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Monday, December 17, 2007

          When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!


      And below is my humble,simple contribution to Jugalbandhi's this month click - Nuts event!

Cashew in row

Asoka halwa and click entry..

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Sunday, December 9, 2007

Small potato biryani

I first tried small pototo biryani from a cookbook and loved it. But the method was so tedious. So I adapted the recipe, made it to my convenience and it turned out equally good. This is very spicy and different kind of biryani and the small potato attracts everyone in this dish. Kids gonna love it!

Small Potato Biryani recipe

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


Basmati rice  1 &1/2 cup 
Small potato  20 
Onions  2 (cut lengthwise) 
Tomato  1 big 
Water  1& 1/2 cup 
Curd(Not sour)  1/4 cup 
Coriander leaves  1/2 cup  
Ginger  1 small piece  
Salt  As needed 


Coriander seeds 1 tsp
Red chilli 3 - 4
Coconut scrapping (optional roast) 2 tblsp
Green chilli (Optional roast) 3 - 4

To Temper

Oil 3 tbsp
Bay leaf 1
Cinnamon 1 small piece
Elachi and clove 2 each


  1. Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
  2. Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
  3. 1-small-potato-biryani
  4. Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
  5. 2-small-potato-briyani
  6. Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
  7. 3-small-potato-biryani
  8. Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
  9. 4-small-potato-biryani
  10. Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 & 1/2 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
  11. 5-small-potato-recipe


  • Since we add curd, try adding less water, otherwise, the rice will become mushy.
  • Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
  • While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.

Top with ghee  and garish with coriander leaves if desired and enjoy with onion raita!



Tuesday, December 4, 2007

Killu Adai (Pinched rice rotis with toordhal)

           This is a recipe which my mother learnt from her mother and my mother used to make, when I was young. She says,this is one of the dish, in those days the house wives used to do with all of the ladies in the house helping in this one.

       Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.

         As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I din't do that ..I chopped with knife:)

         So this is how I made this dish:


  • Rice(I used ponni par-boiled rice) - 1 cup
  • Toor dal                                  - 1/ cup
  • Small onions                            -  3/4 cup chopped
  • Jeera/cumin seed                     - 1 1/2 tsp
  • Green chillies                          -  3-4 chopped
  • Curry leaves                           -  1 sprig
  • Coconut grated                       - 2-3 tblsp
  • Salt  as needed


  • Mustard                -  1 tsp
  • Coconut oil           -   1 tblsp


  • Pressure cook toor dal with enough water for only one whistle and drain the water,keep aside(Cook in lowest flame and only for one whistle!)
  • Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
  • Heat a  heavy bottomed vessel,with the rice batter and keep stirring in low flame,till it reaches just a dough consistency(Non sticky)(No need that it should get cooked)
  • Knead the dough with your hands and make rotis over a greased surface.
  • Transfer to a hot tava and cook both sides.
  • While cooking sprinkle some water, to make it soft and to get cooked easily.
  • Repeat for all rotis,the same procedure and let it cool for some time.
  • Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.
  • Chop the cooled rotis into small pieces as shown in picture and keep a side.
  • Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.
  • Fry till golden brown  and then add crushed jeera,followed by the chopped rotis.
  • Fry for 2 minutes with 2 pinches of salt and a little water sprinkled.
  • Add the cooked dal and mix well in low flame.
  • Lastly add the grated coconut and little more coconut oil,mix well.Fry for a minute in high flame.
  • Serve hot!Will taste divine with rice,dhal and coconut oil combi!!


      This dish I am sending to Linda of Out of garden,for her JFI - Toor dal Event!!


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