Sweet Pongal Recipe for Makara Sankranti | Pongal

Hope everyone has had a great Sankranti .. Ours was a simple one. Sankranti coincided with a public holiday here so the husband was at home. I made a huge pot of Khara Pongal (which is a favourite & a breakfast staple at home) & a tiny bit of sweet Pongal. No one at home is fond of sweets so eating even a tiny bit of sweet requires a lot of coaxing from my side .. I nevertheless made it for the festive spirit

Sankranti is not complete with Ellu mixture Here is a link to the Ellu Bella post, if you want to read more about how it is made

Here's my way of making Sweet Pongal. The Rice:Moong Dal proportions vary from one household to another. Amma has always been using equal parts of Rice & Moong Dal so I continue the same

HOW TO MAKE SWEET PONGAL

You Will Need:

1/2 cup Rice - I used Sona Masuri
1/2 cup Yellow Moog Dal
3/4 - 1 cup powdered Jaggery
1 cup Milk
3 cups Water
1/4 cup Ghee
2 tbsp Dry coconut - Optional (I did Not Add)
A big pinch of turmeric
A pinch of cardamom powder
A pinch of nutmeg powder
8-10 Raisins
8-10 Cashew nuts

How To:

In a pan, dry roast Moong Dal on medium until aromatic. Wash rice under running water & pressure cook Rice & Moong Dal with 2 cups of water for 2-3 whistled Allow it to cool down. Once cool, mash it slightly

Fry Raisins & cashew nuts in a tbsp of Ghee & set aside

In a heavy bottomed sauce pan, heat 1/4 cup of water & add powdered jaggery. On a medium flme, keep stirring & let the jaggery melt. Once the jaggery is completely melted and starts bubbling, Add the cooked Rice & Dal mixture & mix well

Add turmeric, Ghee & milk & give it a good mix & allow it to cook on medium flame. Add water as needed to adjust the consistency. If the mixture is too thick, add more milk or water.

Pongal should have the consistency of a kheer initially. It tends to thicken after a while & will be of soft porridge like consistency. Keep this in my while adjusting the consistency.

Initially, if you find the Pongal to be very runny, do not panic & add more rice to thicken it. Pongal thickens as it sits over time

Add cardamom powder, nutmeg powder & Dry coconut & mix well. Let it simmer for 2-3 minutes. Turn off the heat &. Add in fried Raisins & cashew nuts and transfer to a serving bowl

NOTE:

Adding Turmeric is optional but I love the golden hue it brings

Adding Milk it optional too but it adds a nice rich taste.

I don't like an overdose of sweetness, so I've added just about 3/4th cup of powdered jaggery & the sweetness was perfect for me. Add a bit more jaggery if you like

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, by Deepthi Shankar

Festive Food

Hesarubele Carrot Kosambari | ಹೆಸರು ಬೇಳೆ ಕ್ಯಾರಟ್‌ ಕೋಸಂಬರಿ

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, by Deepthi Shankar

Festive Food

Khara Kadubu For Naga Panchami + {VIDEO}

Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling.

Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them

The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here

They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze.

I have added 2 tablespoons of Maida so that the delicate wrapper doesn't tear. But, traditionally, Maida is not added

The recipe can be divined into 4 parts

Making the Filling
Making the Dough for the Wrapper
Making the Kadubus
Steaming
I have also added a video so that Its easier for you to follow the steps

How To Make Rice Flour Wrapper

Makes About 30 Kadubus

You Will Need:

2 Cups Rice Flour (I used the traditional Paavu Measurement)
2 tablespoon Maida/All Purpose Flour
2 Cups Water
1/4 teaspoon Salt
2 teaspoon Oil

How To:

In a heavy bottomed pan, heat 2 cups of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed

The ratio of Water:Flour should always be 1:1

Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame

Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl

When cool enough to handle, apply oil to your palms & knead well to form a soft dough

You will want to knead for about 5 minutes

Transfer the dough into a bowl & cover with a damp kitchen towel

How To Make the Filling

The Spicy Lentil filling is quite similar to the Nuchina Unde Mix except that we do not add Onions & Dill Leaves here

You Will Need:

1/4 Cup Chana Dal
1/4 Cup Toor Dal
1/4 Cup Moong Dal
3 Green Chilies
3 Red Chilies
1 teaspoon Cumin Seeds
A small Piece of Ginger - Chopped
A few curry leaves
Chopped Coriander Leaves - 1 tablespoon
Salt

Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
In a mixie, grind the lentils coarsely along with the other ingredient

Add a dash of water & grind inyo a coarse paste

Transfer into a bowl, add chopped Coriander & Curry Leaves & mix well. The filling is ready

Stuff the Wrapper with the Lentil Filling

Pinch lime sized balls from the dough & dust them with rice flour & roll into a longish wrapper with the help of a rolling pin.

Place a teaspoon of the filling in the center & wrap the dough into a crescent shaped Kadubu

Repeat this till you finish off the dough & the filling. You will get about 30 Kadubus with this measurement

Steam The Kadubus

Place all the kadubu onto a plate in one line without overcrowding the plate & steam them for 10 minutes

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, by Deepthi Shankar

Desserts

Jackfruit Payasa | ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

Jackfruit Payasa | ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ, A Traditional Dish From Karnataka, Specifically from Coastal Karnataka & Malnad Region

Jackfruit is a family favourite. We never get bored of eating them. Since last year we are so lucky to be getting Whole Jackfruits at out local Costco during Spring & Summer. And, we make the most of it.

Ududpi & Malnad region are known for some amazing jackfruit dishes like Mulka (Jackfruit Fritters) , jackfruit kadubu/Idli, Jackfruit Dosa.

