CHAKKARA PONGAL/SWEET PONGAL

The month of Aadi(as per Tamil calender) or Aashad is a very auspicious one in South India as it marks the beginning of festivals which begin with Ganesh Chaturthi and Janmashtami and goes up to Pongal in January which is the month of Thai(Tamil) or Paush. The Chakkara Pongal is considered to be the prime offering to the Mother Goddess. This sweet Pongal is also the offering to the Sun God on the Makara Shankranti day/Pongal festival.

This being the Aadi month I made Chakkara Pongal too and it came out well as always. But there is a lot to tell about the proportions and how I arrived at the current one after a lot of hit and trial methods. Is it that tough you may ask? Certainly not. In fact, it is the most simple one provided the right proportions of Rice, Dal, and jaggery is used. 

Chakkara Pongal was my favourite sweet dish as a child(the only one I liked as I was not fond of sweets, now I like most of them) and I would get my mom to make it frequently. As I grew older I learnt to make it from my mother and eventually my mother in law. I believed our's was the best Chakkara Pongal as compared to most South Indian households(as it is very common to make it here often) until I had it as prasad(offering) in a temple around 10 years ago and that Chakkara Pongal wowed me. I so fell in love with that taste and it was unlike any other Sweet Pongal I had tasted before. From then on started my quest for the right proportions to make this recipe. I asked a lot many people of the proportions they used, I browsed many websites to check out the best recipe, and also tried all these whenever I made the Sweet Pongal but "that" one recipe always eluded me. It is not even that this recipe has many ingredients, whatever it is we have to play around the proportions of Rice, dal(moong dal/ Chana dal) and Jaggery. So I tried many permutations and combinations until I arrived at the current one. I have used the one-pot method, but the same recipe works well for pot in pot method too. Hope you all will find it easy to prepare and also delicious. Looking forward to your comments.

While you are here please do look up other traditional sweet dish/deserts by Rajjo's kitchen like Pineapple Rabri,  Atte Ka Sheera, Carrot Kheer, and Akkaravadisal. 

Here is the recipe of Chakkara Pongal for you. 

PREP TIME: 10 MINS                                   COOK TIME: 30 Mins

TOTAL TIME: 40 Mins                                  COURSE:  DESSERT 

CUISINE: SOUTH INDIAN                           SERVINGS: 6

AUTHOR: Rajni Ram

Ingredients:

Rice 1 cup

Moong Dal 1/2 cup

Milk 1/4 cup

Jaggery 1 cup

Sugar 1 tbsp

Cashewnut around 7-8

Raisins around 7-8

Cardamom powder 1/2 tsp

Edible camphor/Pacha karpooram 1 pinch

Nutmeg powder less than a pinch(optional)

Ghee 1/2 cup

Directions:

Dry roast the Moong dal until light brown on a low flame. In a vessel take the rice and add the roasted moong dal to it. Wash the rice and dal together and put them in the cooker. Pour 4 cups water and cook for 5 to 6 whistles. Once the pressure releases mash the rice and dal nicely with the back of a ladle or masher. Set aside. Take the jaggery in a vessel or pan and add 1/4 cup water. Switch on the flame to low and dissolve the jaggery until it froths up. switch off and cool for 5 minutes(the jaggery mixture can be prepared when the rice is cooking, it will save time later). Now strain the liquid jaggery directly into the mashed rice-dal mixture in the cooker. Switch on the flame, add 1/4 cup milk and 1/4 cup water. Stir the mixture nicely and cook on low fire for 5 minutes or until the Pongal comes together and the jaggery is not runny anymore. Switch off the flame. In a tempering Kadai take 1 tbsp ghee and heat. Add the Cashewnuts and fry, followed by raisins. Pour this mixture on the cooked Pongal and also add the cardamom powder, raw camphor and the nutmeg powder(optional). Pour the remaining ghee over the Pongal. The delicious Pongal is ready. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. Dry roast moong dal over a low flame until light brown.

