Today is MakarSankranti, which is a major harvest festival celebrated in various parts of India. The same is known as Poush parbon or Poush sankranti in Bengal(Easterm state of India), as it marks the end of Bengali month "Poush"
Ven Pongal is my dad's most favorite breakfast along with vadai, sambar and coconut chutney. I started making this very often as its very tasty, healthy and easy to prepare in minutes when I get up very late in the morning
- Ven Pongal with combination of kodo,. Mixed millet ven pongal is ready to eat. Wash and soak it in a cup of water for 5 mins. Pressure cook for 1 whistle in high. flame and keep the flame in sim for 7 mins
however making a “tasty venpongal” is still a challenge, offcourse, taste matters for every recipe. It gives its original taste when served with chutney and sambar adding with a Vada will makes your meal satisfied
Unfortunately I have been very busy and distressed lately which does not go well with baking. The temperature in Nova Scotia has been all over the place so when it got a little cooler I decided to try and make these squares from the cookbook Favourite Recipes from Old New Brunswick Kitchens by Nimbus Publishing
She has a lot good traditional recipe on Hakka delicacy such as Abacus Seeds (recipe), Steamed Pork Belly with Mui Choy (recipe), Soon Kueh and etc which I still learning and try to make it simple to share the recipes in my website with those who are keen in trying those dishes