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September 10, 2019

How To Cook Kerala Matta Rice In Pressure Cooker

how to cook kerala matta rice
Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker. One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food. Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

Check out all my Kerala Recipes

how to cook kerala matta rice in cooker

How to cook Kerala Matta Rice in a pressure cooker


How to cook Kerala Matta Rice in a pressure cooker

How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker



Cuisine: Kerala
Category: How to
Serves: Serves 4
Prep time: 120 Minutes
Cook time: 30 Minutes
Total time: 150 Minutes



INGREDIENTS
1 cup - 250ml
  • Kerala matta rice / Kerala red rice - 1/2 cup
  • Water - 2.5 cups
HOW TO COOK KERALA MATTA RICE
  1. Wash the matta rice thrice in water.
  2. Soak in enough water for 2 to 4 hours or overnight.
  3. Color of the rice turns pale white after soaking.
  4. Drain the water and take the rice in a pressure cooker.
  5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
  6. Put the weight valve and lower the flame completely.
  7. Cook for 5 whistles in low flame. Switch off the flame.
  8. Open the cooker after the steam is released.
  9. Strain the excess water through a colander.
  10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
  11. Serve the hot rice with sambar, theeyal or any non-veg curry.
KERALA MATTA RICE - STEP BY STEP PICTURES
  • Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night.
  • how to cook kerala matta rice in cooker
  • Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker.

  • Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle.
    • how to cook kerala matta rice in cooker
  • Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes.

  • Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel.
  • how to cook kerala matta rice in cooker
  • You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy ! how to cook kerala matta rice in cooker

Note

  • Wash the rice thrice to remove the starch.
  • Color of rice changes to pale white after soaking for few hours
  • Soaking is mandatory. Minimum one hour is necessary.
Enjoy this flavorful, healthy Kerala matta rice for your lunch & stay fit !
how to cook kerala rice


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September 5, 2019

Orange Rasam Recipe – Orange Juice Rasam Recipe

orange rasam recipe
Orange rasam recipe is one of the interesting and tasty rasam varieties. I buy Kamala orange or mosambi for Raksha as she loves both. But we all consume it as a fruit more than just drinking its juice. So I never had a chance to try recipes using orange juice. But this time, I reserved an orange to try out this rasam recipe and share in my space. I made it in a simple way just like my usual Tamilnadu style rasam. It tasted so good. I couldn’t spot any difference in taste but I could smell a nice orange flavor. We all loved it. Friend do try this easy, yummy orange juice rasam. You will love it too !
Check out my other Rasam varieties.

orange rasam

Orange rasam recipe / orange juice rasam


Orange rasam recipe / orange juice rasam

Orange juice rasam recipe



Cuisine: South Indian
Category: Rasam varieties
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Orange - 1 OR Orange juice - 1/4 cup
  • Tamarind - Small gooseberry size
  • Ripe tomato - 1
  • Turmeric powder - 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
To grind
  • Pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Coriander seeds - 1 tsp
  • Red chilli - 1
  • Methi seeds - 1/8 tsp
  • Toor dal - 1/2 tsp
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1(optional)
  • Coriander leaves - to garnish
HOW TO MAKE ORANGE RASAM
  1. Take the extract from orange juice and set aside.
  2. Wash and chop tomato. Powder all the ingredients given under “To powder”.
  3. In a bowl, take 1 cup of water, chopped tomato, tamarind juice, turmeric and salt.
  4. Let it boil for few minutes.
  5. In a kadai, temper mustard, cumin, chilli. 
  6. Add the ground rasam powder in the ghee. Saute well for a minute and add to boiling rasam.
  7. Add 1/4 cup of water and boil the rasam in low flame till its frothy. Switch off the flame.
  8. Add orange juice after the rasam turns warm. Garnish with coriander leaves.
  9. Serve with plain rice adding few drops of ghee.

ORANGE RASAM RECIPE - STEP BY STEP PICTURES

  • Grind all the ingredients given under “ to grind” to a coarse powder. Set aside. Alternately you can dry roast the ingredients and then powder it.

  • Slice orange into two and extract the juice from it. Keep it aside.
  • orange rasam recipe
  • In a bowl, take the chopped tomato, 1/4 cup tamarind extract, 1 cup water, salt, sugar and turmeric powder. Boil for few minutes. 
    • orange rasam recipe
  • In a small kadai, heat ghee. Temper mustard seeds, cumin seeds. Once it splutter, add rasam powder. Saute quickly in medium flame & add to boiling rasam.

  • Add 1/4 cup more water , lower the flame & boil till frothy. Switch off the flame.  Let the rasam turns warm. Filter the orange juice & add to the rasam. Garnish with coriander leaves.
  • orange rasam recipe
  • Close with a lid & rest for sometime for the orange flavor to infuse. Serve with plain rice adding few drops of ghee. Enjoy !

Note

  • You can add lemon juice instead of tamarind extract but you should add at the end. Do not boil after adding it.
  • You can dry roast all the ingredients and then powder it instead of grinding it raw.
  • You can add orange zest ( orange skin gratings) if you like. But I din't add it.
  • Adjust the quantity of red chilli based on the tanginess of orange juice. 

Yummy orange rasam is ready to serve with rice!
kamala orange rasam
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August 27, 2019

Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

kovakkai masala kuzhambu
Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

kovakkai kulambu


Kovakkai masala recipe


Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti



Cuisine: South Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Tindora / Kovakkai - 25 nos
  • Ripe tomato - 2
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To roast and grind
  • Coriander seeds - 1 tsp
  • Sesame seeds - 2 tsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Roasted peanuts - 1/3 cup ( I used with skin)
  • Grated coconut - 1 tbsp (optional)
To temper
  • Gingely oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – Few
  • Green chilli – 2
  • Big onion – 2
  • Ginger garlic paste – 1/2 tsp
HOW TO MAKE KOVAKKAI MASALA
  1. Wash and slit kovakkai into . Set aside.
  2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
  3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
  4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
  5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
  6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
  7. Add gg paste and saute well. Add turmeric powder and chilli powder.
  8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
  9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
  10. Open the cooker after steam is released. Garnish with coriander leaves.
  11. Serve hot with rice or roti.
KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES
  • Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way. 

  • Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside.

  • Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent.

  • Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices.

  • Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside.

  • Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves.

  • Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

  • Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing.
  • Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it.
  • Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !
kovakkai kuzhambu

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August 20, 2019

Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour


Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well.Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below







Kara seedai recipe / spicy seedai recipe


Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour



Cuisine: Tamil nadu
Category: Snacks
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought idiyappam flour / kozhukattai flour - 1/2 cup
  • Roasted gram flour / Pottukadalai maavu - 1 tbsp
  • Soft butter - 2 tsp (at room temperature)
  • Red chilli powder - 1/2 tsp
  • Hing/ asafetida - 1/4 tsp
  • Powdered coconut - 1/2 tsp (optional)
  • Cumin seeds or black sesame seeds - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE KARA SEEDAI RECIPE
  1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
  2. Remove the flour as soon as it starts to fume slightly.
  3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
  4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
  5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
  6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
  7. Cool down and store in a box. Enjoy for a week !
KARA SEEDAI RECIPE - STEP BY STEP PICTURES
  • Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down. 

  • Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly.

  • Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.
  •  
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches).

  • This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them.

  • Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • Do not forget to sieve the flour to avoid bursting.
  • Dry roast the rice flour for best seedai. Do not skip it.
Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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August 17, 2019

Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam


Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 
betel leaves rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe


Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice



Cuisine: South Indian
Category: Rasam recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Betel leaves - 2 or 3 ( I used 3 small leaves)
  • Ripe tomato - 1
  • Green chilli - 1
  • Pepper - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Dhania / coriander seeds - 1 tsp
  • Toor dal - 1 tsp
  • Garlic cloves - 5
  • Tamarind – Berry size
  • Sugar - 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Hing / asafetida - a pinch
  • Red chilli - 1
HOW TO MAKE BETEL LEAVES / VETRILAI RASAM
  1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
  2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
  3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
  4. Boil for few minutes till frothy and nice smell arises.
  5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
  6. Serve hot with plain rice adding few drops of ghee.
BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES
  • Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar.
  • Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar.betel leaves rasam recipe
  • Grind to a smooth paste adding required water.
  • Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar. betel leaves rasam recipe
  • Let it boil for few minutes till frothy with a nice smell. Switch off the flame. 
  • Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing.betel leaves rasam recipe
  • Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

  • Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more. 
  • You can use red chilli in place of green chilli while grinding.
  • Do not skip dhania and garlic as it lends a special flavor to the rasam.
  • Toor dal adds slight thickness to the rasam. You can skip it if you want. 
  • Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more.
  • Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.
Vetrilai rasam

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August 12, 2019

Baby Corn Masala Gravy For Chapathi / Roti

baby corn masala for chapati
This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.


baby corn masala gravy recipe

Baby corn masala gravy for chapathi, roti


Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.



Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup =250ml
  • Baby corn - 4 to 5
  • Big onion - 1
  • Ginger garlic paste / gg paste – 1 tsp
  • Ripe tomato - 2 big (Grind to puree)
  • Cashewnuts - 8 to 10 (Grind to a paste adding milk/water)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder / dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Cinnamon, cloves, cardamom and bay leaf – 1 each
  • Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp (Any Flavorless oil)
  • Butter - 2 tsp (optional)
  • Coriander leaves - to garnish
HOW TO MAKE BABY CORN MASALA GRAVY
  1. Wash and chop baby corn into small roundels.
  2. Grind tomato to a smooth paste and set aside.
  3. Grind cashew nuts to a smooth paste adding little milk or water.
  4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
  5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
  6. Then add tomato puree, salt and sugar. Mix well.
  7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
  8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
  9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES
  • Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water.

  • Grind cashew nuts to a smooth paste adding required water or milk. Set aside. 

  • In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it.
  • baby corn masala gravy recipe
  • Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders.
  • baby corn masala gravy recipe
  • Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides. 
  • baby corn masala gravy recipe
  • Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy ! 
baby corn masala gravy recipe  baby corn masala gravy recipe  

Note

  • Adjust the quantity of chilli powder as per your spice level.
  • Do not skip cashew paste as it adds thickness and richness to the gravy.
  • For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.
baby corn masala recipe

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August 6, 2019

Varalakshmi Vratham Recipes – Varamahalakshmi Festival Recipes

varalakshmi vratham recipes
 In this post, you can find the list of naivedyam / prasadam recipes of Tamil nadu, Andhra pradesh and Karnataka for Varalakshmi pooja. Varalakshmi Vratham/Varamahalakshmi festival (Varalakshmi poojai in Tamil) is the most auspicious festival celebrated by married woman (Hindu) to commemorate Goddess Mahalakshmi. "Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day. People of South Indian states like Tamil nadu, Andhra and Karnataka and North Indian states like Maharashtra and Orissa celebrate this festival in a grand manner. This festival falls on the second Friday of August/ Sravana masam (Avani in Tamil). In 2019, its on August 9th, Friday. Goddess Lakshmi loves special dishes prepared with milk, jaggery, rice, coconut, dal and ghee. So people offer 3, 5, 7 or 9 dishes for Varalakshmi pooja naivedyam / prasadam with these ingredients as major ones. Sweet pongal, Payasam, tamarind rice, lemon rice, curd rice, kesari, vada, panakam, sundal, kozhukattai are the major neivedyam recipes prepared in Tamil nadu. Apart from this, people also offer white rice (cooked raw rice), cooked dal (paruppu) and little ghee for Mahanaivedyam. Some people also make raw rice idli. In Andhra, people offer boorelu, bellam paramannam, pulihora, garelu, chakkara pongali, panakam, pappu unta, daddojanam, perugu vada and sundal. In Karnataka Chitranna, bele holige, vada, kosambari, shavige payasa, panaka, sihi pongal, chakli, kodubele are offered to Goddess. In all these states people make similar naivedyam recipes but the preparation method and ingredients are slightly different. I have listed all the possible Varalakshmi festival special dishes for each state. Hope you will find this list useful to choose and prepare naivedyam.

Wish you all a very happy Varalakshmi pooja. May the Goddess bless us with all the goodness of life !

Before going to the recipes list, check out my detailed post on Varalakshmi vratham pooja procedure / puja vidhanam with slokhas. 


VARALAKSHMI VIRATHAM RECIPES – TAMIL NADU

varalakshmi pooja recipes

  • Cooked rice / Raw rice ( rice & water ratio is 1:2.5)


VARAMAHALAKSHMI FESTIVAL RECIPES – KARNATAKA

varamahalakshmi recipes

VARALAKSHMI VRATHAM RECIPES – ANDHRA PRADESH

varalakshmi vratham recipes


Check out other recipes below





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