Tuesday, August 17, 2010

Kalakai pickle ( Karonda )

Kalakai is a small kind of berry grows on shrubs. In Hindi it is called as Karonda, in Tamil we call it as Kalakai, in Telugu, wakay okachettu and the botanical name is Carissa Carandas. They are very sour in taste and hence they are commonly used in pickle. Simple and easy to make, here is the recipe...

Saturday, June 12, 2010

Cauliflower & Peas Pepper Fry

I love cauliflower and peas combo. Have done gravy before, but have not done any stir fry with this combo. First time i tried this simple side dish and it was a great success. It was yummy and the addition of pepper powder to cauliflower gives you more taste. It was easy and quick. Here is the recipe.
Cauliflower&Peas Pepper Fry

Monday, May 03, 2010

Ragi Pakoda with Spinach

Ragi is quite common in our house. I always try to incorporate ragi in our food menu regularly. I make lot of healthy dishes with this like dosa, vada, rotis, sevai......then comes ragi pakoda. Ragi pakoda is a healthy snack made of ragi flour with finely chopped onions. In addition i added chopped spinach leaves to it. Ragi pakoda wiil be much tastier when u add more onions to it. So when u make this don't forget to add more onions to it. Here comes the recipe.

Ragi Pakoda

Monday, April 26, 2010

Tomato Rice

While i was thinking what to prepare for today's lunch and also felt lazy ( but not lazy to take photos :)... ) to cut vegetables then i saw some left over readymade tomato puree in my fridge. I thought i will make Tomato rice. Then just chopped only onions for this recipe. It's a simple, easy and quick variety rice recipe. I used basmati rice for this. So i prepared this tomato rice in few minutes. I didn't use any masala ingredients to this. I made it very simple. It was tasty because of basmati rice or ready made tomato puree i dont know but trust me it was very yummy.
Tomato Rice

Tuesday, April 20, 2010

Adai Dosa

Adai - a simple and delicious south indian pancake made with rice and lentils. Its a very popular breakfast recipe in Tamilnadu. Eaten along with coconut chutney adai will taste yummy. Coconut chutney is perfect pairing to adai. My mom makes a very good adai dosa. Her adai dosa would be crispier, light and tasty. Here is the recipe which i learnt from my mom.


Wednesday, April 14, 2010

Vermicelli Kheer ( Semiya Payasam )

Vermicelli Kheer (Pudding) or Semiya Payasam -a popular and commonly prepared dessert in India. It is perhaps the first pudding that we all learn to prepare. This is one of the easiest and quickest dessert ever and in my family, everbody just love this. I like to have this with vadas, a yummy combo i must say. Today being Tamil New Year i decided to prepare this Semiya payasam. Here is the recipe and Wishing u all a very " Happy Tamil New Year "

Semiya Payasam

Thursday, April 08, 2010

Cardamom Flavour Tea

A perfect day starts with morning coffee or tea. I either prefer cardamom tea or Ginger tea. This tea is full of flavour and i find this to be soothing, refreshing and makes my mind fresh and relaxed.
Cardamom Tea

Thursday, March 25, 2010

Carrot Halwa

When i was thinking to prepare something sweet and also wanted to make quick and easy one, then i thought Carrot Halwa by Lubna of Yummy Food. I learnt this recipe from her and i started preparing often in microwave.

Sunday, March 21, 2010

Drumstick Sambar

Sambar is a popular south indian recipe, made with yellow lentil called toor dal and vegetable. You can include vegetables like potato, brinjal, drumsticks, raddish, carrot, chow chow, turnips etc. This lentil gravy often finds its place in my table as side dish for pongal, idli, dosa, vada, plain rice. My choice is always drumstick for sambar that gives you more flavour and tastes more than the other vegetables and also i prefer shallots to prepare this, that gives an extra taste to sambar. And also I use home made sambar podi, my grandma always packs for me, the home made stuffs always tastes much better. In south india there are variations to sambar recipe, here is the method i prepare.

drumstick Sambar

Tuesday, March 09, 2010

Arisi Parupu saadham ( Lentil Rice )

An another recipe from kongunadu cuisine called 'Arisi Parupu Saadham'. I like this b' cos its taste like biriyani and easy to prepare also. It's one pot cooking. Whenever i go to my native, i ask my mom to prepare this. One of my favourite in vegetarian recipes. Serve potato fry or chips with little curd as an accompaniments to this.

