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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