Evergreendishes

Tag: festive recipes

  • Sweet Pongal Recipe | Sakkarai Pongal

    Sweet Pongal Recipe | Sakkarai Pongal

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    Sweet Pongal / Sakkarai Pongal is one of the sweets made during festivals. Sugar or jaggery may be used, I prefer using jaggery.  It gives a good, rustic taste.

    About Sweet Pongal / Sakkarai Pongal

    Sweet Pongal /Sakkarai Pongal  is one of the delicacies that we can make in 30 minutes. Moong dal and rice are the main ingredients along with ghee and jaggery or sugar.  It is usually prepared during Pongal but not limited to the festival. Since Diwali is spread for four to five days, it makes a good dish to serve.

    The quantity of moong dal used differs from household to household. I prefer using the same quantity. Jaggery is added and garnished with roasted nuts. Sugar may be used but jaggery gives a divine taste.

    About Diwali:

    Diwali 2020 is different in many ways. The festive spirit is low and a fear holds each one about the disease.  Let us light the light of hope and peace. May the darkness that has engulfed the world be driven away and bring a remedy to the world at large. May joy and happiness be showered on one and all. If you are looking for festive recipes, check out the festive sweets collection for Diwali. I have earlier  posted many savoury recipes for Diwali too.

    Sweet Pongal

    About the event:

    Sending this to “Diwali Special” at Healthy Wellthy Cuisines. As Diwali was approaching, we thought of sharing Diwali festivals this fortnight. Do check out the other recipes from our group members.

     

    Sweet Pongal Recipe | Sakkarai Pongal

    Ingredients:

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts
    • 2 cloves

    Method:

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Take a tip:

    • A little milk may be added while cooking.
    • Cook the rice and dal mixture for sometime before adding the jaggery.
    • I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid.
    • A pinch of salt enhances the taste, put it after it is well cooked.
    • Almonds are optional.
    • Raisins may be added.
    Sweet Pongal
    Evergreendishesdev

    Sweet Pongal / Sakkarai Pongal

    weet Pongal / Sakkarai Pongal is a traditional sweet from South India. Rice and lentil cooked along with ghee and jaggery, garnished with nuts make a good sweet dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour
    Course: sweets, traditional sweets
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts and almonds
    • 2 cloves

    Method
     

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Notes

    A little milk may be added while cooking.
    Cook the rice and dal mixture for sometime before adding the jaggery. 
    A pinch of salt enhances the taste, put it after it is well cooked.
    Almonds are optional. Raisins may be added.
    I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid 

    Pin it for later:

    Sweet Pongal is one of the sweets prepared during festive days. It is a delicious traditional dish ideal for any festival.
    Sweet Pongal

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.
    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Ugadi platter

    Ugadi is an important festival of India, though predominantely celebrated in the Southern region. It marks the beginning of a new era, simply put , Ugadi is a sanskrit word comprising of yug and adi where “yug” means “era ” and ‘adi” means “beginning “. Thus, this marks the new year for us. According to the Hindu Calendar,it falls on the first day of the month of Chaitra. This year, it falls on March 21. As this is according to the lunar calendar, the date varies each year. Today, with the festival approaching I have an Ugadi platter for you all. It is part of our blog hop of the theme “Ugadi Special”.

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