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January 30, 2009



We generally do this in weekends for dinner.Its a favourite tiffin for all of us.Here i’ve mentioned the recipes of four different types of paniyaram.First variety is of tanjore special which my MIL used to do (Both sweet and spice versions) .Then comes the recipe of a paniyaram which we tried,after eating in a restaurant.Finally the one which is my mom’s special.

 Sweet Paniyaram(Jaggery Paniyaram)




Par Boiled Rice / Idly Rice 1.5 cups
Toor Dal 2 tbsp
Fenugreek 1 tsp
Jaggery 1.5 cups
Salt a pinch
Cardamom seeds 4 nos
Oil To cook


  • Wash and soak the rice,toor dal and fenugreek seeds for 2 hrs.
  • Grind it together in mixie by adding little water in between( batter should be little loose).
  • Add the cardamom seeds while grinding.
  • Take the batter in a bowl and add the powdered jaggery to it.Mix well.Make sure the jaggery is dissolved completely.
  • Heat and grease the Paniyaram pan(skillet) with oil .Scoop with spoon off way each hole!
  • Keep in high flame and cook for 2 mins by closing with a lid.
  • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
  • Again cook in low heat to make sure they cook all the way through.
Serve hot!!

Spicy Paniyaram(Kaara Paniyaram)



  • Par Boiled rice/Idly rice – 2 cups
  • Channa dal – 1  handful ( 1/4 cup)
  • Toor dal & urad dal –1/4 cup 
  • Red chilly – 6-8 nos
  • Asafetida – 1 tsp
  • Salt – to taste
  • Curry leaves – 1 – 2 sprig (chopped)


    • Wash and soak the rice and dal varieties separately for 2 hrs.
    • Coarse grind the rice along with red chilly,salt and hing in a mixie by adding little water in between(should be like semolina/rava).
    • Then coarse grind the dhal by adding little water.
    • Mix the ground rice & dhal well.
    • Heat and grease the Paniyaram pan with oil .Pour the batter in each mould till half – full.
    • Keep in high flame and cook for 2 mins by closing the lid.
    • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
    • Again cook in low heat to make sure they cook all the way through.
Tastes great!! No side dish is required!!

KAARAPPAM(Restaurant style)

My MIL tried this after we had it in a restaurant.It came out well.Very easy to make and simple ingredients!!



  • parboiled Rice / idly rice  - 2 cups
  • Toor Dal – 2 tbsp
  • Fenugreek Seeds – 1 tsp
  • Salt – To taste
  • Water – To grind
  • Pepper – 1 tsp
  • Jeera / cumin seeds – 1 tsp
  • Small pieces of coconut – 1 tbsp


  • Wash and soak rice,dal with methi seeds for 2 hrs and grind it like a dosa batter.
  • We made the batter in the morning and kept for 7-8 hrs to ferment.
  • Add the pepper,jeera and coconut pieces into it and mix well.
  • As usual, grease the paniyaram pan with oil and Scoop with Spoon off way each hole .
  • Cover and cook for 2 mins.Flip it and again cover cook for 2 mins.
  • It consumes very less oil ,at the same time it is very crispy.

Serve hot with fried gram dal and tomato chutney!!

Iam very happy in sending this to srimathi’s chettinad vegetarian cuisine.Hope she’ll accept this:)


This is my mom‘s paniyaram recipe. I just love this.I like this more than all the above said ones.Last week when i was with my mom, she made this just for me :)I know this one has been blogged many times by different people in the blogosphere. I decided to post it anyway . The recipe is pretty straight forward.

To the leftover dosa batter add chopped onions, green chillies, curry leaves and grated ginger. Add the seasoning of mustard seeds and urad dal.Heat Paniyaram chatti (skillet). Fill the moulds with oil. I usually add little oil / ghee and add more if required. Cover the skillet. Cook the paniyarams on both sides.
Serve hot with fried gram dal /Pottu kadalai chutney .


  • Popularly known as the “medicinal sugar”, jaggery has various health benefits to help in overall wellness of a person.
  • Jaggery is a pure, wholesome, unrefined whole sugar which contains the natural goodness of minerals and vitamins.
  • Produced from sugarcanes, jaggery is a healthy alternative to white refined sugar.
  • Given below are some reasons why jaggery should be included in one’s diet.
  • Jaggery has sucrose and glucose but along with that, it also has good amount of minerals and vitamins needed for the healthy functioning of the body.
  • While diabetic people are often advised replacing sugar with jaggery, you need to be careful as the latter may cause sudden spike of blood sugar levels.
  • Jaggery is also known to be a good source of magnesium which in turn helps in relieving fatigue along with relaxation of muscles, nerves and blood vessels. It thus helps in relieving the symptoms of asthma, migraine, tension and soreness in muscles.
  • Jaggery is also a good source of potassium and this along with low amounts of sodium helps to maintain blood pressure and reduces water retention.
  • Not to forget, jaggery is very good for anemic people as it is a good source of iron that helps in increasing hemoglobin level in the body.
  • It is also a very good source of manganese and selenium and thus acts as an antioxidant scavenging free radicals from the body.
  • In addition, jaggery also possesses moderate amounts of calcium, phosphorus and zinc. Jaggery thus helps to maintain optimum health and it also helps in the purification of blood, along with preventing rheumatic afflictions and disorders of bile.
  • Karippatti kaappi, or a palm jaggery coffee doesn?t have any trace of coffee, but has karippatti as main ingredient, with variable ingredients like tulsi leaves, pepper, thippali or Indian long pepper. The preparation is indeed very simple.  karippatti and water are taken in a vessel and heated till boiling. Add the other ingredients. Boil till the karippatti pieces dissolve completely. Drink it warm. A quick fix medicine for common cold, cough etc, it dissolves mucus and clears the throat.
  • Sometimes sugarcane jaggery (juggery) too is used for same purpose, but is far less effective. Why is it healthy?
    Jaggery, being a wholesome sugar, without doubt is rich in the vitally important mineral salts: 2.8 grams per 100 grams, that is to say 28 grams per kilogram, while only 300 milligrams per kilogram is found in refined sugar. 
    Magnesium strengthens the nervous system & potassium is vital to conserve the acid balance in the cells and combats acids and acetone.
    Jaggery is very rich in iron, which, a composite of hemoglobin prevents anemia.
    • Looking at the high nutritional value of jaggery and its numerous health benefits, one should eat this regularly to enhance one’s overall health.


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January 27, 2009


Hi frnds,
Iam back from my mom’s home.I had a great time with my parents and sis:).I learnt some dishes from my mom.Let me start with this sambar.Yesterday I did this sambar for idli.It tasted great!!I was very happy becoz my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy sambar:)



  • Tomato – 4 nos(I used bangalore tomato)
  • Asafetida/Hing – a pinch
  • Salt – To taste
To grind:
  • Grated Coconut – 1 tbsp
  • Fried gram – 2 tsp
  • Green chilly – 2-3 nos
  • water – to grind
To temper:
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Big onions – 2 nos(slice cut)
  • Green chilly – 2 nos(slit cut)
  • Curry leaves – a sprig
Coriander leaves – To garnish
  • Boil the tomatoes and grind it well to make a smooth paste(my mom doesn’t grind it.She just mashes it with mathu).Keep aside.
  • Grind all the items given under “to grind” and set aside.
  • Heat  a kadai with oil and add mustard seeds.pop it and add urad & channa dal,curry leaves. Fry for a min.
  • Now add the onions and chillies.Saute for a min .Add some water and cook by covering with a lid .
  • Once the onions get cooked,add the mashed tomato and ground mixture.Add a pinch of hing.
  • Boil it for 5-7 mins and add some water if required.
  • Garnish with coriander leaves .
It tastes divine with idly by adding sesame oil!!
Note: Plz note that i’ve used 4 green chillies in total.2 nos to grind and 2nos to fry.



  1. Tomatoes are low in calories and are packed with nutrition, especially when they are fully ripe.
  2. For example, red tomatoes contain up to four times the amount of beta-carotene as green tomatoes.
  3. Tomatoes provide an excellent source of vitamins C
    and K, carotenes (especially lycopene), and biotin.
  4. They are also a very good source of vitamin B6, niacin, folic acid, fiber, and pantothenic acid. 
  5. Due to the high content of lycopene that tomatoes contain, they have increasingly received a lot of attention as a health food.
  6.   Studies have shown that the red carotene
    (lycopene) is extremely protective against breast, lung, colon, prostate, and skin cancers. 
  7. Studies also found that tomatoes lower the risk of heart disease, cataracts, and macular degeneration.  

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January 22, 2009

Kutty Break Plz:)

Hi frnds,
Iam in my mom's place.A stay for 5 days.Not able to post any new recipes:(Miss all ur ntries too:(
Catch u all next week with some new dishes from my mom's kitchen.Love u all and ur comments!! I've posted 7 different recipes for this week.plz have a look at it.Hope they'll be useful to u all!!

These are the links for the 7 recipes:-

Mini besan ladoo
Besan sambhar
Veg kurma for chapattis
Onion chutney/Vengaya molapdi
Rice dosa / Koozh.

THANKS for ur support and encouragement.Expecting the same in future,
Take care gals,
Bye for now:)

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January 19, 2009


Very simple and easy to make breakfast recipe.I’ve given two different methods.Do refer both..
For batter:
  • Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
  • Salt – to taste
  • Water – To grind
To Temper:
  • Oil- 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal  -  1 tsp
  • Curry leaves – 1 sprig
  • Big onions – 2 nos(Finely chopped)
  • Green chillies – 2 nos(Slit cut)
  • Ginger – 1 inch size (finely chopped)
  • Wash and the soak the rice for 2 hrs.Grind it to a smooth paste by adding water in between.
  • Let it ferment overnight or a minimum of 10 – 12 hrs.
  • This batter should be watery.So add water before making dosa.
  • Heat oil in  a kadai and temper all the items .Now add the chopped onions , green chilly & ginger.saute till they are transparent.Add everything into the batter .Mix well.
  • Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
  • Cook it for 1 min(the sides will come out) and flip it over.Again cook for 1-2 min.
  • Remove once it gets cooked.
Hot n Crispy rice flour dosa is ready!!
It tastes divine with Tomato – channa dal chutney.
DSC00766 DSC00765
ALTERNATE METHOD (Instant Rice Flour Dosa)_
The above said dosa can be done using ready made rice flour instead of grinding the batter.Can make dosas instantly.
The only change is , dissolve 1 cup of rice flour in 3 cups of water(add more if reqd) by adding salt(make sure there are no lumps).Add half a cup of buttermilk.If it becomes too watery add rice flour and vice versa.
Now add all the tempering items as mentioned above and make dosas.The Problem is that dosa may get cracked and looks dry (BUT IT  DEPENDS ON THE QUALITY OF RICE FLOUR).


Whenever we have this dosa as a dinner or breakfast,we prepare koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

  • Rice batter – 1 cup
  • water – 4-5 cups(depends)
To temper:
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 2 tsp
  • Asafetida /Hing-1/2 tsp
  • Curry leaves – 1 sprig
  • Red chilly – 2 nos(pinched)
  • Coconut oil – 1 tsp
  • Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
  • Now add the water and bring it to boil.Pour the batter into it.
  • Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.
  • Cover cook it for 5 – 10 mins by stirring in between.
  • Once it gets cooked add the coconut oil .
  • Let it cool a little and serve warm!!
ALTERNATE METHODS (Instant Rice Flour Koozh)
  1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
  2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.
  • Increase the amount of rice flour and add some water if it is sour.

  • Rice provides fast energy and is also readily digested. It is good for bowel health, is an important source of vitamin B1 and encourages stable blood sugar levels.
  • Brown rice is healthier than white rice, as the nutrient-rich outer layers of the rice is stripped in the refining process. Rice should be stored in airtight containers.
Nutritional values of rice Per 200g cooked brown rice
Calories 282
Fibre 1.6g
Iron 1mg
Magnesium 220mg
Niacin 2.6mg
Potassium 198mg
Vitamin B1 0.3mg
Vitamin B2 0.04mg
Zinc 1.4mg
    Health Benefits & Concerns for Rice
    Atherosclerosis :
    Eating a diet high in refined carbohydrates (e.g., white rice) appears to increase the risk of coronary heart disease, and thus of heart attacks, especially in overweight women.
    Cancer prevention and diet :
    Whole grains (such as brown rice) contain high amounts of insoluble fiber—the type of fiber some scientists believe may help protect against a variety of cancers. In an analysis of the data from many studies, people who eat relatively high amounts of whole grains were reported to have low risks of lymphomas and cancers of the pancreas, stomach, colon, rectum, breast, uterus, mouth, throat, liver, and thyroid.
    Consuming a diet high in insoluble fiber is best achieved by switching from refined grains to whole grains (for example, switching from white rice to brown rice).
    In the debate over whether dietary fat increases breast cancer risks, only one fact is indisputable: women in countries that consume high amounts of meat and dairy fat have a high risk of breast cancer, while women in countries that mostly consume rice, soy, vegetables, and fish (instead of dairy fat and meat) have a low risk of breast cancer. As a result, many doctors recommend a modified Asian diet to women wishing to lower their risk of breast cancer, even though they know the protective effect of such a diet might be for reasons unrelated to dietary fat intake.
    Fiber, particularly insoluble fiber, is linked with prevention of chronic constipation. Insoluble fiber from food acts like a sponge. Adding water to the “sponge” makes it soft and easy to push through the gastrointestinal tract. Insoluble fiber comes mostly from vegetables, beans, brown rice, whole wheat, rye, and other whole grains. Switching from refined grains to whole grains (e.g., from white rice to brown rice) often helps relieve constipation. It is important to drink lots of fluid along with the fiber—at least 16 ounces (480 ml) of water per serving of fiber. Otherwise, a “dry sponge” is now in the system, which can worsen the constipation.
    Eating carbohydrate-containing foods, whether they are high in sugar or high in starch (such as rice), temporarily raises blood sugar and insulin levels. The blood sugar-raising effect of a food, called its “glycemic index,” depends on how rapidly its carbohydrate is absorbed. Many starchy foods have a glycemic index similar to sucrose (table sugar). People eating large amounts of foods with high glycemic indices (such as white rice), have been reported to be at increased risk of type 2 diabetes. On the other hand, eating a diet high in carbohydrate-rich foods that have lower glycemic indices (such as brown rice as opposed to white rice), is less likely to increase the risk of type 2 diabetes.
    Heart attack
    Eating a diet high in refined carbohydrates (e.g., white rice) appears to increase the risk of coronary heart disease, and thus of heart attacks, especially in overweight women.
    Irritable bowel syndrome (IBS)
    Limited research has suggested that fiber might help people with IBS. However, most studies find that IBS sufferers do not benefit by adding wheat bran to their diets and some feel worse as a result of wheat bran supplementation. It has been suggested that the lack of positive response to wheat bran may result from a wheat sensitivity, which is one of the most common triggers for food sensitivity in people with IBS. Brown rice is a good source of fiber and is less likely to trigger food sensitivities than is wheat bran.

Iam sending this post to the Event HARVEST: THE FESTIVAL OF RICE hosted by Sudeshna at
Here I Cook .rice
and  to Just for you hosted by Alka.

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There are different methods of making rasam.I learnt this from my Chithi(Aunty).. She told this recipe as brahmin rasam. Thanks to my aunty.It came out well!!
Here is the rasam,


  • Cooked toor dal – 1/8 cup
  • Tamarind – Small gooseberry size
  • Red chilli powder  - 1/2 - 1 tsp
  • Pepper & Jeera/cumin seeds – 1 tsp each
  • Tomato(Crush into small pieces) – 1 no
  • Curry leaves – a few
  • Mustard seeds – 1/4 tsp
  • Asafetida/Hing – a pinch
  • Coriander leaves/cilantro – to garnish
  • Oil & Ghee – 1 tsp each
  • Sugar – little to taste


  1. Roast pepper & jeera using 1tsp of ghee and coarse grind . keep it aside.
  2. Soak tamarind in water and extract pulp.
  3. Hand blend the cooked toor dal and dilute it.
  4. Heat a kadai with 1tsp of oil and season with mustard , cumin seeds and curry leaves.
  5. Add the crushed tomato , tamarind extract ,chilli powder & a pinch of hing.
  6. Bring it to boil and then add the toor dhal water.
  7. Boil for sometime.
  8. Finally add the salt ,crushed pepper,jeera & little sugar.Boil till it froth. switch off the flame.
  9. Garnish with coriander leaves.
Delicious Rasam is ready!!!

Serve hot with plain rice and ghee!!


