i remember immediately after marriage  while coming to back to Singapore after holidays  bringing this magizhampoo murukku  flour which my garndmother prepares and gives.We get normal Murukku flour here. So my Husband insisted on bringing  this . Nowadays we get everything in Singapore , i used to kid except Amma ,Appa (Parents ) we can get whatever we have in India here. Continue reading


Munthiri Kothu.


Munthiri Kothu is sweet and is widely popular in the Kanyakumari, Thirunelveli districts    we never make it. i knew about it after  reading in a Ramani Chandran novel . i had tried this once . This year for Gokulashtami i wanted to prepare it again and the internet gave me lot of recipes. i mixed few recipes  and made Munthiri Kothu  . Though may not be authentic yet it has the shades of the original. it is named Munthiri as the sweet is like clusters. But i could not make it like that. i made separate balls . The sweet stay fresh for  few weeks too .


1.Powdered Jaggery -1 cup

2.Coconut 1 cup

3.Broken Green Gram -1 cup

4.Cardamom – 2

5. Suku/ Dry Ginger – 1 small piece.

6.Water -1 /2 cup

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40 minute Buns.

DSC_0330Baking is a passion and careful planning will yield delicious food in our kitchen. Instead of frying a snack for an evening baking is much more healthy and the amount of mess involves less compared to stove top cooking. Baking perfect bread and buns is a dream for me and i always want much more perfection . As cupcakes, muffins and cakes have their limitations in our health side baking bread or buns is a chance for lovers of baking. i got this recipe from Domestic goddess wannabe . i loved the way in which she had arranged the buns in the muffin tray. Since i did not have 6 hole muffin tray i opted for my original one so the buns were mini buns. Also had reserved Paneer in my kitchen for the filling , but this was s a sudden task as hunger pangs crept inside us and so i decide to go with just cheddar cheese filling. The original recipe calls for parmesan cheese for garnishing but i used Cheddar cheese alone. Also I used a little wheat flour as i ran out of APF . But i am giving the original recipe and it works so perfect even with my interference .i lined my muffin tray and baked for the safer side.
Now for the recipe

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Spicy Mock Chicken Kuzhambu -Kongunaadu Style.



Mock chicken is  vegetarian substitute for chicken. Full of protein it gives the vegetarian taste bud a lick of  chicken. Irresistible curries and gravies can be made with this. For only vegetarians we can take this as  we make  paneer  dishes, a twist in cooking. i like to cook elaborately , grinding, marinating. Since vegetarian cooking is always simple imitating non vegetarian recipes is  liked by me  . We can add potatoes, cauliflower, soya chunks in place of   meat and make innumerable variety. And i followed this recipe from Kannamma cooks . It is easy and except for poppy seeds i included all the ingredients in the recipe. Along with Chettinaadu, Kongunaadu too has taken a good place in my blog. So time to start a new category here.

Sharmis passions and Kannamma cooks are excellent resources of Kongunaadu recipes . Their versatile style, art of expressing it is liked by me. For authentic Brahmin recipes and just like a Brahmin friend next door who usually prompts us to do that and this Jeyashri and Raks kitchen are always specific and prompt in giving good recipes and the mood to cook on special days. Kitchen rhapsody is another blogger who loves to cook, photograph and blog. It is my inspiration to bring my blog and taste to her level. Subtle and fascinating .Yet there are many bloggers who catch attention but the above mentioned bloggers  are always in my hand’s sorry heart’s touch. Cannot stay away from them. Thank you bloggers for the good work and the subtle inspiration you always have on your readers. Continue reading

Chettinaad Therakkal .


Chettinaadu therakal is a side dish . It can be eaten with dosai, idli and any Tiffin items. It is a little bit spicy. You can reduce the amount of  chilli used  if needed . I haven’t tasted it before so it was a first experience in cooking and eating too. Week day Dinner is a bit difficult task as  i have to cook food at different timings. Mostly kids go to enrichment classes so cooking  for them to eat before 7.30 pm is a difficult task at the same time if i give them a snack they will skip dinner . So careful planning is necessary . They just ask what is for dinner and if it is something not upto their taste they skip the dinner. Continue reading

How to make Coconut Milk?


