Pidikarunai Masiyal | பிடிகருணை‌ மசியல் (small elephant foot yam)

 Pidikarunai Kizhangu belongs to the Yam/Jimmikand family and is native to southern India especially Tamil Nadu . 

Also known as Pidi Karanai or karunai kizhangu it is often mistaken with arbi /taro root ,but both are entirely different . 

 Elephant foot yam is known as Senai kizhangu or simply Senai /Chenai.

Pidi karunai is used in a variety of recipes like masiyal (gravy type) , stir fry , sambar, kootu etc

Pidi karunai is small in size as compared to the regular yam /suran that is commonly used. 

Kai Pidi in Tamil is a measure to denote "a fistful" and as this vegetable fits within the size of one's fist it is called as Pidi karunai .

The flesh inside is starchy, and has a slightly slimy texture when cooked. It has a mild earthy flavor . Pidi Karunai has a tendency to cause mild itchiness to some, hence we always need to cook it in tamarind water to reduce the itchy property .

Health benefits of Pidi karunai

• Rich in dietary fibre 
• Low glycemic index.
• Rich in potassium ,Vit B and C 

Pidikaranai masiyal is a very traditional Tambrahm recipe ,so obviously it is devoid onions, garlic and other strong spices .

Every home will have their own slight variations in preparing this masiyal .Some use tamarind pulp to cook the masiyal while some recipes just use a dash of lime juice while serving. 

I was introduced to Pidikarunai masiyal only after my marriage and that was when I first saw this vegetable.  In Bangalore, this vegetable is still a rarity but with the growing Quick commerce and Dark storage concept, we do get to relish Pidi karunai 3 to 4 times a year .

If you are in Tamil Nadu or happen to visit, you can definitely buy these from the local vegetable vendors .In Mumbai , Matunga market stores this vegetable around Sankrant for a few weeks .

Preparation Time - 30 mins
Cooking Time - 45 mins
Complexity - medium
Serves - 3 to 4

Ingredients 

500gm pidikarunai 
2 green chillies 
Finely chopped ginger 
1/2 cup tamarind extract 
1/2 tsp sambar powder
1 tsp oil 
1/2 tsp mustard seeds 
1 tsp udad dhall
2 dry red  chillies 
Few curry leaves
Pinch of asafoetida 

Method

• Soak the pidikarunai in water for 10-15 mins and scrub it clean to clear the mud off it .
• Add the cleaned Pidikarunai in a pressure cooker with sufficient water ,turmeric and a small piece of tamarind. 
• Pressure cook for 3 whistles and open it after the pressure releases .
• You may immerse the pressure cooked pidikarunai in a bowl of water .This step makes the peeling of pidikarunai easy.
• Peel the skin of the pidikarunai and mash it well with a masher or using back of a ladle .
• To the mashed pidikarunai, add salt, sambar powder , turmeric and the tamarind extract. Mix it well and keep aside .
• In a kadai,add oil and once heated,temper it with mustard ,udad dhall,curry leaves, ginger,green chillies and red chillies.  
• Add the pidikarunai mixture to the tempering, 1/2 cup of water and cook until the raw flavor of tamarind is lost.
• You can adjust the consistency by adding water if you feel it is too thick.  Also,adjust the spice and salt level based on your liking .
• Delicious pidikarunai masiyal is ready to be served .
• You can mix it with rice and hot ghee and eat it with some roasted papads and curry.

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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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) 

Mini North Indian Thaali - No Onion No Garlic (Pitru Paksh Special)

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

Aadi Amavasai (Amavasya) Special post

Thai Amavasai , Aadi Amavasai and Mahalaya Amavasai  are very significant for Tamil people . The ancestors ,our pithrus are worshipped on Amavasai and the family seeks the blessings of our forefathers for the family's wellbeing. 

Aadi Amavasai is observed in the Tamil month of Aadi / Aashada / Karka (cancer) between July 15th and August 17th. 

Aadi Amavasai is the first amavasai that falls after the start of Dakshinayanam . Dakshinayanam is when the sun moves to the south of Equator .  In western India,  it is known as Ghatari Amavasya .

Like every other Amavasai,  the pithrus are worshipped and the whole family seeks their blessing . It is believed that those who observe Aadi Amavasai their families are blessed with good luck,peace and prosperity by their ancestors.  Tamil Brahmins offer tharpanam around mid morning and offer Dakshina to the Vadhyar / priest . Tharpanam is offered only by the sons who have no father . 

According to Garuda Puranam, offering black til (sesame seeds) and water to forefathers on this day will please them and they shall bless  you with longevity, success, progeny and relief from debts.

My prasadam platter above  was prepared for last year's (2023) Aadi Amavasai .In 2024 ,Aadi Amavsai is on Aug 4th 2024 . 

As like every other special occasion, even Aadi Amavasai is celebrated with an elaborate meal spread offered to our pithrus . Each family has their own tradition of preparing the food . In a typical Tamil brahmin home ,we make Vadai and Payasam along with Raw Banana (vazhakkai) curry , pepper based kuzhambu , jeera pepper rasam ,cucumber pachadi ,boiled moong dhall .

Along with this you can also prepare Arbi fry (seppankizhangu fry) ,Suyyam / Sugiyan ,Inji Thogayal etc etc .

In Maharashtra and  Gujarat ,people feast and rejoice on Ghatari amavasya as Shravan Mahina commences on the day after Amavasya and people observe Vrat/fasting and refrain from eating non veg during Chatur Maas . 

This year in 2024 it is celebration galore continously . 

Aug 2 - Aadi Vellikizhamai - auspicious Friday in the month of Aashada. How to offer maav vilakku on Aadi Vellikizhamai? 

Aug 3 - Aadi Pathinettam Perukku - Thanks giving and gratitude to River Kaveri . You may read my post on Significance of Aadi Perukku on my blog.

Aug 4 - Aadi Amavasai. 

Aug 7 - Thiru Aadi Pooram ( birth of Sri Aandal) 

Click on the recipe Names below for a complete recipe 

• Payatham Paruppu Payasam / Moong dhall kheer 
• Ulundhu Vadai / Medhu Vadai 
• Jeera Milagu Rasam  (skip the tomato while making for Amavasai)
• Vazhakkai Podimaas / Raw Banana curry 
• Vellarikaai Pachadi/ Cucumber Raita
• Milagu Kuzhambu 
• Rice + Ghee 
• Boiled Moong Dhall with mustard jeera tempering.

Incase you don't have time to prepare such an elaborate menu for Amavasai,  you can look up my post on Basic Amavasai Thaligai and cook up and simple, yet authentic  offering for Amavasai.

To know about the Significance of Mahalaya Amavasai look up my post on the same .

Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1 medium sized Cauliflower 
2 medium Potatoes 
3 medium Tomatoes
2 Green chillies finely chopped
1/2 inch Ginger finely chopped
1/2 tsp Red chilli powder
1tsp Dhaniya jeera powder 
1/4 tsp Haldi/turmeric 
1 tsp garam masala
1/2 tsp jeera
1/4 tsp saunf
Salt as required 
Corriander leaves finely chopped
2tsp Oil
Pinch of sugar

Method 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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Nei Payasam | Aravana Payasam

 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

 In temples, nei payasam is made in huge bronze urulis and slow cooking method is followed. Ghee is poured at intervals until the ghee is completely absorbed into the rice and jaggery mixture.  Normally, dark colored jaggery is used for preparing nei payasam, hence the color will be dark and deep brown. 

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Preparation Time - 15 to 20 mins
Cooking Time - 45 mins
Complexity- medium 
Serves - 2 to 3

Ingredients 

3/4 cup raw rice (I have used Sona Masuri )
3/4 cup powdered organic jaggery 
1/2 cup ghee 
Few cashews 
Pinch of dry ginger powder 
Pinch of cardamom powder 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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Maangai Sambar | Raw Mango Vegetable Sambar

 Raw mangoes mark the beginning of summer and the pickling season.  Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.

The  sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe.  Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .

The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. 

Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp.  Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . 

I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.

Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a coconut based vegetable stir fry and serve along with some papads to enjoy a wonderful lunch experience. 

In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .

Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe.   I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . 

If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .

Maanga Pachidi (Mango relish)

Maanga Thokku ( spicy mango relish) 

Maavinkaai Chitranna ( Mango Rice)

Maanga  Thogayal (Chutney)

Maangai Pisaral (Instant mango pickle)

Aam Panna (refreshing Summer drink)

Preparation Time - 15 mins
Cooking Time - 20 to 25 mins
Complexity - Simple
Serves - 3 to 4

Ingredients 

100 gms pumpkin 

1 medium sized capsicum/green bell pepper 

1 medium sized raw mango 

3 tbsp sambar powder 

3/4 cup thoor dall /pigeon peas

Pinch of turmeric 

Salt as needed 

2 tsp oil

1/2 tsp mustard seeds 

Fresh curry leaves 

1/2 tsp jaggery powder 

Fresh corriander chopped

Pinch of asafoetida 

Method 

• Chop the capsicum,pumpkin and mango into medium sized cubes .
• Add 3/4 cup water ,Pinch of salt and cook the vegetables until they are well cooked. The vegetables must be firm ,yet well cooked . Donot keep stirring with the ladle,they will become mushy.
• Meanwhile ,wash the thoor dhall well and pressure cook it with turmeric for 4 to 5 whistles with sufficient water. Release the pressure naturally and mash it well using a whisk or hand blender . The dhall must be soft and mushy. 
• Once the vegetables are well cooked, add the sambar powder ,jaggery ,some more salt and bring it to a rolling boil. 
• Slowly add in the cooked thoor dhall, adjust the consistency of sambar by adding some water if needed and let it come to a boil . You can add some sambar powder if you feel the spice is less. 
• Prepare a tempering of mustard seeds,asafoetida and curry leaves in hot oil and pour it over the sambar .
• Garnish with fresh corriander and turn off the stove.

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Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe

 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Preparation Time- 10 mins
Cooking Time - 20 mins
Complexity - simple
Serves  - 2 to 3

Ingredients 

2 cups rice (Basmati / Sona Masuri / any short grained rice ) 
3 to 4 medium sized tomatoes 

1 onion chopped (optional) [skip for jain and no onions no garlic recipe ] 
3 green chillies slit 
Few curry leaves 
Fresh corriander 
1 tsp mustard seeds 
1 tsp channa dal 
1 tsp udad dhal 
2 tsp corriander powder 
1/2 tsp jeera powder 
1/2 tsp chilli powder 
Pinch of turmeric powder 
Salt as  needed
2 tbsp cooking oil 
Pinch of sugar 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry . 

Vellarikaai Inji Thayir Pachadi | Cucumber Ginger flavored yogurt - No cook recipe

 Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .

Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. 

Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the Khamang Kakdi of Maharashtra ,Southekaai kosambri from Karnataka ,Vellarikai Kichadi of Kerala or Pahadi Raita from Himachal Region . 

Today , I shall be sharing another favorite recipe using cucumber.  Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes,  sweet potatoes,  ladies finger,ginger etc .

• Sweet potato thayir pachadi
• Dangar Pachadi
• Inji (Ginger) Thayir Pachadi 
• Thakali (Tomato) thayir pachadi 

Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe.  We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.

Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. 

Preparation Time - 10 mins
Cooking Time - Nil 
Complexity- easy 
Serves - 3 to 4

Ingredients 

2 small Cucumbers or 1 medium Cucumber
150ml thick yogurt /dahi/curd 
Salt as needed 
Small piece of ginger 
1 small green chilli
Few curry leaves 
2 tsp finely chopped fresh corriander 

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp udad dhall 

Pinch of asafoetida 

Method 

• Peel the skin of the cucumber.  Finely chop half the quantity of the cucumbers and add it to a mixing bowl.
• Roughly chop the other half of the cucumber and blend it with ginger , chilli, corriander, curryleaves and little salt to a very fine paste.
• Whisk the curd with adequate salt and make it lump free. 
• Mix the cucumber paste , chopped cucumber and the whisked yogurt.  Adjust salt if needed. 
• Prepare a tempering of mustard seeds and udad dhall in hot oil with asafoetida.  Cool it and then add it to the raita . Donot pour hot tempering over the pachadi as the curd may turn sour in the hot weather .
• Delicious thayir pachadi is ready to serve .

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Jeera Rice / Jeera Pulao - North Indian Saatvik Lunch

 Jeera Rice is prepared very often in my place and it is one of our family favorites when we want to enjoy some light meal but packed with flavors . Jeera Rice is an inseparable part of any festive North Indian fare . If the spread is heavy then jeera Rice or Matar (Peas) pulao are perfect choice to balance the meal .

