Thursday, December 28, 2017

Rasawala aloo recipe, How to make rasawala aloo

Rasawala aloo recipe
Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.
Making potato masala for puri is routine, but at times, I crave for tangy gravy. Mostly chana masala will be my choice if I plan prior. This rasawala aloo is a great quick fix for poori.
I make a no onion no garlic aloo bhaji with methi flavour as we temper with methi seeds. This one is totally different flavour from my other aloo bhaji.

Rasawala aloo recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch, side
Prep Time: 10 mins   |  Cook time: 25 mins Serves: 3| Author:

Click here for cup measurements

Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.
Rasawala aloo recipe


Potato - 3, Boiled, cubed
Tomato - 3, cubed
Green chilli - 3
Chopped ginger - 3/4 tbsp
Kashmiri chilli powder - 1 tsp
Coriander seeds powder - 3/4 tsp
Cumin seeds powder - 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Salt - As needed
Coriander leaves, chopped - 2 tbsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches


  1. First grind chopped tomato, green chilli, ginger to a smooth paste.
  2. Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.
  3. Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
  4. Cook till oil oozes out. Add cubed potato.
  5. Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.


  • Sugar is added to balance acidity in tomatoes.
  • Adding kashmiri red chilli powder gives nice colour.
  1. First grind chopped tomato, green chilli, ginger to a smooth paste.
  2. how to make rasawala aloo step 1
  3. Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.
  4. how to make rasawala aloo step 2
  5. Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
  6. how to make rasawala aloo step 3
  7. Cook till oil oozes out. Add cubed potato.
  8. how to make rasawala aloo step 4
  9. Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.
  10. how to make rasawala aloo step 5
Serve with hot fluffy pooris. I served with Masala poori ๐Ÿ‘Œ๐Ÿ‘Œ


Monday, December 25, 2017

Garlic ribbon murukku recipe, South Indian snack

Garlic ribbon murukku recipe
Ribbon murukku is a crispy South Indian snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack.
Wishing all my readers a ๐ŸŽ„Merry Christmas๐ŸŽ„ 


Wednesday, December 20, 2017

Masala poori recipe, masala puri breakfast

Masala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special.
During childhood, poori used to be my favorite food and till now have never got bored of poori for breakfast. While regular poori itself is a special breakfast treat these days, When I was browsing twitter, I saw this poori here in this amazing food thread and inspired to try this one. So, here's my version of masala poori which was tasting very good with aloo gravy. You can check my aloo subji and pair it.

Monday, December 18, 2017

avarakkai kootu recipe, broad beans kootu

Avarakkai kootu is a simple south Indian vegetable side dish for rice. Made with moong dal, broad beans and a hint of tanginess with tomato. Step by step pictures recipe.
I make broad beans kootu rarely but still was surprised to realize I have not posted avarakkai kootu and avarakkai poriyal in my blog. So thought of posting avarakkai kootu. I usually do not add tomato in kootu. But since I am posting similar kootu recipes always, thought of trying with tomato and post it. It was really good with tomato.

Thursday, December 14, 2017

Peas soup recipe | Green peas soup

Peas soup, green peas soup with simple ingredients available. Easy and comforting soup, filling for dinner with toast. Step by step pictures recipe.
Winter is here and green peas is in season. Though fresh green peas is bit costly here, I never miss to buy whenever I visit Little India. I freeze and use it for kurma, pulao, biryani, curry etc. This year too got some fresh peas and been using it. Thought of trying a soup with it and tried the usual way I make soup. I found peas soup should be strained as the skin remains coarse after blending.

Tuesday, December 12, 2017

Sattu paratha recipe, how to make sattu paratha

Sattu paratha
Sattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too.
I loved sattu ka sharbat very much and I was sure this sattu paratha also will be really good with the similar flavour and taste. I saw this simple recipe in Instagram and tried. It turned out really good and Aj too loved it and had. Sattu flour is different from the sathu maavu (multi grain mix).

