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Posted on by Lakshmi Vasanth

A Tirunelveli side dish for Idli / Dosa / Chappati 

Ingredients  :  Potatoes – 3 nos

                         Yellow Moong Dal- 3 tblsp

                         Green chillies - 4 nos (slit vertically)

                         Ginger- 1 inch (finely chopped)

                         Garlic-5 pods (optional)

                         Onion - 2 nos chopped length wise 

                         Coconut-1/2 cup scraped 

                          Haldi - 1 tsp

                         Fennel seeds -  1 tsp.

                         Mustard Seeds - 1 tsp 

                          Cloves  - 3/4 nos

                         Cinnamon- 2-3 sticks

                         Curry Leaves - 2 strings 

                          Coriander leaves - finely chopped - 2 tblsp

                          Sugar - 1 tsp



Method : Peel the skin of potatoes and chop it to 1 inch cubes. 

In a  cooker vessel  add  the potatoes ,green Chillies, ginger , garlic , Onion, Moong dal all together with Haldi and pressure cook it.  

In a Pan  put oil  and add the Cloves , Cinnamon , Curry leaves,  Mustard Seeds,   .

To this add the Potato  mixture that has been removed from cooker  and give a stir to just lightly mash the dal and potatoes.Add salt and sugar at this stage.   

Now grind the coconut, fennel seeds to a course paste with water . Add this to the potato  mixture and give a boil.

If you find it thick just add 1/2 cup of water. Donot boil a lot after the coconut mixture is put. The consistency will be of sambhar only.Finally serve with coriander leaves and a dash of coconut oil- 1 tsp.  

Goes well with Idli, Dosa, Chappati.   Can be made with other mix vegetables like carrot, green peas


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Kadala Curry

Posted on by Lakshmi Vasanth

A must Keralite dish which can be served with Parota, Chappati, Appam, Rice ......


Ingredients :Black Channa - 3 cups
                      Onion -1 big
                      Coconut - 1 cup
                      Chilli pd - 1 tsp
                      Dhania pd - 2 tsp
                      Turmeric pd -1 tsp
                      Cloves - 3 pcs  
                      Cinnamon - 2 small sticks 
                      Fennel seeds - 1 tsp
                     Jeera - 1 tsp,
                     Garlic - 4 big pods/ 2 tblsp chopped
                     Ginger - 1 inch piece 
                     Coconut oil for garnishing,
                     Chicken Masala - 1 tsp
Garnishing :  Currey Leaves - 3/4 strings
                      Red Chilles - 2 nos
                      Mustard seeds - 1 tsp

Procedure :
In a Kadai put oil and fry the cut onions, garlic, ginger , till raw smell goes.
Then add jeera, fennel seeds , cloves, cinnamon coconut and fry for 2 mins more
Lastly add the chilli , dhania,haldi pd and remove from fire.
Let it be in hot kadai for some time so that the raw smell of the powders go.
Boil the channa in pressure cooker.Remove and add salt and keep aside. After 15 mins drain it  and keep aside. 
Now grind the masala once cooled with water.
Take a pan , Add  the  masala with little water and allow to boil for 3 mins then add the channa and add 2 cups water and let it boil for 10 mins.
Add salt . After 10 mins add 3 tsp of sugar, chicken masala 1 tsp  and give a stir and boil for 2 mins .
If the gravy is thin then add a mixture of atta ( 2 tsp) with water and pour in the kadala curry, it will thicken.
Lastly give tadka of rai , red chilli and kadi patta in coconut oil.
Kadala Curry

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Corn & Mushroom Salad

Posted on by Lakshmi Vasanth


Ingredients : Boiled potato – 1 cup ( optional)

       Canned Mushrooms -  ½ can

       Boiled corn kernels-– 1 cup

       Olives - ½ cup

       Capsicum - 1 no

       Cucumber - 1 no

       Onion - 1 no

       Pepper pd - 2 tsp,

       Lemon juice – 4tblsp

                       Coriander leaves finely chopped.

Procedure :    Cucumber, Capsicum, Onion are to be thinly

                         sliced lengthwise.

 In a bowl add all the vegetables and chill it in the fridge.

 When to serve that time add salt , lemon juice, Pepper  pd and coriander leaves. Toss it well.

