Wednesday, 11 December 2013



Basmati rice-1 cup
Ginger-garlic paste-1 paste
Bay leaf-1
cinnamon-2 small stick
Fennel seeds-1/2 tsp
Chilli powder-2 tsp
Garam masala powder-1/2 tsp
Mint leaves-1/4 cup
Coriander leaves-1/4cup
Coconut milk-1/2 cup
Salt-to taste
Ghee-1 tsp(Optional)
Oil-required amount

1.Soak Basmati rice in 1 cup of water for 15-20 mins.
2.Heat oil,ghee in a pan.Add fennel seeds,cinnamon,cloves,cardamom,bay leaf.Saute it for few seconds,then add chopped onions,saute until it turns translucent.
3.Then add chopped tomatoes,ginger-garlic paste.Saute until the raw smell of the paste goes off and tomato gets cooked.
4.Now add chilli powder(add green chillies instead if you want),garam masala powder,mint leaves,coriander leaves,soaked basmati rice.Mix it well.
5.Now place this in a pressure cooker,add 1 cup of water+1/2 cup of coconut milk(normally basmati requires 11/2 cups of water).Let it be on the stove for 3 whistles.
6.Tasty and spicy Tomato Briyani is ready.
Note:You can also add vegetables,please use fresh ginger-garlic paste for good flavor.Tomato puree can also be used instead of chopped tomatoes.


Tuesday, 10 December 2013



Lemons-2(squeeze the juice and keep it aside)
Cooked rice-21/2 cup
Kadala paruppu(chana dal)-1/2 tsp
Turmeric powder-1 tsp
Mustard seeds-1/2 tsp
Roasted peanuts-1 tsp
Asafoetida-1/4 tsp
Curry leaves-few
Salt-to taste
Sesame Oil-required amount



1.Heat sesame oil in a pan,add mustard seeds.When mustard seeds splutter, add kadala paruppu(chana dal),roasted peanuts,asafoestida,red chillies.saute everything for few seconds.

2.Now add extracted lemon juice,required amount of water,turmeric powder,salt.Let it boil for 5-7 minutes.

3.Add this to already cooked&cooled rice and mix it well.

4.Serve this along with potato thokku which is a best side dish .Please refer potato thokku receipe which is already posted in this blog.

Note:Use basmati rice if required,turmeric powder must be used  as it igives a good colour and flavor..Add hot sesame oil while mixing rice  for better taste and flavor..


Monday, 9 December 2013



Kadala paruppu(Chana dal)-3 tsp
Onion-1 Big size
Coriader leaves-1/4 cup
Mustard seeds-1/4 tsp
Garlic-5 cloves
Curry leaves-few
Red Chillies-4 (according to your spice level)
Shredded Coconut-1/2 cup
Oil-required amount
Salt-to taste


1.Heat  oil in a pan,add kadala paruppu .Fry this in a medium flame until it changes colour and keep it aside.

2.Now again heat oil in a pan,add chopped onion,saute the onion until it becomes translucent.

3.Then add chopped tomato,garlic,red chillies.Saute this for a few minutes till everything gets mixed well.

4.Now grind kadala paruppu,sauted onion-tomato ,garlic,red chillies,shredded cocunut,salt,fresh coriander leaves,required amount of salt  with enough water(add water according to consistency) and keep it aside.

5.For seasoing:Heat oil in a water,add mustard seeds,curry leaves.Saute this till mustard seeds splutter.

6.Finally,add this seasoning to the chutney.Serve the chutney with idli/dosa/roti.

Thursday, 5 December 2013



Kathirikkai/brinjal-4(cut this into small square shape and keep it aside).
Paasi paruppu/Moong dal-250 gms
Ulutham paruppu/urad dal-1/4 tsp
Mustard seeds-1/2 tsp
Asafoetida-1/4 tsp
Turmeric powder-1/4 tsp
Curry leaves-few
Sambar Powder-2 tsp
Chilli powder-1 tsp
Salt-required amount
Oil-required amount

How to make sambar powder:
Red Chillies(Kundu milagai is best)-3 cups(Adjust according to your spice level)
Coriander seeds-2 cups
Kadalai paruppu(chana dal)-1/4 cup
Thuvaram paruppu(Toor dal)-1/4 cup
Fenugreek seeds-1 tsp
Black Pepper seeds-11/2 tsp
Turmeric(use Kombu manjal,if not you can also use turmeric powder)-1 piece

Sun dry all the ingredients separately or dry roast the ingredients in a pan one by one ,then grind together and store this in a air tight container.


