Monthly Archives: November 2014

Mor Kuzhambu

Mor Kuzhambu

This is a classic south Indian dish to make when the usual sambars and other curries get boring. It is super easy to make but is super tasty as well.

The mor kuzhambu is a mildly spiced yoghurt curry. It can be made with any vegetable you have at home like okra, pumpkins, thai-brinjals (sundaikai).. sometimes I even use dry versions of the same.



Yoghurt                                                                           –              1 ½ cups

Turmeric powder                                                               –              ½ tsp

White pumpkin (cubed)                                                     –              1 cup

Mustard seeds                                                                 –              1 tsp

Red chillies (whole dry)                                                     –              3-4 nos

Curry leaves                                                                     –              1-2 sprigs

Salt to taste


To grind:

Coconut (grated)                                                               –              ¼ cup

Green chillies                                                                   –              4-5 nos

Ginger (chopped)                                                              –              1” piece

Jeera                                                                               –              1 tsp



In a bowl, whisk the yoghurt well to remove any lumps and form a smooth mixture.

Add the turmeric powder, salt, and whisk well.

Boil the pumpkin with water till tender, drain and keep aside.

Grind the coconut, jeera, ginger and green chillies to a smooth paste. Keep aside.

Now, heat a tablespoon oil in a medium pan. When it’s hot add the mustard seeds and let them crackle.

Add the dry red chillies, curry leaves and sauté.

Add the yoghurt mixture, ground coconut mixture and boiled pumpkin to the pan.

Heat the mixture till bubbles appear on the sides.

Do not let it boil or the yoghurt may separate.

Remove from heat and serve.




Posted by on November 27, 2014 in Kuzhambus, Vegetarian Dishes


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Amazing Thailand

Amazing Thailand

The last two weeks have been so relaxing. We were holidaying in Thailand. This was my first visit to the place and as they say, it is “Amazing Thailand”

There were soo many contrasts to the place. They had beautiful beaches and stunning greenery with surreal sunsets which was a feast to anyone’s eyes and they also had sky scrapers with dazzling lights at night.

This is my first travel post, so hope you like it. 😀









IMG_7141  IMG_7153











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Posted by on November 26, 2014 in Photography, Travel


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Methi Mushroom Pulao

Methi Mushroom Pulao

The last two weeks have been absolutely relaxing. We were on a vacation to Thailand. This was my first trip there and OMG… the place was sooo.. beautiful.

I always loved Thai food and had my heart’s content there from when we landed. But my husband, started missing our food. The minute we landed back home, all he wanted was a proper spicy home cooked meal.

So after 2 weeks I’m back to the kitchen, making a spicy home cooked meal for the family. We had methi mushroom pulao, kheema mutter, lacha parata, onion and tomato raitha and the must have curd rice with pickle.

Now for the methi mushroom pulao…



Basmati rice                                                                        –              2 cups

Onions (sliced)                                                                    –              2 nos

Mushrooms (sliced)                                                             –              6-8 nos

Ginger-garlic paste                                                              –              1 tbsp

Green chillies (slit lengthwise)                                              –              4-5 nos

Methi (chopped finely)                                                          –              1 cup

Yoghurt                                                                               –              ¼ cup

Mint leaves                                                                          –              ¼ cup

Cilantro                                                                               –              for garnishing

Cloves                                                                                 –              4-5 nos

Cinnamon stick                                                                   –              1” piece

Bay leaves                                                                          –              2-3 nos

Turmeric powder                                                                  –              ½ tsp

Chilli powder                                                                       –              1 tsp

Garam masala powder                                                         –              ½ tsp

Salt to taste



Wash and soak the basmati rice in fresh water.

In a large cooking vessel, heat a tablespoon or two with oil.

When it’s hot, add the whole garam masalas i.e. the cloves, cinnamon and bay leaves.

Now, add the sliced onions and sauté. Sauté till the onions turn slightly brown in color.

Add the ginger-garlic paste and sauté till the raw smell of the paste is gone.

Add the sliced mushrooms and the green chillies.

Also add the chopped methi leaves and sauté.


Add the turmeric powder, garam masala powder, chilli powder and sauté.

Once they are done add the yoghurt and mint leaves and mix well with the masalas to prevent them from burning.

When the yoghurt starts leaving oil from the sides,  add the washed and drained rice alone and add 3 cups of fresh water

Season with salt and cover and cook on low heat till all the water has evaporated and the rice is cooked.

Garnish with deep-fried onions and cilantro.

Serve hot with raitha.





Posted by on November 25, 2014 in Mixed Rice


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Irresistible Brownies

Irresistible Brownies

My weekend has started with a sweet note.

Just finished baking a whole tray of these absolutely irresistible brownies. I couldn’t wait for them to even cool, they were absolutely yummilicious….

