Category Archives: Navratri Recipes

Green Peas Sundal | Pachai Pattani Sundal | Sundal Recipes

Green Peas Sundal

Of all the sundals, my favorite is Peas Sundal. Generally, I like peas and love to try out many peas recipes. Sanvi’s favorite vegetable is also peas. If I make peas dish, she would eat it without any fuss. If I make any other sundal, Gj or Sanvi will not prefer it so much. If it is Peas Sundal, both would eat it happily. I do not have to customize the sundal too. Even if I don’t add coconut or grated carrots, both will like it just because peas generally taste good. I am on the verge of posting several Sundal recipes, so keep visiting my space…will post sundal recipes one by one. Now lets go for the Peas Sundal recipe…

Preparation Time. 20 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 2


Green peas (pachai pattani) – 1 cup
Grated mango (thuruviya mangai) – 2 tablespoons
Grated coconut (thuruviya thengai) – 2 tablespoons
Chopped onion – 1/4 cup
Mustard seeds – 1/4 teaspoon
Urad dal – 1/2 teaspoon
Red chillies – 2 to 3 nos. (You can also use green chillies instead of red chillies)
Asafoetida – 1/2 teaspoon
Curry leaves – 1 sprig (1 kothu)
Lemon juice – 3 drops (optional)
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Soak green peas  in water for 5-7 hours. In a vessel, add enough quantity of water and little salt, and then boil the peas until the peas turns soft and firm. It may take about 8-10 minutes. Drain the peas and keep aside. In a pan, heat a teaspoon of oil and then add mustard seeds. When mustard seeds splutter, add urad dal, red chillies, asafoetida, and curry leaves. When urad dal turns golden brown, add the chopped onion and fry till they become transparent.

2. Then add boiled peas and saute for few seconds. Check salt. If needed, add more salt as per your taste. Peel the skin of mango and grate it. Now add the grated coconut and grated mango to the peas and mix well. Switch off the flame. Just before serving, you could also add a teaspoon of lemon juice to get some tangy taste.

Now, Green Peas Sundal is ready!

Other Sundal Recipes are:
Butter Beans/Mochai Sundal, Black Chickpeas Sundal, Sweet Corn Sundal


  • You could also pressure cook the peas for 2 whistles by adding less water and salt. You should be careful while pressure cooking the peas, as sometimes it may turn mushy. Allow the cooker to cool naturally and then drain the peas.
  • If you are using frozen peas, you do not have to soak or pressure cook the peas. Just cook in an open pan with very less water.
  • You could also add grated carrot and finely chopped ginger.


Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…

Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4


Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.


1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Masala Vadai

Masala Vadai

Masala Vadai


Crispy Masala Vada Anyone?

Masala Vada is a popular and a common snack in South India.  It can be served as an accompaniment for sambar rice or even as a starter. Generally, we make it during festivals. Masala Vada has many variations, and this is one of them. Thanks Cookingandme for posting this yummy recipe.


Channa Dal – 1 Cup

Chopped Small Onions – 1 Cup

Finely Chopped Green Chillies – 1 To 3

Grated Ginger – 1″ Piece

Minced Garlic – 2 Pods

Garam Masala Powder – 1/2 – 1 Teaspoon

Cumin Seeds – 1/2 Teaspoon

Curry Leaves – 2 Sprigs





1. Soak Channa Dal in water for 2 hours. Drain the water and grind the Channa Dal with rest of the ingredients. If you want, you can keep 2 teaspoons of Channa Dal aside and then add them to the mixture just before shaping them so that when you bite the Masala Vada, you can get a bite of the dal.

2. Meantime, heat oil in medium fire to deep fry the Masala Vadas.

3. If necessary, add just few drops of water. Do not add more water. Make lemon sized balls and then flatten it using your palms and then flip it in the oil. Deep fry it until the vada turns golden brown.

Now, the Masala Vada is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney, Idly and Pongal


Sending this recipe to CWS Dals

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way. I have tried this recipe so many times but have never taken pictures.

