Mint Murukku

Mint Murukku:

We have plenty of varieties in murukku as a festival special. A versatile combination of ingredients and aromatic flavored savories are stocked in all sweet stalls which really tempt us to buy and celebrate the event. Special care is added as the main ingredient in our homemade items is irrefutable.

This aromatic mint murukku is naturally flavored and colored. Crispy crunchy Mint murukku is easy and delicious, will make you feel proud to serve on your own effort.

Mint Murukku
Mint Murukku


Rice flour- 1 cup

Gram flour and fried channa dal flour- 1/4 cup

Butter- 2 tsp

Fresh green mint

leaves-1 fist full

Cumin seeds-1 tsp

Green chillies-2

Salt-1/2 tsp

Oil to fry -200 ml


Wash and grind mint leaves, green chilies, and cumin seeds, add 1/2 cup of water mix it and filter the juice from it.

In a wide bowl add rice flour, gram flour, fried channa flour, butter, and salt. Mix well by adding the mint juice to a smooth batter.


Fill this batter to murukku press and press it 5 circles on the back side of the oil dipped ladle. (Shown in the picture).


Heat oil in high flame once it is hot reduce the flame and drop the murukku into the hot oil fry both the side by gently turning it.

When the sizzling sound is completely reduced drain oil and transfer to the tissue spread tray.


Green colored Mint murukku is ready, store it in an airtight container for 15 to 20 days.







Diwali Sweets

Diwali special sweets:

Sweets – 17

Time to celebrate Diwali with Sweets and Savouries. Chettinadcookbook proudly presents undemanding sweet recipe links to prepare the special items at home. Advised to follow the recipe properly along with the correct measurements and cooking time to get the perfect result. Share it with your friends and relatives to celebrate the occasion.


Click the link below for detailed step by step recipe.


2.Sweet Somas:




4.Sweet Seedai:

Sweet Seedai



6. 7 Cup Cake:


7. Creamy Nut Bites:



8. Dates and nuts Balls:

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9. Kalakand:’


10. Chocolate Fudges:


11. Aval Ladu:


12. Carrot Halwa:

Carrot halwa


13. Kasi Halwa / White Pumpkin Halwa:


14.Almond Halwa:

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15. Kadalai urundai:

Peanuts  1 cup or fried channa dal-1 cup as your preference.

Jaggery-1 cup powdered

Melt jaggery by adding 1/4 cup of water.

Stir it till it gets the string consistency syrup.

Now add fried nuts to it mix well switch it off.

when the mixture is warm make it into small balls.

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16. Coconut Burfi:

Coconut and sugar of equal amount.

Heat pan with a tablespoon of ghee, fry coconut slightly and add 1/4 cup of milk and an equal amount of sugar to coconut.

Stir continuously till it leaves the pan.

Grease pan and transfer to it. Allow it to get warm and slice it to your desired shape.

17. Badam Burfi:

Badam Burfi

Badam-1 cup

Sugar-1 1/2 cup

Milk 1/4 cup

Ghee-2 tablespoon

Chopped nuts to decorate on top.


Soak Badam peel skin and grind to a smooth paste.

Add ground badam paste, milk and sugar together in a thick bottom pan stir continuously.

Add ghee and stir it without any break.

Gradually it will leave its sides of the pan, Now transfer it to a greased plate, sprinkle some chopped nuts on top.

Slice it when warm and serve.

S012 Badam Birfi




Murunga keera vadai

Murunga keera vadai: (Drumstick leaves vada)

If you have a drumstick plant on your garden that symbolizes, you have a doctor at home. It is the best medicine for most of the common diseases and it is the most recommended spinach variety for all the age groups.

From the bottom of the plant to the end of the plant, every part is used for many medicinal purposes. The root, stem, branches, flowers, gum on the surface of the branches, vegetable and leaves are the raw materials for many medicines.

Murunga keera vadai
Murunga keera vadai


Surprising facts on drumstick leaves:

Drumstick increases appetite It heals the wounds inside the stomach. It Helps to reduce headache and blood diarrhea.

It purifies blood and excretes toxins out of the body. Drumstick should be taken twice a week to maintain better health.

