Thursday, December 24, 2009

Snake gourd kootu recipe | Pudalangai kootu

Pudalangai kootu

I had this kootu in my friend ‘B’s place,she made this with her yummy tangy,spicy kaara kuzhambu so this one made an awesome combo with its mild and flavorful taste! We make it usually with moong dal and sambar powder. But this is so easy and so different from the usual recipe, so obviously I loved it. So tried it.

Pudalangai kootu recipe

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


Snake gourd - 2 cups, chopped

Kadalai paruppu/ channa dal - 1/4 cup

Paasi paruppu /mung dal - 2 tblsp

Turmeric - 2 pinches

Salt - As needed

To grind

Coconut - 1/4 cup

Rice flour - 1/4 tsp

Green chilli - 2-3 nos

Cumin seeds - 3/4 tsp

Small onion/shallots - 2 nos.

To temper

Oil(I used coconut oil) - 1 tsp

Mustard - 3/4 tsp

Urad dalSna /Ulutham paruppu - 1 tsp

Curry leaves - A sprig


  1. Clean and cut the snake gourd to ur desired size cubes.I chopped little fine.
  2. Chop it I say ;)
  3. Take both the dhals in a small pressure cooker and just add enough water to immerse the dal. Add turmeric and stir well.
  4. Paruppu
  5. Add the chopped veggie over it (don’t stir)
  6.  added chopped veggie
  7. Pressure cook till 2-3 whistles in medium flame.(I kept in one of my  pressure cooker container,along with rice..not directly.You can follow stove top method as well!)
  8. After pressure
  9. Grind the coconut,rice flour and green chillies first ,with little water and then add the cumin seeds and shallot lastly and grind coarsely.
  10. Open the pressure cooker after the pressure gets released by itself.Add the ground paste  and salt and mix in well and bring to boil.
  11. adding ground paste
  12. After it boils,switch off the heat and temper it with the items given under the To temper table.
  13. temper

Serve as accompaniment with vatral kuzhambu or kaara kuzhambu… I tasted with roti,tasted good too :)

Pudalangai kootu

One sad news 😭 I dropped my camera down and my lens which I use for taking step wise picture is stuck…I have to take it to Nikon service centre and get it done,which will not happen in recent days. May take more than 2 weeks. Still I have another lens,so hopefully I will post some recipes but not sure about stepwise pictures!  Even this was lying in my drafts as this is a simple and boooooring recipe😰.

And since most of you all are going on break and holidays,I am wishing you all bloggers and my readers A HAPPY NEW YEAR!  Wishing each and every one a Prosperous New year!!

100ND40X8 Botanical garden,SG
Catch you all after New year!

Friday, December 18, 2009

Kalkandu pongal recipe, how to make kalkandu pongal

Kalkandu pongal recipe
Kalkandu pongal (sugar candy pongal) is one of my hubby’s favorite sweet,I make this now and then,so thought of posting here... Sorry for the too 'close up' shots in step wise as I clicked with a zoom lens:(  My mom make sakkarai pongal often, but MIL makes this often, sometimes for special occasions, sometimes, in ordinary days too! I have added half kalkandu and half sugar as they say too much of kalkandu may not suit some people.

Kalkandu pongal recipe

Kalkandu pongal recipe

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


Raw rice - 1/2 cup

Paasi paruppu /Moong dal - 1 tbsp

Sugar +sugar candy(kalkandu) - 3/4 cup(together in equal ratio)

Clarified butter/ Ghee - 4 tbsp

Milk - 1/4 cup

Cardamom - 1, powdered

Raisins (optional) - 1 tbsp

Cashew nut - 5

Edible camphor (Optional) - Mustard size

Saffron (Optional) - 5 strands

salt - A generous pinch

How to make kalkandu pongal step by step method:

