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Saturday, July 19, 2014

Mini Idli Tomato Chutney - Kids Lunch Box Idea19

Idli Tomato Chutney
Today's lunchbox is a very simple menu idea with idli and tomato chutney.Mittu likes idli so weekly once or 2weeks once its idli for lunchbox and she happily finishes the lunchbox.I make either idli podi toast / mini idli sambar(sometimes she demands for rasam too) or idli with any chutney of her choice.

Many of you asked about mittus lunchbox she uses, she used a small oval shaped steel box for a month but now I got her this new lunchbox which I have posted here....its a simple flat sambadam and the sidedish container I got it separately and paired it up.Attimes she complains that I am not giving her colorful lunchcases as her friends bring so once when I plan for bread / parathas then I pack it in the chotta bheem lunchbox / tupperware buddy bowl atleast to make her happy :)

Kids Lunch Box Recipe Idea19 - Idli Tomato Chutney

Preparation Time : 24 hrs | Cooking Time : 30 mins
Recipe Category: Travel Food | Recipe Cuisine: Indian

Click the links below to get the full recipe with stepwise pictures

Here is the kids lunchbox menu 19:

Idli / Mini Idli
Onion Tomato Chutney / Tomato Chutney

My Notes:

  • If you dont have mini idli mould, then you can make usual idlis and cut them into cubes so that its easy for them to eat.
Idli Tomato Chutney
Written by: SHARMILEE J
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Friday, July 18, 2014

Foxtail Millet Khichdi Recipe - Thinai Kichadi | Easy Millet Recipes

Foxtail Millet Khichdi Recipe

Kichadi is my favorite so wanted to try millet kichadi and thinai  was my choice.This millets khichdi is a very nutrious meal by itself with millets and vegetables added so make it for breakfast or for lunch it is quite filling and healthy too.

We had it for breakfast with coconut chutney and maavathal kuzhambu(recipe coming up soon) , it was tasty with all the veggies and I now know another way to sneak in veggies for me to eat :)

You can have it with tomato chutney / red coconut chutney too.

Foxtail Millet Khichdi Recipe

Thinai Kichadi Recipe

Preparation Time:10 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Thinai (Foxtail Millet) - 1/2 cup
Onion - 1 big chopped finely
Tomato - 1 chopped roughly
Ginger garlic paste - 1/2 tsp
Carrot - 1 small finely chopped
Peas - 1/8 cup
Beans - 1/8 cup finely chopped
Turmeric powder - 1/8 tsp
Water - 2 cups
Coriander leaves - to garnish(I didnt use)
Salt - to taste

To temper:

Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad Dal - 1/2 tsp
Curry leaves - few
Green Chilli - 1 slitted


  1. Rinse thinai and soak it in water for 20mins,Set aside.Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.How to make millet idiyappam - Step1
  2. Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.
    How to make millet idiyappam - Step2
  3. Drain water from the thinai and add it along with veggies, give a quick mix.Add water and pressure cook for 3 whistles in low medium flame.Once pressure releases open and fluff it.
    How to make millet idiyappam - Step3
Serve hot / warm.

My Notes:

  • If you are using any other millet no need to presoak the millet just add it directly.
  • I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
  • You can even add 2 tbsp moong dal along with the millet for extra flavour.
  • I haven't added any cashews but you can add it if you prefer to add.
  • Serve hot as it might get dried easily.
  • You can add a tsp of lemon juice at the last.
  • Garnish with coriander leaves finally.
Thinai Kichadi

Written by: SHARMILEE J
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Thursday, July 17, 2014

Aadi Koozh Recipe - Aadi Pandigai Recipes

Aadi Koozh Recipe

A reader requested to post Aadi Koozh Recipe thats when I realised Aadi Koozh / Aadi Kool is famous in Tamil Nadu in Aadi Month which is distributed as prasadam in mariamman temple throughout the Aadi month.I asked my neighbour for the recipe and made it today morning and just edited it so here is the Aadi Koozh Recipe hot hot from my kitchen :) Now lets welcome Aadi month with this delicious Aadi Koozh :) Usually they serve aadi koozh with pickle / puli kuzhambu / karuvattu / fish kuzhambu.

Aadi paal or Aadi Thengai Paal is also made for Aadi Pirappu with coconut milk seasoned with jaggery and cardamom powder, which is so rich and flavourful to drink.

According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds. The most visible manifestation of the month of Aadi is the huge 'kolams' that are painstakingly patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.

