Tuesday, December 30, 2008

Channa masala with potato and bhatura recipe

A delicious channa masala recipe with tomato, coriander leaves ginger ground and added to the gravy, makes it unique and delicious! A recipe contribution from my friend sangeeta. Both turns out really tasty.

Channa and Batura


Channa Masala:


Channa 1/4 kg or less
onions 2 finely chopped
potato 1 big boiled,mashed
Dhania powder 2 tsp
Red chillies powder 1 tsp(accordingly as u are adding green chillies with tomatoes)
Garma masala or channa masala 1 tsp
turmeric 1/4 tsp
bay leaf 1
Oil 3 tbsp
Salt as per your taste
To Grind:
Tomatoes 2
Green chillies 3
Ginger 1"inch
Coriander Less than quarter bunch


1. Soak Channa overnight.
2. Boil channa in cooker adding Little salt until soft.
3. In a pan add oil,fry bay leaf,add the onions,fry till light brown
4.Now add the mashed potato and mix well.
5. Add the tomato mixture and the masala powders. Mix till it leaves oil.
6. Add the boiled channa. mix well
7. Add water (u can also add the water in which we boiled channa) according to the consistency required
8. Boil the channa for 10 mints in low flame.
9.Serve with batura.

For batura:

Maida - 2 cups
Wheat flour - 1 hand
Curd - 2 tbsp
Salt,water - As needed


  1. Knead the dough
  2. Roll into desired size,bit thicker than our normal pooris and fry the baturas.
  3. Serve with channa masala!
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the first time in my blog and the credit goes to Srivalli of Cooking4allseasons!! Yes! For the next fresh month January of the very new year 2009,I am going to host the event of  Microwave Easy cooking, fondly referred as MEC.So far,this event has been very useful and a hit among the bloggers...thanks to Srivalli,for bringing up a nice theme:)Hope you all will send me entries that will overflow my mail box!

And the Theme is MEC: Paneer.....

To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Paneer. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and  MEC: Announcement.
3.Kindly use the attached Logo.
4.Send in your entries with MEC:Paneer as subject line,to tvijayanand1904@gmail.com with the below details:
Your Name:
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Last date for sending in your entries is Jan 31st.
Round-up of the event will be posted on February 1st week.
You can send as many entries as you want,and if you already have a dish in your blog which satisfies the needs of the event,you can send that also,but kindly repost it in your blog for the event!
5.Non blogger's entries also are welcome! Send your recipe and picture of the dish to the given mail ID...

I am not able to post my recipes this month and missed some of your posts also,kindly bear with me for another 2 weeks,I will be back as usual!!!

Monday, December 22, 2008

Sindhi Curry recipe - Tomato kadhi recipe - Curry Chawara

Sindhi curry - Tomato kadhi is known as curry chawara, is a main dish for Sindhi's. We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic). The menu goes like this curry, chawara (rice) aloo took, lotus stem subzi and sweets like mohantal and sweet boondi is served.

I have updated this post with step by step pictures, after I made this for lunch menu series. But the recipe remains same as my friend written.


Sindhi curry recipe

Recipe Cuisine: Sindhi  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 3


Tomato, medium sized - 4

Besan flour - 1 & 1/2 tblsp

Drumstick - 1

Radish - 1/2

Cluster beans - 10

Ladies finger - 10

Ginger, finely chopped - 1 tblsp

Green chilli - 2

Red chilli powder - 1 & 1/2 tsp

Turmeric - 1/8 tsp

Tamarind pulp - 2 tblsp

To temper

Oil - 2 tblsp

Mustard - 3/4 tsp

Fenugreek seeds - 1/2 tsp

Cumin/ Jeera - 1 tsp

Asafoetida/ Hing - 1 pinch

Curry leaves - A sprig


  1. Scrap the drumstick skin slightly, cut into finger length pieces. Peel and cube radish. Cut cluster beans also same length as drumstick. Cut the head and tail of ladies finger and slit slightly in the middle. Keep all the other ingredients ready.  Boil radish and drumstick in a vessel.
  2. 1-ingredients 
  3. Chop tomatoes roughly. Grind it to make puree.
  4. 2-puree
  5. Heat kadai and sauté ladies finger in medium flame for 2 minutes. Add cluster beans to it and fry both of them with out changing its color until soft. Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
  6. 3-temper
  7. Keep little water ready. Lower the flame completely. Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour. 
  8. 4-besan
  9. Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
  10. 5-spice
  11. Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot. 
  12. 6-add
  13. Cook it stirring now and then until it becomes thick paste and oil floats. Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & 1/2 cups water and mix well. Check for salt. Boil it.
  14. 7-fry
  15. When it starts to boil, add tamarind pulp (I used 1 tsp tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.
  16. 8-gravy


    • Sauteing cluster beans and ladies finger is important.
    • Cooking drumstick and radish separately is optional and you can cook along the gravy itself, but I wanted to make sure it done soon.
    • Some add potato too, but I didn’t add.
    • You can add a 1/4 tsp of sugar  or jaggery for enhancing the taste.
Serve with steamed rice, aloo took and papad. Smells and tastes great!

Thursday, December 11, 2008

Pori urundai for karthikai deepam


Wishing you all happy karthigai deepam! As a kid,I always enjoyed this festival and had fun in lighting lamps and decorating.Me and my brother,will save some crackers on deepavali and burst it on this day😃

Click here for Nel pori urundai
My mom used to do three varieties of pori,one she will just make it as a brittle and two into balls. And here in Singapore since I couldn't find the varieties,I just made balls using our ordinary puffed rice.


Pori Urundai For karthigai deepam

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 15 mins    |  Cook time: 15 mins    Makes: 14


Puffed rice - 4 & 1/2 Cups(approx)
Jaggery - 1/2 cup
Cardamom - 1
Water - as needed
Ghee - to grease ur hands

How to make pori urundai step by step method

  1. Powder the jaggery and heat it with water just to immerse it in a broad vessel. After it completely dissolves,filter it in a cloth or metal strainer to remove impurities.Pori urundai recipe step 1
  2. Add cardamom powder to it, heat the syrup till it reaches a consistency of rolling ball.Keep water in a bowl and test the syrup by pouring a few drops in water. You should be able to gather and take with your fingers, form a ball, hold its shape,this is uruttu padham. The ball must not be too hard too, you should be able to press it.
  3. Pori urundai recipe step 2
  4. Do keep the fire in low, when the consistency is about to reach. When you reach the specified consistency,remove immediately and add the puffed rice slowly and mix it.Till you don't find any syrup in the bottom of the vessel.And the mixture should not stick in your hands.If its too sticky,then you add more puffed rice to it and mix again.
  5. Pori urundai recipe step 3
  6. Grease both your hands with ghee, and roll tightly into balls of your desired size. Pori urundai recipe step 4


  • Once you filter the syrup and start boiling again, do not stir the syrup, just let it boil and keep checking for the consistency using a spoon. This is to reduce avoiding blooming of the sryrup (when you add the pori, it will become dry) 
  • For half cup of jaggery I could make 14  balls, and the measurement of puffed rice is approximate and please add accordingly.
  • You can add roasted sesame seeds,fried gram dal(pottukadalai) too.
  • At the end,while U are making balls, it will harden...so keep again in stove for a fraction of minute to make it loose and roll again...
  • Be sure that your syrup reaches rolling ball consistency,or else you cant make balls!
  • If your balls are not holding shapes even when you are trying to make shape, then your syrup consistency is not right. You switched off too early. Single string consistency will make the syrup bloom and let the balls break as it cools down.
  • If it holds shape, but later it becomes loose, then also your syrup has not reached the consistency. You switched off just a little before the right consistency.
  • I have made it with soft ball consistency- you can make it with hard ball consistency as we do for kadalai urundai too, but we make it always chewy for pori urundais as pori is crisp and soft. 
  • If you want to make hard ball consistency, you will need more jaggery. 

