Saturday, January 30, 2016

Coconut onion chutney for appam

coconut onion chutney
We always have appam with sweet coconut milk. Coconut milk with jaggery and cardamom is my favorite than with sugar. When my co-sis was here last year she told her mom makes a chutney that is very easy, simple and tasty. I wanted to try appam with chutney, so asked her to pass me the recipe. She asked her mom and sent me the recipe through whatsapp last week. I tried it for appam and it was amazing. Initially I was very keen to try the recipe, but when I was grinding the chutney, it was very similar to the coconut mixture we grind for kootu. I like that flavour a lot in kootu.. we grind mostly with green chilli, but this one is with red chilli and more onion. I was bit in doubt how it would taste with appam. But when I tasted it with appam, it was really superb. This chutney is so simple and needs no tempering. This is what she told, but if you feel it looks very plain, you can temper with mustard and urad dal. We had it thick like a thogayal and it was fine. Do try when you make appam or even goes well with vendhaya dosa.


Check how to make flower appam in this video :

Appam recipe
Appam recipe

Coconut onion chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 mins    |  Cook time: 0 mins     Serves: 3


Coconut, grated – 3/4 cup

Red chilli – 4

Small onion – 12

Salt – As needed


Thursday, January 28, 2016

Narthangai rasam recipe | Rasam recieps

Narthangai rasam
Narthangai rasam is a quick one you can prepare if you have narthangai – bitter orange – citron with you and want to use it up quickly. Last month my sis in law here in SG passed me few narthangai. I desperately wanted to make narthangai pachadi. It has been a long time since I made narthangai pachadi, so wanted to. But it started ripening already. So thought of making narthangai rice for me. Then thought what else can be made with narthangai so that I can blog it too. So tried this narthangai rasam from this blog. Made slight variations to suit my taste bud. Very flavourful of course, quick and easy to make, appetising rasam.
You can also check the other narthangai recipes

Narthangai pachadi 


Narthangai rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 10 mins    |  Cook time: 15 mins     Serves: 3


Narthangai – 1 big

Tomato – 1

Green chilli - 1

Turmeric – 1/4 tsp

Jaggery – 1 pinch

Salt – As needed

Coriander leaves – 1 tbsp, chopped

To grind

Pepper – 1 & 1/2 tsp

Cumin seeds – 1 tsp

Red chilli – 1

To temper

Oil – 2 tsp

Mustard – 3/4 tsp

Asafoetida – 1 generous pinch

Curry leaves – 1 sprig


  1. Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai gently and collect the juice through a strainer.
  2. 1-ingredients
  3. In a mixer, powder pepper, cumin seeds, red chilli coarsely.
  4. 2-powder
  5. Mash the tomato with your hands as much as you can in water. Boil this water with green chilli turmeric, jaggery and salt. Boil for 2-3 minutes.
  6. 3-boil
  7. In a kadai, temper with mustard, asafoetida and curry leaves. Lower the flame and add the powdered pepper jeera and red chilli mixture and give it a quick fry. Add it to the rasam and boil it for 2 minutes and switch off the stove.
  8. 4-temper
  9. Garnish with coriander leaves. Add the squeezed juice and mix well.
  10. 5-ready>


    • If the narthangai is ripen, it has less sourness. So use unripe narthangai.
    • You can use lemon in place of narthangai and make it as lemon rasam.
    • You can mix both narathangai and lemon juice and make this rasam as well.
    • Don’t squeeze hard, be gentle otherwise you will have the rasam taste more bitter.
    • Give standing time before serving.

Hot rice and narthangai rasam with some vegetable side dish makes a hearty meal!

Tuesday, January 26, 2016

Veg kothu parotta recipe, How to make kothu parotta

Kothu parotta
I make chilli parotta when I run out of any dinner idea for Aj and Vj, for a change in the regular dinner menu. I actually never have tasted kothu parotta before. For first time, I tasted in Nalan restaurant. Then saw Divya’s show in Sun Tv. So wanted to try my hands in trying kothu parotta. So I remembered what ingredients I saw and tasted in the restaurant. So tried this and loved it a lot. Health conscious people can try kothu chapathi instead of kothu parotta, the same way. I wish once I should taste veg kothu parotta (If available) in road side shop to see how it actually tastes. I understand, they chop the parottas with two spatullas in the road side shops with that typical sound that makes on the iron tawa. I should try once that way. But this is my own version, without the parotta being kothufied .

