Cooking time: 30 min             Servings: 5-6

Category: Sweet

Ingredients:

Raw Rice / Pacha arisi – 1 cup

Curd / dahi/ Thayir – ½ cup

Sugar – 4 cups

Cardamom powder – ¼ tsp

Saffron – 5-6 strands (optional)

Instructions:

1. In a bowl, add 1 cup of raw rice and soak it for 3-4 hrs. Strain the water and grind the soaked rice in a rava consistency and blend without adding water.
2. Transfer the grounded flour in a bowl and add ½ cup of rice and mix well, Ferment it for 8-10 hrs or Overnight.
3. For sugar syrup, add 4 cups of sugar, 2 cups of water, Cardamom powder, Saffron and make syrup for string consistency.
4. Heat oil in a kadai, make a batter like a vada with the help of the spoon. Cook until it turns Golden brown.
5. Add into the sugar syrup and soak it for 2-3 hrs.
6. Ready to serve.

Methods:

1. Take 1 cup of rice.

2. Add water and soak it for 3- 4 hrs.

3. Drain the water and add it in a mixer.

4. Blend it in a Rava consistency.

5. Add ½ cup of curd.

6. Mix well without any lumps.

7. Ferment it for 8-10hrs or overnight.

8. In a pan add 2 cups of water and 4 cups of sugar.

9. Add cardamom powder and saffron.

9. Boil it for string consistency.

10. Heat oil in a kadai and make small vadas with the help of spoon.

11. Fry until it turns golden brown.

12. Soak fried dehrori for 2-3 hrs and Ready to serve.

“Delicious and tasty dehrori is ready to serve. Do try it and comment it below.”

 

 

Cooking time: 30 min            Preparation time : 15 min

Cuisine : Indian                       Category : Side dish

Servings: 4-5 

Vada Curry is popularly called as Set Dosa Vada Curry . It is a famous south indian special breakfast receipe. It has so many methods to do the receipe, now i am sharing the way that we usually make the receipe easy and simple at  our home. It is a best combination for Idly or dosa.

Note: Vada curry thickens as it cools. In that case you can add a little hot water to dilute it and heat it lightly.

Ingredients:

Bengal gram / Kadalai paruppu – 1 cup

Chopped Onion – 2 medium size

Chopped Tomato – 2 medium size

Mint leaves / pothina – hand full

Coriander leaves – hand full

Cloves /Krambu – 2

Bay leaf – 1

Green Cardamom/ Yelakai – 1

Cinnamon/Pattai  – 1 inch

Fennel seeds / Sombu – 1 ¼ tsp

Sliced green chilli – 2

Turmeric/Manjal Powder – ¼ tsp

Red Chilli/Milagai powder – 1 tsp

Oil

Salt

Instructions:

1. Soak the Bengal gram for 3-4 hour, Add salt and fennel seeds and grind coarsely.
2. Heat Oil in a kadai and make blended Bengal gram into a small vada and deep fry it well. After it cools down blend roughly in a mixer and keep aside.
3. Heat oil in a kadai and add Cloves, Bay leaf, Green Cardamom, Cinnamon, Fennel seeds and saute it.
4. Add Onions, Tomatoes, Green chilli, Mint leaves and some water saute for 2 mins.
5. After that add turmeric and red chilli powder and cook until raw smell leaves.
6. After it is done take some mixture from it, grind it in a smooth paste and add in it. Adjust the consistency with water.
7. After it leaves its raw smell add roughly grounded fried Bengal gram and cook for 5 mins.
8. Ready to serve with Dosa or Idly.

Methods:

1. Soak the Bengal gram for 3-4 hour.

2. In a mixer add soaked Bengal gram, fennel seeds and salt.

3. Grind coarsely .

4. Heat a oil in Kadai and Make small vadas in it.

5. Deep fry it.

6. In a mixer add fried vadas.

7. Blend roughly and keep it aside.

8. Heat oil in a kadai and add Cloves, Bay leaf, Green Cardamom, Cinnamon, Fennel seeds and saute it.

9. Add onions and salt.

10. Add green chilli.

11. Add tomatoes and turmeric powder and saute for 2 mins.

12. Add mint leaves.

13. Add some water and red chilli powder. Cook until the raw smell leaves.

14. In a mixer take some fried mixture and blend it well.

15. Add a blended mixture in it.

16. Adjust the consistency with water and Cook until the raw smell leaves.

17. Add roughly blended vadas in it.

18. Cook for 5 min and it is ready to serve, garnish with some coriander leaves.

“Vada curry is ready to serve with idly or dosa. It is a best breakfast combination. Do try it and comment it below”

Cooking Time: 15 mins          Preparation Time: 5 min

Servings: 4                                Category: Cuisine

Beet root chutney is very simple and healthy chutney . It can be served with idly or dosa. Chutney is an all time favourite accompaniment in every Indian regional cuisine. It is present in almost every Indian meal and add its own refreshing flavour to any food .

Ingredients:

Beet root – Grated 1 cup

Coconut – Grated ½ cup

Red chilli – 3 -4

Tamarind/ puli – a small piece

Roasted gram / pottu kadalai  – 2 tsp

Bengal gram / kadalai parupu – 1tbsp

Curry leaves

Salt

Oil

Instructions:

1. Heat oil in a kadai, add Bengal gram, Red chilli, Tamarind, Curry leaves and saute well.
2. Then add Grated beetroot in it, saute until the raw smell leaves, then add grated coconut and switch off the flame and leave to cool.
3. In a mixer, add all saute ingredients, Roasted gram, salt and needed water, grind it well.
4. Ready to serve with idly or dosa.

 

Methods:

1. Heat oil in a kadai, add Bengal gram, Red chilli, Tamarind, Curry leaves .

2. Saute until it turns to golden brown.

3. Add Beet root.

4. Add Coconut.

5. Saute well.

6. In a mixer, add all saute ingredients, Roasted gram, salt and needed water, grind it well.

7. Blend well.

8. Ready to serve.

“Healthy and simple beetroot chutney is ready to serve with idly or dosa. Do try it and comment it below.”

Cooking Time: 15 mins           Servings: 2-3                             Category: Snacks

Sweet Ragi Poha is an easy snack that can be made in just 10 minutes. There are many ways to make this. Im sharing the recipe that we followed usually at home.  It is the healthy evening snack. It can also serve with milk also.

Ingredients required:

Ragi aval / Poha – 1 cup

Brown sugar – 3 tbsp

Grated coconut – 2 tbsp

Elaichi powder – a pinch

Cashews – 5-6

Raisins / dry grapes – 7-8

Ghee

Instructions:

1. Take a poha/ aval in a bowl, rinse with water and drain the water off, soak it for 10 min.
2. Heat ghee in a kadai fry cashews and raisins.
3. In a soaked Aval/ Poha add Grated coconut, brown sugar, elaichi and fried nut in it.
4. Mix well and it is ready to serve.

Methods:

1. Take ragi aval in bowl. Rinse and Drain the water, Soak it for 10 min.

2. Heat a ghee in a kadai, and fry cashews and raisins.

3. In a well soaked aval, add grated coconut,  elaichi powder, Brown sugar and fried nuts.

4. Mix well and Ready to serve.

 

“Sweet ragi poha is ready to serve. It is very and Healthy evening snack. Do try it and comment it below.”

 

 

 

 

Cooking Time: 20 mins           Preparation Time: 5 mins

Servings: 4                                 Cuisine: Indian

This Thokku is very easy to make and it is a travel favorite among South Indian families and it can be served with rotis, dosa or idly. All of the water is evaporated in this thooku and there is oil and salt that helps keep it from getting spoilt for one or two days  without refrigeration. If refrigerated, this thokku can stay for up to 1 week.

Ingredients required:

Tomato – 4 medium size

Garlic – 20

Curry leaves

Turmeric powder / Manjal podi – ¼ tsp

Cumin seeds / Jeera – ½ tsp

Kashmiri chilli powder – 1 tsp

Red chilli powder – ½ tsp

Brown sugar – ½ tsp

Salt to taste

Sesame oil – 2 tbsp

Instructions:

1. In a Mixer, add all the ingredients and required water, blend it in a smooth paste.
2. Heat sesame oil in a kadai, add blended paste.
3. Cook until the oil releases.
4. Ready to serve.

Methods:

1. In a blender, add Roughly chopped Tomato, Garlic and curry leaves.

2. Add turmeric powder.

 

3. Add cumin seeds.

4. Add Kashmiri chilli powder.

5. Add Red chilli powder.

6. Add Salt.

7. Add required water, Blend it in a smooth paste.

8. Heat a oil in a kadai.

9. Add grounded paste.

10. Cook for 10 min.

11. Add brown sugar.

12. Cook until the oil releases. Ready to serve.

“Tasty tomato garlic thooku is ready to serve with rotis, dosa and idly. Do try it and comment it below.”

Cooking Time: 15 mins           Preparation Time: 10 mins

Servings: 4                                Category: Main course

Bombay sambar is simple to make and tasty too. You  can made this sambar within a few minutes and it is like a instant Sambar . It is slight tangy and very light sambar that goes well with hot idly and dosai.

Ingredients required:

Gram flour / Kadalai maavu – ½ cup

Onions – 1 large chopped

Tomato – 1 large

Turmeric powder / Manjal podi – ½ tsp

Ginger paste – 1 tsp

Green chilli – 4

Mustard seeds / Kadugu – ½ tsp

Urad dhal / Ullunthu – ½ tsp

Asofoetida / Perungayam – 1 tsp

Curry leaves

Coriander Leaves

Oil

Salt to taste

Instructions:

1. In a mixer blend tomato, ginger and Green chilli, Keep it aside.
2. Take gram flour in a bowl and add some water and mix without any lumps.
3. Heat oil in a kadai add mustard, urad dhal and curry leaves.
4. After it poops add onion and saute until it turns to golden brown.
5. Add grounded paste, water, turmeric powder and salt saute until the raw smell leaves.
6. After that add mixed gram flour and stir continuously to avoid forming lumps. Cook it for 3 mins, add some coriander leaves and asofotida.
7. Ready to serve with dosa and idly.

 

Methods:

1. In a mixer, add tomato, green chilli and ginger paste.

2. Blend roughly and keep it aside.

3. Take a bowl add gram flour.

4. Add 1 cup of water.

5. Mix well without any lumps.

6. Heat a kadai, add mustard seeds.

7. After it poops, add urad dhal.

8. Add Curry leaves.

9. Add onions and saute until it changes to golden brown.

10. Add Grounded mixture in it.

11. Add required water.

12. Add turmeric powder.

13. Add required salt.

14. Cook until the raw smell leaves.

15. Add a mixture of Gram flour and stir continuously to avoid lumps.

16. Cook it for 3 mins.

17. Add coriander leaves.

18. Add asafoetida lavishly.

19. Ready to serve.

“Easy and Tasty sambar is ready to serve with dosa and idly. Do try it and comment it below”

 

 

I made this gravy for Dinner and turned out very well. It has a good asofoetida flavour and goes very well with puris also. Hope you will try this gravy and let me know how it turns for you.

Cooking Time: 20 mins           Preparation Time: 5 mins

Servings: 4                                 Category: Main course

Ingredients required:

Potato / Aloo – 3 medium size

Chopped Onion – 1 large

Chopped Tomato – 1 large

Cumin seeds / Jeera – ½ tsp

Ginger paste – ½ tsp

Sliced Green chilli – 2

Turmeric powder / manjal podi – ¼ tsp

Coriander powder / malli podi – 1 tsp

Kashmiri chilli powder – 1 tsp

Red chilli powder / Milagai podi – ½ tsp

Garam Masala – 1/2 tsp

Chat masala – ½ tsp

Asofoetida / Perungayam

Salt to taste

Oil

Instructions:

1. In a pressure cooker add Water, potatoes, salt and pressure cook with 3 -4 whistles.
2. Heat oil in a kadai, add cumin seeds , Ginger paste and green chilli, saute well .
3. Add onions, salt and saute until golden brown then add tomato, saute it for 2 min.
4. Add turmeric, coriander, chilli powder, Garam masala, Chat masala, add required water and cook for 10 min.
5. Then add boiled potatoes and cook for 5 min.
6. Ready to serve.

Methods:

1. In a pressure cooker add water, potato and salt, pressure cook with 3-4 whistles.

2. Heat oil in a kadai, add cumin.

3. Add onion and salt, Saute until it changes golden brown.

4. Add ginger paste.

5. Add Green chilli.

6. Add tomato.

7. Saute it well.

8. Add turmeric powder.

9. Add coriander powder.

10. Add Red chilli powder.

11. Add kashmiri chilli powder.

 

 

12. Add Garam masala powder.

13. Add a cup of water.

14. Add chat masala.

15. After the raw smell leaves, add water and adjust the consistency.

16. Cook it for 2 min.

17. Add boiled potatoes.

18.  Add lavish sprinkle of Asofoetida.

 

19. Add coriander leaves and ready to serve.

“Yummy Hing aloo gravy is ready to serve with Hot rotis, Parathas and chapathi. Do try it and comment it below.”

 

 

 

Cooking Time: 15 mins            Preparation Time: 5 mins

Servings: 4                                 Cuisine: Indian

Ingredients required:

Cabbage – 1 cup

Onion – 1 medium size

Gram flour / Kadalai mavu – ¼ cup

Rice flour / Arisi mavu – 2 tbsp

Red chilli powder – ½ tsp

Asofotida / perungayam – ¼ tsp

Cumin powder / jeera powder – ¼ tsp

Chat masala ½ tsp

Green chilli – 2

Ginger garlic paste – ½ tsp

Soured Idly batter / Pulitha idly maavu – 2 tbsp

Curry leaves

Salt to taste

Oil

Instructions:

1. In a mixing bowl, add all the ingredients mix together without water.
2. Heat the oil in a kadai, deep Fry the pakodas until it turns golden brown.
3. Ready to serve with ketchup and chutney.

Methods:

1. In a mixing bowl add grated cabbage.

2. Add sliced onions.

 

3. Add gram flour.

4. Add rice flour.

5. Add red chilli powder.

6. Add asafoetida.

7. Add jeera powder.

8. Add chat masala.

9. Add green chillies.

10. Add ginger garlic paste.

11. Add needed salt.

12. Add idly batter(Instead of this we can use baking soda).

13. Add curry leaves.

14. Mix all the ingredients well without adding any water.

15. Heat oil in a kadai, make pakodaa in a kadai.

 

16. Deep fry it.

17. Take the pakodas when in turns golden brown.

18. Ready to serve.

“Crispy and healthy snack is ready to serve in evening snack with hot tea or coffee. Do try it and comment it below”

 

 

 

Cooking Time: 20 mins            Preparation Time: 5 mins

Servings: 4                                 Cuisine: Indian

Ingredients required:

Boiled Sweet corn – 1 cup

Curd – 1 cup

Chopped Onions – 2 medium size

Green chilli – 2

Turmeric powder / manjal podi – ¼ tsp

Red chilli powder / millagai podi –  ½ tsp

Kashmiri red chilli powder – 1 tsp (Optional)

Bay leaves – 1

Green Cardamom/ Yelakai – 1

Star anise / Anachipo- 1

Kalpasi / Black Stone Flower – 4

Cinnamon/Pattai  – 1 inch

Grated coconut – ½ cup

Poppy seeds / Kasa kasa  – 1 tsp

Cashew nuts – 4 -5

Oil

Salt to taste

Instructions:

1. Soak the poppy seeds and cashew for 15 min, In a mixer add coconut, soaked poppy seeds and cashew, grind it in a smooth paste and keep it aside. 
2. Heat the oil in a kadai, add Bay leaves, Green Cardamom, Star anise, Kalpasi, Cinnamon, green chilli, onions and required to salt.
3. When onions turns golden brown add turmeric and chilli powder, Saute until the raw smell leaves.
4. Then add grounded paste and cook it for 2 min, after it is cooked add curd and saute well.
5. Add corn and cook it for 5 min in a simmer flame.
6. Ready to serve with hot rotis, chapathi and parotas.

Methods:

1. Soak poppy seeds and cashew for 15 min.

2. In a mixer add coconut, soaked poppy seeds and cashew, grind it in a smooth paste.

3. Heat a oil in a kadai, add Bay leaves, Green Cardamom, Star anise, Kalpasi and cinnamon.

4. Add green chillies.

 

5. Add onions and saute until it turns golden brown.

6. Add required salt.

7. Add turmeric powder.

8. Add cumin powder.

9. Add red chilli and Kashmiri red chilli powder.

10. After raw smell leaves add Grounded paste.

11. Saute for 2 min.

12. Add curd.

13. Cook until oil releases.

14. Add corn.

15. Add 1 cup of water and Cook for 5 min in a simmer flame.

16. Ready to serve.

“Delicious  corn dry gravy is ready to serve with hot rotis, chapathi and parathas. Do try it and comment it below”

 

Black Sesame seeds are used widely across India. The seeds are often blended with warm Jaggery, sugar, or palm sugar and made into balls that are eaten as a Snack. Have this snack daily which is good for women. 

Black sesame seeds are a good source of energy due to the high fat content. They contain healthy fats like polyunsaturated fatty acids and omega 6. They also contain fiber, iron, calcium, magnesium and phosphorus.

Cooking Time: 5 mins            Preparation Time: 5 mins

Servings: 4                                Cuisine: Indian

Ingredients required:

Black Sesame / karuppu ellu – 1 cup

Brown sugar / Jaggery – ¾ cup

Roasted gram / pottu kadalai – 2 tbsp

Roasted Peanuts / nilla kadalai – ¼ cup

Instructions:

1. Heat the kadai add a cup of black sesame (well cleaned)and roast until it cracks. Cool down it.
2. In a mixer add roasted sesame seed, jaggery, Roasted gram, Roasted Peanut and grind it well.
3. Pour it in a plate and make ball when it is hot.
4. Ready to serve.

Methods:

1. Heat a pan, add sesame seeds.

2. Roast until it cracks.

3. In a mixer add roasted sesame seed.

4. Add Jaggery.

5. Add Roasted Peanut.

6. Add Roasted gram.

7. Grind well.

8. Transfer it on a plate to make balls.

9. Ready to serve.

 “Healthy snack is ready to serve It is easy and simple to make. Do try and comment below“