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Showing posts from May, 2016

Ivy Gourd Rice / Kovakai Satham / Lunchbox Recipe

If you are looking for an easy lunchbox recipe as we are heading towards school reopening days. Then check it out this yummy and tasty rice. The major task for all mommies is to decide on their kids meals which should be simple and also healthy. This Ivy gourd rice is a tasty and flavorful dish which is prepared using ivy gourd, coconut, peanuts etc. The freshly ground masala enhance the flavor of this rice and also nutritious for kids as it contains peanuts. The mild sweetness from coconut and peanuts gives a delicious taste which will be loved by kids. Adjust the quantity of fresh and dry chillies according to taste bud. This rice can be served with raita or papad or any veggies.

Ingredients :

1 - 1/2 Cups Cooked Rice 
12 - 15 Kovakai / Ivy gourd, cut into small roundels
1 Tbsp Oil 
1/2 Tsp Cumin / Jeera seeds
2 Tbsp Peanuts 
1/4 Tsp Turmeric powder
2 Onions, Sliced 
2 Green chillies, sliced
3 Springs of Curry leaves 
Salt to taste 
Coriander leaves for garnishing

To roast and grind :

1/4 Cup …

Roasted Beetroot Lassi / Summer Special

Lassi is an excellent option to consume during summer days and it is nothing but the blend of yogurt with spices and water. Fruits can also be added to make it yummy and in my today's recipe, I have included healthy veggie beetroot. Instead of cooking the beets, I have roasted it in an oven by wrapping it using aluminum foil and made it as a savory lassi. The color itself makes the drink appetizing and absolutely nutritious. Green chillies can also be added while grinding beets to make this a spicy beetroot lassi.

Ingredients :

3 Beetroots, medium sized
2 1/2 Cups Thick curd 
1/2 Tsp Jeera / Cumin powder 
Salt to taste 
1/4 Cup Water 
Few fresh mint leaves 

Method :

Wash beetroots and wrap it in an aluminum foil.

Brush it with olive oil and seal it tightly.

Roast it for 50 minutes at 180 degree C or until the beets turn firm.

Once done, remove from the oven and cool it.

Peel the skin and chop them into pieces.

Add the chopped beets along with mint leaves, cumin powder, salt and water in…

Puliyogare / Puliyodarai / Lunchbox Recipe / Kids Friendly Recipe

Puliyogare which is also called as puliyodarai or pulisatham in Tamilnadu has lots of variations in preparation and also the taste differs according to each states. Today's style is my way of puliyogare which I usually prepare for my kid with less chillies and generous amount of peanuts. The addition of ground peanuts makes the rice tasty and also healthy. Since the quantity of chillis given in this recipe is according to kids friendly, increase the quantity according to taste bud.

Ingredients :

1 - 1/2 Cups Cooked Rice 
2 Tbsp Oil ( gingelly oil ) 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Peanuts 
1 Tbsp Chana dal 
A pinch of Hing 
2 Dry red chillies 
2 Green chillies, sliced
1/4 Tsp Turmeric powder
3 Springs of Curry leaves 
Big lemon sized Tamarind
Salt to taste 

To Grind :

1 Tbsp Groundnuts / peanuts
1/2 Tbsp Sesame seeds ( white )

Method :

Soak the tamarind in 1 1/2 cups of water and keep aside for 30 minutes.

Once it gets soaked, extract the juice from it and keep aside.


Parupu Thogayal

Parupu Thogayal is one of a simple and popular side dish to serve with Vatha kuzhambu and Rasam in Tamilnadu. Just 3 ingredients required to make this tasty chutney. This chutney is one of my favorite one from childhood days and I always love to relish it with vatha kuzhambu and sutta appalam. When it is served with rasam rice, its a true bliss. No other side dish required to compete this yummy and simple chutney.

Ingredients :

1/2 Cup Toor dal 
1 Tsp Pepper corns 
3 - 4 Garlic pods, peeled
1/2 Tsp Oil 
Salt to taste

Method :

Heat oil in a pan and toor dal.

Fry it in a medium flame till the color of dal changes.

Add pepper corns and garlic pods to the toor dal.

Fry it again for a minute and remove from the flame.

Cool it and grind into thick paste ( or coarsely ) by adding little water and required amount of salt.

Transfer it to a bowl and serve.

Serving Options :

Serve with Rasam rice and Vatha kuzhambu.

Vegetable Cheese Sandwich Using Spinach - Mint Chutney

This delicious, juicy and tasty sandwich when served with a glass of fresh juice will make your tummy full and also gives a feeling of satisfied meal. This can be served as breakfast or evening snack. I have used single cheese slice in each sandwich and if you are a cheese lover, include one more slice to enjoy the cheesy heavenly taste.

Ingredients :

10 Sandwich bread slices 
5 Cheese slices ( I have used amul brand )
2 Big Onions, Finely chopped
2 Big Tomatoes, Finely chopped
3 Green chillies, Finely chopped ( adjust according to taste bud )
Olive oil or Butter for grilling

For Spinach - Mint Chutney :

1 Cup Mint leaves
1/2 Cup Spinach leaves
1 Cup Coriander leaves
2 Green chillies
1 Tsp Lemon juice
Salt to taste
1 Sandwich bread slice
water, as needed

Method :

Grind the given ingredients in the list "For Spinach - Mint Chutney" into fine paste by adding required amount of water.

The consistency of the chutney should be thick and smooth. ( so, add very little water ).

Once done, transfer i…

Idly Podi ( method 2 ) / Gun Powder

My today's post is a second method of flavorful Idly podi / powder which is also called as gun powder. Click HERE to view my first version of idly podi. This podi includes tamarind and jeera which enhances the taste and aroma of the powder. To serve, just take a required amount of idly podi and mix it with gingelly oil or coconut oil or ghee.

Ingredients :

3 Tbsp Urad dal 
5 Tbsp Channa dal / Kadalai parupu 
1 Tsp Cumin seeds / Jeera seeds
10 Red chillies
2 Tbsp Coriander seeds
1 Tbsp Rice 
10 Garlic pods ( with skin ) 
Small piece of Tamarind 
Less than 1/4 Tsp Hing powder 
Salt to taste ( I have used rock salt in this recipe ) 

Method :

Heat pan or kadai and add urad dal.

Dry roast it in a medium flame till the color of urad dal changes and aroma comes out.

Once done, remove from the pan and add channa dal to the same pan.

Roast it till the color of dal changes and aroma comes out.

Repeat the process for the remaining ingredients.

If using rock salt, roast it along with the jeera while dr…

Carrot Walnut Smoothie topped with caramelized walnuts

Smoothies are always the best option to serve as a breakfast during busy mornings as it is healthy and also keeps our tummy full. Got a lovely chance to prepare this delicious smoothie for a group shhh secret challenge. I am excited to be part of this group after a long gap and according to the rule, every month, members will get paired and two secret ingredients will be shared among them. And for this April month, the group decided for the theme "smoothies" and I got paired with Mayuri from she gave carrot and walnuts as my two secret ingredients. Using those couple of ingredients, prepared this yummy and tasty smoothie. To enhance the taste and flavor, I have used walnuts in a two ways. The crushed caramelized walnuts gives a crunchy taste while drinking and also makes the smoothie rich. This can be served as breakfast or mid morning or evening drink.

Ingredients :

1 Cup Milk 
2 Carrots, chopped 
2 Walnuts 
1 1/2 Tbsp Honey 

For Caramelizing walnuts :