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Saturday, September 20, 2014

This weekend lunch menu is simple comfort food with this puli saru, which is less noticed recipe here, its amazingly delicious and flavorful. And made ladies finger poriyal for Aj & Vj and the kathirikkai poriyal one and only for me. My mom makes this puli saru bestLove Struck, I still don’t have that consistency in taste while making this. I usually do not like rasam with curd rice combination which few people eat. But except this one. I love this puli saru with mor sadam. Some also call this puli saru as vengaya rasam. My mami also makes this puli saru, but totally different. Bit I like my mom’s version the best when it comes to puli saru. My MIL makes it with garlic and all those things and it will be more like a diluted vatha kuzhambu/ poondu kuzhambu.

Puli charu, Brinjal, Vendakkai poriyal

-Lunch menu 46 Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 45 mins    Serves: 3
  1. Pressure cook rice, soak tamarind. Peel and chop onion, tomato for puli saaru.
  2. Chop ladies finger poriyal. Cut and keep the brinjal immersed in water. Grate coconut for both poriyals.
  3. Keep all the other ingredients like small onion to grind for poriyal, green chillies, curry leaves for puli saru, poriyals. Extract tamarind juice.
  4. Prepare puli saru first, ladies finger poriyal next and lastly brinjal poriyal.
Both frying ladies finger and binjal poriyal takes some time. So you can use 2 kadais and do side by side and finish sooner.

Check out the links for the recipes :
  1. Puli saru recipe
  2. Ladies finger poriyal recipe
  3. Brinjal poriyal recipe
  4. Plantain chips recipe
I served this easy to cook lunch along with store bought nendran chips, my most favorite in this whole worldCool , but linking to the plantain chips.

You can check other rasam recipes, Ladies finger curry recipe, brinjal curry recipe too.

Have a happy weekend!

Puli saru, Brinjal poriyal, vendakkai poriyal - Lunch menu 46

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Friday, September 19, 2014

Of the millets my parents gave me, samai (Little millet in English, Kutki in Hindi, Sama in telugu, Same in Kannada, Chama in Malayalam) is the last one to try. One day I was craving to have pongal, but wanted to try with millets. So tried my hands with samai. It came out really superb. I used to make our regular pongal this way, i.e; temper directly in pressure cooker and cook all together for pongal – my mom’s way. Its been a long time since I made this way. My mom never adds turmeric anyways. But I added. If you want to replace rice in your diet, this is one of the best option to make pongal. You hardly will know its not rice.
Samai / Little millet recipe

Samai/ Little millet pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 2


Samai / Little millet  1/2 cup 
Moong dal / Payatham paruppu  2 tblsp 
Ginger  1/2 inch piece, crushed 
Turmeric  1/8 tsp 
Ghee   As needed


To temper

Ghee 2 tsp
Pepper (Black whole pepper) 1 tsp
Jeera 3/4 tsp
Green chilli 1
Curry leaves 1 sprig
Asafoetida/ Hing A pinch



  1. Heat a small pressure cooker with ghee, first pop pepper, add jeera the other ingredients together (green chilli slit) and give a stir. Add ginger, moong dal and fry for a minute. Wash samai, add it into the cooker. Mix well. 1-temper
  2. Add 2 cups water, salt and mix well. Bring to boil and close the cooker, give 4 whistles in medium flame. Once done, let the pressure release by itself. Open and mash well. 2-cooked


    • For 1/2 cup samai, 2 cups water is perfect, so do not hesitate to add.
    • If its too dry, mix 1/8 cup hot water and mix.

Serve hot with ghee topped if desired, with sambar and coconut chutney.


Samai pongal | Little millet pongal recipe

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Thursday, September 18, 2014

When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.

So when he came back that day he told - never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be goodPeace Sign. The best thing I love in this pulao is almondsHee hee


Kashmiri pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 35 mins    Serves: 2


Basmati rice   1 cup 
cashew nuts   10 
Badam   15 
Raisin   15 
Onion   1 
Saffron   few strands 
Milk   1/2 cup 
Pomegranate   3/4 cup 
Salt   as needed 
Ghee   2 tsp 
oil   1 tblsp 
Sugar   1/4 tsp 


To temper

Ghee 1 tblsp
Cinnamon 1/2 inch piece
Cardamom 1
Clove 1
Bay leaf 1



  1. Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
  2. 1-soak
  3. Ad raisins and fry until it turns fluffy. Keep aside.
  4. 2-fry
  5. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
  6. 3-caramelize
  7. The onion will be golden in colour and crisp in texture. Keep aside.
  8. 4-ingredients
  9. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
  10. 5-temper
  11. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
  12. 6-cook
  13. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
  14. 7-ready


    •   You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
    • Soaking rice is important for easy cooking.
    • I did only with 1/2 cup rice, so did it in kadai itself.
    • I added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.

I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dishBig Grin.


