Showing posts with label Lunch food. Show all posts
Showing posts with label Lunch food. Show all posts

Tuesday 11 August 2020

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.


Beetroot 250 gm
Shredded Coconut one bowlful
Raw coriander powder 1.5 tsp
Roasted Cumin powder
Fennel seeds 1/2  tsp+1/4 tsp
Turmeric 1/4 tsp+/4 tsp
Garlic 2 pcs
Curry leaves 2 sprigs+10 leaves
Tomato half chopped 
Pepper powder 1/ tsp
Water 1/2 cup+1 cup+rinsed water 1/2 cup
Groundnut Oil 2 tbsp
Mustard seeds/Fennel seeds 1/2 tsp
Bellary onion one chopped
Stone flower a tiny bit
Cloves 2 pcs
Bay leaf one
Green Chilly one pc, slit
Rock salt 1/2 tsp
Coriander greens optional
Star anise one pc


Wash the beetroot thoroughly.
Peel off the skin.
Chop the beet into cute cubes.
In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds
Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.
Grind to a fine paste.
Set ready.
Heat the pan on medium heat.
Add fennel seeds to fry.
Add bellary onion 🌰 slit green chilly🌶 and curry leaves.
Saute for a while until onion fried translucent.
Add beet-cubes and chopped half tomato.
Saute for a while.
Add a tiny stone flower, cloves and star anise.
Add turmeric.
Saute for a while on medium heat.
Transfer the ground masal paste.
Saute for five seconds until the raw smell goes off.
Add one cup water along with rinsed water.
Add rock salt.
Let cooking for 15 minutes on low-medium heat until the beets cooked soft.
Garnish with coriander greens.
A very good accompamiment to chapatis, Pooris, Rotis and nans.
Ready to serve

Cooking time 30 minutes.
Yield: 2 persons.


Wednesday 8 July 2020


Step one:


Pepper 1/4 cup
Cumin Seeds 1/2 cup
Asafoetida 2 pinches
Himalayan pink salt powder 1/8 tsp
Garlic cloves 15 pcs


Dry roast all the above ingredients respectively on medium heat.
Set aside to cool down.
Grind to a fine powder.
Shred the peeled garlic cloves.
Set aside.

Step two:


Toor dal 75 gm.
Water 300 ml
Turmeric 1/2 tsp
Castor Oil 3-4 drops


Pressure cook the dal with washed dal, water, turmeric and castor oil until three whistles.
Medium heat is always recommended.
Set aside to cool down.

Step three:


Tamarind a marble size
Water 200 ml to soak the tamarind.
Tomato one
Cooked dal
water 2 cups to liquidize the cooked dal


Soak the tamarind in water for 1/2 an hour.
Open the cooker and add 2 cups of water and one chopped tomato.
Allow boiling until the tomato cooked soft.

Step Four


Mustard seeds 1/2 tsp
Sesame Oil 1 tbsp
Slit red chillies 2 pcs
Curry leaves 15 pcs
Asafoetida 2 pinches
Tamarind+tomato extract
Ground Rasa powder 1.5 tsp
Jaggery powder 1 tsp
Cooked dal contents
Himalayan pink salt 1 tsp
Coriander greens a fistful chopped
Shredded garlic
Ghee 2 tbsp


Heat the pan with sesame oil.
Add mustard seeds to crackle.
Switch off the flame in this stage to avoid burning.
Add slit red chillies and curry leaves'
Saute for a while.
Sprinkle asafoetida.
Transfer the tamarind-tomato extract.
Now switch on the heat to medium level.
Add jaggery powder.
Allow boiling.
Add the dal contents.
Add salt.
Switch off the flame while the rasam is about to boil.
Fry the shredded garlic in ghee on medium heat.
Transfer the shredded garlic to hot rasam.
give good stirs to infuse the garlic-aroma.
Garnish with chopped coriander greens.

Garlic rasam is ready to be served as starter/appetizer/accompaniment to hot steamed rice.

Sunday 2 February 2020


Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings


Almonds 100 gm
Boiling water as needed for soaking.
Fresh cow milk 750 ml
Cold milk 50 ml
Cardamom seeds crushed 1/2 tsp
Saffron strands 15-25 pcs {not mandatory}
Sugar 200 gms
Cashew flakes 2 tbsps
Raisins 15-20 pcs
Fresh Cow ghee 2 tbsps


Soak almonds in boiled water for 30 minutes.
Blanch the outer skin and keep ready to grind.
Bring to boil 750 ml of fresh cow milk on medium heat.
Lower the flame and let boil until the milk reduced to 500 ml.
Keep on stirring.
Add saffron strands
Add 200 gm sugar. Once the milk reduced to 500 ml, 
add fried-cashew flakes and raisins in fresh ghee.
Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.
Turn off the heat.
Almond kheer is ready to enjoy.

