Wednesday, November 28, 2012

Gothumai Dosai

1 cup whole wheat
1 cup toor dal
1 cup urad dal
1 cup idly rice(or raw rice)
2 tsp fenugreek seeds
2 tsp pepper
2 tsp cumin seed
Salt to taste

Soak all ingredients except sugar and salt for 2 hours.
Grind  the batter into semi solid consistency by adding some water.
Mix  sugar and salt  to the batter and allow to ferment.
Now the batter is ready to make dosas.

Tuesday, November 13, 2012

Mysore Pak


 I cup Gram flour(Chickpea flour)
1 cup Ghee (clarified butter)
1½ cup cooking oil
2 cups of  sugar
½ cup water
Pinch of salt

1. Mix the gram flour with ½ cup of oil and a pinch of salt.
2. Mix 1 cup ghee and 1 cup of oil together.
3. In a wide heavy bottom pan or in a non stick pan add sugar and water.
4. Use any square or rectangular cake pan with sides around and Grease completely with Ghee.

Boil the sugar and water on a medium flame until the syrup reaches one string consistency (to check one string consistency  keep one drop of syrup in between your index and thumb finger and separate your fingers, the syrup drop will form one string)

Next add the Gram flour and oil mix into the sugar syrup.

Once the Gram flour mix is completely mixed with the sugar syrup start adding 2 tbsp of oil/ghee mix at intervals.

Keep stirring continuously.

In sometime the gram flour mix will start to leave the side of the pan, now immediately stop cooking and pour the mix in a prepared greased pan. Don’t press the mixture just spread and smooth the surface.

Allow  cool for 10 minutes and cut into preferred shape.

Once cooled completely separate the Mysore Pak and serve.

Thursday, September 27, 2012

South Indian pepper chicken soup

½ tbsp oil
2 chicken drumstick pieces or 1 cup chicken with bone
1 red onion 
1 tomato
1 tbsp lemon juice
2 ½ cup water
Chopped coriander leaves to garnish.

To grind
2 tbsp pepper
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tomato
10  curry leaves
4 cloves garlic
½ bunch fresh coriander.

Place chicken with oil, chopped onion and tomato and turmeric powder in a pressure cooker.
Turn heat on and fry the chicken for 10 minutes.
Add the grinded paste, salt and water.
Lock the lid with the whistle on and set flame over medium heat.
Let it cook for about 15 minutes or allow 4 to 5 whistles.
Close the flame allow the pressure  to settle in the cooker.
Open the lid add lemon juice and fresh coriander leaves before serving.

You can make this soup in stock pot. Only the cooking time differs.

Monday, August 6, 2012

Chicken liver fry

300grams of chicken liver 
1 red onion finely chopped
2 tsp ginger garlic paste
1 tbsp lemon juice 
1 tsp turmeric powder
1 tsp red chilli powder  
2 tsp coriander powder
1 tbsp cooking oil
1 tbsp fennel seeds
1 tsp garam masala powder
curry leaves
chopped coriander leaves 

Clean and chop the liver into cubes, remove the fat.
Marinate the chopped liver for 10 minutes with lemon juice ,coriander powder, chilli powder , gingergarlic paste,turmeric powder and salt .

Heat oil in an non stick pan.
Add fennel seeds, Garam Masala(or Curry Powder) powder , finely chopped red onion and curry leaves.
Cook until the onion is translucent.
Next add the marinated liver and open cook until oil separates.
Once the liver is cooked garnish it with finely chopped coriander leaves.

Friday, June 15, 2012

Rice and Mung Dal Kangi  with Onion Chutney.

Rice kangi is a famous south Indian breakfast dish. When people are sick they prefer to have this without milk because of the easy digestion and gives some strength to our body. But in my  family this is our routine Sunday breakfast dish. We all love this with this onion chutney as a side dish.

For onion chutney

1 red onion
2 red dried chilli
1 tsp cumin seeds
1 garlic clove
1 tsp coriander seeds
½ bunch coriander leaves
Small amount of tamarind (as shown in the photo)

Grind everything together.

For Rice kangi
1 cup Rice
¼cup  Mung Dal(yellow dal)
1 tsp pepper corns
1 tsp cumin seeds
¼ tsp fenugreek seeds
Salt to taste
2 ½ cups of water
1 cup milk (at room temperature)

On low heat Fry the rice and mung Dal in the pressure cooker for 5 minutes.

Remove from the heat and wash properly.
Now add all the ingredient for kangi except the milk.
Allow the rice to over cook.
Remove from the heat, add the milk and cook further 5 minutes.

Monday, May 28, 2012

My kid hates rice dishes in his lunch box. On the other hand he loves to eat sandwiches and wraps.
This recipe is more like a hand food so we both are happy about this rice roll.

Tempting Rice roll with veggies 

For Rice roll mix
1 cup  Rice
 2  medium  Potatoes
1 cup Spinach
2 tbsp Peas
½ tsp Garam masala powder
½ tsp Cumin seeds
2 tbsp Shredded carrots
1 tsp Lemon juice
1 tsp Plain flour
Salt to taste

Remaining ingredient
 ½ cup plain flour
1 cup Soya granules
Oil for frying

 Boil the rice and potatoes separately.
Add the Spinach to the boiling water, allow to cook only for 2 minutes.
Strain the water from Spinach and chop it finely.
 In a separate bowl mix  ½ cup plain flour with some water(batter consistency).

Mash rice and potatoes nicely together.
 Add the spinach, peas, carrots , garam masala powder, lemon juice, cumin seeds,1 tsp plain flour and salt to the rice.
Roll the rice mix into sausage shape.
Dip it into the plain flour batter.
Then roll it into soya granules.
Heat some oil in a pan and shallow fry it until golden brown.


You can add some more vegetables and minced meat as you wish.
In this I have used soy granules, instead of this you can use bread crumbs.

Friday, May 4, 2012

How to make TamilNadu Fish Curry (Meen kulambu)

This is our traditional fish curry recipe. Even though there are lot of different fish curries with different versions this is one of our traditional curry made using tamarind extract and coconut. Fish curry with rice is an unbeatable combination. Please don’t come to the conclusion that fish curry with tamarind water will taste sour and hot. Try this recipe in the proper order and enjoy the taste.

Clean the fish without any blood stain. Rub some turmeric powder on the fish and keep it aside.
Soak tamarind in hot water.


Fish 1kg
2 scoops Sesame oil
½ tsp Asafoetida powder
1 tsp fennel seeds
½  tsp fenugreek seeds
1cup Shallots
1 cup Garlic cloves
Curry leaves
1 cup chopped Tomatoes
2 big lemon shaped Tamarind  (soak in 2 cups of hot water for 15 minutes to get the extract )
Jaggery  ½ tsp(cane sugar)

To grind
1 cup coconut
3 tsp Red chilli powder
2 tsp Coriander powder

Heat oil in the cooking pan. When hot add asafotida powder, fennel seeds, fenugreek seeds  onion , garlic and curry leaves one by one in an order. When the onions are cooked add tomato and fry well.

In about 5 minutes add the tamarind water and the coconut paste and salt.(The tomatoes don’t need to be cooked properly.)

Mix everything and allow it to boil, while boiling close the pan and cook in low flame until oil separates.

Now add  fish and open cook for about 6 to 7 minutes, close the flame and add Jaggery .

Allow the curry to sit for sometimes before serving.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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