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Paneer Butter Masala

#PaneerRecipes #NorthIndianCuisine #PaneerMakhani

A meal that contains Paneer in any form is very special to us. Naturally, I try to make paneer dishes frequently at home either as everyday food or as party spread. One such recipe is ‘Paneer Butter Masala’, one of the popular dishes of North Indian cuisine. The fine blend of paneer, butter, cream in the makhana gravy makes this dish irresistible.

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Poondu Vengaya Vatha Kuzhambu

#Quickrecipe #TraditionalSouthIndianFood #Vathakuzhambu

Vatha Kuzhambu’, is one of the popular everyday sambar varieties down South. It is full of flavours and has an amalgamation of spicy, sweet, sour and salty taste.

There are many versions of this recipe ‘Poondu Vengaya Vatha Kuzhambu‘. Each one differs with the level of spiciness and the choice of veggies added to it. Traditionally, it is made with sundried black nightshade berries(manthakkali) or turkey berries(sundakkai). Veggies like brinjal, drumstick, onions, broad beans, garlic can also be added to give some variation to this sambar.

How to make Poondu Vengaya Vatha Kuzhambu?

Here, I have used shallots(vengayam) and garlic(poondu) in this recipe. The core ingredients are tamarind and sambar masala powder. Two quintessential ingredients arhar dal and coconut, that are present in most of the sambars are not needed in this recipe.


  1. Shallots – 1 cup, peeled
  2. Garlic – 10 to15 cloves, peeled
  3. Imli – medium lemon-sized
  4. Sambar Powder- 1 tbsp
  5. Rice Flour – 2 tsp
  6. Haldi – 1/4 tsp
  7. Jaggery – small gooseberry-sized
  8. Salt to taste
  9. Rai – 1/2 tsp
  10. Urad Dal – 1/4 tsp
  11. Methi Seeds – 1/4 tsp
  12. Red Chilly – 1 or 2, broken into pieces
  13. Curry Leaves- few leaves
  14. Oil – 2 tbsp (preferably til oil)


  1. Soak imli in 2 cups of warm water for 15 minutes. Extract imli water.
  2. In a kadai, heat oil and add rai.
  3. When it splutters, add urad dal, methi seeds and roast till dal turns golden in colour.
  4. Add curry leaves, red chilly and saute for few seconds.
  5. Add shallots, garlic and saute till they are translucent.
  6. Now, add sambar powder and mix well.
  7. Pour in the prepared imli water and add haldi, salt, jaggery.
  8. Let it boil well for 3-4 minutes so that the raw flavour of imli gets reduced.
  9. Make a paste of rice flour with little amount of water and add it to the sambar.
  10. Let sambar boil for 2-3 minutes.
  11. Remove from flame and serve hot with steamed rice.
Poondu Vengaya Vatha Kuzhambu with thogaiyal rice, potato podimas and papad


  1. The best way to savour this sambar is to pair with thogaiyal rice, a simple curry of your choice and a papad.
  2. For sambar masala, you can either use the store-bought sambar powder or the freshly grounded one.

This podimas goes well with Urulai Kizhangu Podimas, Thenga Paruppu Thogaiyal.

For yet another interesting lunch combo, plz checkout Kambam Kanji with Madhura Kizhangu.

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore


  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste


  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.


  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!