Thursday, 20 April 2017

Maavadu / Vadu Mangai pickle

Maavadu / Vadu mangai is the best pickle I love in entire pickle variety. My mom used to do it for every start of summer season in a big porcelain jar. Most of my lunch days doesn't end without curd rice and maavadu. More than maavadu, I love the water in pickle jar. It is very simple to make and could be store in months together. Maavadu is nothing but baby raw mango. It will be available in market around February last week / March 1st week. Baby mango will be fresh and available in mylapore/ tnagar vegetable market in Chennai.

Baby raw mango with little sourness should be chosen for this pickle.


Maavadu - 2 kg (approximately 8 cup)
Rock salt - As needed ( 1 cups approximately)
Red chilli - 35 nos
Castor oil - 2 tablespoon
Fenugreek powder (Vendhaya podi) - 1 teaspoon
Mustard powder - 3/4 teaspoon
Turmeric powder - 1/2 teaspoon


1. Trim the long stem of vadu mango.

2. Clean vadu mango by washing it 3-4 times in running water to remove dust/ mud. Remove rotten/ ripen mango.

3. Dry it under fan in a clean white cloth and make sure it is completely dry.

4. In a large vessel, add vadu mango, Castor oil and turmeric powder. Mix well to ensure the every mango is coated with oil.

5. Close the vessel and leave it for 2 days. Large amount of water oozes out in vessel.
6. In a mixer, grind chilli into fine powder. Mix mustard powder, grounded chilli powder and fenugreek powder  uniformly and add it into vadu mango.

7. Finally transfer vadu mango into porcelain jar and cover it with clean white cloth.
8. Mix it every day and vadu mangai will be ready by 10 days.
9. Transfer little portion of it into a clean glass jar using dry ladle.

Serve yummy, tangy vadu mangai with curd rice.

Thursday, 23 March 2017

Palapazha paayasam/ Jackfruit Paayasam

Jack fruit is one of my best fruit I love. Whenever smell of jack fruit tempts me I immediately buy it. My dad used to get it for me in my childhood days and I used to eat it along with honey. This payasam my mom used to make whenever my sister is back to home after marriage. She too loves it too much. It is very simple and quite easy to make if all ingredients are ready.

Preparation time: 10 mins
Cooking time : 20 mins
Serves : 4 nos


Juicy Jack fruit - 1/4 kg (seedless)
Jaggery - 1 cup
Moong dal - 3 tablespoon
Cardamom powder - 1 teaspoon
Coconut milk - 1 cup
Cashewnut - 10 nos
Coconut piece - 3 nos (finely chopped)
Ghee - 2 tablespoon
Salt - 1 pinch
Water - to boil


1. Fry coconut pieces and cashewnut in ghee and keep it separate.
2. Wash and pressure cook moong dal for 3 whistle, smash and keep aside.
3. To the finely chopped jack fruit, add a cup of water and boil it in separate open pan for 10 mins.
4. In a non-stick pan add 1 cup powdered jaggery and 1/2 cup water and boil it in low flame until jaggery dissolves.
5. Filter jaggery syrup to remove all impurities.
6. To the filtered jaggery syrup add smashed moong dal and boiled jack fruit and allow it to cook for 10 mins in medium flame, until semi thick consistency is attained.
7. Add coconut milk, cardamom powder and a pinch of salt to the payasam and cook for 5 mins in low to medium flame.
8. Switch off the flame and finally add roasted cashew nuts and coconut along with ghee.

Serve it hot. Yummy jack fruit payasam is ready.


1. Don't pressure cook jack fruit, when it is boiled in open pan and added to payasam you could feel pieces of jack fruit while eating payasam it gives additional taste.
2. After adding coconut milk don;t boil the payasam.
3. A pinch of salt added to any sweet will enhance the sweetness.

Friday, 3 March 2017

Boondhi Ladoo

One of my favourite recipe which I was planning to try individually without my mom help was Ladoo. I planned it for years, but this time I tried individually and it came out so good. Before marriage, me and my mom used to do this ladoo during Diwali in order to offer goddess Lakshmi. Very simple dish, which can be made in 40 mins if every ingredient is kept ready.

Preparation time: 20 mins
Cooking time: 40 mins
Yields : 20 ladoo


Bengal gram flour - 1cup
Rice flour - 1teaspoon
Sugar - 1 1/2 cup
Elachi powder - 1 teaspoon
Nutmeg powder (jadhikai) - 1 tablespoon
Cloves - 5 to 6 nos
Cashewnut - 1/4 cup (broken into fine pieces)
Raisin -1 tablespoon
Ghee - 2 tablespoon
Food colour -1/2 teaspoon (Yellow colour)
Raw camphor (Pachakarpooram) -1/4 teaspoon
Salt - 2 pinch
Aapa soda/ cooking soda - 1 pinch
Oil - to deep fry
Water - 1/2 cup
Diamond kalkandu - 2 tablespoon (optional)

Method to make Boondhi:

1. Sieve both rice flour and bengal gram flour. Add bengal gram flour, riceflour, salt, cooking soda, pinch food colour in a bowl and mix well by adding little water to form batter consistency.
2. Ensure batter is not too thick and not too thin. It should be pouring consistency,
3. Heat oil and a teaspoon of ghee in a pan and pour little batter on boondhi ladle and tap gently.

