Saturday, January 14, 2012

Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Traditional Indian Festive Offering!
Indian Festive Season Special
Tamil Nadu/Andhra Cuisine
Sankranti/Pongal/Varalakshmi Vratham Special

Offering to God (Naivedyam)- Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Serves 2





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Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)

Traditional Indian Festive Offering!
Indian Vegetarian Festive Season Special
Tamil Nadu/Andhra Cuisine

Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)
Serves 4
Rice- ½ Cup
Milk- 1 Litre
Jaggery (Gud)- 1-½ Cups
Saffron (Kesar)- a Few Strands
Green Cardamom - 1 Tsp., Finely Powdered
Coconut Milk- ½ Cup
Pure Ghee- 1 Tbsp.
Raisins- 1 Tbsp.
Cashew nuts- 8-10

Rice should be Soaked for 30 Minutes to 1 Hour
Finely Chop the Cashew nuts & Keep Aside
Soak Kesar Strands in 1 Tbsp. of Warm Milk
Boil Milk in a Thick Bottomed Pot
Add the Rice and Keep Stirring
Check to see till the Rice is completely cooked & the Mixture becomes a little thicker
Remove the Mixture from the Heat
Slightly Mash with a Ladle
In a Sauce Pan, Add Jaggery & Stir on Low Heat
Stir Continuously till the Jaggery Melts
Add Saffron and Cardamom Powder and Mix Well
Remove from the Heat Again
Add Coconut Milk and Mix Well
Lastly, Heat Ghee in a Small Tempering (Tadka) Pan to fry the Raisins & Cashew nuts till Golden Colour, the Raisins Puff a little & Release Pleasant Aroma
Add to the Rice-Dal Mixture & Mix Well
Serve Hot!


This Festive Preparation is Tamil Nadu Iyengar (Vaishnavite) Community’s Special mostly served in Temple as Offering to the God (Naivedyam/Prasad)
A Thick Deep Bottomed Bronze Vessel (Vengalapanai) would be perfect to prepare this Dish
Rice-Dal Ratio should be 1:6 & Jaggery should be 1- ½ Times the Rice-Dal Mixture
Be Careful not to let the Milk Stick to the Bottom of the Pot as in this Dish the Burnt part of the Milk should be avoided

Addition of 2 Tbsp. Split Green Gram (Payattham Paruppu/Pesara Pappu) along with Rice gives a Pongal- like taste in this Recipe
Next Pressure Cook Rice, Payattham Paruppu, Milk, Water & Let it Cook till the Rice-Dal Mixture forms an overcooked Texture
Can add a Pinch of Camphor in this Recipe
Rest of the Recipe is the same as Pongal (Omitting the Coconut Milk), please visit the link below for the same:


English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

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Evergreen Sweet House @ New Delhi

Evergreen Sweet House @ Green Park New Delhi
have been around since 1960's

must try Starters/Chaat
Aloo Tikki with Chole
Chole Bhature
Dahi Bhalle

must try Main Course
Veg Thali
Mixed Veg Sabzi, Paneer, dry Pindi Chole, Salad, Puri/Roti/Naan, Rice, Sweet

Fruits, Sprouts,

Petha Paan- Sweet with Petha Outside & Rabdi Inside
Special Matka Kulfi- Has Dominant Flavours of Pista Saffron

Delhi-ites Taste Buds have changed over the years from the Traditional Sweets to ones prepared in Less Sugar, Oil & Ghee
Some of the Favourites are the Laddoos Prepared in Desi Ghee like the Motichur Laddoo, Panjiri & Besan Laddoo

Laddoo of Delhi is an Important part of all Major Ceremonies & Functions of the City
On Occasions like Diwali, we like to get Our Sweets Gift Wrapped mostly from Evergreen Sweet House!

