7aum Suvai

Top golf + Sushi + Café Hopping | Final North Carolina Vlog - USA

2026-03-02T20:30:00.004-05:00

Come spend our final day in North Carolina with us!

We started the day at a cozy café, had so much fun playing at Topgolf, and ended with a delicious lunch at Shiki Sushi. It was the perfect way to wrap up our North Carolina memories. From good food to fun golf moments, this vlog captures our last day filled with laughter, family time, and great experiences.

If you enjoy travel, food, and family vlogs, don’t forget to like, comment, and subscribe for more!

Lime & Lemon Indian Grill & Bar : Premium Lounge Apex North Carolina USA - A Review

2026-02-13T20:39:00.007-05:00

In this post, I’m sharing our recent visit to the newly opened Lime & Lemon Indian Grill and Bar with a Premium Lounge in Apex, North Carolina.

We started with a relaxing weekend breakfast (8:00–10:30 AM), enjoying authentic South Indian dishes like idli, ven pongal, poori masala, medhu vadai, Spring dosa, Mangalore dosa, and Madras filter coffee — simple, comforting, and truly homely. Later, we explored the Premium Lounge, known for its elegant interiors, creative cocktails like Kadhal Roja and Madurai Malli, and a unique menu where you can customize your protein and sauces like tikka masala, butter masala, or vindaloo. Some of our favorites included mutton kola bites, beetroot cutlet, knockout chicken, mango lime tofu tikka, and seeraga samba mutton biryani. To make the experience even more special, we celebrated my birthday in their private VIP room, a spacious area perfect for family gatherings or office parties of 15+ people. The food, drinks, service, and ambiance made it a truly wholesome and memorable experience. If you’re looking for authentic Indian food, a premium lounge experience, and a great place to celebrate special moments in Apex, NC, this restaurant is definitely worth checking out. 📍 Lime & Lemon Indian Grill & Premium Lounge – Apex, North Carolina

👉 Don’t forget to like, comment, and subscribe for more food and travel experiences!

Chinese Lantern Festival Cary NC 2025 – A Magical Night of Lights and Culture

2026-01-20T08:00:00.001-05:00

If you're visiting North Carolina during winter, the Chinese Lantern Festival in Cary is one event you cannot miss. Hosted at the beautiful Koka Booth Amphitheatre, this festival brings together art, culture, and creativity through hundreds of handcrafted lanterns.

We visited the 2025 Chinese Lantern Festival and were amazed by the detailed sculptures, massive light displays, glowing tunnels, and themed installations. Each lantern is handmade by Chinese artisans, making this festival truly unique.

As you walk through the illuminated pathways, you’ll find dragons, pandas, flowers, temples, butterflies, and interactive displays that kids absolutely love. The entire atmosphere feels magical — perfect for families, photography lovers, and travellers.

What You Can Expect:

Giant lantern structures
Cultural performances
Delicious food stalls
Family-friendly atmosphere
Picture-perfect locations
A relaxing night walk surrounded by lights

Whether you're from Cary, Raleigh, or planning a holiday trip to North Carolina, this festival should be on your must-visit list.

For more travel stories and recipes, visit my blog www.7aumsuvai.com, and subscribe to my YouTube channel @7aumsuvai for more videos!

Christmas Trip to North Carolina | Authentic Mexican Dinner Experience

2026-01-15T08:00:00.001-05:00

Our Christmas trip to North Carolina, USA, was one of our most memorable holidays. We started our journey by driving from Canada to Buffalo, where we stayed at a Park, Sleep & Fly hotel. After a simple, relaxing dinner at Nellai’s Banana Restaurant, we prepared for our early morning flight.

We flew from Buffalo to Raleigh–Durham, and the weather welcomed us with bright sunshine and mild temperatures. After a quiet afternoon with Choco, our sweet little boy, we were excited to visit our Mexican friends for the very first time.

Their home was beautifully decorated for Christmas, and the warmth and friendliness we received made the evening truly special. They prepared an entire spread of authentic Mexican Christmas dishes, each one full of flavour and tradition.

What We Ate

Pozole Blanco: A comforting clear broth with shredded chicken and white hominy. Light in flavour and perfect with toppings.

Tostadas de Tinga: Crispy tostadas topped with chicken tinga, lettuce, onion, radish, avocado, sour cream, and cheese.

Tamales: Traditional steamed corn masa filled with shredded chicken. The texture reminded us of South Indian kozhukattai.

Ponche Navideño: A warm Christmas punch made with fruits and sugarcane. Sweet, fruity, and perfect for a festive evening.

Obleas: Colourful, paper-thin wafers that brought back childhood memories of similar snacks in India.
Choco Flan & Cheesecake: Homemade, perfectly sweet, and incredibly delicious. The love and effort behind them made every bite special.

This Christmas Eve felt magical — great conversations, delicious food, and the joy of meeting wonderful people for the first time. We are grateful for this experience and the chance to enjoy genuine Mexican hospitality.

If you love travel stories, food adventures, and cultural experiences, stay tuned for more posts and videos!

4-Ingredient Fudgy Sweet Potato Brownies | No Egg, No Sugar, No Flour | Air Fryer Brownies

2025-12-23T08:00:00.013-05:00

Looking for a healthy brownie recipe that’s easy and delicious?

Try these 4-ingredient fudgy sweet potato brownies made in the air fryer. These brownies are eggless, flourless, sugar-free, and gluten-free, yet incredibly soft and chocolatey.

Made with simple pantry ingredients like sweet potato, almond butter, and maple syrup, this recipe is perfect for a healthy dessert, snack, or guilt-free treat. If you love chocolate brownies, you’ll definitely love this healthy sweet potato version!

Ingredients:

1 medium sweet potato (cooked & peeled)
¼ cup cacao powder (or unsweetened cocoa powder)
2 tablespoons almond butter (or peanut butter)
2 tablespoons maple syrup
A pinch of salt
Optional: chopped walnuts, dark chocolate chips

👩‍🍳 Step-by-Step Instructions

Steam or boil the sweet potato until soft. Let it cool completely and peel off the skin.
Add the cooked sweet potato to a blender.
Add ¼ cup cacao powder, almond butter, maple syrup, and a pinch of salt.
Blend until smooth and creamy.
Line a small baking pan or bowl with parchment paper.
Pour the batter into the prepared pan and spread it evenly.
Top with chopped walnuts or dark chocolate chips, if using.
Preheat the air fryer to 350°F (180°C) for 3 minutes.
Place the pan in the air fryer and bake at 350°F for 20–25 minutes, or until set.
Let the brownies cool completely, then refrigerate before slicing.
Slice and enjoy your fudgy, healthy sweet potato brownies.

High-Protein Savory Waffles with Sprouted Mung Beans | Easy Healthy Breakfast

2025-12-05T08:00:00.004-05:00

Looking for a healthy, high-protein breakfast or snack?

These sprouted mung bean waffles are crispy, flavourful, and made with simple Indian ingredients. No fermentation needed! You can also use the same batter to make dosas or pancakes.

