2017
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Diwali is always special for most of us and every Diwai most of us plan to make some new dishes which can surprise our family and friends. One such recipe is Suryakala, Chandrakala and Lavanga Lathika. This is a 3 in 1 Sweet dish where the outercover and also the filling the remains the same. The shape of the sweet differentiates from one another. As the name suggests, Suryakala is in circular shape like 'Sun', Chandrakala in the shape of a Crescent moon and Lavanga lathika is in rectangular shape with clove on the top. 

So making the filling and outercover once and do 3 types of sweet dishes would surely make our effort easy and also we can surprise our family. Lets see how to make this simple dish...

Mysorepak is a rich and popular sweet in southern india.  Most of us buy mysorepak from sweet shops during festivals thinking this is very hard to make at home. But this is one of the simple and easy sweet you can make under 30 minutes and you will have 20-25 pieces. A rich and delectable sweet to share with your friends and relatives. I have already shared the recipe of krishna sweet mysorepa in my blog. That method needs lots of ghee which melts in our mouth. This version is the crispier version of mysorepak. in this version going to use less ghee and the muysorepak is crunchy and tasty! 

Kara Kara, Muru Muru Buttons, a crispy snack which is so simple to make with all available ingredients at home. A very easy and quick to make dish. No hassle with press and mould. Crispy buttons are made with rice flour and dals. Using homemade rice flour gives a nice texture to the dish, but we can very well use store bought rice flour. Store bought rice flour gives a little more reddish color to the dish. We even do this dish as an evening snack and enjoy with tea / Coffee. Try this simple dish for this Diwali and enjoy the snack!

Kaju Pista rolls, a very rich and scrumptious Indian desserts / sweets. A popular Indian sweet you can find in any Sweet shops and even in restaurants. This Kaju Pista rolls are made from powdered cashews which are combined with sugar syrup to make a cashew dough which then is rolled like a paratha and used as outer cover. The inner filling is Pistachio powder combined with powdered sugar, food color with milk to form a Pista dough which is then rolled like a thin log and used as filling inside the cashew outer cover and rolled like a log and cut into 2" cylinders. A very quick and easy to make delicious sweet. Perfect for Diwali and other occasions.

Carrot Halwa (Gajar Ka Halwa) , One of the most popular Indian dessert, very tasty and mouth-watering. Conventionally, making carrot halwa is time consuming and it has a rich taste of milk. But adding mawa speed up the process. We are going to cook the carrots in very little milk and enrich with mawa. Adding mawa not only enhances the flavour and speed up the process but also makes the halwa thicker and so tasty. Try this quick and easier method of making Carrot Halwa (Gajar Ka Halwa) with Khoya and enjoy this delicious dessert!

Jangri is a very yummy and traditional sweet variety. Jangri is one of the popular sweet dish available in most of sweet shops in India. We can see many people buying Jangri from the sweet stalls especially for Diwali and other festivals. This is a very simple and easy to make sweet dish at home with all simple ingredients. We just need little patience to get the right shape, otherwise this is one of the easiest dish to make at home.

Crispy fried Gram flour noodles spiced with carom seeds is one of the popular SouthIndian snack. Kids might want to eat some crunchy and crispy snack during holidays or even they return back from their school. this is one of the kids favourite snack. we can make Omapodi quickly with the ingredients that are mostly available in any Indian Kitchen.
Omapodi with hot tea / coffee, is a perfect evening snack during weekends. I usually prepare this often and also for Diwali along with some other snacks. Again, my dear readers living in abroad, if you don't have the omappodi nazhi (Omappodi press and mould) then make sure that you get the one when you visit India :-)

Fresh grated coconut in cardamom flavoured sugar syrup taste wonderful. If you are a sweet lover then you will love it for sure. Coconut Burfi as its name suggest is a sweet made of the coconut which can be cooked easily and quickly. Coconut Burfi (Thengai Burfi) is a tasty south Indian sweet done on most of the festival days. Most of us make this tasty burfi for Diwali. A little care needed otherwise a simple sweet yet so mouth-watering dish.

Adhirasam is a traditional sweet dish which will be done for most of the festivals. For auspicious and even for inauspicious occasions, adhirasam is one of the main dish. Learning to make adhirasam is one of the mandatory requirement for all Indian Women especially Southern part of India. Even for Tamil Weddings, Adhirasam is one of the seer dishes which is mandatory from bride side. Making adhirasam at home is simple but we need little patience to fry the adirasams one by one carefully. Lets see how to make the delicious adhirasam at home with step by step photos and instructions.

Crumbled or grated Paneer cooked in spicy tomato Onion gravy and used as a filling for sandwich. A perfect healthy filling breakfast. Some kids don't like to have veggies like raw onions, tomatoes, capsicum. Most of the kids love paneer in any form like gravies or stuffed paratha etc, this crumbled Paneer stuffed sandwich would be a treat to them. My kids love this Paneer Bhurji Sandwich for their sunday breakfast along with ketchup and a glass of orange juice. This would make a perfect breakfast!

