Niranjana's yummy yummy recipes
Thengai pooranam is a mixture of coconut with the jaggery syrup. This is the first time I made thengai pooranam. I learnt this from my paati (Dad’s mom). Amma and paati makes pooranam as a stuffing for modhagam. This is one of my favourite sweets(Of course whatever that is made out of jaggery :P). Whenever they make this, I thought it is a very difficult recipe. But to make the thengai pooranam is very easy and you can make it in no minutes.
Ellu Chiguli brings together roasted sesame seeds and jaggery to create a traditional South Indian snack with a delightful combination of sweet and nutty flavors. People cherish this popular treat, also known as Ellu Urundai or Sesame Jaggery Balls, for its simplicity and nutritional benefits. Packed with essential nutrients like calcium, iron, and healthy fats, …
Ellu Saadham / Ellodharai, is a revered South Indian dish, commonly offered as Prasadam in Venkatachalapathy temples during the sacred Purattasi month. This dish holds a special place in many households, passed down through generations as a cherished recipe. I learned the art of making Ellu Saadham from my amma, who instilled in me the …
Gokulashtami / Krishna Jayanthi marks the birth of Lord Krishna. It falls on the 8th day after Avani Avittam. On this day, we draw the small footprints from the entrance to the Pooja room. It denotes the entry of Lord Krishna and to welcome Him. Many people draw the footprints like number 8 or they …
Uppu Seedai, also known as Uppu Cheedai, is a classic South Indian snack that is traditionally prepared during Gokulashtami (Krishna Jayanthi). Made with a blend of rice flour, urad dal flour, and a touch of coconut and channa dal, this savory treat is known for its irresistible crunch. However, making Uppu Cheedai can be a …
Homemade Cow Ghee is always the best and pure form of ghee. Ghee is a form of clarified butter that occupies space in Asian Kitchen. Pure desi ghee is made from Cow’s milk. One of Ayurveda’s most treasured foods, ghee has incredible healing properties. From our dals to khichdi and halwas to chapathi, ghee is …
Tricolour Dosai is a vibrant, eye-catching dosa inspired by the colours of the Indian flag. Made with three distinct batter colors—saffron, white, and green—this dosa celebrates India’s spirit, especially on occasions like Independence Day and Republic Day. The dosai is complete with an Ashoka Chakra design in the center, making it visually appealing and festive. …
Unniyappam is a traditional South Indian snack, particularly popular in Kerala, known for its soft, fluffy texture and sweet, aromatic flavour. These small, round fritters are made from a batter of rice flour, jaggery, ripe bananas, and grated coconut, often flavoured with cardamom. Traditionally, unniyappam is deep-fried in a special pan called an “appachatti,” which …
Thattai, a popular South Indian snack, is a crispy, savoury disc made from rice flour and seasoned with spices like sesame seeds, asafoetida, and crushed pepper. Known for its crunchy texture and delicious flavour, Thattai is especially enjoyed during festivals like Krishna Jayanthi and Diwali, making it a favourite treat in many South Indian households. …
Yajur Upaakarma Sankalpam Avani Avittam is an important ritual associated with the Brahmin community in the world. The day is of great significance to Rig, Yajur, Sama Vedic Brahmins. On the next day, we observe Gayatri Japa Sankalmpam. In other parts of South India, the observance is known as Upakarma. On the day of Avani …
