January 2014
Aadi Perukku Recipes Aavani Avittam Recipes Adai Recipes Bachelor Recipes Baking Recipes Beat the Heat Beetroot Recipes bengali Sweet Beverages Recipes Bittergourd Recipes Bottle Gourd Recipes Breakfast Dishes Brinjal Recipes BroadBeans Broccoli Recipes Broken Wheat Recipes Burfi Recipes Cabbage Recipes Capsicum cauliflower Chaat Christmas Chutney Condensed Milk Recipes Cucumber Recipes Curries Dal Varieties Desserts Dhokla Dinner Recipes Dips Diwali Diwali popular sweets Diwali Snacks Diwali Special Diwali Sweets Dosa Recipes drumstick leaves Dry Curries easy diwali snacks easy Diwali Sweets Easy Recipes below 30 minutes Easy Sweets and Snacks Erissery Evening Tiffin Events Famous Recipes featpost Festival Festival Recipes Fryums Gongura gotsu Gun Powder Recipes Halwa Varieties Healthy Recipes homemade special dishes How To Icecream Idli Recipes Indian Bread Jalapeno Recipes jam Kesari Kids Lunch Box Recipes Kizhangu Varieties kollu Recipes kootu varieties kova Kovakaai Krishna Jayanthi Kuzhambu Ladiesfinger (Okra) Recipes ladoo Recipes Lunch Box Recipes Lunch Menu Ideas Mango Recipes methi recipes Milk Sweets Millets Recipes Navrathri Navratri Neivedhyam Navratri Sweet Neivedhyam Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Oats Recipes Onam Special Recipes one pot Pachadi Pakoda Paneer Recipes Paratha Recipes Party Recipes Party Snack Payasam Pickles Plantain stem Podi Varieties Pongal Recipes Pongal Varieties Poori Varieties popular Poriyal Varieties Porridges Potato Recipes Potluck rice varieties Pudhina Pulao Puliyodarai Pumpkin Quick Breakfast Dishes raagi recipes Rasam Raw Banana Raw Mango Recipes Recipe Varieties Restaurant Style Recipes Rice varieties Ripe Mango Recipes Salad Sambar Recipes Saraswathi Pooja Dishes Semolina Recipes Senai Sevai Sidedish for Breakfast Signature Recipes Snacks Snake gourd Soup Recipes Spinach Spring Onion Starters stew Street Food Street side snacks Summer Juices Summer Special Dishes Sundal Recipes Sweet Potato Recipes Sweet Varieties Tea Time Snack Thinai Recipes Thirukarthigai thokku Thuvayal Tips Toddlers Recipes Tomato Traditional Breakfast Dishes Traditional Diwali Recipes Travel Recipes Ugadhi Upma Varieties Vadai Recipes Vadam Varalakshmi Vratham Vazhaikai Veg Gravies Video Recipes Vinayakar Chathurthi

Garlic Paruppu Podi, my huband's Favourite podi variety. A spoon of Garlic Paruppu Podi with a spoon of ghee mixed with hot steaming rice, a wonderful and delicious dish. The flavour of garlic with mixed dals is dainty. In Andhra, this Paruppu Podi  is very popular. They call it as Kandi Podi and it would be more spicy. I have used moderate spice and also added pepper corns along with red chillies. If you are spice lovers, you can increase the red chillies.

Hazelnut Tea Cookies (Tea Cakes), a famous dish in Russia, referred as Russian Tea Cakes which is very scrumptious and often served with Tea. This yummy plump and round sugared cookies look like snowballs. I have used hazelnuts. But you can substitute with Almonds or walnuts too. Hazelnut Tea Cookies (Tea Cakes) with a cup of Green Tea , a great combination to start our day. Want to taste sugared snow ball cookies???

Usually we get the Vegetable pops in the fast food restaurants. The vegetables cooked with semolina and the balls are made out of it along with the all purpose flour and they further deep fried. I happen to see Veggie Pops recipe by Vahrehvah Sanjay. I was so much fascinated by the way he demonstrated the dish. I made few slight variations and made the the yummy and crispy Veggie (Vegetable) Pops. He also explained a small trick to get a restaurant style perfect veggie pops and I have followed his instruction and got a perfect restaurant style crispy snack! Hmmm the taste is delicious and the crispness tempts us to have more :-)

Snake gourd is a healthy vegetable. It makes a cooling effect within the body. Due to its high water compound, it is less in calories, fat-free but filling vegetable. It is rich in fiber, vitamins and minerals.  There are many dishes we can make with snakegourd and especially stew is a delicious variety liked by all age groups. Let's see the recipe of Pudalangai Kootu (Snakegourd Stew)

Noodles are favourite dish for all age groups especially for the kids. Even my 2 year old twin daughters are fond of maggie noodles. But i am not sure if maggie noodles are healthy as they and can consume frequently. So instead of using ready to make maggie noodles, i prefer to use the plain noodles and enrich with lots of vegetables to make it healthier. Vegetable Noodles are indeed very tasty and healthy.

