February 22, 2018

Green Gram Curry / Kerala Style Cherupayar Curry

We make green gram curry with North Indian touch. But this green gram curry / Cherupayar curry is coconut based Kerala style curry. This goes well with Rice, roti, chapathi etc.,

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Recipe Cuisine : South Indian / Kerala | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Green Gram (pachai Payaru / Cherupayar)
½ cup
As required
Dry Roast and Paste:

Coriander Seeds
2 tbsp
Red Chilli
Cumin Seeds
1 tsp
Aniseeds / Sombu
1 tsp
Pepper Corns
½ tsp
Cashew Nuts
Grated Coconut or equivalent
¼ cup
To Temper:

1 tbsp
Cinnamon Stick
1 inch

1. Wash and pressure cook the green gram with 1 cup of water for 4-5 whistles in a medium flame. Otherwise cook till the green gram becomes tender.
2. Dry roast the coriander seeds, cumin seeds, aniseeds, red chillies and pepper corns till the nice aroma comes out. Keep the flame in medium.
3. Add cashew nuts with the above mixture and fry till the cashews become brown in color. Allow it to cool down completely.
4. Add coconut with the above mixture and grind them into a fine paste with little water using the mixie jar. Keep it aside.
5. Heat the oil in a pan, add cinnamon and cloves. Wait for few seconds.
6. Add finely chopped onion and sauté till they become translucent.
7. Add chopped tomatoes and sauté till the tomatoes become mushy.
8. Add ground paste ( from 4), cooked green gram (from 1) and salt. Mix them well.
9. Allow it to cook till they reach the thick consistency.
     Yummy and delicious green gram curry is ready to serve with Rice, Chapathi, Roti and Poori.

1. Adjust the chilli level according to you taste.

February 21, 2018

Cantaloupe/Muskmelon Honey Juice Recipe

This muskmelon (Cantaloupe) honey juice is not only healthy but also tasty juice. Muskmelons are rich Beta Carotene and low in calories Don’t miss to make this juice in this season.

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Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Muskmelon (small size)
1 tbsp
As required                         
Ice Cubes (optional)

1.  Cut the musk melon into two halves.
2. Remove the seeds using the spoon.
3. Cut the musk melon into small strips.
4. Remove the skin of the musk melon using the knife.
5. Cut the melon into small cubes.
6. Add the melon and ice cubes in a blender. Blend them into smooth paste.
7. Add required water and blend again for 10 secs.
8. Strain the juice with juice strainer.
9. Add honey, mix them well and serve.

1. Add sugar instead of honey.
2. Ice cubes are optional. You can serve at room temperature.
3. Adjust the water level according to the juice consistency.

February 20, 2018

Spicy Diamond Cuts with whole wheat flour

This spicy diamond cut is very easy to make and delicious evening snack for kids. I have used wheat flour instead of maida. So this is healthy too and must try snack.

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Full Video:

Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 2 cups

Wheat Flour
1 cup
1 tsp
Cumin Seeds
½ tsp
Carom / ajwain / Omam seeds
½ tsp
1 tsp
Hot oil
2 tbsp
For deep fry

1. In a wide bowl, add wheat flour, red chilli powder, cumin seeds, carom seeds and salt. Mix them well with your fingers.
2. Add 2 tbsp of hot oil in the above mixture. Mix them with the spoon (because the oil is hot).
3. Add water little by little and knead it into a soft and pliable dough (like poori dough).
4. Close the lid of the bowl and leave it for 10-15 mins.
5. Take lemon size ball from the dough and roll it like chapathi but as thin as possible. Dust the rolling surface with the wheat flour.
6. Prick the chapathi with fork and cut it into small diamond shape pieces using the knife or pizza cutter or sweet somas cutter.
7. Remove the pieces carefully from the rolling surface and keep it aside. Do the steps (from 5-6) for the remaining dough.
8. Heat the oil in a pan, add a pinch of the dough in the hot oil. If the piece comes up immediately from the oil is the right temperature to fry.
9. Add the diamonds (from 7) little by little and cook them in a medium flame till they become crisp and sizzling sound stops completely.
10. Take them out from the oil and drain the excess oil.
11. Allow it to cool down completely and store it in a air tight container for later use.
      Crispy and delicious whole wheat spicy diamond cuts are ready!

1. Addition of carom seeds are optional.
2. You can add either cumin or carom seeds.
3. Don’t overload the oil.

February 17, 2018

Keerai Kootu Recipe|Keerai Recipes|Greens Recipes

There are many different styles of preparing Keerai Kootu. Many of them are interesting and have unique taste. This recipe is the style used by my family members. Check this out.

