Tuesday, July 4, 2017

Carrot Cabbage Poriyal / Carrot Kose Poriyal

Hi friends, I am back with a simple recipe after a long gap because little busy with my events and cake orders.. Please check my Facebook page (Vani's Creative Events) For further Details to placing orders as per customer wish... Call me - 9442256262, 8300086262.. or Mail me - vanisundar.vasu@gmail.com.... 

Come back to the recipe, Here I with a simple south indian poriyal with carrot and cabbage.. Which is easily available in the market around the year.. This is a simple stir fry recipe with little spiced and coconut, made for lunch with puli kuzhambu or vatha kuzhambu meals.. The combination of cabbage and carrot works very well...

So I hope that you must try this recipe and let me know it's comes out from you...

Preparation Time : 10 mins
Cooking Time : 15 to 20 mins
Serve - 2 
Recipe Cuisine - South Indian
Recipe Category - Sidedish for lunch


Cabbage - 1 cup (chopped)
Carrot - 1/2 cup (chopped)
Mustard seeds - 1/2 tspn
Urad dal - 1/2 tspn
Onion - 1 (chopped)
Turmeric powder - 1/2 tspn
Chilli powder - 1/2 tspn
Coconut - 5 tbspn (grated)
Water - 1/2 cup
Salt - as needed
Coconut oil - 1 1/2 tbspn


  • First clean the carrot and cabbage and chop them finely..
  • Heat a pan with oil and add in mustard, urad dal and all to sizzle..
  • Then add in chopped onion and toss till transparent..
  • Now add in chopped carrot and cabbage and toss it along with the onion..
  • Just for 2 to 3 mins, and pour some water and cover the lid and cook well.
  • When the veggies done, add in turmeric powder, chilli powder, salt and mix well.
  • Cook them in medium flame for 5 mins and add in fresh grated coconut and mix well.
  • Transfer them to a serving bowl and serve hot..
  • Enjoy..


Wash and chop the veggies
Heat a pan with coconut oil
Add in mustard and urad dal 
Allow to sizzle
Add in chopped onion 
Toss till transparent
Add in cabbage and carrot
Stir well with onions for 3 mins
Add in water
Mix well
Cover it with lid and cook well
Now the veggies are done
Add in turmeric powder
Add some salt
Some chilli powder (as per your taste)
Mix it well till the raw smells goes
Now it done
Add in fresh coconut
Mix it well 
Transfer them to a bowl

Saturday, April 15, 2017

15 Mins - Paneer Gravy For Chapathi Or Roti

This is a quick gravy recipe which I made for yesterday dinner.. Just it will take less than 15 mins to prepare the whole gravy... I remember that I had already have chapathi dough in my fridge, so I wants to make a quick gravy for the sidedish..  

This excellent gravy, which didn't has onion and ginger garlic paste in it.. But the gravy is super yummy and well goes with chapathi or roti or naan etc.. The main flavour comes from the garam masala powder and tomato puree.. It is very easy and delicious, if you wish add a spoon of cream while you serve hot, but this one is optional...

So I hope that you must try this simple dish and let me know how it's comes out from you...

Preparation Time : 10 mins
Cooking Time : 15 mins
Serve : 2
Recipe category : Sidedish 
Recipe cuisine : North Indian 


Paneer / cottage cheese - 1/2 cup ( cut into lengthwise)
Tomato - 1 cup ( puree)
Chilli powder - 1 tspn
Coriander powder-  1tspn
Turmeric powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Salt - as needed
Coriander leaves - few ( chopped )
Oil - 2 tspn


  • Heat a pan with oil and add in paneer, fry them lightly..
  • Keep the flame low and add in chilli powder, coriander powder, turmeric powder and toss well..
  • It will take 2 mins and add in tomato puree, mix it well..
  • When it's bring to boil add in salt and toss well..
  • Now the heavy became thick and raw smell leaves..
  • Add in gram masala powder and mix well..
  • Give it a good mix and the oil oozes out...
  • Add in chopped coriander leaves and serve..
  • Enjoy with chapathi or roti..


Take all your ingredients
Heat a pan with oil
Add in paneer and toss it lightly 
Add in spices powders
Mix well and keep in low flame
Add in tomato puree
Give it a good mix
Add in salt
When it's bring to boil 
Add in farms masala powder
Allow to cool for 5 to 7 mins
When the oil oozes out 
Add in coriander leaves 
Mix well and serve
Transfer them in bowl

Wednesday, April 12, 2017

Kids Lunch Box - 11 / Ghee rice, Chicken, Boiled peanut, Onion Raita

Today My favourite lunch box recipe in my school days, I love to have it.. So I plan to post my lovely lunch box recipe but with a one non - veg dish.. In this lunch box has Ghee rice, Kozhi Kothu, Onion Raita and boiled peanut... 

