Sunday, December 02, 2012


Usually I prefer carrots most for fresh salads! Sometimes I add carrots to Sambar to enhance its taste. But making Halwa with Carrot in a grand feast is a fine idea to attract the guests at your side! Unlike the manual version, this microwave Carrot Halwa needs only a few minutes to cook and serve! Adding milk powder instead of milk is the secret for its delicious taste!! I have learnt this from my close friend years back and am following only this procedure to make a quick carrot halwa since then!!

காரட் அல்வா [ மைக்ரோவேவ் முறையில்]


Shredded carrot- 2 cups

Ghee= 1 tbsp

Full cream milk powder- 3 tbsp

Sugar- 5 tbsp

Cardamom powder- ½ tsp


Pour the ghee in a microwave bowl and add the carrot.

Mix well and cook in HIGH for 2 minutes.

Mix well and again cook in HIGH for 2 minutes.

Then add all the ingredients and mix well.

Cook again for 2 minutes mixing in intervals.

The delicious Microwave Carrot Halwa is ready to serve within 6 minutes!!!



Sunday, November 18, 2012


When I was enjoying with my family in a five star resort at the back waters of Alappuzha a few years back, I happened to taste this delicious dish served in the buffet. I have appreciated and also requested the chef the recipe for this dish which he obliged magnanimously!  

Whenever I prepare this side dish in my home, the quantity of chapathies I make usually would always increase! The combination of the vegetables and the few different spices enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’ and I have renamed as ‘Alappuzha vegetable curry!”
ஆலப்புழை காய்கறி மசாலா


Green beans- a handful

Big carrot-1

Chopped spring onion- 1 cup

Diced capsicum-1 cup

Finely chopped cabbage- ½ cup

Sliced baby corn- 1 cup

Chopped coriander leaves- ¼ cup

Mushroom [sliced] - 2 cups

Finely chopped onion-1

Crushed tomatoes-4

Slit green chillies-4

Finely chopped ginger- 1 tsp

Finely chopped garlic- 1 tsp

Turmeric powder- half sp

Salt to taste

Oil- 3 tbsp

Ajinamoto- ¼ sp

Soya sauce- 1 tbsp

Coarsely ground pepper powder- half sp

Milk- 2 cups

Thick coconut milk- 1 cup


Heat a big pan and pour the oil.

When the oil becomes hot, add the onion with the green chillies, ginger and the garlic.

Sauté well and then add the tomatoes with the turmeric powder.

Fry for a few minutes and then pour 3 cups of water.

Add all the vegetables one by one with enough salt.

When the vegetable are half cooked, pour the milk.

After a few minutes, add the ajinomoto, soya sauce and the pepper.

Let the gravy cook for a few seconds.

Lastly add the thick coconut milk.

When the gravy starts simmering, put off the fire and mix well.

The delicious Alappuzha curry is ready!!   


Thursday, November 08, 2012

கறி மிளகு பிரட்டல்

My close friend who lives in Trichy always makes this dish whenever I visit her home. This is one of my favourite dishes. This is a delicious accompaniment for samabr sadham, mild pulao varieties and also for chappathies and parottas. 


Ingredients needed

Mutton – ½ kilo

Coarsely ground Ginger- 1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- half sp

Shredded coconut- 2 tbsp

Salt to taste

Curry leaves- 2 arcs

Finely chopped shallots [ sambar onions]- 200gm

Finely crushed tomato- half cup

Chilli powder - ½ tsp

Coriander powder- ½ tsp

Oil- 3 tbsp

Fry the following ingredients for a few seconds on slow fire until the aroma starts to float on the air:

Fennel seeds- 1 tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece


Clean the mutton and cut into small pieces.

Place them in a bowl along with the powders and ginger garlic paste with enough water.

Mix well..

Pressure cook the mutton to 2 whistles and further cook it on slow fire for 5 minutes.

Heat a pan and pour the oil.

Add the onions and fry them well.

Then add the tomatoes with the curry leaves and cook them until they are finely mashed and the oil oozes out.

Add the cooked mutton along with the water.

Add enough salt and mix well.

Cook them for a few minutes.

Grind the coconut with the fired ingredients to a fine paste.

Add this paste to the mutton and cook until it becomes thick gravy.

The delicious Pepper mutton is ready now!