  1. Powder the kalkandu and sugar and keep aside. This is totally an optional step, as I dont like the sound of kalkandu while stirring in it, I follow this step ;)Kalkandu pongal recipe step 1
  2. Fry paasi paruppu with a drizzle of ghee till nice aroma comes,in a pressure cooker directly.(You can skip this step as well)Wash rice and add it along with water,use 1:4 ratio(so I added 2 cups here).Pressure cook for 4 whistles and after done,mash it by adding milk.Kalkandu pongal recipe step 2
  3. Keep again the cooker, over heat and add the powdered kalkandu&sugar. Add saffron and edible camphor at this stage, if adding. Soak saffron in milk before adding. Keep stirring adding ghee in between,for 5-8 minutes in medium low heat.Add elachi lastly and fry the cashews and raisins in ghee and mix in to the pongal . Kalkandu pongal recipe step 3

My hubby never likes elachi, cashewnuts or raisins in any of the sweets, so I never add too. Just garnished for photo sake ;) I have not added saffron and edible camphor too, but it adds a real nice flavour. You can use milk in place of water too for richness.

Kalkandu pongal

Thursday, December 10, 2009

Puli saaru, vendhaya vengaya rasam

Puli saaru
Puli saaru is a type of rasam,we make when we get bored of sambar and kuzhmbu and or sometimes we feel to have rice for dinner,yet we need it to be light meal and also easy to make. Puli saaru helps in these situations,I make this and just make a simple poriyal or just fry vadavams as side. Some call this Vendhaya Vengaya Rasam too…  So here’s a comfort dish,yet a flavorful,spicy one.   I never make this if I don’t have shallots.


Tamarind Small gooseberry sized
Shallots/small onions 10 nos.
Tomato 1 medium sized
Green chillies
Coriander leaves chopped,1 tblsp(optional)
Sugar 1/4 tsp
Salt As needed

To Temper:(Don’t miss Anything)

Oil 3 tsp
fenugreek seeds 3/4 tsp
Mustard 3/4 tsp
Toor dal 1 tsp
Curry leaves 1 sprig
Asafetida powder 1/4 tsp


  1. Extract tamarind juice and mix 2 –  2& 1/ 2 cups of water and keep aside.
  2. Chop onions and cut tomatoes into cubes,slit the green chillies.
  3. Heat a pan with oil and temper with the tempering items,given in the table in the same order.
  4. puli saaru
  5. Add onion and green chillies and fry till onions turn transparent.Add the tomatoes and fry for 2 mins in medium flame to make it soft.
  6. puli saaru 1 puli saaru 2
  7. Add the tamarind extract and salt,sugar and bring it to boil and let it boil for just 2 mins.
  8. puli saaru 3 puli saaru 5
  9. Transfer to the serving bowl and garnish with coriander leaves if desired.
Puli saaru

  • If you like asafetida smell you can add a pinch of raw powder, after u add  tamarind extract.The smell of asafetida is a plus for this
  • You can replace green chillies with red chillies and add it while tempering.
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    Sunday, December 6, 2009

    Mixed vegetable kurma recipe (Mixed veg kurma)


    Vegetable Kurma recipe - This kurma is made in pressure cooker and it tastes very similar to hotel kurma. Made with mixed vegetables.
    This is a wonderful kurma I found in Prema’s Cook book blog!  I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta.. 

    Updated video: How to make mixed vegetable kurma. Please note that, the recipe in this video is slightly different from the given recipe with step by step pictures. The slight variations I have done in the video are : 1)used finely chopped garlic in place of ginger garlic paste and used ginger in grinding part, 2) Grinding part has few badam in place of khus khus, 3) added few green chillies and reduced red chilli powder, 4) added few mint leaves in the grinding part.

     Mixed vegetable kurma recipe

    Recipe Cuisine: Indian  |  Recipe Category: Side dish
    Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


