Thursday, February 28, 2013


          I always like to bake savoury goodies, but have not done many so far. And have not tried my hands on using oats in baking. I had some bread flour remaining after I used for garlic bread and rolled oats too after trying granola. So when I saw this recipe in the daily news paper, I wanted to try this out as it had no fancy items and had the two main ingredients already. I just adapted the recipe and tweaked to suit my taste buds. The result was too good. The flavour is un believable! Very similar to Maska chaska biscuits we get. Aj also told the same and he loved the crackers. The crackers are not that photogenic, but its really tasty and flavourful! The texture is also crispy as oats adds a nice crunch to this. Bake it off to trust yourself!

Monday, February 25, 2013

Instant mango pickle recipe

instant mango pickle
When mango is in season, this ‘Instant mango pickle’ will appear more our kitchen. Though Mom makes this one, she also makes another simpler version with only salt, mango and green chillies. Both are good on its own way. Tastes great and flavourful too! MIL also makes these two versions when mango is in season.

Though I am not a big fan of mango, I make it for Vj sake and sometimes I too have it with curd rice. Not that I wont touch mango. The below plate of curd rice with the pickle was eaten by me πŸ™‚. When I buy mango I make mango thokku mostly but if I want to make it simple and quick, I make this one!


Instant mango pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch sides
Prep Time: 10 mins    |  Cook time: 5 mins    Serves: keeps good 1 week in fridge


Mango, unripe - 1

Red chilli powder - 1 tsp

Turmeric - 1/8 tsp

Asafoetida - 2 pinches

Roasted fenugreek seeds powder - 2 pinches

Salt - As needed

To temper

Sesame oil - 1 tblsp

Mustard - 3/4 tsp

Red chilli(optional) - 1

Asafoetida - 3 pinches


How to make instant mango pickle:

  1. Chop the cleaned mango finely as show in the picture and place in a mixing bowl. In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table in order . Switch off the stove and add fenugreek seeds powder, turmeric,red chilli powder and mix well. Add salt and raw asafoetida and mix everything with the chopped mango. 1-instant
  2. Notes
      • I didn’t add red chilli, but its a nice add to the pickle.
      • Adding asafoetida both while tempering and mixing give nice flavour.
      • Adjust the spice and salt according to the tanginess of the mango.
      • I always have roasted fenugreek seeds powder with me, so add it to all pickles easily. If you dont have, just roast 1/2 tsp of methi seeds and crush it with hand mortar and pestle and add it.
Store in a jar and keep refrigerated, can be used for 4-5 days. Goes well with the cool biryani😎(thayir sadam) 😁. Or even rasam rice or any mild rice varieties.

instant mango pickle

Saturday, February 23, 2013

Cone dosa - How to make cone dosa video

how to make cone dosa
Kids are always fascinated by shapes. So is Aj. Triangle paratha, square paratha, cone dosa, mini idli, mini poori are few of his routine demands. When I posted tiffin sambar recipe, I had few requests from friends and readers to do a tutorial how to make cone dosa, so here it is at last, with a video to help understand easily.

How to make cone Shaped Dosa

Refer this post for Idli dosa Batter recipe and how to make Crispy Plain dosa


  1. Make thin dosa as we do for making plain roast dosa, do not flip, since the dosa is thin, it will get cooked. Cook in medium flame to make sure its crisp. Once started browning, use a clean kitchen scissors to cut the dosa until the middle of the dosa.
  2. Using a tong or ur hands, carefully roll the dosa as show in the picture or please refer the video.
  3. 2-cone
  4. Doing over the tawa itself saves time and easy to roll and maintains the shape as well. But the dosa has to be crisp enough to hold the shape.
  5. 3-cone-dosa


    • Make the dosa batter thinner with 3-4 tblsp of water to get thin roast dosa.
    • If the dosa comes out crispy then only you can make it hold the shape.
    • Use oil or ghee while cooking to get crispier dosa.
    • You can use your dosa flipping spatula itself to cut the dosa.