3. Take the rice and roasted dal in a vessel and wash nicely and put them in the cooker.

Add caption

4. Add 4 cups water and cook for 5 to 6 whistles. While the rice is cooking take the jaggery in another pan/vessel and add 1/4 cup water and put it on the flame. On low flame dissolve the jaggery and allow to boil until it froths around 2 minutes from dissolving. Switch off the flame.

5. Once the pressure in the cooker releases, strain the liquid jaggery over the rice - dal mixture in the cooker. Pour 1/4 cup milk and 1/4 cup water(warm) and stir nicely such that the jaggery is well mixed with the contents in the cooker, add 1 tbsp sugar. Let it cook for 5 minutes on low flame. The Pongal will come together as a nice gooey mixture. Switch off the flame.

6. In a tempering Kadai or pan add 1 tbsp of ghee and heat. Add in the halved cashew nuts and fry, followed by raisins until they fluff up. Add the cardamom powder, and a pinch of raw camphor(a mini pinch of nutmeg powder too if using). Drop the ghee with nuts and raisins into the Pongal. Top up with remaining ghee. The delicious Chakkara Pongal is ready to serve.

NOTES:

1. I have used 1 cup jaggery, but depending on the sweetness of the jaggery the amount may vary by 1/4 cup.

2. Adding a spoon of sugar to any jaggery based sweet dish they say helps in the jaggery getting integrated into the dish and raises the taste they say. So I have always followed this.

3. Edible Camphor and Nutmeg powder should be used sparingly and only the mentioned amounts. Using more makes the dish bitter.

4. A trick I learnt from my mother in law is to always pour the ghee in the end on top of the sweet dish while it is hot and to not stir it in completely. So when you scoop out the sweet dish the ghee on top will automatically flow down, so you actually won't have to flood the dish with a lot of ghee.

5. Adding the ghee while it is still hot helps in even spread of the ghee on the dish. Don't mix the ghee after pouring on the Sweet dish, it makes it heavy and also the dish will keep absorbing how much ever you pour.

If you tried my method of the Chakkara Pongal and liked it please comment below. I would love to hear from you.

SAMBAR POWDER

Sambar,  South India’s most popular food often served with rice and also as an accompaniment for Dosa, Idli, Paniyaram, Pongal and many such recipes. What gives the Sambar its flavour and taste? But of course the Sambar Powder. Every South Indian household has its own proportions of the ingredients for the Sambar Powder. The main ingredients being the same, there may be some differences based on the region. 

This recipe of Sambar powder can also be used to make Vatha Kozhambu a traditional South Indian preparation. You can check out the recipe of Vatha Kozhambu here. 

Sambar powder is used to make Rasam too in some households, but I strongly recommend not to use Sambar powder for Rasam, as though most ingredients are same the addition of pepper gives the Rasam powder a different taste and flavour altogether. I will post the Rasam powder recipe soon. 

This recipe yields about 250 gm of powder, which can be stored in an airtight container as used when required.

Here is the recipe for Sambar Powder which makes delicious and flavourful Sambar.

PREP TIME: 5Mins                                      COOK TIME: 25Mins

TOTAL TIME: 30 Mins                                COURSE:  MAIN 

CUISINE: SOUTH INDIAN                        QUANTITY: 250 GM APPROX

AUTHOR: Rajni Ram

Ingredients:

Coriander seeds/ Dhania seeds 2 cups

Urad dal 3/4 cup

Chana dal 1/2 cup

Tuvar dal 1/4 cup

Fenugreek seeds/ Methi seeds 1 tbsp

Dry red chillies 150 GM

Turmeric powder 1 tbsp

Red chilli powder 1 cup

Directions: 

Each ingredient except turmeric powder and red chilli powder should be fried in a karahi separately to golden brown colour. Dry roast, no need of oil. The red chillies should turn crisp. Cool all of them after frying and grind them to a fine powder. Now add the turmeric powder and red chilli powder to the ground powder and mix well. Store in an airtight container. 

2 tbsp of this powder will make Sambar to serve 5 people. The powder will last 6 months or more when stored in a cool dry place. 

During peak summer you can also keep all ingredients except turmeric and red chilli powder directly in the hot sun for 2 hours and grind when still crisp.

NOTE:

I am not giving step by step photos for this recipe as it is quite easy to follow. Each ingredient to be slow-roasted in a Kadai separately, or to be kept in the sun, each in a separate flat plate so that they are even heated.

If you tried making Sambar with this proportion of Sambar powder please comment below. I would love to hear from you. 

DAHI POHE/MORU AVAL

This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites.  I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy.  There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn't become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo's Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more...

Here is the recipe for Dahi Pohe/Moru Aval.

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE:  BREAKFAST/TIFFIN

CUISINE:  INDIAN                                         SERVINGS: 4

AUTHOR: Rajni Ram

       

                                           

Ingredients:

Poha (thin) 250 gms

Sour curd 1 to 1.5 cups

Salt as per taste

Grated Coconut 2 tbsp

Peanuts 1 tbsp

Green chillies 2 finely chopped

Ginger 1 inch piece finely chopped

Dry red chillies 2 broken

Mustard seeds 1 tsp

Chana dal(gram dal) 2 tsp

Urad dal(black gram)2 tsp

Curry leaves a few

Asafoetida 1/2 tsp

Oil for tempering

Directions:

Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Put it into a flat bowl and add the sour curd and salt to it. Mix gently but evenly so that all the Poha are coated with the curd. Set aside for 10 to 15 minutes.

Now using your hands separate the soaked Poha gently and set aside. Take a Pan or Karahi and pour the oil. Once it heats up add the peanuts and fry them. Once they are golden in colour remove and set aside. Now to the oil add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies, curry leaves and asafoetida and fry them until golden in colour. Now add the Poha to the tempering and mix nicely. Check and adjust the salt. Keep stirring the Poha on a low to medium flame for 3 minutes. Now add the grated coconut and stir for another 2 minutes on low flame. Add in the fried peanuts and put off the flame. Enjoy the simple, healthy, tasty Dahi Pohe. Bon Appetit. 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. 

2. Sieve, wash and soak the Poha in Curd. Add salt to poha before pouring the curd. Dilute the curd with little water(1/4 cup) if required. Rest the soaked Poha for 10 to 15 minutes. After the poha have soaked, separate them gently with your hands.

 

3. In a pan/karahi pour oil for tempering, around 2 tbsp and heat. Drop in the peanuts and fry until golden in colour. Now add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies and asafoetida and fry until golden in colour. 

4.. Now add the Poha little by little and mix nicely so that the tempering is mixed evenly. Stir on a medium flame for  3minutes. Check salt and adjust if required. Add the grated coconut and stir for another 3 minutes over a medium to low flame.

5.. The Dahi Pohe are ready to pack in the lunch box or to serve.

NOTES:

1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then soak it in curd.

2. Fresh curd can also be used, but the recipe tastes best with slightly sour curd.

3. More grated coconut can be added if you like the flavour.

If you tried this recipe and liked it, please comment below. I would love to hear from you.

 

  

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Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Carrot Kheer is a dessert I have made time and again for friends and family on popular demand. I will also let you into my little secret that turns this recipe a stunner. 

A simple dessert that tastes good both chilled and warm. This is a great recipe to make all the fussy about carrots and milk kids to get to eat both, as it a delicious way to have them. Any variety of carrot can be used for this kheer either Delhi Carrots or the English Carrots.

This kheer or payasam is not a very popular one as generally carrots are not on the favourite list of many, but that's exactly why it should be popularised. Only when you have this kheer you will understand what I mean. It has a beautiful texture, can be had chilled right out of a glass-like juice or can be had warm on those cosy winter nights. It is also a great after school healthy drink. I can keep singing more praises of its goodness and delicious, but then one has to drink this kheer to experience it.    

While you are here check out my other dessert recipes like Pineapple tart, Atte ka Sheera, Apple Crumble, Pineapple Rabri, Berry Smoothie Ice cream, and Akkaravadisal.

Here goes the recipe of Carrot Kheer for you.

