Friday, 31 May 2013

Samba Godumai (Broken Wheat) - Oats Idli

Again Me and Oats was always poles apart. Whenever I have Oats porridge, immediately I feel Hungry (LOL).

So I had to find some recipe to have Oats that is tasty and filling and found the recipes - Lemon Oats, Oats Adai and Oats Idli.

All this recipe are tasty and filling too. Sending this recipe to Priya Event on Diabetic Friendly recipes.


  • Oats - 1 cup (I used Quaker Oats)
  • Samba Wheat Rawa - 1/2 Cup.
  • Mustard - 1/2 Teaspoon
  • Urad Dal/Gram Dal - 1 Teaspoon each
  • Green Chillies s - 2 (Finely Chopped)
  • Ginger - 1/2 teaspoon (Minced)
  • Curd - 1/2 CUp
  • ENO Salt - 1 Sachet/1 Teaspoon
  • Salt
  • Oil
  • Green peas and Carrot (grated)- Optional


Dry roast the Oats in a dry Kadai for a minute. Then run it in a mixer and coarsely powder and keep it aside.
Meanwhile, in a Kadai, add a teaspoon of oil and splutter the mustard seeds and then add gram dhall and Urad dhall and cook for 30 seconds. then add the green chillies, ginger and Samba Godumai rawa and roast for a minute.

In a Bowl, mix the powdered oats, ingredients form the kadai, salt and curd and mix well. Add water as necessary  The batter should be at Idli Batter consistency.

Add the vegetable to the batter. Make the Idly pot ready. Smear the Idly plates with oil.

Just before adding the batter to the idly plate, add ENO to the prepared batter and give a quick mix and place it in the Idly plate and steam it for 15- 20 minutes.

Serve Hot with Spicy Onion Chutney.

Thursday, 30 May 2013

Paneer Manchurian - My Style

Too bored with usual style of Paneer Butter Masala, try this. I always keep stock of peeled Ginger, peeled garlic so this recipe was done in no time.

Paneer - 200 Grams
Garlic - 1 Tablespoon (Finely Chopped)
Ginger - 1 Teaspoon (Minced)
Onion - 1/4 cup (From Spring Onion,finely onion)
Green Capsicum - 1/2 cup (Finely Chopped)
Base for Manchurian Gravy - 1/2-3/4 Cup
Cornflour - 1 Tablespoon.
Salt and Oil.


  •  In a wok, add a tablespoon of oil and heat it to the smoking point. 
  • Then add the garlic, Ginger,onion and Capsicum and saute  for 1-2 minutes.
  • Then add the base for manchurian gravy and cook for a minute.
  • Then add paneer and cook for a minute.( Usually they fry the paneer with a batter, however I did not do that.)
  • While this is happening, take a tablespoon of Cornflour and mix it well little water.
  • Adding the cornflour water thickens the gravy and also gives it a shine. 
  • Then add the cornflour water,salt and spring onion and serve hot with Vegetable Fried Rice

Manchurian Gravy Base

 This is the base I usually use to make a chinese cuisine, whether it is Schezuan fried Rice,Schezuan Potatoes or Manchurian.


Stock - 2 Tablets
Ajinomoto - Pinch
Schezwan Sauce - 1 tablespoon
Dash of Chilli Sauce,White Vinegar,Soya Sauce.
Pepper Powder and Salt.


I always have stock of Vegetable stock. I used to store them in fridge. But these days, given the power cuts in Chennai I don't store them. So I buy and Keep Maggi Stock Tablets. It is easy to store and Use.

In this recipe, I have used the tablets. All you have to do is take some hot water and put these stock tablets for 2 minutes and mix them.

To this stock,add ajinomoto,chilli sauce,soya sauce,white vinegar,Schezwan sauce and pepper powder. Adjust the quantity to your taste. While adding salt,be careful as the stock,sauce and Ajinomoto will have some salt.

This is the basic sauce I use in my Chinese Cuisine.

Wednesday, 29 May 2013

Idichakka - Tender Raw Jackfruit

Once my hubby came from vegetable shopping, it was my turn to arrange the vegetables in the refrigerator. This week while I was arranging it, I was super excited to see this vegetable - The Tender Raw Jackfruit...Hmmmm... It is a super tasty dish and this dish is very seasonal so whenever the season sets in I make this dish.

Doing this dish is pretty easy,however, cleaning and cutting the Jackfruit is a very tiring and tedious job (I outsource this to my hubby :-) )

To cut the jackfruit oil your palms and the knife. You have cut the jackfruit into halves and then further into many pieces. As we would be using Tender Jackfruit, we need remove the outer prickly layer and use the rest of it for this preparation.


Tender Raw Jackfruit - 1 Cup
Green Chillies - 3
Coconut - 1/2 cup
Coconut oil - 1 Tablespoon
Turmeric - A pinch
Curry leaves and Mustard - For tempering


 Clean the Jackfruit as described above. Then pressure cook the Jackfruit with a pinch of Turmeric for 2 whistles.

Meanwhile, in a mortar and pestle pound Coconut and Green chillies. If you find this difficult, then use Mixie. Don't make it into a paste. It should be crushed.

Then in a mortar and pestle pound the cooked Jackfruit. Don't make it into a paste.You can use a Mixer for this process.

Now, heat the kadai with one Tablespoon of coconut oil and add the Mustard seed and allow them to splutter. Then add the curry leaves and then add the pounded Jackfruit,pounded Coconut - Green Chillies.

Cook it on Medium flame for about 5 Minutes.

Serve with Rice and Sambhar or any other Kerala Delicacy. Sending this Dish to Vegan Thursday.

Tuesday, 28 May 2013

Punjabi Bhindi Masala

Ladies Finger..Phewwww.. I usually roast them nicely like a chips and eat as I don't like it much if cooked in any other style.
My hubby is so much against cooking Bhindi too much. So he came up this recipe. When I tried it, I immediately liked it that I have already made it twice in this week.

Onion - 1 (Medium Cubed)
Tomato - 1 (Medium Chopped)
Ladies Finger - 1/2 Kg (Cleaned and cut into 1/2 inch pieces)
Chilly powder - 1 Teaspoon
Dhania Powder - 1 Teaspoon
Jeera powder - 1/2 Teaspoon
Turmeric - Pinch
Salt and Oil


  •  In a kadai, heat a Tablespoon and roast the Ladies finger for few minutes.Keep it aside.
  • In the same kadai, add some oil and cook the onion and once onion is done add the tomato and cook well. 
  • Once the Tomato is done, add the masala powder and cook it well. Don't add water at all. Just put the lid on and cook. 
  • Once the masala is cooked for say 3-4 minutes, add the ladies finger,salt and cook for 5-8 minutes.   
  • Serve it with Roti or cook and Sambhar.

Monday, 27 May 2013

Alo Methi

I was really scared about how this dish will turn ou,t as Methi is famous for the bitter taste. However, the dish turned out quite well and was ready in a jiffy.

Potatoes - 4 (Medium sized, peeled,cubed and parboiled)
Methi Leaves - 3 (Small Bunches cleaned, washed and chopped)
Jeera- 1 Teaspoon
Turmeric Powder - Pinch
Asafoetida - Pinch
Chilly Powder - 1-11/2 tablespoon
Oil and Salt.


In a kadai add some oil and warm it up. Then add the Jeera and add the potatoes and cook for 2 minutes.
Then add the Methi leaves and give a stir and put the lid on and cook for 2 minutes.
Then add turmeric,chilly powder,asafoetida,salt and give a mix.
Then put the lid on and cook for 7-8 minutes. Keep checking on for every 1 minute while cooking.


  • You can make it as a gravy by adding some water.
  • You can add onion before adding the potatoes.
  • If you dont have fresh methi, dried methi leaves can also be sued for this recipe. 

Sunday, 26 May 2013

Arbi Fry

My brother's Favourite dish. He loves Rasam, Rice and Arbi Fry. Scooby, this is for you.

We usually think this fry needs lots and lots of oil. However, I made this fry with a Tablespoon of Oil. SO it is just knowing how to use the utensils that we have.


Arbi - 1/2 Kg
Chilly powder - 1 Tablespoon
Dhania Powder - 1/2 tablespoon
Hing and Turmeric - a pinch
Salt and Oil.

The first step for making a good Arbi Fry is to select the right Arbi. The Arbi should be smooth and round. It should be too big and twisted and twirled.

I cook the Arbi in Pressure Cooker. My mom cooks it in a vessel with the lid on. I think both way works. Pressure cooker is easier and time saver.

I cook my Arbi in Pressure cooker for 5 whistle swith a dash of salt and allow it to cool on its own.

Then change the water and peel the skin of the Arbi.

Cut them into small pieces like a coin.

Now take a kadai, heat the oil. Once the oil is heated put the Arbi and allow it to sit for 2-3 minutes. Don't Stir.

After 2-3 minutes, toss the arbi in the kadai. Don't use the ladle.

Do this for 3-4 minutes till you see a coating brown colour of the both sides of the ARbi.

At this stage, add Chilly powder, Dhania Powder,Turmeric and Hing and Toss.

Remember to always toss and never use a ladle. When the dish almost done, add salt, toss and leave it on flame for a minute and then serve.


  •  The key in this recipe, is to toss the Arbi and not use Ladle.
  • Use a Non stick kadai for this recipe.
  • Add salt only towards the end. 

Saturday, 25 May 2013

Pasta - fatafat

Pasta is my favorite dish and My mom also loves it. I make it with white sauce, with lots of veggies,ravioli,Lasagne etc. This one I made one day when I was very lazy and only I was there at home.