Enjoy hot with chutney or sambar :)

Cone shaped dosa


Thursday, February 21, 2013

Appala kootu recipe | Dal with papad

Sometimes, even though we don't have any vegetables in stock, we have to cook. I make vengaya sambar, mocha kottai kuzhambu or mor kuzhambu with vadai or paruppu urundai kuzhambu. But for side dish?  Appala kootu will be a great idea as side. I did the same last week. I had no veggies in my fridge and made Sukku kuzhambu and appala kootu for our lunch. Sometimes I will feel like emptying the veggies fully and then buy the next batch. So this menu was perfect last week. Appala kootu is quite new to me until I heard it from Raji, have heard appala kuzhambu, but this was new to me. This can be perfect for spicy kuzhambu varieties. We loved it, as it had a different texture and flavour!


Appala kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time5 mins     |  Cook time: 20 mins     Serves: 2


Channa Dal - 1/2 cup

appalam/ papad (plain) - 10

Sambar powder - 1 tsp

Turmeric - few pinches

Salt - As needed

Coconut, grated - 2 tblsp

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Soak Channa dal (kadala paruppu) for an hour or two (to ensure easy cooking) and pressure cook it along with sambar powder, turmeric and 1 cup water, for two whistles.
  2. 1-appalam
  3. Mean while break  each appalam into 4 as shown in picture and deep fry it and set aside.
  4. 2-appalam
  5. Once the dal is cooked, add the fried appalams to it, add a little bit of salt (remeber appalam has salt in it) and bring to boil. Add water if needed. The appalams should get soft, so stir in between to make sure all the appalams get dipped in water. Say for 2-3 mintues.
  6. 3-appalam
  7. Lastly add the grated coconut and boil for 2 minutes in medium flame. Make sure its not burnt in the bottom. Adjust water if its too thick. Temper the items given under ‘To temper’ table and mix well.
  8. 4-appalm


    • Dal should get cooked well, otherwise the kootu may not taste good. So make sure you soak the dal before cooking.
    • Even over cooking the dal may kill the texture of the kootu. The dal should not get mashed. But it should be cooked until soft too.
    • You can use ‘appala poo’ the small oblong ones we get too for this kootu recipe. No need to break the appalams if we use that.
    • If you have the ‘vadagam’ that is meant for thaalipu, you can use it for tempering instead of mustard urad dal.

Serve as a side for any spicy and tangy kuzhambu like kara kuzhambu, poondu kuzhambu or pepper kuzhambu. We had with Sukku kuzhambuπŸ˜€

Tuesday, February 19, 2013

Sukku kuzhambu recipe (Sukku milagu kuzhambu)

I always love different kind of tangy, spicy kuzhambu recipes. Like my Poondu Kuzhambu, Brinjal pepper kuzhambu, karuveppilai kuzhambu… Sukku kuzhambu also I loved a lot. Its very appetising and good for us to include sukku – Dry ginger in our diet. I had some sukku powder passed to me by my FIL. It helps a lot for digestion. So when Raji told this recipe, I wanted to try it out immediately. So tried this and loved it a lot. The sukku smell is not over powdering in this kuzhambu, just very mild and very tasty. I have used sukku powder, but you can also use a piece of dry ginger itself if you have some.


Sukku kuzhambu recipe

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


Onion - 1 small

Garlic - 8 flakes

Tomato - 1 small

Tamarind - Small lemon size

Sambar powder - 1 & 1/2 tsp

Turmeric - 2 pinches

Salt - As needed

Curry leaves - 1 sprig

To grind

Coconut - 2 tblsp

Pepper - 1/2 tblsp

Sukku powder - 1/2 tsp

To temper

Sesame oil - 2 tblsp

Mustard - 1 tsp

Fenugreek seeds - 1/2 tsp



  1. Extract tamarind juice and dilute with water to make it 2 & 1/2 cups. Set aside. Grind coconut, pepper and sukku with little water until smooth.
  2. 1-sukku
  3. Heat a kadai with oil and temper with mustard followed by fenugreek seeds. Add half of curry leaves. Add cubed onion and garlic. Fry until it turns slightly pinkish. Add chopped tomatoes and fry for a minute.
  4. 2-sukku
  5. Mix the tamarind juice with ground mixture, sambar powder, turmeric and salt mean while. Add it to the kadai/ boiling vessel and bring to boil.
  6. 3-sukku
  7. Simmer and boil for 10 minutes or until thick consistency reaches. Mix lastly with the curry leaves torn roughly.
  8. 4-sukku


    • After mixing tamarind juice with everything, just taste few drops to check if all the tastes are balanced.
    • Top with sesame oil when eating with rice.