Aadi Koozh Recipe
The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries.[Source : Wiki Pedia]

Adiperukku (also written as Aadiperukku) is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (mid-July to mid-August). In 2014, it is on August 3. The festival pays tribute to water's life-sustaining properties. For the blessing of mankind with peace, prosperity and happiness. We usually do pooja near water tanks / pipes on Aadi 18 and tie yellow thread on our hands/ necks.
Aadi Koozh Recipe

Aadi Koozh Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Ragi Flour - 1 cup
Raw Rice(Pacharisi) - 1/4 cup
Water - around 2 cups(for cooking raw rice) + 4 cups(for ragi flour) + as required to make koozh
Curd - 1 cup
Small Onion - 2 tbsp chopped
Curry Leaves - 2 tsp finely chopped
Green Chilli - 1
Salt - to taste

* Note : I halved the recipe and tried


  1. Mix ragi flour with 4 cups of water and whisk it well without any lumps.Set aside.Take raw rice in a mixer.How to make aadi koozh - Step1
  2. Grind it to a coarse mixture like rava.In a heavy bottomed vessel, boil 2.5 cups of water, add rice and cook it until soft to a porridge like consistency.Then add the mixed ragi flour mixture and required salt.
    How to make aadi koozh - Step2
  3. In low flame , keep mixing and cook it till it becomes thick and raw taste of ragi flour leaves.It will become shiny and thick.The cooked rice will be seen in between as shown here.At this stage switch off and spread it in a wide mouth container and let it cool down completely.
    How to make aadi koozh - Step3
  4. Add little water to curd whisk it well, Set aside.Grind green chillies to a coarse paste.I transferred to anoth wide mouthed container to cool down quickly.Now to the ragi koozh add butter milk,chopped onions, chopped curry leaves and green chilli paste.
    How to make aadi koozh - Step4
  5. Whisk it well without any lumps, add water to make to a thin koozh consistency.It should be very runny.
    How to make aadi koozh - Step5
Serve hot / warm.
Aadi Koozh Recipe

My Notes:

  • Usually they soak ragi flour overnight and then add it cooked rice and then cook it this is done to get a slightly sour taste I just soaked ragi flour just few hours before making the koozh.You can even do it instantly.
  • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.
  • While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
  • Usually in temples they dont temper anything for this koozh , add onion ,curry leaves raw even green chillies they chop it finely and add it but I grinded to a coarse paste to avoid biting inbetween.
  • The koozh thickens with time so adjust water / buttermilk accordingly.I used thick buttermilk so had to add more water.
  • Make sure you cool down the koozh completely before adding buttermilk.
  • Koozh thickens with time, add hot water to make it runny.
  • Aadi Koozh which is served in temples is runny but adjust the consistency according to your liking.
  • Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
  • I mixed it with milk and jaggery as I love sweet porridge. :)
Aadi Koozh Recipe
Written by: SHARMILEE J
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Wednesday, July 16, 2014

Honey Oats Bread Subway Style Sandwich

Honey Oats Bread Subway Style Sandwich
Honey Oats Bread was on my bake list eversince I tasted multigrain honey oats subway sandwich.I am not a fan of sub sandwich as most of the stuffing is fresh and raw which isn't suiting my taste buds but hubby loves them.The first time I visited Subway was only a year back, I didn't order anything and was just sitting idle watching hubby enjoy the sub.The next time hubby suggested me to try the chicken kebab sub so I choose multigrain honey oats bread with chicken kebab as stuffing with just the sweet onion sauce and mayonnaise minus the fresh leafy vegetables. I liked it, its ok to have it once in a while but I loved my choice of bread...honey oats bread - the honey taste and the bread texture was just awesome.

One thing I love about sub sandwiches is their variety of breads with our favorite choice of stuffing and sauces and this honey oats bread has become my favorite.I have tasted this twice and I wanted to try this bread at home and the new yeast which my friend got was a great motivation factor for trying out this bread.

I was planning to click something else the other day and that's when I saw this yeast and I couldn't wait so set out to make the bread atonce.I googled for recipes but most of them had eggs in it and I wanted a eggless version so tweaked the pizza base recipe and came up with this one and I can say it was 85% same as the subway bread yayyy!! I was so happy and content after baking this bread :)) The bread was my main attraction so didn't bother much about the stuffing and just stuffed with the available ingredients in my pantry.

Honey Oats Bread Subway Style Sandwich

Honey Oats Bread Subway Sandwich Recipe

Preparation Time:2 hrs | Cooking Time : 30 mins | Makes:3 small rolls
Recipe Category: Snack | Recipe Cuisine: World

For the bread:

Wheat Flour / Multigrain Flour - 1 cup
Quick Cooking Oats - 1/4 cup (I used Quaker)
Maida - 1/4 cup
Instant Yeast - 1 tsp
Water - 1/4 cup
Milk - 1/4 cup
Olive Oil - 1/8 cup
Salt - 1/8 tsp
Honey - 1.5 tbsp

For the stuffing:

Tomato - few slices
Cucumber - few slices
Boiled Sweet Corn - 1/4 cup
Curd(Yogurt)- 1/4 cup
Oregano - 1/4 tsp
Tomato Sauce - 1 tsp


  1. Grind oats to a fine powder.In a mixing bowl add wheat flour,oats flour, maida,yeast, salt and whisk it well.
    How to make honey oats bread subway sandwich - Step1
  2. Now add milk,oil, honey and water.Mix well and knead it to form a smooth pilable dough.Keep it in a warm place undisturbed for an hr.When u check after 2 hrs, the dough would have been raised.Now punch it down incase for any air bubbles.
    How to make honey oats bread subway sandwich - Step2
  3. Preheat the oven for 180 degree Celsius for 10 mins.Divide the dough into 2 large rolls or 3 smaller ones like how I have did.Just roll it smooth.In a bowl add milk, honey mix well and keep aside.Arrange the prepared rolls on the baking tray and make splits(not too deep just press it slightly) with a knife.Brush it with prepared milk honey mixture.
    How to make honey oats bread subway sandwich - Step3
  4. Sprinkle oats on top of the rolls.Bake in preheated oven at 200 deg Celcius for 20-25mins until the top turns golden brown.Cool down completely and then slice the roll into 2.
    How to make honey oats bread subway sandwich - Step4
  5. Add curd , tomato sauce and oregano in a mixing bowl and whisk it well,Set aside.Now between the 2 halves of the sandwich first place sliced tomatoes.
    How to make honey oats bread subway sandwich - Step5
  6. Then add cucumber,sweet corn add the prepared yogurt sauce, then tomato sauce and serve the sandwich.
    How to make paneer pizza - Step6
  7. Serve warm.

Honey Oats Bread Subway Style Sandwich

My Notes:

  • If you are baking the rolls in advance then warm up the roll just before preparing the sandwich.
  • The sandwich filling can be of your choice , I just used the ingredients I had in hand.You can add boiled egg slices or any patties or leftover cutlets or just fresh leafy vegetables just like how they serve in Subway.
  • While you roll make sure to roll it smooth such that there are no cracks in the rolls, I didn't notice the crack on one of my rolls while rolling so that roll had slight cracks on top as you can see in the pics.
  • Don't be tempted to overbake mine was done in 25mins.
  • Brushing the top with milk gives nice browning.
  • The dough shouldnt be sticky...if so then ur dough is watery so add in a little more flour. The dough shouldnt be very tight, if it is then the rolls will be hard.
  • You can even lay aluminium foil or grease the tray with oil or drizzle some flour to avoid the rolls from sticking to the bottom.
  • If you are using instant yeast no need to proof it, add it along with flour and just mix it just like I have done. But if you are using active dry yeast then proof it before proceeding.Check my pizza post for proofing of yeast.If you are using Active Dry Yeast then use 3/4 tsp for this recipe and let it rest for 2hrs.
  • I rested just for an hour and it was raised  but the resting time totally depends on the type of yeast you are using and the climatic conditions of your region.
  • I used the instant yeast my friend got it from abroad and its Bake King brand.
Honey Oats Bread Subway Style Sandwich
Written by: SHARMILEE J
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Monday, July 14, 2014

Soya Chunks Fry Recipe (Meal Maker Varuval)

Soya Chunks Fry Recipe

I wanted to try soya chunks fry since I started trying out recipes with it but didn't have a particular fry recipe for it. Few weeks back when we visited my periya athais(MIL) house at Thanjavur she prepared a great lunch for us with regular vada payasam meals......and this meal maker varuval caught my attention by the look of it and I at once asked her for the recipe.She made it with the bigger variety of soya chunks and it tasted so good by itself that I was skeptical whether it was a sidedish or a starter , yes it was finger lickingly good :) As soon as I reached here I tried it immediately else I might forget the recipe...symptoms of ageing you see ;)

Don't have veggies at home then this is is just for you...I think this soya chunks fry goes well as a sidedish for both rice and chapathi. This can be called as a dry curry too but since she said its fry I have titled the same. I loved to have it like a wrap with soft phulkas.....thats my on the go breakfast!

