Monday, 24 February 2020


Easy fingermillet upma.

Audio background: Relaxing piano by Snow Flake


Step One:

Finger millet Vermicelli 180 gm
Water 1 lit

Wash the vermicelli once. Soak the Vermicelli in enough water for 2 minutes.
Drain the excess water completely.
Set ready.

Step Two:

Steam cook the drained Vermicelli for 5 minutes.
Open and set aside to cool down.

Step Three:


Groundnut Oil 1.5 Tbsp
Mustard Seeds 1/2 Tsp
Whole Urad Dal 1 Tsp
Shallots 20 pcs, chopped
Green Chillies, slit 2 pcs
Curry leaves 25 pcs
Grated Ginger 1 Tsp
Asafoetida 1 pinch
Steam-cooked vermicelli
Salt 3/4 Tsp
Lemon Juice 1/2 Tsp
Chopped Coriander Greens 1/2 cup

Heat the wok or pan with Groundnut Oil on medium flame.
Add mustard seeds.
Once the mustards start crackling, add Urad dal.
Following, add shallots, green chillies and curry leaves.
Saute until the shallots fried translucent.
Next, add Ginger.
Sprinkle asafoetida.
Transfer the steam cooked vermicelli.
Mix to combine.
Sprinkle powder-salt.
Squeeze lemon juice.
Add coriander greens.
Now incorporate all the ingredients together.

Fluffy fingermillet vermicelli upma is ready to serve.

Cooking Time:17 minutes.
Yield: 2 persons


Step One:


Basmati Rice one cup
(India Gate Rice used here)
Water 3 cups


Wash the rice untilclear water.
Soak the washed rice in enough water for 20 minutes.
Drain the water completely.
Set aside.

Step Two:



Vegetables ( Cauliflower florets one cup+Bush Beans, 2 inch one Cup+chopped Carrots 1/2 cup+Green Peas 3/4 cup)
Boiling water 3 cups

Thoroughly wash the vegetables.
Pour the boiled water over the veggies.
Let them sit for 2 minutes.
Drain the water and set them ready.

Step Three:



Groundnut Oil 1 Tbsp
Ghee 1 Tbsp
Cloves 4 pcs
Black Cardamom 1 pc
Green Cardamom 2 pc
Bay leaves 2 pcs
Mace 1/2 pc
Star anise 1 pc
Bellary onion 1/2 cup
Slit green chilly 1 pc
Curry leaves 10 pcs
Grated garlic 1 Tsp
Grated Ginger 1 Tsp
Salt 1/2 Tsp+Himalayan pink rock salt 1/2 Tsp
Water 1.25 cups

Heat the cooker with groundnut oil and ghee.
Add cloves, mace, black cardamom, green cardamoms, mace, star anise and bay leaves. Let them fry.
Add onion, green chilly and curry leaves.
Saute until onion fried transparent.
Transfer the vegetables and saute for a while.
Add salt 1/2 tsp and saute for 2 seconds.
Transfer the drained rice and saute until no remains of water contents.
Add 1.25 cups of water and Rock salt.
Stir well to incorporate all the ingredients.
Cover and cook on low heat until one whistle.(8 minutes)
Set aside to cool down.

Step Four:


Ghee 1 tbsp
Whole cashews 20-25 pcs
Mint leaves, few for enhancing fine aroma.

Heat the tempering pan with ghee.
Add cashews and fry until golden brown.
Transfer them along with ghee to the cooked rice.
Fold gently to incorporate all the ingredients.

Vegetable pulao is ready to be served..

Audio background:

Serenity by Akash gandhi

Monday, 17 February 2020

MASOOR LENTILS CURRY/மைசுர் பயிறு குழம்பு


For Cooking:

Whole Masoor lentils 100 gm
Water 300 ml
Turmeric 1/2 tsp
Castor Oil 4 drops

For Tempering:

Groundnut Oil 2 tbsps
Mustard seeds 1/2 tsp
Chopped shallots 10 pcs
Garlic chopped 4-5 pcs
Dried red chillies 3 pcs
Curry leaves 15 pcs
Chopped Coriander greens a fistful
Cumin seeds 1/2 tsp
Himalayan pink rock salt 1/4 tsp + 1/2 tsp
Chopped Tomatoes one cup
Turmeric 1/4 tsp


Step 1- Cooking Lentils

Rinse the lentils thoroughly.
Place the lentils in a cooker.
Add water, turmeric and castor oil.
Cover and cook on medium heat until 3 whistles.
Set aside to cool down.

