South Indian Ghee Recipes
Chakara Pongal
Ingredients:
Raw Rice - 1 Cup
Moong Dal - 1/4 Cup
Jaggery - 1 Cup
Milk - 2 Cups
RKG Ghee - 1 Cup
Cloves - 4
Cashews - 10
Raisins - 10
Cardamom Powder - 1/2 teaspoon
Method:
1. Roast moong dal without oil in a pan
2. Cook rice, moong dal, milk and 3 cups of water till the rice gets cooked
3. Melt jaggery, by boiling it with little water, and mix this with the
cooked rice
4. Keep adding ghee and stir until everything blends well
5. Fry cashews, raisins and cloves in little ghee
6. Add this along with nutmeg powder, cardamom powder to the cooked pongal
Methi Pulao
Methi leaves has a bitter taste. Ghee added in this preparation
will suppress the bitter taste of Methi leaves and increases the flavour
Ingredients:
Basmati rice - 2 cups
Methi (fresh fenugreek) leaves - 2 cups
Chillies - 5 sliced thin lengthwise
Fresh peas - 1/2 cuo(optional)
Finely sliced onion - 1 cup
Coconut milk - 1/2 cup
Roasted cashews -15
RKG ghee - 2 teaspoon
Cloves - 10
Ginger - 1" piece
Method:
1. Wash and soak basmati rice in 3 cups of water for 30 minutes.
2. Coarsely grind the pepper corns, ginger and cloves
3. In a thick-bottomed pan, heat RKG ghee on high flame. Add and fry the
onions first and then the spice paste and chillies.
4. Add the fresh peas and fresh methi leaves. Stir-fry until the leaves
wilt
5. Add the basmati rice and along with the soaked water
6. Add coconut milk and salt. Mix thoroughly
7. Reduce the heat to medium and cook, covered for about 15 to 20 minutes.
By the end of 20 minutes, the water will be absorbed and rice will be
cooked to perfection.
8. By this time, add roasted cashews. Close the lid and let the rice cook
for another 5 to 10 minutes
9. Serve Methi Pulao hot with a kurma/kofta curry or just Onion raita.
Ground Nut Rice
Ingredients:
Rice - 1 Cup
Ground Nuts - 1/2 Cup
Cashew Nuts - 1/2 Cup
RKG Ghee - 1/2 Cup
Mustard Seeds - 1/2 Teaspoon
Bengal Gram - 1 Teaspoon
Black Gram - 1 Teaspoon
Garam Masala Powder - 1 Teaspoon
Red Chilies - 2
Curry Leaves - few
Salt To Taste
Method:
1. Cook rice, add 1 tsp oil and allow it to cool
2. Fry ground nuts without oil and remove the skin. 3. Heat the ghee in
a pan and add mustard seeds to heated oil
3. When they splutter, add channa dal and urad dal and fry till they turn
golden brown
4. Add garam masala and fry for few minutes. Add it to rice along with
enough salt and mix well
5. Fry the cashewnuts in ghee and and garnish the rice
Wheat Halwa
Ingredients:
Whole wheat - 1 cup
Sugar - 1
Cardamom powder - 1/2 teaspoon
RKG Ghee - 1/2 cup
Saffron colour - 1 pinch
Dry fruits like cashew, badam and pista - 1/2 cup
Method:
1. Soak the whole wheat for 12 hours after washing
2. Grind the soaked wheat and take the milk by squeezing it. You can add
1 cup of water for grinding again squeeze for milk completely.
3. Take the wheat milk and strain it to get a clear milk
4. Heat the wheat milk in a thick bottom vessel with the sugar and keep
stirring in low flame
5. When it starts thickening, add the ghee and keep stirring
6. Add the cardamom powder and saffron /food color and mix well
7. Cook till the ghee separates from halwa
8. Fry the dry fruits in 2 teaspoon of oil and mix with halwa
9. Either you can serve in a cup or pour the halwa in a greased tray,
make them into pieces and serve after it cools