Dates and Nuts Roll is a delicious Indian recipe served as a Dessert. This Dates and nuts roll is a very healthy,easy to make,Zero sugar, diabetic friendly, Indian sweet recipe.It is popularly known as Khajoor katri (In Hindi) in North India.I have seen this sweet in all the famous sweet shops. This is a very healthy and nutrition rich sweet. We don't need to add any sugar for this roll. The sweetness of dates are enough. Dates along with our favorite nuts makes this sweet so scrumptious. A very quick and easy to make sweet for any occasions!

Mixed dal Sweet sundal is a unique sweet recipe made of mixes of dhals. Most of us have a tradition to make the conventional sundal for Navratri with different lentils. This is a treat to our sweet tooth. Its the combination of mixed lentils and the jaggery along with grated coconut enriched with ghee. A perfect offering to Goddess in the auspicious occasion of Navratri festival!

Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. They are prepared by adding mashed potatoes and few Indian spices in the Amaranth flour. We can also use the conventional wheat flour. But in North India, especially on fasting (vrat) days, they have a tradition to use Amaranth flour or Buck wheat flour or Water chestnut flour as they are gluten free. Here we are going to make aloo puri using Amaranth flour, which in tamil is a flour made from thandu keerai seeds. Generally for Navratri we invite our friends and relatives to our home to show our Golu and give them thamboolam (Haldi+kumkum+gift). We always prepare a little snack to treat our guests and this Aloo Poori would be a perfect snack for our guests!

We can make many variety of sundal during Navratri. Doing Kondakadalai (chickpeas) sundal will be boring and also we need to make fresh and different prasad for Goddess. This Green moong Sundal (Pachaipayiru Sundal) is also simple to make and it is so healthy and delicious. So protein-rich sundal that would make a healthy evening snack too.

Sweet Rice Jaggery Puttu / Arisi Vella Puttu is a traditional neivedhyam dish for Navratri fridays in my home town. Also for Puberty event, this is one of the important sweet dish we do. Its a little complex recipe, but finally the taste is divine. Try and let me know your comments!!!

Moong dal sundal is a simple and delicious sundal made during Navratri. Most of the sundals required overnight soaking, but Moong dal sundal just needs an hour of soaking or we can just skip soaking too and we can start the cooking directly. Just soaking an hour before quickens the process of cooking the dal. Very simple and easy to make Sundal Variety!

Chickpeas (Kondakadalai) Sundal is the delicious recipe that will be prepared by all devotees on the auspicious occasion of Navarathri. We invite relatives, friends, neighbours to our homes for Golu and distribute prasadham, gifts, etc. Sundals are popular during Navarathri as these are offered as prasadhams to the guests visiting our home.

Green Moong dal khichdi is a simple one pot dish of whole green gram dal and rice. Khichdi is wholesome and nutritious. Whole green gram legume is rich in proteins and fiber and when combined with rice as in this recipe, makes for a complete meal.If you are looking for a quick and healthy lunch or dinner idea, then do try out this healthy green moong dal khichdi. This dish can be served with Papad / Raitha. We can skip the onions, and make this dish during festival days.

Kuttu is BuckWheat Flour in english. Buckwheat is gluten free flour and hence considered as an ideal food especially during fasting days. In Northern Part of India, especially during Navratri or other festive occasions, women used to keep Vrat and during Vrat only few ingredients they can consume and out of which Buckwheat is one healthy flour and they can make many delicious dishes using Buckwheat flour. It does not fall in grain category and hence is deemed fit for consumption during fast or vrat. It can also be consumed by people having gluten allergies. Buckwheat is a very low calorie food. It is a rich source of of proteindietary fiber,  vitamins and several dietary mineralsThis halwa recipe is same as besan ka halwa or atta ka halwa.  This can be prepared very quickly and but stirring continuously is very important to avoid lumps. This North Indian sweet Kuttu Ka Halwa (Buckwheat Halwa) is perfect for any religious fasting like navratri, ekadashi or shivratri.

Sambar Sadam, a popular dish in most of the South Indian Restaurants. Especially when we order for mini meals or as an individual dish, this sambar rice stands out because they are not only yummy, but also very rich dish with mixed veggies and along with protein rich lentils (thoor dal). Kadamba means mixed, we are going to use mixed veggies and also rice and lentils thats why we call this as Kadamba Sambar Rice. We don't need a separate curry for this awesome Sambar rice, just with Appalam / papad this Sambar rice would be a perfect one pot meal for us!

Gulab Jamun is a traditional and popular dessert variety of India. For Diwali and many other occasions, we tend to make this delicious dessert. Gulab Jamun are simple and easy to make. Most of us have the habit of getting ready mix for Gulab Jamun. But making Jamun using store bought Khoya is one of the quickest method and also the Jamun will be really really soft and delicious. Some of us make Khoya at home which we can use it for making soft Jamun. In this video, I have used store bought Khoya which I brought it to room temperature and crumbled it and then used with maida to make soft and yummy Jamun. Try this method of making Gulab Jamun using Khoya and you will never think of buying ready mix again! 

