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June 20, 2014


Bengali Chaler payesh recipe

I am very happy to share my first post on Bengali recipes , Chaler payesh Smile.Last month i posted a query in CAL group in Facebook to suggest me some yummy bengali lunch menu recipes.I got so many suggestions and recipe links to try.Thanks everyone for helping me in finding out some good Bengali vegetarian recipes.Sorry,as i was busy in travel and household chores,I couldn’t try them immediately.But i kept searching and bookmarking some yummy recipes from various websites.And finally i made a delectable Bengali vegetarian thali for the first time on last saturday.I prepared around 8 dishes which are a must & should recipes in an authentic Bengali lunch menu.We loved the thali very much and i had the same for dinner too Thumbs up.
Chaler payesh recipe
Before sharing the entire platter,i just want to post all the recipes one by one here.To start with,here is an easy,tasty,simple Bengali chaler payesh recipe.This payesh is nothing but our Indian style rice pudding or rice kheer made by boiling thick milk with aromatic rice(Gobindo bogh) n sugar.Basically date palm jaggery or Khejurer gur is used in Bengal. But I used sugar.Its a very tasty,simple to make & flavourful Bengali dessert.This dessert is prepared in all Bengali homes for most of their festivals like Durga puja,Lakshmi puja etc.I had some doubts between this payesh & Nolen gurer payesh and its consistency.Special thanks to Deepasri Deb for giving a clear explanation which helped me to make this payesh perfect.It turned out so delicious and very flavourful.We loved it a lot.I have made this twice within a week.Once with basmati and second time with jeera rice.The smell of basmati rice/Jeera rice,bay leaf and cardamom while boiling in milk was fantasticSmile.One must feel this fragrance more than i say.So I would give 5* rating for this recipe and suggest everyone to try this yummy,easy bengali sweet recipe if u are a beginner for this cuisine.U will love it for sure Smile.And for this recipe,i referred many websites like Hamaaree rasoi,Cook like a bong and Sanjeev kapoor’s Video.

Chaler payesh recipe

Chaler payesh recipe

Chaler payesh recipe Chaler payesh - Easy bengali dessert recipes
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 30 Minutes
Total time: 35 Minutes


  • Milk - 1 litre
  • Basmati or Jeera rice - 1/3 cup (Use Gobindo bhog for best taste)
  • Sugar - 1/3 - 1/2 cup
  • Cardamom - 4 pods
  • Nuts n dry fruits – to garnish
  • Ghee – 2 tsp (optional)
  • Bayleaf - 2 nos
  • Salt - A pinch

  • Boil milk in a wide bowl and when it starts to roll boil,add bay leaf and slightly crushed cardamom pods.
chaler payesh step1
  • Wash the rice and add to the milk.Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape.Generally rice takes longer time to cook.So keep mixing every now and then and make sure it is not burnt in the bottom.
chaler payesh step2
  • When the rice is almost cooked,remove bay leaf(optional) & add sugar,a pinch of salt & mix well.Let it boil till the mixture thickens slightly.
chaler payesh step3
  • Switch off the flame.Add nuts and ghee ( optional).Allow it to cool,refrigerate and serve chilled.Enjoy ! This payesh would thicken as it cools down.So adjust the consistency by adding little boiled milk before serving !
chaler payesh step4


  • Thanks to Ushnish Gosh ji for sharing few tips to make this payesh perfect.I have added them above.
  • The consistency of this payesh should be thick.So make it accordingly.
  • I removed the bay leaf before adding sugar by following sanjeev kapoor’s video.If u wish,u can keep it till the end.
  • I felt jeera rice gives more flavour than Basmati rice for this payesh.But its purely ur choice.
  • Usually ghee  & water is not used in this recipe. Milk gives the taste. You can add little ghee if you wish.
Enjoy this thick,chilled,creamy bengali payesh.It tastes yumm !!
Bengali payesh recipe

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June 19, 2014


Carrot chutney recipe

I wanted to try chutney recipes with vegetables for long time.To begin with,i tried carrot chutney for dosa this morning.I had already tried carrot chutney recipe with different combinations like with coconut, with dal,tomato etc from different blogs.But finally settled with this recipe Smile.This chutney tastes little spicy and this spiciness helps to overcome the sweetness of carrot.Earlier, whenever i make carrot chutney,Sendhil used to say there is a mild sweetness in the chutney which he didn’t like and he ask me to keep idli podi instead of  chutneyShifty.But this time,he ate two more dosas with this chutney without asking podi.It shows the success of this recipe right?? Winking smile.So i immediately thought of sharing it in my food book.As mangala mentioned,it tasted great with dosa.I have not tried with idli though.Do try this chutney and make a healthy side dish for idli,dosa.U will enjoy its taste and goodness of carrot Smile.

