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May 10, 2014

15 Idli Varieties - Different Types Of Idli Recipes

Idli varieties

Here is a collection of 15 Idli varieties / different types of idli recipes from my website. I am a big big fan of idli recipes. Before marriage as well as after marriage, my taste towards food has changed drastically but idli is the only dish that makes my breakfast time happy because idli is easily digestible, ideal for travel, steam cooked, oil free, very light and moreover very tasty when had with chutney & sambar. I bet no south indian breakfast recipe(especially in Tamil nadu) can beat this simple idli recipe, agreed?. So I keep searching & trying varieties of idli recipes. Be it oats or any millets, I can have it in idli form more than porridge or upma. In this collection, you can find 4 types of idli, dosa batter recipes which gives you soft idli &crispy dosa. Among these 4, 2 recipes are idli, dosa batter using grinder, one using mixie & one is with idli rava. Other recipes are Rava idli, Kanchipuram idli, Kushboo idli, Oats idli, Barely idli, brown rice idli, Ragi idli, Kerala Red rice idli, Karnataka special Thatte idli, Millet idli etc. I have plans to post more idli recipes in future. I will keep updating this page whenever I post here. Do try these idli varieties for breakfast or dinner and enjoy the variations. Even bachelors can try these as most of these batter can be ground using mixie. Soon I’ll share a collection of  dosa recipes & left over idli recipes.

Idli varieties

Idli recipes collection 15 varieties of idli recipes for breakfast/Dinner
Cuisine: Indian
Category: Breakfast
Serves: Serves 4
Prep time: 2-4hours ( exclude fermentation)
Cook time: 20 Minutes
Total time: 3h20m


  • Idli rice/Salem rice
  • Instant oats
  • Barley
  • Brown rice
  • Raw rice(sona masoori)
  • Urad dal
  • Methi seeds
  • Poha
  • Salt
  • Water - to grind
If u are in Abroad/Cold countries and looking for Idli batter fermentation tips,Check out this post

Varieties of soft idli recipes for breakfast/Dinner
Varagu/Kodo millet idli  Red rice idli Thatte idli
Varagu/Kodo millet idli/dosa      Red Rice Idli,dosa                         Karnataka thatte Idli

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May 8, 2014


Masala pasta recipe - Indian style
This is my first post on pasta recipes.I really wonder why i din’t try a pasta recipe so far Thinking smile.Actually i wanted to start with pasta with white sauce or red sauce but my friend Shalini suggested me to try our Indian style,easy pasta recipe with full of masala flavours.This recipe is very similar to Penne Arrabiata .As kids love pasta very much,I tried this recipe for Raksha’s breakfast.We too tasted some.It was very nice,flavourful and tasty.So,my first attempt in making a pasta recipe was a great success.I felt very happy and i wanted to share this recipe with u all.U can make many variations in this recipe and prepare it more healthy & colorful by adding vegetables.Friends,if u are bored of making cheesy pasta recipes,try this low calorie,easy peasy pasta recipe with Indian masala.U will love itThumbs up.
Masala pasta recipe

Indian style masala pasta recipe

Indian style masala pasta recipe Easy,Indian style masala pasta recipe for breakfast/Dinner - Tastes great !
Cuisine: Indian
Category: Pasta recipes
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes

 1 cup - 200ml
To cook pasta
  • Penne pasta - 1 cup
  • Salt - as needed
  • Water - 5 cups
  • Cooking oil - few drops
For the masala
  • To temper
  • Cooking oil+ghee - 1.5 tbsp +1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 2 nos
  • Tomato - 2 nos or tomato puree - 1/3 cup
  • Curry leaves - few
  • Ginger-Garlic paste - 1/2 tsp
  • Red chilli powder or sambar powder - 1 tsp
  • Garam masala powder-1/2 tsp
  • Kasoori methi - 2 pinches
  • Coriander leaves - to garnish

  • How to cook pasta : Take 5 cups of water in a bowl.Add some salt and few drops of cooking oil.When the water comes to boil,add 1 cup of pasta.Mix well using a ladle to avoid pasta sticking to the bottom and cook for 10-12 minutes in medium flame.It should be soft but firm without losing its shape.Switch off the flame and transfer the pasta to a colander.Discard the excess water.Show the pasta under running water to make it firm.Set aside.
How to cook pasta
How to cook pasta
  • Heat oil+ghee in a kadai.Splutter mustard seeds.Add urad dal,chana dal.Now add big onions and saute till transparent. Add g&g paste and saute for few seconds till its raw smell emanates
Masala pasta recipe step3
  • Then add tomatoes or tomato puree.Saute till mushy.Add all the powders and mix well for few minutes.Add 2 pinches of kasuri methi and let mixture boil for a minute in low flame.
Masala pasta recipe step4
  • Lastly add the cooked pasta,toss well and switch off the flame.Garnish with fresh coriander leaves, sprinkle some lemon juice if needed and serve hot.
Masala pasta recipe step5
Indian style masala pasta is ready !


  • For variations,add sambar powder in place of red chilli powder.
  • You can use tomato puree instead of chopped tomato.
  • Use pav bhaji masala powder or biryani masala powder in place of garam masala powder.But adjust the spice level as per ur taste.
  • U can also add few mint leaves while sauting onions.It gives a nice flavor.

  Masala pasta and Horlicks – My daughter Raksha’s breakfast Smile
Masala penne pasta recipe
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May 7, 2014


Vengaya oorugai
Basically I love pickles a lot. I can have it with paruppu sadam and lemon rice too. I need to have minimum one pickle as a side dish for curd rice. But Sendhil is just opposite to me. He don’t like pickle as well as papad. So i always buy varieties of pickles from stores only for me. Also I never try to attempt on my own except instant mango pickle though I know pickles are very easy to prepare .Whenever my MIL visits my place, i tell her to make some pickle for me as she is an expert in making it. She happily prepares it for me. This time i requested her to make South indian style chinna vengaya oorugai / Onion pickle (also called as Madras onion pickle or sambar onion pickle) as I love it from my childhood. She made it in no time following my friend Shalini’s recipe. We enjoyed with curd rice,  idli & dosa. I loved it absolutely and all the pickle vanished within two days. Try this recipe, you’ll make it often. Soon I’ll share a post for onion thokku/Vengaaya thokku which is a great side dish for roti/Chapathi. Lets see how to make this easy onion pickle recipe.
Vengaya oorugai recipe

Onion pickle recipe/Vengaaya oorugai

Onion pickle recipe/Vengaaya oorugai Easy onion pickle recipe-Great accompaniment for curd rice,idli,dosa
Cuisine: Indian
Category: Pickle
Serves: 1 cup
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes

1 cup - 250ml
  • Small onions/Chinna vengayam/Shallots - 2 cups
  • Tamarind - Big lemon size
  • Red chilli powder – 1.5- 2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Roasted methi seeds powder - 1/4 tsp
  • Jaggery - 1 tsp
  • Hing - 1/4 tsp
To temper
  • Gingely oil – 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp

    Wash and peel the small onions. Immerse in water till use. Chop them very finely and set aside. Soak tamarind in enough water till you chop the onions. Then take the tamarind extract and keep aside.

    Heat a kadai with gingely oil and splutter mustard seeds,urad dal.
    Add chopped onions with required salt. Saute well till it turns transparent and shrinks in quantity. Add turmeric powder& saute for few seconds.

    Now add the tamarind extract, red chilli powder, hing, jaggery and boil for few minutes till onions gets cooked well. Mash it with the back of the ladle every now and then so that onions will give a togetherness to this pickle.

    Pickle will thicken. Check for taste. Add more chilli powder & salt if it tastes too tangy OR add little more tamarind juice with salt if the pickle tastes more spicy. Now add the roasted methi seeds powder, saute for a minute and switch off the flame.

    Remove and store in a box after it cools down completely.
    Use a clean spoon for use. Refrigerated and enjoy for a week.


  • Chop the onions very finely. It is mandatory otherwise pickle won't give a togetherness.
  • Adjust the quantity of chilli powder based on its spiciness. Start with one spoon and add more if necessary.
  • Gingely oil and mustard acts as preservative. So never skip it.
  • Jaggery helps to balance the spicy & tangy taste in pickle. But never add more as it makes the pickle sweet.

Tastes great with curd rice,idli,dosa & roti !!
Onion pickle recipe

Enjoy ! 
Onion pickle recipe
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May 6, 2014


Mor milagai
Mor milagai is my most favourite side dish for curd rice next to maa vadu pickleSmile.Not just with curd rice,it also tastes great with pazhaya sadam.I never thought i could make my own mor milagai in my kitchen and that too in BangaloreBe right back.Thanks to my MIL for teaching me this yummy vathal recipe.Actually i love to have sun dried chillies(mor milagai) with stalk like we see in store bought ones.When i was young,i started to like mor milagai because of those salty chilli stalks.So i love milagai kaambu very much Smile with tongue out.But my mil told me to remove the stalk and make it as it is her practice.So i followed the same but used few chillies with stalk for myself which u can see in the pictureWinking smile.I used long thin variety chillies(oosi milagai).But my mil said,gundu milagai(Kooda milagai) also tastes great.I have shared two methods below.Use whichever is convenient for u.
Mor milagai recipe
Unfortunately i couldn’t take stepwise pictures Sad smile.But i am sure this recipe is easily understandable without step by step pictures as it is very simple.So lets see how to make mor milagai at home easily.Utilise this hot summer season and try this easy recipe in your home.
Homemade mor milagai recipe

Mor milagai recipe

Mor milagai recipe Home made mor milagai recipe ( sun dried chillies) for curd rice
Cuisine: Indian
Category: Side dish for curd rice
Serves: 18nos
Prep time: 7 days
Cook time: 2 Minutes
Total time: 9days 2 mins


  • Green chillies-100gms(15-20nos)
  • Sour thick curd - 1 cup
  • Water- 3 tbsp 
  • Salt-as needed

  • Wash and slit the chillies in the middle slightly till half way along the end.It helps the chillies to absorb buttermilk easily. 
  • Whisk the curd adding water and salt.Add the chillies to it,close the bottle and shake it well. Do not use ur hands at any cost.
  • Keep it closed in your kitchen counter( no need to refrigerate).Everyday morning, open the bottle,check if there is any fungus formation.If not,close the bottle,shake it well and keep aside.U should repeat the same for 5 days.Please do not forget to do this.This step is very important.
  • Suppose if there is any fungus formation,remove the chillies from the bottle.Spread in a tray and keep it under the sun.No need to place the buttermilk under sun.Keep it closed in ur kitchen.Let the chillies dry for a day ( from morning 9 am to evening 4pm).After the chillies are partially dry,again mix the chillies with buttermilk and keep it open overnight.Continue this process for 3-4 days till the chillies become completely dry and it should break.All these steps are necessary only if there is fungus or bacterial formation.
  • If there is no fungus formation for 4 days,buttermilk will be mostly absorbed by the chillies.Now spread the chillies in a tray and pour the remaining buttermilk in a wide bowl.Keep them under the sun for 6-8 hours.All the water in the buttermilk will be evaporated and it becomes a thick paste.
  • Now mix the chillies in the paste and make sure chillies are well coated by the buttermilk paste.Spread in a tray and keep it open in ur kitchen counter overnight.The next day,repeat the same process.Mostly in one or two days,chillies will be completely dry and u can break it easily.
  • Heat some oil and fry them.Check for taste.If salt is less or if the chillies are too spicy,take sour sour buttermilk,mix the chillies in it.Leave it for a day.Again sun dry completely and use it as needed.
  • For deep frying,heat 2 tbsp of oil in a kadai and fry 5 chillies.Keep the flame medium and keep frying the chillies till the color changes to dark brown and becomes crispy.By this way,chillies would be fried uniformly.
Enjoy with curd rice !!

Enjoy !


