Monday, December 28, 2015

Sweet sev recipe | Full video recipe

Sweet sev was the first one I made and planned to post for Diwali 2015. After sweet sev only I made sweet mixture and got tempted to post sweet mixture first. Then due to some reasons I did not post it and thought will post it last in my Diwali recipe posts. When I made it I really enjoyed making it as it is my all time favourite and was waiting to try and post. But when I keep a post in draft, the excitement is gone. I mostly make posts the same day I make and I am so used to it. So when I plan and make something in advance for my blog, this is what happens 😋.

Atleast now, I could make use of this post as I am spending more time with Aj and my in laws. Not that I can’t posts, I can squeeze time and make posts, but I don’t want to get mechanical about blogging.
I have tasted this snack in my childhood only very few times but I just love it. The flavours were really great and I could still remember it. Though I wanted to make it in a traditional way by rubbing in a seevakattai, I sadly don’t own one and using ladle is really hard for me.

Sweet sev recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time 15 mins    |  Cook time: 25 mins     Serves: 4 cups


Chickpea flour/ Besan/ Kadalai mavu – 1 cup

Rice flour – 1/2 cup

Butter - 1 tbsp

Oil – 1 tsp

Salt – As needed

Oil – for deep frying

For sugar syrup

Sugar – 1 cup

Water – 1/2 cup

Cardamom – 1, powdered


Tuesday, December 22, 2015

Sugar cookies recipe with easy icing | How to make sugar cookies

Sugar cookies with icing is my long time wish to try. But it took so long for me to come out of my comfort zone and try something like this, that is new to me. Thanks to Kungumam thozi magazine, atleast for magazine sake, I am trying out these. Otherwise for 2-3 years I had this in my to try list, but never did. After I tried this one, I felt it was not that difficult to do, but very interesting thing to do. Even Aj liked working with me in this baking. I thought I will try this again to shoot the video but could not find time. As Aj likes this one, I will sure make it again and post full video for this one later. Hopefully. Difference between sugar cookies and shortbread cookies is the texture – shortbread cookies and soft while these sugar cookies are crisp.

Wishing every one a Merry Chirstmas!😊

Sugar cookies with icing recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time 1 Hr dough refrigerating time + 20 mins    |  Cook time: 15 mins     Serves: 15 - 20 cookies


All purpose flour / Maida – 1 & 1/2 cup

Butter (unsalted) – 1/2 cup

Sugar – 1/2 cup

Salt – 1/4 tsp

Baking powder – 1 tsp

Plain yogurt/ Curd – 1 tbsp

Vanilla essence – 1 tsp

Sugar sprinkles – As needed

For icing

Icing sugar – 1 cup

Food colour – as needed

Vanilla essence – 1/2 tsp

Milk – 2 tbsp 


Friday, December 18, 2015

Mint coriander chutney recipe for dosa, idli South Indian

Mint coriander chutney recipe
Mint coriander chutney for dosa, idli. spicy and flavourful chutney for idli dosa, made with onion, tomato, garlic, mint, coriander, red chillies and coconut as main ingredients - Kothamalli pudina chutney. I always look for different chutney recipes, be is a small variation, I would like to try it out. As idli is out major breakfast, I want to make something different from the usual chutneys I make. Aj is quite simple - He always wants sambar or onion tomato chutney if its idli and he can adjust with red chutney if it's dosa.
So when I asked my MIL who is here, for a chutney recipe, she told this. I made it for today breakfast and the recipe was bang on. Perfect tasting chutney with a well balanced flavour.


Mint coriander chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 Mins    |  Cook time: 10 mins     Serves: 4


Onion - 1, large

Tomato - 1

Garlic - 4 flakes

Mint and coriander leaves - 1/4 cup

Channa dal - 1 tbsp

Red chilli - 8

Asafoetida - 1/8 tsp

Coconut, grated - 2 tbsp

Jaggery - 1/4 tsp

Oil - 2 tsp

Salt - As needed

To temper

Oil - 2 tsp

Mustard -1/2 tsp

Urad dal - 2 tsp


  1. In a kadai, add 2 tsp of oil and roast red chilli, channa dal until channa dal turns golden. Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl). Add garlic and cubed onion first then cubed tomato.
  2. How to make mint coriander chutney 1
  3. Fry until soft and add washed mint and coriander leaves. Fry just until the leaves shrink. Transfer to a plate and cool down.
  4. Preparation of mint coriander chutney
  5. In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and channa dal.
  6. 3-powder
  7. Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
  8. 4-grind
  9. Temper with mustard, urad dal and mix to the ground chutney.
  10. 5-temper


  • I do tempering in step one to save time, you can also follow the same. 
  •  You can add small onion (shallots) in place of large onion.  
  •  You can add a pinch of tamarind if you feel your tomato is not tangy. 
  •  Adjust water and salt to balance the spice.