Carrot chutney recipe without coconut

Carrot chutney recipe

Carrot chutney recipe Carrot chutney recipe for idli,dosa without coconut & dal
Cuisine: Indian
Category: Sidedish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Carrots - 3 nos (medium sized)
  • Big onion - 1 no Or Small onion - 10 nos
  • Green chillies - 3-4 nos
  • Garlic cloves - 4 nos
  • Tamarind - a small piece
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Hing - a pinch

  • Wash and grate the carrot.Chop onions,slit chillies,peel garlic and set aside.
  • Heat pan with 1 tsp of oil and saute the grated carrots till it turns pale orange & raw smell leaves as u see in the picture.Remove in a plate and let it cool.
Carrot chutney step1
  • In the same pan,heat 1 tbsp of oil and saute the onions,chillies and garlic cloves.Saute till onion turns transparent.
  • After everything cools down,grind them to a smooth paste adding salt,tamarind and water.Temper all the ingredients given above and add to the chutney.Mix well and serve with idli,dosa.
Carrot chutney step2


  • Use small onions for best taste.But i used big onions here.
  • Add more chillies if u want the chutney more spicy.
  • Saute carrots till the raw smell leaves completely.It is very important for this chutney else chutney tastes sweet n raw.

Serve with idli,dosa  topped with sesame oil and enjoy !
Carrot chutney recipe for dosa

Check out my other carrot recipes if interested
Carrot halwa
Carrot kurma
Carrot sambar for idli,dosa

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June 17, 2014


Tirunelveli sodhi kuzhambu

In Tirunelveli (Nellai), Sodhi kuzhambu, Inji pachadi/Ginger pachadi, Potato poriyal with chips would be the special lunch menu for newly married couples when they are invited for feast.So it is also called as “Mappillai sodhi” Winking smileas it is considered to be most special. Sodhi saapadu is a must and should in all Tirunelveli marriages. Usually our marriage function takes place for three days.First day evening would be reception/Maapillai azhaippu, Second day would be the marriage and third day is for maruveedu. This sodhi kulambu should be served on third day maruveedu function on behalf of maapilai veedu. Most of the relatives stay back all the three days of marriage function just to enjoy this sothi kuzhambuSmile. Even though my marriage was held in Salem, my dad arranged sodhi saapadu for our Nellai relatives on the last day of my marriage function. It is very very special for our nellai people Smile. Ginger pachadi / Inji pachadi, potato curry and chips are the best side dish for sodhi kuzhambu. As sodhi is completely made out of coconut milk, ginger pachadi helps for easy digestion .So If u prepare sodhi, make sure u keep inji pachadi as a side dish. It tastes very similar to kerala style puli injiSmile. I usually make sodhi whenever I have lots of coconut in hand. Last time when I went to salem, my MIL gave me 3-4 coconuts. I made coconut burfi and sodhi with it. After a long time, I prepared and enjoyed a nice Tirunelveli lunch menu at home. U can find so many variations for this particular sodhi recipe on net. The one I have shared here is my mom’s authentic version which she has been following for more than 25 years. Lets see how to prepare sodhi saapadu easily at home.

Do check out my Nellai style ulutham paruppu sadham,ellu thogayal,avial lunch menu if interested.


Sodhi - lunch menu

Sodhi - lunch menu Tirunelveli lunch menu- sodhi,inji pachadi,chips,potato curry
Cuisine: Indian
Category: Lunch
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 60 Minutes
Total time: 80 Minutes


