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January 25, 2012


I am making this stuffed idly for the third time. Whenever i get bored of usual idly sambhar , i make this.This is one of the best ways to incorporate vegetables into idly.My daughter never eats the vegetables i add in sambhar. But she likes this idly a lot…U can just play around with different combinations of stuffing in it.I’ve given my method of making the filling. Do try this and leave ur feedback.
  • IDLY batter – 1 bowl
  • Water – little to dilute
For stuffing
  • Carrot – 2 nos
  • Beans – 6 nos
  • Potato – 1 no
  • Green peas – 1/4 cup
  • Big onion – 1 no
  • Cooking oil – 1tbsp
  • Turmeric powder – a pinch
  • Salt – As needed
  • Red chilly powder – 3/4 tsp
  • Garam masala – 1/4 tsp
To grind
  • Cinnamon – 1 inch piecee
  • Cloves – 1 no
  • Fennel seeds – little
  • Grated coconut – 1 tbsp
  • Dalia / Fried gram dal – 1tsp
  • Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp
To garnish
  • Coriander leaves – a few
  • Lime juice -  As needed.
  • Heat a kadai with a tbsp of oil and add the onion pieces.
  • Saute till it turns transparent. Now add the ground masala paste.
  • Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
  • Add the required water and boil well till the  stuffing thickens.
  • Finally  add the lime juice and garnish with coriander leaves.
  • In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
  • Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
  • Insert a fork, if it comes out clean, the idly is done.
Serve hot with sambhar ,coconut chutney  or tomato chutney !!

stuffed idly collage
Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing Winking smile

Stuffed idiyaapam

  • U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
  • If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too.. Smile
  • While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..
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January 21, 2012




I made this for my hubby’ lunch box today . I got these recipes from Tarla dalal’s website.Both the recipes were given under Protein rich , low calorie , healthy food category. So i chose these recipes for our lunch.I made some slight changes to the actual recipe according to our tastebuds.It was nice & filling too.. Thanks to tarla dalal…About the raita , i should have named this as beetroot raita because the color of beetroot is predominant here. I’ve added carrots and cucumber to the raita. But its not visible Winking smile.So adding beetroot is purely optional. If u want a nice color , please omit or add less beetroot pieces.Please find the raita recipe below.


  • Sprouted green gram / Sprouted moong – 1/2 cup
  • Carrot – 1 no
  • Rice – 1/2 cup
  • Water – 1.5 cups (adjust if u use basmati )
  • Salt – As needed.

To temper

  • Cooking oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 2 nos
  • Bayleaf – 1 no
  • Ginger- Garlic paste – 1/2 tsp
  • Green chilly – 1 no (chopped finely)
  • Big onion – 1 no (-do-)
  • Coriander powder – 3/4 tsp
  • Chilli powder – 1/2tsp
  • Turmeric powder – a pinch
  • Garam masala powder – 1/4 tsp

Lime juice – few drops

Coriander leaves – to garnish


  • Heat the pressure cooker base with a tbsp of oil and add all the items given under “to temper” one by one in the same order.
  • When the onion becomes translucent , add the carrot pieces and sprouts. Saute well for a minute. Then add all the powders.
  • Mix well for a few minutes and add the rice.
  • Toss it well. Finally add the water & reqd salt.
  • Pressure cook upto 1 or 2 whistle.
  • Add a zing of lime juice and garnish with coriander leaves.





  • Cooked carrot and beetroot cubes – 1/2 cup
  • Cucumber pieces - few
  • Fresh curd – 1/2 cup
  • Green chilly – 1/2 no (Chopped finely)
  • Roasted jeera powder – to sprinkle
  • Water – as needed to dilute the curd
  • Salt – as reqd


  • Cube cut carrot and beetroot into small pieces.Cook them for 1 whistle adding little water.
  • Mix the fresh cucumber pieces with the cooked vegetables.
  • Add the thick curd , reqd water and salt.( sometimes water may not be needed as the water in the cooked vegetables may be enough)
  • Finally sprinkle the roasted jeera powder..

Serve with parathas and pulao !!


Green gram arose in North-eastern India and there is a long history of its use throughout Asia. Its popularity stems not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. The nitrogen fixing bacteria in the plant's root help replenish the nitrogen content of the soil, which makes it a valuable inter-crop in rice and sugar cane cultivation.

Nutritional value of Green Gram (Per 100 grams)

Energy : 30 calories
Protein : 3 grams
Carbohydrate : 6 grams
Dietary Fiber : 2 grams
Health benefits

Unlike other pulses, green gram is free of flatulence-causing agents. This makes it an acceptable food for convalescents and pleasant weaning food for babies. The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C.

Raw seeds are rich in trypsin-inhibitors that block the effects of protein digesting enzymes in the gut. Sprouted green gram has lower amounts of these inhibitors, but the best method to eliminate trypsin inhibitors is boiling. Cooking does not affect the protein profile of this seed.

Food Uses

Green gram's use in creating dishes is widely prevalent all over India. It is eaither used whole or split into dal. Whole green gram is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.

Medicinal Uses

Chinese medicine uses green gram as a remedy for oedema, fever, headache and generalised anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.


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January 16, 2012


Apart from chapati , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath’s cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..
  • Atta / Wheat flour – 1 cup
  • Cumin seeds – 1/2 tsp
  • Red chilly powder or sambar powder –3/4 - 1 tsp
  • Garam masala powder – 1/2 tsp
  • Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add)
  • Salt – As needed.
  • Curd & Milk – Equal quantity as needed
  • Oil – As needed.
  • Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio..
  • Cover & leave it for 30 mins
  • Make flat , thin , round chapathis .Brush with ghee or oil..
Enjoy with onion raita or pickle !!

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January 9, 2012


I learnt this recipe from my neighbor. I am a big fan of brinjal but my hubby is just opposite to me. So i rarely buy this veggie and cook for me specially. I love my mom’s brinjal stuffed poriyal very much. Next to that , this is the second best. It can be made in jiffy. It tastes best with dal , sambhar and morkuzhambu rice. I relished with keerai kuzhambu ..!!

brinjal curry

  • Brinjal – 5 nos (medium size)
  • Sambar powder – 1 – 1.5 tsp
  • Tamarind – small gooseberry size
  • Jaggery – Small piece (Add more if want sweetish)
  • Salt & water – As needed
To temper & saute
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Jeera – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Curry leaves – few
  • Big onion – 1 no (slice cut)
  • Oil – As needed.
  • Slit cut each brinjal into 8 pieces .Make thin slices so that it cooks quickly.Immerse in water till use. Soak tamarind in little water.
  • Heat oil in a kadai and temper all the items given above in the same order.
  • Saute onions till it turns transparent.Add the brinjal slices and saute for a minute.
  • Add the sambhar powder ,saute for sometime.Then add the tamarind extract , jaggery ,required water & salt.
  • Cover and cook for sometime.Switch off the flame once the brinjal is cooked.
****If u want in semi gravy consistency , switch off the flame when little water remains.It can be mixed in plain rice topped with ghee !!
Yummy brinjal curry is ready is to serve with dal rice , sambhar & morkuzhambu rice!!
  1. Use long green brinjal variety. But i used the normal purple ones.
  2. When i made this curry , i had cut the brinjal into 4 pieces so it was big to eat. Then my neighbour told me cut into very small , thin slices the next time. I found the taste was blended well when brinjal is small.
Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal.
Nutritional Value of Brinjal
Given here is the nutritional value of a serving of 100 grams of brinjal.
  • Calcium - 525 mg
  • Cholesterol - 16mg
  • Dietary Fiber - 4.9g
  • Iron - 6mg
  • Potassium - 618mg
  • Protein - 8g
  • Saturated Fat - 5.2g
  • Sodium - 62mg
  • Sugars - 11.4g
  • Total Carbohydrates - 17.8g
  • Total Fat - 27.5g
  • Vitamin A - 6.4 mg
Health & Nutrition Benefits of Eating Brinjal
  • Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body.
  • Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas.
  • In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper.
  • In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia.
  • In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.

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January 3, 2012

Idli Sambar Recipe - Tamilnadu Hotel Style

Tamilnadu hotel style idli sambar
I learnt this Sāmbar from my neighbor. Its very simple. Usually for hotel style sambar recipe,we used to add freshly roasted & ground spices.For this sambar, just besan flour is enough.I had tasted this kind of sambar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.Lets see how to make this easy, South Indian Idli Sambar recipe.
hotel idli sambar

Tamilnadu Hotel style Idli sambar recipe

Tamilnadu Hotel style Idli sambar recipe Idli sambar recipe - Tamil nadu hotel style
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Toor dal – 1/3 cup
  • Carrot –1 no
  • Potato – 1 no
  • Tamarind –Small berry size(Sundakkai alavu)
  • Tomato – 2 nos
  • Small onions / shallot – 10 nos
  • Curry leaves – few
  • Sambar powder – 1.5 tsp
  • Turmeric powder – a pinch
  • Asafetida – 1/4 tsp
  • Besan flour – 1 tbsp
To temper
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Red chilli – 1 no
  • Green chilli - 1 no (slit)
  • Coriander leaves – few ( to garnish)

  • In a pressure cooker, take the toor dal, chopped vegetables, turmeric powder, hing and a drop of oil. Add the required water and cook for one whistle in low flame. Mash the dal and keep it apart.Dilute besan flour in 1/4 cup of water without lumps and set aside.
  • Heat a kadai with oil and temper the ingredients given under “To temper”. Sauté the onions, slitted chillies,curry leaves, hing & tomatoes. Saute till tomato turns mushy. Now add the tamarind extract and sambar powder.

  • Add more water if necessary.Add the cooked vegetables , little asafetida and fresh curry leaves. Allow it to boil for few minutes. Then add the cooked and mashed toor dal.
  • Add besan water to the sambar. Boil well for few minutes without lumps .The sambar starts to thicken. Add more water if necessary.
  • Finally switch off the stove and garnish with coriander leaves.
  • **For relatives, add a tsp of ghee at the end and close the bowl. Yummy , aromatic sambar is ready to enjoy with piping hot idlis , vada or pongal !!

  • For idli sambar, dal should be dominant and hence less tamarind is added.  If u want the sambar to be more tangy add lime juice at the end after switching off the flame.
  • For more spiciness, add more green chillies while sautéing onions and tomatoes.
  • If u feel the sambar is too thick, add more water, little tamarind extract, salt and sambar powder. Boil for sometime. Similarly if u think the sambar is more spicy or tangy, add little besan flour and water, allow it to boil. Adjust salt.
  • I find the above step as very useful to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbor for sharing these tips with me/>

I enjoyed this yummy sambar with my oats barley idli and onion thokku !

Idli sambar recipe

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