  • The total process takes 7-8 days and maximum 10 days depending on the chillies u use.
  • As it is summer,chances of fungus formation is very less.I followed the second method as mine did not have fungus.
  • Do not use ur hands for mixing buttermilk and chillies initially.It may lead to bacterial or fungus formation.
  • Do not forget to check the bottle and shake it well for 3-4 days.Its a must and should.
  • Adjust salt as per ur need.

Homemade mor milagai vathal recipe
     Mor milgai tastes great for curd rice.But i personally like to have it with Pazhaya sadam .So here is my summer special breakfast Pazhaya sadam,Mor milagai with chinna vengayam Smile
Mor milagai with pazhaya sadam recipe
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May 2, 2014



Dear Blogger friends,

I am very happy to share this online blog editing tool, BLOG EDITOR for blogger platform,designed by my Husband Sendhil kumar. This tool has more features than the standard blogger editor like addition of tables,smileys,post tags (technorati) and the most important Recipe microdata support recommended by popular search engines like Google,Yahoo,Bing etc. As many of my budding blogger friends kept asking me about the blog editing tool i use for my blog,i thought of sharing this useful tool with u all. Please go through the below points for more detailed information. I am sure this tool will be much more useful and u can play with it to design ur blog posts in an attractive way.Please check out my Avocado milkshake recipe post in which i used this tool to publish the post.U'll get some idea.Thanks for visiting this post.Please use this tool and let us know how u liked it smiley..

Use this link to go to the tool :
Check out this post on how to use this tool :

What is Blog Editor?

Blog Editor is an online blogger blog editing tool with recipe microdata support and better post editing capabilities.

What feature does this blog editor have that official blogger blog editor does not have? Why should I use this blog editor instead of the official blogger blog editor?

  • Recipe microdata
  • Custom templates (Use Template Designer to design your own templates)
  • Post Tags (ex: Technorati tags)
  • Time Duration (Cook Time, Prep Time, Total Time) in recommended format using a UI.
  • Tables
  • Horizontal line
  • Special Characters (Copyright, registered, pound, euro, yen etc.)
  • Smileys
  • Anchor - Link within the page (Ex: You can create anchor links within posts for Go directly to ingredient, Go directly instructions, Go directly nutrition information)
  • Indent / Outdent
  • Nested Lists using indent
  • Find / Replace Text
  • Subscript, Superscript support
  • Insert div container
  • And a few more, try all the toolbar buttons / controls

Thanks :) 

Please go through this FAQ post for more information

Technorati Tags: , , ,
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May 1, 2014


Watermelon salad is the most popular street food in India during summer.U can find people selling this salad in carts outside the schools & parks all over India.Its a very simple recipe yet i wanted to blog it Smile.In Tamil nadu,this salad is usually served in a disposable bowl with a tooth pick.In Bangalore,i have seen some vendors serving in a small banana leaf in a more authentic way Smile.Its a very simple but very tasty recipe with two toppings.One with salt & pepper and the other one with Chaat masala.Recently i tasted this salad in a marriage banquet.Its taste and the simplicity of this recipe tempted me to blog it.U can make this salad for parties and get together too.Its too easy to make and the best body coolant for summer.As i mentioned in my watermelon juice post,it is always good to consume a fruit as it is without losing its fiber.So lets have this easy, Indian style watermelon salad recipe to beat this summer heat!.U can also add few pieces of cucumber to make it colorful & healthy. Sure,U will feel energetic & refreshing in this hot seasonSmile

Easy watermelon salad recipe

Easy watermelon salad recipe Easy watermelon salad - Indian style recipe for summer
Cuisine: Indian
Category: Salad
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 3 Minutes
Total time: 13 Minutes


  • Watermelon - 1/2 no
  • Salt - As needed
  • Pepper powder - as needed OR Chaat masala - as needed

  • Wash and chop the watermelon.Remove the seeds.Cut into small cubes.
  • Sprinkle salt & pepper powder or chaat masala or mix everything as per ur taste.Add little lemon juice if u like.
  • Enjoy eating immediately !!

Check out my easy salad recipe for kids birthday parties if interested !!

Yummy,easy salad recipe-Kids would love it too Smile

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