Sunday, July 31, 2011


                                                                 This is one more rare type of rasam in the sense it is not made regularly.You can even call it a medicinal rasam.It is made in south Indian homes when you have body ache,sore throat and a common cold.In this rasam we fry two different types of herbs Kandathipilli and Arisithipili along with pepper and red chillies and boil in tamarind water.

You will Need

  • Big marble sized ball of Tamarind
  • 3/4tsp of Black Pepper
  • 2-4 Red chillies
  • One tbs of Channa Dal
  • One tsp of Coriander seeds
  • One tsp of Cumin seeds
  • Few Curry leaves
  • Four sticks of Kandathippilli
  • Four sticks of Arisithippilli
  • Two cups of Tur Dal water
  • Salt to Taste
  • Ghee for tempering
How To
  1. Soak Tamarind in hot water for half an hour and extract juice three times and keep aside.
  2. In a pan heat a tsp of ghee and roast pepper,chillies,coriander seeds and two thippilllis.
  3. Cool the roasted ingredients and grind it along with cumin seeds and curry leaves in to a smooth paste or powder.
  4. In a pan heat ghee again and crackle mustard seeds and add tamarind water.
  5. When the raw smell of the tamarind goes add the ground paste and salt.
  6. Add some Dal water to subside the spice in the rasam.
  • You can make this with garlic also.When you crackle mustard seeds add peeled garlic and fry.
  • Allow it to boil along with tamarind water and later add the ground paste.
  • In this case you may not add Dal water.You can use one tomato if you like.
  • I did use otherwise it would become too medicinal.

Saturday, July 30, 2011


This yummy thokku is all time favourite in my house.It goes well with hot rice,chapatti,idlis,dosas and bread too.It can be stored in the refrigerator for a month.

You will Need

  • 250gms of sambar onions
  • 10 to 12 Red chillies
  • Marble sized ball of Tamarind
  • Half a cup of Gingelly oil
  • One tsp of Mustard seeds
  • Salt to taste
How To
  1. Heat one tbs of of oil in a thick pan and saute the onions(peeled).
  2. Cool it.Grind it along with the chillies,tamarind and salt into a paste.
  3. Heat the rest of the oil in the same pan crackle mustard seeds.
  4. Add the ground paste and heat it till oil separates stirring on and off.
  • The more you cook it stays longer.
  • Adjust chillies according to your taste.
  • It stays for one month if refrigerated.

Wednesday, July 27, 2011


Bajji or fritters is a very popular south indian fried snack.It is made with a mixture of Bengal gram flour,rice flour,salt chilli powder etc mixed with water.Sliced vegetables and dipped in the batter and deep fried.
This is a variation from the normal one just to make it more yummy and aromatic.

You will Need(for the bajji)
  • One cup gram flour
  • Two tbs of rice flour
  • Salt to taste
Masala ground into fine paste
  • Two green chillies
  • One tsp of fennel seeds
  • Handful of Coriander leaves
  • One small piece of ginger
  • Two pods of garlic
How to
  1. Mix gram flour,rice flour salt and the ground masala in a wide bowl and make a batter adding a little more water.
    2.Slice the vegetables of your choice like carrots,potatoes,onions dip it in the batter and deep fry.
For the Mango sauce you will Need
  • One Small Raw mango
  • One green chilli
  • Two cloves
  • One cardamom
  • Cinnamon stick
  • Salt to taste
  • Sugar to taste
How to
   1.In a white cloth tie green chilli,cloves,cardamom,cinnamon stick.Slice the mangoes in to big pieces without the skin.Boil it along with the tied masalas.

  2.Take out the tied masalas and throw it away.Once the mango is cooked mash it into a thick pulp,add sugar and salt and heat it up further to make it thick sauce.

  • You can adjust the amount of chillies in both the sauce and the bajji according to your taste.
I am pleased to send this Recipe to this event.

Tuesday, July 26, 2011


                                                                   This is one way of making kothamalli sadam.I saw this recipe in jaya TV by revathy shanmugam.I like her recipes and the way she cooks.I thought i will make kothamalli sadam for kids lunch box.It came out pretty well.I usually cook the rice separately and mix the paste but in this Revathy shanmugam has used coconut milk which adds a rich taste and flavour to the rice.

