Friday, April 19, 2013

Potato Masala / Poori Kilangu

Cooking Time : 20 mins
Serves            : 2

Poori is one of the rich breakfast which is loved by all age groups esp Kids. This Potato Masala is a very good combo for puffed up Pooris. I used Roasted Gram powder to get a good flavor. Do try this Masala and enjoy with puffed Pooris.


Boiled Potato1 - Big Size
Grated Carrot1 tsp
Turmeric Powder1/4 tsp
Mustard Seeds1/4 tsp
Cumin Seeds1/4 tsp
Dried Red Chillies
Green Chillies1
AsafoetidaA Pinch
Ginger1/4" - Finely chopped
Roasted Gram 2 tsp
Curry LeavesAs Required
Coriander LeavesAs Required - Optional
SaltTo Taste
Oil2 tsp

  1. Remove the skin of boiled potatoes and mash it well. Grind the Roasted Gram and keep aside.
  2. In a pan, heat oil and add mustard seeds. Once it splutters, add Asafoetida, Cumin Seeds, Green Chillies, Red Chillies, Ginger and Curry Leaves one by one. 
  3. Add onion and fry till golden brown. Add the mashed Potato and stir well. 
  4. Add Turmeric Powder and stir well. Add some water, salt and let it boil for 2 mins. Add Grated carrot, Roasted Gram Flour and keep in simmer for 5 mins. Let the Masala gets thickened to a required consistency and remove from the flame. Garnish with Coriander leaves. 

  • Roasted Gram Flour helps to thicken the Masala and give a good taste.

Tuesday, April 16, 2013

Porikadalai urundai / Roasted gram Laddu - Another Version

Preparation time : 20 mins
Yield                 : 15 laddus

This Laddu is very popular in my mom's home and in my mother-in-law home. It is loved by my family very much. My mom adds grated coconut and less ghee in this laddu . I have already posted this version. Please check here. My mother does not add coconut, but more ghee. I have tried this version. Additionally I added Oats as well. This laddu will be the kids favorite. Do try this.


Roasted Grams /Fried Grams (Porikadalai)250 gms
Sugar  1 Cup
Oats1/4 cup
Coconut WaterAs Required
Milk1/4 cup
Ghee3 tbsp

  1. Grind the Roasted grams, Oats and Sugar in the mixer and keep aside in a deep bowl.
  2. In a pan, heat 2 tbsp Ghee and add to Roasted grams. Add milk.
  3. Add Coconut water little by little to the Roasted grams mixture till it binds and make round balls. Repeat the same step to the rest of the mixture.

  • Add Sugar according to your taste.
  • If you have fresh coconut water, you can use it to bind the mixture. It gives very good taste. If you don't have coconut water, go for water.
  • you can add roasted cashews also.

Friday, April 12, 2013

Dahi Vada / Thayir Vada/Curd Vada - South Indian Style

Today I prepared Medhu Vadas for Breakfast and had leftover batter. So thought of preparing Dahi Vada with them. I have made this in South Indian Style. Here, the fried Vadas are soaked in the flavoured yoghurt sauce. It is a perfect summer snack.


Medhu Vada5
Thick Curd1 Cup
Green Chillies4
Ginger1/2 "
Cumin Seeds1/4 tsp
Asafoetidaa pinch
Carrot (Grated)To Garnish
Coriander LeavesTo Garnish
Boondi/SevTo Garnish
SaltTo Taste


  1. For the Medhu Vada recipe, Click here. Grind the green chillies,Ginger, Salt, Cumin Seeds and Asafoetida with 2 tbsp of Curd. Again use the remaining Curd and grind. If required you can add little water. 
  2. Take the Medhu Vadas and keep it in a wide bowl. Soak the Vadas with the curd from step 1 for atleast 30 mins. 
  3. How to Serve: At the time of serving, Garnish with Carrot, Coriander Leaves and Boondi.
  • Don't use sour curd. Use thick curd.
  • While serving, you can temper with Mustard seeds and curry leaves. 

Wednesday, April 10, 2013

Masala Vada

Masala Vada is a Simple crispy vada that is very popular in tea shops. It is raining heavily here every evenings.. Would like to have some crispy crunchy snack and so thought of preparing Vada. I usually make this vada so often at my home. Recently, I tasted this Masala Vada at my friend's home. The taste was too good and I loved it very much.  I asked her about the ingredients.  The special ingredient that made the vada too flavourful is Crushed Garlic. So, In this version, I added Crushed garlic and it turned out very well. Vada serves as a good snack along with Tea/Coffee. It tastes best when served hot.


Channa dal1 cup
Raw Rice1 tbsp
Onion1 - Finely Chopped
Green Chillies5
Curry LeavesAs Required
Fennel Seeds1 tsp
Cumin Seeds1 tsp
Crushed Garlic4 pods
Coriander LeavesAs Required
SaltTo Taste
OilTo Fry

  1. Soak Channa Dal and Rice for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients  except oil and keep aside. 
  2. In a deep bottomed pan, heat oil and take the small amount of batter and flatten it to a thin round shape and drop it carefully. Fry vada till it turns golden brown. 

  • If you have forgotten to add Rice while soaking, Add 2 tsp Rice Flour. This will make the vada so crispy.

Friday, March 29, 2013

Tofu Stir Fry - Guest Post

Dear Friends,
I am so happy to do my 3rd Guest Post on one of my favorite blog - Priya's Food Lovers.. She is an active blogger with a very good collection of Recipes. She is organizing an event know as Friday Chat with Bloggers  where the fellow bloggers are invited to do a guest post on her page with an interesting chat.  I have posted the recipe of Tofu Stir Fry on her blog. Do visit her blog to know more. I have received the participation certificate as well.

Thursday, March 14, 2013

Chana Dal Halwa

Cooking Time : 30 mins

Today , I am posting my second Challenge for the well known event organized by Divya from youtoocancookindianfood - SNC Challange. This time Swasthi from South team challenged north team with Hyderabadi Dum Biriyani. Krithi from North team challenged South team with Channa Dal Halwa..

As I am from South team, I have completed my challenge by trying Chana Dal Halwa. I had this Halwa once long time back and now I got a chance to prepare it. I don't know that it is a Mughal Cuisine till I read Krithi post. Thanks Krithi for sharing such a delicious Halwa. It has such a good taste when Refrigerated. My family enjoyed it. Coming to the Recipe..


Chana Dal1 cup
Sugar1/2 cup - Adjust according to taste
Milk2 cups
Cardamom Powder2 pinch
Almonds8 - Chopped Lengthwise
Ghee3/4 cup

  1. Wash and soak chana dal in water for 4 hrs. Pressure cook with 2 cups of water till the chana dal is cooked. Allow the cooker to cool. Drain the excess water and mash the dal well to a thick paste using spatula.
  2. In a wide Pan, heat ghee and add the mashed Chana Dal and cook it in medium flame. Keep stirring continuously till the raw smell goes. This will take atleast 15 mins. 
  3. After sometime, you will be able to see the Ghee separating from the Dal. At this stage, add 1/2 cup of milk and cook in high flame till the milk get absorbed. Repeat the same step for the remaining milk. 
  4. Add Sugar, Cardamom Powder, Half of the almonds and stir for another 5 mins. 
  5. Remove from the flame and transfer it to the plate and allow it to cool. Once it cools, cut into desired shape. It can stored in air tight containers or can be refrigerated. 
  • While mashing the Dal, Don't add extra water. 
  • Don't add all the milk at one time. 
  • Keep stirring the pan continuously else the bottom will get burn.

Tuesday, March 12, 2013

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.



