29 October 2014

Cilantro Pesto Recipe (Indian Version ) | Easy Vegetarian Dip

Making pesto at home is very easy and cost effective too, instead of store bought dip /sauce. Pesto was originated from genoa in the linguria region of northern italy, Traditional Pesto consist of crushed garlic, basil ,and european pine nuts with cheese and salt , and finally its blended with olive oil . I have already tried the pesto sauce for pasta,  there i have used the Mint leaves along with butter and garlic along with smoked pepper.  But this time i wanted to try the right way, so when i searched  i got the following source. 

Traditional Preparation : (source Wiki) 
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

Since basil is not available in my place, i opted for cilantro/coriander leaves, And also pine nuts is very costly so i moved for almonds, the final result is ultimate with creamy texture . I loved the texture and taste, to my family taste i just altered few ingredients and added few too . So its more off indian version of Cilantro pesto recipe, Actual recipe will be little sweet due to the various cheese and pine nuts added, But here i added the chilly flakes and pepper powder, so the sweetness in the recipe is very mild but its not spicy , So its very apt for making sandwich and for pasta. Pesto recipe can be used for making salads too. We can try our innovative idea by using this sauce. 
So whats going to be my next post ? Keep guessing :D 

Yam Fry (Tawa Method) | Senai Kizhangu Varuval

Yam Fry is one of the south indian side dish for Rice esp with Hot Rasam. This time i have two tried two types of cooking , one is kadai method and  other one is Tawa Method.But i personally opt for Kadai method for easy and crispy one ,second thing you do not need to stand near the kadai just saute close and come back , Other thing is it takes less oil comparatively to tawa method. But hubby likes both the method .

I have explained both the method here you can try any one. Both have same taste and crispy texture. You do not need to scare about this veggie for the itching, i have given the tips in the notes kindly go through before you proceed, Its well paired with Hot Rasam and Plain Rice.
Other Yam fry (kerala recipe) in this blog is chenna mezhukkupuratty

26 October 2014

Pepper Jeera Rice | Easy One Pot Rice

So After diwali we generally take everything mild and highly digestible. Yes, Rasam is one option and other few options are curd rice and mild flavored Variety rice, One among our favorite is Jeera pepper Rice, I have already shared my twisted version of Jeera Rice, which has a garlic and coconut combination , This jeera pepper rice is slight adoption of that recipe with mild masala's and little spicy version.

My amma version is very simple and its absolutely divine. Yes she just prepare the rice and pour the ghee and add the jeera powder and salt with pinch of hing. she use to serve it with roasted Pappad, The taste is out of world. amma use to say that cumin has high health benefits, and she ask me to include this seeds in most of my cooking.

Now in recent days i have started taking jeera water for easy digestion . Do try this easy version it can be packed for lunch box , i have served this with raw vegetable salad, It will be apt with any kind of Dal and some roasted pappad. Let me know how it sounds and taste ? ;)

23 October 2014

Kalyana Rasam | Rasam Varieties

So how was the diwali celebration ? , all had a great Time ? I got a madras eye, the day before diwali, So few of my plans gone . Here the climate is chill and cool, its pouring all the time . Also i have minimal cold and cough , so right time to make a rasam and lazy to cook too. This blog you can see more varieties of Rasam , yes we are rasam lovers, we love to try different varieties too . So i prepared my Grand ma's Rasam, This rasam is kalayana rasam in most of the brahmin marriages it can be tasted (esp iyengars wedding) . I have already shared my araichuvitta rasam. Which is our Favorite personally ! This recipe is slightly differ from the Araichuvitta Rasam, becoz here i  have not used the Tamarind water or Rasam powder or cooked toor dal water, so the taste is entirely different , it does have some unique flavor.

I have some other Rasam varities too Do check it out

17 October 2014

Aval Mixture | Poha Mixture | Easy diwali Savory recipe

When i was young i helped amma during diwali season. My job is mixing and cleaning. For mixture, amma use to do every thing bulk and i mix everything using the two big ladle.I do that job perfectly infact i love to do ... every time i mix i use to pick the peanut alone :D pretty old days . Some times after diwali season we crave for mixture :D yes i use to bug her.

So amma use to make poha mixture instead of making a lengthy process of our mixture. Sounds great right . Its very easy to prepare  and perfect for immediate mixture cravings. All you need is less than 15 minutes and few ingredients :

Preparation time : 10 minutes 
Cooking time : under 15 minutes 
Servings - 3 members 

Ingredients :

Thick poha - 1 cup
ground nut - 1/2 cup
Fried gram - 1 /2 cup
curry leaves  - few to temper
cashew -  8 pieces
salt - a pinch
red chilly powder - 1 pinch.
Oil - for frying

Preparation : 

Heat the kadai and pour the oil ,once hot first fry the fried gram strain before it turns in to brown in color and transfer it to a tissue paper.

Then fry the ground nut , this will take some time , then strain the ground nut and add it to the fried gram. Then fry the curry leaves and cashew separately and strain those too.

Finally check the oil , make sure its enough to fry poha , because it has a tendency to suck more oil. pour the poha once fried strain it completely and mix everything evenly add the salt and red chilly powder . Store it in the airtight container , i am sure this will stay good for 10 to 12 days.


  • you need to fry everything separately . 
  • Poha or aval usually sucks more oil so while frying check the oil quantity . 
  • I have used semi thick poha so the moment i pour it started puffing so i immediately strain it. 
  • You can try few variations of adding some dried grapes and little sugar for sweet taste like we get in haldirams chivda. 
  • If u feel the oil is too much for frying poha just pour the poha in the strainer and keep the strainer in the hot oil to get it fried. 
  • Instead of red chilly you can add pepper powder too. 

