Broken Wheat Upma / Rava Upma

                Broken wheat upma is godhumai upma in Tamil. This is very easy to cook if you have the broken wheat handy. After returning from office, I think to prepare this only when I feel very tired. Lets see how to prepare this simple rava upma.

Let us see how to prepare this.

Ellu Urundai | Sesame seeds Balls with jaggrey | Til Ladoo

          Ellu urundai is my hubby’s favorite one. I wanted to prepare this ladoo for him for long time. But I thought it is big process and tough and so I didn’t think to try. But after referring padhu’s blog, got to know this is so easy. I tried it immediately and it came out really well. He liked it very much. I am very happy that I have learnt our traditional sweet. Now I can prepare very often. This we can prepare for Ganesh Chathurti or for any festivals like Pongal. You just need 3 ingredients to make this.

Let’s see how to make this authentic ladoo.

Ennai kathirikai Kulambu | Eggplant gravy with Coconut

                 

                Ennai kathirikai kulambu is an authentic south indian gravy. This mouthwatering dish is one of my favorites. This tangy and spicy kulambu tastes better the next day. So you can prepare night itself for next day lunch. No need to refrigerate also. Just need to cook once again for 5 mins the next morning and just before serving.  Baby brinjal is preferred for this gravy.

Let’s see how to prepare this kulambu.

Kathirikai Porial | Brinjal / Eggplant fry

                Brinjal is one of the tastiest vegetables. It is so versatile and so you can use it in any type of curry or gravy. Brinjal is my favorite vegetable, but my hubby doesn’t like it and so rarely cooking this after marriage. Today I prepared Brinjal porial after a long time. It came out really well. He liked it very much. Now I am very happy. Do you know why? Because, I can prepare this porial very often.. J

Let’s see how to prepare this spicy brinjal porial.

Beetroot Chutney

For many of my friends in Chennai/Bangalore Beetroot Chutney is very new. But in my place this chutney is very common and most of the people like it and I am also one among them. It has mix of 4 different tastes (sweet, salty, tangy and spicy). The advantage of this chutney is you can make this in a jiffy. Just you need time to peel the skin.

Let see how to prepare this colorful and tasty beetroot chutney.

Carrot Halwa - Easy Version

             Carrot Halwa is one of my favorite sweets. I still remember that day when I was in Bangalore my friends went and searched many places to find the Carrot Halwa and they could not find outL. Then after somedays we got the Halwa from one restraunt. That was not all that great but still I was happy that I got it. I love this halwa like anything.

So let see how to prepare Carrot Halwa. You can also prepare this easy sweet and enjoy.

Vendaikai Puli Kulambu | Okra Tamarind Curry

                I can proudly say that I am expert in this kulambu. Only problem with Okra is you have to wash, wipe, dry and then only you can cut it. If water is there then stickiness won’t go while frying. But the taste of this kulambu will make all these difficulties vanished from mind. I like the shallots in this kulambu very much.

Aval Payasam with Jagery

Aval payasam is very easy and you can make this in minutes. This you can prepare as neivedhyam for Friday Pooja, Pournami Pooja, or any simple Pooja at home. Jagery can be replaced with sugar. Let see how to make this

Baby potato fry

Potato is favorite one for many people. This is so versatile vegetable and you can make uncountable no. of dishes out of this. Today I have used baby potatoes to make this fry. I bought this baby potato first time and tried. It came out really well and tasty.

Let see how to make this fry.

Kara Pidi Kozhukattai – Easy version

                   Pidi kozhukattai is my favorite one. I can have it as breakfast, dinner or for evening snack. My mom used to cook very often during my childhood. I never used to count the number of Kozhukattai going to my mouth: D. This Kozhukattai can be made with store bought idiyappam flour or by gridding soaked rice. Being a lazy person, today I made this with store bought flour. Very soon I will share different variety of Kozhukattai with ground soaked rice.

                          Let’s see the method to prepare the Kara Pidi Kozhukattai easily. 

Thattapayar Suraikai Kulambu | Cow peas and Bottle gourd Curry

                      Karamani or Thattai payar (Tamil), Barbati (Bengali), Lobia (Hindi), Alasande (Kannada), Payar (Malayalam), Chavli (Marathi), Chani (Oriya),  Bobbarlu (Telugu). This tasty and healthy payar takes more time to cook. So you can soak the cowpeas overnight or just before 4 hours to cook (hot water preferably if you soak only for 4 hrs). As usual, I like the way my Amma cooks. Let’s see the ingredients list and the method to cook.

Pusanikai/Parangikai Poriyal | Yellow Pumpkin fry

Pusanikai/Parangikai Poriyal | Yellow Pumpkin fry

I like to have Pumpkin along with curd rice. This also goes well with plain hot rice. Pumpkin is good for health. This is one of the very low calorie vegetables with no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.  The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.  It is also rich source of minerals like copper, calcium, potassium and phosphorus.

Let see the ingredients list and the method to prepare this heathly porial.

Ingredients:

Yellow Pumpkin | Parangikai – 2 cups chopped

Onion – 1

Red chilly – 2

Chilly powder – 2 tsp

Salt

Coconut – ½ cup grated

Jagery/sugar/palm sugar – 1 tbsp