Showing posts from September 24, 2008

Ven Pongal


Here's my version of VenPongal...I use milk to prepare this recipe. Kids definitely like the pongal as many of friends have told me that their kids loved it very much. Not forgetting it's hot favorite of my kids too

Serving Size:4

Rice: 1 cup
Cumin seeds:1tsp
Water:3 cups
Hot Milk:3cups
Peppercorns:1tbsp crushed
Curry Leaves:5 sprig
Hing-a pinch
Turmeric Powder:a pinch
Sugar: a pinch (will bring out the taste better)

Preparation Method:

Heat 5tbsp of ghee +3tbsp of olive oil in pressure cooker. add cumin seeds, curry leaves,crushed peppercorns,cashew nuts. Fry til the Curry leave crisp a bit..then add the moondal...fry for a while followed by the rice..add the salt,turmeric powder,sugar and hing. Pour in the hot milk and water...pressure cook for 3 whistles...Serve the pongal with a 1tbsp of ghee ontop.

The amount of milk+water is 3:3 ratio but could be adjustable to our own could done with milk itself. I use parboil…

Egg Drop Soup

Egg Drop Soup
Serving Size:4

4 cups prepared chicken stock
plus 2 tbsp
1/2 tsp grated fresh ginger
1 tbsp soy sauce
1 1/2 tbsp cornstarch
1 sesame oil
2 eggs
1 yolk
2 green onions, chopped, including ends
Salt and white pepper, to taste

Preparation Methods

Bring soup stock, grated ginger and soy sauce to a boil. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. Add the sesame oil and serve with the chopped green onions.

Note: Well you can also chop some yellow onion sand add salt.pepper and your choice of seasoning like onion powder or any spice blends..Then add 1-2 cups of water and boil for 5 minutes high on micro-wave. Once the mixture is cool,blend into smooth liquid contendency
Use this base for your soup instead of any stock...