  1. Like many eastern spices, pepper was historically both a seasoning and a medicine.
  2. Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India.
  3. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.
  4. Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing; some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all.
  5. Pepper is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines, being replaced by what is referred to as a bland diet.
  6. Pepper contains small amounts of safrole, a mildly carcinogenic compound.
  7. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.
My MIL’s Tips:
  1.     For initial stages of cold:U can try this kashaayam.
Take 1tbsp pepper,1/4 tsp cumin /jeera and 1 inch size ginger in a blender and crush it into one or two.Boil a glass of water .Add this mixture to it.Boil till it gets reduced into quarter glass.Drink this by adding honey or jaggery.
2. For loss of appetite & Indigestion:
Grind 1 tsp of pepper ,1 tsp of jeera with salt.Make it a coarse powder by adding a pod of garlic at the end.Mix it with ghee and plain rice and have it for 2 days.It improves the loss of appetite.
3.For dry cough: Roast 5 –7 peppers in 1 tsp of ghee till it splutters.Now remove the roasted pepper and eat it as it is.Drink the hot ghee (throat bearable heat)too.
We do all the above treatments at our home and all are really beneficial:)
Cumin Seeds/Jeera:
  1. Nutritional value per 100 g (3.5 oz)
    Energy 370 kcal   1570 kJ
    Carbohydrates     44.24 g
    - Sugars  2.25 g
    - Dietary fiber  10.5 g  
    Fat 22.27 g
    - saturated  1.535 g
    - monounsaturated  14.04 g  
    - polyunsaturated  3.279 g  
    Protein 17.81 g
    Water 8.06 g
    It contains iron ,magnesium,calcium and all essential vitamins too.
    2.Good for digestion.
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Easy onion chutney

{Pic updated}

This is a super easy onion chutney with just two ingredients.It tastes divine with idli & dosa.We do this at least twice in a week & this is my most favourite  chutneyWinking smile. We call this as “ Vengaya Molaapdi”.I learnt this from my MIL.The key is u should keep the onions, chillies & salt in correct ratio otherwise it would taste spicy or bitter :) If u are looking for super hot and spicy onion chutney,u must try this especially bachelors.U will love its simplicity and ofcourse its taste.This chutney tastes the best with sour dosa (pulicha dosa) and hot idlis Winking smile. Lets see how to make this easy,peasy south Indian style onions chutney for idli dosa..

Vengaya molaapdi

Easy onion chutney

Easy onion chutney Easy onion chutney recipe with just 2 ingredients
Cuisine: Indian
Category: chutney
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


  • Small onions - 10 nos
  • Green chillies - 4-5 nos ( small)
  • Salt - as needed


    • Peel the onions by soaking in water for 5 mins. Coarse grind all the ingredients in a mixie without adding water(Just run once or twice-use juice/inch option).
    • Take care onions & chillies shouldn’t be grinded smooth. Transfer it to a small bowl and check for salt.
    • Mix with gingely/sesame oil and serve with dosa!!


  • U can replace small onions by big onions but tastes little sweetish.So add more chillies.Make sure u add correct quantity of salt.If salt is right,this chutney tastes great.
  • For the above recipe,use 1 big onion.
  • Some chillies may be less spicy and some may be more.So adjust accordingly.


Green chilly:
  1. Green chillies are very high in vitamin A and C and have more Vitamin C per gram than many oranges.
  2. Chilli peppers are effective in stimulating and enhancing digestion.  Due to their spiciness, chilli peppers tend to bother people who have active peptic ulcers.
  3. Studies have found that spicy foods do not cause ulcers in healthy individuals.  
  4. The capsaicin in chilli peppers also has a stimulating effect on the mucus membranes of the nose and sinuses.
  5. Studies have shown that capsaicin stimulates blood flow through the membranes and causes mucus secretions to become thinner and more liquid.  This action
    makes it beneficial in combating the common cold and sinus infections. 
  1. Onions have the potential to alleviate or prevent sore throat.
  2. Onions are especially beneficial for women who are at increased risk of osteoporosis (Break down of bones)as they go through menopause.
  3. It reduces the risk of head and neck cancers.
  4. Onions are used to heal blisters and boils.
  5. Onions reduces the cholesterol levels too .        

Serve this chutney with idli & dosa adding lots of gingely oil.Tastes heavenly !

Easy vengaya chutney

I am linking this post to “CHUTNEY/DIP MANIA “event by Ramya at mane adige.


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I learnt this from my mom..Whenever I pack variety rice(lemon,tomato rice etc) as lunch for my husband, i do chapathi with this Veg korma for dinner so that i get a satisfaction of including all the veggies in his diet.

  1. Chopped Vegetables(Carrot,beans, potato,peas) – 1.5 cups
  2. Big onion – 2 nos (Slice cut)
  3. Ginger & garlic paste - 1/2 tsp
  4. Tomato – 1 no (Chopped)
  5. Garam masala powder – 1.5 tsp
  6. Turmeric powder - 1/4 tsp
To Grind:
  1. Grated Coconut – 3 tbsp
  2. Green chilly – 2-3 nos or red chilly powder - 1.5 - 2  tsp
  3. Fried Gram – 1 tsp 
  4. Fennel seeds - 1/2 tsp
To temper:
  1. Cinnamon – 1 small stick
  2. Cloves – 2 nos
  3. Cardamom – 1 no
  4. Oil – 2 tbsp

Coriander leaves – To garnish


Step 1 : Heat a kadai with 2 tbsp of oil and add the tempering  items  one by one. Add the onions and saute till golden brown., Add G&G paste & saute till raw smell leaves it..Add the tomatoes and cook for a minute till tomato turns mushy.
Step 2: Now add all the chopped vegetables and fry for a minute by adding the required salt.
Step 3: Transfer everything into the cooker adding 1cup of water and pressure cook for 1 or 2 whistles.Meanwhile grind all the items given under “ to grind” to a smooth paste by adding water.
Step 4: Once the veggies get cooked , add the ground mixture to it.Let it boil for 5 – 6 mins in medium flame.Now add the Garam Masala powder and boil for another 5 mins.If the gravy is too thick,add some water.Check for salt.
Finally ,garnish with coriander leaves and serve with Chapathi.

