Tuesday, February 28, 2006


Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
and curry leaves.In Southern India we usually make this dish in a particular
utensil called the "paniyaram pan." You can see the photo later in this entry.
Paniyaram batter


* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion finely cut 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little
The Making of the paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.

In a paniyaram pan putting ½ tsp oil in each pit and heat it.
Once the oil is hot, put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.
Every time pour oil,heat it and make paniyarams.

Kuzhi paniyaram

You can serve this with Green Chutney or Tomato Chutney. This is a wonderful dish that can be had as a Breakfast Snack or as an Evening Snack.

Friday, February 24, 2006

Baby Potato Curry



1.Baby potatoes 25 to 30
2.Big onion 2 sliced thinly
3.Tomatoes medium size 2 (Big size 1 )cut finely
4.Ginger garlic paste 1 tsp
5.Coriander Powder ¾ tsp
6.Turmeric powder ½ tsp
7.Red Chilli Powder 1 tsp
8.Curds ¼ cup
9.Garam Masala Powder ½ tsp
10.Coriander leaves for garnishing
* The above measure will serve 3 hungry persons. *
Seasoning :
Oil or Butter 2 table spoon
Cumin seeds ½ tsp
Salt to taste

1.Boil potatoes and peel the skin and keep it aside.
2.In a kadai heat oil or butter season with cumin seeds.
3.Saute onion till brown and the small pieces of cut tomatoes.
4.When tomatoes become pulp add all the masala powders except garam masala.
5.Fry it nicely and put little water.Let it boil.
6.Gradually add curd and cook well till oil floats on top.
7.With the help of fork prick the potatoes and put it in the gravy. (Why? Explained later)
8.Add salt and mix well ,pour ½ glass of water, Gram masala and
Close with a lid.(Boil it in slow fire for 15 minutes)
Garnish it with coriander leaves.
This dish will go very well with Chappathi, Jeera rice, Poori.

Pricking the potatoes with fork will help to absorb the masala.
If not done, the boiled potatoes taste, will stand alone in a tasty gravy.

Thursday, February 23, 2006

! * ! Poori Masal ! * !

Ingredients for Poori:
(Makes 8 to 10 Medium size pooris)
1.Wheat flour 1 cup
2.Salt to taste
3.Sugar ½ tsp
4.Water to knead
5.Oil for deep fry and to knead

Poori Making method:
Take wheat flour in a bowl add salt, sugar, 2 tablespoon oil and Mix well with hands.
Add water little by little and knead it to a dough.
Keep it aside for 20 to 30 minutes.
Then take a small lemon size dough and roll into medium thick circles.
Deep fry in the hot oil until it is golden brown on both sides.

Tips for Poori:
1.Dough should be thicker than chappathi dough.
2.Adding sugar will retain the soft and crispness.
3.Rolling should be done correctly ie. All edges should be even size.
4.Oil should be very hot then only the pooris will puff.

Preparation of Masal:
In South India all restaurants will provide one side dish for poori made only out of Potato with less spicy. This dish is a tasty accompaniment to poori.

Ingredients for Masal:
1.Boiled Potatoes 4 (Big size)
2.Onions 3 (Finely sliced length wise)
3.Green chillies 3
4.Curry leaves one string
5.Ginger one small piece finely chopped
6.Turmeric Powder ½ tsp
7.Hing little
8.Salt to taste

Seasoning :
1. Mustard seeds 1 tsp
2.Urad dal 1 tsp
3.Channa dal ½ tsp
4. Oil 2 table spoon


1.In a kadai or pan heat oil and add the seasonings then sauté onion, slit green chillies, ginger, in that for few minutes till transparent, add turmeric powder, hing and pour ¼ cup water.
Let the onion become soft.
2.Once the Onion is nicely cooked, add the smashed potatoes and keep in the stove for 5 minutes.
In between stirring is a must until the dish is semi solid.

# Take out and serve with Hot poori. #

1. Can garnish with coriander.
2. Adding lemon juice in the last will give nice flavor.
3. If you wish to give this dish a still tasty reddish yellow colour, add tomato while frying.
4. If it is very watery dilute one tsp gram flour (Besan) with water (add 3 to 4 tsp) pour the mix in the potato and boil for few minutes.
This would firm up the dish.

