Beet Green Thuvattal

Try to utilize the values, stop throwing the away your Beet greens!!!

Beet greens are packed with high amounts of vitamins and nutrients, including iron, protein, calcium, magnesium, zinc, and fiber. They also are extremely low in calories, fat, and cholesterol. help lower blood pressure. 

Beet greens also help fight inflammation, improve digestive health, support brain health, and contain anti-cancer properties. Beets are ranked as a superfood for several obvious reasons. Their bulbs and leaves alike possess healthy properties to help keep you in great physical and mental shape.

Beetgreen Thuvattal:


Beet green a bunch clean and wash thoroughly.


Green chilli-2

Boiled thoor dal-2 tbsp

Coconut grated-1 tbsp

Salt-1/4 tsp

To Season:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin- one pinch

Urad dal-1/2 tsp


Peel and cut onion,Green chili.

Heat pan with oil and add “To season items” let it splutter.

Add chopped onion and green chili saute for a while and add greens saute for 3 minutes sprinkle some water close and cook soft.

Now add boiled dal and coconut saute for 3 more minutes to get fried in medium flame.

Delicious Beet green Thuvattal is ready to serve.


Can be served with Rice condiments, stuffed to pack rotis and rolled Dosa.

Aloo Rava Instant Vada

Aloo Rava Instant Vada:

Actually, Vada is very famous in Indian Cuisine liked by all and served in most of our festivals. In gatherings and functions, Vada has its own special place to say. We are aware of Vada in different tastes as Sambar Vada, Rasa Vada, Thayir Vada (Dhahi Vada) unique taste of this vada needs some advance preparation of soaking, grinding to the right consistency and making its right shape. Here we have another version to make instant easy vada with minimal ingredients from our regular kitchen stocks. Children like this with some dip or chutneys.

Two methods of Instant Vada is given below, Those who like to avoid Aloo can follow the note below.

Ingredients: Try with minimum quantity first

Note: 100 gms of sooji+Aloo gives 20 no of medium sized Vadas

Rava-1 cup(Fine Sooji white)

Potato (Aloo) -1 medium size

Butter milk-1/2 cup, water 1 1/2 cup (Butter milk is optional)

Salt-1/4 tsp

Curry leaves-1 twig chopped

Asafoetida-1/4 tsp

Cumin-1/4 tsp

Black pepper-1/8 tsp

Green chili-1 chopped


Peel skin and grate potato.

In a pan add 1/2 cup of water and cook the grated potato to soft and smooth, add buttermilk, water, cumin, asafoetida, and salt mix well add white Rava(Sooji) to the mixture and cook to a soft vada batter consistency, switch off the flame. (You can mix all in the buttermilk and add to the cooking potato as shown in the picture below).

Add chopped curry leaves, green chili, and pepper mix well and allow it to cool. Knead well once it reaches normal temper

Grease your hands, divide the mixture into equal-sized balls take a ball place in between your greased palms, and press slightly make a whole in the middle.

Deep fry in hot oil as we fry Vadas.

Awesome crispy Vada can be served with a desired dips or chutneys.

Special Note: Alternatively to avoid Aloo & Sooji

This Instant Vada can be done with

Cooked rice-1 cup

Rava -2 tbsp

Salt, Pepper, Cumin Asafoetida and chopped curry leaves and green chili.

Grind cooked rice without any water, sprinkle few if necessary.

Add rava to the grind rice batter mix with other ingredients let it stay for 10 to 15 minutes .

Now, Batter is ready to make Vada. Make Vada deep fry in oil.

Got this method from my freind Meena Thanks for recipe courtesy

Rava Coin Chips

White Rava is used as the main ingredients in various recipe as sweet and spicy dishes. This rava chips are very crispy and tasty with hot coffee, Tea or even with soup. Rava chips are loved by children for its kur kur crispy bite. Easy & simple evening snack, could not control munching at any point…

Rava coin ships

Ingredients to prepare:

White Rava-1 cup

Salt 1/2 tsp

Chili powder-1 tsp

Asafoetida or Cumin seeds or Alwain as you prefer. I have added garlic here.

Oil or butter melted 1 tbsp


Dry roast Rava and grind to a fine powder, add Cumin or ajwain and grind for few seconds.

Transfer to a wide bowl, add chili powder, salt and oil mix well. Add water little by little and mix well to a smooth batter as we do for Chapathi.

Divide to a equal sized balls. Roll it to a thin patty cut in to small desired shapes.

Heat oil, deep fry patties to a golden yellow crispy chips. (until the sizzling reduces)

Lovable crispy chips are ready it can be taken whenever you feel to have crispy bite.


Curry leaves twig soup

We use Curry leaves for aroma and flavour in most of our Indian cuisines.

We discard the twig as we do not really know the benefits held in it and not more recipes can be done with a twig is another reason we throw these twigs. We make soup out of it any time soup.