Kashmiri Pulao recipe | Kashmiri pulao

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Tuesday, September 16, 2014


Sabudana vada is one of the most famous snack in Maharashtra. I have been to Pune once, but I feel really bad that I missed to taste this once to know this authentic taste of the vada. My little co-sis have told it will be really delicious as the live in Pune. I was thinking to try this for long time but never had a recipe, Finally my friend Sangeeta read my mind seems, she sent the picture of sabudana vada through whats app, that she made for a get together dinner. I really drooled over it. I asked for recipe and she sent it immediately, I was surprised by the simplicity of the recipe.

After trying sabudana kichdi, a similar ingredients for this as well, but I liked this one better, obviously, its deep fried, so sure it will be tastier. It is one of the vrat ka khana, so as Navratri is fast approaching, this would help many of you for making get together or for your family's evening snack. Its soft from inside and crispy outside, just no one can stop eating. Too good to resist!

Sabudana vada recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 hrs    |  Cook time: 25 mins    Serves: 20  vadas


Sago 1 cup 
Potato  2, small 
Peanut  1/4 cup 
Green chilli  2, chopped 
Coriander leaves, chopped  2 tblsp 
Lemon juice   2 tsp 
Rice flour (optional)  1 tbsp 
Salt  As needed 
Oil  for deep frying 



  1. Soak sago for 3 – 4 hrs. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right as well.
  2. 1-soak-cook
  3. Roast the peanuts in medium flame to ensure even roasting. Cool down.If its with skin, remove skin.
  4. 2-roast
  5. Powder coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
  6. 3-powder
  7. Mix everything, no need to add any water. It will form a dough together.
  8. 4-mix
  9. Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated.Slide the patties and deep fry in medium flame.
  10. 5-shape
  11. Cook both sides golden brown. Drain in paper towel.6-fry


    • Soak just right, not too long. If you press the soaked sago in between two fingers, the centre should be soft.
    •  Overcooking will make the potatoes retain water and make the vada sticky and soggy.
    • Make sure the oil is hot while you drop the patties and later cook in medium flame to ensure even cooking.
    • Sago should be more and the potatoes is just to bind it together. So Use only one potato if its medium sized, mine was very small. so used 2.
    • Rice flour is for crispiness, do not skip it.
    • Use good quality sago, and minimum use the size I have used or more than that.

Serve hot, can have as such, if you want, try green chutney as side dish. The peanuts add a nice texture for this vada.

Sabudana vada recipe | Navratri Vrat ka khana (snacks)

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Saturday, September 13, 2014

Puli sadam, mixed vegetable kootu

After 2 weeks break because of festive mood, I am here with another simple lunch menu that I made few days back with an almost going to empty vegetable tray in my fridge. I this time wanted to make the lunch menu in weekdays and schedule it for weekend instead of making last minute cooking and post after lunchNot talking. I added a cabbage vada to make this menu fancy. I took very little urad dal batter that I ground for idli dosa batter and refrigerated. It came only 4 vadas, perfect enough for the little organic cabbage left over in my fridge. This puli sadam is a recipe contributed by my friend Gayathri, my favorite since she brought it to our hostel in a big thooku. Her mom is so sweet enough to make and send it for every one. We dig-ed in and had for 2 days. yes, it keeps good for the next day too!

Puli sadam, mix veg kootu -Lunch menu 45

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 1 Hr mins    Serves: 4
  1. On wake up soak for vada. Grind after 3 hours and keep refrigerated and we can do this lastly before serving to serve it hot.
  2. After beakfast, while you are sitting, you can peel small onion and garlic for this puli sadam. Soak tamarind.
  3. Then when you enter kitchen for cooking lunch, keep rice, extract tamarind juice.
  4. Mean while, chop veggies, cabbage for vada. Cook the veggies for kootu. Chop the onion, garlic as needed.
  5. Grate coconut and grind for kootu. Finish cooking kootu.
  6. Keep all the other ingredients ready, like curry leaves, red chilli etc for tempering.
  7. First temper for kootu, mix and keep aside. Next prepare the puli sadam gravy.
  8. Mix the gravy with cooked/ cooled rice. Keep aside.
  9. Lastly when your family is ready for lunch fry vadams (if desired), mor milagai and make vadas lastly.
  10. I took 3/4th of the rice for tamarind rice and remaining for curd rice and kept the curd rice simple with just tempering.  
Lunch with puli sadam, mixed veg kootu, curd rice, cabbage vada and some homemade condiments to fill the plate.

Lunch menu 45

Check out the recipes
The onion vadam (killu vadam) from my MIL. You may also be interested in puliyogare recipe, other kootu recipes, masala vadai recipe.

