Thursday, December 29, 2011

Carrot thuruval

Carrot - 1/2 kg
Onion - 1
Salt - to taste
Red chillies - 2
Mustard, Urad - 1 tsp
Oil - 3 tsp
Curry leaves - few
Shredded coconut - 2-3 tsp

Grate carrot.
Heat oil, add mustard & urad, curry leaves, red chillies and sliced onion. Fry till onion is soft.
Add grated carrot and salt and cook tilll done.
Add shredded coconut and stir. Finish !!!

Saturday, December 24, 2011


Wheat flour - 2 cup
Salt to taste
Water - as required
Oil - for deep frying
Add salt to wheat flour and mix well.
Add water to wheat flour little by little and knead it well.
Knead till the dough is medium-soft. Neither too soft nor too hard.
Leave it for 30 minutes. Shape them and roll them.
Deep fry in hot oil till both sides are golden brown in colour.
The puffed Poori is ready :)

Herbal Hearts Kozhukattai

Rice flour - 1 cup
Butter - 2 tbsp
Coriander leaves,, Mint leaves, Curry leaves - few
Oregano - 2 tsp
Ginger - little
Green chilly - 1
Water - as required
Salt - as per taste

Fry coriander leaves, mint leaves, curry leaves in a pan.
Grind the mixture along with ginger and green chilli.
Mix rice flour, butter, oregano, herbs mixture and salt together.
Add water and make it into a soft dough.
Shape the dough either a round one or any favourite shape.
Steam cook for 15 minutes.

Sending this entry to Zesty Palette Series #3 - New "U" event

Tuesday, December 6, 2011

Plain Biriyani - My way

Basmati Rice - 1 cup
Onion - 1
Tomato - 1
Ginger Garlic paste - 2 tsp
Cinamon, Cloves, Cardamom, Bay leaf - 2 each
Ghee and oil - 4 tsp each
Curd - 2 tbsp
Green chillies - 1 slitted
Coriander , mint leaves - one handful
Chilli powder - 1 tsp (as per taste)
Turmeric powder - 1/4 tsp
Biriyani powder (optional) - 1 tsp
Lemon juice - 1 tsp
Salt - as per taste

Wash and soak basmati rice for half an hour.
Heat ghee and oil in pressure cooker.
Add Cinamon, Cloves, Cardamom, Bay leaf and fry for few seconds.
Add onion and fry till golden brown.
Add ginger garlic paste and green chillies and fry till raw smell goes off.
Add tomato and mix till it becomes mushy.
Add coriander leaves, mint and fry till it mixes well.
Add salt, chilli powder, turmeric powder and biriyani powder and fry.
Add curd. Finally, add rice and saute for few minutes.
Add 1.5 cup of water for 1 cup of soaked basmati rice.
Chek for salt, adjust taste. Let it boil for few minutes.
When it is 60% done, add lemon juice and mix well.
Close the pressure cooker and cook for 1 whistle and simmer it for 5 minutes.
When it is ready, you can optionally add food coluring powder to get nice colour.
Mix well and the delicious biriyani is ready!!!
For vegetable Biriyani, add vegetables and fry before adding curd.

Kothsu (Brinjal, Pumpkin, Chow Chow, etc.,)

I use the same method for all Kothsu's... Take whatever vegetable you would like to have it for Kothsu. Pressure cook it with tomato, salt and water. Mash it and keep. In a separate pan, heat oil, add all that is needed for tempering, fry for few seconds and to that add the mashed vegetable and boil it till the raw smell goes off. Kothsu is ready.

Any vegetable (Brinjal, Pumpkin, Chow Chow,Surakkai, Podalangai, Peerkangai and the list goes on..) - 1/4 kg
Tomato - 2
Green chillies - 2
Red Chillies - 2
Mustard, Urad - 1tsp
Oil - 3 tsp
Hing - a pinch
Salt - as per taste
Onion - 1
Curry leaves - few

Pressure cook vegetable and tomato with salt and water. Mash it and keep.
Heat oil, add mustard, urad, slitted green chillies, red chillies, hing, curry leaves, chopped onion one by one and fry for few seconds.
Add the mashed brinjal and tomato and let it boil till the raw smell goes off.
That's it !!! Kothsu is ready ...


Fry, Fry and Fry :)))

Take the vegetable you want to fry. Slice the vegetables. Add salt, chilli powder, turmeric powder, lemon juice and ginger-garlic paste according to your taste.
Mix the paste well with the sliced vegetable. Keep it aside for five to ten minutes. Then fry in oil. For Yam fry, boil the vegetable with turmeric and water till its half done and then apply paste and fry.

                                                   POTATO and RAW BANANA FRY:
                                                                             GOBI FRY

YAM FRY (Senaikizhangu Fry)
For Yam fry, boil the vegetable with turmeric and water till its half done and then apply paste and fry.

