Monday, December 4, 2017

Poha Idli / Instant Poha Idli | South Indian Breakfast Recipes

Being a south indian we love  Idli/Dosa .Sometimes i forget to soak rice and dal for idli/dosa.Few weeks back one of my FB friend Nithya akka shared Aval/Poha idli in her page.Immediately i save the recipe and tried it too.

She said that she tried the recipe from youtube.Here i used Thick Red Aval/Poha hence the colour.

Preparation Time : 15 mins
Cooking Time :6-7 mins
Makes -24

Rice Rava - 1 cup
Red Aval/ Poha -1.5 cups (I used thick )
Sour Curd - 1 cup
Water - 1 cup
Salt - To taste
Baking Powder -3/4 tsp
Baking Soda - 1/4 tsp


*Wash the poha thrice and drain the water .Soak the poha in 1 cup curd for 10mins and also soak the Rice rava in 1 cup water
 *Then just grind the poha in mixie to a smooth paste.Mixed it with soaked rice rava.

*Add salt and mix well again to a thick batter consistency.
*Now heat the idli pot with water and bring to rolling point,place the wet cloth in idli plate or grease the idli plate.

*Now mix the both baking powder and soda at time of making idlies.Now pour a ladle of batter in idli plate,steam it for 6-7 mins.

*Once it cooked,remove the idlies when it is warm.Serve it chutney/sambar.

*Here i served with peanut chutney.


*Here i used thick poha,i have a doubt whether its soaked or not so soaked it in overnight .But Nithya akka said thick/thin aval 10 mins is enough.

*If you are using thin aval/poha no need to grind it,just mashed it well and goahead.

*Make sure that after adding the baking soda and baking powder immediately makes the idlies.

*Instead of baking powder or baking soda you can also use ENO fruit salt.

Sunday, November 26, 2017

Vendhaya Kali / Fenugreek Seeds Kali | South Indian Breakfast Recipe

 Vendaya Kali is popular recipe in tamil cuisie which is served as breakfast.Generally made it for a girl attains Puberty.And also its made in summer for makes the body cool.

Preparation Time : 20 mins
Soaking Time : 8 hrs /overnight
Cooking Time :20 mins
Serves : 6

Fenugreek Seeds -100 gm
Parboiled Rice -400 gm
Whole white urad dal - 2 tbsp
Salt -To taste
Palm Jaggery - 200 gm
Sesame Oil - 100 ml
Cardamom Powder - 1/2 tsp
Dry ginger powder -1/4 tsp


*Wash and Soak the rice and dal together and Methi seeds seperately for 8 hrs /Overnight.
*Next day grind the methi seeds first to a fluffy batter and then grind the rice to a smooth batter.
*In a vessel add the palm jaggery and water,boil it and once it dissolves filter the impuritiesThen again boil it to thick syrup and switch off the flame.add the cardamom and dry ginger powder
*In a broad vessel add the ground batter,salt and required water.Mix well,the batter should be thin like dosa batter.Put the vessel in low flame.
*Strring it continuously in low flame.Once it starts to thick add the sesame oil and mix well.

*Cook until the mixture starts to leaves or if you touch the batter with wet hand  it doesn't stick to your hand.If it sticks cook it few more mins then Switch off the flame.

*In a bowl add the kali and pour the palm jaggery syrup and serve it.

*If you dont have palm jaggery then you can use jaggery.

Tuesday, November 14, 2017

OPOS Iru Puli Kuzhambu | South Indian Kuzhambu Recipes

Iru Puli kuzhambu is famous in Nanjil cuisine & Nellai district.One of my friend shared it in traditional method but it tried in opos ...Thxs to RK sir who is the founder of OPOS recipe

Its nothing but mixing of both tamarind &sour curd is used . I used 2 veggies only what i have in my hand.

Preparation Time- 10 mins
Cooking Time -< 10 mins
Serves -4


Chopped veggies -2 cups ( I used yellow pumpkin &Yam)
Sour curd - 3/4 cup
Turmeric powder -1/2 tsp
Tamarind - small lemon size
Salt -to taste
Grated coconut -3/4 cup
Green chillies -2
Red chillies - 2
Raw rice -1 tbsp
Jeera -1/2 tsp

To Temper
Coconut oil - 2 tsp+1 tsp
Mustard seeds -1/2 tsp
Curry leaves -1 sprig
Methi seeds -1/4 tsp
Dry red chillies -2


*Beat well the sour curd and keep it aside .
*Soak the tamarind in hot water and extrac the 1/4 cup thick pulp
*Roast the dry chillies,raw rice and jeera in little oil,ang grind it coconut and green chilli to a fine paste.
 *In 5L PC add 1 tsp oil and tamarind pulp + 2 tbsp water

*Layer with veggies

*Top with coconut paste,turmeric powder and salt.

 *Cook on high for 3 whistles.Release pressure.Open the cooker
 *When it is warm add the beaten curd and mix it.
 *Finally add the temepering ingredients given under "To Temper".

*Veggies like Arbi,Yam,Ash gourd,Yellow pumpkin,Brinjal,Okra can be used or any one of them also we can prepare it

*Dont add curd when it is hot.

Monday, November 6, 2017

Olaiyappam / Karuppu Idli/ Sweet Idli | South Indian Breakfast Recipe

 Olaiyappam - Its a sweet idly based with appam batter mixed with jaggery. Its other name is "Karuppu Idli" thats how we pondicherrian called it but dont know that why we called like  it.

We can eat as such or served with freshly  squeezed coconut milk with sugar.However we mostly prefer with plain.

I  already posted appam batter with rice flour .In this recipe i shared a traditional method.

Let us move to the recipe.

Preparation Time :30 mins
Soaking Time : 2 hrs
Fermenting Time :8 - 10 hrs
Serves - 4

Raw Rice - 2 1/2 cups
Par boiled Rice -1/2 cup
Whole white urad dal - 1/4 cup
Methi Seeds -1/2 tsp
Grated Coconut -1/2 cup
Cooked Rice -1 hand fistful
Salt -To taste
Grated Jaggery - 1/2 cup + 1/4 cup
Cardamom Powder -1/4 tsp
Split Yellow Moong Dal -2 tbsp


*Soak the Both rice with urad dal and methi seeds together for 2 hrs.Once it soaked drain the water .

 *Grind it with 1/2 cup grated coconut and cooked rice to a very smooth batter.Mix with little salt.Ferment it overnight .

*The batter should be very thick .
 *Next day the batter is well fermented.You can see the both pictures.
 *Dry roast the moong dal until the nice aroma comes,keep it aside

* In a vessel add the jaggery and litter water.Boil it until the jaggery dissolve then filter it to remove the impurities.

*Once the jaggery water cooled down mix it appam batter.Now the batter will become too thin.

*Put some water in a  idli vessel ,heat it in medium flame.On the idli plate place the cotton cloth fill it with some batter on the mould.

*On the top sprinkle with roasted dal and grated coconut.Slightly press it them
 *Let it steam it for  6- 7mins
 *Once it cooked invert the idli plate on a broad plate,remove the plate and sprinkle some water on the cloth.Remove the idlies from the cloth gently.


*The batter should be very fine and thick

*You can also make sweet appam in the same batter .

*The key ingredients of soft idli is dont overcook it else it will become dry and hard.

*The colour of the idli depends upon the colour of the jaggery.

Saturday, November 4, 2017

Coriander Seeds/Dhaniya/Kothamalli Vithai Kuzhambu |South Indian Kuzhambu Recipes

 As we all know that coriander seeds have lots of medicinal values.Tried this recipe from Mrs.Meenakshi Ammal "Samaithu Paar" Cookbook.

Its a very tasty and flavourful kuzhambu goes well with rice,idli and dosa too..

Preparation Time :10 mins
Cooking Time : 15 mins
Serves :4

Ingredients :

Tamarind - 1 small lemon size
Salt -To taste
Gingelly oil - 2 tbsp +2 tsp
Mustard seeds -1/2 tsp
Turmeric powder -1/4 tsp

To Saute and Grind
Coriander Seeds -1/4 cup
Dry Red chillies - 5
Peppercorns -2 tsp
Compound Asafoetida - a small size


*First Saute the igredients given under "To saute and grind " in 2 tsp oil.Once cooled down ground to a very fine paste

*Soak the tamarind and extract the pulp.
 *Mix the pase in tamarind pulp with salt and turmeric powder.
 *Heat 2 tbsp oil in a vessel temper with mustard seeds,once it popped pour the tamarind water and boil it well.
 *Once the kuzhambu boiled well starten to thick and oil floats on top then switch off the flame.

*Use old tamaraind thats pazhampuli for this kuzhambu,gives a better taste.

*It stays good  upto a week at room temperature.

Sunday, October 15, 2017

Coconut Milk Murukku Using Homemade Murukku Flour / Thengapaal Murukku | Diwali Recipes

 Coconut Milk Murukku is delicious and tasty one.I used homemade murukku flour  and storebought coconut milk for this recipe .

Preparation Time : 10 mins
Cooking time : 20 mins
Makes : 15


Homemade Murukku Flour -2 cups
Thick Coconut Milk -1 cup
Salt -1 tsp
Hing -1/4 tsp
Butter - 2 tbsp (Softened)
Sesame seeds -1/2 tsp
Ajwain seeds - 1/4 tsp
Oil -For Fry


*Take  a bowl add the all ingredients except oil.Mix well and add required water to make soft and pliable dough.
 *Take a small portion of dough and place it in murukku maker.i  used thenkuzhal press.
 *Press it in a circular motion in a greased plate and gently drop into a hot oil.
*Cook it on both sides until it turns very light golden colour.

*Once it cooked,remove from the oil and place it in a kitchen paper to remove the excess oil.

*Cooled down completely and stored it in a airtight container.


*Since we use coconut milk,it stays good for a week.

*Thengai paal murukku should be pale white colour and not brown.

Saturday, October 14, 2017

Sugar Nokkal / Sakkarai Nokkal/Sugar Coated Sev | Diwali Recipes

Sugar Nokkal is nothinga but sugar coated sev.Usually its stuffed "Paruppu Thengai "which is must in south indian weddings.

For this recipe 2 string syrup consistency is perfect.

Ingredients :

Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu -1/8 cup
Cooking Soda -a pinch
Butter -2 tsp (At room temperature)
Salt -a pinch
Oil - For fry
Sugar - 1 1/2 cup
Water -1/4 cup
Milk - 1/8 cup


*In a bowl mix the Besan,Rice flour,Salt ,Butter and Cooking soda.Mix well and reuired water to make a soft and pliable dough.

*Heat oil in a kadai,Take a sev press OR Murukku maker with Thenkuzhal achu,fill the dough and press in hot oil in large circles.Dont make it overcrowd.

*Fry in medium flame,cook   until  it turns golden brown .

*In a broad vessel add the sugar and water.Once it starts to boil and milk .Boil it a min.

*Strained it to remove the impurities.Then again boil the syrup ,If you swipe the syrup check between ur thumb and forefingers there will be 2 string will be form  OR in a small bowl of water,pour the syrup ,it will not dissolve and you can move and gather it.

*Switch off the flame,add the sev and mix well until syrup coated well in sev.

*Cool down completely before you stored it in air tight container.


*Dont miss the Syrup consistency  else you wont get the sugar coated sev.

*Adding milk in syrup is you will get pure white colour.

*Dont add more cooking soda else it will be crumble while frying.

Thursday, October 12, 2017

Coconut Milk Burfi / Thenga Paal Burfi | Diwali Recipes

Coconut Milk Burfi --- Its a Simple and tasty burfi which can be prepared for any festival.Traditionally burfi was made of milk and sugar.But in this recipe i used coconut milk.

Adapted the recipe from Mrs.Meenakshi Ammal "SAMAITHU PAAR " Cookbook.She named it as COCONUT MILK CAKE but i changed the name as burfi .

Now let us move to the recipe...


Besan / Kadalai Maavu /Gram Flour - 1/2 Cup
Wheat Flour/ Atta /Godhumai Maavu -1/2 Cup
Grated Coconut - 1/4 cup
Sugar -2 Cups
Ghee -1/2 cup +2 tbsp
Saffron - few strands
Edible camphor - A mustard size
Cardamom Powder -1/4 tsp
Thick Coconut Milk(1 st Coconut Milk) -1/2 cup
Thin Coconut Milk(2 nd Coconut Milk) - 1/4 cup
Very thin Coconut Milk (3rd Coconut Milk ) - 1/8 cup


*In a Pan dry roast the grated coconut in low flame until it turns golden brown.Keep it aside.

*Same pan add 1 tbsp ghee roast the besan and  until the raw smell goes away.Keep it aside.

*Then follow the same procedure for atta too.

*Grease a tray with little ghee and keep it ready.

*Now add the sugar and 2 nd&3 rd coconut milk in a pan.

*Boil it until 1 string consistency,thats when you touch the syrup in between your thumb and forfinger a string will be form .

*Now add the saffron,roasted besan,atta and coconut.mix well.

*Then add thin coconut milk,stir well continuosly.Add rest of the ghee in between when you mix .

*At one stage,the mixture starts to frothy here and there,then immediately switch off the flame.

*Add the crushed camphor and cardamom powder,mix well for a min.

*Immediately pour it to the greased pan.Let the mixture will be thin.

*But when it cools down it will be thick.Once it warm slice it into desired shape.


*Dont misss the syrup consistency else the burfi is hard.

*We will keep it for 4 or 5 days at room temperature .