Khara Pongal

Pongal is a rice lentil dish, prepared mostly in South Indian homes. It is made mostly during the harvest festival of PONGAL.
One of the most simplest breakfast recipe. It is full of nutrition and is easily digestible.

Today I am posting the recipe of Khara Pongal

INGREDIENTS:

Rice - 2 cups

Split yellow moong dal - 1 cup

Ghee – 5-6 tsp

Turmeric- 1/4^th tsp

Cumin seeds/ Zeera - 1/2 tsp

Black pepper - 1 tsp

Ginger - 1 inch (cut into small pieces)

Asafetida/ Hing - 1/4 tsp

Cashews - a 10-12

Curry leaves – One sprig

Green chillies- 2-3

Salt - as per taste

Water – 8 cups

METHOD:

Wash rice and Dal then, place raw rice and dal in a cooker and add 8 cups of water. Add Zeera, hing and turmeric to the dal and rice and cook for 4 whistles.

In another pan, add the ghee and when it is hot add the cumin seeds, black pepper, curry leaves, ginger, asafoetida, green chillies and cashews and fry till cashews become golden brown colour. Now add this to the cooked Dal rice and mix well,. Add some more ghee if required. Pongal is ready you can have it with Hot Hot Sambar or with coconut or any other chutney.

Paneer Stuffed Pooris

Paneer is fresh Cottage Cheese, most often used in South Asia. An all time favourite and a great source of Calcium, Phosphorous, Vitamins, minerals and proteins. Builds stronger teeth, helps burn fat. It protects against heart disease by lowering the fat deposition in the arteries and prevents cancer.
There are many more health benefits of Paneer, but I have listed only few out here. On the whole Paneer is a purely vegetarian healthy and tasty product.
You have many delicious paneer recipes.
Today I shall post stuffed Paneer Poori

INGREDIENTS

FOR THE DOUGH

1cup finely chopped Methi leaves (I used Kasoori methi)
½ cup coriander leaves finely chopped
2 cups wheat flour
1/4 tsp baking powder
2 tbsp fresh curd 
2 tbsp melted ghee
salt to taste

FOR STUFFING

200gms grated paneer
2 tsp finely chopped green chillies (I deseeded the chilies before chopping them)
1 ½ cup tightly packed coriander/methi finely chopped 
salt to taste I also used a bit of chilli powder and amchur.....

Method 

Add all the ingredients mentioned under the dough. Knead it stiff, divide into equal portions, cover and keep aside.

Roll out one portion of the dough into a thin round, pu one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out again into a circle.Repeat with the remaining portions and stuffing to make more stuffed puris.

Heat the oil in a Pan and deep fry the poori, till they turn golden brown in colour from both the sides. 

Your poori stuffed with paneer is ready 

Methi Muthia

Methi or fenugreek is an important part of our Indian households. They are rich in vitamins and a storehouse of many minerals. It enhances breast milk production, controls diabetes, protects from cancer,helps in digestion,reduces cholesterol and also helps in weight loss.

I had chickpea flour/ Besan in my kitchen and had some fresh methi grown in my kitchen garden. So I planned to make a quick Healthy Gujarati snack. Methi Muthia. A steam cooked dumpling with methi leaves.

Methi Muthia- A healthy Gujarati snack

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 5 people

Ingredients :
2 Cups packed Methi/ Fenugreek leaves
2 cups : Besan/Chickpea flour
1tbsp: yogurt
2tbsp: semolina
1tsp: sugar
1/2 tsp: chilli powder
Salt as per taste
1tsp: Haldi
1tsp: Coriander/ Dhania powder
2 tbsp: Oil
2tbsp: paste of green chilli ginger and garlic
1/2 tsp: Baking powder
1tsp: Pepper powder
2tsp: white Til/Sesame seeds
1tsp: Jeera/Cumin seeds..

Mix all the above ingredients, make a soft dough and set aside for about 15-20 
minutes. 

Now make make sausage shaped long rolls and place them in a greased container.

Steam them in a cooker for 15 minutes or till done

Slice the roll one's it's cool

Temper the ingredients as mentioned below
For Tempering 
2tbsp : Oil
1 tsp white sesame seeds
1 tsp mustard seeds
 pinch of asafoetida
Few curry leaves

Add the sliced muthias and fry them for 2-3 minutes and now garnish them with chopped coriander.

Alternatively the sliced Muthias can be deep fried as well. Happy Eating :-)