Priya's Virundhu

Hello Friends,

Today, I am going to share another very healthy, quick, tempting and delectable Samai Uppu Kozhukattai. This samai kozhukattai can be done on pooja days and served as neivedhyam. It can be had either for breakfast or dinner or can be served as quick evening snack for kids. Little Millet/Samai/Kutki are smaller than those of other common millet varieties. Saamai is rich in fibre helps in reducing fat and is good for bones and muscles. Saamai also has high iron content and high antioxidant activity. It helps in controlling blood sugar level and helps in healing diseases related to stomach. Do check out interesting Millet Recipes here and All About Milletshere. For now try out this super healthy Samai Kozhukattai and post your comments here.

Here’s how to make Samai Uppu Kozhukattai with step by step photos...

Ingredients

Samai/Little Millet	1 cup [200 gms]
Water	3 cups
Mustard/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Bengal gram Dal/Channa Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	2 tsp
Dry Red Chillies/Kaaindha Milagai	2-3
Grated Coconut/Thurivina Thengai	¼ cup
Curry Leaves/Karivepilai	8-10
Asafoetida/Perungaayam/Hing	¼ tsp
Oil	2 tbsp

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Serves: 4 [makes 25-27 balls]

Method

Wash and carefully drain the samai/little millet and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds, channa dal, urad dal and fry until they turn golden brown color.

Add dry red chillies, curry leaves, asafoetida and fry for about 30 seconds.

Now add 3 cups of water and salt and mix well.

Let it come to rolling boil.

Slowly add samai/little millet and stir well.

Cover and cook the samai until well done. Open the lid and stir to avoid any burning. [If you feel the samai is not cooked well at this stage, you can sprinkle some water and cook for some more time]

Once, all the water is absorbed and the samai is cooked, add the grated coconut to it.

Mix really well for another 30-40 seconds and switch off the stove.

When it is warm, knead the mixture and start to make pidi kozhukattai.

Wet your palms and make either golf sized balls or oval shaped kozhukattai.

Place on a steamer or idly plate and steam cook for 10 -15 minutes and switch off the stove.

Yes, delicious and super healthy Samai Kara Kozhukattai is ready to be enjoyed, serve it hot with either kaara chutney or any Chutney/Thogaiyal variety of your choice.

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

Other Millet Recipes that might be of your interest….

White Cholam Dosai/Jowar Dosai
Thinai/FoxMillet Dosai

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Have a great day and enjoy.

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Buttered Sweet Corn is a very easy, tasty and quick snack that can be made in a jiffy. I usually have a packet of Corn Kernels in my freezer and use it to make cup corn and serve as evening snack for my kids. I have used butter to make this corn, if you are diet conscious you can very well replace it with 3 tsp of oil. This Buttered Corn recipe is super duper easy and nobody can surely go wrong in it. Do try out this Buttered Corn recipe and post your comments here.

Here’s how to make Buttered Sweet Corn with step by step photos…

Ingredients

Corn Kernels	2 cups
Butter	1 tbsp
Mixed Herbs/Italian Herbs	1 tsp
Black Pepper Powder	½ tsp or as needed
Salt	As needed

Preparation Time: less than 5 minutes

Cooking Time: under 15 minutes

Serves: 4

Method

Add 2 cups of water, sweet corn kernels and salt to the pressure cooker. Cook for 3-4 whistles and then switch off the stove.

After the steam releases, drain the water and keep the corn kernels aside.

Heat the butter in a kadai, add the cooked corn kernels to it sauté for about 30-40 seconds.

Now add mixed herbs/Italian herbs, black pepper powder, little salt, mix thoroughly and switch off the stove.

Serve this flavourful, delicious and tempting Buttered Corn when it is hot/warm.

Suggestions:

I have used frozen corn kernels, but when you are using corn on the cob, pressure cook it for 3-4 whistles.

Let it cool down, then remove the corn from the cobs with a knife.

Thank you all for visiting my space, please come back agin for more interesting and healthy 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 popular, delectable, rich and creamy Green Peas Masala. The gravy is basically made with tomato and cashew nut paste which gives a creamy texture and just melts in your mouth. Green Peas are rich in health promoting phyto-nutrients, minerals, vitamins and antioxidants. They are relatively low in calories, an excellent source of folic acid and loaded with vitamin C, B complex, A and K. Green peas are good source of both soluble and insoluble fiber. Now let’s move on to the recipe, do try out this Green Peas Masala and post your comments here. Meanwhile do check out other interesting Side dish for Roti/Naan/Chapatis hereas well.

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

Ingredients

Fresh or Frozen Peas	1 cup
Onion	1 finely chopped
Red Chilli Powder	1 ½ tsp
Coriander Powder	1 tsp
Turmeric Powder	¼ tsp
Garam Masala Powder	¼ tsp
Cumin Powder/Jeeragam Powder	¼ tsp
Kasoori Methi	One big pinch
Coriander Leaves/Kothamalli	1 tbsp finely chopped
Salt	As needed

To Sauté & Grind

Onions	2 roughly chopped
Tomatoes	5 roughly chopped
Ginger & Garlic Paste	1 tbsp
Green Chillies	2-3 slit
Oil	2 tsp

To Grind

Cashew nuts	6-8
Yogurt/Curd	2 tbsp

To Temper

Oil	1 tbsp
Cinnamon Sticks	2-3
Cloves	3-4
Elachi/Cardamom	2
Bay Leaves	1 -2
Cumin Seeds/Jeeragam	½ tsp

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 3-4

Method

Soak the cashew nuts in water for 10 minutes.

Grind it along with yogurt/curd to a fine paste and keep it aside.

Cook the peas in water for about 10-15 minutes, switch off the stove and keep it aside.

To sauté & grind

Heat 2 tsp oil in a kadai, add onions, green chillies and sauté until they turn transparent.

Now add ginger & garlic Paste, chopped tomatoes and sauté well.

Saute until they turn mushy and switch off the stove.

Let the mixture cool, grind it in mixture to smooth paste – onion tomato paste.

To Make Peas Masala

Heat oil in a kadai/sauce pan, add cinnamon sticks, cloves, cumin seeds, cardamom/elachi, bay leaves and fry for about 30-40 seconds.

Add finely chopped onions and fry until light golden brown color.

Now add the ground onion tomato paste, add little water to adjust the consistency and let it come to boil. Let it boil for 2 minutes.

Add the ground cashew nut paste to it and mix well.

Add red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder, salt and mix everything really well. Let it boil for 3-4 minutes.

Now add the cooked green peas and cook for about 5-7 mintes. If needed add little water and adjust to required consistency.

Finally add chopped coriander leaves, kasoori methi mix everything well and switch off the stove.

Yes, delicious, finger licking Green Peas masala is ready to be enjoyed, serve it hot with roti, naan, chapathi, bread, pulav, ghee rice etc.

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 a very simple, delectable and quick – Moong Dal Gravy. If you are looking for a recipe without onions and garlic then you have landed in the right place. This is thick, rich and creamy gravy that is perfect for vegetarian lunch and on vrat/fasting days. You can serve this Moong Dal Gravy with hot cup of white rice or with rotis/chapatti or idli/dosa. Meanwhile do check out other interesting South Indian Gravies/Dals/Sambars/Rasams here. Do try out this quick Moong dal gravy and post your comments here. Also check out other easy moong dal sambar here.

Here’s how to make Moon Dal Gravy with step by step photos...

Ingredients

Moong Dal/Paasi Paruppu	½ cup
Turmeric Powder	½ tsp
Asafoetida/Perungaayam/Hing	¼ tsp
Tamarind extract	From very small marble size ball
Salt	As needed
Cilantro/Kothamalli/Coriander Leaves	2 tbsp finely chopped

To Grind

Coconut	4-5 pieces
Dry Red Chillies	4-5
Coriander Seeds/Malli	1 tsp
Cloves	2-3
Water	As needed

For Tempering

Oil/Ghee	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	1 tsp
Green Chillies	1 finely chopped
Ginger	1 inch piece finely chopped
Curry Leaves	10-12

Preparation Time: 10 minutes

Cooking Time:15 minutes if cooked in pressure cooker/30 min if cooked openly in a pan

Serves: 4

Method

Wash moong dal well with water.

Add fresh water about 2 cups, salt, turmeric powder, asafoetida and pressure cook for 3-4 whistles. You can also cook the dal directly on stove in a deep pan as well, but will take about 15-20 minutes to cook the dal alone. I have cooked the dal in sauce pan.

When the dal is cooking, grind coconut, dry red chillies, coriander seeds, cloves, little water to a paste.

When the dal is cooked, add the ground paste and give a stir.

Then add the tamarind extract, let everything boil together for about 3-4 minutes really well.

Meanwhile heat ghee/oil in a kadai for tempering, splutter mustard seeds, add cumin seeds, curry leaves and fry for about 30 seconds.

Now add finely chopped green chillies, ginger and fry for another 20-30 seconds.

Add the tempering to the cooked dal, let it boil for another 2-3 minutes on low flame.

Finally add chopped coriander leaves and switch off the stove.

Yes, delicious and tempting Moong Dal gravy is ready to be enjoyed, serve it hot with a bowl steamed cooked rice and PotatoMasala.

Meanwhile do check out other interesting South Indian Gravies/Dals/Sambars/Rasams here. Also check out other easy moong dal sambar here

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends

Are you looking for an aromatic, flavorful, onepot meal, then you have landed in the right place, yes it’s Ghee Rice. Ghee rice can be made in just 15 -20 minutes and serve it dal/paruppu thakkali, peas masala, kurma , chicken curry/non veg gravies, egg masala or any other spicy gravy of your choice. Do try out this delectable, heavenly ghee rice and post your comments here. Meanwhile do check out other interesting Rice varieties, Biryani recipes etc and have a great day.

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

Ingredients

Basmati Rice	1 cup
Onion	1 big sliced
Green Chillies	3
Ginger & Garlic Paste	1 tbsp
Salt	As needed
Water	2 cups

For Tempering

Ghee	1 tbsp
Cinnamon Sticks/Pattai	1-2
Cloves/Kirambu	2-3
Green Cardamom/Elachi	2
Bay Leaf/Birinji elai	1
Cashew nuts	6-8
Black Pepper corns	½ tsp

Preparation Time: 10 minutes

Cooking Time: 20-25 min

Serves: 2-3

Method

Wash the basmati rice atleast 2-3 times and drain the water. Add fresh water and soak it for about 20 -25 minutes and then drain the water.

Heat ghee in a heavy bottomed vessel or pressure cooker, add cinnamon sticks, cloves, elachi, bay leaf, black pepper corns and fry for 30-40 seconds.

Add the onions, green chillies and sauté until translucent.

Now add cashew nuts and fry for about a minute.

Add ginger & garlic paste to the onions and fry until the raw smell vanishes.

Add the washed and drained basmati rice and gently fry it in oil for about a minute.

Add 2 cups of water and salt to the rice, cover and cook for 15-20 minutes. Give a stir in between to avoid any burning, once the rice is cooked switch off the stove.

Open the lid and fluff the rice with a ladle.

If you are using a pressure cooker then cook for 2 whistles and wait for the steam to release completely.

Yes, mild, flavourful, tasty and tempting Ghee rice is ready to be enjoyed. Serve it hot with dal/paruppu thakkali, peas masala, kurma , chicken curry/non veg gravies, egg masala or any other spicy gravy of your choice.

Thank you all for visiting my space, please come back again for more simple, delectable 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 a very simple and quick lunch menu. You can check other interesting South Indian Lunch Menu Ideashere.

