Honey Gooseberry

Honey Gooseberry/Thean Nellikkai in Tamil, Amla in Hindi- It has innumerable medicinal values but tastes sour and bitter to consume more so we used to dip in salt to have a pleasant taste. We can make many recipes with Gooseberries as Jam, Pickle, juice, in sambar and Rasam too and as dried varieties, even though we can consume these taste very little only, this Honey Amla will be tasty and healthy to consume more as much as we like to enjoy.

It is a great source of Vitamin C and is absorbed easily by the body, unlike Vitamin C supplements. Prepare dried amla using honey to make it even more savoury. … Regular intake of amla not only leads to healthy and glowing skin but also improves eyesight, boosts the immune system, and regulates blood sugar and lipids.his humble fruit, also known as the Indian gooseberry, is one of the most important foods in Ayurvedic medicine and is a storehouse of good health. It has almost twice the antioxidant power of acai berry and about 17 times that of the pomegranate. Use this inexpensive wonder fruit to stay well this winter.

Cures sore throat and cold: Amla is a great source of Vitamin C. Mix 2 teaspoons of amla powder with 2 teaspoons of honey. Have it three to four times a day for immediate and effective results.

Amla reduces constipation: Being rich in fibre, amla manages constipation trouble

Amla helps heal painful mouth ulcers: If taken in liquid form, amla can also cure mouth ulcers. Dilute amla juice in half a cup of water, gargle and you’re set.

Amla has anti-inflammatory properties: Amla helps in reducing arthritis-related pain. Snack on dried amla or have it fresh and raw. Both work.Amla candy is good for eyesight and for the brain. Picture courtesy: Theindianvegan.blogspot.in.

Helps in weight loss: Are you working out hard to reduce your weight? Including amla in your diet will achieve amazing benefits as it improves metabolism and aids in faster digestion.

Here are some ways to use Amla or Amlaki (nectar of life in Sanskrit) in your daily life:  

Dried amla for snacking: The luscious, tangy-sweet flavour of this fruit makes it a perfect winter-time snack. It is a great source of Vitamin C and is absorbed easily by the body, unlike Vitamin C supplements. Prepare dried amla using honey to make it even more savoury.

Amla powder for your hair: Amla is one of the most nourishing herbs for the hair. It acts as a natural conditioner for healthy, shiny hair. It also slows down the greying process. Amla helps strengthen hair follicles, and increases blood circulation in the scalp, thus stimulating hair growth. Use amla oil or mix amla powder in henna and apply on your hair.

Amla for glowing skin: This wonder berry is known to be the best anti-ageing fruit according to traditional Indian medicine. Regular intake of amla not only leads to a healthy and glowing skin but also improves eye sight, boosts the immune system, and regulates blood sugar and lipids. Eat as murabba, pickles or candies; but consume it daily.

The easiest way to have amla is either raw or if you have a taste for it, you could even keep some dried amla candy with you to munch on whenever hungry. This will tackle the junk factor in your life without compromising on taste! Even Honey Amla…

Honey Amla

Amla reduces constipation: Being rich in fibre, amla manages constipation troubles.

Amla helps heal painful mouth ulcers, Amla has anti-inflammatory properties.


Goosebery-200 gms

Jaggery-2 tbsp



  1. Wash and wipe gooseberries/Amla with a soft cloth. (Add a pinch of limestone powder to avoid shrinks on gooseberry on the final process).

2. Steam cook gooseberries for 3 minutes, Make sure not to cook for a long time this process is just to deseed. No need to cook soft.

3. Deseed, leave it to dry for 3 hours. Indoor is fine no need to dry under the direct sun.

Take a glass jar and add grated jaggery first then the deseeded Gooseberries.

Leave it for a day it will ooze out juice when it is incorporated with powdered Jaggery.

Now, Remove the liquid separately this can be used as a juice or otherwise bring it to boil the juice for one string consistency and add it to the gooseberries for more sweetness or optionally to have reduced honey to it.

If you do not need more sweetness you can soak in only Honey after the deseeding process. Honey acts as a preservative here

For Amla Candy:

Remove from syrup if excess and dry under hot sun for two days.

Store it in a jar for daily usage.

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.

Health mix Sevai / Idiyappam

Health mix Sevai / Idiyappam:

What can be more than this tasty, healthy breakfast? More than 16 variety of millets and nuts added to start our day. This health mix provides protein, fibre, starch, vitamins, fat and nutrients we need to burn every day. We can make, Poridge, Malt, idiyappam kozhukkattai, Puttu and more… same health mix in preferable recipes to enjoy.

