In a heavy bottomed pan, broil moong dal and rice till a pleasant aroma emanates from the roasting process.Par boil the vegetables with turmeric powder, salt and keep aside.Tarkari SaaguIngredients:Vegetable cubes, 3 cups (potatoes, beans, green peas and carrots)Onion 300 gmTomato 150 gmGarlic (chopped) 50 gmGreen chilli 15 gmOil 75 ml For the PasteCoconut 2Roasted channa dal 1 tbspCinnamon 2 sticksClove 2 gmCardamom 3 gmGinger 15 gmGreen chilli 50 gmCoriander seeds 50 gmSalt to tasteTurmeric powder 5 gmCoriander 200 gmFor the TadkaOil 1 tbspMustard 5 gmCurry leaves 1 sprigMethod:Dry roast the masala ingredients and make a fine paste, keep aside. Serve hot. Remove from fire and garnish with coriander.Add milk and water to the broiled rice and lentil, and cook till soft.Check seasoning and make a tempering with mustard and curry leaves, and mix well.
After it cools down, squeeze tamarind and remove the pulp.Garnish with a few fried cashewnuts and raisins.Recipe courtesy Movenpick Hotel & Spa Chef De Partie Rajesh, Demi. Drain all the water.Heat one tsp oil in a pan, add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon, dry red chillies.Add brinjal, fry until light brown, add turmeric and curry leaves.Badnekai GojjuIngredients:Small purple brinjal 1/2 kgOnions (chopped) 2 nosOil 2 tbspMustard seeds 1/4 tspTamarind, lemon sizeTurmeric ½ tspCurry leaves 1 sprigSalt to tasteCoriander leaves for garnishJaggery 1 tspIngredients for Roast:Red chillies 10-12 nosCoriander seeds 3 tspUrad dal 2 tspWhite sesame seeds 1 tspChanna dal 2 tspCinnamon 1 pieceCoconut grated 1/2 cupMethod:Wash and cut brinjals length-wise into medium size pieces, and immerse in a bowl of water.Recipes courtesy Naren Thimmaiah, executive chef,
The Gateway HotelSarkkari Pongal (Sweet Pongal)Ingredients:Raw rice 500 gmYellow moong dal 250 gmJaggery 500 gmGhee 200 gmCashewnut 50 gmMilk 500 mlRaisins 20 gmChopped fresh coconut 50 gmGreen cardamom powder 1 gmMethod:Heat 500 ml of water in another pot and add grated jaggery and simmer till it forms an even syrup, set aside.Cover and keep aside for an hour.Fry cashewnuts in a tsp ghee, keep aside.Add cashewnuts and mix well.Remove from heat, and grind into fine powder and keep aside.Bring to a boil, and cook for 10-15 minutes until the China Cadillac Medium Grille Factory gojju thickens.Add ground paste to this mixture and boil gravy well, add par boiled vegetables and cook for another eight to 10 minutes.Heat oil in a pan, add mustard seeds, allow spluttering, add curry leaves, chopped onion and sauté well for eight to 10 minutes, now add tomato and cook for another few minutes.Add cardamom and mix well with hand, to get a smooth mixture.Serve hot with ghee.
It’s Sankranti and Pongal and chefs give you the best of seasonal fare to celebrate the festival.Garnish with coriander leaves.Heat oil and ghee, add ginger, pepper, jeera and curry leaves.Boil a lemon size tamarind ball in a cup water for 10 minutes.Recipe courtesy Leela Palace, executive chef Mir Zafar AliKhara PongalIngredients:Raw rice 110 gmSplit yellow moong dal 70 gmCashewnut 15 gmSalt 5 gmOil 5 gmGhee 5 gmGinger chopped 5 gmJeera seeds 5 gmWhole black pepper 5 gmCurry leaves 10 gmMethod:Dry roast moong dal and rice separately in a heavy bottomed pan.Apply oil to a plastic paper or banana leaf, keep the ready ball on it, and roll like a chapati. Strain and keep the tamarind water aside.Heat half the ghee in a tempering pan and fry coconut till golden brown.Keep a ball of chana mixture, and cover with dough and seal ends.
Holige HoligeIngredients:Channa dal 1 cupJaggery 1-½ cupCardamom 1 tspMaida 1-½ cupTurmeric a pinchOil, 1 tspSalt a pinchMethod:Cook channa dal in a pressure cooker.Pressure cook rice and dal with water and salt for four to five whistles, making sure it’s not too mushy.In the same pan, add more ghee and fry cashew and raisins, mix in the rice mixture.Serve it hot with sambar or coconut chutney. Add water, oil and make dough.Fry on a hot tawa till it is golden brown in colour. Sauté for a few minutes on low flame.
Finish pongal with a sprinkle of cardamom powder and stir in evenly.Grind without using water.Now, add salt, tamarind juice, jaggery, ground masala powder and a cup water.Cook dal mixed with jaggery for 10 minutes.Mix maida with turmeric, salt. Fry till they turn light brown, add grated coconut.Add jaggery syrup to the cooking rice, simmer gently for about 15 minutes.Take a ball of dough and spread with hand. Add into the dal mixture.Heat remaining oil in the same pan, add mustard seeds, when they pop, add chopped onions, fry till light brown