Chira Doi Gur - Day 5



BM #87 Day 5 - 

 Chira Doi Gur is a traditional breakfast served during the Assamese New Year celebrations, Bihu. Chira = Poha (Flattened Rice), Doi = Yogurt and Gur = Jaggery. I am told that palm jaggery is traditionally used but I have used the regular jaggery powder.

 Although this is served as part of 'Jolpaan', meaning any type of meal (breakfast, lunch or snack), in weddings and other auspicious occasions, it is a must-have as part of Bihu celebrations.


I have spent my early childhood years in Assam and so have a special place for Assamese culture and their vegetarian cuisine. I remember the festive atmosphere during Bihu celebrations. My vivid recollections include, ladies wearing the traditional saris in white with red border, dancing in a circle to traditional music and being served khichuri in a hollowed out banana stem, fashioned into a container.  

 The Chira doi gur is served in a special metal cup which is made from Brass and some other metal. It is apparently a traditional craft of Assam. I came to understand that Chira Doi Gur is served in many states in the North Eastern part of India, including Odisha and West Bengal.

Recipe Source here
Ingredients - 

 Poha / Flattened Rice / Atukulu 2 cups (Thick Poha)
Yogurt 2-3 cups or as needed
Jaggery, powdered as needed


Method Of Preparation -
Wash the poha and drain. Leave it for a few minutes. This will make the poha softer and easier to chew.

 In a serving bowl, add the poha, yogurt and powdered jaggery, mix and enjoy!


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Preparation Time 10 minutes
Serves 2-3

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Posted by Harini R on Friday, April 6, 2018
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Masala Ghavan - Day 4



BM #87 Day 4 - 

 Masala Ghavan is a simplified version of Uthappam and is an instant version. No soaking, No grinding and No fermentation. This recipe has origins in the Konkan region of Maharashtra.

 This is as instant as it gets. I have never used garlic in any dosa/uthappam before and was surprised when my friend mentioned garlic as a 'must-add' ingredient. I must agree that the flavor changes altogether.

I felt it was a cross between besan ka Cheela and Rava Dosa. Also a glorified version of Neer Dosa. It was a very filling meal.

 Recipe Source Shalaka
Ingredients - 

 Rice flour 1/2 cup
Besan / Gram Flour 1/4 cup
Salt as needed
Yogurt 2 Tbsp (Sour preferred)
Garlic, grated 3-4 cloves
Green Chillies finely chopped as needed
Curry leaves, finely chopped 1 tsp
Coriander leaves, finely chopped 2 Tbsp
Oil 1 tsp + more for shallow frying



Method Of Preparation -
Mix all the ingredients including a teaspoon of the oil and add water gradually to make a watery batter. [I used about 1 1/2 cups of water].

 Heat a griddle (my griddle is non stick one, 7 inches in diameter with raised edges), spray oil and pour the watery batter from the edges towards the center. [Typically that is how the batter is poured for Rava Dosa as well].

 Cover and let it cook on medium heat for a couple of minutes.

 Remove the cover, flip the dosa and let it cook on the other side as well.

 Fold the dosa into quarters and remove from the pan.

 Continue with the rest of the batter.

 Serve it immediately with a chutney of your choice. Our favorite happens to be peanut chutney.


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Preparation Time 20 minutes
Makes 6 Ghavans [7 inches in diameter]

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Posted by Harini R on Thursday, April 5, 2018
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Taravani Annam ~ Fermented Rice - Day 3



BM #87 Day 3  -

 Taravani annam is also known as Chaddhi Annam or Saddhi Annam or Panti Bhat or Pakhala Bhat in various regions of India. It is basically fermented rice taken as breakfast typically by the farmers in olden days. As the modern day science evolved, this traditional breakfast has been forgotten.

 Recently, the health benefits of having fermented rice as breakfast has resurfaced and is gaining popularity among the urban population. 


During our growing up years, it was a norm to eat pickle rice and curd rice with the leftover rice at our maternal grand parent's place. The rice was never soaked in water. But according to some articles on the web, soaking in water initiates fermentation which is supposed to be beneficial.

 *According to research, the fermented rice has 60% fewer calories than the freshly cooked rice. It keeps the body cool and energetic. It keeps you full for a longer period. It is supposed to have high levels of B12 and 20 times higher iron, potassium and calcium.

 *Disclaimer - I have not come across any substantial proof of research.

Recipe Source
Ingredients - 

 Leftover Rice 3-4 cups
Onion, chopped as needed
Green Chilies as needed
For Curd Rice - 
Fermented Rice 2 cups
Yogurt 1 cup
Milk 1/2 cup
Salt as needed
Green Chilies as needed (Optional)
Ginger, grated as needed (Optional)
Seasoning (Ghee 1 tsp, Chana Dal 1/2 tsp, Urad Dal 1/2 tsp, Mustard seeds 1/2 tsp, cumin seeds 1/4 tsp, Red Chilies 1-2, Curry leaves few)
For Pickle Rice (Avakaya Annam) - 
Fermented Rice 2 cups
Pickle as needed

Method Of Preparation -
Soak the leftover rice in about 7-8 cups of water in an earthen pot. In the absence of an earthen pot, use ceramic pot. Cover and leave it in a warm spot overnight for the rice to be fermented.

 After about 10-12 hours, drain all the water and leave it the colander for a few minutes.

 The fermented rice is ready for consumption.

 There are three ways to eat this fermented rice.

 1. Just mix in a little salt, chopped green chilies and chopped onion and eat as is.

 2. Make Daddhojanam (Yogurt Rice / Thayir Sadam)
For Curd Rice - 
In a bowl mix the fermented rice with yogurt and milk.

 Add salt as needed. Add ginger and green chilies if using. Mix well.

 Prepare the seasoning by heating oil and adding all the seasoning ingredients. After the mustard seeds crackle and the dals are brown, transfer the seasoning into the curd rice. Mix well and enjoy.

 3. Make Pickle Rice (Avakaya Annam)
For Pickle Rice (Avakaya Annam) - 
In a bowl add the fermented rice and mix any pickle of your choice and enjoy.



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Preparation Time 15 minutes [10-12 hours of fermentation]
Serves 2

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Posted by Harini R on Wednesday, April 4, 2018
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Chawal Ke Faraa ~ Steamed Rice Dumplings



BM #87 Day 2 - 

 When I was searching for breakfast recipes in different parts of India, I came across various articles which talk about these 'Faraa' as a favored breakfast dish of Chattisgarh and also a good usage of leftover rice.

 These were a delightful find and we found that they were addictive. I was happy to have found yet another recipe to repurpose the leftover rice. :)

 Recipe Source
Ingredients - 

 Cooked Rice 1 cup
Rice Flour 3/4 cup
Salt 1 tsp (or as needed)
Green Chili Paste 1 tsp (or as needed - divided use)
Cumin Powder 1/4 tsp
Turmeric a pinch
Seasoning (Oil 1 Tbsp, Mustard Seeds 1 tsp, Sesame Seeds 1 Tbsp, Cumin Seeds 1/2 tsp, Curry Leaves few, Asafotida a pinch)
Coriander leaves for garnish

Method Of Preparation -
Mash the cooked rice (either with a potato masher or pulse it in a mixer).

 In a mixing bowl, transfer the mashed rice, add in rice flour, salt, green chili paste, cumin powder and turmeric. Mix well.

 Gradually add warm water to the flour mixture and knead into a soft dough. Cover and set aside for a few minutes.

 With greased palms, pinch lime sized portions of the dough and make 1 centimeter thick rope. Slice them into 2 inch pieces and arrange on greased plates.

 Arrange the steamed plates in a steamer and steam for 15 minutes. (I used Dhokla plates for steaming).

 In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop, add in some green chili paste and transfer the steamed dumplings into the seasoning.

 Saute the dumplings for about 5-7 minutes until they are golden brown.

 Remove from heat, garnish with chopped coriander leaves and serve warm with a spicy chutney.


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Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Tuesday, April 3, 2018
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Tomato Upma - No Onion No Garlic - Day 1



BM #87 Day 1 -

 Welcome to the month long blogging event happening here. We, a group of bloggers, call ourselves BMers, and blog every month under different themes. April and September happen to be special months with 26 days of blogging.

 This month we have been given a choice of themes under which we need to post our recipes. According to the guidelines, I have chosen 4 themes one for each of the 4 weeks starting today. This week it would be Breakfasts from different parts of India. Let us Explore the Flavors...

 Today's Tomato Upma also known as Tomato Bath, is popular in the South. So it can be pinned for any of the states. It is a go-to recipe at home for the morning rush hour or even for a hurried dinner. 

 It is one of my favorites with simple flavors and no frills. There are many versions of this upma using onion as well. But I refrain from using it and so is perfect for festival days as well. In my growing up years my favorite accompaniment was sugar but now I add enough green chilies that I don't need any accompaniment. 

 The consistency of this upma is an individual choice. We like it soft but there are others who like it powdery and still others who like it in a porridge consistency.

 Ingredients - 

 Sooji / Bombay Rava / Semolina 1 cup
Tomato 1 big
Salt, Green Chili paste as needed
Seasoning (Oil 1 Tbsp, Chana Dal 2 Tbsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch, Curry Leaves few, Peanuts handful)

Method Of Preparation -
Blanch the tomato, peel the skin and chop into small cubes.

 In a heated pan, add oil and rest of the ingredients. After the peanuts are roasted and the mustard seeds crackle, add the semolina. 

 Fry for a couple of minutes. Add in salt and green chili paste.

 Add 2 cups of water, mix well, reduce heat, cover with a lid and let the semolina cook well.

 After 5-6 minutes, remove the lid, mix well and remove from heat.

 Serve warm.


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Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, April 2, 2018
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21 Mouthwatering Meal Platters From India



The past month saw 7 of the BM members post three thalis each and I have the privilege of showcasing all 21 thalis in this post.

 Go ahead and have a visual treat... For more details on the individual thalis, please visit their respective blogs.

 Srividhya sent in her elaborate Thalis.

Onam Sadya
Karnataka yugadi Thali
Vegetarian Konkani Thali


Manjula sent a variety of traditional thalis.

Jain Thali
Punjabi Thali
Tamil Nadu Thali



 Vaishali sent in her creative thalis.

Zero Oil Thali
Sindhi Thali
Rajasthani Thali


Mireille sent in her cute thalis.

UP thali
Sri Lankan Thali
Mini Bengali Thali



 Srivalli sent in traditional thalis from different states.

North Indian Thali
Rajasthani Thali
Maharashtrian Thali


Sowmya sends in Karnataka style breakfast, lunch and tea thalis.

Karnataka Thali
Karnataka Breakfast Thali
Hi -Tea



And finally my contribution featuring a simple weekend thali, Ugadi and Festival Thalis.

 Weekend Thali
Ugadi Thali
Festival Thali 




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Posted by Harini R on Wednesday, March 28, 2018
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Kale-Moong Dal Saute



BM #86 Week 4 Day 3 - 

 In an effort to include Kale in our diet, I have been using it as a substitute for Spinach in some of the traditional recipes. I have been happy so far with the response from my family.

 Here are some varieties I tried with Kale..

 Kale Perugu Pachadi / Raitha
Kale Chips

 Hope to add a few more to this list.

 Ingredients - 

 Kale chopped 4 cups (I used Baby Kale)
Moong Dal / Pesarapappu 1/2 cup
Salt as needed
Turmeric 1/8 tsp
Sugar 1/2 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)

Method Of Preparation -

Soak Moong Dal for about 30 minutes. [I soaked it overnight]. Drain and set aside.

 In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add in the moong dal and saute for a few minutes.

 Sprinkle turmeric and add the chopped baby kale. Gently saute until the kale wilts.

 Add in salt, sugar, red chili powder and peanut powder. Mix well and remove from heat.
Serve it with Rice and Dal for a filling meal.


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Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, March 26, 2018
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Paneer Methi Chaman



BM #86 Week 4 Day 2 

 This is a quick and easy dish to prepare in a jiffy. It is a go-to lunch box dish when I run out of vegetables or ideas :)

 In a simple everyday meal pictured above, I have Paneer Methi Chaman, Roti, Salad, Rice and Kale Perugupachadi/ Raitha.

 There are numerous versions and methods used for this Paneer methi chaman but I love this version the best.

 Ingredients - 

 Paneer, shredded 1 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 2 Tbsp
Ginger Garlic Paste 1 tsp
Methi leaves, finely chopped and cooked 3/4 cup
Coriander powder 1 tsp
Turmeric 1/4 tsp
Salt and Sugar as needed
Red Chili powder as needed
Milk 1/4 cup
Seasoning (Cooking Oil 1 Tbsp,Cumin Seeds 1/2 tsp)

Method Of Preparation -
In a heated pan add oil and cumin seeds. After they crackle, saute ginger-garlic paste for a few seconds and then saute onions until golden brown.

 Add in the tomatoes, turmeric, red chili powder, salt and sugar along with a cup of water. Let it boil and the mixture come together. Cover and let it cook for a few minutes.

 Add in the cooked methi leaves and shredded paneer. Mix well and let the flavors blend for a few minutes.

 Add milk to the simmering mixture let it come to a boil, sprinkle garam masala, cover and remove from heat after a couple minutes.

 Serve with roti/naan.


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Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Sunday, March 25, 2018
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Achari Bhel



BM #86 Week 4 Day 1 - 

 This week I shall post some bookmarked recipes which we have enjoyed at home.

 In my childhood days, it was almost a weekly routine to mix pickle in either flattened rice or murmura. But this idea of adding apple and the rest of the ingredients was given by my friend. 

 The spicy taste of the pickle balanced by the apple, the crunch of roasted peanuts and sev, was a true delight. A delicious and spicy twist to the traditional Bhel!!

 Recipe Source
Ingredients - 

 Murmura / Murmuralu / Borugulu 8-9 cups
Andhra Pickle (Maagaaya, Avakaya, Usiri Avakaya etc) as needed
Peanuts, roasted as needed
Onions, finely chopped as needed
Tomatoes deseeded, finely chopped as needed
Apple, cored, finely chopped as needed
Sev and Coriander leaves for garnish

Method Of Preparation -
In a huge mixing bowl, add the murmura and mix the pickle in, adjust the pickle as needed. [If the murmura are not as crispy, toast them in a heated pan for a few minutes.]

 Mix in toasted peanuts, finely chopped onions, finely chopped tomato and finely chopped apple.

 Serve in individual bowls, garnish with sev and finely chopped coriander leaves.


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Preparation Time 15 minutes
Serves 5-6

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Posted by Harini R on Saturday, March 24, 2018
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