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March 28, 2011


I googled so many recipes , referred some cookbooks and finally came up with this version. Some have suggested to make this vada with gram flour &  rice flour and some recipes are with urad dal.I felt recipe with urad dal would be better. If u want to make Mixed Veg bonda, then gram flour /besan would be the best option..

For the batter :
  • White round urad dal – 1/2 cup 
  • Salt -  as needed
  • Water – 2 - 3 tbsp ( upto 1/4 cup)
  • Asafetida / hing – 1/4 tsp
  • Ginger – 1 inch piece
  • Green chilli – 1 no
To mix :
  • Carrot – 2 nos
  • Grated Cabbage – 1/4 cup
  • Potato – 1 no ( Optional)
  • Green chilli – 1 no
  • Small onion – 10 nos
  • Curry leaves -  A few
  • Coriander leaves – A few
  • Wash and soak urad dal for 1 hour.
  • Grind all the ingredients given under ‘ the batter’ in a mixie.
  • Chop the carrots , small onions , green chillies very finely.
  • Grate the cabbage. Mix all the veggies to the batter .Check for salt.
  • Heat the oil in a kadai and deep fry vadas in batches.
  • Serve hot !!
vegetable vada1

  • We dont have to worry about the shape of vadas, U’ll get a nice perfect shape.The batter mixed with vegetables would be very thick.
  • Suppose if the batter is watery , add little rice flour to get the proper shape. But this step wont be needed.
vegetable vada collage

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March 24, 2011


This is my MIL’s special recipe.We bought some sour raw mangoes and i told my MIL to make something special with it. she told me about this kuzhambu and we tried on the same day. It was excellent .Its very simple to do. If u get sour mangoes, do try this .I am sure u’ll love it.It got a similar taste of puliodharai /puliyogare.Thanks a lot to my MIL for teaching me this yummilicious gravy / kuzhambu.I loved it.. Red heart.


  • Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a  clear idea )
  • Tamarind – One seed / Small Berry size
  • Turmeric powder –1/4 tsp
  • Curry leaves – A few
  • Salt – As needed.
  • Arisi Kazhani – 2 cups ( Drain the water after washing the rice and take it in a bowl ..The water would be white in color.Its called Kazhani in tamil )
To roast and Powder
  • Oil – 1 tsp
  • Methi seeds – 1/2 tsp
  • Channa dal – 1tbsp
  • Urad dal – 1 .5 tsp
  • Toor dal – 1 tbsp
  • Red chillies – 6 – 7 nos
  • Hing /Asafetida – 1/4 tsp
To temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves  - a few
  • In a wide mouthed kadai or bowl take the arisi kazhani and add the turmeric powder ,salt & one seed of tamarind.( We call this as ethir puli)
  • Wash the raw mangoes and slit cut into 3 pieces. Please refer the above picture .
  • Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy.
  • Add 1/4 tsp of hing & curry leaves while boiling.
  • Now in a kadai , add a tsp of oil and roast the items in the same order.
  • Grind it to a coarse powder . ( run the mixie once or twice)
  • Once the mangoes are cooked , add the  coarse powder and allow it to boil for 5 mins. u’ll get a nice flavor.
  • The gravy should be watery as in picture.(like rasam)
  • Finally temper the kuzhambu & give some 30 mins standing time before serving ..
Enjoy with plain rice & papad.U can add a tsp of sesame oil in plain rice for additional taste.

Kazhani kulambu         

  • Please grind the powder in a coarse form to get the kuzhambu in  watery consistency.If u grind it fine , u’ll get a  thick gravy. Please make it the way u want the gravy to be.
  • Hing should be twice here. One time in raw and another time while roasting.
  • Dont forget to add a pinch of tamarind. No need to soak & extract.. it will dissolve in the gravy.If u have the ready made paste , just add a drop of it.
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March 21, 2011


I think most of  u know and  make this porridge .U all may wonder if i say this is the first time i am making this .Yes, for the first time i prepared this quick , delicious porridge and enjoyed for breakfast today.I got this recipe from a blog , made some additions and relished with pickle Tongue out
Oats kanji

1 cup - 200ml
  • QUAKER OATS – 1 /2 CUP
  • Butter milk –2 cups or half cup of sour curd
  • Water & Salt – As needed
To temper :
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Red chilly – 1 no ( Pinched into two )
  • Curry leaves – a few
  • Asafetida – 2 pinches
  • Ginger – a small piece ( finely chopped)
Coriander leaves –Little ( chopped )
  • Soak the oats in water for 15 mins . This step is purely optional.
  • Pressure cook the oats till one whistle.Mash it well with a ladle.
  • Now add the buttermilk and salt. ( Add less buttermilk if it is too sour)
  • Temper all the items given above and add it to the oats mixture.
  • Mix well.Garnish with coriander leaves.

  • If u feel the porridge is too sour, add milk or water to reduce the sourness and adjust the salt accordingly .
  • U can add finely chopped raw mango pieces to get a nice flavor and taste. 
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March 15, 2011


I wanted to try this kheer for a long time.Yesterday i prepared this for my hubby,. I refrigerated the kheer ,thawed & had it .So it was slightly warm not very cool.The taste was awesome. We loved it..I referred so many blogs for the recipe and finally came out with my version.Picture dint come out good :(
Badam kheer 1

  • Almond –15 nos (**Blanched)
  • Milk – 1/2 litre ( I used low fat milk )
  • Sugar – 3 - 4 tbsp
  • Hot Water – 1/2 cup ( to soak almonds)
  • Saffron threads – A few (soak in little warm water before use )
  • Cardamom powder – 1/2 tsp ( Optional. I used it )
  • Soak almonds in hot water for 10-15 mins.
  • The skin comes out easily. Peel the skin and blanch the almonds.
  • Grind it to a smooth paste adding little milk.
  • In  a broad pan, heat the milk. When the milk starts to boil, add the almond paste and simmer the flame.
  • The milk has to boil for 20-25 mins and the quantity gets reduced .
  • By this time, the raw smell of almond also disappears and  milk gets thickened slightly.
  • Now add the required sugar and mix well.
  • Allow it to boil for 5 mins.
  • Finally add the saffron milk. The color of the kheer gets changed .
  • Add cardamom powder if necessary.
Refrigerate & serve chill or enjoy it warm. The choice is urs !!

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March 11, 2011


I tried this from Mallika badrinath’s cookbook.We had with chapathi / Roti. It was very nice. It got a similar taste of mixed vegetable masala in restaurants. Try this for ur guests.. I am sure they’ll enjoy it.

Vegetable pyaz masala 2

1 cup - 250ml
  • Potato – 3 nos (medium sized)
  • Carrot – 2 nos
  • Peas – 1/2 cup
  • Big onion – 2  nos (slice cut)
  • Salt  & oil – As needed.
To grind
  • Tomato – 2 nos
  • Big onion – 2 nos
  • Grated coconut – 1/4 cup
  • Green chilly – 3 nos ( Saute in little oil ..Please increase the number of green chilly if u want spicy gravy. The original recipe calls for 5nos )
  • Coriander seeds – 1/2 tbsp
  • Jeera / cumin seeds – 1 tsp
  • Pepper – 5  nos ( dry roast in a kadai separately)
  • Cinnamon – 1 inch piece
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Ginger – A small piece.
  • Khus khus – 1/2 tbsp
To garnish
  • Chopped Curry & coriander leaves – Few
  • Chop all the vegetables and pressure cook for 1 whistle. ( vegetables should not be mushy )
  • Slice cut onions and keep aside.
  • Now grind all the items given under “to grind” to a smooth paste adding required water.
  • In a kadai , add  1tbsp of oil and saute the sliced onions.
  • Add the ground masala & cooked vegetables.
  • Add the required water , salt and simmer the flame.
  • Let the gravy boils for 10- 15 mins to ooze out the raw smell of the ground masala.
  • Add water if necessary & stir in between. After sometime u get a nice smell and the gravy gets thickened.
  • Remove and serve hot garnished with curry leaves & coriander leaves.
We relished with chapathi ..

