Monday, March 31, 2014

Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval

Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval is yet another simple recipe but is a very tasty dish which is loved by everyone. Baby potatoes, by appearance, will attract everyone, especially kids. So whatever dish we make with baby potatoes will vanish in no time. Here I have followed North Indian Style for frying baby potatoes.

  • Baby potatoes – 500 gms
  • Oil – 3 tbsp

For Marinade:
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – ½ tsp
  • Chat masala powder – ½ tsp
  • Thick curd – 3 tbsp
  • Salt to taste

  1. Wash and pressure cook the potatoes in enough water for about 3 whistles.
  2. Allow the pressure to release, cool and peel the skin and keep the potatoes ready.
  3. In a mixing bowl, add all the ingredients given “For marinade” and mix well.
  4. Add potatoes to this marinade and let it stand for 10 minutes.
  5. In a non stick pan, heat oil and add the potato marinade. Cook covered in medium flame for about 10 minutes stirring in between.
  6. When the marinade becomes dry, open the lid and cook in simmer for about 5 minutes.

Yummy, tasty Baby Potato Fry is ready to serve. You can have it with rice, rotis or even as a snack!

  • Baby potatoes should be cooked such that they don’t become mushy.
  • You can marinate the potatoes and refrigerate the day before you plan to make the dish.

Tags: Baby potato fry recipe, North Indian Style Aloo Fry recipe, Aloo recipes, Potato recipes, Baby potato recipes, Pan fried potato recipe, simple baby potato fry recipe, Aloo fry, Baby potato varuval, Side dish for rice, Side dish for rotis
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Friday, March 28, 2014

Mangai Sadam | Raw Mango Rice | Mamidikaya Annam

Mangai Sadam | Raw Mango Rice | Mamidikaya Annam is one of the variety rice which can be prepared in few seconds provided that raw mango is available at home. This is the dish which should be enjoyed during mango season. My mom & grandma didn’t have the practice of making rice using raw mango.  I had this mango rice for the first time at my SIL place when I was pregnant and I could remember that taste even now.  From then, I used to make this rice during mango season. It has been a practice in Tamil Nadu to prepare this rice as one of the variety rice made during Bangle Ceremony (Valai Kaappu) conducted for pregnant ladies if it falls during mango season since the tangy taste of raw mango tastes good to them.

I didn’t make this rice since the start of mango season this year. I thought of making this rice today since  Ugadhi  (Telugu New Year) is nearing. On Ugadi, it has been a practice followed by people of Andhra Pradesh to prepare dishes with the fresh produce of mango like raw mango rice (Mamidikaya Annam), mangai pachadi, etc.

Here is the recipe.

  • Raw Mango (grated) – 1 cup
  • Cooked rice – 2 cups
  • Green chillies (slitted) – 2 to 3 Nos.
  • Ginger (finely chopped) – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

For seasoning:
  • Gingelly oil – 2tbsp
  • Mustard – 1 tsp
  • Channa dhal (Kadalai Paruppu) – 3 tbsp
  • Asafoetida –  a pinch
  • Curry leaves – few

  1. Wash, peel the skin of raw mango and grate. Keep it aside.
  2. Heat oil in a kadai and season with the items given “For seasoning”.
  3. Add ginger and green chillies, sauté till you get nice aroma of ginger.
  4. Add turmeric powder and mango gratings. Sauté well till the raw smell of mango goes off and gets shrunk  to  half the quantity.  Switch off.
  5. Add required salt and cooked rice to the mango seasoning. Mix everything well.

Your tangy Raw Mango Rice is ready to serve. You can serve this rice with any gravy or fry,  chips or pappads. Today we had this rice with Baby Potato Fry and it tasted yumm…

  • I have used Ponni boiled rice but you can use raw rice or even left over rice too. Only thing is rice should not be sticky.
  • I didn’t add ground nuts since my son doesn’t like. You can add any nuts of your choice.

