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Monday, May 30, 2011


Ammini kozhukattai or arisi maa (maavu) kozhukattai are mini delicacies which are made often by my MIL and everyone at my in-law's place would prefer to have it with pickles. These are healthy, cute evening snacks.

This is also offered to Lord Ganesha (pillaiyaar) on Vinayaga chaturthi day.


Rice flour - 1 cup
Water - 2 cups
Salt - 1/2 tsp.
Gingelly oil - 1/4 tsp.


Oil - 1 tablespoon
Mustard seeds- 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 1 or 2
Hing - a pinch
Scraped coconut - 2 tablespoons
Curry leaves - a sprig
Idli molaga podi - 2 tsp. (FOR SPICY VERSION)


Boil water with salt and oil. Add the rice flour and stir quickly without any lumps, till it forms a dough. Allow it to cool. Knead well. Grease your hand with oil and make small marble - sized balls out of it.

Grease idli plates with a drop of oil, and arrange the balls as shown in the picture.

Steam cook for 10 - 12 minutes. Allow a standing time of 5 minutes. The surface will be glossy if done properly.


Heat oil in a kadai, temper with the given ingredients, add the steamed balls and mix gently.


Heat oil in a kadai, temper with the given ingredients, add idli molaga podi, steamed balls and mix gently.

Monday, May 23, 2011


This stir fry tastes good without garam masala and onions. However, onions, garlic and garam masala are optional.


Baby corns - 20
Oil - 1 tablespoon
Urad dhal - 1 tsp.
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Sambhar powder - 1 tablespoon
Coriander powder - 1 tsp.
Salt - as per taste
Chopped coriander leaves - 2 tsp.


Slit the ears lengthwise, with a knife, without damaging the corns inside. Remove the silk thoroughly.

Wash and chop baby corns to 1/2" round pieces. Boil them in water alongwith salt and turmeric powder. When done, drain the water completely.

Heat oil in a pan, temper with urad dhal and when they turn golden brown, add the jeera (cumin seeds), sambhar powder and coriander powder. Give a quick saute without burning and immediately add the boiled baby corns. Saute well till all the ingredients mix well uniformly. Add the coriander leaves, and give a saute. Serve hot with phulkas and pooris.

This also goes well with South Indian thali.

Friday, May 20, 2011


Nungu, ice apple in English is the tender fruit of palm. They are translucent jelly like kernels of the palm, packed with nutritional and medicinal values. The treasure fruit is a boon during summer, with amazing cooling effect.

While we travel on road, my grandpa used to buy this in plenty. There will a spoonful of juice inside the kernel and we will be very cautious in getting the kernels intact.

The jelly like fruits after peeling the skin. Generally, we eat nungu in this form.


Nungu fruit (ice apple)- 4
Chilled milk - 3 cups
TSR rose syrup - 4 tablespoons

NOTE: Do not add sugar as the rose syrup has high sugar in it.


Peel the skin of the nungu.

Cut 2 nungus into small pieces. Add a spoon of rose syrup and mix well. Keep aside and use this for the topping.

Blend the remaining nungus in a mixie. Now pour in the milk and rose syrup. Blend again for 10 seconds. Top with the colourful nungu pieces. Serve chilled.

Wednesday, May 18, 2011



Papaya diced - 2 cups
Chilled milk - 1 cup
Panamkalkandu (Palm candy) - 4 tsp.
Honey - 2 tablespoons
Ice cubes -3 (optional)


Boil and cool milk. Crush panamkalkandu.

Wash, peel, de-seed and dice papayas to cubes. Reserve some for topping.

Blend papayas in a mixie till smooth alongwith panamkalkandu. You can also add crushed ice cubes while blending. Add chilled milk and whip for 20 more seconds.

Transfer it to glasses. Top with papaya cubes and honey. Serve chilled.

NOTE: Smoothies are slightly thick in texture. However, if you want to have a milk shake, some more milk and palm candy can be added.

Wednesday, May 11, 2011


This is a popular side-dish for idlis and dosas in Tanjore region. Brahmins from that region also prepare this side dish without onions. This is also a speciality dish in South-Arcot district. I made this as a side dish for chappathi and it tasted awesome. However, if using as a side dish for idlis and dosas, it can be diluted with little water.


Moong dhal - 2 tablespoons
Potatoes - 3 (medium sized)
Onion - 1
Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few


Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potatoes and mash it roughly. Chop onions.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add chopped onions and saute well. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the groung paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with idli and dosas.

Thursday, May 5, 2011



Cauliflower florets - 1 cup

Broccoli florets- 1 cup
Baby corn - 8

Tomato - 1 (chopped)

Carrot - 1

Shelled peas - 1/8 cup

Cumin seeds - 1 tsp
Turmeric powder - a pinch

Sambhar powder - 1 tsp.

Pepper powder - 1/4 tsp.

Salt - to taste

Oil - 1 tsp
Butter - 1 tsp.

Coriander leaves - few


Wash and clean the cauliflower and broccoli and cut into medium sized florets. Chop carrots to lengthy pieces. Cut baby corn to finger long pieces. Dice tomatoes. Shell peas.

In a kadai, heat oil and butter, add cumin seeds and turmeric powder. When cumin seeds splutter, add the sambhar powder and give a quick saute taking care not to burn the powder. Immediately add chopped tomatoes and pepper powder. Saute well. Add all the veggies alongwith salt. Sprinkle water, close the lid, simmer the stove and allow it to cook for about 10 minutes until the vegetables are cooked but crunchy. The vegetables should be crunchy and should not be overcooked. Garnish with coriander leaves and serve hot with rice or chappathis.

Monday, May 2, 2011



Raw banana - 2
Turmeric powder - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Salt - as per taste
Chilli powder - 1 tsp.
Garam masala - 1 tsp. (optional)
Oil - 2 tablespoons


Peel and chop raw banana to 1/2" thick discs. Put it in a bowl of water to prevent oxidation.

Half - boil the banana disks in water alongwith salt and turmeric powder. Drain the water completely.

Heat oil in a non stick pan or tawa, sprinkle chilli powder and garam masala all over the tawa and place these half boiled bananas gently.

Similarly, sprinkle garam masala and chilli powder on the top side also. When crisp on bottom flip it to the other side and fry till crisp. Temper with cumin seeds and mix well without breaking the discs. Goes well with any mixed rice.

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