Showing posts with label Neivedyam. Show all posts
Showing posts with label Neivedyam. Show all posts

Oct 2, 2018

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice

. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.


Cooked Rice                    2 cups
Black Pepper                   1 Tablespoon
Chenna Dal                     2 Tablespoon
Urdh Dal                         1 Tablespoon
Cumin Seed                    1 Teaspoon
Curry Leaves                   Few Leaves
Red Chilli                        1 nos
Gingelly Oil                     1 Tablespoon

For Tadka/ Temper
Ghee                              1 Tablespoon
Mustard seeds                 1 Teaspoon
Chenna Dal                     1 Teaspoon
Curry Leaves                   few
Asafetida Powder             ½ Teaspoon


  • Cook the rice to the right consistency – not too dry nor too well-done.

  • In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

  • Mix this powder with cooked rice.
  • Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
  • When it crackle, switch off the stove. Add to the rice and Mix well.
  • Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
  • Other 30 Rice recipes that you can try are:
  •  30 Rice Recipes

Feb 1, 2018

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins
Cooking time:     20 minutes
Category    :        Snack
Serves-               3 to 4


Urad dal                -        1 cup
Rice                      -        1 tbsp.
Reva                     -        1 Teaspoon
Green chillies         -        5 Nos.
Ginger                  -         1/2 inch
Curry leaves                    1 Sprig
Refined Oil           -           For Deep Frying
Salt                                To Taste.


  • Soak Urad dal and rice in water for 1/2 hour. 

  • Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
  • Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

  • Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

  • Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

  • Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
  • Refrigerate for 1/2 hour.
 Making Vadais
  •  Heat a kadai with oil.
  • Keep water in a bowl and wet your hand.
  • Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

  • Slowly drop it in oil. Keep the flame medium to low while frying.
  • Once a side become golden brown turn the other side and wait until it turns into light golden brown.
  • Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

  • Drain and place on kitchen towel.
  • Serve with chutney or sambar.

Sep 1, 2015


Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe


 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4 cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying


  • Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
  • If the batter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When one side is cooked, using sharp ladle flip it.
  • Once appam is cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here

May 1, 2015

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Vermicelli ( Thin ones)            1 cup
Water                                   1 cup
Sugar                                    ½ cup
Crushed Green Cardamoms       4 no.
Ghee                                     1 tbsp+1 tsp.
Fried Raisins & Cashews           for Garnishing
Kesar color                             a pinch

  • In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

  • In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
  • Take a frying pan, add water and bring into boil.
  • Now add the fried vermicelli and cook till soft.

  • Now add sugar,crushed cardamons and color in it. Mix it well.
  • Cook till it thickens in low flame.
  • Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
  • Garnish with fried cashew nuts, and raisins.
  • Transfer it to a glass bowl.
  • Serve hot chilled with tea or as snacks.

  • For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
  • Instead of water, you can add whole milk also.

Sweet, Vermicelli, Kesari

Jan 1, 2015

419: Kalkandu Sadam/ Rock Sugar candy Rice

Festivity always ushers in a variety of lip smacking traditional goodies. This
Kalkandu satham is generally served as Prasadam in many Vishnu temples along with puliyotharai. And what better can you enjoy other than steamy sweet Kalkandu Sadam dripping with ghee and served on a plantain leaf.


Basmati Rice                                  1 cup
Moong dhal                                    1 tbsp.
Whole milk                                     2 cup
Water                                            1 cup
Powdered Sugar candy                      1 ¼ cup
Saffron                                           a pinch
Crushed Elachi powder                      1 tbsp.
Crushed cloves                                ¼ tsp.
Nutmeg powder                               a pinch
pachai katpuram (edible camphor) -    a pinch
Ghee                                              2 tbsp.
Cashews & Raisins                           2 tbsp. 

  • Wash the rice and dhal  and drain it.
  • Cook the rice with milk, water,1 tsp of crushed elachi and saffron till it get mushy. Mash it finely while it hot. Keep aside.
  • Take a pan add  2 tbsp. of water with powdered sugar candy. Make a little thick syrup of the rock candy and add it to the cooked rice.
  • Add crushed cardamom, cloves, pachai katpuram,netmeg powder to the rice mixture. Cook the rice for some more minute.
  • After the rice is cooked, fry the cashew and raisins in ghee and added to the rice.
  • Kalkandu Sadam is ready. Served hot.


