Tuesday, December 16, 2014

Kambu koozh / Kambu kanji / Pearl millet porridge / Bajra flour porridge

Kambu koozh
Pearl millet porridge

Millets are healthy, easy to digest, gluten free and  having a high nutritional value than wheat. Millets are great source of starch, making it a high energy food. It is also an excellent source of protein and fiber. Pearl millet is a rich source of phosphorous, which plays an important part in the structure of body cells. It helps in preventing gallstones in woman, helps in minimizing the risk of type 2 diabetes, reduces cholesterol, lowers blood pressure and reduces the risk of heart attacks.

Pearl millet is commonly known as Kambu in Tamil  and Bajra in Hindi. We can make plenty of recipes with millet flour. I made porridge for breakfast today as it is very easy and quick to make.

As millet has lot of health benefits, its always good to add dishes with millet to our regular diet. So lets try out this quick and easy porridge recipe with pearl millet flour. Please share your feedback in the comments section below.


Kambu maavu / Bajra flour / Pearl millet flour - 1/2 cup   [ 1 cup size = 240 ml ]
small onion / pearl onions / shallots - 25 - 30 nos
green chili - 2
mustard seeds - 1 tsp
jeera / cumin seeds - 1 tsp
curry leaves - 1 sprig
asafoetida - a pinch
buttermilk - 3 cups
salt - as needed
oil - 1 tsp
water - 3 cups


  • mix well bajra flour and water in a bowl using a whisk. You can also use a spoon to mix well. (There shouldn't be any lumps. mix it well)

  • add salt and heat this mixture  in medium flame
  • stir the mixture continuously as it tends to stick to the bottom. Switch off the flame when it gets thicker. Consistency will be little thinner than idli batter.
  • let it cool down. When it cools down, it forms a thick layer at the top so stir often to avoid that.
  • once the mixture gets cooled down, add buttermilk. Mix well. [If you don't have buttermilk, just beat 1 cup of curd with 2 cups of water and then add it instead of buttermilk ]
  • chop small onions and fine chop the green chilies
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add cumin seeds, curry leaves, asafoetida
  • add chopped onions and green chili and saute it till the onions become transparent
  • transfer it to the porridge and mix well
  • Serve this healthy pearl millet porridge for breakfast.

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Friday, December 5, 2014

Corn pulao

After a long gap, got some time to post a recipe. Though I have drafted few other recipes already, I couldn't resist posting this corn pulao recipe which I made yesterday as the taste was delicious. Fresh corn always taste better and when you get it straight from your uncle's farm then its super fresh, no worries about pesticides. That's the advantage of staying in your native.

We usually steam cook the corn or toast it in direct fire to have it as snack. However, this time we got lot of corn and I wanted to try something different than the usual snack. So tried this easy corn pulav. As we are using fresh corn, steaming it before adding to the rice is required as corn takes more time to cook.

Try out this delicious rice dish made with corn at your home and share your feedback in the comments section below.

Ingredients (serves for 4)

Rice - 2.5 cups [ 1 cup size = 150 ml ]
fresh corn kernels - 1 cup [ taken out of one medium size corn ]
mint leaves - 2 fist full
onion - 1
green chili - 3
bay leaves - 1
clove - 1
cardamom - 1
fennel seeds - 1.5 tsp
star anise - 1
cinnamon - 1 small stick
salt - as needed
water - 3 cups [ If you are using basmati rice, add 1 3/4 cups (1.75) of water ]
coconut milk - 2 cups 
ginger garlic paste - 1.5 tsp
coriander leaves - for garnishing
oil - 3 tsp
ghee - 1 tsp (optional)


