Saturday, September 10, 2016

Cheppankizhangu varuval(Arbi fry)

Cheppankizhangu varuval(Arbi fry)
Seppan Kizhangu – 4 nos.
Red chili powder – 1 tsp
Jeera powder – 1 – 2tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Salt to taste
Oil for pan fry
  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.
  • Add finely sliced taro to the mixture by sprinkle some water.
  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).
  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.
  • Garnish with fried curry leaves on top.
  • Serve it hot & enjoy !

Sunday, August 28, 2016

Dates kozhukattai

Rice flour 1 cup
Dates - 10
Jaggery ( powdered ) - 1/4 cup
Rice flour - 1 cup
Salt - as needed
Ghee - 1 tsp
Oil - 1 tspmodak recipe, how to make ukadiche modak, steamed modak recipe


1. Boil 3/4 cup of water with salt, oil in a pan. 
2. When water starts boiling, add rice flour, stir.
3. When flour is cooked, cover with a lid, switch off stove.
4. grind the dates.
5. Boil jaggery with 1/4 cup of water in a pan to a syrup.
6. Add dates, ghee, stir well and when contents thicken, swicth off stove.
7. Stuff dates set aside.
8. Take a small ball of dough, and shape into a cup.
9. Place stuffed dates, cover and set aside.
10. Repeat the process.
11. Steam kozhukattais for 10  minutes.

Oats kozhukattai.


  • Oats – 1 cup
  • Rice flour – 1 cup
  • Coconut gratings – 1/2 cup
  • Salt – 1/2 teaspoon or as per taste
  • For seasoning:
  • Oil – 2 teaspoons
  • Mustand – 1/2 teaspoon
  • Bengal gram dhal – 1 teaspoon
  • Onion chopped – one to two tablespoons
  • Curry Leaves – few
  • Pepper powder – 1/2 teaspoon
  • Idli Milagai Podi – 1 teaspoon


  1. Grind the oats to a fine powder and mix with rice flour. Add salt and coconut gratings. Bring two cups of water to boil and add little by little to the flour and make a soft dough (like chapati dough). Make lemon size balls and keep it aside.
  2. In a thick bottomed vessel pour enough water (say about 5 to 6 cups) and bring to boil. When it starts boiling, gently drop 3 to 4 balls. Reduce to heat to medium. Allow to cook for two minutes. Then add another 4 balls. Repeat this till you finish all the balls. Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also. Remove from stove and take out all the balls from the water.
  3. Put a kadai on the stove and add oil. When it is hot, add mustard seeds. When it pops up add bengal gram dhal and fry till it turns light brown. Then add chopped onion and curry leaves and fry for a while. Then add the cooked balls and sprinkle the pepper powder and Idli Milagai Podi and mix well.
  4. Remove from stove and serve as evening snack.

Saturday, August 27, 2016

Sweet kulizhi paniyaram

Sweet kulizhi paniyaram
Paniyaram is a popular South Indian snack item and it is served as evening tiffin or Breakfast
1 and half cup Idly Batter 
1/4 cup Jaggery Powdered (or)panai vellam
A pinch Cardamom Powder 
2 tbsp Grated Coconut
   Take Idly batter in a large mixing bowl.Add the powdered jaggery,cardamom powder,grated coconut and mix well.Heat the paniyaram pan and grease the pan with little oil.
Pour little batter into the each whole in the pan.Then cover and cook for a while.
Open the lid and you can see the small holes on top. The paniyaram also cooked well,now you can turn the other side and again start cooking.
Slowly take out the cooked Paniyaram from the pan and you can see both the side are golden brown.Our Sweet Paniyaram is now ready serve with coconut chutney.

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.