Paddu / Kuzhi Paniyaram / Rice Lentil Dumplings

A traditional South Indian recipe known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil Nadu),Guntha Ponganaalu(Andhra Pradesh) is a very sumptuous and a healthy breakfast. It is served with spicy and tasty coconut chutney or tomato chutney. 

You can pack the paniyarams in children's lunch boxes or can also be carried for picnics or pot luck parties. 

A special vessel/equipment called paniyarakal is used to make this delicious paniyarams .
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and shallow fry.Off late,there is non stick mould available with 7 or 12 holes. Every cavity has a little oil poured in and when it gets heated the batter is poured and fried until crisp.

Paddu / Paniyaram is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chillies.  You may also add grated carrots to the batter. 

The Chettinaad Kuzhipaniyaram is prepared using a special batter that is ground exclusively for making the paniyarams.  You can get the recipe here .

Preparation Time : 10 -15 mins

Cooking Time : 15 mins

Serves : 3-4

Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is

No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor

Ingredients
10 -15  ladleful Idli/Dosa Batter
3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 medium onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)

Method

• Soak the channa dhall in warm water for about 20 mins.
• Mix  all the ingredients(onion,chillies,ginger,cilantro,curry leaves) and the soaked lentil into the batter.
• Adjust Salt if needed.
• Heat the mould with a few drops of oil in each of the holes.
• Once the mould is heated,pour in the batter into the holes ,take care to just fill 3/4th of the hole,leave space for rising).
• After the top portion is cooked,carefully demould and cook on the reverse.
• Serve hot with tomato onion chutney or coconut chutney.

Note : Tiny holes will appear on the top and the batter feels dry,indicating the batter is cooked.

Palak Paratha /Spinach Flat Bread

For all the Paratha lovers out there,another simple,tasty,colorful and healthy version of parathas. A great hit among kids who don't like to have greens as a part of their meal,this is the best way to incorporate it in their lunch or dinner . Good for people with Diabetes as it contains just wheat flour and spinach. This can also be a part of lunch box for kids with curd or some ketchup.

" Sending this to HITS – Diabetic friendly and HITS page"  

Preparation Time : 15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain Version : Skip the ginger and follow the recipe as is

palak Paratha/Spinach Flat Bread

Dal Khichdi | दाल खिचड़ी (सात्विक) - One pot Saatvik Meal

The Dal Khichdi is a very sumptuous one pot meal. Protein rich and loaded with carbs, it has the power to keep you full and energized.

Simple to make and light on the tummy. This preparation basically is made using rice ,toor dhaal (yellow pigeon peas) and a few mild Indian spices.You can add up some veggies to it to make it all the more filling especially if you want to feed your kids who are a little fussy about eating veggies.

An instant hit in my home,both me and my hubby have a liking for this.

 As goes the popular hindi saying " खिचड़ी के  हैं 4 यार- दही, पापड, घी ,अचार " ,  meaning this khichdi has 4 best accompaniments which are yogurt,  papads , clarified butter/ghee and pickle , a piping hot bowl of dal khichdi with all of these accompaniments is soul satisfying on a chill winter day or a cozy rainy evening. 

Dal khichdi is also served to patients who are recovering from viral fever or surgery and need to have light food . When serving to patients we can skip the garam masala and other whole spices and keep it plain and simple for ease of digestion. You may add up veggies which are suitable for patients .

(Photos and text updated on 1st October 2021)

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Serves : 2-3

Ingredients

1 cup raw rice
1/2 cup toor dhall (yellow pigeon peas)

1/4 cup moong dhall (split yellow peas)
1 potato cut into big cubes (optional)
1 carrot cut into big cubes (optional)

Few French beans cut length wise (optional)
50 gms fresh green peas (optional)

1 bay leaf/ tej patta
2-3 lavang / cloves
1 small stick dalchini / cinnamon
2 tsp cumin seeds/jeera
1 inch piece Ginger /adrak
3-4 green chillies
few curry leaves
Turmeric powder

2 tsp garam masala powder
salt
1 tbsp oil
Ghee for serving (skip for vegan) 

** Jain version- omit Ginger ,potato, carrots and garlic 

Method

• Wash and soak the rice and dal for about 10 mins.
• Grind the ginger and chillies into a fine paste in a blender.
• Heat the pressure cooker with some oil in it and temper the jeera,cloves,dalchini,bay leaf and curry leaves.
• Add in the ginger chilli paste and saute well. If you please,you may add some garlic paste at this stage and saute well.
• Add in the veggies,turmeric powder,garam masala, salt and saute well till the oil coats the veggies.
• Add the rice,lentil and pour  4-5 cups of water and pressure cook for about 3 whistles.
• Once the pressure from the cooker settles,release the lid,you will see that the khichdi is all done and will be slightly mushy with a nice aroma enveloping your kitchen.
• Pour in about 2-3 tablespoons of ghee,mix well ,garnish with corriander and serve hot.
• If you feel the khichdi is mushy but slighlty tight,pour in some warm water and loosen it.Khichdi is generally a little loose and mushy,unlike the pulavs or biryanis which are dry and grainy in texture.
• Enjoy hot khichdi with your favorite accompaniment like kadhi , plain yogurt and some papads.

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Semiya (Shaavige) Payasam / Sevayyan Kheer / Vermicelli Pudding

Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a traditional sweet dish made using milk and vermicelli.Seasoned with ghee roasted cashewnuts and flavored with fresh saffron.

Semiya, Shaavige , Sevayyan refer to vermicelli and Payasam or kheer means pudding . 

Semiya Payasam is the first sweet which I learnt to make when I was trying my hands at cooking .

I always loved the Semiya payasam that amma would make and hence I was insistent that she taught me how to make it . Needless to say ,this shavige payasam (sevayyan kheer) is very close to my heart .

As simple as it may sound to make Semiya Payasam, we need to take care of a few things while making the payasam which will help you make the best kheer .Mom taught me these simple ,yet efficient tips and I can proudly say that Semiya Payasam never fails me and there is a huge fan following for the payasam I make . So here I am,sharing those tips and tricks with you all.

• Always use the non roasted vermicelli that is available in the market to make Semiya Payasam.  When we roast the semiya in ghee ,make sure you donot over roast it . The vermicelli will appear translucent and you will feel light while roasting, this is the perfect texture of the semiya to make kheer .
• Use pre boiled milk while making kheer as this will cut down the risk of milk curdling and also saves a lot of time waiting for the milk to Simmer along with the semiya .
• Soak the saffron in warm milk and rub it with your fingers gently before you add it to the paysam . This will give you maximum flavor of saffron and a subtle yellow color to the payasam. 
• You can dry roast a couple of almonds and pistachios to make a coarse powder and add it to the simmering payasam for added richness and taste.
• Semiya payasam will turn a little thick on cooling down , so before serving you can dilute it by adding some warm milk .

This week (6th May 2023) we have achieved a milestone in our Foodies_Redoingoldposts Facebook group.  This is our 100th week and we are celebrating it by redoing one of our favorite sweet post . I chose to update the write up and photos of my favorite Vermicelli Kheer for this wonderful achievement. 

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Ingredients

1 /2 cup vermicelli
1/2 litre full fat or  2% fat milk  boiled 
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar soaked in warm milk
2 tbsp ghee
1/2 cup sugar + extra if you need more sweetness.

Method

• Heat the ghee in a thick bottomed vessel.
• First fry the cashewnuts in ghee until golden brown and keep aside.
• In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
• Now slowly add the milk and keep stirring the mixture.
• The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
• Donot let the milk to get very thick. 
• Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
•  Add chopped badams and pista to the kheer
• Serve hot or cold.
• Incase the kheer/payasam feels too thick,you can add some warm boiled milk and dilute it.

