28 February, 2011

Simple Tomato Thokku/Takkali Thokku


  1. Tomato-3 chopped
  2. Onion-1 chopped
  3. Red chilly powder-as needed
  4. Cinnamon-1inch stick
  5. Cloves-3
  6. Garlic-5 nos chopped
  7. Salt/turmeric powder
  8. Oil-2teaspoon
  9. Curry leaves/Cilantro
  10. Water-1/4 cup

  1. Heat a pan with oil,splutter mustard,jeera,cloves,cinnamon,curry leaves.
  2. Now add Garlic and onion give a mix and fry till onion gets transparent.
  3. Add tomato and fry till gets soft ,add salt,red chilly powder,turmeric powder.
  4. Pour the water,cook in medium heat.
  5. Once raw smell goes,add cilantro,mix well.
  6. Ready to serve with dosai,idly,chapathi.

Can use red chilly or green chilly instead on chilly powder.

Egg Pepper/Milagu Muttai


  1. Egg-3 boiled
  2. Salt/pepper-as required
  3. Water-1 cup
  4. Oil-1teaspoon
Remove the shell from the egg and put 3-4 slit around with using knife.
This's very simple dish.All can make it very easily.

  • Heat 1 cup of water in a kadai with adding all ingredients except eggs.
  • Allow to boil.
  • Now add eggs give a mix once in a while,
  • Wait till all water  evaporates.
  • That's it now,ready to Serve.
It's well go with all i.e., Rasam Satham,Curd rice,Sambar satham,Biriyani...etc.,

Green Moongdal Dosai/Pesarattu


  1. Green moongdal-2cup
  2. Rice-1/4cup
  3. Green chilly-2-3
  4. Ginger-1 inch
  5. Onion-1/2 medium 
  6. Cilantro-optional
Soak Moongdal,rice together for 4hrs.Can be use split moong also.
This's very healthy dosai.For more nutrition,we can use moong sprout also.

  1.  Blend all together in blender with adding required salt and water.
  2. Grind it in Course Batter.Not like regular dosai batter.
  3. Give a very gud mix.Batter is Ready.
  4. Heat a dosa pan and make a dosai,with adding 1/2 of oil all around.
  5. Once dosai cooked in one side flip the dosai,and cook for 1 mns.
  6. Make a crispy dosai.
  7. Serve hot with Coconut chutney r tomato chutney.
You can also add topping on this dosai with shredded Carrots and chopped onion.After grinding a batter u can make a dosai, no need to ferment.after using a batter, store in fridge.

Tomato chutney


  • Tomato-3 chopped
  • Onion-1 small chopped
  • Channa dal/urad dal-1teaspoon each
  • Ginger-half inch
  • Red chilly-2 nos
  • Coconut-1/4 cup (shredded)
  • Salt/Turmeric powder
  • Oil-3teaspoon

  1. Mustard seeds-1teaspoon
  2. Channa dal-1/2teaspoon
  3. Curry leaves-few

  1. Heat a kadai with 2teaspoon of oil.roast channa dal,urad dal,ginger&red chilly
  2. Once it's get's golden color,add onion and fry till it's gets transparent
  3. Now add Tomato,saute well,in this put salt and turmeric powder.
  4. Let it cook for 3 mns.
  5. Now add coconut dont fry just give a mix and turn off the stove.
  6. After the mixer gets cool down,grind it in blender with adding enough water.
  7. Transfer in to bowl.
  8. Now a heat 1teaspoon oil for seasoning,splutter mustard,channa dal,and curry leaves.
  9. Pour on top of chutney add mix well with the spoon.
  10. Garnish with cilantro(optional),can be serve with Idli,Dosai,Chapathi,adai dosai...etc.,

Idly Fingers-Kids special

  1. Idly-3nos
  2. Egg-1
  3. Salt/Chilly powder-to taste
  4. oil-2teaspoon
With left over idlies we can do this recipe.No need to deep fry.

