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April 29, 2014




Ragi is one of the healthiest and easily available millets all over the world.It is called as Finger Millet in English,Kezhvaragu/keppai/aariyam in Tamil,Ragi in Hindi & kannada,Ragulu,kooralu in Telugu & Panjapulle,moothari in Malayalam,Madua in Bengali & Nachni in Marathi.It has numerous health benefits and the most important is it is rich in calcium and fiber.I usually love to try varieties of ragi recipes.Recently i posted Ragi idli & dosa,fermentation method.Here comes yet another interesting and very tasty breakfast recipe,Ragi puttu.I learnt this from my MIL.Last time when she came here,she prepared this puttu for us without using a puttu maker.She prepared two versions,sweet puttu with jaggery & spicy version with onions and chillies.It was very nice and soft.She also insisted me to blog this recipe as it will help diabetic people to try a of variety of ragi recipe.Procedure is little bit lengthy but its totally worthy to try.Do try this ragi puttu recipe for your breakfast.I am sure your family would love it.




Ragi puttu recipe-Sweet n spicy versions

Ragi puttu recipe-Sweet n spicy versions Soft,healthy and tasty ragi puttu recipe without using a puttu maker !!
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

For puttu
  • Ragi flour - 2 cups
  • Wheat flour- 2 tsp
  • Gingely oil – 2 tsp
  • Salt -1 tsp
  • Water - as needed
  • chana dal or moong dal - 3 tbsp
For sweet version
  • Puttu flour - 1 cup
  • Grated jaggery - 1/2 cup
  • Cardamom - 2 nos (crushed)
  • Grated coconut - 2 tbsp
For spicy version
  • Puttu flour - 1 cup
  • Salt - as needed

To temper & saute

  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Big onion - 1 no (finely chopped)
  • Green chillies - 2 nos
  • Curry leaves - few
  • Coconut oil - 2 tsp
  • Crushed Cumin seeds -1 tsp

  • Take ragi flour & wheat flour,oil in a wide bowl.Mix the required salt and little water in a separate bowl.Sprinkle the salt water on ragi flour and mix well till u are able to make a shape as shown in the picture below. Now sieve this flour using a puttu sieve(puttu salladai-with big holes) and collect the flour.

ragi-puttu-step1 ragi-puttu-step2

  • Heat water in a idli pot.Keep a small bowl inside the idli pot and put chana dal.Cover it with required water.
  • Grease idli plate with little oil and spread the puttu flour in the plate.Make some holes and Steam it for 15 minutes.By this time,dal will also be blossomed.Remove,discard the excess water in the dal and set aside.


  • Remove the flour and divide into two batches.Use one cup of flour for sweet puttu and the remaining one for spicy puttu.
  • For sweet version : Melt jaggery adding little water,strain,add cardamom powder.Add the puttu flour,half of chana dal and grated coconut.Mix well.Serve immediately.


  • For spicy version,heat oil in a kadai and temper all the above said ingredients.
  • Saute onions,chillies,ginger bits and add the ragi flour & cooked chana dal.Check for salt and add more if needed.
  • Lastly add grated coconut ,mix well and serve hot !


Enjoy !


  • For variations,add sugar in place of jaggery syrup.It would be easier but addition of jaggery is healthier than sugar.
  • U can use moong dal instead of chana dal.Keep in mind,dal should not be over cooked.It should just blossom.
  • For spicy version,u can use big onions instead of small onions.

Healthy,tasty ragi puttu is ready for breakfast Smile

Ragi puttu recipe


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April 28, 2014



Paal kozhukattai with jaggery,coconut milk

Last monday we celebrated our 9th wedding anniversaryRed heart.We had a great day with our in-laws.My MIL treated us with this traditional paal kozhukattai recipeParty smile.I had it for the first time and loved it a lot.I usually make paal kozhukattai wih sugar & milk using instant idiyappam flour.I love it so much but Sendhil is not fond of that sweet/dessert as it is with sugar.He likes only his mom’s traditional paal kozhukattai recipe with jaggery & coconut milkSmile with tongue out.On our anniversary,when she prepared this recipe,i found it interesting.While serving,she cut the paal kozhukattai into pieces like halwa and gave us.Sendhil enjoyed it a lot.As i don’t like to have in pieces, i enjoyed eating it as dumplings in a bowl which u can find in the picture.So its purely ur choice of serving.U can serve it as dumplings or as a piece like halwaWinking smile..