Idli Rava1 1/2 cup
Carrot2 tbsp - Grated
Green Chillies3 - Finely chopped
Coriander LeavesAs Required
Ginger1" Finely chopped
Yoghurt1 cup
Salt To Taste

Mustard1/4 tsp
Urad Dal1/4 tsp
Channa Dal1/4 tsp
Asafoetidaa pinch
Curry LeavesAs Required
Roasted Cashew Nuts4 - Cut into half
Gingelly Oil/Ghee1 1/2 tbsp

  1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
  2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
  3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
  4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
  5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

  • Make sure that you use sour yoghurt and batter consistency should be thick.
  • Along with Carrot, you can use cabbage or any of your favourite vegetables also.

Tuesday, March 5, 2013

Rava Kesari

Rava Kesari - A very good mouth watering Indian Dessert that is prepared during various special occasions. It is one of the classic dessert that is served along with breakfast during wedding functions. It is one of the easy sweet recipe that can be prepared in minutes. I used to prepare this on Birthdays. It serves as a good dessert when served with Idli. I used to add milk also while preparing this dessert as it gives a very good taste. Coming to the recipe..


Rava / Semolina1 cup
Kesari Powdera pinch
CashewsAs Required
RaisinsAs Required
Sugar1 1/4 cup (Adjust to your taste)
Milk1/2 cup
Cardamom Powdera pinch
Ghee4 tbsp


  1. In a heavy bottomed pan, heat 2 tbsp of Ghee and add Cashews and Raisins. Toast till Cashews becomes light brown color. Remove from the flame and keep aside.
  2. In the same pan, Add the Semolina and Roast it for 5 mins in a low flame by stirring it continuously. Else it will burn. Now add sugar to it and mix well.
  3. Add water and milk to it and keep stirring constantly till it becomes a thick pudding. It will take 5 - 8 mins.
  4. Add kesari Powder, Cashews, Raisins and mix well. Add the remaining ghee at the top and remove from the flame. 
  • Instead of Kesari Powder, Saffron soaked in milk also can be used.

Wednesday, February 6, 2013

Wheat Pakoras / Kodumai Pakoda

Dear Friends,
I am so happy to write my 100th post. My 100th post is all about Wheat Pakoras. I added Oats also with wheat flour which made the pakoras so crispy and tasty. I wanted to try this Pakora long time back and finally made it. It came out well and esp my kid loved it a lot. It goes very well with a cup of coffee/tea..

Preparation Time : 15 mins
Yield                   : 25 Pakoras


Wheat Flour5 tbsp
Gram Flour2 tbsp
Rice Flour1 tbsp
Oats2 tbsp
Ginger1/2 "
Green Chilies2
SaltTo Taste
Curry leavesFew
Coriander LeavesFew
Asafoetidaa pinch
OilAs Required to fry

  1. Grind Oats to a fine powder
  2. Mix Wheat Flour with all the ingredients above other than oil.  Don't add much water.
  3. Mix well to produce a thick batter. 
  4. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.
  5. Serve hot with tea/coffee.
  • While mixing the flour, make sure that the flour is not too sticky.

Thursday, January 31, 2013

Paneer Peas Masala

Cooking Time : 30 mins
Serves           : 2

This Recipe was in my draft for a long time, but couldn't post it due to my tight schedule.. Today i thought of writing a post somehow in my busy schedule.. Paneer is my favourite recipe and I make it often. This goes well with Chapathi/Roti, Naan.


Paneer250 gms
SaltTo Taste
Turmeric Powder1/4 tsp
Red Chilli Powder1 tsp
Green Chilies2
Curd2 tsp
Kasturi MethiAs Required (Optional)
Coriander LeavesAs Required
Sesame OilAs Required

To Grind:
Garlic4 cloves
PepperCorns1 tsp
Coriander Powder1 tsp
Garam masala1/4 tsp

  1. Cut Paneer into small equal cubes and keep aside. 
  2. In a Pan, heat Sesame Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
  3. In the same pan, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt, Kasturi Methi and stir well. If required add some water. 
  4. Wait til the Oil gets seperated. At this stage, add curd and stir well. Add Paneer cubes. 
  5. Allow to boil for few minutes in medium flame.
  6. Garnish with coriander leaves, Green chillies and serve hot.

