Coconut burfi in chettinad style

Coconut burfi receipe: This is one of the common sweet receipe for any function at your home. There are many varieties of making this coconut burfi. But, traditional receipe is coconut burfi that made with milk and sugar. This one also same traditional receipe. I have make this receipe with only few ingredients. If you have grated coconut in your hand, then you'll make this receipe within 15 minutes. Also this is a very simple and easy way to make coconut burfi. 

            

  
     In this receipe, you should have fresh grated coconut in your hand, sugar, ghee, cashews, cardamom. Dry coconut is not good for getting better results. So take young coconut for grating. I have used cashews for garnish. You can also use almonds or pista. 

If you are interested, please visit my blog for more receipes. 
Sweet kuli paniyaram 
Ulunthu kali

Preparation time:5 minutes 
Cooking time:10 minutes 
Total time: 15 minutes 
Serves: 3
Cuisine: South indian
Category: sweet 
Author: Shanmugapriya. N

Ingredients:

1. Grated coconut - 2 cups
2. Sugar- 1 1/2 cup
3. Milk -  3 tsp
4. Ghee- 2 tsp
5. Cardamom powder- 2 tsp
6. Cashews- 4 (finely chopped) 

Method:

 

Step 1: Take a pan, heat 2 tsp of ghee, add finely chopped cashews. Fry until golden. 

And transfer into separate bowl. 

Step 2: In the same pan, add grated coconut and saute for few seconds. 

Step 3: Add sugar and 3 tsp of milk. Let it caramelized and cook the coconut well. 

Step 4: After all the water evaporates, add fried cashews and cardamom powder. If you wish add extra ghee. And switch off the stove. 

Step 5: Take a plate and spread it with ghee. Transfer the cooked coconut into the plate. Let it cool for 20 minutes. 

Step 6: After 20 minutes, make pieces like square or diamond shape. And serve it. 

Onion tomato thokku

    Onion tomato thokku is a very simple receipe that you have make within 10 minutes. Noone says no to this yummy receipe. It goes great with curd rice or side dish for Idly, dosa and chapathi. Me and my family is a big fan of this tomato thokku. This is one of the easiest receipe that I learnt from my mom. After my marriage, I prepared this receipe once in a week. So that, I felt boring in this receipe. After that, I made some changes in making this thokku. That is instead of adding red chilli powder, I add green chilli for spiciness. And it tastes great. 

                   

    For this receipe, you will naatu thakkali not bangalore tomato, because naatu thakkali only gives you a unique tangy tastes. You need only few ingredients for this side dish. Please friends, try this tomato thokku receipe if you have naatu thakkali in your hand. Otherwise, you'll do it with your bangalore tomato. And let me know how it works out for you. 

Check out my new recipes here, 
Drumstick leaves poriyal. 
Easy tomato rice. 

Preparation time:5 minutes 
Cooking time:10 minutes 
Total time: 15 minutes 
Serves :2 
Cuisine: South indian
Category: Side dish
Author: shanmugapriya. N

Ingredients:

1. Mustard- 1tsp
2. Urad dal - 1 tsp 
3. Curry leaves - few
4. Green chilli- 4
5. Onion-1 ( finely chopped) 
6. Tomato - 4 ( finely chopped) 
7. Salt - as needed

Method:

Step 1: Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, curry leaves and let it crackle. 

Step 2: Add the finely chopped onion and green chilli. Fry until golden. 

Step 3: Now add the chopped tomatoes and cook till the tomatoes turns mushy. 

Step 4: Add salt and little amount of water. Let it cook for few minutes. Switch off the stove and serve hot with Idly or dosa. 

Note: If you like to add spice powder, instead of green chilli. Then it's your wish. 

Pictorial:

Heat 3 tsp of oil in a pan, add Mustard, Urad dal, curry leaves and chopped onion. Fry well. 

Add green chilli and saute well. 

After that, add chopped tomatoes and salt. Cook until it turns mushy. 

Add little amount of water and cook for few minutes. 

Serve hot with Idly or dosa or chapathi. 

Drumstick leaves poriyal/ murungai keerai poriyal

     Murungai keerai/ drumstick leaves has lots of iron, calcium and vitamin c in it and this one is the authentic receipe that I learnt from my grandmother.  This leafy is called queen of all greens. It has rich in beta carotene among all the vegetables and green leafy. If you include drumstick leaves in your diet once in your week, then you will protect yourself from many diseases. I have a drumstick tree in my house backside, so I'll make this dish once in a week. For the first time, my kids didn't like this, after that I told them about many health benefits of drumstick leaves. And now they ask for more green leafy and servings. 

