Wednesday, May 30, 2018

Spicy Tangy Tomato Rice / Thakkali Sadam - Kids Lunchbox Recipe

Tomato Rice / Thakkali Sadam is one of the flavourful and easy to make traditional variety rice recipe of South India. This tomato sadam is served in seemandam functions (pregnant women's ceremony).Here I have given the traditional Tamilnadu style of cooking tomato rice in which onions and tomatoes are blended with spices and then mixed with cooked rice. This is one of the best kids lunchbox recipe which you can try in your kitchen. The taste and aroma will be loved by people of all ages.



Ingredients for making Tomato rice/ Thakkali Sadam

Cooked Rice - 1 cup
Onions - 2
Tomatoes - 2
Red chilli powder - 1tsp.
Green Chilli -1
Coriander Leaves
Ginger-garlic paste - 1 tsp.
1 sprig Curry leaves
Gingely oil - 1 tbsp.
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Salt as needed.

How to make Takkali Sadam Recipe 

1. Slice the onions and tomatoes to fine pieces. Slit the green chillies lengthwise.
2. Cook the rice to a fluffy texture and allow it to cool.
3. Heat oil in a pan add mustard seeds allow this to splutter and then add urad dal. Add Ginger garlic paste and saute well.
4. Next add the finely chopped onions and saute till it becomes transparent. Add the curry leaves, green chillies and tomatoes and saute till tomatoes it becomes half cooked.
5. Add red chilli powder and saute till everything gets blended well. This will take 10 to 15 minutes so that everything gets cooked.
6. Allow this to cool and then mix with cooked rice.
7. Garnish with Coriander leaves.

Tangy Tomato Rice is ready to be served with Potato Curry.

Coriander Leaves Chutney with Onions - Vengaya Kothamalli Chutney - Diabetic Recipes - Green Chutney

Coriander leaves chutney is one of my favorite chutney which my mom makes for Kanchipuram idli. This is one of the traditional chutney and the combination of coriander leaves and onions gives it a nice flavour. Try this easy coriander chutney with any breakfast of your choice. You can do this without coconut and serve for diabetic people.

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 Ingredients needed to make Coriander leaves Chutney

   Coriander leaves - 1 small bunch
   Green chilli/ Red Chillies - 2 -3
   Onions - 2
   Grated coconut - 1/4 cup (optional)
   Tamarind - a small piece
   Salt to taste
   Oil - 2 tsp

   For the seasoning 

   Oil - 1 tsp
   Mustard seeds- 1 tsp
   Urad dal - 1/2 cup

Method for making Coriander leaves Chutney


1. Wash the coriander leaves and chop them finely.

2. Heat oil in a pan, add the urad dal, onions, red chillies and saute until onions turn pink.

3. Add coriander leaves and grated coconut, tamarind and saute well.

4. Allow this to cool and grind it with salt and little water to a smooth paste.

5. Heat oil, add mustard seeds, when it splutter switch off and add this to the chutney.

Serve this with idli, dosa, bread or upma of your choice.

Wednesday, April 18, 2018

Chennai Special Onion Pakoda - Vengaya Pakoda Hotel Style Recipe- Perfect Tea Time Snack Recipe

Onion Pakoda is one of the popular snack recipe of Tamilnadu. It tastes well when bought from any local tea shop when compared to famous snack shops. Here they use spices and onions in large amounts which enhances the flavor of pakodas. Crispy spicy onion pakoda is the perfect tea time snack and it also goes well with any lunch recipe especially sambar rice and puliyodharai.



Ingredients needed to make Onion Pakoda

Onions - 4
Gram Flour / kadalaimaavu- 2 cups
Rice Flour - 2 tbsp
Ghee - 1 tsp.
Fennel seeds / Sombu - 1 tsp.
A pinch of baking soda
A pinch of Asafoetida
Red Chilli powder -1 tsp
Coriander powder -1/2 tsp
Turmeric powder -1/4 tsp
Salt to taste
Oil for deep frying.

Method for making Onion Pakoda


  1. Slice the onions into thin slices and then take this in a wide bowl.
  2. Add salt and mix with the onions so that they release water. Then add a pinch of baking soda and a drop of ghee and mix well.
  3. Next add the gram flour, rice flour, and all the remaining ingredients and mix well.
  4. Sprinkle little water and mix well. Now the batter for pakoda is ready.Add little hot oil and mix well.
  5. Heat oil in a kadai and drop the batter in clusters like pakoda.
  6. Fry them till it becomes golden brown on all sides. 


Vazhai Thandu Poriyal - Banana Stem / Plantain Stem Stir fry Recipe

Vazhai thandu poriyal is one of the healthy recipes which my mom makes once in a week. It is also called as Plantain Stem/ Banana stem and has got many nutritional benefits. Some of the medicinal uses are as follows:

  • Helps to relieve from constipation
  • heals stomach pain
  • Manages cholesterol and blood pressure
  • Flushes out toxins
  • Aids in digestion
  • Helps to relieve pain from UTI

Read the recipe and try this healthy recipe atleast once in a week.


Ingredients needed to make Vazhai thandu poriyal 

Vazhai Thandu / Plantain Stem – 2 cups
Moong dal / Pasi paruppu– 3 tbsp
Onions - 1 no.
Turmeric powder – 1/2 tsp
Grated coconut – 1/4 cup
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal Gram / Channa dal – 1 tsp
Whole dry red chilies – 2
Curry leaves – 1 sprig
Asafoetida – 1/2 tsp
Salt – to taste
Oil as needed

Ingredients needed to make Vazhai thandu poriyal 


  1. Remove the outer covering of the plantain stem always select tender stem.
  2. Cut the plantain stem into round pieces and then chop them to fine pieces. Just remove the fibres while you chop.
  3. Add a spoon of curd into a cup of water and soak the chopped plantain stem in the mixture. This process will retain the white color of plantain stem or else they may turn black in color.
  4. Soak the moong dal in water for 15 minutes. Chop the onions into fine pieces.
  5. Heat oil in a kadai add mustard seeds and when they crackle, add urad dal and channa dal and once they become golden brown, add broken dry chilies, chopped onions, asafoetida and sauté well.
  6. Add the chopped plantain stem and saute well.
  7. Now drain the water from the dal and add this to the above mixture.  Add the required amount of salt and turmeric powder and close with a lid and cook for 5 minutes.
  8. Do not add water as the water content in the banana stem is enough to cook. 
  9. When the plantain stem becomes soft and cooked, add grated coconut, mix well and switch off the flame.

Serve Vazhai thandu poriyal with hot Rice and sambar.

Friday, April 13, 2018

Simple Adhirasam Recipe - Tasty Athirasam with Instant Rice Flour - Easy Diwali Sweet Recipe

Adhirasam is one of the most popular sweet of Tamilnadu made from rice flour and jaggery. It is also called as Indian Doughnut. In the traditional adhirasam recipe raw rice is soaked and then ground to fine powder. Here in this recipe I had used the instant readymade rice flour from the shop.

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Ingredients for making Diwali special Adirasam 

Raw rice flour - 2 cups
Jaggery- 2 cups
Cardamom powder- 1 tsp
Khus khus- 3 tsp
Dry ginger(sukku)- 1/2 tsp powdered
Oil for deep frying

Method for making Diwali special Adirasam


  • Take a thick bottomed vessel and add 1/4 cup of water, when the water starts boiling add the jaggery and wait till it melts. 
  • Check the consistency of the syrup. It must have one string consistency.
  • Then filter the melted jaggery in a strainer to remove the dirt.
  • Switch off the flame and then add cardomom powder, dry ginger powder and then the rice flour. Mix well to get a soft dough just like chappathi. Stir well so that there are no lumps.
  • Heat oil in a pan, take a small ball of the dough and spread it on a greased banana leaf or a plastic sheet just like a poori. I pierced a small hole so that it gets cooked easily.
  • Deep fry in hot oil until golden brown on both sides and then press this between 2 plates or in a adhirasam kattai