Sprouted mung beans are rich in fiber, antioxidants, and plant-based protein—making this recipe perfect for kids, adults, weight loss meal plans, and busy mornings.

How to make sprouts : https://www.7aumsuvai.com/2013/03/homemade-green-gram-sprouts.html

👉 Full Recipe in the Video
👉 Perfect for lunchboxes and evening snacks!

If you enjoyed this video, don’t forget to LIKE, SHARE & SUBSCRIBE for more healthy recipes and travel vlogs!

Ingredients (Makes ~6–8 small waffles)

2 cups sprouted mung beans (about 1 cup dry mung beans soaked and sprouted)
1–2 green chilies, chopped (adjust to taste)
1″ piece ginger
2 garlic cloves
Handful curry leaves
Handful coriander leaves
Salt, to taste
1 medium onion, finely chopped
1 medium carrot, grated
Pinch asafoetida (hing)
1 tsp cumin powder
Butter or oil for greasing
Water, as needed

Method

1. Sprouting mung beans

Soak 1 cup mung beans in plenty of water overnight. Drain well next morning, place the beans in a bowl, cover with a damp cloth or paper towel, and keep the bowl in a warm, dark place (an unheated oven or cupboard). Rinse once a day if needed — sprouts usually appear within 24–48 hours. Sprouts should be short and fresh-looking.

2. Make the spice-green paste

Put 2 cups of sprouted mung beans in a blender. Add ginger, garlic, green chilies, curry leaves, coriander leaves and salt. Pulse to a coarse but cohesive paste — you want some texture, not a watery puree. Add a tablespoon or two of water only if the blender struggles; aim for a thick batter that holds shape.

3. Build the waffle batter

Transfer the paste to a mixing bowl. Add the finely chopped onion and grated carrot for moisture, crunch and sweetness. Stir in a pinch of asafoetida (helps digestion and adds umami) and 1 tsp cumin powder. Check seasoning and adjust salt. The batter should be thicker than pancake batter — spoonable and not runny. If too thick, add a tablespoon of water; if too thin, fold in a tablespoon of chickpea flour (optional) to firm it.

4. Cook in a waffle maker

Preheat your waffle maker according to the manufacturer’s instructions and lightly grease with butter or oil. Spoon in an appropriate scoop of batter and gently spread if needed — don’t overfill. Close the lid and don’t open while it cooks; keep it closed until steam has reduced and the waffle surface looks set. Depending on your machine, this takes ~3–6 minutes. Cook until edges are crisp and golden.

5. Serve and store

Serve immediately with coconut chutney, mint yogurt dip, or ketchup. Leftover waffles keep well in the fridge for 2–3 days — reheat in a toaster or oven to crisp up. The batter can be refrigerated for 24 hours or used to make dosas/pancakes instead of waffles.

Why sprouted mung?

Sprouting increases bioavailability of nutrients, reduces anti-nutrients like phytic acid, and improves digestibility. Sprouted mung is a good source of plant protein, fiber, vitamin C, folate and antioxidants — making these waffles a nutritious breakfast or snack.

Tips & Variations

Kid-friendly: Reduce chilies and finely grate vegetables so kids enjoy the texture.
Crispier waffles: Add 1–2 tbsp rice flour or semolina to the batter.
Gluten-free: Keep as-is — naturally gluten-free. Add 1 tbsp chickpea flour if batter is too loose.
Dosa option: Spread thin on a hot griddle and cook like a dosa for a different texture.
Make-ahead: Cooked waffles freeze well — stack with parchment between and freeze up to 1 month.

Cheltenham Badlands Ontario | Fall Colors and Scenic Boardwalk

2025-11-28T08:00:00.001-05:00

Explore the beautiful Cheltenham Badlands in Caledon, Ontario — one of the most unique natural landscapes in Canada. These red, wave-like hills were also featured in the Tamil movie song “Sakarai Nilave” from Vijay’s film Youth.

In this video, we walk through the boardwalk, enjoy the fall colors, and show how to access the Badlands through the two entrances. We also share information about parking, trail details, and what to expect when visiting. If you’re planning a trip to Caledon, Brampton, Orangeville, or anywhere nearby, this is definitely a must-visit spot, especially during the fall season. ✨ What’s Included in This Video: Cheltenham Badlands walk-through Parking & booking information Boardwalk view Fall colors experience Tamil movie song location clip Tips for visiting

📍 Location: Cheltenham Badlands, Caledon, Ontario, Canada 🕒 Best time to visit: Fall season (late September–October) 🎟 Parking: Pre-booking required If you enjoyed the video, don’t forget to like, share, and subscribe for more travel videos around Ontario!

The Cheltenham Badlands, located in Caledon, Ontario, are one of the most visually stunning natural formations in Canada. These rolling, wave-like red hills instantly capture your attention with their unusual colour and shape. The deep red tones come from iron-rich Queenston shale, exposed more than a century ago due to overgrazing and soil erosion. What started as environmental damage eventually became one of Ontario’s most photographed geological wonders.

The Badlands were formed nearly 450 million years ago, during a time when this region lay at the bottom of an ancient sea. Over millions of years, shifting sediments, erosion, and natural weathering sculpted the striking ridges and gullies we see today. Their distinct ‘ripple’ pattern makes the landscape look almost like the surface of another planet.

Because this area is very delicate, visitors are no longer allowed to walk directly on the hills. To protect the fragile shale, the site now features a boardwalk and fenced pathways that offer safe, stunning viewpoints. The conservation efforts ensure that this rare formation can be preserved for future generations.

The Cheltenham Badlands are especially breathtaking during golden hour, when the sunlight creates dramatic highlights and shadows along the curves of the land. Whether you’re a nature lover, a geology enthusiast, a photographer, or a movie fan visiting after seeing it in ‘Sakarai Nilave,’ this spot offers a truly unforgettable experience.

So join me as we explore this remarkable natural landmark, learn its history, and take in its magical, cinematic beauty.

Pineapple Kesari | Pineapple Sheera — Easy South Indian Sweet Recipe

2025-11-22T08:00:00.002-05:00

In today’s post, I’m showing you how to make soft, glossy Pineapple Kesari (also called Pineapple Sheera) — a popular South Indian sweet made for weddings and special occasions. This recipe is simple, quick, and bursting with pineapple flavor. Try it at home and tell me in the comments how it turned out!

