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My Short Story "Sowndara Mami" Published in Varamalar (15th Dec 2013)

December 14, 2013, 7:26 pm
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Arachuvitta Parangi Pinju (Baby Pumpkin) Kuzhambu and MagicKart Review

January 8, 2014, 10:09 pm
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Yesterday, I stumbled up a site MagicKart.in while I was searching for a online shop that sells cookware, bakeware and other Kitchen appliances.




In all the categories they have a wide range of popular brands like Prestige, Pigeon, Futura, etc.  If you browse through Cookware, I promise you will love the Kadai and pressure cooker collections.




The reason why I am talking about the kadai and pressure cooker here is, the recipe I am sharing here today needs Kadai and pressure cooker for cooking. 




For this recipe, we need coconut. I used coconut scrapper to scrap the coconut, which made scraping much easier. You can find the coconut scrapper in their Kitchen category. MagicKart have couple of brands Anjali and Avani Coconut Scrapper. Apart from this, I loved their chopping board. They sell Anjali, Avani, JVL Classicware and Prime Chopping boards. Chopping boards with cutter makes vegetable and fruit cutting easy and fun. 




Now to the recipe,

Ingredients :

1. Baby Pumpkin - 1
2. Thoor Dhal - 1/4 Cup
3. Channa Dhal - 1/4 Cup
4. Tamarind - juice from a gooseberry sized ball
5. Sambar Powder - 1 tsp
6. Curry Leaf - A few
7. Salt - Needed qty
8. Mustard - 1 tsp
9. Oil - 2 tsp

For Masala :

1. Urad dhal - 1/2 tsp
2. Red Chilly - 2 or adjust to your taste
3. Coconut - 1 tbs
4. Coriander seeds - 1 tsp 
5. Oil - 1 tsp

Heat oil in a pan and  roast all the above ingredients till golden brown. Make a coarse powder and keep aside. 

Procedure :

1. Wash the baby pumpkin and cut them in to cubes.

2. Cook dhal, mash and keep aside.

3. In a pan, add oil. Splutter mustard. Add chopped vegetable and curry leaves. Saute for a few minutes.

4. Add tamarind juice, salt and sambar powder. Cover the pan with lid and let the contents boil for until the raw smell of the sambar powder is gone.

5. Now, add dhal. Allow the contents to boil for another few minutes.

6. Finally, add the ground spice powder. Mix thoroughly.  A small piece of jaggery can be added to enhance the taste.

7. Switch of the stove when the contents get thickened.

8. Transfer the contents to a casserole. It keeps food hot So that we can avoid re-heating the food thus saving gas and time. In MagicKart Dining Section, they have a wide collection range of casserole and dinner sets. The designs and colours in the dinner set are so beautiful. Even they do have a microwave cook and serve dinner sets in diferent colours which are really eye catching.




9. Enjoy with hot rice.





In the Appliances, they have Mixer grinders (Oster, Pigeon, Preeti, Sowbaghya) and Rice Cooker (Oster, Pigeon and Preeti). Both these appliances are very useful and essential things in any kitchen. They make cooking enjoyable.

The other thing I loved most is their Bakeware. They have lot of bakeware accessories collections like bakery brush, icing tools, etc. The another thing which attracted me most is their flower shaped / heart shaped muffin pans.

Don't forget to check their Storage category. There you will find lunch boxes, canister, bottles, thermos and storage set. The storage sets are really compact and very useful to storage all spices.  See for the sale and new arrivals as well.

Simply, MagicKart is a one stop place for all our kitchen needs. They have everything that you could think of about a Kitchen!

Follow them on Facebook, Pinterest, Google+, Twitter and YouTube
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Garlic Chutney Powder / Garlic Idly Podi / Poondu Podi

February 19, 2014, 9:26 am
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Garlic Chutney Powder/ Poondu Idly Podi is the best side dish for Idly or Dosa. The preparation is very quick and simple. This chutney podi can be stored in an air-tight container. You can prepare Garlic Podi Idly Fry using this podi. 

Garlic is packed with many health benefits. Regular intake of garlic helps in preventing cancer. Garlic reduces blood pressure and blood cholestrol.

