Friday, November 28, 2008

Tomato rice recipe, Thakkali sadam recipe (With garlic)

I love tomato rice a lot. Initially I never got it right when I tried to make. Either I will over cook the rice or wont cook this tomato paste to be mixed with rice properly. So the taste wont be perfect. Then experience teach me how to make a decent tomato rice. Now a days I can proudly say I make tasty tomato rice. Once when I made this tomato rice, I could see my MIL like this one and asked to make it the same way other day too. I felt really happy for the first time that day when I knew I too can cook properly as it was my beginning stage in cooking. I like the garlic flavor in tomato rice a lot. So make sure always add it. Below is the video on how to make tomato rice :


Tomato rice / Thakkali sadam recipe

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


Basmati/long grain rice - 1 cup

Tomatoes - 3

Onion - 1 

Garlic -10-15 flakes 

Red chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Green chillies - 2

Turmeric - 1/8 tsp

Salt - as per taste

Coriander leaves - 1 tbsp

To Temper

Oil - 1 tblsp

Ghee - 1 tsp

Mustard - 1/2 tsp 

Urad dal - 1 tsp

Channa dal - 2 tsp

Fennel seeds or cumin seeds(optional) - 1 tsp

Curry leaves - 1 sprig

How to make tomato rice step by step method:

  1. Wash and soak  basmati rice (or any cooking rice) for 10mins. Pressure cook rice for three whistles in medium flame with 1 & 1/2 cup water. Once pressure is released by itself, transfer the rice to a broad vessel, add a tsp of ghee or sesame oil and let it cool. Separate the grains gently once cooled. You can use left over rice too for this.
  2. Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table. Add thinly sliced garlic (into cirlces), slit green chillies and give a fry. Then add sliced onion and fry till transparent.Tomato rice recipe step 1
  3. Add chopped tomato, add salt and fry until it turns mushy and add the powders-red chilli,garam masala, turmeric and the coriander leaves.Tomato rice recipe step 2
  4. Fry till tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.Tomato rice recipe step 3
  5. Now mix this gravy with the cooked rice along with sesame oil or ghee if needed and give atleast some 10 min. standing time.Tomato rice recipe step 4

Serve with raitha or korma...i made it for Aj, so he had with his favorite Broccoli stir fry...


  • You can add finely chopped carrots and green peas also...
            This one goes to Srivalli's rice mela!


Tuesday, November 25, 2008

Rava dosa, two version in one post

rava dosa recipes
Guest post from my friend Sangeeta. Sangeeta is one of my good friend who is one of the reasons I have started food blogging. She keeps pushing me to blog and share step by step pictures too. And I am very happy to bring you her version of recipes to you all....

My version is Instant rava dosa adapted from Prema's cook book,and hers is a very authentic ,different way, her mother-in-law used to do for years.

Other than this recipe, she will be mostly bringing you north Indian and authentic Sindhi recipes with us all. Hope you all Enjoy her recipes.

Rava dosa ( Soaking version)   :

Pictures and recipe From : Sangeeta's Kitchen


Maida  1 cup
Rava 1 cup
Rice flour 1/2 cup
Green Chilles 3-4 nos.
Jeera 1 tsp
Curry leaves a sprig
Onions 1 big
Pepper (Whole) 1 tsp
Coriander leaves few sprigs
Mustard seeds 1 tsp


1. Soak maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.
2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt,onion,curry leaves and coriander and mix .
DSC01060 (1)
3. Add a handful for rava to the batter and water , to make it to pouring consistency(thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.

5.Add oil over it and turn it the other side. wait till it gets crispy.
6. Enjoy with potato Masala and chutney.

Rava dosa (Instant version):

Mine is a fatafat version, if you feel like eating rava dosa,this comes handy, and taste wise no compromise also.
The differences between the two are the soaking part and the ratio of the ingredients....
But as  both I have tasted,they are equally good :)
I always use little ghee for making rava dosa,as it gives a restaurant kinda flavour. And I don't flip the dosa,as it gets cooked easily and keeps the dosa crispy.
Equal amount of Rava, rice flour and half the amount maida. If you want you can add wheat flour in place of maida. Add cumin, black pepper, coriander, curry leaves and salt. Make a runny batter and pour on hot tawa. Cook in medium flame after you pour dosa on tawa. Takes long time to cook, yet turns crispy.
              You can find the recipe,exactly here.
In tawa
One more angle of dosa!
Crispy thin Edge


Sunday, November 23, 2008

Easy arisi upma using rice rava, thengai thogayal combo post

Rice upma using broken rice!
An easy and short cut version of the south Indian breakfast arisi upma, prepared with broken rice available in stores. My version of arisi upma, is using arisi noi(Means broken rice), is a simpler version which has very few ingredients and can be done in a jiffy!
Some days you don't feel like spending more time in cooking right? That time with very less time spending in kitchen you can do this...That too I use electric rice cooker for this. so it comes out really fluffy, no worries if you would mess up in turning it mushy.
Check out my arisi upma from scratch, the traditional way.
And side dish thengai (coconut) thogayal ,is a perfect combo for this. So here we go for the recipes:

Coconut Thogayal:



Coconut 3/4  cup
Red chillies6
Tamarind 1/2 tsp
Urad dal 2 tbsp
Salt As needed
Water As needed
You can increase the urad dal and decrease coconut accordingly.


  1. Fry urad dal and red chillies, till golden brown and cool down.
  2. Wet the tamarind in water and microwave in high for 20 - 30 seconds, to make it soft ( gets ground evenly).
  3. First add all the items without water and grind it in the mixer.
  4. Then add the required water and grind to a smooth paste.
  5. Consistency should be thick like thogayal.. This needs no tempering...Don't you think its simple
And this tastes divine with a divine flavour!!!