Serves: 4–6

Prep time: 10 minutes
Cook time: 20–25 minutes
Total: 30–35 minutes

Ingredients

1 cup rava / sooji (semolina)
3 cups water
1 cup chopped fresh pineapple (about 1 small pineapple)
1 cup granulated sugar (adjust to taste)
3–4 tbsp ghee (plus 1 tsp for finishing) — add in intervals
10 cashews
10 raisins (optional)
¼ tsp cardamom powder
A pinch of yellow or orange food color (optional)
1 tsp ghee (to roast pineapple; included above in total)

Step-by-step method

Prep: Measure ingredients and chop pineapple into small, bite-sized pieces. Keep everything ready — once rava goes in, it cooks fast.
Roast nuts & raisins: Heat 1 tbsp ghee in a pan on medium heat. Add 10 cashews and 10 raisins. Roast until golden; remove and set aside.
Roast rava: In the same pan (add a little more ghee if needed), add 1 cup rava. Roast on medium heat, stirring constantly, until it becomes slightly golden and aromatic (about 4–5 minutes). Remove and keep aside.
Lightly cook pineapple: Add 1 tsp ghee to the pan, add 1 cup chopped pineapple, and sauté until they are about ¼ cooked (softened but still holding shape) — around 2–3 minutes.
Make the sugar water: Add 3 cups water, 1 cup sugar, ¼ tsp cardamom powder, and a pinch of food color (optional) to the pineapple. Bring to a boil and let the sugar dissolve completely.
Add rava slowly: Reduce flame to low. Slowly sprinkle the roasted rava into the boiling pineapple-sugar water while stirring continuously and gently to avoid lumps. Don’t pour all at once.
Cook until thick: Keep stirring gently. As it thickens (about 5–8 minutes), add ghee in small intervals — total 3–4 tbsp throughout the cooking — this makes the kesari glossy and soft. Cook till rava absorbs the water and the mixture leaves the sides of the pan.
Finish: Stir in the roasted cashews and raisins. Check sweetness; adjust if needed. Switch off the flame. Add 1 tsp ghee on top and spread it.
Rest & serve: Let it sit for 10–15 minutes (this helps set texture). Serve warm on a plate or bowl.

Tips

Roast rava until lightly golden — raw rava gives a raw taste and lumps.
Use fresh pineapple for best flavor; canned pineapple works but reduce any added syrup.
For vegan version use oil instead of ghee (texture will differ).
If lumps form, whisk a little warm water separately, add slowly and stir to smooth.
Adjust sugar if your pineapple is very sweet — start with ¾ cup and taste.

Healthy Chocolate Waffles | Gluten-Free Almond Flour Waffle Recipe

2025-11-14T08:00:00.001-05:00

Looking for a delicious and healthy breakfast idea? Try this chocolate waffle recipe made with almond flour, oats, makhana, banana, and cacao powder. These gluten-free waffles are light, fluffy, and naturally sweetened with banana and maple syrup — no refined sugar added!

In this video, I’ll show you how to make homemade waffle mix and prepare healthy chocolate waffles in just a few simple steps. Perfect for kids, busy mornings, or a guilt-free weekend brunch!

✨ Ingredients for Waffle Mix:

1 cup sprouted oats
1 cup almond flour
1 tbsp corn flour
1 tbsp cacao or cocoa powder
10 makhana (fox nuts)
1 tsp flaxseed powder
Salt to taste

✨ For Waffle Batter:

2 ripe bananas
1 egg
½ tsp vanilla essence
1 tbsp maple syrup
1 cup milk
¼ tsp baking soda
½ tsp baking powder

🪄 Step-by-Step Instructions:

Blend the Mix: Add oats, almond flour, corn flour, cacao powder, makhana, flaxseed powder, and salt into a blender. Blend to a fine powder.
Prepare the Batter: In a bowl, mash bananas and add egg. Mix well.
Add Flavor: Add vanilla essence and maple syrup. Mix again.
Combine: Pour in milk and add the homemade waffle mix. Mix thoroughly until smooth.
Check Consistency: The batter should be smooth and slightly thick but pourable.
Add Leavening: Add baking soda and baking powder, mix well, and rest for 15–20 minutes.
Cook: Preheat the waffle maker, grease with butter, pour the batter, and close the lid.
Wait: Cook for 5–7 minutes or until the smoke disappears.
Serve: Remove carefully and serve with banana slices and maple syrup on top.

Enjoy these crispy, rich, and naturally sweetened chocolate waffles — gluten-free, wholesome, and delicious!

Healthy Pumpkin Seeds Laddu | 1 Ladoo a Day for Better Immunity & Strength

2025-11-08T08:00:00.001-05:00

Looking for a healthy snack recipe? Try this Pumpkin Seeds Ladoo, made with pumpkin seeds, makhana, mixed nuts, and dates. These ladoos are naturally sweet, no sugar, no jaggery, and no artificial sweeteners. Just 1 ladoo a day can help boost immunity, improve heart health, and support hair and skin health.

These energy balls are perfect for:

Kids' snack box 🍱
Post workout snack 🏋️‍♀️
Evening healthy snack ☕
Travel snack ✈️

Try this recipe and enjoy a nutritious and guilt-free snack every day!

✨ If you enjoy my videos, please Like, Share & Subscribe for more healthy recipes and travel videos.
Thank you for watching! 💛

🍽️ Step-by-Step Recipe Instructions

Ingredients:

Pumpkin seeds – 1 cup
Makhana (Lotus seeds) – ½ cup
Sunflower seeds – ¼ cup
Mixed nuts (almonds, walnuts, pistachios) – ½ cup
Dry coconut / desiccated coconut – ¼ cup
Dates – 8 to 10 (adjust sweetness)
Ghee – 1 tsp
Cardamom powder – ¼ tsp

Instructions

Dry roast 1 cup pumpkin seeds on medium flame until they start to pop. Set aside.
Roast ½ cup makhana until crispy and keep aside.
Roast ¼ cup sunflower seeds for a minute and set aside.
Lightly roast ½ cup mixed nuts and keep aside.
Roast ¼ cup dry coconut on low flame for a few seconds without browning.
Add 1 tsp ghee to the pan, add the dates, and cook until they soften.
Allow everything to cool completely.
Add the roasted seeds, nuts, and ¼ tsp cardamom powder to a blender and grind into a coarse powder.
Add the softened dates and blend again to combine.
Transfer the mixture to a plate and shape into small ladoos (gooseberry size).
(Optional) Roll the ladoos in extra dried coconut.
Store in an airtight container and enjoy 1 ladoo daily for a healthy snack.

Ellu Pooranam Kozhukattai |Sweet Sesame Kozhukattai with Red Rice Flour

2025-10-31T08:00:00.002-04:00

In today’s post, I am sharing a healthy and delicious Ellu Kozhukattai (Sweet Sesame Kozhukattai) made with red rice flour. This is a perfect snack for kids and a great recipe for festivals like Ganesh Chaturthi. The sesame & jaggery filling gives a beautiful flavor and natural sweetness. Do try this recipe and let me know how it turned out!

Ingredients Used:

Red rice flour – 1 cup
Sesame seeds (white & black) – ½ cup
Jaggery – ½ cup
Grated coconut – ¼ cup
Cardamom powder – ¼ tsp
Sesame oil – as needed
Ghee – 1 tsp
Hot water – to make dough
Salt – a pinch

Cooking Time: 25 minutes
Serves: 15 - 18 Kozhukattai

If you enjoyed this video, please Like, Share, and Subscribe ❤️
Thank you for watching!