Tuesday 28 January 2020


Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch
Jaggery powder 2 tsps
Coco rinds or Kudampuli or tamarind 3 pcs
Himalayan rock salt 1/2 tsp
Water 50 ml
Mustard seeds 1/2 tsp
Dry roasted fenugreek powder 3/4 tsp
Grated garlic 1 tsp
Turmeric 1/2 tsp
Red chilly flakes 1/2 tsp
Sesame oil 4 tbsps
Groundnut oil 1 tbsp
Asafoetida 2 pinches
Dried red chillies 3-4 pcs


Pluck the murungai leaves along with its tender stems.
Place them in a mixer jar up to 3/4 th level'
Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.
Grind at high speed to a coarse paste.
Now heat the heavy bottomed vessel with one tbsp groundnut oil.
Add mustard seeds to crackle.
Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.
Turn off the heat and add greens paste.
Saute on medium heat for one or two minutes until the greens changed its colour.
Add asafoetida and fenugreek powder.
Mix to combine.
Add sesame oil 2 tbsps little by little on keeping the flame on a low level.
Mix to combine.
Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

Sunday 12 January 2020

GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:


Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp


Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp


In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:


Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc


Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

Thursday 14 November 2019

THAKKALI CHORU/தக்காளிச் சோறு

How to make Thakkali choru

There are so many traditional one-pot meals in Kongu Cuisine. Out of these, the so-called Thakkali choru is stunningly delicious. Whenever we get busily engaged with works, we make one of these various one pot-meals that cover the whole day meals.

Thakkali choru is quite easy to make.


Medium size tomatoes 4 pcs
Boiled Ponni rice (old) 200 gms
Chopped Shallots 20 pcs
Dried Red Chillies 2 pcs
Groundnut oil 3 tbsp
Mustard seeds 1/2 tsp
Garlic cloves grated 5 pcs
Curry leaves 20-25 pcs
Turmeric powder 1/2 tsp
Asafoetida one pinch
Cinnamon sticks 6 pcs
Cloves 6 pcs
Rock salt 3/4 tsp
Water 650 ml
A few Coriander greens


Wash and soak the old and boiled Ponni Rice for 1/2 an hour.
Drain the excess water and add 650ml water
Heat the pressure cooker with groundnut Oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter fast, add shallots, slit red chillies and curry leaves.
Saute for a while until the shallots turn soft and transparent, add turmeric and grated garlic.
Saute to combine.
Sprinkle one pinch of asafoetida.
Transfer the rice along with water.
Allow boiling on medium heat.
Add rock salt and stir to combine well.
Return its lid and place the weight.
Pressure cook up to 2 whistles and simmer for five minutes.
Turn off the heat and set aside to cool down.
Open the cooker and add some coriander greens.
Fold gently to infuse the flavour of coriander greens.
Mild tangy Thakkali choru is ready to be served.
Onion Raita and chips or papads  go very well with this one-pot meal

Time of cooking: 45minutes
Yield: 2 servings

Tuesday 23 January 2018


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This Citron pickle is an excellent appetite stimulant.


Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp


Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.

Trust my method of cooking!
Give a try!

Monday 28 August 2017


A Short introduction of chayote:

Chayote, being a low-calorie and fiber rich vegetable, it is highly recommended as the vegetable which supports cholesterol controlling and weight reduction in diet programs.
They are the excellent source of vitamin C, Vitamin B complex and folates. It is a good source of potassium and contains an adequate source of manganese and copper.

How to make Chayote gravy/chowchow curry kuzhambu for hot steamed rice/chappatis?

Preparation Time 15 minutes
Serves For four
Cooking time 10minutes
Cuisine : South Indian


Chayote one medium size
Shallots or bellary onion half
Curry leaves 10 nos
Mustard seeds one tsp
Saunf one tsp
Cinnamon sticks four
Cloves four
Star anise one
Bay leaf one
Red chilly powder one tsp
Turmeric one tsp
Curry masal powder one tablespoon
Ginger and garlic gratings one tablespoon
Tomato one
Sesame oil half cup

To grind:

coconut gratings two cups
Bengal gram one tablespoon
Coriander powder one tablespoon
Water one cup
ginger and garlic gratings one tablespoon
Salt to taste


Grind above contents with required water to a fine paste.
Peel off the chayote and chop into cubes.
Every ingredient above mentioned should be kept ready on the cooktop. 
Heat the pressure pan with sesame oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, ginger and garlic gratings, turmeric, Masal powder, Red chilly powder, Saunf powder, Cloves, Cinnamon, Stara anise.
Switch off the flame to avoid burning.
Add tomato, chayote cubes and saute well.
Transfer the coconut paste and saute on low flame.
Once all the ingredients incorporated together, raise the flame.
Add salt.
Adjust the consistency by adding two cups of water.and salt to taste.
Allow boiling for seven minutes.
Check the gravy reaches the thick consistency.
Add coriander leaves chopped to enrich the taste of the gravy.