To prepare recipe flour:

https://wp.me/p1o34t-17l Health mix flour

health mix
health mix

To Buy health mix flour:

Health Mix / Sathu mavu



Method to prepare health mix Idiyappam:


Idiyappam mavu 2 cups

hot water 1 cup

salt 2 pinches

grated coconut 1 tablespoon

Jaggery powdered 2 tablespoon

or sprinkle salted buttermilk and season it with mustard seeds and urad, curry leaves can be added.

Take a wide bowl add health mix flour and gradually add hot water, mix with laddle until ball consistency like chapathi batter.

Use Idyappam press to make sevai on idly plate to steam cook.

 In idli making vessel boil water, steam cook this sevai for 5 minutes in medium flame.

Add powdered jaggery, ghee, coconut OR sprinkle salt mixed butter milk and season it to serve.

Serve this delicious dish with full satisfaction.






Pidi Kozhukkattai

Pidi Kozhukkattai:

Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.



Red rice flour- 1 cup https://www.chettinadsnacksonline.com/collections/flour-items/products/red-rice-puttu-podi

Moong dal partially boiled-1/4 cup

Coconut-1/4 cup

Salt-1 tsp

Water-2 cups


To season :

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tbsp

Channa dal-1 tbsp

Cumin seed-1/4 tsp

Curry leaves-2 twigs


Method to prepare:

In a pan dry roast red rice flour for 2 to 3 minutes, collect and keep it ready.

Heat pan with oil and temper the ‘To season’ ingredients.

Add curry leaves, water and add salt and allow to boil.


Now add red rice flour and stir it constantly.

When the mixture becomes thick add partially boiled moong dal and grated coconut, mix all together well in medium flame.



Switch off the stove, allow it to room temperature.


Grease your hands, take a small amount of kozhukkattai mixture and hold it in your palm to get finger shape.

Boil water in Idly pan to steam the Kozhukkattai.

Steam cook kozhukkattai 10 to 15 minutes.

Delicious soft red rice Kozhukkattai is ready.




Varagu rice / kodo millet kesari

Varagu rice / Kodo millet Kesari:

Wonderful sweet Varagu Kesari for sweet lovers, Simple and easy to prepare with minimum ingredients.

Kodo millet can be used in the place of raw rice or Rava in all dishes alternatively, the taste will be better when compared with rice.

Benefits of millets and Kodo millet:

All millet varieties show high antioxidant activity. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.

Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet. Millet gets digested easily.

Kodo millet is known as varagu in Tamil. It’s basically a digestion-friendly millet. It is rich in phytochemicals, that helps in the reduction of cancer risks. It helps to reduce body weight which is most needed for obese people.

It helps to overcome irregular period problems in women. It helps to reduce knee & joint pains. Also, it is good for diabetic people.

It reduces nervous disorders, especially in eyes.

Varagu rice /kodo millet kesari
Varagu rice /kodo millet kesari


Varagu rice, coarse powder-1 cup

Sugar -1 cup

Elaichi-1/4 tsp

Ghee-2 tbsp

Cashew -1 tbsp broken

Method to prepare:

1.Dry grind Varagu rice as a coarse powder like Rava.(sooji)

2. In a pan heat a tablespoon of ghee, roast cashew and dry grapes to a golden brown, remove from ghee collect it a separate plate.

3. In the same pan roast, the coarse ground varagu rice rava.


4.Roast till it gets pale yellow as shown in the picture below.

11354356_903583049683306_2071719420_o5. Remove from stove, collect the roasted Rava to another plate, boil 2 1/2 cups of water, sprinkle some food colour in the water, when it starts boiling add Varagu roasted Rava to it stir occasionally cook until soft.

6. Add sugar and a pinch of salt, stir well for 2 to 3 minutes in medium flame, add remaining ghee, fried cashews and elaichi powder to the Kesari mix well.

11422245_903583033016641_365056120_o7. Transfer to serving dish or plate, when it comes to normal temperature, Kesari can be sliced to your desired shape and serve.

Kuthiraivaali/Barnyard millet kuzhipaniyaram

Kuthiraivaali/Barnyard millet kuzhipaniyaram:

Nowadays we are very lucky to use all millet varieties in our regular menu, becomes fashionable too, we have plenty of  exciting millet recipes to share and stay healthy in this fast moving world. Millet recipes can be prepared easily, mouth watering recipes with simple ingredients,less time and  minimal  effort.

Kuthiravalli kuzhipaniyaram is an extremely soft and delicious tiff-en item , this can be packed for lunch, also it remains the same as while packing. Same  kuzhipaniyaram batter can be used for crispy dosa too.

Barnyard millet is an important crop. It is a fair source of protein,which is highly digestible and is an excellent source of dietary fibre with good amounts of soluble and insoluble fractions. The carbohydrate content is low and slowly digestible, which makes the Barnyard millet a nature’s gift for the modern mankind who is engaged in sedentary activities.

Kuthiraivaali/Barnyard millet kuzhipaniyaram
Kuthiraivaali/Barnyard millet kuzhipaniyaram

becomes fashionable too
Kuthiraivaali Dosa


Kuthiraivaali(Barnyard millet) – 1 1/2 cup

Idly rice-1 cup

Urad dal-1/2 cup

Methi seeds-1 tsp

To temper:

Oil-2 tsp

Mustard-1 tsp

Cumni seeds-1/2 tsp

Urad dal-1 tsp

To saute:

Onion-2 chopped

Green chilli-3 chopped

Curry leaves and Coriander leaves-1 tist full chopped

Coconut-2 tbsp


1. Wash and soak all the above Ingredients -1 for 2 to 3 hours ,grind to a smooth paste, transfer to a vessel add salt and beat the batter with your hand, to get  mixed well.

2.Allow it to ferment overnight,or 6 to 8 hours.

3.Heat a wok in medium flame,with 2 tsp of oil, season it with above mentioned “To temper” ingredients,add chopped Onion,green chilli and curry leaves saute for 2 minutes, add grated coconut stir for a while and switch off,transfer the sautéed ingredients to the fermented batter, mix well.



4.Heat Kuzhipaniyaram pan smear some oil, pour the batter,allow it to cook till the edges become slightly brown,turn and cook the other side for a minute or two serve this delicious paniyaram with the side dish from your repertoire. to match with.


Varagu rice kozhukkattai

Varagu rice kozhukkattai:

Millets are becoming trendy food and wholesome nutritious to all age category, nourishing dishes are prepared with millets.

Millet provides a host of nutrients, has a sweet nutty flavour, and is considered to be one of the most digestible and non-allergenic grains .

Kodo millet(vara gari si) kozhukkattai is very palatable and soft when compared with other varieties of kolukkattai. Excellent breakfast or dinner with poondu (garlic) chutney.

Kodo millet can be used in the place of  raw rice in all dishes alternatively, the taste will be better when compared with rice.


Varagu rice kozhukkattai
Varagu rice kozhukkattai

Benefits of millets and Kodo millet:

All millet varieties show high antioxidant activity. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.

Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.Millet gets digested easily.

Kodo millet is known as varagu in Tamil. Its basically a digestion-friendly millet.It is rich in phytochemicals, that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.

It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.Also, it is good for diabetic people .

It reduces nervous disorders, especially in eyes.


Varagu rice (kodo millet)-1 cup


green chilli-3 nos

curry leaves-2 twig

Coconut grated-1/4 of a coconut

Moong dal-1 tbsp  (optional)

Salt-3/4 tsp

To temper:

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tsp

Cumin seed-1/2 tsp


1.Wash, drain water completely and coarse grind Kodo millet in a mixer for a minute or two, no need to soak (be careful,do not grind to a smooth paste which makes the kozhukkattai hard and sticky)

2.Half cook moong dal.

3.Chop Onion,curry leaves and green chillies.

4.In a thick bottom vessel add 3 cups of water, allow it to boil in high flame,add coarse ground kodo millet,reduce flame and cook soft by stirring occasionally (to make balls consistency).


5.Heat pan pour oil and temper with the above mentioned “To temper” ingredients, add chopped onion,green chilli and curry leaves, saute for 2 to 3 minutes in the low flame you will get the wonderful aroma, now add grated coconut and stir well switch of the flame.

6.Take a wide bowl add cooked Kodo millet,cooked dal and sauteed ingredients, add salt to mix it so as to coagulate well.



7.Make it into lemon sized balls, steam it in an idly pot or in a steamer for 5 minutes. All the ingredients added are pre-cooked so 5 minutes steaming is sufficient

8. Serve with red chilli  chutney or garlic chutney.