October 22, 2012

Kalakk Dosa

This is a masterpiece of my in Law's family... My hubby makes this dosa superblyyy!!!


Wheat Flour:1 cup
Rice Flour:1 cup
All purpose Flour(Maida):1 cup
Curd:1/2 cup (Add according to one's taste)
Chopped/Crushed Green Chillies:To Taste
Salt:To Taste
Cumin Seeds:3/4 spn
Chopped Coriander Leaves:2 spns
Carrot:1 no(peeled n grated)
Onion:1(finely chopped)


1.Mix all the above ingredients with water into thin buttermilk consistency and leave it aside for 15 mins and now the dosa mix is ready to use.
2.Heat a tawa on flame,add oil,spread the oil all over the tawa ,sprinkle little onion all over and pour the dosa mix,do the same as you do it with Ravva dosa.Pour the dosa on the tawa making an outer circle and now fill in the middle,this gives crispy dosa.I use a glass to pour the dosa mix with which I feel comfortable making these dosa.
3.Add oil on the edges of dosa and few drops all over,let it sit for 2 mins and by now the dosa will be leaving the edges,flip the dosa to other side and cook for another minute,now dosa is ready.
Serve it hot with any chutney or Pickle.

Bread Upma


Bread Slice:10 no(Toasted and cut each slice)
Onion:1 medium(finely chopped)
Capsicum:1 medium(finely chopped)
Carrot:1(peeled and grated)
Green Peas:1/2 cup(I used Frozen)
Tomato:1 big(chopped)
Ginger:1/2 spn(grated)
Green Chillies:To Taste
Tomato Ketchup:4-5 spns
Coriander Powder:1 spn
Mustard:1/2 spn
Urad Dal:1/2 spn
Cumin Seeds:1/2 spn
Chenna Dal:1/2 spn
Oil:2 spns


1.Heat oil in a pan,when hot add cumin seeds,mustard,urad dal,chenna dal and fry till they turn golden color,now add the curry leaves,green chillies,grated ginger and fry till chillies are done.
2.Now add onion and fry till they turn soft,add capsicum,grated carrot,green peas and fry for 3-4 mins.When the capsicum turn soft add the chopped tomato,mix and cook them covered till tomatoes become smooth.At this time add the salt,coriander powder and fry for a min now add the tomato ketchup,mix evenly and sprinkle few drops of water.Make sure u dont add more water as this make the dish mushy.
3.Finally add the toasted and cut bread pieces,toss well so that all the bread pieces are well coated with the sauce and let it sit on low flame for 2-3 mins,turn off the heat and ready to serve.
4.U can add little lemon juice to this if u like.I added lemon juice jst before eating and it tasted good.

Semiya Idly


Semiya:2 cups
Sooji:1 cupCurd:2 cups(Beaten)
Water:1 cup(add according to the consistency)
Salt:To Taste


Oil:2 spns
Cumin Seeds:1 spn
Urad Dal:1 spn
Mustard Seeds:1/2 spn
Chenna Dal:1 spnCurry Leaves:8-10
Green Chillies:5(cut into thin pieces)
Red Chillies:3(cut into rounds)


1.Dry roast Semiya and sooji separately till they turn light golden color and gives out nice aroma and put them together in a bowl.
2.Heat oil in a pan and add the ingredients listed under tempering and fry them till they turn golden color.
3.Now add the tempering to the dry roasted Sooji and Semiya,add the beaten curd to this mixture,mix well and add 1/2 cup of water if necessary.Add Salt to taste and let this mixture rest for 6 hrs for the semiya and sooji to soak well in the liquid and become soft.After 2 hrs check if the mixture needs any mositure,if so add little more water,mix well and allow it to rest.
4.After 6 hrs u can make Idly anytime u want.Make sure that the batter should be same as the Idly batter consistency.Add water to bring it to that consisctency.
5.Grease the Idly plates and fill them with the batter and cook them on steam for12-15 mins on medium flame.
6.Semiya Idly will be ready after 15 mins and serve it hot with Coconut Chutney.

