Thai Pongal
Tamils refer to Pongal as "Tamizhar Thirunal" (meaning "the festival of Tamils").

Pongal is a harvest festival celebrated by Tamils across the world. Pongal in Tamil means "boiling over or spill over." The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family.


Traditionally celebrated at harvest time, it is a celebration of the prosperity associated with the harvest by thanking the rain, sun and the farm animals that have helped in the harvest.In villages, new clothes are worn and people owning cows find this festival important. This festival is at least 1000 years old although some believe that the festival is more than 2000 years old. The saying "Thai Pirandhal Vazhi Pirakkum" (தை பிறந்தால் வழி பிறக்கும்) meaning "the birth of the month of Thai will pave the way for new opportunities" is often quoted regarding the Pongal festival Usually, the festival takes place January 12 — 15 (on the Gregorian calendar). The festival is celebrated four days from the last day of the Tamil month Maargazhi (December — January) to the third day of Thai (January — February). The first day, Bhogi, is celebrated by throwing away and destroying old clothes and materials, by setting them on fire, marking the end of the old Thai and the emergence of the new Thai.


The second day, Pongal, is the main day, falling on the first day of the Tamil month Thai (January 14 — 15). Also known as Sarkarai Pongal or Veetu Pongal, it is celebrated by boiling rice with fresh milk and jaggery in new pots, which are later topped with brown sugar, cashew nuts and raisins early in the morning and allowing it to boil over the vessel. This tradition gives Pongal its name.


The moment the rice boils over and bubbles out of the vessel, the tradition is to shout of "Ponggalo Ponggal!" and blowing the sangu (a conch), a custom practiced during the festival to announce it was going to be a year blessed with good tidings. For Tamils, it is considered a good sign to watch it boil over, since it means that good luck and prosperity is forthcoming. Then New boiled rice is offered to the Nature during sunrise, a gesture which symbolises thanks to the sun and nature for providing prosperity. It is later served to the people present in the house for the ceremony. People also prepare savories and sweets such as vadai, murrukku, payasam and visit each other and exchange greetings.


The third day, Maattu Pongal, is for offering thanks to cattle, as they help farmer in different ways for agriculture. On this day the cattle are decorated with paint, flowers and bells. They are allowed to roam free and fed sweet rice and sugar cane. Some people decorate the horns with gold or other metalic covers. In some places, Jallikattu, or taming the wild bull contest, is the main event of this day and this is mostly seen in the villages.


During the final day, Kaanum Pongal (the word kaanum means "to view") people visit their relatives, friends to enjoy the festive season, but in the cities this day is synonymous with people flocking to beaches and theme parks to have a day out with their familes. This day is a day to thank relatives and friends for their support in the harvest. Although it started as a farmers festival, today it has become a national festival for all Tamils irrespective of their origins, caste or even religion. It is as popular in urban areas as is in rural areas.
[source wikipedia]

Peas, Chow Chow Fry

This dish is prepared with peas , chow chow and grounded masala. An excellent side dish for roti, chapathi. Have a look at it's prep.....! here
Ingredients
serve 2 person

3/4 cup peas, Soak overnight
1/2 chow chow , cut into 1/2 inch cubes
1/2 Onion, finely chopped

Masala
4 , 1 inch coconut
2 garlic cloves
4 green chillies
2 Spoon olive oil

Seasoning
1/8 spn jeera/cumin seeds
4 curry leaves

Preparation
Boil peas and chow chow together in a pressure cooker for 2 whistle. Set aside. Grind the masala ingredients into fine paste adding little water to it. Set aside. Now heat 2 spoon oil in a pan. Add the seasoning ingredients to it, when it splutters add onions. Fry till they turn translucent then add the grounded masala to it. When oil separates add the boiled vegetables to it. Leave it to blend well with the grounded masala, fry till water is absorbed fully. Garnish with coriander and serve hot.

Murungai keerai Poriyal/Green Leaf Side Dish

This side dish is made using Murungai Keerai/Green Leaves from Drumstick tree. It's a very healthy dish rich in iron. It should be avoided eating at night. Now have a look at this tasty, healthy poriyal/side dish...!

Ingredients

Serves 3

3 cups Murungai Keerai/Green Leaf from Drumstick tree, cleaned, washed

6 Small Onions, finely chopped

2 garlic cloves, smashed with skin

3 red chillies

curry leaves

Seasoning

1/8 tbs mustard

1/8 urad dal

1/8 jeera/cumin seeds

3 tbs olive oil

Garnish

1/2 or little less ground nuts, dry roast, Grind very " coarsely "

Preparation

Heat oil in a pan. Then add seasoning ingredients to it. When it splutters add onion, garlic, red chillies, curry leaves to it. Fry till raw smell goes out next add keerai/green leaf ,salt and 1/4 cup water , now do not stir the greens ,cover and cook for 3 mints. Now open and stir. Cook for few more mints later add the course grounded ground nuts to it. Serve hot with any curry and rice.

Cauliflower Channa Korma

Ingredients

Serve 3 to 4

1 and a half cup Channa Dal, Soak overnight and cook for 2 whistle

2 cups Cauliflower, Add cauliflower to boiled water for 5 mint, set aside.

1/2 onion, finely chopped

1/2 tomatoes, finely chopped

1/2 tbs ginger garlic paste

curry leaves

4 tbs Olive oil

Masala

cinnamon, cloves, cardamom

Powder Masala

3/4 tbs red chilly powder

1/2 tbs coriander powder

1/8 turmeric powder

Masala to Grind

4 cashew nuts

1/4 tbs flannel/sombu

4 1-inch coconut

1/4 Poppy seed

Grind to a fine paste adding 1/4 cup water to it.

Method

Heat oil in a cooker/pan. Add masala's to it. Next add onion, tomatoes, curry leaves, ginger garlic paste to it. Fry till oil separates from it. Then add boiled Channa, cauliflower , powder masala, salt to it.

Fry till masala and veggies well incorporated. Then add 1 cup water to it. Leave it to boil for sometime then check for salt & spicy , cover and cook for 1 whistle.

Now transfer grounded masala to the pan. Leave it to boil for 2 mints. Garnish with coriander and serve with rice/roti/chapathi/puri/idli/dosa.

Crock Pot Chicken Dum Biryani

Crock Pot Chicken Dum Biryani

I bought Crock pot this thanksgiving .........so did some research about the cooking method , recipes , tips and things should be avoided esp while cooking in crock pot. Next is to search and cook ......something delicious, thank God I found this wonderful dum biryani recipe from my old collections. First time cooking in crock pot was interesting and I was very eager about the result. After 1 hr of my prep in crock pot ........yum yum the aroma filled the house so, had a hope that it should be Ok !!!!!!!

After 5 hrs .....Ho hooo I couldn't believe when I opened and tasted it, Success !!. Try this awesome tasting recipe in CROCK POT !!!

My Beautiful Crock Pot after 30 mints.

Ingredients and preparation *

Serve 2 to 3 person

Step 1.

Chicken - 2 lb, Cut them into small/medium size

Turmeric powder - 1/8 tbsp

salt as required

Ginger-garlic paste - 1 and a half tbsp

Curd -1 and a half spoon

Wash chicken for 3 change of water and add other ingredients given above. Leave it to set for 1 hr.

Step 2.

Onion -1 and 1/4 red onion, Straight cut
Olive oil -1/2 cup
Now heat oil in a pan/kadai. Deep fry the onions and set aside. Leave the oil to cool.

Step 3.

Red chilly powder -1 tbsp

Coriander powder -1 tbsp

Garam masala 1/4 tbsp

Green chillies -4, slit them

Mint -1/2 cup

Coriander leaves -1/2 cup

Oil -left over from step 2

Now add all the above ingredients to the chicken marinated before. Leave it to rest at least for 2 to 3hrs. Longer the time it sets increases the taste of the biryani.

Step 4.

Food colour -1/12 tbsp

Lime(medium) - 1 nos

Mix food color in lime juice. Set aside.

Step 5.

Basmathi rice -1 and a half cup

Sonamasoori rice -1 cup

Salt -1/2 spoon

Cardamom, Bay leaves, cinnamon stick, cloves

Boil 4 to 5 cup of water in a big pot. Add all other ingredients given above to it. When the rice is half cooked strain the water and set the rice aside.

Crock Pot, I've layered and set the cooker to cook.

Step 6. CROCK POT

NOTE: Before transferring the chicken to the crock pot I sauteed for 5 mints in pan. I read in the crock pot instruction booklet that milk, sour cream should be used only in the end of prep. In order to break down the curd I marinated, I sauteed for 5 mints not more than that.

Now transfer the chicken to the bottom, then sprinkle fried onions on it. Next spread half quantity rice on it, next spread onions and then with left over rice again. Make 5 to 6 holes and pour lime food color juice into it. cover with lid. Set the cooker to cook for 4 and a half to 5 hrs. Don't open the cooked often. Stir once for every 1and a half hr. After 5 hrs switch it off and fold rice and chicken with spatula without breaking the rice. Serve biryani with raita, boiled eggs.

NOTE: Actually to prevent steam I made dough (All purpose flour + water) and spread that on the space between lid and rim of the stoneware.

Vazhapoo / Banana flower / Banana blosom Vada

Vazhapoo Vada*

Vazhapoo/ Banana flower is very good for stomach. Lot of dishes can be made with this flower like vada, poriyal, kootu, usili. Try out this tasty and healthy dish.

Ingredients

serve 3 person

1 small vazhapoo

{clean and cut them into small pieces}

1/2 cup channa dal/BG dal

{soak for 2 hrs and grind into course paste}

3/4 onion, finely chopped

3 green chillies

4 curry leaves

salt, coriander leaves

oil to deep fry

Preparation

Boil 2 cups of water in a bowl. Add 1/8 turmeric powder , flower to it. Cook for 4 mints then strain water and set cooked flower aside.

Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded course paste to it and mix well. Take a small portion and roll into small balls. Make it flat and deep fry them in oil. Repeat the same for the rest of the mix. serve hot.

Mushroom Gravy

I am not a big fan of mushroom dishes but when I tried this thick gravy I found it tasty. This gravy is thick so it goes great when mixed with rice or as a side dish for roti/ chapathi. Taste it then..!

Ingredients

Serve 2 to 3

Mushroom, Wipe with clean towel then cut into 4 quarters measure 3 cups

2 medium onions, finely cut

1 tomatoes , finely cut

1/2 cup pudhina, roughly chopped

1/2 tbs finely chopped ginger

1/2 tbs finely chopped garlic

3/4 tbs Red chilly powder

3/4 spoon coriander powder

1/8 tbs turmeric powder

1/2 cup coriander leaves

Salt

For Seasoning

1/8 tbs mustard

1/8 tbs jeera

1/8 tbs sombu/flannel seeds

curry leaves

olive oil

Method

Heat oil in a pan. Add seasoning ingredients , when splutters add onion, pudhina, ginger, garlic to it. Fry well then add tomatoes and all other powder ingredients. Fry till they blend well and oil separates, next add mushrooms ,salt and stir well. Cover and cook for 5 minutes. Then taste it, garnish with coriander leaves and serve hot.