Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

June 28, 2012

Coconut Rice | Thengai Sadam

Coconut Rice/Thengai Sadam is prepared on special occasions in his place for offering to god. Normally we offer food without onion, garlic to God. As coconut rice has none of this we make it along with payasam and sundal. In my place it is totally opposite we prepare it when my mom wants to finish cooking fast and when my father is out of town. My father does not like these kind of dry rice items. But this is our favorite, I simply love coconut flavor and this is a perfect one.

Last weekend our vegetable basket was empty we did not even have onions. We just had one good coconut. Normally we do not get good fresh coconut here, this time we got a very good one so wanted to make this. To make this rice always use freshly grated coconut. Frozen coconut does not give the exact taste. Thatswhy I never made this rice item in recent times. If you like coconut flavor and have good qaulity coconut in hand do not hesitate to try this super easy and flavorful one pot meal.

Preparation Time - 10 min

Cooking Time - Time to Cook Plain Rice + 10 min

Serves - 4


Freshly Grated Coconut - 1 cup
Rice - 1 cup
Mustard - 1 tsp
Urid Dal(whole, white) - 1 tbsp
Channa Dal - 1 tbsp
Dry Red Chilly - 4 - 5 no
Curry Leaves - 2 sprigs
Cashew - 6 - 8 no
Oil - 1 tbsp or Oil - 1/2 tbsp + Ghee - 1/2 tbsp
Salt - as per taste

  • Cook the 1 cup rice with 1 1/2 cup of water.
  • When you cook add 2 -3 drops of cooking oil so that the rice does not become sticky.
  • Cool down the rice.
  • Place all the required ingredients measured and ready before you turn on the stove.
  • Break the Cashew nuts into halves.

  • Heat oil/ghee in a heavy bottomed Kadai/Wok.
  • Add the mustard when oil is hot, when mustard splutters, reduce the flame add the urid dal, followed by the channa dal and fry until golden brown.
  • Next add the red chillies, curry leaves, Cashew nut and roast until the cashew turns golden brown.
  • Next add the freshly grated coconut and saute for about 5 - 7 minutes.
  • Now add the cooked rice and required salt. Mix everything well and saute for about 2 minutes.
  • Serve Hot with pappad or any spicy curry.


  • Just note how many I have insisted on using freshly grated coconut. Frozen coconut does not give the exact taste.
  • Using ghee with oil surely enhances the taste. Use it if you prefer to.
  • Do not allow the temper items to be over roasted, it spoils the taste of the rice.
  • Adding 2 - 3 drops oil while cooking rice makes the rice cook perfect for dry rice items.

June 13, 2012

Spiced Buttermilk | Neer More | Chaas | Moru

Spiced Buttermilk

Sometimes we have certain things that kindles our memories, that too when it is related food it is even more interesting. I promise it is not about mangoes. I know everybody has a cute story about mangoes. This time it is about buttermilk. We as kids used to play in the hot sun all day long and will feel totally tired and dehydrated. This tasty and spicy buttermilk would be served now and then to keep our body cool and refreshed. I used to love this as a kid and continue to do so.

It is just 4 or 5 simple ingredients from the fridge that makes the magic. It can be made in a jiffy and served on a hot day just to bring down the heat. You can also consume lots and lots of it when you are dieting. It makes you feel full and also reduces the body heat. Instead of making it spicy you can just add salt and have it. But I personally prefer the spicy version which with all the different flavors truly tickles your tongue. Do try this super thirst quencher !!!

Preparation : 10 min

Serves : 2


Curd/Yogurt - 1 cup
Water - 2 cups
Coriander leaves - handful
Curry Leaves - 2 sprigs
Ginger - 1 small piece
Green Chilly - 1 no
Pepper Corns - 1 tsp
Asafoetida - 1 pinch
Salt as needed

  • Add the 2 cups of water to the curd/yogurt and mix well and keep the buttermilk aside.
  • Crush the pepper corns in a mortar and pestle, else use a peppermill like the one in the pictures.
  • Slice the green chillies.
  • Grate the ginger.
  • Finely chop the coriander leaves and curry leaves.

  • Add required salt to the buttermilk.
  • Add the grated ginger, green chillies, coriander leaves, curry leaves, asafoetida, crushed pepper to the buttermilk and mix well.
  • Serve as is or chilled.

  • You just make plain buttermilk by just adding salt and skipping other ingredients.
  • The 1:2 ratio of curd to water is perfect. If you want you can add more water to get your desired consistency.
  • If preferred remove green chillies before drinking the buttermilk.

June 3, 2012

Watermelon Granita | Summer Cooler

One relaxed afternoon after a hectic month this is what I was longing for. We see all signs of summer creeping out. Schools are closed and kids are ready for their summer camps. They are all set for swimming and for all sorts of fun in the sun. One important thing we need to bear is the scorching heat. Not sure about others, I always need to something to cool down after a trip in the sun. All sorts of lemonades, fruit juices are on the way. To start I wanted to make the Watermelon Granita. It is so good when you place one spoon of the granita in your mouth it just melts makes you feel refreshed. It is simple to make with just 3 simple ingredients.

Though I love watermelon simply cannot handle the seeds. Good that we get seedless variety here. If you do not get the seedless variety try to get it out, I promise it is going to be a good time pass. When I buy the huge watermelon's I want it to be finished fast when it is all fresh. One other reason is it takes too much space in my fridge. The granita has a gorgeous color and has the extra kick from the lime which makes you feel refreshed. Super treat for the summer. Why wait try out the Watermelon Granita which truly shouts out the arrival of Summer !!!

Preparation Time : 15 min

Freezing Time : Overnight

Serves : 8 - 10


Watermelon - 1/2
Lime - 2 no
Sugar - 1/3 cup

  • Cut the Watermelon and chop into bite size pieces. I used seedless, if you are using seeded see notes section. I had about 8 cups of watermelon chunks.
  • Squeeze the juice from the limes and keep aside.

  • Blend the watermelon, lime juice and sugar in a blender until smooth.
  • Do it in batches depending on the size of your blender jar
  • Pour the mixture into a freezer safe container.
  • Freeze for 2 -3 hours.
  • Remove from freezer and scrape the frozen top layer with a fork.
  • Return to freezer with the scraped ice on top.
  • Every 2 -3 hours repeat the scraping process until all of it scraped and looks like fresh snow.
  • Store in freezer until serving.

  • If you are buying the seeded variety, slighty blend the watermelon chunks in a blender and strain it through a filter to remove the seeds.
  • If you are not interested in scraping it now and then, you can freeze it overnight and scrape it thoroughly in the morning.

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