Thursday, October 24, 2013

Carrot chutney

Hi friends,

Carrot chutney - was one of long pending dish to experiment.  Bought some fresh carrots from groccessories today  which tempted me to try this.


Carrot - 2 nos
Coconut - 2 tbsp
Peanuts - 2 tbsp
Fried gram - 1/2 tbsp
Urad dhal - 2 tbsp
Tamarind - small gooseberry size
Dry chilles - 3 Nos
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp

For tadka:
Mustard - 1 tsp
urad dhal - 1 tsp
Curry leaf - a few

  1. In a kadai, heat 1 tsp of oil and fry urad dhal, peanut, coconut, asafoetida  and red chilli until it turns golden brown and keep it aside
  2. In the same pan heat 1 tsp of oil and fry the grated carrots for few minutes until the raw smell goes off. 
  3. Allow it to cool and grind this with slat , tamarind and a few water.
  4. Now heat 1 tsp of oil and add items under tadka one by one and add to the chutney
  5. Yummy chutney is ready and goes well with dosa and idli

Thanks for Visiting

Monday, October 21, 2013

Varagu Rice Vegetable bath / upma

Dear friends,

I have been MIA for a very long time in my cooking blog. Mr Craft blog kept me busy and i felt lazy to write the recipe(open to agree).

Varagu rice is a habitat crop of our ancient South India and it has high source of Protein, Calcium, fiber and Minerals. It can reduce body weight. Varagu increases Liver functionality and good for lympatic disorder.

You can make anything with this Pongal, fried rice, upma and many more. one can't forget the taste of Varugu Rice Pongal. it is yummy, will post the recipe soon on this.

Here is post on a health dish - Varagu rice upma / Kodo millet upma.

Varugu Rice - 2 cups
Mixed veggies - 1 cup(carrrot, beans, peas)
Big Onion  - 1 no
Ginger - 1/2 inch
Green chilli - 3 Nos
Curry leaf - a few
For tadka - mustard, urad dhall
Asofoetida - a pinch
Salt for taste
Oil for seasoning


  1. Dry roast the varagu rice like rawa. Keep aside. 
  2. Heat the oil in a pressure cooker and add the mustard seeds, urad dal, green chillies and curry leaves. 
  3. Fry for while and add the asafoetida, ginger and onions and sauté till the onions become translucent. 
  4. Add the vegetables along with Varugu rice and add 2 ½ cup of water and pressure cook it for 2~3 whistle.
  5. Serve hot with Coconut chutney

It will taste yummy 

Health Benefits;
  • It is rich in fiber
  • It has high antioxidant properties
  • It helps to control Blood sugar and Cholesterol
  • It is rich in Magnesium, Calcium, Tryptophan,Phoshorus, Fiber, B vitamins
Thanks for visiting

Friday, April 5, 2013

Raw Papaya Morkuzhambu

Hi friends,
I think this might sound awww on seeing Raw papaya. But it tasted yummy. We are forced to cut down our papaya tree two days back. I was left with no option other to nod my head :( . I felt very sad on that day as it was associated with me from seed stage. It gave us plenty of fruits for last three years and even at the last day of it survival. There were many raw papayas. Hence decided to try it in Morkuzhambu.
Here is my recipe
  • Diced papaya - 1 cup 
  • Sour curd - 1 cup
  • Small onion  - 6 nos (chopped finely)
  • Tomato chopped - 3 tbsp
To Grind:
  • Coconut - 2 tbsp
  • Ginger - 1/4 inch
  • Toor dhal - 1 tbsp (soaked for 20 mins)
  • Green Chili - 1 No
  • Cumin seeds - 1 tsp
  • Pepper corn - 2 Nos
To Saute:
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1 pinch
  • Bengal gram - 1/2 tsp
  • Dry chilli - 2 nos
  • Turmeric powder - 1/4 tsp
  • hing / Asafoetida - a pinch
  • Curry leaves - 1 twig
  1. Pressure the papaya with a pinch of tumeric powder and  salt.
  2. Grind all the items given for grinding in to smooth paste.
  3. Mix the grounded paste with the curd and beat well and add water as required and keep it as side.
  4. Heat the oil in a pan, add the items under To Saute one by one and fry
  5. To this add chopped onion and fry till it is slender and tomato, cooked papaya and salt to it and allow it to cook for 2 minutes.
  6. Now add the curd mix to it and when the bubbles starts appearing, switch it off and add few curry leaves to it.
Goes well with rice.
Thanks for visiting.

