Priya's Virundhu

Hello friends,

Today, I am going to share a very simple and healthy vegetarian lunch menu.Please check out this simple and filling lunch menu, try it out and post your comments. Mean while do not forget to check out interesting otherlunch menu ideas here.

Here’s the South Indian Lunch Menu/Thali...

Menu Items

KothamalliThuvaiyal/Cilantro Thogaiyal/Coriander Leaves Thuvaiyal

Pudalangai Poriyal/Snake Gourd Poriyal

Arai Keerai Poriyal/Greens Poriyal

Puli Sadam/Tamarind Rice

Bottle Gourd Kootu/Sorakkai Kootu

Milagu Rasam/Pepper Rasam

Thayir/Yogurt/Curd

White Rice

Click on the links for the recipes with step by step photos.

Thank you all for visiting my space, please come back again for more and more delightful and exciting lunch menu ideas from my kitchen.

Check out interesting other lunch menu ideas here.

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Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share a very healthy and flavorful Peanut Chaat Salad. It’s a wonderful, filling and refreshing salad that can be made in less than 15 minutes. This salad makes a lovely evening snack for kids after school. Do try out this Peanut Chaat Salad and post your comments here. Do check out other healthy salad varieties here.

Here’s how to make Peanut Chaat Salad with step by step photos…

Ingredients

Raw Peanuts	1 cup
Onion	1 finely chopped
Tomatoes	2 finely chopped
Green Chillies	1 finely chopped
Cucumber	1 finely chopped
Salt	As needed
Lemon Juice	1 tsp
Coriander Leaves/Cilantro	2 tbsp finely chopped

Spice Powder Needed

Cumin Powder	½ tsp [dry roast cumin seeds and powder it finely]
Red Chilli Powder	½ tsp
ChaatMasala	¾ tsp
Amchoor Powder	½ tsp
Black Pepper Powder	1/8 tsp
Turmeric Powder	One big pinch

Preparation Time: 5-10 minutes

Cooking Time: 7-10 minutes

Total time: Less than 15 minutes

Serves: 3-4

Method

Raw Peanuts

Add the raw peanuts to the pressure cooker add enough water, salt and pressure cook for 2-3 whistles. You can cook them in an open sauce pan but will take longer to cook for about 20-25 minutes.

After the steam releases, drain the water and let it cool to room temperature.

When the peanuts are cooking chops the onions, tomatoes, cucumber, green chilies, coriander leaves and keep it aside.

Now add the spice powders cumin powder, red chilli powder, chaat masala, black pepper powder, amchoor powder, turmeric powder, little salt to the peanuts and mix thoroughly.

Add the chopped onions, tomatoes, green chillies, cucumber, coriander leaves and lemon juice.

Mix everything really well, and adjust the spice level according to your family needs.

Yes, delicious and healthy Peanut Chaat is ready to be enjoyed.

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

Check out other interesting and healthy SALAD varieties here.

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

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Earlier today, I posted a very healthy Peanut ChaatSalad, and now I am going to share a very easy, healthy and easy to make Peanut Laddu. Peanut laddu is made with just three ingredients – peanuts, jaggery and elachi. These laddus are very soft and melts in your mouth. My kids love these laddus, so I pack it for snacks to school. These laddus give them lot of energy to play and is loaded with iron and other nutrients like protein, vitamin E, B1, B3, folate, biotin, phosphorus, manganese, copper etc. Any way friends do try out this healthy peanut laddu and post your comments here. Meanwhile do check out other interesting and tempting laddu varieties here.

Here’s how to make Peanut Laddu with step by step photos…

Ingredients

Roasted Peanuts	1 cup
Powdered/grated Jaggery	¾ cup
Cardamom/Elachi	2-3

Preparation Time: 10 minutes

Makes: 10-12

Method

I have used roasted peanuts. If you are using raw peanuts, then add them to a pan and dry roast them. Keep roasting them until they become crunchy. Roast until all the rawness of the peanut vanishes.

Rub the peanuts between the palms to get rid of the skin.

Add the peanut to the mixer and grind it until you get a coarse[powder] consistency.

Now add the jaggery and elachi to the ground peanuts and grind them well until combined. You can check it by taking small portion of the mixture in your hands and press it. It should hold shape and not crumble.

Now take small portion of the mixture and make laddus. Store them in air tight containers and enjoy.

Yes, delicious, tempting, healthy and easy laddu is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more healthy and interesting 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 colorful, vibrant, tasty, flavorful and delicious capsicum/bell pepper/kudaimilagai rice. This rice is a perfect lunch box item for school and office. The rice is perfectly blended with Indian spices along with crunchy and colorful capsicum which makes it taste heavenly. Not just the color, capsicum is loaded with vitamin A and vitamin C. They have low calories and helps in speeding up the metabolism. Capsicum has found to have good effect on gastrointestinal problems like flatulence, stomach upset, abdominal cramps etc [info source:the health site]. I have used all the three colors of capsicum [red, green and yellow]. You can just use whichever is available at home. Do try out this delectable capsicum rice and post your comments here. Meanwhile do check out other interesting Vegetarian Rice Varieties and Non Vegetarian RiceVarieties here.

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

Ingredients

Basmati Rice	2 cups
Onion	1 large
Green Chillies	2 slit
Tomato	3 chopped finely
Red Capsicum/Bell Pepper	1 finely chopped [deseeded]
Yellow Capsicum/Bell Pepper	1 finely chopped [desseded]
Green Capsicum/Bell Pepper	1 finely chopped [desseded]
Ginger & Garlic Paste	2 tsp
Sambar Powder	2 tsp
Turmeric Powder	¼ tsp
Garam Masala Powder	¼ tsp
Coriander Leaves	1 -2 tbsp finely chopped
Salt	As needed

For Tempering

Oil	2tbsp
Fennel Seeds /Sombu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Cinnamon Sticks/Pattai	1 inch piece[ 2]
Cloves/Kirambu	3-4
Elachi/Cardamom	2

Preparation Time: 10-15 minutes

Cooking Time: 20-25 minutes

Serves:4-5

Method

Wash the basmati rice thoroughly with water [at least 2 times] and drain the water. Add fresh water and soak it for at least 15 -20 minutes.

In a deep sauce pan, heat the water and let it come to boil. At that time add the rice, required salt and let it cook. Cook until the rice 80-90% cooked, but do not over cook the rice it will become mushy.

Now drain the water from the rice completely and keep it aside.

Chop the onions, green chillies, tomatoes, capsicums and keep it aside. I have used all three types of capsicum, if you don’t have them at home you can just use green capsicum for the rice or whichever capsicum is available at home.

Heat oil in kadai/pan, add cumin seeds, fennel seeds, cinnamon, cloves, elachi and wait for it to crackle.

Add chopped onions, green chillies and sauté until they turn golden brown colour.

Now add the ginger & garlic paste, sauté until the raw smell vanishes.

Add the chopped tomatoes and fry well until they turn mushy.

Now add the chopped capsicum and sauté for about 3 minute.

Add the sambar powder, turmeric powder, garam masala powder, little salt and mix really well.

Fry for another 2-3 minutes.

Now add 2 tbsp of water and cook the veggies on low flame till the water evaporates. Check the spice and salt at this point.

Now switch off the stove. Add the cooked rice to the capsicum masala and mix gently.

When the masala is incorporated well and evenly spread out, switch on the stove and keep it for 2 more minutes and switch off the stove. Finally add the chopped coriander leaves and mix it in.

Yes, delicious, colorful, flavorful and tasty Capsicum Rice/Bell Pepper Rice is ready to be enjoyed. Serve it hot with a cup of yogurt or raita along with a small wedge of lemon.

Suggestions:

I have used sambar powder, instead you can replace it with 1 tsp of red chilli powder and 3/4 tsp of coriander powder.

Thank you all for visiting my space, please come back again for more simple, quick and easy 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 healthy and filling breakfast recipe made with Kambu/Bajra/pearl millet – none other than delicious Kambu Puttu. Kambu/Bajra is a very common millet variety in India. Nowadays all the millet varieties have gained back their importance. People are becoming health conscious and are using lot of millets in their food which was earlier the staple food for our ancestors. As far as kambu/Bajra is concerned it has very high fiber content, loaded with vitamin, minerals and amino acids. The high fiber content in turn aids in weight loss. Kambu/pearlmillet/bajra is easy digestible and has very low possibility of causing allergic reactions. Kambu is great alternative to rice for diabetic patients. It helps in maintaining good cardiovascular health and reduces acidity problems. Ok friends, I have said enough about kambu/bajra/pearl millet, now its time to move on to the recipe. Meanwhile do check out about all the Millet varieties I have posted earlier and MilletRecipes here.

Here’s how to make Kambu Puttu with step by step photos…

Ingredients

Kambu Maavu/Pearl Millet Flour	1 cup
Grated Coconut	¼ cup
Jaggery/Nattu Chakkari	2 tbsp
Elachi/Cardamom	1 or 2 powdered
Salt	As needed

Preparation Time: 5-10 minutes

Cooking Time: 10-15 minutes

Serves: 2

Method

Kambu Maavu

Take the kambu maavu in a wide bowl, add the salt and mix well. Mix the water little by little and mix the kambu flour with hand.

Add water little by little and mix thoroughly until you are able to form balls from the kambu flour mixture. But the balls should break easily. Now the flour is ready to be steamed.

Now cut a clean cloth [cotton] for your idli plate, cut a hole in the middle so that the cloth slides through the idli stand on to the plate.

Use only clean, washed cloth and keep it only for steaming purpose.

Now wet the cloth and squeeze it. Place it on the idli plate. Then spread the kambu maavu mixture on the idli plate as shown in the photo.

Now steam cook it for 10-15 minutes or until well done. Then allow it to cool.

Kambu puttu after steam cooking it.

I used naatu chakkarai [powder form of jaggery], if not grate the jaggery and keep it aside.

Transfer the cooked Kambu Puttu to a bowl. Break the cooked kambu puttu with hand.

Add the grated coconut to the puttu.

Next add the naatu chakkarai/jaggery to the puttu. Then mix everything really well.

Finally add the cardamom powder/elachi and mix it well in the Kambu Puttu.

A very healthy, delicious, and filling kambu puttu is ready to be enjoyed. Serve it either for breakfast or dinner along with grated coconut.

Suggestions:

I have used naatu chakkarai/jaggery instead you can replace it with sugar.

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

Mittlet Recipes that might be of your interest....

Kambu/Bajra/Pearl Millet Dosa

Saamai Vegetable Biryani/Little Millet Vegetable Biryani

Kuthiraivali Arisi Thayir Sadam/Barnyard Millet Bagalabath

VaraguArisi Upma/Kodo Millet Upma

Ragi Wheat Flour Chapati/Kezhvaragu Chapati

Ragi Semiya Upma/Kezhvaragu Semiya Upma

Ragi Dosai/KEzhvaragu Dosai

Ragi Puttu/Kezhvaragu Maavu Puttu

Ragi Vadai/Kezhvaragu Vadai

Ragi Adai/Kezhvaragu Adai

Ragi Porridge Powder/Ragi Kanji Maavu

Ragi Kanji/Kezhvaragu Kanji

Ragi Banana Muffins

Raagi Ladoo/Laddu

Will be updating more millet recipes soon.

Have a great day and enjoy.

Until then I am signing off…

Kalyana Rasam is a rasam served in South Indian weddings for lunch and dinner. Though we make different types of rasam at home, kalyana rasam has unique, distinct, exotic taste and flavor. When I go for marriages, if I am not able to have Kalyana Rasam with Rice, then I prefer to drink at least a glass of rasam without fail; the only reason is my love for this rasam. Kalyana rasam is spicy, tangy and flavourful rasam with all the taste perfectly balanced. Do try out this kalyana rasam and post your comments here. Meanwhile do check out other interesting and tempting RASAM VARIETIES I have posted earlier.

Here’s how to make Kalyana Rasam with step by step photos….

Ingredients

Tamarind/Puli	One small lemon size ball
Tomatoes	3
Cooked Toor dal/Thuravam Paruppu	3 tbsp/ ¼ cup
Turmeric Powder	One big pinch
Salt	As needed
Coriander Leaves	2 tbsp finely chopped

For Roasting and Grinding

Toor dal/Thuvaram Paruppu	2 tbsp
Dry Red Chillies/kaanja Milagai	4
Coriander Seeds/Dhaniya	1 tbsp
Black Pepper/Milagu	2 tsp
Cumin/Jeeragam	1 ½ tsp
Curry Leaves	10-12
Ghee	¼ tsp

For Tempering

Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	½ tsp
Curry Leaves	10-12
Asafoetida/Hing/Perungayam	¼ tsp

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 5-6

Method

Soak the tamarind in water, extract the juice with about 1½ cup of water and keep it aside.

Keep the cooked toor dal/thuvaram paruppu ready.

Roast the ingredients mentioned under “roast and grind” with ¼ tsp of ghee. Allow the ingredients to cool and grind it to fine powder. [You can also dry roast the ingredients]

Chop 2 tomatoes and grind it in the mixer. Chop 1 more tomato finely and keep it aside.

Heat oil/ghee in a deep sauce pan/kadai, splutter mustard seeds, cumin seeds, add curry leaves and asafoetida.

