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Monday, 1 June 2015

Urulai Kizhangu Varuval | Shallow Fried Potatoes

This Urulai Kizhangu Varuval / Shallow Fried Potatoes is one of my favorite side dish, i Just love to have it with Rice especially curd rice or lemon rice...Yum!
It's a very easy and quick recipe to make.

Here is the recipe details...


Potatoes - 1/4 kg
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Asefoetida - 2 pinch
Curry leaves - few
Oil - 4 teaspoon
Mustard seed - 1/4 teaspoon
Salt to taste


Wash the potatoes peel the skin and chop it into small cubes.

Heat a pan season it with oil, mustard, curry leaves.
Now add the cubed potatoes, saute for 3 minutes.

When it turns golden, add chilly powder, coriander powder, asefoetida, turmeric and salt.
Saute until the raw smell of masala goes away and till the potatoes gets cooked well.
Switch off and serve it with rice.

Monday, 25 May 2015

Ulli Theeyal | Kerala Style Shallot Curry


Shallot - 20 nos.
Curry leaves - few
Mustard seed - 1/4 teaspoon
Tamarind - 1 big gooseberry size or thick extract of 1/2 cup.
Oil - 1 tablespoon
Salt to taste

To Dry Roast and Grind.

Coconut - 1 cup
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Pepper - 1/2 teaspoon
Jeera - 1 teaspoon
Fenugreek - 10 nos.


  • Heat a pan and dry roast all the ingredients given under "To Dry Roast and Grind"

  • While roasting first add dry coconut and roast until it turns light golden, then add other ingredients and roast it until the nice aroma comes.
  • Once it attains room temperature grind it to smooth paste and keep it aside.

  • Peel the skin of Shallots, if it is larger in size cut it to 2 or 3 length wise.
  • Heat a pan with a 1 tablespoon oil and season it with mustard and curry leaves.
  • Add the shallots and saute until it turns light golden brown.
  • Add tamarind extract and allow to boil for couple of minutes.
  • Add salt as required.

  • Add the grinded masala, mix well and cook in slow flame until the oil oozes out.
  • Once the nice aroma comes switch off and serve it.

Monday, 18 May 2015

Aval Upma | Red Poha Recipe

Looking for simple, healthy and easy to make breakfast ? Here it is...Try this Aval Upma / Red Poha seasoned with spices.It suits as a light breakfast or as a snack.

Usually pregnant women eat 6 small meals, this recipe will serve as a good snack or as a light breakfast or dinner for them and this can be done in just 5 to 10 minutes.

Red Poha is rich in Iron, having red poha in your menu regularly will keep your hemoglobin count at its best.


Red Flattened Rice / Aval - 1 cup (Thick Variety)
Grated Coconut - 1 tablespoon
Onion - 1 no.
Red Chilly - 2 no.
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Salt to taste
Oil to temper.


Wash the Red Flattened Rice.
Soak it in water for 5 Minutes.

Heat a pan with oil, season it with mustard, curry leaves, red chilly and add chopped onion.
Saute the onion until it turns light golden color.

Drain the Red flattened rice and add it to the seasoning and add required salt.
Mix well and keep it in slow fire until the red flattened rice gets bit soft (just 5 minutes).

Finally add the grated coconut, mix well.
Switch off and Serve hot.

Monday, 11 May 2015

Curry leaves Kuzhambu | Kariveppilai Kuzhambu | Karuveppilai kuzhambu

Curry leaves kuzhambu is simple and delicious tangy gravy of south Indian kitchen.
It tastes great with rice, idly and dosa. 

I should mention that it will be a treat for pregnant women with its tangy, spicy, mild sweet taste and also with its health benefits too.

Being pregnant want to try some healthy and at the same time tangy, spicy gravy which suits my taste buds so made it for my Sunday lunch, had it with hot steaming rice along with papad.


Mustard seeds – ¼ teaspoon
Shallot – 10 nos.
Tamarind -  Gooseberry size
Coriander Powder – 2 teaspoon
Chilly Powder – 2 teaspoon
Salt to taste
Oil to temper (Preferably Sesame seed oil)

To dry roast and grind to paste:

Curry Leaves / Karuvepillai – 1 handful (tightly packed)
Coconut – 1 tablespoon
Redchilly – 3 nos.
Garlic – 10 nos. (De skin)


Soak tamarind in water for ½ hour and extract juice.
Peel the skin of shallot, wash and keep it aside.
Dry roast and grind the ingredients given under “To dry roast and grind to paste” to smooth paste.
Heat a pan with oil season mustard seeds, add shallots and sauté till it becomes translucent.
Add the grinded paste, Coriander powder, Chilly powder and Salt.
Add the tamarind extract, cover and cook until the raw smell goes off.
Add a small piece of jaggery to enhance the taste (Optional)
Keep it in slow fire until the curry thickens and oil oozes out.

