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Sunday, June 13, 2010

Onion pakoda

This is the way I make onion pakodas/pakoras ... We friends used to go to our hostel canteen(SRC campus,Trichy) in weekends to treat ourselves and escape from our usual mess menuNot talking. They make hot hot pakodas and the kitchen is quite visible from the dining area too.. I used to take a peek how they are preparing though was not interested in cooking those times…. When I go to my home for vacation I used to tell my mom how they make and the ingredients they use… till then my mom makes onion pakodas in a very different way,more of flour and less onion,without mint leaves…It will be in a harder side,but when she tried this way,it came out really well and since then we always make this now and then…My kid used to love this since he was 3 years old!
Try as a starter for your guests or may be for you as tea time snack,am sure you would love this!
Onion pakoda

Onion Pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3


Onions,medium sized  4  
Mint leaves 1/2 cup loosely packed 
Bajji mix 3/4 cup 
Fennel 1 & 1/2  tsp 
Green chilli 1 or 2 
Ginger(optional) chopped finely or crushed,1 inch piece  
Salt  As needed(bajji mix has in it,salt) 
Oil  for deep frying 

In case you don’t have bajji mix:

Gram flour/besan1/2 cup
Rice flour1/4 cup
Red chilli powder1 tsp
Asafoetidaa pinch
Cooking soda1 pinch
SaltAs needed


  1. Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.
  2. chopped onion,mint
  3. Mix every thing above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tblsp of hot oil(Mixing hot oil gives a crispier pakoras,also prevents sogginess)
  4. Ingredients
  5. Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.
  6. Mixture
  7. Heat oil in a heavy bottomed pan,when the oil is hot, put the onion mixture in a sprinkled way and deep fry in medium flame.
  8. Deep frying
  9. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…

Onion pakoda

Adding mint leaves and fennel really make this very flavourful!


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Monday, June 7, 2010

Eggless tutti frutti cake

This post is very special for me,coz this is the first cake recipe I am postingParty…. My mom,MIL(also my ancestors)have never baked anything,also they don’t even know the ABCs of baking. So for me to I am just blank about baking…Last year by this time,I have not even dreamt of baking a cakeRolling Eyes! But now I find baking very interesting and even easier than my day to day cooking Cool! I too was once thinking baking is something I cant even imagine,its a very difficult thing to try…. But now I got enough confidence to even encourage someone who is scared of baking like I was onceRaised Eyebrow ! But I should really thank PrathibaBig Hug,for clearing all my silly doubts,regarding baking,when ever I asked her in the beginning!
I took the recipe from here,with few changes I tried and was keeping my fingers crossedNailbiting until I had a bite from the cake. It was damn good! My oven is a combination oven,which has three options- Convection/Microwave/grill. Basically I use the microwave option in everyday cooking. And the convection mode for baking cakes,cookies and pizzas…still I haven't used the grill option… I don’t even have the manual for this oven,some how just learnt the basics from online and managing to bake. Please feel free to write to me or leave comments,if you have any doubts regarding baking this cake, I will try my best of my knowledge to answer you what ever I know.
Tutti fruity eggless sponge cake

Eggless Tutti Frutti cake recipe

Continental    | Dessert
Prep Time: 15 mins    |  Cook time: 35 mins    Serves: 4


All purpose flour/Maida  1 & 1/2 cups 
Corn flour  3 tblsp 
Butter  100 gms 
Sugar  4 tblsp 
Baking powder  1 tsp 
Baking soda/sodium bi carb.  1/2 tsp 
Condensed milk  1/2 cup 
Soda water  1/3 cup 
Salt  1/4 tsp 
Vanilla essence  1 tsp 
Tutty fruity  4 tblsp 

Egg Replacer:

Water 2 tblsp
Baking powder 1/2 tsp
oil 2 tsp

egg replacer
Beat well until smooth(I blended in mixer using the whip/inch option.. ,I am not sure if its the right way to do,but sure worked for me!)