Pasta - 1 Cup (Cooked to Al Dente )
Chilli Flakes - For Seasoning
Italian Seasoning - For Seasoning
Cheddar Cheese - as much or as little as you like
Garlic - 5 pods (Crushed)
Mushroom/Broccoli -  5 (Cut into quarters)
Olive Oil - 1 Tablespoon
Tomato Sauce - 1 Tablespoon


  • In a kadai, add the olive oil and garlic and after 30 second add the Mushroom and toss for 3-4 Minutes.
  • Then add the tomato sauce,Italian Seasoning,chilli flakes and toss.
  • Then add the pasta and salt and toss.
  • Add shredded cheese and serve hot.
  • You can add peas/Broccoli/Violet Cabbage/Capsicum

Friday, 24 May 2013

Rajma Masala

This dish is mom's favorite and my hubby is crazy about this dish. My mom always had issues with the Rajma we got it chennai. It used to take life time to make the Rajma cook.

My MIL will bring me lot of stuffs every time she visits me. Everything she brings is organically grown by FIL in his land. Once when I opened the bag I found the Rajma. I was depressed as I was worried it would take lot of my time to boil it. On the contrary, the Rajma which my MIL got cooked so fast and it was yummy.

After that I learnt the trick to chose the Rajma. I have also posted the picture of the Rajma so you can buy the right Rajma.

So, it is part of the things she gets me when she visits me and also a part of my food every week.

I have tried different methods to cook this Rajma and at last found a way in which the Rajma absorbs the masala.


Rajma - 1 cup (Soaked overnight or 12 hours)
Onion - 1 (Large - roughly chopped)
Tomato - 1 (Medium - roughly chopped)
Ginger Garlic taste - 1/2 Teaspoon
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Garam Masala - a pinch
Rajma Masala - 1 Tablespoon (Readily available in the market)
Curd - 1 Teaspoon (Optional)


Pour enough water in a pressure cooker and add the washed Rajma and cook it for 6 whistles and allow it to release pressure on its own.

Meanwhile prepare the masala for the Rajma.

In a Kadai, heat oil and add the onion and saute till cooked and then add the tomato and saute for a minute.

Then add the ginger garlic taste and all the masala powder and saute for 2 minutes. Add a cup of water to the sauted masala and cook it covered for 5 minutes or till the raw smell is gone.

Then cool this mixture and blend it in a blender.

Now take a cooker, add very little oil and add the blended masala and cook for a minute. To this add the cooked rajma and saute for 5 minutes.

Then close the lid of pressure cooker and put the whistle on. Cook for 1 whistle and then switch off the flame. Cooking the Rajma and masala together ensures that the masala is absord=bed by the Rajma.

After the pressure is gone, add freshly chopped coriander and whipped curd and serve.

I have made the Rajma masala little watery as I plan to have it with Rice. You can make it thicker if you are going to have it with Roti.

Thursday, 23 May 2013

Lemon Oats

I got this recipe from here. I am not a great fan of Oats, but after making this once I started loving it.

Now, I make it once in 2 days. It is easy, tasty and filling.

That too, it is savoury. I love it.Sending it to Priya's Event - Diabetic Friendly Recipe. 

  • Oats - 1 cup (I used quaker Oats)
  • Water - 11/2 Cup (Use water based on the consistency you like it)
  • Oil - 1/2 teaspoon
  • Mustard- 1/2 Teaspoon
  • Gram Dhall/Urad Dhall/Ground Nut - 1/2 Tablespoon
  • Green Chillies - 2 (Finely CHopped)
  • Lemon - 1/2
  • Hing/Turmeric Powder - 1 pinch
  • Salt - To taste
  • Curry leaves and COriander leaves - For Garnishing


  1. In a pan, heat the oil and add the mustard. 
  2. After the mustard splutters add the gram dhall,urad dhall and groundnut and roast them for 30 seconds.
  3. Then add the turmeric powder and hing and give a quick stir and add the green chilles and then add water and salt
  4. Once the water boils, add the oats and stir it. 
  5. Now cover the pan with the lid and cook for 1-2 minutes. 
  6. Then stir it once and add the curry leaves and Coriander leaves and switch off the stove. 
  7. Now squeeze the lemon and stir and serve hot.

Wednesday, 22 May 2013

Buttermilk (North Indian Style)

These days my lunch bag is not complete without a tall glass of Buttermilk. It cools off your body from the heat. I make this buttermilk on a daily basis and keep it always in the refrigerator.

It is easy,quick and can be made in a jiffy.

A big thanks to my MIL for buying me this Bigggggg Glass...


Curd - 1 cup
Cold water - 1.5 Cups
Jeera powder - 1 Teaspoon
Hing -  a pinch
Salt - To taste
Chat Masala (Optional)


Whisk the curd well using a Hand blender or whisk. Add salt,hing,Jeera powder and Chat masala.
Serve Cold. 

Tuesday, 21 May 2013

Lemon Rice

The moment I hear the word Lemon Rice, the one thing that comes to my mind is Full Moon day when mom use to cook Coconut Rice,Lemon tree and Curd Rice with boxes of Vadams and Appalam.

It is always Good to be a kid...No responsibility at all...

Suddenly after a long gap, mom said during the last full moon that she will make mixed rice and we all will have it on the terrace under the Moonlight.

Oh god that feeling was heavenly, that I forgot to take a pic.

And as usual, Scooby you were missed.

Ok, now onto this recipe. Lemon Rice is not a very difficult dish to make however the steps to be followed are important.


Rice - 1 cup (Cooked)
Lemon - 1- 11/2 (Depending on the sour and size)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1 teaspoon
Gram Dhall - 1 teaspoon
Roasted Groundnuts - 1 Teaspoon
Asafoetida - 1 pinch
Turmeric powder - 1/2 teaspoon
Green Chillies - 1 (Finely Chopped)
Curry leaves and Coriander leaves


First cook the rice with 1/2 cup less water than you usually cook the rice with. Then transfer this into a big plate and allow it to cool completely. Don't attempt to make the lemon rice until the rice is completely cooled. If you add the tadka and juice to ward or hot rice, they can turn bitter and you wont get the rice grains separately. They will become all mushy mushy and spoil the look and taste.

Now, in a tadka pan ad oil (add more than usual oil used for Tadka) splutter the mustard seeds, then add gram dhall and groundnuts and after 30 second add the urad dhall and then the green chillies and curry leaves.

Add the asafoetida and turmeric powder and switch off the flame.

To the rice add the tadka, salt and mix. Then  squeeze lime and add it to the rice. Mix well and check for salt and sourness.

Garnish with coriander leaves. Enjoy with Potato Fry, Arbi Fry or Vadagam.


  • Allow the rice to cool off completely
  • Squeeze fresh lime to the rice. Don't squeeze and keep so the juice will turn bitter.
  • If you plan to squeeze the lemon, then add some salt to the juice, so it wont turn bitter. 

Monday, 20 May 2013

Samba Godumai (Broken wheat) Upma

 Befor I got married, the moment my mom says that we have Upma for dinner or breakfast I would make my face and go without eating. So, after sometime, mom used to cook something else and not Upma.

After I got married, I look Upma at least once a week. (LOL). It is quick and easy to cook. This Upma unlike the regular rawa upma is not complicated and should not require continuous stirring when adding teh rawa to the hot water.

Now coming to this recipe, I love this than the regular Rawa Upma. It tastes so delicious and it is light and perfect for dinner.


  • Samba Godumai Rawa - 1 Cup
  • Water - 3 cups
  • Mustard - 1/2 teaspoon
  • Gram Dhall and Urad Dhall - 1/2 Tablespoon each.
  • Green Chillies- 2 (Finely Chopped)
  • Onion -1 (Small, finely chopped)
  • Tomato - 1 (Small finely chopped)
  • Cauliflower,Carrot,Beans and Peas - 1 cup.
  • Chilly powder - 1/2 Teaspoon
  • Coriander Leaves - For Garnishing
  • Salt and Oil


  • Heat a kadai with some oil. Once the oil is heated up, add the mustard and allow it to splutter.
  • Then add the gram dhall and Urad Dhall and roast for 30 second.
  • Then add onion and green chillies an d fry for 2-3 minutes.
  • Then add the tomatoes and cook for 2 minutes covered with a lid.
  • Once The tomatoes are cooked add the chilly powder and cook for 2 minutes.
  • Then add the vegetables and toss for a minute.
  • Then add the water and Samba Godumai Rawa and give it a good mix.
  • Cook it covered for 10 minutes.
  • After 10 minutes, open the kadai and mix well. 
  • Garnish with Coriander leaves and serve.


  • Unlike the regular Rawa Upma, you need not wait for the water to boil before adding the Samba Godumai Rawa.
  • No need to continuously stir the water while adding the Samba Godumai Rawa.
  • Just stir post you add the Samba Godumai Rawa to the water. 

Sunday, 19 May 2013

Baby Potatoes in Thai Red Curry

As I Have already told you I make the Mushroom Peas Pulav very often. I make the Spicy Baby Potato In Red Curry with it.

I used to buy Thai red curry from the supermarket and use it for this dish. One day, I was watching the Cookery Show by Menu Rani Chellam and she taught how we can make Thai Red Curry at home.

I made it once and after that I never buy the readymade Red curry paste.

Here is the recipe to make Baby Potatoes in Thai Red Curry


Onion- 2
Baby Potato - 2 cups (Boiled,peeled and poked)
Dry Chillies - 8
Lemon Grass/Lemon Rind - Little
Garlic - 6
Galangal - 2 inches (You can use normal Ginger also)
Corinader seeds - 1 Tablespoon
Jeera/Cumin Seeds - 2 teaspoon
Peppe corns - 1/2 Teaspoon
Salt and oil.


