Pidikarunai Kizhangu belongs to the Yam/Jimmikand family and is native to southern India especially Tamil Nadu . 

Also known as Pidi Karanai or karunai kizhangu it is often mistaken with arbi /taro root ,but both are entirely different . 

 Elephant foot yam is known as Senai kizhangu or simply Senai /Chenai.

Pidi karunai is used in a variety of recipes like masiyal (gravy type) , stir fry , sambar, kootu etc

Pidi karunai is small in size as compared to the regular yam /suran that is commonly used. 

Kai Pidi in Tamil is a measure to denote "a fistful" and as this vegetable fits within the size of one's fist it is called as Pidi karunai .

The flesh inside is starchy, and has a slightly slimy texture when cooked. It has a mild earthy flavor . Pidi Karunai has a tendency to cause mild itchiness to some, hence we always need to cook it in tamarind water to reduce the itchy property .

Health benefits of Pidi karunai

• Rich in dietary fibre 
• Low glycemic index.
• Rich in potassium ,Vit B and C 

Pidikaranai masiyal is a very traditional Tambrahm recipe ,so obviously it is devoid onions, garlic and other strong spices .

Every home will have their own slight variations in preparing this masiyal .Some use tamarind pulp to cook the masiyal while some recipes just use a dash of lime juice while serving. 

I was introduced to Pidikarunai masiyal only after my marriage and that was when I first saw this vegetable.  In Bangalore, this vegetable is still a rarity but with the growing Quick commerce and Dark storage concept, we do get to relish Pidi karunai 3 to 4 times a year .

If you are in Tamil Nadu or happen to visit, you can definitely buy these from the local vegetable vendors .In Mumbai , Matunga market stores this vegetable around Sankrant for a few weeks .

Ingredients 

Method

• Soak the pidikarunai in water for 10-15 mins and scrub it clean to clear the mud off it .
• Add the cleaned Pidikarunai in a pressure cooker with sufficient water ,turmeric and a small piece of tamarind. 
• Pressure cook for 3 whistles and open it after the pressure releases .
• You may immerse the pressure cooked pidikarunai in a bowl of water .This step makes the peeling of pidikarunai easy.
• Peel the skin of the pidikarunai and mash it well with a masher or using back of a ladle .
• To the mashed pidikarunai, add salt, sambar powder , turmeric and the tamarind extract. Mix it well and keep aside .
• In a kadai,add oil and once heated,temper it with mustard ,udad dhall,curry leaves, ginger,green chillies and red chillies.  
• Add the pidikarunai mixture to the tempering, 1/2 cup of water and cook until the raw flavor of tamarind is lost.
• You can adjust the consistency by adding water if you feel it is too thick.  Also,adjust the spice and salt level based on your liking .
• Delicious pidikarunai masiyal is ready to be served .
• You can mix it with rice and hot ghee and eat it with some roasted papads and curry.

 Millet Dal Khichdi is a healthy one pot meal made from foxtail millet and a combination of various pulses . Khichdi is a very healthy Indian meal similar to a porridge or a gruel and is a staple meal for patients recovering from illness especially fever and stomach related issues.

Foxtail millet also known as Thinai (Tamil) ,  Kangni (Hindi) is low in glycemic index and rich in fibre and beta carotene.Consuming foxtail millets helps in keeping the sugar spikes under control and the presence of beta carotene makes it good for the eyes too. Beta carotene is what is found in carrots too .

Unlike,rice dal khichdi the quantity of millets used is less because it gives a good yield on cooking.  It is preferred to soak the millets for min of 6 to 8 hrs before cooking because that helps in maximum absorption of the nutrients. 

So,if you plan on making dal khichdi for dinner ,then soak the foxtail millet during your lunch time ,so by the time you make dinner around 7pm the millets have soaked sufficiently giving you the best benefits. 

Before cooking the millets, discard the water in which they were soaked and cook it using fresh water . 

To make dal khichdi, I use a combination of thoor dal (pigeon peas) , moong dhall(yellow split peas) , handful of whole moong (green beans) and black udad dhall (unhusked black lentil) along with mild whole spices. I make khichdi as a one pot meal ,where I cook the millets and pulses in the pressure cooker and temper mustard seeds,  curry leaves in ghee and pour it over the khichdi before serving .

