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December 31, 2013

Chilli Bajji Recipe / Milagai Bajji - Molaga Bajji Recipe

chilli bajji recipe

Chilli bajji/Molaga bajji in Tamil, Mirchi bajji in Hindi is an yummy snack recipe/ street food which most of us have tasted in exhibition, beach. Long chilli is used to make this bajji. It is also called as bajji milagai/ ooty milagai. Nowadays people make bajji with kudai milagai / Green Capscium too. Recently when I visited my in-laws place, my MIL made this milagai bajji for us. We loved it a lot. Last week I tried the same in my kitchen.We all enjoyed this bajji with hot tea ! It tasted great for this cold weather. Do check out my onion bajji recipe if interested.Friends, I am closing this year with this hot chilli bajji/ Milagai bajji post.

I will meet you all in 2014 with some interesting and easy recipes.Wish you all  a very happy new year.May this new year be filled with happiness,joy and prosperity!!!

Milagai bajji recipe


Chilli bajji

Chilli bajji Chilli bajji/Milagai bajji recipe-yummy evening snack !
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
To make batter
  • Gram flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Red chilli powder - 1/2 tsp
  • Cumin seeds/jeera - 1 tsp
  • Cooking soda / baking soda – 1/8 tsp
  • Kesari color - 1 pinch
  • Salt - as needed
  • Water - 1/2 cup
  • Bajji chilli – 3 - 5 nos
  • Cooking oil - to deep fry

  • Wash the chillies and slit it vertically.Remove the seeds and set aside.
Chilli bajji / Milagai bajji
  • In a wide bowl, take the flours,red chilli powder,kesari color,salt , cooking soda and jeera.Mix well.Add the required water and mix well.I used 1/2 cup of water here.Adjust the quantity by keeping this as reference.
Chilli bajji/Milagai bajji stepwise pcitures
  • The consistency of batter should be slightly thicker.It should coat the chillies well.If it is too watery,tails will form in bajji.If it is too thick,bajji will become hard.
  • Heat oil in a kadai and put a drop of batter.If it raises immediately,oil temperature is right.
  • Now coat the chillies in the batter and drop in oil immediately.
Milagai bajji/Chilli bajji stepwise pictures
  • Deep fry both the sides till golden.Remove,drain in a tissue and serve hot.

  • U can use 1/3 cup of rice flour too if u want bajjis to be in softer side.
  • If the chillies are too spicy,deep fry the chillies alone after discarding the seeds and then make bajji as mentioned above.U can also soak the chillies in buttermilk to reduce the spiciness.
  • Adding Kesari color is optional.But it gives a  nice color as we get in bajji shops.
  • U can add little idli,dosa batter instead of cooking soda.

chilli hot bajji

Serve hot with tea and tomato sauce or coconut chutney

Milagai bajji

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December 30, 2013


pirandai thuvaiyal

Pirandai thogayal ( Pirandai thuvaiyal) /Adamant creeper chutney, sounds interesting right?.Yes, I too felt the same when my MIL told about this recipe.I have heard about this plant but I din’t know it is edible.After I browsed its health benefits, I was so happy that I got to know a very useful, healthy recipe from my MIL.Thanks a lot aunty.This thuvaiyal tasted more like thengai/coconut thogayal and I loved its taste very much. I haven't tasted it with idli,dosa. I hope it tastes good.

As pirandai has amazing health benefits, I wanted to share it with you all !
  • Cissus Quadrangularis is the biological name of pirandai.It has high vitamin C and calcium.
  • Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.
  • Its is also helpful for ladies with irregular menstrual problems.
  • Pirandai recipes are useful for people with indigestion issues,flatulence,nausea,cough and piles.
  • Never use your hands for washing pirandai.Just show under tap water.
  • Always grease ur hands with sesame oil to avoid your hands from itching.
  • Use tamarind in all pirandai recipes else it will make your tongue itchy.

