Thursday, February 28, 2013


          I always like to bake savoury goodies, but have not done many so far. And have not tried my hands on using oats in baking. I had some bread flour remaining after I used for garlic bread and rolled oats too after trying granola. So when I saw this recipe in the daily news paper, I wanted to try this out as it had no fancy items and had the two main ingredients already. I just adapted the recipe and tweaked to suit my taste buds. The result was too good. The flavour is un believable! Very similar to Maska chaska biscuits we get. Aj also told the same and he loved the crackers. The crackers are not that photogenic, but its really tasty and flavourful! The texture is also crispy as oats adds a nice crunch to this. Bake it off to trust yourself!

Monday, February 25, 2013

Instant mango pickle recipe

instant mango pickle
When mango is in season, this ‘Instant mango pickle’ will appear more our kitchen. Though Mom makes this one, she also makes another simpler version with only salt, mango and green chillies. Both are good on its own way. Tastes great and flavourful too! MIL also makes these two versions when mango is in season. Though I am not a big fan of mango, I make it for Vj sake and sometimes I too have it with curd rice. Not that I wont touch mango. The below plate of curd rice with the pickle was eaten by me Blushing. When I buy mango I make mango thokku mostly but if I want to make it simple and quick, I make this one!

Saturday, February 23, 2013

Cone dosa - How to make cone dosa video

how to make cone dosa
Kids are always fascinated by shapes. So is Aj. Triangle paratha, square paratha, cone dosa, mini idli, mini poori are few of his routine demands. When I posted tiffin sambar recipe, I had few requests from friends and readers to do a tutorial how to make cone dosa, so here it is at last, with a video to help understand easily.

How to make cone Shaped Dosa

Refer this post for Idli dosa Batter recipe and how to make Crispy Plain dosa


  1. Make thin dosa as we do for making plain roast dosa, do not flip, since the dosa is thin, it will get cooked. Cook in medium flame to make sure its crisp. Once started browning, use a clean kitchen scissors to cut the dosa until the middle of the dosa.
  2. Using a tong or ur hands, carefully roll the dosa as show in the picture or please refer the video.
  3. 2-cone
  4. Doing over the tawa itself saves time and easy to roll and maintains the shape as well. But the dosa has to be crisp enough to hold the shape.
  5. 3-cone-dosa


    • Make the dosa batter thinner with 3-4 tblsp of water to get thin roast dosa.
    • If the dosa comes out crispy then only you can make it hold the shape.
    • Use oil or ghee while cooking to get crispier dosa.
    • You can use your dosa flipping spatula itself to cut the dosa.

Enjoy hot with chutney or sambar :)

Cone shaped dosa


Thursday, February 21, 2013

Appala kootu recipe | Dal with papad

Sometimes, even though we don't have any vegetables in stock, we have to cook. I make vengaya sambar, mocha kottai kuzhambu or mor kuzhambu with vadai or paruppu urundai kuzhambu. But for side dish?  Appala kootu will be a great idea as side. I did the same last week. I had no veggies in my fridge and made Sukku kuzhambu and appala kootu for our lunch. Sometimes I will feel like emptying the veggies fully and then buy the next batch. So this menu was perfect last week. Appala kootu is quite new to me until I heard it from Raji, have heard appala kuzhambu, but this was new to me. This can be perfect for spicy kuzhambu varieties. We loved it, as it had a different texture and flavour!


Appala kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time5 mins     |  Cook time: 20 mins     Serves: 2


Channa Dal - 1/2 cup

appalam/ papad (plain) - 10

Sambar powder - 1 tsp

Turmeric - few pinches

Salt - As needed

Coconut, grated - 2 tblsp

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Soak Channa dal (kadala paruppu) for an hour or two (to ensure easy cooking) and pressure cook it along with sambar powder, turmeric and 1 cup water, for two whistles.
  2. 1-appalam
  3. Mean while break  each appalam into 4 as shown in picture and deep fry it and set aside.
  4. 2-appalam
  5. Once the dal is cooked, add the fried appalams to it, add a little bit of salt (remeber appalam has salt in it) and bring to boil. Add water if needed. The appalams should get soft, so stir in between to make sure all the appalams get dipped in water. Say for 2-3 mintues.
  6. 3-appalam
  7. Lastly add the grated coconut and boil for 2 minutes in medium flame. Make sure its not burnt in the bottom. Adjust water if its too thick. Temper the items given under ‘To temper’ table and mix well.
  8. 4-appalm


    • Dal should get cooked well, otherwise the kootu may not taste good. So make sure you soak the dal before cooking.
    • Even over cooking the dal may kill the texture of the kootu. The dal should not get mashed. But it should be cooked until soft too.
    • You can use ‘appala poo’ the small oblong ones we get too for this kootu recipe. No need to break the appalams if we use that.
    • If you have the ‘vadagam’ that is meant for thaalipu, you can use it for tempering instead of mustard urad dal.

