Tuesday, August 27, 2013


Serving size - 2

Preparation time - 10 minutes

Soaking time - 10 to 30 minutes

Cooking time - 10 minutes

This is a vegetarian dish with non-veg touch. I love non-veg, but most of my friends are vegetarians. This recipe is specially for them to taste this wonderful side dish. I love this brinjal fry with curd rice & also with poruchakuzhambu. Even the brinjal haters too love to eat this dish. I got this recipe from my friend's mom, when I was doing my Under graduation. But I tried this recipe only last october month. It was in the draft list for months. I don't want this simple recipe sit in my draft list yet. So I edited this post today .


Brinjal - 2 big size
Shallots - 5
Fennel seeds - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Tamarind water - 2 tbsp
Coconut - 1 tsp
Salt - as required
Oil - 3 tbsp


  • Wash the brinjals and sliced them into circular pieces.
  • Add all the ingredients except brinjal and oil into the blender and blend until it comes to a smooth paste.
  • Pat all the sliced brinjals with this paste and allow it to soak for 10 to 30 minutes.
  • Heat the pan with 1 or 2 spoons of oil, align few pieces of masala patted brinjals on the pan, add 1 or 2 spoons of oil again and allow it to get cook on the bottom side.
  • Once the bottom side is cooked, turn them to the other side to cook as like the same. Make sure there should not be raw smell in the brinjals. It will spoil the taste of the dish.
  • Do the rest as same. 
  • Serve it with any rice. 

Monday, August 26, 2013

SOUTH INDIAN MINI DINNER - A virtual bday treat for my ever encouraging friend Manjula bharath from DESI FIESTA

Wishing you a very happy birthday my dear friend Manjula Bharath from DESI FIESTA. Here I have to share this definitely, Ofcourse, most of my blogger friends are encouraging me, but most of the time she is the one who encourages me by leaving comments and click likes. Thank you so much my dear!!!

I am praying God to have a wonderful years ahead with tons and tons of happiness with everlasting strong health. By the way, I came to know that you have reached 1,00, 000 views in Desi Fiesta, I am really happy to hear this on your special day my dear. I wish you to get more and more views and keep it up with your achievements in the future too :)  Just create a virtual scene, we blogger friends are beside you, and we are singing birthday song for you, Come on start cutting your cake my dear!!!!

Just before few hours only I came to know, today is your birthday. I do not want to miss to give you a virtual treat. SO that I have arranged this very simple but I thought "Something is better than Nothing". SO please accept this small virtual treat on this special day my dear!!!

I know this is your dinner time. I made a south Indian Mini Dinner for you. Enjoy your virtual treat dear!!!


Menu for South Indian Mini Dinner

2. Coconut Idiyappam

4. Adai

Hope you would like this !!!! I think  that I am the last one to give treat at the end of this special day :)



Serving size - 4 

Preparation Time - 10 minutes

Cooking time - 10 minutes


Hi friends, today is our new friend Shobana vijay's bday. I specially made this fruit custard milk for her with lots of affection and friendship. Just before few weeks we started our friendship, but I love to talk to her from the day 1. She is really a kind person and helping minded. I am going to give treat with fruit custard milk.

Fruit custard milk is a refreshing one which is very good to have a sip during this summer. It is a famous delicious Indian dessert and my all time favorite. I would like to share this wonderful recipe with all of you my friends. 

This is a simple and easy Indian dessert for parties or any occasions. I am really happy to post this recipe for Shobhi's Virtual Bday treat. Hope you will enjoy this dear!!!!

You can use any fresh fruits as you prefer. No need of using these same fruits.


Vanilla Custard Powder - 1 1/2 tbsp
Sugar - 2 1/2 tbsp or as you prefer
Boiled Milk - 2 cups
Apple - 1/2 Sliced into small pieces
Banana - 1/2 sliced into pieces
Grapes - 15 to 20 no.
Pomegranate - 1 handful ( optional)
Vanilla Ice cream - 2 or 3 cups (optional)


  • Allow the boiled milk to come to room temperature.
  • Add 1 cup of milk  + custard powder in a small bowl without any lumps.
  • Mix 1 cup of milk + sugar in a separate bowl.
  • Mix both of the milk into a single bowl.
  • Pour this custard milk into the fruit bowl, mix gently and keep it in the fridge.
  • Serve cool with a scooped ice cream.


