Mixed Vegetable and Soya Chunks Curry

Whenever small amount of leftover veggies in fridge i make this curry along with some soya chunks or dried beans variety.Its a healthy blend of veggies with loads of flavor and taste.This curry can be made with or without coconut paste,but today's version is a coconut free.This curry tastes great with pulkhas,roti and rice too,here goes the recipe...................


Soya Chunks1/2cup
Chick peas/kondakadalai beans(cooked)3/4cup
Cauliflower florets1cup
Green beans10
Potato 2nos.(medium size)
Onion 2(small size)
Tomato(chopped)1(medium size)
Ginger&garlic paste11/2tsp
Chilly powder11/4tsp
Coriander powder11/2tsp
Turmeric powder1/4tsp
Garam masala powder1/4tsp
Curry leaves(chopped)2 sprigs
Coriander leaves(chopped)1tbs
Fennel seeds/sombhu1/4tsp
Saltto taste


  • Cook the chickpeas in the pressure cooker for a whistle or two with a pinch of salt.Put the cauliflower florets in the hot water with salt and turmeric powder and cut the french beans into one inch pieces.Boil or bake the potatoes and cut it into cubes.

  • Put the soya chunks in hot water with a pinch of salt,cook it till it becomes double in size.Rinse it in cold water for couple of times to get rid of the odour and squeeze the excess water.Set it aside.

  • Heat oil in a pan,saute the onion till transparent with a pinch of salt and add the ginger and garlic paste then follows the tomato,cook it until mushy.

  • Add the chopped green beans and saute it for a minute.Now add the chilly powder,coriander powder,turmeric powder and salt to it.Add the  cooked soya chunks,sprinkle some water and cook it covered till the beans is tender.

  • Now add the cauliflower florets,cooked chickpeas and potatoes to it and mix it well.

  • Keep it in the medium flame for 4- 5 minutes or till the masala gets blended well.Finally add the garam masala powder and garnish it with coriander leaves.

  • Serve it with roti or rice.


    • If you want to make it with coconut paste,add 2tbs of finely ground paste along with the spice powders.

Red Bell Pepper /Red Capsicum Chutney ~ Vegan Thursday

Today's recipe is a colorful chutney which I make it often  to accompany idly,dosa and paniyaram.The flavor  and color of red capsicum and onion along with red chillies,tomato makes this chutney delicious and finger licking.Lets move on to the recipe..........................


Red Capsicum/kudamilagai1(chopped 11/2cups)
Shallots/Chinna vengayam(peeled)10
Garlic/poondu2-3 cloves
Tomato(chopped)1 (medium size)
Red chilly/Varamilagai5
Tamarindsmall gooseberry size
Curry leaves1 sprig
Mustard seeds/kadugu1/2tsp
Urad dhal/ullutham paruppu2tsp
Saltto taste


Heat a pan with a tsp of oil and fry the urad dhal and red chillies to a golden color,remove it.Heat a tbs of oil and saute the onion and garlic then follows the chopped capsicum.Saute it till the capsicum becomes tender.At this stage add the chopped tomatoes,salt and tamarind,cook it till the tomato turns mushy.

Let it cool down.Now in a blender jar add the red chilly and urad dhal,grind it to a powder.Then add the cool down down mixture and grind it to a fine paste.Do the tempering with mustard seeds with the remaining oil and add it to the chutney,mix it well.

Red capsicum/bell pepper chutney is ready.


  • Don't use more urad dhal as mentioned and the amount of red chilly given is for bit spicier side.

Vazhakkai Podi Curry/Raw banana Curry /Vazhakkai Podi Thooval

We group of friends started a event named Tamizhar Samayal Tuesday in which showcasing the recipes popular all over Tamilnadu.This event happens in the 2nd and 4th Tuesday of each month.
Vazhakkai podi curry is simple and easy to make accompaniment which popular in Southern parts of Tamilnadu especially in Brahmin Cuisines.
This curry goes very well with black pepper rasam or with variety rice.The highlight of this recipe is the freshly ground powder used in the curry.The powder can be made in bulk and store it for 2-3 months also.Lets get into the recipe..................................

Basic Information


Raw banana/Vazhakkai2(medium size)
Grated coconut11/2tbs
Curry leaves5-6 leaves
Turmeric powder/manjal podi1/2tsp
Saltas needed

To roast and grind 

Red Chilly/varamilagai4-5nos.
Coriander seeds/varakothamalli2tsp
Channa dhal/kadala paruppu1tsp
For the tempering 

Mustard seeds/kadugu1/2tsp
Urad dhal1/2tsp
Channa dhal1/2tsp
Asafoetida/perungayama pinch
Red chilly1(optional)


Dry roast the given ingredients in a medium flame till the aroma comes out.Grind it to a fine powder.Set it aside.Chop the raw banana into cubes and cook it in boiling water with a pinch of turmeric,salt to soft but not mushy.Drain the excess water and keep it.

