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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the receipe for pongal?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the receipe for pongal?),it will help you,my kids.



Answers:
(m)

SWEET PONGAL

Ingredients
? 1 cup Raw Rice
? 1/2 cup Green Gram Dal
? 1 cup Milk
? 3 cups Jaggery (powdered)
? 4 tbsp Ghee
? 2 tbsp Cashewnuts
? 2 tbsp Raisins
? 5 no Cardamoms (powdered)
? 2 no Cloves (powdered)
? 1 small piece Nutmeg (grated or powdered)
? A pinch of Saffron
? 2 1/2 cups Water

Method
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

VENN PONGAL

Ingredients :


Rice 1 Cup
Moong Dal 1/4 Cup
salt Acc to taste
Black Pepper Powder Acc to taste
Jeera Powder 1 Tbsp.
Ginger Paste 1 Tsp.
Dry Dinger(Sukku) 1 Tbsp.
Hing 1 Tsp.
Cashew for garnishing.
Margaring/Ghee 2 Tbsp.
Water 6 Cups

Methods :
Wash rice & dal together & drain nicely.
In the Rice cooker heat 1 Tbsp Ghee add rice,
dal fry till the ghee coats the mixture.

Add the rest of Ingredients,except Cashews;
add water cover & Cook. Keep testing the water
level & stir frequently as it has a tendency to stick
to the bottom. When rice gets fully mashed - Garnish
with Cashews. Serve hot with Gojju .

Note : Cooking in a rice Cooker makes it easier to
test & waiting time for pressure release is saved.

Other Answers:
Set (1)
2 cups raw rice
1 cup green gram (broken)/payatham paruppu
3 cups crushed jaggery
1 cup milk
1/2 cup ghee/clarrified butter
Set (2)
2 tablespoons cashew (broken)
2 tablespoons raisin
1/2 cup grated coconut
Set (3)
1/2 teaspoon cardamom powder
1 pinch nutmeg powder
1 pinch saffron
1 pinch camphor(edible)


Cooking procedure:
1.Fry the green gram in the kadai in one teaspoon of ghee . Wash well and keep aside.
2.Cook the rice and green gram with 6 cups water and milk.

3.Put jaggery in a kadai with 1/4 cup water and let it melt. After it melts, you can filter the liquid using a fine sieve if needed.

4.Boil the filtered jaggery until 2string consistency.

5.Add rice and dhal mixture to the jaggery and cook stirring continuously.

6.Add ghee little by little and cook till the mixture thickens

7.Take off from flame.

8.Fry the ingredients in Set (2)in little ghee and add to the Pongal.

9.Mix in the ingredients in Set (3)to the pongal.

10.Mix well and serve hot


Additional Info:
You can decrease 1/4 cup green gram and substitute with bengal gram/kadalai paruppu.ie 3/4 cup green gram and 1/4 bengal gram/kadalai paruppu


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