  • If you want to keep fruits in the custard milk fresh for even a week, don't add fruits and milk together.
  • Keep the custard milk without any fruits in the fridge. Slice the fruits freshly while serving and pour the cold custard milk into it, mix gently and serve it with scooped ice cream and an apple slice.
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Friday, August 23, 2013


Serving Size - 4

Preparation Time - 10 minutes

Cooking Time - 30 minutes

WE are very much familiar with fritters. But today we are going to learn how to make healthy fritters. Green leafy veggies are very good for health but most of us hate leafy veggies. Pakoda is the most favorite snack of my husband and my kid. This spinach fritters are a delectable one for the persons who hates greens as like as my kid :) I have used baby spinach but you can use any green leafy varieties with this recipe. Leaves in the carrot and beetroot too good with this recipes.  Lets go to the recipe. I specially made this for my friend viji's event series called "show your styles to the world series" on her space virundhu unna vaanga which is conducting by shama at her space.


Baby spinach - 1 small bowl chopped
Besan Flour - 1 cup
Rice flour - 1/4 cup
Red chilli powder - 1 tsp
Green chillies - 2 chopped
Onion - 1/2 cup chopped
Curry leaves - 1 bunch
Ghee - 1 tbsp
Water - required  for sprinkle (less then 1/4 cup)
Salt - as required
Oil - for deep fry


  • Add all the ingredients except oil for deep fry and water together. Sprinkle water in the mixture to get the mixture together. Do not add water much. Just for kneading.
  • Heat oil in a pan for deep fry, check whether the heat comes to the perfect temperature. Tips for frying instructions.
  • First try sample with a small piece from the pakoda mixture. If it comes perfect with golden color, pinch some pakoda mixture and pour them randomly in the oil. Fry them in the medium flame until it comes crisp with golden color.
  • Serve it with chutney or ketch up and store it in a air tight container for a future use. 


Keep pakoras in the air tight boxes once it comes cool.

I am going to send this recipe to shama's space easy to cook recipes who is hosting Viji's event Sys-W Series

Also to,

Wednesday, August 14, 2013


Serving Size - 1 

Preparation time - 10 minutes

Cooking time - 5 minutes

 My friend VijiDharmaraj conducting a event series called "Show your styles to the world series" on her space virunthu unna vanga. But for the past 6 months, I couldn't participate in that event. For this month, the series is guest host by Shama Nagarajan from Shama's easy to cook recipes. The criteria for this month is use either beetroot or spinach or both. 

My son will eat only few forms of greens. SO I tried greeny spinach in the omelette, he loves it very much. Because of viji's event, all of the sudden I thought of making omelette with beetroot too. I tried this recipe in 2 two ways. One like omelette and another with scrambled egg.  It was really awesome to taste. My little one does not like scrambled egg, so I made beetroot spinach omelette for him. HE loves it very much. 

If they take this omelette with milk, it will be a filling breakfast to adults too. Not only filling, but also a healthy breakfast. I have picture for omelette, but I will upload picture for scrambled egg soon.


Egg - 1
Beetroot - 1/4 cup Thinly sliced
Spinach - 1/4 cup chopped into small
Onion - 2 tbsp
Turmeric powder - 1/4 tsp
Salt - as required
Water - 2 tbsp


For Omelette

  1. Mix well all the ingredients, except egg. 
  2. Once it gets mixed, add egg and beat it for few seconds or until it blend with the veggies.
  3. Heat a pan with oil coated, once it gets heat, pour this mixture on the pan.
  4. After 1 or 2 minutes flip it to the other side, then remove it from the pan once both the sides are well cooked .
  5. Serve it with food for lunch or breakfast/Dinner.

For Scrambled Egg

      Do all the 3 steps under the above heading "For omelette".  Instead of 4th step, just scramble the eggs with the help of spatula. It will break into small fluffy pieces. It will be like podimas. 

Secret : Adding water will give you a fluffy egg.

