December 05, 2013

Spicy Kara Boondi




  • Combine both the flour in a bowl. Add salt, asafoetida, and red chilli powder to this.
  • Add water to this to make this into a dosa batter consistency.
  • Add the baking soda and mix well.
  • While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan. 

  • Heat oil in a kadai for deep frying. when the oil becomes hot, just pour 2 tblsp of hot oil to the batter and mix well.

  • To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil. 
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.  

  • Fry till the oil sound subsides. Then only we can get crispy boondis. 

  • Take out from oil and drain it in a kitchen towel.

  • Repeat this for rest of the batter.
  • Wipe of the ladle every time when you pour the batter.
  • When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
  • Mix well.

  • Transfer it to a air tight container.

Vendakka Pachadi

  • Ladies Finger - 5/7
  • Turmeric Powder - A Pinch
  • Jaggaery - A Pinch
  • Tamarind Pulp - 1/2 a Cup
  • Salt - As Needed
  • Oil - 1 Tbsp

To Grind:-
  • Coconut - 5/7 Tbsp.
  • Mustard - 1 Tsp
  • Dry Red Chilly - 2

To Temper:-
  • Mustard - 1 Tbsp
  • Fenugreek/Uluva/Mendhayam - 1 Tsp

  • Wash and Clean the Ladies Finger.Cut it into round shape.
  • Extract the Juice form the Tamarind.
  • Heat a Kadai and add the Oil.
  • When Oil is hot, add the To Temper items.
  • Throw in the Ladies Finger and fry it for 2 Mts
  • Pour the Tamarind juice to the Ladies Finger
  • Add the turmeric powder,salt and jaggery.
  • Allow the Mix to boil till Ladies FInger is cooked.
  • Grind to a Nice paste the To Grind items.
  • When the Ladies Finger is ccoked, add the grinded paste.
  • Allow it to Boil and Simmer it till it reaches a good consistency.

Spicy Pasta Noodles

  • Penne Pasta – 1 Pkt
  • Noodles – 1
  • Cooked Mixed Veggies – 1 Cup (I used carrot,Peas,Potato,Beans)
  • Soya Sauce – 1 Tbsp.
  • Chilly Sauce – 1 Tbsp.
  • Tomato Sauce – 1 Tbsp.
  • Onion – 1
  • Tomato – 1
  • Salt – As needed
  • Oil – 2 Tbsp.
Masala Items:-
  • Turmeric Powder/Manjal Podi – ¼ Tsp.
  • Dhaniya powder/Malli Podi – ¼ Tsp.
  • Chilly powder/Mulak Podi – ¼ Tsp.
  • Garam Masala – ¼ Tsp.
To Temper:-
  • Mustard – 1 Tsp
  • Curry Leaves – As needed
  • Throw in the pasta and Noodles into a Container filled with water.
  • Add salt and Oil to it.
  • Allow it to boil vigorously till pasta and Noodles becomes Soft
  • Transfer the same into a colander and show it under cold tap water
  • Heat a kadai and add 1 Tbsp. of Oil.
  • Throw in the mustard seeds and allow it to burst.
  • Add in the curry leaves along with mixed veggies.
  • Throw in the Masala Items along with 2 Tbsp. of water.
  • Allow it to boil so that Masala gets coated well to the veggies.
  • Add the cooked Noodles Pasta and give it a nice stir.
  • Add the Sauce items and Leave it to cool for 5 Mts.
  • Delicious Noodles Pasta is ready!!! 

December 04, 2013

Kanji Payar Pappadam with Chammandhi

This is a traditional kerala recepie and i love the heavenly combination a lot!!! its  alip smacking dinner item... Off to the recepie!!

  • Rice - 1 Cup.
  • Green Moong Dal/Pachha Payar - 1/2 Cup
  • Scraped Cocnut - 1/4 Cup.
  • Cumin Seeds - 1/2 Tsp
  • Ghee - 1Tbsp

  • Transfer the Rice and Green Gram Dal to a pressure cooker.
  • Add double the water of it.
  • *Cook the rice combo for 4 Whistles and lower the flame for 10 mts.
  • Switch off the stove and leave it aside.
  • Take ghee in a pan and add the cumin seeds.
  • Allow the bursting to finish and transfer the same to kanji.
  • Add the scraped coconut and your delicious Kanji is ready

 You can have this with either Coconut Chutney or Raw Onion Chutney

Raw Onion Chutney

How many of you like raw Onions? I am sure that there would be a mixed bunch of people who likes it and who do not like it. I like to eat a slice or two of raw onions along with rice for my lunch or in salads. Raw onions taste best with podi varieties and pacchadi varieties when mixed with rice, it is a must to add raw onions to the pacchadi varieties like Chintakaya Pacchadi , Gongura Pacchadi etc. I make this Ulli Karam to go with Idli and Dosa varieties  The key taste for this chutney is in the way it is ground, it tastes nice when prepared chunky instead of smooth paste.This chutney tastes best when it is made super spicy and also one needs to add liberal amount of sesame oil or melted ghee to it. You can even spread this chutney in dosa once it is done, it tastes delicious too.


  • 20-25 small Shallots or 2 Onions
  • 4-5 Green Chillies
  • 1/2 cup tightly packed Coriander leaves
  • 1 tsp Tamarind Pulp
  • Salt to taste
  • 1-2 tbsp Sesame Oil/ melted Ghee


  • Cut the ends of shallots and soak them in a bowl of water for 10 mins. This will make the process of peeling the skin of onions easier. Peel the skins and keep them ready, if the shallots are big cut them into 2-3 pieces. If you are using large onions peel and cut them into chunks roughly.
  • Wash and remove the hard stems of coriander and roughly chop the coriander and green chillies.
  • In a blender add shallots, chopped green chillies, coriander, tamarind pulp and salt and pulse it in whipper mode to get a coarse chutney. Do not grind it longer, just pulse it until you get chunky chutney as shown. You do not require any water, if required add a tbsp of water while grinding.
  • Remove the chutney to a bowl and add sesame oil or melted ghee and mix it nicely.
  • Serve it with Idli and Dosa varieties along with Sambar. You can even spread this chutney in the dosa once it is done, it tastes delicious too!!

Custard Powder Ice Cream

And regarding this recipe, I have never tried making icecream at home and never thought also. I dont have a label Ice cream in my blog. Now, I am creating one :) and hope I could try some in the future.

  • Custard Powder - 1 1/2 Spoon
  • Sugar - 2 Tbsp
  • Milk - 2 Cups
  • Cream - 2 Tbsp
  • Granulated Cherry - 2-3 Tbsp

  • Boil the milk in a saucepan, reserving 3 tblsps of milk aside.
  • Mix the custard powder in the 3 tblsp of milk into a smooth paste without any lumps.
  • Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously for 2 minutes. The mixture will give a thick custard. Let it be like a dosa batter consistency.
  • Add sugar to it and put off the flame.
  • Allow this custard to cool down completely.
  • When done, add cream to this ( i used the Nestle cream) and whip in the mixer for a minute.

  • Pour this mixture in a freezer safe box and freeze it for an hour.
  • After that take out and whip it again for a minute. Repeat this step 2 times . this is to avoid the formation of Ice and to get a creamy texture.
  • After doing the whipping process for 3 times, add the granulated cherry and freeze the mixture for 5-6 hours.

  • Your vanilla custard powder ice cream is done.
  • I served it with a Cherry Topping, as Cherry is my Babys Favourite.

Creamy Tomato Macoroni

This happens to be my Baby's all time favourite.

  • Macorani - 1/2 Cup
  • Tomato - 2, medium Sized
  • Pepper - As Needed
  • Cream - 1 Tbsp

  • Boil Macorani as per packet instructions (with salt).
  • Immerse tomatoes in hot water for a minute and peel off the skin.
  • Puree the tomato. Heat a pan and add both the tomato puree.Cook until the raw smell goes off
  • Add pepper, fry for a minute until you get nice aroma and then add the cooked pasta
  • Mix well and Add parmesan cheese.
  • Mix well and add water to loosen the pasta.
  • Lastly add sour cream and switch off the stove.
  • Mix well to get a creamy texture and sprinkle the pepper.

December 03, 2013

Rava Idli

  • Rava/Sooji - 1 Cup
  • Sour Curd - 1/2 Cup
  • Baking Soda - 1/2 Tbsp
  • Green Chilly (Chopped or grind into fine paste) - 4
  • Curry/Corriander Leaves - 1 Tbsp
  • Water,Salt - As Needed
To Temper:-
  • Mustard - 1 Tbsp
  • Urad Dal - 1 Tbsp
  • Chanan Dal - 1 Tbsp
  • Cashews - as Needed
  • Oil and Ghee - 1 Tbsp
  • Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. 
  • Transfer it into a bowl and allow to cool. Add yogurt and mix well. 
  • Chop coriander leaves and green chillies and add. 
  • Heat 2 tbsps ghee in a small pan and add mustard seeds and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. 
  • Switch off the heat and add curry leaves. 
  • Stir and add this tempering to the idli mixture and mix. 
  • Add salt and water, little by little, to make an idli batter of dropping consistency. 
  • Add Baking Soda to the batter and mix well. 
  • Keep aside the whole for half an hour, so that the batter raises well..

  • Grease the idli moulds with Oil and keep a cashew upside down in the center. 
  • Heat water in a steamer.
  • Pour the batter into the idli moulds and steam for 10 minutes. 

  • Unmould and serve hot with any chutney.

I served it with Coconut chutney.