Masala idli is an easy, kids friendly recipe that can be made using leftover idli.We can prepare this idli fry with fresh mini idli too. It can be served as breakfast, dinner or as an evening snack for kids. Usually I make South Indian, Tamilnadu style masala idli fry. This time I prepared it in North Indian style adding Pav bhaji masala powder.Actually speaking, recipe of masala idli varies from place to place.It can also be prepared in a simple way adding garam masala powder or fennel powder.

masala idli recipe

As this is my first attempt in North Indian style, I followed this recipe from Spice up the curry & Red Chilly and tried for our breakfast. I adjusted the spice level as per my family’s taste. It came out really well. Sendhil & myself loved it a lot. I hope Raksha will like it too. If making for kids, you can try the same with deep fried idli pieces. This recipe is a great way to use the leftover idli. You can also add vegetables like finely chopped carrot, cooked peas along with capsicum to make this dish more healthy and colorful ! Now lets see how to make Indian style masala idli at home using leftover idli with step by step photos. I will upload its video by tonight or tomorrow.

Do check out my other leftover idli recipes like Chilli Idi, Idli manchurian, South Indian style masala idli, Pepper idli and Idli upma recipe.

How to make masala idli

Masala idli - How to make masala idli - Leftover Idli recipes

How to make masala idli recipe using leftover idli

Author:Chitra Ganapathy
Cuisine: North Indian

Category:Breakfast

Serves:2

Prep time:5 Minutes

Cook time:10 Minutes

Ingredients

Idli – 5 nos
Big onion - 1 no (Finely chopped)
Capsicum - 1/4 no (Finely chopped)
Ginger - 1/2 tsp (-do-)
Garlic - 1/2 tsp (-do-)
Ripe tomato - 2 nos
Salt & water - as needed
Cooking oil – 2 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Pav bhaji masala powder - 1 tsp
Coriander leaves - to garnish
Lemon juice - If needed
Ghee - 2 tsp

How to make the recipe

Chop the leftover idli into big cubes.
Heat oil in a kadai. Temper cumin seeds. Saute onion, ginger, garlic and tomato.
Add all the spice powders, salt and mix well.
Add 1/4 cup of water to the masala and boil for a minute.
Lastly add the idli cubes, mix gently to coat the masala.
Garnish with coriander leaves. Sprinkle ghee & lemon juice if needed.Serve hot !

Masala idli recipe - How to make masala idli fry - Step by step pictures

Take the leftover idli and chop into big cubes. You can chop each idli into 8 or 9 pieces.Set aside.
Heat oil in a kadai. Splutter cumin seeds. Saute onion, capsicum, garlic and ginger pieces. After onion becomes transparent,add tomato and saute till mushy.
Add turmeric powder, red chilli powder, pav bhaji masala powder and mix well. Add 1/4 cup of water and boil for 2 minutes till masala becomes semi dry.
Lastly add the idli cubes, mix gently without breaking.Coat the idli with masala. If masala has more water content, idli will break. So make sure masala is almost dry. Mix idli & cook for a minute.Switch off the flame. Garnish with chopped coriander leaves, few tsp of ghee and sprinkle some lemon juice. Mix well and serve hot!
Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

Adjust the quantity of pav bhaji masala powder as per your spice level.
Make sure the tomato masala mixture is semi dry before adding idli pieces.

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Very good recipes Tags: masala idli, masala idli recipe, recipe of masala idli, vegetable idli recipe, idli fry recipe, idli fry recipe indian, how to make masala idli, leftover idli recipes, idli recipes, masala mini idli recipe

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney.This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney, Easy beetroot poriyal, beetroot kootu, easy beetroot halwa in pressure cooker, beetroot poriyal with coconut masala, beetroot poori, ABC juice

Beetroot chutney recipe - Beetroot chutney with coconut

How to make Tamil nadu style beetroot chutney for idli, dosa

Author:Chitra Ganapathy

Cuisine: South Indian
Category:Side
Serves:2
Prep time:5 Minutes
Cook time:10 Minutes

Ingredients

Grated beetroot – 1/2 cup
Grated coconut - 1/4 cup
Red chilli - 3 to 4 nos
Garlic - 2 cloves
Big onion - 1 no
Chana dal - 2 tsp
Urad dal - 1.5 tsp
Hing/ Asafetida - 2 pinches
Tamarind - a small pinch
Cooking oil - 2 tbsp
Salt and water - as needed
To Temper
Cooking oil – 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few

How to make the recipe

Wash and peel the skin of beetroot. Grate and keep aside.
Heat 1 tbsp oil in kadai. Saute the dal,chilli,garlic,hing till dal turns golden.
Add chopped onion,grated beetroot, tamarind and salt.
Saute till beetroot turns pale red in color and raw smell goes off.
Add coconut.Mix well and grind everything to a smooth paste.
Temper mustard, urad dal and curry leaves. Add to chutney.Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

Wash and peel the skin of a small beetroot.Grate it, measure 1/2 cup and keep aside.
Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell.It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !

Notes

Add more chillies if you want spicy chutney.
You should saute the beetroot till its raw smell goes off else chutney smells raw.
Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
If you have cooked beetroot in hand, you can use that as well.

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Ragi murukku known as ragi chakli in Kannada, Kezhvaragu murukku in Tamil, Finger millet flour murukku in English is an interesting murukku variety. Basically ragi is a healthy, diabetic friendly millet which is very rich in calcium.So I try to include it in our regular diet in the form of idli, dosa or porridge. Even though I have tried so many recipes with ragi flour, ragi murukku was always challenging to me. Last year during Diwali, I tried ragi murukku without rice flour but I couldn’t make proper shapes.

Recently when I saw ragi murukku recipe from Mullai (Spiceindiaonline) in my Instagram feed, I got tempted to try again. I used the same ingredients as per the original recipe except I used ghee instead of butter. Murukku came out really well, crispy with a nice flavor of ghee. I din’t find any big difference in taste and flavor of this murukku except its color. Friends, if you are looking for any snacks with ragi flour, you must try this recipe. I am sure you will love its result. You don’t have to wait till Diwali to try this murukku Winking

. It took just one hour for me to make this murukku. So you can make it anytime and enjoy your evening teatime with this crispy ragi flour chakli. Ok, Lets see how to make ragi murukku with step by step photos and video.

Do check out my Instant ragi dosa, Ragi sweet & salt porridge, Ragi Puttu ( Sweet & Salt) , Ragi roti( Sweet & spicy) , Ragi Vermicelli/Ragi semiya , Ragi cookies.

Ragi Murukku Recipe - Ragi Chakli / Finger Millet Murukku

How to make Ragi Murukku - Ragi Chakli / Finger Millet Murukku Recipe

Author:Chitra Ganapathy

Cuisine: South Indian
Category:Snacks
Yields:15
Prep time:5 Minutes
Cook time:20 Minutes

Ingredients

Finger millet flour / Ragi Flour – 1 cup
Rice flour - 1/2 cup
Besan flour - 1/4 cup
Melted ghee or soft butter - 2 tbsp
Red Chilli Powder - 1 tsp
Cumin seeds or white sesame seeds - 1 tsp
Asafetida / Hing - 1/4 tsp
Salt and water - as needed
Cooking oil - to deep fry

How to make the recipe

Sieve the flours together.
Add chilli powder, cumin seeds, salt, hing and ghee. Mix well.
Add water gradually and make sticky, smooth dough.
Cover with a wet cloth till use.
Take star mould in murukku press. Fill the dough.Make shape in ladle.
Deep fry the murukku in batches.Cook both sides till bubbles cease.Store after cool down.Enjoy !

Ragi Murukku Recipe - Step by step pictures

Sieve ragi flour, rice flour and besan in a wide bowl.
Add red chilli powder, sesame seeds or cumin seeds, hing and salt. Add melted ghee and mix well till crumbly.You can also use soft butter at room temperature. Make sure ghee or butter is well spreaded in the flour.
Add water gradually and make soft, slightly sticky dough.Cover the dough with wet cloth till use.Take star mould in murukku press.
Fill the press with dough. Make shapes in back of ladle.If dough cuts or breaks while pressing, you should sprinkle little water in the dough,make it slightly sticky. Now you can make shapes perfectly.This murukku dough absorbs more water.So sprinkle water whenever needed and make shapes.
Heat oil to deep fry. Put a pinch of dough and if it rises to the top immediately, oil temperature is right. Now drop 2 to 3 murukku per batch. Fry both sides till bubbles cease completely. Keep the flame medium else murukku becomes black.Remove in a tissue paper and cool down. Store in a box and enjoy for months.

Notes

Add more chilli powder for spicy taste.
Do not add more ghee or butter because murukku may disperse in oil while frying.
This murukku dough absorbs more water.So sprinkle water in the dough whenever needed and keep it slightly sticky.This helps to draw shapes perfectly without breaking.
Deep fry this murukku in medium flame till bubbles cease completely. If oil temperature is more, murukku becomes black and get burnt smell.

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Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar.

Andhra sweet pongal recipe - Chakkara Pongali

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. I tried this sweet pongal for Friday Lakshmi Poojaneivedyam. It came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. Of course all the credits goes to her for giving me the measurements precisely Happy

. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.

Andhra sweet pongal recipe with milk and sugar

Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Author:Chitra Ganapathy

Cuisine: Andhra
Category:Festival recipes
Serves:3-4
Prep time:5 Minutes
Cook time:20 Minutes

Ingredients ( 1 cup - 250ml)

Raw rice – 1/2 cup (Use good quality Sona masoori)
Chana dal - 1.5 tbsp
Sugar - 3/4 cup
Ghee - 3 tbsp
Grated coconut - 2 tbsp( or Dry coconut powder)
Cashew nuts - 5 nos
Dry grapes - 1 tbsp
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Water - 2 cups

How to make the recipe

Wash and keep the raw rice aside.
Heat 2 tsp ghee in a cooker base. Roast chana dal till golden with nice aroma.
Add washed rice, water.Pressure cook for 2 whistles in low flame.
Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
Boil in low flame for 5 minutes.Consistency should not be too thick.
Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder.Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt.Mix whenever needed.
Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot.Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

For variations, You can add moong dal instead of chana dal.
You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
Cardamom powder is a must. You can also add few saffron threads to make it rich.
My neighbor told me to cook rice & dal separately and then mix together adding milk.But I cooked rice & dal together in a pressure cooker to save time.

Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !

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Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa Winking

.I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe. Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings Happy

. Now lets see how to make raw rice idli recipe with step by step photos !
Check out my 15+ Idli varieties recipes, Sponge dosa using raw rice, Idiyappam using raw rice flour, sweet pidi kozhukattai, kara kozhukattaiusing store bought rice flour.

Idli using Raw Rice

Raw Rice Idli / Pacharisi Idli Recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli

Author:Chitra Ganapathy

Cuisine: South Indian
Category:Festival recipes
Yields:12 nos
Prep time:4 Hours
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
Urad dal - 1/2 cup
Methi seeds - 1/2 tsp
Poha / Thick Aval - 1.5 tbsp (optional)
Salt - as needed
Water - as required ( I used 1.25 cups)
Gingely oil - to grease idli plate

How to make the recipe

Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
Grind to a smooth paste adding ice cold water.
Collect the batter in a bowl.Ferment for 12 to 15 hours.
This batter won't double in quantity but rise slightly.
The next morning,mix the batter well and make idli.
Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!

Notes

Adding poha is optional. You can skip it.
You can grind the batter in a grinder.Idli comes out even more soft.
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.

Pacharisi idli recipe

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Pappu unta(in Telugu) is nothing but our paruppu urundai recipe made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).

Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snack Winking

. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.

Pappu unta recipe / Paruppu urundai recipe

How to make Andhra style Pappu unta / Paruppu urundai recipe

Author:Chitra Ganapathy

Cuisine: Andhra
Category:Festival recipes
Yields:20 nos
Prep time:4 Hours
Cook time:15 Minutes

Ingredients (1 cup - 250ml)

Toor dal - 1/2 cup
Urad dal - 1/2 tbsp
Grated coconut - 1 tbsp
Green chilli - 2 nos (small)
Salt - as needed
Cumin seeds - 1/2 tsp
Ginger - 1/2 tsp
Hing/ Asafetida - 1/8 tsp
Cooking oil - 1 tsp
Curry leaves - Few
Coriander leaves - 1 tbsp (finely chopped)
Cooking soda or Eno - A big pinch
Gingely oil - to grease idli plate

How to make the recipe

Wash and soak dals in water for 4 hours.
Grind to a coarse paste without water adding grated coconut, chilli, cumin seeds, ginger and hing.
Collect the batter, add finely chopped coriander leaves and curry leaves.Add 1 tsp oil, pinch of cooking soda. Mix well.
Make small balls and arrange them in a greased idli plate.
Cook for 10 to 15 minutes. Switch off the flame. Remove after the balls become warm.
Soft paruppu urundai balls are ready to serve !

Pappu unta / Paruppu urundai recipe - Step by step pictures

Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
Make small balls out of the batter and arrange them in a greased idli plate.
Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.

Notes

For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
If you are .
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.

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We make ellu sadam ( Sesame seeds rice / Til rice) using black sesame seeds every year for Aadi 18 and Purattasi Sani thaligai. This is one of the 5 rice varieties we offer to God on Aadi perukku. As aadi 18 is nearing, I wanted to share this easy South Indian style sesame rice recipe with you all. In Tamil nadu, this rice is popularly known as Ellodharai. I learnt this recipe from my MIL. For this rice, We make ellu podi using Karuppu ellu / black sesame seeds, urad dal, red chilli and roasted coconut .It is mixed with cooked rice. This sesame seeds powder can be prepared in advance and stored for a week. It can be prepared with white sesame seeds too but my MIL says black is more flavorful than white. Moreover black sesame seeds is preferred for festivals and pooja. If you like sesame seeds recipes, you can make this rice for lunch box as well. As my family likes this rice variety, we make it as a travel food just for one day but without coconut. You can find that recipe in my Travel lunch menu ideas. Today I have shared an authentic version of ellu sadam recipe. Do try this simple and quick rice variety for this aadi 18 and share your feedback with me. Tomorrow I will share a video on how to make 5 rice varieties easily for aadi festival. In that video, I have shared this ellu sadam recipe too. Do watch it to get a clear idea. Ok, now lets see how to make ellu sadam with step by step photo.

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

If you are looking for Aadi 18 celebration procedure, click THIS LINK and Aadi 18 neivedyam recipes too.

Ellu Sadam / Sesame rice recipe / Ellodharai Recipe

How to make sesame seeds rice / ellu sadam at home

Author:Chitra Ganapathy

Cuisine: South Indian
Category:Rice recipes
Serves:2
Prep time:5 minutes
Cook time:5 Minutes

Ingredients (1 cup - 250ml)

Cooked raw rice - 1 cup
Black sesame seeds - 1.5 tbsp
Grated coconut - 1 tbsp ( optional)
Urad dal - 2 tsp
Red chillies - 2 to 3 nos
Salt - as needed
Cooking oil - 1 tsp
To Temper
Sesame oil / Gingely oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 1 no (pinched)
Curry leaves - Few

How to make the recipe

Dry roast sesame seeds till it crackles.
Heat 1 tsp oil and roast red chillies, urad dal till golden.
Lastly add grated coconut, roast for a minute.
Remove, grind them adding sesame seeds and salt.
Grind to a fine powder. Mix with cooked rice.
Temper and add to rice. Mix well and enjoy!

Sesame seeds rice / Ellu sadam - Step by step photo

Pressure cook raw rice and spread in a plate.Cool down.Dry roast black sesame seeds till it crackles. If you keep roasting in high flame for 2 to 3 minutes, it will crackle. Remove in a plate.
In the same kadai, heat 1 tsp cooking oil. Roast red chillies, urad dal till golden. Lastly add the grated coconut and roast till its moisture goes off. Adding coconut is optional but it helps to balance the taste of this rice.
Grind the roasted dal,chilli, coconut and sesame seeds to a smooth powder adding salt.Do not grind continuously for long time. Sesame seeds release oil and make the powder wet.So grind in regular intervals. Ellu podi is ready.
Temper mustard seeds, urad dal, red chilli and curry leaves.Take the cooked rice in a bowl. Add the ground powder, tempered items and mix well. Check for taste before serving.
Add more salt and sesame oil if needed. Mix well and serve !

Notes

Sesame seeds should be roasted properly else rice tastes bitter.
You can add more chillies if you like spicy rice.
For variations, you can skip coconut and roast urad dal, chillies.
You can make & store this ellu podi in refrigerator upto 1 week. If you don't use coconut, you can store at room temperature. No need to refrigerate it.

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Paniyaram recipe with leftover idli, dosa batter is my most favorite South Indian breakfast and dinner recipes. I can have it 24x7. In Tamil nadu, people make kuzhi paniyaram at least once in a week. Not only in Tamil nadu, this paniyaram recipe is very popular in Karnataka and Andhra as well. In Kannada, it is called as Paddu or Guliyappa. In Telugu, it is Gunta ponganalu. There may be slight variations in the paniyaram batter recipe but the taste and preparation is almost the same. Generally people say kara chutney ie. Red chutney is the best side dish for paniyaram but I love my mom’s watery coconut-fried gram dal chutney( Pottukadalai chutney)that tastes like road side hotel chutney. You can find the same in the pictures.

Before marriage, my mom reserves some leftover sour dosa batter and make ghee paniyaram especially for me. Yes, Kuzhi paniyaram tastes the best when prepared with sour dosa batter more than fresh idli,dosa batter. It would be crispy outside and soft inside. The flavor of ghee and smell of sour batter takes this dish to next level Winking

. Sometimes my mom adds a pinch of cooking soda if the batter is too sour. I love to have this paniyaram as evening snack too. So my amma makes it after I come from college Happy

. After marriage, I follow my mom and make ghee paniyaram for Raksha and rarely for myself and Sendhil Winking

.
Long back, I made a post on Paniyaram varieties in which I had shared my MIL’s style sweet paniyaram, Kara paniyaram and masala paniyaram recipes. At that time, many readers asked me whether it can be prepared without paniyaram pan. I don’t think so. Deep frying in oil is the only alternative. But the shape and texture will change. Moreover it absorbs more oil and make the dish high in calories. If you want to taste this delicious paniyaram in a healthy way with low calorie, you need to buy a non-stick paniyaram pan. Just a few drops of oil or ghee would be enough to make this yummy delicacy. In South India, you can find this pan commonly in all the vessel shops. If you are in abroad, you can buy it online as well. Ok, lets see how to make this most popular Paniyaram recipe with step by step photo.

Paniyaram recipe / Kuzhi paniyaram recipe with idli,dosa batter

How to Kuzhi paniyaram recipe using leftover idli,dosa batter

Author:Chitra Ganapathy

Cuisine: South Indian
Category:Breakfast/Dinner
Yields:20 nos
Prep time:5 minutes
Cook time:5 Minutes

Ingredients (1 cup - 250ml)

Leftover idli,dosa batter - 2 cups
Big onion - 1 no (Finely chopped)
Green chilli - 2 nos (slit or finely chopped)
Curry leaves - Few
Coriander leaves - 2 tbsp (finely chopped)
Salt - as needed
Water - very little if batter is thick

To Temper

Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tsp
Chana dal - 1 tbsp
Ginger - 1/2 tsp ( finely chopped)
Asafetida/Hing - 1/8 tsp

How to make the recipe

Take the dosa batter in a bowl. Add little water if its too thick.
Temper mustard seeds, urad, chana dal, hing.
Saute onion, green chilli, curry leaves and coriander leaves.
Add to the batter. Check for salt.
Heat paniyaram pan with 1 tsp oil in each hole.
Pour the batter.Cover the pan.Cook both sides and remove.
Enjoy with coconut chutney or kara chutney !

