VIRUNDHOMBAL

It's a simple and healthy poriyal made with green papaya.Green papaya is unripened papaya, with a crunchy texture and neutral flavour. Green papaya poriyal is traditionally prepared in a heavy-bottomed mud pot, which is ideal for cooking to get the soft texture. For everyday busy people, I've modified the steps in this recipe a bit. The following recipe has simple ingredients with a quick preparation, so that you can enjoy a healthy side dish for your lunch without much effort. For the best poriyal, be sure to select the green papaya that are fresh and firm with dark green colour without any yellow spots and should be heavy in size. Peel the skin completely and then discard the white seeds. Cut them into small medium sized cubes. Once the chopping work is done, the rest of the process is very easy to make. I start by cooking the chopped papaya in my small pressure cooker just for 1 whistle. This method saves a lot of time and it also gives the perfect texture. Take care not to...

Drumstick Leaves Adai - packed with everything you need to start your day with healthy ingredients. This healthy tiffin will give you the energy for the full day. This adai is a balanced meal with a good portion of carbohydrate and protein. I would recommend trying this healthy adai for your weekend breakfast to enjoy it leisurely.  Drumstick Leaves Adai Recipe Details  Prep time : 15 minutes Soaking time : 2 hours Cooking time : 20 minutes Yields : 10 medium adai Category : tiffin Ingredients 1 cup idli rice 1/2 cup chana dal 1/4 cup urid dal 2 green chilly 10 red chilly 1 cup drumstick leaves 1/2 tsp asafoetida powder few curry leaves 1 onion, finely chopped coconut oil salt to taste Cooking Directions  Take a wide bowl or vessel and add the rice, chana dal and urid dal. Wash them well and pour 2 cups of water. Soak them well for 2 hours. After 2 hours drain the water completely. Add the soaked dals, dried red chillies, green chillies to a big mixer jar.  Grind the...

This palm jaggery kaju katli is the best, quick and easy sweet prepared with just three ingredients. After starting my Virundhombal Foods , I make kaju katli with sugar regularly for my customers' orders. So, while doing it regularly, I learnt many tips and tricks in Kaju katli. If you are planning for small family occasions or parties, try this kaju katli. This is also perfect for kids' birthday gifts.  This kaju katli stays good for more than a week without refrigeration. You will come across several different ways in which you can prepare katlis. But I follow the same method every time, using my favourite hard anodised kadai. All you need to make kaju katli are three basic ingredients. Cashew nuts, palm jaggery and ghee. Make sure you use fresh whole cashew nuts. Add enough cashew nuts that the blade of your mixer jar is well covered. Because if you don't add enough, then it won't grind properly. Using the big mixer jar for 1 cup cashew nuts will grind perfectly. Gri...

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...