Sakkare Pongal (Sweet Rice-Lentil Pudding)

So yesterday was Sankranthi and my Facebook wall was full of posts of people wishing each other and more importantly of pictures and words describing the yummy delicacies prepared during this festival. This is a harvest festival and although no one I know is a farmer, it is celebrated with gusto by techies, doctors, marketing professionals and even teachers and lawyers :) That is a glimpse of India and it's ancient rituals for you!

Anyway, festivals and celebrations always mean only one thing for me, food! So with all these pictures and posts, I couldn't stop thinking about the sakkare pongal sweet and drooling about it. I decided I am going to make it and eat it NOW!

For this you will need

3 tbspns - Moong Dal (Split and unskinned green gram)
1/2 cup - Rice
3 1/2 cups - Water
1/2 cup - Whole Milk
3/4 cup - Jaggery
3-4 tbspns - Ghee
Cashew Nuts
Raisins
A pinch of nutmeg powder
A pinch of cardamom powder
A pinch of salt

Method -

Soak the dal for 15 minutes and drain all the water. Put a spoon of ghee in the pressure cooker and sauté the dal for about 2-3 minutes. Now, add the rice, salt and the water. Close the lid and give 4 whistles.
In the meantime, melt the jaggery with a tablespoon of water, nutmeg powder, cardamom powder and keep aside.
Once the pressure is off from the cooker, remove the lid and mash the rice dal mixture with the milk. It should be watery as the milk will get absorbed. To this add the flavorful jaggery water and stir on low flame. Add the ghee little by little till you get a porridge like consistency. If required, you can add a bit more of milk and grated jaggery to adjust the consistency and sweetness. Switch off the flame when it is still porridge-y!
Sauté the nuts and raisins in ghee and add to the pongal. Serve hot.
Once it cools, it will harden, so reheat in microwave with a spoon of milk before serving.

 

Adai Dose (Protein packed dosas) with guacamole

So, my three year old now goes to day care and it has been about six months but he is yet to get used to the food they offer. I don't know if it is just the age or he doesn't like the flavors or he is simply not hungry, the end result, he is not eating enough :( So, my mission with food these days is to stuff him full in the mornings and evenings. I am quite liking it because for a mum, seeing her child's puffed up tummy is the most joyful sight in the world! :)

This is my go to breakfast because it has four different lentils, rice and you can add a few veggies too! Once you grind the batter, you are set for at least half the week's breakfast.

For the adai dose -
1/4 cup - Chana Dal (Bengal Gram)
1/4 cup - Tur Dal (Split Red Gram)
14 cup - Urad Dal (Split Black Gram)
1/4 cup - Moon Dal (Split Green Gram)
3/4 cup - Rice (Any non fragrant rice)
1 tspn - Fenugreek Seeds

Optional
1/2 - Onion
2 - Red Chilies
1 - Green Chili
1/2 inch - Ginger
1/2 - Carrot (grated)

1 tspn - Salt

Method -
Soak the top six ingredients for 5 to 6 hours. Drain the water, about half of it, use the remaining water for grinding. Now, in your blender add the onion, chilies and ginger and blend till coarsely ground. Then add the soaked ingredients and adequate water. Blend till you get a smooth batter, like that of a pancake. To this add the grated carrot and salt.
The batter is ready to be made into dosas. To make the dosa, heat a pancake griddle. When hot enough, pour the batter in the center and using the back of the spoon, spread the batter in a clockwise motion, outwards. So it is thinly spread out into a circle now. You can make it as thin or thick as you want. Smear a teaspoon of oil, a little in the center and the rest along the periphery. Once the dosa is cooked, it will automatically rise from the pan. At this point, flip and cook the other side for a minute maybe. Fold and serve.
This can be eaten as is because of the flavors already present. But if you want something along or you didn't add the optional ingredients like in mine here, then guacamole is a great accompaniment.

Traditionally, we serve with either coconut chutney or onion-tomato chutney. But here in the US, since avocados are available in plenty, I tried it with guacamole and it is a combination made in heaven!

For my guacamole -
I grind a ripe avocado with garlic, chilli, coriander leaves and salt. To this I squeeze the juice of half a lime and add finely chopped onions. You can make variations to this and it will still be great!

For my son, I serve with honey or just plain!

Veggie Red Quinoa

Red quinoa is a seed mostly grown in Peru, Ecuador and a very good source of protein and dietary fiber. You can read more here, if interested. It is not easily available in India, as far as I know.

Now, since it is a new year, it is a beginning of a new adventure, so something new on the table too.
This is a simple veggie quinoa recipe, which can be eaten as is or I made an onion-tomato side to add to the flavors! I really loved the dish, a great lunch option. However, my non veg loving husband declared, it cannot be eaten just this way, so next time I plan to serve it with either grilled chicken breast or fish, for him.

For this you will need

1Cup - Red Quinoa ( cook as per instructions on the package)
2 -3 tspns - Olive oil
2 pods - Fine chopped Garlic
1 - Green Serrano Chili (slit)
1 tspn - grated Ginger
1/2 - Onion (fine chopped)
Mushrooms, French Beans, Carrots, Green Pepper - All diced small
Parsley, Oregano, Rosemary, Basil, Coriander - As much as you like
I used dried herbs except for coriander, fresh would be better.
Salt as you like it
2tspn - Lime Juice

Method -

Cook the quinoa in one pot. In the meantime, heat oil in another pan. Once hot, add the garlic, ginger and the green chill. Sauté till their aromas effuse. Then add the onions and mushrooms. Sauté till they are soft. Add the rest of the veggies, salt and herbs. Cook for a few minutes and turn off the heat. Now, once the quinoa is cooked, add to the veggie mixture and give it a good stir.
Take it off the heat and squeeze the lime. Serve hot.