Wednesday, July 28, 2010

Stir fried spaghetti recipe

Stir friedSpaghetti
I usually buy the ready-made pasta sauce for my kid, then once I thought of trying pasta the same way I make my fried rice. I love the vegetable hakka noodles in the restaurants, This one some how satisfies my craving for that veg.noodles Raised Eyebrow.

Stir fried spaghetti recipe

Recipe Cuisine: International  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 2


Spaghetti(I used whole meal) - 100 gm

Cabbage,julienned - 1/2 cup

carrot,julienned - 1/2 of a carrot

capsicum - 1/2 of a medium sized

Spring onion - 2-3 sprigs

Ground black pepper - 1 tsp

Soy sauce - 1/2 tsp

Olive oil - 2 tblsp

Salt & water - As needed

fork and pasta


  1. Cook the spaghetti as per the instructions given in the pack(Boil the spaghetti with a tsp of oil and required salt,till soft.I prefer soaking the pasta before cooking,to make it get cooked very soon.Drain water and wash it in cold water to prevent sticking together)
  2. whole meal spaghetticookingcooked
  3. Chop the spring onion white part and green part separately.Heat a broad pan with olive oil,first add the white part of the spring onion,fry till transparent.Then add the carrot,cabbage and capsicum one after other,frying each for a minute or two.
  4. spring onioncarrotcabbage,capsicum
  5. Lastly add the pepper and sauce,salt as required and then the green part of the spring onion.
  6. pepper powder,spring onion and saucenoodles
  7. Add the cooked pasta and stir/toss well so that the veggies get mixed with the pasta evenly. Garnish with spring onion and serve hot!


  • Use your choice of pasta,you can replace black pepper with white pepper,omit onion soya sauce and add finely chopped garlic in the beginning. You can try adding Italian seasonings too..

Friday, July 23, 2010

Dal fry recipe | Dal fry with toor dal

Dal fry is made with toor dal mostly (split pigeon peas), an easy to cook, comfort food that goes well with steamed rice and some have it with roti/ phulkas too. I like it with both😃.My favourite dish in North Indian cuisine! Whenever I get a chance to go to a North Indian restaurant,my order will be Dal fry with steamed rice and kadai paneer…. My ever green combo! Today I just felt like making this at home and here’s the recipe…Thanks to Sangeeta for the recipe!

Check out other dal recipes
  1. Simple dal tadka with moong dal
  2. Panchmel dal
  3. Dal with dal baati
  4. Dal with dal pakwan
  5. Dal palak
  6. Methi dal
  7. Green moong dal
  8. Dal makhani
I have added tadka on top which is not a part of dal fry recipe, still I love the way it looks so, I added a tadka over it, which actually is the main difference between dal fry and dal tadka. I make dal fry with toor dal by cooking dal first and then adding it and cook further along with tempered jeera, tomato and other masalas. And I keep dal tadka simple with moong dal and a tadka on top (either like the one you see below or like the one I posted here). Just my way of making dal tadka and dal fry, though there are numerous variations.
Dal fry

Dal fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 30 mins    Serves: 4


Toor dal (thuvaram paruppu) - 1/2 cup

Tomato - 1

Ginger - 1/2 inch piece

Red chilli powder - 1 tsp

Turmeric - 1/4 tsp

Asafoetida - A pinch

Green chillies - 2

Kasoori methi - A generous pinch

Salt - As needed

To Temper

Ghee - 1 tbsp

Cumin seeds - 1 tsp

Lemon Juice to squeeze on top before serving (optional).