Soya Chunks Fry Recipe 

Soya Chunks Fry Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Soya Chunks - 1/3 cup
Big Onion - 1 medium finely chopped
Tomato - 1 medium roughly chopped
Ginger Garlic paste - 1 tsp
Red Chilli Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Water - as needed
Salt - to taste

To grind:

Coconut - 3 tbsp
Garlic - 3 cloves
Fennel seeds - 1/2 tsp
Whole Pepper - 1/2 tsp
Green Chillies - 1

To temper:

Oil - 2 tsp +  1 tbsp
Fennel Seeds powder - 1/2 tsp
Curry Leaves - a sprig


  1. Boil water in a pan till it bubbles up rigorously.Switch off and add the soya chunks and let it aside for few mins for it to grow in size.How to make soya chunks fry - Step1
  2. Then rinse soya chunks in cold water atleast twice to get rid of the raw smell.Drain water and Set aside.Grind the ingredients listed under 'to grind' to a coarse mixture without adding water,Keep aside.
    How to make soya chunks fry - Step2
  3. In a pan heat oil - add items listed under 'to temper' then add ginger garlic paste, onion, tomato and saute till tomatoes turn mushy and raw smell leaves.Then add the coconut mixture along with red chilli powder and garam masala powder and required salt.
    How to make soya chunks fry - Step3
  4. Saute for 2mins then add soya chunks and sprinkle little water for the gravy to blend well with the soya.Keep frying till it becomes dry and is reddish golden in color.Add oil if it sticks to the bottom of the pan.
    How to make soya chunks fry - Step4
Serve hot or warm.
Soya Chunks Fry Recipe

My Notes:

  • I used my steel pan and it started sticking to the bottom of the pan so I had to add more oil(1 tbsp) but if you are using nonstick pan then you can reduce the oil.
  • If you are using the bigger variety soya chunks then cut them into half and proceed with the steps mentioned above.
  • While water boils you can add a tsp of milk and switch off then add soya chunks, adding milk gets rid of the raw smell easily.
Soya Chunks Fry Recipe
Written by: SHARMILEE J
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Friday, July 11, 2014

Ramadan Nombu Kanji Recipe - Ramzan / Iftar Recipes

Ramzan Nombu Kanji Recipe

I have tasted Ramzan Nombu Kanji only once so far and I love the flavour of the kanji.The Nombu Kanji is a nutritious gruel made of raw rice and dal, cooked to a smooth porridge consistency and seasoned with spices, the kanji’s flavours are much like the biryani so  I felt like drinking biryani :) Actually they use meat(chicken / mutton) but I preferred to make the veg version of the nombu kanji.

Nombu Kanji is made in a gigantic container and is then transferred to small bowls for serving.Last Ramzan, I posted sheer khurma and this year happened to see nombu kanji in many blogs which tempted and reminded me that I haven't posted it yet so here comes the recipe for Ramzan Nombu Kanji from my kitchen.

Ramadan is the ninth month of the Islamic calendar, and the month in which the Quran was revealed.Fasting during the month of Ramadan is one of the Five Pillars of Islam. The month is spent by Muslims fasting during the daylight hours from dawn to sunset.In Southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nonbu kanji, a rich, filling rice dish of porridge consistency, cooked with meat and vegetables. This is often served with bonda, bajji, and vadai.

Ramzan Nombu Kanji Recipe 

Ramzan Nombu Kanji Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Raw Rice - 1/2 cup
Moong Dal - 2 tbsp
Carrot - 1 small finely chopped
Big Onion - 1 medium sized finely chopped
Tomato - 1 medium sized roughly chopped
Ginger Garlic paste - 1.5 tsp
Turmeric powder - a tiny pinch
Red Chilli powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Mint Leaves - 1/4 cup tightly packed
Thick Coconut Milk - 1/2 cup
Water - 3 and 1/2 cups
Coriander Leaves - 1 tbsp finely chopped
Salt - to taste

To temper:

Oil - 2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 1 whole
Green Chillies - 1