Add finely chopped tomatoes and sauté really well.

Now add the tamarind extract/puli water to the tempering. Let it boil for about 2-3 minutes for the raw smell of the tamarind to vanish.

Then add the tomato puree and mix well. Add required salt and turmeric powder to it.

Add the cooked toor dal [should be mashed really well] to the kadai.

Now let the rasam boil really well for about 3-4 minutes. Adjust amount of water needed at this point.

After the rasam boils well, add the roasted and ground powder about 1 ½ tbsp – 2 tbsp.

After it comes to one boil, switch off the stove.

Garnish with chopped coriander leaves.

Yes, very flavourful, delicious, authentic and traditional rasam is ready to be enjoyed.

Serve this lovely rasam with a bowl of hot steamed rice or you can just serve it in a cup just like a soup.

Thank you all for visiting my space, please come back again for more lovely, traditional and authentic South Indian Recipes from Kitchen.

Other Rasasm Varieties that might of your interest...

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

Tomato Rasam I

Tomato Rasam II

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi
SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala
Thoothuvalai Rasam/Thuthuvalai Rasam
Kalyana Rasam

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going a share a very simple, healthy and easy to make Vazhakkai/Raw plaintain Puttu or Podimas. Vashakkai/Raw Plaintain is a versatile vegetable, we can make several recipes with this vegetable. Raw Plantains are excellent source of vitamin B6, B3, B5, vitamin C, E, K and a good source of magnesium, potassium and phosphorous. Ok, friends do try out this traditional and tasty vazhakkai puttu and post your comments here. Meanwhile do check out other interesting Vegetable Poriyal/Varuval varietieshere.

Here’s how to make vazhakkai puttu with step by step photos…

Ingredients

Raw Banana/Vazhaikkai	2
Grated Coconut	½ coconut [small] grated or ½ cup
Onion	1 finely chopped
Green Chillies	3 slit length wise
Garlic Cloves [optional]	2-3 crushed
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	¼ tsp
Cumin Seeds/Jeeragam	¼ tsp
Urad Dal[split]/Ullutham Paruppu	¼ tsp
Dry Red Chillies	1
Curry Leaves	6-8

Preparation Time: 10- 12 minutes

Cooking Time: 10 minutes

Serves: 3-4

Recipe Cuisine: South Indian

Method

Cut the top and bottom of the raw banana. Boil the raw banana in a pressure cooker for 1 whistle, simmer and cook for 2 more minutes and switch off the stove.

Wait for the steam to release and cool the raw banana.

Now remove the skin of the raw banana/vazhakkai.

Grate the raw banana/ vazhakkai and keep it aside.

When the raw banana is cooking, grate the coconut and keep it aside.

Heat oil in a kadai, splutter mustard seeds, cumin seeds and then add urad dal.

When the dal starts to change color add dry red chillies and curry leaves.

Now add chopped onions, green chillies, garlic cloves and sauté well until the onions turn translucent.

Then add grated raw banana/vazhakkai, salt and mix well. Saute for about 2-3 minutes.

Finally add grated coconut and stir for few more seconds and switch off the stove.

Yes, delicious, healthy and tempting Vazhakkai Puttu/Raw Banana Podimas is ready to be enjoyed. Serve it hot with any SouthIndian Kuzhambu like Milagu Kuzhambu, Vatha Kuzhambu, Vendhaya Kuzhambu, Poondu Kuzhambu or even with sambar or rasam.

Suggestions:

I have pressure cooked the vazhakkai, you can cook it in open pan. For that, bring 2 cups of water to boil, add the raw bananas to the boiling water and keep it low flame. Cook for about 8-10 minutes. When the skin color of the vazhakkai gets changed and tender when pressed then switch off the stove.

Do not overcook the raw bananas, it will very difficult to grate. If you happen to overcook it, do not worry just mix with hand [udhirthhuvittu] then make the puttu.

Grate the vazhakkai only after it’s completely cooled.

When stirring the vazhakkai be gentle, so that your puttu does not turn mushy.

If your raw banana is undercooked, do not worry, after adding the grated vazhakkai in the pan, sprinkle little water cover and cook.

Thank you all for visiting my space, please come back again for more interesting South Indian delicacies 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 basic recipe – making of aromatic cumin powder/Jeeragam Podi at home. This post is especially for beginners. When it comes to basic masala powders and paste, I make it only at home. The main reason is the freshness and aroma of the home made cumin powder is unbeatable when compared to the ones bought from shops. Cumin/Jeeragam has numerous health benefits and in Indian cooking they are used generously in most of all the recipes either as whole seed or in powdered form.

Here’s how to make Cumin Powder at home ….

Health Benefits of Cumin/Jeeragam Powder

Cumin/Jeeragam is extremely good for digestive related problem. They help in activating our salivary glands in our mouth which facilitates the primary digestion of food. They also help in secreting other acids, bile and enzymes which are responsible for complete digestion of the food.

When cumin/cumin powder is consumed with hot water gives a great relief for stomach-aches and gastric problems.

Cumin is rich in iron and hence they are very good for lactating mothers and girls.

Several studies have shown that cumin helps in fighting anemia, boosting immune system, controls blood sugar, maintains the blood pressure level, helps in preventing cancer, improves concentration, beats constipation, fights respiratory disorder and common cold, keeps the skin young and prevents fungal infections.[info source: google, organicfacts].

Here's how to make Cumin Powder at home

Ingredients

Cumin Seeds/Jeeragam

100 gms

Roasting Time: 3-4 minutes

Grinding Time: 2-3 minutes

Method

Add the cumin seeds/jeeragam to a pan and dry roast it over medium flame until you get a nice aroma. The color of the cumin seeds will turn to nice brown color. Make sure you keep stirring.

Switch off the stove and let it cool completely.

Grind the roasted cumin seeds in a mixer/spice grinder to fine powder.

Store it in airtight container. They stay fresh and aromatic for couple of months.

Cumin Powder is ready to be used for different recipes.

Thank you all for visiting my space, please come back again for more simple and quick basic powder recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

We are always looking for some healthy, easy and quick evening snack for our kids and family members. Here’s one such delightful, healthy and tempting evening snack I would like to share with you all. It is none other than Red Aval Kara Kozhukattai. This kozhukattai is totally an irresistible and healthy recipe which you should never miss to try. Before going into the recipe, let me share a few things about Poha/Aval.

Poha/Aval is flattened/beaten rice. Rice is first parboiled, then flattened by pounding to remove the husk and dried. The drying process takes about 2 days. During this process partial fermentation takes place thereby bringing forth probiotic bacteria [which help in absorbing nutrients in the gut] and all the B-Vitamins.

Parboiled, flattened dried Red Rice is red poha/red aval. Red Rice is a concentrated source of nutrients such as vitamin E, folic acid, thiamine magnesium and zinc. They are also rich in fibre and manganese and aids in easy digestion. Red Aval has all the nutrients present in the red rice and also is packed with iron which is essential for growing children, pregnant and lactating women. It is very low in gluten content. Using red poha/aval is beneficial in diabetics due to the slower release of carbohydrates due to all the nutrients present in it.

Ok friends, having shared a few things poha/aval [info:google,Wikipedia and other sources] I would like to move on to the recipe. Do try out this wonderful Red Aval Kara Kozhukattai which can be served as lovely evening snacks or as healthy breakfast and post your comments here. Meanwhile do check out other interesting Aval Recipes and Kozhukattai Varieties here.

Here’s how to make Red Aval Kozhukattai with step by step photos…

Ingredients

Red Aval/Poha	2 cup
Coconut Gratings	1 cup
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Bengal Gram Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	1 tbsp
Green Chillies	2-3 finely chopped
Ginger	½ inch piece finely chopped
Curry Leaves	8-10 chopped
Asafoetida Powder/Perungaayam/Hing	One big pinch

Preparation Time: 5 minutes + 10-12 minutes to make Kozhukattai

Cooking Time: 10-12 minutes

Serves: 5-6

Method

Red Aval/Poha/Flattened Rice

Wash the poha/aval and drain the water. Add clean water to poha/aval and soak it for about 25-30 minutes.

After 30 minutes.

Drain the water completely from the poha/aval if any.

Add salt to the poha/aval and knead it well. Keep it aside.

Heat oil in a kadai, splutter mustard seeds, cumin seeds, then add urad dal, Bengal gram dal and fry until they turn light brown color.

Now add chopped green chillies, ginger, curry leaves and fry well. Now switch off the stove.

Add grated coconut to the poha/aval.

Then add the tempering to the aval.

Mix everything with hand really well to make the dough.

Take lemon size dough and make oval shape kozhukattai. Arrange them on a greased idli plate and steam cook for about 5-7 minutes.

Yes, delicious, healthy and tasty Red Aval Kara Kozhukattai is ready to be enjoyed.

Suggestions:

I have not added onions to make this kozhukattai, you can add 1 finely chopped onions to when you are doing the tempering.

Adding chopped cashew nuts when you are tempering also gives added taste to the kozhukattai.

Serve this wonderful delicacy as evening snacks or for breakfast. They are good all by themselves, but if you prefer you can serve it with any spicy chutney of your choice.

Thank you all for visiting my space, please come back again for more delightful and healthy South Indian snack varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Priya’s Virundhu wishes you all a very Happy New Year, hope you all had a wonderful vacation. May the New Year bring joy, peace and happiness to each and every one of you. Now coming to the post, today I am going to share a lovely, spicy, tasty and healthy Ginger chutney which is a wonderful accompaniment for any breakfast dishes like idlis, dosas, rotis, pooris etc. Not only that, it is generally served along with a cup of rice during lunch. This chutney is very healthy because the ginger helps in settling down all the digestive problems. Yes friends do try out this spicy and tangy Inji thuvayal and post your comments here. Meanwhile do not forget to check out other interesting and tempting Chutney/Thogaiyal varieties here.

Here’s how to make Inji Thuvaiyal with step by step photos…

Ingredients

Ginger/Inji	¼ cup Chopped
Dry Red Chillies/Kaindha Milagi	4-5
Urad Dal/Ullutham Paruppu	1 tbsp
Channa Dal/Kadalai Paruppu	1 ½ tbsp
Tamarind	One small Gooseberry Size
Grated Coconut	1 tbsp
Salt	As needed
Gingelly Oil/Nallaennai	2 tsp

For Tempering

Gingelly Oil/Nallaennai	1 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Curry Leaves	10-12

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Method

Wash the ginger thoroughly without any mud. Scarp off the skin and chop them into small pieces.

Soak the tamarind with very little water and keep it aside. Instead of soaking you can also roast the tamarind along with the dals and then grind it.

Heat 2 tsp of oil to the kadai, add the chopped ginger pieces and fry for about 5-6 minutes on medium flame and transfer it to a plate.

In the same kadai, add urad dal, channa dal and fry until they turn golden brown color. Now transfer it to a plate.

Now add dry red chillies and fry it in the same kadai and transfer it to a plate. Now let everything cool down.

Add ginger, dry red chillies, urad dal, channa dal, salt to a mixer and grind it.

Add the soaked tamarind, grated coconut and grind everything to chutney consistency [coarse consistency]. Just add very little water when grinding. Transfer the Ginger Chutney to abowl.

Heat 1 tsp of oil in a kadai for tempering; splutter mustard seeds and cumin seeds. Then add curry leaves and fry for about 30 seconds.

Add the tempering to the chutney and mix well.

Yes, delicious, spicy and tasty Ginger Chutney is ready to be enjoyed. Serve it idlis, dosas, chapattis, rotis, pooris etc. This can be mixed in hot steamed rice and had during lunch also.

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

Suggestions:

Adding freshly grated coconut is optional, you can skip the coconut and grind it as well. I have not fried the coconut but you can fry it also before grinding to increase the shelf life of the chutney.

I have not added jaggery, if you want you can add about 1-2 tsp of grated jaggery when grinding the chutney. This jaggery will help to balance out the flavors by bringing down the sharp spiciness of the ginger.

You can add more dry red chillies to increase the spice level of the chutney.

Add very little water when grinding the chutney. Adjust the salt level according to your needs.

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

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

Have a great day and enjoy.

Until then I am signing off…

Kambu/Pearl Millet/Bajra is a very common and abundantly available millet, because India is one of the largest producers of Kambu. I have posted earlier Kambu recipes like Kambu Dosai, Kambu Puttu and now I going to share with you all a very healthy and tasty Kambu Idli. Kambu is loaded with proteins and minerals. It is a great source of phosphorous, which plays an important role in the structure of body cells. Consumption of Kambu/Pearl Millet helps in minimizing the risk of type 2 diabetes. The high fibre content in Pearl Millet/Kambu helps in weight loss. It has other important nutrients like magnesium, zinc, folic acid, calcium, sodium and phytonutrients. Yes, friends why not try something healthy and new? Do try out this healthy and tasty idli and post your comments here. Meanwhile do check out other Millet Recipes here.

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

Ingredients

Kambu/Pearl Millet/Bajra	1 cup
Idli Rice	1 cup
Urad Dal/Ullutham Paruppu	½ cup
Fenugreek Seeds/Venthayam	1 tsp
Salt	As needed

Method

In a bowl add kambu/pearl millet and idli rice together.

In another bowl add urad dal, fenugreek seeds together.

Wash and soak them separately for about 4-5 hours.

After that drain the water, add fresh water, wash the urad dal and fenugreek thoroughly. Add urad dal & fenugreek to the grinder and grind it until it becomes fluffy and soft. Add required water when grinding the batter.

Transfer the urad dal batter to a big vessel.

Next drain the water from Kambu & idli rice, add fresh water, wash it thoroughly.

Add the kambu & idli rice to the grinder and grind it to smooth batter [like rawa]. Add required water when grinding.

Now transfer the kambu batter to the same vessel in which you have the urad dal batter.

Add required salt and mix well either with hand or with a big ladle.

Keep it covered in warm place and allow it to ferment for 8 hours or overnight. Make sure the vessel has enough space for the batter as it will rise during fermentation.

The next day morning or after 8 hours, the batter is ready to make idli. Mix the batter really well with a ladle.

Grease the idli plates with oil, pour one ladle of batter to each hole and steam it for about 8-10 minutes.

When you insert toothpick it should come out clean, this shows the idli is cooked fully.

Take out the idli plates from the cooker, live it for about 5 min to cool down. Wet a flat spoon and scoop out the idlis from idli plate.

Serve this delicious and healthy idli with tomato chutney, coconut chutney, sambar or any chutney of your choice. I served this plate of healthy Kambu Idli with a bowl of Iji Thuvaiyal/Ginger Chutney.

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

Millet Recipes that might be of your interest....

Kambu/Bajra/Pearl Millet Dosa
Kambu Maavu Puttu/Pearl Millet Flour Puttu

Saamai Vegetable Biryani/Little Millet Vegetable Biryani

Kuthiraivali Arisi Thayir Sadam/Barnyard Millet Bagalabath

VaraguArisi Upma/Kodo Millet Upma

Ragi Wheat Flour Chapati/Kezhvaragu Chapati

Ragi Semiya Upma/Kezhvaragu Semiya Upma

Ragi Dosai/KEzhvaragu Dosai

Ragi Puttu/Kezhvaragu Maavu Puttu

Ragi Vadai/Kezhvaragu Vadai

Ragi Adai/Kezhvaragu Adai

Ragi Porridge Powder/Ragi Kanji Maavu

Ragi Kanji/Kezhvaragu Kanji

Ragi Banana Muffins

Raagi Ladoo/Laddu

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today I am going to share a very tempting Keerai Masal Vadai. Keerai vadai can be made with either urad dal or channa dal. I have already posted keerai vadai made with Urad dal. This Keerai vadai is made with channa dal along with Arai keerai and Siru keerai. You can choose Keerai Variety of your choice and this surely is one short cut method to get your kids to eat greens. Do try out this Keerai Vadai and post your comments here. Meanwhile do check out other Evening Snacks and Vadai Varieties here.

Here’s how to make Keerai Vadai with step by step photos….

Ingredients

Channa Dal/Kdalai Paruppu/Bengal Gram Dal	1 ½ cup
Arai Keerai & Siru Keerai [Amaranthus]/Spinach	1 ½ cup tightly packed [finely chopped]
Fennel Seeds/Sombu/Perunjeeragam	2 tbsp
Dry Red Chillies	3
Onion	1 finely chopped
Green Chillies	2 finely chopped
Ginger	2 inch piece finely chopped
Garlic Cloves	2 finely chopped
Curry Leaves	6-8 finely chopped
Salt	As needed
Oil	For frying

Method

Wash and soak the channa dal/kadalai paruppu for 2-3 hours. Drain the water completely and keep it aside.

Clean & wash the Arai Keerai and Siru Keerai thoroughly. I have used these two keerai varieties; you can choose regular spinach or any other keerai varieties available in your place.

Chop the Arai Keerai & Siru Keerai finely.

Now grind channa dal/kadalai paruppu, fennel seeds, red chillies to a coarse mixture, in a mixer/blender make sure you don’t make it into a paste. Now transfer the ground dal to a bowl.

Add the finely chopped onions, garlic, ginger, green chilies, curry leaves, salt to the ground dhal and mix really well.

Then add the finely chopped keerai to the dhal mixture.

Mix thoroughly with hand. [Check the amount of spice and salt level at this stage]. Make lemon sized ball out of this dhal mixture, pat them on your palm to form circle to medium thickness.

Heat oil in a pan and deep fry them until golden brown on medium flame. Make sure it is crispy and golden brown color on both sides.

Remove from oil and drain it on a paper towel. Repeat the same for all the remaining vadai mixture.

Yes, crispy and delicious Keerai Masala Vadai is ready to be enjoyed. Serve it with hot cup of tea or coffee.

Thank you all for visiting my space, please come back again for more tempting and mouthwatering evening snacks 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, tasty and tempting Masala Paratha. It is a very flavourful paratha made with different spices like cumin powder, garam masla powder, red chilli powder etc. This Masala Paratha is good all by itself, but it extremely delicious when served with a cup of Yogurt/Curd. Do try out this Masala Paratha and post your comments here. Do check out other interesting and delicious chapathis andparatha varieties here.

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

Ingredients

Wheat Flour	2 cups
Red Chilli Powder	1 tsp
Coriander Powder	½ tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Cumin Powder	½ tsp
Black Pepper Powder	¼ tsp
Amchur Powder/Dry Mango Powder	½ tsp
Carom Seeds/Ajwain/Omam	½ tsp
Salt	As needed
Oil	2 tbsp + more for making parathas

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Makes: 12 Parathas

Method

To make the dough

Add two cups of wheat flour to a deep bowl.

Add red chilli powder, coriander powder, turmeric powder, black pepper powder, cumin powder, garam masala powder, amchur powder, carom seeds and salt.

Mix everything really well. Add 2 tbsp of oil to the wheat flour mixture and mix really well.

Now add water slowly, mix well and begin to knead. Add water little by little and make a soft pliable dough.

Cover and rest the dough for about 15 – 20 minutes.

To Make Parathas

After 20 minutes, knead the dough once again really well.

Divide into equal portions and make medium sized balls.

Now dust some wheat flour on the dough ball as well as the rolling board.

Gently roll them to round shapes.

Also you can make triangle parathas as shown in the pic.

Heat tawa, cook the parathas on medium flame on one side for few seconds, flip them and cook the other side as well. Spread some oil along the sides of the paratha and cook them evenly on both the sides.

A very flavourful, tasty and tempting Masala Paratha is ready to be enjoyed.

Prepare all the parathas in the same way. You can serve them right away or stack them in a hotpack or a warm casserole.

This paratha is so yummy so it will not require any side dish, but it can be served hot with yogurt or any sabji of your choice.

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

Other Parathas and Chapathis varieties that might be of your interest...

Aloo Paratha/Potato Paratha
Ajwain/Omam Paratha

Beetroot Poori/Pink Poori

Carrot Chapathi
Dill Leaves Paratha

Missi Roti[Rajasthani Bread]
Methi Paratha/FenugreekLeaves Paratha

Ragi & Wheat flour Chapathi

Tomato Chapathi

Spinach Chapathi/Green Chapathi
Cheese Chapathi
Paruppu Keerai Chapati/Chapathi made with Dhal & Greens
Masala Paratha

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

As I promised earlier, I am trying to more post millet/sirudhaaniya vagaikal recipes. For today, I am going to share a very healthy, filling and flavourful Varagu Arisi Ven Pongal. Pongal is a very common South Indian Breakfast made with raw rice and moong dal and tempered with green chillies, ginger, black pepper cumin etc. To make this pongal more healthy you can replace the raw rice with varagu arisi and make a tasty and healthy breakfast. Varagu Arisi is loaded with protein, vitamins, minerals and fiber. Varagu when consumed regularly helps to keep diabetes under check and controls obesity. This tiny grain is highly nutritious and is “gluten free”. Have shared some of the benefits, I think it’s time to move on to the recipe. Do try out this healthy and delicious VenPongal and post your comments here. Meanwhile do check out other interesting Millet/Sirudhaaniya recipes here.

Here’s how to make Varagu Arisi Ven Pongal with step by step photos…

Ingredients

Varagu Arisi/Kodo Millet	1 ½ cup
Moong Dal/Paasi Paruppu	½ cup
Black Pepper Corns/Milagu	2 tsp
Cumin Seeds/Jeeragam	2 tsp
Green Chillies/Pacchai Milagi	2-3 slit lengthwise
Ginger	2 tsp finely chopped
Cashewnuts	10-12
Curry Leaves	10-12
Asafoetida/Perungaayam/Hing	½ tsp
Oil + Ghee	2 tbsp
Salt	As Needed
Water	6 cups

Preparation Time: 10 -12 minutes

Cooking Time: 20 minutes

Serves: 4-5

Method

Wash and soak varagu arisi and moong dal for about 15 -20 minutes.

Drain the water, varagu arisi and moong dal to the pressure cooker. Add 6 cups of water and salt to it and pressure cook for 3 whistles.

Open the pressure cooker after the steam releases completely. Give a good stir, so that the rice get mashed when it is hot.

Heat oil + ghee in a kadai, add green chillies, ginger and fry for 30-40 seconds.

Add cashewnuts and fry until they turn golden color.

Now add black pepper corns [or crushed black pepper], cumin seeds/jeeragam, curry leaves, asafoetida/hing and sauté for few more seconds.

Add the cooked varagu + moong dal to the kadai and mix really well, until everything is well combined.

Serve this delicious and healthy Varagu Arisi Pongal with more ghee drizzled on top along with coconut chutney and sambar.

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

Have a great day and enjoy.

Until then I am signing off…

Kathrikkai Murungaikkai Poriyal/Pirattal is a very common dish prepared in TamilNadu in all most all the homes. This poriyal/masala is perfect and lovely combination of brinjal and drumsticks cooked along with onions, tomatoes and spices makes it extraordinary and succulent. Kathrikkai Murugaikkai poriyal is especially prepared on pooja days and fasting days for neivedhyam and served as side dish along with rice, sambar, rasam etc. It can also be served as sidedish for rotis or chapathis. Do try out this lovely Kathrikkai Murungaikkai Poriyal/masala and post your comments here. Meanwhile do try out other vegetarian Poriyal varietieshere.

Here’s how to make Kathrikkai Murungaikkai Poriyal with step by step photos…

Ingredients

Brinjal/Kathrikkai	6 cut lengthwise
Drumstick/Murungaikkai	2 whole [12-14 pieces]
Onion	1 big finely chopped
Green Chillies	2 slit lengthwise
Tomato	2 finely chopped
Garlic cloves/Poondu	6-7
Red Chilli Powder	1 ½ tsp
Coriander Powder	2 tsp
Turmeric Powder	½ tsp
Coriander Leaves/Kothamalli	2 tbsp [finely chopped]
Salt	As needed

For Tempering

Oil	2 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Split Urad dal/Ullutham Paruppu	1 tsp
Bengal Gram Dal/Kadalai Paruppu	1 tbsp
Curry Leaves	10-12

Preparation Time: 10-12 minutes

Cooking Time: 20 minutes

Serves: 4-5

Method

Wash and cut the drumsticks into 2 inch pieces and brinjal lengthwise.

Heat Oil in a kadai, splutter mustard seeds, cumin seeds, urad dal, Bengal gram dal and fry until they turn golden color.

Add onions, green chillies and fry till they turn translucent.

Add curry leaves and fry along with onions.

Now add the tomatoes and fry well until they turn mushy.

Now add drumstick pieces/murungaikkai and fry for about 2-3 minutes. Then add the sliced brinjal pieces and sauté together for another 3-4 minutes.

Add the red chilli powder, coriander powder, turmeric powder, salt and mix really well.

Then add about 1 cup of water and cook it covered in a low flame for about 10 minutes. Make sure to stir in between.

Check if the vegetables are cooked thoroughly, if not add little water and cook until done.

Finally add finely chopped coriander leaves at high flame, mix really well and switch off the stove. Add oil at regular intervals as per requirement.

This Kathrikkai Murungaikkai Poriyal is a semi dry dish, served as side dish during lunch.

Delicious and tasty Kathrikkai Murungaikkai Poriyal is ready to be enjoyed.

Thank you all visiting my space, please come back again for more interesting 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, elegant and lovely lunch menu idea. I have posted many South Indian Lunch MenuIdeas earlier, do check that out also and have a great day.

Here’s the South Indian Lunch Menu/Thali….

Menu Items

Araichu Vitta Sambar

Kathirikkai Murungaiklkai Poriyal/BrinjalDrumsticks Masala

Vazhakkai Puttu/Green Plantain Puttu

Kalyana Rasam

Mango Pickle

Yogurt/Curd

Steamed White Rice

Appalam

Click on the links for the recipes and also do not forget to check out other interesting lunch menu ideas here.

Thank you all for visiting my space, please come back here for more interesting and tempting South Indian Lunch Menu Ideas 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 and quick potato sandwich that can be made in a jiffy. This sandwich can be served for breakfast or as after school snack or sometimes I pack it for lunch for my kids. I have used sandwich maker to make this sandwich, you can very toast it in tawa and serve it hot. I have used white bread to make the sandwich you can very well use wheat bread or multigrain bread. Do try out this delightful potato sandwich and post your comment here. Meanwhile do check out other Sandwich Recipes and Breakfast Recipes here.

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

Ingredients

Bread Slices	8
Oil/Butter	1 tbsp for brushing on the bread

For the Stuffing

Potato	2 large [boiled,peeled/mashed]
Cumin seeds/Jeeragam	1 tsp
Red Chilli Powder	1 tsp
Cumin Powder/Jeeragam Powder	½ tsp
Turmeric Powder	½ tsp
Black Pepper Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	As Needed
Curry Leaves	8-10
Coriander Leaves/Kothamalli	2-3 tbsp
Oil	2 tsp

Preparation Time: 15 minutes

Cooking Time: 5 -10 minutes

Serves: 4

Method

For the Filling

Wash and boil the potatoes. Peel the potatoes and mash them really well and keep it aside.

Heat oil in a kadai, add cumin seeds, curry leaves and allow it to sizzle.

Now add mashed potatoes to it and mix well.

Add red chilli powder, cumin powder, garam masala powder, black pepper powder, turmeric powder, salt to the mashed potatoes.

Mix everything really well and cook for about 3-4 minutes. If needed add little oil mix really well.

Finally add finely chopped cilantro leaves and mix thoroughly. Switch off the stove, and the filling is ready.

To Make Sandwiches

Apply oil/butter to the bread slices.

Place 2-3 tbsp of potato filling on one bread slice. Cover it with another bread slice.

Toast it in the sandwich maker. If you do not have sandwich maker you can toast it on a tawa on both sides until golden brown color.

Similarly prepare other sandwiches with potato filling.

Serve this delicious and filling potato sandwich either for breakfast or pack it for lunch for your kids.

Meanwhile do check out other Sandwich Recipes and Breakfast Recipes here.

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today I am going to share a very traditional and famous South Indian delight – Vadai Curry, which is served as side dish for idlis and dosas. Vadai Curry is a flavourful and tasty gravy, the vadais are prepared separately and then dunked into the freshly prepared gravy and cooked together for a while. All the flavors and spices get infused into the crumbled vadai and it taste heavenly. I have fried the vadais, if you want to make it healthier then you can very well steam cook the vadai and then make the vadai curry. Do try out this delicious vadai curry and post your comments here. Meanwhile do check out other interesting Chutney and Thogaiyal varieties here.

Here’s how to make Vadai Curry with step by step photos…

Ingredients

Bengal gram Dal/Kadalai paruppu/Channa Dal	1 cup
Dry Red Chillies	5-6
Fennel Seeds/Sombu/Perunjeeragam	1 tbsp
Curry Leaves/Karivepillai	10-12
Salt	As needed
Oil	For Frying

For the Curry/Gravy

Onion	2 [sliced lengthwise]
Tomato	4 finely chopped
Green Chillies	2 -3 slit lengthwise
Ginger & Garlic	2 tbsp crushed [10 cloves of garlic and 2” ginger piece crushed with mortar & Pestle]
Red Chilli Powder	1 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	½ tsp
Salt	As needed
Coriander Leaves/Kothamalli/Cilantro	2 tbsp finely chopped
Mint Leaves/Pudhina	10-12 leaves
Curry Leaves	8-10

For Tempering

Oil	2 tbsp
Fennel Seeds/Sombu/Perunjeeragam	1 tsp
Cinnamon Sticks/Pattai	1” piece [2]
Cloves/Kirambu	2-3
Bay Leaf	2-3

Method

Preparation of Vadai’s

Wash and soak the Bengal Gram Dal/Kadalai Paruppu for about 2 hours.

Drain the water completely. Add the kadalai paruppu, dry red chillies, fennel seeds, salt to the mixer.

Grind everything to a coarse paste.

Add curry leaves to the ground dal and mix really well.

Heat oil in a kadai/pan. Make uneven balls from the ground dal mixture and drop it in oil in batches.

Deep fry the vadais in low medium flame until they turn crispy and golden brown color. Make sure you cook them evenly on all sides.

Drain the oil and transfer it to plate. Keep it aside while you prepare the curry/gravy.

Preparation of Curry/Gravy

Heat 2 tbsp of oil in a kadai, when it becomes hot add fennel seeds/perunjeeragam, cinnamon sticks, cloves, bay leaves and sauté until nice aroma fills the room.

Now add the slices onions, green chillies , curry leaves, pinch of salt and sauté until translucent.

Add the crushed ginger & garlic paste to the onions and sauté for about a minute.

Add the chopped tomatoes and sauté will until they turn mushy.

Now add red chilli powder, coriander powder, turmeric powder, salt and mix really well.

Add 2 cups of water and allow it to until all the raw smell vanishes. Add about some chopped coriander leaves and let it boil well.

Now add the fried vada to the gravy and mix well. Let it simmer on low heat for about 5 minutes. Mash it with laddle so the vada breaks and drinks the gravy.

When the gravy thickens, garnish the vadai curry with coriander leaves, mint leaves and mix well. Switch off the stove. Adjust the consistency of the vadai curry by adding little water only if needed.

Delicious and tempting Vadai Curry is ready to be served. Serve it hot with idlis and dosas.

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

Have a great day and enjoy.

Until then I am signing off…

Jigarthanda is the most popular drink which originated in the South Indian city of Madurai in Tamil Nadu. Jigarthanda is a unique milk based drink, with two main ingredients Badam Pisin and Nannari Syrup[Indian Sarsaparilla] which has a cooling effect on the system. Badam Pisin is an edible gum collected from badam/almond trees. Badam tree bark secretes the gum and it gets dried up, which is later collected and used for medicinal purposes/ They look like little rocks which are white in color and an excellent natural body coolant. Badam Pisin is a natural jelly which can be consumed by everyone to beat the heat. Also check out how to make Badam Pisin Milk in the link and enjoy.

Nannari Syrup prepared from Nannari roots has numerous health benefits. It is an excellent natural body coolant, when had in the form of sharbets will keep us hydrated. It is an excellent blood purifier and a wonderful health tonic. Nannari syrup is an effective home remedy for stomach disorders, indigestion and relieves body pain. Jigarthanda drink has one other important key ingredient it is none other than the ice cream, you can either prepare ice cream at home or use a store bought one. I will very soon post the homemade ice cream for jigarthanda in my coming posts. For now friends do try out this extra cooling and tempting Jigarthanda and have a lovely day. Do check out other lovely milkshakes, ice creams, beverages etc in the link and post your comments here.

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

Ingredients

Full Cream Milk	1 ltr + 2 cups
Badam Pisin/Almond Gum	1 tsp or 4-5 pieces
Nannari Syrup [Indian Sarsaparilla]	3 tbsp
Ice cream	3 scoops
Sugar	3 tbsp

Cooking Time: 45 minutes

Serves: 3

Method

Preparation of Badam Pisin

This is how Badam Pisin/Almond Gum will look like…

Soak the Badam Pisin/Almond Gum with about 1 ½ cup of water overnight.

It will look like jelly the next day morning. Store it in refrigerator in an airtight container.

Preparation of Sweetened Milk

Boil 1 ltr of milk in a heavy bottomed vessel in low heat. Add sugar, mix well and wait till it reduces to 500 ml. Keep stirring to avoid it from burning.

Let the milk cool down completely for about 30 mintutes. Then refrigerate for another 30 minutes.

To Prepare Malai

Boil the 2 cups of milk separately for about 30 – 40 minutes to make malai as shown in the picture. Cool it completely and store it in refrigerator.

Jigarthanda Assembly

Take a glass in which you want to serve Jigarthanda.

Add about 2-3 tbsp of soaked Badam Pisin.

Add about 1 -1 ½ tbsp of Nannari Syrup.

Add 3 tbsp of prepared malai to the glass.

Now add the sweetened milk till it reaches ¾ of the glass.

Give a quick stir with a spoon. Now add a scoop of ice cream, you can use vanilla ice cream or any ice cream of your choice. Serve immediately.

Jil Jil Jigarthanda is ready to be enjoyed.

Tips:

I have used butter scotch icecream, you can use either homemade or store bought icecream of your choice.

Nannari Syrup/Sharbat and Badam Pisin are the star ingredients in making Jigarthanda, so do not replace it with any other ingredient.

Badam Pisin is a natural coolant which helps to reduce the body heat.

Nannari is an Ayurvedic herb, it helps in reducing burning sensation, strengthens the immune system or numerous other health benefits.

If you prefer you can add some chopped nuts.

Badam Pisin is available in all ayurvedic stores.

Do not underestimate the size of badam pisin, just 2 or 3 pieces will make one fully glass of jelly.

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

Have a great day and enjoy.

Until then I am signing off…

Today, I am going to share one of the easiest meals that you can make with very less effort and very few ingredients that you have at home. I usually do not fancy about making noodles, but there are days when I am tired of cooking and days when I run out of veggies, that is when noodles come in handy. Whatever it may be, my kids love to have noodles. Adding vegetables is totally your choice, you can add carrot, beans, capsicum, peas, spring onions etc, I have added just green bell peppers here. Do try out this light and tempting Egg noodles and post your comments here. Meanwhile do check out other pasta and noodles recipe here.

Here’s how to make Egg Noodles with step by step photos…

Ingredients

Noodles	2 cakes
Eggs	3
Onion	1 large finely chopped
Green Chillies	2-3 slit lengthwise
Ginger & Garlic Paste	2 tsp
Green Bell Pepper/Capsicum	2 finely chopped
Black Pepper Powder	1 tsp adjust to taste
Red Pepper Flakes	1 tsp adjust to taste
Salt	As needed
Oil	2 tbsp

Preparation Time: 5-7 minutes

Cooking Time: 20 minutes

Serves: 2-3

Method

Cook the noodles with surplus amount of water, add enough amount of salt and cook till done.

Switch off the stove and drain the water in a colander. Rinse with cold water, add 1 tsp of oil to the noodles and toss it. Keep the noodles aside.

Heat 2 tbsp of oil in a kadai or heavy bottomed vessel.

Add finely chopped onions, green chillies, pinch of salt and saute until the onions turn translucent.

Add the ginger garlic paste and sauté well until the raw smell vanishes.

Add the finely chopped green bell pepper to the onions.

Saute the green bell pepper for about 3 minutes. Make sure the vegetables are crunchy and not over cooked.

Now break open the eggs, add enough salt, ½ tsp of black pepper powder.

Scramble the eggs really well. Make sure the eggs are cooked thoroughly.

Now add the cooked noodles to the scrambled egg mixture.

Add more black pepper powder, red chilli flakes, little salt to the noodles and mix everything really well.

Increase the flame and toss fry the noodles for one or two minutes and switch off the stove.

Yummy, delicious and filling Egg noodles is ready to be enjoyed. Serve it hot with some ketchup.

Tips:

I have not added any sauces when making the noodles, you can add soya sauce – 1 tsp, chilli sauce – 1 tsp or any sauce of your choice before adding the noodles.

You can also add red bell pepper, carrots, beans along with green bell pepper.

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

Have a great day and enjoy.

Until then I am signing off…

South Indian Lunch Menu – 7/Lunch Menu Ideas

Peanut Chaat/Masala Peanut Chaat/Peanut Chaat Salad/Peanut Chaat Recipe/How to make Peanut Chaat Salad

Peanut Laddu/Groundnut Ladoo/Kadalai Urundai/Hot to make Peanut Laddu

Capsicum Rice/Bell Pepper Rice/Kudaimilagai Saadam/Easy Capsicum Rice for Lunch Box/How to make Capsicum/Bell Pepper Rice

Kambu Maavu Puttu/Pearl Millet Flour Puttu/Bajra Puttu/Pear Millet Recipes

Kalyana Rasam/How to make Kalyana Rasam at home/Wedding Style Rasam

Vazhakkai Puttu/Raw Banana Podimas/Green Plantain Stir Fry

Homemade Roasted Cumin Powder/How to make roasted cumin Powder at home/Varuthu Araitha Jeeraga Podi/Cumin Powder

Red Aval Kozhukattai/Poha Kozhukattai/Sigappu Aval Kaara Kozhukattai/Red Aval Spicy Kozhukkatai /Flattened Rice Kozhukattai

Inji Thuvaiyal/Ginger Chutney/Spicy Ginger Thogayal/South Indian Thogayal Recipes/Sides Dish for idlis, dosas etc/Adrak Chutney

Kambu Idli/Pearl Millet Idli/Bajra Idli

Keerai Vadai/Arai Keerai & Siru Keerai Vadai/Keerai Vadai with Channa Dal/Keerai Masala Vadai/ Mixed Keerai Masala Vadai/Kadalai Paruppu Keerai Vadai

Masala Paratha/How to Make Masala Paratha/Masala Paratha Recipe

Varagu Arisi Ven Pongal/Varagu Arisi Khara Pongal/Kodo Millet Pongal/Pongal Recipes/Kodo Millet Recipes/How to make Varagu Arisi Ven Pongal

Kathrikkai Murungaikkai Poriyal/Brinjal & Drumsticks Fry/Brinjal Drumstick Masala

South Indian Lunch Menu – 8/Lunch Menu Ideas

Potato Sandwich/Aloo Sandwich/ UrulaiKizhangu Sandwich

Vadai Curry/Vada Curry/Side Dish for Idlis and Dosas

Jigarthanda – Madurai Special/Jil Jil Jigarthanda Recipe for Hot Summer

Egg Noodles/Easy Egg Noodles Recipe