🍽️ Step-by-Step Recipe Instructions (Simple)

1. Prepare Sesame Filling

Dry roast ½ cup sesame seeds on medium heat until fragrant.
Cool and pulse once in a blender.
Add ½ cup jaggery, ¼ cup grated coconut, and ¼ tsp cardamom powder.
Pulse again gently and transfer to a bowl.
Add 1 tsp ghee and mix well. Filling is ready.

2. Make Dough

Take 1 cup red rice flour and a pinch of salt.
Add hot boiling water little by little to form a soft dough.
Add 1 tsp sesame oil, mix and cover for 15–20 minutes.

3. Shape the Kozhukattai

Apply oil to hands and knead the dough again.
Use a modak mold or shape by hand.
Fill with the sesame jaggery mixture and seal well.

4. Steam

Steam in an idli cooker or steamer for 10 minutes.
Cool slightly before serving.

Ellu Kozhukattai is ready to enjoy! ✨

Scarborough Bluffs Toronto | Stunning Cliffs, Beach & Sunset Views

2025-10-24T08:00:00.001-04:00

📍 Scarborough Bluffs | Toronto, Ontario, Canada

Welcome to the beautiful Scarborough Bluffs, one of Toronto’s most scenic spots! 🌊🏞️
Located along the shores of Lake Ontario, the Bluffs offer stunning views, walking trails, and relaxing picnic areas — a perfect weekend getaway right within the city.

📸 In this video, I’ll take you around the Bluffs to show the breathtaking cliffs, serene beach views, and peaceful nature trails. Whether you’re planning a visit or just love exploring new places, this video will give you a glimpse of what to expect!

📍 Location:
Scarborough Bluffs Park
1 Brimley Rd S, Scarborough, ON M1M 3W3, Canada

🌅 Things to do:

Enjoy the panoramic lake view from the top of the cliffs
Walk along the Bluffer’s Park Beach
Have a picnic by the water
Watch a beautiful sunset

🚗 Parking: Available near Bluffer’s Park Beach (can get busy on weekends).

🕐 Best time to visit: Morning or evening for cool weather and great lighting.

The Scarborough Bluffs are a natural formation along the eastern shoreline of Lake Ontario in Toronto. These majestic cliffs stretch about 15 km and rise up to 90 meters (300 feet) high.

They were formed over 12,000 years ago during the last Ice Age, when glaciers shaped the land and left behind layers of sand, clay, and gravel. Over time, wind, rain, and lake erosion carved the steep cliffs we see today.

The Bluffs were named “Scarborough” in the late 1790s by Elizabeth Simcoe, wife of Upper Canada’s first lieutenant governor, because the cliffs reminded her of the white limestone cliffs in Scarborough, England.

Today, the Scarborough Bluffs are a popular spot for sightseeing, photography, and nature walks — a beautiful reminder of Toronto’s ancient geological past.

👉 Don’t forget to like, share, and subscribe for more travel and nature videos around Toronto!

#ScarboroughBluffs #Toronto #TravelVlog #OntarioNature #ExploreCanada

Instant Mini Jangiri Recipe | No Soaking or Grinding | Easy Diwali Sweet | Ulunthu Maavu Jangiri

2025-10-17T08:00:00.003-04:00

In this post, I’m sharing an instant version of mini jangiri made using urad flour (ulunthu maavu) — perfect for Diwali! No soaking, no grinding, and no special equipment needed. Just mix, fry, and dip in syrup for soft and juicy jangiris every time. This is a quick and easy sweet recipe that can be prepared in under 30 minutes. Perfect for beginners or anyone who wants to try a traditional Indian sweet the easy way!

👉 Try this for your Diwali sweet platter and impress your family with these mini delights.
If you enjoyed this video, please like, share, and subscribe for more easy recipes and travel vlogs!

Ingredients:

Urad flour (ulunthu maavu) – 1 cup
Rice flour – 2 tbsp
Edible food color – 1/8 tsp (orange or yellow)
Salt – a pinch
Baking soda – a pinch
Water – as needed
Oil – for frying

For Sugar Syrup:

Sugar – 2 cups
Water – 1 cup
Cardamom powder – 1/4 tsp
Edible color – 1/8 tsp

Instructions:

In a bowl, add 1 cup urad flour, 2 tbsp rice flour, salt, baking soda, and edible color.
Mix all the dry ingredients well.
Add water little by little to make a thick, fluffy paste.
Beat the batter for a few minutes to make it light and airy.
In another pan, add 2 cups sugar and 1 cup water. Boil until it reaches one-string consistency.
Add cardamom powder and edible color, then turn off the heat.
Fill the jangiri batter into a ziplock or piping bag, cut a small hole at the tip.
Heat oil on medium flame.
Gently squeeze the batter into the oil in circular jangiri shapes.
Fry both sides until golden and crisp.
Remove from oil and immediately drop them into the hot sugar syrup.
Let them soak for 5–10 minutes.
Take them out and serve warm or at room temperature.

Enjoy your delicious instant mini jangiri!

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Instant Adhirasam Recipe | Easy Diwali Sweet | No Fermentation & No Paagu Consistency Needed

2025-10-10T08:00:00.001-04:00

In this post, I’m sharing a quick and easy Instant Adhirasam Recipe — a popular South Indian sweet from Tamil Nadu, perfect for Deepavali (Diwali)! This foolproof version tastes just like the traditional one, but without fermentation or jaggery syrup consistency.

Made with simple ingredients like rice flour and jaggery, this instant adhirasam is soft, delicious, and beginner-friendly. Follow along with my step-by-step instructions to make this festive sweet effortlessly at home. If you enjoyed this video, please give it a 👍, share it with your friends, and don’t forget to subscribe for more traditional sweets and easy festive recipes. 🎉 Try it out and let me know in the comments how it turned out!

🍯 Step-by-Step Recipe Instructions

Ingredients:

1 cup rice flour (store-bought)
1 cup jaggery
1 cup water
¼ cup water (for mixing rice flour)
¼ tsp cardamom powder
2 tsp ghee
Oil for frying

Instructions:

Prepare the Rice Flour:

Take 1 cup of store-bought rice flour.
Add ¼ cup of water little by little and mix thoroughly.
Rub the flour between your fingers, like preparing puttu flour.
The flour should hold shape when pressed and turn to powder when crushed.
Sieve the flour to remove lumps and cover with a plate to retain moisture.

Make Jaggery Syrup:

In a pan, add 1 cup jaggery, 1 cup water, and ¼ tsp cardamom powder.
Bring to a boil until the jaggery melts.
Strain to remove impurities, then boil again until it bubbles up.

Combine Flour and Jaggery Syrup:

Add the prepared rice flour little by little to the boiling syrup.
Mix continuously to avoid lumps.
Add 2 tsp of ghee in between and continue mixing until it forms a thick dough.

Check Dough Consistency:

Take a small portion of the dough and roll it into a ball.
If it holds shape, the dough is perfect.
Allow it to cool completely.

Shape the Adhirasam:

Take a small lime-sized dough ball.
Place it on parchment paper and flatten it gently (not too thick or thin).
Alternatively, press between two parchment papers for even thickness.

Fry the Adhirasam:

Heat oil on medium flame (not too hot).
Drop each adhirasam gently into the oil.
Once it puffs up, flip and cook until golden brown on both sides.
Gently press with a ladle to remove excess oil.
Repeat the same process until all dough is used.

Serve and Enjoy:

Our delicious instant adhirasam is ready!
Give it a try and let me know in the comments how it turned out.

Easy Zucchini Fritters Recipe | Breakfast & Snack Idea

2025-10-03T08:00:00.001-04:00

In today’s post, I’m sharing an easy and delicious Zucchini Fritters Recipe that you can enjoy for breakfast, evening snack, or even lunch. These fritters are crispy on the outside, soft inside, and packed with flavor.

Since zucchinis grow really fast in my backyard, I try different recipes like sambar, paruppu kootu, chutney, and more — but today’s zucchini fritters turned out to be a huge hit with my family! 💚

👉 Try this recipe at home and let me know how it turned out in the comments!

If you enjoyed this video, don’t forget to:
👍 Like the video
🔔 Subscribe to my channel for more recipes and travel vlogs
📢 Share with friends & family

Ingredients:

1 medium zucchini (peeled and grated)
1 egg
A handful of chopped spring onions (white & green parts)
½ cup corn flour
½ cup bread crumbs (panko preferred)
½ tsp garlic powder
Salt to taste
½ tsp pepper powder
¼ cup cheese of your choice
½–1 tsp dried herbs (oregano, Italian seasoning, or your choice)
¼ tsp baking powder
Butter or oil for cooking

Instructions:

Peel and grate the zucchini. Place it in a sieve, sprinkle with a little salt, mix well, and let it rest for 1 hour.
Squeeze out the excess water using your hands. Do not discard the water — keep it aside for later.
In a mixing bowl, add the grated zucchini, egg, spring onions, corn flour, bread crumbs, garlic powder, salt, pepper powder, cheese, dried herbs, and baking powder. Mix everything thoroughly.
If the mixture feels too dry, add the reserved zucchini water little by little until you get a slightly thick, dough-like consistency.
Heat butter (or oil) on a pan/tawa. Take a scoop of the mixture and spread it into small or medium-sized circles.
Cook until golden brown on one side, then flip and cook the other side until crispy.
Serve hot with ketchup, chutney, or any dipping sauce of your choice.

Pazham Ada Recipe | Kerala Nenthra Pazham Ada Without Banana Leaf | Plantain Ada Steamed Snack

2025-09-26T08:00:00.001-04:00

Learn how to make Pazham Ada, a traditional Kerala steamed sweet made with ripe Nenthra Pazham (plantain), jaggery, rava, and coconut. This delicious ada is usually steamed in banana leaves, but in this recipe, I show you how to make it without banana leaf using parchment paper.

Perfect for festivals, tea-time, or as a healthy sweet snack, this Nenthra Pazham Ada is soft, naturally sweet, and loaded with flavor. The crunch of cashews and raisins along with the aroma of cardamom makes this recipe extra special.

👉 You can also try this ada with pineapple or jackfruit for a tasty variation.
👉 Ingredients: plantain, jaggery, rava, coconut, cardamom, ghee, cashews, raisins.

If you enjoyed this recipe, don’t forget to 👍 like, 🔔 subscribe, and share this video with your friends and family.

🍌 Pazham Ada (Nenthra Pazham Ada) Recipe – Step by Step

Ingredients:

½ cup jaggery
1 cup water
1 ripe Nenthra Pazham (plantain / ethapazham)
2 tsp + 1 tsp ghee (divided)
10 cashews
10 raisins
¼ cup grated coconut
¼ tsp cardamom powder
Pinch of salt
½ cup rava (sooji / semolina)
1 tbsp rice flour
Banana leaves or parchment paper (for steaming)

Instructions:

Prepare Jaggery Syrup

Add ½ cup jaggery and 1 cup water to a saucepan.
Bring to a boil and let the jaggery melt completely. Set aside.

Prepare the Fruit

Take 1 fully ripe Nenthra Pazham (plantain), chop into small pieces, and set aside.

Roast Nuts & Fruit

Heat 2 tsp ghee in a pan.
Add 10 cashews and 10 raisins, roast until golden.
Add the chopped plantain and roast for 5 minutes.

Add Coconut & Spices

Mix in ¼ cup grated coconut, ¼ tsp cardamom powder, and a pinch of salt.
Cook for a couple of minutes.

Roast Rava & Add Ghee

Add ½ cup rava (sooji) and roast for 2–3 minutes.
Add 1 tsp ghee and continue roasting for extra flavor.

Add Rice Flour & Jaggery Syrup

Add 1 tbsp rice flour, mix well.
Slowly pour in the hot jaggery syrup, stirring to avoid lumps.
Cook until the mixture thickens. Allow it to cool slightly.

Shape & Wrap

Traditionally, banana leaves are used. If unavailable, use parchment paper.
Cut into squares, place a spoonful of mixture in the center, and fold to seal.
(Tip: Don’t overfill—makes sealing easier).

Steam the Ada

Arrange the parcels in a steamer or idli pot.
Steam for 10 minutes.

Serve & Enjoy

Let it cool slightly before opening.
Soft, flavorful Pazham Ada with crunchy cashews and raisins is ready to serve!

✨ You can also make this recipe with pineapple or jackfruit. If banana leaves are available, use them for an authentic flavor boost.

Home Garden Harvest 2025 | Zucchini, Tomatoes, Beans & Herbs | Pesticide-Free Vegetables

2025-09-19T08:00:00.001-04:00

🌿 Welcome back to 7aumsuvai! In today’s post, I’m sharing my 2025 gardening journey and harvest. From zucchini, tomatoes, green chilies, and purple beans to aromatic herbs like basil, mint, rosemary, and Indian oregano, you’ll see what I planted this season and how much we were able to harvest.

🍅 I’ll also show you how I harvest and store vegetables, ripen tomatoes at home, and enjoy pesticide-free, homegrown produce. Plus, tips on handling fast-growing zucchini, fenugreek leaves, and perennial plants like roses, hosta, and dianthus.

🐝 Thanks to our bee friends, pollination was perfect this year, and the yield was amazing! For the last 2–3 months, we haven’t had to buy beans, tomatoes, or zucchinis—a huge saving and pure bliss!

Don’t forget to like, comment, and subscribe for more gardening tips, homegrown recipes, and travel videos. 🌱

We actually started our gardening in May by planting tomatoes, eggplant—also called brinjal—green chilies, zucchini, spring onions, and purple beans. Along with those, we planted herbs like basil, mint leaves, Indian oregano, rosemary, coriander leaves, and fenugreek leaves. By July, we could see them slowly growing despite the difficult weather conditions. The growth was really, really slow, but zucchini was doing well from the beginning.

Zucchini was definitely a star in my garden. It grows really fast, and you can harvest plenty from just a single plant. Normally, I hand-pollinate to increase the yield, but this year I didn’t need to—because we had lots of bee friends doing their job perfectly. 🐝 Thanks to them, the zucchini plants produced so well! I usually pick them when they’re medium-sized and tender. They grow so quickly—sometimes just one day is enough for them to double in size. When I came back from a one-week vacation, I found a humongous zucchini! Normally, oversized ones lose their tenderness and get filled with seeds, but luckily, this one wasn’t too bad considering its size.

From the kitchen, I sprinkled some fenugreek seeds on the soil, and within a week, beautiful green leaves started growing. Fenugreek leaves are really good for health, but you need to harvest them before the plant flowers. By nature, they have a slightly bitter taste, and once they flower, the bitterness increases.

I just harvested my first batch of fenugreek leaves! I washed them thoroughly since they had quite a bit of soil. These leaves are so versatile—you can make curry, pakoras, methi parathas, and so many other dishes.

My dianthus also started flowering this year. It’s a perennial plant, which means it comes back year after year with beautiful blooms.

Basil was another herb that grew really well this season. I harvested the leaves while they were still lighter in color—that’s when they taste sweet and perfect, before the plant starts flowering. I used the fresh basil to prepare pesto, which comes in handy for many recipes. I also harvested mint leaves—they were so fresh and aromatic, perfect for making chutney. From my Indian oregano plant, I made tea and even added it to pakoras for extra flavor. Rosemary was another favorite—I used it in pasta and a variety of western dishes.

So that’s a little glimpse into my garden and this year’s harvest. It wasn’t an easy season with the tough weather, but I’m still happy with what I was able to grow. Let’s get started and take a closer look!"** 🌿🌸🥒🐝🍃

Next, let’s move on to my green chili plant. It grew a little slower than expected, but still gave me a good yield this year. Surprisingly, they weren’t spicy at all.

This year, I also planted two varieties of tomatoes—beefsteak tomatoes and Roma tomatoes. We had a good harvest, but the main problem was squirrels! They would bite almost all the tomatoes, and even managed to get to some of the green chilies and zucchinis. Protecting the plants from them wasn’t easy, but somehow I managed.

Now, you might be wondering why I harvest my tomatoes when they’re still raw. The reason is, even after growing big, they just weren’t ripening on the plant. We waited for quite some time, but from my gardening experience in Canada, I know it doesn’t happen that quickly. So, I usually follow two different methods to ripen them. The first is keeping the tomatoes in a big bowl or vessel and covering it tightly with a cloth. The second is tying them in a cloth and waiting a few days. Both methods work really well.

Lastly, let’s talk about my purple beans. I actually got the seeds from a friend, and last year I harvested a huge batch. I saved some seeds and planted them again this year. Purple beans grow quickly and give a very good yield. They look so beautiful in purple, but once cooked, they turn green. The taste is amazing—you can use them in sambar, stir-fry, curry, kurma, and so many dishes. By around two months, they reach their peak. Honestly, they grow so fast—one day they’ll look tiny, and by the next, they’re ready to harvest!

This year, I also propagated jade plants in two different pots. Towards the end of September, as the cold weather sets in, most of the yields start to diminish. Right now though, the purple beans are ready to harvest. I chopped a few and froze them for later use.

That’s all for today’s gardening update! I hope you enjoyed this video. Please don’t forget to hit the like button and subscribe to my channel for more gardening stories, interesting recipes, and travel videos. See you next time!"** 🌱🍅🌶️🌿

Watermelon Jelly Recipe | No Artificial Colors | Easy Agar Agar Dessert

2025-09-06T14:06:00.000-04:00

Looking for a refreshing summer dessert? 🌞🍉 Try this homemade watermelon jelly made with agar-agar and no artificial colors—just the natural goodness of watermelon!

This recipe is super easy, kid-friendly, and looks just like a real watermelon when set. Using the watermelon rind as a mold gives it a fun and unique presentation. The jelly is smooth, silky, and absolutely delicious.

✨ Key Highlights:

Made with fresh watermelon juice (2 cups)
Set with agar-agar powder (vegetarian substitute for gelatin)
No artificial colors or flavors
Perfect dessert for kids & summer parties

Give it a try and let me know how it turns out! Don’t forget to LIKE 👍, SHARE 📲, and SUBSCRIBE 🔔 for more recipes and travel videos.

🍉 Recipe: Watermelon Jelly (No Artificial Color | Agar Agar Recipe)

Ingredients

2 cups watermelon juice (strained) (from ½ medium-sized watermelon)
1 tsp agar-agar powder (or agar-agar strands, adjusted accordingly)
1 tbsp sugar (adjust based on sweetness of watermelon)
1 tsp lime juice (optional, for tangy taste)
1 tsp chia seeds (optional, for watermelon seed effect)

Step-by-Step Instructions

Cut the watermelon in half and scoop out the flesh from one half. Scrape the rind nicely, as it will be used as the mold for the jelly.
Blend the watermelon flesh and strain it to remove pulp. Measure 2 cups of juice.
Transfer the juice into a saucepan and add 1 tsp agar-agar powder. Mix well until no lumps remain.
Add 1 tbsp sugar (or more/less depending on sweetness).
Switch on the stove, bring the mixture to a boil, and cook for about 10 minutes until the agar-agar and sugar are fully dissolved. The juice will turn bright red and slightly thick.
Add 1 tsp lime juice (optional) for a tangy flavor. Mix well and turn off the stove.
Immediately pour the hot mixture into the prepared watermelon rind.
Allow it to cool at room temperature, then refrigerate for 2–3 hours or until fully set.
Once set, sprinkle chia seeds on top (optional) to look like watermelon seeds.
Slice carefully and serve chilled—smooth, silky, and naturally colorful watermelon jelly!

Walking Tour of Toronto’s Allan Gardens | Free Botanical Garden & Greenhouse Walk

2025-09-03T08:00:00.001-04:00

Allan Gardens Conservatory is a historic urban park and greenhouse complex located in the Garden District of downtown Toronto. The conservatory is open year-round, offering a warm and vibrant botanical retreat even in Toronto’s coldest months.

The conservatory’s iconic center piece is the Edwardian-style Palm House, completed in 1910 and designed by architect Robert McCallum. It is surrounded by themed display houses including a Tropical House, Orchid & Bromeliad House, Temperate Show House, Arid (cacti and succulents) House, and a Children’s Conservatory

Address: 160 Gerrard Street East, Toronto, Ontario, Canada (some sources also list 19 Horticultural Avenue as an internal access point)

Location in City: The park spans a full city block, bounded by Gerrard (south), Carlton (north), Sherbourne (east), and Jarvis (west) Hours: Typically open daily from ~10 a.m. to 5 p.m., year-round Admission: Free for all visitors Accessibility & Amenities: The site is accessible and welcoming to all. Service animals are allowed, but pets are not. There are accessible washrooms inside. No coat check or lockers available; outside food and drink are not permitted inside

Pillaiyarpatti Mothagam Recipe | Traditional Kozhukattai | Vinayagar Chaturthi Special

2025-08-26T08:00:00.001-04:00

Celebrate this festive season with the traditional Pillaiyarpatti Mothagam / Kozhukattai recipe.

Mothagam (also called Kozhukattai) is a divine sweet dumpling made of rice, moong dal, jaggery, coconut, and ghee. It is a prasadam prepared in Tamil Nadu temples and households, especially in the famous Pillaiyarpatti temple.

In this video, I’ll show you step by step how to prepare authentic Pillaiyarpatti style Mothagam / Kozhukattai from scratch—just like it’s made in traditional homes.

🌸 Try this simple recipe at home and enjoy the taste of tradition.

👉 Don’t forget to LIKE 👍, SHARE 📲, and SUBSCRIBE 🔔 my YouTube channel 7s Kitchen for more traditional recipes and travel vlogs.

✨ Wishing you all a blessed day with Pillaiyarpatti Mothagam!

Ingredients:

1 cup raw rice
1/3 cup paasi paruppu (moong dal)
1 ½ cups jaggery powder
½ cup grated coconut
¼ tsp cardamom powder
2 tbsp ghee (plus extra for greasing)
3 cups water
A pinch of salt

Instructions:

Wash and soak raw rice and moong dal for 1 hour. Drain completely.
Dry them in shade until the outer layer is dry but inside still holds moisture.
Dry roast rice and dal for 5 minutes on low–medium flame. Let cool.
Grind coarsely using pulse mode.
Heat 3 cups water with a pinch of salt. When bubbles appear, add the rice–dal powder. Stir well.
Cover and cook 5–7 minutes, stirring in between, until soft and cooked.
Add jaggery, cardamom powder, grated coconut, and ghee. Mix well.
Cook until mixture leaves the pan and comes together like a ball.
Grease your hands with ghee. While warm, shape lemon-sized balls or use a mothagam mold.
Steam in a idli plate or steamer for 10 minutes.
Cool slightly and enjoy this traditional Pillaiyarpatti Mothagam.

Aval Kesari Recipe | Poha Kesari | Krishna Jayanthi Recipes | Flattened Rice Sweet Recipe

2025-08-22T18:05:00.001-04:00

In this post, I’ll show you step by step how to make Aval Kesari easily at home. You can use either white poha or red poha for this recipe. With just a few ingredients, you’ll have a melt-in-the-mouth sweet that’s ideal for festive occasions or as a quick dessert anytime.

Celebrate Krishna Jayanthi / Gokulashtami with this delicious Aval Kesari (Poha Kesari) – a traditional sweet made with flattened rice, saffron, and ghee. Aval is considered very special for Lord Krishna, making this recipe a perfect offering during the festival.

👉 Try this Krishna Jayanthi special recipe and let me know in the comments how it turned out. Don’t forget to like, share, and subscribe for more tasty recipes and travel vlogs!

🍽️ Aval Kesari Recipe | Poha Kesari | Flattened Rice Kesari

✨ Ingredients

1 cup thick aval (poha/flattened rice) – red aval can also be used
2 cups water
¾ to 1 cup sugar (adjust to taste)
2 tbsp ghee (divided)
1 tbsp cashew nuts
1 tbsp raisins
A few saffron strands (soaked in hot milk)
¼ tsp cardamom powder
A pinch of yellow food color (optional)

📝 Step-by-Step Instructions

Heat 1 tsp ghee in a pan, roast the aval until crisp, and set aside to cool slightly.
Once cooled, grind the roasted aval to a coarse rava/sooji-like texture (do not make it fine).
Heat 2 cups of water in a pan, bring it to a boil, and add the ground aval. Stir well to avoid lumps.
Cook until the aval absorbs all the water.
Add sugar, mix well, and then add saffron milk, cardamom powder, and food color (if using). Stir everything thoroughly.
Add 1 tsp of ghee, cook for 2–3 minutes on medium flame until the sugar melts and combines well.
In a separate pan, heat 1 tbsp ghee, roast cashews and raisins until golden, and add them to the kesari.
Mix well, switch off the stove, and let it rest. It will thicken as it cools.
Serve warm or at room temperature.

Aval Puttu Recipe | Sweet Poha Puttu for Gokulashtami | Krishna Jayanthi Special

2025-08-17T15:48:00.003-04:00

In this video, I’m sharing a traditional Aval Puttu recipe (Sweet Poha Puttu), a special prasadam prepared for Gokulashtami / Krishna Jayanthi. Aval (poha / flattened rice) is Lord Krishna’s favorite, and this sweet dish is often offered to Him on this auspicious day.

This recipe is simple, healthy, and delicious — perfect for breakfast, evening snacks, or festive offerings. Try this soft and tasty Aval Puttu and enjoy it with family and friends.

If you enjoyed this recipe, don’t forget to like, share, and subscribe for more traditional recipes and travel vlogs.

#AvalPuttu #PohaRecipe #GokulashtamiRecipes

Aval Puttu Recipe (Sweet Poha Puttu)

🥗 Ingredients

Thick Poha / Aval – 2 cups
Salt – to taste
Water – as needed
Ghee – 2 tbsp
Cashews – 10 to 12
Raisins – 1 tbsp
Jaggery – ¼ to ½ cup (adjust as per sweetness)
Grated Coconut – ½ cup
Cardamom Powder – ¼ tsp

👩‍🍳 Step-by-Step Instructions

Prepare Poha Flour

Grind 2 cups of thick poha into a coarse powder, like rava/sooji.
Transfer to a mixing bowl, add salt, and mix well.

Moisten the Flour

Sprinkle water little by little and mix gently until you get a crumbly texture.
If it turns too dry, pulse once in a blender to get a coarse puttu-like texture.
The right consistency: you should be able to form a firm ball that crumbles back into powder.

Steam the Puttu

Preheat a steamer/puttu maker/idli cooker.
Spread the crumbly flour on a cloth-lined steamer plate.
Steam for about 10 minutes or until cooked. Let it cool slightly.

Prepare the Garnish

Heat 2 tbsp ghee in a pan.
Roast cashews and raisins until golden. Set aside.

Mix Everything Together

Break the steamed puttu gently in a mixing bowl.
Add jaggery, grated coconut, cardamom powder, and the roasted cashews & raisins with ghee.
Mix well until combined.

Serve

Soft and delicious Aval Puttu is ready!
Serve warm as breakfast with banana or enjoy as an evening snack.

Sundakkai Puli Kuzhambu | Healthy Tamarind Curry with Turkey Berry | South Indian Recipe

2025-08-15T17:49:00.000-04:00

Learn how to make a healthy and delicious tamarind-based curry with turkey berry (Sundakkai in Tamil, Bhurtain Hindi).
Turkey berries are naturally bitter, but in this recipe, I’ll show you how to cook them so they taste flavorful and enjoyable. This is a traditional South Indian kuzhambu recipe that pairs perfectly with hot steamed rice.

Try it at home and let me know how it turns out in the comments!

📌 Ingredients:

Turkey berry (Sundakkai) – 1 cup
Sesame oil – 1½ tbsp
Mustard seeds – ¼ tsp
Split black gram (urad dal) – ¼ tsp
Fenugreek seeds – ⅛ tsp
Small onions – 15–20, chopped
Garlic – 10 cloves
Curry leaves – few
Tomato – 1, chopped
Turmeric powder – ¼ tsp
Kashmiri red chili powder – 1 tsp
Kuzhambu milagai podi or red chili powder – 1 tsp
Coriander powder – 1½ tsp
Tamarind – gooseberry-sized
Water – as needed
Salt – to taste
Jaggery powder – ½ tsp
Cumin powder – ½ tsp

📍 Perfect with: Hot steamed rice, papad, or any South Indian vegetable side dish.

💬 If you liked this video, please Like, Share & Subscribe for more healthy recipes and travel vlogs.

Step-by-Step Instructions (for video chapter markers)

Step 1: Prepare Turkey Berry

Crush turkey berries and roast them in 1½ tbsp sesame oil until aromatic. Remove and set aside.

Step 2: Temper the Spices

In the same oil, add ¼ tsp mustard seeds, ¼ tsp split black gram, ⅛ tsp fenugreek seeds.

Step 3: Add Aromatics

Add 15–20 chopped small onions, 10 cloves of garlic, and curry leaves. Sauté for 1 min.
Add 1 chopped tomato, a little salt, mix, cover, and cook until mushy.

Step 4: Add Roasted Turkey Berry

Return roasted turkey berries to the pan.

Step 5: Add Spices

Add ¼ tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp kuzhambu milagai podi (or red chili powder), 1½ tsp coriander powder. Sauté until the raw smell disappears.

Step 6: Add Tamarind Water & Simmer

Add 1 cup plain water + 1 cup tamarind water (prepared from soaked tamarind).
Add salt to taste + ½ tsp jaggery powder. Bring to a boil.

Step 7: Final Flavor Boost

Add ½ tsp cumin powder, simmer to desired consistency.

Step 8: Serve

Serve hot with rice and a side dish.

Andhra-Style Palakura Ulli Karam | Spicy Spinach Curry Recipe for Rice

2025-08-08T08:00:00.001-04:00

Andhra-Style Palakura Ulli Karam is a spicy and flavorful spinach curry made with onions, garlic, and traditional South Indian spices. It pairs perfectly with hot rice and a drizzle of ghee — a comforting and nutritious weekday meal!

This recipe is kid-friendly, easy to make, and packed with flavor. If you're looking for a delicious way to enjoy spinach, give this recipe a try! ✨ Don’t forget to like, share, and subscribe for more healthy recipes and travel vlogs!

🥬 Ingredients: To Grind (No Water):

1 medium onion (chopped)
4 garlic cloves
1 tsp red chili powder
1½ tsp coriander powder
Salt to taste
Tamarind (blueberry-sized piece)

To Temper:

3 tbsp sesame oil
¼ tsp mustard seeds
¼ tsp split black gram (ulunthu)
½ tsp Bengal gram (kadalai paruppu)
½ tsp cumin seeds
2 dry red chilies
A few curry leaves
Pinch of asafoetida (perungayam)

Other Ingredients:

4 garlic cloves
4 cups spinach (chopped and tightly packed)
¼ tsp turmeric powder
½ tsp jaggery powder (optional)
1 tsp ghee (optional, for added flavor)

🔄 Instructions:

Grind onion, garlic, chili powder, coriander powder, salt, and tamarind into a smooth paste (no water). Set aside.
Crush 4 garlic cloves and set aside.
Heat sesame oil in a pan and add mustard, ulunthu, kadalai paruppu, cumin, and dry red chilies.
Once they splutter, add curry leaves, asafoetida, and crushed garlic. Sauté until golden.
Add the ground paste and sauté for 2–3 minutes.
Add turmeric powder, mix well, and cook covered for 5–7 minutes until raw smell disappears.
Add chopped spinach and mix thoroughly. It will shrink as it cooks.
Add more salt if needed and optional jaggery for balance. Cover and cook for 5 more minutes.
Once spinach is cooked, continue until excess water evaporates.
Optionally, add 1 tsp ghee for flavor. Serve hot with rice and a generous drizzle of ghee.

No Sugar Muffins Recipe | Healthy Muffins Sweetened with Dates | Whole Wheat Eggless Muffins

2025-08-01T08:00:00.001-04:00

Looking for a healthy and delicious muffin recipe with no refined sugar? Try this No Sugar Muffins recipe made with dates and whole wheat flour. These muffins are naturally sweetened, eggless, and perfect for kids and adults alike!

Whether you're on a refined sugar-free diet or just looking for a healthier dessert or snack, these muffins are soft, moist, and incredibly flavorful — and they come together easily in one bowl! 🔔 Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more healthy recipes and travel vlogs.

🌟 Ingredients:

30 to 35 seedless dates
1½ cups hot milk
¼ cup coconut oil
1 cup whole wheat flour
1 tsp baking soda
½ tsp baking powder
Pinch of salt
½ cup mixed nuts & dry fruits (optional)
¼ cup dark chocolate chips (optional)

📝 Step-by-Step Instructions:

Soak 30-35 seedless dates in 1½ cups of hot milk until soft. Let cool slightly.
Blend into a smooth paste.Transfer paste to a mixing bowl. Add ¼ cup coconut oil and mix well.
Sift in 1 cup whole wheat flour, 1 tsp baking soda, and ½ tsp baking powder. Add a pinch of salt. Mix everything well to form a smooth batter.
Add ½ cup mixed nuts and dry fruits and ¼ cup dark chocolate chips (optional). Mix thoroughly.
Fill muffin liners ¾ full with the batter. Add desired toppings like nuts or choco chips.
Bake at 350°F (180°C) for 20-25 minutes or until a toothpick inserted comes out clean. Let cool and enjoy your soft, naturally sweetened muffins!

Notes:

Use soft, fresh dates for best results. If dates are dry, soak longer or use warm water with milk.
Let the date and milk mixture cool slightly before blending to ensure safe and smooth grinding.
Coconut oil can be replaced with neutral oils like sunflower or even ghee. For an oil-free version, use mashed banana or yogurt.
Always sift the flour, baking soda, and baking powder for a lump-free, soft batter.
Do not over mix the batter — mix until just combined for a light and moist texture.
Customize with add-ins like grated carrot, mashed banana, chopped apples, cinnamon, or vanilla for extra flavor.
Use the toothpick test to check doneness: it should come out clean. Avoid overbaking.
Store in an airtight container for 2–3 days at room temperature or refrigerate for up to a week. Reheat before serving.
Substitute with plant-based milk (like almond or oat milk) to make it vegan.
For kids or lunchboxes, make mini muffins. Reduce baking time by 5–7 minutes.