VIRUNDHOMBAL

Broccoli and capsicum Sabji - a super tasy side dish with broccoli made with our spices. After eating stir fried broccoli at Chinese restaurants, I tried making dishes with broccoli using our masalas and spices. Broccoli is not a favourite vegetable for many of us, but you have to include it because of its health benefits. But if you cook the broccoli perfectly, it tastes really  good.

Sprouts and mushroom dal - prepared with green gram sprouts, mushrooms and moong dals. This dal is similar to my zero oil sprouts dal. Most of the time when I find a new dish for the dinner I try to use healthy ingredients with very less oil. In this recipe, I haven't used any oil and you can cook this dal within 15 minutes. And, this dal will pair well with anything as you like.

Banana blossom or Vazhaipoo poriyal is a healthy side dish for your lunch.  This poriyal also combines the delicious coconut paste and cooked toor dal. The shelf life of Banana blossom is 2 or 3 days, so try to cook it before turning black. You will notice the colour change begins inside the flowers. After removing the thick stick and the glossy petal arrange them equally and chop it finely. After chopping the flowers, quickly put it in a buttermilk to avoid the discoloration. Now we will see how to prepare this Vazhaipoo Poriyal with step by step instructions. This poriyal tastes good with Pulikuzhambu , Sambar and Toor dal Rice.

Coconut Paratha is one of my oldest recipe and my favourite paratha dish. Easy and quick tiffin for your dinner within 20 minutes.

Capsicum (Bell Pepper) rice - colourful rice with three different coloured capsicums. This capsicum rice recipe uses a very simple list of ingredients - onions, capsicums, green chillies and coriander leaves. To flavour the rice, a few spices, ginger garlic paste and a teaspoon of garam masala powder are added. This colourful rice is great for family get together, potluck and also for your kids lunch boxes.

Varagu Arisi Kozhukattai - super easy tiffin recipe with kodo millets also called as varagu arisi. No need for soaking and no other difficult preparation works needed for this dish. Many of us use millets as a substitute for rice. While millet flour is available in many super markets, you can easily make this at home using a mixer grinder. The kodo millets are roasted in a pan and then powdered nicely. Roasting the millets in a pan, brings a nice flavour and it gets powdered easily. Then we have to prepare the dough as we prepare for arisi upma. In this dish, I have not added onions and green chillies, you can include finely chopped onions and green chillies while tempering. For one part of millet flour add 2.5 cups of water. If you add too much of water, the dough will get soggy and it will be difficult to prepare kozhukattai. After preparing the dough, prepare small lemon sized  balls or oblong shaped balls and press it in the centre with your fingers and then steam coon the k

White Pumpkin(Ash gourd) Dosa is an easy tiffin for your breakfast or dinner. Another healthy recipe from my Grandmother. It is one of our family favourite dinner dishes. These white pumpkin dosas are delicious and a great way to use the white pumpkins. My husband likes white pumpkins very much and always get a whole white pumpkin from the market. It will be good up to a month before cutting and you have to finish it within a day after cutting them. So whenever he bought this vegetable, definitely this dosa will be in our menu. We always prepare kootu, sambar and thayir pachadi with this white pumpkin, but I wanted to try something different with this vegetable. As usual, I asked my grandmother to tell me ideas to prepare healthier dishes with this white pumpkin. My grandmother told me they prepare this dosas frequently with this white pumpkins during their olden days with their garden fresh pumpkins. Now these dosas are unbelievably easy to prepare. Start by soaking the rice an