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Monday, April 26, 2010


                 I am trying this for the first time from a cook book I am having….I was searching for some quick and simple rice variety today late morning for my kid and this recipe sounded good for me,so I decided to make this and I made it in my way to suit our tastebuds.Simply love these variety rice…Love Struck.


Rice ,I used Basmati 1 cup
Tomatoes.;Big sized 4 nos
Oil or Ghee 2 tblsp
Onion 2 nos
Curry leaves 2 sprigs
Coriander leaves,chopped 1 & 1/2 Tblsp
salt As needed
Ginger garlic paste 1 tsp

To grind to smooth paste

Coconut,grated 1/4 cup
shallots/small onions 8 nos
Cinnamon 1 small piece(1/2 inch)
Elachi 1 no.
Cloves 1 or 2
Green chillies 4-6 nos

To temper

Oil 2 tsp
Mustard 1/ tsp
Urad dal/Ulutham paruppu 1/2 tsp
Channa dal/Kadala paruppu 1 tsp
Cashew nut (optional) 4-5 nos


  1. Pressure cook rice and cool down to make sure that the rice grains are separate.I cooked rice in 1: 1 & 1/4 ratio with water ,upto 3 whistles.
  2. Chop tomato into finely and cut onions length wise.
  3. Heat a heavy bottomed pan with oil and add the tempering items given in order.Then add the onions and fry till transparent and add the ginger garlic paste and fry till raw smell goes off.
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  5. Add the chopped tomatoes and add enough salt that is required for the rice and cook in slow flame,till it becomes mushy. (6-8 min)
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  7. Grind the ingredients under the To Grind  table and add it to the cooking tomatoes and mix well(add oil or ghee now). Cook in low flame till you get a nice aroma.
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  9. Mix this to the cooked cooled rice carefully and add the chopped coriander leaves and serve with raita  or salad of your choice or any vegetable accompaniment.
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Give atleast 5 minutes standing time after you mix the gravy with rice .



Tuesday, April 20, 2010



        I tried this chutney after tasting this in a restaurant, after so many tries,I could recreate the same taste and love this a lot with papad! This is very handy for sandwiches, quick chaat items …. You can try this with any one of the green alone,like either with mint or with coriander.


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Thursday, April 8, 2010


I love badusha from my childhood,the time I even hate sweets! The reason is its not too sweet and mild in sweetness. Also I love both home made badusha and the sweet stall one,both has a unique taste and texture. My mom makes very often,if some relatives visit us or if we were visiting them,then she will make this in a jiffy,I used to help her.
But this recipe and method are different and bit time consuming,than my mom’s version,still I loved to try it out for its texture,so I tried,I tried two years back for Diwali and this diwali too I tried. It came out good without disappointing me and vj loved it. This time I even passed some to Jeyashri and she too love it.
I made now for a special occasion,our anniversary.. And then,I wanted to have it in my blog with my measurements,so I tried today to click stepwise pictures. It came out very well.And why I made this for blogging sake…no,not only for that,this is for two special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. Please see her blog for the detailed method to fold the ends if you set to try this out of your own. This recipe gives a good texture to the badusha if we just follow the given method.

Badusha recipe / Badhusha recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 30 mins    |  Cook time: 20 mins    Makes: 12


Maida  1 & 1/2 cup 
Butter + Oil  1/4 cup+ 1/8 cup 
Sugar  1/2 tsp 
Curd  1& 1/2 tsp 
Cooking soda/sodium bi carbonate  2 pinches 
Water  1/4 cup (approx.)
Oil  for deep frying 

For the syrup

Sugar 1/2 cup
Water Just to immerse the sugar
Elachi powder 2 pinches
Saffron Optional,A pinch
Lemon Juice 1 tsp



  1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.
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  3. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used,it was just right,still you adjust accordingly. Make it to a smooth dough without any lumps.
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  5. I kept on kneading for sometime to get a smooth dough..may be 10 mins,I made 11 small lemon sized balls out of it. You can adjust the size accordingly.
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  7. Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture.  Repeat to finish everything and keep covered.
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  9. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring.. One more important point is not to keep stirring the syrup as stirring will make the syrup crystalize. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Dont let the oil fume at any point.
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  11. Add some five badushas,we prepared ,carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.
  12. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust heat at the end to make it golden brown,for me it took around 5-8 mins.
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  14. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha ,I did this in batches 2-3 at a time.  Leave for a minute and then drain the badushas to a greased surface.
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  • If your badushas dissolve in oil as you are frying then any one of these is excess : butter or oil or cooking soda or water. So add more flour to the dough and knead again to troubleshoot the problem.
  • If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too.
  • Badushas will be nice after cooling down,but I found,after a day or two it tastes even better ..
  • Adding lemon juice is to prevent crystallization of the sugar syrup.
  • Don’t hurry up while frying,please do as mentioned,otherwise the texture gets affected too.
  • consume within a week.Do not refrigerate.
  • You can simply make the shapes like a doughnut(mini) , a faster way to do :)
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One more video

After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container.  And enjoy!


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Saturday, April 3, 2010

I rarely make aviyal, and there are two reasons for that…One is mostly because of the veggies,the next reason is I forget ;) But I love the flavor of the dish! Mostly I make this as an accompaniment for rice along with vatral kuzhambu or kara kuzhambu or puli kuzhambu.  I have never made this with Adai,which is the most famous combo! But I donno , we are not much fascinated about that combination.  Any ways this recipe I simply followed from the cookbook my mom gave me.  Came out nice!
Vj and me both of us love aviyal in a way,for both of us,the texture of the veggies is very important,we don't like the veggies getting mashed,and we love our any kootu with the veggis not mashed too much,especially Vj enjoys the texture very much along with the taste :) So here’s the recipe for the aviyal I made, and I am disclaiming this may not be the authentic aviyal recipe from Kerala… But I assure you a great flavorful recipe :)

Aviyal recipe

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


Mixed veggies(see procedure for details)  2 cups 
Curd  1/4 cup 
Curry leaves  1 sprig 
Coconut Oil  1 tsp 
Green chilli slit  2 nos. 
Salt  As needed 

To grind

Coconut 1/4 cup
Green chilli 1 or 2 nos.
Cumin seeds/jeera 3/4 tsp
Rice four 1/2 tsp

To temper

Coconut oil 1 tsp
Curry leaves 1 sprig
Mustard,optional 1 tsp


  1. I used the veggies drumstick,cluster beans,broad beans,beans,snake gourd,carrot,potato and plantain.Cut them into long strips kind of pieces
  2. I first boiled the veggies in purple font above first,along with curry leaves  and after those veggies are half done,then added rest of the other..I added plantain lastly as it takes less time to get cooked. You can pressure cook all the veggies together too for just two whistles with very little water.While the veggies get cooked, grind the coconut,green chillies and rice flour with jeera, little water, to grind coarsely.
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  4.  And add this mixture to the cooked veggies.2-avial-recipe
  5. Let it come to boil. Remove from fire. And add the well beaten curd.3-avial-recipe
  6. Mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired). Mix raw coconut oil, 2 tsp for extra flavor!4-avial-recipe
  • Adding more plantain/ vazhakkai makes the avial dark in colour. 
  • You can use water washed out from rice (arisi mandi) for cooking veggies.
  • Add mango in avial towards end and skip curd for a vegan version of aviyal.

One more veggie I din’t add was ash gourd since I dint had…and its one of the considered veggie for aviyal.
Serve as accompaniment for rice or Adai. avial-recipe


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