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Bisi Bele Bhath - Easy Method

Bisi Bele Bhath - Easy (Pressure Cooker) Method

Friends, I want you to try this easy, pressure cooker method of preparing very simple bisi bele bhath which I make frequently. I will post the detailed version of the traditional bisi bele bhath recipe in the future. Click the link for the recipe for Bisi Bele bhath spice powder.

Not always we need make the traditional food to feel good. This pressure cooker method of bisi bele bhath is one such saviour. Is it not a boon to have such a dish with easy recipe yet good to eat?

Mostly I make the spice powder just before making the rice. Sometimes, I make it the previous night. You can make this rice with just onion and tomato for a quick hot dinner. If you are in a good mood to play an orchestra in your kitchen, then go ahead and add more varieties of veggies (green beans, carrot, peas, soaked peanuts, drumstick, mochai kai etc,). This is a typical soul food. Goes very well on a rainy day.😍. Okay now let me not waste any more minute. Here i…
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Sorakkai Kootu / Bottle Gourd Dhall

Sorakkai Kootu / Bottle Gourd Dhall The health benefits of the sorakkai / bottle gourd or fondly called as Lagenaria siceraria by botanists.. are that it promotes weight loss, helps digestion, treats constipation, provides cooling effect, replenishes loss of water content, keeps the heart and liver healthy, blah blah.. and lot more. But the main reason I like to use sorakkai is because.. its easily available and cooks quickly. Sorakkai kootu is a one pot dish.

Sorakkai  is such a polite vegetable, it does not have any intense flavour so it compliments  any other ingredient you add with it. There is one dish which my ammamma and mom makes - sorakkai-shrimp (prawns) curry, where the sorakai takes up this shrimp flavour and the whole dish tastes shrimp-licious !
Okay.. now back to sorakkai kootu.. This kootu is such an easy time-friendly dish which goes well with white rice, chapathi, or as sidedish for kara kuzhambu rice. Its an one-pot dish. 
Tempering with simple spices keeps it mild a…

Avocado Milk Shake

Avocado / Butter Fruit Milk Shake I started making avocado milk share few years back and now I am a big fan of it. Very few ingredients and good to taste. That lovely light green shade.. beautiful.. and absolutely healthy. Excellent evening filler for kids.

Choosing an avocado..
Choose an avocado which has nice and smooth and glossy skin. The stalk end should be clear without any blemishes. 



To check whether the avocado has ripened, the skin should have turned completely dark violet, when you press with your thumb, it should yield. But we never get such perfect avocados in shops. We mostly see only fully green ones. And sometimes half green-violet ones. I choose this second type (half green-violet) which has started to ripen. I never buy fully green ones as I had never been able to ripen this at home. 
If you had bought half ripe fruit i.e., fruit that has turned half violet, then wrap it in news paper or in a paper bag and keep it on the dining table or on counter top for a day. Keep …

Kadalai Urundai - Indian Peanut-Jaggery Balls

Kadalai Urundai / Kadalai Mittai
I can assure that anyone born before 1990 will have this kadalai mittai in their childhood favourites list. Those small bite-size dark brown peanut-jaggery balls.. for which we used to drool when we used to go to shops with mom. Those days these candies were not individually wrapped in fancy wrappers. There used to be one big packet of 1kg weight tied in a rope and hung at the entrance of the shop literally dashing our heads or kept in big glass jars. The shop keeper used to put his hand inside and pick out, count them and wrap it in daily news papers. Those kadali mittais used to taste like the ones which we make now at home.. not very hard.. slightly softer. Most of you would have forgotten how it tasted too as these days people do not make it at home too.

Then came this kadali mittai burfi which was crunchier and added glucose and sugar along with jaggery to make it crunchier. There.. gone the original jaggery flavour! Still, it is one of the least …

Bitter Gourd / Paavakkaai Podi

Paavakkaai Podi
This is a very simple dish / podi / fry of the bitter gourd or the paavakkai (we fondly call it as Momordica charantia). This paavakkai podi is made with very few ingredients. The sauteing process takes little time. But worth waiting. Personally, I like this recipe made with paavakkai than other dishes as the others are more bitter. 😁
This podi stays good in fridge for few days. It goes well well with plain white rice or curd rice.
Let me show how I make it.

For more stir fry / Poriyal recipes click - Poriyal / Stir fry


Ingredients: Paavakkai / bitter gourd - 500 gramsGarlic - 5 big clovesChilli power - 1/2 teaspoonCoriander powder - 1/2 teaspoonTurmeric powder - 1/4 teaspoonSalt - as per tasteUrad dhal - 1/2 teaspoonMustard seeds - 1/2 teaspoonAsafoetida - 1 pinchJaggery - 1/2 teaspoonOil - 2 tablespoon Procedure: Grate the bitter gourd in a grater. You can also whip it in a blender to the grated consistency. You can also use a food processor.Finely chop the garlic and …

Channa Masala - All Time Favourite

Channa Masala - Evening Snack or Side dish Channa masala is a typical spicy Indian dish made with chickpeas / channa dhall / kondai kadalai. If it is made little less spicy, sprinkle some sev, chopped onions and coriander leaves, then it is ready for evening snack. Just make it little more spicy, then it makes an excellent side dish for chapathi or poori. If you are a little easy person, then you can have it along with white rice, jeera rice,other variety rice or even with bread.


