Category Archives: Lactation 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


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


Kodo Millet Tomato Fryums | Varagu Thakkali Vadagam | Varagu ilai vadaam Recipe | Millet vadaam using banana leaf

Kodo Millet tomato fryums/Varagu vadagam is a healthy treat for hot summer. These sun-preserved millet vadaams are homemade super-foods.

Hope you still remember the small tube-shaped(hole in the centre), colored and fried papads that we would have had in our childhood. We used to wear it in 10 fingers and call it as Modhira appalam(Ring Papad). The long version of it is called as kudal(Intestine). If you love those papads, then you will love this for sure!

Do check out my earlier post on Little Millet/Saamai ilai vadagam,which is my personal favorite 😉

Kodo Millet Tomato Fryums Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Soaking + Drying Time : 2 hrs + 2 days
Makes : 20 vadaams | Suits: 1+ Years babies and whole family

Kodo Millet/Varagu Arisi – 1/2 cup
Tomato -2
Dry Red chilli – 1
Kodo Millet/Varagu Arisi – 1/2 cup
Salt – 1/4 tsp
Banana Leaves – 2 palm-sized squares

Preparation – How to make Kodo Millet Tomato Fryums – Varagu ilai vadagam seimurai

1.Wash kodo millet/varagu arisi twice and separate the stones(Scroll for Tips). Soak it in water for 2 hours.2.Chop 2 tomatoes and add it to mixie jar along with a dry red chilli.3.Grind it smoothly without adding water. Pour it in a bowl and keep aside. Drain the water and add soaked millet to the same mixie jar.4.Grind it well without adding water. Then add tomato puree and grind to a smooth batter.5.The consistency will be lil thick like idli batter. Add salt and mix well. In a oil-greased banana leaf, pour a small ladle of batter and make small and thick dosa-like circle.6.Pour ample water in idli pot, keep steamer or idli plate, close the lid and switch on the stove. Once steam starts coming out, Place the banana leaf(hold both sides else shape will be altered) and close the lid. Let the flame be high. Start making next dosa in another banana leaf. Once done, open the lid and it would have been cooked.7.Take out the banana leaf and place the leaf with freshly drawn dosa into idli pot. Take cooked dosa/vadaam and place it in a wide plate and start drawing next dosa. Repeat this until the batter is over. Keep the plates in hot sun for 2-3 days.8.Once dried completely, fry vadaam in hot oil and check. It should fry evenly and it should not stick to the teeth while eating. If yes, store the vadaams in air-tight containers and use it whenever required.9.Whenever required, fry vadaams in hot oil. This vadaam turns brown very quickly. So, once oil is hot, keep the stove in medium flame and then start frying. Once vadaam is fried, take it out as soon as possible. Fry one by one.Naturally colored healthy vadaams are ready. Enjoy with variety rice or just eat as snack!


  • 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.
  • Greasing oil in banana leaf before making first one is enough to make 25 vadaams.
  • Check the water in idli pot after 10+ vadaams and pour more if required. If the water is less, steam will be less and vadaams won’t be cooked properly.
  • Vadaams will cook in less than a minute. By the time you peel out the cooked one and make fresh one, the one in the idli pot would have been cooked.
  • Batter should not be watery. While making circles, it should not be transparent to see the banana leaf through the batter. In such case, vadaams will break while drying.
  • Add lil cumin seeds to the batter, if you like the flavor of jeera.
  • Reduce or skip tomatoes, if you don’t like its flavor.
  • You shall skip tomatoes for plain vadaams. In such case, add 1/8 cup water while grinding the batter.
  • Red chilli can be avoided or increased as per your spice level.