Khichdi is very mildly spiced and it pairs well with Kadhi or raita . A side of pickle and some ghee on top is how the khichdi is generally served. In my home, we relish it with khatta meetha Gujarati Kadhi and some roasted papads . At times I also make some potato curry,to be served if I make dal khichdi for lunch . I like my khichdi to be gooey and  slightly runny ,but if you like your khichdi to be thick ,then adjust water accordingly. 

Ingredients 

Method

• Drain the water from soaked millet and wash the lentils multiple times .
• In a deep bottom pressure cooker,add the millet,lentils ,chopped tomatoes, green chillies,  ginger,turmeric, salt with 4 cups of water .
• Pressure cook for 5 to 6 whistles and let pressure release naturally. 
• Open the lid and using a ladle mash the cooked khichdi nicely till it turns mushy. Add a cup of hot water if you feel it is too dry and thick .Adjust salt if needed.
• Prepare a tempering of mustard ,cumin,dry red chillies,asafoetida and curry leaves in ghee and pour it over the khichdi .
• Garnish with a lot of fresh coriander and serve hot .

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 Payathangaai , karamani , chowli or Long beans is a nutrient rich and powerhouse of natural fibre coupled with antioxidants and immune boosting properties. 

A green vegetable widely used in India in various forms makes it the most sought after vegetable . As the beans reach almost 2 to 3 feet in length they are known as long yard beans . These belong to the cow pea family popularly known as lobia ,chowli or karamani . 

The beans are thin ,long ,slender and very tender . They look very appealing to the eye when we see it and are stocked up as bundles since they are long .  Very easy to cook and it can blend in very easily with all sorts of seasonings and flavorings . Normally prepared as stir fries,  steamed and used in salads or mild vegetable stews .

It is good to incorporate the payathangaai in your day to day meals as it is rich in fibre and also potassium, magnesium, vitamins C and A .

A vegetable which is heart friendly due to potassium content and gut friendly due to fibre content.  The fibre content prevents constipation and the potassium present in the chowli helps to maintain the BP and in turn helps and protects the heart.

The magnesium, zinc ,vitamins C and A help in maintaining the over all cell growth in the body and helps in having a good metabolism due to the antioxidants present . 

The recipe that I am sharing today is a very simple yet flavorful curry/stir fry made using karamani and very popular in Tamil Nadu and Kerala.  This version is a no Onion No Garlic recipe but you may use finely chopped shallots for added flavor.  

In Kerala,  Onam Sadhya has payathangai thoran as one of the menu items and in Tamil homes ,this is made as a part of regular meals . Since it is a native bean like cluster beans and flat beans , karamani is widely used during Pithru Paksham (mahalaya Paksham) where we tend to consume only native vegetables. 

The recipe uses very little oil and just 2 tbsp of fresh coconut for seasoning, making it a very healthy and diet friendly preparation. 

Ingredients 

Some more healthy and tasty stir fries /poriyal that you may like 

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Ingredients 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Ingredients 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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 Raw mangoes mark the beginning of summer and the pickling season.  Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.

The  sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe.  Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .

The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. 

Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp.  Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . 

I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.

Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a coconut based vegetable stir fry and serve along with some papads to enjoy a wonderful lunch experience. 

In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .

Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe.   I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . 

If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .

Maanga Pachidi (Mango relish)

Maanga Thokku ( spicy mango relish) 

Maavinkaai Chitranna ( Mango Rice)

Maanga  Thogayal (Chutney)

Maangai Pisaral (Instant mango pickle)

Aam Panna (refreshing Summer drink)

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 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Ingredients 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry . 

 Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .

Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. 

Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the Khamang Kakdi of Maharashtra ,Southekaai kosambri from Karnataka ,Vellarikai Kichadi of Kerala or Pahadi Raita from Himachal Region . 

Today , I shall be sharing another favorite recipe using cucumber.  Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes,  sweet potatoes,  ladies finger,ginger etc .

• Sweet potato thayir pachadi
• Dangar Pachadi
• Inji (Ginger) Thayir Pachadi 
• Thakali (Tomato) thayir pachadi 

Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe.  We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.

Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. 

Ingredients 

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 Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India. 

During winters fresh green peas are available in plenty and I use them in my cooking a lot.

Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .

Choora Matar or Chooda Matar is a variant of Peas Poha that is very popular in Northern India especially UP and Bihar and is a purely No Onion No Garlic snack .

Matar Poha can be made with or without onions depending on your taste . If using onions, saute them after you splutter the mustard seeds and curry leaves until the onions turn soft and then add in the poha .

Some delicious Poha variants which can be easily prepared for breakfast / lunch boxes and also as Prasadam .

Tomato Poha

Chooda Matar

Batata Poha 

Puli Aval /Gojju Avalakki (Karnataka Special)

Gopalkaala / Dahi Poha (Janmashtami Special)

Poha Kheer with Milk 

Poha Kheer with coconut milk (Vegan) 

Preparation Time - 10mins

Cooking Time - 8 to 10mins

Complexity - Simple 

Serves  - 2 to 3

Ingredients 

2 cups medium thick Poha/Flattened rice 

2 to 3 green chillies 

1/2 cup boiled peas 

Small piece ginger finely chopped 

1 tsp mustard seeds

Pinch of asafoetida

Pinch of turmeric 

2 tsp lemon juice

Salt as needed 

Pinch of sugar

2 tbsp oil

Few curry leaves 

Method 

• First and foremost ,sieve the poha and get rid of small dust and other unwanted particles.
• Wash the Poha under running water in a colander and let it sit for 5 to 6 mins . This step is very important.  If there is too much water in the poha ,it will become a mushy mass and we don't want that .
• Meanwhile, heat the oil in a thick kadai /wok.
• Splutter the mustard seeds ,followed by curry leaves, ginger ,turmeric powder and asafoetida. 
• Mix in the washed poha ,sprinkle salt and mix it well .
• Add in the boiled peas, sprinkle some water and cook covered for 3 to 4 mins till the poha becomes soft and well cooked. 
• Turn off ,open the lid, add sugar ,lemon juice and give it a quick mix ,serve hot with a garnish of freshly chopped corriander. 
• You can sprinkle some namkeen farsan/crispies for an added crunch .

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Month of January we are going "Vegan" in our food bloggers' group Shhh Secretly Cooking Challenge . A wonderful theme suggested by Radha as January is also celebrated as a Vegan Month in some parts of the world .  My partner for this month is Preethi of Preethi's cuisine. Preethi gave me lemon juice and ginger as secret ingredients which was used in this flavorful aromatic Matar Poha while Preethi made a yummy  and healthy Tofu Bean Stir fry with sesame oil and rice flour being the secret ingredients I suggested to her. 

Radha has prepared a lipsmacking Jackfruit Kofta Curry which is a classic innovative recipe and that too purely plant based ..

 Set dosa is one of the most loved breakfast in Karnataka.  Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .

My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here. 

Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and  I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all . 

I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi.  Click on the recipe names above for detailed method of preparation. 

Ingredients 

Method 

• Wash the idli rice and udad dal 3 or 4 times until the water is clear .
• Sift the beaten rice once and wash it thoroughly under the colander .
• Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .
• After the soaking Time,  grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to  the blender method .
• Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.
• Allow the batter to ferment in a warm place for 8 to 10 hrs .

• To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set  Dosa has to be slightly thick .
• The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.
• Slowly flip over and cook on the other side for just 10 sec . 
• If the batter is well fermented, then absolutely no oil is required to cook the dosa.
• Serve hot with accompaniment of your choice.

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 Pizza is the most loved quick bite that's enjoyed by all ..Be it kids or adults ,there is something in Pizza that makes it everyone's favorite. 

Kids find the long string of hot melted cheese  while they take a bite as an attraction while elders love the various toppings that are used on the Pizza to make it tasty and enjoyable .

As much as many consider pizza as a junk food or a overload of fat due to cheese,I would say we can make it really healthy by using the whole wheat or multi grain pizza base , loads of vegetables and very minimal cheese or no cheese at all . 

One of the best ways to get the kids eat as much as veggies as possible.  I keep trying various toppings and this time I used even some grated carrots and it was a very nice welcome change.  

Nowadays markets are flooded with a variety of ready made pizza base breads and I was super impressed with the thin crust multigrain base which I have used in the recipe. Though we can bake our own pizza bread at home, for sudden pizza cravings I pick up the pizza base from the nearby organic store. 

Cheese was used very minimally and a mix of cheddar and mozzarella from my favorite brand Amul . Amul is a very famous brand which is widely used in India and known for its superior quality of diary products ,ice creams and chocolates.

This flavor packed and tasty pizza was  prepared for the World Street Food Theme on our food group Shhh Cooking Secretly Challenge.  I was partnered with the amazing blogger Preethi who was also the host for this month's theme. She gave me the secret ingredients Oregano and Tofu while I gave her Yeast and icing sugar with which she has made delicious Firi Firi . 

Ingredients 

Method 

• Take a pizza base , spread some sauce over and layer it with some cheese. 
• Add the toppings one by one as you wish .
• Sprinkle Chilli flakes and Oregano all over the toppings .
• Spread some more cheese as you like.
• Place the pizza base on a heated tava/griddle ,and roast on slow flame until the cheese on top melts .
• Cut into wedges and serve hot .

 Winter is in the air ; the chill and pleasant weather calls for  nice soul satisfying hot meals from the pan to the plate . We at home,prefer piping hot parathas or rotis for dinner .

Parathas are filling and healthy as you can include almost as many veggies you wish either by kneading it along with the dough or even by stuffing it into the rolled bread .

Doodhi Parathas are a family favorite during winter, so this time when I had some fresh Zucchini in my fridge I thought of making some delicious parathas with them. I have used green zuchini ,but you can also use the yellow zuchini which are widely available in the market .

Zucchinis belong to the squash family and are used in a variety of recipes across cuisines . Unlike cucumber ,zucchini needs to be cooked before eating.  Zucchini may either be shredded, grated , sliced or even used as cubes depending on the recipe that it is being used in .

For the paratha,I have peeled the zucchini and then grated it finely and kneaded along with the wheat flour with various spices and flavorings. 

If you want to try some healthy,delicious and tasty parathas, please click on the recipe links below 

• Aloo Paratha

• Pudina Paratha

• Palak Paratha

• Moong Paratha

• Doodhi Paratha /Bottlegourd paratha 

• Achaari Ajwain Paratha

• Capsicum Paneer Paratha

• Beetroot Paratha

• Kasuri Methi Paratha 

Ingredients 

Method 

• Squeeze out the excess water from grated zucchini and add it a mixing bowl along with the spices (red chilli powder , haldi powder , jeera powder and salt) . Mix it well with your fingers .
• Add the wheat flour and the corriander and knead into a smooth and firm dough without cracks .Apply some oil over the dough and keep covered for 10 mins. 
• Pinch out big lemon sized balls from the dough and roll them into a medium thick roti .
• Heat a tawa or griddle and place the rolled out paratha on the tawa .
• Flip it over when you see small bubbles and brown spots on the under side .
• Apply some oil around the paratha and roast it until its well done.
• Take it off the tawa and serve hot with some chilled curd or raita of your choice. 

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 Maa Vilakku or Maav Vilakku is an edible flour lamp offered to the lord .

Maav in Tamil means flour and Vilakku is lamp . Maa vilakku is made from  jaggery and rice flour .A soft dough is prepared using jaggery and rice flour along with some edible camphor and cardamom powder . Ghee is poured into a small dent made in the center of the dough and a wick is lit . This lamp is decorated with Flowers and haldi kumkum .

Significance of Purataasi Sanikizhamai 

• Tamil Brahmins whose family deity is Lord Srinivasa or Lord Uppiliappan,unfailingly offer Maav Vilakku in the Tamil month of Purataasi which is Mid August - Mid September as per Greogorian Calender . 
•  Saturdays are considered very auspicious for offering Maav Vilakku ,hence it is offered either on 1st or 3rd Saturday.  Maav Vilakku is not offered during Mahalaya Paksha(Pitru Paksha) even if it falls in the holy month of Purataasi. 
• There is a belief / aidheegam that the Lord Of 7 hills visits the Earth / Bhoolokam in this holy month and hence by offering this Maav Vilakku we invite him to our abode to bless us abundantly with his benevolent grace . 
• There is a another myth that during Purataasi month ,especially on Saturdays,Lord Shani loses his power and there is no way he can bring about any hurdle during the offering of Maav Vilakku,another reason why we offer Maav Vilakku on Saturday .

How to make the Maav Vilakku ?

How to do Puja and offer Maav Vilakku ?

• Take a bath, clean the Pooja room, offer flowers to all deities, light the lamp as always. 
• On Saturdays, we offer maav vilakku after 10.30 am since it is Rahu kaal from 9am to 10.30 am. 
• Prepare the prasadams and also keep the maav vilakku maav ready so that soon after 10.30 you can light the lamp and offer. 
• As for any puja ; betel leaves , betel nuts and banana along with coconut are to be offered .
• Prasadam for Maav Vilakku is normally Sakkarai Pongal ,Vadai ,Sundal , Ellu Saadham .Depending on the time and your personal constraints you can chose what you would like to offer . But ensure there is one sweet as prasadam. Onion and Garlic is avoided in the cooking on this day .A saatvik meal is cooked.
• Assemble all the family members, light the maav vilakku using Ghee ,chant Vishnusahsranama or any hymns in praise of Lord Vishnu / Balaji . 
• Offer the prasadam you have made in a silver plate or banana leaf . Keep an eye on the lamp until it dies out ,this is called "Malai Yerardhu",meaning lord Balaji has blessed our home and is now proceeding to Vaikuntam.  Once the lamp is about to die down, offer camphor or dhoop and distribute the prasadam to all the family members and partake the lunch.

Today , 8/10/22  at my home for Purataasi Sanikizhamai, I prepared the following prasadam.

Rice + Ghee + Paruppu

Araichuvitta Sambar 

Kondakadalai Sundal

Ulundhu Vadai (Bonda) 

Sakkarai Pongal

Tomato Rasam

Curd

Pin it up for future reference 

 Navaratri is just round the corner and it is a very special festival for Hindus.  The whole of India celebrates Navratri in different ways and it is the most awaited festival for the ladies.

Navaratri is a festival that  celebrates the victory of good over evil by Goddess Durga . The festival is spread across 9 nights and 10 days hence the name Nav Ratri (Nav is 9 and Ratri is night) .

The last day is celebrated as Dussehra or Dassera, a  day that is considered very auspicious to start anything new . 

As I already said each region in India celebrates Navaratri in different ways and the ladies thoroughly enjoy this festival .

Read the full blog to know how various regions celebrate Navratri across our country.

Devi is worshipped  by chanting Chandi Paath/ Havan ,devi Mahatmyam etc. Most ladies fast for the 9 days and break their fast on Navami .

The Ashtami Day is  celebrated as Kanya Puja where young girls who haven't attained Puberty are called home and worshipped as an Incarnation of lord Durga ma and offered with Prasadam and small gifts like Bindi , chunri , mehendi etc. Prasad on Ashtami is Poori ,Halwa and Kala Channa .

In Gujarat , a decorated earthen pot called Garba is placed with a lamp lit inside which is kept as Akhand Diya for all 9 days ..this Garba is symbolic of the womb and the word is derived from the Sanskrit word "Garbh". There is a  belief that just as the mother protects the baby in the womb, Ambe Maa is the protector of the world and she protects us from the wordly  wrath. 

Bengal and Eastern India is known for its Durga Puja Utsav during Navratri and the massive pandals that are set up all over the city which have huge and beautiful idols of Durga Maa sculpted to perfection and on the day of Dassera after the Pooja ,the idols are immersed in water bodies 

In Tamil Nadu and Karnataka ladies set up Golu ,which is a display of dolls of various Gods and Goddesses and also other mythological characters.  Social themes are also displayed and lot of contests are conducted to applaud and recognize the hard work .  The 9 nights of Navratri are dedicated for Durga ,Lakshmi and Saraswati . The 9th Day is celebrated as Saraswati Pooja / Ayudha Pooja in Tamil Nadu ..to know more about how it is celebrated, read my post on Saraswati Pooja Special.

