Very, Very Nice Orange Gojju

Orange  Gojju

Hope  you all had a Wonderful Deepavali. After eating sweets, savouries,  we will feel like having something light and little easy on the stomach. Here comes the Orange Gojju, very refreshing and aromatic, helps in digestion, truely my family favourite. Orange is a store house of Dietary fibre, Vitamin C and VitaminE, Riboflavin,Calcium, Zinc, and Iron.


Enjoy this gojju with piping hot rice, ghee , dhal, vegetables and curds. Goes well with Arisi upma ( rice Upma ), Pongal, Adai, Dosai,  Rava Upma, Sevai Varieties and Curd rice. The recipe for you.


Orange –  1 ( washed,  de- seeded and chopped to small pieces with the peel ) ( Add 1 teaspoon sugar  and  little salt and mix well. Keep it covered and leave aside )

Thick tamarind extract  –  1 cup

Crystal salt to taste

Sugar  –  2 tablespoons

Jaggery  ( grated )  – 2 tablespoons

Sambar powder – 1 tablespoon

Turmeric powder – 2 pinches

Asafoetida powder  – 1/2 teaspoon

Rice flour –  1 teaspoon

Water –  1/2 cup

To Season

Oil –  2 tablespoons

Mustard  seeds – 1 teaspoon

Channa dhal – 1/4 teaspoon

Toovar dhal  –  1/4 teaspoon

Slit green chilli – 1

Broken red chillies – 2

To Garnish

Torn curry leaves – little


Heat a pan, season all the seasoning ingredients one by one. Keep the stove on sim flame. Add the sambar powder, turmeric powder asafoetida powder , salt, sugar and jaggery. Add the thick tamarind extract. Once the mix starts to boil add the orange pieces and boil on medium flame for 5  minutes. Mix the rice flour with water and simmer for 3 minutes. Switch off the stove. Garnish, mix and serve.


Orange Gojju with Lemon Sevai 

Chef’s Tips

1) Adding salt and sugar to the chopped orange and mixing well will prevent it from becoming bitter.

2) Adding a combination of sugar and jaggery , enhances the flavour of the gojju.

3) Can store the gojju , in the fridge for 3  to 4 days. The flavour will improve.



My Family Favourites

Vellai  Appam

Easily the best. Vellai in Tamil is white coloured. Appam is a snack dish, we make this for breakfast on Deepavali morning . Usually Vellai appam is deep fried in oil, but this time, I made it in a Kuzhi paniyaram pan to avoid extra oil. My family favourite recipe  just for you.



Raw rice – 1 cup

Whole urad dhal – 3/4  cup

Salt to taste

Green chillies – 2 ( chopped fine)

Coconut pieces ( chopped fine) –  3tablespoons

Finely chopped ginger –  1 tablespoon

Coarsely crushed black pepper  powder – 1teaspoon

Finely chopped curry leaves –  little

Oil enough to fry the vellai appam


Wash and soak the raw rice in water for 2 hours. Wash and soak the urad dhal in water for 2 hours. Drain the urad dhal and grind in a wet grinder with sprinkling little water to a fluffy vada batter consistency. Transfer the batter to a dish. Next , drain and grind the rice  with little water to a very fine paste. Mix both the urad dhal and rice batters well with salt to taste. Rest the batter for 3 hours. Cover and keep it aside. Mix in the chopped green chillies, chopped coconut pieces, and crushed pepper. Add chopped  ginger and curry leaves. Mix well.

Heat a Kuzhi paniyaram pan . Drizzle oil  in the cups. Heat on medium flame. Pour the batter upto 3/4 of each up. Cover the pan with a lid. Cook on sim flame till golden. Carefully turn the appam. Drizzle little oil. Cook till golden on the other side. Lift the appam slowly and store in a container. Serve hot with coconut chutney.

Chef’s Tips

1)The vellai appam batter need not be fermented. Can make it immediately.

2) For best result always grind the soaked urad dhal and rice in a wet grinder.


Super Super Sweet


Wishing  You  All  A  Very Happy Deepavali.


This, is a very special sweet from Tirunelveli. Tirunelveli, fondly known as Nellai , is in Tamil-Nadu, famous for it’s Wheat halwa and Huge Temples.


This sweet is specially made for Diwali and all auspicious occasions.

Tribhagam , means three parts. Yes, this recipe has three steps to prepare and can be made just like that in a jiffy. Saffron and edible, refined camphor play a great role in flavouring this sweet. The recipe for you.


