Wednesday, October 19, 2011

Paal (Milk) Kozhukattai for Blog Hop Wednesdays

This week I am paired with Nirmala of Nirmala's kitchen. I have chosen her Milk Kozhukattai recipe. I have used sugar instead of Jaggery and some slight variations. It came out well.. But couldn't take a better picture..


Milk 2 cups
Water 1 cup
Sugar 1 cup (or as per your taste)
Shredded Coconut ¼ cup
Rice Flour 1 cup
Cardamom Powder ¼ tsp
Salt and Water


Combine Salt and Rice Flour in a bowl. Add water little by little to form tight dough.

Take small amount of dough and form thin strips by rolling it in between the palms. (small balls can also be made instead of strips).

Steam the flour strips (kozhukattai) till done.

Heat Milk and Water in a Pan. Add Cardamom Powder. When it starts boiling well, add sugar. Boil till the sugar dissolves. Now add the cooked kozhukattai. Add shredded coconut and boil till done.

Serves: 2-3

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates..

Tuesday, October 11, 2011

Buttery Corn for Blog Hop Wednesday

I am a great fan of Charisma’s recipes; especially chicken recipes.. I love her Chicken Ghee Roast recipe.. But left with little time to pack and get ready for my vacation to India. So I chose her Buttery Corn recipe.. Being responsible for blog hopping Wednesday makes me really happy.

This recipe is very special to me as I prepared this just two hours before starting to Airport. Another reason is my son liked this very much and kept on munching, giving me some time for other house hold works.

My dear Blogger Friends,... As I am in India now and have huge plans to spend my days here, I would not be able to post frequently, will try to post at least for Blog Hop Wednesdays.. I am  really sorry that I would not be able to check and comment your yummy and unique recipes.. Hope you all do not forget me...!!!

Now comes the recipe.


Sweet Corn 1 cup
Pepper and Salt to taste
Butter ½ tsp at room temperature
Garam Masala a pinch


Cook Corn in Pressure Cooker for 1-2 whistles.                                 

In a wide bottomed vessel, combine all the other ingredients with cooked corn.

Toss well and serve.

Serves: 1

Notes: Chopped Mint leaves can also be added that enhances better taste.                           
Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates..               

Wednesday, September 28, 2011

Egg Curry for Blog Hop Wednesday

Hope you are all doing well. I am not able to post frequently because of my naughty son who has recently developed a habit of sleeping less during afternoon. So am not finding time. Thanks to Blog Hop Wednesdays that creates a way to spend time for me to blog.

This week I am paired with Anamika of Taste Junction. I like her way of writing. Her blog looks stunning and stylish; so are her recipes.

This Egg Curry that I have chosen to try is different from what I usually make. I do not add Yoghurt and Kasoori Methi. Check out my usual curry here.

It came out really well and will prepare often in the future.

Here goes the easy North Indian recipe.

  • Eggs 3
  • Onions (Medium) 2
  • Tomatoes (Medium) 3
  • Ginger-Garlic Paste ¾ tsp
  • Chilli Powder ½ tsp
  • Coriander Powder 1 ½ tsp
  • Cumin Powder ½ tsp
  • Garam Masala ¼ tsp
  • Turmeric Powder 1/8 tsp
  • Green Chillies 1-2
  • Kasoori Methi 1 tsp
  • Yoghurt 1-2 tsp
  • Cumin 1/4 tsp
  • Salt
  • Oil


Chop Onions and Tomatoes. Slit Chillies.


  • Boil eggs. Peel its skin and make a small slit. Puree the chopped Tomatoes.
  • Heat Oil in a Pan. When hot, add little Oil and Salt. Add Turmeric Powder and Chilli Powder. Mix well and then add eggs. Fry till its skin gets a roasted coating of the Powders. Remove and keep it aside in a paper towel.
  • Now add some more oil in the same Pan. Add Cumin and allow it to crackle. Add Chillies, and Ginger-Garlic Paste. Few seconds later add chopped Onions and fry till slightly brown.
  • Add Tomato puree and fry till oil separates. 
  • Add all the other Masala Powders and Salt except Garam Masala. Boil till its raw smell goes off and then add yoghurt. Mix well and allow boiling.
  • When it is almost done, add kasoori Methi and Garam Masala. Boil for few more minutes and then serve.

