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Tuesday, October 4, 2022

Deepavali sweets, savouries, snacks recipe index

Scroll down for Deepavali sweets, savouries and snacks recipe index.

Deepavali sweets recipes, Deepavali bakshanam recipes, Deepavali snacks recipes

Deepavali lehiyam/Deepavali marundhu





18 payasams

Friday, January 21, 2022


traditional-rice recipe, indigenous-rice-recipe
mappilai-samba-idli-recipe, mappillai-samba-idli-recipe

Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the anti-oxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai. Coming to the recipe, 

  • Mappillai samba rice/Any traditional rice - 4 cups OR 3 cups mappillai samba and 1 cup idli rice
  • Whole white urad dhal - 1 cup
  • Methi seeds - 1 teaspoon 
  • Red rice aval (red rice poha) - 1/2 cup (optional)
  • Salt - to taste
  • Wash mappillai samba rice 3 to 4 times until the water is clear like in picture and then soak both rice with enough water for 6 hours. As the soaked water has nutrients, you can grind the batter with this water. A combination of mappilai samba, idli rice and red rice aval as given in ingredients gives soft idlis.
  • Wash well and soak urad dal along with methi seeds separately. Its enough if you soak urad dhal for 3-4 hours.
  • Drain and reserve the soaked water from dhal. Put urad dhal in grinder, add half a cup of water and grind until fluffy. Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when you take the batter in hand, that is the consistency for urad dhal batter for idli. Transfer the batter to a vessel, keep aside. 
  • Now grind the soaked and drained rice separately. Add rice soaked water little by little and grind to a slightly grainy batter.  Need not grind smooth. If using red rice aval (red rice poha), just wash it well and add while grinding rice. Transfer this to the dhal batter vessel. Add salt and mix both the batter using hands (this helps in fermentation). Allow it to ferment for 8-9 hours. The consistency of the batter should be like idli batter. These type of indigenous rice ferments soon.
  • Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 10- 12 minutes.                        
  • Unmould and transfer the idlis to a bowl, serve hot with sambar or milagai podi or any chutney of your choice. 
(For spongy idlis) :

1. Wash the rice until the water is clear and then soak. 
2. Grind urad dal with the soaked water itself until fluffy.
3. Use water little by little while grinding.
4. The batter should not be watery.
5. These indigenous rice ferments soon. So, keep a watch on it. 
6. Keep the batter for not more than 3 days as it tastes sour when kept for long.
7. Grind with soaked water as it contains nutrients. 
8. While making idli, dosas, its better to add idli rice with any native rice.

Wednesday, September 16, 2020


Recipes with banana flower, Vazhaipoo recipes
Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron. 

  • Vazhaipoo (Banana blossom) - 3 cups chopped
  • Tamarind - half the size of a lemon
  • Cooked black channa dhal - 1/2 cup
  • Toor dhal - 1/4 cup
  • Cooked gram dhal (kadalai paruppu) - 2 tablespoons
  • Turmeric powder - 1/4 tsp.
  • Salt - to taste
To fry in oil and dry grind to a powder:
  • Oil - 1 teaspoon
  • Black pepper - 6 nos.
  • Gram dhal - 1 tablespoon
  • Urad dhal - 1 tablespoon
  • Dry red chillies - 2 or 3
  • Coconut scraped - 3 tablespoons
  • Hing - a small berry sized
To temper:
  • Oil - 1 tsp.
  • Mustard seeds - 1/4 tsp.
  • Split urad dhal - 1/2 tsp.
  • Curry leaves - a sprig


Clean and chop banana blossoms as said here. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.

Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.

Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick.

Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee.