Aviksha's Kitchen

Pongal can be spicy or sweet. I prefer spicy one more. My way of preparing pongal is different. I use toor dal some times instead of moong dal. I some times call pongal as khichdi as there is no much difference in taste nor ingredients. Pongal is a very famous dish in Tamilnadu and Khichdi in Gujarat. This dish is very simple and easy. Can have it for breakfast or lunch. This recipe can be modified as per your requirement. NOTE :   Number of green chilies depend on how spicy they are. I am using 3 as mine are not very  spicy. You can either make this dish with toor dal or moong dal or both together. Can use garlic ginger paste if needed. Can make use of any vegetables in this dish or can have it plain without any vegetables. Can make use of onions only if needed. Can make use of oil or ghee or even both. Can add coriander and gram masala powder if needed. Can make use of cashew nuts if needed. Include the above mentioned ingredients as per your taste. Ta...

Aamras is the extracted pulp of our King of the fruit, Mango. Aamras is most popular in Gujarat, Maharashtra and Rajasthan. There are different flavors in aamras. The specialty of this dish is that it can be prepared by any variety of mango and is well known for its color, taste and simplicity. It goes well with puri and chapathi. Everybody loves it in my house and i guess the same in your house too. NOTE :   Can use any type of mango. Can add saffron and cardamom powder / elaichi while grinding to give its flavor. Milk and ghee are added to the pulp to enhance its flavor. I am adding only milk because it reduces body heat as mango increases the body heat. Sugar is also added to adjust the sweetness. But i am not using sugar as my mangoes are sweet. cardamom powder (optional) Put little pulp at a time while grinding else it may pour out. Don't use too much of milk. If you feel it is very thick then add some water to it. Time Taken : 5-7 Minutes Yield : 3...