  • Kalkandu Sadam is usually served hot and tastes very good. When cooled it tends to become dry.·
  • You can reduce or add the sugar as per your individual taste.

Jul 16, 2014

Dwadasi Sathuamuthu/ Dwadasi Rasam without tamarind Tomatoes

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).
For Dwadasi Paranya Thaligai Menus, Please see here . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Toor Dhal                             - ¼ cup
Turmeric Powder                     ½ tsp.
Water                                     2 cups.
Grated Ginger                       1 tbsp
Chopped curry leaves            few 
Lemon Juice                          2 tbsp.
Salt                                      to taste.                          
Fry and Powder coarsely
Ghee                                   ½ tsp.
Urdh dal                               ¾ tsp.
Chenna dal                            ½ tsp.
Black Pepper                         1 tbsp.
Cummin seeds                        1 tsp.
Red chilies                              2 no.
 Curry leaves                          few
Ghee                                   1 tbsp.
Mustard seeds                      1/2 tsp
Curry leaves                         little
Crushed red chilies                2 no.
Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish


  • Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
  • Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
  • In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
  • Add ground powder and while rasam froths up, remove from the fire.
  • With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
  • Squeeze lemon juice and mix well.
  • Garnish with chopped cilantro. 

  • Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

Jan 16, 2014

Dwadasi Parayanai Thaligai/ Dwadasi Menu

In Hindu religion, Dwadasi Parayanam is considered to be the best. A quote below a verse that supports this:

Na Annodhakath Param Dhanam
Na Dwadhashyat Param Vratam
Na Gayathrayat Param Mantram
Na Maata Para Devatha

There can be no better charity than providing food and water,
There is no vratham that is superior to Dwadasi
There is no Mantra that is superior to Gayathri and
There is no God superior to one's own mother. (Source

Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. Timely breaking of the fast on Dwadasi is as important as observing the fast on Ekadasi. Normally, the fast must be broken before trayOdasi arrives. If there is insufficient time, the fasting can be broken with Tulasi water.

People fast on ‘Ekadasi’ day and have ‘Dwadasi Paranai’ (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don’t use tamarind for this thaligai (samayal).

Concerning the food for Dwadasi pAranE, one should avoid using anything related to plantains (vazhai kaay, ilai etc.), also avoid tamarind. One can substitute lemon or dry mango  Powder for tamarind
Dwadasi Thaligai Menus are:(Please click the links)


Mor kozhambu                                         Poricha kootu


Dwadasi sathumudhu                               Nellikkai pachadi 


Keerai Masiyal                                     Akkaradisil or Any Kannamudhu


Kothavarraikai Paruppu Usli                   Manghai Urukkai

    Akathi Kerai                                   Sundaikkai Fried in Ghee 

        Plain Curd


Sep 7, 2012

Vella Seedai

Vella seedai is must sweet for Janmashtami. For me, preparation of Vella seedai is always tricky. Here is the tip for best vella seedai.

  • While shaping seedai marbles don’t press them tight.
  • All ingredients must be also free from impurities.
  • The dough should be moist and non-sticky.
 Preparation Time  :   15 Mins
 Passive Time          :    30 mins
 Cooking Time       ;   20 Mins
 Recipe Category   :   Festival, Sweet, Neivedyam
 Recipe Cuisine     :   South Indian

Rice flour-                            1 cup
Urad flour -                          2 tbsp.
Grated Jaggery                     3/4 cup 
Cardamon  powder               1 tablespoon
Til seeds                              1 teaspoon
Grated  coconut                    1 teaspoon
Ghee                                   1 tablespoon
Coconut oil                           1 teaspoon
Cooking oil                            for deep fry
Water                                   1/4 cup- ½ cup

  • Heat the rice flour in pan. Let the color start changing to brown (take off flame when the color just starts changing. Don’t let it become fully brown). Spread on a newspaper and let it cool.
  •  Dry fry the urudh dhal in a pan. Let the color change, switch off the stove. Keep aside for cooling. Make it a nice powder in a mixie. Keep aside. (If you using readymade Urdh flour, dry fry it for one minute).
  • Dry fry the coconut and til for a minute. Keep aside.
  • In a kadai, add the water and the jaggery, Heat it.   As soon as all the jaggery melts, switch off the gas.
  • Strain it using a steel strainer to remove dirt in jaggery. Let the jaggery water cool down.
  •  Take a bowl, mix rice flour, Urdh dhal flour, Elachi powder, til (ellu), coconut, coconut oil and ghee . Use a whisk to gently bring all the ingredients together. 
  • Now add the mixed flour little by little and keep stirring. Add flour till the dough consistency is such that you can make round balls. Cover it and keep aside for 30 minutes.
  •  After 30 minutes, with your hands make a soft ball and put it on the newspaper.
  • Heat the cooking oil in a kadai. Keep the flame on medium low.
  • Add the balls to the oil once heated from the side of the kadai. Do not throw it into oil.
  • When the seedai has fried a little, turn it over using a long handled spoon so that it gets fried evenly on all sides. Wait till color changes to a little dark brown and take it out.
  • Put it in a vessel and drain the excess oil.
  • Vella seedai ready to Offer to Lord Sri Krishna as neivedhayam.


"Navaneetham" means newly churned butter that Krishna is so fond of, and
He Himself pervades the whole universe as butter pervades the milk.


Unsalted  Organic white Butter –        4 tbsp.
Elachi Powder                          ½ tsp.
Candy sugar                           2 tbsp.
Sugar                                      1 tbsp.
Silver almonds                     1 tsp.

Mix all ingredients very well. Offer to Kutti Krishna as Neivedhyam.

Sep 5, 2012


Madhu vargam is a form of fruit mix sweet made in all Perumal kovil during Thirumanjanam. This is also offered as Neivedhyam. I am giving below my modified version of Madhu vargam.

Chopped Mixed fruits - 2cups(Apple,Banana, all Berries, Jack fruit, cantaloupes)
Chopped Dates                            3 tablespoons
Mixed dry fruits                              4 tbsps.
Sugar Candy (Kalkandu)                   3 tbsp.
Grated coconut                               1 tbsp.
Cardamoms & cloves powder -         1 tablespoon
Raisins                                                    1 tbsp.
Ghee                                                        1 tbsp.
Honey                                                       ¼ cup
Jaggery (Crushed)                                  1 cup

  • Wash, clean and chop the fruits.
  • Take a clean mixing bowl.
  • Add all the chopped fruits, dry fruits, sugar candy, coconut,raisins, ghee, cardamom powder and jaggery.
  • Mix them very well.
  • Now Madhu vargam is ready for Perumal’s neivedhayam .

Sep 3, 2012

Mullu Thenkuzhal

 Murukku can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself .In most South Indian family festivals, won’t end up without Murukku items.  This Mullu Thenkuzhal is an all-time favorite Indian snack that is sure to satisfy both in our family. This recipe guarantees crunchy and smooth  Mullu Thenkuzhal. This is very easy and simple recipe.

Murukku tips:
  • Do not keep the dough for a long time. Make sure you keep the dough covered throughout to avoid drying of the dough.
  •  Do not mix the whole flour at a time to make dough. Make dough little by little and fry at once. Otherwise, the preparation will become red.
  • Make sure the rice flour and other flours, you use is fine in texture. Otherwise the Murukku will break.
  • Butter gives whiter color and crisp texture.

  Rice flour –                                         2 cup
Moong dhal flour –                            ¼ cup
Chutney dhal flour (Pottukadalai) – ¼ cup
Cumin seeds –                                    ½ tea spoon
Asafetida powder                              1/8 tsp.
Unsalted butter –                               2 table spoon
Salt –                                                     as per taste
Oil for frying

  • Dry fry the Moong dhal in a pan,  grind in the mixer till fine powder.
  • Mix all together. Divide them into two equal parts.   
  • Make dough with first half, with enough water to a stiff dough.
  • Make balls out of the batter and put it in the mould (mullu thenkuzhal) of the achu.
  • Heat the oil in a pan and press out the dough.
  • Cook in low flame till crisp and golden in color.
  • Remove from the fire and drain.
  • Now prepare the other half (follow the same steps)
  • Mullu Thenkuzhal is ready.  Store it in an air tight container.
    Murukku Aachu