Category Archives: Dads-to-be Recipes

How to cook Kerala Matta Rice ? Cooking Kerala Matta Rice in Pressure Cooker – Mattai Arisi samaipadhu eppadi ?

Kerala Matta Rice/Palakkadan Matta Rice/Red Parboiled Rice was considered a Royal food in Chera/Chola Kingdoms due to the richest nutrients present in it.

Red-hued outer husk is the pericarp which is rich in minerals, vitamins and dietary fibre. This is removed in polished white rice. Polishes might look good on nail and face, but not in rice. I request my readers to switch to Matta rice for better health. My kid is eating this from 3.5 years of her age. Do initiate the change !

Calcium-rich Matta Rice is ideal for Moms-to-be, Pregnant ladies , Lactating moms and kids. Protein-rich Matta Rice is good for dads-to-be and kids. I have used Kerala Kuthari Matta Rice for this recipe..

Matta Rice Recipe – Ingredients

Preparation Time : 2 mins | Cooking Time : 20 mins | Soaking Time : 1 hr
Serves : 2 | Suits: 1+ Year babies and whole family

Kerala Matta Rice – 1 cup
Water – 5 cups

Preparation – How to cook Kerala Matta Rice using Pressure Cooker?

1.Take a cup of Matta Rice and wash twice or thrice.2.Soak the Matta rice in lots of water for an hour, minimum. Take the soaked matta rice and transfer to Pressure cooker. Add 5 cups of water to it.3.Close it, put on the whistle and cook in high heat(#8 in knob stove) for 1 whistle. Then, reduce heat to low-medium(#4 in knob stove) and cook for 15 minutes. Cut off the heat and wait for 15-20 more mins for the pressure to release naturally.4.Strain the starch water as shown below. It will take 15+ minutes to drain completely.    Serve the rice with any curry of ur choice !

Tips/Tricks in cooking Matta Rice

  • Do not wash the rice directly in pressure cooker. Wash in another vessel and then transfer the rice to cooker so that any dirt or sand settles in water in the vessel.
  • If you want to cook more rice…,
    • Do not double the water. Just increase 2 more cups for every more cup of rice.
    • Also, use bigger cooker if it’s more than a cup of rice.
    • If it is more than 2 cups of rice, I would recommend to cook in a vessel(with rice and water) inside cooker(with lil water in the base) to avoid overflowing while cooking.

Nutritional Benefits of Matta Rice

Matta Rice – Dietary Fiber, Protein, Magnesium, Calcium, Zinc, Manganese, Selenium, Iron, Vitamin B6


Manathakkali Keerai Muttai Poriyal | Black Night Shade Egg Fry | Sukuti Keerai Mutta Poriyal

Black Nightshade/Manathakkali/Milaguthakkali/Sukkuti Keerai is a summer-special natural cooler that cools our eyes & body. It’s fruits are also medicinal and are called as Sun berry or Wonder berry/cherry. Summer sun gives headache or heat rashes or constipation or stomach upsets? Eat Manathakali keerai twice a week and stay away from these summer syndromes!

Manathakalai keerai also induces sound sleep. It cures mouth and stomach ulcers too. Sukuti keerai is a good food treatment for piles and urinary problems. It is also used for natural deworming(Expelling stomach worms).

Milaguthakali keerai is very good for uterus and prescribed for moms-to-be, pregnant ladies and lactating moms. Also, recommended for dads-to-be.

Black Nightshade Egg Fry Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins
Serves : 2 | Suits: 1+ Year babies and whole family

Manathakali Keerai – 1 small bunch
Big onion – 1
Dry Red Chilli – 1
Egg – 2
Salt – 1/4 tsp
Pepper – 1/4 tsp

To Temper:

Virgin Coconut Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Cumin seeds/Jeera – 1/4 tsp

Preparation – How to make Manathakali/Sukkuti Egg fry ?

1.Buy Manathakalai keerai or cut out each stem(leaving the root to grow again) from homegrown greens.2.Discard/Throw away the worms-crept leaves. Separate good leaves from the stems and wash well. Also wash the flowers and berries separately. Transfer to a colander and drain the water from them.3.Chop onions and greens. In a tbsp of hot virgin coconut oil, add mustard seeds. Once spluttered, and cumin seeds.4.Add dry red chilli and chopped onion. Once fried, add chopped greens.5.Fry for a minute, simmer the stove and cook closed(open and stir for every minute) for 2-3 mins. Do not add water to cook.6.Take 2 eggs, crack and pour into a bowl. Mix well with a spoon or whisk.7.Pour the eggs into the cooked greens. Add 1/4 tsp salt and 1/4 tsp pepper powder. Stir well until eggs are cooked.       Serve as a side-dish or just add cooked rice and eat as such.

Tips/Tricks – Milaguthakalai/Sukuti Keerai Egg fry Recipe

  • Virgin coconut oil can be replaced by any normal cooking oil.
  • You shall replace big onion with a handful of small onions.

Nutritional Benefits

Black Nightshade Greens – Dietary Fiber, Protein, Calcium, Phosphorus, Iron, Vitamin C
Egg – Protein, Iron, Calcium, Potassium, Magnesium, Vitamins A,B&D


Curd Rice Recipe | Thayir Saadham | Curd rice for parties | Party curd rice recipe | Travel Curd rice recipe | Curd Rice for Lunch Box

Tempered Curd Rice / Thaalicha Thayir Saadham is a refreshing dish in summer lunch menu. Do not miss to make this easy yet tasty Curd Rice in home-cooked Birthday parties!

For veg party times, my friends always insist me to go with Vegetable biriyani or curd rice as both have grabbed more rewards. This is my mother-in-law’s recipe which tastes delicious. The main difference is that she fries the rice and not the curd. Believe me that this method excels the usual ones. Try it out and taste the difference !!

Suggesting this calcium-rich coolant curd-rice to babies, kids, Moms-to-be, Dads-to-be, Pregnant ladies and Lactating moms.

Curd Rice Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins
Serves : One of the dishes in a party with 10 families | Suits: 8+ Months babies and whole family

Rice – 1 cup or 200g
Water – 3.5 cups
Salt – 1 tsp heaped
Curd – 3 cups
Boiled milk – 3 cups

To Temper:

Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Urad dal/Ulutham paruppu – 1/2 tsp
Channa dal/Kadalai Parupu – 1 tsp
Asafoetida/Perungaaya thool – a generous pinch
Green chilli – 2 or 3
Ginger – 1 inch piece
Curry leaves – Few
Coriander leaves – Few

Preparation – How to make Restaurant style Curd Rice – Thayir Saadham Seimurai

1.Wash and cook one cup rice with 3.5 cups of water for 4 whistles. You shall use left-over rice too. Add required salt and mix the rice well. Use ladle to mix for freshly cooked rice. Use hand for left-over rice. Mix well to mash them.2.Wash and cut green chilli, ginger and coriander leaves. Wash curry leaves and keep ready. In a tbsp of oil, add mustard seeds. Once spluttered, simmer the stove and add 1 tsp channa dal and 1/2 tsp urad dal. Once slightly browed, add a generous pinch of asafoetida.3.Add curry leaves, green chilli and ginger pieces. Saute for a minute and then add coriander leaves and saute for 2-3 seconds.4.Add mashed rice and fry well for a minute or two. Switch off the stove. Then add 3 cups of curd.5.Add curd and mix well. Then add 3 cups of warm(not hot) boiled milk.6.Mix well that it looks watery. Taste and add more salt, if required and mix again.7.Add finely chopped coriander leaves and keep closed(undisturbed) for 2 hours. After 2 hours, open and mix once and you could see the right consistency as below.Creamy and tasty Curd Rice is ready. Top with fried Cashews/fresh Pomegranate seeds/sweet Pineapple pieces..

Tips/Tricks for Curd Rice

  • Use milk if you want to use curd rice for lunch boxes or parties or travel or just if you want to consume after 2-4 hours.
  • If your curd is sour, add less curd and increase milk.
  • If you want to make instant curd rice, use more fresh curd and skip milk.
  • If you are using maa inji(Mango ginger), the you shall grate and add it in place of ginger.