Step by step method:

  1. Pressure cook dal, with enough water (I used 1 & 1/2 cups water), a drop of ghee, ginger, asafoetida and turmeric for 5 whistles. (I soak the dal if quality is not good, cook in medium flame after first whistle). Once done, just mash it little to make it creamy.step-1-dal-fry
  2. Heat a kadai/pan with ghee and temper with cumin seeds. Add finely chopped tomato, salt, green chilli slit  and cook till soft .step-2-dal-fry
  3. Once soft, add red chilli powder, crushed kasoori methi. Add a cup of water and let it boil.step-3-dal-fry
  4. Add the cooked dal and mix well.step-4-dal-fry  
  5. Let it simmer for 5 minutes until the dal is creamy. It thickens as it cools down, so switch off accordingly. Garnish with coriander leaves.step-5-dal-fry


  • I have used toor dal,you can also substitute with moong dal or combination of  moong,toor and channa dals.
  • You can replace ginger with garlic or with ginger garlic paste for variation. You can also add onion before adding tomato.
  • You can add coriander powder and garam masala powder along with red chilli powder.
  • I never make dal fry when I am out of lemons,I like the lemon squeeze the best in it ;) If you like it you can add too. But reduce to 1 tomato.

You can garnish with lots of chopped coriander leaves for a great flavor, Serve with hot steaming basmati rice or roti.

Wednesday, July 14, 2010

How to make idli dosa batter, south Indian idli

How to make idli dosa batter
Learn how to make south Indian idli dosa batter authentically with stepwise pictures, tips and tricks to get perfect idli and dosa with same batter.
For who knows  grinding and making idlies, this post may be silly,as its not a big deal for those who are used to prepare idli dosa batter religiously every once in a while. But I have some friends and I know so many who have never made or seen someone making, and want to try out at home. For them its really a big big project. Even, before I started doing this regularly, I found it very complicated and took some time for getting the correct method of grinding and everything. But now its no big deal for me…Not only this,everything right from cooking, if we see from outside, or if we are just learners,it seems to be a big task and it will be looking more complicated, but if we do regularly, by practice, everything becomes so easy and perfect! Its all about experience… For me before marriage,I found all these grinding and mixing works found to be messy (especially the batter mixing process and washing the grinder😰)and I have told my mom many times that, In my life I would never do this, rather I will keep a servant to make all these messy things……and now😓… 😛

Idli recipe - soft idli authentic way

Hope I could cover the doubts we get,during this idli making process. All the experts out there,please don't waste your time :) this is purely for beginners! And if you have any doubt in this process, please feel free to write to me in the Email ID that you can find in my blogger profile! By posting this,I am not claiming that I am an expert in making Idli, just posting what I know, How I do Nerd. Don't get panic by seeing the elaborate post - I have just wrote it elaborate to that it will be easy for beginners. As you keep making, you will learn the knack to get perfect soft idli. It comes handy through out the week for breakfast and dinner.

Idli recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 30 mins + soaking time 3 hrs    |  Cook time: 10 mins    


Idli rice - 3 cups

Urad dal  - 1/2 cup*

Fenugreek seeds/ vendhayam - 1/2 tsp

Water - as needed

Salt - As needed (3 & 3/4 tsp)

 *Varies according to the quality
Idly rice is different from the regular rice. Idly rice is parboiled rice and it looks shorter and stouter than the ordinary rice we use for eating. 
I got a request from one of my reader friend to show the measuring cups I use,so here is it, 1 cup holds 250 ml.(only for this post)