  1. Mix well maida,corn flour,baking powder baking soda and salt well,in a large bowl.
  2. Things needed
  3. I sift the flour to ensure even mixing.
  4. sift flour
  5. Soften the butter and beat it with sugar(I used fine grain sugar) in another bowl.
  6. beat butter,sugar
  7. Add the egg replacer,condensed milk and vanilla to the beaten butter & sugar and beat again till smooth. ( I used a hand whisker)
  8. beat well
  9. Add this to the mixed flour and mix well.
  10. Add it to flour
  11. Add the soda water and mix well.(fold well,folding-mix with a spatula/laddle in a same pattern,preferably from bottom to top always)I am not a professional baker,just now started baking,so if please ignore if there is any silly mistakes in the terms I have used in the method.
  12. add to the batter
  13. Meanwhile Preheat the oven to 180 degree C.Lastly add the tutti fruity and mix well.
  14. Add tutti fruity mix well
  15. Grease a baking tray with butter/oil(I used 6 inch round tray) and pour the mix in to the tray.
  16. Pour to pan
  17. Bake for 35 minutes(keep in centre of the oven) or until the cake is done, you can check by inserting a knife,if it comes out without sticking,clean then your cake is done!
  18. cool down on wire rack
  • My cake was bit crumbly. I think there should be some proportion imbalance between wet and dry ingredients…
  • After cooling down also,the outer layer of the cake will be crisp and slightly hard.Keep it for a day and it will soften by itself! It stays good for 4-5 days!
  • You can use bread pan to bake or your preferred shape pan for this cake. I used a 6 inch round use and throw aluminium pan.
  • You can omit the tutti fruity and bake it, its the basic eggless sponge cake !
  • I used condensed milk,but as the original recipe calls for evaporated milk,so you can try that too increasing the sugar quantity…Please refer the link for the original recipe!
  • Follow the instructions and measurements and sure this recipe is keeper,go a head and try even if you are beginner like me  Happy
  • I used salted butter(amul) and omitted the salt.

After done,cool down in a wire rack and slice it and enjoy!

the cake!


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Wednesday, June 2, 2010

மாங்கா தொக்கு
We are seeing so many mango recipe in blog world now,and me blog too not an exceptionDoh. Here’s my post,this is a long time pending post,because I bought these mangoes 2 weeks back from wet marketWorried,wanted to make mango thokku or mango rice,now ended up with thokku as my H likes thokku than mango rice…. He also like pachadi, I made that when I bought last month,and clicked too to post it here,but was not satisfied with the clicks,so have to click again and post itBig Grin!
             This thokku is what both my mom and MIL makes in a same way. I love this with curd rice and also apt for some parathas. I am not a big fan of mangoes both un ripe and the fruit … Raised Eyebrowits weird but I don’t like yes.

Mango thokku recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 30 mins    Makes: 1 cup


Mango – (Unripe)  2 medium sized 
Red chilli powder  2 & 1/2 - 3 tsp 
Turmeric  1/4 tsp 
Asafoetida  1/8 tsp 
Salt  As needed 
Fenugreek seeds  1/2 tsp 
Jaggery,powdered  1/4- 1/2 tsp 
Sesame oil  1 tblsp 

To temper

Sesame oil 2 tblsp
Mustard 1 tsp
Asafoetida 1/4 tsp

மாங்கா தொக்கு


  1. Peel off the skin  of the mangoes and grate the mangoes using a grater. (You can slice very thin too)
  2. Grated mango
  3. Heat a heavy bottomed pan with oil and temper with mustard and asafoetida. Add the grated mango and fry in medium flame for 4-5 minutes. The mango should get soft and transparent.
  4. add grated mango
  5. Add the red chilli powder,turmeric,salt and add oil and mix well.
  6. Add the powders
  7. Fry for 6-8 minutes in low flame,keep mixing every two minutes.
  8. Mix well
  9. Side by side,roast and powder the fenugreek(vendhayam)seeds.
  10. Add powdered vendhayam and jaggery
  11. Add the jaggery and fenugreek seeds powder(I have this powdered and kept like I said here.)Fry for two more minutes.By this time the oil will ooze out and it will be in a halwa like consistency. Cool down and transfer to a clean airtight container. Refrigerate and use within a month.
  12. Ready

Use clean spoons and keep refrigerated always!

மாங்கா தொக்கு


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