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Monday, August 20, 2018


Tender stem of thandu keerai.
U have to peel the skin first (the red layer)  and cut to small pieces.
If u get bunch (5 sticks)  ,u just get a cup of clean chopped stem .so u can add rajma , chickpea, etc to this . But soak over night.

Tender keerai thandu- 1 bunch( clean and chop)
Toovar dal - 1/2 cup
Turmeric powder
Curry leaves
Tamarind water - 1 cup

1 tbsp coconut
1tsp jeera
1tsp dhaniya
2 red chilly
( Adjust ingredients to Ur taste)
Grind to a paste adding little water.

Pressure cook toovar dal and the keerai stem .( Add water as required ,stem should not get mashed)
If using  rajma pressure cook that also.
Keep aside .
In a wok , temper mustard and add the tamarind water.
Add the ground paste .
Cook  for few minutes.
Add the pressure cooked dal and keerai thandu ( with that water).
Add salt , hing ,turmeric powder and cook for few minutes .
See the consistency , if thick add little water .
Add the curry leaves and remove .
Good with rice.

Tuesday, August 14, 2018


ADAI batter / adai mAVU

( After making adai little batter was left , so next day made this kuliappam with this batter)

Little salt , chilly powder, hing , chopped onion  , pinch garam masala ( opt)
Add this to the batter ,mix well.
Heat a non stick KULI APPAM mould , add little oil in the hole , and fill with this batter.
Cook on medium flame.
Then turn the other side .
Remove and serve hot with  spicy chutney.

Monday, July 23, 2018


Wheat flour - 2 cups
Moong dal - 1 cup (pressure cook)
Ghee - 5 to 8  tsp
Food colour orange red - a pinch
 Cashewnut, kismis - little ( roast in ghee)
Sugar - 2 cups
Elachi powder 1/2 tsp

Pressure cook the moong dal.
Remove the excess water from the cooked dal, mash well and keep aside.
In a thick bottom pan add 5 tsp ghee.
Roast the cashewnut , kismis.
Add the wheat flour and roast on a medium flame , till the colour slightly changes.
Add the cooked dal .
Then add sugar ,elachi powder and colour.
Add 2 tsp ghee, and mix well.stir constant.
Cook on medium flame for 2 minutes and remove.

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 .