Friday, October 24, 2008

Srathul (Thinner version of Nada Pakkoda)

Typical South Indian Crunchy Snack.
Quantity will be more in final product.

Ingredients Needed:
1. Rice Flour 2 1/2 cups
2. Gram Flour (Kadalai Maavu) 1 cup
3. Salt to taste
4. Hing
5. Red Chilli Powder - According to taste
6. Ghee + Oil Each 1 1/2 tablespoons
7. Water to knead
8. Oil for frying


1. Sieve both the flour and mix it with Salt, Hing, Chilli Powder and Keep it aside.
2. Heat Ghee and Oil. Pour hot oil over flour and mix well, till it resembles bread crumbs.
3. Add Minimum water and knead it to a stiff dough.
4. Heat oil in a Kadai and take a ball size dough and rub it on Srathool maker to make it fall into the oil.
5. Fry, till done.

1. It will get fried quickly.
2. Be careful while rubbing the dough on the hot oil.

This is My submission for the event hosted by Hima of SnackORama
Also my submission for the event JFI hosted by Srivalli of Cooking 4 all seasons

Monday, October 20, 2008


The name itself says that it is like flute and hollow inside.
Butter flavoured.

Ingredients needed:
1. Rice flour - 6 cup
2. Urad flour - 1 cup (Dry roast urad dal till golden and make into powder)
3. Butter - 3 tsp
4. Salt to taste
5. Hing
6. Jeera - 1 tsp
7. Oil to deep fry
1. Sieve Rice flour, Urad flour and add Salt, Butter, Cumin Seeds (Jeera) and Hing and mix well.
2. Make this into 2 or 3 portions, take one portion and mix with water.
3. Make into a Chapati like dough.(One portion at a time)
4. Grease Murukku maker and put some amount of dough and squeeze [3 hole murukku plate] directly in oil.
5. You can also make small murukkus on a paper first and then fry in hot oil till crisp.

1. To get this Murukku in white colour, use good quality rice flour and do not overfry the Urad.
2. Frying noise will reduce and Oil will get clear once the Murukku is cooked well.

Enjoy this Buttery Murukku with Kids.

Murukku is more friendly than Thenkuzhal.

This is my submission for JFI Festival Treats Hosted By Cooking for all seasons

Monday, September 22, 2008

Mixed Vegetable Koottu

Koottu plays an important role in South Indian Thali.
Goes well with Rice and Rotis.
Ideal to introduce certain vegetables to kids that they may try to avoid when served plain.

Ingredients Needed:
1. Mixed Vegetables 3 cup (Carrot, Chow-chow, Beans, Potato, Drumstick, Peas, Cauliflower)
2. Moong dal - 1/2 cup
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Hing
6. Sambar Powder 1-1/2 tsp

Ingredients for Grinding:
1. Grated Coconut - 3 table spoons.
2. Urad dal - 2 tsp
(Fry the Urad Dal in 1/2 tsp of Oil till golden brown)
Grind this Urad dal and Coconut into paste.

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard seeds
3. Curry leaves
4. Jeera

1. Wash the Dal several times and cook till done by adding Turmeric.
2. Add the Chopped vegetables, Salt, Sambar Powder, Hing and Cook nicely.
3. Add the ground Paste and cook for few minutes.
4. Temper with Mustard seeds, Curry leaves and Jeera.

Serve this with Rice and Ghee or with Rotis.

Sunday, September 14, 2008

Vazhaithandu Poriyal

Fibre rich.
Diet food.
Contains lots of water.

Ingredients Needed:
1. Banana Stem (Fibre removed and chopped finely) - 1 cup
2. Moong dal - 1 tablespoon.
3. Salt to taste
4. Sugar - 1/2 tsp - optional
5. Grated Coconut - 2 tsps
6. Turmeric Powder (optional)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Curry leaves
5. Broken Red Chilli
1. Heat Oil in a Kadai/Pan and temper with Ingredients.
2. Add Moong dal and less than 1/4 cup of water and cook for 3 minutes, covered with lid.
3. Add the main ingredient, Banana Stem, Salt and cook till done.
Lastly, sprinkle the grated coconut and sugar and fry for a minute.

....Serve this with Sambar Rice....

1. If the stem is very tender no need to add Turmeric.
2. After Cutting the stem keep it soaked in diluted buttermilk to prevent it from darkening.

Monday, September 08, 2008

Rawa Ladoo

Ladoo Made of Sooji, Sugar and Ghee.
Easy to prepare and tastes great.

Ingredients for ladoo:
1. Rawa (Bombay rawa or white Rawa) - 1 cup
2. Sugar - 1 cup
3. Ghee - 1/4cup + 3 tsps.
4. Elaichi Powder
5. Cashew nuts - broken - handful
6. Badam pieces (Optional).

This measure makes about 20 Ladoos.

1. Roast Rawa till good smell comes, cool it and make a fine powder in mixer.
2. Powder sugar in a mixer or use readymade sugar powder (Pura Sarkkarai).
3. Melt 3 tsps of ghee and fry cashews and keep it aside.
4. Mix Rawa, Sugar powder, Elaichi Powder, Fried Cashews.
5. Melt Remaining Ghee and Pour over this mixture and mix well.
6. When it is still hot make balls.

1. Ghee should be hot then only making of ladoo is easy.
2. Can be stped for a month.
3. Increase the proportion of Sugar, if you want this Sweeter.
4. Rawa powder and Sugar powder can be made and stored for future use to make Ladoos in a jiffy.

=X= Rawa Ladoo - Quick and Easy - Tasty Bhi. =X=

Monday, August 18, 2008

SabhuDhana kichadhi

Sabhudhana Kichadi is a Breakfast / Evening Snack / Upvas Khana

Ingredients needed:
1. Sago (Javvarisi) 1 cup
2. Finely Chopped Potatoes 1/2 cup
3. Powdered Groundnuts 1/4 cup
4. Salt to taste
5. Green Chillies chopped finely 2
6. Jeera 1 tsp
7. Ghee 2 tsps
8. Lime/ Lemon Juice
9. Coriander Leaves for garnishing
1. Wash Sago several times and drain water. Close with a lid and keep aside for minimum 4 hours.
2. Heat oil in a kadai, add Jeera and fry potatoes.
3. When it is almost done add Sago and mix well.
4. Now goes Powdered Ground Nuts and Salt. Mix well and allow it until fully cooked.
5. Garnish it with Lime/Lemon Juice and Coriander Leaves.

*/* Have this Morning, Afternoon or Evening - You will enjoy this. */*

Monday, August 04, 2008

Red Pepper Chutney

I am Back!!!!! Nice to see you all after a long break:-)

Want more Hot and Spice in your Chutney?
Try this.

Ingredients Needed:
1. Red Capsicum 1
2. Fresh Red Chillies 3 to 4 according to taste
3. Jaggery - Little
4. Salt to taste
5. Tamarind - Small lime size
6. Oil
7. Hing

Tempering Ingredients:
1. Mustard Seeds
2. Urad dal
3. Curry leaves.

1. Chop the Capsicum and Chillies and keep aside.
2. Heat 2 tsp of Oil in a tawa and fry this Chilli pieces for a while.
3. Cool and Grind it along with Jaggery, Tamarind, Salt and Hing.
4. Heat one tsp of oil and temper the Mustard Seeds, urad Dal and Curry leaves.

Colour ful Chutney goes well with Bread, Rotis and esp with South Indian Tiffin items of Idli, dosa etc.

Sunday, March 09, 2008

Diamond Cuts (Salted Version)

Tea time snack, that is Kids friendly and Easy to make.

Ingredients Needed:
1. Maida 3 1/2 cup
2. Oil 1 cup ( Or use 1/2 oil and 1/2 ghee)
3. Salt to taste
4. Sugar 1 tsp
5. Sesame seeds 2 tsp
6. Pinch of soda (Optional)
7. Water to knead.
8. Oil to fry
1. In a big bowl put Maida, Salt, Sugar, Sesame, Oil, Soda and mix well.
2. Knead with water. (Use minimum water possible.) It should be thick.(Like Puri dough)
3. Keep it aside for 30 minutes.
4. Roll into 1inch thick chappathis and cut into small squares.
5. Fry in hot oil till crisp.
6. Cool and store in air tight containter.

These Crispies can be enjoyed with Tea and anytime.

Thursday, March 06, 2008

Shiv Darshan on Maha Shivrathiri

Mahashivrathiri marks the night when Lord Shiva performed the "Tandava".

It is also believed that on this day Lord Shiva was married to Parvati Devi.

On this day Shiva devotees observe fast and offer fruits, flowers and bel leaves on Shivalinga.

Om Nama Shivaya !
Om Nama Shivaya !
Om Nama Shivaya !

Wednesday, February 27, 2008

Idli podi With Sesame(Ellu)

Milagai Podi - Chilli Powder - Chutney Powder.
Chief Accompaniment to all South Indian tiffin items.

Ingredients Needed:
1. Urad Dal - 1 cup
2. Channa Dal - 1/2 cup
3. Sesame seeds - 2 tablespoons
4. Idli rice - 1 tsp
5. Hing
6. Salt to taste
7. Dried red Chilli - 1/2 cup (according to taste)
8. Tamarind - small gooseberry size
9. Jaggery very little to adjust taste
10. Oil 1tsp

1. Roast No 1 to 4 separately till golden brown.
2. Heat 1 tsp oil, roast red chillies with tamarind and with little salt.
(Salt reduces the burning smell of red chillies)
3. Cool everything.
4. Make fine Powder of Red chillies, Salt, Tamarind and Hing.
5. Then add the 1 to 4 items and Jaggery. Powder it, it can be coarse or fine.

Serve this podi with Sesame Oil with Idli or Dosa.
1. Adding Salt while roasting the chiilies, will reduce the burning effect of the chillies.

Sunday, February 17, 2008

Saabhudhana Vada (Javvarisi Vadai)

Traditional Maharashtrian Dish.
Sago Vada is a Upwas Khana. [Fasting day dish.]

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp

1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done.

You need not necessarily fast to enjoy this dish with Sweetened Curd. :-)

This is my submission for Potato Feast Hosted by DK of Culinary Bazaar
Also my submission for "ode-t0-potato" hosted by sia of Monsoon spice

Thursday, January 31, 2008

Thair Vadai (Curd Vadai)

Thair Vadai is Popular in all Parts of India and made in various versions.
In South India spicy verion is more popular than the Sweeter North Indian version.

Thair Vadai
Ingredients Needed for Vada:
1. Urad Dal - 3/4 cup
2. Moong Dal - 1/4 cup
3. Green Chillies - 2
4. Small Piece of Ginger
5. Salt to taste
6. Oil to Deep Fry
7. Ghee - 1 tsp
8. Warm Water - 5 cups ( To soak vada)

Vada making
Ingredients for Curd Mixture:
1. Grated Coconut - 2 tablespoons
2. Green Chillies - 2
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk

Fried Vadai
1. Soak Urad dal and Moong Dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. In the grinded Mixture add 1 tsp of Ghee and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.

Thair Vadai
While serving spead some Boondhis on top. Kids would love this.

Colourful and Healthy (Oil Less ) Curd Vadas

Wednesday, January 23, 2008

Tomato Onion Dal

Dal with Tomato and with Onion.

Ingredients Needed:
1. Moong Dal - 1/2 cup
2. Tomato - 2 (Fully Ripe) Cut into big cubes
3. Onion cut into length wise - 2
4. Green Chillies - 2 (or according to taste)
5. Salt to taste
6. Turmeric Powder
7. Hing
8. Coconut Milk - 2 tablespoon
9. Red Chilli Powder - 1/2 to 3/4 tsp
10. Jeera (Cummin Seeds) - 1/4 tsp

Ingredients for Tempering:
1. Ghee 1 tsp/ Oil - 2 Tsp
2. Mustrad Seeds - 1/2 tsp
3. Curry leaves
4. Coriander leaves to garnish.

1. Fry dal in a tawa for few minutes, Wash and Cook in a separate vessel
by adding Turmeric and Jeera.
2. In a Kadai heat Oil / Ghee, temper ingredients and fry Onions till soft.
3. Now goes the Slit Green Chilli, Chillipowder and mix well.
4. Now add cubed Tomato pieces and turn 2 times without mashing the tomatoes.
5. Add Cooked dal, 1/4 cup water, cook for 5 minutes.
6. Before removing from fire add Coconut milk.

Serve the flavourful Dal with Rice or Roti.

Tuesday, January 15, 2008

Beauty of Kerala

God's Own Country - Kerala from my son's Camera

Elephant Quarters

Chinese Fishing Net in Cochin

View of Munar Tea Estates


Kerala Boat House

Kerala kalari Fight

Monday, January 14, 2008

kalkandu Pongal

Traditional Sweet Pongal.
This can be prepared as Neivedhyam due to the purity of Rock Sugar.
Milk Based Sweet Pongal.

Ingredients Needed:
1. Raw Rice - 3/4 cup (Roast for a minute)
2. Milk - 3 cups
3. Saffron - Little (This gives us rich colour)
4. Rock Sugar - Kalkandu 3/4 cup
5. Ghee - 3 tablespoons.
6. Cashew, Badam, Pista, Elaichi and Pachai Karporam (Edible Camphor) for garnishing.
1. Wash several times roasted Rice, add Milk, Saffron and cook in the pressure cooker till 2 whistles and sim for 10 minutes.
2. Make a thick syrup with Kalkandu.
3. Mash Cooked rice and add to the Kalkandu Syrup and keep on stirring till syrup mixes with the rice.(5 Mins.)
4. Add 2 tablespoons of ghee .
5. Fry garnishing items (Cashew, Pista and badam) in remaining ghee and pour over Pongal.
6. Garnish with Elaichi and Pachai karporam.
!-! Pongal O Pongal with Sweet Pongal. !-!

Happy Pongal, Happy Makara Sankranthi, Happy Lohri !

Sunday, January 06, 2008


Traditional Keralite dish.
Tasty curry made with Suran (Yam) and Raw Banana (Vazhaikkai)

Ingredients Needed:
1. Yam (Suran) cut into cubes - 1 cup
2. Raw banana cut into cubes - 1/2 cup
3. Turmeric powder - 1/4 tsp
4. Hing
5. Salt to taste
6. Pepper Powder - 1 1/2 tsp (according to taste)
7. Water - 1/2 cup

Ingredients for Grinding:
1. Grated Coconut 3 to 4 tablespoons. [Can there be a Keralite dish without Coconut?]
2. Rice flour - 1 tsp

Ingredients for tempering:
1. Mustard Seeds
2. Curry leaves
3. Dried Red Chilli - 1
4. Grated Coconut - 3 tsp. (You can add more, if you like.)
5. Oil 2 tsp (preferably coconut oil)
[Here I used sunflower oil and before removing from stove I added few drops of Coconut oil.]

1. Wash Suran completely [atleast few times] and boil in 1/2 cup water by adding turmeric and pepper powder.
2. When it is 1/2 cooked add Raw banana pieces, Salt and Hing.
3. When fully cooked, add grinded paste and cook till gravy thickens.
4. Heat oil in kadai temper with mustard seeds, red chilli and curry leaves.
Now goes the grated coconut and fry till colour changes and pour over Curry.
5. Now add the Keralite touch, that is, Add few drops of coconut oil (Optional)

Go Kerala with Eriseri and Variety rice or Sambar rice.