Indian food odyssey Archives - I camp in my kitchen

Neer Aagaram | Fermented Rice Porridge | Pazhaya Soru Kanji

Priya_Srinivasan — Sat, 03 May 2025 20:22:26 +0000

Neer aagaram or neeragaram called fermented rice porridge, a healthy morning breakfast. A simple healthy and nutritious meal, made with leftover rice.

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Porridge

Porridge, Conjee or kanji is an essential part of Asian Cooking. The English porridge usually refers to the oatmeal porridge, which is usually sweet. Whereas our Conjee or kanji refers to the savory porridge.

Infants commonly start weaning with porridge. I remember feeding my babies this rice flakes and carrot porridge. Easy to digest and also a great way to experiment with taste for their age.

Even adults when sick, prefer a simple porridge like this mixed millets kanji or ragi porridge.

Most of these porridges sound like recent inventions. However, our grandparents and great-grandparents had something even more nutritious and hearty. It was also very easy and simple to make, the humble leftover rice porridge.

What is Neer Aagaram | Leftover Rice Porridge?

Neer means 'water' in tamil and aagaram means food. So Neer aagaram literally translates to Water food. It is called by many names like thanni soru, pazhaya soru, pazhaya kanji etc.

This simple recipe involves fermenting cooked rice overnight in water. The next morning, mash the rice into the water by hand, then add buttermilk and salt. Serve with desired accompaniments. In simple terms, leftover rice porridge.

Fermented foods have been an important part of the human diet from the time immemorial. When i asked amma, she said they eat it just with salt and buttermilk. But the rice is usually soaked in starch, that is removed from the cooked rice. I too remember my aunt making it with strained starch with a small amount of curd.

This neer aagaram can also be made with millets. Like this varagu arisi neeraagaram and bajra neeraagaram.

Why Fermented Rice?

Fermented rice has been a staple in the Indian diet for centuries. It is a widely enjoyed breakfast food. It is called by Panta Bhat in Assam , Geel Bhat in Bihar, Chaddannam in Telegu. With slight variations in the way it is prepared and served.

But the base of all these names remains the same Fermented rice. It contains a high amount of probiotics. These probiotics are associated with a wide range of health benefits, including improved digestion and immunity.

Studies have shown that the availability of micronutrients like B complex, vitamin K, calcium, iron, magnesium, potassium, and selenium increases drastically in rice, after the the process of fermentation.

Not only this simple rice kanji, even idly, dosa, uthappam too are part of this fermented food family.

The Health Benefits of Pazhaya Kanji

According to Dr. Madhumita Barooah, an academic researcher "About 100 gm of cooked rice has only 3.4 mg of iron. For the same quantity of rice fermented for 12 hours, the iron content went up to 73.91 mg. Likewise, sodium, which was 475 mg, decreased to 303 mg. Potassium increased to 839 mg. Calcium increased 21 mg per 100 gm of cooked rice to 850 mg after 12 hours of fermentation.

All this benefits just from leaving the rice to ferment overnight. While my mom has had it just with salt and buttermilk. As time evolved, we got creative and serve this humble rice gruel with lot of options.

How I served this Nutritious Porridge

A simple meal can be elevated and made into a spread with the condiments. I served this humble rice porridge with a variety of condiment for the flavors and texture.

On my plate

Crispy fried lotus stem
fresh cucumber and carrots
Coconut thuvayal
You can also add some lime or mango pickle too along with this.

The Ingredients for this Humble Breakfast

Rice : The main ingredient for this nutritious breakfast is cooked rice.
Liquid : For this kanji have used plain water to soak the rice and greek yogurt to mix it with.
Spices : I have added salt, hing, and green chili. Ginger and fresh coriander stalks are also included to make this porridge.

Garnish : I have added finely chopped carrots and cucumber to this porridge. You can also add shallots, fried curd chili, raw mango etc.
Add-ons : i have served this porridge with a side of coconut chutney, fried lotus stems and fresh veggies.

Step by Step Instructions to make Pazhaya Kanji

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instruction

Soak leftover rice in water and leave it overnight. If the climate supports on the kitchen counter. If not, leave it as long as possible on the kitchen counter and then you can refrigerate it later.

Next day morning, take the rice. Mash it roughly with your hands.
Take the greek yogurt with water, chili, ginger and coriander stalks. Add salt and hing Blend it smooth.
Add this spiced buttermilk to mashed rice. Add chopped cucumber and carrots to this and serve.

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Some FAQ's

Can I use full fat/low fat curd or buttermilk for this Porridge

Yes you can. I have used Greek yogurt just to increase the protein factor of the meal.

Can I make it Vegan?

Personally i have not tried this. But you can use peanut curd or tofu buttermilk to make this recipe vegan.

Can I leave the soaked rice in the refrigerator?

Yes you can, if the temperature in your place is not suitable for the rice to rest on the counter. I live in hot temperatures. So I try to leave the rice as long as possible on the counter and then refrigerate it. Next day morning, take the rice out and leave it on the counter for an hour.

Can i make this Fermented rice porridge with other grains?

Yes you can. I have made this porridge with millets. I think you can also try it with quinoa.

Neer Aagaram | Fermented Rice Porridge | Pazhaya Soru Kanji

Neer aagarm, called fermented rice porridge, a healthy morning breakfast. A simple healthy and nutritious, pro-biotic meal, made with leftover rice.

