Saturday, 30 November 2013

Pasta with White Sauce

I love Pasta. I rarely make it with white sauce, I usually make Pasta - Fatafat style. But this time, I decided to make multiple layers with white sauce and bake it. So I made a bed of potatoes, then a bed of mushroom and Broccoli, then the pasta and the white sauce. SO I am going to write the recipes layer by layer.

Based on your taste and time, you can make all layers or just make couple of layers and enjoy. If you do not have a OTG, you need not bake it, you can just leave it on low flame on the stove top.


Pasta - 2 Cups (Pasta of your choice, cooked as per instructions in the packet till it is Al Dente)
Potatoes - 2 (Skin peeled and Sliced)
Broccoli - 1 (Large Floret)
Tomato Puree - 1/2 Cup
Garlic - 15 Pods
Button Mushroom - 10 Nos
Maida - 1/4 Cup
Unsalted Butter - 1/4 Cup
GarlicPowder - 1/4 Teaspoon
Milk - 1/2 Cup
Black pepper powder - 1/2 teaspoon
Red Chilly Flakes - 3 Tablespoon or to taste
Italian Seasoning Mix - 2 Tablespoon (Available readily in supermarket) or else use any dry herbs like Oregano,Thyme,Rosemary etc
Cheese - As per your choice (I used Mozzarella and Cheddar cheese)
Olive Oil and Salt


First Layer - Potatoes
In a Pan, add some olive oil. Once it s warm, place the Potatoes slices on the pan. Cook till it is done and then flip it again. Season it with Red Chilli flakes, Italian herbs and Garlic powder.

Second Layer - Mushroom
In the pan, add some olive oil to this add about 4-5 crushed garlic, tomato puree and cook well. Then add some red chilli flakes,salt, Italian seasoning and saute. To this add the mushrooms and cook for 5- 8 minutes and keep it aside.

Third Layer - Broccoli
In a pan, add some olive oil and 2 crushed garlic and add the Broccoli and saute for 3-5 minutes or till it is cooked. Season it with chilli flakes, Italian seasoning and salt.

Final Layer - Basic White Sauce 

In a pan add the butter and once it starts to melt add the Maida and roast for 5-8 minutes or till the raw flavour of the maida leaves. Now, remove it from flame and allow it o cool to room temperature. Meanwhile, boil the milk.

Once the Maida - Butter mixture (it is called as Roux) is at room temperature, slowly add the warm milk and mix. Add the milk little by little to Roux and mix. I generally use whisk to make the mixture. Mix till it becomes a smooth mixture.

Now place this on the stove on a low to medium flame and cook it. We will know it is done when the mixture nicely coats the back of the wooden spoon. It will be of Dosa Batter consistency.

You can make this White Sauce in advance and store it in refrigerator.

To this add Black pepper powder, Chilli flakes, Italian Seasoning and salt.

Now take a baking tray and smear some olive oil on it. First place the potato slices, then add the
Mushroom layer and spread it nicely, then place the Broccoli on them , then add the cooked Pasta and finally pour the White sauce.On top of it spread some grated cheese.

I added grated cheese, Italian seasoning between each layer , this step is optional.

I baked this layered Pasta at 180C for 20 minutes , this step is completely optional. I did it to melt the cheese. If your ingredients are even slightly warm the cheese will melt.

Rava Idly

This is one breakfast recipe that sneaks into my kitchen at least once in a week. This is my Mom's favorite. I love this as it is easy, tasty and always is a HIT whenever I make it.

Usually people say to use sour curd,however I make curd the day before and use to make this recipe. In this way, I think the idly is soft, fresh and has the right amount of sourness.

Dont get demotivated by the long list of ingredients, you can pick and use whatever ingredients you have in your pantry.


Rava - 1 Cup
Curd - 1/2 - 3/4 Cup (Depends on the sourness of your curd)
Mustard Seeds - 1/2 Teaspoon
Cashewnuts - 2 Tablespoon (Optional)
Gram Dal - 1 Tablespoon
Urad Dal - 1/2 Tablespoon
Roasted Peanuts - 2 Tablespoon (Optional)
Green Chillies - 2 (Finely Chopped)
Ginger - 1/2 Inch (Finely grated)
Peas - 2 Tablespoon (Optional)
Carrot - 1 (Finely Grated,Optional)
Turmeric Powder and Hing - A pinch Each.
ENO - 1 Tablespoon
Curry Leaves and Coriander - As per choice
Oil and Salt.


