BM #99 Day 15 - 

This is a good stomach cleansing rice dish. Our elders have always turned to Omam/Vaamu/Ajwain for any digestive disorders in our growing up years. So I am actually not surprised to see it being added in a rice dish.

When I first saw this recipe on a TV show, I felt it was just a glorified version of the humble lemon rice. But since I had no other brain wave to go with the letter O, I decided it give this one a chance. 

Oh Boy! I was so wrong in my assumption. With the addition of Ajwain, the rice just got a huge lift in flavor so much so that my lemon rice loving husband said that I should henceforth always add ajwain to the lemon rice !

This rice is a flavorful addition to the dining table or lunch boxes.


Recipe Source TV show
Ingredients - 

Rice, 1 1/2 cups (Any short grained rice will do)
Salt, Turmeric as needed
Garlic, grated 1 tsp
Ajwain / Vaamu / Omam 1 tsp or more
Lime/Lemon Juice 2 tsp
Green Chilies sliced 2-3 (Optional)
Seasoning (Ghee/Oil 2 Tbsp, Peanuts handful, Mustard seeds 1 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Asafotida a pinch, Red Chilies 2-3 broken, Curry leaves few)

Method Of Preparation -


Cook the rice and spread in a wide platter to let it cool down a little. 

Meanwhile in a heated pan, add ghee/oil and add the seasoning ingredients. 

After the dals are brown and the mustard seeds have crackled, add the turmeric, ajwain and garlic. Mix well.

Add salt and the cooked rice.

Mix well and remove from heat. Squeeze the lime juice and mix well. Set aside for a few minutes for the flavors to blend in.

Serve it with Raitha and/or buttermilk.



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Preparation Time 25 minutes
Serves 3-4

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BM #99 Day 14 - 

Here is a super easy and flavorful rice with the goodness of sesame seeds. The sesame seed powder can be made ahead and this rice works very well with leftover rice and makes a great lunch box dish too.

Ingredients - 
Sona Masuri Rice  1 1/2 cups (Any short grained rice is good)
Salt and Turmeric as needed
Seasoning (Coconut Oil/Ghee 2 Tbsp, Peanuts handful, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp, Asafotida 2 pinches, Curry Leaves few, Red Chilies 2 , Green Chilies 2, Sesame seeds 1 1/2 tsp )
Roast and Grind - 
Sesame seeds 1 Tbsp
Peanuts 1 Tbsp (or as preferred)
Chana Dal 1 tsp
Urad Dal 1 tsp
Coriander Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Red chilies 1-2 (as needed)



Method Of Preparation -


Cook the Rice so that each grain is separate and not mushy. Spread the cooked rice on a wide platter and allow to cool.

Roast all the ingredients one by one in a heated pan. Set aside and allow them to cool.

Grind them to a fine powder upon cooling. Set aside.

In a heated pan, add oil/ghee and the rest of the seasoning in the order listed under 'Seasoning'.

Add the sesame seeds after the peanuts and dals are golden brown so the sesame seeds don't get burnt.

Sprinkle salt and turmeric and mix well.

Add the cooled rice and mix well.

Sprinkle the sesame powder from step 3.

Mix well, cover and remove from heat. Let the flavors blend for a few minutes.

Serve warm as part of a meal or Naivedyam or lunch box




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Preparation Time 30 minutes
Serves 3-4

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BM #99 Day 13 - 

We have a protein rich pulao for today which is simple and quick to fix. The moth beans or matki beans need to be soaked for a few hours and that is the only thing which might need some planning.

The simple flavors win hearts and is a perfect one for lunch boxes as well.

Ingredients - 

Moth Beans/ Matki Beans 1/2 cup washed and soaked Overnight
Basmati Rice 1 1/2 cups
Onions, finely chopped 1/2 cup
Ginger-Green Chili Paste 2 tsp
Dhania Jeera Powder, Garam Masala, Turmeric, Salt as needed
Mixed Vegetables chopped 1 cup (I used Carrots, Peas, Red Bell Pepper and Green Bell pepper)
Seasoning (Ghee 1 Tbsp, Cumin Seeds 1/2 tsp, Cloves 3-4, Cinnamon 1 inch, Asafotida 2 pinches)
Coriander leaves for garnish


Method Of Preparation -


Wash and soak Basmati Rice for 30 minutes.

Cook the rice so that it is fluffy. Spread the rice in a wide platter to cool.

In a heated pan, add ghee, cumin seeds, cloves, cinnamon and asafotida.

Saute onions until golden brown. Add in the ginger-green chili paste. Sprinkle the dhania jeera powder, garam masala, turmeric and salt.

Mix well and sprinkle water so that the spices don't burn.

Add in the washed, soaked and drained moth beans.

Saute and sprinkle a few spoons of water, cover and let the beans cook.

After about 10-12 minutes, remove the cover, check to see if the beans are cooked well but not mushy and also the water is all absorbed.

Lower the heat and add the cooled Basmati rice.

Gently mix the rice into the moth beans mixture.

Cover and remove from heat. Let it sit for a few minutes so that the flavor blends in.

Serve in a plate and garnish with coriander leaves. It can be enjoyed with yogurt or any spicy gravy curry.



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Preparation Time 30 minutes
Serves 4-5

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BM #99 Day 12 - 

Today we have another millet based tangy preparation. This is also a breeze to prepare if the tamarind sauce is prepared in advance.

I prepared this as part of a weekend meal and I shall present the whole platter in another post when the time is right :).

Ingredients -

Little Millet / Saamalu / Saamai / Vrat ke chawal 1 cup
Salt and Turmeric as needed
Pulihora Gojju / Tamarind Rice Sauce 1-2 Tbsp as needed
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

Method Of Preparation -


Soak the Little Millet for 3-4 hours (Optional) and pressure cook with 1 1/2 cups of water for about 4 minutes or until cooked through and fluffy.

Spread the cooked little millet in a wide platter to cool.

Prepare the seasoning in a heated pan by adding all the seasoning ingredients in the hot oil.

Sprinkle salt and turmeric as needed and remove from heat.

Mix in the tamarind rice sauce into the cooled little millet.

Add the prepared seasoning and mix well.

Cover and set aside for a few minutes so that the flavors can blend in.

Serve warm as is.


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Preparation Time 30 minutes
Serves 2-3

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BM #99 Day 11 - 

This easy, simple and nutritious rice is a quick fix meal or lunch box recipe.

It is very convenient to make this one to finish off any leftover rice. I would typically make this rice during navratri when there would be lot of soaked kala chana at home.

Ingredients - 

Cooked rice 3 cups (I used leftover sona masoori rice)
Kala Chana / Nalla Senagalu soaked and boiled 1 cup
Tomatoes, finely chopped 1/2 cup
Onion, finely chopped 1/2 cup
Turmeric 1/4 tsp
Green chillies 2-3 nos
Vangibath Powder 2 tsp (see recipe here)
Salt to taste
Seasoning (Oil 2 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1 tsp, Jeera 1/2 tsp,Cloves 2 nos, Cinnamon 1 inch, Curry Leaves)
Lemon/Lime juice 1-2 tsp (Optional)
Coriander leaves for garnish


Method Of Preparation -


In a skillet on a medium-high flame, heat some oil and add cloves, cinnamon and the seasoning. 

After the mustard seeds start crackling, add chopped onion and saute them until golden brown.

Add chopped tomato and let it cook for about 4-5 min.

Add the boiled kala chana, chopped green chillies and vangibath powder and mix well.

Add salt and let it cook for a couple of minutes.

Remove from heat and add this mixture to a bowl with the cooked rice and mix well.

Garnish with coriander leaves.


Serve hot with raita or otherwise.


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Preparation Time 20 minutes
Serves 3-4

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BM #99 Day 10 -

Today we have J for Jonna or Jowar. I had requested my local grocer to procure Jowar rava a while back. On a recent grocery trip, I found there was cracked jowar on the store shelves. I picked them up and tried different recipes of which this pulihora was well liked at home.

