April 2013
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Surakkai(Bottlegourd) is one of the vegetable that can found mostly in many parts of the world. Surakkai(Bottlegourd)  has number of health benefits and in India we are using it for many dishes even unknowing its health benefits.  Surakkai(Bottlegourd) is good for treating High blood pressure and heart diseases. Instead of preparing a normal stew, I thought of making Surakkai Paal Kootu(Bottlegourd Milk Stew), a unique flavour of stew. Normally most of the stew varieties are little spicy, but Surakkai Paal Kootu(Bottlegourd Milk Stew) is a combination of mild spice and sweet taste. A yummy and tasty stew easy to make without coconut. Lets see the recipe in detail now...

There are countless benefits in eating the sprouts. Yourself can google it and find the benefits of eating sprouts. Sprouting is an easy, inexpensive way to produce your own fresh, healthy food right on your kitchen countertop. You can sprout any combination of dried beans, seeds, pulses, even whet berries. I advise you to eat the fresh raw sprouts. You can also add a pinch of salt and 2-3 dropts of lemon and eat it. You can eat the sprout as a salad or you can mix with any poriyal and eat it. I give a box of fresh sprouts to my son for the evening snacks in the office. This is best evening snacks and i would advise the same to you instead of taking vada/bajji/or any other junks. If you dont like the raw fresh sprouts, you can micro wave it for 3-5 mins and consume it with the salt. In India the sprouts are available readily in the supermarkets. But this may not be available in the markets in the abroad. You can try this three simple steps to make your own sprouts.

Mambazha Payasam is a delicious variety of payasam with a rich flavour of mango. Mango is a fruit liked by all ages of people. Lets beat the heat with different varieties of mango recipes.

Mambazha Payasam(Mango Kheer)
Mambazha Payasam(Mango Kheer)

Preparation Time5 mins
Cooking Time 30 mins

Mango2 big size 
Sago/Sabudhana/Jevvarasi3 tablespoon
Grated Jaggery1 Cup
Cardamom Powder1 teaspoon
Grated Coconut1.5 Cup
Ghee1 tablespoon


  1. Grind the coconut by adding 1/4 Cup of water and squeeze the coconut milk and take the 1st milk in a separate bowl. Add another 1 cup of water and grind the coconut again and squeeze the 2nd milk. If needed add more water and take the 3rd milk too
  2. Heat a heavy bottomed pan, take the 3rd milk and half of the second coconut milk and add the sago and cook it for 10-15 minutes. Sometimes it may take lesser/more time 

  3. Peel the skin of mangoes and chop it to a medium size pieces or slice it if it is a ripe mango
  4. Heat a tawa, add 2 teaspoon of ghee and add the chopped/sliced mango pieces and saute it for 5 minutes

  5. Cool the sauted mangoes and grind it to a nice pulp in a mixer
  6. Grate the jaggery and add 1/4 cup of water and heat it in flame till the jaggery dissolves. Strain the jaggery juice to remove the dust. 
  7. Add the jaggery juice to the ground mango pulp and cooked sago and keep it flame

  8. Allow the jaggery and mango pulp to boil for 5 minutes
  9. Now add the remaining 2nd coconut milk and keep in flame for another 10 minutes

  10. Finally add the 1st coconut milk, cardamom powder and remove from flame
  11. In a separate pan, add the remaining ghee and add broken cashews and roast it. Add the roasted cashews to the mango khee and mix well

  12. The yummy and scrumptious Mambazha Payasam(Mango Kheer) is ready to serve hot/cold
Mambazha Payasam(Mango Kheer)
Mambazha Payasam(Mango Kheer)

Mango moorkuzhambu (Mambazha Mor Kuzhambu) is my childhood favourite. My mom used to make this during mango season. You dont feel the sweetness of the mango in the kuzhambu as the sweetness will be removed when you boil the mango. But you can very much identify the mango smell in the kuzhambu. If you are a moorkuzhambu lover then you can very much try mango moorkuzhambu as this is a right season for mango.!.

You can make this kuzhambu in two methods. One by frying the red chilli, fenugeek seeds and grind it with coconut. The second method is by grinding the coconut with green chilli, redchilli. I have given the first method below.

Badham Kheer / Almonds Pudding, one of my favourite dessert. I used to make this wonderful, yummy kheer specially to treat my guests. It is indeed a perfect dessert after a rich 3 course meal. Many of you like to make it thin in consistency but I prefer to make it like a pudding as it will have a rich flavour of Gova(Condensed milk) with the perfect match of Almonds flavour.

Badham Kheer/ Almond Pudding
Badham Kheer/ Almond Pudding


Milk1 Litre(5 Cups)
Sugar3/4 Cup(adjust to suit your taste)
Kesar Powder1 teaspoon
Badam50(3/4 Cup)
Saffron threadfew

  1. Soak the badam seeds in water for 30 mins. The other way is to add badam to hot piping water and cover it for 5 minutes. You can then drain the water and show the badam seeds in running water to make it cook to handle it in our hand. Then genlty apply little pressure on the end of the nut, the skin will automatically come out.
  2. In a pan, add milk and stir continuously, till it becomes thick in consistency and quantity reduces to 2 cups. Keep this milk aside.(If you prefer the kheer to be thin in consistency, then allow the milk to reduce only 3/4th of its quantity)
  3. Grind the badam in mixer to a nice paste
  4. Take the badam paste in a pan and add little water and allow it to boil so that the badam paste gets cooked.
  5. Once the badam paste is cooked, add sugar and stir well.
  6. To this add the milk and kesar powder and stir well
  7. Add saffron threads to 1 teaspoon of warm milk and add it to the kheer and remove from flame
  8. The yummy delicious badam gheer is ready to server hot or we can keep in refrigerator and serve cold
Badham Kheer/ Almond Pudding
Badham Kheer/ Almond Pudding

Vazhaikaai Chips(Raw Banana Chips), a simple crisp that we can make easily in our kitchen. Vazhaikaai Chips(Raw Banana Chips) with tea is a superb combination for a wonderful evening. Vazhaikaai Chips(Raw Banana Chips) is always special in any Kerala Hot chips shops, though I always prefer to make this in home.  

Vazhaikaai Chips(Raw Banana Chips)
Vazhaikaai Chips(Raw Banana Chips)
Preparation Time10 mins
Cooking Time 40 mins
Yield2 Cups

Vazhaikaai (Raw Banana)2
SaltTo Taste
Pepper Powder1/4 teaspoon
OilFor Frying

  1. Peel the skin of Vazhaikaai(Raw Banana) and soak it in water till we sieve. Sieve the raw banana into thin round pieces. Spread the pieces in a plate to make them dry and keep it ready

  2. Heat oil in a pan, when the oil is hot enough, add the chopped raw banana pieces

  3. Fry them evenly on both the sides by flipping them occasionally using a spatula in a medium flame. Remove the chips from flame when it is fried completely and the color changes to light brown and also the bubbles in the oil stops completely

  4. Take a bowl and add salt and pepper and keep it ready. Add the fried raw banana chips to the bowl and close the bowl with a lid and shake it well so that the salt and pepper are evenly spread in the chips
  5. The crispy and crunchy Vazhaikaai Chips(Raw Banana Chips) are ready to serve with hot Tea/Coffee
Vazhaikaai Chips(Raw Banana Chips)
Vazhaikaai Chips(Raw Banana Chips)


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