Vazhakkai podimas

This recipe uses Vazhakkai (raw plantain) know for its fiber and carbohydrate. It is a poriyal (side dish) and goes with sambar rice, rasam rice etc. It is simple recipe and tastes deliciously. Let us see how to do vazhakkai podimas recipe


  • Raw banana big size 2 or medium 3 or small 4-5
  • Green chilies 2 chopped
  • 1.5 inch Ginger piece grated
  • Mustard seeds
  • Urid dal 1 spoon
  • Gram dal 1 spoon
  • Asafoetida to taste
  • Salt to taste
  • Coconut grated 1 cup
  • Lemon juice just to taste (optional)


Steam boil raw banana to just done, peel the skin, when cool grate it and keep aside.

Heat oil in a kadai add mustard seeds, when it splutters add curry leaves, urid and gram dals, asafoetida, green chilli, ginger and fry for a 1-2 minutes.

Add grated banana and stir well but loosely add salt to taste and add grated coconut again mix well.

Remove from fire and when serving add lemon juice and mix well and serve.

It goes well with traditional rice items like sambar, rasam, dal rice etc.

Vazhakkaipodi (plantain podi)

Vazhakkai (raw banana/plantain) is rich in fiber and carbohydrate and is tastier vegetable. This recipe with raw banana can be mixed with rice and it has dals again rich in protein, and asafoetida enhances digestion. This can be made ahead and kept for two days in refrigirator.


  • Raw banana big size 2 or medium 3 or small 4-5
  • Urad dal 1 big spoon
  • Gram dal 1 big spoon
  • Dry red chili 5-6
  • Salt to taste, asafoetida to taste
  • Oil just to fry dal and chili


Steam raw bananas to half boil (just done) when cool remove skin and keep aside.

Heat oil in a pan and fry dals one by one and then red chili.

Now grind the dals with salt, asafoetida in mixer to a powder (DO NOT ADD WATER).

Now mix the boiled banana to this dal powder and mix well all the while mashing the cooked banana. Season with mustard seeds.

Mix with rice and serve with danger raitha.

Vella dosai (sweet pancake)

Preparation time: 15 minutes
Cooking time: 5 minutes per dosa
Yeilds: 8 dosas

This recipe has wheat flour, sooji, rice flour all rich in carbohydrate and starch and makes us feel full in stomach with little amount. Jaggery is a good substitute for white sugar which has only empty calories and also rich in iron and antioxidant. It can be taken for breakfast or as a snack. Vella dosa recipe explained in detail below


  • Wheat flour 1 cup
  • Rice flour 1 cup
  • Sooji/rawa 1/2 cup
  • Jaggery 1/4 cup
  • Milk 50 ml (or) one ripe banana
  • Soda bicarb 1/2 teaspoon
  • Cardamom powder 1 spoon


Dissolve jaggery in just enough water and drain off for dust if any.

Mix in all the flour well so that there are no lumps formed.

Add milk, sodabicarb. Consistency should be thick like dosa batter (not too watery, not too thick, easy to pour like dosa)
Heat a iron skillet and grease with oil and take the batter in a ladle and pour in the skillet and spread to a round dosa. Pour little oil on sides. When one side is cooked flip it over and cook on the other side. Remove onto a plate and serve hot.

Like this pour all batter into dosas. It can be taken as it is.

Coconut burfi

Preparation time: 15 minutes
Cooking time: 30 minutes
Yields: 30-40 piece depending on size

This is a sweet recipe made from coconut and rawa (Sooji). This can made on occasions like diwali or any occasion that calls for sweet. This is actually easy to make, beginner recipe who makes debut in sweet making. Try this coconut burfi and enjoy your day with sweet along with your family and loved ones.


  • Coconut 1 grated
  • Rawa (sooji) a handful just to hold the coconut; It should be dry roasted and powdered
  • Sugar 400 g
  • Ghee 100 g
  • Cardamom powder for flavor and nuts to decorate


Fry nuts in little ghee and keep aside

Dissolve sugar in a heavy bottomed pan with very little water, just for moisture in this method consistency will come quickly so be near the stove.

When it becomes thick (when you pour the syrup it should form 1-2 string) stir in coconut and rava and continue stirring with pouring spoonful of ghee occasionally.

Sprinkle cardamom powder and nuts and when the mixture starts leaving the vessel nicely remove from fire, spread in a greased plate and cut into shape of square or diamond when it is still hot. It is not necessary to use all ghee if the desired consistency comes earlier it can be removed from fire.

Kozhukkattai (Steamed rice flour)

Preparation time: Outer layer 30 minutes and filling 30 minutes
Cooking time: Steaming for each set 15 minutes
Yields: 30 kozhukkattai

This is a traditional snack recipe usually made in pooja and served to god as neivedya (vinayaka chaturthi, varalakshmi vritham etc. but it can be enjoyed at any times and will make a healthy snack to children and elderly people who needs easily digestible foods. Rice flour is light but filling and the filling inside normally has urid dal, gram dal, coconut and jaggery.

