Pineapple kesari

One of my all time favourite dessert is pineapple kesari.This recipe is very rich and lengthy.But its worth the wait to make sweets very delicious.Cooking it in low frame will avoid forming lumps.

Rava-1/2 cup
Sugar-1 cup
Water-1 cup
Milk-1/2 cup
Ghee/oil-1/2 cup
Pineapple puree-1/2 cup
Pineapple ,chopped-1/2 cup
Cashews/raisins-a few
Food color-a pinch

1.Heat a pan,add half cup of oil/ghee,fry cashews and raisins
2.Add rava and saute for 2-3 minutes until it changes the color slightly
3.Add milk and water ,bring it to a boil
4.When the 3/4th of water is absorbed by rava and cooked fully
5.Add sugar and cook in low flame
6.Once the rava thickens (after ten minutes),add the pineapple puree at the end
7.Cook until the ghee/oil starts leaving the edges
8.Add the chopped pineapple pieces and serve.

Seven layer bar

This is my favourite holiday recipe.I have tried it many times.The recipe was recommended by an american who stayed in my home as guest while her social service trip to india.She recommended to try any ingredients of around seven cups.I always used the following recipe but the actual recipe needs half cup of melted butter and 1 1/2 cup of graham crackers.Either way , it works.The seven layer bar will be very crunchy.

Semi sweet choco chips-1 cup
Dark chocolate chips-1 cup
Caramel chips-1 cup
White chocolate chips-1 cup
Dessicated coconut-1 cup
Almond flakes/shredded-1 cup
Condensed milk-1 tin

1.Mix all the ingredients in a bowl
2.Add the condensed milk and mix evenly
3.Line a baking tray with parchment paper(otherwise it sticks to the tray)
4.Add the mix and bake at 350*F for 30-35 minutes in a preheated oven
5.Once the bars are baked,allow it to cool slightly to room temperature,run the pizza cutter to cut them into desired shapes.

Tiffin Sambar /Hotel saravana bhavan sambar

Toor dal,cooked-3/4 cup
Turmeric powder-1/4 tsp
Green chillies-3
Coriandar leaves-a few
Salt to taste

To grind
Coconut-1 tbsp
Pottukadalai-2 tsps
Sambar powder-1 tbsp
Hing-1/2 tsp

To temper
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Cumin-1/2 tsp
Ghee-2 tsps
Curryleaves-a few
Red chillies-3

1.Grind pottukadalai,coconut,sambar powder and tomato into paste 
2.Heat a pan add ghee/oil ,add tempering ingredients ,then add onion.
3.Saute until it turns translucent and then tomato.
4.Add salt ,turmeric and hing
5.Add vegetables at this time and the paste.
6.Bring it to a boil and add a cup of water.
7.Close the lid and allow the vegetables to cook on its own.
8.Add cooked toor dal and cook it another 10 minutes
Garnish with coriander leaves.

I have used carrots and chowchow for the vegetables and also desiccated coconut.

Beans poriyal inspired by OPOS

I have flashed cooked beans by opos many times.Guess the beans poriyal can be made just in minutes.It always turns out very crunchy,greenly and well cooked.Make sure to use the fresh beans.This is basic poriyal recipe.Variations can be done with added diced(cubic sized) carrots, or can be added soaked & coarsely ground dal(usili) which has to be soaked for 15 minutes.I never add coconut to poriyal for daily cooking(only special occasions).Instead of coconut,1/2 tsp of coconut oil can be drizzled.

Beans,chopped -250 gms
Onion,chopped-3-4 tbp
Mustard seeds-1/4 tsp
Broken urad dal-less than 1/4 tsp
Coconut ,grated-1 tsp
Oil-1 tsp
Dry red chillies-1-2 ,broken
salt to taste

1.Remove the fiber from the beans sides and finely chop them
2.Heat a 2 -litre pressure cooker,add oil,saute mustard seeds and broken urad dal
3.Add red chillies,layer chopped onion and chopped beans
4.Close the lid and keep whistle.Cook for exactly seven minutes. Swtich off the flame
(No need for whistle).Let it release the pressure on its own.
5.Open the lid and add salt and coconut.

Thanjavur Kadappa - Sidedish for Idli/dosa/poori

Kadappa is very famous in thanjavur /kumbakonam district in mess and hotels.Its a mild flavored sidedish that goes well with idli and dosa.I have seen in other places,they make it without ground masala too.It will be just moong dal and potato curry goes well for potato.The moong dal and potato can be cooked together and smashed well for this recipe.

