November 28, 2012

Oats Dosa


  • Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
  • Semolina - 1 1/4 cups (sooji)
  • Rice flour - 3/4 cup
  • Maida - 1/4 cup (all purpose flour)
  • Salt to taste
  • Green chilies - 2, finely chopped
  • Ginger - 1 tsp, grated
  • Curry leaves - 1 sprig, tear (optional)
  • Coriander leaves - 2 tbsps chopped (optional)
  • Buttermilk - 1/2 cup (sour preferably)
  • Water as required (approx 6 cups)
  • Oil as required


  1. Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
  2. At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
  3. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
  4. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
  5. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
  6. Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
  7. Serve warm with chutney of your choice.


Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
Prepare the batter at least an hour or half an hour before you want to eat the dosa. The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
An iron tava works best for this type of dosa.
You can add grated coconut or carrot and broken cashew nut for variation.

Oats Idly


  • Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder
  • Semolina - 3/4 cup (sooji/upma rava)
  • Yogurt - 1 cup (curd)
  • Carrot - 1, peeled and grated
  • Salt to taste
  • Eno Salt - 1/2 tsp (or cooking soda)
  • Water as required
  • Mustard seeds - 1/2 tsp
  • Split Black Gram Dal - 1 tsp (urad dal/minappapu)
  • Asafoetida - 1/4 tsp (Hing)
  • Green chilies - 2, finely chopped
  • Curry leaves - 1 sprig
  • Coriander leaves - 1-2 tbsps, finely chopped (optional)
  • Oil - 2 tsps


  1. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.
  2. Add grated carrot and saute for 2 mts. Add semolina/sooji and saute for 4 mts. Add coriander leaves and turn off heat. Cool.
  3. Add the ground roasted oats powder and salt to taste. Add the curd and mix. Add just enough water to make a thick dosa batter.
  4. Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates.
  5. Steam for 13-15 minutes. Serve warm with chutney of your choice.

Carrot Idly

  • Urad Dal - 1 cup
  • Idli Rava - 2 cups
  • Salt to taste
  • Cooking Soda - pinch (soda bi carbonate)
  • For coriander mix: grind to a coarse paste
  • Coriander leaves - 1/4 cup, packed
  • Green chilies - 2
  • Cumin powder - 1/2 tsp


  1. Soak urad dal for 2-3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
  2. After 2 hours drain the water from the urad dal and grind till soft and fluffy. Keep aside.
  3. Squeeze out the water from the idli rava and add to the ground urad dal batter. Mix well using your hand.
  4. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process. After 10 hours you will find that the mixture will rise to at least double the volume.
  5. After fermentation, add salt and pinch of soda bi carbonate and mix well. Add the ground coriander leaves mixture and mix well. The batter is now ready to make idlis.
  6. Grease idli maker plates with some oil. Place a half a tbsp of grated carrot in each depression and pour idli batter over it.
  7. Steam covered for about 12-14 minutes. Turn off heat and remove the lid after a couple of minutes. Remove each idli carefully with a spoon and serve warm with sambar or chutney.

November 26, 2012



Curd/Yoghurt - Thayir - 1 cup
Ginger - Inji - small quantity
Coriander leaves - Kothamalli - small quantity
Green chillies - Pachai milagai - 1 no.
Asafoetida - Perungayam - a pinch
Salt to taste

  1. Beat the curd using mixie or manually. Chopp ginger, green chillies and coriander leaves. Add water to the curd and minse it with coriander leaves, ginger and green chillies. Add a pinch of asafoetida and salt.
Buttermilk is ready to be served.
Note: It's good for health and removes heat from the body.

