22 October, 2011

Wheat Pakoda

Last week one evening my hubby wants some hot cripsy snack to munch with Tea.Simply i tried pakodas with wheat flour  and cabbage...My mom used to make Bondas with wheat flour.But i don't like that much.I want to make a crispy one for him,so i tried in my style.Result was very good..let's move on to the recipe now!!


  1. Wheat Flour-2 cups
  2. Onion-1 medium (Striped)
  3. Cabbage- 1/2 cup (Thinly Striped)
  4. Jeera-1 teaspoon
  5. Hing/Perunkayam-1 pinch
  6. Green chilly-2 (Diced)
  7. Salt & Red chilly powder- To taste
  8. Baking powder-1/4 teaspoon
  9. Curry leaves & Cilantro -some
  10. Water- As needed
  11. Oil -for deep frying
  • Take a wider bowl,add all ingredients except water, and mix well in hands.
  • Sprinkle little water at once ,mix like semi chappthi dough.
  • Heat oil in Kadai,once oil heated pinch the dough directly in to oil.
  • Fry both the sides in medium heat,fry till all sides gets crispy.
  • Then ,use spatula to drain the excess oil.
  • Transfer in to kitchen towel,allow to drain for 1 min & enjoy with hot Cup of Tea /Coffee.... :)

19 October, 2011

Poondu Kuzhambu(With out Coconut)

What a wonderful event started by Radhika!!Am really happy to be a part in this event...This time i Paired with "Schmetterling words",she's having a nice blog with many baking recipes.I was suppose to try some from that, finally some ingredients was missing in my kitchen,So,i switched on to,"Poondu Kuzhambu".My way of  "Poondu Kuzhambu" is little diff from this.Taste was really really tangy and spicy ,we liked it..Ok let's move on to the recipe!!


  1. Garlic-12 Pods
  2. Onions-1 large (Finally Chopped)
  3. Tomato-2 medium(Finally Chopped)
  4. Tamarind Juice-1/2 cup
  5. Chilly Powder-2 teaspoon
  6. Coriander Powder-3 teaspoon
  7. Turmeric Powder-Little
  8. Salt-To Taste
  9. Oil
For Tempering:
  1. Mustard seeds-Teaspoon
  2. Urad dal-1 Teaspoon
  3. Methi-Little
  4. Green Chillies-2 (Make a slit)
  5. Curry leaves- a few

  • Heat 2 tablespoon of oil in the pan.
  • Temper everything under tempering ingredients list,one -by-one.
  • Add onions,fry for a while.
  • Then add Peeled Garlic,fry in a medium heat.
  • Add tomato and fry for 2 mins ,till get a little mushy.Can add little water to get a mushy.
  • Now add the dry masala, add chilly powder,coriander powder and turmeric powder.mix well.
  • Cook everything in a medium flame.
  • Once the raw smell goes,add the tamarind juice in to it.
  • Add 1/4 cup to 1/2 cup of water,while cooking.
  • Close the lid,let it be simmer.Cook this for 5-8 mins,cooked garlic should have to be in firm not a mushy one.So do a check in between.
  • That's it,switch off the stove and Serve hot with White rice (R)Crispy dosas ,will be excellent :) 
Look over "HERE" ,to see what we all doing in  Blog Hop.

17 October, 2011



My kid love Jangiri /Jilabi a lot.For him i tried,very first time it was Flop :( It was too oily. Not even in a proper shape.But he enjoyed :) .This time i want to give him a better Jangiri.. so,i checked so many "youtube" videos to get proper Shape & exact Jangiri.In one Video she used cake decorating pastry cone instead of any ziploc covers.Suddenly i thought let's try,i did,then the result was really really gud. You can use a Ziploc cover to get a  shape.

But,if u used Cake Pastry Cone...grind the batter very well.Because while squeezing some unground urad dal  might get struck ,in tip.I faced this problem.

For Jangiri :


  1. Urad dal- 1 cup
  2. Rice Flour-2 table spoon (Or) Raw- 2 table spoon
  3. Red food color-Some 
For Sugar Syrup:
  1. Sugar - 1 (Or) 1 and half cups
  2. Water- 2 and half cups
  3. Lemon juice- few drops
  • Soak urad dal in water for Minimum 1 hour.
  • If you adding rice,soak together.
  • After an hour drain all water,grind in Wet grinder adding very little water in a time.
  • If u using rice flour,just grind Urad dal alone,then mix the flour in the batter.
  • Once you done with the batter,take in to a wider bowl,add little "Red food color" mix well, in hand.
  • Beat well again.
  • Now the batter is in form.
  • Heat oil in wider pan,don't use kadai.
  • Transfer the batter in to Pastry Cone (Or) in Ziploc cover,directly squeeze in to the oil.
  • Don't try in hot oil,you wont get proper Jangiri.
  • Fry in medium heat.

  • Don't wait till all get more crisp.Little crisp is fine.
  • Once you fried,transfer in to paper towel.
  • After a min dip in to sugar syrup.Soak it for 2-3 mins,flip-flop it,then transfer in to bowl (Or) Plate.
Method for Sugar Syrup:
  • Mix water and sugar in a Wider Kadai,switch on the stove.
  • Bring to boil.
  • Make a half thread consistency.
  • Add few drops of lemon juice.
  • Switch off the stove.
  • Chilled Jangiri will be more Tastier. 
  •  Store in air tight container.Pour excess ,sugar syrup on Jangiri.
  • Let them soak for whole day then Enjoy.
 Linking this to Radhika's "Diwali special" & Khusi's "My Diwali My Way"

12 October, 2011

Puzhi Satham/Puliyodharai

Time for Blog hopping.This time i was little late for posting my recipe.Hope,everybody know's about the event.For new visitors....,event started by Radhika from "Tickling Palates". 

