Sunday, September 30, 2007

Corn flour halwa

This recipe I got from the fellow blogger Mythreyee. Such a simple,easy to make and delicious halwa,without adding too much ghee like we do in other halwa preparations!! And the best part is it takes hardly 10-12 minutes for the whole process!!(Microwave cooking).Here is the link to the recipe
Here is the version my MIL makes. Check our the detailed latest post here.  


Friday, September 28, 2007

Raw banana skin pakoda, raw banana skin recipes

Raw banana skin can be consumed too, which we usually discard. If the vazhakkai skin is fresh, we can use in recipes and prepare few things. And one of the recipe we make with vazhakkai skin is this pakora.
One more recipe recipe, I used to have in my childhood days, as my grandma and mom will make on the day whenever they cook raw banana. It is easy to make and we call it vazhakkai skin varuval. It tastes good, flavourful and I totally love the texture.
This will be my entry for the JFI event of this month, started by Indira of Mahanandi and hosted by Mandira of Ahaar 


  • Skin of raw banana (from 2 bananas)
  • Gram flour - 1/4 cup
  • Rice flour - 2 tbsp
  • Red chilli powder - 1 tsp
  • Jeera - 1 tsp
  • Salt - as needed
  • Water - as needed
  • Oil for deep frying

How to make raw banana skin pakora:

  • Slice the skin of the plantain as shown in the picture.
  • Keep immersed in water and wash properly.
  • Again wash it in the water that has been drained by washing the rice you are cooking.( if no also,no problem. wash again in ordinary water)
  • That second time washing will remove the stickiness of the skin.

  • Cut into small pieces.
  • Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)

  • Heat enough oil to deep fry this, and fry just like we fry for the other kind of pakoras.
  • That is add the mixture in a sprinkled way to oil and fry till golden brown.
  • This will be soft inside and crispy outside.
  • Serve hot as an accompaniment in lunch !!

Vazhakkai curry recipe, raw banana curry

Vazhakkai curry recipe, made with raw banana cooked in a coconut based masala, a quick and easy to prepare recipe but turns out delicious and flavourful.
My mom makes this vazhakkai curry. MIL makes vazhakkai curry this way. But this is a simpler one and equally flavourful one. The jeera, coconut and shallots give a great flavour! Do try it.

Vazhakkai curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 3
Vazhakkai curry recipe, made with raw banana cooked in a coconut based masala, a quick and easy to prepare recipe but turns out delicious and flavourful.


Plantain/ vazhakkai - 2

Turmeric powder - 1/8 tsp

Salt - As needed

Oil - 1 tblsp

To Grind

Coconut, grated - 3-4 tblsp

Shallots - 4

Jeera/ cumin seeds - 1/2 tsp

Red chillies - 3-4

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Cut off the two ends of the banana and peel the skin with the use of peeler or knife. Cut into two halves length wise and then slice into thick pieces as show in the picture. Keep it immersed in water. Mean while, Grind first red chillies and coconut into paste with water in a blender.
  2. vazhakkai curry step1
  3. Add onion and jeera lastly and give it a rough grind. Heat kadai with oil and temper with the items given under ‘To temper’ table.
  4. vazhakkai curry step2
  5. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add 1/4 cup water and mix well.
  6. vazhakkai curry step3
  7. Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes. Turn in between to avoid burning. Cook until golden crust is formed.
  8. vazhakkai curry step4


  • Use the water that we drain after washing rice (ariso mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain.
  • You can replace redchilli with sambar powder.
Serve as accompaniment for rice.

Thursday, September 27, 2007

Neer urundai / Uppu urundai recipe

Neer uruandai or uppu urundai is a recipe, I learnt from my mom. neer urundai is made by grinding rice by soaking it. Just grind and mix with salt, cook it halfway to make a dough. The dough is made into little balls and cooked in boiling water. It turns very flavourful and delicious with coconut bits adding a lovely crunch to it.
We take neer urundai for dinner, my mom, paati, myself roll the balls, sometimes brother and dad too joins. as we are big family and it's for dinner, we make in bulk and have heartily.

Ingredients for neer urundai

  • Idli Rice - 1 1/2 cup 
  • Coconut, grated -1/2 cup 
  • salt & water - as needed 
*You can add chopped coconut as well instead of grated.

