Oats Cream Porridge

Nutrient-rich Oats need not be boring always. Try these variations.

Oats Cream Porridge

Ingredients
Oats - 1/2 cup
Milk - 1 cup
Water - 1 1/2 cup
roasted Dessicated coconut powder - 1 table spoon
jaggery or sugar - 1 table spoon / u can even use milkmaid

Garnishing
Roasted Cashew

Method
Cook Oats, milk and water together. Add Jaggery/sugar to this. Add coconut powder. Cool the mixture and refrigerate. Garnish,Serve chill.

Navrathiri Special - Sundals

Hey all
I m Priya Srinivasan, Teacher by profession but at present i m a Home Maker, staying @ home looking after my 3 year old energy bundle.
I love cooking. I have collected, tried and tested many recipes which i thought i can share.
Navrathiri is nearing, so i thought let me share some of my sundal recipes.

Rangoli Sundal

Ingredients
Green peas, corn, rajma, - 1/2 cup each. soak for 6 hrs and pressure cooked with salt.
in case of using forzen corn and green peas no need to soak them.

For Masala powder
Red chillies - 4
Dhaniya -1 tsp
chana dal - 1 tsp
dry roast these ingredients and grind them fine powder.

Garnishing
Grated Carrot
Ginger Julienne

Method
Drain the excess water. For seasoning heat oil in a wok, splutter mustard seeds,add curry leaves. now add the to the cooked rajma, peas, corn mixture and masala powder. Mix well.
Transfer it to a bowl and garnish with grated carrot and ginger julienne.

Ven Pongal

VenPongal is a Semi Solid dish Usually prepared with Rice and Moong Dal.It is a Common and Popular Breakfast in Tamilnadu.Generally it is Served with Coconut Chutney and Sambhar.But in our side(Chidambaram)we usually Served with Eggplant Ghostu.MeduVada is an Excellent Combination for pongal.It Served as a Special Dish on Occasions like Wedding and also Prasadham during Margazhi Poojas.I Never liked Pongal in my Childhood.
It has been a challenge for my Mother to Make me to eat Pongal.After Marriage only i started to try this dish.Reasons are this can be done Quickly and easily and this is one of My husband's All Time Favorite dish.There are two methods you can prepare this dish,Seasoning After Cooking Rice and Dal and another is Reverse one.I like the Second method only.Because you will get Full flavour in second method.I am sending this one to Priya's RCI-Kongunadu Vegetarian Cuisine.

Ingredients:

Rice-1 cup
Moon Dal-1/2 cup
Whole Black Pepper-1 tsp
Cumin/Jeera-1 tsp
Green chilli-3(Finely chopped)
Ginger-1/4 inch(Finely chopped)
Ghee-5 tsp
Cashews-10
Hing-pinch
Curry leaves
Salt-To taste

Preparation method:

1. Heat the ghee,add Jeera,pepper,Cashews,Ginger,chilli,Curry leaves and hing.
2. Remove from heat when Cashews are Roasted.
3. Wash rice and Dal,Add 4 cups of water and Required salt.
4. Add the Above mixture with rice and Dal,Mix well.
5. Pressure cook for 10 whistles or keep it in Rice cooker.
6. Once it's cooked mix well and Serve Hot.