Chemb Fry


Colacasia - Chemb - 1/2 kg
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Sesame oil for frying

  1. Wash and keep colacasia in pressure cooker. Don't close the lid tightly. Just keep the top inverted. See every 10 minutes whether it is soft. Keep it for atleast 20 minutes. Now take it off, allow it to cool and peel off the skin.
  2. Cut into desired shapes, add salt, turmeric powder, red chilly powder, coriander powder and mix them well. Heat oil in a pan/kadai, add asafoetida, then the colacasia and mix them well.
Chemb fry is ready to be served. It can be served with rice. It can be served for 2 people. It requires hardly 30 minutes to cook.

Note: Curry should not be smashed. Only required amount of water should be added while boiling. Always add asafoetida to the oil once it is heated. This will add to taste.

Pakoda Kuzhambu


Pakoda - 7 nos.
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Green chillies - Pachai milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Garam masala powder - Masala thul - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Cashew nuts - Munthiri paruppu - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 tea spoon
Turmeric powder - Manjal podi - 1 tea spoon
Poppy seeds - Kasakasa - 2 table spoons
Cumin seeds - Jeeragam - 1 table spoon
Salt to taste
Oil for frying

Make pakodas.
Cut onions, smash tomatoes in a mixie.
Make ginger-garlic paste after peeling off the skin.
Grind grated coconut, poppy seeds, green chillies, cumin seeds, cashew nuts and make them to a paste.
Heat oil in a pan/kadai.
Add cumin seeds, ginger-garlic paste, onions, fry them well, now add tomatoes which are smashed, add red chilly powder, turmeric powder, garam masala powder, little salt, curry leaves and boil them for some 3 minutes.
Now add coconut paste. Finally add pakodas and garnish with coriander leaves. Pakoda kuruma is ready to be served. Yummy!!!! It can be served with white rice, idly, dosa, chappathi, poori. It can be served for 2 people. It requires hardly 30 minutes to cook.

Note: Add only little salt to kuruma and salt is already added to pakodas. Pakodas should be soaked in the kuruma for at least half-an-hour so that the taste will be really good.

Dal Idly


Bengal gram dal - Kadalai paruppu - 1 cup
Green leaves - Keerai - 1 cup (Any kind)
Onion - Vengayam - 1 no.
Green chilly - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 2 flakes
Red chilly - Kaintha milagai - 2 nos.
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying


Wash and soak bengal gram dal in water for 2-3 hours along with cumin seeds and red chillies.
Grind them to a smooth paste after adding ginger-garlic, green chillies, green leaves Chopped) and curry leaves.
Grease idly plate and pour this batter and keep it for 10-12 minutes in Idly cooker.

Dal idly is healthy and ready to be served. Serve it with any of the chutneys.



Pulikaichal is a preserve which stays for a few months in the fridge. This when mixed with rice is called Puliyodarai. I make pulikaichal once in a month as it can also be served as a side dish to dosa.

  • Tamarind- 1/2 cup tightly packed
  • Turmeric powder – 1 teaspoon
  • Salt to taste
For the seasoning
  • Red chillies 5 nos (cut into pieces)
  • Mustard seeds-2 teaspoons
  • Groundnuts- 1 cup
  • Channa dal- 1/2 cup
  • Urad dal- 1/2 cup
  • Hing – 1 small piece or1/4 teaspoon powder
  • Til oil (sesame oil) – 1 cup
For the powder
  • Til oil 2 teaspoons
  • Red chillies – 5 nos
  • urad dal – 2 teaspoons
  • Channa dal – 2 teaspoons
  • Fenugreek or methi seeds – 1 teaspoon
  • coriander seeds – 2 teaspoons
  • Hing – 1 small piece
  1. Soak the tamarind in warm water and squeeze out thick juice to make 1 and 1/2 cup pulp.
  2. In a kadai heat 2 teaspoon oil and fry the ingredients for the powder, stirring continously till golden.
  3. Allow to cool and grind to a fine powder.
  4. In the same kadai heat 1 cup oil and add mustard seeds.
  5. When it crackles add all other ingredients for the seasoning and fry till golden.
  6. Lower the flame and carefully pour the tamarind pulp in to the seasoning.
  7. Add turmeric powder and mix well.
  8. Allow to simmer till the pulp is thick.
  9. Add salt and the powder and mix well. put off the flame.
  10. Allow to cool and store in food safe, air tight containers in the fridge.
For the rice
  • Raw rice – 1 cup
  • Ghee – 2 teaspoons
  • Til oil – 1 teaspoon 
  • Curry leaves – 1 twig
  1. Wash and prepare rice in a pressure cooker, with 1 cup rice and 2 cups water.
  2. Allow to cool a bit and transfer to a shallow dish.
  3. Pour 2 teaspoon ghee and curry leaves fried in one teaspoon til oil.
  4. Add 3 tablespoons of the pulikaichal and mix lightly with dosa chattukam.

Florets Rice

  • Rice – 1 cup
  • Cauliflower – 1 and 1/2 cup (cut into florets)
  • Green Peas – 1/2 (half) cup)
  • 4 Curry leaves
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds (rai)
  • Hing 1/8th of a tsp
  • 2 tsp Oil
  • 1 tsp Ghee
Ingredients for the masala powder:
  • 1 tbsp Corriander Seeds
  • 2 tbsp Channa dal
  • 2 tbsp Urad dal
  • 3 dry Red chillies (reduce if you need less spicy)
  • 1/6th tsp Hing (Asafoetida)
  • 1 tbsp Cumin seeds (Jeera)
  • 1/4th tsp Fenugreek seeds (Methi)
  • 25mm (1 stick) Dalchini
  • 1 Clove
  • 1 Elachi (Green cardamom)
  • 1/4th cup dry coconut grated
  • 1 teaspoon oil
Method For the masala powder

  1. Pour 1 tsp oil in a frying pan and roast the ingredients for the powder except dry coconut and roast in medium flame till it turns golden. Add dry coconut and fry for 10 seconds.
  2. Grind the roasted ingredients in a mixer to coarse powder.
  3. Store this powder in an air-tight container.
Method for the rice
  1. Clean, wash and cook rice (for one portion of rice add 2 cups of water) – Prefer to use normal rice (not Basmati rice). Allow the rice to cook in any cooker. Each grain of the rice should be separate.
  2. Heat oil in a pan, add the mustard seeds. After the mustard seeds crackle, add Hing, Curry leaves, Turmeric Powder and Green Peas and saute for a few minutes.
  3. Then add Cauliflower and add salt (1/2 tsp – if required add to taste) saute till cauliflower is cooked;
  4. Now add the Masala powder (2 tbsp – you can more or less add to suit your taste)
  5. Put-off the flame and add rice and ghee. Mix lightly with out breaking the rice grains.
  6. Transfer to a serving bowl (check the salt/taste of the ingredients)
  7. Serve with Plain curd, mint raita or vegetable raita or a roasted papad.

Easy Peas Kuruma


Peas - 2 cups ( I used frozen)

For Masala:

Oil- 1 tblspn
Fennel Seeds / Sombu / Saunf- 1 tblspn
Porikadala - 10
Onion - 1 chopped
Chilli powder - 1 tsp
Coriander powder / Malli podi - 1 tblspn
Turmeric powder / Manjal podi - 1 tsp
Salt to taste
Sugar - 1 tsp


Heat oil in a pan. Add fennel seeds and porikadala and let them fry for a min.

Add in onions and cook them for a min till they turn transparent.

Add in the spice powders, salt and sugar and mix well.

Take this in a blender and make into a fine puree by adding some water.


Now take peas in a kadai add enough water and bring it to a boil. Cook it for 5 mins till the peas are cooked. I used frozen so they cooked faster.

Now add in the ground masala and mix well.Cook for 5 mins.


Serve with poori or roti.

November 08, 2012

Paneer Makhanwala


Paneer 250 gm
1 large onion, minced
tomato puree200 gm
fresh cream100 gm
butter 2 tbsp
dried fenugreek leaves or kasoori methi 2 tbsp
red chilly powder 1/2 tsp
garam masala powder1/2 tsp
chopped coriander leaves 1tsp
sugar 1 tsp
Salt to taste


In a saucepan, add three cups of water. Turn off the heat once the water gets hot. Add paneer pieces in this water and keep aside. (Soaking in hot water makes the paneer soft.) Melt butter in a pan. Add tomato puree and minced onion. Saute till oil separates from this paste. Add kasoorimethi, saltas per taste, sugar and red chilly powder. Simmer for four to five minutes. Add cream and garam masalapowder and cook for two to three minutes. Drain the water from the paneer. Add the paneer pieces and cook for a minute. Serve hot, garnished with coriander.

Paneer Butter Masala

This is my Hubby's favorite Dish!!! I usually make it and it is in the name of this Dish that we often fight when we are at any restaurants.. he orders this wherever we go!!!!


Paneer - 200 gms
Onion - 1 1/2 medium sized ( blanched and pureed)
Tomato puree - 3tbsp
Ginger - Garlic paste - 3/4 tsp
Cashewnut paste - 2tbsp
Red ChilliPowder- 2tsp
Coriander Powder-1 tsp
Turmeric Powder - 3/4 tsp
Garam masala - 1/4tsp
Fresh Cream - 1 cup
Butter - 2tbsp


Cut the paneer into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This paste makes the gravy rich in taste.Blanch the onion cut into pieces for about 15mts. And puree them.Heat butter in a kadai and add the onion puree and saute till they turn light brown in color. Add Ginger-Garlic paste to the brown paste mixture and saute for sometime.Then add the chillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with freshcream.

Chilly Paneer


250 gms Paneer
2 tsp Salt
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water


Cut the paneer into cubes. Mix together the paneer, 1 tsp salt, egg, corn flour, ginger garlic paste and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Shahi Paneer


200 gms Paneer
2 Medium Onions
1 tsp ginger garlic paste
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste


Heat oil in a kadhai.Cut paneer into small cubes. Fry over medium heat until light brown.Keep aside.Saute the dry fruits in one tablespoon of oil.Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.Garnish shahi paneer with cream and dry fruits and coriander leaves.

Paneer Tikka


400 gms Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

For marination:

1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
1 tsp Red chili Powder


Cut Paneer into long 1/2" thick cubes.Cut all vegetables into cubes.Mix all ingredients for marinade and keep aside.Add marinade to the vegetables.Brush the marinade to the paneer and refrigerate it for 3 hours.Heat oil in a kadhai and fry marinated paneer till fully done.Also fry other vegetables.In a plate arrange fried vegetables and then paneer.Garnish with coriander and lemon slices

Paneer Pakoda


250 gms Paneer
1 cup (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water
oil to fry


Mix besan,salt,green chillies,oil,red chilli powder,water well.Beat well for 4-5 minutes to incorporate air (this will make the batter fluffier).Let batter rest 1/2 hour in a warm place. Cut the paneer into thick cubes.Sprinkle little salt, chilli powder on the cubes. Dip each paneer peice into the batter and deep fry in oil.Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Semiya Bonda

Semiya Bonda
  • Vermicelli ¼ kg
  • Grated cabbage 100 gm
  • Grated carrot 50 gm
  • Oil to fry ¼ kg
  • Ghee or dalda 50 gm
  • Chana flour or besan 1 cup
  • Rice flour 1 cup
  • Onion 1
  • Green chillies 4
  • Red chillie powder 1 tsp
  • Curry leaves 1 tbsp
  • Coriander leaves 2 tbsp
  • Mustard seeds ¼ tsp
  • Cumin seeds ¼ tsp
  • Baking powder ½ tsp

  • Heat ghee and fry the vermicelli a little and keep aside.
  • Take a pan heat 4 tbsp of oil and add mustard, cumin seeds and fry a little.
  • Then add finely cut onions and green chillies and curry leaves and fry a little more then add shredded cabbage and carrot and salt as required and cover it with lid for a while.
  • After it is cooked on slow fire add two glasses of water and boil.
  • When the water is boiling add friend vermicelli slowly and keep mixing till all the water is reduced. Keep on fire for 3 min more.
  • Add finely cut coriander and remove from fire…
  • Mix besan, rice flour, salt, red chillie powder and baking powder and mix well.
  • Adding water make into pouring consistency but not very watery. It should coat the mixture.
  • Make small lemon sized balls of vermicelli mixture.
  • Heat the oil in a pan.
  • Dip the vermicelli balls in the flour mixture and put in hot oil.
  • Fry till they are golden brown and remove on to absorbing tissue.
  • Serve hot ….

Shallots Sambar


  • Shallot - Vengayam - 3/4 Kg
  • Red gram dhal/Toor dhal - Thuvaram paruppu - 1 cup
  • Tamarind - Puli - lemon size
  • Red chilly - Kaintha milagai - 1 no.
  • Green chilly - Pachai milagai - 1 no.
  • Turmeric powder - Manjal podi - 1 tea spoon
  • Sambar powder - Sambar podi - 3 table spoon
  • Fenugreek powder - Vendaya powder - 1/2 table spoon
  • Hing/Asafoetida - Perungayam - a pinch

For tempering:

  • Oil - Ennai - for frying
  • Mustard seeds - Kadugu - 1 tea spoon
  • Cumin seeds - Jeeragam - 1 tea spoon
  • Fenugreek seeds - Vendayam - 1/2 tea spoon
  • Black gram dal - Ulutham parupppu - 1 tea spoon
  • Curry leaves - Karuvepilai - small quantity

Other items:

  • Coriander/Cilantro - For garnishing
  • Salt


  • Wash and soak dal in water for some 10 minutes.
  • Add little turmeric, hing and a drop of oil and pressure cook it for 5 whistles and in low flame for 7 minutes.
  • Cut shallots and keep other ingredients ready.
  • Make tamarind paste,and keep pan in stove
  • Heat oil, splutter mustard, cumin seeds, fenugreek seeds, red chilly, green chilly, black gram dal, curry leaves, garlic.
  • Add shallots, red chilly powder, coriander powder, salt, sambar powder, tamarind extract.
  • Transfer the same into a pressure cooker and cook till 1 whistle .
  • Now add boiled and mashed dhal and cook the content for some minutes till it gets boiled vigorously. Finally add fenugreek powder and garnish with coriander leaves and serve hot with rice.

Note: Tamarind may have dust particles, so remove them using filter.


Tomato Rasam

  • Tomatoes - Thakkali - 2 nos.
  • Tamarind - Puli - lemon size
  • Garlic - Poondu - 1 no.
  • Mustard seeds - Kadugu - 1 tea spoon
  • Cumin seeds - Jeeragam - 1 tea spoon
  • Red chilly - Kaintha milagai - 2 nos.
  • Curry leaves - Karuvepilai - small quantity
  • Coriander leaves/Cilantro - Kothamali - small quantity
  • Hing/Asafoetida - Perungayam - a pinch
  • Turmeric powder - Manjal podi - 1 tea spoon
  • Rasam powder - Rasam podi - 1 table spoon
  • Salt - Uppu - for taste
  • Oil/Ghee - for tempering

  • Make tomato puree.
  • Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree.
  • Make tamarind paste and extract puree.
  • Keep other ingredients ready.
  • Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes.
  • Now add rasam powder, turmeric powder and mix it well.
  • Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves.
  • Serve hot with any rice items.
  • All kind of vada can be soaked in rasam and rasa vada is ready.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.


November 07, 2012

Potato Curry


  • Potatoes - 250 gm
  • Onion - 2
  • Green chillies - 2
  • Turmeric Powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder -1 tbsp
  • Garam masala powder - 1 tsp
  • Ginger garlic paste - 1 tsp (Optional)
  • Oil- 3 tbsp


  • Cut onions and green chillies. 
  • Peel the potatoes and cut them into cubes. 
  • Heat oil in a pan and add onions and fry till translucent . 
  • Add green chillies and potatoes and fry a little.
  • Add turmeric, red chilli powder coriander powder and mix well.
  • Fry for 10-15 min till it turns Brown Color .
  • Mix garam masala and coriander leaves and remove from fire.

5 mts Potato Thoran


  • 6 potatoes , cut into cubes
  • 2 medium onions, sliced
  • 1 tbsp fresh coriander chopped
  • 1 green chillies sliced
  • 1 cloves garlic
  • 1½ tsp shredded ginger
  • ½ tsp jeera
  • 1 red chiilies
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp pepper powder
  • 3 curry leaves
  • 1 tbsp oil


  • Heat the oil in a vessel. 
  • Add the cumin seeds curry leaves, chilli flakes, mustard and cumin seeds garlic, ginger.
  • Fry for about a minute, then add the onions and fry till they become brown.
  • Add the potatoes, coriander and the green chilli. 
  • Mix well. Cover the vessel slightly. 
  • Cook over low heat, stirring occasionally until the potatoes are tender and the Potatoes are ready. 
  • Simple, isn't it!

Aloo Gobi Dry


  • 500 gms cauliflower florets
  • 4 big potatoes peeled and cubed
  • 1 tsp cumin seeds
  • 2 tsp ginger finely chopped
  • 4 green chillies finely chopped
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tbsp oil
  • 2 tspfinely chopped fresh coriander
  • salt to taste


Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
Add the ginger and fry for about a minute.
Add the potato cubes and cauliflower.
Mix well.
Add the rest of the spices and salt to taste.
Mix well and cook covered on low heat till the potatoes and cauliflower are cooked.
Mix in the chopped fresh coriander leaves.
Delicious Aloo Gobi ready!!!

Aloo Mutter


1 tsp cumin seeds
½ tsp asafoetida powder
2 tbsp ginger finely chopped
4 green chillies finely chopped
½ tsp turmeric powder
1 cup shelled green peas
4 potatoes peeled and cubed
2 tbspfinely chopped fresh coriander
salt to taste
½ cup( hot water)
1 tsp lemon juice


Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
Add the asafoetida powder, ginger and green chillies.
Add the green peas and potato cubes.
Mix well. Add the hot water, half the coriander leaves and salt to taste.
Mix well and bring to a boil.
Cook covered on low heat till the peas and potatoes are tender and cooked.
Mix in the lemon juice and the remaining coriander leaves
Aloo Mutter Ready!!!!


Aloo Bonda


  • 4 Potatoes
  • 2 Cups besan
  • 2 Green chilies
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Garam masala
  • 2 Cups oil

• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup.

Vada Paav


4 Boiled Potatoes
2 Cups besan
1 tsp Ginger Garlic paste
2 Chopped onions
1 tsp Cumin seeds
1 tsp Turmeric powder
1 Cup coriander
Salt to taste
Oil for deep frying
5 Pav


Add turmeric powder, salt to besan and make a mixture.
Add water to the mixture and make batter of medium
consistency. Peel the potatoes and mash it by hand.
Add garlic ginger paste,coriander to mashed potato.
Make small balls of mashed potato mixture.Heat the oil.
Dip each ball in the batter and fry the balls till
they turn golden brown.
Split the pav keeping the base intact.
Place the vada into it.
Vada Paav is ready.

Lemon Rice


  • 1 cup small grain rice (You can use biriyani Rice also)
  • 2 cups water
  • 1 tablespoon refined oil
  • 1 teaspoon mustard seeds
  • 4 green chillies
  • 1 teaspoon tumeric powder
  • Salt to taste
  • 1/4 cup lemon juice
  • 1/2 cup peanuts
  • Cashew Nuts-10-12 (Fried in Ghee)

  • Cook the washed rice and allow it to cool.
  •  Heat the oil in a pan.
  • Fry the mustard seeds,chillies,peanuts and turmeric powder.
  • Add salt to the frying mixture.
  • Take the pan off the stove and add the lemon juice.
  • Add the cooked rice and mix thoroughly.
  • Add the fried cashew to this.
  • Lemon Rice is ready!!!!

Idlia and Roasted Chutney

Every day begins with Idly or Dosai for brahmins. In our house my Amma used to make different varities of chutnies; one of the chutney is this fried coconut chutney. I consider myself a specialist in making the chutnies. I thought I will share this simple yet very yummy chutney with you guys.

Ingredients for the Chutney:

1cup Grated Coconut
3 Green Chillies or dry chillies
1tbsp Channa Dal
1 Small onion
1 Small tomato
Small Ginger
4 Curry leaves
Salt for taste

For tempering/thalikka:

1tbsp Oil
1tsp Mustard seeds
1/2tsp Urad dal
3 Curry leaves


1. Pre-heat the oil thea kadai put channa dal fry till gloden brown.Add the chopped onion,ginger chillis fry for 7-8mts.

2. Now,put the tomato,curry leaves salt fry for 5mts then grated coconut fry the coconut for 5mts.

3. Grind the fry coconut & pour in a vessel.

4. Now pre-heat the oil in a same pan & splutter the mustard seed,urad dal & curry leaves & pour into the vessel.

5. Fried coconut chutney is ready you can serve with idle & dosai.

For Idly:

1. Soak 4 glass of rice (Puzhukkalari) 1 glass of Pachari 1/4 to 1/2 cup of urad dal and 1 handfull of soya bean for atleast for 4 hours & grind them in grinder.put salt to the batter whip it  keep it for atleast 5-6 hours.

2. The batter rises in 4-5 hours.You can make idly using the Idly vessel.

Peas Kuruma/Peas Masala

Chick Peas is rich in protein.So,every week I use to make anything dishes using this chick peas.Its a very yummy gravy which I like most.
You can any king of mixed vegetables like zucchini,beetroot,cauliflower ect.It can be very good with rotis,naans,puries also for rice.But just make a spicy side dish when you serve with rice.


1 cup Chick peas(soaked for atleast 7-8 hours ; pressure cookered till soft)
1/2 cup Beans
1/2 cup Carrot
3 Potato ( Cooked ; sliced into two)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onions
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

Salt for taste
Corinder leaves for garnising

1. Pre-heat the oil in a kadai ; spultter the fennel seeds.Add the chopped onion ; fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt ; turmeric powder ; fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder ; add all the cut vegetables.

4. Cook for 7-8 mts ; add the cooked chick peas ; 1 cup water.Close the kadai ; cook the garvy for 10 mts.

5. Finally add the coconut paste ; yogurt cook for next 6-7 mts.Garnish with coriander leaves.

6. Chick peas kuruma is ready serve hot with Roti,Puri,Naan ; Rice.

Cabbage Kottu

This cabbage kootu is very special in our home.We will have this kootu atleast ones in a week.It a side dish.It will be good will rice,roti puri also.But,lazy cooks like me can use this koottu as main dish for rice.It will be ready within 20mts.


Cabbage 1 medium Size
1 cup Cheruparipp
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Salt for taste

1. Pre-heat the oil in a kadai splutter some cumin seeds.

2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.

3. Add the cabbage & cook for 6-7 mts.

4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.

5. Open the cooker & added the shedded coconut & cook for next 5-6mts.

6. Cabbage kootu is ready serve hot with rice,roti & puri.

Kutty idli Sambar

It is the traditional Idly sambar which my amma makes.The sambar is special for only Idlies & Dosas.It is different from the usual sambar that we made for the rice.We use both thoor dal moong dal.When my mom make this sambar I eat in tons of idlies dosa the Idly Dosas are also hot.So,I am sharing this to you also.


  • 1 cup Moong dal
  • 1/4 cup Thoor dal
  • 5 Drumsticks(11/2 inch pieces)
  • 1 Carrot (cut into 1/2 inch pieces)
  • 1 Medium size brinjal (cut into 1/2 inch pieces)
  • 1 Potato (cut into 1/2 inch pieces)
  • 2 Green chillies
  • 1 Medium size tomato
  • 1 Medium size onion
  • 1 Coriander powder
  • 1/2 Chilli powder
  • 1/4 Turmeric powder
  • Salt for taste
For tempering/thalikka:
  • 2tbsp Oil
  • 1 Chopped onion(chopped)
  • 1tsp Mustard seeds
  • 1/2tsp Urad dal
  • 3 Curry leaves

1. In a pressure pan fry the moong dal for 6-7 mts.

2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.

3. Pressure them till 2 whistle.Then,open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.

4. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal,curry leaves.

5. Add the onion & fry the till gloden brown & add to the sambar.

6. Sambar is ready serve with Idly & Dosa.


Ammai's Chapathi Curry

This is my ammai's chapathi curry which she use to make it often. I love this curry a a lot!!!!! So sharing it to you also


4 Medium size potatos cut into cubes
2 Large Onion cut into length wise
2 Large Tomato
1 tsp Mustard seeds
1/4 tsp Tarmarind pulp
1 tsp Coriander powder
1/2 tsp Chilli powder
Salt for taste


1. In a kadai pre-heat the oil & splutter some mustard seeds.Add the onion & potato & fry fry till half done.

2. Now, add the chopped tomato,salt & turmeric powder & cook till the potato is fully done.

3. Add the coriander powder,chilli powder & tarmarind pulp & cook for 8-9mts.

4. Garnish it with Coriander leaves & curry leaves.

5. Potato in tomato gravy is ready.Serve with rice,puri,paratha,naan & chappati.

Spinanch pakoda (Keerai pakoda)


1 Cup Besan flour 1/2 Pack Spinach
2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Oil for frying


Cut the spinach & onion in small pieces.
Fry both spinach & onion till they are half done (for 4-5 mts).
Now add the baking powder to the besan flour & add the fried spinach & onion.
Mix all the ingredients into a thick batter(paste)
Then,heat the oil in a thick kadai  when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.
Fry till golden brown.
Spinach pokada is ready serve hot with tea or coffee.

Idli Uppuma


Idlis 8
Kappalandi 50 gm
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Red chillies/gteen Chilly 2
Turmeric 1/4 tsp
Curry leaves 1 tsp
Salt as required
Oil 3 tbsp


Crush the cooked idlis and keep aside. heat oil and add
cumin and mustard seeds. when they splutter addred
chillies curry leaves,urad dal,chana dal, ginger juliens,
ground nuts and turmeric. mix well and fry for two min.
now add idli powder and salt as required and mix well
and cook for two min more on slow fire. serve hot after
mixing the coriander and lemon juice. serve hot with
coconut chutney or any pickle.

Methi Aloo


 Potatoes - 300 gms
Onion - 1
Methi leaves - 1/4 cup
Palak leaves - 1/2 cup
Ginger   - 1 " peice
Oil - 3 tbsp
Jeera - 1/4 tsp
Turmeric - pinch
Salt - to taste
Red chillie powder - 1 tsp


  • Boil potatoes, peel the skin and cut into peices.
  • Cut the cleaned methi and palak leaves 
  • Heat oil in a pan and add jeera . when they splutter , add finely cut onions and fry till they are soft. 
  • Add ginger juliens, cut methi and palak leaves and fry a little.
  • Add potato peices, turmeric, red chilliepowder, salt and mix well.
  • Fry till all the water is evaporated and curry is dry.  
  • Goes well with rice and chapathis..