Paal kozhukattai with coconut milk

Paal kozhukattai with jaggery and coconut milk

Paal kozhukattai with jaggery and coconut milk Traditional paal kozhukattai recipe - Rice balls cooked in coconut milk and sweetened with jaggery !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 2hours 10 minutes
Cook time: 20 Minutes
Total time: 2hours 30Minutes

To soak and grind
  • Idli rice - 1 cup
  • Salt - 1 tsp
  • Water - as required

  • Coconut - 1/2 no (big size)
  • Jaggery - 1 cup
  • Cardamom - 3-4 nos(crushed)
  • Milk or water - as needed

  • Wash and soak the rice for two hours and grind into a smooth paste thick paste.I used mixie to grind the batter.As i added more water,my batter became slightly watery.To make it thick,i wrapped the batter in a cotton towel to absorb the excess water.

Paal kozhukattai step 1

  • In the mean time.grate or cut the coconut into strands using the back of a thick ladle or kinfe.Grind it and extract the first milk using 1 cup of warm water.U’ll get around 1.5 cups of thick milk.Again grind the coconut adding 2 cups of water to extract the second milk.Add one cup of water to it and Keep aside.

paal kozhukattai step2

  • Take a thenkuzhal murukku press with three holes and fill the mould with batter.In a wide mouthed bowl,take the second coconut milk and allow it to boil.When it starts to roll boil,simmer the flame and press the dough directly.Stir it well and leave it for 2 minutes.Kozhukattai will be cooked and start to float on top.Again press the dough over it.No need to remove the cooked kozhukattai.Keep pressing the dough over and over.(Don’t worry,all the balls will be cooked properly).

paal kozhukattai step3

  • If u want,u can add some water while the balls are getting cooked.Balls should be well immersed in the coconut milk.So add water accordingly.
  • After all the balls are cooked,add grated jaggery and mix well.Boil for sometime till the raw smell of jaggery emanates completely.Lastly add the first coconut milk,cardamom powder and mix well.If u want to serve in bowl, switch off the flame,remove and serve hot or warm.

paal kozhukattai step4

paal kozhukattai step5

  • To make into pieces,stir the rice balls till all the coconut milk gets absorbed and becomes thick.Pour in a plate and spread it.After it becomes warm,draw the lines and cut into pieces after it cools down.Serve and enjoy !!


  • For variations,u can add sugar in place of jaggery.
  • If u find the batter too hard while pressing,sprinkle some water,make it little loose and press it.While pressing in batches,cover the remaining dough to avoid drying.
  • Pressing in thenkuzhal mould makes the job easy.Else u have make small balls,steam in idli pot and proceed.Soon i will share a recipe with sugar and milk.

Paal kozhukattai recipe with coconut milk

Enjoy this paal kozhukattai as evening snack.It tastes yummm !!




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April 26, 2014


Avocado milkshake recipe
Avocado milkshake recipe was in my try list for a long time.In Indian juice shops,it is mostly mentioned as butter fruit juice.Based on its consistency u can call it as a juice or milkshake.I tasted this milkshake without condensed in a juice shop recently.It was very nice yes.From then,i wanted to post this recipe in my food book because this is the easiest avocado recipes and it amazing health benefits.As u all know,avocado recipes tastes the best only when the fruit is ripe else u can't even taste a bit of it  and U have to throw the entire dish into the binfrown.Please be careful while buying an avocado.Check out this link on How to choose n buy Avocado if u are buying it for the first time.When u have a ripe avocado in hand,don't forget to try this healthy,easy n tasty milkshake recipe.U'll love its taste.Do check out my super soft avocado paratha and guacamole dip  with its health benefits if u are interested.

Avocado image
How to cut avocado

Avocado Milkshake recipe/Butter fruit juice

Avocado milkshake recipe Healthy Avocado milkshake recipe with just 3 ingredients !
Cuisine: Indian Category: Juices Yields: 2-3 Cups
Prep Time: Cook Time: Total Time:

  • Ripe Butter fruit/Avocado - 1/2 no
  • Cold milk - 2 cups
  • Sugar - 1- 2 tbsp
  1. Wash and cut avocado into two vertically. U'll find a big seed inside.Remove it and discard.Now scoop out the pulp using a ladle.
  2. Grind it in a mixer or juicer adding sugar or honey &  cold milk.Adjust more or less milk based on the desired consistency.

Nutrition Information Per Serving

Serving Size The serving size, in terms of the number of volume or mass
Calories 300
Fat (grams) 25
Cholestrol (milligrams) 0
Saturated Fat (grams) 5
Unsaturated Fat (grams) 15
Trans Fat (grams) 0
Carbohydrate (grams) 15
Protein (grams) 0
Fiber (grams) 16
Sodium (milligrams) 0
Source   :

  • For variations,Use honey in place of sugar.
  • U can also add condensed milk for rich taste.

