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August 31, 2016

Sweet Ammini Kozhukattai Recipe – Easy Kozhukattai Recipes

Sweet ammini kozhukattai recipe
Ammini kozhukattai also known as Ammani / mani kozhukattai in Tamil, mini rice balls in English, Undrallu/Bellam Kudumulu in Telugu is a very easy to make kozhukattai variety. People make sweet and spicy version of this kolukattai for evening snacks and during Ganesh Chaturthi festival as an offering to God. Long back I shared ammini kozhukattai under low calorie snack. But this is the first time I tried sweet ammini kozhukattai i.e Vella Kozhukattai and masala ammini kozhukattai/Spicy kozhukattai. Sweet kozhukattai can be prepared in various ways. I made this with store bought rice flour by directly cooking it in jaggery syrup just like sweet pidi kozhukattai. Usually I make kozhukattai with store bought idiyappam flour but this time I tried with Anil kozhukattai maavu. It came out super soft, delicious and flavorful. If you are looking for an easy sweet kozhukattai recipe without making pooranam/stuffing part, this is the best choice. Kids would love it too. Even bachelors can try this for Ganesha pooja. Make this easy, cute looking sweet ammini kozhukattai/ Inippu kozhukattai for this Vinayaka chaturthi festival and enjoy ! Lets see how to prepare soft and tasty sweet ammini kozhukattai with step by step photos !
Check out my Full collection of Ganesh Chaturthi recipes HERE

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Ganesh Chaturthi Pooja Procedure / Puja Vidhi / Pooja Vidhanam

Ganesh chaturthi pooja vidhanam
I have shared Ganesh Chaturthi Pooja / Pooja vidhi / Pooja vidhanam with slokhas and mantra in PDF format in Tamil as per my readers request. Last year I made a post on with details about Abishekam things, pooja items along with its procedures and Ganesh chaturthi recipes links. But it is purely based on my family’s tradition and practice. Some people have the practice of keeping Kalasha and Gouri on this day. Recently one of my readers requested me to share Ganesh Chaturthi Pooja Vidhanam/Puja vidhi along with mantras just like my Varalakshmi Vratham pooja post. So I referred my book “Avanai maadha Pooja Vidhanam” ( My friend Shalini’s gift) and shared the slokhas, detailed pooja method with pictures and Ganesha story in PDF format ( you can see at the end of post) to help people who wish to celebrate Ganesh chaturthi pooja in an authentic way. I have shared pooja vidhanam in Tamil. So I have mentioned some useful links for pooja vidhi in Sanskrit, Hindi, Telugu and Kannada at the end of the post. Hope you find them useful.

Ganesh Chaturthi festival is celebrated as the birthday of Lord Ganesha.He is the first worshipped God before any holy puja or occasion.This year 2018, Vinayagar Chaturthi festival falls on September-13th, Thursday. This festival is also known as 'Vinayak Chaturthi' or 'Vinayaka Chavithi' .It is observed during the Hindu month of Bhadra in Hindi /Avani in Tamil (mid-August to mid-September). For more information on Ganesh chaturthi festival, click this link .
Click this Video on how to make Homemade Ganesh using Kozhukattai dough.

For Ganesh chaturthi Kolam/Rangoli designs, please Visit my in-laws blog for Learn kolam.

Disclaimer : The pictures and pooja procedures I shared in this post are from a devotional book gifted by my friend. This is just one of the ways of celebration. It may vary from place to place. Please consult the elders in your family and follow your tradition.Beginners can follow this if you don’t have any specific procedure at home. Thanks for visiting this page.

How to celebrate Ganesh chaturthi at home


List for Abishekam, pooja and neivedyam
  • Ganesh idol

  • Wooden plank or peeta to place Ganesha

  • Flowers

  • Milk

  • Curd

  • Honey

  • Tender coconut water

  • Water

  • Rice flour

  • Sesame oil

  • Turmeric powder

  • Shikakai powder

  • Kumkum,Sandal paste

  • Panchamirtham (Curd based delicacy consisting of Panch(5) items: Milk, Sugar, Ghee (clarified butter), Honey, Bananas)  Some items are not shown in pic.