Step 2- Tempering

Heat the pan with groundnut oil on medium heat.
Add mustards to crackle.
Once they start to crackling continuously, add shallots, red chillies, garlic and curryleaves.
Saute until the shallots turn translucent.
Add turmeric. Add cumin seeds.
Transfer the chopped tomatoes.
Saute them on medium heat for 2 seconds.
Add 1/2 cup water and 1/4 tsp salt.
Cover and cook until tomatoes cooked mushy.
Now transfer the cooked lentils.
Pour rinsed water.
Add 1/2 tsp rock salt and stir to combine.
Add coriander greens.

Ready to serve.

Cooking time: 30 minutes
Yield: 4 servings

Sunday, 16 February 2020

GETTI CHUTNEY/கெட்டிச் சட்னி


Shredded fresh coconut 1 cup
Fried Gram 1/2 cup
Asafoetida one pinch
Green Chilly 1 pc
Some baby curry leaves and its buds
A fistful coriander greens
Water 1/2 cup
Grated Ginger 1 tsp
Rock salt 1/4 tsp


Add all the ingredients in a mixer jar.
Add water little by little 
Grind to a coarse paste.
Tempering (optional.)

Ready to serve.

Friday, 14 February 2020

MIXED VEGETABLES WHITE KURMA/காய்கறி வெண்குருமா/வெள்ளைக் குருமா

Ingredients :

To grind masala:

Fennel seeds 1/2 Tsp
Cumin Seeds 1/2 Tsp
Coriander coarse powder (Raw) 1 Tsp
Chopped Garlic 3 pcs
Grated Coconut 1 Cup
Fried Gram 1/2 tsp
Water 50 ml

To temper:

Groundnut oil 2 tbsps
Mustard Seeds 1/2 tsp
Cardamom pod 1 pc
Cinnamon 1/2 inch
Cloves 4 pcs
Bellary onion chopped 1 cup
Green Chilly 1 pc
Curry leaves 10 pcs
Fennel Seeds 1/2 tsp
Carrot cubes 1/2 cup
Green Peas 1/2 cup
Boiled and mashed Potatoes 1 cup
Coriander Greens a fistful chopped
Himalayan pink rock salt 1/2 tsp
Rinsed water 2 cups

Wednesday, 12 February 2020



All purpose flour/Maida/ மைதா 225 Gm
Carrots medium size 3 pcs/கேரட்
Organic Cane Sugar/ நாட்டுச் சர்க்கரை 200Gm
Eggs/முட்டைகள் 4 Pcs
Butter/வெண்ணெய் 75 Gm
Clarified Butter/நெய் 25 Gm
Cinnamon powder/பட்டைத்தூள் 1/2 Tsp
Nutmeg/சாதிக்காய்த் தூள் 1/2 Tsp
Powdered salt/இந்துப்புத் தூள் 1/4 Tsp
Baking powder/பேக்கிங் பவுடர் 1.5 tsp
Cooking Soda/சமையல் சோடா 1/2 Tsp
Raisins/உலர்திராட்சை 25-30 Pcs
White powder salt Tata 500 gm


Wash and wipe the carrots.
Cut the ends.
Peel the carrots
Shred them.
Set aside.

Sift all purpose flour+baking powder and cooking soda four or five times to combine well.
Set ready.

Grind the cane sugar to powder the lumps.
Set ready.

In a dry mixing bowl, add butter and ghee.
Mix well.

Add sugar and mix well.

Now break and pour the egg yolks into a mixer jar.

Blend the yolks until frothy and pale yellow
Using whisk button.

Pour the egg mixture to the bowl immediately.

Mix well.

Add cinnamon, nutmeg and salt

Beat well.

Add maida/flour mixture ln batches and mix well until smooth.

Transfer the shredded carrots.

Bring to combine.

Finally add raisins.

Fold and fold to combine.

