Follow Paajaka Recipes on Facebook

Aug 30, 2007

Cherry Tomato Pulao

My friend Sharmi of Neivedyam is hosting the Jhiva for Ingredients event and she has chosed the staple food of the south, RICE. Last weekend, my dear friend Sowmya gave me a bag full of fresh ripe cherry tomatoes that she grew in her garden. The first thing that came to my mind was to try 'Mahanandhi' Indira's Cherry Tomato:Basmati Pulao, which I've been wanting to try for a long time.

Big thanks goes to Sharmi for hosting the event, Indira for her wonderful recipe and to my friend for the tasty juicy Tomatoes. The main recipe is from Mahanandhi, but I substituted Sprouted Kala Channa in the place of frozen fresh chickpeas. Here is how I prepared.


Basmathi Rice - 1 Cup

15 to 20 cherry tomatoes - cut into half

1 Big Onion - chopped

3 green chillies - cut lengthwise

1/2 cup Sprouted Kala Channa


Bay leaf - 3

Oil for seasoning
1/2 pinch Food Color : Orange red color (Optional)

For Masala, grind coarsely the following:

2 pods Cardamom

2 cloves

1/2 inch Cinnamon

1/2 teaspoon black peppercorns


Heat oil in a large saucepan. I used Prestige Kadai Pressure cooker. Fry the Onions until soft. Add the green chillies, masala powder, bay leaf and Sprouted Kala Channa. Fry for a couple of minutes.

Add the cut Cherry Tomatoes and fry until the Tomatoes are tender. Now, add the Basmathi Rice, pour exactly 2 1/2 cups water and brind it to a boil.

Add Salt and the Food Color (optional) and give a stir.

Since I used Kadai Pressure cooker, I turned off the heat after 3 whistles (Please remember to take the cooker away from heat if cooking in electirc cooking range). If you are using a large saucepan, like Indira says, reduce the heat to medium and cook covered for atleast 10 to 15 minutes, until the moisture is absorbed. Do not stir as the basmathi rice will break. Just before serving, sprinkle finely chopped fresh cilantro. This tasted yummy and the best part is, its so easy to prepare.

Very delicious and yet simple. Thanks Indira. This is my kadai pressure cooker that I got from India this time. I recommend this very handy and a convenient Cooker for busy moms.

Aug 24, 2007

Hayagreeva muddy

Hayagreeva is an authentic sweet from Karnataka. This is done on special occasions and can be done very easily. The sweet is made with Channa Dal, Jaggery and Ghee. I am contributing this delicacy for my Dear Friend Asha's (Foodies Hope) Round up for RCI Karnataka . Thanks Asha for hosting this event.

"Hayagreeva" is a brand name dish of the Madhwas. No major Madhwa social event is complete without the "Hayagreeva" dish. It is called "Hayagreeva maddi" by Madhwa chefs. (Madhwas are followers of the Dvaita Philosophy founded by Sri Madhwacharya). This sweet was prepared by Sri Vadhiraja Theertharu as prasad to Lord Sri Hayavadana and this is the speciality of the sweet. Here is the recipe.


Channa Dal - 1 Cup

Jaggery / Brown Sugar - 2 Cups

Ghee - 3 tablespoons

Powdered Cardamom - 1/2 teaspoon

Nutmeg Powder - 1/4 teaspoon

Desiccated Coconut/ Grated Kobri - 2 tablespoons - Roasted in Ghee

Cashews or Almond slices - roasted in ghee.


Dry Roast Channa Dal for a couple minutes in medium heat. Pressure cook the dal. (The cook time for channa dal is more than toor dal). After the dal is cooked, drain the water and keep the dal aside. The water can be used for preparing Rasam/Saaru.

Heat jaggery/brown sugar in a heavy kadai adding a quarter cup of water.

When the Jaggery melts completely, add the channa dal. Turn heat to medium.

Keep stirring until the moisture is almost absorbed completely.

While it's cooking, mash the dal with a masher.

Reduce the heat and add the other ingredients viz. roasted coconut, cardamom powder, nutmeg, ghee, and nuts.

Mix well and Serve warm or at room temperature.

Aug 17, 2007

I am back

Hello Friends, I am back. I had a lovely time in India. Very relaxing though it was a little hectic now and then. I am slowly getting back to the routine here. I have learnt a lot of new, interesting and easy recipes from my mom. Will be posting one by one from next week onwards.

I visited Chennai's new mall 'Citi Center', watched 'Shivaji' in one of the premium theaters - Sathyam, visited Bangalore, hanged out in Forum Mall in Koramangala and all the more had Good Food in India. My daughter loved this trip as she had many people to attend to her and pamper her.

See you all next week with new recipes. Till then, will check out all the wonderful recipes that were posted during my absence.