Chayote curry kuzhambu is ready to have with hot steamed rice.

Wednesday 23 August 2017


A Special South Indian Rasa m imbibing the aroma of garlic, that is consumed for digestive disorders as well as good for healthy living. The unique flavor of the Garlic pulses is the Main theme of this Rasam.

Preparation Time: 20 minutes.
Cooking time: 5 minutes
Serves: 4 members


Cooked Toor dal with water two cups (pressure cooked dal with half spoon of turmeric and castor oil 2 drops allowing three whistles)
Tamarind goose berry size
Garlic pulses 7 nos(Malai poondu variety)
Sesame oil one tablespoon
Roasted cumin seeds one spoon
Pepper powder one spoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves 14 nos
Red chilly one
Coriander leaves chopped (optional)
Salt to taste


Soak Tamarind  (goose berry size) in one cup of water for15 minutes

Pressure cook Toor dal with water, turmeric one spoon and two drops of castor oil for three whistles. 
Set aside.
Boil two cups of water and put one red tomato and allow boiling until the tomato cooked.
Take the Tomato and add with tamarind that is soaked in water.
Mash tamarind and tomato and get the extract from it.

Peel off the garlic and grate them into tiny pieces.
Heat the oil in a pan over the medium flame.
Add mustard seeds to crackle.

Once it starts to crackle, Add red chilly split and curry leaves.
Switch off the flame to avoid burning.
Raise the flame and saute the garlic gratings for a minute.
Now add the tamarind tomato extract.

Add asafoetida, cumin powder, and pepper powder.
Add salt and one piece of jaggery.
Allow boiling for five minutes and finally add toor dal extract and finely chopped coriander leaves.

Allow boiling for a second and remove from the flame.

Garlic Rasam is ready to have with hot steamed rice.

Monday 21 August 2017


This is a typical south Indian curry loved by everyone in Tamilnadu. It goes well with hot steamed rice topped with one spoon of Sesame oil.

How to make this highly nutritional Thattaipayiru kuzhambu?


Cowpea beans/Balck eyed beans/Karamani Payiru/Thattai payiru one cup
Tamarind one gooseberry size
Shallots six
Curry leaves 10nos
Mustard seeds one tsp
Turmeric one tsp
Sambar powder one tsp
Coriander powder one tsp
Fenugreek powder half tsp
Asafoetida one pinch
Water as required
Red chilly powder one tsp
Sesame oil one tablespoon
Peanut oil one tablespoon
Tomato optional
Jaggery one piece
Salt to taste


Soak the cow peas for two hours.
Wash the cow peas and pressure cook for three whistles.
Heat the pan with peanut oil over a medium flame.
Add mustard seeds to pop up.
Once the mustard seeds start to crackle, add shallots and curry leaves.
Saute for a minute until the shallots turn transparent.
Add asafoetida, fenugreek powder, sambar powder, turmeric, red chilly powder and coriander powder.
Saute for a while over a medium flame.
Add tamarind extract.
Add salt and jaggery.
Allow boiling for a few minutes until the gravy texture reached.
Add cooked cowpea beans and allow boiling for a while.

Add coriander leaves (optional)
Pour one tablespoon of sesame oil over the gravy and serve hot with hot steamed rice.

The combination of this cowpea beans gravy makes the hot steamed rice, a delicious meal.

Friday 11 August 2017



Toor dal one cup
Tamarind one goose berry size
Sesame oil or Peanut oil one tablespoon
Mustard seeds  one spoon
Bellary onion two nos medium size
Curry leaves 10 nos
Sambar powder three spoons
Turmeric powder one spoon
Salt to taste
Asafoetida one pinch
Cilantro leaves chopped one tablespoon


Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion sambar is ready to have. 

This simple and tasty sambar goes very well with idlies, dosas and hot steamed rice.



Wednesday 19 July 2017


Indian Broad beans sambar goes well with hot steamed rice. Topping up of one spoon of fresh cow ghee enhances its taste!


Broad beans 50 gms
Mysore dal/Toor dal 75 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Asafoetida one pinch
Turmeric one spoon
Castor oil four drops
Sambar powder one tablespoon
Coriander leaves chopped half cup(optional)
Salt to taste
Tamarind one gooseberry size
Tomato medium size one


Soak the tamarind in two cups of water.
Wash the Indian broad beans and remove the fibre from the both sides.
Chop the veggie into three parts.
Cook the Mysore dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes. and Switch off the flame.
Take the extract of tamarind.
Now heat the heavy bottomed vessel with oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds.
Pour the tamarind extract and tomato dices.
Add salt required.
Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel.
Check the salt.
Add coriander leaves (optional).

Now the Indian Broad Beans Sambar is ready to have with hot steamed rice.

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