Monday, January 25, 2010

Broccoli stir fry recipe (Indian style)

This is the first time I cooked broccoli at home,but I have had twice before in form of kofta and in sizzlers,but both me and my hubby are not big fan of this veggi,hubby hates this veggi actually. So never thought of buying and cooking at home. But because of its nutritional value I wanted to make my kid eat this one. He loves cauliflower, so I had a confidence that he might like as its looks resemble cauliflower. And so I made along with fried rice one day and he just loved the combo! Now I am happy that I tried! I just simply Google-d  the recipe and got an idea and made my own version.

Broccoli stir fry recipe

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


Broccoli - 1 medium flower

Onion - 1 no,finely chopped

Ginger,grated - 3/4 tsp

Sambar powder(if not,replace with red chilli powder) - 1 tsp

Salt - As needed

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Cumin seeds - 1 tsp



  1. Cut broccoli into small bite size pieces as we do for cauliflower.I parboiled the broccoli(you can skip this step too).
  2. Indian style broccoli stir fry
  3. Heat a pan with oil(I used olive oil) and temper with the items given under the ‘to temper’   table.
  4. Indian style broccoli stir fry 2Indian style broccoli stir fry 2a
  5. Add  ginger,onion and fry for a minute,add the sambar powder and salt and just give it a stir and add the broccoli florets and mix well.
  6. Indian style broccoli stir fry 3 Indian style broccoli stir fry 3a
  7. Keep in low flame and cook covered for 3-5 minutes, without changing its crunchiness.
  8. Indian style broccoli stir fry 4 Indian style broccoli stir fry 4a
You can have this as such too…!
Indian style broccoli stir fry
I took the step wise pictures with mobile,some came quite good,some are blurred…so you may notice differences in every picture quality.

Tuesday, January 19, 2010

Carrot chutney recipe | Carrot chutney for idli dosa

Carrot chutney
Carrot chutney is a healthy and nutritious side dish for idli or dosa. Best way to make your kid eat vegetable in hidden form. Lovely colored chutney!
Carrot chutney not only looks appealing to our eyes, it has carrot hidden in it and makes it more healthy to consume too. Carrot can be a lovely replacement for coconut. This tastes similar to coconut thogaiyal,added with goodness of carrot!

Carrot chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time5 mins    |  Cook time: 10 mins     Serves: 4


Carrot, grated - 1/2 cup

Coconut, grated- 1/2 cup

Ulutham paruppu/urad dal - 1 & 1/2 tblsp

Rechillies,long variety - 5

Tamarind - 1 peanut sized

Salt - As needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal- 1 tsp

Curry leaves - 1 sprig


  1. Heat a frying pan with little oil,fry the urad dal and red chillies till golden brown.
  2. Fry the grated carrots till raw smell disappears.keep aside.
  3. Temper the items given under the To temper  in a serving bowl.
  4. Grind all the items together along with tamarind and salt with required amount of water to a smooth chutney.
  5. Mix in the tempered items and serve with Idly or Dosai!

Carrot chutney!


Tuesday, January 12, 2010

Paruppu rasam recipe, garlic paruppu rasam

Paruppu rasam
Learn how to make paruppu rasam with garlic, tasty, easy south Indian rasam. Lots of toor dal and crushed garlic together gives a great flavour and taste.
For me, rasam means, I cannot imagine without garlic and coriander leaves,at least one of the above should be there,otherwise I don’t like. This recipe for rasam  is quite unusual one,coz we use sambar powder for this rasam and not the rasam powder! Our sambar powder has chilli, coriander seeds in majority with toor dal in it. black pepper,cumin seeds, methi seeds, turmeric are also added in our sambar powder in traces. So it is very universal, that we add in all our other south Indian preparations. This sambar powder is ground in bulk in mills for an year's use. I have posted the recipes of my mom's version and mom in law's version in case you want to check the ingredients.  My mom makes this once in two weeks at least.we use lots of Paruppu (toor dal/thuvaram paruppu) in this one. I made this today for my kiddo and for the first time he had this…

paruppu rasam

Paruppu rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:30 mins tamarind soaking time    |  Cook time: 20 mins     Serves: 4
Paruppu rasam


Thuvaram paruppu,Cooked (toor dal) - 1/2 cup

Sambar powder - 1 tsp

Tamarind - 1 small gooseberry sized

Tomato - 1

garlic - 10 flakes(I used big variety)

turmeric - 3 pinches

salt - As needed

To temper

Mustard- 1 tsp

cumin seeds/Jeera - 1 tsp

red chilies - 2

curry leaves - 1 sprig

Ghee - 1 tsp


  1. Pressure cook dal,mash it .Soak tamarind in hot water and extract tamarind juice.
  2. Heat a heavy bottomed pan and temper with the tempering items given followed by tomatoes cut into big cubes.
  3. Fry for a minute or two and add the tamarind juice,turmeric,sambar powder and salt.
  4. Peel the garlic flakes(we should use more garlic,if you use the small variety,increase the number than mentioned) and crush them slightly. Add these into the rasam ,followed by the cooked mashed dal. mix well
  5. when it just starts to boiling and becomes frothy,transfer to the serving bowl and close immediately.
  6. stir before serving , so that the dal mixes well. This rasam is meant not to be clear 😊.so mix well before you serve each time!
Tags: paruppu rasam, garlic
Serve hot with rice, ghee.Rasam

Wednesday, January 6, 2010

Cauliflower curry recipe | Cauliflower sabji

Cauliflower currry
Cauliflower cooked in onion and tomato base,to a semi dry consistency. One of my kid’s favorite,I make once in every 10 days…!  I make as accompaniment for sambhar and rice. Goes well with chapathis too… I have made this with less oil. If you want you can continue frying until the masala turns deep red by adding oil towards end. More of south Indian style curry.

Cauliflower curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 20 mins     Serves: 2


Cauliflower - 1, medium sized

Onion - 1,big

Tomatoes - 2, small

red chilly powder - 1 tsp

sambar powder(optional) - 1/2 tsp

Turmeric - a pinch

Coriander leaves chopped - 2 tblsp

Salt - as needed

Cumin seeds and oil - 1 tsp each for tempering


  1. Just boil water with salt and turmeric and soak the cauliflower florets cut in to bite size pieces for 3-5 minutes.Drain and keep aside.
  2. Heat a pan with oil and splutter cumin seeds and add  finely chopped onion and fry till transparent.Add the coriander leaves while frying.
  3. Add the tomatoes chopped finely and add all the red chilly powder and sambar powder and salt to taste.
  4. Add cauliflower and mix well and sprinkle some 1/4 cup water and cook covered for 4-5 minutes in low flame.Mix in between to avoid getting burnt.
  5. when the water dries up the cauliflower is cooked well. Add a tsp of ghee or butter at the end if u want…


Friday, January 1, 2010

Thiruvathirai kali recipe, adai recipe

How to make Thiruvathirai kali and thiruvathirai adai recipe two in one post with step by step pictures, videos. We usually celebrate thiruvathirai, a hindu festival mainly celebrated among Tamil nadu and we make adai,kali and 7 kari kootu (kootu made with 7 kind of veggies). See how to make 7 KARI KOOTU HERE.
Every year I call my MIL or my mom to check how to make these and this year too I called my MIL on eve of thiruvathirai(yesterday)and got the measurements,so I am now having here to keep the records of my perfect adai and kali,turned out so tasty this time!

How to make thiruvathirai kali video

Thiruvathirai Kali recipe


  • Raw rice - 1/2 cup
  • paasi paruppu/ moong dal - 2 tbsp
  • Jaggery - 1/2 cup
  • Coconut - 1/4 cup
  • Cardamom/ yelakkai powder - A pinch
  • Ghee - 1 tsp
  • water - 1 cup
  • salt - A pinch

Step by step method:

  1. Heat a pan and dry roast rice till it turns  slightly golden colour and roast the paasi paruppu separately till golden brown.
  2. step 1 thiruvathirai-kali-recipe
  3. After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal broken like rava.
  4. step-2-thiruvathirai-kali-recipe
  5. Pressure cook this  in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles. (My mother in law adds jaggery and gives 5-6 whistles. But the jaggery will be separate and rice powder will be separate, again we have to cook to make it absorb the jaggery. I prefer cooking rice powder first and adding the jaggery as I want to make sure the rice is cooked well)
  6. step-3-thiruvathirai-kali-recipe
  7. After the pressure goes off, add the powdered jaggery, coconut, cardamom  and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture. Once the cooker is opened, you can fluff it and keep it aside for the rice to cool down and then add jaggery and make kali. 
  8. step-4-thiruvathirai-kali-recipe
  9. After some 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry  some 4-5 broken cashews in ghee and add it to the kali.
  • I powder the rice to little bigger particles, so cook it first and then add jaggery. Adding jaggery will make rice cooking difficult. So I feel the rice in kali not cooked properly. That's why I adapt cooking rice rice and then adding jaggery. If you feel it's not traditional, you can choose to cook rice in jaggery syrup.
  • Instead of adding jaggery, you can make syrup, filter it and add to kali. 
  • Few of you doubt if this is same tasting as pongal but no, it is not. Since we roast the rice until flavourful, it is totally different in flavor as well as texture. 

Adai Recipe :

For thiruvathirai, most of the people make only Kali and kootu. Adai is our family special. Its a must for us to make this and we should also make this carefully without breaking the adai for the well being and goodness of the family.


  • Rice flour - 1 cup
  • Jaggery - 3/4 cup
  • Coconut ,grated - 1/4 cup
  • cardamom, powdered - 1
  • Salt - a pinch
  • water - 1 cup (May vary if using store bought  rice flour or home made rice flour)


  1. Usually my mom, MIL uses freshly ground rice flour, but I used the ready made idiyappam flour, which always gives a handy help to me. If you are using rice flour that usually available in market or fresh homemade rice flour, dry roast just a little to heat up the flour. Boil water with jaggery.
  2. thiruvathirai-adai-step1
  3. Stir till jaggery dissolves and remove (strain)any impurities.
  4. thiruvathirai-adai-step2
  5. Add the rice flour,coconut gratings, cardamom, salt and stir well.
  6. thiruvathirai-adai-step3thiruvathirai-adai-step3a
  7. Initially it will look like forming lumps, but if  you continuously stir it you will get a smooth non sticky dough. The key is the dough should be already 3/4 th cooked. Then only we will get soft and non breakable adais. Also the dough should not be too stiff and tight, it should be soft, then only you will be able to flatten the dough without the sides breaking. In case it is stiff, keep some boiling water ready and add to the dough to soften it.
  8. thiruvathirai-adai-step4
  9. Make 7 equal sized balls out of it and flatten in a greased butter paper, (or in plantain leaf)one by one.
  10. thiruvathirai-adai-step5
  11. I used my butter paper for this. Once the adai is flattened, transfer to the tawa by inverting the paper/ banana leaf over hot tawa. Toast both sides with ghee little drizzled in the tawa in medium flame.
  12. thiruvathirai-adai-step6
  13. Cook slow, do not flip often. press gently for even browning. Take care not to break the adai as these are meant not to be broken.
  14. thiruvathirai-adai-step7

Top with butter and enjoy!! Tastes heaven 😊.

  • Don’t roast the rice flour too much as it will make the adai break. My mom and mami roasts until flavourful though. 
  • Turn just once,if you keep on turning then too the adai will break.
  • As you cook the adai, stack it in the plate you are going to offer to god, to avoid breaking during transferring. 
How to make thiruvathirai adai

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