Preparation Time : 5 Minutes
Cooking Time : 10 Minutes
Yield : 100 gms (Approximately)




Ingredients :

1. Garlic Cloves - 10 (with skin)
2. Red Chillies - 25 Nos
3. Salt - 3/4 tsp or Adjust to your taste
4. Oil - 1 tsp

Preparation :

1. Heat oil in a frying pan or kadai. Fry red chillies on medium heat. Let them cool.

2. Grind red chillies and salt together to a coarse powder.

3. Add garlic cloves. Just run the mixie only once. 

4. Transfer to an air-tight container.

5. Serve with hot idly or dosa. (Mix some oil before serving).

You may be interested in :

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My Short Story Published in Yesterday's Varamalar (23rd Feb 2014)

February 23, 2014, 10:28 pm
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My Short Story Published in 1st June, 2014 Varamalar

June 13, 2014, 7:41 am
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My Recipes Published in 5th October, Tamil Hindu

October 10, 2014, 7:12 am
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Fifth Blog Anniversary & Makkan Peda

October 13, 2014, 12:00 am
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Today, Nithu's Kitchen completes 5 years! You can read the milestones of Nithu's Kitchen for the last four years  here.

Important Milestones for the Period of 13th Oct, 2013 - 13th Oct, 2014 :

Nithu's Kitchen Worked With :

Nithu's Kitchen had the opportunity to work with MagicKart(a online shop that sells cookware, bakeware and other Kitchen appliances. (http://www.nithubala.com/2014/01/arachuvitta-parangi-pinju-baby-pumpkin.html) 

Stories(Tamil) Published in Magazines :


Recipes Published in Magazines :


To celebrate the occasion, I have a very famous sweet from North Arcot. This sweet is called Arcot Sweet or Makkan Peda. This is prepared with sweetless khoa & Maida.

Ingredients :

For Peda :

1. Sugarless Khoa – 1 Cup
2. Maida (All Purpose Flour) - 1/2 Cup
3. Cooking Soda – A Pinch
4. Yogurt - 3/4 Cup
5. Ghee - 1 tbs
6. Grated Mixed Nuts - 1/4 Cup
7. Oil - Needed for Frying

For Sugar Syrup :

1. Sugar –  2 Cups
2. Water - 2 Cups

Add sugar and water in a deep pan. Bring to boil. Switch off the stove, when the syrup is sticky and thick. 




Procedure :

1. In a large bowl, combine khoa, maida and cooking soda.

2. Add yogurt and ghee. Knead to a soft and non sticky dough. Let the dough sit for atleast an hour.

3. Now, make small balls. Make a small hole in the centre of the dough ball, stuff with nuts and then again roll it in to smooth ball. Gently flatten.

4. Follow the same procedure until you finish the dough. 

5. Heat oil in a pan.

6. Fry Pedas on medium heat till they become dark brown in colour.

7. Drain oil and then gently drop in the warm sugar syrup.

8. Let the pedas be soaked in syrup for atleast 8 hours or over night.

9. Remove makkan peda from syrup and then serve garnished with nuts.

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Moong Dhal Ladoo for New Year 2015

December 31, 2014, 11:08 am
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Dear Friends, Wish you All a Very Happy New Year - 2015. May this New Year brings you all happiness. To celebrate the New Year, I have a simple yet healthy sweet. Moong Dhal Ladoo is a delicious traditional sweet. This is easy and quick to prepare. 

Ingredients :

1.  Moong Dal - 1 Cup
2. Sugar - 3/4 Cup
3. Ghee (Melted) - 1/2 Cup or adjust accordingly
4. Roasted Nuts - 1 tbs


Procedure :

1) Heat a kadai. Medium the flame. Dry roast moong dal until it turns golden brown in color. Let it cool.

2. Grind to a fine powder. Sieve and keep aside.

3. Powder the sugar. Sieve and keep aside.

4. Melt ghee. When warm, combine ground moong dhal, sugar, roasted nuts and ghee in a bowl.

5. Make medium sized ladoos. With the above given measurement, you can make up to 10 ladoos.

6. Store in an air-tight container.

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Thinai Kara KuzhiPaniyaram / Foxtail Millet Spicy KuzhiPaniyaram

January 19, 2015, 9:44 pm
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Foxtail millet controls blood sugar & cholesterol. Foxtail millet is low in fat, rich in dietary fibre and protein. 

Ingredients :

1. Carrot - 1 tbs (Grated)
2. Onion - 1 tbs (Finely Chopped)
3. Red Chilly Powder - 1/2 tsp
4. Fennel Powder - 1/4 tsp
5. Asafoetida - A pinch
6. Oil - 1 tbs

For Soaking :

1. Thinai(Foxtail Millet) - 1/2 Cup
2. Thoor Dhal - 1/4 Cup
3. Channa Dhal - 1/4 Cup
4. Moong Dhal - 1/4 Cup
5. Urad Dhal - 1/4 Cup

Other Ingredients :

Salt & Oil as needed.




