FAVOURITE RECIPE OF THE WEEK

Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy wi...

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added. The main ingredients required for this sambar are green chillies, drumstick, raw mangoes, toor dal, tamarind  and our classic coconut onion paste. In addition, you can add brinjal, potato and ladies finger. Since we are not adding sambar powder for this sambar, we have to add more toor dal and coconut paste. For most of our sambar dishes we include coconut small onions paste but if you do not like you can leave it. You can increase or decrease the green chillies according to your taste. If we are cooking for 4 persons we have to add 7 to 8 green chillies. The green chillies are ground with little salt to avoid discoloration. In the final stage 1 or 2 red chilly is tempered and added to the hot sambar. You can enjoy this sambar with any vegetable side dishes and appalam.

Pacha Milaga Sambar - Green Chilli Sambar with step by step instructions - Sambar withour sambar powder - Sambar for lunch - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder.

Check out my other Sambar recipes here

Yellow Pumpkin Stir fry | Poosanikai Poriyal

Yellow pumpkin Poriyal is a super soft, tasty side dish for your lunch. The yellow pumpkins are perfect for a poriyal because they have a soft texture with quite hardness. That is why they are a great vegetable for a poriyal. Plus there is no need for any steam cooking or pressure cooking for this dish. The cubed pumpkins are sauted in the oil and cooked with the moisture in the vegetable. If you are using a month old pumpkin, sprinkle a handful of water and cook. Generally we won't add any water for this poriyal and it will be ready within 10 minutes. As usual I have added the ground coconut mixture for this poriyal also, if you do not like just add a handful of fresh coconuts. If you are using fresh coconuts, sprinkle cumin powder and then transfer it to the serving dish. This Yellow Pumpkin Poriyal goes well with any kuzhambu or rice varieties. I like to eat this poriyal as a salad before my lunch because you can enjoy the mild sweetness in the vegetable when you eat it separately. I hope you will also buy yellow pumpkins to try this tasty and yummy poriyal for your lunch.

Yellow pumpkin Poriyal - Poosanikai Poriyal - Vegetable Side dishes for lunch - Yellow pumpkin recipes - Poriyal recipes for lunch.

Tomato Coconut Chutney

Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Personally, I like the combination of tomatoes with fresh grated coconuts. Preparing this chutney with small onions and red ripe tomatoes will give the best flavour and taste. Try to saute the onions and tomatoes on low heat until it turns brown. Avoid using coconut powder for this chutney. Chutney with fresh coconuts will taste excellent. Here is the recipe for Tomato coconut chutney.

Tomato Coconut Chutney  - Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Side dish for idly and dosa, Chutney recipes, Chutney with tomato

Mango and Coconut Burfi

Mango Coconut Burfi - delicious sweet prepared with mango pulp, coconut, milk powder and sugar. Easy and tasty burfi within 30 minutes. We prepare many kinds of burfis with different ingredients such as besan flour, maida or simply a full fat milk. Depending on the available ingredients, the varieties are endless and today we are going to see how to prepare a delicious burfi with our seasonal and favourite fruit mango. I guarantee that nobody can say no to this burfi. You can enjoy the flavours of mangoes in every bite. After eating this burfi, your kids will ask you to prepare again.
This mango coconut burfi includes simple preparatory work like grating the coconuts and grinding the mangoes. Then we have to stir all the ingredients in a heavy bottomed kadai. The most important step in this burfi is we have to stir, stir and stir it continuously for 20 to 25 minutes.
For this burfi try to use fresh grated coconuts. Choose for a slightly overripe mangoes to produce a perfect flavour for this burfi. Coconuts and mangoes pair wonderfully together and milk powder brings the burfi a perfect shape. One more thing about mango variety - for this burfi I suggest to use Alphanso, Banagana Palli or Malgova varieties.

Mango and Coconut Burfi recipe - delicious sweet prepared with mango pulp, coconut, milk powder and sugar. Easy and tasty burfi within 30 minutes. Mango recipes - Sweet with mangoes.

Thinai Maavu Urundai | Foxtail Millet flour Ladoo

Foxtail millet flour ladoo - millet based desserts are easy to prepare and loaded with health benefits. These ladoos give energy to the body for a longer time. Considering the fact that the packed dessert contains excess sugar in them to preserve for a long time, we must try to reduce the packed food items. Hence, preparing homemade dessert with few available ingredients gives you a healthy dish and also economical one.

Thinai Maavu Urundai, Foxtail Millet flour Ladoo, Millet recipes, Millet based sweets - Foxtail millet flour ladoo - millet based desserts are easy to prepare and loaded with health benefits. These ladoos give energy to the body for a longer time.Foxtail millet flour recipes - Thinai maavu recipes, Sirudaniya Unavugal


Today we are going to see how to prepare this ladoo with healthy ingredients like foxtail millet flour, moong dal flour, cane sugar, ghee and nuts.  To give a smooth texture to the ladoos I have added moong dal flour. When I prepared this ladoo with foxtail millet flour, nobody showed much interest, but when I added the moong dal flour it was a big hit and my son enjoyed it very much for his evening snack.
It's very hard to grind foxtail millets to smooth powder at home, so I have used store bought foxtail millet flour. If you want to prepare the homemade foxtail millet flour, roast the foxtail millet for a few minutes in a dry pan and powder it finely. Sieve the flour for 2 to 3 times to get a smooth flour for ladoos. Same technique applies for powdering the moong dal flour. If you find it difficult to prepare moong dal flour, you can simply powder the fried grams also. Once the flour is prepared, both the flours are mixed well. To add sweetness, I have added powdered cane sugar. You can also use white sugar or powdered jaggery too. Now let's see the recipe in detail.

Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods.

Kumbakonam Kadappa recipe - How to prepare Kumbakonam Kadappa with step by step instructions - Side dish for idiyappam - Side dish for idli and dosa


This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa.
  • Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful.
  • Try to use fresh coconuts as it produces a nice flavour to this gravy. Do not add more garlic cloves and ginger for this gravy as it will change the taste. Adjust the green chillies according to your taste buds.
  • The consistency of the gravy is the most important thing in this dish. The consistency may also be affected by your cooking method. After adding the dals, if you cook for a longer time it will become thicker and it won't taste good. The potato also helps to make a thicker gravy, so do not add more potatoes. Now let's see the recipe in detail with step by step instructions.

Rava Dosa


Rava dosa is the common tiffin dish seen in most of the South Indian restaurants. There are various varieties of rava dosas like onion rava dosa, masala rava dosa, ghee rava dosa etc.. but the batter for all these varieties are same. You can create your own rava dosas with your imagination.
The basic ingredients needed for rava dosa are rava, maida or atta flour and rice flour. For flavours crushed or whole black peppercorns, cumins, curry leaves are added. If the flours are properly mixed with the correct ratio of water then it will be a lot easier to prepare restaurant style rava dosa for your family. You don’t need to buy any readymade mix for rava dosa. I have experimented this rava dosa with many practices and here I will share all of the techniques to prepare perfect rava dosas.



Rava Dosa | How to prepare Rava Dosa with step by step instructions | Quick South Indian Breakfast Dishes - Rava dosa is the common tiffin dish seen in most of the South Indian restaurants. There are various varieties of rava dosas like onion rava dosa, masala rava dosa, ghee rava dosa etc.. but the batter for all these varieties are same. You can create your own rava dosas with your imagination.



Making the batter
  • For rava dosa batter we must be careful in two crucial parts. First one is mixing the dry ingredients with the correct measurements and the second part is mixing the batter with water or buttermilk. When the batter is mixed with insufficient of water, the batter will be thick, which mean that they cannot be easy to spread the batter easily on the dosa pan and you will get thick rava dosas. If they are mixed with the correct quantity of water the gluten particles in the rava and maida loosen from one another and it will be easy to prepare crispy rava dosa. Rice flour is added for the crispness and it helps to stretch the batter easily. Please do not use idiyappam or puttu flour for this rava dosa because it will entirely change the taste and the texture. Just plain rice flour works good for this rava dosa. If you do not have maida you can replace it with regular wheat flour. For rava dosa, you don’t need to make the batter the night before or an hour before. You can start preparing the dosas after 15 minutes, that means the flours are incorporated with the water without any lumps.
Additional ingredients
  • This is all based on personal preference, but I usually add chopped onions, grated carrots and cashew nuts. For kids, we can include finely chopped tutti fruti and nuts.
Cooking the dosa
  • For homemade rava dosas its difficult to pour the batter with a small bowl. So you can use a ladle to pour the batter. It’s really easy to pour the batter with a ladle. You can add ghee or oil for cooking dosas. The common mistake that everybody makes is flipping the dosas too early. For rava dosas cook for a second after flipping or no need to cook on the other side. When the dosa turns golden brown on the surface, gently lift the dosa with a thin spatula and then fold it. Try to spread the batter as thin as possible for perfect dosas.