HAPPY COOKING!!!

தமிழில் காண : கிளிக்  Hi All, GINGER GARLIC THOKKU / CHUTNEY! Does the name sounds different , Yes! The taste and recipe is also so simple and different. I read this recipe in Butterbetter facebook group written by Mr.Bala Thiru. The thokku is very good for digestion and tasted spicy , yummy too. The simple recipe is as below,  COOKING TIME : 15 mins. SERVINGS : 3 members . INGREDIENTS : Ginger 1” piece – 7 pcs. Garlic – 1/8 cup Tamarind – lemon sized. Salt – as required Dry red chillies – 2 or 3 Gingelly oil/ Ghee / Coconut oil – 2 tsp. Mustard – 1 tsp. Jaggery - lemon sized Turmeric powder- 1/2 tsp. METHOD : Grind ginger, garlic, tamarind, salt, chillies, turmeric to little coarse paste with very little water. In a kadai heat oil , followed by mustard the ground paste, jaggery and boil till oil leaves sides of pan. Remove from heat and serve hot with dosa or idli. The thokku stays good for a week when refrigerated.

தமிழில் காண : கிளிக்  Hi , GREEN CHILLI HALWA! Recently my sister came from Kochi brought this halwa to me. I was amazed by the name itself, how can a halwa can be made with chilli, spicy flavour? But to my surprise was halwa was awesome , with sweet, chilli flavor. Immediately I wanted to try it and after one trial the halwa came out perfectly and even better than store brought ones, my sister and brother in law loved it so much. The yummy, spicy, sweet, silky green chilli halwa recipe is as below, PREPARATION TIME : 1 HOUR. SERVINGS : 5 members. INGREDIENTS : Corn flour- 1/4 cup. Maida- 1/4 cup. Green chillies- 4 Sugar- 2 cups. Water- 1 cup. Ghee- 5 tblsp. Cashews- 10 nos. Cardamom- 3 nos (1/4 tsp powdered). Green food colour – few drops (optional). NEEDCLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD : Slit green chillies and remove seeds. In a wide pan heat 1/4 cup water with 1 tsp sugar. Add slitt

Hi All, Radish Kuzhambu! I normally make sambar with radish and once in a while for a change I make this kuzhambu too.. Radish is very good for health and also you can make few more dishes like Poriyal , Chutney , Sambar with radish. Here is the yummy, spicy , juicy radish gravy recipe for you, INGREDIENTS : Radish- 1 cup ( chopped). Onion- 1 no. Curry leaves - a sprig. Mustard- 1/4 tsp. Tomato- 1 no. Oil- 1 tsp. Salt – as required. Coriander leaves – 2 tbsp. TO FRY AND GRIND : Onion – 2 nos. Dry red chillies- 3 nos. Ginger- 1” piece- 1 Garlic – 5 pods. Cumin- 1 tsp. Fennel seeds- 1 tsp. Cinnamon- 1 piece. Cloves- 2 nos. Poppy seeds- 1/4 tsp. Curry leaves – a sprig. Coconut – 1/8 cup. Coriander seeds- 3 tsp. Turmeric powder- 1/4 tsp. Roasted channa dal- 1 tsp. Oil – 1 tsp. NEEDCLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. PREPARATION : Heat oil in a wide kadai and add the frying ingredients

தமிழில் காண : கிளிக்  Hi All, SWEET BONDA! I made this bonda for Ayudha pooja, As I told you Iam in little busy schedule to post any new recipes, I was not able to post it before. I made this bonds with rice and urad dal, Mini bondas soaked in sugar syrup tasted yummy. Mild sweet, yummy sweet bonda recipe is as below, INGREDIENTS : Raw rice- 1 cup Urad dal- 1/2 cup Baking soda- a pinch Salt- a pinch Sugar- 2 cup Water- 3/4 cup Lemon juice- 3 drops Oil – for deep frying. Red food colour- a pinch. NEED CLARIFICATIONS ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD : Soak rice and urad dal for 4 hours. Grind them without water to thick paste. Mix ground paste with salt, food colour, baking soda. In a wide vessel heat sugar and water till sugar dissolves. Now low down the heat and boil till the sugar syrup attains little thick ( just one stage before one string consistency). When you drop the sugar syrup with

தமிழில் காண : கிளிக்  Hi All, Betal leaf rasam! This rasam is essential during winter season to avoid cold and other flu, also betel leaves helps in digestion too. Whenever I get some betel leaves I make this rasam and it tastes yummy with hot rice and also we will take it as soup. Healthy , aromatic betel leaves rasam recipe is as below, INGREDIENTS : Betel leaves- 4 nos. Pepper- 1 tsp. Cumin- 1 tsp Coriander powder- 1 tsp. Garlic- 6 pods+ 4 pods Asafoetida- a pinch Coconut- 3 tsp Tomato- 2 nos ( medium sized). Tamarind- coin sized. Salt – as per taste Mustard- 1/4 tsp. Curry leaves- 2 tsp. Coconut oil/ Ghee- 1 tsp Coriander leaves – 2 tablespoon. NEED CLARIFICATIONS ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD :  Wash and remove the center thick part of betel leaves. Grind pepper, cumin, 6 pods garlic, coriander powder, 2 betel leaves, coconut to little coarse paste.  Grind tomatoes roughly. Soak tamari