Enjoy this appetising kuzhambu with any kootu as accompaniment. I love to eat it rice. But can also be eaten with idli dosa as well.


Thursday, February 14, 2013

Sabudana khichdi recipe, how to make sabudana khichdi

Sabudana khichdi is new to me and made this only twice so far. I think this is famous vrat recipe and has no onion and no garlic. So made mostly over Navratri by North Indians. My mom makes a upma with this and I love that too, but never made myself properly. After making this, I think I can make that too easily as now I know the knack to handle sabudana. Actually the one my mom makes is my favorite those days, the Javvarisi upma. Will post that version later here, now the Sabudana Khichdi recipe. I adapted the recipe from Chef Sanjeev Kapoor’s website and adjusted to suit my taste. This can be eaten as snack or for dinner. Very filling and high calorie food! :)
sabudana khichdi recipe     

Sabudana Khichdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hours soaking time    |  Cook time: 10 mins    Serves: 2


Sabudana/ sago - 1 cup

Potato - 1

Green chilli - 3

Lemon - 1/2

Peanuts - 3 tblsp

Ghee - 1 tbsp

To Temper

Ghee - 1 tsp

Jeera - 1 tsp

Mustard (optional) - 3/4 tsp

Curry leaves - 1 sprig


  1. Wash sago well and soak it overnight(or atleast 3 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  2. sabudana khichdi step 1
  3. Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves. Add the cubed potatoes, little salt and fry for a minute.
  4. sabudana khichdi step 2
  5. Add the sago, required salt and stir well. Add ghee if needed and keep in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir to avoid sticking to the bottom. Add crushed peanuts (roasted).
  6. sabudana khichdi step 3
  7. Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.
  8. sabudana khichdi step 4
    • The sago should get soaked well, then only it gets cooked easily too. So make sure you soak atleast 8 hours.
    • Do not soak in more water. Just wash and add water to immerse the sago. Otherwise if you add more water, then becomes gooey.
    • After you add sago and keep frying, as the sago gets cooked, it turns transparent. Make sure all the sago gets cooked.
    • As it gets cooked, tends to be sticky but dont worry, it wont be too sticky.
    • Mustard is purely optional. So you can avoid it.
    • If you over cook the sago and keep frying, after turning transparent, it again starts to turn white.
Serve hot. I finished the meal with rose milk 😍

Tuesday, February 12, 2013

Methi matar malai recipe

methi matar malai
      I have always wondered how methi in the methi mutter malai could taste and afraid of trying it if it could be bitter. But when I tried last week, there was not even a pinch of bitter taste in the gravy. May be the butter, cream and milk we are using in the recipe. I was thinking how I will like and afraid how Aj will like it. But he loved it! So when ever I get fresh methi leaves, I am gonna make this. Pair it with Naan or roti, you will sure love it! Recipe slightly adapted from here.

methi matar malai

Methi matar malai recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 3

Green peas(frozen) - 2 cups

Methi leaves fresh - 1 cup

Cream - 1/4 cup

Milk - 1/2 cup

Garam masala - 1/2 tsp

Turmeric (optional) - a pinch

Butter - 1 tblsp

Kasoori methi(optional) - 2 pinches

Salt - as needed

Jeera - 1 tsp

To fry and grind

Onion - 1

Cashews - 7

Green chilli - 5

Ginger - 1 small piece

Cardamom - 2

Cloves - 1


  1. Wash methi leaves and separate the leaves from stem. Chop it roughly.2-methimuttermalai 
  2. In a kadai, heat butter, add cardamom, cloves, onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews and place in the blender.1-methimuttermalai
  3. Grind it into a smooth paste. Heat kadai with remaining butter and add jeera.3-methimuttermalai 
  4. Add the ground paste and fry well in medium heat.Cook until raw smell goes off with out changing the colour.4-methimuttermalai
  5. Add green peas and methi. Fry until peas gets cooked well.5-methimuttermalai
  6. Add turmeric, garam masala and salt. Fry for 2 minutes. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.6-methimuttermalai 
  7. Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame and transfer to the serving bowl.7-methimuttermalai


    • You can skip garam masala, kasoori methi and turmeric. But it gives some flavour to the gravy.
    • After adding milk or cream never put the stove flame to high.
    • Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.
    • Pinch of sugar can be added to retain the green colour of the peas while frying.
    • You can pre cook the peas too and then proceed with the preparation.
    • If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and then make this gravy.
    • If using fresh ones, cook it before proceeding.

Goes well with roti, naan or any pulavs. I would love to have this with naan. Yummy and creamy methi matar malai!



Thursday, February 7, 2013

Beach style kara pori recipe (Masala kara pori)

Learn how to make beach style kara pori hygienically at home. A perfect mixture of all tastes, that you would love to have without any guilt.
I have eaten kara pori that is dry with chilli powder, peanuts and garlic that they sell in Salem as ‘ Kara pori’, both buying it as well as my mom makes it very often for evening snack time. But this one is very new to me and I have not personally tasted this. My Co-sis is very very crazy about this pori and she just loves it a lot more than anything! Though I have been in Chennai for an year and visited lots of time before marriage, never bought anything from beach to eat. Even now, every year when I visit Chennai, we always go to Besant Nagar beach at least once. Vj and my BILs like to have the roasted corn (Sutta solam) but my co-sis bought this one and enjoyed!(I rather like to watch the waves (which I miss in SG) and wet my feet in the water, hehe). Last year when we went to beach, my co-sis ran to the vendor who sells this and bought it to eat.
   Then few days back, when I was having conversation with her in FB, asked her about it to try myself at home and see how it is. After all the person who loves it so much and eat it knows exactly how it is made and how it tastes right? So asked her and yes, she could tell each and every ingredient as I guessed. So this post is for her…πŸ€—. Here you go girl… Thanks so much for sharing! And you too can make it at home, whenever you feel like 😊.


Pori upma recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 5 mins   |  Cook time: 10 mins serves: 2 cup | Author:

Click here for cup measurements

Make beach style kara pori hygienically at home. A perfect mixture of all tastes, that you would love to have without any guilt. A step by step pictures post
Pori upma recipe


Pori/ Puffed rice - 1 & 1/2 cup
Boiled Peanuts - 1/2 cup
Carrot, Finely Chopped - 3 tbsp
Onion - 1
Cucumber - 1
Tomato - 1
Raw mango, finely chopped - 1/8 cup
Lemon - 1
Red chilli powder - 3/4 tsp
Salt - As needed
Coriander leaves, chopped - 3 tbsp


  1. If you are using fresh peanuts, just boil/ pressure cook it with salt and drain water set aside. If using the dried ones, soak for 2-3 hours and then proceed the same way. Finely chop all the veggies and set aside. In a large bowl, place pori and add all the other ingredients except lemon and mix well.
  2. kara pori step 1
  3. Lastly squeeze in the lemon and toss well. Check for salt, spice and tanginess, everything should be balanced!
  4. kara pori step 2


    • Mix everything at the time when you are going to eat/ serve.
    • Adjust the lemon so that it balances the chilli powder. The lemon flavour and taste is supposed to dominate.
    • I din’t add mango as its out of season, but it will give a nice flavour, do add if you can.
    • Adjust salt, lemon and red chilli powder according to your taste.
Who wants this tangy, spicy ‘Beach style’ Kara pori? 😍


I am sending this to Bharathy’s event – “My spicy recipe” as this will be perfect for her event. Do send in you entries too and win attractive coupons too!


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Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi 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