VIRUNDHOMBAL

Methi Malai Paneer recipe with full video and step by step pictures. Methi malai paneer is made with methi leaves, paneer, fresh cream,  milk and flavoured with spices. This gravy is a mildly spiced gravy tastes good with jeera rice, nann and chapathi. Usually for gravies we sprinkle dried kasuri methi leaves at the end, which gives a nice flavour for the masala. Yesterday I got fresh methi leaves and decided to prepare this gravy for our lunch along with jeera rice. The masala paste for the gravy is prepared with onions, tomatoes, cashew nuts, ginger, garlic ,green chillies and cumin. This dish uses fresh fenugreek leaves which involves few preparation works like plucking the leaves from the stem and cleaning and chopping work. So try to finish plucking the leaves and store it in the refrigerator ahead of time because methi leaves stays good for 3 to 5 days.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Rajma Masala   Mu

Coriander leaves rice - Kothamalli sadham recipe with full video and step by step pictures. This rice is an easy, no onion no garlic lunch recipe, using fresh coriander leaves and other ingredients like ginger, garlic, grated coconut and chillies. The recipe of this coriander leaves rice is I read in my prize cookbook long back and today prepared this rice for Siva's lunch box with raw banana fry.  All you need to do is to grind a masala paste for the rice. Everyone has their own style of preparing this masala and you can adjust the taste according to your taste buds. The ground paste is prepared with the regular ingredients like red chillies, green chillies, grated coconut, ginger, coriander leaves, chana dal and urid dal. A teaspoon of chana dal and urid dal the unique combination of rice varieties are dry roasted and added to the masala paste which helps to prevent the rice from drying out. If you like to add tamarind, you can add a small piece while grinding. I prefer fresh lem

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Tomato Arisi Upma recipe with full video and step by step pictures. Arisi upma is one of my family's favourite tiffin dishes. It's a delicious, healthy tiffin that never fails.   My husband always insists me  to add extra vegetables and flavours for any upma dishes. Actually, I thought of preparing regular arisi upma for breakfast and he gave me this idea to try upma with tomato flavour. Arisi Upma is a classic rice based upma dish with different variations across South India. The rice rava is usually prepared with rice and dals. Additionally, you can add black pepper and cumin when grinding the rava but I haven't tried it yet. Here's what you need to prepare this arisi upma.  1.  Ponni Raw Rice -  the base of this arisi upma is rice, it's a must to use good quality rice. I usually use ponni raw rice to prepare rava for arisi upma. You may also use a combination of both idli rice and raw rice. For tomato arisi upma I used  ponni raw rice and it tasted excellent.  2