Monday, March 21, 2011

Onion pickle.

This one is very easy and tasty. This was presented by Mrs.Revathy Shanmugam in a t.v. show.


Onion one
Green chilly One
Lemon pickle One spoon.


Slice the onion thinly and deseed the green chilly and cut into small pieces. In a bowl put the cut onion and chilly and lemon pickle and mix it thoroughly till the pickle is absorbed all over the onion. Now onion pickle is ready.

Wednesday, March 9, 2011

Gobi - 25


Gobi 250 gms
Green chilly 1
Pepper powder 2 tsp
onion 1
oil 1 spoon

cut gobi to small pieces.
cook Gobi in steam till it is tender. You may add little salt and turmeric powder along with gobi

Add little oil in a kadai and saute the onion, green chilly and now add the cooked gobi and pepper powder and salt and fry for a few seconds till everything is mixed well.

Tuesday, March 1, 2011

Karuveppilai Podi


Curry leaves: 50 gms
asafoetida: a pinch
Bengal gram: 2 tsp
Raw rice: 2 tsp
toor dal: 1 tsp
Red chillies: 4
Fried dal: 3 tsp
(pottu kadalai)
salt: as per taste


dry roast all the ingredients and grind it to a fine powder.

Monday, February 28, 2011

Tomato onion Chutney.

This one is served in Many popular restaurants as a side dish. It is a good side dish for rotis, dosa, and all other tiffin varieties.


Tomato: four (cut into smaller pieces)
Onion: one (diced)
chilly powder: one spoon
dhania powder: two spoons
cumin powder: two spoons
ginger: one spoon
oil: two spoons
cloves: two numbers
cardamom: two numbers


In a kadai drop two spoons of oil and saute onion till it turns soft and translucent add tomato and saute it till it becomes cooked, add dhania powder, followed by cumin powder and ginger. Now add salt. Also add red chilly powder and saute for a minute or two. Now add cloves and cardamom. Remove from the fire and allow it to cool.

After it is cooled, grind it to a smooth paste and boil it for a few seconds.

Chutney is ready.

Sunday, February 27, 2011

Coconut Rice.


Grated coconut: One cup
Cooked Rice: one and half cup
Red chillies: two numbers
Channa dal: one tsp
Urad Dal: one tsp
Curry leaves: one frig
hing: a pinch
Oil: two tsp


In a kadai pour the oil. When it is hot, add the red chillies and then add the channa dal and urad dal and curry leaves and fry well. When the dal turns golden in colour, add the coconut and salt and hing and fry well, when once the coconut turns golden colour add the rice and mix it well. Pappad is a best side dish. You can break the pappad into pieces and add it in the rice.

Friday, February 18, 2011

Coriander Rice.


cooked rice: Two cups

Pepper: One tsp
Cumin: one tsp
Daniya: two tsp
Red chilly: two
(dry roast and powder the above four items)

mustard: 1 tsp
pepper: 1 tsp
Channa dal:2 tsp
salt :
Oil: 2 tsp


In a wok add two tsp oil and add mustard, pepper, channa dal, and salt and saute till the dal turns little brownish and now add the roasted powder and mix it for two minutes and now add the rice and mix it well till it is evenly coated.

Coriander rice is ready now.

Tuesday, February 15, 2011

Javvarasi Vadai.


Javvarasi one cup
Urad dal one cup
Cumin seeds one tsp
Oil for frying.


Soak javvarasi in one or two cups of water
Also soak Urad dal in water separately

First grind the urad dal after one hour of soaking to a fine thick paste.Avoid adding water while grinding.

Now drain away the water in the javvarasi totally and add the same in the urad dal paste.

The batter is ready.

Add cumin seeds and salt in the batter.

Heat the kadai with enough oil and make vadai out of the batter and deep fry. you may make a small hole in the center of the vadai.

It is yummy, crispy and tasty.

Monday, February 14, 2011

Keerai poriyal.

Certain keerais taste well when we make it as poriyal. One such keerai is ponnankanni.
Sidha Doctors say, it helps in keeping our body shining like Gold and also helps to keep our eyes very bright.We should use the leaves and if you want to use the stems, cut it into small pieces. But leaves need not be cut, since it is very small like methi leaves.


Keerai 2 cups
Red chilly 2
garlic 2 numbers
onion 1 cup
moong dal half a cup
(soaked in water for half an hour)
oil 1 tsp

Heat oil in a kadai and add red chilly broken into two or three pieces., saute it for two minutes and add garlic, and then onion and
slightly fry till it turns golden, then add the keerai and the soaked dal with little water,stir it till the keerai turns soft and then add salt and stir it for some time till it is ready.

Sunday, February 13, 2011

Ulundu Kanji.

This is one of the liquid food which is very helpful in relieving most of the pains in the body. Especially hip pains, joint pain and cervical pains in the shoulder and neck. But you must take it for atleast 21 days to get a total relief.


Ulundu/Urad dal one cup
Coconut shredded One cup
Jagerry One cup


Heat the kadai with 8 cups of water. When it starts to boil, add the urad dal. When the dal is half boiled, add the coconut and jaggery and stir continuously so that it won't stick in the bottom. When the dal is fully boiled and the kanji is ready remove it from fire.

Thursday, February 10, 2011

Carrot chutney.


Carrot: 250 gm
coconut: one cup
gingely oil one spoon.
Pepper powder: 2 spoon


Wash the carrot and peel the skin.
shred it well
In a wok add gingely oil and saute the carrot.
Put the carrot, coconut, pepper powder and salt in a mixie and
grind it smoothly without adding much water.

