Thursday, January 31, 2013

Tiffin sambar recipe (Idli sambar with toor dal)

Tiffin samabr recipe
Already I have a Tiffin sambar recipe with moong dal in my blog, posted almost 2 years back. That’s a version. This is another version of the tiffin sambar perfect for idli. Also for dosa, arisi upma and pongal. This is my mom’s trademark recipe she makes for idli or other tiffin items when guests come. Few readers requested for this recipe. This sambar is always made with potato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But you can adapt this and make it with other veggies also. Other vegetables which works best are – plain with lots of shallots (vengaya sambar), yellow pumpkin (parangikkai), drumstick and brinjal.There are few special things in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery. These things make this sambar smell heavenly. The whole house will be filled with a pleasant smell when you make it. That too along with hot steaming idli or dosa this smells really out of this world Happy. Though its a basic recipe, I wanted to blog this one with tips and tricks.

Tuesday, January 29, 2013

Easy tomato soup recipe | How to make tomato soup

As I have mentioned in my recent Sweet corn soup recipe, Tomato soup is my favourite and this recipe is one easy recipe with no fancy items, just you can make it with the ingredients in your kitchen any time. There are a lot of versions for tomato soup recipe. This is one among that, my version Happy. Apart from the tomato soup recipes we get in Indian restaurants, I love the tomato soup we get in subway. I love it for the rich cheesy and herb flavour in that one. This tomato soup recipe is also very flavourful in its own way. Adding a little beetroot is the tip to get nice bright red, apart from choosing red ripe tomatoes. My kid is also not big fan of soups. After all our eating habits affect our kids a lot, so he is also like that. Only tomato soup he likes. More than the soup, he likes the bread croutonsWinking.


Easy Tomato soup recipe

Recipe Cuisine: Indian  |  Recipe Category: Starter
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 2


Red ripe tomatoes - 4

Beetroot - 2 small slices

Garlic - 4 flakes

Bay leaf - 1

Butter - 1 tbsp

Salt - As needed

Black pepper - As needed

Sugar - 1 tsp

Corn flour - 1 tsp

Cream(Optional) - To garnish

Coriander leaves - 1 tblsp


  1. In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
  2. How to make tomato soup step 1
  3. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
  4. How to make tomato soup step 2
  5. Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
  6. How to make tomato soup step 3
  7. Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.
  8. How to make tomato soup step 4


    • I added about 2 slices of beetroot in size of two potato wedges.
    • Add pepper generously or the soup will be so tangy.

Serve hot always. Top with bread croutons or serve with golden roasted bread toastDrooling. Dip the toast in the soup and eat… Heavenly!



Thursday, January 24, 2013

Kaima idli recipe | Dinner recipes

kaima idli recipe
         I had Kaima idli first time in Saravana bhavan, then 2 –3 times in Madras woodlands in some other name like, chilli idli or something similar to that. I have even attempted to try this at home. But deep frying the idlies was my main concern about the recipe when I saw this recipe at Lavi’s blog. Not that I wont deep fry the idlies, but I could not properly deep fry my idli. It was so soft to deep fry and always got stuck to the ladle. So I dropped the idea of trying at home. But that was long time back. Now since we come to learn few basic kitchen tricks, I tried this again. I refrigerated the left over idlies before deep frying and the deep frying part was totally mess free.It came out crispy and golden in colour.

Monday, January 21, 2013

Eggless chocolate chip muffins recipe

Eggless Choco chip muffins
I had choco chip muffins once in Phuket and then now recently in Bali when we ordered for the continental breakfast. Otherwise not a big fan of it to buy it and eat in usual days. But after making choco chip cookies, I had some chocolate chips remaining. So wanted to make muffins out of it. And still I do have, will make hot chocolate and enjoy as well as empty the choco chips Happy.  Aj being allergic to cocoa, these muffins are only for me, me only Blushing. The recipe is adapted from Divya's vanilla sponge cake.

Thursday, January 17, 2013

Onion chutney recipe | How to make Vengaya chutney

Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock. My mom makes often, MIL too makes the same way. Very simple yet spicy and flavourful. Using small onion (chinna vengayam) is best for this chutney. Top with sesame oil and serve as side dish for idli or any dosa. So here you go for chutney recipe…Cool

Thursday, January 10, 2013

Ezhu kari kootu recipe, thiruvathirai kootu, pongal kootu

7 kari kootu

We make this 7 kari kootu (kootu made with 7 veggies) for thiruvathirai and pongal. Its very flavourful with all our ‘naatu kaigari’s. Please refer the notes for the vegetables choice. This is one of the main Pongal Recipes.  We make sakkarai pongal, vellai pongal, this kootu, vadai and vendakkai sambar on Pongal day. Some times make Kallkandu pongal also along with this. The most thing I like about pongal is ‘Karumbu’. Me and brother sit chew karumbu sincerely through out the day. My mom or dad will sometimes peel off the skin and chop into bite size pieces for our easy.