Besan (Channa dhal flour) –  1cup

Milk powder-  2  tablespoons

Sugar – 1cup + 1  tablespoon

Hot , melted ghee- 1/4  cup + 1  tablespoon

Boiled, cooled milk –  1/2 cup +2tablespoons

Saffron ( soaked in little warm milk) –  2 pinches

Edible refined camphor(  Pachai  karpooram) – 1 pinch- ( crushed)

To Garnish 

Chopped  cashew nuts and pistachios –  little



Heat a  non- stick pan. First add sugar and milk. Boil on high flame for 3  minutes. Next, boil on medium flame for 3 minutes.

Sieve the besan. Dry roast in a pan for 3 minutes on sim flame. Transfer to a plate.  Add the besan to the sugar and milk mixture. Stir well to avoid lumps. Add milk powder. Add ghee little by little. Add the saffron and refined (crushed ) camphor.Stir well. Cook on sim flame.

When the mixture leaves the sides of the pan, and becomes frothy, take a little mix and cool it slightly and make a ball. Yes, the consistency is right. Switch off the flame and pour in a greased tray. Garnish by sprinkling the nuts on top. Leave it for 5 minutes to cool. Mark squares while it is little warm. After 5 minutes, cut the pieces and store in a nice container.


Chef’s Tips

1) While roasting the beasan, be careful , not to discolour it.

2) Do not over cook the sweet mix as it will become very hard.

3) Crush the refined camphor and add it so that it will mix uniformly.

4) Can also make the Tribhagam  to a little chewy, halwa consistency by switching off the stove a little earlier. Wrap each  chewy piece in a butter paper and serve.



Pattu idli and Pachai Malli Sambar

Pattu Idli  &  Pachai Malli Sambar (silky , soft  idli  with  green coriander leaves sambar )


Pattu idli  as the name suggests,  is simply super soft idli , and I have tried this so so so so many times and it never failed even once. A very simple recipe , can make it for parties and I’m sure your guests will  love it and  appreciate a lot. Here is the recipe for you.



Idli rice –  4 cups

Whole  urad dhal –  1 cup

Thick poha ( thick rice flakes,  getti aval )  – 1  handful

Salt to taste

Water  –  enough to grind the batter


My Custom made idli plate


Wash and soak the idli rice in water for 3 hours. Wash and soak the  whole  urad dhal in water for 3 hours. Wash and soak the poha in water ( see that the water is just an inch  above the poha) for 3 hours.  Drain the urad dhal and grind it first with sufficient water  in a wet grinder for 20 minutes till light and fluffy .  Transfer the ground urad dhal into another vessel, cover it and keep it aside. Next , grind the drained rice and drained poha, with enough water to a fine paste. Add this batter to the ground urad dhal. Add salt to taste and mix very well with your hand. Cover the dish and leave it aside  for 8to 10 hours to ferment. Mix well with a ladle  and transfer the batter into  food safe , good quality air tight containers and leave it in the refrigerator.  Make idlis . Serve hot with Pachai Malli Sambar.

Chef’s  Tips

1) Just scoop out the batter and make idlis. Do not mix the batter vigorously up and down and make idlis, by doing this the idlis will not turn out fluffy and soft.

2) Do not make the batter very watery. Grind to a idli  batter consistency.

Pachai Malli Sambar (green coriander leaves sambar)

This recipe is my aunt’s speciality.  OMG! This Sambar is jade green in colour, bursting with flavours. An apt dish for idlis and dosas.



Boiled toovar dhal( arhar dhal ) with a pinch of turmeric powder – 1/2  cup

Beans ( cut to long pieces) – 1/2 cup

Carrot (cut to batons) –  1/2 cup

Potatoes( peeled and cut to thick slices) –  1/2 cup

Onions – (sliced) – 2

Tomatoes – ( chopped) – 1

Sambar powder- 1teaspoon

Tamarind paste –  1 teaspoon

Salt to taste

Jaggery – a small piece

Roast in oil and grind to a fine paste

Oil – 1 teaspoon

Urad dhal- 1 tablespoon

Channa dhal – 1/2 tablespoon

Fenugreek seeds( methi seeds) – 4 numbers

Green chilles- 3 ( cut to pieces)

Roast all the above ingredients to a golden colour  and grind it with cleaned and washed and chopped green coriander leaves ( 1 bunch) and  1/2 cup of grated coconut, with little water to a fine paste.

To Season

Oil –  2tablespoons

Mustard seeds- 1 teaspoon

Cumin( jeera) seeds- 1/2 teaspoon


Heat a pan. Season . Fry sliced onions on medium flame till translucent. Add the chopped  tomatoes and sauté on medium heat for 2 minutes. Add sambar powder and sauté for 2 minutes. Add the tamarind paste , salt to taste, and the jaggery. Add the boiled toovar dhal and the boiled vegetables.  Add little water. Boil for 5 minutes on sim flame and finally add the ground paste. Simmer for 2 minutes and switch off the stove.Serve hot with pattu idli.