This kozhukkattai is delicious and tasty recipe. Since it is steamed it has no trace of oil even filling necessarily needs no oil (but can be added optionally) so it absolutely healthy. This recipe may be long but the process is simple and once you get used to it this will become a regular recipe in your household. Sweet filling can be prepared a day head and stored in fridge. Savory should be done on that day only. In the image round ones are sweet filled and half-moon shaped are savory filled.


For the outer layer:

Raw rice flour 1 cup 250 gm (this can be brought from store or raw rice can be ground in a mill. In india we give rice to mill and make it flour and stored for a month and used for various recipes like dosa, kazhi, kanji, pittu, idiyappam and much more)

Water: For 1 cup of flour 2 cups of water so add accordingly. Here, since I take one cup I take two cups of water.
Salt to taste. Filling will have separate salt or sweet accordingly.

For the (savory) Filling:

  • Urid dal + gram dal – 1cup (soak for 1/2 hour)
  • Dry red chili 3-4
  • Curry leaves
  • Salt to taste
  • Asafoetida

For the sweet filling:

  • Half of the coconut grated
  • Jaggery 100 g


For the outer layer:

Boil the required amount of water with just a spoonful of oil in it. Mix salt and rice flour well. When the water boils well stir in the flour into the water by constantly stirring so that lumps do not form. When it becomes like a chapathi dough (solid dough) remove from fire and cover with a clean wet towel to retain moisture. Until it cools prepare sweet and savory filling.

Savory filling. Grind the soaked dals with chili, salt, curry leaves coarsely (no need to make a smooth paste). Mix the asafoetida well to this ground mixture.

Sweet filling:

Heat a heavy bottomed vessel and put coconut grated along with jaggery and little ghee. Continuously stir until jaggery dissolves and mix well with coconut and ultimate it leaves the sides of the vessel. Sprinkle cardamom powder and remove from fire.

Now the rice dough would have cooled. Remove a lemon sized ball from the dough with oil-greased hands and spread on to your palm. With thumb in the center of dough shape the dough to a cup. Now fill in the sweet filling and close it in such a way that it forms like a small coconut. Sweet fillings are made in this shape to differentiate from savory. You can think of any shape that is easy for you to differentiate savory from sweet to your imagination. Do enough cups for sweet filling.


Fill the idli cooker with water and fill in idli plates with kozhukkattai (sweet and savory should be cooked separately). Sweet kozhukkatai tend to stick together so there should be enough space between each. Indication of cooked kozhukkattai is that they will have perspired much (there will be water droplets on them). Remove and allow to cool before serving. If there are too much in numbers they should be steamed in parts.

Now the same way fill the savory filling into the cups and make a different shape and steam by following the previous step. This can be done in an idli cooker too using the idli plates.

Delicious yummy tasty healthy sweet and kara kozhukkattais are ready for you to eat and enjoy.

Cauliflower Paratha (Gobi Paratha)

Cauliflower Paratha
Cauliflower Paratha

This is a variety of paratha recipe with cauliflower stuffing that is again very great combination and can be had without any side dish or just coconut chutney.  Let us see how to do this tasty cauliflower paratha.

Preparation Time:   20 min
Cooking Time: 5 min
Serves: 2


Cauliflower Paratha Ingredients
Cauliflower Paratha Ingredients
  • Cauliflower finely grated 1/2 cup,
  • wheat flour-1cup,
  • green chilies finely minced 2-3,
  • coriander 1 tbsp,
  • chili powder 1 tbsp,
  • turmeric powder 1/4 tsp,
  • onion finely chopped 2, salt to taste.


Wash the cauliflower in hot salted water to remove any worms if any, and then grate it.


Put the grated cauliflower in a mixing bowl along with wheat flour, green chilies, coriander, chili powder, turmeric powder onion and salt.  Add enough water to make soft dough.  Keep covered with wet clot for 20-30 minutes.

Cauliflower Paratha Dough
Cauliflower Paratha Dough

Then take a small portion of the dough and roll out into thick round discs.

Heat tava or skillet and cook the parathas on both sides.

Cauliflower Paratha Frying
Frying on tava or skillet

Remove in a serving plate and serve hot.


You can also boil the cauliflower if you want paratha soft, if so water has to be lessened as the boiled cauliflower will have water.


Chocolate is everyone’s favorite and good news it will be great if we can make it in our homes. This recipe is simple to make but great to eat especially for children who likes chocolates. This is cost-effective also and if used imagination can be made in so many varieties, caramel, nuts anything. Let us see how to do this basic chocolate recipe.


  • Plain biscuit milk, marie anything 200g
  • Plain butter (non-salted) 1 tablespoon
  • Cocoa powder 1 tablespoon
  • Fresh milk cream 3 tablespoon
  • Sugar 1/2 cup, but remember the sugar in your choice of biscuit and adjust sugar accordingly.


