Tuesday, July 26, 2016


This is amazing handy pickle powder tried from shanthi akka 's blog. She is amazing blogger and nice person to talk to. She cleared my doubt regarding byadegi chili. If you make this and keep lots of pickles you can do easily. 


Red chilis - 2 cup
Byadegi chilis -  1 cup
Turmeric powder - 1 tsp
Fenugreek - 1/3 cup
Mustard seeds - 3/4 cup
Hing - a peanut size


Dry roast chili s separately.

Dry roast fenugreek until it turns golden brown.

Dry roast mustard seeds till they splutter and hing after the mustard gets heated.

Cool all the ingredients,

In a mixer combine all the roasted item add turmeric powder and grind to a powder.

Store it in a air tight container.


We can make mango thokku, cut mango pickle, instant mango pickle with this powder.

Sunday, July 17, 2016


Whenever we go to restaurant this vegetables is the  favorite dish as a starter.Wanted to try at home and it came out well. Simple yet tasty. Kids will eat this vegetables without fussing.


Broccoli -   10 to 15 florets

Capsicum ( Red, Green, Yellow) - 1 each

Mushroom - 10 to 15

Salt to taste

Mixed herbs - 1 tsp

chili flakes to taste

Olive oil -1tsp


Wash , de seed and cut the capsicum in to cubes.

Wash the florets and steam the broccoli.

Clean the mushroom in Luke warm water an cut in to half.

Heat oil in a pan and add the vegetables except mushroom.

When the half cooked add mushroom. Add salt and cover and cook.

When the vegetables are cooked nicely add the mixed herbs and chili flakes.

Toss well and serve.

This is taking part in Valli CC Challenge


Saturday, July 9, 2016


Mango season everywhere. Usually  I make Mangothokku , mavadu and cut mango pickle.This time i tasted in my friends house this sweet and sour pickle, thought of making and found the recipe. it tastes so yummmm and we can have with roti, dosa, bread even with marie biscuit. 


Mangoes - 2 cups, grated 
Turmeric powder - 3/4 tsp
Sugar - 1 3/4 cups 
Cloves - 3-4 
Cinnamon stick - 2
Bay leaf - 2
Red chili powder - 3 tsp
Roasted cumin powder - 1 tsp
Salt - to taste


Place grated mangoes in a bowl, add tumeric powder and salt and set aside for an hour.

The mixture will leave water. Place this mixture in a muslin cloth and tie it at a height , it will leave water, leave it for 30 minutes.

 Remove the grated mango to a wide bottomed vessel and add sugar.

 Tie a muslin cloth on top of the vessel and place in the sun  week or till the sugar is completed melted and becomes a sticky syrup. 

At the end of each day, bring the vesesl indoors and place a lid.

Next day, stir the mixture with a clean, moisture free ladle and place it back in the sun by covering with a cloth. 

Once the mixture reaches a sticky syrup (double string consistency), add red chili powder, roasted cumin powder, cloves, bay leaf and cinnamon and mix well.

 The pickle is ready for consumption.Store it in a airtight container.

Sunday, April 10, 2016


 Mulai keerai one of the best variety of spinach that is can be eaten by all the age groups in any forms they wish.  This variety of spinach is called as the " Queen " of all the spinach varieties.  The best quality of nutrition like lactose, fiber and 80% of water content are present in this variety.  It makes the body strong and healthy.  It promotes child growth.  The magnificent values present in this spinach cures many rare diseases. This recipe I learnt from my friend keerthi. Kids like this so much and it tastes yum. I can eat simply this keerai alone without rice.


Keerai/ amarnath leaves  - 1 bunch
Toor dhal - 1 cup
Pearl onions - 5 to 6
Vadagam - 1/2 tsp( you can get this in super market)
Garlic - 3 to 4 cloves
Salt to taste
Oil, mustard seeds, urad dhal for tempering


Pressure cook  urad dhal for 4 whistles.

Clean, wash and chop keerai.

In a clay vessel combine keerai, pearl onions, garlic , add water and cook nicely.

When it is cooked add the cooked dhal , add salt and boil for another 2 minutes.

In a pan add oil , temper vadagam , mustard seeds and urad dhal and add to the keerai.

yummy keerai is ready.


If you don't have mud vessel you can cook in ordinary vessel.
you can make this with any kind of spinach.

This take part in 

Tuesday, April 5, 2016


Tomato thokku is all time favorite in my family. Its come handy in the morning time when you are in a hurry for breakfast to lunch.Easy to make and tastes yum. Whenever tomato is cheaper you can make and store this.


Tomato - 1 kg (ripe)
chili powder - 2 tbsp
Hing   - 1/2 tsp
salt to taste
Gingelly oil , mustard seeds for tempering


Mustard - 100 gms
Fenugreek -  50 gms
hing -  2 tsp


Dry roast the mustard and fenugreek  and grind to powder.

Heat oil in a pan and add mustard seeds and let it splutter. Add hing to that.

Grind the tomatoes and add to that oil.After 2 minutes add chili powder that and salt, cook well.

When it cooks nicely add the Grounded powder and leave in the gas for 2 minutes. 
Let it cool and transfer it to an airtight container. 
stays good for 1 month in refrigerator


1 You can saute onion and add this and prepare tomato rice.
2. Add boiled potato and tomato thokku and add water and boil for quick subzi.
3. Add rice vermicelli and make quick evening snack.

This is taking part in Vallis CC challenge.

Monday, March 28, 2016


Banana flower has lots of health benefits. We usually make parupuusli, Vadai  etc , This recipe I saw in Venkatesh Bhat's cookery show. It's so different and easy to make and tasted yum.

Here are some health benefits of Banana Flower.

 Banana flower is used for preparing many recipes like stews, soups ,salads .stir fry dishes, meat dishes and it can be eaten raw .The florets of the banana flowers need to be cleaned well before they are cooked as a vegetable . It has  a lot of medicinal property .Banana flowers are rich vitamins like C and E ,protein , minerals like potassium,calcium,iron,copper,phosphorous,magnesium and dietary fiber.It is free from sodium.This flower has been used as a traditional medicine to treat bronchitis ,constipation ,menstrual cramps and ulcer problems.It boosts mood and reduces the anxiety because the banana flowers are having high levels of magnesium.It regulates the blood pressure   .The study results of the journal physiotherapy research shows  ,the oral intake of banana flower extract for 30 days may significantly reduce the blood sugar levels in diabetic patients  and increase the hemoglobin levels . 


Vazhappu / banana flower
Pearl onions - 6 to 8
Red  chili -  2 to 3
Tomato - 1
turmeric powder - 1/2 tsp
salt to taste
oil, musturd seeds for tempering

To roast and grind

Sesame seeds (black) - 2 tsp
Peanut - 4 tsp
pepper corn - 1 1/2 sp
Ginger - 1 inch piece
curry leaves few


Clean the banana flower , remove the stem and chop it.
Take a bowl of water and add 2 tsp of curd, mix well.Add the chopped banana flower in to it.Soak for 10 minutes.

Take oil in  a pan and roast sesame seeds, add peanuts , add peppercorn saute well.
After it get roasted add ginger and curry leaves.

Cool it and ground to a paste.

Take oil in  pan  add mustard seeds into it.When it splutter add red chili  and small onions saute it.Add chopped tomatoes after onion turns into pink.

Add turmeric powder and salt. Squeeze the banana flower , add to the pan.Cook for 8 to 10 minutes until it cook well. 


Add the grounded paste , add water and adjust salt if needed. 

Add few curry leaves and Sprinkle gingelly oil.

This is taking part in srivalli's  CC challenge.

Sunday, January 3, 2016


Happy new year to all. I have taken a resolution that I should blog regularly this year. Happy to be a part of Valli s CC challenge. This time I am coming with a simple recipe. I tasted raw plantain in my friend' s house. Kids liked it , I thought of trying with Yam.Simple recipe but tastes yum with sambhar and rasam rice. 


Yam - 10 pieces  2" long and 1/4 " thick
Chili powder or sambhar powder - 2 tbsp
Turmeric powder - 1/2 tsp
Rice flour -  1 tbsp
salt to taste
Hing  - 1/2 tsp
oil for frying


Steam the yam pieces

Mix turmeric powder, salt, sambhar powder and rice powder and marinate the yam pieces for 10 minutes.

In a tawa or flat pan arrange the yam pieces and drizzle some oil and fry it.
Flip the other side and cook well.

Serve with Rasam rice or sambhar rice.

You can make the same recipe with raw banana and brinjal.
For those you don't have to steam it, you can make it directly.

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