Chef’s Tips

1) Do not over boil the sambar after the ground paste is  added as it will discolour.

2)Cutting the vegetables in the same size  will give a good look, table presentation and plating are very , very important.




Tempting Thuvaiyal

Pudukottai  Thuvaiyal

Pudukottai  is located  near  Trichy  in Tamil-Nadu . Pudukottai  is famous for the Bhuvaneswari Amman Temple which is just beautiful. My mother learnt this recipe from this temple kitchen. The speciality of this thuvaiyal is whole coriander seeds are used  which gives a nice flavour and aroma. Coriander seeds have a lot of medicinal property , rich in iron , potassium, calcium, folic acid and vitamin A, K, and C. Pudukottai thuvaiyal  is best served with chapatti or piping hot rice with ghee , chips and a  raitha. I am immensely happy to share this preparation with all of you, which we have enjoyed from our childhood days. Thuvaiyal is a little thick chutney.  Happy Cooking.



Freshly grated coconut –  2 cups

Whole coriander (Dhania) seeds – 3 tablespoons

Dry Kashmiri red chillies- 5

Urad  dal – 1 tablespoon

Channa dal – 1  teaspoon

Tamarind paste – 1 teaspoon

Salt to taste

Jaggery  –  a small piece

Asafoetida powder –  2 pinches

Oil –  1 tablespoon


Heat a pan. Add oil . First fry the red chillies and keep it aside. Next fry the urad dal, channa dal and whole coriander seeds till golden, on sim flame. Add asafoetida powder. Switch off the stove. Put it in a plate to cool. Add salt, jaggery, fried red chillies, tamarind paste            and grated coconut. Blend the mix with very little water to a thick paste. Store in a container. Stays good for 2 days when kept in the refrigerator.

Chef’s Tips

1) Do not over roast the coriander seeds as the taste and colour will change.

2) Using Kashmiri chillies gives a good colour to the dish .




Super fast combo


Pulao Sevai  &   Vedi Mor Kuzhambu


These  two recipes are very , very , special  to me,  because  they can be prepared  Tak, Tak , just like that.  Pulao Sevai   is my  mother- in – law’s  speciality .  Vedi Mor Kuzhambu , is my , mother’ s  best. It is very easy to prepare, especially when you are pressed for time , you want to make a speedy dinner or breakfast or for your lunch box, this super fast combo comes  really handy.  Give a try and enjoy with your family.

Pulao  Sevai ( Sevai is rice sticks)


A  very  heart- warming, easy to make dish. Greatly loved by one and all.


Boiled  rice sevai ( rice sticks) ( ready made, I used MTR rice sevai ) – 2  big  cups .

Carrot ( cut to juliennes) -1/2 cup

Green capsicum( cut to juliennes) – 1/2 cup

Cabbage ( thinly sliced) – 1 cup

Beans(cut diagonally) – 1/2  cup

Baby corn ( cut diagonally) – 1/2 cup

Onions ( thinly sliced) – 1 cup

Green chilly ( slit) – 1

Salt to taste

To Season

Oil – 3 tablespoons

Ajwain ( carom seeds, omum) – 3/4 teaspoon

Cumin seeds ( jeera ) – 1  teaspoon

To Garnish

Freshly, squeezed lime juice – 2 teaspoons

Finely chopped green coriander leaves –  1tablespoon.


Heat a wide mouthed big pan. Add oil, then season. Add the onions and sauté on medium flame for  5 minutes. Add the green chilli followed by all the vegetables and sauté on sim flame for 5 minutes. Add salt to taste and the boiled sevai and toss gently. Switch off the stove. Garnish and mix well. Serve hot with Vedi Mor Kuzhambu  and  Fried Pappad.

Vedi Mor Kuzhambu


Aha, Wah,  what is this Vedi , why this title  , while seasoning  , there will be some noise of crackling , hence we gave this name . You will love the taste and  the preparation time is very short. Vedi Mor Kuzhambu goes well with  Arisi upma( Rice Upma ) , Pidi Kozhukattai( Steamed rice Dumplings) and plain steamed rice. Do give a try.


Whisked curds-  2cups

Bengal gram flour (Besan) – 1 heaped tablespoon

Water – 1 cup

Turmeric powder – 1/2  tea spoon

Salt to taste

Jaggery –  1 small piece

( Whisk all the above mentioned ingredients , and keep aside)

To Season

Oil – 2 tablespoons

Ghee- 1 tablespoon

Fenugreek seeds (methi seeds) – 1 pinch

Mustard seeds  –  1teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Channa dal – 1/4 teaspoon

toovar dal – 1/4 teaspoon

Broken  dry red chillies – 2

Slit green chilli- 1

Asafoetida powder –  1/4  teaspoon

Dried Sundakkai Vatral (turkey berry) – 1tablespoon

To Garnish

Finely chopped green coriander leaves – 1tablespoon

Finely chopped curry leaves  – little


Heat a pan. Add oil and ghee. Season all the ingredients one by one. Add the whisked curd and besan mixture. Keep on medium flame. Let it simmer for 5minutes. Switch off. Garnish. Mix well. Serve hot with Pulao Sevai.

Chef’s Tips

1) Optional – can add little chopped ginger in the Vedi MorKuzhambu for a refreshing  taste.

2)  While sautéing the vegetables for the Sevai, keep the flame in sim to avoid discolouring.

3)  While squeezing the lemon juice add 2 pinches of salt ,and mix well .  The lemon juice will not become bitter.




Magic Masial

Pidi Karunai Masial

When my vegetable vendor got this vegetable 10 days ago, I was so tempted to make and post this recipe for my blog. This is a signature dish of my mother-in-law. She makes a very unique podi (powder) for this masial. Masial is usually a little mashed curry. To store the pidi karunai  leave it on the plain floor for a week. This way, it will shrink little, and it will not itch or irritate the throat. You can also cook it with a couple of guava leaves (leaves of the guava fruit tree). Pidi Karunai is very good for curing bleeding piles and ulcer.



Pidi Karunai – 5 nos (soak in water for 5 minutes, and wash well, till clean). Pressure cook for 4 whistles  and keep in sim flame for 5 minutes and switch off. Cool, peel and mash very slightly. See to it  that the pieces are really chunky.


Picture of Pidi Karunai 

Boiled toovar dhal (boil the dhal with little turmeric powder) – 3/4 cup

Sambar powder – 1 tablespoon

Salt to taste

Jaggery – 1 teaspoon

Thick tamarind extract – 1 cup

Masial podi

Dry roast and powder finely

Raw rice – 1 teaspoon

Toovar dhal – 1 teaspoon

Dry red chillies- 4

white sesame seeds (til)  – 1 teaspoon

Urad dhal – 1 teaspoon

Jeera –  1/2 teaspoon

Dry roast till golden, cool and powder finely.

To Season

Gingelly oil (sesame oil) –  2 tablespoons

Mustard seeds – 1 teaspoon

Slit green chillies – 2

Finely chopped  ginger  – 1 tablespoon   (heaped)

Finely chopped Curry leaves –  1 tablespoon

Grated coconut – 4 tablespoons

Asafoetida powder –  1/2 teaspoon


Heat a pan, add the tamarind water. Boil for two minutes on high flame. Add salt, jaggery and sambar powder. Boil for another two minutes. Then add the boiled toovar dhal, slightly mashed pieces of Pidi Karunai. Cook for 2 minutes. Mix the powdered spices with 1 cup of water and add it to the mixture. Boil in sim flame for 5 minutes.

Heat a pan. Add gingelly oil, once the oil is heated add the mustard seeds. When the seeds crackle, then fry green chillies, ginger, asafoetida powder, curry leaves and lastly, add the grated coconut and fry the coconut till golden. Remove the pan from the stove. Add the seasoning to the masial and mix well. Serve hot with plain steamed rice, ghee and fried pappad.

Chef’s Tips

  1. Do not over mash the boiled pidi karunai as it will become like chutney.
  2. Do not cook the pidikarunai as soon as you buy it, leave it to sit for at least a week or ten days.
  3. Goes well with phulkas and plain rice.
  4. lf the  masial becomes thick, dilute it with little hot water.


Breakfast Special

Kal Dosai & Brinjal Race Kuzhambu 


Kal Dosai

A Spongy, Softy, Snow white dosai loved by all. A great breakfast dish, really light on the stomach. Best served with brinjal race Kuzhambu & sesame seed chilli powder (refer to my recipe in the blog)


Idli rice –  1 cup

Raw rice – 1 cup

Whole urad dal – 1/2 cup

Salt to taste

Refined sunflower oil to drizzle around the dosai


Wash & soak both the rice along with the urad dal for 3 hours.

Grind in a wet grinder to a soft dosa batter consistency.

Add salt to taste and mix well.

Cover and leave the batter to ferment for 8 to 9 hours.

Mix well. Heat a dosa tava (dosa pan), drizzle some oil and wipe with a tissue, pour a ladlefull of the dosa batter. Spread lightly. Keep the stove on medium flame. Drizzle oil all around the dosai, cover the pan with a lid. Sim the flame. Cook for 3 to 4 minutes. Do not flip. Serve hot.



Brinjal Race Kuzhambu

I still remember my childhood days, when I used to go to my grand mother’s house in Coimbatore for my holidays, she used to prepare and serve this Kuzhambu with soft dosas or with steamed rice..A combination of vegetables- brinjals, ladies finger and drumsticks can be used to make this Kuzhambu.



Slightly, thickly, sliced brinjals -2 cups

Tamarind extract- 1 cup

Salt to taste

Jaggery a small piece

Roast in oil and powder

Gingelly (sesame) oil – 1 teaspoon

Dry red chillies- 5

Coriander seeds – 2 tablespoons

Raw rice- 1/2 teaspoon

channa dal- 1/2 teaspoon

Urad dal -1/2 teaspoon

Black pepper-6 nos

Broken moong dal(Pasi paruppu) – 1/2 teaspoon

Fenugreek (methi) seeds – 1 pinch

Roast all the above ingredients in oil and cool. Then make it to a fine powder.

To season

Gingelly oil- 3 tablespoons

Mustard seeds – 1 teaspoon

cumin seeds (jeera)  – 1/2 teaspoon

Asafoetida- 1/2 teaspoon


Torn curry leaves- little


Heat a pan, add 3 tablespoons of gingelly oil. Season. Add the sliced brinjals, sauté on medium flame. Once half cooked, add the tamarind extract, salt and jaggery. Boil for five minutes on medium flame, add the spice powder, mixed in little water. Simmer for 5 minutes, once the Kuzhambu thickens, switch off. Garnish and mix well. Serve hot.

Chef’s tips

  1. Use of gingelly oil, gives a good flavour and taste.
  2. Do not cook the dosa in high flame as it will discolour.
  3. Kal dosai is a good lunch box option.
  4. Do not boil the tamarind water for too long.



Chinese hits


Cabbage Fried Rice

Cabbage rice is so so easy. Can make it just like that in a jiffy. Cabbage is rich in vitamin K & C and dietary fibre content. This recipe has only a few ingredients, but the end result is simply classy.


Boiled Basmathi rice (cook rice such that each grain is separate) – 2cups

Thinly sliced cabbage- 1cup

Thinly sliced garlic- 2 tablespoons

Salt to taste

Coarsely crushed black pepper powder-1/2 teaspoon

Oil- 3 tablespoons

To garnish – finely chopped spring onion greens- little


Heat a pan. Add oil. First sauté the garlic on sim flame for 2 minutes. Then add the sliced cabbage and toss it for 5 minutes. Add salt and pepper. Add the boiled rice. Mix gently. Switch off the stove. Serve hot garnished with spring onion greens. Cabbage fried rice is best eaten with Paneer&Spinach in burnt garlic sauce.



Paneer & Spinach In Burnt Garlic Sauce

Soft batons of paneer with spinach in a saucy dish which has a burnt garlic taste and lingers in the mouth for a long time.


Paneer cut to batons or cubed- 2cups

Washed Spinach- (kept whole) -1handful

Garlic -(crushed) – 1tablespoon

Onion- 1 (finely chopped)

Green chillies – 2( finely chopped)

Ginger-(finely chopped)- 1tablespoon

Vegetable stock cube- 1(crushed)

Red chilli sauce- 1teaspoon

Soya sauce- 2 teaspoons

Tomato ketchup- 1 tablespoon

Salt to taste

Sugar- 1 /2 tea spoon

Coarsely crushed black pepper powder-1/4teaspoon

Cornflour- 1 tablespoon

Water- 2cups

Oil- 3 tablespoons

To garnish

Finely chopped green coriander leaves- 1 tablespoon

Finely chopped Spring onion greens – 1tablespoon

Golden fried cashew nuts in oil(whole)-2 tablespoons


Heat a pan, add oil. First add the garlic, fry till little darker than golden colour. Add the onion. Saute till transparent on medium flame. Add green chillies and ginger. Add salt and sugar and spinach leaves. In a bowl mix cornflour, water, soya sauce, red chilli sauce, tomato ketchup and crumbled stock cubes. Whisk well. Add this mix to the pan and simmer for 4 minutes. Add the drained paneer batons. Mix gently. Switch off the flame. Serve hot with Cabbage fried rice.

Chef’s Tips

If the sauce is little thick, dilute with hot water.

Paneer will be soft when covered and kept in boiling hot water