    Ganesh chaturthi pooja


    For Decoration and pooja

    • Vastram for Ganesha ( New blouse bit or dhoti cloth)

    • Mupiri nool for poonool ( 3 threaded string)

    • ArugamPul (Bermuda grass (English). Arugampul (Tamil), Dhub (Hindi), Durva (Sanskrit). Karuka (Malayalam), Garikagoddi (Telugu), Garikoihallu (Kannada))

    • Tulsi leaves ( Its allowed only on this day)

    • Vellerukku Malai ( White flower garland, refer the above picture)

    • Yellow rice/Akshathai

    • Flowers

    • Kumkum, Sandal powder

    • Incense stick

    • Camphor

    • Sesame oil & ghee for lamp

    • Fruits,coconut,betel leaves & betel nut for offering

    • Banana leaf

    • Turmeric powder for manjal pillayar

        For Neivedyam recipes

        Click THIS LINK for Neivedyam recipes collection.

    • Coconut

    • Jaggery

    • Chana dal/Moong dal

    • Sugar

    • Besan

    • Urad dal

    • Green chillies,ginger,salt ( for pooran)

    • Raw rice for payasam

    • Urad dal for vada

    • Wheat flour,banana & jaggery for appam

    • Sesame seeds for ellu urundai

    • Click HERE to see the no onion no garlic lunch menu cooking with ingredients

    how to celebrate ganesh chaturthi
    Abhishekam Orderhow to celebrate ganesh chaturthi

    Benefits of Abhishekam
    PANCHAGAVYAM - Removes all sins of mankind
    PANCHAMRUTHAM - Gives wealth
    GHEE- Gives Moksha state
    MILK - Gives long life
    CURD - Gives Good Children
    HONEY - Melodious voice
    RICE POWDER - Frees from debts
    SUGAR CANE JUICE - Gives good health and removes enmity
    LIME JUICE - Removes fear of death
    TENDER COCONUT JUICE - Gives enjoyment and full satisfaction in life
    SANDAL PASTE - Gives Lakshmi's Grace
    SUGAR - Removes enmity
    Source :
    how to celebrate ganesh chaturthi

    Abhishekam should be done by the elders of the family. In our house, my daughter sits with my husband and do the abhishekam :)  Refer the above picture. If you are having Ganesha made of Turmeric powder, soft clay or Kozhukattai dough, pour water and other abhishekam items only in spoons else Ganesha will dissolve in water.

    You can chant this Ganesha Gayathri mantram while doing Abhishekam.
    Om Tatpurushaya Vidmahe Vakratundaya dheemahi, Tanno Danti Prachodayat”

    Draw Kolam/Rangoli on where you are going to do the pooja.Take all the abhishekham items in a plate as shown in the picture. Keep a bowl full of water.Keep some flowers in a plate. Keep an incense stick and a camphor ready.Take a wide plate ( thambaalam). Place a wooden plank inside it and keep the Ganesh idol. Start the abhishekam by putting some flowers and few drops of water. Before doing abhishekam,keep this mind. Ganesh idol should not fall down during abhishekam. So do not pour more water. Touch the idol carefully with support. First do the sesame oil abhishekam, then apply shikakai powder.Wash it well by adding water.Then apply turmeric powder, light the incense stick and show the dhoop & dheep. Mix rice flour in water and do the abhishekam.Then comes milk, lemon juice, tender coconut water, curd, panchamirtham followed by honey. Collect the panchamirtham with honey in a plate.Pour some water and then continue with sandal paste, Kumkum and lastly viboodhi abhishekam. Finish the abhishekam with little milk.Show the dheep. Pour water and start to decorate the Ganesh. Collect all the abhishekam water in the wide plate and pour in tulsi plant or under some trees.

