How to make Thiruvathirai thalagam kulambu recipe or ezhu kari kootu recipe
Thiruvathirai thalagam kulambu or Ezhu kari Kootu is a traditional recipe from Tirunelveli.It is made during the auspicious function of Arudra darisanam, which is celebrated for Lord Shiva during the Tamil month Margazhi on thiruvathirai natchathiram.
How to make traditional Paruppu podi recipe or dal powder
Paruppu podi is a quintessential South Indian dal powder mix.It is made by powdering the roasted dals together along with spices. It is a very flavourful recipe and is often had along with hot rice with a slight drizzle of ghee or gingelly oil.
How to make vazhakai piratal recipe or raw plantain fry recipe
Vazhakai piratal is a delicious and traditional South Indian style stir fry variety. It is made by cooking the raw plantain and roasting it with special spice masala powder until its crispy. It tastes absolutely yummy and is usually served with sambar sadam , rasam, curd rice. Learn how to make this vazhakai piratal recipe below.
How to make Pancharatna dal recipe or panchmel dal
Pancharatna dal is a nutritious, traditional and tasty dal variety from Rajasthan cuisine. It is made with a mixture of five protein-rich lentils (dals) such as toor dal, urad dal,bengal gram dal, moong dal and masoor dal
How to make healthy diabetic friendly wheat rava idli recipe or broken wheat idli recipe
Wheat rava idli or gothumai rava idli or broken wheat idli is a delicious, healthy and easy to prepare traditional South Indian idli variety .It is made by combining broken wheat rava and curd to idli batter consistency, seasoned with spices and steam cooked.
How to make Kerala style mixed vegetable theeyal recipe
Mixed vegetable theeyal is a very flavourful traditional gravy from Kerala cuisine. It is made by roasting coconut, coriander seeds, small onions, red chillies etc to nice golden brown colour and
How to make healthy methi pulao recipe or fenugreek leaves rice or vendaya keerai sadam recipe
Methi pulao/ fenugreek leaves rice is a flavourful North Indian style rice /(pulao)variety. It is a very healthy and easy to make rice variety and an ideal lunch box recipe. Learn how to make this nutritious and tasty methi pulao recipe in pressure cooker.
How to make Karpooravalli rasam recipe or ajwain leaves rasam recipe
Karpooravalli rasam or ajwain leaves rasam is a very healthy, tasty and traditional South Indian rasam variety made with herb called karpooravalli/omavalli elai /Ajwain leaves.In English it is called Indian Borage.
How to make broccoli poriyal recipe or broccoli stir fry recipe
Broccoli poriyal is a nutritious and tasty South Indian style stir- fry made with broccoli. Usually, broccoli is taken as soups or in salads but in this recipe, I have used it to make poriyal ( stir-fry ). It tastes superb and can be done in a jiffy with just basic ingredients. Check out the recipe below.
How to make Peerkangai soup recipe or ridge gourd soup recipe
Peerkangai soup or ridge gourd soup is a nutritious and tasty soup that can be prepared very easily.Peerkangai ( ridge gourd) has numerous medicinal properties and is low in calories and saturated fats
Potato sev recipe | Aloo bhujia namkeen recipe
Potato sev or aloo bhujia is a delicious, crunchy, traditional Indian savoury variety. It is very similar to the snack Ompodi but with the flavour of potatoes.
How to make Kala dry jamun or Kala jamun
Kala dry jamun is a yummy Indian sweet made with milk solids (khoya). The procedure is very similar to making Gulab jamuns Click here , but here we fry the jamuns a bit more to get dark brown or black colour, furthermore, we soak the jamuns in sugar syrup for hardly 10 mins, then it is removed from the syrup and garnished with desiccated coconut. Check out the kala jamun recipe below.
How to make chocolate peda recipe
Chocolate peda is a delicious instant Indian sweet made with condensed milk, milk powder and cocoa powder. It is super easy to make and can be done in a jiffy. Check out how to make these yummy instant chocolate peda below.
How to make Dates and dry fruits ladoo recipe (sugar free)
Dates and dry fruits ladoo is a rich, delectable, nutritious Indian sweet (ladoo variety) made with dates and mixed dry fruits
How to make paan ladoo recipe
Paan ladoo is a yummy Indian instant ladoo variety made with an outer layer of desiccated coconut, betel leaves, and condensed milk and an inner filling made with gulkund (rose petals jam), tutti-frutti nuts.
How to make traditional basundi recipe
Basundi is a delicious traditional Indian dessert made by condensing the milk, adding sugar and nuts to it and served chilled. Though it is an easy to make dessert it requires a lot of patience and time (but absolutely worth it). Check out how to make basundi below.
How to make double layered chocolate burfi recipe or two layered chocolate burfi recipe
Double layered chocolate burfi is a yummy Indian burfi (fudge) variety made with the milk powder, cocoa powder and sugar
Verkadalai murukku recipe | Peanut murukku recipe
Verkadalai murukku or peanut murukku is a tasty, crispy, crunchy and traditional Indian savoury variety made with processed rice flour and peanuts. Check out the recipe below.
How to make fried masala chana dal recipe or chana dal namkeen recipe
Chana dal namkeen is a tasty, crispy fried traditional Indian snack variety made with Bengal gram dal ( chana dal). It is very easy to make the only pre-preparation required
Garlic Paneer Recipe | Lehsuni Paneer
Garlic paneer or Lehsuni paneer is a finger licking good starter variety made with paneer (cottage cheese) and special firey garlic masala paste. It is a very easy to make starter and can be done in a jiffy. Learn how to make this super tasty garlic paneer recipe below.
How to make semiya bhagalabhath or thayir semiya or curd semiya recipe
Semiya bhagalabhath or thayir semiya is yet another delicious and traditional south Indian recipe and a variation of our curd rice.
Kalkandu vadai | Sweet vada | Rock candy vada
Kalkandu vadai or sweet vada is a very traditional and yummy south Indian vada variety. Unlike our regular vadas this has a sweet taste as we add kalkandu(rock candy) to the vada batter. This vada is kept as an offering for the goddess during Navratri festival. Learn how to make this delicious Kalkandu vadai recipe below.
Ingredients
Urud dal -1 cup
Diamond Kalkandu/ rock candy- 1/2 -3/4 th cup powdered
Cardamom powder -1/4 tsp
Salt to taste
Oil for deep frying
Method
👉Wash and soak the urad dal for 30 mins.Drain the water completely add salt and grind to a fine fluffy paste using very little water .
👉To this vada batter add powdered kalkandu / rock candy and cardamom powder mix well.
👉Heat oil in a kadai for deep frying.
👉Make small vadai shapes with the batter.Gently slide them into the oil , deep fry till nice golden brown colour by flipping both sides and until the oil stops bubbling.
👉Drain the excess oil in a tissue paper.
👉Serve hot.
Yield -10 -12 vadas
How to make traditional Javvarisi payasam recipe or sabudana kheer recipe
Javvarisi payasam or sabudana kheer is a very delicious traditional Indian dessert (payasam/kheer) made with sago,milk and sugar .
How to make Pudalangai paruppu poriyal recipe or snakegourd stir fry recipe
Pudalangai paruppu poriyal is a very basic,easy to cook and delicious South Indian stir fry variety.It is prepared by sauteing the snake gourd in coconut and red chilly paste until the masala changes colour and finally adding the boiled dal to it.
How to make sweet corn capsicum gravy recipe
Sweet corn and capsicum gravy is delectable creamy North Indian side dish suitable for chapati, poori, dosa,pulov etc. It is very easy to make and can be prepared quickly. Check out the recipe for this gravy below.
How to make traditional Pazha vadai or Mixed Fruit Vada
Pazha vadai or mixed fruit vada is a very delicious and traditional South Indian vada variety made with urad dal and mixed fruits
Keerai Kuzhambu
Keerai Kuzhambu (Kulambu) is a yummy and nutritious South Indian Kuzhambu (gravy) variety made with green leafy vegetable(Keerai).You can use any greens of your choice but generally, this gravy tastes better with Amaranth leaves.I personally don't like using spinach (Palak ) for this. Check out how to make this traditional Keerai kuzhambu recipe below.
How to make traditional Pillaiyarpatti Mothagam
Pillaiyarpatti mothagam is very traditional and famous kozhukattai variety made in Pillaiyarpatti temple in Tamil Nadu.
How to make traditional Elai Kozhukattai
Elai kozhukattai is a very traditional South Indian kozhukattai /modak variety made by steaming the kozhukattai in banana leaf.
Palkova recipe | Milk kova sweet recipe
Gopalkala
Gopalkala is an absolutely delicious and traditional neivedanam (offering) made for Lord Krishna. It is made with flattened rice,
Rava Murukku | Sooji chakli
Rava murukku/sooji chakli is a very tasty and easy to make instant murukku/chakli variety.It is made by cooking the rava/ sooji along with
Thakkali gothsu | Tomato Gothsu
Thakkali gothsu /gosthu/gojju is a very delicious and traditional South Indian gravy/ side dish made with ripe tomatoes, onion, garlic and spice. It is very easy to make and is usually
How to make traditional Kerala olan recipe
Olan is a mildly spiced yet flavourful and very traditional dish made with ash gourd and lobia or cowpeas in coconut milk. This a very simple dish and most important dish for Onam sadya .Learn how to make this delicious and authentic Kerala olan recipe below.
How to make traditional Kerala kalan recipe or katti kalan or kurukku kalan
Kalan is yet another flavourful and traditional sour curry or thick side dish
from Kerala cuisine and an important dish in Onam sadya menu. It is made by cooking elephant yam and raw plantain in yoghurt and coconut masala gravy. Traditionally they use only these two veggies.
How to make Kerala sambar or varuthu araicha sambar
Kerala sambar or varuthu araicha sambar is a delectable, traditional and quintessential dish for onam sadya.
How to make rava idli or sooji idli
Rava idli/sooji idli is a slight variation of typical south Indian idli variety where rice and dhal are replaced with rawa/sooji.
How to make traditional kadamba chutney or kalavai chutney
Kadamba chutney or kalavai chutney is a traditional, delicious and nutritious South Indian chutney variety made by sauteing all the ingredients like mint leaves,coriander leaves, curry leaves along with onion, tomatoes , red chillies,coconut, tamarind and grinding to a fine paste.It is called kadamba/kalavai chutney because it is made of variety of ingredients (kadambam in tamil means mixture of things .It also denotes a string of different variety of flowers).This kadamba chutney is highly nutritious, easy to make and tastes superb.Check out the recipe below.
Karunaikilangu masiyal | Yam masiyal
Karunaikilangu masiyal is a very traditional and absolutely delicious Chettinad style masiyal variety. In this recipe the yam is cooked mashed and sauteed with onions, ginger tamarind extract and spices
How to make traditional ellu kollu lemon rasam
Ellu kollu lemon rasam is a delicious and healthy ayurvedic rasam recipe.It is a typical south Indian rasam variety with slight variation in the ingredients used for making rasam powder
Double beans masala poriyal | Double beans curry recipe | Butter beans masala recipe
Double beans masala poriyal is a delicious, nutritious and easy to make south indian style poriyal (stirfry) variety.Double beans also called lima beans or butter beans is a nutty flavoured legume which is rich in proteins, fibre, iron, calcium ,manganese, potassium , and vitamins.
Thakkali dosai | Tomato dosa recipe
Thakkali dosai / tomato dosa is a very tasty, crispy and easy to make traditional south Indian dosa variety. You can use your regular idli/dosa batter for this recipe. Check out the recipe below.
How to make onion masala or onion tomato masala recipe
Onion masala is a very delicious and easy to make side dish for chapati, poori, appam, dosa etc. For making any side dish or gravy generally,
How to make traditional small onion and cumin seeds chutney recipe
Small onion(shallots) and cumin seeds chutney /thuvaiyal is a very unique and healthy south Indian chutney variety. This chutney is packed with amazing health benefits like:
How to make traditional mangai kathirikai urulaikilangu masala Or raw mango brinjal potato fry recipe
Mangai,kathiri,urulai masala/ Raw mango, brinjal, potato masala is a delicious and easy to make south Indian kara kari /stir fry variety. Adding raw mango to our regular kari/ stirfry enhances the taste to another level. Check out the recipe below.
