ILAVARASI KITCHEN

  Ridge Gourd Chutney Today iam sharing easy dinner ideas or morning breakfast ideas with ridge gourd chutney for idli recipe.It's really a tasty and wonderful side dish chutney recipe for idli. Cooking this recipe and share your feedback. Ingredients : Oil - 3 tbsp Mustard -1/4 tsp Peas - 1/4 tsp Cumin - 1 tbsp Hing powder - (Small) curry leaves  - little Chili - 4 Chili - 2 Ridge gourd - 4 Large Onion - 6 Garlic-4 (small) Chili - 1/4 tsp Kashmiri Chili - 1 tbsp Dry methi leaf - (Small) Tamarind - (Small) Rice flour - 1 1/2 tsp (soaked in water) Water - 3 tbsp Instructions : In a pan drop the oil and heat . Add mustard seed, cumin seed,fenugreek ,broke dry chilli,green chilli,curry leaves and hing powder roast one by one until it becomes good aroma                                                  Add chopped onion fry in medium .Along that add chopped ridge gourd ,add salt too                                                  Add tomato and garlic.Close lid to cook the

  Sweet seepu murukku Sweet seepu murukku is one my favourite on my childhood because it has a flower design with medium sweeter. i love it to eat, Always on every occasion during festival time my grandma will prepare it and send to my home . She lived in thambikottai and me lived in pudukkottai. So today iam going to share my grandmother recipe for you. Ingredients : Raw rice flour - 1 padi  Yellow moong dal powder - 1/4 padi  Half coconut milk Salt  Sugar - 6 sp  How to make sweet seepu murukku  In a bowl add roasted rice flour and yellow moong dal powder . That powder should be knead the dough. Keep the pan in low heat in stove , add coconut milk , Ghee ,and sugar just stir until the sugar dissolve in coconut milk.Don't heat the milk too long.Don't boil coconut milk too much and it will turn to curdled  Add coconut milk and water in flour and make like chapati mix  Grease the murukku maker with oil or ghee and do in round shapes. see pic below Heat the oil in kadai

𝐑𝐚𝐢𝐧𝐲 𝐝𝐚𝐲 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐌𝐔𝐓𝐓𝐎𝐍 𝐁𝐎𝐍𝐄 𝐒𝐎𝐔𝐏 |𝐌𝐮𝐭𝐭𝐨𝐧 𝐑𝐢𝐛 𝐁𝐨𝐧𝐞 𝐒𝐨𝐮𝐩 𝐑𝐞𝐜𝐢𝐩𝐞    Mutton Soup Mutton soup is best for rainy season cooking, it will give a cold / fever relief. Ingredients : Mutton with Rib bone -1/4 kg (wash 2time in plain water & cook 3 whistle with little salt and turmeric powder) Chopped Onion-1 Chopped tomatoes-1 Bay leaf 2 Jeera 1/4 sp Green chilli &dry red chili-1,2 Oil - 2 TSP salt  To fry and grind soup masala into paste: Cinnamon-1 Cloves-4 Pepper-1sp Cumin-1/4sp Kashmiri red chilli powder-1sp Coriander powder-1/4sp Red chilly powder-1/4sp kulambu chilly powder-1/4 sp Dry red chilli-2 Ginger garlic paste-1sp Kasoori methi How to cook Heat the pan add oil fry all the soup spices and grind into smooth paste Again heat pan add oil fry onion in medium , then add tomatoes and saute well . Add Salt green chilli , kasoori methi and soup paste fry it in a little . Finally add cooked mutton and heat well

Weight-loss recipe - Ragi Upma RAGI  is also a very rich source of minerals & proteins.  Ragi Upma  can be an especially good source of protein for vegetarians because of its methionine content that constitutes about 5% of the protein. Ingredients:   Dry Roasted Ragi vermicelli  - 1 packet Onion - 1 Chopped Coconut - Grated 1/2 cup Curd - 1 TSP Mustard Seeds- 1/4sp Urad dal - 1/2sp Hing powder - little  Curry Leaves Chopped Green Chillies - 2 Salt Instructions:   Heat water in a pan in high flame and swiftoff it. Add ragi vermicelli in hot water. Leave for one minute and drain it completely. Now heat oil in a pan. Temper mustard seeds, curry leaves,onion, green chillies . Saute all of them well. Add the mixture( ragi mixture) we made in first step in this pan. Now add curd then give it a good mixture , atlast add coconut mix it well for 1 minute switch off the flame . Its ready to enjoy. Tried this recipe, Take a picture and Tag me  @illavarasi_kitchen on Instagram Subscr

Vinayagar chathurthi special - sweet Kozhukattai with coconut filling 📝   Ingredients : Rice flour - 1 cup Water - 1 1/2 glass Jaggery - 1/4 cup coconut (grated) - 1 1/2 cup Ghee Cardamom - 1/2 tsp. Coconut Filling: In a frying pan, add the jaggery and grated coconut.After jaggery is melt out stir well ,add the flavour of cardamom powder ,ghee and keep the stove in low flame in 5 minute to Set the coconut filling poranam (when it turns in light brown in color) it is set well, and keep aside. Flour preparation : In a pan add 2 glass of water, salt and bring to a boil. Leave a little bit of rice flour in the boiling water and stir with a spoon and switch off the flame.  Leave it for a while and allow to cool the flour.And shape the kozhukattai with coconut filling.   Add a little water to the idli pot and let it boil. Apply the ghee on the fingers, take a lemon sized dough and roll it out, holding the ball with both fingers, lightly pressing it between the balls with the thumbs,

  Ghee flavour Mutton Liver Masala Today i have cooked Lamb Liver Fry / Masala with my mother , she is very nice in non veg cooking .Just watch and try this recipe at your home . Ingredients Soaking the Mutton Liver : Mutton Liver - 1/2 kg pepper/cumin powder - 1/4sp , vinegar 1/4 sp , curd - 1sp Turmeric - little To cook Oil - 2 Tsp Fennel Seed - 1 sp Cumin seed-1/4 sp Cinnamon Cloves - 2 Methi leaves-1/4sp Bay leaf - 2 Dry red chilies - 8 Shallot - 20 Tomato - 1 Turmeric powder ginger garlic paste - 1 1/2 sp gram masala - 1/2 sp Kulambu Masala powder / kulambu milagai thool-1 1/2 Tsp Salt - 1/4 sp Rice flour - 1 sp (add water little in flour and make paste and keepaside) Coriander Leaf Ghee - 2 Tsp Method to do : First wash the liver and soak with the ingredients pepper/cumin powder , vinegar ,curd ,Turmeric and start cooking. Add oil in cooker ,once oil is heated add all spices(fennel seed ,cumin seed, Cinnamon, Cloves, Methi leaves Bay leaf ) which i have mention in the

                 Ven  pongal  Pongal is a delicious South Indian food made with rice and yellow moong lentils. It can be made sweet or savory.Today i shared you Kara pongal / Savory version of pongal which will be coked in the flavour of ghee ,cumin seed , asafoetida , curry leaves and also nuts cashew.  Ingredients :  1. Raw Rice - 1 1/2 (iam using 1/4 padi for measuring) You can use glass or measuring cup of your choice. 2. Moong Dhal - 200 grams ( or ) little one which i used same vessel measurement for this. 3. Water - 3 1/2 padi 4. Turmeric powder - little 5. salt - 1 1/2 sp For Fry : 1. Ghee - As required ( if you add more it gives much taste ) 2. Jeera - 1 sp 3. Pepper - 1/2 sp 4. Cashew nuts 5. Curry leaves - 1 arch 6. Ginger - chopped little one How to cook  Wash and boil the rice and  Moong Dhal with the mention measuring Water cup in cooker for 3 whistle. cook 2 whistle for high flame , 1 whistle for low flame.Then allow to steam out after the stove is switched of

Brown Rice  Brown rice is a whole grain that contains the bran and germ. These provide fiber and several vitamins and minerals.  These provide fiber and several vitamins and minerals.  White rice is a refined grain that has had these parts removed, for more quick-cooking. Brown rice is high in magnesium and fiber, both of which help control blood sugar levels. Brown Rice - reduce heart disease risk Rich in antioxidants, Aids weight control Why you need to Soak brown rice for 30 minutes before cooking?       Anti nutrients  are plant compounds that may reduce your body’s ability to absorb certain nutrients. Brown rice contains an antinutrient known as phytic acid, or phytate, that makes it more difficult to digest. While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food. Soaking rice before cooking can help retain some of the nutritional value. Ingredients Brown basmathi rice - 1 glass water - 3 glass S