Semiya Curd Bath


1.Bambino Vermicelli:1 cup
2.Curd:1 cup(varies depending on ur taste for consistency)
3.Jeera:1 spn
4.Mustard Seeds:3/4 spn
5.Urad Dal:1 spn
6.Channa Dal:1spn
7.Curry Leaves:8 to 10
8.Hinge:a pinch
9.Chopped Cliantro
11.Salt:Acc to taste
12.Red Chillies:3
13.Green Chillies:3
14.Cashewnut:5 to 6
15.Chopped Ginger:1/2 spn


1.Boil Vermicelli till its cooked for 90%.Add oil to the water while boiling this avoids the vermicelli in sticking.Drain the excess water and spread it over a plate and let it cool.
2.Now put a pan on flame and add oil..when the oil is hot add cumin seeds and when they splatter add mustard seeds, channa dal, urad dal and let them fry for a while and now add the chopped ginger, curry leaves, hinge, slitted red chillies, green chillies ,cashews and fry them.
3.When the tadka is ready add the boiled vermicelli and mix gently so that the vermicelli will not be mashy.Add salt according to ur taste
4.Now add curd and mix well.If u want u can add more curd depending on your taste.
5.Finally add chopped cilantro.

Semiya Upma

This is an another master piece from my amma.... she makes awesome upma that you can actually count the number of semiyas used in it!!!


1. Semiya / Vermicelli – 1 cup
2. Green chillies – 2 to 3
3. Carrot – 1
4. Matar / peas – little less than handful
5. Onions – 1 Big
6. Elachi, crushed -2
7. Lavang, crushed – 2
8. Dalchin, crushed – 1/2 inch piece.
9. Ginger garlic paste – 1 tsp
10. Salt o taste.
11. Water – 2 cups
12. Kaju /Cashew nuts – 4 to 5 (optional)


  • In little ghee/ butter , fry semiya till light golden brown. keep this aside.
  • Now, in a separate cooking vessel heat oil and sauté crushed elaichi, lavang,dalchin.
  • To this add ginger garlic paste, onion, carrot, mirchi . Mix and sauté them well . Then add salt and mix well.
  • Add  2 cups of water and then add the golden colored semiya.
  • Put on low flame and close the lid for 5 to 6 min and switch off the flame.
  • Garnish with kaju roasted in little ghee.

Rava Oats Idly


Instant Oats -1 cup /1 part

Sooji / Rawa / Bombay Rawa / Semolina – ½ cup / ½ part

Curd / Yoghurt – 1 cup

Beans – 10 chopped finely

Carrot – 1 grated finely

Urad Dal / Ulundam Paruppu – 1 tsp

Mustard Seeds / Kaduku -1 tsp

Green Chilli – 1 chopped finely

Ginger -1 tblspn grated

Oil -1 tblspn + for greasing idli plates

Baking Soda -1 tsp

Salt to taste


In a dry pan and oats and roast it till nice aroma comes , it will take around 3-5 mins..Allow this to cool down and powder it finely.

Now take this in a mixing bowl and add in rawa and mix well. Pour in curd and mix well..

Add in enough water and mix well till it gets smooth consistency.

Now heat oil in a pan and add in mustard and urad dal..Add in green chilli and ginger and mix well.Add in beans and carrot and cook for 5 mins.

Now add this to the batter and mix well..Add in salt, baking soda and mix well.

Take the idli stand and grease the plate with oil.Take a ladleful of batter and fill those plates.

Now stack it together and steam it for 15 mins.Remove this and allow it to cool down.

Now remove the idli with a spoon and store in a hot case.

Serve this with chutney or as it is..

Aloo Poha

Poha is nothing but flattened rice..In tamil we call it as aval..I added some potatoes to it and made it super delicious.Aloo poha is a delicious and nutritious dish to start a day...You could add any vegetables in this and make it more delicious..This dish can be made from start to finish in 15 min..So this can be made on a busy morning..The one thing about this dish is you should eat it hot..once it gets cold it become so hard and rough... this is an another master piece from my Amma...


Poha-2 cups
Onion-1 chopped
Potato-1 large chopped
Ginger-1 inch piece minced
Turmeric powder-1 tsp
Salt to taste
Lemon juice-1 tblspn


Mustard seeds(kaduku)-1 tsp
Cumin seeds(jeerakam)-1 tsp
Channa dal(kadal paruppu)-1 tblspn
Urad Dal(ulundam paruppu)-1 tblspn
Asafoetida(kaya podi)-1/4 tsp
Dry red chilli-2
Curry leaves-a spring


In a mixing bowl add poha with some salt and turmeric.Pour in a splash of water and mix with hands.Let this sit for 10 min so that the poha will get soft.

