Thursday, August 23, 2012


This is a perfect tea time snack and with just one potato and one onion you will have plenty of Bajjies.


Gram flour-------------------------------------1/2 Cup
Maida-----------------------------------------1/2 Cup
Rice flour--------------------------------------1 Cup
Soda(which we use for aappam)---------------1 Liberal pinch
Hing-------------------------------------------1/4 Tsp
Chilly Powder---------------------------------1 1/2 Tsp
Salt as required
Oil for frying


Mix all the flours and sift it through a sieve and mix all the other ingredients and make a thick batter,as you make for Dosa.Cut Onion and Potato into thin slices and keep.Heat the oil in a Kadai and when it is hot(not fuming) dip the slices one by one in the batter and slowly glide it in the hot oil.Fry both the sides, by carefully turning the bajjies and when it is golden brown remove it from the kadai and spread on a tissue,so that the excess oil is absorbed.Yummy bajji is ready.You can serve this with sauce or coconut chutney or even pudina chutney which they serve in the Marina beach.Hmmmm...I am drooling:)

For  the Pudina chutney:
Take a small bunch of Pudina and take the leaves and wash it thoroughly.
Take one small size onion, a small tomato,one inch piece of ginger and three green chillies and saute in a spoon of oil for just a minute and add salt and grind it in a mixer grinder adding very little water.The yummy pudina chutney is ready.If  you want you can add a small piece of tamarind(while grinding) or add a spoon of lemon juice after grinding and this will give a  tangy taste.

Wednesday, August 22, 2012

Bottle Gourd Sabzi

This is one of the easiest side dish one can make.As the Bottle Gourd (sorakkai)cooks very quickly the making time is also less.This goes very well with Phulka,Jeera Rice,Ghee Rice or Pulao.


Onion------------------------------------------ 2 Medium size
Tomato---------------------------------------- 2
Chilly Powder---------------------------------- 1Tsp
Turmeric Powder------------------------------- 1/2 Tsp
Coriander Powder----------------------------- 1 Tsp(Dhaniya Powder)
Garam Masala--------------------------------- 1 Tsp
Salt as required
Peeled and diced Bottle Gourd----------------- 2 1/2 to 3 cups
Chopped Coriander for garnishing
Oil--------------------------------------------- 1Tbsp


Dice the Onion and Tomato.See to it all the vegetables are cut to same size.Add oil in a non stick vessel or a Kadai and add the onion and saute' for a minute.Then add turmeric powder and mix well .Now add the diced Tomatoes,chilly powder and salt.Turn it well and cook till the onion becomes transparent.Now add the diced Bottle Gourd and add 1 1/2 cups of water.Stir well and close it and cook in low flame till all the vegetables are cooked well.Now add the Dhaniya powder and Garam Masala and mix well.Cook for  2 minutes and garnish with Coriander leaves and serve.

Saturday, August 18, 2012

Puli Ingi


Tamarind------------------------------1 big lemon size
Ginger chopped-----------------------1/2 cup
Tender Green Chilly chopped---------1/2 cup
Hing----------------------------------1/4 Tsp
Fenugreek roasted and powdered-----1/2 tsp
Oil-------------------------------------2 Tbsp
Mustard seeds-------------------------1 Tsp
Curry leaves---------------------------2 sprigs
Turmeric powder----------------------1/2 Tsp
Salt as required.


Clean and soak tamarind in 1 cup of water  for an hour.Grind it to a fine paste.
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of  pickle.

Monday, August 13, 2012

Mild Side Dish

 I make this for a change from the regular spicy side dishes.It is very simple to make and is very filling too.


For Grinding:
Tomato------------------------------------------1  medium size
Black Pepper------------------------------------1/2 Tsp
Cumin seeds-------------------------------------1 tsp
Ginger-------------------------------------------2" piece
Green Chilly-------------------------------------3


I was really bored of making Sambar,Rasam and curry(Poriyal) daily.So for a change I thought of making Chappati.For the side dish I made this. Without having vegetables, the meal will not be filling and  so I used Karamani to compensate it.I didn't soak this overnight.I just washed and added enough water to it in a pressure cooked it and switched off the stove after a whistle.

This Side dish can be made with Mixed vegetables,Karamani(Black eyed beans),Rajma(Red kidney beans),or just with potatoes too.The masala is the same for all.We can even make mixed vegetable rice using this masala.Instead of Karamani or Rajma we can add 1 cup of rice and  1 cup of mixed vegetables(Carrot,Beans,and Cauliflower,Green Peas and cook this in thick bottomed pan without pressure cooker too.Or else Saute' everything in a kadai and add it in the pressure and cook.But cooking in a thick bottom vessel is much tastier.While cooking it in a open vessel take care and turn it occasionally to avoid catching in the bottom.Initially close the vessel and cook.See to it that the rice does not become mushy.This Pulao is very tasty and different too.

Karamani-------------------------------------------1 cup
Onion chopped-------------------------------------2  medium size
Oil--------------------------------------------------1 Tbsp
Coriander for garnishing
Salt as required.

Add oil in a thick bottomed or non stick vessel and add the onion and saute for a minute.Add the Karamani and stir well.Add salt and close it and cook for a minute in a low flame.Now add the ground masala and add enough water.Mix well.Close and cook till all the items are cooked well.Today I added one medium sized potato(Peeled and diced).Add the coriander and serve.

Friday, August 3, 2012

Tomato Rice(Easy method)

There are two ways of making Tomato Rice( as far as I know)) and this is the easier one.


Tomato medium size------------------------------------------3 Finely chopped
Onion medium size--------------------------------------------2 Finely chopped
Grated Ginger-------------------------------------------------1 Tsp
Chilly Powder-------------------------------------------------1 Tsp
Garam Masala-------------------------------------------------1 Tsp
Green Chilly----------------------------------------------------2 Make a small slit lengthwise  
Turmeric Powder----------------------------------------------1/2 Tsp
Oil---------------------------------------------------------------2 Tbsp
Coriander leaves chopped------------------------------------- As required
Salt-------------------------------------------------------------- As required

Cook 2 cups of Basmathi rice with 3 cups of water (or as you prepare for any mixed rice). Make sure your rice is not mushy and the grains are separate.


Heat oil in a Kadai and add the chopped Onions,Green chillies,Grated ginger and Turmeric powder and saute till the onion becomes transparent.Add the chopped Tomatoes and Chilly powder cook for a minute.Now add Salt and cook till the oil starts separating.Keep stirring occasionally to avoid the gravy from sticking to the bottom.Add the garam masala and mix well.Cook for a minute and then switch off the stove and keep covered for 5 minutes. Now add the cooked rice and mix softly without mashing the rice.Add the Chopped coriander and serve this with any Raitha.

I normally cook everything in low flame,except for those recipes which need to be cooked in high flame. By doing this we can avoid the food from getting burnt.