Friday, June 23, 2017

Palak khichidi | Palak dal khichidi recipe

Palak Khichidi | palak dal Khichidi is a simple comforting one pot meal. We all love dal khichidi but i have tried this palak dal khicidi for the first time. I got the recipe from a friend whom i met in a cookery show. We all loved it and enjoyed it for lunch. You can have this for dinner too. Dal khichidi is similar to south Indian pongal but with the addition of few other spices. Try this at home and make your meal a healthy one.

Wednesday, June 21, 2017

Vegetarian Fried bee hoon recipe | Rice noodles recipe

Vegetarian fried bee hoon | Mee hoon is a Popular Singapore | Malaysian local food made with rice noodles. It is similar to the veg hakka noodles we make using the Indo chinese method. This fried mee hoon | bee hoon | fried noodles is widely available in all food courts in Singapore and Malaysia. They mostly serve the non veg version of the bee hoon, but many stalls have the vegetarian fried bee hoon too. Though i am not a big fan of this bee hoon, Varsha and Suresh who always love to explore new cuisine likes this bee hoon a lot. I learnt this recipe from my Malaysian Tamil friend Rubini, who patiently explained me the recipe, even in her busy schedule with the little kid. Thank you so much for the recipe. My family enjoyed the noodles and i have already made this twice on popular demand. Check out the Teh tarik another local tea recipe.

Bee - hoon

Monday, June 19, 2017

Onion rasam recipe | Vengaya rasam

Onion rasam is a simple south Indian rasam recipe. I have tried this for the first time, and loved the taste of the rasam. It tasted similar to vengaya vatha kuzhambu, i can say it is a thinner version of vengaya vathakuzhambu. If you love the flavour of small onions then you will surely love this onion rasam. Check out my garlic rasam too.

Onion rasam recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 4-5

     Small onions | shallots| chinna vengayam 15-20
     Tomato  2
     Tamarind  a small gooseberry sized
     Rasam powder  1 tsp
     Black pepper  1tsp
    Jeeragam | cumin seeds 1 tsp
    Turmeric powder  1/4 tsp
     Toor dal   2 tblsp (cooked)
    Salt as needed
    Curry leaves   few
    Coriander leaves  few
    Ghee   1 tsp
    Mustard seeds   1/4 tsp
    Asafoetida  2 pinches


  • Grind the tomatoes and filter it. Filtering is optional. I want the rasam to be more thin and not cloudy.
  • Grind the black pepper, cumin seeds, coriander and curry leaves in a mixie in a coarse mixture.
  • Add hot water to the tamarind and extract thin tamarind juice. 
  • In a pan add 1 tsp oil and add the onions.
  • Saute it till becomes soft. Do not burn it.
  • Add the tomato juice, tamarind juice, turmeric powder, rasam powder,asafoetida and salt.
  • Add the coarsely ground pepper mixture. Mix well. Let this boil for 7-8 minutes.
  • Add 1 cup of water to the cooked toor dal and add it to the boiling mixture.
  • Let this froths up.
  • Switch off the flame and temper with mustard seeds and curry leaves.

  • Garnish with coriander leaves.
  • Onion Rasam is ready to serve with hot rice.

  1. You can chop few tomatoes and add it to the rasam if you want bits of tomatoes.
  2. You can pound few garlic pods and add it to the rasam. 
  3. If you want you can use big onions also for this onion rasam.

Wednesday, June 14, 2017

Veg uttapam recipe | Vegetable Uthappam

Veg uttapam | uttapam is a South Indian breakfast recipe, generally made with left over idli|dosa batter. I have posted small uttapam recipe in jeyashri's kitchen inspired by Murugan Idli kadai. I actually wanted to try 5 taste uttapam but since i have already posted mini masala uttapam recipe, i thought i will make the normal veg uthapam. The uttapam was quite filling and loaded with veggies. You can serve this without any chutney or sambar too.