Wednesday, October 03, 2012

முருங்கைக்கீரை பொரியல்

Keerai poriyal is always famous in every household in Tamilnadu. There are so many keerai varieties with which we can prepare this poriyal. Any how, முளைக்கீரை always leads proudly in this type of poriyal with its softness and richness. Other than this, Arai keerai, ponnangkanni keerai, pasali keerai and palak keerai poriyals are very tasty!! But murungkaikeerai remains the most favorite for so many people. We can make adai, poriyal, soup, etc with this drumstick leaves! Drumstick leaves always tasty and healthy to eat!! Here I am going to write about a poriyal!

Drumstick leaves [nicely cut]- 7 to 8 cups
Sambar onions-10
Red chillies-2
Shredded coconut- 3 tbsp
Gingelly oil- 2 tbsp
Cumin seeds- half sp
Thinly sliced garlic-1 tbsp
Finely crushed tomato- 2 tbsp
Turmeric powder- half sp
Salt to taste
Cooked dal- 1 tbsp
Heat a pan and pour the oil.
Add the cumin seeds and when they splutter add the chopped sambar onions and the red chillies.
Fry them nicely.
Then add the tomato with the turmeric powder and the garlic.
When they are nicely cooked add the chopped drumstick leaves.
When the keerai is half cooked, add the salt and mix well.
When the keerai is cooked completely mix in the dal and the coconut.
Drumstick leaves poriyal is ready now!!   

Wednesday, September 12, 2012


Varieties of murukku are there to try and eat always. All are savouries prepared with rice flour, gram dal flour, gram flour, maidha, green gram flour etc. This kolusa murukku or achu murukku is a sweetish type. Normally this is prepared with eggs. There are so many moulds available in the shops to try. This also can be prepared with plain flour. But it will taste heavenly with rice flour. Some people will not like much sugar. So sugar must be added according to the taste.

கொலுசா முறுக்கு: 
Raw rice- 250 gm
sugar- 5 tbsp [powdered]
Coconut- half
Salt- a pinch
Enough oil to fry
Soak the rice in lots of water for an hour.
Then drain the water completely and allow the rice to shed off extra wetness by spreading it on a clean cloth and keep it thus in a shadowy place for half an hour.
Then powder it finely in a mixi and sieve it twice.
Shred the coconut and extract its thick milk.
In a bowl add the flour with beaten eggs, sugar, coconut milk and salt.
Mix well and sufficient water can be added also to make the batter.
The consistency should be like dosa batter.
Heat a pan which must be broad and has a short height. [1 ½ inches]
Pour enough oil.
The fire should be medium high.
Put the kolusa murukku mould in the oil.
It should be heated along with the oil.
Only the mould should be heated and the handle must not touch the oil.
When the oil becomes hot, take away the mould and immerse it in the batter.
The mould should not be immersed fully.
It should be immersed with half of its height.
Immediately dip it again in the oil and then shake the mould slowly.
The murukku will be released from the mould and begin to cook in the oil.
Turn on the other side when it becomes golden brown.
When both sides are cooked to golden brown, take it off.
The delious kolusa murukku is ready now!! 

it will be easy if you have two moulds. When a mould is dipped with coated batter in hot oil, after releasing the murukku, it needs to be heated again for a few seconds to immerse again in the batter. If you have a spare mould, you can use it simultaneously.     

Tuesday, August 14, 2012

கார சட்னி

There are so many varieties of kaara chutneys are prepared in every house at Tamilnadu. Kaara chutneys are always prepared with small or big onions, red chillies, tamarind, tomato and garlic flakes. But the ratios are always different. Some people do not still accept the chutneys ground in mixi. They only prefer the chutneys ground in Ammi even in these days. This chutney is very different and tasty. This will be very delicious to accompany with crisp dosas.


Ingredients needed: 

Red chillies [de-seeded]-10
Small onions-15
Tamarind- a small gooseberry size
Tomato [medium size]- 2
Small garlic flakes-8
Gingelly oil-4 tbsp
Salt to taste
Mustard seeds- half sp
Split black gram- half sp 


Heat a pan and pour the 3 tbsp of oil.
First fry the onions with the red chillies to golden brown.
Then add the tomatoes with the garlic.
Fry them well until the oil floats on top.
When cooled grind the a little coarsely with the tamarind and salt.
Again heat a pan and pour the remaining oil.
Add the mustard seeds and when they splutter add the black grams and fry them to gold brown.
Pour this in the chutney and mix well.

Monday, July 02, 2012



This is the only dish which is being liked by small kids as well as grown ups also! There are so many variations in preparing potato fry. This one is very simple to cook. At the same time, with all the ingredients and spices, the outcome will be very delicious!

