Thursday, April 30, 2015

Onion rings recipe | Eggless batter onion rings

I am a big fan of onion rings. Burger king’s onion rings. Sadly its been long long time since I had it. I often crave for it. I always wondered how they make onion rings like the one we get at Burger king. I am sure its processed lot. But I had no idea to try it out at home. Last year my friend Sangeeta sent me a youtube link for onion rings. But it had eggs. So I didn’t bother much to try it out. This year again she sent me the pictures of her onion rings she tried (with egg). I was so tempted but wanted to try it out eggless. I knew I had to substitute eggs with something. So I added baking powder and tried. Made few changes in the recipe so as to suit my taste and according to the ingredients in my pantry. And it worked! I was not that confident when I started to try this one, but it turned out perfect! Aj after coming back from school told it was too good and even after cooling down, it was decently crisp too.
While you try this recipe, I recommend yellow/ white onions for this as it has thick layers, perfect for making onion rings. Easy to separate as rings too.

Onion rings recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4


Yellow or white onion - 2

Maida -  1/2 cup plus 2 tblsp

Baking powder – 1/2 tsp

Corn flour (corn starch) – 1/4 cup

Oregano or any dry herb – 1/2 tsp

Garlic – 1, finely chopped

Milk – 3/4 cup approx.

Fresh bread crumbs – 3/4 cup

Salt – as needed

Black pepper powder – optional to serve


  1. Slice onion into thick discs and separate the rings as shown in the picture. You can use the middle tiny rings for your regular cooking. In a mixing bowl, first take the flour. Dust all the onion rings well to coat it. This is to ensure batter sticking to the onion later when we dip it in the batter.
  2. 1-onion-rings
  3. Now add corn flour (white corn flour/starch), dried herb, garlic and baking powder to the bowl. Mix well with a whisk to ensure even mixing.
  4. 2-mix
  5. Add milk and mix well to make a batter, neither too thick nor too thin, just to give a even coating to the onion.
  6. 3-batter
  7. Dip each ring in the batter and arrange in a wire rack.
  8. 4-dip
  9. Take bread crumbs in a plate or broad bowl. Coat each dipped onion ring with the bread crumb and arrange in the wire rack or another plate.
  10. 5-coat
  11. Heat oil and put flame to medium. Fry the onion rings in medium flame until golden, turning once in between. Oil heat should be moderate, otherwise it will be darkening soon and wont be crispy. Drain in paper towel and sprinkle salt immediately over it.
  12. 6-deep-fry


    • Onion should be sliced in correct thickness. Not too thin, not too thick.
    • I used self rising flour, so adjust milk accordingly to get the right consistency.
    • Original recipe used garlic powder, I used fresh garlic, chopped.
    • Using wire rack helps the batter evenly coated in the onion. If you place in plate, then batter may be too much in the bottom.
    • Also coating all the rings at a time first in batter and later all the rings in the bread crumb will be less messy. If you dip in batter and immediately coat each ring, then your hand will get too messy, ending up wasting bread crumbs too.
    • To make fresh bread crumbs, just tear bread slices roughly and grind for 30 seconds in a mixer. 
    • Use fresh bread crumb for best result. Dry ones will not be that useful in this recipe.
    • Adding salt in the batter will make the onion rings less crispy. Also it may not keep crispy for long time.

Serve hot with  sour cream dip and tomato ketchup. Since we dont salt the batter, its better to have a dip like this.

Tuesday, April 28, 2015

Tomato garlic chutney for idli dosa (Thakkali chutney)

My mom makes a tomato garlic chutney that goes well with parathas and chapati. This recipe is also a similar one, sent by a reader Aby senthil, who had already sent me the beetroot pulao recipe I posted earlier. This was sent by her long time back, today I tried for our breakfast and thought of blogging too. This is a spicy and garlic flavored tomato based chutney without onion. Goes well with idli and dosa and can be made easily. tomato-garlic-chutney-recipe

Tomato garlic chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time2 mins     |  Cook time: 10 mins     Serves: 2


Tomato – 2

Garlic – 8 flakes

Red chilli – 8

Salt as needed

To temper

Sesame oil – 2 tblsp

Mustard – 1/2 tsp

Curry leaves – few


  1. Peel garlic, chop tomato roughly and grind both with red chillies and salt to a smooth paste without any water.
  2. 1-grind
  3. In a kadai, heat oil, temper with mustard, curry leaves and pour the ground paste.
  4. 2-temper
  5. It may splutter, so be careful as you pour and cook covered in medium flame for 4 minutes or until the garlic smell is fragrant and oil separates.
  6. 3-ready


    • I used small variety garlic, so if you use big  variety, reduce to 4.
    • Tomato should be red ripe for best taste and colour.
    • Red chillies must be added as mentioned to balance the tanginess of tomato.

