Pongal

Indian Festivals — By NikhilBhide on May 11, 2009 at 20:04

Pongal is a harvest festival celebrated mainly in Tamil Nadu. It is a

three-day festival. The first day, known as Bhogi Pongal , is confined

to domestic festivities. On the second day, Surya Pongal, cooked rice

is offered to the sun. Greetings on this day normally follow the pattern

of a question and an answer: “Did the milk boil”? “Yes , it boiled”,

referring to the rice cooked in milk which is offered to the sun. On the

third day, Mattu Pongal cattle are washed, their horns painted and

decorated, and they are fed the rice offered to the sun. Festivities

involve bull fights and the snatching of money bags tied between the

horns of ferocious bulls.

Chicken

- One& half kgs

Basmati Rice

- One and half kgs

Oil

- 600 gms

Ginger Garlic Paste

- 300 gms

Chilli Powder

- 50 gms

Green Chillies

- 15 pieces (medium sized)

Tomato

- 500 gms (Ripe Nattu Thakkali)

Mint

- 1 small bunch

Coriander

- 2 small bunches

Cloves

- 8 pieces

Cinnamon

- 1 medium sized stick

Cardamon

- 5 pieces

Onion

- 250 gms

Lemon

- 2 nos.

Curd

- 1 ltr.

Salt

Preparation

Cut onion lengthwise. Divide into halves.

Cut tomato into 4 pieces.

Extract lemon juice and keep aside.

Strip pudina leaves. Wash, cut and keep aside.

Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander

stems.

Wash chicken, drain water completely and keep aside.

Method:

1.

Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated

well.

2.

Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds

and as it splits add half the quantity of onions. Add full quantity of ginger, garlic

paste.

3.

Simmer and allow the onions, ginger and garlic paste to cook. This should take

less than 10 minutes.

4.

Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining

onions pieces.

5.

Close the vessel with an aluminum lid. Continue to cook in low flame. Using a

ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.

6.

Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina,

lemon juice and curd.

7.

Stir well, close the lid and allow the contents to cook well. Continue to cook on

low flame.

8.

Occasionally stir the contents slowly. After about 20 minutes you may notice the

oil separate.

9.

Wash the basmati rice and let it remain soaked in water for not more than 10

minutes.

•

Chicken Biryani

Chicken

- One& half kgs

Basmati Rice

- One and half kgs

Oil

- 600 gms

Ginger Garlic Paste

- 300 gms

Chilli Powder

- 50 gms

Green Chillies

- 15 pieces (medium sized)

Tomato

- 500 gms (Ripe Nattu Thakkali)

Mint

- 1 small bunch

Coriander

- 2 small bunches

Cloves

- 8 pieces

Cinnamon

- 1 medium sized stick

Cardamon

- 5 pieces

Onion

- 250 gms

Lemon

- 2 nos.

Curd

- 1 ltr.

Salt

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