Corn &  Mushroom Salad

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Posted on by Lakshmi Vasanth

A full meal for some



Ingredients : Potato – 1 no                            White Pumpkin - 1 cup,

                    Red Pumpkin – ½ cup,                Yam (Suran) - 1cup,

                    Carrot – ½ cup,                           Green Peas - ½ cup,

                    Drumsticks- 2 nos ,                     Cluster beans – ½ cup,

                    Snake Gourd – 1 cup                    Gavar – 15 nos ,

                    Beans – 10 nos                             Raw banana – ½

                    Coconut – ½ coconut scraped 

                    Coconut oil – 4 tblsp,                  Curd (little sour ) - 3 cups,

                    Rice flour – 2 tsp,                        Curry leaves - 5 strings,

                    Sugar – 1 tsp( optional)               Green Chillies - 15 nos

Method : Cut all the vegetables in to strips of 1 ½ inch long and 1cm thick. In a thick bottom vessel add all the vegetables except Red Pumpkin, and raw banana.

Add 3 cups of water and let them cook . Once half done add the Banana and red pumpkin and let all the vegetables cook. Now add salt to taste and bring to boil.

In a Blender add the coconut and green chillies , Rice flour – 2 tsp with little water and grind to paste. ( You can adjust the spiciness with the number of chillies used or by adding curd)

Once the vegetables are cooked   remove the water from the vegetables. ( You might ask if the water is to be poured back to it why remove it) if the paste is put in the water with vegetables they become watery and never mix with the vegetables. We also will know how much water to add for the required consistency of the Avial.

Now add the coconut & chilli paste to it. Wash the blender with the water removed and pour it to the vegetables. Bring to boil and cook for 5 mins. Then lower the flame now add curd and water to the required consistency . Add sugar – 1tsp (optional)

Stir the vegetables frequently till u get a boil. Now add curry leaves and coconut oil to the vegetables. Give a good stir and let it boil for 2 min in low flame. You will see you whole kitchen with a good aroma.
Enjoy Avial with Rice, Chappati, Adai, Dosa ……….

Note : You need not have all the vegetables. Main requirement in White pumpkin. Vegetables can be opted out also. At times I make Avial for my daughter with white pumpkin, potato, Carrot and Green peas.




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Molaga Podi (Gun Powder)

Posted on by Lakshmi Vasanth

A famous podi in every Tanjore house also known as Gun powder.

MOLAGA PODI ( Gun Powder)

Ingredients Whole Dry Red Chillies – 25 nos

                     Channa Dal – 3 tblsp

                     Urad dal- 2tblsp

                     Sesame seeds - 2 tblsp

                     Rice – 1 tblsp,

                     Hing – ½ tsp, Salt

Method : Dry roast Channa Dal till light golden brown and keep aside

Then in the same Pan add urad dal and rice and roast till golden brown and keep aside.

Now add the Sesame seeds and roast till they flutter and keep aside.

In the same Pan add 2 tsp of oil and put the red chillies and roast them till crisp.

Now in the Blender first add the Red chillies and Channa Dal and grind .

To  this add the urad dal and rice and grind again - now add the till seeds, salt, hing pd and give a last grind.

The Molagapodi need to be a little coarse powder.

Mix the powder with Sesame oil and relish it with Idli, Dosa etc……. with a dollop of Ghee ( optional) as my mother used to put.



Molaga Podi (Gun Powder)

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Tomato Soup

Posted on by Lakshmi Vasanth

Tomato Soup


Ingredients : Tomato Paste – 1 pkt/ Tomato Puree - 2 cups

                        Chilli pd - 1 tsp,

                        Pepper Pd – 1 tsp

                        Cornflour - 2 tblsp

                        Garlic - 2 tblsp

                        Sugar - 2 tblsp

                        Orange Colour - 1/2 tsp

                        Salt - to taste

                        Butter - 2 tblsp

                        Coriander leaves

                        Oil - 3 tsp


Method : Take a Pan   add oil and put the tomato paste / puree , chilli pd , garlic and fry for 2-3 mins.

Then add 3 cups of water, sugar, salt and bring to boil.

Make a paste of cornflour and water.

After the soup has boiled for 5 mins, add the cornflour paste to get a the required consistency.

Add orange colour and pepper powder to the soup. And bring to boil.

Serve hot with Butter and coriander leaves.


Tomato Soup

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Rava Dosa

Posted on by Lakshmi Vasanth

Rava Dosa
Rava Dosa

Ingredients : Rava – 1 cup,

                     Rice flour – 1cup or Plain Rice Batter – 1 ½ cup,

                     Cornflour – 1 cup,

                     Green chillies – 3 nos,

                     Ginger – 2 tsp,

                     Mustard Seeds - 2 tsp,

                     Jeera 2 tsp,

                     Curry Leaves – 2 strings,

                     Onion – 1 no

                     Coriander Leaves – 3 tblsp,


                     Oil for frying 

Method : In a bowl add Rava, Rice batter, Cornflour, Coriander leaves , salt . To this add water and mix till u get a watery consistency. Keep the batter aside for 15 mins.

