Monday, 28 June 2010



For Dough:
Maida (all purpose flour)-1Cup
Milk -1Cup
Salt-As needed
For Pooranam:  
Channa dal-1/2 cup
grated coconut-1/2 cup
Jaggerry-1 1/2cup

Method for making Pooranam:
  1. Soak channa dal for about 4 hours or overnight.
  2. Pressure cook channa dal upto 3 whistles, cool down and grind it in a Mixer/Blender in to a paste and keep aside
  3. Take jaggerry in a heavy bottomed vessel and pour enough water to immerse jaggery. Heat the vessal to allow the jaggerry to boil, at one stage the jaggerry water will get frothy.
  4. Add the ground dal paste and coconut. Stir continuously without forming any lumps.
  5. Add cardamom powder and mix throughly. Keep stirring well untill the mixture starts leaving the sides of the vessel.
  6. Now the Poorama is ready.
Method for making Poli:
  1. Mix oil and salt in the flour and mix throughly.
  2. Add lukke warm milk and made in to a smooth dough.
  3. Take lemon size dough and Roll the dough ball to a thick adai and place small lemon size pooranam inside the dough and cover it fully.
  4. Roll carefully till the dough spreads and covers the pooranam as a thin layer.
  5. Heat tawa and grease with ghee/oil and cook on both sides till golden brown on both sides of the poli.
  6. Now Poli is ready to serve

Sunday, 27 June 2010

Parupu Vadai/Masal Vadai


Channa dal (Split chick-pea lentils) - 1 cup
Onion- 1
Ginger 1 inch piece
Fennel seeds(sombu) - 1 tbsp
Red chillies-2
Green chillies-2
Curry leaves - 1 sprigSalt -1tbs

  1. Soak the dal in water for about 4 hours.
  2. After 4 hours drain the water.
  3. Add the 3/4 quantity of dal, fennel seeds, ginger, salt, red chilli in to a Mixer/Blender and crush it into a thick paste without adding water.
  4. Add the finely chopped onion, green chilli and the remaing 1/4 quantity of dal in to the mixed bater and mix well.
  5. Take a lemon size mixture, flatten in the palm of your hand and deep fry in oil untill the vadai turn to golden brown.
  6. Drain out the excess oil and the vadais are ready to serve.

Tuesday, 22 June 2010

Easy Microwave Coffee Cake

This is a very simple, easy, soft, tasty coffee cake. No baking powder or baking soda is needed.


All-purpose flour/maida - 1/2 cup
Sugar - 1/4 cup
Coffee powder - 2 tsp
Salt - 1 pinch
Milk - 1/2 cup

Oil - 1 tsp

  1.  Mix maida,salt,coffee powder,sugar in a bowl.
  2. Add milk and oil in to the maida and blend well. This should be in dosa batter consistency.
  3. Greese the microwave-safe bowl/cup with little oil and pour the batter into the cup. While cooking the batter will rise so half fill the batter in the cup
  4. Microwave at full power for 2 minute. If the batter is still watery cook for 15 seconds more. But dont over cook it then It will become rubbery.
  5. Soft coffee cake is now ready to eat

Friday, 11 June 2010

Attukaal Paya

Attukaal -3 to 4 legs, cut into 2 to 3 inch pieces
Onion -2
Green chilly -4
Ginger, garlic paste -1 tbsp
Garam masala -1 tsp
Turmeric powder -1/4tsp
Chilli powder -1 tsp 
Coriander powder 3 tsp  
Coconut -1/4
coriander leaves and curry leaves 
Salt -as required
Oil -1tbsp

1. In a pressure cooker, add oil and heat it.
2. Add ginger garlic paste, slit green chillies, and chopped onions and fry little.
3. Add Aattukaal,turmeric powder,salt and stir well. 
4. Add 8 to 10 cups of water and  pressure cook for 8 to 10 whistles.
5. Remove the lid and see if the meat from the bone is soft and separated. If not, again cook for 3 more whistles. 
6. Add coriander powder, chili powder, and let it boil for 5 min so that the raw smell goes off. 
7.Add grounded coconut paste to it and let it cook for 2 more minutes. 
8. Add coriander leaves and serve hot with Idiyappam or Appam or Paratha or Chapathy

