Moongdal Ladoo is a festive sweet that my mom always make for Diwali. It just melts in mouth and we cannot stop eating the ladoos. This ladoo is made by roasting the moong dhal and then grinding it into fine powder. I always make this sweet in bulk and share with my friends and neighbours during Diwali. The measurement given here makes around 70 to … Continue reading Moongdhal Ladoo
Morkuzhambu / Morkulambu is a mild spiced South Indian curry recipe that is made with buttermilk (or sour curd) and other ingredients. It is usually served with steamed rice for lunch. Here is the recipe that I learnt from my mom. It goes well with Dried green peas masala , Kovakkai (Tindora) stir fry or any other spicy sidedish. Ingredients: Butter milk – 1 … Continue reading Morkulambu recipe
Rava dosa is a tiffin variety that can be prepared instantly. Its a crispy dosa made by soaking rice flour, rava/semolina and maida. Some people add curd. I always prepare by this way. I love onion rava dosa as we get crunchy onions in every bite. The measurement I have given here makes 8 to 9 dosas. Ingredients: Rava / Semolina – 100 gms … Continue reading Rava Dosa / Semolina Dosa
Mint/Pudhina rice is a flavourful rice dish. Fresh flavour of mint and coriander leaves makes this dish so yummy. I love the soft Potatoes and green peas cooked in mint paste. This is an easy and instant rice recipe that I prepare often. Ingredients: Mint leaves – 1 cup (tightly packed) Coriander leaves – 1/2 cup (tightly packed) Basmati rice – 1 cup Cloves – 3 … Continue reading Mint rice
Egg is one of the ingredient that all our household have in common. This Egg rice can be prepared instantly and its flavourful. Egg rice is a quick and easy to prepare non vegetarian dish. It can be easily done in minutes if cooked rice is ready. I love this yummy dish and its my favourite lunchbox recipe during my childhood days. Ingredients: Egg – … Continue reading Egg rice
Sweet paniyaram can be served as a breakfast or snack. Palm jaggery is referred to as ‘karupatti’ in Tamil. The batter I usually use to make paniyaram is the same batter that we prepare for Aappam (Refer the Aappam post for the batter preparation). I have posted the Savoury paniyaram version also. For the sweet version, you can use any of these: Palm jaggery syrup / … Continue reading Sweet Paniyaram / Karupatti Paniyaram
Paniyaram is a south indian tiffin or a snack. The batter I usually use to make paniyaram is the same batter that we prepare for Aappam (Refer the Aappam post for the batter preparation). I prepare the batter in bulk once and make Aappam, Savoury paniyaram and Sweet paniyaram. Its a three in one batter. This batter gives a unique flavour than the idli batter. Here … Continue reading Savoury Paniyaram
Moong dhal curry is the easiest and tastiest curry. It does not take much time to prepare. This dhal tastes best when served with chapathi. Its the basic dhal curry my mom prepares for chapathi. Ingredients: Split moong dhal – 50 gms Onion – 1 (medium sized) Tomato – 1 (medium sized) Garlic cloves – 7 or 8 nos Homemade curry powder – 1 tbsp … Continue reading Split moong dhal curry for chapathi
Prawn is one of my favourite. Prawn thokku is a dish that my mom makes often and I love the flavour of the dish. It can be served as side dish for rice with any mild gravy. Ingredients: Prawn – 1/2 kg Onion – 4 Tomato – 2 Garlic cloves – 15 to 20 nos Curry leaves – 2 sprig Coriander leaves – 3 tbsp … Continue reading Prawn thokku/ Prawn masala
Keerai masiyal /Mashed spinach can be prepared with any kind of keerai/spinach such as palak, sirukeerai, arakeerai or any other varieties. It tastes best with sirukeerai and palak keerai. I usually prepare this dish by using a tablespoon of split moong dhal but can be prepared as such also (without split moong dhal). Here I used sirukeerai. Ingredients: keeerai/ spinach – 1 bunch Pearl onions … Continue reading Keerai masiyal / Mashed spinach
Indian kitchen 