  • soak rice for 15 - 20 mins
  • Immerse corn in water and pressure cook it for 4 whistles
  • Once the pressure is released, remove the corn kernels (1 medium size corn yields around 1 cup)
  • slice onions and slit the green chili lengthwise
  • heat oil and ghee in a pressure cooker and add fennel seeds, cinnamon stick, star anise, cardamom, clove and bay leaves
  • saute it for a minute and then add mint leaves
  • fry till the leaves shrink and then add onion, green chili
  • saute till the onions become transparent and then add ginger garlic paste
  • saute it for a minute and add corn kernels and fry it for 2 - 3 minutes
  • add salt, coconut milk and water. 
  • add rice and mix well. 
  • If you are using regular rice, then for 1 cup of rice, you have to add 2 cups of water, If you are using basmati rice, then for 1 cup of rice, you have to add 1.5 cups of water. As we are adding 2 cups of coconut milk, adjust the water content accordingly. 
  • pressure cook the rice for 1 whistle and switch off the flame
  • mix using a fork
  • serve hot with onion raita or any type of kurma / gravies. 

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Tuesday, October 28, 2014

Bisibelebath (spicy mixed vegetable and lentils rice)


Hot lentils rice

Bisibelebath is a rice based dish which is very popular in south India originated in the state of Karnataka. Bisibelebath means "Hot lentils rice". It is also know as spicy mixed vegetable sambar rice or lentils rice. As we are adding lentils and mixed vegetables, this dish is rich in protein, carbohydrates and vitamins.

This bisibelebath recipe uses fresh bisibelebath powder (homemade) which gives authentic taste and flavor. Recipe for making bisibelebath powder is also given below.You can either make this powder in huge quantity and store it in airtight container or you can make it fresh whenever needed. I always make it fresh as the aroma will be great. Though it has too many ingredients, it is very simple to make. Try out this delicious bisibelebath recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 4)

rice - 3/4 cup [ 1 cup size = 240 ml ]
toor dal - 1/2 cup
beans - 10 - 12 nos
carrot - 1 (medium size)
potato - 2 (medium size)
green peas (fresh ) - 1/2 cup
turmeric powder - 1/4 tsp
onion - 1 (medium size)
tamarind - 2 inch pieces (1 gooseberry sized)
grated coconut - 1/2 cup
salt - as needed
curry leaves - 2 sprigs
ghee - 1 tablespoon
jaggery - 1 tablespoon

For seasoning:

mustard seeds - 1 tsp
dry red chili - 1
curry leaves - few
asafoetida - 1 pinch
oil - 2 tsp

For making bisibelebath powder :

gram dal / channa dal - 1.5 tsp
urad dal - 1.5 tsp
coriander seeds - 1 tablespoon
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
poppy seeds - 1/4 tsp
clove - 1
cinnamon - 1 small stick 
dry red chili - 4 - 5
oil - 1 tsp


  • wash the rice and cook it separately. Keep it aside
  • cut the vegetables (carrot, potato and beans) into big chunks and cut the onions as well
  • wash the toor dal and pressure cook toor dal, turmeric powder, 2 cups of water,vegetables and onions for 2 whistles in medium flame

  • heat a vessel with 1 tsp of oil and add all the ingredients given for making bisibelebath powder (gram dal, urad dal, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds, poppy seeds, clove, cinnamon, dry red chilies)
  • roast till the dal becomes golden brown in color
  • cool it down and grind it to a fine powder
  • soak tamarind in 1 cup of water and extract tamarind juice
  • add grated coconut to the grounded masala powder and grind it to a smooth paste by adding little water
  • add this paste to the extracted tamarind juice and mix well
  • heat a vessel and add this grounded paste + tamarind mixture , 2 sprigs of curry leaves, 1 tablespoon of jaggery, 1/2 cup of water and salt. 
  • bring it to boil and then add cooked toor dal and vegetables
  • cook it for 5 mins and then add cooked rice
  • mix well and then add 1 tablespoon of ghee
  • finally in a separate bowl, heat 2 tsp of oil and temper the following items: 1 tsp of mustard seeds, 1 dry red chili, asafoetida and few curry leaves. Once it splutters, add it to the bisibelebath.
  • Serve hot with spicy potato curry or chips, papad and onion raitha. 

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