Thursday, 25 December 2014


Raw Banana one
Besan flour
Raw rice flour
Cooking soda
Salt as needed
water as needed
chilli powder one spoon
Cooking oil
Asafoetida one pinch
Cut raw banana into two halves.
Peel off the banana ridges.
Mix the besan flour, rice flour, cooking soda, salt, chilli powder, asafoetida well. Add enough water to a thick paste.
Heat the cooking oil to deep fry temperature.
Dip the banana slices on both sides and drop into the boiling oil carefully.
Allow to deep fry on both sides into golden brown.
Strain them.
Transfer the bajjies into a Bowl


This juice is a great server to easy digestion, refreshment, detoxification,
lowering and balancing bloodpressure.
suitable to all seasons. can be loved by all ages from children to elders.
Lime one
sugar or candy powder three teaspoons
salt half spoon
Asafietida one pinch
Roasted cumin seeds and pepper and powdered two small teaspoons
Mint leaves few (optional)
water cold or ordinary three cups
Cut the lime and sqeeze the juice in a vessel.
Add water.
followed by salt and sugar.
Add cumin pepper powder which are prepared for rasam.
Add asafoetida.
Mix until the sugar dissolved.
Juice ready....
Quick energizer to your tired body.
healer of digestion complaints,
bp balancer, detoxifier..If you have this juice regularly at noon or any time, your body health will be fit throughout the day.


This  is a perfect evening snack with tea during the monsoon or winter season.
Raw rice flour 1 cup
Basan flour1 cup
Shredded ginger 1 spoon
Butter one spoonful.
Salt as required
Finely chopped onion pieces 1cup
Finely chopped green chillies 3
chopped curry leaves one cup
chopped coriander leaves one cup
Cashew optional
Asafoetida one pinch
water required to. make a thick dough as shown in the photo.
Procedure :
Mix well above.mentioned two flours well with salt and cooking soda.
Add butter and mix well.
Add water little by little to make thick soft dough and nonsticky.
Add onions, green chillies, ginger, curry leaves, and coriander leaves.
Mix with the batter.
Heat the cooking oil in a pan to the deep fry temperature.
Meanwhile, make the dough into a equal sized balls like goosberries.
Drop them. gently and carefully in three or four batches.
Let the flame in medium level after attaining the required temperature of the oil.
Allow the balls to deep fry into goldenbrown evenly.
The yummy spicy balls are ready to serve. Mint leaves chutny is the best side dish to these balls.


Idli is the most favorite dish of breakfast in every family of TamilNadu. It is easily digestible by every one including children and old agers. It is comfortable and safe food for patients. Idli contains pro biotic bacteria which is helping in digestion.
Due to fermentation of Idli batter,  the yeast production is enhanced.
Methy seeds that are used in preparing batter contains iron content, vitamin A. Urad dal is a protein source. So all ingredients combine together come out with a wholesome food for every body.
Let us know how to prepare softest idlies...!
Idli rice 1st quality 3 cups
Jelabi ulunthu or whole urad dal 1 cup 1st quality
Fenugreek seeds one full spoon
Required water
Salt as needed.
Wash all the ingredients several times together.
Soak rice, urad dal, fenugreek seeds together for three hours.
Wash the grinder and transfer all the ingredients mentioned above (idli rice, urad dal, fenugreek seeds) with required water.
Grind them for 4o minutes to smooth paste by adding water with regular intervals so that the grinder will work comfortably.
Add salt while grinding at the final stage as needed.
Collect the batter into a big bowl.
Add little water and mix the batter.
The consistency is somewhat thick, when poured into the idli moulds, the batter should attain full shape of the mould without leaking in the sides.
Close the bowl with lid.
Allow the batter overnight or to eight hours to ferment.
Mix well.
Pour the batter into the idli moulds which are greased with gingelly oil.
Place the idli moulds into the Idli making vessel with three cups of water by heating to seven minutes.
Switch off the flame.
Open the lid of Idli making vessel or Idli cooker.
Sprinkle little water over the steam cooked idlies.
To check the cooking stage of idlies, insert the wet thin stick into idlies.
Take out the stick and see whether it is nonsticky. If so, the idlies come out, well cooked.
Remove the idlies from the moulds after two minutes with a little spatula or big spoon dipped in water.
Softy idlies are ready to serve. Coconut chutny, Sambar, Any kuruma,  idli podi, onion chutny are fine tasty side dishes to this main food.
This is a very comfortable breakfast for everyone.
Do try.....:)

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