Moong dal-1/2 cup,cooked
Coconut-1/2 cup
Small size potato,cooked and smashed-1/2 cup
Onion-1/2 ,sliced
Ginger garlic paste-1/4 tsp
cumin-1/2 tsp
oil-2 tsp
salt to taste
To grind
khuskhus - 1/2 tsp
Coconut-3 tbsps
Green chillies-3 nos,slited
fennel seeds-1/2 tsps
Garlic-2 cloves
Cinnamon- two 1/2 inch

1.Grind the coconut,khus khus,fennel seeds,cinnamon ,green chillies and garlic with little water into fine paste
2.Heat a pan ,add oil ,saute cumin, onion till it turns translucent and then ginger garlic paste and curry leaves
3.Add the moong dal and the smashed potato with little water to the pan
4.Add the salt and turmeric and bring it to boil
5.Add the ground masala and bring it to boil for ten to fifteen minutes
6.Switch off the flame and squeeze lemon.
Garnish with coriander leaves

Seppankelangu / Arbi fry

Sepankilangu/Arbi-3-4 nos
Rice flour-1 tbsp
Besan flour-2 tbsps
Chilli powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Salt-half tsp
Oil-2-3 tsp
Curry leaves-a few
Saunf/Fennel seeds-1/2 tsp


1.Cook Sepankilangu/Arbi in boiling water for 10-15 minutes until it turns soft(if a knife can be smoothly inserted into arbi).Discard the water and allow it to cool.Remove the skin of the arbi and slice them into thin slices.
2.Mix all the dry ingredients from rice flour ,besan flour,chilli powder,coriander powder,salt and turmeric powder in a plate.
3.Sprinkle the dry powder mix to each sides of arbi
4.Heat a pan with oil ,add fennel seeds and curry leaves.Place arbi slices in the pan,cook for 2-3 minutes.Turn the slices and cook for another 2-3 minutes.Keep turn for couple of times until all the slices are well roasted.

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Kasi halwa inspired by OPOS

Making halwa is bliss in OPOS way without spending hours of stirring. I tried this method for couple of times ,it came out so good and tasty .Pumpkin halwa in OPOS tasted like how they serve in banana leaf at marriage functions.The glossy halwa is clueless to know which ingredients it has.

White pumpkin,grated-1 cup(not squeezed)
Sugar-1/2 cup
Oil-3 tsp
Ghee-1 tsp
Cashewnuts-a few
Cardomom-2-4 nos

1.Grate the white pulp of the pumpkin and leave it in strainer with a bowl underneath for 30-40 minutes to drain the water.I have used quarter portion of small size pumpkin.
2.Take a 2-liter pressure cooker ,layer oil,pumpkin pulp,sugar and cardamom.Do not mix it.
3.Close the lid and pressure cook for 9-12 whistles
4.Allow the pressure to settle down on its own
5.Open the lid,if any water left ,on the flame cook for any couple of minutes in high flame.
6.Meanwhile add food color and roasted cashews in ghee.
7.The final stage of halwa should be gooey and sticky 

Let the sugar be browned in corner slightly ,then it gives extra flavor to the halwa
If not sure about cooking pumpkin without water or in method,add a tbsp of water or give less number of whistles.Cook further in open cooker.

Coconut Burfi

Coconut-1 cup(grated)
Brown sugar-2/3 cup
Rava/sooji-1 tbsp
Cardamom powder-1/2 tsp
Oil-2 tbsps

1.Roast coconut in a pan until it turns moist free with a tsp of oil.Set aside
2.Add brown sugar to the pan and half cup of water to the pan
3.Boil the syrup until it forms thick one string consistency
4.Add the rava,cardamom powder and coconut
5.Saute till it combines the mix to thick consistency
6.Once,it turns dry and glossy,remove from flame
7.Add the mixture to a tray or plate that is greased with oil/ghee
8.Spread the mixture evenly and intact
9.Allow it to cool down for ten minutes and make cuts with knife
10.Once it is set,remove the burfi and serve.

Pasta inspired by OPOS

 I been trying OPOS for couple of years by now.The cooking method,recipes and ingredients has been drastically changed.I dont think people eat the same now as in past 2 decades.The rice is being replaced by millets,white sugar by brown sugar and maida with whole wheat flour.The method has become more easy these days.In beginning of 2000 to 2015 ,I have spent most of sauting and stiring in the kitchen.Adding ingredients one by one to saute and spending lot of time in kitchen which became unnecessary now.A couple of years ago i couldnt stand for long time.I tried OPOS method for basic cooking like sambar,beans poriyal and kootu.Most of the recipes were blissful without much sauting.All you need to do chop the vegetables and layer the ingredients in the cooker.Sometimes,in one whistle one wholesome meal will be ready in forty minutes.This pasta recipe is my recent try which turned out like magic dish. If this dish didnt work ,dont blame the recipe.Blame the science and keep altering the ingredients and its measurement.Keep trying OPOS with other recipes.

