2017
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 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 Travel Recipes Ugadhi Upma Varieties Vadai Recipes Vadam Varalakshmi Vratham Vazhaikai Veg Gravies Video Recipes Vinayakar Chathurthi

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.


Vazhaipoo Vadai Recipe | Bannana blossom vadai
Vazhaipoo Vadai Recipe | Bannana blossom vadai

Want to make a simple, healthy and yummy accompaniment for Indian Breads like Roti / Chapati / Naan etc, try this simple and tasty Palak Channadal curry, the nutritional rich palak added with dal along with Indian Spices, is the best ever complement for rotis. Very easy to make and takes very less time to make. Many of our kids show little aversion to spinach and we need to try hard to make them understand the importance of greens. We need to try to include greens in any form every day for a healthy living. Atleast include coriander and curry leaves in generous quantity. This Spinach Bengal Gram Curry (Palak Channadal Curry) is one way to include spinach in our diet. Even this tastes so great with any Pulao variety.

Neer Dosa, a very simple,yummy and sponge dosa. Somehow I missed to publish this recipe and one of my Fan in Subbuskitchen Facebook page requested this recipe and here I am sharing this quick and easy breakfast recipe. The beauty is that the dosa will be cooked in about 45-60 seconds, once the tawa is heated. We can serve this soft yummy dosa with any chutney varieties.

My first attempt of Butter Naan! Naan are always my favourite whenever I go to restaurants. Naan with Paneer Mutter Kurma is always a special combination. Today I have tried both the dishes and they turned out ultimately delicious. This version of Naan which I have given is without Yeast and I have used our normal tawa to cook the Naan and I bet, it tastes the same as the restaurants used to do naan with tandoori or oven and also it so soft and fluffy. 

Paneer Kheer or Payasam is a bengali sweet dish called as chenna kheer. Paneer kheer is the scrumptious Indian pudding prepared with paneer and milk as the main ingredients. First when I heard this recipe from my MIL's sister who is in Kolkata, i was not sure how it will taste. But when I made it, it was so awesome and my kids love it so much. We all know most of the kids love Paneer dishes. But we usually make lots of gravies or tikka using Paneer. This is one wonderful Kheer we could make with Paneer. We can serve this Paneer Kheer hot. But I prefer Cold serving, we can just refrigerate the kheer and serve cold!

On the special Occasion of Ugadi, a special dish will be made which is called Ugadi Pachadi in Telugu and Bevu Bella in Kannada which is a mixture of 6 tastes.  This dish symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year.

Potato-curd Gravy is a very delicious side dish for chapati. We can easily do this dish with readily available ingredients in any home. We can prepare this dish with less masala ingredients and this will become favourite to everyone who tries it. Normally for any gravies, we use onions and tomatoes. But for this there is no need for onions and tomatoes and hence we can also prepare this for fasting days. 

Tamil month "Masi" is the perfect time for making papad, vathal and vadam. The main reason is the warm weather in the morning. In summer, even at 6am it would so hot and we couldn't be able to make vadam. Though, I'm staying abroad, here the weather is so perfect this month and hence I started with making vathal and vadam. Vathal are always so crunchy and made with some vegetables. We can make vathal using ladysfinger, bitter gourd, Ivygourd, cluster beans etc. Just a 2 step process and you would have a nice homemade crunchy and yummy Sun Dried Cluster Beans(Kothavarangai Vathal) Ready!

Samai (Little millet) like other millets packed with nutrients. We can make many wonderful dishes with Samai. Usually, I make Kichadi, Pongal out of Samai. This time, its Samai Aloo Tikki (Little Millet Potato Cutlet), a very appetizing and yummy dish also we are using millet which is really healthy. We can make many variations in this cutlet recipe. I made this yummy dish on a fasting day so I didn't add rich masala or onions. But we can very well add onions and other vegetables and make this dish even more tastier. I have given the way I prepared and it turned out so tasty.

If you are in Tamil Nadu during summer, you might have noticed the road side vendors selling Koozh with colourful side dishes. Yes, as most of you know Ragi Koozh is a perfect cooling drink and its very good for the health. I know in many families they substitute koozh for the breakfast. The Koozh can be topped with pickle, sundai kai vatral, vadam, onion, etc.. Believe me.. it tastes divine.

We all would have tasted and Potato papad by getting papad packets from Indian grocery stores. But these Potato papads are very easy to make at home. Actually we need to make in larger quantities once a year and then we can use it over many months. I know, it seems time consuming but still worth it as it is homemade and we know what our family likes and we will be happy to make :-)

Aloo Capsicum Masala Curry, another simple and easy to make dry curry that is an awesome combo for Chapati and also for Rice. These Potato and capsicum are some veggies most of us surely have a stock in our refrigerator. Its pretty quick to make even for the beginners and for bachelors. Adding capsicum to any dishes enhances the flavor. I love adding capsicum to sambar. Also in Paneer dishes. Even for Pan Baji, it adds a lots of flavor. Try making this Aloo Capsicum Masala Curry and you will surely love it.

Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nonbu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts. The reason why this fasting is carried out is that "Savithri fought with yema to save her husbands life", the sameway the married women should fast on this auspicious day for long life of their husbands.

Ragi (Finger millet or Ragulu) malt is delicious and healthy rejuvenating Indian beverage. Instead of giving store bought chocolate drink or other packaged drinks, this homemade ragi malt has necessary nutrients which would be a perfect drink for our kids and us too. We should all try to make this ragi malt powder at home and drink this healthy drink instead of our regular Tea / Coffee. Skipping morning tea / coffee is very tough for many for us, even i hate giving up, so atleast for evening time, lets try to have this healthy Ragi Malt drink!

Matar Masala (Green Peas Masala) is a very popular accompaniment for roti or any Indian breads. It is also a very tasty sidedish for Pulao varieties. We can make this with lots of variation, but this method is simple and straight forward and no hassle or complexity involved. Even bachelors can make this simple and tasty dish. There is not much complex ingredients used in this recipe and most of the ingredients we will surely have it. Most of us have either fresh green peas or atleast frozen peas which is quite enough for this yummy dish.


Preparation and Yield:
Preparation time15 mins
Cooking Time40 mins
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian

Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe

Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe


Ingredients:
Fresh Green Peas**1 Cup*
Cashews2 Tablespoon
Onion2
Tomato2
GingerOne Small Piece, chopped
Green Chilli2, chopped
Garlic cloves2-3, chopped
Red Chilli Powder1/2 Teaspoon
Coriander Powder1 Tablespoon
Cumin Powder1 Teaspoon
Turmeric Powder1/4 Teaspoon
SaltTo Taste
Coriander Leavesfew

* 1 Cup = 250ml
** We can also use dry green peas. If using dry peas, soak it overnight and then the next day pressure cook for 3-4 whistles
For Seasoning:
Ghee/Oil2 Tablespoon
Cinnamon Stick1" Piece
Cloves2-3
Cardamom2


Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe

Method:
  1. Soak the cashews in hot water for 10 mins and then grind it to a smooth paste. 
  2. Heat oil/ghee in a cooker. Add cinnamon, cardamom and cloves and fry for few seconds. Then add green chilli, ginger and garlic and saute for few seconds
  3. Add finely chopped onions and saute the onions till translucent. Then add chopped tomatoes and saute everything together
  4. Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well. Add cashew paste and stir well
  5. To the onion-tomato-cashew mixture, add the green peas. Also add 1.5 cups of water and stir well
  6. Close the cooker and pressure cook allowing 2-3 whistles. After the pressure is fully released, open the cooker lid and garnish the peas masala with finely chopped coriander leaves. 
  7. The delicious Peas Masala gravy (Matar Masala) ready to serve with hot roti/chapati
  8. Peas Masala Gravy | Matar Masala Recipe
    Peas Masala Gravy | Matar Masala Recipe

A small variation in the preparation of a Sambar can make much difference in the taste / flavor. In Manathakalli Vathal Sambar (Fried Sambar) we fry the Sambar powder in the oil first instead of adding the sambar powder in the last as we do in the conventional Sambar. Fried Sambar powder gives a different taste to the Sambar.  I hope you and your family will like this sambar.

Bisibelabath, a very aroma rich and appetizing masala sambar rice. The whole garam masala combined with spices and coconut is the secret of this recipe. Many of us would love to order bisibelabath in restaurants but we can make the yummy dish at home with the same taste. Just wanted a little change in the conventional Bisibelabath, then try this Poha (Aval) Bisibelabath and it does tastes amazing. At times we are bored of rice. Semiya, rava, aval are some alternatives for rice and we can make awesome dishes using these ingredients. So this time its Aval Bisibelabath (Poha Bisibelabath). Try this delicious Aval Bisibelabath and I hope you will also enjoy the variation!

Bored of the conventional Idli / Dosa for breakfast? Wanted to have a different variety? Wanted a healthy breakfast? Raagi Idli (Finger Millet Idli) is a very healthy breakfast and tastes yummy than then conventional idli. I planned to start millet recipes and this is the first step. I have been planning to start millet series for a long time as they are naturally very healthy grains. Millets such as Raagi, Bajra, Jowar etc are more healthier than Oats which is now getting very popular in India. Nutritionally, when ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. It is a remarkable source of protein, making it perfect for vegetarian diets.

We can make many different dishes using raagi and one such is Raagi Idli. We can make this Raagi Idli in 3 different ways, 
1. Using Raagi as whole grain along with rice and uridal
2. Using Raagi flour along with rice and uridal
3. Using Raagi flour along with rice flour and maida (This is instant)

Out of the above three methods, I prefer the method 1, "whole grain method" as it is very healthy. Lets see how to make healthy and  tasty raagi idli using whole grain Raagi.

Want to try Biriyani with Semiya? We can make Biriyani, pulao and much more yummy dishes with Vermicelli. This is a very yummy and tasty Vermicelli Biriyani with richness of veggies and masala. Sometimes, we are so bored with the usual dishes, vermicelli is an alternative to basmati rice. We can also make vermicelli pulao, Curd Semiya and many more delicious dishes using vermicelli. The procedure for making vermicelli Biriyani is same as the conventional way with a single difference of using semiya in place of basmati rice. Try this vermicelli biriyani (Semiya Biriyani) and share your suggestions.

Ragi Powder is a very healthy millet flour with which we can do many healthy dishes. Especially for babies, this Ragi porridge would be their first semi-solid food when they are 4-5 months old. I started giving a teaspoon or two to my kids when they are 5 months old and slowly increased the quantity when they grow up. All the millets are rich in nutrients and hence takes more time to digest. so its always good to start with little quantities for babies.  Instead of buying store bought Ragi Flour, making sprouted ragi powder at home is so healthy. 

Preparing sprouted ragi powder is a time consuming process but surely not a complex process. Its just for sprouting, we need to give really good time based on the weather. For me, sprouting took nearly 28 hours as it was a so cold weather, but if you have a warm or hot weather, then sprouting happens quickly mostly in 12 hours itself. Once ragi is sprouted, then its only matter of time to make homemade ragi powder. If we have access to rice mill, then our job is even more easier, we can just roast the sprouted ragi till they are hot and then take it to mill to grind it to a smooth powder or if you have a hot weather, then you can spread the sprouted ragi in a towel and keep it a sunny place for 3-4 hours and then grind it to a smooth powder. I don't have access to rice mill, so I used my mixer to make the ragi powder from sprouted ragi. Remember to sieve the ragi powder if you are grinding it in mixer as we need more smooth powder especially for making ragi porridge for babies.  

Chinese Vegetable Fried Rice was introduced to me by my sister. There is just slight variation from the plain vegetable fried rice and this yummy fried rice would be a very good dish for any party or special occasion. The best accompaniment for this Chinese Vegetable Fried Rice is Gobi Manchurian or Vegetable Manchurian or any other Manchurian dishes. This fried rice is rich of healthy vegetables with wonderful flavour of soy and chilli sauce. A very mild rice variety to treat our family and friends. Kids would surely love to enjoy this dish with Manchurian.

The main ingredients for this yummy dish are cabbage, capsicum and the sauces. Cabbage and capsicum adds a nice crunchy flavour to the rice along with the soy sauce and chilli sauce. Enjoy the unique taste of this fried rice with Vegetable Manchurian.

Want to grab a quick snack with hot coffee / tea in the evening? Then, this Aval Vadai is one of the crunchy and yummy evening snack! Very easy and hassle free snack to make. The conventional Medhuvadaa or masala vada needs dals to be soaked and then grinding with spices, followed by deep frying. But this is just an instant vada, we could just gather all the required ingredients in 10 minutes and make this yummy snack for a nice evening!

Though we have monthly Shivratri, Maha Shivratri has greater significance. It is celebrated on the 6th night of the dark Phalgun (Feb or March) every year. This year Maha Shivrari falls on 24th Feb 2017. It is believed that for all these year Lord Shiva protect us by sacrificing his sleep and hence to thank the lord, the devotees dedicate this auspicious day to lord Shiva by sacrificing the sleep the whole night and perform poojas for lord Shiva. As per Hindu Mythology a devotee who performs sincere worship of Lord Shiva on the auspicious day of Shivratri is absolved of sins and attains moksha.

A simple to make and mouth-watering Cauliflower Poriyal would be a best accompaniment not only for rice, but also for Roti / Chapati. Sometimes, instead of rich and thick gravies, we need something quick and simple and yet so delicious that would suit both South Indian and NorthIndian cuisines. this Cauliflower Poriyal would be a perfect complement. Even for parties, I bet, this Cauliflower Poriyal (Gobi Masala curry) would be a big hit. Whenever, I try to make cauliflower dishes, especially the parties including foreign nation people, I always get appreciated. Try this yummy Cauliflower Poriyal and share your suggestions.

Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai. This keerai molagootal is a slight variation from the keerai kootu as we are using thoor dal instead of moong dal and also for coconut paste, instead of grinding only coconut, red chili and cumin as we normally do, we need to fry urad dal as an additional ingredient which not only adds the flavor but also makes the coconut paste thicker making with Keerai Molagootal thicker in consistency. 


Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Servings4
Recipe CategorySides for SouthIndian Main
Recipe CuisineSouth Indian
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe


Ingredients:

Spinach Leaves4 Cups*
Thoor Dal1/2 Cup
Turmeric Powder1/4 Teaspoon
SaltTo taste

* 1 Cup = 250ml
For Grinding:


Oil1 Teaspoon
Urad Dal2 Tablespoon
Red Chilli2
Grated Coconut1/4 Cup
Cumin Seeds1 teaspoon

For Seasoning:
Oil1 Teaspoon
Mustard Seeds 1 Teaspoon
Split Urad Dal2 Teaspoon
Red Chilli1


Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

Method:
  1. Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
  2. Pressure cook dal and mash it nicely and set it aside
  3. In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
  4. Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
  5. In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
  6. Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
  7. Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
  8. In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
  9. The yummy Keerai Molagootal is now ready to serve!
  10. Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
    Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

Khatta Dhokla is fermented and steam savory cake made from rice, urad dal along with yogurt. This is an Instant method of using our fermented Idli batter. This would be an easy method, as most of us have Idli batter on hand. Unlike the main ingredient, rest of the other ingredients and procedure are quite similar to Khaman Dhokla. Try this Instant version of Khatta Dhokla. Serve with Green Chutney and enjoy this delicious dish. We can serve this wonderful dish for breakfast or as an evening snack. Even for Kids lunch box, this would be a perfect dish!

Namak Paare or the diamond cuts is one of the popular Indian snack and much easier to make. One of the snack most of us make especially during Diwali Festival. To the traditional Namak Paare, we can add crushed dry fenugreek leaves (Kasoori Methi) and make this delicious Methi Namak Paare (Methi Diamond cuts). Dry methi leaves add a nice aroma and flavor to the dish. So why not try this variation instead of plain Namak Paare!

Paneer Tikka is a very popular Indian starter. Most of the restaurants specify the Paneer Tikka in their Starter Menu. Also even in many parties or poluck, Paneer Tikka would be a great starter. We can make many variations in making the marination mixture for Paneer Tikka. Here I have given the Hara Bhara (mint-Coriander) Marination and also Malai (Fresh Cream) Marination that would give a good flavour to the paneer. Most of the kids love to devour paneer. This would be the best dish for them!

Sometimes even simple dry curries are a perfect accompaniment for Indian breads like Roti / Naan etc. Especially, for kids lunchbox, a dry curry would be so good. We can even stuff the dry curry inside chapati and roll it and keep it in lunch box. Aloo (Potato) masala is one such dry curry which we can just spread it in chapati and roll it. In the same way, we can make cabbage-Potato Stir-Fry and serve with roti or stuff inside roti and roll it. Very simple to make Dry curry. Try this Aloo Patta Gobi Subzi (Cabbage Potato Stir-Fry) and I'm sure you will love it!

Pasta is a favorite recipe for many of us, especially kids. Most of the kids love to have pasta in their lunch boxes. Instead of store bought pasta, we can make our own pasta sauce and prepare the pasta for our loved ones. Basil is a very integral ingredient of any Italian dish. In this pasta recipe, we are making basil pesto using basil, garlic, pine nuts and other ingredients and add that pesto to a creamy base and toss it with cooked pasta. A very enticing and appetizing dish! Most of the restaurants make basil pesto with parmesan  cheese, but parmesan cheese is a not a vegetarian option. Some of the brands sell veggie version of Parmesan, but sometimes its hard to get it. So I skipped the cheese part of the pesto and made this yummy Creamy Basil Pesto Pasta

Jeera Rice, an awesome rice variety just with rice and cumin seeds. I am usually comfortable with my traditional Southindian dishes as i have more experience in that, but this generation likes more of North Indian dishes than traditional especially during any parties. My daughter-in-laws prefer to prepare North indian dishes during my grandaughter's birthday parties as we have different guests and North India  dishes are always liked by the youngsters. So i started doing NorthIndian dishes. 

We usually prepare pongal with rice.For a difference you can try making a pongal with Rawa. Rava pongal(Sooji Pongal) is a delicious and easy to do recipe and you would love to do this frequently as it is quick to prepare. SouthIndians use rice as the main ingredient in many dishes. So sometimes we feel bored to use rice. For Conventional pongal, we use rice. So this Sooji Pongal is an alternative to rice. The method of making sooji pongal is little different to conventional Ven Pongal. First we need to cook the dal and then cook the rava with cooked dal. Finally garnish with Pepper-cumin-cashews along with generous amount of ghee!