Chettinad Recipes

Ingredients:
Green gram dhal – 100 gms
Dry fried till golden brown.
Grated coconut – 1 cup
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Ghee – 1 teaspoon.

Method:
Heat a pan and cook the green gram dhal with required amount of water or ? liter of water.
When softly cooked add the grated coconut.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew in little ghee and add to the payasam and cardamom.

This is usually done on festival days.

Ingredients:
Raw Rice 200gms.
Grated Coconut 50 gms.
Jaggery (Powdered) 200 gms.
Cardamum (crushed) 4 Nos.
Cashew Nuts 10 Nos.
Dry Seedless Grapes (Kiss Miss) 10 Nos.
Ghee 2 Tablespoon
Method:
Wash the rice and keep aside.
Add 500 ml water to rice and Cook in a vessel preferably pressure cook, till it is completely done.
Mix the jaggery powder and keep sauting till completely jaggery dissolves.
Slightly fry the cashew, grated coconut and dried seedless grapes in a little ghee and mix to the rice.
Add the left out ghee and crushed cardamom to the cooked rice.
The Chettinad Sarkkarai Pongal is ready.

Ingredients
1 litres Milk
200 gm Sugar
50 gm raw rice

Method
Boil the milk and When it boils, add the washed rice in it and boil again.
Simmer in medium flame.
Cook till the rice is done.
When the rice is well cooked add sugar and mix well.
Cooker will be ideal.
Serve hot.