Wednesday, November 30, 2011

Aloo Methi


Potato - 1/4 kg
Vendhayakeerai(Methi) - 1 bunch
Green chillies - 2
Ginger - 1 inch
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Hing - a pinch
Butter - 1 tsp
Oil - 3 tsp


1.Clean and chop greens.
2.Peel potato and chop.
3.Heat oil in a pan. Fry cumin seed, ginger and green chillies.
4.Add potato and spice powders and fry till it is half cooked.
5.Then add greens and salt. Keep in sim and cook till it is done.
6.Finally, add 1 tsp butter and stir. Aloo methi is ready.

Wednesday, September 21, 2011

Murungaikeerai Poriyal


Murungaikeerai - 1 bunch
Red chillies - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 3 (Crushed)
Onion(Small) - 1
Oil - 1 tsp
Salt - as per taste


Wash and clean murungaikeerai.
Heat oil. Add mustard seeds.
Add cumin seeds.
Add red chillies, crushed garlic and fry.
Add chopped onions and fry till soft.
Add the washed keerai.
Add salt(very little) and sprinkle water.
Keep in low flame and cook till done.

Tuesday, September 20, 2011

Vendaikkai Poriyal (Lady's Finger/Okra/Bhindi)

Lady's finger - 1/4 kg
Onion - 1 sliced
Mustard seeds- 1 tsp
Urad dal - 1 tsp
Oil - 3 tsp
Lemon juice - 1 tsp
Salt - as per taste
Chilli powder - 1 tsp
turmeric powder - 1/4 tsp
Curry leaves - few

Wash lady's finger, cut off head and tail of lady's finger and chop.
Heat oil, add mustard seeds, urad dal and curry leaves one by one.
Add onion and fry till soft.
Add chopped lady's finger, add salt, turmeric powder and chilli powder.
Add 1 tsp of lemon juice in order to avoid getting mushy lady's finger.
Keep in low flame. Fry till done.

Thursday, September 8, 2011

Chow Chow kootu


Chow Chow - 2
Moong dal - 1/4 cup
Onion - 1 sliced
Green chillies - 2
Cumin seeds - 1 tsp
Mustard seed - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Salt - as per taste
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp


Boil moon dal adding salt, turmeric powder and water to it. Keep it aside.
Cut chow chow into small pieces.
Cut onions and green chillies.
Boil together chow chow, onions and green chillies with a cup of water.
Cook till chow chow is soft.
Then add cooked moong dal to the chow chow mixture.
Mix it well. Add salt to taste, chilli powder and turmeric powder. Mix well.
Heat oil in a pan, add mustard, urad, cumin seeds, curry leaves and little onion.
Pour this to the chow chow mixture. Chow Chow kootu is ready.

Monday, September 5, 2011

Kathiri Mochai Poriyal

Brinjal - 1/4 kg
Dried Mochai - 1/2 cup
Onion - 2
Tamarind - Gooseberry size
Salt - as per taste
Oil - 3 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Urad dal - 1 tsp

To Grind:
Red Chillies - 3
Coriander seeds - 1 tbsp
Bengal gram - 2 tsp
Urad dal - 2 tsp
Shredded coconut - 1 tbsp

1. Soak mochai overnight and pressure cook for 4-5 whistles.
2. Slice brinjal and onion length-wise
3. Soak tamarind in 1/2 cup of warm water and extract tamarind juice
4. Heat 1 tsp of oil roast the ingredients to grind. Grind the mixture.
5. Heat 2 tbsp of oil, add mustard seed, urad dal, curry leaves. Fry one by one.
6. Add onion and fry till soft.
7. Add brinjal, turmeric powder and salt and fry brinjal in low flame.
8. When brinjal is cooked add cooked mochai, tamarind extract and the ground powder.
9. Mix well and cook till raw smell goes off.
10.Ready to serve.

Tuesday, August 16, 2011


Rice- 2 cup
Water - 10 cups'
Toor dal - 1 cup
Turmeric powder - 1/2tsp
Asafoetida - 1/4 tsp
Carrot, Potato, Drumstick, Brinjal - 1
Beans - 10
Peas - 2 handful
Tomatoes - 2
Green chillies - 2
Small Onion/Shallots - 10
Garlic - 6 cloves
Tamarind juice - 1/4 cup
Sambar powder - 1 tsp
Coriander leaves - to garnish
Oil/Ghee - 3 tsp
Salt - to taste.

For Seasoning:
Oil - 3 tsp
Curry leaves - few
Mustard, urad - 1/2 tsp
Methi seeds - 1/4 tsp

Bisibelabath Spice powder:
Channa dal - 2 tsp
Toor dal, urad dal, cumin seeds - 1 tsp
Coriander seeds - 3 tsp
Pepper, Fenugreek, Saunf - 1/2 tsp
Curry leaves - few
Cinnamon - 2 sticks
Cloves - 5
Red chillies - 3
Coconut scrap - 3 tbsp

1. Cook toor dal with turmeric and asafoetida powder.
2. Heat 1 tsp of oil in a pan and roast the spices mentioned. Grind the powder.
3. Chop vegeatables.
4. Boil 10 cups of water in a large vessel, add rice and all vegetables mentioned in the ingredient list.
5 When it is 3/4th cooked, add tamarind juice, spice powder, salt, cooked dal, sambar powder and ghee. Mix well. Cook in low heat for few minutes till you get a semi-solid consistency.
6. Heat oil in a separate pan and do seasoning with ingredients mentioned under 'Seasoning'.
7.Add this to the rice and Bisibelabath(Bliss-ibelabath :)) is ready!
8 Eat it hot!

Recipe Source: From Wikihow

Tuesday, August 9, 2011


Besan flour - 1 cup
Water - 2 cups
Yoghurt - 1 cup
Salt - to taste
Ginger paste - 1 tsp
Green Chilli paste - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
For Tempering:
Mustard seed - 1 tsp
Sesame seed - 1 tsp
Oil - 2 tsp
To Garnish:
Coriander leaves - 3 tbsp
scrapped coconut - 2-3 tbsp

1.In a large bowl, whisk together besan flour, water, yoghurt, salt, chilli paste, ginger paste and asafoetida making sure there are no lumps. The batter should be thin and flowing without any lumps.
2.Keep 2/3 upturned steel plates or aluminium foil paper ready. Do not grease the plates with oil.(Foil works best!!!)
3.Pour the batter in a pan and cook at high heat for about 5 minutes till the batter becomes a thick paste. In a small plate, spread little of the mixture and cool it. Try to peel and roll it. if it comes easily then the cooking is done.
4.Pour immediately on a foil paper/upturned steel plates after taking it from the stove and spread as thinly as possible. Make it fast. We can't spread it if it cools down.
5.After 5 minutes, slice them into strips and roll them.
6.Heat oil. Add mustard seeds, sesame seeds and asafoetida. When it is done pour it over the Khandvis.
7.Garnish with coconut grating and coriander leaves.

Pori Upma

Puffed Rice(Pori) - 1 packet
Peanuts – 2 tbsp
Onion-1(finely chopped)
Potato – 1 (peeled and chopped into cubes)
Tomato – 1 (chopped into cubes)
Green Chillies-2 -3
Grated ginger – 2 tsp
Mustard Seeds -1/4 tsp
Bengal gram (Channa dal) l tsp
Turmeric powder – 1 tsp
Asafoetida – a pinch
Salt as per taste
Oil – 2 tsps
Curry leaves – Few
Coriander leaves for garnish
Lemon – ½ a lemon

In a pan, heat 2 tsp of oil, Fry the peanuts until u see them cracking and slightly brown, keep aside. In the same oil put in the mustard seeds and channa dal and when the mustard seeds start to splutter, add in the green chillies,grated ginger and curry leaves and fry for a minute. Now add Onion and fry till soft, then add in the tomatoes and potatoes, add salt as per taste, turmeric and a pinch of asafoetida. Add in the fried peanuts. Wash the puffed rice (pori) and soak for about 5 minutes. Once, the potatoes are soft and cooked. Add in the soaked puffed rice. Mix well and cook covered for 5 minutes, then switch off the flame and keep it covered for another 5 minutes. Squeeze lime, mix well and serve hot.

Sunday, August 7, 2011

Kuzhi Paniyaram

2 cups Idly/Dosa Batter
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Channa dal
1 green chilly finely chopped
1 onion finely chopped
Curry leaves - few
Corinader leaves - few
Salt as needed

Heat oil add mustard seeds allow it to crackle then add channa dal allow it slightly brown. Then add onion, green chillies and curry leaves.
Transfer this to the batter and mix well.
Heat the Paniyarakal(vessel used for kuzhipaniyaram) in low heat and grease it with oil/ghee.
Add a tsp of oil in each Kuzhi.
Cook for few minutes. Turn the paniyaram and cook again for few minutes.Cook till done.
Serve it with chutney/sambar.

Friday, August 5, 2011

Idly 65

Idly - 6 pieces (chop it into 4 pieces each)
Onion - 1
Tomato - 1
Ginger garlic paste - 2 tsp
Cumin powder - 2 tsp
Oil - for frying
Salt - as per taste
Corn flour - 2 tsp
Pepper powder - 1 tsp
Chilli powder - 2 tsp
Coriander leaves - few

Mix 1 tsp of chilli powder, cumin powder, ginger garlic paste, salt as per taste and make a paste.
Mix idlies with the paste.Fry Idlies and keep aside.
To prepare gravy, grind onion and tomato.
Heat 4 tsp of oil in a pan. Add onion tomato paste and fry till oil oozes out.
Add chilli powder, cumin powder, salt, Coriander leaves and ginger garlic paste and fry till raw smell goes off and dry gravy is ready.
Now add the fried idlies to the dry gravy and mix well.
Finally sprinkle pepper powder and garnish with coriander leaves.
Super delicious Idly 65 is ready!!!


