Coconut rice

Coconut rice is one of the mast easy recipes that can be prepared in a jiffy. We usually prepare this for aadi perukku and maattu pongal. This is a simple tiffen box dish. Using coconut oil instead of other oils will enhance its flavour.


    Rice – 1 1/2 cup

    Coconut – 3/4 cup

Sugar- 1 tsp

Salt- To taste

      For Seasoning

Coconut oil – 1 tbsp

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2tbsp

     Curry leaves- few

Red Chilli – 4

  • Pressure cook the rice and keep aside.
  • Grate the coconut and
  • In a kadai, add coconut oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves, red chilli and peanuts. Saute until they turn brown.
  • Then add the grated coconut and saute for a minute.
  • Add sugar, salt and mix well.
  • Finally add the cooked rice, coconut oil and mix well.
  • Yummy coconut rice is ready. Serve with papad or fryums.

Note: You an also add onions and cashew.

Please follow and like us:

Ammini kozhukkattai with paruppu usili

Ammini kozhukkatai is usually made out of the left over dough of the kozhukkatai during Vinayagar chathurthi. It is simple, easy and healthy snack. Every kid likes this recipe because of its tiny and cute appearance. It can be made in different ways. I am going to make ammini kozhukkattai with paruppu usili. Paruppu usili is a traditional south Indian recipe. It can be mixed with koththavarangai, vazhaipoo, beans instead of ground cococnut.


For dough

Method 1

Rice flour – 1 cup

Water – 1 cup

Coconut oil – 1 tbsp

Salt – As required

  • In a kadai, add water and allow it to boil.
  • Once it starts to boil, add salt and rice flour.
  • Mix well without forming lumps.
  • Switch off the stove and knead the flour to make it soft.
  • grease your hands with one drop of oil so that the dough will not stick.
  • Now make small, cute balls and steam cook it.

Method 2

Rice flour – 2 cups

Water – 3 cups

Salt – To taste

Coconut oil – 2 tbsp

  • In a heavy bottomed vessel, add water along with salt and 1tbsp oil. Allow it to boil.
  • Once the water starts to boil, add the rice flour to the center of the vessel.
  • Insert a laddle and cover it with a lid.
  • Cook it in low flame for ten minutes. Donot stir or mix.
  • After ten minutes, open the lid and stir it with the ladle without forming lumps.
  • Keep it aside for five to ten minutes.
  • Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
  • Knead it well to make it like a chappathi dough.



Paruppu usili

Urad dhal – 1/2 cup

Channa dhal – 1/2 cup

Toor dhal – 1/2 cup

Red chillies – As required

Salt -As required

Asafoetida -A pinch

  • Wash and soak all the ingredients overnight.
  • Drain the water and grind it finely.
  • Steam cook it.
  • Add asafoetida.

Ammini kozhukkattai with paruppu usili

  • Add coconut oil in a kadai and add mustard seeds.
  • Now add the steam cooked paruppu usili and saute for ftwo minutes.
  • Add ammini kozhukkattai and mix well.
  • Healthy snack is ready to serve.

Note:  You can serve ammini kozhukkattai without mixing with usili. Simply splutter mustard seeds, curry leaves and serve.

Else you can also mix grated coconut with it.

You can mix idli podi with ammini kozhukkattai to make podi kozhukkattai.

If you are going to use the same doughfor making sweet kozhukkattai, add only a pinch of salt. You can add the salt in paruppu usili or while spluttering with mustard seeds.

Please follow and like us:

Jeera rice

Jeera rice is a very simple and tasty rice that can be prepared in a few minutes. I first tasted this recipe in my brother’s house. My sister-in-law made this and I am in love with it. You can serve this with a simple raitha or any gravy that you make for roti. First I thought of making raitha but my hubby asked me to make any gravy. And I made Floating potato in paneer matar. He liked it and the rice tasted better with this gravy.




        Rice – 1 cup

Water – 2 cups

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1


Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required


  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of jeera rice all over your kitchen once the first whisle comes.
  • Serve it with raitha or any other gravy that you prepare for roti.
Please follow and like us:

Cheese-bread sandwich

Cheese and bread are usually the favourite among the kids. Usually my appa makes yummy bread-jam-butter for our family. He also makes toasted bread for us. He does it with patiently by applying butter on one slice, jam on the other and making it a sandwich. Though it is a very simple one, the love with which he makes it a very special dish for us. And this time, I want to make this for him and my family. My brother bought the red chilli and pepper cheese which has its unique taste than the normal one. And i made this at home for the breakfast. it was tasty and filling. You can also add your favourite veggies in the sandwich.



Bread – 1 loaf

Red chilli cheese – 1 pkt

Pepper cheese – 1 pkt

Ghee – To toast

Cilantro – few

  • Grate the red chilli cheese and pepper cheese and mix them together.
  • Apply bread one one side of the bread and toast it in medium heat on a skillet.


  • Now add the grated cheese on the top of it.
  • By the time it gets toasted on oneside, the cheese gets melted.


  • Add chopped cilantro in the centre.
  • Similarly do it with the other slice of bread and place it over the first slice with the toasted side of the bread outside.
  • Your cheese bread sandwich is ready.


Please follow and like us: