Ragi Maavu Laddu | Fingermillet Indian Sweet Recipe | Step by Step recipe

Ragi / Fingermillet/ Kezhvaragu is something that I genuine enjoy cooking with. Unlike most healthy ingredients Ragi to me is very versatile and can be used in day to day cooking be it a healthy Ragi Malt or Ragi Chappati or a crumbly sweet Ragi Almond Cookie or even a laddu. I have tried various recipes using fingermillet and each time it never fails to turn out yum and delicious. One such trial was this Ragi Maavu Laddu, how many of you love maavu laddu? I totally am a crazy fan for this melt in the mouth laddu. While my household gaze at all the cashew sweets in the sweet stall my eyes would roll over to find these delicious melt in mouth laddu - Maavu Laddu. One thing that really attracts me to Maavu laddu is the fact that is melts in your mouth and another reason is you cannot have more than one at a time ;-) So the other day I was wanting to try a Ragi Laddu and come up with this total twist to Maavu Laddu. The result was so satisfying and my family simply loved this sweet so much, I think I have raved too much about this, now lets move on to the recipe.

Vendakkai Thenga Pal Kozhambhu | Ladies Finger Coconutmilk Curry | Orka Coconut Curry Recipe

If there is this one veggie that both Hus and me love it would be Ladiesfinger/ Orka/ Bindhi and on a usual basis I make ladies finger stir fy or Ladiesfinger Puli Kuzhambhu and this coconut milk curry. So the otherday when I made this curry Hus asked me if this curry made an appearance in my blog ;-) and I said no, so that's when I realised Its time to post this family favourite curry. This is my own take to the curry and I sure take pride to say that it is so yum and goes well with rice and appalam. Try it for yourself and see I am sure you will love it too.

Ladies finger is a versatile vegetable that can be made as fries, pakodas, sides and curries. In South India most common recipes with Vendakkai would be poriyal, ouli kuzhambhu and moor kuzhambhu. This coconut milk curry is light and filled with a lovely coconut milk flavour. The spice combinations and curry leaves gives the boost to the curry a lot.

Baked Samosa | Oven Baked Samosa | Step by Step Recipe

I love Samosa, period ! the deep fried crispy and spicy kind. Every since school days till now I would never fail to have samosas. Being a food blogger i do get pressured to try different recipes from time to time and I have to admit this baked samosas were done from scratch. Although I did miss the oily samosa shells this recipe is a killer with a yum stuffing you are sure to treat yourself with a guild-free samosa. To be honest the beauty of samosa is for it to stand on its own, don't you think so? I do like it that way compared to ones that lie flat. Nevertheless no matter how ever you like this sure does not comprise taste wise. I have done a step by step recipe to show you how to shape these samosas.

Samosas are pure Indian snacks with a pastry wrapper and filled with spicy filling of potato, peas, onions or meat. It is served hot along with a chutney/ sauce for dipping. Each state in India prepares a different kind of samosa either thick, small or flat samosas nevertheless they all have similar taste. 

Wheat Semolina Kheer | Godhumai Rava Payasam | Wheat Payasam with Jaggery & Coconut

Being a South Indian how can I not love payasam? Over the weekend I tried this delicious wheat rava payasam with jaggery and coconut and everyone at home simply loved this combination. I could not stop myself from clicking some pictures. I was waiting to use this silver tray and tumblers for one of the recipes and so I quickly unpacked it, plated and clicked ;-) how cute does this look, I must thank our dear friend who gifted us this silver wear for our wedding. Those tumbles are so tiny only a one year old can drink from them but I still adore this and kept it really well packed.

Wheart rava or cream of wheat is a fine textured grains that looks similar to white sooji or semolina, this is quite different from broken wheat which is more like rice grains. Sooji by nature gives thickness and puff up a bit while cooking, the payasam has a thick texture because of the wheat rava. Wheat rava is tasteless, a perfect diabetic ingedient and is can absorb flavour from the milk and other ingredients, give it a try and I am sure you will love it. For a diabetic version simply skip sugar and serve as it is :-)

Chettinad Vazhakkai Kola Urrundai | Vegeterian Kheema Balls | Step by Step Recipe

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu, South India. Chettinad cuisine is one of the spiciest and the most aromatic, famous for its use of a variety of spices used in preparing mainly non-vegetarian food. Chettiars usually don't eat beef and pork. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, kozhakattai, masala paniyaram,  kavuni arisi & athirasam.

Chettinad Vazhakkai Kola Urrundai is a delicious starter to a meal also can be versatile as a side or served in a curry too. Cooked raw banana is well mashed and spiced up with freshly roast and ground paste and then deep fried to get a golden crust. A simple yet delightful way to use up raw bananas, you can do variations by using cooked beets, carrots along with potatos too. A real vegetarian meaty treat served as a snack, side or even adored in a spicy curry/ kozhambhu.