Sunday, December 30, 2012


Malai Paneer
As a paneer lover, I usually experiment a lot of dishes with it. When I wanted to try a tasty paneer recipe as a side dish for roti, I came across this one, in a tamil magazine. Tried it immediately as its very easy and quick to prepare. So if your looking for a tasty and easy to prepare paneer side dish then Shahi paneer is a good choice. Here you go for the recipe......

Sunday, November 4, 2012


toast sandwich

Vegetable Sandwich is my all time favorite be it toasted or plain. I generally make lot of variations in the stuffing, by using different vegetables and the spice powder.  Here is one such stuffing, which is very tasty and easy to make. I avoid butter for toasting, instead used olive oil, as it gives the same crispiness to the bread. So here you go for the special sandwich recipe......

Monday, October 29, 2012


vegetarian cake

First of all many thanks to my dear friend Aarthi ( Durga ) ( Husband's Cousin ) for sharing this recipe. She is a very good baker. When I asked her for a Easy chocolate cake recipe, immediately she shared this recipe with me.  I tried this and it turned out well. So sharing this great recipe with you all. You all will be very surprised to know the ingredients used in this cake. Here you go for the Instant Eggless cake recipe .....

Monday, October 22, 2012


lobhiya subji

Black eyed beans / Lobia is called Karamani in tamil. During the navaratri festival we prepare this sundal, and offer to god. It is a simple, healthy and Protein packed dish. This can be a ideal evening snack. Here is the recipe..

Thursday, October 18, 2012


Sweet Sundal

Navaratri / Navratri means nine nights in Sanskrit Language, Nava means nine and Ratri means night. During these nine nights and ten days, nine forms of Hindu Goddess are worshipped. Navratri is a very famous festival in india. In south india, it is customary to display Golu ( Exhibition of Various dolls and figurines in odd numbered tires ( Shelves ). When people come to visit a person's house to see the Golu / Kolu, usually they are given prasad ( the offering given to god ) and a small bag of gift. Normally we make Sundal ( South indian style salad ) as prasad. Sundal is made either sweet or savory. Here is a traditional PASI PAYARU Sweet SUNDAL / MOONG DAL  Sweet Sundal recipe .......

Sunday, October 14, 2012


mani kozhukattai

Ammini Kozhukattai / Mini Kozhukattai is a spicy version of Modak without any stuffing. Normally the left over outer covering dough, (which is used to prepare modak) is made in to cute small balls by adding spices , which is then steamed and tempered. This is an ideal evening snack, which will be loved by all. 
Here is my spicy and flavorful version.

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.

For Making Ammini Kozhukattai / Mini Kozhukattai / Spiced & Steamed Rice Dumplings :

Ingredients :

Outer covering of Modak dough - 1 Cup
Green chilies - 2 or 3 No's.
Ginger - A small piece
Grated Coconut - 2 Table Spoon

To Temper :

Jeera ( Cumin Seeds) - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Red chili - 1 No
Coconut Oil - 1 Table Spoon
Grated coconut - 1 Table Spoon
Asafoetida ( Heeng) - 1/4 Teaspoon
Curry Leaves - Few.
Coriander Leaves - 1 Table spoon ( Finely Chopped )

Method :

Grind Green chilies, ginger and coconut to a fine powder. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well, to form a smooth dough. If the dough is very dry you can sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
Steam the prepared small balls for 10 minutes and allow it to cool.
Heat oil in a small pan, add mustard seeds, jeera, dry chilies, curry leaves, asafoetida, then add the steamed balls, sprinkle little salt, fry for a minute or two in low flame, lastly add grated coconut,and chopped coriander and give a quick stir.

Transfer to a serving bowl. Tasty and yummylicious mini spicy modak is ready to eat.

Notes :

You can add  1 teaspoon of red chili powder instead of green chilies.
Pepper powder can also be added for extra spiciness.
This kolukattai ( Modak ) is also called Mani kolukattai / Mani kozhukattai.

Tuesday, October 9, 2012


पनीर पकोड़ा

Me and my hubby both love paneer. So I keep experimenting with lot of paneer recipes. Paneer pakora being the all time favorite :-)  So if you are looking for a simple, easy evening snack to go well with Tea / Coffee, then pakora is the right snack. So lets go the recipe...

Thursday, October 4, 2012


Solam Masala

I Normally cook the corn cobs directly on the stove top, while its still hot I rub lemon juice, chat masala over it, and have it. I came across this recipe, while reading a book  ( some tamil magazine ) and wanted to try immediately, as it had yogurt, Sugar, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all........

Sunday, September 30, 2012


Smoked Eggplant

Eggplant / Aubergine / Brinjal is called Baingan in hindi, and Bharta translates to any kind of mash. It's a very popular accompaniment for Roti / Naan / Flat breads. The smoky smell of eggplant is the highlight in this dish.
In traditional way the eggplant is charred in the heat from burning coal or wood, that way the taste of the dish is more authentic and divine. But I have charred the eggplant using the gas stove ( flame ) So here you go for the recipe of smoky chunky, mashed eggplant ( Baingan Bhartha )

Sunday, September 23, 2012


Vegetarian Pasta

Me and my hubby both love Italian cuisine, so I keep experimenting new dishes with pasta and macaroni.  I have tried the baked version Cheesy Veggie Pasta, but wanted to try stove top method. So tried this Penne in white sauce, which came out really well, and liked it so much. This is an ideal dish for those who love pasta and cheese. I Wanted to try pasta for breakfast so made it with less cheese. 
Here you go for the recipe.

Monday, September 17, 2012


Pandigai Kozhukattai

ULUNDU KOZHUKATTAI is the savory version of MODAK. Urad dal is called Ulundu in tamil. This modak is very tasty, flavorful and very healthy. Do try making this Urad dal Modak for Ganesh chathurthi.  
Here you go for the recipe. The outer covering is same like  Modak ( Sweet version ) / Vella Kozhukattai only the stuffing is different.

Here goes the recipe.......

Sunday, September 16, 2012


vinayagar chaturti Kozhukattai

Ganesh ( Vinayaka ) Chathurthi is a famous festival in India. On this festive day we prepare & offer variety of food for our mangal murthi (Lord Ganesha ) to celebrate and take his blessings. Modak / Mothagam / Kozhukattai is the favorite amongst them to our 'Ganpathi Bappa'. Down south besides Vinayagar chathurthi we prepare kozhukattai during Varalakshmi Vratham  (a festival to propitiate the goddess Lakshmi ). We usually prepare Payasam, Appam , Vada, Sundal, Raw rice Idly and Mothagam for both these festivals. Thanks to my mom who taught me how to make soft kozhukattai / Modak using rice batter. We prepare Sweet & Savory version of modak, and in tamil, it is kwon as Vella kozhukattai (sweet version) & Uppu Kozhukattai (savory version). 

So here goes the recipe of Mothak  / Rice dumplings with sweetened coconut stuffing .......

Sunday, September 9, 2012


pasala keerai paneer masala

Palak Paneer is an all time favorite Indian side dish. It is also popularly known as Saag Paneer. 
Paneer - Indian Cottage cheese is cooked with aromatic, creamy Spinach Puree ( Palak ) / Greens. 
Palak Paneer (Indian cottage cheese in curried spinach gravy) is omnipresent in almost every menu of the indian restaurants. Normally served as an accompaniment for Naan / Indian bread. But goes well with Phulkas / Roti's. 
Spinach is good source of Iron, vitamins and folic acid. I have avoided heavy cream and replaced it with milk. 
So here goes comparatively less fat Palak Paneer recipe.

Thursday, September 6, 2012

CORN ROLLS ( with home made cream style corn )

Crispy Snack

Here is a crispy & different snack, for you all to try. I am sure if you make this at home, it will be a instant hit. I wanted to try something different out of bread, I got reminded of the recipe which I read in Nita Mehta's Cook book. I Tried and it came out really well. I just loved the crispy outside texture and the juicy corn stuffing inside, with a nutty (Sesame seeds) feeling. It was just out of the world.

Just try it, I am pretty sure you will also agree with me.

