Monday, January 16, 2012

Pongal Recipes

Wish you all a very Happy Pongal.
Hope you all had a great Pongal celebration.
Pongal is a four-days-long harvest festival celebrated in Tamil Nadu. Pongal and one of the most important popular Hindu festivals of the year. This four-day festival of thanksgiving to nature takes its name from the Tamil word meaning "to boil" and is held in the month of Thai (January-February) during the season when rice and other cereals, sugar-cane, and turmeric are harvested. The first day is celebrated as Bhogi festival in honour of Lord Indra, on the second day of Pongal, the puja or act of ceremonial worship is performed when rice is boiled in milk outdoors in an earthenware pot and is then symbolically offered to the sun-god along with other oblations.The third day is known as Mattu Pongal, the day of Pongal for cows and the Fourth day are known as Knau or Kannum Pongal day. To know more click here.

In our family we celebrates this pongal festival in very grand manner, many of my relatives will gather at our place and  the place will be filled with happiness. My grand mom use to cook this paal pongal , charakkara pongal and pongal pulusu in clay pots which is a traditional way and being in singapore i wouldn't be able to cook tradtionally, however i use the same recipe to make this pongal.

Chakkara Pongal


Raw Rice – 1cup
Grated Jaggery – 1cup
Milk – 6cup
Water – 1cup
Cardamom powder a pinch
Cashews few
Raisins few
Ghee – 3 tbsp


  • Wash and soak rice for 30 minutes.
  • Heat ghee in a pan and fry the cashews and raisins and keep aside.
  • In a heavy bottom vessel add milk and water and allow to over flowing few drops.
  • Now add the soaked rice and stir occasionally to avoid sticking at the bottom of the vessel.
  • Cook the rice till it gets cooked and mushy.
  • After the rice get cooked well add the grated jaggery, cardamom powder and mix well till the jaggery get dissolved and thicken.
  • Finally garnish with fried cashews and raisins.
Simply delightful Chakkara pongal is ready to serve!!

Paal Pongal


Raw rice – 1cup
Milk – 6 cup
Water – 1cup
Salt - 1/4 tsp
Ghee – 1tbsp


  • Heat ghee in a pan and fry the cashews and raisins and keep aside.
  • In a heavy bottom vessel add milk and water and allow to over flowing few drops.
  • Now add the soaked rice and stir occasionally to avoid sticking at the bottom of the vessel.
  • Cook the rice till it gets cooked and mushy.
  • Once the rice gets cooked well, add salt and mix to combine well.
  • Finally add ghee and serve hot.
Enjoy the creamy Paal pongal with Pongal Pulusu!!

Pongal Pulusu/ Kuzhambu

It is one of the best side dish especially for paal pongal, with various vegetables and lentils which is equally tastes good with all its tangy, sweetness and spicy.One of the best part in this sambar is prepared without adding any toor dhal and the tastes excellent and no comprise at all.


Vegetables chopped – 1cup (I used Pumpkin, sweet potato, broad beans)
Lentils – 1/2 cup (raw peanuts, channa and field beans)
Tomato – 1small
Green chillies – 2
Tamarind pulp –21tbsp
Jaggery – 1tbsp
Sambar powder – 2tsp
Turmeric powder – 1/4tsp
Hing - 1/4tsp
Salt to taste
Rice flour – 2tbsp
Curry leaves
Coriander leaves


  • Wash and soak the lentils for minimum 4 hours and pressure cook for 3 whistles.
  • Now open the lid and add the chopped vegetables, tomato, silted green chillies, sambar powder, salt, turmeric powder and water just to immerse and leave for another 2 whistles.
  • To this cooked veg and lentil add tamarind pulp, jaggery and rice flour mixing with ¼ cup of water without any lumps to thicken the sambar.
  • Allow it to boil for few minutes. Finally season with mustard seeds, curry leaves and garnish with coriander leaves.
Serve with Paal Pongal.

Thursday, January 12, 2012

Happy Blogger Award!!

It is a first award for the year 2012.This award has been shared by sangeetha of spicy treats, Roshini of Arusuvai Kurippu and Faseela of Good food ends with Good talk, they has got a neat space with lots of interesting and yummy dishes and very informative too. Please visit their blogs and have fun. I would like to thank them for sharing this happy blogger award and it really encourage me lot and do more.