If the Pulihora sauce or gojju as we call it, is ready, then this dish is a breeze to prepare.

Ingredients - 

*Jonna Rava / Cracked Jowar 1 cup
Salt and Turmeric as needed
Pulihora Gojju / Tamarind Rice Sauce 1-2 Tbsp as needed
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

*The cooking time will vary depending on how fine the grain is. I could lay my hands only on cracked jowar which was on the thicker side.


Method Of Preparation -


Soak the Jowar Rava overnight and pressure cook with 2 cups of water for about 20 minutes or until cooked through and fluffy.

Spread the cooked jowar rava in a wide platter to cool.

Prepare the seasoning in a heated pan by adding all the seasoning ingredients in the hot oil.

Sprinkle salt and turmeric as needed and remove from heat.

Mix in the tamarind rice sauce into the cooled jowar rava.

Add the prepared seasoning and mix well.

Cover and set aside for a few minutes so that the flavors can blend in.

Serve warm as is.



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Preparation Time 30 minutes
Serves 2-3

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BM #99 Day 9 - 

I for Inji Saadam. Inji in Tamil is ginger. This is one of the traditional rice dishes which is highly medicinal and recommended that every person consume a small portion of this rice once a week. This rice is supposed to be followed by a glass of thin buttermilk. This is to flush out all the toxins in the body.

Also the anti-inflammatory properties of ginger are well known. So it makes a lot of sense to include ginger in our diet.



Ingredients - 

Sona Masoori Rice 1 1/2 cups
Salt, Turmeric as needed
*Ginger, grated 1 Tbsp 
Mint leaves finely chopped 1 Tbsp
Seasoning (Oil 2-3 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Cashews few, Curry Leaves few)

*The adults found it not too spicy but it was perfect for the kids. So if this is served to adults, grated ginger can be used as a garnish or can be mixed into the rice.



Method Of Preparation -


Cook the rice so each grain is separate. Set aside.

In a heated pan, add oil and the rest of the seasoning.

After the mustard seeds crackle and all the dals are golden brown, add the grated ginger, salt, chopped mint leaves and turmeric.

Saute for a minute on low heat. Add in the cooked rice and mix well.

Adjust the flavors as needed.

Garnish with coriander leaves and serve warm.



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Preparation Time 25 minutes
Serves 3-4

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BM #99 Day 8 - 

For today's letter, H, we have Hara Bhara Pulao. I tried using all the green vegetables I have in my refrigerator. Feel free to use any other greens of your choice. But the spices and the green paste makes it extra special.

We loved the spice blend and the flavor it imparted to the rice.

Ingredients - 
Basmati Rice 1 1/2 cups
Peas, Green Beans, Edamame 2 cups
Salt as needed
Seasoning (Ghee / Oil 2 Tbsp, Cumin Seeds 1 tsp, Cashews few)
Ginger and Garlic paste
Lime/Lemon Juice as needed
Green Paste - 
Coriander leaves 3/4 cup
Mint leaves few (Optional)
Green chilies 1-2
Spice Blend - 
Cloves 5
Cinnamon 1 inch piece
Peppercorns 6-7
Japatri 1 cm piece
Badi Elaichi Seeds pinch (taken from 1 badi elaichi)
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp


Method Of Preparation -


Prep work -
1. Wash and soak the Basmati rice for 20-30 minutes.
2. Make a paste of coriander leaves, mint leaves and green chilies.
3. Coarsely blend the spices listed under 'Spice Blend'.

Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

Once it indicates that the pot is hot, add ghee, cashews and cumin seeds.

After the cashews are golden brown, add ginger garlic paste and saute for a few seconds.

Add the spice blend from step 3. Saute for a few seconds. Add in the vegetables, green paste from step 2. Saute for a couple minutes.

Drain the soaked Basmati rice and add it to the simmering masala. Add about 2 cups of water and salt as needed.

Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.

Quick Release the pressure after 10 minutes, fluff with a fork and serve warm with raitha of your choice.



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Preparation Time 20 minutes + Cooking Time 20 minutes
Serves 3-4

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BM#99 Day 7 -

The beginning of a new week and here is G for Ghee rice. A simple, flavorful rice which wins hearts.

During our growing up years, mom used to feed us 'neyyanam' meaning Ghee rice and it used to be a simple rice, ghee and salt. Now I see that there is a whole variety of ghee rice recipes to woo the kids, so to say.

There is a saying 'Ghritena vardhate Buddhihi', meaning consumption of Ghee improves the brain. Elders at home say ghee should be given to kids under 8 for their better brain development.

Anyway today's recipe is just as easy and flavorful.


Ingredients - 

Basmati Rice 2 cups, soaked for 30 minutes and drained
Ghee / Clarified Butter 3 Tbsp
Cumin Seeds 1 tsp
Cinnamon 2 inch piece 
Cloves  6-8
Cardamoms 4-5
Star Anise 1
Ginger-Garlic Paste 2 tsp
Onions, sliced 1 cup
Mint leaves, finely chopped 1 Tbsp
salt to taste
For The Garnish
Fried Onions as needed
Fried cashews as needed 
Fried Raisins as needed

Method Of Preparation -


Place the inner pot of the Instant pot in place and switch on the power. Set it to Saute mode.

When the display changes to Hot, add the ghee, cumin seeds, cinnamon, cardamom, cloves, star anise, ginger and garlic and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 2 minutes or until they turn translucent.

Add the rice, 3½ cups of water, chopped mint leaves and salt, mix well.

Change the mode to 'Manual' or 'Pressure Cook' , set the valve to sealing position. Set the time to 4 minutes.

Quick Release the pressure after 10 minutes.

Separate each grain of rice lightly with a fork.

Serve warm garnished with fried onions fried raisins and fried cashews.


I served it with Mirchi Ka Salan.



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Preparation Time 40 minutes
Serves 5-6

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BM #99 Day 6 - 

Check this simple and flavorful khichdi with Foxtail Millet.
This is my go-to recipe for any meal. Foxtail millet is the only variety that is available year round in our area and so I tend to use these millets a lot. 

At the end of the first week, here is the recap of the posts so far..
Ingredients - 

Foxtail Millet 1/2 cup
Moong Dal 1/2 cup
Assorted Vegetables (Peas, Green Beans, Carrots, Spinach, Zucchini) 2 cups
Salt, Pepper, Ginger, Green Chili Paste, Turmeric as needed
Lime/Lemon Juice as needed
Seasoning (Oil 1 tsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cashews few, Cumin Seeds 1/2 tsp, Asafotida a pinch, Curry leaves few)


Method Of Preparation -


Pressure Cooker Method - 
Wash the foxtail millet and soak for a few hours. I typically soak for 4-5 hours.

When ready to make khichdi, wash moong dal and set aside.

In a pressure cooker, prepare the seasoning. After the mustard seeds pop, add the dals, cashew, curry leaves and asafotida. 

After the dals are brown, add all the vegetables, pepper, ginger, green chili paste, turmeric and the soaked foxtail millet and moong dal.

Sprinkle salt and add about 4 cups of water.

Cook for about 10 minutes or for 2-3 hisses.

Allow the pressure to be released and remove. Squeeze in lemon juice and serve hot with ghee and papad.

Instant Pot Method - 
Wash the foxtail  millet and soak for a few hours. 

When ready to make khichdi, wash moong dal and set aside.

Power on the Instant Pot in the 'Saute' mode. Once the display says 'Hot', add oil and the rest of the seasoning.

After the mustard seeds pop, add the rest of the seasoning ingredients. After the dals are brown, add all the vegetables, pepper, ginger, green chili paste, turmeric and the soaked foxtail millet and moong dal.

Sprinkle salt and add about 4 cups of water.

Cover with the lid, set it to 'Porridge' mode. Make sure it is set to the 'sealing' mode. [Set it or 10 minutes].


Let it naturally release the pressure. Squeeze lime juice before serving.


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Preparation Time 30 minutes
Serves 2

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