    Lord Ganesha Decoration

    Wipe the idol with a clean cloth. Put a poonool / Mupiri nool(3 threaded string) from left to right keeping Ganesha facing towards you. Then wear a new cloth for the idol. Decorate with Tulsi leaves (Generally Tulsi should not be used to decorate Ganesha. But it is allowed only on this day.) Vellerukku malai, arugampul malai and flowers. After abhishekam & decoration,start doing the pooja.

    How to do pooja

    Check out this PDF for detailed pooja stotras in Tamil. Please download it and follow the directions.

    Before you start the pooja, keep lots of flowers, leaves and Arugampul in a plate. Make a small cone shaped pillayar/Ganesh with turmeric powder and keep a kumkum dot. Keep a small bowl full of Panchamirtham and a spoonful of honey in a bowl.

    If you are placing Kalash, It should be placed firmly on a Copper/Silver plate with rice spread on it. A Coconut is placed over the mouth of the Kalash. Five mango leaves are placed inside the kalash before placing the coconut (like a skirting).

    The decorated Ganesha Idol can be placed above on a table/stool and the Kalasha and its plate can be placed in the ground. Light the lamp on the sides of Ganesha. Keep the small turmeric Ganesha( made of turmeric powder mixed with little water) nearby the idol. Keep kumkum & flowers. Place a plate with 5 types of fruits, broken coconut, betel leaves and nuts in front of the God.
    In another plate or banana leaf,spread the neivdeyam recipes. Kozhukattai varieties comes to the left side of Ganesha. Rice and other items has to be kept in the usual order. Refer picture for the idea. Keep payasam and aval.pori kadalai/Puffed rice with peanuts in small bowls. Start doing the pooja.

    For any pooja, Poorvanga pooja is considered as Pradhana pooja. So keep the turmeric Ganesha before the Ganesh idol and start the poorvanga pooja mantra. 

    Check out this PDF for detailed pooja stotras with method in Tamil. Please download it and follow the directions. For complete Puja vidhi in Hindi, Tamil, English, Kannada, Telugu and Malayalam, Please refer THIS LINKFinish the pooja with mangala aarti !

    Ganesha Chaturthi pooja vidhi with mantras in sanskrit / english

    Please use to transliterate the mantras to your script (tamil / telugu / kannada ) from Devanagari.

    Siddhi Vinayaka Ashtottara sadha namavali  in other languages

    Sanskrit -

    Tamil -

    Telugu -

    English - IAST -


    • Click this LINK for Pooja Vidhanam Audio in Telugu
    • Check this LINK , LINK for Pooja Vidhanam Audio in Tamil
    • For Hindi version,check this youtube video LINK

     After celebration procedures ( Visarjanam)

    On Chaturthi evening, make wheat flour appam and do the neivedyam.The next day morning, you can keep idli for neivedyam or simply fruits would do. On afternoon, keep dal and rice with ghee for neivedyam. Continue this neivedyam till Ganesha stays in your house.The next day or the third day, take the ganesha idol along with flowers, vastram, some puffed rice, jaggery and fried gram dal(Do not remove anything from idol) and put it in water. Let the Ganesh idol dissolve in water and take away all the misfortunes of people.
      Click THIS LINK for Neivedyam recipes collection.
    ganesh chaturthi pooja vidhanam

    Neivedyam Recipes


    Please click this LINK for full collection of neivedyam recipes.This is the LINK for Kozhukattai making Videos & Homemade Ganesh idol using rice flour dough.

    Disclaimer : The pictures and pooja procedures I shared in this post are from a devotional book gifted by my friend. This is just one of the ways of celebration. It may vary from place to place. Please consult the elders in your family and follow your tradition.Beginners can follow this if you don’t have any specific procedure at home. Thanks for visiting this page.

    Wish you all a very happy Ganesh chaturthi !
    Thanks for visiting this page !

