SuvaiArusuvai - Veg Recipes of India

Vatha Kuzhambu with Appalam or Pappad

2025-11-21T03:58:00.006+05:30

We normally eat vathakuzhambu rice with sutta appalam or fried appalam. But making vathakuzhambu with that very same appalam which is used as a side dish as the main ingredient is something that can be used as both the dish and its accompaniment. Vathakuzhambu a traditional South Indian Tambrahm dish is generally prepared with sundried vegetables, berries or even fresh veggies. The spices added to it enhance the taste of the dish and so do the veggies added to it.

The ingredients needed to make this Appala Vathakuzhambu:

Gingely OIl - 4 tbsp

Pappad - 4 or 5 nos

Mustard seeds - 1/4 tsp

Methi seeds - 1/4 tsp

Red Chilly - 2 nos

Channa dal - 1 tsp

Curry leaves - 1 tbsp

Manathakkali vathal - 2 tbsp (optional)

Vathakuzhambu powder - 4 tbsp

Asafodeita Powder - 1/4 tsp

Methi Powder - 1/4 tsp

Sesame seeds powder - 1/2 tsp

Tamarind - 1 lemon size tamarind

Tamarind paste - 6 tbsp

Salt - to taste (Better use crystalized rock salt -Kal uppu)

Method:

Add 1 1/2 cups of water to Tamarind Paste. Or prepare a thick extract from the lemon sized tamarind soaked in warm water for about 15 mins.

Cut the appalams or pappadams into small pieces. Fry them and set aside to remove the oil from it.

In a hard bottom pan add 2 tbsp of gingely oil and heat it. Add mustard seeds and when it splutters add the fenugreek seeds, channa dal, curry leavess and red chillies. Saute them well. Once the channa dal starts turning golden, add the manathakkali vathal if you are adding it and fry it till it gets crispier. Add the vathakuzhambu powder and let it get fried in the oil.. Now add turmeric powder and salt to the tamarind extract and add it slowly to the pan. Keep stirring till everything gets mixed well. Reduce the flame to medium and let it boil till the oil starts oozing out from the sides. Now add another tbsp of oil and keep it covered for about 3 mins. Open and let it simmer to semi thick paste like consistency. Add the fried pappad, another spoon of oil, methi powder and sesame powder.

Do not mix. Just cover so that the taste and smell of the powders seep in. It will enhance the taste of the kuzhambu. Before serving give it a stir and serve it with hot rice ghee or gingelly oil. Or serve it as a side dish to curd rice.

Instead of adding pappad and let it soak and making it get soggy, you can add it just before serving and immerse it and serve it so that the crispiness of the pappads are not lost fully.

Basundi - A creamy yummy desert

2025-11-21T03:22:00.005+05:30

A desert made of milk and milk alone which can be had both hot or cold. A sweet that is a speciality of Maharashtra and Gujarat district but still is relished a lot in most of the South Indian states too.

When I got married, I was so surprised to know that my husband and his elder brother are great fans of this yummy sweet. (I hate milk, cannot have it without some additives some how the smell and taste are of great aversion for me.) But after learning to make this sweet I too started eating it rather tasting it. A small cup or 1 or 2 tbsp of what I made.

The cooking time may vary from about 40 mins to 1 hour based on the quantity of full cream milk used.

Ingredients:

Full Cream Milk - 1 ltr

Condensed milk - 150 ml

Sugar - 1/4 cup (add slowly by adjusting the sweetness according to your taste)

Believe me with just these three ingredients this yummy desert can be made. But to make this one needs lots of patience and one should also be ready to use some good amount of fuel or electricity.

This can be made either on stove top or on induction cook top. Whatever is used one have to ensure that a hard bottom pan, and a sturdy ladle.

In a hard bottom pan add the full cream milk and bring it to boil. Once it starts boiling reduce the flame. Better simmer it to low. Keep stirring and keep scratching from the sides to avoid burning or charring. The entire milk should reduce to even less than half. At this time add the condensed milk and sugar and start mixing and stirring and again so that the sugar dissolves well and the condensed milk gets gelled with the already thick milk in the pan.

Once the milk gets creamier switch off the stove and serve it hot or cold.

How to make the Basundi much richer?

Add cashew nuts, badam and unsalted pistachio when the milk starts reducing. The nuts will get softer and get cooked well.

I personally avoid cardamom to Basundi but if you like it you can add about 1/4 spoon of cardamom powder to it.

Mix about 8 strands of saffron in a spoon of milk and add it to the pan before switching of the stove and give it a stir. Even though the reduction of milk will give a pinkish colour to the desert this will give a more enhanced orangish pink colour to the desert.

Variations or more additives to Basundi

Once I have tried adding grated and cooked carrot to the Basundi by adding it before adding the condensed milk and sugar.

Cook From the Heart : The Secret Ingredient to Truly Delicious Food

2025-11-10T18:00:00.001+05:30

I have always seen my mom cooking breakfast and lunch and sometimes evening snack too for my dad and for my brother and myself. By about 7.15 am the food will be ready on the table as on all week days we all eat a complete meal in the morning with a veg curry, sambar and or rasam and curd. We all will leave home max by 8.00 am. I am not here to share what we did in our childhood but what I want to share is what my mom did when she cooked for all of us in the morning. She used to chant slogas all that she knew while she cooked the food. May be that is the very reason the food tasted so divine and not just us, all my friends too liked it a lot. And this made me write this particular post in my food blog.

Cooking is more than just a daily chore or a means to fill our stomachs - it is an act of love, creativity and connection. When you cook from the heart, something magical happens. The food carries your emotions, your care and your warmth. It is mot about how perfectly the dish is plated or how exotic the ingredients are - it is about the intention behind it. The energy you pour into your cooking often reflects in the taste, aroma, and the joy it brings to others.

We have all experienced the truth. Think about all the favourite food that you had relished all these years, mother's favourite sweet, grandma's favourite sambar, a favourite aunt's favourite biriyani or the lovely cakes made by our kids. What makes the dishes so special is not just the recipe, it is the love and effort that go into it. Even simple dishes made with attention and affection often taste far better than fancy meals cooked in a rush or without heart.

