Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Tamil Varusha Pirappu Recipes – Tamil New Year Recipes

Posted by on Apr 13, 2015 in Indian Festival | 1 comment

Wish you all a Happy Tamil New Year!! Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world. From wikipedia: The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries). Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and...

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Homemade Waffle/Pancake Mix

Posted by on Mar 9, 2015 in Breakfast Menu, How to?? | 4 comments

Making waffles and pancakes from scratch is very easy. All the ingredients required are pretty much available in your pantry. If you are someone who use store bought waffle mix then try this. You will know how easy it is to mix up the ingredients and prepare this waffle/pancake mix. Homemade Waffles and Pancakes are the best and we know what goes in. You can also add a few healthy ingredients to make it even more better. I always make waffles and pancakes from scratch and this mix comes handy all the time. Preparation time: 10 minutes Yield: 600 grams (21 oz) Ingredients: All purpose flour (or maida) – 2 cups Wheat flour – 1 cup Oats – 3/4 cup Baking powder – 4 tsp Flax seed meal – 3 tbsp Sugar – 2 tbsp Ground cinnamon – 3/4 tsp Salt...

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Sathu Maavu Kanji – Health Mix Powder

Posted by on Dec 5, 2014 in Breakfast Menu, Beverages & Drinks | 4 comments

  No. of servings: 3 Preparation time: 15 minutes Ingredients: Ragi flour – 200 grams Wheat flour – 200 grams Bhajra flour (pearl millet or kambu flour) – 200 grams Par boiled rice (pulungal arisi) – 100 grams Barley – 50 gram Tapiaco pearls (javvarisi or sago) – 50 grams Whole green moong bean – 200 grams Peanuts – 2 tbsp (with or without skin) Almonds – 1/4 cup Cashew nut – 5 to 6 Dried ginger (sukku) – 1″ piece Cardamom – 15 Chickpea or dry garbanzo beans – 2 tbsp Roasted chickpea (pottukadalai) – 2 tbsp Method of Preparation: Dry roast peanuts, pottukadalai and chickpeas, cardamom separately. And then dry roast par boiled rice. Also dry roast moong bean, almonds and cashews separately until just before it changes color. Dry roast other flours one by one until...

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Easy Wheat Halwa

Posted by on Oct 21, 2014 in Desserts, Diwali Recipes | 1 comment

Wish you all a Happy Diwali!!!! Wheat Halwa is a popular Asian dessert made with wheat milk or wheat flour. Traditionally it is made using wheat milk obtained from wheat grains. Today I have made this halwa using wheat flour which is an easy version. I will soon be posting the recipe for the traditional Halwa. Ingredients: Wheat flour – 3 cup Javvarisi (tapioca pearls) – 1/2 cup Corn flour – 1/4 cup Sugar – 4.5 cups Ghee – 1 cup Powdered cardamom – 3/4 tbsp Nutmeg powder – 2 pinches Broken cashew nut – 1/4 cup (roasted in ghee) Slivered almonds – 2 tbsp Red food color – 1/4 tsp (mix with 2 tbsp water) Method of Preparation: Soak javvarisi (tapioca pearls) overnight. Grind it to a smooth paste. Grease a tray with ghee and keep it ready....

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Kai Murukku

Posted by on Oct 17, 2014 in Snacks, Diwali Recipes | 12 comments

Kai Murukku is a traditional South Indian snack made for festivals and special occasions.  It is made with freshly ground wet rice flour and deep fried in oil. Kai means hand in Tamil. It is a tradition in Hindu Brahmin weddings to make this murukku in jumbo sizes and various shapes. For snacking we generally make murukku with two circles. For special occasions like wedding bigger murukku is made with 7 or 9 circles and we call it “Seer Murukku”. My mom is a pro in making these Seer Muruku and she always takes care of these in our family weddings. I will be posting a video of this making very soon. Preparation time: 90 minutes Yield: 15 to 20 two circle murukku Ingredients: Rice flour – 3 cups Urad flour – 2 tbsp Butter – 2 tbsp (room temperature)...