Heat the pressure pan with white powder-salt on medium heat for 2 minutes.

Place the stand over the salt

Meanwhile, smear the dry container with some butter or ghee using a brush.

Sprinkle one spoon maida or flour all over the sides and the bottom by rotating the container to coat evenly.

Transfer the cake batter.

Now place the cake batter over the heated salt.

Cover the pressure pan.

Don't place the weight.

Reduce the heat to low level.

Bake the cake for 50 minutes

Open the cooker and check the cake with a tooth pick whether well baked.

Just insert the toothpick into the baked cake.

If it comes out nonsticky, it means cake is ready.

Take out and wait for 2 minutes.

Separate cake with a knife all over the sides of the container.

Transfer the cake to the plate.

Cut into desired size pieces.


Thursday, 6 February 2020

RADISH PACHADI/ RADISH RAITA/முள்ளங்கி தயிர் பச்சடி

Radish is observed as the powerhouse of Potassium, Vitamin C and rich fibre content.
It is also available in the markets during the spring season and summer season. This root-vegetable is coming with a host of health properties.

Radish with curd serves a simple, healthy and good option in our diet routine teaming with the very basic spices. It can be enjoyed with chapati and other Indian flatbreads and with steamed rice.

Since the radish is the negative calorie vegetable and treated as a good addition of any weight loss dietary programme.

There are many options in cooking radish out of which, this dish is very simple but delicious. 

Ingredients we need:

Radish peeled and chopped one bowl
Curd 2 cups or 250 gms
Gratedgarlic 1/2 tsp
Grated Ginger 1/2 tsp
Chopped shallots 10 pcs
Mustard seeds1/2 tsp
Groundnut oil 1 tbsp
Green chilly one slit
Curry leaves 15 pcs
Powdered cumin seeds 3/4 tsp
Coriander green,s a fistful chopped
Asafoetida one pinch
Powdered salt 1/2 tsp+1/2 tsp
Water 10 ml


Heat the pan with groundnut oil on medium heat.
Add mustard seeds
Once they start to crackle, add shallots, green chilly and curry leaves.
Saute until the shallots fried transparent.
add radish cubes and saute for a while.
Add salt 1/2 tsp
Add water and cook until the veggie cooked transparent.
Observe that there should not be water remains.
Now add grated ginger and garlic.
Add cumin powder, asafoetida.
Garnish with a fistful chopped coriander greens.
Set aside to cool down.
Take fresh curd and mix with a half tsp salt.
Transfer the cooled radish cubes and mix gently.

Ready to serve.

Sunday, 2 February 2020


Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings


Almonds 100 gm
Boiling water as needed for soaking.
Fresh cow milk 750 ml
Cold milk 50 ml
Cardamom seeds crushed 1/2 tsp
Saffron strands 15-25 pcs {not mandatory}
Sugar 200 gms
Cashew flakes 2 tbsps
Raisins 15-20 pcs
Fresh Cow ghee 2 tbsps


Soak almonds in boiled water for 30 minutes.
Blanch the outer skin and keep ready to grind.
Bring to boil 750 ml of fresh cow milk on medium heat.
Lower the flame and let boil until the milk reduced to 500 ml.
Keep on stirring.
Add saffron strands
Add 200 gm sugar. Once the milk reduced to 500 ml, 
add fried-cashew flakes and raisins in fresh ghee.
Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.
Turn off the heat.
Almond kheer is ready to enjoy.

Saturday, 1 February 2020


Cooking Time excluding soaking time: 25 minutes
Yield: four servings


Chana Lentils 250 gms
Water as needed to soak lentils
Rock salt 3/4 tsp (1/4 tsp+1/2  tsp)
Tomatoes 6 pcs
Grated Garlic 1 tsp
Grated Ginger 1 tsp
Red Chilly Powder 1/2 tsp+1/2 tsp
Cinnamon 1/2 inch
Karam masala powder 1 tbsp
Fennel seeds 1 tsp+1/2 tsp
Groundnut oil 4 tbsps
Mustard seeds 1/2tsp
Finely chopped Bellary onion one cup or bowl
Green chilly 1-2 as per your choice.
Curry leaves 10-15 pcs
Turmeric 1/2 tsp
Coriander greens a fistful
Only one black cardamom


