Thursday, January 31, 2013


Ridge gourd/Peerkangai/Chinese Okra is used in various South Indian dishes.I prepare kootu most often with this vegetable.The taste and flavor differs from the other kootu varieties.The skin can be be used for making Peerkangai Peel thuvayal

Peerkangai Kootu

Monday, January 28, 2013


Fruit custard is a very easy dessert that can be put together within minutes. Kids who refuse to eat fruits will definitely love to have this. I just followed the instructions in the ready made custard mix
Fruit Custard

Thursday, January 24, 2013


We recently had dosa in one of the restaurants here and they served ginger chutney.We usually make ginger thuvayal at home but ginger chutney was new to me. I asked one of my friends who belongs to Andhra for the recipe and she immediately shared with me.Nowadays I make this chutney atleast once in a week for the breakfast.It goes well for both idli and dosa and healthier too
Ginger Chutney

Wednesday, January 23, 2013


I don't know whether it is the crunchiness of the walnuts or flavor of coffee or richness of chocolate, I got addicted to this cake forever. I came across this wonderful recipe from Divya's Easy cooking and is definitely a keeper.It does not have any fancy ingredients but still the cake looks rich,moist and soft and tastes awesome nothing less than brownies.

Eggless Chocolate and Walnut Cake

Sunday, January 20, 2013


Peerkangai/Ridge gourd/Chinese Okra is a very common vegetable used in South Indian dishes. The inner part is very soft and spongy and mostly used in Kootu. We typically use the skin for making thuvayals.
Peerkangai Thuvayal

Thursday, January 17, 2013


A very simple rice recipe that is usually prepared with left over rice. This is a very common lunch box recipe which is easy to prepare.

Lemon Rice

Monday, January 14, 2013


This is one of the best Eggless Chocolate Cake recipe that happens to be Vegan as well. Initially I was bit skeptical about this recipe as it calls for Vinegar.So far I have heard about the school science projects that uses vinegar and baking soda to make volcanoes. I never dared to use that to bake a cake. But believe me nobody will be able to sense out the smell of Vinegar.The cake is really very soft and moist.
We can put together this cake with simple ingredients.I really cannot count how many times I would have baked this cake.Each time it turns out to be perfect.I never had an opportunity to click the cake as my kids used to dig on this even before it gets cooled.

This cake contains less sweet. So it tastes best only when frosting is used. Or simply pour some chocolate or Caramel syrup/ganache before serving

Recipe source: Show me the curry

Thursday, January 10, 2013


Recipes for Bogi Festival

Bogi is celebrated on the previous day of Pongal (i.e last day of the Tamil month 'Margazhi')
The whole house is cleared off the clutters and cleaned. Some even paint the house.
People gather in the streets early morning to burn all the clutters.

Paruppu Vadai

Recipes for Pongal

The house is decorated with colorful Kolams (Rangoli). Only new rice, dhal and jaggery is used for preparing the offerings for Pongal.The pooja is generally performed outside the house where there is plenty of sunlight unlike other rituals which is typically performed in the pooja room.Kolams are drawn depicting the sun and moon.
In villages, Pongal is also cooked outside the house in a new pot.Nowadays this is prepared using pressure cooker.
Pongal Kolam
Kolam depicting sun and moon

Recipes for Kanu Pongal

Generally Kalandha sadham (Variety rice) is prepared for Kanu pongal.It is celebrated on the day after Pongal. This day is also dedicated to thank the cattles (called as Maatu Pongal).

Curd Rice

Happy Pongal

Tuesday, January 8, 2013


Kalkandu Rice

I was not a big fan of Kalkandu rice until I tasted this at Madurai Meenakshi Amman temple during a festival.
I never used to have this rice when my mom prepares at home. I prefer only chakkarai pongal.
My mom once got the perfect recipe from a Gurukal in a nearby temple in our hometown. Definetly this recipe will not taste equivalent to Kovil Prasadham.More than the regular ingredients, the Prasadham usually consists of the unique flavours which is very difficult to recreate at home.But I can assure you that this recipe tastes divine.
Kalkandu Rice is different from Kalkandu Pongal.In Pongal moong dhal is also used and very little or no milk is used. In Kalkandu sadham, the rice is completely cooked in milk and drenched with pure ghee.

Sunday, January 6, 2013


This is one of the simple and easy to make variety rice provided that grated coconut is available handy.I love to have coconut rice with potato curry 

Wednesday, January 2, 2013


Colocassia /Taro root is called as Cheppankizhangu  in Tamil. Cheppankizhangu roast is a perfect accompaniment for Mor Kuzhambu.Typically this is deep fried. However I prefer shallow frying in a Tawa.


Seppankizhangu (Arbi)       10 (appx 3 cups when chopped)                                                               
Besan flour3 tsp                                 
Rice flour1 tsp
Chilli powder1 tsp
Coriander powder1 tsp
Turmeric powder1/8 tsp
Oil2 tablespoons

Tuesday, January 1, 2013

PANNER BUTTER MASALA - Home cooked Style

I have already posted a recipe on Paneer Butter Masala - restuarant style. Though it is a fool proof recipe and tastes great, I prefer to make it with fresh ingredients for every day cooking.My daughter loves paneer and I make this dish almost every alternate week end.

Paneer Butter Masala


Onions chopped1 medium sized
Tomato chopped3 medium sized
Paneer cubed1.5 cups (or as desired)   
Green chillies1
Chilli powder1 tsp
Coriander powder1 tsp
Ginger minced2 tsp
Kasuri Methi1 tablespoon
Salt1 tsp
Cream/thick milk1/2 cup
Butter2 tablespoon