Priya's Virundhu

Hello friends,

I am going to share a very healthy, tasty and creamy soup – mushroom soup that can be made in a jiffy and served as appetizer or asevening snack. Try out this delicious and tempting mushroom soup and post your comments here. Meanwhile do check out other interesting soup varieties here.

Here’s how to make Mushroom Soup with step by step photos...

Ingredients

Button Mushrooms	200 to 250 gms
Onion	1 finely chopped
Garlic Cloves	3 finely chopped
Bay leaf/Birinjielai	1
Milk	1 cup [full fat milk at room temperature]
Wheat Flour	1 tbsp
Butter	2 tbsp
Nutmeg Powder	One or two pinches
Fresh Cream	2-3 tbsp [optional]
Coriander Leaves	2 tbsp finely chopped
Black Pepper Powder	½ tsp
Red Chilli Flakes	For taste
Salt	As needed

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 3

Author: Priya Anandakumar

Method

Wash and Clean the mushroom with a clean cloth. Cut them into small pieces or slices.

Melt the butter in a sauce pan, add the bay leaf and saute for about 8-10 seconds.

Add finely chopped onions and garlic, saute until they soften and become translucent.

Now add the chopped mushrooms and saute till the mushrooms start to release water.

Cook the mushrooms well until all the water is evaporated and the mushrooms become light brown in color.

Add the curshed black pepper powder and saute for 30-40 seconds.

Add the wheat/maida/all purpose flour and saute for another 3-4 minutes.

Add 1 cup of milk + 1 cup water, required salt and mix well.

Cook on low flame and let the soup come to a simmer, the soup will begin to thicken. Simmer for about 4-5 minutes.

Now add the fresh cream and finely chopped coriander and mix really well.

Let it simmer for another 2-3 minutes, keep stirring to avoid it from burning, add finely chopped cilantro/coriander leaves and then switch off the stove.

Finally sprinkle the nutmeg powder, red chilli flakes and stir well.

Yes, delicious, yummy and creamy mushroom soup is ready to be enjoyed. Transfer the soup to small serving bowls and enjoy this filling and irresistible mushroom soup.

Thank you all for visiting my space, please come back again for more and more delicious and healthy recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.

Until then I am Signing off…

Hello Friends,

Today, I am going to share a very healthy and delicious Pachai Payaru Sundal/Green Gram Sundal which can be made as neivedhyam for Navarathri or as evening snacks for kids after school. Pachai payaru /Green gram is loaded with fibre, prevents constipation, helps in reducing weight, cholesterol and controls blood pressure. It is loaded with antioxidants , which helps in good hair growth and for healthy skin. Do try out this healthy and tasty sundal and post your comments here. Meanwhile do check out other interesting Sundal varieties here and All about Navrathri along with special sundals,rice varieties and sweets here.

Here’s how to make Pachai Payaru Sundal with step by step photos…

Other interesting Sundal Varieties

Kollu Sundal/Horse Gram Sundal
Paasi Paruppu Sundal/Moong Dal Sundal
Kadalai Paruppu Sundal/Channa Dal Sundal
Kondakadalai Sundal/White Chickpea Sundal
Karuppu Kondakadalai Sundal/Black Chickpea Sundal
Karamani Sundal/Black Eyed Bean Sundal
Sweet Corn Sundal

Ingredients

Pachai Payaru/Green Gram	1 cup
Grated Coconut	¼ cup
Green Chillies	2 finely chopped
Ginger	1 inch finely chopped
Dry Red Chilli	2
Salt	As needed

For Tempering

Oil	2 tsp
Mustard seeds	¼ tsp
Cumin Seeds	¼ tsp
Urad Dal	½ tsp
Curry Leaves	10-12
Asafoetida/Perungayam	One big Pinch

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4-5

Method

Wash the green gram two to three times, soak it water overnight or for 8 hours.

Drain the water and add it to the pressure cooker. Add salt, required amount of water and pressure cook for one whistle. Wait for the steam to release, open the lid, drain the water and keep it aside.

Heat oil in a kadai or a pan, splutter mustard seeds, cumin seeds, split urad dal and wait for about 30 seconds.

Now add dry red chillies, chopped green chillies, ginger, curry leaves, asafoetida and fry for another 30 seconds.

Add the cooked green gram/pachai payaru and give a good stir. Saute well for another minute or two, just to make sure all the moisture is absorbed.

Finally add the grated coconut.

Mix the coconut really well. Saute for a minute and switch off the stove.

Yes, delicious, healthy protein rich green gram sundal is ready for neivedhyam or to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional recipes from my kitchen.

Have a great day and enjoy.

Until then I am Signing off…

Hello friends,

Today, I am going to share a very simple, healthy and perfect side dish for idlis, dosas and chapathis – Tomato Mint Chutney. This chutney can be used as spread for sandwiches or for rolls. Do try out this delectable chutney and post your comments here. Meanwhile do check out other interesting 42 different types ofSpecial Chutney and Thogaiyal varieties from my kitchen.

Here’s how to make Tomato Mint Chutney with step by step photos…

Ingredients

Mint/Pudina	2 cups [tightly packed]
Tamarind/Puli	One big gooseberry size ball
Dry Red Chillies	3-4
Coriander Seeds	1 ½ tsp
Garlic	3-4 cloves
Onion	1 big finely chopped
Tomatoes/Thakkali	3
Urad dal/Ullutham paruppu	2 tsp
Salt	As needed
Oil	2 tsp

For Tempering

Oil	1 tsp
Mustard/Kadugu	¼ tsp
Cumin Seeds/Jeeragam	¼ tsp
Curry Leaves/Karivepilai	10-15 leaves
Asafoetida/Perungayam	One big pinch

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4-5

Method

Clean and wash the mint leaves, coriander leaves at least 3-4 times thoroughly and keep it aside.

Heat 2 tsp of oil in a kadai, add urad dal and fry until they turn golden brown color. Add dry red chillies, coriander seeds, garlic cloves and stir really well.

Now add onions and saute them until they turn translucent.

At this stage add the tomatoes, tamarind and fry until the tomatoes turn mushy.

Now add washed mint leaves and cook until the leaves wilt. Switch off the stove and let it cool completely.

Add everything to the blender and grind it to a fine paste. Transfer it to a bowl.

Heat 1 tsp of oil in a kadai, splutter mustard seeds, then add cumin seeds, curry leaves, asafoetida, dry red chillies and switch off the stove. Add the tempering to the Mint chutney.

Delicious and healthy Tomato Mint Chutney/Pudhina Thakkali Chutney is ready to be enjoyed. Serve it hot with idlis, dosas or rotis.

Thank you all for visiting my space, please come back again for delightful and tempting chutney varieties from my kitchen.

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Until then I am signing off…

We all look to make different kinds for chutney’s as sidedish for idli or dosa. We want to make it healthy, tasty and flavourful, if you are on the lookout for making one such recipe then here it is - Thakkali Kothamalli Chutney/Cilanto tomato chutney. It is a perfect accompaniment for idlis, dosas, vada, pakoda, uttapam etc and goes well with steam cooked rice as well. You can serve it along with chapthi, rotis or parathas or can be applied on bread to make sandwiches. Cilantro/Kothamalli is loaded with vitamins, minerals and fiber, including it in everyday diet is very good for our health. Do try out this healthy and flavourful chutney and post your comments here. Meanwhile do check out other interesting and tempting chutney’s here.

Here’s how to make Thakali Kothamalli Chutney with step by step photos…

Ingredients

Cilantro/Coriander Leaves/Kothamalli	1 bunch /2 cups
Tomato	4 finely chopped
Onion	1 finely chopped
Garlic Cloves	4-5
Urad Dal	2 tbsp
Dry Red Chillies	4-5
Tamarind/Puli	One small gooseberry size
Salt	As needed
Oil	1 tbsp

For Tempering

Oil	1 tbsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Urad Dal/Ullutham Paruppu	1 tsp
Asafoetida/Hing/Perungaya Podi	¼ tsp
Dry Red Chilli	1
Curry Leaves/Karuvepilai	8-10/1 spring

Preparation Time: 10 minutes

Cooking Time: 10-12 minutes

Serves: 4-5

Other interesting Chutney/Thuvaiyal varieties that might be of your interest....

Coconut Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Method

Clean and wash the cilantro thoroughly to get rid of all the mud and keep it aside.

Heat 1 tbsp of oil in a sauce pan or kadai. Add urad dal and sauté well until it turns to golden brown color.

Add dry red chillies and sauté well for 20 seconds.

Now add the chopped onions, garlic cloves and sauté until they turn translucent.

Add tamrind/puli[seedless] and give a good stir.

Now add finely chopped tomatoes and sauté until they turn mushy.

Add the washed cilantro/kothamalli and give a good stir for 30 -40 seconds and switch off the stove.

Let it cool down completely. Now add everything to the mixer, add required amount of salt and grind well to make a smooth paste. If needed add little water.

Transfer the ground chutney to a bowl.

Heat oil in small kadai, splutter mustard seeds, then add cumin seeds, urad dal and sauté for 20 seconds, the dal will turn to golden color. Now add dry red chillies, asafetida/perungayam powder, curry leaves and switch off the stove.

Add the tempering to the prepared chutney and enjoy it with steam cooked idlis or dosas or even with chapathis.

Yes, delicious, healthy and tempting Cilantro tomato chutney is ready to be enjoyed. Serve it with idlis, dosas, uthappam, chapthis or spread it on bread to make sandwiches.

Thank you all for visiting my space, please come back again for more authentic and traditional recipes from my kitchen.

Other interesting Chutney/Thuvaiyal varieties that might be of your interest....

Coconut Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Mint/Pudhina Thogaiyal
Tomato Mint Chutney

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Have a great day and enjoy.

Until then I am signing off…

Aloevera/Sottrukattrazhai has been known for its healing properties for thousands and thousands of years. Humans have long known about the plant’s healing benefits and over the years have used aloevera to treat wounds, burns, cuts, for skin problems, hair loss, hemorrhoids, digestive issues etc. It is an excellent remedy for heatburn and will help in lessening several symptoms of GERD[Gastrpoesophageal reflux disease] including belching and vomiting. It also helps in reducing the blood sugar level if taken everyday for about two weeks. Aloevera is an excellent body coolant, helps in weight loss and prevents dehydration. Do try out this healthy Aloevera Lassi and post your comments here.

Here’s how to make Aloevera Lassi with step by step photos…

Ingredients

AloeVera Stem/SotruKattrazhai	2 stems
Curd/Yogurt	¾ cup
Mint Leaves	3-4
Cumin Powder/Jeeragam Powder	1/3 tsp
Salt	As needed
Asafoetida/Hing/Perungayam	One small pinch
Lemon Juice	½ tsp [optional]

Preparation Time: 10 minutes

Method

Picture of Aloevera/Sottrukattrazhai plant in my balcony.

Peel the skin of Aloevera/Sottrukattralai as shown in the picture.

Gel inside Aloevera

Remove the gel and transfer it to a bowl. Washing the aloevera is optional. Usually I do not wash the gel.

Transfer the aloevera gel to the mixer and grind it well.

Add the yogurt, mint leaves, salt, cumin powder, hing to the mixer and blend really well.

You can add about ½ cup of water and blend really well until forthy.

Transfer it to serving glass, add a dash of lemon juice, pinch of cumin powder and serve it.

Delicious and healthy Aloevera Lassi is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more simple, healthy and delicious drink from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, Iam going to share a very interesting, healthy and quick to make Murungaikeerai Poriyal which is made by my MIL during Aadi month when making Kezhvaragu Koozh. I love this version of murungaikeerai poriyal along with koozh. I have posted other interesting murungai keerai recipes like Murungai keerai soup, Murungaikeerai thanni, Murungai keerai sambar, Murungai keerai muttai poriyal Murungaikeerai podi, Murungai Keerai Thogaiyal. For now check out this interesting murungai keerai poriyal, do try it out and post your comments here.

Here’s how to make Murungai Keerai Poriyal with step by step photos…

Ingredients

Drumstick Leaves/MurungaiKeerai	2 cups
Onion /Shallots	1 big finely chopped/10-12
Dry Red Chillies	8-10
Puzhaungal Arisi/Parboiled Rice	2 tbsp
Garlic Cloves	5-6
Gingelly oil/Nallaennai/Groundnut oil	1 tbsp
Salt	As needed

Prepartaion Time: 10 minutes

Cooking Time: 15 minutes

Other interesting Murungaikeerai Recipes that might be of your interest

Murungai keerai soup,

Murungaikeerai thanni,

Murungai keerai sambar,

Murungai keerai muttai poriyal

Murungaikeerai podi.
Murungai Keerai Thogaiyal

Method

Separate the drumstick leaves/Murungaikeerai from the stem. Wash and clean it thoroughly.

Chop the onions and keep it aside. I have used one big onion, if you get shallots/sambar vengayam peel it and chop it finely.

Add the murungaikeerai leaves to a pan, add about 1 ½ cups of water, chopped onions, salt and cook until the leaves are cooked thoroughly.

Meanwhile, heat a pan and dry roast the red chillies, then add the rice and fry roast it until they turn golden brown color and switch off the stove.

Add the roasted redchillies, rice to the mixer and grind it to coarse powder.

Add the garlic cloves and grind along with it.

Once the murungaikeerai has cooked and all the water is evaporated, add the ground masala powder

Mix really well, add 1 tbsp of oil and mix everything really well and switch off the stove.

Yes, healthy, delicious and tasty murungaikeerai Poriyal is ready to be enjoyed. Serve it hot with sambar sadham, rasam sadham or with any vegetarian meal.

Thank you all for visting my space, please come back again for more interesting, healthy and tasty recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very interesting Makhana Kheer which is a very popular kheer in Northern India. Makahana/Phool Makhana/Lotus seeds are very nutritious having high content of protein, minerals and fiber. Makhana are low in calories, gluten-free and are packed with protein. Consuming Makhanan helps in preventing inflammation and ageing due to the presence of a natural flavoroids.So, it’s good to include these healthy Makhana in our diet, which is an excellent and a healthy snack as well. Makhana Kheer is prepared in North India during the festivals and is also consumed during fasting days. For now check out this tempting Makhana Kheer and post your comments here. Meanwhile do check out other delicious Payasam/Kheer varieties here and check out other interesting Diwali Sweets and Snacks here.

