RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

Ramadan Nombu Congee

INGREDIENTS: 

Basmati rice                                  - 1/2 cup

Moong dal                                    - 1/4 cup

Fenugreek seeds                           - 2 tsp

Green chilies                                 - 4 

Onion                                           - 1 

Ginger&garlic paste                      - 1 tsp

Tomato chopped                          - 1 

Coconut milk                               - 4 tbsp

Mint leaves                                  - 3 tbsp

Cilantro leaves                             - 3 tbsp

Cloves                                         - 3

Cinnamon                                    - 1" stick

Cardamom                                  - 3 

Salt                                             - to taste

Ghee                                           - 3 tbsp

METHOD:

Take  pressure cooker, add ghee when hot add cloves cardamom and cinnamon stick. 

Add finely chopped onion, green chili and saute until the onion turns transparent..

Add the ginger & garlic paste and saute well..

Then add curry leaves, coriander and mint leaves.

Add chopped tomato and saute till it turns mushy.

Add the basmati rice, green gram, fenugreek seeds and salt and mix well adding water to it and pressure cook for 20 minutes in medium flame. 

When cooked add  coconut milk allow it to boil. 

Turn off and your nombu congee is ready to taste.

Serve it with masala vadai....

Congee is ready 

Adding minced meat or vegetables is optional.

MUL MURUKKU

MUL MURUKKU 

Mul Murukku

Ingredients:

Rice flour                        – 2 cups

Roasted Chana dal         – 1/4 cup
[ Pottu kadalai ]

Moong dal                      – 1/4 cup

Cumin Seeds                  – 1 tbsp

Sesame Seeds                 – 2 tbsp

Chilli Powder                 – 1 tbsp

Asafoetida                       – 1/2 tsp

Butter                             – 1 tbsp

Oil                                   – for deep frying

Method:

Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.

Add it to the rice flour.

Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].

Make dough by adding sufficient  water and knead well  and make a soft dough.

Add the dough  to a murukku maker with star shape plate.

Press them into a cut plastic cover first.

Heat oil in a deep frying pan over medium flame.

Fry the prepared murukkus till  golden brown.

Remove and drain excess oil.

Mul murukku it ready to taste....

Store in an airtight container.