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Thursday, January 29, 2009

Click here to see how Mochai looks like..

     If you ask me,I would say this mochai kottai kuzhambu is the most flavorful in kuzhambu varieties...After I started cooking,in these 4 years,i would have made this one hardly 2 times...but when recently my MIL visited here to Singapore,she bought so many dried legumes from the foodworld supermaket,like karamani,double beans,white soya beans ..including these mochais...When I made this kuzhambu this time,I liked it somuch,I was asking myself,why I was not making this one often..Especially,rather than soaking for overnight,roasting it nicely and making kuzhambu,sure gives a lots of flavor!



Mochai kottai (dried) 1/2 cup
Tamarind small lemon sized
Shallots/small onions 1/4 cup (after chopping)
Garlic 1 whole
Sambhar powder(replace this if u dont have,with redchilli and dry coriander powder 1 tblsp
Tomato(optional) 1 no.
Jaggery(Optional) small peanut sized
Turmeric 1/2 tsp
Salt As needed
Curry leaves 2 sprigs
To Temper:
Fenugreek seeds/vendhayam 1/4 tsp
Mustard 1tsp
Thuvar dal 1/2 tsp
Jeera 2 tsp
Sesame oil 1 tblsp



  1. Dry roast the mochai till the skin starts turning brown,till nice aroma rises.(If you want to soak and make,soak overnight).
  2. Pressure cook for 4-5 whistles,keep aside.
  3. DSC_1428 DSC_1441
  4. Extract tamarind juice from tamarind,by soaking it in warm water for atleast 1/2 hour.
  5. Peel garlic,onion and if u want to chop,chop it or you can add whole also(both).
  6. Heat kadai with oil and temper it with the items given under the To Temper table.
  7. Add the curry leaves,followed by garlic and fry for a minute and then add onion and fry till golden brown.
  8. then add the tamarind extract,turmeric,sambhar powder,salt,jaggery(if desired) and bring it to boil.
  9. Add the pressure cooked Mochai kottai and add enough water and allow it to boil for atleat 12-15 mins.(Add water if necessary).
  10. When the kuzhambu gets thick enough and the mochai gets well cooked in it,transfer to the serving bowl.Serve with Rice and accompaniment of ur choice!!.
  11. DSC_1449
                I am sending this to Srivalli of Cooking for all seasons,who is hosting the event My Legume Love Affair-Seventh Helping, originally started by Susan of The Well-seasoned Cook.



Sunday, January 25, 2009

maida burfi         
I thought some how I will send entries for the events FIC YELLOW,My Legume affair and Click ...Today I did one and the rest in following days I should be able to do....! Regarding this Maida burfi, My mom used to make in my childhoods, but I have to say that,My Maamis are expert! They do this in a jiffy that too perfect...!! My maamis used to add colorful tutty fruity to this,which I like the most,but unfortunately I didn't have any in stock,so I was not able to ...
            But this burfi is really easy to make,especially for beginners who wants to try hands in making sweet! It will be ready in a jiffy,with the simple ingredients,but taste will be great,soft,they just melt in your mouth...

Maida burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 12 pieces


All purpose flour/Maida/Plain flour  1/2 cup 
Sugar  1 cup 
Ghee/Vegetable oil/dalda  1/4 cup 
Vanilla essence  3-4 drops 
Cashew nuts  6-8 nos 
Food colour (I used yellow)  A pinch 
Water   for sugar syrup 


  1. Keep a greased plate ready and a zip lock cover greased for leveling purpose.
  2. In a pan/kadai,heat all the ghee and fry cashew nuts to golden brown and then add slowly the maida and fry in low flame, till the maida gets fried evenly (the ghee should be hot enough before u add,if you put a pinch of flour in it it should get fried immediately).Keep aside.
  3. DSC_6338DSC_6339
  4. In a heavy bottomed vessel/kadai(non stick recommended),heat the sugar with little water to immerse the sugar,to one string consistency( If you pour the syrup in little cold water kept in a bowl,should form a string which doesn't dissolve immediately).Now add the food colour,essence and put off the stove.
  5. DSC_6340DSC_6342
  6. Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!)
  7. At one stage the mixture gets thickened you will know and when it is still loose enough to spread in a plate,spread evenly in the greased plate kept ready and use the zip lock to make the surface smooth and leveled...
  8. After it gets cooled down,still warm,grease the knife and cut into desired shapes.After it completely cools down,invert the plate with the burfis into another plate and tap gently and ur burfis are ready!
  9. Transfer to an airtight container,tastes great,just melts in the mouth!