Paniyaram recipe / Kuzhi paniyaram recipe - Step by step photo

Take the leftover dosa batter in a wide bowl.Add little water, say 1/4 cup if the batter is too thick.
Heat oil in a kadai.Temper mustard, urad dal, chana dal and hing. After dals turn golden, saute the finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and little salt. Saute till onion becomes transparent.
Add to the dosa batter.Mix well. Paniyaram batter is ready.Check for taste, add salt only if needed. If the batter is too sour, you can add a pinch of cooking soda. Mix well and rest the batter for 10 minutes.
Heat paniyaram pan adding 1 tsp oil or ghee in each hole. Pour the batter and keep the flame medium high.Cover the pan and cook for sometime.
Use a stick like pointed tool or spoon to flip the paniyaram. Cook the other side. Remove in a plate. Serve with your favorite chutney !

Notes

To make it more healthy, you can add grated carrot, cooked peas to the paniyaram batter.
You can add finely chopped chilli to make the paniyaram taste spicy.
Adjust the flame from medium to high to cook the paniyaram with golden tint on top as shown in the picture.
Adding coriander leaves is optional but it adds a nice flavor.
Add ghee instead of oil if you are making for kids. I make this way and pack for Raksha's lunch box

Enjoy with pottukadalai chutney as I did Happy

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Easy cheese garlic bread recipe on tawa with step by step photo and video. This instant garlic bread recipe without oven was in my try list for years. Sendhil is a big fan of Pizza hut and Dominos style garlic bread. So I wanted to try garlic bread from scratch at home. But before that, I thought of trying this easy, homemade garlic bread recipe using regular white bread. I watched few YouTube video recipes and tried this easy and instant cheese garlic toast for our Sunday breakfast. I tried on dosa tawa as it would be quick to make. It can be served as breakfast, dinner or for evening snacks after the kids come back from school.

Actually I tried a toast in microwave as well. But it was slightly chewy in taste. But the ones I made in the pan was really great. The corners were crispy and middle portion was soft with a nice flavor of garlic, butter and cheese. If you are calorie conscious, you can skip the cheese and make it as plain garlic bread. If you wish, you can bake this in convection oven. As you all know, garlic bread tastes the best only when served hot. So it doesn’t suit for lunch box. You can make this for kids breakfast, dinner or evening snacks. Ok, lets see how to make homemade cheese garlic bread without oven with step by step photos and video.

Do check out my Easy Bread pizza recipe on tawa,oven and microwave, grilled cheese sandwich recipe.

Instant cheese garlic bread recipe without oven

How to make easy, instant cheese garlic bread recipe

Author:Chitra Ganapathy

Cuisine:Indian
Category:Breakfast/Dinner
Yields:6 nos
Prep time:5 minutes
Cook time:5 Minutes

Ingredients (1 cup - 250ml)

White Bread Or Wheat Bread - 6 slices
Butter - 1/4 cup (At room temperature)
Garlic cloves - 5 to 6 nos
Red Chilli Flakes - 1 tsp
Salt - 1/8 tsp
Grated cheese - 1 cup (I used Amul Mozarella cheese)
Oregano + Basil seasoning - to sprinkle
Butter or olive oil - to grease

How to make garlic bread without oven

Melt 1/4 cup soft butter in a bowl.
Add crushed or grated garlic, salt and chilli flakes to it.
Mix well and apply on one side of bread.
Heat a dosa pan with butter.Cook the garlic spreaded side till golden brown.
Flip the bread and grate cheese on top.
Cover and cook till cheese melts.
Remove, sprinkle seasoning and serve hot!

Cheese Garlic bread recipe on Tawa - Step by step photo

In a wide bowl, take 1/4 cup of soft butter. Melt in microwave or stove top.
To the melted butter, add crushed or grated garlic cloves. I used my garlic press and crushed it nicely.
Add salt, red chilli flakes and mix well. Apply this garlic spread on one side of the bread slice.
Heat a dosa pan and drop the garlic spread side facing down. Cook till golden in low to medium flame. Apply melted butter or olive oil on the other side.
Flip the bread slice. Keep the flame very low. Grate cheese on the top.Cover and cook in low to medium flame till cheese melts and sides become crispy. Remove, sprinkle oregano,basil seasoning and serve hot.

Notes

For low calorie version, you can skip cheese and use olive oil instead of butter.
Add more cheese if making for kids.
You can bake in convection oven at 180c for 12 to 15 minutes.
You can also add pepper powder in addition to chilli flakes.

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I wanted to post no burst Maida seedai recipe during last year Gokulashtami but I couldn’t. So this year I thought of starting my Gokulashtami recipes with some interesting seedai varieties. For Krishna Jayanthi, we make seedai recipes using rice flour. I came to know about this maida sweet seedai ( Inippu seedai) and maida kara seedai recipes (uppu seedai) when my fellow bloggers posted it. When I read this seedai is a no burst, fool proof recipe that is ideal for beginners, I was very happy & confident to try it.

I thought maida has to be steam cooked to make this cheedai. But when I saw this easy, instant sweet seedai recipe in Sharmis passions, I tried it immediately. But I used less milk. Even though its my first try, it came out really well. It had cracks but still I was happy with the results as it tasted great. My MIL usually says sweet seedai have mild cracks. The taste of this sweet maida seedai reminded me tea kadai vettu cakeand sweet maida biscuit. This seedai tastes crispy outside and soft inside. You can store this seedai for a week and enjoy. If you trying for the first time, do follow the same quantity mentioned in this post. Once you get them perfect, you can make in bulk quantity. Friends, do try this interesting seedai variety for Gokulashtami and enjoy. Lets see how to make Maida sweet seedai with step by step photo and video !

If you are looking for vella seedai and uppu seedai using store bought idiyappam flour, please check THIS LINK.

Maida sweet seedai recipe

How to make easy, no burst maida sweet seedai recipe

Author:Chitra Ganapathy

Cuisine:Indian
Category:Snacks
Yields:40-50 nos
Prep time:5 minutes
Cook time:15 Minutes

Ingredients (1 cup - 250ml)

Maida / All purpose flour - 1/2 cup
Melted Ghee - 1 tsp
Powdered sugar - 1/4 cup
Boiled milk – 2 to 2.5 tbsp (at room temperature)
Cooking soda - 1/8 tsp ( a big pinch)
Cooking oil - to deep fry
Sesame seeds - 1/2 tsp (Black or White)
Cardamom powder - 1/2 tsp
Ghee or oil - to grease hands

How to make maida sweet seedai

Take 1 tsp melted ghee in a bowl.
Add cooking soda, powdered sugar, maida, sesame seeds and cardamom powder.
Mix well till crumbly.
Add milk gradually and make a slightly sticky dough.
Grease your fingers with ghee or oil and make small balls.
Spread them in a dry cloth and rest for 10 minutes.
Deep fry till golden in low to medium flame. Remove and store after it cools down.

