BROWN RICE PONGAL

Name: Brown Rice Pongal
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 Cup Brown Rice; 1½ Cup Jaggery; 1 Cup Coconut; ¼ tsp Cardamom powder; ¼ tsp Dry Ginger Powder; Ghee; Cashews & Raisins

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Brown Rice Pongal

Brown rice is a whole grain, less processed than white rice where bran and germ are removed. Whereas brown rice contains the fibrous bran, nutritious germ and crab rich endosperm, making it retain essential nutrients. It is a good source of manganese, Vit B, calcium, potassium and folate. Brown rice is rich in fiber compared to white rice, which helps in weight loss. Whatever may be the rice, make sure to wash it many times with water and cook in clean water.

Brown rice pongal is a sweet dish made during festive seasons. The combination of rice, coconut, jaggery and ghee makes it taste heavenly. Although this dish is commonly made in white rice, brown rice is a healthy alternative.

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Prep Time 20 mins

Cook Time 30 mins

Course Breakfast, Dessert

Servings 3 people

Ingredients

1 Cup Brown Rice
1½ Cup Jaggery
1 Cup Coconut
¼ tsp Cardamom powder
¼ tsp Dry Ginger Powder
Ghee
Cashews & Raisins

Instructions

Wash and soak brown rice in water for about 15 min.
Pressure cook 1 cup of brown rice with 2¼ cup water for 3 whistles and other 5 min in low flame. (Cooking time varies with rice quality. Make sure to overcook it with needed water.)
When whistle is down, open cooker and smash rice as good as you can.
Add 1½ cup jaggery and cook in low flame for about 3-5 min. Increase or decrease jaggery levels based on your preference.
Add 1 cup coconut, ¼ tsp cardamom and dry ginger powder.
Mix well.
In another pan add ghee, followed by cahews, raisins and coconut pieces. Roast it till it turns golden in colour
Transfer to cooked rice and mix
Yummy tasty pongal is ready..

Tags: brown rice, pongal

CHAYOTE/ CHOW CHOW CHUTNEY

MINT CHUTNEY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,