Javvarisi Payasam | Sago Kheer | Saggubiyyam Payasam

Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)

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Instant Pot Rice and Walnut Kheer | Instant Pot Recipes

Instant Pot Rice and Walnut Kheer

I am wishing you all a very happy and a prosperous new year.  Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.

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Adai Batter Vadai

 I always love quick and easy recipes, of course not compromising the taste though. So does everyone right? That’s the big motivation behind the Prep Once and Serve Twice series that I did for IMC. I always think, if a recipe/dish can be used in multiple ways. Again the credit goes to my mom for this kind of thought process. I need to post couple of her trademark recipes. Stay tuned for those but today’s recipe is going to be Prep once Serve Twice concept recipe or two in one recipe. By this time you might have guessed what it is from the recipe name – Adai batter Vadai.

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Beetroot rice

Last two days, we saw two traditional variety dishes as a part of adiperukku. Now bringing a new dish, which is my kiddo’s favorite. One of his favorite color is pink. (I know he got bored of blue and this favorite color keeps changing). He calls this as pink mum mum.  Here is the favorite dish of my dear vaandu. (Naughty boy in Tamil). It is also a one pot dish and  one of the easiest dish to prepare and pack for lunch, perfect for weekday mornings.

BeetsRice

Ingredients:

  • 1 medium size beetroot – peel the skin and grate it.
  • 1/2 of medium sized onion – finely chopped.
  • Red chillies – 2
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Jeera/Cumin seeds – 1 tsp
  • Cinnamon – 1 inch piece
  • Cardamom – 2
  • Cloves – 2
  • Salt – 1.5 tsps (as required )
  • Basmati rice (Preferable) or any rice – 1 cup
  • Water – 2 cups
  • Cilantro – 2 tbsps

Steps:

As it is a one pot dish, I used the handi type pressure cooker.

BeetrootRice

  • Heat the pressure cooker or pan.
  • Add oil and once the oil is hot, add mustard seeds and cumin seeds.
  • As they start to splutter, add the red chillies. (I prefer red chillies because, I will be able to remove it after cooking as I am giving it to the kid. Green chillies are hard to remove)
  • Crush the cardamom, cloves and cinnamon. Add the crushed mixture now. Saute it for a minute.
  • Add the chopped onions and cook till its   transluscent.
  • Add the grated beetroot and also salt. Let it cook for couple of minutes.
  • Now add the washed rice and 2 cups of water.
  • Pressure cook it for two whistles. (Basmati rice cooks faster, so cook according to rice)
  • Before serving, garnish it with cilantro.

Serve it with raita. And this our lunch today.

BeetsRiceForLunchBox

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Homemade instant puliodarai

Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
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Adiperukku is all about variety rice.  It would be better to use Kalki’s words to describe the festival about how it was celebrated during chola kingdom. I am quoting it from ponniyin selvan’s english translation. “The auspicious day meant that people in and around the lake were in the mood for celebration – and scores of people took advantage of the festive occasion, dressed in their best clothes and finery, dragging along sapparams made of delicate, ivory-white coconut fronds. Women wore fragrant blossoms of jasmine,mullai, thaazhambu, sevvandhi, iruvatchi and shenbagam, spreading their sweet scent around. Of food, there was in plenty, in the form of delicious kootanchoru, a mixture of rice and various condiments. Some strolled along the banks, having ladled their food into cups fashioned from kamugu; other, slightly more adventurous sightseers walked right up to where the Vadavaaru poured into the lake, and ate their food, watching the sight. Children threw their used kamugu cups into the canals; they watched the flimsy containers tumble and rush through the choppy and clapped their hands with glee.”

We saw a sweet dish yesterday and today is gonna be puliodarai or tamarind rice. I am always up for traditional food. But as a busy mom, I am up for twist in the traditional food. Preparing the gojju on a weekday morning is pretty difficult for me as I have pack our lunches by 7:15AM and start to work by 7:45AM. So this instant puliodarai helps me to make the traditional puliodarai in lesser time. And I do the same on adiperukku also, if I missed to make the gojju the previous day. So here is the recipe.

Ingredients:

  • Oil (Preferably gingelly oil, but you can use other oil too) – 3 tbsps
  • Mustard seeds – 2 tsps
  • Urad dhal – 1 tsp
  • Channa dhal – 2 tsps
  • Red chillies – 5-6 (This is the only source of spice, so vary according to your taste)
  • Heeng – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Methi powder – 1 tsp (This is the key ingredient)
  • Peanuts – 2 tbsps
  • Curry leaves – 1 strand
  • Salt – 2 tsps (adjust according to taste)
  • Jaggery – small piece
  • Tamarind water – 1 cup of juice extracted from gooseberry sized tamarind or dilute 2 tsps of tamarind paste in 1 cup of water.
  • Cooked rice – 1 cup

Steps:

  • Heat a heavy bottomed vessel or kadai and add oil.
  • Once the oil is hot add mustard seeds, urad dhal and channa dhal.
  • As they start to splutter, add heeng, and red chillies.
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  • Saute it for a minutes and then add the peanuts.
  • Let it fry for a minute and then add the tamarind water.
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  • Now add salt, turmeric powder, jaggery and curry leaves.
  • Let it simmer for about 5-7 minutes till the raw taste of tamarind goes away.
  • By now the tamarind paste will be boiling well. Add methi powder and it boil for 2 minutes and thats it. Turn off the heat.

