Tomato Okra

1.3 lbs of okra (approximately 600 gms)
3/4 cups of chopped onions
2 green chilies or to taste
1 tablespoon of chopped ginger
1 3/4 cups of chopped tomato
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
3 tablespoon oil

Wash and chop the okra.  Place the chopped okra in a microwave-able bowl, add some salt to taste mix it in and microwave it for approximately 8 minutes.  In between remove it from the microwave stir it and put it back.

To a pan on medium heat add oil and the chopped onions and saute until the onions are brown.  Add the green chilies and ginger saute for a few seconds add turmeric powder, saute for a few seconds, add curry powder and saute for a few seconds.  Add the chopped tomatoes and a little water cover and cook until the tomatoes are cooked.  After the tomatoes are cooked add some cilantro leaves and the microwaved okra.  Cook for a a couple of minutes and turn the heat off.  Serves 2.

Serve as a side dish with any grain or chapati.

Karadaiyan Nombu Adai

1/4 cup of black eyed peas lightly roasted, cooked and divided into two.
2 cups rice powder lightly roasted and divided into two

To make Jaggery Adai:
1 cup jaggery (also called vellum or gud)
2 1/2 cups water
1/4 cup coconut bits
1/2 teaspoon cardamom powder

Boil water add jaggery and cook until the jaggery has melted.  Add the coconut bits, and half of the cooked black eyed peas, and let the water come to a rolling boil.  Add the cardamom powder and half of the rice powder(or 1 cup) mix thoroughly, remove the rice powder lumps, cover and let it cool.
Depending on the size makes 10 to 12 adais.


To make Salt adai:
2 cups water
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
a pinch of asafoetida
2 green chili or to taste
A few curry leaves
1/4 cup coconut bits
1/2 teaspoon salt or to taste

To a pan on medium heat.  Add 3 tablespoon of oil, mustard seeds and urad dal.  When the mustard seeds pop add a pinch of asafoetida, saute, add the green chili and curry leaves.  Saute for a few seconds add water and coconut bits and let it come to a boil.  When the water comes to a rolling boil add salt, and the other half of the rice powder(or 1 cup).  Mix thoroughly, remove the rice powder lumps.  Cover and let it cool.  Depending on the size makes 10 to 12 adais.


To assemble the adai's:
When the dough is cool, take some dough roll them into a ball, then flatten them into a disc the size of your palm and make a hole in the center.  Arrange them in a microwave steamer and microwave for a total 6 minutes.  After first three minutes of microwaving turn them around and microwave for rest of the 3 minutes.  When a knife inserted comes out clean it is done.  The time it take to microwave depends on the power of your own microwave.  These adais can also be cooked in a pressure cooker without the weight on top, or in a steamer.


Karadaiyan Nombu is a religious occasion observed by Tamilians.  It occurs when the month of Massi before it ends, and before the beginning of the month of Pnaguni.  This occasion happen roughly at around the middle of March of the international calender.  It is observed by married women and young girls.  They pray to Goddess Gowri to give a long life to their husband's, young girls pray for a good husband.

Quinoa, Buckwheat and Millet Pilaf

1/3 cup whole buckwheat rinsed and drained in water
1/3 cup millet rinsed and drained in water
1/3 cup Quinoa rinsed and drained in water ( use cracked wheat to substitute)
3/4 cup frozen peas or use your choice of vegetables (beans, carrots, cauliflower)
2 to 2 1/2 cups water or as needed, or use vegetable stock
1/2 teaspoon cumin seeds
2 two inch long cinnmon sticks
3 tablespoon oil

Heat oil in a pan on medium heat.  Add cumin seeds and cinnamon.  When the cumin seeds turn brown add the buckwheat, millet and quinoa,  saute for a couple of minutes,  add the frozen peas or vegetables.  Saute for 30 seconds, add water and cook till the grains are done.  While it is cooking keep an eye on it, stirring occasionally so that the bottom does not burn.  When the grains are done they will become clear.  Remove the cinnamon sticks before serving.

I like to make this dish for people who like alternatives to rice and wheat.  This is very filling.  Quick and easy to make.  It uses very few ingredients.

The millet and buckwheat tend to get rancid very easily.  I buy them in small quantities and store them in the refrigerator.

Brussel sprouts and Zucchini stir fry

3 cups of quartered brussel sprouts
1 zucchini sliced
3 tablespoon oil
1/2 teaspoon cumin seeds
2 green chili or to taste
1 tablespoon chopped ginger
a few parsley leaves
2 tablespoon unsalted roasted peanuts
2 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice
1/4 cup of water or as needed

Remove and discard the outer peel of the brussel sprouts.  Quarter the brussel sprouts.  Remove and discard the ends of the zucchini   Dice the zucchini and keep the vegetables aside.

To a pan on medium heat add oil and cumin seeds.  When the cumin seeds turn dark add chopped green chili and ginger, saute for a few seconds, add parsley leaves saute, add peanuts and coconut, saute for few seconds add brussel sprouts and zucchini add a little water cover and cook until the vegetables are cooked.  Takes about 8 to 12 minutes.
After the vegetables are cooked add salt to taste mix thoroughly add lemon juice mix and serve.

Serve as a side dish