Serve with hot idli or dosai, a spicy and flavourful chutney that your family would love!



Tuesday, December 15, 2015

Calzone recipe | Step by step

calzone-recipeCalzone may be  new to many, but it’s nothing but pizza made in different method. Pretty much same recipe as Pizza, just the technique is different. I made this last month for Kungumam thozhi magazine. I have seen calzone few times in cookery shows, but never tasted. Since this is my first attempt, I am not satisfied with the shape and looks. I can make this often, instead of making pizza. so will update sometime later with a better picture. Holiday season has started and I thought will schedule some from my drafts and try to do some new tried recipes if I find time 🙂. I may not respond to your queries promptly, but whenever I get a chance, will sure reply.

Calzone recipe

Recipe Cuisine: Italian  |  Recipe Category: Snack/ Dinner
Prep Time 1 Hr dough resting time    |  Cook time: 15 mins     Serves: 3


All purpose flour / Maida – 1 & 1/2 cup

Instant yeast (refer notes)-  1 tsp

Milk – 1/4 cup

Water – 1/4 cup

Sugar – 1 & 1/2 tsp

Salt – 3/4 tsp

Oil or melted butter – 1/4 cup

Pasta sauce – 1/4 cup

Onion – 1/2

Capsicum – 1/2

Tomato – 1/2

Mozarella cheese, grated – 3/4 cup

Italian seasoning – 1 tsp

Chilli flakes – To serve


Friday, December 11, 2015

Karunai kizhangu gravy for rice | Karunai kizhangu recipes

Karunai kizhangu is a healthy vegetable that is ignored by many people just because of its itchy property when eaten at times. This karunai kizhangu – Pidi karunai kizhangu as we call is often mistaken with arbi/ seppankizhangu/ colocasia. I have heard from couple of friends that they avoid eating seppan kizhangu because of it’s itchy property. I was bit confused why they say so, then I assumed that they might have mistaken colocasia with pidi karunai kizhangu. Because till date, arbi/ colocasia never gave any itchy feel in my tongue after consumption. It is slimy when cooked but never itchy. Also when cooked, karunai kizhangu is yellowish when compared to arbi.

I add it in 7 kari kootu for thiruvathirai and pongal. So remaining I make curry or podimas. This chutney/ gravy idea has been given by my mom when she visited recently. First I was bit reluctant to try, but when I made and had, it was really flavourful and tasty. Easy and quick fix healthy gravy for lunch. Do try if you get a chance. We make gravy with few vegetables in a specific manner like my previous recipes – yellow pumpkin gravy, ridge gourd gravy.  This also adds to the list. Though it is same way, I wanted to make this post who specifically looks for karunai kizhangu recipes.

Karunai kizhangu gravy recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 5 Mins    |  Cook time: 30 mins     Serves: 3


Karunai kizhangu – 8

Onion – 1

Green chilli – 7 – 8

Tamarind – 1 tsp tightly packed

Asafoetida – 1/8 tsp

Salt – As needed

To temper

Oil – 2 tsp

Mustard – 1/2 tsp

Methi seeds (Optional) – 1/4 tsp

Urad dal – 1 tsp

Asafoetida – 1/4 tsp

Curry leaves – 1 sprig


Tuesday, December 8, 2015

Samosa recipe, How to make samosa full video

Samosa recipe

I always wanted to make the samosas that are big and conical that stands in the plate. It looks majestic to me 😉. I have attempted making this way, but when I saw this video, the chef clearly explains the knack to make the samosa simply. I just loved the video a lot. I was searching how to make this kind of samosa for kid’s get together that we had at our home as Aj’s holidays have started and he wanted to have his friends over. I made these samosas and eggless chocolate banana cake and hot chocolate for the kids.

Actually I was very tensed if I could get it right, but thankfully turned out perfect and tasty. The kids enjoyed it a lot and gave me immediate feedback, that samosas and cake were awesome. Everything flew away in few minutes.

You can check my mini cocktail samosas / triangle samosas too.

Samosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time 25 Mins    |  Cook time: 30 mins     Serves: 2

Ingredients for dough

Maida (All purpose flour)- 1 & 1/4 cup

Ghee - 2 tbsp

Ajwain (Carom seeds) - 1/2 tsp

Salt & Water as needed

Ingredients for stuffing

Potato - 4

Boiled green peas - 1/4 cup

Red chilli powder - 1 tsp

Garam masala powder - 3/4 tsp

Chaat masala powder - 3/4 tsp

Coriander seeds powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - As needed

Oil - 1 tbsp

Cumin seeds - 3/4 tsp


Saturday, December 5, 2015

Beetroot dosa recipe | Healthy breakfast recipes

Beetroot dosa recipe
Beetroot simply ground with your favorite spice and added to the regular idli dosa batter not only makes it colourful also it is healthy to have vegetables in your breakfast right? This idea was passed to me by my reader Harini Kumarasamy. She sent me this 2 months back and been thinking to try. Last month when I had both beetroot and idli dosa batter, I tried this one and turned out good. This is just a basic idea, you can improvise this with your favorite ingredients in it. Refer notes section for more ideas.

I hope rain in Tamil Nadu stops, it's really disheartening to see the flood and how people suffer. Let's pray God for this situation to get over soon and people get back to normal life soon. As I mentioned in my last post, please help how much ever you can without any hesitation even it is a small help.


Check out my red velvet pancakes too (Instant eggless pancakes)

Beetroot dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 Mins    |  Cook time: 15 mins     Serves: 2


Idli dosa batter – 2 cups

Beetroot – 1, small, cubed

Red chilli – 2

Cumin seeds/ Jeera – 1/2 tsp

Asafoetida – a pinch

Oil – to smear


Wednesday, December 2, 2015

Rava toast recipe / Sooji toast

Rava toast recipe
An open toast with semolina (Rava/ Sooji) made to a savory batter and toasted in low flame. I have not tasted this before, have seen a video once by chance otherwise it’s totally new to me. I love any dish prepared with rava/ sooji. So I was sure I will like this too. Recently my BIL asked me if I have this post in my blog, so thought of trying and making a post. Obviously I loved it so much, it turned out awesome. This can be a perfect quick and filling snack for kids returning from schools. Or even as breakfast in lazy sundays. I guess this can be called savory french toast or rock toast too. I found the recipe here for my reference.
Check out my other bread toast/ sandwiches
  1. Chocolate banana grilled sandwich
  2. Aloo veg grilled sandwich
  3. Leftover chana masala sandwich
  4. Potato corn toast
  5. Grilled spinach cheese sandwich
I see a lot of updates from friends and family in Chennai about the non stop rain and flooding in most of the areas. Really worried about the people out there. Let’s hope and pray for the rain to stop. Stay safe and also help the needed where ever you can. Don’t hesitate to lend your helping hand even if it’s a small help.

Rava toast recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 Mins    |  Cook time: 15 mins     Serves: 2


Semolina/ Rava/ Sooji – 1/2 cup

Bread slices – 4

Onion – 1/2, finely chopped

Finely chopped capsicum – 1/4 cup (or)

Grated carrot – 3 tbsp

Green chilli – 1, finely chopped

Red chilli powder – 1/2 tsp

Curd/ Plain yogurt – 2 tbsp

Cream / milk*  - As needed

Coriander leaves (Finely chopped) – 2 tbsp

Salt – As needed

Oil/ ghee/ butter – As needed

*My friend Sangeeta and many suggested cream in the recipe and I too found its a great add to the recipe. So updated to add.


  1. Mix all the ingredients except bread and oil in a mixing bowl. Use milk or cream to make a thick batter.
  2. 1-mix
  3. Spread the batter over one side of the bread slice as a thick layer. Heat tawa / pan and drizzle with oil/ ghee or some butter. Put the batter applied side to the tawa.
  4. 2-toast
  5. Cook in low or medium flame until golden crust is formed. Flip and toast until crisp.
  6. 3-done


    • I added colour capsicum as I had it in stock and wanted to use it up. It gave a nice flavour. You an use simply grated carrot. You can increase onion if you want.
    • You can skip green chilli if kids are having it.
    • You can add grated ginger for extra flavour.
    • Using milk or cream makes it more tastier and rich.

Serve hot always with tomato ketchup/ sauce of your choice.

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