1cup,1/2 cup,1/3 cup,1/4 cup,1/8 cup


  1. Wash, soak rice in a vessel.Urad dal + fenugreek seeds in another vessel for minimum 3 hrs.
  2. Drain water, grind urad dal first. Use ice cold water for grinding.
  3. Add 1/2 cup water initially grind for 4 minutes. Stand near by and use the plastic spatula to wipe the dal, to ensure no dal or fenugreek seeds gets stuck to the side walls of the grinder container.
  4. How to make idli step 1
  5. After this, sprinkle water at regular interval as needed.(Will need water more or less depending upon the quality of dal). The batter will be light, fluffy and have microbubbles when seen keenly. Refer notes for more tips.
  6. How to make idli step 2
  7. Collect the ground urad dal batter in a big container, that is enough to hold the raising fermented batter the next day.
  8. Now drain the water in the rice and add the rice little by little while your wet grinder is running(this is to avoid the grinder getting stuck because of over loading).  Add enough water for the grinder to run smoothly. Use the spatula to wipe off the sides at regular intervals.. Add more water when the grinder runs slowly and batter gets heated. Grind till it is smooth or a little coarse (whichever consistency you prefer, I personally grind smooth). Add more water if its needed. It takes about 25-30 mins approximately. Time may vary,check it out.
  9. How to make idli step 3
  10. Transfer this rice batter to the urad dal batter and add salt and mix well with your hands.
  11. How to make idli step 4
  12. Keep closed in a warm place for fermenting minimum of 12-14 hrs. I soak around 1.00 PM,grind around 4.00 PM and keep over night and make idly for the morning breakfast. The next day morning it will be fermented and raised in quantity. A well fermented batter gives,soft and tasty Idlies. Hope you can see the batter raised and see the batter standing stiff like a foam.
  13. How to make idli step 5
  14. The consistency should be like this to get a spongy soft idli. If its heavy and not fluffy and light, then idlies also will turn hard.I have my Idly pot given by my MIL,its gives soft idlies which after getting cold too doesn't form a layer(dry).
  15. How to make idli step 6
  16. I use cloth in it to cook the idlies, you can make with the ordinary idli cooker too. When you use idli plate without cloth in the idli cooker,grease the idli plates with sesame oil before pouring the batter. After it gets cooked, you have to take it out and let it sit for 1 minute so that the idli comes out without sticking to the plate. Steaming idli will take around 8-10 minutes.
  17. How to make idli step 7

Some Notes:

  • I grind urad dal first,but my MIL says if ground in larger quantity,urad dal batter,if ground and kept first has tendency to become watery. But as I grind only 1/2 cup , I grind Urad dal first.(Its because,if we grind rice lastly,its easy to wash 😛the grinder )
  • The steps I have given only the water quantity and the time it took for the urad dal I have,so take it as a rough idea and use water accordingly and grind till you get a smooth batter!
  • If your urad dal is not a good quality,the batter will become watery and it will not be white comparatively.
  • You can only test the quality of urad dal by grinding it,so if the first time you don't get volume and the idly turns hard,next time just increase the quantity,for me I usually add double the amount mentioned if its not a good quality.(Add more water while grinding,even if it becomes bit watery).
  • If the urad dal quality is not so good, You can soak either sago or aval/poha/rice flakes 1/4 cup,along with rice which makes idlies more softer. Also adding 1/2 cup of cooked rice while you grind rice makes idly softer.
  • Even if you buy a good quality urad dal,it will give you more volume only for 2-3 months,old dal won't give volume..So dont buy in bulk and keep. 
  • Cooking time of the idlies just differs,it depends on the size of the idly pot,approximately 8-12 minutes.. Mine is a tiny with only two plates,so it takes hardly 5 mins :)
  • Don’t stir the batter when you make idlies. If idli falls flat, you can consider stirring slightly. 
  • If idli falls too flat (chappai) then that means urad dal quantity is too much.
  • I make first two days idlies (after we keep in fridge,the batter raised will again shrink a bit in volume),and the remaining batter dosa,utappam or paniyaram…
  • The batter if you grind in proper way,will be light and frothy,which gives you a soft idly. If the batter itself is heavy,then you get idlies in harder side. That means you have to add more water in urad dal batter next time you grind.
  • Make sure to grind the rice batter not too watery. Add water more for urad dal batter only.
My kid loves both idli and dosa. This batter is perfect for making idli, dosa and uthappam too. For making dosa, you have to spoon required amount of batter and mix little(very little) water and mix well. Then make dosa. This is for even spreading and to get golden brown dosa! Here is a video to help.

