Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes

Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
Today 15th April we are celebrating Hanuman Jayanti and i have prepared Milagu Vadai for Neivedyam. Milagu vadai is also called as Anjaneyar Vadai. Some people offer vada malai for Anjaneyar on this auspicious day. Hanuman is my fav god and never miss to celebrate this day.Do try this Peppery flavoured vadai and enjoy!!!
Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
Author : Premalatha Aravindhan Category : South Indian Snacks Recipes, Hanuman Jayanti Recipes   Prep time: 35 mins   cooking Time: 25 Mins

Cuisine : TamilNadu  Yeilds : 12-15 Vadai

Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
1 cup Urad dal
1 and 1/2 tsp Rice flour

1 tsp Black Pepper Powder(coarsely grounded)
Salt To taste

Oil for Frying

Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
  • Clean the Urad dal and soak it for 30 minutes.After 30 minutes, drain the water and keep it in the strainer till the water is drained completely.
  • Grind the urad dal in mixie to a coarse paste. Make sure that you don't grind it into a very fine paste. It should be coarse.
  • Transfer the coarse paste in a plate, add the pepper powder,rice flour and salt.Mix well.Once done finally add a tsp of oil and mix well.
Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
  • Take a plastic paper and grease it with oil. Take a goose berry sized ball of the urad dal batter and place it on top of the plastic paper.Cover the plastic paper with another greased plastic paper.
  • Press on top with a small plate and gently press it.The vada should  be very thin to get a crispy vada.
  • Drop a hole on the center of the vada.
Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
  • Heat the oil and slowly drop the vada into the hot oil,fry it in the medium flame.
  • Turn the other side side and fry it,till it become golden brown.Drain the oil and take it out.
My Notes:
  • Make sure to grind the batter  into a coarse paste without adding water. 
  • We can add the black pepper while grinding instead of adding pepper powder.
  • Fry it in medium flame so that the vada turns crispy.

Milagu Vadai(மிளகு வடை) | Anjaneyar Vadai | Hanuman Jayanthi Recipes
Do try this vada for neivedyam and enjoy Hanuman Jayanti!!!

Veppam Poo(Neem Flower) Rasam Recipe for Tamil New year

Veppam Poo Rasam
Neem Flower Rasam | Vepampoo Rasam has lot of medicinal qualities.This is not only special on Tamil New Year | Puthandu | Varudapirappu but also for normal days. This Rasam  is not similar like normal South indian rasam. It is slightly tastes bitter as it carries neem flowers but it is too good for health.We can make this Neem flower rasam using fresh vepampoo.Since i didn’t get the fresh one i used the dried flowers.Do try this healthy and flavorful rasam and enjoy!!!
Veppam Poo(Neem Flower) Rasam Recipe | Tamil New year Recipes
Author : Premalatha Aravindhan Category : South Indian Rasam Recipes, Tamil New Year Recipes  Prep time: 3 mins cooking Time: 15 Mins Cuisine : TamilNadu Serves : 2-3

Ingredients:வேப்பம் பூ ரசம்
1 tbsp Dried neem flowers
A small gooseberry sized Tamarind
1 tsp ghee
1/2 + 1 cup water
1 tbsp Tur dal 
1/4 tsp Turmeric powder
1/2 tsp Jaggery powder

A pinch Hing
1 tsp Ghee for frying neem flowers
Salt as needed

For the seasoning
1 tsp Oil

2 dry Red chillies(break the chillies into 2 pieces) 
A sprig Curry leaves


  • Soak tamarind in 1/2 cup warm water and extract the juice,keep aside. 
  • Heat ghee in a pan and fry the neem flower in low flame until they turn reddish brown. 
  • Pressure cook the dal with hing and turmeric powder.separate the thin water from the dal and keep aside. 
  • Now in the same pan heat the oil and temper the dry chilies and curry leaves.
  • Now add in the thin water from the dal and the tamarind extract,salt mix well.Let it boil once it foams at the top,add in the fried neem flower and immediately switch off the stove,don't boil it after adding the neem flower.Rasam is now ready to serve.


  • You can use the fresh neem flowers if you get and it is more healthier than the dried one.
  • You can garnish the coriander leaves on top and serve.
  • If you feel the rasam tastes too bitter you can add jaggery otherwise no need to add jaggery.  
  • After adding the neem flower immedietly switch off the flame,don't boil it after adding the neem flower.