Paneer cubes are cooked in spicy onion-tomato and fresh cream gravy makes a delicious Paneer Lababdar. It is rich, creamy and delicious gravy. Most of the restaurants have this wonderful dish in their menu. Also this is a popular dish in Punjabi Cuisine. "Lababdar" means "Strong desire for something and indulge to fulfill the desire. This name suits this dish so much that we indulge to give our taste buds an ultimate treat!

Ada or Ela Ada (Ilai Ada), is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf. For Onam Sadya, many Keralites has a tradition to make Ela Ada. The sweet filling is usually the traditional coconut jaggery puran. But we also use chakka varatti as the filling. Making Chakka Varatti is a separate recipe so this will make the ela ada little complicated. So instead of chakka varatti, I used jackfruit pieces in the coconut-jaggery puran and used this delicious filling inside the rice pocket. Steaming in banana leaf gives a nice flavor to the dish. Those who living abroad who don't have an option of banana leaf can use parchment paper to steam the rice parcels.

Chakka Pradaman is a traditional payasam of Kerala. It is a mouth-watering dessert that makes the taste buds tingling. Usually this is prepared for Onam Sadhaya. The main ingredients of chakka prathaman are chakka varattiyathu and jaggery. But making chakka varatti itself is a heavy time consuming task. So this is the easier and quicker way to make Chakka Pradhaman (Jackfruit Payasam), this is a simpler version and obviously tastes different than chakka pradhaman with varatti but still so so yummy and tasty with the rich flavor of jackfruit along with coconut milk. 
The conventional Chakka Pradhaman with Chakka Variety recipe is already published. Click here for the recipe

Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa. We can also say, Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… Malpua is a mouth watering classic Indian dessert made for festive occasions.

As it name suggest, this kuzhambu is made of Garlic cloves and curry leaves. Both these have medicinal properties and hence good for health.  This kuzhambu will go very well with Idly, Pongal, Aappam, Idiappam in addition to the white rice. I usually make Poondu kuzhambu differently, but this method that i saw in one of the TV show and attempted the same. It turns out to be very good.  This kuzhambu will come out as a thick consistency like pulikachal.

Curry leaves has various health benefits. It poses the qualities of herbal tonic. Curry leaves are also useful in preventing premature graying of hair. Curry leaves are beneficial in problems like constipation, stomach problem, vomiting, nausea and rashes. The use of curry leaves in cooking enhances the taste and smell of food. Garlic acts as an antiseptic and it has its own medicinal benefits. 

Traditional Maharashtrian rice is an amazing combination of spicy flavours. The main flavor is from Goda Masala which is readily available in most of the shops. We can even use garam masala instead of Goda Masala but authentic Masala Bhat has Goda masala in it which has some more unique ingredients in addition to conventional garam masala,. This is a one pot meal and a perfect potluck dish too.

Thengaai Poorna Kozhukattai is a delicious sweet and is favourite for Lord Ganesh. Devotees will offer this yummy dish for Lord Ganesh on evey Ganesh Chathurti(Vinayaka Chaturti) and even of monthly chaturthi days. Even on the auspicious Varalakshmi Viratham we make this yummy kozhukattai as neivedhyam dish. We can make many different varieties of kozhukattai, but thengai purana kozhukattai is the traditional neivedhyam dish.

Paal Kozhukattai is an easy to make modak variety which is a popular chettinad dish. We can make Pal kozhukattai with sugar or jaggery. This is the Pal kozhukattai preparation with jaggery and coconut milk. I have already published the sugar version of this Paal Kozhukattai. Always jaggery with coconut milk goes very well and the taste is so good that we will be tempted to have more. Here also rice flour based kozhukattai balls are cooked in thin coconut milk and then combined with jaggery and finally garnished with thick coconut milk. 

Vinayaka Chaturthi is the great Vinayagar festival and also the birthday of Lord Vinayagar or Pillaiyar. Vinayaka Chaturthi also known as "Ganesh Chaturthi" in Maharashtra and North Indian States. Vinayakar chaturthi festival is observed in the Tamil Month "Avanai-Valarpirai Chathurthi” or (4th day after new moon in Aavani) is special day for Elephant headed Lord Shri Vinayaka. The elephant headed vinayagar son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fortune. Lord Vinayaka is the Prime God for everything. We always pray to Lord Vinayaka before starting any auspicious events / pooja. We always offer Appam, Aval, Pori, Modhagam and lots of fruits for Lord Ganesha. 

Many of us are still Maggi Lovers. Maggi is very quick and easy to make. Especially street style maggi is so yummy as it is enriched with  stir-fried veggies. Though lots of us have confusion of whether to cook maggi anymore or not, I still feel once a while we can have Maggi. This veggie rich Maggi Noodles are so easy and also quick to make. In most of the office pantries this spicy veggie rich Maggi will be the most popular dish. Hot and spicy Street Style Veggie Maggi Noodles is always a delight to our taste buds!