Tastes good with dosa too..

Note: if u grind green chillies, color of the kurma will be greenish not red.. U shud add red chilli powder to get the above color Smile


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Very simple and tasty sambhar for idli & dosa.Tastes good with chapathi too by making slight
variations..Check notes section for variations..


Here is the recipe,

  1. Besan – 1/4 cup
  2. Tamarind – Small gooseberry size
  3. Green chilly – 3 - 4 nos ( slit )
  4. Big onion – 2 nos(finely chopped)
  5. Oil – 2 tsp
  6. Mustard seeds- 1/2 tsp
  7. Urad dal – 1/2 tsp
  8. Asafetida/Hing – 1/4 tsp ( 1/8 + 1/8 tsp)
  9. Curry leaves –1 sprig
  10. Turmeric powder – 1/4 tsp
  11. Coriander leaves /Cilantro–  1/4 cup
Method to prepare:
  1. Soak tamarind in water and extract pulp from it.Dissolve the besan into the tamarind extract with required water.Set aside .
  2. Heat oil in a kadai and add mustard seeds.Once it starts spluttering add  urad dal,a pinch of hing and curry leaves.Add finely chopped onions,slit green chillies and saute till onions become transparent.Add some water and cover the kadai with a lid.Onions will get cooked nicely.
  3. Now add the besan water with salt.Add 1/4 tsp of hing and turmeric powder.
  4. Bring it to boil.Gravy may become thick.So add hot water in between.It should boil till the raw smell of besan leaves.Finally, add the coriander leaves and serve hot!!
This sambar should be watery .So add water whenever gravy becomes thick .
When u use asafetida/hing in ur recipe ,add a pinch while seasoning and also during boiling!!This gives the flavor for the dish!! So i mentioned twice to add hing.

Note: For chapathi,we follow the same procedure but instead of tamarind extract ,we use lemon juice or tomato pieces.Gravy should be thicker than this.We add lemon juice at the end i.e. after removing from the flame.

Delicious sambar is ready to serve hot with idli & dosa adding sesame oil!!

This entry also goes to JFI: chickpea event

hosted by Ms of Sometime foodie and an event started by Indira of Mahanandi



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This is an easy-to-make sweet .Can be done within 10mins.It tastes excellent and healthy too!! Kids would love this!!


Ingredients required

  • Besan – 1cup
  • Sugar – 1/2 cup (Powdered)
  • Ghee – 1/4 cup
  • Cashew nuts – 4-5 nos (chopped)
  • Almond ( Badam) – 2-3 nos (chopped)
  • Cardamom powder – 1/4 tsp     


1. Roast cahews in 1 tsp of ghee. set aside. Melt  the remaining ghee in a pan. Simmer the flame.
2. Add besan part by part and mix it well. Keep in low flame. Keep stirring to avoid burning. Roast it.
3. When the  nice aroma comes, remove from heat and warm it. 
4. Add the powdered sugar and cardamom to it and mix well. ( If needed run everything once in the mixie for even mixing)
5. Add the nuts and shape the mixture into small ball when warm..

  • Make sure the besan is roasted well .Otherwise it would smell raw.
  • If u r not able to make balls , add 1 tbsp of ghee and make balls.. Adding less ghee than the mentioned quantity gives dry balls..Adding more ghee makes the balls soggy.It wont be firm. U can also try adding little milk to make balls but shelf life gets reduced..
  • Adjust the sugar according to ur taste buds. U can use maximum of 3/4 cup but 1/2 cup would be sufficient. Before shaping the balls , just taste it and add more if u need.. 

Besan :
Nutrition Facts 
Calculated for 1 cup  Calories 356  
Calories from Fat 55g  (15%)  Amount Per Serving  %DV 
Total Fat 6.2g  9% 
Saturated Fat 0.6g  3% 
Monounsaturated Fat 0.0g  
Polyunsaturated Fat 2.7g  
Trans Fat 0.0g  
Cholesterol 0mg  0% 
Sodium 58mg  2% 
Potassium 778mg  22% 
Total Carbohydrate 53.2g  17%  Dietary Fiber 9.9g  39% 
Sugars 10.0g  
Protein 20.6g  41% 

I am very happy in sending this entry to JFI: chickpea event

hosted by Ms of Sometime foodie and an event started by Indira of Mahanandi.
Also sending this to cooking for kids event by sharmi of neivedyam.

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January 16, 2009


This is an easy one pot meal we make for dinner.Tastes similar to puliyogare ..It is an authentic dish that is made in kumbakonam , mayavaram areas.. I learnt this recipe from my MIL..It tastes best adding sesame oil and with chopped pearl onions as side dish :)


  • Par Boiled Rice /Saapaatu arisi(rice used for lunch) – 1 cup
  • Toor dal – 1/8 cup
  • Water – 3 cups or less ( depending on ur rice )
  • Tamarind - A medium lemon size
  • Red chilly – 4 to 6 nos
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/4 tsp
  • Asafetida /Hing – 1/2 tsp
  • Curry leaves – a sprig
  • Salt – to taste
  • In a broad kadai, dry roast Rice and toor dal separately till it turns light golden brown and nice aroma rises.  DSC00544DSC00545
  • Heat 2 tbsp of oil in a kadai and add the mustard seeds.Once it starts spluttering,add urad dal,pinched red chillies ,curry leaves and 1/4 tsp of asafetida/Hing.
  • Soak tamarind in water and extract juice using 3 cups of water as mentioned above.Its not necessary that u should use all the 3 cups for extracting the juice.U can use how much ever u want.Remaining water u can add as it is. 
  • Now wash the roasted rice and toor dal .Keep it in the cooker.
  • Then add all the seasoning items into it with the required salt ,tamarind juice+remaining water(Totally it should be 6 cups as mentioned above).
  • Add the turmeric powder,curry leaves and 1/4 tsp of asafetida.
  • Now pressure cook everything for 1 or 2 whistles(according to ur cooker).
  • Remove and add sesame oil before and during serving!!
Hot , Yummy Puli Sundal is ready.U can eat this as it is!!No side dish is reqd. If needed u can have this with coconut chutney!!But chopped pearl onions is the best side dish for this rice. Pickle will also do !


