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Showing posts from July, 2018

Tomato Dosa

Tomato Dosa is a simple and tasty tiffin for breakfast or dinner. Rice, urid dal and tomatoes are the main ingredients for this dosa. Onions, curry leaves and other extra flavours can be added as you wish. There is no need for fermentation process for this dosa. You can prepare right after you grind the batter.

If you use tomatoes that are ripe and dark red in colour, the dosa tastes good. For these type of dosas, I recommend to add a handful of raw rice as it gives you a nice crisp dosa. If you do not prefer, you can omit it. The consistency of this batter is, it should be medium thick. The additional toppings for this dosa are chopped onions and curry leaves. You can also prepare this dosa without onions also. For spiciness red chilly powder is added. Now let's see how to prepare Tomato Dosa with step by ste instructions.

Check out my other Dosa recipes here
Pepper DosaBlack urid dal DosaHorse Gram DosaMillets and Toor dal DosaRava Dosa Mudakathan Keerai Dosa

Sweet Corn and Paneer Pulav

Sweet corn and Paneer Pulav- simple and easy pulav with mild flavours. This Pulav is best for kids lunch box as they like both the sweet corn kernels and paneer cubes. The freshly ground ginger, garlic and green chilly paste adds a beautiful colour and a wonderful flavour for the Pulav. So please do not skip the ground paste or do not use ready made paste. In this Pulav, I have not used either tomatoes or lemon juice instead I have added thick curd while sauteing the onions. After cooking the Pulav, the paneer cubes are sauted in ghee or oil and then added to the rice.

In this Pulav also, I have used the most common basmati rice, but you can use jeera samba rice or ponni raw rice. When it comes to biryani or pulav the cooking method is easy and requires some attention while adding the water. If you soak the rice for 20 to 30 minutes, then 1.5 cups of water is perfect for 1 cup of rice. Now let's see how to prepare this easy and tasty pulav with step by step photos.

Brinjal (Egg Plant) Stir Fry | Kathirikkai Poriyal

Brinjal poriyal is a spicy and tasty side dish for many South Indian dishes. And also, for those who want to eat brinjals simply as a starter with less oil, this brinjal poriyal is the best one.
For this brinjal poriyal, pick brinjals with smooth skin and heavy in size. You can use any kind of brinjal you have on hand. Recently, I made it with green brinjals. It's hard to cook crispy brinjals with a short time of cooking. But it is possible if you cook the brinjals on medium heat with frequent turns. One more trick to get crispy brinjals is to cook the brinjals in a heavy bottomed kadai and without any water. I prefer gingely oil or groundnut oil for brinjals and for brinjal poriyal I always use crushed garlics. Serve this brinjal poriyal with lemon rice, mango rice or rasam.

Sabudana Vada | Javarisi Vadai

Sabudana vada is a perfect evening snack for your kids with simple ingredients in your kitchen. I learnt this recipe from Chef Prabhakar Prajapati. I actually cooked this vada for the first time and it was so yummy. It's perfect for an evening snack, potlucks and also for poojas. I prefer serving this vada with a simple coconut chutney or tomato ketchup, but you can serve it with anything.

To make this vada as quickly as possible, I suggest to cook the potatoes and soak the sabudans in ahead of time. It saves your time and you can prepare the vadas within 15 minutes. Soaking the sabudanas for 3 to 5 hours will give you perfect vadas. Cook the vadas, right after you prepare the dough. For this vada no need to add any additional flours or batter. Always deep fry the vadas on medium heat and don't overcook the vadas. Don't forget to add chopped green chillies and ginger because these two ingredients add a lot of flavours to this vada. I have used the small sabudanas for this…

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.

This kuzhambu is prepared with small onions, garlics, tamarind and dried sundakkai vathal. The main flavour for this kuzhambu is the ground coconut paste prepared by roasting the spices like coriander seeds, chana dal, fennel, cumin and red chilly.
Every kuzhambu has a combination of flavours. To bring the perfect balance of flavours, we have to concentrate on…

Semiya Upma | Upma with vermicelli

Semiya Upma is one of my favourite tiffin. This plain semiya upma is such an easy tiffin that you can prepare within 10 minutes. For this plain semiya upma I prefer fine vermicelli (Anil semiya) which is perfect for this dish. I will tell some important tips for this upma.

Roasting the vermicelli well helps to get perfect upma. If the vermicellis are not roasted well, then the upma turns mushy and there will be no flavour. Roast the vermicelli until few vermicellis start to turn brown. Do not load the upma with too much of onions and other tempering ingredients. Add all the ingredients in minimal quantity. I always prefer chopped green chillies for semiya upma but you can add broken red chillies too.Next important tip for this upma is the water level. If you are using thick vermicelli, add 2.5 cups of water for 1 cup thick vermicelli. If you are using fine vermicelli, add 1.75 cups of water for 1 cup of fine vermicelli. Be sure to cook the upma with very less oil. The reason is that v…

Bitter Gourd Pachadi | Pavakka Pachadi

Pachadi is prepared in two different methods - some are prepared with fresh curd while the other method is we have to cook the vegetable along with onions and tomatoes. Bitter gourd pachadi is prepared by the second method. Since bitter gourds have bitterness we have to add a good amount of chopped onions, chopped tomatoes, tamarind extract and finally a piece of jaggery. The coconut paste is the main ingredient in our cooking, so it is included in this dish also. There are many dishes with bitter gourd that we regularly prepare for our lunch, but this bitter gourd pachadi is extremely different with different flavours. This recipe is also similar to my ladies finger pachadi and the only extra ingredient in this dish is the jaggery. We will see the recipe in detail with step by step instructions.

Maa Vilakku - Diya with rice flour - Karthigai recipe

Maa Vilakku is a typical sweet that makes a healthy prasadam filled with raw rice, jaggery and ghee. Perfect for poojas with simple ingredients. Maavilakku brings so many memories while growing up. Both my mom and Grandma never skip a special Poojas  without some prasadam. This maavilakku is one among them and it wasn't like a prasadam we had this maavilakku as an evening snack.

It's easier to prepare the dough and shape the vilakku. Today, many of us are opting for quick and easy prasadams for poojas that come in ready made mix. In ready to cook products they add too much preservatives and sugar for preserving and there is no taste or any health benefits. Try to prepare homemade foods for your kids with healthy ingredients. There is no doubt that all of our traditional foods are full of healthy ingredients that is essential for us. Our traditional sweets like sweet pongal, jaggery based kheers, maavilakku.. are not only healthy, but they are also tasty. They are the perfect …