Serve with hot idli or dosa. If you want you can top with sesame oil. 

Monday, April 27, 2015

Javvarisi vadam recipe (Sago vathal recipe)

Learn how to make sago vadam / javvarisi vathal reicpe with step by step pictures. Javvarisi vathal is deep fried and served as side dish for rice or can be had as snack like crackers
Two years back the idea of vadam project at Singapore came to my mind and last year I could make few vadams and happily ate among the amma given vadams and MIL given vadams, store bought colour vadams. Last year I posted Koozh vadam recipe and elai vadam recipe. And I was super excited about elai vadam than koozh vadam. This year too I am planning to make both. Before I make those I wanted to try this sago vadam this year. It was so hot and sunny past month and everyday I felt like I was wasting the sun energyWinking. First I wanted to take down recipe from MIL. I wanted to make in small quantity and try. Also that’s only the space available here too. Small amount can be dried comfortably. So I did in two batches very less to that of compared to what mom and MIL does.
Why I have to make that much, they make a lot coz they need to pass it to me Tongue. I am making only for the small family of 3. And both mom and MIL fries vadam so often in the night if they eat rice or if they make variety rice. I don't fry vadam that often like them, even if I fry only a hand full will do for us. Aj is very choosy, it depends only on his mood to eat vadams. I fry vadam only if I am short of the vegetable side dish I am making. Otherwise when vegetables is there and I fry vadam along with it, only vadam will disappear, vegetables will be there in the plates as such. So this is how I justify me, making less vadamsDevil.
So I decided (took a week), took recipe from MIL (took a week) and finally made (took a week) – Whew- Lazy me! I have seen my mom, MIL getting tensed, yelling when they are into the vadam project and it rains all of a sudden. Those time I have never felt much for it, we just make fun on it and move on. But for a month it was not at all raining in Singapore and it was hot to the peak, that I always felt that I am wasting the shine. The day I made this vadam, I don't know from where the rain came, it started raining and the whole day no sun at allStriaght Face. I have heard my dad, FIL making fun on the ladies at home to make vadam so that rain will come, never expected it will happen to me too! Vj kept laughing seeing my face when it rained Rolling Eyes.
But my MIL asked me to dry in fan and told nothing will go wrong, as she said it was fine and the next day I could get some sun to dry the vadams. Now I am waiting to make the koozh vadam, but I will sure see the forecast before making Nerd. This time, I made one batch in cotton white cloth and the next one in polythene sheets I saved. I would say the plastic sheet is easy way to do, but if you are concerned about plastic, you can stick to the authentic cloth method. My mom says any smooth, shiny white thick polyester cloth also works fine and is easier to take it off after drying when compared to the pure cotton cloth.  According to me, this is easier than the koozh vadam. So do try if you have hot sun in your part of the world.

Javvarisi vadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ condiments
Prep Time2 hr soak time + 3 days dry time     |  Cook time: 15 mins     Makes: 70 approx


