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Sunday, October 26, 2008

Hope you all friends had a safe and great Diwali! Here's some of the Diwali day photos to share with you.I made Chakli, Sev/Ompodi,Thenkuzhal( its a kind of murukku), and in sweets-Badhusha and Gulab Jamoons...
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And now, coming to the post ! This curry is different from the usual potato curry we make and this one uses freshly ground masala.My mother-in-law learnt this recipe from a Cookery show and she makes this very often.This is very flavorful one...Try this you will surely like!
Potato curry


Potato 2 nos. (Big)
Onion 1 no.(Big)
Turmeric 1/8 tsp
Curry leaves 1 sprig
Salt As needed
Coconut oil 1 tsp (optional)

To Grind:

Garlic 2 nos. 
Coriander seeds 1/2 tblsp
Coconut 2 tblsp
Red chillies 3-4 nos.
Black pepper whole 1/2 tsp
Jeera 1/2 tsp

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp


  1. Peel the potato skin,wash and cut into 1 inch pieces as shown in the picture.Keep immersed in water till you use.
  2. Cut onion length wise and keep aside.
  3. Grind the ingredients under the "To Grind" table ,without adding water.
    Coriander,coconut,red chillies,pepper,jeera Powdered
  4. Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
    Fry till transparent
  5. Then add the cut potatoes,salt and turmeric and fry in medium flame for 2-3 minutes.
  6. Add the ground masala powder and add enough water to the potato to get cooked.
    Potato,turmeric,salt added Cook with masala and water
  7. Mix well and cook cover with a lid in a medium flame,till the potato gets cooked.Keep turning in between to avoid burning.
  8. After potato gets cooked,fry till water evaporates completely and curry should be dry.
  9. If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice!


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Friday, October 24, 2008

Dear Friends,


Meet you all after Deepavali!



Tuesday, October 21, 2008

Wheat flour appam is mostly made for festivals like Ganesh chaturthi, Krishna Jayanthi and karthigai deepam. Its very easy to make and delicious too with flavorful wheat flour and jaggery in it. You can make it for snacks too. Some times I feel like eating sweet made out of jaggery,this version of appam made with wheat flour gives me a quick fix for that....Simple ingredients and very easy to make also,that satisfies your taste buds!

Wheat flour appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 4


Wheat flour  1 cup 
Rice flour  2 tblsp 
Jaggery  1/2 cup to 3/4 cup 
Banana  1 small(mashed well) 
Elachi  1 no.(crushed) 
Cooking soda  A pinch 
Oil  For frying 
Salt  A big pinch 


  1. Powder the jaggery and mix all the ingredients with water.
  2. The consistency should be thick like vada batter.
  3. Heat oil in kadai ,when hot,pour the batter with help of a ladle. Perfect heat of oil can be known by,as you pour the batter,appam should not settle down,but should come up
  4. Keep in low medium flame when you cook to ensure even cooking,without burning. Fry till golden brown and drain from oil to kitchen towel and enjoy!


  • You can substitute wheat flour with maida/all purpose flour.
  • You can also substitute jaggery with sugar.
  • If you feel/doubt jaggery having any impurities,melt it with little water in stove,and filter it.then add the wheat flour to itand make batter,adjust water proportion.
  • Can fry more than one at a time,depending upon the amount of oil we keep for frying
  • Updated,Edited to add :But for best shapes like the one in updated picture,keep little oil (more than needed for shallow frying(1/4 th of kadai) and use a deep curved laddle (kuzhi karandi) and pour one at a time.
  • Adding banana give a nice flavour and softness to the appam,but it can be omitted too.(In my opinion,if we omit banana,the softness reduces,but you get the full flavour of wheat flour,so its up to you)!
  • You can fry in ghee,which will give an excellent taste.

Fluffy appams are ready!


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Sunday, October 19, 2008


Baby corn Pulao / Baby corn pulav -  This is a simple yet wonderful recipe using baby corn,...I am using Baby corn, but you can also try this with corn kennels.

Baby corn pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    Serves: 2


Basmati rice  1 cup 
baby corn  10-12 
Onion  1 
Coconut milk(thin)  2 cups 
Bay leaf  1 
Turmeric powder  as needed 
Cinnamon  1 inch piece 
Cloves  2 or 3 
Ealchi  2 
Salt  As needed 
Oil/ghee  2-3 tblsp 

To Grind

coriander leaves 1/2 bunch
Garlic,small variety 4-5
Ginger 1/4 inch piece
Grated coconut(optional) 2 tblsp
Green chilli 4
Garam masala powder 1/4 tsp


  1. Soak rice for at least  1/2 hour before preparing any rice dishes like this. The more you soak, the more soft the gains will be and you can use less water ratio for cooking it.
  2. Cut onion to length wise and cut baby corn into bite size pieces. Pressure  upto 3 whistles. If you slice them thinly into circles or diagonally, then no need to pressure cook. 
  3. Grind all the ingredients under "to grind" table to a smooth paste with less water.
  4. baby1
  5. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.Then add the onions,fry till pinkish,then add the baby corn,ground masala and fry till raw smell disappears.Add the soaked rice and fry for a minute.
  6. baby2
  7. Then add coconut milk( I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups- you can reduce the water quantity to 1 & 1/2 cups.). Addsalt and mix well and cook covered in lowest flame,without pressure regulator for 8-10 minutes.
  8. baby3
  9. Now pulav is ready and serve hot with onion raita or raita of your choice!


I am sending this pulav to my dear friend Srivalli of cooking for all seasons ,for the event  Rice Mela!