Now in a Kadai Put oil , to this add Mustard Seeds, jeera, green chilles, ginger, curry leaves and onion finely chopped. Fry them for 2 mins till the onion is soft. Add this to the batter. 

Check the consistency of the batter as rava will soak the water and it will become thick. So add water till u get a running consistency. As this will help u to get more holes in your rava dosa
Heat the Tawa well , grease with oil and pour the batter from a higher level- not like normal dosa.

Then let it cook, later smear oil over the dosa as this will make it crisp.

You can flip it on the other side. But my suggestion let it cook to light brown on one side and you can remove it. No need to flip . Serve it hot with coconut chutney.

Enjoy the crispy Rava dosa.

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Hot and Sweet Sauce

Posted on by Lakshmi Vasanth

Hot and Sweet Sauce

Ingredients : Cabbage ,Carrot, Capsicum , onion – 2 cup finely chopped,

                     Spring onion(onion part) – ½ cup,

                     Garlic(finely chopped) - 2 tblsp,

                     Green chilli(finely chopped)- 1tsp,

                     Ajinomoto- ½ tsp,

                     Chili Garlic sauce- 3 tblsp,

                     Sugar- 2tsp,

                     Soya sauce-2 tsp,

                     Salt, vinegar- 1tblsp,

                     Pepper – 2tsp,

                     Cornflour – 2 tblsp

Method : Heat oil in a pan add the finely chopped garlic , chillies fry for 2 mins to this add the spring onions , sauté for 2 mins now add all the vegetables and stir.

Add Ajinomoto (optional) and fry for 2 mins till the veggies are half cooked. Add salt , sugar, soyasauce, and stir for 1 min – Add 3 cups water to this – add chilli garlic sauce and bring to boil.

Now add the cornflour mixed with ½ cup water to thicken the sauce.

Bring to boil – add the pepper, vinegar and finely chopped spring onions leaves. This sauce goes well with noodles and fried rice

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Posted on by Lakshmi Vasanth

Ingredients : Besan flour – 1 cup ,Rice flour – 2tblsp, Ajwain/Omam/Carom seeds – 1 tsp,Salt to taste, Hot oil – 3 tblsp, Soda bi-carbonate- ¼ tsp, Oil – for frying

Method : Take Besan, rice flour , soda, salt, Ajwain ( Grind it in the mixi to fine powder) and mix well. Heat 3 tblsp oil and pour this over the the mix. Mix well till u get a crumbs out of this mixture with oil. Then slowly add water till you make a soft dough . 

Heat oil in a kadai to fry the Omapodi. Now take a portion of the dough , put it in the Omapodi press and fry them in oil. Do not keep them long , flip the side and remove when they are light golden brown . 

If you want them spicy then fry in oil some chilli powder with kadipatta and hing and mix well with the omapodi. You will get a good spicy OMAPODI

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Aloo Gobi

Posted on by Lakshmi Vasanth

A typical North Indian gravy


Ingredients : Potato – 1 no, Cauliflower – ½ kg, Onion – 2 nos, Tomato – 1 no, Garlic – 1tblsp, Ginger – ½ tblsp, Capsicum – ½ cup Cinnamon – 2sticks, Badi elaichi- 1 no, Jeera – 1 tsp, Cream – 2tblsp, Chilli pd – 1 tsp, Dhania pd – 2 tsp, Haldi-1/2 tsp, Garam Masala – 1 tsp, kasoori Methi – 1tsp, Sugar – 2 tsp, Salt,oil, Coriander leaves 

Method : Chop the Potato in to big pieces and Cauliflower into big florets . Finely chop – Onion, Ginger, Garlic, tomato 

Par Boil the Cauliflower and Potato in water with haldi and salt and keep aside.

In a pan add oil 2 tblsp, to this add jeera, cinnamon, badi elaichi and let it flutter. Add the Onion, Garlic and ginger. Fry for 2 mins add sugar 1tsp for the onion to brown faster. Once light brown add tomato After this add salt for make the tomato mushy w
ith onion. Fry for 2 mins then add chilli pd, Haldi, Dhania Pd and fry till the oil leaves the side . 

Now add the boiled vegetables and chop the capsicum and add now with required water to get a thick gravy and let it boil for 5 mins. 

Now add Cream, Garam Masala and Kasoori Methi and let it boil for 2 mins in low flame.Garnish with coriander leaves. Can be eaten with the Indian Bread Basket & Rice....Enjoy!

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