Shiny, tasty and beuatiful pori urundais are ready for Karthigai deepam.


Saturday, December 6, 2008

Kitchen treasures

I mean two of my kitchen treasures,to display for the event "Kitchen Treasure Hunt". I know I am sending it in the last moment,still happy to send my contribution...to Dibs of Chitramma's Kitchen.
                   By now,many of our friends have posted their treasures,in which mine also were there mostly...so I have displayed only two of mine....spice box:
        (Updated Picture)
    Almost every south Indian,will have this one in their  kitchen...So I too have and its bought by my mom and very close to my heart!
                  This one in Tamil we call it as " Aindhu Arai Petti"  means box with five rooms,though mine have seven and almost now a days,there are  7 rooms box only....May be long time back when they named it might have  had originally only 5.
              This authentic box is made of stainless steel,with individually engraved spice canisters...Each canister has its own small spoon too!
             With this box,every women(Ok,men cook too) can organize her/his own favorite spices,they use in their day to day cooking! So seven of your favorite spice can be easily accessed whenever you need them...cool right?
               Mine,being a south Indian, I will always have Mustard,Urad dal,channa dal,thuvar dal,turmeric,jeera and fenugreek seeds(vendhayam) in my boxes... Heres the display snap for you all!
Masala dabbha
Bear with my bad focusing


idly steaming pot:

            Mine is a bit smaller one my mother in law gifted me,is made of aluminium,and cloth has to be used in the plates to steam cook idlies... It gets cooked so quickly,as its small and made of aluminium and we enjoy soft idlies...thanks to my Mother in law.
Idly pot
See you all soon with recipes!

Monday, December 1, 2008

Idli milagai podi recipe, How to make idli podi

Idli milagai podi recipe
Idli podi or Ulutham paruppu milagai podi,how we call it is a dry spicy powder mixed with ghee or sesame oil, used as an accompaniment for Idli and dosas...This is the authentic recipe which I learnt from my mother,she in-turn learnt from my grandmother.....  In my in- laws side also same,except some few changes... This is so very different from store bought powder. This is very aromatic, flavorful, spicy and tasty powder a lot better than the store bought one.
Idli milagai podi

Idli Milagai Podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 15 mins    Makes: 1 & 1/4 cups


Urad dal - 1/2 cup

Channa dal - 1/4 cup

Red chillies - 20

Asafetida - 1/4 tsp

Sesame seeds - 1 tsp

Coconut, grated (optional)- 1 tbsp

Raw rice (optional) - 1 tsp

Oil - 2 tsp

Salt - As needed


  1. Roast all the ingredients with oil,except salt (coconut separately) till golden brown and cool down.
  2. 1-idli-podi-recipe
  3. Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder...how I  like!
  4. 2-idli-podi-recipe
  5. Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!! Nei Podi dosai anyone?
  6. Podi dosai


  • The colour will be brighter only if you use chilli as mentioned.
  • Also if powdered into more fine powder, colour may tend to become pale.
  • Always first grind red chillies frist. Then add the dal to get a coarse perfect texture.
  • My Mother in law adds a sprig of curry leaves while roasting and grind it along for a great flavor.
  • Asafoetida is the main flavoring ingredient to give the authentic flavor in this.

This stays good for a month if handled properly. Store in an airtight container…

Idli podi recipe

DAHI KADHI Contribution from Sangeeta



Sour curd/Dahi - 1 cup

Besan/gram flour - 1 1/2 tblsp

Tomato cut into cubes - 1

Ginger Chopped - 1 tsp

Red chilli powder - 1 tsp

Green chillies - 2 nos

Salt - As needed

Turmeric - 1/8 tsp


  1. Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well .
  2. DSC01077
  3. Heat a kadai and add the tadka items in order,followed by ginger,green chillies  and tomatoes.
  4. DSC01078
  5. Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
  6. DSC01079
  7. At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.
  8. Boil till the oil floats on to the top,you can smell the aroma all over the house!
  9. Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!
  10. DSC01082


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Rajeswari Vijayanand

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