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    August 29, 2016

    Vegetable Paya Recipe - Side dish For Appam, Idiyappam

    Vegetable paya recipe
    Appam paya – Many of you would have heard this combo or tasted in restaurants. Paya – Popularly known as “Attukal Paya” is one of the most popular side dish for appam & idiyappam in Tamil nadu. It is basically a South Asian food that is served in festivals and occasions. Paaya means “Feet” in Urdu and Hindi.This dish is prepared by cooking goat legs (Trotters in English) in a spicy masala curry.This dish is adapted in local cuisines and this paya recipe vary regionally. The cooked leg pieces is served as soup for patients as it is considered to be healthy.I have heard about this dish from my Chennai friends. I thought it would taste more like Parota Salna. Recently my friend Shalini told she tasted appam with vegetable paya in Saravana bhavan Grand style hotel in Salem. It tempted me to try this recipe at home. I browsed few mutton paya recipes and got this particular version from Mullai’s blog. I tweaked the recipe slightly as per my convenience and used potato instead of mutton. I made it for our Sunday breakfast as a side dish for South Indian appam recipe.It came out finger licking delicious. Sendhil and myself loved it a lot. I am sure, I will make this vegetable paya recipe often in my kitchen. Friends, do try this side dish for appam and idiyappam for a change. You will love it like us. You can prepare this gravy with mixed vegetables too. Ok, Lets see how to prepare paya recipe with potato ( Vegetarian version) with step by step photo !

    From tomorrow I will start posting Ganesh chaturthi recipes.
    Vegetable paya

    Paya recipe - Vegetarian version with potato

    Paya recipe - Vegetarian version with potato Paya recipe - Side dish for appam with potato
    Cuisine: Indian
    Category: Side dish
    Serves: Serves 2-3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes

    1 cup – 250ml 

    • Potato - 2 nos
    • Big onion - 1 no
    • Tomato - 2 nos.
    • Cooking oil - 2 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2 no
    • G&G paste - 1 tsp
    • Cardamom - 1 no
    • Bayleaf - 1 no
    • Black stone flower - 1 no
    • Fennel seeds - 1/2 tsp
    • Turmeric powder - 1/8 tsp
    • Red chilli powder - 1 tsp ( I used kashmiri chilli pwd)
    • Garam masala powder or chicken masala powder – 1/2 tsp
    • Salt & water - as needed
    To saute & grind : Paste 1
    • Cooking oil - 1 tbsp
    • Medium sized Big onion - 1 no or small onion - 6 nos
    • Coriander seeds/Dhania - 1.5 tsp
    • Green chillies - 2-3 nos ( use 4 for more spicy taste)
    For paste-2
    • Grated coconut - 1/4 cup
    • Pottukadalai/Fried gram - 2 tsp
    • Water – to grind
    Mint + coriander leaves – to garnish

    • Wash and peel the skin of potato. Cut into strips of 2 inches and set aside.I chopped it lengthwise to resemble goat legs ; )) Chop onion,tomato and keep apart.
    • In a kadai, heat oil and saute one chopped big onion, dhania seeds and green chillies. Switch off the flame and let it cool. Grind it along with coconut + Fried gram dal as I did. OR As per the original recipe, you should grind Dhania+green chilli+ onion to a smooth paste (Paste 1). Grind coconut + fried gram dal to a smooth paste separately ( Paste 2).But I ground everything together.
    Vegetable paya
    • In a cooker base, heat oil and saute cinnamon, cloves, bayleaf, black stone flower, cardamom and fennel seeds. Add the chopped onions, g&g paste ( If you grind dhania+ chillies+onion paste separately, add it at this stage. Saute until its raw smell goes off.) Now add tomato, red chilli powder, turmeric powder, salt and saute until mushy. To this, add the sliced potato strips. Mix well for sometime. (Add coconut paste.i.e paste 2 if you have ground it seperately)
    Vegetable paya
    • Now add the ground coconut paste and saute for a minute. Add 1.5 cups of water and garam masala powder. Mix well and pressure cook for one whistle in low flame or till the potato cooks soft but retain its shape.
    Vegetable paya

    Vegetable paya
    • Open the cooker after the steam is released. Mix well and check for taste and consistency. Add more salt, water and chilli powder if needed. Give a boil and finally garnish with mint+coriander leaves. This gravy thickens over time. So add more water accordingly.
    Vegetable paya

    Enjoy !

    • Adjust the quantity of chilli powder and green chillies as per your taste.
    • You can skip adding coconut paste and make a watery gravy too.
    • Instead of potato, you can use mixed vegetables like carrot, cauliflower, peas and beans.
    Delicious Vegetable paya with appam is a delectable combo. Do try it and enjoy !
    Appam paya - Paya curry recipe
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    August 24, 2016

    Uppu Seedai & Vella Seedai Recipe With Store Bought Rice Flour

    Uppu seedai - Vella seedai
    Uppu Seedai/Salt seedai and Vella seedai/Sweet seedai recipes using store bought rice flour with tips and tricks to avoid bursting. Seedai is one of the most important Neivedyam recipes for Krishna Jayanthi @ Gokulashtami festival in Tamil nadu. Usually we make seedai recipes with homemade processed rice flour and roasted urad dal flour. I have already shared our traditional uppu Cheedai and vella cheedai recipes long back. This year, I tried cheedai using store bought rice flour as it is easy and quick to make. I used Anil Kozhukattai flour. I guess Idiyappam flour works well too. I won't say this seedai will melt-in-mouth like Adayar Ananda bhavan seedai, but it came out equally crispy and crunchy when compared with the traditional ones. Above all, It din’t burst Happy. Cracks in the sweet seedai is unavoidable though. If you are a beginner, use the same quantity I mentioned here. Once you got them right, you can go for doubling the quantity. Friends, If you don’t have enough time to make processed rice flour but still want to make seedai, try this easy version with store bought rice flour. Follow the steps carefully if you are a beginner. You can make it really well. Have a great Krishna Jayanthi celebration Happy . Check out my other Gokulashtami recipes in THIS LINK. Lets see how to make uppu seedai and vella seedai with rice flour ( Kozhukattai flour) and tips to make it without bursting.
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    August 22, 2016

    Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

    Gopalkala recipe
    If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

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    August 19, 2016

    Poha Kheer - Choora Kheer - Aval Payasam With Sugar - Krishna Janmashtami Recipes

    Poha kheer
    Poha kheer also known as Choora Kheer ( Aval Payasam in Tamil, Pressed rice/Rice flakes pudding in English, Atukula payasam in Telugu, Avalakki payasa in Kannada) is a creamy, rich North Indian dessert recipe made using Milk, pressed rice, sugar, nuts and cardamom powder. Krishna Janmashtami/Gokulashtami festival is around the corner. We South Indians i.e Tamil people make sweet seedai, Salt seedai, Kai murukku, Paal payasam and appam for the festival whereas North Indians make their specialty recipes like Rice Kheer/ Poha kheer, Kalakand, Shrikand, Gopalkala, Mathura Ke peda and many more. Actually I bookmarked these recipes long back but I couldn’t try them.So this year I started with a North Indian recipe for Krishna Jayanthi festival.. I followed Sanjeev Kapoor’s recipe but used more milk than the mentioned quantity. Its so easy to make and it came out creamy and delicious.This kheer can be given for babies too. Actually Sendhil  & Raksha is not a big fan of Poha kheer with sugar. But they liked this a lot. Try this easy kheer recipe for this Janmashtami festival and offer to God. Lets see how to make poha kheer with step by step photos and a video ( Will update soon) !
    Check out my other Krishna Jayanthi recipes HERE

    Poha kheer recipe

    Poha kheer/ Aval Payasam

    Poha kheer/ Aval Payasam Poha kheer/Choora kheer recipe - Krishna Janmashtami Recipes
    Cuisine: North Indian
    Category: Dessert
    Serves: Serves 2-3
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes

    1 cup - 250ml
    • Thick poha/Aval/Rice flakes - 1/4 cup
    • Milk – 1.5 cups
    • Sugar – 2.5 tbsp
    • Cashews, Almonds and Raisins - 5 each
    • Saffron threads - few
    • Cardamom powder - 1/8 tsp
    • Ghee - 1 tbsp

    • Boil milk in a pan. In the mean time, heat ghee in a kadai. Roast cashews, almond and raisins. Remove in a plate leaving the ghee in the pan. In the same ghee, roast poha for 2 minutes. It will roast with a nice flavor. (Skip roasting poha. Just wash and add to milk. Some versions call for this method too)
    Poha kheer recipe
    Poha kheer recipe
    • Add the roasted rice flakes to the boiling milk. Cover and cook the poha in very low flame. It takes nearly 10 minutes to cook. Mix it well once or twice in between. Make sure the bottom is not burnt. If needed, add 1/4 cup more milk in the middle.
    Poha kheer recipe
    • After the poha is cooked well, add sugar and mix well. Add cardamom powder and roasted nuts. Add saffron threads if you wish. Mix well and give a boil. Switch off the flame and serve warm.
    Note : This kheer thickens over time. So add more milk and sugar while serving to adjust its consistency and sweetness. Boil for a minute and serve warm. Enjoy !

    Easy, yummy Poha kheer is ready to enjoy !
    Poha kheer recipe

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    August 17, 2016

    Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

    Easy hotel sambar recipe for idli

    This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently. As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !
    Check out my other Idli Sambar varieties too !
    restaurant style idli sambar

    Hotel Style Idli sambar Recipe

    Hotel Style Idli sambar Recipe Hotel style idli sambar recipe - Quick version
    Cuisine: South Indian
    Category: Side dish For Idli, dosa
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes

    1 cup - 250ml
    • Toor Dal - 1/4 cup
    • Moong dal - 1 tbsp
    • Turmeric powder - 1/4 tsp
    • Cooking oil - few drops
    • Water - 2 cups
    • Big onion - 1 no (cubed) Or shallots/small onion - 10nos
    • Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato)
    • Asafetida/Hing - a big pinch
    • Curry leaves - few
    • Grated jaggery - 1/2 tsp
    • Besan flour – 1 tsp
    To temper
    • Cooking oil or ghee - 1 tbsp ( Use ghee for best taste)
    • Mustard seeds - 1 tsp
    • Methi seeds - 1/8 tsp( 5nos)
    • Cumin seeds - 1/4 tsp
    • Urad dal - 1/2 tsp
    • Sambar powder - 1 tbsp
    • Red chilli powder – 1/2 tsp
    • Dhania powder – 1 tsp
    Ghee  - 1 tsp & coriander leaves - to garnish

    ** Skip onion to make no onion, no garlic idli sambar
    ** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar.
    **Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

    • Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well.
    Hotel style idli sambar recipe
    • Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve.
      Hotel style idli sambar recipe
    • Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

    Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !
    You will love it Love Struck
    restaurant style sambar for idli

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    August 16, 2016

    Vazhaipoo Dosai Recipe – Banana Flower Dosa

    Vazhaipoo dosai
    Recently I tasted vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo/ banana flower. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . Make sure you use fresh banana flower and its not bitter to taste.Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.

    Don’t forget to check out my how to clean vazhaipooVazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.
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    August 12, 2016

