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Saturday, March 30, 2013


I like to drink carrot juice. Here in Singapore food courts/ juice shops, we get so many awesome combination of fruit and vegetable juices. I am always amazed with the wide variety of choices. Though some a awkward combinations for me, I like many. One of the combo I drink often is carrot orange juice with ginger. Here we can choose the combinations too. I have few other combinations which I am planning to try at home.

Carrot orange juice recipe (with ginger)

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Thursday, March 28, 2013

manathakkali keerai recipes
           This is a perfect remedy for mouth ulcer. Manathakkali keerai or Black nightshade has lot of medicinal properties, but what I know is its a wonderful home remedy for mouth ulcer and of-course ulcer. As a kid, I used to love the looks of the berries, it looked as if they are the berries that are described in the English stories I used to read as a kid. Somehow, no idea why!! May be I had no idea about berries those days and imagined these so!  Only these are too tiny and cute. The leaves are also chewed raw if the mouth ulcer is too big and painful to get immediate relief. I have not done so, but have seen few people who had done it and got relieved. Basically this thanni saaru has coconut milk and jeera too in addition to this keerai to cure your mouth ulcer. I already have Agathi keerai Thanni saaru posted few years back. Yes, we make thanni saaru when ever possible for its goodness!


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Tuesday, March 26, 2013

Pineapple rasam recipe
           I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet. I always love pineapple flavour.  Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple Blushing.  So wanted to try this rasam with my favorite pineapple in it,  for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.



Saturday, March 23, 2013

I saw this fruit cantaloupe in the shop last week and found it look more similar to the kirini pazham we get in India. When I tried to find out in the net, there are so many  varieties like honey dew, cantaloupe/ musk melon. But what ever they belong to, the taste is very similar. And these are great thirst quenchers for the summer and great body coolant as well. I love to eat as such, but Vj likes to have it as juice. Its really yummy and I like its flavor a lot. And above all its so simple to make, just blend it with sugar and serve chilled!


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Wednesday, March 20, 2013

          I had corn pulav/ corn pulao/ corn pilaf only 2-3 times before. In buffet and once in flight. I loved it both the times. It was very simple to look at,  yet had wonderful taste. Even Aj loved it when he has it with some dal in the flight and with aloo palak in the buffet once. So I had a thought of trying it since last year when I travelled to India, now after almost an year, now only I triedTongue. It came out very well and corn is always my boy’s favourite. So he enjoyed it. You can make this corn pulav for even your lunch box and pair it with something like dal makani, rajma masala or even palak paneer or aloo palak ~ it makes a hearty meal!


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Monday, March 18, 2013

spaghetti with spinach and garlic
      I like the combination of pasta and spinach always, like in this recipe. It goes well with each other. So when I saw this recipe in the cookbook I borrowed from library, I loved the simplicity of the recipe and sounded healthy too. So made it last week for my lunch. It was so filling and had a hearty meal. Make it for your kid, they would love it too. The flavour burst of garlic and the tanginess lemon gives, yummy!


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Thursday, March 14, 2013

Karadaiyan nombu is one of the Thamizh festivals I have seen as I grew up. I can never forget the yellow thread with a flower tied to it, that we tie around neck/ hand. Every day I apply turmeric to keep it yellow every dayHappy. Adai is secondary for me those days, but this yellow thread excited me a lot, don't know why. The adai is very flavourful as we roast and add karamani( black eyed peas). My mom adds nava dhanyam in this just for name sake, but its optional. so add it one each, while roasting karamani(Rice by itself make a grain(nell)). I usually sandwich both sweet adai and savoury adai during my childhood, as I am not big fan of jaggery those days. Now I like both. My MIL have no practise to do this nombu, but I wanted to record here, so made it. After long time the flavour of this adai took me back to the childhood days Batting Eyelashes.

What is Karadaiyan Nombu festival? Learn more about the festival here in my Dad's post :) 


        The festival is celebrated when the Tamil month Panguni begins and precisely at the time when month starts. But can also be made at the nalla neram of that day. So make it as per your convenience.

nombu adai sweet

Karadaiyan nonbu adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 2 hours    |  Cook time: 30 mins    Makes: 14 each