Thursday, 10 June 2010

Wheat/Kothumai Puttu

  • Wheat flour - 2 cups
  • Coconut grated - 1/2
  • salt - to taste
  • water for mixing.
1. Mix the wheat flour and salt together.
2. Sprinkle water (very little) on the flour and mix it gently until the flour should be wet enough for steaming.
3. Put the wet flour in the Foodprocessor/Mixer and pulse it just for a second to avoid any small lumps
4. Now in a puttu maker add little cocunut and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut.
5. Steam it and serve hot with a banana or kadalai curry.
 Without adding coconut it can be used as a diet food.


Raw banana -2
Drumsticks -2
Potato -1
Brinjal -2

Carrot -2
Beans -little
Cucumber -1/2
Sour curd -1 cup
Turmeric powder1/2 tsp
Curry leaves Few
Oil1/4 cup
SaltTo taste

Tamarind -little

To Grind:
Coconut -1/2
Green chillies -5
Cummin seeds -1 tsp.

1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, by adding very little water and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Put the tamarind in to the water and take tamarind juice

4. In a heavy bottemed vessel add little oil and then add all the vegetables and add the tamarind juice.
5. Add salt and turmeric powder.

6. After half cooking add the ground past.
7. Finally Add the curd and do not heat.
8. Serve hot with rice.

Oats & Spinach -Healthy Breakfast

Ingredients :

Oats - 4 tsbp's
Moong Dal - 2 spoons
Murunga Keerai (or) Spinach - little
Green Chilli - 1
Turmeric Powder - a pinch
Sambar Powder - 1/4 tsp
Water - 2 Cup's
Oil - 1/4 tsp
Salt - a little


1. Heat Oil in a Pan.Add the washed and Draines drumstick leaves / Murunga Keerai to the pan and saute it until it gets cooked.
2. In a kadai add the moong dal, water, green chilli and oats.
3. After 10 minutes add the cooked Keerai / Greens to the kadai and mix well with the Oats and Dal.
4. Add turmeric powder, sambar powder and salt. Mix well
5. Cook till the oats get thick and Serve Hot.

Keerai(Spinach) Kulambu

Spinach (chopped) - 4 cups
Moong dhall - 1 cup
Ginger - 1 inch grated
Turmeric powder - 1/2 teaspoon
Onion - 1/2 small sized
Green chillies - 3
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 1 spoon
Curry leaves - few
Asafoetida - 1 pinch
Salt to taste

1.In a pressure cooker, add the moong dhall, turmeric, asafoetida and water and pressure cook for 1 whistle.
2.Cook the spinach separately with a little salt.
In a saucepan, add the oil, mustard seeds and urad dal. Once it starts spluttering add the chopped onion, curry leaves, grated ginger and green chillies. Saute for a minute.
3.Add the cooked spinach and moong dal and cook in medium flame for about 5 minutes.
4.Adjust salt and ready to serve with rice or chapathy.

Mutton Podimas

Minced mutton-1/4 k
Chopped Onion-1/2 cup
Green chillies-2
Ginger garlic paste-1 teaspoon
Grated coconut-2 table spoon
Chilli powder -1tsp
Coariander powder -1 tsp
Turmeric powder -1/4 tsp
Curry leaves
Salt-As required

  1. Pressure cooks the minced mutton along with 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, salt and ginger garlic paste and 1 ½ cups of water.
  2. Cook for 12 minutes in medium flame. Once the pressure is released open the cooker.
  3. Place a kadai in the stove. Add oil, cinnamon, little curry leaf and the splinted green chilly. Sauté for a minute.
  4. Now add the chopped onion. Sauté till the onions turn transparent.
  5. Now add 1/2 teaspoon chili powder and the salt needed.
  6. Cook till the water content is gone.
  7. Now break the egg and add to the minced meat and scramble nicely.
  8. Now add the grated coconut. Sauté for two more minutes. 
  9. Now its ready to serve.

