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Thursday, October 29, 2009


                   This tea has medicinal values,my mom makes this now and then …and we like this very much.Especially when we have cold,this one soothes our throat and its very appetizing too…Also sometimes we feel pitham too much in our body and have drowsiness,vomiting sensation in empty stomach. This tea helps a lot for this problem.

Kothamalli thanni.


Coriander seeds/Vara kothamalli/Daniya 3 tblsp
Palm sugar or palm sugar crystals(pana vellam/karuppati or panag kalkandu) 1 tblsp
Honey 1 tsp
Lemon juice 1 tsp
Ginger 1 inch piece

Kothamalli thanni


  1. Grind coriander seeds in mixer coarsely.
  2. Boil 2 cups of water and add the powdered coriander,crushed ginger,palm sugar crystals( I dint add,I added jaggery instead) and boil till 2 cups of water gets reduced to 1 cup.
    Boil Reduce
  3. Strain to serving cup and squeeze the lemon and mix in the honey.
  4. Enjoy hot!! You can replace lemon with 2-3 tblsp of milk too !

Kothamalli thanni

Do try this,am sure you all will love this!

Sending this to Think Spice : Think Coriander seeds event , hosted this time at Priya’s easy N  tasty recipes, originated at  Sunita’s World! 


Entry for Show your Lunch Box Event:


                                             I clicked my hubby’s lunch box today to send to Divya’s event - Show me your lunch box! 

His lunch box today had

Chayote/chow chow sambar-his favorite Love Struck

poosanikkai/Ashgourd rasavangi

Curd rice



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Monday, October 26, 2009


I have had this cocktail two,three times and I just love this.The original recipe has white rum in it. Of course this is Virgin version and we have the same (virgin pinacolada) in restaurants too Tongue. This cocktail has an awesome taste with the combination of pineapple and coconut flavor. And I know I have not done justice to the picture,I should have presented in a goblet rather than this ordinary glass…

Virgin Pina colada recipe

Recipe Cuisine: Indian  |  Recipe Category: Juice
Prep Time:5 mins     |  Cook time: 0 mins     Serves: 2


Pineapple juice,fresh, chilled - 1 cup

Coconut cream /thick coconut milk - 1/4 cup

Crushed ice - As needed

Sugar - 3 tblsp


  1. Blend everything in a mixer using Juice/inch/pulse option,till all gets mixed well.
  2. Serve immediately cold in chilled glass/goblet…


I used ready made coconut milk powder available in stores,you can use coconut cream available in stores too,also can add fresh coconut milk.



Thursday, October 22, 2009

Poli recipe (Puran poli)

As I always make Suzhiyan for Diwali,the pooranam(stuffing) I always  make a bit more than needed and keep refrigerated. After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli,but I have improved than before now!  Thanks to Jugalbandhi,which have a good pictorial  to learn the technique and have drool worthy and professional pictures as well :)

I have updated the recipe and picture after asking my MIL for the recipe. My mom in law says using ghee gives perfect tasty polis. You can use sesame oil(nallennei) too instead. I used sesame oil for dough and ghee while cooking poli. I also have a helping video on shaping the poli with hands.

Puran Poli recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 3 hrs    |  Cook time: 20 mins    Makes: 12


Refer this post Suzhiyan for the preperation of the pooranam/stuffing.

Maida / All purpose flour  1 cup 
Pooranam (Stuffing)  As needed 
Sesame Oil /Ghee 1/4 cup + 2  tblsp 
Luke warm water  1/4 cup or as needed 
Salt 1/4 tsp 


