Foxtail Millet Dal Khichdi | Kangni Khichdi | कंगनी खिचड़ी

 Millet Dal Khichdi is a healthy one pot meal made from foxtail millet and a combination of various pulses . Khichdi is a very healthy Indian meal similar to a porridge or a gruel and is a staple meal for patients recovering from illness especially fever and stomach related issues.

Foxtail millet also known as Thinai (Tamil) ,  Kangni (Hindi) is low in glycemic index and rich in fibre and beta carotene.Consuming foxtail millets helps in keeping the sugar spikes under control and the presence of beta carotene makes it good for the eyes too. Beta carotene is what is found in carrots too .

Unlike,rice dal khichdi the quantity of millets used is less because it gives a good yield on cooking.  It is preferred to soak the millets for min of 6 to 8 hrs before cooking because that helps in maximum absorption of the nutrients. 

So,if you plan on making dal khichdi for dinner ,then soak the foxtail millet during your lunch time ,so by the time you make dinner around 7pm the millets have soaked sufficiently giving you the best benefits. 

Before cooking the millets, discard the water in which they were soaked and cook it using fresh water . 

To make dal khichdi, I use a combination of thoor dal (pigeon peas) , moong dhall(yellow split peas) , handful of whole moong (green beans) and black udad dhall (unhusked black lentil) along with mild whole spices. I make khichdi as a one pot meal ,where I cook the millets and pulses in the pressure cooker and temper mustard seeds,  curry leaves in ghee and pour it over the khichdi before serving .

Khichdi is very mildly spiced and it pairs well with Kadhi or raita . A side of pickle and some ghee on top is how the khichdi is generally served. In my home, we relish it with khatta meetha Gujarati Kadhi and some roasted papads . At times I also make some potato curry,to be served if I make dal khichdi for lunch . I like my khichdi to be gooey and  slightly runny ,but if you like your khichdi to be thick ,then adjust water accordingly. 

Soaking Time - 8 hrs
Preparation Time - 20mins
Cooking Time - 30 to 40 mins
Serves - 2 to 3 

Skip the ghee if you are following vegan diet. 

Ingredients 

3/4 cup foxtail Millet (soaked)
1/4 cup thoor dhall (pigeon peas)
1/4 cup moong dhall (split yellow peas)
2 tbsp split black udad dhall
2 tbsp whole green moong dhall (green gram)
2 medium tomatoes chopped 
2 to 3 green chillies chopped
2 to 3 cloves 
1 inch cinnamon
Finely chopped ginger
Freshly chopped coriander 
Handful of curry leaves 
2 tbsp ghee / cooking oil 
1 tsp mustard/raai 
1tsp cumin /jeera
2 to 3 dry red chillies 
Pinch of asafoetida
Salt as needed
Pinch of turmeric

Method

• Drain the water from soaked millet and wash the lentils multiple times .
• In a deep bottom pressure cooker,add the millet,lentils ,chopped tomatoes, green chillies,  ginger,turmeric, salt with 4 cups of water .
• Pressure cook for 5 to 6 whistles and let pressure release naturally. 
• Open the lid and using a ladle mash the cooked khichdi nicely till it turns mushy. Add a cup of hot water if you feel it is too dry and thick .Adjust salt if needed.
• Prepare a tempering of mustard ,cumin,dry red chillies,asafoetida and curry leaves in ghee and pour it over the khichdi .
• Garnish with a lot of fresh coriander and serve hot .

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Carrot Radish Stir fry | Mullangi Carrot Poriyal | गाजर मूली सब्जी

 Carrots and radish ,both are delicious and healthy vegetables .I am a huge fan of both these and can have it all round the year without a fuss .

To be honest,combination of radish and carrots is a very new thing for me.  I use carrots in combination with many other veggies for making poriyal ,but never attempted to use with radish as I always felt that the smell and taste of radish will be over powering in the poriyal.

Radish always gets made into sambar ,popularly called as mullangi sambar or as mooli paratha . As I write this post ,I realized I haven't blogged Mullangi Sambar and am setting reminder to myself, that I must blog it very soon. 

Well,now coming back to Carrot Radish curry,this was purely dear hubby's idea and as always I wasn't very convinced but he assured me that it will taste yummy . As I wasn't very comfortable with the combo,I told him to make this poriyal and that I would only taste it when it is done.  As opposed to the usual diced chopping ,hubby grated the carrots and radish for making this delightful stir fry.

So ,this poriyal is made by him and photography is by me . The recipe that I am penning below is just as he told me what he did . When I was asked to taste after he prepared the curry, I was totally floored . It was a riot of flavor explosion. Subtle sweetness from the carrots and mild pungent flavor from the radish was a perfect match with the occasional crunch from the green peas . The garnish from fresh corriander is an added flavor booster . Do not compromise on the use of freshly chopped coriander ,it adds up to the taste to the Nth level. Pair it with any sambar or Vethakolambu or even have it as a plain salad.

Winter is slowly setting in and now is the best time to enjoy fresh and tender carrots, radish, cauliflower , fresh green peas .

Piping hot Gajar halwa, Aloo Gobhi sabji and fulkas will be an absolute treat to the taste buds on a chill winter night. Do check out all those recipes on my blog. 

Check out the Winter Special Veg Hariyali video on my You tube channel .

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Preparation Time- 15 mins
Cooking Time - 20 mins
Complexity - simple 
Serves  - 3 to 4

Ingredients 
2 medium sized radish grated
2 medium sized carrots grated 
Handful of green peas 
1 medium onion chopped
2 to 3 green chillies chopped
2 tsp oil 
Mustard seeds + curry leaves 
Pinch of asafoetida 
Salt as needed 
Fresh corriander 

Method 

• Squeeze out the water from the grated radish . After grating the carrots and radish don't let the vegetables sit for a long time,else they will become soggy. 
• In a thick bottomed kadai,heat oil and crackle the mustard seeds, curry leaves, green chillies .
• Saute the onions until transparent .
• Stir in the carrots, radish and green peas and season with salt.  
• Mix well and cook covered for 4 to 5 mins until the radish and carrots are well cooked .
• Garnish with fresh corriander and serve hot.

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Vegetable Brinji | Brinji - Tamil Nadu Special

All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still ! 

Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs . 

Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .

Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .

It was a riot of flavor explosion.  The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds. 

What is Brinji ?

Brinji is  made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .

The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .

I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste . 

Preparation Time - 30 mins
Cooking Time- 30 mins
Complexity - medium 
Serves - 3 to 4 

Ingredients 

1.5 cups Basmati rice 
1 cup coconut milk (canned or home made)
2 cups water 
1 carrot cut into long strips 
2 small potatoes cut into long strips
8 to 10 French beans cut into 1 " strips
1 medium onion cut length wise 
3 to 4 green chillies slit 
2 tbsp ginger garlic paste
2 bay leaves /tej patta/ birinji elai
3 to 4 cloves/lavang
1 inch stick cinnamon/dalchini/pattai
2 to 3 cardamom/elaichi /elakkai
1.5 tsp fennel /saunf /sombu
Handful of chopped mint leaves 
Handful of chopped corriander leaves 
Salt as needed
2 tbsp cooking oil
3 tbsp ghee 

Method 

• Wash the basmati rice and soak it in water for 20 mins and then drain it .
• Heat the pressure cooker vessel with oil and ghee .
• Crackle the fennel seeds and the whole spices until they turn aromatic. 
• Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
• Let the fat coat the vegetables and saute ginger garlic  until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
• Add required salt ,coconut milk and water . Bring  it to a boil .
• Add the drained Basmati rice. Check for salt and adjust if needed.  Add the fresh corriander and close the cooker lid .
• Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally. 
• Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
• Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.  
• Serve hot with onion raita and a gravy of your choice.  

Rajma Sundal - Navaratri Special

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough.  Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.  

For variety of other sundals and Navaratri celebrations,click here.  

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients 

200 gms rajma/kidney beans

1/4 cup fresh grated coconut 

2 tbsp sundal powder 

2 green chillies finely chopped 

1tsp finely chopped ginger

2 tsp oil 

1 tsp mustard seeds

Salt as needed 

Asafoetida as needed 

Few fresh curry leaves 

Finely chopped fresh corriander 

Method 

• Wash and soak the rajma in fresh water for minimum 8hrs
• In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
• Drain the rajma in a strainer/colander and let it rest for a few minutes. 
• Meanwhile,  heat the oil in a thick bottomed pan and crackle the mustard seeds followed  by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning. 
• Add the cooked rajma and mix well,adjust salt if needed .
• Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
• Delicious rajma sundal is ready.