You will Need
  • One cup of Basmati Rice
  • One  small bunch of Coriander leaves
  • Tow onions chopped lenghtwise
  • One cup of Coconut milk
  • Few tsp of Oil
  • About four cloves
  • Four cardamom
  • Two pieces of cinnamon sticks
  • One small piece of Ginger
  • Two pods of Garlic
  • Two green chillies
  • Salt to taste.

How To
1.Grind the coconut adding  little water.
 2.Extract the milk.Repeat it three times and keep the milk aside.
3.Gather the ingredients for grinding in to a mixer.Add a little water.
 4.Grind in to smooth paste.
 5.Heat oil in a pan crackle saunf,cardamom,cloves and cinnamon.
 6.Add chopped onion and fry till it becomes light brown.
 7.Add the ground paste and fry for two minutes
 8.Add two cups water,salt and allow it to boil.
 9.Add the washed rice and mix well.
 10.Let it be on high flame till the water evaporates.Lower the flame and cover and cook for 5 minutes.
 11.Once the rice is cooked add few tsp of ghee if you prefer check for salt.

  • You can add some more ghee to make it more rich.
  • You can add some fried cashew nuts.
  • You can soak the rice for half an hour before cooking.
  • cook basmati rice in 1:13/4 or maximum 2 cups water.

Thursday, July 21, 2011


You will Need

  • Two cups of all purpose flour
  • One tsp of Active yeast
  • Salt to taste
  • Half a spoon of sugar.
  • Milk to knead
  • Butter for Brushing
For the Stuffing
  • One onion chopped
  • Half a tomato chopped
  • Few paneer blocks
  • A pinch of Chilli powder
  • Half tsp of Garam masala powder
  • Salt to taste
  • Few Coriander leaves
How to
  1. Dissolve one tsp of yeast,half a tsp of salt and sugar in warm milk.Wait for half an hour for it to give a froth like in the picture.

   2.Add this yeast solution little by little to the flour and make it into a soft dough.Add some more salt to the dough.Leave it for two hours for it to rise.It will increase in volume.I heated the microwave for a minute and left the dough inside the oven for two hours so that it was warm.
   3.Make the stuffing by frying onions,tomatoes and paneer and add chili,garam masala and coriander leaves.Divide the dough into six portions make a soft ball and make depression in the centre and put some stuffing into that and close it.
   4.Repeat all the buns.brush with butter on top and grease the baking tray with a little butter and arrange on the tray.Preheat the oven at 230 degrees and bake for 12 to 15 minutes.mine took 14 minutes.
   5.After it is baked allow it to cool and again apply little butter on top when it is hot.It is a perfect teatime snack.


  • You can make any filling of your choice like potato curry etc.

Tuesday, July 19, 2011


                                                            This is a ideal drink for pregnant women.I used to make this for my sister when she was pregnant for the first time.My niece is very fair should be because of the kungama poo i added!!!!just kidding!!!

You will Need

  • Two glasses of Milk
  • Six tsps of Sugar
  • Few strands of Saffron
  • A pinch of Cardamom powder
  • A pinch of  Edible camphor
  • One tsp of Chironji(sara paruppu)
How To
  1. Boil the milk a little more than usual.
  2. Add sugar,saffron,cardamom powder,camphor and chiruni(optional).
  3. Mix well and serve when it is hot.
  • You can add any other masala of your choice.
  • While you are serving pregnant women let it not be too hot.

Monday, July 18, 2011


                                                                      This is another accompaniment for idli, dosa and rawa dosa.My mom use to make it with rawa dosa.When i was young we never got anything with Masala stuff(cloves,cinnamon,bay leaf etc)so it was a welcome change for us because it was like a mild kurma.

