Saturday, March 22, 2014

Foxtail Millet / திணை அரிசி பொங்கல்


Foxtail Millet -1 cup
Split Moongdal - 1/2 cup

Grated Ginger - 1 tsp


Ghee or Oil - 2,3 
Cashew nuts - 10 nos
pepper corns-1 tsp
cumin seeds-1 tsp
Few curry leaves


  • Dry roast the millet and moong dhal one after one.
  • Add this to a pressure cooker with 3 cups of water, ginger and salt. cook upto 3 whistles.
  • Meanwhile heat the ghee or oil, fry the cashew nuts,pepper then cumin seeds and curry leaves until they turn brown.
  • Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed

Serve hot with sambar or any chutney.

Wednesday, March 12, 2014

Peanut Chutney without coconut


Peanut - 1 cup (dyr roasted and deskinned)
dry red chillies-5
big onion-1(raw)


cooking oil-1 tspn
mustard seeds-1/2 tspn
split urad dhal-1/2 tspn
curry leaves-1 sprig


Grind all the ingredients by adding little water in the mixer.
Then  in a pan heat oil  add mustard, split urad dhal and curry leaves.
Add this seasoning to the chutney.

Serve with hot idli, pongal, dosai varieties...


Never get raw smell of onion.
No need to add tamarind.

Sunday, March 2, 2014

coconut chutney-II


Coconut -1 cup(grated)
(Pottukadalai)Split roasted gram - 1/4 cup
Red Chilli - 3,4
Garlic - 3 pods
salt for taste


oil-1 tspn
urad dhal - 1 tspn
mustard seeds-1/2 tspn
curry leaves-1 stalk.


Grind all the ingredients by adding little water in the mixer.

Now  in a pan heat oil  add mustard, split urad dhal and curry leaves. Add this seasoning to the chutney.

Serve with hot Idli, Dosai, Pongal, Aappam.

Vazhathandu Poriyal /வாழைத்தண்டு பொரியல்


banana stem(vazhai thandu) - 1 medium sized length
green chillies - 2,3
grated coconut - 1 tbsp
turmeric powder -1/2 tsp

oil - 1 tsp
mustard -1 tsp
channa dhal -1 tsp
curry leaves -1 stalk

(Optional: My mom add powdered sombu-anise in english along with grated coconut.It gives nice flavor to the dish)

  • Make round slices of the banana stem, remove the fibers and cut it into thin and long stripes.
  • In a kadai add 1 tspn oil then add mustard seeds and when it pops up add the splitted green chillies  and channa dhal and fry till it turns light brown. 
  • Add curry leaves and fry for a while. Add the banana stem pieces along with salt and turmeric powder. 
  • Sprinkle a handful of water and cover with a lid. Cook for few minutes. stir well often. 
  • Cook till the banana stems are soft and all the water is absorbed. Add grated coconut and mix well.

       Ready to serve now.Healthy sidedish for sambar sadham, rasam sadham...

Thursday, November 28, 2013

உளுத்தங்கஞ்சி / Uluthang kanji / urad dhal sweet kanji


Urad dhal -1 cup
Scraped Coconut  - 1/2 cup
Jaggery - 100 gms adjust with ur taste
 1/2  tsp of salt
 A pinch of cardamom powder

1.Soak the urad dhal for about 2 hours.
Grind as we grind for idly/dosa batter
The paste should be a little coarse.
Mix the ground paste with water and very little amount of  salt.
(equal amount of batter and water)

2.In another vessel put the jaggery and add water.
 Bring to boil. When it starts boiling, remove and strain it.

3.Put a wok on fire. Pour both the mixture together.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the urad dhal batter.
Now add the cardamom powder.
Switch off the stove when it comes to the porridge consistency.


We can prepare this with left over urad dhal batter also.
 This is a very good source of protein.

Monday, November 25, 2013

crispy Aappam without yeast


raw rice-1 cup
idly rice-1 cup
urad dhal-2 1/2 tbsp or 7 tsp
fenugreek seeds-1 tsp
poha-1/2 cup

coconut milk-1/4 cup or 3 tbsp
sugar or jaggery as per ur taste
soda - 1/2 tsp

Preparation for Aappam
  • Wash and soak raw rice, idly rice and urad dal  for 5-6 hours.
  • Soak poha before starts grinding and add at the end of the grinding process.
  • Grind it into a smooth paste.
  • Add salt and keep it aside for fermentation.
  • It took 5-6 hours for me to get the batter fermented.
  • Add coconut milk and soda.(Mix cooking soda with water).
  • Leave it for 10 minutes and start making aappams.
  • Keep the consistency of the batter slightly thinner than the dosa batter.

serve hot Aappam with coconut milk(sugar)

Tastes good with any coconut chutney ,kurma or coconut milk
we can add sugar or jaggery  for coconut milk.but jaggery is healthier one.

sometimes i make coconut milk with jaggery also.

Tuesday, November 19, 2013

Masala Oats Porridge


Oats - 1 cup
Wheat rawa - 1/2 cup
Vegetable mixture- 1/2 cup(carrot, beans, frozen peas)
Karam Masala powder - 1  1/2 tsp(adjust according to ur taste)
cooking oil -1 tspn
Salt-as required


  • Heat a pan with a tspn of oil add onion saute it then add tomato pieces. 
  • Add vegetable mixture just saute it for 2 mins and add 2 cups of water and salt. 
  • Once the vegetables are half cooked, add oats and wheat rava to boiling mixture. Do not over cook the vegetables. The vegetables should retain their crunchiness.
  • Add the masala powder to it.( Even u can add simply pepper powder.)
  • Good to have as a breakfast as it gives a complete filling.


Masala Oats Porridge

Instead of frozen peas, I have added boiled moog bean.

Tuesday, November 5, 2013

archa rasam

Tomato -1 cup
Cumin seeds-1/2 tsp
Black Pepper-1 tsp
Turmeric Powder-1/2 tsp
Red chilli-1
Mustard seeds-1/2 tsp
Asafoetida-1/4 tsp
Curry leaves-5 to 6 leaves
Coriander leaves-for garnishing
Garlic-6 nos with skin
salt-required amount


  • First grind the tomato, cumin seeds, pepper, garlic flakes into a course paste and mix this with 2 cups of plain water or rice washed water.
  • Add salt and turmeric powder to the mixture. check its taste.
  • Heat a kadai add 1 tsp of oil then add mustard seeds, asafoetida, red chilli then add above mixture. let it boil for 4-5 minutes.
  • garnish with finely chopped coriander leaves.

Wednesday, June 12, 2013

white sesame laddu /எள்ளு உருண்டை

 We all know the health benefits of sesame and jaggery.
   for a detailed information just check here sesame health benefits
sesame seeds -1 cup
jaggery  -3/4 cup

1.Dry roast the sesame seeds till its color changes to light brown and let it cool.
2.Break the jaggery into pieces roughly.
3.Grind the sesame seeds and jaggery together.
4. Now make them into small balls.
sesame laddus
எள்ளு உருண்டை


Friday, July 27, 2012

kambu adai / கம்பு அடை

கம்பு அடை

தேவையானவை :

 கம்பு - 3 கப்
 துவரம் பருப்பு - 1 கப்
 சின்ன வெங்காயம் - 1/4 கிலோ
 தயிர் - 1/2 கப்


கடுகு -1 ஸ்பூன்
உளுத்தம் பருப்பு -1 ஸ்பூன்
கடலை பருப்பு -1 ஸ்பூன்
காய்ந்த   மிளகாய் -4,5
கறிவேப்பில்லை -1 கொத்து
எண்ணெய் -1 ஸ்பூன்

செய்முறை :

1.கம்பை சுத்தம் செய்து ,கழுவி வெயிலில் காய வைத்து ,ரவை போல் உடைத்து கொள்ளவும்.
2.துவரம்  பருப்பை ஊற வைத்து கரகரப்பாக அரைத்துக்கொண்டு,பொடி செய்த கம்புடன்  உப்பு,தயிர் சேர்த்து கிளறி வைக்கவும்.
3.வானலியில் எண்ணெய் ஊற்றி கடுகு, கடலைபருப்பு, உளுத்தம்பருப்பு,காய்ந்த மிளகாய், கறிவேப்பில்லை, பொடியாக அறிந்த வெங்காயம்  போட்டு தாளிக்கவும்.
4.எல்லாவற்றையும் சேர்த்து சிறிது தண்ணீர் விட்டு கலந்து 3 மணி நேரம் கழித்து சிறு சிறு அடைகளாக ஊற்றி எடுக்கவும்.

ஒரு வார இதழ்  பார்த்து செய்தேன்.மிகவும் சுவையாக இருந்தது .