Basic Kadai/Kadhai Gravy| कड़ाही मसाला - Vegan

Kadhai Paneer , Mix Veg Kadhai , Kadhai Mattar , Kadhai Mushroom ..... aren't these some of the delicious gravies that are on your order list during luncheons or Dineins at your favorite restaurant? 

 I know I am must have gotten you all salivating as you read this and most of you may be rebuking me for reminding you off these yummy items when we cannot even think of going out to dine considering the present scenario...

Well, don't fret ..what if I told you that you  can make these tasty gravies at home and enjoy with your family ?

All you have to do is prepare the base gravy and keep it ready .Now, to it you can add your favorite veggies or sautéed mushrooms, boiled peas or sautéed paneer and capsicums and viola your favorite kadai gravy is ready. 

I must thank Preethi of Preethi's cuisine who came up with this idea of blogging Basic Curry /gravy recipes used in Indian Cuisine for our Foodie Monday Bloghop this week . Preethi has some amazing recipes on her blog and if you are a beetroot lover you must visit  her blog to see the varieties she tries  with beetroot.  What fascinated me the most,is her Jujubees made using Dragon Fruit. The color is simply stunning and I could keep looking at it rather than pop into my mouth.

How did I think of Kadhai/Kadai gravy ?

Theme for week 256 was finalized as "Desi Base Curries" and soon I started racking my brains and started looking up cook books  and some age old hand written recipes written by Amma and while doing so I suddenly recollected a recipe which Amma had told me verbally.  I had a fair idea of all the ingredients and masala that go into it ,but little did I know that it was the basic Kadhai masala until I saw a few Kadhai recipes in my fav Tarla Dalal's cook book and concluded that mom's recipe is perfect for this theme.  It is always the Mom who comes to the rescue ..don't you all agree ?

You can make this gravy in advance and freeze it for future use .

You may also want to try my basic gravy for making Veg Makhanwala , Mutter Paneer , Kosta curry etc which are mildly spiced and slightly sweet as it makes use of Tomatoes and cashews in the making of the curry .

How to use the frozen Masala gravy ? 

• Bring down the container to the refrigerator section from the freezer  atleast 2 to 3 hrs before use, then remove the desired quantity and let it thaw while you can refreeze the balance.  
• However try to utilize it quickly as thawing and freezing time and again isn't good .
• The other option is pack them into 2 or 3 separate containers wherein the contents of 1 container can be used for single time 

What did I make using this Kadhai Masala?

I prepared a lip-smacking Kadhai Mutter (peas) gravy and paired it with hot phulkas for dinner.

Next time I plan to make hubby's fav Kadhai paneer with tri colored bell peppers .

Preparation Time : 10 mins

Cooking Time: 20 mins

Complexity: medium

Serves : 3 to 4

Ingredients 

4 medium sized tomatoes 

2 tsp finely chopped garlic (optional)

7 to 8 kahsmiri chillies or byadgi  chillies 

1 tbsp dhaniya /coriander seeds 

1 tsp jeera /cumin

1 tsp kasuri methi 

1/2 tsp haldi 

1/2 tsp red chilli powder

1/2 tsp garam masala

2 tablespoon oil 

Salt as needed 

2 to 3 green chillies 

Method

Dry roast the chillies , dhaniya and jeera in a hot pan and blend it to a fine powder after cooling the roasted ingredients. 

Blend 2 tomatoes into a fine puree in a blender and the other 2 tomatoes needs to be chopped finely . Chop the green chillies as well. Adjust the quantity of green chillies to suit your spice level.

Heat oil in a pan and add the chopped tomatoes and chillies along with haldi powder , red chilli powder and garam masala.Let it cook until mushy . If you plan to freeze this gravy for future use , then add some extra oil which will act as preservative .

Note : If  using garlic, then fry the garlic in oil first and then add the chopped tomatoes 

Never use onion in the base gravy if you are going to freeze it .The onions tend to spoil the gravy or give a foul smell after a few days .

Once ,the tomatoes turn mushy and soft, add in the tomato puree and continue cooking till the raw flavor of the tomato is lost .Add 3 tsps of  freshly ground masala powder , kasuri methi and salt and continue cooking till the oil separates from the gravy and forms a nice layer .

Keep stirring in between to prevent the gravy from sticking to the pan and cook on medium flame .