You will Need

  • Half cup Yellow dal
  • One big Potato
  • Two onions chopped lengthwise
  • Four Green chillies
  • Few curry leaves
  • Salt to taste
To Grind
  • Two tbs of scraped coconut
  • Two green chillies
  • One Tsp of Fennel seeds
  • Half a tsp of Khus khus
To Temper
  • One tbs of Oil
  • One tsp of Mustard seeds
  • Small piece of cinnamon stick
  • Few cloves
  • One cardamom
  • One Bay leaf
How To
  1. Pressure cook the dal and potato for two whistles and mash slightly.
  2. Grind coconut,chillies(2 out of 4),fennel and khus khus with water.
  3. Heat oil in a pan crackle mustard seeds,fry onions,curry leaves and chillies.
  4. Add the ground paste and the dal and potato and allow it to boil for five minutes.
  5.  Add salt and Garnish with coriander leaves.
  • If you prefer can add a chopped tomato(while cooking) or some lime juice at the end.

Saturday, July 16, 2011


                                                                     Chow chow or banglore kathirikai kootu is an accompaniment for any south indian gravy like sambar,rasam,vethakozhambu or milagu kozhambu especially with the ones when ther is no dal in the main gravy.This kootu is definelty a part of any festive big menu.
You will Need

  • One big chow chow cut into blocks
  • Half cup yellow dal 
  • Salt to taste
  • A pinch of Turmeric powder
  • Scraped coconut about 2tbs
  • One tsp of Cumin seeds
  • 1-2 green or red chillies
  • Oil to temper
  • Lemon juice from half a lime
  • One tsp of Mustard seeds

How to

  1. Pressure cook the yellow dal or pasi paruppu for two whistles only.
  2. Boil the chow chow blocks with turmeric powder and salt.
  3. Grind together the coconut,chillies and cumin seeds with water.
  4. Once the vegetable is cooked add the ground paste and the dal.
  5. Boil together for a minute till you get the required consistency.
  6. Add lime juice and temper with mustard seeds in oil.
  • If the kootu is too watery make a paste with rice flour and water and add.
  • You can add half a spoon sugar to improve the taste.
  • You can add a pinch of asafoetida too.

Thursday, July 14, 2011


                                                           My daughters are a big fan of Navratan kurma and of course me too!! We have tried it in few restaurants but the best we liked it was in Saravana bhavan which has a similar taste to this recipe of mine.I have followed Tarla dala's recipe.In most places it is white gravy with a bland and sweet taste but this one is yellow gravy with a little sweetness.

You will Need

  • Two Onions chopped
  • Three Tomatoes put in hot water cooled and pureed.
  • One cup of diced vegetables(beans,carrot,peas,cauliflower) boiled crisp.
  • Two tbs of mixed dry fruits of your choice sauteed in ghee.
  • Two tbs of fresh fruits of your choice.
  • Half a tsp of ginger garlic paste.
  • Half a cup of smooth paste of cashews,fennel seeds and khus khus.
  • Half a spoon of coriander and cumin powder each.
  • Half a tsp of chili powder
  • A pinch of Turmeric powder
  • One tsp of Garam masala powder
  • Oil
  • One tsp of cumin seeds
  • Salt to taste
  • Fresh cream and tutti fruity to garnish.
How To
  1. Heat Oil in a pan and add cumin seeds and onions and fry till golden.
  2. Add ginger garlic paste fry for a minute and add tomato puree.
  3. Add the ground paste,turmeric,chili,cumin and coriander powder.
  4. Fry for two minutes add the boiled vegetables and a little water.
  5. Let it boil and when the gravy starts to become thick add masala powder.
  6. Add the dry fruits(cashews,raisins,badam and pista)
  7. Add the fresh fruits(apple,pineapple and grapes).
  8. Add fresh cream and tutti fruity for garnishing and serve hot with Nan or Roti.
  • You can add more of fresh cream in the gravy itself if you want a rich taste.
  • Add fruits and dry fruits of your choice.

Friday, July 8, 2011


                                                         Yet another simple and healthy north indian gravy.It is has dhal and palak perfect helathy combination.It tastes really good with phulkas and hot rice and it is quiet easy to make.

Wednesday, July 6, 2011


                                                           Ulli Theeyal is a Kerala delicacy.I am not very fond of Kerala food but this one i tried in ID restaurant at the satyam cinemas in Chennai.I quiet liked it and looked for recipes and tried it out.I like anything tangy and a little sweetness in the dish and this is a perfect one.Here is how i made this.

You will Need

  • Small Sambar Onions (20 of them)
  • Marble sized ball of Tamarind
  • Half a cup of scraped coconut.
  • Red chillies(5-7 of them)
  • One tsp of Coriander seeds
  • Half a tsp of Fenugreek seeds
  • Few tsp of Oil
  • Two tsp of Powdered Jaggery
  • One tsp of Mustard seeds
  • Half a tsp of Cumin seeds
  • Salt to taste
How To
1.Heat one tsp of oil and Roast coconut,red chillies,coriander seeds and fenugreek seeds till you get a nice aroma and it is slightly brown in colour.
2.Cool the mixture and grind into a smooth paste.
3.Heat oil in a pan crackle mustard seeds add red chillies and curry leaves and chopped onions(as shown in the picture).Fry till soft.
4.Add the tamarind pulp and water extracted from soaking the tamarind in hot water for a while.
Allow it to boil and add the ground paste,salt and jaggery.
  • It is an accompaniment for dosa and idli.

Tuesday, July 5, 2011


                                                                 This is a tangy accompaniment to all the south Indian gravies especially for Mor kozhambu.It is a palakkad special.

You will Need

  • 150 gms of Tender Lady's finger
  • Three to Four Green chillies
  • Half a cup of Tamarind extract
  • Two Tsp of Jaggery powder
  • Two Tbs of Oil
  • One tsp of Mustard seeds
  • Half a tsp of fenugreek powder
  • A pinch of Asafoetida Powder
  • One tbs of Rice flour
  • Salt to Taste
How To
  1. Chop the lady's finger into slightly thin slices.
  2. Heat oil in a pan and crackle mustard seeds.
  3. Add chopped lady's finger and chopped green chillies and fry.
  4. Add tamarind extract(not too watery) and salt and let it boil.
  5. Mix the rice flour in little water and add.
  6. Add the fenugreek powder and asafoetida and serve.

Sunday, July 3, 2011

Kuzhi Paniyaram

                                                                       This is one of chattiness delicacies.I make this as an appetizer when people come over for dinner.I usually serve with Tomato chutney.You can either soak grind and ferment dough for this in which the paniyarams are very soft.If you have not planned to grind the dough you can still make it with dosa dough.It comes out good.

You will Need

  • One cup of urad Dal
  • Three cups of Raw Rice
  • Half a tsp of fenugreek seeds
  • Salt to taste.
To Garnish
  • Chopped onions
  • Few curry leaves
  • Chopped ginger pieces
  • Few coriander leaves
  • Chopped green chillies.

How to
1.Soak the rice and dal and the fenugreek seeds for 3-4 hours.
2.Grind to a smooth paste and add salt and allow it to ferment for 6-7 hours.
3.Add all the things that are given under to garnish and mix it.

4.Heat the paniyaram making Pan, Pour Oil in the small depth and then pour the dough till half.
5.Turn it with a pin after it gets brown on one side drizzle little more oil and wait for it to brown like shown in the picture and repeat for rest of the dough.

  • If you use generous amount of Oil it tastes really good but watch out!!!
  • If you want to check out on how to grind and ferment you can click on idli

Saturday, July 2, 2011


You will Need

  • Three or four Tomatoes
  • Two Green chillies
  • One cup of Beaten curd
  • Salt to taste
  • Pinch of Asafoetida
  • One tsp of Oil
  • One tsp of Mustard seeds
  • Coriander leaves for Garnishing
To Make it 
1.Chop The tomatoes,green chillies and coriander leaves.
2.Heat oil in a pan and splutter mustard seeds and add tomatoes and green chillies.
3.Add salt and asafoetida and cook till tomatoes become soft.
4.Cool it and add curds.Serve with any south Indian gravy or variety rice.

  • It is a great combination for bisibelabath.