 Avocado milkshake recipe

Enjoy this healthy,tasty milkshake and stay fit !
Butter fruit juice recipe

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April 24, 2014


Onion uttapam recipe

Kadai onion uttapam is my MIL’s special way of making onion dosa.This is Sendhil’s favourite breakfast recipe.I call this dosa as South Indian pancake Smile with tongue out .My in-laws are here in my place and we are having a good time together.Whenever my MIL visits us,i tell her to make some of her special recipes.This time she prepared paal kozhukattai & onion uthappam recipe.I will share paal kozhukattai in my next post.I usually make onion uthappam or tomato onion uttapam with leftover idli,dosa batter after it becomes too sour.I follow my mom’s method & make in open dosa pan.But my MIL always makes oothappam in kadai(irumbu chatti).With the smell of roasted onions,it gives a nice taste & flavour.So i thought of sharing this method which may be new to some of u.Friends,If u are bored of making oothappam in dosa pan,do try this method for a change.U’ll love it Smile.Bachelor’s can also give this a try.U can make it easily in a non-stick kadai.

Onion uttapam recipe

Kadai onion uttapam recipe

Kadai onion uttapam recipe Onion uttapam recipe in an interesting way !
Cuisine: Indian
Category: Breakfast
Serves: 5
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


  • Idli,dosa batter -1 cup
  • Big onion -2 nos
  • Water - very little
  • Gingely Oil or cooking oil – as required

  • Wash and peel the big onions.Slice it using a chips slicer.By this way,u will get thin strands.
  • In a bowl,take the batter and dilute it slightly adding 1-2 tbsp of water if the batter is very thick.
  • Heat kadai and add 2 tsp of oil.Put some onion slices.Pour a ladle full of batter covering the onions.Sprinkle some more onions generously over the batter.Make a small dent in the center using the ladle and drizzle 2 tsp of oil in the sides and middle(refer picture).
  • Keep the flame medium and cover the kadai for 2 minutes.Open the kadai and flip the uttapam using a slotted ladle.Again cover cook for some more time till the onions turn golden brown. Adjust the flame whenever necessary.
  • Remove with a slotted ladle and enjoy eating hot with ur favourite chutney,sambar !


  • Adding oil generously gives u a nice,flavoured,roasted onions in dosa.
  • For variations,u can add few chopped tomatoes and make tomato,onion uttapam.
  • U can also sprinkle pepper powder or idli milagai podi for more taste.

Onion uttapam recipe

Onion uttappam with coconut chutney,Green chutney & idli podi for breakfast.
How is it,super illa Winking smileBe right back

Onion uttapam recipe

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April 22, 2014


Kootanchoru rice
Tirunelveli famous Kootanchoru @ kadamba sadam is one of the signature recipes of my mom.Mostly Nellai people make this rice for picnic/trips and for guests.This is one of the best foods for travel.It stays good for one to two days without refrigeration.When(me & my sis) we were young,we used to go to thatha,aachi’s house in Nellai for every summer vacation.My periamma and chithi also comes with their family.We go for a one day trip to tiruchendur & kutralam every year.Amma,periamma and chithi together prepare this rice in early morning in a big eeya paanai traditionally for 10-12 people and pack in a big vaali(thooku chatti) for travel.We have this rice for lunch in a  piece of vazhai ilai(banana leaf) after a nice bath in five falls,kutralam. With the awesome smell of banana leaf,it tastes great & we all have minimum of two servingsSmile with tongue out.Vathal/vadagam or  appalam  is the best side dish for kootanchoru.This rice tastes the best after it cools down.
Last week my mom was with me for two days.I told her to prepare this rice for our lunch and of course for blogging because some of my Nellai readers asked me to share kootanchoru recipe after trying my uluntham paruppu sadam.I asked my mom to prepare using pressure cooker but mom said making this rice in eeya paanai or indalium vessel or kadai gives the right consistency to the rice,vegetables and tastes great.As she said,it was very flavourful and tasty.But she also told the method on how to make in pressure cooker if needed.I have shared it below .Kootanchoru is very easy to prepare if u have chopped onions & vegetables ready in hand.It takes just 20 minutes to prepare this rice.I personally feel,it is better to do chopping & grinding work the previous night if u plan to make this rice for next day travel.
Sendhil had it for the first time and loved it.We had this rice for lunch and the leftover for dinner too.My mom & dad packed this rice in a foil box & took it for their train journey.Friends,if u plan for a picnic,do prepare this rice.I am sure u can have a delectable lunch.Thumbs up

Kootanchoru recipe

Kootanchoru recipe Tirunelveli style kootanchoru recipe – Ideal & tasty food for travel !
Cuisine: Indian
Category: Lunch
Serves: Serves 6-7
Prep time: 20 Minutes
Cook time: 30 Minutes
Total time: 50 Minutes