Heat pan with and do the tempering with the given ingredients,add in the curry leaves.Now add in the cooked raw banana and give it a mix.At this stage add the ground powder,salt and toss it well till everything gets blend well.Finally add the grated coconut and mix it well.

Vazhakkai Podi  Curry is ready.

Serve it rice and Rasam.


  • The grated coconut can be roasted along with the spices and ground.
  • Do not over cook the raw banana otherwise it turns mushy.

Onion Mint Sandwich

Sandwiches are my favorite and love to have it for a light meal.Today's recipe is one such a simple and easy to make one and I adapted the recipe from Priya's Versatile Recipes in which she tried from Sharmis Passion.I slightly tweaked the recipe according my taste buds.
This sandwich doesn't need any fancy ingredients and it can be made in a jiffy and tastes awesome.I grilled the sandwich but if you want you can toast it directly in a pan or in a sandwich maker.Here goes the recipe.....................


Bread slices6
Onion(thinly sliced)2
Red chilly powder/milgai podi1tsp
Coriander powder/dhaniya podia pinch
Turmeric powder/manjal podia pinch
Garam masala powder (optional)a pinch
Cumin seeds/jeeragam1/4tsp
Mint leaves/pudina1/4cup
Green chilly2
Saltto taste
Lemon juice1/2tsp
Butter/vennai or ghee1-2tbs


  • First heat a pan with tsp of oil and saute the mint leaves,green chilly for couple of minutes and transfer to a blender jar.To this add the grated coconut,salt and lemon juice.Grind it to a smooth paste and keep it aside.

  • Now to the same pan heat the oil and throw in the cumin seeds,saute the onions with a pinch of salt till transparent.

  • Add the spice powders and salt,mix it well.Cook it for a minute.

  • Now apply the mint chutney on one side of the bread slice and keep the onion filling.

  • Press it gently and toast it with butter in a pan/sandwich maker or grill it .

  • Simple yet delicious and filling Sandwich is ready.


  • The addition of garam masala powder is purely optional,instead of red chilly powder,sambar powder can be used.
  • You can use both white or wheat bread to make this sandwich.
  • Along with mint,fresh coriander leaves also can be used to make the chutney.

Kathirikai Thengai paal Masala/Eggplant curry with Coconut milk

Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful.
This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........


Small round eggplant/kathirikkai8-10(cut lengthwise)
Onion(finely chopped)2(medium s1ze)
Tomato(finely chopped)2(medium size)
Ginger&garlic paste2tsp
Turmeric powder/manjal podi1/4tsp
Red chillypowder/milagai podi2tsp
Coconut milk3/4cup
Curry leaves/karivepillai1sprig
Coriander leaves/kothamallifor garnishing
Mustard seeds/kadugu3/2tsp
Cumin seeds/jeeragam1/2tsp


Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,saute it for couple of minutes.Then goes in the chopped tomatoes and cook it until mushy.

Add the spice powders and give it a mix then add the sliced egg plants and stir it well,now add the salt and sprinkle little water and cook it in a medium flame till the eggplants become tender.

At this stage add in the coconut milk and cook in a high flame for one or two minutes.Add the chopped coriander leaves and mix it well.

Serve it with rice.


  • Instead of coconut milk,regular milk can be used but the flavor will be more if coconut milk is used.
  • The amount of chilly powder given is for slightly spicier version,it can be reduced according to personal preference.

Almond Chutney ~ Side Dish for Idly

My family likes to have hot idlys along with two chutneys for dinner.Most of the times I make either make coconut chutney or peanut chutney and tomato chutney,garlic chutney.
This chutney I had it in one of my friend's place,we all liked it very much.These days I make this chutney very often instead of coconut chutney to accompany with hot idlys.
It can be made in no time if you are using silvered almonds,as the whole almonds needs to be soaked and peeled.
The richness of the almonds and the flavor of ginger,garlic makes this chutney delicious and tempting.Lets get into the recipe.....................................


Garlic/poondu1 clove
Ginger/inji1/4 inch piece
Green chilly2-3
Curry leaves/karivepillai3-4 leaves
.Mustard seeds/kadugu1/8tsp
Urad dhal/ulutham paruppu1/8tsp


  • Soak the silvered almonds in warm water for 10-15 minutes and drain the water.(if you using whole almonds soak it for 30 mins and peel the skin)

  • Put the almonds,green chillies,ginger,garlic and salt in a blender jar.Grind it to a smooth paste.

  • Heat the oil in a pan and do the tempering with mustard,urad and curry leaves.

  • Add it to the chutney and mix it well.

  • Delicious and simple almond chutney is ready.

  • Serve it with hot idlys


  • Here I used a a small clove of garlic,if you are using a fat clove,use half of it for the given quantity.
  • The green chillies can be sauteed in the oil and used ,its purely optional.
  • I didn't grind it to a very fine paste,bit coarse.
  • If you want you can add 1 tbs od fresh grated coconut also,but we like this way.

Thakkali(tomato) Soup/Masala Rasam - Tanjore Style

Thakkali soup aka masala rasam is a flavorful,slightly tangy soup infused with the coconut milk.This soup goes very well with the steaming rice accompanied with some spicy vegetable fry.
I have no idea why it is called as soup and its a thinner version of kurma.But this soup no way resembles the tomato soup which is served as an appetizer.
This soup can be made with or without dhal stock like rasam as we prefer later,made it without that one.Lets get into the recipe..................


Shallots(finely sliced )8-10
Tomato2(large size)
Garlic/poondu3 cloves
Green chilly4
Turmeric powder/manjal podi1/8tsp
Curry leaves/karivepillai1 sprig
Coriander leaves(chopped)as needed

For the seasoning

Cinnamon/pattai1inch piece
Star anise2 petals
Fennel seeds/sombu1/8tsp


Cook the tomatoes with enough water till it becomes soft.Once it becomes cool down peel the skin on the tomato and blend it well in a blender to fine paste.If there is any water left keep it.
Then grind the coconut to fine paste and extract the milk.Pound the garlic and green chillies together to a coarse paste,set it aside.
  • Heat a pan with oil and crackle the fennel seeds,then  add the other spices.Add the curry leaves then saute the sliced shallots for a minute.Now add in the crushed garlic and green chilly,saute it.
  • Add in the ground tomato paste and the water left after boiling the tomatoes or regular water

  • Now add the salt and turmeric powder,let it boil for5-6 minutes.Add in the chopped coriander leaves and coconut milk at this point.Cook it for one boil and put off the fire.

  • Serve it with steaming hot rice along with some spicy vegetable fry.


  • If the sourness is not enough after put off the fire add a tsp of lemon juice.
  • Instead of coconut milk,finely ground coconut paste can be used.
  • The dhal stock needs to be added before put off the fire and it doesn't need to boil.
  • Use well ripe tomatoes to get a nice color and sour taste.

No Bake,Eggless Creme Caramel ~ Guest Post by Priya Suresh

As a part of my blog's second anniversary again I am with a guest post by well known blogger Whose recipes are popular in the blogosphere.Yes....its Priya Suresh of Priyas Versatile Kitchen.
Priya is one such wonderful friend and got her friendship through Blogging Marathon.I love her recipes especially her baking and the way she presents,Thank you so much Priya for this wonderful recipe.

Now present you Priya in her own words

Am Priya suresh, who blogs at Priya's versatile recipes, am  a bakeholic who loves to bake. My fellow blogger Nalini, no no she is more than that, a wonderful sister, a down to earth darling, a truthful friend and my close buddy asked me few months back,yep you are rite she asked me long back to write a guest post for her but i couldnt send her my guest post earlier. Finally i decided to make a guest post for a celebration. Nalini, the blogger celebrates her two years of blogging life in September and my best wishes to her to keep going in this incredible virtual world.

Actually i know Nalini through blogging marathon before few years back,i'll never forget to visit her space and she share mouthwatering recipes with breath taking pictures. Beware dont go to her space while you are hungry,yes each and every pictures of her food will tempt you definitely and you will go crazy. If you are searching authentic dishes, just check her space and you will definitely fallen in love with her post.

When she asked me for the guest post, she wants me to make a French bakes,but sorry Nalini i couldnt keep my words, i prepared a no bake French dessert specially for you.Hope you will definitely like this eggless, no gelatin dessert. Sending to you with loads of love my dear buddy.

No Bake Eggless Créme Caramel

Crème caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world eventhough is dessert is from French Cuisine.

Crème caramel goes for a plain custard where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.

