Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption


The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you



1 cup millet ( washed well and soaked for 10


3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.


Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2


Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20


Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .


This I would say that it’s one of the best vegan

Pulao recipe I have made.

So to the recipe right away


1 cup seeraga samba rice / basamati rice

1 pkt.button mushrooms sliced

15-20 cashewnuts

1 tsp.chilli powder

1/4 cup curd

1 tsp. whole peppercorns

1/2 tsp garam masala

1 cup fried onions ( see note below)

2-3 cups coconut milk

Sauté in a little oil and grind the flowing ingredients

3-4 green chillies

1 inch piece ginger

5-6 pips garlic

A handful of mint leaves

A little coriander leaves

1 tsp shahjeera/ saunf/ perumjeeragam

3 cardamons

3 cloves

1-2 pieces cinnamon

1 onion chopped

1/4 cup ghee

salt to taste


Wash the mushrooms, slice and marinade with

curd and chilli powder.

Heat oil in a pressure cooker or biriyani pot .

Add a little fried onions , the mushrooms and

cashews and cook for 1-2 minutes.

Next add the ground masalas with salt and

cook till raw smell is gone.

Add the washed and soaked rice and sauté well

for 2-3 minutes.

Next add the coconut milk ( 2 inches above rice

level ) and cook on a slow fire till done.

Sprinkle 1/2 tsp. garam masala .

Garnish with rest of the fried onions, mint and

coriander leaves . Serve hot with raita or side

dishes of your choice


Ghee rice can be matched with any cuisine.

Ghee rice can be made with pre-cooked rice, or

tossing in ghee first and then cooking.

Well, this time I cooked the rice first and when

3/4 th done, I added the roasted onions, nuts

and spices.

To the recipe now


1 cup basmati rice

2 onions sliced

1 stick cinnamon

4-6 cardamons

1 tsp. saunf

3 cloves

2-3 cloves garlic

Curry leaves

Handful of cashewnuts and raisins

Salt to taste

1/2 tsp sugar

Curry leaves

1 tsp whole pepper ( optional)

1/4 cup ghee


Cook the rice till 3/4th done.

Heat ghee in another pan,add spices, onions

and sauté till light brown.

Add sugar and nuts and the rice .

Cover and cook till done.

Serve with curries of your choice.

For Non-Vegan Ghee Rice

1.For Non vegan ghee rice you could

chicken or meat and add to the rice.

2. You can stir fry meat with your favourite

masalas and add to the rice .


This is my ‘fusioned ‘version of Lamprais

which was a delight in my home for New Year’s


I have travelled many countries in the world ,

and have tasted different cuisines and know

and understand different cuisines!

My passion is to innovate new recipes, and only

if it turns out to be successful I post in my blog.

Now coming to the description of this lamprais I’m sharing the Wikipedia link .

Have to try the vegetarian version too.( Wikipedia)

Well, coming to the dishes I made.(Sorry , I forgot to take individual photos)

1.Coconut milk rice or yellow rice .

2.Quail eggs

3. Chicken curry

4.Seeni sambol ( fried onions spiced)

5.Brinjal fry

6.Fish fry

7.Potato and capsicum devilled

8.Lettuce, cucumber,pineapple salad

9. Prawn belachan

10. Mango chutney

Recipes in order

1.Yellow rice


1 cup good quality rice .

Coconut milk

1 big onion sliced

1-2 cloves garlic

Rampe,curry leaves,cinnamon,cloves cardamon , lemon grass ( optional)curry leaves,whole peppercorns .

1/4 tsp . turmeric

Salt to taste

1 tblsp butter +1 tblsp oil


Heat oil and butter, add the whole spices and

herbs , and fry the onion till golden brown.

Next add the washed rice and cook for few

minutes.Add the coconut milk ( 1 inch above

rice level) and cook till done. Mix well and set


2.Quail eggs- Boil the eggs till done.

3.Chicken curry – You can prepare a spicy thick chicken curry and set aside.

4.Seeni sambol


5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry



Heat oil in a pan,and add onions cinammon

and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli

powders,and the rest of the ingredients and

cook on a slow fire for 10 minutes .

5.Brinjal fry


200-250 brinjals sliced and marinaded in a little turmeric and salt and fried to a golden brown .