Arisi/Rice Upma :

Here's picture of broken rice,its available in grocery stores....


Broken rice 1 cup
Water 2 ,1/4 cups
Salt As needed
To Temper:
Mustard 1 tsp
Urad dal 1 tsp
Channa dal 2 tsp
Asafetida 1/4 tsp
green or red chillies 3
Curry leaves 1 sprig
Oil 2 tbsp


  1. Wash the rice and add the required water and salt in the electric rice cooker and mix well.
  2. Also temper  with items  in the "To Temper" table...mix well.
  3. DSC_0576
  4. Cook as usual you cook rice in electric rice cooker, once done open and mix well.
  5. DSC_0601
  6. Now its all ready!!
  7. OPTIONAL: You can add little coconut gratings or just a teaspoon of coconut oil and mix well, after opening the cooker.
  8. But this tastes simply superb!  DSC_0612

Saturday, November 22, 2008

Awards, tried tasted recipe

    All the  following awards + good job,chocohalic and butterly awards have been passed to me by two of our dear bloggers - LG of Taste of Mysore and Dibs from Chithramma's Kitchen....Other than them I have mentioned the other awards and who awarded me!
Vijaya of Dailymeals have also passed me the good job Award!
By- Malar
By-MalarAnusriramAndhra flavours
By - Anu sriram From Chandrabahga
By-Jaishree from Ruchi
Hope I did mentioned everybody and everything correct!
                           Thankyou  so much to each and everyone who remembered me when passing the awards,I dont
know even I deserve these awards,but I am happy that I have got somany friends around here,who keep me in their mindSmile!!
I am not passing this in particular to anybody as all of you would have already got these awards... But I am dedicating these to all of my blogger friends!
And here's a snap of the   Spicy baby potatoes  I tried from Here...(?)or may be Here(?) Winking smileThank you both for this wonderful recipe,Nags and Bharathy!

Friday, November 21, 2008

Crispy ladies finger fry recipe | vendakkai varuval

This ladies finger/ bhindi/ okra/vendaikai  fries, comes out very crispy,this is very easy and goes well as an accompaniment for rice and even we can eat as a snack! Ingredients and preparation is very simple!

Crispy ladies finger recipe

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


Ladies finger - 250 grams

Rice flour - 3 tblsp

Corn flour - 1 tblsp

Redchilli powder - 1 tsp

Dhania powder - 1/2 tsp

Turmeric - 1/8  tsp

salt - as needed

Oil - For deep frying



  1. Clean the ladies finger with water and pat dry with kitchen towel,so that there's no water. Cut it into thin circles as shown below.
  2. DSC_0613
  3. Optionally, for extra crispiness, add 2 tbsp of butter milk and coat the chopped ladies finder. Add all the other ingredients,except oil.
  4. DSC_0614
  5. Mix it thoroughly.If needed, sprinkle very little water,only say 1 tblsp.
  6. DSC_0619
  7. Heat oil and add like sprinkling the mixture and fry in a medium flame.Turn in between to ensure even cooking.
  8. DSC_0627


  • My mom in law adds a tsp or 2 tsps of curd instead of water for binding the flour. It gives even more crispier fries.
  • If you are not adding enough water to bind the flour to the ladies finger, the fries will come out so white and wont turn golden while frying and it spoils the oil(the flour).
  • Adding more water also will turn the fries chewy. Do not add corn flour more too than mentioned.
The ladies finger gets cooked with a sound in oil and when the sound ceases,and becomes light and crispy drain the fries to kitchen towel.

Tuesday, November 11, 2008

Vazhaithandu poriyal, Banana stem poriyal recipe

vazhaithandu poriyal recipe
Vazhaithandu poriyal or banana stem stir fry in south Indian style. Healthy accompaniment for rice.

Vazhaithandu poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time30 mins Rice soaking time    |  Cook time: 20 mins     Serves: 3


Banana stem - 1 Medium length

Grated coconut - 4 tblsp

Curd - 2 tblsp

Turmeric - 1/8 tsp

Moong dal - 2 tblsp

Salt - As needed

Curry leaves - 1 sprig

To temper:

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilli - 3 red chilli


  1. There will be an outer ring, that's like seen in the picture.
  2. vazhaithandu
  3. Remove the outer ring ,so that there are no more rings seen in cross section.
  4. Outer rings removed
  5. Then slice thinly into disks,meanwhile removing the fibre with help of one of your fingers,for each disk..its going to be little frustrating,but to enjoy the goodness you have to do...Luckily what I bought was a young stem,so dint had much fibre,but usually it has a lot.
  6. Remove fibre
  7. Keep the cut slices immersed in  water mixed with the beaten curd, to prevent change in colour.You can replace buttermilk with a squirt of lime/lemon juice. Then chop the slices finely and mix it in a plate, with moong dal,salt and turmeric and mix well and keep aside for 10-15 mins.
  8. chopped
  9. In between mix one more time giving pressure to the mixture and keep the plate slanting,because the mixture will leave out lots of water from it.Its shown in the below picture.
  10. drain water
  11. Now after some time, squeeze out gently and keep it aside the excess water. No need to squeeze out completely as some nutrients will be lost. Heat the kadai and add the tempering items followed by curry leaves.
  12. season
  13.  Add  the chopped banana stem.
  14.  Add chopped thandu
  15. Fry for two minutes and tightly press in the kadai and cook covered till soft. You can sprinkle the reserved water for cooking the stem if needed.
  16. cooked
  17. You can notice that it has become transparent after it gets cooked. Lastly add the grated coconut.
  18. Grated coconut
  19. Mix well and put off the flame and transfer to the serving bowl! Enjoy as an accompaniment for rice!

vazhaithandu poriyal


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