Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Broken red chillies - 1
Chopped cashew nuts - 6
Hing - a generous pinch
Chopped curry leaves few Other Ingredients
Thinai/Foxtail millet - 1/2 cup
( dry grind to a semi fine powder)
Sooji/White rava/Semolina - 1/2 cup
Curd - 1/2 cup
Water - as needed ( less than 1/2 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Lemon juice - few drops
Method
Heat oil in a pan and temper it with above mentioned ingredients.
Reduce the flame and add the sooji and foxtail millet,roast it for 1 or 2 minutes.
Switch off the stove let the mixture cool.
Add the curd,salt and water mix it and leave it for 10 minutes.
The batter must be a lump free idli batter consistency,do not add too much water.
Just before making idli mix the ENO and lemon juice give a quick mix.
Grease idli plates with some oil and pour a ladle of batter.
Steam the idli till cooked.
Serve them hot with any chutney you like.
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Coconut pieces - 6 medium small pieces
Ginger - a small piece
( Do not add water just grind to a coarse paste)
Other ingredients
Sweet potato medium size - 1
( Boil the sweet potato till cooked ,peel and chop into small cubes.Do not over cook till soft)
Chopped onion - a handful
Slit green chillies - 2
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - few drops
Chopped coriander leaves for garnish
Now add the chopped sweet potato cubes ,turmeric powder and salt ,mix till all combined.
Add the ground paste and gently mix it well.
Sprinkle very little water cover and cook in low flame for a minute.
Switch off the stove squeeze out the lemon juice and garnish with coriander leaves.
Served as a side dish for rice.
Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp
Method
Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.
Other ingredients
Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed
Method
Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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A simple tomato chutney with a slight twist,best side dish for Idli/Dosa.
Tomato Chutney
Ingredients
Large ripe tomatoes - 2
Onion - a handful
Salt to taste
Grated coconut - 1 tbsp
Tamarind a very small piece
Urad dal - 2 tsp
Coriander seeds/Dhania - 1 tsp
Kashmiri red chillies - 2
Red chillies - 2
Oil - 2 tsp
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/8 tsp
Red chillies - 1
Curry leaves few
Method
Heat oil in a pan add urad dal,coriander seeds,both red chilies and tamarind fry till light brown.
Now add the onion,tomato and fry till raw smell has disappeared.
Add salt and coconut fry for a minute and switch off the stove.
Cool and grind it to a smooth chutney.
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the ground chutney and mix.
Best served with Idli or Dosa.
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Grind all above mentioned ingredients to a smooth paste.
Dilute the chutney according to the consistency you want.
Heat oil in a pan & temper it with above ingredients.
Pour it into the ground chutney mix & serve with Pongal, Idli or Dosa.
Garlic Coconut Chutney is a spicy and flavorful South Indian side dish made with fresh coconut, garlic, red chillies, and roasted gram dal. Tempered with curry leaves and mustard seeds, it pairs perfectly with idli, dosa, and other tiffin varieties.
( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Peanuts - 2 tsp
Chopped cashew nuts - 1 tsp
Hing - a generous pinch
Slit Green chilies - 4
Minced ginger - 1/4 tsp
Broken red chilly - 1
( Heat oil in a pan and temper it with above ingredients, keep it aside)
Other ingredients
Few curry leaves
Lemon juice extracted from 1 medium size
( add more or less according to your taste)
Method
Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.
Add the steamed and crumbled kollu and in low flame fry for 2 to 3 minutes till they reach puttu consistency ( Must be dry without and sticky consistency)
Add coconut mix and switch off the stove. Garnish with coriander leaves and enjoy hot.
Sweet Puttu
Jaggery - as needed
Grated coconut as needed
Cardamom powder - as needed
Steamed and crumbled kollu
( Fry the steam kollu in 1 tsp of ghee till they are dry and without and sticky consistency )
Method
Take a bowl mix all above ingredients together and enjoy!
Add the green chillies, ginger and curry leaves fry till they are crisp.
Add the sooji and hing fry till sooji changes colour. Do not over fry and burn them.
Switch off the stove add salt mix, cool the ingredients and put it into a clean bottle.
Store it in fridge.
Upma with Premix
How to make Upma with premix?
Boil water in a pan add the upma premix mix and cover it with a lid.
Reduce the flame and cook till sooji is cooked.
Switch off the flame and enjoy hot with chutney or pickle..
Upma Premix (Ready-Mix) is a travel-friendly, shelf-stable blend of roasted sooji/rava with spices, lentils, and aromatics—just add hot water or quick-temper with oil for a fluffy, savory breakfast in minutes. Perfect for busy mornings, lunchboxes, or camping, it delivers classic South Indian upma taste without chopping or measuring. Great to batch-make and store for instant tiffin anytime.