    Potato - 1

    carrot, small - 1

    beans - 10

    cauliflower - 12 small cut pieces

    peas - 1/4 cup

    onion - 2, small sized

    tomato - 2, large

    ginger garlic paste* - 2 tsp

    turmeric - 1/8 tsp

    red chilli powder - 1 tsp

    garam masala - 1/2 tsp

    curry leaves - 1 sprig

    coriander leaves,chopped - 2 tbsp

    salt - as needed

    To Temper

    Cardamom - 1

    Clove - 1

    Cinnamon - 1 inch piece

    Bay leaf - 1

    Cumin seeds - 1 tsp

    Oil - 2 tblsp

    To grind

    Coconut - 3 tblsp

    Fennel - 3/4 tsp

    Khus khus or badam - 3/4 tsp or 4

    cashew nuts - 6

    Fried gram dal(pottu kadalai) - 1 tbsp


    1. Chop the veggies to fine cubes, chop the onions and tomatoes finely. Grind the ingredients under the table “To grind”  to a  smooth paste.
    2. mix veg kurma step 1
    3. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”. After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
    4. mix veg kurma step 2
    5. Add tomato, salt and give it a fry. Add red chilli powder, garam masala powder and turmeric powder. Fry until mushy. Add ground paste.
    6. mix veg kurma step 3
    7. Fry in low flame till the raw smell goes off(3-4 minutes approx.). Add the chopped veggies except cauliflower. Add a cup of water and mix well.Check for salt. Bring to boil and lastly add cauliflower (kept immersed in hot water plus turmeric). Mix well and close the lid.
    8. mix veg kurma step 4
    9. Pressure cook for a whislte in medium flame. Open and add coriander leaves. I added in previous step and pressure cooked. You can follow any method as per your preference.
    10. mv5-horz


    • Please dont skip curry leaves and coriander leaves as it gives a nice flavor.
    • You can also add soya chunks with the veggies. 
    • If you dont have ginger garlic paste, add finely chopped garlic after cumin seeds and fry till fragrant, followed by onion. Ginger can be ground with grinding items.

    I have made in larger quantities two three times for get together,never failed, hope this helps budding cooks….Tastes very similar to hotel kurma😊

    Friday, November 27, 2009

    Stuffed idiyappam, south Indian Idiyappam varieties

    Stuffed idiyappam is a fancy fusion of traditional idiyappam, with a masala vegetable filled in it. My mom-in-law tried this out  after watching this in a TV cookery show,4 years back 😎. She uses microwave idli steamer, since I don’t have that, I have given here stove top method. The stuff part is up to you,use your creativity to experiment and suit your tastes.
    stuffed idiyappam
                       Usually I make idiyappam with the ready mix(rice flour) available here in Singapore(BABA’S). Comes out really soft and moist. I usually prepare the basic white idiyappam and with that I mix and make sweet(sugar+coconut+elachi) and savory-lemon/puli(tamarind)/paruppu(dhal)  any one of these varieties.  So for a change(okay,may be for blogging) I tried this out after 4 years 😉,though I wanted to try it out for long time.
    stuffed idiyappam
                     If  you have guests at home,you can make this for Breakfast/dinner along with some thing else. I made coconut chutney with this as side dish. Was tasting great!


    For Idliyappam
    Idiyappam flour 1 cup
    Water and salt As needed
    sesame oil (optional) 1 tsp
    For stuffing:
    Mixed vegetables of your choice 1 cup
    Turmeric 2 pinches
    Red chillie powder 1 tsp
    Garam masala powder 1/2 tsp
    To grind to Coarse paste:
    Coconut 1/4 cup
    Jeera or u can use fennel 3/4 tsp
    Shallot(small/pearl  onions) 2 nos.
    Green chillies(use this if you don't want to use red chilli powder above) 3 nos.
    To temper:
    Mustard 3/4 tsp
    Jeera or fennel 3/4 tsp
    Curry leaves 1 sprig
    Oil 1 tsp


