Tuesday, November 22, 2011

Vegetable Briyani

I always thought Briyani would taste yummy only in restaurants and never dared to try it at home..My MIL makes briyani once in a week but I never entered into the briyani area until we had a get together at home :)I chopped all the veggies,added masalas as instructed by my MIL and the result was yummilicious…Now I am very much confident of making briyani :)I helped my mom making this today and the result is the recipe here :)The vegetable briyani tasted very much like the one we eat in the restaurants and i am very much contended with the result :)




1 cup

Mixed vegetables(carrot,beans,potato,onion)

1 cup

Big onion


garam masala

1 tsp


as required


as required


2 tsp

bread(cut it into pieces)

2 slices


1 tsp


To grind:

ginger(2 inch piece)


garlic pods


green chilies

as per you savoury level

coriander leaves

1 tsp


For seasoning:

cinnamon sticks 2
bay leaf 1
cloves 4
saunf/sombu 1 tsp



1.Soak rice for 15 minutes and drain water and keep the rice ready.

2.Chop onions and keep it ready.Also chop the veggies into fine pieces.

3.Grind the items given in “to grind” (ginger,garlic,chilies and coriander leaves)to a fine paste.

4.Take a wok and add oil and wait till it gets heated.Add saunf,bay leaves,cinnamon sticks and cloves and give it a quick stir.Wait till nice aroma wafts and the color of saunf turns golden yellow.

5.Add onions and fry till the color changes to golden yellow.Add the ground paste(ginger garlic chilly paste) and stir well till the raw smell goes off.

6.Add mixed veggies followed by curd and garam masala.Stir well and make sure the veggies get coated with the masala.

7.Add the drained rice and mix it well so that it gets coated well with veggies and masalas.

8.Transfer the rice mixture to a pressure cooker and add required water and salt.

9.Cook for 3 whistles and cool down to release the pressure.

10.Take another wok add ghee and once it is slightly hot add the bread pieces and fry it till it attains crispy texture.Do not burn it.

11.Top the briyani with fried breads and serve it with onion raitha or veg kurma.



1.You can add veggies of your choice like peas,cauliflower etc.

2.you can use add mint leaves in the “to grind” list also you can top the briyani with mint leaves.

3.You can also grind saunf with ginger garlic instead of adding it in seasoning.

Wednesday, November 9, 2011

Moong dal Kosambari/Vada Paruppu



When it is Ramanavami my mom prepares vadaparuppu and if it is Tulsi pooja my mom prepare this…Only later I came to know Kosambari is aka Vadaparuppu.When we went to family treat I saw kosambari being displayed and my hubby had it as starter.Though I am not very fond of it I can make this for my entire family.A simple and very easy starter.




Moong dal 2 tbsp
oil 1 tsp
mustard seeds 1/2 tsp
green chilies 2
lemon(small) 1
Salt as required



1.Cut green chilies into fine pieces.

2.Squeeze juice from lemon sans seeds.

3.Soak moong dal in water for 20 mins and completely drain water from it.

4.Take a bowl and add moong dal + salt and stir it well.

5.In a wok add oil and wait till it gets heated.Once it gets heated add mustard seeds and wait for it to splutter.Finally add green chilies and give a quick stir.Add this seasoning to the moong dal and mix well.

6.Finally add lemon juice to the moong dal and mix well.The moong dal kosambari/vadaparuppu would be ready.



1.You can finely chopped raw mango,grated carrot,grated cabbage and grated coconut to the kosambari and make it just an yummy starter.

Monday, November 7, 2011

Yam smash curry/Karnakizhangu masiyal


Yam is one veggie which itches your hand when you touch it or cut it but the medicinal value it has got is just astounding.This is the first time I prepared this  dish and I loved it.Mom makes this often and I learnt the recipe from her.I so much hesitated to cook because of its itchy nature but after knowing medicinal value there is no turn back.


Yam(medium size) 6 to 8
Salt as required
lemon(small size) 1
oil as required for seasoning
turmeric a pinch
mustard seeds 1 tsp
urad dal 1 tsp
Green chilies(finely chopped) as per your savoury level
Curry leaves a sprig
Water 1/4 cup + required water for boiling yam
asafetida a pinch


1.Wash the yam well.cut it into medium sized pieces.Add water to the yam and pressure cook it for 5 whistles.