Gujia during Holi is one of the Specialities

Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Friday, January 13, 2012

Syrian Cuisine

Syria is definitely for the People who have a 'World Tour' of Ancient Historical Places in their Itineraries & the Ancient City of Aleppo should be a Must Visit on that list!
Located in the Northern Part of Syria, a City like Aleppo is Fascinating not just because it is one of Oldest Cities in the World, but also because of its Varied History. The City’s Location was a Significant Destination for Traders on the Silk Road so as a Result Aleppo became one of the First Cosmopolitan Cities in the World Map
Must Visit the Most Famous Landmark of Syria 5000 Years The Citadel- Islamic Military Architecture Best Views of Old City

In the Present Day, as we enter into one of the Old Street markets of Aleppo, there is still the Old World Charm especially the Spice Market!
Aleppo is considered as ‘The Pearl of the Arab Kitchen’
Damascus is 300 Kilometres South of Aleppo, Modern Cosmopolitan, Fast Food Pattaya Mini Pizza which is a Tomato Sauce Red Pepper Base Pizza with No Cheese
Ready to Cook Packed Vegetables are available almost everywhere especially in the City’s Supermarkets!

Aleppo Region's 7 Spice Mixture called Baharat has equal quantities of Finely Powdered Black Peppercorns, Cinnamon, Cloves, Dry Ginger, Green Cardamon, Green Peppercorns & Nutmeg 
In Arabic, Baharat literally means a blend of select Spices & usually is bought Fresh to be used in most of the Syrian dishes like Salads, Meat, Vegetables & Rice!

Some Essential Ingredients in the Damascus Cuisine are:
1- Baharat or the Aleppo 7 Spice Mixture
2- Roasted Red Pepper Paste- Made with the Aleppo Special Red Peppers which are Simply Roasted, Peeled, Pureed, Fermented without Water. The Paste serves as a Spicy & Salty Common Base for many Dishes
3- Pomegranate Molasses is made with the Paradise of Fruits Pomegranate which is made into a Pomegranate Molasses, Dried, No Sugar Added
Sweet Sour Taste used in everything from Salads Meat Dishes
In the Local Plantation, Whacking Pomegranates produces the best Seeds
Sweet & Semi Sweet for Desserts, Sour best for Salad
Next Seeds are Squeezed for Juice by Pressing with Both Feet 
Cooking involves Simmering for 4 Hours

Damascus Shami Berries
Famous Fatiha made with Olive Oil Zaatar Pizza like Arab Bread also known as Manakish in Arab Countries
Sweets are made from Sheep’s Milk soaked overnight mixed with Semolina & Sugar Syrup spread & filled with Cream & rolled like Swiss Roll

Mezza is one of the Syrian food that may be called the Tapas of the Middle East
Mezza is a generous spread of small dishes, mostly eaten without cutlery, using flat Bread, Lettuce or Vine Leaves to scoop up Dips or to wrap portions of colourful Salads
Many new to the concept of Mezza mistake the generous amounts and endless array of dishes as the meal itself rather than a prelude to even more food! 
Amidst the social bustle and conversations of family and friends, it’s food to be tasted over an hour or two and reflects the culture of hospitality and generosity, where everything to do with food is presented on a large scale

Smokey Baba Ghanoush and Creamy Hummus, both well known in the West, are key elements of a traditional Mezza
Another favourite in Syria is Muhammara, a Spicy Red Bell Pepper & Walnut Dip made with Pomegranate Molasses

Popular Salads include Tabouleh (the famous Parsley and Burghul Salad often served with Baby Lettuce leaves to eat it with)

Fattoush that includes Toasted or Fried pieces of Bread with a crunchy mix of Fresh Cucumber, Radish, Tomato, Herbs; and Fateh, a Salad with Chickpeas, Yoghurt, Tahini and Garlic

Other finger foods are Golden baked Pastries filled with minced Meat and spices called Sambusic or Spinach and baked Lamb Pies called Sfeeha

Hot Pepper Dip (Muhammara) & Baba Ghanoush Aleppan Style:
Serves 2
Big Purple Striped Aubegine/Brinjal - 2
Red Pepper Paste
Pomegranate Molasses
Paprika- 1 Tsp.
Cumin Powder- 1 Tsp.
Olive Oil- 
Garlic Olive Oil-

Lemon Juice-
Sesame Paste-
Red Pepper-
Green Pepper-
Walnuts- a Handful, Roughly Chopped

Make Piercing in the Brinjal throughout to Assist in Steaming
Keep them to Grilll on Coals so that the Brinjal is Tender along with the Charred, Smokey Flavor
When Done, Keep Aside to Cool
Remove the Charred Skin & Chop into Bite Size Pieces
Put in a Large Mixing Bowl
Add Parsley, Red Pepper, Green Pepper,
Top it with Walnuts & Molasses
Meanwhile, the Red Pepper Paste is used as a Base with Pomegranate Molasses
Add Paprika, Cumin Powder, Olive Oil, Bread Crumbs
Add Garlic Olive Oil, Puree, Lemon Juice, Tahina Sesame Paste

Use a Non Sugary Bitter Bread Stick & Freshly Crumble the Bread into a Fine Powder

One of the Famous Breakfast Dishes of Syria
Broad Beans Stew (Ful bi Laban) ‘Ful’ is Arabic for Fava/ Broad Beans

Ful Mudamas:
a Vegetarian Warm Broad Bean Salad Dish Served as a Breakfast or a Nice Supper
with Pulses being a Cheap Alternative to Meat
Traditionally Prepared with Tahina, Cumin, Garlic, Chilli, Olive Oil, Lemon Juice &
Served with a Variety of Warm FlatBread, Carrot & Slices & Some Pickles  
Fresh Pomegranate Juice is Less Acidic so can be used instead of Lemon Juice to top the Dish

French Desserts like Bava Aron Eclair Shokola Opera Ganace, Bechamel, Sauce Blanche, Souffle, Quiche & a fusion of Croissant with Cheese are popular as well

Stuffed Courgettes with Rice:
Fill the Courgettes with stuffing
Put the Courgettes open mouth up in the Tomato Gravy, Cover & Cook till the Knife comes out clean

Burghul (a type of cracked wheat)
Other popular dishes are based on Mediterranean vegetables such as zucchini and eggplant hollowed out and stuffed with meat and rice

The Syrian palate prizes the salty, tangy and sour flavours. Apart from the generous use of salt in cooking, cheeses like labneh, shankleesh and jibne baida satisfy some of the salty cravings. Lemon juice is common in all Mediterranean cooking but other key ingredients include Sumac (a deep red spice that adds a lemony taste to salads) & the slightly tangy fresh herb Baqli/Purslane (in English)

One of the distinctive ingredients found in Syria is Freekeh (young wheat that has been harvested and roasted to add a smoky flavour) It has a chewy texture like brown rice and is delicious served with meat or poultry
Syria also boasts truffles which are found in the desert and have a wonderful earthy flavour and aroma, though nowhere near as strong as those found in France.

Many Syrian expatriates miss the variety of food available on the streets of Damascus especially the sweets, filled with nuts, clotted cream called Ashta, sugar syrup and hints of rosewater and orange blossom water
Damascus Rose which features baked filo pastry and filled with ashta, then drizzled with syrup and crushed nuts, is just one of the sweet delights

Restaurant Style Food in Damascus
The Meal starts with a range of Mezze Dishes
Salad with Cheese from the Mountains that takes about 45 days to prepare
Beetroot Dish is from Damascus as old as 2000 years, is pureed mixed with Tahina Yoghurt
Raw Meat Fresh Cumin Chilli Mint Onion Pepper

Many varieties of Kibbeh
Ground Meat & Burgul filling

Classic Middle Eastern Dessert Harissa:
Dry Roast Semolina till golden add baking powder & toss to keep it from burning
Make Sweet Syrup with Water Sugar Lemon Juice Vanilla
Mix the Semolina with Syrup & Mix Well
Add Ghee now
Layer the Mixture in a Tray with butter paper
Let it chill in Fridge for 30 Minutes
Invert it cut in pieces & Garnish with Pistachios

Bakdash Ice Cream Parlour :
People from Jordan & other Arab Countries also come to enjoy the Local Ice Cream here
One must try the Favourite Flavour ‘Circle of Wonder’

Kibbeh bil Sanieh:
For Filling:
Onions Mince Meat
Heat Butter 1 Tbsp. Pine Nuts mixture added to the Filling & it is set aside to cool

For Kibbeh Mix:
Fine Bulgur Wheat soaked overnight & Drained
Add Salt, Baharat Spice Mix Onion Grated

Lean Minced Meat Lamb/Beef Cracked Black Pepper
Mash with hands into a smooth dough
layer of bulgur dough on a wide Baking Pan
add the Filling & Cover with Bulgur Dough smoothed as Top Cover
Drizzle Olive Oil cooks in Moderate oven for 25 Minutes
Serve with Yoghurt!

Sweets especially from Damasucs are made in huge batches & skills passed down through Generations like Ashta (Clotted Cream), Lady's Arms (Znoud al Slit made with Fried Filo with Ashta Filling), famous Damascus Rose (layer of Filo Pastry sandwich with Ashta Filling), Karabij Halab (Biscuit layer at bottom with layer of thick Marsh mellow Cream Topping Pistachio topping), World Famous Baklava!!

Layer Filo Pastry in a Baking Tin
Fill with the stuffing of Mixed Nuts ()
cut into Diamond shaped pieces carefully so that the top layer doesn't come off
Bake at 175-180 Degrees C for about 55 Minutes

Boil Sugar, Water, Lemon Juice, Orange Blossom & Rose Water
Pour the Hot Syrup over the Warm Baklava
Let it cool & then cut into Diamond shaped pieces

Deep Fried Green Chilli Dipped in Gram Flour Stuffing (Mirchi Pakoda/Mirapakaya Bajji)

Indian Vegetarian Snacks Special
Andhra Cuisine
Deep Fried Green Chilli Dipped in Gram Flour Stuffing (Mirchi Pakoda/Mirapakaya Bajji)
Serves 2

Sweet Banana Green Chillies- 8 No’s
ChickPea/Gram Flour (Besan)- 1- ½ Cups

Carom Seeds (Ajwain)-
Onion Seeds (Kalonji)-
Salt- To Taste
Red Chilli Powder-
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Wash, Towel Dry, Slit & De-Seed the Banana Green Chillies
In a Bowl, Mix Besan, Ajwain, Kalonji, Salt, Red Chilli Powder with Water to form a Thick Pancake style Batter
Dip Each Chilly Piece in the Batter Fully till the Chilli is entirely coated
Gently Slide in the Oil from a Side of the Pan
Fry till Golden Brown on both sides
Drain in a Plate with Absorbent Paper 

Serve Hot with Tomato Ketchup!

There are other varieties of Chillies available which can be used for this Recipe also

There are other methods & stuffing which can be used to make the Mirchi ka Pakoda like Boiled & mashed Potato etc.

Feel free to share your views & do let us know how this one turned out :)

Thursday, January 12, 2012

Cabbage with Split Bengal Gram (Cabbage Chana Dal/Senaga Pappu)

Indian Vegetarian Main Course Special
Andhra Cuisine 
Cabbage with Split Bengal Gram (Cabbage Chana Dal/Senaga Pappu)
Serves 2

Cabbage (Band Gobi)- 3 Cups
Split Bengal Gram (Chana Dal)- 2 Tbsp.
Turmeric Powder (Haldi)- 1 Tsp.
Salt-To Taste

For Tempering (Tadka/Popu):
Urad Dal- 1/2 Tsp.
Cumin Seeds (Jeera)- 1/4 Tsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Dried Red Chillies- 3-4, Broken
Asafoetida (Hing)- a Pinch
Fresh Curry Leaves- 5-6

Shred, Wash, Drain & Keep the Cabbage aside
Wash & Soak Chana Dal for about 2 Hours
ParBoil the Cabbage with Little Salt Covered on Low Flame in a Wide Non Stick Pan
ParBoil the Chana Dal with Little Salt in a Pressure Cooker till Tender
Keep the Cabbage Aside to Cool
Drain the Water from the Cabbage (Preferably with Hands)
In a Non Stick Pan, Add the Tempering Items in the Same Order as Mentioned & Saute till the Lentils Change Color on Low Flame
Add Drained Cabbage, ParBoiled Chana Dal, Turmeric Powder, Salt & Cook on Low Flame Covered for 3 Minutes
Turn the Flame to Medium & Keep Sauteing till the Consistency of the Vegetable & Dal is Dry

Served with Andhra Meal of Steamed Rice, Andhra Style Lentils (Pappu), Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

There is no need add Oil/Water in the Cabbage while ParBoiling
To Avoid the Raw Smell of Cabbage, can Add Ginger

As per my Grandmother’s Recipe, the Chana Dal should be just Parboiled (Just Half Cooked)
Take extra care with the Chana Dal as it tends to OverCook along with the Cabbage. Technically the Chana Dal should be ¾ th Cooked so that the Dal can be Soft while Pressing with the Finger
In case of Less Time, the Cabbage & Chana Dal can be Boiled Together as well

