Monday, May 30, 2011

Chapati noodles recipe | Chapathi noodles | Dinner ideas


I had chapati noodles for the first time in one of my cousin’s place. Then saw this recipe in Vijay Tv’s Suvai Ula. I had some leftover chapathis today morning and wanted to try this and have it for lunch. I just made it the usual way I make fried rice / this one . This is sure a kid’s menu and you can give this to your kid when he come back hungry from school.

Chapati noodles recipe

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


Chapati - 3

Onion, cut length wise - 1

Cabbage,carrot,capsicum,cut into thin strips - 3/4 cup altogether

Garlic - 2 pods,crushed

Pepper powder - 1/4 tsp

Sambar /red chilli powder - 1 tsp

Green chilli(optional) - 1

Lemon juice - 1/2 tsp

Soy - 1/2 tsp

Tomato/chilli sauce - 1 & 1/2 tsp

Salt - As needed

Coriander & spring onion,chopped - 1 tblsp each for garnish

Olive oil/ any cooking oil - 3 tblsp

chapati noodles


  1. Stack the chapatis and cut them first into 4 quarters and cut them into long thin strips.
  2. DSC_3497 DSC_3499
  3. Heat a pan with oil and add crushed garlic first followed by onion and green chillies. Fry for a minute and then add the vegetables carrot,cabbage and capsicum,frying each for a minute.
  4. Ingredients DSC_3504
  5. Lower the flame,add the sauces and pepper powder,sambar powder,little salt(chapati has salt,so add very little).Stir well and add the cut strips of chapati and toss well in high flame to mix thoroughly.
  6. DSC_3505 DSC_3508
  7. Lastly Garnish with finely chopped coriander and spring onion and serve immediately.
  8. Add chapati strips 


  • You can make this simple like upma,just add sambar powder to make it spicy.
  • The above recipe serves only one person.Adjust accordingly if you want to prepare for more. 
I had this with raita,tasted great with it!
Chapathi noodles1

Friday, May 27, 2011

Chikoo milkshake recipe, sapota milkshake

I love chikoo fruit very much, but trying chikoo milkshake for the very fist time, loved it! My kid too loved it… The chikku we get here in local markets is so very different from our Indian Chiku.What we get in local market is Vietnam chiku,its firm,smooth and large rather than our Indian fruit,which is soft and a kind of grainy in texture. After mom’s endless advice to consume this fruit(one among a set of ‘to eat healthy things’ advices...hehe) I bought both the chikkus we get here. Anyway I used the Air flown Indian chikoo for this,that I bought from Mustafa…

Tuesday, May 24, 2011

Dum aloo recipe | Aloo dum recipe


I wanted to try Dum Aloo recipe for so long,but never happened. Each time when I buy small potato,I end up in making other small potato recipes like small potato curry or small potato biryani. Even Priti always complains I never try any recipes reminded that I wanted to try this recipe of hers. So,yesterday I tried her recipe for dinner as side dish for roti. Vj just loved it a lot,he is not a big fan of paneer,so it was quite a welcome change for him from the usual paneer side dishes I make.

Dum aloo recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time15 mins     |  Cook time: 35 mins     Serves: 4

Small potatoes - 20

Onion - 1

Tomato - 1

Curd - 1/2 cup

Red chilli powder - 2 tsp

Coriander powder - 1 tsp

Garam masala powder - 1/2 tsp

Turmeric powder - 1/8 tsp

Ginger garlic paste  - 2 tsp

Coriander leaves,chopped - 3 tblsp

Lemon juice - from 1/2 of a lemon

Salt - as needed

Oil - 1 tblsp

To roast & grind

Onion - 1

Black cardamom - 1

Cloves - 2

jeera - 1 tsp

fennel - 1 tsp

Cashews - 10

To temper

Oil - 1 tblsp

Cinnamon - 1 piece

Bay leaf - 1

Red chillies - 2



  1. Pressure cook potatoes for 2 whistles and peel the skin,prick it here and there with fork.Heat a pan with oil and roast the potatoes until golden.Make sure you keep it turning in between to ensure even browning.
  2. d1-horz
  3. In the same pan,fry cardamom,cloves,fennel,jeera,cashews and onion. Grind it with little water to smooth paste.
  4. d3-horz
  5. Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent.Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
  6. d5-horz
  7. Add chopped tomatoes,salt and fry till mushy. Add chilli powder,turmeric,coriander and garam masala powders.
  8. d7-horz
  9. Fry  in medium flame,till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
  10. d9-horz
  11. Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
  12. d11-horz
  13. Simmer for 5 minutes and garnish with lemon juice and coriander leaves,after switching off the flame.
  14. d13-horz


    • You can deep fry the potatoes.
    • As I don’t like curd much in gravies,I reduced to half as the original recipe and added lemon juice.
We had it with roti,but this goes well with any mild pulao.