Procedure :

1. Soak thinal & dhals for 2 hours. 

2. Add salt while grinding. 

3. Keep the batter aside for 3 hours.

4. Now, in a pan heat oil. Splutter mustard. Add onion & carrot. Saute well.

5. Add chilly powder & fennel powder. Mix thoroughly. 

6. Add this to batter. Mix well.

7. Heat a Non-stick Paniyaram pan. Pour a little quantity of oil in the holes of a non-stick paniyaram pan. 

8. Pour spoonful of batter in to each hole.

9. Now, medium the flame.

10. After few minutes,  turn gently the paniyaram to the other side with a wooden stick.

11. Let that side cook.

12. Once the paniyaram is cooked, serve hot with Coconut Chutney, Tomato & Onion Chutney and Sambar.

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My Story Published in Mangayar Malar 16-2-2015 Issue

February 21, 2015, 9:13 pm
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Guest Post - 57 : Raw Jackfruit Dum Biriyani - A Special Recipe for International Women's Day From Bharati

March 7, 2015, 7:53 pm
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Happy Women's Day To All of You Dear Friends! 

Today, I am with a guest post from my sister Bharati. She is the one who gave her Fruit Halwa recipe & Interview for my guest post series started in 2010 March. You can read her interview here. Some of her recipes in this blog areAapam - Thenga Pal& Coconut Milk Noodles .

Ingredients :

To Cook Raw JackFruit :

1. Raw JackFruit 

2. Turmeric Powder - A Pinch

3. Salt - 1/2 tsp

4. Water - Needed Qty.

Deskin the Raw Jackfruit. Cut into cubes. In a vessel, take water. Add turmeric powder & a little salt. Allow the cut raw jackfruit to cook until soft. Take care, it should not be overcooked. Drain water & let it cool.

For Marinating :

1. Whole spices (cloves, Cinnamon, StarAnise, Maraatti Mokku) - 1 No each

2. Curd - 1/2 Cup

3. Ginger garlic Paste - 2 tsp

4. Green Chillies - 3 Nos (Slit Vertically)

5. Fried onions (fry thinly sliced onions to crispy golden brown) -1 tbsp

6. Red chilly Powder - 1 tsp

7. Coriander Powder - 1 tsp

8. Biriyani Masala Powder - 1/2 tsp 

9. Coriander leaves - 1 tbs 

10. Pudhina leaves - 1 tbs

11. Oil - 1 tbsp

12. Salt - To taste 

Marinate the cooked raw jackfruit with all the given ingredients for marinating. Leave it aside for 2 hrs. 

For Rice :

1. Basmati Rice - 400 gms

2. Water - 750 ml

3. Whole spices – (Cloves, Cinnamon, StarAnise, Maraatti Mokku – each 1 small piece)

4. Fried onions (fry thinly sliced onions to crispy golden brown) - 1/2 Cup 

5. Few Saffron threads mixed in 2 tbsps of milk.

6. Oil - Needed Qty




Procedure :

1. Cook soaked basmasti rice in thick bottomed vessel with a little oil, whole spices & salt. 

2. First remove & drain half of the 40% cooked rice. Spread in a plate. Cook the remaining rice to 60% & drain. Spread this in another plate. 

3. Take a big wide mouthed vessel or Biriyani vessel. Spread 2 tbsp of oil at the bottom . 

4. Spread the marinated Raw Jack fruit at the bottom. Top it with 40% cooked rice, fried onions, coriander leaves, a tsp of ghee, a tbsp of saffron mixed milk . 

5. Now, spread 60% cooked rice, fried onions, coriander leaves & a tea spoon of ghee & a tbsp of saffron mixed milk. 

6. Close it with a lid tightly. Paste the rim of the vessel with the chappathi dough.

7. Keep this vessel over a preheated tawa & let the flame be in high for 2 mins, then medium the flame. Above the lid, place some weight like a big vessel filled with water to make dum cooked biriyani. Let it be on the stove for 45 mins. 

8. Remove & keep it as such for another 10 mins. Then remove the lid. You could see a fluffed rice emanating a very nice flavour.

9. Serve hot with raitha.

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My Short Story Featured in 26-4-2015 Varamalar

April 28, 2015, 7:10 am
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Big Basket Review

April 29, 2015, 11:55 pm
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BigBasket is an online grocery store which delivers everything at your doorstep. They are currently serving in Bangalore, Mumbai, Hyderabad, Pune & Chennai.  They accept online payment using debit / credit card & bank transfer. They have facility for cash on delivery as well. 





They have best quality  fresh Fruits and Vegetables, Rice and Dals, Spices and Seasonings to Packaged products, Beverages, Personal care products, Meats.  BigBasket has option for selecting the convenient time slot for delivery of products.

They do provide lot of offers as discounts, promotions & bundle packs. They keep updating their new products in new arrival section. Bigbasket also deals with some imported products. 

Checkout their wide varieties of mango. To buy mangoes online, Order & sit relaxed. They would deliver your product on right time at your door step. 