Powder biscuit finely.

Powder sugar finely

Mix fresh cream and sugar together until they mix well and become smooth

Heat butter in a vessel. When it just melts (do not heat too much) remove the vessel from fire and stir in all biscuit powder, cream+sugar mix and cocoa powder and mix well till everything blends fine. Now pour in a greased vessel or plate and cut in shapes and wrap in a colored foil to decorate. Homemade chocolate ready.

If adding nuts, raisin etc do it in the previous step itself and mix well as usual.

Can be kept in freeze to set well or eaten as it is.

Dangar – Urid dhal raita

Dangar Urid dhal raita
Dangar Urid dhal raita

Dals are known for its protein and urid dhal is special for its taste and aroma. It helps to keep our brain young by providing enough moisture. This raitha recipe has urid dal, buttermilk, asafoetida, coriander and curry leaves, greenchili all have their own nutritional qualities and helps in keeping our digestive system healthy. Let us see how to do Dangar raitha recipe.


Dangar Urid dhal raita Ingredients
Dangar Urid dhal raita Ingredients
  • Urid dhal 1 cup
  • Buttermilk 1 cup (200 ml)
  • Salt to taste
  • Green chilies 1-2 finely chopped
  • Asafoetida, mustard seeds to season
  • Curry leaves and coriander leaves to garnish


Make a fine powder of urid dhal in a mixer.

Take the required quantity of powder in a vessel. For 1 cup of raitha 1 big spoon of dal powder is sufficient.

Mix buttermilk with the powder carefully and slowly so that no lumps are formed. Adding buttermilk is again your wish depending on the concentration watery or not.

Add salt, asafoetida to taste. Mix well.

Now season with mustard seeds and finely chopped green chilies.

Dangar Urid dhal raita seasoning
Dangar Urid dhal raita seasoning

Garnish with chopped curry and coriander leaves. This goes well with any variety rice like lemon, tamrind, coconut thuviayal, podi etc.

Enjoy this tasty, nutritious, easy to make Dangar raitha.

The dal powder can be dry roasted before mixing with buttermilk, it tastes differently, try that also.

Drumstick kurma Murungakkai Kurma

This recipe’s main ingredient is drumstick, which is rich in iron and is good for our libido but some may be feel lazy to peel if off the skin so I made this kurma by taking the flesh part of the drumstick and it is accompanied with tomato, onion, peas, and masala, which makes it tasty as well as healthy. Let me explain this Drumstick kurma recipe in detail. It goes well with chapathi, nan, dosa, idli etc.


  • Drumstick 5-6 nos.
  • Onion 4 big
  • Tomato 5
  • Shelled green peas 100 g
  • Potato 2
  • Ginger garlic paste 2 teaspoon
  • Cinnamon an inch stick, cardamom 3 pods, clove 2 pods, aniseed (sombu) 1/2 spoon, green chilies 2-3, fried gram 2 spoons, coconut grated 2 big spoon, coriander seeds 1/2 teaspoon. Grind all these together with less water to smooth paste.
  • Coriander leave to garnish.


Cut drumstick to halves and boil along with potatoes, green peas in pressure cooker until two whistles. (Do not cut drumstick to small pieces, removing flesh will be cumbersome)

Peel potato and cut into cubes, remove flesh from the drumsticks and collect in a vessel. Keep aside.

Heat oil in a pan and add 1-2 bay leaves in it. Then add onion and fry until brown, add ginger-garlic paste fry until raw smell goes, then add tomatoes and fry until tomatoes cook well.

Add the ground paste and fry for 2 seconds and add enough water for gravy (desired consistency).

Add in drumstick flesh, potatoes, green peas and salt. When everything boils together and combines well and nice aroma arises remove from fire and garnish with coriander leaves. Serve with chapati, nan, roti, idli, dosa, fried rice etc.

Sago Halwa

Sago Halwa
Sago Halwa

Sago halwa is a sweet recipe for people who love sweet (like me) and it is good for health too, especially for children who need more nutrition. Let us see how to make this sweet Sago Halwa recipe.


Sago Halwa Ingredients
Sago Halwa Ingredients
  • Sago (Javvarisi) 1 cup
  • milk 3 cups
  • sugar-1-1/2 cup
  • ghee- 1/2 cup
  • Cardamom powder
  • vanilla essence or any flavor of your choice (optional)


Soak sago for 2 hours. Then drain water and grind it to smooth with required amount of milk.


Mix the smooth sago paste to milk and sugar and pour in a thick bottomed vessel like pressure pan, or cooker. Heat has to be in simmer mode. Stir continuously and when the consistency is thick and like halwa (jam) add ghee little by little until it leaves the sides and the ghee starts oozing out of the halwa.

Sago Halwa Cooking
Cooking Sago Halwa

Add fried cashew or any nuts of your choice and flavor or your choice. When the halwa finally leaves the vessel, pour in a pre-greased plate or dish and serve after it cools.

To cut into squares is your option.