1 onion chopped

2-3 green chillies chopped

1 tsp coarsely ground ginger garlic paste

1 tblsp chilli flakes

1/4 tsp mustard powder

1/4 tsp cummin seeds powder

Curry leaves

A piece of Cinnamon

1 small tomato

3 tblsp vinegar

1/4 cup coconut milk

Salt to taste

a little sugar.


Fry the onions in oil till translucent.Add green

chillies, ginger-garlic paste, tomato and sauté

for few minutes.

Add the fried brinjals to this with chilli

flakes,chilli powder and stir . Add the rest of

the ingredients , and cook for a minute. Mix

well and set aside.

6.Fish fry

Slices of seer fish or any fillet fish washed and

marinaded in chilli powder and salt till the

cheese sauce is prepared.

1 cup cheesy white sauce( add 1 tblsp flour to 2

tblsp butter and heat, add milk and cheese

gratings and cook till thick. Add salt and


Enough breadcrumbs to coat

oil for shallow frying


Dip the marinaded fish in the cheese sauce,coat

in breadcrumbs and shallow fry till golden


7.Potato and capsicum curry


2-3 potatoes quartered

5-6 long capsicums split into four

2-3 tomatoes chopped

1/2-1 tblsp chilli powder.

1/2 tsp turmeric powder

1/2 cup coconut milk

2-3 tblsp. coconut oil

Curry leaves

Salt to taste

Maldives fish powder ( optional)


Mix everything except coconut oil , and

coconut milk in a clay pot . Cover and slow

cook till the potato and capsicum are done. Mix

well till dry and then add coconut milk.

Remove from fir after 5 minutes.

8.Lettuce, cucumber, pineapple salad

Mix these three ingredients with few chopped

onions ,salt , pepper,and lime and set aside

9.Prawn belachan

Dried shrimps roasted, few red chillies roasted

and made into a paste with 2 cloves garlic , a

small piece ginger, small red onions (5), a little

palm sugar, lime juice and coconut ( optional)

10. Mango chutney


1-2 mangoes cut into slices, 2-3 green chillies,

4-5 garlic cloves, 1/2 tsp whole pepper,1-2 tblsp

red chilli powder,1 tblsp coconut oil,salt to

taste ,1/2 cup vinegar. Salt and sugar to your



Cook all these ingredients together on a slow

fire till well cooked .

Final wrap

Banana leaves and 1 cup coconut milk is

needed for the final wrap.

Wash and heat the banana leaf slightly.( remove the centre stem for easy wrapping)

Place 1 cup rice and the prepared items ( a

spoon each or your preference. Pour 1-2 tblsp

of coconut milk on the rice. Wrap neatly and

place in a baking tray for 15 minutes. (200 C)

Please note : Fusioned recipes are different from the original


This biriyani comes out well , only if the shanks are cooked very tender.

The shanks bring out the juices, to make a flavourful ,excellent biriyani.

No tomatoes used in this recipe .

The marination, has to done overnight or before 3-5 hours.

Now let me take you to the recipe..


500 gm lamb shanks

5-6 green chillies made to a paste

3-4 onions sliced ,and fried brown

1 onion ground coarsely

2 tblsp ginger- garlic paste

1 tsp chilli powder

2 tsp biriyani masala powder

1 cup curd

Whole spices (1 piece cinnamon,2-3 cloves,3cardamons,javitri, sea moss, 1 star anise, 1 tsp saunf)

Ghee and little oil

Salt to taste

Mint and coriander leaves for garnishing

1/2 tsp rose essence

1/2 tsp kewra essence / biriyani essence


For the marination

Wash and soak the shanks in 1/4 cup vinegar,

salt and 2 cups water overnight.

Wash once and use to make curry.


To make the curry

Heat ghee and little oil,and add the whole spices,coarsely ground onions with a little salt

Next add the ginger-garlic paste, then the green chilli paste, the spice powders .

Now add the shanks and saute for 5 minutes.

Add the curd , essences and mix well.

Add half of the fried onions and 1/2 cup water and cook for 7 -8 whistles.

Allow the steam to release on its own.


For the rice

Wash and soak the rice when you start preparing the curry.

Heat 4-5 cups water with a little saunf, bay leaf and salt.

Once it reaches boiling point, add the soaked rice and cook till 3/4 th done .

Strain the water ( reserve 1/2 cup water) . Add the rice , and water to the cooked meat .

Sprinkle mint leaves, fried onions,and ghee.

Cover tightly and cook on a low flame for 10 minutes.

You can add fried cashewnuts and raisins for garnishing!


This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at


So let’s get into the simple recipe now..


1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of


1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee


Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.


A vegan biriyani which tastes like non-vegan.

Some points to the jak/kathal. It can be a fruit,nut, or vegan meat .

Frui…..tastes sweeter than honey which no one can resist.It’s seed is a protein rich nut.

A gourmet vegetable,and a superfood .It is known as ‘Kathal’ in North India ,and in

Bengal it is considerd to be the mutton tree.

Known in tamil as ‘palapalam’and ‘kos’ in Srilanka

This breadfruit is highly consumed by Keralites,and Srilankans.

The flesh of the fully grown Jak, when cooked raw is one delicacy served with rice and


Some consume it with only coconut which is also superfood.

Today the recipe is with the tender Jak

Moving on to the recipe


1 small tender Jak ( outer skin and core removed)

2-3 onions sliced

3-4 slit green chillies

1 tblsp ginger- garlic,green chilli paste(4-5 green chillies,10 cloves garlic,1 inch piece ginger)

1 tblsp biriyani masala powder

3 black cardamons

1 tblsp fennel/ saunf

1 tblsp cummin seed powder

2-3 cardamons

2 pieces cinammon

3-4 cloves

1 tsp chilli powder

1 tsp.turmeric

A handful of curry leaves

Mint and coriander leaves

Dried fenugreek leaves.

Juice of 1-2 lemons

1/2 cup curd

Salt to taste

Oil for frying


500 gm basmati/ samba rice (soak for 10-20 minutes)

Preparing the jak

Cut into slices and soak in buttermilk , salt,and turmeric till you prepare the rest of the


Wash again well, add 1 tsp chilli powder( not listed) and salt.

Fry till light golden brown

and set aside.

Note : Fry half of the onions in oil for garnish and set aside .In the same oil you can fry the kathal pieces.


Heat ghee and some of the remaining oil.Add saunf,curry leaves and the whole spices.

Next add the remaining onions till translucent.

Add the slit green chillies,green chilli- ginger garlic paste,salt,tomato,chilli powder and

cook till tomatoes are soft.

Next add the fried Jak,curd and the rest of the ingredients and cook for 5-10 minutes .

Add the washed and soaked rice to the mixture .

Add warm water till 1″above rice level and cook on a slow fire till done.

Garnish with fried onions ,some ghee,mint and coriander leaves.

Another method of cooking rice.

Heat some water ,add whole spices and rice.

Parboil rice and add to Jak mixture and cook on a slow fire till done.

Serve with Raita.


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.


For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.


Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes


2-3 tsp kasuri methi leaves.

salt to taste


Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.


I’m a lover of the Basil leaves ,and I have lot of basil in my terrace garden

Each time I go near it,I take a whiff of the exotic fragrance.

I use it many recipes to name a few in salads,pizza and drinks.

Now I’m going to share a recipe with rice.It’s a fragrant and healthy rice .

So let’s start.


1 cup cooked rice ( any good quality rice)

3-4 beaten eggs

100 gm boneless chicken cut into small cubes

2 pips garlic chopped

2 tblsp olive oil

1-2 tblsp chilli flakes.

salt to taste.

1 cup basil leaves cut


Heat the oil,add chopped garlic,and chicken .

When the chicken pieces change color add the chilli flakes and saute for a minute.

Shove the chicken pieces to a side of the pan or wok,and add the beaten eggs and

scramble.Add salt.

Now add the basil leaves.Saute for a minute and immediately add the

cooked rice and stir.

Add more chilli flakes if you like .Remove from fire and serve with side dishes of your choice

Those who love maldive fish or dried prawns can lightly fry with chillies.

Powder and add to rice .


This is a mild flavoured rice made with saffron strands or kesar and ghee roasted

cashews and onions.The blend of kesar and cashews produce an aroma enticing your

taste buds.Less ingredients with good taste.

For the recipe now


1 cup basmati rice

2-3 tblsp.ghee/butter

A handful of cashewnuts

a few saffron strands mixed in 1/4 cup milk

1 big onion sliced

Few whole spices (3 cardamon,3cloves,1 stick cinammon )


Wash the rice and set to cook with 1 inch water above rice level.

While it’s cooking, heat the ghee in another vessel and fry the onions till brown with

whole spices.

Now add salt and the cashewnuts and fry till light brown and add to the cooking rice.

Add the kesar immersed milk and cook till done.

Serve with curries of your choice