Ven Pongal with Gojju

 #breakfast

#dailymeal

From my food blog

Ven pongal with gojju, fruits

Recipe link

https://jayanthisindianrecipes.blogspot.com/2014/07/ven-pongal-with-gojju.html?m=0

I have recorded jamming that was happening in kitchen with my puppy calling me to play, the sizzling  of tadka and gojju boiling. The kitchen orchestra!

A delicious and simple breakfast on a Saturday morning. Pongal is a delicious dish prepared in many Tamil Brahmin homes as a breakfast dish. Its a whole dish with lentil and rice and freshly ground spices. 



Ven Pongal

Ven Pongal

Ingredients

Rice - 1/2 cup
moong dal - 1/4 cup
ginger Julian - 1/2 tsp
pepper corns - 1 tsp
jeera - 2 tsp
hing - 1/2 tsp
broken cashew nuts - 2 tsp
curry leaves - a few
ghee - 2 tbsp

Method of Preparation

*In a bowl add raw rice and lentil together wash and pressure cook by adding salt and ginger. Now add 4 cups of water.

* In a small pan fry pepper, jeera  till the aroma releases and ground to a coarse powder.  

* In the same pan pour ghee and fry cashew nuts and curry leaves till golden brown.

Open the pressure cooker add ground spices and hing powder, mi well now add golden brown cashew nuts and curry leaves. Serve hot with Gojju.

Tomato onion gojju

Ingredients

Tomato - 2
onion - 1
green chilly - 2
ginger - a large piece

For frying
oil - 2 tsp
mustard seed - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp

Method of Preparation

Wash and chop onion and tomato, green chilly and ginger into fine pieces. In a heated kadai pour oil add mustard seed, urad dal, and channa dal. Let mustard crackle. Now add all chopped vegetables and mi well, Allow the onion and tomato cook well. Now add two cups of water and boil till the gojju thickens. Serve as a side dish for Ven pongal.

Variation : You can add brinjal to this dish but make sure the brinjal is cooked well.   

Rajma chawal

Hello,

On our trip to Jammu Kashmir two years back we had the best Rajma chawal at Khajuria dhaba, Peerah.  The most delicious Rajma cooked fresh and served with plain rice, onion, chilly and junglee anar chutney.  I made Rajma for kids. They enjoy the soft tasty Rajma on a rainy day afternoon. 

Rajma

Ingredients

250 grams Chithrawali Rajma/small red rajma (organic) - 

2 onions

2 red ripe tomatoes

3 green chilies

A small piece of ginger

2 cloves of garlic 

Dry masalas

1/;4 tsp turmeric powder 

1 teaspoon kashmiri lal mirch

1teaspoon coriander powder

1teaspoon jeera powder

1/2 tablespoon amchoor powder

1/2 tablespoon garam masala

1/2 tablespoon kasuri methi

salt to taste

Butter/ghee - 2 tbsp

1'tablespoon chopped coriander leaves for garnishing 

Method of Preparation

* Soak chithrawali Rajma overnight. Pressure cook add enough water by adding turmeric and salt cook for 3: to 4 whistles. 

*Open lid, use a mathu to gently mash. We want the rajma to be bit broken.

* Wash, peel, chop ginger, green chilies and garlic.

*Chop onions and tomatoes into very tiny pieces.

*In a thick bottom kadai or pressure pan pour ghee and add onion, garlic and green chilies and cook until it's well cooked.

*Add chopped tomatoes, cook in high flame for 4 minutes, 

*Add all dry masalas, mix well. 

*Keep  cooking it till the ghee separate. 

* Add cooked Rajma, mix well, we will cook for about 15 to 20 minutes. So that rajma is well blend with the masalas.

Add salt,( if needed, remember we have added salt while pressure cooking the rajma) and adjust taste. 

*Mix well add chopped coriander leaves. 

Serve hot with freshly cooked Basmati rice and vegetable salad. I am sure you will enjoy hot rajma on a rainy afternoon. My kids enjoy it with a bowl of yummy curd. 

Notes

*Cooked rajma should be slitely mashed for it to blend well with the masalas.

*Amchoor powder gives the tanginess wecare looking for in rajma, so don't forget to add it.

*Soaking rajma is very important, so that you save cooking time and rajma gets cooked in pressure cooker.

*Select good quality fresh rajma for best results.