Tag Archives: cooking recipes

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe


Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.


  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp


  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.



Millets Modak recipe / Millets Poorna Kozhukattai recipe / Millets Kozhukatti maavu recipe


Wishing everyone a Happy Vinayagar Chaturthi

Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…

Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –

Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Kozhukattai recipes.

Let me share the recipe…


  • Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
  • Ragi / Finger Millet flour (store bought) – 1 cup
  • Grated coconut – 1 cup
  • Sugar or Crushed Jaggery – ¾ cup
  • Cardamom powder – ½ tsp
  • Salt – 1 tsp

Making of Millets Modak / Millets Kozhukattai –



  • Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
  • Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
  • If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
  • When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
  • Steam the modak for 5 mins in steamer, remove it from fire.

Serve warm.


Smoked Green Tea Duck / How to Smoke Duck with Green Tea at home / Vietnamese Style Smoked Green Tea Duck


Few months back I started my YouTube Channel, being sharing the making of food right from my kitchen. It has been the most toughest job for me, which includes right from the shooting, arranging ingredients, setting up the tripod, fixing the camera, selecting the recipe, tools for cooking and then the editing with a Intro Video and an end card. Do support me with your subscriptions, likes, comments and shares to my youtube which gives more energy and encouragement. STAY TUNED WITH MADRAASI (OUR YOUTUBE CHANNEL) ON EVERY WEDNESDAY’S.

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Exotic Wednesday by Madraasi

But now I feel ok with these process, and so thought of trying out something new, which most of us think as toughest task but sharing the way of making it very simple – on Wednesday’s as EXOTIC WEDNESDAY in my You Tube Channel that includes both vegetarian and non-vegetarian right from the starter till dessert.

The very first share is my Smoked Green Tea Duck, as most of live in an apartment, we feel that making a smoked dish would be the toughest due to the lack of space, smoke and the right quantity of heat. But do you know that it can be made very easy and simple, only it consumes time.

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegardener.

Smoked Green Tea Duck was one such simple, easy and delicious food, that consumes 30 to 40 mins for cooking, as duck consumes time to get cooked compared with chicken. You can attempt this same dish with a chicken or you can also change the marinate as you prefer. I thought of taking it in the Vietnamese Style – as they grow tea in bulks, they infuse tea in most of their foods. Recently I got a pack of tea from Tea Box for review, and felt the strong and wonderful flavor of tea, so decided to procced with the TEA BOX – GREEN TEA with Mint flavor.

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Duck was very well smoked with the flavor of green tea, at first I marinated with masala (Indian style). I have infused regular brown rice, you can also substitute it with black rice, regular rice or even millets but only the flavor differs. I have used Full Duck, you can also use breast pieces or medium pieces but the thing is the cooking time differs, as it would be cooked faster. Let me share the recipe…


  • Full Duck – 1 no
  • For Marinate:
    • Red chilli powder – 2 ½ tsp
    • Coriander powder – 4 tsp
    • Turmeric powder – ½ tsp
    • Salt to taste
    • Lemon Juice – 1 tbsp
    • Aluminium Foil – 4 to 5 sheets
    • Olive oil – 2 tbsp
  • For Smoking:
    • Green Tea Leaves – 2 tea bags (TeaBox – Mint Green Tea)
    • Brown or Black Rice – 3 cups
    • Star Anise – 3 nos
    • Cinnamon (1 inch) – 2 nos
    • Bay leaf – 3 nos
    • Cloves – 5 nos

Making of Smoked Green Tea Chicken –


  • Wash and clean the duck, dry the duck. Keep it aside.
  • In a bowl, take all ingredients given under marinate, mix it well by adding little water.
  • Slit the duck in many places, rub the masala all over the duck in each and every nook and corner (refer the video), use only your hands for rubbing the masala.
  • Keep it aside and let it marinate for 2 hours.
  • Heat a vessel, pour olive oil and roast the duck evenly on all sides for 10 to 15 mins.
  • Once roasted well, remove it from the vessel and keep it aside.
  • Take a big vessel with the lid, place the aluminium foil all over the vessel, if possible you can also wrap the lid with aluminium foil (this process is done to avoid the vessel from getting spoiled).
  • Now sprinkle the rice in the bottom of the vessel, so that it should form as a bed.
  • Sprinkle the spices over the rice.
  • Place a stand over the rice and gently place the roasted duck over the stand, cover with the lid.
  • Turn of the flame and place the vessel over the flame (cook in medium flame).
  • Place a weight over the lid, so that the smoke doesn’t escapes out of the vessel.
  • Cook for 30 to 40 mins, remove the lid only after 30 mins, check whether is duck is cooked.
  • If it’s not cooked, cover, place the weight over the lid and cook for another 10 mins.
  • Remove it from fire.

Serve hot with toasted bread, salad and mayonnaise.