Skip to main content

Paal Pongal with LAL HIT Integration ! #SayNoToFoodPoisoning


                                   
                                                   New Year Wishes to all my friends !

Hope you all had a rocking New year with a great fun and enthusiasm. I am sure that everyone must be tired of parties and get togethers. Once all the fun comes to an end, the biggest challenge comes in cleaning the house to get ready for the next traditional festival which falls on the mid month of January. It's nothing but our Pongal which is also popularly known as Thai pongal in Tamilnadu. Pongal is a four day fun filled thanks giving festival which is celebrated in order to thank the sun and farm animals that helped the farmers to get food.

The first Pongal ritual which we follow every year to welcome prosperity and good health is cleaning and discarding the old things from house. The cleaning process starts from a week before the festival and the useless things are thrown into fire on a Bhogi day in order to please Lord Indra so that he blesses with plenty of harvest. 

I am very much excited to share my experience in this post which will be really useful during festive days. I am sure that most of the ladies would agree that maintaining the house needs more patience than cleaning. And one of the common problem in everyone's house is Cockroaches which is the major cause of all types of diseases like Food poisoning, Typoid, Cholera, Diarrhea, Dysentry and many stomach related diseases. They carry germs and bacteria from drains and contaminate food and utensils behind the back, resulting into diseases. To get rid of such pests, I strongly recommend an effective product called "LAL HIT" which also has Deep Reach Nozzle to destroy the hidden cockroaches. #SayNoToFoodPoisoning


The most toughest part is cleaning the unreachable places like inside the sink, under the cylinder, under the fridge etc where the cockroaches hide safely. But the Deep Reach Nozzle in LAL HIT helps us to reach the hard places with less tension. Importantly, this product is mess free and absolutely safe. #SayNoToFoodPoisoning

This product is user friendly and very simple to use. Have a look on detailed description of it's usage.


Personally, I find it very useful for all types of crawling insects, specially cockroaches. I can assure that this product is really effective which clears all the hidden insects. Instead of using it only during festive season, I would recommend to use this product along with monthly kitchen cleaning and later you may apply in key areas weekly to get an excellent result. The addition of LAL HIT in a monthly grocery list is worth a buy. #SayNoToFoodPoisoning


So don't let insects to disrupts your healthy and hygienic lifestyle. The regular usage of this product is a wonderful solution to lead a healthy life style. 

And coming to Pongal celebration, the next day of Bhogi is Surya pongal which is considered as the main festival day as it is dedicated to Sun god. The word Ponga means boil, so the milk is boiled in a traditional pot and then rice is added. The traditions vary according to everyone's family culture. We usually prepare two varieties of pongal including sweet and salt. The joy of enjoying a tasty pongal along with a full banana leaf meal is immeasurable. The day ends with a anxiety of next day's grand feast. 

The third day is celebrated as Maatu pongal which is specially dedicated to the cattle. In certain places, cattle race and bull fights are conducted as tradition. Then comes the grand non vegetarian feast including fish, chicken, mutton, egg etc. During childhood days, we all cousins wait only for this particular day. ( No doubt I am a foodie ;) ). 

Last but not the least is a Kanum pongal day where people usually go for a day outing with family and friends. Sharing one of my family's favourite creamy pongal prepared using raw rice, milk and sugar along with this useful post. Very simple yet tastes divine.


Ingredients :

1/4 Cup Semi brown rice
Milk
Sugar
2 Tbsp Ghee
5 Cashews
5 Raisins
5 Badam, chopped

Method :

Wash rice and soak it for half an hour.

Drain the water and add it to a thick bottomed pan along with milk.

Let it boil in a simmer flame.

Cook till the rice gets cooked and turns soft.

Meanwhile, heat ghee in a small pan and add cashews followed by elachi, raisins and badam.

Fry and add it to the pongal.

Mix well and serve hot.



Hope this article is useful and helped you in knowing the danger around us and also gives the solution to reduce the efforts of cleaning to marking the beginning of hygienic lifestyle. #SayNoToFoodPoisoning

For more details about the product, Click HERE !

                               Have a Fantastic year ahead ! Happy New Year !






















Comments

  1. I love the idea!I love love love pongal. The rise mixture would do go so well with sweet, yum!

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …