Hola, guys and girls!
Warm wishes from our family to you for Pongal, Lohri, Makar Sankranti and Magh Bihu! I hope all of you are enjoying the festivities in your part of the world.
Today, I’m sharing with you all the recipe for Classic Sakkarai Pongal or sweet pongal made the traditional way. Made with rice and moong daal, jaggery, loads of dry fruits and ghee, this sweet pongal surely is a lovely treat for kids and adults alike. We make the Sakkarai Pongal in a pressure cooker, and not in a pan as is done traditionally, which ensures that it gets done in a jiffy and is still every bit just as delicious!
Check out our family recipe, just in on my photo blog!
Winter has, really and truly, set into Bangalore now. It is quite chilly throughout the day, especially so in the nights. With the cold comes body aches, sore throats, cough and cold, and a general lethargy. 🙂 The recipe I am about to share with you today – Thippili Rasam or Long Pepper Rasam – is something that will help you combat all these ills of the winter season.
Read all about the medicinal value of long pepper and get the recipe for this delicious rasam on my blog!
Hola guys! How has the end of the year been treating you? I hope you have been having fun this holiday season!
This year, I’m using Paperless Post, a USA-based website, to send out my holiday greetings. Paperless Post believes in making online communication so much fun that you don’t miss hand-written greeting cards, flyers, invitations and other notes. They have some really lovely designs by established artists, beautiful options to choose from for various types of communication needs. You can customise the design you opt for, for your cards, as well as the envelope front and backing and the message. I’ve been enjoying creating customised cards for my friends and family, and plan to use Paperless Posts for upcoming events as well. Do check out the website, folks!
Moving on to food now, all of us at home love gongura – aka pulichakeerai, sorrel, roselle, kenaf or aambadi – the greens with a sour taste to them. Sadly, though, they are one of the least used greens in our household. We use them only occasionally to make Gongura Thokku, a spicy Andhra Pradesh-style pickle. Considering that these leaves are very rich in iron, folic acid, antioxidants and various vitamins, I wanted to use more of them in our daily diets. So, a Gongura Pulihora or sorrel-flavoured rice was made recently, which turned out to be much loved.
Today, I’m sharing the recipe for this delicious Gongura Pulihora, for you all to check out and try.