Name of Adamant creeper in different languages
  • English: Bonesetter, Devil's Backbone, Veldt Grape.
  • Hindi: Hadjod, Hadjor, Asthisrumgala
  • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
  • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
  • Tamil: Pirandai-பிரண்டை
  • Telugu: Nalleru, Gudametige, Kokkitaya-ralu 

  • Here is the picture of Pirandai which my MIL brought from our house backyard.
    Pirandai  - Adamant creeper 

    Pirandai thogayal

    Pirandai thogayal

     Pirandai thogayal/Adamant creeper chutney for rice
    Cuisine: Indian
    Category: Thogayal
    Serves: Serves 2-3
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    • Pirandai/Adamant creeper - 10 sticks
    • Urad dal - 1.5 tbsp
    • Red chillies – 5 nos ( Use 7 for spicy taste)
    • Tamarind – Big gooseberry size
    • Grated coconut - 1 tbsp (Optional)
    • Salt & water- as needed
    • Oil - 1 tbsp

    • Grease your hands with gingely oil to avoid itching.Wash pirandai under tap water and peel the outer ridge of pirandai like we do for ridge gourd.Remove the top and bottom part.Chop them into small pieces.Soak tamarind in little water.
    pirandai thogayal step by step
    • In a kadai,heat a tsp of oil & roast the chillies,urad dal.Remove and in the same kadai,add little more oil and saute the pirandai.Saute till it shrinks and changes its color.Saute well else it will make ur tongue itchy while eating.Remove,let them cool and grind everything together adding tamarind,salt and water to make a smooth paste.
    pirandai thogayal step by step picture

    Serve with plain rice topped with ghee or gingely oil. Adding ghee is recommended as pirandai has a tendency to increase the body heat. Ghee helps to subside it.

    Try this healthy pirandai thuviayal for rice, mix with rice & ghee and enjoy !
    pirandai chutney

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    December 26, 2013


    maa--inji pickle 
    I love maa inji a lot. Basically I love ginger based recipes like ginger pachadi,Puli inji(kerala style) very much. So this mango ginger is no exception. Actually I wanted to post maa inji thokku, but before that I thought of sharing this simple & easy maa inji pickle, my MIL’s version. I tried two different methods and shared the same.Try whichever u like.Both can be made easily with simple ingredients.Its a great accompaniment for curd rice and dal rice

    Maa inji pickle

    Maa inji/Mango ginger pickle

    Maainji recipes  Easy,instant maa inji pickle for curd rice
    Cuisine: Indian
    Category: Pickles
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 3 Minutes
    Total time: 8 Minutes

    Version 1
    • Mango ginger/Maa inji - 100 gms ( 5 big finger sized pieces)
    • Lemon juice - 1 tbsp
    • Green chillies - 2-3 nos
    • Hing/Asafetida - A pinch
    • Salt - as needed
    Version 2
    • Maa inji - 100 gms
    • Lemon juice - 1 tbsp
    • Red chilli powder- 1 tsp
    • Hing/Asafetida - A big pinch
    • Dry Roasted & powdered methi seeds-1/4 tsp
    • Salt - as needed
    To temper(for both versions)
    • Gingely oil - 1 tsp
    • Mustard seeds - 1/2 tsp
    • Hing - A pinch

    • Wash and peel the skin of mango ginger.Chop into small roundels(u can also chop it finely).
    • To this add finely chopped green chillies,hing,salt and lemon juice.Mix n serve !
    Version 2
    • Wash and peel the skin of mango ginger.Chop into small roundels.
    • Add the chilli powder,salt,methi powder,lemon juice..
    Maa inji uruguai
    Finally temper for both the versions.Give a standing time of 30 minutes before serving.

    Serve with curd rice and enjoy !
    mango ginger red

    For variations,u can chop mango ginger finely. Tempering is also optional.