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Gajar Halwa / Carrot Halwa - Microwave method

My mom had magic in her hands when she made gajar ka halwa. I try to make like her and have succeeded to a great extent.Amma always made carrot  halwa the traditional way where the carrots are cooked in milk until all the milk is absorbed and then simmered further with ghee and sugar . The traditional recipe is on my YouTube Channel and you can get the recipe here .

I customized the traditional recipe of slow cooking to make it in the microwave oven so that busy office goers or even bachelors can easily make it at home and enjoy the delicious halwa .

Taste wise I did not make out any difference between the two methods,just that the microwave method  gave me the Gajar Halwa quickly to please my Taste buds. 

Gajar halwa is mainly made in winters as the availability of Delhi carrots popularly known as Laal gajar or red carrots is abundant. But ,you can also make gajar halwa with the Ooty carrots or Orange carrots and they also taste yummy .In my home, Hubby is a fan on ooty carrot halwa while I relish both equally . I personally haven't found any stark differences between the two varieties of carrots used for preparing the halwa ,think its all personal preference and acquired taste.

I love to have warm gajar halwa with a scoop of vanilla icecream. This combination was introduced by my maternal grandpa who was a die hard sweet lover . Needless to say ,me being a fan of icecream as well as gajar halwa, this combo was a super hit with me .

This recipe was posted way back in 2013 on the occasion of V's birthday and after so many years it saw the light again today (13/1/2023) by way of which the photos and write up was updated for our fortnightly activity of Redoing Old posts ,an initiative by my fellow blogger Renu. This is the 92nd edition of Redoing old posts . I am hoping to be consistent with this activity so that many of my old posts get their desired face lift :-) 

Preparation Time : 15 mins
Cooking Time : 20-25 mins
Serves : 2-3

Ingredients

250 gms carrot grated

1 cup milk

2 cups sugar

3tbsp ghee

cardamom powder

For Garnishing

cashews - 4/5 pieces

almonds - 4/5 pieces

raisins  - 3/4 pieces

Unsalted pistachios 

Method

• Peel and wash the carrots.
• Grate them using a grater .Grate them just before you start making the halwa.
• Take a microwave safe container,add the grated carrots,milk and cook in the oven for 15 mins.
• After about  7-8 mins,take the container out of the oven,stir the mixture and place it back for the remaining time.
• Once the carrots are cooked,add the ghee and sugar and place it again for another 10 mins.
• Stir again, once after 5-6 mins and add the garnishing items and cardamom powder to the mixture and place it in the oven for balance time. 
• After adding the sugar don't cook for a long time as there is a tendency for the halwa to turn hard and rubbery.  Incase due to oversight such a mishap happens,add some milk and mix well .This will help salvage the halwa .
• The halwa starts leaving the sides of the container and you can see the ghee on top of the mixture. Yummy halwa is ready !!!
• Serve hot or cold..Both taste yummy !

Note :

• If the carrots are too juicy,squeeze out the juice with your hands before you put them for cooking.
• In case you feel the carrots are not cooked in the first 15 mins,you can increase the time and check at intervals until the carrot is completely cooked. 

Serving Suggestions :

A scoop of vanilla ice cream with the halwa is an excellent combination.

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Poha / Aval Pakoras

Poha (Hindi) / Aval (Tamil) / Avalakki (Kannada) is generally a part of the breakfast menu. Simple,delicious and a  healthy breakfast.

Here is another yummy dish made using poha.. Enjoyed by one and all.A perfect starter or an evening snack with a cup of piping hot Filter Coffee or Masala Chaai

Try and enjoy too...

Poha Pakoras  / Aval Pakoras

Ingredients

1 cup poha
1 potato grated
1/2 onion finely chopped
2 tbsp chick peas flour/besan
1tbsp rice flour
2 tsp red chilli powder
1 tsp garam masala
1/4 tsp haldi /turmeric powder
pinch of asafoetida / hing
salt to taste
finely chopped corriander/kothmir/cilantro (optional)
finely chopped mint leaves/pudina  (optional)
oil for frying

Method

• Wash and then soak the poha for about 15 mins
• Add all the above ingredients except oil along with the poha and mix them nicely to bind all the ingredients well.
• Sprinkle some water to bind the mixture.
• Heat the oil in the frying pan.
• When the oil has been heated to the right temperature,take small balls from the mixture and drop the into the oil.
• Fry until golden brown.
• Serve hot with mint chutney or tomato sauce.

Bisi Bele Baath - Karnataka Special

Bisi Bele Baath,a signature dish of Karnataka,India primarily made out of rice and lentils literally translates to
(Bisi)- Hot
(Bele)-Lentil
(Baath)-Rice

  A slightly lengthy method of preparation,but the end result is delectable.There are various recipes used in different households for the preparation of Bisi Bele Baath.The recipe which I am going to share with you,is the one that I learnt from my Mom.


Preparation Time : 30 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

For the Bisi Bele Baath Masala
1 tbsp Channa Dhall / Yellow Bengal Gram dhall
2 tbsp Dhania / Corriander seeds
10-15 dry red chillies (the spicy variety)
3-4 dry dry byadgi red chilli (no spice color yielding chilli)
1 tsp methi/fenugreek seeds 
1 small stick cinnamon
2-3 cloves 
Curry leaves - few 
turmeric powder

asafoetida

Main Dish
1 cup rice
1/2 cup thoor dhall
1 potato- chopped as cubes
1 onion - chopped as cubes
2 carrots- chopped as cubes
1 drumstick - chopped lengthwise 
50 gms french beans - chopped lengthwise
50 gms green peas
lemon sized tamarind - soak in hot water and extract thick pulp
Jaggery

1/2 cup grated coconut 

Tempering
2 tsp Mustard Seeds
2-3 dry red chillies
curry leaves

asafoetida

Method

Preparation of the Masala
1. Heat a little oil in a pan,add in the dry red chillies and roast until the pungent flavor  of the chillies is lost and they turn crisp and keep it aside.Take care not to burn them.
2. In the same pan,now add the channa dhall and roast it until it turns golden brown,keep aside.
3. Add in the corriander seeds,methi seeds,curry leaves,asafoetida and turmeric powder and roast them until the corriander seeds give out a nice aroma.Methi seeds should not turn brown.It will become bitter.
4.Lastly ,just dry roast the cinnamon and cloves.
5.Grind all of these into a dry spice powder.

6.This powder can be stored in a container and can be used later also.

Preparation of Bisi Bele Baath

• Pressure cook the rice and lentil with a little turmeric powder and 3 cups of water.
• Take about 3 tbsp of the masala and wet grind it with the grated coconut into a fine paste.
• In a deep heavy bottomed vessel,heat a little oil and temper it with mustard seeds,curry leaves and dry chillies.
• Saute the onions until pink,add in the rest of the veggies and saute till the oil coats around them.
• Add in salt,asafoetida and pour in the tamarind extract and some water ,enough to cook the vegetables.
• Add small amount of jaggery and 1 tbsp of the masala and let the veggies cook well.
• Add the masala paste prepared using coconut,when the vegetables are half cooked.
• Mean while,slightly mash the cooked rice and lentil so that it blends well when added to the cooked vegetable mixture.
• Once the vegetables are cooked well ,add in the rice and stir well and allow the entire mixture to slightly come to a boil.
• You may add a little water,if you find difficulty in stirring the mixture and it seems too thick.
• Check for the spice and salt and add salt accordingly.If you need more spicy you can add in the dry masala and stir well.
• Before serving,garnish with roasted cashewnuts or groundnuts and drizzle some ghee over it and serve hot with Papad,potato chips and curd.

Note :

• For those who dont like the taste of onions,it can be omitted while preparing.
• Vegetables such as capsicum,ash gourd(white pumpkin),Chou Chou (Chayote) can also be added.
• Instead of green peas,boiled chick peas /chole can be added

Pav Bhaji / पाव भाजी - Street Food Delicacy

Having grown up in AAMCHI MUMBAI..(this is how we MUMBAIKARS refer to MUMBAI) for 25yrs of my life,this yummy street food delicacy has been a part and parcel of my childhood. Pav bhaji is an inseparable part of any Mumbaikar.

