Saturday, 4 July 2015


Curd rice is a yummy dish that is the most favourite food for all children and adults.

Let us have a look on the nutritional values of curd.

Curd boosts digestion and works best for stomach upset.
It is a best natural substitute for pro biotic and antibiotics for young children.
Curd is also a natural fire extinguisher after a very spicy meal. A small cup of curd will keep your stomach very comfort.
It is good for skin tone so you can apply it on your face or on your hair. You will get the soft skin with a healthy glow.
It is having high calcium content and good fats.
It increases immunity and the defence mechanism of the body.
Curd is a good stress buster and great mood lifter.

                                                     curd's nutritional values-courtesy.. Google.


curd three cups
boiled rice one cup
salt as required
ginger grated one spoon
shallots chopped half cup
red chillies three (split)
curry leaves half cup
coriander leaves chopped half cup
mustard seeds one spoon
asafoetida one pinch
coriander leaves finely chopped half cup


Wash the rice and soak for half an hour.
Cook the rice with required water in the pressure cooker with three whistles.
After releasing pressure, take the hot rice out and mash it with a spatula.
Allow the mashed rice to cool.
Add curd with the rice and mix well without lumps.
Heat the cooking oil in a dry pan.
Add mustard seed to splutter
Add shallots, red chillies, curry leaves, ginger grates.
Saute a while until the onions turn transparent.
Add one pinch of asafoetida.
Transfer the fried ingredients into the rice.
Mix well with a spatula without lumps.
Add coriander leaves and mix smoothly.

Note: Curd should be fresh. Adding little sugar to neutralize tanginess. but optional.

Curd Rice is now ready  to serve with More Milakai ( soaked in buttermilk several times and dried in Sunlight) and any type of pickles.

Try dears..!



Kootu is the perfect combination of the gourds and lentils, which is popular side dish in Tamil Nadu. Especially this is served in lunch meals almost in hotels and home; A very favourite side dish with white rice, loved to eat by all children and adults; Very comfort to digestive system; enriched with full of protein. An instant method of cooking of Snake gourd plus split channa dal kootu is posted in this blog today.

We already know about snake gourd's nutritional values. Yet we remind once again here. Snake gourd is really a natural antibiotic, expectorant, as well as healthy laxative. It makes a cooling effect within the body. Moreover it is a natural tonic for heart.

Let us have a look on the preparation of this yummy kootu as follows:


Split channa dal 100 gm
Snake gourd medium size 1
shallots finely chopped half cup
curry leaves half cup
green chillies two medium size
cumin seeds one spoon
shredded coconut one cup
mustard seeds one spoon
asafoetida one pinch
turmeric one spoon


Wash the channa dal and cook in the pressure cooker with turmeric.
Wait to one whistle. Switch off the flame.
Scoop out the seeds with fleshy sponge like parts and throw them away.
Cut the veggie into small cubes.
Add the Snake gourd cubes and add little turmeric.
Switch on the flame.
Allow to cook for 10 minutes.
Grind the shredded coconut, cumin seeds and green chillies with required
into a coarse texture and pour into the boiling snakegourd and channa dal mixture.
Heat the small dry pan with cooking oil.
Add mustard seeds to crackle.
Add shallots and curry leaves .
Saute for a while.
Add cumin seeds.
Add one pinch of asafoetida.
Transfer the entire fried ingredients into the channa dal and snake gourd cooked.
Add required salt.

Channa dal plus snake gourd kootu is ready to serve with plain rice or curd rice.
Hope you will like this side dish.
Try this yummy dish and feedback will be apprpeciated.




This dish is a popular kongu delicacy that makes a quick, healthy, breakfast or evening snack. This is a favourite of both children and adults. The batter prepared is the same as that of idli and dosa. Hence it can be prepared easily from left over Idli or dosa batter.
Idli or dosa batter three cups
cooking oil two tablespoon
Heat the Paniyaram an on medium heat and grease with oil.
Spoon each dent with a little oil.
Pour a ladleful of batter in each dent.
Cook for two minutes.
Turn them over using a long needle and continue to cook until both the sides are evenly turn brown.
Likewise more paniyarams may be prepared.
This is the main dish. The texture of paniyarams are looking amazing with golden brown colour. They have a crunchier outer layer with a soft, spongy with air holes that taste with any type of chutney or sambar or kuruma or idli podi with gingelly oil mix.
Half cup of fried Bengal gram
one cup of shredded coconut
green chillies two
coriander leaves one spoon finely chopped
ginger grates on spoon
salt as required
curry leaves, mustard seeds, urad dal, c for seasoning.
cooking oil one spoon

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