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Recipe Cuisine : South Indian | Recipe Category: Kootu
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Chopped Greens/Keerai *
2 cups
Split Green Gram (moong dal / Paasi Paruppu)
¼ cup
Turmeric Powder
½ tsp
To taste
2 tsp
To Grind:

Grated coconut or equivalent
¼ cup
Garlic Pods
Cumin Seeds
1 tsp
To Temper:

Coconut Oil / Cooking Oil
2 tsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Red Chilli
Chopped Onion
2 tbsp

* Use Palak, siru keerai, mulai keerai, aria keerai etc.,

Preparation Procedure:
1. Clean the greens / keerai and wash them thoroughly. Then drain the water completely. Cut them into small pieces.
2. Remove the skin of the garlic and use.
3. Grind the coconut, garlic and cumin seeds into a fine paste using little water.
4. Remove the skin of the onion and cut them into small pieces.
5. Wash the moon dal and keep it aside.

Cooking Procedure:
6. Add keerai (from 1) and moong dal (from 5), and ¼ cup of water in a pressure cooker. Mix them well.
7. Pressure cook them for 1-2 whistles in a high flame. Allow it cool down.
8. After pressure has gone, add turmeric powder, sambar powder, salt and ground mixture (from 3). Mix them well.
9. Cook them for 5 mins or till the raw smell goes off.
10. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.
11. Add curry leaves and broken red chilli. Sauté for them till the curry leaves become crisp.
12. Add chopped onion (from 4), sauté till the onion become translucent.
13. Add this mixture with keerai mixture. Cook for few more mins.
    Yummy and delicious Keerai Kootu is ready to serve.

1. Adjust the sambar powder level and red chilli level according to your taste.
2. You can use red chilli powder instead of sambar powder.
3. Small onion gives more taste than big onion. But you can use big onion also.

February 16, 2018

How to clean the ghee prepared pan without touching it?

Things Needed:
1. Cooking soda - 4 tsp
2. Water - Required
3. Liquid soap - 1 tbsp

1. Take water upto 3/4 of the vessel.
2. Bring it to boil.
3. When the water starts boiling, add cooking soda and liquid soap.
4. Leave it for 10-15 mins or till the color of the water change into brown in color.
5. Use the flat ladle, scrap the sediments attached with the pan. 
6. Now its very easy to remove the sediments.
7. Discard the water in the sink. Remove the sediments and put it in the dust bin. Be careful because the water in the boiling level.
8. Then wash the pan as usual and your pan is ready!

Watch this video for how to clean the ghee prepared vessel or pan without touching it.  Don't forget to subscribe for more tips.

February 15, 2018

Tomato Garlic Pickle Recipe | Pickle Recipes

We are in a time of fast cooking. In the western style cooking we have tomato sauce which can be stored for weeks to months. In Indian cooking, our chutneys can be stored only for a day or two. This is where tomato garlic pickle comes in. Think of it as Indian style tomato sauce. Tomato Garlic pickle can be used as side dish for Idli, dosa, chapathi, etc., Since this is tomato season and even a kg of tomato sells for about 5-10 only. This is the right time for preparing this pickle.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Pickle
Preparation Time: 15 mins  | Cooking Time: 30 mins | Yields: 400-500 gm

Ripe tomatoes
1 kg
100 – 150 gms
Mustard seeds
2 tsp
Curry Leaves
2 springs
Sesame Oil
100 ml
Red Chillies
Red Chilli Powder
2 tbsp
Gooseberry size
Gooseberry size
Asafoetida / Hing
1 tsp
Fenugreek Seeds
1 tsp
As required

Preparation Procedure:
1. Wash and cut the tomatoes into small pieces. Then grind them into a coarse paste (not fine paste) and keep it aside.
2. Peel the skin of the garlic and cut them into small pieces.
3. Soak the tamarind in a ½ cup of water for 15 min. Then extract the juice from the tamarind and strain the juice.
4. Dry roast the fenugreek seeds till the nice aroma come out. Allow it to cool down and powder them using the dry mixie jar.
Cooking Procedure:
5. Heat the oil in a heavy bottom pan/kadai, add mustard seeds and wait for popping.
6. Add curry leaves and fry till they become crisp.
7. Add garlic pods (from 2)  and fry till they become soft.
8. Add broken red chillies and fry for few more mins.
9. Add the ground tomato puree (from 1) and red chilli powder, mix them well. Allow it to cook them well. No need to close the lid of the pan.
10. Add tamarind juice (from 3) and salt. Mix them well and cook till the mixture become dry.
11. Now add the hing powder, jaggery and fenugreek powder (from 4).  Mix them well and cook till the water content evaporates completely.
11. Allow it to cool down completely and transfer it into a jar.

1. I have prepared for 3 kgs. You can increase or decrease the ratios of the ingredients based on the kg you prepare accordingly.
2. Sesame oil only gives nice flavor to the pickle. But you can use odorless cooking oil.
3. You can keep the pan half close to avoid spill over of the material without compromising on time.
4. Don’t close the lid of the pan while its cooling down.
5. Keep it at room temperature for 2 days, but refrigerate for 2 months.
6. Use as side dish for idli, dosa and parathas.
7. Adjust the garlic level and chilli powder level according to your taste.
8. You can alternatively grind the garlic into coarse paste and use.
9. Use either red chilli or red chilli powder as per your taste.


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