Beetroot - Manathakkali Vathakuzhambu (Beetroot - Sun-dried Black Nightshade Berries gravy)

Category:  Kuzhambu Varieties
Preparation Time: 15 mins  
Cooking Time: 20 -30 mins 
Servings: 4 servings

Vathakulambu, a name that evokes nostalgia for many of us, especially when we’re away from home, where we crave these home-style kulambu varieties.

Beetroot Manathakkali Vathakuzhambu

Vathal refers to sun-dried vegetables or berries. Kuzhambu, a tamarind-based gravy, is typically served with rice in Tamil Nadu, South India. Manathakkali, the black nightshade plant, produces berries which were then sun dried and used in this kuzhambu.  It might look daunting to make these kuzhambu varieties but trust me this is one of the easy preparation and you can store this even for few days in refrigerator. 

Usually, I make vathakuzhambu with dried vathals alone. However, since I had extra chopped beetroot, I decided to add it to the kuzhambu. Initially, I was a bit skeptical about how it would turn out, but it turned out surprisingly delicious. The combination of spiciness, tanginess, and a slight bitterness from the vathals, along with the sweetness of the beetroot, created a perfect harmony. This dish would pair excellently with rice and a kootu, which is a vegetable, coconut-dal-based curry. I served this with boiled matta rice and keerai kootu. Papad or appalam would complement this delightful combination perfectly.

Ingredients

• Beetroot – 1 small to medium, peeled and chopped
• Small pearl onions – around 10, peeled
• Garlic – around 10 cloves, peeled
• Manathakkali Vathal - 2-3 Tbsp / as needed
• Tamarind – lemon-sized
• Vatha Kuzhambu powder / Sambar powder - 2-3 Tbsp / as needed
• Turmeric powder - 1/2 tsp
• Salt – as needed
• Jaggery – a small piece, optional
• Water – as needed

For Tempering

• Sesame oil – 2–3 tbsp
• Mustard seeds - 1 Tbsp
• Fenugreek seeds - 1/2 tsp
• Dry red chillies - 2
• Asafoetida - a pinch
• Curry leaves - a few

Nei Appam (Ghee Appam)

Category: Indian Sweets / Festival Recipes
Preparation Time: 15 mins + 3 hours soaking + 1–2 hours resting time
Cooking Time: 15–20 mins
Servings: 4 servings

Festivals are always a great excuse to make some of our traditional homemade sweets, and Krishna Jayanthi is one of my favorite occasions to prepare simple, delicious treats at home.

Nei Appam

This Nei Appam is one such easy festival recipe made with raw rice, jaggery, coconut and ripe banana. There is no refined sugar here, and the natural sweetness from the jaggery and banana makes these paniyarams absolutely delicious.

The batter is made by soaking raw rice and grinding it along with jaggery, coconut, banana and cardamom. I usually prefer using pure jaggery powder, which makes the process even easier. If your jaggery has impurities, simply melt it with a little water and strain it before adding it to the batter.

I like to let the batter rest for an hour or two before making the paniyarams. A small pinch of baking soda is added just before cooking, which helps make them soft inside.

These are cooked in a paniyaram pan with ghee, so they develop a beautiful golden-brown crust on the outside while staying soft and flavorful inside. They are best enjoyed warm!

Ingredients:

• Raw rice - 1 cup
• Jaggery powder - 3/4 cup (I used pure jaggery powder)
• Fresh coconut - 1/2 cup
• Well-ripe banana - 1 no
• Cardamom - 1 no
• Baking soda - a pinch
• Salt - a pinch
• Ghee - as needed

Banana Blueberry Muffins – Whole Wheat Muffins with Blueberries

Category: Baking / Kids Snacks / Breakfast
Preparation Time: 10–15 mins
Cooking Time: 20–25 mins
Servings: Yields around 12-15 muffins

Today I’m sharing a simple and delicious Banana Blueberry Muffin recipe made with very ripe bananas and frozen wild blueberries.

I usually like to use very ripe bananas in baking since they naturally add sweetness and moisture. For these muffins, I wanted to keep the added sugar to a minimum, especially since we are also adding blueberries. I use just 2–3 tablespoons of sugar, depending on how sweet the bananas and blueberries are.

I usually make these with 3 eggs, which gives the muffins a soft and moist texture. But you can also use 2 eggs and the muffins turn out well.

Banana Blueberry Muffins

These muffins are perfect for kids’ lunch or snack boxes and are also easy to whip up on a busy morning. When I pack muffins for lunch or snacks, I usually make them in a smaller size so they are easy to pack, quick to grab, and convenient for kids to eat. They can also be made ahead and packed for the next day’s breakfast or snack.

I used white whole wheat flour here, which is the flour I generally prefer for my baking. The combination of ripe banana, coconut oil and blueberries makes these muffins soft, flavorful and delicious!

Ingredients:

• Well ripe bananas - 4 nos, mashed
• Eggs - 2–3 nos
• Coconut oil - 6 Tbsp, melted
• Coconut sugar / Cane sugar - 2–3 Tbsp
• Vanilla extract - 1 tsp
• White whole wheat flour - 1½ cups
• Baking powder - 2 tsp
• Baking soda - 2 tsp
• Salt - a pinch
• Frozen wild blueberries - 1 cup (adjust as needed)

Method:

Mini Appams served with Instant coconut milk (Mini fermented rice pancakes with instant coconut milk)

Category: Breakfast / Tiffin /Kids Recipes
Cooking Time: ~2 mins 

Appam, a South Indian pancake, is a must-try! Made from fermented rice batter and coconut milk, it has a unique flavor. It’s bowl-shaped with a crispy edge and a soft, thick center. Traditionally cooked in an appachatti, a deep pan like a wok, it’s usually eaten for breakfast or dinner, often with a side of vegetable stew or sweetened coconut milk. The secret to appam lies in its fermented batter, and some recipes even include yeast!  

When you visit a South Indian restaurant, especially those that serve a buffet, you’ll likely find a live Appam counter. These are delicious, hot flatbreads served with sweet coconut milk. The line is always long, but it’s worth it for the taste. Everyone loves these appams, and they’re especially popular with kids. Everyone absolutely adores these appams, and they’re particularly beloved by kids.

Initially, I experimented with making appams using Idli/dosa batter, but I soon realized that it was best to make appam batter separately. Fermentation is the secret ingredient that makes appams soft, fluffy, and porous. If you’re not able to ferment the batter, especially during cold winters, you can try adding a pinch of cooking or baking soda. But that’s totally optional.

I have also tried using millets - Barnyard millet (Kuthiraivaali) and it came out very well. The ingredients for millet batter also given below.

I tried making mini appams in our cast iron paniyaram pan. At first, I thought I’d only make a few servings, thinking it might be a bit time-consuming. But guess what? These days, I’d rather make mini appams than the regular ones. They’re so tempting, not just for the kids, but for everyone! Plus, they’re easy to eat. Just pour some coconut milk over each one and enjoy!  

Appam with sweetened coconut milk is a heavenly combination, and I also love them with a spicy veg stew or kurma. Since we’re only getting frozen coconut here, making coconut milk the traditional way takes some time to thaw and extract the milk. So, I’ve decided to use the organic Thai coconut milk cans we get from Costco. This way, it’ll be super easy, quick, and the taste won’t be compromised at all! 

Ingredients: 
For Appam:

• Idli rice - 1 & 1/2 cups
• Raw rice - 1 & 1/2 rice (I used Sona masoori rice)
• Whole white Urad dal - 1/4 cup
• Methi / Fenugreek seeds - 1 Tbsp
• Poha / Thick aval - 1/4 cup
• Coconut milk - as needed 
• Salt - as needed
• Optional - Cooking / Baking soda - a pinch for small portion of batter 
• Oil - to drizzle as needed

Oats- Banana blender waffles (Gluten, Sugar & Dairy free)

Category: Kids Breakfast

Preparation Time: 5 mins 

Cooking Time: 10 - 15 mins

Servings: 3

Hey there! I’ve got another healthy waffle recipe for you. 

These days, I’m a big fan of blender waffles and pancakes. You just throw everything in the blender, blend it up, and voila! Waffles or pancakes are ready. It’s so easy, right?

Well, I was on the hunt for some easy but healthy protein-rich breakfast recipes, and I stumbled upon this one. I’ve tried it a bunch of times now, and I’ve tweaked it a bit to suit our taste preferences. It’s become one of our favorites!  

And guess what? We don’t add any dairy here - no milk, yogurt, or even dairy-free milk. And the best part? No added sugar or sweetener either and also using gluten free oats. These banana oat waffles are packed with nutrients and can even be packed for kids’ lunches or snack boxes. They’ll keep you full until your next meal!

I’m always on the hunt for yummy, quick, and healthy breakfast ideas to kickstart our days. It’s like a culinary adventure! 

Banana Ragi-Wheat Pancakes - Easy Blender Pancakes

Category: Kids Breakfast

Preparation Time: 5 mins

Cooking Time: 10 mins

Servings: 2-3

Hey, guess what? I’ve got another pancake recipe for you! I know, I know, pancakes are everywhere, but hear me out. They’re just so darn delicious, and everyone loves them, from little kids to grown-ups. 

Banana Ragi-Wheat Pancakes

Now, I know some of you might be thinking, “Why so many pancake recipes?” Well, let me tell you, I’ve never tried a boxed pancake mix. I mean, who needs that when you can make them from scratch? And let me tell you, it’s not as hard as it sounds. You can find all sorts of pancake mixes in grocery stores, but I’ve never been brave enough to try one. 

Since I started making pancakes, I’ve only made them from scratch, and I’ve had a blast experimenting with different flours and fruits. I usually stick to whole grain flours in my pancakes, waffles, and even all my baking recipes. And guess what? All the recipes on my blog use whole grain flour. I try to steer clear of bleached white flour as much as I can, but let’s be real, life’s too short for boring pancakes, am I right?

Pancakes are not just for breakfast! They’re also a fantastic idea for packing in lunch boxes for toddlers, preschoolers, and even elementary school kids. We can make them fun and tasty by adding different flavors and mix-ins to suit their tastes. I’ve used ragi flour, which is reddish in color and made from finger millet, whole wheat flour, and a small amount of almond flour to provide an additional protein boost.

Blender pancakes are a total lifesaver! They’re super easy to make and won’t leave a mess in the sink. Perfect for quick and easy breakfasts on hectic mornings.

Ingredients:

1. Ragi / Finger millet flour - 1/2 cup
2. Whole wheat flour - 1/4 cup + 2 Tbsp (I used white whole wheat flour)
3. Almond flour (Blanched fine flour) - 2 Tbsp
4. Egg - 1 no
5. Well Ripe Banana - 1 no

Raw Banana / Plantain Fry (Vazhakkai Varuval)

Category: Lunch / Poriyal

Preparation Time: 10 mins
Cooking Time: 15-20 mins
Servings: 2

Hey everyone, how many of you love Raw banana also known as Vazhakkai or plantain?

Vazhakkai / Raw Banana Fry

These versatile veggies are packed with complex carbohydrates, vitamins, and minerals, and they’re super easy to digest. They’ve been a favorite of mine since I was a kid. I still remember the simple vazhakkai poriyal with pearl onions and fresh coconut I used to enjoy during my school days.

Back then, we didn’t have the fancy health benefits of veggies explained to us before we ate them. In our hometown, our houses were surrounded by banana trees and coconut trees. And guess what? In most of our dishes, we used fresh coconut, and once a week, we’d have Raw banana, banana flower, and banana stem on our menu. Also, since we’ll be growing small pearl onions in our farm, we used the pearl onions which is also called as "sambar vengayam" in our everyday cooking. The big onions which we’re used to now make a rare appearance in our home then.

After moving to the US, these things have become a bit of a challenge for me when it comes to cooking. We can buy raw banana and plantains here, but banana flowers and banana stems are a bit harder to find. And here, we’re used to using frozen coconut most of the time because it’s so convenient. 

But these won’t stop me from experimenting with my favorite veggie in new ways! Let’s see how to make this vazhakkai varuval with fresh ground masala. These go well with any South Indian meal - Rasam rice, Sambar rice, Morkuzhambu, or curd rice. If you’re like me, you can just enjoy it on its own!

Ingredients:

• Vazhakkai / Plaintain / Raw banana - 2 medium sized
• Onion, thinly sliced- 1 
• Oil - 1 Tbsp
• Mustard seeds - 1/2 tsp
• Salt-  to taste
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Coconut oil - 1 tsp

Foxtail millet-Wheat Coin Pancakes

Category: Kids Breakfast

Preparation Time: 5 mins
Cooking Time: 10 mins
Servings: 2

Foxtail millet coin pancakes

Foxtail millet is a powerhouse of nutrients! It’s packed with protein, fiber, vitamins, and minerals like iron, calcium, magnesium, and B vitamins. These nutrients are essential for a child’s growth and development. Plus, it’s easy for young children to digest, making it a great choice for their meals.

And guess what? It’s especially rich in iron, which helps prevent anemia in kids. Plus, the calcium in foxtail millet helps build strong bones and teeth. So, if you’re looking for a healthy and nutritious option for your child’s diet, foxtail millet is the way to go!

Foxtail Millet

Ingredients:

Dry Ingredients:

• Foxtail millet flour - 1/4 cup
• Whole wheat flour - 1/4 cup (I used white whole wheat flour /whole wheat pastry flour)
• Cane sugar - 1-2 tsp
• Baking soda - 1/8 tsp
• Salt- a pinch

Wet Ingredients:

• Milk -1/2 cup
• Butter, melted - 1.5 tsp
• Water - as needed (depends on the consistency)
• Vanilla Extract - 1/4 tsp

Yummy Coin pancakes with blueberries :)

Method:

• Sieve the dry ingredients into a bowl.
• Add the wet ingredients one by one.
• Gently mix everything together until you have a smooth batter.
• If the batter is too thick, add a little water.
• Heat a dosa tawa (griddle) over medium heat.
• Pour the batter onto the pan in the shape of a coin.

• Flip the pancakes over when the top starts to bubble.

• Cook the other side until it’s also golden brown.

• Remove the pancakes from the pan and repeat the process with the remaining batter.

• Serve the pancakes warm with butter and your favorite toppings, like honey or maple syrup.

Enjoy the coin pancakes with fresh fruits!