Serves: 2
Serve with Chapati or Biryani.

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates.

Friday, September 16, 2011

Okra / Vendaikkai Pachadi

Okra contains Vitamin A & C and is a good source of Iron & Calcium. To get rid of its sliminess, it is either stir-fried for a long time on a low flame, or acidic ingredients like Tamarind, Tomato or Yoghurt is added which also helps its cooking faster.

This is a simple and usual stir fry but with the addition of Tamarind. I learnt this recipe from my Chithi (Mom’s sister) and very much fond of this because of its tangy taste. This goes well with Curd Rice or Rice with Sambar / Dhal Curry.

  • Okra ½ kg
  • Sambar Powder 1 tbsp leveled
  • Turmeric Powder 1/8 tsp
  • Asafoetida 1-2 pinch
  • Dried Red Chillies 1-2
  • Tamarind – small gooseberry size
  • Pearl Onions 3-4
  • Curry Leaves 4-5
  • Mustard Seeds and Urad Dhal ½ tsp each
  • Water 2-3 tbsp
  • Salt
  • Oil

  • Cut Okra into very fine pieces. Peel and Chop Pearl Onions. 
  • Cut Chillies into two. Soak Tamarind in water for 2-3 minutes and extract its Juice.

  • Heat little Oil in a Pan. When hot, add Mustard seeds. Wait till it pops up and then add Urad Dhal & Curry Leaves. 
  • Few seconds later, add Onions and fry till slightly brown.
  • Add chopped Okra. Sprinkle all the Powders and Salt. Mix well and fry for a while.
  • Now add Tamarind Juice. Mix well and fry till done.

Serves: 2
Serve with Rice and Sambar/Dhal Curry/Curd.

This goes to Herbs & Flowers: Curry Leaves of Taste Junction initiated by PJ of Seduce your Taste buds. 

Wednesday, September 14, 2011

Methi Corn Pulao

Deepthi of Good Food Recipes has sent in this Thank you Award for participating in her Healthy Snacks Event.. Thanks dear..

Well, coming to the recipe, I came across this Pulao in almost all blogs that I visit often. Usually I prepare Pulao only with Vegetables. When I decided today to make this Pulao, I feared whether my little one would like it. Most of my time went waste thinking what to substitute if he doesn’t like the recipe. This happens always whenever I try a new recipe.

Finally made up my mind to prepare this; had dosa batter in hand. Dosa and Idli batter has helped me in many different tough situations. Thanks to those who invented this.. :-)

I made this in no time. I would bet this is the easiest pulao if corn is available ready. I used frozen corn. (he hee ..., so easy)

My son didnt give me much work, he liked and had this with Raita. I felt very much relaxed after feeding him. (Appada..)


Basmati Rice 1 ½ cups
Kasoori Methi 3 tsp
Corn ¾ cup
Green Chillies 3-4
Ginger-Garlic Paste 1 ¼ tsp
Water 3 cups
Butter and Oil

Whole Garam Masala

Cumin seeds ¼ tsp
Aniseeds ½ tsp
Cloves 3
Green Cardamom 2
Cinnamon few sticks
Bayleaves 2


Chop Onions lengthwise. Soak Rice for 20 minutes. Slit Chillies.


  • Heat Butter and Oil in Pan. Thrown in whole Garam Masala.
  • When the seeds crackle, add chopped Chillies and Ginger Garlic Paste. Few seconds later, add the chopped Onions and fry till translucent.
  • Add Corn and Kasoori Methi. Mix well and fry for a while.
  • Add Rice. Mix and fry for few minutes.
  • Add 3 cups of Water, Salt and ½ tsp Oil. Stir well. Increase the flame to a high and allow boiling.
  • When the water level decreases the rice level (you can see small holes), simmer the flame (the lowest), close the lid and cook for another 5-6 minutes. Now open the lid. Use a fork to see whether rice is done. If not, cook for some more time.