2.Cool the yam.peel the skin and smash it well to avoid any lumps and add 1/4 cup water and make a semi solid paste.

3.In an another wok add oil and wait till it gets heated.Add mustard seeds allow it to splutter and then add urad dal and allow it to  fry for golden color.Then add finely chopped green chilies,curry leaves,turmeric powder,salt and asafetida and let it fry for 2 minutes.

4.Add the smashed yam paste to the seasoning and allow it to cook for 1 or 2 minutes till all the water in the yam gets observed.remove the yam smash from stove.

5.Squeeze juice from lemon and add this juice to the yam smash and mix well.yummy delicious yam smash curry will be ready.


1.I have heard from my relatives preparing yam with tamarind and samabhar powder.I will try that method as well and post that recipe sometime :)

2.Please add chopped ginger while temperng which gives a very nice taste.

Friday, November 4, 2011

Mullumurukku-Stepwise recipe

Big snap

Mullumuruku is also one of the many savouries we prepared for diwali.Mom is extremely good at making dishes in a jiffy and I always try hard to learn things from her.I thought making mullumurukku is a tedious process but when I started to make it with her,I felt it is an easy recipe.I also gained confidence of making it own all by myself.The yummy crunchy mullumurukku is one of my favourites and I many a times I use it as a side dish for rasam rice :)



Raw Rice 2 cups
split chenna dal 1 cup
moong dal 1/2 cup
Roasted bengal gram 1/2 cup
Butter 2 tbsp
Asafetida 1 tsp
Salt as required
Oil as required for frying
Water as required for kneading




1.Mix raw rice,split chenna dal,moong dal and roasted bengal gram.Give it in mill to get a fine powder out of it.The outcome is mullumurukku flour.

2.In another vessel take mullumurukku flour and add asafetida ,salt and butter.Mix it well to avoid any lumps.Add water little by little  and form a dough.The consistency of dough should be little loose than the chapathi dough.The consistency of the dough is shown below.


3.Take the mullumurukku press and add a portion of dough.Meanwhile heat oil in a wide vessel and wait till it gets heated.



4.Once the oil is hot enough using mullumurukku press make swirls and form a circular mullumurukku in the oil.Wait for sometime till it cooks and turns it gently.Wait till both the sides cooks well and becomes crispy golden color sometimes crispy reddish golden color.Drain excess oil and carefully take the mullumurukku out.



5.Let it cool and store it in a container.


Tuesday, November 1, 2011

Kara Sev


This is also one of the many recipes that mom and I prepared for diwali.My mom always used kara sev spatula for making kara sev.This requires rubbing kara sev dough in the spatula which needs to be kept above the hot oil.I do not want to risk and told by mom to use murukku press and then to break it into rough pieces.The kara sev turned out well though it is not thick in size as we get in stores the reason being the very small hole in murukku press.The next time  I wish I should make thick Kara sev.



Besan flour 1 cup
Rice flour 3/4 cup
Turmeric powder a pinch
Asafetida a generous pinch
Pepper as per your savoury level
water as per the need
oil for frying





1.Powder the pepper into a coarse way.


2.Take a wide wok add besan flour,rice flour,asafetida,turmeric powder and coarse pepper powder and add water to form it as rough dough with no cracks.Make sure that the dough is completely bound well with all the ingredients.The dough is little rough that the chapathi dough.

3.Take the murukku press and add an amount of the dough.Meanwhile heat oil in another wok.

4.When the oil is heat using murukku press make swirls and allow it to cook till the color turns to golden color.

5.Take it out from the oil allow it to cool and break roughly into pieces and hurray kara sev will be ready.you can store it and use it for a week.

Saturday, October 29, 2011

Puli Ingi/Ginger in spicy tamarind gravy-A great way to sneak the ginger into an yummy dish

Puli ingi


I had so much of ginger left in my fridge and the first dish that came to ma mind was “puli ingi”.Though pealing the skin and cutting it into fine pieces is definitely a tedious process I thought of the outcome and tried ma hand on it for the first time.The outcome was just yummilicious.If ginger is not sneaked in this form I am sure I would not even touch the dish.Thanks to Lakshmi mami who gave us the snape shot of this dish and the very same day I tried it and loved it.



