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October 30, 2009


In  my chilly idly post , i got a comment from a fellow blogger asking for the recipes of sweets & onion murukku i prepared for diwali.So I am posting this for her & for my future reference. For kaju katli , i referred some blogs  , got some ideas and then followed Mrs .Mallika Badrinath’s method .For Wheat flour ladoo , i took the recipe from Vah chef’s site. Home made Gulab Jamun , Khus Khus Halwa & Onion murukku recipes from my friend Shalini.I tried everything for the first time and I was satisfied with the outcome. Though i made some small mistakes , i learnt the technique  of  making perfect sugar syrup for different sweets and i got the confidence of making all these sweets perfect in future Smile Everything comes by practice ,especially sweets isn’t it ?

diwali sweets


I prepared this sweet within 15 mins.. Very easy and ideal to prepare for surprise guests..
Ingredients :
  • Wheat flour – 1 cup
  • Besan flour – 1 tbsp
  • Ghee – 1/2 cup (slightly less )
  • Sugar – 1/2 - 3/4 cup  ( i used 1/2 cup only.. increase based on ur taste buds)
  • Cashew nuts – a few
  • Cardamom seeds – 3 nos
Method :
  • Powder sugar along with cardamom in a mixie
  • Melt ghee, add gram flour.Roast until color changes and leaves a nice aroma.
  • Add the wheat flour and roast on a low flame till aroma spreads and it becomes a bit lumpy .Add the roasted cashew pieces and mix well.
  • Remove from flame, cool it.
  • Mix powdered sugar.
  • Make ladoos by taking small portions of this mixture in your hands..
  • Enjoy !!
Note :
If u r not able to shape the balls, add more melted ghee , mix well and then shape it..

 wheat flour ladoo


Please try this  halwa only if u like the smell of khus khus. Some people hate the flavor of poppy seeds. Actually my frnd told me no need to add nutmeg  but i added just to enhance the flavor of halwa.

  • Khus Khus / Poppy seeds – 1 cup
  • Sugar – 1.25 cups
  • Ghee – 1/4 cup
  • Milk – Little to grind poppy seeds
  • Powdered Nutmeg & cardamom – Little.
Method :
  • Soak poppy seeds in hot water for 4 hours.
  • Drain the excess water and grind to a smooth paste using little milk.
  • Take the paste in a vessel and pressure cook for 1 whistle.
  • Add sugar to the  cooked paste and heat it in a heavy bottomed kadai stirring constantly.
  • When it sticks to the bottom, add the ghee little by little.
  • When complete moisture is absorbed and halwa gets a shine , add the rest of ghee , cardamom& nutmeg powders and remove from fire.

Ingredients :
  • Cashewnuts – 100 gms ( 1/2 cup)
  • Sugar – 1/4 cup
  • Rose essence - a few drops (optional)
  • Water – just to cover the sugar.
  • Ghee - a tsp ( to grease)
Method :
  • Dry roast the cashews in a hot kadai without changing the color.Switch off the flame and leave the cashews in the kadai for 10 – 15 mins to make it crispy.
  • Dry grind it in the mixie to make a fine powder . Run the mixie continuously till it becomes a nice powder.Transfer it to a wide bowl .
  • Take the sugar in a bowl and add the water just to cover the sugar.
  • Heat till it reaches **one string consistency.Add the essence to it.mix it well.
  • Add the cashew powder and mix well until it forms a thick mass like chapathi dough ( should be slightly sticky and test it by making small balls).Takes 4-5 minutes..
  • Apply ghee on 2 thick sheets ( butter paper ) and transfer the dough to the sheet.It will harden in few minutes.Cover it with another sheet and roll out like a thin chapathi.(If the dough is too hard , add little milk , knead well and the roll it.)
  • Peel off the top sheet and decorate with silver warq.
Enjoy with ur dear ones :)


  • One more method suggested by mallika badrinath is , instead of adding the cashew powder in the sugar syrup, add sugar syrup to the powder. ie , after the single string is reached , remove the syrup from fire and add the cashew powder little by little like how u knead chapathi dough.It may not need all the syrup.Make a soft , smooth , non-sticky dough , roll and make shape. I've tried this method too. It will come out well..

kaju katli

  • Sugarless khova– 3/4 cup
  • Maida – 1/3 cup
  • Milk powder – 2 tbsp
  • Cooking soda - A big pinch
  • Water - As needed
For syrup
  • Sugar – 1 cup ( 250 gms)
  • Rose essence – a few drops Or cardamom powder - 4 pods (crushed)
  • Kesar color – a pinch (optional)

Method :
  • Mix all the ingredients given above and bring it to a soft , pliable dough.Add the required water.Keep it aside for 15 minutes..Do not knead the dough much..
  • Make small balls without cracks and deep fry them in a low flame till it becomes soft.(plz dont fry till crispy and the ball should be evenly cooked) .Keep it aside.
  • In  a broad vessel make take the sugar and add equal amount of water.Allow it to dissolve completely by constant stirring in a low flame.Make sure the sugar syrup does not start to boil before it dissolves completely.
  • Once it is dissolved , raise the flame and allow it to boil for  5- 7  mins.Add the kesar color when it boils.Add a few drops of lime juice to retain the consistency.
  • Finally add the rose essence and switch off the flame.Add the jamuns when the syrup is hot.
  • Leave it for an hour and serve !!
Ingredients :
  • Par boiled rice / Idly rice –1 cup
  • Gram flour / pottukadalai maavu – 1/2 cup
  • Besan flour – 1/2 cup
  • Shallots / sambhar onions – 1/2 cup
  • Red chilly – 6 nos
  • Salt & water – As needed.
  • Oil – to deep fry & 1 tbsp
Method :
  • Soak the rice in water for 2 hrs.
  • Drain the water and grind it along with shallots and red chilly , salt  to make a smooth batter .Add little water to grind.
  • The batter should be thick & smooth.
  • Then add the flours to it and mix well.Knead to make a chapathi dough.
  • Put this in the murukku press with star mould in it.
  • Press it in hot oil to make murukkus.
Note :
  • If u feel the batter is watery, add little roasted gram flour / Pottukadalai maavu  to bring it to dough consistency.
onion murukku



A very tasty , flavorful briyani . Thanks jeyshri.We relished it Smile
veg briyani from jeyshri


Uma and A2Z veg cuisine have showered me with these honorable awards.Thanks a ton dearies.I feel elated Banana
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October 25, 2009


chilli idli fry recipe

Chilli idli/idli  fry/idli 65 – U can call this recipe by any name.U all would have tried  chilli parotta , chilli Paneer , Gobi etc.This one is a very tasty,kids friendly dish that can be prepared easily.U can make this as evening snack after they come back from school.I took this recipe from a website. Yesterday i tried this for dinner along with idli and kadappa.I used only 5 idlies for this. Its a great recipe to use the leftover idlis.

Chilli-idli recipe
*Fork can't prick these idlies as it comes out super crispy.This is just for picture:)

Chilli idli fry recipe

 Chilli idli fry using leftover idlis.Easy dinner recipe.Kids would love it..
Cuisine: Indian
Category: Dinner recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

To deep fry
To saute
  • Big onion – 1 no (chopped finely)
  • Capsicum – 1/2 no (-do-)
  • Green chilli – 1 no (Chopped finely )
  • Garlic flakes – 10nos (finely chopped )
  • Red chilli powder – 1 tsp (increase as per ur taste buds) (use Kashmiri chilly powder for nice color)
  • Garam masala powder - 1/2 tsp
  • Tomato ketchup - 1 – 2 tbsp
  • Curry leaves – a sprig
  • Coriander leaves – to garnish
  • Oil – To deep fry the idlies.
  • Water – Just to sprinkle

  • Refrigerate the leftover idlis in a box overnight or 2 hours.(Do not freeze).Cube cut them into big pieces.Deep fry the idli cubes till golden brown in medium flame for long time.Idlis would remain crispy till u serve.(Refer notes for more)Set aside.
Chilli idli fry step by step 1
  • Heat a kadai with a tbsp of oil . Saute the onions ,green chilli pieces , garlic flakes and capsicum. Saute well till capsicum gets cooked. Then add the ketchup , red chilli powder, garam masala powder and mix well. Add little water to bring it to saucy consistency.
Chilli idli step by step 2
  • Finally add the deep fried idly pieces and toss it well.Add spring onions or coriander leaves. Garnish it and switch off the flame.
Chilli idli step by step 3
  • Serve hot with onion raita !!
  • To get super crispy idli pieces,deep fry in medium high flame for more time.It stays crispy for long time.Refrigerating the idli helps to cut it without crumbs.Do not freeze it at any cost.
  • If u are calorie conscious,u can shallow fry them in a pan adding little oil OR saute them in dosa pan by drizzling oil around it.The  below picture is chilli idli made using shallow fried idlis.But when u shallow fry,it may become slightly soggy while u eat.

