Friday, 22 June 2018

Wheat halwa / Tirunelveli Halwa

Godhumai halwa/ Wheat halwa / Tirunelveli halwa is one among my long dream to make it at home. I always get scared since it is quite long process. I want to try this recipe on special occasion and made it this time for my husband's birthday. As I am from Nellai background, I still remember in my childhood days who ever comes to my house from my native always get us halwa and mixture. These two are common snacks in Tirunelveli along with evening coffee. Originally this halwa is made out of wheat milk, there are some other easy way to make wheat milk but taste will differ from original.

No artificial colour  is used for this halwa. Sugar is caramelized to get original colour of halwa, which is most secret behind this recipe. Only samba godhumai is used to make this recipe. We can make use of whole samba wheat or broken wheat. If whole wheat is used, milk is taken by grinding in blender, similar to how we extract coconut milk. If broken wheat is used, we can squeeze using hands and filter it to take milk.

Soaking time: 8 hrs
Preparation time: 3 hrs
Cooking rime: 1 hr 20 mins
Serves : 4 nos


Broken wheat/ Samba godhumai Rava - 1 cup
Sugar - 3 cups
Ghee - 1 cup
Cashewnut - 10 nos (broken into fine pieces)

Procedure to make wheat milk:

1. Soak 1 cup of broken wheat in 5 cup of water for 8 hrs or over night in a large bowl.
2. After 8 hrs, start pressing and mixing the samba rava using hand and squeeze out the milk.
3. Filter the milk using fine strainer / tea filter and repeat the process again and again by adding little water and squeezing out the milk.
4. Once we get very thin milk, stop the process.
5. In large jug, pour the squeezed milk and rest it undisturbed for 2-3 hrs. It helps in settling the milk down, leaving the excess water above the jug. This water contains fermented taste.
6. Remove excess water and exactly 1 cup thick milk is collected at last.
7. Add 4 cups of fresh water to the thick milk and keep it separate.

Procedure to make Halwa:

1. Heat 2 1/2 cup of sugar and one cup water in thick non stick kadai/ pan.

2. Stir continuously until sugar gets dissolved and boil until thin one string consistency is attained.

3. Stir wheat milk well and add it to sugar syrup. From this point it takes minimum one hour to get halwa consistency.

4. Stir continuously in medium heat for 15 mins until the mixture turns little thick. At this stage start adding ghee little by little about 2 tablespoon and stir again until poured ghee is absorbed.

5. Simultaneously in separate pan add a tablespoon of ghee and fry cashewnuts until golden brown and keep it aside.

6. In the same pan, add remaining half cup sugar and a 2 tablespoon of water to it. Keep stirring in medium flame. It will get melt and start drying again. At this stage lower the flame and keep stirring until it starts caramelizing. Don´t let the sugar get burnt.

7. Add this caramelized sugar mixture to the halwa and stir continuously. This brings the colour of halwa. It will take some minutes for caramelized sugar to get dissolved in halwa.

8. At every ten minutes interval add 2 tablespoon of ghee and keep stirring in medium to low flame. Never keep the flame high.

9. Around 50 minutes, no more ghee will be absorbed by halwa, at this stage add cashewnuts and stir well.

10. At one point, poured ghee will be start leaving the sides of halwa and entire halwa will be non sticky.

11. Remove excess ghee from halwa and switch off the flame.

After it cools down, we can see crispy layer of ghee and sugar coated halwa is ready to serve.


1. Entire process of halwa stirring is done in medium to low flame.
2. Don´t burn the caramalized sugar, if so pour it out and again repeat the new process of caramalizing .
3.Around 1/4 cup of ghee can be collected back once halwa is done.

Tuesday, 12 June 2018

Kollu podi/ Horsegram spice powder

Kollu/ Horsegram spice powder is a flavorful powder, which goes well with hot steam rice and idli. Horsegram helps in reducing weight, it has more health benefits as it is rich in iron, protein and calcium.  You can also refer Potukadalai podi here

Preparation time: 5 mins
Cooking time : 15 mins
Yields - 250 gm


Horsegram - 1/2 cup
Red Chilli - 7 nos
Whole black pepper - 10-15 nos
Cumin seeds/ Jeera - 1/2 teaspoon
Urad dal - 2 tablespoon
Toor dal - 2 tablespoon
Garlic pod - 2 nos
Oil - 1 teaspoon
Salt - to taste

Preparation Method:

1. Dry roast horsegram in medium heat until you get nice aroma.
2. Add one teaspoon of oil and roast Red chilli, garlic, pepper, cumin seeds, urad dal and channa dal one by one.

