Friday, January 29, 2010


Boiled Potato - 1
Half of a medium size onion
Green chillies - according to taste
Cumin seeds - 3/4 spoon
Curry leaves & Coriander leaves
Small piece of ginger
Turmeric powder - 1/4 spoon
Sugar - 1/2 spoon
Ready made Bajji mix - 1 cup
Salt to taste
Oil - to deep fry


Heat 2 spoons of oil in a Kadai..add the cumin seeds. Once they crackle, add in the chopped onion, green chillies, ginger, curry leaves & turmeric powder.

Add the mashed potato and salt after the onions become transparent..sauté it for 3 minutes on medium heat. Add the sugar and coriander leaves. Remove it from stove and let it cool.

Make lemon size balls after the masala cools down completely.

Add enough water to Bajji mix and mix it without lumps. Batter should be in dosa batter consistency.

Dip the masala balls in bajji mix and deep fry them on medium heat, till the bonda's become golden colour.

Hot bonda's are ready!

Serve it Coconut chutney or tomato ketchup.

You can
  • Use 1 cup of Besan + Chilli powder(according to you taste buds) + 1/4 spoon asafotida powder + 2 pinches of Baking soda + salt + 1/2 spoon cumin powder instead of Ready-made Bajji mix.
  • Mix everything with water and keep it aside for 5 minutes. Then mix it again without lumps.
  • Use finely chopped & boiled carrots,beans and peas with potato to make vegetable bonda's.
  • Add 1/2 spoon of Garam masala and a spoon of lemon juice in the masala to get a different taste in the masala.
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Wednesday, January 27, 2010

Green Gram Dhal

Green gram - 1/4 cup (~~60grams)
Half of a medium size onion
Tomato - 1
Green chillies - according to taste
Daniya [Coriander seeds] - 1 spoon
Cumin seeds - 1 spoon
Garlic - 2 cloves
Turmeric powder - 1/4 spoon
Oil - 1 spoon
Salt - according to taste
Curry leaves, coriander leaves - to garnish


Dry roast the green gram till you get a nice aroma.

Heat oil in a pressure cooker..make the tempering with daniya & cumin seeds.

Add in the curry leave, chopped onion,tomato, turmeric powder & garlick. After a while add in the roasted green gram with a cup [270ml.] of water.

Cook for 5 whistles. Open the cooker when it cools down, add enough salt and coriander leaves and mash everything coarsely.

Green gram kadaisal is ready.

This will go well with hot rice with ghee/coconut oil.
Mor milakaay or Pickle is the best combination.
This is a very healthy protein rich dish.
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Tuesday, January 26, 2010

Pan Cake

All purpose flour - 1 Cup
Large egg - 1
Milk - 270ml.
Baking Powder - 1 teaspoon
Sugar - 1 1/2 teaspoons
Salt - 1/4 teaspoon

Sieve the flour with salt, sugar & baking powder.

Beat the eggs and mix it with milk.

Add in the flour with egg + milk mixture slowly and mix everything together without lumps.

Pour 1/4 cup of the Pan cake mix on the hot griddle. Flip it once it is on one side.

Take the pancakes from the griddle once you see a nice golden color on both the sides.

Serve it hot with half a spoon of butter, maple syrup or honey.

Kids will love this is healthier as we added milk and egg.
You can make the pan cake mix [flour + salt + sugar + baking powder ] well in advance.
You can make 8 medium pancakes with the given ingredients.

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Monday, January 25, 2010

Beetroot chutney

Beetroot - 1 (Medium size)
Onion - 1/4th of the quantity of Beetroot
Red chillies - 5 (or according to your taste)
Channa dhal & Urad dhal - 1 spoon each
A small portion of Tamarind
Coconut Powder - 2 spoon
Oil - 2 spoon

Peal the skin of the beetroot and grate it. Chop the onions.

Heat the oil in a Kadai..add the channa dhal & urad dhal and fry them till they turn golden colour.

Add the onions, red chillies and tamarind and fry them for a while.

Add in the grated Beetroot and fry till the raw smell goes out.

Finally add in the coconut powder and switch off the stove after 2 minutes.

Once the chutney mixture cools down, add enough salt, little water and grind it to a fine paste.

Beet chutney is ready to serve.

