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Tuesday, May 2, 2017


How to make oats adai


Tur dhal, Moong dhal, Gram dhal - 1/4 cup each
Oats - 1/2 cup
Thick poha - 1/2 cup
Green chillies - 2 or 3
Dry red chillies - 2 or 3
Chopped curry leaves - few
Salt - to taste

How to make  oats adai


Dry roast aval & oats until you get an aroma. Coarsely powder  in a mixie. Soak  dhals and chillies for 2 hours. Using very little water, grind dhals to a coarse consistency. Add powdered oats and aval, and grind again to a medium thick batter. Add water if necessary. Add chopped curry leaves and mix it well. 

Heat a tawa, pour a ladle of batter, spread the batter, drizzle oil on sides and cook until both sides are crisp and golden brown. Serve hot with avial, avakkai and dosai milagai podi.

Friday, April 28, 2017


How to make keerai mor kootu, How to make mor kootu

Mor kootu is a healthy, yoghurt based side dish served as an accompaniment in a South Indian thali. 


Sirukeerai (tropical amaranth) - 1 bunch
Thick curd - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 

Green chilly - 1
Soaked raw rice - 1/4 tsp.
Hing - 1/4 tsp.
Grated coconut - 4 tablespoons
Turmeric powder - a pinch
Sugar - a pinch
Salt - to taste

To temper:
Coconut oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig


Whisk thick curd (do not add water), keep aside. Grind red & green chillies, soaked rice, cumin seeds and coconut to a fine paste.

Wash amaranth well, take out the leaves and chop finely. Cook alongwith turmeric, hing, sugar and salt, mash well. Add the ground paste, and allow it to boil until raw smell diffuses. Now add, whisked curd, mix well, cook for half a minute and switch off the stove. Temper with the given ingredients. Flavourful sirukeerai morkoottu is ready. Best with south indian thali. Can also be mixed with rice. Goes well as a side dish for adai, dosai, chappati and poori.

NOTE: Any vegetable, spinach varieties can be substituted for sirukeerai. 

Tuesday, April 25, 2017


How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle

Raw turmeric is known for its anti-inflammatory and anti-oxidant benefits. It is beneficial in preventing cancer.


Chopped fresh, raw turmeric - 1/2 cup
Chopped ginger - 1/2 cup
Red chilli powder - 1 tsp.
Salt - to taste
Gingelly oil - 1/4 cup
Mustard seeds - 1/4 tsp.
Hing - 1/4 tsp
Lemon Juice - 4 tablespoons 

How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle


Wash turmeric and ginger well, pat it dry. Peel the skin and chop finely. Transfer it to a bowl, add salt, chilli powder and mix well. Marinate for half an hour. Heat oil, add mustard seeds and when it splutters, add hing and turmeric ginger mixture. Saute for a minute. When warm add lemon juice, mix well.  Store in a sterile jar.

Thursday, April 20, 2017


Mixed vegetable kadai curry, How to make kadai vegetable without onion and garlic,

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊


Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2
Green chilli - 2 
Ginger - 1" piece
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:
Coriander seeds - 1 tablespoon
Dried red chillies - 2
Cloves - 2
Cardamom - 1


Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.  

Wednesday, April 12, 2017


Vishu sadya or Onam sadya in Kerala, is incomplete without pradhaman and payasam. This classic pazham pradhaman / kheer is made with ripe bananas,coconut milk and jaggery.

Do read the Konnapoo (which blossoms during Vishu) story here from my devotional blog

Other Kerala special payasams:
Parippu Pradhaman 
Palada pradhaman 
Chakka pradhaman 
Nei payasam
Semiya paal payasam 
Chadachadayam /Sadasadayam
Pal payasam


Good, ripe nendrampazham (Ethappazham) - 2
Crushed jaggery - 3/4 to 1 cup
Coconut milk thick 1st extract - 1 cup
Coconut milk 2nd extract - 1 and 1/2 cups
Ghee - 4 tablespoons
Cardamom powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon (optional)
Ghee fried coconut bits - 3 tablespoons
Ghee fried cashewnuts - 10


Cut nendrampazham into finger long pieces and steam cook until mushy. When cool, peel the skin, remove the seeds and small veins, and grind in a mixie to a smooth pulp. Do not add water.  

Dissolve jaggery in water, strain for impurities and keep ready.

Heat a spoon of ghee in a uruli or thick bottomed kadai, fry coconut pieces until brown, and cashews until golden brown, drain and keep aside. In the same uruli, melt remaining ghee and add the banana pulp and stir continuously (stir continuously as the bananas will stick to the bottom) for about 3 minutes in medium heat. Now add jaggery syrup little by little, simultaneously stirring well without any lumps. Add dry ginger powder and cook in medium heat until the mixture thickens like a mass.

Now add the 2nd extract coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally. Switch off the flame and add thick 1st extract coconut milk. Mix well. Add cardamom powder, ghee fried coconut bits and cashewnuts and mix well.

Pazham pradhaman / Nendrapazham Pradhaman is ready to be served. 

NOTE: Coconut milk extracts can be used more or less to get the desired consistency.