Friday, June 9, 2017

Paneer cutlet recipe | Millet paneer cutlet

Paneer cutlet with millet, i tried this for the first time in a cookery class here in Singapore. Even when i was trying this at home before the class, it was a loved by everyone. Also it was a super hit recipe in the class too. Paneer and cooked millet are the main ingredients and gram flour |kadalai maavu is used for binding. It is a perfect starter for parties. Also you can stuff this inside the burger and serve for kids. I won't say this is a healthy cutlet recipe but you can make it healthy by cooking the cutlets on a pan.
Paneer millet- cutlets

Check out my

Wednesday, June 7, 2017

Mango dip recipe | Mango recipes

Mango sauce recipe

Mango dip | mango sauce is a dip made with ripe mangoes. This is an excellent dressing for salad too. You can serve this as a dip for any spicy paneer tikka or vietnamese spring rolls are some plain cut salad veggies. Even you can serve with plain cut raw mangoes too. Check out my full collection of mango recipes.

Monday, June 5, 2017

Veg lasagna recipe | Easy Lasagna recipe

Lasagna is similar to pizza but made with lasagna sheets. We first tasted veg lasagna during our Europe trip in France border. Then i tried it at home during few months back and posted in Jeyashri's kitchen Instagram too. After that Varsha's friends who are all in Instagram asked me to make lasagna for them. So after their board exams got over i called all of them home and made lasagna for them. So finally i decided to make lasagna for Jeyashri's kitchen and posted the step wise recipe here. Make this at home and let me know how it turned out. I wanted to cottage cheese lasagna too, will post  the Indian version of Paneer lasagna soon.

Friday, June 2, 2017

Mango margarita | Virgin margarita recipe

 Mango margarita is a mexican cocktail , generally mixed with alcohol. The classic way of serving the margarita is by dipping the rim of the serving glass in salt. Last year when we friends went out for a dinner, one of them ordered this margarita and the salt dipped part was so interesting. I wanted to try the Virgin Margarita recipe at home and finally tried with mango. It was so refreshing and i would say it's a perfect summer drink. Try this easy mango margarita recipe at home and get refreshed. 

Virgin Mango Margarita

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 6

    Mango pieces  3/4 cup
    Plain soda  330ml
    Sugar  3-4 tblsp  
    Lemon juice  2 tblsp
    Salt  little
    Ice cubes  few  
                                                       Video of mango margarita


Virgin mango margarita
  • I used banganapally mango. Scoop out the flesh of the mango and chop them roughly.
  • In a mixie add the mango pieces, sugar, lemon juice and ice cubes.
  • Grind this into a smooth mixture.
mango margarita 1
  • Add plain soda to this. Mix well.
mango margarita 2
  • Take a serving glass and rub the rim with lemon juice.
  • In a plate add salt and dip the edges with salt. You can also sugar or red chili powder too.
mango margarita 3
  • Pour the virgin mango margarita to that glass.
mango margarita 4
  • Enjoy the drink.
  1. Instead of sugar you can make a simple syrup by dissolving sugar and water in equal proportions. Just boil sugar and water till sugar dissolves.
  2. You can use any fruit of your choice. Strawberry, watermelon will go well with this.
  3. For serving instead of salt you can use coarse sugar or mix red chili powder and salt too. 
  4. Keep the soda water chilled. You can even add sprite or 7 up also to make Virgin mango margarita.

Wednesday, May 31, 2017

Ulundu Sevai recipe | Urad dal idiyappam

Ulundu sevai|urad dal idiyappam | paruppu sevai is a traditional sevai recipe made in our home using home made fresh sevai. We used to help out amma and patti, in making the sevai using sevai nazhi. I tried ulundu sevai with Instant sevai. Amma always used to make sevai especially when w have guests. She makes different varieties of sevai and this ulundu sevai is the classic among all. But during my childhood days i am not a big fan of this as i prefer coconut sevai very much. Yesterday when i had guests for dinner i made this ulundu sevai. Though i made this with Instant sevai, the tasted closely matched with of amma's. The urad dal mixture recipe is the same one we use for ulundu kozhukattai with video. Let's learn how to make ulundu sevai with step by step pictures.

Monday, May 29, 2017

Mavinakayi Saru | Raw mango rasam

Mavinakai saaru | Raw mango rasam is a simple and easy no cook rasam. I learnt this recipe from my friend who taught me the recipe of veg saagu, basically a Kannadiga dish. This mango rasam is very easy to make and doesn't involve any cooking process. I tried this today for lunch and it was a super hit. Suresh came home for lunch , enjoyed the rasam very much. I had the rasam with rice and also had as a soup too. I can this is a perfect bachelor recipe too. Thank you so much Meera for this raw mango rasam recipe.

