Thursday, 10 August 2017

Aloo Paratha

Aloo paratha is one of my favourite paratha. I was planning to do this for a long time, and it came out well. It can be served for dinner, breakfast as well as in lunch box for kids. Variety of stuffing can be made to fill paratha. But all time favourite is Aloo paratha, Gobi mutter paratha, onion paratha.

Since stuffed paratha contains all masala's, no sidedish is required. Best combo to serve this Aloo Paratha is with plain yogurt and mixed vegetable pickle. Aloo paratha is quite easy to make when it's dough and stuffing is kept ready. Most of the North as well South Indians order Aloo paratha in hotels. It is so yummy when it is served hot.

Preparation time: 30 mins
Cooking time: 20 mins
Serves: 3 nos

Ingredients to prepare stuffing:

Aloo / potato - 4 nos (large)
Coriander - 1 cup (washed and chopped finely)
Onion - 1 no (finely chopped)
Green chilli - 2 no (finely chopped)
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chat masala - 1/2 teaspoon (optional)
Lemon - 1/2 no
Salt - to taste
Butter - 2 teaspoon

Ingredients to prepare dough:

Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 4 teaspoon
Warm Water - to make dough (merely 50% measure of wheat flour)
Wheat flour - for dusting


To prepare dough:

1. In a wide bowl, add wheat flour, salt and oil / ghee and mix well.
2. Add luke warmwater little by little to the dough mixture so that dough gets evenly mixed. Prepare soft, smooth and pliable dough. Once the dough is ready, grease the hands with a teaspoon of oil and knead the dough. Cover and keep it aside for 20 mins minimum.

To prepare stuffing:

1. Wash and pressure cook potatoes for 4 whistle or until soft.
2. Peel the skin and mash well such that no lumps are found.
3. Heat butter in a pan and add turmeric powder, chilli powder, cumin powder, coriander powder, chat masala and salt. Mix well for a minute and then add green chilli and onion.
4. Once onion turns translucent colour, add mashed potato and mix well.
5. Finally add coriander leaves, lemon juice and mix well and switch off the flame.Once the mixture cools down, make lemon size ball stuffing and keep aside.

To prepare Paratha:

1. Knead the dough again and equally divide the dough into 8 -9 large portions and make balls out of it.
2. Press and flatten single ball dough and dust wheat flour on both the side and roll out the dough to make small circle. Make sure, middle portion of the chapathi is thick and thin at corner.
3. Keep your stuffing ball in the centre, gather all the corners and seal the dough with stuffing inside. Press it down gently to flatten it.
4. Dust little flour on the sides and flatten it using hand. Gently roll out the flattened dough to 6-7 "circle.

5. Heat tawa with a teaspoon of butter and place the rolled out paratha on it.
6. When one side of paratha is done, flip it over other side and cook it well, until both sides turns golden brown.
7. Remove it from tawa and serve it with plain yogurt and mixed vegetable pickle.


1. Leftover stuffing can be used for making sandwidch by applying the stuff in butter toasted bread.

Monday, 3 July 2017

Banana smoothie with Peanut butter

Banana smoothie is one of the refreshing drink I would like to consume. It is little heavy and could be served as a substitute for breakfast.

Preparation time: 5 mins
Serves - 3 nos


Banana - 2 nos (large, ripen)
Peanut butter - 2 tablespoon
Milk - 2 1/2 cup
Ice cube - 3 nos
Sugar/ Honey - 1 teaspoon


1. Peel and cut banana roughly into 4 pieces.
2. In a blender add banana, peanut butter, 1/2 cup milk, sugar. Blend them into fine paste.
3. Add 2 cup milk and ice cube , blend it again and serve chill.


1. Banana should be ripen.
2. Always it is good to serve smoothie immediately when it made.

Wednesday, 31 May 2017

Vendakai pachadi - My Mom's style

Vendakai pachadi is my dad's favourite. My mom used to make it quite different than other pachadi. Most of us are familiar with bhindi masala, vendakai poriyal, bhindhi fry. This pachadi is so simple to make and can be used as main dish instead of sambar. It could be served with hot steam rice and rice papad.

Preparation time : 10 mins
Cooking time: 15 mins
Serves : 2 nos


Bhindi - 5 nos
Tomato - 2 nos (medium size, finely chopped)
Onion - 1 (large, finely chopped)
Curry leaves - few
Mustard - 1 teaspoon
Urad dal - 1 teaspoon(split)
Gingelly oil - 1 1/2 tablespoon
Sambar powder - 1 teaspoon
Coriander powder -1 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Salt - to taste
Tamarind - small gooseberry size
Toor dal - 1 tablespoon
Coconut - 1/2 cup (grated)
Hing - 1 pinch


1. Wash and dry lady'sfinger. Cut them into fine pieces.

2. Wash and soak toor dal for 10 mins.
3. Extract tamarind pulp and keep it aside.
4. Grind grated coconut in mixer by adding little water to make it thick paste.
4. Heat oil in pressure pan, add mustard seeds, urad dal, curry leaves, hing and onion.

5. Saute onion until it turns translucent colour, add tomato, half of required salt, turmeric powder and saute well until tomato is half cooked.

6. Add chopped lady'sfinger and saute it for a min.

7. Finally add toor dal, tamarind juice, water, salt and sambar powder. Mix well and check for spice, salt and tanginess.

8. Pressure cook for 7 to 8 whistle and switch off the flame.
9. Once pressure goes off,  open the lid and smash the gravy. Add coconut paste and mix well.
10. Again pressure cook the mixture for 3 whistle.

Yummy vendakai pachadi is ready to be served.

Garnish with fresh curry leaves and serve vendakai pachadi with hot steam rice and papad.


1. Instead of ladysfinger, broad beans can be used.
2. Ladysfinger should be only 5 nos for 1 onion and 2 tomato ratio.
3. Since toor dal is cooked in tamarind juice, it takes time to get cooked. 

Thursday, 25 May 2017

Mango Dal/ Andhra pappu/ Mamidikaya pappu recipe

I have more Andhra friends starting from my college life and I just love to eat their food. I still remember I just ate food for an hour in my close friend (Maduri's) home at Kalahasthi, my mother was astonished to see me eating more than what I consume in my home. I love to taste different food, my friend mom had made lot of varieties for me when I visited her home. I think in my life that is the first time I ate huge amount of food with lot varieties.

Mamidikaya pappu is one of the Andhra's traditional dish. It is so simple to make and mostly made in raw mango season. It's slightly tangy in taste and one of the andhra pappu variety. Similarly toor dal/ moong dal can be used as per our wish. It is simply served with Hot steam rice and avakaai pickle.

Ingredients :

Toor dal - 1/2 cup
Raw Mango chopped - 1/2 cup
Water -1 1/4 cup
Green chilli - 1 or 2  (Slit)
Turmeric powder - 1/2 teaspoon
Hing - 3/4 teaspoon
Salt - to taste

For seasoning:

Ghee - 1 tablespoon
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon (split)
Cumin seeds - 1/2 teaspoon
Red chilli - 1 no
Curry leaves - 1 sprig
Garlic cloves - 2 (Crushed)
Ginger - 1 inch(Finely chopped, optional )


1. Wash and soak toor dal for 15 mins.
2. Wash and cut mango into small pieces, discard the seed.
3. Pressure cook toor dal, chopped mango, green chilli, hing, turmeric powder and water for 3-4 whistle.
4. Once pressure goes off, mash dal to smooth consistency by adding required salt,
5. Heat ghee in a small pan, add mustard seeds, urad dal, cumin seeds, and crushed garlic. When they begin to sizzle add fresh curry leaves and red chilli. Finally add a pinch of hing to hot ghee, which adds additional flavor. Switch off the flame.
6. Add this seasoning to paapu. Mix well and serve it with hot steam rice and papad.


1. While seasoning, after switching off flame, red chilli powder can be added around 1/2 teaspoon. This will add little spice to mamidikaya pappu. This step is optional.
2. Adding crushed garlic to hot ghee, will add additional flavor to pappu.

Thursday, 20 April 2017

Maavadu / Vadu Mangai pickle

Maavadu / Vadu mangai is the best pickle I love in entire pickle variety. My mom used to do it for every start of summer season in a big porcelain jar. Most of my lunch days doesn't end without curd rice and maavadu. More than maavadu, I love the water in pickle jar. It is very simple to make and could be store in months together. Maavadu is nothing but baby raw mango. It will be available in market around February last week / March 1st week. Baby mango will be fresh and available in mylapore/ tnagar vegetable market in Chennai.

Baby raw mango with little sourness should be chosen for this pickle.


Maavadu - 2 kg (approximately 8 cup)
Rock salt - As needed ( 1 cups approximately)
Red chilli - 35 nos
Castor oil - 2 tablespoon
Fenugreek powder (Vendhaya podi) - 1 teaspoon
Mustard powder - 3/4 teaspoon
Turmeric powder - 1/2 teaspoon


1. Trim the long stem of vadu mango.

2. Clean vadu mango by washing it 3-4 times in running water to remove dust/ mud. Remove rotten/ ripen mango.

3. Dry it under fan in a clean white cloth and make sure it is completely dry.

4. In a large vessel, add vadu mango, Castor oil and turmeric powder. Mix well to ensure the every mango is coated with oil.

5. Close the vessel and leave it for 2 days. Large amount of water oozes out in vessel.
6. In a mixer, grind chilli into fine powder. Mix mustard powder, grounded chilli powder and fenugreek powder  uniformly and add it into vadu mango.

7. Finally transfer vadu mango into porcelain jar and cover it with clean white cloth.
8. Mix it every day and vadu mangai will be ready by 10 days.
9. Transfer little portion of it into a clean glass jar using dry ladle.

Serve yummy, tangy vadu mangai with curd rice.

