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Showing posts with label Veg. Show all posts
Showing posts with label Veg. Show all posts

Saturday, 26 November 2016


Idly is a traditional and regular breakfast in south Indian household.

"R" prefers Dosai, so i never had any issue with the batter for making Dosa but after i started solid food for my daughter "Idli" batter has played a most important role in my weekly menu. Every time i tried different proportion to make it soft and spongy but somehow i was not satisfied (my little girl too :( ). I always thought idli will be soft and spongy only if i add more dal.

Once i went to my Aunt place, she made idli for our dinner, to my surprise my girl ate more than her usual count. Idli was so soft and spongy , i noted the proportion and from that day i never changed the proportion for our idli batter recipe.

Here it is...


Idli Rice - 6 Cups
Urud Dal - 1 Cup
Fenugreek Seeds - 2 teaspoon
Salt to taste.


Soak Rice , Urud dal and Fenugreek Seeds in enough water separately for 2 to 4 hours maximum.
First add Fenugreek seed sprikle some water to grind it to smooth paste.
Once done remove it and add Urud dal and grind it to smooth paste.
Then finally grind the rice separately.
Now mix all the 3 batter into one container along with required salt and mix it with hand.
Mixing with hand is must which will helps in fermentation.
Close the container and allow the batter to ferment for nearly 8 hours or overnight.
Morning you can see well raised / fermented idli batter.

Lets make idli.
  1. Add some water in an idly Pot and keep it on medium flame. 
  2. Oil the idli plate and gently fill the idli plate with the batter.
  3. Place the idli plate inside the idly vessel and let it steam for 5-6 minutes.
  4. Remove the idli from plate once it is warm otherwise it will get stick to the plate.

Serve it with Sambar or Chutney.

Monday, 1 June 2015

Urulai Kizhangu Varuval | Shallow Fried Potatoes

This Urulai Kizhangu Varuval / Shallow Fried Potatoes is one of my favorite side dish, i Just love to have it with Rice especially curd rice or lemon rice...Yum!
It's a very easy and quick recipe to make.

Here is the recipe details...


Potatoes - 1/4 kg
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Asefoetida - 2 pinch
Curry leaves - few
Oil - 4 teaspoon
Mustard seed - 1/4 teaspoon
Salt to taste


Wash the potatoes peel the skin and chop it into small cubes.

Heat a pan season it with oil, mustard, curry leaves.
Now add the cubed potatoes, saute for 3 minutes.

When it turns golden, add chilly powder, coriander powder, asefoetida, turmeric and salt.
Saute until the raw smell of masala goes away and till the potatoes gets cooked well.
Switch off and serve it with rice.

Monday, 25 May 2015

Ulli Theeyal | Kerala Style Shallot Curry


Shallot - 20 nos.
Curry leaves - few
Mustard seed - 1/4 teaspoon
Tamarind - 1 big gooseberry size or thick extract of 1/2 cup.
Oil - 1 tablespoon
Salt to taste

To Dry Roast and Grind.

Coconut - 1 cup
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Pepper - 1/2 teaspoon
Jeera - 1 teaspoon
Fenugreek - 10 nos.


  • Heat a pan and dry roast all the ingredients given under "To Dry Roast and Grind"

  • While roasting first add dry coconut and roast until it turns light golden, then add other ingredients and roast it until the nice aroma comes.
  • Once it attains room temperature grind it to smooth paste and keep it aside.

  • Peel the skin of Shallots, if it is larger in size cut it to 2 or 3 length wise.
  • Heat a pan with a 1 tablespoon oil and season it with mustard and curry leaves.
  • Add the shallots and saute until it turns light golden brown.
  • Add tamarind extract and allow to boil for couple of minutes.
  • Add salt as required.

  • Add the grinded masala, mix well and cook in slow flame until the oil oozes out.
  • Once the nice aroma comes switch off and serve it.

Sunday, 21 December 2014

Paneer Kofta Curry | Alu Paneer Kofta Gravy

I am missing my blogging now a days, some times personal life takes more priority than our passion.
I guess henceforth for sometime i will be blogging on and off.....
I am Pregnant,..Yeah the happiest news to share with you all. My little bundle of joy will arrive by the month of May 2015.

