Ulundhu Congee / Urad Dal Congee

Urad dal/Ulundhu Congee is good for health, especially for bones. It is easy to prepare and highly recommended for girls in teenage. It is good for bone health.
You can have it for breakfast or dinner and it can be digested easily.

Try it at your home and enjoy this healthy and delicious Ulundhu Congee with your family.

Serving: 4 pax
Preparation Time: 10mins

cooking Time: 30mins


Whole Urad dal 1 cup (skin peeled).
Freshly grated coconut3 tbsp
Cardamom powder1 tsp
Jaggery2 cups


Break or grate the jaggery and add 1/4th cup of water to it and boil. Once it dissolves, filter the mixture to get rid of dirt from the jaggery syrup.

This will be little sweeter, if you like to have less sweet you can reduce 1/4th cup jaggery. Keep the syrup aside for later use.


1. Wash the urad dal thoroughly and soak for at least 2 hrs.
2. Blend the urad dal into a fine paste along with freshly grated coconut.
3. Mix this urad dal paste with 3 cups for water. Keep it little watery.
4. Take a heavy bottom vessel and transfer the mixture to that vessel.
5. Use burner stove or induction stove and boil the urad dal congee.
6. Keep stirring the urad dal congee continously, otherwise it will stick on to the bottom of the vessel.
7. Let it boil for at least 8 – 10 mins.
8. Once urad dal congee is cooked well, then add the jaggery syrup to the urad dal congee.
9. continue stirring and now add the cardamom powder.
10. Mix well and once congee reached the correct consistency, turn off the flame.
11. Serve the congee hot and enjoy.

Homemade Veg Pizza

Pizza is a favourite Italian food for every child.
Let’s make a scrumptious pizza at home.

Serving: 6 pax
Preparation Time: 45 min


for Pizza Base:
All purpose flour/Maida1 cup
Whole wheat flour1 cup
Baking Powder2 tsp
Curd1 cup
Salt½ tsp

Mix all the ingredients and make a soft dough. Give enough pressure and knead well.
Cover it and keep aside for at least 30 minutes

for Pizza Sauce:
Tomato4 (ripped)
Garlic2 pods
Chili powder1 tsp
Turmeric powder½ tsp
Black pepper1 tsp crushed
Italian mixed herbs2 tsp
Olive Oil1 tbsp
Saltto taste

Blend the tomato in the blender to make a puree.
1. Heat olive oil in a pan(can use butter also)
2. Add finely chopped garlic and fry until it turns golden brown in colour.
3. Add tomato puree to the pan.
4. Also add salt, Italian mixed herbs, chili powder, turmeric powder and crushed black pepper.
5. Let it boil for a few minutes.
6. Keep stirring the sauce.
7. Cook until the oil separates.
8. When the sauce thickens, put off the flame.
9. Homemade pizza sauce is ready.

for Vegetables:
Onion1 big
Broccoli150 gms
Capsicum150 gms
Paneer150 gms

Wash and cut the vegetables into thin slice. You can also use vegetables of your choice.

Other Ingredients:



1. Preheat the oven to 180 degree Celsius.
2. Divide the dough into 8 parts to make 4 pizzas.
3. Roll the dough into a thin circles(7″ in diameter).
4. Then, spread the cheese on top.
5. Let’s make two-layer pizza.
6. Place another thinly-rolled circle on top.
7. Form the crust of the pizza by folding the edges inwards.
8. Spread homemade tomato sauce on top of the second layer of the pizza.
9. Next, spread your mixed vegetables on top.
10. Now cover the pizza with your favourite kinds of cheese.

Bake the pizza for 15 to 20 mins.
Enjoy your homemade delicious pizza.

Lemon Poha (அவல் உப்புமா)

Lemon Poha is a healthy south Indian breakfast. Poha is rice flakes/beaten rice.
Poha is also light on the stomach and can be easily digested. Therefore, it can either be had as the first morning meal or as a light evening meal. 
Simple recipe with great taste.

Serving: 4 Pax
Preparation Time: 20mins


Poha   / Rice flakes                                           2 cups
Sprouted green moong dal       ¼ cup(optional)
Onion1 big
Dry Chilli2
Ground nuts/ Peanuts¼ cup
Lemon Half, Medium sized
Mustard seeds½ tsp
Split Urad Dal               ½ tsp
Hing/asafoetida½ tsp
Turmeric powder                        ½ tsp
Coriander leaves few
SaltTo Taste


Wash Poha and soak it with little water.
Chop onion finely.