I use some store bought spices as it saves some time in my busy morning. In my house, on a week day, making poori and channa masala for break fast is a big task. I have to be more cautious about the taste as I have to pack a separate box for my daughter's friends too.

For more recipe of side dishes - Side dishes.

Here is my recipe for channa masala, the way my daughter likes it..
Ingredients: Chick peas / kondaikadalai - 300 gramsOnion - 2 bigTomato - 3 mediumGinger - garlic (crushed) - 1 tablespoonGreen ch…

Sorakkai / Bottle Gourd Poriyal with Peanuts

Sorakkai Poriyal with Peanut Shower This recipe is again from my dad's native. Since they cultivated peanuts, they had peanuts whole year round. As I told you earlier in my agathi keerai poriyal recipe post, my dad grew up eating peanuts as morning snack, evening snack, before-bed snack and even mid-night snack.


For snack, we roast peanuts, boil peanuts, roast them in hot red fuming coals in the aduppu, burn them with other dry twigs or plants, or if nothing else.. just eat it raw !

And today, I am going to use powdered peanuts to sorakkai. Almost the same recipe as agathikeeraiporiyal.. but with sorakkai.

For more poriyal varieties click here - Poriyals Ingredients:Bottle gourd (sorakkai) - 500 gramsGarlic - 5 cloves (pealed and crushed)Turmeric powder - 1/4 teaspoonChilli powder - 1/2 teaspoonCoriander powder - 1/2 powderSalt - 1 teaspoonPeanut - 1/2 cup (roasted)KuzhambuVadagam - 1 teaspoon Procedure: Take the cut the bottle gourd, add 1 cup of water, turmeric powder and salt and…

Mint-Curry Leaves Chutney

Mint-Curry Leaves Chutney - Pudhina Karivepilai Thogayal
This pudhina-karivepilai thogayal is what I am frequently doing after they started to give bunches of curry leaves for free (they say so and I know there is nothing free in this world) in the vegetable shops. Somehow, if I make karivepilai podi at home, my folks prefer to have just twice when it is still fresh. After that no one prefers it. So my beloved friend L gives me few spoons of fresh karivepilai podi when ever she makes and we love it 😋. Hence I make this refreshing chutney / thogayal with the curry leaves and mint leaves.

This mint and curry leaves chutney goes well with plain rice or curd rice or idli/dosa or tomato rice. There is no strict measurements of mint and curry leaves for this recipe. I just do with how much ever is left over in my fridge. Let me show you how I do this thogayal. Ingredients:Mint - 1 bunchCurry leaves - 1 cup pressedginger - 1 (1 inch piece) Dry red chillies - 4Green chillie - 1 (optional)Ura…

Karunai Kizhangu Varuval / Elephant-Foot Yam Fry

Karunai Kizhangu Varuval / Elephant-Foot Yam Fry
This karunaikizhangu varuval / elephant foot fry is my favourite from my childhood. I wait for my mother to move out of the kitchen after making this. Then, I quietly sneak in, take a spoon, and start digging out the karunaikizhangu pieces one by one from that kadai. When my mother comes back she will be like.. " where did the karunaikizhangu go?!" 😈.. And yes.. my mom knows where it went.. :) My grandmom makes it as nice and firm pieces. But my mom makes the yam little over cooked. I prefer my grandmom's. Always in-shape pieces. The karunaikizhangu varauval is again another dish with minimum ingredients. To make it crisp is what takes time. But its worth it. Lets go to the recipe.

For more stir fries and roasts click - Stir fries / roasts / curries Ingredients:Karunaikizhangu / elephant foot yam - 500 gramsGarlic - 8 clovesChilli powder- 1 teaspoonCoriander powder - 1 teaspoonTurmeric powder - 1/2 teaspoonSalt as required…

Chilli Parotta - Restaurant Style

Chilli Parotta - Restaurant Style

I actually do not remember when I started to eat chilli parotta in restaurants.. probably that is when I stopped listening to my parents and started eating JUNK.😈. Not every restaurant gets it tasty. Only few restaurants make tasty chilli parottas. If the chilli parotta master leaves the restaurant, thats it.. the tasty chilli parotta also is gone ! Eventhough chilli parottas were tasty, I had a little guilt while eating them as they were deep fried and artificial colours were added. Occasionally we have chilli parotta at Baalaji Bhavan, Annangar east. Here they do not deep fry the parottas.. but add food colour. They top the dish with lots of roasted cashews and curry leaves which are my favourite. Your fork has to pass through this curry leaves to reach the chilli parotta. Generally if you are the person who picks out the curry leaves.. you won't do that now. You got to try this with the fried curry leaves and cashews.
It's okay to pamper y…