Some foods are comforting. Some are nutritious. And some are simply divine. Pongal is one such dish which is comforting, nutritious and also divine. Just the thought of ‘Pongal’ conjures up sweet memories of my Doddappa and Doddamma performing the Puja daily in their estate temple. Growing up in a joint family for first 6 years of my tender life, I remember spending most of my time with my
In India, Pongal is a very famous festival. It is called farmer's festival or harvest festival. It is celebrated for 4 days in the mid of January every year. During this festival they make a special food called 'Pongal'. Yes! this food is named after the Pongal festival. It is mainly prepared with Raw Rice and Moong Dal. This food is a very tasty and a high calorie food. You can have this food for
In India, Pongal is a very famous festival. It is called farmer's festival or harvest festival. It is celebrated for 4 days in the mid of January every year. During this festival they make a special food called 'Pongal'. Yes! this food is named after the Pongal festival. It is mainly prepared with Raw Rice and Moong Dal. This food is a very tasty and a high calorie food. You can have this food for
One convenient reason why blogging makes it worthwhile for me is because I can refer to my own recipes online anytime for years to come. I know it sounds silly, but it is true.
A few days ago while contemplating what to make for dinner; it occurred to me that it had been a while since [...]
SOUTH INDIANS’ FESTIVALPongal is an important festival of south India. In the north, it is known as Sankranti. Pongal is usually celebrated in January for three successive days to commemorate the harvest festival. The festivities are known as Bhogi Pongal, Surya Pongal and Mattu Pongal on successive days. Pongal is a traditional festival of variegated colors, with ceremonies devoted to different
Bhogi Pongal Pot with rice flour, turmeric and kumkum
Wish you all a very happy Bhogi !
For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blospot.com
Last Tuesday was the day of Sankranti. A festival that is widely celebrated in India, but in different ways and by different names.Many across the country fly colorful kites on this day to celebrate this festival. Sankranti is associated with the end of the harvesting season, so to get a real feel of this festival you need to venture out of the cities and into the villages and small towns. Note: Picture of reels of kites and kite-strings by Indian. In Mysore, I remember my local friends distributing a sweet-dish, yellu - a mix made with sesame seeds, coconuts, sugar blocks. A common custom found across Karnataka is the exchange of sugarcane pieces and yellu with one's neighbors, friends and relatives. You can see cows and and bullocks gaily decorated during this day. They are fed Pongal -
Ingredients Raw Rice 1 cupMoong dal 1/4 cupPowdered Jaggery 1 and 1/4 cupCardamom powdered 4Cashewnut 10Raisins8Ghee 10 teaspoon Method Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side. Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle). Add jaggery in half cup of water and keep in sim till it dissolves completely.Filter the jaggery.Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame. Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.
Ingredients:Raw Rice 1 CupMoong dhal 1/2 CupWater 3 cupCashew nut 10Curry leaves littleWhole pepper 1 TablespoonJeera (Cummin) seeds 1/2 TablespoonGinger 1 inchGhee 3 TablespoonDry Red Chili 4Method:Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.Add the remaining ghee to the pressure cooker.Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.Add finely chopped ginger and cashew nut and fry for a while.Add the fried moong dal and raw rice and fry for few second.Add salt and water close the pressure cooker and leave for 4 whistle.When pressure is released open the cooker and mix well.Serve hot with coconut chutney and sambar.Goes well with Medu Vada.
Simbu’s forthcoming project Kaalai is almost nearing its completion. The shooting started last month and the actor’s co-operation has helped the director a lot to complete the project much before its schedule. The movie produced by NIC Arts Chakravarthy and directed by Tharun Gopi, the director of blockbuster Thimiru.
Recently Simbu said that the crew of Kaalai would fly off to Russia soon to shoot a couple of songs in the Siberian locations. Apart from the present hotties Nila and Vedika, the yesteryear beauties like Seema and Sangeetha of Uyir fame are also in the film. In every film, Simbu introduces new actresses. He was the one who brought Mandira Bedi and Yana Gupta to the Tamil screen. Now in ‘Kaalai,’ he introduces Suchitra. You will be able to identify this lady if referred to Radio Mirchi Suchitra. She can no more be called that since she has quit working as an RJ.
