Food recipes
Venn pongal
Venn pongal Components 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns frivolously overwhelmed cumin, turmeric, salt to flavor. A superior bunch curry leaves a minor c...
Venn pongal
Components
2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns frivolously overwhelmed cumin, turmeric, salt to flavor. A superior bunch curry leaves
a minor chopped ginger
5-6 tbspns ghee/melted butter grew to become brown bunch cashews
Preparing
Clean rice and roasted dal. Incorporate water to one inch previously mentioned stage of rice. Increase turmeric and allow for it simmer. Incorporate a very little even more water if not semi - robust. The moment completed remove versus warmth.
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 just a second or 2 pour int on to the pongal with the cashews. Include the ginger. Combination properly.
Components
2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns frivolously overwhelmed cumin, turmeric, salt to flavor. A superior bunch curry leaves
a minor chopped ginger
5-6 tbspns ghee/melted butter grew to become brown bunch cashews
Preparing
Clean rice and roasted dal. Incorporate water to one inch previously mentioned stage of rice. Increase turmeric and allow for it simmer. Incorporate a very little even more water if not semi - robust. The moment completed remove versus warmth.
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 just a second or 2 pour int on to the pongal with the cashews. Include the ginger. Combination properly.