Monthly Archives: October 2014

Senai Kizhangu Fry/ Yam Fry

Senai Kizhangu Fry/ Yam Fry

The yam or the “senai kizhangu” is one of those vegetables which we under-estimate. I have heard of so many people saying that they don’t like to cook with it ‘cos it makes their tongue itch. But believe me, I have been cooking with this for long and when you cook it right nothing happens.

Cooking with the yam is like cooking with the potato. You can use it in similar or more ways. Now today I made a simple fry with simple ingredients. This is simplicity at it’s best.




Yam                                                                               –              10-15 slices

Tamarind puree(thick)                                                      –              1 tbsp

Sambar powder                                                               –              2-3 tsps

Turmeric powder                                                              –              ¼ tsp

Rice flour                                                                        –              1 tsp

Salt to taste




Cut the thick skin of the yam and cut into thin slices. (refer pic)

Make sure all the skin is removed and wash thoroughly in water.

The slices should be broad and slightly thin but not too thin or it may break while frying.

Boil water in a large vessel and add the tamarind puree, turmeric powder and salt.

Add the sliced and washed yam and cook for 5-8 minutes. They cook very fast, so make sure they are par-boiled and not fully cooked.

Drain the water and allow them to cool.

Add the sambar powder, rice flour and make a thick slurry with water.

Spread this mixture on the yam evenly. Make sure to coat both sides of the yam.

Heat a tawa with oil and place the yam on it.

Roast them on either sides till they turn golden brown.

Remove on absorbent paper.

Serve with rasam and sambar as accompaniment.





Posted by on October 30, 2014 in Fries, Vegetarian Dishes


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Mysore Rasam

Mysore Rasam

Rasam is typically made in South India. It is made with tamarind or tomato juices as the base. It can be compared to a soup, maybe a thin soup. Rasam is typically eaten with rice and after sambar.

There are many different ways to make rasams. Each person has their own version of making the rasam. The Mysore rasam is made with tuvar dhal and tomatoes. This rasam would taste a lot different to the other rasams as it is has a whole lot of spices roasted and added along with the usual rasam powder. So, it is a lot more tastier, try it, you’ll love it.



To roast and grind:

Channa dhal                                                                                          –              1 tbsp

Pepper                                                                                                  –              1 tsp

Jeera                                                                                                     –              1 tsp

Red chilli                                                                                               –              3-4 nos

Coriander seeds                                                                                     –              1 tsp

Grated coconut                                                                                       –              3 tbsps


For the rasam:

Tuvar dhal                                                                                              –              ¼ cup

Tamarind puree (thick)                                                                             –              1 tbsps

Tomato (cut)                                                                                           –              1 no

Rasam powder                                                                                        –              1 tsp

Turmeric powder                                                                                      –              ¼ tsp

Asafoetida                                                                                               –              1/8 tsp

Mustard seeds                                                                                         –              1 tsp

Jeera                                                                                                       –              ½ tsp

Curry leaves                                                                                              –              1-2 sprigs

Ghee                                                                                                        –              2 tbsps

Salt to taste



For the Rasam Powder:

Coriander seeds                                                                                   –             3/4 cup

Red chilli (long variety)                                                                          –              15-20 nos

Tuvar dhal                                                                                            –             1/4 cup

Channa dal                                                                                          –              1/4 cup

Peppercorn                                                                                          –               3 tblsp

Cummin seeds                                                                                     –               3 tblsp

Hing                                                                                                     –               1/2 tsp

Roast all the ingredients together, till a nice aroma arises and the dhals turns golden brown.

Dry grind using a coffee grinder and store in an airtight container.


Heat a small pan and add all the ingredients under roast and grind, except the grated coconut. Roast these till the dhal turns golden brown. Remove and set aside. Now, roast the coconut in the same pan till it turns golden. Empty it with the other ingredients.

Cook the tuvar dhal till it is mushy and soft. Mash it and Set aside. Keep the water for adding later.

Now, heat a larger vessel/pan with the ghee. Add the mustard seeds and jeera and wait for them to sputter.

Add the chopped tomatoes and sauté. Sauté them till they turn soft.

Now, add the tamarind puree, cooked and mashed dhal, rasam powder, turmeric powder and the ground masala powder along with 2 cups cups of water (including the reserved dhal water) and boil.

Let the rasam boil for 5 minutes. When a nice aroma arises from the rasam and it starts to froth, add the chopped coriander leaves and remove from heat.

Serve hot with plain rice and pappad.



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Posted by on October 29, 2014 in Rasam, Vegetarian Dishes


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Chicken Chettinad

Chicken Chettinad

Chicken Chettinad is a famous cuisine from Chettinad. The Chettinad cuisine is famous for their use of spices. Their dishes are spicy with the smell of fresh ground masalas. There are many variations to the Chicken Chettinad, but the spices used are almost similar except for the red chillies, which depends on each person’s palate.

Anyone who has had non-vegetarian would have had chicken chettinad at some point of time. This is one of those dishes which tastes awesome with whatever it is served with be it rice, hoppers, string hoppers or even idly and dosai. So enjoy…



To Roast and grind:

Coconut (grated)                                                                      –              2-3 tbsps

Red chillies                                                                             –              4-5 nos

Coriander seeds                                                                      –              2 tbsps

Cumin                                                                                    –              1 tsp

Fennel seeds                                                                          –              1 tsp

Peppercorn                                                                             –              1 tsp

Cardamons                                                                             –              3-4 nos

Cloves                                                                                    –              5-6 nos

Cinnamon                                                                               –              1” stick

Star anise                                                                               –              1 no


For gravy:

Onions (diced)                                                                         –              2 nos

Tomato (diced)                                                                        –              2 nos

Ginger-garlic paste                                                                   –              1 tbsp

Red chilli powder                                                                      –              1 tsp

Turmeric powder                                                                       –              ½ tsp

Curry leaves                                                                             –              1-2 sprigs

Lemon juice                                                                             –              ½ lemon

Salt to taste




In a small pan, add a tsp of oil and roast the ingredients given for roasting and grinding, except the coconut. Roast till a nice fragrance arises, remove and keep aside.

In the same pan, add the grated coconut and roast till the coconut turns golden brown. Remove from heat and put with the other roasted ingredients.

Allow them to cool and grind to a powder. Keep aside.


Heat a kadai with some oil, add the diced onions and sauté.

Sauté the onions till they turn light brown.

Now, add the ginger-garlic paste and sauté till the raw smell of the paste goes.

Add the ground masala powder, curry leaves and sauté along with tomatoes.

Cover and cook till the tomatoes get soft.

Add the red chilli powder, turmeric powder and season with salt.

Mix well and cook till the masala starts to leave oil from the sides.

Now, add the washed and cleaned chicken and mix well with the masala.

Add just half a cup of water, cover and simmer.

Cook for 10-15 minutes on low heat till the chicken is cooked.

When the chicken is cooked, remove from heat and add the juice of half a lemon.

Mix well and serve.




Posted by on October 28, 2014 in Chicken, Non_Vegetarian Dishes


Lunch Box Recipes for kids

Having your recipe published anywhere always feels great. Having it published under a reputed site brings extra happiness.

Having said all this, I am soo..happy to say that my recipe has been published by the Indus Ladies website under the lunch box ideas for kids.

I am attaching the link below for you to use.

Thank you Indus Ladies.

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Posted by on October 27, 2014 in Tiffin


Punjabi Chole

Punjabi Chole

This Diwali was extra special, as it was just the day after my son’s birthday. So it was double dhamaka for us at home..

After a week of partying for Diwali and of-course my son’s birthday and all the sweets, cakes and the extra calories, it is so difficult to get back to the normal routine. Cooking normally seems almost soo.. difficult after making food for groups of people.

But, finally it’s just us and had to make something decent enough for us. After thinking long ( as my brain refused to think) wanted a simple but decent meal. So decided to make chole. So here it is…



To be roast and ground:

Cardamons                                                                            –              2-3 nos

Cinnamon stick                                                                      –              1” piece

Cloves                                                                                   –              3-4 nos

Peppercorn                                                                            –              1 tsp

Jeera                                                                                     –              1 tsp

Coriander seeds                                                                     –              1 tsp

Fennel seeds                                                                         –              1 tsp

Pomegranate seeds (dried)                                                      –              1 tsp

Red chillies                                                                            –              1-2 nos


For the gravy:

Onion (diced)                                                                         –              2 nos

Tomatoes (diced)                                                                   –              2 nos

Ginger-garlic paste                                                                 –              1 tbsp

Green chillies (slit lengthwise)                                                  –              3-4 nos

Cinnamon stick                                                                      –              1” piece

Cloves                                                                                   –              2-3 nos

Turmeric powder                                                                     –              ½ tsp

Red chilli powder                                                                     –              ½  tsp

Tea bags                                                                                –              1-2 nos

Chickpeas/ Kabuli channa/ Chole                                              –              1 cup



Wash and soak the chole in water overnight. Add two packets of tea bags to the chole to give it a dark color and musky flavor.

In a small pan, add the whole garam masalas and all the other ingredients to be roast and ground. Roast the ingredients till a fragrance arises. Remove from heat and let it cool. Grind to a powder and keep aside. This is your chole masala.

Cook the chole till they are soft along with the tea bags in it. The chole should not have a bite to it, but should be soft when mashed with your finger. Keep aside.

