Breakfast · Jain · Rajasthani

Sunshine In My Bowl

Weather here in Mysore is playing hide n seek with us……Should it be winter now or has  summer already started? It is like that here, some days are so hot that only eating spoonfuls of  ice cream will keep you cool and someday’s like today there is a chill in the morning air. In winters i love eating hot foods. If you have seen my earlier post of Chawal ki ghaat, this recipe is similar to that but instead of rice i have used coarsely grounded makki or maize and the cooking method also varies.

It is a bowl of comfort and sunshine and you will love having it on a cold chilly day. A apt breakfast for us at home with a dollop of ghee and a dash of pickle will also be a great addition to it. It is a very simple preparation with very less ingredients.

Makki Ki Ghaat


Coarsely Grounded Makki/Maize 1 cup

Thin Buttermilk 3 cups (1/2 cup extra if required)

Salt to taste



In a thick bottomed kadai heat buttermilk and salt.

Wash the makki in water to remove the impurities and add to the buttermilk mixture.

Keep Stirring continiously for the next 3-4 mins.

Once when the whole mixture comes to a boil , slow the flame and cook for the next 15-20 mins.

Keep stirring every 2-3 mins as the mixture tends to settle at the bottom and starts sticking to the bottom.

After 20 mins the mixture will be cooked completely.

Add more buttermilk if you feel that the mixture is too thick.

Serve this bowlful with a good dollop of ghee and have it piping hot.

Pinks Notes

I do get the coarsely grounded Makki reading available here but if you dont get it , you can get maize and get it grounded in a mill.

The texture is more like a rawa but the kernels are bit bigger than a rawa.

Chalo Bi Cya till next post!!!

Breakfast · Jain

Khatta Dhokla

I love variation in my breakfast menu and these dhoklas are a great addition to the menu. For me Dhoklas , khaman are all the same but with different ingredients added. These are completely different from the rawa khaman i have posted earlier. Preparing these are a bit time consuming as you have to soak,grind and ferment the batter.

Khatta Dhokla


Rice 11/2 cup

Urad Dal 1/2 cup

Chana Dal 1/4 cup

Curds 1/4 cup

Oil 1 tbsp

salt to taste

Eno Fruit salt 1 tsp

R.chilli powder 1 tsp

For Tempering

Oil 11/2 tbsp

Rai 1 tsp

Til 1 tsp

Hing pinch

curry leaves 5-6

Haldi 1 tsp

Salt if required

Coriander leaves


Wash rice nicely and soak for 3 hrs.

Wash both the dals nicely and soak them as well for 3 hrs.

Grind the dals to a smooth batter and transfer them to a big bowl.

Grind rice to a thin rawa consistency and add it to the dal batter.

Add water as required while grinding but not too much as well.

Add curds and salt to the batter and mix nicely.

Let this batter ferment overnight.

Prepare a steamer ready and grease a big plate.

While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.

Pour the batter in the greased thali and sprinkle r.chilli and jeera powder all over it.

Steam for 20 mins and let cool for another 10 mins.

Cut into square peices and keep aside.

Heat oil in a pan and add rai and til.

Then add hing, curry leaves and haldi.

Add the add the cut dhokla peices and mix them nicely so that the tempering is coated nicely.

Garnish with coriander leaves and serve with coconut chutney.

Pinks Notes

You can also prepare the tempering without haldi and pour it all over the dhoklas and garnish with coconut and corinader leaves.

Breakfast · Jain · Leftovers · Rice

Rice Pancakes

Breakfast and Dinners are the most thought about dish for me, i have to keep racking my brain to bring something different to the table every day. Lunch is not a problem coz i usally prepare a full meal of roti-Subzi-rice & dal or curds.

So i am always on a lookout for new quick easy and  light recipes. Once while searching for Jain recipes for my neighbor i saw these pancake recipe and made a note to myself to prepare this. It is a very simple and a easy preparation and a great way to use up leftover rice.

Rice Pancakes


Cooked Rice 2 cups

Gram Flour 1/2 cups

Wholewheat flour 1 cup

3 cups slightly sour buttermilk

1/4 tsp haldi

2 g.chillies finely chopped

Coriander leaves


1 tsp sugar



Mix rice and curds and mash the rice slightly with a laddle. Add both the flours, haldi, g.chillies, coriander leaves, salt and sugar and mix nicely.

Rest the batter for 10-15 mins. The batter is quiet thick,like a bit thicker than the dosa batter. Add little water if required.

Heat a dosa pan and spread a small laddle of the batter to prepare a small pancake.

I usually prepare 2 pancakes at a time.

Spread some oil on the corners and cook on one side on a medium flame.

Flip over and cook the other side as well.

Serve hot with coconut chutney or mint chutney.

Indian Cuisine · Rice

Tamarind Rice/Puliogre

In south rice is a staple ingredient so you will find many rice dishes from pulao to rice sambhar, lemon rice vaangi bhaath puliogre etc. My favorite is puliogre from all the rice dishes i have tasted. The tangy taste of it is very tickling on the pallet and i just love it. To prepare this they are many ready mix packs also available in the market both in the powder form or in the gojju or paste form here. But i usually prepare the tamarind gojju at home and store it for in the fridge.

Tamarind Rice/Puliogre


For Gojju

Tamarind 150 gms

Peanuts 1/4 cup

Mustard Seeds 1 tbsp

Red Chillies 3


Jaggery 1 tbsp

Sesame Seeds (Til) 1/4 cup

Curry Leaves 2 sprigs

Oil 1/4 cup + more

To be ground to a masala

Chana Dal 2 tbsp

Urad Dal 1 Tbsp

Methi 1 tsp

Dry R.chillies 12

Hing 1/4 tsp

Curry leaves 1 sprig

Oil 1 tbsp

To prepare Puliogre

Cooked Rice 1 Bowl

Oil 1 tbsp

Chana dal tsp

curry leaves 5

Haldi 1/2 tsp

prepared puliogre gojju 3-4 tbsp


1. Heat 1 tbsp oil and add all the masala ingredients and roast them for 2-3 mins on a slow flame till the dals are lightly browned and u get a nice aroma from it. When cooled grind it to a fine powder.

2. Soak Tamarind in warm water for for 1/2 hour and extract the pulp. I got 3/4 cup pulp from this.

3. Soak peanuts in water for 10 mins and drain all the water.

4. Dry roast sesame seeds till a very light brown and pound it in a pestle. U can do it in a mixie as well but pulse it for some seconds as u dont want a fine powder.

5. Heat 1/4 cup oil in a thick bottomed kadai,add mustard seeds, curry leaves, Red Chillies and peanuts. Fry the peanuts till they are lightly browned.

6.Add the tamarind pulp and cook for 5 mins stirring continuously.

7. Add salt, pounded til, jaggery and the the masala powder and mix nicely and cook again for 10 mins till the raw smell of the tamarind goes away.

8. I usually add a extra 2 tbsp of oil at this stage and cook again.

9. Keep on stirring continuously and cook till the oil comes on top. and the paste has become quiet thick.

10. This whole process of cooking takes close to 25-30 mins.

11. When cooled store it in a clean bottle and use it to prepare the puliogre.

12 Heat oil in a pan , add chana dal and curry leaves. Then add haldi and take it off the fame. Add the Gojju and mix nicely. Add the cooked rice and mix nicely. You can increase the amount of gojju depending on how tangy you want the rice to be.


The quatity of jaggery depends on how tangy you want the gojju to be, i usually add a very little qty coz i like the tangy taste of it.

The colour of the gojju is very light , it depends on the color of the tamarind you use. This time the tamarind i had was very light brown in color.

This recipe was shared by a neighbor many years ago and have been following the same method.

What i like is spread the gojju on a roti , roll it and have it, it taste very good. Half of the qty is usually finished in this way.

Breakfast · Indian Cuisine · Jain · Rajasthani · Rice

Chawal ki Ghaat – A Rajasthani Recipe for India Cuisine Series

Wikipedia‘s search on Rajasthan is “Rājasthān the land of Rajasthanis, (“the land of kings[1] or “the land of colours[2]), is the largest state of theRepublic of India by area. It encompasses most of the area of the large, inhospitable Great Indian Desert (Thar Desert).he main religious festivals are DeepawaliHoliGangaurTeejGogajiShri Devnarayan Jayanti,Makar Sankranti and Janmashtami, as the main religion is Hinduism. Rajasthan’s desert festival is celebrated with great zest and zeal. This festival is held once a year during winter. Dressed in brilliantly hued costumes, the people of the desert dance and sing haunting ballads of valor, romance and tragedy.

Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food. It is also known for its snacks likeBikaneri BhujiaMirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa,Malpauas from pushkar and Rassgollas from Bikaner.[2]Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

Today’s recipe is a very simple preparation and is curd rice but with a different taste. we love this dish in our family and is prepared quiet often. On a rainy day having this with a dollop of ghee is a good lunch or breakfast option. Chawal means Rice and Ghaat means a porridge or something which is mushy. we can even prepare this with corn and barley as well and they also turn out to be quiet good

Chawal Ki Ghaat

Rice 1 Cup

Sour Curds 3/4 Cup

Water-21/2 cups




wash the rice nicely and add water and salt and cook till the rice is soft and mushy.

You can also do this in the cooker by giving 5 whistles.

Add the sour curds to the hot rice and mix nicely and cook again on the stovetop for 10 mins.

The consistency should be not very thick it should be a bit on the thinner side.

Serve hot with a dollop of ghee and for extra zing u can have it with  a dash of mango pickle as well.


Broken rice is used instead of whole rice for this, but i prepare i with regular rice only.

As the curds is cooked along with the rice the taste is quiet different from curd Rice