Thursday, 27 February 2014

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)


  • Heat a pan with 1 Tablesponn of oil
  • Add Mustard seeds and curry leaves and allow them to splutter
  • Then add finely chopped onions ans saute them
  • once the onions are cooked add tomatoes and add salt
  • Cook till the tomatoes are mushy. 
  • Then add the Brinjal and saute till it is half cooked.
  • Then add chilly powder and turmeric powder and saute.
  • Cover with a lid and cook till the brinjal is 3/4th Done.
  • Now add the Cooked Channa and saute.
  • Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Wednesday, 26 February 2014

Capsicum Masala

This is my hubby's favorite recipe. I am not a great fan of capsicum , however my hubby loves it. Usually my mom makes this for my hubby.

I love making this as including the cutting of vegetables the dish can be prepared in 15 minutes :-)

It goes well with both Rice and Roti.

The picture looks as if the recipe is so spicy, however it is not. I have used Kashmiri Chilly powder for the colour however it will not be too hot.


Capsicum/Green Bell Pepper - 1 (Chopped, large)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Small, finely chopped)
Ginger Garlic paste  1/2 teaspoon
Chilly powder - 1 teaspoon (You can use regular Red chilly powder, I have used Kashmir Chilly powder for color)
Coriander Powder - 1/2 teaspoon
Turmeric powder -1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Oil and Salt


  • In a pan, heat a tablespoon of oil. Once the Oil is hot add the onions
  • Cook till the onions are done
  • Then add the Tomatoes and cook till they are done
  • Now add the chopped Capsicum and saute for 2 minutes.
  • after 2 minutes add turmeric powder, red chilly powder, coriander powder an Grama Masala and saute.
  • Cook it covered with a lid till the Capsicum is cooked.
  • Wile cooking, remove the lid in between and stir the masala so it does not burn.
  • If you feel the masala may burn, then you may sprinkle some water and stir and cover with a lid and cook.
  • Don't pour water, just sprinkle 2-3 Tablespoons of Water.

Sunday, 23 February 2014

Onion Raita - with a Tip 

I am sure all of us know how to Make Raita. It is not a big deal. However, in this post I will share a tip to make thick and tastier Raita which will not become watery after some time.

I make Raita in different ways, I will share them  one by one.

In this Raita recipe I have used Spring Onions, both the Leaves and Onions. If you want to learn How to make Thick Curd , click here.

Onion - 1 (Big, Finely Chopped)
Thick Curd - 1/2 Cup (For recipe click here)
Green Chilly - 1 (Finely Chopped)
Roasted Gram Dal powder  - 3 Tablespoon  (Run the Roasted Gram dal in Mixer)
Spring Onion Leaves - 2 Tablespoon (Optional)
Cumin Powder - 1/2 Teaspoon (Optional)
Pepper Powder - 1/4 (Optional)
Salt - to taste


  • In a bowl, cream curd well and to this add salt,pepper,cumin powder and mix well.
  • To this add the roasted gram dal powder and mix well
  • Then add Onion, green chillies, spring onion leave and mix and serve. 

Saturday, 22 February 2014

Lunch Menu 9 - Vegetable Biriyani, Onion Raita and Chilly Paneer (Chilly Paneer in under 10 minutes)

For this week lunch Menu, I have made a North Indian Rice dish and Indo Chinese Chilly Paneer.

    Click on the Links below for the Recipes
    Chilly Paneer in Ten Minutes

    I have so many Paneer recipe in my recipe. However, I am not sure whether I have a Chilly paneer recipe. That too this recipe can be done in 10 minutes.

    Paneer - 1 Packet
    Onion - 1 Large
    Capsicum - 1 Medium
    Red Chilly powder - 1 Teaspoon
    Garam Masala - 1/2 Teaspoon
    Amchur Powder/Tandoori Powder - 1/4 Teaspoon
    Turmeric Powder - 1/4 Teaspoon
    Salt and Oil


    • Cut the Paneer, Onion and Capsicum into squares.
    • Cut them of same shape and size as much as possible
    • Heat a tawa/Pan and add a teaspoon of oil.
    • Once the oil is hot, place the chopped paneer,onion,Capsicum on low flame. 
    • They will be done in 2-3 minutes. if you want them charred you can leave t for a minute more.
    • Then flip them to the other side and cook them for 2-3 minutes.
    • Remove them from the Tawa and keep it aside. 
    • Meanwhile, in a plate mix chilly powder,Garam Masala,amchur powder,turmeric powder and keep it aside
    • Heat a kadai with 1 teaspoon of oil on a low flame.
    • Once the oil is hot, add the mixed spices powder and give it a quick stir and then immediately add the Tawa cooked Onion,capsicum and Paneer.
    • Be very careful, that the oil is not too hot or not to leave the masala in oil for too long as it will burn.
    • Cooking the Spices powder in the oil will ensure that they are cooked fast, however, we need to be quick to add the vegetables along with paneer.
    • Now toss it around for couple of minutes
    • Add required amount of salt and serve as a starter. 

    Aval Kozhukattai 

    What to make for Breakfast is a question that hangs before me like every day. So I am on hunt for breakfast recipes.

    My mom makes this often and I also found it here. It is pretty filling and simple to make. If you want you can have it as Upma too and it tastes great.

    I have also given the recipe for the Garlic-Chilly Chutney which tastes great with this Kozhukattai.


    Flat Rice/Aval/Poha - 1 Big Cup
    Onion - 1 (Finely Chopped)
    Green Chillies - 2 (Finely Chopped)
    Mustard Seeds - 1/4 Teaspoon
    Curry leaves - 2
    Asafoetida/Hing - A pinch
    Water - 1.5 Cups
    Gram Dal/Urad Dal/Groundnut - 1 Tablespoon
    Coconut - 3 Tablespoon (Grated, Optional)
    Salt and Oil.


    • Heat a pan and place the Flat Rice/Poha in the pan.
    • Toss it around for few minutes and keep it aside till it cools down.
    • Once it is cooled, Run it in the blender and make it into  powder and keep it aside.
    • Place a pan and warm a teaspoon of Oil and add Mustard seeds and allow them to splutter.
    • Then add grundnuts,Gram Dal ,curry leaves,Asafoetida and Urad Dal and cook for 30 seconds or till it is done.
    • Then add onions and green chillies and cook ill the onions are doe.
    • To this add 1.5 cups of water and allow it to boil.
    • Add Salt and the grounded Poha Powder and stir.
    • Cook it till it leaves the sides of the Pan. This should take about 3-4 minutes.
    • Just before switching off the stove add the grated coconut and stir. 
    •  If you want you can have it as a Upma now.Then allow it to cool.
    • Once the Upma is cooled, make ball shaped Kozhukattais.
    • Steam them in Idly steamer for 5-7 minutes.

    Friday, 21 February 2014

    Karachi Biscuits/Fruit Biscuits

    Yes. This is the world famous Karachi Biscuits that I attempted to make. Believe me the end result was as tasty as the ones we buy from the Karachi bakery. Now no need for any of my friends to come from Hyderabad to taste these Melt in mouth Biscuits.

    I found this recipe from my Favorite chef's website,Vahrehvah and adapted it to make the Karachi Biscuits.

    AFP/Maida - 250 Grams
    Custard Powder - 50 Grams
    Sugar - 150 Grams
    Butter - 150 Grams
    Baking Powder - 1 Teaspoon
    Milk Powder - 15 Grams
    Vanilla Essence - Few Drops
    Mixed Nuts and Dry Fruits - 150 Grams (See notes)
    Milk - 2 Tablespoon


    1. In a bowl, cream butter,sugar and vanilla essence together. 
    2. In another bowl, mix Maida,Custard powder,milk powder,baking powder and mixed nuts and fruits.
    3. Now add the mixed dry ingredients with the wet ingredients and make a dough.
    4. If required add 2 tablespoon of milk to get the mixture to a dough consistency. 
    5. Divide the dough into equal sized balls and slightly flatten them
    6. Arrange them on a greased baking tray. Ensue that there is space between each of them as they will expand.
    7. Bake them in a oven for 10-15 minutes at 180C


    • I have used cashew,raisins,tutti fruit,pista,badam. The original Karachi Recipe usually comes with only Cashew and tutti frutti.
    • I have baked some of them for a little longer as I like them slightly on a overcooked side. so you see some of the cookies litle brown than the others. 

