Thursday, October 20, 2011

Yummy Beans Poriyal(Curry)

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This recipe is yet another curry/subji dish.It is a unique combination of french beans with tomatoes and moong dhall.It brings out wonderful flavors in them.This curry is very simple to make.It is tasty and really healthy too...You can give this a try when you are bored doing the same old recipe and want a new twist to your curry:)..

1) Finely chopped green beans - 2 cups
2) Tomatoes - 2 small ones
3) Moong dhall - 4 tblsp
4) Green chillies - 1 to 2
5) For tempering:
Oil - 1 1/2 tblsp
Mustard seeds - 1 tsp
Hing - little
Red chilly - 1 to 2
Udad dhall - 1 tsp
6) Turmeric powder - 1/2 tsp
7) Coriander cumin powder - 1 tblsp
8) Salt to taste
9) Curry leaves - few

Soak moong dhall in a small bowl for 15 minutes in water.Keep aside

Take a big frying pan and heat oil.Once the oil is heated,add the tempering ingredients one by none and saute till they are nice golden brown.Then,add the chopped tomatoes and fry till oil starts to separate.Now,add chopped beans to the same and mix well till the beans are coated with the cooked tomatoes.Now,drain the soaked dhall and add to the pan,mix well.Next,add some curry leaves and green chillies.Time to add the spices and salt.Mix all well.Add enough water,cook the curry with closed lid till the beans and moong dhall are tender and water is fully absorbed.Switch off the stove and transfer it to a serving bowl.

Tasty beans curry is ready!!! Serve it with hot steaming ghee rice or rotis.

Tuesday, October 18, 2011

Simple Easy Coriander Rice

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Some days I have urge to make just simple recipes.One such recipe is this variety rice.The known fact is,this fresh herb,coriander leaves are rich in nutrition and not only that,it adds great flavor to all dishes.The other day,I found fresh dark green coriander leaves in the store and immediately thought of this recipe.So,I made yummy warm comforting coriander rice in just minutes!!! Which is a great bargain for weekday box lunches and quick dinners...

1) Rice - 1 1/2 cups

2)To grind into paste:
1) Coriander leaves bunches - 2
2) Green chillies - 2 to 3
3) Ginger - 1 small piece
4) Coconut grated - 2 tblsp
5) Curry leaves - few
6) Tamarind extract/pulp - 1 tblsp

3)For tempering:
1)Oil - 1 1/2 tblsp
2)Mustard seeds - 1tsp
3)Hing - little
4)Red chillies - 1 to 2
5)Cumin seeds - 1 tsp
6)Udad dhall - 1tsp
7)Channa dhall - 1tsp

4)Salt to taste

Wash and drain rice.Keep aside.

In a blender,grind the ingredients mentioned above into a paste.Keep aside

In a pressure pan,heat oil and saute the tempering ingredients one by one.Add the ground paste and saute for a minute or two till the raw smell goes.Next,add rice and fry for a minute,then add the required amount of water(I used 3 1/4th cups of water).Finally,add salt and close the lid,allow the required amount of whistles(I allowed 3 whistles).Switch off the stove and allow the pressure to release.Carefully mix and fluff the rice with a flat spoon.That's it,it is done!!!

Hot Coriander rice is ready!! Serve it with raitha or plain yogurt...

Tuesday, October 11, 2011

Bruschetta - My Style

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I am sharing yet another starter,bruschetta,an Italian appetizer,which is my all time favorite!!! It is basically a slice of toasted hard bread,topped with olive oil,garlic,salt and pepper.Well,many add different toppings and mozzarella cheese to make it more interesting.It is really simple to make.Here is my version of this starter!!!

1) Any kind of hard bread(I used artisan bread with jalapenos) - 1 small loaf
2) Marinara sauce(store bought) - 3/4th cup
3) Olive oil - 2tblsp
4) Black olives finely chopped -1/2 cup
5) Mozzarella cheese grated - 1 cup
6) Salt to taste
7) Pepper powder to taste

Cut the bread loaf into 3/4th to 1 inch slices.Keep aside.

Take the marinara sauce,drain a bit of liquid from it and keep aside.

Pre-heat the oven to broil.

Take a baking sheet,spray some non stick cooking spray.Then,arrange the bread slices in a row,over the baking sheet.Take a spoon and start spooning each slice with marinara sauce.Next,place the chopped olives over the sauce.Sprinkle olive oil,salt and pepper powder over each slice.Finally,top them with generous amount of cheese.

Place the sheet in the oven and broil till the cheese begins to bubble and turns golden brown in color.

Hot yummy bruschetta is ready!!! Enjoy..

Egg Chatpata

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Well,I am sharing a new dish made out of egg,its been a while I tried egg recipes.Egg,as we all know is one of the best sources of protein,but at the same time,high in cholesterol too.I wanted to strike a balance between taste and health..I was wanting to try something new,not the same gravy or burji or omelet :))..So,came this egg chatpata!!!It is similar to chilly paneer..It was a hit in my house:))..You can try it as a starter for your next party,all will love it!!!

1) Hard boiled eggs - 6 to 8
For the coating:
2) Chic pea flour(besan) - 2 1/2tblsp
3) Coriander cumin powder - 1tsp
4) Egg masala powder(can use garam masala too) - 1tsp
5) Red chilly powder - 1tsp
6) Salt - to taste
7) Saffron color(optional)- a pinch
8) Oil - 2tblsp
For the sauce:
9) Oil - 1tblsp
10)Curry leaves - few
11)Green chillies - to taste
12)Cumin seeds - 1/2tsp
13)Hing - a pinch
14)Onions thinly sliced - 1/2cup
15)Ginger garlic paste - 1/2 tsp
16)Soy sauce - 1tsp
17)ketchup - 1tsp
18)hot sauce(optional) - few dashes
19)Pepper powder - to taste
For garnish
20)fresh coriander leaves
21)Lemon juice - few dashes

Remove the egg shells and cut the eggs in to half.Take out the yolk(if you wish to keep it,you can,I removed it for the health reasons and at our house we are not a big fan of egg yolks:0)Chop the eggs into big chunks.Keep aside.

Take a mixing bowl,add all the ingredients required to coat the egg pieces.Mix it into a thick batter,by adding just enough water.Add the egg pieces to it.See to that the batter is just coated over the eggs.Set aside.

Take a big pan,heat oil and shallow fry the eggs gently(do not fry too long the eggs become rubbery)Take out the eggs and drain it on a kitchen towel.Keep aside.