15 October 2014

How to make Urad Dal Flour ? | Home Made URAD DAL FLOUR

Home made's  are always good and special to me . I always love to do anything from scratch though it s a tedious process because the end result is ultimate. Now a days i am making my own chapathi flour too :D .When i was child i use to  accompany  my father for the monthly grocery . So we get the items and make our own flour. i never have an idea of getting anything ready made. Amma use  to clean and wet and dry and make the powders. Its always good and healthy. After the change in life style,to consume the time , i opted for ready made. But to be frank i am no where satisfied with the ready made one. What do u say ?

Urad dal flour is  generally made for the occasions to make the savory snacks, Its easy to prepare and yield the good quantity of flour . This time i am ready with my urad dal flour and garam flour for the diwali savory. What are u making for diwali ?

14 October 2014

Spicy Murukku Recipe | Diwali Savory Recipe

Every one know i have deep connection with Kumbakonam ,  yes my sister was there and father's native , So i always had an opportunity to take the temple visit and some authentic food . But one more thing i would like in kumbakonam s spicy murukku in small shape. which is absolutely divine. it will be available in most of the potikadai( small size shop ) i am quite addict to that .  While tasting u can feel that it will not have thenkuzhal taste. Later i came to know that it was gram flour .

I just had a batch of gram flour from the machine so hope fully i will update the making of gram flour post too. Yes this time i prepared my urad dal flour and gram flour not rice flour i wanted to try the murukku with idiyappam flour ,so short cut method. So try this spicy version i am sure u will be happy about the taste and easy method.

Check the video for squeezing and shaping the chakli here.

Check out for Home made rice flour .

Check my other murukku varities.

Thenkuzhal murukku
mullu murukku 
puzhungal arisi murukku 
Coconut milk Murukku 
Maida Murukku

10 October 2014

Atta Ladoo Recipe | Wheat flour Easy ladoo recipe

I could not blog for 2 months due to my other priorities , now i planned everything and has come to my pretty space for diwali recipes. ! Its give me immense pleasure while i am drafting , uploading and posting. Yes .... I am back and i am sure i will be posting healthy and as well needed recipe in this space.

So diwali is nearing what are u preparing for the snacks? planned ? is all your flours are ready ? if not start now and enjoy the diwali. So today recipe is easy one for the beginners, who thinks making sweet is tough !

This is first time i tried atta ladoo i am happy about the out come as well as taste. This is one such easy recipe with available ingredients in our pantry . i have seen the recipe in femina cook book long time back ( in the name of atta ki pinni) , with loads of ghee,so i thought its tough to make due to over calorie.But one day my mother told me this recipe with less ghee and ask me to try. i am happy about the result. it depends on how much ghee the ladoo gets color, to differentiate it , in my finger it s with less ghee, in the palm the ladoo with extra ghee.

Do read my notes for the variations and Tips .

20 August 2014

Millet Pongal | Healthy Breakfast

The preparation of millet pongal is same as my very own rice pongal  with few variations, i did not add the ghee and crushed peppers, this time. instead i replaced  the ghee with oil and used the pepper powder, its damm good to have hot. Yes heard it right? you should taste this pongal as hot as possible, you can have without hot too but it taste better when u have it hot .

Every month in my grocery list, i add two millets, one is barnyard (kuthirivali) and other one is either varagu or samai variety . I do try many healthy varieties with the millets, my constant one is Idly,dosai and upma. Pongal is new addition to our list, My husband who s fond of pongal , is happy with the rice replacement as millet.

I do post my upma variety soon, actual before trying all those variety i used to cook the millet and take it with the sambhar and curd.(in the night especially) later my dietician advised me to take it as upma with loads of vegetables, which has more nutritional value than taking it with gravy and curd.

Do you want to try other millet recipes? Then check below
Millet Idly
Millet Dosai

16 August 2014

Sweet Aval (using coconut & sugar) | Sweet Poha Recipe | Gokulastami Recipe

One of the easiest and must recipe in our gokulastami is Sweet Aval Recipe where as we generally use White poha , but i wanted it to be more nutritional so opted for Red poha. nevertheless it did not disappoint me with the taste . Inspite of we prepare so many sweets and savoury's , The sweet poha is always takes the priority in the family, and krishna kutty favorite one too.

While doing the pooja amma keep the soaked poha and sugar and milk separately, finally my father mix everything and offer to god, and dispute it to family members, we simply licking the palm  every time. Some times amma makes it with sugar and coconut too, So those who does not have time, or wanted it to be simple one can easily try this recipe, very very easy. You can even ask your kids to prepare this, make sure the poha is moist and cooked ,


Preparation time : 20 minutes
mixing time : 5 minutes
servings - 2 people 

Poha - 1 cup (i used Red for the nutrition value you can use any white thin / thick aval)
Warm water - 3 to 4 tbsp
sugar - 2 tbsp
coconut - 3 tbsp grated
Elachi - 2 nos


Take the large vessel and pour the poha (Aval ) sprinkle some water and mix well , make sure you sprinkle do not pour , you should feel the moist texture, then keep aside and mean while  prepare the grated coconut.

After 10 minutes, again sprinkle some water and mix well check the moist texture , then leave aside for 5 more minutes, so that i absorbs some water and you can see the cooked poha (since we used warm water) , add the grated coconut, sugar and elachi mix well .All set to offer to GOD.

Note : 
  • Do not add more water, as it wll be become very liquid and poha wll get cooked very easily. 
  • I used the medium slim poha, so it depends on the thin or thick the time and water level vary, so plan it accordingly. 
  • For the nutritional value i added red poha you can use any type of white poha 
  • In the same method, you can try with jaggery and cashew .