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* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch


1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.

Pongal Sambar


* Pumpkin, Ash-gourd, Sweet potato, Potato, Carrot, Beans, Avarai, Mochai, Drumstick, Brinjal, Ridge-gourd – totally 1 kg – cleaned and diced.

* Door dhal -200g

* Red chili 10, Coriander 6 TBS, Bengal gram 2 TBS, Fenugreek 2 TBS, Pepper 1 TSP, Jeera 1 TSP, Snauf half TSP, raw rice 1 TSP, Asafoetida 1tsp.

* Small onion – whole, pealed – 200g

* Tomato 200g

* Green chillies – diced -4 no

* Curry leaves, coriander leaves for garnishing

* Oil 50ml, 2 TBS ghee, mustard seeds 2 TBS, Split urad dhal 1 TBS, red chili 4, Asafoetida 1 TSP for seasoning.

* Tamarind juice – 2 Tsp


  1. Pressure cook Door dhal with Asafoetida, turmeric powder and adequate water (4-5 whistles)
  2. Bring to boil two litres of water in a heavy bottomed vessel, add pinches of Asafoetida and turmeric powder, add diced vegetables. Add hard cooking vegetables first, after ten minutes, add the other vegetables and add salt 1 TBS, 1 TSP red chili powder, 2 TSP coriander powder. Cover with a lid and cook till the vegetables get fully cooked. If more water is needed, add only hot water. Add tamarind paste or juice.
  3. Dry roast channa dhal, coriander seeds, red chili, Fenugreek, pepper, Jeera, Snauf, raw rice, Asafoetida one by one in slow fire or adding one after the other in ten second intervels. Allow it to cool and powder it coarsely.
  4. Add cooked door dhal to the vegetables in step 2, continue to cook for two more minutes, add the ground masala powder, mix well add hot water for needed Sambar consistency. Check for salt level.
  5. Heat oil in a kadai, add split urad dhal, mustard seeds, Asafoetida, broken red chili, curry leaves till they splutter. Remove from heat and add ghee. Mix this seasoning to the Sambar mix, boil for one more minute, add the garnish and serve with white pongal, rice, idli or dosai.

Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Heat oil in a kadai, add mustard seeds and let it splutter

2 Add chilli pieces and curry leaves

3 Add water and bring it boil

4 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

5 Add jaggery and continue cooking for 3m more or till gravy thickens

6 Remove from heat, add ghee, coconut and cardamom. Mix well and serve

Schezwan sauce/chutney


  • Dried Red chilli 2 cups
  • Oil 1/4 cup
  • Garlic finely chopped 1/4 cup
  • Ginger finely chopped 2 tbsp
  • Pepper powder 1/2 tsp
  • Vinegar 2 tbsp
  • Soy sauce 2 tbsp
  • Tomato sauce 2 tbsp
  • Sugar 1 tbsp
  • Salt to taste


1 Soak red chilli in hot water for 30m, blend smoothly and keep aside

2 Heat oil in a kadai, add garlic, ginger and saute well

3 Add chilli paste and saute for 2m

4 Add 1/4 cup water and mix well

5 Cover with a lid and simmer for 15m or till oil separates

6 Add pepper powder, vinegar, soy sauce, tomato sauce, sugar and salt

7 Mix well and, when cool, store in a container 

Kothsu (Kumbakonam)


  1. Moong dhal 100g
  2. Chana deal 2 Tsp
  3. Urad dhal 1tsp
  4. Coriander seed 1 Tsp
  5. Red chilli 6 no
  6. Jeera half tsp
  7. Cuscus 1tsp
  8. Asafodita 1tsp
  9. Curry leaves 12 no
  10. Coriander leaves for garnishing
  11. Mustard a1 Tsp
  12. Big onion cut into big pieces or small whole onion 100g
  13. Brinjal 200g- cut into 1” squares
  14. Red chilli. Powder 1tsp
  15. Turmeric powder. Half tsp
  16. Jaggery. 2 Tsp
  17. Coconut oil. 1Tsp
  18. Cooking oil 1Tsp
  19. Gingelly oil 1Tsp
  20. Salt to taste


  1. Boil 100g moong dhal with adequate water. Drain and keep aside.
  2. Heat 1 Tsp coconut oil in a kadai, add 1 Tsp channa dhal, 1 Tsp coriander seed, 4 red chilli, half tsp jeera, 1 tsp cuscus, 1 tsp asafodita, ten curry leaves and roast till golden brown. Allow it to cool and powder it.
  3. Heat 1 Tsp oil & 1Tsp gingelly oil in a kadai, add 1 Tsp mustard and when it splutters, add pieces of onion, brinjal, 1tsp salt and cook for 5m. Add 1tsp red chilli powder, half tsp turmeric powder and mix well. Add 250ml water and boil for 5m till brinjal gets cooked. Add boiled moong dhal. Remove from heat and keep aside.
  4. Heat 2Tsp oil in a kadai, add 1Tsp channa dhal, 1 tsp urad dhal, 2 broken red chillies, 3 curry leaves. Add the gravy in step 3, 2Tsp jaggery and boil for 2 m. Add masala powder from step2. Stir well, remove from heat and garnish with coriander leaves. Check for salt level and correct it.

Ragi Porridge – Kelvaraug Koozh


  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required


  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili

Coriander Coffee


  • Coriander Seeds  – 2 cup
  • Dried Ginger (Sukku)-2″


  1. Roast Coriander seeds, in a kadai, in medium flame, till smell emanates.
  2. Crush dried ginger and roast in a kadai for 1 min.
  3. Allow both to cool.
  4. Grind coarsely roasted ginger, add roasted coriander seeds and grind coarsely.
  5. Store in a air-tight container.
  6. Heat one cup of water to boil, add 1 tbs of coriander mix, boil in medium flame for 4 to 5 min.
  7. Strain the clear coffee, add 1 tbs of milk, 1 tsp of palm/brown sugar and drink warm coffee to reduce burping, acidity, heart-burn, improve digestive power.
  8. Avoid Coffee or Tea while you have digestive related issues.

Coconut Burfi-Easy Deepavali sweets


  • Grated Coconut  – 1 cup
  • Sugar-2 cup
  • Ghee- 1/2 cup
  • Fried cashews – 5 no- broken into smaller pieces
  • Powdered cardamom – 2 pinches


  1. Take sugar in a kadai, add only enough water to cover the sugar, heat in medium flame to get 2-string consistency of sugar syrup.
  2. Add grated coconut and stir continually, add  the ghee and mix well.
  3. Continue heating till it leaves the pan without sticking. Sprinkle cardamom powder and  fried cashews and remove from heat.
  4. Spread the mix evenly on a greased tray/plate and cut them into diamond pieces.

Maida Diamond cut sweets- Easy Deepavali Sweets


  • Maida – 1 cup
  • Rice flour-1/4 cup
  • Curd -1/4 cup
  • Sugar-1 cup
  • Ghee- 2 tbs
  • Oil for frying


  1. Sieve maida and rice flour, add 1 tbs ghee and mix well.
  2. Add adequate curd in small quantities, knead it into a thick paste and leave it for 10 minutes.
  3. Make 1-2 mm thick pooris and cut them into diamond shaped pieces. Arrange individual pieces carefully in a plate.
  4. Heat oil in a kadai and fry them, in small numbers at a time, till golden brown in color.
  5. Pour sugar in a  wide-mouthed kadai, add only enough water to cover the sugar, and heat it to get one string consistency.
  6. Add the diamond cuts into the sugar syrup and mix gently.

Badar Bheni – Sirotti- Easy Deepavali Sweets


  • Maida – 1 cup
  • Sugar-1 cup
  • Rice flour-2 tbs
  • Ghee- 2 tbs
  • Cardamom – 1 no


  1. Sieve maida, add 1 tbs ghee and mix well.
  2. Add adequate water and knead it into a thick paste to make 2 mm thick rotis and leave it for 10 minutes.
  3. Heat 1 tbs ghee in a kadai till it melts and remove from heat.
  4. Add rice flour to the hot ghee and mix well.
  5. Make 6″-diameter maida rotis.
  6. Spread rice flour paste thinly and evenly on the top of one roti.
  7. Place another roti on it and spred rice flour paste on the top side.
  8.  Place the third roti on it and spred rice flour paste on the top side.
  9. Roll the three-layered roti smoothly,but tightly,  into a long rod.
  10. Cut the roll across into 1″ pieces.
  11. Place each small roll in a slanting position and press the roll smoothly into a long 2 mm poori.
  12. Heat oil in a kadai and fry the pooris till golden brown and place them over tissue paper/cloth to drain the excess oil. Spread the pooris  onto a plate.
  13. Grind sugar and cardamom into fine powder and sprinkle it over the pooris. Turn over the pooris and sprinkle the sugar powder again.