  7. Tips:
    • Add freshly ground ginger-garlic paste to get good taste.
    • You can also take Tomato Puree.
    • Wait till the ground paste separates from the oil properly so that the raw smell won't be there after cooking. 

Monday, January 14, 2013

Rajastani Mini Ghevar Topped with Kesar Rabdi

This is the first time I am going to participate in SNC Challenge, a very successful event organised by Divya from youtoocancookindianfood blog. Manjula from Desi Fiesta Challenged South team with a traditional Rajastan Recipe - Ghevar topped with Kesar Rabdi. Ramya from LemonKurry challenged North team with VadaCurry. As I am from South team, I have to make Ghevar.

I have never heard of this traditional recipe so far. When I went through Manju's Recipe, I felt that it is a big procedure to complete this successfully. But Surprisingly, It turned out great for me. The main thing we need to take care while preparing this is the Maida batter consistency and the oil should be hot enough to prepare ghevar. I really loved the sweet and even my lil one tasted it and loved it so much. Definitely I will try this again. I had some leftover Kesar Rabdi and I used that for topping my fruit salad and fruit salad tasted great. Thanks Manju for sharing this Recipe. Coming to the recipe...

To Prepare Batter & Frying :
Maida 1 1/2 cup
Milk 1/4 cup (At Room Temp)
Ghee 2 tbsp
Water As Required to make a thin batter
Cardamom Powder a pinch (Optional)
Ghee/Refined Oil As Required to Fry

For Syrup :
Sugar 2 cup
Water 1 cup
Saffron Strands a pinch

To Prepare Kesar Rabdi :

Whole Milk 3 cup
Sweet Condensed Milk 1 Tin
Almonds,Pistachios Crushed - As Required
Saffron Strands a Pinch
Cardamom Powder a pinch (Optional)

To Garnish :
Almonds,Pistachios Crushed - As Required
Saffron Strands a Pinch


To Prepare Batter:

  1. Mix Milk and Ghee together for 2-3 mins.
  2. Add Maida to it and Mix well.
  3. Add Water little by little to the above mixture till the batter comes to thin consistency. 
To Make Ghevar:
  1. Heat enough Oil in a deep bottomed flat vessel. Once it is hot, take the batter in a laddle and pour it in the middle of the vessel from 1 foot height. Make sure that the Oil is hot else the batter would stick to the bottom of the vessel. You can increase the height as much as you can to get good texture. Ghee also can be used in this step for frying purpose.
  2. Once you pour the batter, you can see bubbles from the oil. if you see more bubbling, stop for few seconds and continue again because the oil may spill out.
  3. Repeat the above till you get the required size of the Ghevar. It actually depends upon the size of the Vessel.
  4. When frying ghevar, Make a circle at the centre of the Ghevar with the Skewer once the batter is settled. 
  5. Allow the Ghevar to fry till golden Brown.
  6. Take the Ghevar out carefully and place it in a paper towel to remove excess oil.

To Make Sugar Syrup:
  1. Take 1 1/2 cup sugar and add 1 cup of water to it and bring it to boil. heat it till you get one string consistency.
To Make Kesar Rabdi :
  1. Boil the milk in low flame till the Milk is reduced to half the quantity. Add Cardamom powder, Saffron Strands, Crushed Pistachios to it and mix well.
  2. Add Condensed milk to the above and bring it to boil. Keep on stirring.
  3. Allow the milk to turn thick and remove from the flame and allow to cool.

To Serve:
  1. Add the sugar syrup to the Ghevar. Don't keep Ghevar in syrup for long time as it will become so wet.
  2. To remove excess syrup, keep the Ghevar tilted in the plate.
  3. Top up with Kesar Rabdi and nuts and now Ghevar topped with Kesar Rabdi is ready to eat. Serve immediately.

Tuesday, January 8, 2013

Soya Chunks Curry / MealMaker Curry

Cooking Time : 30 mins
Serves           : 2

Soya.. As you all know, It is a high source of protein and is highly beneficial for health and is important to have it in our diet. It is a healthy meat replacement ingredient. I have made this curry with the easily available ingredients in your pantry. Adding Peas with Soya chunks serves a good combination. This goes well with Chapathi/Roti.


Soya Chunks 15 no
Salt To Taste
Peas Handful
Onion 2
Tomato 2
Turmeric Powder 1/4 tsp
Red Chilli Powder 1 tsp
Green Chilies 2
Curd 2 tsp
Coriander Leaves As Required
Gingelly Oil As Required

To Grind:
Ginger 1"
Garlic 4 cloves
PepperCorns 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Garam masala 1/4 tsp

  1. Soak the soyachunks in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soyachunks from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soyachunks and cut it into 4 pieces. Repeat the same for all the remaining Soyachunks. 
  2. In a Pan, heat Gingelly Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
  3. In a pressure cooker, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt and stir well. If required add some water. 
  4. Wait til the Oil gets seperated. At this stage, add soya chunks, curd and stir well.
  5. Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
  6. Garnish with coriander leaves and serve hot.
  7. Tips:
    • Add freshly ground ginger-garlic paste to get good taste.
    • While preparing Soya Recipes, use more oil since soya  requires more oil.
    • You can also take Tomato Puree.
    • Wait till the ground paste seperates from the oil properly so that the raw smell won't be there after cooking. 

Thursday, January 3, 2013

Kollu Sundal / Horsegram Sundal

In my previous post, I have updated Kollu Rasam. This Kollu Sundal is made with the Kollu that I used to prepared for Rasam. This is a very quick recipe and it goes very with Rasam Rice, Dal Rice or can be tasted raw.


Kollu/HorseGram - Pressure cooked 1 cup
Salt To Taste
Gingelly Oil 1 tbsp


Mustard 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves As Required
Asafoetida a pinch
Onion 2 tbsp
Green Chillies 2 tbsp

  1. In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.
  2. Add the Kollu, Salt and stir for a minute. Delicious Sundal is now ready to be served. 

  • Red Chillies can also be added while tempering.
  • Don't fry onion too much. 

Kollu Rasam / Horsegram Rasam

Dear Friends, I am back after my long vacation. Had a good time in my native. After a long gap, I am seeing my page as well... :) Love to post recipes..
I bought Kollu from India this time. I heard many health benefits of it also. So, thought of including Kollu as a part in my menu. As soon as I came from my vacation, I suffered from fever and cold. My mom told that Kollu is good for fever and cold and she asked me to take Kollu flavoured rasam. Kollu rasam tasted too good and I was benefited as well.. Kollu need to be pressure cooked before preparing this rasam. The water  is used to make rasam and with the Kollu, I prepared Kollu Sundal and had as a side dish for Kollu Rasam Rice. Will update Kollu Sundal in my next post. Coming to the Recipe..


HorseGram/Kollu 1 cup
Tomato 1
Garlic 5 cloves
Rasam Powder 2 tsp
Curry Leaves As Required
Coriander Leaves As Required
Tamarind Gooseberry size
Salt To Taste
Dry Red Chillies 4
Pepper corns 1/4 tsp
Mustard Seeds 1/4 tsp
Fenugreek Seeds 1/4 tsp
Asafoetida a pinch
Oil To Saute


  1. Clean Horsegram and pressure cook with 4 cups of water. Extract the water and separate the Kollu. Crush Garlic and Pepper corns.
  2. Soak mashed Tomato, Rasam powder, Crushed Garlic, Crushed Pepper Corns. Curry leaves, Coriander Leaves, Tamarind with the extracted Kollu water  and keep aside. 
  3. In a  pan, heat 2 tsp oil and add mustard and fenugeek seeds. Once it splutters, add Red chillies and asafoetida. Add the above soaked mixture and let it boil for 3 mins.
  4. Add salt in a vessel where you are going to pour this Rasam. Add the Rasam to the vessel and serve.