Pongal, a harvest festival, is celebrated here to thank the Sun God. Sun is regarded as the creator and sustainer of life on earth, and worshipping the Sun is an age-old practice still followed in India. We could find several hymns praising the Sun god in our scriptures and also several temples enshrining the Sun god (Surya) as the primary deity across India. Suryanaar temple is one of the Sun temples in south India (Kumbakonam, Tamilnadu) where wheat pongal is offered to the supreme deity, Sun God. So we can also prepare wheat pongal instead of rice pongal and offer to Sun God on this Pongal festival.
Horse gram crops are usually grown in drought-hit parts of India particularly in South India, and both the beans & hay are used as fodder mainly for horses. Since horse gram is considered a nutritional powerhouse, it is normally recommended for workmen or sportsmen who involve themselves in physically challenging activities, but for others it may be consumed in small quantity. So I used to make horse gram idli or dosa specially when my son actively participates in sports, and I also like to include horse gram into our diet during winter or monsoon as it is useful to keep our body warm in this season.
Anjarisi pongal, a rice dish made using 5 varieties of rice, is a traditional pongal served in sumptuous Chettinad wedding feasts. They usually prepare anjarisi pongal or anjarisi payasam using black kavuni arisi, varagu arisi (kodo millet), rava (sooji), javvarisi (sago) and raw rice. But I tried using indigenous rice varieties well known for their nutritive values especially for low-GI property like white kavuni arisi, varagu arisi, moongil arisi (bamboo rice), mappillai samba arisi (red rice), and kaikuthal arisi (hand-pounded rice) for making delicious and nutritious pongal.
Lord Ganesha is regarded in the same manner as God Janus in Greek mythology. It is interesting to find the striking similarities between the two, as they both hold the honor of being the first god worshiped in every ritual. I like to start my day by listening to the soul-stirring hymn, Vinayagar Agaval, written in Tamil (the oldest language) and sung by the late legendary singer M.S.Subbulakshmi.
We often felt shy talking about food during our childhood days as we might get teased by our peers or others as gourmands. Nowadays, it is a welcome trend that the kids are happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and the teens turn to food critics with élan. Today the gourmands proudly declare themselves the foodies and try various cuisines. Apparently, a foodie would find Pesarattu, the golden green crepes, served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.
Actually I am not a soup enthusiast and I like to take hot vegetable soup only in the rainy evenings or winter nights. Nevertheless I like the idea of serving simple yet wholesome soup & salad for dinner as it makes us feel absolutely satiated. Sweet corn soup with sprouted moong salad is one such hearty meal that can be prepared with little efforts.
Indian medicine system recommends anything that tastes astringent such as banana flowers, pomegranate, red gram (toor dal), Indian blackberry (black plum), etc. for women’s health as they keep uterus healthy. Consuming cooked banana flower with curd or yoghurt is believed to be one of the most efficient ways of treating excessive bleeding during menstruation as it increases the level of progesterone. So it is always better to prepare banana flower lentil crumble (vazhaipoo paruppu usili) and serve with yoghurt curry (mor-kulambu).
Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent.
I prefer to make my dinner light, so I try to reduce oil as much as possible while cooking as it helps to reduce the load on liver. I also prefer to make foods that are rich in protein using beans or lentils for dinner. Hence I find my chickpeas gravy (chana masala) ideal as it is prepared with boiled chickpeas, that are easily digestible and also rich in protein, using little or no oil.
Millet pongal is a healthy hearty dish that can be served for breakfast. Since millets have low GI, millet pongal is slowly digested & absorbed and hence the slower rise of blood sugar levels. Millet pongal may be simply served with spicy coconut chutney unlike pongal made of rice, so we can prepare this breakfast in a jiffy. Besides we can also serve this pongal with sambar, or vegetable gothsu.
Millet Kichadi is one of our favorites that I usually prepare for breakfast. I serve this nutritious kichadi particularly when my son preparing for his exams as it helps to keep him fresh & focused during his exam even though he had not slept well the previous night. Since all the ingredients in this kichadi are rich in micro-nutrients, it turns out to be a complete meal. Hence millet kichadi is the perfect breakfast for active children & busy professionals to keep them energetic all through the day.