  • Soak tamarind in water for pachadi.Wash the potatoes for poriyal.Pressure cook potatoes along with moong dal for sodhi.It would be done in 15 minutes.
  • In another cooker,pressure cook rice adding required water.
  • In the mean time,u can chop onions for poriyal and onion,garlic cloves,drumstick,green chillies & potato cubes for sodhi.Chop ginger into roundels for pachadi.
  • Let the moong dal dal & potatoes pressure cook for one whistle in low flame.Switch off the stove and after the steam is released,open the cooker and remove the boiled potatoes with a tong.Let it cool.Peel the skin and cut into small cubes.Mash the dal with a ladle and set aside.
  • Now grate coconut or slice the coconut with a back of ladle as shown in the picture.It makes ur job easier.Grind it with water and take three milk.Set aside
  • Next grind green chillies with salt and make a paste.
  • Cook all the veggies in third milk in a big bowl.It takes nearly 10 minutes.In the mean time,heat oil in a pan,temper & saute onions for potato poriyal.Add the cubed potatoes,chilli powder,turmeric pwd & salt.Get it done.Remove in a plate.Poriyal is ready now!
  • Wash the kadai and again heat with 1 tbsp of oil.Saute the onions,chillies,garlic cloves & ginger bits.By now vegetables will be cooked well in thrid coconut milk.
  • Now u can add the second milk,mashed dal,sauteed veggies & green chilli paste.Let the gravy boil well for 5-8 minutes.
  • In that 7 minutes,heat oil in a pan in another burner and saute ginger bits,dhania and red chilli for pachadi till u get nice aroma.Grind it to a smooth paste adding little water.
  • Mix the paste with tamarind extract and set aside.By now, sodhi will be thickened.So add the third coconut milk and boil for 2-3 minutes.Adjust the salt . Switch off & let it become warm.Keep aside.
  • Now heat oil in a pan and temper,saute onions for pachadi.Add the tamarind extract mixture,salt,jaggery & allow it to boil till it thickens a bit.Pachadi is ready !
  • Take raw banana or potato for chips.Wash it well & peel the skin.Keep a bowl full of water ready.Take the slicer & slice the veggie.Drop into the water bowl & let it soak till u deep fry.This is to avoid discoloration.
  • Now pat them in a towel & deep fry in batches.Sprinkle salt n chilli pwd & toss well.Chips is ready to munch !
  • By this time,sodhi would be warm.So squeeze the lemon & mix well.Check for taste.
Serve everything in a plate and enjoy this yummy Tirunelveli feast !!


As i had prepared potato poriyal,i made raw banana chips.Usually potato chips is served with sodhi.So instead of potato poriyal,u can also make mixed vegetable poriyal.In that case,u can make potato chips.

sodhi-lunch menu

Enjoy this yummy Tirunelveli style sodhi,ginger pachadi,potato curry n chips.Tastes divine !!

sodhi for lunch
Very good recipes Tags: , ,
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June 16, 2014


manathakkali keerai thanni saaru
Manathakkali keerai/Black night shade is a wonderful green variety which has lots of health benefits.It is also called as wonder berry.It is called as Kamanchi chettu in Telugu,Makoi in Hindi,Manathakkali in Malayalam,Kakkesoppu in Kannada and Black night shade in English.We usually use sun dried berries in vathakuzhambu.But we make this thanni saaru with manathakkali keerai or agathi keerai whenever we get mouth ulcers,stomach inflammation & pains.Its a very good home remedy for it and u can feel it in a day.The combination of manathakkali,small onions and coconut milk gives a great relief from mouth ulcers.Its very simple to do and tastes good when mixed with rice n ghee.Lets see how to make this manathakkali keerai thanni saaru recipe Smile.
manathakkali keerai

Manathakkali keerai thanni saaru

Manathakkali keerai thanni saaru Manathakkali keerai thanni saaru - A good remedy for mouth ulcer
Cuisine: Indian
Category: Health food
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Manathakkali keerai - 1 cup (tightly packed)
  • Grated coconut -1/2 cup
  • Cumin seeds - 1/2 tsp
  • Small onion - 10 nos
  • Salt - as needed
  • Sugar – a pinch
  • Milk - little (optional)

  • Take out the leaves and discard the stem from manathakkali keerai.Chop small onions finely.
  • In a pressure cooker base ,add water and keep a small vessel,take the keerai leaves and small onions adding 1 cup of water OR arisi kazhani/mandi with a pinch of sugar & salt in the vessel.Pressure cook in low flame for one whistle.Keerai will be cooked well( PS: This keerai takes more time to cook.So i always pressure cook it for quick cooking)
  • In the mean time,grind the grated coconut with 1/2 cup of water and take the extract.
  • After the keerai is cooked well,add coconut milk,salt and mix well.Make sure u don’t boil the keerai after adding coconut milk.Just heat it for few seconds and let it become warm.
  • Crush cumin seeds and add it to the keerai.
manathakkali thanni saaru tile1
  • Check for taste and drink the water.Strain the leaves with onions,mix with plain rice adding a drop of ghee.


U can directly pressure cook the leaves instead of keeping inside a vessel.I usually cook this along with rice or vegetables..So i keep in a separate vessel.
U can follow the same procedure and make this using agathi keerai .

Healthy manathakkali keerai thanni saaru is ready to drink Smile
manathakkali-keerai-thanni- saaru

Do check out my Easy Manathakkali vatha kuzhambu if interested.

