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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

Tomato Sambar Recipe For Idli - Thakkali Sambar With Coconut

I am back from my mom’s home.I had a great time with my parents and sis:).I learnt some side dish recipes from my mom.Let me start with this sambar.Yesterday I prepared this sambar for idli.It tasted great!!I was very happy because my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy side dish for idli:) This tomato sambar is without dal.Coconut and tomato gives the base for this sambar.If you are bored of making moong dal or toor dal sambar recipes for idli dosa,do give this a shot.You may like it.If you are looking for tomato sambar recipes without coconut and dal,please check this & this link.Lets see how to make this yummy thakkali sambar for idli.

Tomato sambar for idli

Tomato sambar for idli Tomato sambar - Thakkali sambar with coconut - Side dish for idli
Cuisine: South Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Ripe Tomato – 3 nos(I used bangalore tomato)
  • Asafetida/Hing – a pinch
  • Salt – To taste
To grind
  • Grated Coconut – 1 tbsp
  • Fried gram – 2 tsp
  • Green chilly – 3 nos ( use 4 for spicy sambar)
  • Water – To grind
To temper
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Big onions – 2 nos(slice cut)
  • Green chilly – 2 nos(slit cut)
  • Curry leaves – a sprig
  • Coriander leaves – To garnish
  • Wash and chop the tomatoes.Boil it in a bowl of water till it cooks well.Remove and let it cool.Drain the excess water and keep in a bowl.Do not discard it.Now mash the tomato using a ladle or whisk.You can also grind it in mixie to a paste if you want a clear sambar without tomato pieces.The point is tomato should be pulpy and mashed well.Slice onions.Slit green chillies and chop coriander leaves.

  • Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
  • Heat oil in a kadai and splutter mustard seeds,urad dal and chana dal.Add sliced onions,slitted green chillies,curry leaves and hing.Saute for a minute.Add salt and the tomato cooked water to this and cook the onions.
  • After the onions are cooked well,add the mashed tomato and ground coconut paste.Let it boil well for few minutes.Add some water if needed.Adjust the consistency of sambar as per your wish.Garnish with lots of coriander leaves and serve hot with idli.Drizzle a tsp of sesame oil while serving.Enjoy !

Kitchen Clinic
    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.  
Try this easy tomato sambar for a change.Tastes good with hot idli !

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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


Its a 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 flour 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,it will leaves the sides of pan & it becomes thick.Remove the kadai and 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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Besan Sambar - Kadalai Maavu Sambar - Tiffin Sambar Recipe

Kadalai maavu sambar recipe
This is a very simple and tasty sambar recipe for idli & dosa. Ideal for bachelors and working women to prepare in busy mornings and lazy nights.We call this as Kadalai maavu sambar in Tamil. Its a quick and no dal, no vegetable sambar for idli. You would have heard about Bombay chutney. This recipe is similar to that. It tastes good with chapathi too with slight variations.Check notes section for variations.

Besan sambar recipe/ Kadalai maavu sambar

Besan sambar recipe/ Kadalai maavu sambar Easy side dish for Idli dosa with besan flour
Cuisine: Indian
Category: Side dish for idli dosa
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 200ml
  • Besan – 1/4 cup
  • Tamarind – Small gooseberry size
  • Green chilly –  4-5 nos ( slit )
  • Big onion – 2 nos(finely chopped)
To temper
  • Cooking Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Asafetida/Hing – 1/4 tsp ( 1/8 + 1/8 tsp)
  • Curry leaves –1 sprig
  • Turmeric powder – 1/4 tsp
  • Coriander leaves /Cilantro– 1/4 cup (finely chopped)

  • Soak tamarind in water and extract pulp from it.Dilute the besan without lumps adding required water.Set aside.
  • 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.
  • Now add the besan water, tamarind extract with salt.Add 1/4 tsp of hing and turmeric powder.
  • Bring it to boil.Gravy may become thick.So add some water in between.It should boil till the raw smell of besan leaves.Check for taste and add more salt if needed. Finally, add the coriander leaves and serve hot!!
    Besan sambar

This sambar should be watery.So add water whenever gravy becomes thick .
We should add asafetida/hing, 1/8tsp while seasoning and 1/8tsp 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 !

