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Latest Recipes


  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe
  • Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Peas Stuffed Paratha Recipe

    August 11, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:
    Wheat flour – 250 gms
    Green Peas – 1 cup
    Carrot – 1/2 cup chopped
    Grated Cheese – 1 tablespoon
    Green chilli – 4
    Grated ginger – 1 tsp
    Turmeric – 1/2 tsp
    Jeera – little
    Salt – to taste
    Oil – little
    Coriander leaves and water
    Method:
    1. First take wheat flour and prepare soft chapati dough.
    2. Leave it for a minimum of 15 mins so that parathas will come out soft.
    3. Now take a pan, heat oil, add jeera, green chilli, ginger, green peas, chopped carrot, turmeric and salt.
    4. Mix well and keep it closed and allow it to cook in low flame for 5 mins.
    5. Allow it to cool and grind it without adding water.
    6. Mix this mixture with grated cheese and chopped coriander and keep the stuffing ready.
    7. Take small balls of the wheat dough and make small cup size shapes and stuff the mixture and seal the dough properly.
    8. Prepare chapatis and cook by adding oil on either side.(Do not try to flatten too much as the stuffing will come out)
    This Peas stuffed paratha goes well with pudhina green chutney.

    Ingredients:

    Wheat flour – 250 gms

    Green Peas – 1 cup

    Carrot – 1/2 cup chopped

    Grated Cheese – 1 tablespoon

    Green chilli – 4

    Grated ginger – 1 tsp

    Turmeric – 1/2 tsp

    Jeera – little

    Salt – to taste

    Oil – little

    Coriander leaves and water

    Method:

    1. First take wheat flour and prepare soft chapati dough.

    2. Leave it for a minimum of 15 mins so that parathas will come out soft.

    3. Now take a pan, heat oil, add jeera, green chilli, ginger, green peas, chopped carrot, turmeric and salt.

    4. Mix well and keep it closed and allow it to cook in low flame for 5 mins.

    5. Allow it to cool and grind it without adding water.

    6. Mix this mixture with grated cheese and chopped coriander and keep the stuffing ready.

    7. Take small balls of the chapati dough and make small cup size shapes and stuff the mixture and seal the dough properly.

    8. Prepare chapatis and cook by adding oil on either side.(Do not try to flatten too much as the stuffing will come out)

    Peas and Carrot Stuffed Paratha

    Peas and Carrot Stuffed Paratha

    This Peas stuffed paratha goes well with pudhina green chutney.

    Oats Vegetable Pongal Recipe

    August 09, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:

    Oats – 1 cup

    Moong dhal – 1/2  cup

    Pepper – 1 tsp

    Jeera – 1/2 tsp

    Ginger – a small piece

    Green chilli – 2

    Salt – to taste

    Cabbage, beans, carrot – 1 cup

    Garlic – 2

    Oil – 2 tsp

    Coriander leaves – to garnish

    Method:

    1. Soak the oats in water mixed with little salt.

    2. Chop the vegetables finely and keep them ready.

    3. Get the moong dhal cooked.

    4. Take a tawa, add oil, pepper, jeera, ginger, garlic, green chilli and saute.

    5. Now add the vegetables, cooked moong dhal and mix well.

    6. Allow it to cook in low flame and add the oats and mix well.

    7. Garnish with coriander and serve hot.

    Healthy and good fibre rich breakfast ready.

    Gobi Manchurian Recipe

    August 04, 2009 By: admin Category: Sambar/Gravy, Sidedish


    Ingredients:
    cauliflower – 1 medium. clean and break into big florettes.
    spring onion -1 small bunch finely chopped
    ginger finely chopped – 2 tsp
    garlic finely chopped – 1 tsp
    Basin/gram flour – 1/4 cup
    corn flour – 3 tablespoon
    red chilli powder – 1/4 tsp
    Dry red chillies – 2
    oil – 3 tablespoon
    water – 1 1/2 cup
    milk – 1 tablespoon
    salt-to taste
    Method:
    1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.
    2. Drain and pat dry on a clean cloth.
    3. Make thin batter out of basin flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
    4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
    5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
    6. Add the salt and spring onions.
    7. Stir fry for a minute. Add 1 1/2 cups water and allow it to  boil.
    8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
    9. Gradually add to the gravy and stir continuously till it resumes boiling.
    10.Boil till the gravy becomes transparent. Add the fried florettes and soya sauce.
    11.Boil for two minutes.
    Serve hot with noodles or rice.

    Ingredients:

    Cauliflower – 1 medium (clean and break into big florettes)

    Spring onion -1 small bunch finely chopped

    Ginger finely chopped – 2 tsp

    Garlic finely chopped – 1 tsp

    Basin/gram flour – 1/4 cup

    Corn flour – 3 tablespoon

    Red chilli powder – 1/4 tsp

    Dry red chillies – 2

    Oil – 3 tablespoon

    Water – 1 1/2 cup

    Milk – 1 tablespoon

    Salt-to taste

    Method:

    1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

    2. Drain and pat dry on a clean cloth.

    3. Make thin batter out of basin flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

    4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

    Fried Gobi or Cauliflower

    Fried Gobi or Cauliflower

    5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

    6. Add the salt and spring onions.

    7. Stir fry for a minute. Add 1 1/2 cups water and allow it to  boil.

    8. Add 1 tbsp cornflour to 1/4 cup water and dissolve well.

    9. Gradually add to the gravy and stir continuously till it resumes boiling.

    10. Boil till the gravy becomes transparent. Add the fried florettes and add soya sauce.

    11. Boil for two minutes.

    Gobi Manchurian

    Gobi Manchurian

    Serve hot with noodles or rice.

    Varalakshmi Viratham or Varalakshmi Nombu 2009 – Special Recipes

    July 31, 2009 By: admin Category: Festives & Sweets, Uncategorized


    Varalakshmi Viratham or nombu is the festive celebrated in he Tamil month Aadi on Friday preceding the full moon day. This day is meant for women who welcome Goddess Varalakshmi to their house. Kalasam or a pot that is filled with rice, toor dhal, lemon, ripe turmeric and 1 rupee coin is kept ready. A coconut is dusted with turmeric and kumkum and is used to create five faces one on each side.  This is placed upside down with Mango leaves on the kalasam. Over this, the Ambaal mugam or Godess face is placed. The place is decorated with kolams. Also decorating the Goddess with silk material and gold jewellery.

    Varalaksmi Nombu 09

    Varalaksmi Nombu 09

    It is beleived that whatever you give the Goddess will come back manifold. Also special dishes are prepared as offering to the Goddess.

    The dishes prepared in our home are kozhukattai, raw rice idli, Urad vada and parupu paiysam.

    Kozhukattai (kadubu or moodak) Recipe:

    Ingredients:

    Rice flour – 2 cup

    Water – 1 1/2 cup

    Cardamom powder – 1/4 tsp

    Coconut – 1 cup

    Jaggery – 1/2 cup

    oil – 2 tsp

    Method:

    1. Take little water in a tawa, heat it and add the powdered jagerry.

    2. Once jaggery melts and add the coconut and mix well.

    3. When it thickens add cardamom powder and turn off the stove.

    Poornam or the sweet stuffing is ready.

    4. Heat 1 1/2 cup water and add a pinch of salt and 2 tsp oil to it.

    5. When water starts boiling, add the rice flour and mix well.

    6. Allow the recently mixed rice flour to cool down a bit and start making small cups  and fill the poornam inside and close the corners.

    7. Steam cook the prepared kozhukattai for min 7-10 mins and kozhukattai is ready.

    Vadai and kozhukattai

    Vadai and kozhukattai

    Urad Vada Recipe:

    Ingredients:

    Urad – 2 cup

    Green chilli – 4 – 5nos

    Curry leaves – 3 tsp

    Salt – to taste

    Oil – to fry

    Method:

    1. Soak the urad dhal in water for 1 hr and get it grinded finely along with chillies and salt by adding little water. (Do not add more water else vada will absorb lot of oil)

    2. Heat oil in tawa, make small flat balls, flatten them and deep fry.

    3. Cook it, till it becomes golden brown.

    4. Hot Urad vada is ready.

    Parupu Paiyasam Recipe:

    Ingredients:

    Channa dhal – 1/2 cup

    Moong dhal – 1/2 cup

    Jaggery – 1 1/2 cup

    Cardamom powder – 1/2 tsp

    Milk – 200 ml

    Ghee – 3 tsp

    Cashew – to garnish

    Method:

    1. Fry moong and channa dhal and cook them soft.

    2. After the dhal is cooked, add grated jaggery and allow it to melt.

    3. Allow it to boil until it starts thickeing.

    4. Remove from flame and add cardamom powder.

    5. Fry cashews in ghee and add it to the kheer or paiyasam.

    6. Finally add boiled milk and paiysam is ready.

    Parupu Payasam

    Parupu Payasam

    Ragi Koozh Recipe

    July 29, 2009 By: admin Category: Breakfast/Easy tiffin, Soups, Uncategorized


    Ingredients:
    Ragi (Finger millet) flour – 4 tablespoons
    Salt – as required
    Butter Milk – 3 tumbler
    Water- 3 tumbler
    Chopped onion – handfull
    Cooked rice – 1 tablespoon
    Method:
    1. Mix Ragi flour in 1 cup of Water without any lumps.
    2. Heat remaining Water in a vessel.
    3. Once it started to boil, add mixed Ragi flour in medium flame.
    4. Allow the Ragi flour mix to boil until it thickens.
    5. Finally add cooked rice, salt, chopped onion and remove from flame.
    6. Allow it to cool for spme time and add butter milk and serve.

    Ragi (also spelled as Raagi or Kelvaragu) or finger millet koozh or a kind of porridge that is a special dish meant for Tamil month Aadi where this porridge is offered to God. This ragi itself is a good ingredient for those dieting and also a rich fibre food good for ladies specially. This dish is the breakfast in the country side in India where they serve this with raw green chilli or pickles or they take it with raw onions.

    Raagi or Kelvaraghu Koozh Recipe:

    Ingredients:

    Ragi (Finger millet) flour – 4 tablespoons

    Salt – as required

    Butter Milk – 3 tumbler

    Water- 3 tumbler

    Chopped onion – handfull

    Cooked rice – 1 tablespoon

    Method:

    1. Mix Ragi flour in 1 cup of Water without any lumps.

    2. Heat remaining Water in a vessel.

    3. Once it started to boil, add mixed Ragi flour in medium flame.

    4. Allow the Ragi flour mix to boil until it thickens.

    5. Finally add cooked rice, salt, chopped onion and remove from flame.

    6. Allow it to cool for some time and add butter milk while serving.

    Ragi Koozh served with chilli and onions

    Ragi Koozh served with chilli, pickles and onions

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