Wednesday, October 26, 2016

Pudina chutney - Mint Chutney with Curry leaves - Healthy side dish Recipe

Pudina Chutney is one of the best side dish recipes which goes well with idly, dosa, vada, adai, upma or any breakfast. This also goes well with variety rice or even with vegetable biryani. This is the best side dish for rasam and is served for people with fever. This chutney is good for health and aids in digestion.

Ingredients needed for making  Pudina Chutney

Mint leaves - 1 cup tightly packed
Curry leaves - A handful (optional)
whole Urad dal - 1/2 cup
Green chilli -1
Ginger - 1/2 inch piece
Tomato - 1/2
Onion - 1/2
Grated Coconut -1/4 cup (optional)
Tamarind - a small piece
Salt as required

For the seasoning 

Oil -1 tsp
Mustard and urad dal - 1 tsp.

How to make Pudina or Mint chutney. 

1. Remove the mint and curry leaves from the stalks. Wash them with water and drain. Allow to stand for 10 minutes so that they become dry

2. Heat oil in a kadai, add the whole urad dal fry till they become golden brown. Then add the onions fry till they become transparent. then add the ginger, green chillies, tomato and saute well.

3. Now add the mint leaves and tamarind saute for 2 minutes. Add grated coconut and mix well.

4. Grind the contents in a mixie with needed salt and very little water.

5. Heat a tsp of oil, add mustard seeds, when mustard splutters add urad dal and pour the seasoning over the chutney.

Thursday, August 25, 2016

Keerai Vadai - Masala Keerai Vadai -Spinach Vada - Evening Snack Recipe - Lunch side dish Recipe

Keerai Vadai is one of the most popular snack recipe which is served along with lunch in many hotels. You can use any spinach of your choice. I used finely chopped mulai keerai. This masala keerai vadai goes well with Sambhar rice, Kaara Kuzhambu or any variety rice. It can also be taken as tea-time snack. Try this in your kitchen and enjoy with your family.

Ingredients for making Keerai Masala Vadai

1 cup - kadala paruppu / Bengal gram
1/2 cup - finely chopped onions
1 cup - finely chopped keerai
1/2 - tsp. - saunf
2 - green chillies
2 - red chillies
1/2 inch - ginger
3 cloves - garlic
A sprig of curry leaves
Few Coriander leaves
Salt to taste
Oil for frying.

How to make Keerai Vadai

1. Soak channa dal in water for 2 hours.

2. Drain the water and grind the dal along with garlic, saunf, ginger, and red chillies to a coarse texture.

 3. Transfer this to a vessel add the finely chopped onions, green chillies, chopped greens (I used Mulai keerai), curry leaves, coriander leaves, salt and mix well. You can just sprinkle water when added.

4. Heat oil in a kadai and shape the mixture into vada shape and deep fry in a medium flame till they become golden brown.

 Hot Spicy Masal keerai Vadai is ready.

Monday, March 7, 2016

Mixed Vegetable Kurma - Traditional Tamilnadu Style Vegetable Kurma - Chapathi Kurma Recipe - Idli Kurma Recipe

Vegetable kurma is one of the best side dish for both south Indian as well as North Indian breakfast and biryani recipes. Here the vegetables are blended with spices and ground masalas which gives a nice aroma and flavor.

Ingredients for making Vegetable Kurma

Onion - 2
Tomato - 1 medium sized chopped
Ginger - 1/2 inch
Garlic - 6 -7 pods
A cup of Chopped vegetables (beans, carrot, peas, knol khol, cauliflower, potato, etc.)
2 Tsp of Coriander powder
1 Tsp of Red Chilli powder
2 Tsp thick curd
A pinch of Turmeric powder
Salt as required.
Oil as required.

To Temper:
1 Tbsp of oil
1 no. of Bay leaf
1 no. pattai
1 sp. saunf
A sprig of curry leaves

To grind:
Mixture 1
Onion 1 roughly chopped
Green chillies - 2
Saunf - 1/2 tsp.
Garlic and ginger

Mixture 2
1/2 a cup of fresh grated coconut
10 nos. of Cashewnuts
1/2 Tsp of Poppy seeds/Khus Khus

Method for making  Vegetable Kurma

1. Grind the items mentioned in "To grind list ".Add little water to make it into a smooth paste. Keep it aside.

2. Heat oil in a pressure cooker add the ingredients one by one given under to temper. Next add the ground Mixture 1 paste. Saute well.

3. Next add the finely chopped onions fry till transparent then add the tomatoes saute well.

4. Add the chopped veggies and mix well. Add the turmeric powder, coriander powder, chilli powder and mix well. Add little curd and blend everything well.

5. Add the required amount of water and close the lid and leave for 2 whistles.

6. After the steam is released open the cooker and then add the mixture 2 ground paste. Mix well and wait for 5 minutes.

7. Switch off the stove and garnish with coriander leaves.

Now the hot soicy kurma is ready to be served with chappatis, rotis, poori and rice.

Tuesday, March 1, 2016

Masala Egg Bread Toast - Egg Masala Toast - Easy Breakfast / Snack Recipe - Diabetic Diet Recipe

Egg masala toast is one of the easy to make breakfast or snack recipe. It is a very healthy recipe suitable for people of all ages. One of the beat snack for kids. Here we dip the bread in eggs blended with masala and veggies and toast this over a tawa. Best diet for diabetic people.

Ingredients for making Masala Egg Bread toast

Bread Slices – 5
Eggs – 2
Ginger garlic paste – 1tsp
Turmeric powder – ½ tsp
Coriander leaves - 2 tbsp.
Milagu jeeraga powder / peeper cumin powder - 1 tsp.
Green Chilli – 1
Chilli powder – ½ tsp
Milk – 3 tbsp
Salt – as needed
Butter – as needed
Spring Onions – 2
Capsicum – 2 tbsp
Maida - 1tbsp. (optional)

Method for making Masala Egg Bread toast

 1. Chop spring onions, capsicum, coriander leaves, green chili finely.

2. Take a wide mouthed bowl and break the eggs, add milk and maida. Mix well then add the ginger garlic paste, turmeric powder,   chilli powder, salt and the chopped ingredients whisk and beat it well.

3. Cut the bread into the shape you desire. Dip the bread into the mixture.

4. Heat the tawa and place the bread dipped in the mixture, add butter and when one side is toasted turn the bread and sprinkle some butter and cook till it is toasted.

Serve it hot with Tomato Sauce.

Note: For Diabetic People you can use brown bread instead of white and use little oil instead of butter. You can also discard the yolk in the eggs.

Wednesday, February 24, 2016

Spicy Vendakkai Masala Fry - Lady's finger / Okra / Bhindi masala recipe - Healthy Recipe for kids and Adults - Diabetic Diet Recipe

Lady's finger/vendakkai/okra/bhindi masala recipe is one of the mouth watering healthy recipe which can be done within minutes. Okra is loaded with lotas of minerals and vitamins and so it is good for people of all ages. Improves the mental function and concentration ability of growing kids. This method consumes less oil and so it is good for diabetic people and also for those who want to lose their weight.

Health benefits of Lady's finger:
1. prevents heart disease
2. helps control diabetes
3. helps lose weight
4. prevents cancer
5. improves mental function
6. good for pregnant women
7. improves immunity

Ingredients for making Vendakkai Masala curry 

Bhindi - 1/4 kg
Mustard seeds - 1tsp.
Urad dal - 1 tsp.
Onions - 2
Tomato - 1
Asafoetida - 1/4 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
A sprig of curry leaves
Salt to taste
Cooking oil - 2 tbsps
Coriander leaves - for garnish (optional)

Method for making Vendakkai Masala curry 

1. Wash the Vendakkai and cut them into small pieces. Heat oil in a kadai and saute the vendakkais on low to medium flame for 12-15 mts. This process makes them crispy and may remove the stickiness. Remove from the vessel and keep aside.

2. In the same vessel, add the remaining oil, splutter the mustard seeds add the urad dal and whe the dal turns brown add asafoetida, sliced onions, curry leaves and saute for few minutes.

3. Next add the tomatoes, ginger garlic paste and saute for few seconds next add red chili powder, salt, turmeric powder, coriander powder and and saute on medium flame.