Sunday, September 2, 2012



Dosa is a world famous South indian dish. I am pretty sure its every one's favorite. You can make Crispy Dosa with the Idly Batter itself. This batter is perfect for making Soft Idli, Crispy Dosa, Kuzhipaniyaram. No need to grind separately for Dosai or Kuzhipaniyaram.

Sunday, August 26, 2012


Worlds healthy breakfast

Idly / Idli the most healthiest breakfast, and a popular South Indian dish. Though preparing the batter is a long process, but once done, it makes life easy. Can be stored in fridge for 5 to 6 days. I normally grind it in huge volume and refrigerate. It is a multi purpose batter, which can be used to make different dishes like Idli, Dosa, Uthappam, Kuzhipaniyaram, even bonda's etc. This batter not only gives very soft Idly, but also crispy dosa. If the batter beomes sour , you can make uttappam. I normally don't use store bought idly dosa batter, as it's not healthy and hygienic.

Sunday, August 19, 2012



Me and my hubby love badam / Almonds. I generally use badam in most gravies / sabzi's instead of coconut. I wanted to try some sweet recipe, the first thing that came to my mind is badam halwa :-) I referred few sites to get an idea, and came up with my version. It came out perfect and tasted really really yum. My hubby said it said so good :-) So give it a try once, you will for sure agree with me.

Sunday, August 12, 2012

Eggless Chocolate Cake / Microwave Cake

Quick chocolate cake

Here is an easy Eggless cake recipe, which can be made in just 2 minutes. I used a microwave safe coffee mug to prepare this recipe. It's very simple and mess free. So here is the recipe of chocolaty, soft, spongy Microwave Mug cake...

Sunday, August 5, 2012

Phirni / Rice Pudding

Pal Payasam

Phirni / Rice Pudding is an rich creamy dessert, and a very popular north indian sweet. It taste pretty much same like Kheer or Payasam, but the difference is of texture and cooking time. Here is the recipe...

Tuesday, July 31, 2012

Sambar Recipe

Hotel Sambar

Here is an easy and tasty sambar recipe, I Learnt this recipe from my sister. I happen to taste this sambar, when I visited my sister (Srimathi) in chennai a year back. She made Pongal and this sambhar as side dish. I was totally in love with that sambar, and got the recipe from her, then tried it with idly. My hubby liked it so much to the extent naming this sambar as Srimathi Sambhar :-) So whenever I make dosa or idly, he says prepare srimathi sambar as side dish. So here is a recipe of Ghee sambar.....

Wednesday, July 25, 2012

Paper roast Dosai / Dosa

I am sure dosa, is everyone's favorite. No Wonder Masala Dosa is among, the top 10 dishes to try before you die :-) So here is a cripsy dosa recipe, for you all to try. I made kuzhipaniyaram ( pan fried fritters) the other day, and had left over batter. So tried making dosai out of the left over batter of kuzhipaniyaram, and it came very thin and crisp. Exactly like paper roast dosa. 

Monday, July 23, 2012


I always wanted to try different recipes out of oats, as its very healthy and filling too. So it makes it ideal to have oats in any form for breakfast. I have tried OATS DOSA, OATS IDLY which came out well, and tasty too, So this time I wanted to try out a combination of Oats and vegetables, which is at the same time easy to prepare too. Here goes the recipe of Oats vegetable kozhukattai / Oats vegetable dumpling, a tasty and quick breakfast recipe.....

Wednesday, July 18, 2012


We prepare Ulundu vadai / Vada for most of the Indian festivals. It is very easy to prepare, just that some tips has to be followed to make it very crispy. Here is goes the recipe of Crispy Ulundu vadai / Medhu vada / Vada.....

Sunday, July 15, 2012


Gobi Manchurian is a juicy and crispy dish made out of cauliflower. It is an excellent side dish for Fried rice. Here goes my version of Crispy Gobi Manchurian dry recipe which is an excellent starter......

Monday, July 9, 2012


Normally we make keerai masiyal or keerai sambhar or keerai poriyal, I wanted to try something different at the same time healthy and tasty too,  so tried this recipe and it came out very well. In this recipe I have used Mulai keerai / Amaranth Leaves , you can use any type of Keerai/greens. Here is the recipe of Mulai keerai rice / Amaranth leaves rice.....

