Category Archives: Super fast combo

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.




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.