Mothers put in their best efforts to deep clean the kitchen every month. But cockroaches escape regular and monthly cleaning by hiding in hard to reach corners like under the cylinder, sink, cracks, and crevices. They carry germs and bacteria, come behind the back, crawl on food and utensils, contaminate food and spread Food Poisoning. While family members and guests suffer, kids are the first ones to get this infection. Hence, it’s very important to eliminate hidden cockroaches from the kitchen. The simple, handy and reliable solution is to apply LAL HIT each time when you deep clean the kitchen ..
As a mother of 28 cancer kids, teacher, food blogger , and finally as a Master chef season finalist i love to keep my kitchen clean daily… and to deep cleans every month i always apply LAL HIT. LAL HIT is the only solution that can eliminate the hidden cockroaches. It comes with a Deep Reach Nozzle that can get onside deep corners, cracks, and crevices. A simple habit can avoid food poisoning at home. LAL HIT now comes with a fresh fragrance. emphasize on food poisoning element… LAL HIT CLEANS ALL THE PLACES IN THE KITCHE, IT EVEN REACHES THE DEEP PLACES THROUGH DEEP REACH NOZZEL… IT KILLS ALL HIDDEN COCKRAOCHES ,AND THE FRESH FRAGRANCE MAKES ME FEEL FRESH IN MY KITCHEN. IT ALWAYS IN MY MONTHLY KITCHEN CLEANING REGIME .
Thanks to LAL HIT, for being with me by taking care of 28 cancer kids from infection and my family also..
Makara Sankranti / Pongal is a day that marks the northward traverse of Sun and a festival that celebrates the new harvest of the year. The festival of Sankranti in South India lasts for 4 days.
First day of the festival (Bhogi) is revered mainly in the South Indian states of Andhra, Telangana and Tamil Nadu. It is observed as a sacrificial day also with the rituals to keep the family from evil eyes. Snacks and sweets are made to get to a celebrative mood.
Second day is the main Makara Sankranti festival which is observed with new clothes, traditional food, snacks, community rangoli, and praying to God with offerings of winter harvest. Makara Jyothi is the symbol of festivity in Kerala, whereas Sankranti marks the start of New Year in Tamil Nadu; it is celebrated with various Pongal recipes cooked in earthen pots in much of South India. Customs like visiting the closest of kin with ellu-bella, ellu unde, sugarcane, banana, sugar candy moulds, and other auspicious gifts are exchanged in Karnataka; where as in parts of Andhra and Telangana, the festive food is offered to departed ancestors of the family.
Third day of festival (Maattu Pongal or Kanuma) in Tamil Nadu and Andhra is dedicated to thanksgiving for cattle and farm-animals. They do it by decorating the cattle with glitters, paper etc and allowing them to roam free. Cows and oxen are also fed with pongal, jaggery and rice, and sugarcane. Karnataka follows the tradition of crossing fire where the oxen are made to jump over a heap of coal or fire to traditionally get rid of any hoof related diseases.
Fourth day of the festival is a day to meet your relatives and exchange snacks which is a practice in Andhra, Telangana and Tamil Nadu. This is also the day where the kite festival is held in most parts with handmade kites and Indian drinks and sweets to oomph up the celebrations. The non vegetarian dishes are prepared on this day. Sports like cok fighting, bull racing are also popularly held in villages.
Vidiyum Nalla velai..
Pongapaalu vellam pola paayalam..
Achu vellam pacharisi vetti vecha sengarumbu
athanaiyum thithikura naal than!
இனிய பொங்கல் / மகர சங்கராந்தி நல்வாழ்த்துக்கள்.
Happy Pongal / Makara Sankaranthi wishes
Besides rice and milk the ingredients of this sweet dish include CARDOMON, JAGGERY ,RAISINS,SPLIT GREEN GRAM
and CASHEWNUTS Cooking is done in sunlight, usually in a porch or courtyard, as the dish is dedicated to the Sun god, SURYA . The cooking is done in a CLAY POT that is decorated with coloured patterns called KOLAM . Pongal has two variants, one sweet and one savoury. The dish is served on BANANA LEAVES
Iniya Pongal Nal Vazhuthukal ?
?Pongal O Pongal ??
» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups WaterMethod
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
- 1 cup raw rice
- ¼ cup moong dal
- 4 cups water
- Salt to taste
- 2-3 tbs ghee
- 1 tsp pepper
- 1 tsp jeera
- A generous pinch of asafetida
- Curry leaves
- 5 to 6 cashews
- Dry roast the moong dal for one to two minutes, till fragrant.
- Wash the rice and pressure cook along with the dal for about four to five whistles.
- When the pressure goes down, open the cooker and lightly mash the rice
- Heat the ghee, add pepper, jeera, asafetida, curry leaves and finally the cashew
- Saute till the cashew is golden and pour over the pongal.