This is one of the few Dishes that can be Prepared for any Age Group, any Illness without much Restrictions

Recently, in the Health News a Speculation doing the rounds strongly was that the Cabbage should not be mixed with Tomatoes or Consumed Raw to Avoid & Post Operative Care for few Ailments (like Kidney & Gall Stones)

Feel free to share your views & do let us know how this one turned out :)

Okra Chips

Indian Vegetarian Snacks Special
Okra Chips
Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi
Malayalam- Vendakka
Tamil- Vendaikai
Telugu- Bendakaya

LadyFinger/Okra (Bhindi/Bendakaya)- 500 Grams
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying
Bengal Gram Flour (Besan)- ½ Tsp.
Carom Seeds (Ajwain)- 1 Tsp.
Turmeric Powder (Haldi)- 1Tsp.
Red Chilli Powder (Lal Mirch)- 1 Tsp.
Chat Masala- 1 Tsp.
Salt- To Taste
Lemon Juice- 1 No.

Wash the Bhindi and then Dry Thoroughly
Remove the Top Stem of Bhindi & Slit Diagonally into Long Thin Slices
Heat the Oil on a Medium Flame
Put the Bhindi in a Large Bowl and Sprinkle the Dry Ingredients (Besan, Ajwain, Haldi, Red Chilli Powder, Chat Masala, Salt) & Mix Well
Just before Frying, Season The Bhindi with Salt
Deep fry the Bhindi Slices in Small Quantity until Crisp and Drain on Plain Paper
Garnish with the Lemon Juice and Serve with Steamed Rice

To get the Perfect Recipe for any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Be Careful while heating the Oil as too much Heat may Burn the Bhindi easily while Deep Frying
Seasoning with Salt should done only at the time of Frying or else the Bhindi tends to release Water & turns Soggy
Can Add Sesame Seeds in the Besan Batter


Feel free to share your views & do let us know how this one turned out :)

Cabbage Cooked with Potatoes (Band Gobi Aloo ki Sabzi)

North Indian Vegetarian Main Course Special
Cabbage Cooked with Potatoes (Band Gobi Aloo ki Sabzi)
Serves 4

North Indian Style Preparation

Cabbage (Band Gobi)- 3 Cups
Potatoes (Aloo)-2 Medium
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Ginger-1 Inch
Cumin Seeds (Jeera)- 1 Tsp.

Hing- A Pinch
Turmeric Powder (Haldi)- 1 Tsp.
Coriander Powder (Dhaniya)- 2 Tsp.

Salt- To Taste
Red Chilli Powder- 1 Tsp.
Garam Masala- 1 Tsp.
Dried Mango (Amchur) Powder- 1 Tsp.

Wash, & Finely Shred Cabbage
Wash, Peel & Dice Potatoes in ½ Inch Cubes
Wash, Peel & Grate Ginger

Heat Oil in a Non Stick Wide Mouthed Pan (Kadhai)
Add Jeera, Hing & Wait till the Seeds Splutter
Add Cabbage, Potatoes, Haldi, Dhaniya Powder, Salt & Stir
Keep it Covered & Cook on Low Flame
Additional Water may not be required as Cabbage needs to cook in its own Juices
Check to see when Potatoes are Tender & Vegetables become Dry, Add Garam Masala & Amchur Powder. Mix well
Turn the Flame High till all the Water is absorbed

Serve Hot with Phulka, Set Curd & Dal/Gravy Dish!

Adding Additional Water may change the Cooking Style of this Dry Vegetable Preparation, so it is advisable to let the Cabbage cook in its own Juices

Can Add 1 Tsp. of Mustard Seeds (Rai) if Cumin Seeds are not available
Juice of Half a Lemon may be added if Amchur Powder is not available for the Sourness in this Dish
Addition of Fresh/Frozen Green Peas would Boost the Nutritional Value of this Dish

Feel free to share your views & do let us know how this one turned out :)

Wednesday, January 11, 2012

Garbanzo Beans Simmered in Tomato Based Gravy (Chole)

Indian Vegetarian Main Course Special 
Punjabi Cuisine
Garbanzo Beans Simmered in Tomato Based Gravy (Chole)
Serves 4

White Garbanzo Beans/Chick Peas (Kabuli Chana)- 2 Cups
Black Tea Bags- 2
Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.
Onions- 2 Medium
Green Chillies- 2
Ginger- 1 Inch Piece
Garlic- 3 Cloves
Fresh Roma Tomatoes- 3 Medium
Turmeric Powder (Haldi)- ½ Tsp.
Chole Masala- 1 Tbsp.
Fresh Coriander Leaves- 2 Tbsp.