How to make Beetroot Milagu Masala Poriyal
Beetroot milagu masala poriyal is a delicious, healthy and traditional south Indian poriyal variety made by cooking beetroot along with pepper and coconut masala paste. It is a very simple recipe and can be made quickly. Check out the recipe below.
How to make instant mango pickle
This is an instant raw mango pickle which can be made very easily and quickly. It can be stored for a week under proper hygienic conditions.
Ingredients
Raw mango-1 cup diced to small cubes with skin
Redchilly powder-3 tsps
Mustard seeds-1 tsp
Gingelly oil-1/2 cup
Salt to taste
Asafetida a pinch
Method
In a mixing bowl add the mangoes, red chilly powder, salt mix well.
Heat gingelly oil a small pan add mustard seeds, asafetida allow it to splutter, pour this hot oil over the mangai mixture.
Mix everything well.
Serve.
How to make mango lassi
Mango lassi is a refreshing, delicious and healthy drink/lassi made with ripe mangoes and curd.
Curd-1/2 cup
Sugar-2 tsps
Cardamom powder-a pinch (optional)
Ice cubes-few(optional)
Serve chilled .
Ingredients
Ripe Mango-1 cup(roughly cubed)Curd-1/2 cup
Sugar-2 tsps
Cardamom powder-a pinch (optional)
Ice cubes-few(optional)
Method
Blend all the ingredients in a mixie.Serve chilled .
How to make traditional mangai rasam or raw mango rasam
Mangai rasam or raw mango rasam is a delectable and easy to make South Indian rasam variety. In this rasam instead of tamarind extract, we use raw mangoes for sourness.
How to make traditional Hyderabadi Mirch Ka Salan
Hyderabadi mirch ka salan is a very delicious and traditional south Indian gravy variety from Hyderabadi cuisine. It is made by cooking green chillies /mirchis in an aromatic and flavourful peanut masala gravy.
How to make traditional Kandhar appam recipe or Chettinad kandhar appam or Kandarappam
Kandhar appam is very tasty and traditional Chettinad sweet appam variety made with raw rice, urud dal, jaggery and coconut which is made to a batter and is deep fried in small quantities. It is called Kandhar appam because it is made as a neivedanam for Lord Muruga who is also called Kandhan. Learn how to make this authentic Chettinad special Kandhar appam below.
How to make traditional potato bonda or aloo bonda or urulaikilangu bonda recipe
Potato bonda/Aloo bonda/urulai kilangu bonda is a mouth-watering, traditional south indian tea time snack made with boiled mashed potatoes dipped in besan flour batter and deep fried to golden brown colour.It is usually served with coconut chutney and is eaten along with a cup of hot tea/ coffee. Check out how to make this delicious potato bonda below.
How to make Mango coconut milk popsicles
An absolutely delicious dairy-free popsicle made with just three ingredients mango, coconut milk and sugar. These mango coconut popsicles are very easy to make and the slight nutty flavour of the coconut makes these popsicles taste like heaven. Check out the recipe below.
How to make healthy chilled cucumber soup or cold cucumber soup
Chilled cucumber soup is an refreshing, nutritious and delicious creamy cold soup made with cucumber, mint and yoghurt, perfect for hot summer.No cooking required, can be made in a jiffy. There are many variations of this soup, the recipe given below is my family's favourite version of the cold cucumber soup, check out the recipe below.
How to make amrakhand recipe or mango shrikhand
Amrakhand/ Mango shrikhand is a delicious sweet dessert made with homemade hung curd and sweet ripe mangoes. It is very easy to make if you have the hung curd preprepared. Check out how to make this yummy amrakhand or mango shrikhand recipe below.
Ingredients
Hung curd -2 cupsMango Pulp -1 cup
Powdered Sugar -1/4 cup or as required
Cardamom powder-1/4 tsp
Saffron strings - few
Pista,badam,cashews- few chopped
Method
To make hung curd-
Keep a strainer on top of a bowl/ vessel, place a clean cheese cloth/ muslin cloth on the strainer. Pour the homemade fresh curd into the cloth and make potli (refer pic)and gently squeeze out the whey from the curd.Keep this (entire setting)in the refrigerator for 3-4 hours until all the whey is separated from the curd and you get a thick curd. (Use the whey instead of water in any dish.)
Amrakhand -
In a mixing bowl add the hung curd, mango pulp, powdered sugar, cardamom powder, saffron whisk briskly for 5 minutes until you get a smooth creamy mixture, finally add the mixed nuts mix well, refrigerate until serving.
Garnish with few mango pieces, chopped nuts serve chilled.
Always use fresh homemade curd and not sour curd.You will need approximately 3-4 cups of curd to make 2 cups of hung curd.
Check the sweetness of the mangoes and then add sugar accordingly.
This dish can be used as a side dish for poori ,chappati etc.
How to make traditional Pala Kai Masala or Raw Jack Fruit Gravy
Pala kai masala/raw jackfruit gravy is an absolutely delicious and very traditional south indian side dish.It can be made only during the jackfruit season.
How to make traditional mixed vegetable pickle or kaikari oorugai
Mixed vegetable pickle /Kaikari oorugai is a very traditional pickle variety made with vegetables of your choice .You can make the pickle using entirely country veggies (naattu kaikari) like brinjal, drumsticks,ladiesfinger,bittergourd ,elephant yam ,avarakkai (broadbeans) etc
How to make traditional lemon Pickle or elumichai oorugai
Lemon pickle/elumichai oorugai is a delicious tangy ,spicy and traditional Indian pickle variety .There are many variations of this pickle, as the procedure varies for every family,the recipe given below is
How to make watermelon lemonade
Watermelon lemonade is a refreshing and healthy juice made with watermelon, lemon juice and ginger. It not only hydrates your body but also promotes weight loss, as it increases the metabolism. Check out the recipe below.
How to make Channa Biryani recipe
Channa Biryani is a delicious and easy to make rice variety made with channa (chick peas),basmati rice and special masala paste.It is a wholesome food as it is packed with all the nutrients and an ideal lunch box recipe .Do check out how to make this Channa Biryani below.
Ingredients
Basmati Rice -250 gms
Channa(chick peas) -1/2 cup
Onion-3 nos chopped
Tomatoes-2 nos chopped
Red chilly powder -3/4 tsp
Dhaniya powder 1 tsp
Turmeric powder-1/2 tsp
Mint leaves +coriander leaves few
Salt to taste
Curd -1/4 cup
Oil+Ghee-1 tbsp
MASALA PASTE(Grind to fine paste )
Cinnamon-2 pieces
Cloves- 4
Cardamom- 2 nos
Ginger-1 inch piece
Garlic-6 cloves
Green chillies-2 nos
Method
Grind the ingredients given for masala to a fine paste set aside.
Wash and soak the basmati rice for 10 mins.Pressure cook it for 2 whistles with 2 cups of water .Set aside.
Wash and soak the channa overnight and pressure cook with little salt and water just enough to cover it, for 4 whistles .Discard the water set the cooked channa aside.
Now heat oil+ghee in a kadai add bay leaf,onion and saute well ,next add tomatoes cook until mushy.
Next add the pudina+coriander leaves.saute well.
Now add the ground paste mix well and cook until raw smell goes.
Add red chilly powder, dhaniya powder
turmeric powder mix well.
turmeric powder mix well.
Add curd ,salt and cook for 2 mins until oil oozes on top.
Add cooked channa.mix well.
Add cooked basmati rice and mix everything gently without breaking the rice.
Cook in slow flame for 2 minutes.Garnish and serve hot with onion raitha and chips.
Preparation time-30 mins
Serves-4
Note
You can avoid rice and use the channa gravy as a side dish for chappati, poori ,dosa ,appam, idiyappam etc it will be very tasty .
How to make traditional panchamirtham recipe
Panchamirtham is the most important neivadanam for Lord Muruga.It is basically made with five ingredients which are considered AMRITHAM or Amrith ,
Shahi Paneer
Shahi paneer is a rich creamy delicious north indian side dish made with paneer (Cottage cheese) ,fresh cream and special masala paste.The word SHAHI means royal ,as the name suggest this dish is definitely fit for a king.This dish is very famous in Mughal cuisine.There are many variations for this dish .Check out how to make Shahi paneer below.
Ingredients
Paneer -250 gms cubed
Fresh cream-1/2 cup
Green chillies-2 nos slit
Butter -1 tbsp
Oil- 3 tsps
Salt to taste
Kasoori methi leaves few crushed
Coriander leaves few
Kasoori methi leaves few crushed
Coriander leaves few
MASALA PASTE - (saute in oil and grind to fine paste Do not add water)
Cinnamon-2
Cloves -6 nos
Cardamom -4 nos
Pepper corns-10 nos
Onions-2 nos
Tomatoes -4 nos
Ginger garlic paste -1 tbsp
Cashews-10-15 pieces
Kashmiri chilly powder-1 tsp
Dhaniya powder-2 tsps
Turmeric powder-1/2 tsp
Method
First saute the ingredients given for masala paste in 2 tsp oil and grind to a fine paste without adding water.Then you have to strain the paste to remove any fibres left .(Remember the paste should be very smooth).Set aside.
Heat butter + oil in a kadai add green chillies ,ground masala paste and saute for few minutes until oil oozes out.
Next add fresh cream, paneer, salt and little water allow the gravy to boil for few minutes.
Garnish with kasoori methi , fresh cream and coriander leaves serve hot.
Preparation Time-20 mins
Serves-4
Note :
You can add sugar if you like the sweet taste of the gravy ,i have not added it.
Note :
You can add sugar if you like the sweet taste of the gravy ,i have not added it.
How to make traditional pavakkai pitlai or bittergourd pitlai gravy
Pavakkai pitlai is a delicious traditional south Indian side dish (kuzhambu) made with bitter gourd and specially ground masala paste, tamarind extract and toor dal.
Ingredients
Pavakkai (bitter gourd)-1 big (chopped)
Toor dhal-1/2 cup cooked and mashed
Tamarind extract-from small lemon sized tamarind
Mustard seeds-1 tsp
Curry leaves few
Asafoetida-a pinch
Red chillies- 2 nos
Salt to taste
Oil -2 tbsps
Masala(Dry roast and grind to fine paste)-
Bengal gram dhal-1 tbsp
Urad dhal-1 tbsp
Dhaniya (coriander seeds)-2 tbsps
Grated coconut -2-3 tbsps
Red chillies-6-8 nos
Curry leaves few
Asafoetida-a pinch
Method
Dry roast the ingredients given for masala and grind it to a smooth paste and set aside.
Heat 1 tsp oil in a pan saute the chopped bitter gourd until they are 3/4 th done.
Pressure cook the dhal along with turmeric powder, asafetida ,1/2 tsp oil and required water for 5-6 whistles, mash it well set aside.
Soak lemon sized tamarind in 1 cup water , extract the juice and discard the pulp.
Heat oil in a kadai add mustard seeds,red chillies,curry leaves and allow it to crackle.
Pour the tamarind extract ,next add turmeric powder and allow it to boil for 5 mins until raw smell goes .
Next add cooked dhal mix well.
Next add cooked dhal mix well.
Add masala paste( do not add all the paste at once )and mix well without any lumps.
Add required salt.
Finally add the sauted bitter gourd and little water if the PITLAI is thick.
Allow it to boil for 2 mins .Adjust the consistency according to your taste preference.
Garnish and serve hot with rice,idli,dosa,idiyappam,chapati,poori etc.
Preparation Time-20 mins
Serves-4
Note
We usually add little extra tamarind extract and chillies to balance the bitterness .
You can add a small piece of jaggery if you like.
In some regions they add karuppu kondakadalai (Brown channa) to the kuzhambu.
Note
We usually add little extra tamarind extract and chillies to balance the bitterness .
You can add a small piece of jaggery if you like.
In some regions they add karuppu kondakadalai (Brown channa) to the kuzhambu.
