Mullangi (Raddish) Sambar Recipe | Easy Sambar Recipes

 Mullangi / Radish/Molli Sambar is one of a flavourful sambar.It is also the easy radish sambar recipe which is made  without coconut.Radish leave their aroma and taste in this sambar. so if you like radish, then do try adding radish in sambar and you will love it.
Mullangi (Raddish) Sambar Recipe | Easy Sambar Recipes

Author : Premalatha Aravindhan Category : Sambar Recipes
Prep and cooking Time: below 40 Mins Cuisine : South Indian serves : 2-3

  • 1 cup toor dal
  • 2 cups peeled & sliced white radish/mooli/mullangi
  • gooseberry size tamarind soaked in ¼ cup water for 20-25 minutes and then squeezed with the juice extracted & strained.
  • 2-3 tsp sambar powder
  • 1 tsp mustard seeds
  • ¼ tsp fenugreek/methi seeds
  • 5-6 shallots,pealed
  • 1-2 dry red chilies
  • ¼ tsp asafoetida
  • ½ tsp urad dal/ black gram (optional)
  • 1 sprig curry leaves
  • 1 medium size tomatoes, chopped
  • 2 cups water
  • 2 tbsp oil
  • salt as required
Mullangi Sambar
  • Clean the dal well and pressure cook the dal with a pinch of turmeric in 2 cups water. Once the pressure of the cooker drops down on its own, open the lid.The dal would be cooked. if the dal is not cooked, then pressure cook again adding some water if required.lightly mash the cooked dal with a wooden spoon and keep aside.
  • Heat oil in another pan. add the mustard and let them splutter.Now add methi seeds, urad dal,dry red chilli and hing. Fry till the urad dal turns a light brown.
Mullangi Sambar
  • Add in the shallots. Fry till the shallots become transparent and then add the tomatoes and curry leaves. Fry for 2-3 minutes.Add the radish. stir and fry for a minute.
  • stir and add the cooked dal.
Mullangi Sambar
  • Add Tamarind water and salt. Stir and cook over medium flame till the radish slices are cooked. Simmer till the whole mixture is blended well and the raw aroma of the tamarind disappears.
  • Now add in the Sambar powder and stir well.If the sambar appears thick, then add some more water and simmer for a few minutes. garnish with coriander leaves. Switch of the stove.serve the radish sambar with steamed rice or idli or dosa.

    My Notes:
  • I didn’t use coconut in this sambar.If you want to add coconut you can add at the final stage.
  • In this recipe i used the home made sambar powder if you don’t have sambar powder you can use 1 tsp chilly powder and 2 tsp coriander powder.
  • You can also add the dry roasted chilly,coriander seeds,toor dal and coconut and add the powder in the sambar,we call it as arachivitta sambar.

Mullangi sambar

Have a nice day!!!

Ponnanganni Keerai Poriyal Recipe | Simple Poriyal Recipes

Ponnanganni Keerai
Ponnankanni keerai is the one of the green variety which we can get it in all season.It has lot of medicinal qualities and regular intake helps us good digestion.
Nutrition Value of Ponnankanni Keerai
It is body coolant. It gradually induces a change, and restores healthy functions without evacuations (Alterative). Specifically recommended in the case of – Fever, Eye ailments, Asthma, Gonorrhoea, Syphilis. It improves eye sight. As the name implies it improves one’s complexion. People say its good for Piles complaint and reduces flabbiness.

9 Easy and Simple Vinayagar Chaturthi Recipes | Ganesh Chaturthi Recipes 2014

Vinayagar Chaturthi or Ganesh Chaturthi is falls on August 29th 2014 this year .
On Ganesh Chaturthi, Lord Ganesh is worshipped as the god of wisdom, prosperity and good fortune. It is believed that Lord Ganesh was born during Shukla Paksha of Bhadrapada month. Currently Ganesh Chaturthi day falls in month of August or September in English calendar.
Hope you all are started the preparation for Vinayagar chaturthi. This Post helps you guys to plan the neivedyum or what to make for this year. Here you can find all kinds of Kozhukattais Recipes | Ladoos Recipes .Do click on pics to get recipes with step by step procedures.

Homemade Ginger Garlic Paste Recipe

ginger garlic paste
How come Indian cooking without  ginger  garlic paste ??? no chance and ginger garlic is indispensable.
Garlic has been proven to lower cholesterol and thin the blood, which helps prevent stroke, high blood pressure and heart disease. Garlic is great for the heart and circulatory system.It blocks the growth of cancer cells,therefore, people who eat garlic tend to develop less stomach and colon cancers.
Its really time saver if its made in bulk, which would last longer with out freezing it. So here's an easy recipe with easy home preservative to make ginger garlic paste last longer up to 1 to 2 months.

Homemade Ginger Garlic Paste Recipe
Author : Premalatha Aravindhan Category : Home made paste and powders Recipes
Prep and cooking Time: below 30 Mins Cuisine : South Indian
Ingredients:Ginger Garlic paste
  • 1 cup chopped Ginger
  • 1 cup peeled garlic cloves
  • 1 tsp Turmeric powder
  • 3 tbsp oil
Ginger Garlic paste
  • First take ginger wash,peel off the skin and cut that in to small cubes.
  • Peel garlic and chop if desire.Now put ginger and garlic together in to blender.Add turmeric powder and blitz to make it in to smooth paste.
  • Add oil to help in easy grinding process.
  • Once the paste is done.Remove paste in to clean glass jar and refrigerate immediately.
My Notes:
  • Be sure ginger is completely dry, after its washed.
  • Do not use water while grinding ginger and garlic.
  • For longer storage life, store ginger garlic paste in small jars and containers, instead of dumping whole batch in one jar.
  • Do not put the jar of ginger garlic paste on the side doors of refrigerator, instead of that find out the coldest possible area in your refrigerator and put always store ginger garlic paste.
Ginger Garlic paste
Have a Nice Day!!!

Vendakkai(ladies finger) Poriyal Recipe|Bhindi Sabzi Recipe

bindi sabzi
 Hi guys, how are you all...Totally missing you all and my blog.I am back here after my busy busy schedule,dont want to miss my blog baby.Here is the Quick Recipe , Vendakkai Poriyal.Aishu's fav and almost this will present on her lunch box.This can be make on many ways,but this is the most easy and quick way of making poriyal.This goes well with Sambar rice or any variety rice. My fav combo with simple rasam or curd rice.

Author : Premalatha Aravindhan Category : South Indian Side Dish,Poriyal Recipes
Prep and cooking Time: below 30 Mins Cuisine : South Indian serves : 2 to 3 

bindi sabzi 
1/2 kg Ladies Finger / Okra / Vendakaai
1 Onion,chopped
2 tbsp Grated Coconut
A sprig curry leaves
salt,as needed

For Seasoning:
1 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp split urad dal

1/2 tsp Cumin seeds


1. Wash okra and wipe it. You can also spread them on a plate or towel and let it dry.
2. Trim the edges and cut them into ¼ inch roundels. Chop the onion finely.
3. Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal and let it get roasted to golden brown.
4. Add onion and sauté till it turns translucent. Now add the okra and cook for a minute over high flame. You can see the okra beginning to stick to the pan.
5. Reduce the flame and add curry leaves and salt and mix well. Do not close the pan with a lid.
6. Cook over low flame for 4-5 minutes till the okra gets cooked well and becomes dry. Keep mixing in between.Finely add the grated coconut and fry well.Switch off the stove and transfer it in a serving bowl.     
How to choose good Bindi/okra/vendakai:
  • While getting ladies finger , always check by bending the tail part if it breaks easily then its tender and good to go.
1. You can chop the vendakkai/okra the day before and store it in an airtight container to prevent them for sticking together while cooking the next day.
2. Never ever close the pan with a lid while cooking okra.
3. Add salt only after the vendakkai is half cooked, else the salt will bring out the water from the okra and they will stick together.

Have a Nice Day!!!

Rasmalai(Mango Ras Malai) Recipe | Dessert Recipes | Mango Recipes

Mango Rasmalai
Ras Malai or Rosh malai is a Bengali dessert.The name Ras Malai comes from two parts in Urdu: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". It has been described "as a rich cheesecake without a crust.
Rasmalai is soaked in sweet, flavored milk.Here i have shared the mango rasmalai recipe which is too good for all special occasions and also for parties.
Rasmalai(Mango Rasmalai) Recipe | Dessert Recipes | Mango Recipe            
Author : Premalatha Aravindhan Category : Dessert Recipes Yeilds : 15-20 Rasmalais

Prep and cooking Time: 1 hrs and 30 Mins Cuisine : Indian/Bangaladesh serves : 2-3              

Ingredients:Mango Rasmalai
For Rasmalai Patties:
  • 5 cups milk
  • 2 tbsp lemon juice
  • 1/3 tsp Maida/Plain flour
  • 1/3 tsp Sooji/Rava
  • 1 tbsp Chopped nuts(optional)
  • 1 and 1/2 cups sugar(for sugar syrup)
  • 2  and 1/2 cups water(for sugar syrup)
For Milk mixture:
  • 3 cups of milk
  • 1/2 cup mango puree
  • 2 and 1/2 tablespoons of sugar (adjust to your taste)
  • 1/8 teaspoon crush cardamom
  • 1 tablespoon sliced almonds or pistachios to garnish
How to make Paneer for Rasmalai: 

Mango Rasmalai   
  •  Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.As the milk comes to a boil, add the lemon juice slowly and stir the milk gently.
  • The curd will start separating,immediately turn off the heat.
  • Drain it using a cheesecloth or muslin cloth.To take out the excess water squeeze the cloth.Now Paneer is ready.

How to make Rasmalai Patties:

Mango Rasmalai  
  • knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  • Now add sooji,maida,chopped nuts to the paneer and Knead it by dragging the palm of your hard on the paneer. 
Mango Rasmalai 

  • Divide the dough into equal parts and roll them into smooth balls or flat disc.
  • Make sugar syrup and then add the patties into the sugar syrup and let to boil.They will expand to about double in the volume while cooking in the syrup.Take out the patties from the syrup and squeeze them lightly,and keep aside. 

Mango Rasmalai
  • Boil the milk in a pan on medium heat until the milk reduce to about 1 and 1/2 cups.Add the cardamom and mix in.
  • Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the sugar and the Rasmalai patties in milk.Let it cook for few minutes.
  • After few minutes,remove it from the stove and let it cool for some times.
Mango Rasmalai
  • Add the Mango puree with the rasmalai and mix it.Mango rasmalai is ready.Refrigerate it for few hours.
  • Garnish with sliced almonds or pistachios. Serve the Rasmalai chilled.
1.Adding of flour and rava while making the patties is optional,we can skip that also.
2.If you want to make the rasagulla stop the step upto boiling the patties in the sugar syrup.After that you can refrigerate and serve.
3.You can make patties in any shape, round or flat disc.

Mango Rasmalai
Have a nice day!!!

Kanda Poha(Pohe) Recipe | Maharastrian Style Kanda Pohe Recipe with Video

kanda poha
kanda poha or onion poha is a popular Maharashtra breakfast recipe.Poha is the Maharashtrian word for flattened or beaten rice and kanda means onions. hence the term kanda poha or kanda pohe (pohe being plural of poha).
For variation you can also add boiled peas or grated carrot when making this poha recipe. I have also added grated coconut in the poha but this is optional.
Learnt this recipe from my friend snegal.She is from Pune.I have clicked few Maharastrian recipes will post them soon.

Kanda Poha(Pohe) Recipe | Maharastrian Style Kanda Pohe Recipe with Video ------------------------------------------------------------------------------------------------------------------------------
Author : Premalatha Aravindhan Category : Breakfast Recipes,Maharastrian Recipes
Prep and cooking Time: below 20 Mins Cuisine : Maharastrian serves : 2-3
Ingredientskanda poha:
1 and 1/2 cups thick Poha (flattened rice)
1 large Onion, finely chopped
1 tsp Cumin seeds
A pinch Hing
1/4 cup Peanuts 
1/4 tsp Turmeric
1-2 Green chillies, or as per taste, thinly sliced
1/2 tsp Sugar
Few sprigs of Curry leaves and Cilantro
Salt to taste
Lemon juice to taste
kanda poha

  • Wash the rice flakes in cold water very well.Let it drain for 10 minutes.
  • Add in cumin seeds,green chilly,curry leaves and asafoetida. When the seeds splutter, add the peanuts and stir until roasted. You can alternatively roast/toast the peanuts separately and add them towards the end too.
  • Now add in the onions and fry,till it become soften.


  • Now add in the turmeric powder,poha(little by little),coriander leaves and salt.Mix it well.
  • Sprinkle little water if the poha is too dry.

kanda poha

  • Add in sugar and mix well. Once done remove it from the stove
  • Now the poha is ready to serve.Garnish it with coconut and coriander while serving.

Notes: 1. We can add some lime juice while soaking the poha or sprinkle some lemon juice while cooking it.
2.You can also add boiled peas or grated carrot when making this onion poha recipe. i have also added grated coconut in the poha but this is optional.

kanda poha

For More Details watch this Video,

6 Most Beautiful Barbie doll cakes | How to make Princess Cake with video

Barbie cake
I have been making many Barbie dolls cakes from the time I started for my daughter’s birthday couple of years back. That cake recipe and how to make Barbie doll cake I posted long back too, after which most of the time for my daughter or her friend’s birthday request always come to Barbie doll cake. Of course little gals love their Barbie . After Aishu birthday party everyone asked me to make same kind of cake for them too and specially her friends.

Pudina Thogayal Recipe(without Coconut) | Idly Dosa Side Dish Recipes

pudina thogayal
Pudina(Mint) Thogayal recipe, is a very quick and easy to make which goes very well with Idili and Dosas.  Pudina(Mint) has a fragrant smell which everyone loves to have. Pudina(Mint) leaves are beneficial in many health related issues also. I used to make this frequently at home.
I make this Mint/Pudina thogayal slightly different from the other thogayal  that I make usually.I will temper the mustard seeds,urad dal and curry leaves in oil and then add it while grinding the mint leaves.This gives extra fragrance to the chutney.We can refrigerate this up to a week by grinding it very thick without much water and coconut.
Whenever am sick i will make this thogayal and have it with and rasam.we can also mix this thogayal with steamed rice and pack this for kids lunch box.Sure they will love this thogayal rice.

Pudina Thogayal Recipe(without Coconut) | Idly Dosa Side Dish Recipes
Author : Premalatha Aravindhan Category : Idly Dosa Side Dish,Chutney Recipes
Prep and cooking Time: below 30 Mins Cuisine : South Indian serves : 2-3

A bunch Pudina/Mint leaves
3 dry red chillies (adjust according to your taste bud)
1 and 1/2 tbsp Urad dal
Hing a generous pinch
A small bit Tamarind or 1/4 tsp Tamarind paste
Salt as needed
To Temper: 1 tsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
A sprig curry leaves

Clean and wash the mint leaves. Drain the water completely.

pudina thogayal
  • Clean the leaves and make it ready.
  • In a kadai heat the oil and temper the mustard seeds,urad dal and curry leaves.Take it out in a plate and let it cool for few minutes.
  • In the same kadai roast the dry chilly ,urad dal and hing,take it out in a plate.
pudina thogayal
  • Finally add in the mint leaves and fry it for while and take it out in a plate.Cool down completely.
  • Now drop the fried dal,dry chilly,hing and mint leaves, grind it with little water.
  • Finally add the tempered ingredients like mustard seeds and curry leaves and grind it together with the mint leaves paste.Don’t grind it too much just grind it coarsely.Thogayal is ready.Transfer it into a serving bowl and serve it with hot idly or dosai.
1. Don’t add too much water while grinding.
2.Grind the chilly,dal and mint first and then finally add the tempered ingredients,just give a pulse.don’t grind it too much after adding the tempered ingredients.

pudina thogayal
Have A Nice Day!!!

Murungai Keerai (drumstick Leaves) Poriyal Recipe |முறுங்கை கீரை

Murungai Keerai Poriyal
Murungai Keerai (Drumstick Leaves) are green leafy vegetables which contains protein. Also, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. It should be there in our routine diet. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any  kuzhambu varieties . Only the cleaning part takes time but its good to spend time for a good cause isn't it?
When consuming proper iron in our regular meal, it helps to reduce weight. I have added dal in this recipe but do try this with kollu,it taste very good at the same time its very good for weight watchers.
Murungai Keerai (drumstick Leaves) Poriyal Recipe |முறுங்கை கீரை
Author : Premalatha Aravindhan Category : South Indian Side Dish,Poriyal Recipes
Prep and cooking Time: below 40 Mins Cuisine : South Indian serves : 2

1 bunch or 200g drumstick leaves
A hand full moong dal
1 tbsp grated coconut
salt,as needed

For Seasoning:
1 tsp Oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 dry red chilli

  1. Remove the drumstick leaves from its stem and clean it. Boil the moong dal in a pan,with a cup of water in low flame and allow it to boil till it is cooked but not mushy.
  2. Heat oil in a pan and then add mustard seeds in it. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown colour. Then add the drumstick leaves and salt and mix well.
  3. Allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes.
  4. Finally add the grated coconut and mix well.Remove it from the flame.The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee.
1. Instead Moong dal we can add toor dal also.
Murungai Keerai Poriyal
Have a Nice day!!!

Beets Pulav(Rice) | Beetroot Rice |Kids Lunch Box Menu

Beetroot Rice
Hi guys,I am back with a healthy kids lunch box menu,Beets Rice/ Pulav. Beets and Bindi are aishu’s fav veggie. While packing the lunch i just clicked to share the recipe here.Hope you all love this.

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!!!