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    December 23, 2013


    party menu recipes

    Recently i attended Raksha’s friend’s Birthday party. We moms are also good friends. It was like a fun filled get together for us, more than a birthday party. I loved the way my friend conducted the party. It was so fun and interesting for kids as well as parents. It was not  like a normal cake cutting party. Instead she conducted some events/Indoor games for everybody including parentsSmile with some attractive and useful prizes. Kids were so enthusiastic to participate in the events and so were us. Though the games were very simple like ball passing,placing caps etc by playing music, they were very interesting and all the kids thoroughly enjoyed it. Raksha and myself won three prizesParty smile. I have shown the picture of prizes in the below pictureWinking smile. In addition to these prizes, birthday caps, face masks and yoyo were given to all the kids.


    We had our lunch over there and it was a simple menu but filling and attractive to kids and parents. Though the number of items were less, everything were very tasty. Usually i hesitate and scare a lot to conduct party in my home and i have never conducted any parties. Other than family members, I haven’t invited anybody for Raksha’s birthday so far. But after attending this party, I got some ideas and confidence of conducting a party in my home. Hope I‘ll do it for Raksha’s next birthday. I tried the same party menu at home last Sunday.
    As I was so much attracted by that party, I wanted to blog it for my future reference and for some beginners who are looking for simple party menu ideas. Hope you’ll find it useful.


    Disposable serving plates
    • Small  sized cake plate
    • Big snack and food plate
    • Plastic Spoons & fork for cake
    • Plastic Spoon for food
    • Disposable paper cups for juice and water
    • Small disposable bowls for salad
    • Tissue paper/ Napkin paper,
    • Big polythene bags with buckets/cartons for thrash.(this is very important,keep in all corners)
    For decorations
    • Colorful ribbons , Happy  birthday banner , Balloons , Birthday knife , foam,Chocolates inside a big balloon.
    For kids
    • Party caps,chocolates,face mask,yoyo or small toys, some useful gifts like chess box set,,ludo,brain games etc based on the age.Some small storage bowls for adults and gift wrappers for packing gifts

    In the recipe menu , i have mentioned the order in which the recipes were served to us. As all these recipes can be prepared in advance, u don’t need any helping hand to prepare them. U alone can do everything and take the creditsSmile. Here is how my friend conducted the party.

    • As soon as all the friends and guests gathered, store bought aerated drinks like Pepsi, Fanta, 7up were served.
    • She kept some events for kids and parents.U can plan some games like musical chair,passing a ball,placing a cap by playing a music and much more.Everything finished off in 30 minutes. After that cake cutting went on.
    • After cake cutting, she conducted one more event for kids. In the mean time, her family members arranged all the recipes in a plate and kept ready for serving.
    • In a disposable/Use & throw plate (like the one in the picture), they served a piece of cake, a sweet(I made gulab jamun with ready made mix), mixed veg salad, masala vada, vegetable pulao with raita and potato chips were served with a plastic spoon & fork.
    • After we finished eating,they asked for second serving.Finally they served curd rice and pickle.
    • Last but not the least, the lunch was finished with a small cup of ice cream.
    • In the above recipes, pulao, raita, salad, masala vada and curd rice were prepared at home. Remaining were store bought.
    • We parents enjoyed all the recipes but when i noticed most of the kids happily ate salad (as it had corn), cake(particularly creamWinking smile), pulao, chips and of course ice creamSmile. Some kids had curd rice instead of pulao as it was mildly spicy.

    party menu indian vegetarian

    Please find the links for the recipes here
    In addition to the above recipes,u can find
    • Gulab jamun using ready made mix ( Recipe with video)
    • Store bought potato chips(I forgot to keepSmile with tongue out)
    • A welcome drink ( homemade or store bought juice)
    • Birthday cake piece
    • Ice cream