Sago / Javvarisi / Tapioca pearls – 1 cup

Green chilli – 5

Cumin seeds/ jeera – 1 tsp

Lemon juice – from 1/2 of a lemon

Water – 5 cups

Salt as needed


  1. Soak sago alteast for 2 hrs. I used black pepper sized sago which was perfect. So depending on the sago size the soaking time may vary. Just make sure sago is soaked well. When soaking, make sure water level is well above the sago. Boil 5 cups of water in a heavy bottomed vessel. I used my pot shaped cooker. Add jeera to the boiling water.
  2. javvarisi vadam recipe 1 
  3. Add soaked sago and keep cooking, stirring now and then to make sure its not stuck at the bottom. It takes some time for it to get cooked say roughly 8-10 mins.
  4. javvarisi vadam recipe 2 
  5. Meanwhile which you can grind green chillies with little water.
  6. javvarisi vadam recipe 3 
  7. Add it to the cooking sago along with required salt. Sago should be cooked as well as the consistency of the mixture should get thick like a kheer. Not too thick, coz it will get thicker as it cools down. So switch off accordingly. Add lemon juice lastly and mix well.
  8. javvarisi vadam recipe 4
  9. To check sago is done, press in between the fingers and it should be soft in the middle too. Some times it will look whitish in the middle but it would have been already cooked. So dont see the white part to know if its cooked or not. As it cools, the whitish part will turn transparent.  Once cooled down, wet and squeeze completely a white cloth and spread without any shrinks in a flat surface where you get plenty of sun. Pour half a ladle of the sago we prepared and spread to small disks. Make sure its not too thick, not too thin.
  10. javvarisi vadam recipe 5 
  11. Dry in hot sun for a day. In the evening, if the sun was hot enough, you will be able to peel off the vadam from the cloth/ sheet. If not, dry another day and try peeling. In cloth, reverse the cloth, wet it slightly in the back of the vadam and peel it. Otherwise it will be very hard.
  12. javvarisi vadam recipe 6 
  13. I did both in cloth and plastic sheets, In plastic sheets, it will be very easy job, just peel it, it will easily come off.
  14. javvarisi vadam recipe 7
  15. Dry the peeled vadams in hot sun for next three days until its transparent like a glass. Try frying one to test and if its completely dried, it will be crisp. Otherwise it may stick to your teeth as you bite.
  16. javvarisi vadam recipe 8 
  17. To fry vadam, heat oil in kadai, fry in hot oil with the help of ladle to immerse the vadams completely in oil so that it gets fried well. Drain in paper towels.
  18. javvarisi vadam recipe 9


    • Salt should be added very carefully. When you taste the koozh, it should be mild, after vadam dryi it will just right.
    • Make sure the sago is cooked well in the koozh. Otherwise it wont fry properly afterwards.
    • If the sago koozh is too watery even after the sago is cooked, keep stirring in flame until the koozh gets thicker. If in case the sago is into the stage of getting mashed and disappear in the koozh, then you can add a tblsp of corn flour dissolved in little water to the boiling koozh to get thicker soon. But the water quantity I have given is perfect when the sago is soaked as mentioned and the sago should be pepper sized.
    • While deep frying vadam, make sure oil is in correct temperature hot. If too smoking hot, the vadam will get browned and if not hot, it will be chewy.
    • I personally don’t like colored vadam, so we never do color vadam. If you want, after the koozh is ready, you can add red, pink, yellow and green colours and mix.
    • Handle the dried vadams with dry hands always. Store in an dry container with lid.
    • If you have fried vadams remaining, put in a ziploc and keep in fridge to use later.
    • If you over cook the sago in this koozh, you will not see the sago after frying. But taste will be same.
    • Some had hing a pinch in this, but my MIL didn't say, so I didn't add. 

Goes well with any mixed rice varieties like tamarind rice, lemon rice also with thogayal rice. Is it not beautiful like pearls Batting Eyelashes.

Saturday, April 25, 2015

Indian pepsi ice with Zipzicle ice pop moulds

Our childhood summer used to be super fun and filled with lots and lots of excitements. Many reasons for it. First thing is holidays. The long annual holidays. When there is nothing to read, the whole of our attitudes changes, as if there is no one to question us in this world. We can do anything, roam anywhere in the neighbourhood, play with the kids in the neighbourhood for unlimited time. We used to play a lots of local favourite games like 7 aam kal (game played with 7 or 5 stones with respective songs), dhayam, snake and ladders, trade, kite flying, learning and riding cycle, making no fancy, simple crafts and many un-named favourite games. Cant explain the fun through words.
One among the main thing we enjoyed was ice creams, cool drinks, colourful popsicles and these so called pepsi ice. This is not the cola drink pepsi, but the Indian ice pops in a transparent tube pouch, filled with many colourful flavored drinks and kept cold/ frozen. Mostly they are filled with artificial flavors and colours, but still we never used to know or care about those facts, just enjoyed it. In some places, they even fill it in rectangle or square palm size pouches.
Last year itself I was longing to some how make this pepsi ice pops and kept telling Vj if only we could get those pouches to fill it. Vj used to say, sure something will be there. This year, this summer, again I was so badly wanting to try these. I bought some similar ice pops in fairprice, but wondered where I could get such moulds to freeze our favourite flavours.
Some how I found these Zipzicles in pinterest. When I searched the term where I could get it, I found in ebay and thought I will order it online. Later I found their own website and got these pouches as I wrote to them asking for details. They were really prompt and shipped me as soon as I asked them for the Zipzicles. As a blogger, I got these pouches as samples. *This is not a sponsored post or paid post, I am just posting so that everyone can know about this.*

So what ever is your favorite drink or ice popsicle flavour, you can just pour it and freeze it and enjoy this summer. This one is just like a ziploc, fill it upto the line given as guidance, you can even write the flavor and date you fill using a marker.
I made strawberrry lemonade ice pops, watermelon ice pops, orange and grape ice pops. And made rose milk, nannaari sarbath and masala coke ice pops as desi flavors. You cannot pour aerated drinks in this, but since when we make masala coke all the gas goes off, it was quite ok for me to fill it. I used a small funnel I already had to fill it, but you can directly pour it too placing in a tall container.
After freezing it in freezer for minimum 6 hrs or overnight, you can enjoy your ice pops. Just open the sealed zip and push from bottom to pop the frozen ice to enjoy it. Or you can even enjoy in our desi way of just drinking as it melts.
Kids will sure enjoy this and this could be a fun way to make your kid consume fresh fruits or milk based flavored ice pops using these Zipzicle. You can freeze even milkshakes.
Check out few fresh fruit drinks to use up in these zipzicles
  1. Strawberry lemonade
  2. Orange lemon juice
  3. Tomato juice
  4. Rose flavored Watermelon juice
  5. Rose milk
  6. Masala coke
  7. Ice lemon tea

Thursday, April 23, 2015

Selavu rasam recipe | South Indian rasam recipes

A simple comforting rasam and appalam. Its heaven for me. I always love rasam with hot rice and little ghee. No need for any side dish also. So I immediately tried this rasam when my friend Sasi told me the recipe. It was so simple and it had kollu / Horse gram in it which I have never tried cooking, included in my diet so far. My mom have told me to include kollu in every day diet by adding a tblsp of kollu to the toor dal while cooking for sambar. Or make rasam with it. But never bought kollu so far. This month I got a pack of kollu finally from Mustafa. I made this rasam twice after I got the recipe and loving a lot. She told its good for cold too, you can drink it as such like a soup.

Selavu rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time5 mins     |  Cook time: 15 mins     Serves: 2


Tomato – 2

Tamarind – 1 tsp, tightly packed

Garlic – 6 flakes

Black pepper – 1 tsp

Jeera/ cumin seeds – 1 tsp

Curry leaves – 1 sprig

Turmeric – 1/8 tsp

Coriander leaves, chopped – 1 tblsp

Salt – As needed

To roast

Kollu / Horse gram –  1 & 1/2 tsp

Coriander seeds – 1 & 1/2 tsp

Red chilli – 1

To temper

Oil/ ghee  – 1 tsp

Mustard – 1 tsp

Asafoetida – 1 pinch


  1. Mash roughly chopped tomatoes with your hands in a bowl and keep aside. You can add little water while mashing if you need. Soak tamarind in 1/2 cup hot water for 20  mins and extract  its juice, keep aside.
  2. 1-mash
  3. In a pan, dry roast horse gram, coriander seeds and red chilli in medium flame, until the horse gram turns golden red in colour. Take care not to burn it. Just roast until golden in colour and fragrant.
  4. 2-roast
  5. Grind it along with pepper, jeera and curry leaves, to a powder in a mixer.
  6. 3-powder
  7. Heat oil/ ghee in kadai, temper with mustard. Add asafotida and put the flame to low. Add the ground powder, turmeric powder and crushed garlic.
  8. 4-temper
  9. Give it a fry and add the mashed tomato.
  10. 5-add
  11. Add tamarind extract, salt and enough water and boil for 5 minutes. Switch off the flame. Garnish with chopped coriander leaves.
  12. 6-boil


    • While roasting, you will hear horse gram cracking sound starting. And you will be able to smell nice aroma too.
    • Adjust tamarind amount according to the tanginess of tomatoes.
    • Do not add more than mentioned kollu or coriander, otherwise rasam will become thick. Water quantity is apporx. 3 cups for this rasam. But use this only as guidance.
    • You can try the same with toor dal in place of kollu/ horse gram.

Serve hot with steamed rice. We had with sepankizhangu curry.

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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