  • Break egg in a bowl,add salt &chilly powder beat well,with fork.
  • Cut the idly in lengthwise.
  • Dip idly in egg mixer,heat oil in pan,shallow fry it.
  • Serve with tomato ketchup ,add pepper on top.(optional)

27 February, 2011

Idli - Coconut Chutney-Sambar

  1. Idli rice-3cup
  2. Urad dal-1 cup
  3. Methi seeds-1tablespoon
  4. Poha(Aval)-1 fistfull
Idli batter can made with out Poha/Aval also,but adding Poha/aval we'll get very soft idly.
  • Wash dal and rice in running water.
  • Soak Urad dal and Methi seeds Together.soak rice in separate bowl for 4-5hrs.
  • Soak poha before 10 to Grind.
  • After 4 hrs drain all soaked water,first grind Urad dal/methi seeds with enough water.dont add more water.make a smooth soft batter.
  • Add poha and grind well.Transfer the batter in to Container
  • Grind rice, not a smooth paste.little course consistency.
  • Now mix both batter with salt and mix well with hand.
  • Allow the batter to ferment for 8-10hrs in worm place.(can keep inside oven)
  • After that mix well the batter with spoon.Now grease idli plates with oil r ghee&pour in idli plates.
  • Steam it for 10-15 mns then take out idly from the pan.
  • Idli's r ready to serve.
Coconut Chutney:

  1. Coconut-1/2cup
  2. Daliya/Pottukadali-1/4 cup
  3. Green chilly-1
  4. Garlic- 1
  5. Salt.
  6. Water
  1. Mustard-1/2teaspoon
  2. Channa dal-1/2 teaspoon
  3. Jeera-1/2teaspoon
  4. Oil-1teaspoon
  5. Curry leaves.
  1. Grind all ingredients in enough water.this'a the chutney,transfer this in to bowl.
  2. Heat a pan for seasoning adding 1teaspoon of oil .Add one by one dont allow to burn.pour, top of the chutney.
  3. Garnish with Cilantro ready to serve.
Can use red chilly instead of green chilly.


  1. Thoor dal-1/2 cup
  2. Tomato-1no chopped
  3. Tamarind-1lemon size
  4. Turmeric powder/salt
  5. Vegetable-2 cups(cut in to big piece)
  6. Cilantro
To grind:

  1. Coconut-2tablespoon
  2. Red chilly-3nos
  3. Urad dal-1/2teaspoon
Roast the all three in 1teaspoon of oil and grind with water.fine paste.


  1. Mustard-12/teaspoon
  2. Jeera-1/2teaspoon
  3. Hing-pinch
  4. Curryleaves
Pressue cook the dal in 1 and half cup of water,adding turmeric powder.You can use any sambar vegetables.Soak tamarind in hot water for 15 mns.Take out all the juice,by adding 1 cup of water little by little.
This  recipe i got it from one cook book.it's really tasted good with idli.

  1. Take a pan and heat tamarind juice.now add tomatos,Vegetables,turmeric powder cook till vegetable gets soft.
  2. Now add grounded mixer,and salt..give a very fine mix.
  3.  Add dal in to it.mix well
  4. Heat oil for seasoing.add ingredients one by one,transfer this in to sambar.
  5. Granish with cilantro ready to serve with Idly and Dosai.

25 February, 2011

Potato Fry/Urulai Varuval


  1. Potato-2 nos
  2. Ginger Garlic Paste-2teaspoon
  3. Red chilly powder-2teaspoon
  4. Turmeric Powder/salt-as needed
  5. Mustard-1/2teaspoon
  6. Curry leaves
  7. Oil-2teaspoon
This's not a deep potato fry,very simple recipe.It will be nice with all types of rice,sambar satham,rasam ,especially with  Curd&lemon Rice.Use Non-stick pan for this recipe,in normal pan there's a change of sticking in bottom.You can cut  Potato in any desire shapes.


  1. Heat oil in the pan add mustard,curry leaves, let it splutter.
  2. Add Ginger garlic Paste and fry well dont allow to burn(will burn soon)
  3. Add diced Potato in give a mix to cover oil on it.
  4. Now add red chilly powder,turmeric Powder&salt give a mix.
  5. Keep the stove in Medium flame,dont add water to cook.once in a while give a mix,no need to close the lid also.  
  6. It'll take 10-15 minutes to cook.Then it's ready to serve.
In this you can also add water but it' gives Tender texture.and can use pepper powder instead of chilly powder.Kids will like this potato fry.

24 February, 2011

Chayote dal/Chow Chow Kootu

  1. Chayote/Bangalore kathirikai-1 big 
  2. Yellow split dal-1/2 cup
  3. Turmeric powder/salt -as needed.
To Roast:

  1.  Jeera-1/2teaspoon
  2. Pepper Corn-1/2 teaspoon
  3. Red chilly-2 nos
  4. Coconut-2tables spoon
For seasoning:
  1. Mustard-1/2teaspoon
  2. jeera-1/2teaspoon
  3. Curry leaves
  4. Hing-pinch
Dry roast the dal in Kadai,add turmeric powder,1/2teaspoon of oil and boil the dal in pressure cooker.Cut the vegetable in small bite size.This's not a mild Kottu/Curry it's spicy Dal.It'll taste very Gud with White rice.

