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Basundi

Basundi is my all time favourite dessert. Basundi is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. Basundi is the common dessert variety in most of the famous restaurants in chennai. Basundi is easy to prepare dish and it is very tasty and even the people who do not like to eat sweets, will love to eat this as it is very tempting.

Ingredients:
Milk1 Litre(5 Cups)
Sugar1/4 Cup
Cardamom Powder1 teaspoon
Badam4
Saffron threadfew
Lemon juice(Optional)2 teaspoon

Method:
  • Boil the milk in a heavy bottomed pan in a medium flame.
  • Stir it continuously till the milk becomes thick and reduces approximately to 2 cups of milk.
  • Now when the milk becomes thick, it becomes granular. If in case the milk is not granular by default, then remove the milk from flame and add lemon juice to make it granular.
  • Again keep the granular milk in a medium flame and add sugar and stir it occasionally for 10 mins and then remove from flame.
  • Transfer to a bowl and add cardamom powder and stir once.
  • Garnish it with grated badam and saffron thread.
  • The yummy basundi is ready to serve hot or keep it in refrigerator and serve cold.
Note : Add the sugar based on your need.

Root Vegetables recipes

  • We dont get all the root vegetables all the times. But in December and January you can find all the root vegetables in the market. This time when i was in the market i found all the root vegetables and thought of making the series "Root vegetables series - Markazhi special." Some of the receipes made of root vegetables are in the link below, but i purposefully left the Potato as its a common vegetable.

Peoples' general tendency is to throw the skin of some of the vegetables and fruits. But actually there are lot of nutrients/minerals in many vegetables and fruits. Orange is one such fruit. The skin of orange is also rich in citrus contents and it is healthy for us. So i prepared this recipe by using the skin of orange. This Orange skin thogayal is a spicy and tangy accompaniment for any SouthIndian Main courses.

Gooseberry(nellikaai) Thayir Pachadi
Ingredients:
Curd1/2 Cup
SaltTo Taste
Gooseberry(Nellikaai)2


For Seasoning:
Oil1 Teaspoon
Mustard Seeds1/2 Teaspoon
CurryLeavesFew


For Grinding:
Grated Cocunut3 Teaspoon
Green Chilli1


Method:

  • Chop the gooseberry(nellikaai) and remove the seed
  • Grind the grated cocunut, chopped gooseberry(nellikaai), salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy gooseberry(nellikaai) thayir pachidi is ready to serve

Agathi Keerai is a medicinal green leafy vegetable that helps to keep us healthy in various aspects especially for female. On dhuvadhasi day in tamil month Margazhi, a day after Vaikunta Ekadashi, the devotees who had their fasting on edkadashi will prepare agathi keerai curry on duvadashi. Since the previous day they were fasting for the whole day, the stomach might get upset due to gas and this medicinal leafy vegetable will help in balancing the digestion.

Pacha Milagai Kuzhambu/Green Chilli KuzhambuPacha Milagai Kuzhambu is for Spice lovers !!. If you want to try the real tamil spice :-) then you can go for it. This goes very well with curd rice (thayir sadham). You can also use this as a side dish for Idly and Dosa. You can use this for 3-4 days if you preserve it in the refrigerator.






Ingredients:

Green Chillies 10 (small)
Tamarind1 lemon size
Hinga pinch
Salt To taste
Jaggery1 teaspoon (Grated)
Gingelly Oil5 teaspoon
Mustard Seeds1 teaspoon
Fenugreet Seeds1/2 teaspoon

