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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
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

Fresh Green Peas**1 Cup*
Cashews2 Tablespoon
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

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

  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
Recipe CategorySides for SouthIndian Main
Recipe CuisineSouth Indian
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe
Keerai Molagootal Recipe | Spinach Lentil Curry Recipe


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

  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!

Chukku Kapi / Sukku Malli Coffee is one of the medicinal coffee which helps to cure Cold and Flu. In my younger days, my mom used to prepare and store this sukku malli powder and weekly once she prepares the coffee and give to us. If we are down with cold / flu, this sukku coffee helps in reducing the severity of cold as it has dry ginger, pepper which are all good for health. I always take a cup of sukku coffe when i am down with headache / cold. My mom used to add black basil leaves (Karum thulasi) while preparing coffee. Also we don't add milk generally. But if you want you can also add little milk. Lets see how we need to prepare this healthy coffee!

Curry leaves is medicinal in nature. Curry leaves make the eyes cool and reduce the heat in the body. It is good for hair and it prevents greying of hair. It also helps to control gastric content in our body. Curry leaves powder is a very delicious recipe and since we are preparing it as a powder it will be good and we can keep it for many months. We can mix Kariveppilai Podi (Curryleaves Powder) with rice along with ghee or gingelly oil for yummy taste.

Pakarkaai Pitlai (Bitter gourd Pitlai) is a famous kuzhambu in Kerala and some parts of Kanyakumari district. Many of us hate to eat Bitter gourd because of the obvious reason of its bitter taste. But we can also make delicious Pitlai using Brinjal. Brinjal Pitlai (Kathirikkai Pitlai) is also one of the traditional kuzhambu variety. A very tasty kuzhambu with rich flavour of roasted coconut with dal and spices. Mix this delicious Kathirikkai Pitlai (Brinjal Pitlai) with hot steaming rice along with stir-fry veggie and enjoy the dish!

Bajji is an easy Indian evening snack. Most of us just take a potato or raw banana or onion and make bajji out of it. With many veggies, we can try making bajji. My MIL used to make Brinjal Bajji. I happen to taste Zucchini (சீமை சுரைக்காய்) bajji in my neighbor's home. It was so tasty, so next day,  I tried Zucchini bajji in my kitchen and it turned out awesome. Try this delicious Zucchini Bajji (Zucchini Fritters) for an evening snack and I bet you will also love it.

Want to make the usual Dosa healthier? Try this Palak Dosa (Spinach Dosa) and its a way to make the little ones eat healthy greens too. Very simple to make evening tiffin or even for breakfast. If we have dosa batter at home, this this dish will take no time to make. Its just the washing of spinach takes more time than making. Making sure to wash the palak leaves thoroughly. Cooking spinach is only couple of minutes and then making a puree and adding it to dosa batter. Thats it :-) Spinach Dosa Batter ready! Then its usual dosa making process. Also try to spread the batter to a thin dosa, so that the dosa becomes nice and crispy. The ghee is additional ingredient which aids in making crispy dosa in low flame. Try this Spinach Dosa and even your kids would love it!

Chammanthi podi is one of the popular Kerala dish, also called as Idli Chammanthi Podi. This is a chutney powder made with roasted coconut along with indian spices. A best complement for South Indian Idli/Dosa varieties. This is a simpler version of Chammanthi Podi. There is another variation called "Nadan Chammanthi" where onions and garlic are also added to enhance this podi. Very quick and easy to make chutney powder with strong flavor of coconut. The roasting of coconut not only makes it rich in taste but also helps in more shelf-life. Try this Chammanthi Podi for Idli / Dosa and you will surely fall in love with this yummy dish!

Carrot Kosumalli, is a popular salad variety made of grated carrot, soaked moong dal and seasoned with greenchilli, mustard and hing. Simple to make salad and it is protein rich and also nutritionally rich because of carrots and cucumbers. No Cook easy and healthy too. Best for kids snack or even as an accompaniment for any heavy lunch. Even for people who want to diet, this would be a perfect dish rich in proteins and vitamins and it would keep your tummy full. 

Pongal festival is a harvest festival celebrated by the people of TamilNadu at the end of harvest season. It coincides with the festival Makara Sankranthi celebrated throughout India as the winter harvest. The word pongal itself refers to the "boiling over" of milk and rice during the month of Thai. Farmers work for the whole year harvesting the paddy crops and using the freshly produced rice, farmers will prepare pongal on this auspicious day and show their gratitude to Lord Surya. On this festival day, the sun god(Suriyan) will turn from southern direction to northern direction. It is a tradition for tamilians to decorate their homes with banana and mango leaves and embellish the floor with decorative patterns drawn using rice flour.

Peanut salad is concocted with Cooked Raw peanuts, served with freshly chopped onions, tomatoes, grated carrot, mango, cucumber along with spices. A quick and tummy filling healthy snack. Perfect for after-school snack or even for school snack. Kids leave school early and hence morning snack is very important for them. This kind of Salad will be a good filling. Also salad will increase our protein intake and helps to stay fit. Try this easy to make less cooking Peanut Salad!

I always wonder the delicious taste of Puliyodharai given as prasadham especially in Perumal Kovil and Anjeneyar kovil. If we go to Nanganallur Anjeneyar temple on saturdays, we would get Puliyodharai as Prasadam which is very unique in taste. Our traditional Iyer puliyodharai does not match with this taste. I did many experiments and my family finally gave this below recipe as "Go Ahead" for Koil Puliyodharai. Try this Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice recipe and let me know if you are also satisfied :-) 

There are many other variations in making the Pulikachal / Puliyodharai Rice. Some of the popular puliyodharai/pulihora rice recipes are given in the link below.

Tomato chutney is yet another chutney variety for Idly/Dosa. Unlike other chutneys, the tomato chutney is prepared little spicy and hot. I always prefer to make  tomato chutney than other varieties as this combination is classic. Also this is no onion no garlic recipe. So perfect dish to make on Vrat (Fasting) days. Most of us use onion along with tomato to make a chutney, but here in this dish, its only tomato and to make it little tangy and yummy, we are going to boil the tomato paste with tamarind water and finally adding a tinge of fenugreek powder to enhance the flavor. Try this version of No Onion No Garlic Tomato Chutney and serve with hot Idli / Dosa!

Want to make a delicious sandwich for lunch box or for a weekend  breakfast? Try this simple and tasty Hung Curd Veggie sandwich. A very simple and easy to make breakfast. Even for after-school snack or for kids lunch box, this would be a perfect dish. The spread we make for this sandwich is healthy as it contains a mix of dairy and veggies. Try this easy Hung Curd Veg Sandwich and I'm sure you will enjoy!


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