Thursday, July 5, 2012


I usually make rava dosa often at home, as me & my hubby like it very much. I have tried oats rava idly (which was a hit :-) ) with instant oats, so wanted to try out dosa, without any compromise in taste and crispiness like rava dosai. This version of dosai came out crispy, tasty and also easy, quick, and healthy. So thought of sharing the recipe with you all......

Monday, June 25, 2012

Masala Idly - (Low Fat Version)

I Usual make Idly Upma with left over idlies. I wanted to try fried idly for change, but didn't want to deep fry it, as idlies will consume lot of oil. So tried baking the idlies in oven. It turned out super crisp, and tasted similar like deep frying it. We all liked this version of masala idly, so thought of sharing the recipe with you all. Here goes the recipe....

Friday, June 22, 2012


I learnt this mexican recipe from my sis in law, who is in US. At first I was skeptical, in adding yellow squash/parangikkai with greens, but believe me its an awesome combination. It tasted so good, so try this Veggie bean quesadilla (pronounced as 'kay-sah-DEE-yah') Here goes the recipe.....

Sunday, June 17, 2012

Easy Aloo Pepper Fry

Potato pepper fry is a very easy to make yet tasty side dish. It goes well with sambhar sadam or any variety rice. But I always have this along with dal bhat aka paruppu sadam. I love that combination :-) 
so here goes the recipe for the simple aloo pepper curry.......

Friday, June 8, 2012

Dal Bhat

Here is a recipe which is mildly spiced and good for health. Dal / lentil is rich in protein. 
So here goes my version of paruppu sadam aka dal bhat ......

Saturday, June 2, 2012

Aloo & Capsicum Fry/Curry/Sabzi

Potatoes are called "Aloo" in hindi. Aloo & Capsicum fry/sabzi aka Potato capsicum curry is a simple yet very tasty recipe. It's very flavorful and easy to make. A very good combination for rice as well as roti. Here is the recipe......

Wednesday, May 30, 2012

Schezwan Noodles

Here is the spicy, tasty and very popular schezwan noodle recipe. Using the home made schezwan sauce in the recipe makes it even more tastier than the store bought one.
The boiled noodles with stir fried vegetables in schezwan sauce makes for a healthy and tasty tiffen or snack choice.... So here goes the recipe of schezwan hakka veg noodles loved by all :-)....

Sunday, May 27, 2012

Khaman Dhokla

Khaman Dhokla is a very popular savory snack of gujarath, made out of gram flour i.e chick pea flour. It is also called dhokra. It is very easy to make and can be made in a jiffy. So here is the recipe for the super soft and spongy dhokra.....

Thursday, May 24, 2012

Coriander Rice / Kothamalli Sadam

I learnt this recipe from my sister, she is a wonderful cook. She experiments lot of recipes. Which ever recipe comes out good, she shares it with me, this is one such recipe.  It can be made in just 10 minutes, with left over rice. Can you believe it ??? yes !!! It is that easy. Normally I used to make lemon rice or curd rice with the left over rice, but my sister told me to try this recipe, and I simply loved it.  It's a very simple, quick & tasty rice variety. Here goes the recipe.....

Sunday, May 20, 2012

Phulka / Puffed Indian Bread

I Love roti/phulka more than rice. I learnt the art of making soft phulkas from my MIL, she makes super soft phulkas in no time. I used to assist her when she makes phulkas, so took her tips and followed it, now I'm happy that I getting soft well puffed phulkas. From my experience It's not a rocket science, its very easy to make just few things to be kept in mind. Make sure to follow the points I have given in the notes section. Here is the recipe....

Thursday, May 17, 2012

Veggie Wrap / Kathi Roll

I happen to taste veggie wrap / Kathi roll in Bangalore, and I simply loved it. I wanted to try it out with some of my favorite veggies. It's a simple yet very filling and healthy dish. 
It is also called Vegetable Frankie or Kati roll. Here is my version of Veggie wrap....

Monday, May 14, 2012

Green Chutney / Hari Chutney

Green/Hari Chutney is a multi purpose & most favorite accompaniment be-it pakora, sandwich, chaat, papad, dhokla,samosa's.... I know the list is endless :-) It's a very tasty chutney/dip. You can store it in fridge up to a week. Here is the recipe of Indian green sauce/Dip/Chutney......