This is the recipe which i clicked before few months. "Malai Kofta Curry" Yummy, Delicious and Rich recipe, we enjoyed it with Roti.

Here is the recipe...


Paneer - 1 cup gratted
Potatoes - 2 no.
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Chaat Masala - 1/4 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.


Soak cashew in water for an hour.
Boil, peel the skin and mash the potatoes and keep it aside.
Add, mashed potatoes, tandoori masala, Paneer, chaat masal and salt together.
Mix well and make it as a Ball.
Heat a frying pan with oil and deep fry it.
Keep the fried kofta's aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out add methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

While serving add the Paneer Kofta balls.

It tastes heavenly when served with any pulao or any variety roti.

Saturday, 20 September 2014

Wheat Pancake with Pomegranate Topping

It's very simple and healthy pancake with pomegranate and cashews topping on it.
R love's it for his lunch Box or for his breakfast.
Mom use to make it with Cashews and Coconut mixed with this batter...i just twisted it with this fruit.


Wheat Flour - 1 Cup
Jaggery Powder - 1/4 Cup
Cardamom powder - 2 Pinch
Cashews Chopped - 1 tbsp
Pomegranate - 1/2 Cup


In a bowl mix Wheat flour, Jaggery powder, Cardamom powder and enough water.
Make it to adai dosa batter consistency (bit thicker than dosai).
Heat a tawa and pour in the batter and spread it, like dosa making process.
In the top add the pomegranate and chopped cashews.
Once cooked flip and cook on other side for few seconds and serve hot.

You can have it with honey topping also...

Wednesday, 17 September 2014

Broad Bean Stir Fry / Avaraikkai Poriyarl

 This week i went to my cousin's home, she asked me to make step wise recipe demo and informed me how it will be a breeze for beginners.

I have lots of recipe in my draft already with single final picture, but will try to post step wise when ever i cook in my leisure time.

This is a Recipe with  No Onion and No Garlic...


Broad Beans - 1/4 Kg
Oil - 4 tsp

To Temper :

Mustard seed - 1/4 tsp
Curry leaves - Few

To Grind:

Coconut - 1 tbsp
Jeera - 1 tsp
Green Chilly - 2 Nos. (Small)


Chop the broad beans and keep it aside.
Grind  Coconut, chilly and Jeera coarsely
Do not add water while grinding.
Heat a pan, temper with given ingredients and add the chopped bean and stir well.
Add 1/4 glass water or less than that, so that the broad bean will get cook.
Once the bean got cooked well, add the grinded coconut.
Add salt, stir well and switch off the flame.
Now the Poriyal is ready to serve...

Tuesday, 9 September 2014

Carrot Capsicum Rice - Lunch Box Recipe


I am back with Healthy and Perfect Lunch Box recipe. Presenting you colorful and delicious rice variety.
And the greatest part is i am sending this recipe to Kids Lunch Box Recipes Book  Event organised by Indusladies.


Cooked Rice - 1 cup
Carrot - 3 No.
Capsicum - 1 No.
Cashew / Pista - 25 Gms
Chilly Powder - as per spice level.
Salt to taste
Oil / Ghee - to temper.

Masala Powder:

Fennel Seeds - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Poppy Seed - 1 tsp

Dry Roast the above ingredients and grind to powder.


Grate the Carrot.
Slice the Capsicum thinly lengthwise.
Heat a pan with 4 tsp oil, add Cashews and saute well.
Add Carrot and Capsicum and saute well.
Add the Masala powder - 1 tsp is enough for a cup of Rice.
Salt to taste and allow the vegetable to cook until its done.
Once the Veggies are cooked add the Rice to it and Mix well.
Switch off the stove, Now its ready to Pack.

Friday, 8 August 2014

Green Peas Kurma (Pattani Kurma)


                    When i think of green peas recipe i prefer dried green peas, because here in Chennai or even in other region we get green peas with added artificial green color which is not good for health.
I can even say that i have phobia towards these chemical colors in food. Always i try my level best to get an attractive and appealing color in food by natural method.
                      Green peas has high nutritional value and low in fat. This tiny peas are loaded with high level of micro nutrients, proteins and fiber. And i recently studied that an experiment of scientific study in mexico city revealed that two milligram of peas daily will prevent stomach cancer.

                        This is Peas Kurma, i am trying it after ages, and loved it with breakfast also i have packed it with rice for R. What does Kurma means to you...For me its a recipe with grounded paste of  coconut, poppy seed, fennel seed, ginger garlic, Green chilly or Pepper. This paste may vary according to the main ingredient in Kurma.

ok lets go to recipe...


Dried Green Peas - 1 Cup
Few Curry leaves
Oil to temper
Salt to taste
Turmeric - few pinch

Masala 1: 

Onion - 1 (Big size)
Popp seed - 2 tsp
Ginger - 1 Inch
Garlic  - 4 No (large size)

Masala 2: 

Coconut - 2 tbsp
Fennel Seed - 2 tsp
Cumin Seed - 2 tsp


Soak Dried Green Peas overnight.
Drain the water in morning and Pressure cook it with fresh water for 3 whistle and keep it aside.
Choose the ingredients under Masala 1 and Roast it with very little oil and allow to cool.
Grind it to paste and keep it aside.
Also Grind the Masala 2 to paste and keep it aside
Heat oil in a pan and temper with curry leaves.
Add Masala 1 paste and saute until the raw smell goes.
Add required amount of salt and Masala 2 paste.
Add bit of turmeric and Cooked Green Peas.
Close the lid and allow to cook for 4 to 5 Minutes.
Switch off and serve it with Rice or Roti.

Wednesday, 6 August 2014

Bengali Ghugni Chaat (Yellow Peas)

      I tried enough of Paneer recipes and Chicken recipes in last 10 days, i still have to post few of that recipes here and running out of time.When yesterday i was cleaning my pantry found few packets of yellow peas and green peas lying for more than a month, so i turned my mind to try some recipe with the yellow peas for my blog.

     I just love the yellow peas chaat which we get it here in Marina Beach in Chennai... till i search for the details i never know it has its origin in Kolkata... Yes, It is called Ghugni Chaat of Bengali cuisine and its is one of the famous chaat item and street food there.

    I can say this is one of the healthiest Chaat item or street food in our country. Dried Yellow Peas is very high in fibre, Fibre helps in lowering sugar and cholestrol. Also its is very good source of Vitamin B and Protein with No Fat.

Let's go for the recipe.


Dried Yellow Peas - 1 Cup
Cumin seeds - 1 tsp
Bay leaf  - 1
Onion - 1 no. (Big)
Tomato - 1 no. (Medium)
Garam Masala - 1 tsp
Ginger - 1 inch
Chilly Powder - 1 tsp
Turmeric - few pinch
Coriander leaves - few
Salt to taste
Oil to temper
Fresh coconut sliced - 2 tbsp (Optional).


Soak Yellow Peas overnight.
Drain the water, wash and pressure cook it  with bit salt for 3 to 4 whistle until its done.
Heat 4 tsp oil in a pan and temper with Bay leaf and cumin seeds.
Add Chopped onion, Finely chopped ginger and saute till it turns translucent.
Add Sliced Tomatoes and cook until it turns mushy.
Now add the Garam masala, chilly powder, salt and bit of turmeric.
Saute until its raw smell goes.
Add the well cooked yellow peas, chopped coriander and sliced coconut.
Allow to cook for 2 minutes and serve it by garnishing with Chopped onions and coriander leaves.

Note: Adding Coconut piece is optional and instead of red chilly powder green chilly can be used.

Tuesday, 15 July 2014

Pudalangai Podimas (Snake Gourd)

It's a simple, easy and healthy recipe...I made it for Tamizhar Samayal event, where we post Tamilnadu cuisine on every second and fourth week of Tuesday.

Usually my Amma makes pudalangai kootu with Bengal dal, which taste delicious..
I want to try some thing new and tried this from Mr. Damu (Chef) recipes, and made this Podimas, it taste delicious and even you can make pudalangai rice by mixing it with rice with a dash of ghee, Oh that will be great for lunch box.