Wednesday, February 22, 2006

* * Vegetable Spring Rolls * *

Spring roll sheets

For Filling::
Ginger grated ½ tsp
Garlic grated ½ tsp
Green chillies 2 sliced
Thinly sliced carrot, cabbage, capcicum, onion. (Mix everything one bowl)
Soya sauce ¼ tsp
Tomato sauce ¼ tsp
Oil for frying
Spring onion 1 for garnishing
# This measure will give you 10 - 12 Spring rolls. #

Making of Filling::
Heat 2 tsp of oil in a kadai .
Saute all the vegetables with ginger, garlic, chillies in high flame for 3 to 5 minutes.
Add all the sauces and lastly put sliced spring onion ,mix well.
Cool and keep it aside.

Making of Rolls::
Take out ready made spring roll sheet .
Put the sheet diagonally.
Keep small amount of filling .
Fold the side edges inwards.
Remaining portion roll into roll .
With the help of water stick the final edge.
Make all rolls and keep it aside.

Heat about ½ cup oil in a kadai.
Slow the fire and put 2 to 3 rolls at a time and fry it.
Serve it with a sauce.

It is a ideal evening snack for children.
Can make filling with potato also.

% % Pesarattu % %

1.Green Moong dal (Whole) 1 cup
2.Raw rice 1 tablespoon.
3.Green chilies 3
4.Cumin seeds ½ tsp
5.Small piece ginger
6.Salt to taste
7.Oil for shallow fry

# The above measure will enable you to enjoy about 6 -8 Medium size pesarattus. #

Garnishing ::
1.Finely cut coriander
2.Finely cut onion
3.One string curry leaves
4.One finely chopped green chilli

1. Soak dal and rice for 4 to 5 hours.
2. Grind it with green chillies, cumin seeds ,ginger.
3. Add curry leaves when grinding is over.
4. Take the mixture in a bowl.

+ Note: This mixture should not be too thick or too watery. +

+ Heat dosa tawa and wipe it with little oil.
+ When the tawa is hot, pour one full ladle of batter and immediately spread it in circular motion .
+ Sprinkle onion, chilli, coriander mix .
+ Put oil on the edges.
+ Fry on a medium flame till crisp and turn that peserattu and fry till cooked.

Best combination to have this is::
+ Ginger chutney
+ Coconut chutney

Sunday, February 19, 2006



1. Any greens (Palak, Methi, Mulakeerai) leaves:: 500gms
2. Moong dal ¼ cup
3. Salt to taste.

For making paste::
Grated coconut 4 table spoon
Cumin seeds 1 tsp
Dried red chillies 2 to 3
Rice flour 1 tsp

1. Mustard seeds 1 tsp
2. Urad dal 2 tsp
3. Hing little
4. Oil or Ghee 1 tsp
Cooking time:: 25 minutes
Serving portion:: 4 persons

1. Boil moong dal (Yellow Splitted) till soft.
2. Wash the leaves and cut it finely.
3. Add washed leaves, salt and boil it till soft.
4. Then add the ground paste and boil it for a few minutes.
5. Continue stirring it, otherwise it will stick to the utensil.
6. Season it with the above ingredients.

1. Boil leaves in the open vessel it will retain the green colour
2. Instead of rice flour can add chutney dal while grinding.
3. Can use Toor dal also.
4. If you are pressure cooking the dal ,boil leaves separately
5. While boiling leaves add very little water only , as salt will also make water will ooze out from leaves.
6. Can have it with Rice or Chappathi.

# Comments, Suggestions welcome. #
" Upma "


1. Rice 1 cup
Wash it and dry it on a towel for drying.
Powder it like fine rawa in a mixer.
2. Water for one cup rice rawa 2 ¼ water
3. Grated coconut 2 table spoon

For seasoning::
1. Oil 2 table spoon
2. Urad dal 1 tsp
3. Channa dal 1 tsp
4. Mustard seeds 1 tsp
5. Green chillies 2
6. Red chillies 2
7. Curry leaves 1 string
8. Hing Little
9. Finely cut Ginger - ½ tsp

1. Take a tawa and heat it. Pour oil and season it with the above ingredients.
2. Pour water and add grated coconut in that water.
3. Let the water boil.
4. Slowly add rice rawa by stiring without forming any lumps.
5. Close with a lid and slow the fire for 5 min.
6. After cooling, with wet hands you can make oblong balls and steam it till cooked.

1. If we use coconut oil flavour will be nice.
2. Can use idli rawa also to make this dish.
3. Side dish:: Sambhar, Kothsu, More Kulambu, Coconut chutney.

# Comments, Suggestions welcome. #

{ { Poha } }


1. Rice flakes 1 cup
2. Salt to taste
3. Turmeric powder ¼ tsp.
4. Onion (Big) 2
5. Potatoes 1
6. Green chillies 2 to 3

1. Mustard seeds ½ tsp
2. Cumin seeds ½ tsp
3. Curry leaves
4. Hing little
5. Ground nuts - hand full.

1. Coriander leaves
2. Grated coconut 2 tsp
3. Lemon ½ (Optional)

1. Wash rice flakes nicely and drain all the water and keep it aside for 5 to 10 minutes.
2. Cut green chillies, onion, potato finely and keep it separately.
3. Take a kadai, heat it with oil and season it with the above ingredients.
4. Add onion, green chillies and fry till they are soft.
5. Add finely cut potato, fry it till it is cooked and add turmeric powder with 4 to 5 tblsp water.
6. Then add washed and drained poha, salt and stir well for 3-4 minutes. Switch off the stove.
7. Garnish it with coriander leaves, grated coconut and lemon juice.

& This is a delicious snack for young and old alike. &

1. Poha if it is not soaked properly, then the upma will be very dry.
2. If it is a thick poha, add some more water.
3. Poha can be made only with Potato, if you do not wish to add Onion.
4. Poha can be made only with Onion, if you do not wish to add Potato.

Saturday, February 18, 2006

[ [ More Kulambu / Buttermilk Sambhar ] ]

More Kulambu / Buttermilk Sambhar

This dish is a Southern Version of the North Indian Kadi. This contains vegetables.

1. Sour curds: one cup
2.Vegetables(White pumpkin or lady finger or chow-chow): ½ cup cut nicely
3. Salt to taste
4. Turmeric powder ¼ tsp
5. Hing little

For Grinding::
1. Channa dal 2 tsp
2. Rice 1 tsp
3. Cumin seeds 1 tsp
4. Ginger small piece
5. Green chillies 3 to 4 nos
6. Grated Coconut ¼ cup to ½ cup
Soak all the above and grind into smooth paste.

For Garnishing::
1. 2 tsp oil
2. ½ tsp mustard seeds
3. One sting curry leaves
4. ¼ tsp fenugreek seeds.
5. One dried red chilli

Making Method::
1. Boil vegetables with salt and turmeric powder.
2. Then add grinded paste and boil for few seconds.
3. Beat the curd with ½ cup water. Add Salt. Add the beaten curd and let it boil till foamy.
4. Garnish it with the above ingredients.

1. While boiling only little salt for vegetable should be added.
2. Remaining salt should be added to the diluted curd.
3. After pouring curd should not boil for long time,it will trun in to watery.
4. While grinding adding few seeds of fenugreek will help to retain the dish the good for full day.
(It will not go sour.)
5. Season with coconut oil gives good flavour.
6. Best combination for more kulambu is paruppu usili.
7. If you are using Lady finger, cut it length wise and fry it in oil with the seasoning and pour it on the Kulambu after it is almost ready and boil for few more minutes.

/ / Laddu / /

Gram Flour (Besan) 2 cups
Rice flour 1 tsp
Sugar 3 cups
Water 1 cup
Salt Pinch
Cooking soda Pinch
Oil or ghee for frying

This measure makes 25 medium sized laddus.

1.Cashew nuts 12 (broken into small pieces)
2.Raisins 2 tsp
3.ElaichI powder ½ tsp
4.Badam (Optional) 5 to 6 sliced finely
5.Eating camphor One small pinch
6 Food colour 3 pinch
7.Lavang 6 nos
8.Saffron 4 strings

1.Sieve the gram flour and rice flour together.
2.Put the flour in the bowl and add salt and dilute it with water till bajji batter consistency.
3.Take a boondi strainer with holes and wipe it dry.
4.Heat oil in a kadai and then keep the oil in low fire.
5.Hold the strainer on top of oil and pour one big ladle of batter and gently tap the laddle (hole) with the help of a spoon.
6.Small balls will flow from that oil and deep fry till ¾ cook.
7.Take out and keep this aside and drain out the excess oil.
8. Follow the same procedure for making boondi.
9. Alternate time should wash and wipe the ladle.

Making Syrup:1.Take sugar in a big pan and pour water and make a sugar syrup till one string consistency.
2.Fry garnishing items in ghee and pour on the syrup.
3.Add eating camphor, elaichi and food color.

Making Laddu:
Put all the prepared boondi in the syrup and mix it nicely.
Keep this for 5 mins.
By this time boodhi will be soaked with sugar syrup.
When it is still hot make a small balls pressing nicely.
Cool it thoroughly.
Delicious laddu ready.

1. Before making laddu if you are not able to make it as a ball and then put the boodhi in a bowl and keep this bowl in a hot water container for few minutes.
2. When the boodhi is hot, then only making laddu is possible.
3. While making boondi, the strainer must be kept above the oil as near as possible.
4. If we hold the boondi strainer higher, then the boondi will not come round.
5. If you have added more water, the boondi will come flat.

= = ) Milagu Vada ( = =

1. Urad dal 1 cup
2. Rice 1 tsp.
3. Cumin seeds 1 ½ tsp
4. Pepper 1 tsp
5. Salt to taste
6. Oil for frying
7. Curry leaves one string
8. Hing 2 pinches.
9. Ghee 1 tsp
The above measure will give you 25 Vadas.
1. Wash and soak dal and rice for 5 mins. Then drain water completely.
2. Keep the drained dal and rice, as it is, aside for 30 minutes.
3. Grind dal and rice adding salt ,cumin seeds, pepper and hing without adding any water. (Coarse consistency).
4. Can sprinkle water while grinding. But batter should be very thick.
5. Add one tsp Ghee and mix it well.

Vada preparation::

1. Take any flat bottom utensil. ( Coffee Dabara )
2. On top of the flat portion put washed wet cloth (kerchief).
3. Take one small size of (lemon) batter and keep it on the cloth and flatten it with fingers like thattai and make a hole on the centre.
4. And gently take out and gently slip into the hot oil.
5. Take out the vadas when they are half fried. Keep these has fried vadas aside.
6. Take 5 to 6 vadas at each time and deep fry in oil till crisp. (golden brown colour)
7. Crispy Milagu vadas are ready.
These vadas can last for even one week if stored in an air tight container.

This Vada shall not only please Lord Anjaneya. It will also please the family members and friends.

1. Should not the soak dal for more time.
2. Batter should be coarse.
3. For crispness, add ghee or add hot oil 1 table spoon, to the batter.
4. For even fry, fry 2 times.

Sunday, February 05, 2006

^ ^ ^ SAMBAR POWDER ^ ^ ^
1. Coriander seeds : 2 cups
2. Dried red chillies 1 ½ cups
3. Toor dal 4 table spoons
5. Rice 2 tsps
6. Black pepper ¼ tsp
7. Cumin seeds ½ tsp
8. Channa dal 2 table spoons

Fry the above ingredients separately till hot and make a fine powder and store in an
air tight container.

! ! With the help of this powder you can make delicious sambar. ! !


1. Coriander seeds : 3 cups
2. Pepper ½ cup
3. Jeera (Cumin) 1 cup
4. Dried red chilles ½ cup
5. Red gram dal 1 cup
6. Fenugreek seeds ½ tsp.

Dry roast the above ingredients separately ,cool it powder it.
Powder should not be very fine.
Store in an airtight container and use when required.

+ + KOLLU PODI + +
1. Kollu one cup (Horse gram)
2. 6 dried red chillies.
3. One tsp cumin seeds
4. 4 flakes garlic
5. Salt to taste
6. Oil 1 tsp

Heat oil in a kadai and fry garlic flakes till golden brown keep aside.
Add cumin seeds fry it and put kollu, chillies and roast it nicely.
Cool it and powder it.

Have this powder with hot rice with or gingely oil.

* * This powder is very good for those who are on diet. * *

1. ToorDal 1 cup.
2. Red chillies 5 to 6.
3. Salt 11/2 tsp.
4. Black Pepper 10 nos.
5. Cumin 1 tsp.

Dry Roast all the above except cumin seeds and salt till golden brown(till nice aroma )
Put cumin seeds on the roasted dal and switch off the fire.
Cool it and powder it in mixer to nice powder.
While grinding add little hing (perungayam).
Store it in a air tight container. This can be fresh for a month.

Have this powder with hot rice with melting ghee or gingely oil.

1. Urad dal ½ cup
2. Channa dal and toor dal mix ¼ cup
3. Red chillies (Dried) 8 to 10
4. Small gooseberry size tamarind
5. Curry leaves 1 cup. (Cleaned and dried)
6. Pepper 1/2 Tsp.
7. Jeera 1 Tsp
8. Salt to taste.
Dry roast above ingredients till nice flavor .
Cool it and powder it .
Store in a airtight container.
While grinding add little hing to enhance its taste.
Have this powder with hot rice with melting ghee or gingely oil.