Thursday, December 27, 2012


I love granola for breakfast a lot. It tastes great simply with low-fat milk and no need to add sugar even. What else we need for a lazy morning? I don’t exactly remember where I had this, but only somewhere we stayed when we went for a holiday. Then once I bought muselix and loved that too. The best things I love about granola is, its crisp, has nuts, dates, raisins that comes here and there that satisfies all my chewy cravings. And when I wanted to try this at home, I liked this recipe from Ramya’s blog –Hot from my oven. I just adapted the recipe to the availability in my kitchen pantry and my taste. Though rolled oats is the main ingredient, its healthy, but we have to keep in mind that its high in sugar with all those honey,brown sugar, raisins and dates. Don’t panic. Its just an information for those who are in diet and count their sugar they eat. Otherwise its normal to have this for breakfast. And I almost forgot! This is a perfect snack to. You can munch on this in the evenings as such without milk.

Granola recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time:10 mins    |  Cook time: 28 mins     Makes: 2& 1/2 cups


Rolled oats - 2 cups

Almonds, chopped - 1/4 cup

Dates, chopped - 1/4 cup

Raisins - 2 tbsp

Brown sugar - 1 &1/2 tbsp

Honey - 3 tbsp

Salt - a pinch

Vanilla essence - 3 drops

Cooking oil - 2 tblsp


  1. Pre heat the oven to 160 deg C. Meanwhile, place oats, almonds(1 chopped into 3) dates, raisins,salt and brown sugar in a mixing bowl. Mix well and then add honey to it 1 tbsp at a time and mix well.
  2. 1-granola
  3. Add oil and vanilla essence and mix well. Line a baking tray with butter paper/ parchment paper and spread the mixture evenly.
  4. 2-granola
  5. Bake it for 25 - 28 minutes or until you get a golden coloured granola. After 15 minutes of bake, every 5 minutes stir the mixture thoroughly to ensure even baking. After done, fluff it with big fork.
  6. 3-granola


  • You can add your choice of nut. I love almonds, so added it. Walnut or pecans also works fine.
  • The dried fruits also can be your favourite.
  • you can replace vanilla with a pinch cinnamon powder too.

As it cools down, it becomes crispier and store in an airtight container. I love it with cold milk a lot for breakfast. The oats coated with caramelized honey, brown sugar....bliss with milk :)


One more shot of dropping granola to justify the number of shots I tried to capture it. Thanks for the motivation Sharmi :)

Tuesday, December 25, 2012

Thakkali kuzhambu recipe, south Indian gravy for rice

Thakkali kuzhambu, learn how to make tomato gravy for rice! Tangy and yummy gravy with tomato, onion , coconut milk.
Thakkali kulambu/ thakkali kuzhambu – I drool ๐Ÿ˜‹even when I say that. I like this a lot but never got chance or had a recipe to try. When I was going through the recipe book mom gave me, this suddenly fell in my eyes. I have scanned this book several times with my eyes for recipes to try, but somehow this recipe has been ignored by me. So at last I tried this and loved it to the core. I had this two times with hot rice the day I made it. Its so yummy and rich with coconut milk in it. Usually the tomato kuzhambu recipe will be with ground coconut and fennel, this one was totally different. And I am sure I would make this often here after. I just followed the recipe as such in the book as I was making it for the first time.

thakkali kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 20 mins   Cook time: 20 mins Serves: 3  | Author:

Click here for cup measurements

Thakkali kuzhambu, learn how to make tomato gravy for rice, tangy yummy gravy with tomato, onion , coconut milk.
thakkali kuzhambu recipe


Tomato - 4
Small onion (shallots) - 12
Green Chillies - 10
Sambar powder - 2 & 1/2 tsp
Coconut from - 1/2 of a coconut
Salt - as needed
To temper
Oil - 2-3 tblsp
Mustard - 1 tsp
Curry leaves - A sprig

How to make Thakkali kuzhambu:

  1. Boil enough water in a vessel and add the tomatoes to keep immersed for 20 seconds to half a minute. Take it out and you should be able to peel off the skin like just we do for potatoes.
  2. thakkali kuzhambu preparation 1
  3. Grate coconut and grind it with 1/4 cup water and strain/ squeeze to get first milk using a broad metal strainer. Again add 1/4 cup luke warm water to the coconut remain and grind again to extract second.
  4. step 2 thakkali kuzhambu
  5. Keep both extracted milk separately. Mash the peeled tomatoes well with your hands. Peel the shallots and slice them lengthwise.
  6. step 3 thakkali kuzhambu
  7. Heat a kadai/pan with oil and splutter mustard. Add curry leaves,green chillies and onion. Fry until golden spot appears over the onion.
  8. step 4 thakkali kuzhambu
  9. Add the second extracted thin coconut milk, 1 & 1/4 cup water, the mashed tomatoes, sambar powder. Boil for 5-6 minutes in medium flame or until desired thick consistency is reached.
  10. step 5 thakkali kuzhambu
  11. Lastly add the first extracted coconut milk,salt and boil until oil separates and floats on top.
  12. step 6 thakkali kuzhambu