In the same pan,add oil if needed.Keep the stove on medium high.Next,add cumin seeds and then onions.Fry till translucent.Add curry leaves,ginger garlic paste,green chillies,hing,saute for a minute.Next,add the three sauces and saute carefully(it will splatter)till the sauce becomes thick,dry and is absorbed by the onions.Now,time to add the eggs,do not saute the egg too long,just allow the sauces to coat the eggs.Adjust salt and add pepper powder.Switch off the stove.

Transfer to a serving bowl.Garnish with coriander leaves and lemon juice.

Hot yummy egg chatpata is ready!!! Enjoy...

Note:You can substitute potatoes for eggs.Par boil the potatoes and follow the same procedure.I have tasted similar kind of starter in Chennai...

Wednesday, September 21, 2011

Verukadalai/Peanut Sundal-Navarathri Delight

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As navaratri is just around the corner,I thought I would share this very simple sundal recipe.I remember,when we were young,we used to eagerly wait for the navarathi holidays..we would be excited to go to friends and families house for vethala pakku and sundal collection :))..It was really fun!!!These nine days brings out the festive mood in all of us,especially the bommai kolu which is the highlight.There used to be prizes for best kolu in the block.Well,I think I am boring,enough with my stories:0..Wish you all a very happy navarathri!!! Hope you all like my recipe...


1)Peanuts - 1 1/2 cups
2)Grated carrot - 1/4th cup
3)Grated raw mango - 1/4th cup
4)Grated green chillies - 2 to 3
5)Lemon juice - 2tblsp
6)Salt to taste
7)Coriander leaves for garnish

Pressure cook peanuts along with salt.Keep aside

Once the peanuts are cooled down a bit,take a mixing bowl,add all of the above ingredients and mix them well.Garnish with coriander leaves.

Tasty sundal is ready!!!

Note:Sundal provides good source of protein,it can be made more interesting by turning it into a salad by adding some lettuce,tomatoes and chat powder to it.You can substitute with any type of pulses like chickpeas,dried green peas,black eyed peas etc..

Monday, September 19, 2011

Spicy Fajita Quesadilla

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I love to try various types of cuisine's.One such interesting and delicious cuisine is the Mexican cuisine.I think we can relate this cuisine very much to our Indian cuisine as they share a lot of similarities when it comes to flavor and taste.This dish is generally served as an appetizer and especially kids love the cheese quesadilla's,well who does not:))?? I thought,I would add some colorful stir-fried vegetables along with the cheese to make it more healthy and enjoyable...It turned out to be a very good recipe,so I am sharing this recipe:))...

1)Flavored/plain corn tortilla(I used jalapeno and cilantro tortilla) - 3
2)Hot salsa(I used store bought can use fresh too) - 3 tblsp
3)Julienned color peppers - 1/2 cup
4)Julienned onions - 1/2 cup
5)Salt to taste
6)Pepper powder to taste
7)Grated mexican blend cheese - 1/2 cup
8)Finely chopped black olives - 3 tblsp
9)Finely chopped pickled jalapenos - 2 1/2 tblsp
10)Oil - 2 tblsp

Mix salsa,jalapenos and black olives in a bowl.Keep aside.

In a saute pan,pour oil.Once the oil is heated,add the onions and peppers.Stir fry on high flame till partly cooked,there should be crispness in them.Add salt and pepper.Switch off the stove and allow it to cool down a bit.

In a tava,heat a tortilla on both sides on low flame.Then,take the tortilla out,fill one end of it with salsa,stir-fry veggies and top it with cheese.Fold it from the other end.Heat the pan again,place the folded stuffed tortilla carefully and cook(by pressing)on both sides till the cheese melts and the edges are joint,just like a grilled cheese sandwich.Remove tortilla from the pan and allow it to cool a bit.Cut it into pieces.

Yummy quesadilla's are ready!! Serve it with ketchup or salsa....

Monday, September 12, 2011

Eggplant(Katherikai) With Tomato and Fenugreek leaves(Methi) Curry

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Yes,again an eggplant recipe :))..As told earlier,poriyal forms the first part of south Indian meals.So,I try to make curries in different ways to bring out the best in them.One such very interesting combination is brinjal with tomato and methi leaves.This curry I learned from my mother.I should say,it might be one of the authentic recipes prepared in our house from my grandmother's time.I just love it!!!Other day I invited my very close friend and her mother for lunch,they liked it very much...Thought I would share this recipe with you all:))...

1)Brinjal sliced thinly lenghtwise - 2 cups
2)Tomatoes chopped - 2 medium
3)Finely chopped methi leaves - 3/4th cup
4)Green chillies chopped - 2
5)Coriander leaves chopped - little
6)For tempering:
Mustard seeds - 1tsp
Hing - little
Udad dhall - 1tsp
Oil - 2 tblsp
7)Tumeric powder - 1/2 tsp
8)Red chilly powder - to taste
9)Salt to taste
10)Besan(chick pea flour) - 1 tblsp

Keep all the chopped vegetables ready.

In a big pan,heat oil.When heated,add each tempering ingredient and saute for a minute.Then,add brinjal and saute for a minute or two(add little bit of oil,if you feel it is dry).Now,add chopped tomatoes to the same and fry on medium flames till both brinjal and tomatoes are half cooked.Next,add chopped methi leaves.Saute for 3 to 4 minutes,lovely aroma will start to fill the air!!Then,add salt,turmeric powder,red chilly powder.Mix everything really well.Close it with a lid and cook till brinjal becomes tender.Now,add the chopped green chillies,coriander leaves and mix everything carefully.Finally,mix besan with little bit of water,to form a thick paste and pour it over the curry and mix well.Cook for 2 more minutes.This will add a wonderful flavor to the curry...The curry will be a bit mushy and not dry..

Hot eggplant curry is ready!!! Serve it with hot steaming ghee rice and papad...

Thursday, September 8, 2011

Vegetable Kati Roll/Frankie

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I simply love Indian street food,who does not,right???...One such food is the vegtable frankie/kati roll.The other day I was so excited to know they were selling these rolls in bay area and the same day I happened to taste this yummy paneer roll,thanks to my sweet husband:-)..who got it for me..It tasted awesome!!!That was last week's wish!! Again this week I wanted to have the same roll;))... I wanted to make the same by adding my own spices...Voila!! the result was really really tasty rolls,it was worth the effort..And as always,I wanted to share it with everyone..So,here goes the recipe..


I divided the kati roll making into four segments.Lets see the ingredients accordingly.

1st Segment ingredients: Green chutney

1)Coriander leaves roughly chopped - 3/4 cup
2)Green chillies - to taste
3)Ginger pieces - 2 small
4)Black salt - a pinch
5)Salt - to taste
6)Tamarind pulp - 1 1/4th tsp
7)Aaamchoor powder(dry mango) - 1/4th tsp
8)Sugar(optional) - a pinch

2nd segment ingredients: Marination

1)Thinly sliced(lenghtwise)onions - 1/2 cup
2)Thinly sliced(lenghtwise)bell pepper - 1/4th cup
3)Salt - to taste
4)Chat powder - 1/4th tsp
5)Hot sauce or pepper powder - 1/2tsp
6)Sugar(optional) - a pinch

3rd segment ingredients: Stuffing

1)Boiled and mashed potatoes - 1 cup
2)Paneer grated - 3/4th cup
3)Oil - 2tblsp
4)Turmeric powder - 1/4th tsp
5)Red chilly powder - 1 tsp
6)Dry mango powder - 1/2tsp
7)Kasoori methi(dry fenugreek leaves) crushed - 1/4th tsp
8)Coriander cumin powder - 1tsp
9)Anar dhana(pomegranate seeds)powder - 1/2tsp
10)Chat masala powder - 1/4th tsp
11)Tamarind pulp - 1/2tsp
12)Hing - little
13)Salt to taste
14)Coriander leaves chopped - 1/2 cup

4th segment - Dough making

1)Maida(all purpose flour) - little more than 1 cup
2)Atta(whole wheat flour) - 3/4th cup
3)Salt to taste
4)Oil - 1 1/2 tblsp
5) Water - to make the dough

I had very little homemade paneer,so had to add potatoes,you can as well make only paneer stuffing,with same above mentioned stuffing ingredients.One little tip,do not throw away the water which is left behind when you make panner,it will come in handy when you make dough for roti or will make them very soft.

First,make the dough and keep aside.It should be same as any roti or chapathi dough.

Next step,make a chutney with the above mentioned chutney ingredients.Do not add more water,it should in the form of spreadable paste.

Third step,keep the thinly sliced vegetables ready.Add,the above mentioned marinating ingredients and keep aside.Water will start to come out,drain it carefully.

Now comes the stuffing part,mix all the above mentioned stuffing ingredients(except oil) in a big bowl.Heat a pan,add oil.Add the potato mixture,saute for about 5 minutes till all the ingredients are mixed and cooked well.Switch off and allow it to cool down.

Next,start making the roti's.Just like our normal rotis,roll it and cook on a tava.Add,little oil and cook on both sides.Using a pulka stand,allow the rotis to puff up a bit,this will give some dark brown burnt marks and tastes really good.

Finally,comes the assembling part.Take a roti,apply green chutney in the middle.Over it,arrange the marinated vegetables.Take the potato mixture and try to make a cylindrical shape,it will be easy to roll when it is in this shape.Place it over the vegetables.You can sprinkle some lemon juice if needed.That's it,roll it from one end to the other,wrap with a foil.It is a fun and fancy way to serve it!!

Yummy kati roll is ready!!Serve it with some more green chutney..Enjoy

Tuesday, September 6, 2011

Rava Whole Moong Dhal Kichidi

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I have always wondered how such simple kichidi is so much full of flavor!!!This dish,as we all know is a one pot dish and it is made with rice-moong dhall combination.It makes life much easier as it can be prepared in no time,especially when you are tired after a busy day.It is soo comforting!!!To make this yummy dish more interesting,I replaced the rice with some leftover idly rava which was sitting in my pantry for a while.To my surprise,it tasted exactly the same and I felt it was a good substitute for rice.Try it once,it might be a hit in your house too:))..

1) Idly rava - 1 1/2 cup
2) Whole green moong dhal - 3/4 th cup
3) Turmeric powder - 1/2 tsp
4) For tempering:
Ghee - 1 1/2 tblsp
Hing - little
Cumin seeds - 2 tsp
Curry leaves - few
5) Green chilly - 1 to 2
6) Water - 4 glasses
7) Ginger gratings - 3/4 th tsp
8) Salt to taste

Wash rava and moong dhal.Drain it and keep aside.

Heat a pressure pan and add ghee to the the same.When ghee is heated,add one by one of the tempering ingredients and saute each for not more than a minute.Add the washed rava and moong dhal to the pan and saute it for a minute or two,till it is well coated with ghee.Next,add turmeric powder,salt,ginger and green chillies.Now,pour the water.Adjust salt if needed.Close the lid and cook till kichidi becomes mushy(I allowed like 6 whistles in my cooker).

Hot kichidi is ready!!! Garnish with some more ghee if wanted.Serve it with kadi or plain yogurt.Enjoy..

Tuesday, August 16, 2011

Kadalai Kozhambu(Black Channa) Sambar


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I always look for new ideas when it comes to making of kozhambu.I keep experimenting both parupu and puli kozhambu.I am sure many would have heard about this kadalai kozhambu.It is pretty popular in southern part of India.I was wanting to try this recipe for a while and coincidentally happened to have some soaked black channa sitting in the fridge.The recipe came out really well and I am sharing it now with everyone:))...Hope you all like it!!

1) Soaked black Channa - 3/4th cup
2) Tomato roughly chopped - 1 big
3) Onion roughly chopped - 1 big
4) For tempering:
Mustard seeds - 1tsp
Hing - little
Fenugreek seeds - 1/4th tsp
Red chilly - 1 to 2
Curry leaves - few
Till(sesame)oil - 2 tblsp
5) To grind:
Coconut gratings - 1 1/2tblsp
Fennel seeds(saunf) - 1 1/2 tsp
Green chilly - 1 to 2
6) Sambar powder - 1 tblsp
7) Salt to taste
8) Tamarind extract - 1 1/2 tblsp
9) Jaggery(optional) - 1tsp
10) Coriander leaves - few

In a blender,grind the above mentioned grinding ingredients.Keep aside.

In a pot,heat oil.When hot,add the tempering ingredients one by one and saute for half a minute each.Add onions and fry till translucent.Next,add the tomatoes to the pot and saute till they are partly cooked.Now,add channa,some water to the same and cook for about 5 minutes.Add sambar powder,salt,tamarind extract and cook for 5 to 7 minutes.Lovely aroma starts to come out now!! The sambar starts to become thick(add some water if needed).Add jaggery now.Mix well.Finally,add the ground paste to the sambar and cook for 5 more minutes till everything is incorporated well with each other.Switch off the stove and garnish with coriander leaves.

Hot Kadalai kozhambu is ready!!! Serve it with hot steaming rice and papad.

Note: Can use any type of pulses like red kidney beans,black eyed beans etc.If you feel the sambar is watery then you can add either corn starch,besan or rice flour to make it thicker.

Thursday, August 11, 2011

Simple Gobi Mutter Pulav


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I always loved the combination of gobi and mutter...I thought,for a change why not make pulav with it?? And to my surprise it tasted really good!!!...The warm and comforting flavor of the spices added an extra touch to the simple vegetables and so,there was this yummy pulav:))..I wanted to share this with everyone immediately...

1) Basmati rice - 1 1/4th cup
2) Cauliflower florets - 1 1/2 cups
3) Green peas - 3/4th cup
4) Finely sliced onions - 1 big
5) Bay leaf - 1 to 2
6) Shahi jeera(can also use ordinary cumin seeds) - 1
7) Green chillies slitted - 2
8) Oil - 2tblsp
9) Hing - little
10) Garam masala powder - 1 1/2tblsp
11) Kasoori methi(dry fenugreek leaves)crushed - 1tsp
12) Salt to taste
13) Water - 2 1/2 th cups
14) Fresh coriander leaves finely chopped - 1/2 cup

Utensil used - Microwave safe bowl/cooker

Wash rice and drain it.Keep it side.

In a saute pan,heat oil and fry bay leaf,hing,cumin seeds.Add onions and green chillies to the pan and saute till translucent.Now,add cauliflower florets and saute till partly tender.Next,add green peas to the same,fry for a minute or two.Now,add salt and kasoori methi,mix well.Lovely aroma fills the air,which is just heaven!!!Finally,add rice to the pan and fry for a minute or two till it absorbs all the flavor and everything is incorporated well.Switch off the stove.

Transfer the same to the microwave safe bowl.Add water to the bowl.Now,comes the flavorful part..Garam masala,mix it well with everything.Adjust salt.

Cook in microwave on high for 15 minutes(with a closed lid),stirring every 5 minutes.Finally,when last 5 minutes is left,add chopped coriander leaves to the bowl,stir carefully and cook.

That's it..Hot yummy pulav is ready!!! Serve it with raita and chips...

Note: Microwave timing may vary,cook accordingly.Can also add few mint leaves to the rice.Can cook the pulav on stove top,just adjust water accordingly.

Wednesday, August 10, 2011

Aloo Palak/Spinach Potato Gravy


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As told earlier,I love to add palak in our meals...I search different ways to make such rich leafy vegetable as part of our healthy diet.I feel this palak tastes really well no matter how it is prepared,one such superb combination is with aloo..This dish can be made either as a dry subji or as a gravy...I just like this gravy style because of its rich creamy texture which becomes more yummy when aloo is combined with it..It is simply out the world!!!Give it a try once,probably you might like it:))..

1) Spinach - about 300 gms(I used 1 bag)
2) Potato cubed - 1 big
3) Tomatoes roughly chopped - 2 big
4) Onions thinly sliced lenghtwise - 1 medium size
5) Ginger garlic paste - 1tblsp
6) Cumin seeds - 1 tsp
7) Hing - little
8) Dry mango powder(aamchoor powder) - 1tblsp
9) Kasoori methi(dry fenugreek leaves)- 1 1/2tsp
10) Turmeric powder - 1/2 tsp
11) Red chilly powder - 1 1/2 tsp
12) Coriander cumin powder - 1tblsp
13) Garam masala powder - 2tsp
14) Salt to taste
15) Oil - 1 tblsp

Roughly chop spinach and microwave on high for 10 minutes with just enough water.Allow it to cool down completely.

Then,make a puree of spinach and tomatoes in a blender.Keep aside.

In a big sauce pan,heat oil.First add cumin seeds and hing.Add onions to the pan and saute till translucent.Next,add the potatoes,ginger garlic paste and saute till they are partly cooked.Now,add coriander cumin powder,turmeric powder and red chilly powder,fry for 5 minutes.Lovely aroma starts to come out and the potatoes will be almost cooked.It is time to add the puree now.Mix well.Add salt,aamchoor powder,crushed kasoori methi and garam masala powder.Mix everything really well,add little water if it needed,cook(closed with a lid) for about 7 to 9 minutes till the potatoes are tender and gravy becomes nice thick,rich and creamy.Switch off the stove.

Hot simple yet comforting aloo palak is ready!!! Serve it with rotis,chapatis..Enjoy

Monday, August 8, 2011

Stuffed Pavakai/Karela/Bitter Gourd


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We are all aware that bitter gourd is really good for health.But,many do not like this vegetable because of their bitter taste.I always keep trying some new recipes with this karela.Never more than twice I repeat the same recipe:))...By one such attempt I came up with this interesting recipe.Again,there are many ways to prepare this dish,I added my own spices to it and the end result was awesome!!!My husband loved it(finally it paid off my efforts:))...Hope you all also find it interesting!!Sorry about the photography(it is not that good;))..

1) Bitter gourd/karela - 10
For stuffing:
2) Chopped onions - 1/2 cup
3) Besan/kadalai mavu - 3/4th cup
4) Dry mango powder - 1/2 tsp
5) Ginger garlic paste - 1tsp
6) Turmeric powder - 1/2tsp
7) Coriander cumin powder - 1 1/2tsp
8) Red chilly powder to taste
9) Salt to taste
10) Jaggery - 2tsp
11) Tamarind extract - 2tblsp
12) Oil - 5 tblsp
13) Hing - little

Utensil needed - twine or simple tread.

First,scape the outer skin of the karela's(do not discard the gratings).Make a slit in the middle and remove the seeds.Wash the karela's well and then in a bowl,rub lot of salt on them and keep aside.Also put some salt on the scrapings and keep aside for 30 to 45 minutes.This will help to remove almost all the bitterness.

After the required amount of time,wash the karela's and its scrapings really well so that the salt is totally removed.Now,it is time to work on the stuffing.

In a pan,heat half of the oil.Saute onions,ginger garlic paste till translucent.Next,add the karela gratings,fry till it shrinks in quantity.Add,the besan and other spices one by one and saute for about a minute each.Then,add tamarind extract and salt.Saute for a minute or two.Finally,add the jaggery and mix really well with other ingredients,switch off the stove.The katta-metta stuffing will be kind of dry sticky paste,but will taste yummy!!! Allow it to cool down completely.

Then,fill each karela with this stuffing.Tie a twine or simple tread to each karela,so that the stuffing does not come out of it.Keep aside some of the stuffing to sprinkle over the karela's while frying.

In a big flat pan,heat the remaining oil and place the karela's carefully.Keep frying(on low-medium flame)the karela's by turning them around at regular intervals until they are totally cooked.Sprinkle the remaining stuffing over them and finally fry for about 5 minutes.Remember to remove the string/tread when cooled down a bit.

Yummy hot stuffed karela is ready!!! Serve it with hot steaming rice or rotis.

Note:Avoid jaggery when cooking for diabetic patients.

Wednesday, August 3, 2011

Kovakai/Tindora/Dondakai Fry

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How yummy it tastes when we have a simple fry with comforting hot rasam rice??? It brings back my sweet memories I have with this dish...This vegetable,I feel is complex in nature and it tastes kind of rubbery...But,when few spices are added to it..It totally gives a new dimension to it and tastes amazing!!!And I think it is one of the best vegetable roasts...So,yet again I came up with this interesting recipe..Hope you all like it :)))...


1) Finely chopped dondakai - 2 cups
2) For tempering:
Mustard seed - 1tsp
Hing - little
Udad dhall - 1tsp
Peanuts - 1 1/2tblsp
Curry leaves - few
Cumin seeds - 1tsp
Oil - 2tblsp
3) For fresh Curry powder(dry roast and grind into fine powder when cold):
Coriander seeds - 11/2tsp
Red chilly - 1 to 2
Udad dhall - 1tsp
Channa dhall - 1 tsp
Hing - little
4) Turmeric powder - 1 tsp
5) Red chilly powder(optional) - 1tsp
6) Salt to taste

Keep ready the fresh curry powder.

In a big saute pan,add oil and fry all the tempering ingredients one by one(add peanuts last in order so that they do not turn dark brown in color and taste bitter).Then,add the chopped tindora to the pan and saute on high flame for about 5 to 7 minutes(make sure it does not get burnt and if it is too dry sprinkle some water).Next,add turmeric powder,red chilly powder and salt.Roast for few more minutes till dondakai shrinks and becomes crispy.Finally,add the fresh curry powder to the pan and saute on medium flame for 3 to 4 minutes till everything gets incorporated well with each other.Switch off the stove.

Tasty crispy kovakai fry is ready!!! Serve with hot ghee rasam rice and papad...

Note:This fresh curry powder can also be used to fry vegetables like brinjal,capsicum etc...

Monday, August 1, 2011

Crunchy Aloo Chakli(Murukku)

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How comforting it is to have hot tea with super tasty snack on a rainy day??? This chakli is a very famous Gujrati snack.The mixture of different spices and potato makes it taste delicious and crunchy..I call it"time pass snack".I could never stop eating this katta-meetta chakli:))..Here is a reason to have a tea party at your place!!..And I am sure your guests will be asking you for the recipe..It is up to you to let out the secret ingredient..aloo :))..

1) Rice flour - 1 cup
2) Nicely mashed potato - 1/4th cup to 1/2cup(do not add more,it will change the taste)
3) Green chilly - 1 to 2
4) Ginger - 11/2tblsp
5) Salt to taste
6) Sugar(optional) - 11/2tsp
7) Lemon juice - about 2tblsp
8) Coriander cumin powder - 1tsp
9) Room temperature butter - 1tblsp
10) Hing - little
11) Oil for deep frying

Utensil used - murukku press(kozhal,get it in Indian store)

Make a smooth paste of green chilly and ginger in a blender.Mix the paste well with the above ingredients(except for the oil) and form a firm dough by adding just enough water.

Heat oil in a kadai.Divide the dough into equal sized balls and place each ball in murukku press.When oil is heated,press carefully the murukku press in small circular motion,so that you get 3 to 4 chakli's in each batch(if you feel the dough is hard to press,add little water to soften the dough,it will become easier to work with)If it is difficult and hot,you can always press these chakli's on a plastic sheet and then gently transfer it to the hot oil.Low down the flame and fry till the chakli's are nice golden brown in color.Drain them on a paper towel.Repeat the same for the remaining dough balls.

Nice and fresh karakara chakli's are ready!!! Serve it with tea,coffee.Enjoy..

Friday, July 29, 2011

Neermorru - Seasoned and Spiced Buttermilk

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How refreshing it is to drink cool buttermilk on a hot summer day??? I remember having packet morru in Chennai shops,it used to taste yummy after a long day of shopping!!! It is a well known fact that buttermilk is really good for health and many at times we do not drink much of such rich buttermilk.So,to make this buttermilk more interesting and likable,I came up with this very easy and simple recipe.I call it south Indian style "Neermorru":))..

1) Beaten curd/yogurt - 2 cups
2) Salt to taste
3) Green chillies roughly chopped - 1 to 2
4) Hing - 1 tsp
5) Ginger roughly chopped - 1tblspn
6) Coriander leaves torn by hand - few
7) Curry leaves torn by hand - few
8) Water - 2 cups

In a bowl,add curd and water,mix well with the help of a whisk.Add salt and hing.Next,add all the fresh ingredients to the buttermilk,mix really well and store it in fridge for at least 2 to 3 hours.This will help all the richness and goodness of the fresh ingredients to be transferred to the buttermilk.

Just before serving,filter the buttermilk into the serving glass and serve.

Nice cool and awakening fresh buttermilk is ready!!! Enjoy

Note:For a healthier version,avoid salt and green chillies.Trust me,it will still taste great!! Can also add chat powder,coriander cumin powder to make it a north Indian style chaas.

Wednesday, July 27, 2011

Easy Nutty Cookies

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Yummy cookies are my all time favorite... I remember eating the fresh cookies from the famous adyar bakery...And so another sudden urge of having these cookies started :-)))....So,I came up with a simple,easy,healthier version of egg less cookies..and to my surprise it was a big hit!!!It tasted great and I simply loved the smell of freshly baked cookies..It just filled the air!!! I am sure kids will love it..


1) Whole wheat flour - 1 cup
2) Sugar - 1/2 cup
3) Coarsely ground cashews,pistachios,almonds - 1/2 cup
4) Room temperature butter - 1/2 cup
5) Cardamom powder - 1 1/2 tsp
6) Vanilla essence - 1/2 tsp

Utensil needed - cookie cutter

Mix all the above ingredients well into a firm dough.Cover it with a plastic wrap and place it the fridge for 30 minutes.

Pre-heat the oven to 350 degrees.

Then,divide the dough into four equal balls and roll each ball flat with a help of a rolling pin for about 1/2 inch to 3/4th inch in thickness(if you feel dough to be sticky use some flour).With the help of cookie cutter make different shapes and place them carefully on a greased baking tray/foil covered tray.Repeat the same for remaining dough.