    • If u are preparing gulab jamun ,make it the previous day and store in an air tight box.To me this is the easiest sweet universally loved by all.U can also plan for other sweets like kaju katli,burfi or make carrot halwa and serve as a dessert along with ice cream.If u want to make the job most simple,buy some sweets from stall as my friend did in the partyWinking smile.
    • Prepare the salad the previous day night and refrigerate by keeping in a box.On the party day,add freshly grated coconut,mix and serve.
    • For veg pulao, chop the vegetables and refrigerate in a tupperware box the previous night.For about 10-12 people,u can make 4-5 cups of rice.As the number of recipes are more, adjust the quantity of rice accordingly.Prepare the rice 30 minutes before the guests arrive so that it would be warm while serving.( If u make in rice cooker,keep in warm mode)
    • For curd rice,make 4 cups of rice.Prepare and refrigerate it in the early morning.As soon as u finish making the pulao,take the curd rice out and do the seasoning.Adjust the consistency and keep it ready.Do check out my curd rice post on how to make it creamy for parties.
    • Prepare masala vada batter and refrigerate the previous day.Make vadas at the end and keep it open till it cools down.Make it slightly thinner to maintain its crispness. If u do not want to have masala vada in ur menu,u can try making gobi 65 or simply  stop with potato chips. 
    To make a grand lunch, u can include any starter like cheese ballsGobi 65,plain rice, rasam, papad, Roti and a paneer gravy ..

    Thanks for visiting this page Smile.Hope u find it useful !

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    December 19, 2013

    Curd Rice Recipe - Thayir Sadam - Bagala Bath Recipe

    Curd rice recipe
    Curd rice / Thayir sadam /  bagala bath is loved by all irrespective of ages. As curd rice is an usual post, I thought of sharing some tips on “How to pack curd rice for lunch box”and “How to make creamy curd rice for parties/potluck” in the “Notes” section. Basically I love to eat plain curd rice more than the seasoned one decorated with fruits and vegetables like carrot. Having lots of fresh curd mixed in hot rice is the divine lunch for me. So I always make curd rice in a very simple way without adding veggies,fruits and nuts. Whenever Sendhil have his lunch outside with his friends, I make easy rasam & potato curry for Raksha and my lunch would be mostly curd rice and pickle ( preferrably vadu manga oorgai) alone.
    Curd has innumerable health benefits.People who don’t like curds have to consume at least a cup of buttermilk  to aid digestion.My MIL usually says buttermilk is much healthier than curd.Thanks to my MIL and my dear friend Shalini for sharing these tips with me. Hope it would be useful for beginners too.Curd rice experts,please share your method of making for lunch box and parties.It would be more helpful for for all of us :)
    Click here for baby mango pickle/Maavadu and Mor milagai recipe
    Thayir sadam

    Curd rice/Thayir sadam

    Curd rice/Thayir sadam How to make creamy curd rice/thayir sadam
    Cuisine: Indian Category: Lunch Yields: Serves 2
    Prep Time: 15 Minutes Cook Time: 5 Minutes Total Time: 20 Minutes

    1 cup - 200ml
    • Boiled rice or raw rice - 1/2 cup
    • Water - 2 cups
    • Milk - 3/4 cup
    • Fresh cream(2 tbsp) or butter (1 tbsp)
    • Fresh curd - 1/2 cup ( for immediate consumption.)
    • Salt - as needed
    To temper
    • Cooking oil - 1.5 tsp
    • Mustard seeds - 1 tsp
    • Urad dal - 2 tsp
    • Hing -  a pinch
    • Curry leaves – few
    • Coriander leaves – 1/2 tsp
    To mix with rice
    • Curry leaves - few
    • Coriander leaves - 1 tbsp
    • Finely chopped mango - 1 tbsp
    • Finely chopped ginger – 2 tsp
    • Grated carrot - 2 tbsp (optional) 
    • Dry grapes and pomegranate - A handful(optional)
    Sour cream& butter milk – As needed (for parties)