For this week, i paired with Jayashri from "samayalarai-Cookingisdivine.blogspot.com".She's having sooo... many recipes in her blog.Was little confused...to select the recipe.Finally i decided to make Puzhi Satham/Puliyogare,My hubs Favorite. Many times he used ask me to prepare a spicy Puzhi Satham.I wont like more spicy  one,so i wont make :-) when i checked her recipe...it looks very flavorful and Yum...I tried and the result's  was too gud.

Let's see the recipe, 

Recipe for Pulikaichal:

  1. Cooked rice-1 and half cups
  2. Tamarind -Small lemon size ball
  3. Turmaric powder-1/4 teaspoon
  4. Jaggery- 1 teaspoon
How to make Tamarind juice:
  • Wash tamarind in water first.Take out seeds and all waste things from it.
  • Take 1 cup of water ,put the tamarind and microwave it for 2 mins.
  • Once it cools,strain the juice using hands or filter.
  • Otherwise pour some hot water on washed tamarind,allow to cool. And follow the same.

For Tempering:
  1. Mustard seeds- 1 tablespoon
  2. Curry leaves - 1 string
  3. Peanuts- 2 tablespoon
  4. Red chillies-5 
  5. Channa dal-3 tablespoon
  6. Urad dal-4 tablespoon
  7. Hing- Little
To Roast & Grind:
  1. Red chillies-4 nos
  2. Methi seeds/Fenugreek seeds-3/4 teaspoon
  3. Urad dal-1 table spoon
  4. Channa dal-2 tablespoon
  5. Pepper corns- 1/2 teaspoon
  1. Roast all ingredients under "to roast & grind" list,in 1/2 teaspoon of oil.
  2. Allow it to cool down,then make in to a powder form.
  3. Now heat a wider kadai with 3 table spoon of sesame oil.
  4. Splutter all ingredients  one-by-one,  under tempering list.
  5. Roast all ingredients well in the oil,add the tamarind juice in it.
  6. Cook it for 5 mns in medium flame.
  7. Once raw smells goes from the mixture slowly add the ground spice powder to Tamarind mixture.
  8. Mix well with the spoon,after adding the spice powder the mixture will goes in to a thick form.Switch off the stove.
  9. Now the basic Puliogare mix's ready.
  10. Take some amount of the mixture and mix with the white rice.Mix gently to cover all white rice.

  • Let it rest for minimum 30mns before eating.

  • I served with Potato Podimas.

    • Adjust spiciness to your taste.Add are decrease the amount of red chilly.
    • Use only Sesame oil,for exact taste.
    Recipe goes to Tickling Plates,Check "here" to see what out Co-Bloggers doing..

    04 October, 2011

    Butter Badusha

    Badusha's very common sweet in every South Indian Home on "Diwali Days".Very mild sweet.If anyone hate to eat more sweets,u must try this and enjoy.Fesitive days should not  run with sweets right.. first time i tried this.It came out really gud,my hubby and kid liked a lot.Recipe adapted from Mallika Badrinath's cook book.


    1.  All Purpose Flour/Maida-2 cups
    2. Cooking Soda-2 pinch
    3. Kesari  Color-Little                                     
    4. Saffron-Little
    5. Cardamom Powder-Pinch
    6. Butter- 1/2 cup
    7. Oil-To fry
    8. Water-As required
    For Sugar Syrup:
    1. Sugar-1  cup
    2. Water- 1 1/2 cup
    For Garnishing:

    • Almonds and Coconut (Optional)
    1. Sieve Maida & Cooking soda,for two times.
    2. Take a wider bowl,put maida.Add Kesari color,Saffron,Cardamom powder and finally put the butter and mix well in hands.
    3. Sprinkle little water at a time and make a soft tight dough.
    4. Make a small,small balls with that.
    5. While making balls,dont allow it get cracks in out sides.
    6. Flat the balls in palm & press a little in a middle,using ur thumb. 
    7. Heat kadai,fry the prepared flatten balls in medium heat.
    8. Fry till Badusha get golden color and crispy in out side.
    9. Then,drain it & transfer  to paper towel.
    Method for Sugar Syrup:
    1. Take a wider Kadai,mix water and sugar.
    2. Boil it for 10 mins in medium flame,bring the sugar syrup in to half string Consistency.Use your fingers to check it.
    3. Once the syrup done,switch off the stove and let it cool for just 2 mins.
    4. Then put fried Badusha in to the sugar syrup,flip flop it,dip gently.
    5. Once it coated in all sides,transfer in to plates.
    6. Before Badusha get cool down,put some nuts or Coconut on top.Press a little.
    7. Enjoy :-)


    *I given medium sweetness recipe,you can add 1/2 cup of sugar for more sweetness.Add some rose essence in sugar syrup.Can add  some Colored shredded coconut on top.

    Linking this to on going Event, "Diwali Special Sweets &Savories"  , by Radhika.