Taste of Saras

Ven Pongal Here's my version of Ven Pongal ...I use milk to prepare this recipe. Kids definitely like the pongal as many of friends have told me that their kids loved it very much. Not forgetting it's hot favorite of my kids too Serving Size:4 Ingredients : Rice: 1 cup Moongdal :1cup Cumin seeds:1tsp Water:3 cups Hot Milk:3cups Peppercorns :1tbsp crushed Ghee:5 tbsp Cashewnuts :10 pcs Salt Curry Leaves:5 sprig Hing-a pinch Turmeric Powder:a pinch Sugar: a pinch (will bring out the taste better) Preparation Method: Heat 5tbsp of ghee +3tbsp of olive oil in pressure cooker. add cumin seeds, curry leaves,crushed peppercorns, cashew nuts . Fry til the Curry leave crisp a bit..then add the moondal ...fry for a while followed by the rice..add the salt, turmeric powder,sugar and hing. Pour in the hot milk and water...pressure cook for 3 whistles...Serve the pongal with a 1tbsp of ghee ontop . The amount of milk+water is 3:3 ratio but could be adjustable to our own taste..it coul

Egg Drop Soup Serving Size:4 Ingredients 4 cups prepared chicken stock plus 2 tbsp 1/2 tsp grated fresh ginger 1 tbsp soy sauce 1 1/2 tbsp cornstarch 1 sesame oil 2 eggs 1 yolk 2 green onions, chopped, including ends Salt and white pepper, to taste Preparation Methods Bring soup stock, grated ginger and soy sauce to a boil. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. Add the sesame oil and serve with the chopped green onions. Note: Well you can also chop some yellow onion sand add salt.pepper and your choice of seasoning like onion powder or any spice blends..Then add 1-2 cups of water and boil for 5 minutes high on micro-wave. Once the mixture is cool,blend into smooth liquid contendency Use this base for your soup instead of any stock...

Homemade Chicken Stock This is my version of chicken stock I used to prepare..try it out and let me know...there many ways in preparing..if u came across a different version do share it with me...Enjoy :-) Serving Size:4 Ingredients: 2lbs of chicken backs,neck,wings or even legs..in other word bones of the chicken (hacked the chicken pieces with clever. 2 Large chopped yellow onions 2 carrots cubes 1 cup of celery,parsley and leeks chopped 3 pc of garlic crushed with skin A small pc of ginger crushed with skin 2 bay leaves-fresh or dried as u prefer 1tsp of pepper powder10 cups of water---u might need more if the base is too concentrated Salt accordingly to ur taste Preparation Method : Add 2 tbsp of olive oil to large pot-salute the garlic,ginger,onions,veggies and bay leaves....fry for 10 mins , then add the chicken pc with salt and pepper. Salute the mixture til the chicken turns slightly pink...now add the water and cover.Boil the mixture on med flame for 5-6hrs. Strain th