Priya's Virundhu

Butter murukku is one of the easiest murukku that can be made in no time . Butter Murukkus are very light, crunchy and have wonderful flavor of butter which just melts in your mouth. They are made during special pooja days like Krishna Jayanthi or Diwali and is also an excellent tea time snacks. Butter Murukku is my families all time favourite. Do try out this fool proof Butter Murukku recipe and post your feed back here. Meanwhile do check out other Diwali/Teatime Snacks/Murukku Varieties and have a great day.

Here’s how to make Butter Murukku with step by step photos…

Ingredients

Rice Flour/Arisi Maavu	2 cups
Besan Flour/Kadalai Maavu	¼ cup
Fried gram Flour/Pottukadalai Maavu	¼ cup
Butter	2 ½ tbsp
Cumin /Jeeragam	1 tsp
Asafoetida/Hing/Perungaayam	One big pinch
Salt	As needed
Oil	For Frying

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Method

Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the pottukadalai flour and keep it aside.

Sieve the rice flour and keep it aside. I used homemade rice flour, you can very well check out the preparation of rice flourhere.

Similarly sieve the besan flour/kadalai maavu and keep it aside.

In a wide bowl add the sieved roasted gram flour, rice flour, besan flour, cumin seeds/jeeragam, asafetida/perungayam and salt.

Now add the melted butter and mix thoroughly, so that the butter is evenly spread throughout the flour.

Add warm water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press with oil.

Fill the murukku press with dough and close it tightly. You can use star shaped acchu to make this murukku.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Now squeeze the murukku directly in to the oil. Cook only in medium flame. Hold the murukku press, little higher so that you can avoid hot steam on your fingers. Cook the murukku on both sides until the “shh” sound stops. Remove it from oil and drain it on a paper towel.

After the murukkus cool down, transfer them to an air tight container. These Butter Murukkus stay good for about 4 weeks.

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

Super crispy and crunchy murukkus are ready to be enjoyed.

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Sakkarai Pongal/Sweet Pongal is a very special and a traditional dish of Tamil Nadu prepared especially during Pongal festival and also during other festive occasions and on pooja days. Usually Sakkarai Pongal is prepared with raw rice, moong dal and jaggery, but here, I have replaced raw rice with Varagu Arisi as a healthy alternative. Varagu Arisi sakkarai pongal is yet another addition to my millet recipe collection. Do check out other Sweet Varieties, Pongal Varietiesand also about the famous Pongal festival here.

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

Ingredients

Varagu Arisi/Kodo Millet	½ cup
Moong Dal/Pasi Paruppu	¼ cup
Grated Jaggery	¾ cup
Cardamom/Elachi	4 powdered
Edible Camphor/Pachai Karpooram	One pinch
Milk	4 tbsp
Ghee	4 tbsp
Broken Cashewnuts	10-15
Raisins	10-15

Preparation Time: 15 minutes

Cook Time: 30 minutes

Method

Wash and soak Varagu Arisi and Moong Dal for about 15- 20 minutes.

Drain the water, add varagu arisi and moong dal to the pressure cooker, add 2 cups of water and pressure cook for 3 whistles.

Meanwhile add the grated jaggery to a small bowl, add 3 tsp of water. Melt the jaggery on low flame and switch off the stove.

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

Add 2 tbsp of ghee and mix it really well with the cooked varagu arisi.

Strain the melted jaggery with a strainer or with a muslin cloth directly to the cooked varagu arisi.

Add 4 tbsp of milk to the varagu arisi, stir on low flame for about 2-3 minutes and switch off the stove.

Now add edible camphor and cardamom powder to Varagu arisi pongal and mix really well.

Heat 2 tbsp of ghee in a small pan/kadai, add cashew nuts, raisins and fry till golden brown colour.

Now add the fried cashews and raisins to the Varagu Arisi Sweet/Sakkarai Pongal and mix well.

A very authentic, healthy and traditional Varagu Arisi Sakkarai Pongal is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and healthy 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
Varagu Arisi Ven Pongal

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.

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Dear friends,

Today, I am going to share a very interesting recipe which will surely bring back childhood memories. Paal ice/Milk kulfi is always a favorite among all the age groups. I remember my childhood days enjoying the paal ice with friends from street vendors. I have posted mango kulfi earlier, do try out this Paal Ice and post your comments here. Meanwhile do checkout other ice creams and milkshakeshere.

Here’s how to make Paal Ice with step by step photos…

Ingredients

Milk	2.5 cups
Condensed Milk	½ cup
Sugar	1-2 tbsp
Cardamom/Elachi	1 tsp powdered
Corn Flour	¾ tbsp

Preparation Time: 15 minutes

Cooking Time: 10-15 minutes

Method

Dissolve ¾ tbsp of corn flour in ¼ cup of milk thoroughly, so that there are no lumps.

Bring remaining milk to boil for about 10 minutes in a heavy bottomed vessel.

Now add the diluted corn flour to the milk and stir really well.

It will start to thicken, at that time add condensed milk and sugar. Make sure you stir constantly.

Add cardamom powder, mix well and switch off the stove. Allow it to cool completely.

Pour the mixture into popsicle or kulfi mould or in small matkas. Close it with lids or cling it with aluminium foil.

Freeze it overnight or a minimum of 8 hours.

