Archive for August, 2007


Akkaravadesil is my entry for JFI Rice event hosted by Sharmi of Neivedyam.

Click here for the recipe



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My entry for Srivalli’s Microwave Easy Cooking Series

The Maharani of Sweets – Theratti Paal


Recipe has been posted earlier here.

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This thogayal can be mixed with white rice or can be had as a side dish for curd rice.

Preparation time : 15-20 minutes

Serves : 2

Ingredients :

  • Pudina leaves – 1 small bunch
  • Curry leaves – 3 twigs
  • Ginger – 1 inch piece.
  • Urad dal – 2 table spoons
  • Red Chillies -2 no
  • Green chillies -1 no
  • Mustard – 1 tea spoon
  • Oil – 1 tea spoons
  • Salt – to taste

Method :

  1. Wash the pudina leaves and curry leaves ,drain well.
  2. Wash and Chop the ginger into small pieces.
  3. Heat two tea spoons of oil in a kadai.
  4. Put the pudina leaves, curry leaves and fry for 2 minutes.
  5. Before removing it from fire add ginger to it.
  6. Keep this aside and allow to cool.
  7. Now add 2 tea spoons of oil in a kadai and put mustard, after it splutters add the urad dal, red chillies and fry till golden.
  8. Add green chillies.Remove this from fire.
  9. Now first grind this coarsely and add the pudina,curry leaves and ginger to this, add salt and grind smoothly, by adding a little water.
  10. Store in an air tight container in the fridge and serve with rice or dosas.


I mix this with curds and serve as a pachadi(dip, raita)

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jihvarice.jpgUrad dal vadai is made in the same way as the recipe already posted for thayir vadai. The only difference is to make a hole in center before frying. Soaking in curd is optional.

For details of pooja and Kozhukattai recipes click here.

For Raw Rice Idlies click here.


I have prepared the appams in a kadai,(the big ones) as well as the appa kuzhi (small ones).



  • Raw Rice – 1 cup
  • Urad dal – 1 teaspoon
  • Grated coconut – 2 table spoons
  • Jaggery – 3/4 cup
  • Cardamom – 1 no
  • Oil – 1 cup for deep frying


  1. Wash and soak the rice and urad dal for 1 hour
  2. Grind to a smooth paste adding very little water.
  3. Add the jaggery and coconut and grind to mix well.
  4. Add cardamom powder.The batter should be like dosa batter.
  5. Heat oil in a kadai on a medium flame and pour ladle full of batter in the center of the kadai.
  6. Smear oil on the appam using the chattuvam (slotted spoon). Once the appam rises turn slowly. cook both sides till brown.
  7. Drain the oil and take out on a kitchen paper.

You can also make the appams in a appa kuzhi.

This appam is my entry for JFI Rice event hosted by Sharmi of Neivedyam. I’ll post the pictures when I prepare the prasadam tomorrow.

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I have been baking these cookies or ghee biscuits alteast once a month for the past 25 years. Some times for my hubby and children, most of the time for my relatives and friends. Baking has always been a passion for me, there is nothing as delightful as making a car shaped cake for your kids or taking a bite off delicously melting cookies.

My mother used to make cookies in her old biscuit maker, placed on the stove with sand in the lowest campartment, biscuits in the middle and charcoal on the top. With some experience and experimentation, I have made a few changes to the recipe like using ghee instead of butter and omitting soda. Over the years many people have enjoyed these cookies that I bake. But the recipe received its ultimate seal of validation when Sunil, a chef at Taj and Anupama, his wife a professor in a Hotel management school said that my cookies are the best they have ever tasted. :DYay!!!

Choco chip cookies and Super soft idlies smeared with Mulagai podi are my entry for Anupama’s picnic event.


  • Maida – 3 cups
  • Sugar – 1 and1/4 cup
  • ghee – 1 cup
  • milk powder – 1 cup
  • Dark chocolate chips or gratings – 1/2 cup



  1. Grind the sugar to a fine powder.
  2. Mix ghee, sugar, milk powder and maida in a big bowl.
  3. Knead for 10 minutes till it blends well to form a ball.
  4. Now add the choco chips and mix well.
  5. Some chocolate will combine with the dough and give a light chocolate colour.
  6. Shape on your palm into 1 and 1/2 inch rounds. Place this biscuits on baking tray and bake in a pre heated oven in the convection mode at 230degree centrigrade for 9 minutes.
  7. You can also shape the biscuits using biscuit cutters.
  8. Store in air tight container and carry for your picnic.

Prepare idlies and mulagai podi as per the recipes.

In a plate mix mulagai podi with til oil and spread it on both sides of the idlies. It is easy to serve idlies in a picnic.


PS: I just noticed that we have touched 100 posts and this is 101!

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Plagiarism can be very entertaining at times – I think I quite like the bit where one is negotiating and putting pressure on the person who grabs your content and uses it without attribution. Perhaps it has to do with my social science background where even if an “a” written or professed by someone is to be borrowed, one needed to attribute with the minutest of details of authorship that go beyond the author’s name.

What was entertaining about today’s brush with plagiarism was the fact that it actually resulted in a new recipe – workable or not is of course a different question.

The plagiarised post by Nausheen initially resembled this recipe from the Yum blog word to word and used the pics , but then it progressively changed with every comment I left at regular intervals.

The proportions of the three flours used for making Pani Puris first changed drastically. Then poor wheat flour was shown the door. In the next edit the quantity of maida dropped and Kabuli Channa gave way to sprouts. Subsequently dates went thrown out of the pani and the whole spices substituted with powdered ones. A pic was removed. The most innovative edit of course was the inclusion of soda in the recipe.

Here’s the link:


Update: She seems to have removed the post and interestingly also turned off comments on her blog.

I have no idea what state this is in right now. The last I saw the recipe had changed but she had retained one pic from my post.

I dint even want write about this today (thinking that perhaps she did it out of ignorance) – but I seek attribution want her to remove that pic, even if her blog may be small and even if this may be insignificant to my larger goals in life. Repeated requests in comments dint work (she deleted most religiously) and hence this post.

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With three birthdays and so many festivals in the month of aadi, There were too many heavy lunches. So last sunday I prepared a pathiya sappadu (saatvik khana – read healthy food that’s nice to your digestive system).It took just 15 minutes. So I am sending to Shaheens Express cooking event. I prepared Milagu kuzhambu (Black Peppercorns and Tamarind Gravy), Paruppu thogayal (a paste made of Lentils), Plain rice, pappad, Varutha Manathakali and Veepampoo (Roasted Black Nightshade and Neem flowers).


For Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

  • Tamarind – lemon sized
  • Coriander seeds – 2 teaspoon
  • Black peppercorns – 2 teaspoons
  • Red chilli – 1 no
  • Channa dal – 2 teaspoons
  • Urad dal – 2 teaspoons
  • Hing – a small piece
  • Oil- 2 teaspoons
  • Curry leaves 2 twigs

For Paruppu thogayal (Lentils Paste)

  • Toor dal – 1 cup
  • Red chillii – 1 no
  • Oil 1 table spoon
  • Hing – a small piece
  • Salt to taste

For plain rice

  • Rice – 1 cup
  • Water 2 and 1/2 cups

For the varuvals (roasted items)

  • Manathakali vathal (Black Nightshade)- 2 table spoons
  • Veepampoo (Neem flowers) – 2 table spoons
  • Ghee 2 table spoons
  • Salt to taste


  1. Heat 2 and 1/2 cups water in a small Hawkins Ventura cooker.
  2. Wash the rice, drain well and add to the boiling water, close the cooker.Takes around 5 minutes to cook
  3. Soak tamarind in hot water.
  4. In a kadai heat 2 teaspoon oil and fry coriander seeds, channa dal, urad dal, peppercorns, redchilli and hing till golden.
  5. Add curry leaves and fry for a moment and transfer to a plate.
  6. Heat 1 table spoon oil and fry toor dal, red chilli and hing till golden, stirring continously.
  7. Transfer to a container and leave to cool.
  8. Extract juice from tamarind adding 1 and 1/2 cup water, add salt and bring to boil in medium flame.
  9. Grind the fried items for milagu kuzhambu in to a powder and add to the boiling tamarind water and mix well.
  10. Let it boil for a minute and transfer to a serving bowl.
  11. Add salt and grind the toordal to a powder and add 1 cup water and grind furtherto a smooth paste.
  12. Add more water if required and transfer to a serving bowl.
  13. Heat 1/2 tablespoon ghee in a small kadai and fry the manathakali vathal (black nightshade) till it puffs. Add salt and transfer to a small cup.
  14. Heat 1/2 table spoon ghee in the same kadai and fry the veepampoo (neem flowers) till slightly black.Add salt and transfer to a cup.
  15. By now the rice will be ready with pressure released.
  16. Serve all these items with papads made in the microwave.

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