Vegetable Pickle

Author: Aarthi / Labels:

 Mixed Vegetable Pickle 

1/2 cup lemon juice
2 tsp salt
2 cups carrots
1 cup capsicum or french beans
1 cup  chow chow/chayote squash or cucumber
4 tsp green peas

Chilli powder
Mustard seeds
Methi powder

Mix together the salt and lemon juice. Cut vegetables to long thin strips and add them.
Put 3 tsp chilli powder on the surface. Grind 2 tsp mustard and make a coarse dry powder. Add the mustard powder on the vegetables. Add 1/4 tsp methi powder and 3-4 pinches of Asafoteda.
Heat 6 tsp oil and splatter 1 tsp mustard seeds. Add the oil on top of the surface so that the chilli powder is well coated with oil. Mix well. Let the flavors soak in for about 1/2 hour. The pickle is now ready to be served!


Author: Aarthi / Labels: ,

Paadusha is like a mini donut. My mom made this sweet. It's a yummy treat with flaky and sweet layers!!

5 cups maida
1/2 cup heavy cream or thick layer of milk +1/4 cup cream from yogurt
1/4 cup ghee
2 tsp butter
1/4 tsp soda
1 pinch of salt

Oil for frying
Sugar 3 cups
Water as required

Rub the heavy cream, ghee, butter, yogurt, soda and salt to form a paste. Pour maida  little by little and form a dough like puri dough consistency. Roll the dough with a rolling pin. Make circle shapes. Deep fry the circle shapes.

Pour sugar and water till sugar is immersed in water.  Boil the sugar and water till you get a 2 thread consistency. Dip the deep fried circles in the sugar syrup and take them out immediately and cool them. The sweet treat is ready to be served!

Kara Kozhakattai

Author: Aarthi / Labels: ,

 Kara Kozhakattai/ Uppu Kozhakattai

for the outer covering
1 cup Idiappam flour or rice flour
1 1/2 cup water
1 pinch salt
1/4 tsp oil

for the filling or poornam
1 cup urad dhal
green chillies
salt to taste
Oil and mustard for seasoning

Soak urad dhal for 2 hrs. Grind coarsely with green chillies and salt.
Steam the paste in idli cooker. Crumble the steamed paste. Splatter mustard in some oil and saute the crumbled pieces. Keep aside.

Boil water with salt and oil. Pour the idiappam flour slowly in water and keep stirring
to form a dough like consistency. Make cup shapes with the dough and fill the filling/poornam
Close the cup to form kozhakattais. Steam the kozhakattais.

Serve hot and enjoy!!

'Thirukoshtiyur' Thirumaalai Chamba

Author: kittymatti / Labels: ,

Thirumaalai Chamba

Recipe of 'Thirumaalai Chamba' - a bhoga offering made with rice, tamarind, black pepper, vada and vegetables, every night before putting the deities to rest at the 'Thirukoshtiyur' Soumya Narayana temple.

A small note about the temple:
Thirukoshtiyur was the meeting place of Brahma, Siva and other devatas to discuss the atrocities of Hiranyaksha. They then approached Narayana and implored Him to take the form of Varaha and finish him. This temple is closely linked with the life of Sri Ramanuja who established the Visishtadvaida philosophy. Sitting in the third tier of the tower Sri Ramanuja preached the 8 lettered Om Namo Narayanaya Mantra to the common people.  The temple is built in 3 levels.  In the Ground floor as Krishna in dancing posture, in the next level He is in sayana thirukolam, a sleeping posture resting on Adisesha. At the top most level He is in standing posture as Sri Sowmya Narayana Perumal.

Ref: Wikipedia

 Dancing Krishna in the first level at the temple

Recipe of 'Thirumalai Chamba' (Vaguely translates to the sacred evening rice offering)- It is a kind of 'molagu kuzhambu saadam'(pepper flavored tamarind rice, but less spices)