Tamarind juice - 1 cup
Tomato boiled in water/Ripe tomato - 1 or 2
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Rasam powder - 2 tsp
Hing powder - 1 tsp
Crushed garlic - 4 to 5
(keep aside 2 cloves for frying)
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Coriander leaves - few

Take a bowl. Add tamarind water.
To the tamarind water, add tomato, pepper, hing, cumin powder, turmeric, salt, rasam powder, crushed garlic and corinader leaves.
Add water as required and mash it with hands till the tomato juices out completely and all ingredients mix well.
Heat oil in a pan, add mustard seed and curry leaves. Once done, add crushed garlic and fry for few seconds.
Add the rasam mix to it and keep in flame till bubbles come. Don't ever allow rasam to boil.
Garnish with coriander leaves as a final step.

Wednesday, August 3, 2011

Monday, August 1, 2011

Khaman Dhokla

1.Mix 2 cups gram flour, 1 cup sour curd, and 1/2 cup of warm water in a bowl till smooth. Set aside this batter for 8 hours.

2.Add 2 tsp ginger-green chilli paste, 1/4 tsp asafoetida, 2 tsp sugar, 1 tsp oil and salt(as per taste) to the batter. Steam the batter.

3.Just before steaming add 1 tsp eno fruit salt and 1 tsp lemon juice and mix it gently that there are no lumps in the batter.

4.Grease a cake tray. Pour the batter immediately into the greased tray and spread the batter evenly. Steam for 15 to 20 minutes. Cool slightly and cut into equal pieces.
5.For the tempering, heat the oil. Add the mustard seeds and sesame seeds. Once the seeds crackle add pinch of asafoetida and 2 tbsp of water. Pour the tempering over the prepared dhoklas. Garnish with coriander.

Monday, July 25, 2011

Keerai Kadaisal

Keerai - 2 bunch (Can be any keerai. I always do with Mulaikeerai)
Tomato - 1
Onion - 1
Cumin seed - 1 tsp
Red chillies - 2
Garlic cloves - 3
Tamarind paste - 1-2 tsp
Mustard seeds - 1/4 tsp
Salt - as per taste
Oil - 1 tsp

Heat oil in a pan. Add cumin seeds and Red chillies. Fry for few seconds.
Add the cleaned keerai, sliced onion, sliced tomato, 2 garlic cloves and little salt.
Cook for sometime. When it is done, mash the keerai mixture with masher(mathu).
While mashing, add tamarind paste and crushed raw garlic clove(1).
In a separate pan, heat oil and add mustard seeds and onion. Fry for few seconds.
Add this to the keerai kadaisal. Keerai kadaisal is ready.

Friday, July 22, 2011

Baby Potato Fry

Baby Potato - 20 to 25
Onion - 1 sliced
Mustard, Urad - 1 tsp
Chilli powder - 1 tsp (as per taste)
Turmeric powder - 1/4 tsp
Asafoetida powder - a pinch
Salt (as per taste)
Curry leaves - few
Oil - 4 tbsp

1. Boil the potatoes. Do not overcook the potatoes.
2. Peel the boiled potatoes , add chilli powder, turmeric powder, salt and set it aside for 1/2 to 1 hour.
3. Heat oil in a pan, add mustard seeds, asafoetida powder and urad dhal fry till the mustard starts sputtering and the dhal is golden brown.
4. Add curry leaves and onions. Fry till the onion is soft.
5. Then add the potatoes and fry till it becomes golden brown in colour.

Carrot Rice

Basmati rice – 1cup
Grated carrot – 1 cup
Onion – 1/2 sliced
Green chilly – 2
Cumin seeds – 1/2 tsp
Chilly powder – 1/4 tsp
Bay Leaf -1
Cloves -4
Cinnamon Stick -1
Curry Leaves -8-10
Turmeric powder – 1/4 tsp
Garam masala - 1/2 tsp
Ghee/oil – 3 tbsp
Salt to taste
Broken cashew nuts – 5 to 6
Coriander leaves - few

Wash and cook the rice separately. Spread in on a tray and let it cool.
Heat little ghee or oil in pan, add the cumin seeds, cinnamon ,cloves and Bay leaf.
Add sliced onions and green chilli and fry till soft. Add cashew nuts fry it for a minute.
Add grated carrot and curry leaves. Saute for a while then add turmeric, chilly powder and salt.
Once the carrot is done add garam masala and chopped coriander leaves.
Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with Raita.