Fish Fry


Fish-4 pieces
Chilli powder-1tsp
Turmeric powder-1/4 tsp
Coriander powder-1/4 tsp
Pepper powder-1/4 tsp
Garlic paste-1/2 tsp
Salt- To taste


1. Make paste of the given ingredients except fish.
2. Clean the fish slices apply this paste,allow it to soak for an hour.
3. Heat the Dosa pan,add 1 tsp of oil add the slices of fish,cook them in slow flame
for 4-5 min.
4. Allow it to cook until it will become crisp and brown.Add oil when ever u need.
5. Turn the other side and follow the same method.
6. Serve hot and enjoy the fish fry.

Aval mixture


Aval(thin)-2 cup
Groundnut-1/4 cup
Fried gram dhal-4 tsp
Green chilli-2
Garlic-2 flakes
Turmeric powder-1/4 tsp
Salt-To taste
Oil-2 tsp


1. Dry roast aval in a pan for 2 minutes.keep it aside.
2. Dry roast groundnut and mix with the roasted aval.
3. Heat the adai, add oil, Turmeric,green chilli,crushed garlic,salt and curry leaves.
saute 1 min.
4. Now add Roasted aval ,fried gram and groundnuts,mix well.
5. Serve along with tea/coffee.



Rice flour-3 cups
Urad Dal flour-1/4 cup
Til/Sesame-3 tsp
Butter/Hot oil-3 tsp
Hing-1/4 tsp
Salt-To taste


1. Mix all ingredients by adding enough Water.(Not too loose or so tight)
2. Stuff the Dough in Murukku Achu(press),press it into spirals shape

3.Deep fry it in oil.
4.Fry both sides until it will become crispy.
5.Now the muruku is ready to serve.

Rava Idli

Rava idli can be done easily because it does not need fermentation and can be prepare easily.You can make it healthier by adding Vegetables to your choice.


Rava- 1 cup
Curd-1 1/2 cup
Salt-To taste
Grated carrot-1/4 cup
Chopped coriander-1/4 cup

For seasoning:

Urad dal-1/ tsp
Channa dal-1/2 tsp
Mustard-1/2 tsp
Curry leaves


1. Dry roast rava until it will become golden brown.
2. Heat 2 tsp of oil,add seasoning ingredients.fry well.
3. Add salt & soda in curd mix well,add roasted rava,carrot & coriander.
4. Add seasoning ingredients mix well.Keep  it aside for 20-30 min.
5. Pour the batter in greased Idly plate.
6. Allow it to cook for 15 min.
7. Remove from plate serve hot with chutney and sambar.

Orange & Pineapple Juice

Orange and Pineapple both are good source of  Vitamin C. Pineapple is enriched with vitamins, Minerals, Fibers help in maintaining ideal weight and balanced Nutrition.

Orange -2
Pineapple pieces -1 cup
Honey   2-3 tsp (Optional)
Water - 2 cups
Ice cubes- 4-5  

Preparation Method:

1. Blend Orange, pineapple together in a blender to a smooth mixture.
2. Strain the juice.
3. Serve the juice chilled.

pidi kolukatai


Rice flour - 1 cup
Jaggery - 3/4 cup
Coconut - 1/4 cup ( cut into fine pieces)
Ghee - 2 tsp
Cardamom - 2 (optional)


1. Heat 1 1/2 cups water in a heavy bottom vessel.
2. When it's boiling,add 1 tsp of ghee &  grated Jaggery.
3. Now add coconut & cardamom power. Mix well.
4. Now add rice flour,mix carefully,no lumps should be form.
5. Cook for 5 min. If it is too watery add little more rice flour & mix properly.
6. Once it is mixed, allow it to cool.
7. You can now shape it by pressing between your palms.
8. Grease idly plates using ghee,place kozhukattai.
9. Steam cook for 10-12 min.
10. Now tasty Pidi  kolukatai is ready to serve.

Monday, 7 June 2010

Simple Oats Idli

This is a very simple breakfast or dinner item.We can make it immediately if we dont have mood to cook.
  1. Oats-3 cup
  2. Wheat rava -1 1/2 cups
  3. Yogurt - 4 1/2 cups
  4. Salt - according to tast
  5. Oil-little
  1. Dry roast the oats and the rava separetly.
  2. Grind the oats,rava,yogurt,salt together using Mixer
  3. Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.
  4. Remove each idli and serve with sambar or chutney