Yes that is the biggest question before me  as i am really to pen down anything  as  i got a new fervor  to write.Basically extracting milk from coconut involves little bit patience  so i feel difficult to do that  . But the result we get  when we use coconut milk for cooking is awesome and beyond comparison. Using moderate amount of coconut milk and sparing use is always good. After coming to Singapore i have to limit use of coconut . i use only 1 coconut per week . That too it may be carried to next week . Only in rare occasions i use coconut milk . Although we get Preserved coconut milk i prefer to make at home .The reason for limiting the use is the variety we used to get is Malaysian coconut and is used to for extraction of oil. So using it in cooking is better avoided as advised by my friends so Briyani and other food items had the coconut milk ban .And in cooking regular items like Araichu vitta  sambhar , my mother in law’s side are typical customary in cooking the original (our)way but my mother mixes all styles with her sister in law from Palghat what else we can  expect . i remember my mother and chithi doing different types of food together and my grandfather giving them new recipes to cook from magazines. That way we were used to all types of food. i should really thank my chithi Mrs Mahalakshmi Thiyagarajan for introducing us new food and  tastes .All food which is North Indian to us was made by her and we relished the food . We all lived in a big house at R. A. Puram  the ladies of the house took in charge of cooking and serving . Sometimes stone grinder and Coal stove were also used for cooking. As members were more we used to run out of gas  so these arrangements . In the fridge storing water in bottles was  not possible so we used to store in big stainless steel vessels which got the flavour of jasmine flowers which was also stored in the  fridge . My sister and myself still remember Annamalai puram saapadu which had the unique richness and taste . And especially my grandmother Navaneetham paati had a big heart to cook and serve to all. We are really grateful to grow in such a big family which gave us many experiences .

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Kuthiraivaali Khuskha.



A quickest response  which could be made is proved by me (:, i read a recipe in a women’s weekly in the library, took the photo and the same day evening i made it . What a surprise !my husband and kids too liked it (i mean the food ). Well done! i owe credit to the writer and am posting the shot i took . Kuthiraivaali or Barn yard millet is good for health and substituting it for rice is always good. Finding recipes  or creating own ideas is little difficult . I am lucky to get this recipe. It is tasty and simple to make. i made it for dinner but with a simple gravy we can make it for lunch too. Having millets twice a week  is beneficial and it can be noted that Kuthiraivaali rice is  6 times more rich in nutrients than wheat.

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ஆடிப்பெருக்கு .Aadi Perukku .


AAdi Perukku (August 2) – Aadi Perukku or Padinettam Perukku is celebrated on the eighteenth day of this Tamil month Aadi. It is associated with the rising level of Rivers and water bodies this season in Tamil Nadu and wherever we are we worship water and do special pooja. Especially growing up in the delta region , we are used to all these celebrations, though in the town side we perform the poojai near the well, each house had a well, which is now replaced by bore wells. Variety rice are made and Aarthi shown to the water body. A sacred yellow thread is worn around the neck by women and around the wrist by men. Before marriage we used to giggle as Yellow thread is worn only after marriage. But we liked to wear the yellow thread and somehow we all felt happy for this simple festival. If we are living near rivers this festival would have been celebrated in grand manner. But having lived in a town am happy that at least I know about these rituals. This post is meant to elaborate and record what we do during festivals; the only new food I made is Kalkandu Vadai or Sugar Candy Vadai.
Sesame rice and Koil Puliyodhara I followed from my friend Aruna’s blog They were tasty and gave a new twist . Along with it I  made curd rice and Sweet Pongal . So this was a great day and happy that we celebrated this festival well .

1.It is usual for us to clean the house before the Poojai day or on that day . It is better to to do it the day before .

2.We clean the house and mop .

3. If we are non vegetarian or even egg eaters we do not make  on the day of poojai or even  after the house has been cleaned .Ferment milk for curd for the next day .

4. The previous day we can buy what all we want for Poojai.

The usual items for Poojai are

1. Flowers

2. Betel nut leaf  and Seeval

3. Fruits and coconut

4. Anything associated with that poojai . So for Pillayar Chathurthi buying pillayar etc.

For Aadi peruku there is nothing special. But a  white thread which should be stained with turmeric powder is a must. Twine thread is ideal for this.

DSC_0291In my previous trip to India my mother bought this and when i enquired her about the price she said it is Rs 1. i really fainted  can we get anything for One rupee in these times ??? 

5. Some of us make Vadai Maavu , batter the previous day,but unless necessary we need not do that .

6. Cleaning the gas stove, tiles behind the stove and kitchen counter is advised.Wash the cooker and vessels  for cooking .

7.Clean the  Poojai room too.

8 Change the lamps too. It is ideal to have two sets of lamps .

9. If we need to make Kolam using wet rice flour we can soak and grind it and  store in the fridge .

10 . Clean the vessels meant for offering food to God. It should be noted that we can have  6 or more stainless steel basins specially for this  and keep it separately in the poojai room. It should be maintained such that we do not eat from that . Usually   people give them as door gifts  . Saving them for POOJAI PURPOSE IS GOOD.

11. On the poojai day wash the front portion of the house and draw kolams . In our custom we do not use Kaavi or saffron colour. We can hang  Mango leaves on the door.

12.Take Head bath and refrain from touching bed or unwashed clothing. Practicing these are good .

13.We can cook rice for Tamarind rice and Sesame rice together .(Rice:Water 1 :2)

14.Next  we can  soak for Tamarind rice , fry ingredients for the tamarind rice and sesame rice.

15.If we have one more cooker we can cook rice for curd and sweet Pongal rice  together .(rice : water  1:3)

16. Powder jaggery, cardamom and sugar candy.Powder for Tamarind rice and sesame rice

17. Cook the Tamarind paste and make sesame rice.

18. When rice and  Tamarind paste is ready make tamarind rice.

19. Prepare Curd rice

20. Cook little Moong dal for Sweet pongal . Add the jaggery and water and boil them in the stove.

21. Soak for Vadai.

22. Prepare Sweet Pongal when dal is ready .

23. Grind for the Vadai and in between  set the Poojai Room .

If the male members of the family are present in the house on that day we can ask  their  help.

24. Offer flowers to  the  photos, light the lamp, Agarbathi and sambrani.

25.Break  the coconut and collect the water in the  Panchapaathiram.

26. In a tray place the fruits, Betelnut, and Coconut.Place  Vessel of water symbolizing River Cauvery .

27. Make a paste with little bit turmeric powder and water . Immerse the thread twined in a small stick and let is stay for few minutes .When the yellow colour has stained well. remove from the paste. The remaining paste  can be added to a water bowl containing flowers in the living room. It is good to add turmeric powder.

As we have to cook  everything without tasting we must be careful while adding salt and spice . It is  better if it is in the lower side. Similarly for sweet too.

28. Final stage only we make Vadai. Since  we offer to God we do not add onion . So we usually make  few Vadai without Onion , but add black pepper powder and salt alone . Then after poojai we make  Vadai with Onion (:

For me today,  no problem as i made Kalkandu vadai

29. Place the cooked food in containers meant for them in the poojai room.


30. Keep the coconut water and camphor ready .

31.We can light sambrani even now and  show it all around the house.

The time  for Poojai is important and we better ask elders as it differs each time .

32.Now with family members gathered around  getting ready for the poojai , those who have just returned from Office can atleast wash their hands and legs .

33. Sprinkle the coconut water around the cooked food and fruits .

34.Light the camphor and show it to the gods three times clock wise . .

Then take it to the Entrance of the house and show the lighted Camphor.

In this festival we can offer  it to the Tap in the kitchen or if we have well pooja is done near the well.

35.Then place the lighted camphor near the Poojai altar and do  the namskaram.Apply Vibuthi . It is customary for elders to apply Vibuthi on the foreheads of Younger ones.

36. Only after the camphor lights off we should remove the food from the Pooja room. Place a little food in the window sill for crows.

37. We can now tie the yellow thread around the wrist or neck.

38. We may find the food spicy or less salt but after the poojai  no alteration must be done .And not wasting the food prepared for Gods is a must .

39. That’s it . A  big procedure but when done for God  makes us lighter and happier .

Happy Aadi  perukku to all readers  and  let all your lives too flourish and prosper like River Cauvery.

Last but not Least . .

Those who are way from family or do not have time or opportunity to perform these can visit temples and worship God . The only  thing is we should remember all such festivals .

Last year  i was touched when i saw  the  Temple Priest tying Yellow thread and most of the young men who are Bachelors were lining up there. Good gesture  by Temple authorities .

It would mean a lot to those who are staying away from family.

Festivals are for sharing and caring . Finding opportunities to share food is good.

Maintaining peace and calmness is necessary .Some of them get tensed and may shout at others. Doing extreme tasks or practicing Viradha and   but slipping it in our personality is not advisable . Doing what we can and sometimes tolerating others actions is also Good . After all humans stand as a monument of  God .



How to make Nannari Syrup?

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Nannari sarbath (SarasaParilla  )  is an unforgettable drink in my life. Like Paneer soda, nannari too has a distinct identity and everyone who grew in the 80s are addicts to them  . The best thing is we all grew  with limited access to all these and we did not worry what will happen if we have these in as o media was there to do such propaganda . Then as diabetics  crept in the family only we came to know about diets and having Tiffin (: for Dinner . Nannari  sarbath or any assortment of our time had a special day or occasion that is it may be summer or winter or going to a place where the food is popular or we ourselves asking Mother to buy for us . Now  i could think how many times my mother had  bought  for me  and now when we buy anything they feel like child and relish and enjoy that . It is a  pleasure to remember and give back to them too. Pray that all of us get such pleasant  feelings in life so that we can reciprocate the same love and warmth. After all it is  only in our mind and nothing else that prevents us to love and live .

It is my long time wish to make perfect Jigirthanda . starting from scratch. Its one ingredient is Nannari Syrup. So when i had a chance to visit Jothi Flower store, Singapore which houses all types of herbs and medicines i remembered to buy Nannari root . Then again it took along time to prepare. Already i had bought Badam Pisin from India and it is lying in the Cupboard. So one fine day i will be making Jigirthanda. Now an inspiration From Kananmma cooks , a video uplaoded gave me a kick to make this . And yes i finally made and my family too like this .Thank you


Nannari root – 1 small packet(the weight is not given in the packet.. sorry .. may be 50 gm)

Water-1 ltr

Sugar -1 cup

Salt -1 tsp

For  the Sarbath 

Lemon juice – 1 tsp

Nannari syrup -3 tbsp

Ice cubes -3

Water – 150 ml .


1. Pound the Nannari roots with a Hammer.

2. Inside the root you will find a white part which should be discarded, we use only the brown part.

3. Now wash the nannari root in running water and sieve.

4.You an either use your mixer or use the mortar to grind the nannari root to a coarse powder . i used my mortar .

5. Pressure cook the powder with 1 ltr of water , salt and sugar for 1 whistle.

6. When the stem settles , strain the mixture.

Boil teh  mixture until it i syrupy.

Store when it is  cool in a clean bottle, in a fridge.

i added litte demerara sugar to getthat colour.

For the Sarbath.:

What we have prepared is the Syrup and now we have to make the drink which we call as Sarbath.

For that take a tall glass , add the syrup  3 tsp, add water, lemon juice and mix with a spoon well. The click click sound of the sarbath being made  still lingers in my ears . Top up with few ice cubes and enjoy.

Nannari syrup or sarasaparilla is good for health too. Try home made Syrup .