Archive for the ‘Recipes’ Category

Orange skin kuzhambu

Almost everyone of us like to eat oranges because of its sweetness and the appealing colour. But we tend to throw away the skin and enjoy the inner stuff. Actually there are many nutrients in the skin. They are rich in vitamin C, fiber and the pigment helps in vision. So here is one recipe made out of orange skin with its citrus flavour.  Since this is Orange season I bought some. After eating the tasty fruit, I wanted to make my favourite gravy with its peel/skin. This goes well with upma, pongal, dosai etc.,


Orange skin- from two oranges.

Tamarind- Lemon size

Red Chilli – 2

Green Chilli – 2

Rasam powder- 2tsp

Turmeric powder-1tsp

Jaggery – 1 tsp

Salt – To taste

For Tempering

Mustard- 1tsp

Toor dhal- 1 tsp

Channa dhal-1tsp

Urad dhal-1tsp

Gingelley oil- As required


  • Take the peeled orange skin and cut it into small pieces.
  • Take the tamarind, add water (Almost a cup), boil it and extract the juice.
  • Heat the pan and add oil. Now add the mustard. Once it sputters, add the toor dhal, urad dhal, channa dhal. Saute it until it turns golden brown.
  • Add red chillies and green chillies. Saute for 30 seconds.
  • Now add the orange skin and saute it for one to two minutes.
  • Add tamarind extract, turmeric powder, rasam powder, jaggery, salt and mix well.
  • Allow it to boil until you get the right consistency. It should not be too thick or too watery.
  • It goes very well with rice, Dosa, Pongal .

Note: If you find it too watery, add 1 tsp of rice flour into it and mix well without forming any lumps.

          You can also use green chillies if you like its flavour.


Beetel leaves-Coconut ladoo

Beetel leaves- coconut ladoo is an unique sweet that can be made very easily. I had lot of beetel leaves at home and started experimenting with different recipes out of it. One of them is the ladoo. This ladoo is chewy, soft and people who love sweet paan will definitely love this.


Beetel leaves- 5

Condensed milk- 1/2 cup

Ghee – 2 tsp

Dessicated coconut- 1 cup + for coating

Green food colour- 1 drop(optional)

Gulkand- 1/4 cup

  • Remove the stem of the beetel leaves.
  • Chop it into small pieces and add it to a mixie jar.
  • Add condensed milk and grind them to a fine paste.
  • In apan add ghee and dessicated coconut.
  • Roast the coconut for 2 minutes.
  • At this stage add the food colour and mix well.
  • Finally add the ground condensed milk-beetel leaves paste and stir well.
  • At one stage it starts thickening and will leave from the sides.
  • Turn off the stove and allow it to cool.
  • Now take a portion of the ladoo dough, flatten it on your palm.
  • Place the gulkand at the centre and close it well to form a uniform sized balls.
  • Finally coat it with dessicated coconut.
  • The paan ladoo or beetel leaves-coconut ladoo is ready to serve.


Maa inji- pachai milagu oorugai / mango-ginger pepper pickle

Mango Ginger  is a family of ginger or turmeric. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion. Unripe pepper is plucked fresh from the plant before it ripens. I learnt this recipe from my periamma(Mom’s sister).


Mango ginger- 1 cup(peeled and sliced)

Fresh unripe pepper- 1 big cup

Lemon juice- 1tbsp

Salt- As preservative

Turmeric powder- 1 tsp


  • Wash the unripe pepper and cut into one inch length.
  • Wash the mango ginger, peel off the skin,and slice it like a disc.
  • Boil ample of water to immerse the mango-ginger and green-pepper.
  • Add salt and turmeric in the water.
  • Keep the boiled water aside until becomes Luke warm.
  • Now add the mango-ginger and unripe-pepper into it.
  • After it gets cooled, store it in a air-tight container.
  • It goes well with Curd rice.
  • Since it is the pickle made without oil, it is good for health.

Peerkangai thogayal/Ridge gourd chutney

Ridge gourd or peerkangai is a vegetable with high water content and rich in Vitamin C. It is low in saturated fat, cholesterol and high in dietery fibre.  I saw this vegetable for the first time after my wedding.  But didnt know what to do with it until my mom came to look after me when I was unwell.  From that time, I have started using this vegetable regularly in my kitchen. My husband too loves this thogayal a lot and if I forget to make this ,he ll ask himself and I make it.


Ridge gourd- 1

Horsegram- 1 1/2 tbsp

Channa dhal- 1 tbsp

Curry leaves- few

Tamarind- A small piece

Green chillies- 2

Coconut pieces- few

Coconut oil- 1 tsp


Salt- To taste

  • Wash and peel the skin of ridge gourd.
  • Slice them or chop them into bits.
  • In a pan, add the chopped ridge gourd and saute them until it is cooked. Keep them aside.
  • In a pan, add coconut oil. then add horsegram, channa dhal, curry leaves, green chillies, tamarind. Saute them well until the dhal turns golden brown in colour.
  • Then add coconut pieces and saute.
  • Finally add the ridgegourd and saute for a minute.
  • Add them in a mixie jar and add jaggery, salt.
  • Grind them to a fine paste. Donot add water to grind.  If you add water it will become watery.’
  • Serve the thogayal with rice and a tsp of oil. Mix it and eat hot.

Coconut rice

Coconut rice is one of the mast easy recipes that can be prepared in a jiffy. We usually prepare this for aadi perukku and maattu pongal. This is a simple tiffen box dish. Using coconut oil instead of other oils will enhance its flavour.


    Rice – 1 1/2 cup

    Coconut – 3/4 cup

Sugar- 1 tsp

Salt- To taste

      For Seasoning

Coconut oil – 1 tbsp

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2tbsp

     Curry leaves- few

Red Chilli – 4

  • Pressure cook the rice and keep aside.
  • Grate the coconut and
  • In a kadai, add coconut oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves, red chilli and peanuts. Saute until they turn brown.
  • Then add the grated coconut and saute for a minute.
  • Add sugar, salt and mix well.
  • Finally add the cooked rice, coconut oil and mix well.
  • Yummy coconut rice is ready. Serve with papad or fryums.

Note: You an also add onions and cashew.

Curd rice

South Indian meal will never end up without curd rice. Though I want to post this simple recipe for a long time, somehow I missed it.  I love to eat curd rice when it is tempered and garnished with fruits. So here I am going to give you the recipe for authentic curd rice. I am damn sure you will enjoy this.


Rice –  1 cup

Milk – 1/4 cup

Curd – 1 ladle

Butter- 1/2 tsp

For Tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Green chillies-finely chopped 1 tsp

Curry leaves – finely chopped 1 tsp

Ginger – finely chopped 1 tsp

Pomegranate/Grapes – few(optional)

Aadi perukku (3)

  • Pressure cook the rice, add butter and  mash it well.
  • Add either warm or cold milk and mix well. Then add the curd and mash it well.
  • In a kadai add oil and splutter mustard seeds. When they crack,  add chopped green chillies, curry leaves, ginger .
  • Add this tempering into the curd rice.
  • Garnish it with pomegranate or grapes.
  • Serve with any pickle of your choice.

Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom.  This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima ❤ ❤ <3.


Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

  • Measure the jaggery and put it in a vessel.
  • Add some water to disslve the jaggery.
  • Place it in a stove and stir slowly.
  • Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
  • Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
  • To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
  • Once you are ok with this, add  elaichi powder and cooked rice into it and mix well.
  • Add ghee and grated coconut and keep it in simmer for two minutes.
  • Switch off the stove and serve.
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