Sunday, 15 April 2018

Potukadalai paruppu podi (with Garlic)

Paruppu podi made with fried gram dal and garlic, so simple to make and taste so good with steamed rice and gingelly oil. My mom used to make variety of podi, which we mix with steam rice and have. I personally love both paruppu podi, one made with fried gram dal and other with tuvar dal(toor dal).


Fried gram dal / potukadalai - 1 cup
Red chilli - 8 nos
Garlic Pod - 8 nos
Pepper - 1 teaspoon
Oil - 1 or 2 teaspoon
Cumin seeds - 1/2 teaspoon
Salt - to taste

Preparation Method:

1. Dry roast fried gram dal for just one or two minute in medium flame and keep it aside.
2. Heat oil in a pan, roast red chilli, garlic, cumin seeds and pepper one by one.
3. Allow all the ingredients to cool down and grind together with salt in a mixer to fine powder.
4. Store it in airtight container.


1. Excess of cumin seeds might over powder the spice powder flavour. 

Sunday, 11 March 2018

Mango Lassi

One of the best drink that is common with punjabi restaurant is "Mango Lassi" . I learnt this recipe from my friend Hema, who runs South Indian restaurant in Denmark. It is so simple to make and I love this lassi so much. Though there are different flavours of lassi, but Mango lassi stands for its taste and appealing colour.

Preparation time: 10 mins
Serves : 2 nos


Mango pulp - 400 ml
Creamy yogurt - 200 ml
Coconut milk - 100 ml
Brown sugar - 3 teaspoon
Ice - optional
Cardamom - 1 pinch

Preparation Method:

1. Mix all the above mentioned ingredient in mixer or hand blender and mix well.
2. Serve it chill


1. Instead of canned mango pulp, we can use alphonsa mango variety. Cube mango into pieces by removing skin and blend it into thick pulp.
2. Depending on Mango, we can adjust the sugar level.

Thursday, 1 March 2018

Stir fried Spaghetti

Spaghetti is from Italian cuisine and now a days its most common with Indian kids to have spaghetti often once or twice a week. Usually spaghetti is available along with its sauce. I try to make Spaghetti with mixture of  both Italian and Indian herbs in pesto sauce. My hubby loves it when it is made in this way than ready made sauce.

Preparation time: 30 mins
Cooking time: 20 mins
Serves: 2 nos


Spaghetti - 100 gm
Carrot - 1/2 (julien sliced)
Capsicum - 1/2 (red, julien sliced)
Zucchini - 3/4 (cut into thin finger strips)
Onion - 1 (diced into cubes)
Mushroom - 4 or 5 nos (diced to cubes, optional)
Spring onion - 3 tablespoon (chopped)
Salt - to taste
Pepper - 1/2 teaspoon (freshly crushed)
Italian dry herbs - 1 tablespoon (mix of thyme, oregano, chilli falkes, rosemary)
Red pesto sauce - 2 tablespoon (paprika and ricotta cheese mix)
Parmesan cheese - 2 tablespoon (optional)
Olive oil - 3 tablespoon
Ginger - 2 inch (fined chopped)
Garlic cloves - 3 nos
Green chilli - 2 nos
Soya sauce - 2 teaspoon

Preparation Method :

1. Boil spaghetti with tsp of oil and salt required, until it turns soft. Drain water once spaghetti is cooked, wash it in cold water to prevent sticking together.

2. Chop white portion of spring and green portion separately.
3. Semi-crush garlic cloves, green chili and ginger in hand pestle.

4. Heat oil in large sauce pan and add semi-crushed mixture. Saute it for a minute and then add onion and white portion of spring onion. Saute it until onion turns translucent color.

5. Add carrot strips, zucchini, capsicum, mushroom and saute well by adding little salt.

6. Once vegetable turns soft add pesto sauce and spaghetti. Toss well by sprinkling Italian herbs, pepper and required salt.

7. Finally add soya sauce, spring onion and stir it well before switching off the flame.

Serve yummy, spicy spaghetti by adding parmesan cheese on top of it.


1. Add semi crushed garlic mixture to oil first, so that aroma is felt throughout the dish.
2. Parmesan cheese is optional to add, since Pesto sauce contains mix of ricotta cheese.

Wednesday, 7 February 2018

Pappu Saaru (Andhra Special)

The most different, aromatic, tastiest sambar is Pappu Saaru. I have tasted this in my friends house at Kalahasthi and as well as most of the Andhra Mess in Chennai. Its completely different from typical Tamilnadu Sambar. Pappu Saaru is easy way of making traditional Andhra sambar without sambar powder. It is usually made using kandi pappu (Tuvar dal).

Preparation time: 10 mins
Cuisine : Andhra
Cooking time: 30 mins
Serves : 4 nos


To pressure cook:

Tuvar dal/ Kandi pappu / Toor dal - 1/2 cup
Water - 1 1/4 cup
Tomato - 2 ( roughly chopped)
Red Chilli - 7 nos
Hing - 1 pinch
Turmeric Powder - 1/2 teaspoon

To make Sambar:

Tamarind -  small lemon size
Coriander powder - 1 table spoon
Water - 3/4 cup
Onion - 1 (thinly sliced)
Garlic cloves - 2 nos (crushed)
Mustard seeds - 1/2 teaspoon
Jeera - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Red Chilli - 1 (broken into 2 half)
Oil - 2 tablespoon
Curry leaves - 1 sprig
Coriander leaves - 1 tablespoon
Salt - to taste

Preparation Method:

1. Wash and clean tuvar dal. Pressure cook tuvar dal along with tomato, red chilli, hing and turmeric powder for 5 whistles.