I am linking this recipe to viji's event SYS - W series which is guest hosting by shama's space Easy to cook recipe

Also to,

Saturday, August 10, 2013


Serving size - 4

Preparation time - 5 minutes

Cooking time - 15 minutes

I never say wow to any among the chinese food, but I love this egg drop soup to the core. I tried this with chicken broth, but you can also use vegetable broth for veggies. It gives a real delectable taste. This is the one I often like to have in winters.  I will post the step by step pictures later. I will give detailed text explanations now. Lets go to this delectable yummy soup.


Chicken broth - 1 tin
Frozen Corn - 2 tbsps
Egg - 1
corn flour - 1 tbsp + 1.5 tbsp water
Pepper powder - as required
Salt - as required


  • Take chicken broth in a pan and brings it to boil.
  • Take the frozen corn and defrost it.
  • Add the corn to the boiling chicken broth.
  • Take egg and beaten it in a separate bowl and keep it aside.
  • Mix corn flour and water to the a thick paste and mix it to the boiling broth. Adjust your consistency of the soup by increasing and decreasing the corn flour paste. Stir continuously, Otherwise that paste makes few lumps in the soup.
  • Take the fork and pour the beaten egg mixture on the fork and slowly it will go to the boiling broth, mix gently.
  • Switch off the stove and serve it hot with pepper powder.


  • To avoid lumps in the soup, stir continuously after adding corn flour paste.
  • While adding beaten egg into the broth, don't forget to add it through the fork. then only it will go into the broth slowly.

Wednesday, August 7, 2013


Serving Size - 3 to 4 persons

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - 1 or 2 hours

We are familiar with fritters. There are many varities in fritters. I heard about poha vadai but all of the sudden I think how the poha fritter will. So I tried this poha fritter for the first time. It came out well. My little one loves this very much with tomato ketchup. We all enjoyed this tasty & healthy poha fritters. One important note is no need of ghee for getting crisp, poha will give crisp without adding ghee. really it tastes good. SO I am happy to share my own tried recipe. 


Aval/Poha - 1 cup
Water - 2 cups
Besan flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1/2 tsp
Green chillies - 3 chopped
Ginger - 1 inch chopped
Curry leaves - 5 or 6
Cilantro - 2 tbsp (finely chopped)
Onion - 1/4 cup
Salt - as required
Oil - for deep fry


  • Soak poha with 2 cups of water for about an hour or 2. Squeeze water from the poha and keep poha drained from water.
  • Add besan flour, rice flour, red chilli powder, green chillies, ginger, curry leaves, cilantro, onion and salt to the poha and mix well.
  • Heat oil in a pan for deep frying, once it heated, take a small amount of poha mixture and drop into the hot oil.  Tips for frying instructions
  • Once the fritters are cooked well with golden color, do the rest of the mixtures in the same procedure. 
  • Serve it with ketch up or chutneys or as such. Hot tasty yummy poha fritters are ready for your snack. Enjoy your snack!!

I am linking this recipe with 


  • Oil should be in the right amount of heat, then only you will get good tasting fritters, else it will spoil the taste of the fritters.
  • First drop a little amount of mixture or a single piece of the mixture/ batter to the heated oil, 
            If it raises up immediately, the oil is in the correct heat.
            If it goes darker color immediately, then the oil is too hot, it is not right to make any fritters.
            If it doesn't comes up and stay at the bottom, the oil has no enough heat. 

Tuesday, August 6, 2013


Serving size - 1 medium bowl

Preparation time - 10 minutes

Cooking time - 5 minutes

I don't want give much intro about this coriander mint coconut chutney. This chutney takes place in our everyday routine breakfast/ dinner menus. I did not like this chutney before my marriage. But now I started tasting this chutney. This chutney comes under nutritious one. 


Grated coconut - 1/2 cup
Dahlia/ Roasted gram - 1 tbsp
Green chillies - 4 or 5
Tamarind - a pinch
water - 1/2 cup
Coriander leaves - 1/4 cup
Mint leaves - 2 tbsp
Salt - as required

For seasoning 

Mustard seeds - 1/2 tsp
Curry leaves - 4 or 5 
Urad dal - 1/4 tsp
Red chilly - 1 (optional)
Oil - 2 tsp


  • Grind all the ingredients except seasoning ingredients. Transfer it to a bowl.
  • Heat oil in a pan for seasoning, add mustard seeds, once it cracked, add curry leaves, red chilly and urad dal.
  • Add this seasoning to the chutney and enjoy this with dosa or Idly or even with chapathis.