Updated Picture with green food colour :


I am sending this to Sunshinemom of TOUNGE TICKLERS for the event  FIC YELLOW! It is So versatile, we can add whatever colour we want. :)


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Wednesday, January 21, 2009

          I learnt this gravy from my friend Sangeeta,she made this once when I visited her home,she made this gravy with mushrooms,then my son and I myself liked it so much and then I took the recipe from her and tried myself after sometime.The first two times it was flop,but then once it clicked,so now a days, this has become one of the regular,in my menu if I make rotis. Even the guest who came here have told its really good :)
          I was thinking for so long time for making this one in microwave oven,to be true I was scared to try,but last night, I took this as a challenge and tried and the result was perfect! So for my own event,I am contributing this.... Since the stepwise pictures are many I made it as a collage... If any body wants to try this, and have any doubt,please feel free to contact me...And I am assuring you that this will come out very nice :)



Paneer,cut in to cubes 3/4 cup
Onion 2 medium sized
Tomato 1 big
Ginger garlic paste 1 tsp
cashew nuts 10 nos.
Milk 1 1/4 cup
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Coriander powder 3/4 tsp
Turmeric 1/4 tsp
Salt as needed
Coriander leaves For garnishing
To Temper:
Ghee/butter/oil 2 tblsp (or less,Ur choice)
Cinnamon 1 inch piece
Cardamom 1-2
Cloves 1-2
Bay leaf 1


  1. Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste,keep aside.
  2. Boil water and add the paneer cubes( should get immersed in water) and keep closed till use.
  3. Remove the head part and tail part of the onion and dont peel off the skin, keep this in the microwave oven in high for 2 mins.
  4. Take it out and keep aside for(standing time 2 min),after it cools down, remove the skin and cut into cubes.
  5. Onion should have turned transparent and cooked well.
  6. Grind this with the tomato(chopped) to a smooth paste,keep a side.
  7. Take a tsp of oil,in a microwavable glass bowl and add the dry spices under the to temper table and heat it in the microwave oven in high for 2 minutes,then stir well and again heat for another two minutes.
  8. Then carefully add the ground onion tomato paste,a tblsp of ghee,ginger garlic paste and stir well and cook this covered for 4 minutes in high power.
  9. Add all the powders and stir well and again cook in high for another 4 minutes,stir in between once to avoid burning in the sides of the vessel.
  10. Then again stir well and add the ground cashew paste,remaining oil/ghee/butter and cook for 2 mins in microwave high.
  11. Stir well and again cook for 2 mins,stirring in between once.
  12. Then add a half cup of milk little by little and stir carefully well,without forming any lumps.
  13. Then add another 1/2 cup milk and mix well and cook in high for 3 minutes.
  14. Stir well and add the remaining milk and cook in high for 2 minutes.
  15. Add the paneer cubes lastly, mix carefully and give a boil for 2 minutes in high power.
  16. Give a two minute standing time.
  17. Garnish with chopped coriander leaves and transfer to serving bowl and serve with roties/pulav or parathas...!!!
  • Always give standing time for things cooked in Microwave oven.
  • Be careful when you touch the vessel,always use heat resistant gloves meant for ovens.
  • Don't use microwave safe dishes,use microwave oven cook wares meant for cooking...there's a lot difference between micro wavable safe and cook ware.
  • I did the whole process in microwave high power only,so who have basic microwave oven also can try this.
  • Just adjust the cooking time,since each oven has its own settings...but the cooking time will be more or less that is around the mentioned time only.


          This is also being called as maida omlete by many,thats because I think the texture is similar to the egg omlete...This is my hubby's favorite,in fact my in-laws all like this...I saw this in Simple Indian Food blog ,who is hosting the event,but made a bit changes too....Maida is not too good for health,you can have this once in a while,no harm...very easy to make with simple ingredients...My hubby will have this with sugar and curd!
          If you are too health conscious, you can replace maida with wheat flour,only thing is you have to add chopped onions to it as it would be too bland...or else you can mix 50/50 maida and wheat flour also and make this dosa...I
  Happy to send this to our blogger friend's event MBP - Easy Breezy Breakfast
!, Orignally started in The Spice Cafe by coffee!

Maida/all purpose flour 1 cup
Rice flour 1/4 cup
Curry leaves,coriander leaves 1 sprig each
Jeera 1 tsp
Salt As needed


1. DSC_1350 Mix all the ingredients above with required water.
The consistency should be thin.(Slightly thicker than how we have for rava dosa)
2. DSC_1356 Spread 1/2 tsp oil evenly on a hot tava and pour first in the outer circle then fill the inner part.(Should be thin) .Cook in medium flame.
3. DSC_1357    Flip the dosa after 1 1/2  minute. And cook for another minute the other side too. And after done transfer to the serving dish!
4. DSC_1499 Serve with sambhar/chutney...or your choice of accompaniment:)
Taste great even with sugar/curd!!
                       Meanwhile,put on your thinking cap to send in something for my event MEC:PANEER.!! Only 10 days more!!


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Saturday, January 17, 2009

               Me and my hubby's favorite chutney,just love it. Usually when I make coriander chutney it used to come with a raw,green smell.Then I found the technique of sauteing the leaves a little,then I got it right! So here comes my version...



Coconut scraping 3/4 cup
Coriander leaves 1 fistful (or as per ur taste)
Ginger 1 inch piece
Tamarind A pinch
Green chillies 5-7 nos.as per ur taste
Salt As needed
Turmeric 3 pinches
Water as required for grinding


To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Oil 2 tsp




  1. Clean and wash coriander leaves,remove mostly the thick stems and keep aside.DSC_1361
  2. Heat kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( The leaves should be with water,or else the leaves will get browned and will give different smell).
  3. Add all the ingredients along with the sautéed leaves.First grind with out water and then add water and grind to a smooth paste.
  4. Transfer to the serving bowl and temper with the tempering items and mix well.
  5. Serve with hot Idlies or dosas!


  • Always use freshly scrapped/broken coconut for chutneys.
  • For chutneys,rather than old coconut,little tender coconut(not too young also) only will give the best texture and taste.
  • If you feel the coconut is not fresh add a little milk when grinding,it will be very nice.
  • You can also add pottu kadali/fried gram dhal to the coconut chutney,but in small traces.
  • Don't use the brown scrapings for chutney as it will change the colour and taste too!


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Thursday, January 15, 2009

Poondu kuzhambu
This Poondu Kuzhambu I remember eating from my mothers hands,she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands...will taste like heaven...We will ask her ‘is this honey or kuzhambu....PrincessI have used sambar powder,which my mother grinds in the mill and gives me when I visit her (for a year),you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.

Poondu kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


Tamarind  1 small lemon sized 
Small onion  1/3 cup Peeled 
Garlic  1/3 cup peeled 
Jaggery  1 generous pinch 
Salt  As needed 
Turmeric  1/4 tsp 
Pepper powder  1/4 tsp(optional) 
Curry leaves  1 sprig 
Sambar powder  2 tsp 

To temper

Mustard 3/4 tsp
Urad dal 1 tsp
Thuvar dal 1 tsp
Fenugreek seeds 1/2  tsp
Jeera 1 tsp
Oil 3 tsp

Poondu kuzhambu


  1. Soak tamarind in warm water for 1/2 hour and extract the juice.
  2. Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
  3. Fry till onion and garlic turns golden brown.
  4. Poondu Chinna vengayam
  5. Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
  6. Poondu kuzhambu
  7. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off.
  8. Poondu kuzhambu
  9. Transfer to serving bowl and serve with rice and ghee/sesame oil.


  • Adding pepper at last adds extra flavour to the kuzhambu.

Enjoy with steamed rice and top it with a tsp of ghee or sesame oil. Tastes great!

Poondu Kuzhambu

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Poosanikai Rasavangi


Poosanikai rasavangi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 2


Ash gourd  1 1/2 cups (Chop as cubes) 
Turmeric powder  1/4 tsp 
Salt  As needed 
Curry leaves  1 sprig 
Tamarind  1 tblsp thick extract 
Grated coconut  1/4 cup 


Urad dal 1 1/2 tblsp
Dry coriander seeds 1 tblsp
Red chillies 4-5 nos
Asafetida 1/4 tsp


Mustard 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Coconut oil 2 tsp


  1. Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft. Then add the tamarind Extract.
  2. DSC_1301DSC_1331
  3. Roast the ingredients under the to grind table separately and grind together to a coarse powder.
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  5. Add this powder to the cooked ash gourd,stir well and give it a boil.Grind the coconut with little water and add it too.
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  7. Give it a boil and at last temper with the tempering items under the table.DSC_1367
  8. Mix well  and serve as an accompaniment for rice.!


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Tuesday, January 13, 2009


         I think its been long time since I posted my recipe in my blog,I cooked lots n lots,but dint had time to take photo and blog it here....That's because my in-laws were here along with another guest for past 20 days. Then came my son's 5th B' day,so I was busy in organizing that...That's why I am not able to do anything in my blog and missed some of your posts also! Here after I will be regular :)

      DSC_1266                                   This yellow pumpkin curry is very flavorful one,sure try this you all will like!


Yellow pumpkin Skin removed,seeds removed and cubed,1 1/2 cup
Oil 1 tsp
Turmeric little for color
salt as needed

To grind

coconut 4 tblsp
jeera 3/4 tsp
red chillies 3 - 4 or according to your taste
small onions 4 nos.

To temper

Mustard 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig


  1. First grind coconut and red chillies,then add water,jeera and onion,just grind for a moment to make it to a coarse paste and keep a side.
    DSC_1245 DSC_1251
  2. Clean the pumpkin and keep a side.
  3. Heat kadai and add the tempering items one by one in hot oil.
  4. Add the cut pumpkin cubes and fry for a minute.
    DSC_1247 DSC_1249
  5. Add turmeric,salt and the ground coconut mixture and a little water and mix well.
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  7. Close the kadai with a lid to make the pumpkin gets cooked.Keep the flame in low.
  8. Keep covered till the pumkin gets cooked.May take 4-5 minutes.Turn in between the mixture to enable even cooking.
  9. After the pumpkin gets cooked and water evaporates completely,cook in high flame till the coconut mixture turns to a golden brown colour.
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  11. Serve as an accompaniment for rice....


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