Course Breakfast

Cuisine Indian

Keyword easy breakfast recipe, Fermented rice porridge, How to make rice porridge, Porridge for breakfast, Rice gruel, Rice porridge

Prep Time 10

Total Time 10

Servings

Calories 153kcal

Equipment

Blender

Ingredients

120 grams cooked rice
150 ml water for soaking rice
250 ml water for blending the yogurt
160 grams greek yogurt
½ green chili
10 grams fresh ginger
10 grams coriander stalks
½ teaspoon cumin seeds
½ teaspoon salt or to taste
¼ teaspoon hing or asafoetida

Garnishes

½ carrot chopped fine
½ cucumber chopped fine

Instructions

Soak cooked rice in water overnight. If the climate is good, leave it on the kitchen counter. If its too hot, and there is chance of it going bad, then leave it on the counter as long as possible then refrigerate it overnight.
Next day morning, if in the refrigerator, take it out and leave it on the counter for an hour.
To a blender add greek yogurt, chili, ginger, salt, hing , coriander stalks, cumin seeds and water. Blend it smooth
Take the soaked rice and mash it roughly with your hands. Add the blended yogurt to this. Mix well.
Add chopped cucumber and carrot. Add coriander leaves.
Serve immediately. i served with some crispy fried lotus stem, fresh veggies and coconut thuvayal.

Notes

I have used greek yogurt for the protein factor, you can use normal yogurt too.
When i spoke to mother about this recipe. She mentioned that they used to soak the rice in strained rice starch and little curd. You can try that too.
They used to have it plain with just salt and thin buttermilk. Sometimes maybe onions and pickle.
Since i don't use onion and garlic at home, i have skipped onions. You can also use finely chopped shallots.
Add some crispy fried curd chili too, it will add more flavor to the simple meal

Nutrition

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Jhangore Ki Kheer | Kuthiravali Payasam | Millet Kheer

Priya_Srinivasan — Sun, 03 Mar 2024 18:59:23 +0000

Jhangore kheer, a traditional milk kheer made with barnyard millet. A creamy dessert made with millets and milk. An quick and easy dessert to celebrate your special occasions.

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Payasam | Payesh | Kheer

Payasam, or paayasam, is a delightful milk-based dessert loved in the Indian Subcontinent. A typical South-Indian feast just wouldn't be the same without this scrumptious treat.

In India, we often enjoy preparing kheer without any particular reason. In my mother's kitchen, kheer/payasam is a regular treat, every Friday as a special offering for her prayers. Many of us, myself included, make kheer to use up extra milk. And who can say no to a sweet ending to a weekend feast? This is where a simple dessert like kheer comes to the rescue..

Paal payasam , or milk kheer, is a classic favorite in South India. You can also switch it up and make semiya | vermicelli payasam payasam with vermicelli or rava/sooji payasam with semolina. Such delicious options to brighten up any day.

Though payasam is mostly made with Cow's milk, we do have many vegan kheer recipes made with coconut milk. Like this Arisi thengai payasam, nei payasam and red poha kheer.

The Millets Magic

Millets are a group of small-seeded grains that are considered highly nutritious and have gained popularity for their health benefits. They are rich in essential nutrients such as iron, calcium, magnesium, and fiber. Millets are ideal for people with Insulin Resistance and diabetes, because of their low GI. They are also gluten-free, making them a good alternative for people with gluten intolerance.

Millets can be cooked and consumed in various ways, such as porridge, pilaf, or as a base for salads. They are versatile and can be a valuable addition to a balanced diet.

Millets are considered to be farali foods in Indian cuisine, especially during fasting periods such as Navratri or other religious festivals. Farali foods are those that are consumed during fasting as they are light on the stomach and provide essential nutrients.

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Millet Recipes

Barnyard Millet | Kuthiravali | Odalu | Jhangora

Today's Kheer or payasam recipe features barnyard millet, also known as kuthiravali in Tamil, Jhangora in Hindi, Odalu in Telegu, and Oodalu in Kannada.

It's impressive to note how various traditional cuisines across our nation integrate these millets into their daily dishes, underscoring the focus on nutritious eating in traditional culinary practices.

Millets, once considered food for the less fortunate, are now celebrated as Super Food, earning a well-deserved place in kitchens that appreciate their nutritional and health advantages.

Jhangore Ki Kheer | Kuthiravali Payasam | Millet Kheer

Jhangore kheer, a traditional milk kheer made with millets. A creamy dessert made with millets and milk. An quick and easy dessert to celebrate your special occasions.

Course Dessert

Cuisine Indian

Keyword Barnyard millet recipe, Cooking with millets, How to make kheer, Milk kheer

Prep Time 1

Cook Time 30

Total Time 1 30

Servings people

Calories 361kcal

Ingredients

½ cup Jhangora/Barnyard Millet/Kuthiraivaali
¼ Cup Condensed Milk or ½ Cup Sugar
2 Liters Fresh Milk i used full fat
2 tablespoon chopped cashewnuts
2 tablespoon chopped almonds
2 tablespoon raisins
2-3 drops of kewra essence/screw-pine essence
a generous pinch of saffron

Instructions

Wash and soak Jhangora/Barnyard millet/Kuthiravaali in water for an hour.
Ina heavy bottom pan, boil milk. Add 2 tablespoon of sugar to the milk to prevent burning or you can even add 2 or 3 stainless steel spoons to prevent burning of milk
When the milk starts boiling, Add saffron and reduce the flame to medium, let this cook until the milk reduces to half it original volume.
Now add Jhangora and stir well to avoid lumps. After10 minutes, add condensed milk and mix well.
Add chopped nuts and raisins. Lett his sit on the stove for another 8-10 minutes.
Take it off heat. Serve warm or chilled
The kheer tends to thicken with time, incase it thickens too much, add ¼ - ½ cup of warm milk to the kheer, mix it well and serve.

Nutrition

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Kothalor Chakoi | Jackfruit Seeds Dal | Tripura Special

Priya_Srinivasan — Mon, 04 Sep 2023 19:01:03 +0000

Kothalor Chakoi, an exotic dal made with jackfruit seeds and yellow peas. This exotic dal with jackfruit seeds is a delicacy from the Indian State of Tripura. Though the name sounds exotic, It is a simple recipe of pressure cooking and tempering.