வேப்பம் பூ ரசம்

Varutharacha Sambar (Thrissur Style) | Kerala Sadya Recipes for Vishu 2014

Varutharacha Sambar
Sambhar/Sambar is a very well known recipe in the southern parts of India.Varutharacha Sambar is one of kerala recipe that I learnt from my Friend and this sambhar prepartion is slightly different from Arachivitta sambar which i usually makes .I have prepared it last year at my friend's place  for onam.This post slept in my draft almost a year and now am sharing this.May you guys try for Vishu.

Neer moor and Panagam(Panakam) for Shri Rama Navami | Sri Rama Navami Recipes

Neer Moor
Ram Navami is a Hindu festival and this year it falls on 8th April,Tuesday.Neer Mor,Panakam/Pakagam is normally prepared during Sri rama navami along with VadaParuppu(Kosambari).I have already posted Kosambari Recipe and today i wanna share the recipe for neer mor and panagam.

How make Simple Pickle | Lemon Pickle Recipe |Easy Pickle Recipes

Lemon Pickle
A pickle lover would have this pickle with idly,dosa or even rasam rice sometimes even chapathis This is my mom's recipe and here is how she prepares in the most authentic way in India. I have already shared her lemon pickle recipe with hot chilies but a reader wants the authentic way of lemon pickle so i decided to post my mom's method here. It is usually prepared once in a year and is preserved in a dry porcelain jar or a glass jar. This pickle stays fresh for at least a year if we handle it properly.

How make Simple Pickles | Lemon Pickle Recipe | Easy Pickle Recipes
Author : Premalatha Aravindhan   Category :  condiments    Prep time: 3-4 days cooking Time: 30 Mins  Cuisine : South Indian

20  Lemons ( I used Indian lemon)
2 tsp Turmeric powder
1/2 cup Sesame oil
1 tbsp Mustard seeds
2 and 1/2 tbsp Salt
To Make Pickle Powder:
15dry red chillies
1/2 tbsp methi \ fenugreek seeds

1/4 tsp Asafoetida

Lemon Pickle

  • Wash the lemon ,pat and dry them nicely using a kitchen towel.
Lemon Pickle
  • Cut the lemon into two,take out the seeds and then cut it further into 2.
  • Remove the seeds using the knife edge otherwise the pickle tastes bitter.
Lemon Pickle
  • Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.
  • Drop the lemon pieces inside the bottle and then add the turmeric powder and salt.
Lemon Pickle
  • Mix well,keep it under the sunlight form morning to evening.
  • Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.
Lemon Pickle
  • Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.
Lemon Pickle
  • Drop the powder and mix well.Always use dry ladle to mix the pickle.
  • Keep this pickle for a week ,by mixing it at least 2 times a day.After a week you can find that the lemon becomes soft.
  • Now heat oil in a kadai and temper mustard seeds,let it to splutter.Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.
  • Let it cool for sometime.Then transfer it into a bottle.Again keep the bottle in sunlight for 1 more week and now it is ready to use.
My Notes:
  • Make sure that the containers and spoon you are using should be dry.
  • Take care while dry roasting the fenugreek seeds and red chillies.If it burns,will make the pickle bitter.
  • I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required.
  • No need to keep the pickle in hot sunlight, just keep it inside the house where you get sunlight.
  • Whenever you are taking the pickle for serving just mix it from top to  bottom and then take the required quantity so that more oil will not come to the spoon.

Lemon Pickle
Have a Nice Day!!!

Simple Strawberry cheese cake | How to make cheese cake

Cheese Cake

Hello Everyone,

After a short break,am back to blogging. Thanks a lot  friends and readers for your continuous support and encouragement . This is my first post after my second one born.Very busy with her and didn't get time to click so decided to publish my draft posts first.  Sorry for not responding your mails and queries,will revert soon.
On my today's recipe is Strawberry cheese cake which is very simple to make with less ingredients.Wonderful dessert for a party.Do give a try sure you would love it.