Thursday, May 19, 2011

Poosanikkai thayir pachadi recipe, Ash gourd raita

ashgourd-poosanikkai thayir pachadi
This is one of the easy recipes I learnt from my SIL here in SG. This is very very easy to prepare,yet makes an wonderful accompaniment for sambar rice or any other rice dishes.So I wanted to blog this recipe for long time. All the recipes I learnt from her are delicious but made with less effort! Try this with any stuffed parathas too,it would be nice…

Poosanikkai thayir pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - sides
Prep Time15 mins     |  Cook time: 10 mins     Serves: 2


Ash gourd/poosanikai/white pumkin – grated - 1 cup

Curd - 1/2 cup

Salt - as needed

To grind

Coconut,grated - 1/4 cup

Green chillies - 3 - 5

Jeera/cumin seeds - 1/2 tsp

Water - as needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Asafoetida - 2 pinches



  1. Remove the seeds and centre soft part of the ash gourd and peel off the skin too. Grate it.
  2. grated
  3. Take it in a microwave-able bowl and cook for 4 minutes in high. Make sure you stir in between twice.
  4. cooked
  5. Grind the items given under ‘To grind’ table to a smooth paste and mix it with the cooked ash gourd.
  6. to grind
  7. After cooled down,mix in the curd.
  8. curd
  9. Temper with the items given under ‘To temper’ table and mix well.
  10. temper

  • You can skip the microwave part and have it raw.
  • You can also sauté the grated ash gourd stove top,instead of microwaving! 

Serve as an accompaniment for rice! We had it with Poondu kuzhambu,Paruppu thogayal…blissssssssss😍.
Poosanikai thayir pachadi

Monday, May 16, 2011

Khara bun recipe, eggless khara buns

I love savoury baking a lot than baking cake or cookies… I have tried this buns for 2-3 times and I just simply love it. I am now hooked to my pizza base dough and use it as basic dough for other bakes like I have used for Garlic buns and Stuffed masala buns too.This time I have replaced a part of maida with atta with no compromise in taste.This is simple and you can make it for either BF or for tea time snack…
Khara buns


Maida/All purpose flour 1 cup
Wheat flour 1/2 cup
Active dry yeast 1 tbsp
Milk 1/4 cup
Water 1/4 cup
Olive oil 1/8 cup
Sugar 1/2 tbsp
Salt 3/4 tsp
Chopped garlic 1 tbsp
Chopped coriander 1 & 1/2 tbsp
Chilli flakes 1 tbsp
savory buns
  1. Sieve the flours together in a large bowl and make a dent in the centre. Heat the milk and water little(luke warm) and add sugar,yeast to it and mix well to dissolve yeast completely.
  2. Optional step if you are not sure about the yeast quality: Proof the yeast before using in the recipe. Yeast smell dominates because it have not worked properly in the dough. So first mix and dissolve yeast completely in luke warm milk +water + sugar. It should be luke warm, not hot, otherwise you may kill the culture. Once completely dissolved, keep aside for 5 to 10 minutes. It should raise and become frothy. Now, use this to make the dough. If the milk doesn't raise or froth, it is not active yeast, it will not give good results, so better change your yeast, always use fresh stock. 
  3. Pour this mixture in the dent, add olive oil,salt,chopped garlic,coriander and the chilli flakes and gather to make a pliable and loose dough.
    Kara bun
  4. Apply oil over the dough and cover the mouth of the bowl with a cling wrap with enough room for the dough to rise.Keep in a warm place for an hour.
  5. After an hour the dough should have raised well(refer picture).
  6. Punch down the dough and make six equal sized balls and arrange it in a greased baking tray. Pre heat the oven to 190oC . Till then the dough balls we have made will again rise a bit.
    b4 baking
  7. Brush the buns with milk and bake the buns at 190oC  for 13-15 minutes or untill the top starts turning golden colour.
    after bake
  8. Brush again with butter on top..
and enjoy with butter when its still warm!! Khara buns Notes:
  • The dough should be very pliable and soft,if its stiff and tight you may not get soft buns.
  • If your dough doesnt rise then your yeast is not active,you may not get soft buns either.
  • Tastes and smell great even after cooling down.
  • You can add along chopped green chillies too for extra hotness!

Tuesday, May 10, 2011

Mango pachadi recipe, How to make manga pachadi

Mango pachadi is a must recipe in Tamil New year's day. Neem flowers are added to the mango pachadi when made on Tamil new year's day.
Mangoes everywhere and I got two mangoes from Chennai and I decided to make one ‘maanga pachadi’ my hubby’s favourite, and will make Mango rice,my favourite with the remaining mango … Usually mango pachadi recipe either has no coconut or grated coconut will be added at the end. But my MIL adds smoothly ground coconut and that makeGood night 🌛🌜 s it special to blend well the salty,sweety,tangy tastes together.
 Full video on how to prepare mango pachadi

If you are making for Tamil new year, just garnish(or temper) with dark roasted neem flowers. So that on the new year's day, you taste all the six tastes and treat all the emotions throughout the year equally

  1. Sweet (இனிப்பு) - from jaggery,
  2. Salt(உவர்ப்பு/உப்பு) - from salt,
  3. spice (காரம்) - green chilli,
  4. sour(புளிப்பு) - Mango,
  5. bitter (கசப்பு) - neem flower and
  6. Astringency (துவர்ப்பு)  - mango/Turmeric in one recipe.

Mango Pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 2


Raw mango,sliced - 1 & 1/2 cups

Jaggery ,powdered - 1/4 cup or more if needed

Salt - 1/8 tsp

Coconut - 1/4 cup

Turmeric - 1/8 tsp

To Temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Green chilli - 2,slit

Curry leaves - from a sprig


  1. Boil the sliced mangoes with water to immerse it. When it boils,just drain the water completely.
  2. How to make mango pachadi1 How to make mango pachadi1a
  3. Add salt,turmeric and 1/4 cup water and cook the mango till soft.
  4. How to make mango pachadi2 How to make mango pachadi2a
  5. Add jaggery and boil till it dissolves. Add smoothly ground coconut and bring to boil.
  6. How to make mango pachadi3 How to make mango pachadi3a
  7. Season with the items given under ‘To Temper’ table. Mix well and serve as accompaniment for rice. 
  8. How to make mango pachadi4 How to make mango pachadi4a


  • The whole cooking has to be done in medium flame to avoid burning.
  • The first step is to remove the sharp sourness from the mangoes.
  • If you dont have jaggery you can add sugar, my mil adds sugar mostly which gives a great colour too.
  • My jaggery was very old so it was dark in colour too,so the colour of the pachadi varies with the jaggery/sugar we are using.
Mango pachadi is a family favourite at my in-law's place 😊…


Friday, May 6, 2011

Kathirikai kari recipe/ Brinjal curry with garlic

Kathirikai Kari

Back after a hectic trip to the most awaited wedding in the family. Thanks to the fellow blogger friends,who poured in hearty comments generously though I was not visiting your blogs for past 3 weeks 🙏🏻. And coming to the recipe, this is another trademark recipe of my MIL. I learnt this recipe from her and this time I wanted to click pictures while she makes the curry and wanted to blog it,unfortunately could not.She told the recipe and method and asked me to blog later. She made this for me specially on the day we were leaving back to SG,how sweet 😊 !!

Monday, May 2, 2011

Sandesh recipe, Paneer dessert recipes


I have not tasted sandesh anywhere else,just tried for the first time and tasted. With very less ingredients,you can enjoy this yummy paneer sweet. This paneer sweet recipe is so easy to make and perfect for gifting your friends and family as its easy to make if chenna is ready. I have added pistachios to this to make it more special, but you can make it plain.

Sandesh recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 1 hr for making chenna    |  Cook time: 15 mins    Makes: 8- 10


Full cream milk - 1 litre

Lemon juice - From 1 lemon

Water - 2 tbsp

Sugar (powdered) - 7 tbsp

Corn flour - 2 tsp

Pistachio - 2 tbsp

Green food colour - 3 drops


  1. Boil milk. Dilute lemon juice with water and add it to the boiling milk and keep stirring till the milk curdles completely.
  2. DSC_2866DSC_2871
  3. Strain the paneer/Chhena in a muslin cloth(I used one of my dupattas). Hang it for 1/2 hour or till all the water drains. I just squeeze excess water now and then in the 1/2 hour
  4. DSC_2876Sandesh
  5. Grind this chhena with sugar and corn flour in mixer until smooth.
  6. DSC_2884DSC_2885
  7. Take a non stick pan and heat this mixture on very low heat for 8-10 mins. Take care not to change the paneer colour. I added the green colour in this stage,while heating the mixture.
  8. heat in panAdded colour
  9. When the mixture turns dry and thick remove from fire and transfer to a bowl. Add the powdered pistachios and the green colour.
  10. DSC_2890
  11. Knead well and make into desired shapes. Decorate with pistachios. Keep refrigerated till serving time.
  12. knead


  • Tastes best when served chilled …
  • Adding corn flour and pistachio powder is optional. I have not tried though without those two ,but saw in another cook book without those.
I just made it round and simple,you can try different moulds and even make interesting shapes!!

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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