Friday, March 30, 2012

Ennai Kathirikai with roasted peanuts

Few years ago,I tasted an andhra side dish - ladies finger stuffed with peanuts masala...I cud still recall the taste now...I tried many recipes,but that cudnt match the taste..The best lesson after many disasters(it happened),roast the peanuts before grinding it...This recipe gives awesome taste to the Brinjals...

Brinjal-7-8 nos
Peanuts-1 cup
Coriander seeds-2 tbsp
Cumin-1 tbsp
Chilli powder-1 tsp
Coriander leaves,chopped-2 stems
Sesame/Olive Oil-1/3 cup


1.Dry roast the peanuts until crunchy

2.Dry roast the cumin and coriander seeds in low flame until it turns slight brown
3.Cool the peanuts,coriander seeds,cumin and the onions and grind it coarsely or finely
4.Now add the salt and chilli powder and mix it

5.Slit the whole brinjal into four and stuff the paste into it

6.Heat the oil in a pan and add the remaining masala and brinjals ,saute a minute
7.Sprinkle 1/4 salt ,coriander over the brinjals and toss them
8.Close the lid and cook in the low flame

9.When brinjal turns tender enough,its ready to serve

Monday, March 26, 2012

Molten Lava Cake-Microwave Method

It was an usual order for pizzas where we got molten lava as free!!...I was not impressed with molten lava cakes sold in pizza outlets..Most of them are tasteless...I been trying various recipes for molten lava quit a while,this one is the best i came across...Cant resist to share the recipe here...

I tried Campco dark chocolate bar...It melts perfectly to match this lava cake...
So,use any buttery and firm textured dark chocolates

Molten Lava cake
Dark Chocolate,chopped-4 oz
Egg yolk-1
Butter-4 tbsps
All purpose flour-6 tbsps
Powdered Sugar-2/3 cup
Vanilla essence-1 tsp
Salt a pinch

Melt the butter and chocolate together
Add the sugar and maida to it
Let it cool,mean while beat the eggs fluffy
Fold the eggs and chocolate mix
Spray the ramekins...Pour the mix into 8 small ramekins to half or three fourth level

Microwave it for one minute in HIGH
Or Bake for 3 minutes at 200C in a pre heated oven

Rest it for a minute and Demold the cake in a serving plate or can serve as it is...Enjoy

Since, Vegetarians  doesn't like egg in the recipe,u can use this eggless recipe and use the same time and temperature for baking as given here...The molten lava should be saucy,so the trick is to remove the ramekins once the top layer of cake is formed..The temperature varies to each oven,So try a single ramekin first to get lava cake..

Of course,Some best pastries and cakes cannot go without egg in taste..I didnt feel eggy for this cake...

Thursday, March 22, 2012

Curd Rice/Thayir sadam

Its pretty hot here...And i have a guest who wants to do shopping almost every day :) Of course,who doesnt  like to do shopping in chennai..What can give pleasant welcome,after a tiring fun  sun day?..Nothing can be like creamy ,yummy and chilled thayir sadam..I made this in morning and kept it in fridge before i stepped out of the home..Of course,pickles are best side dishes.But I have given a thogayal that calms the summer heat.

To make Homemade Curd
Milk-1 litre
Curd-2 tbsps 

1.Boil the milk and bring it to lukewarm temperature.
2.Pour the milk in any vessel(glass or earthware) 
3.Add the 2 tbsps of curd and do not stir it,cover it with lid and dont distrub and move it for seven hours
4.After seven hours,Move the dish to fridge and allow it set well

If u r not living in tropical countries,u need to keep the milk in warm place,either in preheat oven (with a lowest temperature)..

To make set curd
U have to keep the curd in fridge as soon as it is set.

 To make Curd rice
Boiled Rice-2 cups
Milk-One cup
Curd-Quater cup
Salt to taste

To Season
Mustard Seeds-1 tsp
Asofoedia-half tsp
Coriander leaves-3-4 stems
Ginger-half ench,chopped
Oil to shallow fry


1.Cook the rice with 5 cups of water
2.Smash the hot rice, add the milk and salt
3.Shallow fry the mustard seeds,asofoedia and ginger in oil and add it to the rice
4.Once the rice returns to room temperature ,add the curd and mix it..
Refrigerate before serving

U can also add grated carrot or diced cucumber

To make parupu thovayal
Roasted Channa dal-Half cup
Coconut,grated-Quater cup
Red chilli-2 nos
Salt to taste

1.Grind all the ingredients to smooth paste

Can also served with pickle...

Tuesday, March 13, 2012

Channa Veg Roll

I have seen this roll selling fast in many canteens..The most easiest way to make the roll,is using the chapathi.I like this channa sprouts stuffing in the veg roll...
It is one of the low cal lunch in my diet

Channa/Chickpea Sprouts-2 cups
Onion,chopped-half cup
Chilli powder-half tsp
Coriander powder-2 tspss
Garam masala-half tsp
Cumin powder-half tsp
Coriander leaves-a few
Thin and Soft Chappati/Rotis
A few Onion Rings
A dash of Oil and pinch of Salt


 1.Add the oil in a pan and saute all the ingredients one by one, from onion to coriander leaves
2.Add 3/4 cup of water and close the lid,cook for 5-7 minutes
3.Once the channa is cooked,saute them until the stuffing turns completely dry

4.Make thin and soft pulkas and line the masala in the centre,Sprinkle some onion and coriander on top,

5.Do a tight roll with the roti and tuck in the onion ring to the center.Use a small ring ,so it can hold the roll.