Cooking is always a Reflection of the Cook

The mood and mindset of the cook can deeply influence the food. Yes and that is why my mom's food tasted divine as her foocus mood and mindset was clearly on the slokas that she was chanting. If you are cooking while you are irritated or distracted the dish may turn out uneven or uninspired. But when you cook with patience and joy, you create something soulful. That is why many traditional kitchens, especially the Indian homes, emphasize cooking with calmness and a pure heart. (To bring that calmness and pure heart only my mom used to chant slogas). Some even consider the kitchen sacred space where energy flows into food that nourishes both body and soul and spiit.

Cooking from the heart does not mean you need to be a professional chef or follow every instruction perfectly, it is about being present in the process - the rhythm of chopping vegetables, the sound of sizzling spices, the comforting smell of something baking. Each step becomes an act of mindfulness. When your hands move with intention, your heart naturally follows.

The Power of Emotion in Food

Have you noticed how food made for someone you love always feels different. That is because emotion plays a huge role in cooking. When you cook with love, it shows - in the texture, the balance of flavours, and the way it makes others feel.

In fact, science supports this too. Studies have found that our emotions influence the way we perceive taste and smell. Happiness enhances our sensory experiences, while stress for anger dulls them. So, a happy cook naturally makes a happier meals.

When you cook for your family or friends, you are not just providing nourrishment, you are sharing a part of yourself. A thoughtfully made meal says, " I care for you". It becomes a silent language of love and connection. That is why meals shared with loved ones often become beautiful memories.

Cooking as a Journey of Growth

Cooking from the heart also teaches patience, humility, and adaptability. Sometimes things don't go as planned - the rice over cooks or under cooks, the dosa sticks, or the cakes burnts. But those moments are opportunities to learn, to laugh, and to grow. You start to realize that perfection is not the goal - presence is.

Every dish you make adds to your story as a cook. You begin to discover your own rhythm, your preferences, and your style. Over time, cooking becomes less about following a recipe and more about trusting your instincts - a reflection of life itself.

How to cook from the Heart

Be Present: Set aside distractions. Focus on the aroma, texture, and feel of the ingredients.
Cook with gratitude: Think of the people you are cooking for and the blessings that allow you to prepare the food.
Enjoy the process: Don't rush. Let cooking become your form of relaxation or meditation.
Experiment fearlessly: Add your own touch to recipes. Cooking from the heart means expressing yourself.
Share generously: Food always tastes better when shared. Offer it with a smile - that is the true finishing touch.

Cooking from the heart transforms the simplest meal into something soulful. It is an art that does not require perfection, just presence. Whether you are preparing a festive feast or a quick weekday dinner. remember = your attitude is the most powerful ingredient you can add.

When you pour your emotions, love and gratitude into your food, it nourishes not just the b ody but also the soul. So next time you step into your kitchen, slow down, Feel the joy of creating something beautiful. Let your hands follow your heart-,because when you cook from the heart, the food will always turn out better.

Kalyana Manga Recipe

2025-02-18T07:56:00.004+05:30

The mango pickle that is served in the marriages are liked by all as they are made with the flavourful pickle powder if you are making it in a large scale. Else the below masala powder can be made instantly and the pickle can be prepared at ease. Increase the quantities accordingly/

Ingredients:

Raw Mango – 1 (chopped into fine pieces)
Fenugreek Seeds – ¼ tsp
Mustard Seeds – ¼ tsp (for grinding)
Red Chili Powder – 1 tsp
Salt – as required
Sesame Oil (Gingelly Oil) – ¼ cup
Mustard Seeds – ½ tsp (for tempering)
Asafoetida (Hing) – ½ tsp
Dry Red Chilies – 4 (broken)
Curry Leaves – ¼ cup

Method:

Prepare the Spice Powder:
- Dry roast mustard seeds and fenugreek seeds separately until aromatic.
- Let them cool, then grind them into a fine powder.
Prepare the Mango Mixture:
- Transfer the chopped raw mango into a mixing bowl.
- Add the ground spice powder, red chili powder, and salt.
- Mix well and let it sit for 30 minutes to absorb flavors.
Tempering - Step 1:
- Heat half of the sesame oil in a small pan until slightly bubbling.
- Pour it over the mango mixture and mix well.
Tempering - Step 2:
- Heat the remaining sesame oil in the same pan.
- Add mustard seeds and let them splutter.
- Add hing, dry red chilies, and curry leaves.
- Sauté until the curry leaves turn crispy.
- Pour this tempering over the mango mixture and mix well.
Final Steps:
- Let the pickle rest at room temperature for a few hours before storing.
- Transfer to a dry, airtight glass container.
- Enjoy with curd rice, dosa, or chapati!

Simple and Flavourful Pepper Rice Recipe

2025-01-21T22:57:00.000+05:30

Introduction:
Pepper Rice is a quick and aromatic South Indian rice recipe, perfect for a light lunch or dinner. The earthy spice of freshly ground pepper combined with gingely oil and the crunch of channa dal makes this dish delicious and comforting. Pair it with curd, raita, or pachadi for a wholesome meal.

Ingredients:

Cooked Rice: 1 cup
- For Cooking Rice: 2 cups water, 1 tbsp gingely oil (if using Jeeraga Samba rice), 3 whistles in a pressure cooker
Pepper Powder: 1 tsp
Channa Dal (Bengal Gram): 1 tbsp
Salt: To taste
Gingely Oil (Sesame Oil): 2 tbsp
Mustard Seeds: 1/2 tsp
Coriander Leaves: 1/4 cup (chopped)

Method:

Prepare the Rice:
- Cook rice with the specified water ratio (2 cups for regular rice; for Jeeraga Samba rice, add 1 tbsp gingely oil to the water).
- Once cooked, spread the rice in a serving bowl and drizzle 1 tbsp gingely oil.
- Gently mix with the back of a ladle to separate the grains. Set aside.
Prepare the Seasoning:
- Heat 1 tbsp gingely oil in a pan.
- Add mustard seeds. Once they splutter, add channa dal and sauté until golden.
- Add pepper powder and fry until it releases a fragrant aroma.
- Add salt to taste and mix well.
Combine:
- Pour the prepared seasoning mixture over the rice.
- Gently mix until the rice is evenly coated with the seasoning.
Garnish and Serve:
- Add chopped coriander leaves for freshness.
- Serve hot with curd, raita, or pachadi of your choice.

Tips:

For enhanced flavor, use freshly ground pepper powder instead of store-bought.
Ensure the rice is cooled slightly and the grains are separate before mixing to avoid clumping.
Adjust the amount of pepper powder based on your spice preference.

Pepper Rice is a perfect blend of simplicity and flavor, offering a comforting meal with minimal ingredients. The gingely oil adds a distinct aroma, while the pepper gives it a unique zing, making it a versatile dish for any occasion.

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Milagu Dhania Powder recipe

2025-01-21T22:44:00.006+05:30

Introduction:
Dhaniya Milagai Podi is a flavorful South Indian spice powder made with roasted coriander seeds, pepper, and other aromatic spices. It’s perfect for mixing with hot rice and ghee or gingely oil, offering a quick and delicious meal option. Adding curry leaves enhances its nutritional value and taste, making it a versatile pantry staple.

Ingredients:

Coriander Seeds (Dhaniya): 4 tbsp
Peppercorns: 12 nos
Cumin Seeds (Jeeragam): 4 tbsp
Urad Dal (Split Black Gram): 2 tbsp
Dry Red Chillies: 2 nos
Asafoetida (Hing): 1/2 tsp
Salt: To taste
Curry Leaves (Optional): 1/4 cup

Method:

Roast the Ingredients:
- Heat a dry pan on medium flame.
- Roast coriander seeds until aromatic and slightly golden. Remove and set aside.
- Roast peppercorns, cumin seeds, urad dal, and dry red chillies separately until golden and fragrant.
- If using curry leaves, dry roast them until crisp.
Grind the Mixture:
- Allow the roasted ingredients to cool completely.
- Grind them into a fine powder along with asafoetida and salt.
Store the Powder:
- Transfer the powder to an airtight container.
- Store in a cool, dry place. This can be stored for up to a month.

Serving Suggestions:

Mix Dhaniya Milagai Podi with hot rice and a drizzle of ghee or gingely oil for a simple yet satisfying meal.
Use it as a dry chutney with idli or dosa.
Sprinkle over vegetables or curries for an extra layer of flavor.

Tips:

Ensure all ingredients are roasted on medium heat to prevent burning and achieve even cooking.
Allow the ingredients to cool before grinding to retain the powder’s freshness and flavor.
Adjust the number of red chillies and peppercorns based on your spice tolerance.

The combination of coriander seeds and peppercorns creates a balanced flavor profile that is both earthy and mildly spicy. The option to add curry leaves boosts the nutritional value, while the long shelf life makes this a convenient addition to your kitchen.

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Puli Thogayal a Tangy and Herbful recipe

2025-01-21T22:37:00.000+05:30

Introduction:

This Tamarind Thogayal recipe simplifies the process by sautéing all the ingredients together, enhancing the flavors with gingely oil and fresh herbs. This thick, tangy paste is perfect for pairing with rice, dosa, or idli, delivering a burst of authentic South Indian taste with minimal effort.

Ingredients:

Tamarind: 1/4 cup (small orange-sized ball)
Gingely Oil (Sesame Oil): 1/4 cup
Dry Red Chillies: 8 nos
Tomato: 2 nos (cut into 8 pieces each)
Curry Leaves: 1/4 cup
Coriander Leaves: 1 cup (chopped)
Salt: To taste

Method:

Sauté Ingredients:
- Heat gingely oil in a pan.
- Add the tamarind and dry red chillies. Sauté for 1–2 minutes until aromatic.
- Add the chopped tomatoes, curry leaves, and coriander leaves.
- Sauté the mixture until the tomatoes turn soft and the leaves wilt.
Cool and Grind:
- Transfer the sautéed mixture to a plate to cool.
- Add salt to taste.
- Grind the mixture into a thick paste using a blender. Adjust salt if needed.
Serve:
- Tamarind Thogayal is ready to serve.

Serving Suggestions:

Mix the Puli Thogayal with hot rice and a drizzle of sesame oil or ghee for a comforting meal.
Serve as a tangy side dish for dosa, idli, or even chapati.
It also works well as a condiment with curd rice or vathal kuzhambu.

Tips:

Ensure the mixture cools before grinding to maintain the right texture and flavor.
Use fresh coriander leaves for the best taste and aroma.
Adjust the quantity of red chillies to suit your spice preference.

This simplified version combines all ingredients in a single step, making the preparation quick and easy while preserving the authentic flavors of South Indian Tamarind Thogayal.

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Pavakkai Varuval with a twist

2024-11-26T22:22:00.006+05:30

Pavakkai or Bitter gourd is a vegetable that many people dont relish much, but when it is made it flavourful people relish it.

Ingredients:

Bitter Gourd (Pavakkai): 1/2 kg (Mithipagal variety works best)
Onions: 2 medium-sized (thinly sliced)
Tomatoes: 2 (diced small)
Green Chilly: 2 (finely chopped)
Red Chilly: 2 (whole)
Sambar Powder: 1 tbsp
Red Chilly Powder: 1 tsp
Salt: To taste
Oil: 6 tbsp
Curry Leaves: 2 twigs
Coriander Leaves: 1/4 cup, finely chopped

Method:

Prepare the Bitter Gourd:
- Chop the bitter gourd into rounds and remove the seeds. Cut the rounds into 4 pieces.
- If using Mithipagal, cut it in half, remove the seeds, and then cut each half into two pieces.
- Add the bitter gourd pieces to a mixing bowl. Sprinkle 1/2 tsp salt and mix well. Set aside for 15 minutes to help reduce bitterness.
Prepare the Masala:
- After 15 minutes, add the thinly sliced onions, diced tomatoes, sambar powder, red chilly powder, and the remaining salt to the bitter gourd mixture. Mix well.
Fry the Bitter Gourd:
- In a hard-bottomed pan, heat 6 tbsp oil and add the curry leaves. Let them fry for a minute to release their flavor.
- Add the prepared bitter gourd mixture to the pan. Fry on low flame to ensure the bitter gourd gets evenly fried. Stir occasionally to avoid burning.
- Once the bitter gourd is crispy and cooked, remove from heat.
Finish with Coriander:
- Add the finely chopped coriander leaves and give the mixture a final stir.
Serve:
- Serve this flavorful Pavakkai Fry with sambar rice, rasam rice, or even with chapati or roti.

The combination of spices and slow frying creates a perfect crispy, flavorful side dish!

Tandoori Corn on the Cob

2024-11-26T21:45:00.009+05:30

We love corn on the cob any time and every time we get it. Beach park and any other place that sells it will have us lined up to get it. We tried to create something that we got to taste in a restaurant, But we got to eat only small small pieces. But we want to recreate it with the whole corn on the cob.

Ingredients:

Sweet Corn in the Cob: 2 (raw)
Hung Curd: 1 cup
Turmeric Powder: 1/4 tsp
Tandoori Masala Powder: 1 tbsp
Besan Flour : 2 tbsp
Ginger Garlic Paste: 1 tsp
Salt: 1/2 tsp
Unsalted Butter or ghee: 1-inch piece
Lemon Juice: From 1 lemon
Coriander Leaves: 1/4 cup, finely chopped

Method:

Steam the Corn:
- Steam the corn until it is fully cooked.
Roast the Besan:
- In a separate pan, roast the besan flour until it’s slightly browned and fragrant. Set aside to cool.
Prepare the Marinade:
- In a mixing bowl, add hung curd.
- Mix in turmeric powder, tandoori powder, salt, and ginger garlic paste.
- Add the roasted besan flour to this mixture and stir well to combine.
Coat the Corn:
- Once the corn is cooked, let it cool for a bit.
- Using a cooking brush, layer the corn with salted butter.
- Then, coat the corn generously with the prepared hung curd mixture.
Bake the Corn:
- Preheat the oven to 180°C (350°F).
- Bake the corn for about 7 to 8 minutes on one side.
- Flip the corn and bake for another 7 to 8 minutes on the other side.
Char the Corn:
- Once baked, remove the corn and place it on a flame to char it slightly for the smoky effect.
Final Touches:
- Squeeze lemon juice over the corn.
- Sprinkle with finely chopped coriander leaves.

Mixed vegetable Rice Kichadi

2024-11-26T19:12:00.009+05:30

Mixing leftover vegetables into a Mixed Vegetable Kichadi is a perfect way to get kids to enjoy their veggies while avoiding waste. It’s versatile and a tasty solution, whether you're making it from scratch or using up what you have left

Ingredients:

Tomatoes: 2 (add 2 more if you like a tangy flavor)
Onions: 2 medium-sized
Potatoes: 2
Carrots: 2
Capsicum: 2 (Note: You can avoid this if there are allergies in your household)
Green Peas: 1 small cup
Cauliflower Florets: 1 ½ cups
French Beans: 1 cup (chopped)
Green Chillies: 2 to 4, depending on your spice preference
Coriander Leaves: ½ cup, finely chopped
Basmati Rice: 2 cups
Water: 5 cups
Salt: 1 tsp (adjust after cooking)

Method:

Soak the Rice:
- Soak Basmati rice for 1 hour.
Prepare the Tempering:
- In a pressure cooker, heat 2 tbsp ghee.
- Once the ghee melts and heats up, reduce the flame.
- Add mustard seeds and let them splutter. Then add 1 tsp cumin seeds and 1/2 tsp asafetida powder. Mix well.
Add Spices and Vegetables:
- Add 1/4 tsp turmeric powder and mix it in well.
- Add the chopped green chillies, finely chopped onions, and stir.
- Once the onions are half-cooked, add the finely chopped tomatoes and mix well. Slightly mash the tomatoes with the back of the ladle.
Cook the Vegetables:
- Add all the chopped vegetables (potatoes, carrots, peas, cauliflower, French beans) and mix well.
- Sauté the mixture for about 5 minutes.
Cook the Rice:
- Add 5 cups of water and salt to the mixture.
- Once the water starts bubbling, add the soaked and drained rice.
- Close the cooker and cook on high flame for 10 minutes (this should produce about 4 whistles).
- After 10 minutes, reduce the flame and cook for another 5 minutes (this will produce another whistle).
Final Touches:
- Remove the cooker from the flame and let the pressure settle.
- Open the lid and add finely chopped coriander leaves and 2 tbsp of ghee.
- Mix well.
Serve:
- You can enjoy this kichadi as is, or pair it with any raita of your choice.

Tips:

For a richer taste, you can use butter instead of ghee when preparing the recipe.
Add a handful of finely chopped mint leaves to enhance the flavor.
You can also fry a few cashew nuts in ghee and add them for extra texture and taste.
For a more health-conscious version, you can skip the butter and ghee and use regular cooking oil instead.

Sweet Butter Cookies

2024-11-26T18:54:00.002+05:30

(Healthier Version with Wheat Flour)

Whenever I mention going to the bakery, the first request from both my dad and my kids is for butter cookies. Dad prefers the salted version, while the kids love the sweeter one. Although I haven’t tried making the salted version at home yet, the sweet one turned out to be a hit with everyone at home!

Ingredients

Wheat Flour: 280 g (Preferred over maida or all-purpose flour for a healthier option)Unsalted Butter: 200 g (at room temperature)
Sugar: 120 g
Salt: 1/4 tsp

How to Make Butter Cookies

Prepare the Dough:
- In a mixing bowl, whisk together sugar and butter until creamy. Use a hand whisk rather than a motorized one for better control.
- Sift the wheat flour and blend it into the butter mixture to form a smooth dough.
Chill the Dough:
- Knead the dough gently and flatten it between two sheets of butter paper.
- Place the flattened dough in the refrigerator for about 1 hour.
Cut the Cookies:
- After chilling, remove the top sheet of butter paper and cut the dough into your desired shapes (round or square shapes are most common).
Bake:
- Preheat the oven to 180°C.
- Arrange the cut dough pieces on a baking tray.
- Bake for approximately 12 minutes. Set a timer for 10 minutes to check for browning at the edges.
- Once the edges begin to brown, remove the cookies from the oven.
Cool and Serve:
- Allow the cookies to cool; they will harden to the perfect texture as they cool.

Spicy Yummy Poha balls - Snacky breakfast recipe

2024-09-04T19:25:00.001+05:30

A flavorful and versatile recipe for breakfast or snacks! Here’s my version of your recipe with the variations included:

Ingredients:

Poha/Aval: 1 cup

Fine Rava: 1/2 cup

Unsour Curd: 1 cup

Salt: 1 tbsp

Asafoetida/Hing: 1/2 tsp

Finely Chopped Coriander: 1/4 cup

Chili Paste: 1 tbsp

Ginger Paste: 1 tbsp (optional)

For Tempering:

Gingelly Oil: 4 tbsp

Ghee: 1 tbsp

Mustard Seeds: 1/2 tsp

Urad Dal: 1 tbsp (broken or whole)

Turmeric Powder: 1/2 tsp

Curry Leaves: A few, roughly chopped

Kashmiri Chili Powder: 1 tsp

Sambar Powder: 1 tbsp

Salt: 1/2 to 3/4 tsp

Method:

1. Prepare the Poha Mixture: Wash and soak the poha for 10 minutes. Drain and transfer to a mixing bowl. Add rava, salt, hing, coriander leaves, ginger paste (if using), and chili paste. Mix well. Gradually add curd to form a thick dough. Let it set for 15 minutes.

2. Steam the Balls: Grease idli plates. Form gooseberry-sized balls (or shape as desired) and place them on the plates. Steam for 10-12 minutes, then let the pressure settle.

3. Prepare the Tempering: Heat oil and ghee in a pan. Add mustard seeds and let them splutter. Add urad dal, turmeric powder, curry leaves, Kashmiri chili powder, sambar powder, and salt. Mix well.

4. Combine and Serve: Add the steamed balls to the tempering mixture. Toss gently to coat them evenly. Garnish with finely chopped coriander leaves. Serve hot with sauce, ketchup, or pudina chutney.

Variations:

1. Onion-Tomato Variation: Fry onions and tomatoes with the tempering ingredients before adding the steamed balls.

2. Pudina Paste Variation: Add pudina paste to the oil after adding the steamed balls and toss to mix.

Feel free to experiment and adjust according to your taste preference

Venjanam (Venchanam) Recipe

2024-05-27T22:41:00.005+05:30

This is a traditional dish, typically prepared by the farmers and eaten with green beans. A traditional recipe from the Kongu region of Tamil Nadu, a typical kongunadu recipe which was taught to me by my grandma, who is from that region.

Ingredients:

Tamarind: Size of a lemon
Chillies: 10 to 12 (depending on desired spiciness)
Coriander Seeds (Taniya): 2 tbsp
Bengal gram dal- 1 tbsp
Pepper: 1/4 tsp
Cumin Seeds: 1 tsp
Toor Dal: 1/2 cup or Avarai paruppu which is also called as Thattai paruppu locally
Coconut: 1, finely grated
Small Onions: 1/4 kg
Big Onions: 2
Eggplant: 1/4 to 1/2 kg (you can also use banana, cluster beans, or other vegetables)
Karamani - 1/2 cup optional

Method:

Fry the coriander seeds, pepper, bengal gram, red chillies and cumin seeds in gingely oil. Can add 1 tsp of ghee too. Chop the onions to a reasonably sized pieces and add the along with the roasted spices. Once cool, grind it together with grated coconut to a coarse paste.

Pressure cook the toor dal (thuvaram paruppu) for almost 8 whistles, it should be cooked to a mushy consistency. If you are adding Lobia (Karamani) pressure cook that too seperately.

The speciality of this dish (which acts as both side dish and also as a main dish for rice) is the shallots. The shallots are to be cut into 2 and then fried in ghee untill they turn golden brown.

Soak the tamarind and get thick tamarind pulp from it. Transfer the tamarind paste to a hard bottom vessel and add salt to it and bring it to a boil. Once it starts to boil add the sauteed shallots and finely chopped brinjals and or any other vegetables to the tamarind water. When all the vegetables are cooked 3/4th add the cooked Karamani if you are adding it. Let everything boil in low flame. Add the ground paste and let it boil till the raw smell of the paste goes off. Then add the cooked toor dal. Ensure that it is mushy, cooked well and there are no lumps. Mix all and bring it to a boil. Remove from flame and add springs of curry leaves just as it is done for aviyal.

Temper mustard seeds and 1/2 a spoon of methi in gingely oil and pour it on the curry leaves and cover it to infuse the flavours. Mix all before serving.

Other dals like moong dal or avarai paruppu can be added for a different taste.

Onions need to be halved or quartered and brinjals need to be chopped into small cubes.

Quick and Flavorful Onion Chutney Recipe (Vengaya Chutney)

2024-05-19T14:31:00.005+05:30

An aromatic and flavourful side dish for idlis or dosas and that too something to be done in a jiffy, theis chutney is known as Avasara Chutney - Urgent chutney in our family as this is done when ppl say we dont want milagaipodi which is always available at home. This chutney is very tasty and also bursting with flavours. A favourite dish for every one at home and this is taught by my Mother in law. This is a recipe that is pungent and also sweet due to the onions. The best part of this dish is that you can also mix it with steaming hot rice and a spoon of gingely oil too.

Ingredients:

Onions - 2 medium sized (increase the quantity if you are making this for more people)

Red Chiily round - 4 nos

Tamarind - small gooseberry size or 1/2 tbsp Tamarind paste

Crystal salt - Kal uppu - 1/2 tsp

For tempering:

Gingely Oil - 4tbsp

Mustard seeds - 1/2 tsp

Curry leaves - a few

Method:

Heat 2 tbsp oil in a hard bottom flat pan. Chop the onions roughly and add it to the oil along with the red chillies and tamarind. Saute the onions till they become golden brown but ensure that you are not browning them. Add the salt over the onion and if you are adding the tamarind paste add it at this time. Let it cool down. Grind it to a coarse paste. Dont add too much of wate just 2 tbsp of water. Do not add more than that as the chutney will turn watery which should not be the consistency. Spread the curry leaves on the chutney.

Heat the remaining 2 tbsp of oil in a tadka pan, add the mustard seeds and when it splutter add it on top of the curry leaves.

How to make ghee at home

2024-02-08T10:00:00.011+05:30

Now a days there are lots of brands of ghee available in the market. They advertise it as Manal Manalaai Nei - Sand like textured ghee. I have grown up eating ghee that was made at home. Dad will purchase butter - the Oothukuli butter from the famous Thayar Dairy stores in Ranganathan Street, T. Nagar, near the railway station. The butter will be pure white. I am not sure now if it is cow butter or butter from buffalo as the butter that I get now a days are slightly yellow in colour. The ghee made from this store bought butter at home smells great and the whole house will be full of that smell for almost the whole day. The best part of it is we kids get to eat a small ball of the butter which definitely we look for. The butter is not table butter. It is saltless and is of a smooth texture. I find that texture lacking in today's store bought cooking butter be it of any brand.

Making ghee at home is indeed a cherished tradition for many, and the quality and texture often surpass store-bought options. The process may seem straightforward, but attention to detail is crucial to achieve the perfect result.

To begin, start with high-quality butter, preferably pure white in color, which may indicate it's sourced from cow's milk. Oothukuli butter from renowned dairy stores like Thayar Dairy in T. Nagar is a popular choice for its purity and flavour.

Once you have your butter, follow these steps carefully:

Preparation: Ensure the butter is at room temperature before starting the process. Cut it into small cubes to facilitate even melting.

By following these steps with care and attention, you can create homemade butter with a smooth texture and rich aroma that surpasses many store-bought options. Enjoy the process and savour the delightful taste of homemade goodness!

Prepare the Butter: Place solid butter in a hard-bottomed pan and begin melting it over normal heat.
Melt and Stir: Once the butter melts completely, reduce the flame to medium and start stirring continuously. The melted butter will initially appear opaque.
Monitor and Adjust Heat: As the butter begins to bubble, reduce the flame further to prevent overflowing. Continue stirring to ensure even cooking and to avoid burning.
Observe Aroma and Transparency: At this stage, you'll notice the distinct aroma of ghee starting to emerge. The liquid will gradually turn transparent, indicating that the ghee is ready.
Strain and Store: Once the ghee reaches the desired consistency and color, remove it from heat and allow it to cool slightly.

After removing the pan from the flame, place it on a solid surface to cool. Once the ghee has cooled to a manageable temperature, carefully transfer it to a designated ghee pot or container for storage.

As the ghee settles, you may notice sediment at the bottom of the container. This sediment, known as "ghee residue" or "ghee solids," can be utilized in various culinary applications to enhance flavour and nutrition. Stay tuned for another post where I'll share creative ways to utilize this nutritious by product of homemade ghee.

Delicious Tomato Sambar Recipe for Idly, Dosa, and Roti

2024-01-20T10:06:00.002+05:30

Looking for a flavourful side dish for your favourite breakfast or dinner staples? Try this tangy and aromatic tomato sambar recipe, perfect for pairing with idly, dosa, or roti. Quick and easy to make, it's a sure fire hit at any mealtime.

"Tangy Tomato Sambar Recipe"

When you're in need of a delectable side dish for your idly, dosa, or roti, this tomato chutney recipe comes to the rescue! Bursting with flavor and easy to whip up, it's a must-try for any South Indian food lover.

"Ingredients"

8 medium-sized tomatoes (preferably country variety for optimal sourness)
8 shallots
2 green chillies
2 red chillies
A handful of curry leaves
1/4 cup finely chopped coriander leaves
1 1/2 tsp salt
1/2 tsp hing (asafoetida)
1/2 tsp turmeric powder
1 tbsp gingelly oil
1/2 tsp mustard seeds
1 tsp cumin seeds
2 cups thuvar dal (optional, pressure cooked and mashed)

Method:

Peel and chop the shallots into halves. Chop the tomatoes into small cubes using a chopper or knife.
Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and turmeric powder. Saute for a minute.
Slit the green chillies and add them to the oil along with the red chillies. Add half of the curry leaves and saute well.
Add the chopped shallots to the pan and mix thoroughly. Cook over low flame, stirring continuously until the shallots turn glossy.
Increase the flame and add the chopped tomatoes along with 1/2 cup of water. Let the tomatoes cook until soft and mushy.
Mash the tomatoes well using a masher. Season with salt and bring the mixture to a boil.
Add the remaining curry leaves and chopped coriander leaves to the sambar.
Serve the hot tomato sambar with idly, dosa, or chappati.

Keerai Masiyal - a quick and simple recipe

2024-01-10T21:31:00.005+05:30

Convenience in food preparation has become increasingly important in today's fast-paced lifestyle. With options like cut fruits, chopped vegetables, and even pre-cleaned spinach available in the market, it's easier than ever to incorporate healthy and nutritious ingredients into our meals.

Even if pre-chopped spinach isn't readily available, purchasing cleaned spinach and using a vegetable cutter or chopper to prepare it can significantly streamline the cooking process. Chopping spinach ahead of time saves valuable time in the kitchen, making meal preparation more efficient and manageable, especially during busy weekdays.

By taking advantage of these convenient options, we can ensure that we have access to fresh, wholesome ingredients while minimizing the time and effort required for meal preparation. This allows us to prioritize health and nutrition without compromising on convenience or flavor in our meals.

Ingredients:

1 bunch of greens or 3 cups chopped greens
2 tbsp Oil
1/2 tsp Mustard seeds
2 tbsp Whole Urad dal
1/2 tsp Asafoetida
4 Red Chillies
1 tsp + 1/2 tsp Salt

Method:

Wash and clean the greens thoroughly. Add 1/2 tsp of salt and wash them again to ensure they are free of any sand or dirt. Repeat this process 3 to 4 times if necessary.
In a pressure cooker, add 1 tablespoon of oil and 10 ml of water. Add the washed greens and pressure cook for 3 whistles. Allow it to rest until the pressure naturally releases. Then, open the cooker and add 1 tsp of salt. Mash the cooked greens well.
In a separate tadka pan, heat the remaining oil. When hot, add the mustard seeds and let them splutter. Then, add the whole urad dal, asafoetida, and red chillies. Fry until the dal turns golden brown and the red chillies become fragrant.
Add the tempering mixture to the cooked greens and mix well.
Serve this nutritious greens dish with Vathakuzhambu, rasam rice, or curd rice for a wholesome and flavorful meal.

Enjoy this simple yet delicious way to incorporate greens into your diet

Time Savers

2023-10-26T19:51:00.000+05:30

There are few recipes that can be prepared and stored and can be used whenever and wherever needed.

Orange Carrot Moctail

2023-10-26T11:36:00.003+05:30

Ingredients:

2 Oranges (Nagpur variety) OR 4 Mosambis
4 Carrots
1/4 cup Lime juice
1/2 tsp Salt
1 tbsp Honey
1/8th cup Mint leaves
1 Lemon slice
Ice cubes

Method:

Grind the carrots to make juice, yielding approximately 200 ml.
Juice the oranges (or mosambis) to obtain approximately 200 ml of juice. Alternatively, use store-bought orange juice.
In a tall glass, add 3 to 4 ice cubes.
Pour 100 ml of carrot juice and 100 ml of orange (or mosambi) juice into the glass.
Add honey and lime juice to the mixture, and stir well to combine.
Garnish the mocktail with mint leaves and add a slice of lemon to the rim of the glass for decoration.
Serve the refreshing Orange Carrot Mocktail as a party starter, a healthy summer cooler, or as an after-school drink for kids.

Enjoy this delicious and nutritious beverage

Kaichiya Moru

2023-10-26T10:57:00.003+05:30

Kaaichiya moru or Moru kaaichiyathu is a simple recipe from Kerala just like Neer mor made in Tamilnadu. Just like the people of Tamil nadu the Keralites also end thier meal with rice and curd or buttermilk. This is a flavourful and aromatic dish.

Here's the recipe for Kaaichiya Moru or Moru Kaaichiyathu, a traditional Kerala dish:

Ingredients:

2 cups Curd (Thick and Creamy)
2 cups Water
6 Shallots (Sambar Onion)
1 inch Ginger
1 Green Chilli
1 tbsp Salt
1 pinch Turmeric Powder
1 tbsp Hing (Asafoetida)
1 tsp Mustard Seeds
1/2 cup Curry Leaves
1/2 cup Coriander Leaves
2 Red Chillies
2 tbsp Coconut Oil

Method:

In a large bowl, whisk the curd until smooth. Slowly add water while whisking until it reaches a semi-thick consistency. Set aside.
Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add the red chillies, hing, and chopped curry leaves.
Next, add finely chopped shallots, green chilli, and ginger to the pan. Stir well.
Sprinkle turmeric powder and continue to sauté until the shallots turn translucent.
Pour the beaten curd mixture into the pan and stir continuously over medium heat until it becomes warm and starts bubbling. Be careful not to let it boil, as the curd may curdle.
Once warmed through, turn off the heat. Add salt to taste and mix well.
Garnish with finely chopped coriander leaves and cover the pan.
Serve the Kaaichiya Moru as a side dish with rice or enjoy it as a refreshing summer cooler.

This dish is not only delicious but also provides a cooling effect, perfect for hot summer days.

Dry Fruit Halwa

2023-10-26T09:29:00.007+05:30

Another halwa which is healthy and nutritious that an be made as a prasad for festivals and functions and get togethers.

Ingredients:

Almods - 1 cup

Cashew nuts - 1 cup

Dates - 6 nos

Raisins - 6 nos

Pista - 6 nos

Milk - 1/2 cup

Sugar - 1 cup

Ghee - 2 tbsp

Method:

Soak the almonds and cashew nuts seperately over night. Next day morning remove the skin of the almonds and grind it along with the cashew nuts to a fine paste by adding 2 tbsp of milk.

Chop th pista and dates finely and mix it with the raisins.

Add the paste to a hard botto pan and saute it by tossing it from bottom to up witout burning it but it should become golden colour. Add sugar,mixed dry fruits and 1 tbsp of ghee and keep mixinng it and stirring it constantly. Keep adding milk little by little. Let it thicken. Add the remaining ghee. Once it thickens spread it on a ghee greased plate. Let it cool cut into pieces.

Dry fruit Kesari

2023-10-26T09:12:00.007+05:30

A sweet dish that could be made in a jiffy in around 15 to 20 mins using dry fruits and rawa. This is similar to Rawa Kesari with extra ingredient of dry fruits added to it.

Ingredients:

Dates - 6 nos

Raisins - 12 nos

Almonds - 12 nos

Cashew nuts - 12 nos

Pista - 12 nos

Rawa - 1/2 cup

Sugar - 4 tbsp

Ghee - 4 tbsp

Water - 1 cup

Cardamom powder - 1/2 tsp

Method:

Chop the dates finely. Sliver 6 of the almonds, 6 cashew nuts and pista. Fry these along with raisins in a tbsp of ghee in low flame.

Stir fry rawa in another tbsp of ghee in low flame till the colour changes slightly golden. Remove from flame and set it aside to cool.

In a hard bottom pan add water and bring it to boil once it starts boiling add sugar, cardamom powder and bring it boil till the sugar dissolves. Add the fried rawa to it and mix it well. Ensure it does not form lumps. Once it starts bubbbling add the dry fruits to it and mix well.

Fry the remaining cashew in ghee and once removed from flame add the remaining almonds (sliver them too) and add it to the kesari.

Mango Rice

2023-10-25T19:39:00.002+05:30

Ingredients:
Mango - 1 medium sized (let it be a bit tangy)
Rice - 1 cup
Gingely oil - 8 tbsp
Ghee - 4 tbsp
Mustard seeds - 1 tsp
Hing - 1/2 tsp
Green chilly - 4 nos (finely chopped)
Turmeric powder - 1/2 tsp
Salt - 1 tbsp

Method:
The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely.
Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool.
Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove.
Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required.

Tomato rice for neivedhyams

2023-10-25T19:23:00.003+05:30

When it comes to making neivedhyams and when you plan to make mixed rice varieties it is always to be made without Onions and garlic. Many people find it hard to have it without these two. But my mom makes tomato rice without onion and garlic always and I have grown up eating that. This recipe is my mom's favourite and so is mine. The taste of the juice of the tomato seeping inside the cooked rice is definitely something to be relished. It does not need any special rice variey like Basmathi or Jeeraga Samba. Can be made with the regular raw rice that is used daily

Ingredients:

Tomato - /12 kg or 8 nos

Green chilly - 2 nos

Curry leaves - 1/4 cup

Coriander leaves - 1/2 cup

Mint leaves (optional) - 1/4 cup

Ginger - 1/2 inch piece1

Salt - 1 1/2 tbsp

Gingely oil - 4 tbsp

Ghee - 2 tbsp

Mustard seeds - 1 tsp

Hing - 1 tbsp

Turmeric powder - 1 tsp

Dhaniya - 2 tbps

Urad dal - 1 tbsp

Channa dal - 2 tbsp

Red Chilly - 6 nos

Rice - 1 /2 cups

Water - 2 cups

Method:

In a tadka pan add dhaniya, 1 tbsp of channa dal and urad dal and fry till it starts getting golden brown. Transfer it to a plate. Add the red chillies and fry it till it starts becoming aromatic. When it is cool dry it to a fine powder.

Chop the tomatoes finely either using manual or electric chopper. Add the green chillies ginger, curry leaves, 1/2 cup coriander leaves and mint leaves along with the tomatoes and chop all.

Pressuire cook the rice with a spoon of ghee and 1 1/2 cups of water for 2 whistles. Once cool spread it on the plate.

In a hard bottom pan add the ghee and gingely oil. Once hot add the mustard seeds, 1 tbsp of channa dal, hing, turmeric powder and mix well. Add the chopped tomatoes and mix well. Add 1/2 cup of water and salt. Cover and cook in a slow flame till all the water is absorbed. Mix well. Add the powder and mix thoroughly.

Add the cooked tomato to the cooked rice slowly and mix slowly. Use a fork or the back of the laddle to mix the rice so that it does not break. Add the remaining finely chopped coriander leaves.

Adjust the salt as required.

Serve hot with the vegetable of your choice. But it tastes yummy even without any side dish.

Sambar sadham for neivedhyams

2023-10-25T18:51:00.000+05:30

When we make mixed rice varieties one of the recipes that needs extra care and cooking is sambar saadham or sambar rice and when it is made for neivedhyam /prasad, onion is not added. It can be made with just one vegetable or with a few vegetables. It is similar to araichu vitta sambar

Ingredients

Rice - 1 cup

Thuvar Dal - 1 1/2 cup

Water - 5 cups

Tamarind paste - 3 tbsp

Gingely oil - 4 tbsp

Ghee - 4 tbsp

Dhania - 2 tbsp

Thuvar dal - 1 tbsp

Channa dal / Kadala paruppu - 1 tbsp

Red Chilly - 8 nos

Cumin seeds - 1 tsp

Curry leaves - 1/2 cup

Grated coconut - 1/2 cup

Coriander leaves - 1/2 cup

Hing - 1/4 inch piece (or 1 tsp powder)

Salt (preferrably rock salt) - 1 1/2 tbsp

Cashew nuts - 12 to 15 nos (finely chopped)

Mustard seeds - 1 tsp

Turmeric powder - /12 spoon

Vegetables to use:

Carrot - 2 nos

Potato - 2 nos (medium sized)

Beans - 150 gms 1(can also be avoided)

Green peas -1/2 cup (if using dry peas soak it the previous night)

Chow chow - 1 no small size

Brinjal - 2 nos (round ones medium sized)

Pumpkin - 1/4 kg

Method:

Wash and Soak 1/2 cup dal and rice seperately for 30 mins. Pressure cook it with 3 cups of water. Add 1 spoon of gingely oil to it. Once cooled and pressure is released mash it well. Transfer it to a bowl and keep that in a shallow plate with hot water so that it does not gets lumpy.

Pressure cook 1 cup dal with a pinch of turmeric powder and mash it well.

In a hard bottom shallow pan add 1 tbsp of ghee and 2 tbsp of gingely oil. When it gets hot add dhaniya, thuvar dal, channa dal in the same order. When all these changes colour add hing and red chillies. Fry all these for 5 mins add 1/4 cup of curry leaves, grated coconut and mix them all well till the coconut turns slightly golden. Remove from flame add the cumin seeds and let it cool. When cold grind it with 1/12 cup of coriander leaves to a fine paste by adding 1/4 cup of water.

Heat 1 cup of water and add the tamarind paste to it and make it tamarind water.

Peel and chop carrots, chow chow and potatoes to cubes. Beans to 1 inch pieces. Brinjal to cubes, peel and cut the pumpkin to big pieces. If it is dry green peas pressure cook it seperately. If it is normal green peas add it along with the other vegetables. Pressure all with a pinch of turmeric powder and 1/2 spoon of salt for just 2 whistles. Let it cool.

In a hard bottom pan add 1 tbsp of gingely oil and 1 tbsp of ghee and once hot add the mustard seeds and when it splutters add the tamarind water slowly to it. Add the salt and bring it to boil. Once it starts boil add the pressure cooked vegetables and 1/2 cup of water and let it boil for a while. When it starts boiling add the ground paste and mix well. Keep stirring so that it does not settle at the bottom but is mixed well with the tamarind water. Once it thickens add the mashed dal and mix it well and bring it to boil.

In a shallow vessel transfer the rice and add sambar slowly and keep mixing till it reaches the perfect consistency.

In the tadka pan add the gingely oil and ghee. When hot add the finely chopped cashew nuts. Spread the remaining curry leaves on top of the mixed rice. Pour the cashew nut tadka on top of the curry leaves. Chop the remaining 1/4 cup coriander leaves and add it on top. Keep coered so all the flavour and frangrance is enhanced. Mix well before serving.

Serve hot with fried appalam or pappadam or with potato kara curry.