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Thursday, January 13, 2011

Ven pongal...

INGREDIENTS:

Rice  - 2 cups (1 lb or 450 gm).
Split green gram  - 1 cup.
Black pepper   -10 gm or 1 tbsp.
Cumin seeds  -  1 tsp.
Water - 12 cups.
Ginger  - 1 inch long, chopped. 
Ghee  - 4 tbsp.
Cashew nuts  - 3 tbsp or 30 gm.
Salt to taste.

METHOD:
Heat ghee, fry cashew nuts till golden brown and set aside.  Fry slightly the whole pepper, cumin seeds and gram.  Boil the water,  add washed rice, fried gram, cumin, and pepper.  When half cooked add salt and chopped ginger.  When  done add fried  cashews and serve hot. 

"ENJOY COOKING AND EATING"

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