Appam is one of the important neivedhyam dish for Krishna Jayanthi festival. On the auspicious occasion of Krishna Jayanthi, especially in the evening when we plan to invite Lord Krishna home, we have to fry the sweet appam. Nei Appam is one of the famous dish in Kerala.  We usually make nei appam for many occasions like Avani Avittam, Karthigai Deepam and many auspicious occasions. Even we can prepare this as an evening snack and serve this as an after school snack for the kids!

Betel Leaves, also called as Vethalai in tamil has lots of medicinal properties. In Southern India, we consider these leaves as so auspicious and we offer betel leaves to God and also its auspicious to give to women and girls betel leaves with betel nuts along with turmeric and kumkum. Also, in marriages or other occasions, after a heavy food, we will take betel leaves with betel nuts for digestion. For cough / cold my MIL used to make a kashayam with betel leaves, pepper and tulsi leaves. With the betel leaves we can make quick rasam which helps to soothe and cure cold / cough. Betel Leaves Rasam / Vethalai rasam is simple and easy to make and it has the strong flavor of vethalai along with other spices. 

Seedai is one of the important Neivedhyam dish we make for Krishna Jayanthi. Coconut seedai is a traditional dish made in our home every year for Krishna Jayanthi. Unlike, salt seedai, which should be done cautiously, this coconut seedai doesn't have the fear of bursting. A very simple to make seedai with a rich flavour of coconut. We need to make these seedai with our hand pressure only with the moisture of the freshly grated coconut. A very crispy and yummy snack. These seedai are hard to bite. We need to just put them in mouth and slowly enjoy the flavour of coconut and eventually it will crumble and you can enjoy the taste of the coconut seedai!

Vella Seedai or sweet Seedai is one of the important neivedhyam dish for Krishna Jayanthi festival and Thirukarthigai festival. This is one of the trickiest dish. Even for more experienced people, sometimes it wouldn't be a successful attempt. Every time is an experience with this sweet seedai. Beginners may find it difficult in their first attempt. For beginners, you can see this another method for sweet seedai which will be easy for them for their first attempt. The other method of making sweet seedai would not be crispy. We just need to prepare adhirasam dough but make small balls out of it and make seedai. So you may not go wrong in that. 

Uppu Seedai (Salt Seedai) is another important and traditional neivedhyam dish for krishna jayanthi festival. In my childhood days, my mom used to prepare 5-6 batches of dough and me and my sister with my dad had helped my mom in rolling the dough into small balls. My dad has lots of patience and he used to roll it into very small ball and small balls are actually very crunchy than the bigger balls. It is a bit of tiresome process to make uppu seedai but the end result would be very delicious. We used to think why mom is making 5-6 batches but later we could see we have more seedai so that we could enjoy the delicious and crispy seedai atleast for a week. 

I know many people who are very scared of doing this uppu seedai. Many of us have a bitter experience in doing uppu seedai as sometimes it may burst while frying in the oil. The steps looks simple, but some points we need to keep it in my mind while preparing the dough to avoid bursting.  There are many reasons why it is getting burst in the oil. Please refer my notes for how to Avoid Uppu Seedai(s) from bursting in hot oil. 

Gokulashtami (Sri Krishna Jayanthi) celebrates with great pomp and show, the birth of Lord Krishna who was born more than 5000 years ago in the 28th year of Dwapur Yug. It is one of the most celebrated festivals for Hindus not only in India but also, all over the world. Janmashtami is about the joy, people all over the world feel for their beloved Lord Krishna. Gokulashtami (Sri Krishna Jayanthi) falls on 8th day after Avani Avittam function. Normally on this auspicious occassion people will fast from the morning and during the sunset, they will do pooja for Lord Krishna by offering lots of sweets and neivedhyams. Butter is favourite for Lord krishna and hence people will offer milk, curd, buter, Aval, fruits and some more sweets to God on this special day. During Krishna's childhood, he is fond of butter and he will steal the butter from pots which will spill out in the floor and when he walks, it forms a nice palm prints. So keeping this in mind, the devotees will draw small footprints from the entrance of house to the pooja room.

Varalakshmi Pooja is an important pooja performed by many women in the states of Andra and Tamilnadu. This year Varalakshmi Viratham is on 4th Aug 2017.

Varalakshmi Pooja is celebrated on the friday, before the full moon day, in the Tamil Month Sravana (July-August). Varalakshmi is yet another form of Lord Vishnu’s consort, Lakshmi, the goddess of wealth. Varalakshmi is believed to be the one who grants boons (Varam).

Varalakshmi Pooja can be performed any woman with no restriction of caste or creed. The legend of Varalakshmi Vratham is that Goddess Varalakshmi appeared in a woman devotee named Charumathi’s dream and expressed her satisfaction in the woman’s devotion towards the Goddess.

Tamil Month Aadi, marks the beginning of monsoon in TamilNadu. During this month, water levels in the rivers increases due to monsoon. To show our gratitude to the nature and to thank Mother Cauvery river, we celebrate Aadiperukku. Adiperukku is a unique South Indian and specially a Tamil state festival celebrated on the 18th day of the Tamil month of Aadi.