Blend of coconut with gratted snake gourd gives a yummy twist to this recipe...Try this simple recipe and enjoy....Yeah a pure Vegan recipe from my kitchen :)


Snake gourd - 3 nos.
coconut - 2 tbsp.
Green chilly - 2
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves few
Salt to taste
Oil to temper


Remove the skin  of snake gourd by scrubbing the outer portion gently.
Cut lenth wise and remove the seeds inside it, make it shallow.
Now Grate the snake gourd and keep it aside.
Grind Coconut, jeera and green chillies in mixer without water and keep it aside.
Now Heat a pan with 3 tsp oil and temper with mustard and curry leaves.
Add the gratted snack gourd and sauté it well.
Add salt.
Do not use water, you have to sauté the Veg until it gets cooked and the water in it evaporates.
Now add the grinded coconut and sauté for 3 minutes.
It tastes great as side dish for any rice combinations.

Monday, 7 April 2014

My 100th Post

I am really happy and excited to say that i have reached the 100th post for my blog.
One day i playfully created a blog and now it has reached 100th post.
I thank you all from the bottom of my heart for all your encouraging words and motivation.

The Reason for why i cook and wanna learn a lot in cooking is my husband....He loves to eat so i loves to cook...

And This is the perfect time to Thank my dear dear friend...Riya  .....A Colorful Butterfly
She is the one who introduced me the blogging world... 

Coming to the recipe...

Every 2nd and 4th Tuesday of the Month we group of friends post Tamilnadu cuisines, so i have posted this spread with following recipes.

Semiya Payasam
Carrot Poriyal
Potato Roast
Masal Vadai
Sambar and White rice.

Semiya Payasam


Milk - 1/2 litre (Boiled)
Semiya - 1/2 cup
Sugar - 1 Cup
Ghee  2 tbsp
Rice flour - 1 tsp
Cardamon  1/4 tsp
Cashew and Dry grapes - 1 tbsp


Roast the Semiya in ghee until it turns golden brown.
Add Milk and allow the semiya to cook in it.
Add Sugar, Set the stove in slow fire.
Dissolve the rice flour in water and add it to the Payasam.
Shallow fry dry fruits and nuts in ghee.
Add Cardamon and dry fruits and nuts to the Payasam.
Stir frequently so that it will not get burnt.
Cook untill the Semiya becomes tender and switch off and serve.

Carrot Poriyal


Carrot - 250 gms
Coconut grated -  1 tbsp
Jeera and mustard seed - 1/4 tsp
Red chilly - 1 chopped
Curry leaves
Salt to taste
Oil to temper


Presure cook Chopped carrot for 1 whistle with salt.
Heat a pan with oil, temper with Jeera ,mustard, curry leaves and Red chilly.
Switch off the stove and mix the grated coconut ... Ready to serve.

Potato Roast


Potato - 250 gms
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves
Mustard seeds - 1/4 tsp
Salt to taste
Oil to temper

Boil the Potatoes and peel the skin, cube it.
In a pan add oil and temper with Mustard, Curry leaves and add the cubed potatoes
Add Coriander, Chilly Powder, salt and saute well until the masala smell goes off.
Can switch off and serve once the Masala got cooked.

I have already Post the recipe for Sambar and Masal Vadai....Given the link here...


Masal Vadai

Saturday, 8 March 2014

Vendaikai Puli Pachadi

Vendaikai (in Tamil) is called as Okra or ladyfinger....This was my mom's recipe one of our families favourite....
A simple, lesser oil recipe.After i started cooking never made it , ...fearing whether it may go wrong...Finally tried my hands and the out come was perfect...
This goes well with Curd rice especially...and you might have also tasted this in any marriage feast in lunch menu...one of the recipe for Arusuvai (Six taste) to fulfill the tangy taste.


Okra - 1/4 kg
Onion - 2 no.
Tomato - 2 no
Tamarind - a small pieace (or 2 teaspoon).
Sambar Powder.
Mustard & Urud dal- 1/4 tsp
Curry leaves few
Garlic - 2 nos.
Oil to temper
Salt to taste

Cut the Okra in round wise, bigger than we do for okra fry.
Extract tamarind juice and keep it aside
Heat a pan with little oil and temper with mustard, urud dal, curry leaves and Garlic.
Add finely chopped onion and tomatoes to it  and saute for a minute.
Add a pinch of turmeric and Okra to it.
Now the time to include sambar powder and saute it so that it get along with Veggies.
Add the salt and tamarind extract and close it with lid.
Often open the lid and stir so that it will not get burnt.
Cook until done and service it with rice.

Note: Grated coconut can be added finally to enhance the taste.