Showing posts from August 28, 2016


Goodmorning dearest viewers..!
This posting is also the recipe comprising of dal and two types of greens. These two greens are very beneficial to our body. The names of the greens used in this curry are the Ponnanganni and vallarai(Tamil Names respectively).
English name of Ponnanganni is Alternanthera sessilis is an aquatic plant known by several common names, including ponnanganni(in Tamil), Mukunuwenna(in Sinhalese) sessile joyweed and dwarf copperleaf in English. It is used as a vegetable specially in Sri Lanka and other asian countries.

English name of Vallarai is Indian Penniwort. Centella Asiatica is its botanical name. Brahmi in Hindi. It is a brain booster for school going children and adults. It improves memory power. The regular consumption of the green weekly once or twice enhances the mental ablities.

Now we learn how to make irukkerai paruppu kootu..
Vallarai greens one cup Leaves only) Sessile joyweed or dwarf copperleaf One cup(leaves only) Cooked dal one cup Shall…


This is quite an addictive, crispy snack with a  flavour of butter and cashews, tempting to have more.
Raw rice flour 250 gms Whole cashews 30 nos Red chilly powder one spoon Sesame seeds White one tablespoon Cow butter one tablespoon Sesame oil to fry Asafoetida a generous pinch Coarse pepper powder one tablespoon
Soak cashews in water for half an hour. Blend them with  required water to a fine paste. In a mixing bowl, gather the raw rice flour and fine paste of cashews together. Add salt and chilly powder, pepper powder, melted butter and asafoetida. Knead into a soft and nonsticky dough. Add sesame white seeds and knead again. Use the star disc of the murukku mould press. Grease the murukku press and fill it with the required portion of the dough. Heat the oil and squeeze the dough into circles through the murukku press in the oil directly. Allow to fry in the oil till the oil bubbles cease. Turn the murukku and fry the murukku with golden brown colour evenly. Remove them and col…