Nutritional Benefits

Kodo Millet/Varagu – Protein, Vitamins B, Fibre, Iron, Calcium, Phosphorus & other minerals
Tomato – Vitamins A,B&C, Fiber, Potassium, Magnesium, Calcium, Iron


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


Sesame Ladoo | Ellu Urundai | Til Ladoo | Black Sesame Balls Recipe | Karuppu Ellu Laddu

Happy to post calcium-rich Sesame/Til/Ellu ladoo specially for Women’s day(March 8) as women need more calcium than men. A perfect sweet to celebrate ! Happy women’s day…

When a girl attains puberty, this is given to strengthen her hip bones. For feeding moms, this is given to boost lactation. Even pregnant ladies can have this in moderation to meet their calcium demands. Women during Menopause, should have more calcium-rich food to stay away from Osteoporosis.

Experts advice to include sesame after 6 months for babies, if there is no family history of food/skin allergies. It is better to wait till 1 year of age as any allergic reactions could be dangerous for infants under one.

This traditional Ellu urundai(Sesame balls) are made using palm jaggery(Karupati). For jaggery(vellam) based sesame recipes, refer my earlier posts – Ellu Mittai/Sesame Chikki or Ragi Simili

Sesame/Ellu Ladoo Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins | Waiting Time : 10 mins
Makes : 13 | Suits: 1+ Year babies and whole family

Black Sesame seeds/Ellu – 1/2 cup
Palm jaggery/Karuppatti – 1/2 cup
Fried chana dal/Pottukadalai – 1/4 cup
Water – 1/4 cup
Dry ginger powder/Sukku thool – a generous pinch


1.Dry roast sesame seeds until nicely pops up. Make sure not to burn it. Cool down and then transfer to mixie jar.2.Grind finely and transfer it to a mixing bowl. Add fried chana dal(Pottukadalai) to the same jar and grind to fine powder.3.Mix both ground stuffs well using fingers. In a kadai, take 1/2 cup of grated palm jaggery(Karupati) and add 1/4 cup of water to it.4.Add a generous pinch of dry ginger powder(Sukku thool). Allow it to boil well until the karupati dissolves fully and nicely bubbles up. Switch off when it looks like thick honey.5.Filter it and start adding to the powder mix. Pour incrementally and mix evenly with a spoon.6.Take a pinch and roll into a ball. It will look glossy and won’t take a perfect shape(as seen in middle thumbnail in the below pic). Still, make the balls and put it in a plate. Leave it open for 10-20 mins. Now, take each ladoo and roll again between palms. It could be rolled to perfect ladoos as in the last thumbnail.

Tasty Ellu urundai is ready ! Have a healthy bite !!


  • You shall grind sesame seeds coarsely if you like coarse, chewy ladoos. Traditional ones will be coarse as they use big hand mortar and pestle in place of mixie.
  • The given water measurement always works perfect for me. Anyways, pour the syrup incrementally to the mix and stop, if you feel the mix is getting more watery.
  • If your mix becomes too watery to pinch a ball, add some more fried chana dal(pottukadalai) powder to compensate.
  • I usually wash sesame seeds in bulk and dry in sun or under fan until moisture disappears. Then, dry roast and store in air-tight container. This stored sesame seeds can be used in any sesame recipes, just skipping the roasting part as it is already roasted.

Nutritional Benefits

Sesame seeds(Ellu/Til) – Protein, Folates, Omega 3&6 fatty acids, Vitamins A,B&E, Phosphorous, Potassium, Magnesium, Iron, Calcium, Selenium & other minerals
Fried chana dal/Pottukadalai – Protein , Fibre, Sodium
Palm Jaggery/Karupatti – Calcium, Iron, Zinc, Selenium, Magnesium, Potassium, Phosphorus, anti-oxidants, Vitamins B&C


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


Poondu Paalkova | Garlic Milk Halwa | Food to increase mother’s milk

Garlic Milk Sweet – Poondu Paalkova boosts breast milk secretion for feeding moms. Mother’s milk is the best for babies. Traditionally, garlic is given daily to lactating moms to increase milk supply.

The basic recipe is to boil garlic in milk and drink as such. This garlic sweet is my mom’s recipe. As I was a GDM mom, I had more craving for sweet. So, I stuck to this sweet recipe as it appeased my sweet tooth, post delivery.

Feeding moms should include garlic in daily diet as it increases lactation and also keeps you fit.

Garlic Milk Sweet Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins
Serves : 1 | Suits: Lactating moms

Garlic – 2 Pods containing 17+ cloves
Milk – 1/2 cup
Jaggery – 1 cube or 1/4 cup grated


1.Peel garlic and cut into small pieces.2.Grate or break jaggery and add lil water just till immersing level in a pan. Let it nicely bubble up and slightly thicken like honey. Filter for impurities and keep aside.3.In a pan, add milk and garlic pieces. Cook closed in medium flame for 10 mins. Stir intermittently.4.Boil well until garlic turns softer and milk thickens. Keep stirring now and then to avoid burning the bottom.5.Add jaggery syrup and cook till it thickens to grainy texture.

Enjoy the sweet medicine …


  • Mala Poondu suits best for milk secretion. If unavailable, you shall use normal ones too.

Nutritional Benefits

Garlic – Dietary fiber, Protein, Calcium, Iron, Potassium, Magnesium, Vitamins B&C
Jaggery – Calcium, Iron, Magnesium, Potassium, Phosphorous, Selenium, Folates, Vitamin B
Milk – Protein , Calcium


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


Ginger Lemon Tea Recipe | Inji Elumichai Chaaru | Homemade Ginger Lemon Tonic for cold

Ginger Lemon Tea with honey sweetener is a homemade tonic to relieve from cold, cough and flu symptoms. Ginger tea is traditionally given to feeding moms to improve lactation. Pregnant ladies prefer this to cope up with the symptoms of morning sickness.

It also lowers heartburn and indigestion. It soothes pain and is recommended for ladies during their menstrual cycles. It relaxes the body and boosts the immune system. This tea is best suited for travel. Take a cup before travel to avoid motion sickness and take a cup after travel to get rid of body pain.

It is always a debate if pregnant ladies can eat ginger or not ?! Experts advice that minimal consumption of fresh ginger is safe during pregnancy and indeed relieves from vomiting and nausea. If you are pregnant, use only half of the ginger used in this recipe to make tea. Drink once in morning whenever morning sickness demands. Remember that ginger lowers blood sugar levels. If you are having GDM(Gestational Diabetes) and if you are taking any medicines or injections to control blood sugar, pls avoid ginger. If you have GDM and are just controlling with food limitations, then you shall opt for this tea with your doctor’s advice.

It was snowing on and off till last week here in USA. I desperately wanted to click something in snow background. It was much freezing outside with -16 degrees. Though I could not try more angles in that biting cold weather, I somehow managed to click 😉

Ginger Lemon Tea Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins | Waiting Time : 5 mins
Serves : 1 | Suits: 3+ Years Kids and whole family

Ginger – 1/2 inch
Lemon juice – 1 tbsp
Honey – 1 tsp
Palm Jaggery(Panang kalkandu) – 1 tsp
Water – 1 cup


1.Peel the skin of ginger and cut into small pieces. In a pan, add 1 cup of water and cut ginger pieces.2.Add a teaspoon of palm jaggery and let it boil for 5 mins.3.Switch off the stove and do not disturb it for 5 more mins. After 5 mins, filter to remove ginger pieces and palm jaggery impurities.4.Add just a tbsp of lemon juice. Add a teaspoon of honey and mix well.           Every sip heals your ailments ! Feel Relaxed…


  • Palm jaggery is optional, but do include it if you take this tea for cold. It adds additional sweetness too which is required for this tea.
  • If you are taking this drink for dry cough or morning sickness , do add few leaves of Mint/Pudhina when boiling ginger.
  • Increase honey if you want it to be more sweeter.
  • Do not add more lemon juice as it might be bitter.

Nutritional Benefits

Lemon – Calcium, Iron, Potassium, Magnesium, Dietary fiber & Vitamin C
Ginger – Potassium, Magnesium, Vitamin C and anti-oxidants
Honey – Protein, Vitamins B&C, Folates, Iron, Zinc, Selenium and other minerals