Here’s my dosa with sambar, Mint chutney, and Idli podi :)


Thursday, July 8, 2010

Sorakkai kootu recipe | Bottle gourd kootu

Surakkai kootu
When ever I hear the name of this,it always remembers me a saying-if any one interferes and annoys when two people are talking and asks what are they talking,they say : “சொரக்காய் கூட்டுக்கு உப்பு பத்தல”.😀. I don't know the story behind that,if anyone knows please do share ! I made this as per my MIL’s instructions when I was there. She usually makes dosa by grinding this along with rice. Comes out very soft,will blog surely in future.  My mom too makes two versions in this kootu. And I am a big fan of it too,recipes will sure blog in future. My mom adds sugar and makes this sweet. Also she makes a complicated dish with small small rice balls(as they make for paal kozhukattai),which is also a sweet version,it will be just awesome,really!!
Here’s my MIL’s salt version of the kootu. I was not able to concentrate on pictures,still managed to click some. Recipe is very very simple.

Check out my Sorakkai adai, sorakkai adai (Lauki paratha recipe) too!

Bottle gourd kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4


Bottle gourd, finely chopped - 2 & 1/2 cups

Salt & water - As needed

To grind

Coconut,grated - 1/4 cup

Rice flour - 1/2 tsp

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Red chillies - 3


  1. Peel the skin and remove the centre soft portion of the veggie.
  2. Bottlegourd
  3. Chop them finely.
  4. Chopped finely
  5. Boil it with little water(just to immerse) and salt and cook till done.
  6. Just to immerse
  7. Grind the coconut with rice flour and water,to a smooth paste and add it to the cooked veggie.
  8. Added coconut and boiling
  9. Mix well and boil for 2 minutes and temper with the items given under the ‘To temper’ table. Enjoy as acoompaniment for rice.
  10. Kootu

Is it not so simple? 😊

Sunday, July 4, 2010

Easy potato murukku recipe, how to make potato murukku

Potato murukku recipe
Potato murukku is not only tasty but also easy to make as it has only rice flour and no urad dal flour needed! I made this two weeks back for my in laws when I visited them. I learnt this from my MIL,I have made this so many times,every time this has come out successfully. It uses potato as ingredient and no urad flour😅. My MIL herself liked my murukku very much💃,which is the best credit for me. Do try yourself,sure this will come out great!
I have used the idiyappam flour which is very hand for me in various dishes.. The brand I buy is very fine powder in texture,so if you are trying with idiyappam flour make sure your flour is the fine in texture too.

Potato murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    Makes: 15 murukku | Author: Raks anand
Learn how to make potato murukku, not only tasty but also easy to make as it has only rice flour and no urad dal flour needed. With step by step pictures.


Rice flour - 2 cups

Asafoetida - 1/4 tsp

Cumin seeds - 1 & 1/2 tsp

Salt - As needed

Water - As needed

To Grind

Potato - 1 

Butter - 1/4 cup (Measured melted)

water - 2 tbsp

how to make potato murukku

How to make potato murukku:

  1. Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
  2. how to make potato murukku Butter, potatohow to make potato murukku Dry ingredients
  3. Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
  4. how to make potato murukku Mixhow to make potato murukku Dough
  5. I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
  6. Type if murukku press plateFill the dough in the murukku press
  7. I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
  8. While pressing- picture courtesy,Ajay!Pressed
  9. Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles as shown in the above picture.
  10. When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
  11. After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
  12. Drain the murukkus in kitchen towels.
  13. DrainingIn kitchen tissue


  • The dough has to be in a correct consistency,should not be sticky.
  • If the murukkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.
  • If you make with more than two cups,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in colour as the time passes.
  • You can replace cumin with omam.
  • When you press the murukku,just press one layer in a spread manner,dont layer more as it will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
  • You can replace butter with vanaspati or oil.
  • I donno why but my MIL and mom adds either a copper coin or a piece of tamarind before they start frying the first batch of murukkus.
Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!

potato Murukku

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Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos