Wednesday, October 31, 2012

Adhirasam recipe - Diwali recipes

adhirasam recipe -step by step

Adhirasam is my all time favourite. In my childhood, I used to like adhirasam made with sugar instead of jaggery. My mom never forgot to make a special batch of adhirasam with sugar specially for meHappy. So I always wanted to try out myself and make a step by step post detailed for keeping it as record and for the readers too. To be honest, for past 4 years, for every diwali, I tried, tried and tried, but some how I made some silly mistakes and flopped. But each time I learnt my mistake. As we dont make adhirasam other than for diwali, I had to wait for an year every time.
adhirasam-in tamil

It is very easy to make for my mom and MIL, so its all about experience. This time, I tried very carefully and followed my moms instructions. And now I can also confidently make adhirsam every year. This post is sure a record for me. If you are also like me who loves adhirsam and want to make at home, I would recommend to buy jaggery (paagu vellam) that is slightly with red shade rather than yellow. Also raw rice (maavu arisi) from the local shops. But any jaggery and raw rice works for this recipe. Just saying if its available in your living area, then you can make best use of it :)

How to make adhirasam full video

Adhirasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 2 Hours + doughresting time    |  Cook time: 30 mins    Makes: 20


Raw rice - 1 & 1/2 cups

Jaggery - 1 cup

Sesame seeds -1 tblsp

Dry ginger powder - 2 pinches

Elachi powder - 2 pinches

Ghee - 1 tblsp

Oil - as needed for deep frying


Monday, October 29, 2012

Sweet diamond cuts | Maida biscuits recipe

sweet diamond cuts
Sweet diamond cuts or maida biscuits as we call it, its so addictive and tasty. I always love making maida biscuits right from childhood. Me and my bro used to help my mom by rolling and cutting them into diamond shapes. The best part I like to do is rolling the cutter to make the diamond shape. My mom has a special spoon especially for this (also for cutting sweet somas-recipe soon!). Its called ‘Somas karandi’. It is made of pithalai, one side with a spoon and other side with a wheel with ridges to make design while it cuts. It will be similar to pizza cutter, only that this is small.
    I will post the spicy version, which my mom makes with ginger/garlic and red chilli later. This sweet version is also a bit different from others as we use sugar powder to coat the biscuits instead of adding it to the dough. I love it a lot this way. Simple to make too. So you can try it for this Diwali :)


Diamond cuts/ maida biscuits recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 6 cups


Maida/ all purpose flour - 2 cup

Sugar - 1/2 cup

Ghee - 1 tsp

Oil - To deep fry

Salt - 1/2 tsp


  1. Mix flour, salt, 1tsp of sugar and ghee in a bowl. Add enough water to make it a pliable dough. Dough should not be too soft. It should be just right.keep aside for 20-30 minutes. Powder sugar to fine powder and keep a side.
  2. maida biscuit snack 1
  3. Knead the dough again after some time and divide dough into 6 equal parts. Roll as thin as possible evenly with generous dusting. With the use of the cutter/ knife, cut out thin strips as shown below.
  4. maida biscuit snack 2
  5. Again cut diagonally to make little diamonds. Use a thin dosa spatula to take it out  from the rolling board. Dont worry if everything gets together.
  6. maida biscuit snack 3
  7. Heat oil in a kadai and when it is hot, gently gather the diamonds and drop in a sprinkled way as much as possible. Once you drop in hot oil, the diamonds that got together will separate as it gets cooked. Cook in medium flame with constant turning to make sure it is evenly cooked.
  8. Once the bubbles and sound completely ceases, then take it out from oil and immediately add 2-3 tblsp powdered sugar to it and toss well to coat everything evenly.
  9. maida biscuit snack step 5


  • You can use an elachi while you powder the sugar.
  • You can use store bought icing sugar too.
  • You can use knife or pizza cutter to cut into diamonds.
  • Use a metal spatula to take out from the rolling board. If the dough is too sticky, then it will be difficult to take out. So use generous dusting.

Repeat the process for remaining dough. Cool down and store in airtight box. Enjoy as a snack at tea time.


Wednesday, October 24, 2012


Pasta-sauce-recipe-step by step pictures
      Its a long time wish for me to make pasta sauce at home. I love pomodoro, arrabiata sauces from Pasta mania and love the pasta sauce with carrots that they serve in IKEA. I like IKEA sauce better as it has veggies and its sweet in taste too. So after browsing few recipes, I took an idea from this post and tweaked the recipe to suit my taste buds. It came out great, tasted and smelt so good. So here is the recipe. Its very easy to make with simple ingredients you have in your pantry. Now a days kids love pasta more, so why not make your own pasta sauce? Will be handy for your kids when they come back from school!

Monday, October 22, 2012

Yam tawa fry recipe, Senai kizhangu roast

yam tawa fry recipe
Elephant yam roast/ yam fry/ senai kizhangu roast is my favourite. But I make it very rarely as Vj doesn't like it. Many people doesn't like it as it gives an itchy feel in your tongue while eating. But when properly cooked, it can be eliminated. I referred Kribha’s blog for this, but adapted the recipe to suit my taste buds.
Yam fry - elephant yam roast

Senai tawa fry recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins   |  Cook time: 20 mins Makes: 1/3 cup | Author:

Click here for cup measurements

Prepare yam tawa fry with guidance of step by step pictures. Quick and easy accompaniment for south Indian lunch menu or to enjoy as such too.
Yam tawa fry recipe


Elephant Yam/ Senai kizhangu - 1/2
Tamarind - 1 tbsp thick extract
Gram flour/ kadala mavu - 1 tbsp
Sambar powder - 1 tsp
Red chilli powder - 1 tsp
Fennel powder - 1/2 tsp
Turmeric - 1/8 tsp
Salt - 1 tsp
Oil - As needed

Yam tawa fry preparation:

  1. First peel off the skin of the yam and wash it. Cut into thick slices.
  2. yam tawa fry preparation 1
  3. Next, boil enough water with tamarind, turmeric and salt. Add the sliced yam and parboil. (Half cook). Drain the water.
  4. yam tawa fry preparation 2
  5. Take the boiled yam in a plate and add the other ingredients except oil. Mix well to coat evenly. Sprinkle little water if needed(1 tblsp).
  6. yam tawa fry preparation 3
  7. Heat an iron dosa pan, drizzle over some oil and arrange the yam and cook in medium flame until golden brown spots appear. Flip and cook similarly.
  8. yam tawa fry preparation 4


  • You can add crushed garlic along when you mix the powders. Also curry leaves while frying.
  • Cooking in iron grill works best. Cook in medium flame to ensure even cooking and browning.
Serve as sides for rice. I had with rice, Keerai kootu and pepper rasam.
I am off to a short vacation, so hold on if you have queries, will reply to it once back.
Senai tawa fry
Tags: senaikizhangu roast,senaikizhangu,roast,fry,elephant yam fry,elephant yam recipes,yam,recipe,recipes

Wednesday, October 17, 2012

Sakkarai pongal recipe (Sweet pongal recipe)

This is my favourite sweet pongal recipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY. This is my  mom’s staple recipe. I made this few times now and got appreciation too from everyone when I made it for our home Grahapravesham at Kumbakonam. So from then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post. But its plain and simple without all those special spices.

Monday, October 15, 2012

Rava kichadi recipe | Sooji kichdi recipe | Breakfast recipes

Rava kichadi
Rava kichadi is one of my top most favourites. I can live with it. I always love all the recipes with rava/ sooji/ semolina. Upma, dosa, kichadi, pongal…everything Happy. Though Aj and Vj are not big fans, they can eat once in a while. I too make rarely because its greasy and I prefer wheat rava upma for health reasons. I make this along with other tiffin items if friends/ relatives visit. The soft texture and the ghee smell in the kichadi tastes and smells out of this world. Also the yellow colour and vegetables we add makes it colourful.

Wednesday, October 10, 2012

Peanut sundal recipe (Verkadalai sundal) | Navaratri recipes

For everybody including me, kolu means the first thing is Sundal that comes to our mind. I have posted this Pasi payaru sweet sundal 2 years back when I made it for my kolu. Last year I din’t post any sundal recipe in my blog. But I did made pasi paruppu sundal, channa dal sundal and verkadalai sundal. Dint concentrated on clicking pictures to post here. Just was excited about my kolu. Yes. I love to keep kolu at my home. This is going to be boring for some of you, so feel free to skip reading this.
    I have been brought up seeing my mom keeping kolu. So from my childhood I loved it. My mom every year never misses to keep kolu. We have a ‘mara potti’ full of dolls especially for that. The marapaachi bommai, chettiyar couple are few of my favouritesBatting Eyelashes. The festive mood starts few days before by taking out the dolls and sometimes we make cute little dresses for the dolls as well.

Monday, October 8, 2012

Mint chutney recipe / Pudina chutney with coconut

Pudina chutney / Mint chutney recipe, perfect as side dish for idli or dosa. (south Indian mint coconut chutney). I already have a mint chutney recipe in my blog. That recipe is with onion and tomato and little bit of coconut. With the fresh bunch of mint I bought I wanted to make coconut chutney with pudina for idli and dosa. So made last week for morning breakfast. Though I gave Vj with idli, I had with paniyarams made with idli dosa batter :) Even Vj loves this with kichidi, upma and adai too.

Also you can check the following recipes:


Mint chutney/ Pudina chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast / side dish
Prep Time: 10 mins    |  Cook time: 2 mins    Serves: 4


Mint leaves - 3/4 cup loosely packed

Coconut, fresh grated - 1/2 cup – 3/4 cup

Green chilli - 6

Fried gram dal/ pottukadalai - 1 tblsp

Tamarind - a generous pinch

Ginger (optional) - 1 small piece

Turmeric - 1/4 tsp

Salt - 3/4 tsp

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp


  1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
  2. 1-mint-chutney
  3. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
  4. 2-mint-chutney
  5. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.
  6. 3-mint-chutney


  • I add mint leaves lastly because, I dont want to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney. If you want it smooth you can grind everything together as well. (I added turmeric also lastly, but its because I forgot to add before ;))
  • Turmeric is for giving a nice cool green colour.
  • I add milk if my coconut is very dry while grinding.
  • Ginger adds a nice flavour and goes well with mint. So its your choice if you want to add or feel free to skip it.

Serve with Idli or dosa or like me you can have it with paniyarams too 😍

Wednesday, October 3, 2012

Eggless chocolate chip cookies recipe | How to make chocolate chip cookies

I always wanted to bake this kind of choco chip cookies at home and kept searching for the recipe that is eggless. One more thing that kept me postpone trying these cookies is the fact that Aj is allergic to cocoa and Vj is not big fan of cookies either. So if I bake these, the only person going to eat the whole thing is meLoser. But few weeks back, Vj showed me a cookie making video and I got very much inspired seeing it. But there is no relation between the recipe I watched and this recipe. This recipe is one, I got from Priya’s versatile recipes, the real super blogger, who has almost all possible recipes in her blog! I found this one very easy and interesting. So just halved the recipe and tried it. And when I took a bite form the baked cookies, I was totally spell bound by its taste and texture. It was just as good as the famous amos cookies I have tasted.

Monday, October 1, 2012

Pudina thogayal recipe | Mint thogayal

I often make kothamalli thuvayal, we both are great fan of that and also easy to make. But I rarely buy pudina as I don’t get ‘that’ fresh leaves. If I am lucky I use it for making biryani and chutneys mostly. But for past two visits to little India, I am buying a big fresh lovely bunch of pudina and making all possible recipes using it. Chutney, thuvayal, rice, biryani… I will soon post the pudina rice recipe. Thuvayal means my mom to me. She makes it very tasty. I can live simply with different thuvayals. Vj too loves thuvayal varieties. I have made it with little of coconut. You can omit that. What I love in thogayals is there is no need to season/ temper! Batting Eyelashes.

Pudina thogayal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:15 mins    |  Cook time: 10 mins     serves: 4


Fresh mint leaves - 1 cup, tightly packed

Red chilli - 10 - 12

Urad dal - 2 - 3 tblsp

Coconut(optional) - 2 tblsp

Tamarind - small gooseberry sized

Jaggery - 1 tsp

Salt - 1 & 1/2 tsp (approx)


  1. Roast red chilli, urad dal until golden and add tamarind, washed mint leaves. Just fry for 30 – 40 seconds until the leaves reduce in volume.
  2. 1-mint-thogayal
  3. Grind this after cooled down along with coconut, jaggery and salt. Add 2-3 tblsp water while grinding.
  4. 2-mint-thogayal


  • The main thing in thogayal recipes is to balance the red chilli, tamarind and salt.
  • Adding jaggery enhances the taste.
  • You can microwave tamarind for 20 seconds to make it soft, after dipping it for a second in water. This makes it blend easily.

Store in a airtight container in fridge and you can use this for 1 week and best for your lunch box when mixed with steamed rice. Use generous sesame oil when you mix with rice. Simple vadams goes well with this.




Rajeswari Vijayanand

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