Wheat Rava Pongal

Want a healthy plate of breakfast!!!!

As we all know Pongal - the harvest festival is about to come in a week or so, I thought this is would be a time to post this recipe, which I clicked long back. I think this is a one best way to eat whole grains and vegetables.

I figured this recipe during my pregnancy, when I really wanted to have a healthy as well as a delicious plate of food. I totally adored this pongal whenever I make this…..

I am sending this recipe to the Sanjeeta KK‘s event WCC-Whole Wheat For Breakfast. All the best Sanjeeta for this new start....

Ingredients :

Wheat Rava - 1 cup
Moong dal - ½ cup
Water - 4 ½ to 5 cups
Ginger - ½ inch piece
Green chilies - 3
Asafoetida or hing - ¼ teaspoon
Turmeric powder - ¼ teaspoon
Whole pepper corns - 1 teaspoon
Cumin - 2 teaspoon
Boiled vegetables - ½ cup (I have used a mixture of carrots, beans and peas)
Ghee and oil - 1 tablespoon each
Chaswes - 10
Curry leaves - 10

Procedure : 

Dry roast the wheat rava for 5 minutes until nice aroma comes out. Grind green chilies and ginger together and make a smooth paste out of it. In the meanwhile soak moong dal for 15 minutes.

Now cook wheat rava, moong dal, salt, asafoetida, turmeric powder and the green chili paste with 41/2 cups of water. (I cooked in pressure cooker for 2 to 3 whistles. If using stove top method 5 cups of water will be needed)

Now take a wide pan, heat ghee and oil and add the whole peppercorns and cumin and let it splutters for few seconds now add the cashews and fry till light golden brown. Now add the curry leaves and now pour the cooked wheat mixture and the cooked vegetables. Mix all together and check for salt and serve with hot sambar.

You may also like my other Pongal Recipes:

Pal Pongal          Sheerannam          Pongal With Gotsu          Sakkarai Pongal         


Hyderabad Double Ka Meetha

Happy new year to all my friends!!!!!

Nice to start blogging after a break…. Had a wonderful time in India…. A lot of shopping, traveling and food. Was back 2 weeks before. My little one is getting settled slowly, he is missing Chennai a lot….

I am starting this new year with a sweet. The Hyderabad special double ka meetha, this is my version of double ka meetha. Tried to cut down some calories. I have toasted the bread with some ghee instead of deep frying. And for the milk mixture I have used the fat free milk.

Ingredients : 

White bread - 5 slices
Ghee - 2 teaspoon
Dry fruits and nuts - ¼ cup (I have used almonds, cranberries)

For Milk mixture:
Fat free milk - 2 cups
Sugar - 3 teaspoons
Cardamom powder - ½ teaspoon
Saffron - 1 heavy pinch

For Sugar syrup:
Sugar - 1 cup
Water - ½ cup
Cardamom powder - ½ teaspoon

Procedure : 

Boil sugar and water together until a sticky consistency is formed. (just before one sting consistency)

Remove the crust and spread ghee on both sides of the bread and toast the slices until golden brown and set is aside.(optionally, bread can be deep fried in ghee ). Fry the dried fruits and nuts with some ghee as well.

In the mean while heat milk in a pot and reduce it until ¾ of its volume. Now add the saffron and sugar and boil for 2 minutes and finally add the cardamom powder and set it aside.

Now finally assembling the dessert. Dip the bread slices into the sugar syrup and assemble it on a wide plate. Sprinkle the fried fruits and nuts on the top. Now pour the milk mixture over these fried bread pieces. (I have garnished with some raw finely chopped pistachios and sliced almonds).

You may also like my:

   kalakand          Sheerannam          Carrot Halwa          Arisi Payasam


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