If you are wondering what is this pav bhaji ? It is very simple, pav is a colloquial and local term used to refer to dinner roll / bread shaped as square buns and bhaji is a vegetable gravy served along side . The pav is roasted in butter and served with the bhaji with a dash of lime and diced onions.

The story how pav bhaji came into existence is very interesting... Bombay was once a city with a lot of textile mills all around which would be buzzing with action round the clock. So during one such time,it seems the food cart owners ran out of their usual supply of food and in order to serve the hungry mill workers ,they put in all the veggies ,spices and masala on hand and served with pav . Thus was born the world famous Pav Bhaji . 

Each locality will have its own famous pav bhaji center and a set of regulars who flock their at every single pretext. Our area too had 2 or 3 such pavbhaji special joints and I have had my share of enjoying it with oodles of butter .Yes,that's how the restaurants serve pavbhaji.  

Pav bhaji is eternal favorite at home which I make it various ways ,an elaborate version ,a quick fix version using pressure cooker and also a No Onion No Garlic version when I am making for dad . 

This recipe of making pav bhaji is how my mom would make ,so undoubtedly it is one of my most cherished versions .

Offlate ,in the name of pavbhaji people add all sorts of vegetables like beans , doodhi (bottle gourd), Raw papaya and what not, but traditionally it has always been tomatoes, potatoes, cauliflower, onions, garlic, capsicum and peas that have gone into the making of bhaji.

As kids,our summer holidays would revolve around playing with friends and on many occasions we would just plan a luncheon or dinner meet at a friend's house impromptu. Our friendly mommies would dish out their best recipes for us kids and we would all happily enjoy a yummy finger licking meal . At my home,it was mostly pav bhaji request from my friends second after Idlis ,wada and chutney .

The restaurants mostly use edible food color to get the deep red color of the bhaji ,but mom would add a small portion of beetroot while making pav bhaji which will give it the deep red color naturally. 

This recipe is very close to my heart and is one of the most visited posts on my blog. I had posted this in my initial days of blogging which is almost 8-9 years ago . Today (13 Aug 2023) ,I have updated the photos and write up with some of my fond memories.  Hope you all like it and continue to support my blogging journey .

Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

10-15 cauliflower florets (boiled and mashed)
2-3 medium sized potatoes (boiled and mashed)
2-3 medium sized tomatoes - blend into a puree
1 onion-finely chopped
1 capsicum - finely chopped
1 cup fresh/frozen peas

2 tsp grated Beetroot (to get a natural red color )
2 tsp  red chilli powder
4 tsp Pavbhaji masala ( any brand ..Everest, Baadshah, MDH, MTR etc)
Salt to taste
4tbsp salted butter
corriander/cilantro for garnishing
1 slab of pav.

(Note : In India its available as PAV BHAJI Buns and for people living in foreign lands you get them at Indian grocery stores. If any of these options are unavailable you can use sandwich bread for the same.)

 Method

• Heat 2 tbsp of butter in a thick bottom vessel.
• Add the onions when the butter melts and is heated up.Saute until onion turns light pink.
• Add the chopped capsicums.
• Close the lid and cook for some time.
• Add the tomato puree,grated beetroot and green peas.To this add the red chilli powder,salt and pav bhaji masala.
• Note : In case you desire a spicy bhaji,you can add some more pav bhaji masala / red chilli powder.
• Let the mixture come to a boil so that the raw taste of the tomato puree is lost. 
• Now add the mashed potato and cauliflower florets.
• Stir the mixture so that all the contents get mixed properly and let the mixture cook .
• Use a potato masher and mash the contents well while the bhaji is getting cooked .
• The bhaji must be of flowing consistency and resemble a porridge.  There should not be huge Chunks of any vegetables.  Hence, this step is very important.
• By the time the mixture is cooked,heat a tava / griddle to roast the bread /pav to be served along with the bhaji
• Serve the roasted bread/pav and bhaji by garnishing with some raw onions,cilantro and a dollop of butter over the bhaji.

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Chole Masala / Channa Masala - Chickpeas Curry (vegan)

Who doesn't love the spicy tangy flavored channa/chole with hot hot Puris,bhatoora,naan or simple phulka rotis.. Ohh..just heavenly !!! I am no exception either. I love to enjoy chole any day.  This is one recipe you can never go wrong ! 

Channa / chole/ chick peas are used widely across South Indian , North Indian Cuisine as well as globally too .At our home we enjoy all delicacies made from chick peas .

You can check out the collection of recipes on my blog where I have used chickpeas in various ways.

Coming to this delicious channa masala or chole masala ,call it the way you like , there are so many different recipes to follow and enjoy the preparation. The channa masala is a classic accompaniment for hot pooris or bhaturas . 

If you are preparing channa or chole masala during Navratri or some festive meal as prasad ,you would want to try my Jain Chole Masala or Chataka chole - both of which are recipes sans Onion and garlic. 

During the mango season , pair some piping hot puris with chole and chilled Aam Ras which is a heavenly combination.  

Just like Poori Bhaji Aamras , Poori Chole and Aamras is another match made in heaven . 

Preparation Time : 10 hours
Cooking time : 45 mins
Serves : 3-4

Ingredients

100 grams kabuli channa/chick peas/garbanzo beans
2-3 tomatoes
1 medium sized onion finely chopped
2 tbsp channa/chole masala (Everest,Badshah,MDH ..any brand)
1 tsp ginger garlic paste
2 cardamoms/elaichi
2 lavang / cloves
1 tsp saunf
1 tsp jeera/cumin seeds
2-3 green chillies
pinch of turmeric
corriander/cilantro - garnish

Method

• Soak the chick peas/kabuli channa overnight
• Pressure cook the soaked beans with a pinch of salt until soft.
• Make a puree of the tomatoes,green chillies and saunf.
• Heat oil in a wok,add the jeera,cardamoms and elaichi.
• Saute the onion until light pink.
• Add the ginger garlic paste and saute until the raw smell is lost.
• Pour in the tomato puree,turmeric,salt,chole masala and cook until oil separates from the gravy.
• Add the cooked chole into the gravy,if the gravy feels too thick,you may add some water.
• Allow it to boil ,till you get very good aroma.
• Turn off the stove,garnish with cilantro,raw onions and serve with rotis,naan,puri,flavored rice or bhatoora.
• If you like a little tangy flavor,you may squeeze a dash of lime juice.

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Channa Masala was one of the initially recipes I had posted when I started blogging in 2013. Over the years,the recipe got made several times but sadly the post never got a face-lift.  As the mango season is drawing to a close, we at home enjoyed this lipsmacking dinner and also the old post got a makeover in terms of photos and write up. Do check out this recipe and share your views and thoughts!! 

Cheesy Bread Bites

This recipe ended up as a substitute for sumptuous Bread Upma .I had less number of bread slices in my fridge which would not be enough for making bread upma.Hence I cooked up this tasty yummy bread bites.
Can be a very good starter for any get together, kid's birthday parties or even a lunch box menu for school :)
Do try this and impress your friends or kids at the next upcoming  party.

Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 3-4

Cheesy Bread Bites

Potato Vada / Potato Dumplings

Just as Mango is the king of fruits , I always feel that POTATO is the king of Vegetables.
There will hardly be anyone who dislikes the taste of potato and items made out of potato.
Here comes one such yummy recipe made out of the KING of VEGGIES.

Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 3-4

Potato vadas / Potato dumplings

Peas Pulav / Matar Pulav / मटर पुलाव

Peas Pulao/ Matar Pulao is a classic and yet simple recipe . A perfect menu item for all sorts of parties ,get together and festive days.

A rice preparation that is absolutely mildly spiced, it is a crowd pleaser and also pairs well with any type of spicy gravy like Chole , Matar Paneer , Gujarati Kadhi ,Kaju Matar Masala etc etc.