She is now working for a private TV channel and is concentrating on cinema. She is dancing for a son
Sorry guys, havent posted anything for a week since i wasnt feeling well. Anyway back to blogging with my Hot Pongal!! When it comes to finding alternative food as sumptous and filling as rice and...
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On Monday evening at a function by the Kerala Government to honour renowned cameraman Mankada Ravi Varma, Kamalhassan said that his Dasavatharam will make it for Pongal 2008.
Kerala Governments highest honour JC Daniel Award for lifetime contribution and growth of Malayalam Cinema was given to 81-year old legendary cameraman (of all Adoor Gopalakrishnan films) Mankada Ravi Varma now confined to his Kodambakkam residence, by Kerala’s Culture Minister M.A Baby in the presence of Kamal Hassan, one of the biggest supporters and well wisher of Malayalam cinema.
Speaking to the Kerala media on the sidelines Kamal said: “ The shoot of Dasavatharam is almost over except for some patchwork. The post production work is going on in full swing, and I’m sure the film should be ready for Pongal 2008 release.”
Since my visit to Tirumala, I was thinking more of the different prasadams offered in temples and I was remembering the time we had pongal there. It tasted so ultimate. But then of course, in all temples the taste of the prasadam is incomparable.This dish that I make at home is called simply Pongal, but in tamil its called Ven pongal and the same variety in Andhra, is called pulagam. Whatever it is called, this is one dish which is very simple yet tastes so good. For all its simplicity, getting that correct texture in the end is also very important. The ones we get in restaurant is so soft, yet doesn't stick to the fingers, there is no need to even chew, it just slides down the moment we take a mouthful. Ven pongal is termed great based on this factor on how smooth it goes in. Dad simply likes this so much but always used to complain that it sticks to the fingers.But mine normally is non sticky, so am I the one who gets to prepare this. The extra spices that I add makes it definitely
Review: Pokkiri - Vijay's Pongal special - Fans Only Raided now!Quality Score: 4.5/10Masala Value: 8.5/10As a cinema connoisseur/critic, first let me tell you why the movie was so hyped and is big. Vijay wrestled to buy the re-make rights following one of his biggest flops and now returns this Pongal after the longest sabbatical of his career. Prabhu Deva after establishing himself in Telugu cinema wields the megaphone for the first time in Tamil.Tamil (Vijay) a.k.a Pokkiri is a powerful henchman who will work for anyone who pays him well. Over time, he builds a reputation for himself amongst the city's different terror groups and they begin to fear him. This entire terror network is run by the international don Ali Bhai (Prakash Raj). How Tamil comes face-to-face with Ali Bhai and manages to clean up the terror mess forms the basic story. In this backdrop, Tamil comes across a happy-go-lucky yoga instructor in Sruthi (Asin). They do eventually fall in love, but refrain from gett
INGREDIENTS:1 Cup Moong Dal- soaked in warm water for 1 hour2 Cup Long Grain Rice4 Green chillies slit into halves8 Pepper Corns- crushed lightly1 t.sp turmeric powder1 inch- Ginger8 to 10 Curry Leaves2 Tb.Sp of Jeera seeds1 t.sp.Mustard Seeds2 Tb.Sp. of GheeCoriander Leaves for garnishingLemon juiceMETHOD:Heat ghee in a pan and roast the moong dal nicly untill it turns into light brown in colour.To this add rice and roast rice as well for 2 minsnow add 8 cups of water and 3 green chillies, ginger , turmeric powder,salt and cook uncovered untill the water fully evaporatesNow take some oil/ghee and season it with mustart seeds+ jeera seeds+ curry leaves+ 1 green chilli+ pepper corns until the mustart seeds start sputteringAdd it in to the rice mix well and garnish with corriander leaves and lemon juice.Serve steaming hot.
