Prawn Pepper Ghee Masala/Shrimp Pepper Ghee Masala/Eral Milagu Thokku/Eral Thokku

Prawn Pepper Ghee Masala is succulent, spicy and tempting prawn recipe made with freshly roasted and ground spices. This fresh ground masala adds more flavour, aroma and taste to the dish. The prawns are then cooked in ghee along with perfect blend of spices and final touch of lemon juice makes this dish exotic and extraordinary. Do try out this Prawn Pepper Ghee Masala  and post your comments here. Meanwhile do check out other interesting Prawn Recipes here and other Non-VegetarianBiryanis/Pulavs/Gravies/Varuvals/Appetizers here. 

Here’s how to make Prawn Pepper Masala with step by step photos…

Shikakai Powder/Seeyakkai Podi/சீயக்காய் பொடி – How to make Seeyakkai Podi at home/Homemade Shikakai Powder/Herbal Hair Wash Powder

Shikakai/Seeyakkai Powder is a mild cleanser with naturally less pH value. Shikkakai powder does not remove the natural oils from our hair and  acts as natural conditioner. Shikakai Powder available in the shops consists of 3-4 main ingredients like shikakai, soap nut, dried amla, methi seeds but at home we make this shikakai powder with many more natural ingredients and make our lusturous and beautiful. Here I am going to share the shikkakai Podi that can be made at home and enjoy the benefits given by nature. Meanwhile do checkout how to make Kuliyal Podi/Herbal Bath Powder here, Homemade Herbal Hair Oil.and health and beauty page as well.

Here’s how to make Shikakai Powder at home with photos…

Siru Kizhangu Varuval/Siru Kizhangu Fry/Chinese Potato Fry/Koorka Fry

Siru Kizhangu Fry is a simple yet delectable poriyal which no one should miss. In Malayalam this root vegetable is called as Koorka, Siru Kizhangu in Tamil, Sambrali in Kannada and Chinese Potato in English. Siru Kizhangu is a seasonal root vegetable abundantly available during the months of December and January. They are irregularly shaped small balls with earthy flavour. Washing, cleaning and peeling the siru kizhangu might seem like a tedious process, but it is definitely worth the time spent. I just use the simple and quick method of cooking the siru kizhangu in pressure cooker and then peeling the skin, which is really an easy way to finish the job quickly. Do try out this delectable and super tempting Siru Kizhangu Fry and post your comments here. Meanwhile do check out other interesting and healthy Vegetarian Poriyal Varieties here.

Here’s how to make Siru Kizhangu Fry with step by step photos…

Cold Cocoa Milkhshake/Cocoa Milkshake – How to make Cocoa Milkshake

Cold Cocoa Milkshake is a rich and creamy milkshake that can be made in a jiffy and served in no time. Do try out this cold cocoa milkshake and post your comments here. Meanwhile do check out other interesting Milkshakes/Smoothies/Icecreams/Juices here.

Here’s how to make Cold Cocoa Milkshake with step by step photos...

Veppam Poo Rasam/Neem Flower Rasam Recipe/Veppam Poo Rasam Recipe/How to Make Veppam Poo Rasam/வேப்பம்பூ ரசம் செய்வது எப்படி – Tamil New Year Special Recipe

“Veppam Poo Rasam” is a special and traditional rasam made on Tamil New Year’s day in Tamil Nadu. The Veppam poo is abundantly available during the spring season, so we can make rasam with fresh veppam poo during that season, but in other times we can make it with dried veppam poo. Each and every part of Neem tree has innumerable medicinal properties. Veppam poo/Neem flower is loaded with antifungal and antibacterial properties. They help in preventing and curing stomach infections, in purifying the blood and helps in removing the toxins from our body. Do try out this healthy Veppam Poo Rasam and post your comments here. Meanwhile do check out other interesting and flavourful Rasam varieties here. Also check out Tamil NewYear’s Day special recipes here.

Here’s how to make Veppam Poo Rasam with step by step photos…

Arisi Paruppu Payasam/Rice & Dal Jaggery Kheer –Tamil New Years Day Special

Arisi Paruppu Payasam is a traditional payasam made as neivedhyam/prasadam during festivals and special occasions. Arisi Paruppu Payasam is made by cooking rice & dals with milk and jaggery syrup is added for sweetness. Finally cashew nuts and raisins fried in ghee is added to the payasam. Today, I made this arisi paruppu payasam with boiled milk, but sometimes I make with coconut milk. When coconut milk is added the payasam will taste extravagant and rich. Do try out this Arisi Paruppu Payasam and post your comments here. Meanwhile do check out Pasi Paruppu Payasam/Moong dal Payasam and other interesting Payasam varieties here. Also check out other Tamil NewYears day recipes here and about other Festival Recipes here.

Here’s how to make Arisi Paruppu Payasam with step by step photos…

Pidi Karunai Kizhangu Fry/Pidi Kizhangu Fry/Yam Fry

Pidi Karunai Kizhangu belongs to the Yam family. It is usually confused with the cheppankizhangu [Taro root] which looks similar to Pidi Karunai Kizhangu. In Tamil “Pidi” means fistful, the pidi kizhangu usually fits in our palm and is bigger than taro root. Pidi Kizhangu usually causes some itchy feeling in the throat, so to prevent that, it is advisable to add some tamarind extract or lemon juice to the kizhangu when cooking it. Do try out this Pidi Karunai Kizhangu Fry and post your comments here. Meanwhile do check out Karunai Kizhangu Fry, Cheppankizhangu Fry and other Vegetarian Poriyal/Varuval here.

Here’s how to make Pidi Karunai Kizhangu Fry with step by step photos…