Here’s the Simple Vegetarian Lunch Menu…

Menu Items

Ghee Rice/Nei Sadham/South Indian Ghee Rice

Peas Masala/Green Peas Masala

Chapathi

Yogurt

Pickle

You can also serve it dal/paruppu thakkali, peas masala, kurma , chicken curry/non veg gravies, egg masala or any other spicy gravy of your choice.

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 an all time favorite “Naan” that I have been wishing to post for a very long time. Here it is friends with out much of an introduction I am moving on to the recipe. Meanwhile do check out other interesting side dish for Naans, rotis and chapattis here. Serve the naan hot with Kadai Paneer, paneer butter masala or Mixed vegetable paneer curry.

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

Ingredients

All Purposr Flour/Maida	2 ½ cups
Baking Powder	1/8 tsp
Baking soda	One pinch
Instant Dry Yeast	1 tsp
Sugar	2 tsp
Oil	2 tbsp
Yogurt/Curd	3 tbsp
Warm Water	¾ cup
Salt	1 tsp
Butter	Melted as needed

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Makes: 10-12

Method

Mix the dry yeast with the warm water along with sugar, and keep it aside for 5 min. It will form foam as shown in the photo.

Take the flour, baking powder in a bowl; add the required amount of salt.

Slowly add the yeast water, yogurt, oil and make the dough.

Knead the dough until smooth and make a soft dough.

Apply some oil to the dough and place the dough ball in a well oiled bowl and cover it with damp towel or plastic wrap. Keep it aside for about 2 hours and the dough will rise.

Punch it down with your hand, knead the dough again to make a smooth ball. Divide into 10 equal portions and make smooth balls.

Making Naan on the stove top

Take each smooth ball and roll into a four or five inches round circle or in to oval shape.

Heat the tava on the stove, place the rolled out naan.

Partly cook both the sides of the naan on the tava.

Then place the naan with the help of tongs on fire.

Cook both the sides till they get browned and slightly charred.

When done, then remove the naan and apply some butter, ghee or oil on the naan.

Serve the naan hot with paneer masala, paneer butter masala or Mixed vegetable paneer curry of your choice.

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

Have a great day and enjoy.

Until then I am signing off…

Karpooravalli Kashayam is an excellent home remedy for cold and cough. Kashayam is the term used in TamilNadu by our ancestors to treat cold, cough, fever, headache etc. I have already posted a different version of Karpooravalli Kashayam prepared with Thulasi andVetrialai, do check it out as well. Kashayam is usually prepared by boiling water with herbs and boiled until the water reduces to certain extent. Do try out this kashayam and take it when you have cold & cough.

Here’s how to make Karpooravalli Kashayam with step by step photos…

Ingredients

Karpooravalli Leaves	10 leaves
Coriander Seeds/Malli	1 tsp
Dry Ginger/Sukku Powder	1 tsp
Black Pepper/Milagu	5-10
Thippli/Pper Longum	4-5
Palm Candy/Panagkalkandu	As needed
Water	2 cups

Preparation time: less than 5 minutes

Cooking Time: 10 minutes

Serves: 2

Method

Add coriander seeds, dry ginger, black pepper, thippli to a mixer and grind it to coarse powder.

Heat 2 cups of water in a pan and add the karpooravalli leaves and let it come to boil.

Now add the crushed coarse powder to the water and let it boil really well.

Let it boil until the water reduces to 1 ½ cups.

Now add the palm candy and mix well, once it dissolves switch off the stove.

Strain the kasayam with a strainer and is ready to drink.

Yes, Karpooravalli Kasayam is ready to be enjoyed. Drink it when it is hot.

Thank you all for visting my space, please come back again for more healthy home remedies from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Idli is one of the staple foods in South Indian Breakfast. Though everybody loves to eat this healthy steam cooked idlis, a little variation in the recipe makes a whole lot difference. This is one such recipe which everyone will fall in love with immediately. This stuffed idli is one wonderful lunch box recipe which the kids will finish off completely. Meanwhile do check out Kambu Idli, Idli – South Indian Delight, Idli Fry, Kanchipuram idli, Oats idli in the links. Also check out other interesting breakfast and chutney/thogaiyal varieties here. Try out this super duper Stuffed Potato Idli and post your comments here.

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

Ingredients

Idli Batter/Idli Maavu

3 cups

For Potato Stuffing

Potatoes	2 Large Boiled
Onion	1 big finely chopped
Green Chillies	2 finely chopped
Red Chilli Powder	1 tsp
Coriander Powder	½ tsp
Turmeric Powder	¼ tsp
Ginger & Garlic Paste	1 tsp
Salt	As needed
Oil	1 tbsp
Mustard Seeds/Kadugu	¼ tsp
Cumin Seeds/Jeeragam	¼ tsp
Urad Dal/Ullutham Paruppu	1 tsp
Channa Dal/Kadalai Paruppu	1 tbsp
Cilantro	2 tsp finely chopped
Curry Leaves	10-12
Lemon Juice	1 tsp

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Makes: 12 -14 idlis

Idli Batter Recipe – Please click on the linkfor the Idli Batter Recipe

Method

For Preparing Potato Stuffing

Wash and boil the potatoes. Then peel the potatoes, mash them well and keep it aside.

Heat oil in kadai/pan, splutter mustard, add cumin seeds, urad dal, channa dal and fry until golden brown color.

Now add finely chopped onions, green chillies, curry leaves until they golden brown color.

Add ginger and garlic paste and sauté for few seconds for the raw smell to vanish.

Now add mashed potato, red chilli powder, coriander powder, turmeric powder, salt and mix really well. Sprinkle very little water and mix really well. Let it cook for about 5-7 minutes. Stir in between to avoid burning of potatoes.

Finally add the lemon juice, coriander leaves, mix really well and switch off the stove.