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(Updated post)
Diwali is fast approaching.Its time to revisit & update my old sweet recipes posts.To begin with,i prepared besan ke laddu/Gram flour ladoo( Kadalai maavu urundai in Tamil).Besan laddu is a very easy recipe but bit tricky.Generally North Indians prepare this laddu for Ganesh chaturthi but we south Indians make ladoo for Diwali and other special occasions.Roasting the gram flour properly gives you the best ,flavourful laddu.I referred tarla dalal,Sanjeev kapoor’s recipes and even vahchef’s video.The ingredients and the quantity mentioned everywhere was more or less similar.So i followed them and slightly adjusted the sugar & ghee as per my family’s liking.When i browsed for besan ladoo,i found shiny ladoos as well as the  semi dry ones like we get in Haldiram and other sweet boxes.I tried both the versions using 1/2 cup of besan and shared the same here.There is no much difference in both the methods except the place of adding ghee.In first version,i used all the ghee for roasting the flour and it yielded shiny ladoos.For the second version,i followed my mom’s moong dal ladoo method and made it dry adding less ghee comparitively.I loved both but Sendhil’s vote is for the shiny onesWinking.Whatever method u follow,roasting in very low flame for longer time is needed to make it perfect.Lets see how to prepare this yummy,easy besan ladoo/Gram flour laddu recipe using 2 methods.Enjoy making it for this Diwali and other festivals like Ganesh Chaturthi,Holi and of course for this Navratri tooHappy.Do read the do’s & don’ts before proceeding to the recipe.


DO’s & DON’Ts
  • Sieving gram flour before roasting is very important to avoid lumps.
  • Roasting the gram flour in low to medium flame with constant stirring is most important to make perfect laddu.The color of gram flour should be golden brown and not dark brown.Keep smelling every now and then to find out whether the gram flour is roasted properly.(Ask your family members for the same).Roasting takes minimum  5-10 minutes in very low flame based on the quantity of gram flour you use.Stay nearby and roast it patiently.
  • If u add all the ghee for roasting,roast till the besan starts to turn into a glossy paste leaving ghee in the kadai.Good non-stick kadai is necessary to find the besan leaving ghee.
  • Also do not add the powdered sugar when the roasted gram flour is too hot.It will make the mixture goey and u won’t get properly shaped ladoo.So its better to add powdered sugar only after the gram flour cools completely or warm.
  • There are two types of gram flour available in market.One is coarse besan and the other one is fine besan.Generally besan ladoos are made using coarse flour.But if u have fine flour,u can add a tsp of sooji/semolina while roasting the flour to get crunchy taste.Similarly Boora sugar/tegra is used instead of normal powdered sugar.But both works fine.
  • Some people add a pinch of nutmeg powder along with cardamom powder.U can do if u like.
  • Some recipes also suggest to use atta/wheat flour along with gram flour but i am not sure about the quantity.
  • You can double this recipe for making in large quantities but just adjust sugar based on your need.


Besan ladoo recipe

Besan ladoo recipe Easy besan ladoo recipe for Diwali and other festivals- two versions
Cuisine: Indian
Category: Sweet
Yields: 3-4 nos
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

Method - 1 for shiny version
  • Besan/Gram flour - 1/2 cup
  • Powdered sugar - 1/3 cup(use 1/2 cup for more sugar)
  • Melted ghee - 2.5 tbsp
  • Cardamom seeds - 2 nos
Method -2 for dry version
  • Gram flour/besan - 1/2 cup
  • Powdered sugar - 1/2 cup
  • Melted ghee - 2-3 tbsp
  • Cardamom seeds - 2 nos

  • Sieve the mentioned gram flour well by breaking the lumps.Powder the sugar nicely.Set aside.This step is common for both the method.
how to make besan ladoo
  • METHOD – 1 Heat all the ghee in a non-stick kadai and roast the cashews in low flame.I used badam here.Cut into small pieces and keep in a plate.
how to make besan ladoo-1
  • Add the sieved flour to the ghee and roast it well by keeping the flame very low to medium whenever required.Take care not to burn.Its better to keep the flame low and keep stirring constantly.It will turn to a paste & starts to leave the ghee.Keep roasting till u get it like a shiny whole mass as you see in the picture .The entire house smells with roasted flour n ghee.Switch off the flame and let it cool in the kadai itself.Mix once or twice in the middle.
how to make besan ladoo-2

how to make besan ladoo-3
  • After the besan is cooled completely,add the powdered sugar & crushed cardamom powder. Mix well.Your hands would do a good job here.So don’t hesitate.Mix well.Mixture will become crumbly now.Make balls and arrange.Initially balls may be goey, and improper in shape & sticking to the plate.So arrange in a polythene sheet or butter paper.When it cools down completely,u can make the balls tight n perfectly round.
how to make besan ladoo-4
  • For METHOD-2,Roast the cashews in a tsp of ghee and in the same kadai,add the sieved gram flour.Roast in low flame till it changes its color to golden brown.Switch off the flame and let it become warm.Add the powdered sugar and cardamom powder.Mix well.Add hot melted ghee and mix the flour well with the ladle.When the mixture is warm,make tight balls and arrange in a plate.

Try any based on your liking. Both tastes yummy !


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

Besan flour
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.

Which one are you going to try,Shiny laddo OR Dry ones ?? Batting Eyelashes

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