I would like to pass this award to some of my fellow bloggers:

Chitra of Ratatouille
Suja of Kitchen Corner
Hari chandha of Indian cuisine
Uma of My Kitchen Experiments
Kalpana sareesh of Life with spices
Radha of Liberal dose of Masala
Kaveri of Palakkad chamayal
Sravani of Srav's Culinary Concepts
Jeyashrisuresh of Jeyashriskitchen
Krithi of krithiskitchen

Please accept this award and share it with your blogger buddies. Thank You !!

Sunday, January 8, 2012

Vazhakkai Fry

vazhakkai was always a favorite vegetable for me. In my earlier post I have posted vazhakkai podimas. This fry is similar hit at my home and we all enjoy having this fry with sambar rice and dhal, it tasted yummy.


Vazhakkai / Raw Banana – 1
Chilli powder – 1tsp
Coriander powder – ½tsp
Gram masala powder – 1/4tsp
Turmeric powder - a pinch
Curry leaves few
Mustard seeds few
Salt to taste

To Grind:

Fennel seed – 1tsp
Grated coconut – 1tbsp


  • Grind coconut and fennel seeds into coarse paste.
  • Wash and peel the raw banana and slice them vertically ¼” thick slices.
  • Put the chopped slices into water by adding little salt and leave for 10 min and drain the water completely.
  • In a bowl add raw banana then wet paste, turmeric powder, chilli powder, coriander powder and salt except gram masala powder and mix gently to combine well and marinate for 15 to 30 minutes.
  • In pan heat oil add mustard seeds once splutters add curry leaves sauté them well and add the marinated raw banana slices fry well until it becomes soft and done.
  • Cover with a lid and cook in low flame without adding water. Add few drops of oil now and then, and stir constantly to avoid stick on the bottom of the pan.

  • Once it gets cooked and roasted sprinkle gram masala powder and fry for couple of minutes.
Switch off and serve hot with Rice.


  • Even you can deep fry the marinated raw banana slices too.
  • Take care while adding salt to raw banana slices.

Sunday, January 1, 2012

Tutti- Frutti Cake

Wish you all my friends and readers a very happy and prosperous new year!!
I start this New Year 2012 by posting my first baking recipe. Yes it’s something special and close to my heart. My long time baking dream comes true on this year, my hubby surprised me by presenting oven for this new year and I am was very happy and excited to share this recipe with you all. I took this recipe from here
, ofcourse with little bit measurement changes. It’s very easy and beginners recipe too. Long time back I goggled and noted this cake recipe, it comes out so perfect and soft without any flaw on my first attempt itself. I am dedicating this Tutti- frutti cake to my dear hubby. He really enjoyed and just loved it. I will try post many baking recipes in near future....

Maida – 1 and 1/2cup
Granulated sugar – 1 cup
Tutti – Frutti – 1/2cup
Butter – 2 tbsp
Milk – 1/2 cup
Egg – 2
Baking Powder – 1 and 1/2tsp
Baking soda – 1/2 tsp
Vanilla essence – 2 tsp
Chopped Nuts – 2tsp (for garnishing)

  • Sieve flour, baking powder and baking soda together for thrice and keep aside.
  • Sprinkle some flour over the tutti fruit and coat well and set aside.

  • In a bowl mix butter and sugar together and beat well till fluffy. Now add 1 egg at a time and beat well and add next egg and again beat well. Then add vanilla essence and milk and mix well.
  • Add Maida mixture and mix gently to combine all.
  • Finally add tutti – frutti and mix well gently.

  • Pour the batter to the baking tray and make even on all sides and sprinkle some chopped nuts on top.
  • Preheat the oven to 180 degree c and bake for 35 to 40 min or until the tooth pick comes out clean.

  • Allow to cool down and enjoy...
Soft and Yummy cake is ready!!


  • Timing may vary from each one, so check after 40 min and then set time again.
  • You could substitute normal sugar with granulated sugar.
  • You can also add chopped nuts with tutti -frutti.