But my version of No Bake Eggless Créme caramel doesnt need a oven and its completely egg free, this dessert goes for custard flour, Full fat milk, sugar and agar agar. Just with 4 ingredients you can make an incredible french dessert even if dont have oven at home. Have you noticed that this dessert is also gelatin free, i used china grass aka agar agar in this créme caramel, if you want to make with gelatin feel free to use it.

   Full fat Milk-4cups

   Custard Powder-3tbs
   Sugar (for custard)-1cup
   Agar agar powder -2tbs or 1/4cup Agar agar (chopped)
   Sugar for caramel-3tbs


  • Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.
  • If you are using agar agar powder dont do this step with it.
  • Meanwhile make a caramel syrup, cook the sugar of caramel with water,pour the water just to cover the sugar.
  • Cook the sugar until they turns golden brown, just tilt than pan and pour the caramel syrup to the ramekins and keep aside.
  • Add in the custard powder,sugar to the milk and whisk well until the sugar and custard powder gets dissolves.
  • Cook this mixture until its turns semi liquid. Now add the already prepared agar agar or agar agar powder.
  • Cook everything in simmer until it turns thick.
  • Let it cool a bit, spoon this eggless custard to the already prepared ramekins.
  • Once the custard gets cool completely, cover the ramekins with a plastic wrap and place it in fridge for atleast two hours.
  • While serving, loosen the sides of the ramekin with a knife. Invert the chilled créme caramel to a plate.

  • Enjoy as a dessert.

Paruppu Urundai Kulambhu/Lentils Ball in Tamarind and Coconut Sauce ~ Tamizhar Samayal Tuesday

We group of friends started a event named Tamizhar Samayal Tuesday and showcasing the the traditional recipes of Tamilnadu in 2nd and 4th Tuesday of every month.

For this event today I am sharing a kulambhu recipe which is popular in Southern part of Tamilnadu.
Paruppu urundai kulambhu is a traditional South Indian delicacy served along with rice and also tastes good with idly and dosa.

This kulambhu is one of my family's favorite and can be prepared in two ways.Today I made this kulambhu by steaming the lentil balls,it can also be made by adding the balls directly to the gravy.I prefer to make it with the former method as the balls doesn't break and feel easy to make.

My mom adds little gram flour to the urundai batter and makes some crispy pakodas to accompany with it.This kulambhu and urundai  tastes even better in the next day, now on to the recipe...............


For the gravy

Onion1no.(medium size)
Tomato1no.(medium size)
Tamarind paste/puli2-3tsp
Chilly powder/milagai podi11/2tsp
Coriander powder/kothamalli podi3tsp
Turmeric powder/manjal podi1/8tsp
Saltto taste
Curry leaves1sprig
Coriander leaves(chopped)1tbs

For the Lentil Balls(urundai) 

Toor dhal/thuvaram paruppu3/4cup
Channa dhal/kadalai paruppu1/4cup
Ginger/inji1 inch piece
Red Chilly4-5nos.
Fennel seeds/sombhu1tsp
Saltto taste
Onion(finely chopped)2nos.
Curry leaves(chopped)1sprig
Coriander leaves(chopped)1tbs

To grind 

Fennel seeds1/2tsp
Poppy seeds/kasakasa1/2tsp

For the seasoning 

Mustard seeds/kadugu1/2 tsp
Fennel seeds/sombhu1/8tsp


                           Soak the dhals in water for 2 hours and grind it along with the red chilly,fennel seeds,ginger and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.

Add the chopped onion,coriander leaves,curry leaves and mix it well.Make small balls out of it and steam it in a idly cooker or steamer for 5 minutes and keep it aside.

Meanwhile grind the coconut,fennel seeds and poppy seeds to a fine paste,keep it aside.Mix two cups of water to the tamarind paste,to this add all the spice powders ans salt.Mix it well.
Heat a pan with oil,crackle the mustard seeds,fennel.Add in the curry leaves and garlic,onion,saute it with a pinch of  salt.Once the onion becomes translucent add the chopped tomato,cook it till mushy.Add the tamarind water and allow it to boil till the raw smell disappears.

Now to this add the ground coconut paste and cook it for one boil.Add the cooked balls to it,let boil boil for another 5 minutes in the medium flame.Finally sprinkle the coriander leaves and mix it well.

Paruppu urundai kulambhu is ready.Serve it after an hour to get the flavors incorporate well.


  • If you don't want to steam the balls you can directly add the balls to the kulambhu,add 3 balls at a time after it cook add the next batch.
  • Here I used the tamarind paste,if you are using tamarind a small lemon sized ball is sufficient for this amount.
  • The kulambhu will become thick upon cooling so adjust the consistency accordingly.

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