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2015 Sri Rama Navami Recipes | Ram Navami Special Recipes

Sri Rama Nama Navami or Ram Navami falls on this Saturday 25th March. Rama navami is one of the most important Hindu festivals which we celebrate the birth of the god Rama every year. On this auspicious day,we used to make Panagam ,Neer Moor(Butter Milk) ,Kosambari is nothing but vadapappu and Payasam.

Simple Pav Bhaji Recipe with step by step Photos | Street Food Recipes

Pav Bhaji
Yes I made it !!! This is my first street food recipe that am publishing today in Prema’s culinary. Pav bhaji is a fast food dish that has gone to gain fame the world over. Pav Bhaji literally means bread and vegetables. The vegetables are cooked and mashed then spiced with a special pav bhaji masala and generally topped with generous quantities of butter and served with this pav which is used to mop up the mashed vegetables.
I’ve thought of making my own paav bhaji masala many times but somehow i changed my mind and used the MDH Pav Bhaji Masala to make this quickly. I have made this Pav Buns yesterday and couldn’t wait to try it with Pav bhaji,so i made it and clicked it.It is too easy recipe and taste awesome.
I had Pav bhaji first time in chennai with my co sister who is the great lover of chat Items. Once i tasted it and started loving it. Now also if i visit kailash Prabath i will try Pav Bhaji.But having the pav bhaji  with home made pav buns is really excellent.I have tried this recipes from here with slight modification.

Pav Bhaji
The vegetables that are usually added to pav bhaji are cauliflower, potatoes, carrots, peas, capsicum and french beans etc… but i used only potato and green peas.You can add your favourite veggie for variation.Just follow my step by step photo recipe and learn how to make this easy Pav Bhaji at home and serve as dinner special dish.

Simple Pav Bhaji Recipe with step by step Photos | Street Food Recipes
Author : Premalatha Aravindhan   Category :  Side dish Recipes | Street Food Recipes
Prep time: 10 mins  cooking Time: below 20 Mins   Cuisine : Mumbai Serves:3
To make Pav Bhaji We need:pav

2+1 medium sized onion finely chopped
2 tomatoes finely chopped
1/2 cup boiled green peas
2 medium sized potatoes boiled
1/3 cup of green bell peppers chopped
1 green chilly chopped finely
1 tsp oil
1 tsp ginger garlic paste
1 tbsp Pav Bhaji Masala Powder
½ tsp garam masala powder (optional)
1 tsp chilly powder
1/3 tsp turmeric powder
1 tsp cumin seeds
2 cups water
1 tbsp butter(optional)
1 lemon
Salt as needed

How to make Pav Bhaji:
Chop the 2 onions and reserve the one chopped onion for garnishing,tomatoes,chilly and make it ready.
  • Boil the Vegetables and mash it ,make it ready.Heat oil in a kadai and add in cumin seeds,let it to splutter.Now add the ginger garlic paste saute it for a while and then add the onion and tomatoes fry it ,till it becomes soft and mushy.
  • Once done add in the turmeric powder,chilly powder,pav bahji masala powder,garam masala and salt.Add water otherwise the masala started to burn. Add in the mashed vegetables and mix well.
  • Add the chopped capsicum and mix well with masala,let it cook for while.Once done,transfer it into the serving plate.
My Notes:
  • You can add vegetables like boiled potato,carrot,cauliflower,beans and also paneer ,capsicum for variation.
  • Mash the vegetables and then add it into the kadai or if you have the mashing tool you can do it directly while frying it.
  • Adjust the spice powders according to your taste.
  • Adding butter is optional,if you want rich gravy you can add it.

pav bhaji

Butter Pav:
  • Divide the pav buns into two halves and keep aside. Heat some butter and fry the pav buns for a minute. Serve the pavs hot with the bhaji.

The Pav Buns in the pics are homemade and you can find the recipe here.Nothing better than some homemade bhaji with homemade pav.

Have Blessed Day!!!