    Poornam Boorelu Recipe – How To Make Poornalu – Andhra Burelu

    Poornam boorelu
    Poornam Boorelu/Poornalu/ Burelu (In Telugu) is one of the most important Neivedyam /Prasadam recipes for Varalakshmi Vratham in Andhra. Most of the people make this during Diwali and Ganesh chaturthi too. Boorelu is very similar to Tamil nadu style Suzhiyam/Suzhiyan recipe but the ingredients used for the outer covering is different. In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making Pooranam is one and the same. Pooranam ( Stuffing) can be made with Senaga pappu ( Chana Dal ), Pesarapappu ( Moong dal ) or Kobbari ( Coconut). This morning I tried it for pooja and of course to post this special recipe on this Varamahalakshmi festival day. Even though its my first attempt, it came out very well and I am happy with the result. For this recipe, I asked my neighbor Sowjanya who is from Andhra. She told, on Varamahalakshmi, they make a count of 9 boorelu/poornalu and offer to God. It should be consumed only by the family members after the pooja. So its a must and should sweet recipe to be made for them during this festival.She shared her recipe along with some useful tips too. Thank you Sowjanya for the perfect recipe. We all loved it. Do try this Andhra special sweet recipe for festivals and have a great celebration. Ok, Lets see how to make Pooranam Boorelu ( Poornalu) with step by step pictures.
    Andhra boorelu

    Pooranam Boorelu Recipe

    Pooranam Boorelu Recipe Pooranam Boorelu - Andhra style senagapappu boorelu recipe
    Cuisine: Indian
    Category: Sweet
    Serves: 9 nos
    Prep time: 5 Hours
    Cook time: 3 Minutes
    Total time: 5H03Minutes

    For the stuffing/Pooranam
    • Chana dal - 1/2 cup
    • Grated jaggery - 3/4 cup
    • Water - 1/3 cup
    • Cardamom - 2 nos
    • Grated coconut - 1//4 cup
    For the outer covering
    • Raw rice - 1/2 cup
    • Round white urad dal - 1/4 cup
    • Water - as needed
    • Salt - A pinch
    • Sugar - 1/2 tsp
    • Cooking oil - to deep fry

    • Wash and soak the rice and dal together for minimum 4 hours. Over night soaking is also fine. Grind it to a slightly coarse paste in dosa batter consistency adding required water. Make sure batter is not too thin. Set the batter aside for one to 5 hours. But I used it immediately without resting time.
    • Wash and pressure cook chana dal adding enough water. Chana dal should be blossomed and retain its shape ( i.e when you press the dal, it should become mushy) Do not over cook the dal. Grind it to a coarse paste without adding water or mash it with a ladle.
    Poornalu - Poornam boorelu
    • In a pan, melt jaggery adding water. Strain it to remove the impurities using a metal strainer. Boil the syrup till it becomes frothy or reaches one string consistency. Add the ground chana dal paste, cardamom powder and grated coconut. Mix well till it becomes a whole mass and leaves the sides of pan. Switch off the stove and let it become warm. Make balls of golf balls size and arrange in a plate.
     Poornam boorelu
     Poornam boorelu
    • Heat oil to deep fry. Test the oil temperature by dropping a pinch of batter. If it rises to the top, oil heat is just right. Simmer the flame completely.Take the ground batter, add sugar, mix well. Dip a stuffing ball into the batter using a spoon. Wipe the excess batter in the sides of vessel and deep fry the balls in medium flame till it turns slightly golden with brown spots.Do not fry for long time. Remove in a tissue. Offer to GOD and get the blessings. Enjoy  eating!
     Poornam boorelu
     Poornam boorelu
     Poornam boorelu
    NOTE : You should make 9 or 5 balls and offer to GOD. It should be eaten only by the family members.Do not give this as prasad to others.

    Tip 1 : Adding sugar in the batter gives a mild sweet taste to the outer covering too. So it won't taste bland.
    Tip 2 : Poornam should be thick and there should not be any moisture content in it else it will disperse in oil when you deep fry the balls.So add besan flour if needed to make the stuffing thick.
    Tip 3 : If the batter is thin, you can add some rice flour to bring the right consistency.

    • You can use the remaining batter to make dosa or punugulu.
    • While cooking dal , if u add more water , drain the excess water and grind to a smooth paste. 
    • If there is more moisture in the cooked dal, you can add some besan flour to thicken the stuffing quickly.
    • It stays soft and good for 1-2 days.
    Enjoy this delicious traditional Andhra sweet at home !
    Pooranam boorelu
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