Serves: 2
Serve with hot and spicy Kurma and Raita. 

Linking this recipe to "Any one can cook" series of Taste of Pearl city.

Maida Biscuits

Sangee of Typical Indian Cooking has passed three cute awards to me yesterday.. Thanks a lot dear.

Coming to blog hopping,  I missed all fun and excitement last time as my son and I had high fever.

This week, I am paired with Vardhini of Zesty Palette; I like almost all her recipes. Do check out her space if you haven’t; you will definitely find yummy recipes with clear step by step instructions and pictures.

It was quite difficult for me to choose from her space; I don’t know what to try first. Finally decided to make these biscuits for my little one.

Vardhini had used a healthy combination of Maida and wheat flour with ghee. My little one and my hus don’t prefer ghee; so I don’t buy ghee except during festive occasions. Also, I had more unused Maida; so used only Maida Flour and Vanaspati.

  • Maida 1 ½ cup
  • Vanaspati/Dalda 3 tsp
  • Cumin seeds 1 tsp
  • Salt
  • Oil for deep frying


  • Combine Maida, Cumin and Salt in a wide bottomed vessel. Mix well. Add Dalda and crumble with hands.
  •  Add Water little by little so as to form tight dough. Leave it for an hour.
  •  Divide the dough into 3-4 balls, quite big in size. Roll them like chapati. (not too thin).
  •  Cut into diamond or any desired shape and fry until slightly brown.
  • Transfer them to paper towels and then serve.  
Linking this recipe to Blog Hop Wednesdays event by Radhika of Tickling Palates. Check out other blog hoppers here.

    Monday, September 12, 2011

    Kadai Chicken

    Normally I avoid preparing chicken recipes with Chapati. The reason is its very difficult to prepare a veg gravy separately for me. So I go with only veg gravies.

    I was craving to prepare chicken gravy with chapati, dont know the reason exactly; just like that. Yesterday was that day; I planned and made Whole Moong Dhal Kuzambu for lunch in excess so that I can have it for dinner. I made this recipe like kadai vegetables and with some more spices.

    Kadai Chicken is thick gravy mostly served along with Chapati, Naan or any Indian Bread. I feel it is so special because of the addition of both chopped and pureed Onions and Tomatoes along with capsicum.

    I couldn’t take a better picture as it vanished soon.


    • Chicken ½ kg
    • Chopped Capsicum ½ cup
    • Green Chillies 2
    • Onion (Medium) 1
    • Tomato (Big) 1
    • Aniseeds ½ tsp
    • Cumin ¼ tsp
    • Cloves 3
    • Chilli Powder ¾ tsp
    • Coriander Powder 1 ½ tsp
    • Garam Masala ¼ tsp
    • Ginger – Garlic Paste 1 ½ tsp
    • Chopped Ginger and Garlic 1 tsp each
    • Cream 4tbsp
    • Water 1 to 1 ½ cups
    • Salt
    • Oil

    To fry and grind:

    • Onions (Medium) 2
    • Tomatoes (Medium) 2

    To marinate Chicken

    • Yoghurt 3 tbsp
    • Chilli Powder ¾ tsp
    • Turmeric Powder ¼ tsp
    • Salt


    • Slit green chillies. Cut Capsicum and Tomato (Big) into cubes. Chop Ginger and Garlic into fine pieces.
    • Chop Onions lengthwise. Marinate Chicken and refrigerate for at least one hour.


    • Roughly chop Onions (2) and Tomatoes (2). Heat little Oil in a Pan. When hot, add chopped Onions. Fry till they turn translucent. Keep it aside. Now add Tomatoes and fry till its skin separates. Grind them to a paste when cooled.
    • Heat Oil in a pan. When hot add aniseeds, cumin and cloves. When the seeds crackle and turn slightly brown, add lengthwise chopped Onions, chopped Ginger and Garlic. Few seconds later, add Ginger-Garlic paste and Chillies. Fry till onions turn translucent.
    • Now add cubed Tomatoes. Fry till its skin separates.
    • Add Capsicum. Fry for a while and then add the Tomato-Onion Paste. Throw in all the powders and Salt.
    • Mix well and fry for some more time. Add marinated Chicken pieces and water. Close the lid and allow boiling.
    • When it is almost done, add the cream, mix well and cook for five more minutes and serve.

    Serves: 2
    Serve with any Indian bread or any flavored Rice.

    Monday, September 5, 2011

    Brinjal Gravy

    Fever has ruined our normal life since last week. Both my son and I fell ill. All my plans for Vinayaga Chadhurthi and my son’s b’day were collapsed and we celebrated in a very simple way. Now we are okay.

    Sometime back, I received this award from Nupur. Thanks Nupur..

    Coming to the recipe, this goes well with curd rice, especially with seasoned curd rice (thayir sadham - thalichadhu). This can also be mixed with rice and would be a perfect tangy lunch. I learnt from Vimitha to use Oven for peeling the Brinjal’s skin.

    Here is the recipe..


    Brinjal (small) 4
    Extract from small gooseberry sized Tamarind
    Tomato (small) 1
    Chilli Powder ½ tsp
    Coriander Powder 1tsp
    Cumin Powder ¼ tsp
    Turmeric Powder 1/8 tsp
    Asafoetida 1-2 pinch
    Pearl Onions 3-4
    Curry Leaves
    Mustard Seeds3/4 tsp
    Urad Dhal1/2 tsp


    Peel and chop Pearl Onions. Cut Tomato into four halves.


    Puree the Tomato.

    Cook Brinjals in Oven until mushy. Remove and scoop the flesh out of the brinjal when cooled.

    Heat Oil in a Pan. When hot, add Mustard seeds. When they complete popping up, add Urad dhal. Few seconds later, add Pearl onions, Curry Leaves.

    When Onions turn golden brown, add Tomato Puree and fry till the oil separates.

    Now add the Brinjals, all the Powders and Tamarind extract. Fry on a low flame till done.

    Serves: 2
    Serve with Curd Rice or can be mixed with steamed Rice.

     Coming to the seven links game passed to me by Sobha Shyam of Good Food,

    The most beautiful post – Beans Paruppu usili and Awards

    This post is really colorful not because of the recipe, but because of the awards I created and gave to some of my blogger friends.

    The most popular post – Whole Moong Dhal(Pachai Payiru) Kuzhambu

    This recipe has got the highest number of hits in my blog. I make this healthy curry atleast once in a week. I am surprised that many are not much aware of this curry.

    The most controversial post – nothing so far.

    The most helpful post – How to prepare Idli and Dosa Batter??

    I gave many tips related to Idli and Dosa Batter to some of my friends. It was a hit with them. So I put all the tips known to me to prepare this Post. Unfortunately, I am still not able to upload any pics and may be that is the reason I didnt receive any comment though it has more hits.

    The post that was surprisingly successful – Dates-Banana MilkShake

    I made this milkshake with leftover fully ripe bananas. I am really surprised that many liked it and got more comments.

    The post that did not get the attention it deserved – Baby Food Ideas

    This post has huge hits but unfortunately with no comment. I sat down hours together to think and type this post. I really do not know whether this post helped any Mother.

    The post I am proud of – Chettinad Chicken Kuzhambu

    I am really proud of this post as I searched for this recipe days together in internet. I found many recipes and this is a combined version of those.

    I am passing this seven links game to some of my friends..
    1. Rinku Naveen of Rinku’s Kitchen Treats
    2. Reshmi Mahesh of Easy Cook
    3. Soujanya of Souju’s Home
    4. Charishma of cherie’s stolen recipes
    5. Nupur of UK Rasoi – Day to Day Recipes

    Friday, August 26, 2011

    Zucchini Stir Fry and Rice

    My Hus fell in love with Zucchini when he had them recently in an Iftar Party here organized by his colleagues. He said, “I had more Zucchini than Chicken”. It was surprise to me as Chicken is his all time favorite. He asked me to try once.

    Though it is available plenty in Market, I had never bought them and have no idea how to pick them. So bought whatever the shopkeeper gave. 

    My hus wasn’t able to figure out the added ingredients in it except for Tomato and I am not much aware of Middle Eastern cooking. So made this normally like other stir fries. It came out nice. I mixed this with Rice and Zucchini Rice was super. My little one liked it a lot and I have decided to prepare this often.


    Zucchini 250g
    Onion (Medium) 1
    Tomato (Medium) 1
    Chilli powder ½ tsp
    Coriander Powder ¾ tsp
    Cumin Powder ¼ tsp
    Turmeric Powder 1/8 tsp
    Asafoetida 2-3 pinch
    Cumin Seeds ½ tsp
    Urad Dhal ¼ tsp


    Peel Zucchini’s skin and chop into small cubes. Chop Onions lengthwise. Cut Tomato into four equal pieces.


    Puree the chopped Tomato pieces.

    Heat Oil in a Pan. Add Mustard seeds. When they complete popping up, add Urad dhal and chopped Onions and fry till translucent.

    Now add Tomato puree and fry till the oil separates. Add chopped Zucchini, all the Powders and Salt. Mix well. Cover with lid and cook till done.

    Serves: 2
    Serve with Rice and any Kuzhambu/Curry. This can also be served mixing with Rice.

    Linking this recipe to Anyone can cook series of Taste of Pearl City.

    Sunday, August 21, 2011

    Vegetables in Milk Gravy

    I am little bored with preparing Tomato or Onion based gravies to serve with Chapati. Some time back, I tried vegetables with Masala and milk alone. I didn’t like its taste much and so didn’t prepare it again.

    When I came across Green Peas in Milk gravy in Tarla Dalal’s website, got very excited and prepared immediately with mixed vegetables and adjusting to my taste. Though this is a milk based gravy, Tomatoes and Onions are used but in small quantities. We liked its taste and decided to prepare this often.


    • Mixed Vegetables 1 cup (Peas, Carrot and Beans)
    • Onion (small) 1
    • Ginger-Garlic Paste 1 tsp
    • Chilli Powder ½ tsp
    • Coriander Powder ½ tsp 
    • Cumin Powder ¼ tsp
    • Garam Masala 1/8 tsp
    • Kasoori Methi ¼ cup
    • Milk 1 ¼ cups
    • Maida ½ tsp
    • Cream 1 tsp
    • Cloves 2
    • Cumin and Aniseeds 1/8 tsp each
    • Butter and Oil

    To grind:

    • Tomato (medium) 1
    • Onion (small) 1


    Cut Tomatoes into four halves. Chop Onion into pieces. Chop Vegetables into medium pieces lengthwise.


    • Heat little in a Pan. Add chopped Onions and fry till translucent. Now add chopped Tomatoes and fry till its skin separates. Keep it aside to cool and then grind.
    • Pressure cook the Vegetables for one whistle.
    • Heat Butter and Oil in a Pan. When hot, add Cloves, Cumin and Aniseeds. When the seeds crackle, add the Ginger-Garlic Paste and chopped Onions.
    • When Onions turn slightly brown, add Tomato-Onion Paste. Fry till the Oil separates. Now add the cooked Vegetables, Kasoori Methi and all the Powders.
    • Mix well. Fry for a while and then add Maida mixed in 1 ¼ cup of Milk and Salt. Allow to boil.
    • When it is almost done, add Garam Masala and Cream. Mix well. Boil for few more minutes and then serve.

    Serves: 2
    Serve with Chapati or any Indian Bread.

    Notes: Cauliflower can also be added. Adding cream is optional.