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  This is something different one.guess what? I knew you guys are eager to know what it is? ok ok, let me break the surprise. its a beetroot. Beetroot is the star of this recipe. I don't know how many of you known about this or tried this one. but I tasted this one when I was young my mom used to do this quite often. I preferred to have this one compared to other chutneys .bcoz of its color only. actually, I was a poor eater, so I don't like to try new items, my mom  scolded me a lot, it's a healthier one. she used to say if we take beetroot often it will improve our hemoglobin levels😜then I was slowly attracted to its color and started liking it, so she prepared it at regular intervals😜.lcomeon let's prepare that hemoglobin chutney😜. purple chutney Ingredients Beetroot    1 Onion     1/2 Red chillis   5-6 tamarind    amla size To Temper Mustard seeds    1/2 tsp Urad dhal    1/4 tsp Hing      a pinch Curry leaves   a few Salt, oil   

This is the simple side dish .known by everyone. milky white chutney easiest one. Most of the main dishes will remain incomplete without this one. This chutney is a good companion not only to the main items like idli, dosa, Pongal but also for the snack items too, vada, bajii,bonda, etc. The breakfast menu will not be fulfilled without this milky white on all occasions or hotels or any tiffin center. wherever you go for breakfast or snack time he is the main hero. Coconut chutney Ingredients Grind Coconut   1 cup Green chili  2 Ginger  small piece Temper Mustard seeds  1/4 tsp Urad dal   1/4 tsp Hing     a pinch Curry leaves  a few Salt oil     as needed Grind the items heat oil in a tadka pan, add the tempered items to temper. Remove from heat and pour over chutney, mix well.

Taking fresh greens often is good for health.No onion no garlic in this. This is so versatile and can be used with sandwiches, patties, salads, chat items,  etc Green chutney Ingredients Fresh coriander   2 cups Green chili    4 Shallots    6 Tamarind    small piece Cumin seeds  1 tsp Temper Mustard seeds  1/2 tsp Urad dal  1 tsp Asafoetida  a pinch Salt oil    as needed Wash and clean coriander leaves. Chop onions chili and coriander leaves. Grind the items together and set aside. Heat the tadka pan add oil, add mustard seeds, once splutter add red urad dal red chili and asafoetida. Pour over the chutney. Mix well and serve.

This is one of the most popular chutneys, most delicious and it's very easy to make, goes well with most of the main dish idli, dosa,paniyaram,etc.you can spread this on top of the bread .    This chutney also has a garlic flavor and bcoz of tamarind it is slightly sour too. Ingredients Tomatoes     5 Dried red chilis  20 Shallots      20 Garlic (optional)    5-6 Mustard seeds    1/2 tsp Asafoetida     1/4 tsp Salt         as needed Gingelly oil    as needed Heat oil pan, add dried red chillis, shallots, and tomatoes one by one. Fry until well blended. Add salt. Remove from heat, allow it to cool. Grind it. Heat oil in a pan Add mustard seeds asafoetida when they splutter add the chutney. Cook until oil separates. Remove from heat. Ready to serve.

Yet another interesting breakfast we had Kuzhi paniyaram with Four kinds of chutneys. Its a long time plan to prepare 4 chutneys for breakfast with the yummy main dish, so thought to prepare kulipaniyaram, with red, white, purple, and green chutneys.OMG, it made our breakfast more delicious. After a long time what a wonderful breakfast we had? is it mouth watery? do you want to try it? ok ok with no further delays will move on to the recipe👇 Kuli paniyaram Ingredients  For batter Raw rice  2 cups Parboiled rice  2 cups Urad dhal   1/2 cup Sago (optional)    1/4 cup To temper Mustard seeds  1   tsp Shallots finely chopped    20 Green chili deseeded and finely chopped    6 Coconut grated (optional)    1 cup Salt oil      as needed Batter preparation Soak dal and rice together in water for 2 hrs. Drain it. Grind it using 1 cup of water a little at a time to a smooth batter. Add salt to taste, beat well. Leave overnight to ferment. Next day