1. Heat oil in a pan.
2. Season with mustard seeds, split urad dal and hing.
3. Then add dry red chili, finely chopped onions and saute until the onion turns golden colour.
4. Add groundnuts/peanuts and fry until it is cooked.
5. Now add sprouted green moong dal and saute for a while then add salt and turmeric powder.
6. Sprinkle some water, mix well and cook the sprouted green moong dal.
7. After few minutes add soaked Poha and mix well.
8. Stir well so that it will not stick to the pan.
9. Sprinkle some more water and cover the pan and simmer the flame and cook for a while.
10. Once the Poha is cooked put off the flame and squeeze the half lemon and mix the Poha well.
11. Now Lemon Poha is ready to serve.
12. Garnish with chopped coriander leaves before you serve.

doduttu (sweet)

Herbs And Pulses

Nutritional Value of Rava

1. Made from durum wheat, Semolina digests slowly making you feel full for a longer duration of time.
2. Semolina improves kidney function.
3. Semolina is a good source of several B-Complex vitamins [thiamine, folate] and Vitamin E, which help to support your metabolism and in building the immune system of the body.
4. It is rich in minerals, such as phosphorus, zinc and magnesium which help strengthen the bones and improves the nervous system.
5. It is rich in iron.


Rava 1 cup
Sugar 1 to 1¼ cup
Maida ¼ to ½ cup
Sesame seed(white) 1tsp
Salt 1 pinch
Cardamom powder ½ tsp
Oilto fry


Rinse and soak Rava with very little water at least for ½ an hour, so that Rava will absorb all the water.

Add 1 cup sugar and ¼ cup water to another bowl.

Heat it and let…

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Raw Onion Chutney

Herbs And Pulses

This is an instant Chutney. No need to fry or boil or cook. Just grind it and season it. Tasty Chutney is ready.


Onion2 big sized
Tomato4 medium sized
Dry red chili4
Mustard seeds½ tsp
Split Urad dal1 tsp
Curry leavesfew
Salt to taste


This is a very easy and delicious Chutney.
1.Take the blender jar and add roughly chopped onions, tomatoes, dry chilies and salt.
2.Grind it to fine paste/ chutney, no need to add water.
3.Transfer it to another bowl.
4.Heat oil in a pan and season with mustard seeds, split urad dal, curry leaves and Hing / Asafoetida, then pour it on Chutney.

Now enjoy this simple and delicious Chutney with Idly and Dosa or any other tiffin varieties.

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Thakkali / Tomato Sambar

Tomato Sambar goes great with Idly and Dosa. The Tangy taste will stays in your mouth.

Tomato Sambar is easy to make and very very tasty.


Ingredients                        Measurement
Onion                                       1 medium sized
Tomato                                        3 small
Freshly grated Coconut                              ½ cup 
Roasted gram                    2 tbsp
Turmeric powder                       ½ tsp
Mustard seeds1 tsp
Green Chili                             1 (medium sized)
Red Chili powder                         1 tsp
Fennel seeds                                1 tsp
Split urad dal                                                  1 tsp
Curry leaves                                1 strand
Coriander leaves                         1 fist
Salt                                                      to taste
Oil2 tsp


1. Chop the onion roughly.
2. Chop 1 tomato finely.
3. Blend 2 tomatoes, roasted gram, fennel seeds and freshly grated coconut into a fine paste.
4. Cut/slit the green chili.


1. Heat a pan with oil.
2. once the oil id hot, Season with cinnamon and cloves.
3. Add in cut slit green chili, curry leaves, roughly chopped onion and saute for a while.
4. Now add finely chopped tomatoes and saute well until tomatoes turns mushy.
5. Add in turmeric powder and red chili powder(here I am using 1 tsp, if you like to have spicy sambar add chili powder of your taste).
cook until raw smell of chili powder goes off.
6. Now time to add in the blended mixture and salt. Mix well and add 1 to 2 cups of water and let it boil.
7. Add chopped coriander leaves and continue to boil. Boil the sambar for 3 – 5 mins.
8. Once the Sambar is thickens, turn off the flame.
9. Enjoy this tasty Thakkali Sambar with Idly/Dosa.

Rava Ladoo

Rava Ladoo is a traditional Indian sweet

There are different ways to make Rava ladoo. This is my way of making.
Rava/Sooji/Semolina Ladoo is full of nutrients.