  • This chutney goes well with hot rice as well as Idli, dosai & chappathi.
  • You can add it in you bread sandwiches also.
  • Instead of Beetroot you can use Cabbage or Capsicum.
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Sunday, January 24, 2010

Fruit Cake

All Purpose flour/Maida - 1 1/2 Cup
Unsalted Butter - 115grams
Large Eggs - 3
Sugar - 1 Cup
Dry Fruits & Nuts - 1 Cup
Vanilla essence - 2 Spoons
Baking Powder - 1/2 Spoon
Baking Soda - 1/2 Spoon
Fresh Orange -1


Sieve the flour with Baking soda & Baking powder three times.

Separate the egg whites and yolks.

Cream the butter and sugar till the mixture is light and fluffy.

Add in the egg yolks and vanilla essence and mix well.

Add the flour little by little and mix it slowly.

Beat the egg whites well and add it with the cake batter.

Grate the Zest of the orange and add it..take the orange juice and mix it.

Now mix the dry fruits and nuts in a spoon full of flour and add them into the cake mixture.

Pour the cake batter in a buttered baking pan and decorate it with the dry fruits.

Bake it in a 350F preheated oven for 35 minutes or till a knife inserted comes out clean.

Cool it for 2 hours and remove the cake form the baking pan.

Fruit cake is ready to serve.

Butter and eggs should be in room temperature.

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Curry in a Hurry

(Any) Vegetable - 100grams
Onion - half of a medium size onion
Green Chillies - 2
Tomato -2
M.D.H.Madras Curry Powder - 1 1/2 spoon
Dry coconut powder- 1 spoon
Mustard seed & Cumin seed - 1/2 spoon each
Turmeric powder - 1/2 spoon
Sugar - 1/2 spoon
Salt - to taste
Coriander leaves - to garnish


Cut the vegetable into cubes. ( I have used a chow-chow here)

Chop the onion,tomatoes and green chillies.

Make the tempering and add in the onion,green chilies.

Then add in the vegetable, turmeric powder & salt. Add a cup of water and cook it till vegetable is half cooked.

Now add the tomotoes, curry powder and cook it for another 5 minutes.

Finally add the coconut powder, sugar and switch off the stove. Garnish with coriander leaves.

Curry is ready to serve.

This curry goes well with rice, idli,dosa & Chappaathi.

You can use any vegetable available in your fridge. Most of the time I use the frozen beans which comes in 3 inch pieces.

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Easy Laddu

Besan - 1 Cup
Aaata/ whole wheat flour - 1/2 Cup
Sooji( White Rava) - 1/4 cup
Sugar 1 1/4 cup
Ghee - 3/4 cup
Kismis & Nuts


Roast the aata & sooji in a spoon of ghee till they turn into golden brown.

Roast the Besan in a spoon of ghee till you get a nice aroma.

Roast the Cashew,kismis, Badam in a spoon of ghee.

Add all the ingrdients in a microwave safe bowl and microwave it for 4 minutes.

Make laddus after a few minutes.

Easy laddu is ready to serve.

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Saturday, January 23, 2010

Andra Murukku

"Murukku" is a common snack prepared during the festival seasons in my native place. I used to be an assistant to my Mon helping her out to prepare this yummy dish. its a long procedure back home...
Soaking the rice..powdering the roasted channaa dhal (Pottu kadalai) in stone ural, pressing the murukkus (actually, this is the most painful part) & deep frying.

This time I bought the modern(!!?) murukku press from India..i was in such a hurry while shopping, i never noticed the plates in that press. After coming here, one fine day I decided to make murukku and opened the murukku press..Alas!!! ... the traditional plates, which we always use were missing in this modern machine! The only one i got is the "Star plate" with which i started my experiment.

okay..okay..I will stop here and give the recipe! :)

Rice Flour - 4 measures
Whole Urad dhal - 1 measure
Green chillies - to taste
Asafotida (Hing) powder - 1/2 spoon
Sesame seeds - 1/4 cup
Salt - to taste
Oil - to deep fry

Boil the urad dhal with enough water in a pressure cooker to 3 whistles. (Just like you boil any dhal)

Grind the green chillies and dhal to a fine paste.

Mix all the ingredients except oil, and make the dough. ( You won't need water as the dhal&chilli paste is there..sprinkle some water if necessary)

Put the dough in the Murukku Press and press the murukku in circular motion. ( You can skip this part and directly press in the oil..making round murukku was my passion!! :) )

Heat the oil in medium heat and add in the murukkus..dont over crowd them. Fry till the bubbles in the oil settle down.

Yummy murukku is can store them in an airtight container for 10-15 days, provided it stays for that long! :)

This murukku wont be in exact golden we are adding green chillies, it will be in pale green colour.

Thanks to : My friend Mrs.Vijaya PrasadaRao
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Friday, January 22, 2010

Vegetable Semiya Upma

Semiya (Vermicelly) - 1 Cup
Carrot - 1 (small)
Frozen Peas - 1/4 cup
Onion - Half
Green chillies - According to taste
Red Chillies - 2
Ginger - A small piece
Curry leaves & Coriander leaves
Channa Dhal , Urad dhal - 1 spoon
Musturd Seed - 3/4
Sugar - 1/2 spoon
Salt - to taste
Oil - to taste

Dry roast the semiya till you get a light golden colour.
Chop the carrot finely..add 1/2 cup of water and microwave it for 4 minutes.
Microwave the semiya for 4 minutes also.
Heat the oil and add add the mustard seeds,once they crackle, add the dhals. fry them till golden brown..add in the chopped onions,ginger, slitted green chillies and Red chillies & curry leaves.
Add in the sugar and salt..mix well.
Add the boiled carrots & frozen peas.
Finally add the boiled semiya..mix it well in low heat for 3 minutes.
Garnish with Coriander leaves.
Vegetable semiya upma is ready! Enjoy it with Coconut chutney or Pickle.

Standing time is very important while using Microwave. For example, if you cook something for 4 minutes, don't open the microwave immedietly once the 4 minutes are over. Leave the microwave closed for 2-3 minutes and take the food out.

Semiya won't become saggy as we are cooking it seperately.

You can use your imagination and create the varieties!! :)
You can
  • Add some cumin seed(zeera) & coconut powder while make the tempering.
  • Avoid the veggies and make Plain Semiya upma
  • Reduce the amount of green chillies and add chilli powder , turmeric powder to get a colourful semiya upma.
  • Add chopped fresh beans,corn and capsicum with the veggies.
  • Add some lemon juice in the final stage.
  • Add in the Cinnamon sticks and clove with the tempering and make it as a semiya Biriyani .

You can roast and store the semiya well in advance.

I will add small amount of sugar in all my preperations..from Sambar to Upma. :) Got used to this habit from my mother-in-law. Try it and see the difference.
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Thursday, January 14, 2010



All purpose flour /Maida - 2 Cup [450 grams]
Baking Soda - 3/4 Spoon
Butter - 115 Gram
Sugar - 1 1/2 Cup
Food colour - a few drops.
Oil - to deep fry

Sieve the flour with the baking soda.

Melt the butter and mix with the flour..sprinkle little water and make a soft dough. [You have to knead the dough very for 15 minutes. :) ]

Add 1 1/2 cup of water with sugar and make the syrup. Note the time when the syrup start boiling, and switch off the stove after 7 minutes.

Divide the dough into equal parts. Press each part between your palms and make the badhusha shape. press it with you finger in the centre of each badhusha to get the exact shape.

Heat the oil in medium heat..once the oil is ready, take the pan from the stove and throw the badhushas. Slowly rotate the pan. In a few minutes, Badhusha's will start floating in the oil. At this point keep the pan on the stove and fry the badhushas for 15 minutes or till you get a nice golden colour.

Sugar syrup should not be so cold..keep it in mind and add the badhushas in the syrup..leave it for 5-7 minutes and take them out..arrange in a plate.

In a zip-lock bag, take 2 spoons of sugar and add a drop of red & a drop of Yellow colour. Close the bag and shake it well so that the food colours will be well incorporated with the sugar.

Pour the left over syrup on the badhushas and sprinkle the coloured sugar on them.Yummy Badhusha's are ready to serve.
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Wednesday, January 13, 2010


This blog has been in my mind for years..On this Pongal day, I am successfully starting it. The recipes here I am going to give came to me from my family, friends and internet. This blog will be a place where I can save my recipes and experiences..might be helpful to some of you who will be dare to test & taste them. :)
Expecting your responses...

Wishing you a very happy Pongal with my sweets !!

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