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Aug 11, 2010

Chakkarai pongal/sweet pongal with brown rice

       As I had mentioned in my post a few days ago, I am posting the chakkarai pongal recipe which I had made along with the ellu sadam during Aadi peraku. The recipe for chakkarai pongal is already posted here, but the only difference is that I have used brown rice this time.
       After turning into a partially ( am honestly admitting it , isn't it?)diet conscious person sometime ago, I have always looked for healthy food options and substitutes.Thats when I learned about the health benefits of the brown rice. I have not totally turned into a brown rice eater, because its difficult to replace the white rice completely which we are so much used to since childhood. But I have gradually been using them in bisi bela bhaath, khichdi or biryani replacing the white rice.Brown rice or rice as a whole is good during weight loss as it does not contains cholesterol or the harmful fats. Its also gluten free and hence good for gluten intolerant people.
        Its high in fibre and good for digestion and contain many other striking nutritional benefits. For people who are not aware , check out the benefits here .
     Brown rice has to be soaked in water for sometime to soften its bran so that it gets cooked properly. Chakkarai pongal with brown rice does tastes great. I really love it texture when cooked.
brown rice chakkarai pongal
Ingredients-
Brown rice- 1 cup
Mung dal/paasi paruppu- 1/2 cup
Jaggery- 1 cup
Ghee-1tbsp
Cashewnuts- 6-7 broken to pieces
Milk- 1 cup

Method-
   Wash and soak the brown rice in water for 30 minutes. Dry roast the mung dal till it turns slightly brown. Add the mung dal to the soaked rice. Add the milk and cook this in a pressure cooker. It should get well cooked and mushy.
    Now heat the ghee in a pan. Roast the cashews till it turns golden brown. Keep them aside. Now add around 1 cup of water in a pan. Melt the jaggery  and keep boiling for somemore time till it becomes slightly thick. Now add the cooked rice and dal mixture. Mix it well and cook for another 5 to 10 minutes. Add the roasted cashews and mix well. Add the remaining ghee on the top and mix well.


Long-Grain Brown Rice

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