When I am baker shared cookies and cups recipe of the brownies, couldn’t resist the temptation to make them. After a week of just drooling over the picture, today was the day as I had nothing much to do and was craving a sweet. So voila…..



All purpose flour/ maida                                                                  –              2 cups

Butter (melted)                                                                               –              1 cup

Sugar                                                                                            –              1 ½ cups (original 2 cups)

Cocoa powder                                                                                –              ½ cup

Eggs                                                                                             –              4 nos

Vanilla extract                                                                                –              1 ½ tsps


For the frosting:

Butter                                                                                              –              ¼ cup

Cocoa powder                                                                                  –              ¼ cup

Milk                                                                                                 –              ¼ cup

Powdered sugar                                                                                –              1 ½ cups (original 2 1/2 cups)



Pre-heat the oven to 170 deg centigrade.

Grease and line a 9 x 13 inch tray with wax paper. Keep ready.

Using an electric beater whisk the melted butter and sugar.

Add the eggs one at a time, making sure to incorporate the egg completely before adding the next.

Beat well till the mixture is pale yellow.

Add the cocoa powder and beat again till completely smooth.

Pour in the vanilla essence and beat well.

Now, slowly add the flour and mix only till combined. Do not over mix after adding the flour.

Spread the mixture on the prepared tray and bake for 20-22 minutes.

While the brownies are baking, we can make the frosting.


Beat the butter, cocoa powder, milk and powdered sugar together till they are well combined. There should be lumps in the mixture. Keep aside.

Test the brownies to see if they are done. The skewer inserted will not come out clean.

Remove from the oven and allow it to cool for 10-15 minutes.

Spread the frosting on the brownie when it is warm. This helps the frosting to spread better.

Allow it to cool completely before cutting.

(I became too..restless and cut before it set completely, you can see the cracks)

Serve and ENJOY!!!



I reduced the quantity of sugar as I don’t like them too sweet. They were still yummy and fudgy.


Posted by on November 6, 2014 in Brownies, Cakes and Brownies


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Anyone heard of “Sanna’s”. They are soft and fluffy cotton balls and can soak up any gravy or kuzhambu. They are traditionally made with toddy or with yeast nowadays. The sannas may look like idlys but unlike idlys they are slightly sweet and are have a very different texture.

Sannas can be had in many different ways. They can be had either as a sweet dish by adding sweetened coconut milk to them or as a savoury by having it with any curry.

The sannas taste best the day they are made. So try them…



Idly rice/ boiled rice                                                                                       –              1 ½ cups

Raw rice ( I used sona masuri)                                                                       –              ½ cup

Whole urad dhal (skin removed )                                                                     –              ¼ cup

Yeast                                                                                                           –              ½ tsp

Sugar                                                                                                           –              2-3  tbsps

Warm water                                                                                                  –              2-3 tbsps

Salt                                                                                                              –              1 tbsp



Wash and soak the raw rice, boiled rice and urad dhal separately. They need to soak for at least 4-5 hours in separate vessels.

Drain and grind the urad dhal first to get a soft and fluffy batter. The batter would be double in volume. Remove the urad dhal batter and keep aside.

Drain the water and grind both the rice together. It is the same as grinding for the idly/dosa batter. The rice mixture should be smooth. Make sure to keep pushing the batter from the sides, to get a uniform mixture.

The batter should be like that of the idly batter but with ¼ cup water extra. i.e. it should not be very thick, but don’t add too much water as we will be adding water from the yeast solution.

Transfer the batter to a large vessel as the batter would double in volume.

Now, prepare the yeast solution by mixing the yeast with a teaspoon sugar and adding warm water to it. Allow it to stand for 5-10 minutes. The mixture will start frothing. Mix well and pour into the batter.

Mix the batter well so that the yeast mixture is well incorporated.

Add salt and remaining a sugar and mix well.

(The sanna’s are slightly sweet, but you can adjust to your liking.)

Cover the batter and keep in a warm place for it to ferment. This should take around 2-3 hours.

sanaas collage

When the batter has doubled, do not mix the batter.

To get fluffy sannas, spoon the batter into greased moulds and place in a steamer. Take spoonful of batter from the sides and fill the moulds.

Fill the moulds to only half as they would rise.

Steam for 15-20 minutes.

Remove the lid making sure not to drop any water on the sanna’s. Remove the moulds from the steamer and place them face down (the open side down). Allow them to cool. When they are cool, remove from mould and serve.


IMG_6362     IMG_6367


While they are cooling the next batch of sanna’s can be placed in the steamer.

To fasten the cooling process you can place the mould in a place with water. Place them normally with the bottom down.

