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Gulab Jamun is a scrumptious dessert dish and a rich traditional sweet too :-). Mostly all of us prepare this wonderful dessert/sweet for important festivals such as Diwali, Christmas and other festivals. Now, in this busy world, most of us started using ready made mixture like MTR gulab jamun mix which is very instant and easy to prepare. Even I have the mix many times. Traditionally, we need to make sugar less Khoya/Kova/Mawa and add maida to it and make soft gulab jamuns. But preparing Khoya/Kova/Mawa from milk is a bit tiring job and most of the current generations don't want to waste time!

Oats Smoothie, a wonderful and healthy breakfast dish. When we think of oats, the first thing comes to our mind is porridge and other easy breakfast dishes like oats idli, oats dosa etc. But when compared to other ways of preparing oats dishes, oats smoothie are very healthy and tasty and fills our tummy. We can have variety of Oats smoothie with many combinations of fruits and nuts. The main three ingredients such as oats, honey (or Sugar), milk and yogurt. Rest are combination of fruits and nuts. 

Carrot halwa is a wonderful dessert dish for any party. It is very delicious and will be liked by all people around the world. I prepared this tasteful dessert for a party where a Hungarian family (my son's friends) came and they loved to eat this recipe. For every party i loved to prepare this dessert. Carrot halwa is easy to prepare and very delicious.

Chenai (Elephant Yum) is a common vegetable in Tamil Nadu. This is one of the cheap vegetable and can be stored for many days without refrigeration. If Yum is not cooked properly, then it may give the itching sensation in your inner mouth. It also gives the itching sensation when you cut this vegetable. Apply some oil in your hand to prevent this. But this is very tasty vegetable and many recipes can be made out of it.

Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon.

Uthappam is very simple to make and it does not need any great expertise. All we need to do is to make the the toppings on uthappam. We can have many different varieties of toppings like onion, tomato, capsicum, paneer and much more. It depends on how creative we are and what your family likes. In the below recipe i made Uthappam using 6 different toppings which is very delicious as well as very presentable. We can plan for a great uthappam toppings to surprise our family and guests.

Methi dal, a rich dal with fenugreek leaves. Methi is one of the very healthy greens. Though they have bitter taste, if we chop them and sprinkle some salt and keep it aside for 30minutes, the bitterness will be less in the dish we prepare. Fenugreek has many health benefits. It helps in reducing the cholesterol levels also fenugreek helps in increase the milk production for lactating mothers. So lets all try to use methi leaves and seeds as much as possible in our daily routine cooking.

Sweet Potato Stir Fry (SakkaraVelli Kizhangu Poriyal), a yummy poriyal variety. Very often we tend to do Potato stir fry but sweet potatoes we generally don't prefer for the obvious reason of its sweetness. But actually sweet potatoes are more healthier than normal potatoes. So we should frequently use sweet potatoes in our cooking. Lets see the recipe now...

Thalagam (ezhu kari kootu) is a special neivedhyam dish made on every Thiruvathirai festival. This yummy thalagam is served with Thiruvathirai Kali. I always wonder how this would be a combination for Kali which is a sweet dish. But this tradition has been followed by all. We can serve this with Kali or we can also mix this thalagam with white rice.

Thiruvathirai Adai, is a special neivedhyam dish for Thiruvathirai Festival.  In our family, we prepare only the Kali and the Thalagam for Thiruvathirai neivedhyam, but I came to know that Rice flour Jaggery Adai is also part of Thiruvathirai Festival for many families. So this time I thought of sharing this recipe so that it may be useful for the families who have the tradition to prepare this adai. Preparing Rice flour adai with jaggery is very simple and this neivedhyam dish is scrumptious too...

Thiruvathirai Adai
Thiruvathirai Adai

Preparation Time1 hour
Cooking Time 20 mins


Raw Rice1 Cup
Jaggery3/4 Cup
Water1.5 Cup
Grated Coconut1 tablespoon
GheeFor frying

  1. We can use store bought ready made rice flour also for preparing this recipe. But generally for neivedhyam, it is our tradition to prepare rice flour in our home. Wash and soak the rice in water for 1 hour. After 1 hour, drain the water and spread the rice in a paper towel or a clean white cloth for 10 minutes. After 10 minutes, the paper towel would have absorbed the wetness from the rice. The rice should not be very dry also. Take the rice to the mixer and add cardamom. Adding cardamom while grinding itself would make it a nice powder and the rice flour would smell nicely too

  2. Grind the rice along with the cardamom to a nice powder. The next step is to sieve the rice flour which we have grounded to avoid lumps. 