Raw rice - 1 & 1/2 cups

For sweet adai

Rice flour - 1 cup

Jaggery - 1 cup

Water - 2 cups

Coconut pieces - 3-4 tblsp

Karamani/ black eyed peas - 1/4 cup

Cardamom - 1, powdered

For salt adai

Rice -1 cup

coconut - 3-4 tblsp

Karamani - 1/4 cup

Salt - As needed

Oil - 1 tsp

Mustard - 3/4 tsp

Green chilli - 2

Curry leaves - 1 sprig

Asafoetida - 2 generous pinches


  1. Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.1-adai 
  2. Mean while, roast karamani and 7 other grains(optional)– I used  channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts. Let the flame in medium flame.2-adai
  3. Soak in water until you do the other works.3-adai
  4. Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.4-adai
  5. This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.  5-adai
  6. Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation.   6-adai
  7. Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.7-adai
  8. For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour.9-adai
  9. Simmer the flame and add the rice flour little by little as you mix with the other hand.  10-adai
  10. Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.11-adai
  11. By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.8-adai
  12. Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.12-adai
    • You can use store bough rice flour also for this preparation.
    • Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.
    • Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai.
    • If you want, you can even boil the karamani to cook it before adding.
    • Keep the prepared dough covered, as it will become dry while cooling down.
    • It it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.
    • You can add grated coconut in place of chopped coconut, both has its own texture and taste.
    • Longer the time you soak karamani, sooner and soft it will get cooked in the adai.
    • The sweet dough takes longer time to get stiff. So keep stirring.
    • You can add finely chopped ginger in salt adai while tempering…

We offer with butter(urugaadha vennai) and it does tastes best with it :)

Karadaiyan nombu adai


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Monday, March 11, 2013

Rajma masala makes appearance rarely in my kitchen, coz, the first time I blundered the recipe as the rajma dint get cooked. How much ever I pressure cook it, it remained same. Then this time, I bought it in local supermarket- fairprice, instead of Mustafa. It was more in red colour than deep dark red, that I bought in Mustafa. This one cooked perfect. So the key is to choose rajma that is redish in colour than the deep dark red rajma variety. Otherwise, this rajama masala is really tasty and creamy. I just made it like I make Dal Makhani. Aj also liked it very much. We had it with ghee smeared Roti, it was tasting heaven!Drooling.


Rajma masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins + overnight soaking    |  Cook time: 35 mins    Serves: 4


Rajma (red kidney beans)  1 cup 
Onion  2 
Tomato  3 
Green chilli  2 
Ginger garlic paste   1 tsp 
Kasoori methi  1 tsp 
Red chilli powder  1 tsp 
Garam masala powder  1/4 tsp 
Coriander seeds powder
(Dhaniya powder)
 2 tsp 
Cream/ evaporated milk  2- 3  tblsp
Salt  As needed 


To temper

Oil 1 tblsp
Cinnamon 1 small piece
Elachi 1
Cloves 1
Bay leaf 1


  1. Soak Rajma for 12 hours (overnight) and drain the water. Pressure cook for 4-5 whistles,with enough water to immerse the rajma completely. Once done, reserve the water.1-rajma
  2. Chop onions and tomatoes finely. In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. Add the chopped onion. Fry till transparent.2-rajma
  3. Add ginger garlic paste and give it a fry for a minute or two. Add chopped tomatoes, slit green chillies. Mix well.3-rajma
  4. Add salt, red chilli powder, garam masala powder and dhaniya powder. Cook in medium flame for 4-5 minutes until the raw smell goes away. Add kasoori methi crushed in between your hands.4-rajma
  5. Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.5-rajma
  6. Mix well, by now the water should have reduced and now, add 1 cup water and cook in medium flame for another 5-8 minutes.6-rajma
  7. And lastly add cream or evaporated milk and mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.7-rajma

    • As I said before, choose red rajama, not the deep red (blackish red) for easy cooking.
    • Do not overcook rajma.
    • Cooking in the masala for long time makes it really tasty.
    • Instead of ginger garlic paste, you can use chopped ginger and chopped garlic. Or chopped ginger alone too works fine.
    • I have used evaporated milk, you can use cream or even milk. But do not boil it after you add it, just heat up and switch off.

Goes well with steamed basmati rice or roti too. I love to have it with rice the best Happy.


Technorati Tags: , rajma curry, red kidney bean gravy, red kidney bean recipes, ,,,,


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Friday, March 8, 2013

Easy chutney recipes | Indian | Breakfast

I have compiled best easy and top chutney recipes from Rak's kitchen. The preperation time varies from 10-20 mins and cooking time too 10-20 mins depending upon the recipe, with ingredients like coconut, onion, tomato as main ingredients in most of the recipes. Please click on each picture which will take your to the respective recipe with step by step pictures.

Basic-coconut-chutney-recipe Coconut coriander chutney recipe Pudina chutney recipe onion-tomato-chutney-recipe

pudina-chutney-with-onion tomato Karuveppilai chutney recipe carrot chutney recipe Easy red chutney recipe

Onion chutney recipe Red chilli-chutney recipe Green chilli onion chutney recipe Lemon red-chilli chutney recipe


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