Ginger 3 big size gingers
mustard seeds 1 tsp
curry leaves a sprig
asafetida a generous pinch
turmeric powder a pinch
tamarind a small ball size
Green chilies 4
jaggery a small piece
water 2 cups
oil 2 tsp
Salt as required



1.Wash and peal the skin of the ginger.Cut it into fine pieces.

2.Cut green chilies into fine pieces.

3.Add water to the tamarind and squeeze juice from it.

4.Take a wok add oil and wait till it gets heated.Add mustard seeds,once it splutters add curry leaves,green chilies and ginger pieces followed by asafetida,salt and turmeric powder.

5.Stir well in medium heat for 5 minutes and then add the tamarind water and change the flame to high.

6.Wait till tamarind water completely boils …when it gets boiled and before the tamarind water gets completely absorbed add jaggery and stir well and wait for it to solve completely.

7.When all the tamarind water is absorbed and the whole mixture turns to solid,switch off the stove.

8.Allow it to cool and store it in airtight container.



1.You can replace green chilies with chili powder.

2.If you do not want the recipe to be solid you can complete the recipe when it  is at gravy stage.I wanted it to be a solid one and did wait for the tamarind water to get observed.

3.I love to have it as side dish with curd rice

Home made Sambar powder/Sambar Podi


Sambar powder is an essential ingredient in all our households right?I have never seen my mom using store bought powder till date and so is my MIL.When sambar powder is reaching its expiry my mom  immediately prepares the powder in a jiffy and store it for the forthcomings months.Below is the method which my mom uses to prepare sambar podi and the proportions she uses will yield sambhar powder for 3 whole months.You can adjust the proportions according to your nee.



Dry red chilies 1 kg
Coriander seeds 3/4 kg
Split chenna dal 1/4 kg
Tur dal 1/4 kg
Turmeric powder 100g
Pepper corns 100g
Fenugreek seeds 100g



1.Mix all the above ingredients and make it as fine powder.(you can give it in the mill to make it as fine powder).Store it and use it.

Friday, October 28, 2011

Corn flour halwa



One of the easiest sweet I have ever learnt.I thought Kesari was the easiest sweet that can be made in jiffy but only after making this halwa I felt corn flour halwa is very much easy.I prepared this halwa for  diwali and for the first time and it came out well.Henceforth I am gonna make this halwa often :) Also this sweet does not require too much of ghee and it has only 3 major ingredients.Does it not sound sweet?




Corn flour 1 cup
Sugar 1.5 cups
Water 2 cups(approx)
Ghee 2 tsp
Kesari powder a pinch





1.Take corn flour,sugar,kesari powder mix it well and add water to form a watery consistency.The batter should be bit more diluted than dosa batter consistency but do not dilute beyond that.


2.In a wok add this batter and keep it stove.Stir continuously till the liquid turns to solid mass.Add a tsp of ghee and stir well.At one stage the mass will start separating from the sides.Switch off the stove at this stage.


3.Before you start the preparation keep a plate smeared with ghee ready.

4.Add the solid mass into the plate and spread it well.

5.Use a ghee smeared knife and cut the halwa to your desired shapes once the halwa turns warm.Serve it or store it and use it for a day or 2.



1.You may add the cashews fried in ghee while stirring the liquid mixture.

2.Kesari powder is added for the colour.


Thursday, October 27, 2011


Diwali is over yet I have lots and lots of recipes in my draft and wish to post everything.Thattai is one easy recipe if you have all the ingredients ready.Mom makes this savoury item often during festive occasion.When I was in school or college I never had any intention to learn the recipe and was more interested in eating it but after marriage I try to learn all the recipes from my mom.I closely watched my mom while she was making thattais and now I can say I can make it all by my own self :)


Raw rice flour 5 cups
Urad dal powder 1 tsp
Roasted bengal gram(pottukadalai) 1/2 cup
Red chili powder/Pepper powder As per you savoury level
Asafetida 1/2 tsp
Curry leaves a sprig
Butter/dalda 2 tbsp
Chick peas(split) 1/2 tsp
water to knead
Oil for frying


1.Soak the raw rice in water for half an hour and dry the water and spread the rice in a clean cloth for half an hour.Grind the rice to a fine powder

2.In a wok add the rice powder and roast it for 2 minutes without changing the color

3.Grind urad dal and roasted bengal gram each separately into  a fine powder.