Jeera Rice pairs well with Dal Tadka, Rajma ,Chole and even Matar Paneer and can be enjoyed as a solo meal by itself. 

So common that it is in my home,I hardly realised that it has not been blogged yet . I was surprised myself and then decided to go ahead and blog it  today itself without any further delay. 

Jeera Rice or jeera pulao ,whatever you may call, is very easy and simple to make.Absolutely doesn't require any fancy ingredients nor is the process complicated.  Jira Rice is one of the earliest recipes  I learnt while experimenting in the kitchen .

Jeera Rice is a perfect recipe for beginners ,bachelors or hostel staying kids where they can enjoy some healthy meal at their own comfort. If you have no time to make a gravy ,one can enjoy it with salted chilled dahi/yogurt or even a simple raita .

Basmati rice works best for any pulao and so is the case with Jeera pulao too,but incase you don't have it or dislike the aroma of Basmati we can easily use sona masuri or kolam variety of rice too . Ensure that you use the rice:water ratio properly to get the perfectly fluffed up and grainy Jeera Rice.

This morning, I decided I should make some special meal as we were all bored eating the usual South Indian fare.  Quickly decided to prepare a simple ,Saatvik (no Onion No garlic) North Indian Thali . Deciding the menu didn't need much brainstorming as I had some boiled chole in my fridge which got made as Chole Masala and some soaked up Sabudana/ Jawwarsi from Breakfast helped me make the delicious Sabudana Kheer /Jawwarsi Payasam which took care of the dessert .

Click the individual menu names below for the detailed recipe .

Sabudana Kheer 

Chole /Channa Masala 

Jeera Aloo 

Wheat Puris 

Jeera Rice  (recipe in the post below)

Salted Dahi  - Chilled yogurt flavored with salt,chilli powder  and cumin powder

Masala Chaas 

Fryums /Papads

Preparation Time - 10 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 2 to 3

Ingredients 

1.5 cups basmati rice 
3 cups water 
2 green chillies chopped finely 
2 tsp jeera /cumin
2 cloves
1 bay leaf
2 cloves 
3 tbsp ghee (use oil for Vegan) 
Salt as needed

Method

• Wash the rice well and drain it in a colander for 10 mins
• Heat the ghee in a pressure cooker ,splutter jeera when the ghee is hot,followed by the cloves ,green chillies, cardamom and bay leaf .
• Add the rice and quickly roast it on low flame until you get a nice aroma.
• Add the water , required amount of salt and pressure cook on medium flame for 2 whistles. 
• Let the pressure release naturally, slowly open the lid and fluff the rice lightly without breaking it.
• Garnish it with fresh corriander and serve hot. 

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Milagu jeera Rasam / Pepper Cumin Rasam

 Jeera Milagu Rasam is a comforting meal which is a soothing Indian style soup flavored with fresh ground pepper and cumin enhanced with the aroma of fresh curry leaves and ghee tempering.

There are many recipes with mild variations to make this aromatic and tasty milagu jeera Rasam, but today I shall share with you my amma's recipe which has been my childhood favorite. 

Growing up, I used to come down with cold and cough with every single weather change and this yummy rasam mixed with soft rice and ghee used to be a staple . It used to be so soothing and calming to the sore throat and would also give the dull taste buds a quick rejuvenation. 

Even to this day,I make jeera milagu rasam (saathamudhu) when even one person in the family is under the weather. 

Having said that , the last couple of days one after another,  people at home are coming down with sore throat , cold ,cough due to the sudden change in weather in my city. Jeera milagu rasam has been on the menu ever since and hubby loves to sip on hot rasam with fresh ghee  tempering which smells of fried asafoetida and crackled jeera . 

To make jeera milagu rasam, we donot use the regular rasam powder instead we make a fresh spice mix by roasting pepper corns , jeera ,red chilly and pigeon peas (thoor dhall). 

I use tomato as well as tamarind in this recipe, but you can skip the tomatoes and make it just with tamarind and spice mix .