Pasta-1 cup
onion,chopped-1/4 cup
Mushroom/any veggies,chopped-1/2 cup
Italian seasoning-1/4 tsp
Chilly flakes-1/4 tsp
Milk/Water-1 cup
Cheese-2-3 tbsps
Capsicum,thinly sliced-1/4 cup 
Salt to taste
Oil/Butter-2 tsps

1.Soak the pasta in water as fully immersed for 30 minutes.
2.Take a 2 litre pressure cooker ,layer/pour oil/butter,chopped onion,mushroom, 
seasoning and the milk
3.Close the lid and on the flame.
4.Allow it to cook for 2 whistles and then off the flame.
5.Once the steam settles ,when the cooker is still hot ,add the salt and red chillies. Stir .Add the capsicum and cheese on top.Close the lid and let it sit for 5 minutes.

Add the chilly flakes and salt only at the end as it may curdle the milk.Adjust the liquid according to the thickness of the pasta.Macaroni works best with this recipe.Rest of the pasta,use extra liquid as needed.

Kadamba sadam / கதம்ப சாதம்

Kadamba sadam
Sesame oil-2 tsps
Mustard seeds-1 tsp
Red chillies-3
Cumin-1/2 tsp
Green chillies,slit-1
Curry leaves-5-6 nos
Channa(soaked)-2 tbsps
Karamani(soaked)-2 tbsps
Mixed vegetables-1 cup
Cooked Rice-2 cups
Toor dal,cooked-1 cup
Tamarind water-1 cup
Hing-1 tsp
Ghee-1 tsp
salt to taste

To make powder
Fenugreek-1/2 tsp
Pepper-1+1/2 tsp
Coriander seeds-1+1/2 tsp
Bengalgram dal-1 tsp
Urad dal-1 tsp
Red chillies-10

1.Dry roast all the ingredients from fenugreek,pepper,coriander seeds,bengalgram dal,urad dal and red chillies and make fine powder.
2.Heat sesame oil in the pan,add the mustard to splutter,cumin and then red chillies
3.Add green chillies,curry leaves and keep sauting them one by one.
4.Add the vegetables and legumes to the pan
5.Dilute gooseberry size of tamarind in one cup of water and another cup of water if needed
6.Close the lid and cook for 5-6 minutes.
7.Add the masala powder and stir well.
8.Add the cooked dal ,rice ,salt to the pan and stir well.
9.Sprinkle the hing and ghee.serve hot
கதம்ப சாதம் 
தேவையான பொருட்கள்

நல்லெண்ணெய்   -2 tsps

கடுகு வ -1 தேக்கரண்டி

சிவப்பு மிளகாய் -3

சீரகம்  -1 / 2 டீஸ்பூன்

பச்சை மிளகாய், பிளவு -1

கறிவேப்பிலை - 5-6 இலைகள்

சன்னா (ஊறவைத்து) -2 கரண்டி

காரா மணி (ஊறவைத்து ) -2 கரண்டி

கலப்பு காய்கறிகள் - 1 கப்

சமைத்த அரிசி -2 கப்

சர்க்கரை பருப்பு - 1 கப்

புளி  தண்ணீர் -1 கப்

பெருங்காயம் -1 தேக்கரண்டி

நெய் -1 தேக்கரண்டி

உப்பு ருசிக்க

பொடி  செய்ய

வெந்தயம்-1/2 தேக்கரண்டி

மிளகு -1 + 1/2 தேக்கரண்டி

கொத்தமல்லி விதை -1 + 1/2 தேக்கரண்டி

கடலை பருப்பு -1 தேக்கரண்டி

உளுத்தம் பருப்பு -1 தேக்கரண்டி

சிவப்பு மிளகாய் -10


வெந்தயம் , மிளகு, கொத்தமல்லி விதை, கடலை பருப்பு , உளுத்தம் பருப்பு ,சிவப்பு மிளகாய்,  ஆகியவற்றை வெறும் வாணலியில்  இளம் சிவப்பாக வறுக்கவும் .

அடுப்பில் கடாயி வைத்து  நல்லெண்ணெய்   ஊற்றி   கடுகு, சீரகம் மற்றும் சிவப்பு மிளகாய்  சேர்க்கவும்.

கடுகு வெடித்ததும் பச்சை மிளகாய், பச்சை மிளகாய், கறிவேப்பிலை இலை சேர்த்து வதக்கவும்.

கடாயில் காய்கறிகளையும், பருப்பு வகைகளையும் சேர்க்கவும்.

ஓரு கப் தண்ணீரில் புளித்தண்ணி  தேவைப்பட்டால்,  மேலும் ஒரு கப் தண்ணீர், பருப்பு சேர்த்து கொதிக்க விடவும் .

உப்பு மற்றும் மஞ்சள் தூள் சேர்க்கவும்

மூடி மறைக்கவும் மற்றும் 5-6 நிமிடங்களுக்கு சமைக்கவும்.

அரைத்து வைத்துள்ள மசாலா தூள் சேர்த்து நன்கு கலக்கவும்.

சமைத்த அரிசி,  உப்பு சேர்த்து நன்கு கிளறவும் .

சிறிது பெருங்காயம் மற்றும் நெய் சேர்த்து பரிமாறவும்