Coconut chutney in tamil

Coconut Thuvaiyal in 5 Minutes | Traditional South Indian Coconut Chutney Recipe

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Coconut Thuvaiyal in 5 Minutes | Traditional South Indian Coconut Chutney Recipe

Back in our grandparents’ days, there were no elaborate gravies, curries, or side dishes like we make today. Instead, they enjoyed simple and authentic recipes like Coconut Thuvaiyal or Horse Gram Thuvaiyal, freshly ground on a traditional stone grinder (“Ammikal”) and mixed with hot rice.

Those days, food was simple yet packed with natural flavors — and even today, many people love to cook in that old-fashioned way. One such timeless recipe that still holds a special place in South Indian homes is Coconut Thuvaiyal — a quick, tasty, and traditional side dish that takes only a few minutes to make.

Let’s see how to make this authentic Coconut Thuvaiyal that our ancestors used to enjoy — a dish that pairs beautifully with rice, idli, dosa, or chapati.

 

🍛 Why You’ll Love This Recipe

This Coconut Thuvaiyal goes perfectly with:

Steamed rice, especially leftover rice or hot kanji (rice gruel)

Tamarind rice, rasam rice, lemon rice, and tomato rice

Idli, dosa, chapati, or even poori

Once you try this thuvaiyal, you’ll want to make it again and again — it’s that addictive!

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Preparation Time

15 Minutes

Serve

2–3 people

Ingredients:

  • Freshly grated coconut – ½ shell (about 1½ to 2 cups)
  • Shallots (small onions) – 10 to 15
  • Green chilies – 9 small
  • Tamarind – small gooseberry-sized piece
  • Oil – 2 tablespoons
  • Mustard seeds – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Asafoetida (hing block) – small piece
  • Curry leaves – 1 sprig
  • Salt – as needed

Required Cooking Equipments:

  • Grinding stone or Mixer grinder
  • Frying pan
  • Spatula or stirring spoon

Cooking Instruction :

  • Sauté the Ingredients
  • Heat 1 tablespoon of oil in a pan. Once hot, add the shallots, green chilies, and asafoetida.
  • Sauté them on medium flame until the onions turn golden brown and aromatic. Turn off the heat and let it cool down.
  • Grind the Mixture
  • In a mixer jar, add the grated coconut, tamarind, the sautéed onion–chili mix, and salt.
  • Add a little water and grind to a thick, coarse paste. Do not make it watery.
  • Prepare the Tempering
  • Heat the remaining 1 tablespoon of oil in the same pan.
  • Add mustard seeds and let them splutter. Then add urad dal and fry until golden.
  • Add curry leaves and let them crackle.
  • Combine and Serve
  • Pour this tempering over the ground thuvaiyal and mix well.
  • That’s it — your traditional Coconut Thuvaiyal is ready to serve! 🌿

Serving Method:

  • Mix with hot rice and drizzle a little ghee on top — the taste is heavenly!
  • Serve as a side dish with idli, dosa, chapati, or poori.
  • Pairs beautifully with tamarind rice, lemon rice, or rasam rice.

Cooking Tips :

  • You can replace green chilies with dried red chilies for a spicier version.
  • Add a small piece of ginger for better digestion and an extra flavor kick.
  • Always use fresh coconut for the best taste and texture.

Just like the good old days, you can now make this traditional Coconut Thuvaiyal right in your kitchen. It’s quick, simple, and full of nostalgic flavor — one taste, and you’ll definitely want to make it again and again! 💖

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Mutton sukka recipe

“Madurai Style Nei Mutton Chukka Recipe | Authentic Mutton Sukka Fry | South Indian Mutton Recipe”

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"Madurai Style Nei Mutton Chukka Recipe | Authentic Mutton Sukka Fry | South Indian Mutton Recipe"

A delicious Madurai-style ghee mutton chukka — you should definitely try this without missing it!

Usually when making non-veg dishes, some people add a lot of masalas, while some don’t add any masalas at all. But honestly, recipes made with fewer spices turn out even tastier than those loaded with masalas. Today we are going to prepare a very simple Madurai-style ghee mutton chukka using shallots and a little ghee — it tastes absolutely amazing. If you try this once at home, you will keep making it again and again.

If guests visit your home, make this for them too. Instead of regular mutton chukka, try this simple style prepared only with shallots and ghee — it tastes fantastic. From small kids to elders, everyone will love it. Any recipe made with shallots always tastes better, plus shallots have natural immunity-boosting benefits. So definitely try this mutton chukka at home.

If you don’t have much time to cook, this recipe is perfect — it gets done quickly. With very few ingredients, you can make a super tasty mutton chukka that everyone at home will love. Next time you buy mutton on a Sunday, try this instead of the usual mutton chukka or mutton gravy. This simple recipe pairs wonderfully with rasam rice and tastes amazing. You can also mix it with hot rice and eat — it’s delicious. If you have a busy day at home and want to reduce your cooking time, this recipe is a great option. Everyone will definitely love this flavourful and super tasty dish.

Now let’s see how to make this delicious Madurai-style ghee mutton chukka.

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Preparation Time

30 minutes

Serve

2 to 3 Persons

Ingredients:

  • For Mutton Marination:
  • Mutton – ½ kg
  • Salt – 1 tbsp
  • Turmeric powder – 1 tbsp
  • Ginger garlic paste – 1 tbsp
  • To Roast & Grind:
  • Cinnamon – small piece
  • Cloves – 2
  • Cardamom – 2
  • Star anise – 1
  • Coriander seeds – 1 tbsp
  • Pepper – ½ tbsp
  • Fennel seeds – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Green chillies – 6
  • Curry leaves – 3 sprigs
  • For Tempering:
  • For Tempering:
  • Ghee – 1 tbsp
  • Gingelly oil / cooking oil – 2 tbsp
  • Shallots – 10 (finely chopped)

Required Cooking Equipments:

  • Pressure cooker – to cook the mutton
  • Pan / Kadai – to roast masala & sauté the chukka
  • Mixer jar – to grind the roasted spices
  • Spoon – for mixing and sautéing
  • Knife – to cut onions and chillies
  • Cutting board – to chop ingredients
  • Small bowls / cups – to measure masala, ghee, oil
  • Stainless steel plate – to keep cooked mutton & masala

Cooking Instruction :

  • Marinating the Mutton:
  • Add the following to the mutton:
  • Salt
  • Turmeric powder
  • Ginger garlic paste
  • Mix well and let it rest for 20–30 minutes for the flavours to absorb.
  • Roast & Grind the Masala:
  • In a pan, without adding oil, dry roast the cinnamon, cloves, cardamom, star anise, coriander seeds, pepper, fennel, and cumin.
  • Add green chillies and curry leaves and roast until fragrant.
  • Let it cool completely and grind it coarsely in a mixer.
  • 👉 Madurai style secret: Do NOT grind it too fine — it must be slightly coarse.
  • Pressure Cooking the Mutton:
  • Add the marinated mutton + ground masala + ½ cup water into the cooker.
  • Pressure cook for 4–5 whistles.
  • After cooling:
  • Mutton should be soft and well-cooked
  • Reserve the cooked stock — this enhances the chukka’s taste
  • Mutton should be tender with very little water remaining
  • Tempering & Making the Chukka:
  • Heat ghee (1 tbsp) + oil (2 tbsp) in a pan.
  • Add chopped shallots and sauté until golden.
  • Then add:
  • Ground masala
  • Cooked mutton
  • Mutton stock (only little as required)
  • Mix well and sauté on high flame until it becomes dry like chukka.
  • Finish by adding ½ tbsp ghee on top and mix once.

Serving Method:

  • Serve hot for the best taste.
  • Add onion rings and lemon wedges on the side.
  • Garnish with curry leaves for added aroma.
  • Pairs well with chapati, parotta, dosa, kal dosa, white rice, or biryani.
  • Serving on a banana leaf gives an authentic Madurai feel.
  • For guests, drizzle ½ tsp ghee on top before serving — tastes heavenly.

Cooking Tips :

  • A slightly higher pepper flavour gives the true Madurai-style taste.
  • Chukka must be roasted until it becomes dry and slightly crispy — that’s the authentic texture.
  • Shallots are essential; regular onions reduce the flavour.

Madurai-style ghee mutton chukka is an easy, hotel-style dish you can prepare at home. The perfect spice balance, rich ghee flavour, and well-cooked tender mutton make this dish unbelievably delicious. It suits family get-togethers, weekend special meals, or even as a spicy side dish for parotta.

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Egg bejo recipe in english

Egg Bejo Recipe | Authentic Myanmar Street Food Snack Made Easy at Home

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Egg Bejo Recipe | Authentic Myanmar Street Food Snack Made Easy at Home

Egg Bejo:

Every city and town has its own famous and unique snack foods. In that spirit, today we are going to explore Egg Bejo, a popular snack from Myanmar that has become a part of Mumbai’s vibrant street food culture. This is not just an ordinary egg dish; it is a flavor explosion—a simple yet irresistibly delicious special snack.

The charm of street food lies in its unique flavors that always captivate us. Like Pani Puri, Masala Puri, Bhel Puri, and Chicken Pakora, Egg Bejo has also spread worldwide due to its distinct taste. The unique blend of spices, fried garlic, a hint of heat, tangy chili sauce, and perfectly boiled eggs together create a delightful burst of flavors in the mouth.

Starting from the street stalls of Myanmar, Egg Bejo has now become popular across many parts of India, especially Mumbai. This snack is easy to prepare healthily at home and appeals to everyone from kids to adults. Compared to many other snacks, it is low in calories but high in unique flavors, giving a whole new dimension to your food experience.

Come, let’s learn how to make this authentic Myanmar Egg Bejo easily and healthily at home today!

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Preparation Time

25 Minutes

Serve

3-4 People (using 4 eggs)

Ingredients:

  • Eggs – 4
  • Large onions – 2 (sliced lengthwise)
  • Garlic cloves – 6 (sliced lengthwise)
  • Dried red chilies (Kanja) – 3
  • Tamarind – a small gooseberry-sized piece
  • Lemon – half
  • Coriander leaves – a small handful (chopped)
  • Salt – as needed
  • Oil – 2 teaspoons

Required Cooking Equipments:

  • Frying pan
  • Spoon
  • Knife
  • Mixing bowl
  • Large serving plate

Cooking Instruction :

  • Preparing the eggs:
  • Boil the eggs well and peel the shells off. Keep the eggs whole without cutting.
  • Tamarind extract:
  • Soak the tamarind in some water and extract the juice.
  • Sautéing garlic and onions:
  • Heat a teaspoon of oil in a pan, sauté the sliced garlic until fragrant.
  • Then add the sliced onions and cook gently until soft.
  • Preparing chili paste:
  • Roast the dried red chilies and grind them coarsely without adding water.
  • Preparing the topping mixture:
  • In a bowl, mix the sautéed garlic, onions, chili paste, tamarind extract, salt, and lemon juice well.
  • Topping method:
  • Place the whole boiled eggs on a plate.
  • Carefully make a slit from the side to the center of each egg.
  • Spoon about a teaspoon of the prepared mixture into the slit of each egg.
  • Sprinkle some chopped coriander leaves on top.
  • Optionally, drizzle a little garlic oil or lemon juice for extra flavor.