  • Use red ripe and tangy tomatoes for best results. (Naatu thakkali)
  • If you feel the tomato is less in tanginess, you can add a tblsp of thick tamarind extract in this.
  • Dont think 10 chillies are too much for this, it will be needed to balance the tanginess.
  • You can replace sambar powder with 1 tsp red chilli powder and 1 & 1/2 tsp of dhaniya powder.
  • If you want it on more spicier side, add more chilli or chilli powder.
Thakkali kuzhambu ready! Who wants tangy, yummy thakkali kuzhambu?

Thursday, December 20, 2012



        I am not a big fan of broccoli. But Aj loves it. I make broccoli stir fry every week. When I saw this in the cook book, I wanted to give it a try.  I tried a bit after I finished making and just loved the taste a lot. It was lemony and tangy which I loved the most. Its very easy and made quickly as well. Try this healthy pesto for an alternate for the usual pesto. Here the weather is chilled and it rains Stormy Cloudeveryday and when ever I touch the camera, its becoming dark as if its 6 o’clock in the evening. Sigh. Yesterday also I was photographing something for the blog and until I prepare, it was bright, the moment I went to click, it started raining. I was praying it should not rain atleast until I finish, but no. Its going to be like this for a while here in SG as its the rainy season now!


Monday, December 17, 2012

Vendhaya dosai recipe | South Indian breakfast recipes


Vendhaya dosai is made often at my mom’s place. MIL also makes the same way as mom. They say this is very good for health. So I too make it once a month atleast. At home, we eat it with coconut milk or  milk with jaggery. If we want it with spicy side dish, we make poondu milagai podi. With curd and poondu milagai podi, the dosa tastes great๐Ÿ™‚.  The healthy sponge dosa recipe. We use only less methi/ fenugreek seeds. So you need not fear that it may be bitter, its not. Its really delicious and melt in you mouth.


Vendhaya dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time25 mins grinding time + Overnight soaking     |  Cook time: 1 min per dosa     Makes: 18 dosa


Idli rice - 3 cups

Urad dal - 2 tblsp

Fenugreek seeds - 3 tblsp

Salt - As needed


  1. Soak everything except salt together for 3 hours. Grind it until smooth with water as needed. It should be a teeny bit watery than the idli batter. Not too watery. It takes some time to get ground smooth because of the methi seeds(fenugreek). Use a plastic spatula that comes along with the grinder to wipe off the methi seeds that gets stuck to the walls, hand and the stones while grinding.
  2. 1-dosai 
  3. Lastly add the salt while grinding and transfer to a large vessel, enough to hold the fermented batter. Leave it overnight if you grind around evening.
  4. 2-dosai
  5. Next day morning, mix the batter gently with a ladle and add water if needed. Heat a dosa pan and grease it with few drops of sesame oil. Spread the batter to a thick dosa and cook it covered in medium flame until gets cooked. Takes very less time to cook.
  6. 3-vendhaya-dosa 


  • No need to flip the dosa and cook as we cook covered.
  • The dosa comes out super soft and porous.  If its hard, either it has not fermented properly or the water quantity is less.

Serve the steaming hot dosa with poondu milagai podi or any podi of your choice.



Thursday, December 13, 2012

Lemon rice recipe | Quick lunch ideas

     Lemon rice and all other mixed rice varieties are my favorite. I can eat without getting tired even every day for lunch. I just hate the usual cooking sambar, poriyal,kootu, rasam ๐Ÿ˜ฏ. Give me a mixed rice and some vadams, I will be the most happiest person in the world. But I know most of the guys and kids hate this lemon rice. One main reason could be they got bored out of the lemon rice lunch box. Even I have heard elders speaking about a wife giving lemon rice for the hubbys/ kids lunch box like a sin!  At my home also no exception. Vj never like variety rice, so do Aj. Aj dont even touch lemon rice or tamarind rice/ coconut rice. He likes only spicy, masala kind of rice like tomato rice/ pulao, biryani. Ah, look at the taste of this guy! Spicy lover ๐Ÿ˜Ž.