                  

   For that I used some special tricks in making drumstick leaves. That is I have used to add half cooked Toor dal in the final stage. Adding Toor dal improves the taste of the drumstick leaves. Now let us learn about how to make murungai keerai/drumstick leaves with step by step photos and instructions. 

For more receipes, click below
Poached egg curry
Easy tomato rice

Preparation time:10 minutes 
Cooking time:10 minutes 
Serves: 3

Ingredients :

1. Murungai keerai/drumstick leaves - 2 cups
2. Mustard - 1tsp 
3. Urad dal - 1 tsp 
4. Red chilli - 3 
5. Shallots- 10 (finely chopped) 
6. Salt- as needed 
7. Toor dal- small amount 

Method:

Step 1: First half cook the Toor dal and set aside. 

Step 2: Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, red chilli, chopped shallots. Saute well until it turns golden. 

Step 3: Add the wash and cleaned drumstick leaves and stir fry for 2 minutes. 

Step 4: Take a small amount of water in a bowl, add required salt in it and dissolved it. 

Step 5: Now sprinkle the salted water little by little in the fried drumstick leaves. Sprinkle continuously till the leaves fully cooked. 

Step 6: Add the cooked Toor dal and stir fry for few seconds. Switch off the stove and serve hot with sambar rice or curd rice. 

Note: No need to add salt directly in the fried leaves for this receipe. 

Pictorial:

Half cook the Toor dal and set aside. 

Chop the shallots and broke the red chilli into small pieces. 

Dissolve the salt in small amount of water. 

Take a pan, heat 3 tsp of oil, add Mustard, Urad dal. Let it splutter. 

Add red chilli and chopped shallots. Fry until golden. 

Now add the washed drumstick leaves and Saute well. 

At this stage, sprinkle  the salted water little by little. And fry well. 

Finally add the cooked Toor dal and fry for few seconds. 

Now the drumstick leaves poriyal is ready to serve. 

Kalani rasam/kalani puli saru

Kalani puli saru in village style:  Sometimes we need some change in our daily routine lunch or dinner. Because we are boring to eat regular sambar, rasam, kulambu. So, for this reason we need this receipe for some changes in our lunch or dinner. This receipe tastes like heaven and also it needs very few ingredients. It will help in the busy morning routine. Yes, this receipe name is kalani puli saru. I learnt this receipe from my grandmother. Mostly in village, they prepare this kalani puli saru and serve with plain steamed rice and parupu thovayal as a side dish. This receipe is very easy to cook and tastes yummy. 


                  

   For this recipe, you need rice cleaned water, because this water has lots of Fibre in it. So this one is very unique in this receipe. You will prepare this dish within 15 minutes, even bachelor also make this receipe very easily. Let us learn how to make kalani puli saru. Try this once in your house, and let me know how it works out for you. 

You will need this side dish for this receipe, click below, 
Parupu thovayal. 

Preparation time:5 minutes 
Cooking time:10 minutes 
Serves: 3

Ingredients :

1. Rice cleaned water- 2 cup
2. Tamarind- lemon size
3. Mustard - 1tsp 
4. Urad dal - 1 tsp 
5. Fenugreek - 1 tsp 
6. Curry leaves - few
7. Shallots- 10
8. Red chilli- 3
9. Salt- as needed

Method:

Step 1: wash the rice and take that cleaned water in a bowl. Now soak the above mentioned quantity of tamarind in the rice water. Set aside. 

Step 2: Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, fenugreek, red chilli and curry leaves. Let it splutter. 

Step 3: Now add the chopped shallots and fry until golden. 

Step 4: Now add the tamarind mixed rice water and salt. Let it boil for 5 minutes till it evaporates half of the quantity. Switch off the stove and serve with plain steamed rice and parupu thovayal. 

Note: Adjust the tamarind water according to your tangy taste. 

No need to add any spice powder, red chilli alone is enough for spiciness. 

Pictorial:

Heat 3 tsp of oil, add Mustard, Urad dal, fenugreek, curry leaves, red chilli, chopped shallots and fry it. And add the tamarind water and salt. Let it boil for some time. 

Now kalani puli saru is ready to serve hot. HAPPY EATING!!! 

Ladies finger fry/vendakkai poriyal

    Vendakkai poriyal /ladies finger fry in simple way: This is a very simple chettinad dish in South Indian cuisine. Most of us prefer very simple side dish for lunch or dinner. This receipe is mostly common in South Indians. But there are different ways of making vendakkai poriyal/ladies finger fry. And I'm sure this is the simplest way of making this receipe. It takes only 20 minutes to cook. Even bachelor also make this receipe very easily. This receipe goes great with sambar rice, curd rice, rasam rice or any variety rice. 

            
    You can also pack this side dish for lunch with variety rices in lunch box. In my family, I make this receipe once in a week. The reason is eating ladies finger improves memory power of kids and adults. Eating raw lady finger is difficult for kids, but if they like it then it's a better way to intake. If they don't like that, then you will try this receipe, they will definitely love it. Let's learn how to make ladies finger fry/vendakkai poriyal with step by step photos and instructions. 

For more side dish, visit my blog here. 

Preparation time:10 minutes 
Cooking time: 20 minutes 
Serves: 2

Ingredients:

1. Ladies finger - 250 grams (finely chopped) 
2. Mustard - 1tsp 
3. Urad dal - 1 tsp 
4. Curry leaves - few
5. Onion -  1 (finely chopped) 
6. Turmeric powder - 1 tsp 
7. Kulambu milagai thool/masala chili powder - 2 spoon 
8. Salt- as required 

Method:

Step 1: Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, curry leaves. Let them crackle. 

Step 2: Add chopped onion and saute until it turns golden. 

Step 3: Now add the chopped ladies finger and salt. Stir Fry until its stickiness goes off. 

Step 4: when completely cooked and stickiness goes off, add turmeric powder and kulambu milagai thool. 

Step 5: Mix everything well and you can also cover and cook for 2 minutes in low heat. 

Step 6: After it turns out crispy, switch off the stove and serve with rice and sambar. 

Pictorial:

Take all the ingredients ready and chop the onion. 

Wash the ladies finger and Finely chop it. 

Heat 3 tsp of oil, add Mustard, Urad dal, curry leaves. Let it splutter. 

Add the finely chopped onion and fry well. 

Now add the chopped ladies finger and salt. Saute well until the stickiness goes off. 

Add the spice powder like turmeric powder and kulambu milagai thool according to your taste. Mix everything well. Cover with lid and cook for 2 minutes. Stir continuously or it will burnt. 

Serves with sambar rice or any variety rice. 

Easy tomato rice

Tomato rice receipe with step by step photos : quick, easy, simple, spicy, favorable and delicious tomato rice receipe is made with only few ingredients. Tomato rice can be made in either pot or pressure cooker. But mine is making tomato rice in pressure cooker. And I'll show you step by step photos and instructions. This is a very simple receipe which you can prepare this for dinner or for lunch. 

                   

This receipe is mostly kids friendly and adults also. It can be served with plain or raita or some salad. To attract the kids, you can make tomato purees and use in tomato rice. Tomato rice means that the rice is made using tomato only except onion. If you wish you can use vegetables, but it will look like vegetable briyani. 

For this receipe you can use any type of rice, but you can adjust the level of water according to the quality of the rice. 

For similar receipes, you may like to visit 
Easy tomato gravy rice 
Lemon rice

Preparation time:10 minutes 
Cooking time:15 minutes 
Serves: 3

Ingredients:

1. 2 cups of rice- washed and drained 
2. Ghee- 2 tsp
3. Oil - 3 tsp
4. Bay leaf- 1
5. Cinnamon - 1
6. Fennel seeds- 1 tsp 
7. Cardamom- 2
8. Cloves- 3
9. Curry leaves - few
10. Onion- 1(finely chopped) 
11. Green chilli - 3
12. Ginger garlic paste- 2 tsp 
13. Tomato- 4( finely chopped) 
14. Salt- as required 
15. Turmeric powder- 1 tsp 
16. Red chilli powder-1 tsp
17. Garam masala- 1 tsp (optional) 
18. Coriander leaves- few
19. Water needed - 3 cups 

Method: 

Step 1: Heat a pressure cooker or pot with ghee and oil. Add above mentioned quantity of seasoning ingredients like Bay leaf, cinnamon, Fennel seeds, cardamom, cloves, curry leaves. Saute well till they begin to Crackle.

Step 2: Add the chopped onions and fry it till golden color comes out. And add green chilli, ginger garlic paste. Saute for few seconds. 

Step 3: Now add the chopped tomatoes, salt, turmeric powder, and red chilli powder. Saute for 2 to 3 minutes. Cook until it turns soft. 