Thursday, May 10, 2012

More Kali / Spiced Buttermilk Porridge

Buttermilk is called "More" in tamil.  As this dish is prepared out of more/Buttermilk its called "more kali/Kuzhu" Some call it kali some call it kuzhu (Porridge). It's an easy traditional southindian tiffen variety. If you ran out of vegetables this dish comes in handy. My mom makes the best more kali, she is an awesome cook. I learnt this recipe from her....

Sunday, May 6, 2012


Tomato soup is every one's favorite. Nothing can be as comforting as a bowl of home made tomato soup. Try this tomato soup which is easy to make and more important very healthy. I have replaced corn flour / All purpose flour with carrots to give a healthy substitute.This also provides body and rich color to the soup.....

Saturday, April 28, 2012

Crispy Bitter Gourd/Karela/Pavakkai Chips

I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this  :-)

Tuesday, April 24, 2012

Easy Salsa Dip

Here is an easy salsa dip for you all to try. You can have this with chips, pappad, veggie bean tortillas, toasted bread ect.... Here goes the recipe 

Saturday, April 21, 2012


             Check out the updated picture and try out the yummy pizza right away :-)                      

Wednesday, April 18, 2012


Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)

Ingredients : 

Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.

To Temper :

Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon

Method :

In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.

Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.

Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.

Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.

Variation :

You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's. 

Monday, April 16, 2012


Ingredients :

Broccoli - 1 Small Flower
Onion - 1/2 No (Medium Size)
Garlic - 2 pearls.
Pepper - As required
Salt - As per taste
Butter - 2 Teaspoon
Maida/All Purpose Flour - 2 Teaspoon
Milk - 1/2 Cup
Olive Oil - 1 Teaspoon

Method :

Cut the broccoli into small florets and put them in to warm water with salt, so that the worms or insects if any will come outside.

Heat olive oil, and butter in a pan, add onions and garlic saute with a pinch of salt, until translucent, now add maida to it and saute for a minute, then add the broccoli pieces, add enough water and cook covered until it is done. Now pass through a sieve and reserve the stock, and puree the solids (cooked onion, garlic, and broccoli pieces) in a blender. Now in a pan, add the stock, milk, and puree (adjust the consistency with water) and bring to a boil, now add salt, and pepper powder accordingly. For garnishing you can add sliced almonds to it. Serve hot with toasted bread or soup sticks. 

Variation :

You can add a small tomato chopped in to pieces along with onions and garlic, for a little tangy taste.

Thursday, April 12, 2012

Carrot Kheer (In a Jiffy)

Ingredients :

Carrot - 2 Table Spoon (Finely Grated)
Milk - 1 Cup
Sugar - 3 Table Spoon or (Adjust accordingly)
Cardamom / Elachi powder - 1/4 Teaspoon
Saffron (mix with a teaspoon of milk) - A Pinch (Optional) 
Ghee (Clarified butter) - 3 Teaspoon
Cashews / Badam / Pista - for garnishing.

Method :

Heat pan, add ghee  and fry cashews till golden brown, and take out the cashews and keep it aside. In the same pan and carrot (Grated), saute in medium flame for about 2 to 3 minutes, now add milk and sugar and bring it to a boil, and simmer for 5 minutes. Add cardamom powder, saffron and mix well. Enjoy the Kheer hot or cold :-)

Notes :

In my opinion the kheer tastes good even more .... when served chilled :-)

Monday, April 9, 2012

CORN POLENTA (coarse-ground cornmeal) UPMA

Ingredients :

Corn Polenta ( Coarse - ground Corn meal) - 1 Cup
Onion - 1 No (Sliced)
Tomato - 2 Nos. (Medium Sized) (Chopped)
Garlic - 2 Pearls (Finley sliced)
Green Chilies - 2 or 3 Nos.
Ginger - 1 Teaspoon (Finely Chopped) 
Asafoetida - A Pinch
Oil - 2 Table Spoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Coriander Leaves - 1 Table Spoon
Curry Leaves - 4 or 5 Leaves.
Lime juice - 1 Teaspoon (Optional)

Method :

Dry roast corn polenta and keep aside. Heat oil in a pan, add mustards seeds, urad dal, then add sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes now add tomatoes and green chilies add asafoetida, and add 3 Cups of water, required salt and bring it to a boil, now add roasted corn polenta, mix well, and cook covered until its done. Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta puma is ready. Serve with any chutney.

Notes :

Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Variation :

You can add finely chopped veggies of your choice :-)

Saturday, April 7, 2012

Schezwan Sauce

For all Spice lover's here is an easy spicy dipping sauce :-)

Whole Dry red chilies - 15 Nos
Garlic - 2 Table Spoon (Finely Chopped)
White vinegar - 6 Table Spoon
Sugar - 2 Teaspoon
Sesame Oil - 2 Table Spoon
Salt - As per taste.

Method :
Soak the whole red chilies in warm water for about half an hour, drain the water from it.
Now in a blender, add red chilies, garlic, vinegar, sugar, salt and grind it to a smooth paste and keep it aside.
Now heat sesame oil to smoking point, and pour over the chili-garlic paste. Mix well. Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.

Wednesday, April 4, 2012

Zesty Mango Rice

Ingredients :

Raw Rice - 1 cup
Turmeric powder - 1/4 Teaspoon
Ghee - 2 Teaspoon
Salt - As per taste

To Saute and grind :

Grated Raw Mango (Sour tasting) - 1/2 cup
Green chilies - 5 Nos
Garlic - 3 Pearls
Grated Coconut - 1 Table Spoon
Coriander Leaves - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Teaspoon

To Temper :

Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Curry leaves - 4 or 5 leaves
Oil - 2 Teaspoon

Method :

Cook rice with enough water, salt and turmeric powder. Heat oil in a pan, add green chilies, garlic, grated coconut, asafetida and sauté for 2 minutes, then add grated mango. Again sauté for 3 more minutes, allow it cool and grind it to a coarse paste. Again heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves , lastly add cooked rice, and mix well. Tangy and Flavorful rice is ready to eat. You can serve this hot or cold :-)

Monday, April 2, 2012

Aapam with Thengaipal / Coconut Milk

Ingredients :

For making Aapam :

Idly rice / Puzhungal arusi / Boiled rice - 1 Cup
Raw Rice - 1 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - As per taste

For making Coconut milk / Thengaipal :

Grated coconut - 1/2 Cup / Store bought coconut milk 150 ml.
Jaggery/Sugar - As per taste
Cardamom powder - 2 Pinch.

Method :

How to extract Coconut milk / Thengaipal : 

Grind the grated coconut / coconut shavings  to a fine paste. Using the hands, squeeze out the water and keep aside. If necessary add little more water and grind them in the blender again. Adjust the thickness accordingly. Repeat the same by squeezing out the water, now add jaggery/Sugar to taste and finally add the cardamom powder. 

How to make Aapam :

Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2 and half hours. Then grind it to a fine smooth paste using a blender. Transfer the ground batter to a bowl. Now add required salt and allow it to ferment for about 18 to 20 hours minimum. Meanwhile take out some 3 Teaspoons of ground batter, pour some 200 ml of water and mix well, and keep this mixture/liquid in fridge.
After 20 hours, when you want to make Aappam, take out the liquid / mixture from the fridge, transfer it to a pan and keep it in medium flame and stir well, so that it becomes thick like a porridge consistency, then add this directly to the fermented batter.

Now take a deep curved pan/ Aapam kadai and wipe it with a cloth, which is dipped in oil.
Pour a laddle full of batter in the centre of the hot pan. Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides. Close it with a lid, and allow it to cook in medium flame for about 2 to 3 minutes. Do not turn it. Cook only one side. open the lid, when there is no uncooked batter, remove it carefully with a flat laddle.

Spongy soft aapam is ready to be served with thengaipal.

Sunday, April 1, 2012

Pakode wali Kadhi

Ingredients :

For Pakodi's :

Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.

For Kadhi :

Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste

For Tempering :

Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon

Method :

For making Pakodi's :

Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.

For Making kadhi :

Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :
Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot
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