Tags: Raw mango rice recipe, Mangai saadham, Left over recipes, Variety rice, Lunch Box recipes, Ugadhi Recipes, Festival recipes, Telugu New Year recipe, variety rice with raw mango, Variety rice with mangai, Quick lunch box recipes, Valai kaappu recipes,  green mango rice recipe, Mamidikaya Annam
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Thursday, March 27, 2014

Pudalangai Poriyal | Snake Gourd Stir Fry | நாட்டு புடலங்காய் பொரியல்

Pudalangai Poriyal  | Snake Gourd Stir Fry | நாட்டு புடலங்காய் பொரியல்  is yet another simple recipe which goes well for rice along with sambar, rasam or curd. We get two varieties of snake gourd, one is short & fat, called as “panneer pudalai” and other one is thin & long, called as “nattu pudalai”. Last week, when i went to Mylapore, I had seen a fresh, tender, lengthy  snake gourd.  Immediately i grabbed that and made a delicious stir fry.

  • Snake gourd | Pudalangai – 250 gms
  • Onion ( finely chopped) – 1 No.
  • Green chillies(slitted) – 2 Nos.
  • Coconut gratings – 2 to 3 tbsp
  • Salt to taste

For seasoning:
  • Oil – 1 tbsp
  • Mustard – 1 tsp
  • Urad dhal – 1 tsp
  • Curry leaves – few.

  1. Wash snake gourd well in running water , cut into two lengthwise, remove the inner parts and cut into thin slices. Keep it aside.
  2. Heat oil in a kadai and season with the items given “For seasoning”.
  3. Then add green chillies and onion. Sauté till the onion becomes translucent.
  4. Add snake gourd slices and sauté for about 2 minutes in simmer.
  5. Close the lid and cook for 5 minutes by stirring in between.
  6. When the sanke gourd 3/4th done, add salt and mix well.
  7. Finally add coconut gratings, combine well and switch off.

Your tasty Snake Gourd Stir Fry | Pudalangai Poriyal is ready to serve. Today I have made this for Thatta Payaru Kuzhambu and i should say it is a delicious combo J

  • I didn’t add water while cooking snake gourd because it was so tender and also I used it fresh. If you have to add water, just drizzle few drops. If you add more water to this nattu pudalai, the entire thing will become mushy.

Tags: Nattu pudalangai poriyal recipe, Snake gourd recipes, Snake gourd stir fry, Country snake gourd stir fry recipe, How to cook nattu pudalangai?, simple stir fry using snake gourd, நாட்டு புடலங்காய் பொரியல்
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Sunday, March 23, 2014

Semiya Payasam | Vermicelli Payasam | Semiya Kheer

Semiya Payasam | Vermicelli Payasam | Semiya Kheer  is a very simple yet delicious Indian dessert which can be made in no time with just a few ingredients. It finds a place in almost all marriages, functions, poojas & festivals in Tamil Nadu since it goes well with our South Indian meals. In marriges, payasam is made with  vermicelli and  sago | javvarisi.

Today being my wedding anniversary, I had very little time but felt that I had to prepare a simple sweet at home. In a stroke of inspiration, I decided to make this payasam and here it is!


  • Semiya |Vermicelli – ½ cup
  • Milk – 4 cups
  • Sugar – ½ cup
  • Nuts of your choice (I have used cashew nuts,pista & almonds)
  • Cardamom powder – 1 tsp
  • Coconut milk – ½ cup (optional)
  • Ghee – 1 tbsp


  1. In a heavy bottomed kadai,  add ghee and fry nuts till golden brown. Drain them and keep aside.
  2. In the same kadai, add vermicelli and fry in simmer till it becomes golden brown and remove.
  3. Boil milk in a sauce pan till it becomes ¾ th in measurement.
  4. Then add vermicelli and cook till it gets cooked well.
  5. Then add sugar and blend everything well and keep in fire for about 3 minutes.
  6. Finally add cardamom powder, coconut milk and fried nuts.  Stir well and remove from fire.

Your delicious Semiya Kheer is ready to serve! You can have it either cold or hot as per your choice. I love to have in both ways... when having hot, i enjoy with appalam and for cold? As such it is yummy..summer special!

  • The payasam will become thick as time goes by or when it is cold. So better to switch off when it is slightly watery. Otherwise, you can have a stock of hot milk which could be added while serving by adding sugar proportionately.
  • Sugar quantity can be changed as per your taste.

Tags:Semiya payasam recipe, Semiya kheer , Indian dessert with vermicelli, Easy payasam recipes, Vermicelli payasam recipe, Vermicelli kheer recipe, South Indian payasam, How to prepare payasam with semiya?, Indian kheer varieties, How to prepare easy payasam?
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Thursday, March 20, 2014

Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா

Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா …I don’t know how many of you are aware that raw jackfruit can be used in  our dishes as we use other veggies. The jackfruit recipes are common throughout India but very popular in Kerala, Andhra, etc. The taste and texture of young, unripe jackfruit is close to non-veg  just like mushrooms.  It  catches the flavour of garam masala  and blends with any  masala we add. The vegetable need not be used only with garam masala and is also well suited for kootu or stir fry | poriyal. Whatever may be the dish you prepare with this jackfruit, the success of the dish purely depends on the type | selection of jackfruit! You must be lucky enough to get the jackfruit at the right stage i.e before the seeds get formed inside.

The raw jackfruit I’m using is from my hometown. I’ll try to post as many recipes as I can with the available raw jackfruit. We are lucky to have a tree from which we get jackfruit that  tastes great both for veg & fruit. Here is the recipe for Raw Jackfruit Curry!

  • Raw Jackfruit – ½ No. (small)
  • Onion (finely chopped) – 1 No.
  • Tomatoes (finely chopped) – 2 Nos.
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Corinader powder – 2 tbsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

To grind:
  • Coconut gratings – 2 tbsp
  • Fennel seed – ½ tsp
  • Khus Khus – ½ tsp

For seasoning:
  • Oil – 1 tbsp
  • Cinnamon – 1” piece
  • Fennel seeds – ½ tsp
  • Curry leaves – few

  1. Preparation of  raw jackfruit  for making it ready to cook is a time consuming job but it is worth doing when you enjoy the dish with this veggie.
  2. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening.
  3. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
  4. Allow the pressure to release, open the cooker and drain out the pieces and discard the water.
  5. In a kadai, heat oil and season with items given “For seasoning”.
  6. Then add onion and sauté until golden brown.
  7. Add ginger garlic paste and wait till the raw smell goes off.
  8. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
  9. Add the drained jackfruit pieces and combine everything. Then add a cup of water & salt  and bring it to boil.
  10. Check if the jackfruit piece has absorbed the masala & salt. If not, cook for some more time in simmer.
  11. Finally add the ground coconut paste and allow to cook for about 10 minutes. Switch off and garnish with coriander leaves & serve.

Tasty Raw Jackfruit Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. My personal option is for hot steamed rice with appalam & any stir fry| poriyal!

  • Carefully add salt in the gravy because salt is already added while pressure cooking the jackfruit pieces.

Tags: Raw Jackfruit Curry, Palaakkai kuruma, Pala Pinju kurma, Kathal curry, pala moose gravy, raw jackfruit gravy, Jackfruit Recipes
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Sunday, March 16, 2014

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala is a famous recipe from Chettinad cuisine. We can add pepper corns to any of the chicken dishes we make as it adds to the flavour & spiciness of the dish and hence Chettinad cuisine calls for using pepper in most of the dishes. Today I made simple pepper chicken masala, semi dry and it turned out well. I need not say much about this dish because it is a favourite dish for many! This recipe can be tried for treating cold and sinus problems.

Here is the recipe.

  • Chicken (without skin)– ½ Kg
  • Shallots (finely chopped) – 15 Nos.
  • Ginger garlic paste – 1 tbsp
  • Tomato (finely chopped) – 1 No.
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Pepper jeera powder – 1 tbsp

For seasoning:
  • Oil – 3 tbsp
  • Cinnamon – 1’ piece
  • Fennel seeds – ½ tsp
  • Red chillies – 2 Nos.
  • Curry leaves – few

  1. Clean, wash and cut the chicken into medium size pieces.
  2. In a non stick pan, heat oil and season with the items given “For Seasoning”.
  3. Add ginger garlic paste and fry till the raw smell goes off.
  4. Then add finely chopped onion and fry till it turns golden brown.
  5. Then add tomato and sauté till it gets mashed well.
  6. Add all masala powders except pepper-jeera powder and sauté until the masala gets cooked well and the oil leaves out from the masala.
  7. Now add chicken pieces and combine everything well. Add a cup of water and required salt. Mix everything, cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
  8. When the gravy thickens, open the lid and add pepper-jeera powder. Mix everything and cook covered in simmer for about 10 minutes. Then open the lid and cook for about 2 minutes till all chicken pieces get coated with the masala. Switch off & serve.

Spicy Pepper Chicken Masala is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this pepper chicken with  dhal, rasam & curd. I have no words to say…I feel hungry again J! Try it for yourself!!!

  • Tomato is optional, you can even leave this and follow the same method.
  • To increase the spice level, don’t add chilli powder. Increase only pepper-jeera powder according to your taste.

Tags: Pepper chicken masala recipe, chettinad style pepper chicken recipe, simple peeper chicken masala recipe, pepper chicken without roasting, pepper chicken semi-dry masala recipe, chettinad pepper chicken masala recipe, pepper chicken (dry) recipe
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Wednesday, March 12, 2014

Spring Onion Chapati | Scallion Flat Bread

Spring Onion Chapati | Scallion Chappati  is a spicy chapati with the fresh  flavours of spring onion. I thought of making a different dish with the left out spring onion, after preparing veg fried rice. The same time I was asked to give chapathi recipes to Malligai Magal. The outcome is spring onion chapathi | spring onion paratha. Believe me,  it turned out so yummy and it has been added to our regular menu. On eating this, my husband told me it tastes like “Bing”, a famous Chinese crepe! 

Here is the recipe.


For preparing dough:
  • Whole wheat flour – 1 cup
  • Water and salt as needed
  • Oil – 1 tbsp
  • Maida/ All purpose flour– 3 tbsp for dusting.

For stuffing:
  • Spring onion (green part) – ¼ cup
  • Paneer (grated) – ¼ cup
  • Red chilli powder – 1 tsp
  • Salt to taste

  1. Prepare the dough as I have given in “How to make soft Chapatis”
  2. Clean spring onion(green part alone) and wash well. Chop finely.
  3. Add grated paneer, red chilli powder and salt with the spring onion. Mix well and keep it aside.
  4. After 10 minutes, make small balls out of the dough.
  5. Shape the dough ball like a bowl and stuff the spring onion stuffing inside and close the stuffing with the dough.
  6. Gently roll  the stuffed dough into thin, round discs using roller pin by dusting  with maida/ all purpose flour.
  7. Place the tawa/skillet on a stove. Let it get heated.
  8. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
  9. Cook on both sides on high flame, flipping it now and then, till brown spots appear on the parantha & it gets cooked completely.

Your spicy, hot spring onion chapatti | paratha is ready to eat! It can be had with any sauce or raita or with plain curds.

  • For kids, you can apply some butter/ghee on  paratha. For elders, we can use gingelly oil and those on diet can avoid this step.
  • If you find it difficult to make a stuffed paratha, you can straight away mix all the ingredients and prepare like chapatti.

Tags: soft spring onion Chapati, How to make stuffed parathas with spring onion, similar to Jian Bing recipe , spring onion recipes, Green onion Flat Indian Bread recipe, Indian unleavened flatbread with scallion, Indian flat bread recipe, soft, spicy chapathi recipe, North Indian recipe, Spring onion Parathas, Spicy Spring onion Paranthas
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Saturday, March 8, 2014

Chow Chow Kootu | Chayote Moong Dhal Kootu | Seemai Kathirikai Kootu

Chow Chow  Siru Paruppu Kootu | Chayote  Kootu | Seemai Kathirikai Kootu is a famous South Indian side dish which is usually made for steamed rice. The vegetable has many names and popularly known as ‘Chow chow” or “Seemai kathirikai ” in Tamil Nadu. It is called Chayote squash in English and find a place in many recipes world over.
Today’s recipe, chow chow kootu is a simple kootu made with siru paruppu | Moong dhal | Payatham paruppu. It can even be fed to babies after completing a year and those who are convalescent.
  • Chow chow     - 1 No.
  • Moong dhal     - 75 ml
  • Turmeric powder – a pinch
  • Shallots (chopped) - 5 Nos.
  • Tomato (chopped) – 1 No.
  • Salt to taste
To grind:
  • Scraped coconut – 2 tbsp
  • Green chilli – 1 No.
  • Cumin seeds (Jeera) -1/2  tsp

For seasoning:
  • Mustard – 1 tsp
  • Cumin seeds (Jeera) -1 tsp
  • Curry leaves - few
  • Oil – 1 tsp

  1. Peel the skin from the vegetable and dice it into small cubes.
  2. Cook the moong dhal with turmeric powder  and water until very soft.
  3. In the mean time, grind the ingredients given for grinding coarsely by adding little water and keep it aside.
  4. Add the diced chow chow to the cooked moong dhal, add ¼ cup water and close with a lid till the vegetable gets cooked well. When it is done, add required salt and the ground paste and stir well.
  5. Pour oil in a kadai and season with the items given “For seasoning”.
  6. Then add onions  and tomato, sauté for a minute and transfer the seasoning over the kootu.  Allow it to stand for 5 minutes and switch off.