You can add Sambar Powder instead of chilly and coriander powder.

I have already posted Poondu Karuvepillai Kuzhambu here.

Monday, 4 May 2015

Apple Cardamom Milkshake

Apple milkshake with a flavor of cardamom tastes yummy.

In most of the juice shops and in hotels they use just use frozen pasteurized milk packets to make milkshakes. Though using frozen pasteurized milk sounds safe, I prefer boiled milk. I generally boil the milk; once it attains room temperature will keep it in fridge to make it chilled for preparing any kind of Milkshakes.


Milk - 1 cup (Chilled)
Apple – 1 No.
Cardamom powder – 2 pinches
Sugar – as required.


  • Wash the apple, slice and de-skin it.
  • In a mixer add sliced apple, 2 tablespoon milk and blend it well.
  • Add sugar, cardamom powder and remaining milk and pulse it (in mixer) so that it will get mixed well.
  • Serve it chilled in a glass.

Wednesday, 29 April 2015

Purana Kozhukattai (Coconut & Jaggery)

Do u have the habit of seeing calendar daily? Do u check and get it noted that what are all the auspicious days which comes on the current month??
No…I never had that habit early but, blogging has bought me this habit of seeing the calendar regularly and getting all the auspicious days noted… also to get prepared for those celebration.
So now this post is for “Chitra Pournami” (on 3rd May 2015)…Full Moon Day of Tamil month Chithirai.  It is celebrated to remove negative energy and dissolve your karma. We believe that lord “Chitra Gupta” was born on this day to the Mother “Kamadenu” so we avoid taking Milk and Milk product on this day.
People use to prepare Sarkarai Pongal, Pidi Kozhukattai and Variety Rice on this day…I Prepared this Purana Kozhukattai for my blog post for the special day "Chitra Pournami". It's made with stuffed grated coconut and Jaggery.

For Outer Cover:
Rice flour -3 cups
salt a pinch
Water 3 cups
Oil or ghee - 1 table spoon
For Filling:
Grated coconut - 1cup
Jaggery - 1/2 cup
Cardamom powder ½ sp
Roasted gram powder – 1 table spoon (Pottukadai podi)
Mix grated coconut, jaggery, cardamon powder and roasted gram in a shallow bowl and keep it aside.
This mixture is called Puranam in Tamil.
Boil water in a heavy bottom pan and add salt to it.
Keep the flame lower and add the ready made rice flour, stir without lump and till it is soft.
Switch of the flame and when it attain the temperature which is bearable by your hand.
Grease your hand with Ghee.
Take a small portion and make a round ball shape, out of it make a deep thumb impression to make it like a cup... fill the cup with Puranam and close it by rounding into ball shape.
Make the remaining outer cover dough and puranam in the same way.
Keep the Kozhukattai in the idly steamer and cook it until done.

Sunday, 26 April 2015

Oats Spiced Buttermilk | Oats Neer More

I have seen people having oats porridge as breakfast to reduce or maintain weight. But what is the use if you drink oats with creamy milk and white sugar??? Doesn’t it add on to your calorie?
Well here is a low calorie light breakfast porridge for weight watchers…It will also serves as a refreshing for this summer too…It’s a fusion of our traditional Neer More and Oats.
Here I used low fat milk to get this homemade curd for making this buttermilk.

Curd - 1 cup

Oats - 2 tablespoon
Water - 2 cups
Salt to taste
Coriander leaves - 1 tablespoon
Asafoedita - 2 pinch
Curry leaves - Optional
To grind:
Chilly - 1 no.
Ginger - a small piece
Jeera - 1/4 teaspoon

Heat a vessel with required water and add Oats and cook it until done.
Grind Chilly, Ginger and Jeera in a hand motor pestle and keep it aside.
Beat the curd with water and add the grinded spices and salt to it.
Add the cooked oats to this buttermilk and pulse it in mixer for 1 second.
Garnish with finely chopped coriander leaves

 Tempering / Seasoning with mustard seeds and curry leaves are optional
If you are going to have this for breakfast, then add more oats and make it thick so, it will be filling.

Linking this recipe to Saturday Snapshot series#9 hosted at Merry Tummy and Siris Food.