  1. After pressure cooked the dal add Chayote/chow chow in to it and presuure cook for 2 whistle.
  2. Heat 1teaspoon of oil in the pan and roast all  Ingredients one bye one,and grind these with adding enough water.ground a course paste.
  3. After pressure comes Down from the cooker open the lid,pour the mixer in.,bring to boil.let it boil for just 2minute.add salt also.
  4. Now Heat 2teaspoon oil for seasoning ,splutter Mustard,jeera,curry leaves and hing.
  5. Pour the mixer to dal.mix well with the spoon.Ready to serve. 

Cabbage Vadai

  1. Urad dal-1cup
  2. Onion-1/4 cup (chopped)
  3. Cabbage-11/2 cup (chopped )
  4. Green chilly-2 chopped
  5. Ginger-1tablespoon chopped
  6. Pepper crushed-1 teaspoon
  7. Curry leaves/Cilantro-as needed
  8. Salt-to taste
  9. Thick Batter
  10. Oil -for deep frying
Soak Urad dal for 1 hour and grind with very little water.Sprinkle the water to grind dont pour.because while adding salt and cabbage it'll lose water.For this vadai we need a thick batter.

  • Take a batter in bowl  add Onion,Cabbage,chilly,Ginger,Pepper,Curry leaves,cilantro and salt mix well with hand.In spoon Mixing will not be easy.
  • Heat the oil in pan for deep frying.
  • Take small lemon size ball,and flatten it, in palm or Plastic cover by applying some water.Make a hole in center.
  • Immediately fry in oil, both the side.Put vadai very gently in to the oil.
  • Drain the vadai..it's ready to serve now.
  • Serve Hot with Hot Coffee.,

We can add chopped Spinach instead if Cabbage.Can serve with Sambar &chutney also.

Curd Rice/ Lunch box Special

  1. Cooked rice-1cup
  2. Curd-1/2cup
  3. Milk-3 tablespoon
  4. Oil-1/2teaspoon
  5. salt-as needed
For Seasoning :
  1. Mustard seeds-1/2teaspoon
  2. Channadal/urad dal-/2teaspoon each
  3. Green chilly-1 teaspoon chopped
  4. Ginger-1/2 teaspoon chopped
  5. Curry leaved-as needed
This's very simple Rice for Lunch Box.u can substitute Red chilly also.This Curd rice.,we can eat with out any side dish but pickle is a best Combination.It'll go well with all types of Poriyal ., Potato fry,Cauliflower Fry.
  • Take a wide bowl put rice and salt mix well with the spoon.Kind of mushy.
  • Add milk and curd mix well
  • Heat seasoning pan with oil,now put all ingredients in one by one.
  • Fry well dont  allow to burn.Mix well with Rice add cilantro.
  • Now it's ready to pack.

23 February, 2011

Aloo curry/Potato Masal/Poori Masal


  1. Boiled Potatos-3
  2. Onion-1/2 cup chopped
  3. Tomato-1 chopped
  4. Green chilly-2
  5. Besan flour-2teaspoon
  6. Garlic-2pod
  7. Mustard seeds-1/2teaspoon
  8. Urad/Channa/Jeera-1/2 teaspoon each
  9. Salt/Turmeric powder
  10. Curry leaves/Cilantro-as needed
  11. water-1/2 cup
  12. Hing/perunkayam-1/teaspoon
  • Add Musturd seeds,curry leaves,hing in 2tablespoon of hot oil.
  • Add Urad dal,channa dal,Jeera,green chillies and garlic and fry well
  • Put the onion fry till  transparent,add Tomato fry well
  • Dilute besan in half cup of water and pour in to the gravy,keep on mixing.let it cook for 1 minute.add salt &turmeric powder.
  • Mash  Potato add in to this gravy and give a very fine mix.
  • Garnish with Cilantro serve Hot with Poori.