Boil the Onion in water. Meanwhile in a dry kadai, dry roast Coriander seeds,Cumin seeds, peppercorns.
No Need to roast them too much, just roast them till the aroma comes.

Remove the onion from the water. In a blender, add the roasted ingredients,onion,ginger,dry chillies,Lemon Grass and grind it. This is the Thai Red Curry. You can store in freezer for up to 10 days.

Meanwhile, take a kadhai and add a teaspoon of oil and toss the boiled,peeled and poked for couple of minutes with salt.

In a kadhai, add some oil, add the Thai Red Curry and cook till the raw smell goes off. then add the Potatoes,salt,coriander leaves and serve with your Mushroom Peas Pulav.

Saturday, 18 May 2013

Dal Baati

As promised I am posting the recipe on How to make Baati and how to serve the Dal baati.

We have already made Panchemela Dal


Whole Wheat Flour - 2 cups
Baking Soda - 1/2 Teaspoon
Oil - 2 Tablespoon
Curd - 1/2 Cup
Salt - To Taste
Green Chillies - 1 teaspoon (Finely Chopped)
Ginger -  1 teaspoon (Finely Chopped)
Garlic -  1 teaspoon (Finely Chopped)


In a bowl, Mix wheat flour, salt and the baking soda. Add 2 tablespoon of oil, green chillies,Ginger and garlic.Add the curd and knead the dough. Add some water and knead a stiff dough.

After kneading it to a stiff dough, smear some oil and cover it and allow it to rest for 10 minutes.

Meanwhile, take a baking tray and place a aluminium foil and smear it with few drops of oil. Preheat the oven at 180 Degree Celsius.

After 10 minutes, knead for a minute and make golf sized balls and place it in the field baking tray and place it in the oven at 180 Degree Celsius and cook it for 5-8 minutes and then flip and cook for 5-8 minutes.

How to Serve Dal Baati:


  • Dal 
  • Baati
  • Ghee - at room temperature
  • Coriander leaves - Finely Chopped
  • Onion - Finely Chopped
  • Green Chillies - Finely Chopped


 Take a bowl, crumble 3-4 Bati (don't break them too much,just break it into 3-4 pieces), Add lots and lots of Dal. Add some ghee, lots of Onion, some green chillies and coriander leaves and ENJOY!!!

Dal baati

Dal baati...Hmmmm... I never thought Atta and Dal would taste so heavenly.  

This is a Rajasthani cuisine (I suppose). I actually don't remember the first time I made this dish or from where I learnt this dish. This dish is usually served as Dal baati Churma, however, I am not a great fan of sweet so I skip the churma. I will make the churma and will post the recipe. 

The Dal used in Dal baati is called the Panchamela Dal. Don't be bogged down by the long list of ingredients  Making of this Dal is very easy and Simple. 

Lets make the Dal for this dish in today's recipe. I would post the Baati Recipe tomorrow.


  • Thoor Dal – 1 cup
  • Yellow Moong Dal – 1/2 cup
  •  Masoor Dal – 1/2 cup
  • Chana Dal – 1/4 cup
  • Urad Dal – 2 Tablespoon
  • Oil – 1 Tablespoon
  • Ghee – 1/2 Tablespoon
  • Bay Leaf – 1
  • Cumin Seeds – 1 tsp
  • Black Cardamom - 2
  • Cloves – 3
  • Asafoetida – A pinch
  • Turmeric – 1/2 Teaspoon
  • Onion – 1 medium, finely chopped
  • Ginger-Garlic Paste– 1 Tablespoon
  • Green Chilies – to taste, finely chopped
  • Tomato – 1 large, chopped
  • Salt – to taste
  • Coriander Powder – 1 Tablespoon
  • Garam Masala – 1 Teaspoon
  • Cumin Powder – 1 Teaspoon
  • Red Chili Powder – Tablespoon


  • Wash all the dal and soak them for 30-45 minutes. Then pressure cook them with little salt and keep it aside. Depending on the soaking time, you can cook for 2-5 whistles.
  • In a kadai, heat the oil and Ghee. Once it is heated add cumin and wait till it splutters.
  • Then add the Cloves,Bay Leaves ,Black Cardamom, Bay leaf and after 30 seconds , add the Onion.
  • Once onion is cooked, add the Tomato  and Ginger Garlic paste and cover the kadai with the lid.
  • Once the tomato is cooked, add the spice powders (Turmeric powder,hing,Chilly powder,CUmin powder,Coriander powder and Garam masala) and cook for 2 minutes.
  • Then add the cooked Dal to this and cook till the raw flavour of the masala is gone.
  • Garnish with Coriander leaves

Thursday, 16 May 2013

Mushroom Peas Pulav

If you all remember this was a part of the mother’s day thali. This dish is simple and easy to make. It is non spicy, however tastes heavenly.

