Friday, February 25, 2011

Thakkali dosai recipe, Tomato dosa recipe

Tomato dosa
Thakkali dosai is an easy breakfast fix, that you can make with simple ingredients at home. I came to know that this variety of dosa can be made through one of my roommates Usharani, during my hostel days.I tasted the dosa and it was very similar to the dosa my mom makes just by grinding rice and fermenting it for the next day. And this dosa need not be fermented as tomato is there for tanginess! We all love this,family favourite. Sorry I could not click stepwise this time.


Idly rice 2 cups
Red ripe tomatoes 3
Red chilli powder or red chilli 1 tsp or 4 
Salt and water As needed
To temper:
Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Asafoetida 2 generous pinches
Curry leaves (optional) 1 sprig
Onion 1, chopped finely

Tomato dosa steps


  1. Soak rice for minimum 3 hours. Grind it in mixer or grinder along with tomato,redchilli.
  2. Add required salt and water. Consistency should be watery than our usual dosa batter.(slightly thick than rawa dosa batter)
  3. Heat tawa and add 2 tsp oil,temper with mustard,urad dal,curry leaves,asafoetida and then fry onion till just transparent and add it to the batter. I usually do this with coconut oil as it adds a great flavour.
  4. Pour in the heated tawa with drizzle of oil,cook on both sides. Serve with coconut chutney.
Tomato dosa
๐Ÿ–‹I usually soak rice overnight and morning grind it in mixer,make it for breakfast…
Do not ferment overnight or more than 3 hrs as it will make the dosa stick to pan.
Do not add tomatoes than mentioned as it will make the dosa sticky as well.


Tuesday, February 22, 2011

Vegetable korma, subz korma with coconut milk

Hyderabadi subz korma tasted like a rich vegetable stew,but this is with paneer. Its truly restaurant kind of recipe…Also very spicy,don’t underestimate by looking at the colour of the gravy! No more jotting, straight to the recipe!
Hyderabadi subz korma


Baby corn 4
Cauliflower 6 small pieces
Frozen peas 1/4 cup
Paneer cubes 1/2 cup
Ginger garlic paste 1 tsp
Green chilli 2
Garam masala 1/2 tsp
Chilli powder 1/4 tsp
Pepper powder 1/4 tsp
Milk 1/2 cup
Coconut milk 1/2 cup
Cream (optional) 2 tbsp
Salt 1 tsp
To temper:
Ghee/oil 2 tbsp
Clove 2
Cardamom 1
Cinnamon 1 inch piece
Jeera 1/2 tsp

White kurma

Step by step method for hyderabadi subz kurma:

  1. Fry onion,with green chillies in a tsp of oil and grind it to a fine paste.Keep aside.
  2. Fry onion and green chilli Grind to smooth paste
  3. Heat ghee/oil in pan and temper with the items given in the ‘to temper’ table in order. After the cumin seeds splutter,add the ground paste,ginger garlic paste and fry for 2 minutes. Add 1/2 tblsp water and cook for half a minute.
  4. Fry  till water evaporates
  5. Add the vegetables and fry for 2-3 minutes in medium-low flame.Add the powders-garam masala,pepper,red chilli.give it a stir and add 3/4 cup water. Cover and cook until all the veggies gets cooked well yet bit crunchy.Takes 6-8 minutes.(I forgot to add the powders in this stage and added in the next step!)
  6. Add vegetables Cook veggies
  7. Add milk,coconut milk and cream(if desired),I dint add cream and lastly paneer and give it a boil. Dont let it boil for long time,just give it a boil in low flame.
  8. Add paneer and coconut milk Garnish
  9. Garnish with coriander leaves and serve with roti or any variety rice!

  • You can add the vegetable of your choice and try.
  • While frying never let the onions brown as it will spoil the colour.
  • The veggies are cooked yet crunchy in this korma!
  • You can reduce the oil/ghee quantity,if you want.
Hyderabadi subz korma

Friday, February 18, 2011

Tiffin sambar recipe, moong dal tiffin sambar


Learn how to make moong dal tiffin sambar, perfect to go with tiffin items like idli, dosa, pongal, upma etc. Step by step pictures post. I make this very often and now hooked to this recipe,as my kid always wants sambar for idli/dosa.. I like it best with pongal. The mild taste makes the sambar perfect for dunking the tiffin items in it and have generously.  Check out my other tiffin sambar with toor dal, fresh ground spices.

