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 . 

13 August 2014

Maida Murukku |Mullu Murukku | Festival Recipes

Since gokulashtami is nearing , i thought i post some traditional recipes,So to start of with savoury recipe,i prepared the Mullu murukku . Though i have already shared the authentic preparation of mullu murukku using Rice flour and moong dal , This recipe is slightly varied from the one, Yes i used the All purpose flour instead of rice flour. The recipe is adopted from the TV show, where they were showing the melting murukku, Yes this maida version is melting murukku, very apt for elderly people.

Once the Flour ready you can make the murukku  in no time. Yeah coming to the taste part, i should say the murukku just melt in mouth , Now i realized why store bought murukku melting in mouth, its all because of the APF they add i believe, this time i much satisfied with the shape and color, infact i am proud too ! So off to recipe,

11 August 2014

Gokulashtami Recipes| Krishna Jayanthi Recipes|Janmashtami recipes

I have a few collections for Krishna jayanthi /gokulashtami/Janmashtami .Kindly click the image to get the complete recipes with step by step instruction , The timings are different for each recipe, so plan the recipes accordingly, I will update this page then and there whenever i am updating the new recipes.

Happy Krishna Jayanthi to All 

            Sweet Seedai                              Uppu Seedai                              Murukku

             Rava Laddu                              Aval Urundai                         Aval Payasam

        Home Made  Butter                        Rice Flour                               Milk Kheer

        Maida Murukku


Today Recipe, is Krishna jayanthi special, we are not a big fan of  payasam recipes, thats the main reason this blog has very less payasam recipe. But This milk kheer (pal payasam )recipe  i have prepared purposely to blog it , infact my hubby does not even taste, i packed the entire thing to my mother, since the result is good i am here to post.

Coming 17th is krishna jayanthi, ever time i am so happy to celebrate this function. Right from getting new idol to preparing snacks i am very happy to do. This milk kheer is very rich and tasty , and very easy to prepare with less ingredients. Even if u are a office going person u can prepare this simple kheer after you come and can offer to GOD. Off to recipe.

Preparation time : 10 minutes
cooking time : less than 0 minutes
Servings - 4 people (medium size cup )

Milk - 3/ 4 litre
Rice - 2 tbsp
Sugar - 1/4 cup to 1/2 cup (+ if needed it can be added ccording to the family sweet)
ghee - 2 tbsp
Cashews /dried grapes - 2 tbsp (optional)
saffron - a pinch

Heat the kadai and add the1 tbsp of ghee once melt add the rice and saute for 2 minutes, off the flame  allow it to cool completely. Then grind the rice in to coarse, and keep aside.

Now take any heavy bottomed vessel or pressure cooker,if u are using pressure cooker, make sure the bottom is placed with some plate after greasing in ghee to avoid the burn. I used my general kadai ,grease the kadai with 1/2 tbsp of ghee. Then pour the milk ( i used the normal heritage milk packet with 1/4 cup of water) you can even use full cream fat milk if you wish to be rich kheer. Allow it to boil for 5 - 10 minutes, then add the coarsely grind rice, and keep the flame in medium ,stir then and there.

after 10 minutes, the Rice in the milk would have boiled well,now add the sugar and mix well for another 10 minutes, once the kheer consistency become thick off the flame, if you want you can add the fried cashew and dried grapes, i used only a pinch of saffron.it can be served as cool or hot choice is yours.


  1. Instead of sugar you can add the condensed milk too, caution needed as the CM is over sweet.
  2. Use a pinch of saffron otherwise the whole milk will have change in color.
  3. Make sure you are using the heavy bottomed vessel for boiling milk, otherwise there will be a burnt in the bottom.
  4. Also if u are using cooker, leave for one whistle after rice added.
  5. I used basmathi rice, double deer brand. you can use any Rice,But basmathi rice has rice texture.
  6. You can even substitute the sugar with condensed milk too, but be careful as the condensed milk s too sweet.