Thursday, April 12, 2018

Paneer Onion Tomato Curry - Tawa Paneer Onion Tomato thokku - Tamilnadu Style Easy Paneer Recipe

Paneer Onion Tomato Curry is one of the easy to make side dish recipes which goes well for chapathi, poori, bread, roti, etc. The original taste of paneer is retained in the recipe as we have not added any ground masalas. Paneer is toasted and added to finely chopped onions and tomatoes. Just read this simple recipe and try in your kitchen.


Ingredients needed for making Paneer Onion Tomato Masala

Paneer - 1  cup
Onions - 3 nos.
Tomatoes - 4 nos.
Green Chilly - 1 no.
Chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Fennel seeds - 1 tsp.
Cloves - 2 nos.
Salt as needed.
Oil as needed.
A handful of peeled garlic
Inch of ginger finely chopped.
A spig of curry leaves
A small bunch of coriander leaves

Method for making Paneer Onion Tomato Masala


  1. Chop the onions, tomatoes and green chilly into fine pieces.
  2. Cut the paneer into small cubes and soak them in hot water to retain the softness.
  3. Heat oil in a kadai add the fennel seeds and cloves, next add the chopped onions and curry leaves, saute till it becomes transparent.
  4. Next add the tomatoes and green chillies and saute well.
  5. Next add the masala powders and salt, mix well till everything gets blended.
  6. Add little water and leave for 5 mins. till everythibg gets cooked.
  7. Finally add the cubed paneer, you can also saute them in oil till golden brown to retain the softness. I soak them in water to avoid using oil.
  8. Mix the contents and garnish with coriander leaves.
The yummy Paneer thokku is ready to be served with hot chapathis.


Wednesday, April 11, 2018

Masala Vadai Recipe - Tea Kadai Style Masal / Paruppu Vadai

Masala Vada is one of the All time favorite South Indian Snack recipe which tastes hot and spicy when taken in rainy days. One can see this snack in all roadside food shops, tea shops and also in many hotels. Masala vadai tastes spicy and more crispy in tea kadai the taste one cannot resist. Here I have given you the method of preparing this masal vadai in original tea kadai style. They just ground the mint leaves along with the masala items  which enhances the flavour of vadai.

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Ingredients needed for making Masal Vadai


  • Kadalai paruppu/channa dal – 1 cup
  • Thuvaram paruppu/ toor dal – 2 tbsp
  • Rice flour – 1 tbsp
  • Green chilies – 1
  • Red chilies - 1
  • A handful of mint leaves
  • A small bunch of coriander leaves
  • Ginger – 1 inch piece
  • Garlic – 5
  • Sombu/fennel seeds – 1 tsp
  • Onion – 1 large (chopped finely)
  • Salt – to taste
  • Oil – for deep frying


Method for making Masal Vadai


  1. Soak the channa dal and toor dal for 3hours. Drain the water and keep aside.


  2. Grind the fennel seeds, ginger, garlic, mint leaves, coriander leaves, green chilies and red chilies into a paste.
  3. Now add the soaked channa dal to the above mixture and grind to a bit coarse paste. You can just sprinkle water when needed.
  4. Now add the chopped onions and curry leaves, mix everything well and make medium sized balls from it.
  5. Heat the oil for deep frying, take a ball, flatten them with your palm.
  6. Drop them to the hot oil and fry until they turn crispy and golden brown.
Serve Masala Vadai with Coconut Chutney.

Tuesday, April 10, 2018

Wheat Rava Upma - Samba Ravai Upma mixed with Veggies - Healthy Breakfast & Dinner Recipe - Diabetic Recipe

Wheat Rava Upma is one of the delicious and healthy breakfast and Dinner recipe. This one pot dish is so easy to make and is full of fibre and is best suited for people with diabetes. Here in this recipe I have added mixed vegetables and so it is more nutritious and the colour and flavour of the upma attracts even the kids. Try this yummy easy wheat rava upma and enjoy with your family.


Ingredients for making Wheat Rava Upma

Wheat rava/ Samba rava/ Godhuma rava - 1 cup
Water - 3.5 cups
Salt - as needed
Mixed vegetables - 1/2 cup ( Carrot, peas, beans)
Onion -  2 no.
Tomato -1 no.
Ginger - 1 inch
Green chillies - 2 nos.

To temper

Cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Chana dal - 1 tbsp
Cashewnuts - 10 nos.
A sprig of Curry leaves

Method for making Wheat Rava Upma


  1. Wash the veggies and chop them into fine pieces. Chop the onions, tomato and ginger. Slit the green   chillies. 
  2. Heat oil in a kadai. Splutter the mustard seeds, urad dal, chana dal, cashews and curry leaves. 
  3. Saute the onions till it becomes transparent then add tomatoes, ginger, green chillies and finely chopped  vegetables. Mix well. 
  4. Add water and the required amount of salt. Close with a lid leave for 5 minutes so that the veggies are soft. Then add the samba rava. 

  5. Mix well and close with a lid. Allow this to stand for 10 minutes in a low medium flame.
  6. You can add little more water if needed just looking at the consistency. 

Serve this wheat rava upma with coconut chutney or sambar.

Note: This can be done in a pressure cooker but doing this in a open vessel gives more taste and aroma. So I always prefer to do in open pan.

Monday, April 9, 2018

Crispy Round Potato fry - Urullai Masala Varuval

Potato fry is one of the easy lunch side dish recipe which will be loved by all age groups. This can be prepared within minutes. Here the potatoes are thinly sliced and coated with masalas and then fried in oil. It looks crispy outside and tender inside. Just try this recipe and enjoy.

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Ingredients needed for making Potato fry

Potatoes - 5 nos.
Rice Flour - 1 tbsp.
Chilli Powder - 1 tsp.
Coriander powder - 2 tsp.
Salt as needed
Oil as required

Method for making Potato fry

1. Wash and peel the skin of Potatoes.
2. Cut the potatoes into thin round slices.
3. Spread them in a plate and then add the rice flour, salt, chilli powder and coriander powder and mix well.
4. Mix well so that the masala powders gets coated well.
5. Heat oil in a kadai and then add the masala coated potatoes saute well and fry till it becomes crispy.


Now hot potato fry is ready to be served with any variety rice.

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Saturday, April 7, 2018

Gulab Jamun Sweet Recipe - How to make Soft Spongy Gulab Jamuns

Gulab Jamun is one of the most popular mouth watering traditional sweet recipe of India.  It is a festival delight sweet recipe which is made during Diwali, Holi or any functions. Read the article to know how to make the perfect Jamuns.

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Ingredients needed for making Gulab Jamun.

Gulab Jamun flour - 1 packet - 200 grams (MTR Mix)
Oil for deep frying
Sugar - 2 cups
Water -  2 1/2 cups
Cardamom  -3
Kesari Powder - A pinch (optional)

Method to prepare sugar syrup 

Take a heavy bottomed vessel and mix sugar and water. Bring this to boil and stir until the sugar dissolves completely and the syrup becomes thick. Avoid boiling too much. Keep it aside.

Method to make Gulab Jamun 

1. Mix the gulab jamun flour well with your finger tips without any lumps

2. Add water little by little to make a soft pliable dough. Allow it to stand for a few minutes.

3. Next divide the dough equally and make small smooth balls.

4. Heat oil in a pan and fry the gulab jamuns on low medium heat. Avoid cooking in high flame because the inside of the gulab jamun will not get cooked well.

5. Stir gently and remove when it becomes brown colour.

6. Add this fried jamuns to the  warm sugar syrup.

7. Soak the Gulab jamuns in the sugar syrup for 2 hour.

Serve this with vanilla ice cream and enjoy. 

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