Method
  • Soak the tamarind in water and extract the juice and keep it aside
  • Chop the green chillies.
  • Pour 4 teaspoon of oil in pan and add the chopped green chillies and fry for sometime and grind the chillies in mixer to a fine paste and keep it aside.
  • In the pan pour the tamarind extract and add salt. Let the mixture boils for sometime till the tamarind raw smell goes off.
  • Now add the ground paste and let the mixture boils.
  • Add one teaspoon of rice flour with a water. This should be in a thick consistency. Add this rice flour mixture to the kuzhambu and mix it well
  • While boiling and add the grated jaggery which reduce the sour and spice.
  • In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add a pinch of hing and fenugreek seed and switch off the flame. Add these to the kuzhambu.
  • Now the mouth-watering Pacha milagai Kuzhambu is ready to serve.
Pacha Milagai Kuzhambu/Green Chilli Kuzhambu

Usually I make kootu with cucumber, snake gourd, chowchow or cabbage. But recently, I tried with Capsicum and turned to be a delicious kootu. The health benefits of capsicums far exceed that of many other fruits as it contains far more anti-oxidants that derive from its rich colors.  A small bell pepper could provide up to three times more of the recommended daily amount of vitamin C, much more than any citrus food. We generally use green capsicum in most of the Pulao or biriyani dishes and also in noodles or spaghettiGreen capsicum when used in sambar gives an ultimate taste to the sambar. Same way, Capsicum stew (kootu) is a tasty stew variety. My elder daughter always gives me excuses to get rid of capsicum because of its little spicy taste, but when I did this yummy stew she doesn't even recognize it as capsicum and she loved it so much and asked for more. Try this yummy stew and share your experience

Kalkandu bath also known as Ksheeraanam can be made quickly and loved by the kids.


Ingredients:

Raw rice (Pacha arisi)1 cup
Moong dhal1/2 cup
Sugar Candy (Kalkandu)1 3/4 cup
Elachi 8
Cashew 10 - 15
Dried grapes10 - 15
Ghee4 table spoon

Method
  • Heat the dry pan/cooker and add a table spoon of Ghee. Roast the moongdhal in the ghee and add with the raw rice for rinsing.
  • Cook the raw rice along with the moongdhal in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra wistles in the cooker than normal. This will make the rice smashed. (you can add 2 cups of water and allow 4-5 wistles)
  • Heat another heavy bottomed pan, add Kalkandu (sugar candy). Add water so that sugar candy dissolves in water
  • Stir the sugar syrup continuously until the syrup is sticking in hands.
  • Now add the rice & dhal mixture.
  • Stir the mixture evenly to spread the sugar candy syrup by keeping the flame low.
  • Add the ghee slowly and keep on stirring the bath for atleast 4-5 mins ( you can notice the bath leaves the side of the vessel).
  • Finally add the fried cashews, powdered elachi, and dried grapes.
  • Kalkandu bath is ready to serve.

              Though people are celebrating different festivals/events, they should remember the death ceremony of their ancestors and perform srardham to make their soul rest in peace. Nowadays in this fast world people are not able to perform srardham in a very traditional manner. Many people are now reaching out mutts(madam) and pay some amount to perform srardham. Still many families are following traditional manner in which they perform homam with the help of pandits(sasthrigal) and prepare thevasa samayal and provide them to atleast 4-5 pandits(Brahmanas). This will make our ancestors' soul happy and in-turn our family and next generation of our family will be blessed by them. You can refer http://www.jayasree.net/customs_traditions.htm about srardham. In this post we will focus only on Srardam recipes.

              As all of us know Diwali is a special occasion and every one wanted to make sure that the lunch menu on Diwali day a grand and great. There are many options available for the non vegetarian eaters but many of us may not be aware that there are plenty available in vegetarian dishes also. The intention of this post is to share couple of Diwali special lunch menu which really makes your Diwali a grand. Needless to say that one of the below menu is going to be a lunch menu in my home too. We, brahmins usually don't add Onions on the auspicious days and hence i selected the recipes without onions. Happy Diwali.!!

              Image courtsey - southindianfoods.in



            • Diwali Special Lunch Menu

            • Diwali Special Lunch Menu
              Diwali Special Lunch Menu
              Diwali Special Lunch Menu
              Diwali Special Lunch Menu

              Occassionally I used to make different types of chutney for the break fast. One such chutney is a carrot chutney. Its healthy, colorful chutney which goes very well with idly/dosa.

