Wednesday, December 9, 2015

Vangaram Dried Fish fry


Vangaram Dried Fish ( Any Fish) - 12
Chilli powder - 1 tsp
Salt a pinch 
Turmeric powder - 1 tsp
Lemon Juice - half a lemon + 1 tblspn
Onion - 1 sliced
Curry leaves - 1 spring
Oil for shallow frying


Take the dry fish and soak them in water for 20 mins. Now clean them well to remove excess salt and dirt.

Mix that with chilli powder, turmeric powder, salt, lemon juice.

Heat oil and add in the fish. Fry it for 5 mins on either side till it is cooked and golden.

Now remove them to a plate. In the remaining oil, add in onions, curry leaves and saute for a min.

Squeeze in 1 tblspn of lemon juice and mix well.

Spoon this over the fried fish and serve with rice.

Thursday, August 27, 2015

Thaen mittai


Rice - 1
cup ( I used idli rice)
Whole Urad dal - 1/4 cup
Orange Red Food Colouring as needed
Oil for Deep frying
Sugar - 1 cup
Water - 1/4 cup


Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue. 

Now add some food colouring to it and mix well. The batter should be thick.

Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.

Now heat some oil for deep frying.

Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.

Now dip the fried sweet in sugar syrup and soak it for 2 mins.

Drain it and serve.


1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)You can store this in a air tight container for 2 to 3 days.

Wednesday, August 26, 2015

Puli inji

  1. Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
  2. Finely Sliced Small Green Chillies – 3 or 4
  3. Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
  4. Tamarind – Lemon sized ball
  5. Turmeric Powder – 1/4 tsp
  6. Red Chilly Powder – 1/2 tsp
  7. Fenugreek Powder (Uluva) – 1/4 tsp
  8. Oil – 1 tbsp
  9. Salt – to taste
  10. Water – as needed
For Seasoning
  1. Oil – 1 tbsp
  2. Mustard Seeds – 1/4 tsp
  3. Dry Red Chillies – 4 or 5
  4. Curry Laves – A sprig
Preparation Method
  1. Dissolve the tamarind in 1 cup of warm water and extract the juice.
  2. Heat 1 cup of water  in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
  3. Filter the jaggery syrup for any particles and keep aside.
  4. Add the tamarind juice to the filtered jaggery syrup and bring to a slow  boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
  5. Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
  6. Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
  7. Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
  8. Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.

Wednesday, March 4, 2015

Javvarisi Vadam

Javvarisi Vadam
Javvarisi (Sago) – 2 cups
Rice flour – 2 tablespoons
Green Chillies – 4 Nos
Asafotida Powder – ½ teaspoon
Salt – 1 teaspoon or as per taste
Lemon juice – 1 tablespoon
Water – 6 cups
Soak javvarisi for about 6 to 8 hours or over night.
Next day morning you can make the koozh.
Grind green chillies and salt to a fine paste.
Put a thick bottomed vessel on the stove and pour the water and bring to boil. When it starts boiling, add the soaked javvarisi and stir well. Mix the rice flour in little water and make a thin batter and add to the javvarisi along with ground green chilli paste. Add lemon juice also and stir continuously till the javvarisi is transparent.
The Koozh should be of pouring consistency. If it is too thick, then add enough hot water to make it loose. If it is too thin, just add little rice flour mixed with water and make it to a right pouring consistency.
Spread a clean plastic sheet in the terrace or backyard where you get sun light. Take out a small round spoon of this batter (use round size spoon) and pour it on the sheet. It will get spread round on its own. Finish all the batter like this.
Dry it for the whole day. When it is dried well, store it in a container.
Whenever you want, deep fry it in hot oil. Goes well with any type of rice items like sambar sadam, rasam sadam and variety rices.

Wednesday, September 24, 2014

I tried making a cake for my hubby's didnt turn out very perfect but for the 1st time i feel very happy to see the final out come i knew that i need to practise alot to get them perfectly.i just wanted to share my blog.

Straw berry cake                                                                                               Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 4 egg whites
  • 1/3 cup canola oil
  • 1 cup frozen unsweetened strawberries, thawed
  • 1/2 cup water
  • ICING:
  • 1/3 cup butter, softened
  • 2-1/3 cups confectioners' sugar


  1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended.
  2. In a small bowl, mash strawberries in their juice. Set aside 3 tablespoons for icing. Add water and remaining berries to the batter; mix well.
  3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, combine butter and reserved strawberries. Gradually beat in confectioners' sugar until light and fluffy. 

Friday, April 25, 2014


Paniyaram is a sweet dish made with rawa. This sweet is made in our house on festivals like Tamil New year and Deepavali. U can try this snack anytime … I would like to share with u the recipe of paniyaram , which I made this weekend.

Rava or sooji- 1 cup

Maida-3/4 cup
Elachi powder-1/4 tsp
Oil for deep frying


Mix rawa with water(thick paste so that no water stands on top) for half an hour. Be careful to add very little water so that batter doesn't become too watery.Add sugar , maida and elachi powder to the rawa paste. Mix it well and add little water if necessary. The batter should be thick like vada batter.
Heat oil in kadai and pour the batter with a ladle( smaller than the one u use for dosa) one at a time. When it becomes light brown turn over.

Friday, November 29, 2013


  • Idiyappam

    Rice flour - 1 cup
  • Salt - a pinch
  • oil-1tsp
  • Method:
    Bring two cups of water to boil. Add a pinch of salt and a teaspoon of oil to the boiling water. Put one cup of flour in a bowl. Add the boiling water little by little and stir with a wooden spoon. Make a soft dough.
    Grease idiyappam plate. Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise. Steam it for 5 minutes.
    This is the plain idiyappam.
    you can serve it with any kurma