Do you have a lot of idlis leftover, don't worry here with another recipe thalitha idli. kids will like it. Nowadays a lot of kids don't like to have idlis. so we have to do it in a different way.to make them eat .😂 If we prepare like this they will start to eat.Here it is👇 Talitha idli Ingredients Idlis    10 Buttermilk     1/4 cup Mustard seeds   1/2 tbsp Urad dal     1 tbsp Curry leaves    a few Shallots chopped (optional)   1/2 cup Green chili 1-2 Red chili 1-2 Coriander leaves   to garnish Oil salt     as needed Shred idlis sprinkle with buttermilk. Heat oil pan add mustard seeds, once splutter then add urad dhal, red chillis, curry leaves. Add shallots and green chilies, fry until shallots are transparent.(if you want  can add  vegetables too) Add shredded idlis, stir fry until blended. Remove from heat, garnish with coriander leaves and serve😋.

My princess wants to decorate the princess Elsa so the princess Elsa turned as a bride Elsa 😍. My daughter is a crazy fan of Elsa from her childhood. When she was 4 the movie Frozen was released. she saw that movie and became a fan of Elsa. she always murmurs the song Let it go, she loves that song. she watched the movie n number of times. watched only for Elsa and for that song. I still remember she watched the movie back to back in a day.whenever she is upset we played that movie she will automatically be alright. This is one of the tricks we use to console her😜.she loves Elsa than anything else.she used to buy all the Products which had Elsa character on it.like plates, cup, Pencils erasers, t-shirts, comforters bracelets, hairbands, etc. Going back to her olden days, when she turned in to 4 she wanted to celebrate her birthday with Elsa. .Usually she won't ask anything but at that time she asked to celebrate her birthday specifically and she was 4 too .we all are (our bir

Father and daughter made this mango jelly. Nowadays they started cooking too. Every weekend they are preparing something. This was the first one. Mango jelly

Today I made tasty cutlets with leftover rice. Had a lot of leftover rice, so thought to prepare evening snack with that. believe me, nothing will be left. kids will like it😀 Ingredients Mashed potatoes  250  gms Cooked rice  2 cups Onions chopped 2 Green chili 1-2 Corriander leaves chopped  as required Chili powder  1 tsp Coriander  powder 1 tsp Cumin powder     1 tsp Garam masala  1 tsp Lemon   half Besan flour   2 tbsp Bread crumbs or rice flour  as needed salt, oil as needed Boil the potatoes and mash it well. Mash the rice, don't mash it too hard. In a separate bowl, add all the ingredients one by one, except bread crumbs and oil, mix well. Make a lemon size ball, roll them in bread crumbs. Press them lightly in between the palms. Heat oil in a dosa pan, place the cutlets and fry them in a low flame. Let it cook for a minute and turn the other side, fry till it becomes golden brown. Yummy cutlets are ready to serve. Our leftov

Chitra Annam for Chitra Guptar on Chitra pournami Chitra Annam refers to the variety of rice. I made this for Chitra pournami as Chitra guptar likes the most. Chitra pournami is observed on chitra natchatiram the day of the full moon in the month of Chitirai. This is one of the Hindu festivals and mainly dedicated to god chitra guptar, who maintain the records of good and bad deeds done by humans, and he reports to Lord Yama (dharma raja) as he allots seats either in heaven or hell based on their deeds, that is what believed by Hindus. On that day people worship him by seeking forgiveness and requesting him to reduce their sins. They offer him varieties of prasadam and read the stories of him. so I made rice varieties. People will make varieties of rice on baby shower function too😀. Chitra Annam for Chitra Guptar on Chitra pournami It is believed that Lord shove gave soul to the chitiram (painting) painted by lord Parvati, named their son as Chitra Gupta. Once l

I have posted the Instant 🍅 paste recipe earlier. Boil the rice and allow it to cool. Now Heat the oil in a pan. Then add the 🍅 paste and  mix it with rice well our  🍅🍅rice is ready. chips, any raitha goes well with this rice.

chepankilanku (yam) ,colocassia varuval Ingredients Cheppankilangu  1/4 kg Tamarind  lemon size Turmeric  1/4 tsp Chilli powder  2 tbsp Salt oil    as needed Ginger garlic paste  1 tbsp (optional) To temper Fennel seeds  1/4 tsp Mustard seeds  1/2 tsp Curry leaves  few Peel the yam and cut into 1/2 inch cubes. Extract tamarind juice, add turmeric and salt, mix well. Boil the yam in mixed tamarind extract. Let them half cook and drain the excess water. Marinate the yam with ginger garlic paste, salt, and chili powder, set aside for 15-20 mins. Heat the oil pan, add tempering items, once tempered add the yam and saute well with low flame. Saute it until it gets roasted. Once roasted switch off the flame and serve it. You can have it with curd rice,lemon rice,morkozhambu etc.

Vendaikai (ladies finger,okra,bindi) Ingredients Sour buttermilk   2 cups Okra (chopped )   1 cup Thoor dal      1/2 tsp Channa dhal    1/2 tsp Coconut grated  2 tbsp Green chili 3-4 Finger      1 inch piece Cumin seeds   1 tbsp To temper Mustard seeds 1 tsp Curry leaves  few Red chili 3 Asafoetida 1/2 tsp Water, salt, oil   as needed Soak tour dhal, channa dhal for 15 mins and drain, Heat the oil pan, add okra and saute well until the stickiness is gone. Remove and set aside. Grind coconut, dhal, green chili, ginger, and cumin seeds into a fine paste. Mix with water and cook for a few mins until the raw smell disappears. Add smoothly beaten buttermilk (not too thick or not too thin). Add okra and keep it in the low flame. Heat oil in tadka pan, add tempering items when they temper, add it to the curry. Reduce the flame and cook for few mints. Do not boil. Remove from heat and serve it. Delecious morkozhambu is ready😋

Another lunch combination vendaikai morkozhambu with chepannkilanku varuval. Normally morkozhambu goes well with any varuval .but this is really good😋.

Another side dish for idli, dosa,chappathi in Chettinad style. we call it as Kalla veetu kathirikkai.don't know y, but it tastes good. kathirikai therakkal Ingredients Brinjal  6 Potatoes 2 Onion  3 Tomato 2 To grind Coconut cups 1 1/2 cups Fennel seeds 1 tbsp Cumin seeds  1 tbsp Cashew 4 Chili powder 2 tbsp Roasted poppy seeds 1 tsp Roasted channa dhal 1 tsp Seasoning Bay leaf   1 Cinnamon stick 1 inch Fennel seeds 1/2 tsp Salt, oil, water,  as needed Grind all the grind items Heat oil in a large pan Add the seasoning items, when they splutter add onions and saute. Add tomatoes and saute. Then add brinjal and stir fry for 1 minute, then add potatoes to it. Cook for few mins then adds the ground masala and salt. Saute well until oil separates. Add water to prevent it from sticking to the pan. Bring to the boil and reduce the flame. Wait until the curry gets thickens. Remove from heat and serve.

Another ready mix with tomatoes, had a lot of tomatoes, stocked up for these days, wanted to do something with these before it gets perished, usually, I don't like to waste food items. Now only we are facing the difficulties of getting vegetables, groceries, and stuff, getting stuff often is not possible, thank god it is available now, Government has made all arrangements for people to get these essential items. Think of it if you are unable to get anything what will we  do? how long we will starve? oh god I couldn't imagine that situation😟 Ingredients Tomatoes:1/4 kg Red chili powder: 1 1/2 tbsp Coriander powder: 1 tbsp Fenugreek powder: 1/4 tbsp Tamarind: small lemon size Salt: as per need Gingelly oil: as per need Temper Mustard seeds: 1/2 tbsp Asafoetida: 1/2 tbsp Curry leaves: 1 string Red chili: 3 Heat the oil in a pan Add seasoning items, allow them to popup Add tomatoes saute well Later add chili powder, coriander powder, methi powder st