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Indian State of Tripura

Today's recipe of this delish jackfruit seeds dal is from Tripura, one of the North-eastern state of India. The name Tripura is Sanskrit, meaning "three cities" (Like the Greek Tripoli).

The Kokborok-speaking Tripuri people are the major group among 19 tribes and many subtribes; Bengali people form the ethno-linguistic majority in Tripura. So, the cuisine of Tripura also has larger impact of Bengali cuisine

We did a 30 day food post covering every state of India. You can see the delish recipes from every state here. It was a real task to find vegetarian recipes from this part of India. So, If you are looking to try some vegetarian recipes from North-Eastern State of India,

Assamese Labra | mixed vegetable curry
Khapse from Arunachal Pradesh | Amarnath flour fritters
Sana Thongba from Manipur | Potatoes & paneer curry
Putharo from Meghalaya | Steamed rice cakes
Hmarcha Rwat from Mizoram | Roasted green chili chutney
Kali Dal and tomato chawtni from Nagaland

Today's Recipe Katholor Chakoi

While looking for recipes in Tripuri cuisine, i was fortunate to stumble upon this facebook page Beautiful Tripura, which had an album called Food of tripura.

While going through that album, i came across the recipe of jackfruit seeds dal called Chakoi. Chakoi means, simple curry made of lentils and any other veggies. This dish is called khar in Assamese and Ooti in Manipur.

I served this exotic jackfruit seeds dal with steaming hot rice drizzled with ghee, cabbage stir fry and homemade mango pickle.

Ingredients to make Jackfruit seeds dal

Main ingredients : Jackfruit seeds and yellow matar are the main ingredients in this dal recipe.
Spices : This kothalor dal uses only green chilies along with good amount of ginger for the spice. The original recipe uses garlic also, since i don't use garlic in my cooking, i have omitted it.

Flavors : I have used a tomato and a small amount of coconut in this jackfruit seeds and yellow matar dal. Though both are optional, it adds lot of flavor to the dal.
Tempering : Regular Indian tempering ingredients like mustard seeds, asafoetida, curry leaves along with red chilies.
Add-ons : A small pinch of baking soda is used while cooking the dal. This helps in speeding up cooking of jackfruit seeds and yellow matara , as both the ingredients take a longer time to cook.

Stepwise instructions to make Tripura Style Jackfruit seeds dal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash the yellow matar in water and soak it in water overnight or a minimum of 8 hours.
Once the yellow peas is ready. Measure and keep all the ingredients ready. Peel the outer white skin of the jackfruit seeds. Chop each seed into 2-3 pieces.
In a pressure cooker, take the yellow matar, chopped jackfruit seeds, chopped green chilies and tomatoes.
Add 3 cups of water to the cooker. Now add salt, turmeric powder and coconut. Finally add a pinch of baking soda to this, mix well. Close the pressure cooker, pressure cook for 4-5 whistles.

Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the dal. Check the consistency of the dal, if its too thick add ½ cup warm water, if its too runny, let it boil for 5-10 minutes.
Heat a tadka pan with oil for tempering. when hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to this.
Pour this hot tempering over the dal. Take it off heat and serve with warm with rice and ghee.

Kothalor Chakoi | Jackfruit Seeds Dal | Tripura Special

Course Delicious sides, Main Course

Cuisine Indian, Tripura Cuisine

Keyword Black urad dal dosai, Exotic dal with jackfruit seeds, Jackfruit recipe, Jackfruit seeds recipe, Matara dal, Tripura cuisine, vegan dal recipe, Yellow peas dal

Prep Time 8

Cook Time 30

Servings people

Calories 291kcal

Equipment

Pressure cooker

Ingredients

10 jackfruit seeds Check notes.
200 grams matara/yellow peas weighed after soaking overnight
3 green chilies chopped
1 inch ginger peeled and finely chopped
2 tablespoon fresh coconut optional
2 medium sized tomatoes optional
½ teaspoon turmeric powder
¼ teaspoon baking soda
1 teaspoon salt or to taste
3 cups water
fresh coriander leaves for garnish , optional

Tempering (optional)

2 tablespoon cold pressed groundnut oil use mustard oil, for authentic taste
1 teaspoon mustard seeds/kadugu
3 red chilies broken
½ teaspoon hing/asafoetida
few curry leaves

Instructions

Wash the yellow peas in water twice. Soak them in water for 8 hours minimum. I usually soak them overnight. Next day drain and freeze them in Ziploc pouches to be used whenever necessary.
Drain the overnight soaked dal. Measure it and keep it ready on the counter. Wash and chop the tomatoes', green chilies and ginger.

Lets Pressure cook

In to a pressure cooker, add yellow peas, tomatoes, chilies and ginger. Add fresh coconut and salt as well.
Add 3 cups of water to this. Add turmeric powder and baking soda. Mix well. Close the pressure cooker and cook for 4-5 whistles.
Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the ladle.
Check the consistency of the dal. If you have added only 3 cups then the dal will be in the right consistency. Add ½ cup of warm water to this and let it come to a boil.

Tempering

Heat a tadka pan with oil mentioned under 'Tempering'. When hot, splutter mustard seeds, hing, curry leaves and red chilies.
Pour the hot tadka over the dal. Take it off the heat. Garnish with coriander leaves.
Serve it warm with steaming hot rice and ghee.

Notes

Important to read

Soak the yellow peas overnight in water. Drain and weigh 200 grams for the above dal recipe.
Adding a pinch of baking soda is essential as it speeds up the cooking process of jackfruit seeds and yellow peas/matara, which otherwise take a longer time to cook.
Chopping the jackfruit seeds is optional. Since i serve this dal to my kids, they wont be interested to eat if it isn't chopped.
Coconut and tomatoes mentioned in the above recipe and the tempering and garnish , are all optional.

Nutrition

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Mong Ketchir | Moong dal Khichdi | Kashmiri Cuisine

Priya_Srinivasan — Tue, 13 Jun 2023 19:58:11 +0000

Mong Ketchir or moong dal khichdi, quick and easy khichdi made of split green gram and rice. This simple one pot meal uses minimal spices and makes a satisfying and wholesome meal.

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Kashmir

If you are into watching TV serials in Doordarshan(DD), you should be knowing Gul(flower), Gulshan(garden), Gulfam(gardener), a TV series portraying the life of a Kashmir family. The name Gul, Gulshan and Gulfam are the boat houses run by the family and how their lives are affected due to the unrest in J&K.

So my first intro to J&K is through this serial. During my school days, when girls together gossip about marriage and honeymoon (with what we understood by watching TV) I dreamt of going to Kashmir for my honeymoon. The Movie Roja had a very bad influence on me, first arvind swamy and second those snow-clad mountains where the song Pudhu Vellai Mazhai was pictured. hmm, I m yet to visit those beautiful scenic mountains for real.

Kashmiri Cuisine

Kashmiri cuisine, the cuisine of the Kashmir Valley in Jammu and Kashmir. Rice is their staple food, since ancient times. The equivalent phrase for bread and butter in Kashmiri is haakh-batta, meaning greens and rice. A typical everyday Kashmiri meal consists of a generous serving of rice, meat and vegetables, mostly greens cooked in oil, and yoghurt.

Tea drinking forms a very important part of Kashmiri cuisine and is often used in place of dessert. Kehwa, a sweet Green tea with cardamom and almonds, sheer chai, the famous salty pink tea with almonds. Such teas are usually taken with fresh breads like Kulcha and Katlam. Check this rich and royal sheermal bread.

Here is an interesting article about Kashmiri breads and teas in TOI.

Khetchar, Kashmiri Dhuli Moong Khichdi

Today I bring you a filling lunch from J&K. Mong Ketchir, dhuli moong or split moong dal khichdi with rice. When I was making this khichdi, I was in doubt how will it taste, as the khichdi uses very less spice.

This simple moong khichdi has only ginger and green chilies and nothing more. I was awestruck with the aroma and taste. Aromatic basmati cooked with flavorsome dhuli moong has its own taste and flavor. It was a filling meal with radish raita.

Ingredients to make Moong Ketchir

Main Ingredients : Rice and Split green gram dal with skin. I have used basmati rice.
Spices : Ginger, green chilies & turmeric powder.
Tempering : Mustard oil & cumin seeds.

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Stepwise Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash rice and split moong dal in water 2-3 times. Soak them together in water for 20 minutes.
Heat oil in a pressure cooker, crackle cumin seeds. Add chopped green chilies and ginger.
Add drained rice and dal. Saute for a minute in hot oil. To this now add enough water.

Add salt and turmeric powder, mix well. Close the pressure cooker and cook in medium flame without whistle for 15 minutes.
After the said time, put the whistle and turn off the flame. Let the pressure fall on its own. Open the cooker, fluff it up with fork, add ghee and serve it hot .

More wholesome Khichadi Recipes

Multigrain Vegetable Khichdi, made of mixed grains and loaded with vegetables.
Maata Rice Khichdi, simple one pot meal made with kerala matta rice.
Mixed vegetable moong dal khichdi

What to serve with the Khichadi

There is a saying in the local language, "Khichdi ke chaar yaar- dahi, papad, ghee aur achaar", which means the humble khichdi is served with curd, papad, clarified butter and pickle.

I love to have my khichdi hot with some kadhi , a runny gravy and some tomato thokku that pairs so well with soft moong dal khichadi.

Here are some raita and pickles, which also pairs pretty with khichdi.

Omavalli Raita | Ajwain leaves raita

Omavalli raita, is a yogurt dip made with fresh ajwain leaves, cucumber and creamy yogurt. A simple and easy to make side-dish, that pairs excellent with One-pot meals.

Check out this recipe

Green grapes raita, yogurt dip

Green grapes raita , yogurt dip made with fresh yogurt, seedless green grapes, add a chili tempering for more flavor. This raita makes a great side for one pot meals.

Check out this recipe

Coriander & mint raita

Coriander & mint raita is a yogurt dip, spiced with chilies and ginger. This condiment is served as accompaniment with rice dishes.

Check out this recipe

Sikkim Tomato Achar | Instant tomato pickle |No oil pickle

Sikkim tomato achar, a quick and easy condiment with tomatoes and green chili. A delicious and fiery condiment to serve with flatbreads.

Check out this recipe

Tomato Thokku | Spicy Tomato Relish | No Onion, No Garlic

Tomato thokku, a spicy condiment made of fresh tomatoes and red chilies. This spicy tomato relish, a must have condiment in the pantry. It pairs well with idly, dosa and can also be enjoyed mixed with rice too.

Check out this recipe

Mong Ketchir | Moong dal Khichdi | Kashmir Cuisine

Mong Ketchir, Kashmiri special, quick and easy khichdi made of split green gram and rice. This simple one pot meal uses minimal spices and makes a satisfying and wholesome meal.

Course Lunch, Main Course

Cuisine Kashmir, North-Indian

Keyword Khichdi recipe, Moong dal khichdi, Moong khichdi, Pressure cooker khichdi recipe, Quick khichdi recipe, Quick lunch recipe, Simple khichdi recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories

Equipment

Pressure cooker

Ingredients

½ cup Dhuli Moong/Split Moong dal with skin
1 cup Basmati Rice
2 teaspoon Mustard Oil
½ teaspoon cumin seeds
2 green chilies slitted lengthwise
1 tablespoon grated ginger
½ teaspoon turmeric powder
salt to taste

Instructions

Wash moong dal and rice in water for 2-3 times. Soak them together in water for 20 minutes. After the said time, drain and set aside
Heat oil in a pressure pan, add cumin. When it crackles, add green chilies, ginger and turmeric powder. Sauté for 2 minutes.
Next add the drained rice and dal to this and add sauté for 2 minutes. Add water to this just to the level of rice and dal. Approximately 2 cups. The water should be to the level of rice and dal and not immersing them.
Add salt, mix well. Close the pressure pan and let this cook on a medium flame for 15 minutes WITHOUT WHISTLE.
After 15 minutes, put the whistle on and switch off the stove. Let the pressure cool down on its own.
Release the cooker and fluff the rice with a fork. Serve with a teaspoon of ghee drizzled on top.
Any leftover khichdi can be stored in an air-tight container in the refrigerator. While serving, reheat in the microwave for 30 seconds or steam cook it for 10 minutes.

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Banarasi Chooda Matar | Chura Matar | Peas Poha

Priya_Srinivasan — Sat, 11 Feb 2023 19:05:33 +0000

Chura matar or chooda matar, a popular winter breakfast special from Uttara Pradesh State of India. Fresh green peas and rice flakes are beautifully made into a tempting dish. It can be served for breakfast or as a snack anytime.

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Banarasi Special Food

Uttar Pradesh, houses the Spiritual Capital of India Varanasi. The City of Gods, where The Ganges flows. The Ganges Aarthi is very famous ritual happening at the ghats. I m yet to see it in person. Thanks to Discovery Channel, I watched it in one of their programs. You can find a video of the aarthi here.

When I wanted to cook something from Banaras, I went straight to Banaras ka Khana, Sangeeta Khanna's Blog. Her blog is a treasure trove of many authentic recipes from UP and neighboring states.

The kachori's and kaddu ke subzi was so tempting. But, I chose to make the simple, flavorsome Chooda matar or Peas Poha.

Chura Matar : Winter Special

This simple and flavorful peas poha is a winter food served in all chaat corners of the city. Love the flavors of this simple matar poha. The warmth of pepper and ginger, travels through your body and envelopes you into a cozy feel.

Once you try it, you will definitely understand why they prefer it during winter. The fresh peas and punchy pepper give all the warmth needed for the season.

If you love to cook up a simple feast from UP, check this Simple Awadh Thali from My Kitchen trials. Try this winter special Matar ka Nimona.

Some famous Street Food from India

Hyderabadi upma masala dosa - a lip-smacking street food from South-indian state.
Matar Chat from the streets of Delhi
Ram Ladoo | Gulgule
Ghugni from Kolkatta
Putharo from Meghalaya
Banarasi Laiya Bhel
Masala Pori from Chennai
Katori Chat

Ingredients to make Peas Poha

Main ingredient : Poha and peas. Use thick rice flakes. It absorbs liquid and also holds shape. Peas, i have used frozen peas here, but fresh peas are usually used as it is winter specialty.
Spices : Freshly pounded black pepper and ginger are used as the main spice in this delish poha matar. Along with this garam masala and sugar are added to bring out more flavor.
Tempering : Cumin seeds and green chili is used for tempering.
Garnish : Squeeze of lemon juice .

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Banarasi Chooda Matar | Chura Matar | Peas Poha

Chura matar or chooda matar, a popular winter breakfast special from Uttara Pradesh State of India. Fresh green peas and rice flakes beautifully made into tempting dish that can be served for breakfast or as a snack anytime.

Course Appetizer, Breakfast, Main Course, Snack, Street food

Cuisine Banarasi, Indian

Keyword Banarasi Food, Easy poha recipe, Indian street food, Matar poha, No Onion No Garlic recipe, Quick poha recipe, Uttar pradesh food, Winter special

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 81kcal

Ingredients

1 cup thick poha/aval/rice flakes
¼ cup Fresh milk
¾ cup green peas i used frozen
1 teaspoon freshly ground black pepper
½ teaspoon garam masala
½ cup freshly chopped coriander leaves
½ teaspoon sugar
Salt to taste
½ teaspoon lime juice optional , i didn't use
½ teaspoon ghee/serving iI used only when serving for kids

Tempering

2 teaspoon groundnut oil
½ teaspoon cumin seeds
1 no green chili cut into two
1 tablespoon grated ginger

Instructions

Take poha/aval in a colander and wash it under running water for a minute. Let it drain completely. Soak the poha in milk for 10 minutes
Heat a kadai with oil for tempering, crackle cumin seeds, add green chili, shredded ginger and sauté for a minute.
Next add green peas, sugar, salt and garam masala. Mix well and sauté for 2 minutes.
Since the I used frozen peas i just gave 4-5 minutes for the flavors to mingle and the peas to become soft. If using, fresh peas, cook until peas are cooked and soft.
Once the peas are done, add the milk soaked poha to this, mix well. Add coriander leaves and freshly ground pepper, mix well. Let it sit on the stove for another 2 minutes
Serve hot and feel the warmth of ginger and pepper, encapsulate your senses.
You can add a squeeze of lemon to add an extra zing in your poha. While serving for kids, add ½ teaspoon of ghee/serving to match the pepper and ginger in the dish.

Notes

Serving Suggestions

Serve this delish Poha matar with a cup of Adeni Chai for a blissful meal. If you love some crispy toppings check this Boondi and Ompodi/sev.

More Poha Recipes

If you love poha, check this protein rich Paneer Poha and simple lemon poha for a quick meal or snack anytime.
During winters we love this Pepper poha too, that gives a warm feeling in every bite.

Nutrition

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Alsi Pinni | Alsi Ki Pinni | Flaxseed Ladoo

Priya_Srinivasan — Sat, 12 Mar 2022 20:10:25 +0000

Alsi pinni, aka flaxseed ladoos, a delicious energy ball made with wheat flour, flaxseeds and edible gum. A winter delicacy from the state of Punjab, India.