Clean, Wash & Soak Garbanzo Beans in Enough Water to Cover about 3 Cups Water Overnight
Drain & Pressure Cook Garbanzo Beans with Tea Bags & 4 Cups Water till Tender
Wash, Peel, Dice & Blend Onions, Green Chillies, Ginger & Garlic into a Fine Paste
Wash, Dice & Blend Tomatoes into a Fine Paste
Heat Olive Pomace Oil in a Non Stick Deep Bottomed Pot
Add Onions-Green Chillies- Ginger- Garlic Paste & Stir Fry till the Colour Changes
Add Tomato Paste & Stir till Cooked
Add Turmeric Powder, Chole Masala & Mix Well till Oil Surfaces out of the Tomato Gravy
Add Boiled Garbanzo Beans, Water & Let the Gravy Simmer on Low Flame

 Garnish with Fresh Coriander Leaves & Serve Hot with Puri/Phulka/Plain Parantha & Set Curd!
Chole should always be Pre Soaked & Pre Boiled along with Tea Bags for a Authentic Pindi Flavor

Please see the Jain Recipe of Chole without Onion Garlic in the next Post

Feel free to share your views & do let us know how this one turned out :)

Makar Sankranti

Makar Sankranti is a Festival spread over 4 Days and celebrated with great Fervour in Andhra Pradesh, Tamil Nadu, Orissa, Karnataka, Gujarat, Maharashtra, Punjab & Haryana.
Uttarayana marks the transition of the Sun from ‘Dhanu Rasi’ (Sagittarius) to ‘Makara Rasi’ (Capricorn) which means the Northern Movement of Sun. The Festival Period starts when the Sun moves from Dakshanayana to Uttaryana which is why the Sankranti has the word 'Makar' as a Prefix
Day 1- Bogi
At Dawn, Family gets together, Waste Materials are Burned in a Bonfire called Bogi Mantalu, Homes are Thoroughly Cleaned & Whitewashed prior to the Festival.
Day 2- Makar Sankranti
On this Big Festival (Pedda Pandaga) Day, Family gets up Early Morning, Bathe, Wear New Clothes, Make Colorful Designs outside Home (Muggulu/Kolam/Rangoli), Pray to Sun God, Boil Milk Spilling Over in a New Clay Pot indicating Good Luck and Prosperity, make Traditional Offerings to Deceased Ancestors, and Prepare Pongal outside their Homes. Kite Flying
Day 3- Kanuma/Mattu Pongal
The Bonfire (Bhogi Mantalu) symbolizes embracing New by Discarding the Old like Replacing the Old Brooms, Wooden Baskets, Clothes, Junk, Firewood, Broken/Damaged Wooden Furniture with New. Old stuff is thrown in the Fire which Signifies the Cleansing of the Home just like we Cleanse our Body on Daily Basis & Take a Fresh Start to the New Year!
There is a Popular Saying in Telugu that "Kanuma Roju Kaaki Kuda Talaa Munugutunidi!". If translated, this means that on the Kanuma Day even a Crow takes a Dip & Bathes from Head to Toe!
This Day Andhrites Feast on the Urad Dal Festival Preparations like Medu Vada/Menapappu Garelu, Special
Day 4- Mukkanuma is the Last Day of the Sankranti Celebrations which is Special for the Non vegetarians as they get to Feast on their Favorite Delicacies
In Andhra & Tamilnadu, The Spicy & Sweet Pongal is Traditionally prepared in the Newly Bought Customary Clay Pot with Fresh Turmeric and Ginger tied around the Pot. But due to the lack of Time, Space, Adequate Preparation Items, the Festive Food is prepared in Stainless Steel or Metal Ware on Gas Stoves nowadays.
In Orissa, a Feast called Makar Chaula (Uncooked New Harvest of Rice, Banana, Coconut, Jaggery, Sesame, Rasgulla, Khoi & Chenna Preparations) is prepared on Sankranti