Now the potato masala is ready for stuffing.

Making Idlis

Boil a glass of water in idli pot, meanwhile grease the idli plate with oil.

Pour 2 tbsp of idli batter to the mould.

Then add a big tsp of potato masala over the batter.

Finally add 2 tbsp of batter or just enough batter to cover the masala.

Similarly fill all the moulds , place the idli tray carefully inside the idli pot and steam cook the idli for about 12-15 minutes on medium flame.

Switch off the stove, allow the idlis to cool slightly and demould them.

Serve it hot with sambar, coconut chutney, tomato chutney or coriander/kothamallli chutney or any other chutney of yourown choice.

Yes, delicious and tempting Potato Stuffed Idli is ready to be enjoyed. This is one super duper recipe for Lunch box which the kids will love to gobble up.

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

Have a great day and enjoy.

Until then I am signing off…

One tedious job is to pack lunch for kids, of which the best challenge is to make them an attractive meal both healthy and colorful. Another big challenge which all the moms face is to make them finish their lunch. Here’s one such recipe which is both colorful, nutritious and the best part is that you can make it in less than 15 minutes. This carrot rice is very simple and can be made with either freshly cooked rice or with left over rice as well. Do try out this healthy Carrot Rice recipe and post your comments here. Meanwhile do check out other interesting Vegetarian Rice Varieties, NonVegetarian Rice varieties here.

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

Ingredients

Rice [Cooked]	2 cups
Carrots	4 medium size grated
Onion	1 finely chopped
Green Chillies	3 slit length wise
Ginger Garlic Paste	1 tsp
Red Chilli Powder	1 tsp
Coriander Powder	½ tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	As needed

For Tempering

Oil	2 tbsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Channa Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	1 tbsp
Peanuts/Ver Kadalai	2 tbsp
Dry Red Chillies	2
Curry Leaves/Karivepillai	10-12

Preparation Time: 10-12 minutes

Cooking Time: 15 minutes

Serves: 4

Method

Cook the rice with enough salt. Spread the rice in a bowl/plate and keep it aside or you can use leftover cooked rice as well. I have used raw rice, you can cook basmati rice also for this carrot rice.

Grate the carrots, chop onions, green chillies and keep it aside.

Heat oil in a pan or a kadai, splutter mustard seeds, add cumin seeds, channa dal/kadalai paruppu, urad dal/ullutham paruppu and fry until light golden brown colour.

Add dry red chillies, peanuts and fry for few another 20-30 seconds.

Now add curry leaves let it turn crispy.

Add chopped onions, green chillies, little salt and fry about a minute or until they turn translucent.

Add ginger & garlic paste and fry well until all the raw smell vanishes.

Now add the grated carrots, required salt and give a good toss for about a minute.

Add red chilli powder, coriander powder, turmeric powder, garam masala powder and stir really well. Sprinkle little water cook for about 5 minutes.

Add the cooked rice and toss well, until they are mixed thoroughly. Then switch off the stove.

Yes, super delicious, healthy and super nutritious Carrot rice is ready to be enjoyed. You can serve this with onion raita or any other raita of your own choice.

Suggestions:

I have used raw rice, you can use basmati rice if needed.

Adjust the amount of spice according to your family needs.

If you are going to make this rice on vrat days, you can skip the onions, ginger & garlic paste as well.

I have not added lemon juice, you can finally add little lemon juice and toss it well for added taste.

Thank you all for visiting my space, please come back again for more healthy and colorful lunchbox recipe 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 flavorful, easy and quick Peanut Rice/வேர்கடலை சாதம். This is one excellent lunch box recipe that can be made in jiffy and packed for lunch. So without much delay, I am moving on to the recipe, do try out this Peanut Rice and post your comments here. Meanwhile do check out other interesting Vegetarian Rice Varieties, NonVegetarian Rice varieties here.

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

Ingredients

Rice [Cooked]	1 ½ Cup
Salt	As needed

For Peanut/Groundnut Powder/Verkadalai Powder

Roasting & Grinding

Peanuts/Verkadalai	½ cup
Urad Dal/Ulklutham Paruppu	1 tbsp
Bengal Gram Dal/Kadalai Paruppu	1 tbsp
Dry Red Chillies	6-7
Coconut	3-4 pieces
Garlic Cloves	3-4
Cumin Seeds/Jeeragam	1 tsp
Curry Leaves/Karivepilai	8-10
Turmeric Powder	¼ tsp

For Tempering

Sesame Oil/Gingelly Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Curry Leaves/Karivepilai	8-10
Asafoetida/Perungaayam/Hing	¼ tsp

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Serves: 3 -4

Method

Cooking the Rice

Wash and soak rice in water for 20-30 minutes. Drain the water and pressure cook the rice along with 3 cups of water and salt for 3 whistles. [I have raw rice, if you are using basmati rice then the ration of rice:water is 1: 1 ½ ]

After the steam releases, open the lid, then spread the cooked rice in a wide bowl or plate and let it cool down. If there are any lumps in the rice, then break the lumps.

To Make Peanut Powder/Verkadalai Powder

Heat a pan, add peanuts and roast until it becomes crunchy and crispy.

Transfer the roasted peanuts to a plate.

Add Bengal gram dal/kadali paruppu, urad dal and fry until golden brown color and transfer it to a plate.

Now add dry red chillies, coconut, garlic, cumin seeds and roast until the chillies turn to darker color and transfer it to a plate.

Add curry leaves/karivepillai and fry until crispy and transfer it to a plate.

Now let everything cool down, transfer everything to a mixer.

Grind everything along with turmeric powder to a coarse mixture, now peanut powder is ready.

To Make Peanut Rice

Heat 1 tbsp of gingelly oil in a pan, splutter mustard seeds, add cumin seeds, and curry leaves, perungaayam/asafoetida and fry until they turn crispy. Now switch off the stove.

