Good morning friends.. Happy Navrathri to all IL members Sweet Pongal Ingredients : Rice - 1 cup Moong dal - 1/2 cup Chana dal - 1/4 cup Sugar - 1.5 cups For tampering: Ghee - 3 tbsp Cashew - 25gms Kismis - 25gms Garnish: Almond - 25gms Method of Preparation: 1. Soak rice, moong dal and chana dal in water for 30 mins. 2. Cook all together in 3 glasses of water in a cooker upto 5 vizils. 3. Add sugar to the cooked Pongal and keep it on stove for 5 mins till the sugar melts and mixes well. 4. Put the Cashew and kismis tampering on it. 5. Garnish with grated almonds.
today my ambal had to adjust with the not so traditional neivedyams to cater to the kids..:biglaugh. chocolate and coffee laced, cornflour+milk fudge (which firms up with time) and whitepeas+vegetables vada/cutlet.. http://www.indusladies.com/forums/k...an-lunch-ideas-sans-rice-200.html#post3400486
Happy Navarathri!!! Prasadham : Sago/sabhudhana ladoo Puliodharai Recipe for Sago/sabhudhana ladoo Sabhudha – 1 cup Desiccated coconut – ¼ th to ½ th cup Powdered sugar – 1 ¼ th cup Roasted Cashews – 10 to 15 Milk powder – 3 to 4 teaspoon (optional) Cardamom powder Edible Camphor Raisins Ghee – 6 to 8 tablespoon Roast sabhudhana in low flame for 20 -30 mins, cool it and grind it to a powder. Fry desiccated coconut for 2-3 mins. Mix sabhudhana powder, desiccated coconut ,powdered sugar, roasted cashews, cardamom powder, edible camphor and raisins. Heat ghee in a pan, add it to the ladoo mixture and mix well Make yummy ladoos for Neivedhyam!!! Recipe for Puliodharai Dhanya – 3 tablespoon Channa dal – 2 tablespoon Udid dal – 2 tablespoon Methi seeds – 1 teaspoon Jeera Pepper Hing powder Tamarind (lemon size) Groundnut (optional) – 1-2 teaspoon Roast all of the above in little oil and grind it to a powder. In a pan , add little sesame oil and temper mustard seeds, udid dal,channa dal,groundnut ,hing powder, curry leaves, 1-2 red chillies. Add the prepared puliodharai powder and mix well for 1-2 mins. Mix this with cooked rice.
Neeta, Ammulu added almond paste to the grated carrot - that would have lightened the orange colour of carrot and gave yellow colour