Restaurant style VadaCurry Recipe By Chef Asohkkumar

Vada Curry Recipe
Vada Curry or Vadacurry is the delicious deep fried dal vadas served with a spicy South Indian curry with enough masalas to give your taste-buds a joy ride.This recipe is demonstrated by chef.Ashokkumar ,he was working as a chef in chennai airport and now he is working as a chef in Myanmar. Recently he visited singapore and shared some recipes with me. Am happy share his recipe Vadacurry with you all.
I am amazed seeing his style of cooking and also he shared some tips as they cooked in restaurants.Our home style vadacurry  is entirely different. The vadacurry taste at hotel and restaurants are delicious secret behind them is the vadas are deep frying in oil and it doesn’t looks very crips because they are soaking in water before using them.
Do try this delicious vada curry recipe sure you love it. This would be a wonderful combo with idly ,dosa and also for steamed rice. Start making this as a side dish idly dosa instead usual chutneys and sambar.
Restaurant style VadaCurry Recipe By Chef Asohkkumar
Author : Premalatha Aravindhan  Category : Idly Dosa Side Dish Recipes Prep time : 10 mins Soaking time : 1 hour Cook time : 20 mins Cuisine : South Indian serves : 2-3
To make Vada we need:vada curry f
1 cup Channa dal
1/2 tsp fennel seeds
1/4 tsp salt

To make curry we need:
2 medium sized onion chopped finely
2 dry red chilly 
3 garlic pods finely chopped
1 in ginger thinly sliced
1 tbsp oil
1 inch cinnamon stick
3 cloves
2 cardamom
1 bay leaf
few curry leaf
1/3 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
1/2 cup water
salt as need
coriander leaves for garnishing

To grind :
2 tbsp coconut
1 tsp poppy seeds

  • Soak channa dal for an hour with enough water. Discard the water and add the channa dal ,fennel seeds and salt in mixie jar and grind it to a course paste without any water.
  • Then heat oil in a kadai and start deep frying it. need not worry about the shape just sprinkle the mix in oil little little deep fry and take out. Fry it in 2-3 batches and take out. 
  • Drop the fried vadas into the water for while. Meantime make the curry, Add the fennel seeds,dry red chilly,cinnamon,cardamom,bay leaf and cloves and fry it . 
  • Now add in the chopped onion,ginger,garlic,curry leaves fry it till the onion become soft. Now add the chilly powder,coriander powder,turmeric powder and salt,fry it. 
  • Add in water and mix well with fried masala,let it to boil well till the raw smell goes out. Now add in the soaked fried vada without water and let it to boil. 
  • Finally add the grinded coconut and poppy seed paste,mix well. Bring it to boil well till it become thick curry.Once done transfer it in a serving bowl and garnish it with coriander leaves and serve it hot idly and dosa. 
My notes:
  • While frying the vada fry in medium flame .Make sure the vadas showed inside and also should not turn black. 
  • Soak the vada in the warm water , it will suck the excess oil and also makes the vada soft.  
  • If you want you can dry roast the poppy seeds and coconut and grind it ,gives more flavour to curry.            
  • If you want more curry you can add the tomatoes while frying the onion ,since i have made semi curry so i didn’t add tomatoes.

vada curry
Have a Happy weekend!!!

Thank You ,It’s been 4 Years!!!

Blog Anniversary
Dear Friends & Readers,
Thank you so much for all your support. I am late in publishing my blog's anniversary which i should have published in the month of Jan . I have decided to write this post  at least now, as I have a good reason for that! This blog just turned Five  and I'm very happy that I've reached until here, thanks to my readers!

Kumbu Koozh (கம்பு கூழ்) Weight loss and cooler drink Recipe | Summer Specials

Kambu Koozh
Kambu Koozh is nothing but 'Pearl millet' in English and 'Bajra' in Hindi.It is very healthy ,highly nutritious and it can reduce our weight.Bajra is non glutinous and is full of vitamins and minerals. It is also rich in proteins and fiber. Being rich in fiber, it helps in weight loss as it keeps us filler for a longer time. This kambu koozh is known to cool the body, so it is considered a perfect drink during summer.
Pearl millet is high in iron, calcium and vitamin B-complex. Due to the growing awareness of the nutritional benefits of bajra, these days people are trying to include it in their diet.Thus, bajra porridge now become a part of healthy diet.
Koozh is usually made in large batches. The semi-solid koozh is later liquefied for consumption by adding water and salt and, optionally, buttermilk, onion, curry leaves and coriander leaves. It is served with side dishes including green chilis, raw onion, pickles and mango spiced with red chili pepper.
Koozh is often eaten at Mariamman temple festivals across Tamil Nadu. It is made in Large Quantities and served to Public in Amman Temples across the city in Lieu of Aadi Thiruvizha which takes place during the Tamil Month Aadi.
I have used the kambu flour to make this because it reduces our proceesing time as well as healthy too…Lets proceed with the recipe.
Kumbu Koozh (கம்பு கூழ்) Weight loss and cooler drink Recipe | Summer Specials
Author : Premalatha Aravindhan   Category :  Hot & cool drinks | summer Recipes   Prep time: 10 mins cooking Time: 10 Mins   Cuisine : South Indian | Tamil Nadu Yeilds : 4 cups

Ingredients:kambu Koozh Drink
2 tbsp Kambu/Bajra flour
1 cup Buttermilk
1 and 1/2 cup water
Salt as needed
Chilly,raw mangoes,small onion for garnishing


Kambu Kuzh
  • If you are using the whole kambu then powder it in mixie and use it.Mix 2 tbsp kambu flour with 1 and 1/2 cup water,mix it thoroughly without lumps.cook on medium flame stirring continuously.Once it starts thickening (like porridge)remove from heat. Allow it to cool.
Kambu Kuzh1
  • To make kambu koozh, mix boiled kambu mix with needed buttermilk and salt. Serve with pearl onions or mor milagai or pickle,raw mangoes or your favorite side dish.
My Note:
  • Here i have used the millet powder to make this koozh,if you are using the whole kambu then grind the kambu coarsely.Add 1 1/2 cup of water and pressure cook for 3 whistles then make the koozh by mixing it with butter milk.
  • The butter milk and water measurements you can adjust according to your choice.
  • We can make it large quantity and store it in fridge for almost a week.Actually the previous day make one more tastier than the freshly made koozh.

kambu Koozh Drink
Have a nice day!!!

Eggless OATMEAL Cookies with fruits and nut | Eggless Cookies Recipes

Its always difficult to find recipes, especially for baking, that retain the texture and taste without eggs.Oatmeal cookies are not only eggless but also make for simple,tasty & easy cookie recipes for adults as well as kids.
we are fond of cookies that's true. Usually i will buy oats cookies from store but today i made it.We can make this with whole wheat or multi grain flour or millet flours. Adding oats in cookies we can feel the chewy ,crunchy bites of cookies .There are few eggless cookie recipes posted on the blog. since i often bake cookies without taking pics.
As i said these cookies are very healthy we can pack this as a snack for kids and also i love to serve it with milk.It’s a yummy and delicious combo,do try it.
Grind the sugar into fine powder to reduce the processing time.I have used the instant fruits and nuts oatmeal ,if you didn't get it you can add the oats,fruits and nuts of your choice. Just crush it in the processor ,before using it.
Try to use the butter at room temperature. If you wish to add nut meg powder you can add it too.Lets proceed with the recipe.
Eggless OATMEAL Cookies with fruits and nut | Eggless Cookies Recipes
Author : Premalatha Aravindhan Category: cookies,snacks Baking Time: 20 mins
Yeilds : 10-15 cookies Temperature:180 degree Preparation Time : 10mins
Ingredients:OATMEAL Fruit and COOKIES
1 cup whole wheat flour
1/4 cup Instant Oatmeal with fruits & nuts
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 to 2 tbsp milk
3/4 cup powdered sugar
1 tsp vanilla extract


  • In mixing bowl, add flour,oatmeal, baking powder and salt. cream the butter and sugar until it turns light and fluffy.knead together with the flour until combined.If dough is so tight add milk and adjust to make it like cookie dough consistency.
  • Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. 
  • Repeat with remaining dough.Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.
My notes:
    • If the dough is thick you can add a tsp of milk to make it firm dough.
    • Keep the dough in fridge for 20mins for best result.

Have a nice day!!!

Vegan Dhingiri Mutter Gravy Recipe | How to make Dhingiri Mutter

Dhingiri Mutter
Dhingiri mutter | Mattar Mushroom  is the mushroom with green peas gravy which is very thick and rich gravy would be excellent with hot rotis and steaming rice.It is also known as Khumbh Mutter curry or Mutter mushroom curry.This tomato based gravy is very famous in Punjabi cuisine.
We can make Shahi Dhingri Matar Paneer by using Cottage cheese and green peas cooked with button mushrooms in fresh Indian spices. We can use yogurt also if we want the gravy more rich.

Vegan Dhingiri Mutter Gravy Recipe | How to make Dhingiri Mutter
Author : Premalatha Aravindhan   Category :  Side dish Recipes   Prep time: 15 mins  cooking Time: below 30 Mins   Cuisine : Punjabi
Ingredients:Dhingiri Mutter
2 cups  Mushrooms,quartered
1 cup  green peas( i used frozen)
1 cup  Tomato,Puree
1/4 tsp turmeric Powder
1 tsp Ginger garlic paste
1 tsp Red chilli powder
1/4 tsp Garam masala
1 tbsp oil
Salt as required
To Grind:
10 nos - Cashew nuts
1 tsp poppy seeds


  • Soak cashew nuts and poppy seeds in water and then grind into smooth paste and keep it aside. 
Dhingiri Mutter gravy

  • Heat oil in a pan and add in the ginger garlic paste,saute it. Now add in the tomato puree,let it cook for a while and then add the turmeric powder,salt,chilli powder,saute well. 
Dhingiri Mutter gravy
  • Add in the mushroom and green peas,mix well with the sauce.Now add in the cashewnut paste mix well.Cover and cook for a while,add little water if you want more gravy. Once the vegetable become soft change it to serving bowl and serve hot with rotis. 
My Notes:
  • I have used poppy seeds and cashew nut paste ,in case you didn't get poppy seed use melon seeds. 
  • You can change the veggie into paneer if you don't want to use mushroom.

Dhingiri Mutter
Have a nice day!!!

Pakoda (killu)Vathal Recipe | Vadam Recipes | Summer Specials

pakoda vathal
Pakoda vathal or killu vadam are the Onion Flavoured Indian Rice Fryums (vadam) . Without wasting the hot sun it’s a nice idea of making vadams at home. How to make vadams at home,step by step in an easy way.
This vadam you can use the left over rice if you have or use the cooked rice soak overnight. We don’t need any special tools or achu or mould to make this vadam,just our hand make this magic.That’s why it is named as killu vadam/vathal.
This onion flavoured vadam is taste like pakoda and it can be eaten as a evening snack also so as the name pakoda vadam/vathal. Cliked this before i go to India and made this here so any body can make this vadam no need to be in special place or any thing. Do try this am sure you love it,
Hope everyone started making the vathal.Mom makes almost all kind of vadams.I learnt from her and too posted some simple Vathal/ vadam recipe like kotharangai,moor milagai,kathirikai,sundakai,mangai. Aishu likes vadams and only for her i started learning form amma,now i can makes almost all the vadams myself.
Pakoda (killu)Vathal Recipe | Vadam Recipes | Summer Specials
Author : Premalatha Aravindhan Category : Condiments Recipes,Cuisine : TamilNadu 
Soaking time: overnight or 6 hrs   Preparation Time: 15 Mins Processing Time : 2-3 days
Ingredients:pakoda vathal

2 cups left over rice(cooked rice soaked overnight)
10 small onions(chopped finely)
1 tsp chilly powder
1/2 tsp fennel seeds
1 tsp salt

pakoda vathal
I have used the left over rice and soaked the rice overnight and then smashed it using the hands.
Take a mixing bowl and add the rice ,drain the excess water in it.
Add in the chopped onion , chilly powder, fennel seeds and salt mix well.

pakoda vathal

Spread a plastic sheet or cloth.Take 1 tsp amount of vadam and keep it in the sheet,you can use the hand and arrange it .complete it with remaining mix. once done leave it for a day to dry it in hot sun. Same day evening take out and change to a big plate.
Next day keep the plate in the hot sun. Repeat this for 2 days or till the vathal becomes completely dry.
Now the vadam is ready ,store it in a dry air tight bottle.Whenever required take it out and fry in oil ,serve it.
You can Make vatha kuzhambu using these vathal or  just fry it in oil and serve it as a side dish.
My Notes:
  • You need hot sun to make this vathal,you can keep it in balcony or terrace too.
  • Keep this vathal in hot sun for 2-3 days until it dry completely.
  • Store it in dry place in airtight container.
Do Make Vathal at home and enjoySmile

Jack Fruit Seed Pakoda | Easy Indian Appetizer recipes

Indian Appetizers are Methu Vadai,Masal Vadai,Cabbage Vadai,Cauliflower 65,Onion/potato Raw banana baji,Milagai bajji,mysore bonda,potato bonda , cashew pakoda,onion pakoda,thool pakoda.These are the appetizers which we usually makes at home. Jack fruit seed pakoda normally we won’t make at homes but some people heard about it. Last sunday my friend made this when we visited her home,i can’t able to guess initially till she tell the name “jackfruit seed” .The tastes is almost same like cashew pakoda. Got the recipe from her and sharing here. Thanks Dear vidhu for this recipe.
Have u Tried Jackfruit Seed Recipes??? Yup, i usually make jackfruit seed sambar,jackfruit seed poriyal, jack fruit seed stir fry other than that tried cutlet once. This is the first time that am making jackfruit seed pakoda.Do try this at home sure your family members would love it.
Jack Fruit Seed Pakoda | Easy Indian Appetizer recipes
Author : Premalatha Aravindhan Category : South Indian Snacks or Appetiser Recipes, 
Prep time: 3o mins   cooking Time: 25 Mins Cuisine : TamilNadu
Ingredients:Jack Fruit Seed Pakoda

1 cup Baji/Bonda Mix 
1 cup jackfruit seeds,cooked & halved
2 sprig curry leaves
1/4 cup water
Few mint leaves
1/2 tsp fennel seeds
Oil for frying
salt as needed

  • Peel the skin and boil the jackfruit seed til it become soft,make sure that it should be mushy. 
  • If you don’t have baji bonda mix ,you just add gram flour,rice flour and make this. 
Jack Fruit Seed Pakoda
  • In a mixing bowl add baji bonda mix or Gram flour,rice flour,chilly powder,salt.
  • Add in the boiled jackfruit seeds with the mix and then add the curry leaves,mint leaves,fennel seeds,mix well with batter.

  • Heat the oil and then slowly drop the pakoda inside and deep fry it.
  • Turn the other side and fry it,once it become golden brown take out from the kadai.

Jack Fruit Seed Pakoda

Have a Nice Day!!!

Briyani Kathirikai Recipe | How to make brinjal side dish for biryani Recipes

Briyani kathirikai \ kathirikai side dish for briyani recipe
Briyani kathirikai \ kathirikai side dish for briyani recipe is one of the tasty yummy brinjal preparation in muslim marriages.I have tasted this few times while my friend bring this in lunch box in school days.This style is simply superb and you will love it ,even you are not kathirikkai fan. Yes, this is the favourite of brinjal fans like me.
I made today little dry not like gravy because i love this way.If you want to make it like gravy then add little more water while you make.I always love this kathirikai with briyani and also veg chalna. These are yummy combo for briyani.
Briyani Kathirikai Recipe | How to make brinjal side dish for biryani Recipes
Author : Premalatha Aravindhan   Category :  South Indian Side dish | Briyani Side dish Recipes   Prep time: 10 mins  cooking Time: 30 Mins   Cuisine : South Indian
Ingredients:Briyani kathirikai \ kathirikai side dish for briyani recipe
4 Brinjal / Eggplants
2 tbsp oil
1 tsp black pepper corns
1/4 tsp Turmeric powder
1/2 tsp chilly powder
1/3 cup thick tamarind water
1/2 tsp Jaggery
a sprig curry leaves
Salt to taste
Dry Roast:
1 tbsp Peanuts
1/2 tsp sesame seeds
1/3 tsp methi seeds
Briyani kathirikai \ kathirikai side dish for briyani recipe

  • Dry roast the peanut,methi and sesame seeds.Grind it into a powder.
  • Wash and cut the brinjals into thin pieces.Heat oil in the kadai and then add the pepper corns,add brinjal cover and cook well.

Briyani kathirikai \ kathirikai side dish for briyani recipe

  • Once the brinjal cook well in the oil add in the turmeric powder,chilli powder,salt and the grinded powder mix well.
  • Add in the tamarind water and cook well.one brinjal becomes soft and thick,now add in the jaggery and then remove it from the stove.

My Notes:

  • Adjust the spice taste according to your taste buds.
  • I like to add jaggery usually if you dont like you can skip this step also.

Briyani kathirikai \ kathirikai side dish for briyani recipe
Have a nice day!!!

Nellikai Thokku(chutney) Recipe | Gooseberry Pickle Recipe

Nellikai Thokku
Indian gooseberry in English, Nellikai in Tamil is a sour, bitter, astringent and quite fibrous. Gooseberries are one of the best sources of natural vitamin C.Gooseberry Chutney-Nellikai (Amla) Thuvaiyal Recipe-Gooseberry Recipes or pachadi recipe is very famous in Tamilnadu Cusine.Collection of Nellikai recipes from India with recipe with wise images and tips ,you can get in Prema’s Culinary.
how to make nellikai urugai,or cooking nellikai is so simple and easy.This nellikai thokku is not like oorugai/urugai but tastes yum,you can have this with rotis and idly also.Perfect combo is the curd rice.This is one of the easy homemade pickle recipe which can be made instantly.No need keep it in sun for long days and you can make it at any time.
Nellikai Thokku(chutney) Recipe | Gooseberry Pickle Recipe
Author : Premalatha Aravindhan   Category :  condiments | Pickle Recipes   Prep time: 10 mins
cooking Time: 30 Mins   Cuisine : South Indian
Nellikai Thokku
20 medium sized,Gooseberry / Amla / Nellikai
1/2 cup sesame Oil
1 tsp Mustard Seeds
1/3 tsp hing/ Asafoetida
2 tbsp Chilly powder
Salt to taste

nellikai oorugai

  • Clean the nellikai and separate them from seeds.


  • Cook them for 15 mins or till they are cooked and then mash it .

Search results for nellikai oorugai

  • Heat oil in a kadai. Add in mustard, asafoetida and let them sizzle.Add in pureed nellikai and toss well with the oil.Add in chilly powder and mix well with the oil. 
Search results for nellikai oorugai1

  • Add in chilli powder and mix well with the oil.Now add in salt, jaggery and mix well. Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins .
  • Now switch off the flame and let them cool down.Store in a air tight container in fridge.Serve with rice and curry or curd rice. 
My Notes:
  • Make sure that the containers and spoon you are using should be dry.
  • 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.
  • 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.

Nellikai Thokku