PREP TIME: 10 MINS            COOK TIME:30 MINS 

TOTAL TIME: 60 Mins              COURSE:  DESSERT

CUISINE: SOUTH INDIAN      SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Carrot  2 cups chopped to small cubes

Milk 5 cups

Sugar 1/2 cup 

Cardamom 4 pods powdered

Cashewnuts around 7 broken to bits

Directions:

Chop the carrots to small cubes and put them in a heavy-bottomed vessel. Pour 1.5 cups of milk and cook. This should be done in a low to medium flame and the carrots should cook in the milk until the milk is almost evaporated and the milk sticks to the carrot pieces. Put off the flame and cool completely. Now put them in a blender and grind to a smooth paste. Add around 1/2 cup milk if required while grinding. Now pour the pureed Carrot into the same heavy bottomed vessel and switch on the flame. Dilute the puree with 1 cup milk and start boiling again. As it froths up and starts rising in the vessel add the sugar and reduce the flame. Continue to cook for 2 minutes. Now add another cup of milk and continue to boil on a low flame. Now when the mixture starts rising in the vessel switch off the flame and add the cardamom powder. Take a small tempering Kadai and add 2 teaspoons of ghee to it. when the ghee is warm add the broken Cashewnuts and fry to a light brown colour. The delicious Carrot Kheer is ready to serve. Enjoy the healthy goodness. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop Carrots, cut the Cashewnuts to pieces, make a powder of the Cardamom pods.

2. Put the chopped carrots in a thick bottomed vessel, pour 11/2 cups milk and cook.

3. The milk should evaporate completely while cooking the carrots and should stick to the carrots. The mixture should resemble like Rabdi sticking to carrots. Put off the flame at this stage and cool the mixture.

4. Now put the mixture in a blender and grind it to a smooth puree, add 1/2 cup milk if required while pureeing.

5. Pour the puree into the same heavy bottomed vessel and switch on the flame. Add 1 cup of milk and bring to a boil on a low flame. Ad the puree froths and rises up in the vessel put in the sugar and stir nicely to dissolve.

6. Cook for 2 minutes and pour another cup of milk and continue to cook over a low flame for another 5 minutes. When the mixture starts rising again in the vessel, put off the flame and sprinkle the Cardamom powder over the kheer and mix gently. 

7. Fry the Cashewnuts to a golden colour and add them to the kheer. The delicious Carrot Kheer/payasam is ready.

NOTES:

1. Cooking the carrots in the milk until the milk is fully evaporated is critical to recreating this taste( that's the secret). I find cooking carrots in milk only until the carrots are tender and then putting them in the blender as most recipes recommend, to leave a raw taste of the carrot in the dish. Which finally mars the flavour of the dish.

2. The milk and carrot have to cook over a low to medium flame. Don't be tempted to raise the flame as the milk can get burnt and leave an after taste.

3. The beauty of this dish is that it needs no artificial colouring as its natural colour is bt itself very inviting.

4. Not much sugar is required for this recipe as carrots are naturally sweet.

5. Condensed milk can also be added instead of sugar, but in a lesser quantity, maybe 1/4 cup first and more if required. I have not tested this method of using condensed milk.

If you tried this recipe and liked it please comment below. I would love to hear from you.

Carrot Kheer/Payasam

Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Carrot Kheer is a dessert I have made time and again for friends and family on popular demand. I will also let you into my little secret that turns this recipe a stunner. 

A simple dessert that tastes good both chilled and warm. This is a great recipe to make all the fussy about carrots and milk kids to get to eat both, as it a delicious way to have them. Any variety of carrot can be used for this kheer either Delhi Carrots or the English Carrots.

This kheer or payasam is not a very popular one as generally carrots are not on the favourite list of many, but that's exactly why it should be popularised. Only when you have this kheer you will understand what I mean. It has a beautiful texture, can be had chilled right out of a glass-like juice or can be had warm on those cosy winter nights. It is also a great after school healthy drink. I can keep singing more praises of its goodness and delicious, but then one has to drink this kheer to experience it.    

While you are here check out my other dessert recipes like Pineapple tart, Atte ka Sheera, Apple Crumble, Pineapple Rabri, Berry Smoothie Ice cream, and Akkaravadisal.

Here goes the recipe of Carrot Kheer for you.