Serving Method:

  • Serve the eggs over Bejo patties (fried crispy snacks).
  • They also go well as a side with Atho, Chinese chutneys, or Biryani.

Cooking Tips :

  • You can increase the number of eggs if you want.
  • This method keeps the eggs whole and visually appealing.
  • The topping adds unique and delicious flavors.
  • The taste is even better when served hot.

Originating from Myanmar’s street stalls, Egg Bejo is a delicious snack that can be easily prepared at home in a short time. The simple nutrition of eggs combined with fried garlic, sautéed onions, and roasted chili paste fills the palate with delight. Making this snack for an evening meal with family brings a fresh and healthy twist to your menu. Its easy preparation and amazing flavor make it suitable for both kids and adults alike.

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

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Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Madurai Chicken Salna

Madurai Chicken Salna

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Madurai Style Chicken Salna Recipe | Spicy & Flavorful Homemade Chicken Gravy Like in Restaurants

Madurai Style Chicken Salna

When it comes to chicken, it’s often the first choice for many. Chicken truly reigns as the queen of non-vegetarian dishes. It pairs beautifully with idli, dosa, chapati, parotta—almost any main dish. That’s why chicken frequently earns its spot on the dining table.

But can we really make hotel-style Chicken Salna at home? Absolutely! In fact, it’s possible to prepare a cleaner and tastier version at home. Especially when you add pepper, the aroma alone is enough to tempt anyone—even with just plain chapati.

Madurai district-style Chicken Salna is a flavorful variation. It’s richer in masala and more aromatic than the regular chicken gravy. From kids to adults, everyone will love it. Its heat and spice make it stand out, particularly during rainy nights.

Whether it’s dosa, idiyappam, chapati, or parotta—this is a fantastic side dish! This easy-to-make home-style recipe is one you’ll want to add to your menu every week once you’ve tried it. That’s how tasty this peppery chicken salna can be!

If you’re looking to cook chicken in a simple yet delicious way, this Madurai-style Chicken Salna is your best bet. The combination of peppery heat and the flavor of chicken is just perfect. It’s ideal as a weekend special or a celebratory meal with the family.

Looking to break out of your daily food routine? Instead of the usual chicken or paneer gravies, this Madurai-style salna is both refreshing and spicy with a homestyle touch. Serve it hot with chapati and it makes for a perfect combo.

Sometimes, the simplest methods give the best flavors. This recipe can be prepared in just one pan within 30 minutes and is so tasty that even someone who tries it once might want to make it twice a week!

Just the mention of chicken makes many mouths water. While mutton might be more luxurious, chicken is one of the most universally loved non-veg options. We cook chicken in countless ways, and Chicken Salna is one among them. Though it’s a simple recipe, when paired with idli, parotta, chapati, or dosa, it tastes fantastic.

Planning on making chapati for dinner tonight? Since it’s a weekend, how about pairing it with a special side dish? This Chicken Salna is just like what you’d get at restaurants—flavorful and aromatic. It’s loved by all. If you’re someone who wants a simple side dish without too much masala, this is the perfect choice.

In fact, if you make this salna at home, your kids who usually eat only one chapati might ask for a second! It’s a simple recipe that tastes incredible with idli, parotta, chapati, or dosa. So let’s see how to make this easy and flavorful Madurai-style Chicken Salna at home.

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Preparation Time

40-50 நிமிடங்கள்

Serve

4-6 நபர்

Ingredients:

  • For Chicken Masala Paste:
  • Oil – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Fennel seeds – ½ tbsp
  • Black pepper – ½ tbsp
  • Poppy seeds – ½ tbsp
  • Cardamom – 1
  • Cinnamon – 1 piece
  • Cloves – 2
  • Grated coconut – 2 tbsp
  • Roasted gram dal – 1 tbsp
  • Peanuts – 10
  • Coriander leaves – a handful
  • Ginger – a small piece
  • Garlic – 6 cloves
  • Water – as needed for grinding
  • For Salna:
  • Oil – 2 tbsp
  • Cloves – 2
  • Cinnamon – 1 piece
  • Cardamom – 2
  • Bay leaf – 1
  • Star anise – 1
  • Green chilies – 2
  • Onion – 1, finely chopped
  • Tomato – 1
  • Salt – 1 tbsp
  • Red chili powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Mint leaves – a handful
  • Chicken – ¼ kg
  • Chicken – ¼ kg
  • Ground masala paste
  • Water – as required

Required Cooking Equipments:

  • Large kadai or pressure cooker
  • Mixer grinder (for grinding the masala)
  • Ladle or gravy spoon
  • Plate

Cooking Instruction :

  • Prepare the Masala Paste:
  • Heat oil in a pan, add cumin, fennel, poppy seeds, pepper, cardamom, cinnamon, and cloves. Sauté well. Add roasted gram dal and sauté for a minute. Let it cool.
  • Transfer everything to a mixer jar. Add peanuts, grated coconut, ginger, garlic, and coriander leaves. Grind it into a smooth paste using some water.
  • Make the Salna:
  • Heat oil in a pressure cooker. Add cloves, cinnamon, cardamom, star anise, bay leaf, and green chilies. Sauté well.
  • Add chopped onions and salt. Cook until the onions turn golden brown.
  • Add tomato and cook until mushy. Then add chili powder and coriander powder. Cook until the masala smell disappears.
  • Add the ground masala paste and sauté well.
  • Add chicken (washed with turmeric and salt). Mix everything well. Once the masala coats the chicken, close the lid and pressure cook for 4–5 whistles.
  • Turn off the heat, open the lid after the pressure releases—and your flavorful Madurai-style Chicken Salna is ready!

Serving Method:

  • Serve this hot Chicken Salna with chapati, dosa, idiyappam, idli, or parotta.
  • For a more complete meal, pair it with fenugreek leaves pachadi or onion raita.
  • Makes a great dinner or weekend lunch option.

Cooking Tips :

  • Washing chicken with turmeric and salt helps remove any raw smell.
  • The coconut and peanut-based masala paste adds richness and a touch of spice to the gravy.
  • Adjust the pepper quantity based on your spice preference.

Madurai-style Chicken Salna is a delightful recipe that brings traditional flavors together with the boldness of black pepper. It’s a perfect example of how you can recreate restaurant-like dishes at home, even better than what you’d get outside. Try it for your next weekend or special meal—your family is sure to love it!

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

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Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
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Eggless Banana Cake

Eggless Banana Cake

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Eggless Banana Cake

When we say “cake,” it’s a favorite for everyone—from kids to adults. There are many varieties of cakes like pineapple, chocolate, red velvet, coconut, and carrot. If the kids at home suddenly crave cake, there’s no need to rush to the bakery. From now on, you can easily make a healthy and delicious cake at home and delight them!

 

Among the fruits we are familiar with and that are easily available at home, banana stands out.

Bananas offer numerous health benefits. They help eliminate intestinal worms and keep the stomach clean. Rich in vitamins and antioxidants, bananas protect eye health and promote healthy cells. They also boost immunity and help increase sperm count in men. Especially during summer, raw bananas help cool down the body.

 

There’s a special joy in cooking delicious food at home, and it’s even more satisfying when we cook our favorite dishes ourselves. So, let’s see how to make a tasty eggless banana cake easily at home with all the goodness of bananas!

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Preparation Time

50-60 Mint

Serve

4–6 people 8 to 10 pieces

Ingredients:

  • Ripe bananas – 3
  • Sugar – ½ cup
  • Oil or melted butter – ½ cup
  • All-purpose flour (maida) – 1½ cups
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Milk – ½ cup
  • Vanilla essence – 1 tsp
  • Walnuts – ½ cup (chopped)

Required Cooking Equipments:

  • Mixer or blender – to grind banana, oil, and sugar
  • Sifter – to sift flour, baking powder, and baking soda
  • Mixing bowl – to mix the batter
  • Spatula – to mix the batter and pour it into the tin
  • Cake tin – to bake the cake
  • Cooker / heavy-bottomed pan with stand – to bake in a pan
  • Lid (tawa or plate) – to cover the pan
  • Oven (if available) – optional for baking
  • Toothpick or clean skewer – to check doneness
  • Measuring cups and spoons – for accurate measurements

Cooking Instruction :

  • Prepare Banana Puree:
  • Peel the bananas and chop them into small pieces.
  • In a mixer, blend the banana, sugar, and oil or melted butter into a smooth paste.
  • Sift the Dry Ingredients:
  • In a bowl, mix flour, baking powder, and baking soda.
  • Sift them together and set aside.
  • Prepare the Batter:
  • Add the banana puree to the sifted dry ingredients.
  • Add milk and vanilla essence. Mix gently to form a smooth batter.
  • Finally, mix in the chopped walnuts.
  • Set the Cake:
  • Grease a cake tin with oil or line with butter paper.
  • Pour the batter into the tin.
  • Sprinkle extra chopped walnuts on top for garnish.
  • Tap the tin gently on the counter to release air bubbles.
  • Oven Method:
  • Preheat the oven to 180°C.
  • Bake at 180°C for 35–45 minutes.
  • Check in between with a toothpick.
  • Stove-Top Method (Pan):
  • Preheat a heavy-bottomed pan on low heat for 10 minutes with a stand inside.
  • Place the cake tin on the stand, cover with a lid, and bake on low flame for 35–45 minutes.
  • Check with a skewer—if it comes out clean, the cake is done.

Serving Suggestion:

  • Once the cake cools, cut into slices and serve.
  • You can drizzle chocolate syrup or honey on top for decoration.

Cooking Tips :

  • Use well-ripened bananas for better sweetness and flavor.
  • Oil gives a softer texture, while butter adds richness.
  • You can adjust the quantity of milk slightly if needed.
  • Optional add-ins include grated chocolate or tutti frutti based on your preference.