What is Golu / Bomma Kolu / Bombe Habba ?

GOLU is a display of Dolls arranged on steps like structure which are odd in number like 1 , 3, 5 , 7 , 9 steps etc .

Traditionally beautifully colored clay dolls of various Gods and Goddess & Mythological story related dolls would be on the display and these dolls are handed down from generations.  Carefully packed and stored for use year on year. 

 Slowly, with social awareness and creativity,  dolls with social themes also got added to the collection and people who display golu started presenting various themes to bring related to current affairs and social responsibilities. 

Sundal is a simple stir fry using various beans and legumes . A very good source of protein and energy. 

Refer to the collection of recipes below which I am linking for your easy reference 

 Jackfruits are still available in plenty in most places in India and will surely be available for a few weeks more . If you are done with your quota of eating fresh , ripe and juicy jackfruits then I suggest you must make this delicious jackfruit jam /preserve a delicacy from Kerala known as Chakka Varatti or Chakka Varatiyadhu. 

Chakkai in Malayalam means Jackfruit and Varatiyadhu means reduction /simmering process .So basically we make a tasty relish or jam like preserve from jackfruit pulp and jaggery to relish all year long when fresh jackfruits aren't available. 

You can also use fresh ripe jackfruit to make delicious Chakka Pradhaman (Jackfruit Payasam) and Chakka Unniappams . (Fritters) 

I learnt this recipe from Chandra Muthukrishnan aunty, who is an expert in making traditional and complex dishes in a breeze .She guided me  over whatasapp while I was making this and gave a final approval when I shared the video of the finished product . 

Traditionally in olden times, making chakka varatti was a long drawn process and the ladies of the house had to toil a lot to prepare since modern day gadgets like gas stoves, food processors or pressure cookers were not available. 

The jackfruit pods had to be boiled over wooden or charcoal stoves and then using grinding stone the pulp had to me made and then further cooked in huge bronze vessel called Uruli with jaggery and  ghee for hours together to get the perfect taste and texture . Now making chakka varatti is a lot easier and we can prepare it effortlessly at the comfort of our homes .

• Deseed the jackfruit pods and pressure cook it with 1/4 cup water for 2 whistles on medium flame .
• Let the pressure release naturally, strain the excess water and let the jackfruit cool down .
• Blend the cooked jackfruit into a smooth pulpy puree in your blender.
• Measure the pureed jackfruit and take the same quantity of  jaggery powder ..eg if you get 1 cup of puree, using the same cup measure 1 cup of powdered jaggery and 1/2 cup ghee .

• Melt the jaggery in 1/4 cup water and strain it for impurities. 
• In a heavy bottomed pan ,heat the strained jaggery syrup and let it come to a nice bubbling boil .
• At this stage add the jackfruit pulp and mix it nicely till the jaggery and pulp blend in well.
• Keep stirring on low flame and you can see the mixture begins to cook and starts giving out a good aroma . 
• The key is in stirring without a break as there is a chance of the mixture getting burnt easily . 
• The mixture begins to thicken and reduces in quantity after 10 mins,at this stage add some 3 to 4 tbsp of ghee and mix well . The entire ghee gets absorbed by the mixture and you can see a nice glossy look.
• After some time you can see that the entire jam looks glossy and begins to leave the sides of the pan easily and resembles the texture of a jam .
• Now add the balance ghee ,cardamom powder and continue to cook for sometime. When you drop a blob of the chakka varatti using the ladle, it should slide off and fall down easily . This is the correct texture .turn off the stove at this stage and let it cool . The  jam will slightly thicken more after cooling. Donot worry about that. Once cooled, transfer the chakka varatti to a dry container using a dry spoon and refrigerate it. (Check the video below for the consistency)

To have a prolonged shelf life ,never thaw the entire preserve for a long time.  Take out the desired quantity and put it back into the refrigerator.  This way the chakka varatti stays for almost 1 year .