How to make neer urundai: 

  1. Soak Idli rice for 3 hours. 
  2. Grind to a batter just like we grind for Idli/dosa ,then add salt and coconut ,mix well. 
  3. Heat a heavy bottomed vessel or Kadai and pour this batter.
  4. Keep on Stirring, till the batter turns to dough consistency. 
  5. The consistency will be like,the dough is not much sticky if you make balls with your hands. 
  6. After the dough cools down,it will not be sticky. 
  7. Make small sized balls (sedai sized) using the dough.Keep aside. 
  8. In another large vessel boil water and add these balls in two batches(water should be enough to immerse these balls). 
  9. First add one portion of balls to water, cover with lid. 
  10. Cook covered for 5-6 minutes.(Keep the lid a little open to avoid overflowing when it starts boiling) 
  11. To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball should bounce a little. If its not cooked, it won't be bouncing. 
  12. By simply looking at the balls you can understand that the rice balls are cooked or not.There will be a colour change. 
  13. Carefully take out the balls little by little,straining the water. 
  14. I use idli cooker for cooking these balls. 
  15. Don't add water more than half of the vessel which ever vessel you use, as it boils it will overflow. 
  16. Cook the second batch of balls in the same manner. 
  17. The balls will be soft and tasty that it can be ate as such. 
  18. Don't waste the water, its consistency would now be like kanji(thick), so you can add jaggery and cardamom powder to it and boil for 2 minutes and add a little milk and have as a drink! 
You can also add simply salt and butter milk to that water remaining and have it as a drink!

Or else you can also try the following:

Milagu jeeraga kozhukattai


  • Pepper -1 tsp
  • Cumin seeds - 1 tsp 
  • curry leaves - 1 spring
  • Ghee - 1 tsp


  1. Crush pepper and jeera coarsely. 
  2. Heat ghee in a kadai and add pepper jeera powder followed by curry leaves. 
  3. Then after some 30 seconds add these rice balls and mix gently so that the pepper jeera coats these balls. 
Serve hot!

The above measurements will serve 2 people.

Mor kuzhambu recipe | Butter milk kuzhambu

mor-kuzhambu-recipe / More kuzhambu recipe

I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.

Mor Kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 4


Sour curd - 1 & 1/2 cup

Turmeric powder - 3 generous pinches

Vegetable - of your choice

Salt - As needed

Curry leaves - few

To grind to a paste

Coconut - 1/4 cup

Coriander seeds - 2 tsp

Ginger - 1 inch piece

Cumin seeds - 2 tsp

Green chili - 4

Rice flour - 1/2 tsp

To Temper

Mustard - 1/2 tsp

Red chilli - 1 

Oil - 1 tsp

Curry leaves - A sprig



  1. Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.
  2. Grind all the ingredients under the table 'To grind to a paste' with little water. Add the ground paste to curd along with turmeric,salt and mix well.
  3. Add boiled vegetable of your choice. (white pumpkin,chow chow/chayote, ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)
  4. Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
  5. Temper with mustard,chili and curry leaves.
  6. Enjoy with rice!!


  • More kuzhambu should not be kept covered till it cools down to prevent curdling!
  • One more reason for curdling is not beating the curd properly,so make sure you beat the curd properly.
  • Adding a binding agent like rice flour prevents the kuzhambu from breaking (splitting) You can also add soaked rice, soaked chana dal or toor dal while grinding.
  • Do not let it boil, switch off the flame when it is about to boil!

More kuzhambu with chow chow/chayote


Wednesday, September 26, 2007

Coconut milk veg biryani recipe

This is my one of the very first biryani that I learnt from my own trial and errors. I used to make this often and my kid just loves this from the age of 2. Very easy and simple yet flavorful one inspite of the fact that it doesn't have any ginger or garlic. No grind version!

Coconut milk veg biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 minutes  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements

Click here to read coconut milk biryani in tamil


Basmati rice - 1 cup

Coconut milk(Thick) - 1 cup

Mixed cut veggies (carrot,potato, beans, green peas) - 1 cup

Onion (cut lengthwise) - 2 medium sized

Green chilli - 2

Mint & coriander leaves - 2 tbsp each

Red chili powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water - 1 cup

Cardamom - 2

Cinnamon - small piece

cloves - 2

Bay leaf - 2

Oil/ ghee - 1 tbsp

Salt - as per taste


  1. Soak basmati rice for 10 - 15 minutes, and fry it with 1/4 tsp ghee in a kadai and keep aside.
  2. In a heavy bottomed vessel or cooker, add 1 tbsp of ghee .
  3. Add cardamom, cloves, bay leaf, cinnamon, followed by green chilli and onion.
  4. Fry until onion turns transparent and then add the cut vegetables, followed by mint,coriander leaves and the powders(Red chilli,garam masala,turmeric).Add one tbsp of oil/ghee and mix well.
  5. Add little salt to the vegetables and fry for another two minutes.
  6. Add water,coconut milk ,salt to this and stir well.
  7. I used coconut milk powder,you can also use readymade coconut milk avaialable at stores. If using powder,add the powder after you add 2 cups water to the veggies and add it before the water starts boiling,to avoid forming any lumps.
  8. Add the basmati rice and when it starts boiling and rice if half done,simmer the stove to lowest heat and cook covered for 12 -14 mins. Or you can give two whistles, but close the lid as soon as the water boils and cook in medium flame . 


  • Roasting rice gives separate grains, but it takes little extra water to cook. So if you skip roasting, reduce water too.
  • I add cauliflower just before closing the lid for pressure cooking. otherwise it gets mushy.
  • Once you open the cooker, it will look gooey, but as time passes, the grains will separate.
  • I just use 3-4 tbsp of coconut cream powder. Even if using coconut cream in carton, use in diluted form.
Step by step pictures
  1. Soak basmati rice for 10 - 15 minutes, and fry it with 1/4 tsp ghee in a kadai and keep aside. This helps in giving separate grains.
  2. In a heavy bottomed vessel or cooker, add 1 tbsp of ghee. Add cardamom, cloves, bay leaf, cinnamon, followed by green chilli and onion.
  4. Fry until onion turns transparent and then add the cut vegetables, followed by mint,coriander leaves and the powders(Red chilli,garam masala,turmeric). Add little salt to the vegetables and fry for another two minutes in medium flame.
  5. Add water,coconut milk ,salt tvo this and stir well. I used coconut milk powder,you can also use readymade coconut milk avaialable at stores. If using powder,add the powder after you add 2 cups water to the veggies and add it before the water starts boiling,to avoid forming any lumps.
  6. Add the basmati rice and when it starts boiling,simmer the stove and cook covered for 12 -14 mins. Or you can give two whistles.
Serve hot with any raita!

Tuesday, September 25, 2007

Suzhiyan recipe, how to make suzhiyan, suzhiyam

Suzhiyan pooranam
This is my first Post ever in my blog. So I decided to start with a sweet dish. Last week was Ganesh pooja and I made kozhukattai. Then there was that pooranam (stuffing) leftover. With that pooranam I made Suzhiyan. Very easy if prooranam is ready. Let me start.
Please give your precious feedback and suggestions to improve my blog.


Chana dal 1/2 cup
Jaggery 1 cup
Coconut 1/2 cup
Elachi 2, powdered

How to make suzhiyan chana dal pooranam/ stuffing:

  1. Soak chana dal for 2 hours. Pressure cook chana dal upto 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. keep aside.
  2. suzhiyan preparation step1 suzhiyan preparation step2
  3. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery. Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
  4. boil jaggery, water filter jaggery
  5. 4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
  6. frothy jaggrery syrup add chana, coconut
  7. Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture starts leaving the sides of the vessel.
  8. suzhiyan pooranam mixing suzhiyan pooranam ready

Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.


  • You can add more jaggery if you want but not more than extra half cup jaggery for this recipe.
  • While pressure cooking chana dal, soaking is important so that it gets cooked and mashed easily. Otherwise it will not be soft.
  • Do not cook with lots of water. Otherwise, pooranam takes long time to get ready.  

How to make suzhiyan : 

Some tips:

  • The pooranam/ stuffing can be made ahead, cooled and stored. it keeps good for many days even at room temperature, provided you prepared in good conditions and store/ handle in good conditions. Especially coconut can be roasted to get rid of moisture and added for longer shelf lives. Otherwise if in doubt, keep refrigerated after cooling. 
  • If you are preparing for next day's festival, you can even roll and keep ready in fridge, so that morning you can just make maida batter and dip, fry. My mom in law at times, even prepare the batter as she sleeps late night on the eve of festival night.
  • I usually do not add rice flour and cooking soda, but if you want you can add too.

    How to make suzhiyan:


    • Pooranam as needed
    • Maida/all purpose flour - 1/2 cup
    • salt - little
    • Rice flour (optional) - 1 tbsp
    • Cooking soda (optional) - 1 pinch
    1. Mix maida with water and salt to idly/dosa batter consistency.How to make suzhiyan step1
    2. Make balls of the jaggery stuffing.
    3. Dip these balls one by one in the batter and immediately drop in hot oil.How to make suzhiyan step2
    4. Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!

    This dish is the all time favorite to my husband and my brother,so i dedicate this first posting to them and ofcourse to all who are visiting my blog for the first time!
    (Some of the pictures are edited to add,pictures taken with different camera and different time,so colour and lighting may vary)

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    Rajeswari Vijayanand

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Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos