Suba's Recipes

                                       This post explains the preparation of a quick and easy one pot meal - dal khichdi made with rice and moong dal. This can be done in less than 30 to 45 minutes including soaking, chopping and cooking. It is a perfect choice for lazy days or when you want to make something quick and nutritious. This can also be given to younger kids without the spices as it has both rice and dal.

                                    This post explains the preparation of a simple and easy aloo gravy - a no onion no garlic recipe with mild flavors. This gravy goes well with roti, poori or even mild pulao varieties. I have made this many times on days when we cannot include onion, garlic or any masalas. It is also perfect for people who don't prefer overpowering spices in the dish.

This post explains the preparation of homemade paneer - to prepare fresh and soft paneer at home. When I started to prepare paneer dishes at home, I used to buy paneer from shops as it was easy and quick to use. But somehow I was not satisfied with the texture or taste.  Then I looked for methods to make paneer at home and went through few food blogs to understand the tips and tricks involved in the preparation. Dassana's vegrecipesofindia site helped me a lot to learn the process of making paneer at home. After trying quite a number of times with few mistakes and learning from them and correcting them - I can confidently make paneer now at home with ease. Whenever I have extra milk or curd at home, I end up making paneer 😊. In fact I have made rasgullas and rasmalai too with homemade paneer. Hence wanted to share my learnings here.  Trust me once you start making it at home, you will never want to buy from the shops. And we can be assured of the ingredients too unlike the s...

Coriander thogayal is an easy to make thogayal variety. When you have a bunch of coriander leaves which is about to get dry, you can use it to make this dish. Even the stalks of the coriander leaves can be used. I have already shared a thogayal recipe made with mint leaves. This is just another variation, but I have added coconut in this.                 

Onion tomato thokku - a versatile, simple and easy to prepare thokku variety which goes perfect as a side dish for any tiffin item. This can also be mixed with plain rice or even used as a sandwich stuffing. By cooking in oil, this stays good for few days when refrigerated and also is a perfect option for travel purposes. You can make this over the weekend and store it for your weekday purposes.                       

Neer mor is a refreshing drink usually made as a neivedhyam for Rama Navami festival along with panagam . My mother makes it for her poojai on Tuesday and Friday along with panagam. We also make it frequently during summer to quench our thirst on hot days.  I made this on the Sri Rama Navami day last week and managed to click as well.                                                                     

Panakam is a refreshing drink usually made as a neivedhyam for Rama Navami festival. I have had it regularly as my mother makes it for her poojai on Tuesday and Friday. She makes this along with neer mor . It is such an easy and healthy drink to prepare and can be made even on regular days as a simple neivedhyam. Though different people make it in different ways, given here is a simple recipe -  the way my mother makes. I made this on the Sri Rama Navami day last week and managed to click as well.                                                               

Potato masala( poori masala) is a classic combo liked by people of all age groups. This is simple to make as it does not require any grinding part and can be done in very short span of time. The same masala can be used for masala dosa stuffing as well.            

Mango thokku is an easy to make pickle variety using raw mangoes. This can be used as a side dish for curd rice or even as an accompaniment for tiffin varieties. This is healthier when compared to store bought pickles, as it is homemade without any preservatives. Also check my easy to prepare  tomato thokku  recipe.

Thokku is nothing but a thicker version of chutney which is mainly meant for travel and storage purposes. The recipe here uses tomatoes as the main ingredient. This is an easy to prepare thokku variety which goes well with all tiffin items and also curd rice. Since it is a no onion no garlic recipe, it can be used for festival days. We can prepare in bulk in advance and use it for travel purposes too.

This is my mother-in-law's signature dish. Any dish prepared with this powder tastes great. My mother-in-law says coriander seeds and red chillies are the 2 key ingredients for this powder.

This post explains the simple preparation of pepper jeera powder. This powder is a versatile powder which can be used for basic rasam varieties, ven pongal or can even be mixed with hot rice. I use this for all my rasam varieties. We can also add it as a spice ingredient for pasta.

This is a simple post to explain the preparation of homemade urad dal flour using whole urad dal(without skin). This flour is especially used during festivals to prepare the traditional indian sweets and snacks like murukku, thenkuzhal,  seedai, thattai etc.  

This is a simple post to explain the preparation of homemade processed rice flour using raw rice. This flour is especially used during festivals to prepare the traditional indian sweets and snacks like  nombu adai, thenkuzhal, kozhukattai, seedai, thattai etc.  and also idiyappam. Preparing snacks and sweets with this rice flour yields better results than the store bought ones. If preparing in large quantities, it is better to get it ground in the flour mills. But here I have used only mixie for grinding but the only tedious job with this method is to sieve finely.

Paruppu podi is a simple to prepare powder variety which can be mixed with hot rice. It also goes well as a side dish in place of  idli milagai podi . Though there are many variations to this recipe, I have shared the one which my mother-in-law regularly prepares at home. She always uses more of roasted gram dal for this podi and it gives a very nice aroma to the dish.

This post explains the simple preparation of idli milagai podi. This is used as a side dish for idli, dosa and other tiffin items. It always comes in handy when we don't have time to make chutney/sambar for the tiffin items. Home made podi tastes better and is more flavourful than store bought ones.

This is the most basic batter recipe which is common in every south indian household. It is such a versatile batter recipe which can be used to prepare idli, dosa, uthappam and kuzhi paniyaram. Having a batter like this saves lots of time and effort in preparing breakfast/dinner. Even though it is a basic recipe, I have recorded here with few tips for beginners.