Venn Pongal

Ingredients:

• Raw rice/Pachai arisi - 1/2 cup


• Moong dal - 1/2 cup


• Ginger - crushed 1/2 tsp


• Green chillies - Split length wise - 5


• Pepper corns - 1 tsp


• Cumin seeds - 1 tsp


• Cashews nuts - 3 tsp


• Ghee - 5 tsp
  

Preparation Method:

• 1. Dry roast moongdal and rice and keep it aside


• 2. In the cooker, add ghee, once it is hot add Ginger,pepper corns,cumin,green chilles cashews nuts, saute for few min


• 3. Now add 3 cups of water, add required amount of salt


• 4. Mix well, now add the rice and moongdal to it. check for salt


• 5. Pressure cook for 5 whistles.
  
  Venn pongal is ready for pooja

Sakkari Pongal

Ingredients:

• Raw rice/Pachai arisi - 1 cup


• Moong dal - 5 tsp


• Ghee - 5 tsp


• Dry fruits/nuts mixed - 5 tsp


• Grated coconut - 4 tsp


• Milk - 1 cup


• Cardamom - 4 powdered


• Madai Vellam/Jaggery - 1 cup [powdered]

Preparation Method:

1. Dry roast moong dal just for 2 min and keep it aside.
2. Wash the rice and keep it aside.
3.Boil 1 cup of water with 31/2 cups of water.
4.when it reaches boiling point, add the rice and moon dal.
5.Rice and moong dal should be very well cooked, should reach semi solid consistency.
6. In the mean time, boil 3/4 cup of water, add the powdered jaggery and make a thin jaggery liquid, when the mixture is dissolved, filter it
7.Add it to the cooked rice, keep the flame in sim and mix well every thing8.Add the grated coconut to the mixture.
8. In a separate pan, heat the ghee - add the all the dry fruits and nuts, and cardomom powder once they turn golden brown add to the rice mixture

Sakkarai pongal is ready for Pooja.

Thai Pongal Recipes and Celebration details

Happy Pongal - To one and all

Four days of Festive fun – Pongal – One of most important south Indian festival

• Boogi Pongal


• Thai Pongal – Main day of the Festival


• Mattu Pongal


• Kannum Pongal

Boongi Pongal is celebrated on 13th Jan this year – 2009

This festival is celebrated to honor – Lord Indra – For providing rain for the harvesting of crops
This day people rise early in the morning, Take oil bath, Create a huge fire outside their home and burn all the waste materials and clothes at home. They burst crackers
Just to signify that all the old and evil deeds for the past year are burnt and washed away by the holy fire and this year will start with new deeds.

Thai Pongal

Day of Thai Pongal is celebrated on 14th Jan this year – 2009

Nalla Neeram for performing pooja – Morning – 9:30 – 10:30

Pongal is celebrated to honor the SUN God for providing us all the required light and nutrients for the growth of crops
We prepare lot of dishes as offering to the SUN god. The dishes prepared is offered in a huge banana leaf.

We offer Sugarcane, new clothes, coconut, betel leaves.

I have listed them below:

• Chakkarai Pongal


• Venn Pongal


• Kaikari Kottu


• Vadai


• Payasam

Mattu Pongal:

This is the festival to honor the cattle's hard work for plowing the fields.
Today the farmers used to Clean the cattle, dress them up with flowers, bells and garlands
Paint their horns, offer them with lot of food material.

Kannum Pongal :

This day people visit their friends and relatives, dine and feast with their beloved
Share the good events and harvest happened that whole year. Enjoy the last day of the festival with heavy feast and visit some favorite spots. Kind of relaxation to the farmers by meeting their beloved ones.

Flavoured Fried rice

Ingredients:

• cooked white Rice - 1 cup


• Onion - 2 Very finely chopped - Length wise


• Garlic - 4 pods crushed


• Beans - 1/2 cup - chopped


• Capsicum - 1 chopped


• Mushroom - 1/4 cup - chopped


• Green chillies - required Finely chopped


• Sliced olives - required


• Soya sosSalt


• Ajinamotto - pinch


• spring onion - 1 bunch - finely chopped


• Oil for sauting


• Red chilli crushed - 1/2 tsp


• Pepper powder - 1 tsp


• Chilli paste - 1 tsp


• Tomoto sos - 1 tsp


• Ghee - 2tsp

Preparation method:

• 1. Heat ghee in the pan,add crushed garlic - saute it for a while


• 2. Now add the chopped onion saute it till they are brown


• 3. Add the beans and capsicum to the mixture - saute till half cooked


• 4. Now add mushroom,olives and spring onion


• 5. Add pepper,ajinamotto,crushed red chilli saute them


• 6. Add all the sos to the mixture


• 7. Salt to the mixture - Once they are cooked


• 8. Add the white rice, mix well with the paste


• 9. Hot and Spicy fried rice is ready to serve

You can serve this is Cauliflower Manchurian.

Ghee Roast

Ingredients:

• Idli rice - 3 cups


• Urad dal - 3/4 cup


• Fenugreek seeds - 11/2 spoon

Preparation Method:

• Soak idli rice for 8 hoursSoak urad dal and fenugreek seeds together for 8 hours.


• Grind the rice to a little coarse pasteGrind urad dal to a fine pastemix them together with required salt.


• Allow it to stay outside for fermentation over night.


• Morning you can make gripsy ghee roast with this dough.


• Heat the Dosa tava, grease it with 1 tsp of oil and spread the batter.


• Let it get half cooked, keep the flame medium high.


• Add 1 tsp of oil and 1/2 tsp of ghee on the dosa.


• 
  
  
  
  
  Turn the other side once they are done cripsy.
  Serve it with tomato chutney,sambhar.

Spongy Idlis

Ingredients:

• Idli rice - 3 cups


• Urad dal - 1 cup


• Fenugreek seeds - 11/2 spoon

Preparation Method

• Soak idli rice for 8 hours


• Soak urad dal and fenugreek seeds together for 8 hours
  Grind them separtely to a fine paste, mix them together with required salt


• Allow it to stay outside for fermentation over night





• Morning you can make idli with this dough


• Heat the water in the idli pan


• Grease the idli paste with oil, add 1 scoop of dough and steam it for around 15 min


• Once they are cooked


• Remove it from steam, take the idli's out of the plate after cooling for 1 min


• Serve hot with sambhar and chutney

Puffed Puris

Ingredients:

• Wheat flour - 1 cup




• Rava - 1 tsp




• Water - required




• Oil - for frying




• Salt - required

Preparation Method:

• Kneed the above mentioned ingredients together to a tough dough




• Make small lemon size balls,roll it




• And deep fry in hot oil




• For the puris to puff up, when you fry then immerse them in the oil once.




• They will puff up well

Serve hot with tomato curry or Potato masala