Moong Sprout Broccoli Cucumber Raita


Broccoli, green mung bean sprout, cucumber, curd with simple spices gives compliment taste to this raita.

Raita means - it is  an Indian side dish of yogurt containing chopped cucumber or other vegetables and spices.

Check here to know, how to make mung bean sprout at home!

  • Moong Sprout/Mung Bean Sprout - 1 cup
  • Cucumber - 1 (sliced or chopped)
  • Broccoli - 1/2 lb
  • Sour Curd - 1 cup
  • Garlic Flakes - 3
  • Green Chili - 2 nos ( Optional)
  • Curry Leaves - Few (optional)
  • Coriander Leaves for garnishing (optional)
  • Crushed black Pepper - 2 tsp
  • Salt to taste

Time Required: 10 mins


1. Wash and cut the cucumber and broccoli

2. Add sprouted moong, chopped garlic flakes, curd, salt and pepper & mix well
3. Add chopped green chilies if you are looking for spicy raita 
4. To enhance more taste you could also add curry leaves and coriander leaves

Serve: Serve this with chapati/ roti or even with pulao
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Aarsimav Ammini Kozhakattai or Pearl Modak


There are many types of Kozhakattai to offer as prasadam for Ganesh Chaturthi. Like Jaggery/ Vellam Modak, Ellu/ Thil/Sesame seeds Modak and Uppu/Salt Modak.  And this ammini kozhakattai usually my mom prepares when there is a left over flour and filling. 
The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...  

Normal Version:

For Kozhakattai / Modak/Dumplings:
  • Rice Flour - 2 cups
  • Salt to taste
  • Water

Uludu/White Lentils Filling
  • Urud Dal /White Lentils - 1/2 Cup  (grown in Indian subcontinent- Available in Indian Store)
  • Green chili- 4 to 5 nos
  • Ginger - 1/2" piece
  • Lemon Juice - 2 tsp
  • Salt to taste

For Seasoning:
  • Mustard Seeds / Kadukku - 1 tsp
  • Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
  • Hing/Asafoetida - 1/4 tsp
  • Turmeric Powder - 1 tsp (optional)
  • Curry Leaves Few

Kozhakattai/ Modak Mehod: 

Follow this procedure you will never go wrong!

1. In a bowl add rice flour and salt without lumps mix it with 1 cup of water


2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil


3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough 


4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.

5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball

For Uludu/ Urud dal/White Lentils Filling Method:

1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.  


2. Steam the filling for 10 mins. ( Instead of steaming separately you could steam both kozhakattai and filling in a idli cooker to save the time)

Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings

1. Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter 
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.

Simple Version:

1. Prepare the dough as above mentioned method
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju 

6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store

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Potato Stir Fry Sabji


This is one of the simple sabji which you can prepare much faster and yet spicy crispy satisfactory dish ever. This goes very well south Indian dishes like vatha kuzhambu and Pepper Rasam & chutta papadam  (Papad roasted in charcoal or fire) and even with Curd Rice. To enhance the taste more you can also add the home made Rasam powder to it.

  • Potato  Medium - 3 to 4 Nos
  • Mustard Seeds - 2 tsp
  • Urud Dal /White Lentils (grown in Indian subcontinent- Available in Indian Store) - 1 tsp
  • Curry Leaves - Few
  • Turmeric powder - 1 tsp
  • Red Chili Powder - 3 tsp
  • Home Made Rasam Powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Hing/Asafoetida - 1/4 tsp
  • Salt to Taste
  • Oil 


1) Nicely clean and  wash the potatoes and dice them into 4 or 6 pieces
2) Put a reasonable size heavy bottom pan on the range and heat oil. 
3) Add the seeds and allow them to splutter. 
4) Add the potatoes and fry them nicely in low heat ( in between add a teaspoon of oil while stirring take care not to burn it more)
5) Once the potatoes are half fried add turmeric powder, red chili powder, rasam powder,  salt and Hing and mix well and cook till potatoes are tender 

Serving: Serve with Vetha Kozhambhu or Pepper Rasam or with any other dishes.
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