Jul 6, 2017



I am a person very much contented with recipes in and around Tamilandu and Kerala. I love some Chinese food. Not even Italian is on my preferred list though I like to try and taste different cuisine. Off late my office has some gujju people in and around who keeps missing & praising dhokla!!! and keep cursing our beloved idly, dosa, pongal etc,.

I tasted it once and decided to stick to idly, dosa, paniyaram itself but then upon my friend Roshni's constant pestering I have decided to cook dhokla purely under her guidance just for her to eat (read eat it all day!!)

So here you go roshni, your favorite dhokla.

Ingredients for making Dhokla:
Bengal gram 1 cup
Ginger- 1 inch
Green Chilly- 3
Cumin- 1 tsp
Turmeric- 1 tsp
Sugar- 1 tsp
Salt-2 tsp
Baking Powder- 2 tsp
Water for soaking and grinding bengal gram

To season for Dhokla:
Mustard: 1 tsp
Green chilly-3
Coriander leaves- 2 tbsp
Mustard Oil- 1 tbsp

Method of making the Dhokla:

Soak bengal gram for 2 hours.
Grind bengal gram with 100 ml water to a smooth paste along with sugar, ginger, green chilly, cumin.
Transfer the batter to a bowl.
Add salt, baking powder, turmeric and mix well.
Allow to ferment for 1 hour at room temperature.
Mix gently the batter and steam it up in greased dhokla tray for 20 minutes.
Remove cooked dhokla from tray and cut into squares, season with crackled mustard, green chilly and coriander leaves.
Serve warm.

P.S I prefer paruppu vada made with the same set of ingredients.. South Indian way!!

Jul 5, 2017

Crispy Salted Banana-Pepper

Crispy Salted Banana-Pepper

When I was in school, just like Tom Sawyer I hated Mondays!! Now I love only weekends. I wake up by 4:30 am in the morning. My son has to leave to school by 7:00 am. He has to carry his brunch and snack box by then. We (me and my husband) would leave to office by 8:00 am. Now where can I think of extending my sleep for just another 5 min :(

Plus my son is a picky eater and his brunch dishes has to be perfect. His snack box is either fresh fruits or vegetables. Nothing else!! And we do not take rice throughout the weekdays!! Rice is our Sunday menu! Other days I take roti or Kambhu aka Bajra ya Pearl Millet with veggies and curry (but) "HE" needs roti only!!! and I just hate making them!!!

Well but he never complains and off late I am getting the perfect thin, round roti's. I cannot skip making them because he skips lunch if I do not make them. And his next mandatory drink for lunch is the spiced buttermilk. He believes the roti and buttermilk has caused him weight loss!!

I would not deny because he did lose 15 kg in 12 months approx with regular walking and food control!! So I am responsible for these 2 chaps health and hunger, how can I not love my weekends to get some me times and some cheat menu!!

So I have some quick favorite menu's which these 2 brats do not prefer, I make them at times and relish my meal. One such simple dish is the Crispy Salted Banana-Pepper.

Basically I am a spicy eater. I love chilly and garlic. This Crispy Salted Banana-Pepper is my mom's recipe. She makes this for lemon rice or curd rice. I can have it as a meal itself. Today for lunch I have packed pearl millet, curd, bittergourd fry and my Crispy Salted Banana-Pepper.

Morning I sneaked 1 roti, 1 dosa with some coconut chutney and heavenly Crispy Salted Banana-Pepper.

I ll tell you this simple yet amazing recipe!!

Banana pepper (Bajji milaga) - 10 nos
Oil- 1 tsp
Salt- 1 tsp

Heat a tawa and wipe the tawa with oil.
Slit banana pepper and place it on the tawa.
Sprinle salt and spread oil across.
Let the banana pepper get toasted.
Then turn the banana pepper upside down and switch off the tawa.
Awesome Crispy Salted Banana-Pepper ready in a jiffy!!!
Try it out and thank me later ;)
Crispy Salted Banana-Pepper

May 11, 2017

Chilly Chicken

Chilly Chicken

A simple boneless chilly chicken with homemade masala mix. All time family favorite menu. Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spiciness.