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Vijayadasami/ Dassera - Significance and Celebration

 The day after Mahanavami/ Saraswati Pooja  is Dassera/VijayaDasami - an auspicious day to commence any new venture , business , studies etc 

Dassara/Dussehara is also the day when Lord Rama won the battle against Ravana in Lanka and freed Sita Mayya from his clutches . 

In North India ,on Dassara ,effigies of Ravana ,Kumbakarna and Indrajith are burnt down indicating victory over evil . Also , stage shows depicting the Ramayana ,known as Ramlila are staged in many places .

Vijay In Hindi / Sanskrit means Victory and since Lord Rama emerged victorious by destroying the evil forces on the Dasami Day it is known as VijayaDasami .

The below image, depicts Lord Hanuman giving assurance to Seetha Mayya that Lord Shri Ram is on his way to free her . Seetha Maa trusts Lord Hanuman when she sees Lord Rama's Ring with Hanumanji and he then flys back with the happy news of Maa Seetha's location in Ravana's Empire after which Lord Rama comes to Sri Lanka and defeats Ravana after a long battle .

 Traditionally ,during the olden days new academic year would start on the eve of Dassera.

This practice is called Vidyarambham . "Vidya" meaning Knowledge and "Aarambham" meaning Start .

 Lord Hayagreeva and Devi Saraswati are the Hindu God and Goddess of education ,art forms and intellect. 

On Saraswati Pooja ,we offer our salutations to Maa Saraswati by placing our books , musical instruments , tools etc.  To know more about Ayudha Pooja / Saraswati Pooja click here .. 

On Dassara ,we do a Punara Poojai also known as Pooja Yeduppu ,meaning we again thank the lord for having bestowed their blessings on all these tools and then as a customary practice children are asked to study a few chapters,  those playing the musical instruments, play them for a while ,so on and so forth .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera/Vijaya Dasami .We offer our salutations to the Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Those who keep Golu/Kolu , perform an Aarthi on the night of Dassera and symbolically just make one doll on the step to lie down, which denotes bidding farewell to the Gods and Goddesses for this year. 

In Calcutta and Bengal ,the Durga Maa idols are immersed into the water bodies bidding her adieu until next year . The married ladies of Bengal dance and play with Sindhoor known as Sindhoor Khela which is considered very auspicious and they pray for the long life of their husband. Sindur Khela is applying vermillion or sindoor on one other's faces and they dance to the dhol and beats along with Durga Maa's procession.

For Sindur Khela ladies wear the traditional white and red Saree known as Laal Paad or Laal Paar .The white color denotes Purity and red color denotes Fertility .

In Maharashtra, there is a unique and wonderful tradition of exchanging a leaf from a plant with one another and call it "sone ghya" meaning "take this gold" . The leaf is known as SonPatha or Sonpatta or Apta Leaf  . "Sona" in Marathi is gold . There is a belief that when one offers these leaves to lord on Dassara and exchanges it with friends and family,there is bountiful blessing of Lord Kubera (the lord of wealth and prosperity) in our homes ..the leaf is given the status of gold which is regarded highly precious and valuable .

Also ,on Dussera is drawn a special rangoli called "Saraswati" in Maharashtrian homes .

This below rangoli is a symbolic representation of the apta leaves . Botanically it is called Bauhinia racemosa , a native tree supposed to have lot of medicinal values and widely used in Ayurveda too.

Saraswati Rangoli 

This is a symbolic representation of Saraswati Maa and is generally drawn on a slate along with symbols like Om 🕉  and Swastik . This custom originated in Maharashtra and the design pattern also depicts a peacock . One may include the design of foot steps too which denotes the presence of Lakshmi Devi .

Both these rangolis are drawn by my talented friend Priyadarshini who happily let me share her work on my blog.

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad even on the last Day . Since Dassara marks the beginning of a new dawn it is mostly celebrated by making some sweet and a small festive meal .

In Gujarat and Bombay on Dassara ,the special breakfast is Jalebi and Fafda . I love to enjoy this combination. It feels so special to indulge into a rich sugar laden sweet occasionally .

In south India we normally make some paysam or sweet and celebrate this day .In my home it would normally be Sakkara pongal or Sheera along with some Bajjiya like Potato Bajjis or Vazhakkai (Raw Banana) Bajjis.

Sharing a small Bhog Thaali that I offered last year (2023) on Dassera / Vijayadasami 

Items in Frame  .. click the individual recipe names below for a detailed recipe .. 

Sakkarai Pongal

Masala Matar Pulao

 
Sweet corn salad 

Raw Banana Bhajjiya

 
Gujarati Kadhi 

Curd Rice 

Payathangaai Poriyal / Karamani Thoran / Longyard beans stir fry (Vegan & Saatvik)

 Payathangaai , karamani , chowli or Long beans is a nutrient rich and powerhouse of natural fibre coupled with antioxidants and immune boosting properties. 

A green vegetable widely used in India in various forms makes it the most sought after vegetable . As the beans reach almost 2 to 3 feet in length they are known as long yard beans . These belong to the cow pea family popularly known as lobia ,chowli or karamani . 

The beans are thin ,long ,slender and very tender . They look very appealing to the eye when we see it and are stocked up as bundles since they are long .  Very easy to cook and it can blend in very easily with all sorts of seasonings and flavorings . Normally prepared as stir fries,  steamed and used in salads or mild vegetable stews .

It is good to incorporate the payathangaai in your day to day meals as it is rich in fibre and also potassium, magnesium, vitamins C and A .

A vegetable which is heart friendly due to potassium content and gut friendly due to fibre content.  The fibre content prevents constipation and the potassium present in the chowli helps to maintain the BP and in turn helps and protects the heart.

The magnesium, zinc ,vitamins C and A help in maintaining the over all cell growth in the body and helps in having a good metabolism due to the antioxidants present . 

The recipe that I am sharing today is a very simple yet flavorful curry/stir fry made using karamani and very popular in Tamil Nadu and Kerala.  This version is a no Onion No Garlic recipe but you may use finely chopped shallots for added flavor.  

In Kerala,  Onam Sadhya has payathangai thoran as one of the menu items and in Tamil homes ,this is made as a part of regular meals . Since it is a native bean like cluster beans and flat beans , karamani is widely used during Pithru Paksham (mahalaya Paksham) where we tend to consume only native vegetables. 

The recipe uses very little oil and just 2 tbsp of fresh coconut for seasoning, making it a very healthy and diet friendly preparation. 

Preparation Time  - 10 mins
Cooking Time - 10 mins
Complexity- easy 
Serves - 2 to 3 

Ingredients 

250 gms karamani/chowli/ long yard beans
2 tsp oil (coconut oil or any non flavored oil) 
1 tsp mustard seeds
1 tsp udad dhall
Few curry leaves 
Pinch of asafoetida
Salt to taste 
To grind 
2 tbsp fresh coconut 
2 green chillies 
1/2 tsp jeera /cumin

Method

• Trim the top and end of the long beans and chop them finely.  Wash well and keep aside .
• Coarsely grind the coconut, green chillies and jeera in a blender . We will use this for flavoring the poriyal/thoran.
• In a thick bottomed pan,heat oil and splutter the mustard seeds, udad dhall until golden brown followed by curry leaves and asafoetida.  
• Add the chopped karamani, give a quick stir . Add the required amount of salt and add 1/4 cup water and cook covered for 7 to 8 min until the beans are cooked well and tender .There should be no water left in the pan .
• If at all you see some water is left,  cook uncovered for a few more minutes until the water evaporates .
• Now add the coconut mixture,  give a quick stir, cover the poriyal and turn off the stove.  Let the stir fry rest for a few minutes until all the flavors are absorbed well into the beans .
• Transfer to a serving bowl and serve it with a choice of sambar rice,  rasam rice etc . 

Some more healthy and tasty stir fries /poriyal that you may like 

• Cabbage peas poriyal 
• Beans carrot poriyal 
• Chou chou poriyal (chayote poriyal)