VIRUNDHOMBAL

Try this easy and quick nenthram pazham halwa for your kids. When I think about easy yet delicious, sweet dishes, Nanjil recipes come to my kitchen. There are many delicacies in Nanjil cuisine which are healthy and easy. From payasam to halwa, we like traditional dishes. And this nenthram pazham halwa is one among them. Pagu vellam (dark brown jaggery) gives a nice lingering taste to the halwa. The best part is that it can be made within 20 minutes. Now let's see how to prepare this Nenthram pazham halwa.  Check out my other sweet recipes  Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Rava Ladoo - Easy Rava Ladoo Recipe Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder  Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry Gulab Jamun Easy Milk Sweet Badam Coconut Burfi Badam Burfi  Badusha Potato Halwa...

Rajma masala - simple and filling home style gravy with rajma. Most gravy recipes would include cashew or fresh cream, but I always like side dishes with simple ingredients which are easy to digest without any burning sensation in the stomach.  Compared with many gravies, this rajma masala does seem like the healthy option with minimal fat and masalas. By preparing favourite curries at home, you can easily reduce calories, fat and artificial flavours. The base gravy made with onion and tomato paste won't be as creamy as the restaurant style gravies, but it will have more delicate flavour and it is much healthier. To make the base masala paste, just grind the onions and tomatoes separately in a mixer jar. As I mentioned earlier in my previous gravy posts, try to use fresh ginger garlic paste. This fresh paste made with onions, tomatoes make a fantastic base to gravies with a bit of sweetness. I have used chana masala powder in this recipe instead of garamasala powder in this recipe ...

Easy Vegetable Kurma - an easy one pot kurma that's ready in 30 minutes and tastes good for chapathi, poori, parotta, idiyappam, aapam and ghee rice. I have been making this easy vegetable Kurma for many years and it is a favourite of mine. If you like vegetable kurma with mild flavours, give this a try. Personally, I like to experiment with vegetable kurma recipes a lot because they are our evergreen side dish for chapathi and poori. Nothing can beat vegetable kurma for chapathi. This easy vegetable kurma is also incredible, similar to my hotel vegetable kurma with little variations in the method.  How to make Easy Vegetable Kurma Before you start making this kurma make sure you have all the ingredients prepared and ready to go. Dice all the vegetables and chop the onions and tomatoes. Prepare fresh ginger garlic paste, grate fresh coconut. Soak the dry green peas for 6 hours.  To make the process easy, I suggest preparing the kurma in a pressure cooker or pressure pan. It re...

A simple tiffin that is both delicious and rich and comes together in just 15 minutes with rava. When I have a lot of tomatoes, I always keep preparing chutney or dosa varieties with tomatoes.  Most of us add the roasted rava in the hot water that generates uniform heat which produces excellent results. After tasting rava kichadi in a restaurant, I did a few experiments to bring the glossy texture which will be perfect for 3 to 5 hours. In this method the rava is roasted along with traditional tempering made with onions and tomatoes and then hot water is added. This method prevents the formation of lumps and tastes good even after 3 hours. Now let's see how to prepare this Delicious Tomato Rava Bath. Here is the video for Tomato Rava Bath Check out my other tiffin recipes here Idli Black urid dal Dosa Pearl Milet Dosa - Kambu Dosa Aapam - Aapam without yeast  Ragi flour Upma Arisi Upma Poori Bottlegourd Adai Pepper dosa - Milagu Adai Rava Upma Semiya Upma   Rava Dosa...

A tasty and satisfying kuzhambu using radish. There are many recipes for karakuzhambu, but it's basically prepared with onions, garlic and tamarind. We tasted this radish kara kuzhambu in Udupi hotel for meals. The kuzhambu is mildly hot with a hint of sweetness and the consistency was very thin when compared to other kara kuzhambu dishes. It was very tasty with hot rice along with potato kara curry.  Yesterday I tried this kuzhambu for lunch and it was delicious. You can make this kara kuzhambu in different ways and today this is the method I have tried by assuming the flavours and taste.. Now let's see what ingredients are needed to prepare this radish kara kuzhambu.  Radish - use fresh tender radish for this kara kuzhambu. We have to saute the radish in the oil and then cook it nicely in the tamarind extract. As some radish requires more time to cook, I recommend using tender radish.  Manathakali Vathal (Sun dried berries) - you can use any dried vathals like sun...

When I want to prepare quick side dishes for our lunch, mostly it is plantain poriyal or roast with some spices. Anything made with plantains is easy to cook within 10 minutes. All you need is a handful of easily available ingredients in our kitchen.  The first step while making any plantain dishes (except plantain puttu) is to put the plantain pieces in water to avoid discoloration.  For most of the plantain dishes, the pieces should not be too thick or too thin. Don't overcook the plantains because the dishes will turn musshy.  In this recipe black pepper adds a nice flavour, so do not reduce the quantity. I have added two garlic cloves and if you are preparing this dish during the fasting period you can skip it. A handful of fresh coconut adds a mild sweetness to this curry. Stir fry the dish until the plantain is coated well with the coconut pepper mixture and small brown spots start appearing in the plantains.  Here is the link for Insta Reels for Raw Banan...

This is a simple home style kichadi or kothsu made with onions, tomatoes, potatoes and other basic ingredients. The recipe of this potato kichadi is an easy one pot dish and yet tastes so good. Nowadays, kichadis are excellent comfort food for the busy weekdays with different types of vegetables.  There are some most important tips to make the delicious kichadi to your taste. First of all, the kichadi needs to have the perfect texture. Usually for kichadi dishes we mash the cooked vegetables halfway leaving half of the vegetables in small chunks. This will give a perfect texture which is suitable for idli and dosa. But if you prefer a smooth consistency, you can blend it in a mixer jar or adding dals is an easy way to thicken the kichadi. In this recipe, we are using potato as it gives a creamy texture there is no need to add dals. For this kichadi a tablespoon of idli batter is added to make it thicker. Please do not add more than one tablespoon and also do not boil the kichadi lo...