Sunday, February 6, 2011


Kosthu is a super side dish for tiffin items. Generally we have sambar for idly or dosa, for a change, you may indulge in kosthu. It goes well with dosa, pongal and idly especially with pooris.


Katharikkai 5 or 6
moong dal 100 gms
tamarind lemon size
small onions 10
mustard 1 spoon
green chillies 2
ginger one piece of an inch
curry leaf
turmeric powder
coriander leaves


boil the moong dal with enough water and keep it aside.
dice the katharikkai and small onions

Add oil in a kadai and saute mustard, curry leaves green chillies, and ginger. Now add small onions and katharikkai, after two minutes add salt, turmeric powder and hing. After the brinjal is properly cooked add one cup of tamarind water. when the raw smell goes, add the boiled moong dal and add coriander leaves. Now the kosthu is ready. The kosthu should not be of thin consistency.

Friday, February 4, 2011

Pudhina thokku


Pudhina two cups
tamarind a pinch
red chilly one
green chilly one
salt as per taste

for tempering



grind the above ingredients . in a kadai heat oil and add the tempering . then mix the nicely ground paste and saute it for three to four minutes till the thokku comes out of the pan without sticking.

Monday, January 31, 2011

Semia Adai


Semia or Vermicilli 1 cup
curd one cup or little more
curry leaf
red chilly powder one spoon.
coriander leaves


dry roast the semia and add the same in the curd and make it to a dosai batter consistency. Keep it for half an hour

Then add salt and the other ingredients

Heat the tawa and pour the batter and add little oil.

Semia dosai is ready.

instead of the long thin semia, small broken semia is the best.

Friday, January 21, 2011

train chutney

This is one of the easiest and tastiest chutnies. This can be kept for a longer duration. Once people used to take this during their journey. So it is called train chutney.


Urad dal 1 cup
Red chilly 2
hing a pinch
tamarind a small marble size
salt according to taste


dry roast all the ingredients and grind it with water in a mixie. It tastes good.

(courtesy Chef Damodiran)

Thursday, January 20, 2011



Vazhaikai (raw banana)1
Senai 200 gms
Moong dal 100 gms

mustard 1 tsp
channa dal 1 tsp
curry leaves 1 sprig
pepper 2 tsp
hing 1/2 spoon
oil 1 tsp
coconut 1 cup
green chilli 1


dice the vegetables and along with moong dal with little turmeric powder boil it well.

dry roast the pepper and powder it

grind coconut and green chilli together nicely and make a paste of it.

pour one tsp coconut oil in a kadai and fry mustard, channa dal, hing, curry leaf, and add the boiled vegetables with the moong dal and enough water and allow it to boil for a few minutes. now add the paste add salt and pepper powder and allow it to boil and kootan is ready.

Wednesday, January 19, 2011

Pepper cumin powder.

If you have some podis - powders in home that comes in handy, when you are busy or when you need a different taste. Many homes have paruppu podi, thengai podi, poondu podi.
But the most easiest and of course the tastiest one is milagu zeeraka podi. It is very easy and very tasty.


pepper half a cup
cumin one cup


dry roast pepper, cumin one by one.. mix with salt and powder it nicely in a mixie
mix with rice and ghee or little oil and it makes a wonderful combo.

Tuesday, January 18, 2011

Keerai Masiyal.


Manathakali keerai 2 cups
toor dal 1/2 cup
turmeric powder 1/4 tsp
salt to taste
green chilli 1
tomato 1
tamarind a pinch or 5 gm

for tempering
oil 2 tsp
jeera 1 tsp
mustard 1/2 tsp
urad dal 1/2 tsp
red chillies 2
hing 1 tsp


clean the leaves. remove the stems and wash thoroughly. If the leaves are big enough cut it to a smaller size.

boil toor dal and mash it nicely. place the leaves in a pan with chopped tomato, turmeric powder and slit green chilly and boil till they are soft. Mix the cooked dal and leaves.

heat oil in a frying pan add mustard jeera, urad dal, hing and red chillies . Once the dal turns golden brown add the tempering to the mixture. Serve with steamed rice.

Monday, January 17, 2011

Rava Idli.


Rava 250 gms
Refined oil 2 tbs
Mustard seeds 1/2 tsp
Ginger chopped 1 tsp
green chillies chopped 1 tsp
curry leaves a sprig
cashew nuts 4 or 5 broken
gram dal 2 tsp
curd two cups
coriander leaves 3 tsp
salt to taste

In a kadai heat the 2tbs oil and add mustard seeds, gram dal, cashew nuts, green chillies, ginger, and curry leaves in this order.

fry for a few minutes and add the rava and toss till the ingredients are finely mixed.continue till the rava changes the colour and emits a light roasted aroma.

remove and allow it to cool

add curd, salt and coriander leaves and mix to a batter consistency without any lumps.
fill the idly moulds and cook the idlis in an idli cooker for 10 minutes.

Sunday, January 16, 2011

Green Chutney

This is one of the healthiest chutnies. It tastes very good as a main dish with rice and also as an accompaniment for curd rice.


Two cups of coriander leaves
One cup of diced radish(white or red)
Two cups of onion sliced
one spoon of pepper powder
One sp. salt
one green chilly.


Put everything in a mixie and grind it nicely.You can add little water if needed.
Put the chutney in a glass bowl and microwave for three minutes till the raw smell goes.
Chutney is ready.

Saturday, January 15, 2011

Godhumai dosa

Godhumai flour one cup
Water two cups

Cumin seeds 2 sp
Green chillier 1
Curry leaf one sprig

Mix flour and water to a batter consistency without lumps mix all
Other items
Heat the tawa and make dose