Ven Pongal

Ven Pongal is one of the favourite breakfast items in our house. This is my DH's specialty dishes. We made this on the Pongal day, with sakkarai pongal.


Ingredients:
Raw Rice - 3/4 cup
Moong dhal  - 3/4 cup
Ghee - 1 1/2 tbsp
Peppercorns - 1 tsp
Cumin seeds - 1 1/2 tsp
Ginger - 1" piece - chop finely
Curry leaves - 5 or 6
Asafoetida - 1/2 tsp
Cashew nuts - 8
Salt - to taste



Method:
Wash and

Sesame Turnip Sauté

Sesame Turnip Sauté is a sweet and spicy dry curry of turnip. Turnip is a root vegetable rich in Vitamin C. I generally make Kurma with turnip, but this time made a stir fry.



Ingredients:
Serves - 2
Turnip - chopped into 1/2" cubes - 2 cups
Oil -  2 tsp

To Roast:
Sesame seeds - 3 tsp
Coriander seeds - 1 1/2 tsp
Peanuts/Groundnuts - 1 tsp
Dried Red chillies - 3 or 4

Method:
Dry roast the

Bulgur/Burghol Upma

A Quick Breakfast/Dinner Menu. Whenever i feel so damn tired to make something for Breakfast/Dinner, i cook this Bulgur/Burghol Upma. Its very easy and simple to make and takes less time to Prepare. It doesnt require any Side Dish as such, goes very well Sauce or a Simple Low-fat Yoghurt mixed with Black Salt and Chilli Powder.

Ingredients
1 cup Bulgur/Burghol
1 Large Onion, chopped
3-4 Green Chillies/ Red Chillies
2 sprigs of Curry leaves
hing, turmeric each a pinch
Salt to taste
1/2 tsp Mustard seeds
2 tsp Cooking oil
Coriander leaves and Ginger Juliennes for Garnishing

Method

Boil 2 cups of Water and Blanch Bulgur/Burghol for 5 minutes. Heat Oil in a Kadai/Deep Pan, Splutter Mustard seeds, add chillies, curry leaves, hing and turmeric. After a minute, add Blanched Burghol, add Salt and Mix well. Cover and  Cook in a Low flame for 5-10 minutes. Put off the Flame. Garnish with Coriander leaves and Ginger juliennes. We enjoyed with  Low-fat yoghurt Mixed Whisked with Black Salt and Red Chilli powder.  Tasted Delicious and a Filling Meal!!!!!
Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Soumya and Gayathri