Tiffin sambar with moong dal recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time15 mins     |  Cook time: 25 mins     Serves: 4


Moong dal/paasi paruppu - 1/3 cup

Onion,chopped - 1/2 cup

Tomato - 1 

Green chillies - 2 

Brinjal,small - 2 

potato - 1 

carrot,small - 1 .

Tamarind extract - 1 tblsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/8 tsp

Jaggery - 1/4 tsp

Coriander leaves,chopped - 2 tblsp

Curry leaves - few

Salt and water - as needed

Sambar powder: Roast in 1/2 tsp oil and powder coarsely

Channa dal/kadalai paruppu - 1 &1/2 tblsp

Coriander seeds - 1 & 1/2 tsp

Dry red chilli -  4 

Fenugreek seeds - 1/2 tsp


To Temper

Oil/Ghee - 2-3 tsp

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Asafoetida - 1/4 tsp



  1. Pressure cook dal for 3 whistles,mash and keep aside.Chop onion,vegetables,,tomatoes,slit green chillies.
  2. Heat kadai/pan with oil/ghee and temper with the items given under ‘To temper’ table in order.
  3. Add onion and fry till transparent. Add the vegetables and tomato together and fry in medium flame for 2 minutes.Add little salt while frying for easy cooking of the vegetables.
  4. fry
  5. Add required water and the tamarind and boil till the vegetables get cooked.Add the curry leaves,coriander leaves,salt, asafoetida and jaggery. Lastly add the sambar powder and bring to boil.
  6. boil,add sambar powder
  7. Add the cooked dal and mix well.Adjust water as needed to get a sambar consistency. Bring to boil and garnish with coriander leaves.
  8. add dhal, boil


  • The sambar is very mild,so perfect for kids,my son loves this!
  • Add tamarind less as mentioned,that’s the speciality of this sambar..


Serve with idli/dosa or pongal or you can have it with mini idlies as I did that day for dinner ๐Ÿ™‚ ! Top with sesame oil or ghee if desired..

Tuesday, February 15, 2011

Moong dal kebab recipe

Moong dal kebab recipe with full video, step by step pictures. Colourful capsicums made the kebab look lovely. My hubby is a great fan of kebabs,he always loves it..I have tasted kebab only once and had no idea about the recipe. And When I tried this kebabs at home for the first time,even I loved it and no doubt my hubby loved it too! So will make this very often here after in weekends.


Recipe Source: Nita mehta’ s cookbook
Split moong dal/paasi paruppu 1 cup
Ginger 1” piece
Garlic 8 flakes
cumin seeds/jeera 1 tsp
Garam masala 1 tsp
Red chilli powder 1 tsp
Bread 3 slices
salt 1 tsp(adjust)
Chopped finely,3 different colours of capsicum 2 tbls each
Onion 1/2,chopped
Oil 3 tblsp


  1. Soak dal for atleast 2 hours. Drain water and grind it along with ginger,garlic and cumin seeds to a thick paste.Soak the skewers for an hour,too in water if you are using wooden skewers.
    grind ground
  2. Heat a heavy bottomed pan or a non stick pan with oil and add the ground paste. Keep stirring until the dal changes in colour(gets cooked) and the mixture becomes dry.It should not stick in the pan.
    fry in a pan note the colour change
  3. Remove the brown crust in the bread slices and give it a quick dip in water and squeeze out the excess water. Mash it and add it to the dal mixture. Add the masala powders,salt and mix well.
    Add bread,powders Mixed
  4. Pre-heat the oven 230oC meanwhile.
  5. Divide into 12-15 equal portions.Take a portion of the dough and stick it in the skewer along the length as shown in the picture. Lastly press the mixed,colourful capsicums and the onions on the outer of the kebabs.
    Stick to skewer Stick the capsicum and onion
  6. Brush generously with oil and arrange them in the tray lined with greased aluminium foil. Bake it for 15 minutes or until the ends of the kebabs starts turning golden brown. Turn it over in between(take care not to keep the oven wide open for long time,and also dont get hurt by the hot oven).
    colourful kabab ready to bake
  7. serve hot with green chutney and vegetable salads!
Sheek Kebab
  • The original recipe calls for massor dal instead of moong dal,I tried it with moong dal.
  • Also the original recipe ask you to deep fry. You can either deep fry or bake it. If you dont have oven also you can try it on grill pan,stove top method too!
  • You can use ginger garlic paste too insted grinding it along with the dal.
  • Gulnar means ‘soft’ and the kebabs really do justice to the name –its very soft inside and crisp outside…
  • As I am making for the fist time,please dont mind the uneven shapes ..hehe
  • I made less quantity than the mentioned recipe above.

