facebook twitter pinterest youtube googleplus email rss

Thursday, September 25, 2008

                  This kootu is not avial and tastes different from that.This is a nice accompaniment for rice.!


Mixed vegetables-cut into 1 inch pieces-carrot,beans,potato,green peas,cauliflower each 1/2 cup
Coconut 1/2 cup,grated
Green chilies 4
Jeera 1 tsp
Small onion 2-3 nos
Rice flour 1/2 tsp
Salt As needed
Sugar A pinch
For tempering:
Mustard 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Coconut oil 2 tsp


  1. Boil the vegetables with salt and a pinch of sugar,just till cooked...don't over cook i.e; not too soft and without changing the colour of the veggies.
    DSC_0684 DSC_0686
  2. Mean while,grind the coconut with little water,to a smooth paste.
    DSC_0688 DSC_0691
  3. Then add green chillies,onions,jeera and rice flour to it and grind coarsely.
  4. Add this ground paste to the cooked veggies,mix well and simmer for 3-5 minutes till kootu consistency is reached.
    DSC_0693 DSC_0696
  5. Remove from fire and lastly temper with the ingredients  under "for tempering " table, and mix well.
  6. Serve as an accompaniment for rice.....
  • Don't boil the veggies with too much of water. Also donot over cook the veggies.
  • Using small onion is preferred.
  • Veggies can be of your choice...


Labels: ,

Friday, September 19, 2008


Side-dish-for-idli-dosa           Easy to make,but a yummy,tangy side dish that goes well with IdlI,dosa and rotis also! (Updated picture,I have used red chilli powder instead of green chillies)


Red ripe tomatoes 3-4 nos. large
Onion 2 nos. medium
Green chillies Or replace with a tsp of red chilli powder for attractive colour ! 4-5 nos
Curry leaves 1 sprig
Coriander leaves For garnishing
salt as needed
Sugar 1/8 tsp
mustard For tempering 1tsp
Urad dal For tempering 1 tsp
oil For tempering 2 tsp


  1. Chop onions and tomatoes finely and slit the green chillies into two.
  2. Heat a kadai/heavy bottomed vessel with oil and when oil is hot add the tempering items followed by curry leaves,green chillies and onion.
  3. Fry till onion becomes slightly pinkish / transparent.
    Add chopped tomatoes and required salt and keep sauteing,till it becomes  mushy.
  4. Fry in medium flame for 5-6 minutes and then add 1/4 cup water and bring to boil.Simmer for few minutes to form a thick gravy consistency.
  5. Transfer to serving bowl and enjoy with idly,dosa or rotis! Onion-tomato-kothsu
  • Always add less water.
  • Add a tsp of ghee while frying for enhanced taste.
  • Can use red chilli powder also instead od green chillies...for the ingredients given here..1 tsp red chilli powder will be approx. enough.
  • Colour purely depends on the colour of the tomatoes, so use red ripe tomatoes and chilli powder if you want to get the colour as it is there in the first two updated pictures.


Labels: ,

Thursday, September 18, 2008

     This can be called as coriander leaves powder and you can make this and keep in fridge and use it for 15-20 days.Its very yummy and delicious! Hope you all too like this!


(Pictures updated)


Coriander leaves 1 big bunch
Urad dal 1/3 cup
Redchillies 6-10
Asafetida 1/4 tsp
Tamarind 1 small gooseberry sized
Salt As needed




  1. Wash coriander leaves and spread it in a news paper or kitchen towel to absorb the water in it.
  2. Remove the thick stems if you dont want,thin stems can be there.
  3. Roast urad dal,redchillies and asafetida together till urad dal turns golden brown.
  4. Cool down and first grind redchillies,tamarind,salt,asafetida into a coarse powder.
  5. Then add coriander leaves and give a few runs to grind little.
    6.Lastly add the roast urad dal and grind to a coarse powder,taking care to not to grind into fine powder.

             7. The urad dal should be seen as shown below in the picture.


          Transfer to an air tight container and keep it in fridge.This thokku,we can take with rice by mixing this with sesame oil,or we can even have this as a side dish for Idly,Dosas!

    coriander thokku

        Herb Mania: Coriander  I am happy to send this to Herb Mania : Coriander/Cilantro event hosted by Our Siri of Siri's Corner.The event originally started by Dee of Ammalu's Kitchen!




      Labels: ,

      Tuesday, September 9, 2008

      I am used to home made ghee..from my childhood....And my mother,MIL makes ghee from butter...we don't buy ghee..Instead we buy butter and make ghee at home. Here in Singapore  we get amul butter..I have tried Avin butter in Chennai.So here's the way I make Ghee(clarified butter), from store bought butter.

      Homemade Ghee

      Homemade ghee from salted butter recipe

      Recipe Cuisine: Indian  |  Recipe Category: Essentials
      Prep Time: 5 mins    |  Cook time: 15 mins    Makes: Approx 2 cups


      Salted butter (I used amul) 500 gm
      Salt/ curry leaves dipped in buttermilk 2


      1. Take out the butter from freezer and let it be in the room temperature for atleast half-an-hour.
      2. Take a heavy bottomed vessel,which should be large and broad enough.
      3. Heat the butter in the vessel in a medium flame.I always do the whole process in medium or may be medium low flame,to avoid any burning,with stirring every 3 minutes or so.
      4. At one stage the butter will be completely melt and after that the butter boils with a sound.
      5. And after that in a very few minutes the sound will be ceasing and this is the time to be careful.
      6. The ghee starts raising and becomes frothy.
      7. And when it starts to raise, keep some curry leaves ready and dip it in buttermilk and add it to the ghee. And switch off the flame. Keep stirring to avoid over flowing. If you are afraid it will just you can keep off the stove. Otherwise let it be in the stove(flame off).
      8. Add a pinch of rock salt to make the residues settle down.You can even add two three sprigs of drumstick leaves or curry leaves ...just like my mother,MIL ...they say it make the ghee more flavourful.Or even a drop of curd or buttermilk.
      9. Now drain the ghee carefully into the ghee container,without the residue.

      Here is a video to clearly see the stages.

      The ghee will become like this as shown in the picture,after a day.

      Homemade ghee



      Saturday, September 6, 2008

           Brinjal pepper kuzhambu is one of the best recipes I learnt from my mom. This is my bro’s favourite recipe too! If my mom makes this, she wont be left with any gravy in the bowl for herself, poor her! We eat twice and empty the bowl!! That much flavourful and a spicy treat!  Do try it yourself to taste this gravy, it is quite different from the usual pepper kuzhambu recipes you find everywhere!

      Brinjal 8-10 nos
      Tamarind Small gooseberry sized
      Curry leaves 1 sprig
      Oil 2 tblsp
      To roast and grind:
      Channa dhal 2 tblsp
      Urad dhal 1 tsp
      Pepper 1/2 tblsp(adjust as per...)
      Red chilli 2-3 nos.
      Coconut 2- 4 tblsp
      To temper:
      Mustard 1 tsp
      Urad dhal 1/2 tsp
      Channa dhal 1/2 tsp
      Oil/Ghee 1 tsp


      1. Soak tamarind in hot water and extract the tamarind juice and keep aside.
      2. Brinjal should be cut as shown and keep it immersed in water.
      3. Roast all the ingredients under the roast and grind table ,in a hot kadai ,one by one till nice aroma rises.
      4. Grind to a coarse powder.
      5. In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture.Keep it aside.
      6. Add a tsp of oil/ghee and add the tempering items followed by curry leaves.
      7. Add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.
      8. Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.
      9. Boil till thick and have it hot with rice and ghee on top of it!



      • You can adjust the coconut amount. The more you add, it becomes flavourful, the less you add, it becomes spicy!



      Labels: ,

      Thursday, September 4, 2008

      Mothagam - Modak recipe

      For Vinayagar chaturthi / Ganesh chaturthi as every year this year too I made kozhukattai...And this is the method I follow.... A simple way ...that never fails for the outer layer...



      Mothagam recipe

      Channa dal Pooranam for mothgam : Click Here

      Recipe Cuisine: Indian  |  Recipe Category: Snack
        Prep Time: 30 mins    |  Cook time: 30 mins    Makes: 20


      Idiyappam flour  1 cup 
      Water  1 &1/3 cup,or as needed 
      Sesame oil  1 tsp 
      Salt  If needed 
           Yes, the readymade idiyappam flour available at grocery stores is the handy and best for the kozhukattai outer layer..and the result is a very soft kozhukatais


      1. Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt)
      2. Take the flour in a broad vessel.
      3. Add the boiling water little by little and mix with the help of a ladle.
      4. Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
      5. Keep covered till you use to prevent drying.
      Outer layer - dough for mothagam


      1. Make small lemon sized balls with the prepared dough.For each step or when ever needed grease your hands with sesame oil.
      2. Make the stuffing also same sized balls.I am showing with sweet pooranam(stuffing).Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.
      3. Small lemon sized ballsHolding
      4. Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture.Then keep the stuffing inside.
      5. cup shapestuffing inside
      6. Fold and seal it as shown in the picture.Fold the sealed part towards inside with the tip of your for finger to decorate it.Refer the second video to see how to fold + seal the edges.
      7. SealedKozhukattai
      8. Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.Now carefully take it out from the idly plate and your kozhukattais are ready!
      9. Folded ends and arranged in idly plateReady!
      10. You can also make modaka shape kozhukattais ,refer the first video.


      • Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
      • To check if the kozhukattais are done : The outer layer would have changed shiny.
      • Boil water well,the dough should get cooked 3/4th,then only the dough will be not sticky and also soft after cooking.
      • Adding oil in the water/while making dough gives softer kozhukattais.
      • Grease your hands generously each time you make kozhukattai,to get it smooth.
      There are various methods of making stuffing for this, like in sweet with coconut jaggery and channa dal,or with sesame seeds instead of channa dal, and salt version with urad dal.   modak-recipe-mothagam


      Labels: , ,