Another lunch recipe vegetable mandi.one of our special recipe. Ingredients Drumstick   1 Brinjal  2 (medium size) Carrot 1 Beans  100gms Raw banana    1/2 Potato   1 Raw mango     1/2 (optional) Shallots (small onions)    1/2 cup Garlic    1 bulb Tomato    1 Arisi mandi    2 cups Tamarind    lemon size To temper Mustard seeds   1/4 tsp Urad dhal     1/2 tsp Hing     1/4 tsp curry leaves  1 string salt   to taste water, oil     as needed cut vegetables lengthwise into thick wedges. Boil the vegetables in arise mandi if that is not enough then add some water into it add salt too Cook for few mins later add tamarind extract Heat oil in Kadai, add the seasoning items once its splutter add onions, garlic, and tomatoes, saute well. Mix it with vegetable Let them cook until the gravy thickens Remove from heat. Vegetable mandi with curd rice is the ultimate combination👌 Note: For arise mandi, wash and clean the rice, drain in it (rub  rice

We always love our dinner, because that is the only meal we all have together, most of the time my husband comes early especially when I make Idly with Onion Kossu (Vengaya Kosu). He loves it to the core. Vengayakosu my grandmother taught me this, she is the best cook, I remember those days, when I was a kid I used to go to my grandma place during summer holidays 😊 , she cooks different varieties of food, this is one of them. And she taught us how to eat idli, pour gingelly oil on top of the idli and eat it.wow👌 you can't believe it the taste will be really good. ultimate😋. Try these friends, you will love it Idli vengayakosu Chettinad spl Ingredients Onions (big): 4 Potato (optional): 1 Tomato: 3 Coconut grated: 2 tbsp Fennel seeds: 2 tbsp Chili powder: 2 tbsp Cinnamon stick: 1 inch Bay leaf: Few Curry leaves: Few Water, salt and oil: as needed Grate the coconut, 1tbsp fennel seeds and chili powder Heat the oil pan, ad

This is one of my favorite raita. I learned this recipe from my U.S friend. I tasted this recipe @ her place when she invited us for dinner @ very first meet. I became a fan of her cooking. This is different raita. usually, we do kootu, sambar with chow chow right? here is the different one. chayote raita Ingredients chayote   1medium size) curd  1 cup salt  as needed oil  as needed Temper mustard seeds 1/2  tsp urad dhal  1/2 tsp red chili 2 curry leaves 1 string Boil the chayote in water add a pinch of salt into it Drain it and allow them to cool Later mix it up with curd. Temper the items and pour over the chayote you can have it with chappathi, sambar rice, biryani, etc.

Extension of lockdown for another two weeks 😢. Now we are used to it. The govt has taken excellent steps in advance. Trying very hard to save our lives. Always easy to criticize, but difficult to handle the situation.iresepective of differences, a different opinion we should cooperate with them.we should thank the people who work for society, working all day with a great heart to save the people. They also have families in spite of it they are working, by putting their lives at risk.actually we should thank their family members .they are really great, my salute to them, But some of us are careless and noncooperative. watching everyday news it's very hard to digest that some people are ignoring everything and still roaming outside and put others' life in danger.bcoz of their carelessness so many people are getting affected including kids' elders. what did they do? y they are suffering?  where does humanity go?  we should realize the situation at this point and have to gi

Another idly recipe, my kid likes different varieties of idlis, she likes this sambar idly very much, especially garnished with corn flakes and boondhi, she loves it, here it is, will post the sambar recipe later Sambar Idly

Naturally, kids won’t eat bitter gourd as it is because of it tastes bitter, but if we prepare bitter gourd chips, Kids will empty the plate within a few minutes, they will like, love and enjoy….😃 Bitter gourd chips Ingredients Bitter gourd: 5 Chili powder: 3 tbsp Turmeric powder: ½ tbsp Lemon: half Salt: to taste Oil: as needed  Wash the bitter gourd with salt Marinate the bitter gourd with lemon juice, set it aside for 25-30 minutes, by doing this it will remove the bitter taste Rinse well After that add chili powder and salt, Marinate for 10-15 minutes Then place the wok pour oil and heat it in a medium-high temperature, then fry the bitter gourd until it turns brown Now chips are ready to eat 😊

Mosambi juice Juice of the day is mosambi  and buttermilk

Rice with avarakkai sambar, Vendakai Poriyal, Cabbage Kootu with chips

Chappathi with channa, paneer or kurma is the best combination always, I wanted to have something different, so I thought to prepare  Avial,  Adai with Avial is the regular one, Here it is👇 Avial Ingredients Carrot: 2 Potato: 2 Drumstick: 1 Raw banana: 2 Chow chow: 2 Other  veg optional To Grind Coconut: 2 cups Green chili: 8 Cummin seeds: 1 ½ tbsp Raw rice (soaked): 1 tbsp Yogurt: ½ cup  Water and salt as needed               Coconut oil: 1 tbsp Cut the vegetables lengthwise into thick wedges. Grid all the items in the to grind list and make a paste. Boil the vegetables and add salt to taste. When almost cooked, add the ground paste. Stir cook until vegetables are tender and curry begins to thicken, add yogurt. Stir well and remove from heat. Finally, add coconut oil, by adding coconut oil will give you the flavor. Keep covered for a few minutes Avial is ready👌

Ingredients Bhindi: ¼ kg Chili powder :  1 tbsp Mustard seeds:  ½ tbsp Urad dhal: ½ tbsp Curry leaves: few Curd:  1 tbsp Oil and salt:   as needed Chop the vendakkai Heat the oil pan, add mustard seeds, urad dhal, curry leaves, heat it till it pops up, then add vendakkai and stir fry Add the curd, to remove the thickness Once the stickiness is gone, then add chili powder, salt and saute well Once it is done switch off the flame,   Now bhindi is ready to jump into your plate.

Herewith another snack, spicy corn or masala corn🌽 Remove the corn kernels🌽 Boil the corn kernels until it separates Drain the water Heat the pan with butter, add the boiled corns saute well Remove the pan, later add 1 tbsp pepper, 1 tbsp chat powder, a pinch of salt, mix it Garnish with onions and coriander leaves, If you want you can add capsicum and carrot(grated)too.      Yummy snack is ready😋

Lunch Platter Turnip sambar, snake guard kootu, chayote (chow chow) raita with chips and rice

Watermelon juice with mint and ginger This time I tried it is a different way, it is very boring to have the plain watermelon juice as it is, I added mint 🌿and a small piece of ginger and ground together with🍉 melon and filtered it. Wow it🍹 tastes really good next time you guys also, try this one😋

We don’t get time to make these kinds of breakfast during weekdays, if we go to native/ functions we get to eat this, I used to make it once a month, particularly in holidays. Now every day is a holiday😟. My husband and daughter like to have a different breakfast, not the usual ones. They have enough time to enjoy the breakfast, otherwise, they have their breakfast in a hurry and rush. I also have enough time to prepare😃 Kosumalli  Ingredients Large purple brinjal: 6 Potato: optional Tamarind: Lemon size Mustard seeds: 1 tbsp Red chili: 4 Urad dhal: 1 tbsp Curry leaves: 1 string Small onions: 15 Green chili: 6 Coriander leaves: for garnishing Water, salt and oil: as needed Boil the brinjal, cool and remove skin Smash well using fingers Extract the tamarind juice and mix with brinjal Add water (2-3 cups approximately) Heat oil pan, add mustard seeds when they splutter, add red chili, urad dhal, and curry leaves Add shallots and gre

Taking green leaves is always healthy, particularly this  period we need to take more greens, Instead of  kootu ,  poriyal , I made raita today.       Ingredients Greens: 1 bunch Red chilies: 2 Cumin Seeds: 1 tbsp Urad Dhal: 1 tbsp Coconut: 2 tbsp Curd: ½ cup Salt: to taste Temper Mustard seeds: ½ tbsp Urad dhal: ½ tbsp Cummin seeds: ½ tbsp Red chili: 1  Boil the water and add the greens, let them half cook Grind red chilies, cumin seeds, urad dhal, coconut and make a paste Mix the  paste  with greens, stir well Let it be for 15 minutes and switch off the flame Allow them to cool, later add curd, salt, and mix well Finally, temper the items Spinach raita is ready

Brinjal kolambu, beans poriiyal, moong dhal thuvayal,  keerai  thayir  pachadi with bitter gourd chips and rice.😃