You might also be interested in :

Check out the full video on how to prepare veg kothu parotta

kothu parotta recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins   |  Cook time: 15 mins Serves: 1| Author:

Click here for cup measurements

Learn how to make kothu parotta, vegetarian version without egg. Full video and step by step pictures recipe.

kothu parotta recipe


Parotta - 2
Onion - 1
Tomato - 1
Veg kurma - 1 cup
Green chilli - 1
Ginger, finely chopped - 1 tsp
Red chilli powder - 1 & 1/4 tsp
Garam masala/ pav bhaji masala - 1 tsp

To temper

Oil - 1 tbsp
Cinnamon - 1 inch piece
Clove - 1
Curry leaves - 1 sprig

Kothu parotta step by step method:

  1. I used Pillsbury frozen parotta. Cooked in tawa until golden. Cool down and tear it roughly into tiny bits.
  2. Step 1 kothu parotta recipe
  3. Heat a pan with oil and temper with the things under ‘To temper’ table, followed by onion, Fry until onion turns transparent. Add chopped tomato and little required salt.
  4. Step 2 kothu parotta recipe
  5. Cook until soft. Add masala powder and red chilli powder.
  6. Step 3 kothu parotta recipe
  7. Give it a fry in low flame. Add torn parotta.
  8. Step 4 kothu parotta recipe
  9. Mix well until the masala coats the parotta. Make a dent in middle and add veg kurma.
  10. Step 5 kothu parotta recipe
  11. Mix and cook for 2- 3 minutes or until the kurma gets absorbed by the parotta evenly and becomes soft.
  12. Step 6 kothu parotta recipe


    • If you have stone flower / kal pasi you can add along tempering.
    • You can add biryani masala in place of garam masala or pav bhaji masala. You can also use half pav bhaji and half garam masala.
    • You can use ginger garlic paste in place of ginger.
    • You can add less kurma than mentioned from 1/2 to 3/4 cup.
    • If you don’t have kurma, then you can pour little water, with salt and more masala powders in it. Vegetables can be added in that case along with tomato.
    • You can garnish with coriander leaves, but I like curry leaves flavour dominate the dish.
    • Left over kurma can be used the best for kothu parotta .
    • You can add cooked chana in this.

Serve hot immediately with onion raita like me. If you have veg kurma, you can serve as side dish as well.

Thursday, January 21, 2016

Easy garlic bread recipe

Easy garlic bread recipe
Any Italian bread can be made garlic bread easily this way with chopped garlic, butter, olive oil as main ingredients. I got bruschetta bread last week and was thinking want to do with it other than bruschetta. I thought I can try garlic bread. Very easy to make starter and evening snack for your kid. I have made it with cheese this time, as I already have posted garlic bun and garlic bread from scratch already. So wanted to post this easy garlic bread recipe. Here’s the simple one to try for you all this weekend.

Easy garlic bread recipe

Recipe Cuisine: Continental  |  Recipe Category: Starter
Prep Time 10 mins    |  Cook time: 20 mins     Serves: 3


Italian bread/ Baguette – 1

Garlic, finely chopped – 1 tbsp

Italian seasoning – 1/2 tsp

Coriander leaves or parsley – 1 & 1/2 tbsp

Salted butter – 2 tbsp

Olive oil – 3 tbsp

Grated cheese – as needed


  1. In a bowl, mix softened butter, olive oil, garlic, italian seasoning and coriander leaves with a fork. Pre heat the oven to 200 Deg. C
  2. 1-mix
  3. Slice the bread into two lengthwise. I sliced as I do for bruschetta, but I recommend to cut after toasting. Spread the mixed garlic herb butter mixture in the white part of the bread. Place the bread in a baking tray, lined with aluminium foil.
  4. 2-spread
  5. Cover the bread with aluminium foil.  Bake for 10 minutes. Once done, take out from the oven.
  6. 3-toast
  7. You can serve as such or sprinkle some grated cheese ( I used Mozzarella) over this and again bake for 10 mins at 200 deg. C or until the cheese turns golden.
  8. 4-chees


    • You can use a mixture of parmesan or cheddar along with mozzarella.
    • You can increase butter or olive oil accordingly to spread the garlic herb butter mixture evenly.
    • I made very less than mentioned, so do not compare the pictures with the recipe.
    • You can choose grill option for last 2 minutes for more crispy result.

Garnish with more coriander leaves and chilli flakes or pepper powder while serving. Serve hot always.


Tuesday, January 19, 2016

Stuffed brinjal curry recipe | Full video recipe

Stuffed brinjal curry
Stuffed brinjal curry with spices that makes it flavorful and exotic. This has been in my eyes always when ever I see the full brinjals, loaded with the masalas, cooked until shiny. As a brinjal lover, I hope everyone understands my love towards this brinjal fry. I am not sure why I hold back this recipe to try. May be the peanuts and sesame seeds in the ingredients list. I am not big fan of peanut and sesame seeds flavour. Also when I started cooking, I tried something with this combination and terribly flopped the recipe. I guess I did not roasted either the peanuts or the sesame, so that raw flavour over powered the whole dish and after that, never ever used peanuts in any curry in ground form.
This recipe was sent by a reader Prathibha R, long time back. This is a recipe from her mom Dakshayani. Thanks to both of them for sharing such a delicious recipe.

Check out the full video to know how to prepare stuffed brinjal

Stuffed brinjal curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 10 mins    |  Cook time: 35 mins     Serves: 3


Brinjal – 8, small

Salt – As needed

Oil – 1 tsp

To roast and grind

Garlic – 4 flakes

Ginger – 1/2 inch piece

Onion – 2

Curry leaves – 1 sprig

Peanuts – 1 tbsp

Sesame seeds – 1 tbsp

Coriander seeds – 1 tbsp

Dry coconut – 1 tbsp

No roast, add the below while grinding

Sambar powder – 2 tsp

Red chilli powder – 1 tsp

Fried gram dal – 1 tbsp

Tamarind pulp, thick – 2 tbsp

Jaggery – 1 tsp

To temper

Oil – 3-4 tbsp

Mustard – 3/4 tsp

Cumin seeds – 1 tsp


Thursday, January 14, 2016

Wheat rava sweet pongal recipe | Godhuma rava sweet pongal

Godhuma rava sweet pongal
Healthy and delicious wheat rava pongal with jaggery. Pongal 2016 special recipe. When my friends were asking what special recipe for this year’s pongal, I told I have already posted sweet potato poli and that’s it. Then one of my friend suggested rava sweet pongal. I too thought it was a great idea and should try and post. Then thought I could try with wheat rava. I had thought this before too, to make something sweet with wheat rava. So this is the right time to try and post I thought. Check out the full video of wheat rava sakkarai pongal recipe to learn easily!
Wishing you all a very happy Pongal!! பொங்கல் வாழ்த்துக்கள்


Wheat rava sweet pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time 5 mins    |  Cook time: 30 mins     Serves: 4


Tuesday, January 12, 2016

Bitter gourd podi | Pavakkai podi recipe

I wanted to try this pavakkai (bitter gourd) podi ever since my MIL told me that she tried it after seeing it in a cookery show. But could not get that long variety bitter gourd that we get in India. Either it was not fresh or it was not tender. Finally found and tried making when my MIL was here last month. It turned out really good. These days we love Bitter gourd. I mostly make bitter gourd fries or rarely bitter gourd curry.

You can refer the recipes, click on the pictures.
pavakkai curry pavakkai fry

Bitter gourd podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time 30 mins    |  Cook time: 15 mins     Makes: 3/4 cup


Bitter gourd – 2

Tamarind – 1/4 tsp packed

Garlic – 3 flakes

Turmeric – 1/4 tsp

Salt as needed

Oil – to deep fry

To roast

Chana dal – 2 tbsp

Urad dal – 2 tbsp

Coriander seeds – 2 tsp

Grated coconut - 2 tbsp


Thursday, January 7, 2016

Sweet potato poli recipe | Sakkaravalli kizhangu poli

Sweet potato poli
Sweet potato puran poli (sakkaravalli kizhangu poli) is made with cooked mashed sweet potato along with jaggery and coconut as main ingredients. This taste very similar to the puran poli or paruppu poli we make that I have already posted. Check out the paruppu poli recipe. Sweet potato poli is really healthy with all those fibre along with its goodness. This will be a great snack for your kids. Make it with regular atta or whole wheat flour to make it even more healthy. When I got sweet potato for thiruvathirai, me and my MIL were discussing what can be done with sweet potato. In my childhood days, during the tamil month of margazhi or when ever we feel like, we used to boil water (Hot water for bath) in our own backyard with all the dried parts from coconut tree. The coconut fibre (thenga mattai), coconut shell (thenga oadu), coconut leaves (thennai mattai/ olai) are used as fuel for our stove 🙂.
Each one has its own way of burning. To start the stove, quick and easy to catch coconut leaves, then the fibre, which holds the heat steady but extremely smoky which makes our eyes burn, coconut shell burns well as well as holds heat for some time. It will be quite an adventure everyday to make our own hot water for our bath 😆.
Why I said such long story? I am coming to the point, in that fire, we sometimes throw in this sweet potato and it gets toasted well. The cooked sweet potato with smoky flavour will be amazing to eat. We do the same with tapioca and corn at times. I made sweet potato poriyal, sambar and now this sweet potato poli and yet I have one more to finish 😯. I guess I will use it up for my pongal kootu.

Sweet potato poli recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time 3 Hr Dough resting time    |  Cook time: 30 mins     Makes: 12


Sweet potato – 3

Jaggery – 1 cup

Coconut, grated – 1/4 cup

Cardamom – 1, powdered

For dough

All purpose flour/ Maida – 1 cup

Turmeric – A pinch (optional)

Ghee or oil – 2 tbsp + 2 tbsp

Salt – As needed


Monday, January 4, 2016

Kadalai paruppu chutney recipe | Chutney recipes

This is a simple and easy No onion no garlic chutney recipe with chana dal, tomato, red chilli as main ingredients. When I asked my MIL a chutney recipe, she told to try this chutney. I already made this twice. Perfect to go with idli dosa. We had with idli and Aj had it with dosa, both tasted good.
I am sure everyone will be back to their routine after the holiday season😀. Last year went off really fast for me and looking forward for this New Year with new hopes😊.


Kadalai paruppu chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 5 mins    |  Cook time: 10 mins     Serves: 4


Chana dal / Kadalai paruppu – 4 tbsp

Tomato – 1, small

Red chillies – 7

Coconut, grated – 2 tbsp

Asafoetida – 1 pinch

Oil – 2 tsp

Salt - As needed

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig


Friday, January 1, 2016

Bread jamun recipe | Bread gulab jamun

Bread jamun is an easy version of gulab jamun, which is usually made with either khoya or milk powder as main ingredient. I wanted to try this for long time but was not sure how it would turn out. I was sure since bread soaked in sugar syrup tastes great in Shahi tukra, this should also taste good. Mom passed me a supplementary from aval vikatan with this bread gulab jamun. This recipe had both milk powder and khoya. But I used fully khoya and it turned out good. Khoya is to make it taste rich, instead, you can also skip khoya and use milk or cream to make the dough. My MIL suggested to make it as dry jamun, so I tried few as dry jamun as well. I referred here for the idea of rolling over dry coconut and sugar, though MIL too suggested the same. I will update the post later with video.

Wishing you all a very Happy and Prosperous New Year 2016! 🙂🤩


Check out the other Jamun recipes :

Khoya jamun
Sweet potato jamun
Makkan peda

Bread jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time 15 mins    |  Cook time: 25 mins     Makes: 25


Bread slice – 8

Khoya – 1/4 cup

water – as needed

For sugar syrup

Sugar – 1 & 1/4 cup

Water – 1 cup

Saffron (optional) – Few strands

Cardamom powder – 1 pinch


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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