Lime Rice

Lime rice is a popular rice dish in South India. It  is very easy to make and not too spicy. It is a tangy rice that can be easily carried in a packed lunch box . Both kids and adults enjoy it in our family.  A good combo is to have it with potato chips or papad.  I will share here our version of the Lime Rice.

 

Preparation Time: 10 minutes        Cooking Time: 15-20 minutes  

Serves 4-5

Ingredients:

•  Rice 2  cups

•  Water  3 1/2 cups

•  Lemons 3-4

For seasoning:
•  Til Oil 3 tbsp

•  Mustard 1 tsp

•  Urad dhal 1 tsp

•  Chana dhal 1 tsp

•  Roasted and peeled groundnuts 1 tbsp

•  Green chillies 3-4

•  Hing Powder ¼ tsp

•  Turmeric Powder ½ tsp

•  Curry leaves 1 tsp

Method:

Step 1:  Wash and cook the rice with 3 1/2 cup of water. You can pressure cook or keep it in rice cooker. Be careful not to make it too soft.

Step 2:  While the rice cooks, let us get the seasoning ready.

Step 3:  In a pan put in the til oil. First add the mustard and as it splutters add the urad dhal and chana dhal and when it starts turning golden brown add the chopped green chillies, curry leaves, ground nuts and toss till it turns golden brown..

Step 4:  Then add the turmeric powder, hing powder and salt. Turn off the flame and add the lemon juice to it and keep it ready for mixing.

Step 5:  Transfer it to the cooked rice and mix well and garnish with coriander leaves. 

To Serve:

Serve with fresh potato chips or vadaams.

Andhra Pulihora

Andhra Pulihora finds its place as a main delicacy during all festivals. Pulihora is also offered as the prasadam in many Hindu temples. This popular version of the Andhra style Pulihora is a hot favorite in our house. The moment it touches your tongue, you are hit with its tangy flavor that makes you crave for more. To savor the true taste of traditional recipes like Pulihora, its advisable to prepare from scratch and resist the temptation to use the instant mixes. I am sure you will love this if you like the spicy tangy taste of tamarind and green chillies!!

Preparation Time: 10 minutes                Cooking Time: 20-25 minutes  

Serves 4-5 

Ingredients:

•  Rice       2  cups

•  Water       3 1/2  cups

•  Tamarind Juice:     3 cups (juice from about 100 gms tamarind)

•  For seasoning
•  Til Oil       3 tbsp

•  Mustard       1 tsp

•  Urad dhal       1 tsp

•  Chana dhal    2 tsp

•  Roasted and peeled groundnuts     2 tbsp

•  Green chillies     7-8

•  Red Chillies       1-2

•  Ginger a small piece

•  Hing Powder      ¼ tsp

•  Turmeric Powder        ½ tsp

•  Curry leaves      1 tbsp

Method:

Step 1:  Wash and cook the rice. Be careful not to make it too soft.

Step 2:  While the rice cooks, let us get the tamarind  masala ready.

Step 3:  In a pan put in the til oil. First add the mustard and as it splutters add the urad dhal and chana dhal and when it starts turning golden brown add the finely grated ginger, chopped green chillies, red chillies, curry leaves, ground nuts and toss for a minute.

Step 4:  Then add the tamarind juice, turmeric powder, hing powder and salt.

Step 5:  Let it start boiling and when it boils  lower the flame and let it simmer on a low flame for about 20-25 minutes. It has now thickened to a pasty consistency. Keep it simmering. 

Step 6:  When you notice the oil floating on the edges it is almost ready. Take it off the stove and keep it ready to mix in the rice.

Step 7:  Check that the rice is cooked and transfer it to the pan of prepared tamarind paste and mix well. Transfer it onto a serving bowl, garnish with chopped curry leaves and your hot Andhra Pulihora is Ready!!

To Serve:

 Serve with fresh potato chips or vadaams.

Bisi Bele Bath

I dont know from when I had this craving for Bisi bele Bath....... Guess it was sometime in my school days at Bangalore. Many friends would bring in a different tasting Bisi bele bath in their tiffin boxes!!! Having tasted so many versions I have now arrived at this yummy version of the Bisi bele Bath. In kannada Bisi means hot, Bele is dhal and bath is rice. Traditionally it is called Bisi Bele Huliyanna in Karnataka. It has lots of veggies, it is spicy and served piping hot with a dollop of ghee on top.... Ohhhh great:-))

   Preparation Time: 10-15 minutes        Cooking Time: 20-25 minutes  

Serves 4-5

Ingredients:
•  Rice   1 cup
•  Toor dal     1/2 cup
•  Carrot    1 chopped
•  Peas    1/4 cup
•  Potato    1 chopped
•  Beans 10-12
•  Cauliflower      1 cup diced
•  Sambhar Onions (shallots)    1 cup
•  Tamarind-small lemon sized ball
•  Salt to taste
   
For the masala:
•  Oil-1 tbsp
•  Coriander seeds 1 tbsp
•  Red Chillies 10
•  Fenugreek Seeds-1/2 tsp
•  Methi seeds 1/2 tsp
•  Cinnamom Stick 2-3 pieces
•  Grated copra 1 1/2 tbsp

For seasoning:
•  Oil 3 tbsp
•  Ghee-2 tbsp
•  Mustard seeds 1 tsp
•  Curry leaves-a few
•  Hing-a pinch
•  Turmeric powder-1/4 tsp
•  Coriander leaves- to garnish

Method:
Step 1:  Soak tamarind in warm water and extract the juice. About 1 1/2 - 2 cups.
Step 2:  Wash the rice and dhal and soak them for 15mins in water. Drain and add fresh water and put in a large pressure cooker along with the carrots, beans, potatoes and cauliflower. Cook till done.
Step 3:  Heat oil in a kadai and roast to a light brown the ingredients given above for the masala. A nice flavor starts coming when it is roasted.
Step 4:  Grind it to a coarse paste when cool. Keep aside.
Step 5:  In the same kadai add the oil and ghee for seasoning and add the mustard seeds. Let it splutter and then add the shallots (baby onions/sambhar onions), fry till lightly browned. 
Step 6:  Add turmeric powder, ground masala, stir well and then add the tamarind juice (appx 1 1/2 - 2 cups).  Add about 1 1/2 tsp of salt and the peas and let it simmer. 
Step 7: In case Tamarind juice is less you may add some water. When it boils well add it to the cooked rice-dhal-vegetable mix.
Step 8:  Mix well and allow to  simmer on a slow flame. When it gets nice and piping hot, garnish with coriander leaves. Drizzle 1 tbsp ghee and mix well. 

To Serve:
Serve hot with raita and baby potao fries.Potato chips too!!

Rasam Powder

This lovely Rasam Powder recipe has also been handed down from my MIL. It’s very simple to make and that’s what I love about this recipe. Absolutely divine and flavorsome... To boost health benefits, add some freshly crushed garlic while making rasam.

Preperation Time:  20 mins        Quantity:  1 1/2 cups

Ingredients: 

•  Red Chillies (long variety)    1 1/2 cup
•  Coriander seeds    1 cup

•  Cumin Seeds or Jeera    1 tbsp

•  Peppercorn   1 tsp
•  Chana Dhal    1 tbsp
•  Curry leaves   1/2 cup

Method: 

Step 1: Dry roast in a pan all the above mentioned ingredients until you obtain good aroma or until the color of the seeds changes to light brown and crisp. 

Step 2: Leave the mixture to cool and finally grind them in a mixture grinder until you obtain a smooth powder.Add 1/2 tsp of turmeric powder while powdering and mix well.

Step 3:  Now the Rasam Powder is ready. Transfer the powder to an air tight container to retain the freshness and aroma of the powder.

Podi varieties

Next in the series of my blog is the podi varities. Podis are an interesting amalgamation of the choices spices. Every family has its own version of making the podi's and here I am posting our collection, the way my mother and mother in law use to prepare.When you run out of time or do not have the mood to cook or feel lazy to cook,then these podi varieties will come in handy. You can prepare them whenever you find time and store them in  dry air tight bottles and enjoy them whenever you want. 

Click on the podi's below for the recipes:

1. Sambhar Podi.

2. Rasam Podi.

3. Karuveppilai Podi / Curry Leaves Powder.

4. Kothamalli Podi/ Coriander Leaves Powder/ Cilantro Powder.

5.  Andhra Nalla Karam Podi.



Keep watching this page for more updates......