Drumstick soup builds immunity power against joint pain, mouth ulcer, stomach ulcer, fever, and eye diseases.

The side effects caused by tablets are efficiently prevented when a person intake drumstick leaves in their food.

The swelling in hand and legs are prevented. Constipation is prevented with the help of these leaves.

Hair loss, grey hair, tiredness, eye related diseases are the symptoms of body heat. These symptoms are controlled and helps to get strong and healthy hair, if drumstick leaves are added. The juice of drumstick leaves reduces body heat.

Add ghee while frying the drumstick leaves and eat it without adding spices. It helps in blood circulation and improves the level of the pure blood in the body.


Ingredients to prepare:

Drumstick leaves-1 cup firmly packed

Toor dal -1/2 cup

Channa dal-1/4 cup

Chilli-3 to 4 nos

Fennel seeds -1/2 tsp

Cumin seeds – 1/2 tsp

Pepper corns-1/2 tsp

Ginger-1 inch skin peeled

Garlic-4 nos peeled

Garam masala powder-1/2 tsp optional

Onion-1 big finely chopped

Salt-1 tsp


Method to prepare:

1.Wash and soak toor dal and  channa dal  soak for 2 hours, and soak red chilli fennel seeds,cumin seeds and pepper corns separately in little water.

2.Drain out  water from dal , first grind the soaked spices with ginger and garlic, then add soaked dal to it, grind roughly not to a fine paste.

3.Remove stalks from drumstick,wash and drain water completely.

4.Add this greens and finely chopped onion to the dal mixer, add salt and mix it well with your hand so as to blend altogether.



5.Make it to a lemon sized balls , slightly press with your palm .



6.Heat oil in a wok, deep fry the patties to a crispy vada.Cook in medium flame so the vada gets cooked inside well.



Thayir Vadai/Yoghurt vadai

Thayir Vadai/Yoghurt vadai/Dahi vada:

Tasty Thayir vadai is an awesome appetizer loved by all. Often we are passionate towards hotel  Thayir vadai , but some times it is sour and not up to the mark.

This simple recipe can be done at home in minutes with the left over vadas, Sweet,mild spicy and sour with crunchy boonthi’s on top, aromatic with coriander leaves and hing.Healthy and tasty thayir vadai is famous in north side of India.

Thayir Vadai/Yoghurt vadai
Thayir Vadai/Yoghurt vadai


Vadai-7 nos

Curd-1 cup(un sour)

Thick milk-1/4 cup

Salt-1/2 tsp

Chat masala-1/4 tsp

Dates syrup-1 tsp or Honey-1 tsp

Green chilli-2 nos

Curry leaves-1 twig

Coriander leaves finely chopped-1 tsp

Boondhi-3 tbsp

Chilli powder-2 pinches

To temper:

Oil-1 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Hing/asafoetida-a pinch


1.Boil 2 cups of water with 1/2 tsp of salt ,switch off stove and add Vadas in it,let it get soaked for 10 to 15 minutes.

2.Drain water,place it on a wide serving dish.

3.In a wide bowl add curd, salt,chat masala and milk, beat to a smooth yoghurt mixer,Add this to the vada

4.Heat pan and temper with “To temper” ingredients,add chopped curry leaves,green chillies and saute for a while.

5.Add these to the vada sprinkle some boonthi, few drops of dates syrup,chilli powder and chopped coriander leaves on top.

Ulundha Vadai/Methu Vadai

Ulundha Vadai/Methu vadai:

Ulundha Vadai is a very popular appetizer made in all occasions and seems deliciously appealing and ravenous to eat. Medhu Vadai normally has a crispy outer layer and spongy inner part, and this scrumptious taste which can not be explained through words.

It is just awesome to have and makes all of us happy in every situation.This is done easily with simple ingredients by all home makers, even though I  feel like sharing some tricks and suggestions which I inherited from my mother, to prepare better vadai.

Ulundha Vadai
Ulundha Vadai


Urud dal-1 cup

Toor dal-2 tsp,

Toor dal help us to reduce less absorption of oil.

Raw rice- 2 tsp

Raw rice increases the crispness of outer layer.

