Wednesday, 9 March 2016


This kootu goes very well with Poori.
Easy recipe...quick fixed..excellent simple ..!


Chick peas one cup
Medium size potatos two
Bellary onion one chopped
Green chillies two
Curry leaves half cup
Coriander leaves chopped
Fennel seeds half spoon
Mustard seeds one spoon
Cooking oil one tablespoon
Turmeric one spoon
Shredded coconut one tablespoon
Garlic pods two

Pressure cook potatos and set aside to cool down.
Pressure cook chickpeas with little water and turmeric powder.
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Followed by onion, green chillies and curry leaves.
Add fennel seeds.
Saute for a while.
Peel off the potatoes and mash them.
Add chick peas along with water and mashed potatoes.
Add salt required.
Finally coriander leaves.

Check the salt and turn off the flame.
Wonderful combination with poories.
Do check out..


Finger millet is being consumed in various versions such as idiappam, kali, ragi dosais, roties, paniyaram, idlies and ragi kooz and so on since ancient times. We, kongu people are unknowingly enjoying( this millet traditionally from our childhood to adult age. It is an energy booster and staple food; packed with rich nutrients i.e., iron, calcium and dietary fiber.

Take a look on the procedure of Raagi idiappam..


Finger millet 500 gm.
Boiled water three cups
Salt to taste


Clean the finger millet and dry in sunlight.
Grind dry in a mixer in four batches.
Sieve to get fine dry flour.
Bring to boil three cups of water.
Add salt to the flour and mix well.
Add water little by little to knead into a soft and non sticky dough.
Fill the small portion into a muruku mould fixed with thread holed disc.
Squeeze the ragi threads into an idli mould.
Steam them like idlies.
Allow five minutes to cook.
Allow to cool.
Tranfer the idiappam on the serving banana leaf.

Tasty and nutrional idiyappam can be enjoyed with tomato pickles or Coconut chutny. We can dip the. idiyappams in sweet coconut milk(coconut milk with jaggery and cardamom.) 

Another spicy version:

Add two drops of sesame oil and one spoon of lime juice with six idiyappams and make them into small thread pieces and temper with chopped shallots, split. green chillies, curry leaves and chopped coriander g greeens. Sautefor a while and transfer into serving bowl.
We consumed with raw green tomato pickle today morning. we loved much...
Try out...Let's see how it will turn out..


Vermicelli kaesari is a tempting dessert served in the home rituals and other feasts of guests get together during family occasions. It is an appealing sweet loved by all. It is easy to make and a very quick preparation in no time. Few ingredients, less ghee as well.

Have a look on the preparation of the saemia keasari as follows:


Savorit Saemia or vermicelli 50 gms
Sugar half cup
Kaesar color quarter pinch
Ghee one tablespoon 
Cashews split pieces and dry grapes half cup
Cardamom two pods


Bring to boil two cups of water with a quarter pinch of kaesar color powder.
Add saemia or vermicelli and mix gently.
Allow to cook well.
Add sugar and stir well. Let the sugar melts and absorbed by vermicelli.
Fry cashew bits, split cardamom pods and dry grapes in a one spoon of ghee (in a separate tempering pan) into golden brown color in  a low flame.
Let the flame is low level or simmer from this state.
Tranfer all the fried ingredients into the cooked vermicelli.
Add remaining ghee into the vermicelli.
Incorporate all the items softly for a second.
Delicious Kaesari is ready.
Switch off the flame.

Serve hot..If you want little ghee more, drizzle and enjoy.


You Know, the Cauliflower is an excellent source of vitamain C, and a very good source of manganese. It gives antioxidant benefits. It has wonderful anti-inflammatory benefits because of its major component of vitamin K. Vitamin K is one of the hall mark anti-nflammatory nutrient and act as a direct regulator of our inflammatory response and prevent the initiation of inflammation at a very early stage. It act as a cardiovascular support and digestive support as well. It should be cooked in very short time to retain its crisp texture and reduce the nutrient loss.

Let us move to cook cauliflower rice now..!


Seeraga samba raw rice 250 gm
Cauliflower florets 400g
Ginger grates one tablespoon
Garlic grates one tablespoon
Cloves six
Cinnamon five
Cardamom two
Rose petals one spoon
Kal pasi/Blackstone flower one spoon
Marathi mokku/Kapok buds two
Brinji/Bay leaves five

Mace/Jathipathri very little piece

Curry leaves half cup
Finely chopped shallots half cup
Green Chillies three
Turmeric one spoon
Salt required
Cooking oil one and half a spoon
Tomato dices


Wash the rice and add four cups of water.

Heat the 5 lit pressure cooker with cooking oil.
Add cloves, cinnamon,rose petals, kal pasi, Marathi mokku, jathipathri, cardamom
Allow to fry.
Add shallots , green chillies and curry leaves and brinji leaves
Followed by ginger garlic grates.
Add turmeric and  tomato dices
Let the flame in medium level.
Add cauliflower florets.
Saute for a couple of minutes.
Add rice alongwith water.
Add Salt.
Add mint leaves.
Check the taste.
Add salt if needed
Close and place the weight.
Allow one whistle and simmer it for three minutes.
Switch off the flame.
Set aside to cool.

Serve hot with Curd pachadi and tomato pickle.

Featured post


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