4. Add the vendakkai sauted in oil and mix well. Cook for 15 minutes and do not close with lid. If you close with lid after adding lady's finger they won't be crispier.

5.  Garnish with coriander leaves and Serve warm with any variety rice or rotis.

Monday, February 15, 2016

Coriander leaves Chutney / Green Chutney with onions - Kothamalli Chutney Recipe - Side dish for Idli and Dosa

Kothamalli Chutney is one of the simple and healthy chutney which goes well with Idli and Dosa. This can be packed along with breakfast for kids. Try this delicious and easy to make Kothamalli chutney and enjoy with your family.

Ingredients needed for making Kothamalli Chutney

Coriander leaves - 1 cup
Red chilli - 2 -3
Onions - 2 medium sized onions
Grated coconut - 1/2 cup
Tamarind - a small piece
Salt to taste
Oil as needed

For the seasoning 
Oil - 1 tsp
Mustard seeds- 1 tsp
Urad dal - 3/4 tsp

Method for making Kothamalli Chutney

1.Wash the coriander leaves drain the water and chop them.

 2. In a pan, add oil and add the urad dal and red chillies when they are roasted add the lenghtwise cut onions and saute till transparent.

3. Now add the coriander leaves and saute well.

4. Next add the grated coconut and tamarind and saute well.

5. Allow this to cool and then grind it with salt and little water to a smooth paste.

6.Heat oil, add mustard seeds, when it splutters add urad dal when dal turns golden brown add the seasoning to the chutney.

Now the Kothamalli Chutney is ready to be served with Idli and dosa.

Click the link below to view the recipe for
Soft sponge idlis.

Sunday, January 3, 2016

Karuppu Kondai Kadalai Sundal - Black Channa Sundal - Healthy Sundal for Kids - Festival Recipe

Sundal is one of the most popular healthy snack recipe which is offered as prasadam in most of the South Indian temples and also offered during poojas to God in almost all type of festivals. This is mainly prepared during Navratri festival, Vinayagar Chathurti, Puratasi month Saturdays, etc.

Here I have given you the recipe of Sundal using Black Channa which usually many of us avoid. I have given you a new version of sundal which can be taken as a evening snack or even during lunch time along with the meals. This black channa is very good for health. It is rich in proteins and has got good calorific value.

This karuppu kadalai sundal is good for diabetic people and also for people who want to lose their weight if done without coconut  Try this and enjoy.

Ingredients for making Black Channa / Karuppu Kadalai Sundal

Black Channa - 3/4 cup
Urad Dhal - 2 tsp.
Channa Dal - 1/2 tsp.
Red Chillies - 2
Mustard seeds - 1 tsp.
Grated coconut - 1 tbsp.
A sprig of Curry Leaves
A pinch of Asafoetida
Salt as required.

Method for making Black Channa / Karuppu Kadalai Sundal

1. Soak channa overnight or atleast for 8 hours. Then pressure cook the channa adding a pinch of turmeric powder and required salt.

2. Dry roast the I tsp of Urad dal and channa dal along with 1 red chilli.

3. Next grind this along with a tbsp of grated coconut.

4. Heat oil in a kadai add mustard seeds, urad dhal allow it to crackle. Then add a pinch of asafoetida, curry leaves and red chillies saute for a minute.

5. Next add the cooked channa and mix well.

6. Now add the ground mixture and saute well till it gets blended well with the sundal.

Now the Karuppu Kadalai Sundal is ready to be served with any variety rice recipe.

Sunday, August 30, 2015

Spicy Potato Roast with blended Masalas - Urullai Masala Varuval - My Mom's Recipe

Potato curry or aloo fry is one of the best side dish for Sambhar rice, rasam or any variety rice. Best suits for vegetable biryani. Potatoes are the best sources of starch, vitamins, minerals and dietary fiber.They also contain essential minerals like Iron, manganese, magnesium, phosphorous, copper and potassium. This is a easy to make dish which will be loved by people of all ages. Here in this recipe we cut the potatoes into 1/2 inch circles and fry them with masalas. You will really love the taste. My Mom used to do this often and we all like this potato fry. Try this in your kitchen and enjoy.

