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Sunday, June 17, 2018


For sambar:
Small onion - 1 handful (remove skin)
Sambar powder
Tamarind water

In a pan add 1 tsp oil and add  the onion.
Fry for 2 min and add the tamarind water.
Add the sambar powder, hing and turmeric powder.
Add water as required.
Cook on medium flame till the raw tamarind smell goes and the onion is soft.
Add salt and cook for few minutes.
(Can add little jaggery  if u like.)
Remove and keep aside .
Temper mustard and curry leaves in 2 tsp ghee and add to the sambar.

Now make the urad dal Vadai.
drop the Vadai in the sambar .
Let it rest for 10 min .
Then serve hot garnished with coriander.

Tuesday, June 12, 2018


Papaya - grated - 4 cups
Mawa/Koya - 250 gms ( it should be soft )
Milk - ( little less than 1 lr .- 750 ml )
Sugar -3 1/2  to 4 cups
Ghee - 1/4 cup
Nuts (cashewnut, almond, pista, kismis) - chopped - 1/4 cup
Vanilla essence - 1 tsp
Elachi powder - 1 tsp

Take a pressure pan , add 3 tsp ghee.
Add the grated papaya, fry for few min .
Then add the milk as required.
Close the lid and cook on medium flame.
( The milk will pour out, reduce the flame )
Leave 4  to5 whistle  and remove and keep aside for 1/2hr.

Now remove the lid , and cook on medium flame.
Add the sugar and stir constantly.
Till will loosen ,after adding sugar.
Add the essence , Mawa and elachi powder .
Mix well.
Add ghee little by little ,and stir constant
Till it thickens and u get the halwa consistency.
Add the chopped nuts .
Mix well and remove.

Sunday, May 27, 2018


Valaipoo - chopped 1 cup
Toovar dal - 2 cups
Red chilli
1 Onion - chopped(optional)
Oil for frying

Clean the valaipoo, discard the middle stem,chop the valaipoo.
Then slightly crush the valaipoo using Ur hands and keep aside.

Soak toovar dal in water for an hr.
Drain the water completely , add red chilli .
Grind the dal coarsely ,without adding water .
Transfer it to a bowl.
Add the valaipoo, onion , and salt .
Mix well and make vada.
Heat oil in a wok.
Keep in medium flame, and fry the Vadas both the sides till crisp and golden brown.

Thursday, May 17, 2018

Snake gourd crispy

Snake gourd
Ginger garlic paste ( u can also avoid garlic and   make this)
Corn flour as required
Chilly powder
Orange red colour a pinch
Oil for frying

(( Ingredients to be adjusted according to the quality u r making ))

Cut snake gourd ,to thin 2" pieces.
Spread in a paper or a clean towel  for 2 min .
Then transfer it to a bowl.
Add ginger garlic paste.gently mix.
Then add chilly powder, salt, colour.
Add corn flour as required.
Gently mix, adding very little water as required.( Snake gourd should get fully coated with this masala.)
Keep oil in a pan.
When the oil is hot ,reduce the flame.
Drop this in a sprinkled manner( same like do for onion pakoda.)
Fry till the colour changes,and crisp.
Remove and spread in an absorbent paper.
Tasty and crispy snake gourd pakoda is ready.

BABY CORN FRY.  Method and ingredients same .
( Only u have to cut the baby corn to a small buttons size.)
It should not be very thin or too thick.
Crisp when  hot .

Tuesday, March 20, 2018


Cauliflower - cut medium size pieces
Garam masala - 1/2 tsp
2 tsp oil
Fennel seeds - 1/2 tsp
Little corriander
Salt to taste
Sugar - 1/2 tsp

TO grind
Onion - 1
Garlic - 3 flakes
Tomato - 1 big
Green chilly - 1 or 2
Little poppy seeds/ kasa kasa
 Grated coconut - little
Cashewnut - 5
Grind to a smooth paste adding water as required.

In a pan add the cauliflower and add enough water .close the lid and cook for few minutes.( Par boil )
Do not over cook , let it be little crunchy.
In a pan add 2tsp oil and add fennel seeds.
Then add the ground paste and cook for few minutes.
Add salt and garam masala.
Then add the boiled cauliflower.
Mix well , add little water or vegetable stock as required .
Add 1/2 tsp sugar.
Cook for 2 minutes. Add  chopped coriander and remove.
Good with roti......

Friday, March 09, 2018


beetroot - 2 - grated
radish - 2 - grated  ( i used radish leaves also )
radish leaf- finely chopped
carrot - 1 - grated
cabbage - chopped  little
ginger - finely chopped - little
onion - 1 big - roughly chopped
finely chopped green chilly
chopped corriander , curryleaves - little
wheat flour
rice flour ( take 1/2 the qty of wheat flour   , if wheat flour 1 : rice 1/2)
lemon juice - 1 tbsp
garam masala
salt to taste

take a bowl , and add all the grated vegetables, chilly ,ginger, onion .
sprinkle 1 handful of wheat flour, and 1/2 the qty rice flour .
add salt,  garam masala and lemon juice .
mix well , same as we make for other pakoda.
( add little water if required )
adjust wheat flour ,accordingly .

now heat oil in a wok . make pakodas .
keep on medium flame , and fry till golden .

Wednesday, February 14, 2018


For outer cover ( this is same as we make for Ganesh Pooja  kolukattai, only stuffing is different.)
2 cups - plain rice ( soak for 1 hr)
1 tsp - til oil
Little salt

Wash and grind the rice to a very smooth paste adding water as required.
(Let the batter be in a pouring consistency.)
In a pan ,add 2 tsp til oil and pour the batter.
Add salt and keep stirring ,till it thickens and without lumps.
Remove and keep aside, allow it to cool.
Then nicely knead this rice dough and keep aside.

Now for peas stuffing
1 cup peas
Green chilli
( Make the stuffing little spicy)
Grind this  without adding water.
In a pan add 1 tsp oil and  mustard.
When it cracks add the ground peas , fry for a second and remove.( Can add turmeric ,hing ,if u want)

Now with the rice dough , make small  small balls .
Then take a ball and manage to make a cup .
Keep the stuffing and close it .
Repeat the same .
Grease the idly moulds with little oil.
Then arrange it in the idly moulds and steam it for 10 to 15 min on a medium flame.
Remove and serve hot.