Thursday, June 28, 2012


     Chutney idli? I have never thought this way before! My FIL told me about this tiffin, when I went to Chennai in March. I loved the idea the very instant he told and have been thinking for a while now to try it out. Now since they(FIL & MIL) are here with me in Singapore, I took the recipe/ idea from them and tried it. This one is served in one of the hotels in Trichy, near the bus stand. They forgot the name of the hotel, but I never bothered as my FIL always tells recipes perfectly. MIL helped me in précising the recipe.

Monday, June 25, 2012

Tomato pulao (Tomato peas pulao) recipe | Easy lunch box ideas

Tomato peas pulao recipe with step by step pictures. An easy and tasty recipe with tips and tricks to get perfect grains of pulao.

I struggled a lot to get this tomato pulao correct. So I used to make this tomato rice or this tomato bath. Then I gave up making it for a while after few disasters. Then now a days found the knack to make. The key is to make with less water. This one is my kid’s favourite. This can be a perfect lunch box variety rice too. Tastes great even with a simple onion raita and some fryums/vadam.

Friday, June 22, 2012

Poori recipe, how to make south Indian puri

Puri recipe (poori recipe) - the classic, south Indian breakfast, perfect for weekends and special occasions. Learn how to make perfect puffy poori.
I am posting some basic recipes here, like the curd rice post. Now puri/ poori recipe. I am trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know how to make puri. But I think this post could help a bit beginners who struggle to  puff the puri/ poori. I now a days avoid eating puris, but Aj loves it. Instead of the usual puri masala, he loves to eat it with kurma. So I make kurma for puri. Mostly it would be mixed vegetable kurma. But sometimes make this potato kurma. Anything with potato goes wrong? ;) It tastes delicious!
Why poori doesn't puff?
Here are some common questions/ doubts while making poori:
Question : Why my poori gets holes while I fry in oil and doesn't puff or gets flat after few seconds?
Answer : Water content more in dough.
How to troubleshoot? : Try adding more flour, knead. Rest the dough for 5 mins and knead again to make puri.
Question : How to make puri crispier and stay crispy for longer time?
Answer : Adding oil in dough while preparing and using less water is the key. Make stiff dough for crispy poori.
Question : How to make sure I am making stiff dough? It is difficult to make stiff yet smooth dough, making it difficult for rolling.
Answer : Use less water while preparing dough, make sure you are able to form a dough, dont worry about the cracks. Rest the dough for 10 mins inside a zip lock or a cover so that it sweats and it will make it easy to knead and roll. Resting the dough and kneading is the key.
Question : My poori has cracks at the edges, difficult for rolling, doesn't puff up and turns out like biscuit when fried.
Answer : Less water content, not enough resting time. Just wet your hands and knead again, rest for 10 mins inside a ziploc, knead again and try.

Check some side dishes that goes well with puri :

And so sorry to the blogger friends, I could not follow your posts or write comments in your blog! Miss all your posts🙁.

Puri, poori recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 15 mins   |  Cook time: 15 mins Makes: | Author:

Click here for cup measurements

Poori recipe in tamil click here
Learn how to prepare a perfect puri, south Indian poori with step by step pictures and detailed instructions.
poori recipe


Wheat flour - 1 cup
Water - 1/4 cup + as needed
Sugar - 1/4 tsp
Ghee or oil - 2 tsp (Optional)
Salt - As needed
Oil to deep fry

How to make south Indian puri method:

  1. Take flour,sugar, oil or ghee (if adding) and salt in a bowl. mix well.
  2. How to make puri 1
  3. Add 1/4 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
  4. How to make puri 2
  5. Keep a side covered for 10 – 15 minutes and then again need to make it smooth without any cracks.
  6. 3-puri
  7. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.
  8. How to make puri 4
  9. Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
  10. How to make puri 5


  • Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
  • I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
  • Keep oil in kadai enough. It is important in puffing puri.
  • Keep oil always hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
  • Adding a tsp of ghee while making dough also gives a nice flavour.
  • Do not use newspaper or magazine to lay the spread poori as the print ink is not good for health. Instead, use a wide plate. 
  • Keeping spread poori for long time and then deep frying will not give puffed poori, so do not make more than 10-12 at a time and fry immediately. 
Big fat puris are ready! Serve hot with puri masala or mixed veg kurma or potato kurma as I did. Recipe for potato kurma – Next week :)
Tags: How to make puri,how to make poori,puri recipe,poori recipe,south Indian puri recipe. How to make puri fluffy,perfect puri,breakfast recipes,Indian breakfast recipes