In a pan, add a tablespoon and once it is hot, add the mustard seeds and allow it to splutter.

Then add the Peanuts,Gram Dal and saute for 30 seconds and then add the cashewnuts and Urad dal and saute for 30 seconds. Then add the green chillies, curry leaves,Asafoetida and Turmeric Powder and saute.

Then add the Rava and roast till nice aroma comes, say for 5 minutes. Now remove it from the flame and keep it aside to come to room temperature.

Now whisk the curd nicely and to this add the Ginger,salt,vegetables and the roasted ingredients to make a thick batter. You can alter the quantity of water and curd as per your taste. As I use only fresh curd I make it fully with curd.

After mixing, keep it aside for 5-10 minutes. Meanwhile, make the Idly Plates ready.

Place the Idly Pot with 2 inches of water (as per the size of your pot) and switch on the stove so it comes to a boil.

Meanwhile, grease the idly plates with a coking oil generously.

We have to add ENO into the batter Just before pouring the batter into the Idly plates.

Once the water is boiling in the pot and all the plates are greased, add ENO to the prepared batter and give it a quick stir and add batter into the prepared idly plates and steam for 12-15 minutes or till it is done.

Saturday, 23 November 2013

Apple Oats cake

I love apples and always have stock of apples in my pantry. So I also continuously search recipes using apple and found this recipe here. I have already made Apple Roulade with Apple. This is one more apple recipe.


Shredded Apple - 1 Cup
Maida - 1 Cup
Oats - 1 Cup
Buttermilk - 1/2 Cup
Baking powder - 2 Teaspoon
Butter - 1 Tablespoon
Cinnamon Powder - 1/2 Teaspoon
Salt - 1/2 Teaspoon
Brown Sugar - 1/2 Cup


In a mixing boil, mix the sugar,buttermilk and butter well. To this add the apples,Maida and Oats and mix well it is all mixed well. Now add salt,Cinnamon Powder, baking powder and mix till done.

Pre heat the Oven at 180 C. Pour the prepared batter into a greased tray and bake for 30 minutes or till it is done.

Cool it completely and cut into pieces. I baked it in the evening. My take on this cake is that it tasted great the next day for Breakfast rather than having it hot.

Friday, 22 November 2013

Back of the Bag Oatmeal Rolls 

It is been quite sometime that I did some baking. So I decided to bake something. I had got a new Bread loaf Mould so wanted to make a Bread. With the recipe I was able to bake a Big Loaf of Bread and 4 rolls. This recipe has loads of Oats too. I got his recipe from kingarthurflour.


Yeast - 2 teaspoon
Warm Milk - 11/4 Cup (Not hot, just warm)
Maida/All Purpose Flour - 3 Cups
Rolled Oats - 1 Cup
Unsalted Butter - 2 Tablespoon
Honey - 3 Tablespoon
Salt - 1 1/2 Teaspoon
Sugar - 1/2 Teaspoon
Oats - For Sprinkling on the top


In a bow, add the warm milk,salt and sugar and mix well. To this add the Yeast and allow it to rest for 5 minutes or till the yeast rises.

To this add Honey, Butter,oats,Maida and knead into a soft dough. Let it rest for 1 hour or it is doubled.

Now, take it to a greased surface, punch the dough down and knead it.

Roll it into a log or ball and place it in a greased loaf mould or in Baking tray.

Allow it to rest for 1 hour or till it doubles.

Pre heat the oven at 180C in the bake mode.

Slightly brush the surface of the loaf or Bun with some milk or water. Add some oats on the top.

Bake it at 180 C 20 minutes.

If you are making Bread, cut the loaf into slices when the loaf has completely cooled down.

You can toast this or have it with Jam and Butter. 

Monday, 18 November 2013

Simple Dal Tadka

Dal is a staple food in any of our house. There are so mnay ways, in which we all make Dal. This Dal Tadka is a simple yet very tasty Dal.

It tastes great with Rice.Jeera Rice or Roti.


Thoor Dal - 1/2 Cup
Water - As required
Onion - 1 (Small,Chopped)
Green Chilly - 2 (Finely Chopped)
Garlic - 3 (Finely Chopped)
Ginger - 1/2 Inch (Finely Chopped)
Cumin Seeds - 1 teaspoon
Oil or Ghee - 1 Tablespoon
Asafoetida and Turmeric Powder - a Pinch each
Curry Leaves and Coriander Leaves - For Garnishing
Salt - As required


Wash and soak the Dal for 30 minutes (Soaking Dal is optional, I do as it saves time)

Cook it in a pressure cooker for 3 whistles. Add Turmeric Powder and Hing while cooking the Dal in the cooker.

In a tadka pan, add some oil or Ghee and once it is warm, add the Cumin Seeds and once it crackles, add the onion and Saute well. Once the Onion is half done, add the Garlic,Green Chilies,Salt and Ginger and Saute well.

Transfer the Dal into the serving bowl, and add the Tadka on the Dal before serving and Garnish with Curry Leaves and Coriander Leaves.

Sunday, 17 November 2013

Nei Appam - Karthigai Deepam Special

Nei Appam is a sweet which is usually made at our house during Karthigai Deepam. If you make it once at home, you will never buy it from outside and eat. With little planing this dish is such a delicacy.

It should traditionally be made of ghee, however, you can mix Ghee and Oil or just refined oil is also good enough.

Rice 1 Cup
Jaggery 3/4 Cup
Water As Required
Salt A Pinch
Ghee As Required
Oil As Required
Cooking Soda - A Pinch
Cashew/Coconut/Elachi - As required (Optional)


Soak the rice for 3 - 4 Hours.

In a pan, add the jaggery with little water just required to melt the jaggery. Melt the jaggery and strain it for any impurities.

Grind the soaked rice with very little water. The batter should be thick.

To this batter add the Jaggery syrup, and cashew,coconut and salt and mix well.

In a appam Karal , pour the oil or ghee and once it is warm enough add the prepared Batter and cook for 2 minutes, then flip it and cook it for 2 miuntes or till it is golden brown.

If you don't have a appam karal, you can heat oil in a kadai and pour a ladle of batter and cook it,like I have done.


If you have added more water by mistake in your Jaggery syrup or Batter, you can add some Wheat Flour to get the right consistency.

Friday, 15 November 2013

Red Velvet Cake - Egg-less and with Natural colour

I have heard so much about Red velvet cake and always wanted to try it. However, I am not a huge fan of using food colour so was wanting to use natural ingredients to get the colour.

So when I was browsing through I found some recipes where they had used Beetroot Puree to get the natural color. I was very skeptical about using beetroot, but believe me it was heavenly. Everyone at house loved it and I was asked to make it again.

I did not have a muffin mould so I baked it as a cake, if you have a muffin mould, you can see the color much better.When I ate it , I realized why it is called as the Velvet Cake. It is so soft and silky.


Brown Sugar - 3/4 Cup
Beetroot Puree - 1 Cup
Dark Chocolate - 60 grams
Maida /AFP - 1 Cup
Oil/Butter - 1/4 Cup
Baking Powder - 1 Teaspoon
Vanilla Essence - Few Drops


Beetroot Puree: 

Peel the beetroot and add it in a cup of boiling water. Cook till it is completely done. Cool it room temperature. Then puree it in a blender to form a smooth puree with no lumps and use it.

Pre heat the oven at 180 Celsius.

Sieve Maida and baking powder together. Sieving will help in mixing the baking powder and Maida thoroughly.

In a mixing bowl, mix the oil and sugar till it is creamy. To this add the vanilla essence, Beet root puree and Melted Chocolate  (Melt chocolate using the double boiler method or microwave for 45 seconds) and mix well.

To this mix the sieved flour with baking powder. Do not beat it too much. Just mix it until the flour and the wet ingredients is combined.

Pour this into a greased and dusted cake pan and bake at 180 Celsius for 20 minutes. Each oven cooks differently so keep a close eye on the baking time.

Thursday, 14 November 2013

Chocolate Maida Burfi/Maida Barfi

 This is one recipe which is made in my Granny house quite often. I am the only person who eats this sweet in my house.My mom and Bro are not a great fan of this sweet.

