Semiya Kuli Paniyaram

Semiya Kulipaniyaram:

We have a regular menu list, semiya upma, semiya kichadi, semiya kesari, and payasam… Semiya Kulipaniyaram is very delicious and easy to prepare without any advance preparation like grinding and fermentation. This can be made as sweet or salt both versions alternatively, Oats can be used in the place of Semiya to follow the same method of preparation and ingredients.

Simple changes makes a great taste to treat your dear ones.

Ingredients to prepare:

Semiya-1 cup

Milk -1 cup

Coconut finely chopped-2 tbsp

Cardamom powder-1/4 tsp

Jaggery -3 tbsp

Ghee-1 tbsp/Oil-2 tbsp to cook


Heat pan add a teaspoon of ghee and roast semiya to golden yellow.

Transfer to bowl the boiled milk, roasted semiya, cardamom powder, jaggery (powdered or syrup) and chopped coconut.

Let it sit for half an hour, it will be well soaked in milk and other ingredients. Check the consistency of the mixture it should be a bit thicker as Idli batter.

Heat Kulipaniyaaram Pan, add oil or ghee in every pit and add the mix to it.

Once the surface it turns golden brown flip the side and cook golden brown as shown in the picture. Semiya kulipaniyaram sweet version is ready to enjoy. Crispy and yummy sweets.

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.

Tomato Clear soup

Tomato clear soup is common and loved by most of the soup lovers.

Normally I don’t prefer soup in thick consistency. It should be diluted with nice aroma and toothsome taste.

My family members prefer soup as regular intake is another interesting one for me to try many healthy soup recipes. I like to feed them with tasty soups to enjoy. Already tomato dal soup recipe is posted for both drinking and to mix with rice. This recipe is for drinking as such with some soup biscuits.


Tomato-1 big(steam and peel skin)

Onion shallots-4 nos

Garlic-2 pods

Toor dal- 1 tbsp

Green chili-1

Cook and grind the above to a smooth paste

Salt-1/2 tsp

Sugar-1/4 tsp

Garnish with”

pepper-1/4 tsp

Garam masala powder

Butter-1/2 tsp or oil as you prefer

Coriander leaves chopped

Pressure cook and grind the above ingredients. Strain it to get smooth liquid, add water according to your preferred consistency.

Season it with butter and a pinch of garam masala

Add salt, sugar(optional) and allow it to boil.

Transfer to serving bowl sprinkle some pepper and chopped coriander leaves.


I don’t add coconut milk you can add if you prefer for enhanced taste.

Pumpkin Soup

Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.

Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well contents may protect your eyes against sight loss, which becomes more common with age.

Pumpkin is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It’s also a good source of fiber, which may suppress your appetite.

Consistency you prefer to serve:

Soup is a simple method to prepare and consume any time. This can be made diluted to have as a drink soup,

Bit thicker by adding some cream to have rich creamy soup.

Semi gravy consistency to have with Roti or Bread this can be made as a dip according to our necessity and preference of meal to decide to serve.


Pumpkin-150 gms

Onion shallots-4 nos

Garlic-3 pods

Green chili-1 small

Tomato small or half

Salt-1/4 tsp


Roasted bread pieces few

Pumpkin seeds few to have a crunchy bite

To season:

Gram masala powder a pinch

Butter-1/2 tsp


Peel skin and wash, pressure cook for 2 whistles, pumpkin, onion, garlic, and tomato.

Once it comes to normal temperature, drain the water

(broth) in the cooked vegetable keep aside we can add it in the next step.

Grind the cooked ingredients to get a smooth consistency of soup.

Now add cooked veg broth and water according to your preferrable consistency.

Now, season it with the above-mentioned butter and garam masala a pinch for mild aroma add the soup allow it to boil for few seconds, add pepper and salt.

Serve warm with the roasted bread pieces and pumpkin seeds and pepper powder. which makes you heavenly delight.