Sankranti or Pongal is a harvest festival celebrated in many parts of india. Every place it is celebrated in a different way.Love the traditions. We celebrate Pongal/Sankranti at home too.
We prepare pongal and give TilGul to atleast 5 suhagans (Married Woman).This is given or exchanged so that happiness prevails.
We make this platter  every year and try something interesting and creative each time. Sharing  some pics from my home. TilGul mixture consists of Til,roasted peanuts,jaggery,buna hua chana,colourful peppermints,dry coconut.It takes a lot of time to cut jaggery and dry coconut into small pieces and roasted peanuts and de-skin them.
Sankranti Platter consists  of haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,betel leaf and nut with some shagun(money).

I would like to thank my dear friend Pushpita for inviting me to do a guest post on Pongal / Sankranti. Pushpita an Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least is a food enthusiast. Do check her wonderful blog as she shares some exotic recipes from the North East. Keep sharing the unknown and long lost recipes with us.

Today I am sharing a recipe of Mavinkai Chitranna / Raw Mango rice which is one of the main dish cooked on this auspicious day.


Recipe :


Cooked Rice – 1 cup
Broken wheat -1/2 cup
Grated mango -3/4 cup
Turmeric powder – 1/4 tsp
Salt to taste

For Seasoning
Oil – 2 tsp
Mustard seeds -1 tsp
Bengal gram/channa dal -2 tsp
Urad dal -1 1/2 tsp
Hing -a pinch
Green chillies -2 slit or chopped
Peanuts -1/4 cup
Curry leaves – Few Sprigs

Fresh coriander finely chopped -1/4 cup


Pressure Cook rice and broken wheat in such a way that each grain remains separate. Spread it on a plate to cool. Wash, peel and grate raw mango.

Heat oil in a pan, add mustard seeds, when it splutters, add channa dal, urad dal, green chillies and hing. When dal turns golden brown, add peanuts, turmeric powder, salt to taste ,chopped coriander and curry leaves. Add grated mangoes and mix well to combine with the spices. Cook for just 2-3 seconds and switch off the flame. Add cooked rice and mix gently . Check for salt and add if required.


Serve hot!!!

Fusion Pulao / Pilaf (My Style)

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Pulao or Pilaf is one of the most relished dish at my place. There are many types of Pulao and also different ways of making it. The traditional methods are longer and time consuming.
I cook different types of Pulao. Today I am sharing with you one of the Yummiest pulao recipe that will be relished by all age groups. It is called Fusion Pulao. I have tried to make it a little heathier with less oil, more vegetables and quinoa.
I am sure you will love this lip smacking recipe.

Recipe Fusion Pulao/ Pilaf:

1Cup= 160 ML

2 Cups of Basmati Rice(Long Grain)
1 Cup of Quinoa
10 -12 Paneer cubes(Medium Sized)
15 French Beans slit and sliced
2 Onions finely Chopped
1 Carrot sliced
2 Potatoes medium sliced into cubes
1 Green Bell Pepper sliced
1 Tsp Ginger Paste
1 Tsp Garlic Paste
¼ Tsp Turmeric/Haldi
1 Tsp Cumin / Jeera
1 Tsp Red Chilli Powder
1 Tsp Garam Masala
1 Tsp Sabji Masala
Salt to Taste
2 Tsp Oil
1 Inch Cinnamon Stick
4-5 Pepper Corns
1 Bay Leaf
1 Tsp Aachar Masala
Fresh Coriander finely chopped

Soak Basmati rice and Quinoa for an hour and pressure cook.
Marinate the Paneer with salt and Aachari masala for 30 mins and roast it on medium flame . Keep the Aachari Paneer aside.
Heat some oil in a pan. Add Cumin, Bay Leaf, Pepper corns, Turmeric and Cinnamon stick. Roast for few seconds. Add onions, ginger paste and garlic paste and roast till the onions turn slightly brown. Add all the chopped veggies, salt and chilli powder and keep it on medium flame till the veggies are nicely cooked. Ensure it does not burn. Once done add Garam Masala and Sabji Masala and mix well. Saute for 2 Mins. Add the boiled rice and quinoa. Mix well so that the masala, veggies and rice, quinoa blend well . Add salt if needed.
Garnish with Aachari Paneer, chopped coriander and serve hot with Boondi Raita or any Raita of your choice.