உருளைக்கிழங்கு வறுவல்


Coarsely ground Fennel seeds- 1 tsp
Medium sized potatoes-4
Thinly sliced onion-1 cup
Crushed tomato-half cup
Chilli powder- 1 tbsp
Turmeric powder- half tsp
Mint leaves [chopped]-2 tbsp
Coriander leaves- 2 tbsp
Salt to taste
Ginger garlic paste- 1 tsp
Oil- 2 tbsp


Heat a non-stick pan and pour the oil.
Add the onion with the fennel powder and the ginger garlic paste.
Fry well.
Add the tomatoes with the greens.
Cook them until the tomatoes are mashed and the oil floats on top.
Add the potato pieces with the powders and salt and mix well.
Cook the potatoes on slow fire with the lid closed.
Mix well in intervals.
Cook until the potatoes are softened and slightly crisp.
The delicious potato fry is ready to be served now !!

Sunday, June 03, 2012

மீன் குழம்பு

Meen kuzambu is the most favourite dish for many people. It is true that the fish got from river or pond is tastier than the fish got from the sea. In our native, viral meen is more expensive and has more delicious taste than all kinds of fishes. We will add pieces of raw mano especially ottu mangai or kili mookku maangkai in the kuzhambu! The tamarind must be fresh and new [புதுப்புளி]. Small onions and hot chilli powder will enhance the taste! Some people add ground coconut or coconut milk. But I do not prefer it as the coconut decreases the spicy taste. The oil must be only gingelly oil. Now it is time to go in to the kitchen.....!! 


Fish peices-10
Tamarind- a big lime size
Chilli powder- 1 ¼ tbsp
Turmeric powder- half tsp
Coriander powder- 1 ½ tbsp
Salt to taste
Gingelly oil- 3 tbsp+1 tsp
Fenugreek seeds- 1 ½ tsp
Chopped coriander- 2 tbsp
Curry leaves- a few
Raw mango pieces-4
Chopped small onion- 20
Finely chopped tomato- half cup


Soak the tamarind in 2 cups of hot water for half an hour and then extract its thick juice.
Heat a pan and pour 3 tbsp of oil.
When it becomes hot, add the fenugreek seeds.
When they become golden brown, add the onion with the greens.
Fry them to golden brown.
Then add the tomato with the turmeric powder.
Cook until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind juice along with the powders and the salt.
When the kuzhambu starts simmering add the raw mango pieces.
When they are half-cooked, add the fish pieces carefully.
When the fishes are cooked and the gravy is slightly thickened to the desired consistency, reduce the fire in to low and cook for a few minutes.
Pour the remaining oil on top.
The mouth watering fish kuzhambu is ready now!!    

Sunday, May 13, 2012

பூண்டுப் பொடி

This is a tasty accompaniment for hot idles! There are so many accompaniments for idlies such as chutneys, sambars, kothsu variaties, kurumas and thukaiyals. But, people in Tamilandu always yearn for idli podi as well as this hot garlic podi after consuming a few idlies with sambar and chutneys. Hot garlic podi, gingelly oil and steamed soft idles is the best combination for a hungry stomach at the breakfast time. Normally most people grind red chillies first coarsely and then grind with chopped small garlic pearls with salt. I always fry the garlic flakes in gingelly oil at first and then grind with the red chillies.



Red chillies- 2 handfuls
Small garlic flakes- one handful
Gignelly oil- half cup
Salt to taste


In a sp of oil, fry the red chillies to golden brown on slow fire.
Pour the remaining oil in the pan
When the oil becomes hot, add all the garlic flakes.
Fry them on slow fire.
Within a few seconds, we can feel the garlic flakes light and soft when we take them in a spoon.
At this stage, put off the fire.
Spread the garlic on a paper kitchen towel to wipe out the excessive oil.
Pour the oil in a small bowl.
Grind the red chillies at first smoothly.
Then add the garlic flakes with enough salt.
Run the mixi for a second and mix well.
Again run the mixi for another second.
Add this mixture to the fried gingelly oil and mix well.
Now poondu podi is ready for your hot, steamed idlies!!

Monday, April 23, 2012


This is my 100th post here!!

This crab curry belongs to my native place. My mother as well as my mother in law cooks in this delicious way. The spice powder they make with rice, fennel, and peppercorns enhances this dish nicely. That is the secret of this dish’s taste. There is no need for a separate kuzambu as this gravy goes well with hot rice.