Preparation Time - 5 mins
Cooking Time - 15 mins
Complexity - simple 
Serves - 2 to 3

Ingredients 

For the spice mix

1.5 tsp pepper corns /milagu
1 tsp cumin /jeera
1/2 tsp thoor dhall
2 dry red chillies
Pinch of asafoetida 

For the rasam

1 medium sized tomato
Small lemon sized tamarind 
3 cups water 
Salt as needed 

Tempering 

2 tsp ghee  (use cooking oil for Vegan version) 
1/4 tsp jeera
1/4 tsp mustard 
1/2 tsp pepper powder 
Pinch of asafoetida /hing
Fresh curry leaves and corriander 

Method 

• Dry roast the ingredients mentioned under the spice mix and blend it to a fine powder . Set aside . 
• Blanch the tomatoes along with the tamarind for 5 to 6 mins .
• Once it cools down, squeeze out the puree from the tamarind and tomato.  Pass it through a sieve and collect it in a thick bottom vessel.
• Add 2 cups of water to the tamarind tomato puree with some salt and boil it till the raw flavor of tamarind is lost. This will take about 8 to 10 mins.
• Make a paste of the spice mix with little water and add this to the boiling tamarind water and cook on low flame till you see the rasam frothing . Turn it off at this stage and garnish with fresh corriander leaves. 
• Heat ghee in a pan and splutter the mustard seeds, followed by jeera and curry leaves.  Turn off the stove , add asafoetida and pepper powder .pour this tempering over the rasam.
• Sip on the hot rasam as is or mix it with steamed rice and enjoy with some roasted papads and simple potato stir fry /urulai kaara curry.

Some more rasam varieties to enjoy 

Lemon Rasam

Tomato Rasam

Kalyana Rasam

Mor Rasam 

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Matar Poha | Peas Poha - Vegan breakfast

 Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India. 

During winters fresh green peas are available in plenty and I use them in my cooking a lot.

Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .

Choora Matar or Chooda Matar is a variant of Peas Poha that is very popular in Northern India especially UP and Bihar and is a purely No Onion No Garlic snack .

Matar Poha can be made with or without onions depending on your taste . If using onions, saute them after you splutter the mustard seeds and curry leaves until the onions turn soft and then add in the poha .

Some delicious Poha variants which can be easily prepared for breakfast / lunch boxes and also as Prasadam .

Tomato Poha

Chooda Matar

Batata Poha 

Puli Aval /Gojju Avalakki (Karnataka Special)

Gopalkaala / Dahi Poha (Janmashtami Special)

Poha Kheer with Milk 

Poha Kheer with coconut milk (Vegan) 

Preparation Time - 10mins

Cooking Time - 8 to 10mins

Complexity - Simple 

Serves  - 2 to 3

Ingredients 

2 cups medium thick Poha/Flattened rice 

2 to 3 green chillies 

1/2 cup boiled peas 

Small piece ginger finely chopped 

1 tsp mustard seeds

Pinch of asafoetida

Pinch of turmeric 

2 tsp lemon juice

Salt as needed 

Pinch of sugar

2 tbsp oil

Few curry leaves 

Method 

• First and foremost ,sieve the poha and get rid of small dust and other unwanted particles.
• Wash the Poha under running water in a colander and let it sit for 5 to 6 mins . This step is very important.  If there is too much water in the poha ,it will become a mushy mass and we don't want that .
• Meanwhile, heat the oil in a thick kadai /wok.
• Splutter the mustard seeds ,followed by curry leaves, ginger ,turmeric powder and asafoetida. 
• Mix in the washed poha ,sprinkle salt and mix it well .
• Add in the boiled peas, sprinkle some water and cook covered for 3 to 4 mins till the poha becomes soft and well cooked. 
• Turn off ,open the lid, add sugar ,lemon juice and give it a quick mix ,serve hot with a garnish of freshly chopped corriander. 
• You can sprinkle some namkeen farsan/crispies for an added crunch .

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Month of January we are going "Vegan" in our food bloggers' group Shhh Secretly Cooking Challenge . A wonderful theme suggested by Radha as January is also celebrated as a Vegan Month in some parts of the world .  My partner for this month is Preethi of Preethi's cuisine. Preethi gave me lemon juice and ginger as secret ingredients which was used in this flavorful aromatic Matar Poha while Preethi made a yummy  and healthy Tofu Bean Stir fry with sesame oil and rice flour being the secret ingredients I suggested to her. 

Radha has prepared a lipsmacking Jackfruit Kofta Curry which is a classic innovative recipe and that too purely plant based ..