The batter cannot be stored as it has yeast. So make sure to grind only as much as you need. Use smaller size cups for small quantities.


Posted by on November 4, 2014 in Snack Time, Tiffin


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Kola Urundai Kuzhambu

Kola Urundai Kuzhambu

When you make kola urundais you can also make a very tasty kuzhambu/ gravy with them. The kuzhambu/ gravy can be served with anything from idlys, Hoppers, string hoppers…

The kuzhambu is not very difficult to make and can be made either by deep-frying the kola urundais and adding them to it or by boiling the urundais in the kuzhamby/ gravy itself. My family prefers the earlier one, so here goes…



Kola urundais                                                                                       –              10-12 nos

Onions     (sliced)                                                                                 –              3 nos

Tomatoes (chopped)                                                                             –              2 nos

Ginger-garlic paste                                                                               –              2 tbsps

Cloves                                                                                                 –              3-4 nos

Cinnamon stick                                                                                    –              1” piece

Saunf                                                                                                  –              1 tsp

Turmeric powder                                                                                   –              ½ tsp

Red chilli powder/ sambar powder                                                          –              2-3 tbsps

Salt to taste

To be ground to paste:

Coconut (grated)                                                                                 –              ¼ cup

Poppy seeds (soaked)                                                                        –              2 tbsps

Peppercorn                                                                                        –              1 tsp

Cashews                                                                                           –         5-6 nos

Saunf                                                                                                 –              1 tsp



Make the kola urundai paste. Make small balls and keep aside.

Heat oil in a kadai. Add the onions and sauté them till they change color.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Now, add the tomatoes and cook till the tomatoes are soft.

Remove from heat and allow it to cool. Grind this to a paste and keep aside.

Heat a larger pan with oil and add the whole garam masalas i.e. the saunf, cloves, cinnamon stick and sauté.

Once they sputter, add the onion-tomato paste and sauté.


Add the turmeric powder, sambar powder and sauté. The gravy will start leaving oil from the edges.

When this happens, add a cup of water, season with salt and cover it. Let it boil on a low heat.

In the meantime, grind the coconut, saunf, peppercorn, cashews and poppy seeds to a fine paste.

When the gravy begins to boil, add the ground coconut paste and cook on a low heat. The gravy will thicken, do not let it boil again.

Remove from heat and squeeze the juice of half a lemon into it.

Now just before serving, fry the kola urundais and add to the kuzhambu.



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Posted by on November 4, 2014 in Chicken, Kuzhambus, Non_Vegetarian Dishes


Kola Urundai with Chicken

Kola Urundai with Chicken

Kola urundai is largely popular in the western part of Tamilnadu also known as “Kongunadu”. The recipes from here are exotic and quite extensive. Their recipes have a unique taste with the use of coconut in almost most of their dishes.

Non vegetarians would have surely heard about this one, especially the people from south. These are basically balls made with mutton/lamb mince, spiced and deep-fried. The kola urundais are soft and have a crisp outer layer. They can be either served as starters or added to a kuzhambu and made into a gravy.

Here I have used chicken mince to make the kola urundais.



Chicken mince                                                                                 –              250 gms

Onions (diced)                                                                                  –              2 nos

Ginger-garlic paste                                                                           –              1 tsp

Roasted channa dhal (pottu kadalai- powdered)                                   –              ¼ cup

Green chillies (chopped finely)                                                           –              3 nos

Curry leaves                                                                                     –              1 sprig

Turmeric powder                                                                               –              ¼ tsp

Red chilli powder                                                                              –              1 tsp

Egg (beaten)                                                                                    –             1 no

Saunf                                                                                              –              1 tsp

Cloves                                                                                             –              3-4 nos

Cinnamon stick                                                                                –              1” piece

Peppercorn                                                                                       –              1 tsp



Wash the chicken mince and keep ready.

In a medium pan, add a teaspoon of oil and saute the saunf, cloves, cinnamon stick and peppercorn. Sauté them till a nice aroma arises.

Now, add the diced onions and sauté till it changes colour.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Add the chopped green chillies and curry leaves and sauté for 2-3 minutes.

Finally add the chicken mince and sauté on a low heat.

Sauté the chicken, add turmeric powder, red chilli powder and mix well with the other ingredients.

Cook the chicken till all the water has evaporated and the chicken has changed color.

Remove from heat and allow it to cool.


Put all the cooled ingredients  into a blender. Season with salt and add the roasted channa dhal powder and beaten egg. Pulse without adding any water.

The mixture should be a smooth texture.

Make small balls of this mixture and deep fry in oil.

Remove the kola urundais when they turn a uniform brown on all sides.

Drain on absorbent paper and serve hot.




Posted by on November 3, 2014 in Appetisers, Chicken, Non_Vegetarian Dishes


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