Mash the avocado and add all the other ingredients and gently mix till combined. Enjoy with chips.
Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh onions, tomatoes, garlic, and a splash of lime juice. Perfect as a healthy snack or a party dip, it pairs beautifully with chips, tacos, or any meal!
( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)
Turmeric powder - 1/4 tsp
Salt to taste
Jaggery - 1 & 1/2 tbsp
Sesame oil - 1 tbsp
( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)
Ingredients for the puliyogare podi
Sesame oil - 1 tsp
Methi seeds - 1/2 tsp
Mustard - 1/2 tsp
Black pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Byadge red chilly - 10
( this will give nice colour to your rice)
Curry leaves few
Cumin seeds - 1/2 tbsp
Hing - 1/4 tsp
Salt as needed
Turmeric powder - 1/8 tsp
( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)
Tempering
Sesame oil - 2 tbsp
Peanut a handful
Chopped cashew nuts - 8
Channa dal- 1 tsp
Urad dal - 1 tsp
Mustard - 1 tsp
Red chilly - 3
Curry leaves few
Shredded dry coconut / Kopparai - 1/8 cup
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
( Heat oil in a pan and temper it with above ingredients)
Other ingredients
Cooked sona masoori rice - as needed
(grains must be separate , do not over cook the rice)
Method
Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.
Garnish with dry coconut and curry leaves and enjoy!
Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)
Other ingredients
Sepakilangu / Chembu / Taro -4 (peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp Beaten curd -1 cup Curry leaves few
Tempering
Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little
Method
Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.
Add the ground paste to the cooked taro and cook till its thick.
Reduce the heat and add the beaten curd & give a brisk stir & just a boil.
Switch off the gas, heat oil in a pan and temper it with above ingredients.
Pour the tempering into the curry, mix and serve it hot with plain rice.
Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.
Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.
Enjoy this with rice or roti.
Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.
Wash & soak both the rice and urad dal in separate bowls for 5 hours.
Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter
Sprinkle water in intervals , transfer to a wide bowl.
Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.
Add both the batters into a wide bowl add salt mix till combined.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter well and its ready to use.
Note:
a) If making dosa dilute the batter a bit and make dosa.
Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.
🌿 Health Benefits:
Boosts immunity and energy levels
Aids digestion and is gentle on the stomach
Rich in antioxidants, iron, and essential minerals
Beneficial for people with anemia and fatigue
Helps in bone and joint health, especially during recovery
Gluten-free and diabetic-friendly due to its low glycemic index
Raw banana/Plantain - 2
Salt a pinch Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry
Method
Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.
Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.
In another pan add jaggery and water, boil until it forms a sticky one string consistency.
Add the cumin powder, cardamom powder and ginger powder mix well.
Add the fried banana stir quickly so the syrup coats all pieces evenly.
Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.
Spread on a greased plate to cool, once hardened , store in an air tight container.
Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.
( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1 tsp
Methi - 1/4 tsp
Red chilly - 2
Curry leaves - few
( Heat oil in a pan and temper it with above ingredients)
Method
Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.
Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.
Switch off the flame pour the tempering and mix.
Enjoy with rice!
White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.
Add the mint powder , sugar and roasted makhana toss well still combined.
Cool completely and store it in an air tight container.
Note: Adjust the dry masala powders according to your taste.
Masala Makhana is a crunchy and healthy snack made by roasting fox nuts (makhana) and tossing them in flavorful Indian spices. Light, nutritious, and rich in protein, it’s a guilt-free treat perfect for tea time or as a quick anytime munch. Health benefits (like being low in calories and good for weight management).
Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.
Aloo Paratha
Ingredients for outer dough
Whole wheat flour - 2 cups
Salt to taste
Oil - 1 tsp
Nigella seeds - 1/2 tsp
Warm water as needed
( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)
Ingredients for the filling
Boiled & mashed potato - 2 medium size
Chopped coriander leaves - 2 tbsp.
Grated ginger - 1/2 tsp
Chopped onion - 1 tbsp.
Chopped green chillies - 1 large
Salt to taste
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Dry mango powder - 1/8 tsp
Method
Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.
Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
You can grate the tomatoes and remove the skin or blanch the tomatoes remove the skin and then chop them. I usually like to chop the whole tomatoes with skin on.
Add the basil leaves, sugar and Italian seasoning cook for a minute and switch off the stove.
Cool completely and blend it to a coarse mixture using a blender or hand blender.
Store then in a clean jar in refrigerator.
Homemade pasta sauce is a rich, flavorful blend made with fresh tomatoes, herbs, garlic, and a touch of olive oil. Unlike store-bought versions, this sauce is preservative-free, customizable, and brings out authentic Italian taste right from your kitchen. It pairs perfectly with spaghetti, lasagna, or even as a base for pizza, making every meal wholesome and comforting.
( In a blender add all the ingredients , pulse till well combined)
Ragi Modagam
Method
Pour water in a pan add salt and oil, when boiling reduce flame and add the ragi flour and quickly mix till combined.
Cover with a lid and rest for 5 minutes. Grease your palm with oil and knead the dough till soft
Grease the modak mould with oil fill some ragi dough and using your finger spread it well.
Make a small hole at the middle , take some filling and fill it up.
Cover the end with some dough, press well to make sure the filling does not come out when steaming.
Gently remove the modak from the mould and arrange it on a greased steamer plate.
Steam these modagam till cooked. Cool the modagam & serve them.
Ragi Modak is a healthy twist on the traditional Indian sweet, made with nutrient-rich finger millet (ragi) flour, jaggery, and coconut. Soft, mildly sweet, and full of earthy flavor, these modaks are not only delicious but also packed with calcium, iron, and fiber. Perfect for festive occasions like Ganesh Chaturthi or as a wholesome dessert, Ragi Modak brings together taste and health in every bite.
Heat 1 tsp. of ghee and fry the nuts till light brown, keep it aside.
Add remaining ghee and fry the lapsi till color changes, reduce flame and pour boiling water.
Cover with a lid and cook till lapsi is well cooked.
Crush the jaggery and add it to the halwa and in low flame cook till well combined.
Lastly add the nuts and cardamom powder , mix and enjoy hot or warm.
Note:
1) Each wheat quality is different so water quantity may vary, adjust accordingly.
Lapsi Halwa is a traditional Indian sweet dish made with broken wheat (daliya), ghee, and jaggery or sugar. It has a rich, nutty flavor and soft texture, often flavored with cardamom and garnished with nuts. This wholesome dessert is especially popular during festivals and auspicious occasions, symbolizing warmth, prosperity, and celebration.
Add the roasted rava and pour the luke warm buttermilk , mix cover and cook in low flame till cooked.
Add the fried cashew nuts garnish with curry leaves and enjoy hot with chutney or pickle.
Courtesy: Priya Satish
Rava Mor Upma is a light and comforting South Indian dish made with roasted semolina (rava) and spiced buttermilk. Mildly tangy and flavored with curry leaves, green chilies, and ginger, this wholesome recipe is easy to digest and perfect for breakfast or a simple meal.
Heat 1 tbsp. of ghee in a pan add the nuts and fry till light brown, remove to a plate.
Add remaining ghee in the same pan add the sooji and fry in low flame till colour changes.
Add the coconut and roast for couple minutes, do not fry the coconut till dry. transfer to a plate/
Add the cardamom powder and nuts to the sooji mixture.
Add jaggery and water in a pan melt the jaggery and filter the syrup.
pour the hot syrup into the sooji mixture and mix , Sprinkle warm milk little by little till the mixture has some moisture.
Cover and rest for 20 minutes for the sooji to absorb the milk.
Grease your hands and shape the mixture into tight balls.
Store it in refrigerator.
Note:
1) Use semi coarse rava / sooji/ semolina for this recipe.
2) Add warm milk little by little to shape the balls, too much milk will make the mixture soggy and mushy and you can't shape the ladoos.
3) As coconut is added store it in refrigerator.
Jaggery Rava Ladoo is a traditional Indian sweet made with roasted semolina (rava), melted jaggery, ghee, and cardamom. Soft, aromatic, and mildly sweet, these ladoos are quick to prepare and packed with wholesome flavors. They are perfect for festive occasions or as a simple homemade treat.
Rice flour - 1 & 1/2 cups
Quick oats - 1/2 cup
( Dry roasted & fine powdered )
Besan/Kadalai mavu - 2 tsp
Melted butter - 1 tbsp
Salt - 1 tsp
Hing - 1/4 tsp
Red chilly powder - 1 tsp
White sesame seeds - 2 tsp
Coarsely powdered peanuts - 1 tbsp
Finely chopped curry leaves - 10
Water as needed
Other ingredients
Oil to deep fry
Oats Thattai
Method
Take a bowl add all the above mentioned ingredients except oil & water, mix everything.
Add water little by little to form a semi soft dough. Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps in even frying.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight box.
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Filter the lassi garnish with few crushed nuts on top add ice cubes and serve chill.
Note:
a) Filtering the mixture is optional.
b) To make it more rich add a scoop of vanilla ice cream while blending the ingredients.
c) Few drop of pan essence can be added.
d) Adjust all the ingredients according to your taste.
Paan Lassi is a refreshing twist on the classic Indian yogurt drink, blended with betel leaves, gulkand, and creamy curd. Sweet, cooling, and aromatic, this unique lassi is perfect for summer and also works as a digestive after meals.
.jpg "Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa")
