November 17, 2015

Masala Chaai / Masala Tea

     Hot drinks are good for cold and rainy season. Masala tea is very simple and easy to make but the spicy taste makes it very energetic than normal tea.

1 ¼ cup
Boiled Milk
¾ cup
Tea Powder
2 tsp
2 tsp
Ginger / Dry Ginger
½ inch
Coriander Seeds
2 tsp
Pepper Corns
¼ inch

1. Grind the coriander seeds, cinnamon, clove, cardamom, pepper corns and ginger into a coarse paste without water using the mixie.
2. Bring the water into boiling point and then add the ground paste (from 1) and allow it to boil for 5 mins. At this time, close the lid of the pan.
3. Then add the tea power and allow it to boil for 2 mins.
4. Now add the boiled milk and bring the mixture into boil and switch off the flame.
5. Strain the tea mixture using the strainer.
6. Add sugar and mix well until sugar dissolves.
    Yummy and tasty Masala Chaai is ready.

1. Adjust the sugar and tea powder level according to your taste.

November 14, 2015

Milagu Kuzhambu / Pepper Kuzhambu for Cold

     Heavy rains continuing in Chennai and has affected the daily rhythm of daily life. So it is good to had something spicy. I prepared a spicy recipe just for that. It is also good for cold and cough.

Recipe Cuisine: South Indian  | Category: kuzhambu
Preparation Time: 10 mins | Cooking Time: 15 mins | Yields: 1 cup

Lemon size ball
To taste
Dry Powders:

Red Chilli Powder
1 tsp
Coriander / Dhaniya Powder
1 tbsp
For Pepper Powder:

2 tsp
½ tsp
To Temper:

Gingely Oil
2 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Garlic Pods
Sambar Onion Or Big Onion
10 or ½

1. Remove the skin of the garlic and cut them into small pieces.
2. Remove the skin of the onion, wash and  then cut them into small pieces.
3. Extract the juice from the lemon size tamarind ball.
4. Roast the pepper with ½ tsp of ghee till nice aroma comes from it. Allow it to cool down and then powder it using the dry mixie jar without water.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Then add the curry leaves and add chopped garlic pods. Fry them for a min.
7. Now add the chopped onion and fry till they turn into translucent.
8. Immediately add the tamarind extract (from 3), red chilli powder, coriander powder and salt.
9. Mix them well and allow it to boil till the raw smell of the tamarind goes off. Now the mixture becomes ½ of the initial quantity.
10. Now add the pepper powder (from 4) and  bring it into boil. Switch off the flame and transfer it to serving bowl.
   Serve with hot rice and ghee.

1. Adjust the chilli powder according to your taste.

November 13, 2015

Herbal Tea | Home Remedy for Cold

     Rainy Season has started and there is heavy rains in Chennai and South India. Cold is one of the common effects of the rainy season, affecting elderly and the children.
     Herbal Tea is an easy and simple remedy for Cold. We can take at-least two-three times a day and it is very effective for cold.

Recipe Cuisine: South Indian  | Category: Home Remedy
Preparation Time: 2 mins | Cooking Time: 7 mins | Yields: 1 ¼ cup

Tulsi / Thulasi Leaves
Ajwain /Karpoora valli / Oma valli Leaves
1 ½ cup
Honey / Palm Sugar (optional)
1 tsp

1. Wash the leaves gently with water for 2 times.
2. Heat the water in a sauce pan and bring it into boil.  Add the leaves after the water starts boiling. Close the lid of the pan and boil for 5 mins.
3. Then switch of the flame and leave it for 2 more mins. You should not open the lid of the pan.
4. After 2 mins, strain the water using the tea strainer.
5. Mix sugar or palm sugar with the tea and serve hot (if you used).

November 10, 2015

November 5, 2015

Rose Mathri | Mathri Recipes

Mathri is a North Indian Snack. There are many varieties of Mathri. Rose Mathri is a simple variety of this. The beautiful shape appeals to kids and adults both very well.
When I was searching for Mathri recipes, I found this from a website here.

video for How to shape rose mathri 

Recipe Cuisine: North Indian | Recipe Category: Snack
Preparation Time: 15  mins | Cooking time: 15 mins | Yields : 10 roses

1 cup
Ajwain / Caramom / Omam
1 tsp
To taste
Warm Water
As required
For deep fry

1.  Mix maida, salt, ajwain and oil in a wide bowl. Mix them well with your fingers.
2. Then add warm water little by little and knead into soft and pliable dough.
3. Cover the dough with wet cloth and keep it aside for 30 mins.
4. Now take a portion of the dough and roll it into as thin as possible on a rolling board or dry table top using rolling pin.
5. Now cut this 2 inch circles using cookie cutter or cap of small jars.
6. Then place 5 circles one by one and overlap each other like in the picture.
7. Then rotate it from the first circle. Then you can get one cylinder.
8. Now cut this cylinder into two halves. Beautiful roses are ready. Do this process for remaining rough.
9. Heat the oil in a deep fry pan, add the roses and deep fry till they become golden color. You should keep the flame at low. Otherwise the roses are cooked outside but does not cooked inside.
  Yummy and beautiful rose mathiri is ready.

November 4, 2015

Sweet Urad Dal Vadai / Inippu Ulunthu Vadai

     Sweet Vadai is a really good twist on vadai; I first had sweet vadais in my sister’s in-law’s house. This is also too easy to prepare and I suggest this to beginners wanting to try their first diwali sweet.

Video for how to make vadai:

Recipe Cusine: South Indian | Recipe Category: Dessert
Preparation Time: 2 ½  hrs | Cooking time: 20 mins | Yields : 12-15 vadai
For Vadai:

Whole White Urad Dal (mulu vellai ulunthu)
½ cup
Rice Flour
1 tbsp
¼ tsp
For Syrup:

½ cup
½ cup
Cardamom Powder
¼ tsp
To Deep Fry:

As required

Procedure for Vadai:
1. Wash and soak the urad dal for 2 hours. Then drain the water completely and grind it into a fine, thick, soft and smooth paste .with little water only.
2.  When the batter looks like  butter, then this is the right consistency. This will take 20-30 mins in a wet grinder. You can grind it with mixi also. But you can get only less quantity if using mixie.
3. Then take the batter out from the grinder and transfer it into a wide bowl. Now add 1 tbsp of rice flour and salt. Mix them well with your hands.
4. Take either banana leaf or thick plastic sheet, apply oil on it and keep it aside.
4. Heat the oil in a deep fry pan, wet the hand with water and make lemon size balls from the batter.
5.  Place the ball on the oil applied sheet and press it gently. Make a hole at its center.  Then turn over the ball on your fingers and put it in the hot oil carefully.
6. Cook till the vadai becomes golden color on both sides. Take it out from the oil and keep it aside.
Make vadai from whole batter like procedure from 4-6.

Sugar syrup procedure:
1. Mix water and sugar in a bowl. Bring it to boil till the sugar dissolves completely.
2. Then strain the syrup using metal strainer and then add cardamom powder. Mix well and again bring it boil till the sugar syrup becomes little bit thick. (pisupisupu patham ot like gulab jamun syrup consistency)
3. Sugar syrup is ready and keep it aside.

Sweet vadai making Procedure:
1. Put fried vadai one by one in the hot sugar syrup and press them gently with spoon.
2. Take out from the syrup after a minute and drain the syrup from the vadai.
    Yummy, tasty and easy sweet is ready.

1. Soak when both the vadai and the syrup are hot.
2. The sweet vadai can be kept for 2 days in room temperature; you can keep it for a week if you store it in fridge and re-heat using microwave or steamer.

Click here for ulunthu vadai (methu vadai).

October 28, 2015

Green Gram / Pachai Payaru / Paasi Payaru Laddo

     Generally people prepare moong dal / Yellow grm laddos, But in our native village ladoos are prepare with whole green gram instead of moong dal. This ladoo is very healthy for kinds because the skin is also used.

Recipe Cuisine: South Indian | Recipe Category: Sweets
Preparation Time: 10 | Cooking Time: 15 mins | Yields: 13 laddus

Whole Green Gram / Passi Payaru / Pachai Payaru
½ cup
6 tbsp (1/4 cup + 2 tbsp)
¼ cup
Cardamom Pods
Cashew Nuts (otional)

1. Dry roast the green gram in a heavy bottom pan at low flame. Fry them till the green gram becomes golden color and a nice aroma also comes out.
2. Allow it to cool down and grind them into a fine powder using the dry mixie. (don’t cool them completely, grind them when they are still little bit warm)
3. Sieve the powder with fine siever. Keep it aside.
4. Powder the sugar with cardamom pods using the same mixie jar.
5. In a wide bowl, add the green gram powder ( from step 3) and powdered sugar ( from step 4). Mix them well with spoon.
6. Now heat the ghee in a small pan till the ghee melts completely and becomes very hot.
7. Immediately pour this hot ghee into the green gram and sugar mixture (from step 5).
8. Mix them well quickly with spoon. Now the mixture looks like bread crumbs. You should not touch with your fingers. Because the ghee is very hot.
9. After a few seconds, you can mix with your fingers, but while the mixture is warm.
10. Take a small portion from the mixture and make small balls of your choice. Keep it aside and leave it for 15 mins and serve.
   Healthy and tasty green gram laddo is ready.

1. If you want to make more quantity, dry roast the whole quantity of green gram and powder the sugar separately. But mix them with ghee in batches.

Ragi Omapodi

     Typical omapodi is prepared using besan/kadalai maavu. I tried it with ragi flour and the result was quite good.

Recipe Cuisine: South Indian | Recipe Category: Snacks
Preparation Time: 15| Cooking Time: 15 mins | Yields: 1 ½ cup

Ragi / Finger Millet Flour
½ cup
Rice Flour
2 tbsp
Ajwain / Omam / Carom seeds
½ tsp
Butter or Hot Oil
½ tbsp
As Required
For deep fry

Ajwain / Omam water preparation:
1. Dry roast the ajwain for 1min or till they start to splutter.
2. Remove from the flame and allow it to cool down. Then grind them into a coarse powder using the dry mixie.
3. Then put the powder in a bowl and add 2 tbsp of warm water. Mix them well and leave it for 15 mins.
4. Then strain the water using the strainer and use this water for making omapodi.
Omapodi Dough Preparation:
5.  Add ragi flour, rice flour and salt in a wide bowl. Mix them well with your fingers.
6. Then add butter and ajwain water (from step 4), mix them well with your fingers.
7. Now add water little by little and knead a soft and pliable dough.
8. Heat the oil in a deep fry pan till it becomes hot; put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.
9. Grease the murukku press with oil (use omapodi plate with lot of holes). Now fill the press with the dough upto ¾ of the press.
10. Once the oil has reached the correct temperature, squeeze the murukku dough directly over the hot oil. Don’t overload the omapodi.
11. Fry them in a medium heat and turn over occasionally and cook till the sizzling sound stops and the omapodi turns into golden color.
12. Then remove it from the oil and place it on a tissue paper to remove the excess oil. Repeat the pr0cedure (from step 9-11) for remaining dough.
    Healthy and tasty millet omapodi is ready for this Diwali.

1. If you are making large quantity make them in batches.


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