Monday, November 30, 2015


#Poori : Here links to different way of preparing poori recipes are listed.

  • Use the picture grid below to go to the posts of Poori recipes
  • Hover the cursor over image to know the name of the recipe
  • Click on the image to take you to the recipe

Spinach Poori
spinach poori
Red Greens Poori
red greens poori
Beetroot Poori
beetroot poori

Great combo for Poori

Poori Kizhangu[ Poori masala ]

For other Curry Recipes

Curry Index

For other Tiffins

Tiffin : Breakfast/Dinner

Friday, November 27, 2015


#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.

Ingredients :
1/2 cupKaramani sprouted [ cow pea sprouts ]
1/4 TspSalt [ adjust ]
Tempering :
1/2 TspMustard seeds
1/2 TspUrad dhall
1/4 TspAsafoetida powder
8 - 10Curry leaves
1 TspOil
To grind masala :
3 TspCoconut scraping
1/2 TspCumin seeds
1 TspCoriander powder
1/2 Tspfennel seeds [ saunf ]
1 or 2Red chilly
2 clovesGarlic
1 medium sizeOnion sliced
1/2 TspSalt [ adjust ]
10 - 15Curry leaves
3 TspCoriander leaves chopped

chopped coriander leaves to garnish sundal

Method :
Take all the ingredients for grinding except sliced onion in a blender.
Grind without adding water.
Then add very little water and grind well.
Finally add onion and run the blender for few seconds only.
Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.
Add 1/3 cup of water and salt.
Pressure cook for only one whistle.
Keep the cooker under running water [ under tap ] to release the steam immediately.
Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add urad dhall.
Add curry leaves and asafoetida powder once dhall turn golden color.
Now add karamani and stir well.
Then add the prepared masala and mix well.
Adjust salt.
Keep stirring until the raw smell goes off and the sundal becomes dry.
Finally add chopped coriander and turn off the stove.
Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.
It can also be relished with sambar rice or rasam rice.
It can also be rolled with chappathy/poori for lunch box.

You might also like to try

karamani curry
Karamani curry
karamani masala curry
Karamani masala cur.
sprouted green gram sundal
Green gram sprout
konda kadalai sundal [ chick pea stir fry ]
Kondakadalai stir..
pattani sundal [ green pea stir fry ]
Pattani sundal

For other stir fry recipes

Vegetable strir fry/Poriyal/Thuvatal

For other dry curry/masala curry recipes

Dry curry/Masala curry

Saturday, November 21, 2015

7 Cup Burfi

#7CupBurfi  #7CupSweet : I used to prepare Mysore pak and coconut burfi. But never tried 5 cup sweet or 7 cup sweet. My daughter and my mother used to prepare regularly and they say it is one of the fool proof methods to make an yummy sweet. So I prepared this sweet for diwali. I followed my moms recipe and included flax seeds in the end to get its nutritional benefits.

I took 1/2 cup of all the ingredients and got 15 big pieces of  burfi.
Now over to the recipe

7 cup Burfi

Ingredients :
1/2 CupBesan [ gram floor ( kadalai maavu ) ]
1/2 CupCoconut scraping
1/2 CupGhee
1/2 CupMilk
1 1/2 CupSugar
1/2 TspCardamom powder
1 TspFlax seeds
1 TspSugar to sprinkle

Method :
Dry roast flax seeds in a kadai over a medium flame till it crackles.
Transfer into a bowl and set aside.

Grease a clean and dry plate with ghee and set aside.

Keep a heavy bottomed vessel on a stove and heat over medium to low flame.
Add besan [ gram flour ] and add 1 Tsp of ghee and keep stirring till it gives out nice smell.
Take care not to change its color.
Once the flour is roasted add coconut scraping and stir well for a minute.
Then add milk slowly continuously stirring with the ladle to avoid lumps forming.
Keep stirring and then add ghee.
Keep on stirring and at one stage it starts becoming thick and bubbles appearing.
At this stage add cardamom powder and then roasted flax seeds.
When it starts coming up as a whole mass with bubbles, immediately transfer into the greased plate.
Tap the plate to even out the hot sweet.
Immediately sprinkle sugar over the sweet.

Allow to cool down for five minutes and then make pieces using a clean & dry knife.

7 cup Burfi

You might also like to try

Dulce de leche [ Milk candy ]
milk candy
Instant Doodh Peda
Instant peda
Molded Chocolate
dark chocolate
aval kesari
aval kesari
cocoa chocolate
cocoa chocolate

For other sweet recipes


For other recipes

Recipe Index

Wednesday, November 18, 2015


#MushroomTomatoKurma : #Mushroom is low calorie, fat free, cholesterol free, gluten free food.
It is rich in potassium and copper. It is easy to cook and goes well with all types of vegetables.
Here let us see a recipe to prepare kurma using mushroom along with carrot and capsicum.

mushroom tomato kurma

Ingredients :
6 - 7Button Mushrooms
2 TbspCarrot chopped
2 TbspCapsicum chopped
1 TspSalt
1/2 TspLemon juice [ optional ]
To Temper :
1 TspCumin
1 TspOil
To grind masala :
3 TspCoconut scraping
1 1/2 TspCumin
1 TspMelon seeds
1/2 Tspkhus khus
3Cashew nuts
2green chilly [ adjust ]
1Red chilly [ adjust ]
1Onion medium size
3Tomato quartered
2Garlic cloves
1/2 Tspoil
Chopped coriander leaves to garnish

Method :
Take sliced onion & melon seeds in a microwave safe bowl and add 1/2 Tsp of oil.
Microwave High for 30 seconds.
Take out and add quartered tomatoes.
Again microwave high for 30 seconds.
Keep aside to cool down.

In the meantime take all the ingredients in a blender and grind without adding water.
Then open the blender jar and add microwaved ingredients.
Grind into a smooth paste.

Heat a kadai with oil on a stove over medium flame.
Crackle cumin seeds once oil becomes hot.
Then add carrot and saute for 2 -3 minutes.

Now add chopped capsicum into the kadai and saute for a minute.
Then add the prepared masala.
Wash the blender with 1/4 cup of water and add that water also.
Add a cup of water into the kadai.
Mix well with a ladle adding required amount of salt.
Bring it to a boil.
Allow to simmer till raw smell goes off.

Finally add chopped mushroom and adjust salt.
If necessary add 1/2 Tsp of lemon.
Allow to simmer for 3 minutes.
Add finely chopped coriander leaves.
Turn off the stove and transfer into a serving bowl.
Garnish with coriander leaves.

Excellent side dish for poori, chappathi, dosai and appam.

Other recipes you might like to try

mushroom soup
mushroom soup
mushroom palak soup
mushroom palak soup
capsicum mushroom gravy
mushroom capsicum ..
cauliflower mushroom pepper gravy
Cauliflower mushroom
cauliflower tomato kurma
Cauliflower tomato

Thursday, November 12, 2015


#AvalKesari  #riceflakeskesari  #beatenricekesari : I was craving for a sweet and that too a sweet with jaggery. Generally I used to wash aval in water and then drain the water completely. The washed #aval [ #BeatenRice/#RiceFlakes ] is allowed to stand for 10 minutes. Then coconut scrapings, jaggery and cardamom powder are mixed with aval. This sweet aval tastes good but will become soggy as time passes and become tasteless.
So I  prepared a sweet with aval & jaggery by keeping in mind the recipe of aval sakkarai pongal. The sweet thus prepared was a great success and I named it as #AvalKesari. The taste was very good and texture was as soft as kesari.
Now we will see the method of preparation.

aval kesari [ rice flakes kesari ]

Ingredients :
1/2 cupAval [ rice flakes/beaten rice ]
1/2 cupCoconut scrapings
1/2 cup heapedJaggery [ adjust ]
1 cupMilk, boiled and cooled down
1/2 TspCardamom powder
1/4 TspNutmeg powder
1 Tbspghee
1 pinchsalt
1/2 TspRoasted Till [ sesame ]

Method :
Dry roast aval in a hot kadai for 5 minutes to make it crisp.
Coarsely grind in a mixer after it cools down.
Soak in already boiled and cooled milk.

Grease a plate with ghee and set aside.

Now in a vessel take jaggery and add 1/4 cup of water.
Stir well over a medium flame till it dissolves.
Strain through a filter into a heavy bottomed wide vessel or a non stick kadai.
Keep the vessel containing the jaggery dissolved water on a stove over medium flame.
Add aval soaked in milk and stir well.
Then add coconut and keep stirring.
Once all mix together add ghee, a pinch of salt and keep on stirring continuously.
When it starts leaving the sides of the vessel and becomes a single mass, add cardamom powder and nutmeg powder.
Again stir well for 2 minutes.
Turn off the stove and transfer on to the greased plate and tap the plate to spread the sweet evenly.
Sprinkle roasted till seeds [ sesame seeds ] over the hot aval sweet.
Allow to stand for some time to cool down little bit and then cut into pieces using a clean & dry knife.

It tastes very good when its hot.
It tastes too good when its cold also.
Try once and you would definitely try to prepare again and again!!!

aval kesari [ rice flakes kesari ]

Other related recipes you may like to try

Buckwheat sakkarai pongal sakkarai pongal samai [ little millet ] sakkarai pongal kuthiraivaali [ barnyard millet ] sakkarai pongal Thinai [ foxtail millet ] sakkarai pongal