Now , your basic gravy is ready . It is best when consumed fresh, but incase you plan to freeze it, then let it cool completely, use a dry and clean spoon to pack into a food grade container and then freeze it .

How to make Kadhai Mutter/कड़ाही मटर?

• Boil about 1.5 cups or 100gms of frozen peas or fresh peas and add it to this gravy .
• Let it simmer for 5 to 6 minutes until the peas absorbs the flavors of the masala.
• Transfer it to a serving bowl, garnish with fresh corriander and serve it hot with rice or rotis.
• You can heat a little oil , saute the onions until pink and add it to the gravy along with the boiled peas . 

Linking this to week #256 - Desi Base curries 

Motiya Pulao | Moti Pulao

Motiya Pulao is a very fragrant pulao that is topped with some spicy fried paneer balls . Served with some chilled raita or a simple gravy .

I had this at a restaurant here in Bangalore much before the lockdown days and loved the taste and texture of this pulao .Though this was on my to do list for a long time, it was just getting shelved due various reasons ,but now with restaurant hopping totally come to a stand still, I decided to make it for our dinner a few days back.

Traditionally this Awadhi cuisine speciality is a non vegetarian delicacy made using Gosht /mutton but today we will see the vegetarian version .

This will be sure shot hit if served at parties , get togethers or any special occasion. 

I have given a twist to this recipe in making these little fried dumplings or Motiya as it called.  I had run out of paneer so I made use of the ready made gulab jamun mix and added some spices to it and made the fried balls.

Trust me they were equally crisp from out and soft from inside and melt in mouth as if they were made out of paneer .

Preparation Time - 20 mins

Cooking Time - 40 mins

Serves- 2 to 3 

Complexity- Medium

Ingredients 

For the Motiya (Fried Dumplings)

1 cup gulab jamun mix 

1 tsp red chilli powder

Finely chopped coriander 

2 green chillies finely chopped

Salt a pinch .

For the pulao 

1.5 cups rice 

10 to 15 beans chopped 

1 medium carrot chopped 

Handful of green peas 

Few cashews 

Salt as needed 

2 bay leaves 

3 cloves 

3 cardamom 

Small stick cinnamon

1 tsp Shah jeera 

2 tablespoon oil

1 tablespoon ghee

1/2 tsp haldi

1/2 tsp red chilli powder

1 tsp garam masala

1 tsp finely chopped ginger 

Few strands of saffron 

2 tablespoon milk .

Method 

Preparation of Motiya 

• In a mixing bowl , add the chopped corriande , green chillies , salt and red chilli powder and crush them well with your fingers. 
• Add the gulab jamun mix and gently mix it along with spices such that the masala gets mixed well with the flour. 
• Sprinkle water little  by little and knead a dough as you would do for gulab jamun. 
• Grease your palms and make small balls from the dough. Ensure that there are no cracks on the balls you are rolling .
• Refrigerate it for 15 to 20 mins and then fry them until golden brown on medium flame and keep ready. 

Preparation of Pulao

• While the Motiya balls are resting in the fridge, let us make the pulao. 
• Wash the rice multiple times , soak it in clean water for 15 mins and drain it .
• Soak the Saffron stands in warm milk and set aside. 
• In a cooker , heat the oil and 1 table spoon ghee .
• Once the oil is heated, add the shahi jeera , cloves, cinnamon, bay leaves and cardamom and fry on low heat till you get a nice aroma .
• Add the ginger and chopped green chili and fry it for 30 to 40 seconds. 
• Now , add the chopped beans, carrots and peas and give it a quick stir.
• Add salt, haldi, red chilli powder and garam masala and stir it once .
• Add water depending on the rice you are using and let it boil  .
•  For basmati rice for 1 cup rice 1.5 cups water is  needed. 
• I used normal sona masuri rice , so I used 3 cups water .
• As soon as the water boils, add the rice and cover the cooker and on medium flame pressure cook for 1 whistle and turn off .
• Let the pressure release normally. Don't rush up to open the rice.
• After the pressure releases, open the lid, add 1 tablespoon ghee, chopped corriander and the soaked saffron over the rice and lightly fluff it with a fork .
• Close it again  for 5 to 10 mins so that flavor of saffron is infused into the rice. 
• Transfer it to a serving bowl and top it with the fried dumplings and serve it hot with raita or a gravy of your choice .

Notes 

You can add some fried onions or roasted cashewnuts as garnish .

Blanched florets of cauliflower also can be added along with the other veggies .

Chutney Pulao - Vegan One Pot meal

Pulao varieties are very easy to prepare at the same time filling and healthy too. I keep experimenting with different flavors of pulao but this particular Chutney Pulao was in my to do list for a long time since I had tasted it at a fine dine restaurant. The refreshing flavor of mint and coriander chutney elevates and adds a different touch to the taste of pulao .

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4
Complexity: Medium

Achaari Pulao | Pickle flavored pulao - No onion garlic version

Hi friends,those of you who follow my blog regularly by now must be familiar that I love to experiment and cook varieties of pulao or flavored rice . In my opinion these one pot flavored rice is very healthy , filling and nutritious as it is loaded with veggies and a easy way to sneak in veggies that kids or adults don't like.
Varieties of pulao are easy to prepare and also can be carried in lunch box for office or school .Pair them with some chilled raitha or thick curd and you dont even have to bother about any side dish or gravy.

There is already another version of Achari Pulao on my blog which makes use of Onion and garlic in the method of preparation.
Today's version is sans O n G and can be easily made during any pooja, satsang or divine get togethers.

Preparation Time - 20 mins
Cooking Time - 20 mins
Serves - 3
Complexity- medium

Kalyana Rasam / Iyengar Spl Kalyana Rasam - Video Recipe

Don't we all love to eat the Vaazhaelai Sapaad aka Banana leaf meals in our big fat south Indian weddings ?? the art of eating #Rasam rice on the banana leaf is something totally amazing..Rasam served at the wedding has an unique taste and flavor. Sometimes its also called Iyengar Kalyana Rasam. An authentic recipe shared by our family cook to my mom

Tip :  rasam powder has to be freshly ground to get the flavor and taste.

Karvepillai Saadham | Curryleaves Rice (Video Recipe)

Curryleaves/kadipatha/karvepillai is a natural flavouring agent packed with a lot of nutritional value and health benefits.This tree is a native of  tropical region and widely used in Indian cuisine.
Curry leaves are very good for digestion,eyes,hair and any stomach related problems.It is also known as Sweet Neem as against the Neem leaves that are bitter in taste.

Karvepillai Saadham/ Curry leaves rice is yet another distinct recipe from the south indian kitchen.
The curry leaves are roasted until crisp alongwith udad dal,pepper corns and dry red chillies and ground into a fine powder and then mixed with rice with necessary tempering.
Can also be made for Kannu Pandigai or Aadi Perukku when making various variety rice as offering for the lord.

An ideal lunch box item that can be prepared and packed easily.

Lot of my friends requested for Video recipes,so this is my first attempt at posting a video recipe. Please let me know your feedback   :-)

Preparation Time : 5mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

Channa Pulao | Chickpeas Pulao - Easy Cooker Method

Pulavs are always a very comforting and a wholesome meal .It can be assembled easily and gets done in less that 30 mins.There are a lot of variations in Pulao that can be done so as to suit your taste buds. I have already posted about 6-7 variations of pulao in my blog and this is another addition to that list.
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.

The other Pulao varities in this blog

• Achaari Pulao
• Tawa Pulao
• Jain Tawa Pulao
• Sweet Corn Pulao
• Peas Pulao
• Veg Pulao

No onion No garlic version  :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.

Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple

Jain Tawa Pulao

I donot think Tawa Pulao needs any introduction.Its a very famous street food of Mumbai . The regular version of Tawa Pulao is already posted on this blog .You can check it here.

This is a customised version catering to the food lovers of the Jain Community or those who donot include onion/garlic as a part of their daily meals.

If someone wondered how a food would taste without the inclusion of onion or garlic or any root vegetables like potato,carrots,ginger,beetroot etc,then you all are mistaken my friends...I suggest you must make a visit to any restaurant or for that matter even a road side eatery in Mumbai  and you will be amazed to find Jain variation of every other item on the menu. Believe me dear ones its all without the compromise on taste and quality.
You can get Jain Lasagna,Jain Pizza,Jain Quesedillas,Jain Falafels,Jain Fried Rice,Jain Hakka Noodles and the list is endless..
All my Non Jain friends and readers do try this out and I am sure you just won't be dissappointed .

Preparation Time : 10mins
Cooking Time : 30 mins
Serves : 2-3 generously
Complexity Medium.

Kadamba Saadham (Iyengar special) / Kovil Kadhamba Saadham - Temple style Sambar rice

Iyengars are a sect of the Brahmin Community who follow the Vaishnava Tradition i.e. followers of Lord Vishnu and his incarnations commonly referred to as Perumal.

Kadamba Saadham (Kadamba/Kadhambam means Mixed and Saadham means Rice ) loosely translated as Mixed Rice. This is a delicacy primarily from the Iyengar Kitchen offered as prasadam to Perumal.

Just as Iyengar Puliyogre/Puliyodharai and  Akkaravadisal ; Kadhamba Saadham is another culinary identity associated with the Iyengar community looked high upon by all .

Kadhamba Saadham is infamously referred to as Kadhambam or Kovil Kadhambam . I have tasted the best of Kadhamba saadham as prasadam in at a Srineevasa Temple in Seshadripuram . It was just so tasty and divine . I think it is the positive vibrations in the temple complex that makes the prasadam feel like Nectar. 

There is always a misunderstanding that Kadamba Saadham is more or less same as Bisi Bele Baath or Sambar Saadham but the answer is NO.

Kadamaba Saadham is made using all native vegetables like Broad Beans,Raw Banana,Ash Gourd(white pumpkin),Clustered beans,Brinjals and DEVOID of Onion,garlic,corriander leaves,Garam Masalas like cinnamon,cloves,elaichi etc.

In temples they avoid using potatoes and carrots as well,but in today's recipe I have included them as all the native vegetables are not relished by my family. Also , this is very much vegan as til oil (Sesame oil) is used for  sauteing and tempering .

We can add boiled kabuli channa /kondakadalai/chick peas ,Karamani/Lobia  , Black Channa and Peanuts too .

I have seen variations where in even paruppu urundais are added to this kadamba saadham.I have not tried that so far hence I am not including that in this recipe.
As it makes use of native vegetables ,even Jains can make and relish this south indian main course.

The highlight of this recipe, is the addition of fried sun dried turkey berries/sundakkai  as garnish . 

Jain Version : Make use of vegetables like White Pumpkin,Broad Beans(Sem ki fali),Clusterd Beans(Gavaar),Raw Banana (Kaccha Kela),Surti Lilva,Lobia.

Preparation Time : 20 mins
Cooking Time : 40-45 mins
Serves  : 4-5 people generously
Complexity: Medium

Ingredients
1.5 cups rice (1 cup =200-220 grams)
1/2 cup thoor dhall
Mixed vegetables cut in cubes
(this recipe uses : 1 potato,2 small carrots, 150 gms white pumpkin,50 gms beans,50 gms flat beans /avrekkai , 1/2 raw banana)
1/2 cup boiled lobia
1/2 cup boiled avarekaalu/mochakottai/peas

Handful of soaked groundnuts 
few curry leaves
2-3 tablespoon gingely/til/nallennai/sesame oil (distributed use)
2 tsp ghee (optional) 
1/2 tsp turmeric
pinch of asafoetida
salt to taste
2 cups tamarind extract (soak lemon sized tamarind in hot water and extract the juice from the pulp and filter it)
2 -3 tsp jaggery powdered

Handful of sundakkai/turkey berries - fried 

to grind
1/2 tsp methi seeds
2 tsp udad dhall
2 tsp channa dhall
1 tablespoon dhania /corriander seeds
4-5 dry red chillies
1 tsp pepper corns
few curry leaves
3 tablespoon fresh grated coconut

Method

• Pressure cook the rice and dhall together with haldi until its soft and mushy.
• Mash the rice and dhall well by adding some ghee and 1 tblspoon gingelly oil until it is mushy well and keep aside. You may add some hot water  if you find it tough to mash.
• In a kadai,heat about a tsp of oil, and roast all the ingredients under the "to grind" section in the same order as mentioned until the dhals turn slightly golden brown and the other ingredients turn crisp.
• Cool and grind into a semi fine powder and keep aside.
• In a big vessel,heat some gingely oil,temper mustard seeds,curry leaves and add all the vegetables,saute well,add turmeric ,salt and about 1 cup water and let the vegetables cook until its half done.
• Now,add the tamarind extract,jaggery,2 cups of water and bring it to a rolling boil till the raw flavor of tamarind is lost.
• Add the boiled lobia,groundnuts, peas and mochakottai at this stage.
• Add the ground masala powder,adjust the salt ,put in the mashed rice and dhall well so that its all mixed well without any lumps ,add about half cup water if its too thick and cook covered for 3-4 minutes.
• Turn off the stove, add the fried turkey berries/sundakkai and drizzle some raw gingelly oil . serve hot with fried papads or vadams.

Photos and write up have been updated as part of Redoing the old post activity . The post was originally published on 2017 and now has been given a face-lift (2 Jun 2023)  by adding some bright and new set of pictures and some extra information (11 May 2025). The recipe (ingredients +method) remains unchanged . 

Pin me up !!

Capsicum Baath / Capsicum Rice

Capsicum Rice / Capsicum Baath is a very flavourful ,colorful and easy recipe to make if you have the Baath Masala ready with you as well as cooked rice. 

One can make it on one of the days when you are in no mood for cooking an elaborate meal or want to rustle up something quick and wholesome. 

Pair it with ginger raita/Inji Pachadi ,fried papads/fryums and curd rice ,makes up for a sumptuous lunch/ dinner by itself. Capsicum Rice makes a perfect lunch box or potluck choice. 

If you are enjoying a wedding celebration in Bangalore or Karnataka, then you surely will be treated to some delicious capsicum Baath as part of wedding feast q

Click here for the recipe for Baath Masala.

You can make use of this masala powder to make Mix vegetable baath,Vaangi Baath (Brinjal Baath) ,Menthya Baath (Fenugreek Rice) etc.

Preparation Time : 10 mins
Cooking Time : 25 min
Serves : 2-3 generously
Complexity : Medium

Jain Version :  Skip groundnuts/peanuts totally and follow the recipe as is .

Ingredients

1 cup rice (200 - 220 gms approx) - I use the sona masuri (thin rice)
2 medium sized capscium - cut length wise
1-2 tablespoon groundnuts
1/2 cup fresh /frozen peas
2 table spoon Baath Masala
2 tsp mustard seeds
10-12 curry leaves
2-3 dry red chillies
pinch of asafoetida
1/2 tsp haldi powder
salt to taste
3 tablespoon of oil ( distributed usage)

Method

• Pressure cook the rice with water in the ratio of 1:2 so that the rice is grainy and separate. It should not be mushy . 
• Tip :You may adjust the water as per the age of your rice. Basmati rice doesnt gel well for this south indian masala rice.
• Once the rice is cooked carefully spread it on a plate for it to cool down. Drizzle some oil over the rice.
• In a kadai , heat about 2 tablespoon of oil ,splutter the mustard seeds,groundnuts,curry leaves,dry red chillies,asafoetida and haldi.
• Add the chopped capsicum and peas and saute well.Add salt at this stage.
• Add the masala powder and saute it  till the masala coats well .Sprinkle some water and close a lid.
• Keep stirring at intervals to ensure the masala doesnt get burnt. If you feel the mixture is too dry you can sprinkle some water.
• In about 10 mins the capsicum and peas get cooked well and the entire masala feels like a semi gravy.
• At this stage add about 1 teaspoon oil and mix well.
• If you feel the spice/salt is less,adjust by adding the masala powder /salt accordingly and turn off the stove.
• Carefully take the cooked rice and add it to this kadai and mix it well without breaking the rice..The masala should coat every single grain of rice. 
• Let it rest for about 5 - 10 minutes for the flavours to sink in .
• Serve it with some raita and fried papads/ fryums/vadams.

BAATH MASALA POWDER

Ingredients

2 table spoon dhaniya /corriander seeds

1 table spoon udad dhall / ulutham paruppu / black gram 

1 table spoon channa dhall /kadalai paruppu/bengal gram 

8-10 dry red chillies ( paandi / gunturu - mildly spiced)

7-8    dry red chillies ( byadgi - less spice only for color)

handful of curry leaves

2-3 cloves/lavang

small stick cinnamon/dalchini/pattai

1 tsp jeera/cumin

1/2 tsp methi/fenugreek/menthayam

pinch of asafoetida 

1/2 tsp haldi powder

Method

• In a kadai,heat  1/2 tsp  oil, add the methi seeds.Let it splutter till it gives out a nice aroma.
• Add the jeera,cinnamon,cloves and saute well till the jeera becomes crisp.
• Add the curry leaves and the dhalls and saute till the dhalls turn golden brown.
• Saute the corriander seeds and red chillies until they become crisp.
• Turn off the stove,add the asafoetida,haldi and let the dry masalas cool for about 5-10 mins
• Grind it into a fine powder in a mixer-grinder into a semi fine powder.
• Store in an airtight container and use a dry spoon always.

Veg Pulav / Mix Veg Pulao

Veg Pulav is by and large everyone's favorite including children since it is very mild and doesn't have any over powering masalas / spices.

This particular version of veg pulav is very close to my heart as I have a lot of childhood memories associated with it.Being a very picky/fussy eater as a kid,my mom would make this quite often so that vegetables get incorporated.

 
My close friend 'D' has always been a great fan of this Pulav and she would always be there with me to indulge into.
If she was unable to make it for lunch or dinner when Pulav was on the menu at my place my mom would make sure it reaches her without fail. This post is dedicated to her --An ardent Veg Pulav Lover :- ) .. D this one's for you.

Loaded with vegetables it makes a complete meal by itself and can be paired with any simple raita or even plain curd/yogurt. Dal Tadka or gujurati kadi is an amazing accompaniment to this simple yet flavorful pulao .

Preparation Time : 15 min
Cooking Time : 15-20 mins
Serves : 2
Complexity : Simple

No Onion No Garlic Version : Use only ginger paste / chopped ginger / grated ginger

Ingredients

1 cup rice (preferably basmati rice ) - 220 gms approx
ghee / clarified butter - 2 tbsp
1 tbsp cumin /jeera seeds
1 bay leaf / tejpatta
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang
1 tsp ginger garlic paste or ginger paste

Pinch of turmeric (optional)
2-3 green chillies slit
Mixed vegetables cut lengthwise or as cubes ( Potato,carrots,beans,peas,cauliflower florets)
Salt as per taste

Method

• Wash and soak the rice for 15 mins and then drain it using a colander.
• Heat the ghee in a pressure cooker.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste ,cinnamon,cardamom,cloves and saute well.
• Add the vegetables ,salt,turmeric powder (if using) and saute well.
• Now add the washed and drained rice to this with 2 measures of water. 
• Close the lid and allow the rice to cook for about 12-15 mins on low flame until all the water is absorbed [OR] pressure cook for 2 whistle on medium flame.
• Allow the rice to set for about 10 -15 mins and then fluff it with a fork.
• Garnish with corriander leaves.Serve hot with any kind of  gravy or raita
• Cashewnuts roasted in ghee can also be used as garnish with coriander.

Lemon Rice | Ellumchapazha Saadham | Nimbehannu Chitranna - How to make lemon rice at home (Vegan / GF)

Lemon Rice is a very flavorful and refreshing flavored rice also called as chitrannam in Tamil and Kannada . Works best on days when we want to make a quick lunch at home or even for office and school lunch box option as well .Makes it perfect for potluck or picnic hampers too .

The juice from fresh lime gives a refreshing and a tangy flavor to the rice making it absolutely appetizing for the taste buds making it apt during the convalescence period after a brief illness of flu or viral fever.  

Lemon Rice is also offered as prasad during Navaratri and also an essential preparation during Aadi Perukku and Kannu Pongal - the 2 most important festivals of Tamil Nadu. 

Lemon Rice/Lemon saadham / Ellumcha pazha saadham pairs well with thick Avial or Morkootu and some fried papads  . When packing it for picnic or lunch box pair it with some pickle or chips . 

Hubby loves lemon rice with paruppu vadai and coconut chutney, this is a popular combo at the street side food carts in Tamil Nadu .

You may also like to try a variant of Lemon Rice with Capsicum which is equally delicious and tasty .

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

Ingredients

1 cup rice
1 tsp mustard seeds
1 tsp channa dal / bengal gram dhal
1 tsp udad dal
handful of peanuts or cashews 
few no curry leaves
3-4 green chillies
1-2 dry red chillies
1 tbsp fresh lime juice
corriander leaves chopped
pinch of asafoetida  (skip for GF) 
pinch of turmeric
salt
oil for tempering

Method

• Wash the rice properly and pressure cook with 1.5 cups of water and a few drops of oil.
• Wait until the pressure is released and fluff the rice using a fork.Do it gently to avoid breaking of the rice grains. Spread this rice on a wide plate or tray for cooling . This step ensures the rice doesn't get mushy and stick to one another in the heat.
• In a kadai,heat about 2 tbsp oil and fry the peanuts over medium flame until they turn crisp.Keep aside.
• In the same oil,splutter the mustard seeds,after crackling,add the udad dal,channa dal and fry until golden brown.
• Next ,add the green chillies,curry leaves,red chillies,asafoetida,lightly fry and turn off the stove.
• Lastly,add in the turmeric powder and required amount of salt. This is done at the end to prevent the turmeric powder from burning.
• Spread this tempering,fried peanuts and lime juice over the fluffed rice and mix gently.
• Adjust salt and lime juice as per your taste.
• Sprinkle corriander over the rice and serve hot with curd,pickle and appalam/papad.