  • The pulp, leaves, and bark of tamarind have medical applications. For example, in the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.
  • Tamarind is used as an Ayurvedic Medicine for gastric and/or digestion problems.
Toor Dhal:
  • They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas.

I am very happy in linking this post to the Event HARVEST: THE FESTIVAL OF RICE hosted by Sudeshna at Here I Cook .rice

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January 14, 2009



lemon chilli chutney recipe

I am sending this red hot spicy chutney to click event conducted  by Jai & Bee of Jugalbandhi.
Its a very easy to make chilli chutney recipe.We call it as milagai chutney.Those who loves to eat hot n spicy can give a try!! We do this whenever our (me & my MIL) tongue tickles for hot ,spicy food Smile.Its a good side dish for idli,dosa !

Easy chilli chutney recipe

Chilli chutney recipe Easy Chilli chutney recipe
Cuisine: Indian
Category: Chutneys
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

    • Red Chillies – 7 nos
    • Big size Lemon – Half
    • Salt – to taste

      To Temper:

      • Sesame /Gingely Oil – 1 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal- 1/2 tsp
      • Curry leaves – a sprig
      • Asafetida/Hing – a pinch

        • Grind the red chillies with salt to a powder & then add little water to make a paste & grind it. Remove
        • Season with mustard,urad dal,onions,curry leaves and hing.

      lemon chilli chutney tile1

        • Finally squeeze half of the lemon into it. Mix it well.check for salt.
        • Delicious and spicy chutney is ready!!

      lemon chilli chutney tile2

        • Can be served with idly & dosa by adding sesame/gingely oil.
        Enjoy !


      This chutney can also be made by adding small gooseberry size tamarind instead of lemon juice.U have to saute & add finely chopped small onions.Try this for variation..


      Red Chillies

      • Red chili peppers are a very good source of vitamin A, vitamin C and dietary fiber. They are also a good source of iron and potassium.
      • Chili pepper, dried (2.00 tsp)
        6.00 grams - 25.50 calories
        Nutrient Amount DV (%)
      • vitamin A  531.60
      • dietary fiber  2.64 g
      • vitamin C  3.84 mg
      • potassium  126.00 mg
      • iron  0.60 mg
      • All hot chili peppers contain phytochemicals known collectively as capsaicinoids.
      • Research in humans found that "after adding chili to the diet, the LDL, or bad cholesterol, actually resisted oxidation for a longer period of time, (delaying) the development of a major risk for cardiovascular disease.
      • Researchers found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper.
      • Chilli peppers are being probed as a treatment for alleviating chronic pain.
      • Spices, including chilli, are theorized to control the microbial contamination levels of food in countries with minimal or no refrigeration
      • Hot peppers are claimed to provide symptomatic relief from rhinitis, but a review study found no effect
      • Several studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H. pylori by affecting the chemicals the stomach secretes in response to infection

      Possible health risks and precautions:

      • A high consumption of chilli is associated with stomach cancer.
      • Chilli powders may sometimes be adulterated with Sudan I, II, III, IV, para-Red, and other illegal carcinogenic dyes.
      • Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chilli powder.
      • Chronic ingestion of chilli products may induce gastro esophageal reflux (GER).
      • Chilli may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.
      • Chilli's should never be swallowed whole; there are cases where unchewed chillies have caused bowel obstruction and perforation.
      • Consumption of red chillies after anal fissure surgery should be forbidden to avoid postoperative symptoms.

      Lemon: Lemons provide an excellent source of vitamin C.  They are also a good source of vitamin B6, folic acid, potassium, limonene, and flavonoids.

      • Studies have been done on the phytochemical limonene which is extracted from lemons. Findings showed that limonene contains anticancer properties and is effective in dissolving gallstones.

      Red chilli chutney

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      January 12, 2009


      This is my mother’s special.It tastes excellent with idlis.We do this for dinner.My husband likes it very much.He always wants sambar to be watery and juicy.This is one of its kind. Also we do this whenever we have stomach & mouth ulcers.This is less spicy and moong dal is good for ulcers.It is less in calories too!!

      The ingredients required are:
      • Moong dal – 1/4 cup 
      • Tomato – 2 nos ( Finely chopped)
      • Green chilly – 4 nos (Increase if u want more spicy)
      • Small onions/Pearl onions – 15- 20 nos (Finely chopped)
      • Sambar powder -1 tsp
      • Mustard seeds – 1/4 tsp
      • Urad dal- 1/4 tsp
      • Asafetida /Hing– 1/4 tsp
      • Curry Leaves – A sprig
      • Coriander leaves – To garnish
      • Oil – 2 tsp
      • Salt – to taste
      • Heat a kadai with half tsp of oil and saute the slit green chillies for a min.
      • Take the moong dal  in a pressure cooker base & dry roast till u get nice aroma.But dal should not change in its color. So do it in medium flame.Now add water ,chopped tomatoes and green chillies..
      • Pressure cook it by adding a pinch of turmeric powder and a drop of sesame oil.(Should be over mushy) Mash it well.Set aside.
      • Heat a kadai with 1 tsp of oil and season with mustard , urad dal and curry leaves.Add a pinch of hing to it.Then add the finely chopped onions.Saute till they are half-cooked.Add little water, allow onions to cook.
      • Now add the sambar powder & cooked dal mixture to the kadai and add 1/4 tsp of hing,salt.Boil for sometime. Add more water if required.
      • Finally garnish with plenty of coriander leaves.
      • Delicious , Protein-Rich sambar is ready to serve hot wih Soft Idlis!!
      Note:Asafetida and coriander leaves are most important for this sambar.Only these 2 ingredients gives the flavour:)


      Moong Dal
      1. In China, Moong dals are used for medicinal purposes such as to reduce fever, headache and general anxiety.
      2. Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat".
      3. While pulses are generally high in protein, and the digestibility of that protein is also high.
      4. Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils.
      5. Cooking does not affect the protein content of this pulse.
      6. It is consumed either whole with or without skins or as bean sprouts. . Nutritional Facts :(per 100 grams or 3.52 oz)
        Energy : 30 calories
        Protein : 3 grams
        Carbohydrate : 6 grams
        Dietary Fiber : 2 grams

      I am glad in sending this entry to FIC:Yellow conducted by sunshinemom of Tongue ticklers


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      January 11, 2009



      KALI / ADAI / KOOTU (Ezhu kai kootu)

      Significance of Arudra darshan
      Soure:wiki and google
      Arudhra Darshan or Arudara Darshan is observed in the Tamil month of Margazhi (December – January). It is essentially a Shaivite festival and celebrates the cosmic dance of Lord Shiva, which is represented by the Nataraja form. Arudra festival is celebrated with fervor in Lord Shiva temples in Tamil Nadu, Sri Lanka, Singapore, Malaysia, South Africa, Australia and in other parts of the world by Tamil speaking population.Arudhra signifies the golden red flame and Shiva performs in the form of this red-flamed light.

      The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction.Arudra Darshan celebrates this ecstatic dance of Lord Shiva.
      It takes place on the full moon night in the month of Margazhi and this is also the longest night in a year. The festival is mainly observed in the Tamil speaking world.The most important Arudhra Darshan festival takes place at the Chidambaram Shiva Temple in Tamil Nadu. Most of the temples around the world with Lord Nataraja as deity perform the Arudhra Darshan.
      As per the Puranaas, on this day Lord Shiva has shown this blissful dance that energizes this world to two of his devotees - Vyagrapadha and Adisesha (on whom Lord Vishnu Reside). Hence this day is celebrated, in appreciation of the cosmic dance of Lord Shiva, by offering Prayers to the Nataraja aspect of the Lord.
      Special prayers are held on the day at all Shiva temples. Milk, honey, water, sandal paste and other cooling liquids are offered to Lord Shiva on this day. This is to cool a burning and turbulent Shiva who is performing the Tandava – the cosmic dance of Nataraja.Special abhishekam, rituals and celebrations are held on the night of Thiruvathirai.
      In our house, we celebrate this festival by offering kali ,kootu and adai to Lord Nataraja.We tie a yellow rope in our hands.We also draw maakolam all over our house.My MIL draws a procession car(Thaer)with shivalingam in the center and keep it in Pooja room as idol .I’ve attached the photo of our Pooja room with all the offerings in the end of this page!!Do have a lookSmile.

      Thiruvathirai kali

      Thiruvathirai kali Thiruvathirai kali recipe
      Cuisine: Indian Category: Sweet Yields: Serves 4
      Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


      • Raw rice – 1/2 cup
      • Moong Dal – 1.5 tbsp
      • Cardamom – 3 – 4 nos
      • Water – 1cup + 2 tbsp
      • Cashew nuts – 4-5 nos
      • Ghee – 1 tbsp.
      • Grated Coconut – 1/4 cup
      For jaggery syrup/Paagu:
      • Grated jaggery - 1/2 cup + 2 tbsp ( ratio of rice and jaggery should be 1:1.25)
      • Water - 1/4 cup

      • Dry roast the moong dhal in a hot kadai till light golden brown(nice aroma comes).Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.
      • Now grind the rice& dal in the mixie (Run once or twice.It should be just broken like rava/semolina).
      • Pressure cook rice and moong dal with the nentioned quantity of water & a drop of oil.cook it for 1-2 whistles(rice should be separate).It shouldn’t be overcooked.Rice should be fluffy and separate..Set aside.No problem if the rice is slightly mushy. When it cools down,it will be separate..
      • Break the jaggery into pieces.Run the grated coconut in the mixie once or twice.Now take a bowl with the jaggery and put in very little water(should immerse).
      • Melt and make a syrup by keeping in medium flame .This is done because sometimes jaggery has mud and stones.After we make the syrup,strain it in a metal strainer.
      • Now add the cooked rice to the syrup and a tsp of ghee.Mix well by keeping on the medium flame.Take care to stir continuously,so as not to charr. It gets thicken and rice will absorb all the syrup.Lastly add the grated coconut and fried cashews along with ghee.Switch off the flame.
        Note : Instead of making jaggery syrup , u can directly add the jaggery & grated coconut to the rice mixture if ur jaggery is pure.
        Shelf life : fresh or for 1 day.

      Thiruvathirai adai recipe

      Thiruvathirai adai recipe Thiruvathirai adai recipe using rice flour and jaggery
      Cuisine: Indian Category: Sweet Yields: Serves 2
      Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


      • Processed rice flour or readymade rice flour – 1 cup
      • Water – 1.5 cups
      • Powdered Jaggery – 3/4 cup
      • Grated coconut – 2 tbsp
      • Cardamom – 3 nos
      • Ghee – 1 tbsp