              Carrot Chutney

              Ingredients

              Carrot2 big size
              Grated coconut3 table spoon
              Red Chilli3
              Coriander Seeds2 table spoon
              SaltTo Taste
              Peanuts1 table spoon

              For Seasoning:

              Oil1 tablespoon
              Mustard Seeds1 teaspoon
              Method:
              • Peel the carrot skin, grate it and keep it aside
              • Heat the oil in pan, add red chilli and coriander seeds and and fry it and keep it aside. Keep an eye on the red chilli. Switch off the flame when the color changes to light brown.
              • Heat some more oil in pan and add grated carrot and fry it till it is cooked completely.
              • When the heat of the fried ingredients begins to cool add these to the mixer along with the peanuts, grated coconut, salt and grind it to a nice paste
              • Heat oil in pan, add mustard seeds and when mustard seeds begins to sputter remove from flame and add this to the ground carrot chutney
              • The delicious carrot chutney is ready to serve with idly, dosa, chapati

              Mambazha payasam (Mango Gheer) is one of my favourite payasam. The main ingredients for Mambazha payasam (Mango Kheer)are Mango and jaggery along with coconut milk. Most of us love to eat Ripe mangoes and i have tried to make gheer using these mangoes which i believe everyone will love to have.








              Ingredients:
              Ripe Mango(Medium Size)2
              Grated Cocunut1 Cup
              Moong dhal2 tablespoon
              Raw Rice5 tablespoon
              Grated Jaggery1 Cup
              Cardamom Powder1 Teaspoon
              Coconut bits4 teaspoon
              Ghee1 Teaspoon

              Method:

              • Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside - This is the squeezed milk number 1 which would be little thick.
              • Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside in a separate vessel. - This is squeezed milk number 2. Do not mix up the first and second squeezed milks together.
              • Finely chop the mangoes after peeling the skin and grind the chopped mangoes in a mixer.
              • Dry fry the moongdhal till it becomes red colour
              • Mix the fried moong dhal and rice and add required water and pressure cook it.
              • Melt jaggery in water and remove scum. Add the cooked rice, and dhal mixture with jaggery. Add 1 cup of water.
              • Let the jaggery boils well till its raw smell goes off.
              • To this add the mango pulp and allow the mixture to boil.
              • When the rawsmell of jaggery goes away, add the squeezed cocunut milk number 2 to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the squeezed cocunut milk number 1 and cardamom powder and switch off the flame.
              • Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the fried coconut bits to Mambazha payasam (Mango Gheer).
              • Now the Delicious Mambazha payasam (Mango Gheer)is ready for serving

              Thuvayal is an easy dish which can be prepared qickly. Whenever i feel like lazy i opt for making thuvayal. Thuvayal sadham with fried applam is very tastier. Some people use the thuvayal for a side dish to Rasam sadham. I make different thuvayals based on the availability of vegetables at that time. The recipe for all thuvayals are same. Recently i made Mullangi (Radish) Thuvayal. The recipe for the same is given below.

              Ingredients:
              White Raddish3
              Urdal3 teaspoon
              Red Chilli2
              Hinga pinch
              Oil1 tablespoon
              SaltTo taste



              Ingredients:

              • Wash the radish (Mullangi) and chop it finely
              • Heat the pan, add oil. When the oil is hot, add red chilli and urdal
              • Fry the dal till it turns golden brown color
              • To this add hing and fry for a second
              • Take this in a mixer
              • Now add the remaining oil and add the chopped mullangi (radish)
              • Fry the mullangi till it is cooked completely. Add this to to the mixer
              • Along with this add salt, and a pinch of tamarind.
              • Grind it to a fine paste without adding water.
              • Take this out in a bowl. Now the delicious mullangi thugayal is ready to serve with hot rice.
              Note : I usually add a table spoon of coconut with all thuvayals which not all people would like. In the below picture of mullangi thuvayal is made with coconut. But its purely the individuals choice.

              Mullangi Thuvayal

              When you are tired/bored of making the conventional Kuzhambu/Rasam every day you can make Thuvayal for a change. It requires very less time to cook and you can finish the whole cooking for lunch in 30 mins. You can mix thuvayal with rice and eat with applam. You can also use this as a side dish for Rasam.

              Kollu has good medicinal properties. It has high iron content, good for high BP and cholesterol. It is highly recommended for obesity. Next time when you decide to make Thuvayal try Kollu thuvayal if you not tried before.
              Kollu Thuvayal (horse gram thuvayal)


              Ingredients:

              Kollu (horse gram)1 Cup
              Green Chilli2
              Onion1
              Garlic7-10 cloves
              SaltTo Taste
              Oil1 Teaspoon
              TamarindA pinch


              Method:
              • Finely chop the onions and keep aside. Peel the garlic cloves and keep it separately.
              • Finely chop the green chilli and keep it aside
              • Heat the oil in pan, add kollu and fry till it turns light brown color. Take this in a mixer
              • Heat some more oil and add the chopped onion, garlic and green chilli and fry for sometime and add this to the mixer. Allow the contents to cool before grinding.
              • To the added ingredients in the mixer add salt and a pinch of tamarind and grid it to a nice paste by adding little water
              • Now the yummy kollu thugayal is ready to serve with hot rice

              Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

              Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

              Occasionally i make Rawa payasam instead of Rice/Samiya Payasam. There are two variations in the Rawa payasam and i am giving both of them here. The first one is made with grated jaggery and the other one is made with Sugar.

              Rawa Payasam/Sooji Kheer

              Ingredients
              Milk½ Litre
              Rawa100gms
              Grated Jaggery½ Cup
              Cardamom Powder½ teaspoon
              Cashew nuts10
              Ghee1 teaspoon

              Method:
              • Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside.
              • Now add rawa and fry it in ghee for some time
              • To this add water and allow the rawa to cook completely
              • Now add grated jaggery and allow it to boil till its raw smell goes off
              • To this add boiled milk, and stir it well
              • Now add cardamom powder and stir it well
              • Remove from flame and add fried cashew nuts
              • The yummy Rawa Payasam with Jaggery is ready to serve
              Recipe for Rawa Payasam with Sugar instead of Jaggery

              Rawa Payasam / Sooji Kheer

              Method:

              • Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside
              • Now add rawa and fry it in ghee for some time
              • To this add boiled milk and allow the rawa to cook completely
              • Allow the mixture to boil till the milk starts to thicken.
              • Now add 100 grams of sugar, cardamom powder and stir it well and allow the sugar to dissolve.
              • Remove from flame and add fried cashew nuts
              • The yummy Rawa Payasam is ready to serve


              Carrot is such a lovely vegetable from which we can make many different types of dishes. I tried Payasam with Carrot and it turned out to be very good. Carrot Kheer, a healthy and tasty payasam variety. We can serve cold and also we can pour this in  popsicle moulds and freeze and serve as popsicles. A soothing drink particularly during hot summer.  Try carrot payasam (Carrot Kheer) next time instead of a conventional one. This would be well appreciated by your family and guests. Try it out and let me know.


              Vegetable subji is a very delicious side dish for the chapattis and Rotis. Its healthier too. We can prepare this very quickly also.