Thursday, December 7, 2017

Vengaya sambar recipe, chinna vengaya sambar

China vengaya sambar
Vengaya sambar is one of the most desirable dishes in Tamil cuisine. Made with just small onions (shallots/ chinna vengayam) and fresh ground sambar powder. Full video and step by step pictures recipe.
Whenever I remember vengaya sambar, I remember the song my mom sings, but I could not find such song online. I don't even know if it's really there or made up my herself, still I keep singing those two lines... vengaya sambaru...vegadha soru...๐Ÿ˜
Though I make everyday sambar with small onions when I have stock or the tiffin sambar with potato and small onion, never thought of posting vengaya sambar in my blog. For people who make sambar without onion all the times, vengaya sambar is a big deal and its special like how arachuvitta sambar is in place of the  everyday sambar with mill ground sambar powder. But we always make sambar with onion, so only small onions is special, that too, I use small onions whenever I have stock as Vj likes his sambar with small onions.
Only that I make with some vegetables along with small onions, so add just a hand full. Chinna vengaya sambar is made with lots of small onions and only that, no vegetables. Also freshly ground sambar powder is best for this sambar. Vengaya sambar and potato curry is a classic combo.
SSP asafoetida
So when S. S. Pandian & Sons, a leading manufacturer of asafoetida or hing/perungayam in India sent two of their asafoetida to try and if I liked, asked me for a honest review of their asafoetida.
First thing as a south Indian I remembered was sambar. I love asafoetida flavour a lot. My mom uses generously in sambar and says perungayam is one of the key ingredients in sambar for being flavourful. Without even knowing the medicinal values in it, we consume everyday. Though I have a few recipes in my sambar collections, I decided to try in my vengaya sambar. It turned out really flavourful and I liked the flavour a lot. You will know the moment when you open the pack, how flavourful it is.
The highlight of the product is, SSP hing does not have any gum arabic in it.  So the flavour is more strong comparatively. And hence the quality and price is above par in market and they have established themselves a strong trustable brand in Karnataka.
SSP asafoetida review
They have a wide range of asafoetida available for sale, It's available online in Amazon. I was sent SSP Ultra powder Asafoetida (New launch on market) and SSP powder asafoetida. There are also other forms they sell such as SSP crystal asafoetida and semi paste form too. Below are the links to buy them online: (Available in both Amazon and in their website)
SSP Powder Asafoetida
SSP Crystal asafoetida
SSP Ultra powder Asafoetida
For Singapore friends, you can buy SSP asafoetida in little India Saravana stores. Do try it out to see the difference.

Vengaya sambar recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 5 hrs   |  Cook time: 17 mins Makes: 20 | Author:

Click here for cup measurements

Vengaya sambar is one of the most desirable dishes in Tamil cuisine. Made with just small onions (shallots/ chinna vengayam) and fresh ground sambar powder. Full video and step by step pictures recipe.
Vengaya sambar recipe


Toor dal - 1/3 cup
Small onion - 1 cup
Tamarind - 1 tsp, packed
Red chilli powder/ Sambar powder - 1/2 tsp
Turmeric - 1/4 tsp
Jaggery - 1/2 tsp
Salt -as needed
Coriander leaves, chopped - 2 tbsp
Roast & powder
Ghee/ oil - 1 tsp
Red chilli - 4
Chana dal - 1 & 1/2 tsp
Coriander seeds - 1 & 1/2 tsp
Urad dal - 1 tsp
Fenugreek seeds/ methi - 1/4 tsp
SSP Powder asafoetida - 1/8 tsp
To temper
Ghee - 2 tsp
Mustard - 1/2 tsp
SSP Powder asafoetida - a pinch
Curry leaves - A sprig


  1. First pressure cook toor dal with a cup of water for 4 whistles in medium flame. Soak tamarind in hot water to extract pulp.
  2. Meanwhile, peel onion.
  3. Once dal is cooked, mash it well and keep aside.
  4. Extract tamarind juice in a cup of water.
  5. In a kadai or heavy bottomed pan, heat a tsp of oil and add coriander seeds, red chilli, chana dal, urad dal and fenugreek seeds. Roast until golden and lastly add SSP powder asafoetida and give it a roast.
  6. Remove the roasted items in a plate for cooking. In the same kadai, add ghee and splutter mustard. Add asafoetida and curry leaves.
  7. Add peeled onions and fry for a minute in medium flame or until the onion turns translucent and browned here and there.
  8. Transfer to a vessel, add tamarind extract, one more cup of water, red chilli powder, turmeric, salt and bring to boil.
  9. Meanwhile grind the roasted spices to a coarse powder.
  10. Continue boiling for 4 minutes until the onions are soft and tender. Add cooked, mashed dal.
  11. Adjust water consistency and once it starts to boil again, add powdered fresh ground masala in a sprinkled way, little by little as you stir.
  12. Once again bring to boil, add jaggery. When the sambar thickens (hardly takes 2 mins), switch off the flame. Garnish with coriander leaves.


  • Make sure of not burning the spices while roasting as it is the main thing for sambar flavour.
  • While adding the sambar powder, add in sprinkled way as mentioned, otherwise it might end up as lumps,
  • Red chilli powder or sambar powder adds nice flavour to the sambar in addition to the fresh ground sambar powder. You can skip and increase the red chilli while roasting or even add 3 slit green chillies along small onion.
  • After adding fresh ground sambar powder, the sambar will thicken soon. So make sure to adjust the consistency. This sambar is meant to be slightly thick.

