Newly Nuts Sarkarai Pongal

Newly Nuts Sarkarai Pongal

Ingredients:
2 litres milk
10 almonds
1 1/2 cups newly harvested rice
1/4 cup moong dal
15 cashew nuts
1 1/2 cup jaggery grated
30 kishmis
1/4 level teaspoon nutrieg powder
1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
2 tablespoons ghee.

Directions:
· Chop almonds and cashewnuts.
· Clean kishmis
· Pour milk in the earthen pot called `Pongapani' and place it on fire.
· When the milk starts boiling add rice and dal, after washing.
· As soon as the rice and dal are cooked to softness, add jaggery and ghee.
· Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom
powders.
· Lastly put in the kishmis.
· Bring to one or two good boils.
·
192. Malai Kofta
An extra special party favourite. The koftas will melt in your mouth.
Ingredient
· For Koftas
· 350 grams (12 oz.) paneer
· 3 tablespoons plain flour
· 1 level teaspoon baking powder
· 4 chopped green chillies
· 1 tablespoon chopped coriander
· ghee for deep frying
· salt to taste
· For gravy
· 4 large tomatoes
· 100 grams (4 oz.) fresh cream
· 4 tablespoons ghee
· 1 teaspoon chilli powder
· salt to taste
· To be ground into a paste (for the gravy)
· 1 large onion
· 2 tablespoons grated fresh coconut
· 7 cloves garlic
· 2 green chillies
· 2 red chillies
· 2 teaspoons coriander seeds
· 1 teaspoon cumin seeds
108
· 2 tablespoons cherongia sapick (charoli)
· 2 teaspoons khus-khus
· 25 mm (1") piece ginger
· 2 tablespoons chopped fresh coriander
Procedure (Koftas):
Crumble the paneer and knead very well.
Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
Shape into small balls and deep fry in ghee. Keep aside these koftas.
Procedure (Gravy)
Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a
sieve.
Heat the ghee in a vessel and fry the paste very well.
Add the chilli powder and fry again for 1 minute.
Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
How to serve
Just before serving, add the koftas. Serve hot with parathas, puris or rice.
Note:
You can add 1 teacup of boiled green peas to the gravy if you like.
193. Vegetable Jhalfrazie
Ingredient
· 3 teacups mixed boiled vegetables (french beans, green peas, ptatoes and carrots)
· 2 onions
· 3 spring onions
· 2 tomatoes
· 4 green chillies
· 12 mm (½") piece ginger
· 1 tablespoon coriander
· ½ teacup tomato ketchup
· 1 teaspoon chilli powder
· 1 teaspoon sugar (approx.)
· 3 tablespoons ghee
· Salt to taste
Procedure
· Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander separately.
· Heat the ghee in a vessel and fry the onions till golden.
· Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
· Add the tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt and a little water and cook for
5 to 10 minutes.
194. Navaratna Curry
Ingredient
· 100 grams (4 oz.) french beans.
· 100 grams (4 oz.) carrots
· 100 grams (4 oz.) potatoes
· 100 grams (4 oz.) cauliflower
· 100 grams (4 oz) capsicums
109
· 100 grams (4 oz) paneer
· 100 grams (4 oz.) cashewnuts
· 100 grams (4 oz.) raisins
· 100 grams (4 oz.) green peas
· 2 tomatoes
· 1 teacup curds
· 4 tablespoons ghee
· Ghee for deep frying
· Salt and sugar to taste
· Silver papter, pineapple pieces and few cherries for decoration.
To be Ground into a paste
· 6 cloves garlic
· 2 green chillies
· 4 kashmiri chillies
· 25 mm (1") piece ginger
· 2 teaspoons coriander seeds
· 1 teaspoons cumin seeds
· 1 teaspoon shah-jira
· 3 cardamoms
Procedure
· Cut the french beans, carrots and potatoes into small cubes.
· Cut the cauliflower into big pieces
· Boil the french beans, carrots, cauliflower and green peas
· Deep fry the potatoes in ghee
· Cut the paneer into small cubes and deep fry in ghee
· Cut the capsicums into long strips
· Grind the tomatoes with very little water
· Whip the curds
· Heat the ghee in a vessel and fry the paste for a little time
· Add the tomatoes and curds and fry again for a few minutes
· Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes
· Decorate with pieapple pieces, silver foil and cherries
195. Vegetable Kofta