Step 4: Next add chopped Coriander leaves, and pour water according to the quantity of rice. Let it boil for 2 minutes. 

Step 5: After boiling, add drained rice and check salt. 

If making in pressure cooker:

Step 6: Stir and close the lid of the pressure cooker. Cook in a medium flame for 10 minutes. After pressure settled down, open the lid and serve hot. 

If making in pot:

Step 7: cook until all the water absorbed by rice. If needed, add some warm water. Close the lid and Cook in a low flame. Allow it to cook completely. Now tomato rice is ready to serve. 

Note: I won't use Garam masala for this receipe. If you wish to use, then it will become tasty. Because my family didn't like the smell of Garam masala. 

Pictorial:

Take all the ingredients ready. And wash the rice under running water. Drained it. 

Heat oil and ghee, add Fennel seeds, cinnamon, bay leaf, cloves, cardamom. Let them crackle. 

Add curry leaves and Saute it. 

Next add green chilli and fry it. 

Now add ginger garlic paste and Saute for few seconds. 

Add the chopped onion and fry it. Next add chopped tomatoes and salt. Cook until soft and mushy. 

Now add the turmeric powder and red chilli powder. Mix well. 

Pour water according to the quantity and kind of rice. 

After boiling, add drained rice. Stir well and check salt. If needed add now. 

Add Coriander leaves. 

Close the lid of the pressure cooker. Cook in medium heat for 10 minutes. 

Now the tasty and yummy tomato rice is ready to serve hot. Serve with raita or boiled egg or vegetable salad. 

Poached Egg curry in chettinad style

Chettinad poached egg curry receipe with step by step photos : This is a very simple receipe when you are not in the mood to cook. Also you can cook very quickly within 20 minutes. It can be served with plain rice, roti, briyani, jeers rice, coconut rice, paratha, or coconut milk rice. This is purely a chettinad dish, so we don't want to add ginger garlic paste. For this receipe, you need only few basic ingredients like onion, garlic, tomato, coconut and eggs. 

    If you wish to grind the onion and tomatoes for thick curry, then it's better. But frying the ingredients are better than grinding it's together. It makes the taste very delicious and yummy egg curry. Now I'll show you how to make egg curry in chettinad style with step by step photos and instructions. Try this once in your house and let me know how it works out for you. 

                 

For more receipes, please visit by blog. 
Click here

Preparation time: 10 minutes 
Cooking time: 10 minutes 
Serves: 3

Ingredients :

1. Eggs- 6
2. Onion - 1 
3. Tomato - 1
4. Garlic - 5 pallu
5. Curry leaves - few
6. Fennel seeds - 1 tsp 
7. Fenugreek - 1/2 tsp
8. Turmeric powder- 1 tsp 
9. Masala chili powder/kulambu milagai thool- 2 spoon
10. Salt- as required 
11. Tamarind extract- 2 spoon 
12. Coconut - 3 stripes 

Method:

Step 1: First make a grounded paste of coconut and chop the onion and tomato. Kept aside. 

Step 2: In a pan, heat 3 tsp of oil, add the above mentioned quantity of Fennel seeds, fenugreek, curry leaves, peeled garlic, chopped onion. Saute well for 2 minutes. 

Step 3: Next add the chopped tomato and cook until it turns mushy. Add turmeric powder, kulambu milagai thool, salt and mix well. 

Step 4: Add tamarind extract and 2 cups of water. Let it boil for 2 minutes. After it gets thicken add the grounded coconut paste and cook for 2 minutes. 

Step 5: Now take a egg in a small bowl and slowly pour it to the curry. Turn the stove to slow flame. After 2 minutes, chettinad style egg curry is ready to serve hot. 

Pictorial:

Chop the onion and tomato and peel the garlic. 

Take a pan, heat 3 tsp of oil, add Fennel seeds and fenugreek. 

Add garlic, chopped onion and curry leaves. Saute well. 

Add chopped tomato and salt. Cook until it turns mushy. 

Now add turmeric powder, kulambu milagai thool. Mix well. 

Next add the tamarind extract. 

Add 2 cups of water and let it boil. 

Now add the grounded coconut paste and cook it. 

Take a egg in a small bowl. 

Slowly pour it in the curry. 

Pour like this

As same as pour all the eggs. 

Close the lid and cook in slow flame for 2 minutes. 

Now the chettinad style egg curry is ready to serve with rice or roti.