    • Wash and pressure cook the rice in low flame for 1whistle.If high flame,give 6-7 whistles.Rice should be completely mushy.Open the lid and mash the rice very well with the back of a  ladle.Add the required salt immediately.. Add warm milk to the rice and mix well.Add fresh cream or butter at this stage and mix well till it becomes creamy. This avoids the rice forming lumps when cooled down. Suppose if you feel, there are lumps in rice, use your hands and break it.
    curd rice recipe
    • Add the finely chopped ginger,curry leaves,slit green chillies and coriander leaves.Now add the fresh curd.Mix well.(Never add curd to hot rice)
    curd rice  recipe
    • Add little more milk till u get the desired consistency.Now add the chopped fruits,veggies(if using) and tempered ingredients.Add some curry leaves and coriander leaves before switching off the flame while tempering..
    curd rice recipe
    • Mix well and serve hot  with a pickle.Consume within an hour or two.
    **Add more curd,if u like more tangy.For the mentioned quantity,the taste would be mildly sour.


    • For lunch box,to prepare 6-7 hours in advance,add 1.25 cups of milk for 1/2 cup of rice.Add 1 tsp of curd during summer season and 1-2 tbsp of curd during winter and other seasons .Make sure the rice is not so hard after,Milk should be 1/2 inch above the rice.Bring it to little loose consistency.Add slit green chillies,ginger, curry leaves and coriander leaves.Green chillies help to avoid the rice becoming too tangy.Ginger and greens is for flavour.Do the tempering.Allow the rice to cool down before packing in the box.
    • For parties to prepare in advance( 6-8 hours before) : For 1/2 cup of rice,add 1.25 cups of milk and 2 tsp of curd with the required salt.Mix well and allow it to set for 4-6 hours.Make the consistency little loose.One hour before serving,check the curd rice.It would have been set and little hard too.At this time add the seasoning,mixed fruits, grated carrot and cashews(unroasted).Lastly add 1/4-1/2 cup of thick buttermilk and 2 tbsp of sour cream( for people in abroad).Mix well.Check for taste.Add little milk if too sour.Adjust the buttermilk and cream as per the taste & texture u require.U can also add evaporated milk.
    • For people in India,we may not get sour cream here.So use fresh cream or butter as much as u need.It will help to balance the sourness, makes the rice look creamy and also gives a mild sweetness.
    • For travel,add more milk as the rice tends to ferment very soon because of heat and becomes sour.Always take some thin buttermilk in hand to mix with the rice if rice becomes too hard
    DO ‘s & DONT’s
    • Never use ur hand for mixing if u make the curd rice in advance.It will become too sour.Use ur hands for mixing only if u consume within two hours.
    • Add hot or warm milk to the rice immediately after mashing the rice.
    • Never add curd to the hot rice.It will leave water.Lunch box will leak and when u open the box,u’ll see the rice and curd separate.
    • Never add the fruits,veggies and nuts in advance because the color of curd rice may change.
    • U can also add mor milagai while tempering for more flavour and taste.
    • Here i slitted the green chillies.U can slice it finely and add them.Some people add chopped small onions too.
    Thanks to my friend Shalini for sharing these party tips.She said she had followed all these tips for family get togethers and potlucks when she was in US.She also mentioned that curd rice can be prepared and refrigerated in an air tight box if u make one day in advance.The next day,bring it to room temperature and follow the above mentioned steps.
    Hope these tips are useful to u all.Do share if u have any special tip.Thanks for spending time to read this lengthy post :)

    Enjoy the curd rice with mor milagai and a pickle.It would be heavenly !
    Curd rice recipe

