Arbi chilli fry(Varuval)

Arbi ,Taro root (Seppankizhangu Varuval):

This tasty varuval needs very less Ingredients to prepare, in few minutes.This Arbi fry goes well with cooked rice combination of rasam and sambar.

Arbi chilli Roast
Arbi chilli Roast

Taro is a starch-rich, globular fleshy tap root family plants. Its crunchy, underground root, known as corm, is one of the popular edible root vegetables.The corms, however, are free from gluten. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.


Arbi(seppankizhangu)-200 gms

Sambar masala powder-1/2 tsp

Turmeric powder-1/4 tsp

curshed Pepper-1/4 tsp

Salt-1/2 tsp

To temper:

Oil-2 1/2 tsp (Coconut oil gives good flavour)

Fennel seeds- 1/2 tsp

Cumin seeds

Curry leaves-1 twig

Method to prepare:

Boil Seppankizhangu(Arbi) peel skin,cut in round 1/2 inch thickness .

1.Heat pan with 2 teaspoon of oil season it with fennel and cumin seeds,add curry leaves.

2.Add cut or whole Arbi in to it, sprinkle some salt,Turmeric powder and sambar masala powder,mix well.

3.In low flame cook these ingredients for 15 to 20 minutes,until the masala to gets coated and roasted well,sprinkle freshly crushed pepper mix well and remove from flame.

Serve with rasam , sambar for lunch.

Note:No need to sprinkle water while frying.


chettinad chicken varuval- cinnamon flavour

Chicken varuval with  cinnamon flavour:

We have seen variety of recipes in chicken.This is my Special type of varuval recipe.In this recipe Cinnamon is added in three stages,while Grinding,Seasoning and as Garnishing to enhance its flavour.As mentioned before cooking is an art,colour it with your special ingredients,which is  also an aid  to improve our health in all aspects.

Benefits of Cinnamon:

Cinnamon has properties that help those with insulin resistance. It is therefore very popular with Type 2 diabetics who take it to control their blood sugar variations.

Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

Research shows that Cinnamon oil is used for the treatment of Tumors, Gastric Cancers and Melanomas.

 Food Preservative,Odor, Anti-Bacterial,Neutralizer.

For more info:


Ingredients to fry and grind:

1 tsp- coriander seeds
1 tsp- cumin seeds
1 tsp -fennel seeds
5 dry red chillies
1″+1″ piece of cinnamon (fry to make powder)
3 cloves
1/2 cup grated coconut
2 tsps ginger paste
2 tsps garlic paste


1 kg chicken

2-3 tbsps vegetable/sunflower/canola oil or ghee

Turmeric powder-1/2 tsp

2 large onions sliced fine
2 tomatoes chopped fine
1 tsp chilli powder (optional)or sambar masala powder
Salt to taste
2 tsps lime juice
Chopped coriander leaves to garnish

To Season:

Cinnamon-1 small piece
Fennel seeds-1 teaspoon

Cumin seeds-1/4 tsp

Curry leaves -2 twig

To Marinate:

Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will observe the salt and hot taste added in,once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So you can marinate by mixing turmeric powder and salt for 15 to 20 minutes.

To grind:

Heat a heavy pan or skillet on a medium flame and roast golden colour, coriander, cumin and fennel seeds, dry red chillies, cinnamon 1″piece, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder or wet grind paste.

Fry rest of the cinnamon,powder it and keep ready.

To cook:

Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.

Add the onions and saute with a pinch of salt for 3 minutes.

When the onions turn transparent add the ginger, garlic, sauté for some time
Add the chopped tomatoes. Sauté till all together get smashed
Now add the chicken pieces saute for a while.

Add the ground paste Sauté it nicely to mix all the masala over the chicken pieces.

You can see lot of water oozes out from the chicken. Reduce the flame and cook for 10 to 15 minutes.(Close and cook for 15 minutes you can add water if you need).

Once you find that the chicken pieces are almost cooked increase the flame,so that the gravy becomes thick.Cook for another 5 more minutes.If you want more gravy finally add 1/4 cup of coconut milk.

Final step to sprinkle cinnamon powder,add lemon juice and mix well,add coriander leaves on top.

That’s it…spicy & aromatic Chettinad Chicken varuval cinnamon flavour is ready. Garnish with Cilantro and curry leaves and serve hot with rice/idly/dosa or hot Rice as you wish to enjoy.

Vazhaikkai Varuval

Vazhaikkai(Raw banana) Varuval:

Pack your box with yummy Varuval

Vazhaikkai Varuval
Vazhaikkai Varuval

vazhaikkai varuval: Raw banana fry
Nutrition fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.


Vazhakkai/Plaintain 2 no.(sliced)
Oil- 2tbs
curry leaves 1 twig

masala to grind:

Red chilli powder 1 tbs
Cumin seeds-1 tsp
fennel seeds-1tsp
Garlic-4 cloves
Tomato 1 no. small in size
Salt to taste
Turmeric powder-1/4 tsp
Grind altogether to make a fine paste.


Clean and peel skin cut banana in to thin slices.
Take a wide bowl place raw banana slices.


Add ground paste to it, mix it well,Keep aside.

Heat oil in a pan add curry leaves, add masala mixed banana slices to it,cook in low flame till the raw smell leaves and vazhakkai turns light crispy.

This is yummy with any variety rice/sambar/rasam/curd rice.

Note: 1.This can be cooked in Grill oven
2.The same method and masala can be done for Potato, Sweet potato and Brinjal
3. This can be shallow fried for children.

Ladies finger fry vendakkai varuval

Ladies finger fry:

This delicious dish can be liked by all age ,easy to prepare in large quantities, no need to marinate cooks fast with less oil.Are you a person to get rid of Ladies finger because of its Gluey nature!!! try this recipe you will like it for sure .This can be served with hot white rice and sambar,and can be rolled by placing inside chapathi or Roti.

It is believed that all diseases begin in the colon; Adding Ladies finger to your meals ensures prevention of colon cancer and related diseases to a great extent.

Vitamin C found in Ladies finger actually helps maintain a younger looking skin.

Ladies finger fry
Ladies finger fry

Ladiesfinger fry


Ladies finger -1/4 kg

Tomato small -1 no

Garlic-3 to 4 pods

chilli powder-1 tsp

Rice flour -1 tsp

Corn flour – 1/2 tsp(optional)

salt 1/2 tsp

Cumin seeds 1/2 tsp

Oil-4 tsp

Method to prepare:

Grind Tomato,Garlic and Cumin seeds in to smooth paste.

Mix all the other ingredients salt,turmeric powder,Chilli powder,Corn flour and Rice flour with the ground paste .

Clean ladies finger wipe with clean towel ,make a slit  on  each ladies finger from head till  tail .


Stuff 1/4 tsp of mixed paste inside every ladies finger close by pressing the slit edges.

Heat cast iron Dosa tawa or Non stick frying pan can give best result for less use of oil.



Place these stuffed Ladies finger pour one teaspoon of oil around it close and cook for 3 minutes in low flame.

Turn the other side pour one more teaspoon of oil around and cook well until it gets cooked.

Serve with hot rice and sambar.