Butter Murukku
Method: For Pottukadalai Powder, grind little more than 1/4 cup pottukadai (Chutney Dhal) in a mixie to a fine powder. Sieve it and take the required powder. Sieve… Read More »
Potato Pakoda
Method: Wash potato and chop it finely with the skin. Chop onion, green chilli, coriander leaves and curry leaves finely. Coarsely powder the black pepper. In a broad… Read More »
Keerai Cutlet
Method: Wash and chop the greens into tiny bits. Chop onion and tomato finely. In a kadai put two to three teaspoons of oil. When it is hot… Read More »
Pepper Kara Sev
Method: Sieve both rice and besan flours. Coarsely powder the black pepper. In a flat bowl or in a plate put ghee, cooking soda and salt. Rub with… Read More »
Karaboondhi
Method: Heat Oil in a big kadai. Mix besan, rice flour, red chilli powder, asafotida powder, baking soda, kesar colour, salt and make a batter like dosa batter…. Read More »
Ribbon Pakoda
Method: Sieve both besan and rice flour. Put it in a broad vessel. Add chilli powder, asafetida, butter and salt and mix by hand. Then add water little… Read More »
Mullu Murukku
Method: Sieve both rice and besan flour. Put it in a broad vessel. Add red chilli powder, asafetida and salt and mix well. Melt butter or ghee and… Read More »
Omapodi
Method: Soak omam in hot water for about one hour. Strain the water and keep aside. Grind the soaked omam to a paste. Add the strained water to… Read More »
Medhu Pakoda
Method: Chop onion, green chillies and ginger. Put butter or vanaspathy in a broad vessel. Add baking powder and rub it to get a frothy texture. Add chopped… Read More »
Brinjal Besan Curry
Method: Cut the brinjals into lengthwise thin slices. Chop onion and ginger. In a kadai put the oil and when it is hot add mustard. When it pops… Read More »
Mango Halwa
Mor Kuzhambu
Stuffed Brinjal Curry
Brinjal Fry
Wheat Rawa Sweet Pongal
Brinjal Kara Kuzhambu
Apple Halwa
Wheat Rawa Adai
Ridge Gourd (Peerkankai) Dhal
Milk Halwa