Maida sweet seedai recipe - Step by step photo

Powder 1/4 cup sugar along with 2 cardamom. Remove in a bowl and measure 1/4 cup from it.
In a wide bowl, take 1 tsp melted ghee. Add cooking soda, powdered sugar, all purpose flour, sesame seeds.
Mix well till crumbly to spread the ghee in flour. Add milk little by little and make a slightly sticky dough. Take care you add the milk slowly else dough will become very sticky. Don't worry if its too sticky, add 1 tsp more maida and try to bring the dough slightly sticky. No need to rest the dough. Roll the balls immediately.
Grease your fingers with ghee or oil and roll the seedai. Make small sized, smooth balls without cracks using three fingers.Do not roll tight. Spread them in a dry cloth. Let it rest for 10 minutes.
Heat oil in a kadai. Drop a pinch of dough. If it comes to the top immediately, oil temperature is right. Lower the flame completely. Take the balls and make a perfect round if its flat.
Drop 10 to 15 seedai per batch by standing a feet away( Just for precaution) But don't scare, this seedai never burst. Do not disturb the seedai in oil till it starts to float on top. Then toss the seedai with a ladle and cook till golden in color uniformly. Keep tossing whenever needed. Flame should be low to medium for uniform cooking else seedai will become dark brown quickly.
Remove when the bubbles reduces. Do not wait for the bubbles to stop completely. This seedai becomes slightly bigger in size after frying. It tastes soft when hot. It becomes crunchy when it cool down. Store it after they cool down. Enjoy. It stays good for weeks together.

Notes

Do not add more cooking soda. Seedai may disperse in oil.
Do not make the dough too sticky and loose. Seedai will dissolve in oil.
If the dough is too sticky, you can add 1 to 2 tsp more flour to achieve the right texture.
After rolling, if the balls flatten, it shows moisture is more in the dough. In that case, roll it again and then drop in oil.

Easy maida sweet seedai recipe - No burst seedai

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Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts. It is popular in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.

This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.

Kalakand recipe with condensed milk

Easy, instant kalakand recipe with condensed milk / milk maid

Cuisine:Indian
Category:Sweet
Serves:6 - 8 pieces
Prep time:5 Minutes
Cook time:10 Minutes
Total time:15 Minutes

INGREDIENTS

1 cup - 250ml
Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
Milk maid or Amul condensed milk - 200 ml tin
Cardamom powder - 1/2 tsp
Butter or ghee - 1 tsp

METHOD

Crumble or grate the paneer.
In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
Add grated paneer, cardamom powder and mix well.
When the mixture thickens and leaves the sides of pan, switch off flame.
Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
Garnish with chopped nuts. Serve !

METHOD - STEP BY STEP PICTURES

Take the store bought paneer and grate it. Measure 1 cup from it ( loosely packed) and keep aside.Line a pan with butter paper or grease it well with ghee and set aside.
Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till its well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
Enjoy !

Note

You can add some sugar ( say 1tbsp) if you feel sweet is less.
Fresh chena tastes the best. But I used store bought paneer.
If you mix for long time, kalakand may become chewy.So remove at the right time.
If you are not able to cut into pieces, refrigerate for more time.

Easy, yummy, Instant kalakand is ready to serve !

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White sauce pasta recipe with step by step photo. My daughter loves penne pasta in creamy white sauce than red sauce. So I made this Indian, vegetarian, creamy garlic flavored white sauce pasta at home for our breakfast yesterday. Basic white sauce can be prepared with 3 major ingredients - butter, all purpose flour and milk. It makes the white sauce thick, rich and creamy without cream. Garlic and Oregano is used to give a nice Italian flavor. So never attempt this recipe without these ingredients. Original Italian white sauce pasta calls for using heavy cream instead of milk.

I referred the terrace kitchen YouTube video for this recipe. It came out really well. To make white sauce pasta more colorful and healthy, we can add vegetables like sweet corn, carrot, broccoli, mushroom etc. After trying this recipe, I learnt the knack of making white sauce without lumps. Yes, the secret is to add more butter and milk than maida. I have also used cheese slice to make the sauce more creamy. But adding cheese is optional. You can use it if your kids like it. Even though this dish is high in calories, its a tasty indulgence. You can make and enjoy it once in a while Happy

. If you want to make a low calorie version, you can use olive oil instead of butter and skip cheese.
Recently I got a herb grinder from FLINTSTOP online. You can find many useful and technologically advanced cool gadgets for the entire house. They also provide Corporate Gifting for different multinationals along with their company logo and customization as per the requirements. I used this herb grinder for garnishing pasta with oregano and dried basil. I loved this gadget. I am planning to use it in my South Indian cooking as well. You can find the picture of the herb grinder below.
Lets see how to make penne pasta in white sauce with step by step photos.
Do check out my Indian style masala penne pasta, tomato spaghetti and garlic spaghetti recipe.

White sauce pasta recipe – Pasta in creamy white sauce

How to make creamy white sauce pasta

Author:Chitra Ganapathy

Cuisine:Indian
Category:dinner
Serves:3
Prep time:15 minutes
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Penne pasta - 1.5 cups
Butter - 4 tbsp
Boiled milk - 2 cups
Maida/All purpose flour - 2 tbsp
Cheese slice - 3 nos
Garlic - 5 cloves(finely chopped)
Capsicum - 1/4 no (finely chopped)
Chilli flakes - 1.5 tsp
Pepper powder - 1.5 tsp
Oregano - 1/2 tsp
Salt - as needed
Water - 6 cups

How to make white sauce pasta

Boil 6 cups water. Add 1 tsp cooking oil and salt.
When the water roll boil, add the pasta. Stir well.
Cook for 10 to 15 minutes in medium high flame.
Heat 1 tbsp butter in a kadai. Saute garlic and capsicum adding chilli flakes, pepper powder and salt. Collect in a plate.
Heat 3 tbsp butter and add maida. Roast well till raw smell goes off.
Add milk gradually and stir using a whisk.Add cheese slices and melt it.
Add chilli flakes, pepper powder, salt, sauteed capscium. Mix well.
Lastly add cooked pasta, sprinkle oregano and mix well.

White sauce pasta recipe - Step by step photo

In a wide bowl, boil 6 cups of water.Add cooking oil and salt. Chop the garlic and capsicum finely.
When the water starts to roll boil, simmer the flame and add the penne pasta. Stir well else it may stick to the bottom of bowl. Boil for 10 minutes stirring now and then. Cook al dente. Cover the bowl partially and cook for last 5 minutes. I do this to cook the pasta soft. Take one, break it and check for doneness.
Drain the cooked pasta in a colander, set aside.
Heat 1tbsp butter in a kadai and saute the finely chopped garlic till golden. Add capsicum and saute for a minute. It should remain crunchy in taste.Remove in a plate.
In the same kadai, heat 3 tbsp butter. Add 2 tbsp maida and roast till its raw smell goes off. Lower the flame. Add milk in one hand while stirring with a whisk in other hand. This helps to avoid lump formation.So keep stirring with a whisk while you add the milk. Mix till there are no lumps.
Add red chilli flakes, pepper powder and some salt. Let the sauce boil till thick. Tear the cheese slice into small pieces. Add to the boiling sauce. Mix till it melts. Lastly add the cooked pasta and mix well.Garnish with oregano, basil and other spices if you like. Remove and serve hot.