    Monday, 17 February 2014

    Potato Masala - For Masala Dosa

    I love Dosas. The Potato Masala in the Masala Dosa takes the Dosa to the next level. The nutty crunch Dal and hot Green chillies makes this dish a Hit.

    For Dosa Batter recipe , click Here


    Potatoes - 4 (Boiled, peeled and roughly mashed)
    Onion - 1 (Big,finely Chopped)
    Green Chillies - 3 (Finely Chopped)
    Mustard Seeds - 1/2 Teaspoon
    Turmeric Powder - a Pinch
    Gram Dal, Urad Dal, Ground nuts - 1 Tablespoon each
    Ginger - 1/2 Inch (Finely Chopped)
    Asafoetida/Hing - A pinch
    Coriander Leaves - For Garnishing
    Water - 2 Tablespoon
    Oil - 1 Tablespoon
    Salt - As per Taste


    1. In a pan, heat the oil and add the Mustard seeds. Once the Mustard seeds splutter add the Gram Dal, urad Dal and ground nut and toss for 30 seconds or till done.
    2. Once add the finely chopped onions and saute. Cook till the onions are done.
    3. Now add the ginger and Green chillies and saute.
    4. Add Turmeric powder and Hing and saute
    5. Add the Mashed Potatoes,Salt and toss for couple of minutes. 
    6. Add little amount of water (Add a tablespoon of water at a time) so that all ingredients come together.
    7. Now Corinader leaves and saute and serve with Dosa as Masala Dosa 

    Saturday, 15 February 2014

    Ravioli - With Spinach and Cheese Filling

    For this week Lunch Menu, I decided to make something Italian. So I decided to make Ravioli.

    As I am someone who is not so in favour of ready made store bought stuffs, so I made the Raioli sheets myself. However, I believe the ready-made Ravioli sheets are available in some supermarkets.

    Even If they are not available, you can always use Lasagne sheets to make these Ravioli.

    I have made the Ravioli sheets egg-less, if you want you can make it with egg. If you add egg, the Ravioli sheets will be more shiny and you can roll them super thin.

    OK, now lets go on to the recipe.

    For the Outer Layer:

    Maida - 1 Cup
    Oil - 4 Tablespoon (Preferably Olive Oil
    Egg - 1 (Optional)
    Salt - As per Taste

    For the Filling:

    Spinach - 2 Cups
    Shredded Cheese - 1/2 Cup (I used Cheddar)
    Onion - 1 Cup (Finely Chopped)

    For White Sauce:

    Butter - 100 Grams
    Maida - 2 Cups
    Milk - 4 Cups

    For Topping:

    Tomato Sauce - 2 Tablespoon
    Chilly Sauce - 1 Tablespoon
    Oregano/ Italian Seasoning
    Black Pepper Powder
    Cheese - 1/4 Cup (I used Mozzarella and Parmesan)


    Knead the dough using Madia,Oil and Salt and appropriate amount of water.

    The dough should be soft and not sticky. Rest this aside for 15 minutes.

    Meanwhile, steam the Spinach/palak. Don't add water to the Palak. Pour water in a bowl and in that place the bowl with Palak and steam cook it.

    Run the steamed cooked palak in the mixer and make a Paste.

    In a pan, add 1 teaspoon of Oil/Butter and onions and fry it.To this add the Palak/Spinach paste,salt,Black Pepper powder, cheese,Oregano and sute and keep it aside.

    Take the dough and spread it like Chappathis. This should be thin. Now using a Pizza cutter or knife, cut them into squares. Use Madia for dusting on the surface so the dough does not stick to the surface you are working on. Dont do this under fan as the dough will dry out faster.