Raw mango rasam recipe

  Preparation Time : 15 mins | Cooking Time : 1 min|Serves: 4-5

    Raw mango  1 cup
    Green chili  2
    Salt  as needed
    Coconut  3 tsp
    Water  2 cups
    Coconut oil  2 tsp
    Mustard seeds   1/4 tsp
    Urad dal  1/4 tsp
    Asafoetida  2 pinches
    Jeera |cumin  2 pinches
    Curry leaves  few
    Mor milagai or red chili  2

Raw mango rasam
  • Peel the skin of the mangoes and cut them into big chunks.
  • Grind the mango, green chili, salt and coconut into a fine paste. Add little water if needed.
  • I forgot to add coconut, so added 3 tsp of coconut milk in the last. 
Raw Mango rasam
  • Strain the mixture using 2 cups of water. 
mango rasam 2

  • In a small pan heat coconut oil and add mustard seeds,urad dal,jeera, asafoetida and the mor milagai or red chili.
  • Once the mustard splutters and the dal turns golden brown add this to the mango water.
Raw Mango rasam 3
  • Add curry leaves.
  • Since i didn't add coconut, i added 3 tsp of coconut milk to the rasam and mixed it well. 
  • Rasam is ready.
  • Serve this rasam with hot plain rice and any curry of your choice. 
Mango rasam
  1. The rasam will be in room temperature only. So serve it with hot rice.
  2. If you do not have added coconut while grinding, add coconut milk in the last.
  3. Mor milagai can be replaced with red chilies. 

Mango Shrikand recipe | Mango recipes

Shrikand is an Indian sweet made with strained yogurt. I have already posted kesar shrikand recipe. I wanted to try out Mango shrikand recipe this time. Few days back when i was talking to a Maharastrian friend she was talking about this Mango shrikand and also told me about Aam Piyush a mango drink. Both the recipes sounded so interesting and today i am posting the recipe of Mango shrikand. It is a no cook recipe, only the yogurt should be hung in a muslin cloth or keep it in a tea strainer as i did. Check out my full collection of Mango recipes.

Friday, May 26, 2017

Mango kesari recipe | Mango sheera recipe

Mango kesari recipe|mango sheera| Mango halwa is a delicious sweet|dessert made with mangoes. As mangoes are in season now i wanted to make mango kesari with fresh mango pulp. I wanted to make like South Indian kesari, but wanted to make it with the addition of milk. So i adapted my paal kesari and followed the same method by adding fresh mango pulp to this. The mango kesari tasted very nice. The vibrant colour of the mango kesari from the fresh alphonso mango pulp complimented the kesari. Check out my full collection of Mango recipes
Check out my other kesari recipe with video

Mango kesari

Wednesday, May 24, 2017


Summer has started and many parts of India it is in peak. To beat the heat, we need to hydrate ourself with loads of water, cucumber and fresh fruits. Buttermilk | Neer mor is a best summer cooler and to make it more tasty i have already posted Neermor and Masala chaas recipe here. Last month  when i went  to India, my sister after making morkootu with vazhaithandu, made this vazhaithandu mor for all of us. We had this after a heavy breakfast, and it tasted very nice. Later after coming back here, i tried this few times and i can say i am addicted to this. You could never know that Vazhaithandu is added in this butter milk. Enjoy summer with this healthy drink.

Milk masala powder | Home made milk masala

Milk masala is a blend of nuts and aromatic spices, we used to get Everest Milk masala in mustafa center here in Singapore. I have used this in many of my sweet recipes like rasmalai, motichoor ladoo, malpua.. But last time when i went and checked in mustafa it was not there. So i decided to do it at home. I know from the package the ingredients they used so it is quite easy for me to do it. I have made this in one of my cookery class which i did at my home here in Singapore. I wanted to share this recipe of milk masala with you all. You can also add this to milk and drink it as masala milk too.
Stay tuned for few sweet recipes coming up using milk masala powder.

Tuesday, May 23, 2017

Ridge gourd dal recipe - Peerkangai dal

Ridge gourd dal | peerkangai paruppu is a simple dal recipe, perfectly accompanies with rice and roti. Ridge gourd, takes place more often in my kitchen always in the form of thogayal. Few days before i got a pack of 4 super fresh ridge gourd from a nearby Indian store. They were tiny and too fresh and i wanted to try out a new recipe using ridge gourd. Already i have posted a andhra style mango dal recipe and tried a recipe similar to this using ridge gourd |peerkangai. It turned out very well and we all enjoyed this for lunch along with hot steamed rice.
Recipes using ridge gourd

Monday, May 22, 2017

Soda Sarbath recipe | Nannari Sarbath

Soda sarbath |nannari sarbath, the name itself gives me lots of childhood memories. We used to get this soda sarbath in a near by potti kadai (petty shop) in my Home town in Madurai. They have few varieties of syrup to add to the sarbath but we love this nannari syrup to be added to the sarbath. My mama used to take us to the shop in his 2 wheeler and we love to see the way the shop keeper is making it. Especially the sound he makes while mixing it in the last is so fascinating for us those days. Most of our summer holidays will be spent like this. We will eagerly look forward for mama to come and take us to the shop. When i bought nannari sarbath 2 days back during our visit to Mustafa, i decided to make this soda sarbath. After finishing the video of soda sarbath today, i tasted a sip from that and immediately the taste brought back so many childhood memories. The 2 wheeler, mama, our trip to the shop, the shopkeeper, the sound of mixing.... i relished the soda sarbath by thinking of my childhood memories.
Soda- sarbath

Soda sarbath recipe

  Preparation Time : 5 mins | Cooking Time : Nil |Serves: 1

    Nannari syrup  2-3 tblsp
    Lemon juice   2 tblsp
    Ice cubes  2
    Soda water | plain soda|club soda  1 cup
                                              Video of how to make soda sarbath

Soda- sarbath
  • Take a glass. Add the nannari syrup. Nannari sarbath we get in super markets. I got it from Mustafa center Singapore. We get this towards the end of the paneer section before the masalas. Also few shops in little India sell nannari syrup.
  • Add lemon juice to this.
  • Add ice cubes. 
  • Add the plain soda |club soda to this.
  • Mix well with a spoon. 
  • Serve immediately. 
  • If you want you can replace nannari syrup with rose syrup. Personally i haven't tried this but i feel it will be good.
  • You can replace plain soda with sprite or limca and skip the lemon juice.
  • No need to add sugar to this as nannari syrup has sugar in it.
  • If you do not want soda you can add plain water.

Friday, May 19, 2017

Thakkali Sambar recipe | Easy tomato sambar


Thakkali sambar | Tomato sambar is an easy sambar recipe, generally made as a side dish for idli | dosa | Ven pongal. My grandmother makes thakkali sambar whenever she runs out of veggies in the kitchen. That she makes in the same way as we make drumstick sambar. This tiffin sambar recipe i followed the method which our neighbour aunty in Madurai used to make. As i got a huge pack of  super ripe tomatoes from little India, i thought i will make this easy tomato sambar. I have made a video of tomato sambar too. Try this at home and let me know how it turned out.
Check out my

Wednesday, May 17, 2017

Mango ginger lemonade | Mango recipes

Mango lemonade is a popular mango based juice made using fresh mango pulp and lemon juice. When i tried Grape juice few years back i added a small piece of ginger to this. That was a super hit at home. So i wanted to try the same with mango lemonade too. Generally for lemonade they make simple syrup, that is sugar syrup, but i wanted to make it simple so just added sugar as we do for other juices. Enjoy summer with mangoes. As mangoes are peak in season now, i will be posting a mango recipe every week. All mango lovers stay tuned.
Mango- lemonade

Mango ginger lemonade

  Preparation Time : 15 mins | Cooking Time : Nil |Serves: 3 

    Alphonso mango  1 small
    Sugar  3-4 tblsp
    Ginger   a small piece (optional)
    Lemon juice  1 tblsp
    Water  3 cups
    Ice cubes   few
                                               Video of how to make mango lemonade

Mango lemonade
  • Peel the skin of the alphonso mango and take out the pulp. It came out 3/4 cup of mango pulp.
  • Grind the mango, ginger and sugar into a fine paste. Add little water while grinding. 
mango lemonade
  • After grinding transfer it to a wide bowl. Add 3 cups of water and few ice cubes.
  • Add the lemon juice.
mango lemonade 2
  • Mix well using a whisk.
  • Sieve it to get rid of the fibre from the ginger or mango if any.
mango lemonade 3
  • Mango lemonade is ready.
mango lemonade 4
  • Serve chilled.
Mango- lemonade
  • Instead of lemon juice you can add 1/2 cup of orange juice too.
  • If you do not want ginger skip it, but i highly recommend ginger as it was so refreshing.
  • You can replace sugar with honey. 
  • You can garnish with few mint leaves for an additional flavour too.
  • I used alphonso mangoes for the mango lemonade, you use any variety of rip mango available in your place.

Monday, May 15, 2017

Caramel payasam recipe | Payasam recipes

Caramel payasam recipe with video

Caramel payasam | caramel kheer, is similar to the paal payasam recipe, with 3 major ingredients, but with a variation of caramelising the sugar. I have this payasam tried few times but i chose to post it today to celebrate a special event. Yes, my in laws are celebrating their 50th Wedding anniversary today. Yesterday they had a small get together in Chennai. As things were planned in the last minute i couldn't join the event. But my husband and his 2 brothers were there with them on this special occasion. So this caramel payasam comes as a virtual treat for them.
Check out my rice kheer recipe.
caramel paal payasam

Caramel payasam recipe

  Preparation Time : 10 mins | Cooking Time : 35 Mins |Serves: 5-6

    Full cream Milk  4 cups
     Sugar  1/2 cup
     Nuts  to garnish (optional)
     Raw rice or millets or basmati rice  3 tbslp
     Salt  a pinch
                                        Video of how to make caramel payasam


Caramel paal- payasam
  For this recipe pressure cooker works out well. If needed grease a pressure cooker with ghee. Though i don't do it i have seen my mami doing this.
  • Wash and soak the rice for 20 minutes. You can use millets or basmati rice. Even seeraga samba rice works out well.
  • Add 1/4 cup of sugar into the cooker. Do not add water. Keep the flame medium.
caramel paal payasam 1
  • Let the sugar caramalise and turn into golden brown, amber colour. 
  • Do not stir it often. Just keep a close eye on this. 
  • Once the sugar starts turning out golden colour, immediately pour the milk. 
caramel paal payasam 2
  • Better switch off the flame and pour the milk. You can add the raw milk. Be careful as it may splutter.
  • Stir it once. You may find some sugar sticking to the bottom but do not worry, it will be ok once it is done.
  • Drain the water from soaked rice and add it to the milk.
caramel paal payasam 3
  • Cover the lid of the cooker and give one whistle. Sometimes it may flow. 
  • After one whistle, keep the flame in the lowest possible flame.
  •  If your stove do not have this  option, heat a dosa pan and put the cooker on the top of the pan.  Keep in low flame and let it sit for 30 minutes.
  • Switch off the flame. Once the pressure completely subsides open the cooker.
  • Add 1/4 cup of sugar, If you need the caramel payasam more sweeter add few more tblsp of  extra sugar.
caramel paal payasam 4
  • Stir it well.
  • Add a pinch of salt. This balances the sweetness and the slight bitterness of the caramel. Thank you raji for giving me this tip. 
  • Garnish with nuts. I used almonds and pistachios.
caramel paal payasam 5
  • We generally don't add cardamom in paal payasam. I feel the overpowering flavour of cardamom suppress the caramel flavour. 
Caramel- kheer
  1. When you add sugar in the beginning for caramelisation, keep the flame medium. Once you see the light golden brown colour, be alert and it will immediately turn amber /honey colour. 
  2. If you feel the basmati rice is big pulse it once in a mixie  and then soak it and add.
  3. For me 1/2 cup sugar was just perfect but if you want some more sugar add it some more.
  4. The entire payasam can be made on a heavy bottomed vessel. Cook for 45 minutes to 1 hour on a low flame like how we make the kerala payasam
  5. Enjoy the caramel payasam | caramel kheer, hot or chilled. Both ways it taste yum.