Sambhar Powder

I am sure everyone has their own version of making Sambar powder at home. We always have requests from friends for packs of this Sambhar Powder. This is from my mother in law's handwritten book. So I thought that I could share her Sambar powder recipe here. Sambar is on our menu at least thrice a week.It is a very famous stew like dish in South India. It is made in several different styles and mostly eaten with rice. Even in rice, there are a variety of rices. Many eat with polished rice while others prefer Red rice which has the hull intact. It is indeed very tasty. I believe the secret of the intense aroma of a well made Sambhar is the Sambar powder. My MIL has a long story of how she obtained this particular recipe. I will post her interesting story later on. All I can say is, this particular dish can be traced back to atleast 50-60 years!! No wonder, it’s a timeless recipe with a priceless taste.

Preperation Time: 20 mins        Quantity: 1 1/2 cups

Ingredients:
•  Red Chillies (long variety)     1 1/2 cup
•  Coriander seeds      1 cup
•  Fenugreek seeds     1 tsp
•  Chana Dhal     1 tbsp
•  Curry leaves     1/2 cup

Method: 

Step 1: Dry roast in a pan all the above mentioned ingredients till light brown ans crisp. 

Step 2: When it is cool powder them fine. Add 1/2 tsp of turmeric powder while powdering and mex well.

Step 3:  Store in air tight container till use.

The Rajs' Kitchen Tip:
Adjust red chillies according to your spice level 1 1/2 cup can be increased to 2 cups if you prefer little spicy.

Contact us

For quick answer please email us @
therajskitchen@gmail.com

Doctor At Home

Looking for simple, natural cures for common ailments with no side effects? Home remedies offer natural cures with simple, natural ingredients such as honey, fruits, vegetables, herbs and natural oils.
Delve into our Home Remedies page and experience simple methods of curing common ailments at home with easily available, low cost ingredients and rest assured that you will stay healthy and happy.

This is the premiere page for exchanging home remedies with others around the world. Herbal treatments and alternative health are growing in popularity as more and more people discover what they have to offer. This page archives home remedies for a wide range of topics.

A-Z Home Remedies

Easy Remedies for

1.  Acne

2. Acidity

3. Backache

4. Cold

5. Cough

6. Diabetes

7. Diarrhea

8. Dizziness

9. Ear Ache

10. Fever

11. Headache 

12. High Blood Pressure 

13. Indigestion

14. Low Blood Pressure

15. Morning Sickness

16. Nausea

17. Nose Bleed

18. Obesity

19. Pimple

20. Piles

21. Toothache

22. Vertigo

23. Vomiting

24. Weak Memory

Festival Recipe

We Tamilians celebrate a lot of festivals with great enthusiasm and religious fervor. A lot of importance is given to both religious aspects that is the puja, decoration etc and the grand feast that is prepared as Naivedyam (offering) to the God and then shared among family and friends. These Festival recipes are traditionally handed down from our elders and we are taught to prepare the Festival Neivedyams with great dedication and respect. 

Upcoming Festivals: (Click on the Festivals to view the recipes)

GANESH CHATURTHI RECIPES

fruit Jelly

A nice and light dessert genearlly liked by everyone. 

 

Preparation Time: 5 minutes       Cooking Time 5-7 minutes 

Serves 4-5

Ingredients: 

• Raspberry Jelly crystals   1 cup

• Sugar   2 tbsp

• Water   1 cup

• Apple    1/4 cup

• Grapes   few

• Any other fruits of your choice

Method:
Step 1: Heat the water till just warm.
Step 2: Dissolve  the Raspberry jelly crystals or any other fruit jelly of your choice and stir well. Pour into a moist jelly mould and allow to set.
Step 3: Watch it start to set and thicken slightly.
Step 4: Keep in the fridge when cool.
Step 5: Chop the fruits and keep ready
Step 6: After about 10-15 minutes when the jelly thickens stir in the chopped fruits and allow to set

To Serve: 

Turn the jelly mould upside down on a plate and decorate with an icecream or  few cherries.

Thenga aracha Kozhambu(Coconut sambhar)

This recipe is a special Kozhambu that we prepare in our house on weekends or special occasions. This is one of my hubby's favorites. Apart from eating with hot rice, this Kozhambu goes very well with Idli, Dosa's and poori. You can add a variety of vegetables. My choice is Pumpin (Poosanikkai), Okra (Vendakkai), Drumstick (Murangakkai) and Colacasia (Seppankazhangu).

