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The vadai that we get in Anjeneyar temple as prasadham has an unique taste. The blend of crispness and the spice from pepper are devine. Many times I thought of preparing milagu vadai but today is the day when I finally achieved it. I made milagu vadai as an offering to Lord Anjeneya on this auspicious month of Margazhi. I nearly got the same taste and crisp of milagu vadai as given in the temple but still it would say that vadai prepared for neivedhyam are more tastier as we are offering to Lord and he is blessing us :-). So, why not prepare our own milagu vadai (Pepper Vada) and offer the God rather than just paying some amount to buy readymade vadas? OK, lets go to our preparation.

Rose Cookies or Achu Murukku is a famous sweet snack made during  Christmas and other occasions. A tasty and crunchy sweet made with the batter of rice flour, maida, sugar and using a cookie mould to coat and deep fry it in hot oil. In my childhood, during Christmas,  I look forward to my friends in the morning to wish them "Merry Christmas" and also indeed for tasting this yummy and crunchy Achu Murukku. The secret to get nice shaped cookies lies in the hotness of the mould. If the mould is hot and then coated with batter, then it will automatically come out when we dip the mould in hot oil. Once the coated batter comes out clean, then its few seconds for frying them till golden brown. Try this scrumptious Eggless Rose Cookies (Achu Murukku) and share your experience!

Thavala Adai is a yummy snack which my first Sambandhi used to make with Raw rice kurunai(Rice Rawa). This is similar to Thavala Adai  I do, but with some minor variation. Very cripsy and crunchy and a delicious snack for a nice evening. It is a little time consuming dish but the taste is wonderful. Instead of usual upma, this is a nice alternative to surprise the kids.

Methi Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream and Indian spices. Restaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices!!!  Methi Matar Malai can be done in 2 ways. One version is with onion+cashew+cream and spices and the other version with tomato along with onion, cashews, cream and spices. I love the tomato version and make it often. This yummy dish goes well with Roti / Naan or simple Jeera Pulao. 

Iyengar Bakery Style Vegetable Masala Toast is an easy Open Toast  Indian snack or breakfast that is simple to prepare. Vegetables are sautéed in spices and spread over toasted bread. Delicious and outstanding sandwiches sold in the Bangalore Iyengar bakeries. Hot cup of tea with a slice of this Masala Toast , a perfect snack for a nice evening. 

Mawa Cake is a delicious Iranian style eggless cake made basically with mawa (evaporated milk solids), flour, butter and sugar. It is a popular Parsi style cake. Its a very conventional Tea time cake.  Those golden cakes used to have a lovely crust and a soft inside with a lot of goodness in them. They used to be made with eggs. But this is an eggless version. Also I have used pressure cooker to make this cale instead of the conventional baking in Oven. So if you don't have conventional Oven, still you can make this delicious Eggless Mawa cake in Pressure Cooker!

Recently when I was looking on a video in youtube, I happen to see Mrs.Revathy Shanmugam show in Jaya TV. She was explaining about an Andhra special dish called Drumstick Igru. The name of the dish itself attracted me and the method is also simple. Drumstick Igru is like a thokku(thick gravy). The main flavour in this yummy dish is poppy seeds. Lets see the method now...

Spring Roll is a Chinese delicacy but the addition of paneer gives an essence of Indian taste to it. Chinese veg spring rolls certainly are a favorite starter or snack that is definitely served in Indo Chinese   restaurants. Here the filling is Paneer with veggies and combination of Indian spices and they are so nicely stuffed inside the Spring Roll sheet and deep fried  to a crispy and tasty Paneer Spring Rolls. Serve hot with ketchup or Green Chutney and enjoy this delicious snack with a serving of hot coffee / tea!

Thirukarthigai/Karthigai Deepam comes on the tamil month Karthigai on Pournami day(Full moon day). Throughout the month lamps are lit in the front of the house in the evening . On the Thirukarthigai/Karthigai Deepam day the whole house is decorated with the oil lamps. Thiruvannamalai is famous for Thirukarthigai/Karthigai Deepam. This year, Thiru Karthigai falls on 2nd Dec 2017.

In our families Milagu Adai also one of the neyvedhyam for Thirukarthigai. As per the mythological story a princes has to leave an elephant which she considered as her brother when she gets married and move to her husbands place. So for every Thirukarthigai/Karthigai deepam occasion, elephant lamp(Gajalakshmi vilaku) and she will prepare tender coconut, elephant leg size milagu Adai, and few more dishes and keep them as neivedhyam for this festival.

