Foxtail millet porridge ( Thinai Kanji) 

Millets are now getting back into our diet.  Thinai the millet liked by Lord Muruga is one among them. I have given a very simple and at the same time a nutritious breakfast recipe.  Millets are very precious,  and the forgotten small seeded grasses are grown for their grains. Let’s make use of the precious…

Preethi turbo chop

Today not in a mood to write about cooking instead would like to mention the wonder machine PREETHI TURBO CHOP.  I got the carrots and the beet chopped in few seconds, highly recommended 

Ridge gourd skin chutney 

Ingredients : Ridge gourd          2 small size ( peel the skin and use for chutney)  Black gram           2 tbsps  Green chillies       5 Ginger                    1 inch Garlic                …

Mochai-potato fry

Ingredients : 2 cups mochai deskinned 1 cup diced potato  2 tbsps oil 1/2 a tsp mustard seeds 1/2 tsp cumin seeds  1/4 tsp turmeric powder 2 tsp ginger-garlic paste 2 onions finely chopped  1 tomato finely chopped 1/2 tsp garam masala 1 tbsp chilli powder 1/2 tsp coriander powder 1/2 tsp fennel powder 1…

Kozhukattai 

Sweet rice balls……. this easy kozhukattai is little tricky but easy.  I made this today for Navrathri as Prasadam.  Ingredients : 1 cup rice washed and soaked for 2 hours 1  ( and little extra if you have a sweet tooth) jaggery powdered and melted to remove the impurities Cardamom powder a pinch Salt a…

Curry Leaves curry 

This curry is purely a medicine.  I always make this during the winter and the rains.  With a dash of pepper and cumin its awesome for steamed rice with ghee or for idli , dosa. This curry can be made without adding the chili powder but to add more pepper  corns. Ingredients : 1 cup…

Peanut Mango Curry

Peanuts and curry ……. Yes it tastes delicious..I personally enjoy making this curry when I get fresh mangoes.  I remember my aunt preparing this curry using leftover peanut sundal during the navrathri festival with addition of brinjal. Here I have made a slight change using mango.  Okay let’s start this deli peanut curry. Ingredients: 1…

Val-mutton fry

Ingredients : 2 cups mochai (val ) deskinned 1/4 kg mutton 2 tbsps oil 1/2 an inch  cinnamon stick 1 clove 1/2 tsp cumin seeds  1/4 tsp turmeric powder 2 tsp ginger-garlic paste 3  onions finely chopped  1 tomato finely chopped 1/2 tsp garam masala 1 tbsp chilli powder 1/2 tsp coriander powder 1/2 tsp…

Potato-Methi-Val gravy

Ingredients : 2 cups mochai deskinned 1 cup diced potatoes 1 cup methi leaves -fresh 2 tbsps oil 1/2 a tsp mustard seeds 1/2 tsp cumin seeds  1/4 tsp turmeric powder 2 tsp ginger-garlic paste 2 onions finely chopped  1 tomato finely chopped 1/2 tsp garam masala 1 tbsp chilli powder 1/2 tsp coriander powder…

Brinjal mochai fry

Ingredients : 2 cups mochai deskinned 1 cup diced brinjal 2 tbsps oil 1/2 a tsp mustard seeds 1/2 tsp cumin seeds  1/4 tsp turmeric powder 2 tsp ginger-garlic paste 2 onions finely chopped  1 tomato finely chopped 1/2 tsp garam masala 1 tbsp chilli powder 1/2 tsp coriander powder 1/2 tsp fennel powder 1…

Val Sprout Biryani ( mochai biryani )

There comes November , December , January and Val ( mochai ) fresh from the farms.  Every vendor starts sellng this , loading in a cart or truck , they come to our streets and sell them, farm fresh. Elders in the house take a pride in deskinning them and storing for some more days…

Maa-Inji Pickle

Curcuma amada , the botanical term for maa-inji, is a good apetizer.  The rhizome resembles ginger and gives the taste of ginger and mango. I just love the taste of this rhizome, we can peel the outer skin ,slice it and add salt, soak for half an hour  and take it along with curd rice…