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June 13, 2014


Peanut chutney without coconut

Peanut chutney also known as groundnut chutney/Kadlekai chutney/ Verkadalai chutney/ Palli chutney was in my try list for long time. Though I am not a big fan of it, I wanted to try it for Sendhil. I know he loves peanut a lot. So I got this recipe from my friend Megha who is an expert in cooking Andhra & Karnataka dishes. I learnt ragi mudde and so many typical Andhra ,Karnataka recipes from her. I will share them one by one in future. And coming to this chutney, I have tried many times in my kitchen. Like Sendhil, I too started loving this chutney a lot. I am not sure whether this chutney is of Andhra style because I found different types of  Andhra style peanut chutney recipes on net.Whatever be its origin, it tastes the great !.Sometimes I use little milk along with water to make the chutney super white in color  & it tastes more like the chutney that is served in road side hotels. It is a best side dish for idli,dosa.U can make “N” number of variations in this chutney. I have shared them in “Notes” section.So if u are a peanut lover,do try this easy groundnut chutney recipe. I am sure,u’ll make it more often like me.

Groundnut chutney recipe

Easy peanut chutney recipe

Easy peanut chutney recipe Peanut chutney for idli,dosa - Easy and tasty side dish!!
Cuisine: Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup -250ml
  • Peanuts/Groundnut - 1/2 cup
  • Green chillies - 4-5 nos
  • Garlic cloves - 4 nos ( small sized)
  • Cumin seeds - 1/4 tsp
  • Coconut – 1 tbsp ( 1 big finger size,optional)
  • Salt - as needed
  • Boiled,cooled Milk – 1/4 cup (optional)
  • Water - as needed
To temper
  • Cooking oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Red chillies – 1 no
  • Curry leaves - few

  • Heat a kadai well for a minute.Simmer the flame and dry roast the peanuts till it turns golden brown.It crackles as soon as it is roasted.Switch off the flame and leave it in hot kadai to become crispy.After it is cooled down,take a handful of peanuts and rub them between ur palms to remove its skin.Do in batches and set aside.
Peanut chutney step1
  • Now heat 1 tsp of oil in a kadai,and saute the green chillies.
  • In a mixie jar,add cumin seeds,coconut,green chillies,peanuts,garlic cloves,salt and grind it once to crumble them.Then add little milk + water .Grind it to a smooth paste. Do not use milk if you want to use this chutney for 2 to 3 days. 
Peanut chutney step2
peanut chutney step3
  • Temper and add to the chutney ! Adjust its consistency by adding water.
    Serve with idli,dosa,Enjoy !


For variations
  • U can use red chillies in place of green chillies
  • Add 1-2 small onions to the above recipe.
  • Using coconut is optional.
  • U can also add few stalks of coriander leaves while grinding.
  • Roast 1 tbsp of chana dal in little oil and add while grinding.
  • Adding milk is also optional.But it gives white color to the chutney .

Enjoy with idli n dosa.Tastes yummy !!


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June 11, 2014


Neer nellikai
I learnt this from my MIL.As i mention in all my posts,she is an expert in making pickles.She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy to prepare.Even a beginner who has zero knowledge in making pickles can make it easily.As u all know,gooseberries has innumerable health benefits.So we include it in our food regularly either as pachadi or pickle.Do include gooseberries in any form in your regular diet.It will really do wonders.Lets see how to make this easy nellikai urugai ..
Neer nellikai

Gooseberry pickle

Gooseberry pickle Gooseberry pickle recipe
Cuisine: Indian
Category: Pickle
Serves: 12nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Gooseberry - 12 nos
  • Cooking oil – 1 tbsp
  • Red chillies - 10 nos
  • Asafetida/Hing - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Crystal salt - as needed
  • Water - 2.5 cups
Dry roast n grind
  • Fenugreek seeds - 1 tsp
To temper
  • Sesame oil - 2 tsp
  • Mustard seeds - 1/2 tsp

  • Dry roast methi seeds till golden brown and remove.In the same pan,heat oil in a pan.Saute gooseberries in oil for 2-3 minutes till it shrinks a bit.It helps the gooseberries to soak faster. 
  • Grind red chillies,methi seeds,salt & turmeric powder coarsely.
  • In a wide bowl, take the sauteed gooseberries.Add water to cover it.Add the ground powder.Mix well.Check for taste.Add more salt & chilli powder if necessary.
  • Temper all the ingredients & add to gooseberry.U can taste it on the same day.It will taste spicy n bitter.U will get the actual taste only after 3-5 days.
U can refrigerate & store for months.It stays fresh & good !


  • Sauting gooseberries are optional but we usually do this for quick soaking.
  • Adjust the quantity of chilli powder as per ur taste buds.
Enjoy n have a healthy side dish for curd riceSmile
Gooseberry pickle
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