2 of my favourite Breakfasts - Traditional Pepper Pongal(Milagu pongal) with Coconut chutney & Classic Parotta with Spicy Tomato Kurma

Hi dears!

Here i bring you 2 of my favourite breakfasts matching them with their right pairs. Mm.. lets go..

PEPPER PONGAL (MILAGU PONGAL) WITH COCONUT CHUTNEY:



This pongal is my favourite and also my Dad's. My Mom makes it perfect & delicious always. I got the idea from my MIL to crush the pepper and mixing as we can eat them along with the rice without picking and keeping in the side of the plate.


Ingredients:

Pongal:
1. Raw Rice (Pacharisi) - 3 cups,
2. Split Moong dal (Paasi paruppu) - 1&1/2 cup,
3. Black Peppercorns - 4 tsp(Freshly Crushed),
4. Jeera/ Cumin seeds - 3 tsp,
5. Curry leaves - 3 strings,
6. Ginger - 3 tsp(Grated),
7. Salt - as per taste,
8. Oil - 5 tsp,
9. Ghee - 3 tsp,
10. Cashews - 1/4 cup.

How to make this??!

1. In a pressure cooker, put the washed rice, moong dal and enough salt, water and cook for 3 whistles and cool.
2. In a kadai, add 2 tsp ghee and 3 tsp oil and roast the cashews till golden brown and keep them aside.
3. Mash the cooked rice and moongdal together.
4. In the same kadai, add remaining oil if needed, add the crushed pepper, cumin seeds and let them splutter.
5. Now add the curry leaves, ginger and transfer them to the mashed rice and moongdal and mix well from bottom.
6. Add the roasted cashews and the remaining ghee and mix well together.

Delicious pongal is ready!

Coconut chutney:
Ingredients:
1. Grated coconut - 1/2 cup,
2. Green/ dried red chilly - 8,
3. Tamarind paste - 2 pinch,
4. Salt - as per taste,
5. Urad dal - 2 tsp,
6. Mustard seeds - 1 tsp,
7. Curry leaves - 1 string,
8. Asefeotida powder - 2 tsp,
9. Oil - 2 tsp.

how to make this chutney?
1. Grind together in a blender, the coconut, chilly, tamarind paste, salt and convert to a bowl.
2. In a kadai, add the urad dal, when turning light brown let the mustard splutter. Now add the asefeotida, curry leaves and convert on top of the chutney with the oil and mix well.

Delightful Pongal with coconut chutney is a definite strike :)

PAROTTA & SPICY TOMATO KURMA:



Parotta is my all-time favourite. I always fear to try it at home as i've heard the dough must be kneaded so well, also the twisting and rolling part was not so familiar for me. I checked the parotta recipe of Divya's and her description was so comfortable for me that made me try at home. I made some changes as per my taste and no wonder it came out well like the original one, with exact taste as commented from my hubby. One thing i thought was that it was little hard, the original softness as in restaurants was missing. Friends if you could give me suggestions on this, i would be more happy..

Parotta:



Ingredients:
1. Maida/Plain flour - 2 cups,
2. Butter - 1/2 cup melted,
3. Oil - 3 tsp/ as needed,
4. Sugar - 2 tsp,
5. Salt - a pinch,
6. Egg - 1,
7. Baking soda - 1 tsp.

how to make this?

1. Combine the flour, baking soda, sugar and salt well.
2. Add the egg, butter slowly and knead well adding the oil slowly. Knead well till they come out very flexible.
3. Cover and keep them for 1 hours. After that add 2 tsp butter and knead again and cover and keep for 2 hours.
4. After done, take small balls and roll them in to a round-very thin circle, then fold like making saree fleets and brush a tsp oil on them. Roll them and keep aside.
5. Take them and roll slightly flat and put on a heat tawa with a tsp oil on the sides.
6. When it cooks, flip the other side and cook well.
Parotta is ready...!!

Spicy tomato kurma:



Ingredients:
1. Tomatoes - 3 (Chopped finely),
2. Green chilly - 1(Slit lengthwise),
3. Onions - 2(Chopped lengthwise finely),
4. Garlic cloves - 4(Chopped lengthwise finely),
5. Red chilly powder - 4 tsp,
6. Turmeric powder - 2 tsp,
7. Coriander powder - 1 tsp,
8. Kalpaasi - 1 tsp,
9. Curry leaves - 1 string,
10. Salt and oil - as per taste,
11. Cilantro for garnish.

To crush:
1. Cinnamon stick - 1,
2. Cloves - 2,
3. Cardomom - 1,
4. Fennel seeds/Saunf - 1 tsp,

To grind:
1. Grated coconut - 1/4 cup,
2. Cashews - 4,
3. Fennel seeds/saunf - 1/2 tsp,
4. Poppy seeds/ Kus kus - 1 tsp.

How to make this kurma?

1. Grind the items given for grinding in to a fine paste and keep it aside.
2. In a kadai, heat a tsp oil and add the crushed spices, when they tur light brown add the onions, garlic and curry leaves and saute till transparent.
3. Now add the tomatoes, turmeric powder, red chilly powder, coriander powder, salt and saute well till the tomato gets mashed.
4. Add the grinded coconut paste and saute well till the paste cooks well and reduces(careful not to burn the masala).
5. Now add enough water for the kurma and let it boil till it reaches the right thick consistency.
6. Finally garnish with cilantro and serve hot with parottas.

Mmmmm... Believe me.. this delicious parottas with spiciest kurma is a rocking combo.
Enjoy!!:)