Monday, December 10, 2012

Vada curry recipe | Side dish for idli dosa

vada-curry-recipe-2  Vada curry – The name itself tempts us a lot right? But I have tried this only once before. The reason is fennel. My family does not like fennel, so kept postponing trying this. But When Raji told this recipe it sounded simple to try. I have not tasted vada curry before, so was very clueless about the taste and outcome. But the garlic, fennel in the curry with the vada along with the flaovur of coriander leaves and curry leaves is simply superb. You can make use of the left over masala vadai too. The next day it can make you a side dish for your breakfast.


Friday, December 7, 2012

Puli aval recipe, tamarind aval

     This is my favorite like the  Lemon Aval I posted earlier. Mom makes this for me for dinner. I had forgotten this one after I got married. Once when she came here to SG, I was wondering what to have for my dinner. This is my daily routine. What’s for dinner routine. I always want something hot and prepared freshly, preferable a tiffin for dinner, where as Vj is just opposite. So the problem is always for me. So mom quickly asked me why dont you make puli aval. Its easy to make and u like it also? Then only I remembered this after years, though I dint showed up to mom that I have not prepared it for so long. Most of the times I am lazy to prepare something for myself and eat this and that(all unwanted junks!๐Ÿ˜ช ) and fill my tummy. But aval/ flattened rice or poha is healthy also. Why I dont find time for myself to prepare this I always wonder. Sometimes things dont come to mind at that instant of time!

Thursday, December 6, 2012


        This post has been lying in my drafts for a while now. I adapted this recipe from Good Food cookbook. But altered the recipe to the availability in my kitchen pantry. Simple, easy to make pasta recipe that your kids would loveLove Struck. Stay tuned for more easy and taste kids pasta recipes in Rak's Kitchen!

Monday, December 3, 2012

Tomato kurma recipe, Thakkali kuruma recipe, How to cook

Tomato kurma or thakkali kurma is an unbelievable tasty kurma that can be made in a jiffy! It can make a perfect pair for soft dosa, idli, puri or chapathi. Full video and step by step pictures.
I always wanted to make this kind of kurma for long time. So when I heard this recipe from Raji, mom of Aj’s friend, I was very excited to try this one. I came to know Raji when Aj went for Amazing X science challenge competition. We have a similar wavelength in many thoughts and ideas. So got to go well with her and we keep in touch through phone calls. once she came to know about my food blog and when she explored the recipes, she started admiring it a lot heartily. Though she never agrees the fact that I am also like all of the house wives who cook everyday for their family.

Once when she told me that she is from Chettinad, I was so thrilled. Because I love the Cuisine. She was happy to share two simple recipes from her handwritten note recipe book from her mom. One amongst the two is this kurma. Even though she told this recipe as ‘Vengaya Kuzhambu’ I made it more like Thakkali/ Tomato kurma. I think my tomato ratio is more than she mentioned. Though I have not brought the same recipe she told, the taste was amazing! I kept appreciating the simplicity of the recipe and yet the whole house smelt so good of this kurma. This goes well with Idli/ dosa/ chapathi/ idiyappam.

Thakkali kurma video:

Tomato kurma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast- Sides
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 3 | Author:


Onion - 2

Tomato - 2

Sambar powder - 3/4 - 1 tsp

Turmeric - 1/8 tsp

Salt - As needed

To grind

Coconut, grated - 1/4 cup

Green chillies - 5

Fennel - 1/2 tsp

Pottu kadalai/ Fried gram dal - 1 tbsp

To temper

Oil - 1 tbsp

Cinnamon - 1 inch piece

Cloves - 2

step by step method:

  1. First grind coconut, fried gram dal,green chillies and fennel with little water to a fine paste.step 1 cook tomato kurma
  2. Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent.step 2 cook tomato kurma
  3. Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft.step 3 cook tomato kurma
  4. Add sambar powder and turmeric. Mix well and fry for two more minutes. Add 1 & 1/2 cups of water, add more salt if needed and bring to boil. Add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is too thick.step 4 cook tomato kurma


  • According to original recipe, the kurma has to come out more on whiter side. But I was happy with the orange look :)
  • Do not add more masalas like cinnamon or cloves or fennel than mentioned, otherwise the kurma tastes different.
  • Adjust the water quantity to get a kurma consistency.
Tags: Tomato kurma, thakkali kurma

Serve with idiyappam / Chapathi/ Idli / Dosa. Below is with idiyappam. Yumm!!


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