Herb clear soup

Herb clear soup:

Sounds different right?

Yes, taste and aroma are awesome everyone will like it. Easy to prepare in minutes, no wastage policy. Normally we throw the Coriander stem, Mint stem, curry leaves twigs here we use these as main ingredient to make soup. Surprisingly unbelievable taste to say, try you will realize it.

Now we will try to keep herbs in stock for usage. Normally, we collect leaves to store in the refrigerator and throw the stem as unwanted now on-words don’t throw it collect and make soup. The same method can be followed to prepare drumstick stem soup.

Healthy soup ingredients:

To Boil:

Coriander stem, Mint stem ( Pudhina) Curry leaves-1 cup

Clean and cut roughly to cook.

Toor Dal cooked 1 tablespoon

Onion shallots-4

Garlic pods-3

Green chilli-1

Tomato one half

To Season:

Butter-1/4 tsp

Cumin seeds-a pinch/Garam masala 1 pinch

Cury leaves

Turmeric powder-2 pinch

Salt-1/4 tsp

Pepper-2 pinch

Few drops of lime juice on serving


Boil the above mentioned “To Boil ingredients” in the pressure cooker for 3 to 5 whistles.

Once it cools down mash it well and strain using the stainless steel strainer.

Note: If you prefer the soup bit thicker consistency you can grind in the mixie for second add water and strain it. (Remove sticks in the boiled soup and grind)

Heat pan, add butter and season it with “To season” ingredients. Add salt, turmeric powder and curry leaves, allow it to boil for 2 to 3 minutes.

Now sprinkle pepper and serve, garnish with few chopped coriander leaves and lime juice if prefered.

For children, a tablespoon of coconut milk can be added while boiling. add milk and switch off immediately it gets curdle if allowed to boil for a long time.

Yummy Herb clear soup is ready to serve with some vegetable fritters.


Ragi Rotti

Ragi Roti:

Rich in Iron, Calcium, fiber and gluten-free. It’s packed with calcium, good carbs, amino acids, and Vitamin D. Easy to prepare, healthy to have as breakfast. Tomato chutney and the combination of coconut chutney will enhance the taste to enjoy the breakfast, simply awesome with powdered sugar cane jaggery. (Nattu chakarai)

A whole grain is one that contains all three parts of the kernel – the bran, germ, and endosperm while refined grains are processed to retain only the endosperm. This makes whole grains healthier as they contain the fibre-dense bran and along with other essential nutrients that are not lost due to processing.

Sweet Ragi Roti:

Sweet Ragi Roti is very delicious to eat at any time. Iron-rich roti with the enhanced taste and aroma of cardamom.

Its nutritional value increases the immunity and keep us healthy to fight with unknown viral infections.

Ingredients to prepare sweet Roti:

Ragi Flour-1 cup

Jaggery powdered-1/4 cup

Elaichi powder-a pinch

Coconut grated-1/4 cup

water-1 1/2cup

Method to prepare:

Take a pan, add one-half cup of water bring it to boil. Add powdered jaggery to the boiling water once the jaggery dissolves, filter the syrup and bring it to the pan again.

Add, grated coconut, elaichi powder and Ragi flour to the syrup.

Cook on the medium flame till it becomes thick to make patties (partially cooked form)

switch off stove, devide the cooked flour to equal balls.

Take a piece of Banana leaf/ butter paper grease the leaf, place a ball and make it to thin patties as much as possible. wet your hands or grease it to make the process easy.

Heat Iron tawa, place the patties and cook both the sides smear some ghee or butter cook both the side in medium flame.

Serve rotties hot. It can be store for 3 days to consume.

Milk Mix Panagarkandu

Milk Mix Panagarkandu:

This is a highly effective method of having this milk to reduce Cough, cold and throat infection. During the winter season not only for children usually, everyone has to come across these possibilities. To get rid of this we can take some precautionary method to handle easily at home

“Win the Winter”

This homemade mix has innumerable medicinal values. Better avoid store-bought packed mix.

Make this mix in advance ready to prepare milk in a few minutes.


Panagarkandu-1 cup(200 grams)

Pepper corns-1 heap teaspoon

Turmeric powder-1/4 teaspoon

Dry ginger-1 inch piece

Single-step to make this mix ready, Just grind altogether and sieve it to have a fine powder.

Store and use whenever you feel some discomfort to be treated.

Boil milk with the ratio of 50/50 milk and water bring it to boil, add a teaspoon of this mix switch off and filter. Drink warm before your bedtime.



Garlic Coriander Chutney

Garlic Coriander Chutney:

Coriander is an aromatic healthy herb used in most of our cooking this can be used as the main ingredient or partial with other herbs, few for decoration and mild flavor to give a touch of this herb to enhance the taste and color.

Many people use coriander in dishes like soups and salsas, as well as Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground.

https://www.healthline.com › nutrition › coriander-benefits

Here we are using this as a main ingredient and for health purposes consumed as fresh not cooked.