    stuffed idiyappam


    For Idiyappam:
    1. Boil water with oil(just till the bubbles start appearing in the sides) and add this to the flour(add salt if theres no salt in the mix) and make a smooth dough just like our chapathi dough. It should be non sticky if the consistency is right. Keep covered till you need.
    2. Dough For stuffing:
    3. Boil/steam cook vegetables with salt,turmeric and red chilli powder till done.
    4. Boiling veggies
    5. Grind the coconut first then add jeera/fennel,onion and green chillies(if only u or not adding red chilli powder) and grind to a coarse paste,with only very little water.
    6. Coconut,jeera,shallotground coarse
    7. Heat kadai/pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.
    8. mustard,jeera,fennel,curryadded veggies
    9. Add the ground masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears. remove from fire.
    10. Added coconutStuffing To make stuffed idiyappam:
    11. Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
    12. Keep one or two tbsp of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
      layering veggies Covered veggie
    13. Repeat it to fill the idly plate and steam this for 3-4 minutes.
    14. Cookingcooked
    15. Serve hot with coconut chutney to rise your guest’s eye brows
    stuffed idiyappam Sorry If I have bored you all with too many pictures. I still have to perfect mines,so that the stuffing doesn’t shows out.
    • Fennel and curry leaves gives awesome flavor.
    • You can make without coconut as well.
    • Before keeping the idly plate into the idly pot,let the water boil.
    • Don’t over cook,to get just soft and fluffy idiyappams.

    Sunday, November 22, 2009

    Neer nellikai recipe, How to make neer nellikkai

    how to make neer nellikkai

    Neer Nellikkai recipe- I have been bit lazy that its more than a week,since I posted a recipe here😷. I took pictures when I made this pickle in between the week, but waited for the pickle to get a good look😞.I love this neer nellikai very much,this is so easy to make,that's why this is the only pickle i make of my own at home…😉. Very very flavorful one,am sure you all going to love it! This tastes best with curd rice,we can eat the nellikkai as such too,just give a wash in tap water and toss in to your mouth.
    I always been excited from my childhood,that after eating Indian gooseberry,if we drink water,the water tastes way too sweet!!! Till now for that sake I never forget to drink water to enjoy that sweet taste😀.
    No need to say how healthy this nellikkai is,so don’t hesitate to pick up from the store when you come across some fresh Indian gooseberry. I took a pack of 12 or some 15 from Mustafa when I went for monthly purchase,this gooseberries were lying for a week in my fridge,then when a moment came that after this,the goose berries will not be good anymore,I made this pickle..
    I love to mix this water,in which we pickle the gooseberries,than the berries😉.My mom-in-law makes thogaiyal too,with fresh gooseberries,which I should try in future and post here too.
    With very few ingredients and simple method,you can enjoy this flavorful pickle.


    Neer nellikai recipe

    Recipe Cuisine: Indian  |  Recipe Category: Pickle
    Prep Time: 5 mins and 10 days soaking time    |  Cook time: 5 mins    Serves: 3 cups


    Fresh big variety gooseberries - 15

    Asafetida & turmeric - 1/8 tsp each

    Water - 3 cups

    Salt - as needed

    To grind to coarse powder

    Long variety red chilies - 12

    Roasted fenugreek seeds - 1 tsp

    To temper

    Mustard - 1 tsp

    Asafoetida - 1/8 tsp

    Sesame oil - 1 tsp


    1. Fry the gooseberry in kadai with few drops of oil for 2 minutes in medium flame. This step is to make the soaking part faster,you can skip too! 
    2. Transfer the gooseberries to the container in which you are going to keep the pickle and add enough water.
    3. Grind the chilies and roasted fenugreek seeds to coarse powder.
    4. rechillies,asafetida and fenugreek seed(fried)Coarse ground
    5. Mix in the powder,turmeric,salt,asafetida powder to the gooseberry in water .
    6. Temper the items given in the “to Temper” table and Mix well.
    7. Keep closed for 2-3 days to ensure even mingling of the spices.
      mixedAfter three days
    8. After two days,the water will become so flavorful with all those spices mixed well (if you taste immediately after mixing,it will be bitter,don’t worry will be good after 2 days)and also will have the flavor of gooseberry!! Enjoy with a creamy curd rice!!

    Cut gooseberry,after soaked for 3 days

    So What are you waiting for to try this simplest pickle recipe ever? Try it out, its Damn healthy!

    Indian gooseberry-pickle-recipe

    This pickle  stays good for at least  15 days  without refrigeration. Just  have to  handle it clean and stir everyday. Keep in airtight container. Dont keep in plastic. Use clean ladle.  Can keep in refrigerator for a month!


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    Rajeswari Vijayanand

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Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai 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