Now add the cooked rice to the tempering.

Add prepared Peanut Powder/Groundnut Powder to the white rice and mix really well.

Adjust the salt at this stage.

Yes, tada! Peanut Rice/Verkadalai Rice is rady to be enjoyed. Enjoy this flavourful, healthy and delectable rice with appalam/vathal.

Thank you all for visiting my space, please come back agin for more healthy and delectable rice varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Apple, carrot and beetroot juice is also called as miracle drink because of innumerable benefits for our body, brain, skin etc. Fruits and vegetable juices are one of the best ways to get vitamins and minerals in our diet. This juice is a perfect detox drink that is very refreshing and keeps us energetic throughout the day. In human body toxin removal happens in four different ways, liver will remove fat soluble toxins, kidney will remove water soluble toxins, intestine will remove undigested toxins and skin will remove metabolic toxins. ABC is such a miracle drink that helps in flushing out all these toxins through these organs. Try out this miracle drink and have a wonderful and a healthy life. Meanwhile do checkout other interesting Juice Recipes here.

Here’s how to make ABC juice with photos…

Ingredients

Apple	1
Beetroot	1
Carrot	2 medium size
Water	little

Total Time: 10 minutes

Benefits Of Apples, Carrots and Beetroots

Apples contain nutrients like Vitamin A, B1, B2, B6, C, E and K, Folate, Niacin, Zinc, Copper, Magnesium, Potassium, Phosphorus, Iron, Calcium, Sodium, and Manganese. Also, the dietary fibers found in apples are very beneficial for health. High Vitamin C in apples is beneficial for immune and nervous system. While apples also contains anti-oxidants such as Vitamin E to help protect body cells from free radicals.

Carrots contain a wide variety of vitamins such as Vitamin A, B1, B2, B3, B6, C, E and K, Folate, Niacin and Pantothenic Acid. There are minerals like Potassium, Calcium, Phosphorus, Magnesium and Selenium packed in it. One of the most important components found in carrots is beta-carotene. Beta-Carotene is converted to Vitamin A by our body to aid in the function of eyes and immune system.

Heart friendly Beetroots are enriched with nutrients like vitamin A, C, B-complex, potassium, iron, magnesium, and copper. Beetroots are rich in antioxidants like lycopene and anthocyanins. They contain anti-aging agents as well.

With the combined effect of the three, you can get enough nutrients that will not just keep you going through the day but would also have long-term beneficial effects on your skin & health.

Method

Wash and peel beetroot and carrots. Chop them to big pieces.

Wash the apple thoroughly and cut in big pieces. I have peeled the apple, if you want you can peel them.

Add carrots, beetroot and apple chunks to the juicer/mixer and grind everything. Add about 100 ml -120 ml water to the mixer and grind until smooth.

Now pour the juice through the strainer and enjoy the juice.

If you are using a Juicer

Push the vegetables and fruit cubes through the feeder and push slowly. The juicer will extract the juice and you collect it in a container.

You need not add any sugar to the juice, it taste great all by itself.

If you want you add a dash of lemon juice.

Enjoy this healthy juice and have a wonderful day.

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

Have a great day and enjoy.

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Hello Friends,

Today, I am going to share a very interesting, addictive and tempting Vazhai poo Kola urundai. Vahai poo/Banan flower kola urundai is an all time favorite of mine, can be had as evening snack/appetizer or as side dish for lunch or dinner. The most tedious part of making this kola urundai is cleaning the vazhai poo/banana flower. But by the time any one starts eating these kola urundai they will forget about the tedious job. Meanwhile do check out other interesting and tempting Vadai/appetizers in the link. Do try out this Vazhai poo kola urundai and post you comments here.

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

Ingredients

Vazhaipoo/Banana Flower	1 full flower
Roasted Bengal Gram/Pottukadalai	½ cup
Rice Flour/Arisi Maavu	1 tbsp
Coconut Pieces/Thengai	5-6
Onion	1 small finely chopped
Garlic /Poondu	5-6 cloves
Ginger/Inji	2 inch piece
Dry Red Chillies/Kaaindha Milagai	6-8
Fennel Seeds/Sombu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Curry Leaves/Karivepilai	8-10
Asafoetida/Hing/Perungaayam	One big pinch
Salt	To taste
Oil	For Frying

Preparation Time: 20-25 minutes

Cooking Time: 15 -20 minutes

Makes: 30-35 small kola urundais

Method

Grind the roasted gram dal/pottukadalai to fine powder in mixer and keep it aside.

Clean the vazhai poo, chop and put them in the butter milk to avoid blackening. Add vazhai poo, turmeric powder, salt to the pressure cook and cook for one or two whistles.

Ingredients needed for Grinding

Add onions, ginger, garlic, dry red chillies, coconut, fennel seeds, cumin seeds, curry leaves, asafoetida and grind it really well and transfer it to a bowl.

Then drain the water from the vazhai poo and add it to the mixer and grind it to smooth paste. Transfer the ground vazhai poo also to the bowl.

Now add the ground pottukadalai/roasted gram dal [5-6 tbsp] , rice flour ,salt and mix everything really well.

Now you can either small balls or small vadai’s.

Heat oil in kadai for frying the kola urundai. Put a small pinch of kola urundai batter into the oil if it raises immediately then the oil is ready for frying. Slowly drop the vazhai poo urundai/vadai to the oil. Cook on all sides evenly or until its browned and is crisp. Fry the kola urundai/vadai on medium flame.

Remove from oil and transfer it to a plate. Repeat the same for all the remaining kola urundais/vadai.

Yes, crispy and super tempting Vazhaipoo Kola Urundai is ready to be enjoyed.

Suggestions:

If you fell the kola urundai batter is a little watery, then you can add little more pottukadalai powder and mix thoroughly.

I have used dry red chillies, you can very well replace it with green chillies.

Cook the kola urundai on medium flame only.

Adjust the spice and salt level according to your family needs.

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

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Hello Friends,

Today, I am going to share a very healthy and filling breakfast smoothie that will keep you going the whole morning. Do try out this healthy and power packed Smoothie for breakfast and post your comments here. Meanwhile do check out other interesting Juice Recipes here and Smoothies & Milkshakes here

Here’s how to make Beet,Carrot & Coconut Milk smoothie with photos…

Ingredients

Beetroot [raw]	1
Carrot [raw]	3
Coconut Milk	200 ml/ 1 cup
Water	1 cup

Serves: 2-3

Total Time: Less than 10 minutes

Method

Wash and peel the carrots and beetroot. Chop them into small pieces.

In a blender or mixer, add the beetroot, carrots and blend really well. Add water and blend little more to make juice.

Strain it through strainer and remove the pulp if you are giving it for kids. If it is for adults then you need not strain it.

Now add the coconut milk, dash of lemon juice [optional] and mix everything really well and serve.

Suggestions:

Adding ice is optional, I have not added ice.

I have not added sugar, if needed you can add little sugar.

Enjoy this lovely and healthy Beetroot, Carrot and Coconut Milk Smoothie for either breakfast or mid morning snack.

Meanwhile do check out other interesting Juice Recipes here and Smoothies & Milkshakes here

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

Have a great day and enjoy.

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Hello friends,

Today, I am going to share a very simple, elegant, totally irresistible and easy to digest kanji/porridge that can be made in no time and served for breakfast. Poondu vendhaya kani/Vendhaya Kanji/Poondu Kanji is made with rice, moong dal, garlic cloves, fenugreek seeds and grated coconut. This kanji has lot of health benefits - eases ulcer, reduces blood pressure, helps in digestive problems, mouth ulcer etc. Do try out this பாசி பருப்பு பூண்டு வெந்தயக் கஞ்சி and have a great day. Meanwhile check out other interesting kanji recipes as well.

Here’s how to make Poondu Vendhaya Kanji with step by step photos…

Ingredients

Rice	½ cup
Moong Dal/Paasi Paruppu	1 tbsp
Garlic Cloves/Poondu	12-15
Fenugreek Seeds/Vendhayam	1 tsp
Grated Coconut	4 tbsp

Preparation Time: Less than 5 minutes

Cooking Time: 15 minutes

Serves: 3

Method

Wash rice and dal together for at least three times and drain the water. Add the washed rice & dal to pressure cooker.

Add fenugreek seeds/vendhayam, garlic cloves/poondu, salt to the washed rice & dal.

Add 2 cups of water and pressure cook for 3-4 whistles and switch off the stove.

Meanwhile grate the coconut and keep it aside.

After the steam releases open the pressure cooker.

Mash the kanji with a mathu/masher. Add enough water and mix thoroughly, the consistency should not be too thick not too thin.

Now add the grated coconut and mix thoroughly.

Yes, simple, elegant, tasty and stomach friendly Poondu Vendhaya Kanji is ready to be enjoyed. This kanji is good all by itself, if needed you can serve it with any pickle of your choice or with more milagai and appalam.

Suggestions:

My mom usually adds only grated coconut, but you can extract coconut milk and add the same.

I have cooked the kanji in pressure cooker, but you can cook the kanji in open pot, just add enough water and cook the kanji until it is well done.

If you are serving this kanji during fever you can skip the grated coconut.

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

Have a great day and enjoy.

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Idli upma – is one quick fix and easy breakfast/dinner recipe that can be made in no time. It is my daughter’s favorite and I sometimes pack it for lunch. Usually, I don’t add onions to this upma, but if you prefer to add onions you can add it when you are tempering. Do try out this easy and delicious idli upma and post your comments here. Meanwhile do check out Kambu Idli, Idli – South Indian Delight, Idli Fry, Kanchipuram idli, Oats idli , Stuffed Potato Idli in the links. Also check out other interesting breakfast and chutney/thogaiyal varieties here.

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

Ingredients

Idli’s	6
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad dal[split]/Ullutham Paruppu	1 tbsp
Bengal Gram Dal/Kadalai Paruppu	1 tbsp
Dry Red Chillies	3-4
Curry Leaves/Karivepilai	10-12
Asafoetida/Perungaayam/Hing	One big pinch
Oil	1 ½ tbsp

Total time: 10 minutes

Serves: 2

Method

Crumble the left over idlis and keep it aside. [I usually keep the idlis overnight in refrigerator to make the idli upma, the next day morning I crumble it. Then I, sprinkle very little water, little salt and mix really well and keep it aside.]

Heat about 1 ½ tbsp of oil in a kadai, splutter mustard seeds, add cumin seeds, urad dal, Bengal gram dal and fry until golden brown color.

Now add dry red chillies, curry leaves , asafoetida and fry until they turn crispy.

Add the crumbled idli and mix really well and cook for about 2-3 minutes and switch off the stove.

Yes! Tada ! Idli upma is ready to be enjoyed. This upma does not any side dish, it is great all by itself.

Thank you all for visiting my space, please come back again for more simple, easy and quick breakfast and lunchbox recipes.

Meanwhile do check out Kambu Idli, Idli – South Indian Delight, Idli Fry, Kanchipuram idli, Oats idli , Stuffed Potato Idli in the links. Also check out other interesting breakfast and chutney/thogaiyal varieties here.

Have a great day and enjoy.

Until then I am signing off…

Sago/Sabudana/Javvarisi Kichadi is a very simple, delectable and easy kichadi. This elegant and tasty Sago Kichadi is usually made during fasting/vrat days like Mahashivrathri, Janmashtami , Ekadasi, Navratri etc . It is also a very popular and common breakfast recipe in Northern India. Sabudana/sago pearls are very light on stomach and easy to digest. Do try out this simple and fabulous Sago kichadi and post your comments here.

Here’s how to make Sago Kichadi with step by step photos…

Ingredients

Sago/Sabudana/Javvarisi	¾ cup
Cumin Seeds/Jeeragam	½ tsp
Groundnut/Verkadalai [Roasted]	1/3 cup
Green Chillies	6
Turmeric Powder	¼ tsp
Garam Masala Powder	¼ tsp
Grated Coconut	3 tbsp
Lemon Juice	2 tsp
Coriander leaves/Cilantro	2 tbsp
Oil	2 tbsp
Curry Leaves/Karivepilai	8-10

Preparation Time: 10 minutes [+4 hours for soaking & standing]

Cooking Time: 20 minutes

Serves: 4

Method

Wash and soak ¾ cup of sabudana/sago/javvaarisi in ½ cup of water for about 2 hours.

After 2 hours, you will notice that the size of sabudana/sago/javvarisi has almost doubled.

Drain the sago in a colander and let it stand for another 2 hours.

Meanwhile grind the roasted groundnut/verkadalai along with green chillies in a mixer to a coarse powder. [Save few roasted groundnuts for garnishing]

Heat oil in a heavy bottomed kadai/pan, crackle cumin seeds and then add curry leaves and fry for few seconds.

Now add the drained sago/javvarisi to the pan. Add the groundnut mixture, salt to javvarisi/sago. Now mix everything really well.

Add turmeric powder, garam masala powder and mix everything well. Cook for about 7-8 minutes.

Finally add grated coconut, lemon juice and mix thoroughly and switch off the stove.

Transfer everything to a bowl, add finely chopped cilantro/coriander leaves, roasted ground nut and serve it with a cup of curd/yogurt.

Suggestions:

I have not added potatoes, you can add boiled potatoes, sprinkle red chilli flakes and mix really well.

If you don’t have boiled potatoes, you can peel the potato and chop it to small bite sizes pieces. After you crackle the cumin seeds, add the chopped potato and sauté really well until they turn to golden brown color and cooked. At this stage you can add red chilli flakes, garam masala powder, salt and mix thoroughly, then follow the above procedure.

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

Have a great day and enjoy.

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The Papaya/பப்பாளிபழம் is a tropical fruit, rich in nutrients and loaded with antioxidants. Papaya is orange colored juicy fruit, which is not only fragrant but also extremely delicious and tasty, so Christopher Columbus reportedly called it “Fruit of Angels”. Papaya has numerous health benefits which includes better digestion, stronger immunity, regulated menstruation, relief from toothache, weight loss, skin care, better heart health etc. Researchers have discovered that papayas are effective against breast, pancreatic and other cancers. The latex obtained from papayas is used to treat the areas of the skin affected by acne. This fruit is not just healthy but tasty and versatile. We can make several recipes with raw papaya and ripe fruit can be had in different ways which I will be sharing in my upcoming posts. As Papaya is tropical fruit it grows abundantly in Chennai. We have couple of papaya trees in our backyard which does not need any special care and it started to bear some fruits, so here I am sharing a very delightful, exotic and healthy Papaya Milkshake. Meanwhile check out other interesting,Smoothies, Milkshakes, Juices, lassies and Ice creams Recipes here.

Here’s how to make Papaya Milkshake with step by step photos…

Ingredients

Papaya [ripe]/பப்பாளிபழம்	2 cups chopped
Milk [Boiled and Cooled]	2 cups
Sugar or Honey	2 tbsp
Ice cubes	optional

Total Time: 10 minutes

Serves: 3

Method

Wash the papaya thoroughly. Papaya - "Fruit of Angels"

Cut the papaya into half.

Remove the seeds.

Peel off the skin with a knife.

Cut the papaya into small cubes.

Add the diced papaya, milk and honey to the blender/mixer and blend well into smooth milkshake.

Pour this milkshake into a glass , add ice cubes and enjoy.

Meanwhile check out other interesting, Smoothies, Milkshakes, Juices, lassies and Ice creams Recipes here.

Note:

My papaya was really sweet so I added very little honey and made the milkshake.

You can add 1 tsp of vanilla extract when making the milkshake.

I have not added ice cubes to the milkshake, it is totally optional.

Tada! Quick, delicious, healthy and filling Papaya Milkshake is ready to be enjoyed.

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

Have a great day and enjoy.

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Beetroot Pulav/Beetroot Rice is a very flavorful, colorful, healthy and a tasty lunch box recipe that the kids will instantly fall in love with. This is one of the best ways to make the kids eat the vegetables. Some people avoid beetroots because of its sweet taste, but this Beetroot pulav, is a perfect blend of spice and very mild sweet taste that lingers in your taste buds. Beetroots are great source of vitamins and minerals and rich in antioxidants. Try out this healthy and super delicious Beetroot Pulav and post your comments here. Meanwhile do check out other interesting VegRice Varieties and Non Veg Biryani’s here.

Here’s how to make Beetroot Pulav with step by step photos…

Ingredients

Basmati Rice	1 cup
Beetroot	2 medium sized [grated or finely chopped]
Onion	1 big sliced
Green Chilli	4 slit Lengthwise
Ginger & Garlic Paste	2 tsp
Red Chilli Powder	¼ tsp
Coriander Powder	½ tsp
Turmeric Powder	¼ tsp
Coriander Leaves/Cilantro leaves	2 tbsp finely chopped
Curry Leaves/Karivepilai	8-10
Salt	As needed

For Tempering

Oil	2 tbsp
Cinnamon Sticks/Pattai	2
Cloves/Kirambu	2 -3
Black Pepper Corns	5-6
Cumin Seeds/Jeeragam	½ tsp

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Serves: 2

Method

Wash the beetroots, peel it, grate it and keep it aside. Slice the onion, slit the green chillies and keep it aside.

Wash the basmati rice in water well then soak the rice with enough water for about 20 minutes. After 20 minutes, drain the rice and keep it aside.

Heat oil in a pressure cooker, add cinnamon sticks, cloves, black pepper corns, cumin seeds/jeeragam and fry until nice aroma fills the room.

Add the sliced onions, green chillies, curry leaves and sauté well until they turn to golden brown color.

Now add ginger garlic paste and sauté well until the raw smell of it vanishes.

Add the grated or finely chopped beetroot and fry for about 2-3 minutes.

Now add red chilli powder, coriander powder, turmeric powder, salt and mix everything well for about a minute or two.

Add the washed rice and give a gentle stir.

Add about 1 ½ cup of water to the rice. Then add finely chopped coriander leaves/cilantro leaves, stir gently.

Pressure cook on medium flame for about 2 whistles and switch off the stove. You can also cook without the whistle, for which just close the lid and cook for about 10-12 minutes in medium flame. [You can open after 10 minutes, if it is still not cooked sprinkle little water and cook until done].

After the steam releases, open the lid and gently fluff up the beetroot pulav.

Garnish the Beetroot pulav/Beetroot rice with finely coriander leaves and serve it with any raita or your choice.

Suggestions:

I have used basmati rice, you can also use raw rice or seeraga samba rice also. If you are using raw rice and seeraga samba rice the ratio of water will be 1:2.

I have grated the beetroot, you can as well chop the beetroot finely to make this pulav.

Adjust the amount of green chillies according to you r family needs.

Thank you all for visiting my space, please come back again for more simple, quick, healthy and tempting Lunch Box Recipes from my kitchen.

Have a great day and enjoy.

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With summer fast approaching, the market is starting to overwhelm with Watermelons and Musk Melons. Melons are excellent thirst quenchers and one best way to beat the heat. Musk Melons/Kirni Pazham is rich in potassium and helps in regulating the blood pressure. They are super rich in vitamin A , vitamin C and other nutrients. Musk melon is low in calories, low in saturated fat and low in cholesterol and is extremely healthy. Meanwhile do try out other healthy and refreshing Juice/Milkshakes/Smoothies/Ice creams/Beverages here.

Here’s how to make Kirni Pazham Juice with step by step photos…

Ingredients

Kirni Pzham/Musk Melon	1
Sugar/Jaggery	¼ cup [adjust to taste]
Water	As needed
Ice Cubes	Optional
Dry Ginger Powder[Sukku]	¼ tsp

Preparation Time: 10 minutes

Serves: 3-4

Method

Wash the Kirni Pazham/Musk Melon thoroughly with water.

Cut it into half and scoop out the seeds.

Now the scoop the fruit and add it to the blender or juicer or mixer. [You can peel the skin and the cut the fruit into cubes and then add it to blender].

Run the mixer/blender and blend the kirni pazham really well. Now add either jaggery/sugar to the blender and grind everything well. Add required amount of water when blending.

Pour the Kirani Pazham Juice in to a tall glass, add a dash of dry ginger powder, ice [optional] and serve it either cold or at room temperature.

Thank you all for visiting my space, Please come back again for more healthy, delightful and refreshing Juice Recipes from my kitchen.

Thank you all for visiting my space, please come back again for more simple, quick, healthy and tempting Lunch Box Recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Samai Uppu Kozhukattai/Little Millet Kozhukattai/Kutki Steamed Balls

Buttered Sweet Corn/Cup Corn Recipe/Sweet Corn Flavoured with Butter & Mixed Herbs/Quick & Easy Snack Recipe

Peas Masala/Green Peas Masala – Restaurant Style/Matar Masala Recipe – Side dish for Rotis/Naans/Chaptis/Pulavs

Moong Dal Gravy/Split Green Gram Gravy/Paasi Paruppu Kuzhambu [No Onion No Garlic Gravy]/பாசி பருப்பு குழம்பு

Ghee Rice/Easy Ghee Rice Recipe/South Indian Style Ghee Rice/Nei Sadham

Simple Lunch Menu -11/Quick, Flavourful & Easy Lunch Menu Idea/Simple Vegetarian Lunch Menu

Naan/How to Make Naan At Home/Naan Recipe [On Stove Top]

Karpooravalli Kashayam -2 for Cold & Cough/Country Borage Leaf Kashayam – Excellent Home Remedy for Cold & Cough At Home

Stuffed Potato Idli/Idli Stuffed With Potato/Stuffed Idli/Idli Sandwich

Carrot Rice/Simple Carrot Rice – Easy Lunch Box Recipe/Carrot Sadham

Peanut Rice/Verkadalai Sadham/Easy Lunch Box Recipe –Peanut Rice/ வேர்கடலை சாதம்

ABC Juice/Apple Carrot Beetroot Juice/How to Make ABC Juice – A Miracle Drink

Vazhaipoo Kola Urundai/Banana Flower Fritters

Beetroot, Carrot and Coconut Milk Smoothie – Powerful & Healthy Breakfast Smoothie

Poondu Vendhaya Kanji/Garlic Fenugreek Porridge/Pasiparuppu Poondu Vendhaya Kanji/ பூண்டு வெந்தயக் கஞ்சி/ பாசி பருப்பு பூண்டு வெந்தயக் கஞ்சி – Breakfast Porridge/Kanji

Idli Upma – Recipes with Leftover Idlis/Easy & Quick Idli Upma in less than 10 minutes, Easy Lunch box Recipe.

Sago Kichadi/Sabudana Kichadi/Javvarisi Kichadi

Papaya Milkshake Recipe/Papaya Milkshake/Papaya Recipes/Summer Drink Recipes/பப்பாளி பழம் மில்க் ஷேக்

Beetroot Pulav/Beetroot Rice/How to make Beetroot Pulav – Easy Lunch Box Recipe

Kirni Pazham Juice Recipe/Musk Melon Juice Recipe/Cantaloupe Juice –Summer Special Juice