      • Wash and Soak rice in water for 2 hrs. Drain the water and Spread the rice in a paper or cloth for 5-10 mins .Water content gets absorbed and rice will become dry with little moisture.Now grind it in the mixie till it becomes a nice powder.Add cardamom with the rice so that it will be grinded nicely.
      • Now sieve the rice flour and remove the coarse ones.Fry it in the dry kadai till vapour comes slightly. Set aside.Dry grind the coconut and keep apart.
      • For ready made rice flour ,dry roast till vapour comes slightly.Do it for 1-2 minutes in medium flame. Please don’t roast too much as the adai may break. Remove as soon as vapour comes out.Now take the jaggery in a bowl & add 1.5 cups of water.Melt & strain the jaggery.Let it boil for sometime.Now simmer the flame and add the rice flour and the ground coconut.Mix it well.
      • Make sure there are no lumps .The mixture will become thick and all the water gets absorbed into the rice flour. Remove from the flame and let it warm.Grease ur hands with oil and knead well to make it soft.. Make balls of even size.
      adai tile 2
      • Take a small polythene sheet or Plantain leaf .Spread the ball with hands and make it like Poori. We usually keep 7 nos for neivedyam ..
      • Heat a dosa tawa .Sprinkle some oil/ghee and put the adai into it.Cook till it becomes light golden brown. Cook it in med flame.
      • Flip it once. cook for sometime and enjoy eating hot!!
      Note:On this day,the most important thing is that this Adai shouldn’t break or crack.Its a kind of sentiment for us :)

      Shelf life: 1 week.( U can refrigerate the cooked dough and make adai at ur will)

      • I always use home made processed rice flour to make soft adai.
      • Adai will break if u over roast the rice flour.It will crack an break if u roast in the dosa pan for longer time in low flame.So always do in medium flame
      • Sufficient quantity of water should be added while making the syrup.
      • Do not flip the adai very often as it may break.
      • If the dough is sticky,grease ur hands with oil and pat the dough.Use oil generously whenever needed.


      7 VEG KOOTU

      7 kai kootu 7 kai kootu for thiruvathirai
      Cuisine: Indian Category: Sweet Yields: Serves 4
      Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


      • Vegetables (please refer notes) - 2 cups
      • Yellow moong dal - 2 tbsp
      • Tomato – 1 no
      • Salt – to taste
      To grind
      • Grated coconut – 1/2 cup
      • Green chilly – 3 nos(medium size)
      • Jeera/Cumin seeds – 1 tsp
      • Rice flour Or corn flour - 1tsp
      To temper
      • Mustard – 1/4 tsp
      • Urad dal- 1/2 tsp
      • Curry leaves – a sprig
      • Coconut oil – 1 tbsp

      • Cut all the vegetables and tomato in even size.
      • Pressure cook the vegetables ,tomato by adding dal,required salt and water .(Vegetables shouldn’t be mashed or overcooked).Keep it in high flame for 2 whistles.It will be perfectly cooked. 
      • Grind the coconut with green chilly and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
      • Add the ground mixture to the cooked veggies by keeping on the flame.Boil well for few minutes till it thickens .Adjust the consistency by adding water if required..
      • Heat a kadai with a tbsp of coconut oil and temper with mustard,urad dal and curry leaves and add to the above mixture.
      • Delicious , healthy veg. kootu is ready!!Enjoy with kali or plain rice !


      For the above recipe,i used 1/2 raw banana,2 small colocasia,1/4 piece of yam,10 broad beans,1/2 cup of cubed ash gourd,and 1/2 sweet potato small sized,handful of mochai kottai.
      U can also use other country vegetables like cluster beans,bittergourd,ladies finger,pumpkin etc to replace the above said vegetables.

      1. Sweet Potatoes:
      • Sweet potatoes provide an excellent source of carotenes.
      • It also offers a very good source of vitamins B6 and C.  They are also a good source of manganese, copper, biotin, pantothenic acid, vitamin B2, and dietary fiber. 
      • Sweet potatoes contain unique root storage proteins, which have been shown to contain significant antioxidant effects. Since sweet potatoes contain proteins along with their high content of carotenes and vitamin C, they are a valuable food for boosting antioxidants in the body.  Studies have shown that unlike many other starchy vegetables, sweet potatoes are an "antidiabetic" food.
      2. Pumpkin:
      • Pumpkins are part of the winter squash group.It is rich in carotenes. It offers a very good source of vitamins B1 and C, folic acid, pantothenic acid, fiber, and potassium. Winter squash is also a good source of vitamin B6 and niacin.
      • Due to their carotene properties, winter squash exert a
        protective effect against many cancers (particularly lung cancer). 
      • Diets that are rich in carotenes (especially pumpkins) offer protection against cancer, heart disease, and type 2 diabetes.
      • Yams provide a very good source of potassium and fiber.
      •   They also offer a good source of vitamins B1, B6, and C.  In addition, yams are a good source of manganese
        and carbohydrates.
      • They contain large amounts of vitamin B6, which is required by the liver, and also contain folic acid and other B vitamins which help to detoxify excess estrogen.
      • This action is especially beneficial in helping women improve symptoms of premenstrual syndrome.
      • Beans are low in fat and offer an excellent source of protein, fiber, and complex carbohydrates.
      • They are also a very good source of folic acid and
      • They provide significant amounts of iron, phosphorus, magnesium, manganese, and potassium.
      • The major health benefit of common beans is their ability to lower cholesterol due to their rich source of fiber. 
      • Studies have shown that the high fiber contained in beans
        prevents blood sugar levels form rising too rapidly after a meal.  This makes beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia. 
      • Common beans promote heart health due to their fiber, antioxidants, folic acid, vitamin B6 and magnesium.
      • Research has indicated that beans are also protective against cancer. 
      Basically , all fruits and vegetables offer outstanding health benefits.  Nutritional research shows that each one contains its own set of vitamins, minerals, antioxidants, and other
      important nutrients.  To get the maximum health benefits, experts recommend eating a variety of fruits and vegetables along with other natural foods. 

      Last but not the least,Here is our pooja room picture..

      Hope u all enjoyed reading our  thiruvathirai celebration.May the Lord bless us with all happiness and fortune!!

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