              Ingredients:
              Carrot1
              Potato2
              Onion1
              Tomato1
              Red Chilli powder½ teaspoon
              Garam Masala Powder½ teaspoon
              SaltTo Taste


              For Seasoning:
              Oil1 teaspoon
              Mustard Seeds1 teaspoon
              Curry leavesfew


              Method:
              • Finely grate the carrot and keep it aside
              • Peel the potato skin and grate it and mix it with carrot
              • Finely chop tomato and onion and keep it aside
              • Heat some oil in pan; add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add the chopped onion and tomato
              • Fry the onion and tomato till the onions becomes transparent
              • Now add the grated carrot and potato and fry till it is cooked completely
              • Now add red chilli powder, garam masala and salt and mix it well
              • Let the ingredients fry for some time till the raw smell of the garam masala goes off
              • The mouth-watering vegetable subji is ready
              • Garnish with curry leaves and serve hot with Chapatis

              Most of you might not heared about Chappati Upma !. If i have a remaining chappati's from the previous day dinner, then i would consume them in the form of upma and believe me its very tasteful and love by everyone in your family. This is a healtheir breakfast dish to start the day.! We can prepare this using fresh chapathi also. Try it out and let me know your comments.

              Godhumai is a healthy grain. We used to make only chappathi and Godhumai Dosai using Godhumai and now Godhumai Adai is yet another alternative. You can have this for morning tiffen and also for evening dinner.

              Godhumai Adai
              Ingredients:


              Raw Rice2 Cups
              Saltto taste
              Semba Godhumai Rawa2 Cup
              Red Chilli2
              Green Chilli1
              Hinga pinch
              Curry Leavesfew

              Method:
              • Soak the raw rice in water for 10 mins
              • Strain the water and add samba godhumai rawa with this. Now add some water till the rawa and rice soak in water and allow this to remain for 10 mins
              • Strain the water after 10 mins and add this to mixer along with green chilli and red chilli and required salt
              • Grind to a fine paste by adding little water. Add broken curry leaves to the ground flour.
              • Now godhumai adai flour is ready to prepare adai
              • Heat the thawa and pour 1 ladle of flour and spread the flour evenly and make it to a circle
              • Pour some oil for the adai to cook one side. Now slowly turn the adai to other side to cook
              • Add oil if required and when the adai is cooked completely, remove the godhumai adai from the thawa.
              • Serve the godhumai adai with Coconut Chutney and Sambar.


              Moongdal Payasam(Payatham Paruppu Pradhaman) is a tasty dish and a traditional neivedhyam for most of the hindu festivals

              Ingredients:

              Moong dal1 Cup
              Javvarisi (Sago)2 teaspoon
              Grated Jaggery2 Cup
              Cardamom Powder1/2 teaspoon
              Cashew nuts10
              Ghee2 teaspoon
              coconut1


              Method:
              • Take 1 piece of coconut and slice it to fine pieces and keep it aside.
              • Grate the coconut and grind it by adding 1 cup of water. Squeeze the ground coconut to extract the milk and keep it aside.
              • Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl
              • Dry fry the moong dal till it turns golden brown color. Pressure cook the moong dal and javvarasi and take it aside
              • Smash the dal and javvarasi nicely
              • Heat a heavy bottomed pan, add the smashed dal along with grated jaggeryBoil the smashed dal and jaggery for 10 minutes
              • Now add the 2nd coconut milk and stir it well.
              • When the milk begins to boil, add the 1st coconut milk and switch off the flame.
              • In a separate pan, add ghee and when the ghee becomes hot, add broken cashews, and slashed coconut pieces
              • Add cardamom powder and fry for a while. When the cashews turns golden brown color, add these to the payasam
              • Now the mouth-watering Moongdal Payasam(Payatham Paruppu Pradhaman) is ready to serve.

              Beetroot is a healthy vegetable. It helps in increase of blood circulation in our body. But most of us do not like to eat beetroot because of its color. Children will not like to eat beetroot poriyal. For those who dislike this vegetable, we can prepare thugayal out if it which will make them eat this healty vegetable.

              Ingredients:
              Beetroot1
              Urdal3 teaspoon
              Red Chilli2
              Hinga pinch
              Oil1 tablespoon
              SaltTo taste


              Ingredients:
              • Peel the beetroot skin and chop it finely
              • Heat the pan, add oil. When te oil is hot, add red chilli and urdal
              • Fry the dal till it turns golden brown color
              • To this add hing and fry for a second
              • Take this in a mixer
              • Now add the remaining oil and add the chopped beetroot
              • Fry the beetroot till it is cooked completely. Add this to to the mixer
              • Along with this add salt, and a pinch of tamarind
              • Grind it to a fine paste without adding water
              • Take this out in a bowl. Now the delicious beetroot thugayal is ready to serve with hot rice.

              beetroot thugayal

              Veggie Molagutal
              • Veggie Molagutal is a famous kerala brahmin dish. This is a delicious recipe and can be used as a side dish for sambar or it can be mixed with hot rice. The taste is blend of vegitables and lentil. Some add coconut as well.

              Ingredients:

              Brinjal3
              Pudalangaai(Snake Gourd)1/2
              Vellarikaai(Cucumber)1/2
              Vazhaikaai(Raw Banana)1/2
              Red Chilli1
              Pepper1/2 Teaspoon
              Moon Dal/Thur Dal1 Cup
              SaltTo Taste
              HingA Pinch
              Turmeric Powder1/4 teaspoon

              For Seasoning:
              Mustard1 Teaspoon
              Urdhal3/4 Teaspoon
              Oil1 Teaspoon
              Method:
              • Pressure cook the Dal and smash it and keep it aside
              • Finely chop all the vegetables and keep it aside
              • Heat some oil in pan and add pepper and red chilli and fry till the pepper starts to sputter. Add these to the mixer
              • Grind the above ingredients to a fine paste
              • In the pan, add the chopped vegetables and add water and turmeric. Let the vegetables cook for sometime
              • When the vegetables are half cooked, add the ground paste and required salt
              • Let the mixture boils for sometime till all the vegetables are cooked completely
              • Now add the smashed Dal and stir it well. When the molagutal starts to boil, remove from flame and pour it in a vessel
              • In a separate pan, heat some oil and add mustard seeds. When the mustard seeds starts to boil, add urdhal and fry until it turns to golden brown color
              • Add the seasoned ingredients to the molagutal
              • Now the delicious veggie molagutal is ready to serve with hot rice.


              • Brahmin Vathkuzhambu made easy now!. Prepare the Vathakuzhambu podi and use it whenever you want to make Vathakuzambu. This recipe is requeted by one of the fan of this website and i hope this will helpful to everyone. If you are leaving your husband alone for some days then leave this podi with your husband, and it can be very handy for your husband to make vathakuzhambu when you are not there.
                Ingredients:
              Whole black Pepper1/4 Cup
              Urdhal1 Cup
              Curry Leaves1 handfull
              Red Chili2 cups


              Method:
              • Heat 1 teaspoon of oil in a heavy bottomed pan, and add red chillies and fry for a while and take it in a mixer
              • Heat another teaspoon of oil in the pan and add urdhal, pepper and curryleaves and fry till the dhal becomes golden brown color
              • Allow the fried ingredients to cool off.
              • Now grind all the above fried ingredients in a mixer to a fine powder
              • Now the vathakuzmambu podi is ready to use
              How to use vathakuzhambu podi ?


              • Take small lemon size tamarind and soak it in water and extract the tamarind juice and keep it aside
              • Heat 2 teaspoon of ghee and add mustard seeds. When the mustard seeds starts to sputter, add , a pinch of hing and curry leaves and fry until the dal turns golden brown color.
              • To this add either sundakaai or manathakali vathal and fry for a while
              • Now add the tamarind extract along with 4 spoon of vathakuzhambu podi and salt and allow the mixture to boil till the raw smell goes off
              • If the boiled vathakuzhambu mixture is very dilute we can add raw rice flour to make it to a thick consistency
              • finally we can add 1 teaspoon of jaggery to the vathakuzhambu. Now the delicious vathakuzhambu is ready to serve with hot rice.
              You can also try Vathakuzhambu without podi here

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