Food recipes
Sarkarai Pongal
Ingredients: 2 litres milk 10 almonds 1 1/2 cups recently harvested rice 1/4 cup moong dal 15 cashew crazy 1 1/2 cup jaggery grated 30 kishmis 1/4 issue teaspoon nutrieg powder 1/4 teaspoon saffron beaten 1 teaspoon c...
Ingredients:
2 litres milk
10 almonds
1 1/2 cups recently harvested rice
1/4 cup moong dal
15 cashew crazy
1 1/2 cup jaggery grated
30 kishmis
1/4 issue teaspoon nutrieg powder
1/4 teaspoon saffron beaten 1 teaspoon cardamom powder
2 tablespoons ghee.
Treatment:
Chop almonds and cashewnuts. fresh kishmis
Pour milk in the earthen pot named `Pongapani' and desired destination it on fire. Any time the milk starts off boiling add rice and dal, at the time washing.
As shortly as the rice and dal are cooked to softness, add jaggery and ghee.
Allow cook on medium fire for some season and then put inside almond and cashewnut bits, saffron nutrieg and cardamom powders.
Last but not least put in the kishmis.
Convey to one or 2 very good boils.
2 litres milk
10 almonds
1 1/2 cups recently harvested rice
1/4 cup moong dal
15 cashew crazy
1 1/2 cup jaggery grated
30 kishmis
1/4 issue teaspoon nutrieg powder
1/4 teaspoon saffron beaten 1 teaspoon cardamom powder
2 tablespoons ghee.
Treatment:
Chop almonds and cashewnuts. fresh kishmis
Pour milk in the earthen pot named `Pongapani' and desired destination it on fire. Any time the milk starts off boiling add rice and dal, at the time washing.
As shortly as the rice and dal are cooked to softness, add jaggery and ghee.
Allow cook on medium fire for some season and then put inside almond and cashewnut bits, saffron nutrieg and cardamom powders.
Last but not least put in the kishmis.
Convey to one or 2 very good boils.