1.Wash Paasi paruppu(Moong dal) and boil paruppu along with Turmeric powder,asafoetida,4 cups of water.

2.Once paruppu gets 3/4 boiled,add chopped brinjal,onion,tomato,Sambar powder,chilli powder,required amount of salt.

3.Let it be on the stove till all the vegetables gets cooked properly(add water if required for consistency).

4.For Seasoning:Heat oil in another pan,add mustard seeds.Once mustard gets splutter,add curry leaves,ulutham paruppu(urad dal),fry it for 30 seconds.

5.Finally add this seasoning to sambar.Sambar is ready to serve.

6.Serve sambar with pongal/idli/dosa.It is a best side dish for ven pongal.


Wednesday, 4 December 2013



Kathirikkai(Brinjal)-3-4(Cut this to small square shape and keep it aside)
Kadalai paruppu(chana dal)-1/2 cup
Garlic-6 cloves
Curry leaves- 5-7 leaves
Mustard seeds-1/2 tsp
Chilli powder-2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Oil-required amount
Salt-required amount


1.Wash kadalai paruppu(chana dal),cook paruppu with turmeric powder and required amount of water(Pressure cook for 3 whistles).

2.Once paruppu gets 3/4 boiled, add chopped kathirikkai pieces,chopped onion,tomato,chilli powder,coriander powder,required amount of salt and let it cook for some time till the vegetables gets cooked(add water if required).Keep it aside.

3.For seasoning:Now,in another pan heat little amount of oil,add mustard seeds,crushed garlic,curry leaves.Let the mustard seeds splutter,fry it for 30 seconds.

4..Add this seasoning to the kathirikai-kadala paruppu kootu.

5.Serve hot with rice:it is a best side dish for rasam/kara kozhambu.

Tuesday, 3 December 2013


After a long time i am blogging,was busy in other isssues,studying hard and am unable to post receipes..I want to post some lunch box recipes which will be useful..because normally we used to think what i have to cook for today's lunch????so i will try to give some receipes here which i heard,read and also learned from my mom&sisters.

Traditional temple style puliyodharai is a very famous,mouth-watering receipe.
The flavor and texture of puliyodharai  prasadam offerings at temples are extra-ordinaryand there is ,no words to explain.

Here is the receipe:


To Grind
Cumin seeds-1 tsp
Coriander seeds-2 tsp
Channa dal/kadala paruppu-1 tsp
urad dal/ulutham paruppu-1 tsp
Fenugreek seeds-1/4 tsp
Black Pepper seeds-1 tsp

Dry roast the above ingredients in a pan without oil and grind it to a semi-coarse powder without adding water and keep it aside

Groundnut-1/2 cup
Mustard seeds-1/2 tsp
Curry leaves-5 -7 leaves
Tamarind extract-1 cup(soak 1 small lemon shape tamarind in slight hot water for 5-10 minutes,later squeeze the juice)
Turmeric powder-1/2 tsp
salt-required amount
Sesame oil-2 tsp
Red Chillies(coarsely powdered)-4 (according to your spice level)


1.Heat oil in a pan ,add sesame oil ,musard seeds,1/4 tsp channa dal,groundnuts,curry leaves.Fry it for a minute.

2.Now add red chillies(powdered),turmeric powder,tamarind extract.Let the tamarind juice gets boiled for some mins.

3.Once the boiling stage comes,add the grounded powder,salt to it.Mix it well and let it boil until the gravy consistency becomes thick.

Note:For extra-ordinary taste you can also add hot sesame oil while mixing puliyodharai curry with rice.

Karunai Kizhangu fry

It's a very simple receipe and easy to prepare.

Karunai kizhangu/yam-250 gms
Turmeric powder-1/2 tsp
Red chilli powder-11/2 tsp
Rice Flour-2 tsp
Oil-required amount
Salt -required amount
Coriander Powder-1/2 tsp

1.Remove the skin of karunai kizhagu/yam and cut ito slices(not too thin or thick).

2.Boil water along with turneric powder,add the karunai kizhangu slices to it.Let it cook until the slices becomes soft but it maintains the shape.keep it aside.

3.In a bowl,add red chilli powder,rice flour,coriander powder,salt,required amount of water to make a thick paste.

4.Apply this masala on both the sides of karunai kizhangu slices and let it marinate for say 10-15 minutes.

5.Heat oil in a pan,place the kizhangu slices and turn on both the sides until the kizhangu/yam gets golden brown colour.

6.Serve it hot with Puliyodharai receipe.

Note:you can also add garam masala powder if you want different flavour and taste.