Monday, June 18, 2012

Aloo palak recipe (Aloo palak gravy recipe)

    A healthy side dish recipe, in which potato(aloo) is cooked with Indian spinach. This is very rich and creamy tasting side dish, without any much fatty things. I had aloo palak for the first time only last year in a friends home,when they served it along with vegetable rice. I had no idea about the taste of it until that day. It was yummy and Aj & Vj too loved it. I was thinking why I had not tried making at home so far. Even at restaurants I have never thought of tasting such a nice dish. I make palak paneer at home as Aj loves it and I thought I can make it the same way except for the panner I can add aloo. So I made the palak paneer recipe even more simpler to make and made this aloo palak. And it turned out finger licking good!  Its perfect for weekend lunch. I made it along with peas pulao and it was perfect for it. You can also make it as side dish for roti


Aloo palak recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 30 mins    Serves: 3


Palak (Indian spinach) - 2 cups, tightly packed

Potato - 3

Onion - 1

Tomato - 2

Green chillies - 4

Ginger garlic paste - 1 tsp

Garam masala powder - 1/4 tsp

Coriander powder - 2 tsp

Pepper powder - 1/2 tsp

Kasoori methi - 2 large pinches

Sugar - 1/4 tsp

Milk - 1/4 cup

Salt - as needed

TO temper

Oil - 2 tsp

Cinnamon - 1 inch piece

Cardamom - 1

Cloves - 1


  1. Separate the leaves of spinach from the thick stem. Wash and clean the leaves. Heat a pan and add the washed leaves, green chillies and cook in medium flame. The water in the leaves is enough to cook the leaves.Cook until the leaves reduce in volume. Set aside. Heat oil in the pan and add the items given under ‘To temper’ table. Just give it a fry and add finely chopped onions.Fry till transparent. Add ginger garlic paste and fry for a minute.
  2. 1-aloo-palak
  3. Mean while, after palak cools down and grind it to a smooth paste.Cook potatoes and peel it, cube it.
  4. plk4-horz
  5. Add chopped tomatoes and required salt and fry till mushy. Add coriander powder and kasoori methi. Fry for a minute. Add the ground palak puree,sugar and cook in medium flame for 2 minutes. Add 1/4 cup water while it gets cooked.
  6. 2-aloo-palak
  7. Add the boiled, cubed potatoes, salt and mix well. Add milk at this time and mix well. Cook in medium flame. Do not boil in high flame.
  8. 3-aloo-palak
  9. Cook for 2 minutes. Lastly add garam masala and pepper powder. Mix well and switch off the stove.
  10. 4-aloo-palak


  • Adding sugar retains the colour of the spinach.
  • You can skip ginger garlic paste and add either finely chopped ginger or chopped garlic while frying onion.
  • Instead of boiling potatoes and adding as such, you can deep fry until golden brown and add to the gravy.

Serve with rice or roti. We had with peas pulao! Its yummy and healthy too! No much oil too in this.


Friday, June 15, 2012


       I always make it plain grape juice. But this time tried this way. Its quite refreshing with the hint of lemon and ginger flavour. Vj is a great fan of grape juice. He loved this one too…
      Supposed to post yesterday, but was a bit busy, so couldn’t :)


Grape juice

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time:5 mins     |  Cook time: 0 mins     Serves: 2


Grapes- 2 cups

Ginger - 1/2 inch piece

Lemon Juicefrom - 1 lemon

Sugar - As needed

Salt - A pinch

Water - As needed



  1. Wash grapes well and separate it from its stalk. Grind it with ginger and strain it through metal strainer. Use water while straining to make it easy and fast.1-grapes
  2. Mix sugar as needed and squeeze in the lemon, mix well.2-grapes

Refreshing juice is ready, always serve chilled, I love it with lots of ice cubes :)


Monday, June 11, 2012

Dahi puri recipe | Indian chaat recipes

Dahi puri / Dahi poori is my top most favorite among the chaat recipes! I just can live with chaats.  The sweet chutney, sweetened dahi, each and everything in it, I just love and enjoy it every bite!I love pani puri, sev puri a lot too. Bhel puri is not my plate of chaat, except if it is from Kailash parbhat. It will be only for my sake if we visit that restaurant. Only 2-3 times I have been there. That includes 2 party treats :D   So here’s my version of dahi puri.

Thursday, June 7, 2012

Curd rice recipe, how to make thayir sadam recipe

Curd rice recipe - Learn how to make perfect creamy south Indian curd rice with step by step pictures and tips for delicious results!
Curd rice recipe? What recipe is there for curd rice! This could be the thing running behind many of you, for whom it is a every day thing. But there are people who really have no idea about how to make curd rice/ thayir sadam or some of you want to know more precisely. And for this summer, we all want to beat the heat, so thought of posting curd rice virtually for you all. As I have seen myself, many guys like to end their meals with curd rice, especially south Indians. Vj says, even if there’s no fancy meals, curd rice, pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him. And I have heard the same through other friends too, that their husbands prefer at least curd rice for their lunch box, rather than eating out.
Though we end our lunch with curd rice every day, we rather eat plain with rice and butter milk. My mom and FIL says butter milk is good for you than curd as such, so we always make the curd thin by beating it with water and use it for our everyday meals. But sometimes, specially we make curd rice or for lunch boxes, we prefer curd rice with seasonings. A perfectly made curd rice will beat all the other dishes we cook with lots of masalas/spices … My bro is a big fan of seasoned curd rice, even if my mom tempers with mustard and curry leaves alone, he loves it a lot. Me too!! Some times I temper my leftover rice(pazhaya sadam- left over rice immersed in water and kept over night) the next day and enjoy it heartily!
thayir-sadam-தயிர் சாதம்

Curd rice / Thayir sadam recipe

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

Click here for cup measurements

Curd rice recipe - Learn how to make perfect creamy south Indian curd rice with step by step pictures and tips for delicious results!



Raw rice( I used sona masoori) - 1/2 cup
Curd/ plain yogurt - 1/2 cup
Milk - 1/2 cup
Butter (optional) - 1 tsp
Mango, chopped finely - 2 tbsp
Cucumber, chopped finely - 2 tbsp
Carrot, chopped finely - 1 tbsp
Coriander leaves, chopped finely - 1 tbsp
Curry leaves - few
Green chilli, chopped finely - 1
Ginger, chopped very finely - 1 tsp
Salt - as needed
Asafoetida - a pinch

To temper

Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1 generous pinch
Cashew nuts, broken - 1 tbsp
Curry leaves - A sprig


  1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage). Add more water if needed.
  2. 1-curd-rice
  3. Let it cool down.Add the curd and mix well.
  4. 2-thayir-sadam
  5. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’ table.
  6. 4-thayir-sadam


  • The ingredients like carrot, cucumber,mango are optional. Its subject to availability ;) Even cashews are optional.
  • If you don't like coriander leaves raw, you can add it while you temper and its gives an unique flavour. Try it yourself for once. (Thanks for the tip Jey)
  • Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
  • Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
  • Do not add cold milk to the hot rice. Heat milk and add it. Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
  • Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
  • Please adjust the milk, curd and water quantity according to the consistency you need. If you like tangy taste, add more of curd.
  • If you are packing for lunch box, I would suggest for more milk and less curd and addition of chilli and cucumber prevents the curd rice turning too sour/tangy.
  • You can even add the chillies and ginger while you temper.
  • If you make curd rice for kids, avoid green chilli.
I always love to have it with any homemade pickle, more milagai or even now the seasonal ripe sweet mango will be apt...Yummy.

Monday, June 4, 2012


    I had blueberry muffins only twice. I am great fan of muffins. But not that often I bake muffins at home.  Every time I see blueberries at Fairprice, my hands reach it, but never bought it, thinking what I could do. This time decided to try muffins with it. Just made it with the basic Vanilla cake recipe and the result was soft muffins! Aj had it and liked it. He even took few to his last day of his term - party.


Eggless blueberry muffins recipe

Recipe Cuisine: Oriental  |  Recipe Category: Desserts
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 10 muffins


All purpose flour/ maida - 1 & 1/2 cup minus 3 tblsp

Blueberries - 1 cup

Corn flour - 3 tbslp

Plain yogurt/ curd - 1 cup

Oil - 1/2 cup

Sugar - 3/4 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Vanilla essence - 1 tsp



  1. Pre heat oven to 180 o C. Sieve maida with corn flour twice to ensure even mixing. Mix curd and sugar in a bowl well. Add the baking powder and baking soda and let it rest for 2 – 3 minutes.
  2. 1-muffin
  3. You can see the mixture now to be slightly frothy. Now mix oil and vanilla well to it. Add the flour one tablespoon at a time and mix well.
  4. 2-muffins
  5. Wash the blueberries, pat dry it using kitchen towel/ tissue. Dust it with 1 or 2 tsp of flour(maida) and add it to the mixed batter and mix evenly.
  6. 3-muffins
  7. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for  18-20 minutes or until a toothpick inserted comes out clean.
  8. 4-muffins

Cool over a wire rack. Yummy muffins with a slight hint of tangy blue berries here and there are ready to enjoy!



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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