Have a great weekendLove Struck

Puli sadam, mix veg kootu,cabbage vada - Lunch menu 45

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Friday, September 12, 2014

I always have seen this pack of Bajra flour (Bajri in Marathi, Gujarathi, Rajastani, Sajje in Kannada, Sajjalu in Telugu, Kambam in Malayalam, Kambu in Tamil Courtesy: Wikipedia)  packet in Mustafa and have heard few north Indians make Bajra roti out of it. Then later realized its Kambu flour. I wanted to try kambu koozh for my co-sis who came here last month. But some how forgot. Then one day when I was so hungry for dinner, I was wondering what to eat, then thought of trying this instant kambu karacha maavu dosai. I wanted to skip rice flour too in this karacha maavu dosai, so thought of mixing wheat flour. And it turned out to be crispy and tasty dosas, which I had guilt free for my dinner. I already finished half the pack making dosas so farBlushing.  My mom makes karacha maavu dosai so often for dinner. I have already posted

so far to prove I am mom’s daughter and really I too make it often for myself. Of them rava dosa is also made for Aj as its Aj’s favourite. So try this buying bajra flour, sure it will be handy, and a healthy one too!

Instant kambu dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Makes: 4 dosas


Bajra flour / Kambu maavu  1/4 cup 
Wheat flour  1/4 cup 
Onion  1/2, finely chopped 
Coriander leaves, chopped  1 tblsp 
Jeera  1 tsp 
Finely chopped ginger (optional)  1 tsp 
Salt  As needed 
Oil  As needed 



  1. Place all the ingredients in a mixing bowl and mix it using a whisk adding water gradually. It should be watery enough to pour and spread by itself.
  2. 1-mix
  3. Heat a tawa, drizzle with oil, pour the dosa batter, first outer circle, then to fill it. Cook in medium flame. You can cook covered and skip flipping or flip and cook, its up to you.
  4. 2-mix


    • Let the batter consistency be not too thick.
    • When you pour, the tawa should be hot and small tiny pours should be seen as you pour. That is the right consistency of the batter.
    • If batter is too thin also it will get stuck to the pan.
    • Always grease the pan first well before pouring the batter. While its cooking also you can drizzle few drops of oil to make it crisp.

Serve hot and I had with red chutney and idli milagai podi as side dish. I finish my last dosa with curd too.

Instant Kambu dosai | Bajra/ Pearl millet flour dosa recipe

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Thursday, September 11, 2014

Karuvepillai is one healthy ingredient we use in our cooking. But sadly we pick and throw it. Its rich in iron, so I always want to consume it, not for anything, just for the sake of hair fall and now to avoid grey hair Blushing . My mom used to have curry leaves plant in our back yard, but sadly it is not that big tree that we can get leaves from it, we just tried very hard to keep it aliveRaised Eyebrow. After coming here, I too planted one in a pot from the berries I got from my SIL here and it was really growing decently. And I used to make use of it for emergencies when I run out of curry leaves. But once when I came for vacation to Chennai, it wilted and diedDoh. So now a days, when I have lots of curry leaves either form little india or from Fairprice pack, I try making something like karuvepillai kuzhambu, karuvepillai podi… Sadam is in my list for so long, I have a version with garlic, but my MIL told to try this version. I tried after long time she said and loved it very much too. It was completely different from  my karuveppilai podi. Packed this for Vj’s lunch box. So makes an easy lunch box too.

Karuveppilai sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 4


Rice 1 & 1/2 cup
Salt As needed

To roast and powder

Curry leaves  1 cup, packed 
Channa dal  2 tblsp 
Toor dal  2 tblsp 
Jeera  2 tsp 
Pepper (Whole dry black pepper)  2 tsp 
Dhaniya  2 tblsp 
Red chilli  6 
Oil  2 tsp

To temper

Oil/ ghee 1 tblsp
Mustard 1 tsp
urad dal 2 tsp
Green chilli 2
Cashew nut 6


  1. Cook rice with ratio 1 : 2 water for 3 whistles in medium flame and once done, cool the rice in a broad vessel with a tsp of sesame oil. Set aside.
  2. Roast all the items under ‘To roast and powder’ table except curry leaves. Roast until you can see channa dal turn golden in colour.
  3. 1-roast
  4. Add curry leaves and switch off the flame. Mix well and let it be over the stove as such. Once cooled, the curry leaves will turn crisp, so it will get easily powdered.
  5. 2-curry-leaves
  6. Powder it in a mixer to a slightly coarse powder.
  7. 3-powder
  8. Temper rice with the items given under ‘To temper’ table and add it to the rice.
  9. 4-temper
  10. Add the powdered curry leaves powder and mix well.
  11. 5-mix


    • Choose curry leaves that are not too old, it should be atleast all leaves fresh and green. Not the dry, black colored leaves.
    • Cashew nut can be skipped.
    • Clean and wash curry leaves the before day itslef and dry it completely over a clean kitchen towel.

Flavorful curry leaves rice is ready, this is healthy for your family too! Serve with any poriyal, curry, kootu or vadams.

Karuveppilai sadam recipe | Spicy Curry leaves rice

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