<img alt="" src="/imagedata/2011/jan/cook1.jpg" align="right" border="5" />You know we are a country of foodies when you have a festival inspired, celebrated and named after a dish. Pongal, also known Makar Sankranti celebrates a glorious harvest next week. Sunday MiD DAY brings you some traditional recipes which complete your Pongal feast Chef Pavan Chennam, of ITC Maratha's south Indian restaurant Dakshin will celebrate Makar Sankranti with a special lunch and dinner menu on January 14, check out some of his recipes Keerai Kadayil (A delicate combination of lentils, spinach finished with tempering of desi ghee) For 1 portion Ingredients Weight / Measure Procedureu00a0 Chenna dal -- 50 gms Moong dal -- 75 gms Hara keera's leaf --u00a0 kg Mustard -- 1 tsp Cumin -- 1 tsp Red chilli whole -- 10 Ghee -- 30 gms Salt -- to taste Tomato -- 25 gms Green chilli -- 10 Oil -- 50 ml Method * Cut, wash and drain the Hara keerai leaves. * Boil channa dal and moong dal till almost done. * Add the Hara Keerai leaves and continue cooking till leaves are tender. * Heat oil, crackle the red chilli whole, cumin whole, mustard seeds, cut tomatoes and saute.u00a0 u00a0 Add slit chilliesu00a0and stir once more and add to the cooked lentil and Hara keerai. * Stir, adjust seasoning and serve hot. Avial (Garden fresh vegetables cooked in a coconut and yoghurt based gravy) For 4 portions Ingredients Weight / Measure Procedureu00a0 White pumpkin -- 100 gms Carrot -- 100 gms French Beans -- 100 gms Karnekalangu (yam) -- 100 gms Vazhakka (green banana) - 100 gms Green chilli -- 50 gms Turmeric powder -- 1 tsp Whole cumin -- 1 tsp Coconut -- 1 no Curd -- 500 ml Curry leaves -- 30 leaves Coconut oil --u00a0 15 ml Salt -- to taste Method * Cut the vegetables in finger shape.u00a0u00a0 * Cook the vegetables in a vessel in water with turmeric and salt.u00a0 * Now make a paste of coconut, green chilli and cumin and add it to the vegetables.u00a0 Cook for 2 minutes.u00a0 * Add curd and cook for 2 minutes.u00a0 * Add coconut oil and curry leaves and serve hot and bring down from fire.u00a0 * Serve hot Ven Pongal (A slow-cooked rice and lentil preparation, A specialty during the festival of Pongal)For 2 portion. Ingredients Weight / Measure Procedureu00a0 Raw rice -- 1cup Moong dhal (green gram) -- 1 ladle Pepper -- 1/2 spoon Jeera/fenugreek -- 1/2 spoon Ginger -- 1 piece Cashew nut -- 4 Ghee -- 1 ladle Salt -- 1/2 spoon asafoetida powderu00a0 Method * Rice, salt &amp; dal. Add 1 &amp; 1/2 tumbler (the same tumbler with which you had measured rice) of water to it &amp; cook till soft. * Add ghee to frying pan. Add pepper, cashew nut, asafoetida powder, jeera, and fenugreek to it and fry it for sometime. * Add this to the rice mixture that was cooked.

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You know we are a country of foodies when you have a festival inspired, celebrated and named after a dish. Pongal, also known Makar Sankranti celebrates a glorious harvest next week. Sunday MiD DAY brings you some traditional recipes which complete your Pongal feast

Say ponggalo Pongal!

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Say ponggalo Pongal!

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