Date: 14th Jan 2010
First festival of 2010 and it has been all about cooking delicacies for Bhogi, Sankaranthi and Kanuvu. Tried my best to keep up with the tradition and made some of my favorite items! (wel...being here,in Toronto, i dnt think i can talk about skies filled with kites...so food sums up our festival!)
Since, chakkara pongal is the dish that most people do on this particular day...i made it too..(it was so yummy!! :) )
CHAKKARA PONGAL
Ingredients:
Rice 1 cup
Milk 2 cups
Jaggery 100 gms
Cardamom powder 2 tsp
Cashews
Badam
Raisins
Ghee 4 tbsp
Method:
Flame: Low
Time: 20-25 min
- Wash the rice and pour it into a pressure pan.
- Then add 2 cups of milk into the pressure pan and keep it on low flame.
- After 2 whistles, switch off the stove.
- In the mean time, make the jaggery into a fine powder.
- Take the lid off the pressure pan and add the jaggery powder. (Make sure the flame is low, else jaggery could break the milk)
- Mix well until the jaggery powder mixes completely.
- Add cardamom powder into the pressure pan and stir well.
- Now, pour the contents into a bowl.(Chakkara pongal is ready.)
- Keep a frying pan, and add some ghee in it.
- Once the ghee melts, add cashews and badam.
- Fry until they turn golder brown.
- Then add raisins.(These should be added last, as they take lesser time to fry.)
- Spread the contents from the frying pan into the chakkara pongal bowl.
And "chakkara pongal is ready!!!"
Note:
- You can add the any amount of milk after the rice cooks depending on the thickness you desire.
- You can add any amount of ghee while stirring the jaggery too.
- Dry fruits is completely your choice! (add all that u want, it only enhances!)
- Make sure u make a powder of the jaggery.(Tip: keep it in the microwave for 10 sec, and then make a powder, lessens your work.)
Happy cooking!
Wishing everyone a Happy and Joyous sankaranthi! :)
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