Arisi Parupu Sadham

Thursday, February 18, 2010

Kara Pori / Spicy Puffed Rice

Spicy Puffed Rice - a very simple evening snack. This is easy to prepare, crunchy to eat and prepared in few minutes. Addition of crushed garlic to it enhances the flavour and I always hunt for the fried garlic in it. This is a wonderful tea time snack. Whenever we go for a picnic, my mom will pack this, a perfect snack to munch. This can be prepared in large quantity and can be stored in air tight container.


Wednesday, February 10, 2010

Mashed Sorrel Leaves

Red Sorrel leave are the most popular greens in the Andra region. These leaves are very sour in taste and has the rich load of vitamin C. Sorrel leaves are used to prepare curries, dals , pickles etc.... I learnt this recipe from my neighbour auntie. This is easy to make and it is delicious. This goes perfectly with hot rice.

Gongura Masiyal

Friday, February 05, 2010

Lamb Leg Soup

Whenever i think of soup in non vegetarian category, my choice is aatukkaal soup - a spicy soup of leg of lamb. During my school and college days whenever we suffer from cold my mom prepare this for me and my brother and compulsorily we have to drink it. My mom starts preparation of this soup before night. Before she goes to bed she pressure cook the bones and leave it overnight. Next day morning after our breakfast we have to drink this. This is the most common natural remedies for cold symptoms. My mom learnt this recipe from her mother and i learnt from my mom. This is very tasty and this is a natural remedies for cough, cold, strengthening bones...... but the fat content is high..... so who have high cholesterol level should avoid this.

Lamb Leg Soup

Wednesday, January 20, 2010

Avarai Kottai Kulambu | Mochai kottai Kulambu ( Field Beans gravy )

When i think of winter, i always think of hot and spicy foods. In winter we need recipes that keep us warm and comfort. Coming to today's recipe, Avarai Kottai (Field Beans ) kulambu, is a spicy and tangy gravy served with hot idlis and rice. My favorite winter recipe and love this gravy with hot idlis, a perfect combo, i can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

Avarai Kottai Kulambu

And this recipe is going to participate in " MLLA- 19 " hosted by EC of Simple Indian Food and event started by Susan of The Well Seasoned cook.


  • Avarai Kottai - 150 gms
  • Onion - 2, chopped
  • Tomato, medium sized - 1, chopped
  • Green Chilly - 2, slit lengthwise
  • Red Chilly powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Tamarind Extract - 3 tbsp
  • Grated Coconut - 3 tbsp
  • Coriander powder - 1 tbsp
  • Curry Leaves - few
  • Coriander leaves - few for garnishing
  • Salt to taste
  • Oil - 2 tbsp

  • Pressure cook the beans for 1 or 2 whistles and keep aside.
  • Grind coconut to a fine paste and keep aside.
  • Heat oil in a heavy bottomed vessel, add mustard seeds and curry leaves to it and allow it to splutter.
  • Next add onions and fry till it turns pink in color.
  • Then add tomatoes to it and cook for 3 Min's.
  • Add the pressure cooked beans and little water to it.
  • Add chilly powder, turmeric powder, coriander powder, tamarind extract and salt mix well and simmer for 5 Min's.
  • Then add coconut paste and cook for one Min or till the gravy becomes thick.
  • Finally add coriander leaves to it and serve with hot idlis.

Thursday, January 14, 2010

Sweet Pongal

Hi Friends wish u all a very Happy Pongal. Hope u all are doing good. Just made a comeback with pongal festival celebrations to blogging :)

Sweet Pongal

  • Rice - 1 cup
  • Jaggery - 1 1/2 cup
  • Ghee - 4 tbsp
  • Cashew nuts, Raisins - few
  • Green Cardamom - 2
  • Boil 3 cups of water in a thick bottomed vessel. When it starts boiling add the rice.
  • When the rice gets cooked add the jaggery and mix well.
  • Then add crushed cardamom to it.
  • Heat ghee in a pan, add cashews and raisins to it and fry it.
  • Pour this to the pongal and mix well and serve.


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