  1. Mix 1/4 oil and salt in the flour, thoroughly. Rub it well to resemble a crumble. 
  2. 1-mix
  3. Sprinkle luke warm water carefully and make dough, it should be a soft and loose dough. Since we add oil a lot, it may look as if we need not water at all, but add water coz, we need water to bind the dough well. As you knead, it will get incorporated so add and keep kneading for atleast 10 mins. Keep aside for 3 hrs minimum with the remaining 2 tblsp of oil poured over it. Keep covered. I will recommend to make dough in morning if you want to make poli in the evening.
  4. 2-soak
  5. Make equal sized ball of dough and the pooran too. In a counter top, use a banana leaf or a polythene sheet or like me, a cookie sheet to flatten the dough.
  6. 3-roll
  7. Flatten the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture. Flatten again with your fingers.
  8. 4-flat
  9. Use ghee or sesame oil and flatten carefully till the dough spreads and covers the pooran as a thin layer. Heat tawa and transfer the sheet upside down so that the poli gets transferred to the tawa.
  10. 5-cook
  11. Cook on both sides till golden brown spots appear on both sides of the poli. Use ghee 1/2 tsp each side while cooking. Keep stacked as you make the polis until you finish making them all. Top with butter if desired and enjoy hot.
  12. 6-stack

Enjoy hot polis!
puran poli recipe


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Friday, October 16, 2009







Wednesday, October 14, 2009

            This is my family favorite snack,so made today as Deepavali snack! This is for my own reference and hope helps out who wants to try it out at home. This is so easy if you make the dough consistency right. You can choose the size of the sev / Oma podi as your need - super fine or medium fine. Both ways its delicious and kids would love this very much. We can use this same sev for chaat recipes too!

SEV-on shelf

Oma podi recipe

Indian Snacks
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 1 & 1/2 cups


Gram four/kadalai mavu  1 cup 
Rice flour  1/2 cup 
Butter(at room temperature)  1 tblsp 
Hot oil  2-3 tblsp 
Ajwain/Omam  1/8 cup 
Salt  As needed 
Oil  for deep frying 


  1. Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again .Filter this and keep aside.
  2. Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
  3. Then add water as needed(careful,needs very less) and mix well,form a sticky dough.DSC_1270DSC_1273
  4. Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
  5. Form a circle in the oil and make sure you don’t overlap.
  6. DSC_1275
  7. Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
  8. DSC_1277
  9. Drain in paper towel and repeat the process for rest of the dough.
  10. DSC_1281


  • If you find it difficult to press through, then sprinkle a little water to loosen the dough.

Keep in an air tight container after cooling down,tastes best from the next day :)
Oma podi recipe


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Wednesday, October 7, 2009

                          My MIL makes this chutney sometimes when she have mint leaves at home. She make the best Idlies in the world according to me. Before marriage I used to hate eating idlies,my mom makes me dosas or idly upma as I don't like Idly.She too makes soft idlies,then too I started liking idly only after eating my MIL’s Idly… !
                         Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with time…Like wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu…
Mint chutney

Ingredients :

Mint leaves A fist full
Onion 1 no.(medium sized)
Tomato 1 no.(medium sized)
Coconut,grated 1 1/2 tblsp
Salt As needed
Turmeric A pinch(optional)
To Roast:
Channa dal/kadalai paruppu 1  1/2 tblsp
Red chili,long variety 5-7 nos.
Oil 1/2 tsp
To temper:
Mustard 1 tsp
Urad dal/Ulutham paruppu 1 tsp
curry leaves 1 sprig
Asafetida powder A pinch
Oil 1 tsp

Mint Chutney


  1. Heat a kadai with oil and temper with the tempering items given and transfer to the serving bowl.
  2. Add channa dal and red chili and roast till dal turns golden brown.
  3. Add Mint leaves to it and sauté till the mint leaves just reduce in its volume.
  4. Transfer to a plate and set aside.
  5. Add the onion and tomato (add oil little too) and fry till onion turns transparent and tomatoes turn soft.
  6. Cool down and grind the roasted items with this onion,tomato and add turmeric,coconut and salt while grinding.
  7. Grind to a smooth paste with water according to your desired consistency and serve mixed with the tempered items.Enjoy with idly or dosa!
With Idly
Variation : You can also add a little coriander leaves along with mint leaves Raised Eyebrow


