Mullangi / Radish Sambar


Radish — 1 ,cut into slices
Tuar dal —- 1 cup
Tamarind — Lemon size
Turmeric pwd— 1/2 tsp
Asafetida — 1/4 tsp
Sambar pwd —– 2 tsp
Jaggery —- 1 tsp
Salt —– 1 1/2 tsp
Mustard seeds—- 1tsp
Sesame oil — —-2-3 tbsp
Few curry leaves.


One pot Palakkad dish that is simple, healthy yet tasty

White Pumpkin, yam(chena) —- 1 1/2 cup
Moong dal/ pasi paruppu —– 1/2 cup
Turmeric pwd —- 1/4 tsp
Pepper pwd —– 1/2 tsp
Salt —— 3/4tsp
Coconut oil —— 2 tbsp
Few curry leaves.

Tomato-Coriander Pulav

Generally when you have fresh tomatoes and a bunch of coriander, the first thought is to make a good chutney. But I decided to make a tomato coriander pulav that you may enjoy on no garlic – onion days too as this recipe has neither.

Basmati rice— 2 glass
Carrot — 1
Capsicum — 1
Tomatoes — 2
Green chili —-1
Ginger — 1/2 inch
Fresh coriander—- 1/2 cup
Ghee — 3 tbsp
Cloves— 3, a small piece of Cinnamon
Salt —- 1 tsp
Water —– 4 glass

Maggi Sandwich

Every kids and of course elders enjoy noodles. Here is a different version of the noodles. Make it and enjoy eating it.

Ingredients Maggie- 4 package , Bread, Butter.

Method Prepare Maggie noodles as instructed in the packet. Heat a pan with 1/2 teaspoon of butter. Keep in heat low. Place a bread slice and top it up with two tablespoons of cooked Maggie noodles. Cover the noodles with a slice of bread, spread little butter on the bread slice. Flip the bread and allow the bread to get crisp. Remove from the pan and enjoy Maggie Sandwich with tomato ketchup.


Today’s recipe’s are made with ingredients we have at home and one doesn’t require much preparation. The 2nd and 3rd are a snack with left over pesarattu , aadai mav.

1. An instant and quick snack. Ingredients: – Poha-1 cup, dhaniya seeds—1 teaspoon, sauf –1 teaspoon, ajwain—1/4 teaspoon, curd—2 tablespoons, fresh dhaniya and salt. Wash and soak the poha for 2 mnts, drain the water. Coarsely powder dhaniya seeds, sauf and ajwain, mix these powder to the poha. Add the coriander leaves, salt and curd and mix well. Heat oil in a kadai , make small balls of the mixture and deep fry the balls. Poha Kunik is ready.

2. You have a cup of pesarattu mav , turn it into a healthy snack. Shred carrots, cabbage. cut green chillies and fresh coriander leaves. Mix all this to the pesarattu mav along with 1 teaspoon of chaat masala and salt. Grease a vessel with oil ,pour in this mixture, sprinkle some till seeds and steam cook it for 10mnts. Remove from heat, cool it and cut into cubes. Sallow fry it and enjoy pesarattu tikki . ( Pesarattu is a dosai variety made of whole green moong, grinded along with green chilli and ginger.)

3. How to make remaining adai mav interesting. Add equal amount of rice flour to the adai mav, ie 1 cup adai mav : 1 cup rice flour. Add cut green chillies, powdered sauf and salt. Heat oil in a kadai, take a small portion of the mixture, flatten it in your palm and slowly add this vadai into the oil. You will see the vadai bubble, turn it and remove ones they vadai is red in color. your Bubble vadai is ready. ( Adai is also a type of thick dosai. Grind boiled rice, tuvar dal, channa dal and urad dal, proportion 2: ½ : ½ : ¼ . Grind rice and dal’s separately adding red chili, asafoetida and salt.)
( Pesarattu and adai don’t require fermentation like the dosa batter.)

4. A sweet dish for the little ones. Shrikhand. Take a strainer, place a muslin cloth, pour one cup of curd and tie the edges together and leave it for an hour so that the water from the curd is drained. ( use fresh curd ,not sour one). Powder 2 tablespoon sugar, soak few strains of saffron in a tablespoon of warm milk. Transfer the thick curd from the muslin cloth into a bowl, add powdered sugar, saffron and ¼ teaspoon of powdered cardamom. Gently mix it together, Kesar-Elachi Shrikhand is ready.

5. The last recipe is a breakfast drink. Cook 1 tablespoon of oats with 1 ½ glass of water, allow it to cool. Take 2 cups of cubed melon , one small banana, cooked oats and 2 teaspoon of honey, blend it all together and enjoy this healthy fruit drink.


Kothamalli, Karvapulla, Pudina Thokku.

Kothamalli, karvapulla,pudina thokku.
(coriander, curry and mint leaves pickle)

coriander leaves 2-cups, curry leaves -1cup,mint leaves-1cup,
Red chilles-9 nos
Tamarind- lemon size ball
Mustard seeds- 2 teaspoons
Fenugreek seeds-1 teaspoon
Sesame oil- 4 tablespoons
Turmeric pwd- 1/2 teaspoon.
Salt-1 1/2 teaspoon.

Wash all the 3 leaves separately and spread it in a towel to remove excess .Remove skin, wash and cut ginger into small pieces.
Dry roast 1 teaspoon of mustard and fenugreek seeds separately, cool it and powder it.
Take a pan pour 1 tablespoon oil ,fry 7 red chillies, remove. In the same oil add ginger, coriander leaves and mint leaves fry for about 2-3 mnts, then add the curry leaves and fry for a mnt.
After it cools grind together, fried red chilli, all 3 leaves with ginger, tamarind, turmeric pwd and salt adding little water.
Heat the remaining oil in the pan and add the paste slowly and cook on the medium heat stirring continuously. when it thickness add the powder and stir for 2 mnts. your thokku is ready.
Enjoy with steaming idli, dosai ,chappathi ,curd rice or just add it to steaming rice with few drops of sesame oil along with a papad.