Soak black whole chana lentils in water for 4-5  hours
Pressure cook the drained lentils by adding water and1/4 tsp salt until two whistles.
Set aside to cool down.
Boil the tomatoes with 200 ml water until the skin shrunken.
Take out and set aside to cool down.
In a mixer jar, add garlic and shredded ginger, red chilly powder, fennel seeds,
cinnamon 1/2 inch, karam masala powder
cooked chana 1 tbsp and 50  ml water.
Cover grind to a smooth paste.
Heat the heavy bottomed vessel or pressure pan with groundnut oil.
Add mustard seeds to pop up.
Add one bowl of Bellary onion, curry leaves and green chilly.
Saute until the onion turns transparent. 
Now add the ground paste.
Let paste fried on medium heat.
Add tomato puree got from boiled tomatoes.
Allow boiling for 5 minutes.
Add black cardamom.
After 3 minutes, take out the black cardamom. 
The gravy turns much concentrated.
Add salt if needed.
Add cooked chana lentils and stir well to combine.
Finally, add coriander greens.

Chana masala is ready to serve.

Tuesday, 28 January 2020


Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch
Jaggery powder 2 tsps
Coco rinds or Kudampuli or tamarind 3 pcs
Himalayan rock salt 1/2 tsp
Water 50 ml
Mustard seeds 1/2 tsp
Dry roasted fenugreek powder 3/4 tsp
Grated garlic 1 tsp
Turmeric 1/2 tsp
Red chilly flakes 1/2 tsp
Sesame oil 4 tbsps
Groundnut oil 1 tbsp
Asafoetida 2 pinches
Dried red chillies 3-4 pcs


Pluck the murungai leaves along with its tender stems.
Place them in a mixer jar up to 3/4 th level'
Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.
Grind at high speed to a coarse paste.
Now heat the heavy bottomed vessel with one tbsp groundnut oil.
Add mustard seeds to crackle.
Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.
Turn off the heat and add greens paste.
Saute on medium heat for one or two minutes until the greens changed its colour.
Add asafoetida and fenugreek powder.
Mix to combine.
Add sesame oil 2 tbsps little by little on keeping the flame on a low level.
Mix to combine.
Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

Saturday, 18 January 2020


Red Poha/Red Beaten Rice/Red flattened Rice/சிவப்பு அவல் is one of the healthiest options, packed with iron and vitamin B and other important minerals that are needed to our body health.
It is more trending now across India. Red Poha/Aval is made from red rice. The red colour of the rice is due to the presence of pigment, Anthocyanin which is also a flavonoid. The bran layer remains intact in Red Poha/Aval/Red Beaten Rice, while processing. This bran contains rich fibres, Vitamin B and minerals such as calcium, manganese, zinc, iron,  magnesium and other antioxidants that help in fighting free radicals thereby preventing cancer.

Red Beaten Rice Jaggery Pongal/Sivappu Aval Vella Pongal/Red Poha sweet Pongal can be easily made in quick-fix mode.


Red Poha/Red Beaten Rice/Red Flattened Rice/Red Poha/Sivappu Aval 200 g
Water 3.5 cups
Organic Jaggery 250 gm
Fresh Desi Ghee/Cow ghee/Clarified Butter 4 tbsp+1 tsp
Raisins 10 pcs
Whole Cashews 15 pcs
A mustard size Edible Camphor
Freshly crushed Cardamom seeds 1/2 tsp


Dry roast the red Poha/Beaten rice/Aval on medium heat for 2 minutes.
Bring 3.5 cups water to a rolling boil with one tsp ghee.
Once water gets boiled, add dry roasted Poha/Aval/Red beaten rice and stir to combine.
Let the red Poha/Beaten rice/Aval cooked soft and entire water utilized for cooking.
Now add roughly crushed jaggery and stir to melt and dissolve.
Once jaggery blended with aval/Poha, add fried cashews, raisins. Add 2 tbsp ghee again.
Add crushed cardamom seeds and a mustard sized edible camphor.
Mix well to combine on low heat for 5 seconds.
Turn off the heat.

Ready to serve/offer/enjoy

Cooking Time 10 minutes
Yield: 4 servings.

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