Thursday, 23 March 2017

Palapazha paayasam/ Jackfruit Paayasam

Jack fruit is one of my best fruit I love. Whenever smell of jack fruit tempts me I immediately buy it. My dad used to get it for me in my childhood days and I used to eat it along with honey. This payasam my mom used to make whenever my sister is back to home after marriage. She too loves it too much. It is very simple and quite easy to make if all ingredients are ready.

Preparation time: 10 mins
Cooking time : 20 mins
Serves : 4 nos


Juicy Jack fruit - 1/4 kg (seedless)
Jaggery - 1 cup
Moong dal - 3 tablespoon
Cardamom powder - 1 teaspoon
Coconut milk - 1 cup
Cashewnut - 10 nos
Coconut piece - 3 nos (finely chopped)
Ghee - 2 tablespoon
Salt - 1 pinch
Water - to boil


1. Fry coconut pieces and cashewnut in ghee and keep it separate.
2. Wash and pressure cook moong dal for 3 whistle, smash and keep aside.
3. To the finely chopped jack fruit, add a cup of water and boil it in separate open pan for 10 mins.
4. In a non-stick pan add 1 cup powdered jaggery and 1/2 cup water and boil it in low flame until jaggery dissolves.
5. Filter jaggery syrup to remove all impurities.
6. To the filtered jaggery syrup add smashed moong dal and boiled jack fruit and allow it to cook for 10 mins in medium flame, until semi thick consistency is attained.
7. Add coconut milk, cardamom powder and a pinch of salt to the payasam and cook for 5 mins in low to medium flame.
8. Switch off the flame and finally add roasted cashew nuts and coconut along with ghee.

Serve it hot. Yummy jack fruit payasam is ready.


1. Don't pressure cook jack fruit, when it is boiled in open pan and added to payasam you could feel pieces of jack fruit while eating payasam it gives additional taste.
2. After adding coconut milk don;t boil the payasam.
3. A pinch of salt added to any sweet will enhance the sweetness.

Friday, 3 March 2017

Boondhi Ladoo

One of my favourite recipe which I was planning to try individually without my mom help was Ladoo. I planned it for years, but this time I tried individually and it came out so good. Before marriage, me and my mom used to do this ladoo during Diwali in order to offer goddess Lakshmi. Very simple dish, which can be made in 40 mins if every ingredient is kept ready.

Preparation time: 20 mins
Cooking time: 40 mins
Yields : 20 ladoo


Bengal gram flour - 1cup
Rice flour - 1teaspoon
Sugar - 1 1/2 cup
Elachi powder - 1 teaspoon
Nutmeg powder (jadhikai) - 1 tablespoon
Cloves - 5 to 6 nos
Cashewnut - 1/4 cup (broken into fine pieces)
Raisin -1 tablespoon
Ghee - 2 tablespoon
Food colour -1/2 teaspoon (Yellow colour)
Raw camphor (Pachakarpooram) -1/4 teaspoon
Salt - 2 pinch
Aapa soda/ cooking soda - 1 pinch
Oil - to deep fry
Water - 1/2 cup
Diamond kalkandu - 2 tablespoon (optional)

Method to make Boondhi:

1. Sieve both rice flour and bengal gram flour. Add bengal gram flour, riceflour, salt, cooking soda, pinch food colour in a bowl and mix well by adding little water to form batter consistency.
2. Ensure batter is not too thick and not too thin. It should be pouring consistency,
3. Heat oil and a teaspoon of ghee in a pan and pour little batter on boondhi ladle and tap gently.

4. Little droplets of batter falls into oil and fry this boondhi. Ensure boondhi is removed from oil a stage before it turns too crisp. All this process are carried over in medium flame.
5. Repeat the same process for rest of the batter.
6. Using potato masher semicrush half of the boondhi and have half of the whole boondhi.
7. Heat ghee in a separate pan and fry cashewnut and raisins and add it to boondhi.

Method to make sugar syrup:

1.  In a thick bottom pan, mix water and sugar and allow to  boil.
2. Add nutmeg powder, raw camphor. elachi powder and food colour, half crushed cloves into sugar syrup.
3. Ensure one string consistency is formed (ie) when sugar syrup is dropped to a bowl of water, it doesn't get dissolved and a string is formed between index and thumb fingers.

Method to make Ladoo:

1. Add semicrushed and whole boondhi to one string consistency sugar syrup and mix well.
2. Add diamond kalkandu to sugar syrup at this stage. Mix well when sugar syrup is hot.
3. When mixture is half cool, apply ghee over palm and start making balls by pressing it tightly. Ensure the mixture is medium hot while making ladoo. If it is too cold, we cannot make balls out of it.

Yummy Ladoo is ready to be served. Enjoy !!!!


1. Have a small bowl of sugar syrup separate. When you feel balls are not formed proper, add little sugar syrup and try.
2. Also use little (teaspoon) boiling water when balls are not formed properly. If sugar syrup turns completely dry, it will be difficult to make ladoo.