Matar pulao was one of the recipes I learnt on my own when I was experimenting in the kitchen with flavors, taste and textures.I very vividly remember the surprised and happy look on my mom's face when I served her Matar pulao with raita as a surprise when she came back after completing some errands.

Peas pulav can be easily prepared to pack for lunch box as well . Kids and elderly would love to enjoy this yummy preparation during their lunch time. 

Matar pulao is one of our family favorites and go to recipes when I want to whip up a quick lunch or dinner . I normally pair it with Gujarati Kadhi as it compliments the flavors well . At times  I also serve it with some crispy papad to add up to the crunch.

Masala Matar Pulao is another classic recipe which we like at home but that is reserved for days when we crave for something spicy ,masaledar but at the same time a light and filling meal . Do check out recipe by clicking on the link above .

I had actually forgotten to update my pics on the blog with better pics for Peas Pulao. Each time I make Matar pulao ,the urge to immediately have it piping hot kept delaying my activity of clicking some decent pics, but this time I was determined to click decent pics and update the post which was published in 2013 with amateur pics during early blogging days.  So here it is a revamped post (7/10/23) with  better pics and extra anecdotes from my memories. Recipe is now suited to cater to Vegans,  No Onion No garlic and Jain patrons as well. 

Preparation Time : 10 mins
Cooking Time : 30 mins

Complexity - simple 
Serves : 2

Jain Version : Omit  the ginger garlic paste and follow the recipe as is.

No Onion No garlic version : Use grated ginger or ginger paste and skip the GARLIC

Vegan version can use cooking oil instead of ghee /butter.

Ingredients 

1 measure rice (preferably basmati rice )
ghee / clarified butter - 2 tbsp (or)

Oil 2tbsp ( vegan version) 
1 tbsp cumin /jeera seeds

1 bay leaf 
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang

1 green chilli slit vertically 
1 tsp ginger garlic paste (optional) 
1 cup fresh/frozen green peas
Salt as per taste

Method

• Heat the ghee/oil in a pressure cooker/heavy bottomed vessel.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste , green chilli, bay leaf ,cinnamon,cardamom,cloves and saute well.
• Now add the washed and drained rice and peas to this with 2 measures of water.
• Close the lid and allow the rice to cook until all the water is absorbed if cooking in a pan . If cooking in pressure cooker, cook on medium flame for 1 whistle.  Let the pressure release naturally .
• Allow the rice to set for about 10 -15 mins.
• garnish with corriander leaves.
• Serve hot with any kind of dhaall , kadhi, gravy or raita. 

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Paruppu Adai /Lentil Crepes - Protein Rich Recipe

Paruppu Adai / Lentil Crepes is a very famous dish of Tamil Nadu. Made out of a mixture of various lentils and rice.

Makes a very healthy breakfast or dinner option which  is relished by most people . Adai can be given to kids in their lunch box or even served as an after school snack .When served as lunch box option ,it keeps the children fill till such time they get back home . 

Adai Avial is a very famous combination and it is understood that if aviyal is made for lunch,then it has to be Adai for dinner . As much as aviyal is a sought after combination for Adai; jaggery ,coconut chutney and Idli Molagapudi are just as perfect to enjoy the crisp and piping hot Adais with a dollop of butter .

If following vegan diet , then butter and avial combination can be avoided ,instead it can be had with coconut chutney or tomato chutney. 

Adai is made as a prasadam/Neivedhiyam for Karthigai Deepam . In Tirunelveli side Karuppu Ulundhu Adai is made while most of the households offer this Paruppu Adai along with Neiappam and Sweet Pori . Nei appam and sweet pori recipes will be uploaded soon.

