Monday, August 29, 2011

Sweet potato buns / Rolls and Announcing and event

    I had a lone sweet potato after making some other recipe and was thinking what to make with it. Then saw this Sweet Potato Buns recipe in a cookbook I took from the library (The Best Veggie Burgers On The Planet – by Joni Marie Newman). I was more than happy to try it out. And I always wanted to experiment buns with longer kneading time, as my previous attempts has no much kneading time. 

Thursday, August 25, 2011

Vazhaipoo vadai recipe (Vazhaipoo vadai)

  I rarely make vazhaipoo vadai, most of the times I make vazhaipoo poriyal. Usually, for making vazhaipoo vadai, the mixture is ground bit smoother than we do for the masala vada, but I do grind more coarse as I like that way. You can adjust this as per your preference. But its yummy both ways and that’s really what counts right?

Banana-blossom-fritters copy
      If I make vadai, I only make with 3/4 th or 1/2 of the banana blossom. So out of laziness to use the vazhai poo in two halves, I most of the time make poriyal. This vadai just might be me and my hubby’s favourite though next to poriyal as it is a healthier choice.

Vazhaipoo Vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 4 hrs Including soaking time    |  Cook time: 30 mins    Makes: 15
Click here to read vazhaipoo vadai in tamil


Vazhai poo,cleaned chopped - 1 & 1/2 cups

Channa dal - 3/4 cup

Urad dal - 2 tblsp

Raw rice - 2 tsp

Green or red chilli - 4-5

Fennel seeds or jeera - 1 & 1/2 tsp

Onion, chopped - 1/4 cup

Asafoetida - 1/8 tsp

Coriander leaves,curry leaves,Salt - As needed

Oil - For deep frying

To see how to clean vazhaipoo, refer here.


  1. Soak dals,rice together for 3 hours.In blender, grind chilli, jeera/fennel first and then add the dal,completely drained from water and grind coarsely. (you can do it in two batches)
  2. DSC_4863
  3. Then add the chopped vazhaipoo and grind to your desired consistency.
  4. DSC_4864
  5. Transfer to a mixing bowl and add the chopped onion,salt,asafoetida,coriander,curry leaves.Mix well.
  6. DSC_4866
  7. Heat oil in kadai and make medium sized patties/vadai in your palm. Grease your hands with water.
  8. DSC_4868
  9. Drop the vadai in oil and cook in medium flame. You can fry 4-5 at a time. Fry both sides until golden and crisp or until the inside gets cooked well.
  10. DSC_4872
  11. Drain to paper towel and enjoy hot. Its very flavourful even when its cooled down.
  12. DSC_4873


  • Make sure u don’t add any water while grinding. the water in dal and vazhaipoo itself will be enough.
  • If you grind smooth, cook in medium flame to ensure cooking inside the vadai.

Now go forth and enjoy the tasty vadais with chutney of your choice. I like it even as such without any sides.



Monday, August 22, 2011

Aloo bhindi masala gravy recipe | Side dish for roti

 I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

Aloo bhindi masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch side dish
Prep Time: 15 mins    |  Cook time: 35 mins    Serves: 4


Ladies finger(small) - 14 tiny

Potato - 2

Oil - 4 tblsp

Red chilli powder - 1/2 tsp

Coriander powder - 2 tsp

Garam masala powder - 3/4 tsp

Turmeric - 1/8 tsp

salt - As needed

To grind

Onion - 2

Tomato - 2

Green chilli - 5

Garlic flakes(small) - 6

Coriander leaves - 2 tblsp

To temper

Oil - As needed

Jeera - 1 tsp


  1. Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check.
  2. ab1-horz
  3. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.Turn/toss to ensure even cooking. carefully drain the ladies finger from oil.
  4. ab2-horz
  5. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.Temper with jeera.
  6. ab3-horz
  7. Add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.Mix well and fry in medium flame until oil oozes out and raw smell goes away.
  8. ab4-horz
  9. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.
  10. ab5-horz


  • Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked.
  • A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea.
  • I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it!