How to make chinna vengaya sambar:

  1. First pressure cook toor dal with a cup of water for 4 whistles in medium flame. Soak tamarind in hot water to extract pulp. I just keep in the cooker itself for easy extraction.
  2. vengaya-sambar-1
  3. Meanwhile, peel onion. Eliminate the hard white part on the top  and peel the skin off. Use a paring knife for easy peeling. Once dal is cooked, mash it well and keep aside. Extract tamarind juice in a cup of water.
  4. vengaya-sambar-2
  5. In a kadai or heavy bottomed pan, heat a tsp of oil and add red chilli, coriander seeds, chana dal, urad dal and fenugreek seeds. 
  6. vengaya-sambar-3
  7. Roast until golden and lastly add SSP powder asafoetida and give it a roast. Remove the roasted items in a plate for cooking.
  8. vengaya-sambar-4
  9. In the same kadai, add ghee and splutter mustard. Add asafoetida and curry leaves. Add peeled onions.
  10. vengaya-sambar-5
  11. Fry for a minute in medium flame or until the onion turns translucent and browned here and there.Transfer to a vessel, 
  12. vengaya-sambar-6
  13. Add tamarind extract, one more cup of water, red chilli powder, turmeric, salt and bring to boil.
  14. vengaya-sambar-7
  15. Meanwhile grind the roasted spices to a coarse powder. 
  16. vengaya-sambar-8
  17. Continue boiling for 4 minutes until the onions are soft and tender. Add cooked, mashed dal. Adjust water consistency and once it starts to boil again, add jaggery.
  18. vengaya-sambar-9
  19. Add powdered fresh ground masala in a sprinkled way, little by little as you stir. Once again bring to boil. When the sambar thickens (hardly takes 2 mins), switch off the flame. Garnish with coriander leaves.
  20. vengaya-sambar-10
Serve with hot steamed rice and potato curry the best.
Disclaimer: This is a paid post but the review is not influenced, it's my honest review about the product.

Tuesday, December 5, 2017

Millet kanchipuram idli recipe, kanchipuram style idli

Millet kanchipuram idli
Kanchipuram style idli with millets is made with millet, urad dal and spices like black pepper, cumin seeds, dry ginger and asafoetida fried in ghee and mixed with the batter.
It's been awhile since I bought millets, though it is easily available nowadays in singapore. While browsing facebook, saw this millet kanchipuram idli in a delivery menu and thought as a great idea. This time, I followed Rakesh's show and made the idli, replacing rice with millets (I used varagu). It was really good and never could find any hint of using millet in the recipe.

Friday, December 1, 2017

Red capsicum chutney recipe, South Indian chutney for idli dosa

Red capsicum chutney is full of flavours, attractive colour as we add tomatoes along with it. Garlic and the tempering adds aroma to the chutney perfect side dish for idli, dosa.
Capsicum chutney is totally new to me, had no clue about this chutney. I always love the colourful capsicum and tempted to buy it whenever I see. Red is my favorite next to green. I feel the green capsicum is so crisp to cut, while red is soft to cut through (fresh one, promise✋) I use in veg makhani gravy or corn capsicum gravy.
This time, thought of trying out capsicum chutney. I made similar to my onion tomato chutney, replacing onion in it. The flavour was just like a chilli chutney with its fiery red colour. It was delicious with idli and dosa.

Wednesday, November 29, 2017

Vazhakkai vadai recipe, plantain vada

Vadai with vazhakkai, a simple snack made with plantain or raw banana with some simple ingredients. This can be made as tikki too for a low fat snack.
I had no idea making vazhakkai vadai, until I saw a tikki in my instagram stories from a restaurant as starter. I too thought I would make tikki, but then changed mind to make it as vada as I got tempted to make something in vada form.

Monday, November 27, 2017

Paruppu podi recipe with pottukadalai

Paruppu podi with pottukadalai
Paruppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures.
I usually make paruppu podi like the one I have posted earlier, using toor dal. We always like paruppu podi made with toor dal, with some texture in it. I have always wondered how the podi at some restaurants (though have tasted only couple of times). Mom have told me it's using pottukadalai. Pottukadalai is also known as dalia/ chutney dal/ fried gram dal.
Usually we don't like podi sticking to our hands while mixing. So mom always makes it with toor dal, grinding coarsely. So both my parents place and inlaws place never use pottukadalai for making paruppu podi. I always had wish to try and have tried once long time back, but it tasted terrible as I didn't knew the right way to prepare. Such a simple recipe with simple ingredients can go wrong if you don't prepare in the right way๐Ÿ˜ฏ.