KIDS LUNCH BOX IDEA - 11 / Ghee Rice, Chicken, Boiled peanut, Onion raita...

Preparation Time : 10 mins
Cooking Time : 45 mins
Recipe Category - Lunch Box
Recipe Cuisine - Indian


Here the lunch menu for today..

Boiled Peanut..

Check out other recipes too :


I use Tupperware / Plastic containers just for picture as its colourful, But I planning my kids only in stainless steel containers as I feel it more safe... 

Enjoy your lunch..

Friday, March 31, 2017

Kothu Kozhi / Nattu Kozhi Kothu Kari / Minced Chicken Fry

Kothu Kozhi with country chicken is very easy and simple to prepare as a sidedish for any lunch verieties.. I wanted to try country chicken kheema for a long long time but lastly one sunday I had this for my ghee rice and my family totally enjoyed it, especially my kids..

Because my sone didn't like to have country chicken, he always love to have boiler chicken.. My hubby told to stop the broiler chicken and take them in once a month.. So my ask me to prepare some thing different dishes with country chicken.. So I plan to make this dish and my son love and like to finished the whole plate.. ☺☺☺

So I hope that you must try this recipe and let me know it's comes out from you...

Preparation Time : 10 mins
Cooking Time : 40 mins
Serve -3 to 4
Recipe Category - Sidedish
Recipe Cuisine - South Indian



Country chicken - 1/2 kg (boneless)
Shallots / Small onion - 1/2 cup (coarse puree)
Pepper powder - 1 tspn
Turmeric powder - 1/2 tspn
Coriander powder - 1 tspn
Curry leaves - few 
Salt - as needed
Water - 1/2 cup
Coconut oil -1 tbspn


Coconut oil - 1 tbspn
Fennel seeds - 1 tspn
Onion - 1 (finely chopped)
Dry red chilli - 1 (broken)
Chilli powder - 1 tspn
Turmeric powder - a pinch
Pepper powder - 1 tspn
Garam masala powder - 1/2 tspn
Coriander leaves - few (finely chopped)
Curry leaves - few


  • Take the country chicken (nattu kozhi) and remove the bone, cut it into small pieces..
  • Now grind the shallots into a coarse paste and keep aside..
  • In a pressure cooker add in coconut oil, add in chicken pieces and add in all the ingredients given inside the list " TO COOK THE CHICKEN"..
  • Add in shallots puree and water, cook it for 5 whistle..
  • When it's done, open it and mash the chicken pieces with ladle and keep aside..
  • Now take a thick bottom kadai and in coconut oil.
  • When the oil heated add in fennel seeds and allow to sizzle..
  • Then add finely chopped onion and toss well..
  • Add in ginger garlic paste and toss till it became transparent..
  • Add in broken dry chilli and mix it well.
  • Then add in handful of chopped fresh coriander leaves and mix well.
  • Now add in cooked chicken pieces and keep stir along with the onion.
  • Add in spices powders and toss well for 3 mins..
  • Till the raw smell leaves and the spices coated well on the chicken pieces..
  • Finally add in curry leaves and off the stove..
  • Now transfer them to a serving bowl and serve hot with parotta or rasam rice..
  • Enjoy...


Take country chicken and wash it well
Take shallots in a blender
Make it a coarse paste
Heat a pan with coconut oil
Add in chicken pieces
Little bit of curry leaves
Add in spices powders
Mix well and cook for 2 mins
After 2 mins 
Add in onion puree
Mix it well along with the chicken
Add in salt
Toss well, so that the chicken release it's water
At that time add in water
Cover the lid and whistle it for 5 to 8
Now they are done
Mash it with the ladle 
When they are done, keep aside
Take all your ingredients
Heat a pan with coconut oil
Add in fennel seeds
Allow to sizzle
Add in chopped onion
Toss well till transparent
Add in ginger garlic paste
Toss well till the raw smell leaves
Add in a broken dry chilli
Mix it well
Add a handful of coriander leaves
Mix it well 
Now add the chicken pieces 
Mix it evenly
Add in all spices powder
Mix it well
Stir well for 2 to 3 mins
Add some curry leaves
Mix it well
Transfer them to a plate
Serve hot