Garnish with coriander leaves if desired and serve with roti or mild pulavs. Aloo-bhindi-gravy

Thursday, August 18, 2011

Uppu seedai and vella seedai | Gokulashtami recipes

Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami. Gokulashtami recipes. With tips and tricks for seedsi not bursting  and prepare perfect seedai at home!
I am making Uppu seedai and vella seedai for the first time for Gokulashtami. This has been always a nightmare as I am so afraid of bursting of seedai… Thank God it didn't this time. Before this,3 years back I had that experience. After that I had never thought of attempting. Now I thought its high time to attempt again, thanks to the blog world, seeing all the seedai recipes around, I too got confidence that I will get it right too.

I always missed my mom’s seedais after marriage😞. Terribly missed😭. I now know the trick, I will not even wait for the festive days,will make this now and then when ever I feel like eating this😬. Its been some 4-5 years since I had home made seedais😪.
For preventing seedai from bursting, the trick is to let the steam that builds up while frying to escape. By rolling it not so smooth and letting some cracks here and there. If the water content is more or you roll it too tight and smooth, the seedai may start bursting.

How to make uppu seedai, full video :

WARNING : For safety, be at safe distance after dropping the seedais in hot oil. Please go through the tips section a the bottom of the post before making seedai.

Uppu seedai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 2 Hours    |  Cook time: 20 mins    Makes: 2 cup seedais

Click here for cup measurements


Raw rice (I used sona masoori) - 1 cup

Urad dal flour - 2 tbsp

Gram flour/ pottukadalai flour - 1 tbsp (optional)

Butter - 2-3 tbsp

Sesame seeds - 2 tsp

Asafoetida - 1/4 tsp

Salt & water - as needed

Oil - For deep frying

Grated coconut - 3 tbsp


  1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
  2. How to make uppu seedai step 1
  3. Grind it to a fine powder in a mixer.
  4. How to make uppu seedai step 2
  5. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
  6. How to make uppu seedai step 3
  7. Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.
  8. How to make uppu seedai step 4
  9. Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
  10. How to make uppu seedai step 5
  11. Give a fry for coconut gratings too. Just fry till excess moisture is gone. Now sieve again both the roasted flours together.
  12. How to make uppu seedai step 6
  13. Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.
  14. How to make uppu seedai step 7
  15. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently.
  16. How to make uppu seedai step 8
  17. Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes.
  18. How to make uppu seedai step 9
  19. Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches.Cook in medium flame. stir in between to ensure even cooking.
  20. How to make uppu seedai step 10
  21. Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.
  22. How to make uppu seedai step 11

 Crisp and flavourful seedai,ready to munch on…..
uppu seedai recipe

My mom makes Vella seedai very well,though I could not get it that good, I managed to get  unbroken seedais. Excuse the colour 🤪. I add less jaggery. If you are sweet toothed you can increase the jaggery quantity.
vella seedai recipe
How to make vella seedai full video

Vella seedai recipe

Prep Time: 2 Hours    |  Cook time: 20 mins    |  Serves: 2


Rice flour(Refer above for the process) - 1 cup

Urad dal flour - 2 tsp

Ghee/butter - 1 tbsp

Sesame seeds - 1 tsp

Jaggery - 1/4 cup

water - as needed

Oil - For deep frying

Grated coconut - 1 tbsp

Salt - A pinch


  1. Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.
  2. Heat jaggery with 1/4 cup water and boil until it dissolves.
  3. How to make vella seedai step 1
  4. Filter it to remove any impurities.
  5. How to make vella seedai step 2
  6. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough
  7. .How to make vella seedai step 3
  8. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
  9. How to make vella seedai step 4
  10. Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.How to make vella seedai step 5
We make two stick like seedais are called ‘pallu seeda’ just like lolli pop, krishnar will eat it as he is a baby 😉 with no teeths.We usually leave it near the krishnar in pooja place. Though my paati makes with both uppu and vellam I made only with vellam dough ;)
  • Tips for avoiding seedai burst: Do not roll tightly with pressure, do not roll smooth. Do not shape perfect round shaped.
  • Also the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste. 
  • Make sure you roast, sieve the flours properly. This is very important.
  • It gets cooked for long time. Please be patient and wait until the bubbles and sound ceases completely. Otherwise inside will remain soft. Also make sure to simmer in medium or low flame, not high flame. 
  • Add generous asafoetida in uppu seedai as it is the main flavour in the seedai. 
  • After sieving, do not waste the coarse rice, You can use it while grinding second batch or even for drawing maakolam. 
  • Do not add butter more than mentioned, otherwise it will dissolve in oil. Also if you are adding pottukadalai maavu, reduce butter to 2 tbsp in uppu seedai recipe.
  • Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting. 
  • Do not fry the rice flour until it turns in colour. Roast in medium flame always.
  • You can add a tsp of coconut oil while making the dough for extra flavour. But reduce butter accordingly.
  • Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
  • The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker. 
  • Roast urad flour lightly as mentioned without changing the colour.