Pin me up 

Paruppu Urundai Kuzhambu / Lentil Dumplings in spicy tamarind gravy

Paruppu Urundai means Lentil balls.Paruppu Urundai Kuzhumbu simply translates to Lentil Balls in Tamarind Gravy. A typical signature dish of South India. Every household has its own recipe of making this.This recipe what I write below is inherited from my mom.

These balls /urundai are prepared by grinding the soaked dhall/lentils and later steaming them. This steamed balls are slowly dropped into the tamarind gravy prepared using various spices and tamarind extract.

When running short of vegetables to be used in sambar/kuzhambu ,this definitely comes to our rescue.

Preparation Time : 45 mins to 1 hr
Cooking  Time : 45 mins
Serves : 2-3

Jain version : Skip the ginger and follow the recipe as it is

Images updated on 23 June 2019

Achaari Pulao / Indian Pickle Flavored Rice

Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao

Veggie Fried Rice

After my hands on making Hakka Noodles, I went ahead to make Fried Rice which was a long due.
Doesn't sound good to blow my own trumpet,but I have to say it,..it did turn out well and compliments were given by my hubby saying "The Flavor is really good" . :-)
Indeed a big feather on my cap. To go with the fried rice,I made Chilli Baby Corn - semi dry gravy.

Preparation Time :10 mins
Cooking Time : 30-45 mins
Serves : 2-3

Vegetable Dum Biryani

Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani

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.

 Pin it up for future 

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

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. 

Pin me up 

Gujarati Kadhi | Khatti Meethi Kadhi

Gujarati Kadhi is a yogurt based gravy which is sweet as well as spicy.  The gujarati version of the kadhi is slightly thin as compared to the Punjabi Kadhi which is slightly thick.  Fried pakoras or fritters are not added to gujarati kadhi 

This is a very simple and flavorful version where gramflour(besan) and yogurt (dahi/curd) mixture is simmered with some spices until the raw flavor of gramflour is lost.  Very cooling and light on the stomach especially on the days when you don't feel like having a heavy meal .

Kadhi is a very good accompaniment for plain steamed rice, jeera rice or a simple pulao .

I love this gujarati kadhi or as I call it khatta meetha kadhi which literally means tangy and sweet . The mild sweetness is because sugar or jaggery is added while the kadhi is simmering.

During summers plain kadhi and Fajeto (Aam Kadhi) are very famous and is prepared in almost every gujarati household.  

Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 2
Complexity : simple

Ingredients

1 cup (100gms) thick curd / non flavored yogurt
2 tbsp gram flour/ besan / kadalai maav
1/2 inch ginger finely grated
4-5 green chillies
1/2 tsp turmeric
salt to taste
1-2 tsp sugar or powdered jaggery 

For tempering

1 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin / jeera 
2-3 cloves /lavang
small piece cinnamon / dalchini / pattai 
4-5 curry leaves
pinch of asafoetida
1/2 tsp red chilli powder

Method

• Add the gram flour to the yogurt and beat well to have a lump free mixture.
• Grind the green chillies with a little water to a fine paste.
• Add the ground green chillies,grated ginger,salt,sugar,turmeric and about 2 cups of water and mix well.
• Now heat a heavy bottomed vessel.
• Add the mustard seeds,once they crackle add the cumin seeds,cinnamon,cloves,curry leaves and asafoetida..
• Now ,slowly add the yogurt mixture and keep stirring to avoid lump formation.
• If you feel the mixture is too thick you can add a little water.
• The mixture tends to thicken due to the gram flour,hence we need to keep stirring occasionally.
• Once the mixture starts to lightly bubble and boil,turn off the stove.
• In half a teaspoon oil , temper a little jeera and add 1/2 tsp red chilli powder , pinch of hing /asafoetida and pour it over the kadhi. This adds an extra flavor to the kadhi.
• Garnish with corriander leaves.
• Serve with plain rice,flavored rice,khichdi or any type of pulao