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November 28, 2011

Aval Payasam - Rice Flakes Payasam Recipe


I make this aval payasam every Friday for Lakshmi pooja. This is the simplest & delicious payasam that can be made in 10-15 minutes.
1 cup - 250ml

  • Thick rice flakes / poha/ Aval - 1/4 cup
  • Powdered jaggery - 1/4 cup ( + 2 tbsp - optional)
  • Boiled milk /coconut milk - 1/4 cup
  • Cardamom seeds - 2 nos (powdered)
  • Ghee - 2 tsp
  • Water - As  required (around 2.5 cups)
  • Roasted Cashews - a few
For additional flavour roast in a tsp of ghee & add the following
  • Cloves /Krambu- 2 nos
  • Roasted Nutmeg powder/ Jathikkai - A pinch
  • Edible camphor / Pachai karpooram - a pinch


  • Heat a kadai with a tbsp of ghee and roast the cashews.Set aside. Clean the aval & remove the drbris if any. 
  • In the same kadai,  roast the cleaned aval and cardamom together for 3-4 mins. Aval becomes crispy and turns little brown. Allow it to cool. Powder it nicely. If you don't want to powder the aval, wash the roasted aval and cook it. But it will take extra time to cook.
  • Now take the water in a bowl and add the powdered aval.Mix welll , there should be no lumps.Cover and cook for 5 mins. Stir in between and check the water level.Add more water if needed.It thickens after few minutes.
  • Now add the powdered jaggery and mix well. Allow it to boil for 5-10 mins.  Finally add the roasted cashews. Add the items given under "flavour" if necessary. Switch off the flame and add 1/4 cup of boiled milk or coconut milk..Serve hot or cold !!

    1. U can add coconut milk for richness. But it should be added at the end before switching off the flame.
    2. If u feel sweetness is more, add little boiled milk.
    3. When u add milk along with jaggery , payasam gives a curdled look.To avoid this, add milk only after switching off the flame.
    4. If you want, you can replace jaggery with sugar.
    5. Here i've powdered the aval. If you wish, u can roast the aval, wash and cook as it is. It will take little more time to cook.
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November 22, 2011

Green Gram Rice Upma - Paasi Payaru Recipe

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambar.I add equal amount of rice and green gram dal ( Pacha Payaru/Paasi pauaru in Tamil) in this upma. So its very filling and rich in protein. We wanted little mushy. So I added more water.But if u add the quantity of water given below, u'll get the rice grains separate and fluffy. Please use the water according to your choice.
green gram upma

1 cup - 200ml
  • Steamed rice or Raw rice - 1/2 cup
  • Green gram / Pacha payaru - 1/2 cup
  • Water - 1- 1.25 cups
  • Salt - As needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Channa dal - 1/2tsp
  • Green chilly - 2 no (slit into two)
  • Curry leaves - A few
  • Ginger- 1 inch (cut into pieces)
  • Hing / Asafetida - 3-4 generous pinches

  • Heat a kadai and dry roast the rice till it slightly puffs up.
  • In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
  • Now heat 1 tbsp of oil and temper the items given above in the same order.
  • Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
  • Add a drop of oil and a pinch of hing .Pressure cook for one whistle.
Delicious upma is ready to serve. I served with AAB sambhar.

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November 15, 2011

Pidi Karunai Kizhangu Chops / Yam Fry Recipe

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as "Karunai kizhangu kola urundai" and it was told to deep fry. But I followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar  and curd rice !!
yam fry

  • Pidi karunai - 4 nos
  • Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp
  • Tamarind paste - 1/2 tbsp
  • Turmeric powder - A pinch
  • Cloves - 2 nos
  • Cinnamon - 1 inch piece
  • Fennel seeds/ Soambu - 1 tsp
  • Garlic cloves - 4 nos
  • Red chillies - 5 - 7 nos
  • Shredded coconut - 1 tbsp
  • Ginger - 1 small piece
  • Salt & water - As needed.
  • Lime juice - Optional
  • Coriander leaves - To  garnish.

  1. Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
  2. Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
  3. Now grind all the items given above adding required salt & water to make a smooth paste.
  4. Remove the skin of the kizhangu and chop it round.
  5. Now mix the paste ans marinate for sometime. The  kizhangu should be fully coated with the paste.
  6. Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
  7. I Wanted a brown layer to be formed so i kept for a longer time.
  8. Finally garnish with coriander leaves and add lime juice if necessary.
  9. Karunai kizhangu Chops is ready !!

  • If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
  • If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

Elephant Foot Yam 300x200 Know about Karunai Kilangu (Elephant Foot Yam)
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November 9, 2011

Vazhaithandu Juice / Banana Stem Juice Recipe - Sweet And Salt Version

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in Salem, Lakshmi hotel. We loved it.It was mild in sweet and they served it chilled. We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold, I made at room temperature.Finally its your choice  !!

vazhaithandu juice sweet

  • Plantain stem /Vazhaithandu - 1 /2 no (medium size)
  • Boiled Milk - 1/2 cup (adjust)
  • Sugar - 2 tbsp
  • Water- If necessary

  • Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove).
  • Cut into rings while removing the fibre simultaneously that comes between the rings .
  • Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary.
  • Strain in a double cloth filter.Pour in a serving glass.
  • Serve it chilled or at room temperature !!

  • Vazhaithandu - 1/2 no (medium size)
  • Sour curd - 2tbsp
  • Salt & water - As needed
  • Pepper powder - 2 pinches (optional)
Coriander leaves - To garnish
  • Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change.
  • Grind the pieces along with curd and salt.
  • Add more water , whisk and strain in a double cloth filter.
  • Pour in a serving glass and  garnish with little coriander leaves
  • serve chill!! 

Vazhaithandu juice salt

  1. Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
  2. U can prepare the juice in another way .Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.
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November 1, 2011

Karisalankanni Keerai Chapathi - Keerai Paratha

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays softfor hours and onion raita is the best side dish. I use the same method to prepare palak and other keerai chapathis.

keerai chapath

1 cup - 200ml
  • Karisalankanni leaves- 1 bunch
  • Wheat flour - 1 cup
  • Besan flour  - 1 tbsp
  • Sambar powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Curd - 1/5 cup ( adjust)
  • Olive oil - 1 tsp
  • Salt -as needed
  • water - As needed
  • Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
  • Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
  • Roll to make thin chapathi and toast on a dosa tawa.
  • Serve hot with onion raita and pickle.

keerai chapath 1      

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