So for this diwali I wanted to make this by myself. So asked the recipe from mom and made it. It was quite easy to make. My youngest BIL liked it a lot.

This sweet has 2 layers. The first one is Maida and the second is the Chocolate layer.


For 1st Layer:
Maida - 1/2 Cup
Sugar - 1 Cup
Ghee - 1/4 Cup
Water - 1/2 Cup

For 2nd Layer:
Maida - 1/2 Cup
Sugar - 1 Cup
Ghee - 1/4 Cup
Cocoa Powder - 3/4 Tablespoon
Water - 1/2 Cup


Grease a tray and keep it ready.

First Layer

In a pan, heat ghee till it is hot. Once the Ghee is hot, add the Maida and saute it quickly. Do it till the raw flaour of the maida is completely gone.

In another pan, add sugar and 1/2 cup of water. Boil until one string consistency is formed.Getting the sugar syrup right is key to this recipe.

One string consistency is when when you keep the sugar syrup between your fore finger and thumb a string will form. If you are not used to this, wet your fingers between you touch the sugar syrup. For me it takes about 8 - 10 minutes to get this single string consistency.

The next steps are to done off the flame.Now remove the sugar syrup from the heat and add the roasted maida to this and stir this continuously. Stir it till it becomes thick. Lets say Idli batter consistency. Pour the mixture into the greased tray. Leave it using a flat knife or spoon.

Second Layer

Now lets repeat the same process for the second layer.

Heat the Ghee, add maida and saute. Add the cocoa Powder once you remove the Maida from the heat.

In another pan, add sugar and 1/2 cup of water. Boil until one string consistency is formed.Getting the sugar syrup right is key to this recipe.

The next steps are to done off the flame.Now remove the sugar syrup from the heat and add the roasted maida to this and stir this continuously. Stir it till it becomes thick. Lets say Idli batter consistency. Pour this on top of the first layer. Leave it using a flat knife or spoon.

When the mixture is warm, make marking in the mixture and allow it to set.

Let it set for some time and cut into desired shape.

Wednesday, 13 November 2013

Pidi Kozhukattai

 I have already posted the recipe of Kara Kozhukattai and Sweet Kozhukattai. This kozhukattai is pretty easy to make. However this is still tasty.


Processed Rice Flour - 1 Cup
Water - 2 Cups
Salt and Oil
Mustard seeds - 1/4 Teaspoon
Gram Dhall - 1/2 Teaspoon
Green Chillies - 3
Hing/Asafoetida - A Big Pinch
Coconut - 3 Tablespoon (Cut into small pieces, you can add coconut as per your taste)


In a pan, add a tablespoon of oil and add the Mustard seeds. Once it splutters add gram dhall and green chillies and saute for 30 second and then add the water,coconut  and salt.

let the water to boil. Once the water is boiling, add the rice flour and stir it. Cook it till the rice flour is cooked and the water is completely absorbed.

Remove from the flame and allow it to become warm. Once the mixture is warm, grease your hands and take the mixture and make kozhukattai in desired shape.

Now steam the kozhukattai in a Idly pot or steamer for 10 minutes.

Hot, steamy easy kozhukattai is ready.

This kozhukattai can also be made with rice Rawa.

Tuesday, 12 November 2013

Thai Red Spicy Rice

I have already posted the Thai green Curry Recipe. I made Thai Red Rice to go along with this. 

I have already posted the recipe for the Thai Red Curry. This spicy rice is made with the Thai Red Curry.

I used Jasmine Rice to make this recipe, however, if you are not used to this then you can use Basmati rice or any regular long grain rice.

Rice - 2 Cups
Water - 4 Cups
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
Pepper 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.

Wash and soak the rice for atleast 30 minutes. 

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

In 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 cook till everything comes together.

To this add the water from the rice and bring it to boil and then add the rice and salt and cook it covered.

Once it is cooked, garnish with steamed corn,basil leaves, groundnuts and sprouted moong and serve (As I packed this for lunch, I did not do the garnishing.  It tastes good without the garnishing too)

Monday, 11 November 2013

Nei Ladoo/Ghee Ladoo

Nei Ladoo is one of the favorite sweet in our house. During Diwali, this ladoo will surely make into our list of sweets

I remember whenever we used to have talk of what to make for Diwali, Nei ladoo is one sweet mom will usually start off with. I do not remember even one Diwali when my mom has not made this Nei Ladoo.

