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#kitchendiaries #onan2025 #dish_sandya ( idli, vada, dosa, Pongal and sweet pongal

AKKARAVADISAL ( SWEET MILK PONGAL ) God\'s own country Kerala is a among greenest states in the country & it has an abundance of local produce. Kerala cuisine is interesting & it is different from other Southern states. To indulge your sweet tooth, Kerala has a delectable variety of traditional desserts - from Ada pradhaman to Kozhikode halwa. Here I have made Akkaravadisal . It is also known as Akkara Adisil. This is a traditional Iyengar speciality. #KitchenDiaries #Onam2025 

VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025  

#CookWithPrestige
#Venpongal

Venpongal, a healthy  breakfast  any SouthIndian would look for !!!

#cookwithprestige
Used prestige pressurecooker 
Sweet Pongal  is prepared with rice,dal and jaggerypowder in prestige pressurecooker. 

#CookWithPrestige
Venpongal in2 L prestige pressure cooksr

#cookwithprestige


SWEET PONGAL Prepared using Prestige cooker and kadai..

#cookwithprestige
Khara pongal 
Cook in prestige pressure cooker and Pan 

#prepsnap
Khara pongal 

NEW RECIPE CONTEST 📢

The Sankranti /Lohri Challenge is officially LIVE! 🪁🥜🔥

 While the kites fly high, let the aroma of your festive cooking fill the air! Got a recipe that tastes like tradition? Share your warm, earthy, and delicious Lohri, Sankranti, Pongal, Bihu, Uttarayan, Bhogi special recipes with the My Kitchen Diaries community.

 Dates: 13th Jan – 21st Jan
 Hashtag: #SLC

 The Prize: Exciting Prestige surprises await the most creative entries! 🎉

#SLC Sakkarai Pongal 

#SLC 
 Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.

#SLC
Sweet (Sakkara) Pongal 


To mske Sakkara Pongal 


Raw Rice -1 cup
Water-2 1/2 lt 
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins 
Ghee-1/2 cup
Cardamom powder-1 tsp


Method 


Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.

#IOP
Venpongal and akaravadisal 

#IOP
Sakkrai Pongal platter... perfect for Ugadi 

#IOP
#pongal chutney 

Milagu (Pepper)Pongal with Tiffin Sambar 


Milagu Pongal


Prep time-10 minutes 
Cook time - 30 minutes 
Number of servings -4 persons


Ingredients 
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp


For Tempering 


Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper 
Chopped ginger 
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves


Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.


Tiffin sambar 


Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves 
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek 


Method:


1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.