Friday, October 17, 2008

Keerai Sambar Recipe

Keerai sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    Serves: 4


Keerai /spinach  1 bunch 
Toor dal  1/2 cup 
Sambhar powder  1 & 1/2 tsp 
Tamarind  1 gooseberry sized 
Small onion  12 
Green/red chilies  5 
Turmeric  1/4 tsp 
Salt  As needed 


Oil 1 1/2 tsp
Fenugreek seeds 1/4 tsp
Asafetida 1/4 tsp
Mustard 1 tsp
Jeera 1/2 tsp


  1. Pressure cook toor dal,keep aside and extract tamarind juice.Peel of small onions and slit green chilies.Clean the keerai by washing it well 2-3 times and chop it...not too fine.Heat a kadai with oil and add the items under To Temper table in order.Then add onions and green chillies and fry till onions turn golden brown.
  2. DSC_0560DSC_0565
  3. Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
  4. DSC_0567DSC_0571
  5. After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
  6. DSC_0572DSC_0574
  7. Boil till keerai gets cooked,check the stem for doneness.Lastly add toor dal and boil for 2 minutes and now keerai sambhar is ready!
  8. DSC_0575DSC_0576


  • We can use any variety of keerai...
  • I have used the stem too,you can use leaves alone..
  • Water should be added carefully-very less,since this sambar should be bit thicker in consistency than our usual sambars.
Serve with rice and ghee on top of it..


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Thursday, October 9, 2008

           This recipe is in my hand written cookbook,which I had written before my marriage.So I don't  know the source of this recipe...but It comes out really nice. While you cook this, your family and even neighbours will ask you what you are cooking! That much flavourful, spicy kurma recipe.

Cauliflower 1 big flower
Onion 1 nos
Tomatoes 2 nos
Green Peas(I used Frozen) 1/4 cup
Turmeric powder 1/4 teaspoon
Oil 3 tblsp/as needed
Salt As needed
For Grinding:
Coconut 4 tblsp
cashew 5 nos.
onion 1 chopped
Fried gram dal or Peanuts 1 tblsp
Garlic 4 flakes
Elachi 2 nos.
cinnamon 1/2 inch piece
cloves 2 nos.
Green chillies 3 nos.
Red chillies 3 nos.
Dry coriander seeds 1 tsp



  1. Cut onion lengthwise and finely chop tomatoes.
  2. Grind all the ingredients under "to Grind" table,to a smooth paste and keep a side.
    Grinding ingredients ground paste
  3. Split cauliflower into required sized pieces and boil it with green peas in  salt,turmeric added water,till 3/4th done and keep aside.
    Boiled cauliflower and peas
  4. Heat a kadai with oil and fry onions to golden brown and then add chopped tomatoes and salt.
    Fried onion Tomato mushy
  5. After the tomatoes get mushy, add the ground paste and fry in a low flame, till oil leaves the sides of the pan and raw smell disappears.
    Mix masala Oil seperated from masala
  6. Add cauliflower and cooked green peas and fry for a minute . 1-cauliflower-peas-kurma
  7. Add required water and bring it to boil and cook in low flame for 2-3 minutes.
    Added  masala Boiling
Garnish with fresh coriander leaves and serve with roti or  poori or parotta. I had with chapatis and poori for my kid.



        I don't know how exactly people call this in English...I think its called elephant yam .Its smaller in size like potatoes...Here's the picture...


                      This kizhangu have a tendency to give you a itchy feeling in your tongue,when eaten.But proper cooking removes that tendency...My mother,MIL says...buy this and keep it for @least 2 weeks before cooking,which also helps.When we are cooking , we have to use correct proportion of lemon juice/tamarind extract.

                    But its very good for our health...like its good for curing loss of appetite,bleeding piles,constipation....So here's the recipe.


Pidi karunai kizhangu 8-10 nos.
Lemon/lime juice 1 1/2 tsp
Onion 1 no.
Green chillie 4-5 nos.
Grated coconut 3 tblsp
Oil 2 tsp
salt As needed
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Coconut oil (Optional)1/2 tsp


  1. Pressure cook the kizhangu upto 3 whistles.Cool down and peel off the skin and mash it with your hands.
  2. Add salt and lime juice and mix well,check for salt and keep aside.
  3. Chop the green chillies and onion.
  4. Heat a kadai and add oil,when hot add mustard,when it splutters,add urad dal, followed by curry leaves,green chillies and onion.
  5. Fry till onion turns transparent and light pink.
  6. Add the mashed kizhangu, kept aside.
  7. Fry  till moisture evaporates...May take little long time...
  8. Lastly add coconut oil(If using) and grated coconut and mix well.
  9. Now transfer to the serving bowl!Its ready as an accompaniment for rice !

Now MEME that I kept pending for almost a month...,raaji as I told you this is just for you!!

7 Facts about me:

  1. I am a food lover,as I grew eating hot hot ,my mom's delicious cooking....still I hate to eat my own cooking smile_wink.
  2. I have interest in music,I wish I could sing like Hariharan.....but I can still only enjoy his voicesmile_regular
  3. I can draw,paint a little...but now out of touch...
  4. I have interest to play badminton,volley ball....casually though I am not a champion in these games...just for funsmile_nerd
  5. I am very sensitive person,I cannot see any body ill,my darlings (hubby and my son) or my  close relations,suffering ...even a cold....smile_sad.
  6. I like to chat a lot...when I find time I will either call my friend sangeeta or call my parents,in-laws or any other relatives....so that my heart feels light.
  7. I sometimes feel to spend my free time ,something useful,like learning something....driving,photography.....but  my laziness wins !!!!

Pidikarunai kizhangu podimas and MEME

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