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.

Tamarind rice

              Tamarind is a popular rice recipe of the south India. There are so many versions like Kovil puliodhare, karnataka style puliogare which includes coconut, Iyer style, Iyengar style etc., Here I am going to make Iyer style puliodhare. To make this, we will be making gojju or puliodhare paste and then will mix it with rice.


                                                                     Tamarind- lemon size

           Turmeric powder- A pinch

           Salt- As required

For grinding

           Channa dhal- 2 tbsp

           Coriander seeds-2tbsp

          Fenugreekseeds- 1 tsp

Red chilli – 4

          Sesame-1 tbsp

For Seasoning

            Mustard- 1 tsp

             Channa dhal-1 tsp

            Urad dhal-1 tsp

            Peanuts-4 tbsp

Red chilli – 2

            Curry leaves- few

  • Add some water to the tamarind and extract juice from it.
  • In a kadai, add gingelly oil and crack mustard seeds. Once they crack, add channa dhal, urad dhal and saute till brown.


  • Then add peanuts and saute till golden brown.
  • Finally add curry leaves and tamarind juice.
  • Add salt and turmeric powder.


  • Allow it to boil.
  • Once they start to boil, add the ground items ans mix well
  • without forming lumps.


  • Cook in low flame for two minutes and turn off the stove.
  • Mix it with rice and serve with chips or vadam.



Sakkarai Pongal

Sakkarai pongal is an auspicious neivedhyam made in many perumal(Lord Venkateshwara) temples. It is the main recipe made on the occasion of Thai Pongal. However it is also made at home during many occasions. We can make this recipe with or without adding milk into it. Here I have posted the recipe without adding milk into it.


Raw rice – 1/2 cup

Moong dhal – 1/2 cup

Jaggery – 1 cup

Cardamom powder –  A pinch

Cashews – Few

Raisins – Few

Ghee – 1 tbsp

Water – 3 cups

  • Pressure cook the rice and moong dhal together. Mash it well.
  • Dissolve the jaggery and strain it. Allow it to boil.
  • Add the cooked rice and moong dhal into it.
  • Add cardamom powder, ghee and mix well.
  • In a separate kadai add ghee and fry the cashews.. When it turns golden brown, add the raisins.
  • Add the nuts and raisins into sakkarai pongal.
  • Yummy and delicious sakkarai pongal is ready to serve.

Koorka mezhukkuperatti

Koorkai is one of the famous tubers that grows mostly in South Indian states like Tamilnadu and Kerala. The best translation that I got from the internet for koorkai is Chinese potato. This is one of my favourite vegetables. They are cultivated during July and August in Kerala. And you can harvest it after four to five months from planting. So you will find it in the shops during winter. The main process lies in cleaning and peeling off the skin. After this you can make this recipe in no time. Though the recipe requires very less ingredients, it is very yummy. I love it a lotttt…..

Special note: For the first time, my husband made a dry sabji/poriyal with my guidance. I enjoyed capturing the video and he made it.


Koorka –  1kg

Coconut  oil – 4 tbsp


For Seasoning

Mustard – 1 tsp

ZUrad dhal – 1 tsp

Salt  – As required

Turmeric powder – A pinch


  • Wash the koorka well in water, to remove the mud and the dust particles. Repeat it two or three times.
  • Then peel off the skin with a knife or the peeler.
  • Take enough water in a vessel.
  • Chop it into small pieces and drop it in the water. Else it will turn brown.
  • Then drain the water and wash it again.
  • In a pan, add the chopped koorka and add enough water.
  • Sprinkle turmeric powder and salt.
  • Cover with a lid and allow it to cook.
  • After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
  • Drain the remaining water.
  • Add coconut oil and fry for some more time.
  • Season it with mustard seeds and urad dhal.
  • There is no need to add asafoetida. The koorka has its own fragrant aroma when cooked.

Eggless Tutti-Frutti cake


This is one of the cakes I wanted to bake for a long time. Finally I made it for this Christmas. And this cake is something special. Because for the first time, I am baking it for someone else. Few words about the person to whom I gave this cake-  She is a woman in her early 30’s. 10 yrs back she lost her husband. And all alone she is bringing up her three kids. She works from early morning till night. A lot to learn from her.Can you guess who is she? She is not a CEO or some big personality. She works in my home and other flats in our apartment. I made this cake for her and her children for this Christmas. I got true happiness in baking and giving this to her. Merry Christmas to all!!!


All purpose flour- 1 1/2 cups + 1 tbsp

Tutti -Frutti- 1/2 cup

Raisins- 1 tbsp

Curd- 1 cup

Sugar- 1 cup

Baking powder- 1 1/2 tsp

Baking soda- 1 tsp

Vanilla extract- 1 tsp

Oil- 1/2 cup

Pinch of salt

  • Take tutti-frutti and raisins in a bowl and coat it with a tbsp of All purpose flour or maida.
  • Sift the maida and keep it aside.
  • In another bowl take sugar, curd, soda, baking powder and mix well.
  • Then add oil, vanilla extract, salt to the curd mixture.
  • Add sifted flour in batches.
  • Finally fold in tutti-frutti and mix well
  • Pre-heat the oven.
  • Grease the mould and add the cake batter.
  • Bake it at 180 degree celsius for 50-55 minutes.
  • Insert with toothpick and check if it comes out clean.
  • Cool it in wire rack and then make slices.


Tomato pickle

Tomato pickle is a tangy and tasty recipe. This is a very simple recipe which is easy to make in less time. This goes well with curd rice and dosa. I love this a lot. The shelf life of this is one week to ten days.


Tomato – 1.5 Kg

Mustard seeds – 1 tsp

Turmeric powder – A pinch

Jaggery – 2 tsp

Red chilli powder – 1 tbsp (As required)

Salt – As required

Gingelley oil – 2 tbsp

Methi powder- 1/2 tsp


  • Wash and grind the tomatoes.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds.
  • Now add the tomato puree, turmeric powder, jaggery and salt. Add red chilli powder at the last stage since it will turn black.
  • Allow it to cook in low flame.
  • The light red colour will turn to dark red and the puree thickens.
  • Now add the red chilli powder and asafoetida.
  • Cook for five minutes and turn of the stove.
  • It goes well with Dosa, Curd rice, Adai.

Note : You can make this in three ways.

Directly making the puree after washing the tomatoes /  removing the seeds/ removing the skin and seeds.

Anjaneyar vadai

Anjaneyar vadai is a traditional prasadham offered in many Anjaneyar temples and in Perumal temples. The main ingredient for this recipe is urad dhal and black peppercorn. This recipe is much easier than the normal urad dhal vadai. I made it with white urad dhal. You can make the same recipe with black urad dhal.


Urad dhal- 1 cup

Rice flour- 2 tbsp

Pepper- 1 tbsp

Salt- To taste

Oil – 1 tsp/Frying

  • Wash and soak the urad dhal for 20 to 30  minutes.
  • Drain the water completely and grind it to a fine paste.
  • Add rice flour, pepper, salt and grind it once again.
  • In a plastic sheet, apply oil.
  • Take a ball of the dough and place it on the greased plastic sheet.
  • Cover it with another plastic sheet and press it with the davara(bowl) to make a flat pattice. The vadai should be thin.
  • Make sure the pressure applied is even.
  • Makle ahole in the centre with a finger.
  • Heat oil and deep fry the vadais until they turn golden brown in colour and crispy.
  • Offer it to God and store it in an air tight container.
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