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Thursday, April 17, 2014

For our wedding anniversary, we went to Copper Chimney restaurant here in Singapore for lunch. I have never been there before, so thought of giving it a try. So we ordered this Schezwan baby potatoes as it sounded very tempting. And as it sounded, looked, it tasted great too. We all loved it. And immediately I added this recipe to my to try list. And when I googled for the recipe, I found this one interesting and adapted it to make this recipe. It turned our really good and I was happy that I got another interesting side dish for fried rice. Though the recipe calls for deep frying the baby potatoes, I skipped it. If you are comfortable with deep frying, please go ahead and try. Both ways it must be awesome tasting. This will be perfect side dish for fried rice or hakka noodles

Schezwan baby potatoes recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - Side dish
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


Baby potatoes  25 
Onion  2 
Garlic (Big variety)  4 pods 
Red chilli  15 
Soya sauce  1 tblsp 
Tomato chilli sauce(Optional)  1 tblsp 
Sugar  1 tsp 
Corn flour  2 tsp 
Spring onion (green part, chopped)  3 tblsp 
Red chilli for tempering  2 
Salt  As needed 
Oil  1 tblsp 
Schezwan pepper (optional)  1 tsp 
Lemon juice/ vineger  2 tsp 


  1. First soak the red chillies in a real hot water. Mean while it is getting soaked, peel the potatoes. You can cook in pressure cooker and later peel off the skin, but I was not sure if I could cook it perfect for this, so chose to boil it. Its up to you to decide.
  2. 1-schezwan
  3. Bring enough water to boil and add the peeled potatoes and little salt. Boil it until its cooked well from inside, it should be soft. Once done, drain it and keep aside.
  4. 2-schezwan
  5. Place the soaked chillies with little water and grind to a smooth paste.
  6. Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper (I used our normal black pepper) followed by finely chopped garlic, give it a fry. Add finely chopped onion and fry till transparent.
  7. 4-schezwan
  8. Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Add the cooked potatoes. Fry for a minute in medium – low flame.
  9. 5-schezwan
  10. Add enough water to immerse the potatoes, add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.
  11. 6-schezwan
  12. When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.
  13. 7-schezwan


    • Cooking the potatoes perfectly is very much needed for this recipe. Then only it will be blending well with the gravy and be juicy.
    • Take care not to overcook the potatoes, otherwise it will get broken and spoil the look of the gravy too.
    • If you want to deep fry the potatoes, then  peel, parboil, drain, pat dry and then fry until golden in hot oil and then use in the recipe.
    • You can add cubed capsicum too in this recipe.
    • You can increase the chilli number according to the spiciness of the chilli variety and the spice level you want.
    • You can add black pepper powder towards the end for extra punch.

Serve hot with fried rice. Goes perfect with fried rice, hakka noodles or even with any flat breads. Vj had it with roomali roti and it was good he said.