I normally dislike the delicacies made out of jackfruit except for this Payasa. This recipe is loosely based on the one made by our trusted Adige Bhattaru back in Bangalore.

How To Make Jackfruit Payasa

Serves 4

You Will Need:

20 pieces of Jackfruit
2 teaspoon Chiroti Rava
1/2 cup Jaggery
1 Heaped Cup Grated Coconut
1/2 teaspoon Cardamom
A few Almonds Chopped
A few Cashwenuts
2 teaspoon Ghee

How To:

Deseed the Jackfruit pieces. In a mixie jar, grind 15 pieces of Jackfruit into a smooth paste adding very little water

Finely Chop the rest of the Jackfruit Pieces

Dry Roast 2 teaspoon Fine Tawa/Chiroti Rava

Add 1.3 cup of Water Into a pan & Melt the Jaggery.

While the Jaggery is melting, Extract Coconut Milk from Grated Coconut. You should be able to get approximately 3.5 cups of Coconut Milk

I mix Thick & Thin Milk together

Once the Jaggery is Melted, Add Jackfruit Puree & chopped Jackfruit Pieces & Rava Cook for 2-3 minutes

Now add Coconut Milk & Cardamom powder. Gently heat till the Payasa is hot. Do not Boil too much

Turn off the heat& set aside

Heat Ghee in a pan & roast Almonds & cashews until golden & mix into Payasa

Serve Warm or Chilled

NOTE:

Do Not use a lot of Rava/Semolina, It will make the Payasa very thick

Do Not Boil the Payasa after Coconut Milk is added

Jackfruit Payasa | Jackfruit Kheer

Yield: 4

Author: Deepthi Shankar

Ingredients

20 pieces of Jackfruit
2 teaspoon Chiroti Rava
1/2 cup Jaggery
1 Heaped Cup Grated Coconut
1/2 teaspoon Cardamom
A few Almonds Chopped
A few Cashwenuts
2 teaspoon Ghee

Instructions

Deseed the Jackfruit pieces. In a mixie jar, grind 15 pieces of Jackfruit into a smooth paste adding very little water
Finely Chop the rest of the Jackfruit Pieces
Dry Roast 2 teaspoon Fine Tawa/Chiroti Rava
Add 1.3 cup of Water Into a pan & Melt the Jaggery.
While the Jaggery is melting, Extract Coconut Milk from Grated Coconut. You should be able to get approximately 3.5 cups of Coconut Milk
I mix Thick & Thin Milk together
Once the Jaggery is Melted, Add Jackfruit Puree & chopped Jackfruit Pieces & Rava Cook for 2-3 minutes
Now add Coconut Milk & Cardamom powder. Gently heat till the Payasa is hot. Do not Boil too much
Turn off the heat& set aside
Heat Ghee in a pan & roast Almonds & cashews until golden & mix into Payasa
Serve Warm or Chilled

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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, by Deepthi Shankar

Festive Food

How To Make Traditional Mavinkayi Chitranna | ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ + { VIDEO }

Ugadi without Mavinakayi Chitranna is so incomplete. In Bangalore | Mysore region you will find that Menu in almost every household is Mavinakayi Chitranna & Bele Obbattu for Ugadi. Though we make so many mixed rice varieties, Mavinakayi Chitranna is a Ugadi staple :)

There are two methods of making Mavinakayi Chitranna, one using Red Chilies & the Other using Green Chilies which I am going to share with you here

My Mom always makes the ones using Red Chillies while my Mother in Law makes the one using Green Chilies. Both taste good in their own wa

I see a lot of recipes online where Grated Mangoes are added to the tempering of Mustard seeds, Green Chilies & peanuts & this is mixed with rice (Just like how Lemon Rice is made)

But this is not the traditional method of making Mavinakayi Chitranna. In the Traditional method, Grated Coconut, Grated Mangoes, Green Chilies & a few spices are ground together & This paste is cooked & then is mixed with rice.

While the quick fix recipe taste alright, this traditional method is a flavor bomb

How To Make Traditional Mavinakayi Chitranna

You Will Need:

1.5 Cups Uncooked Sona Masuri Rice
Salt
Cooking Oil
Chopped Coriander

For Grinding:

1 whole raw mango grated or 400 grams frozen cut mango
1/2 cup Coconut
8 Green Chilies
1 teaspoon Methi Seeds - dry roasted
1 teaspoon mustard seeds

For Tempering:

Cooking Oil
1/2 cup Peanuts
1 teaspoon Mustard seeds
1 table spoon Urad Dal
1 tablespoon Chana Dal
A Pinch of Hing
A Sprig of Curry Leaves
1/4 teaspoon Turmeric Powder
4-5 Broken Dry Red Chilies

How To:

Cook Rice in a Pressure cooker & once cool, spread it onto a wide bowl, drizzle some oil & allow it to cool. I used Sona Masuri Rice

In a Mixie jar, Add Coconut, grated mango, Green Chilies, Roasted Methi seeds & mustard seeds into a smooth paste. Try not to add any water while grinding but you can add less than 1/4 cup of water if you have difficulty in grinding

In a Pan, heat Oil, splutter mustard seeds, Urad & Chana Dal, Hing, Curry Leaves, Turmeric Powder & Dry Red Chilies.

When the Dal & the Peanuts Crisp Up, add the Ground paste, some salt & sauté on low heat for 3-4 minutes until the paste is no longer raw

The paste should start leaving the sides of the pan. This should take 3-4 minutes. Turn off the Heat & let it cool a bit

Once the paste has cooled down, add little at a time & Mix it with Cooked & Cooled Rice.

Add some Salt & a couple of tablespoons of Oil .. Mix gently without breaking the rice

Garnish with chopped coriander