This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield.  2 cups



Almonds (Badam) – 10 Nos.
Cashews – 10 Nos.
Pisthachios – 10 Nos.
Grated Coconut – 1 Cup
Rice Flour (Arisi Mavu) – 1 Cup
Cardamom Powder (Elakka) – 1/2 Teaspoon
Powdered Sugar (Poditha Sakkarai) – 2 Tablespoons
Oil – 1 Teaspoon
Salt – As Desired
Ghee – For garnishing

Note. The ingredients shown will vary with the original quantity.


1.  Grind cashews, Almonds (Badam), and pisthachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. If you would like to use peeled almonds, you may want to refer “How to Peel Almonds?” In a mixing bowl, add rice flour and salt. Mix well.


2.  Now slowly add water to form a soft dough.


3. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.


4. Now, close the balls. Do the same for the remaining dough and keep them aside.  In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.


5. Steam for 10 minutes like how you do for idly. Open the cooker after 5 minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.

Now, Dry Nuts Kozhukattai is ready!


  • .You can use any nuts you want.
  • Shelf Life is two days.

Corn Vadai

Corn Vadai

Corn Vadai

High on Flavor and Taste!


Corn(Fresh or Frozen) – 1 Cup

Chopped Onion – 1/2

Channa Dal – 1 Cup

Grated Ginger – 1″ Piece

Chopped Red/Green chillies – 4-6

Turmeric Powder – 1/2 Teaspoon

Cumin Seeds – 1/4 Teaspoon

Asaefoetida – a pinch

Curry Leaves – 1 Spring (finely chopped)

Salt – to taste

Oil – for deep frying


1. Soak the Channa Dal for an hour and coarsely grind it .

2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt.

3. Make balls out of the above mixture, shape them as vadas or cutlets.

4. Heat oil in a pan. Deep fry the vadai in medium hot oil.

Now, Corn Vadai is ready!

Baking Method

1. Preheat oven to 350 degrees for 45 minutes to 1 hour.

2. Grease the baking tray or use a parchment paper (can remove the vadas easily) and arrange the vadas in a line. Sprinkle 1 or 2 drops of oil on each vada.

Serve. Mint chutney, Hotel Style Coconut ChutneyTil Chutney

Source. I do not know how I got this recipe. If any one owns this recipe, do let me know. I love giving credits.

Cabbage Kofta

Cabbage Koftha

Cabbage Koftha


Grated Cabbage – 1/4 of the Cabbage

Finely Chopped Onion – 1

Grated Carrot – 1/2 Cup (Optional)

Chilly Powder – 1 Teaspoon

Garam Masala Powder – 1/4 Teaspoon

Besan Flour – 1/2 Cup

Corianader Leaves – 1/4 Cup (Optional)

Oil for deep fry



1. Squeeze the shredded cabbage to remove excess juice.

2. Add chopped onions, grated carrot and coriander leaves to cabbage. Add chilli powder, garam masala powder, and salt. Mix well.

3. Now, add besan powder little by little until you can make balls out of it.

4. Make small balls and deep fry these balls until it becomes golden brown.

Now, Cabbage Kofthas are ready!

Serve. Tomato Ketchup


Am sending this recipe to

What’s with my cuppa and Nupur’s page

Easy Kunukku

Easy Kunukku

Easy Kunukku

A Quick and Tasty Snack!


Idly Batter – 1 Cup

Rava – 2 Tablespoons

Chopped Onion – 1/2 No.

Chopped Green Chilly – 1

Curry Leaves –  6 To 8 Nos.

Cooking Soda – A Pinch

Asafoetida – A Pinch


Oil – For Deep Frying


1. Add rava, onion, green chilly, curry leaves, soda, asafoetida and salt to the idly batter. Mix well.

2. Heat oil for deep frying.

3. Take the batter in a spoon and put it in the oil. Deep fry until it turns golden brown.

Now, Easy Kunukku is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney