Friday, 9 October 2020



Bajji is a popular addictive snack in every home during rainy evenings with hot Tea or Coffee.

We can make different variations of bajjis using various vegetables. Each vegetable renders its unique flavour and taste to the bajji. Radish also lends itself to make addictive bajjis.

Saturday, 3 October 2020


One beautiful root vegetable is low in calories, loaded with fibers, the contents of nitrates that relax blood vessels and dilate them helping to improve blood flow and lower blood pressure. 

The vegetable that contain high contents of antioxidants, protecting artery walls and guarding the heart diseases from blood pressure and stroke.

Folate, Vitamin C, Iron, Potassium and Manganese  and other minerals that are essential for good health are rich in this root vegetable.

The most important matter We have to know, it contains rich protein and iron. So, We may consume it at regular basis or thrice a week

Can you guess what it is?

Yes, you are absolutely right.

This health promising super food vegetable simply fits and lends itself to make the most exciting Recipes. One of such Recipes is BEETROOT PULAO. 

Pulao is one of the most loved Indian meal, that is quick fixed, too light and comfort.
We can try this beetroot to make vibrant and appearance yet delicious.

STEP one:

Beetroot 125 gm peeled and shredded
Green chilly one
Medium sized tomato Diced

Blend all the about ingredients without adding Water, until smooth paste.
Set ready.

STEP two:
Basmati Rice 2 cups/300 gms I used India gate Rice h
Lukewarm water 400 ml


Soak the Rice in  Lukewarm water for 30 minutes.
Drain the water completely and set ready.

STEP three:

Groundnut Oil 2 tbsp
Black Cardamom 3 pcs
Cinnamon sticks 4 pcs
Cloves 4 pcs
Bay leaves 3-4 pcs
Bellary onion sliced one
Green chilly slit one
Curry leaves 12-15 pcs
Ginger garlic flakes 1 tbsp
Tomato one chopped
Beet flakes remaining 
Water 4 cups
Ground Beet paste
Drained Rice
Cow ghee 1 tsp+3/4 tsp
Rock salt 3/4 tsp
Turmeric 1/2 tsp


Heat the pressure cooker ( I used 3 lit pressure-cooker here) with Groundnut oil.
Medium heat to be maintained throughout the process.
Add black cardamoms, Cinnamon sticks, Cloves, Bay leaves. You can add green Cardamom instead of black cardamoms.
Once they start frying, add bellary onion slices, green chilly and curry leaves.
Saute for a while.
Throw ginger and garlic flakes.
Saute again for a while.
Add turmeric
Add tomato dices and saute for a while.
Add remaining beet-flakes and saute for a few seconds.

Add water to the ground beet paste and transfer to the cooker.
Add rock salt.
Stir well to combine.
Add ghee.
Stir and let it boil for one minute.
Stir occasionally. 
Check If salt needed.
Cover and pressure cook until 3 whistles.
Turn off the heat.
Set aside to cool down.
Open and Add ghee again.
Wait for 10 minutes in Open status.
Fold gently .
We can garnish with coriander greens or mint leaves according to our taste.
Beetroot pulao is ready to be served with onion raita.

Cooking time 40 minutes
Yield: 3 servings. We can multiple the above Mentioned quantity according to our need.



Saturday, 26 September 2020

TOMATO CHUTNEY/தக்காளிச் சட்னி/टमाटर की चटनी

This instant chutney is one of the variants of chutney that goes very well with morning breakfast main dishes in South India. This chutney is served with Idlis, uthappams and dosas.
Tomato chutney is basically a tangy and spicy sauce using a few main ingredients such as onion, tomato, Garlic, curryleaves and red chillies. Adding rock salt and jaggery enhances its taste wonderfully and makes chutney perfect Balance of tastes.



Big sized Tomatoes 4 pcs, finely chopped 
Chopped Shallots 3/4 cup
Red Chillies 3 pcs
Curry leaves 10-12 pcs
Garlic cloves 3 pcs 
Coriander seeds 3/4 tsp
Himalayan pink rock salt 1/2 tsp
Groundnut oil 2 tbsp
Asafoetida one pinch
Cane sugar/jaggery powder 1 tsp
Coriander greens, a fistful
Cold pressed Gingelly 1 tsp 

Collect all the ingredients and organic on cooktop ready.


Heat the wok with oil on medium heat. 
Fry all the above ingredients and cooked soft
Set aside to cool down.


Grind until smooth paste.
No need of adding Water.
Transfer the contents to the serving bowl.
Serve with Idlis.
Perfect pair!

Do refer the video how to make the yummy chutney. 
Cooking time 20 minutes.
Yield: 2 persons


Sunday, 20 September 2020

RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்

Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

  • High on fiber contents
  • Vitamin C, Folic acid and flavanoids are also High in Radishes.
  • Anthocyanins present in Radishes guard our heart.
  • Potassium rich Radishes control the blood pressure.
  • Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
  •  and controls the Damage of RBCs and increases oxygen supply in the blood stream
                                                                                                           - Source from Google

This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.

Here is a simple and easy recipe yet delicious accompaniment of main dishes

Cooking time 25 minutes
Yield 1-2 servings


Radishes 2 pcs(200 gm)


Wash and peel the Radishes
Chop into cubes.
Set ready.



Groundnut oil 1.5 tbsp
Mustard seeds 1/4 tsp
Chana dal 1/2 tsp
Whole Urad Dal 1/2 tsp
Chopped shallots 10 pcs
Curry leaves 10 pcs 
Slit Green chillies 1 pc
Turmeric 1/4 tsp
Asafoetida 1/4 tsp
Radish cubes
Himalayan pink rock salt 1/2 tsp
Water 1/4 cup
Shredded Coconut 1 tbsp
Chopped Coriander greens, a fistful


Heat the pan with Groundnut oil on medium heat.
Add Mustard seeds to crackle
Add Whole Urad Dal and Chana dal.
Once the dals fried golden brown, add Shallots curry leaves and green chilly. 
Add turmeric and Asafoetida 
Let shallots fried transparent, add the radish cubes.
Saute for a while.
Add salt.
Splash water.
Cover and cook on medium heat. (8-10 minutes )
Ensure no water remains
Turn off the heat.
Add shredded Coconut and chopped coriander greens.
Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

Saturday, 19 September 2020

INDIAN COPPERLEAF DAL KOOTU/குப்பைமேனிக்கீரை பருப்புக் கூட்டு

Kuppaimaeni is a herb that has catkin like inflorescenes  with cup shaped involucres surrounding minute flowers. It is well known and Highly esteemed for its medicinal properties in Traditional Siddha medicines
The shoot of the plant and its all parts are edible and cooked as vegetable and as other greens. We can enjoy kuppaimaeni as porial,  stir fry, soup, dosa, kootu, dal curry and rasam. Use freshy plucked leaves for the best results

Cooking and blending the greens with dal is one of our Traditional methods. 
Here is the recipe:

STEP one:


One bowlful tightly packed kuppaimaeni greens
Wash thoroughly 
Pluck the leaves along with tender stems, catkin like inflorescenes along with cup like involucres surrounding by minute flowers.
Chop them roughly.
Set ready.

STEP two:


Masoor dal/Toor dal 100 gm
Water 250 ml
Turmeric 1/2 tsp
Castor oil/any cooking oil 1/4 tsp


Pressure-cook until 3 whistles on medium heat 
Set aside for about 10 minutes
Open and stir for a while.
Set ready

STEP three:

Groundnut oil 1 tbsp 
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Chopped Shallots 1/4 cup
Curry leaves 10 pcs
Green chilly, slit 1 pc
Turmeric 1/4 tsp 
Chopped greens
Tomato one medium size, Chopped
Cooked Dal contents +rinsed water 2.5 cups 
Himalayan pink rock salt 1/2 tsp
Fresh Cow ghee 1 tsp


Heat the pan with Groundnut oil 
Add Mustard seeds and cumin seeds to crackle.
Once they start cracking, add Shallots and curry leaves  and slit green chilly.
Saute for a while until the shallots turn translucent.
Then, add greens and Saute for 2 seconds.
Heat should be underchecked low-medium level.
Add turmeric to maintain the greens of kuppaimaeni leaves.
Transfer the dal contents with rinsed water.
Add salt and let cooking for another 10 minutes on medium heat.
Stir occasionally.
Turn off the heat.
Finely, add ghee and mix well.

Serve with hot steamed Rice/Chapatis
Enjoy the wonderful taste of the greens with dal!

Cooking time 45 minutes 
Yield: 2-3 servings
We can multiple the ingredients according to our need.


Wednesday, 9 September 2020


Garlic bread is very much loved by all age groups. If the garlic bread is made using wheat flour, it will be enriched with fibre and important nutrients. Moreover, the garlic as we know, to boost the immune system, regulate the blood Sugar levels and support the health of our heart.
The flavour of garlic is amazing when we consume with bread. We can make it with the mixture of finely minced garlic and Italian seasoning herbs and spices in butter without adding cheese. If you are a crazy cheese-lover, then you enjoy by adding  shredded cheese with garlic butter and italian pizza herbs and slice.
It is commonly served as a combo offer with pizza at Dominos and other outlets. It is amazingy delicious with cheese dip, tomato sauce dip.
We can serve it as garlic bread sticks by curting over the marks We made,  before We bake It.

The cooking method is very easy, even   healthy way of baking at our home. 

Ingredients We need:

For yeast activation
Brown sugar 2 tsp
Active dry yeast 2 tsp
Wheat flour 4 tsp
Luke warm milk 80 ml

For kneading

Wheat flour 2.5 cups
Himalayan pink rock salt powder 1 tsp
Luke warm water 250 ml
Olive oil 2-3 tsp
Bloom up yeast mixture
Butter extra 25 gm to brush the dough
and smear the baking plate

For Garlic butter

Butter 50 gm @ room temperature 
Shredded Garlic 3/4 cup
Italian seasoning herbs coarse powder


Monday, 7 September 2020

TOMATO SAUCE DIP/தக்காளி சாஸ்/ घर पर बना टमाटर सॉस डुबकी

Tomato sauce is the base for so many variety of sauces. It stunningly goes very well with Garlic bread,  Bread sticks, French fries, Baked Potato wedges, Nachos, Noodles and the list go on..
Making tomato sauce is pretty easy. Once you tried to make it at home, You will wonder why you were addictive on Store-bought sauces. Just try out.

Customize the sauce, according to your taste or your planning your baked dishes. For instance,  you can add garlic, other italian spices like oregano, thyme, rosemary and basil herbs. You can spice up with Pepper powder or chilly flakes or both. 

Jarred or canned tomato sauces are made with excess salt and more preservatives.
The Making of your own tomato sauce is the wisest option because you can control the ingredients or alter the ingredients as you prefer.

Ingredients and steps to make it


Ripen Tomatoes 1.5 kg
Dry red Chillies 8 pcs
Himalayan pink rock salt powder 1 tbsp

Wash the Tomatoes thoroughly
Add red chillies
Steam cook for 10 minutes on medium heat 
Set aside to cool down.
Blanch the skin of Tomatoes
Transfer to the mixer jar.
There is no need of water.
Add salt 
Blend until smooth 

STEP two

Brown sugar 3/4 cup
Olive oil 60 ml
Lemon Juice 75 ml  (2 lemons)

Transfer the tomato puree to the pan.
Heat the puree on medium flame  and bring to boil
Once it start boiling, simmer the Heat.
Add brown sugar and start Stirring constantly.
Let cooking on low heat for about 30 minutes
After thickening, Add Lemon juice and stir continuously 
Tomato puree get thickened and turns translucent. 
Add Olive oil and stir again
Check the consistency.
The best sauce should be thick like a jam, silky smooth, not runny, hold on to the dish that dipped and should have the perfect Blend of flavours and tastes.
Turn off the heat.
Set aside to cool down.
Store it in an airtight container. 
Use Dry spoon always.

Note low heat- cooking to avoid spilling
Constantly Stirring is absolutely needed.
Refrigerate it to stay fresh for 15 days.

Cooking time one hour
Yield 4-5 servings

Friday, 4 September 2020

VAZHAIKKAI PODIMASS/ வாழைக்காய் பொடிமாஸ்

Plantains or Raw bananas contain Vitamin C in good amounts per one cup. The high source of potassium that supports heart system. They also have the considerable sources of magnesium and other minerals  vitamins A and B.

The fibers of Plantain help to lower our cholesterol.
They support the weight management.
Raw bananas versus Plantains are one of the best choice of gluten-free or paleo- friendly Recipes.
Moreover, the Plantains are easily available in markets and cheaper.


Raw bananas/Plantains (mondan variety)
Steamed, peeled and shredded
Water 3 cups Coldpressed pressed Groundnut oil 2 tbsp
Mustard seeds 1/2 tsp
Chana dal split 3/4 tsp
Whole Urad Dal 3/4 tsp
Finely chopped Shallots 1/2 cup
Diced Green Chilly one
Fresh curry leaves 8-10 pcs
Powdered Himalayan pink rock salt 3/4 tsp
Chopped coriander greens 1/2 cup


Saturday, 29 August 2020

PROSO MILLET PONGAL/பனிவரகுப் பொங்கல்

Proso millet has enormous health benefits mainly supports neuro health system with its high content of  lecithin. It is loaded with vitamins-

 B complex vitamins, Niacin, folic acid and minerals like calcium, potassium, zinc and iron and essential amino acids. It is Gluten Free and reduces the risk of type2 diabetes. 


Moong dal 75 g
Proso millet 75 g
Coldpressed Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Curry leaves 15-20 pcs
Green chilly one,  slit
Asafoetida one pinch
Water 2.5 cups
Himalayan pink rock salt 3/4 tsp
Desi ghee/cow ghee  1 tbsp
Whole cashews one handful/12-18 pcs



Dry roast moong dal until golden brown.
Add Proso millet with moong dal and dry roast for a while.
Set aside to cool down.
Wash thoroughly.
Drain the water and set ready.


Heat the medium or 3 lit cooker with Groundnut oil on medium flame.
Add cumin seeds, Peppercorns
Let them fry for a while.
Add curry leaves and green chilly, slit.
Saute for a while.
Add Asafoetida 
Transfer the drained millet dal contents. Pour 2.5 cups of water. 
Add rock salt.
Stir a couple of times to combine.
Close the cooker and cook until two whistles on medium heat and let in simmer level until the third whistle.
Set aside to cool down.
Heat the ghee in a tempering pan on medium flame.
Fry whole cashews until golden brown
Transfer the fried cashews to the cooked Pongal contents.
Fold multiple times to mix the ghee contents with cooked millet meal.

Proso millet Pongal is ready to be served with coconut chutney and sambar of your choice.

Cooking time 
30 minutes

Yield two servings


Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...