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Quinoa Idli

Posted by on Sep 11, 2014 in Breakfast Menu, Gluten Free | 4 comments

  Quinoa is a healthy grain rich in protein, fiber, antioxidants and vitamins. It is essential to incorporate whole grains and seeds in your daily diet. There are lot of Indian dishes you can make using quinoa. Idli is one of the staple Indian breakfast dish. It will be a great start for your day after having these super healthy Quinoa Idlis.   Preparation time: 12 hours Cooking time: 15 minutes Yield: 25 to 30 idlis Ingredients: Quinoa – 1 cup Par boiled rice – 1 cup Whole urad dal – 1/2 cup Fenugreek seeds (methi) – 1 tsp Salt to taste Method of Preparation:   Wash and soak rice, quinoa for 4 hours. Wash and soak urad dal for 1.5 hours. Soak everything separately. Grind urad dal separately. Sprinkle water in between. Batter should be light and fluffy....

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Milagu Rasam – Pepper Rasam

Posted by on Aug 4, 2014 in Soups | 0 comments

Milagu Rasam or Pepper Rasam is a delicious and healthy dish which is generally served for cold or sore throat. It gives an immediate relief for body pain, cold and cough. It is served with steamed rice and papad or you can also drink it as a soup. Ghee is used to temper this rasam which enhances the flavor. Preparation time: 20 mins No. of servings: 4 Spice level: 3.5 out of 5 Ingredients:  Coriander seeds – 1 tsp Toor dal – 3/4 tsp Pepper – 1/2 tsp Cumin seeds – 1/2 tsp Dried chili – 1 or 2 (adjust to spice level) Curry leaves – one small sprig Tamarind – one small lime size Ghee or clarified butter – 2 tsp Mustard seeds – 1/2 tsp Salt to taste Method of Preparation: Soak tamarind in warm water for...

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Ennai Kathirikkai Kuzhambu (version 2)

Posted by on Jul 3, 2014 in Kuzhambu/Sambar | 8 comments

Ennai Kathirikkai Kuzhambu is an authentic South Indian dish made with fried eggplant cooked in a spicy curry. You can serve it with rice and roti, also with dosa or idli. It is a comfort food and my family’s favorite. Try to use small eggplants for this dish. This dish requires a lot of oil and I generally don’t want to compromise on the taste when it comes to authentic dishes. But I try to make it not very often. You can also reduce the amount of oil accordingly. Preparation time: 90 minutes No. of servings: 7 Spice level: 4 out of 5 Ingredients: Indian brinjal or small eggplants – 10 Small onions or shallots – 1 cup (peeled and chopped) Tomatoes – 3 Garlic pods – 10 Sambar powder – 3 tsp Mustard seeds – 1/2 tsp Cumin...

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Maavadu – Pickled Baby Mangoes

Posted by on Jun 18, 2014 in Pickle | 1 comment

  Maavadu is pickled baby mangoes, a traditional South Indian pickle. During the summer season we make this pickle and enjoy through out the year. Maavadu and curd rice are the best combination. My mom and sister usually buy a lot of these baby mangoes and make pickles every year for us. These are brought by my parents from India and am enjoying fresh pickles this year. Ingredients: Vadu maangai  – 1 kg (baby mangoes less than 2″ in size) Mustard seeds – 50 gram Long dried red chilies – 6 Turmeric powder – 4 tbsp (or whole turmeric – 3) Sea Salt or Rock Salt – 150 g Castor oil Method of Preparation: Sterilize a ceramic or glass jar in which you are going to pickle the mangoes. Wipe it with clean towel or paper towel. Soak mustard...

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Rava Laddu – Sooji Laddu (version 2)

Posted by on Jun 4, 2014 in Desserts, Diwali Recipes | 2 comments

  Rava Laddu or Sooji Laddu is a popular Indian sweet made specially for Diwali festival and also on special occasions. It is easy to make and takes only a few minutes. There are different versions of this laddu but this is my favorite and my mom’s recipe. It has a smooth texture and it just melts in your mouth. Sooji and sugar are finely ground and mixed together and made into laddus with ghee. It is generally tough to fine grind sooji (rava) at home. So my mom gives it to the flour mill for grinding. But for people who live abroad, you can bring finely ground sooji from India or just use your dry grinder (or mixie) for grinding sooji. See recipe for details.   Preparation time: 60 minutes Yield: 50 Laddus Ingredients: Rava (sooji) – 500...