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    December 16, 2013

    Thiruvathirai Thalagam Kuzhambu| Kali Kuzhambu -Thiruvathirai Recipes

    Thiruvathirai thalagam/kali kuzhambu
    Thiruvathirai kali kuzhambu is nothing but the seven vegetables kootu (7 kai kootu ) in gravy form made using freshly ground spices. It is prepared without cooked dal. It is called as thalagam by Tamil brahmins. Last year I prepared thiruvathirai kali,adai and kootu( This year Thiruvathirai falls on 23rd December, 2018) to update my old post and pictures. Along with those recipes, I tried 7 kai thalagam also known as thiruvathirai kali kuzhambu / pongal kuzhambu for the first time.  I wanted to make a gravy kind of recipe for kali. So I tried this kulambu recipe. We can make this kuzhambu for thai pongal festival too. Recently my sister was telling about this gravy to me which tempted me to try. I searched in google and adapted this recipe from here. I made some changes in the quantity and tried it. It was very nice for plain rice and thiruvathirai rice kali. It tasted more like our arachuvitta sambar without dal. I loved this kuzhambu more than our kootu:) Tasted great with kali!

    Thiruvathirai kali-kulambu

    Thiruvathirai kuzhambu/thalagam

    Thiruvathirai kuzhambu/thalagam Thiruvathirai kuzhambu for kali / kali kuzhambu. 
    Cuisine: Indian Category: Lunch Yields: Serves 4
    Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

    Vegetables for Thiruvathirai kootu

    Please don’t use ash gourd.Yesterday my mil told not to use this veggie for occasions.Instead use pumpkin or cluster beans or bittergourd.

    To roast and grind
    • Raw Rice – 1.5 tsp
    • Chana dal - 1tbsp
    • Urad dal – 2 tsp
    • Toor dal – 1 tsp
    • Coriander seeds/Dhania – 1 tbsp
    • Methi seeds - 1/4 tsp
    • Red chillies - 5-6 nos
    • Grated coconut - 3 tbsp
    To dry roast
    • Sesame seeds - 1 tsp(optional)
    For cooking
    • Seven vegetables – 2 cups (chopped,refer notes for quantity)
    • Tomato - 1no
    • Tamarind - Big gooseberry size
    • Turmeric powder - 1/4 tsp
    • Hing - 1/4 tsp
    • Salt & water - as needed
    To temper
    • Coconut oil or ghee - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - few

    • Chop all the vegetables,tomato and pressure cook adding enough water & little salt in high flame for two whistles so that the vegetables  retain its shape. Set aside.
    Thiruvathirai kali kuzhambu
    • Dry roast the sesame seeds.(SKIP SESAME SEEDS IF U MAKE IT AS SIDE DISH FOR PONGAL) Remove. Then add 2 tsp of oil in the same kadai and roast all the above said ingredients. Lastly add the grated coconut , roast it and grind everything with sesame seeds to a smooth paste adding required water. Keep it aside.
    Thiruvathirai kali kuzhambu
    • Take 2 cups of tamarind extract,add the ground paste. Add salt,turmeric powder,hing and few torn curry leaves. Allow it to roll boil well till the raw smell emanates. As it boils,it thickens. So add water and adjust salt if necessary.
    Thiruvathirai kali kuzhambu
    • Now add the cooked vegetables and boil for few more minutes. After the gravy leaves a nice smell, switch off the flame. Temper the mustard seeds and curry leaves. Add to kali kuzhambu.
    Thiruvathirai kali kuzhambu
    • Cover with a lid.Give a standing time of 30 minutes.
    Serve as a side dish for kali or mix with plain rice adding ghee.Enjoy !


    • Use coconut oil or ghee for tempering. It renders a nice flavour to this gravy.
    • If u don’t like sesame flavour, omit using sesame seeds.
    • Add coriander leaves if you prefer to garnish. I din’t use.
    • For this recipe, I used 1/2 raw banana, 1/2 cup of pumpkin/ash gourd, a handful of mochai, 1/4 cup of cubed yam, 2 arbi peeled, 6 broad beans, 1/2 cup of sweet potato cubed.
    • If you don’t get the above said vegetables, you can replace with Cluster beans, Pumpkin, Ladies finger, Bitter gourd.
    • If using bitter gourd, just add 1-2 small pieces for name sake .Otherwise gravy will taste bitter.

    Thiruvathirai kali kuzhambu

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