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Sixth Blog Anniversary & Rasmalai

October 12, 2015, 8:00 pm
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Hooray! Nithu's Kitchen is 6 years old today:-) 

Checkout the milestones of Nithu's Kitchenhere

Important Milestones for Nithu's Kitchen from 13th Oct, 2014 - 13th Oct, 2015 :

1."Acid Kadhal" Short Story published in Raani Tamil Weekly (12-7-2015)




2. "Uravaith Thedi"Short Story published in Varamalar (19-7-2015)











To celebrate this occasion, I have a Bengali Sweet Recipe to share. Rasmalai is my favourite sweet. The preparation involves, preparation of rasgullas first. You can check the Rasgulla Recipe here. Once the preparation of Rasgulla is over, those soft balls should be immersed in flavoured milk. Rasmalai tastes great when served chilled.




Ingredients :

1. Rasgulla - 20 Nos

2. Milk - 3 lts

3. Chopped Nuts - 1/2 Cup

4. Saffron - A few Strands

5. Badam Mix - 2 tbs

6. Sugar - Needed Qty

Procedure :

1. Boil milk on medium flame till it reduces to 1.5 lts.

2. Add sugar, badam mix, saffron & nuts. Stir for few minutes.

3. Now, squeeze the rasgulla gently & gently put one by one to the flavoured milk.

4. After few minutes, switch off the stove. Let the contents to cool.

5. Refrigerate and serve chilled. 


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Arisi-Paruppu-Thengai Payasam / Rice-Moongdhal-Coconut Kheer / அரிசி பருப்பு தேங்காய் பாயசம்

October 13, 2016, 12:33 am
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It's been a year I logged on to Nithu's Kitchen  :-(  There were lot of friends asking about my absence in this blog World and I am so glad that I have earned lot of good friends here.

I am here with a dessert as this is my blog's 7th blog anniversary. The milestones of Nithu's Kitchen for the last one year will be posted as separate post soon :-)

Now, today's recipe is "Arisi-Paruppu-Thengai Payasam". It is a simple recipe and can be prepared for any festival day. I made this for Saraswathi Pooja'. 

Ingredients :

1. Raw Rice - 1/4 Cup

2. Moong Dhal - 1/4 Cup

3. Jaggery - 1 Cup (Powdered) or Adjust to your taste

4. Coconut - 1/2 Cup (Grated)

5. Cashew - 6 

6. Milk - 6 Cups

7. Cardamom Powder - A pinch




Procedure :

1. Dry roast rice & dhal. Cool and grind coarsely.

2. Grind coconut & cashew to a fine paste.

3. Dissolve jaggery in a cup of water and filter to remove dirt. Make a thick jaggery syrup.

4. Boil milk in a thick bottomed vessel in medium flame till it reduces to half of the quantity. Let it cool.

5. Now, pressure cook rice and dhal mixture with 1.5 cups of water for 3 whistle.

6. Combine cooked rice and dhal mixture with milk and bring to boil. Medium the flame. 

7. Keep mixing the contents. Add jaggery syrup, ground coconut-cashew paste, cardamom powder. Continue to mixing the contents till the contents are thick enough.

8. Serve hot or chilled. 

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7th Blog Anniversary

October 13, 2016, 11:11 pm
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Nithu's Kitchen completed Seventh Year in this Blog World!!! and entered Eighth Year today:-) Thanks to my family, friends and a special thanks to all magazines who are supporting and encouraging me.  This year is really a good and lucky year for Nithu's Kitchen and in personal front too. Nithu's Kitchen featured in many leading magazines and earned a good name. 

Checkout the special dessert 'Arisi-Paruppu-Thengai Payasam' posted for 7th blog Anniversary. 

Milestones for Nithu's Kitchen from 13th Oct, 2015 - 13th Oct, 2016 :

32 Recipes in published in Mangayar Malar, July 1-15 Issue :



Featured in Kumudam Snegiti 21-7-2016 Issue :



Featured in Penmani September 2016 Issue :



Short Stories Published in Magazines :

'சின்னஞ்சிறு கதைகள் பேசி...' in Raani Weekly 13th March 2016



'பூமனம்' in Raani Weekly 8th May 2016



'வீடு' in Penmani June 2016 (Republished)



'சுவீட்' in Raani Weekly 11th September 2016




Apart from the short stories published, my first novel'முழுமதி பிரிந்து போவதில்லை!' was published in Kanmani Magazine, (21st September 2016 issue) a very popular magazine from Devi groups of Magazines.



In June this year, I published 'பட்டாம்பூச்சி மனசு',  compilation of my short stories published in all leading magazines. Atlast my dream had come true. Thanks to my husband and my parents who rendered their full support to bring out my book. My special thanks to the publisher.



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Blog Anniversary & Nithu's Kitchen's Milestones 
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