For most of the Paneer masala, the underlying gravy is onion+tomato mixture. But instead of the conventional onion-tomato gravy, here the main ingredient is coriander leaves. The predominant flavor of coriander leaves makes this dish really delicious and yummy! Also the garlic cloves dominates the flavor. This spicy Dhaniya Paneer is a best combination for any Indian roti / Naan varieties!

Akki roti is a rice-based breakfast item unique to the state of Karnataka, India. Akki rotti means "rice bread" in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Soft-n-crispy flatbread made with rice flour, grated carrot, onion and basic Indian spices. Very tasty and easy to make roti. Try this Akki roti and you will surely love it.

Green Peas Kachori(Matar Kachori)-Crisp savoury bursting with fresh flavour of seasonal peas..  It has perfect crisp, flaky texture with very flavorful green peas stuffing inside. A quick and easy to make crispy snack which is perfect to be served as an evening snack with hot tea / coffee.  Instead of making the whole outer cover in maida, we can add wheat flour and maida in equal proportions to make this snack little healthy. Also green peas filling gives a very good flavor and taste. Try this easy to make Matar Kachori (Green Peas Kachori) and I hope you will love it :-)

We can make variety of easy to make ladoos and one such is Moong Dal Ladoo (Pasi Paruppu Laddu) also refereed as Nei Urundai. Moong dal is very healthy and nutritional. Mixing jaggery and ghee with moong dal makes it not only delicious but also healthy. Many of us already like this moong dal ladoo and make this often. We can also use sugar instead of jaggery, but i love to add jaggery as it gives more taste than the sugar and also healthy!

Aadi month(July 17th - August 16th) is the 4th month of the Tamil Calender. The next six months from Aadi to Margazhi is the Dakshinayana punyakalam. It marks the beginning of the night of Devas. Traditionally, Aadi month is considered as inauspicious and most people avoid auspicious ceremonies during this period. But few important festivals are celebrated in this month. This month is special for Goddess Shakthi. Poeple worship Goddess and her different forms during this month to get her blessings for their wealth and happiness.

When I was living in Nagercoil, i used to get the Rasa Vadai from the small tiffen shops along with the morning tiffens. The vadai used to melt in the mouth along with the flavor of  rasam. I attempted to make the same vadai to that perfection, but i should admit that it hasn't come up to the same level of  taste and perfection, but its not bad as well :-).  For Rasa vadai i would prefer to use the 'Masala Vadai' instead of the medhu vadai.

Want to make a crispy snacks for tea time? Try this instant Coconut Milk Murukku with readily available ingredients in most of the Indian Kitchen. Generally we make murukku by mixing rice flour, moong or urad dal flour with water, salt and knead it to dough and squeeze the dough through murukku press and mould. Here the main ingredient is Coconut milk. Freshly ground coconut milk is used to mix the flours instead of plain water. Coconut milk adds an extremely nice flavor to the murukku. Even we can use store bought coconut milk which eases the whole process. Simple and quick to make murukku. Crispy Coconut Milk Murukku with hot cup of tea / Coffee is a perfect evening snack! 

Shahi Tukda is a popular, delicious and simple sweet dish made using bread, milk and nuts. When I was in UK, my best friend made this yummy dish and she taught me how to make. Now whenever I make this recipe, I always remember the best moments with her :-). Even for the beginners this is one if the simple dish that would never go wrong. Ghee fried bread soaked in evaporated milk (Rabri) and garnished with nuts and saffron is a wonderful and rich dessert. We always do lots of traditional sweets for Diwali. Try this Shahi Tukda for this Diwali and surprise your family and friends.

Want to make a perfect side dish for Idli / Dosa / Ven Pongal in a quick and easy way? Try this Onion Gotsu. Goes well with many South Indian Breakfast dishes, especially with Ven Pongal. I have already published my version of Brinjal Gotsu. My friend's Sister shared with me how to make this Onion Gotsu, it was  so simple but so so tasty especially when served with Ven Pongal. For brinjal gotsu we need to use dal and it takes little more time than this onion gotsu. On the other hand, this Onion Gotsu is very quick to make.By the time the pongal is getting ready, this gotsu will be ready in no time.

We can do a lot of side dishes with potato(Aloo). But Aloo Methi is one of my favourite dishes because of Methi leaves. Methi leaves is a God's gift to us. It is so health and an important herb that we should include very frequently in our cooking. It is rich in protien, calcium, iron. Minerals and vitamins are also very high. Both methi leaves and seeds tastes bitter but thas exceptional medicinal uses and also have many good things to boost our beauty.

Paneer Ladoo (Malai Ladoo) Recipe with paneer and condensed milk is one of the popular North Indian Dessert. Very quick to make easy dessert. Obviously home made paneer would be a better option for this lovely dessert. But still we can do with store bought paneer. I use store bought paneer to make this dish and it turned out yummy. With Store bought Paneer and condensed milk, it will take only few minutes to make nearly 20 delicious Paneer Ladoos. 