Asafoetida/Hing-1/2 tsp

Pepper corns-2 tsp

Green chillies-2 nos

Cumin seeds-1 tsp

Salt-3/4 tsp

Ingredients to mix with Batter:

Onion-1 big finely chopped

Curry leaves -4 twigs chopped

Green chillies-2 chopped

Coriander leaves-2 tsp chopped (optional)

Note: Soya chunk -1to 2  tbsp dry grind powder can be added if it becomes more watery(optional)

Method to follow:

Wash 3 times and soak Urad dal,Toor dal and Raw Rice for 3 hours.

Drain Water and Grind with all other ingredients mentioned above until fluffy,Sprinkle water occasionally,add Salt before you transfer the batter to the Vessel.

To check perfect consistency drop little batter in a bowl of water,the batter floats on top like a ball as you drop, without any disperse of batter.

Refrigerate for 3o minutes, wet your hand and mix the batter by beating it well from the bottom this helps the Vada becomes more fluffy.

Add all chopped Ingredients and mix it once again.

Heat oil in a wide pan ,wet your hand take a small ball of batter, press it in the middle to make a hole, this helps to puff up and even distribution of heat  to cook inside.

Turn and cook both the side,drain oil,transfer and serve with chutney or Sambar.


Nandukkal Bhajji/Onion bhajji

Nandukkal Bhajji/Onion bhajji:

Nandu Kaal Bhajji is a pure vegetarian snack served during chettiar Marriages as evening snack. This Snack is served to the people who attend the function in the Early evening hours and guests as “edai Palaharam”.We have long menu lists for Edai palaharam,as Nandu kaal Bhajji,Aamai Vadai, Aadi Kummayam,mini Dosai,Uthappam,Kara chutney etc… with hot Coffee or Tea.

Nandu Kaal Bhajji is named on its shape. It gives the appearance as legs of crab,This Bhajji is made out of Big onion and Gram flour combination kara chutney or Pudhina chatney.One of the delicious snack even our new generation prefer to have this heartily.

Nandu kaal Bhajji
Nandu kaal Bhajji


Onion-2 big or 1 cup

Gram Flour-3 tbsp (75 gms)

Rice flour-1 tbsp (25)

Chilli powder-1/2 tsp

Asafoetida-a pinch

Salt 1/2 tsp

Water 1/4 cup

Oil to deep fry

Method to prepare:

Peel Onion and cut round shape,separate the rings as shown below.


In a wide bowl add Onion and all other Ingredients.

Sprinkle little water and mix well so as to get coated well on Onion.

Heat oil in a pan put this scatteringly stir occasionally and fry golden Yellow, drain oil and serve with chutney.


Puffed Rice / Pori Snack

Puffed Rice Snack:

Puffed rice is made from rice, where the rice grains are expanded because of high-pressure heating. It is immensely popular as an ingredient in ‘bhel puri’, Masala poori and poori mixtures are common snacks, bhel puri is prepared by incorporating puffed rice, spices, vegetables, and tamarind sauce.

This puffed rice snack,’Flavoured Pori’ is famous in south India, It is one of the easiest snack, even a year old child can nibble it, this can be stored for nearly 15 days in air tight container.

Puffed rice snack
Puffed rice snack

Puffed rice has more volume than regular rice, but contains fewer calories. Puffed rice is light and easily digestible. Though it has more volume than regular rice, it contains fewer calories and almost no fat. So, it can be used as a snack between meals. However, puffed rice is not rich in proteins and fibers and will not keep you full for long.


Puffed rice (Pori)-250 gms

Peanut-50 gms

Fried channa-50 gms

Oil-1 tbsp (Coconut oil gives nice flavour and taste)

Mustard seeds-1/2 tsp

Red chilli dried-2 nos

curry leaves-2 twig

Garlic-3 pods

Salt-1/4 tsp

Sugar-1/4 tsp

Method to prepare:

Take a wide pan heat oil and season it with mustard seeds,red chilli,Peanuts and fried channa fry till nuts get golden yellow.

When it is done, add crushed Garlic and curry leaves stir well.


Add salt, Turmeric powder and sugar in it mix well, add puffed rice(port) toss it in low flame.


Store it in air tight container to maintain freshness.

Note: Nuts like broken Cashew, almond and dry grapes, also can be added according to your taste preference.