chilly idly 2
Chilli idli recipe with shallow fried idli pieces

My MIL have told me about kadappa.Even Shalini told me a kadappa with moong dal.This one  , from Aruna’s blog is with channa dal.It was very nice .I had with idli.Thanks Aruna Smile

Bye for now Wave

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October 20, 2009


Hope u all celebrated diwali very well Smile I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal  and papad / Appalam , it tastes divine.Drooling
Ingredients :
  • Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
  • Toor dal – 1/4 cup
  • Tamarind – Medium gooseberry size
  • Hing / asafetida –  2 pinches
  • Turmeric powder – a pinch
  • Salt & water – As needed.
To grind:
  • Coconut – 1 finger size
  • Small onions – 2 nos
  • Jeera / cumin seeds – 1/4 tsp
To temper:
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Small onions – 5-10 nos (chopped finely)
  • Red chilly – 3 nos
Method :
  • Clean & wash the leaves and chop it finely.
  • Cook the leaves with the required water and Set aside.
  • Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
  • Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
  • Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
  • Add the tamarind extract , cooked spinach , hing , salt and required water.
  • Allow it to boil till the onion gets cooked.
  • Finally add the cooked toor dal  and the ground coconut paste.
  • Boil again for 5 mins and switch it off ..
  • Serve hot with rice and ghee !!
Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..
Keerai Kuzhambu

The health benefits of spinach are numerous and its ability to help prevent disease is well known. Spinach is at the top of many super food lists.
Spinach Nutrition
Spinach and other dark leafy greens like kale, collards, Swiss chard, turnip greens and bok choy are loaded with calcium, folic acid, vitamin K and iron.
Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.
Why Eat Spinach?
Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.
The flavonoids in spinach help protect against age related memory loss.
Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.
As you can see, the health benefits of spinach are numerous. The vitamins and calcium in spinach, combined with the overall nutritional value of spinach, make this vegetable and its dark leafy green cousins top picks for healthy food choices.
Fresh or frozen, add these greens to your food menu as often as you can.
Amaranthus tricolor (Tamil: Arai keerai): Tender and mature leaves are cooked and eaten as spinach or prepared to sambar (dhal preparation).  Stems made into chutney or koottu, or added to sambar and boiled can then be consumed.  The leaves contain 5.2% of proteins, fat 0.3%, fibre 6.1%, carbohydrates 3.8% and minerals 2.8%.  In addition, calcium, phosphorus, iron and vitamin C are present.
Amaranthus spinosus (Tamil: Mulaikkerai): Leaves and tender stems are prepared to koottu or as spinach and consumed by the traditional people.  Testing of the leaves and tender stems revealed the presence of 0.5% fat, 3.0% proteins, 8.1% carbohydrates and 1.3% fibres.  In addition, calcium, phosphorus, iron, nicotinic acid and ascorbic acid are present.  This spinach is excellent for people suffering from calcium deficiency.
chow chow kootu
Thanks a ton priyaSmile.I loved this kootu ..I am buying chow chow nowadays just to prepare this.I’ll treasure this recipe..
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October 14, 2009



I am going to my in-laws house tomorrow to crack diwali .. I prepared many sweets to take there..Tried for first time  and everything came out well. ...Tongue out I referred some of ur blogs and cookbook for kaju katli & wheat flour ladoo. Home made Gulab jamun, khus khus halwa and onion murukku recipes from my friend Shalini..Thanks everyone..Smile .. Here is the picture  ..

diwali sweets


Catch u all with the recipes after diwali..Have a very happy,safe & prosperous diwali PartyWave

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October 8, 2009


I tried usili with vazhaipoo for the first time.It came out very well.I got this recipe from my MIL.I am posting this for my future reference and to share with u all !!

banana flower usili


For usili 
  • Toor dal – A fistful
  • Chana dal – A fistful
  • Red chilly – 2-3 nos
  • Hing /Asafetida – 1/4 tsp
  • Banana flower – 1/2 no
  • Salt & water – As needed
To temper 
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a few
  • Shallots – a few (finely chopped )
  • Oil – 1 tbsp
Method :
  • Soak the dals for 1 hour and grind it course with red chilly,hing and salt.Add water only if necessary.Set aside..
  • Take the flowers in between the red layers . Apply oil on ur hands , remove the stamen (kalan in tamil ) from the  flowers and chop it finely .Soak in buttermilk/ water. (The black colored one is stamen..Hope u all know it )
banana flower stamen
  • Mix the ground dal mixture and the chopped flowers . Check for salt .Steam it in idly pot by spreading the mixture in idli plate or cooker.( I did in idly pot , it took nearly 15 mins)
  • Remove and let it cool.Crumble the mixture and set aside.
  • Then heat a kadai with oil and do the tempering part.Add onions and saute well.
  • Finally add the cooked usili to it and mix well.  check for salt and add if necessary.
  • If u want u can add grated coconut .( I dont add  )
  • Serve with sambhar / curd rice..We usually mix this in plain rice adding sesame oil..!!
banana flower usili 1



Nutritive benefits of Banana flower:
Good source of Vitamin C, Vitamin A,B vitamins,potassium,magnesium,phosphorus Calcium and iron.
Medicinal value:
Used in treatment of bronchitis ,constipation and ulcers,good for diabetics.Reduces painful and excess menstrual bleeding.Also believed to enhance milk supply in lactating mothers.The young tender leaves of banana tree form a cool dressing for inflammations and blisters and has a great medicinal relief. The benefits of Cooked banana flower eaten with curd is considered an effective medicine for menstrual disorders like painful menstruation and excessive bleeding. Banana flower benefits in the increase of progesterone hormone which reduces the bleeding.



Every Friday i do pooja at home ..I usually make aval payasam with jaggery.For a change i tried this payasam with milk & sugar.It was very nice and creamy.Planned to do for my guests too.Very easy !! U all can give this a try :) Thanks a lot Vidya Smile I dint add food color.So mine looks white in color :)

Catch u all in my next post.. Bye Wave
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October 5, 2009


I make these chutneys for my guest usually …A very tasty & easy chutney to attract them.I got this recipe from a cook book.Please go through the variations i've given at the end of white chutney before u start doing .


Ingredients :
  • Ripe tomato – 1 no (big )
  • Big onion – 1 no (should be slightly lesser than tomato in size )
  • Red chilly – 3-4 nos (  adjust according to ur taste)
  • Coconut pieces – 2 tbsp or 1/8 cup of grated coconut.
  • Asafetida / Hing – 1/4 tsp
  • Oil – To saute
To season :
  • Mustard seeds – 1/4 tsp
  • Urad dal- 1/4 tsp
  • Curry leaves – a sprig
  • Red chilly – 1 no (whole one ) (i dint use this time)
Method :
  • Heat a tbsp of oil and fry dry red chillies along with chopped onion until translucent.
  • Now add chopped tomatoes and cook until it becomes soft and mushy.
  • When done, let cool completely and grind along with asafetida, coconut and salt.
  • Add water only if its necessary or to run the mixie.
  • Heat a tsp of oil and temper using mustard, urad dal, red chili and curry leaves.
  • Serve a spoon drizzled with Gingely / sesame oil with idly or dosa !!


  • Grated Coconut –  1 cup
  • Dhalia / Fried gram dal /Pottu kadalai– 1.5 tsp
  • Green chilly – 3-4 nos (small)
  • Garlic cloves – 2-3 nos
  • Small onion – 1-2 no
  • Salt & water – As needed.
To temper:
  • Dry red chilly – 1 no
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Curry leaves – A sprig
  • Oil – 1 tsp
  • Grind fresh grated coconut along with dalia, green chillies, garlic , small onion and salt.Add little water for thick chutney (For thin chutney add more water while grinding)..
  • Heat oil, splutter mustard, split urad dal , red chilly and curry leaves..
  • Add this to the chutney and mix.
  • Serve fresh with idly/ dosa !!
coconut chutney white


  1. This chutney can be done by simply grinding coconut , green chillies & a piece of ginger to a smooth paste and temper at the end.
  2. In this method garlic and small onion is very important. U can also add little coriander or mint leaves in this recipe to make hotel green chutney.
  3. To get a nice green color , just wash & saute the leaves in little oil before grinding and add..Soon i'll post another version of green chutney..
  4. I've tried all the methods and everything tastes the best..

    Some DO’s & Don’ts  :
    1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
    2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
    3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
    4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
    1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly yuck, pale white color with oily look.
    2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
    3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.


    I prepared this when my in-laws were here.It was very nice , soft & spongy.We all ate well.Thanks a lot Madhu..I treasure this recipe Smile

    set dosa & sagu
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