  1. Grind raw rice and moong dal together to a coarse mixture,Set aside.Heat oil in a pressure cooker add the items listed under 'to temper' then add ginger garlic paste and onions fry till onions turn transparent.How to make ramzan nombu kanji - Step1
  2. Then add tomato,carrot, mint leaves along with turmeric powder, red chilli powder and garam masala powder along with required salt.Saute for 2mins.Then add raw rice moong dal mixture.How to make ramzan nombu kanji - Step2
  3. Add water and pressure cook for 4 whistles or until mushy.Once pressure releases open and mash it well.
    How to make ramzan nombu kanji - Step3
  4. Heat it again and add little more water if its too thick, then add coconut milk give a quick stir,garnish with coiriander leaves and switch off.
    How to make ramzan nombu kanji - Step4
Serve hot or warm.
Ramzan Nombu Kanji Recipe

My Notes:

  • You can add other veggies like beans,cabbage etc.
  • If you are adding chicken / mutton 100gms, pressure cook it separately until slightly tender then add it along with rice dal.In that case you can use chicken stock instead of water.
  • The kanji should be in drinkable consistency as they serve int in a curved bowl to drink.It will get thicken soon , so switch it off at the right consistency.
  • Traditionally they make this kanji in large containers , stir and cook it but I chose the pressure cooking way as its easy :)
Ramzan Nombu Kanji Recipe
Written by: SHARMILEE J
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Wednesday, July 9, 2014

Paneer Fried Rice Recipe - Easy Paneer Recipes

Paneer Fried Rice Recipe
Paneer Fried Rice is mittus favourite......She loves both paneer and fried rice so paneer fried rice is obviously her favorite too.Hubby can have fried rice even daily...yes he is crazy after fried rice and his staple order in restaurants will egg / veg fried rice. I like it too but seeing the amount of oil they use in restaurants and while eating with hands you can feel the oil and I feel really guilty to eat fried rice at restaurants so I limit myself with my ever favorite Naan/ Roti with any gravy.

I usually find making fried rice easy than any other south indian meal, as once the chopping part is done your fried rice will be ready in no time so when there is demand for fried rice at home I never miss it :)

Sidedish Recipes which pairs well with fried rice :

Check out mushroom fried riceegg fried rice and veg fried rice recipes for more variations.

Paneer Fried Rice Recipe 

Paneer Fried Rice Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indi Chinese

Basmati rice - 1/2 cup
Paneer - 1/4 cup small cubes tightly packed
Carrot - 1 small finely chopped lengthwise
Cabbage - 3 tbsp chopped finely chopped lengthwise
Spring onions (white part) - 2 tsp finely chopped
Spring onions (green part) - 1 tsp finely chopped
Garlic - 2 tsp finely chopped
Capsicum - 2 tbsp chopped finely lengthwise
Soya sauce - 1/8 tsp
Pepper powder - 1 tsp
Olive Oil - 1 tbsp + 1 tsp
Salt - to taste


  1. Cut the paneer pieces into very small cubes and toast it with a tsp of oil in a dosa tawa.Drain in tissue papper and set aside.Soak basmati rice for 15mins then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups.Spread it in a plate and fluff it up with a fork add a tsp of oil and let it cool down.How to make paneer fried rice - Step1
  2. .In a pan heat oil - add garlic, spring onion white part saute for a minute till it turns slightly browned.Then Then add carrot,cabbage and capsicum,in medium high flame, fry till the veggies shrink and raw smell leaves.Then add pepper powder,required salt, soya sauce and stir well in medium high flame.How to make paneer fried rice - Step2
  3. Add cooked rice and give a quick stir.Then add spring onions green part, fried paneer cubes and give a quick stir.Switch off.
    How to make paneer fried rice - Step3
Serve hot with your choice of side dish or any manchurian.
Paneer Fried Rice Recipe

My Notes:

  • I reduced the quantity of veggies and added more paneer.But don't skip spring onions as it gives a good amount of chinese flavour to the fried rice.
  • You can add 2 tbsp onion while sauteing the veggies.
  • You can even add green chilli sauce.
  • Use freshly ground pepper for a great flavour.
  • You can even crumble or grate the paneer and add it but in that case you will have to add it raw.I prefer toasting and adding.
  • Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
  • I soaked basmati rice for 15 mins then pressure cooked for 1:1.5 ratio(rice:water) for 3 whistles in medium low flame.
  • I dont use ajino motto, but if you prefer you can add a pinch of it at the final stage to get the exact restaurant flavour.
  • Make sure to fluff the rice and spread it with little olive oil to make the grains separate.Allow it to rest atleast for 30mins.
Paneer Fried Rice Recipe
Written by: SHARMILEE J
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