Rava / Semolina / Sooji 2 cups
Freshly grated coconut                   2 cups
Sugar                                                   1½ cups
Salt                                                     a pinch (not more than a pinch)
Cardamom  powder                       1 tsp
Ghee                                                  4 tbsp
Milk                                                      2 tbsp
Cashew nuts                                       2 tbsp(broken)

1. Preparation Time 10mins
2. Cooking Time 10mins
3. Serving ~30 ladoos


1. Take a wide pan(preferrably non-stick pan).
2. Keep the flame low to medium.
3. Heat ghee and put broken cashew nuts, roast it for few seconds. Don’t let the cashew nuts change colour.
4. Now add freshly grated coconut, no need to fry for long, just saute for a minute.
5. And then add Rava, here I am using roasted rava, if you are using regular rava fry it for a longer time, until the aroma comes.
6. Add salt and cardamom powder to the mixture and mix well until it combines evenly.
7. Reduce the flame to low and add sugar.
8. Mix everything until it combines well.
9. Put off the flame and finally add the milk to the mixture and mix well.
10. Transfer the Rava Ladoo mixture to another plate and let it cool down a little.
11. Before it cools down completely, make the mixture into small small ladoos.
12. Take a small portion from the mixture and squeeze it with your palm and make balls, called ladoos.
13. Enjoy this delicious and mouth-watering Rava ladoos

Garlic Chutney / Poondu Chutney

Garlic Chutney is a tasty and healthy chutney. Make this chutney in just two steps.


Garlic pods                                        1 full hand / 70 gm(peeled)
Tomato2 big
Dry red chili2
Salt to taste

For Seasoning

Mustard seeds ½ tsp
Split urad dal 1 tsp
Curry leaves few


1. Add Peeled garlic(you can use garlic without peeling the skin also), dry red chili, tomatoes and salt to the mixie jar.
2. Grind it without adding water.
3. Transfer to another bowl.
4. Heat oil in a pan and add mustard seeds, split urad dal and curry leaves.
5. Pour this to the chutney.
This is very easy to make and healthy Chutney too.

Good combination with south Indian Tiffins.

Sprouted Green Moong Dal Poori/Chappathi

Sprouted Green Moong Dal Poori/Chappathi.

Make a healthy poori with Sprouted Green moong dal.


Whole Wheat flour2 cup
Sprouted Moong Dal1 cup
Green Chili2
Ginger1 inches stripes
Oil to fry
Salt to taste
step by step Poori making

Wash the green moong dal and soak it overnight, next morning drain the water, close it and keep it aside for until next day to get the healthy sprouted green moong dal. It has lots of health benefits. Lets make delicious and healthy sprouted green moong dal poori.


1. Blend the Sprouted Green moong dal, Green chili and ginger in a mixie jar with/without adding water. Both can be done.

2. Mix this mixture with Whole Wheat flour, salt and 1 tsp of oil, and make a soft dough.

3. Knead the dough soft and keep it aside for 30 mins.

4. Make small balls and then roll it for Pooris.

5. Heat enough oil in a kadai and fry then pooris.

6. Very tasty and very healthy poori is ready

Tasty and Healthy Dinner for all

Ginger Chicken

Spicy and juicy Ginger Chicken masala.


Chicken            250 gms
Onion1 big sized
Tomato2 medium sized
Chili Powder1½ tsp
Turmeric Powder1 tsp
Ginger & Garlic Paste1 tbsp
Cumin Seeds1 tsp
Green Chili2 (slit)
Ginger                 2 inches stripes
Oil             2 tbsp (gingelly Oil)
Salt to taste


Remove the skin and wash the chicken thoroughly.
Slice the onion.
Chop the tomatoes.

1. Heat oil in a kadai. Use gingely oil to make Ginger Chicken Masala.
2. Fry sliced onion until it turns to light golden brown in colour.
3. Then add chicken pieces and saute well, after 5 mins add ginger & garlic paste and turmeric powder.
4. Keep mixing the chicken untill the raw smell of ginger & garlic paste goes off, when the chicken is half cooked add chopped tomatoes, chili powder and salt.
5. Mix the ingredients well until combine, then cover the kadai with a lid and simmer the flame and cook, mix the chicken in between, if needed add ½ to 1 cup water and cook the chicken until the oil separates.
6. Check the salt & spice and adjust. When the chicken is cooked completely and the oil separates, switch off the flame.
7. Garnish with 1 tsp of cumin seeds, cut slit green chili and thin strips of gingers.
8. Cover the kadai with lid and let it rest for at least ½ an hour before serving.

Tasty and aromatic Ginger Chicken is ready.

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