recipe of pongal?

Answer 1

PONGAL - It is a favorite preparation in South Indian States, like Tamilnadu, Andhra, and Karnataka. There are two types of Pongal. 1. Ven Pongal (Literal meaning White and Pongal means Boiled dish) and (2) Sakkara Pongal (Sakkari means Sugar, But it is prepared with Jaggery. You have not mentioned which one you required. However I have given both for your information-

VEN PONGAL - This can be prepared like mini-meal or for early breakfast or night Tiffin.

Ingredients

- Rice 1 Cup (Sould be Raw Rice)
- Moong Dal 1/4 Cup
- Black Pepper – about 10/15. just mashed into pcs, to taste hot and smell.
- Zera - quarter Tbsp
- Ginger – a small piece cut in to very small pieces
- Heeng - 1 samll bit or quarter Tsp of Heeng powder (It is available in shops)
- Cashew for garnishing
- Ghee 2 Tbsp for children add more. For adults who are health/weight conscious addvery little.
- Water 6 Cups
-curry leaves (Kariapatta ) few.
- Salt to taste

Method

1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add water as you add for cooking rice. Just allow cooking as you do it in pressure or rice cooker. Ensure rice and dal are fully cooked.
5. When rice gets fully mashed - Add the rest of the ingredients (Pepper, Zera Heeng, curry leaves after frying in Ghee for a little while.
6. Fry Cashews in Ghee till they are brown (moderate brown)
7. Add everything and keep mixing by stirring for a while and frequently as it has a tendency to stick to the bottom.
8. garnish with cashews.
9. Add some more ghee, as needed.
10. Tastes very good to eat in wintry mornings.

Ven Pongal can be taken as it is (it is like Rice Kichidi) or with Coconut chattney.

SAKKARAI PONGAL – It is prepared compulsorily on Mahara Shankarnthi day.

Ingredients

» 2 litres Milk
» 1 1/2 cups Newly or Raw Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 30 no. Kishmis
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee or more it will add taste.
» 2 tea spoons of grated coconut.

Method

1. Make cashew nuts. Into small pieces
2. Clean kishmis. Powder cardamom
3. Pour milk in a vessel or pot and start boil.
4. When the milk starts boiling add rice and dal, after washing.
(You can keep all these mix and keep in a pressure cooker and cook as usual like rice.)
As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Please cook on medium fire for some time
6. In the meantime you can fry Cashew nuts and coconut grated in one tsp ghee and keep them ready. Kismis also can be fried little . Now add cashew, Kismis, coconut (all fried in ghee) and saffron, and cardamom powder.
7. Bring to one or two good boils Stir well.
8. Add more ghee and serve. -

Answer 2

Ingredients :


Rice 1 cup
Moong dal 1/4 cup
Ginger Fresh 1' inch piece finely chopped
Ginger dry 1' inch or 1 tsp
salt according to taste
Cumin seeds 2 tsp
Peppercorns 3 tsp
Hing 1 tsp
Butter/Ghee/Margarine 5 tsp
Water 4 cups
Cashews 1/3 cup

Methods :
Coarse grind the pepper corns.
Heat a Pan & dry roast rice & dal nicely.
Wash & add enough water.
Add Cumin , Gingers , hing & pepper powder
& 4 tsp ghee. Cover & allow to cook nicely.
If pressure cooking wait till 4 whistles.
Fry Cashews in a tsp ghee & garnish with
pongal. Serve hot as a light meal.

Answer 3

sweet pongal u need raw rice 1kg, moon dhal 250 gms, jaggery 1.5 kg, cashew, dry graphes, elechi, ghee nearly 200 to 250 gms. prepartion: fry the dhal wth oil and add with rice also little fry. and keep both the thing in the pressure cooker with the water qty is 1:3, let it cook for 30 minitues ( or 6 or 7 sounds), make the jaggery with water and boil it for 15 minuts, mix the rice with the jaggery syrup, add fried cashew, dry graphes , eleachi with ghee, mix it well and serve hot. pepper pongal: same rice and dhal, only cashew, green chillies, pepper, jeera, ginger small pice, mustard little, salt. do as like the sweet pongal, boil it in pressure cooker, and make the ghee hot, put some mustard, ginger chapped pcs, cashew, pepper, jeera, green chillies and mix the rice with dhal, add salt and serve. 22 hours ago

Answer 4

*Go to google .... u will get a host of receipes !!!!

Answer 5

This one is called:
Moroccan Spiced Lamb Meatballs
in Cumin Coriander Spiced Tomato Sauce
Meatballs:
2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
Meatball Sauce:
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves

Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving



*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.
Meatballs:
Preheat oven to 350 degrees F.

In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.

Sauce:
In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.

To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



Spice Mix:
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper


In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

This one is called:
Profiteroles filled with Mocha Pastry Cream
1/2 cup whole milk
4 tablespoons unsalted butter
1 tablespoon sugar
Pinch salt
1/2 cup all-purpose flour
3 large eggs
2 ounces semisweet chocolate, chopped
2 tablespoons instant espresso powder
Vanilla Pastry Cream, recipe follows
Chocolate Sauce, recipe follows
1/2 cup lightly toasted almond slices
Confectioners' sugar, garnish

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium heavy saucepan, bring the milk, butter, sugar and salt to a boil over high heat. Once the butter has melted, add the flour all at once stirring to combine.. Reduce the heat to medium-low and stir briskly with a heavy wooden spoon until the paste is smooth and pulls away in a ball from the sides of the pan, 1 to 2 minutes.

Remove from the heat and let cool slightly, 1 to 2 minutes. Stirring constantly with a heavy wooden spoon, add 2 of the eggs 1 at a time, beating well after the addition of each. Mix until smooth. (Alternately, beat in the bowl of a mixer.) Let the dough cool.

In a small bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash.

Transfer the dough to a pastry bag fitted with a plain tip and pipe out 16 ping pong ball-sized rounds onto the prepared sheet, about 2 inches apart. (Alternately, spoon onto the baking sheet with a large spoon.) Lightly brush egg wash on the tops and sides of the dough and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake until the balls are firm to the touch and hollow inside, about an additional 8 to 10 minutes. Remove from the oven and let cool completely.

To make the Mocha Pastry Cream, add the semisweet chocolate pieces and espresso powder to the milk-egg yolk mixture in the Vanilla Pastry Cream recipe while it is thickening on the heat, before straining. Let sit for 2 minutes, then stir to melt the chocolate and incorporate the coffee. Strain into a clean container and cool completely in the refrigerator before using.

Fill a pastry bag with pastry cream. With the end of a wooden spoon, poke a hole into the bottom of each pastry round. Insert the tip of the pastry bag into the hole of each pastry and fill with the cream.

Arrange 4 profiteroles on each of 4 dessert plates. Drizzle with the chocolate sauce, top with the nuts, and sprinkle with the sugar. Serve immediately.


Vanilla Pastry Cream:
2 cups whole milk
1/2 cup sugar
1 vanilla bean, split in 1/2 lengthwise and seeds scraped out
4 large egg yolks
1/4 cup cornstarch, sifted

In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.


Chocolate Sauce:
3/4 cup heavy cream
1/2 cup sugar
4 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
3 tablespoons dark corn syrup
3/4 teaspoon pure vanilla extract

Combine the cream, sugar, and butter in a small saucepan and bring to a simmer. Remove from the heat. Add the chocolate, and stir until smooth and melted. Add the corn syrup and vanilla, and stir until smooth. Cover to keep warm until ready to serve.
(The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)

This one is called:
Profiteroles with Vanilla Ice Cream and Chocolate Sauce
1 cup milk
6 tablespoons unsalted butter
1 teaspoon sugar
Pinch salt
3/4 cup all-purpose flour
5 large eggs, at room temperature
1 teaspoon water
1/2 recipe Vanilla Ice Cream, recipe follows
Confectioners' sugar, for garnish
1 recipe Chocolate Sauce, recipe follows


Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Combine the milk, butter, sugar, and salt in a medium saucepan and bring to a slow boil over medium heat and cook until the butter is melted. Remove from the heat and add the flour all at once, stirring with a heavy spoon. Return the pan to medium-low heat and stir briskly until the mixture becomes a smooth paste and pulls away from the sides of the pan in a ball, 1 to 2 minutes.

Remove from the heat and let cool slightly, 1 to 2 minutes. Stirring constantly with a heavy wooden spoon, add 4 of the eggs, 1 at a time, beating well after the addition of each, and mix until smooth. Let the dough cool.

Beat the remaining egg with the water in a small bowl to make an egg wash.

Transfer the dough to a pastry bag fitted with a plain 3/4-inch tip and pipe out 16 ping-pong-ball-sized rounds onto the prepared sheet, about 2 inches apart. (Alternatively, spoon onto the baking sheet with a large spoon.) Lightly brush the egg wash on the tops and sides of the dough using a pastry brush and bake until doubled in size, 14 to 15 minutes. Reduce the temperature to 375 degrees F and bake until the balls are golden brown, firm to the touch, and hollow inside, 6 to 7 minutes. Turn off the oven and leave the oven door ajar for 10 minutes for the puffs to dry.

Cool completely on a wire rack. Cut each profiterole in half and scoop out the doughy centers with a small spoon.

To serve, fill the bottom halves with a small scoop (about 1-ounce) of the ice cream and cover with the tops. Place 2 to 4 profiteroles on each dessert plate and sift the confectioners' sugar over the profiteroles and decoratively onto the plates. Drizzle each profiterole with warm chocolate sauce and serve immediately.



Vanilla Ice Cream:
2 cups heavy cream
2 cups milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: 1 quart



Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips (1 1/3 cups)
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat.

Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)

Yield: 1 1/2 cups

For more, visit:
http://web.foodnetwork.com/food/web/searchResults?searchString=recipe+of+pongal&site=food&searchType=Recipe