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Showing posts with label HOW TOs. Show all posts
Showing posts with label HOW TOs. Show all posts

July 23, 2019

How To Make Sprouts At Home – Moong Bean Sprouts – Green Gram Sprouts

Sprouts are nothing but germinated seeds that are high in nutrition. Some of the edible sprouts are alfalfa, broccoli, mung bean, green peas, chana and radish sprouts. Making sprouts at home is so easy. I make moong bean sprouts also known as green gram sprouts regularly for making sprouts salad for his lunch box, sprouted green gram kurma for roti and sometimes sprouts chaat in weekends. But I never thought of making a separate post for this until few of my readers asked me to make a detailed post on how to make sprouts at home. As we all know, sprouting a legume increases its nutritional value. Sprouts are rich in protein, vitamins and minerals. Sprouts are more helpful for weight loss by keeping the tummy full for long time. It is always better to consume homemade sprouts than the store bought ones as its more healthy, fresh and hygienic. Tomorrow I will share a simple moong sprouts salad that aids in weight loss. Before that we will see how to make sprouts at home easily in simple steps. Lets see how to make green gram sprouts with step by step pics.

How to make sprouts at home

How to make sprouts at home

How to make green gram sprouts at home easily

Cuisine: Indian
Category: Health food
Serves: 2 cups
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes

1 cup = 250ml
  • Green gram / Moong bean - 1 cup
  • Water - to soak
  • Cotton cloth / kerchief - 1
  1. Wash the green gram and soak overnight in enough water.
  2. The next morning drain the soaked water completely.
  3. Take the soaked green gram in a clean cotton cloth.
  4. Tie it and set aside for a day to two.
  5. Green gram would germinate and gets sprouted. Store this in a box inside refrigerator.
  6. Consume it within 2 to 3 days. You can make salad, gravy, rice and chaat with sprouts.
  • Wash the green gram (moong bean) twice or thrice. Add enough water and soak it for 8 hours or over night.

  • The next day morning drain all the soaked water from green gram. Keep the green gram in a clean cotton cloth. Tie the cloth and keep aside for one to two days.

  • After one day, open the cloth and check whether the moong bean is germinated. If not keep it for one or two days more. You can even refrigerate and sprout it.

  • Once its sprouted, transfer them to a clean container. Use whenever needed. It stays good for 2 to 3 days in refrigerator. Its always better to consume small sized sprouts. Do not consume if its over grown.


  • You can use green peas, brown chana / kala chana, ragi/ finger millet and sprout it. But sprouting time may vary based on the legume. 
  • Time duration for sprouts may differ based on the weather in your place.
Try this easy method of making sprouts and share your feedback with me.

Continue Reading...

May 17, 2019

Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my rava upma and aval upma mix, it came out very well in my first attempt. In fact I loved this pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad and for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.

Ven Pongal mix - Homemade Pongal mix recipe

Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.

Cuisine: Tamil nadu
Category: Main course
Serves: 600gms
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Raw rice / Pacharisi - 2 cups
  • Yellow moong dal - 1/4 cup
  • Salt - as needed (I used 1.5 tbsp)
  • Pepper corns - 1.5 tsp
  • Cumin seeds - 1 tbsp
  • Asafetida / Hing - 1/2 tsp
  • Cashew nuts - 10 (Break into pieces)
  • Ginger - 1 inch (Chopped finely)
  • Curry leaves - Few
  • Ghee - 3 tbsp
  • Cooking oil - 1 tbsp
To make ven pongal with mix
  • Ven pongal mix - 1 cup
  • Water - 4 to 4.5 cups (Depends on rice)
  • Ghee - 1 tbsp
  1. Heat oil + ghee in a kadai. Splutter pepper corns.
  2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
  3. Remove in a plate.
  4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
  5. Add salt, mix well. Switch off the flame and let it cool down.
  6. Add the roasted cumin + pepper to the rice mixture.
  7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.
  • Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it.

  • Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate.

  • Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame.

  • Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.  

  • It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like.

  • To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy ! 


  • For variations, you can use steamed rice / boiled rice instead of raw rice.
  • You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !
pongal mix recipe
Continue Reading...

April 7, 2019

Tamil Brahmin Sambar Powder Recipe – Iyer Style Sambar Powder Recipe

Tamil brahmin sambar powder
I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\

Check out my mom's Tirunelveli style and MIL's Thanjavur style sambar powder recipes too.