Gobi fry Ingredients Gobi: 1 medium Ginger garlic paste: 1 tbsp Chili powder: 1 tbsp Corn flour: 2 tbsp Rice flour: 2 tbsp Salt: to taste Oil: as required Boil the water, add cauliflower let it get half cooked Drain the water In a separate bowl add cornflour, rice flour, ginger, garlic paste, salt and little water to make a paste (thicker one) Add gobi mix well, marinate it for 15-20 minutes Then heat the oil pan, once the oil heated, add cauliflower pieces, fry until it gets roasted (crispy). Serve it with sauce/mayonnaise

Herewith another juice, cool, cool, cool..... Temperature is too hot, so I made pomegranate juice today, this is rich in vitamin C and vitamin A. Pomegranate juice contains higher levels of antioxidants, it is a good source of folate and potassium. It's always advisable to have homemade juice to get full nutrients. According to a recent study, it helps to improve memory by taking daily. It is always better to have the fruit as it is, but nowadays we need to take more liquids, but bored to drink water, so we prefer to have some juices :), Always make juices without adding sugar. but today I added half glass of milk with 1 big slice pomegranate and little sugar (because my kid won't like it) :)  

Usually, we love to take a different kind of breakfast in the morning, but it is very difficult to make it  at home right, we usually do such special breakfast on special occasions, so I and my family would like to go out to restaurants on weekends like Sangeetha, Ratna cafe, Murugan idli, Kodaikanal famous Astoria to have a different kind of breakfast once a month,  right now we  are locked down so can't go out, we have to prepare no other  options 😟, so thought of making appam and kuruma😋 Kuruma  Ingredients Carrot 1/4 cup Cauliflower 1 cup Potato 1 Cup Peas 1/4 cup Onion - 1 Tomato - 1 Coconut milk 1 1/2 cup Kasakasa - 1/4 tsp Fennel seeds 1/2 tbsp Cashews - 5 Red chili - 6 - 7 as needed Ginger and Garlic paste - 1tbsp Temper Bay leaves - 1 Cinnamon sticks - 1 Curry leaves - 1 string oil and salt - as needed Boil the vegetables Heat the oil in a pan, add bay leaves, cinnamon, and curry leaves, then add onion and tomato, saute well,

Interesting recipe for these days, everyone @home, roaming inside the house for snacks, No Swiggy / Zomato, No junk food from outside. Kids wanted to have some snacks in the evening, not only kids, we tooo, it is always better to prepare snack@home, today I made crispy corn  Ingredients Corns (boiled) - 4 medium size Red chili powder Salt Corn flour Oil First split the corns and boil it for 15 minutes, until it is properly cooked drain it well Add chili powder, cornflour and salt, mix well, drain the excess powder heat the oil with low flame (otherwise it will popup) and fry it Crispy corn is ready for serving  

light, rejuvenating, hydrating, refreshing and easy to prepare One of the favorite juices of majority in the world, w atermelon ranks high in vitamins B6, A, and C  It's summer season it  is very important to keep our body cool and hydrated, so drink liquids in various forms at regular interval to keep you hydrated 

My daughter is a poor eater its a very big challenge for us to feed her. Have to search for varieties. If you give her idli always she will say "What Amma today also idli?", so I used to give her different varieties Today is podi idly Ingredients Idly's - 1 Cup Idli Podi - 3 tablespoons Gingelly oil - as required Temper Mustard seeds Urad dhal Curry leaves Heat the pan Add  oil to it Splutter the item to temper Add podi and saute Mix the  Idly's and saute well, wait for few  minutes until it gets roasted Podi idli is ready

Herewith another recipe which will make your life easy during rush hour/emergency Just to be on the safer side, I got lot of mint before lockdown, wanted to prepare something soon before it gets wasted, usually, I don't like wasting food items, so I thought of preparing ready to mix paste which can be used whenever you want. Ingredients Mint - 2 bunches Green chili - 10 (adjust based on your spice level) Ginger - 3 long pieces Tamarind Salt - as required Gingelly Oil -- as  required Temper Mustard seeds Urad dal Red chilies Heat oil pan, allow the temper items to temper  Grind the items - green chili, ginger, mint, tamarind Add the grinded paste in a pan and saute well In case if you feel oil is not enough, you can add little oil at this stage Let it cook until the oil gets separated Switch off the  flame  and  allow the paste to turn cool and  then it's ready for storage   Store this in an airtight container and store it in the refrigerator, can sta