----------------------------------------------------------------------------------------------------------------------------------Author : Premalatha Aravindhan  Category: Dessert  Prep Time: 30 mins   Ready in 5 hrs 30 mins

150g crushed marie biscuits
60g melted butter
20g gelatine
60ml warm water
3 egg yolks
150g sugar
150ml milk(fresh/UHT)
250g cream cheese
250g dairy whipping cream
100g Strawberry pie


Cheese cake

  • Crush the biscuits and add in melted butter.Press into base of a 9” mousse ring. 
  • Dissolve gelatin and warm water and keep aside.
Cheese cake
  • Beat the egg and sugar till it is creamy.
  • Now add in the warm milk and gelatine,mix well.
  • Then add in the cream cheese and beat well.
Cheese cake
  • Transfer the mix into the biscuit base and refrigerate it for 5 hours.
  • Once the cheese cake set well,decorate on top with strawberry pie. 
My Notes:
  • Let the cake to set for minimum 2 hrs.
  • You can try the blueberry or mango pie for topping instead strawberry.

Cheese Cake

Pongal Recipes 2014 | Sankranti Recipes | தைப்பொங்கல் 2014

Thai Pongal (தைப்பொங்கல்) or Pongal (பொங்கல்) is celebrated by Tamil People from Jan 13-16.First day is Bhogi Pongal,Second day is Thai Pongal,Third day is Mattu Pongal,Fourth day is Kannum Pongal.In these four days people prepare different variety of dishes.Here i want to share some of the usual pongal menu along with the side dish.

Stuffed (Vegetables) Buns | Masala Stuffed Buns | Eggless Buns Recipe

Stuffed Buns

Stuffed buns are all time favourite for most of us.This is one of the simple Stuffed Bun recipe which never fail.Here am sharing mixed vegetable masala stuffing,you can change the stuffing according to your taste.If you would like to have sweet stuffing then you can  check the recipe for Dil kush bun recipe here.

Mango (Mangai) Thokku Recipe | South Indian Pickle Recipes

Mango Thokku
Home made Mango thokku  is always taste awesome compare to store bought.No Preservatives and artificial coloring.Freshly ground spice gives nice flavor to the pickle. Home made always the best.Here is the Mango thokku recipe.

Arisi(Rice) Upma Recipe | Simple and Easy Breakfast Recipe

Rice Upma
Arisi (Rice) Upma is one of the simple and easy breakfast which can be made in less time.Made kathirikai gostu and pongal few days back,while tasting the gostu DH told Arisi upma would be the wonderful combo with gostu thus prepared Arisi upma and gostu breakfast for yesterday.Here am sharing the recipe.

Brinjal (kathirikai) Gosthu Thanjavur Style with freshly ground spices

Kathirikai Gosthu
Brinjal gothsu, with freshly grounded spices is one of the popular dish in Thanjavur district, which is also the perfect combo for idli and Ven pongal!Being a gr8! fan of Brinjal Recipe,am happy to share the below recipe.

Mini Poori Recipe | Poori(Puri) Recipe | Kids Breakfast Recipes

Poori with Potato masala is Aishu's fav combo always.She used to ask me to make Kutty(mini) pooris for breakfast. Sometime i pack Pooris for lunch too.I think all the kids love poori especially if we make mini pooris.Here is the Poori Recipe.

Simple Eggless Chocolate Banana Cake with Frosting

Chocolate banana cake
Hi guys, thank you so much for sticking with me while I was on my blogging break for a bit.There are more personal things which I got struck with thus couldn't able to blog regularly.Thanks for all your support as always.

I am excited to be back.On my today’s post,it is a super moist chocolate banana cake which has been sleeping in draft almost a year.Fresh fruits is especially good for making a moist cake mixture.Here is the recipe.

Channa Dal(Kadalai Paruppu)Sundal Recipe | Navratri Recipes

Channa dal Sundal
Navratri / Navaratri is round the corner. Hope every one started the preparation for Golu | Kolu.Have you planed your navratri menu ?Here is another yummy and easy sundal recipe.If you forgot the overnight soaking part don’t worry ,this would be the better choice of sundal because channa dal sundal / Kadalai Paruppu does not need overnight soaking and can be made  it in a jiffy for neivedyam.

Sabudana Khichdi Recipe – Navratri Vrat Recipe | Tips for soaking Sabudana

Sabudana Khichdi
Sabudana Khichdi, a dish specially made during fasting.Sabudana (sago) cooked with potatoes and crushed peanuts makes the dish delicious.It is usually made during fasting(vrat) days like navratri or mahashivratri or ekadashi.It is very simple and easy breakfast Recipe.