Nutritional Benefits

Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium
Milk – Protein , Calcium


Traditional Kambu Koozh Recipe | Pearl Millet porridge | Bajra Summer recipes | Kammangoozh

Pearl Millet gruel/Kambu koozh is the best summer food. Electrical equipment like Air Conditioner keeps us cool, externally. Traditional summer foods keep our body cool from inside.

This koozh is not just meant for farmers. Season impacts each one of us. Eat wise, be hydrated and enjoy the summer !!

I have already posted Instant Pearl Millet/Kambu Moru, but this fermented koozh is the best as fermentation multiplies the nutrients and supplies good bacteria.

Also, do check out my earlier post on Finger Millet/Ragi koozh.

I brought these pearl millet crops from our field exclusively for these clicks 😉

Pearl Millet Porridge Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Waiting Time : 12 hrs
Serves : 4 | Suits: 2+ Years babies and whole family

Pearl millet granules/Kambu kurunai – 1 cup
Water – 3 cups
Curd – 2 cups


Day 1(Night)

1. Take a cup of kambu kurunai and pulse it in mixie(Preferably do not powder nicely). Boil 3 cups of water in a pressure cooker and let it nicely bubble up.2.   Add pulsed pearl millet granules and pressure cook for 3 whistles. Once pressure releases naturally, open and stir well.3.Let it cool down. Grease your hand with water and make round shaped balls. This is called Kambu urundai and you can eat this with Sambar or any tamarind based curry.

To make koozh(porridge), keep the balls soaked in drinking water overnight.

Day 2(Morning)

4.The water soaked overnight would have been fermented and developed good bacteria. Add curd and soaked water in a wide bowl and mix using mathu(ladle to make buttermilk from curd) to make mour(buttermilk). Stop once it is frothy and no curdles found. 5.Take the balls, squeeze in your hand and mix well in the buttermilk, without any lumps.Add salt when serving and enjoy with fresh pearl/small onions or mor milagaai(soaked in buttermilk, dried & fried chilli).


  • You can add cut pearl onions in koozh or have a bite for every sip.
  • If you like soft and smooth koozh, you can use pearl millet powder/kambu maavu. In such case, do not pressure cook. Just keep stirring in a heavy bottomed pan like Ragi koozh(click here for link).
  • Use earthen/clay pot(Man chatti) to keep kambu kali soaked so that the koozh will be chilled naturally with the special aroma of earthenware.
  • After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.

Nutritional Benefits

Pearl Millet/Kambu – Calcium, Potassium, Magnesium, Iron, Protein, Fibre, Folic acid, Zinc, Selenium, Vitamin B & E
Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium


Vendhaya Keerai Parupu Kootu | Fenugreek leaves pulses mash | Methi leaves dal curry

Fenugreek leaf/Vendhaya keerai is the best body-coolant for hot summer. It is a medicinal herb that cures many ailments and suits all ages !

It is good for stomach ulcers. It generally heals wound and kills pain. Look down for more category-specific benefits.

Parents-to-be: This is one of the fertile greens – good for both moms-to-be and dads-to-be. Regulates irregular periods and cures infertility.

Pregnancy: It takes care of joint and body pains and also controls nausea. Rich in iron but doesn’t constipate.

GDM: This is highly recommended for diabetics as it controls blood sugar and cholesterol levels.

Lactation: Increases breast milk. Cures wound faster. Takes care of menstrual pain and tiredness.

Babies and Kids: Good for deworming. For babies, start with greens water and other mild greens like spinach(palak), Amaranth(arai keerai) and then introduce fenugreek leaves around 10 months.

Fenugreek greens are so easy to grow at home(Click here to see how ?). The first pic of the Preparation thumbnail(below) shows my USA-grown vendhaya keerai. Just 2 buckets from Dollar tree, 1 soil pack from Walmart and few fenugreek seeds(Vendhayam) from my kitchen, supplied greens for the whole summer last year. Just sown seeds for this summer too ! Enjoy growing, wherever you are 🙂

Fenugreek leaves pulses mash Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Serves : 4 | Suits: 10+ months babies and whole family

Fenugreek leaves/Vendhaya keerai – a handful
Pearl onion – a handful
Sambar powder – 1 tsp

To pressure cook:

Moong dal/Paasi parupu – 1/4 cup
Tomato – 1
Asafoetida(Perungaayam) – 1/8 tsp
Turmeric powder – 1/8 tsp

To grind:

Coconuts – 5 lengthwise pieces

To temper:

Coconut oil – 1 tsp
Mustard seeds/Kadugu – 1/4 tsp


1.Leave the root and cut out the stems. From each stem, pluck the leaves. The upper tender ones can be put as such. 2. Discard the stems and wash the leaves twice or thrice until the washed water has no visible dirts/sand. Always use 2 vessels while washing greens, so that dirts settle down along with water. Change water for every wash.3.Chop the leaves.4.Wash moong dal(paasi parupu) twice or thrice.5.Add washed dal to pressure cooker along with chopped tomato, generous pinches of asafoetida(Perungaayam) and turmeric powder.6.Add a cup of water and cook for 3-4 whistles.7.Grind few pieces of coconut using 1/2 cup water and keep it ready.8.In hot oil, add mustard seeds. Once spluttered, add chopped small onions and fry till translucent.9.Add chopped fenugreek leaves and fry for a minute.10.Cook covered in low heat for 2-3 more mins. Open the lid and stir for every minute. Then add a tsp of sambar powder.11.Fry for 20-30 secs and then add cooked dal. Add half more cup of water and let it start boiling.12.Add ground coconut and required salt.13.Cook covered in medium heat for 7-10 mins. Stir intermittently.    Serve with hot rice/dosa/chapathi.


  • Split yellow moong dal(paasiparuppu) can be substituted with Toor dal(Tuvaram parupu).
  • Pearl onions are preferred for this recipe. But, you shall substitute big onion too.
  • Tempering with coconut oil, gives a nice flavor. You shall substitute with ordinary cooking oil too.
  • You shall replace sambar powder with your gravy powder(Kuzhambu podi). Or just add 1/2tsp dhaniya powder + 1/2tsp plain chilli powder+1 pinch Jeera powder +1 pinch pepper powder.

Nutritional Benefits

Fenugreek Leaves/Vendhaya Keerai – Dietary Fiber, Protein, Calcium, Iron, Phosphorous


Paruppu Urundai Kuzhambu | Lentils balls curry | Urundai kulambu recipe

Paruppurundai kuzhambu/Lentils balls gravy is vegetarian’s kola urundai kuzhambu(meat balls gravy). This is an irresistibly lip-smacking curry with awesome flavor.

I love it sooo much and I am addicted to this aroma. No extra side-dish is required for this. Just rice dunked in this gravy, with alternate bites of lentils balls is a fulfilling meal to me.. Left-over gravy goes well with idli/dosa in the night. Your kids deserve this protein-rich treat ! This is also recommended for dads-to-be.

Lentils Balls Curry Recipe – Ingredients

Preparation Time : 30 mins | Cooking Time : 40 mins | Waiting Time : 30 mins
Serves : 4 | Suits: 1+ Year babies and whole family

For Lentils balls:

Small onions – 6
Curry leaves – few
Coriander leaves – few
Grated coconut – 1/4 cup
Asafoetida/Perungaayam – 1/8 tsp
Salt – 1/4 tsp

To grind:

Garlic – 2 cloves
Dry red chilli – 1
Aniseed/Sombu/Saunf – 1/4 tsp
Chana dal/Kadalai parupu – 1/2 cup
Toor dal/Thuvaram parupu – 1/3 cup

For gravy:

Tamarind – Gooseberry(Nellikkai) sized
Curry powder/Kuzhambu podi – 1 tbsp
Salt – 1/2 tsp
Small onions – 6
Tomato – 1
Asafoetida/Perungaayam – 1/8 tsp

To grind:

Coconut – 4-5 pieces
Small onion – 1

To temper:

Oil – 1 tbsp
Mustard seeds(Kadugu) + Urad dal(Ulunthu) – 1/4 tsp
Curry leaves – few


1.Take chana dal and toor dal in a vessel. Wash it twice and soak it in water for half an hour.2.Take a goodeberry(nellikkai) sized tamarind and soak it in a cup of warm water for 10 mins. Then, rinse it well with fingers until it disperses well. Strain the tamarind extract through your fingers.3. Throw away the pulp and seeds and keep the tamarind extract ready. In a mixie jar, grind saunf(sombu), 1 red chilli and 2 garlic.4.Drain water completely from soaked dal and add to mixie jar in batches and grind neither smoothly nor coarsely.5.Fine chop 6 small onions, few curry leaves, coriander leaves and add to ground dal. Chop other 6 small onions roughly to use for gravy. 6.Add 1/4 cup of grated coconut, a generous pinch of asafoetida and 1/4 tsp salt. Mix well.7.Make small balls and keep ready.8.In a mixing bowl, add a tbsp of sambar/curry(kuzhambu) powder, tamarind extract, 1/2 tsp salt.9.Grind 4-5 coconut pieces and a small onion using little water to a smooth paste. Add it to the mix.10.Add 2 cups of water, mix well, taste it and adjust salt,water and chilli powder, if required. Chop a tomato and keep ready. In hot oil, add mustard seeds and urad dal.11.Once mustard seeds splutter, add chopped onions and curry leaves. Once onions turn translucent, add chopped tomato and fry well.12.Once oil separates, add asafoetida. Pour the gravy mix.13.Cook covered in medium-high for 10-15 mins until raw smell leaves. Then put the stove in medium heat and gently drop dal balls one by one.14.Again, cook covered for 10-15 mins until balls are cooked thoroughly.                  Enjoy with hot rice …


  • Chana dal should be dominant and so it is used more than toor dal in this recipe.
  • You shall steam lentils balls using steamer or idli pot for 10 mins and then add to boiling gravy and cook for 5 more mins. But I like to add it directly as the dal slightly mixes with curry while cooking and thickens the gravy and also enhances the taste.
  • You shall replace curry powder with your usual gravy powder. Or just add 1/2tbsp dhaniya powder + 1/2tbsp plain chilli powder+ 1 pinch turmeric powder + 1 pinch Jeera powder +1 pinch pepper powder.

Nutritional Benefits

Yellow pigeon peas/Toor dal – Proteins, Dietary Fiber, vitamins A,B,C, Iron, Potassium, Folates/Folic acid, Selenium, Zinc,Magnesium,Manganese,Calcium, other minerals and essential amino acids
Split Bengal Gram/Chana dal – Protein, Dietary Fiber, Iron, Calcium, Vitamin A


Beetroot Fritters | Beetroot vadai Recipe | Beets vada | Kids vadai

Beetroot fritters are colorful, tasty and healthy vadai. Even a beetroot-hater would love it in this form. Make it soft or crispy as per your choice as both taste great! Just shape soft round balls to name it as beetroot kola…

Beetroot is good for both moms-to-be and dads-to-be. Calcium and Iron rich beets are highly recommended for pregnant ladies and feeding moms. Researches show that beetroot boosts brain power too. Encourage kids to eat this nutritious vegetable. Include beets twice in a week to kick out anemia.

Beetroot has correct proportion of nutrients required during pregnancy. Beetroot is a good laxative to relieve from constipation problems. My doctor insisted me to have it thrice a week to improve my hemoglobin. Even if you have normal hb level, do include beets in diet for natural folic acid and other healthy vitamins and minerals. I had it in many forms like chutney, idli, dosa, chapathi, poori, vadai, halwa, poriyal(cut/grated), soup, rice, cutlet, salad, kola urundai & whatever possible 😉

Beetroot Fritters/Vadai Recipe – Ingredients

Preparation Time : 10 mins | Soaking Time : 45 mins | Cooking Time : 20 mins
Makes : 50 small vadai | Suits: 1+ Year babies and whole family

Beetroot – 1
Onion – 1
Coriander leaves – Few

To grind:

Split Bengal Gram/Chana dal/Kadalai parupu – 1/2 cup
Yellow pigeon peas/Toor dal/Thuvaram parupu – 1/2 cup
Dry red chillie – 2
Aniseed/Saunf/Sombu – 1/4 tsp
Asafoetida – 1/8 tsp
Salt – 1 tsp levelled


1.Take equal measurements of chana dal and toor dal. Wash it twice.2.Soak for 45 mins to 1 hr max. Soak the red chillies too. Wash and peel the skin of beetroot. Wipe off any water droplets and grate it in a dry plate.3.Chop onion and coriander leaves finely.4.After 45 mins, drain water completely and leave the dal in a colander or a muslin cloth for 10 mins. Then add a portion of dal to mixie jar along with red chillies. Make sure there is no water at all.5.Add 1/4tsp of aniseed/sombu and grind smooth for soft vadai, coarse for crispy vadai. I made it smooth. Grind in batches.6.Take ground, chopped and grated stuffs in a large plate/bowl. Add a tsp of salt and a generous pinch of asafoetida. Mix well and make small ball, then flatten it slightly thick as me for soft vadai or thinly flatten for crispier ones.7.In hot oil, drop it and cook in medium flame. Drop as many vadai as possible in one batch.8.Cook on both sides until sizzling reduces as below. Drain excess oil and transfer to tissue paper.


  • You shall add 2 garlic cloves(while grinding) and few curry leaves(finely cut) for added flavor.
  • If the vadai mix seems to be very loose to hold shape, grind some fried chana dal(pottukadalai) and add to it.
  • Do not try to grind beetroot in mixie to avoid grating. It will let out more water.
  • Big onion can be replaced by small onions.

Nutritional Benefits

Beetroot – Dietary Fiber, Potassium, Magnesium, Iron, Calcium, Protein, Folic acid, Vitamins A,B,C&E
Yellow pigeon peas/Toor dal – Protein, Dietary Fiber, vitamins A,B,C, Iron, Potassium, Folates/Folic acid, Selenium, Zinc,Magnesium,Manganese,Calcium, other minerals and essential amino acids
Split Bengal Gram/Chana dal – Protein, Dietary Fiber, Iron, Calcium, Vitamin A


Little Millet Vegetables Kichdi | Saamai Kichadi | Saamai Upma | Millet Khichdi Recipe | Sirudhaaniya Samayal

How about a healthy and tasty Millet breakfast ?? Let the heart that beats for you, stay more healthier 🙂 “Health” is the best gift for your loved ones .. Hearty and Healthy Valentine’s day wishes 🙂

Nutritious Little millets cooked with healthy veggies make a tasty and heart-healthy dish. Used heart-shape cookie cutter for presentation to mark the occasion. Try this and I am sure you will love it !!

Little Millet(Saamai) Khichdi Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Soaking Time : 20 mins
Serves : 4 | Suits: 1+ Year babies and whole family

Little Millet/Saamai arisi – 1 cup
Water – 3 cups
Turmeric powder – 1/8 tsp
Rock Salt – 1/2 tsp

To cut:

Onion – 1
Tomato – 1
Potato – 1
Carrot – 1 big and stout
Green beans – 10
Green Peas – 1/2 cup
Green Chilli – 1 big or 2 small
Ginger – 1 small piece
Coriander leaves – Few

To Temper:

Oil – 2 tbsp
Mustard seeds(Kadugu) – 1/8 tsp
Urad dal(Ulutham paruppu) – 1/4 tsp
Channa dal(Kadalai paruppu) – 1/2 tsp
Curry leaves – Few


1. Millets might have tiny sand and stones. Take water immersed millets in a vessel. Hold one end of the vessel rim and slightly lift up. While you shake the vessel to and fro using one hand, gather the millets in the other palm and transfer to another vessel in batches. In this way, the sand settles in the bottom to discard easily. Repeat this process twice or thrice until no sand settles down.2.Soak the washed millet rice in 3 cups of water for 20 mins. In the meantime, wash and cut the vegetables.3.In a pressure cooker, add oil. Once hot, add mustard seeds. Once spluttered, add urad dal and channa dal. Once slightly browned, add onion, slit green chilli, curry leaves and ginger pieces. Fry till onion becomes translucent.4.Add tomato and fry till mushy. Add chopped vegetables.5.Fry well for 2 mins and then add turmeric powder. Again fry for 2 more mins. Then add coriander leaves and give a quick stir.6.Add soaked millet along with water. Add required salt and stir well.7.Pressure cook for 3 whistles. Let the pressure release naturally. Open and give a quick stir.       Serve hot/warm with coconut chutney .. Deliciously yours …


  • Number of whistles may vary as per cooker. Use the same timing/whistles that you follow for ven pongal.
  • You shall add more green chillies as per your spice level.
  • I have used fresh peas. If you use frozen, add it just before closing the cooker.

Nutritional Benefits

Little Millet – Protein, Fibre, Iron, Calcium, Phosphorus, Vitamin B, Folic acid & essential amino acids
Carrot – Potassium, Iron, Calcium, Magnesium, Fiber, Vitamins A & C
Green Beans – Protein, Dietary fiber, Magnesium, Potassium, Iron, Calcium, Vitamins A, B & C
Green Peas – Protein, Dietary fiber, Iron, Calcium, Magnesium, Vitamins A,B & C
Potato – Protein, Dietary fiber, Potassium, Magnesium, Iron, Calcium, Vitamins B & C


Crab Masala semi-dry | Nandu Pirattal | Crab gravy recipe | Nandu Masala

Nandu Pirattal-2Weekend cold infections are usually treated with chicken soup or spicy crab recipes. Though Zinc in crab helps in healing the symptoms of common cold, pepper and coconut added in this recipe strengthen the fight for faster relief.

Calcium and Iron rich crab is good for Pregnant ladies and feeding moms. As shellfish pose a threat for water pollutants and mercury(though it is low), it is advisable to take in less quantity. Also, crab generates heat and increases body temperature and so is advised to consume in moderation during pregnancy. Opt for fresh crab, cleaned and fully cooked at home.

Calcium in crab is good for the growing bones and teeth of kids. Break the shell and feed the inner meat to children above 1 year of age(If the child has no food allergies).

Protein and Zinc rich crab is said to boost Male fertility. This is a traditional Dads-to-be diet.

Nandu Pirattal-3

Crab Masala Recipe – Ingredients

Cleaning Time : 10 mins | Preparation Time : 5 mins
Marination Time : 30 mins | Cooking Time : 25 mins
Serves : 2-3 | Suits: 1+ Year babies and whole family

Crab/Nandu – 1/2 kg
Chilli powder – 1/4 tsp
Turmeric powder – 1/8 tsp
Salt – 1 tsp
Water – 1.5 cups

To Grind:

Coconut – 7 thin pieces or 1/3 cup grated
Pepper/Milagu – 1 tsp
Cumin/Jeeragam – 1 tsp
Saunf/Sombu – 1 tsp
Garlic cloves – 5
Green Chilli – 1
Water – 1/2 cup

To Temper:

Oil – 2 tbsp
Mustard/Kadugu – 1/4 tsp
Curry Leaves – Few


1.Buy medium-sized crab. In shop, they usually take out the waste parts if you ask them to cut in the centre to make 2 pieces each. Rinse the pieces once or twice. Take each piece and remove the pale green & pale yellow portions as shown below. Do not take out the yolk-like yellow portions as they are edible fats.2.At the backside, remove the plastic-like transparent skin as shown below. Again wash the pieces well and soak it in turmeric powder added water for 3 mins. Again rinse once and strain the water.3.Grind together pepper, jeera, saunf, garlic, green chilli and coconut. Add 1/2 cup of water and grind to a paste.4.In a bowl, add ground paste, turmeric powder, salt , chilli powder and 1.5 cups water.5.Keep it marinated for 30 mins. In hot oil, add mustard seeds. Once spluttered,  add few curry leaves.6.Add marinated crab along with masala. Cook covered in medium flame for 15 mins.7.Crab would have been cooked in 20 mins. Then you can open the lid and cook till your desired consistency. I have cooked till oil separates and the gravy becomes semi-dry.

Serve as a main dish or side-dish… Hone your teeth for a crunchy treat !!Nandu Pirattal-1


  • You shall increase chilli powder/pepper/green chilli to spice up.
  • Once it nicely bubbles up, you shall taste and add extra chilli powder or pepper powder if required.
  • You shall switch off before 5 mins if you want some more gravy.
  • Small crabs won’t have much flesh. Big crabs will be hard to bite. Opt for medium fleshy crabs.

Nutritional Benefits

Crab – Protein, Calcium, Iron, Zinc, Magnesium, Potassium, Vitamins B & C
Coconut – Iron, Potassium, Magnesium, Vitamins B&C, Fiber & good fats


Foxtail Millet Sweet Pongal | Thinai Sakkarai Pongal | Thinai Pongal Recipe

Pongal Festival – Thamizhar thirunaal – Uzhavar(Farmer) thirunaal is a tribute to Nature. Do we really love nature ? Before searching the possibilities of life in other planets, let us make it possible in our own planet.

Together, let us contribute to Green revolution. Let us not suffocate our mother Earth by dumping loads of plastic on her. Let her breathe peacefully. Our first step – Just own a big shopper bag(non-plastic) and carry it for shopping. This way, we can support reducing millions of plastic bags usage. Let us inspire others… Happy Pongal 🙂

Thinai(Foxtail Millet) is best suited for sweet recipes. Try traditional pongal recipes using millets to make it more nutritious. Last year I posted Little Millet(Saamai) sweet pongal using milk. Click here for recipe.

Thinai Sweet Pongal Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Serves : 4 | Suits: 12+ Months babies and whole family

To Pressure cook:

Foxtail Millet(Thinai arisi) – 1 cup
Moong dhal(Paasi paruppu) – 2 tbsp
Water – 4 cups

Jaggery Syrup:

Jaggery(Vellam) – 1 3/4 cup tightly packed
Water – 1/2 cup

To Temper:

Ghee – 3 tbsp
Cashews – 15
Raisins – 10


1.Slightly dry fry moong dal(paasi parupu). Wash thinai millet twice and separate the stones(Scroll for Tips).2.Add moong dal to it, rinse it once and soak both in water(4 times) for 10 mins. Add it to cooker and let it start to boil.3.Once it starts to boil, close the lid and pressure cook for 3 whistles. Once pressure releases naturally, open the lid and stir well.4.In a separate pan, add grated jaggery, water and a generous pinch of cardamom powder. Let jaggery dissolve well and the syrup bubble up.5.No need to wait for any consistency. Just filter the syrup and add to cooked millet.6.Mix well and let it boil well. In 5 mins, add 2 tbsp of ghee and mix well. Switch off in just 1 minute.7.In a separate pan, add a tbsp of ghee, fry cashews and raisins in medium flame.8.Add ghee-fried cashews and raisins to pongal and mix well.

Thithikkum Thinai Pongal is ready !! Serve hot/warm…


  • Millets might have tiny sand and stones. Take water immersed millets in a vessel. Hold one end of the vessel rim and slightly lift up. While you shake the vessel to and fro using one hand, gather the millets in the other palm and transfer to another vessel in batches. In this way, the sand settles in the bottom to discard easily. Repeat this process twice or thrice until no sand settles down.
  • I forgot to add ghee fried grated coconut. Do add when adding cashews and raisins.. It elevates the taste and nutrition.
  • You shall top with dates while serving.

Nutritional Benefits

Foxtail Millet(Thinai) – Iron, Copper, Magnesium, Phosphorus, Zinc, Potassium, Calcium, Folates, Proteins, Fiber, Vitamins B & E