My mom used to make this pickle in large batches and store it in the porcelain jar and we use it for multiple years. I still remember the flavor and texture of this pickle when my mom transfer this from the big porcelain jar to the small container for serving. Sour Naarthangaai pickle doesn't have oil or chillies which goes very well with the curd rice. Also this will be very much used to serve with 'Kanji' (porridge) for the sick people and to the 'just delivered mom's' as part of the Pathiya Samayal.

Some people make the 'Dry' version of this pickle, which lasts for many years. 

Drumstick leaves are very healthy as it is rich in iron. We need to include some variety of spinach in out daily diet to stay healthy. Drumstick Leaves(Murungai keerai) Poricha Kuzhambu is a mouth-watering kuzhambu variety. Drumstick leaves though health, has a slight bitter taste and many of our kids doesn't show interest to have them, this variety of kuzhambu makes them like this drumstick leaves. 

Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in tamil nadu for cooking. It has lot of medicinal properties and a very healthy flower and tasty too. But, to prepare Vazhaipoo for cooking is time consuming and hence the current generation do not prefer to cook it very often even though it is very cheap, healthy and tastier flower for cooking. Try this Vazhaipoo Paruppu Usili and share your comments.

Senai (Elephant Yum) is a common root 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. Make sure that the Yum is cooked completely. 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. Masiyal is nothing but "cooked and smashed". 

As all of us know Pongal is a special occasion and every one wanted to make sure that the lunch menu on Pongal day a grand and great. The intention of this post is to share the lunch menu that we follow which I believe makes your Pongal a grand. In the souther part of the tamilnadu, the brahmin's give more importance to the Pongal than the Bogi. Accordingly their lunch menu will also vary. I found that in Chennai the northern part of Tamil nadu, bogi is given more importance than the Pongal. The below menu is the one that we follow and this varies from family to family. Happy Pongal.!!

Bogi & Pongal Festival Special Lunch Menu

Pongal FesivalBogi Festival
Sarkarai Pongal
Purana Poli
Pongal Kootu
Cucumber Thayir Pachadi
Mango Pachadi
Vazhaikaai Podimaas
Kadamba Curry
Mixed Vegetable Kootu
Kalyana Rasam
Lemon Rasam
Arisi Paruppu Payasam
Kadalai Paruppu Payasam
Medhu Vadai
Paruppu Vadai
Puli Milagai
Curry Leaves Thokku
Appalam Fried AppalamFried Pappodam

Pongal Kootu / Kadamba kootu is one of the important  festival sambar. Mainly prepared on Pongal Festival. We can call this as Kanu Kootu. We have to prepare this on Pongal and we can keep one ladle of kadamba sambar separately for Kanu festival. Here we are using mixed vegetables and so the flavour is excellent. Lets go the recipe now...
Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu

Preparation Time10 mins
Cooking Time30 mins

Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu

Ingredients for Sambar:

Tamarind1 small lemon size
Thur dal1/2 Cup*
SaltTo Taste
Sweet Potato1
Raw Banana1
Pumpkin100 grams
Ash Gourd100 grams
Mochai (Lima Beans)1/4 cup
Broad Beans(Avarakkai)10

* My one full cup is 250 ml capacity

Ingredients for Grinding:

Red Chilli8
Channa dal(Bengal Gram)1 tablespoon
Coriander Seeds2 tablespoon
Grated Coconut 1/2 Cup
Fenugreek seeds1/2 teaspoon
Oil1 teaspoon

Ingredients for Seasoning:

Oil2 teaspoon
Mustard Seeds1 teaspoon
Hinga Pinch
Red Chillies1
Curry LeavesFew

Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu

  1. Wash all the vegetables and chop it into bigger pieces and keep it ready. Wash the thur dal and pressure cook it

  2. Extract the tamarind juice and keep it aside. 

  3. Heat oil in a heavy bottomed pan, and add coriander seeds, channa dal, red chillies, fenugreek seeds and fry it till the dals become golden brown color. Finally add grated coconut and fry it till it becomes light brown color

  4. Take the fried grinding ingredients in a mixer. We can grind it to a nice powder. But i always prefer to add water and grind it to a paste so that it will easily get mixed up with the kootu without forming lumps.