Potato, raw banana, tara root are some perfect veggies for any dishes especially for South Indian Rice varieties and even for simple Rasam and Kuzhamb dishes. Even for the Pulao varieties, this Plantain Fry(Vazhakkai Vathakal) would be a perfect accompaniment. Most of us do this same method and make Plaintain Poriyal, but it would be helpful for the beginners who are learning to cook.

Want to a make a quick, simple yet healthy rice variety? Then try this delicious Vegetable Fried Rice. Mixed veggies like beans, carrot , capsicum, cabbage and spring onions are finely chopped and sautéed in high flame till they are almost cooked and then combined with cooked fluffy rice along with pepper powder, salt, and soy sauce. Very Quick to make and a great Kids Lunch box dish too. Enriched with veggies this would be a perfect healthy rice variety for kids. Also serve with raita of your choice which has yogurt, in turn a dairy portion is also included. Try this simple and easy Vegetable Fried Rice and you will surely love it!

Kadai Paneer, another yummy variety of thick vegetarian gravy using Paneer. I always wonder the magic behind the nice aroma of the Kadai Paneer in Punjabi restaurants. I tried many different variations of kadai masala and finally VahrehVah's prepration turned out the perfect one. Thanks to Vahrehvah Sanjay for sharing such a wonderful restaurant style Kadai Paneer.

A very popular recipe from the land of Nilgiris. The main uniqueness to this dish is the green hue from Coriander and mint leaves. Thinking of Nilgiris reminds off the green leaves in that beautiful place. The same way, this veg kurma is also enriched with the rich flavour of coriander and mint leaves along with conventional spices. I first tasted this awesome dish in one of the Indian Restaurants "Malgudi" and it was so nice to taste with Naan. When I checked the ingredients in their menu card, I saw this kurma is enriched with mint and coriander leaves. Tried this yummy Nilgiris Vegetable Kurma immediately at home and got nice appreciations from my family :-)

Seepu Seedai Recipe is a traditional yummy snack made with rice flour, dal and coconut milk. A very crunchy and crispy snack usually made during Diwali. Normally for the conventional seedai which we make for Krishna Jeyanthi, we use rice flour, urad dal flour along with ghee and salt and mix with water and make it to a dough and make seedai. The slight change in this Seepu Seedai is we use coconut milk instead of plain water to knead it to a dough. The rolling of seedai into cylinder is time consuming but still worth its effort. Try this crispy and tasty Seepu Seedai!

Want to eat Puliyodarai but with a little twist and healthy? Puliyodarai mix is easy to prepare and we can make in a big batch and store it in air-tight container and refrigerate it. We can use the puliyodarai mix and mix with any type of millets. First we need to cook the millet and keep it aside and then after making the puliyodarai we can mix and enjoy. Even with broken wheat, aval we can mix the puliyodrai. So Instead of tasting the conventional tamarind rice, we can enjoy the same taste with the millets to make it little healthy! Try this Varagu Arisi (Kudo Millet) Puliyodarai and you will surely enjoy it. 




Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian
Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice
Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice


Ingredients:
Kudo Millet / Varagu arisi1 Cup*
Tamarind1 Lemon size, soaked, extracted
Turmeric Powder1/4 Teaspoon
SaltTo taste
Asafoetidaa Pinch

*  1 Cup = 250ml

For Grinding:
Coriander Seeds2 Teaspoon
Fenugreek Seeds1/4 Teaspoon
Red Chilli8-10
Peppercorns1/2 Teaspoon
Sesame Seeds2 Teaspoon

For Seasoning:
Gingelly Oil3 tablespoon
Mustard Seeds1 Teaspoon
Split Urad Dal2 Teaspoon
Bengal Gram Dal2 Teaspoon
Peanuts3 Tablespoon
Curry Leaves Few


Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice
Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice
Method:
  1. Soak the tamarind in warm water in 10 mins and squeeze to extract the juice
  2. First lets work with the millet. Wash the millet thoroughly and soak in water for 15 mins
  3. After 15 mins, drain the water. Bring 2.5 Cups of water to boil. Once the water starts to boil, add the drained kudo millet and stir well.  Allow the water to absorb fully and then close the pan with a lid and keep the flame low and cook for 5 more minutes. Once all the moisture is absorbed and millet is cooked, switch off the flame. Allow the cooked millet to cool completely to become fluffy. Now the cooked millet ready!
  4. Heat a pan. add coriander seeds, fenugreek seeds, red chili and peppercorns and dry roast till we get nice aroma. Finally add sesame seeds and roast them till the sesame seeds starts to sputter. Take these roasted ingredients aside and allow it to cool. Grind the roasted ingredients to a smooth powder
  5. Heat gingelly oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal, bengal gram dal, peanuts and roast them in oil.
  6. Then add curry leaves and saute for few seconds. Then add tamarind extract to the pan
  7. Then add turmeric powder, salt, asafetida and allow the tamarind extract to boil till the raw smell goes off
  8. Then, add the ground puliyodarai spice mix and stir well. Allow the puliyodarai mix to boil in low flame for 5 mins. Allow the oil to ooze out from the puliyodarai mix 
  9. Then switch off the flame. Add the cooked millet and gently mix with the puliyodarai
  10. Serve the delicious Varagu Arisi (Kudo Millet ) Puliyodarai and enjoy!!!
  11. Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice
    Varagu Arisi Puliyodarai Recipe | Kudo Millet Tamarind Rice

