Recipe : Panneer Pongal
Shared by : Girijamani Lakshmanan
Dated : 15/01/2015
Shared by : Girijamani Lakshmanan
Dated : 15/01/2015
Ingredients:
Paneer 2 cups grated
Vellam 2 cups podichathu
Payathamparuppu 1/4 cup
Coconut scrapped. 1 cup
Ghee. 1 cup
Elakkai. 5 nos
Cashew nut and raisins for garnishing
Vellam 2 cups podichathu
Payathamparuppu 1/4 cup
Coconut scrapped. 1 cup
Ghee. 1 cup
Elakkai. 5 nos
Cashew nut and raisins for garnishing
Procedure:
Podichathu vellathu 1cup thaneela karachundu, vadikattanam. In a non stick Kadai roast the payathamparuppu and keep it aside. Add a cup of water in the Kadai and bring it to boil. Add the payathamparuppu and cook it in sim fire. When it is half cooked add the vellam water and cook it till the water drains out. Add the coconut and cook for five minutes. Add the paneer to it and cook it continueously stirring till it thickens. While stirring add 1/2 cup of ghee. Cook till ghee starts separating from the dish. See that the dish is not thickened. If it gets thick add a cup of boiled milk to make it into required consistency. Add elakkai powder.
Podichathu vellathu 1cup thaneela karachundu, vadikattanam. In a non stick Kadai roast the payathamparuppu and keep it aside. Add a cup of water in the Kadai and bring it to boil. Add the payathamparuppu and cook it in sim fire. When it is half cooked add the vellam water and cook it till the water drains out. Add the coconut and cook for five minutes. Add the paneer to it and cook it continueously stirring till it thickens. While stirring add 1/2 cup of ghee. Cook till ghee starts separating from the dish. See that the dish is not thickened. If it gets thick add a cup of boiled milk to make it into required consistency. Add elakkai powder.
Garnish the dish with cashew nut and raisins in the ghee. Serve it hot, it can be served cold also by refrigerating it. On eating it it will have the crunchiness of coconut and payathamparuppu , with the taste of soft paneer.
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