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Monday, February 9, 2015

Guest Post # 5 by Mrs.Mily Raghupathy - Quinoa Ragi Idly / Thinai kezhvaragu idly with peanut chutney

Good morning to all my friends.. Here is my 5th guest post by Mrs. Mily raghupathy. She has an innovative and healthy recipe.  This time its millet special here.. The dish sounds super simple and yummy.

About the guest:

Mrs. Mily is currently a homemaker. She was working earlier. She has 2 kids. She purued her education in andhra, tamil Nadu and Bihar. Now she is settled in Chennai.Her native is Kerala. her passion is Gardening.

Thanks mily akka for having accepting to write a guest post for me.. its indeed a wonderful recipe with side dish. Thanks for your efforts. She is a friend of mine from a foodie group from FB.

coming to the recipe:


  • Ragi - 1 cup 

  • Thinai aka foxtail millet - 2 cups

  • Idly rice - 1 cup

  • Black Urad dal - 1 cup 

  • Fenugreek seeds - 2 tsp
  • Salt
  • Water


  • Soak millets and rice together for 2 to 3 hours and soak urad dal with fenugreek separately for the same time . ( I have used black urad dal, You can also substitute with normal urad dal without skin)
  • Grind Dal and millets separately like we do for normal Idly batter , mix it together add salt and ferment it overnight or for 7 to 8 hours .
  • Heat the idly cooker and grease the idly plates with oil and fill the idly plates with the batter. 
  • Steam it like you keep it for regular idlies for 7-10 mins.
  • You will get nice pluffy idlis 

Peanut Chuney :

Ingredients for peanut chutney :

  • Raw peanuts [ 1 cup
  • Desiccated coconut - 3/4 cup
  • Red chillies - 3-4
  • Green chilly -1
  • Garlic ( optional) - 1 clove
  • A small pc of tamarind ( optional)
  • Salt as needed
  • Mustard, urad dal and curry leaves for tempering - 1 tsp each
  • Oil - 1 tsp

Method : 

  • In a pan ,dry roast peanuts and remove the husk.

  • In the same pan add a drop of oil and roast all the other ingredients.
  • Mix together the peanuts and other roasted items and grind to a fine paste . 
  • Temper it with mustard , curry leaves and urad dal .

Serve it with the yummy Idly!

Wednesday, February 4, 2015

Wheat Ladoo/ Kodhumai maavu laadu

Sweets are prepared on everyday basis at home.. recently I found so many of us cling to a dessert after a meal. This sweet can definitely satisfy such craving. you can make it and store it with all the goodness of wheat. One ladoo can make you feel heaven.. 

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

coming on to the recipe:


  • Whea flour - 1 cup
  • Sugar powder - 3/4 cup
  • Ghee  - required to make ladoo
  • Cardamom powder - required
  • Milk - required to make ladoo
  • Raisin - for pressing on ladoos


  • Take wheat flour and dry roast it in a pantill the raw smell of wheat flour vanishes and the color changes a bit.
  • Take the roasted flour and sugar powder together in a vessel.
  • Add cardamom powder to the mixture.
  • Mix it well. Take a raisin and press on the ladoo while making balls.
  • Add required ghee and make balls or ladoos using hand.
  • If you are adding milk. Sprinkle milk and make tight balls. This cannot be stored for later consumption. If you are using milk , consume immediately.
  • You can see the picture , the dark ones are made by adding milk. the centre ones that are dry are made using ghee.

Enjoy the goodness of wheat!

Monday, February 2, 2015

Guest Post # 4 by Mrs.Banu Velendra - Fish curry/ Meen Kuzhambu

Good morning and Happy new week friends.. Here is my 4th guest post by Mrs. Banu Velendra. she has an aromatic fish curry recipe. Hope you all like it and will try your hands on it....

About the guest :

Mrs.Banu Velendra is from Bangalore. She has 2 sons. At Present sheis settled in Chennai. She is a Rotarian and is keen on doing lots of social serviceto the piir and needy. cooking is her passion,She loves to try new dishes.

Thanks aunty for accepting to write a guest post. Banu Aunty is also a friend of mine from Fb from a food group . We had a good time at Mahamuhra restaurant when we met for the first time.. Thanks aunty..

Coming to the recipe:


  • Cleaned Fish - 1/2  kg
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Onion   1 big cubed
  • Tomato      - 2 nos 
  • Chilly powder  - 1 tsp 
  • Coriander powder -  2 tsp 
  • Turmeric Powder  1/4 tsp 
  • Oil for seasoning 
  • Garlic flakes a few 
  • Curry leaves a few 
  • Salt to taste 
  • Coriander leaves for garnishing 
  • Coconut milk - thick milk 1/2 cup, thin 1/2 cup
  • Soak tamarind ( size of  big lime ) in little water, extract thick pulp & keep aside

For tempering:

  • Mustard eeds
  • Fenugreek seeds
  • Cumin seeds
  • Asafoedita - 1/2 tsp


  • Grind  onion, pepper corns , jeera , garlic flakes , curry leaves , chilly powder, coriander powder , turmeric powder , curry leaves, salt & tomatoes to a fine paste . 
  • Keep a tawa on the stove & add little oil . Season with mustard seeds , little hing , fenugreek seeds, cumin & Saute it . 
  • Now add the ground masala & saute well till the raw flavour goes. 
  • Then add the tamarind pulp & bring to a boil .  Now add the thin coconut milk . Once the curry starts boiling , slowly add the fish .
  • Do not stir too much at this stage . Once the fish is cooked, slowly add the thick coconut milk . 
  • Dont overboil,  Off the stove , pour the curry in a serving bowl slowly & add coriander leaves on top .

Your Fish Curry is ready . Serve with hot rice .

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