With just a few ingredients easily found at home, you can prepare this simple eggless banana cake. It’s delicious, healthy, and a great choice for both kids and adults. Homemade cakes are safer and cleaner than store-bought ones, and the added benefits of bananas make this a healthy dessert option. Try making this cake once—your family is sure to love it! The next time your kids ask for cake, just head to your kitchen—because your kitchen is now the best bakery!

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

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Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Puliyodharai Recipe in english

Puliyodharai – Temple Style Tamarind Rice – That Divine Taste

by with No Comment Uncategorized

Puliyodharai – Temple Style Tamarind Rice – That Divine Taste

Puliyodharai, also known as tamarind rice, is one of the most popular and traditional South Indian mixed rice dishes. It’s simple to prepare and flavorful enough to be eaten without any side dish. Ideal for school lunch boxes, office-goers, and travel meals, this dish appeals to both kids and adults alike. Once you make it at home, your family is sure to love it.

For some, rice always needs to be accompanied by curry, stir-fry, and papad. But for others, mixed rice varieties are a favorite, and among those, puliyodharai holds a special place. The aroma and flavor of homemade puliyodharai are irresistible.

 

There are several variations of puliyodharai – some prepare it as plain tamarind rice, while others enrich it with freshly ground masala. The key to its authentic taste lies in the spice blend that includes roasted dry red chilies, coriander seeds, fenugreek, mustard seeds, and more.

 

This is an ideal lunch box recipe. Pair it with a simple potato fry or even just a crispy appalam (papad), and you have a complete, satisfying meal.

Even those who usually find plain rice boring will enjoy puliyodharai. It delivers a unique taste experience that delights the senses.

 

So let’s see how to make this delicious Kovil Style Puliyodharai that’s sure to become a family favorite!

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Preparation Time

30-40 Minutes

Serve

4-6 Person

Ingredients:

  • For Tamarind Paste:
  • Cooked rice – 1 cup (grains separated)
  • Tamarind – 150 grams
  • Turmeric powder – 1 teaspoon
  • Salt – 1 teaspoon (adjust to taste)
  • Jaggery – 2 tablespoons
  • Sesame oil (Nalla ennai) – as needed
  • For Tempering:
  • Mustard seeds – 1/2 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Cumin seeds – 1 teaspoon
  • Chana dal – 2 tablespoons
  • Urad dal – 2 tablespoons
  • Peanuts – 100 grams
  • Dried red chilies – 4
  • Curry leaves – 2 sprigs
  • Asafoetida powder – 1/2 teaspoon
  • To Dry Roast and Powder:
  • Urad dal – 1 tablespoon
  • Black sesame seeds – 1 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Chana dal – 2 teaspoons
  • Coriander seeds – 2 teaspoons
  • Cumin seeds – 2 teaspoons
  • Black pepper – 1 teaspoon
  • Asafoetida powder – 1 teaspoon
  • Dried red chilies – 15

Required Cooking Equipments:

  • Kadai - For dry roasting spices
  • Spatula - For stirring while roasting
  • Plate - To cool roasted spices
  • Mixer grinder -To grind roasted spices
  • Small bowl - To store ground spice powder
  • Small bowl - To store ground spice powder, To soak tamarind

Cooking Instruction :

  • Prepare Puliyodharai Spice Powder:
  • In a heavy-bottomed pan (without oil), dry roast the ingredients until aromatic:
  • Cool the mixture completely and grind coarsely (not too fine) into a powder. Set aside.
  • Prepare the Rice:
  • Cook the rice and let it cool. Spread it out on a plate to ensure the grains are separate. Drizzle a little sesame oil and gently mix to avoid sticking.
  • Prepare Tamarind Extract:
  • Soak the tamarind in hot water, extract the pulp, and filter it to remove fibers and seeds.
  • In a pan, heat sesame oil. Add the tempering ingredients one by one:
  • Sauté until golden and aromatic. Add the prepared tamarind extract to the pan.
  • Make the Tamarind Gravy:
  • To the tamarind extract, add:Salt,Turmeric powder,
  • Let it simmer on medium heat.
  • Next, add: The ground Puliyodharai spice powder (as needed)
  • Jaggery: Stir well and continue cooking until the oil starts to separate and the mixture thickens slightly. Turn off the heat.
  • Mix and Serve:
  • Add the tamarind mixture gradually to the cooled rice. Mix gently but thoroughly so that every grain is coated with flavor.

Serving Method:

  • Side dish: Potato fry
  • Crunchy side: Papad
  • Optional pairing: Sundakkai Vathal Kuzhambu (dried turkey berry curry)

Cooking Tips :

  • Tamarind choice: Aged tamarind gives better color and depth of flavor.
  • Rice texture: Make sure the rice is cooled and separated. Adding a little oil helps.
  • Oil quantity: A slightly generous amount of oil gives the authentic non-sticky puliyodharai texture.
  • Spice roasting: Don’t under or over-roast. Just enough to release aroma without burning.
  • Jaggery: Use sparingly to balance sourness and spice.
  • Storage: The pulikachal (tamarind gravy) can be made in advance and refrigerated for up to a week.

This Temple-Style Puliyodharai delivers the same divine taste as prasadam offered in South Indian temples. The fragrant spice powder, mild sweetness, tangy tamarind, and the aroma of sesame oil – that’s the secret behind its irresistible flavor. Once you try this recipe, you’ll find yourself making it again and again!

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thirupagam in english

Thirupagam – A Divine Sweet for Lord Murugan | Kanda Sashti Special

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Thirupagam – A Divine Sweet for Lord Murugan | Kanda Sashti Special

On auspicious days dedicated to Lord Murugan—especially during Kanda Sashti—this Thirupagam sweet is one of the most sacred and delicious offerings (Neivedhyam) 🙏

It tastes like a mix between Halwa and Mysore Pak — a melt-in-the-mouth delight! 🍯

 

Usually, we prepare Kesari, Payasam, or Halwa — but try this Besan (gram flour) Thirupagam once, and you’ll find it refreshingly different.

Whether it’s a birthday, wedding anniversary, Diwali, a special feast, or especially Kanda Sashti day, this recipe will surely impress everyone.

Kids will also love it as an after-school snack — it’s simple yet delicious! 😋

Made with just milk, gram flour, ghee, sugar, and cashew nuts, this sweet gives a truly heavenly taste.

 

During the Soorasamharam festival at Thiruchendur, this Thirupagam is offered to Lord Murugan 🌺

When you offer it as Neivedhyam, your heart fills with divine peace and joy 💛

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Preparation Time

30-40 Minutes

Serve

4-6 Person

Ingredients:

  • Gram flour (Besan) – 1 cup
  • Cashew nuts – 1 cup
  • Ghee – 5 tablespoons
  • Milk – 1 cup
  • Sugar – 1 cup
  • Saffron (optional) – a pinch

Required Cooking Equipments:

  • Heavy-bottomed kadai (pan)
  • Spatula or mixing spoonSpatula or mixing spoon
  • Mixer grinder (to grind the cashews)
  • Measuring cups
  • Serving plate or tray

Cooking Instruction :

  • Prepare Cashew Powder
  • Grind the cashew nuts in a mixer to a fine, soft powder and keep it aside.
  • (It should be smooth — not coarse.)
  • Roast the Gram Flour
  • Take the measured gram flour in a kadai.
  • Add one tablespoon of ghee and roast on a medium flame.
  • Roast until it turns golden and gives out a pleasant aroma.
  • Add Milk
  • Pour in one cup of milk and stir continuously to avoid lumps.
  • Mix until it becomes a smooth, thick paste.
  • Add Cashew Powder
  • Add the ground cashew powder and stir well.
  • The mixture will start to thicken slowly.
  • (Optional: Add a pinch of saffron for a rich color and fragrance 🌼)
  • Add Sugar
  • Now, add one cup of sugar and stir continuously.
  • Once sugar dissolves, the mixture will start to become glossy.
  • Add Ghee Gradually
  • Add the remaining ghee little by little while stirring constantly.
  • Keep stirring until the mixture stops sticking to the sides of the pan.
  • Final Step
  • Your divine Thirupagam-style Besan Cashew Sweet is ready! 😍
  • Pour it onto a greased plate, spread evenly, and let it cool.
  • Then offer it as Neivedhyam to Lord Murugan.

Serving Method:

  • For Neivedhyam (offering), place it on a banana leaf over a round plate and present it to Lord Murugan.
  • When serving to guests, garnish with a few cashew pieces or saffron strands on top for a rich look.
  • You can also serve it in small cups or mini plates for a neat and elegant presentation.

Cooking Tips :

  • Always roast gram flour on medium flame only.
  • Saffron is optional but adds a lovely color and aroma.
  • Add ghee little by little for a soft, smooth texture.
  • Stir continuously while adding milk to avoid lumps.

On Kanda Sashti, prepare and offer this sweet to Lord Murugan.

As you chant “Vetri Vel! Veera Vel!” with devotion,

His divine grace will fill your home with peace, health, and happiness. 💛

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Village Recipes / கிராம உணவு
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Festival / பண்டிகை உணவுகள்
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Bread Rasmalai Recipe | delicious Indian desserts

Bread Rasmalai Recipe | delicious Indian desserts

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Bread Rasmalai Recipe

Rasmalai is one of the most popular and delicious Indian desserts. Traditionally, it takes a bit of time to prepare. But what if we could get the same delightful taste with a shortcut using something as simple as regular bread? That’s exactly what we do in this Bread Rasmalai – easy to make and incredibly tasty!

Milk on its own might not be every child’s favorite. But when it turns into a rich, flavorful dessert, who could say no? From kids to adults, everyone will be asking, “Can I have some more?” That’s the charm of Bread Rasmalai! You don’t need chenna or round patties like in traditional rasmalai – just some everyday white bread will do.

 

We enhance the flavor with a rich milk rabri infused with cardamom and almonds. Pair that with shallow-fried bread discs and the result is a truly decadent dessert. It’s perfect as an evening snack for kids after school or even as a festive treat for guests – a great alternative to regular sweets like jalebi or ladoo.

Of course, it’s best to save this for special days rather than making it daily. Make this special dessert at home and enjoy restaurant-style richness in just a few steps. Let’s see how to prepare this delicious Bread Rasmalai in no time!