4.Soak split chick peas in water for 15 minutes and drain water after 15 minutes and keep it ready.

5.In a wide vessel add rice flour,urad dal powder,roasted bengal gram powder,red chili powder,asafetida,butter and curry leaves and add sufficient water to make a dough which is little loose in consistency than chapathi dough.

6.Take a plastic cover and smear oil in it.

7.Squeeze a small ball of lemon size from the dough and put it in plastic paper and  pat it to circular or close to circular shape.


8.Heat oil in another wok, once heated carefully take the flattened patties in your hand and drop carefully in the oil.Wait till it turns golden colour on both sides.Remove from oil and drain it and serve it or store it in a container.


1.You can replace pepper powder for chilli powder as I did.

2.I used dalda but I am very sure that butter will make the recipe still more delicious.

3.I didnot use split chick peas.But you shall include it.

4.I have heard people usig sesame seeds as well for thattai but I did not use it.
5.Using groundnut powder a bit enhances the taste well.

Sunday, October 23, 2011

Coconut Burfi

Coconut burfi is one recipe which requires minimal usage of ghee and this sweet can be prepared in a short span of time.In most of the occassions my mom makes this sweet and this is my favourite too.Now let us see the method of preparation.


Grated coconut 1 cup
Sugar 1.5 cups
Ghee 1 tsp
Cardamom powder 1 tsp
Water as required


1.Add sugar in a wide vessel and add water.Add water till the sugar gets immersed.

2.Keep the sugar mixture in a stove and stir it well, till a single thread consistency appears

3.At the same time take a plate and smear ghee in it.

4.Once sugar reaches single thread consistency add the grated coconut and stir continously.

5.At once stage you will find foam bubbling up and the mixture leaving the sides..add cardamom powder and switch off the flame.The mixture would be semi-solid.Do not worry.. once it gets cooled the pieces would become solid.

6.Transfer the coconut mixture to the ghee smeared plate and spread it well.Let it cool for a while.When the mixture becomes warm enough cut it into pieces of your desired shape with a ghee smeared knife.Enjoy the simple but sumptuous sweet.


Tuesday, October 18, 2011

Vepampoo Rasam/Neem flower rasam


My mom says “vepampoo” has got high medicinal value.It cures stomach related illness.Though it tastes bitter it is one recipe that is very much good for health.My mom does not prepares this often but when we have a feast/sumptuous menu then the next day she prepares pepper sambhar and neem flower rasam.Below follows the recipe.



Neem flower 2 tbsp
Tamarind a small ball size
water as required
Salt as required
Mustard seeds 1 tsp
Dry red chilies(broken to pieces) 3
Ghee 1 tsp
Curry leaves a sprig



1.Take a vessel add water and tamarind to it.Squeeze the tamarind and extract juice out of it.Discard the tamarind strands.Add salt to the tamarind water and keep it in the stove.


2.Wait till the raw smell of the tamarind vanishes.At this stage switch the stove off.

3.In an another wok add ghee once heated add mustard seeds and wait till it splutters then add broken red chillies followed by neem flower and curry leaves.Wait till neem flower gets roasted to golden color(Do not burn it).Add this seasoning to the tamarind water and serve the rasam hot with steamed rice.




This rasam will taste little bitter because of the neem flower.


Saturday, October 15, 2011

eBook - "100 Yummy Diwali Recipes” from IndusLadies

IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.
Feel free to share it with your family & friends. 
Have a wonderful Diwali!!"


P.S I have downloaded my copy,what are you waiting for!Download your copy soon!

Wednesday, October 12, 2011

Idli-Staple diet for many!



Idli remains to be a stable diet for most of the South Indians,I am definitely not exceptional.My hubby can eat Idli for all 365 days.So Idli batter will be prepared every week and twice a day in a week would be devoted to idli and dosa.My mom prepares very soft idlis that puts everyone to awe.The secret behind the soft idlis is the urad dal that we use.Below is the method which my mom uses to prepare idlis.


Rice(Par boiled) 5 cups
Urad dal 1 cup
Rock Salt hand full
Water as required for forming the batter



1.Soak rice and urad dal separately for 1 hour and grind them separately to a fine mixture using little water.

2.Mix both the ground mixture together and  rock salt and stir well.

3.Allow the batter to ferment for 12 hours or overnight.

4.Once after fermentation stir the batter well.

5.Smear the idli plates with oil and add a laddle of the batter in each hole of the idli plate.

6.Steam the batter for 10 minutes or till the idlis are cooked fine.

7.Serve it hot with tomato chutney or any other chutney of your choice.





1.The softness of idli depends on the type of urad dal you use.

2.The ratio of urad dal,rice and salt depends totally on the variety you use.The above given measure is a rough estimate and it is sure to vary with the variety.


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Tuesday, October 11, 2011

Aki Roti

Aki Roti

I was first introduced to this Karnataka based  “Aki Roti” by my MIL.She prepared it in a jiffy.That was the first time I came to know about this recipe.I have not tried this for long time.All of a sudden I wanted to give it a try and Voila I made it :)


Rice flour 1 cup
Green chilies finely chopped 1 tsp
Curry leaves finely chopped a sprig
Coriander leaves finely chopped 1 tsp
Cumin seeds 1/2 tsp
oil 3 tsp
Grated carrot(optional) 1 tsp
Grated cabbage(optional) 1tsp
Grated coconut(optional) 1tsp
Salt as required
Water as required for kneading


1.Take a wide vessel and add rice flour,chopped green chilies,coriander leaves,curry leaves,cumin seeds and gated carrot,cabbage,coconut(I did not add carrot cabbage and coconut).

2.Form a dough and the consistency is similar to chapathi dough.You must be able to pinch a ball out of it.

3.Take a  banana leaf and smear generous oil in it.

4.Smear oil in your hands and make a ball of dough and put it in the banana leaf.Pat the dough into a round shape or near to round shape with your hands as shown below.

5.Take a griddle and heat it.

6.Carefully invert the banana leaf into the griddle so that the roti sits on the griddle.

7.Drizzle oil around the roti and wait till both the sides of the roti cooks and becomes little golden color.

8.Serve it hot with raitha/pickle/chutney.


1.You can add your own grated veggies to the roti and make it still more delicious.

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Friday, October 7, 2011

Kesari-an easiest sweet ever!


 Rava Kesari




The one sweet that I can say I am very confident of making without any disaster is "Kesari".It is an easy and quick recipe and many a times this particular sweet acts as a saviour when guest arrives without giving any prior notifications.My hubby mocks me by saying I know to make only Kesari when it comes to desserts.I make this sweet often and I mastered it to an extent lol :)Now on the recipe part :)




1 cup




1.5 cup


2 tsp





Kesari powder

a pinch

Cardamom powder

a pinch


1.In a wok dry roast rava/sooji till it attains golden color and nice aroms wafts in your kitchen.Keep in aside.

2.Take a heavy bottom vessel and add the water.Wait till the water boils and vapour starts to come out.

3.Add the sooji slowly into water.Adding slowly will not allow the lumps to form.

4.Stir continously and at a point sooji would be completely boiled and you will not find any traces of water.The mixture would be semi solid.Add Kesari powder at this stage and stir well.Kesari powder is added for the color.

5.Add sugar slowly to avoid lumps.When you add sugar the mixture becomes litte watery.Not to worry.Keep stirring the mixture.

6.When the sugar dissolves completely and the whole mixture becomes semi solid add cardamom powder and  switch off the stove.Because once you cool the mixture would reach solid consistency and it is good to switch off at the semi solid consistency.

7.Roast cashwes and raisins in ghee in a separate wok and add it to the kesari.

8.Add a dollop of ghee around the Kesari and serve it hot.


1.You would not find any traces of nuts and raisins in ma picture.Yes you are right I ran outta raisins and nuts and so skipped it.But the taste was divine.

2.I have heard people using milk instead of water and making milk kesari.I have not tried.Should probably give it a try.

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Wednesday, October 5, 2011

100 Diwali sweet recipes from Indus Ladies:

                   Indus Ladies largest community for Indian women is going to compile "100 yummy diwali sweet recipes" for the upcoming diwali on October 26th.It is going to be an ebook and which is going to be available as a free download.

             If you are interested send your recipe to partners@indusladies.com by 8th of October along with your recipe name,blog url link,recipe url link and with the recipe picture.Your recipe will get featured in the ebook.Also you need to do 2 more things.

1.Post a writup about this initiative by Indusladies on your blog so that co-bloggers also can contribute.
2.Point the recipe which you are contributing for the ebook.

I am sending my recipe Jeera Poli

Jeera Poli

Jeera Poli:

            Be it "Avani avattam" or any other function "Poli" remains to be a must menu in our feast."Paal Poli", "Pooran Poli" and "Jeera Poli" are the 3 flavours of Poli which my mom prepares often.I love Paal Poli a lot.During navaratri mom prepares a kheer and a sweet every day and during this navaratri too she prepared lots and lots of sweets.Jeera Poli is one amongst the many.It is one easy sweety recipe which can made in a jiffy if you have all the ingredients ready.Here I go with the method of preparation:


For making Poli:

Maida/All purpose flour
1 cup+1/4 cup for dusting the balls
As required
For kneading

For the sugar syrup:

1.5 cups
Cardamom powder
1 tsp
Kesari  powder
A pinch

For frying the polis:

As required for frying the polis


1.Sieve maida/All purpose flour and add it in a wide vessel.Add required salt to it.

2.Add little water and form a dough.The consistency of dough is smiliar to that of chapathi flour.

3.Leave the dough to rest  for 15 minutes and make small balls out of it.

4.Dust the balls with all purpose flour and make the balls into round chapathis(The very same way as you roll chapathis).

5.In another wok add oil and heat it.

6.Once the oil gets heated add the chapathis made and fry on both sides till it turns golden color and the result is yummy poli.Allow the polis to cool and keep it ready.

7.In a separate wok add the sugar and add water to it.(Add water in such a way that the sugar gets immersed in water).

8.Add cardamom powder and a pinch of kesari powder to the sugar mixture(Kesari powder is added for the color).

9.Wait till the sugar reaches string consistency.(To check for the consistency take a vessel and pour water in it.Add a drop of sugar syrup into the vessel.With your index finger touch the sugar syrup and with the help of your thumb finger see if you can get a string with the sugar syrup.If you are getting it then the sugar has reached the string  consistency else allow the sugar to boil for some more minutes till it attains the consistency).

7.Switch the stove off and allow the sugar syrup to cool.

8.Once the sugar syrup is cooled immerse a poli into the sugar syrup and make sure that the poli is coated with the syrup.Turn  the poli and make it to get coated in other side as well.Drain excess sugar syrup from the poli and store it in a clean container.

9.The jeera poli is ready for serving.

Sunday, October 2, 2011

Bindi fry

Bindi Fry/Ladys Finger Fry:

Fried bindi

            My mom make this yummy Bindi fry often as we love to have it with kozhambu or rasam sadham.It is a very simple dish and can be done in few minutes.I never liked ladys finger because of its sticky texture but when it is sneaked it this recipe form I can gobble it.

            To make this dish you need the below ingredients.


Ladys Finger
Besan flour
3 tsp
Red chili powder
1 tsp
As required
For frying
to sprinkle


1.Wash the ladys finger and pat it dry using a clean towel and cut it into fine pieces.
2.In a wide vessel add the cut ladys finer,salt,chili powder and besan flour .Sprinkle water and form a mixture.The mixture should not be semi solid or liquid and should be solid.Allow the mixture to marinate for 5 minutes.

Marinated mixture

3.In a separate wok add oil and allow it to heat.Add the marinated bindi in the oil.(drop the bindis carefully in the oil as we do it for pakoda).
4.Take the fried bindis out from the oil once it gets crispy and golden brown and drain the excess oil.
5.Serve it hot as a side dish for rice