Boneless Chicken- 500 g
Chilly Powder- 1 tbsp
Salt- as per taste
Ginger Garlic Paste- 2 tbsp
Corn Flour - 2 tbsp
Lemon juice- 1 tbsp
Oil- for deep frying.


Chilly Chicken
  • Wash and clean Chicken pieces.
  • Squeeze the washed chicken well and place it in a bowl.
  • Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color.
  • Marinate them well.
  • Let the mixture sit for 30 minutes.
  • Heat oil in a kadai.
  • When oil is hot enough, deep fry marinated chicken until crisp (10 minutes)
  • Drain excess oil and pour lemon juice over and give a quick toss.
  • Serve hot with Mushroom Veg Biriyani and Salad.
Points to be noted:
  • Squeeze out excess water off chicken after washing or the marination will not bind good. 
  • Let oil get heated up well but do not let it reach smoking point. 
  • If you want the chilly chicken to be red, add food color or a teaspoon of beet juice.
Chilly Chicken

Chilly Chicken

print recipe

Chilly Chicken
Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spicyness.
  • 500 g Boneless chicken
  • 1 tbsp Chilly Powder
  • 1 tsp Table Salt
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Corn Flour
  • 1 tbsp Lemon Juice
  • 300ml (for deep frying in batches) Peanut Oil
Wash and clean Chicken pieces. Squeeze the washed chicken well and place it in a bowl. Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color. Marinate them well. Let the mixture sit for 30 minutes. Heat oil in a kadai. When oil is hot enough, deep fry marinated chicken until crisp (10 minutes) Drain excess oil and pour lemon juice over and give a quick toss. Serve hot with Mushroom Veg Biriyani and Salad.
Prep time: Cook time: Total time: Yield: 500 g

May 9, 2017

Coconut Rice

Coconut Rice

I am a great fan of variety rice. Its a good lunch box dish. The variety rice goes well with potato fry or channa masala. Today the combo was some fries and spiced onion. Out of all variety rice my favorite is Coconut Rice and Tomato Rice. I use peanut oil and sesame oil for almost all my cooking, but for the coconut rice adding coconut oil really adds a heavenly taste to the dish.


Cooked rice- 1 cup
Shredded Coconut- 1/2 cup
Bengal gram - 1 tbsp
Coconut oil - 1 tbsp
Peanut Oil- 2 tbsp
Chopped Green Chilly - 3 nos
Salt as required
Curry leaves - a few
Mustard- 1 tsp


Heat oil in a kadai. Fry curry leaves and green chilly.
Add mustard, cumin, salt and fry well.
Add bengal gram and fry for a minute without changing the color of bengal gram.

Add shredded coconut and fry well.
Put off the flame and add this fried coconut mix to rice and mix well.
Serve hot with fries and spiced onion.

Jan 2, 2017

Spicy Chana Stir Fry

Spicy Chana Stir Fry

Spicy Chana Stir Fry

A very happy new year to all. Yesterday was a good start on new year. We went to temple and had breakfast outside. We were back at home by 12 noon and made lemon rice, papad, curd rice and spicy chana stir fry.

I had soaked a batch of chick peas for making salad. I made both salad and spicy chana stir fry. This is a very tasty combo for variety rice. It is thick gravy based and goes well for any pulao or variety rice. How did your new year begin?

Ingredients for making Spicy Chana Stir Fry:

1 cup of Cooked Chickpeas
1 medium sized onion
1/2 tsp cumin
1 tbsp ginger garlic paste
25 ml of oil
1 tsp red chilly powder
3 tsp coriander powder
salt as required
Curry elaves few
1/2 tsp mustard

Method of cooking Spicy Chana Stir Fry:

Soak chickpeas over night.
Rinse and add fresh water and pressure cook for 2 whistles with salt and a pinch of turmeric.
Grind onion and cumin to a paste without adding any water.
Heat oil and fry mustard, curry leaves.
Add ginger garlic paste, onion cumin paste and fry for a minute.
Add chilly powder, coriander powder, salt and cook well.
Sprinkle just 2 tbsp of water and stir fry.
Add cooked chick peas and coat masala evenly.
Serve hot with your favorite variety rice or pulao.

Dec 26, 2016

Orange Lemonade

Orange Lemonade

Orange Lemonade
It has been really long since I came up with a recipe. But I was reworking on my old blog posts too. This year just flew away in a jiffy. BTW a belated Christmas wishes to all of you! Yesterday I was with my son for a long time alone and we were into cooking noodles, biriyani, pepper chicken. It was so nice to cook and click together. He then wanted something to drink and I was left with orange and lemon. We made the orange lemonade.

Ingredients for making Orange Lemonade:
Orange- 5 nos
Lemon-2 nos
Salt a pinch
Honey- 3 tbsp
Cold Water- 200 ml

Method for making Orange Lemonade:
Squeeze orange juice and lemon juice in a bowl.
Add salt, honey and mix well.
Add chilled water and serve with lemon slices.

Orange Lemonade

Orange Lemonade

Orange Lemonade

Jul 1, 2016

Paruppu Urundai More Curry

Paruppu Urundai More Curry

Born in Kerala and bought up in Tamilnadu, my food life was always a mix of cuisine of Kerala and Tamilnadu. Until food blogging came into my life, I never bothered to understand the recipes and taste that differed between each states and regions even. When I see lots of unique recipes that belonged to different regions, I understood how same ingredients (may be!) gave new flavors when mixed and cooked in a different way. Right from sambar to tamarind curry the ingredients may be common , but the end taste in entirely different in each states, do you agree with me??

I always love kerala dishes but mostly cook tamilnadu type because I am used to cooking this way. Whenever I get time I love to experiment cooking, and it so happened I had some good, thick, sour curd. I was planning to make the more curry for lunch and paruppu vada. But then suddenly I felt the urge to taste the paruppu urundai kuzhambhu (which is an authentic gravy of Tamilnadu with lentil dumplings). Ah! I cannot change the recipe now as I was all set to make the more curry. I gave up, and decided to make a dish from 2 states as paruppu urundai more curry.

It was heavenly to taste my favorite dishes combined this way. My husband loved it too! You should try this combo. Since the paruppu urundai and more curry are heavy dishes, a simple papad would do for a fabulous lunch with steaming hot rice.

Ingredients for Paruppu Urundai More Curry:

Bengal Gram (Kadala Paruppu) – 100g
Water – for soaking kadala paruppu
Onion- 1 (Fine chop)
Cumin- a pinch
Fennel Powder – 1 pinch
Pepper powder- 1 tsp
Salt as per taste
Sunflower Oil for deep frying paruppu urundai
Coconut Oil- for seasoning
Mustard- 1 tsp
Fenugreek -1/2 tsp
Thick sour curd – 1 cup (200ml)
Coconut- ½
Cumin- 1 tsp
Onion- ½
Turmeric- 1 tsp

Method of cooking paruppu urundai more curry:
Paruppu Urundai More Curry
Soak Bengal gram in enough water for 2 hours.
Wash and drain water from soaked Bengal gram and grind without water by inch 5 to 6 times in a mixer.
Add cumin, fennel, pepper powder.
Paruppu Urundai More Curry

Add salt, onion and mix well. Make tiny balls and deep fry in oil and set aside.
Heat a kadai with coconut oil.
Add mustard and fenugreek.

Paruppu Urundai More Curry

Paruppu Urundai More Curry
Blend thick curd for a minute to make it homogenous.
Also, grind coconut, cumin, onion with little water to a smooth paste.
Add curd, coconut mix to the oil.
Paruppu Urundai More Curry

Add turmeric, salt and paruppu urundai

Paruppu Urundai More Curry

May 26, 2016

Mint Lemon Chicken Biriyani

Biriyani is the most preferred food for many. There are several versions of biriyani and in Tamil Nadu itself there are many signature recipes for biriyani like the thalapakatti chicken biriyani, ambur chicken biriyani, chetinad chicken biriyani, vaniyampatti chicken biriyani. Like all I love biriyani too and have a huge list of collections on my website itself.