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Monday, October 5, 2009

We make poricha(poritha to be more precise in Tamil) kuzhambu with different veggies and in two varieties,one is with coconut in it and the other with out  coconut and called “ Raathiri poricha kuzhambu” ( Rathiri  means  “Night time”).
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has  a nice flavor! I just love it Love Struck. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…

Murunkakkai poricha kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 3


Drumstick  1 or 2 nos. 
Moong dal/paasi paruppu  1/4 cup 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Tomato  1,chopped 
Asafetida powder  2-3 pinches 
Salt  As needed 

To grind

Coconut,grated 1/2 cup
Rice flour 1/4 tsp

To temper

Mustard 1 tsp
Urad dal/ulutham paruppu 1 tsp
Jeera/jeeragam 1 tsp
Curry leaves 1 sprig
Chopped Shallots 1 tblsp
Asafetida 2-3 pinches
Oil 2 tsp


  1. Cut drumstick into long pieces that you have desired.
  2. Boil moong dal with tomato,turmeric,sambhar powder and after its half done add drumstick and salt.(If you are comfortable in pressure cooking,just add everything in a pressure cooker with just enough water and give 2 whistles,but I always mess up,either the moong will be uncooked or the drumstick will get broken,so I always be safe
  3. DSC_1116
  4. Grind coconut and rice flour with little water and add to the cooked drumstick,moong mixture and give a boil.remove from fire.
  5. DSC_1145
  6. Season with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!
  7. DSC_1146

murungakkai porich akuzhambu


          This is very very very easy to make recipe,yet the flavor is really great!  Can be made in a jiffy!


Vazhakkai/plantain 2 nos.
Sambar powder 1 1/2 tsp
Turmeric 1/4 tsp
salt As needed
Coconut gratings 4-5 tblsp
Arisi kazhani/mandi(rice washed water) 2 cups

To Temper

Mustard 1 tsp
Urad dal 1 tsp
Oil 1 tsp
Curry leaves A sprig


  1. Peel the skin of the plantains and cut them to ur desired,bite size pieces!
  2. Keep them immersed in Arisi mandi,till you cook it.Wash them thoroughly in it to remove the stickiness of the plantain.
  3. DSC_1120_thumb
  4. Boil it with enough water(just to immerse),sambar powder,turmeric and salt and cook just till done.Takes very less time,don’t over cook.
  5. DSC_1123_thumb
  6. Drain the water and keep aside.
  7. DSC_1127_thumb
  8. Heat a kadai and temper with the tempering items
  9. DSC_1128_thumb
  10. followed by the cooked plantains and fry just for a minute to make it dry.
  11.  DSC_1129_thumb
  12. Add the coconut gratings and fry for a minute, ready!!
  13. DSC_1130_thumb

Both of these can be made easily and its a very light meal! And so I am sending this to EC of Simple Indian food’s event WYF: Light meal.


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Thursday, October 1, 2009

                             We love this thogaiyal,its a very tangy,flavorful spicy one! I make this now a days frequently and use for 3-4 days. My hubby,my brother and my BIL’s too love to eat thogaiyals! So here I am posting for you all and for my future reference too!
           We enjoy this usually by mixing this with hot rice and sesame oilDrooling.


Fresh coriander leaves 1 bunch
Urad dal/ulutham paruppu 2 - 3 tblsp
Red chilies(long variety) 8-10 nos.
Tamarind small lemon sized
Jaggery (optional) 1 peanut sized piece
Salt as needed(I used 1 1/2 tsp)
Oil 1/2 tsp
  1. Remove the root part and the stem part that is close to the root part of the coriander leaves.
  2. Wash and keep aside.
  3. Roast the urad dal and red chilies till golden brown.After cooled down, First grind red chilies,tamarind,salt,jaggery.
  4. Then add the coriander leaves(chopped roughly) and the urad dal and add two tblsp of water and grind to a coarse paste.
  5. Keep in refrigerator and use for 3-4 days.
  6. Enjoy with rice or idly,dosas!