Don’t forget to try this

Here are 8 impressive health benefits of coriander.
  • May help lower blood sugar. …
  • Rich in immune-boosting antioxidants. …
  • May benefit heart health. …
  • May protect brain health. …
  • May promote digestion and gut health. …
  • May fight infections. …
  • May protect your skin. …

Easy to add to your diet. No wonder you will enjoy

Coriander Garlic chutney

Method to prepare this easy recipe with few ingredients 

Coriander leaves -1 bunch

Garlic pods -4,5

Tomato-1 small

Red chili-2

Tamarind-a bit

Salt-1/4 tsp

Season it with oil and mustard seeds

Method to Prepare:

  1. Wash and clean Coriander leaves.
  2. Heat pan and season it with a teaspoon of olive oil and mustard seeds,
  3. Add garlic pods, red chili chopped tomatoes and saute for 3 minutes.
  4. Finally add coriander leaves, salt, and tamarind. Switch off.
  5. Allow it to cool and grind


Serve with Dosa, Idli, or curd rice, you will feel the complete taste of fresh Coriander flavourful chutney.

Coconut Kheer

Coconut Kheer :

A very simple recipe to make in minutes to serve Kheer lovers. We used to travel to a specific place where this Coconut Kheer was made deliciously to have as a special drink, to treat our friends often. Coconut Kheer takes away the place of Tea and Cofee!!! This inspired me to learn the recipe from them and share it in my blog. Let us see the recipe on delicious Coconut Kheer. Navarathri special



Coconut grated-one cup

Coconut grated -1 tablespoon, to garnish finally to have the fresh bite of coconut.

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashew and dry grapes 1 tablespoon

Ghee-1 teaspoon

Rice flour-2 teaspoon.


Grind one cup of coconut with a cup of water, thick milk 1 cup, First milk.

Add another cup of water on the same coconut to extract the Second milk.

The third cup of water to get diluted milk.

totally three cups of coconut milk individually.

Dilute rice flour in the third diluted milk without any lumps.

Bring it to boil, once boiled add the second milk and grated jaggery powder, stir it to get dissolved completely.

Finally, add the first milk, roasted cashew, grated coconut, dry grapes and cardamom powder.

Now it is ready to serve hot as special.










Curry leaves Rice

Curry Leaves Rice:

Curry leaves are really healthy in many ways to keep us young and energetic we are aware of it, however, we hesitate to take as such in our daily meal. How can we bring it to a tasty form? Yes, here are some ideas to prepare easy recipes and consume a good amount of it in our meal.

First prepare curry leaves Podi to enjoy the benefits of curry leaves moreover it help us to use in different methods of recipes given below.

Method to prepare curry leaves Podi, click the link below


To Buy Curry leaves Podi click the link below

Curry leaves rice mix


Curry leaves rice mix


2. It can be sprinkled on hot mini idlis and roast it on a medium flame by adding some ghee or oil.

3. Drizzle some curry leaves powder on top of thin Dosa, fold and cook roasted.

4. Mix Curry leaves powder with butter or ghee, spread on the bread (bun) to make as herb sandwich.

5. Mix with hot cooked rice with little effort of seasoning to have wonderful taste Curry leaves rice.

Method to prepare:

Cooked rice -2 cups

Curry leaves Podi-3 tbsp

Ghee-1 tbsp


Oil-2tsbp Sesame oil is good

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Channa Dal-1/2 tsp

Ground nut-2 tsp

Salt-1/2 tsp


Heat a pan with oil season with the above-mentioned ingredients.

Add chopped onion and green chilies.{optional)

Add plain cooked rice, a few drops of lemon juice, salt and Curry leaves podi mix well.

Finally, add ghee and serve hot. You will really enjoy the taste and aroma.




Milagu Vadai-Pepper Dal fritters

Milagu Vadai-Pepper Dal fritters:

Milagu vadai is made out of Urad dal and pepper to deep fry in oil,  this will be crispy and yummy with any combination of the main meal or can be consumed as snacks with tea or coffee. This can be stored in an airtight container for a week time. This Vada is served as nievedyam for Anjaneyar on his auspicious birthday, as he loved the divine taste of this vada devotes make this as a Garlandfor him to get his blessings.

Ingredients to prepare:

Urad dal-1 cup

Peppercorns-1 tsp

Asafoetida-2 pinches

Salt-1/4 tsp

Cumin seeds-1/2 tsp

Rice flour – 2tbsp (this gives additional crispiness)

Hot oil to mix batter-1 tbsp

Oil-200 ml to fry


  1. Wash and soak Urad dal for 30 minutes.
  2. Drain the water completely from soaked urad dal. let it stay on the colander for 3 to 5 minutes.
  3. Now, add Urad dal, Peppercorns, asafoetida, and salt to a mixer jar, grind to a coarse batter.

4. Transfer to a bowl, add cumin seeds chopped curry leaves if preferred.rice flour and hot oil one tablespoon which helps us to have crispy vada.

5. Mix well by beating it to have a smooth batter. Wet your hand, take a lemon sized batter to place it on a Butter paper close it with another oil spread butter paper or polythene cover press gently by your hand as thin patties make a hole in the middle.

6. Heat oil in a pan wet your hand and remove vada from the paper, drop it gently to the hot oil fry both the sides till it turns golden yellow drain the oil and collect to the tray. Crispy Milagu vada is ready to serve.


  1. Do not soak urad dal for a long time.
  2. Do drain the water completely to have the coarse grind of batter, do not make a smooth paste.
  3. Add hot oil to have crispy vada.
  4. Make thin patties to fry.