Rasam powder recipe

Idli sambar powder

Homemade garam masala powder

Other homemade powders

Iyer sambar powder recipe

Tamil brahmin sambar powder recipe

Tamil brahmin sambar powder recipe

Tamilnadu brahmin style sambar powder recipe for making lunch sambar.

Cuisine: Tamil brahmin
Category: Sambar powder
Serves: -
Prep time: 4 Hours
Cook time: 10 Minutes
Total time: 4H10Minutes

1 cup = 250ml
  • Coriander seeds / Dhania - 3/4 kg
  • Red chilli - 1/4 kg (Use 1/2 kg for more spice)
  • Toor dal, Urad dal, Chana dal - 200 gms each
  • Pepper - 50 gms
  • Cumin seeds / Jeera - 50 gms
  • Methi / Fenugreek seeds – 1.5 tbsp
  • Turmeric sticks / Virali manjal - 100 gms
  1. Take all the ingredients mentioned for sambar powder.
  2. Spread in a wide plate and dry them under the sun for 3 to 4 hours.
  3. Instead you can dry roast all the ingredients one by one for few minutes without burning them.
  4. Let it cool. Grind in a rice flour mill to a smooth powder.
  5. After grinding spread the sambar powder in a clean sheet. Let it cool down.
  6. Then transfer to an air tight box.
  7. Take the quantity required for 15 days and store in a box separately.
  8. Use clean spoon to handle and store for months. Enjoy !
  • Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours. 

  • Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content.

  • Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder.

  • Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box.

  • Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months.

  • For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it.

  • Enjoy !


  • You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients.
  • Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.

Try this Tamil brahmin sambar powder recipe and use it for months !

Continue Reading...

March 9, 2019

Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

how to make idli using ration rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

ration arisi idli

ration rice dosa

How To make Idli Using Ration Rice

How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice

Cuisine: Tamil
Category: Breakfast
Serves: 30
Prep time: 12 Hours
Cook time: 10 Minutes
Total time: 12H10 Minutes

1 cup = 250ml
  • Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each
  • White, round urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Salt & water - as needed
  1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
  2. Drain the soaked water and wash twice again to remove the bad smell of rice.
  3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
  4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
  5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
  6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
  7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !
  • Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it.
  • Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding. how to make idli with ration rice  how to make idli with ration rice
  • Wash and soak urad dal + fenugreek seeds for 2 hours. how to make idli with ration rice
  • After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice).

  • Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx.

  • Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.)
  • how to make idli with ration rice
  • Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.
  • how to make idli with ration rice
  • The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon.
  • how to make idli with ration rice

  • To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove.
  • how to make dosa with ration rice
    Enjoy this soft idli and dosa with your favorite chutney and sambar!


  • You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me.
  • The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !
Continue Reading...

April 3, 2018

Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Simple idli podi recipe
Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds. Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations.  Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Idli podi recipe

Simple Idli Podi Recipe - Idli Milagai Podi

Simple Idli Podi Recipe - Idli Milagai Podi How to make Idli milagai podi recipe for idli, dosa

Cuisine: Indian
Category: Podi recipes
Serves: 1 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


1 cup = 250ml
  • White, round urad dal - 1/2 cup
  • Chana dal - 1/2 cup
  • Red chillies - 25 nos ( I used long ones)
  • Hing / Asafetida - 1/4 tsp
  • Cooking oil - 2 tsp
  • Salt - as needed


  1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
  2. Remove in a plate. Add hing to it.
  3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
  4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
  5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.
  • Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it.
  • Simple idli podi recipe

  • Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal.

  • Simple idli podi recipe

  • Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like.

  • Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

  • Simple idli podi recipe

  • Enjoy !

  • Note

    • Adjust the quantity of red chillies as per your taste.
    • For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it.
    • You can also add few raw garlic cloves while grinding.

    Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !
    Continue Reading...

    March 22, 2018

    Indian Potluck Party Recipes Ideas - Vegetarian Potluck Recipes Menu

    Indian potluck party recipes

    Here is the list of Indian vegetarian potluck party recipes menu ideas comprising of South Indian and North Indian party snacks, main course, side dish recipes and dessert. Potluck is nothing but a gathering of friends where each guest contributes a different, unique, homemade dish or food to be shared among everyone. In simple words, a potluck party is a meal or party to which each of the guests brings or contributes their own food to share. Smaller, more informal get-together with distributed food preparation may also be called potlucks. Other names for a "potluck" include: potluck dinner, potluck lunch, spread, Jacob's join, Jacob's supper, faith supper, covered-dish-supper, dish party, bring-and-share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, and carry-in.(Source : Wikipedia). In India, it is also known as kitty party. Potluck lunch or potluck dinner is the most common one. The only traditional rule for potluck is that each dish should be large enough in quantity that has to be shared among a good portion with the guests. In some cases each participant agrees ahead of time to bring a single course, and the result is a multi-course meal. Guests may bring in any form of food, ranging from the main course to desserts. Nowadays people started to conduct potluck parties with themed lunch and dinners for special occasions and festivals.

