Method: 1. Clean urud dal thoroughly in water and soak it in water for half an hour. Later drain out the water and grind it to a smooth paste by adding small quantity of water at a time. Be careful of not adding too much water. The batter shouldn’t be   Read More ...

Categories: Side Dish

Method: 1. Cook the white pumpkin well with salt. 2. Grind the grated coconut with little water to make a paste. Add green chilly and grind again. 3. Mix this paste well with the cooked pumpkin alongwith curd. Mix well. Heat it for two,three minutes and switch off the flame.Pachhadi   Read More ...

To make paniyaram, we need the vessel used for making uniappams. It’s a round vessel with multiple hollow pockets, preferably Teflon coated.   Method: Soak the dals and the rice in water for 2 hours. Remember to soak the dals separately from the rice. With the dals, put the red   Read More ...

Categories: Kerala Recipe

Method: For Vada – Soak the tur dal in water for 2 hours. Wash and drain off the water completely and grind the dal with chilly powder, salt and curry leaves into a coarse paste without water. Remove the paste into a vessel. Add onion, hing and mix well. Heat   Read More ...

Categories: Side Dish

Method: Clean the brown chana thoroughly in water and soak it in water for 4 hours at least. Next pressure cook the chana with salt for 6-7 whistles. Heat a thick bottom vessel. Pour ghee and coconut oil. Add red chilly and Urud dal. When Urud dal turns brown, add   Read More ...

Categories: Side Dish (dry)

Method: Fry the mung dal without oil till it turns light brown. Clean the rice and the mung dal in water. Pressure cook the rice and the mung dal together in 6 cups of water. Switch off after 2 whistles. Open the cooker once it cools down. Add jaggery and   Read More ...

Categories: Sweets

Method: Take maida, salt, sugar and ghee in a vessel and mix well. Add water little by little to knead it into a soft dough. Keep it aside for 30 minutes. Take a small portion of the dough and spread out into a thin chapati. Cut the dough into small   Read More ...

Categories: Snacks, Sweets

Method: Make the aval soft by sprinkling enough water on it. Fry the mung dal a bit without oil. Then clean it well with water. Crush the jaggery into smaller pieces and melt it in a heavy bottomed vessel. When the jaggery melts and just starts to thicken add the   Read More ...

Categories: Snacks, Sweets

  Unniappam is a dessert, popular in Kerala and Tamil Nadu. Many temples distribute it as Prasadam. Vessel required: Unniappam mould pan Method: Soak the rice in water for 2 hours. Strain the water completely and grind the rice into fine powder in a mixie. Sieve it to separate the   Read More ...

Categories: Snacks, Sweets

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