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Preparation Time

30 minutes

Serve

4 people

Ingredients:

  • To prepare Rabri:
  • Milk – ½ litre (full cream preferred)
  • Sugar – 4 tablespoons (or to taste)
  • Cardamom powder – ¼ teaspoon
  • Finely chopped pistachios and almonds – 1 tablespoon
  • Saffron color – a pinch (optional)
  • For Bread:
  • White bread – 6 slices
  • Cut into round shapes using a knife or a cup

Required Cooking Equipments:

  • Heavy-bottomed pan – to boil the milk and make rabri
  • Spatula or ladle – for stirring
  • Mixing bowl – to mix or serve ingredients
  • Steel tumbler or cookie cutter – to cut bread into rounds
  • Plate or serving dish – for final presentation
  • Plastic wrap – to cover and chill
  • Refrigerator – to cool the dessert before serving

Cooking Instruction :

  • Prepare the Rabri:
  • In a heavy-bottomed pan, boil the milk on medium heat.
  • Stir frequently for 15–20 minutes, and add sugar, cardamom powder, and chopped nuts.
  • Once it thickens slightly like rabri, turn off the flame.
  • Add a pinch of saffron color if desired for better appearance.
  • Prepare the Bread:
  • Cut white bread slices into round shapes.
  • Heat a pan, add ghee or a little oil, and toast or shallow-fry the bread slices till golden brown.
  • Remove and set aside on a plate.
  • Final Assembly:
  • On a serving plate, arrange the toasted bread slices.
  • Pour warm or chilled rabri over the bread.
  • Garnish with chopped pistachios and almonds.
  • Optionally, add a drop of rose essence or saffron for enhanced aroma.

Serving Method:

  • Chill the Bread Rasmalai in the fridge for 30 minutes before serving – this enhances the flavor.
  • Serve cold as a simple yet elegant dessert loved by both kids and adults.

Cooking Tips :

  • If you prefer thicker rabri, you can add 1 teaspoon of semolina (rava) while boiling.
  • Slightly stale bread (1-day-old) works best as it holds its shape better.
  • Adjust sugar according to your taste.

With the simplest of ingredients, you can recreate a luxurious restaurant-style dessert at home – Bread Rasmalai! Whether it’s a festive celebration, family gathering, or just a sweet craving, this recipe is a sure hit!

So what are you waiting for? Try it today and don’t forget to share your experience!

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Podi Recipes / பொடி வகைகள்
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Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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pepper soya in english

Pepper Soya Roast Recipe

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Pepper Soya Roast Recipe | Roadside Hotel Style Soya Pepper Fry at Home

Restaurant-style taste right from your kitchen! 🍽️

Craving that spicy roadside hotel-style flavor at home? Then this Pepper Soya Roast is just for you! The soft texture of soya mixed with the bold kick of pepper makes this dish an absolute treat 😋

Planning chapathi for dinner tonight and wondering what side dish to make?

If you have soya chunks at home — try this right away!

This roadside-style soya pepper roast goes perfectly not only with chapathi but also with poori and parotta.

If you love spicy dishes, this one will surely become your favorite 🔥

 

🥘 Soya – The Protein Powerhouse

Not everyone loves soya — but when cooked right, this meal maker from soybeans is packed with protein and flavor.

Whether in biryani, 65, gravy, or curry — soya adds both nutrition and taste.

Similarly, this pepper soya roast is simple, spicy, and delicious.

It’s the perfect substitute for non-veg dishes on vegetarian days — a healthy yet satisfying choice 💪

A Family-Favorite Soya Dish

 

Kids often find soya bland, but this peppery, hotel-style version will totally change their minds!

They’ll be asking, “Can I have some more, Mom?” 😍

 

It’s a perfect combo of nutrition + spice + taste.

Serve this to guests and get ready for some serious compliments 👏

 

🍽️ Best Pairings

This Pepper Soya Roast goes amazingly well with:

👉 Chapathi, roti, parotta, poori, or dosa

It also works as a snack for evening tea time.

A splash of lemon juice at the end gives that perfect hotel-style finishing touch! 🍋

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Preparation Time

30 Minutes

Serve

4 Person

Ingredients:

  • Main Ingredients:
  • Soya chunks – ½ kg
  • Onion – 2 (finely chopped)
  • Tomato – 2 (finely chopped)
  • Ginger garlic paste – 2 tbspGinger garlic paste – 2 tbsp
  • Curry leaves – 2 sprigs
  • Coriander leaves – 2 sprigs
  • Masala Powder:
  • Pepper – 2 tbsp
  • Fennel seeds – 1 tbsp
  • Dry red chilies – 3

Required Cooking Equipments:

  • Pot
  • Strainer
  • Pan
  • Mixer Jar
  • Deep Pan
  • Spoon
  • Knife
  • Plate
  • Cup
  • Ladle
  • Bowl

Cooking Instruction :

  • Boil the Soya
  • Boil water in a vessel and add the soya chunks.
  • After 5 minutes, drain the water and rinse in cold water.
  • Squeeze out all the water completely and keep aside.
  • Make the Masala Powder
  • Dry roast pepper, fennel seeds, and dry red chilies until aromatic.
  • Cool them down and grind to a fine powder.
  • 👉 This is your “Secret Hotel Masala!”
  • Cooking the Soya
  • Heat oil in a pan.
  • Add curry leaves and onions, sauté till golden brown.
  • Add ginger garlic paste and sauté until the raw smell disappears.
  • Add tomatoes and cook till soft and mushy.
  • Now add the ground pepper masala and salt.
  • Add a splash of water and mix well.
  • Add the soya chunks and sauté on medium flame for 5–7 minutes until the masala coats well.
  • Finishing Touch
  • Sprinkle coriander leaves on top.
  • Add a little ghee or butter for a rich aroma.