Friday, March 09, 2012

Choco Strawberry lush

This is such an easy dessert ,u can make the weekend very special without spending much time in the kitchen..Almost ,its a kids play dessert..Once u line up all the needs in the table,kids will luv to do it..

(Any flavour )Short Cake-1 packet
Chocolate Short Cake-1 packet
Butter-3 tbsp
Powdered Sugar-3 tbsp
Amul Fresh Cream tetra pack-1(250 ml),Chilled
Any Fruits-Half cup,Chopped
Sugar Syrup-Two cups

To make sugar syrup
Mix one cup of powdered sugar to two cups of water


1.Toast the short cakes with butter

2.Whip the fresh cream with 3 tbsps of sugar
(Keep it in fridge as it thickens some more)

3.Take a serving bowl or glass,layer the cream,dip the cake in sugar syrup and place it over the cream and layer the Fruit...Repeat the process until it gets over

4.U can do it in a bowl too

4.Chill it in fridge atleast an hour before serving

U can use strawberry crush,chocolate sauce or the melted jam in between the layers
Of course,the weekend dessert can be done in less than hundred rupees too..

Happy Weekend,Bye.

Wednesday, March 07, 2012

Navadhanya Adai

Whenever i plan to diet(yes i do),I mutually end up to see all sort of delicious food...That really put me off...But rather i plan to diet,I should plan to have more self-control in eating high calorie food....The navadhanya adai is known to me before a year through this Contest,the second runner up made this..So,Its not jus healthy ,but delicious too.I remember many americans running for this adai  " Aunty ,One more Haadai,please...Its jus so yum,but the chattney is quiet spicy " :-)

To make Batter
Karamani/tatta paruppu/Lobia-50 gms
Pasiparuppu-50 gms
Konda Kadalai/Chick peas-25 gms
Kollu/Horsegram-15 gms
Thuvaram paruppu/Toor-25 gms
Kadalai paruppu-15 gms
Passi paruppu-15 gms
Pattani paruppu-25 grams
Arisi-2 tsp

To Powder
Red Chillies-4
Fennel-1 tsp

To Add
Curry leaves-2 arc
Coriander leaves-half cup
Ginger-half inch,Chopped
Salt to taste
SesameOil -One cup


1.Soak all the navadhanyam over night or till 8 hours

2.Add all the grains to the blender/grinder with a cup of water

3.Grind it for 5 mintues,and remove a handful of (coarsely) batter and grind rest of them to smooth like dosa batter

4.Mean while,dry roast red chillies,sombu and Asafoedia,cool and add it to batter
5.Mix the coarsely batter and smooth batter,and the rest of the ingredients..

6.To make adai,spread the batter in dosa pan and sprinkle a teaspoon of oil with spoon..

7.Once cooked,flip to other side and cook until it turns slight brown.

1.Dont make batter completely coarsely as it takes so much time to cook
2.Making the batter to thin as we do for dosa is also fine
3.The kollu and the arisi needs an hour to soak,while all the paruppu needs 2-3 hours and the rest needs 8 hours...But u can just mix all and soak it overnight(in triple the amount of water)
4.U can also use the navadhanyam (mixed grains) packet from shop

Small onion Chutney
Small onions-1 cup,peeled
Country/Romo Tomato-half cup
Broken Urad dhal-1 tsp
Red Chillies-4
Sesame oil-2tsps
Salt to taste

1.Fry all the ingredients in oil ,adding one by one ,cool it and grind it to fine paste...

The adai is easy to digest  than usual ones,Low in calorie and High in Fibre,Since the recipe calls for wholegrains....Do try this recipe and share ur genuine views..

I will be posting a quick dessert by saturday...So,Do come back soon...Bye.

Friday, March 02, 2012

Gobi 65

Crispy Cauliflower in the bed of Cabbage Salad...
The most commonly made Veg starter and most selling street food as Cauliflower pakoda or Gobi 65,but no one in my family likes cauliflower except me...Today i made it all for me and only me :-P

Cauliflower-10 to 12 florets
Cornflour-2 tbsps
Rice flour-1 tbsp
Garlic paste-half tsp
Cumin powder-1 tsp
Turmeric powder-half tsp
Orange color-a pinch
Salt to taste
Oil to deep frying

1.Blanch the cauliflower in hot water(added salt and tumeric in it)for 2-3 minutes
2.Drain the water from cauliflower
3.Mix Cornflour,Rice flour,Garlic paste and Cumin powder in a bowl and make into thin paste with water
4.Add the cauliflower to the paste 
5.Heat the oil and fry all of them in medium flame

This is unedited picture

Dont use the cauliflower directly for frying,dip atleast few secs in the hot water...
In medium flame,fry the florets....if the oil is too hot,u will get dark florets
If u want spicy add half tsp of chilli powder or garam powder
Dont forget to sprinkle some chat masala on top and also to squeeze few drops of lemon...
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