Sunday, December 21, 2014


After a little gap, I have come again to my recipes.

This time, I am going to give an  adai  recipe, that also with drumstick leaves. [Murungaikeerai] We can make soup, vadai and adai varieties with these leaves. Murungkai keerai poriyal is very famous in Tamilnadu. Adding chopped banana flower with these leaves makes the poriyal very tasty. Now coming back to adai, this adai with drumstick leaves is also very traditional and famous. Fry these leaves in a little ghee and eat with hot rice. This helps to improve immunity and purify the blood. Drumstick leaves help to reduce the sugar level in human body. Body heat, constipation and back pain are also controlled by these leaves.

Now the recipe follows....

முருங்கைக்கீரை அடை


Idli rice- 2 cups
bengal gram -1 cup
Red chillies-8
Fennel seeds- 1 tsp
Thur dal- 1 cup
Fry these in a little oil, and add this mixture to the adai batter when the mixture is thoroughly cooled down.  
Chopped sambar onion- a handful
chopped small tomato-1
chopped coriander leaves- 2 tbsp
curry leaves - a few
asafoetida powder- half sp
drumstick leaves- 2 cups 
Soak the rice and the dals in enough water separately for 2 hours.
First grind the rice, and the red chillies finely  to a thick batter with little water.
Then add the dals without water.
Add the fennel seeds and enough salt.
Grind the dals coarsely.
Pour the batter in a bowl.
Add the greens and the fried mixture and mix well.
Make small adais in a hot tawa.
The delicious  drumstick leaves adai is ready now!

Friday, August 29, 2014


There is always the famous Adhirasam we all know that is prepared with rice flour and jaggery. For a change, we make here Sago adhirasam mainly with the ingredients Sago and Semolina. But taste wise, this adhirasam is in the same class as rice adhirasam! And also, we need only a few minutes to make this delicious adhirasam!! Here the recipe follows...
ஜவ்வரிசி அதிரசம்:


Nylon javvarisi [ Sago]- 100 gms
salt- a pinch
semolina [ fine]- 1 cup
shredded coconut- half cup
cardamom powder- half sp
sugar- 100 gm

Soak the sago in water for an hour.
Then drain the water completely and add the salt.
knead it smoothly.
Then add the semolina and knead it again.
Add the coconut, cardamom powder and powdered sugar.
knead well.
Now a soft dough will be formed like the adhirasam dough.
Heat a pan and pour enough oil to fry.
The fire should be medium.
Take a lime sized ball out of the dough and flatten it like adhirasam.
Toss in the oil and cook it until it is fried to golden brown colour on both sides.

The tasty sago adhirsam is ready!!



Monday, August 04, 2014


I ate this ragi pumpkin dosai in my friend’s house and it was so tasty! Because of its nutritional and healthy facts I got the recipe immediately and tried at my home. With tomato chutney, it is a very good item for either breakfast or dinner!!  

கேழ்வரகு பரங்கி தோசை



Ragi- 2 cups

black gram- 1/4 cup

shredded pumpkin- 1 cup

green chillies-2

shredded coconut- 1/4 cup

curry leaves- a few

cummin seeds- half sp

salt to taste


Soak the ragi and the black gram seperately.

Grind first the black gram smoothly.

Then grind the rgai to a fine paste.

Mix the batters with enough salt.

Grind the pumpkin with the coconut and green chillies coasrely and add this paste to the batters.

Add the curry leaves and the cummin seeds.

Mix well and allow it to ferment for 4 to 5 hours.

Make soft dosais with this batter.



Wednesday, April 02, 2014


This rice is being called  as ' the queen of the kings'!! The Kavuni Rice is  highly rich in Vitamin B. This  rice is a fibrous & highly nutritious grain, packed with all the essential amino acids, iron, zinc, copper, carotene and several important vitamins. It is the best antioxidant, which is believed to be  very good for those who are suffering from back pain.
This is a sweet recipe using this rice.
 கவுனி அரிசி இனிப்பு பொங்கல் !!

Kavuni arisi [Kavuni Rice]- 1 cup

powdered sugar with 5 cardamoms- 1 cup

ghee- 1 tbsp

cashew nuts-10 [optional]

shredded coconut- half cup

salt- a pinch


wash the rice several times and soak it with clear water which must be 1 inch above the rice level.

Soak the rice over night.

In the morning cook the rice with the same water and salt in a pressure cooker for 7 whistles.

When the rice is still hot, mash it with the help of a masher.

Then add the sugar and mix well.

Then add the shredded coconut and again mix well.

Fry the cashew nuts in ghee to golden brown and pour it on the rice and mix well.

The nutritious and tasty Kavuni Rice sweet pongal is ready now!!.


Wednesday, March 05, 2014


I am posting here a new recipe on carrot!
As everybody knows, Vitamin A is abundant in carrots! Other than this, carrot reduces the risk of breast cancer and lung cancer, improvise vision, acts as an antiseptic, slows down the ageing of cells, prevents the premature wrinkling and even heart decease and cleans the body also. On the whole, carrot in every day menu makes tremendous impact on our health! 
This is a mild but definitely a tasty pulao. As this is cooked in carrot juice, it is very healthy for small children.
காரட் புலவு.

Carrot [shredded]- 2 cups
Rice – 1 cup
Mint leaves chopped- 1 tbsp
Coriander leaves chopped- 1 tbsp
Ghee- 2 tsp
Oil- 2 tsp
Cinnamon [long piece]-1
Thin garlic stripes- 2 tsp
Slit green chillies-2
Lime juice- 1 tsp
Salt to taste
Cashew nuts-8
Turmeric powder- ¼ sp
Fennel seeds- ¼ sp 
Soak the rice in water after washing it.
Extract the juice out of 1 cup of shredded carrot.
Heat a vessel and pour 1 tsp of ghee and 1 tsp of oil.
Add the cinnamon, cardamom and the cloves.
When they splutter, pour the carrot juice and the soaked water.
It should be 2 cups.
Add the drained rice.
Cook on medium fire.
When the rice is being cooked, heat a pan and pour the remaining oil and the ghee.
Add the fennel seeds with the cashew nuts.
When the cashew nuts become golden brown, add the remaining carrot along with the greens, garlic, turmeric powder, green chillies and a little salt.
Cook until the carrot become little soft and half cooked.
When the rice is almost cooked, add enough salt.
When all the water is evaporated, add the cooked carrot and sprinkle the lime juice.
Close the lid and keep it in ‘Dum’ for 15 minutes.
The delicious carrot pulao is ready now!!


Tuesday, January 28, 2014


This recipe is a traditional and old one in our family. Monthan variety is most suitable for this dish. Any how, this fry can be tried with Nendram vaazaikkai also!!
வாழைக்காய் வறுவல்!

Raw banana-4
shredded coconut- a handful
small garlic flakes-10
shredded ginger- 1 tsp
fennel seeds- 1 tsp
Kashmir red chilli powder- 2 tbsp
turmeric powder- half sp
salt to taste
small onions-8
enough oil to fry
Peel the skins of the raw bananas.
Slice them thinly.
Grind the shredded coconut, ginger, garlic, onions and fennels seeds to a slightly coarse paste.
Add this paste with the powders and salt to the banana pieces.
Mix well and allow it to soak for half an hour.
Heat a pan and pour the oil.
Deep fry the marinated slices, a handful at a time.
Delicious raw banana fry is ready now!!

Wednesday, January 01, 2014


Wish you all a very Happy New Year !!!

As the new year is born, I think a delicious sweet is the most suitable one to post here today!. I am going to welcome the New Year with Ras malai! Ras Malai is a classical North Indian dessert and whole milk is the main ingredient here. Ras malai is being prepared with so many recipes. But I am sure that this is the tastiest recipe among all of them!!

ரஸ மலாய்

Ingredients needed:
Whole milk powder- 1 ¼ cup
Plain flour- 1 sp
Baking powder- 1 tsp
Oil- 1 tbsp
Big egg-1
Sugar- 1 cup
Saffron- a few
Cardamom powder- 6
Chopped pistachio- 2 tbsp.
For the milk:
Whole milk powder- 20 tsp
Little warm water- 4 cups


Sieve the milk powder with the plain flour and baking powder thrice.
Add the oil and the egg to make a smooth dough.
This comes with practice.
The dough must be shiny and soft.
Then make small balls.
Cover them with a clean cloth.
To prepare the milk, mix the whole milk powder with the warm water thoroughly.
It can be filtered to get clear milk without any crumbs.
Heat it on medium fire.
When the milk starts to simmer, start to drop the balls five at a time.
When the first batch starts to float on top after being cooked, the second batch can be added.
Thus all the balls must be finished.
Then grind the cardamoms with a spoonful of sugar and add this to the simmering Ras malai with the saffron threads.
Add the sugar.
Mix well.
When the Ras malai starts simmering again, put off the fire.
Pour the ras Malai in to a glass bowl and sprinkle the chopped pistachio
on top.
Chill it in a refrigerator and serve.    

NB: More sugar can be added according to the tastebuds.