Lachko, Day 7, Blogging Marathon#12

Lachko, is a Simple Mashed Toovar Dal. The only effort we make is to mash the dal.  When made right this  dal is delicious with Rice and Ghee. Traditionally Lachko should be served with Rice and Osaman (The next recipe @ Enveetu Kitchen)

Ingredients
1 Cup split Pigeon peas(tuvar dal), Soaked
1/2 tsp turmeric powder
Salt to taste
4-5 tbsp puree ghee

Method

• Pressure-cook the dal with the turmeric powder in two cups of water till the pressure is released three or four times (thee or four whistles).
• Remove the lid when pressure reduces completely.  Stir in the salt and one tablespoon of ghee.  Bring the dal to a boil, lower heat and simmer for five minutes.  Stir briskly.
• Serve hot with the remaining ghee drizzled on top.

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Moong Dal Pudding- Day 6, Blogging Marathon

Originally i wanted to do Panacotta with Moong-dal, And Also i want it to be Lesser on the Calorie!!!! So, instead of using Cream i used Full Fat milk to make this and named it Pudding.Tasted good and Light on the Stomach and with all the Fiber of Moong Dal, Term it Healthy too!!!!
Sending this to Kids Delight - Something Sweet, Happening @ Edible Entertainment, an Event by Srivalli

Ingredients

1 Cup Moong Dal

1/2 Cup Sugar

1 Cup Milk

1 Cup Water

1/4 Cup Agar-Agar/China Grass, Soaked 1/2 Cup Water

3-4 pods Cardamom Pods, crushed

few strands of saffron, soaked in 2tbsp Warm-Milk

Roasted Almonds and raisins for Garnishing

Method

• Pressure Cook Moong-dal with Milk and Water for 4-5 whistles or until soft.
• when the Pressure released, Mash the Dal with the back of a laddle.
• Heat agar-Agar with soaked water. In a Simmer flame, keep Stirring and let the agar-agar dissolve completely in water. Strain and Keep Seperately.
• Take Moong-dal back to Stove, add sugar, crushed cardamom and Keep Stirring.
• Add Saffron Soaked milk and Let it simmer for 15 minutes.
• Add the strained agar-agar water to the Dal Kheer and Stir well.
• Let it simmer for 5 more minutes. Switch of the stove.
• Garnish with Roasted almonds and raisins.Let it cook for 10 minutes. 
• Fill Small Cups with this mixture and Refrigerate for 2 hours or  until set.Serve Chilled

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Venpongal - Day 5, Blogging Marathon #12

Venpongal, Whenever amma makes them for breakfast, we use to hog them and sleep the whole day. Nobody would bother to getup and ask for Lunch!!!! Our Maid would immediately guess that the day's breakfast was Pongal, Coz, the whole house would be dozing and dreaming in their own World's!!!! Childhood days are Wonderful, We never realize that time, we won't get them back and will one day long for them, so bad!!!! i really miss being with my Brother and Sister in our Once-Owned Wallajahpet(near Vellore/Ranipet) Home. Its an Individual House, in 1/2 Ground with Coconut Trees all around, Different Varieties of Chembaruthi(Hibiscus) and rose Flower all around in the garden. My Brother used to Drink Fresh Coconut Water Daily from the trees. My Paati used to go around the flower-trees daily and pluck all the flowers and Make Garland out of it for the Daily Pooja!!!! My Dad will water all the trees daily with an Long Hose-Pipe that can reach every end of the house. We had to Sell that house and settle down in chennai, as we all were working in Chennai. I really felt that i didnt have enough hands to Give that home a Real Big Hug while leaving.  Later heard from our neighbours there, that the new owner removed all the flowering plants and the whole house now looks like a barren-land !!!! Time Moves on, We are all well-settled now, Mom and Dad are happy Grand-parents, Then too, blink of an eye moment we sometimes think about those Good old Days!!! 

Nothing Stays the Same the Next day. So, Lets Enjoy the Moment!!! Seize the Day and Live Each and Every Moment!!! Let's Not Worry about what can be Changed/Corrected and What Cannot be Changed/Corrected need not be worried at all. Happy Weekend Guys, lets enjoy the weekend with Hot Venpongal!!!!!

Sending this Awesome Breakfast to Gayathri's - Walk through the Memory Lane.

Ingredients
1 cup Raw Rice 
1/2 cup Moongdal
1 Green Chilli
1 cup Low-Milk

2 Cups Water
Salt to taste


Tempering
2 tbsp Oil/ghee
1 tsp Pepper Powder
1 tsp cumin Seeds
1 tsp Grated ginger
2-3Springs of Curry leaves


Garnishing
1 tbsp ghee
Few Broken Cashewnuts/Almonds

Method

• Pressure Cook Rice and Dal together with Milk and Water and Green Chilli. 
• Heat oil/ghee in a kadai, add Curry leaves and Cumin Seeds. 
• When the cumin seeds change color, add Pepper Powder and Grated ginger.Saute in for a second.
• Next add the Cooked Rice-Dal Mixture. The Mixture will be dry at this time. add 1/2 cup of water-milk mixture to this and add Salt and mix well.
• Let it simmer for 5-10 minutes. Take it off the stove.
• Heat a little ghee in a Pan, add broken cashew/almond, roast them a minute and add this to Venpongal. we always prefer sliced almonds to cashewnuts.
• Drizzle some ghee on top and Serve Warm with some Chutney or Sambhar.

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