The next day, place the mould below running water for 20-30 seconds. The popsicles will slide out easily.

Serve immediately.

Suggestions:

Add sugar according to your taste.

Do not use low fat milk.

You can add nuts like chopped almonds, cashews etc.

I have added cardamom, you can very well replace it with vanilla essence or saffron.

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

Have a great day and enjoy.

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Are you looking out for a quick fix lunch or dinner? Are you bored of cooking, but still want to have something exotic. Then you have landed at the right recipe, Garlic-Buttered Pasta. You will fall in love with this dish, the moment you start making it. Do you want to know why, because it can be made in a jiffy. It is very flavourful, aromatic and the smell of butter, garlic and red chilli flakes satisfies your taste buds in no time. Do try out this easy Pasta recipe and post your comments here. Meanwhile do check out other interesting Pasta& Noodles Recipes here.

Here’s how to make Garlic Buttered Pasta recipe with step by step photos…

Ingredients

Macaroni or Pasta Shells or any type Pasta	200 gms
Garlic Cloves, minced	10 – 12 cloves
Butter	3 tbsp
Red Chilli Flakes	1 ½ tsp adjust to taste
Mixed Italian Herbs [dried]	2 tsp
Black Pepper Powder	¼ tsp adjust to taste
Salt	To taste

Preparation time: 10 minutes

Cooking Time: 15-20 minutes

Serves: 2-3

Method

Cook the pasta along with salt according to the package instructions.

Drain the water from the pasta, toss it with 2 tsp of olive oil and keep it aside.

Heat butter in a pan, add minced garlic and sauté.

When nice aroma of garlic starts to rise, add the cooked pasta/macaroni and mix well.

Now add red chilli flakes, dried herbs, black pepper powder, little salt and mix thoroughly.

Yes, delicious, quick and filling Buttered Pasta is ready for lunch.

Serve hot with a dollop of butter and red chilli flakes.

Thank you all for visting my space, please come back again for more quick and easy recipes from my kitchen.

Do not forget to check out other interesting Pasta& Noodles Recipes here.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a exotic recipe made by my daughter from her favourite Elmo’s recipe book – Hot Cocoa Float. This hot cocoa is enriched with real milk chocolate and a scoop of ice-cream topping, so a little goes a long way to satisfy a sweet tooth. You can save this dessert-like drink for special occasions, but hot chocolate without topping is tasty and comforting anytime. Do try out this Hot Cocoa Float and post your comments here. Meanwhile do check out other milkshakes, ice-creams and other interesting refreshing drinks here.

Here’s how to make Hot Cocoa Float with step by step photos…

Ingredients

Unsweetened Cocoa Powder	2 tbsp
Sugar	½ cup
Milk	3 cups
Milk Chocolate or Dark Chocolate	1 ounce
Ice Cream/Frozen Yogurt	4 small scoops
Salt	One small pinch

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Serves: 4

Method

Use a whisk to mix together the sugar, cocoa powder and salt in a saucepan.

Now slowly whisk in the milk.

Bring the milk mixture to a gentle simmer over medium heat, whisking often.

Add the cut chocolate cubes, whisk until well blended.

Switch off the stove.

Now pour the hot cocoa into a mug.

Add a scoop of ice cream or frozen yogurt to the hot cocoa.

Enjoy this tempting Hot Cocoa Float.

Not: The ice cream is lighter than the hot chocolate, so the hot chocolate holds it up and it floats.

Meanwhile do check out other milkshakes, ice-creams and other interesting refreshing drinks here.

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am so happy to share with you all my 600^th post –Badam Halwa. I am really thankful to each and every one of you for your continuous support and encouragement. So here’s a virtual treat from my kitchen to all my readers, followers and supporters. Badam Halwa is a very popular and delicious Indian dessert made with almonds, sugar, saffron and ghee. It can be made for any festive occasions, special pooja days etc. It is also served as dessert for weddings and parties. Do try out this special and tempting Badam Halwa and post your comments here. Meanwhile do check out other interesting Indian Sweets and Snacks prepared during special occasions in the link.

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

Ingredients

Almonds/Badam	1 cup
Sugar	¾ cup
Milk	1 cup
Saffron/Kunguma poo	One big pinch
Ghee	4-5 tbsp
Cardamom Powder/Elachi Powder	¼ tsp

Preparation Time: 30 -40 minutes

Cooking Time: 40 minutes

Serves: 8-10

Method

Boil the milk along with saffron strings for few minutes and switch off the stove. Keep it aside for later.

Wash and soak badam/almonds in hot water for about 3-4 hours.

Once the almonds have soaked remove their skins. Press each almond between your thumb and forefinger and slide your thumb forward.

The almond will slip out of its skin. Similarly remove the skin from all the almonds.

Add the skinless almonds to the blender/mixer and start blending it.

Add the ½ cup of saffron milk to the mixer and blend the almonds to coarse paste. The consistency of the ground paste should not be very fine or very coarse. [It should be the same as sooji/rawa consistency.]

In a heavy bottomed kadai/pan, add the sugar, ground almond paste and mix thoroughly.

Now switch on the stove, first the sugar will start to milt and mixture looks watery. Stir continuously. At this stage add 2 tbsp of ghee and mix well.

Add the rest of the saffron milk , elachi powder to the almond mixture and stir constantly to avoid it from getting burnt.

At one stage, the liquid in the mixture will evaporate and it will start to form bubbles and splash. So you have to be careful. Add rest of the ghee slowly and stir well.

Cook until all the moisture dries up.

The halwa will start to leave the sides of the kadai/pan and the ghee will start to separate from it.

Now switch off the stove. Remove the halwa from heat and transfer it to a bowl.

Super tempting and lovely Badam Halwa is ready to be enjoyed.

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

Do check out other interesting Indian Sweets and Snacks here.

Have a great day and enjoy.

Until then I am signing off…

Thayir oats is nothing but curd rice version in oats. It is one of my favourite comforting food and great to have during summer. In South India, thayir sadam is generally served at the end of the meal. It is also offered as neivedhyam in temples and distributed as prasadam to everyone. When making curd rice, we usually do not add onions, but here I have added onions for extra taste. You can very well skip the onions and make the Thayir Oats as well. Do try out this healthy Thayir oats and post your comments here. Meanwhile do check out other interesting Oats Recipes and other Breakfast recipes here.

Here’s how to make Thayir Oats with step by step photos…

Ingredients

Oats	1 cup
Curd/Yogurt/Thayir	1 ½ cup
Milk	½ cup
Salt	As needed
Cilantro/Coriander Leaves	2 tbsp finely chopped

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	½ tsp
Bengal Gram/Kadalai Paruppu	1 tsp
Onion	1 small finely chopped
Green Chillies	1 finely chopped
Ginger	One inch piece finely chopped
Curry Leaves	10-12
Asafoetida/Perungayam	One pinch

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Method

Boil water in a sauce pan. Add oats, salt and mix really well.

Cook the oats for about 5-6 minutes or until the oats is completely cooked.

Switch off the stove, transfer the cooked oats to a bowl and let it cool completely.

Now add the milk and yogurt to oats and mix really well.

Adjust the amount of salt at this stage.

Heat oil in a small kadai/pan, splutter mustard seeds, then add cumin seeds, Bengal gram, asafoetida and curry leaves.

When dal changes to golden color and the curry leaves turn crispy, add the chopped onions, green chillies, chopped ginger and fry well. Now switch off the stove.

Now add the tempering to the cooked oats and mix thoroughly.

Finally garnish with chopped cilantro and serve it any pickle of your choice.

Suggestions:

You can add grated carrots, raw mango to the curd/yogurt oats.

You can also add cashew nuts, raisins when tempering.

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

Have a great day and enjoy.

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Hello friends,

Today, I am going to share my mom’s special Naarthangi Oorgai. My mom makes two different types of naarthangai oorgai, one is the dried version with just salt and another with chilli powder. The dried version of Naarthangai oogai is usually given if someone is down with fever or stomach ache. Here I am going to share the spicy version of Naarthangai Oorgai. I will soon post the dried version of Naarthangai oorgai in the coming post. Meanwhile do check out other interesting pickle varieties here. Also check out interesting Citron Rice/Naarthangai Rice here.

Here’s how to make Naarthangai Oorgai with step by step photos…

Ingredients

Naarthangai	4
Crystal Salt/Kal Uppu	4 – 5 tbsp
Red Chilli Powder	150 gms or ¾ cup
Turmeric Powder	1 tsp
Asafoetida/Perungaayam	1/8 tsp
Ginglelly Oil	½ cup
Mustard Seeds/Kadugu	1 tsp

To Roast and Grind

Mustard Seeds/Kadugu	2 tbsp
Fenugreek Seeds/Vendhayam	1 tbsp

Method

Wash the Naarthangai/Citron with enough water thoroughly to get rid of dirt.

Wipe the naarthangai thoroughly with dry towel. Make sure there is no water. It should be completely dry.

Chop the Naarthangai in to small pieces and add it to a glass or ceramic bowl. Add rock salt, mix thoroughly with dry spoon.

Cover it white cotton cloth, tie it around the bowl and keep it covered for at least 4 days.

This is to make the skin of the naarthangai soft. I kept the naarthangai soaked in salt for 5 days.

Open the cloth and toss the naarthangai atleast once a day. Then cover it and let it soak.

On the fifth day, keep it in sunlight from morning till evening.

To Prepare the mustard and fenugreek powder

Dry roast the mustard seeds in a pan and transfer it to a plate. Let it cool.

In the same pan dry roast the fenugreek seeds/vendhayam and transfer it to a plate. Let it cool completely.

Now grind the roasted mustard seeds and fenugreek seeds in a mixer to a fine powder.

After 6 days the skin color of Naarthangai would have changed and become soft.

Now add chilli powder, turmeric powder, Asafoetida, ground mustard & fenugreek powder, gingelly oil (except 2 tbsp of oil) to the naarthangai and mix really well.

Heat 2-3 tbsp of gingelly oil in a kadai, splutter mustard seeds.

Add the spluttered mustard seeds along with oil to the Naarthangai Oorgai.

Mix well and let it sit for few hours to soak.

Enjoy this delicious and spicy pickle with either curd rice or rasam rice or with rotis.

Suggestions

Make sure the naarthangai has soaked really well and the skin is soft enough. If you think the skin is not soft enough soak it for one more day.

When you are cutting the naarthangai, cut the pieces to medium size and collect all the juice and pour it back to the naarthangai.

Thank you all for visiting my space, please come back again for more traditional 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 very simple, quick and elegant spicy fried boiled eggs. It is a very flavorful and quick recipe that can be made in a jiffy. This is one of my husband’s favourite loves to have it on Sundays. Do try out this lovely Fried Boiled eggs and post your comments here. Meanwhile do check out other interesting Egg recipes and Non Vegetarian Recipes here.

Here’s how to make Spicy Fried Boiled Eggs with step by step photos…

Ingredients

Hard Boiled Eggs	4
Red Chilli Powder	1 tbsp
Turmeric Powder	½ tsp
Garlic Cloves	6-8 [peeled and crushed]
Broken Urad Dal/Udaitha Ullutham Paruppu	1 tsp
Oil	2 tbsp
Curry Leaves	10-12
Salt	As needed

Preparation Time: 5-10 minutes

Cooking Time: 15-20 minutes

Serves: 4

Method

Boil and peel the eggs. Check out how to boil eggs here. After peeling, cut the eggs into halves.

Heat oil in a kadai, add urad dal and fry until golden brown color.

Now add curry leaves and fry until they turn crispy.

Add the crushed garlic and fry for about a 40-50 seconds, nice flavor of garlic will fill the room.

Now add the red chilli powder, turmeric powder, salt and fry for about a minute or until the raw smell vanishes.

Now add the boiled and slit eggs to the kadai.

Leave it for 2 minutes on each side and make sure the masala is coated all over and switch off the stove.

Transfer the spicy fried boiled eggs to a serving bowl.

Enjoy this delicious Spicy Fried Boiled Eggs along with sambar rice, rasam rice or curd rice.

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends

Today, I am going to share one very interesting and an easy instant dosa which I came across in Uma Raguraman’s blog. The interesting part of the recipe is the name, visiri dosai- means dosai like a fan. The dosa is more like rava dosa, crispy and has lovely taste. The best part of this visiri dosa is, it involves no grinding and can be made in a jiffy. I tried this recipe and have become a visiri[fan] of it. You also give it a shot and you will instantly fall in love with this recipe. Meanwhile do check out other interesting Breakfast recipes and Dosaivarietieshere.

Here’e how to make Chettinad Visiri Dosai with step by step photos…

Ingredients

Rice Flour	1 cup
Wheat Flour	½ cup
Rava/Semolina	½ cup
Water	As needed
Salt	For taste
Gingellly Oil/Oil of your choice	For making Dosas

For Tempering

Gingelly Oil/Oil of your choice	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	½ tsp
Kadalai Paruppu/Bengalgram Dal	1 tsp
Onion	1 big finely chopped
Green Chillies	2 or 3 finely chopped
Curry Leaves

Preparation Time: 2 hours

Cooking Time: 15 minutes

Serves: 4

Method

Add all the flour [rice flour, wheat flour, rava/semolina] to a wide bowl. Add salt, enough water and mix thoroughly without any lumps.

Let the batter soak for 2 hours.

Heat oil in a kadai, crackle mustard seeds/kadugu, add cumin seeds, kadalai paruppu and fry until golden brown color.

Now add onions, green chillies, curry leaves and sauté until they change to golden brown color. Now add the onions to the batter.

If needed adjust the amount of water and mix it well. [Make sure the consistency is thin for crispy dosais]

Heat tawa over low flame, when it is hot enough, pour the batter using a ladle [similar to rava dosa]. Drizzle oil along the sides of the dosa.

Cook on both the sides and the dosa is ready. This dosa will be crispy and will be like rava dosa.

Similarly make other dosas and serve it with spicykaara chutney orsambar or any Chutney/Thogaiyal of your choice.

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

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share with you all a very simple and delectable Banana Dosa/Appam. This Banana Appam can be made in a jiffy and served in no time. I usually make this as neivedhyam for Sathya Narayana Pooja and distribute as Prasad. This appam can be either made with wheat flour or maida, I have used white sugar which can be replaced with brown sugar or Naatu sakkarai to make this recipe healthy. Do try out this Maida Appam and post your comments here. Meanwhile do check out other interesting evening snacks, appetizers and neivedhyams here.

Here’s how to make Maida Appam with step by step photos…

Ingredients

Wheat Flour/Maida	1 cup
Ripe Banana [small]	4
Sugar or Naatu Sakkarai	3 tbsp
Chukku Powder/Dry Ginger	1 tsp
Cardamom Powder/Elachi Powder	1 tsp
Cashew nuts	10-12 chopped
Raisins	10-12
Salt	One pinch
Ghee	1 tsp
Oil	As needed

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Makes: 6-8

Method

Peel the banana, add it to a bowl and mash it really well. I used Karpoora Vazhai, you can use any banana of your choice. If you are using Robusta just use 1 or 2.

Add the wheat flour/maida to the bowl.

Add the sugar and mix well.

Now add the mashed bananas to the bowl.

Add water slowly to the bowl and mix well to make a thick batter.

Add the chukku powder, cardamom powder, cashew nuts, raisins, pinch of salt, 1 tsp of ghee and mix really well.

Heat tawa in the stove, when it hot enough, pour one ladle of batter and make small dosas.

Drizzle oil around the dosa and cook evenly on both sides. Now banana dosa or appam is ready to be enjoyed.

Transfer it to a bowl. Similarly make small appam or dosas with the batter.

I make this banana appam for neivedhyam during Sathya Narayana Pooja, Vinayaka Chathurthi etc, or you can also make this as quick evening snack for kids.

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

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share one of my mom’s signature recipes – Mutton Cashewnut Fry/Mutton Mundhiri Paruppu Varuval. I love this mutton fry a lot and mom usually makes this on a Sunday for lunch. The soft and spicy goat meat roasted well with perfect blend of masalas along with crunchy cashew nuts, tastes heavenly. My whole family loves this mutton fry a lot. It is a foolproof recipe which nobody can go wrong. Do try out this tempting mutton fry and post your comments here. Meanwhile do check out other interesting Non Vegetarian Recipes here.

Here’s how to make Mutton Cashew nuts fry with step by step photos…

Ingredients

Mutton/Goat Meat	½ kg
Ginger Garlic Paste	3 tbsp
Red Chilli Powder	2 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	1 tsp
Cashew Nuts	15-20 chopped
Salt	As needed
Mint/Pudhina	10-12 leaves

To Grind

Onion	1 big or 2 small
Green Chillies	5-6

For Tempering

Oil	3 tbsp
Fennel Seeds	1 tsp
Cloves	4
Cinnamon Sticks/Pattai	One stick [2 inches]
Cardamom/Elachi	2-3

Preparation Time: 10-15 minutes

Cooking Time: 30 minutes

Serves: 6-8

Method

Cut the mutton/goat meat to small pieces. Wash it thoroughly with cold water at least 2-3 times. Finally add ½ tsp of turmeric powder mix thoroughly, let it sit for 10 minutes, then wash the mutton and keep it aside.

Peel the onions, cut into cubes. Add green chillies and grind it in the mixer coarsely and keep it aside.

Add the washed mutton to the pressure cooker, add red chilli powder, coriander powder, turmeric powder, salt, ginger& garlic paste – 1 ½ tbsp and ¾ cup of water.

Pressure cook for 4-5 whistles and switch off the stove. Let the steam release completely.

Heat oil in a kadai/pan, add fennel seeds, cinnamon sticks, cloves, cardamom and let nice aroma fill the room.

Now add ground onion & green chilli paste to the tempering .

Add the ginger & garlic paste-1 ½ tbsp to the kadai and sauté well until the raw smell vanishes.

Add the cashew nuts and fry really well.

Meanwhile open the pressure cooker and check if the mutton is cooked well, if not cook for 2 more whistles.

Add the cooked mutton along with the masala to the tempering.

Add the mint leaves to the mutton and fry well until all the water is evaporated and the mutton turns chukka.

Yes, delicious, spicy and tempting Mutton mundhiri paruppu varuval is ready to be enjoyed.

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

Meanwhile do check out other interesting Non Vegetarian Recipes here.

Have a great day and enjoy.

Until then I am signing off…

Murungai Keerai thanni is one of my favorite recipes that my mom makes very often. It is usually very difficult to make kids eat the greens, but when we make this keerai thanni and give, they will just love it. I love the fresh murungai keerai/drumstick leaves which we get in our backyard [organic], cook it with kazhani thanni [rice washed water] along with onions, green chilles and the final touch of adding coconut milk is just amazing. We usually make this for lunch and serve with steam cooked white rice.

In my earlier post I have shared about the health benefits of Murungai Keerai, I would love to mention it here as well. Drumstick leaves have wonderful medicinal properties. They have essential amino acids for the healthy functioning of our body. Regular consumption of drumstick leaves is highly recommended for anemic people. They are rich sources of antioxidants, proteins, potassium, vitamin A, C, B3, B2, iron and magnesium. They help in maintaining the blood sugar levels. Keeping all the health benefits in mind do try out the Murungai Keerai Thanni and post your feedback here.

Meanwhile do check out other interesting MurugaiKeerai Recipes like Drumstick LeafPowder/Murungai Keerai Powder, Murungai Keerai Soup, Murungai Keerai MuttaiPoriyal, Murungai Keerai Sambar. Do not forget to check out other interesting Vegetarian gravies here. Also do not forget to checkout Manathakkali Keerai Thanni recipe here.

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

Ingredients

Drumstick Leaves/Murungai Keerai	1 ½ cup
Onion	1 finely chopped
Tomato	1 finely chopped
Green Chillies	2 or 3 slit lengthwise
Coconut Milk	From one coconut approx 1 ½ cup [thick]
Cumin Powder[Roasted and ground]	1 tsp
Salt	As needed
Rice Washed Water/Kazhani Thanni	1 ½ - 2 cups

For Tempering

Oil	2 tsp
Cumin Seeds/Jeeragam	½ tsp
Dry Red Chillies	3

Method

Extract coconut milk from one coconut, approximately around 1 ½ - 2 cups of thick coconut milk.

Add cumin powder to the coconut milk, mix well and keep it aside.

Wash the drumstick leaves thoroughly with water.

Now add rice washed water to the drumstick leaves in a deep pan.

Then add finely chopped onion, green chillies, chopped tomato, salt and cook until the leaves become tender around 12-15 minutes.

After the keerai is cooked add the coconut milk. After adding coconut milk, boil for about a minute and switch off the stove.

Heat oil in a small kadai, splutter cumin seeds, fry the dry red chillies and add it to the cooked keerai thanni.

Super delicious, healthy and delectable Murungai Keerai Thanni is ready to be enjoyed. Serve it hot with a bowl of steam cooked white rice and vazhakkai Varuval.

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

With Diwali round the corner, each one of you should be busy shopping, thinking of new sweets and snacks to be prepared at home. For this Diwali I would like to share with you all one of my favorite sweets White Pumpkin Petha/Agra Ka Petha. I have had this Petha the first time when I was little girl, which my dad had bought from Agra. Even, now a days, when I visit Sowcarpet in Chennai, I never fail to buy these white pumpkin pethas. I have tried to make this pumpkin petha recipe from here. Do try out the soft and chewy Pumpking Petha and post your comments here. Meanwhile do check out other interesting and tasty traditional Diwali Sweets and Snacks here.

Ingredients

White Pumpkin	1 kg
Sugar	800 gms
Chemical Lime	1 tsp
Rose Water	1 tsp
Lemon Juice	1 tbsp
Elachi Powder/Cardamom	From 3-4
Water	3 cups

Preparation Time: 30 minutes

Cooking Time: 3 hours

Method

Remove the skin of the white pumpkin, de-seed it and make into cubes.

Prick each piece with a fork all over.

Take 1 tsp of lime in enough water to cover the pumpkin pieces. Soak the pumpkin pieces in lime water for about 30 minutes.

Drain the lime water and wash the pieces thoroughly with water for 2- 3 times and drain the water completely.

Take enough water in a heavy bottomed vessel and boil the pumpkin pieces till they become soft and transparent. When the pumpkin pieces are cooked, drain it thoroughly in a sieve.

Meanwhile fill 3 cups of water and sugar in a deep vessel to make the syrup. Stir the sugar well until it dissolves. Bring to boil.

Now add the lemon juice and the cardamoms and cook until it reaches one string consistency.

Remove off any foam that may collect along the sides of the pan. Keep the syrup warm.

Now add the pumpkin pieces to the sugar syrup.

Simmer for 4-5 minutes, take off the stove. Finally add rose water and mix well.

Cool and leave it to dry for 3-4 hours.

Yes, delicious Pumpkin Petha is ready to be enjoyed.

Meanwhile do check out other interesting Diwali Sweets and Snacks here.

Thank you all for visiting my space, Please come back again for more delightful and tempting recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

For this Diwali, if you are really running out of time, but still want to shower your love to your family and friends with an easy and quick sweet, then you have landed on the right page. Yes, you can make coconut laddoo in less than 10 minutes and surprise your family and friends. All you need is just three ingredients to make this laddoo, coconut, condensed milk and cardamom powder. Do try out this lovely and mouthwatering Coconut Laddoo and post your comments here. Meanwhile do check out other easy and interesting Diwali Sweets andSnacks here. Other laddoo varieties that might of your interest...

Boondhi Laddoo
Peanut Laddoo/Groundnut Laddoo
Aval Laddoo/Poha Laddoo
Besan Laddoo/Gram Flour Laddoo
Ellu Urundai/Sesame Seeds Laddoo
Rava Laddoo/Sooji Laddoo
Pottukadalai Laddoo/Maa Laddoo/Roasted Gram Laddoo
Ragi Laddoo

Here’s how to make Coconut Laddoo with step by step photos…

Ingredients

Coconut Grated	2 cups
Sweetened Condensed Milk	½ cup
Cardamom Powder/Elachi Powder	¼ tsp

Preparation Time: 10 minutes for Grating Coconut

Cooking Time: 5 – 7 minutes

Makes: 15 small laddoos

Method

Grate the coconut, reserve ¼ cup of grated coconut for garnishing.

Heat a thick bottomed pan/kadai, add grated coconut to it. Then add the condensed milk to the grated coconut and mix really well.

Add elachi powder to the mixture and stir constantly, so that the mixture does not stick to the bottom of the pan.

Cook on slow fire till the mixture starts to leave the sides of the kadai (approx 5 minutes), remove from fire and let it cool.

While the coconut mixture is still warm, take small pinches of the dough, and gently roll them between your palm and make laddoos.

Roll these laddoos on the reserved grated coconut. Allow them to cool completely and serve them.

Yummy! Delicious and mouthwatering coconut laddoo is ready to be enjoyed with your loved ones.

Thank you all for visiting my space, please come back again for more delectable, tempting, authentic and traditional Indian Sweets from my kitchen.

Other laddoo varieties that might of your interest...

Boondhi Laddoo
Peanut Laddoo/Groundnut Laddoo
Aval Laddoo/Poha Laddoo
Besan Laddoo/Gram Flour Laddoo
Ellu Urundai/Sesame Seeds Laddoo
Rava Laddoo/Sooji Laddoo
Pottukadalai Laddoo/Maa Laddoo/Roasted Gram Laddoo
Ragi Laddoo

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today I am going to share a very interesting and tempting Green Mutton Biryani/Green Chilli-Mint-Coriander Mutton Biryani. This is very flavourful Green Biryani made with mint, coriander leaves, green chillies, black pepper paste and coconut milk. Do try out this Green Mutton Biryani and post your comments. Meanwhile do check out other interesting Non-Veg Biryanis and Veg Biryanis here, also check out Non-Veg Gravies here.

Here's how to make Green Mutton Birynai with step by step photos...

Ingredients

Mutton/Goat Meat	½ kg
Basmati Rice	2 ½ cup
Onion	2 thinly sliced
Green Chillies	4 slit lengthwise
Mint Leaves/Pudhina	One handful
Lemon Juice	2 tsp
Turmeric Powder	½ tsp
Salt	As needed
Coconut Milk	2 cups [from one coconut]
Yogurt/Curd	1 cup

For Grinding

Mint Leaves/Pudhina	1 bunch
Coriander Leaves	1/4 bunch
Green Chillies	6-8
Black Pepper Corns	1 tsp
Cinnamon/Pattai	1 stick
Cloves/Kiraambu	3-4
Cardamom/Elachi	1
Bay Leaf/Brinji Elai	1
Fennel Seeds/Sombu	¼ tsp
Nutmeg	One Pinch
Oil	1 tbsp

Ginger	3 inch piece
Garlic Cloves	10-12

For Tempering

Oil + Ghee	3 tbsp
Cinnamon Sticks/Pattai	2
Cloves/Kiraambu	3-4
Bay Leaf	2
Star Anise	1
Cardamom/Elachi	2

Preparation Time: 15-20 minutes

Cooking Time: 35 minutes

Serves: 6

Method

Wash and soak basmati rice for 15 -20 minutes.

Grind the ingredients mentioned in the table (green paste) and keep it aside. Grind the ginger & garlic together and keep aside.

Wash and clean the mutton really well. Add the ginger & garlic paste to the mutton pieces and mix really well.

Now add the green paste, turmeric powder, salt and yogurt to the mutton pieces. Mix really well.

Add very little water (only if needed) and pressure cook the mutton/goat meat for 4 -5 whistles. Switch off the stove. After the steam releases, check the amount of water (green masala) measure and keep it aside.

Extract the coconut milk and keep it aside. Total amount of water(green masala) + coconut milk required will be 4 ½ cups, the ratio of rice to water is 1: 1 ½ cups.

Heat oil + ghee in a heavy bottomed vessel, add cinnamon sticks, cloves, bay leaves, star anise, cardamom and fry it for 20-30 seconds.

Add onions, green chillies and sauté until translucent.

Now add mint/pudhina and fry until nice aroma arises.

Now add the coconut milk mixture to the onions.

Let it come to boil, add the cooked mutton pieces and mix really well. Let it come to boil.

When it comes to rolling boil, add basmati rice, lemon juice, salt and gently stir it well.

Close it and keep it in dum, cook it covered for 15-20 minutes on medium flame. Open and check if the rice is cooked, if not keep it in medium flame for another 3-5 minutes.

Voila!!! Tempting, flavorful and delicious Green Mutton Biryani is ready to be enjoyed.

Serve this delicious, flavourful biryani with onion raita or Mutton Gravy or any nonveg gravy of your choice.

Thank you all for visiting my space, please come back again for more delicious and mouth-watering 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 tempting Naval Pazham Jam/Jamun Jam. This is one easy way to make kids jamun/naval pazham, just spread the jam on dosas, rotis or bread and serve it. Do try out this healthy and delicious jam and post your comments.

Here’s Naval Pazham Jam with step by step photos…

Ingredients

Naval Pazham/Jamun	500 gms
Nattu Sakkarai/Sugar	200 gms
Citric Acid	½ tsp

Cooking Time: 30 minutes

Method

Wash the Naval Pazham/Jamun thoroughly with water and add it to a pan.

Add enough water, just enough water to drown them. Add citric acid to it and let it boil for 15 minutes.

Let it cool completely. Remove the seeds and discard them.

Add the fruit to the blend and grind it to fine paste. Add the naval pazham paste to a heavy bottomed vessel.

Now add nattu sakkarai/sugar to the fruit paste and let it boil in medium flame. Stir continuously.

Let it cook until it reaches jam consistency. Switch off the stove.

Let it cool completely and store it in glass jars.

Yes, delicious, healthy and tempting Jamun Jam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and delicious 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, tasty and tempting lunch menu idea. I have posted many South Indian Lunch Menu Ideas earlier, do check that out also and have a great day.

Here’s the South Indian Lunch Menu/Thali…

Menu Items

MorKuzhambu/ Bonda Mor Kuzhambu

TomatoSoup/Rasam

AraiKeerai Poriyal

KarunaiKizhangu Fry/Yam Fry

White Rice

Yogurt

MangoPickle

Pappad/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 again for more traditional and delicious 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 quick millet recipe –one pot meal in which lentils, millets and vegetables are cooked together and served hot. In this recipe I have added just red chilli powder and coriander powder but you can very well replace it with bisbelabath mix. You can buy the Bisibelabath mixfrom shop or make it at home, do check out the recipe here. Do try out this easy and healthy recipe and post your comments here. Meanwhile also check out other Millets recipes here.

Here’s how to make Kuthiravali Arisi Sambar Sadam with step by step photos…

Ingredients

Kuthiravali Arisi/Barnyard Millet	1 cup
Toor dal/Thuvaram Paruppu	½ cup
Onion	1 big chopped finely
Green Chillies	2 slit lengthwise
Tomatoes	3 finely chopped
Beans, Carrot and Peas	1 cup
Potato	1 large cut to cubes
Tamarind Puree from	One small size ball [thick puree]
Red Chilli Powder	1 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	1 tsp
Sambar Powder	2 tsp
Salt	As needed
Coriander Leaves/Cilantro	One handful finely chopped
Water	4 ½ cups

For Tempering

Gingely oil	3 tbsp
Ghee	1 tbsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Urad Dal	½ tsp
Asafoetida/Hing/Perungayam Podi	½ tsp
Curry Leaves	One handful

Preparation Time: 10 min

Soaking Time: 30 minutes

Cooking Time: 20-25 minutes

Serves: 4

Method

Wash and soak kuthiravali arisi and thoor dal for about 30 minutes.

Heat oil and ghee in a pressure cooker; splutter mustard seeds, cumin seeds, urad dal, asafetida/hing, curry leaves for about 30 seconds. Add onions, green chillies and sauté until they turn golden brown color.

Now add the tomatoes and sauté until mushy.

Now add the vegetables [beans, carrot, peas, potatoes] and sauté for 5 minutes on medium flame.

Add red chilli powder, coriander powder, turmeric powder, sambar powder, salt and sauté for about 3 minutes.

Now add 4 ½ cups of water, 2 tbsp of chopped coriander leaves and let it come to boil.

Add the washed and soaked kuthiravali arisi and thoor dal to the pressure cooker.

When it comes to rolling boil, close the pressure cooker lid and wait for 3 whistles. Wait for the steam goes off and open the lid.

Now add the tamarind extract, required water and mix really good. Adjust the amount of salt at this stage.

Finally garnish with remaining cilantro and ghee.

Yummy, healthy and delicious “Kuthiravali Bisibelabath” is ready to be enjoyed. Serve it hot with appalam/pappad and onion raita.

Thank you all for visiting my space, please come back again for more easy, healthy and quick one pot meals and other millet recipes.

Have a great day and enjoy.

Until then I am signing off…

Hello friends

Today, I am going to share a very healthy millet recipe – White Cholam Dosai. Do try out this lovely dosai and post your comments here. Meanwhile do check out interesting and healthy Millet Recipes here.

Here’s how to make White Cholam Dosai with step by step photos…

Ingredients

Cholam/Jowar/Sorghum	1 cup
Idli Rice	1 cup
Urad Dal	¼ cup
Fenugreek Seed/Vendhayam	½ tbsp
Salt	As needed

Method

Wash and Soak Cholam/Jowar seeds separately for about 6-8 hours.

In a separate bowl wash and soak idli rice, urad dal and fenugreek for about 4-6 hours.

Drain the water, wash and rinse with fresh water thoroughly. Grind cholam, idli rice, urad dal, fenugreek seeds in a grinder to a fine paste with enough water as needed.

Transfer it to a big vessel. Add enough salt and mix well. Let it ferment for 8-10 hours or overnight.

Heat the dosa tawa, pour one ladle full of batter and make dosa by spreading in a cirucular motion from inside.

Drizzle oil along the sides of the dosa and cook evenly on both the sides.

A super healthy and delicious Cholam Dosai is ready to be served. Serve this healthy dosa with any Chutney of your choice. You can also serve with any spicy kuzhambuof your choice as well.

Thank you all for visiting my space, please keep coming back for more healthy millet recipes from my kitchen.

I Will be updating more millet recipes soon.

Have a great day and enjoy.

Until then I am signing off…

Butter Murukku/Easy Diwali Snacks/Krishna Jayanthi Special

Varagu Arisi Sakkarai Pongal/Kodo Millet Sweet Pongal

Paal Ice/Easy Milk Popsicle/Milk Kulfi

Garlic-Buttered Pasta Recipe – Quick Fix Pasta for Lunch/Dinner

Hot Cocoa Float

Badam Halwa/Almond Halwa [600th Post]

Thayir Oats/Curd Oats – Oats with Yogurt

Naarthangai Oorgai/Citron Pickle/Naarthangai Pickle

Spicy Fried Boiled Eggs/Fried Boiled Eggs with Chilli & Garlic

Chettinad Visiri Dosai/Quick Instant Dosai/Chettinad Dosai

Banana Dosa/Vazhaipazham Dosai or Appam for Pooja days

Mutton Cashew Nuts Fry/Mutton Chukka Varuval/Spicy Mutton Chukka –Sunday Special/Mutton Mundhiri Paruppu Varuval.

Murungai Keerai Thanni Saaru/Drumstick Leaves Cooked with Coconut Milk/Murungai Keerai Thengai Paal Saaru

Pumpkin Petha/Pumpkin Sweet/Agra Ka Petha - Diwali Special Sweet

Coconut Laddoo with Condensed Milk/Coconut Balls Recipe with Milkmaid/Coconut Laddoo Recipe/Nariyal Ladoo/Thengaai Ladoo/Ladoo in less than 10 min – Diwali Special Sweet

Green Mutton Biryani/Green Chilli-Mint-Coriander Mutton Biryani

Naval Pazham Jam/Jamun Jam

South Indian Lunch Menu – 9/Lunch Menu Ideas

Kuthiravali Arisi Sambar Sadam/Kuthiravali Arisi Bisibelabath/Barnyard Millet Sambar Sadam Recipe

Cholam Dosai/Vellai Cholam Dosai/Jowar Dosai/Sorghum Dosai