Friday, November 24, 2017

Pakoda kuzhambu recipe, with coconut milk

Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.
I saw this pakoda kuzhambu in a Tv show and really it was tempting. Only the ingredients in the recipe was known and not the exact measurements. Still went ahead and tried which turned out fingerlicking good.

Wednesday, November 22, 2017

Butternut pumpkin soup recipe

Butternut pumpkin is found often in Fairprice and it resembles more like the round regular yellow pumpkin, only that, butternut pumpkin looks really smooth and the shape is also very different. It is said that this is a fruit rather vegetable. Very nutritious and the texture when cooked as soup is really smooth. No wonder they named it butternut pumpkin. This is also known as butternut squash.  I got this in Fairprice during my last weekly visit and was thinking to try soup. I have few pieces saved to try in sambar as well. These are from Australia and I am thinking to replace china round pumpkin with this, if it's good in Sambar. I like our Indian yellow pumpkin more than the China pumpkin texture, taste and flavour wise. But not all the time I buy from little India.

Monday, November 20, 2017

Curry leaves mint coriander chutney recipe

Curry leaves mint coriander chutney
A chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.
I always love the chutneys they serve in Murugan idli kadai. Have tried a lot of times to crack the recipe for one of their chutneys but always never get the same taste and texture. Even their coriander or curry leaves/ mint chutney is so delicious and balanced in taste, that we can eat their chutneys as such. No taste will be too much dominating. I haven't attempted to make their green chutneys, so thought of giving it a try. I have tried this chutney with small variations, but my result is not always the same. But every time, it turns tasty, that's enough right๐Ÿ˜‰.

Friday, November 17, 2017

Milagu kashayam recipe home remedy

Milagu kashayam recipe
Milagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures.
Mom calls it milagu karukku kashayam. Sugar is caramelized (lmost burnt) and used in this kashayam. May be that's why the name karukku. Black pepper and cumin seeds are roasted until it crackles. Later powdered and boiled to make kashayam. I remember having this as a child, but always been forced to have this. Even though it's not that bad, when it's called as 'marundhu' (medicine) or kashayam, it's really allergic as a kid, right ๐Ÿ˜œmilagu-kashayam

Tuesday, November 14, 2017

Khara pongal recipe hotel style

Khara pongal or ghee pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts. Flavoured with asafoetida and curry leaves.
Mom makes pongal this way only from the day I know. I love both ven pongal and this version of pongal made with turmeric. Most of the hotels serve this type of pongal. That is they cook pepper, cumin and all together.
In hotels and in some households, they add half vanaspati or oil too, which gives a unique flavour that I like. But usually in our family, elders call it cheap to add vanaspati or oil and shout if the ladies adulterate the ghee pongal with oil or vanaspati. Somehow I love the flavour a lot.
In pongal, the texture is so important which I always struggle to get it right. I keep wondering why my pongal turn out dry instead of the moist juicy pongal. Then realised if dal is added more, it turns out dry. The rice also plays a main role, new rice variety doesn’t require much water while aged rice will take up more water.

Sunday, November 12, 2017

Zaffron banana leaf Singapore restaurant review

Zafforn banana leaf is an Indian restaurant (Chettinad cuisine mainly) in partnership with Dr, Chef Damu, in Singapore at west, Jurong point. I was told that chef Damu himself curated the concept and recipes, that is having authentic dishes, adjusted to suit the local taste buds as well.
At Singapore we don’t miss eating Indian food outside as there is a whole lot of restaurants. Most of the Indian restaurants located in Little India, but throughout the Island, it’s very easy to find Indian food. Even food courts have Indian food section mostly because of the Indian population in Singapore.

Friday, November 10, 2017

Garlic cheese dosa recipe

Garlic cheese dosa is a treat for garlic lovers with crisp fried garlic sprinkled all over dosa topped with cheese. Full video and step by step pictures.
My co-sis once told about this dosa that she gets in their favorite hangout spot in Mumbai. Later she sent me a picture of the dosa too. I was asking her the name of the food stall they get this garlic cheese dosa. I searched for this dosa in Instagram and found few pictures similar to that of the one she sent me through whatsapp.

Wednesday, November 8, 2017

Sprouts broccoli paratha recipe

Stuffed paratha with moong sprouts and broccoli cooked with spices to make it suitable for Indian tastebuds. The dough also is made spicy to make it extra delicious and tasty.
I have not used sprouts in making paratha before. This is the first time. Always thought that rolling would become a problem. But when my relative friend Indhu told about this combo of broccoli and sprouts, it sounded really healthy and I was sure I will like it since I liked broccoli paratha.

