Archive for the ‘Gluten Free’ Category

Mirani Khichdi

Sunday, November 20th, 2011

This is the quick and tasty time saving recipe that I use a lot these days.I got this recipe from Alka’s place last year as I was looking for simple yet filling one pot meals.I must have made this loads of times, given that I have a pressure pan cooker it literally takes 15 minutes to make this recipe.I make a simple kadhi to go with this khichdi on the side while the khichdi is cooking.Boondi raitha or carrot/tomato raitha is also a good option along with pickles to go with this khichdi.

Sometimes I add vegetables or methi leaves while I make this khichdi.I did not exactly follow Alka’s recipe the first time I tried as I did not have red masoor dal so I added moong dal, since then I add any of the dals I have in hand, masoor or even whole moong(green).It tastes different every time with the different dals you use.I also changed the rice to dal ratios according to our taste.

Ingredients(that I use):
Serves 2:

Toor Daal-1/2 cup
Moong dal- 1/2 cup
Rice- 3/4 cup
Tomatoes- 2 roma tomatoes, finely chopped
Methi leaves-5 tbsp chopped or one small cube(frozen)
Turmeric Powder -1/4 tsp
Red Chili Powder -3/4 tsp
Sambar powder- 2 tsp

For tempering:
Mustard Seeds -1/2 tsp
Cumin seeds- 1/4 tsp
Oil- 2 tbsp
Few curry leaves


Since I have a pressure pan cooker, I cook it all in one pot instead of tempering at the end like the original recipe.

Wash and soak the rice and dals together for atleast 15 minutes.In the cooker pan, add oil and hing when it sizzles, add mustard seeds.When the seeds splutter, add cumin seeds and curry leaves.Add the chopped tomatoes(and methi leaves if you use methi), stir well, add salt,turmeric powder,red chili powder, sambhar powder and stir well again.

Add atleast 6-7 cups of water to the pan(for the amount of rice mentioned here) and add the rice and dal. Stir once to mix,cover and pressure cook till two whistles. Once the pressure is released,mash the rice according to the consistency you like(add more lukewarm water if necessary).

Serve the khichdi with kadhi or papad or raitha with pickles! Best comfort food ever, if you ask me.

This Mirani Khichdi is going to Priya’s Cooking with seeds- Mung beans event.

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Postpartum/Lactation recipe: Mulagushiyam

Thursday, November 3rd, 2011

This is one of the classic lactation/postpartum recipes made for me by N’s aunt in typical kerala style. This recipe uses simple ingredients like moong dal,milk and channa(garbanzo beans) which are known to induce milk production. Plantain and pumpkin has fiber, so it is a fulfilling meal on its own.White pumpkin is also known to soothe the tummy.

These days, I have started making mulagushiyam even as a soup or like a dal for phulkas. It tastes good when served with hot rice or with idli rice conjee/kanji(rice porridge), which is also a lactation recipe which will be updated soon here.

Green plantain-1
White Pumpkin(Elavan)-10-12 pieces,cubed
Suran(Chennai)- 10-12 pieces, cubed
Cooked garbanzo beans(either white or kala channa)- 1/2 cup
Cooked moong dal- 1/2 cup
Milk- 1/4 cup
Water- 1/2 cup to 1 cup
Crushed black pepper- atleast 1/4 tsp
Salt- to taste
Turmeric powder- 1/4 tsp
Coconut oil- 1 tbsp
Cumin seeds- 1/2 tsp
Mustard seeds-1/2 tsp
Hing- 1 pinch


Peel the skin of plantain and chop them into cubes. In a saucepan, add water, suran,(chenai or yam) plantain,pumpkin, salt and turmeric powder,cover and cook them till tender. When the vegetables are done, add the cooked garbanzo beans and the mashed moong dal. Add more water(1/2 cup) if necessary to make it to a consistency like a gravy(say like a kootu but just a bit on the thinner side). Add the crushed black pepper and simmer it for 5-7 minutes.

Add the milk(either boiled and cooled or the usual 2% milk straight from the refrigerator). Switch off.

Heat coconut oil in a pan,add cumin seeds,mustard seeds and hing. When they splutter, pour it over the gravy. Serve hot with rice,topped with ghee. Tastes so good when you are tired and looking for something to eat that will make you feel better :) I have been told this is the traditional lactation recipe made in palakkad side!

You can also serve this with oats porridge as oats is also good for lactation.

There is no need for any additional spice, just the pepper powder is enough. This is also a good recipe that is without onions or garlic if you want to cook a “no masala meal” :)

If you think about it,it takes 10-15 minutes to make, if you already have canned garbanzo beans and cooked frozen dal. Make a simple salad like kosamalli/kosumbari to go with it and even lunch/dinner is done on a busy day in under 20 minutes! Or serve this with arachu kalakki or sundried tomato thokku.

Sometimes, suran will turn black or brown in color when you add turmeric powder and cook, there is nothing to worry about the color change.

You can omit the tadka part if you do not want it.

Since this recipe has both lentils and garbanzo beans,it is on its way for MLLA-41, an event started by Susan and hosted this month bySimona.

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Masoor Matki

Thursday, October 27th, 2011

This is N’s favorite side dish to go with phulkas. Actually he is the one who makes masoor matki at home while I make the rotis. Masoor dal, or in general any dal has a good amount of protein in it, so being a vegetarian,it was a blessing in disguise. We used to make rotis and some kind of dal almost 2-3 times a week when I was pregnant, the majority being masoor dal, dal makhni or simple dal fry with spinach or similar greens.Since lentils are also a good source of fiber, dal with rice or rotis/chappatis made my dinners a protein packed one.

As far as the name goes,Matki means a pot and Masoor- the lentil. We usually make the dal in a normal pan rather than using the clay pot. This recipe may not be your traditional recipe for masoor matki but we altered it the way we like it :)

If you like you can use a combination of lentils or even masoor and channa(garbanzo beans).


Masoor dal- 1 cup
Finely chopped onions- 1/4 cup
Finely chopped tomatoes-1/2 cup
Salt- 1 tsp
Kitchen King masala powder- 1 and 1/2 tbsp
Red chili powder- 1/2 tsp
Turmeric powder-1/4 tsp
Oil- 2 tbsp
Cumin seeds- 1 tsp
Mustard seeds- 1/2 tsp
Curry leaves- few
Cilantro and lemon- to garnish(optional)


Wash and soak the masoor dal in water for atleast an hour. Pressure cook the dal for upto two whistles in a pressure cooker. Let it cool down, release the pressure and mash the dal well with a spoon or using a ladle/masher.

Heat oil in a saucepan/pot and add cumin seeds and mustard seeds. When they splutter, add curry leaves. Add the onions and sautee till they turn translucent.Add salt and tomatoes, stir fry for 2-3 minutes and add all the powders- red chili powder and kitchen king masala. Mix well.

Add about 2 cups of water to the pan,depending on how thin/thick you like the dal as the mashed dal will have some water in it too.Cover the pan and let the onions and tomatoes cook and reduce as a gravy(say about 10 minutes on medium flame).Add the mashed dal, and let it simmer for another 5-7 minutes. Switch off and garnish with chopped cilantro leaves. You can also add lemon juice if you like. N usually adds less than 1/4 of a tsp of tamarind paste to the gravy to give it a tanginess.

Serve the masoor dal with phulkas,rotis or chappatis. It is great with rumali roti also.

This masoor matki is going to Susan’s MLLA-40 hosted this month by Suma.

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Fried rice- as good as take out!

Saturday, October 15th, 2011

Recently N, lil R and I went out for a drive and at one of the coffee shops we stopped I had some time to browse through a magazine from which I got this fried rice recipe(slightly altered I should say, as it was chicken fried rice).I do cook chinese at home quite often, like chili paneer and noodles and fried rice and this one sounded so simple but looked as good as the ones we get in a restaurant so I wanted to try it at home as soon as I could.

Instead of going out on a Friday night,I made this fried rice last night. It was a big hit and all I had was the empty pan to stare at the end with friends asking for seconds!

Ingredients: (Serves 2 to 3)

Cooked and cooled rice- 1 cup(I used basmati rice)
Grated carrot and cabbage- 1/4 cup together
Finely chopped red onion- 1/4 cup
Green and red peppers- 1 slice each, cut lengthwise
Broccoli- 8 florets
Salt- 1 tsp
Vegetable oil- 2 tbsp
Red chili powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Sriracha chili sauce- 1/4 tsp

Chopped Green onions(scallions) to garnish


First question you are wondering about is the garam masala powder? Yes, the recipe called for madras curry powder and I thought of using our usual garam masala powder.

For the rice, I soaked one cup of basmati rice in water for 10 minutes, then fried the rice in a tsp of oil, added 1.5 cups of water and cooked like normal rice, fluffed it when the rice was cold to single out the grains.

Take broccoli in a bowl and add about 2tbsp of water and microwave for a minute so that it is partially cooked and crunchy.

Heat one tbsp of oil in a Wok or a frying pan, stir fry onions and peppers till onions turns pink.Add the grated carrot and cabbage and continue to stir fry.Add the broccoli and then add salt, mix well.Transfer the stir fried vegetables to a plate.

Now add the remaining one tbsp of oil to the wok,add the chili powder,garam masala powder and sriracha sauce, let them sizzle for a minute.Slowly add the rice and mix it with the sauce, now this is the part where you get the color for the fried rice. Once the rice is well coated with the powders and sauce, add the stir fried vegetables to the rice and toss well.Stir fry for another minute, garnish with scallions. Check if salt is enough and serve hot!! Goes very well on its own!

I did not add eggs but if you want you can add scrambled eggs.Make sure that you scramble the eggs separately and add it after you add the cooked vegetables to the rice.

The trick in making this fried rice taste as good as take out is to cook everything separately and mix it to the rice instead of doing it all in one go.Do not add water to the vegetables at any stage.That is reason I grated the carrot and cabbage as they will cook faster without the need for water.

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