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Puliodarai gojju is ready. No need to grind masala for this instant puliodarai. Now mix this required gojju with the rice and if its little spicy add gingelly oil or ghee and serve hot with papad.

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One thing is for sure, you can taste the best puliodarai at any Perumal (Lord Venkateshwara) temple. Amazing puliodarais :-)


Vella Sadam / Jaggery Rice

Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
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Adi Perukku is one among the famous Tamil festivals which is celebrated on the 18th day of the Tamil month Adi (Aashaadha in Hindi). During this festival, we pay tribute to the perennial rivers and this festival is very famous in Cauvery delta. Also during this season, they do Mulai paari.

In Kalki’s Ponniyin Selvan, hero Vandiyathevan is introduced on Adi Perukku eve. The very first chapter’s title is Adi Thirunaal. (Being an ardent fan of PS, that’s the main reason to choose this festival J )

During ancient days, basically for this festival  they prepare kootanchoru (mixed rice) and take it to the river beds and offer their prayers and enjoy the food there. In these days we make variety rice for this festival. So these three days you will be seeing different variety rice which can be made very fast. And I am going start with a sweet dish, vella sad am. (Vellam in Tamil means jaggery)

The main difference between sweet pongal and this is, for sweet pongal we use milk and we cook the rice along with milk/jiggery mixture. But for this we prepare the jiggery mixture separately and cook rice separately and mix them together. No milk required. I learnt this recipe from my MIL. I usually do it instead of kheer on some festival days too.

Here are the ingredients:

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  • Rice – 1 cup
  • Jaggery – 1 cup
  • Water – 3 cups
  • Elaichi/Cardamom – 2
  • Cloves – 3
  • Cashewnuts – 2 tbsps
  • Raisins/Dried grapes – 2 tbsps

Steps:

  • Cook the rice in your convenient way either in pressure cooker or rice cooker or in microwave by adding 2 cups of water.
  • Crush the elaichi and cloves and keep it aside.
  • Heat a heavy bottomed vessel and add 1 cup of water.
  • When it boils, add the jaggery.
  • Once the jaggery melts, (it should’t become thick in consistency), add the crushed elaichi, cardamom.
  • Also add cashew nuts and raisins.
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  • Let it simmer it for couple of minutes and then add this mixture to the cooked rice.
  • Rice absorbs the jaggery water, so don’t worry even if the water is little extra.
  • Thats it yummy vella sadam is ready.

Variations:

  • You can roast cashews and raisins in ghee and add it to the rice. But I prefer adding it to the jaggery solutions as it gets soaked well in the sweet water.

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Lemon Rice

Lemon rice is a quick and flavorful variety rice recipe, which can be prepared easily especially on week days. It’s a great recipe for lunch box, potluck and picnics also. The secret ingredient in this recipe is the coconut oil. Yes, you read it right. The tempering with coconut oil adds a wonderful flavor to the lemon rice. Also I add loads of cilantro for more flavor. Here is the simple recipe which is a meal by itself.

ElumichaiSaadam

Ingredients:

  • Juice of 1 medium sized lemon. (If the lemon is very tangy, juice of half a lemon is enough)
  • Mustard Seeds (Kadugu) – 1 tsp
  • Urad Dhal (Ulutham Parupu) – 2 tsps
  • Channa Dhal (Kadalai parupu) – 2 tsps
  • Green chillies – 2 (Finely chopped)
  • Curry leaves – 1 strand
  • Coconut Oil – 1 tbsp
  • Turmeric powder – 1 tsp
  • Peanuts – 3 tbsps
  • Cilantro – 1/4 cup
  • Salt – 2 tsp (as per taste).
  • Uncooked Rice – 1 cup

LemonRice

Steps:

  • Cook rice as per your method (Pressure cooker, rice cooker or microwave) and set aside. Make sure the rice is non-sticky.
  • Take kadai and add oil. Once the oil is hot, add mustard seeds, urad dhal and channa dhal.
  • As they start spluttering, add green chillies, turmeric and peanuts. 

LemonRiceStep1

  • Once the peanuts turn light brown in color, turn off the heat.
  • Let it cool down and now add rice, either gingelly oil or coconut oil, salt and cilantro and lemon juice. Don’t mix right away, let it sit for 5 minutes.

LemonRiceStep2

 

  • After 5 minutes mix them well. If you like more sour taste, add more lemon juice. Adjust lemon juice and salt according to your taste.

LemonRiceStep3

That’s it. Yummy lemon rice is ready. Serve hot with chips or pappad or fryums or with potato curry.

LemonRice1