Serving Method:

  • Serve your Pepper Soya Roast with:
  • Chapathi or roti
  • As a filling inside wraps or rolls
  • As an evening snack with lemon wedges

Cooking Tips :

  • Always squeeze soya well after boiling — otherwise, the masala won’t stick.
  • Adjust pepper spice level as per your taste.
  • A spoon of ghee enhances that hotel-style aroma.
  • Saute onions till golden for extra flavor.
  • Roast on medium flame for perfect texture.

This Pepper Soya Roast is the perfect blend of hotel-style taste + home-style health.

It’s easy to make, full of protein, and absolutely delicious —

once you try it, you’ll want to make it again and again! 😍

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Carrot chutney in english

🥕 Carrot Chutney Recipe | Easy & Healthy Side Dish for Idli, Dosa in 10 Minutes

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🥕 Carrot Chutney Recipe | Easy & Healthy Side Dish for Idli, Dosa in 10 Minutes

Carrot Chutney :

When we talk about the tiffin dishes that are commonly made at home, idli and dosa top the list. But if you’re bored of the usual tomato chutney and coconut chutney that are served with them, then try this carrot chutney for a change. A few years ago, this chutney was quite a trend! If your home has been stuck with the same old coconut chutney, tomato chutney, onion chutney, sambar chutney, mint chutney, or coriander chutney, and you’re tired of them — then definitely give this simple, spicy carrot chutney a try. It tastes really delicious and refreshing.

The ingredients for this carrot chutney are very minimal — just some everyday staples like carrot, green chillies, mustard seeds for tempering, urad dal, curry leaves, etc. You can choose to include coconut or skip it altogether. Adding coconut will give the chutney a richer texture. You can try different variations each time for a new taste.

 

No matter how you make it, the chutney always tastes great. And because it’s made with easily available ingredients, this chutney is a great option even when you run out of vegetables at home. You can make it in just a few minutes. For working women especially, quick recipes like this are incredibly useful.

Sometimes, even if the main breakfast dish is something new, we still crave a spicy chutney on the side. This carrot chutney is perfect for those times. It brings together a lovely mix of spice, sweetness, and tang that makes your taste buds dance. Even kids enjoy it, thanks to its balanced taste. If you’re making it for younger kids, you can reduce the spice level slightly.

 

Once you try this chutney even just once, you’ll find yourself making it more often. That’s how tasty it is! I highly recommend trying this delicious chutney at least once with idli or dosa. Even people who normally don’t want idlis or dosas will end up eating ten of them with this chutney. It’s that irresistible! This chutney is also really easy to prepare. Adding it to your children’s breakfast is not only tasty but also healthy. Let’s see how to make this super simple and flavorful carrot chutney!

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Preparation Time

20 Minutes

Serve

2-3 Person

Ingredients:

  • Oil – 2 tbsp
  • Grated Carrot – 1 cup
  • Shallots – 8
  • Garlic – 4 cloves
  • Green Chillies – 2 to 3
  • Ginger – small piece
  • Tamarind – small gooseberry-sized piece
  • Salt – ½ tbsp
  • Mustard seeds – 1 tbsp
  • Urad dal – 1 tbsp
  • Curry leaves – 2 sprigs

Required Cooking Equipments:

  • Medium kadai (wok/pan)
  • ladle or spoon
  • mixer jar
  • small pan for tempering
  • serving bowl

Cooking Instruction :

  • Heat a kadai on the stove. Add oil. Once hot, sauté shallots, ginger, garlic, and green chillies together until the raw smell goes off and they turn lightly golden.
  • Add grated carrot and salt. Sauté everything together well.
  • Add the tamarind and continue to cook. Stir occasionally.
  • If needed, sprinkle a little water – but don’t add too much.
  • Once the carrots are cooked and soft, turn off the heat and let it cool.
  • Transfer the mixture to a mixer jar. Grind it coarsely — don’t make it too smooth. A slightly coarse texture gives a better taste.
  • Transfer the ground chutney to a serving bowl.
  • In a small pan, heat oil and add mustard seeds and urad dal. Let the dal turn golden, not burnt.
  • Pour this tempering over the chutney and mix well.
  • That’s it — super tasty carrot chutney is ready!

Serving Method:

  • Serve this chutney hot with idli, dosa, paniyaram, appam, rava upma, veg rolls, or chapathi.
  • You can even spread it inside sandwiches for kids.
  • Try spreading this inside dosa to make a masala-style carrot chutney dosa — it’ll be a hit among friends!

Cooking Tips :

  • Sauté the carrots on medium heat until they turn a light golden color for the best flavor.
  • Green chillies are spicy — you can increase or decrease them to suit your spice level.
  • Don’t add too much tamarind; a little goes a long way for a balanced tang.
  • Don’t grind the chutney too fine — a slightly coarse, textured chutney tastes better.
  • Skipping coconut makes the chutney last longer without spoiling quickly.

This carrot chutney is one of those recipes that can turn a plain breakfast into something exciting. It’s made with simple ingredients and comes together quickly, yet it’s full of nutrition and flavor. If you’re bored of the same chutneys at home, give this one a try — your whole family will enjoy it. Serve it hot with idlis or dosas, and you’ll definitely feel the joy in every bite!

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Cook's Signal

"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

You Must Read

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Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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