Your healthy chow chow moong dhal kootu is ready!!

This can  be had as an accompaniment for steamed rice with  kara kuzhambu, Meen kuzhambu or for rasam or can be mixed with rice with a drop of ghee!

  • Carefully add water at step(4) while cooking  chayote with dhal to get kootu consistency .

Tags: South Indian style chow chow kootu recipe, chow chow with moong dhal kootu, chow chow siruparuppu kootu recipe, chow chow payatham paruppu kootu, seema vangaya kootu recipe, seema kathirikai kootu, healthy vegetable kootu recipes
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Tuesday, March 4, 2014

In the Media ....Dosa recipes

Friends! My Dosa recipes in Malligai Magal Mar’2014 issue…..

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Sunday, March 2, 2014

Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry

Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry is an authentic South Indian – Chettinad Special recipe. Liver is known as “Earal” in Tamil and  “Kaleji” in Hindi. My grandma used to make lot of recipes with  goat liver. She used to prepare any one  and force us to eat since it is rich in iron and vitamins.Today, I thought of making liver pepper fry since many restaurants have this as their signature dish and I found many people opt for this fry.  But I changed my mind to make this liver masala since I have got all the ingredients on hand. This liver masala is very tasty and easy to prepare. It gets cooked in 20-30 minutes and doesn’t need pressure cooking.

I’m not sure how many of you would want to prepare this dish at home because mostly people don’t buy mutton | goat meat as it is believed to be high in fat content, especially the goat liver. But homeopathy doctors advise us to take goat meat atleast once in a week while allopathy doctors advise us to take lean meat i.e. chicken. I think they serve the society in maintaining the ecological system J J! My personal suggestion is to go in for goat meat atleast twice in a month, especially for kids. This goat liver is rich in protein, iron and other vitamins & minerals and hence very good for growing children and people who are anaemic.

Now we go for the recipe.

  • Goat liver – 250 gms
  • Shallots (finely chopped) – 15 Nos.
  • Ginger garlic paste – 1 tbsp
  • Tomato (inely chopped) – 1 No.
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – ½ tsp
  • Pepper powder – ½ tsp
  • Coriander leaves (chopped) – 1tbsp
  • Salt to taste

For seasoning:
  • Gingelly oil – 1 tbsp
  • Cinnamon -1” piece
  • Fennel seeds – 1 tsp
  • Red chilli – 2 nos
  • Curry leaves – few

  1. Wash the liver thoroughly in running water and dice it into big cubes.
  2. In a heavy bottomed kadai, add oil and season with the items given “For seasoning”
  3. Add ginger garlic paste and sauté till the raw smell goes off.
  4. Then add onion and fry till it becomes golden brown.
  5. Add tomato and sauté till it becomes mushy.
  6. Add all masala powders except pepper powder and mix everything well.
  7. Now add liver pieces and sauté till all liver pieces get coated with the masala and the oil oozes out from the masala.
  8. Now add ½ cup water, combine everything and cook with the lid closed while stirring in between.
  9. After 20 minutes, check if the dish has reached thick gravy consistency and  the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly.
  10. When the gravy is about to dry,  add pepper powder & chopped cilantro, mix everything and switch off.

Your tasty, spicy Goat Liver Masala is ready to serve! You can have this with hot steamed rice, rotis or with biryani |pulao.

  • Always prepare any  dish with “fresh bought” liver on the same day.
  • If you want, you can make this dish with thick gravy by adding one more tomato.

Tags: Chettinad style Liver Masala recipe, ஈரல் வறுவல், Goat liver fry recipe, Mutton kaleji recipe, Aattu Earal recipes, Mutton liver recipes, Goat liver recipes, South Indian Liver Masala recipe, Easy liver recipe, Chettinad liver recipes, Goat liver pepper fry 
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