2. Once pressure vanish off, mash the toor dal, red chilli and tomato well.

3. Add tamarind juice, coriander powder, required salt, water to the cooked mixture and make it to thin sambar consistency.

4. Heat oil in a separate pan, add mustard seeds to it, once mustard seeds splutter add urad dal, jeera, channa dal, red chilli, and curry leaves.  Saute it for a minute. Add onion and crushes garlic to the pan and saute well until onion turns translucent colour.  Add this seasoning to the sambar mixture.

5. Allow sambar to boil well, until raw smell of coriander powder and tamarind vanish off.

6. Switch off the flame and garnish it with coriander leaves.

Serve this yummy Pappu Chaaru with Hot steamed rice and vadam.

Wednesday, 31 January 2018

Aloo bonda

Aloo bonda is a quick evening snack, that could be prepared in less time if we have boiled potatoes on hand. Aloo is a magic vegetable, loved by all persons irrespective of their age. During rainy days, we can serve this aloo bonda with hot chai to our family. Similar to aloo paratha stuffing, this stuffing is made quickly with slight variation in ingredients.

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 3 - 4 nos


Boiled potato - 3 nos (smashed)
Onion - 1 no (finely chopped)
Green Chilli - 2 nos (finely chopped)
Coriander leaves - 2 table spoon (finely chopped)
Turmeric powder - 1/4 teaspoon
Lemon juice - 1/2 teaspoon
Salt - to taste
Oil - for frying

For Seasoning:

Mustard seeds - 1 teaspoon
Oil - teaspoon
Hing - 1 pinch
Curry leaves - a sprig

For batter:

Gram flour / Besan flour - 3/4 cup
Rice flour - 1/4 cup
Red Chilli powder - 1 teaspoon
Cooking soda - 1 pinch
Salt - to taste
Water - as needed

Preparation Method:

1. Pressure cook potatoes for 3 whistles. Once pressure subsides, open the lid of cooker and wash the boiled potatoes in cool water. Peel the skin of the potatoes and mash it without lumps when it is in medium hot.
2. Finely chop onion and green chillies.
3. Heat oil in a pan, add mustard seeds, curry leaves and hing. Once mustard seed splutters add onion, green chillies and saute well. Once onion turns translucent add mashed potato, turmeric powder and salt. Mix well and switch off the flame. Finally add coriander leaves and lemon juice.

4. In a seperate bowl mix together gram flour, rice flour, baking soda, red chilli powder and salt.
5. Add water little at a time and mix the batter well to right bajji consistency.

6. Divide the potato mixture equally and make balls out of it. 
7. Heat oil in a separate pan, dip potato balls in batter and add it to oil. Add 3-4 balls at a time in batches. Once balls are added to hot oil, reduce the heat and fry it gently until it turns golden brown.

8. Remove bonda from oil and add it to paper towel.

Serve hot aloo bonda with coconut chutney or tomato ketchup.

Friday, 19 January 2018

Onion Paratha

Among different variety of paratha's, onion paratha is the most tastiest. I just love this tastiest paratha with curd and pickle.

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

Ingredients to prepare stuffing:

Onion - 2 nos (large)
Coriander - 1/2 cup (washed and chopped finely)
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chat masala - 1/2 teaspoon (optional)
Salt - to taste

Ingredients to prepare dough:

Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 4 teaspoon
Warm Water - to make dough (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. Peel onion skin and grate them finely.
2. Squeeze and remove water onion and set aside.

3. Add chilli powder, coriander powder, cumin powder, chaat masala, salt and finely chopped coriander.

4. Mix well and make lemon size ball stuffing.

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 flourish on both sides 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.

Saturday, 13 January 2018

Sakarai pongal

Simple but yummy South Indian dish, made during Indian festivals. Yummy and very tasty dish loved by kids is Sakari pongal. My mom used to make sakarai pongal very tasty as such like kovil / Temple prasadam.

Sakarai pongal is also made on Thai Pongal festival. It usually falls on 14th / 15th January. Pongal is an important festival in Tamil Nadu. It is a harvest festival dedicated to Sun God. Usually Sakari pongal is made using pot on the day of Pongal. It is also called Maha Sankaranthi festival at Northern India.

Preparation time: 5 mins
Cooking time: less than 30 mins
Serves - 4 nos


Raw rice - 1 cup
Moong dal - 1 to 2 tablespoon
Ghee - 3 teaspoon
Cashew nut - 5 to 7 nos
Jaggery - 1 1/2 cup
Water - 3 cup (for pongal)
Water - 1/4 cup (for jaggery syrup)
Milk - 1 cup
Cardamom / Elachi powder - 1 teaspoon
Raw camphor (Pachakarpooram) - 1 pinch
Salt - 1 pinch

Preparation method:

1. Heat a teaspoon of ghee in pressure cooker pan and roast moong dal.
2. Add washed rice, water and milk to the pan and pressure cook for 4-5 whistles.

3. Mash it well once pressure goes off.

4. In a separate pan add jaggery powder and 1/4 cup water. Wait until jaggery dissolves completely in water. Add it to the mashed rice (or) add powdered jaggery to the smashed rice if the jaggery powder is refined.

5. In a medium - low flame, cook the mashed rice mixture in jaggery syrup.

6. Add Cardamom powder, Raw camphor and a pinch of salt.
7. Finally roast cashewnut in ghee and add it to sakari pongal along with excess ghee.
8. Switch off the flame when Pongal is in semi solid consistency. As time goes off, it will be in right consistency.


1. Adding cardamom and raw camphor will add nice flavor and taste to sakari pongal.