Preparation time: 5-10 min             Cooking time: 10-15 mins

Serves: 4

 Ingredients:
 • Tamarind juice    1 1/2 cups

 • White pumpkin cubes diced    1/2 cup      
 • Yellow pumpkin cubes diced    1/2 cup 

 • Drumstick   1
 • Flat Beans   5-10
 • Carrot   1
 • Ladies finger  8-10
 • Salt     1 1/2 teaspoon
 • Turmeric powder     1/2 tsp
 • Hing powder    1 pinch

For grinding
• Grated coconut     1/3 cup
• Urad dhal    1 1/2 tsp
• Methi seeds     1/2 tsp
• Red Chillies       8-10
Heat a tsp of oil and fry the above ingredients, except coconut. When golden brown, remove from the pan add coconut and let it cool.Grind it to a coarse paste.

For the seasoning  
• Coconut Oil/refined oil    1 tsp
• Mustard                   1/2 tsp
• Chopped curry leaves       few

Method:
Step 1: Take the tamarind juice in a heavy bottom pan.
Step 2: Add the cut vegetables, salt, hing powder and turmeric powder
Step 3: Simmer on low flame for 8-10 minutes or till the vegetables are done.
Step 4: When the vegetables are cooked add the ground masala and boil it in low flame for 2-3 mins. Check the consistency of the sambhar as per your preference.
Step 5: Season in coconut oil with mustard and chopped curry leaves.
 

To Serve
Serve hot with rice and fried pappadam.

Palak Paneer:

A very easy to make and tasty subzi!! A favourite in our family... the yummmy Palak Paneer. Very tasty and with all the goodness of Palak. Here is a simple way to make it.

Read More!

South Indian Main Course:

       [+/-]Rice Varieties

                         •   Andhra Pulihora
                         •   Lime Rice  
                         •   Bisi Bele Bath

         

 

More lunch and dinner ideas will be updated soon.

About Me

Hi...

I'm a home maker.
An entrepreneur.
A doting wife
A loving mother.
A businesswoman.
A temple goer.
A temple run player.
A home bird.
A traveler.
A rasam connoisseur.
A cocktail party hostess.
A payasam patron.
A brownie baker.
A devotee of iyappa and the IPad
And Saibaba and the Samsung S2.

I'm Saras.

A warm welcome to you on my blog!!!

This blog is a collection of vegetarian recipes that I have been cooking for years but have never penned  down. I begin this exciting journey with a lot of encouragement and support from my family.

My mother and my mother-in-law were great cooks and I have acquired a lot of my culinary skills from them. My journey through the kitchen has been a rather challenging one of having to churn out one good meal after another, and facing up to the appreciation, and some criticisms,  from my foodie husband and two food-loving sons.... now joined by my daughters-in-law. They have all truly made me the versatile cook that I am today. It of course meant that they got most of my experimentation and I reaped the rewards!! Fortunately for me, I gradually started enjoying my cooking and now feel a real sense of  accomplishment at being able to host a delicious meal for anywhere between 5-50 people effortlessly.

I have always enjoyed sharing my favorite food recipes and tips/tricks with people  I now hope to bring the same enthusiasm for cooking into this blog. It will feature food that’s diverse, delicious, and not so difficult to cook.  I look forward to your feedback and suggestions along with those from my family 

Breakfast

You must have heard " Have breakfast like a king, lunch like a prince and dinner like a pauper"

If you are looking for good vegetarian breakfast ideas, you have reached the right place. Try our easy to cook breakfast recipes which will give you all the nutrition for a busy day.

1. Vermicelli Upma
2. Dhalia Khichdi
3. Kozhakattais
4. Onion Vada
5. Aloo Parata

6. Sabudana Khichdi

7. Venn Pongal

We will be updating this page regularly. Watch out  for new posts

Aloo Kurkuri  
A crisp snack made from Potatoes and Gram flour. An ideal snack to go with a cup of hot tea on a rainy day. It is sure to be a hot favorite with children. Spicy, tangy and crisp.

Read More!



Bread Roll

Bread roll is all time favorite Indian dish. It is a very heavy dish but most yummy and it has many variations in terms of stuffing.

Read More!

Chocolate Brownie

Let me start this blog with a delicious Brownie recipe.Sometimes, you’re just really craving for something sweet and chocolatey.

 Read More! 




Chocolate Chip Muffin

Today’s recipe is a simple muffin gone chunky Golden chocolate chip muffins baked in the kitchen Talk about a treat for your mouth!  These are not the healthiest muffin to eat but now come on….. nothing a dozen would ever hurt.

Read More!




Fruit Jelly

A nice and light dessert genearlly liked by everyone

Read More!

Sweets

Kasi Halwa

A  delicious halwa made from white pumpkin. A good combination in tiffin with bajji or bonda on special occasions!!!

 Read More! 

Neyyappam

Another important neiyvedyam for Ganesha!

An absolute delicacy... the yummy neyyappam... our family favorite!! A delicious sweet made with jrice flour, wheat flour and jaggery. 

Preparation time: 10-15 min         Cooking time: 10-15 mins

Serves: 4-5

Ingredients:
• Rice flour 1/2 cup
• Wheat Flour 1 cup
• Jaggery  1 cup
• Banana 1
• Coconut cut pieces 1/4 cup
• Cardamom powder a pinch
• Ghee 3 tbsp
• Oil for frying

Method:
Step 1 Dissolve the jaggery in 1 1/2 cups water and strain out any impurities.
Step 2: Add gradually the rice and wheat flours. Mix well.
Step 3: Add mashed banana,finely cut coconut pieces and the cardamom powder. Mix thoroughly without any lumps till you get a smooth batter. It should be of dropping consistency
Step 4: Add a tbsp of the ghee and mix.
Step 5: In a Appa Kuzhi or a frying pan heat oil and the remaining ghee. Spoon a small ladle full of the mixture when the oil is hot but not smoking. Turn it onver a couple of times and when nicely browned take it on a kitchen tissue and let the excess oil drain off. Arrange them in a bowl ready to serve

Ammini Kozhakattai/Mani Kozhakattai

Ammini kozhakattai are mini delicacies which are usually made with the  leftover outer dough of the Kozhakattais that we make during Ganesh Chaturthi.These make healthy, cute evening snacks to which will be enjoyed by kids. According to my husband this is the  tastiest of the kozhakattais. Ammini Kozhakattai or also called as mini or mani kozhakattai -  After making the other Kozhakattais we have leftover outer dough so we can make these mini kozhakattias with it in no time.

This is also offered to Lord Ganesha (pillaiyaar) on Ganesh Chaturthi day.

 

Preparation time: 10-15 min         Cooking time: 10-15 mins

Serves: 4-5

Ingredients needed: 

• Raw rice -    1 cup
• Sesame seed Oil -    1 tsp
• Salt -    a pinch
• Water -    1 cup

For the seasoning
• Oil - 1 tbsp
• Mustard seeds -1 tsp
• Asafoetida/Hing – pinch
• Curry leaves - few
• Grated coconut - 1/4 cup
• Salt as per taste
Heat 3 tsp of oil, add mustard seeds, when mustard splutters, add uraddhal, curry leaves and the steamed crumbled dal. Mix it well. Add the steamed amminis(rice flour balls) and mix well. Keep on a low flame for 4-5 minutes. Toss welland transfer to serving bowl. It is now ready to serve. 
 
For the Masala:
Urad dal - 1/2 cup
Green chilli – 4-5
Hing/asafoetida - a pinch
Salt as required 
Soak urad dal for 1 hour. Drain the water and grind it with green chillies,asadoetida and salt coarsely. Steam it in an idly pan for 10-15 minutes. After it cools, crumble it well. You can use the mixie for this-just whip it for a second. Keep aside

Method:
Step 1: Make mini even-sized balls as in the picture above and steam it on a plate for 7-10 minutes. Allow to cool.

To Serve: 
Sprinkle some Idly molaga podi on the Amminis and serve hot.

Konda kadalai (Chickpeas) Sundal

Sundal can be made with any bean seed of your choice though chickpeas is verycommonly used. A healthy snack which is low in fat and high in proteins. Not only as neiyvedyam for Ganesha or during Navaratri, the sundal is a quick healthysnack for every one. You can have even it as a tea time snack or party snack with drinks also.

