Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Ravapongal recipe

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Recipe Cuisine:IndianRecipe Category:Breakfast
Prep Time2 mins |Cook time: 20 mins |Serves:2

Ingredients

Rava/ semolina 1/2 cup

Moong dal cup

Salt As needed

To temper

Ghee / vanaspati – 2 or 3 tbsp 

Black pepper 2 tsp

Cumin seeds (jeera) 1 tsp

Cashew nuts - 8

Ginger, finely chopped 2 tsp

Green chilli 1

Curry leaves A sprig


Method

1. Dry roast moong dal (paasiparuppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.

2. Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.

3. In a kadai, add ghee, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.

4. Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.

5. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.

Notes

o I made just half the amount I have mentioned in this recipe.

o Adding ghee or vanaspati enough is a must, otherwise it will be like a paste.

o My cooked dal had no water in it, so I have added 1 & 1/2 cups water. You can reduce water quantity upto 1 cup.


Serve hot withcoconut chutney, best combination for rava pongal. You can top with ghee while serving if its too dry. Soft and flavorful rava pongal. 

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.


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Nov 062017

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