    Place one square then add the filling and cover it with another square piece. Seal it from all sides by folding or using water.

    Meanwhile take a pot with broad mouth and add lots of water and bring it to boil and then add a teaspoon of oil. To this add the prepared raviolis (Sheets with the stuffing) and coo them. It would sit down of the pot in the beginning and once it is cooked it will come up.

    Once the Ravioli comes up, remove them using a slotted ladle. place them in a greased baking tray.

    Now make white sauce with the given measurements. The white sauce should be of Dosa Batter consistency. For white Sauce recipe, refer to my Pasta Recipe.

    Now add the white sauce onto the Ravioli placed on the baking tray.

    Then add some Tomato Sauce and Chilli Sauce.

    Bake this in a preheated oven for 10-15 minutes at 180C.

    Once Baked add required amount of Cheese and Keep it in Oven for 1 minute.

    The Baking should not be overdone as the Ravioli and white sauce will not stick to each other. So cook for 10 minutes and if required for may be further by 2-5 minutes.

    We will know the Dish is baked when the white sauce becomes thick.

    You can serve this with Foccaccia and Tomato Soup.

    Friday, 14 February 2014

    Kadai Paneer

    I am a huge fan of Paneer. I make it at least once in a week. I have got the recipe for Kadai Recipe from here. This recipe is spicy and it want fantastic with rice.

    As this recipe is made with freshly prepared Masala, it tastes great.


    For Masala:
    Coriander Seeds - 1 Tablespoon
    Dry Red Chillies - 5
    Black Pepper Seeds = 5

    Other Ingredients

    Onion - 1 (Large, Finely Chopped)
    Tomato - 1 (Medium, Finely Chopped)
    Ginger Garlic Paste - 1/2 Teaspoon
    Turmeric Powder, Garam Masala - 1/2 Teaspoon Each
    Capsicum - 1 (Medium, cubed)
    Paneer - 1 Packet (Cubed)


    Heat a pan, and dry roast Coriander seeds, Black pepper seeds and Dry Red chillies. Keep it aside till it comes to room temperature. Then grind it coarsely in a mixer grinder. Do not add water.

    In a kadai, heat some oil. Once the Oil is hot, add the onions and saute. once the onion is cooked add the tomatoes and saute. Add ginger Garlic paste, Turmeric powder, Garam masala and saute.

    Now add the Ground masala and saute it. Saute for 5 minutes till the raw flavor is gone. Now add the Capsicum and Paneer and Saute.

    Now add water according to the consistency required, I have added 3/4 cup of water and cook it covered for 10 minutes.

    Sunday, 9 February 2014

    Lunch Menu -4 (Lemon Rice and Arbi Fry)

    This is a very simple, quick to make and good combo.

    Click on the below Links for the recipe

    Friday, 7 February 2014

    Lunch Menu 6- Dal Tadka, Rasam, Senai Kuzhambhu,Yam Fry and Rice 

    This week lunch Menu has Yam in overdose. It was that one such day when you feel to have a particular veggie or sweet too much. It was feeling to eat Yam so made Yam curry and Yam curry.

    Click on the below link for the Recipes

    Thursday, 6 February 2014

    Oats Bun

    I have made these Buns from the recipe Back of the Bag Oatmeal Rolls. In my opinion, Both the Bread and Bun made with this recipe tasted good. My hubby liked the Bun better and my Mom liked the Bread better. Anyway, this recipe is a keeper.


    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  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 Bun with some milk or water. Add some oats on the top.

    Bake it at 180 C 20 minutes.

    Monday, 3 February 2014

    Yam Fry

    This is something that my mom makes very often. It tastes good with Sambhar or Rasam. In this way, you also get the great taste of Yam.

    The first memory of Yam that I have is when I had gone to my Mom's Aunt house in Palghat. They had a huge Garden in which they had this Yam. They took it out of the ground and they cooked it .

    It was heavenly and it still had a earthy smell. Really miss all this.


    Yam - 1/2 Kg (Peeled, washed and cut into strips)
    Red Chilly powder - 1 Tablespoon
    Turmeric Powder - 1/2 Teaspoon
    Coriander Powder - 1/2 Tablespoon
    Tamarind - 1/2 Inch
    Salt and Oil.


    In a pan, bring some water to boil. In this add Turmeric and Tamarind and the Yam.

    Cook it till done. Drain the water and keep the Yam aside.

    Meanwhile, take a plate add red chilly powder and Coriander powder and salt and mix it well.

    Add water little by little and make a thick paste. Now add the Yam to this and ensure that the yam is coated with the Chilly Paste.

    Rest it for 10-15 minutes.

    Place a tawa on stove and add some oil , once the oil is warm enough, place 4-5 pieces of Yam (based on the size of the Tawa, I have a bigger one, so I place 10 in one stretch)

    Cook on each side till it is cooked and gets a nice colour.

    Saturday, 1 February 2014

    Lunch menu - Litti and Mixed Chokha

    If you are a North Indian you would surely know of this dish. However, I learnt about this dish only after I got married. So when Alok told be about Sattu, I was not sure of what that was.

    Then I found that it is basically Powdered roasted Gram dal. (Oddachakadalai mavu). When I wanted to buy it ready made I was not sure whether I ill find out. However, I found in all stores (Spencers,Nilgiris,Nuts N Spices)

    It may look quite laborious process, however the only time consuming process is making the stuffing.

    So I think this is more like a UP twist to Rajasthani Dal Bati. To me the highlight of this dish is the Chokha or Bartha. I am not a great fan of Bartha but loved the Baingan and Alo Chokha.

    Now lets look at how to make this delicious North Indian Dish.

    For Litti Outer Layer

    Whole Wheat Flour - 2 Cups
    Ghee - 1 Tablespoon
    Nigella Seeds/Kalonji - 1/2 Teaspoon
    Carom Seeds/Ajwain - 1/2 Teaspoon

    For Litti Stuffing

    Sattu - 1 Cup
    Ghee - 1 Tablespoon
    Nigella Seeds/Kalonji - 1/2 Teaspoon

    Carom Seeds/Ajwain - 1/2 Teaspoon
    Green Chillies - 3 (Finely Chopped)
    Garlic - 4 Pods (Finely Chopped)
    Green Coriander Leaves - 1 Tablespoon
    Ginger - 1/2 Inch (Finely Chopped)
    Lemon Juice - 1 Tablespoon
    Mustard Oil - 2 Tablespoon

    For Mixed Chokha

    Big Eggplant - 1 (Medium)
    Onion - 2 (Medium, finely Chopped)
    Garlic - 6 Pods (Finely Chopped)
    Green Chillies - 5 (Finely Chopped)
    Green Coriander leaves - 2 Tablespoon
    Potatoes - 2 or 3 (Medium)
    Tomato - 1 (Large)


    For the Outer Layer
    Mix all ingredients under For Litti Outer Layer in a large mixing bowl and knead into smooth dough like chapati dough by adding enough water. Cover it and keep it aside for 20 minutes.

    For the stuffing

    Mix all the ingredients under For Litti Stuffing in another bowl using hands. Keep It aside.

    For Mixed Chokha

    Roast the Eggplant,Potato and Tomato over the stove top on a low flame. If you have a Oven you can roast it in the oven.

    Peel the skin of Eggplant,Potato and Tomato.

    Meanwhile, In a pan, heat Mustard Oil and once it is warm add onion, Green Chillies and Garlic and saute for couple of minutes.

    In a mixing Bowl, mash the potatoes, Tomato and Eggplant.To this add the sauted onion,garlic and green chillies. Add Coriander leaves and mash well using hands.

    Making Litti

    Pre heat the oven at 180C for 10 minutes. Divide the Litti outer layer into Lemon Sized balls. Make an Indention in each ball.

    Place 1 Tablespoon of Sattu filling in the indention of each ball and close it firmly.

    Place these stuffed balls in a aluminium foil layered Baking Tray. Bake it at 180 C for 15 minutes on each side.

    Serving the Litti

    Break the Litti and pour some ghee on it and place the mixed Chokha and enjoy.