Jump to Recipe

Flaxseed in Indian Cuisine
Baking with Flax
Some interesting ladoo recipes
Benefits of flaxseeds
Ingredients to make Alsi ladoo
Recipe card for Flaxseed Ladoo
More Ladoo Recipes
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Flaxseed in Indian Cuisine

Flaxseed, called as alsi in Hindi and aali vidhai in Tamil. Though the name looks very foreign, flaxseeds are used in Indian cuisine from a long time. Today's recipe Alsi pinni, flaxseed ladoo, is a winter delicacy made in Punjab, the land of Golden Temple. A traditional recipe that shows that flaxseed were in use in Indian cuisine for a long time.

You can use flaxseeds in whole lot of way in Indian cooking. Below is a small list of recipes using whole flax.

Flaxseed and pepper sevai, uses spice powder made with flax
multigrain flakes & flaxseed podi, a rice mix powder
Alsi mukhwas, mouth freshener using flaxseeds
Flaxseed molagapodi, lentil based condiment for breakfast
Flaxseed paruppu podi, Another rice accompaniment
Thengai podi with flaxseeds, Coconut spice powder with flax
Flaxseed chutney powder, spicy condiment with flax

Baking with Flax

Flax meal when mixed with water turns into a gel like consistency resembling the texture of egg. Since i bake eggless, I extensively used Flax eggs in my cakes and muffins.

Below is a small list of bakes with flax-eggs

Apart from cakes, you use flax egg to make pancakes too, like this delicious looking Apam Balik from Malaysia.

Some interesting ladoo recipes

Benefits of flaxseeds

Flaxseed is a good source of many nutrients, including protein, fiber, omega-3 fatty acids, thiamine, and copper.
With so much fiber,
- It promotes regular bowel movements and improve digestive health,
- help lower cholesterol levels and improve heart health.

Though it is healthy, flax seeds should be consumed in moderation. The healthy marker of it being high in fiber can cause bloating and gas issues if consumed more.

Our digestive system cannot break the thick outer shell of flax easily, so it is advised to consume milled flaxseeds. And ground flaxseeds tend to get rancid pretty fast, I suggest to grind small amounts and store it in the freezer.

Ingredients to make Alsi ladoo

Flaxseeds, the hero ingredient, I have used regular flaxseeds in this recipe.
Whole wheat flour, adds volume to the flaxseed ladoo.
Edible gum, is the binding agent in the alsi ladoo recipe.
Jaggery, sweetener used in making these delish flaxseed ladoos.
Flavoring, cardamom powder is used to flavor the flaxseed ladoo.
Ghee, adds wonderful aroma and used to roast all the ingredients in the alsi pinni recipe.
Nuts, I have used only almonds in the recipe.

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Recipe card for Flaxseed Ladoo

Alsi Pinni | Alsi Ki Pinni | Flaxseed Ladoo

Alsi pinni, aka flaxseed ladoos, a delicious energy ball made with wheat flour, flaxseeds and edible gum. A winter delicacy from the state of Punjab, India.

Course Dessert

Cuisine Indian

Keyword easy ladoo recipe, Edible gum recipe, Flaxseed recipe, Gond recipe, Ladoo with flaxseeds, Nuts and seeds ladoo

Prep Time 10

Cook Time 13

Total Time 22

Servings People

Calories

Equipment

Measuring cups and spoons
Indian style mixie or any heavy blender
Pan to roast the ingredients

Ingredients

½ Cup Flax-meal
½ Cup Whole Wheat flour
½ Cup Powdered Jaggery
½ Cup Ghee
3 tablespoon gond/edible gum
½ tablespoon cardamom powder
¼ cup chopped almonds mixed nuts can be used

Instructions

Heat 3 tablespoon of ghee in a kadai. Add Whole Wheat flour to this and roast in a medium flame, until it gives out a nice aroma. Take care not to burn the flour. Transfer to a flat plate.
Next add another 2 tablespoon of ghee, add the edible gum/gond and fry it in a medium flame, until it flowers up nicely. Take care while roasting, the flame must be medium to ensure proper frying or else you will end up with gum that is still raw in the center. Transfer to a flat plate. Crush it well using a roller-pin to powder. Set aside until use.
Next add 2 tablespoon of ghee, add flaxmeal to this and saute for a minute. remove on a flat plate and set aside until use. In the same add the nuts and roast them with a teaspoon of ghee.
After roasting all the ingredients, add powdered jaggery to the pan, add ¼ cup of water, let it dissolve, boil until it reaches 1-string consistency.
How to check this : When the jaggery syrup bubbles up and froths nicely, check a drop of syrup with a ladle, stretch it between your thumb and index finger, it should easily form a single-string.
Once this stages reaches, act fast, remove the pan from fire, add all the roasted ingredients to this and mix well.
Let it cool a little, Start making golf-sized balls out of the mixture, by pressing it tightly in your palms. If needed, decorate each ball with a roasted cashew on top
Store in an air-tight container and enjoy them.

Notes

Remember to switch off the flame, once the jaggery syrup reaches single-string consistency or else the syrup will reach hardball consistency fast and the mixture will turn hard.
In case the mixture turns hard, do not worry, run it in the mixer once, it will return to powder form. Add litte ghee and make the pinni/balls.
You can even make squares out of the mixture, just keep it on the stove for 2 more minutes, the mixture will start coming together, immediately pour it on to a greased flat-plate and smooth-en the top and make markings for squares using a serrated knife, once it cools, cut into squares.

These tempting alsi ladoos are easy and quick to make. These ladoos are a wonderful edible gift to your friends and family.

More Ladoo Recipes

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Kodo ko Roti |How to make Ragi flour Pancake

Priya_Srinivasan — Fri, 25 Dec 2020 14:30:00 +0000

Kodo Ko roti, a quick ragi flour pancake, served as breakfast. A typical pancake made from finger millet locally called Kodo in sikkim, served with different varieties of pickles.

What is Ragi/Kodo millet?
How to make Kodo Ko Roti
More Regional Cuisines to try
More Millet Recipes to try
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What is Ragi/Kodo millet?

Ragi/Kodo or finger millet comes under group of millets. Ragi flour, a powdered form of ragi grain.

Millets, a group of cereals which are mostly tiny in size, round in shape. There are about 6,000 varieties of millet throughout the world in different colors. Millets are gluten-free and rich in B vitamins, calcium, iron, potassium, magnesium, and zinc. The bran layers of millets are good sources of B-complex vitamins.

How to make Kodo Ko Roti

Kodo ko roti, simply ragi pancake, is a quick and easy recipe to make. We need just good quality ragi flour. Mix ragi flour, sugar and needed water to a pourable consistency.

Heat a tava, pour a ladle of batter on the hot tava, spread it to make a round pancake. Dot the edges with oil/ghee. Cook on both sides until done. Serve it with a choice of pickle or chutney.

More Regional Cuisines to try

Kodo Ko Roti | How to make instant ragi flour pancake

Kodo Ko roti, a quick ragi flour pancake, served as breakfast. A typical pancake made from finger millet locally called Kodo in sikkim, served with different varieties of pickles.

Course Breakfast, Snack

Cuisine Asian, Indian, Sikkim

Keyword How to make kodo ko roti, Instant pancake recipe, instant ragi pancake, instant ragi roti, Kodo ko roti, kodo ko roti recipe, Kodo ko roti sikkim, Millet pancake, Quick pancake recipe, Ragi flour roti

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories

Equipment

Bowl for mixing the pancake batter
Tava/Flat pan for making the pancake
Whisk, spatula and turner

Ingredients

½ cup ragi flour/finger millet flour
1 teaspoon sugar
½-1 cup luke warm water
ghee/oil for making the roti

Instructions

Mix finger millet flour-sugar with lukewarm water and make a thick batter. Take care while adding water, do not add all at once. Add ¼ cup at a time and mix to get a not so thick or thin batter.
Heat a Tava/frying pan, Pour a ladle full of batter in the center and spread to make a round roti/pancake.
Dot the edges with ghee, cook thoroughly on both sides over medium heat.
Remove and serve hot with tomato pickle.

Serve this delicious pancake, hot straight from the pan with chutney of choice. Traditionally in Sikkim it is served with an array pickles . I served it with a simple Tamatar pickle/tomato pickle.

More Millet Recipes to try

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

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An old post from April 2014, updated with new content for better engagement.

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Narkel-er Niramish Ghugni /Yellow peas curry with Coconut from West Bengal

Priya_Srinivasan — Wed, 30 Apr 2014 14:50:00 +0000

Kolkatta/Calcutta is the only place in North-India, i have visited in India, My maternal uncle was working there so, we cousins along with my mom and aunty visited calcutta, i dont remember how long we stayed, but the fun we had is still fresh!!! There used to be a room for drying clothes, and will always be wet, wet , wet!!! We used to play hide n seek in that room, and make sure that entrance to the room is full of soapy water, so the person with the eyes closed, poor thing will usually slip and fall and there will be a huge ohhoooo!!! Though i dont have any food memories, since we rarely go out for food. I fadely remember tasting litchi there for the first time. Since, it was looking rather unusual for us, we ate as if we were starving for days and ended up with bad stomach!

Coming to today's recipe, though i wanted to post a sweet recipe to the last day of Indian Food Odyssey, nobody at home was ready for sweet. After tasting Narkol Naru, Mishti Doi, i wanted to try something chatpata from West Bengal. So, i settled with this simple ghugni recipe from Sayantani's Space.
It is supposed to be a street-food, served along with toasted bread as breakfast in the bong city. Oh it was yum, as such, that too with a generous squeeze of lime, it is out of the world.

source here

Ingredients

1 Cup dry yellow peas/Matara

1 Large potato

½ Cup freshly grated coconut

2 teaspoon freshly grated ginger

1 teaspoon freshly pound cumin powder

1 teaspoon freshly pound coriander powder

½ teaspoon garam masala powder

½ teaspoon Sugar

Salt to taste
fresh coriander leaves for garnish
generous squeeze of lime

Tempering

2 tablespoon Groundnut oil

½ teaspoon cumin seeds

2 green chilies, slited lengthwise

2-3 nos cloves

1 bay leaf

½ teaspoon Turmeric

Method

Soak the peas for 3-4 hours. Drain the soaked water, add 2 cups of water to the peas and cook in a pressure cooker for 10-12 minutes WITHOUT WHISTLE. yes, yellow peas cook very quick and for this dish we want the peas to retain their shape as well. So, cook without whistle for 10-12 minutes, when the cooker releases steady steam, switch it off and put the whistle on. Let is sit until the pressure drops down. Drain the excess water and set aside until use.
Peel the potato, wash and cut in small cubes. Keep aside. Mix the ginger paste, cumin- coriander powder, chilli powder with ¼ cup water and keep aside until use.
Heat a teaspoon of oil given under "Tempering" in a kadai or a big pan. Fry the grated coconut till golden. Remove and keep aside.
In the same pan add the remaining oil add the whole clove, cinnamon, bay leaf. Once they splutter add the slited green chili and cumin seeds. When the aroma rises add the cubed potatoes and pinch of salt. Reduce the flame to medium and fry the potatoes till they turn golden brown in colour.
Next pour in the mixed spices along with another ¼ Cup of water and keep frying on low for couple of minutes. When the oil starts to on the sides, add the boiled peas, ¼ cup of water and turmeric in it and mix thoroughly.
Add salt and let it come to a boil, then add the fried coconut pieces. Add another ½ cup water coz the end dish should have thick gravy, so adjust the water accordingly.