    People in abroad ( especially in US) conduct potluck parties almost every weekend. As my friend Shalini is in US, she used to share all the pictures of potluck and discuss the recipe menu with me. All the pictures and the recipe ideas given in this post are shared by my friend Shalini based on the various potluck parties conducted by her friends. Thank you so much dearie. As we had already shared Kids birthday party menu list, framing this potluck recipes menu ideas was not difficult for us. The list I have shared here comprises of the most popular dishes that is liked by all. I have also shared a list of 2 sample Potluck party menu for lunch and dinner at the end of this post with the most popular combinations to give you an idea. Hope this post will be helpful to you all. Friends, do share your potluck recipes in the comments section. It would be a great help for all.


    I used to make potluck along with my school moms group friends when I was in Banashankari. Mostly it would be a lunch party from 1 pm to 3 pm before kids come from the school. It would be good and fun filled if the number of participants is more in potluck. Our group have 8 people. A week before the potluck, we used to frame the menu which includes starters, main course and dessert recipes. We write down the names of dishes and the person who is going to cook it. Mostly we all make the food at our home and conduct the party in one of the friend’s place. Some people used to buy it from outside especially sweets and snacks. The person who is hosting the party in their house doesn’t have to cook anything but they take the responsibility of buying use and throw plates, cups and spoons.  As soon as all the friends meet, we used to display the food in the dining table . Our first job is to click pictures to share in social media pages. Then we go for tasting the food. After we finish eating, we used to chitchat or play UNO, cards or some one minute games for the last 30 minutes to 1 hour. It would be full of laugh and fun. Then we disperse to school to bring our kids back home. This is how we conduct the potluck parties at least once in a month. On the whole day, it keeps us refreshing, energetic and make us forget all the family or work related stress in the mind. I would strongly suggest all the ladies to have a fun gathering like this at least once in a month.
    Now, lets move on to the collection of Vegetarian Party Recipes list. Hope you like this and find it useful.


    • Plastic/ Disposable plates
    • Disposable cups for juice, water
    • Disposable bowls
    • Thermal food bags for carrying food
    • Bowls and Ladles for serving food
    • Tissue papers
    • Water bottles

    Potluck recipes Indian vegetarian

    1. Gobi 65 / Gobi Fry
    2. Paneer 65
    3. Baby corn 65
    4. Gobi manchurian
    5. Baby corn manchurian
    6. Vegetable manchurian
    7. Paneer manchurian
    8. Medu vada/ Urad dal vada
    9. Masala Vada 
    10. Sabudana vada with peanut chutney
    11. Pepper Vada (Anjaneyar temple vada)
    12. Mixed Vegetable Vada
    13. Sweet corn vada
    14. Cabbage vada
    15. Thattuvadai set
    16. Pakoda (onion, cashew pakoda, Veg pakoda, pudina pakoda)
    17. Pani puri
    18. Onion rings
    19. Punjabi Samosa
    20. Vegetable cutlet
    21. Aloo tikki
    22. Vada pav
    23. Dahi Vada
    24. Samosa chat
    25. Canapes
    26. Potato Chips Or Nachos with salsa
    27. Veg spring rolls
    28. Veg Puffs
    29. Masala papad
    30. Honey chilli potato
    31. Paneer tikka with green chutney
    32. Dhokla OR  Khandvi
    33. Paneer pakora
    34. Mirchi bajji / Chilli bajji
    35. Stuffed Chilli Bajji (Andhra style)
    36. Onion Bajji / Pakora
    37. Potato bajji / Aloo Pakora
    38. Raw banana bajji
    39. Hara Bhara Kabab
    40. Potato wedges
    41. French fries
    42. Falafel with hummus
    43. Dabeli
    44. Kachori
    45. Kerala Pazham Pori
    1. Tomato soup
    2. Lemon coriander soup
    3. Carrot soup
    4. Dal soup
    5. Mushroom soup
    6. Veg clear soup
    7. Minestrone soup
    8. Sweet corn soup
    9. Mulligatawny
    10. Tomato basil soup
    1. Shikanji
    2. Jal jeera
    3. Thandai
    4. Aam panna
    5. Masala chaas
    6. Lemonade
    7. Lemon juice
    8. Mango juice / Homemade Frooti
    9. Fruit punch
    10. Orange juice
    11. Rose milk
    12. Lassi (mango lassi)
    13. Smoothie
    14. Soft drinks
    15. Masala coke
    16. Buttermilk (Seasoned buttermilk tastes better)
    1. Roti / chapathi
    2. Paratha varieties ( Aloo & Gobi is the most preferred ones)
    3. Kulcha ( Plain & stuffed Kulcha)
    4. Poori
    5. Idli
    6. Dosa (Masala dosa)
    7. Vada / Medu vada
    8. Ven Pongal & Sweet Pongal
    9. Rava kichadi & Masala rava kichadi
    10. Uthappam (Plain, Podi, Onion, Mixed Veg)
    11. Rava idli
    12. Idiyappam / rice sevai
    13. Semiya biryani / Pulao
    14. Kuzhi paniyaram
    15. White sauce pasta
    16. Veg noodles
    17. Pav bhaji
    18. Vada pav
    19. Thayir vada
    20. Sambar vada
    21. Sambar idli
    22. Idli fry
    23. Mini dosa recipes
    1. Sambar Varieties For Idli, Dosa
    2. Chutney Varieties
    3. Idli Podi
    4. Gravies & Kurma ( chana masala, saag, Paneer, Aloo, ,mixed veg, palak, dal makhani , dal tadka, veg kofta, methi malai, matar paneer, aloo gobi)
    5. Raita (Onion, cucumber, boondi, carrot raita, mixed veg, masala)
    6. Sambar For Rice
    7. Kuzhambu Varieties ( Vathakuzhambu, Kara kuzhambu)
    8. Rasam Varieties
    9. Kootu Recipes
    10. Poriyal recipes ( Potato, cauliflower poriyal works great)
    11. Vadam, Vathal
    1. Puliyogare / Tamarind rice
    2. Tomato rice
    3. Veg biryani varieties
    4. Lemon rice
    5. Veg pulao
    6. Hotel Veg Pulao
    7. Jeera rice
    8. Paneer pulao / biryani
    9. Mint pulao
    10. Karnataka Bisibelebath
    11. Tamilnadu sambar sadam
    12. Vegetable Fried rice
    13. Coconut rice
    14. Plain rice, sambar, rasam, Kara kuzhambu  any dry curry ( potato curry, mixed veg curry, bhindi fry (North Indian), cauliflower curry )
    15. Curd rice, pickle
    1. Kesaribath
    2. Rice kheer
    3. Sweet pongal
    4. Gulab jamun
    5. Carrot halwa
    6. Rava ladoo
    7. Rasagulla
    8. Rasmalai
    9. Moong dal halwa
    10. Easy Atta halwa
    11. Semiya payasam
    12. Ice creams
    13. Sabudana kheer
    14. Fresh fruit cream
    15. Fruit Custard
    16. Badam kheer
    17. Carrot kheer
    18. Kaju katli
    19. Cakes and muffins 
    20. Paal Kozhukattai
    21. Chettinad Paal Kozhukattai 
    22. Rava Ladoo 
    23. Besan laddu
    24. Moong dal ladoo
    25. Beetroot Halwa

    Freshly cut onion, cucumber, tomato, carrot
    Fruits salad


    Tea / chai
    Water Bottles


    • Any Fruit juice
    • Masala vada / Gobi 65 / Medhu vada
    • Rava kesari / Kesaribath Or Sweet pongal
    • Bisibelebath & chips
    • Vegetable pulao or biryani with raita
    • Roti with mixed vegetable kurma or Paneer butter masala
    • Plain rice, Sambar , Rasam,  potato curry OR cauliflower curry
    • Gulab Jamun with icecream
    • Payasam/ Kheer ( Vermicelli or rice)
    • Sliced vegetables & fruits for salad.