Note : Click here


  • Microwave : Defrost coconut with medium power. you are not suppose to defrost it in high power. While defrosting, coconut should not go warm or hot. It must be cool & soft.

  • No Using Microwave: Remove coconut from the freezer half an hour to an hour before you use or wait until it becomes soft. While grinding chutney, use luke warm water for best results.

Monday, August 5, 2013


Serving size - 2 or 3

Preparation time - 5 minutes

Cooking time - 20 to 25 minutes

Paruppu thanni is an important nivedham for Lord Muruga. He is an ardent lover of Paruppu thanni. So, on the day of Karthigai, this nivedham is very essential to get all the blessings from the God Muruga.  In certain homes, they use to do Paruppu thanni for every Karthigai. But some will do this only on the day of big Karthigai ( Karthgai star falls on the month of Karthigai which is consider as big Karthigai). I made Paruppu thani on last year's big kathigai. But it was on the draft list for more than 6 months. Today only I have edited my pictures :) How soon I am updating ??? :)

I will try to upload paruppu payasam's picture soon. I am searching that picture but yet to get.

Let us see the difference between paruppu thani and paruppu payasam !!!! 


Moong dal - 1/4 cup
Water - 3/4 cup  (Pressure cook)
Water - 1/2 or 3/4 cup (After Pressure cook)
Milk - 1/2 cup (Optional)
Ghee - 1/2 tsp
Cashews - 3 or 4



Fry Moong dal in a medium flame for few minutes. Don't burn it, once the aroma has come you can remove it from the flame.

Pressure cook moong dal and 3/4 cup of water for 3 whitsles.

Once you remove it from the pressure cooker, add remaining water according to the consistency you want.

Heat ghee in  a pan and fry cashews.

Garnish Paruppu thanni with fried cashews and serve it to God.


Follow all the steps in the same order under the heading paruppu thanni.

Instead of adding water after pressure cook, add 1/2 cup of milk and 1/4 cup of water. x

It will be bit richer than Paruppu thanni.

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Sunday, August 4, 2013


Maavilakku is one of the most important and traditional prasadham for Tamil Goddess. Actually there is a procedure to make maavilakku from raw rice. But I used rice flour for quick and easy version. I will post the step by step procedure using raw rice soon. Aadi - tamil month is going on. Lot of prayers & worship goddess with this traditional prasadham. I think this is the right time to share this recipe.


Rice flour - 2 cups
Brown sugar - 2 cups
Cardamom powder - a pinch
Water - 2 - 3 tbsp
Thirinool (thread for lighting) - as required
Kunkum - a pinch for decoration
Match stick - for lighting
Ghee - as required


  • Add rice flour, cardamom powder, brown sugar and water together and mix well.
  • Divide the mixed flour into 2 parts or 5 parts.
  • Shape all the parts into ball and create a small pit on the top of the ball.
  • Keep kunkum around the pit, add ghee into the pit, add thrinool and finally lighting up with match stick.
Note : Please don't add water more, it will go watery. This recipe won't give that much taste as like as prepare from raw rice, but it tastes good.


Serving size - 3

Preparation time - 15 minutes

Cooking time - 30 minutes

Curd rice is the most popular south Indian cuisine which always take at the end of the lunch menu. This rice keeps our body cool. It is especially more delicious during summer. I love garnished curd rice very much. Curd rice is also known as yogurt rice which is not only tasty and yummy but also harmless food for babies too. 


Rice - 1/2 cup
Curd - 1 cup
Cream - 2 tbsp (optional)
Milk - 1/2 cup
Salt - as required

For seasoning 

Green chillies - 3 (chopped)
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Oil - 1 1/2 tbsp
Urad dal - 1/2 tsp

For garnishing 

Cilantro - 2 tbsp Finely chopped
Carrot - 1 tbsp ( grated)optional
seedless grapes - few (optinal)
Pomegranate - few ( optional)


  • Wash rice, pressure cook the rice with 1/2 cup extra water than usual and keep 1 whistle extra for well boiled rice.
  • Take the boiled rice and smash it well with large spoons. Add salt, curd and mix well. 
  • Then add cream, milk and again mix well.
  • Heat oil in a small pan for seasoning, add mustard seeds, once it cracked, add curry leaves and green chillies, then hing powder and urad dal. Remove it from the stove before it gets burn or darker.
  • Add the seasoning to the curd rice and finally garnish with cilantro and fruits or carrot. But I din't use carrot or fruits, because my husband does not like those taste in the curd rice.
  • Serve it with pickle or any side dish or as such. I enjoy this garnished curd rice as such. 