3. Allow all ingredients to cool and dry grind in mixer to fine powder along with required salt.

Serve it along with hot steamed rice and ghee.


1. Garlic is optional and it add flavour to this spice powder.
2. Don´t add more cumin seeds, it will over power the horsegram smell.

Monday, 14 May 2018

Uluthankali (Karupatti uluthankali)

It is my 100'th recipe. Thank you my dear friends and relatives for your continual support and encouraging me in making my recipe feel special. I was really breaking my head to make my 100th recipe so special. I was literally trying with Italian Panna cota, French Ratatouille and what not, but something hit my head so strong that no other recipes stands before our traditional dish, ya that too South Indian "Nellai Uluthan (karupatti) kali". This recipe was published in Aval Kitchen magazine in 2016. (Uluthankali)


Urad dal flour - 4 cup
Rice flour - 1cup
Water - 2 1/2 cup
Karuppati (Palm Jaggery) - 1 cup
Gingelly Oil - 1/4 cup

Preparation Method:

1. Dry roast Rice flour and Urad dal flour in medium flame until nice aroma arises. Ensure colour of flour doesn't get changed.

2. In a separate pan, mix jaggery powder in 2 1/2 cup water and allow it to boil, until jaggery completely dissolves. Filter jaggery syrup to remove impurities.

3. In a separate vessel mix jaggery syrup and roasted flour evenly. Ensure no lumps are formed. Now add this to heavy bottom kadai and stir it continuously in low flame.

4. Once the raw smell of mixture vanish off, add little gingelly oil and mix well.

5. Slowly add rest of the gingelly oil and ensure it is evenly spread and mixed well in low flame. Once it turns non sticky consistency, switch off the flame.

6. Allow the mixture to cool off. Apply oil in hands and make balls out of it. Serve it warm .


1. Always add flour to jaggery syrup separately and then add to pan.
2. Use black urad dal flour, which is more healthy.

Sunday, 15 April 2018

Potukadalai paruppu podi (with Garlic)

Paruppu podi made with fried gram dal and garlic, so simple to make and taste so good with steamed rice and gingelly oil. My mom used to make variety of podi, which we mix with steam rice and have. I personally love both paruppu podi, one made with fried gram dal and other with tuvar dal(toor dal).


Fried gram dal / potukadalai - 1 cup
Red chilli - 8 nos
Garlic Pod - 8 nos
Pepper - 1 teaspoon
Oil - 1 or 2 teaspoon
Cumin seeds - 1/2 teaspoon
Salt - to taste

Preparation Method:

1. Dry roast fried gram dal for just one or two minute in medium flame and keep it aside.
2. Heat oil in a pan, roast red chilli, garlic, cumin seeds and pepper one by one.
3. Allow all the ingredients to cool down and grind together with salt in a mixer to fine powder.
4. Store it in airtight container.


1. Excess of cumin seeds might over powder the spice powder flavour. 

Sunday, 11 March 2018

Mango Lassi

One of the best drink that is common with punjabi restaurant is "Mango Lassi" . I learnt this recipe from my friend Hema, who runs South Indian restaurant in Denmark. It is so simple to make and I love this lassi so much. Though there are different flavours of lassi, but Mango lassi stands for its taste and appealing colour.

Preparation time: 10 mins
Serves : 2 nos


Mango pulp - 400 ml
Creamy yogurt - 200 ml
Coconut milk - 100 ml
Brown sugar - 3 teaspoon
Ice - optional
Cardamom - 1 pinch

Preparation Method:

1. Mix all the above mentioned ingredient in mixer or hand blender and mix well.
2. Serve it chill


1. Instead of canned mango pulp, we can use alphonsa mango variety. Cube mango into pieces by removing skin and blend it into thick pulp.
2. Depending on Mango, we can adjust the sugar level.

Thursday, 1 March 2018

Stir fried Spaghetti

Spaghetti is from Italian cuisine and now a days its most common with Indian kids to have spaghetti often once or twice a week. Usually spaghetti is available along with its sauce. I try to make Spaghetti with mixture of  both Italian and Indian herbs in pesto sauce. My hubby loves it when it is made in this way than ready made sauce.

Preparation time: 30 mins
Cooking time: 20 mins
Serves: 2 nos


Spaghetti - 100 gm
Carrot - 1/2 (julien sliced)
Capsicum - 1/2 (red, julien sliced)
Zucchini - 3/4 (cut into thin finger strips)
Onion - 1 (diced into cubes)
Mushroom - 4 or 5 nos (diced to cubes, optional)
Spring onion - 3 tablespoon (chopped)
Salt - to taste
Pepper - 1/2 teaspoon (freshly crushed)
Italian dry herbs - 1 tablespoon (mix of thyme, oregano, chilli falkes, rosemary)
Red pesto sauce - 2 tablespoon (paprika and ricotta cheese mix)
Parmesan cheese - 2 tablespoon (optional)
Olive oil - 3 tablespoon
Ginger - 2 inch (fined chopped)
Garlic cloves - 3 nos
Green chilli - 2 nos
Soya sauce - 2 teaspoon

Preparation Method :

1. Boil spaghetti with tsp of oil and salt required, until it turns soft. Drain water once spaghetti is cooked, wash it in cold water to prevent sticking together.

2. Chop white portion of spring and green portion separately.
3. Semi-crush garlic cloves, green chili and ginger in hand pestle.

4. Heat oil in large sauce pan and add semi-crushed mixture. Saute it for a minute and then add onion and white portion of spring onion. Saute it until onion turns translucent color.

5. Add carrot strips, zucchini, capsicum, mushroom and saute well by adding little salt.

6. Once vegetable turns soft add pesto sauce and spaghetti. Toss well by sprinkling Italian herbs, pepper and required salt.

7. Finally add soya sauce, spring onion and stir it well before switching off the flame.

Serve yummy, spicy spaghetti by adding parmesan cheese on top of it.


1. Add semi crushed garlic mixture to oil first, so that aroma is felt throughout the dish.
2. Parmesan cheese is optional to add, since Pesto sauce contains mix of ricotta cheese.

Wednesday, 7 February 2018

Pappu Saaru (Andhra Special)

The most different, aromatic, tastiest sambar is Pappu Saaru. I have tasted this in my friends house at Kalahasthi and as well as most of the Andhra Mess in Chennai. Its completely different from typical Tamilnadu Sambar. Pappu Saaru is easy way of making traditional Andhra sambar without sambar powder. It is usually made using kandi pappu (Tuvar dal).

Preparation time: 10 mins
Cuisine : Andhra
Cooking time: 30 mins
Serves : 4 nos


To pressure cook:

Tuvar dal/ Kandi pappu / Toor dal - 1/2 cup
Water - 1 1/4 cup
Tomato - 2 ( roughly chopped)
Red Chilli - 7 nos
Hing - 1 pinch
Turmeric Powder - 1/2 teaspoon

To make Sambar:

Tamarind -  small lemon size
Coriander powder - 1 table spoon
Water - 3/4 cup
Onion - 1 (thinly sliced)
Garlic cloves - 2 nos (crushed)
Mustard seeds - 1/2 teaspoon
Jeera - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Red Chilli - 1 (broken into 2 half)
Oil - 2 tablespoon
Curry leaves - 1 sprig
Coriander leaves - 1 tablespoon
Salt - to taste

Preparation Method:

1. Wash and clean tuvar dal. Pressure cook tuvar dal along with tomato, red chilli, hing and turmeric powder for 5 whistles.

2. Once pressure vanish off, mash the toor dal, red chilli and tomato well.

3. Add tamarind juice, coriander powder, required salt, water to the cooked mixture and make it to thin sambar consistency.

4. Heat oil in a separate pan, add mustard seeds to it, once mustard seeds splutter add urad dal, jeera, channa dal, red chilli, and curry leaves.  Saute it for a minute. Add onion and crushes garlic to the pan and saute well until onion turns translucent colour.  Add this seasoning to the sambar mixture.

5. Allow sambar to boil well, until raw smell of coriander powder and tamarind vanish off.

6. Switch off the flame and garnish it with coriander leaves.

Serve this yummy Pappu Chaaru with Hot steamed rice and vadam.