Notes

Adding oil in the water helps to cook the pasta non-sticky.
I like my pasta to be soft.So I cover & cook it for 5 minutes. But usually people won't do that.
Adding cheese is optional. But it makes the white sauce more creamy.
You can replace cheese slice with cheese cubes or grated cheese. Mozzarella or even cheddar cheese is fine.

Try this easy, yummy kids friendly white sauce pasta recipe at home and enjoy !

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Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.

I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi Happy

.

Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.

Chettinad Paal Kozhukattai Recipe

How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Dessert
Serves:4
Prep time:15 minutes
Cook time:15 Minutes

Ingredients (1 cup - 250ml)

Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
Water - 3/4 to 1 cup
Thick coconut milk -1/2 cup
Grated jaggery - 3/4 cup
Moong dal - 1.5 tbsp
Water - 3 cups for cooking the rice balls
Cardamom - 2 nos
Sesame oil or ghee - 1 tsp
Salt - 1/4 tsp

How to make Chettinad paal kozhukattai

Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
Boil 3/4 cup water. Add 1 tsp oil and salt.
When the water roll boil, add the rice flour. Stir well.
Mix well in low flame till its thick.
Dough will be formed.Remove from flame.
Remove in a plate and knead with greased hands for 5 minutes.
Make small balls from the dough and keep in a plate.
Boil 2 cups of water. Cook the balls till it floats on top.
Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!

Paal kozhukattai recipe - Step by step photo

Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
Switch off the flame, transfer to a plate.Let it become warm enough to handle.
Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently.
Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.

Notes

Adding oil in the water helps to cook the dough non-sticky and soft.
Kneading is important to make the dough crack free.
Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
I used Anil Kozhukattai maavu.You can use idiyappam flour as well.

Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !

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How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour. Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.

So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me. There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful. North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.

Kozhukattai dough - Kozhukattai maavu in 3 ways

Kozhukattai dough - How to make Kozhukattai maavu in 3 ways

How to make Kozhukattai dough using store bought rice flour

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Cooking basics
Serves:20 nos
Prep time:15 minutes
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Store bought kozhukattai flour or idiyappam flour - 1 cup ( I used Anil kozhukattai maavu)
Water - as needed ( 1.5 to 1.75 cups)
Salt - 1/2 tsp
Sesame oil or ghee - 1 tsp
Sesame oil - to grease hands

How to make Kozhukattai dough in 3 ways

Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
When the water roll boil, add the rice flour.Stir without lumps.
Mix well in low flame till its thick.
Dough will be formed.Remove from flame.
Cover till it becomes warm. Remove in a plate and knead with greased hands.
It will become smooth and crack free.Cover with wet cloth and lid till use.
Method 2 : Boil 2 cups of water adding salt & oil/ghee.
Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
Heat a kadai and add the rice flour batter.
Mix till thick in low flame. Knead after it becomes warm.
Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough - Step by step photo

Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.
Method 2:Take 1 cup of rice flour in a plate. Keep aside.
Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.
When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.
When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.
Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.
Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.

Notes

First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
Kneading is important to make the dough crack free.
Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.

Make this kozhukattai dough using store bought rice flour and ease your job !

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Yesterday I made a post on kozhukattai dough using store bought idiyappam flour/ kozhukattai flour in 3 ways. In continuation with that, today I have shared how to make homemade rice flour for kozhukattai dough/ Kozhukattai maavu preparation traditionally in 2 methods. One by soaking raw rice, grinding to a fine powder, sieve and make kozhukattai outer covering dough with that homemade processed rice flour. My MIL always follows this method. Second method is to soak the rice, grind to a thin batter and then cook to make a thick kozhukattai dough for outer cover/ Kozhukattai mel maavu. I learnt this one from my friend Shalini. She told me to make this post during last year Ganesh Chaturthi as this is her fool proof method of making homemade kozhukattai maavu. She told beginners would find it useful.

Last year I couldn’t do it. So I badly wanted to make this post at least this year. Tomorrow I will try to post some interesting kozhukattai variety. Ok, lets see how to make homemade kozhukattai dough recipe / Kozhukattai maavu with step by step pictures and video.

How to make Kozhukattai dough - Kozhukattai maavu, traditional method in 2 ways

Homemade Kozhukattai dough - How to make Kozhukattai maavu in 2 ways

How to make Kozhukattai dough/Kozhukattai maavu at home

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Cooking basics
Serves:20 nos
Prep time:120 minutes
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Raw rice - 1 cup (Use good quality Sona masoori rice or dosa rice/Maavu arisi)
Water - as needed ( 2 cups for method 2)
Salt - 1/2 tsp
Sesame oil or ghee - 1 tsp
Sesame oil - to grease hands

How to make homemade Kozhukattai maavu in 2 ways

METHOD 1 : Wash and soak raw rice in water for 2 hours.
Spread rice in a cloth. Dry for 15 minutes.
Grind to fine powder, sieve.
Dry roast the flour for 2 minutes.
Remove in a plate and cool down.
Grind the roasted flour to remove lumps. Store in a box.
Homemade kozhukattai flour is ready. You can use this as Idiyappam flour too.
METHOD 2: Wash and soak raw rice in water for 2 hours.
Grind to a smooth paste to thin smooth batter. Use the soaked water for grinding.
Heat a kadai with ghee and add rice flour batter.
Mix till thick in low flame. Knead after it becomes warm.
Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough / Kozhukattai maavu - Step by step photo

Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
METHOD 1: Wash and soak 1 cup of raw rice for 2 hours.Drain the excess water and spread in a cotton cloth.
Let it dry for 15 minutes. Remove the rice and grind to a smooth powder. Sieve and grind the coarse particles again. Sieve twice.
Dry roast the sieved flour for 2 minutes in medium flame till it heated. Make sure you do not heat it more. When you roast it, small lumps may form.So grind to a fine powder after it cools down.
Alternatively you can steam the flour in idli pot for 10 minutes. Spread in a plate, cool down and grind it.Homemade rice flour for making kozhukattai or idiyappam is ready. You can store in a box for months. For 1 cup of raw rice, you get approx. 2 cups of flour.
For making dough with this homemade rice flour, boil 1.5 cups of water adding 1/2 tsp salt and oil/ghee.
Add 1 cup of rice flour to it. Mix in low flame till it becomes a thick dough.
Remove in a plate and knead using greased hands. Dough will become non-sticky after kneading.
Cover with a wet cloth and lid above it till use. Never allow the dough to dry.Kozhukattai may crack.
METHOD 2: Wash and soak 1 cup of raw rice using 2 cups of water.Grind to a smooth batter without any grits. Grind for long time. Use the soaked water for grinding.Batter should be thin like dosa batter.
Heat a kadai with 1tsp ghee. Add the rice flour batter. Mix in low flame.It becomes a thick dough. Keep stirring to avoid lumps. When the dough becomes very thick and leaves the pan completely, switch off the flame.
Cover with a lid till warm. Transfer the dough to a plate. Grease your hands with oil and knead the dough for 5 minutes till it becomes very smooth without any cracks.
Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.

Notes

First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
Kneading is important to make the dough crack free.
Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
Homemade rice flour shown in method 1 can be used to make idiyappam as well.
You can also use dosa rice/Maavu arisi instead of good quality raw rice.

Homemade rice flour for idiyappam & kozhukattai.

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Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely with poosanikai. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.

Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. Whenever I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures.

Do check out my Kathirikai rasavangi recipe too.

Poosanikai Rasavangi Recipe

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Kuzhambu recipes
Serves:3-4
Prep time:10 minutes
Cook time:15 Minutes

Ingredients (1 cup - 250ml)

White pumpkin/Vellai poosanikai - 15 cubes
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - Few
Tamarind - Medium gooseberry size
Turmeric powder - 1/4 tsp
Water - as needed
Salt - as needed

To roast & grind

Chana dal - 1 tbsp
Urad dal - 1 tbsp
Coriander seeds - 1.5 tbsp
Red chillies - 3 to 5 nos
Cooking oil - 2 tsp
Grated coconut - 3 tbsp
Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

Wash and cut the pumpkin into big cubes.
Heat oil in a cooker base.
Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
Add turmeric powder, tamarind extract, salt and mix well.
In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
Add coconut and grind to smooth powder.
Add this powder to the cooker.Mix well.
Cook in low flame for 2 whistles.
Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
Add tamarind extract, salt and 1 cup of water. Add the ground powder.Pressure cook in low flame for 2 whistles.
Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.

Notes

Adjust the quantity of red chillies as per your taste.
Do not add more tamarind because pumpkin will absorb all the tangy taste.
Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
Adding chana dal, urad dal, coconut gives thickness to the gravy.
We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !

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Kuttu atta puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.

Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places.So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes.
Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

Author:Chitra Ganapathy

Cuisine:North Indian
Category:Breakfast recipes
Serves:12 nos
Prep time:10 minutes
Cook time:2 Minutes

Ingredients (1 cup - 250ml)

Buckwheat flour / Kuttu ki atta - 1.5 cups
Boiled potato - 1 no (Big)
Pepper powder - 1/2 tsp
Upma Rava/sooji - 1 tsp
Ghee - 1/2 tsp
Salt & water - as needed
Water - as needed
Salt - as needed

How to make kuttu atta puri

Take kuttu atta/buckwheat flour in a wide bowl/plate.
Pressure cook potato till soft, peel the skin and mash it.
Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
Mix well.Add water gradually and make smooth dough.
Roll thick poori and set aside.
Heat oil and deep fry the poori on both sides.
Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee.Mix till crumbly. Potato should spread well with the flour.
Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly.Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.

Notes

You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
Adding sooji helps to keep the poori crispy.
Ghee & potato helps to make the puri soft.
This poori puffs up only when you roll it thick and oil should be slightly smoky hot.

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Kerala style moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables & ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion & without vegetables too.

Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe. It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.

You can also check my other Onam recipes like Sadya sambar, Tomato rasam,

Simple Onam sadya menu 1

Onam sadya recipes 2

Onam sadya recipes 3

Onam sadya lunch menu 4

Onam sadya menu 5 and more Onam Sadya recipes !

Moru curry recipe

How to make Kerala style moru curry recipe

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Kerala recipes
Serves:2-3
Prep time:10 minutes
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Sour curd - 1 cup
Ash gourd/Kumbalanga/Vellai poosanikai- 10 cubes
Turmeric powder - 1/4 tsp
Salt & water - as needed

To Temper

Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek/methi seeds - 1/8 tsp
Red chilli - 1 no(pinched into two)
Curry leaves - few

To Grind

Grated coconut - 2 tbsp
Green chillies - 2 to 3 nos
Cumin seeds/Jeera - 1/2 tsp

How to make Kerala moru curry

Take sour curd, add water and whisk to make thick buttermilk.
Grind coconut, chilli and jeera to smooth paste.
Add the paste, salt to buttermilk.Mix well.
Cook ash gourd pieces adding turmeric powder and water.
Add the cooked ash gourd to buttermilk.
Boil the buttermilk mixture till it becomes frothy.
Temper and add to buttermilk. Mix well. Moru curry is ready.

Moru curry recipe - Step by step photos

Take 1 cup sour curd, mix 1 cup of water, required salt and whisk to make buttermilk.
Grind coconut, chilli and cumin seeds to smooth paste. Add this paste to the buttermilk.
Chop ash gourd into big cubes. Remove the skin. Heat 1 cup water in a kadai adding turmeric powder and little salt.Add the chopped ash gourd and cook till soft.
Add the cooked ash gourd to the buttermilk mixture. Mix well and check for taste. Add more salt if needed.
Boil in medium flame till the moru curry becomes frothy.Mix it once or twice in the middle. Do not let it roll boil.Remove from the flame.
Temper mustard seeds, methi seeds and curry leaves. Add to moru curry. Mix well. Cover it partially and serve with rice.

Notes

Adjust the quantity of chillies as per your taste.
For variations, you can saute finely chopped onion, ginger while tempering mustard seeds.
Do not allow the buttermilk to boil.Mixture will become watery.
You can use vellarika/cucumber instead of kumbalanga.

Try this yummy Kerala style moru curry at home. Enjoy with any thoran or mezhukkupuratti !

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Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.

For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
Do check out my Kerala Ulli Sambar For Idli, Dosa.

Kerala Sambar Recipe - Onam Sadya Sambar recipe

How to make Kerala style sambar recipe

Author:Chitra Ganapathy

Cuisine:South Indian
Category:Kerala recipes
Serves:4-5
Prep time:15 minutes
Cook time:20 Minutes

Ingredients (1 cup - 250ml)

To Pressure Cook

Toor dal - 1/2 cup
Turmeric powder - 1/4 tsp
Cooking oil - 1/4 tsp
Water - 2 cups
Small onions/Big onion - 12 nos/1 no
Green chilli - 1 no(slit)
**Mixed vegetables - 1 cup (Refer method)
Ripe tomato - 1 no (chop finely)

To Boil With Dal

Tamarind - Big gooseberry size
Sambar powder - 1 tbsp
Curry leaves - few

To Temper

Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Red chilli - 1 no(pinched into two)
Curry leaves - few
Sambar powder - 1 tbsp
Red chilli powder- 1 tsp(I used Kashmiri chilli pwd)
Dhania powder/coriander seeds powder - 1/2 tsp
Methi seeds powder - 1/4 tsp (optional)
Hing - 1/4 tsp
Coriander leaves - 2 tbsp (to garnish)

How to make Kerala sambar

Wash and chop all the veggies into small cubes.Keep in a small box.
In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
Add tamarind extract, cooked vegetables, sambar powder, salt.
Boil for 5 minutes till nice smell arises.
Temper mustard, red chilli, spice powders in low flame.
Add to sambar, boil for a minute. Garnish with coriander leaves.

Kerala sambar recipe - Step by step photos

Soak tamarind in 1 cup water and take the extract.Take 1/2 cup of toor dal, small onion and slit green chilli in a cooker base.Add 2 cups of water, 1/4 tsp turmeric powder and 1/4 tsp cooking oil in water.
Wash and chop the vegetables( I used yam,raw banana,carrot,ash gourd,broad beans, cluster beans, beans, lady's finger, drumstick - 5 pieces each).Chop tomato finely. Transfer the vegetables and tomato to a small bowl that fit inside the cooker.Add 1/4 cup water to it.
Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
Open the lid after the steam is released.Dal and vegetables would be cooked soft. Remove the veggies bowl and mash the dal nicely.
Add the cooked vegetables, tamarind extract, sambar powder, salt. Check for thickness and add 1/2 to 1 cup water if needed. Boil well for 5 minutes till nice aroma arises.
Heat 2 tbsp coconut oil in a kadai. Temper mustard seeds, red chilli, curry leaves. When the mustard seeds start to crackle, lower the flame completely. Add sambar powder, red chilli powder, dhania powder, methi powder and hing. Mix quickly without burning. Add to the boiling sambar. Boil for a minute and switch off the flame. Garnish with coriander leaves. Serve with plain rice adding ghee. You can also have with idli,dosa if you like.

Notes

Adjust the quantity of chillies as per your taste.
For variations, you can saute finely chopped onion, tomato and add to vegetables inside the cooker.
Sambar powder gives nice aroma to this sambar. To replace it, you should use 1 tbsp dhania powder, 1/4 tsp methi powder and 1.5 tbsp red chilli powder.
You can use any number of vegetables or you can make this sambar only with onions.

Easy Onam Sadya Sambar is ready ! I had with nendran chips !

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Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.

As this is a curd based dish, chances of this gravy getting curdled is more. So we should keep some basic points in mind like curd should be whisked well before cooking, it should boil only in low to medium flame, mixing the gravy should be done at regular intervals, add besan flour to avoid curdling.

Do try this dahi wale aloo ke sabzi for puri during Navratri and other fasting days. I hope you will like it. Lets see how to make dahi wale aloo for fast with step by step pictures !

Check out my Punjabi kadhi pakora and Kuttu ki puri recipe.

Dahi Aloo Recipe - Dahi Wale Aloo For Fast

How to make Dahi Aloo Recipe

Author:Chitra Ganapathy

Cuisine:North Indian
Category:Main Course
Serves:4-5
Prep time:15 minutes
Cook time:10 Minutes

Ingredients (1 cup - 250ml)

Boiled potato - 4 nos (Medium sized)
Curd/yogurt - 1/2 cup
Besan flour - 1 tsp
Water - as needed
Ghee - 1 tbsp
Bay leaf - 1 no
Green chilli - 1 no(Slit)
Red chilli - 1 no(pinch into 2)
Fennel seeds - 1/8 tsp
Ginger - 1 tsp(chopped finely)
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Hing - 1/8 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - Few

How to make the recipe

Peel and chop the boiled potato into big cubes.
Whisk the curd adding water and besan flour.
Heat oil, saute bay leaf, fennel, green chilli, red chilli.
Switch off the flame and add spice powders.Saute without burning.
Switch on again and add the chopped potato,Mix well.
Now add whisked curd, salt and boil in low flame for few minutes.
Stir whenever needed. Boil till gravy thickens. Garnish with coriander leaves and serve with poori.

Dahi Aloo Recipe - Step by step photos

Peel the skin and chop boiled potato into big cubes. Whisk 1/2 cup curd adding 1 cup water + 1 tsp besan flour. Keep aside.
Heat ghee in a kadai and saute bay leaf and fennel seeds.Add slit red chilli and green chilli. Mix well for minute. Then switch off the flame and add red chilli powder, coriander powder, cumin powder, turmeric powder and hing. Mix well without burning.
Switch on the flame again and immediately add boiled potato cubes. Mix well to coat the masala.
Keep the flame very low. Now add the whisked curd mixture, required salt and mix well with a ladle. Let it boil in medium flame. Stir at regular intervals to avoid curdling.
Gravy looks slightly curdled before it boils. But when it starts to boil, it will be alright. Boil for 5 minutes or till the gravy becomes thick. Remove from the flame and garnish with coriander leaves.

Notes

Adjust the quantity of chillies as per your taste.
For variations, you can add garam masala powder.
Remember to whisk the curd before boiling.
This gravy should boil only in medium flame. You should stir at regular intervals to avoid curdling.
Besan flour is added to avoid curdling.

Try this No onion no garlic vrat ka khana – Dahi wale aloo with kuttu ki puri ! enjoy !

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Masala idli - How to make masala idli - Leftover Idli recipes

How to make masala idli recipe using leftover idli

Author:Chitra Ganapathy Cuisine: North Indian

Category:Breakfast

Serves:2

Prep time:5 Minutes

Cook time:10 Minutes

Ingredients

How to make the recipe

Masala idli recipe - How to make masala idli fry - Step by step pictures

Note:

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Ragi Murukku Recipe - Step by step pictures

Notes

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Ingredients ( 1 cup - 250ml)

How to make the recipe

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Ingredients (1 cup - 250ml)

How to make the recipe

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Ingredients (1 cup - 250ml)

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Paniyaram recipe / Kuzhi paniyaram recipe with idli,dosa batter

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Easy, instant kalakand recipe with condensed milk / milk maid

Cuisine:IndianCategory:SweetServes:6 - 8 piecesPrep time:5 MinutesCook time:10 MinutesTotal time:15 Minutes

INGREDIENTS

1 cup - 250mlPaneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand) Milk maid or Amul condensed milk - 200 ml tinCardamom powder - 1/2 tspButter or ghee - 1 tsp

METHOD

METHOD - STEP BY STEP PICTURES

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White sauce pasta recipe – Pasta in creamy white sauce

How to make creamy white sauce pasta

Author:Chitra Ganapathy
Cuisine: North Indian

Cuisine:Indian
Category:Sweet
Serves:6 - 8 pieces
Prep time:5 Minutes
Cook time:10 Minutes
Total time:15 Minutes

1 cup - 250ml
Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
Milk maid or Amul condensed milk - 200 ml tin
Cardamom powder - 1/2 tsp
Butter or ghee - 1 tsp