Oats Idli an instant, yummy and healthy breakfast dish for all age groups. Sometimes I forget to soak the rice and dal in water to prepare our traditional idli batter and I get annoyed with myself as I will be finding difficult to plan for next day breakfast. After I started making Instant Oats Idli, nowadays I don't even mind if I forget to prepare the traditional batter as Oats Idli is very instant and at the same time it is very healthy compared to our conventional Idli. Oats Idli are great even for kids lunch box.

Paneer Pulao, an absolute delight for all the paneer and rice lovers. Aroma rich basmati rice is cooked with fried Paneer and stir-fried veggies along with whole garam masala and Indian Spices. This is a quick and easy to make Pulao variety and rich in taste. This is a No Onion No Garlic Paneer Pulao. Serve this yummy dish with your favorite raita and enjoy the dish!

Makai Jajaria, a popular halwa or we can say a Pudding dessert in the regions of Udaipur, Rajastan. A very quick and easy to make dessert using Sweet corn. We can make this awesome dish in microwave or pressure cooker too. I have done in the conventional way. The apartment I live has a diversity of Indians and one of the family is a marwari from rajasthan. They invited me for their little daughter's birthday and after a wonderful dinner, they served a delightful dessert that was a real treat for our taste buds. When I asked her, she told the dessert is called " Makai Jajaria " in their home town and is made with yellow or white corn which grows abundant in that region. She explained me the procedure to do this awesome dish and I tried it and it turned so good. My family and friends enjoyed this yummy sweet. Try this yummy Makai Jajaria (Sweet Corn Pudding / Sweet Corn Halwa) and share your comments!

Pirandai is a creeper that has wonderful medicinal uses and health benefits. It is called "Adamant Creeper | Devil's Back Bone | Veldt Grape" in English and it's botanical name is Cissus quadrangularris and it is called Hadjot in Hindi. Pirandi has multiple health benefits: It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain. Many hesitate to use pirandai because of it's itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks.Pirandai thogayal treats all digestion related problems like gastritis, indigestion and lack of appetite. Pirandai thogayal can be made in matter of minutes and tastes really good.

Sukku Milagu Thipili kuzhambu is a medicinal and healthy kuzhambu variety. Dry ginger is a very healthy ingredient. For stomach upset or even for acidic issues, dry ginger is the best home remedy.  It is used to treat cold, cough, headaches, fever and very good for digestion. Along with Dry ginger, Pepper and long pepper adds even more nutritional value to this kuzhambu. Mix this healthy, tasty and spicy kuzhambu with hot steaming rice.

Angaya Podi Recipe is loaded with health benefits. This is one such healthy recipe that is so important  among one of the postpartum foods that was regularly served after baby's delivery.  Dry turkey berry helps in reducing gastritis, Manathakkali vathal also called Dry Black Night Shade helps as a coolant and is used in treating mouth ulcers and gastritis. Dry neem flowers helps expelling worms in digestive system and is good for skin.Along with that coriander seeds,  cumin seeds, dry ginger, peppercorns, carom seeds everything is so nutritious and healthy. This is a simple home remedy for any kind of stomach ailments too.

Kizhangu Pottalam (Spicy Potato Masala Parcel is a very popular dish in Madurai Nei Mittai kadai (a very small shop near Madurai Busstop). Its a spicy Potato masala packaged inside a lotus leaf (Thamari Ilai). Its so famous among the local Madurai people. People usually bring lunch from home and get this Potato parcel from this famous Nei Mittai Shop and guess what, actually we tend to eat more and more with this small Potato Parcel. This spicy Potato Masal is so tempting and especially with curd rice we  would love it so so much. Most of us have the practice of adding besan only for stir-fry potatoes, but here in this masala, the potatoes and mashed up nicely and then mixed with other spices along with besan. This enhances the flavor of the masala. This spicy Potato Masala is a perfect side dish for any variety rices like tomato rice, lemon rice etc...

Puli (Tamarind) Sevai is served as an evening tiffin in Tamilnadu. In marriages, for evening snack, Lemon Sevai, Tamarind sevai are commonly served. For Sevai, we traditionally use Sevai Nazhi. But nowadays its complex to use that and hence I have simplified the dish using Ommapodi press and mould. This is much simpler version of making sevai.

The traditional method of using Sevai nazhi is time consuming and complex. Most of us stop making sevai because of its complexity. So this is a quicker and easier version. This tamarind (Puli) sevai is a 2 step process. First we need to make plain Sevai. Then we need to concoct tamarind mixture and mix them both.

Paneer Tikka Dosa,  a popular Mumbai Street Food. The tangy & spiciness went so well with the dosa.A perfect example of eating a South Indian preparation with north Indian flavors. I tasted this yummy and tasty Paneer Tikka dosa once in Mumbai when I visited my sister. Street Side vendors make this so casually, seeing them we feel how easy it is but after 3-4 failures, I was able to make the perfect Paneer Tikka Dosa same as the one I tasted! The main secret is the dosa should not be spread so thin, then when we try to mix the paneer with the masala, the dosa will tear apart. Also slow clicking makes the masala to cook as well as retain the dosa in light brown color. After tasting this yummy dosa, I feel like this paneer masala tastes much yummy than the usual Paneer masala we make for side dish for Roti. My daughters love this mouth-watering Paneer Tikka Dosa and they love to munch more and more!

Gobi Manchurian is a famous appetizer and also a famous gravy. Instead of using only Gobi, we can add many vegetables and make it much more richer. This Dry Vegetable Manchurian is a real treat to us. It is so yummy and tasty and a perfect dish for a party to treat our family and friends. Vegetable Manchurian can be done either dry or gravy. Dry Vegetable Manchurian is a perfect appetizer. Chopping vegetables is little time consuming as we need really really finely chopped vegetables. If you have an electric chopper, I would recommend to use it as we will get a very finely chopped vegetables. Once the veggies are finely chopped, then its very quick and easy to make these mouth-watering Vegetable Manchurian. I made this tasty dish very recently for a potluck and got lots of appreciations. Try this version and I'm sure you will all like it :-)

Vada Pav, Classic Mumbai style street food. Deep fried gram flour coated mashed potato balls sandwiched between pav bread. Batata vada also known as Aloo Bonda but it has slight variation of how we prepare aloo bonda in South Indian Style. We make aloo bonda by adding just red chilli powder. But here the main secret ingredient is Garlic-Ginger-Green Chillies. These " 3G's" make this dish extremely tasty and unique than our conventional SouthIndian style Aloo Bonda. This Batata Vada is stuffed inside the Pav Buns which is also called as "Laddi Pav". The Dry Garlic chutney is enhances the flavor of the whole dish. A perfect evening snack!

Moong dal palak cheela is one of the healthiest breakfast recipe. Palak Moong dal Cheela is a nutrition rich tasty savoury pancakes and makes a complete meal.  A healthy, nutritious and protein packed breakfast to keep you going for the day. Cheela is also known as “crepes” they are very versatile – many different lentils can be used to make Cheela, a wide range of different vegetables can be used and the spiciness can be adjusted accordingly. Cheela made with besan will also be so tasty, but moong has more nutritional benefits. Also adding palak makes this dish much more healthier. Serve with any chutney of your choice and enjoy!

Gujarati Dal healthy and comforting dal recipe made from tuvar dal.  In Gujarati cuisine, it is a part of the everyday meal and is mild sweet and tangy compared with any other Indian dals. Indeed, this dal recipe has also the sweet and tangy taste. Tomatoes and lemon juice brings in the tanginess and jaggery adds in the sweetness. Simple and quick to make and perfect to be served with hot steaming rice or rotis!

Pav Bhaji is one of the popular Indian Fast Food dish from Maharashtrian cuisine.  Pav Bhaji is a spicy mixture of mashed vegetables along with a generous dose of fresh tomatoes, a dollop of butter,  consumed with warm bread gently or crispy fried in butter. Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. More than a snack, its quite a meal. The Bhaji makes a good stuffing which fills our tummy nicely. It is a very popular street side food in Maharashtra. This Pav Baji is made in a very broad and heavy bottomed pan. But making this yummy dish in pressure cooker in as one-pot dish is quick and easy. In one shot, we can add all required ingredients and pressure cook for 2-3 whistles to have a quick and yummy Pav Baji within 30 mins.

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.

Kalyana Rasam has a wonderful taste and flavor. I always wonder the speciality of rasam being served in Marriages. It has a unique taste with tangy and spice well balanced. The flavour of pepper makes this a big hit. Normally when we do tomato dal rasam, we put the rasam powder and make the tamarind juice boil well to get rid off the raw smell of rasam powder. Here in kalyana rasam, we add the spice powder only at the end which makes it very tasty. Lets see the recipe now.

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!