Egg Gravy

Preparation Time:  10 min
Cooking Time: 30 min
Serves: 2
  • Boiled egg - 4 eggs
  • Onion - 2 medium sized
  • Tomato - 3 medium sized
  • Ginger garlic paste -1 tbsp
  • Garam masala - 2 tsp
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - ½ tbsp
  • Cinnamon stick
  • Cardamom
  • Oil - 2 tbsp
  • Salt to taste

  1. Heat a medium sized pan with oil. When it is hot, cinnamon sticks, cardamom, and roast for few sec. nice aroma comes out. Cut the onion into big cubes and put it in the mixie. Grind it into smooth paste. Pour them into pan. Saute for few minutes along with ginger garlic paste and turmeric powder.
  2. Mix them well and add red chili powder. To this add tomato paste or puree. Add salt and give a good stir.
  3. Cover it with lid and keep it in low flame for 10 min or it gets cooked well. As it gets thickened, add 1/2 cup of water and mix them well.
  4. Cut boiled eggs into two halves and add them to the gravy. Switch off the flame and stir slowly.

Vegetable Idly

Preparation Time: 10 min
Cooking Time: 25 min
Serves: 10 idly can be stuffed


 ·         Idly batter - 10 cup


·         Onion - ½ cup
·         Ginger garlic paste - 1 tbsp
·         Green peas - ¼ cup
·         Capsicum - ¼ cup
·         Carrot - ¼ cup
·         Turmeric powder - 1 pinch
·         Chili powder - 1 tsp
·         Coriander powder - 2 tsp
·         Garam masala -  1 tsp
·         Oil - 2 tbsp
·         Salt - to taste



1.  Heat oil in a medium sized pan, add onion and saute until it turns soft. To this add ginger garlic paste and saute until it raw smell leaves.

2.  Add all vegetables one by one and saute them. Add salt when vegetable gets cooked. Sprinkle water if needed. Vegetables should be almost cooked.

3.   Then add turmeric powder, chili powder, coriander powder, garam masala powder. Add ¼ cup of water. Close the lid and keep in low flame for 5 min.

4.  In the idly pan, pour half scoop of idly batter and then place the stuffing in the middle of the batter.

5.  Then cover the stuffing with another half scoop of batter. Steam for 10-15 min. It takes usual time as it takes for cooking normal idly.

Serve those fluffy idly with sambhar and chutney....!!! A great treat for kids....!! :)

Paruppu Urundai Kulambu

This is a very easy and a tasty kolambu. Each urundai tempts everyone to taste. Especially kids love this paruppu urundai kolambu. 
Preparation Time: 5 min
Soaking Time: 2 hrs
Cooking Time: 25 min
  • Oil - 2 tbsp
  • Mustard - 1 tsp
  • Curry Leaf- 1 sprig
  • Red chili - 2
  • Onion - 1 medium sized - finely chopped
  • Ginger garlic paste - ½ tbsp
  • Turmeric powder -1 pinch
  • Chili powder - 1 tsp
  • Coriander powder - ½ tbsp
  • Cumin Powder - 2 tsp
  • Salt - to taste

  • Kadalai paruppu - ½ cup
  • Green chili (or) Red chili - 2
  • Curry leaf - 1 sprig
  • Fennel  Seed - 1/2 tbsp
  • Salt - to taste

Masala Paste:
  • Coconut - ½ cup
  • Green chili - 1 (for mild spicy, Add more if you need more spicy)
  • Kuruma Podi - 1 tbsp


     Soak split channa dhal / kadalai paruppu for 2 hrs

Urundai Preparation:

     Put the soaked kadalai paruppu, chili, fennel seed and salt in a mixie and grind to a coarse form. Do not add water. Just sprinkle water when it gets thickened.

Procedure for Kolambu:
  1. Grind coconut, green chili, kuruma podi, salt into a smooth paste by adding required waste. Set aside
  2. Heat a medium sized pan. Add oil, when it is hot add mustard, allow it to crackle. Then add curry leaf and red chili. Roast them well.
  3. Add onion and sauté until it becomes soft. Add ginger garlic paste to the onion and sauté until it raw smell leaves.
  4. To this add turmeric powder, chili powder, coriander cumin powder. Mix them and add masala paste to this and sauté for 1 min. Add ½ cup of water and salt.
  5. When kolambu begins to boil, make small balls from the kadalai paruppu paste. Keep it in low flame and close the lid. Allow it to cook for 10-15 min.
  6. Yummy Urundai Kolambu is ready to serve with hot rice.

Ksheerannam - Andhra Style

Ksheerannam is a rice pudding or rice dessert. It is usually made as neivedhiyam during navarathri in Andhra regions. It takes a long time to cook but still its a very tasty dessert.

Preparation Time: 10 min
Cooking Time: 50 - 60 min
Serves: 3

  1. Raw rice - ½ cup
  2. Milk - 5 cup
  3. Sugar - ¼ cup
  4. Ghee - 2 tbsp
  5. Cashew nuts - 10 pieces
  6. Almonds - 5 pieces - cut into pieces
  7. Dry grapes - 10 pieces


   -  Soak rice for 10 min


1.   Clean the soaked rice and set aside. Heat a medium sized pan preferably non-stick pan, add 2 cups of milk and bring it to boil.
2.   Reduce the flame and add rice. Keep stirring slowly and continuously as rice gets cooked. If you do not stir it gets stick to the bottom of pan.  As rice gets cooked, add milk when it gets thickened.
3.   Rice should be cooked well and mushy. Do not stop stirring. When the rice gets mushy, add sugar and give a good stir.
4.   In meanwhile heat a small pan, add ghee and roast cashew nuts, almonds, dry grapes. As nice aroma comes out, add it to the kheer. 
5.   Mix it well and serve hot or cold.

Creamy Tomato Pasta

Preparation time: 5 min
Cooking time: 25 min
Serves: 2


  1. Pasta - 1 cup
  2. Onion - ½ cup - 1 medium sized - finely chopped
  3. Tomato - ½ cup - 2 medium sized - finely chopped
  4. Green Chili - 1 - finely chopped
  5. Cream - ½ cup
  6. Cheese - ¼ cup
  7. Butter - 1 tbsp


1.  Heat a pan with 3 cups of water. Bring it to boil and add the pasta. Keep in medium flame for 15-20 min or until pasta is cooked completely.
2.  Pasta gets doubled in size. Drain excess water and set aside.
3.  Again heat the pan, add butter. As butter melts, add onion and saute for 3 min. Onion becomes translucent. To this add cheese. Stir as it melts.
4.  Add cream. then add tomato and green chili. Mix well and bring it to boil. Reduce to low flame.
5. Finally add the cooked pasta and stir slowly. Keep in low flame for 3 min.
Creamy Tomato Pasta with Italian taste is ready to serve with salt and pepper....!!

Thatta Payir / Karamani Sundal

Thatta Payir Karamani Sundal

Preparation Time: 5 min
Cooking Time: 20 min
Serves: 2
  • Thatta payir / Karamani
  • Coriander powder - 1 pinch

To temper:
  • Oil - 2 tsp
  • Mustard - 1 pinch
  • Urad dhal - 1 pinch
  • Jeera - 1 pinch
  • Curry leaf - 1 sprig
  • Hing - 1 pinch
  • Red chili - 2 piece

 - Soak thatta payir for 8 hrs or overnight

1.   Clean the soaked thatta payir and presurre cook with little salt for 3 whistles. After one whistle, keep it in simmer flame for next 2 whistle or 3 min. Then allow it to cool naturally. Filter excess water and set aside.
2.   Heat a medium sized pan with oil. Add all the ingredients to temper and roast for 1 min.
3.   To this add cooked thatta payir. Adjust salt and coriander powder. Adding coriander powder is optional. I added this to give little spicy flavor. Finally coconut flakes and give a good stir.

Serve hot...!!! It looks so great...!!