Vellai pongal recipe (Paal pongal)


This is the basic Vellai pongal recipe, we make along with sakkarai pongal on the day of Pongal. Its just plain cooked rice, only that this has bit of milk in it added while cooking. My Mom and MIL does this in vengala paanai that is meant for making pongal, but I make in cooker (pot shaped). There is nothing special in this recipe, still the fresh harvested rice from the farms cooked along with milk is supposed to taste heavenly. We dont cook the plain rice on the day of pongal as we usually do. Instead, use this pongal to eat with kootu, sambar…  My MIL bought a cute tiny vengala panai fo rme for making this, but I never bought it here still as everytime the weight of luggage is always a problem Not talking.

Vellai pongal/ Paal pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins     |  Cook time: 15 mins     Serves: 3


Raw rice - 1/2 cup

Milk - 3/4 cup

Water - 2 & 1/2 to 3 cups

Salt - A pinch


  1. Boil milk+ water in a heavy bottomed vessel. Wash rice well, drain and add it to the boiling milk
  2. 2-paal
  3. Cook in medium flame until the water+ milk gets absorbed and rice gets cooked soft. Mash it well, add salt and keep stirring at this stage to avoid pongal getting stuck to the bottom of the vessel.
  4. 1-paal


    • Adjust milk and water measurement according to the rice variety. New rice need lesser and old rice need more.
    • Add salt according to the taste but we just add a pinch only. Add it towards the end.
    • Add more hot water at the end if the rice is not cooked.  
    • You can also do in pressure cooker. Reduce water quantity accordingly and pressure cook for 5 whistles.

This is how my mom offers to God in the banana leaf with flattened at the top, pour ghee in the dent and garnish with sliced banana. (of course with all the other spread)



Monday, January 7, 2013

Easy sweet corn soup recipe (Sweet corn soup)

For me soup means only tomato soup and sweet corn soup. Otherwise not a big fan of soup. Very rarely make soup at home and that's why it makes less appearance here in my blog too. But I should change. Take lots of soup this year. Good for health. Try tasting different soups from restaurants too, instead of the deep fried starters. Let me see how I am going to implement this. Vj is a great fan of this sweet corn soup. But I have tried only once when I started cooking and came out terrible. That recipe bit complicated. I wanted a simple and easy recipe for sweet corn soup and came up with this recipe. Hang on with this simple one, will be posting more interesting recipes…

Thursday, January 3, 2013

Baked pasta muffins recipe | Kids pasta recipe


Some recipes just push us to try it out immediately. This baked pasta muffins or Baked macaroni and cheese cupcakes is one such recipe, which just gave me so much energy to try it out immediately when I watched Giada’s show in Food Network channel. She made this along with kids and the show was really enjoyable and cute with the kids. Obviously Aj too was tempted and wanted to make it. So you can see him making in the stepwise picturesCool. So this is fun and easy enough for your kids too to try. Do let them make when they are at home in holidays. They will sure enjoy making and enjoy eating this delicious pasta, also they will be super proud that they made it :)

Tuesday, January 1, 2013

Semiya payasam recipe | Payasam recipes

Wishing you all a Happy, Healthy and Prosperous NEW YEAR Party!! 2012 has been a great year for this blog, has come a long way with all you support. Thank you friends for your continuous support and all your comments, suggestions, appreciations. Let me start this new year with a sweet post – Semiya Payasam/ vermicelli Payasam. I already have a microwave version of vermicelli payasam. But wanted to post this basic recipe in my blog for a long time. So made and clicked this last week. I have given the basic recipe here, but we can do a lot of improvisations to this to make it in your own style. Refer the Notes section for some ideas. And as of now you all would have noticed the change in the looks of my blog, yes! I gave a NEW look to my blog for this New yearBlushing. Thanks to Vj who made this possibleHappy. I still have few changes to make, which I will do slowly one by one.

Semiya payasam recipe

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


Semiya/ Vermicelli - 1/2 cup heaped

Sugar - 1/2 cup levelled

Milk - 1/2 cup

Ghee - 2 tsp

Cashew nuts - 6

Raisins(optional) - 12

Elachi - 1

Salt - a pinch

Water - 2 cups

Steb by step Preparation

  1. Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.Step 1 semiya payasam recipe
  2. The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft.Step 2 semiya payasam recipe
  3. Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.Step 3 semiya payasam recipe 
  4. Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.Step 4 semiya payasam recipe 


  • The payasam recipe given here will give you a ‘Spoonable’ Payasam. As it cools down, it gets thicker. So if you want ‘Drinkable ’payasam, add more milk accordingly. 
  • You can serve hot or cold. You can add rose essence in place of elachi if you like.
  • If you want to make the payasam more richer, reduce sugar and you can add condensed milk. Or evaporated milk also can be added.
  • Instead of cooking vermicelli in water, you can use milk to cook it. Makes it more rich.
  • The ratio for cooking vermicelli in water for this payasam is 1 : 4. That is if you take one cup of vermicelli, boil and cook in 4 cups of water (just a guideline for beginners)

The evergreen semiya payasam is ready! I love it both hot and cold. Pure deliciousness!




Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


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