Monday, August 15, 2011

Kai murukku recipe with video, how to make kai murukku

Kai murukku recipe from scratch with video and step by step pictures and instructions! Gokulashtami recipes.
My grandma is an expert in making these “Kai murukku”. She makes it so fast and its will look so elegant when she makes it with ease. My mom too makes kai murukku, but both their style differs a lot. I always loved watching them making it for Gokulashtami. I used to sit and hear all those stories and gossips they both used to talk. My paati also makes murukku in shapes of some small kolams specially for me. They will be so so cute.These homemade kai murukkus are so different in flavour and taste than we buy from the shops. I love this home made murukkus for its flavour and unique taste. Next to uppu seedai and vella seedai, kai murukku is my favorite.

Kai murukku video

I always try my hands in making these murukku when ever I make thenkuzhal or other murukku with little dough reserved for this.  Last year for diwali I tried with small portions, but I could not make it thin and hence ended up in chewy and hard murukkus. But this time, I took the recipe from my mom and made this with freshly ground rice flour and indeed got perfect taste,just like my paati/amma’s murukku.  By posting this recipe here with video,by no means I am claiming I had learnt making this in a perfect way. Just posting what ever I made/learnt/got. I am sure by practice I can make perfect murukkus,not only in taste but in shapes too very soon😎.

Kai murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 3 Hours    |  Cook time: 30 mins    Makes: 20| Author:
Traditional Kai murukku recipe from scratch with video and step by step pictures and instructions! Gokulashtami recipes.


Raw rice(I used sona masoori) - 1 cup

Urad dal flour - 2 tbsp, heaped

Butter, softened or melted - 3 tbsp

Sesame seeds - 2 tsp

Asafoetida - 1/4 tsp

Salt & water - as needed

Oil - For deep frying

How to make kai murukku recipe method:

  1. Soak rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
  2. How to make kai murukku 1
  3. Grind it to a fine powder in a mixer.
  4. How to make kai murukku 2
  5. Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont press(rub) and sieve. Do it gently.
  6. How to make kai murukku 3
  7. Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour)
  8. How to make kai murukku 4
  9. Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
  10. How to make kai murukku 5
  11. Add water and make it to a smooth pliable dough. The dough should not have any cracks. Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku.
  12. How to make kai murukku 6
  13. Take small ball and make twists/murukkus in a clean cotton cloth. Grease your hands every now and then with water while making murukku. Which helps easy flowing of swirls. Also, while making swirls, make sure you hold ur hand higher and let the murukku strand hand so that making twist swirls is easy. Refer the video how I made. Its bit tricky,but sure you can learn. Make all the dough to murukkus.
  14. How to make kai murukku 7
  15. Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.
  16. How to make kai murukku 8
  17. Cook in medium flame. Flip the murukku after it floats on top and the shhhh…sound ceases. Fry until both sides are evenly cooked up to golden in colour.
  18. How to make kai murukku 9
  19. Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.
  20. Kai murukku


  • For one cup rice I got approximately 2 cups of flour.
  • Frying urad adds flavour to the murukku.
  • I added less urad dal flour (2 tblsp) and butter instead of  ghee and found the murukku came out whiter and crispier.
  • I used black sesame,you can also use white.
  • If your dough breaks while making murukku,just sprinkle little water to make it pliable.
  • Warning: For the first batch, drop the murukku and check if it bursts. Some times this also bursts. I had some bad luck when I was studying 12th std and was trying to help my mom and ended up some hot oil spills over my face and neck. Just a warning to be careful. Not that it will !! Also never ever roll the remaining dough like seedai and put it in oil, it will sure burst.
Sure by practice I hope to make the swirls perfect in future 🤩.


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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