Ulundhu kali is south Indian delight which is high in protein,low in fat and very good for women which helps to strengthen hip bones. One of the most healthy dishes given especially to girls. Its traditionally eaten with jaggery and gingelly oil.  Especially when a girl reaches her puberty age, this is one such nutritional rich laddo that will be tasty as well as so healthy that gives her enough strength to manage her rest of her days especially during the period days as well as during pregnancy.

Mango Kulfi, another refreshing "Beat the Heat" lip-smacking dish! We can easily make this wonderful delight with few ingredients that are mostly available anytime in our home. Especially during mango season, we get fresh mangoes and we can make homemade mango kulfi. I got Banganapalli mangoes from Indian Store and immediately my kids asked for kulfi and so I made a fresh batch. Kulfi tastes even better when we use the traditional clay pots to freeze but if not we can use the normal popsicle moulds and we can make these yummy Kulfi.

Adai is a very scrumptious breakfast dish. Adai Aviyal is one of the famous dish in most of the restaurants in Southern India. Broken Wheat is a very healthy ingredient which is often recommended by all the nutritionist whenever we start speaking about dieting. Broken wheat Adai is a healthy breakfast dish as we are not including rice in this preparation, yet a very tasty adai which goes very well with aviyal. I personally like serving this samba godhumai adai with panavellam (jaggery / palm sugar).

Munthiri kothu (Chittu Urundai) is a popular sweet dish in Kanyakumari. Since my MIL is from Nagercoil, she used to make this munthiri kothu often. Even for Ganesha Chaturti, she used to make this as yummy Munthiri kothu as an offering to Lord Ganesha. The main ingredients for filling are Green moong, Sesame seeds, Dry coconut and jaggery. For the outer cover, we need to make a batter with rice and wheat flour and which is used to coat the moong balls and finally deep fry the modak. Mundhiri means "cashew nuts"but, there is no relationship between cashew and this recipe and it doesn't even use cashew in it. In colloquial Tamil of southern districts of tamilnadu and in kerala, mundhiri translate as grapes. It is also deep fried as bunches of three or four which resembles a bunch of grapes, hence the name. 

Most of the time, thinking of kids friendly lunch box dishes are our main challenge. Most of the times, kids tend to bring back most of their lunch back because of many silly reasons. I personally feel that  right dishes with perfect taste always makes them love their lunch. I try to experiment with many dishes and for my kids, and personally my kids love all rice varieties. Especially Cabbage rice and carrot rice are their favorite. This Cabbage Rice is pretty simple to make. Most of us make this same method and prepare poriyal but with this poriyal we can add rice and enrich with ghee and you won't believe kids will love this awesome dish and for us the purpose of making them eat a vegetable also gets completed with this rice!

Paneer Kolhapuri is a very popular Kolhapuri dish which is rich in Paneer and spices. Usually served with Chapati, poori or any Indian Breads. Kolhapuri is a city in Maharashtra and this is one of the famous and popular dish. Spice is on the little higher side in this dish and I love this spicier gravy with Indian Breads. Also this time, I made this awesome dish on a fasting day and hence this is a No Onion No Garlic dish. This No Onion No Garlic Paneer Kolhapuri subzi is good with fried rice or pulao also.

Carrots can be eaten in the variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Carrots are excellent for the eyes and it contains large quantities of vitamin A, in the form of beta carotene. It is also good for skin. It will improve the overall health of you and your child, and increase immunity. In fact, two carrots a day can increase your immunity by as much as 70%! Here is the recipe made of Carrot which can made easily and quickly and also very good for health.

Onion Pakoda is a yummy, crispy evening snack. A cup of tea/Coffee with spicy onion pakoda is a wonderful combination. Onion Pakoda is one of the popular evening snack in many fast food shops / pantries / restaurants. We can make many variations of pakoda like Oats Pakoda / Semiya pakoda / Cashewnuts pakoda / peanuts pakoda. Whatsoever new variations we make, the conventional onion pakoda is always a big hit in my family. Especially, during cloudy / rainy days, a cup of hot coffee / tea with a bowl of onion pakoda would make the evening more wonderful.

Chitra Pournami
The full moon day on tamil calendar month “Chitra” is observed  as Chitra Pournami. It is a special occasion for Chitragupta who is the assistant of Lord Yama, the God of Death. This auspicious day is also dedicated to Lord Indra, the God of Devas. Chithra pournami is famous for Meenakshi amman and Kallazhagar also.  It is mentioned in our religious books that those who observe fast on this day would be relieved of death fear(Yama Bayam Neengum).

Easy to make delicious Jamuns made with homemade or store bought Paneer. Quick and simple to make yummy dessert! Most of us get store-bought Jamun Mix which makes our work easier, but this Paneer Jamun is very simple to make with less hassle and no big expertise needed. With small kids at home, mostly every week I get Paneer from the Indian Store as most of the kids love Paneer! Usually I make Paneer gravies, last week I made Paneer Kheer and my kids loved it and this week its Paneer Gulab Jamun!

Lauki Kofta is made of deep fried bottle gourd dumplings immersed in a spicy tomato-Curd gravy. We can also do this with usual onion-tomato gravy, but I tried making this as no onion no garlic so that we can even make this yummy dish on the fasting days also. This is one of the simple to make kofta curry. Whenever we think of kofta, we all love Malai kofta so much than any other varieties. But Bottlegourd is also very delicious and also healthy. We can also steam cook the bottle gourd dumplings or use Paniyaram pan to avoid more oil. Try this No Onion No Garlic Lauki Kofta and Im sure you will enjoy with Roti!

Punugulu / Punukkulu is a Andhra snack and common street food in Vijayawada and few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. But we can make this delicious and crispy Punugulu with left over Idli / Dosa batter or even with fresh Idli Batter. Most of us make Idli batter every week for breakfast so mostly its very handy to make it with idli batter. Idli batter along with few other ingredients makes this wonderful evening snack!

Capsicum Peanut Masala Curry is a very simple and easy to make yet very delicious Indian Vegetarian Gravy. It is a perfect accompaniment for roti/ naan. Capsicum cooked with onion-tomato masala is enriched with coarsely ground peanuts makes this an awesome dish. Most of the restaurants serve the standard gravies like Chole masala, paneer dishes, dal etc, but these are some interesting dishes which are unique and we would get nice appreciations from our family!

Green Peas paratha is a very delicious, healthy and filling breakfast. The medium coarse texture of butter sauteed filling made of green peas, chillies, coriander leaves and spices makes this stuffed peas paratha a delicious treat. Most of us have green peas handy in our refrigerator. We can use fresh green peas or even the frozen peas. Either way this green peas based filling is so simple and easy to make. 

Aam Panna , a very refreshing juice to beat the heat of summer. It is made from pulp of green raw mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat. Apart from being tasty this drink also looks good due to its refreshing light green colour. This delicious juice not quenches the thirst but also considered as a great remedy for heat stroke as it prevents the loss of sodium chloride and iron during summer due to excessive sweating. 

Barnyard millet also called as "Kuthiraivali" in Tamil is another nutritional rich millet. We can make many yummy dishes using Kuthiraivali. This is one easy and simple to make dish with barnyard millet. North Indians use Barnyard millet during fasting season of navarathiri. Kuthiravali (tamil) are tiny white, round grains belonging to the millet family (siruthaniyam). Kuthiravali means horse tail, this name is derived because the crop looks like horse tail. This millet is rich in fiber and hence very good for diabetic patients and also its good for people who are in diet. We can make Kuthiraivali dosa, upma, adai, rice idli etc.

This is a mango season and you will get plenty of mango at cheaper price. The first thing that come to my mind of recipes using Mango is a Mango pickle. Raw Mango pickle goes very well with curd rice. To have a good mango pickle which stays for a longer period, you should add a correct mixture of salt & spice. The measurement of spice & salt with respect to the quantity of mango given below might look very high for you. I would recommend you to try this measurement for a smaller quantity and if you like, then you can try for more quantity.

Gobi Paratha, Cauliflower stuffed Indian Bread is a famous paratha variety. Grated cauliflower with coriander and ajwain seeds along with handful of chopped coriander leaves, gives a wonderful flavour to the filling. Stuff the yummy gobi filling inside roti and make wonderful paratha. Serve the yummy Gobi Paratha with plain curd or Paratha Chutney

Like Potato, tara root is another yummy vegetable most of us would love to make a stir-fry or a roast. Its very easy and quick to cook tara root and so delicious too. Most of us love to make a crispy roast out of this seppangkizhangu. The roast is always nice to have it hot or warm. But if we try to pack it for lunch, it will become less crispy and also will be more dry. But this Seppangkizhangu vathakal is a soft and tasty side dish that goes well with many conventional rice varieties like lemon rice, tomato rice etc and also with conventional sambar/ kuzhambu varieties. So I always love to make vathakal curry instead of roast. Try this simple and easy Seppangkizhangu Vathakal | Tara Root Stir-Fry Recipe and I'm sure you will love it!

My grandmother used to do vazhaipoo vada and vazhaipoo adai as vazhaipoo is very healthy. I try do this crunchy vada often and each time it turn out to be too good and much appreciated by all my family members. Then Vazhaipoo vadai became the default snacks for guest visits. You can also try Vazhaipoo vaidai instead of our conventional vadai as its different and will be appreciated by the visitors/guests. Please try and let me know your comments.