VIRUNDHOMBAL

Pasalaikeerai Kootu - prepared with pasalaikeerai, moong dal, coconut paste, onions and tomatoes. Today I am going to share the kootu recipe with homegrown pasalaikeerai leaves. This keerai has broad leaves with a tiny pink colour flower in it. These greens can be planted all the time and they will grow quickly. After plucking the leaves try to use them immediately because you will lose the taste when refrigerated.  Making this kootu is quite easy. The first step is to chop the greens. This greens have no tough work for cleaning and chopping when compared to other greens. For this greens, no need to include the stems because it is hard and takes more time to cook. After chopping works you can start preparing the kootu. Just like any kootu recipes, you can add whatever dals you want to make this kootu healthy. It's also a great dish to mix with a bowl of warm rice so that you don't need to prepare any kuzhambu. Now we will see how to prepare Pasalaikeerai kootu with a shor...

Dates halwa - prepared with dates, coconut, unrefined jaggery  and ghee. There are lots of halwas I have tried before, but never tried halwa with dates. Today I am going to share my own version of the dates halwa recipe along with a short video.  This dates halwa is prepared with three simple methods. The dates itself has a soft texture which is suitable for halwa but it should be soaked in water or milk for 2 to 3 hours to get a smooth consistency. After soaking, we have to grind the dates without any solid pieces so that it would be easy to mix with sugar. To add some extra taste, I have also added 1 cup fresh grated coconut so that the halwa gets doubled and the texture is also good. After grinding the dates and coconut, the mixture is mixed with unrefined jaggery powder and ghee. Then, the mixture must be cooked in the ghee for 15 to 20 minutes until you get a thick halwa.  Similar Halwa Recipes  Potato Halwa Carrtot Halwa Banana Halwa Milk Halwa   Bada...

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ...

Brinjal chutney prepared with green chillies, black urid dal, coconut and tamarind. A different chutney recipe for idli and dosa. For this brinjal chutney we have to roast all the ingredients separately until it gives you a nice aroma and then we have to grind it. The black urid dal enhances the flavour and taste to the chutney. This chutney has a creamy consistency when compared to coconut chutney. If you do not have black urid dal, you can replace it with split urid dal. Tirunelveli white brinjals tastes so good for this chutney. Checkout my other chutney recipes Coconut Garlic Green Chilly Chutney Tomato chutney Tomato chutney with green chillies  Small onion chutney with black urid dal Coconut chutney with red chillies Coconut chutney with green chillies Brinjal chutney with red chillies  Onion garlic coconut chutney Small onion chutney Ridge gourd chutney  Here is a short video for Brinjal chutney with black urid dal  Brinjal chutney...

Today we are going to see the collection of kurma dishes here. Kurmas are an all time favourite side dishes for chapathi, poori, parotta and dosa. It's delicious and flavorful with a thick rich coconut based gravy. Coconut based gravies are popular in South Indian cuisine. A few added spices like cinnamon, cloves, fennel, cardamom etc and ginger garlic gives flavour to the kurma. I always prefer to cook kurma with  mild flavours in less oil. Though the variety in kurma is endless, here is a look at some of the kurma recipes on our blog. 1. Vegetable Kurma - Hotel Style  Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste) Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Recipe Here 2. Soya Chunks and Green Peas Kurma Soya ...