    • Tomato soup or sweet corn soup
    • Gobi manchurian 
    • Vegetable spring rolls or samosa
    • Roti/ Naan/ Kulcha/ Rumali roti
    • Paneer butter masala / Dal makhani/ Mixed vegetable gravy
    • Vegetable Dum Biryani with raita
    • Vegetable noodles with sauce
    • Plain rice, dal tadka
    • Sambar or rasam
    • Papad or chips
    • Carrot halwa with icecream or fruits custard
    • Mixed fruits salad 

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    March 5, 2018

    HomePuff Insulated Lunch Box Review

    Last week I got Home Puff's Double Wall Vacuum Insulated, leak proof, Stainless steel Lunch Box of 1700ml capacity. I am sharing my reviews on this product after using it for one week. I have been using it regularly for packing Sendhil & Raksha’s lunch. Food stayed warm for more than 4 hours If you pack them really hot. I have tried packing Idli & sambar, Ven pongal, Sambar rice, Veg fried rice, Kuzhambu, Kootu, Dal tadka with rice and Veg biryani. Everything stayed warm for more than 4 hours. More over its completely leak proof which is a big relief for me. This insulated lunch box is much much better when compared with my old M****n steel lunch box. Friends, If you are looking for a good Insulated lunch box, you can go for Homepuff’s product. This product would be ideal for gifting too. I have also shared all the PROS & CONS based on my opinion. Have a look at them.

    Home Puff Double Wall Vacuum Insulated - Stainless Steel Lunch Box With 3 Leak Proof,1700 Ml - Grey

    PROS & CONS:
    1. Looks so good and professional.
    2. Its containers are with top grade stainless steel interior (304-Grade Stainless Steel) and exterior with Double Walled Vacuum Insulation for temperature control and durability over time. High Quality Lid with Silicone lining for heat insulation, BPA-free, non-toxic.
    3. Well Designed with 3 separate Leak proof food containers with silicone gasket rings to keep dry and wet food hot in the same. I have tried packing sambar, Dal tadka as well.
    4. Easy and comfortable to handle with good grip. Easy to carry too.
    5. Every HomePuff lunch box comes with bag which unzips into a tablemat. This bag is made up of specially coated aluminium material which repels water and food stains.
    6. Quantity of food would be enough for one adult/ 2 children.
    7. Food stays hot for 2 hours and becomes warm for more than 6 hours. Similarly cold foods remain cold for 2 to 3 hours.
    CONS :
    1. This product is a bit pricey.
    2. Looks big in size.
    3. It would be better if there is some partition in one of the containers. It helps to pack more dishes. 
    4. Please do not expect the food to be to hot. It stays warm around 60 to 70c upto 5 hours.

      Homepuff lunch box reviews
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    February 17, 2018

    How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

    Eggless red velvet cake recipe

    My daughter Raksha is a big fan of Red velvet cake. So I tried eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day. Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.
    PS : Sorry for the bad decoration. I am still in the learning phase. Hope I can do a perfect frosting soon ;).

    How to make eggless red velvet cake at home

    Eggless red velvet cake recipe

    Eggless red velvet cake recipe

    How to make soft, moist eggless red velvet cake without condensed milk.

    Cuisine: Indian
    Category: Eggless cakes
    Serves: 1/4 kg
    Prep time: 10 Minutes
    Cook time: 30 Minutes
    Total time: 40 Minutes


    1 cup - 250ml
    • Maida / All purpose flour - 1 cup
    • Baking powder - 1 tsp
    • Baking soda - 1/2 tsp
    • Cocoa powder - 1 tbsp
    To mix
    • Sugar – 1/2 cup ( I used regular crystal sugar)
    • Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water)
    • Cooking oil - 1/3 cup ( Any flavorless oill)
    • Vanilla essence - 1 tsp
    • Colorless vinegar - 1 tbsp
    • Red food color - 1 tsp
    • Heavy whipping cream - 1/2 cup ( I used Tropolite brand)
    • Icing sugar - 1/4 cup
    • Vanilla essence - 1/2 tsp
    • Sugar + water – 1 tbsp each for sugar syrup.


    1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
    2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts.Then add the remaining wet ingredients and make a smooth liquid.  
    3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
    4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
    5. Bake in a preheated oven for 30 to 35 minutes.Check with toothpick.
    6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
    7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
    8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting.Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
    9. Cut the cake and enjoy chilled cake.


    • In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well.
      Eggless red velvet cake recipe
    • Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon.
      Eggless red velvet cake recipe
    • Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan.
      Eggless red velvet cake recipe
    • Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm.
      Eggless red velvet cake recipe
    • After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately.
    • After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration.
      Eggless red velvet cake recipe
    • Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.
      Eggless red velvet cake recipe
    •  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently.
    • To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping.
      Eggless red velvet cake recipe
      Eggless red velvet cake recipe
    • Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !
      Eggless red velvet cake recipe
      Eggless red velvet cake recipe


    • Do not reduce the quantity of cooking oil. Instead you can replace with soft butter.
    • To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice.
    • Baking time may vary as per the oven settings. So keep an eye after 25 minutes.
    • After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.
    Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !
    Moist red velvet cake recipe
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