ண்டு குழம்பு 



Finely sliced onion-3

Finely chopped tomato- 1 cup

Ginger-garlic paste- 1 tsp

Curry leaves- a handful

Chopped coriander- 4 tbsp

Salt to taste

Oil- 4 tbsp

Turmeric powder- half tsp

Chilli powder- 1 1/2 tbsp

Grind the following ingredients to a fine paste:

Shredded coconut- 1 cup

Fennel seeds- 1 tsp

Dry roast the following ingredients to golden brown and powder them finely:

Fennel seeds- 1 tsp, peppercorns- 1 tsp, raw rice- a handful, cumin seeds- half tsp 


Clean the crabs well and cut each crab in to two pieces.

Heat a big pan and pour the oil.

Add the sliced onion and the tomatoes with the ginger garlic paste and the greens.

Cook on medium fire until all the water evaporates and the oil floats on top.

Add the crab pieces, ground paste, turmeric and chilli powders with enough salt.

Let the kuzambu boil for some minutes until the crabs are cooked.

Finally sprinkle the fried powder little by little.

Mix well and let the kuzhambu boil for some more minutes.

The spicy crab curry is ready to serve now!!

Tuesday, April 17, 2012

சோள இட்லி

My close relative gave me this recipe. Even that time, I have not expected that I will make such a soft idli with jowar. I was amazed at the result. It is as soft as the usual idlies we make with the boiled rice. Any kara chutney would make a nice accompaniment for these idlies.  



Jowar - 1 cups
Par boiled rice ( idli rice) - 1 cups
Urad dhal - 1 cup
Enough Salt


 Mix jowar, rice & urad & wash well.
 Soak in enough water for 8 to 10 hours.
Jowar needs at least 10 hours to soak while rice and urad dal only need 4 hours to soak.
 Grind to a fine batter adding enough water.
 Add salt, mix well and ferment the batter for 10 hrs .
Now you have a nice batter for steaming idlies!
 We can prepare tasty dosas with this batter.
Once the batter is spread on hot tawa, pour just a few drops of oil over it, cover & cook.
 Turn over & cook for just a few seconds.
 Serve with sambar or any chilli chutney. 


When grinding the jowar, it takes a little more time to get a fine batter.
So it is a nice idea to grind the soaked jowar in a mixi and then add at the last stage of grinding the rice and urad dal.

Monday, February 27, 2012

காரட் தோசை

I have learned this recipe from my close friend. Though we make different dosa varieties, this one stands apart as one of the most delicious dosas especially due to its taste and colourful appearance.



Raw rice- 2 cups
Per boiled rice- ¼ cup
Tamarind- half of a gooseberry size
Red chillies-6
Shredded carrot- 1 [big]
sambar onions-4
Salt to taste
Curry leaves- 1 arc
Cumin seeds- ½ sp


Soak the rice varieties in enough water for 2 hours.
Grind them finely with the tamarind, carrot, and carrot with enough salt to a fine batter.
Add curry leaves and cumin seeds.
Mix well and allow it to ferment for 4 hours.
Make thin dosas on a hot tawa.
Cook on both sides.
Coconut chutney is suitable for this dosai.

Friday, February 17, 2012


There are so many variations in making bondas. But this one with rice flakes and potato as a filling and a spicy batter is completely a different but a tasty one. It was a super hit when I have prepared this in my home. Hope everybody will enjoy making this.

உருளைக்கிழங்கு அவல் போண்டா:


For the filling:

Hot mashed Potato-200gms
Rice flakes-200gm
Oil-1 tbsp
Onion-1[thinly sliced]
Finely chopped green chillies- 1 tbsp
Thick tomato juice-2 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Turmeric powder- half sp

For the batter:

Gram flour- 1 cup
Salt to taste
Soda bi carbonate- 2 pinche
Turmeric powder- half sp
Chilli powder- half sp

Grind the following to a paste:

Fried cumin seeds- half sp
Chopped coriander- 1 tbsp
Small ripe tomato-1
Shredded ginger- 1/4 tsp
Green chilli-1


Wash the rice flakes well and drain the water completely.
Heat a pan and pour the oil.
Add the onion with the green chillies and fry them well.
Add the tomato juice with the turmeric powder and the coriander.
Cook until the gravy is thickened.
Add the mashed potato and the rice flakes with enough salt.
Cook on slow fire for a few minutes until all the ingredients are combined well.

For the batter, add all the ingredients with the ground paste and salt.
Prepare like dosa batter.
Make small balls out off the filling.
Dip each ball in the batter, coat it well and toss it in hot oil.
Fry the bonda to golden brown.
Thus finish all the balls in to golden brown bondas!
Thick, spicy Coconut chutney is a fine accompaniment for this bonda!!