Sunday, March 31, 2013

Chana dhal Halwa

Hi friends,

It is time again to complete this month's challenge by SNC. May be I am the last one to complete it. This month's challenge for the south team was hosted by Kirti of north team - Chana dhal halwa. It was totally new to me. Scared to try this, as no one likes chana dhal in my family. But challenged myself this time.

Here i go with recipe

Chana Dal/Chickpea/Bengal gram - 1 cup
Sugar - 3/4 cup
Ghee - 3/4 Cup
Milk - 2 cups
Cardamom powder - a pinch
Cashew chopped - 3 tbsp


  1. Wash and soak chana dhal for in water for 3~4 hours
  2. Pressure cook the chana dhal for 2 whistle and drain the excess water.
  3. In a pan, heata tbsp of ghee and fry the cashew and keep it aside.
  4. Now grind the cooked dhal into a coarse paste without water.
  5. Heat the ghee in a heavy bottomed pan and add dhal and stir it for 20 minutes untill the raw smell goes.
  6. Now add cup of milk to it and stir continuously till it becomes dry and now add the rest milk and repeat the same procedure
  7. Now add sugar, cardamom powder and cashew to it and stir fry it for 5 minutes. you will notice that the mixture rolling in the pan without sticking. 
  8. Now switch off the flame and transfer it into serving bowl.
  9. Chana dhal halwa is ready

Thanks to kirti, everyone in our family liked it and my husband didn't knew that it is made out of channa dhal until i revealed the secret. It is a great dessert and through SNC - i have learnt many recipes. thanks divya.

Thanks for visiting.

Babycorn fry


  • Baby Corn - 200gm
  • Corn flour - 4 tbsp
  • Chilli Powder - 1 tbsp
  • Salt to taste
  • Cooking Soda - a pinch
  • Oil for deep frying


  1. Cut the babycorn into lengthwise
  2. Pressure the babycorn for 1 whistle by adding little salt and turmeric powder
  3. Strain the liquid and place the baby corn in a mixing bowl
  4. To this add corn flour, chilli powder, cooking soda and a little salt
  5. Mix well and deep fry it

Babycorn fry is ready.

Thanks for visiting.

Thursday, March 28, 2013

Jil Jil Jigarthanda

Hi Friends,
I feel lazy to write. I commited to Divya to try this recipe on seeing her post. Tried but never posted in my blog. Was busy with my crafts.

Now on to the post. On hearing this word "Jigarthanda"- Madurai comes to our mind. I haven't tasted it outside. Came to know about this recipe from my friend Divya Pramil. I have made this with rose milk powder instead of essence.
  • Milk - 1 litre
  • Edible gum / Almond gum - 2 tbsp
  • Rose milk powder - 6 tbsp
  • Sugar - 8 tbsp
  • Vanilla ice cream - 2~3 cups
  • Soak almond gum in a large bowl of water for 6 ~7 hours. Then wash it twice if it tastes salty.
  • In a thick bottomed utensil, boil the milk until it reduces to 3/4 litre.
  • Now add sugar to it and allow it to boil for another 5 minutes and switch off the flame
  • Mix the rose milk powder to it and allow it cool to room temparature.
  • Now take a serving glass and put 2~3 tbsp of soaked almond gum and pour the rose milk to it and add one scoop of ice cream to it and mix well.
  • Now top up with one more scoop of ice cream.
Your Jil Jil Jigarthanda is ready.

Tuesday, March 12, 2013

Sweetened Poha

Hi friends,

Today is my third post on no oil cooking and on rawfood. Poha is rich in fiber and it contains Potassium, Sodium, Vitamins and carbohydrate. If you consume it without cooking, you will get the minerals as it is. here is my recipe to prepare sweetened poha.

  • Thick Poha - 1 cup
  • Chopped banana & apple - 1/2 cup
  • Grated coconut - 1/4 cup
  • Grated jaggery - 1/2 cup
  • Cardamom powder - a pinch
  1. Wash the poha and soak it in 1/2 glass of water for 10 minutes.
  2. Now strain the excess liquid from poha, mostly everything will get absorbed.
  3. In a mixing bowl mix all the above ingredients together along with poha.
  4. Sweetened poha is ready to eat.

Thanks for visiting

Fruit Salad

Hi friends,

It is almost a month over, I have not posted any recipes in this blog. Today I would like to share the fruit salad recipe here. It's good for health, instead of fried snacks, you can try this with kids. They would love to eat.

  1. Chopped Banana - 1 cup
  2. Chopped Apple - 1/2 cup
  3. Chopped Papaya - 1/2 cup
  4. Chopped pineapple - 1/4 cup
  5. Pomegranate - 1/2 cup
  6. Honey - 1 tbsp


1. Mix all the ingredients together in a bowl and enjoy. It is so easy isn't ?

Variation: You can top vanilla ice cream while serving. It will be yummy.

Thanks for visiting

Tuesday, February 5, 2013

Sweety Sprouts

Raw diet in morning is good for health. Natural food is the best food. In this busy world, many of us tend to incline towards processed food. But just think of our children health and the future generation - there would be big ?.

Hence start today on raw food.

Sprouts are rich in protein and it is good for all ages. Including sprouts in our diet will give amazing results. here is my recipe for Sweety Sprouts.


Green gram sprouts - 1 cup
Grated fresh coconut - 2 tbsp
Powdered Jaggery - 1 to 2 tbsp
Dried ginger powder - a pinch


Mix all the ingredients in a bowl and have it.

Thanks for visiting.

Peas kachori with Spicy Dum Aloo

Hi friends,

This month's treat from SNC challenge for South team is Peas kachori with Dum aloo.  This was hosted by Sanoli- a great cook. I have not prepared or tasted this food in my life. I got a chance to prepare myself and taste. I really heaven. All in my family is now addicted to this dish. thanks sanoli and specially Divya Pramil for announcing this event. Here goes my recipe.


For Dum Aloo:

  • Potatoes - 200 gm (since i didn't get baby potatoes, i used the normal one)
  • Green peas(boil this for 10 mins) - 100 gm
  • Ginger chopped - 1/2 tbsp
  • Tomato - 1 finely chopped
  • chilli powder - 1 tbsp
  • Coriander powder - 1/2 tbsp
  • Fresh garam masala(roasted & powder)- 1 clove,1 small piece of cinnamon and 1/2 tsp of fennel seeds
  • Turmeric powder - 1/4 tbsp
  • Cumin powder - 1/2 tbsp
  • Hing / asfoetida - a pinch
  • Plain Yoghurt - 1/2 cup
  • Salt - to taste
  • Sugar - 1/2 tbsp
To Saute:
  • Fennel seeds - 1/4 tsp
  • Bay leaf - a small piece
  • Cinnamon - a small piece
  • Oil - few
  • Pressure cook potatoes and peel the skin and dice it into small cubes and keep it aside.
  • Now heat 3 tbsp of oil and add the diced potatoes and fry til it becomes brown colour.
  • Remove the potatoes and keep it aside.
  • Now add two tbsp in the same kadai and add fennel seeds,bay leaf and cinnamon.
  • Add chopped ginger and hing and saute well.
  • Now add tomato and fry till it becomes slender.
  • Add green peas,turmeric powder,cumin powder,chilli powder,garam masala,sugar and salt.saute them well.
  • Add fried potatoes and add little to it and allow it to cook for few minutes.
  • Finally add yoghurt to it and stir well for two minutes.
  • Now switch off the flame. Spicy Dum aloo is ready.

To Prepare Kachoris:

For Dough:
  • Maida - 200 gm
  • Salt - to taste
  • Oil - 2 tbsp
For stuffing:
  • Green peas - 100 gm
  • Chilli Powder - 1/2 tsp
  • Ginger - 1/2 inch
  • Fennel & Cumin seeds (dry roasted)- 1/2 tbsp
  • Salt - to taste
  • Sugar - 1/4 tbsp
To saute:
  • oil - 1 tbsp
  • Hing / asfoetida - 1 pinch

  • Mix maida ,salt and oil.Add water little by little and knead well. Dough should be like the dough made for chapatis.
  • Now grind coarsely the ingredients listed under for stuffing.Add little water while grinding
  • In a kadai, heat 1 tbsp of oil ghee and add hing and then the grounded paste. Stir well until the raw smell goes off and once it gets non sticky to the pan and switch off the flame.
  • Now make small balls out of dough and gently press it to make a cup shape and take a spoon of green peas mixture and place it to the centre of it .
  • Cover all the sides to make ball shape.Now roll the stuffed ball into a small poori.
  • Follow the above steps to make rest of the balls.
  • In a kadai heat the oil for deep frying and fry the pooris and drain using tissue paper.
  • Green peas kachori is ready.