Ven pongal with Kathrikkai Gothsu

Ven Pongal

Ven Pongal is one of the traditional South Indian dish . It is the traditional neivedhyam in temple and at home.My family is not great fan of this dish. But for me  it is one of my favourite breakfast! The flavour of ghee with pepper is the unique taste of pongal. I  always have pongal with sambar / chutney or with Gothsu. But brinjal  Gothsu  is perfect side dish for Venpongal.

Ingredients:

Raw rice - 1 cup

yellow moong dal (pasi paruppu) -1/4 cup

Cashew nuts -few

Salt- as per taste 

Water-4 cups

 For the seasoning

 Ghee - 1 1/2 tbsp

Ginger finely chopped - 1 tsp
Cumin/ Jeera  - 1 tsp 
 Whole black pepper - 1 tsp 
 Curry leaves - few

Method:

1.Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute.

2.Once the dal is roasted, add the rice, salt and 4 cups of water. Cover the pressure cooker, place the weight on and cook till one or two whistle. Switch off the flame and let the steam release.

3.Heat the pan, add 1 teaspoon on ghee and add the broken cashews and fry till they turn golden brown color. Take this out and keep it aside in a plate.

4.Heat ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice dal mix.

5.Add salt in the cooked rice-dal mixture and roasted  cashews to the cooked pongal.  Mix everything to combine. Remove off heat. 

6.Finally add  1 tbsp of ghee,mix well and serve immediately.

Serve hot with chutney /sambhar or with  gothsu.

Kathrikkai Gothsu:

 

Brinjal gotsu /Kathirikkai Gotsu  is prepared Traditionally by roasting brinjal in a direct flame. It gives a unique smoky taste and flavour to the dish. A perfect accompaniment for Pongal is the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. . This combination always works as tasty side for Pongal/Dosa and Idli.

Ingredients:

Big brinjal/ Eggplant-1

Onion – 1

Tomato – 2

Green chilli – 2 nos

Tamarind – small gooseberry sized ball

Sambar powder – 1 tbsp

Turmeric powder – 1/4 tsp

Mustard seeds – 1 tsp

Chana daal-1tsp

Urad daal-1tsp

Salt – 1 tsp or as reqd

Hing - pinch

Curry leaves – few sprigs

Red chilly-1

Oil – 1 tbsp

gratedJaggery-1tsp        

Method:

1.Wash the brinjal and dry it. then apply some oil in the outer part of brinjal .

2.Roast the brinjal in the direct flame (keep the flame low) till the brinjal slightly shrinks.  3.Prick some holes in the brinjal for cooking the inside part evenly.

4.Once cooked cool it down and peel off the skin. mash the flesh part and keep it aside

5.Add tamarind in one cup water for 15 minutes, extract the juice and discard the pulp.

6.Heat oil in a pan add mustard seeds once it splutters, add curry leaves, hing. Add onion, green ,redchillies saute until it turns crunchy, add turmeric powder, sambar powder, salt saute well and cook it covered with a lid.

7.Then add the brinjal and sauté lightly. Add the salt and add tomatoes and cook until they soften. Now add tamarind water and cook until raw smell leaves.finally add jaggery and

Remove from heat and Serve this kathirikai ghotsu with ven pongal.

 

Dal Makhani

Dal makhani or  Maah di dal or kaali dal – It is popularly known in the punjab, with its smooth light in texture with spicy taste. It is made from whole urad with Rajma. In Punjabi, urad dal is known as maah di dal. Also whole urad are black in color, so it is also called kaali dal. Butter and cream is used in this recipe to make it creamy and rich. Butter is used in the recipe hence it is called Dal Makhani. Makhani is the hindi word of ‘butter'. fresh cream and spices makes it wholesome, nutritious and simply irresistible, it has become popular vegetarian dish in all parts of India. This Punjabi dal makhani goes well with steamed rice or paratha as a meal for healthy lunch.

 

Ingredients:
For making Dal Makhani:

Whole urad dal – ½ cup

Rajma (red kidney beans) – 1 tablespoon

Water – 1 ¼ cups

Butter – ½ tablespoon

Oil – 1 teaspoon

Cloves – 2

Cinnamon stick – 1 inch piece

Black cardamom – 1

Bay leaf – 1

Onion – ¼ cup, chopped finely

Ginger paste or freshly grated – 1 teaspoon

Garlic paste or freshly grated – 1 teaspoon

Green chili – 1, chopped finely

Tomato – 1 medium or ¾ cup pureed

Salt – to taste

Red chili powder – 1 teaspoon

Water – ½ cup

Garam masala – ½ teaspoon

Kasoori methi (Dried fenugreek leaves) – 1 teaspoon, crushed between your palm

Heavy whipping cream or malai – 1 tablespoon

Cilantro or coriander leaves – ½ tablespoon, chopped finely

 

 Method:

1. Rinse both the lentils a couple of times in water. soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight.

2.After the soaking time, they will get double in size. Discard the soaking water.

3.Take whole urad and rajma in a pressure cooker. Add fresh 1 1/2 cups of water. Close the cooker with lid and put the weight on.

4.Turn the heat on medium and let it cook for 8-10whistles.till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.

5.Urad dal should melt in the mouth so I just mash the urad dal& rajma with a spoon and I checked the doneness. Keep the cooked beans aside.

6.  In a blender or mixer jar, take chopped tomatoes   blend to a smooth puree. keep aside.

7. In a pan, now heat 3 tbsp butter    add the whole spices - cumin seeds, cloves, green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium bay leaf. sauté till the spices become aromatic

8.Then add ½ cup finely chopped onions.stir and saute the onions on a low flame often till they become light golden.

 9.Then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma goes away.

    add 1 tsp chopped green chilies and stir for a minute. add ½ tsp red chili powder    then add the tomato puree and stir again.

10. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.

11.Then add the cooked urad dal and rajma beans along with the stock and add salt as required. also add 1 cup water or as required.  stir very well and simmer the dal makhani uncovered on a low flame.

 12.Keep on stirring often, so that the lentils don't stuck to the bottom of the pan. once the dal makhani has begun to thicken, Now add crushed kasoori methi .

13. Stir very well and continue to simmer on a low flame. dal makhani is not too thick or too thin. it has a medium consistency can be easily adjusted by adding more or less water. when the gravy has thickened enough, then add cream and stir the cream very well.

14. Mix well and cook for a minute and turn off the stove. Lastly add chopped coriander leaves and mix.

15. Serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.

Caramel Sauce

Caramel Sauce

Homemade caramel sauce is simple enough to make any time with endless desserts – ice creams, cakes, cookies, fruits and the list goes on and on. This basic recipe is easy and can prepare with only 3 simple ingredients: sugar, cream and butter. It goes perfectly with so many desserts and can be stored in the refrigerator for up to 2 weeks. Using this sauce I made a delicious caramel chocolate and caramel filled chocolate cups. My family loved it!
 

Ingredients

sugar-  1 1/2 cups

water-   3/4 cup

heavy cream-  1 cup

salted butter- 3 tbsp

Method:

In a medium pot, boil the sugar and water together over medium to low heat until the sugar caramelizes and turns golden brown. This will take approximately 7 to 15 minutes. Be sure not to stir the mixture as the sugar heats.
 

Once the sugar is golden, immediately remove the pot from the stove and carefully whisk in the cream. The cold cream will splatter when it hits the hot sugar. I stood back and kept stirring, so try and use a spoon with a long-handle.

 Once the cream has been added, whisk in the butter one tablespoon at a time. Then set the caramel aside to cool slightly as it will still be very hot.

Allow to cool Or set it aside to stir it into your favourite dessert recipe once its cooled completely. Transfer the sauce to an airtight container and store in the refrigerator.

Caramel chocolates:

Take a chocolate mould of your choice and fill the moluds halfway, then spoon a bit of caramel filling in the centre of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top. Refrigerate for few minutes.

 

Remove from the refrigerator and flip over the mould onto a sheet of foil/butter paper. Those delightful and perfectly shaped pieces will pop out.

Chocolate Cups: