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Showing posts from 2011


Ragda is a famous street food of India. It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti

Ingredients for the Ragda: Dry white peas -1 cup(soaked overnight) Onion -1 (finely chopped – reserve 1 tbsp for garnish) Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish) Ginger and garlic - 1 tsp each (finely chopped) Fresh Coriander - 3 tbsp (finely chopped – reserve 1 tbsp for garnish) Cumin seeds - 1 tsp Bay leaf - 1 Everest Chole masala - 1 tsp Chilli powder - 1 tsp Turmeric powder - ½ tsp
Tamarind paste - 1/4 tsp Dry mango powder - pinch Chaat masala - pinch Water - 1 cup (Use the water in which peas was cooked) Oil - 1 tbsp Salt as reqd
Method: Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.
Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.

Aval Pori Urundai - Karthigai Deepam Special

Karthigai Deepam a festival of lamps celebrated during Tamil Karthigai month. Agal vilakku and pithalai viakku are lit in all Tamil houses.
              “Bow to Lord Shiva Bestower of Good and Destroyer of Evil”
Its mainly pori urundai which plays another major importance on karthigai deepam.

Recipe adapted from Sharmis passions
Ingredients: 4 cups - Aval Pori ¾ cup - Jaggery grated ½ cup - Water (just enough to immerse jaggery) Pinch - Elaichi powder Ghee to grease hands Method: In a bowl add grated jaggery and water and let it get dissolved completely.
Using a strainer remove the dirt from the jaggery and transfer to another vessel.
In a small bowl add ¼ cup water and keep it aside. In a non stick pan add jaggery syrup and add elaichi powder. Stir it continuously till it reaches the hard ball consistency. To check add a drop of jaggery syrup on the bowl which is kept aside, it should not get dissolved in water it should be hard this is the right consistency.
Switch off the stove and add the aval …


Deciding on curry for dinner is the toughest task... While watching cookery show on a TV channel came to know about this dish and googled about it and this was inspired from Tarla Dalal.
Ladies finger - 25 nos
Ginger - 2 teaspoon
Tomatoes -1 cup 
Yogurt - ¼ cup
Turmeric powder - ¼ tsp
Chilli powder - ½ tsp
Coriander powder - ¾ tsp
Mustard seeds - 1 tsp
Asafoetida - 1/8 tsp
Oil - 2 tbsp
Salt as req
Water - ¼ cup

For dry roasting and grinding to powder:
Fennel seeds - 1 tsp
Fenugreek seeds - 1/2 tsp

Dry roast both the ingredients till golden brown and grind to coarse powder.
Wash, wipe dry and cut the ladies finger into lengthy pieces.

Heat 1 tbsp of oil in a pan and saute the ladies finger in it for 10 minutes or until it becomes slightly brown.  Set aside. 

Heat 1 tbsp oil in a pan add ginger and saute well. Add tomato and cook until it becomes soft and the mixture starts to leaves oil.

In the mean time, in a small bowl whisk together the yogurt, turmeric powder, achaari masala, chilli…


Karpuravalli leaf is an excellent cure for cough and cold. Adding these leaves to rasam during winter season helps recover severe wheezing and also bronchitis related issues. 
Ingredients:(Recipe Source - National TV)
Karpuravalli leaves - 15 nos
Tomato - 1 no 
Tomato puree - 1/4 cup
Tamarind paste - 1/2 tsp
Rasam powder -  1 tbsp
Cooked thoor dal - 1/4 cup
Coriander leaves n Curry leaves - few
Asafoetida - pinch
Salt as reqd
For tempering:
Red chilli - 1
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Pepper powder - 1/2 tsp
Ghee - 1/2 tsp

In a bowl add 2 cups water, tamarind paste, tomato puree, salt, hing and rasam powder and boil for 10 minutes.
Mean while blend tomato and karpuravalli leaves to fine paste and add to the boiling rasam mix.

Let the raw smell go approx 5 mins, now add cooked thur dal and and let it boil for 5 minutes.

Mean while heat ghee in tempering pan add mustard once it cracks add cumin seeds, pepper powder and red chilli and add it to the rasam.Serve hot with plain rice!!!

Deepavali Mixture

Many different varieties of snacks are mixed together like Kaarasev, Split fried gram murukku, Naada pakoda n Thenkuzhal with some more additions..n made this mixture for deepavali..

Recipe inspired from many Tamil magazines. Thenkuzhal: Rice flour - 1¼ cup Urad dal - ¼ cup White sesame seeds - ¼ tsp Unsalted butter - 1 tsp Salt - as reqd Oil for frying Method: Mix all items with enough water and press through mould over hot oil, cook in low flame till crisp.
Split fried gram Murukku: Rice flour - 2 cups Fried gram flour - ½ cup Cumin seeds - ½ tsp Asafoetida powder - ¼ tsp Unsalted butter – 1 tbsp Salt – as reqd Oil for frying Method Mix all together with enough water to a stiff dough and press over hot oil cook in low flame till crisp.
Kaarasev: Gram flour - 1 cup Rice flour - 3/4 cup Asaf


Everyone who have tasted authentic Kerala dishes will love appaam n puttu. Appam is the one dish which my mother and grand mother have never tried. 

Always i was in love with these appams.. with crispy edges n soft pillowy inside. A big bowl of coconut milk goes well with these appams.. But my love for veg stew has no limits.. A very quick to make side dish if all ingredients are in hand..
Ingredients for Appam:
1 cup - Raw Rice
1 cup - Idli Rice
1/2 cup - Urad dhal
1/4 tsp - Fenugreek seeds
1/2 cup - Coconut milk (which i did not add)
Water - as req

Wash and soak the above ingredients for 3 hrs and grind them to smooth and thin batter. Add salt mix well and ferment overnight.

Next day morning mix the batter well and make appams in appam pan.

Ingredients for Vegetable stew:
3 – Potatoes, cubed
1 – Carrot, cubed
¼ cup – Frozen Green Peas 
1 no – Onion, sliced (white onion preferred)
½” – Ginger, thinly sliced
4 no - Cloves 
1/2” - Cinnamon 
4 pod - Cardamom 
6 no - Black pepper corns (slighlty crus…

MW Paal Kova / Thiratti Paal for Krishnashtami

Chanting the mantra ‘Om Namo Bhagavate Vasudevaya.’ and offering tulsi leaves on Krishnashtami connects us to the Supreme Being. 
Krishna Jayanthi is a function liked by all of us. Lot of sweets and savories are made for this function. Microwave Paal Kova is the simplest sweet but the yummiest. Lord Krishna's favorite milk, ghee and yogurt are used to make this yummy sweet so lets serve n get the Lords blessings!!!
Ingredients:(Recipe source from my friend) 1/2 can - Sweetened condensed milk 2 tbsp - Yogurt 6 tbsp + 1 tsp - Ghee 1 tbsp – Chopped Cashews, Pista, Badam
Method: In a microwave safe glass bowl pour in condensed milk, yogurt and 2 tbsp ghee mix it and microwave for 4 minutes.
After 1 min standing time remove the bowl using hand gloves and mix it gently add 2 tbsp ghee and microwave for 2 minutes.
After 2 min standing time remove it and stir it gently. Now you can find that the color has started to change. Add 1 tbsp ghee and then cook for another 2 minutes.
Now after 1 minute sta…