Once the peas soak the flavours, add the sugar and adjust the seasoning, sprinkle the garam masala powder and mix. Serve with fresh coriander leaves garnished on top and a generous squeeze of lemon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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Rajasthani Panchmel Dal

Priya_Srinivasan — Thu, 24 Apr 2014 11:35:00 +0000

Today we are travelling to the State of Pink city, Rajasthan. Literally meaning, The land of Kings, previously known as Rajputhana, is a land of rich cultural heritage, handicrafts and arts. The Capital city Jaipur,also known the pink city, housing the famous hawa mahal and udaipur also known as the Venice of the East or City of Lakes and also White City.

Magic of Folk Music, all totters, spell-bound!!!! 🙂

I had a chance to taste their cuisine @ Choki Dani, a rajasthan type model village setup near chennai. We had fun time with the kids and the food was awesome.

Our Chakuli, My Sister's daughter, Gargi darling, showing her Veer Maratha Style !

I m bringing you a simple dal from this state. The Famous Panchmel dal, amazing combination of 5 legumes with a hint of spice, serves an awesome combo to Steaming hot rice and a dollop of ghee.

Ingredients

¼ Cup Split Bengal gram/chana dal

¼ Cup green gram/Sabut moong

¼ Cup Split black gram skinless/Dhuli urad dal

¼ Cup Split pigeon pea/toor dal/arhar dal

¼ Cup Whole red lentils/sabut masoor

½ teaspoon Turmeric powder

1 no green chili

1 teaspoon shredded fresh ginger

1 teaspoon Cumin powder

1 teaspoon Coriander powder

½ teaspoon Red chilli powder

2 medium Tomatoes,chopped

½ teaspoon Garam masala powder

Salt to taste

Tempering

2 tablespoon Oil

¼ teaspoon Asafoetida

½ teaspoon Cumin seeds

2 nos Dried red chillies,broken

fresh coriander leaves,chopped

Method

Soak the dals together in water for at least two hours. Then drain and take them in a pressure cooker, add green chli and tumeric and salt. Pressure cook for 4-5 whistles or until soft.
Once the pressure is down, remove the cooked dal from the cooker. Now for tempering, heat oil in a kadai, crackle cumin seeds, hing/asafoetida, broken red chilies, saute for a minute

Next add chopped tomateos, red chili powder, coriander powder, cumin powder and ¼ cup of water. Let the tomateos cook until soft and mushy.
Now add the pressure cooked dal to this and add ½ cup water. Taste check and adjust salt, let this simmer for 10 minutes in a for the flavors to mingle.
Finally add garam masala powder and fresh coriander leaves, take it off the stove. Serve with Steaming hot rice.

This goes to this week's Cooking from Cookbook Challenge, happening @ +srivalli jetti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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Thengaipaal Rasam/Coconut Milk Rasam, Pondicherry Special

Priya_Srinivasan — Tue, 22 Apr 2014 03:49:00 +0000

The name Pondicherry,immediately flashes Aurobindo Ashram and Auroville in my mind. I feel blessed to have visited the ashram twice and auroville once. The experience of visiting Mantri Mandir is still fresh in my mind, even as i write i can feel how spiritual it was when we entered the crystall ball meditation room. So much positive energy was radiating in that room, it just comes and hits you like a wave, when you come outside, you will automatically feel so relaxed and calm.

Manakulam Vinayagar temple is also very famous in Pondicherry. Mankulam (Manal + Kulam) Meaning the Vinayagar temple near the Pond. After visiting the temple, we usually spend some time in the beach nearby, clicking photos near the Mahatma Gandhi statue on the beach promenade!! Sadly all the photographs are @ my mom's, so couldn't upload any for this post. 🙁 umm life was wonderful when you don't have responsibilities!!! Now after getting married, i don't remember being to any place far with my kids in tow!!! Even if the hubby is ready to take me, i sometimes fear what if the kids come up with something new there, typical mother syndrome, i believe!!! But this time around, we have planned some places to visit during our vacation in India. Hopefully it all goes, as planned!! 😉

Coming to today's recipe, i chose a simple and soothing rasam recipe from the The Pondicherry Kitchen. The name thengaipaal rasam was very tempting, coz we normally make rasam with dal/tamarind sometimes with fruits like plum and pineapple, but with milk, was interesting!! It was super delicious, both the kids loved the taste.

Ingredients

1 Cup Coconut Milk (i used store-bought)

A lemon-sized ball of tamarind

2 nos tomatoes

¼ Cup toor dhal

1 heaped teaspoon rasam powder

2 cloves of garlic

fistful of fresh coriander leaves

Salt-to taste

Tempering

2 teaspoon oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

2 red chilies, broken into two

¼ teaspoon hing

¼ teaspoon crushed pepper

¼ teaspoon turmeric

a sprig of curry leaf

Method

Pressure cook toor dhal with 1 cup of water. Mash it well and add coconut milk to this
Soak tamarind in ½ cup warm water and extract the juice, to this add crushed tomatoes. Add this to the coconut-milk & dal mixture. To this add crushed garlic and rasam powder. Stir well.

Heat oil given under tempering in pan, splutter mustard seeds, crackle cumin, add broken red chilies, hing, turmeric and curry leaves.
Next add the coconut-milk mixture. Reduce the flame to lowest possible. Do not allow this mixture to boil. Let this be on the heat, until it starts to froth well.

In the mean time, take a serving bowl, add salt and fresh coriander leaves and keep ready. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid and serve after 15 minutes. Serve hot as an accompaniment with rice.

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Indian food odyssey Archives - I camp in my kitchen

Neer Aagaram | Fermented Rice Porridge | Pazhaya Soru Kanji

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Why Fermented Rice?

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Alsi Pinni | Alsi Ki Pinni | Flaxseed Ladoo

Table of contents

Flaxseed in Indian Cuisine

Baking with Flax

Some interesting ladoo recipes

Benefits of flaxseeds

Ingredients to make Alsi ladoo

Recipe card for Flaxseed Ladoo

Alsi Pinni | Alsi Ki Pinni | Flaxseed Ladoo

Equipment

Ingredients

Instructions

Notes

More Ladoo Recipes

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