To chop
  • Carrot - 2 nos
  • Beans -  10 nos
  • Potato - 1 no (big)
  • Broad beans - 10 nos
  • Raw banana - 1/2 no
  • Raw mango - 1/2 no
  • Brinjal - 3 nos
  • Drumstick - 1 no
  • Drumstick leaves & arai keerai – a handful
To cook
  • Rice - 1.5cups
  • Toor dal - 1/2 cup
  • Water - 12 cups
  • Tamarind – Small lemon size( use big lemon size if u don’t add raw mangoes)
To grind
Paste -1
  • Red chillies – 12-14 nos
  • Small onions – 30-40 nos (3/4 cup)
  • Garlic cloves - 2 bulbs(small) or 1 bulb if big variety
  • Jeera- 1 tsp
To saute
  • Cooking oil -  1 tbsp
  • Small onions - 15 nos
  • Green chillies – 2 to 4 nos ( adjust)
Grated coconut – 1/2 cup
To temper
  • Gingely oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal – 1 tsp
  • Vadagam – 2-3 tbsp (OR)Small onions-20 nos(finely chopped)
  • Curry leaves – half handful

  • Grind red chillies adding required water to make a smooth paste.This is paste-1.Set aside.
Kootanchoru step2
  • Wash and peel the small onions,garlic cloves and grind with jeera& water to make paste-2.
Kootanchoru step1
  • Soak tamarind in enough water.Take the extract using 1.5 cups of water and mix the paste-1 & paste-2,turmeric powder and salt.
Kootanchoru step3
  • Wash and chop all the vegetables of uniform size and keep the raw banana & potato cubes immersed in water till use.Chop drumstick,chop raw mango into big cubes as shown in the picture.
Kootanchoru step4
  • In a big vessel(preferably, eeya paanai or indalium vessel) take the mentioned quantity of water.When the water starts to boil,add toor dal,turmeric powder.Allow it to cook till the dal blossoms.It should be mashable.
Kootanchoru step5
  • After the dal is 3/4th cooked,add all the vegetables & keerai(greens) except raw mango pieces.It takes 10 minutes for all the vegetables to cook.Keep stirring whenever necessary.
  • After 10 minutes,wash and add the rice.Again boil for 10-15 minutes and check whether rice is done.Rice absorbs all the water and gets cooked.Add the required salt.
Kootanchoru step6
  • Check if the rice is cooked properly.Use back of the ladle to mix the rice to avoid it turning too mushy.In the mean time,heat 1tbsp oil in a kadai and saute onions,green chillies & add to rice.
Kootanchoru step7
  • Now add mango pieces.It takes 5 minutes & mango pieces will be half cooked.
Kootanchoru step8
  • Now add the tamarind extract mixture and allow it to boil for 5 minutes in medium flame.Keep stirring every now & then to avoid burnt bottom.
  • Remove the mango pieces alone after it is cooked yet firm in shape else mango will become mushy & mixed with the rice completely leaving the skin.It makes the rice tangy.
Kootanchoru step9
  • Use back of the ladle or fork like ladle to mix the rice.Lastly add grated coconut & mix well. 
Kootanchoru step10
  • Finally, temper all the ingredients given under”to temper” and add to the rice.Rice looks mushy initially but its consistency will get adjusted after it cools down.
Kootanchoru step11
Just before serving,add the cooked raw mango pieces & mix well.
  • Give a standing time of minimum one-two hours because it takes this time for all the taste to blend well with the rice.
Serve with koozh vathal/Vadam..!! Tastes great !!
**Do not use ur hands at any cost while serving.Rice will be spoiled very soon.So always use a ladle.


  • Take toor dal with 2 cups of water in pressure cooker and cook in high flame for 2-3 whistles.
  • Remove the lid and add the rice and chopped vegetables except raw mango.Cook it adding 6 cups of water & salt.
  • After rice is cooked,open the lid and add the sauteed onions,chillies,tamarind extract mixture & raw mango pieces & salt if needed.
  • Allow the raw mango to cook well. Rice absorbs all the tamarind extract mixture.Use fork like ladle to mix the rice.Simmer the flame & boil for few minutes.
  • Lastly add grated coconut & tempered ingredients.Mix well,check for taste.Give a standing time of 1-2 hours & serve with vathal/vadam.
  • If the rice is too spicy,add little tamarind extract & grated coconut.It balances the taste.
  • If the rice is too tangy,add some chilli powder mixed in water & boil for sometime with rice.Add little salt if needed.
  • Adding a handful of drumstick leaves & arai keerai is suggested for this rice.But i din’t add both as i din’t have the stock.
  • Raw mango is purely optional but it gives a nice flavour to this rice.If u don’t add raw mango pieces,use big lemon size tamarind.
  • Adjust the quantity of red chillies based on ur taste buds.But use tamarind in correct quantity if u reduce chillies.

Pack this rice in a foil box for ur travel and enjoy with vadagam/Vathal & appalam.It tastes great !!!
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