Monday, August 29, 2011

Sweet potato buns / Rolls and Announcing and event

    I had a lone sweet potato after making some other recipe and was thinking what to make with it. Then saw this Sweet Potato Buns recipe in a cookbook I took from the library (The Best Veggie Burgers On The Planet – by Joni Marie Newman). I was more than happy to try it out. And I always wanted to experiment buns with longer kneading time, as my previous attempts has no much kneading time. 

Thursday, August 25, 2011

Vazhaipoo vadai recipe (Vazhaipoo vadai)

  I rarely make vazhaipoo vadai, most of the times I make vazhaipoo poriyal. Usually, for making vazhaipoo vadai, the mixture is ground bit smoother than we do for the masala vada, but I do grind more coarse as I like that way. You can adjust this as per your preference. But its yummy both ways and that’s really what counts right?Smug

Monday, August 22, 2011

Aloo bhindi masala gravy recipe | Side dish for roti

 I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

Aloo bhindi masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch side dish
Prep Time: 15 mins    |  Cook time: 35 mins    Serves: 4


Ladies finger(small) - 14 tiny

Potato - 2

Oil - 4 tblsp

Red chilli powder - 1/2 tsp

Coriander powder - 2 tsp

Garam masala powder - 3/4 tsp

Turmeric - 1/8 tsp

salt - As needed

To grind

Onion - 2

Tomato - 2

Green chilli - 5

Garlic flakes(small) - 6

Coriander leaves - 2 tblsp

To temper

Oil - As needed

Jeera - 1 tsp


  1. Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check.
  2. ab1-horz
  3. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.Turn/toss to ensure even cooking. carefully drain the ladies finger from oil.
  4. ab2-horz
  5. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.Temper with jeera.
  6. ab3-horz
  7. Add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.Mix well and fry in medium flame until oil oozes out and raw smell goes away.
  8. ab4-horz
  9. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.
  10. ab5-horz


  • Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked.
  • A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea.
  • I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it! Happy

Garnish with coriander leaves if desired and serve with roti or mild pulavs. Aloo-bhindi-gravy

Thursday, August 18, 2011

Uppu seedai and vella seedai | Gokulashtami recipes

   I am making Uppu seedai and vella seedai for the first time for Gokulashtami. This has been always a nightmare as I am so afraid of bursting of seedai… Thank God it didn't this time. Before this,3 years back I had that experience. After that I had never thought of attempting. Now I thought its high time to attempt again, thanks to the blog world, seeing all the seedai recipes around, I too got confidence that I will get it right too.

Monday, August 15, 2011

Kai murukku recipe with video | Gokulashtami recipes


   My grandma is an expert in making these “Kai murukku”. She makes it so fast and its will look so elegant when she makes it with ease. My mom too makes kai murukku, but both their style differs a lot. I always loved watching them making it for Gokulashtami. I used to sit and hear all those stories and gossips they both used to talk. My paati also makes murukku in shapes of some small kolams specially for me. They will be so so cute.These home made kai murukkus are so different in flavour and taste than we buy from the shops. I love this home made murukkus for its flavour and unique taste.


Thursday, August 11, 2011

Pasi paruppu payasam recipe | Moong dal payasam


The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom. I sometimes directly fry the dal in pressure cooker(small) and make it. This is the fast and easy way too. If we cook in pot,it takes more time.One of the easy and quick to make payasams, next to the Aval/Poha payasam. My mom makes this very often for her friday pooja. This is very flavourful and my favourite too…I made this payasam last week for Aadi perukku.
Moong dal payasam

Pasi paruppu payasam / Moong dal payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 2


Pasi paruppu/moong dal - 1/2 cup, heaped

Jaggery - 1/4 cup(adjust as per ur taste)

Milk - 1/2 cup

Water - As needed

Ghee - 1 tsp

Elachi - 1, powdered

Cashews - 4-6,broken into pieces


  1. Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much.
  2. DSC_4601
  3. Add enough water(3/4 cup,approx) and milk and pressure cook up to 3 whistles.DSC_4605
  4. After done, mix well in a mashing way and add powdered jaggery to this.DSC_4612
  5. Boil in low flame for 2 minutes and add milk/ water as per the need to adjust the consistency. DSC_4614


  • You can cook fully in milk,instead water for more rich taste. But make sure the milk you use is boiled and cooled if its fresh especially. 
  • If you feel your jaggery has impurities, first heat the jaggery with water just to immerse it and melt the jaggery. Strain it through a metal strainer and add this to the payasam. 
  • You can add raisins for enhancing the taste if you like.
  • Don’t over cook and mash the dal and make the payasam like porridge. The texture is very important.


Monday, August 8, 2011

Aglio olio recipe | Easy pasta recipes

Aglio Olio, is a simple pasta recipe which is nothing but Angel hair pasta cooked in olive oil flavored with garlic and spiced with the red chillies. Once when I ordered this from ‘Pasta Mania’, I loved the simplicity of the ingredients and loved the taste the best of all pasta dishes. It is a treat for those who doesn’t like the usual pasta tomato sauce.
Aglio olio Recipe

Thursday, August 4, 2011

Mysore bonda recipe | Ulundu Bonda recipe

   I recently became a fan of this Mysore bonda AKA Ulundu bonda. I tasted this in my periyamma’s house. Actually I helped her in making this bonda,while she kept ready the batter ground. We made in large numbers and I totally loved making balls (that too bigger size bondas) and deep frying them in a big kadai…… and a big laddle……,fun!!. Its crisp out and soft inside,love the coconut bits the best in this one. Yesterday I ground batter for vadai for aadi perukku and decided to make bondas in the evening and post it here in my blog!

Monday, August 1, 2011

Kaju katli recipe | Indian Diwali sweet recipes

I have tried Kaju katli two three times before and dint get it right. This time I again wanted to try and yeah, I got it right! So wanted to keep this recipe here in my blog. I referred two blogger friend’s blog this time,here and here. It tasted exactly like we get from sweet shops and loved it! I found out the mistake I did previous times, the powdering part has always been a trouble to me.


Rajeswari Vijayanand

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