Monday, November 6, 2017

Lemon idiyappam recipe

Lemon idiyappam
Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.
I make lemon idiyappam when ever I make idiyappam at home, along with sweet idiyappam, when I want to keep it simple. In my childhood days, mom makes lemon sevai, using the traditional way of making from scratch. It was delicious, never knew how much effort goes in. Now a days idiyappam itself have become luxury (special), with all these readymade idiyappam flour available in stores.

Thursday, November 2, 2017

Cauliflower rasam recipe, South Indian rasam

Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.
I loved it so much as soup, had twice as soup. The best part is

Tuesday, October 31, 2017

Palak peas pulao recipe, palak pulao

Palak peas pulao is a quick and healthy pulao perfect for lunch boxes, that your kids and your family would love to have it. Full video, step by step picture recipe.
I can’t believe I haven’t tried palak pulao before. Aj is a big fan of palak/ spinach. I should have tried this one before. I wanted to try it out just like my palak vegetables, but adapted partially from Tarla Dalal’s and made another version where there is no grinding of the leaves involved.

Friday, October 27, 2017

Green apple detox juice, Green apple juice

Green apple detox juice with cucumber, spinach, ginger, lemon and coriander leaves. No added sweetener, still tastes good.
I wanted to try some detox juice with green apple for sometime now. Since I haven’t bought green apple before, it took a while for me to buy and try. I know green apple is good as a part of detox drink after I came to know through Jeyashri. Although it’s all about healthy lifestyle too, I wanted to try this as some healthy ingredients goes in. So adapted this recipe and replaced celery with the coriander and Persian cucumber with organic cucumber. Also I made it as juice than smoothie as this is the first time.

Wednesday, October 25, 2017

Cauliflower masala milagu curry recipe

cauliflower milagu curry recipe
Cauliflower milagu curry is made with flavourful fresh ground masala, spices like black pepper, coriander seeds, red chilli, fennel seeds.
I love cauliflower a lot, as in my childhood, have never eaten this vegetable. Only after marriage I started eating and love it. Aj eats very selective veggies as side dish for his lunch and cauliflower is one of them. So after I started making for him, my weekly menu has cauliflower curry for sure. He likes it without coconut. But I really got bored of cauliflower these days, just by cooking it these many times. I just pick the cauliflower if it comes in my plate of biryani or Kurma and pass it to Aj.
One of the reason is bored of cooking it, but there’s another reason too. The cauliflower we get here is too soft when it gets cooked. It becomes mushy. The texture is so different which is why I hate. I always feel it’s so artificial. So these days I have switched to organic cauliflower or if I get, Australian cauliflower. These taste so much better and real, has texture in it. Though it costs a bomb.

Monday, October 23, 2017

Vazhakkai roast recipe, vazhakkai tawa fry

Vazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.
I make vazhakkai tawa fry very often whenever I want to cook something quick as side dish for lunch. Both Vj and Aj loves this. I make this usually with my sambar powder as masala for coating. But after I made this idli podi with rice, started using it in different roasts. It turns out crispy because of rice and flavourful because of the spices that have been added in the podi.

Friday, October 20, 2017

Inji thogayal recipe, how to make ginger thogayal

Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.
In childhood we all hate ginger and it’s same with me. But after I started cooking, I found it is really flavourful and appetizing. Be it in a simple ginger tea or in upma, poha, vadai etc. I add in all possible while tempering. I chop it really fine, that it doesn’t comes in mouth and just lends its flavour.
I have not tasted ginger thogayal right from my childhood. But after marriage, Have seen MIL make ginger thogayal few times. She makes a quick and simpler version, just by grinding ginger, green chilli, tamarind and salt. Yes that’s it and no cooking involved. Vj loves this a lot. After coming here to Singapore, I tried a ginger thogayal with coconut and involves cooking. But he told the one my MIL makes is best.

Monday, October 16, 2017

Sago murukku recipe, javvarisi murkku

Sago murukku recipe
Sago murukku, javvarisi murukku with full video, step by step pictures. Rice flour and sago (Tapioca pearls) makes the murukku so crispy.
I came to know about sago murukku only after I saw the recipes in blogging world. Sago in murukku makes the murukku not only crispy, but also it looks beautiful. I thought sago murkku is bit complicated, thinking sago might get stuck in the murkku press holes and also it might pop while getting fried. I had mini sago pearls (javvarisi) in stock as Vj is big fan of sago payasam.

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Rajeswari Vijayanand

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12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice 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