Friday, February 11, 2011

Lemon aval recipe, Lemon poha

Lemon Poha/ Aval
Lemon Aval recipe, an easy breakfast recipe for a quick fix for hurry burry mornings! I have endless ๐Ÿ˜ love towards tangy items~puliyogare,puli sadam,puli kuzhambu,lemon oats,lemony chutney… ๐Ÿ˜‹. And this one adds on the list above,can be made with less effort,no cutting process๐Ÿ˜Ž…Even bachelors can adopt the recipe and try.
Lemon Poha

Puli Aval recipe

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


Aval/Poha,thick variety - 1 cup

Lemon Juice - from 1 small lemon

Salt - 1 tsp

Turmeric - 1/8 tsp

Sesame oil - 1 tblsp

Asafoetida - A pinch

To temper

Sesame oil - 1 –2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Red chillies/green chillies - 2-3 nos

Curry leaves - A sprig

asafoetida - 1/8 tsp

How to make lemon aval method:

  1. Wash the aval and soak in warm water(gets ready quickly) or ordinary water. The water level should be just enough to immerse,so don’t add more than that.Mix salt,lemon juice,little turmeric and asafoetida in this water itself and mix it,so that the aval absorbs everything.
  2. lemon aval step 1
  3. After 10-15 mins,the aval should have absorbed all the water.
  4. lemon aval step 2
  5. Now heat a pan with oil and temper with the tempering items given in the table ‘To Temper’, in order.
  6. Temper
  7. Add the aval and give it a stir to mix well.
  8. add poha
  9. Just reduce the flame to low and cook covered for 6-8 mins.
  10. cooked
  • If you are concerned about the vitamins in the lemon,add lemon juice after the poha gets cooked.before removing from fire)
Add the sesame oil at end and enjoy your lemon aval!
Lemon Poha

Monday, February 7, 2011

Cabbage paratha recipe, how to make cabbage paratha

Cabbage paratha
       I tried this paratha for first time when my kid got cabbage as ‘Vegetable of the week’ in his school. This was perfect for his lunch box and he loved it a lot and brought back empty lunch box back home๐Ÿ‘! I too loved the taste very much and this is sure going to be a regular item at home,as it makes me and my kiddo consume some vegetable! There are two versions of cabbage paratha,one is this version and the other is stuffed cabbage paratha,but I love this version as this is easy and mess free job at the early morning hurry buries๐Ÿคž… Do try this yourself,if not so far and you too will agree with me..

Cabbage parantha

Easy Cabbage paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 15 mins    Makes: 4


Wheat flour - 1 cup

Cabbage,chopped or grated - 3/4 cup

Green chilli - 2, finely chopped

Sambhar powder or red chilli powder - 1 tsp

Ginger,very finely chopped - 1 tsp

Coriander leaves,chopped - 2 tbsp

Oil - 1 tbsp

Salt - As needed

Water - As needed


  1. Mix flour,cabbage,green chilli,sambar powder,coriander,salt,oil and ginger well and then sprinkle water little by little to make a stiff,non sticky,yet pliable dough
  2. ingredientsdough
  3. Roll in to thin parathas with generous flour dusting.Toast in tawa both sides until golden brown spots appear.Drizzle oil if desired.
  4. rolledtoast


  • I have tried both grating and chopping the cabbage,both comes out very nice,if you are grating the cabbage,one thing you have to be careful is with water quantity,takes very very less water.
  • Adding oil in the dough helps to make the parathas soft and rolling easy…You can add oil in the dough and reduce accordingly while cooking.
  • Ginger is very nice add to this paratha,so make sure you add it.
  • Refer side bar for the sambar powder recipe.
Serve with any kind of raita or even tastes great with curd and pickle.
Cabbage parata

Thursday, February 3, 2011

Papaya honey smoothie

I have never tried anything with papaya,just eat the fruit until I saw Bharathy’s papaya milk shake. I tried very soon after she posted. This is a recipe I saw in a cookbook but with lots of other ingredients,but I tried it and made it simple. This is perfect to have it with breakfast and makes you feel ‘full’.
Papaya Honey Smoothie

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