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Tuesday, April 15, 2014

I love love mor milagai as side dish for curd rice and mainly pazhaya sadam Tongue. In my childhood days, during summer, my mom purposely keeps extra rice in the night for the next day’s pazhaya sadam. And some times, if its less and only for one person, me and my mom will try to sneak and have it without each other’s knowledge. That much we love it. And my mom has sundakkai vathal, kothavarangai vathal, mor milagai, chinna vengayam, fresh cut raw mango and any pickle. Atleast 3-4 side dishes will be there. Mostly mom makes mangai thokku. Those days, pazhaya sadam – we call it as pazhayadhu, will be so flavorful. I really miss it these days. Even I keep pazhaya sadam and try eating next day, but it never matches those good old day’s taste Crying. I am not sure why. Is it because of the rice? or there is some other factor. Even my mom says its not the same these days.
Its best for beating the heat in summer as its a great body coolants and has lots of goodness in it. So do not waste the rice or refrigerate it for next day. Make it as pazhaya sadam. How to make it? I was wondering if I have to make a separate post for itWorried. No need, its very simple and easy as a child’s play. Just break roughly the cooked left over rice if its caked, add lots of water so that the water level is 2-3 inches above the rice. Keep covered overnight and taraaa…Cool Pazhaya sadam. Next day, you can just mix the rice with your clean hands and drain water, add salt and a dash of buttermilk, drink the water too alone. Or eat it as such thanniyum sadhamum (with salt, buttermilk added). Sometimes, me and my mom drain and save the water for drinking as mentioned above and make curd rice with pazhaya sadam. My mom sometimes keeps in clay vessels/ containers and it will be so cool and goes through the food pipe so cool and comfortingHappy. And next to mor milagai, my best side dish is chinna vengayam for pazhaya sadam. I love the part of cutting the onion in the rim of the bowl/ plate by pressing against it and make it small pieces and eat it with rice. Forger about the thing that you smell like onion after thatSick.
I took all the steps for this post when I made it this time before in laws came. Since I was bit busy with them and we went to lot of places, I saved the pictures somewhere safe and now couldn’t find it. Too bad I was cursing myself for that when I heard that maami(MIL) making mor milgai. I was happy that I got a chance to get pictures, but wait, who will take pictures and send me. BILs both hold DSLR, but I was bit hesitant to disturb them in their busy schedules. But thanks to my younger co-sis and  BIL, when I said I want pictures, they took many pictures, more than I would take, in different angles and sent it to me. How sweetLove Struck. But then when I saw all the pictures, I realized that what I made was with the oosi milagai (a thin long variety of the chilli) but maami made with the short stout ones (which is called koda milagai in Thanjavur). I thought I would take the dried chilli what I made here is there for taking final clicks. So I got these as packed parcel, through someone ;) I was so happy that I could make a post. I will sure update if I find my version of steps for this post in future.

Mor milagai recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins + drying time 10 days    |  Cook time: 5 mins    |  Makes: 2 cups


Chilli  4 cups 
Curd  4 cups 
Salt  4 tblsp or  as needed 


  1. Clean the chilli well and if you want you can cut the stalk of it, not fully though but leaving a little as shown in the picture. When I did, I left the whole stalk in it as I like too. Just slit a little along side or at the bottom of the chilli. This is for salt and buttermilk to get inside easily while soaking. Beat curd (you can use the sour left over curd for this and add water if too thick) and mix salt and these chillies well.1-mor-milagai
  2. Keep closed overnight and next day, take out the chilli alone and dry in hot sun in a large, broad plate or a muram, spread well. Let it dry for the whole day.2-dry-mor-milagai
  3. By evening, again put the chillies back in the buttermilk, mix well and keep closed overnight. Next day, repeat the process. Likewise, repeat drying until all the buttermilk gets into the chilli and then just keep drying the chilli alone in sun for few days in hot sun until the chillies are dried up completely.3-dried-mor-milagai
  4. Store in a closed container and fry when every needed. Heat enough oil and fry the chillies until deep dark brown. I like mine even if its blackened but it tastes great in both ways.4-mor-milagai-fry


    • If the sun is super hot, 10 days is enough I think to dry, but it took some time for me when I made it here in Singapore, so it depends on the hot sun.
    • When you dry the chillies, do not keep the buttermilk in hot sun full day.
    • Salt quantity is purely your choice, but atleast it whould be enough to take out the spiciness of the chilli.
    • When I made here, since its indoor, the smell will not be so pleasant, Aj started complaining. But my MIL and mom says, it smells nice even while its soaking and drying. :)

Goes perfectly well with curd rice or pazhaya sadam. Also you can use this for tempering mor kuzhambu.



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Saturday, April 12, 2014

South Indian lunch recipes
Mangoes are in season and I am sure you all cooking mango for your lunch. I had a mango sitting in my fridge vegetable trays bottom for past 2 weeks, but still it was good. I was saving it for making mango thokku, but kept forgetting about it. So today, I got 2 more mangoes and thought I should finish this mango before it goes for waste. Same way a drumstick. So made a combo sambar. I think I have already posted this in my lunch menu series when I was at Chennai last summer. And here is how I made this simple lunch menu today.

