BM #141 Week 3 Day 3 -

Ajwain/Vaamu/Omam is one of the wonder herbs/spices from the Indian kitchen with numerous health benefits. So it is not surprising to see another version of Ajwain rice, is it?

This version is simple yet flavorful and quick to make. Here is the previous version of Vaamu annam.

Recipe Source Anjani
Ingredients - 

Leftover Rice 2-3 cups
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Garlic chopped 2 tsp, Curry leaves few, Red Chilies 2, Ajwain 2 tsp lightly crushed)

Method Of Preparation -

In a heated pan, add oil the rest of the seasonings one by one. After the dals are brown, add the ajwain in the end. Sprinkle salt and turmeric and the leftover rice.

Reduce the heat and mix well until well combined.

Serve warm.


Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Monday, December 19, 2022

BM #141 Week 3 Day 2 - 

Our love for chutneys is well known in our families. So I keep  varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.

Here is the other version of Toor dal chutney.

Ingredients - 

Toor Dal 1/3 cup
Dry Red Chilies 5
Cumin Seeds 1 tsp
Ghee 1/2 tsp
Tamarind Extract 1-2 tsp (as per taste)
Fresh or Frozen Coconut 2 Tbsp
Salt as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )

Method Of Preparation -

In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.

Transfer the above onto a plate allowing them to cool.

After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.

Serve it with rice.


Preparation Time 15 minutes
Makes 1/2 cup

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Posted by Harini R on Sunday, December 18, 2022

BM #141 Week 3 Day 1 - 

This week I shall highlight some of our family favorites. I have another version of coconut milk veg kurma and found that we love another version of it as well and thought to highlight in this series.

Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Peas handful 
Beans, bite sized pieces handful
Bell Peppers bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Coconut Milk 1/2 cup
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Coriander leaves finely chopped for garnish
Masala Powder - 
Cashews 5-6
Almonds 5-6
Poppy Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1

Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the turmeric, ginger-garlic-green chili paste and stir for a few seconds.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion mixture and let it cook until the oil oozes out.

Add in the steamed vegetables, salt, red chili powder and mix well.

Lastly add the coconut milk , mix well and let it come to a gentle boil. Remove from heat, garnish with chopped coriander leaves and cover. 

Serve with rice, roti or naan. I served it with dosa as well.


Preparation Time 

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Posted by Harini R on Saturday, December 17, 2022
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