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Mango Cheesecake

Posted by on May 22, 2014 in Cookies and Cakes, Desserts | Comments Off on Mango Cheesecake

  Are you looking for an easy cheesecake recipe then you are in the right place. Though it is a bit time consuming for the preparation, baking and cooling process, the recipe is simple. But you have to plan ahead to make this cake. It is a perfect dessert for parties and get-togethers.  It is summer time… So let’s enjoy some tropical fruit dessert. Preparation/cooking time: 2 hours (plus inactive time 8 hrs) Servings: 10 Ingredients: Cream Cheese – one 8 oz package (226 gram) Ricotta Cheese – 16 oz (454 grams) Mango pulp – one 32 oz can (850 gram) Graham crackers or digestive biscuits crumbs – 1.25 cups (8 to 10 crackers) Butter – 4 tbsp Large eggs – 3 Vanilla extract – 1 tsp Small lemon – 1 Confectioner’s sugar (icing sugar)  – 1.5 cups (sifted)...

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Aloo Methi Paratha

Posted by on May 2, 2014 in Indian Breads/Roti | 1 comment

  Paratha is stuffed Indian flat bread made and a staple food in North part of India. There are various types of paratha and this one is Aloo Methi Paratha made with spicy potatoes and fenugreek leaves. You can serve it along with raitha or curries. I also pack it for lunch by rolling it in an aluminum foil which keeps it fresh. Whenever I make paratha I add ghee generously but you can also spread butter or oil as much as you want. Preparation time: 2 hours Yield: 12 Spice level: 2.5 out of 5 Ingredients: Wheat flour – 2 cups Medium size potato – 2 Fenugreek leaves (methi) – 2 cups (a bunch) Turmeric powder – 1/4 tsp Chili powder – 1 tsp Coriander powder – 1.5 tsp Cumin – 1/2 tsp Garam masala – 1/2 tsp Oil...

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Paneer Kathi Rolls

Posted by on Apr 5, 2014 in Paneer Recipes, Snacks | 5 comments

Paneer Kathi Roll also known as Paneer Frankie is a delicious Indian wrap filled with curried paneer (Indiancottage cheese). Frankie Roll is a popular Indian street food in which different types of curries such as paneeer, aloo (potatoes), gobi (cauliflower), meat are stuffed and rolled in a flat bread or roti made from all purpose flour or wheat flour. A popular chain of fast food known as Tibb’s Frankie is a place where we used to get these delicious wraps. Even now when I go to India I don’t forget to stop at Tibb’s. You can make these wraps and pack it for lunch by wrapping it in an aluminum foil. These are also perfect for picnics. Preparation time: 60 minutes + 2 hours resting time Yield: 12 rolls Ingredients: For the Roti: Maida or all purpose flour –...

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Rasam powder

Posted by on Mar 28, 2014 in Masala Powders | 1 comment

    Preparation time: 20 mins Yield: 150 grams Ingredients: Dry red chillies – 5 Coriander seeds – 1/2 cup Toor dal – 1/4 cup Pepper – 1/4 cup Cumin seeds – 1/4 cup Turmeric powder – 2 tbsp Method of Preparation:   Over medium heat dry roast the above ingredients separately except turmeric powder for 1-2 minutes. Let it cool and grind it to a coarse powder and store it in an airtight...

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Samba Sadham and Kathirikkai Gosthu

Posted by on Mar 26, 2014 in Rice dishes, Chutneys | 2 comments

Samba Sadham and Kathirikkai Gosthu is an excellent combination. It is a traditional dish offered as prasadham in Lord Nataraja Temple, Chidambaram. Chidambaram is my home town and I have had this many times in the temple and it is purely divine. Samba Sadham is a simple flavored rice with roasted ground black pepper and cumin. Kathirikkai Gosthu or Gothsu is spicy brinjal chutney which is often served with this rice. It is simple yet delicious and a perfect meal that satisfies your taste buds. Preparation time: 60 minutes No. of servings: 2 Spice level: 3 out of 5 Ingredients: Samba Sadham: Raw rice or Basmati rice – 2 cups Black peppercorn – 1.5 tbsp Cumin seeds – 1 tbsp Ghee or clarified butter – 4 tbsp Chana dal – 1.5 tbsp Cashew nut – 3 tbsp A few...

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Fried Oat Balls (from left over pongal)

Posted by on Mar 17, 2014 in Appetizers, Snacks | 0 comments

I had some left over Oats Pongal that I made for the weekend and we were bored of eating the same thing again for dinner but at the same time I also wanted to finish it. That is when I came up with the idea of making this dish. It is more like Risotto balls which are made using left over Risotto. You can dip these balls in tomato chutney or any spicy chutney. But I had some sour cream and I mixed it with hot sauce and served as a dip which was delicious. Try to finish the balls when it is hot. Ingredients: Left over Oats Pongal – 2 cups Maida or all purpose flour – 1/3 cup Ground black pepper – 1/8 tsp Chili powder – 1/4 tsp Salt to taste Bread crumbs – 1 cup Oil for...

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Kadalai Urundai – Peanut Candy Balls

Posted by on Mar 9, 2014 in Desserts, Navratri Recipes | 1 comment

Kadalai Urundai is an Indian version of peanut candy. You can make this with both jaggery or sugar. This one is with sugar which is my personal favorite. It is very easy to make with the readily available ingredients from your pantry. All it requires is some patience and attention while preparing. We prepare this sweet for festivals such as Karthigai Deepam and other special occasions. You can either make it as balls or as square shape burfis (chikki). You can find this peanut candy  in almost all the Indian grocery stores. If you like the fresh ones like me then get ready to make some tasty peanut chikkis. I followed the steps from mykitchenstove (my sister’s blog) and it came out perfectly. Preparation time: 45 minutes Yield: 20 balls Ingredients: Roasted peanuts – 2 cups (without skin) Sugar – 1 cup...

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Semiya Kesari – Vermicelli Kesari

Posted by on Mar 5, 2014 in Desserts, Slideshow, Navratri Recipes | 1 comment

Kesari also known as Sheera or Sooji Halwa is a delicious Indian dessert made with semolina or vermicelli and sugar. We generally make it is as an offering (prasad) to God or for special occasions. This Kesari is made with vermecelli and it will be a nice variation if you always use sooji. Kids will also love it. Since it takes only a few minutes to make this you don’t have to plan ahead. You can make it for an unexpected guest or surprise your kids when they come back from school. It reminds me of my childhood days when my mom surprises with different kind of sweets and snacks…:) Also check out our recipe for Rava Kesari. Preparation time: 30 minutes No. of servings: 5 to 6 Ingredients: Semiya (vermicelli) – 1.5 cups Water – 2 1/4 cups Sugar...

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Quinoa Salad with Corn and Beans

Posted by on Jan 13, 2014 in Salads, Healthy Eats | 4 comments

Quinoa is a nutritional whole grain or seed rich in protein and low in fat content. One cup of cooked quinoa has about 8 grams of protein. It is great source of protein for vegetarians and vegans. It is also rich in vitamins and minerals which are essential for growing and repairing body tissues. You can cook quinoa just like rice with 1:2 ratio water. Boil until it becomes fluffy. The salad that I have made today is so easy and it takes only few minutes to put together. You can have this salad warm or chilled. It is light and filling, also perfect for your lunchbox. I was looking for a nice and easy recipe for quinoa salad and a friend of mine forwarded this recipe. I tweaked it a bit to satisfy my taste buds and it came out so...

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Karthigai Deepam Recipes

Posted by on Nov 16, 2013 in Indian Festival | 2 comments

Happy Karthigai Deepam to all our readers!!! Karthikai Deepam is a traditional Hindu festival observed in South India.It falls in the month of Karthikai (mid-November to mid-December) as per Tamil calendar. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnimai. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in...

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