In a kadai add oil and when it is hot,throw in all the seasonings and mix well.

Add in curry leaves and ginger and stir for 1 min.Add in onions and mix well.When the onions are translucent put in the potato and stir well.

Add salt and a splash of water and cover the pan and cook for 5-7 min.

When the potatoes are cooked add in the poha mixture and stir well,cover the pan for 5 min.

Now add in the lemon juice and serve hot.

Masala Dosa

Masala Dosaaaaaaaa.............. It was once in headlines for the reason that this dosa is among 100 dishes that needs to be tasted before dying.. Thats absolutely correct!!! its a mouth watering dosa and my amma makes an awesome of this!!!!


Dosa Batter
Onion-1 sliced
Potato-3 boiled and mashed
Green chilli-3 slitted
Ginger garlic paste-1 tblspn
Curry leaves-1 spring
Turmeric powder-1 tsp
Salt to taste

For Tempering:

Oil-1 tblspn
Mustard Seeds(kaduku)-1 tsp
Cumin seeds(jeerakam)-1 tsp
Channa dal(kadala parupu)-1 tblpsn
Urad dal(ulunda parupu)-1 tblpsn
Asafoetida(kaya podi)-a pinch


In a kadai add oil and all the ingredients given for the tempering and fry for 2 min.

Add onion,green chilli and saute for 3 min.Then throw in the salt and turmeric powder and mix well.

Add a splash of water and give a mix.now add in the potatoes and mix well.Set this masala  aside.

Now for the dosa,take the dosa batter and pour it in a heated tawa.Drizzle some oil over the dosa and smear it with a flat spoon.Put a huge dollop of the prepared masala and fold it in half.

Serve it with some spicy chutney.

Chilly Idli


Onion-2 sliced
Tomato-3 Sliced
Garlic-6 cloves sliced
Curry leaves-1 handful
Tomato puree-1 cup
Idli-10 cubed
Red chilli powder-1 tblpsn
Turmeric powder-1 tsp
Garam masala powder-1 tsp
Saunf(sombu)-1 tsp
Cinnamon(pattai)-1 inch piece
Red colour-a pinch
Salt to taste
Oil-2 tblspn
Coriander leaves for garnishing

For Batter:

Maida-1 cup
Corn flour-1 tblspn
Salt to taste
Pepper-1 tsp


First mix the ingrediants given for the batter with some water into a smooth paste.Dip each idli cubes in this and deep fry till golden.

In a kadai add oil,saunf,cinnamon and crackle it,Add in garlic,curry leaves and fry for 1 min.

Add in onions and fry till golden brown.Add in tomatoes and mix well.Add in tomato puree and cook till oil separates.

Put in all the spices and mix well.now add in red colour and mix until combined.

Throw in all the fried idli pieces and mix well till everything is combined.

Garnish with coriander leaves and serve hot.

Onion Oothappam

Oothappam is a variation in dosa where all the ingredients is added into the dosa batter and then the dosa is made.Traditionally Oothappam is made with lightly sour dosa batter.But if you don’t have any of that,you could make it with regular batter or just take the dosa batter out of the fridge in the morning and make this Oothappam in night. This One i love a lot and is the master piece of my hubby.. He makes superb onion Oothappam ... So dedicating this to him....


Onion-1 finely chopped
Carrot-1 shredded
Tomato-1 chopped
Green chilli-1 chopped
Ginger-1 inch piece minced
Coriander leaves-1 cup chopped
Mustard seeds(kaduku)-1 tsp
Cumin seeds(jeerakam)-1 tsp
Asafoetida or Hing(kaya podi)-1/4 tsp
Dry Red chilli-2
Salt to taste
Dosa Batter


In a kadai add oil and crackle some mustard seeds,cumin seeds,hing,red chilli and fry for 1 min.

Add onions and fry for 2 min.Throw in green chilli and ginger and mix well.Add in tomatoes,carrot and mix well.

Add in coriander leaves,salt and mix well.Put this in the dosa batter and mix well.

Now heat a tawa and pour a ladle full of dosa batter over the tawa and spread it lightly(Don’t spread it so much).

Drizzle oil on the dosa and cook on the slow flame till the bottom browns.Then turn the dosa and cook on the other side too.

Serve hot with coconut chutney,sambar or idli podi.

Basic Rava Upma


Rawa-1 cup
Onion-1 chopped finely
Green chilli-2 chopped
Curry leaves-5
Asafoetida(kayam)-1 tsp
Mustard seeds(kaduku)-1 tsp
Cumin seeds(jeerakam)-1 tsp
Channa dal(kadala parupu)-1 tblspn
Urad dal(ulunda parupu)-1 tblspn
Curd-1 cup
Ghee-2 tblspn
Salt to taste
Coriander leaves or spring onion for garnishing


In a sauce pan heat 2 cup of water and let it come to a good boil.

Roast the rawa in some ghee till you get nice aroma and set it aside.

In a kadai add ghee and crackle some mustard seeds,cumin seeds,Channa dal,Urad dal,Asafoetida for 1min.

Add in onions,green chilli,curry leaves and cook for 1min.

Add in the boiled water,curd and mix well,let it come to a good boil.Season with some salt.

Slowly add in the rawa and mix well.Cover it and Simmer it for 15 min.

Garnish with coriander leaves.Serve it with Spicy coconut chutney.

Groundnut chutney

Preparation time : 5 minutes
Cooking time : 5 minutes.
Serves : 4

This is a very simple peanut chutney.

1. Roasted peanuts – 3 handsfull (should not be roasted too much)
2. Green Chillies – 4 to 5 ( roasted in very little oil)
3. Tamarind – little less than 1 inch
4. Garlic flakes – 5
6. small onion – chopped
7. Salt – as per taste.
Grind roasted green chillies and garlic flakes. Then add roasted peanuts and fry them. Add salt,washed tamarind piece and grind again. Add required amount of water (do not make it too watery as the taste varies) and onion pieces and grind.
Instead of grinding the onion, the chopped pieces can directly be added to the ground chutney.

Chenda Muriyan+mulak chammandhi

Chenda Muriyan..... One snap of tapioca anywhere in market brings me the taste of chenda muriyan my amma and my athai amkes... Its an awesome dish.:) vow!!! I love this combination a lot!!! Dedicating this to my amma and my Akhila Athhai!!!


For Seasoned Tapioca:
Tapioca / Marchini Kilangu / Kuchikezhangu / Kappakezhangu / Cassava – 1 kg
Mustard Seed / Kaduku -1 tsp
Urad Dal / Ulundu – 1tsp
Dry Red Chilli – 2
Curry leaves – 1 spring
Salt to taste
Oil- 1 tsp

For Green Chilli Chutney:
Green Chilli – 4
Garlic – 4
Salt to taste
Coconut Oil – 3 tblspn


For Seasoned Tapioca:

Peel the outer hard skin of the tapioca and cut into bite sized pieces. Put it in a colander and wash it well.

Take it in a saucepan and cover it with water.Once the water gets boiled, drain the water.(For any tapioca curries, you need to drain the first water that you use for boiling the same) Add water again. Add salt to taste and bring this to a boil. Simmer this for 20-25 mins or untill the tapioca is cooked through. Drain it and set aside.

Now make seasoning by heating 1 tsp of oil and add in mustard and urad dal. After it crackles add in dry red chilli and curry leaves. Mix well.

Add the boiled tapioca and mix well. Adjust the seasoning and remove into a bowl.

Serve it with green chilli Chutney

For Green Chilli Chutney:

Take green chilli, garlic and salt in a blender and grind it roughly. Now add in coconut oil and mix well. Serve this with tapioca..

Garlic Chutney With Coconut & Chillies


Coconut-1 cup
Dry Red Chilli-4
Garlic-10 cloves
Tamarind – a small piece (if using paste use 1 tsp)
Salt to taste
Oil-1 tblspn

For Seasoning / Tempering:
Oil-1 tblspn
Mustard seeds / Kaduku-1 tsp
Urad Dal / Ulundu-1 tsp
Asafoetida / Hing / Kaya Podi- ¼ tsp
Curry leaves – 1 spring


Heat 1 tblspn of oil , Add in dry red chilli and garlic in it and fry for 5 mins.

Add in coconut and mix well..Fry this for 2 mins..Allow this to cool down..

Take this in blender. Add in tamarind and salt and make into a fine puree by adding some water. Empty this in a bowl..

Now make seasoning by heating oil and add in mustard and urad dal..Add asafoetida and curry leaves and pour this over the chutney..

Mix well and serve with idli and dosa..

Dry Onion Chutney


Onion-2 large chopped roughly
Dry Red Chilli – 2
Garlic – 4 cloves
Tamarind Paste -2 tsp
Salt as needed

For Seasonings:
Oil-2 tblspn
Mustard Seeds / Kaduku -1 tsp
Curry leaves -1 spring


Grind all the ingrediants given for the chutney in a blender to a fine paste and transfer it into a bowl.

Now make seasoning by heating oil and crackling mustard and curry leaves.

Pour this seasoning over the chutney and mix well.

Serve with idli or dosas..

Mutter Paneer Paratha


Making of the stuffing in paratha :

1. Paneer , grated / crumbled – 2 cups
2. Peas (boil till soft ) – 1 cup
3. Onion , chopped finely – 1 small sized
4. Dhaniya powder (Coriander powder) – 1/4 tsp
5. Jeera powder (Cumin powder ) – 1/4 tsp
6.  Kottameer / Coriander leaves – few sprigs
7. Garam Masala – 1/2  tsp
8.  Green chillies , finely chopped or sliced thinly – 2 to 3
9. Salt – as required

Making of the paratha dough :

1.Whole wheat flour/atta – 2 cups
2. salt – as needed
3. Ghee  / butter – 1 tsp  (optional )
4 .water to knead the dough


Firstly , knead the dough and cover with damp cloth and let it rest for 10 to 15 min.
Meanwhile…mix all the ingredients together mentioned under the ‘stuffing’ . Keep aside.
Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle.
Place some stuffing in the center and take the edges of the dough upwards and cover the stuffing.  Press it well with your palm and it gets flattened.

Now, dust the surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
Heat a tawa and once its hot, place a paratha and let it cook for 15 to 20 sec. Flip the paratha and let it cook for a few more secs. Drizzle some butter or ghee and roast to a golden shade on both sides.
Serve hot with any curry of your choice or yogurt or raita.

2 mts Chutney

Preparation time : 5 min
Cooking time : 5 min
Serves : 3 to 4

Coconut:- ½ a cup
Tamarind:- A size of gooseberry
Salt:- As needed
Green chilly:- 6. ( You can increase/decrease the count based on one’s choice)
For seasoning:-
Mustard seeds:- 1 table spoon
Uzhunn paripp:- 1 table spoon
Kaya podi:- as needed
Kariveppila:- 2 sticks
Oil:- 2 table spoon

Throw in all the ingredients into the mixie. Grind it to a thick paste by adding water suitably. Transfer the chutney to a bowl. Take a seasoning vessel. Pour the oil. Throw in all the seasoning items. Wait for the Mustard to stop splutter. Add the seasoned product to the chutney. Serve it with Dosa/Idly.

October 18, 2012

Tomato Thokku


Tomato-10 pureed
Red chilli powder- ½ cup
Coriander powder- ¼ cup
Jaggery / Sarkarai(you could use sugar)- ½ cup
Salt to taste
Oil- ½  cup


Oil- ½ cup
Mustard seeds /Kaduku-1 tblpsn
Cumin seeds / Jeerakam-1 tblspn
Dry red chilli-5
Asafoetida / Kaya podi-1 tsp
Curry leaves-a handful


In a kadai add ½ cup of oil and pour in the tomato puree.let it come to a boil..Cook for 15-20 min until thickened.

Add in red chilli powder,coriander powder,jaggery.salt and mix well.

Make the seasoning by heating oil and crackling some mustard seeds,cumin seeds,asafoetida,dry red chilli,curry leaves..

Pour this into the tomato mixture and mix well.

Let this cool down and put this into the clean jar and store in fridge...