Friday, November 30, 2012

Mysore Pak

This post had been lying there on drafts for many days since diwali.This is HH's favourite sweet.Whenever he visits Coimbatore he brings home a pack of Krishna Sweets mysore Pak.The one I made tasted nearly similiar to that of the one at Krishna sweets.For the ones who are not aware of Krishna sweets..It is a famous sweet shop at Coimbatore which sells very soft and tasty  ghee mysorepak.
BEWARE...This dish consumes lots of ghee..So those whose are diet conscious please skip this post.They would not taste good if the ghee amount is reduced.Once in a while we can make this for any very special occasion.
I made many trials while making this.For the first two trials when I tried to reduce the ghee quantity it turned out very hard.After 2 trials I sticked on to the amount of ghee and was a super hit.So no compromises on ghee quantity..
Yes.. Krishna sweet mysorepak can be made at home...Hurray!!!I was so excited after it turned out so well....
For the recipe please press READ MORE

Tuesday, November 27, 2012

Why we put lamps on karthigai???

Our ancestors were the real scientists...They had linked these scientific things with the spiritual and religion things so that the people would do it strictly....

Karthigai is one of the Tamil months.Karthigai season falls between the hot summer and the cold winter..during this period there is a great advent of insects which might cause many diseases.They might also destroy crops in the field which might drastically affect the cultivation.

To avoid such destruction they had made this as a habit of lighting lamps at all houses.In some houses they also have a practice of lighting the lamp for the whole karthigai month!!The insects might get attracted by the light and they come near it.when they reach near the lamp their body gets heated up by the flame and many get burnt...So we get rid of most of the insects...

Added to it in all temples they burn is nothing but burning dried palm leaves .The flame and the smoke of the palm leaves evade most of the poisonous insects....

In northern districts of Tamilnadu there is a practice of making a plaything out of palm leaves and inside they keep the burnt hot coal.they tie the play thing with the thread and rotate it around by standing in the centre.this is a quite risky one...there is a belief that if one rotates this they will not get any attacked by any diseases.They call it by name mavallai(don't know the exact name)
When it is circled there are fire sparkles that come out.they destroy the insects...

This is one of the reasons why we light lamps during karthigai....there might be many reasons but this was the one which my grandfather explained to me in detail when I was young.He was a strict atheist and he educated us with more science than with the fantasy stories

With the modern revolution ,most of us(including me) had been giving up the concept of joint family..I want my kids to get more of those knowledge than that of the one inculcated at schools..but no other go due to commitments on various fronts we are all compelled to live as a small family.

So I always leave my kids with the grannies and grandpas when they are free...I usually ask my kids to speak more to the aged people.they know more tactics of how to put in any information in an easy way.

Whenever i meet any old people may be in any occasions I try to speak with them the more.they provide us more information that we don't get in any books

I have the habit of recording all those informations in my personal book.

May be if I had not been into engineering I would have definitely taken history....such an interesting subject...

Thought of sharing the karthigai deepam info with my bloggers so that they can pass it on to their future generations...

Please comment if u like this info...

Monday, November 26, 2012

Palm Leaf Kozhukattai(Panai Olai Kozhukattai)

In Southern districts of Tamilnadu it is a traditional practice of making this panai olai kozhukattais on Kaarthigai deepam.This year the Thirukarthigai,main deepam is on 27th of November.Three years earlier when I was new to Tuticorin,I thought the tender palm leaves that were sold during the deepam time was used as a fuel to make the special dishes on that day.I got to know that I was totally wrong when my neighbour aunt gave me a sweet made of rice flour and jaggery and stuffed into it.
This food is highly nutritious with a sugar free(Palm Jaggery) ingredient.This dish is prepared by covering the ingredients inside a palm leaf and steam cooking it.
Palm Jaggery(Karuppati/pannai vellam) is of great medicinal value too..I started using this from the time I came to Tuticorin ..It is a very good substitute of the white enemy..the Sugar..!!!
This is the first time I tried at home and it came out very successfully....I wanted my kids to know about these authentic dishes...They were so excited to have a sweet inside a palm leaf....the palm leaf gave a nice added flavour to the kozhukattai...
Wishing all my blog readers
A very  very happy Karthigai Deepam
For the recipe please press READ MORE below...

Saturday, November 24, 2012

Karthigai Pori Urundai

 I love the various types of diyas that I used to light on karthigai deepam.And added to it the pori urundais,olai kozhukattais and the appam makes the day very yummy!!!Pori urundai is an authentic snack.It is very simple and easy to make.I make this very often at home and send it as a snack to my kids during the school days.I maximum try to avoid giving them  the junks from the shops..So my kids don't find it very special as it made very often at home.The caramelized colour and the crunchiness of the pori attracts the kids.
For the recipe please press READ MORE below...

Friday, November 23, 2012

Baking Partners: A new Baking Group


A group of home bakers helping each other to achieve perfection.


Baking a home made Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.


We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.


Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.


Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.


First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.


All enthusiastic bloggers interested in baking are welcome, please email Swathi  of Zesty South Indian Kitchen  at


We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo


If you   want to make it a gluten or vegan free diet, you can do those modifications also.


Wednesday, November 21, 2012

Arachivitta Sambhar

After getting married  into an authentic Brahmin family the first thing I learnt was the Arachivitta sambhar.At my mom's house we make  simple sambhar with the sambhar powder...It was after marriage I learnt cooking and my first trial was the sambhar...My best critic is HH who always gives me the true comments !!(Though I had tested all my newly tried dishes on him!!)..Here at my MIL's house sambhar means its only arachivitta sambhar.During my earlier days after marriage the job of making sambhar was cumbersome!!Somehow after several trials I learnt the complete process of adjusting the tamarind and the chilli...
Though I am comfortable with the process I hardly make sambhar.It is only once a week we make this.As my kids  don't like packing sambhar sadham for their lunch...I hardly make  sambhar..
But it is apt when we feel like having an elaborate lunch.A simple sambhar with appalam/potato curry is an awesome combination...
For the recipe pls press READ MORE below..

Monday, November 19, 2012


 Bisebelabhath which means hot lentil rice in kannada is a famous dish in Karnataka.It has a slight variation from the sambar rice.After my marriage I was invited for lunch by one of my hubby's colleague who hails from Karnataka.She served us hot hot bisebelabhath with a nice aroma of ghee.That was the first time I taste the rice..From then on I became a fan of this dish.Still I can get back the flavour and the taste of the one she had served me..It brings me back my nostalgic memories.....
I had been trying various combinations of bisebhelabhath powders and after many trials I was satisfied with the one mentioned by Mrs.Mallika Bhadrinath in her cookbooks.The one I had mentioned here is the recipe adapted from her cookbook.
In a cold day,bisebhelabhath and appalam makes a fantastic pair.I wanted to specially mention about the appalams made from Kallidakuruchi,Tirunelveli.This is the place where they make all types of appalams(Infact the movie gentleman was also shot here!!!).Kallidakuruchi appalams have a very special taste.This is because of the pure Tamirabharani water that is being used ....Arisi(rice)and kizhangu(Root vegetable) appalams are very famous.So if you happen to visit Tirunelveli along with Iruttu kadai alwa do get some kallidakuruchi appalams too!!Preserve some appalams for having with Bisebhelabhaths...;-)
For the entire recipe please press READ MORE below..

Saturday, November 17, 2012

Baby Corn Stir Fry

BabyCorn is very rich in proteins,vitamins,iron and also phosphorus.It is very easy to digest  as it is a good source of fibrous protein.With the advent of enormous use of pesticides it is difficult for us to boast that we are having healthy and safe food.

But on the happier note , baby corn is a safe vegetable as the young cob is wrapped up with husk and well protected from insects and diseases.So let us all enjoy eating this safe vegetable!!!

My kids love this corn in all it a soup,deep fry,a pulao,manchurian,bajji etc..It is always delicious to eat baby corns..
This stir fry calls for very less amount of oil.
For the recipe please press READ MORE below

Oats Idly

When I run out of Dosa/Idli batter this is the one that I prefer the most.It is very easy and also fast to make.I hate being at kitchen for long hours.So I prefer cooking the items which are fast,delicious and also healthy.
For a breakfast or a dinner this is the best one accompanied with some kara chutney (will be posting the recipe of it soon).The method of making is similar to that of the rava idly with a slight variations in the ingredients..
For the complete recipe please press READ MORE below....

Friday, November 16, 2012

Eggless Banana Muffins(Reposted)

I am reposting the dish to make entry into the event hosted by nivedhanam. I am sending this to the event hosted by nivedhanam and surabhi..This is my first entry for a cooking event.

The Bad fall on the other hand had brought me lots of good and happiness to me in all means...As I could walk a little for the past 2 days I tried my hands on the banana muffins.Last week while blogging I came through Anushruthi's  blog
It is awesome..The blog and also the taste of the muffins.

It is the first time I tried with the fruits and was not at all confident even when I lined it on the tray.But to my great surprise the output was so good that I didn't have anything to store !!!This was an unexpected hit...All my friends just loved the taste and they want me to bake this again....

I used Morris banana(yellow),the long one...

pls press READ MORE below to get into the recipe

Carrot Rice

I am back after a long time to the blogger..I had been lazy all these days to post a dish..May be the sweets and oil items would have made me very lazy.So  decided for the next one or two weeks I should skip on to the diet food and say no to sugar!!!
This rice is one of the easiest one to make and it looks very richer and also colourful.It is also more easier to pack for the  kids.
There are may variations which with one can prepare this rice.I had done in a way which my kids prefer..If cooked rice is ready this can be done in 5-10 minutes
For the recipe please press READ MORE

Monday, November 12, 2012

CooknDine wishes its blog readers a Very happy Diwali...

Say No to crackers and say Yes to life....
Let us not still pollute the  already polluted air!!!Let us save some good air for our future generations.
Let us think a while about the children who lost their lives  on a blast at a cracker unit,Sivakasi.

***Mysore Pa recipe will be loaded soon...

Have a Sweetful Diwali!!!


Saturday, November 10, 2012

Festive recipe-Kaju Lotus

I had been there at coimbatore for more than 7 years and those times are very memorable to cherish...Love the place,people and also the serene climate..(I knew now it had completely changed!!!)...Still the sweets at Sri Krishna Sweets are the one whose taste havenot changed at all!!!They are the best at preparing the mysorepas...Just love the melting taste...
I use to wonder how they could make such a beautiful tasteful sweets.Out of that the various shapes of katlis were the hightlight..The kaju katlis in various very attractive shapes like lotus,apple,mango etc are just awesome to watch.I never thought I could make the one at home..
I tried this for the first time and it turned out so well...It is very easy to make and any beginner could make it if one has that patience and interest to do it..
Lets celebrate this diwali with this colourful sweet...(Please Say No to crackers!!!)
For the recipe please press READ MORE Below....

Friday, November 9, 2012

Mullu Murukku

Crunchy Murukkus are always nice to have...Some have it as a snack.Some have it along with the rice as a side dish...I had even seen people crushing it and putting it in a tea cup(filled wit tea) and drinking it.....For my elder daughter when she was in her kindergarden I used to make murukkus in different shapes of the alphabets..The way it popped out of the oil was so nice to watch...
Murukku is very easy to make if the flour is made ready..We can keep the flour for 1-2 months if nicely stored.I usually refrigerate it..
Diwali doesn't pass over without the murukkus....It is the essential item that has to be made...
Let us say No to the crackers and celebrate this diwali with lots of sweets and happiness..CooknDine wishes the blog readers a very very happy Diwali..
For the recipe please press READ MORE below

Thursday, November 8, 2012

Chick Peas Salad

Preparing the kids for their semester exams are the most tiresome job!!!I was running after saindhu for the past one make her sit at one place and make her to glance at her books!!!During the exam time she used to skip her morning breakfasts..Her favourite item is anything with curd...She is simply satisfied with a simple  cup of curd ..So I was browsing for the dishes which called for yogurt as one of the ingredient..finally found this one from a webpage and it sounded very good and it tasted too fantastic.....

For the healthier and diet version one can replace the full cream Curd(for the kids) with fat free curd...(For the ones who are on diet)

During the photoshoot I had completely finished off half of the Cup...From then on it became the main breakfast for my kids on most of the days..

For the recipe pls press READ MORE below...

Friday, November 2, 2012

Paneer Frankies

My Elder daughter Saindhavi is very choosy in her food habits.I wanted her to take a complete healthy lunch.So I kept on trying various kinds of combinations which would make her taste buds to work and luckily she loves the wraps and so the paneer.
Added to it the time of preparation of this dish is very less.And need less time of packing too for the lunch.The wraps with the foil wrapped on it attracts any kid.I keep changing the inner stuff and pack the lunch for her.
One of my friend had been asking for recipes which would be a perfect lunch for the kids.These are the very common lunch that we have at home accompanied with little bit of Curd rice.
Jane this is for you dear...
For the recipe please click READ MORE below...

Vegetable Pulao

I had been searching for the Ramba(Not the tamil Actress!!!)leaves quite a few months, after one of my aunt told about the aroma of it.Luckily during the bakrid time(it is one of the main ingredient used in briyani) I came across the one at the market and had asked for the plant too for my garden..The leaves are flat in shape and after cutting it from the plant the aroma increases after 2 days when it starts drying.but after 4-5 days the aroma use it after 2-3 days of plucking it...They are known by Daun Pandan in Hindi and  Screw Pine leaf is the common name.The aroma will be similar to that as Seeraga Samba Rice..
After letting it to dry for 2 days,my kitchen was completely packed up with the aroma of ramba Leaves...I cannot resist making a vegetable pulao using the seeraga samba rice.

This is a kids friendly dish.The aroma of the seeraga samba(a variety of rice)rice used is just awesome.It is simple to make and pack for the lunch.Rice with some curry/fried waffers will make a nice combination.
For the recipe please press READ MORE

Thursday, November 1, 2012

Hot and sweet Mango Pachadi

My mother makes this pachadi in a different way.I had tasted many types of mango pachadi but I like the one my mom makes.It combines all the 3 important tastes such as sweet,Sour and karam...We make this pachadi only during any important occasions.This pachadi tastes good only with a particular type of mango named kili Mooku mango.The sour taste of the mango used should be less,for the dish to come out well.
One of my schoolmate had asked me for the recipe long time...I didn't come across this type of mango at Tuticorin.Luckily last week during ayudha pooja I saw this mango in the market and decided to make pachadi.Hope this was the recipe my friend was looking for..Please let me know vetri.This post is for you!!
For the recipe please press READ MORE below....

Oats Kuzhi Paniyaram

I got bugged of eating oats in the form of porridge and upma.So thought of trying an item which is similiar to dosa,idli variety.when I browsed through some of the blog I came across this one from the ramya's blog.
Initially I was not confident that it would taste good.But the result was vice versa...It tasted more tastier than the normal panniyarams...This comes in our breakfast menu when I run shortage of the Idly/Dosa batter.It doesn't need much of preparations also to be done...
For the recipe please press READ more below