This is one of the all time favourite for everyone in my house. Try it once and it will surely become a part of your menu. 


Butter or Olive oil – 2-3 Tablespoon
Whole Spices – 1 each (Aniseed, Black Cardamom,Cardamom,Lavang,Bay leaf)
Onion – 1 (Thinly Sliced)
Ginger Garlic Paste – ½ Teaspoon
Green Chillies – 2 (Slit)
Mushroom – 1 Cup (Cut into halves)
Green Peas – ¼ Cup
Mint Leaves – ¼ Cup (Optional)
Milk – 2 cups
Rice – 1 Cup


Wash the rice and soak it in 2 cups of milk. If you want you can add one cup of milk and one cup of water. (My rice gets cooked in 2 cups of water so I am using 2 cups of milk, you can adjust based on how much water you generally add to cook your rice  ).

After 20 minutes, Transfer the soaked rice with milk to a electric rice cooker and allow it to cook. Meanwhile, add butter/olive oil to a kadai.

Once the butter melts/oil is heated, add the whole spices. After 30 seconds add the onion and fry well. Then add the mint leaves, green chilly and Ginger garlic paste and fry for 3-4 minutes.

Then add the mushroom and cook for 2 minutes. By this time, the rice would be 90% done. To this 90% cooked rice, add the contents of kadai and also add the green peas and cook till the light in the electric cooker changes to done. Then switch off the electric cooker and serve with any spicy gravy. 


  • I used electric cooker because it saves lot of time and milk does not spill.
  • If you want you can also use a vessel, however, it needs to be a non stick vessel and tall. Choosing a vessel like this, will avoid milk from soilling or getting burnt. 

Wednesday, 15 May 2013


The moment I hear this name , you can see a smile on my face. Before I never used to make it at home thinking that I have to start the batter and make it from scratch.

One day, I tried it with leftover Dosa batter and it was awesome. So these days, leftover dosa batter turns into Kuzhipaniyaram.

Leftover Dosa Batter - 1 cup
Onion - 1 (Medium sized, finely chopped)
Green Chillies - 2 (Finely Chopped)
Urad dhall - 1 teaspoon
Gram Dhall - 1 teaspoon
Cashew - 2 (broken)
Coconut - as per taste (Finely chopped)
Mustard Seeds - 1/2 teaspoon
Curry leaves - optional
Salt - to taste.


Heat a kadai with 1/2 teaspoon of oil and splutter the mustard seeds.then add the gram dhall and after 30 seconds add the urad dhall and then add the green chillies, onion and saute them.

Be very careful about the salt if you batter already has salt.

Once the onion is cooked remove it from the stove. To the batter, add the ingredients from the kadai, coconut pieces,cashew and curry leaves. mix well.

Now place the Paniyaram vessel in the stove and oil them and allow the Paniyaram vessel to get hot. Once hot add the batter and leave for 2 minutes ot till golden brown. After 2 minutes, flip the kuzhipaniyaram and cook for another 1 or 2 and remove it and serve hot with Spicy Onion Chutney. (Will post the recipe soon)

Tuesday, 14 May 2013

Raw Mango  Pachadi

This recipe is a big hit in my house. My father and hubby loves it. BTW this was made by my Mom. As it is made with mango and jaggery it has a sweet,tangy taste and tastes amazing with Rice and Sambhar.

Thanks Mom for sending across the Pachadi and sharing your recipe.


Raw Mango - 1 (Medium Sized, skin peeled and cubed)
Jaggery - 1/2 to 1 cup (Depending on the sourness of the mango and personal taste)
Turmeric Powder - 1/4 teaspoon
Chilly Powder - 1 Teaspoon
Green Chillies - 2 (Finely Chopped)
Coconut Oil - 1 teaspoon
Mustard and curry leaves - for seasoning
Salt - To taste


In a pot, boil a cup of water or enough water to soak the mangoes. Once the water starts boiling add the peeled cubed mango.

After a minute add turmeric powder and after a minute add the chilly powder and then add the grated jaggery.

Cook it for 5 minutes or till the mango is cooked well and the Pachadi has come to a halwa consistency. Once it has reached the halwa consistency remove it from the stove.

Now put a tadka pan on the stove with some oil (Preferably Coconut oil) and add mustard seeds and allow them to splutter and then add the curry leaves and chopped green chillies.

Add this tadka to the pachadi and serve.

Monday, 13 May 2013

Hi all,

Did I ever tell you my bro is an excellent cook. Actually when he was in India, I will sit in a chair and make him do dosa for me. He will make thin, crispy dosa..Hmmmm..

He was always passionate about food and he cooks well and gives honest opinion on food.

So, this post is from him all the way from Sydney..

So if you guys have any recipes which you want to share, mail me the recipe and the picture at and I will post it under your name.

Over to Rajesh.

Oh well, being a bachelor and living alone, gets really interesting when it comes to cooking.
I have come up with a relatively simple dish. I manage to cook this dish in around 30-40 minutes, including cutting the veggies. So, here goes the recipe.

Ingredients to make this awesome dish!! 

Medium/large sized onion, chopped to Julian – 1
Finely chopped Tomato – 1
Cubes of Potato – 1
Julian of Carrot – 1
Chopped Beans - 200 gms
Finely Chopped Green chillies – 2 or 3
Finely Chopped Garlic – 2 cloves
Oil, Salt, masala powder – To suit taste
Mustard, cumin seeds, asafoetida.


As an untold rule for bachelor cooking, onion and tomato form the base of any dish. This one is no different. 

Heat 2 spoons of oil (Olive oil is preferred for health reasons) in a kadai. Add a little mustard seeds, cumin seeds, and a bit of asafoetida. Then, add finely chopped green chillies and garlic.

 Once you get the smell of the roasting garlic, add onions and sauté them well.

 In the meantime, boil cubes of potatoes for 5 minutes, or till just done. Don’t over-cook it. 

Now, add finely chopped tomato to the onions. Once it is done well, add a little bit of masala of your choice. I would probably say kadai veggies masala would be suited the best for this dish. I however, use MDH Kitchen King Masala. Not that I am trying to market for this product. But I have been using this in Sydney, and it was endorsed by my mum, when she came over here!!

Once the masala is also cooked well, put the chopped beans and carrot in a bowl of water. Take the cut veggies from the water, and put them in the kadai. 

This will ensure that the veggies are hydrated, and we don't have to add water, and don't have to worry about over-burning the dish as well. 

Now, put the stove to slim, and close the kadai with a lid. This will ensure that the veggies get cooked, and not over-cooked. This will also give the dish its original flavour. Adding water might actually make it sloppy, and the dish will lose its original flavour. 

However, if you feel that the dish is getting over-burnt, there is no harm is sprinkling some water on the dish. Letting it to get over-burned is definitely going to ruin your lunch or dinner plan. Open the lid every 2-3 minutes, and stir it well. After some 10 minutes, add boiled potatoes, and salt to taste. Saute it for another 4-5 minutes, and now, the dish is ready! This dish goes really well with Chapathi, and also as a side-dish for rice with sambar.

Positive reviews are most welcome, and negative reviews will be filtered off  (Just Kidding) 

Sunday, 12 May 2013

Dosa Batter

Idly and Dosa is a part of south Indian breakfast. Off late, all of use store bought batter to prepare these. I don't like the store bought batter at all. Especially after reading the news article of the quality of water used for preparing the batter, I stopped buying them.

Once you make Dosa with homemade batter, believe you in me you will never buy batter from the store.

Little bit of planning and effort will get us beautiful,tasty and hygienic Dosas.


Raw Rice - 1 cup
Boiled Rice - 3 cups
Urad Dhall  - 1 Cup
Fenugreek Seeds - 1 teaspoon


Wash the raw rice and boiled rice for at least 2 times and soak them with enough water for overnight.
2 hours before you start the grinding process, wash and soak the Urad Dhall with fenugreek seeds.

Clean the grinder and grind the Urad Dhall with Fenugreek seeds. Grind the Urad dhall till it is fluffy. Then remove it from the grinder and transfer it to a vessel.

Now add the soaked rice in the grinder and grind well. Ensure that the grinder does not get heated up. So stop in between add little water and grind.

After the rice is done to a smooth batter transfer this into the vessel with the Urad batter. allow the batter to ferment overnight. Then next day, take required batter, mix well and add  salt and make the Dosas.

I generally think, it tastes good for a day or two for making a dosa. Usually after that I make Kuzhipaniyaram with the left dosa batter. I will make Kuzhipaniyaram soon and  post the recipe.


  • Ensure that the batter is left to ferment in a tall vessel as the batter tends to double up during the fermentation process. 
  • After adding the salt, the batter becomes sour faster.
  • So when we grind large quantities at home, we take required batter and salt and use. 
  • After fermentation, store the batter in refrigerator.

Mother's Day Special

I love my mom and I am sure that all of us. I am not ok with a Mother's day concept. i think we need to respect and comfort them everyday.

Anyway, I thought to put together a small lunch together with my family on Mother's Day. And scooby I missed you.

The menu was my Mom's Favorite. I made Mushroom - Peas Pulav, Baby Potatoes in Thai red curry, Ghee Paratha, Curd Rice and Vadu Mango.

Yes, I made pickle too.

For now, just posting the picture as I have errands to run. But promise I will post the recipe of every item in today's platter.

Do check in regularly.

Saturday, 11 May 2013

Watermelon Cooler

Chennai is hot,hottest and hotter already, Being a chennaite,even  I feel the heat is unbearable. I was telling my hubby today, I am not hungry but continuously feeling thirsty and was drinking liters and liters of water.

In next few minutes, hubby came with a big Jar of Water Melon Juice,

Oh god, what a relief!!!

It quenched my thirst within minutes and I felt refreshed. It is a must have for Chennai Summer.

I know all of you would know how to make Watermelon Juice, still thought to post as I liked the pic.


Watermelon - Cut and Diced
Sugar - Little to enhance the taste (Optional)


Run the watermelon with sugar in the juicer for few minutes. Than strain it with a small eye strainer and drink.

So easy right. But it tastes heavenly.


  • You can add ginger/Mint leaves to it. It brings a refreshing feel to this juice.

Friday, 10 May 2013

Vazhapoo Vadai or Pakoras (Plantain Flower Pakoras)

This is the recipe that I have learnt from my mom.I used to ask her to make it very often before I got married without understanding the efforts to be put it to make this.

Vazhapoo is a healthy vegetable and I think this is a excellent way of adding it to my food.

To do this dish, we need to plan well in advance as cleaning the flower is a laborious process.

I plan to post a step by step post on how to clean and store Plantain Flower the night before as we can make the Vadai in a jiffy.

Ok, now to the recipe:


Plantain Flower -1/2 cup (Finely Chopped and steamed)
Gram Dhall - 3/4 to 1 cup (Soaked for 3-4 Hours)
Onion - Finely chopped
Green Chillies - FInely Chopped
Hing - A pinch
Oil - To fry
Salt - to Taste


Grind the gram dhall coarsely. Run the steamed flower for a second and add it to the grinded dhall. To this add chopped onions,chopped Green chillies and hing and salt and mix well.

Heat oil in a pan and make the mixture into vada/dumplings and deep fry.

They taste excellent as a snack or can be served with rice and Rasam.

I don't prefer this with rice and Sambhar as it becomes too much of Dhall for a day.

  • I have also noticed some of add Saunf to this, I don't use it in my cooking at all as I don't like the taste.
  • You can skip the step of steaming and grinding the flower if you can finely chop the plantain flower.
  • The plantain flower leaves a black stain on the chopping board, so I keep a separate chopping board for that.
  • You can also add Red chillies instead of Green chillies and they bring a different flavour and taste to the dish.
  • If you are using red chillies, grind it along with the Dhall. 

Sunday, 5 May 2013

Chocolate Cake... Hmmmm.. Delicious..

I have never thought in my life I will be able to bake and that too a Chocolate Cake and in Heart shape :-)

This cake is eggless too...

Here is my Chocolate Cake

The Ingredients Required:

Maida (All purpose flour) - 1.5 cups
Sugar - 1 Cup (Powdered)
Coco Powder - 4-6 Tbsp (Depends on the quality and taste of the Coco)
Cooking Soda - 1 Teaspoon
Butter - 5 Tablespoon (Room temperature /slightly melted)
Milk - 1 Cup (Boiled and at room temperature)
Vanilla Essence - 1 Teaspoon
Dark Chocolate and Almond - For Garnishing


Sieve Maida,Sugar, Cocoa powder and cooking soda. This is to ensure that the ingredients are mixed well and there is no lumps. Make a well in the middle of the sieved flour and add butter,essence and milk and mix. Don't beat it hard, mix it gently or in other words fold it.

Now take a baking mould, grease it with butter and dust it with Maida. Preheat the OTG for 10 minutes at 150 c.

Now pour the batter into the prepared mould and bake it at 150 c for 10-15 minutes or till it is cooked.

Allow the cake to completely cool off  before coating it with Chocolate and almond.

Once the cake is in room temperature, demould it and add the chocolate coating and sprinkle the crushed Almond and it is ready to hog.

The chocolate coating needs to melted using Double Boiling technique. I will post this technique soon.

Till then enjoy your cake.

Saturday, 4 May 2013

Hi all,

I can't even imagine that cooking would become my passion. Before getting married I have never entered the kitchen as mom would cook and keep everything ready on time. She makes perfect combinations and extremely tasty food.

She also never would allow me to enter the kitchen. She would always say you must be tired and she will cook.

After marriage only , like some girls I also entered the kitchen. My hubby is a big foodie and an excellent cook too.SO pressure was more on me.

Thanks to my moms cooking skills , it got into my DNA I believe. Even though I have not cooked , I have always watched her cook and prepare delicacies so with that started cooking.

Whenever I used to enter the kitchen the statement that mom said will ring in my head "the best way to enter the man's heart is his stomach" and build pressure.

So with my mom's words, her culinary skills in my DNA, my hubby's appetite I entered kitchen.

I plan to post some food that I cook at home. The intent is to have a digital copy of my recipes inspired by my mom's cooking and the digital world.