Link for this recipe in Tamil Version:

In the primeval times, the curry leaf branches have played a significant role in good oral hygiene. The thin twigs or branches were used as a datun (i.e. natural brush) for cleaning the teeth, strengthening the teeth and gums and protecting them from harmful bacteria and air borne microbes. These days in modern ayurvedic treatments the powder of the leaves or the raw leaves are being used as tooth powder for preserving good oral health.

Curry leaves play a pivotal role in the field of weight loss. The leaves when eaten raw or consumed as juice or soup, serves as a detox drink to cleanse the body from within, burn fat, reduce bad cholesterol and enhance digestion. Taking curry leaves regularly is bound to show promising results.

Packed with essential vitamins, carbohydrates, fibre and volatile oils, curry leaves play a vital role in controlling diabetes, treating heart problems, preventing infections and also providing beautiful hair and skin.

Pluck 30-40 fresh curry leaves with its twigs. add this magic drink to your daily regimen as soup


Curry leaf twigs- 8 to 10


Garlic pods-2

Tomato small-1

Green chilli-1

Toor dal-2 tsp

Turmeric powder-2 pinch

Salt-1/4 tsp

pepper-1/4 tsp

To season:

Butter/oil-1/2 tsp

Cumin seeds- 2 few

Pepper corns-3

Fennel-1 pinch

Method to prepare:

Curry leave twigs few, cut in to random pieces. Peel the skin of onion, garlic, cut tomato.

Add a few curry leaves, onion, garlic, tomato and Toor dal pressure cook for 4 to 5 whistles.

Once it gets cool to release pressure mash it well with a wooden (mathu) strain it to get clear extract of the soup

Season it with the above-mentioned ingredients allow it to boil for few minutes.

Add salt and pepper serve hot. It has a similar taste of mutton Elumbu (bone soup)


To enhance the taste you can add, grind coriander seeds-1/4 tsp

Cumin-1/4 tsp garlic pod-1

and pepper corns few. Mix and allow it to boil after seasoning.

Choco Kesari

Making sweet is an interesting activity for us and who consume, most welcoming to bring some innovative ideas tradition with trendy flavour. Here we play with flavour, the lip-smacking taste of Chocolate +Kesari unbelievably brings the similar taste of brownie, method and ingredients from Kesari. Think different and enjoy!!!

As a healthy part, wise choice of adding jaggery in the place of white sugar in followed in this recipe.

Recipe courtesy- Bakespeare Tales Arthi


Rava(Sooji white)-1 cup

Jaggery powdered-1 cup

Cocoa powder-1 tbsp

Water-2 1/2cups

Ghee-3 tbsp

Method to follow:

  • Roast Cashews to golden brown collect and do roast Rava in the same ghee for 2 to 3 minutes in medium flame.
  • In the same pan add 21/2 cups of water, add the jaggery once it is dissolved completely strain it and bring it to boil again, add cocoa powder.

In the boiling syrup add roasted Rava and cook add ghee in the middle stir continuously.

Gradually it will be able to make a rolling consistency in the pan.

Grease a tray and transfer decorate with cashews, let it cool and cut to your desired shape and serve.

Feel proud to serve this innovative sweet, easy to prepare in a minute to surprise your special.guest.

Rasam Varieties

We know that rasam is good to consume everyday in our main meal it is understood to have rasam in our everyday meal for digestion, easy to prepare with less ingredients, minimal effort to prepare and stomach filling satisfaction at all condition of our body. Medicinal ingredients are added in balanced quantity.

As we include rasam in our daily basis of cooking recipes we need to have some different flavor, aroma and varieties to make our meal interesting. Here we have provided many varieties of rasam preparation links in simple changes and great taste to enjoy in our daily meal.

Mysore Rasam:

Pineapple Rasam:

Malli Rasam/ Coriander seeds Rasam:

Thakkali/ Tomato Rasam:

Kollu Rasam: see

Goose berry Rasam / Nellikkai

Pori Rasam/ Instant Rasam:

Chicken Rasam:

Mutton Rasam:

Mysore rasam is very flavorful and aromatic with added digestional values. Fresh ground rasam powder makes the Rasam a wonderful and aromatic to drink or eat with plain cooked rice. The main ingredients are roasted and ground to granules, not a fine powder, added grated coconut is a special ingredient here no garlic added aroma, roasted ingredients with chopped coriander leave asafoetida and curry leaves. This helps in a great deal for good digestion during heavy meal intake.

This will be very soothing on throat infection and common cold even during fever this can be consumed.

Pine apple Rasam:

We know many fruits are used in cooking like Banana in Appam, fruit flavoured chappathi, Kesari, Mango sambar, Papaya kottu, and Pineapple kesari and in Rasam it has unique flavour and smell, which is liked commonly by all age group. I made this for first time today with Salmon fry really it was yummy!!!.

Malli Rasam:

Generally, rasam which makes our meal more special in many ways by its digestive property, aroma, and flavor. We have plenty of interesting recipes to prepare Rasam. It is a fluid in consistency basically prepared with Tamarind extract and Indian pepper. Aromatic substances like Lemon, Pineapple, Rosewater, and Gooseberry can be added. Here we make rasam with the healthy seed.

Kollu Rasam:

Horse gram rasam

which helps in a great deal to treat cough and cold during winter. Added fresh ground peppercorns, coriander seeds and cumin powder will increase digestion and free from congestion. Easy and healthy Rasam during this winter season. Another benefit of horse gram is used to reduce weight it burns the excess cholesterol to keep us healthy.

Goose berry Rasam:

Nellikkai Rasam / Gooseberry Rasam:

We can consume Gooseberry directly as it contains numerous health benefits. Gooseberry is very rich in Vitamin C. If it is not preferred to have as such because of its tanginess, we have many recipes like nellikaai podi, thuvayal, rasam, juice, jam, raitha, etc…. I like to share this fantastic rasam recipe, actually, rasam is included in our south Indian regular menu for good digestion and to increases our appetite. Here no need to add tamarind or tomato, a complete taste of gooseberry enhances the taste of rasam,

Gooseberries enhance food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. Gooseberries reduce blood sugar in the diabetic patients. It strengthens the heart muscles. It improves body resistance “.

Nellikkai Rasam / Gooseber

Thakkali Poondu Rasam:

Rasam is a spicy soup made in south India using tamarind juice, pepper, tomato, cumin, and other spices. Lentils are also added to it for extra nutrition. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base. It is usually difficult to find a healthy dish that is also appetizing, but rasam is one of those dishes, served in everyday meal.

Pori Rasam/Instant Rasam

Pori means literally tempering the ingredients in Tamil, that is the special in this rasam is to temper with proper ingredients, not to allow it to boil for long. The smell itself makes us feel hungry.

Rasam is mild, soothing for cold and cough also made every day for proper digestion, it can be served with rice or to drink hot as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. The only rasam with rice is suggested by doctors to have during fever such a good medicine harmless and easy to digest, pepper, cumin garlic, added in it reduces cough and cold. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients.

Mutton Rasam:

Mutton is considered one of the rich and tasty non-vegetarian dishes used in olden days broiler chicken is not preferred or bought to replace this taste mutton has its unique taste and flavor. Mutton was the main item served for the feast in a non-veg meal, nowadays mostly it has been replaced by chicken. Spicy mutton rasam is one of my mother’s special dish loved by all, this is more or less the same as chicken rasam. Simple with little ingredients, only a few steps to be followed with care to enjoy this scrumptious mutton rasam.

Since meat contains a large amount of protein, this could be beneficial to the body as the need for protein is an important one for body growth.

Chicken Rasam:

Chicken rasam is a very popular dish in Chettinad district, Nattu kozhi rasam is made by my mother during winter, it is good for common cold, cough, body pain and fever. This can be served to drink and with steam cooked rice.

Mysore Rasam

Mysore rasam is very flavorful and aromatic with added digestional values. Fresh ground rasam powder makes the Rasam a wonderful and aromatic to drink or eat with plain cooked rice. The main ingredients are roasted and ground to granules, not a fine powder, added grated coconut is a special ingredient here no garlic added aroma, roasted ingredients with chopped coriander leave asafoetida and curry leaves. This helps in a great deal for good digestion during heavy meal intake.

This will be very soothing on throat infection and common cold even during fever this can be consumed.

Ingredients to make Mysore rasam mix:

Red chilli-2

Pepper corns-1 tsp

Toor dal-1 teaspooon

Raw rice (optional)-1/2 ts

Coriander seeds-1 tsp

Asafoetida-1/4 tsp

Cumin seeds-1/2 tsp

Grated coconut-1 tsp

Curry leaves -1 twig

Turmeric powder-1/4 tsp

Roast all the above ingredients except turmeric powder, roast till golden brown add curry leaves and grated coconut finally and roast for few minute you will get fantastic aroma.

Cool the roasted ingredients add turmeric powder and grind to a coarse powder.

Ingredients to prepare:

Ingredients to Prepare Rasam:


Tamarind-1 gooseberry sized

Salt-1 tsp

Rasam powder-1tbsp

Jaggery-1/2 tsp

Chopped coriander leaves

Water from cooked dal can be used to enhance the taste of rasam.

To Season:

Oil-1 tbsp

Mustard seed-1/2 tsp

Green chilli-1

Method to prepare:

Extract tamarind juice by soaking in a warm water.

Take a bowl, add tamarind juice, salt, and Mysore rasam powder add 3 cups of water/Dal cooked water is good to make this rasam to enhance the taste..

Heat pan season it with mustard seeds and green chilies few curry leaves if preferred, because we have added in the rasam mix also.

Add chopped tomato saute till it leaves the skin, Add the rasam mixture we prepared already.

Allow it to boil for few minutes carefully not for long time which changes the taste.

Add jaggery, chopped coriander leaves. Mysore rasam is Ready to serve .

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. › 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.