Preparation time: 10-15 min        Cooking time: 20-25 mins      

Serves: 6

 


Ingredients:
 • Chick peas  -   1 cup

For Seasoning: 
• Mustard-    1 tsp
• Urad dal -     1 1/2 tsp
• Red chillies -    2 broken into pieces
• Hing/ asafoetida -    2 pinches
• Curry leaves -   little
• Coconut –   chopped fine 1/4 cup 
• Oil -   2 tsp

Method:
Step 1: Soak chickpeas in water overnight. Rinse well, add fresh water andpressure cook with required salt till soft.The chickpeas should be soft but notmushy. Drain the excess water and keep aside.
Step 2: Heat oil in a pan and add mustard seeds when it splutters, add uraddal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.
Step3: Add cooked chickpeas and chopped coconut and stir well. Transfer on to abowl and garnish with coriander leaves, raw mango pieces (if in season) andgrated coconut. Mmmmm niceJ)

Medhu Vada

Medhu vada is one of the most popular snacks from the South India. It is one of the important items on the neivedhyam list for Ganesh Chaturthi. It is made from urad dhal and deep fried. It is best served hot with idly and sambar for breakfast. It's exquisite flavor and deep aroma will certainly tickle your taste buds. I love these vada's for their crisp texture and divine taste. 

Preparation time: 30-45 min        Cooking time: 10-15 mins      

Serves: 6

Ingredients:

 • Curry leaves   few
 • Cut coriander leaves   few
 • Plastic sheet or banana leaf for making vadas

 • Oil for frying

Preparation for batter:

 

 • Urad dhal    1 cup

 • Green chillies     5-6

 • Ginger    small piece

 • Salt   1 teaspoon

Wash and soak the urad dhal for 1 1/2 half hours. Drain the water and grind itl with green chillies, ginger and salt in a mixie or grinder till it is nice and fluffy like shown in the above picture and keep aside

Method:
Step 1: After it rests for 10-15 min add finely chopped coriander and mix well.
Step 2: Heat oil in a pan, wet your palm (or Plastic sheet or banana leaf), take a small portion of it, pat it in your palm, make a hole in the center and drop it in oil. (It should rise quickly to the top)
Step 3: Fry them in medium flame until they turn crispy and golden brown. Drain them on kitchen paper to remove excess oil from it.

 To Serve: 
Vada is delicious as such and even more delicious when soaked in sambar or rasam or curd (Dahi Vada).

The Rajs' Kitchen Tip:

Do not add too much water while grinding the urad dhal. Just keep sprinkling water The thicker and fluffier the batter, the vadas will turn out crip and less oily. The trick is in grinding the batter. In case your vadas don't turn out crispy, add a tsp of rice flour and try out.

Ellu (Sesame seeds) Kozhakattai

You may have already read about the preparing of the outer covering for the kozhakattai in detail under the Vella Kozhakattai. So you already have the outer covering made and ready. Let us know go ahead and prepare the exotic Ellu(Sesame) filling for this variation. The Ellu Kozhakattai has a distinct taste and is liked by many people. The shape also is different and triangular.

Preparation time: 10-15 min        Cooking time: 10-15 mins
Serves: 4-5

Ingredients needed for Ellu (Sesameseeds) kozhakattai
• Sesame seeds (white or black) -    1/3 cup
• Jaggery -    1/3 cup (grated)
• Cardamom powder -    1/4 tsp 

Method:
Step 1: Wash, clean sesame seeds and dry it well.
Step 2: Dry roast it until it splutters. Keep it aside
Step 3: Dry grind sesame seeds, jaggery and cardamon in the mixie for a few seconds. Make 10-12 small balls out of it. Now the stuffing is ready.( if you cannot make balls out of it, you can keep a tsp of stuffing)

Now to prepare the Ellu Kozhakattais
Step 1: Take the prepared rice flour dough, knead it well and make even sizedballs out of it. Grease your palms with oil, keep the dough and flatten it intoround shape with the other hand. 
Step 2: Now keep prepared stuffing or a tsp of the prepared stuffing on it andclose it in a triangular shape as seen in the picture above.
Step 3: Repeat the process for the rest of the filling.
Step 4: Arrange all the prepared Kozhukattais on a greased steaming plate and steamcook for five to seven minutes or till done. 
Step 5: Wait for 10 minutes for it to cooldown and transfer carefully on to a plate. 

Your delicious Ellu Kozhukattais are ready.