1/2 cup raw rice
1 lemon sized ball of fresh tamarind
2-3 tbsp pepper (you can adjust depending on the spice level you can take)
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil for cooking +1 tsp ghee
¼ tsp turmeric
4-5 dashes of hing
Salt to taste
1 small bitter gourd, thinly sliced
1 Raw banana-plantain, small
4 small Indian eggplants (brinjal)
4-5 little urad vadas
To make the urad vada:
Soak a handful of urad dal in water for about 3 hours. Grind it to a smooth batter. Add salt and then deep fry little balls of the batter in medium flame till golden brown. Generally no other spice or seasoning is added to it. You should be able to get about 4-5 vadas. Keep them aside.
To cook rice:
For ½ cup rice you can pressure cook it with 1 ¼ cups water (This is for small grain rice like Ponni, Sona Masoori etc). If using Basmati, cook the rice in a rice cooker. Very slightly mash it with a spoon. It should not be too mashed up however.
Slice the bitter gourd into thin slices and chop the eggplants and raw plantain into 1 inch chunks
Add oil and ghee in the pan, add mustard seeds and curry leaves and wait for it to crackle.
Add the veggies and sauté them for a while till soft
Next extract the juice of the tamarind and add it to the pan. Let it boil well. At this stage you could add turmeric, hing and salt. Let it continue to boil and wait till the raw smell of tamarind fades off.
Add the fried vadas next.
Dry roast the black pepper in another pan for a few minutes and then grind it to a powder in a mixie/blender.
Add the fresh pepper powder to the mixture in the pan and allow it to blend well and boil for another minute. Do not let it over boil as the pepper could render a strong after taste if over-boiled with tamarind.
Add the cooked rice and mix well. You could add more salt if required.
Thirumalai Chamba is now ready to be offered :)
Recipe Courtesy: Smt. Bhumalaxmi
Thanks to my uncle Sriram and his parents Shantha, Chellu.
I got this recipe from a couple whose parents served the deities at the Thirukoshtiyur temple. I tried it today and it turned out great!

Rava Laddu

Author: kittymatti / Labels: ,


Rava/ Semolina 2 cups
Sugar 2 cups
Ghee 1/2 cup
Cashews broken, a handful
Cardamom powder 1/4 tsp

Roast rava in a dry pan till it changes color by a few shades
Grind it in a mixie into a fine powder
Next, grind sugar into a fine powder.
Mix rava, sugar and cardamom into a dry mixture
Heat ghee in a pan and when hot drop the cashew pieces, when the cashews turn golden brown, remove from heat and pour it on the mixture.
While still warm mix ghee evenly and in that heat roll out the mixture into balls/laddus.
Store in an air-tight container or refrigerate.
You can also a try a diabetic version of this recipe by substituting sugar with splenda.

Paneer Tikka- grilled

Author: kittymatti / Labels: ,

Panneer Tikka (grilled)

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

Here is another wonderful recipe for Paneer Tikka. My mother cooked Paneer Tikka in the grill mode of the microwave oven and it turned out wonderful.


For the marinade

Thick yogurt 2 cups
Turmeric powder 1/4 tsp
Red chilli powder 3 tsp
Salt to taste
Ginger paste 1/2 tsp
Green chilli paste 1/4 tsp
Jeera powder 1 tsp
Chat masala 2-3 tsp
Garam masala 1/2 tsp
Coriander powder 3-4 tsp
Red color-a few pinches (optional, not used here)

We also need

Fresh paneer 1 slab
Mixed vegetables to be set in the skewers like colored bell peppers, tomatoes, onions etc
il or melted butter 3 tbsp

Mix all the above mentioned marinade ingredients into a smooth paste.
Cut paneer into cubes and cut the different colored vegetables into squares.
Marinate the paneer and vegetables together in the yogurt paste atleast for 2 hours
Arrange the paneer and vegetables in the skewers and drizzle more paste if desired
Also drizzle some oil or melted butter on all sides and place the skewers in the grill
Let it cook till there is a change in color, crispy on the outside and soft inside.
Fresh paneer tikka is ready to be served.

Coconut burfi

Author: kittymatti / Labels: ,

Coconut Burfi (with condensed milk)


4 cups dry shredded coconut
1 can condensed milk 14 oz
2-3 drops of rose essence
A handful of pistachios and almonds
1/2 tsp cardamom powder
1 tsp ghee for greasing the plate

Roast the dry coconut in a dry pan for a few seconds
Next mix together coconut powder, rose essence, condensed milk and cardamom powder and continue to heat till it is a solid dry mass.This takes a few minutes.
Once the mixture is ready, pat the mixture by pressing with your hands on a greased plate
Grind the nuts to a coarse powder and layer it on the burfi mixture.
Freeze the mixture atleast for 1 hour.
Make diamond shaped burfis using cookie cutter
Burfi is ready to be served.