September 30, 2016
Verkadalai Sundal (Peanut Sundal)
September 29, 2016
Karuveppilai / Curry Leaves Rasam
We use Curry leaves in almost all types of rasams for seasoning and flavouring. Curry leaves are packed with rich iron content and in this type of rasam we get the full goodness of the curry leaves. During the curry leaves season, get fresh leaves and make this rasam powder and store it to get the full benefits of these nutritious leaves. This rasam can also be enjoyed as soup to keep you refreshing..
September 28, 2016
A Traditional and Healthy Sweet Snack that tastes divine and it is made with Green gram and jaggery. It is made during Navaratri. And also when a new baby is born, On the day of naming ceremony we have the custom of putting the child in the decorated wooden cradle. During that occasion it is a custom to keep a bowl of this sweet near the cradle. Since it is very healthy and tasty we make this as snack often and it can be just had as a jam spread between the breads or just place them on the rotis, roll them and have for lunch. A very different and nutritious sweet accompaniment..
September 27, 2016
Ring Murukku / Andhra Murukku
September 26, 2016
No Fry Crispy Veg Balls
September 25, 2016
One of the simplest, easiest and tasty side dish for idli, dosa, pongal and chapathi. This chutney has been made in Tamilnadu since a very long time , though its name is Bombay Chutney. In some parts its also called as Besan flour chutney or Kadalamavu chutney. No coconut, No grinding and a very quick side dish..
September 23, 2016
Veg Rava Idli
September 22, 2016
September 21, 2016
Keerai / Spinach Vadai
We all know vadais in a different shape but here in Tirunelveli in some street shops I have seen this Keerai Vadais in the shape of Bondas. And it was really interesting to know that these crispy vadais are made very easily without grinding the dals and instead they use the roasted flour. Is it not enough to kindle my curiosity to get the recipe and make it!!
September 20, 2016
Tomato Dal Fry
September 19, 2016
Aloo Stuffed Milagai / Chilli Bajji
Milagai Bajji is the most popular street food of South India. When the seeds are taken out and veggies are stuffed and fried it becomes more tasty. Hot Milagai Bajjis with a cup of tea in the evening .... Who can say 'NO' to this?
Pre time: 15 mins
Cooking time: 20 mins
Ingredients for making Stuffed Milagai Bajji / Stuffed Chilli Bajji:
Bajji Milagai / Banana pepper 8
Besan flour 200 gms
Raw rice flour or Corn flour 1 table spoon
Salt to taste
Red chilli powder 1/4 tea spoon
Cooking soda a pinch
Well boiled pressure cooked potatoes 3 of normal size
Turmeric powder, Red chilli powder, Salt, Asafoetida powder
Finely chopped coriander leaves, grated ginger to taste
1/4 teaspoon of roasted jeeragam / cumin seed powder
Mash the potatoes and mix with all the items , add a tea spoon of lemon juice and keep aside.
How to make Stuffed Milagai Bajji / Stuffed Chilli Bajji?
With the besan flour add the salt, chilli powder, rice flour, cooking soda and mix well.
Pour some water and bring it to thick milkshake consistency.
If you have idli batter at home you can add two laddles of batter with this instead of rice four.
Wash the chillies well.
With a knife make a slit vertically starting from below the stem till 1 cm above the bottom.
Scoop out the seeds and fibre inside with the knife and stuff the potato mix inside and press the edges tightly.
Dip them in to the batter.
Heat oil in a pan for frying.
Put the dipped chillies in twos or threes in to the pan and fry to golden brown.
Serve with tomato sauce or chutney.
ALSO SEE THE RECIPES OF MOUTHWATERING ONION BAJJI AND VAZHAIKKAI BAJJI
September 18, 2016
Venthaya Thogayal / Fenugreek Seeds Chutney
A very healthy, fibre rich, refreshing chutney with fantastic aroma and mixed flavours. I really feel for missing this amazing chutney all these days. I got this recipe from a guest recently and it tasted heavenly. Mix this chutney with hot steaming rice adding two tea spoons of sesame / gingelly oil and enjoy the meal. Any vegetable kootu is the best side dish for this rice.
September 17, 2016
Maravalli Kizhangu / Tapioca Adai
September 16, 2016
Idli Pepper Fry
September 15, 2016
Instant Nellikkai / Amla Pickle
A pickle with minimum oil and hence can have this pickle guilt free and this can be eaten as soon as you make it....
Pre time: 10 mins
Pre time: 10 mins
Cooking time: 10 mins
Ingredients for making Instant Nellikkai / Amla Pickle :
Nellikkai / Amla / Gooseberries 15
Red chilli powdered 1 full tea spoon
Hing powder / Asafoetida 1/4 tea spoon
Fenugreek 3/4 tea spoon
Salt as required
Sesame / Gingelly oil 3 tea spoons
How to make Instant Nellikkai / Amla Pickle ?
In a pan dry roast the fenugreek / venthayam to golden brown, powder it and keep aside.
Wash the gooseberries, wipe them out and steam them in an idli cooker or steamer for 20 minutes.
By this time they will become soft and easily you can take the seeds out.
Heat a pan with oil.
Once oil is heated keep the flame low and add the salt, asafoetida and red chilli powder to the oil and give a fast stir.
Add the boiled gooseberry pieces to it and fry them well.
Let them get fried in low flame for 7 to 8 minutes.
Add the fenugreek powder and switch off the stove.
Once they get cooled down store in an air tight box , refrigerate and use.
September 14, 2016
Spicy Cauliflower and Potato Curry
September 13, 2016
Idichu Pizhinja Payasam (Popular Dessert of Kerala)
This is the traditional and authentic Kerala Payasam / Kheer served in most of the marriages. Marraige feasts in Kerala are known for the varieties of payasams served. Minimum two varieties are served. In those days they serve this Idichu Pizhinja payasam with a ladle made of polished coconut shells. The jaggery syrup blended with coconut milk and the small coconut pieces roasted in ghee make this kheer heavenly...
September 12, 2016
Puli Milagai / Tangy Green chilli sauce
Puli Milagai is a lovely and tasty side dish to have with idli, dosa, chapathi, upma and even with bread toast. The hotness of green chillies when blended with the spices , cooked in tamarind juice and added jaggery it really tickles the taste buds. The simple curd rice turnsout heavenly when had with this...
September 11, 2016
Kalan - A delicacy from Kerala
September 10, 2016
September 09, 2016
Venthaya Mor Kuzhambu (Roasted Fenugreek Buttermilk Kuzhambu)
September 08, 2016
Kathirikkai / Brinjal Kichadi
September 07, 2016
Nellikkai Sadham (Amla / Gooseberry Rice)
September 05, 2016
Sukku Malli Coffee (Dry Ginger Coffee)
Sukku Malli Coffee is a herbal drink that tastes very yummy and is a perfect ideal evening drink that is good for digestion and gives a consoling feel to sore throat. Every ingredient used in this has medicinal value. This coffee is very famous in Tirunelveli and sold in nook and corner of the city along with Payaru Sundal (Boiled Green Grams). A simple, yet healthy evening drink and snack of course.
September 04, 2016
Perfect Thengai / Coconut Pooran
September 03, 2016
Ganesh Chathurthi Recipes
September 02, 2016
Aval Pooran Kozhukattai / Poha Modhak
Instead of making pooran fully with coconut, for a change I tried this Aval Kozhukattai that needs a little coconut. It came out very well and the aval/ poha helps to absorb the jagerry in pooran when it melts during steaming. So the Kozhukattais come out perfectly without any juice coming out and looks pure white..