PREP TIME: 10 MINS            COOK TIME:30 MINS 

TOTAL TIME: 60 Mins              COURSE:  DESSERT

CUISINE: SOUTH INDIAN      SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Carrot  2 cups chopped to small cubes

Milk 5 cups

Sugar 1/2 cup 

Cardamom 4 pods powdered

Cashewnuts around 7 broken to bits

Directions:

Chop the carrots to small cubes and put them in a heavy-bottomed vessel. Pour 1.5 cups of milk and cook. This should be done in a low to medium flame and the carrots should cook in the milk until the milk is almost evaporated and the milk sticks to the carrot pieces. Put off the flame and cool completely. Now put them in a blender and grind to a smooth paste. Add around 1/2 cup milk if required while grinding. Now pour the pureed Carrot into the same heavy bottomed vessel and switch on the flame. Dilute the puree with 1 cup milk and start boiling again. As it froths up and starts rising in the vessel add the sugar and reduce the flame. Continue to cook for 2 minutes. Now add another cup of milk and continue to boil on a low flame. Now when the mixture starts rising in the vessel switch off the flame and add the cardamom powder. Take a small tempering Kadai and add 2 teaspoons of ghee to it. when the ghee is warm add the broken Cashewnuts and fry to a light brown colour. The delicious Carrot Kheer is ready to serve. Enjoy the healthy goodness. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop Carrots, cut the Cashewnuts to pieces, make a powder of the Cardamom pods.

2. Put the chopped carrots in a thick bottomed vessel, pour 11/2 cups milk and cook.

3. The milk should evaporate completely while cooking the carrots and should stick to the carrots. The mixture should resemble like Rabdi sticking to carrots. Put off the flame at this stage and cool the mixture.

4. Now put the mixture in a blender and grind it to a smooth puree, add 1/2 cup milk if required while pureeing.

5. Pour the puree into the same heavy bottomed vessel and switch on the flame. Add 1 cup of milk and bring to a boil on a low flame. Ad the puree froths and rises up in the vessel put in the sugar and stir nicely to dissolve.

6. Cook for 2 minutes and pour another cup of milk and continue to cook over a low flame for another 5 minutes. When the mixture starts rising again in the vessel, put off the flame and sprinkle the Cardamom powder over the kheer and mix gently. 

7. Fry the Cashewnuts to a golden colour and add them to the kheer. The delicious Carrot Kheer/payasam is ready.

NOTES:

1. Cooking the carrots in the milk until the milk is fully evaporated is critical to recreating this taste( that's the secret). I find cooking carrots in milk only until the carrots are tender and then putting them in the blender as most recipes recommend, to leave a raw taste of the carrot in the dish. Which finally mars the flavour of the dish.

2. The milk and carrot have to cook over a low to medium flame. Don't be tempted to raise the flame as the milk can get burnt and leave an after taste.

3. The beauty of this dish is that it needs no artificial colouring as its natural colour is bt itself very inviting.

4. Not much sugar is required for this recipe as carrots are naturally sweet.

5. Condensed milk can also be added instead of sugar, but in a lesser quantity, maybe 1/4 cup first and more if required. I have not tested this method of using condensed milk.

If you tried this recipe and liked it please comment below. I would love to hear from you.

CORIANDER RICE/CHUTNEY RICE

My love for this herb is perennial. I love adding it to Subjis not just as a garnish but a few springs just as one of the ingredients. There are many condiments made of this humble herb like Chutneys, Dips, Raitas, Pickle, etc; Coriander rice is a simple and healthy rice variety and a great lunch box option for kids. It is healthy too as Coriander is rich in fiber and essential nutrients. It aids in digestion too. So why leave out such a beneficial herb from main course cooking and limit it to just being a condiment. Therefore I thought of adding this Coriander rice recipe to my blog post.

Try adding a few sprigs of it to any subji, not in the end but while cooking and see how the dish gets elevated in taste and flavour. 

The colour, flavour, and aroma of this rice are just so refreshing. While you are here check out my other rice varieties like Coconut Rice, Masala Rice, Falvoured rice and, Lemon Rice.

I'm calling this chutney rice as these are almost the same ingredients we use for green chutney, barring the chutney Chana. Well, tamarind/raw mango is added in green chutney though, I will try that version shortly and post. Here is the recipe for Coriander Rice...