Cabbage Kuruma/Cabbage Curry

  1. Cabbage-1 cup 
  2. Onion-1/2 cup chopped
  3. Tomato-1chopped
  4. Cloves-2
  5. Cinnamon stick-2 small
  6.  Curry leaves/cilantro-as needed 
  7. Salt
  8. Turmeric-1/2teaspoon
  9. Oil-2teaspoon
To Grind with required Water :
  1. Coconut-6 table spoon
  2. Fennel seeds-1 teaspoon
  3. Poppy seeds-1 teaspoon
  4. Garlic-2 pods
  5. red chilly-2
  6. Daliya/pottukadali-1/4 cup 
Cut Cabbage in to small stripes.

  • Heat 2teaspoon of oil in the pan,add Cloves,cinnamon stick let it roast
  •  Add onions fry till gets transparent 
  • Add Tomato,turmeric powder mix well let it get soft.cook for 1minute
  • Now add Cabbage,salt in to it, mix well and  add required water and close the lid for 3-4 minutes (stir the gravy once in between)
  • Add grounded Paste in this.add some water for thin Kuruma.check salt.Mix well and close the lid for another 5 minutes.
  • Sprinkle Cilantro on top serve with Idli/Dosai/Chappathi



  1. Atta flour(gothumai mavu)-2 cups
  2. Sooji(ravai)-2tablespoon
  3. oil-for frying
  4. Salt-to taste
  5. Water-1cup+2tablespoon
  • Mix flour,salt,sooji(ravai) and 2tablespoon of oil in hand or in food processor.
  • Knead well by adding water to make a tight dough.
  • Cover it with a lid for minimum15 mns before frying.Heat a oil in pan for deep frying
  • Divide the dough in to small lemon size balls.then make a circular shape with chappathi roller
  • Deep fry the poori in hot oil for 30 secounds,turn to otherside to get puff and golden color.
  •  Drain the oil in tissue paper serve hot with Poori masal,Channa masal.
For rolling the Poori u can use oil r dry flour.if u uesd dry  flour for rolling, before frying just wipe the poori in clean towel r tissue.

21 February, 2011

Beet root poriyal

Beet root-2cup chopped like a onion
Split moong dal-4tablespoon
Channa dal(kadali parupu)-1teaspoon
Urad dal-1/2teaspoon
Musturd seeds-1/2teaspoon
Curry leaves-7
Red chilly powder-1teaspoon
Turmeric powder-1/2teaspoon
Shredded Coconut-1tablespoon
Salt-to taste
Water -3tablespoon to sprinkle

Instead of adding redchilly powder u can add whole red chilly are green chilly.In beetroot it self salt taste is   there so no need to add more salt in this.

     Soak Yellow moong dal in water for 15mns.before adding in to the pan drain all water and keep aside.

  • Put the oil in the pan let it heat for 3 mns.Stove have to be in  medium flame.
  • Once it's get hot add Musturd seeds,curry leaves,channa dal,urad dal fry till it get golden brown.
  • Now add the drained moong dal, fry well till dal turns golden color.minimum 3 mns.

  • Add chopped Beetroot in to the pan, mix well add salt,turmeric powder,red chilly powder and sprinkle some water on it,now close the lid for 10 mns in between give a mix for 2-3 times.
  • Finally add shredded coconut and switch off the stove,give a nice mix.
  • Simple beetroot poriyal is done.

Poriyal...  is very very common in all homes in tamilnadu.In everyday cooking Poriyal takes a big part.In the same way can you make Carrot poriyal also.It'll go with Curd rice,rasam satham,all type of kuzhambu satham.

Easy Vegetable Pulao

Basumathi rice-2cups
Mixed Vegetables-1cup (Carrot,Beans,Green peas)
Onion-Half cut in to stripe
Green chilly-3 cut in to stripe
Ginger Garlic paste-1table spoon
Black cardamom-2
Black jeera-1tablespoon
Salt-to taste

  • Soak rice for Minimum Half an hour not more than an one hour.
  • After half and hour drain all water,heat 1tablespoon ghee in a pan fry the rice for 5mns,then take out the rice in a plate and keep aside.
  • Now add remaining ghee and oil in a same pan once it's get heat add black jeera,Cloves,Cinnamon,Bayleaves,Black cardamom and green chilly fry well and add Ginger Garlic paste keep on frying well for 1minute.
  • Add onion and fry till gets transparent.u can add pinch of salt will help onion to cook fast.
  • Once it's done start adding all vegetables ,give a mix and add 1/4cup of water and close the lid for 3mns.veg have to cook for half boil only.
  • Now add 3cups water in to the pan after 7mns add the rice,cilantro and salt in to it.taste the water for salt.In this time u can add few drop lime juice also.
  • Close the lid for 12-15 mns in medium high.
  • After 15mns it's ready to serve.

Vegetable pulao
Can serve with plain onion raitha,vegetable kuruma,Egg curry,mushroom curry also.This time i used just 3 vegetables u can  add caulifower,Potatos.I like to make all type of rice i.e., biriyani,pulao in Nonstick pan only that makes easy.

Green Moongdal methi curry


Green moongdal (pacha paur)-1/2cup
Methi leaves(venthaya keerai)-2 cups
Onion-1/2 cup chopped
Tomato-1/2 cup chopped
Green chilly or red chillies-2nos
Turmeric powder-1/2teaspoon
Salt-to taste

For seasoning:
Musturd seeds-1/2teaspoon
Curry leaves-10nos

  • Wash the dal in running water then Pressure cook the Green moong dal in 1 and 1/2 cup of water with turmeric power and 1/2spoon of oil.Keep it for 3whistle.
  • Let the pressure come down from the Pressure cooker.
  • Open the cooker and make a mix with a spoon i.e., make a mushy dal.
  • Now add onions,tomatos,methi leaves (vanthaya keerai), green chillies,garlic and salt in the cooker again close the lid and take a 3 whistle.
  • After pressure comes out from the cooker Gently open the lid and give a mix with spoon.
  • Now heat the oil for seasoning once oil gets hot add all seasoning Ingredients.
  • It's ready to serve with Rice or chapathi.


  • You can do this curry with split green moong also.
  • I like to add more jeera in all my cooking.
  • Can use green chilly instead of red.I used red chillies this time.

19 February, 2011

Rice Murruku

  • Rice Flour-2cups
  • Besan flour-1cup
  • Pottu kadalai(Daliya)-1 hand full
  • Red chilli Powder-2tablespoon
  • Perunkayam(Hing)-1/2 teaspoon
  • Omam(Ajwain)-1teaspoon
  • Sesame seeds-1tablespoon
  • Salt-To taste
  • Oil-for frying
  • Ground the Pottukadali (Daliya)in Mixer.
  • Take a bowl mix all dry Ingredients Rice flour to Salt.
  • Heat oil in the pan.
  • Now add 3tablespoon of heated oil and mix well with the spoon.
  • Add enough water and make a soft tight dough.(not very hard)
  • Put the dough in Murruku Achi and press gently on a plate.
  • Once oil gets heat, fry well till Murruku  get's golden color.
  • Now Murruku is ready.

Murruku..you can do in any style.I did Mullu muruku. Murruku will taste gud when it was not hot.In hot Murruku will not get full taste as well crunchy. For frying the murruku oil have to be medium high.bcaz if we fried in high flame the outer part will get color,inside it'll not cook.

Mushroom Gravy

Onions-1 cup
Tomato-2 no
Coconut-1/2 cup
Whole gram masala-each 2
Ginger garlic paste-2tablespoon
Cilantro-1hand full
Turmeric powder-1teaspoon
Chilli powder-2tablespoon
Salt-per taste

To Grind:
Coconut-1/2 cup
Pepper corns-1teaspoon
Whole coriander-1table spoon
Poppyseeds-1 tablespoon

  • Heat 2tablespoon oil in the pan.once gets heat add jeera,curry leaves and whole garam masala give a mix
  • Now add ginger-garlic paste mix it well with spoon..sometime it'll burn soon.
  • Add chopped onion fry well
  • Add Tomato and fry well till all gets mushy add 1/4 cup of water
  •  In this add salt,turmeric and redchilly  powder mix it well
  • Put Mushroom give a mix and close the Lid for 5 mns.
  • Now add the ground masala and close the lid for 5 mns in between give a mix once 
  • If u need Thin gravy you can add little water.
  • Finally garnish with cilantro leaves and serve hot with Dosai,Idli,Roti,Poori,Biriyani and White rice.

 In this same method you can do Egg kulambu-Egg curry also.

10 February, 2011

Egg Cheese Dosai-Kids special

  1. Dosai batter-1 cup
  2. Egg-1
  3. cheese-3 table spoon
  4. salt and pepper-to taste

  • Heat dosai pan.Now make a medium size dosai put oil all around.
  • Break one egg on the dosai and spread over., (Use fork to spread)
  • Let it be for 4mns then flip the dosai.Let it be for 3 mns.
  • Now turn the dosai again, now put cheese and spread over it on dosai,add salt and pepper to taste then close the lid for couple of mns.
  • Serve hot with Tomato chutney.