Bake them for about ten to twelve minutes till they are nice light brown in color.Remove the tray and allow it to cool down completely,if not they will break.

Delicious nutty cookies are ready!!! Serve it with tea,coffee or even hot milk.

Note:Baking time may vary,adjust accordingly so that the cookies do not burn.Can also add few chocolate chips,raisins to the dough.

Monday, July 25, 2011

Lime and Lemony Rasam

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Rasam forms a major part of our Tamilnadu meals.I just love rasam when done in different styles and varieties.One such rasam is lime rasam.This rasam is simply tasty,light,refreshing and I can drink it all day!!!It is different because,unlike other rasam's we do not use tamarind pulp for making it,it gets its tanginess from the lime...and it just sooo delicious...Its heaven!!

1) Cooked thoor dhall - 1/2 cup
2) Lemon juice of 1 to 1 1/2 small lemon(depending on the tartness)
3) Tomato roughly chopped - 1 big
4) Green chilly - 1
5) Ginger grated - 1tsp
6) Curry leaves - few
7) Rasam Powder - 2 tsp
8) Salt to taste
9) Sugar(optional) - 1/2 tsp
10) Turmeric powder - 1/2 tsp
11) For tempering:
Mustard seeds - 1 tsp
Hing - little
Cumin seeds - 1/2 tsp
Oil - 1 tblsp
12) Fresh coriander leaves - few for garnish

Pressure cook dhall.Add a glass water to dhall and lightly mash it with a ladle.Keep aside.

In a pot,pour the dhall water in it and add tomatoes to it.Briefly bring it to a boil.Now,add ginger,slitted green chilly and allow it to boil until nice ginger/chilly smell comes out.Add turmeric powder,hing,salt,curry leaves,sugar and rasam powder to the pot.If you feel the rasam has become thick add some more water and again bring it to a final boil.Lovely rasam aroma will fill the room :-)))..Now,it is time to switch off the stove and add freshly squeezed lemon juice to the rasam.Mix it well and close it with a lid.

Saute the tempering ingredients in a small pan and add it carefully to the rasam.Garnish with coriander leaves.

Hot simple lime rasam is ready!!! Serve it with hot steaming ghee rice and any subji fry,papad...It will taste amazing!!!!

Friday, July 22, 2011

Tomato Soup With A Twist !!!!

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When we think about soups the first thing that comes to our mind is the classic tomato soup.I love the tangy flavor and the unique texture it has...There may be many different soups but I think nothing can beat the richness of this simple soup...Again,there are different styles and ways of making this soup...Mine is different with yet a another twist!!!! Yes I used the basic organic tomato and basil pasta sauce which was sitting in fridge for three days(I think mostly everyone has this problem with the leftover sauce)...I had to use this sauce again for making pasta,which I was not in mood for.So,what else??I cannot store it for longer time too.. And then it stuck me about this soup....It is a simple soup with tons of flavor!!!! And my husband loved it :))..


1) Basic pasta sauce - 1/2 bottle(say 2 cups)
2) Fresh homemade vegetable broth - 4 cups
3) Salt to taste
4) Pepper powder to taste
5) Italian seasonings - a pinch
6) For making vegetable broth:
Roughly chopped vegetables(I used carrots,cabbage,cucumber,green bell pepper,green peas,corn kernels,can use pretty much any vegetable you have) - 4 cups
Onion roughly chopped - 1 big
Garlic chopped - 2 pods
Whole spices(bay leaf,star aniseed,cinnamon,clove) - 1 to 2 each
Butter - 1tblsp
Oil - 1tbslsp
Water - 6 cups

In a big pot,heat oil and butter.Add the whole spices and fry till nice aroma comes out.Saute garlic and onions first.When onions become translucent,add one by one all vegetables and saute each one for a minute.Then,pour water and add salt. Cook the the vegetables for about 1 to 1 1/2 hours on low medium flam,stirring occasionally.If you feel the water is absorbed,add little more.The vegetables will really become tender and soft.Switch off the stove now and allow it to cool down a bit.Drain the broth into a vessel and discard the vegetables.I know,it was difficult for me to throw away the vegetables,but trust me..the richness and nutrients of the vegetables will all be totally transferred into the broth.The vegetables will taste like rubber when you eat :))...Allow the broth to cool down completely.Keep aside.You can always make the broth ahead and store it in fridge.You can add it to soups,pasta,even to Indian gravies.It will taste great!!Other option being you can always buy organic or any well known brand of vegetable broth,but I feel you can control the salt and add many number of fresh vegetables of your choice,when you make it at home.

Then,grind the pasta sauce into smooth puree.If you do not have tomato sauce,you can always make fresh(first blanch the tomatoes for few minutes,remove the skin,cool it down and grind it into puree).Fresh puree is ready..

Take a sauce pot,add little butter.Then,add the tomato puree to the pot.Bring it to a boil.Now,add the vegetable broth to the pot.Mix well and again bring it to a boil.Add salt,pepper,and Italian seasoning and switch off the stove.That's it,the soup is done.

Hot comforting soup is ready!!No one will know you used the leftover sauce to make your soup:))..Believe me,it will taste just like the original soup.Serve it with fresh garlic bread(refer my older post for cheesy garlic bread recipe)..

Wednesday, July 20, 2011

Easy Crispy Mini Paneer Samosas

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Samosa's,the famous Indian tea time snack are an universal favorite.In fact,in many houses because of the pain to make it at home and it being unhealthy,we do not prefer much to prepare them,we might as well get one each at a sweet shop,right?? I am one of the them:))...But,the other day I had a strong urge to eat them and at the same time was really scared about what oil it might have and how old it might be,when we buy.So,the best way was to make a few of them with fresh healthy oil and with less of great!!!is that??? It is not wrong to treat ourselves once a So,came my cute little samosa's :))..

1) Samosa's pastry pads(get in Indian stores) - 10 to 15
2) For stuffing:
Grated paneer - 1cup
Onion finely chopped - 1/2 cup
Poha/aval(pressed rice) - 1/4th cup
Green chillies(optional) finely chopped - 1 to 2
Finely chopped coriander leaves - 1/4th cup
Red chilly powder - 1/2 tsp
Coriander cumin powder - 1 tsp
Salt to taste
Dried mango powder(aamchoor powder) - 1/2tsp
3) Oil for deep frying

Defrost the required amount of pastry pads 30 minutes before making.It should be in a position where each sheet separates easily.Once this is achieved,the sheets should be covered with damp cloth,so that they do not dry.Keep aside.Keep water in a small bowl ready.

In a bowl,mix all the stuffing ingredients well.Do not add water at all.The water in the onion will start to come out once salt is added,this is what is needed.

There are 2 methods in making the cone shape samosa's.The first method being,take each rectangular sheet,if you think it is too thin take 2 sheets,place one on top of the other,join all four edges with little water.Then,keep a teaspoon of the stuffing to one corner of the sheet and start to fold into triangles till you reach other corner(touching water to your fingers for each fold).See to that it is totally sealed from all edges.The other method,take a sheet,start folding it into a triangle two times..a pocket will be formed,fill the stuffing into the pocket and continue to cover it into same triangle form,seal the edges.Make the remaining samosas in this manner and deep fry in oil until nice brown in color.Drain it on a kitchen towel.These mini samosa's will taste great!!!The outside will be really crunchy and in the inside,paneer will be just soft enough,poha(aval)will balance the texture inside.

Hot karrum-kurram panner samosa's are ready :))!!! Serve with sweet chutney,mint chutney or simple ketchup.Enjoy..

Monday, July 18, 2011

Keerai Moru Kootu - Spinach Yogurt Gravy

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I love to use green leafy vegetables in our daily cooking..But at the same time wanted to make something different from the regular.Then a thought struck me about this traditional recipe moru kootu.Spinach gets a unique flavor and creamy texture when mixed with the thick sour tastes amazing!!!! You get the feel of moru kozhambu.I feel this is one more way to add such healthy nutrition packed vegetable into our diet.It is really simple to make too...Try it,will love it:-)...

1) Chopped spinach - 4cups
2) Beaten sour yogurt/curd - 2 cups
3) To grind to paste:
Coconut grated - 2 1/2tblsp
Green chillies - 2
Red chilly - 1
Cumin seeds - 1 1/2tsp
Fenugreek seeds - 1/4 tsp
4) Turmeric powder - 1/2 tsp
5) For tempering:
Mustard seeds - 1tsp
Hing - little
Red chilly - 1
Oil - 1tblsp
6) Salt to taste

In a pot cook spinach till soft and tender with just enough water.Add turmeric powder and hing.

Meantime,grind the above mentioned grinding ingredients into a smooth paste and keep side.

Once spinach is cooked,add the ground paste to it and cook till raw smell goes away.Add salt.Now,switch off the stove and add the sour curd to the spinach.Mix it really well.In a pan,saute the tempering ingredients and add it to the gravy.That's it,is that not simple??...

Hot tangy keerai moru kootu is ready!!!! Serve with hot steaming rice and papad...

Thursday, July 14, 2011

Paneer Gravy

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We all know paneer is the one of the best liked and universally used ingredient in Indian cooking.It tastes great in every dish because of its unique texture and flavor.I made this simple,fast,katta-meeta gravy with just a few ingredients at home.It tasted great!!!I bet the kids will love it!!!

1) Cubed paneer - 11/2 cup
2) Tomato chopped - 1 can(can use fresh tomatoes say 3 to 4 big ones)
3) Ginger chopped - 1tsp
4) Garlic - 1 pod
5) Milk - 1cup
6) Tandoori Masala powder - 1tblsp
7) Kasoori methi(dried fenugreek leaves) - 1tsp
8) Coriander powder - 1tsp
9) Red chilly powder - 1tsp
10) Turmeric powder - 1/2tsp
11) Dried mango powder(aamchoor)powder - 1tsp
12) Sugar(optional) 1tsp
13) Salt to taste
14) Oil - 3 tblsp
15) Cumin seeds - 1tsp
16) Coriander leaves - few

First,in a pan,heat two tablespoons of oil and fry the paneer pieces till nice golden brown in color.Transfer them to a bowl filled with lukewarm salted water,soak them.This will keep them soft.Keep aside.

Grind the tomatoes,ginger and garlic in a blender.Keep aside.

In a sauce pan,heat the remaining oil,add and saute cumin seeds.Now,Add tomato puree and cook for 5 minutes.Add all the dry spices one by one(crush dry methi leaves to bring out the flavor and do not add tandoori masala now),cook for 5 more minutes.Add little water and salt.Next we add milk,tandoori masala and sugar.Cook till the sauce comes to a boil and becomes thick.Lovely aroma fills the air!!! Now,squeeze the paneer pieces from water and add it to the gravy.Close the lid and cook for final 5 minutes.Paneer absorbs all the flavor.The gravy will be orange in color....Garnish with fresh coriander leaves.

Hot paneer gravy is ready!!! Serve it with nan,roti or rice...Enjoy:))..

Wednesday, July 13, 2011

Refreshing Thayir /Curd Vadai

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What better snack than a cool and refreshing curd vadai on a hot summer day,right??These vadai's when soaked in freshly seasoned buttermilk and yogurt,gives out an absolutely amazing fragrance and taste which is just simply out of this world!!!! I made these vadai's on the same day when I made sambar vadai's,just to balance both hot and cold varieties of vadai's and also other reason being I make vadai's very rarely...So,why not try both :)))...These vadai's too tasted equally great!!!!I am sure...This will be a sure hit in your next party...Try it,will love it :)...


1) Udad dhall Vadai's(refer my sambar vadai recipe for making the vadai's) - 12 to 15
2) Thick beaten curd - 2 cups
3) Thick buttermilk - 1 cup
4) Green chillies chopped - 2 to 3
5) Fresh coriander leaves - few(do not use more,it will change the color of buttermilk)
6) Ginger chopped - 2tsp
7) Salt to taste
8) Milk - 1/2 cup
9) Water - 1/2 cup
10) For tempering:
Mustard seeds - 1tsp
Hing - little
Oil - 1tblsp
11) For garnish:
Grated carrot - 1/2cup
Freshly chopped coriander leaves - little

Grind green chillies,coriander leaves and ginger into a smooth paste.Add this mixture to the buttermilk.In a pan,saute the tempering ingredients.Add this and salt to the buttermilk,keep aside.

There are a few things which need to be kept ready before frying the vadai's.1)In a vessel mix milk and water.Microwave till lukewarm.2)Keep a glass tray/bowl ready to arrange the soaked vadai's after frying.3)Keep the beaten curd also ready in other bowl.

Deep fry the vadai's as told in my sambar vadai recipe.Transfer a batch of vadai's to milk mixture and soak them there till next batch is ready.Gently squeeze them with your palm and arrange them on the glass tray.Pour a ladle full of beaten curd over the vadai's.Repeat the same process for other vadai's too.See to that all the vadai's are totally covered in curd.Once the vadai's are soaked in curd,it is time to add the seasoned buttermilk.Pour carefully little by little over the vadai's,because they will not totally absorb as the sambar vadai's.Preserve some of the buttermilk mixture for garnish.Soak these vadai's for at least 2 to 3 hours.I refrigerated them for couple of hours and also left them couple of hours in room temperature.

Just before serving,garnish with seasoned buttermilk,carrot and coriander leaves.

Tasty curd vadai is ready!!!! Enjoy....

Tuesday, July 12, 2011

Sambar Vadai - Saravana Bhavan Style

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Today I would like to share one of the best tasting and authentic recipe,sambar vadai.These vadai's soaked in hot sambar,is just a real treat to our taste buds!!! I first tasted this sambar vadai in one of the most famous restaurants Saravana Bhavan.I was simply carried away by the fragrance and flavor from the first bite :))...It was heaven!!!I became an instant fan of sambar vadai.I tried to make this hotel style version the other day at home and to my surprise!! It tasted awesome..I was really excited that my husband loved it sooo much!! and said it tasted just like the one in the big HSB :-))...So,I wanted to share this recipe right away with everyone....Hope you all like it too :))..

For vadai's
1) Udad dhall - 11/2 cups
2) Green chillies to taste
3) Ginger chopped - 2tsp
4) Fresh coriander leaves - few(do not add more this will change vadai color)
5) Salt to taste
6) Oil for deep frying

For sambar:
1) Thoor dhall - 3/4th cup
2) Moong dhall - 1/2 cup
3) Onions roughly chopped - 1 big
4) Tomatoes roughly chopped - 2 big
5) Tamarind extract(I used concentrated paste) - 21/2 tblsp
6) Turmeric powder - 1/2tsp
7) Salt to taste
8) Curry leaves - few
9) For tempering :
Mustard seed - 1tsp
Hing - litt;e
Fenugreek seed - 1/2tsp
Oil - 1 tblsp
10) Sambar powder - 3tsp

11) Freshly chopped onions and coriander leaves for garnish

First,soak udad dhall for 1 1/2 hrs in water.Then,drain the water and keep it in fridge for 30 more minutes.Keep a glass of water also in the fridge.Trust me,this will all help in getting perfect vadai's.I learnt these tips from my mother.

Meanwhile,pressure cook both the dhalls together.

In a pot,heat oil and add one by one of the tempering ingredients.Now,add onions and fry till translucent.Next,fry tomatoes for a minute or two.Add turmeric powder,tamarind water and salt.Bring it to a boil.This is the time to add the sambar powder and curry leaves,allow it to boil.Finally,add the cooked dhall and boil it for 5 more minutes.Lovely aroma starts to come out....Switch of the stove and close it with a lid.

Hot sambar is ready!!!

Now coming to making of vadai's.

When the udad dhall is soaked for the required amount of time,it is time to grind it.First,in the blender,grind green chillies,coriander leaves and ginger.Then,add soaked dhall to it.No water should be added for intial grinding.While grinding the dough,it starts to become tough,now we add the chilled water little by little to the dough and grind it into a thick smooth paste.Add salt to the dough and keep it aside.

We need to keep three things ready before frying.1)a big bowl of water to soak the vadai's.2)a small cup of water next to the dough bowl,this will help from the dough not sticking to our hands.3)a glass bowl filled with 3/4th quantity of hot sambar,will use the remaining sambar before serving.

In a wok,heat oil.When the oil is hot,add a tablespoon of hot oil to the fresh dough and mix well.This will help the vadai not to absorb more oil.In fact,my vadai's had very little oil when drained on a kitchen towel.Now,touch your palm with little water and take a small ball of the dough,flatten it and carefully transfer the dough into the hot oil.Fry them till nice golden brown in color and drain them on a kitchen towel.Once one batch of vadai is ready,soak them in the big bowl of water.Leave it there till next batch of vadai is ready.Remove the previous batch from the water by gently squeezing the water from them and then soak them in the hot sambar,in the glass bowl.Repeat the same process for the remaining dough.Soak the vadai's for at least 2 to 3 hours.It will look like there is no sambar in the bowl...The vadai's will totally absorb the whole sambar.

Before serving,carefully take the vadai's out and place them on a glass plate/ bowl.Pour little sambar over it and microwave it till just hot.Garnish it with freshly chopped onion,coriander leaves and serve.The fragrance of hot sambar vadai with fresh garnish is soooo good...

Yummy sambar vadai is ready!!!! Enjoy....Believe me,it is worth all the efforts.

Can't wait to share thayir/curd vadai in my next post :)))....

Monday, July 11, 2011

Aloo Parata - My Version

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When we say paratas,the first thing that comes to our mind is...Yumm...Lovely aloo parata!!!!The taste and fragrance of aloo when combined with fresh and dried spices is just simply out of the world!!!!My parata's were nice crispy,brown in color from outside and soft,flavorful from inside...It is such a comforting food :))..

1) Whole wheat flour - 2 cups
2) Boiled Idaho potatoes(or any other other type of potatoes) - 2 big
3) Green chilly finely chopped - 1 to 2
4) Fresh coriander leaves finely chopped - 1/4th cup
5) Dried mango powder(aamchoor) - 1tsp
6) Chat powder - 1tsp
7) Dried fenugreek leaves(kasoori methi) - little
8) Red chilly powder - 1/2tsp
9) Salt to taste
10) Buttermilk - 1/4th cup
11) Oil - 2tsp for the dough and also according to preference for making paratas
12) Ghee(optional) - 3 to 4 tblsp
13) Water for mixing the dough

In a big mixing bowl,mix flour,salt,red chilly powder with hands.Then,add buttermilk,oil and water.Make a soft dough and set aside for 30 minutes.

Meantime,mash the potatoes,add the fresh and dry spices one by one(crush methi leaves in your palm to bring out the flavor).Add some salt to taste and mix it very well with hands,make sure there are no lumps.It will smell sooo nice...

Now,make equal size balls of the dough.Also,make equal size balls of the potato mixture to that of the dough balls.Roll each ball of the dough into a flat round roti and place the potato mixture ball in the middle.Close the mixture from all ends,so that it forms a small round sack.Carefully,with the help of a rolling pin,make a roti again.See to that the stuffing does not come out.Follow the same procedure for making other paratas too.

In a hot pan,cook the parata on both sides till nice golden brown in color.Add little oil to the edges.When cooked,transfer to a storage box/plate,apply some ghee on top of the parata if needed.Similarly,cook the other paratas.

Hot paratas are ready!!!! Serve with curd and pickle.