PREP TIME: 10Mins                                     COOK TIME: 30 Mins

TOTAL TIME: 40 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Coriander leaves 1 bunch finely chopped

Rice(regular) 1 cup precooked

Peanuts 1 tbsp

Cashewnuts a few

Green chillies 2

Cumin seeds 1 tsp

Fried gram dal(chutney chana)/Pottukadalai 1 tbsp

Turmeric powder 1 tsp

Mustard  seeds1 tsp

Chana Dal(Bengal gram) 1 tsp

Urad dal(black gram) 1 tsp

Dry red chillies 1-2 broken

Oil for tempering 1 tbsp

Directions:

Cook 1 cup rice in a pressure cooker( I used pot in pot method, you can cook directly too) adding 3 cups water for 3-4 whistles. Once pressure releases spread out the rice on a plate to cool and also drizzle 2 tsp oil over the rice so that the grains do not stick together. Put the chopped coriander, cumin seeds, green chillies and the fried chana/ Pottukadalai and grind at first without water, then after a spin or two add little water and grind to a smooth paste. In a karahi or pan pour some oil and heat. Add the mustard seeds, chana dal, urad dal, dry red chilli and fry until golden brown. Now add the turmeric powder, followed by the ground Coriander puree and nicely fry the paste in oil on low heat. The paste will get a little dense. Add salt and fry for another 2 minutes. Now start mixing in the cooled rice little by little into the cooked paste, and mix nicely so that the rice is nicely coated with the paste. Put off flame and garnish with peanuts and cashewnuts. The flavourful Coriander Rice is ready to serve. Enjoy the lovely green of the rice. Bon Appetit.

Serving suggestions: Raita, Potato fry, or Cauliflower roast or Colaccasia(Arbi/Sepankezhangu) roast and papad.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop coriander leaves finely, Cook the rice for 3 to 4 whistles, cool on a plate and set aside.

2. Put the chopped coriander into the blender along with the green chillies, cumin seeds and fried chana/pottukadalai. Without adding water pulse them once or twice. Now add some water and grind to a smooth paste. Set aside.

3. In a karahi or pan pour some oil for tempering. Fry the peanuts to a golden colour and the cashew too and keep aside. In the same oil put in the mustard seeds. Let them crackle then add Chana dal, urad dal followed by dry red chillies. Fry until golden brown and add the turmeric powder.

4. Now pour the coriander paste into the oil and fry the paste nicely for 2 minutes. Add salt and continue to fry for another 2 minutes. The moisture should evaporate and the paste should become a little dense. 

5. Add the cooked and cooled rice little by little to the paste. Mix well and switch off the flame. The flavourful Coriander rice is ready to serve.

NOTES:

1. While frying the paste in oil be careful not to evaporate it completely. The consistency should resemble sauce consistency. 

2. Spread out the rice on a plate and drizzle oil or the rice will turn soft and lumpy once added to the paste.

If you tried this recipe and liked it then please comment below. I would love to hear from you.

  

DRUMSTICK CURRY

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

Here I bring to you a simple curry made from Drumsticks in curd and cashew-based gravy which absorbs all the flavours of the drumstick. A very quick recipe that gets done in 30 minutes. While you are here please have a look at my other Subjis like Mixed vegetable curry, Brinjal Pepper Masala, Kadai Paneer dry and many more 

Here is the recipe of Drumstick curry--

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins

TOTAL TIME: 30 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Drumsticks 5 long ones cut into pieces

Cashewnuts 15(soaked in warm water)

Poppy seeds 2 tsp(soaked in warm water)

Tomatoes 2 large or 3 medium

Curd 1 cup

Red chilli powder 1.5 tsp

Turmeric powder 1 tsp

cloves 3

Cinnamon 1 small stick

Garam masala powder 1/2 tsp

Directions:

Soak the Cashewnuts and poppy seeds in a little warm after for 10 minutes. Cut the drumsticks to 3 inch long pieces and set aside. Chop the tomatoes. After 10 minutes drain the water off the Cashewnuts and poppy seeds and put them in a blender, add the Cloves and Cinnamon stick and grind without water to a coarse paste. 2 spins in the blender will do. Add the chopped tomatoes to this and blend to a fine paste now. Keep aside. Heat 1 tbsp oil in a karahi, the oil should not be smoking hot. Lower the flame and add 1 tsp turmeric powder the chilli powder and stir immediately, or the masala powders will get burnt. To this add the ground paste and fry it in the oil for a minute nicely, until the rawness of the tomatoes goes away. Now add the curd and stir continuously for 30 seconds, add the salt and 1.5 cups water and put in all the drum stick pieces, cover and cook until the drumsticks are well cooked and the gravy becomes thicker. Test the drumsticks for doneness. If they are cooked, the flame can be turned oof and sprinkle little garam masala powder on top. The Drumstick curry is ready to serve. Enjoy the flavours. I'm sure you will cook this dish whenever you have Drumsticks at home. Bon Appetit.   

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the drumsticks to pieces, soak the cashewnuts and poppy seeds for 10 minutes in warm water, chop the tomatoes.

2. After 10 minutes put the whole spices(cloves and cinnamon) in the blender, drain water from the cashewnuts and poppy seeds and put them in the blender at too and grind them coarse, without adding any water.

3. Now add the tomatoes to the blender and grind all together to a smooth paste.

4. Heat oil in a Karahi(medium hot) and add the turmeric powder, followed by red chilli powder. Oil in the karahi should be sufficient or the spice powders will burn.

Now add the ground paste immediately and fry the paste in oil for a minute, until the rawness of tomatoes is gone.

  

5. Now add the curd and start stirring continuously for 30 seconds. Now add the salt, and put in the cut drumsticks. Add 1.5 cups water and cover and cook for 10 minutes on medium heat. The drumsticks should have cooked well and the gravy should thicken up, at this stage add 1/2 tsp garam masala and put off the flame.

The drumstick curry is ready. Serve with Rotis, Parathas or even Rice.

NOTES:

1. If the curd is a little sour it adds taste to the curry.

2. Stirring constantly after pouring the curd is crucial or the curd will leave out the moisture and the gravy will be too thin.

3. Check the doneness of the drumsticks before switching off the flame.

4. In case the drumsticks are still raw but the gravy has thickened, add 1/2 cup water, cover and cook until done.

5. Pick tender and fleshy Drumsticks while buying, they will cook faster.

If you tried this recipe and liked it please comment below. I would love to hear from you.

BRINJAL PEPPER MASALA(NO ONION-NO GARLIC RECIPE)

An everyday subji made from Brinjals and very simple gravy. Brinjals combined in a tomato and coconut gravy with some black peppers for spice. A very mildly flavoured dish, it has some Cashewnuts and Raisins too which enhance its taste. As I mentioned in one of my earlier posts Brinjals are very versatile vegetables and a large variety of recipes can be made with them from different cuisines. There are many types of Brinjal too and some recipes are specific to the Brinjal.

In this recipe, you can use any variety except the Bhara Baigan( the large fleshy one), as we want the Brinjal pieces to be firm and not mushy.

I learnt this subji from one of the guest house cooks where we stayed during our transfers from city to city. The gravy is of the South Indian style but believe me, it goes perfectly well with any of the rice varieties like Pulav or vegetable rice or even plain rice. It can also be served with Rotis. The Cashews and especially the raisins are like surprise packages in this dish which keep popping every 1 or 2 scoops. If you don't like nuts or Raisins in your subjis(like I did until I tasted this) then you can always omit their use.

While you are here take a look at Gutti Vankaya Kura, which is also a Brinjal dish with Andhra flavours. Also check out, Methi Wale Baingan,  Please look up other subjis too under the label Subjis while you are here.

PREP TIME: 20 Mins                                    COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                   COURSE:  MAIN 

CUISINE: SOUTH INDIAN                            SERVINGS: 4

AUTHOR: Rajni Ram

Here is the recipe of Brinjal Pepper Masala-

Ingredients:

Brinjal (any variety except Bharta Baigan) 250 gm diced medium

Tomatoes 3 large finely chopped

Curry leaves a few

Oil for sauteeing

Turmeric powder

Red chilli powder

Ingredients for paste:

Pepper 1 tsp(add more for more spice)

Cumin 1 tsp

Dry red chillies 3

Grated coconut 2-3 tbsp

Directions for making paste:

Heat a karahi with 1 tsp oil and put in all ingredients mentioned under paste, in the same order and roast them until light brown. Cool it and grind it in a blender to a smooth paste.