Lunch menu 34 (South Indian Lunch)

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 45 mins    Serves: 3
  1. Pressure cook dal for sambar. Side by side rice.
  2. Soak tamarind for sambar and rasam and extract tamarind juice.
  3. Thinly slice for bitter gourd chips and mix all the ingredients needed and keep refrigerated.
  4. Chop tomato for sambar, rasam. Onion for sambar, poriyal. Cut drumstick and boil it side by side.
  5. Chop carrot, cook it and mean while grate coconut for poriyal and coconut thogaiyal.
  6. Heat kadai, first roast ingredients for coconut thogaiyal. Then temper for rasam and transfer to the serving vessel, then for sambar and sambar get ready in a stove.
  7. Next make poriyal and transfer to the serving bowl. Prepare rasam and transfer over the tempered items kept in the serving bowl.
  8. Grind thogayal. Lastly, heat oil in kadai fry few papad and then lastly fry the bitter gourd chips.

And you lunch is ready with thogaiyal , Drumstick mango sambar, rasam, carrot poriyal, bitter gourd chips, buttermilk, appalam, pickle and Rice.

South Indian lunch menu 34

Check out the links for these posts
  1. Mango sambar recipe
  2. Rasam recipe
  3. Coconut thogaiyal recipe
  4. Carrot poriyal recipe
  5. Bitter gourd chips recipe
  6. Pickle recipes
In my mango sambar recipe, I have added mango lastly. Since we make with drumstick, first we have to boil it then later add mango lastly. You can make mango, drumstick and brinjal combination too. It tastes great.
In this menu, bitter gourd chips takes a while to fry. So you can make ahead and store in airtight container in fridge. Check out this crispy ladies finger fries.
Check out other thogaiyal recipes too.
Have a great day! Happy


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Thursday, April 10, 2014

Last month when I made adai, I wanted to make murungai keerai (Drumstick leaves) adai and bought the keerai too. One day made murungai keerai adai and there was still little more leaves but I could not make kootu or poriyal with it. So I though I will soak all the dals needed for paruppu and made oats murungai keerai adai. Long time ago I posted Oats Paniyaram. This is same recipe, except that I added murungai keerai and I did not powder the oats to add it to the adai. Since this has no rice and only oats, its texture is sure softer than the one with rice and I made it with green chillies instead of red chillies so the colour also came different. It is sure healthy, but really tasty adai too. Its worth trying and keeping this in your routine menu. When ever you make adai for your family, you can reserve some dal for yourself and include oats in your diet. Since I made it only for me and it was unplanned too, my clicks are not that well composed. So I have been postponing this post for long time. But that’s fine only the recipe and the idea matters sometimes Big Grin. Check out the oats recipes page for more ideas.

Oats murungai keerai adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking time    |  Cook time: 15 mins    Makes: 6 adais


Oats  1/2 cup 
Drumstick leaves  3/4 cup 
Toor dal  1/4 cup 
Channa dal  1/4 cup 
Urad dal  2 tblsp 
Onion (Optional)  1, finely chopped 
Green or red chillies  4 
Fennel seeds/ saunf  1 tsp 
Ginger  1 inch piece 
Asafoetida  1/8 tsp 
Salt  As needed 


  1. Soak dal together for 3 hours. First grind chilli, fennel and ginger with little water.
  2. 1-grind
  3. Add soaked dal to it and grind coarsely.
  4. 2-soak
  5. Add the rest of the ingredients to the ground dal and mix to make a batter. Use water so that the batter is thick enough to spread over tawa.
  6. 3-mix
  7. Heat tawa and grease with little oil. Spread thick adai with two laddles full of batter. Cook covered and flip the adai to cook for another minute in medium flame.
  8. 4-cook


    • You can add other dals like masoor dal and moong dal each 1 tblsp to this recipe.
    • Since oats is added in place of rice, the texture will be softer than the regular adai.
    • You can make without drumstick too, in that case you can add curry leaves and coriander leaves.