Vegetable pyaz masala 1

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March 8, 2011


We make this side dish only for sambar rice. Sambar Sadam , Carrot puttu & appalam (papad) is a divine combination..I learnt this from my mom.Its very easy to prepare.Try this for kids .. I am sure they’ll love it.Its always better to eat the carrots raw to get the complete nutrition.If not possible, its good to steam to retain the nutrition.Here i ‘ve steamed the carrot. So i feel this side dish is good for growing children who doesn’t eat raw carrot .

Carrot puttu

  • Carrot – 3 nos ( Grated)
  • Big onion – 1 no (Finely chopped)
  • Green chilly – 1 no ( slit into 2 )
  • Grated coconut – 2 tbsp (optional)
  • Salt – As needed.
To Temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – Few
  • Grate the carrot. Spread the grated carrot in the idly plate and steam it for 10 –15 mins in idli pot.( This method retains the nutrition in carrot )
  • Finely chop the onions and slit cut the green chillies.
  • Now in a kadai , add oil and temper the items given above .
  • Add the onions & chillies . Saute till onion turns transparent.
  • Now add the steamed carrot , salt and toss well.
  • Keep in low flame for sometime by tossing in between.
  • Now add the grated coconut , stir for sometime and switch off the flame.
Yummy carrot puttu is ready to go with sambar rice !!

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March 4, 2011



This is a tasty side dish for idli dosa.Whenever I have ripe tomatoes in my hand, the first side dish that comes to my mind is this tomato thokku. I learnt this from my mom. Very easy to prepare . U can try this for chapathi too. Ideal side dish for trip / travel .

  • Ripe tomatoes – 1/4 kg
  • Big onion – 2 nos (finely chopped )
  • Tamarind – 1 small piece ( Optional )
  • Red chilly powder – 1.5 - 2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed
To temper :
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1tsp
  • Curry leaves – A few
Coriander leaves – To garnish
  • Cube cut tomatoes and finely chop the onions.
  • In a kadai,add oil and temper the items given above. 
  • Now add the onions and saute till transparent.
  • Then add the tomato pieces and saute till it becomes mushy.
  • Add the turmeric & red chilly powder along with salt.
  • Mix well and add the required water to cook. Cover with a lid.
  • After sometime ,check whether the onion & tomato gets cooked.
  • Once the mixture thickens, add the coriander leaves and serve hot..
Tastes divine with hot idlies ;)

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March 1, 2011


This is my mom’s special recipe.I love this a lot. It goes well with More kuzhambu & Rasam.


  • Small brinjal – 7 nos
  • Salt & water – As needed.
To roast & grind :
  • Oil – a drop
  • Coriander seeds – 2tsp
  • Chana dal – 1.5 tbsp
  • Red chilly – 4-5 nos
  • Grated coconut – 2 tbsp
To temper:
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Cut the brinjal lengthwise and soak in water to avoid change of color.
  • Cook till its 3/4th done.Drain if there is any excess water .
  • In a kadai , add a drop of oil and roast the coriander seeds,channa dal & red chilly. Set aside.
  • In the same kadai add the grated coconut and roast for few seconds.
  • Grind all the roasted items to a coarse powder. ( not too fine or too coarse )
  • Now in a  kadai add oil , temper the mustards & urad dal . Add the cooked brinjal pieces . Saute till the water content gets absorbed.
  • Then add the roasted powder , salt and mix well for few minutes. Make sure the brinjal pieces dont break.
  • Poriyal is ready to serve hot !!
We enjoyed with my mom’s more kuzhambu :)


As we cook the brinjal , its shrinks in size but the color is retained. My mom makes this curry in other way too.She slit cut the brinjal into 4 pieces , stuff this podi , use lot of oil and saute it till brinjal gets cooked in oil.Since this method consumes more oil and also the color of the brinjal turns black , we avoid making this way. For kids , u can try this method..
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