I am sending this tasty garnished curd rice to

Friday, August 2, 2013


Serving size - 1 or 2

Preparation time - 10 minutes

Cooking time - Less than 15 minutes (IF the boiled rice is ready)

Our most favorite food, other than Indian food is Thai food. Thai food is one of the tastiest food among all the foods. In that, THAI FRIED RICE is the most popular food. It is a variety of fried rice which is typical of central thai cuisine. IT is a stir fried rice with few ingredients like soy sauce, fish sauce, chilli sauce, etc.

Usually, they use any meat in this rice, but I din't use any meat today. I used basmathi rice instead of thai jasmine rice and crushed red pepper instead of chilli sauce.


Boiled basmathi/thai jasmine Rice - 2 cups
Oil - 2 or 3 tbsp
Garlic - 5 pods
Green chilles - 2
Crushed red pepper - 2 pizza hut packets
Onion - 1 cup (sliced half length wise)
Tomato - 1/2
Egg - 1
Salt - as needed
Sugar - 1 1/2 tsp
Fish sauce - 1 or 1 1/2 tsp
Soy sauce - 1 tbsp
Frozen Peas - 2 or 3 tbsp


1. Crush green chillies and garlic. Heat oil in a pan, add crushed green chillies and garlic. Fry for few

2. Add onions, salute until it becomes transparent.Add tomatoes,salute for few seconds.

3. Create some space for egg, by siding all the ingredients in the pan. Add egg, scramble it and mix with all the ingredients in the pan.

4. Add crushed red pepper, salt, sugar, fish sauce and soy sauce. Mix well and salute it for a minute.

5. Add peas, mix it well and allow it for 1 or 2 minutes. Add boiled rice and mix well with all the ingredients. Fry all the ingredients for 2 minutes.

6. Serve it as such or with cucumber slice & lime slice.

I am sending this to


Serving size - 30 pieces 

Preparation time - 5 minutes

Cooking time - 10 minutes

Freezing time - 3 to 4 hours

I made these kulfi a month and half before. But I couldn't find time to upload this. Here almost summer is going to end. Though I thought of share this wonderful yummy Kulfis to my viewers before summer ends.

Kulfi is a popular frozen diary dessert which is from Indian sub continent. It is also known as traditional Ice cream of India. There are various flavors in Kulfi. I made easy & quick home-made mini kulfis with almonds and pistachio for kids. This is my hubby's favorite. WE din't get any good tasting kulfis in our place. So that I tried this in the home itself using microwave for easy preparation. This is not only summer special, also kids special. Lets see how to make quick and easy home made mini kulfi.


Milk - 2 cups
Milk powder - 3/4 cup
Sugar - 3 to 4 tbsp
Cardamom powder - a pinch
Almond - 4 (grated)
Pistachio - 5 (grated)


  • Mix all the ingredients well in the microwave safe bowl except grated almonds and pistachios.
  • Microwave it for 2 minutes. Stir well.
  • Again microwave it for 2 minutes, keep stirring for every 40 seconds.
  • Again microwave it for 2 minutes, keep stirring for every 30 seconds.
  • Again microwave it for 2 minutes, keep stirring for every 20 seconds.
  • Once it will get thick, add grated almonds and pistachios. Mix well and allow it to get cool.
  • Once it gets cool, pour it in the ice tray for mini kulfis. (I used banana ice tray)
  • After 3 to 4 hours, remove it from the freezer and remove kulfi after half a minute or a minute.
  • Serve it as cool.

Note : You can use kulfi moulds for get normal size kulfis. Pictures for normal moulds.

II am sending this to kid's delight

Guru's Cooking Giveaway Kids Special '13

I am sending this dessert to finish the virtual potluck chill & tasty,

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