In a pan, heat oil and add the whole cloves and a piece of cinnamon. Wait for them to sputter.

Now, add the onions and sauté. Sauté till the onions are slightly pink in color.

Add the ginger-garlic paste and green chillies and sauté till the raw smell of the paste goes.

When the smell disappears, add the tomatoes and sauté. Sauté till the tomatoes get soft and mushy.

Now, add the powdered chole masala, red chilli powder, turmeric powder and sauté. Sauté till the oil starts to separate from the sides.

When the oil starts to separate, add the cooked chole along with the water but remove the tea bags and mix well.

Season with salt and cook on a low heat.

Cook till the gravy reaches a thick consistency. You can mash a few chole pieces to give the gravy some body.

When the required consistency is reached, remove from heat and garnish with onion rings, ginger juiliennes and chopped coriander.

Serve hot with pooris or bature.



You can substitute pomegranate seeds with amchur powder.

You can even use canned channa for the recipe.


Posted by on October 26, 2014 in Side Dishes, Vegetarian Dishes


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Phirni is this wonderful creamy dessert made with ground rice, milk and sugar.

There are many ways of flavoring the phirni. You can either add fresh fruits to flavor them or add saffron or cardamom powder. The phirni would be best if the rice is soaked well in advance and ground to a fine texture. They are best served on earthen ware called “matkis”.

My phirni here is flavored with rose-water and served with dry fruits and rose petals. Try them out, they are not difficult to make but would surely get you a lot of appreciation.



Milk                                                                                     –              1 litre

Basmati rice (soaked)                                                           –              3 tbsps

Condensed milk                                                                   –              ½ tin

Rose water                                                                          –              2 tbsps

Rose petals for garnishing

Almonds (slivered)                                                               –              a few

Pistachios (slivered)                                                             –              a few



Wash and soak the basmati rice in water for about an hour.

Drain the rice after an hour, wash well and grind to a paste with milk.

Now, bring the rest of the milk to a boil.

When they start to boil, slowly add the rice paste, making sure to keep stirring or else lumps would form.

Cook this for about 15 minutes on a slow heat, stirring continuously.

Add the condensed milk and mix well. Cook for a further 10 minutes.

Remove from heat and add the rose-water and mix well.

Pour into the “matkis” and cool.

Refrigerate this for some time and serve chilled garnished with rose petals and the dry fruits.




Posted by on October 18, 2014 in Festival Dishes, Sweets


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Badusha is another South Indian sweet famous for it’s soft texture and mild sweetness. The badusha is made almost in every state of south India, only called in different names.

The texture of the badusha is what makes it a favourite for many. It almost forms layers and it’s light with a mild sugary sweetness. Though I don’t like it much, make it for diwali every year as my husband loves these.



Maida/ all-purpose flour                                                                   –              1 ½ cup

Butter                                                                                            –              1/3 cup

Oil                                                                                                 –              1/8 cup

Sugar                                                                                            –              1 tsp

Curd                                                                                              –              1 ½ tsp

Cooking soda                                                                                 –              ¼ tsp

Water                                                                                            –              less than ¼ cup

For sugar syrup:

Sugar                                                                                             –              ½ cup

Water                                                                                             –              ¼ cup + 2 tbsps

Cardamom powder                                                                           –              ¼ tsp

Lemon juice                                                                                     –              1 tsp



Melt the butter and oil together and add the cooking soda, sugar and curd.

Whisk well till the mixture is smooth and no lumps are there.

Take maida in a large bowl and sift it once to remove any lumps.

Pour the melted butter mixture into this and mix it well.

The maida would have a crumbly wet sand texture.

Now, slowly add the water a tablespoon at a time and knead well to form a dough.

Add water slowly and make sure to keep kneading after every addition, as you would need very little water to form a dough.

After the flour mixture forms a dough, knead well for another 10 minutes.

Make small lemon sized balls out of this mixture and flatten them to discs.

Make a small indent with your thumb in the centre. Keep aside.


Now, make the sugar syrup with the sugar-water and powdered cardamom powder. Boil the sugar syrup till it reaches a one-string consistency. Add the lemon juice to prevent crystals from forming in the sugar syrup. Mix well and Keep aside.

Now heat oil in a kadai. The oil should be just hot, check by adding a pinch of the batter in, if it rises immediately, the temperature is right.

Add 3-4 badushas in the oil depending on the size of your kadai. Remove from the heat and let them cook on the residual heat. When the bubbles on the badusha reduce, keep them back on the fire and cook them till they turn a golden brown.

Drain on absorbent paper and immediately add them to the sugar syrup.

Coat the sugar syrup on all sides of the badusha. Drain and keep on a greased plate.

Cool and ENJOY!!!

(They taste best after a day.)


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Posted by on October 18, 2014 in Festival Dishes, Sweets


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