Wednesday, July 24, 2013



Sounds different right. But i am sure most of you know what it is. We all know it as ragi. Ragi is actually the telugu name for kelvaragu. It is the most common millet variety (சிறுதானியம்). In general millets are far more nutritious than the rice/wheat we take. Also, they are are cooked the same way as rice.
Ragi flour is available ready made in almost all department stores. You can have it in many forms. My personal choice is Ragi kool (which used to be my breakfast during school days) and this pakkoda. It is an easy to make recipe. You can have it as a tea time snack and is definetly a healthier option. Now with the rainy season started  having it hot watching the rain hmmmmm.... you just have to experience it.

Sunday, May 19, 2013


முள்ளங்கி சட்னி

This white beauty is a regular in most of our homes. Generally we make sambar with it. Other options like paratha's and salad's are also common. This particular recipe is different, easy to make, goes with rice and is also a substitute to the repeated kuzhambu varieties in our weekly menu. There is yet another variety to this chutney which goes with idly and dosa. Will post that in a while. Happy cooking.

Monday, April 15, 2013


கம்பு தோசை

What is celebration without good food. Its Tamil New Year and lets welcome it in a traditional way. I am in my mom's home for the weekend. She made this dosai for breakfast and insisted that i should atleast taste it as i am not a great fan of these items. You wont believe, i ate so much that, i lost track of how much i ate. It was crispy, soft and tasted so good. I would say it was just perfect and melted in my mouth. So, my friends begin your new year with this healthy and tasty kambu dosai.

Tuesday, April 09, 2013


மோர் குழம்பு 

This gravy is a must in any occasion and i just love it. It is a simple yet, very tasty dish. You can add pumpkin, kasoori methi, ladies finger or paruppu urundai to it. Or you can make it simple only with small onions stil,l it tastes so good. It is a very apt dish for the hot summer.

Monday, April 08, 2013



I wanted to post this recipe for a long time. To me MD was all about stuffing dosa with potato masala until my MIL's mom taught me how to make it. Its Bangalore style and the dosa batter plays the magic here. It has a few extra ingredients serving their purposes like, Bengal gram - for the golden colour, Sooji - for crispness, Aval - for softness and so on...Though it consumes time, making this dish is worth its time. It is a perfect weekend breakfast and yes of course, it tastes yummy.


For batter
Raw rice - 1 cup
Idly rice - 1 cup
Urud dal - 1 cup
Vendhayam - 2 tbsp
Bengal gram - 1/4 cup
Peeled and broken green gram - 1/4 cup
Aval - 1/4 cup
Sooji - 1/4 cup

For chutney to be applied on dosa
Coconut - 1/2 cup
Tamarind - small amla size
Red chilli - 5-6

For potato masala (sagu)
Potato - 3-4 (boiled, peeled and mashed)
Onion - 1 (sliced)
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - to garnish
Oil - 2 tbsp
To temper
Mustard seeds - 1 tsp
bengal gram - 1 tsp
Curry leaf - few
Green chilli - 3-4


For dosa
1. Soak all the batter ingredients at least for 1 hr and grind them together. The consistency should be of the regular dosa batter we make.
2. Let it ferment for 6-8 hrs,
3. Make dosa and sprinkle ghee on the sides. Once it is half cooked spread little chutney and keep the potato sagu. Fold the dosa and serve hot with coconut and pudhina chutney.

For sagu
1. Heat oil in a kadai and add the tempering ingredients.
2. Add onions and turmeric powder. Saute until translucent.
3. Now add the mashed potatoes, salt and mix well. Sprinkle some water if required.
4. Garnish with fresh coriander leaves

Saturday, April 06, 2013


சீரக சாதம்

Variety rice!!! What generally comes to your mind when you say, read or write variety rice is lemon rice, tomato rice, tamarind rice, coconut rice and curd rice. This is yet another variety tastes delicious, spicy and has a few health benefits as well. It is easy to make and is actually an Indian fast food except that it is healthy. This rice is generally prepared with the left over rice the next day.

Friday, April 05, 2013


                                                               PANEER THOKKU

Its holiday season and mom's will have hardtime making different tiffin items for their kids. This recipe is not only easy to prepare but also can be used as a base for a variety of dishes like,
Stuffed dosa
Stuffed idly
Frankie / chapati role (atta/maida)
Pizza, and so on.

Thursday, February 28, 2013


பால் கொழுக்கட்டை (pal kozhukkattai)
                                                                                                                       cooking time:30 minutes

It is a traditional sweet variety. My mom makes this for us on weekends. It tastes so yummy that we literally lick the plate. There are two versions of making this, one with sugar and another with jaggery. I personally love the one with sugar. Making the kozhukkatai takes some time but, its fun when you do it with your family members. That's how we do when we were kids.  All my cousins will assemble in our granny's house for the weekend. Mom will give the prepared "kuzhukkattai mavu" to us to make small round shapes. Half of it goes spoiled since we make toys out of it. It was like alternative clay to us. When ever i make this dish it remembers me the lovely time we all spent together. My most cherished moments!!!

Tomato pachadi


This tangy and spicy dish goes with chapathi, dosa and idly. Its easy to make and and can be done in minutes.

Monday, February 25, 2013



Aappam is a dish basically from Kerala yet known to all south Indians. It’s famous for its soft spongy texture and of course the sweet juicy taste of coconut.  There are quite a few ways to attain the required texture. You can add cooked rice or bread slices. You can also add some yeast to ferment.  The aapam comes good even if u don’t add aapa soda which some might not prefer due to health reasons…. Surprisingly I came to know you can also use Sooji. I got this tip from a chettinad chef. So here comes my yummy aapam in chettinad style. You can have it with coconut milk (mixed with sugar and cardamom powder) or tomato chutney or vadakari. If non vegetarian have it with mutton paya.

Tuesday, February 05, 2013



With summer on its way, here is a recipe to beat the heat ahead. This drink is quite different from the regular sweet and tangy refreshers we generally take. It is a spicy one with cumin as its main ingredient. Apart from being a healthy drink it is a natural alternative to the instant squashes and ready mix powders that are available in the market.



How many of you like upma? I bet there will be very few takers and it will be even less if it’s going to be wheat upma. So what else can we do with wheat flour other than making chapathi’s to make it a part of a regular breakfast. Here is a suggestion “wheat puttu” sweet or spicy…

Wednesday, January 30, 2013


                                                                                                                    COOKING TIME: 30 Mins
                                                                                               SERVES :3 - 4



 Paniyarams are generally made with Idly/Dosa batter. This recipe is a unique one as I have replaced it with gram flour which is a  healthier substitute. Adding Egg to this innovative dish is an additional challenge. This dish can also be  served as a tea time snack apart from being a tiffin variety. This is recommended as a substitute to "Junk" food that children generally prefer. Its an easy dish that can be made in a jiffy using basic ingredients. It tastes even better when accompanied with coconut chutney.


Bengal gram flour
1 cup
1 (large, chopped)
Green chili
1(medium ,chopped)
Garam masala
Curry leaves,
Coriander leaves
few (chopped)
Coriander powder
Chili powder
For taste
To fry

  • In a bowl mix gram flour and water with hand to Idly batter consistency without any lumps.
  • To it add chopped onions, green chili , coriander leaves and curry leaves.
  • Then add salt, red chili powder, coriander powder and garam masala. Mix them well.
  • Beat three eggs and pour it in the Paniyaram mix. Once again mix them all together. Egg Paniyaram batter is ready.
  • Heat a non-stick paniyara kadai. Coat each well with little oil.
  • Now, pour the batter in to each well to half its height. Let the paniyarams cook in medium flame for one minutes. Now flip over and let them cook for another 2 minutes.
  • Serve hot with coconut chutney.