Thursday, October 29, 2009

Kothamalli thani | Coriander seeds ginger tea

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 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 didn't add, I added jaggery instead) and boil till 2 cups of water gets reduced to 1 cup.
  3. BoilReduce
  4. Strain to serving cup and squeeze the lemon and mix in the honey.
  5. Strain
  6. Enjoy hot!! You can replace lemon with 2-3 tbsp 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 😀
poosanikkai/Ashgourd rasavangi
Curd rice

Monday, October 26, 2009

Virgin pina colada cocktail recipe

Virgin pinacolada

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 😜. 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

How to make virgin pinacolada:

  1. Blend everything in a mixer using Juice/inch/pulse option,till all gets mixed well. You can add water or soda if needed rt dilute.
  2. Serve immediately cold in chilled glass/goblet…

How to make virgin pinacolada

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 recipe

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 - 2 tbsp + 2 tbsp

Turmeric (optional) - 1/4 tsp

cooking soda (optional) - 1 pinch

Water - or as needed

Salt - 1/8 tsp


  1. Mix 2 tbsp oil and salt (turmeric, cooking soda too if adding) in the flour, thoroughly. Mix it well. I have added more oil in picture, but I learnt it is not necessary to add too much oil.
  2. How to make poli 1
  3. Sprinkle luke warm water carefully and make dough, it should be a soft and loose dough. Dough should be really loose. Initially it will be sticky, but you can use oil and keep kneading for atleast 10 mins. Keep aside for 3 hrs minimum with the remaining 2 tbsp 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. How to make poli 2
  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. How to make poli 3
  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. Pinch off excess dough if any. Flatten again with your fingers. You can dust well and roll too if the dough is stiff enough to handle.
  8. How to make poli 4
  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. How to make poli 5
  11. Cook on both sides till golden brown spots appear on both sides of the poli. Use ghee 1/2 tsp each side whYou caile cooking. Keep stacked as you make the polis until you finish making them all. Top with butter if desired and enjoy hot.
  12. How to make poli 6


  • You can add 1/4 cup wheat flour while making the dough for soft and flavourful poli.
  • More water in your dough and loose it is, the softer your poli will turn out.
  • Use luke warm water for best soft dough.
Enjoy hot polis! puran poli recipe

Friday, October 16, 2009

Deepavali Wishes

Deepavali wishes

Wednesday, October 14, 2009

Oma podi recipe | Plain sev | Diwali snack recipes

Oma podi is made with kadalai mavu (Chick pea flour/ besan) and rice flour and omam (Ajwain/ caraway seeds) as main ingredients. Some people make with just purely besan, but I make this way as I follow my MIL's recipe. 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!


Oma podi video

Oma podi recipe

Recipe Cuisine Indian    |    Recipe Category : 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. (You can wash, soak for an hour and grind too).
  2. Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
  3. gram flour
  4. Then add water as needed(careful,needs very less) and mix well,form a sticky dough.dough
  5. 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)
  6. Form a circle in the oil and make sure you don’t overlap.
  7. omapodi fry
  8. Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
  9. omapodi fried
  10. Drain in paper towel and repeat the process for rest of the dough.
  11. DSC_1281


  • If you find it difficult to press through, then sprinkle a little water to loosen the dough.
  • If the dough is getting dissolved in oil, then too much fat (butter & Oil) in the dough or excess water in the dough. Add more flour to trouble shoot.
  • I have updated the post with video, in that, I have used medium sized hole oma podi mold plate. 

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

Wednesday, October 7, 2009

Mint chutney with onion tomato

Mint onion tomato chutney for idli dosa, optional coconut can be added. My MIL makes this chutney sometimes when she have mint leaves at home. She make the best Idlis in the world according to me. Before marriage I used to hate eating idlis,my mom makes me dosas or idly upma as I don't like Idli.She too makes soft idlis,then too I started liking idli only after eating my MIL’s Idli, because it she makes thuni idli, which makes it more tastier. 
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…Likewise 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 1/2 cup
Onion 1
Coconut,grated 1 &1/2 tbsp
Salt As needed
Turmeric A pinch(optional)
To Roast:
Channa dal/ kadalai paruppu 1 & 1/2 tbsp
Red chili,long variety
Oil 1/2 tsp
To temper:
Mustard 3/4 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 😉

Monday, October 5, 2009

Murungakkai poricha kuzhambu recipe, vazhakkai poriyal recipe

murungakkai poricha kuzhambu
Murungakkai poricha kuzhambu recipe - a mild recipe but flavorful kuzhambu, includes vazhakkai poriyal recipe too! 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 without  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 😍. 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 - 2 

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 - 3/4 tsp

Urad dal/ulutham paruppu - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 1 sprig

Chopped Shallots - 1 tbsp

Asafetida - 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. how to make murungakkai poricha kuzhambu 1
  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. how to make murungakkai poricha kuzhambu 2
  6. Season with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!
  7. how to make murungakkai poricha kuzhambu 3

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 poriyal


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 - 3/4 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. vazhakkai poriyal step 2
  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. vazhakkai poriyal step 3
  6. Drain the water and keep aside.
  7. vazhakkai poriyal step 4
  8. Heat a kadai and temper with the tempering items
  9. vazhakkai poriyal step 5
  10. followed by the cooked plantains and fry just for a minute to make it dry.
  11.  vazhakkai poriyal step 6
  12. Add the coconut gratings and fry for a minute, ready!!
  13. vazhakkai poriyal step 7
Both of these can be made easily and it's a very light meal! And so I am sending this to EC of Simple Indian food’s event WYF: Light meal.

Thursday, October 1, 2009

Kothamalli thogayal recipe | Without coconut

Kothamalli thogayal
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 oil🤤.

Kothamalli thogayal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins     |  Cook time: 5 mins     Serves: 6


Fresh coriander leaves - 1 bunch

Urad dal/ulutham paruppu - 2 tbsp

Red chilies(long variety) - 8

Tamarind - small lemon sized

Jaggery (optional) - 1 peanut sized piece

Salt - as needed

Oil - 1/2 tsp


  1. Remove the root part and the stem part that is close to the root part of the coriander leaves. Wash and keep aside.
  2. Roast the urad dal and red chilies till golden brown.After cooled down, First grind red chilies,tamarind,salt,jaggery.
  3. thogayal ingredients
  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.
Enjoy with rice or idli, dosas!

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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