Here’s how to make Makhana Kheer with step by step photos…

Ingredients

Phool Makhana/Lotus Seeds	1 cup
Milk	3 cups
Sugar	½ cup
Elachi Powder/Cardamom Powder	½ tsp
Nutmeg Powder	One Pinch
Saffron/Kungumapoo	Few strands
Almonds	5 thinly sliced
Pistas	5 thinly sliced
Ghee	1 tbsp

Preparation time: 10 minutes

Cooking Time: 20 minutes

Method

In a heavy bottomed pan, add 1 tbsp ghee, add Phool Makhana/Lotus Seeds and slow roast it in low flame until it turns golden and crisp. Switch off the stove and transfer it to a plate.

After it cools down, transfer the phool makhana/lotus seeds to the ziplock, close it. Roll the rolling pin over it to crush the lotus seeds.

In a heavy bottomed sauce pan, add milk and let it boil on low flame so that the milk thickens and reduces a little.

Now add the pounded makhana and mix really well. Simmer this for 5 minutes until it becomes creamy and soft.

After 5 minutes, add the sugar and give a good stir.

Add elachi powder, nutmeg powder and let it boil for another 5-7 minutes.

The kheer will thicken, add few strands of saffron and switch off the stove.

Finally add thinly sliced almonds, pistas and cover it and keep the kheer for 10 minutes, so that all the flavor will infuse into the phool makhana/lotus seeds.

Tada! Makhana Kheer is ready to be enjoyed. You can serve it either cold or at room temperature.

Thank you all for visiting my space, please come back again for more interesting, tempting and lovely recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very easy, simple, spicy savoury snack – Aloo Bhujia/Potato Sev. It is a perfect and tempting tea time snack that can be made in a jiffy and served with a cup of tea. Aloo Bhujia/Potato Sev is made with perfect blend of spices mixed with gram flour and potatoes. Do try out this tempting Aloo Bhujia and post your comments here. Meanwhile do check out other interest Diwali Snacks and DiwaliSweets here.

Here’s how to make Aloo Bhujia/Potato Bhujia with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Murukku/ThenKuzhal

PasiParuppu Murukku/Moondal Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Pottukadaalai Murukku/Friedgram Murukku

Kara Bhoondhi

Kara Sev

Coconut Milk Murukku

Thattai

Butter Murukku

Ragi Murukku

Aloo Bhujia/Potato Bhujia
Garlic KaraSev/PoonduKara Sev

Ingredients

Besan Flour/Kadalai Maavu	1 ½ Cup
Rice Flour/Arisi Maavu	¼ Cup
Potato	2 [Boiled]
Red Chilli Powder	1 tsp
Turmeric Powder	¼ tsp
Cumin Powder	½ tsp
Garam Masala Powder	½ tsp
Chaat Masala Powder	1 tsp
Lemon Juice	½ tsp
Asafoetida/Perungayam/Hing	2 big pinches
Salt	As needed
Oil	2 tsp
Oil	For Frying

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Author: Priya Anandakumar

Method

Pressure cook the potatoes for atleast 3-4 whistles or until it is soft.

Peel off the skin and cool down. In a mixer, add the potatoes and grind it without adding water to a smooth paste.

Sift the besan flour and keep it aside.

In a wide bowl add the besan flour, rice flour, red chilli powder, turmeric powder, cumin powder, garam masala, chaat masala, asafoetida and salt.

Mix everything really well.

Now add the potato puree.

Mix everything really well without water. Knead everything well, it will be little sticky. Add 2 tsp of oil and knead well to make soft and non-sticky dough.

Grease the murukku press with little oil, then fill the dough in the press and use the following acchu.

Meanwhile, heat oil in the kadai for frying the bhuji/sev. Check the temperature of the oil by dropping a small piece of dough, if it comes up immediately then the oil temperature is ready for frying.

Press it directly in hot oil forming a circle in the oil and make sure you do not overlap.

Cook only on low medium flame and adjust the heat as and when it goes high or low.

After a minute, flip over and fry the other side until the ‘shh’ sound stops and turns golden color.

Remove it with perforated ladle and drain it on paper towel.

Yummy, crunchy, crispy and delicious Aloo Bhujia is ready to be enjoyed. Crush the aloo bhujia/potato sev in a plate.

Cool down and store it in airtight container.

Thank you all for visiting my space, please come back again for more delectable, crunchy, mouthwatering recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Garlic KaraSev/Poondu KaraSev is a delectable, spicy, crunchy and flavourful evening snack made with besan flour and rice flour. With Diwali coming up in another few days, I thought of sharing with you all my favourite and tempting Garlic Kara Sev. Do try out this Garlic Kara sev and also the Kara Sev which I have posted earlier and post your comments here. Meanwhile do check out other interesting Diwali Sweets and Snacks here.

Here’s how to make Garlic/Poondu Kara Sev with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Murukku/ThenKuzhal

PasiParuppu Murukku/Moondal Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Pottukadaalai Murukku/Friedgram Murukku

Kara Bhoondhi

Kara Sev

Coconut Milk Murukku

Thattai

Butter Murukku

Ragi Murukku

Aloo Bhujia/Potato Bhujia
Garlic KaraSev/PoonduKara Sev

Ingredients

Besan Flour/Kadalai Maavu	1 Cup
Rice Flour/Arisi Maavu	½ Cup
Red Chilli Powder	1 tsp
Black Pepper/Milagu	½ tsp
Turmeric Powder	¼ tsp
Garlic Cloves	Small 8-10 or big 5-6
Butter	1 tbsp [melted] or at room temperature
Asafoetida/perungayam/hing	One big pinch
Cooking Soda	One big pinch [optional]
Hot oil	1 tsp
Salt	As needed
Oil	For frying

Preparation Time: 10 min

Cooking Time: 20 min

Author: Priya Anandakumar

Method

Add garlic cloves, red chilli powder, black pepper, turmeric powder, asafoetida to the mixer and grind everything together. Add little water and grind it finely and keep it aside.

In a wide bowl add besan flour/kadalai maavu, rice flour, cooking soda and salt. Mix everything well.

Add the melted butter to it and mix thoroughly to the dry flour mix. Now add the ground garlic paste to the flour and mix together really well. Add required amount of water to make the dough.

Finally add 1 tsp of hot oil to the dough, mix well and keep it aside. The dough should not be stiff, it will be a little sticky. Keep the dough covered so that it does not become dry.

Grease the murukku press with little oil, use the following acchu. Now fill the dough in the murukku press.

Heat oil in a kadai and the check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately then the oil temperature is perfect.

Now reduce the flame in medium, press the dough in circular motion. Do not make too many circles and overcrowd it.

Flip after a minute and cook on the other side, wait for ‘shh’ sound to subside.

Remove it from oil using perforated ladle and drain it on paper towel.

Similarly follow for rest of the dough and make the kara sev.

Transfer the cooked poondu kara sev to a big plate or a basin and crush it with hand.

When the kara sev has cooled down, store it in airtight container and enjoy.

Yummy, delicious, crunchy, crispy, garlicky Kara Sev is ready to be enjoyed.

Suggestions:

Poondu Kara sev/Garlic Kara sev can be made only with chilli powder or black pepper powder alone. I prefer to use both.

Adjust the spice level according to your family needs.

The dough should be smooth and little sticky. Always keep the dough covered to prevent it from drying.

Fry the Garlic KaraSev only on low medium flame. You can add fried curry leaves for nice aroma and added taste.

Thank you all for visiting my space, please come back again for more delectable, crunchy and traditional recipes from my kitchen.

If you find this post really interesting, it will be really nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, Iam going to share a very interesting Murukku variety – Ullundhu Murukku with a twist, yet crunchy, tasty, tempting and melts in your mouth. I have already posted the original version of Murukkumade with Urad dal flour, but this one is made by cooking the urad dal and then adding it to the flour. Do try out this irresistible Ullundhu Murukku and post your comments here. Meanwhile do check out other interesting Diwali Snacks andDiwali Sweets here.

Here's how to make Ullundhu Murukku with step by step photos...

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Murukku/ThenKuzhal

PasiParuppu Murukku/Moondal Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Pottukadaalai Murukku/Friedgram Murukku

Kara Bhoondhi

Kara Sev

Coconut Milk Murukku

Thattai

Butter Murukku

Ragi Murukku

Aloo Bhujia/Potato Bhujia
Garlic KaraSev/PoonduKara Sev

Ingredients

Rice Flour/Arisi Maavu	1 ½ cup
Whole Urad Dal/Ullutham Paruppu	½ cup
Jeeragam/Cumin	1 tsp
White Sesame Seeds/Vellai Ellu	1 tsp
Butter	1 tsp [melted]
Salt	As needed
Water	Little to make dough

Preparation Time: 10 -12 minutes

Cooking Time: 25-30 minutes

Author: Priya Anandakumar

Method

Wash the urad dal 2-3 times thoroughly with water.

Add the washed urad dal to the the pressure cooker, add 1 cup of water and cook for 3-4 wishtles.

Wait for the steam to completely release. Now open the pressure cooker, the urad dal would have cooked completely.

Add the cooked urad dal to the mixer and grind it to fine paste. You need not add water, if needed sprinkle some water, make paste and keep it aside.

Mean while sieve the rice flour and transfer it to a bowl. I have used home made rice flour, please check therice flour link for the recipe. Pound the cumin powder, melt the butter and keep it ready.

Add the Rice Flour/Arisi Maavu to the wide bowl. Now add the melted ghee and mix it well, so the butter spreads evenly throughout the flour.

Add required amount of salt, cumin powder, sesame seeds and mix everything well.

Now add the urad dal paste to the rice flour mixture.

Mix everything really well, add little water to make a smooth and non sticky dough.

Grease the murukku press with little oil and use the three hole acchu. Now fill the dough in the murukku press.

Heat oil in a kadai and check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately then the oil temperature is perfect.

Press the murukkus on clean ziplocks or on a jalli karandi and keep it ready, when the oil is at right temperature , transfer it to the oil .

After about 40-50 seconds, flip the murukku and let it cook on the other side also. Cook the murukku evenly on both sides until the ‘shh’ sound stops.

Remove it from oil and drain it on paper towel.

After the murukkus cool down, transger it to an airtight container. These murukkus stay good for about 4 weeks, but the thing is they taste so good it gets over in 2-3 days.

Similarly make murukkus with rest of the dough and store them for later.

Super crispy, crunchy, delicious and tempting murukkus are aready to be enjoyed.

Suggestions:

Keep the dough covered to avoid drying of the dough.

I have used both sesame seeds and cumin powder, you can use either one of them.

If you are very conscious about adding butter, you can replace the butter with hot oil. But butter gives added taste to the murukku.

When you break open the murukku you will see a long tubular hole running throughout the murukku which indicates your murukku is perfect.

I have used acchu with many holes, you can use that as well.

Thank you all for visiting my blog, please come back again for more delicious, authentic and traditional recipes of South India.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very easy, extremely tasty 7 Cup Burfi which I made for this Diwali. The name 7 Cup Burfi is just an easy way to remember, that all ingredients are each one cup except sugar alone being 3 cups. But I feel 3 cups of sugar is way too sweet, so I have used only 2 ½ cups, sometimes I add only 2 cups. Though I have made this several times, I was unable to share it with you all, so this time I made sure I click some pictures and share it with you all. It is one such recipe, that even the beginners can try because it does not involve in making the single string sugar syrup etc. Any way friends, do try out this delectable, tempting and mouthwatering 7 cup burfi and post your comments here. Meanwhile, do check out other interestingDiwali Sweets andDiwali Snacks hereand enjoy. Have a wonderful and safe Diwali.

Here’s how to make 7 Cup Burfi with step by step photos…

Other Burfi Variety that might be of your interest...

Thengai Burfi/Coconut Burfi

Ingredients

Besan Flour/Kadalai Maavu/Gram Flour	1 Cup
Sugar/Sarkkarai	2 ½ Cup
Grated Coconut [fresh]	1 Cup
Milk	1 Cup
Ghee [Melted]	1 Cup
Elachi/Cardamom Powder	¼ tsp

Preparation Time: 10 minutes

Cooking Time: 50 Minutes

Makes: 35 pieces

Author: Priya Anandakumar

Method

Measure all the ingredients like besan flour, sugar, milk, ghee and keep it aside. Grate the coconut, measure and keep it aside.

Grease a plate with ghee and keep it ready.

Heat a heavy bottomed kadai or iron kadai or a pan. Keep the flame on low and add 1 cup of Besan Flour/Kadalai Maavu.

Roast the besan flour for about 3-4 minutes or until you get a nice nutty aroma from it.

Make sure you keep stirring and cook only on low flame to avoid burning.

The color of besan flour should not change, now switch off the stove.

Add 1 cup of milk, 1 cup of coconut, 1 gup of ghee to the besan flour.

Mix really well without stopping, it will look like the lumps are forming but it will break very easily as keep stirring in ghee.

Now add 2 ½ cups of sugar and mix really well. Now switch on the stove and keep it on low flame.

Keep stirring continuously, the sugar will dissolve and will have a liquid consistency.

Now you need lot of patience, you have to keep stirring on a low flame.

The mixture will thicken and reduce slowly. At this time add the elachi powder/cardamom powder.

You have to cook and stir till the mixture leaves the sides of the pan. Make sure you scrape the sides and the bottom of the kadai and the sides.

Keep cooking for some more time, until the ghee releases from the sides. The burfi mixture will look like one molten mass, with ghee on the sides. Now, it’s time to switch off the stove.

Transfer this entire mixture to the greased plate immediately.

Flatten the top of the burfi with spatula or spoon to just smoothen the top.

Let the 7 Cup Burfi cool down a little.

When it is still hot, cut the 7 Cup Burfi with a knife and store it airtight container.

7 Cup Burfi can be kept at room temperature for couple of days or it can be even refrigerated.

Yes, 7 Cup Burfi is ready for Neivedhyam or to be served for family and guest.

Suggestions:

The original recipe calls for 1 cup each of besan flour, ghee, milk, grated coconut and 3 cups of sugar. But I felt that it was way too sweet.

So, I changed the amount of sugar to 2 ½ cup and the rest of the ingredients to 1 cup, it will add up to 6 ½ cup only but I thinks it’s alright.

You can do slight variations in this you can and ½ cup of cashew powder also.

You have to careful when roasting the besan flour and make sure you keep stirring and do not burn the flour.

After the burfi is done, transfer the contents immediately to the greased tray.

Delicious, tasty and super tempting 7 Cup Burfi is ready to be enjoyed or to be served for god.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Badushah is a traditional Indian sweet dessert recipe made with all-purpose flour/Maida, deep fried in ghee/oil and soaked in warm sugar syrup. This Indian doughnut is flaky, puffy, golden colored sweet is popularly called as Badhushah is the South and Balushahi in the North. Making Badhushah is very easy and can be done in no time and enjoyed during festival seasons. Do try out this amazing Badhushah recipe and post your comments here. Meanwhile do check out other interesting Diwali Sweets and Snacks here.

Here’s how to make Bahdushah with step by step photos…

Ingredients

Maida/All Purpose Flour	2 Cups
Cooking Soda	½ tsp
Powdered Sugar	2 tsp
Yogurt/Curd	2 tbsp
Ghee [Melted]	¼ Cup
Salt	One pinch
Cold Water for kneading	Approximately 8 tbsp
Oil/ghee	For frying Badhushas

For Sugar Syrup

Sugar	1 ½ cup
Water	1 cup
Lemon Juice	½ tsp
Cardamom Powder	From 3 elachis
Saffron	Few strands [optional]

1 Cup: 200 gms

Preparation time: 10-12 minutes

Cooking Time: 20 minutes

Makes : 15 Badhushas

Author: Priya anandakumar

Method

Sift the maida/all-purpose flour on a paper and keep it aside.

Add 2 tsp of sugar to the mixer and grind it fine powder and keep it aside.

In a wide bowl add cooking soda, melted ghee, and mix really well until well combined.

Add the maida, powdered sugar to the bowl and mix it with the ghee mixture really well.

Add yogurt and mix well, it should resemble like bread crumbs.

Now add cold water little by little and make soft and pliable dough. Do not add all the water at once, sprinkle only little water and make the dough. Cover the dough and keep it aside for 30-40 minutes.

Meanwhile, in a pan add 1 ½ cup of sugar, 1 ½ cup of water and allow the sugar to dissolve on medium flame.

Let the sugar syrup boil really well, the syrup will start to thicken lightly.

The syrup will be sticky to touch and should reach one string consistency.

At this stage add the lemon juice, elachi/cardamom powder and turn off the stove.

After the dough has rested, do not knead it. To make Badhushas, pinch off lemon sized dough and roll into balls. It will look flaky, it is totally fine.

Flatten the balls little lightly and make a small dent in the center. Similarly make all the badhushahs and keep it ready.

Heat oil/ghee in a kadai for frying the badhushahs, make sure you keep it on low flame throughout cooking. Add a small piece of dough into the oil and if it sizzles and comes to the surface the oil is ready for deep frying. Now switch off the stove.

Add the 3 badhushas to the hot oil and allow it to come to the surface of the oil, now turn on the stove and keep it on low flame only. Cook evenly on both sides to golden brown color.

Make sure you cook the badushas are cooked slowly on low flame, do not rush the process.

If cooked on high heat, the badhushahs will turn brown very fast and remain uncooked on the inside.

When they turn golden brown color, remove it from oil and transfer it to a plate.

Slowly add the badhushahs to the sugar syrup 4-5 at a time and let it soak for 5-7 minutes.

Flip the badhushahs in the syrup, so that the syrup gets absorbed evenly on both sides.

If the Syrup has cooled then you can warm the syrup and add the badhushahs.

Now remove the badhushahs from the syrup and place them on a plate and allow it to come to room temperature.

Store it in air tight container. They stay fresh for 3-4 days at room temperature. You can refrigerate them for longer shelf life.

Suggestions:

Make sure you fry the badhushahs on low flame only to get evenly cooked golden brown badhushahs.

The syrup should be one string consistency. Adding cardamom powder and saffron is optional.

But make sure you add lemon juice to avoid the sugar from crystallization after the syrup cools down.

Yummy, super delicious, and tempting badhushah is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more yummy, delicious, traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share a very simple, basic, spicy & delicious potato curry/masala which is a perfect accompaniment for chapati, roti, phulka or dosa. Though it is a very common recipe that I make several time at home, I realized that I have not posted it yet in my blog. So, here it is, a very simple Potato Masala, especially for beginners and bachelors. Do try it out friends and post your comments here. Meanwhile do check out other interesting, quick and simple side dish for rotis/chapatis here.

Here’s how to make Spicy Potato Masala with step by step photos…

Ingredients

Potatoes	4 [boiled]
Onion	2 finely chopped
Tomatoes	3 finely chopped or pureed
Green Chillies	2 or 3 slit length wise
Ginger Garlic Paste	1 ½ tsp
Red Chilli Powder	1 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	¼ tsp
Salt	As needed
Coriander leaves/kothamalli	2 tbsp finely chopped

For Tempering

Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	1 tsp
Curry Leaves/Karuvepillai	10-12 leaves

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4-5

Author: Priya Anandakumar

Method

Wash and boil the potatoes. Peel the skin, chop and keep it aside.

Meanwhile chop the onions, tomatoes, green chillies and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds and curry leaves and fry for about 20 seconds.

Add onions, green chillies and sauté well until it turns translucent.

Now add ginger garlic paste and sauté until raw smell vanishes.

Add chopped tomatoes and sauté well until it turns mushy.

Add red chilli powder, coriander powder, turmeric powder, salt and saute well for about 2-3 minutes or until the raw smell of the powder goes off.

Add 1 ½ to 2 cups of water and let it come to one boil.

Now add the boiled & chopped potatoes [mash one potato roughly with hand] and mix really well.

Boil for 5-7 minutes; adjust the consistency of the curry at this stage. If the curry is watery mash some potatoes. If the consistency is too thick, add little more water and boil.

Finally add chopped coriander leaves and switch off the stove.

Yes, delicious, spicy and tasy potato masala is ready to be enjoyed. Serve it hot with freshly made chapathi, poori, roti or even with dosa.

Thank you all for visiting my space, please come back again for more interesting, simple yet delectable recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Wheat Flour Halwa/Atta Halwa/Godhumai Maavu Halwa is very simple and easy halwa variety that can be made in very little time. This wheat flour halwa is a very popular and traditional dessert made in North India. Usually food coloring is added to the wheat flour halwa, but I have not added any food coloring, but have added caramelized sugar which has given a beautiful natural color to the halwa. Do try out this interesting Wheat Flour Halwa and post your comments here. Meanwhile do check out other interesting Halwa varieties hereand also other Diwali Sweets and Snacks here.

Here’s how to make Wheat Flour Halwa with step by step photos…

Ingredients

Wheat Flour/Godhumai Maavu	1 Cup
Sugar	2 Cups
Water	4 Cups
Ghee	1 Cup
Cashew Nuts	10-12
Elachi Powder/Cardamom Powder	¼ tsp
Salt	One pinch

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Author: Priya Anandakumar

Other Halwa Varieties that might be of your interest...

Apple Halwa

Almond Halwa/Badam Halwa

Ashoka Halwa/Thanjavur Halwa

Beetroot Halwa

Corn flour Halwa/Karachi Halwa/Bombay Halwa

Mango Halwa/Maambazham Halwa

Kasi Halwa/White Pumpkin Halwa/Vellai Poosanikkai Halwa

Ragi Halwa/Kezhvaragu Halwa

Pineapple Sooji Halwa/Pineapple Kesari

Urad Dal Halwa/Urad Dal Kali
Wheat Flour Halwa/Instant Wheat Flour Halwa/Godhumai Halwa

Method

Heat 2 tbsp of ghee in a heavy bottomed kadai and fry the cashew nuts until they turn golden brown color. Transfer the cashew nuts to a plate and keep it aside.

Add rest of the ghee to the kadai.

Now add the wheat flour/godhu maavu to the ghee and keep stirring. Cook on low flame.

Fry the wheat flour thoroughly in ghee until it changes color. Roast the flour in low or medium-low flame only, to avoid it from burning.

You will get the aroma of the roasted wheat flour. The wheat flour will turn to golden color and will emit a nutty fragrance.

Meanwhile, boil the water separately in a sauce pan. Let it boil really well, now switch off the stove. Do this simultaneously while you are roasting the wheat flour in ghee.

Now slowly add the boiling water to the wheat flour, the wheat flour will start cooking and absorb the water. Keep stirring continuously.

Add the rest of the water, by continuously stirring the wheat flour. Make sure there are no lumps.

Keep stirring and let the wheat flour cook. Mean while let’s caramelize the sugar. At this stage it will look like porridge.

Caramelizing the Sugar:

Heat 2 tsp of sugar in a pan, within a minute, the sugar will start to caramelize and turn brown in color. Adding the caramelized sugar will give a beautiful natural color to the wheat flour halwa.

Now switch off the stove.

Add the caramelized sugar to the kadai and stir really well.

Now add the sugar to the Kadai and keep stirring. Cook only on low flame.

Add the elachi powder, pinch of salt to the wheat flour mixture and keep mixing.

After some time you will see the bubbles in the wheat flour mixture.

Let it cook well and all the water absorb. The ghee will separate out of halwa and the wheat flour halwa will leave the sides of the kadai.

At this stage add the fried cashew nuts and switch off the stove.

Yes, delicious and super tasty Wheat Flour Halwa is ready to be enjoyed.

Thank you all for visiting my space, please come back again for interesting, tempting and delicious Halwa recipes from my kitchen.

Suggestions:

Make sure the water you add is really hot, this makes the cooking of wheat flour faster.

Use only heavy bottomed kadai to avoid burning of halwa.

Make the halwa only in low or medium-low flame.

I have used cashew nuts, you can add roasted almonds to the halwa.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very interesting and a perfect accompaniment for idlis and dosas, it is none other than coriander seeds chutney. I have not added coconut, you can also sauté and add grated coconut before grinding. This chutney has excellent flavor and everybody will fall in love with it instantly. Corander seeds are extremely good for health, they have good detox properties, rich in iron and extremely great for digestion. Anyway friends, do try out this delicious and healthy coriander seeds chutney and post your comments here. Meanwhile do checkout other interesting Chutney and Thogaiyal varieties here.

Here’s how to make coriander Seeds Chutney with step by step photos…

Ingredients

Coriander Seeds/Dhaniya	3 tbsp
Dry Red Chilli/Kaindha Milagai	10-15
Garlic Cloves	8
Bengal Gram Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	¾ tbsp
Tamarind/Puli	One small marble size ball
Salt	As needed
Curry Leaves/Karuvepillai	10-12
Gingelly Oil/Nalla Ennai	2 tsp

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	¼ tsp
Urad Dal/Ullutham Paruppu	½ tsp
Curry Leaves/Karuvepillai	8-10

Preparation Time: 5 minutes

Cooking Time: 10-12 minutes

Author: Priya Anandakumar

Other Chutney & Thogaiyal varieties that might be of your interest...

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Method

Heat one tsp of oil in a kadai, add coriander seeds/dhaniya and roast for about 2-3 minutes until nice aroma fills the room and the color changes to light brown color. Transfer the dhaniya/coriander seeds to a plate.

Heat 1 tsp of oil in a kadai, add kadalai paruppu/Bengal gram dal, urad dal and roast until it turn to light golden brown color.

Next add the dry red chilli to the kadai and give a good stir.

Add curry leaves and roast well.

Add garlic cloves and fry for few seconds.

Finally add tamarind to the kadai, stir really well and switch off the stove.

Add the roasted coriander seeds/dhaniya to the kadai, give a good stir and let the whole mixture cool completely.

Transfer everything to a mixer along with salt and grind it to smooth paste.

Add required water and adjust the consistency. I prefer to make the chutney a little watery, you can make it either thick or little thin consistency, it is totally our choice.

Heat 2 tsp of oil for tempering in a small pan, splutter mustard seeds, add urad dal and fry to golden brown color. Add curry leaves and switch off the stove.

Add the seasoning to the chutney.

Yes, delicious and tasty Coriander Seeds Chutney is ready to be enjoyed. Serve it hot with soft idlis and dosas.

Thank you all for visiting my space, please come back again for more delectable, tempting and mouthwatering Chutney/Thogaiyalvarieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

The Paruppu Podi is a lipsmacking podi which made with perfect blend of roasted spices along with thur dal/thuvaram paruppu & fried gram loaded with fresh flavors and aroma. This Paruppu Podi is the native of Andhra and made all over South India. Do try out this super tasty paruppu podi with hot steamed cooked rice along with a dollop of ghee, it will just taste heavenly. Meanwhile friends, do check out other Podi varieties here. Do try out this Paruppu Podi and post your comments here.

Here’s how to make Paruppu Podi with step by step photos…

Ingredients

Thur Dal/Thuvaram Paruppu	1 cup
Pottukadalai/Fried Gram	4 Tbsp
Cumin Seeds/Jeeragam	1 tsp
Black Pepper/Milagu	½ tsp
Red Chilli/Kaindha Milagai	10-15
Garlic Cloves	20-25 [2 pods]
Hing/Asafoetida/Perungayam	¼ tsp
Salt	As needed
Oil	¼ tsp

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Author: Priya Anandakumar

Other Podi varieties that might interest you…

Idli Milagai Podi

Idli Milagi Podi – with Pottukadalai

Kollu Podi/Kollu Idli Milagai Podi

Karuvepilai Podi/Curry Leaves Podi

Murungai Keerai Podi/Drumstick Leaves Podi

Idicha Milagai Podi

Method

Measure and keep all the ingredients ready.

Heat kadai, add thurdal, and roast till it becomes golden brown.

Add cumin seeds/jeeragam, black pepper and roast for another 2-3 minutes and switch off the stove. Transfer it to a plate.

Add ¼ tsp of oil, add dry red chillies and fry till it turns crispy. Transfer it to a plate.

Next just dry roast fried gram and garlic just for few seconds and transfer it to a plate.

Let everything cool down really well.

Add everything to a mixer, along with salt and perungayam/hing and grind well to a fine powder.

I made a big batch of paruppu podi powder, so I have reduced the amount and given the measurements.

Yes, super scrumptious Paruppu Podi is ready to be enjoyed. Store the podi in airtight container and enjoy when needed.

This paruppu podi is super delicious when served with hot steamed rice topped with a tsp of ghee.

Thank you all for visting my space, Please come back again for more interesting and tempting Podi varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Idli is a staple food of South India which is made by steam cooking the rice and lentil batter. This Red Rice Idli is another healthy alternative breakfast loaded with anti oxidants, fiber, vitamins, minerals and essential fatty acids. Due to the presence of fibers, the sugar is absorbed slowly hence the blood sugar level does not rise. Including red rice in our daily diet helps in reducing cholesterol and hence controls weight gain. So, let include lot of red rice in our diet and lead a healthy life. Do try out this healthy and diabetic friendly Red Rice Idli and post your comments here. Meanwhile do check out other interesting and healthy Breakfast Recipes here.

Here’s how to make Red Rice Idli with step by step photos…

Ingredients

Red Rice/Sivappu Arisi	3 cups
Idli Rice	1 cup
Whole Urad Dal/Ullutham Paruppu	1 cup
Fenugreek Seeds/Vendhaiyam	1 tsp
Salt	As needed

Author: Priya Anandakumar

Other interesting Idli varieties...

Soft Idli

Kanchipuram Idli

Kambu Idli/Bajra Idli

Stuffed Idli/Aloo Stuffed Idli/Potato Stuffed Idli

Idli Fry

Idli Upma

Method

Wash sivappu arisi/red rice and idli rice together in water at least 3 times.

Add fresh water and soak the rice for about 5-6 hours.

Similarly wash urad dal and fenugreek seeds together in water at least 3 times.

Add fresh water and soak the rice for about 5-6 hours.

Now add the urad dal to the grinder and grind it to fine paste with required amount of water and transfer it to a bowl.

Next add the red rice & idli rice together to the grinder and grind it to smooth batter with required amount of water.

Mix both urad dal batter and red rice batter together along with required salt. Keep it overnight for fermentation or for about 7-8 hours.

Next day morning the batter will rise with tiny bubbles indicates the batter is ready to be made into idlis or dosas.

Grease the idli plates with nalla ennai, pour the batter and steam cook the idlis for about 10 minutes.

When you insert tooth pick it comes out clean without batter that shows the idlis are cooked.

When the idlis are done, sprinkle little water and remove the idli tray from the idli cooker and let it sit for about 5 minutes to cool down.

Remove the Red Rice Idlis using a spoon and serve it hot with delicious Dhaniya Chutney or any chutneyof your choice or even with sambar.

You can use the same batter to make dosas. But when you make dosas, add little water so that it is of the consistency of dosa batter. [Tip: Take small portion of batter and then add water so that you can make dosa or idli whenever needed]

Suggestions:

If you live in colder countries, preheat the oven at 200 C for about 5 minutes and switch off the oven. Keep the batter in oven for about 6-8 hours, the batter will ferment and rise.

Use only gingelly oil for greasing the idli plates, this gives added taste and flavor.

Yummy, delicious, super soft Red Rice Idli is ready to be enjoyed. Serve it with Chutney, Sambaror milagai podi.

Thanks a lot for visiting my space, please come back again for more traditional and tempting recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Chetiinad Kara Chutney is a lip-smacking chutney that is instantly loved by anyone and everyone. Kara means spicy, as the name implies it is a spicy and tangy chutney that goes very well with idlis, dosas, uthappam, kuzhipaniyarams, chapatti, rotis etc. Do try out this easy and quick Chettinad Kara Chutney and post your comments here. Meanwhile do check out other interesting and tempting Chutneyand thogaiyal varieties here.

Here’s how to make Chettinad Kara Chutney with step by step photos…

Other Chutney & Thogaiyal varieties that might be of your interest...

Coconut Chutney

Chettinad Kara Chutney/Kara Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Thakkali Kothamalli Chutney/Tomato Coriander Leaves Chutney

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Dhaniya Chutney/Dhaniya Kara Chutney

Ingredients

Onion/Vengayam	2 big
Tomato/Thakkali	2 big
Garlic Cloves	7-8
Dry Red Chilli/KaindhaMilagai	10
Tamarind/Puli	1 small lemon size ball
Gingelly Oil/Sesame Oil/Nallaennai	30 ml
Jaggery/Vellam	1 tsp
Salt	As needed

For Tempering

Gingelly Oil/Sesame Oil/Nallaennai	1 tsp
Mustard Seeds/Kadugu	½ tsp
Split Urad Dal/UlluthamParuppu	½ tsp
Asafoetida/Hing/Perungayam	One pinch
Curry Leaves/Karuvepillai	8-10

Preparation Time: 5 minutes Cusine : South Indian

Cooking Time: 10 minutes Course: Breakfasts

Total Time: 15 minutes

Author: PriyaAnandakumar

Recipe: Adapted from OPOS[One Pot One Shot] Cooking

Method

Wash the onions and tomatoes. Peel the onions and chop them to cubes. Similarly cut the tomatoes to cubes and keep it aside. Peel the garlic and keep everything ready.

Take a 2 litre or 3 litre pressure cooker, add ¼ cup of Gingelly oil/Sesame Oil/Nallaennai.

Now add chopped onions, tomatoes, garlic, dry red chillies, jaggery, tamarind, salt and about 3 tbsp of water.

Close the lid with weight and cook for 2 whistles and switch off the stove.

Wait for the pressure to release and open the lid and let it cool. Add all the ingredients to the mixer/blender and grind it to fine paste.

Transfer the chutney to a bowl.

Heat oil in kadai, splutter mustard seeds, then add split urad dal and let it change to golden brown color.Add the curry leaves, pinch of asafoetida and saute till the curry leaves become crisp and switch off the stove.

Add the tempering to the prepared Chettinad Kara Chutney.

Yes, delicious, spicy, tasty and tangy Chettinad Kara Chutney is ready to be enjoyed. Serve it with hot steam cooked idlis, dosas, uthappam, chapathi, rotis etc.

Thank you all visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share a Vellai Kondaikadalai Sundal, which has perfect blend of ground spices with bursting flavours. This recipe is by chef Dhamu, I am great fan of his cooking and his recipes never fail. This sundal is one such recipe which taste heavenly and lovely. Do try out this super healthy and tasty Vellai Kondakadalai sundal and post your comments here. Meanwhile do check out other interesting and healthy Sundal Varieties here.

Here’s how to make Chickpea Sundal with step by step photos…

Ingredients

White Chickpea Sundal/Vellai Kondakadalai	1 cup
Salt	As needed
Turmeric Powder	½ tsp

For Roasting & Grinding

Peanuts/Verkadalai	1 tbsp
Black Pepper/Milagu	½ tsp
Dry Red Chilli/Kaindha Milagai	3
Coriander Seeds/Dhaniya	1 ½ tsp
Grated Coconut/Thuruviya Thengai	4 tbsp
Curry Leaves	10-12

For Tempering

Oil/Gingelly Oil	1 tbsp
Mustard Seeds	½ tsp
Urad dal/Ullutham Paruppu	1 tsp
Dry Red Chilli	1 or 2
Curry Leaves	8-10
Asafoetida/Hing Perungayam	¼ tsp

Preparation Time: 5 minutes Cuisine: South Indian

Cooking Time: 15-20 minutes Course: Evening Snacks

Total Time: 25 minutes

Author: Priya Anandakumar

Method

Wash and soak the white chickpeas overnight. Rinse and wash the chickpea next day, add enough water, salt and cook in pressure cooker for 2-3 whistles. The chickpeas should not be mushy, but should be soft. Drain the water and keep it aside.

For Roasting and Grinding

Heat a kadai, add peanuts and fry until roasted and nice aroma arises.

Next add dry red chillies, coriander seeds and fry for about a minute or two. Now add the black pepper give a good stir.

Add the curry leaves and fry about seconds.

Then add the grated coconut and fry well until nice aroma fills the room and switch off the stove.

Let the whole mixture cool down completely. Add everything to mixer and grind it to coarse powder. Keep it aside.

For Making Sundal

Heat oil in a kadai, splutter mustard seeds, then add split urad dal and fry until light golden brown color, then add red chilli, curry leaves, perungayam/asafoetida/hing and fry until the curry leaves turn crispy.

Now add the cooked white chickpea/vella kondakadalai and give a good stir.

Add ½ tsp of turmeric powder and mix really well and stir for about a minute for any water or moisture to evaporate.

Now add the ground masala powder and mix really well. Adjust the salt level at this stage and switch off the stove.

Ta da!! Delicious and healthy Vellai Kondaikadalai Sundal is ready to be enjoyed. This sundal can be made as neivedhyam during navarathri or as healthy evening snacks.

Thank you all for visiting my space, please come back again for more healthy and delectable recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

The moment we hear Kola Urundai, we all get reminded for Mutton or Chicken Kola urundai only, but today I am going to share a very interesting and tempting Vazhaikkai Kola Urundai, a wonderful delight for vegetarians. Vazhaikkai Kola Urundai is the vegetarian version of the same meat balls where raw banana is used in place of minced meat. Vazhaikkai Kola Urundai is versatile dish which can be served as side dish during lunch or kofta balls in gravy or even as evening snacks. Do try out this super tempting Vazhaikkai Kola Urundai and post your comments here. Meanwhile do check out other interesting, crunchy and delicious evening snacks and appetizer varitieshere and check out Vazhaipoo Kola Urundai here.

Here’s how to make Vazhaikkai Kola Urundai with step by step photos…

Ingredients

Vazhaikkai	2
Oil	For frying
Salt	As needed

For Roasting and Grinding

Oil	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Fennel Seeds/Sombu	½ tsp
Gasagasa/Pppy Seeds	½ tsp
Cinnamon Stick/Pattai	1 inch piece
Dry Red Chilli	3
Green Chilli	1 or 2
Coconut	4 tbsp
Fried Gram/Pottu Kadalai	1 tbsp
Turmeric Powder	½ tsp
Cilantro/Coriander Leaves/Kothamalli	2 tbsp finely chopped

Preparation Time: 5-7 minutes Cusine:South Indian

Cooking Time: 30 minutes Course: Evening Snacks

Total Time: 35 minutes

Author: Priya Anandakumar

Method

Cut the ends of the vazhaikkai, cut into half and add it to pressure cooker. Add 2 cups of water and pressure cook for 2-3 whistles and switch off the stove.

Wait for the steam to release, open the pressure cooker lid and remove the cooked raw bananas.

Let it cool, then peel the skin, it will come out easily.

Now using a grater, grate the vazhaikkai and keep it aside.

Meanwhile, heat ½ tsp of oil in a pan. Add cumin seeds, fennel seeds, cinnamon stick, gasagasa and fry for few seconds until nice aroma arises.

Now add dry red chillies and fry for 20-30 seconds.

Then add slit green chillies and fry until the color changes a little.

Now add the grated coconut or chopped coconut and fry for another 30-40 seconds.

Add fried gram/pottukadalai and stir really well.

Now add turmeric powder, finely chopped coriander leaves and fry until the moisture in coriander leaves is completely absorbed.

Now switch off the stove and let the mixture cool completely. Add everything to the mixer and grind it to coarse powder along with salt.

Now add the ground powder to the grated vazhakkai and mix everything really well with hand.

Make small balls with your hand and keep it aside. If needed you can rub little oil in your palms to make the kola urundai.

Heat oil in a kadai for deep frying the kola urundais.

When the oil is hot add 4-5 vazhaikkai balls at a time and deep fry till golden brown color.

Yes, delicious and super tasty Vazhaikkai Kola Urundai is ready to be enjoyed. You can serve this hot either as a side dish for lunch or as kofta in gravies or as evening snacks along with tomato ketchup.

Suggestions:

Deep fry raw banana balls gently over medium flame only.

When making the dough, never add water because the plantain/vazhaikkai will have enough moisture. If you add water then the balls will start drinking oil.

Thank you all for visiting my space, please come back again for more delectable and yummy evening snacks and appetizers from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Mushroom Soup/Creamy Mushroom Soup

Pachai Payaru Sundal/Green Gram Sundal/Moong Bean Sundal – Navarathri Special Sundal

Tomato Mint Chutney/Thakkali Pudina Chutney- How to make Pudhina/mint chutney with Tomatoes.

Thakali Kothamalli Chutney/Tomato Cilantro Chutney/Tomato Coriander Leaves Chutney

AloeVera Lassi/Sotrukattrazhai Lassi/Aloevera Buttermilk/Sottrukattrazhai More

MurungaiKeerai Poriyal/Drumstick Leaves Poriyal with RedChillies and Rice

Makhana Kheer/Phool Makhana Kheer/Lotus Seeds Kheer/Foxnuts Kheer

Aloo Bhujiya/Potato Bhujiya/Aloo Ki Bhujia/Namkeen Bhujia –Diwali Snacks/Easy Diwali Snacks

Garlic KaraSev/Poondu Kara Sev/Kaara Sev –Easy Diwali Snacks

Ullundhu Murukku/Urad Dal Murukku – Easy Diwali Snacks/Deepawali Special Murukku

7 Cup Burfi/Seven Cup Burfi – Easy Diwali Sweet/Sweet for Special Occasions or Neivedhyam

Badhushah Recipe/Badusha Recipe/Balushahi Recipes – How to make Badhushah

Spicy Potato Masala/Potato Gravy for Chapathi, Roti or Rice/Potato Curry Recipe/Aloo Curry Recipe/Urulai Kizhangu Masala

Wheat Flour Halwa/Instant Wheat Flour Halwa/Atta Halwa/Godhumai Maavu Halwa-Diwali Sweets

Dhaniya Chutney/Dhaniya Kaara Chutney/Malli Kara Chuteny/Kothamalli Vidhai Chutney/Coriander Seeds Chutney.

Paruppu Podi/ Andhra Paruppu Podi/Paruppu Podi with Garlic/Podi For Rice

Red Rice Idli /Sivappu Arisi Idli /Healthy Red Rice Idli Recipe

Chettinad Kara Chutney/Kara Chutney Recipe/ChettinadOnion &Tomato Kara Chutney/Spicy Red Chutney Recipe

White Chickpea Sundal/Kondakadalai Sundal – With freshly roasted ground masala

Vazhaikkai Kola Urundai/Plantain Spicy Balls/Raw Banana Spicy Balls /Raw Banana Koftas – Step by Step Pictures