Wednesday, December 12, 2012

Onion Pakkoda : Thool Pakkoda:

Onion Pakkoda:Vengaya pakkoda:

 Besan flour / Kadalai Maavu / chickpea flour 1 cup.
Rice Flour 1/4 cup.
Asafoetida (perungayam) 1 pinch
Red chilly 1 tbsp(adjust).
Fennel seed 1 tbsp(crushed).
Baking soda 1 pinch (optional).
Salt as per taste.
Big Onion 2 (Lengthwise Sliced).
Green chilly 2 .
Curry leaves.

Water as required.
Oil for fry.

Preparation:

 Cut onion in to thin lengthwise pieces.
 Add salt to it.
 Keep aside for 10 minutes.



Method:

Add Besan flour(kadalai maavu), Rice flour, Red chilly powder, asafoetida, salt, fennel seed,

Green chilly and curry leaves to the sliced onion and mix well.

Don't add water as the onion leaves the good amount of water.

If required sprinkle little water and mix well. dont make  the batter too thin.

Heat oil in the frying pan, once heated fry the onion mixture in the oil in a low flame until the pakoda become

golden brown in colour.

Serve Hot with tomato Ketchup.





Tuesday, December 11, 2012

Sweet pongal:

Sweet Jaggery  Pongal :

Ingredients:

Raw Rice(ponni pacha arisi) 1 cup, Water 3 cups.
Moong Dhal 1/4 cup.
Jaggery 2 cups.
Salt 1/2 pinch.
Cardamom Powder 1/2 tbsp.
Ghee 4 tbsp.
Cashew 15 no.
Dry grapes 15 no
Freshly grated coconut 2 or 3 tbsp (as per taste).



Method:

Pressure  cook  the rice and moong dhal with 3 cups of water.

In the meanwhile add little amount of water to  jaggery and bring it to boil.

When the jaggery is completely dissolved , switch off the flame,add the cardamom powder and filter the

syrup and keep aside.

When the rice is cooked  porridge consistency add  jaggery syrup slowly and mix well  with  the low flame.

Stir it often because the dhal tends to stick to the bottom.

Let it boil for atleast 4 to 5 minutes ia a low flame.

In the meantime ,heat ghee ,add broken cashews and grapes till it become golden brown.

Add it to pongal and mix well and switch off flame.

Finally add the freshly grated coconut  and mix it well(optional).

Serve Hot..