Directions:

Dice the brinjals to medium size and put them in some water. Chop tomatoes very fine and set aside. In a Karahi pour some oil-around a tablespoon, let it heat up and put in the Cashewnuts, fry them until they are golden brown, remove them and put in the Raisins. Fry them too until they puff up and remove from oil. Now add the diced Brinjals to the same karahi and add 1/2 tsp turmeric powder, 1/2 tsp salt, stir well and cover it and cook for 3 minutes. Stir again and cover for another 2 minutes. The brinjal should have turned a little tender but still retain shape. Transfer the brinjals to another vessel and set aside. Now in the same karahi take 2 tsp oil and heat. Add the mustard seeds, let them crackle. Add the cumin seeds followed by turmeric powder and curry leaves. Give it a stir and add the chopped tomatoes. Now add some salt followed by red chilli powder and fry nicely in the oil. Let the tomatoes break, keep mashing them with the back of the spatula. When it turns pulpy, add the ground paste, sauteed Brinjals followed by 1 cup of water, cover and cook for 7 minutes. When you open the lid, the brinjals should have cooked fully, but retain shape and the curry should have come together. Now switch off the flame and add in the fried nuts and Raisins. Brinjal Pepper masala is ready to serve. I served it with some Pulav, any rice or Indian bread varieties will go well with it. Enjoy. Bon Appetit.

STEPWISE  RECIPE FOLLOWS:

1. Assemble all ingredients. Dice the Brinjals, chop the tomatoes, grate the coconut and keep ready.

2. In a karahi take around 1 tbsp oil, add the nuts and the raisins one after the other and fry. The cashew nuts should turn golden brown and the raisins should fluff up. Remove them into a separate plate.

3. Now to the same karahi add the diced Brinjals followed by salt 1/2 tsp and turmeric powder 1/2 tsp. Stir them and cover the karahi for 3 minutes. Open the lid, stir again and cover and cook for 2 minutes. Open and check the brinjals, they should have turned a little tender but should have retained the shape. Remove them to another vessel. If still undone, then cover and cook for another 2 minutes.

4. Now pour a little oil into the karahi, about 1 tsp and heat. Roast all the masalas , mentioned under paste in the same order. Pepper being first, followed by cumin seeds, dry red chillies and finally add the coconut and fry until they get a nice brown colour. Cool, transfer to a blender and grind to a fine paste.

5. In the same karahi pour 2 tsp oil and heat. Add the mustard seeds followed by cumin seeds, turmeric powder and curry leaves. Fry and put in the tomatoes followed by salt and red chilli powder. Stir and cook the tomatoes. Keep mashing them with the back of the spatula so that they turn mushy. 

6. Now add the ground paste, followed by 1 cup water and put in the sauteed brinjals and cover the karahi and cook the brinjals in the paste for 7 minutes approximately, stirring once in between. 

7. The Brinjals should be completely cooked by now, but not limp. the gravy too should have come together and should not be runny. Switch off the flame and drop in the fried nuts and raisins. Brinjal pepper masala is now ready. Serve hot with plain rice, Pulavs or with hot Chapatis.

NOTES:

1. Any variety of brinjal can be used except for the big fleshy one(Bharta Baingan).

2. Coriander seeds have been excluded from the paste, to get the same taste as mentioned in the recipe do not add them as they change the flavour of the dish completely. 

3. More pepper can be added depending upon your spice levels. Be sure to reduce the red chillies or red chilli powder if increasing the pepper quantity. 

4. The Cashewnuts and enhance the taste of the dish but if you don't like the nuts coming in the way, they can be excluded altogether.

5. Kashmiri red chilli powder can be used instead of the regular one for colour.

If you tried this recipe and liked it please comment below. I would love to hear from you.