Tag Archives: recipes

Avalakki halwa/Poha halwa

Avalakki/Poha – 1/2 cup
Sugar – 1 1/4 cup
Water – 1 cup
Milk – 1 cup
Cardamom powder – 1/4 tsp
Ghee – 2 tbsp
Raisins and cashews – as required

1. Dry roast the poha for 5-6 minutes and allow it to cool.
2. Coarsely grind the poha in a mixer.
3. Roast the poha powder again for 2 minutes.
4. Boil milk and keep it aside. Boil water and pour it to the poha along with one glass of boiling water and cook it for 5-7 mins until the poha is well cooked.
5. Add sugar and cardamom powder and keep stirring. Adding of sugar will loosen the mixture and it will become watery.
6. Keep stirring by adding ghee until the mixture starts sticking out of the kadai and becomes solid.
7. The kesari can be decorated with fried raisins and cashews.

The above halwa serves 3 people easily!

– artificial colour can be added to improve the look of the halwa.
– If you dont prefer sugar, this can be tried with jaggery as well.

VenPongal/Khara pongal

VenPongal is a famous tamil dish made especially during Sankranthi also called as Pongal festival. Sankranthi is a harvest festival and this dish is prepared with the new rice of the year and offered to the nature goddess as a thanksgiving. Along with this dish, Often a sweet dish called “Sakkarai Pongal” is prepared.
Below is the directions to prepare the dish.

1. Raw rice = 3/4 cup
2. Moong dal = 1/4 cup
3. Salt = as required
4. Ginger (finely chopped) = 1 teaspoon
5. Pepper (coarsely powdered) = 1 teaspoon
6. Jeera = 1 teaspoon
7. Ghee – 1 tablespoon.

1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan, add ghee and heat it. To this add finely chopped ginger, pepper powder, jeera and salt.
4. Add mashed rice and dal mixture to the pan, mix it well and cook it for 2 mins.

The above measurement easily serves 2 people.

– whole pepper can also be put during tempering.
– Jeera can be powdered a little if you like to add more jeera flavour.