Wednesday, June 20, 2012

Carrot Chapathi

Cooking time : 20 mins

Dear Friends, I am going for a vacation to India and I am gonna miss this blogging world and friends recipes for a month. Definitely i will come back with so many simple recipes and also my native place - Virudhunagar recipes. Thanks for the support you are giving to me friends.. Happy Blogging.
Coming to the recipe, Carrot Chapathi is a simple and delicious recipe which kids love to eat and the good way to give our kid a healthy dish. This can be taken as raw or along with Raitha.

Wheat Flour            - 1/2 cup
Carrot                    - 1
Cumin Seeds           - 1/2 tsp
Curd                       - 1 tbsp
Turmeric powder    - 1/4 tsp
Garam Masala         - 1 tsp
Chilli Powder          - 1/2 tsp
Salt                         - To Taste
Oil                           - As Required


  1. Grate the Carrot. In a deep bowl, add wheat flour,Carrot, Cumin seeds, Turmeric Powder, Chilli Powder, Salt, curd, Garam masala and mix well.
  2. Add warm water little by little to make a dough and keep it aside.
  3. Make small balls from the dough and roll it in round shape using rolling pin.
  4. Heat Tava and apply little oil. Place the chapathi and heat it till it turns light brown color. Repeat the same steps for the remaining balls.

Friday, June 15, 2012

ChuruMuri - Spicy Street Food / Spicy Puffed Rice

ChuruMuri is the most popular and most loved street food in Mysore. Today I remembered this Churumuri and wanted to eat it very badly. So thought of preparing this.
 If you step out of your home in Mysore, you can see so many street shops selling churumuri and many stand in queues to enjoy the taste of it. I could still remember how I used to bunk my dinner for having this. This is loved by kids and adults. This Recipe is also very simple to make and can be prepared in minutes. You can add more or less chilli powder and green chillies as per your taste. Since i love to eat spicier, I added bit more. Addition of Coconut oil enhances the taste. The most important point to remember is to serve and eat churumuri immediately to enjoy the Puffed Rice crispy and spicy taste. Just give a try. You will definitely enjoy eating it. Goes well during tea time.

Puffed Rice                - 4 cups
Onion                        -  1 medium size
Carrot                        - 1
Coconut Oil                - 1 1/2 tsp
Green chillies              - 2 Small size
Turmeric Powder        - 1/4 tsp
Red Chilli Powder        - 1/2 tsp
Salt                             - To Taste
Coriander Leaves          - To Garnish (Optional)
Lime juice                     - 1 tbsp

  1. Finely chop the Onion and Coriander Leaves. Grate the Carrot. Grind the Green chillies to a fine paste by adding drops of water. 
  2. In a large vessel, mix all the ingredients with the Puffed Rice till it is coated well the ingredients and serve immediately. You can make cones with the newspaper and serve it.

  • Grated Raw Mangoes and Roasted Peanuts can also be added optionally.
  • First, Add red chilli powder and little green chilli paste and taste it and then only add the remaining green chilli paste since it will be more spicier. 
  • If you don't have coconut oil, Sesame oil can be used. 
Linking to the event : Exhibit every bite @ Jiya's Delicacy

Thursday, June 14, 2012

Ragi Vada

Cooking Time : 30 mins
Yield              : 15 Vada

Ragi Vada is a tasty savoury and is also a very health vada. Ragi has obvious health benefits. This is very easy to make anytime and is a excellent tea time snack. Even kids enjoy eating it.


Ragi Flour                        - 1 cup
Green chillies                    - 4
Onion                              - 1
Maida/all purpose flour      - 2tbsp
Rice flour                         - 1 tbsp
Red chilli powder              - 1 tsp
Asafetida                          - Small pinch
Curry Leaves                    - 1 strand
Coriander Leaves               - 1 spring
Salt                                  -  To Taste
Oil                                   - To Fry

  1. Finely chop Onion, Curry leaves, Coriander Leaves, Green chillies. In a vessel, Combine all the ingredients and 2 tsp oil and mix well using water to a dough. Don't add much water.
  2. Heat enough oil in a deep frying vessel and take a small dough in hand and flatten it slowly with your fingers and drop it slowly in the oil. Don't overcrowd the vessel. Fry till it becomes crispy.
  3. Drain excess oil in a paper towel and repeat the same steps for the next batch.
  4. Serve hot with tea/coffee.
  • If you have any Left Over Veggies like Carrot Beans, Peas, you can include them also here.

Tuesday, June 12, 2012

Mango Thokku

Cooking time : 20 mins
Mango Thokku is most people favourite. My Grandma used to prepare this so often and store it in a container for months. This is my all time favourite with Curd Rice / Milk Rice. Preparing Pickles in home is very easy and it don't contain any preservatives and much oil. This is a very simple and easy to make homemade pickle. Just give a try.

Raw Mangoes            - 2
Turmeric Powder       - 1/4 tsp
Red Chilli Powder      - 3 tbsp
Mustard Seeds           - 1 tbsp
Asafoetida                  - 1/2 tsp
Salt                             - To Taste
Oil                               - 1/4 cup

To Roast and Grind:
Mustard  Seeds           - 1 tbsp                
Fenugreek Seeds         - 1/2 tbsp


  1. Wash the Raw Mangoes well, dry and grate.
  2. Dry Roast the ingredients mentioned in "To Roast and Grind" Section and allow it to cool and grind it to a fine powder.
  3. In a pan heat Oil and add Mustard Seeds. Once the Mustard Splutters, add Asafoetida and add the Grated Mangoes to it and stir it. Add Turmeric Powder, Salt, Red Chilli Powder and keep stirring till the Oil gets separated. Allow the mixture to Cool.
  4. Store in a tight container/Bottle and this can be used for months.

Wednesday, June 6, 2012

My First Guest Post

Dear Friends,
I am so happy to see my guest post @ Lavanya's Page - Tickle your TasteBuds and Make your Life Delicious. Lavanya has given a fantastic Opportunity for her blogger friends to do a Guest Post on her page. So, Today it is my chance and my Recipe is "Easy Muruku using Dosa Batter" which i have prepared using Dosa Batter. The recipes I prepared using Left Overs - Crispy Semiya Pakoda and Quick Bonda was a hit on my Page. So, I thought of preparing this interesting recipe using Left Over batter. This has similar taste of Ribbon Muruku. But making Ribbon muruku is a big process. But this recipe can be done in minimum time and has a wonderful taste. It is very thin and is crispy. So Kids love this muruku a lot.
If You like this recipe, Please to leave a comment at her lovely space.

Do Visit her blog to know more about her lovely events by clicking here - "Be My Guest with a Guest Post" and "Pearl Earrings"
I Would like to thank Lavanya for giving such an Opportunity. She has also given a certificate of Participation.

My Third Award

I am really very happy that I got my third award from dear Mira from Mira's Talent Gallery. She has a wonderful blog. She is an all-rounder and I just love her Kavithai very much. Everyone must visit her blog and have a great time reading her writings.

I Would like to share this award with the following friends:

Tuesday, June 5, 2012

Peas Pulav

Cooking Time : 15 mins
 Serves : 2 persons

Peas Pulav is one of my favourite rice varieties. It is very easy to prepare and is flavourful. I have prepared this using Coconut milk. Addition of Chillies and Coconut milk gives splendid taste. Just give a try. You will definitely love this.

Basmathi/Seeraga Samba Rice      - 1 cup
Peas                                            - 1 cup
Onion                                         - 1 no
Sesame Oil                                  - 3 tsp
Ghee                                           - 2 tsp
Bay Leaves                                 - 1
Cloves                                         - 2 no
Cinnamon sticks                          - 1 "
Green  chillies                              -  5 no
Black Pepper Powder                   - 1 tsp
White Pepper Powder                  - 1/2 tsp
Coconut Milk                               - 1 cup
Coriander leaves                            - To garnish
Salt                                                - To taste


  1. 1.Soak Rice in warm water for 30  mins. Chop Onion into length wise, Split open Green chilly.
  2.  In a cooker, Heat Oil and Ghee. Add Bay Leaves, Cloves, Cinnamon sticks and let the flavour comes out.
  3.  Add onion and fry till it becomes light brown colour. Add Peas, White Pepper Powwder, Black Pepper Powder and stir for 2 mins.
  4.  Add Rice , 1 cup of water,Coconut Milk, Salt, Green Chillies and coriander leaves and pressure cook for 2 whistles in medium flame and keep it in simmer for 5 mins and remove from the flame.
  5.  Serve hot with Raitha.


  • Use fresh Coconut milk for best results. Ratio of water and coconut milk should be equal. For 1 cup of Rice, ratio of coconut milk and water is 1:1.
  • If Coconut milk is not available, you can use milk instead.