4. Little droplets of batter falls into oil and fry this boondhi. Ensure boondhi is removed from oil a stage before it turns too crisp. All this process are carried over in medium flame.
5. Repeat the same process for rest of the batter.
6. Using potato masher semicrush half of the boondhi and have half of the whole boondhi.
7. Heat ghee in a separate pan and fry cashewnut and raisins and add it to boondhi.

Method to make sugar syrup:

1.  In a thick bottom pan, mix water and sugar and allow to  boil.
2. Add nutmeg powder, raw camphor. elachi powder and food colour, half crushed cloves into sugar syrup.
3. Ensure one string consistency is formed (ie) when sugar syrup is dropped to a bowl of water, it doesn't get dissolved and a string is formed between index and thumb fingers.

Method to make Ladoo:

1. Add semicrushed and whole boondhi to one string consistency sugar syrup and mix well.
2. Add diamond kalkandu to sugar syrup at this stage. Mix well when sugar syrup is hot.
3. When mixture is half cool, apply ghee over palm and start making balls by pressing it tightly. Ensure the mixture is medium hot while making ladoo. If it is too cold, we cannot make balls out of it.

Yummy Ladoo is ready to be served. Enjoy !!!!


1. Have a small bowl of sugar syrup separate. When you feel balls are not formed proper, add little sugar syrup and try.
2. Also use little (teaspoon) boiling water when balls are not formed properly. If sugar syrup turns completely dry, it will be difficult to make ladoo.

Monday, 20 February 2017

Brinjal gravy for Briyani

Best sidedish I prefer for Briyani is Brinjal gravy / Mirchi ka salan along with any type of raita. This sidedish adds more richness to Briyani. This Brinjal gravy goes well with Hot steam rice, dosa  & roti.

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 4 no


Onion puree - 2 no (large)
Tomato - 2 (finely chopped)
Coriander - 1 cup (finely chopped)
Ginger garlic paste - 1 tablespoon
Oil - 5 tablespoon
Tamarind pulp - 1/4 cup
Green chilli - 1 (large, slit)
Brinjal - 12 nos (washed & slit into 4)
Chilli powder -1 teaspoon
Coriander powder - 3 teaspoon
Garam masala - 1/2 teaspoon (optional)
Turmeric powder - 1/2 teaspoon
Salt- to taste
Jaggery powder - 1 tablespoon (grated)
Water - as needed

Whole Garam Masala:

Bay leaf - 1 no
Cloves - 3 nos
Cinnamon stick - 1 inch
Cardamom - 1 no
Cumin seeds - 1 teaspoon
Star anise -1 no


1. Heat oil in non-stick kadai and saute all the whole garam masala for a minute.


2. Add ginger garlic paste and onion puree to kadai and saute well until its raw smell vanish off.

3. Add finely chopped tomatoes, chilli, salt, chilli powder, turmeric powder, coriander powder, garam masala and mix well until tomato smashes completely. Sprinkle little water if masala get sticks to kadai.

4. Add brinjal along with 2 tablespoon of oil and saute well. Once brinjal are partially cooked, add tamarind pulp and 1/4 cup of  water and check for spices. Cover and cook this gravy in medium- low flame.

5. Once gravy is done, add little jaggery and stir well. Add finely chopped coriander leaves and switch off the flame.

Friday, 17 February 2017


Aapam is very popular South Indian traditional breakfast. It is usually soft and spongy in middle and crisp at corner. It is very good for health and usually served with coconut milk. It is my 75th recipe I am posting in my blog :). Batter that is made for aapam and kuzhi paniyaram are same. Difference is batter consistency , thin batter is used for aapam along with aapa soda/ cooking soda. Palak aapam/ sweet aapam are the different varieties we can make.

Preparation time: 20 min
Soaking time: 4 -6 hrs
Cooking time: 5 mins
Serves : 4 nos

Ingredients for making batter:

Raw Rice / Sonamasoori  - 1 cup
Idli Rice - 1 cup
Urad dal - 2 tablespoon
Fenugreek seeds - 1 tablespoon
Salt - to taste
Coconut milk - 3 teaspoon
Cooking soda/ aapam soda - 1/2 teaspoon
Aapa pan
Sugar - 1 teaspoon (optional)

Method to make batter:

1. Soak raw rice, idli rice, urad dal and fenugreek seeds together for 4 -6 hours.
2. Grind it in mixer or grinder to thin consistency batter, little thinner than dosa batter.
3. Add salt to the batter and mix using hand and allow it to ferment over night.

4. Add coconut milk, sugar, aapam soda to the fermented batter, mix well and keep it aside for 10 minutes before making aapam, After adding aapa soda, you could see more air bubble in batter as shown below.

Method to make Aapam:

In traditional aapam are made using Iron skillet (Aapa chatti). I make use of non-stick aapa kadai.

1. Heat appam kadai and sprinkle little oil over it. Reduce the flame and add a laddle of batter in the middle( batter should be in thin consistency).
2. Holding both the sides of aapam kadai, rorate the pan in circular motion and ensure batter gets evenly spread  in circle as shown. Remaining batter settles down in middle, thats why aapam is soft and spongy in middle.
3. Close aapam kadai with lid and cook aapam in low flame.

4. Once aapam is cooked, edges turns little brown. Remove appam from kadai and serve it hot with coconut milk / vegetable stew.


1. To make sweet appam, Mix 1/2 cup grated jaggery and 1/2 teaspoon elachi powder to 1 cup aapam batter and repeat the same steps to make aapam.
2. Sprinkle little oil and wipe it using cloth before making aapam everytime, this helps in spreading oil evenly and aapam doesn't get stick to kadai.

Thursday, 29 December 2016

Pudalankai poriyal/ Snakeguard poriyal

Pudalankai poriyal is my favourite that too when it is made by my grandmother. I just remember the days when she specially make pudalankai kootu or poriyal and serves with hot rasam and steamed rice. I just love the simple way of her cooking in low flame. Yes, almost now I do follow slow flame cooking, it gets you awesome taste and every portion of curry will be evenly cooked. Pudalankai poriyal goes well with Sambar rice and rasam rice.

Preparation time: 10 mins
Cooking time: 15- 20 mins
Serves: 2 nos


Snakeguard - 250 gms (finely chopped)
Onion - 1no (finely chopped)
Coconut grated - 1/4 cup
Red chilli - 2 nos (split into two)
Asafoetida/ hing - 1 pinch (optional)
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Moong dal - 1 tablespoon(washed & soaked, optional)
Water - to sprinkle
Salt - to taste
Curry leaves - few no
Sambar powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 teaspoon


1. Wash and cut snakeguard into two and remove the middle white portion. Chop snakeguard finely as shown below.

2. Wash and soak moong dal for 20 mins.
3. Heat oil in a thick bottom kadai and add mustard to it. When it splutter, add urad dal, red chilli, curry leaves and hing. Saute it for a min and add onion to it.
4. Saute well until onion turns translucent colour and then add snakeguard, turmeric powder.

5. Sprinkle little water and cook covered in low flame. Stir in between and sprinkle little water if needed.
6. Once snakeguard is half done, add soaked moong dal, salt, sambar powder and again cook it covered.

7. When snakeguard is cooked, add grated coconut and mix well and switch off the flame.

Yummy, tasty and simple snakeguard curry is ready to be served. Serve it with Sambar rice or rasam sadam.

Wednesday, 28 December 2016

Crispy French Fries- Restaurant style

Indian veg snacks doesn't end without potato. Different varieties of  aloo/potato snack are available. French fries is a universal snack served with burger/ sandwich. Children are more fond of potatoes that too when it is served crisp with tomato ketchup.

French fries are prepared in different form and I used the simple method to make it. My hubby is more fond of potatoes. It all that he needs boiled potatoes with cheese. He can eat daily without boring. I used to make potato wedges both Indian and thai curry style, french fries, aloo tikki, baked aloo, cheesy aloo and it goes. Non-starchy potatoes are best for making different fries and chips, since it doesn't turn brown soon once we immerse potato into hot oil. Non- starchy potato could be identified by peeling the skin of potato using hand. The skin is very dry and peel off very easily.

Preparation time: 4 hrs
Cooking time: 10 mins
Serves: 3 nos


Non starchy potato - 2 (large)
Salt - to taste
Water - to boil
Oil - to deep fry
Ziplock cover - 1 medium size
Paper towel - 3 to 4nos


1. Boil water in a deep non-stick pan and add 11/2 teaspoon of salt to it.
2. Wash and peel 2 medium non-starchy potatoes. Cut them into slices and further into batons as shown below.

3. Now add the potato batons to boiling water. Cover and cook until potatoes are three-fourth done.
4. Strain the baton and pat dry on kitchen towel. Transfer it to zip-lock bag and freeze it around 3-4 hrs.

5. Heat sufficient oil in a pan and deep fry the frozen baton until it turns slight golden brown.

6. Drain on absorbent paper and sprinkle salt to it.

Serve it hot with tomato ketchup.


1. Oil should be really hot for frying frozen baton. Once frozen baton are added to hot oil, it reduces the heat of oil. If oil is less in heat, these baton turns soggy and you feel more in french fries.
2. Batons can be prepared as a whole and stored in many small ziplock bag in freezer. It can be used when ever it is required. Once ziplock is taken from freezer use all the batons and don't store it back.