  3. Take a siever and add the ground rice flour and sieve it to get a smooth rice flour. Add the lumps again if any and grind it again in the mixer. I usually don't get any lumps. We can also take it to the rice mill if we are going to prepare more quantity. Those who are staying abroad can grind it in mixer itself by grinding rice little by little. Next, we need to roast the rice flour in a pan. Add the sieved rice flour to the pan and keep the flame in medium and stir continuously

  4. We need to roast the rice flour till the rice flour does not stick to the spatula. We can also test this by taking a pinch of roasted rice flour and we should be able to put a kolam(rangoli) as shown in the picture below. But don't roast the rice flour too much then they turn into red color or they will get burnt. Even for the store bought rice or Idiappam flour ,we need to do this step. Next we are going to take the grated jaggery in another pan and add water to it and allow the jaggery to dissolve completely. Most of the jaggery will have some sand particles so it is better to strain the jaggery syrup and then again keep in flame and allow it to boil for 2 minutes

  5. Now add the roasted rice flour and mix well. Initially it may look like forming lumps, but don't lose the hope, just keep stirring to mix the rice flour nicely in the jaggery syrup. Finally add grated coconut and mix well. Now the Adai dough is ready. Take this in a bowl. 

  6. Make equal size balls out of the adai dough. Take a plastic cover or plantain leaf and grease it with ghee or oil. Keep one ball of the dough on the plastic paper and grease your hand with oil and ghee and press it in hand to make a small circle. We can also use a small flat plate to pat the ball to a small circle

  7. Heat a tawa and the adai to it. Add a spoon of ghee and roast the adai in low flame. Gentle turn it to other side to fry it on other side

  8. The yummy Thiruvathirai Adai is ready for Neivedhyam and also for serving. Serve this yummy adai with little ghee or butter on top of it. 
Thiruvathirai Adai
Thiruvathirai Adai

Related posts for Thiruvathirai

Oats Bisibelabath, a variation from normal traditional Bisibelabath but healthy too as we are using oats and lots of vegetables. The preparation method remains the same as that of the traditional bisibelabath. The only difference is instead of rice we are going to use oats. As oats are rich in fibre, it is always good to have it in day time than in night time as in the night we don't have much activity to burn the calories as we tend to be couch potatoes. So better to have oats for breakfast and sometimes for lunch but surely not for dinner!!!

Vengaya (Onion) Chutney, a spicy and delicous chutney. We have many different varieties of chutney. Generally I make onion chutney often than other varieties as i am a spice lover. There is a slight variation in this recipe, I have used baby onions instead of the whole onions. Lets see the recipe now...

Vengaya Chutney (Onion Chutney)
Vengaya Chutney (Onion Chutney) 

Preparation Time5 mins
Cooking Time 10 mins


Onion Shallots (Baby onions)1 Cup
Red Chilli3
Urid dal1 tablespoon
Tamarinda pinch
Mustard seeds2 teaspoon
Saltto taste
Curry Leavesfew
Oil2 teaspoon

  1. Peel the skin of shallots and keep it ready. Heat 1 teaspoon of oil, add 1 teaspoon of mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add red chilli and urid dal and fry till it turns golden brown color. Add the fried red chillies and urid dal to the mixer
  2. Then add shallots to the pan and fry till they turn transparent. Add the sauted shallots to the mixer and allow it to cool off. 
  3. Add tamarind and salt and grind the onions and dal to a nice paste. Heat another pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney) 
  4. The yummy and spicy Vengaya Chutney (Onion Chutney)  is ready to serve with Idly / Dosa
Vengaya Chutney (Onion Chutney)
Vengaya Chutney (Onion Chutney) 

Oats dosa is a healthy and instant breakfast dish. It is very simple and quick breakfast. Instead of having hazzle in soaking rice and urdal and then grinding for a long time, occasionally we can try this yummy dosa. The oats once roasted will have a very nice aroma and when the ground oats powder is mixed to make batter, the smell is wonderful. The taste is dainty. 

Mango Dal is an other yummy dal variety rich in Mango flavor. One of my Andhra friend used to do this delicious recipe and from her I learnt this recipe. The addition of very little fenugreek seeds add extra taste to this scrumptious dish. Dal varieties not only goes well with chapati or other Indian breads but also goes well with white rice. 

Oats Pongal is a dietary substitution for the traditional rice pongal. Oats which are rich in fiber are becoming one of the mandatory ingredient in every kitchen as it is very healthy and helps in reducing cholesterol content so instead of consuming traditional rice, we all need to slowly switch to Oats and other healthy ingredients. With Oats we can make many different dishes and Oats pongal is one such variety. The taste is extraordinarily good and I personally feel this is more delicious than our traditional Venn Pongal.

Paneer Wrap is a very good breakfast dish and a great Lunchbox dish especially for kids. It will be very easy for the kids to hold and munch this wonderful paneer delight. Nowadays kids enjoy stuffed Paratha, wraps, sandwiches instead of traditional rice varieties. Many of the office goers like IT professionals, does not have enough time to open their lunch box and dedicate time for eating. These wraps are gift for them as they can stay in their cubicle and eat it and do their work simultaneously.

Pudina(Mint) chutney is a quick and easy recipe. Pudina(Mint) has a fragrant smell which everyone loves to have. Pudina(Mint) leaves are beneficial in many health related issues also. Puidna(Mint) chutney is a wonderful side dish for dosas.
Pudina (Mint) Chutney
Pudina(Mint)2 bunches
Green Chilli1
Grated Coconut1 tablespoon
SaltTo Taste
TamarindSmall pinch
Fried Gram Dal1 tablespoon

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Broken Urid Dal1 teaspoon

  1. Take off the leaves from Pudina(Mint) bunches and wash it nicely to remove the sand.
  2. Heat a heavy bottomed pan, and add the Pudina(Mint) leaves and fry for sometime till the raw smell goes off
  3. Add the fried Pudina(Mint) leaves in a mixer along with the grated coconut, fried gram dal, salt, broken green chilli, tamarind
  4. Grind to a nice paste by adding little water. Take the chutney in a bowl
  5. In a pan, pour the oil, and when the oil is hot, add the mustard seeds and when the mustard seeds begins to sputter, add the urid dal. When the color of the dal change to light brown color, remove from flame. Add the seasoned ingredients to the ground chutney
  6. The yummy Pudina(Mint) chutney is ready to serve with hot idlis & dosas.
  7. Pudina (Mint) Chutney
    Pudina (Mint) Chutney

Punjabi Chole Masala always has its own flavor and taste that has a slight variation from the traditional chole masala. We should always be more generous in adding butter/ghee and also the seasoning for this is the highlight in this recipe. This will go very well with Bhatura. I love to watch Harpal Singh videos in youtube. He explains the instructions very clearly and interstingly and the way he toss the dish in the wok with his experience always inspires me. I believe his version of Punjabi Chole Masala should be the traditional way so i followed the same here and the final outcome was splendid!!!

Home made Aloo Tikki, a great evening snack. There are so many dishes we can make out of Potatoes and we all are crazy of potatoes. Especially the kids love potatoes and it is also very good for them. I have seen many children enjoying in McDonalds, KFC and many other places enjoying their burgers. The aloo tikki which we stuff in between the burger buns can be easily made in home and with the available burger buns, we can very well treat our kids in home itself and now I am going to tell how we can do that now. This involves only shallow frying the patties in a tawa and not deep frying. 

Aloo Tikki (Potato Patti)
Aloo Tikki (Potato Patti)

Yield 20
Preparation Time-
Cooking Time30 mins 

Medium sized potatoes5
Green Chillies(Optional)2
Cumin Seeds1 teaspoon
Red Chilli Powder1/2 teaspoon
Finely Chopped Coriander Leaves1 tablespoon
Green Peas1/4 tablespoon
Bread Slices2
SaltTo taste
Oil  for Shallow frying1/4 Cup


  1. Boil the potatoes and remove the skin and mash it nicely and keep it aside
  2. Take the bread loaves, soak it in water and immediately take it out and mash it 
  3. Take a bowl and add mashed potatoes, bread loaves, green peas, cumin seeds, red chilli powder, chopped coriander leaves, salt and mix well
  4. Heat a tawa and keep the flame medium. Take a small ball of the prepared aloo tikki mixture and pat them in the middle to form a little patti in your palm and gently add it to the tawa. 
  5. Add 3-4 patties in one batch. Add oil to fry them in one side. As we are keeping the flame medium-low, it will take some time for the patties to cook and become crisp on one side
  6. Do not disturb them until they are cooked nicely oneside. Then gently turn it over to other side and allow it to shallow fry. 
  7. When the tikkis are fried and evenly coated and becomes crispy, remove them and place it in paper towel and add the next batch. Repeat the same steps to finish off the mixture.
  8. Hot, crispy, yuimmy Aloo Tikkis are now ready to serve. Serve them with coriander-mint chutney or with tomato ketchup. You can also slightly toast burger buns and stuff them with these aloo tikkis and serve.
Aloo Tikki (Potato Patti)
Aloo Tikki (Potato Patti)

Mysorepak is my all time favourite sweet. I always enjoy preparing this. Hope this recipe will be useful for all Mysorepak lovers. I bet we surely get the similar taste of Krishna Sweets Mysorepak. Main secret in this recipe is generous adding of ghee and little more concentration in mixing ghee and gram flour syrup.

Another version of Mysorepak with much less Ghee and much easy preparation is given in this recipe - Easy Mysorepak Recipe

Pacharisi Kai Murukku is a traditional Indian snack especially for marriages and other auspicious events. Whenever I go to Grand sweets in Adyar, by default, I order kai murukku for its divine taste. Even the broken murukku are mouth-watering. 

For a very long time, I believed that doing Pacharisi Kai Murukku is really very very tough. But few months before, I tried Puzhungal Arisi Kai Murukku and got some confidence to do this wonderful snack. Unlike Puzhungal arisi Kai murukku, Pacharisi Kai Murukku is more tasty and crispy and soft. For the first time, may be the twist wont be that much perfect, but if we keep trying, this is one of the snack which is very tasty and easy than other murukku varieties.
Pacharisi Kai Murukku (Raw Rice Chakli)
Pacharisi Kai Murukku (Raw Rice Chakli)

Preparation Time1 hour
Cooking Time20 mins 

Raw Rice1 Cup
Urid dal 1/4 Cup
Hing1/4 teaspoon
Cumin seeds1 teaspoon
Butter1 tablespoon
Saltto taste

  1. Wash the raw rice twice to remove starch and then Soak the rice in water for 1 hour.
  2. After 1 hour, drain the water and spread the rice in a clean white towel or spread it on a newspaper to dry the rice. 

  3. When the wet is absorbed from rice, take the dry rice in a mixer and grind it to a nice powder
  4. When the raw rice is ground to a smooth powder, sieve it in a siever to extract very very smooth rice flour. Sieve it atleast twice to get a smooth rice flour

  5. Heat a pan and dry fry the urid dal till a nice aroma comes and the dal becomes slightly brown color. We dont need to fry till it turns dark red color. Remove from flame and allow it to cool off

  6. Grind the fried urid dal to a nice powder in a mixer. Sieve the urid dal powder to get smooth flour

  7. Take a bowl and add rice flour, urid dal flour, hing, cumin seeds and salt 

  8. Sprinkle water little by little and make it like a chapati dough

  9. Heat oil in a pan for frying. Add a teaspoon of hot oil to the dough and mix well. Adding hot oil to the dough will make the murukku crispy and also it will not make the dough sputter in oil
  10. Take a clean plastic cover and grease it with oil and place a water bottle lid. Now grease your hands with oil and take small quantity of dough and gently rub the palms to make like a thick thread

  11. Slowly and carefully twist the dough around the bottle lid
  12. Repeat it for 3-4 rounds around the lid and gently remove the lid from the middle. Repeat the above 2 steps and make 4-5 chaklis

  13. Check if the oil is hot. Drop a small amount of dough and if it raises immediately, then it is the correct consistency.
  14. Gently take the chaklis in hand or using a spatula and drop it at the side of the pan so that the oil will not spill.

  15. Now allow the murukku to cook till the bubbles vanishes and the chakli becomes crispy

  16. Remove the crispy murukku from oil and place it in a paper towel to remove excess oil

  17. The yummy,  crispy Pacharisi Kai Murukku (Raw Rice Chakli) is ready to serve. We can store it in a air tight container.
  18. Pacharisi Kai Murukku (Raw Rice Chakli)
    Pacharisi Kai Murukku (Raw Rice Chakli)


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