Food recipes
Venn pongal
Ingredients 2 cups rice 3/4 cup mung dal, Dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns frivolously crushed cumin, turmeric, salt to taste. A superior bunch curry leaves A minor chopped ginger 5-...
Ingredients
2 cups rice 3/4 cup mung dal,
Dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns frivolously crushed cumin, turmeric, salt to taste. A superior bunch curry leaves
A minor chopped ginger
5-6 tbspns ghee/melted butter grew to become brown bunch cashews
Preparing
Rinse rice and roasted dal. add water to one inch previously mentioned stage of rice. add turmeric and allow for it simmer. add a very little even more water if not semi - robust. The moment completed remove versus heat.
Hot ghee and roast cashews till a golden, remove cautiously and established apart. Toss inside cumin seeds, cracked pepper, curry leaves into the ghee and in a second or 2 pour int on to the pongal with the cashews. add the ginger. mixture properly.
2 cups rice 3/4 cup mung dal,
Dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns frivolously crushed cumin, turmeric, salt to taste. A superior bunch curry leaves
A minor chopped ginger
5-6 tbspns ghee/melted butter grew to become brown bunch cashews
Preparing
Rinse rice and roasted dal. add water to one inch previously mentioned stage of rice. add turmeric and allow for it simmer. add a very little even more water if not semi - robust. The moment completed remove versus heat.
Hot ghee and roast cashews till a golden, remove cautiously and established apart. Toss inside cumin seeds, cracked pepper, curry leaves into the ghee and in a second or 2 pour int on to the pongal with the cashews. add the ginger. mixture properly.