Serve hot with sambar or a chutney or simply have it with idli podi like me Cool.



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Tuesday, April 8, 2014

I tasted Dal Baati only last year. Weird right?Striaght Face That too I came to know only then. When I was served at a friend’s place. I really loved it and wanted to take the recipe from her. Saw this Dal baati recipe at Khaugri and bookmarked it few month back. But recently wanted to eat this dal baati, so I wanted to try and blog it too. I had this last year when I visited Pune – Rajdhani restaurant. I saw it in a mall and suggested Vj to have lunch there. I have hear about Rajdhani in Chennai that they serve so many varieties of food and dessert. So wanted to give a try there in Pune as I know I wont get a chance to go there at Chennai.


But there was not that good service where we went at Pune. Or may be we went late for lunch. There were few items missing or they forgot our table. Also we all were South Indians and who ever accompanied us never felt filling and they were waiting and waiting for some rice to be served. But everything was served in small quantity and they never re filled our dishes – as they supposed to do (as far as I know). And I think no one liked the food. Somehow I liked as I like most of the North Indian cuisine. From that time, everyone in our family runs away if they hear the name Rajdhani. But I sure want to visit the one at Chennai once in my life time Winking.

Dal Bati recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 1 hr soaking time    |  Cook time: 45 mins    Makes: 10 baatis


For dal

Toor dal  1/4 cup 
Urad dal  1/4 cup 
Channa dal  1/4 cup 
Tomato  2 
Green chilli  2 
Ginger  1 inch piece 
Garam  masala  1/2 tsp 
Red chilli powder  1 tsp 
Dhaniya powder  1 tsp 
Turmeric  1/4 tsp 
Coriander leaves, chopped  3 tblsp 
Salt  As needed 

To temper

Ghee 2 tblsp
Jeera 2 tsp
Asafoetida powder 1/4 tsp

For Baati

Atta / wheat flour 1 cup
Semolina/ sooji 2 tblsp
Ghee 2 tblsp
Ajwain/ omam 1/4 tsp
Baking powder 2 pinches
Salt As needed


  1. For making dal, soak dals together for minimum 1 hour. Pressure cook with 2 cups of water for 3-4 whistles in medium flame.1-cookdal
  2. Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.2-grind-tomato
  3. Heat kadai with ghee in medium flame and add jeera, followed by asafoetida. Add turmeric and dhaniya powder in low flame and without burning, give it a stir.3-tadka
  4. Add the ground tomato puree and mix well. Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.4-masala
  5. Add cooked dal mashing well and add water to adjust the consistency. Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.5-add-dal
  6. For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough. It should not be smooth and should be having cracks.6-dough
  7. Pre heat oven to 190 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the  middle for easy cooking. These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.Brush generously with ghee and bake for 10 minutes. After 10 minutes turn the baatis and bake for another 10 minutes or until the baatis turn golden in colour.7-bake
  8. Give some standing time and break it. Just before serving, heat enough ghee in a kadai. Dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee.8-serve


      • Soaking dal helps giving a perfect texture to the dal, so do not skip soaking.
      • This whole dish should be done with ghee, no oil.
      • I skipped deepfrying the baatis and just brushed and topped the broken baatis with ghee. But I highly recommend dipping the baatis in hot ghee before serving for a light and crispy texture.
      • If you make thick baatis, then it won’t get baked inside properly.
      • Make sure to make the dough for baati very stiff. Otherwise the inside of the baatis will be chewy. Water will be needed less than 1/2 cup for 1 cup atta.
      • Adjust dal water quantity so that its thick, yet pourable.

Serve hot ghee dipped baatis with the finger-licking good dal- generously - generous enough to drink it, yummDrooling.


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