Preparation Time : 4-5 hours
Cooking Time : 15 mins
Serves : 4-5 
Complexity  : Simple 

Ingredients 

1 measure / 1 cup raw rice ( I have used sona masuri)
3/4 cup Bengal gram dhall /channa dhall
1/4 cup thoor dhall / pigeon peas/ thuvaram paruppu 
1/4 cup moong dhall / split yellow lentil / paasi paruppu

7-8 byadgi or Kashmiri dry red chillies 
2-3 gunturu / pandi dry red chillies 

2 tsp pepper 
Few curry leaves 
Finely chopped coriander 
Salt to taste 
Asafoetida as needed.

**Skip onions if following Jain /No Onion No Garlic diet and also if making for Karthigai Deepam 

Method

• Wash the rice and lentils under running water and soak the red chillies  and pepper along with the rice and lentils for 4 -5 hrs

• Grind them well in a blender / mixie to a slighlty coarse batter. While grinding add the curry leaves as well . You can add one or 2 green chillies for extra taste and flavor.

• Add salt and asafoetida as needed.

• Transfer the batter to a wide mixing bowl and add the chopped coriander and mix well.

•  Consistency of the batter should be slightly thicker than dosa batter . Adai batter doesn't have to ferment like dosa/idli batter . It can be made instantly. 

• You can add some finely chopped onions or cabbage or grated carrots for a healthier version. 

• Now heat a griddle / dosa tava .
• Take a ladle full of the batter  and spread on the tava like dosa. Remember Adai is a little thick and not as thin as a dosa.

• Cook on one side and then flip it over to cook the under side as well.

• Serve hot with an accompaniment of your choice like jaggery , avial , chutney or even some thick curd.  
• Avoid butter ,curd and avial if you follow Vegan diet.
• Butter and Idli Molagapudi are a classic accompaniment for Adai. 

 Note

1. Donot keep this batter for more than one day in the fridge..consume as quickly as possible. 
2. Soaking time for the rice and lentils should be maximum of 3 hrs . If you soak for longer period , the lentils will start giving out foul smell which is not  good for health. 
3. Incase you happen to soak and forget to grind, drain all water, wash it once or twice until the smell is gone and keep it in the fridge without the water.Grind it the next morning without fail.  
4. The color of the batter will depend on how much Kashmiri chillies are being used.                                                      

  

Peas (matar) Masala / Pattani Masala - Vegan Curry

Green peas are frequently used in Indian Cooking and in various ways ranging from starters to main course . I have also read about Green peas halwa and Green peas kheer also being prepared ,which makes it a part of dessert recipes too.

I have eaten and prepared various types of gravy using Green Peas,but this is an entirely different recipe that was roughly told to me by my hubby . He loves to have this Peas Masala or pattani masala as we call in Tamil with his favorite Tomato rice a.k.a Thakali Saadham.

It seems during his initial days of work Vj would carry this for lunch very frequently. 

Once he migrated to Bangalore for work, the dabba culture vanished and this recipe was long forgotten .

One day all of a sudden ,when we were discussing about our favorite food ,Vj spoke about this pattani masala and vaguely told me how it would taste.  Basis that, I prepared a gravy my style and he was super elated to relish as it took him down the memory lane .

I use peas a lot in my day today cooking and some of my favorite recipes with Peas as the star ingredient are 

• Peas Pulao / Matar Pulao
• Masala Peas Pulao
• Kaju Mattar Gravy / Cashew Peas Curry
• Mattar Paneer
• Matar Poha 
• Chooda Matar

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Ingredients

2 Ripe tomatoes - cut into cubes
1 medium sized onion - cut into big slices (optional) 
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.

Notes : 

• If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
• Skip the onions and follow the recipe as is for a No Onion No Garlic version
• Skip the Ginger and onions for a pure Jain version. 

Method

• Take a kadai with 2 tbsp cooking oil and heat on medium flame.
• When the oil is hot,add the jeera and allow it to crackle.
• Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
• Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
• Allow this to cool and then grind this in the blender into a smooth paste.While grinding add the saunf also.
• Heat the kadai with some oil and crackle the cumin seeds.
• Add the tomato paste ,salt , dhania powder and cook the paste.
• When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
• Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
• Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

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