  5. Now add chopped vegetables to a pan and add water to cook the vegetables. When the vegetables are half-cooked, add tamarind juice along with salt

  6. Allow the vegetable-tamarind extract to boil till the raw smell goes off. Meanwhile, mash the cooked dal and when the vegetables are cooked completely, add the smashed dal to the tamarind mixture and mix well. Then add the ground paste and stir nicely and keep the sambar in flame to boil for 5 minutes

  7. Heat oil in another pan, add mustard seeds. When the mustard seeds starts to sputter add hing and fry for 10 seconds. Finally add chopped curry leaves and broken red chillies and give a quick stir and add it to the sambar and mix well and remove from flame

  8. The delicious Kadamba Kootu / Pongal Kootu is ready to serve with hot rice. We can cook rice and smash it and mix with the Kadamba Kootu / Pongal Kootu  and serve hot.
  9. Kadamba Kootu / Pongal Kootu
    Kadamba Kootu / Pongal Kootu

Raw Mango Morkuzhambu is slightly different from our normal Moor kuzhambu. As the name suggest we add raw mango also for the sour and it tastes very well. Because of the presence of the raw mango, we need to use half the quantity of thick butter milk as we use for the traditional moorkuzhambu. I have added cucumber also in this kuzhambu. This kuzhambu is very much appreciated by my relatives and guests. Try the new variety of moor kuzhambu and let me know your comments.

Oats Peanuts Ladoo, a delicious and healthy sweet dish. When I started with Oats varieties, First thing I learnt is that we can prepare different varieties of dishes with Oats and mainly whatever dishes we make with Semolina,we can make them with Oats. So initially I thought of making Oats ladoo like we do for Maaladu and Rawa Ladoo, but later I decided to do healthier with Jaggery instead of Sugar. It is a great delight and we can gift this for our friends and relatives...
Lets see the method now...

This time from the shop, instead of the Paneer cubes, I bought paneer bar as I have planed to make crispy Paneer Fingers. Paneer Fingers, a yummy, crispy appetizer / starter dish. A very simple dish to concoct. A small twist which I have used here in the below recipe is adding of peanuts along with bread crumbs, which makes a nice coat to the paneer fingers and also the broken peanuts relishes the dish with additional flavor. A sure hit dish for any parties or even for Potluck! Try this yummy dish and let me know your comments!!!

I happen to see Cranberries in my locality supermarket. Before buying them, I had an impression that they are very sweet like cherries or strawberries. One of my close friend bought cranberries and When she tasted a single cranberry, she told me it tasted sour and bitter, then I thought of buying cranberries and doing some spicy dish out of it and tried out chutney. The taste of Cranberry Chutney is amazing and it goes very well with Dosa, Idli etc

Oats Carrot Kheer, a yummy dessert variety from Oats. A healthy Oats variety dish which is rich in protein and fiber. For sweetener, I have used honey instead of sugar to make this dish healthier. Always try to reduce the intake of sugar and substitute with honey instead. This is a very simple dish but very tasty to delight our family and friends.

Murungai Keerai (Drumstick Leaves) are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine diet. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.

Vegetable Masala Oats Porridge, a very healthy and tummy full breakfast for a wonderful morning. Adding vegetables and masala makes the simple oats porridge rich in taste and flavor. Even nutritionist also suggest us to take different form of oats instead of simple oats porridge with milk or yogurt. So These different varieties would encourage us to consume oats at regular intervals. I have seen many kids including my daughter who doesn't prefer oats because of its sticky nature when cooked. But adding vegetables and masala make them to like oats and we are anyways enriching them with vegetables and hence it is healthy for them also. 

I make this Tiffin sambar especially with Idly and hence the name Idly Sambar or Tiffin Sambar. This sambar goes very well with Idly/Dosa. I use moong dhal (Payatham paruppu/Siru paruppu) for the preparation of this sambar. If you invite somebody for the breakfast/tiffen and you are making idly/dosa, then try Tiffin sambar next time to serve with Idly/dosa and i am sure your guest will like it and no wonder if they ask the recipe for idly sambar.


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