In Tamilnadu, chicken biriyani is one pot meal where rice is cooked with masala and chicken. In other places, chicken is cooked with masala and layered with rice. I love the one pot meal version. The mint lemon biriyani is a similar one too.

To try something new in the most common food is a challenge. I planned to try a new combo of mint and lemon flavored chicken biriyani. The mint lemon chicken biriyani will be heavenly spiced with strong mint flavor and dash of sourness from fresh lemon added to the biriyani just before serving. The color of the biriyani will be subtle mix of green color from mint and yellow color from turmeric. The flavor was really new and awesome. My family including my 4 year old enjoyed the meal. My aunt was so keen to know the recipe, I promised with the detailed post here. The uncommon food – the mint lemon chicken biriyani.

Ingredients for Mint Lemon Chicken Biriyani:

3 cups of basmati rice
750 g of chicken
1 bunch mint (separate leaves alone wash and set aside)
Ginger garlic paste – 1 tbsp
Lemon – 2
Cinnamon- 2 (1 inch stick)
Bay Leaf – 5 nos
Cardamom – 5nos
Fennel – 1 tsp
Coriander leaves - 3 tbsp (fine chop)
Curd – 1 cup
Coconut milk – 2 cups
Water – 3 cups
Onion – 1 cup (thin sliced)
Tomato – 4 nos
Turmeric – 1/2 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala- ½ tsp
Salt – as per taste
Ghee + Oil -100 ml

Method of cooking Mint Lemon Chicken Biriyani:

Make a paste of mint + 1 cinnamon stick + 2 cloves + 1 green chilly + ginger garlic paste and fennel. Keep this green paste aside.

Heat a pressure cooker with ghee + oil.
Add cinnamon, clove, cardamom, bay leaves and fry well.
Add green paste, onion, salt and fry well till onion is golden brown.
Add tomatoes and cook well till raw smell goes.
Add turmeric, chilly powder, coriander powder and garam masala.

Fry for a minute and add curd, coconut milk and water.
Add chicken pieces, check salt and adjust.
Let water boil well. Add clean basmati rice.
Pressure cook for 1 whistle and open after pressure comes down.
Open and lemon juice, coriander leaves and a dash of ghee (optional).
Gently mix to coat masala evenly. Serve hot with raita.

May 5, 2016

Cheeni Athirasam with Choco Lava

It was a lazy Sunday, I was feeling feverish. All at home went to the temple pretty far away. I knew they all would be back only by noon. Had my breakfast and was watching some movie. I started feeling lonely and the first thing I would do is either cook or bake. It is my habit, I prepare some dish for my family when they get back home. I was thinking of making something. I was craving for something sweet. I love chocolates and a restricted list of South Indian sweets. Basically I do not like milk sweets (except gulab jamun) and ghee fried dishes.

Athirasam was my favorite always. Athirasam is a traditional sweet of South India made with rice flour and either sugar or jaggery. I prefer the cheeni athirasam over the jaggery version. Cheeni Athirasam is made with white sugar. We have a sweet shop near by which is a very old sweet shop. They make the best ever cheeni athirasam.

So I decided to make some cheeni athirasam (cheeni means sugar in Tamil). I opened the refrigerator to see huge bar of chocolate. I was like totally puzzled looking at it and to satisfy my craving. I decided to try the cheeni athirasam with the twist. (Desserts with a twist). I was thrilled to try choco lava cheeni athirasam. Onto the tasty recipe.

Ingredients for Cheeni Athirasam with Choco Lava:

Rice flour- 1 cup
Sugar-1/2 cup
Cardamom Powder- a pinch
Curd-1 tbsp
Hot water ½ cup
Oil 1 tbsp
Oil for deep frying
Chocolate bar- 1

Method for making Cheeni Athirasam with Choco Lava:

Make a dough of rice flour, oil, sugar, hot water and cardamom powder.
Add curd and knead well.
Refrigerate for good 1 hour.
Heat oil in a wok for deep frying.
Place a piece of chocolate and form a ball.
Pat the chocolate stuffed dough ball, flat again and deep fry on medium flame till golden brown.

Relish them warm to enjoy the blast of cheeni athirasam with choco lava inside.