My father calls this as Paitham Ladoo as it is made with Yellow Moong Dal. It just needs 3 ingredients Yellow Moong Dal, Sugar and Ghee.


Yellow Moong Dal - 1 cup
Sugar - 1 Cup
Ghee - 1/2 Cup (I did not use the 1/2 cup completely, I was left with 3 Tablespoon)


In a non stick kadai, dry roast the Moong dal till it is golden brown. Do this on low flame and stir it continuously to avoid uneven browning.

Cool this and grind this into a fine powder using a mixer. We used the flour mill to powder this so it is smooth and soft. Grinding it in the flour mill saves lot of energy and time.

If you dont find a mill near you, you can certainly use a Mixer Grinder. If you are grinding it at home, sieve the powder before making the ladoos.

Powder the sugar also in a mixer. Melt the ghee in a kadai.

In a mixing bowl, add the powdered Yellow moong dal, powdered sugar and melted ghee and mix well.

Once it is warm, start making ladoos. To make the ladoo, take a small portion of the mixture in your hands and press them. You will have this tasty ladoo.

Sunday, 10 November 2013

Thai Green Curry

I was so bored with the dal, Sambhar so wanted to have some other cuisine. Usually I make Italian cuisine,but this time I did Thai cuisine.

I did not have lemon grass, Galangal etc so I substituted with what was available in my pantry. The taste was still good. In this recipe I will tell what is usually used and what substitution I used.


Coriander Leaves - 1/2 Cup
Pudinah Leaves - 1 Bunch
Green Chillies - 6 Pieces
Onion - 2 (Boiled)
Galangal -  1 inch (I used regular Ginger)
Basil leaves - 1 Handful
Lemon Grass - 1 Tablespoon (I used Lemon Juice)
Garlic pods - 8
Broccoli - 1 Floret
Paneer-1/2 Cup (Added as per my chioce, the original green curry will not have Paneer)
Carrot - 1/2 Cup
Capsicum - 1 cup
Mushroom - 1 cup
Baby Corn - 1 Cup (Boiled, I skipped this as I did not have them)
Coconut Milk -1/2 cup (First Milk - Refer to the tips section of the Coconut Milk Rice Recipe)
Salt - To taste
Butter or Olive oil (I mixed both)


 In a blender, add the boiled onion,basil leaves, garlic coriander leaves,pudinah leaves,green chillies,ginger and grind it into a smooth paste. This can be stored in freezer for 7 - 10 days.

In a pan, add some butter or olive oil. Cook the paste till the Raw flavor is gone. Then add the vegetables (Broccoli,mushroom,carrot,capsicum) and cook.

After few minutes add water and salt and cook for few minutes. After 5-8 minutes of cooking , add the coconut milk.

After adding the coconut do not cook for long, just cook till it boils once.

Then remove it from heat and garnish it with baby corn and some basil leaves. Enjoy it with Thai Red Spicy Rice.

Saturday, 9 November 2013

Bottlegourd Tikki

It was on a Sunday when I had quite heavy breakfast and waned to have something refreshing and light, that's when I made this Tikki.

I had this along with freshly Cut Cucumber Salad and Masala Curd. The Cucumber,Curd and Bottlegourd was so refreshing.

I am sending this to Lets brunch on Sundays event organised by Priya. 


Bottle Gourd - 1 Cup (Grated)
Besan/Gram Flour - 2 Tablespoon
Rice Flour - 2 Tablespoon
Ginger Garlic Paste - 1/2 teaspoon
Chilli Powder - 1 Teaspoon
Garam masala - 1/4 Teaspoon
Salt and Oil


In a mixing bowl, add add ingredients except oil and mix well. Divide them into equal parts and shape them as tikkis.

Meanwhile, place a pan on the stove. Once the pan is hot, smear some oil and arrange the prepared tikki and cook.

Cook till it is golden brown on both sides.

I had it with Freshly cut cucumber and Curd flavoured with Chaas Masala.

I did not have any problems in making the tikkis with the above given ingredients. if you have doubt on the consistency add Bread slices or Bread Crumbs. You can also add Besan or rice flour, however I do not prefer it as it makes the tikki heavy and not fluffy.

Friday, 8 November 2013

Raw Banan Cluster beans/Vazhakkai Karamani Upperi

The Raw Banana - cluster beans is an amazing combo. When cooked in this fashion it tastes greats with any Tangy and spicy gravy. In our house we usually make it along with Kathirikkai Karakuzhambhu.

It side dish can be made in a jiffy. The only trick in this dish is to have the right amount of water to cook these vegetables.


Raw Banana - 1
Clusterbeans - 1
Green Chilly - 1 or 2
Coconut Oil - 1 Tablespoon
Salt - To taste


In a pot, boil 3/4 cup of water and bring it to boil.

Meanwhile, Peel off the raw banana skin and cut into cubes and put it in salt water. If you do not put them in water, they tend to become black.

Remove the fiber from the cluster beans and chop them into 1 inches pieces.

Now to the boiling water add the raw banana (drain the water in which it was soaked). I drizzle few drops of coconut oil at this boiling water at this stage. This step is optional.

Once the Raw banana is 75% done (which takes about 6-7 minutes) add the cluster beans.
 and salt.

Cook till the Raw Banana and Cluster beans is completely cooked (it may take 4- 5 minutes).Switch off the stove. By now no water should be left in the pot.

In a tadka pan, add the coconut oil and once the oil is warn add the green chilly and toss for 30 seconds and add this to the cooked vegetables and toss well.

The simple yet delicious Raw Banana Cluster beans upperi is ready.

Thursday, 7 November 2013

Cabbage Poriyal with Coconut

I will always have stock of cabbage in my refrigerator. I make them in couple of styles. I make this style with coconut whenever I make Yam kuzhambhu or Brinjal Karakuzhambhu

As it is mild in flavor it goes fantastic with the Tangy, spicy Karakuzhambhu.


Cabbage - 2 Cups (Chopped and washed)
Mustard Seed -1/2 Teaspoon
Dry Red Chilly - 3
Coconut - 2-3 Tablespoon (Grated)
Oil - 1/2 teaspoon
Salt - Per taste. 


In a kadai, heat the oil and once it is done add the mustard seeds and allow it to splutter. Then add the dr red chilly and cabbage. Saute and cook.

Put the stove to slim, and close the kadai with a lid. This will ensure that the cabbage 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.

Once the cabbage is cooked add salt and the coconut and saute for 2-3 minutes. Your cabbage is ready to be served. 

Yam Curry/Sennai Kizhangu Kuzhambhu/Kulambhu

OMG!!The last 2 weeks have been crazy for me. At work and at home, was crazy, with appraisals, more work, Diwali preparation, Guests at home and visiting people.

All this kept me away from the blog. I will try and post the various sweets and savories I made for Diwali in the coming weeks.

This is one of the favorite curry preparation. It tastes good with Dosa or Rice.


Yam - 250 Grams
Onion - 1 (Medium,chopped)
Tomato - 1 (Medium,Chopped)
Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric - A pinch
Garlic - 6 Pods (Deskinned and roughly mashed)
Tamarind - Lemon Sized soaked in 1 cup of warm water for 15 minutes
Oil -  2 Tablespoon (Gingerly Oil, preferably)
Salt -To taste
Pepper Powder - 1/2 Teaspoon


Clean the yam and wash it nicely. Cut them into slices of 3 inches.

In a pot, take some water, add Turmeric,a small piece of Tamarind and bring it to boil. To this add the cut and sliced Yam. Cook it till the yam is done completely.

Drain the water off and roughly mash the Yam and keep it aside.

In a pot, add oil and onion and cook till it is done. Then add the Tomato and salt and cook till the tomato is cooked well.

Then add the Chilly powder,coriander powder, turmeric, garlic. Saute this for 2-3 minutes.

To this add the Tamarind pulp and cook till the raw flavor of the masala and tamarind is completely gone.

To this, now add the roughly mashed Yam and cook it covered for 5 minutes.

Just before removing from the flame, add the pepper powder.


  • The yam should be completely cooked.
  • Do not mash the Yam completely. Just mash it roughly.
  • If you have a mud pot, use it for this recipe as it will taste amazing. 
  • Adding a tiny bit of tamarind in the water in which yam is cooked will remove the biting tendency of yam.