Serve as a side for any spicy and tangy kuzhambu like kara kuzhambu, poondu kuzhambu or pepper kuzhambu. We had with Sukku kuzhambuHappy


Tuesday, February 19, 2013

Sukku kuzhambu recipe (Sukku milagu kuzhambu)

I always love different kind of tangy, spicy kuzhambu recipes. Like my Poondu Kuzhambu, Brinjal pepper kuzhambu, karuveppilai kuzhambu… Sukku kuzhambu also I loved a lot. Its very appetising and good for us to include sukku – Dry ginger in our diet. I had some sukku powder passed to me by my FIL. It helps a lot for digestion. So when Raji told this recipe, I wanted to try it out immediately. So tried this and loved it a lot. The sukku smell is not over powdering in this kuzhambu, just very mild and very tasty. I have used sukku powder, but you can also use a piece of dry ginger itself if you have some.

Thursday, February 14, 2013

Sabudana kichdi recipe | Easy breakfast recipes

Sabudana kichdi is new to me and made this only twice so far. I think this is famous vrat recipe and has no onion and no garlic. So made mostly over Navratri by North Indians. My mom makes a upma with this and I love that too, but never made myself properly. After making this, I think I can make that too easily as now I know the knack to handle sabudana. Actually the one my mom makes is my favorite those days, the Javvarisi upma. Will post that version later here, now the Sabudana Kichdi recipe. I adapted the recipe from Chef Sanjeev Kapoor’s website and adjusted to suit my taste. This can be eaten as snack or for dinner. Very filling and high calorie food! :)
sabudana kichdi recipe     

Sabudana Khichdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hours soaking time    |  Cook time: 10 mins    Serves: 2


Sabudana/ sago - 1 cup

Potato - 1

Green chilli - 3

Lemon - 1/2

Peanuts - 3 tblsp

Ghee - 1 tblsp

To Temper

Ghee - 1 tsp

Jeera - 1 tsp

Mustard (optional) - 3/4 tsp

Curry leaves - 1 sprig


  1. Wash sago well and soak it overnight(or atleast 3 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy. 1-sabudana
  2. Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves. Add the cubed potatoes, little salt and fry for a minute.2-sabudana
  3. Add the sago, required salt and stir well. Add ghee if needed and keep  in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir to avoid sticking to the bottom. Add crushed peanuts (roasted). 3-sabudana
  4. Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves. 4-sabudana
    • The sago should get soaked well, then only it gets cooked easily too. So make sure you soak atleast 8 hours.
    • Do not soak in more water. Just wash and add water to immerse the sago. Otherwise if you add more water, then becomes gooey.
    • After you add sago and keep frying, as the sago gets cooked, it turns transparent. Make sure all the sago gets cooked.
    • As it gets cooked, tends to be sticky but dont worry, it wont be too sticky.
    • Mustard is purely optional. So you can avoid it.
    • If you over cook the sago and keep frying, after turning transparent, it again starts to turn white.
Serve hot. I finished the meal with rose milk Love Struck


Tuesday, February 12, 2013

Methi matar malai recipe

methi matar malai
      I have always wondered how methi in the methi mutter malai could taste and afraid of trying it if it could be bitter. But when I tried last week, there was not even a pinch of bitter taste in the gravy. May be the butter, cream and milk we are using in the recipe. I was thinking how I will like and afraid how Aj will like it. But he loved it! So when ever I get fresh methi leaves, I am gonna make this. Pair it with Naan or roti, you will sure love it! Recipe slightly adapted from here.

Thursday, February 7, 2013

Beach style kara pori recipe (Masala kara pori)

I have eaten kara pori that is dry with chilli powder, peanuts and garlic that they sell in Salem as ‘ Kara pori’, both buying it as well as my mom makes it very often for evening snack time. But this one is very new to me and I have not personally tasted this. My Co-sis is very very crazy about this pori and she just loves it a lot more than anything! Though I have been in Chennai for an year and visited lots of time before marriage, never bought anything from beach to eat. Even now, every year when I visit Chennai, we always go to Besant Nagar beach at least once. Vj and my BILs like to have the roasted corn (Sutta solam) but my co-sis bought this one and enjoyed!(I rather like to watch the waves (which I miss in SG) and wet my feet in the water, hehe). Last year when we went to beach, my co-sis ran to the vendor who sells this and bought it to eat.

Tuesday, February 5, 2013

Pattani kuzhambu recipe

      I got this recipe from Raji as Pattani kuzhambu, can be called peas masala as well. I already have a peas masala recipe, but this one is a very easy one. And as Raji told, its perfect for crispy dosas. Though I made it for Jeera rice the other day for Aj and had with roti myself, its supposed to be eaten with dosa or puri. My family is not yet used to have masalas for idli/ dosa except for kadappa. I very rarely make that one too. The first thing I like about this pattani kuzhambu recipe is its so simple without any too much of over powering masalas. Just minimum ingredients, but oh my! It smell great. When I was cooking, Aj came to kitchen and asked amma what are you cooking? It smells great! Happy. So try this simple one, just soak the peas and you can make it fast too.


Saturday, February 2, 2013

Rava upma recipe | How to make rava upma

Rava upma recipe
Rava Upma recipe, this is the simplest, humble breakfast recipe that can be made in a jiffy, easy even for beginners in cooking! I love to have it with filter coffee. One of my ever favourite is ‘Rava upma’! I can never get bored out of it. I was brought up eating rava upma a zillion times. We never complained. Be it for breakfast or for dinner, if mom makes, I will be the most happy to eat it. I eat it hot hot, straight out from the kadai as she makes. I used to miss it a lot when I went to hostel, so used to ask my mom to make upma when ever I visit for holidays. In contrast, no body likes upma in my in-laws place except my MIL.
We sometimes find chance to make it and enjoy. But I have head not many of the people like upma in their families too. I don’t know what could be the reason. I can live with it. I wanted to post this basic recipe for long, especially for the ‘Bachelors recipes’ collection. But since I make only in the mornings, that too very rarelySad, I never find time to photograph this one. Yeah, sadly both Aj and Vj are not big fans of upma. So I make it rarely.  The other day, I was down with cold and to make it simple for breakfast, made rava upma and I clicked in the morning sun light. Though I don’t take coffee, its exception when I catch cold. I love to have hot coffee which gives some sort of relief for the cold. So had upma and filter coffee and I clicked so fast before it cools down. So excuse with the quality of the pictures.

Rava Upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 2


Rava/ semolina - 1 cup

Water - 2 & 1/4 cup*

Onion (Big) - 1

Green chillies - 4-5

Curry leaves - 1 sprig

Coconut Oil - 2 tsp

Salt - 1 tsp + adjust

*Refer notes about water quantity.

To temper

Oil - 1 tblsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Channa dal - 1 tblsp

Curry leaves - 1 sprig

How to make rava upma step by step method:

  1. Heat a kadai/pan and dry roast rava in medium flame until a roasted smell of rava wafts. Don’t let it change colour, so keep the flame to medium always and keep roasting. The rava will become non sticky and free flowing if roasted correctly. Set aside. How to make rava upma step 1
  2. Mean while, slit green chillies, slice onion length wise. In the same kadai, add oil and temper with the items given under ‘To temper’ table. Add green chillies, onion and fry till transparent without changing its colour. How to make rava upma step 2
  3. Add water and salt, bring it to boil. Check for salt. Add the roasted rava in a srinkled way as well as stirring side by side.How to make rava upma step 3
  4. Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.How to make rava upma step 4
  5. Cook covered bringing the flame to low. After 5-6 minutes the upma should be done. Mix in between if needed. Garnish with coconut oil (optional).How to make rava upma step 5
    • The water quantity depends upon the texture you want the upma to be. I like my upma to be not gooey and to be fluffy. So I even add only 2 cups sometimes and keep the flame in low and cook properly. If you want it more on a ‘lumpy’ side, add as much as 3 cups of water. Its your choice.
    • You can add finely chopped ginger, carrots along with onions.
    • You can add vegetables also, but I rather give a difference between upma and rava kichadi, so I make upma plain and enjoy the rava flavour fullest!
    • This is very basic recipe and add you own ingredients to make it in your version. 
    • If you want the upma on tangy side, you can add chopped tomatoes or squeeze lemon towards the end.

I just love to eat it plain, with out any side, but if you want, you can try it with any chutney or tastes best with sugar! 




Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


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