Ingredients for making Urulai Masala Varuval

Potatoes - 5
Onions - 1
Garlic pods - 7
Saunf - 1 tbsp.
Chilli powder - 2 tbsp.
Coriander powder - 3 tbsp.
A pinch of turmeric powder.
Oil as required.
Salt as required.
A sprig of curry leaves

Method for making Potato curry

1. Wash the potatoes and peel of the outer skin. Cut them into 1/2 inch thick circles.

2. Grind the onions, garlic and 1/2 tbsp. saunf and the masala powders in a mixer.

3. Heat oil in a iron kadai, add the saunf and then the curry leaves now add the ground masala and fry till the raw smell disappears.

4. Next add the cut potatoes and blend well.

5. Sprinkle little water and close with a lid.

6. When the potatoes are cooked add little oil and fry till they become roasted well.

Now the Spicy potato fry is ready.

Thursday, May 14, 2015

Tamilnadu Special Pala Kottai Varuval - Jackfruit seed fry - Traditional Lunch Sidedish Recipe

Pala Kottai Varuval  or Jackfruit seed Curry is one of my favorite recipes which my Mom prepares during Jack fruit season. Jackfruit seed curry is crispy and is one of the best lunch sidedish, it can even be taken as an evening snack. You can prepare this along with boiled potatoes too. Try this traditional Tamilnadu sidedish recipe and enjoy.

South Indian Vegetable Curry Recipe Pala Kottai Varuval orJack Fruit Seed Fry

Ingredients to make Chettinad Pala Kottai Varuval

Palakottai- 25
Sambhar powder - 2 tsps.
Turmeric powder-1/2 tsp.
Mustard seeds – ½ tsp.
Onions - 2
A handful of chopped Garlic
A sprig of curry leaves
Oil as required.

Procedure to make Tamilnadu Side dish Pala Kottai Varuval

 1. Clean the Pala Kottai well with water and pressure cook with half cup water and salt.

2. Now peel off the outer skin of Jackfruit seed and cut them horizontally.

3. Heat oil in a kadai and splutter the Mustard seeds.

4. Now add curry leaves, finely chopped onions and garlic and fry for a while till the onions turn golden brown in color.

5. Now add Sambhar powder, turmeric powder and salt and fry for a while.

6. Next add the pala kottais and fry well for about 10 to 15 minutes in low flame. Add oil around whenever needed and do not add water.

Now the Pala Kottai Varuval or Pala Kottai fry is ready.

Serve hot with Sambar, rasam or any variety rice.

Tuesday, February 24, 2015

Avarakkai Poondu Curry - Broad Beans Garlic curry for Lactating mothers - Diabetic Recipes

Avarakkai or broad beans curry is one of the tasty and healthy side dish recipe which goes well with Sambar and rasam. Avarakkai has got lots of health benefits and is good for pregnant and lactating mothers. Here we add masala pwders and is spicier than the poriyal form. This is good for diabetic people because of the high dietary fiber. Check here for Avarakkai Poondu Poriyal another method for cooking broad beans.

Ingredients needed for making Avarakkai Poriyal

Broad beans / Pinju Avarakkai - 250 gms.
Onions - 1
Garlic cloves - 10
Tomatoes - 2
Mustard seeds -1 tsp
Split urad dal -3/4 tsp
A sprig of curry leaves
Salt as needed.
Oil as required.
Grated coconut -1/4 cup.
Chilli powder - 1 tsp.
Coriander powder - 2 tsp.

Method for making Avarakkai Poriyal

1. Wash the broad beans and finely chop them into small pieces.

2. Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal and curry leaves. Next add the finely chopped onions and crushed garlic cloves and saute well till they become transparent. Then add the finely chopped tomatoes and saute well till the juice gets blended.

3. Now add the chopped broad beans, turmeric powder and salt. Stir well and then add the chilli and coriander powders and saute well and then add the required amount of water and close with a lid and cook till they become tender.

4. When they beome tender add the grated coconut and stir well.

Now the Avarakkai Poondu Curry is ready.

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