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Posted on by Lakshmi Vasanth


Ingredients : Boiled Potato – 4 nos

                      Bread - 4 nos

                      Green Chillies – 4 nos

                      Ginger – 2 tsp

                     Coriander Leaves – ½ cup

                     Salt to taste

                     Corn flour – 1 cup

                     Garam Masala – 1 tsp

                     Chaat Masala- 1 tsp

                    Oil for shallow frying


Method : Mash the Boiled Potato.

In the Blender make small pcs of the bread. To this add Green Chillies, Ginger and Give a Whip so that you get bread crumbs. Add this to the boiled potato mixture.

Add the chopped Coriander leaves, salt, Garam Masala, Chaat Masala. Mix well without lumps . If the mixture is sticky then add 1 / 2 tsp of Corn flour and mix well.

Now take small portions a little bigger than lemon size of the mixture and roll it well without lumps. Flatten it to Tikki shape and dust it with Corn flour and arrange it in a Plate.

Heat the tawa and add oil and now add one by one the Tikki and fry well on one side till golden brown. Later flip and also fry on the other sideto get the same colour.

Hot Spicy ALOO TIKKI is ready to be eaten with Green Chutney / Sweet Chutney. Also can be served with Tomato Chilli Sauce.

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Posted on by Lakshmi Vasanth


Ingredients : Raw Rice 2 cups

                     Sabudana – ½ cup

                     Green Chillies – 15 nos

                     Jeera – 8 tsp

                     Hing – 4 tsp

                     Salt to taste

                     Citric Acid – 2 tsp( Optional)


Method : Soak the Rice and Sabudana in water separately for 4/5 hrs. Grind them to a smooth paste. Add salt and keep it in a warm place to ferment over night or for 6/7 hrs.

Grind The Green chillies to Fine Paste with little water in a blender and transfer it to a bowl.

When ready to make – Make 4 portion of this batter. Take one portion in another bowl add the 1tblsp of Green chilli paste , Hing- 1 tsp , Jeera 2 tsp, and required water and mix well. The consistency should be of little thinner to Dosa Batter.

Keep a vessel with water in which you can place the Thallu Vadam stand. Now pour a spoon full of this batter on the plates of Thallu vadam and spread it over the plate leaving space at the ends .

Arrange these plates in the stand and keep it in the vessel with water to cook. It will take 5 mins to cook. Once cooked remove and allow to cool.

With the help of knife remove each of the vadam from the plates and keep it in another plate. Serve hot with Ghee….. a melt in mouth.

Note : If you donot have time to ferment then , You can make it immediately by adding ½ tsp Citric Acid. It will taste the same.

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Posted on by Lakshmi Vasanth



Ingredients : Lemon Leaves – 1 small carrybag ( 1 glass of crushed leaves)

                     Red chilli pd – 3 tsp

                     Turmeric pd – 2 tsp

                     Omum – ¼ tsp

                     Hing – 2 tsp

                     Salt – 3 tsp

                     Lemon – 5 nos

Method : Wash and dry the leaves. Then try to remove the middle stem of the leaves if it a hard one .

Put in the mixi the leaves a hand ful and on a whiper mode give a grind. You should not make a paste. It should just be a crushed leaves. The quantity given above is for a glass of Crushed leaves. Now transfer it to a bowl.

In the same blender add red chilli pd, Turmeric pd, Omum,Hing, Salt and give a grind. Now add the leaves crushed and give a grind again. Now transfer this mixture to a bowl.

Squeeze 5 lemons and add it to the mixture and mix well. It will be sticky now but later it will become dry. Keep it in an airtight container.

Goes well iwth Curd Rice. Can also be added in the Buttermilk and mixed for drinking. 

Note : Leaves plucked after the monsoon are very tender and tasty . Actually made with Narthangai leaves. But in my area we donot get it so made with Lemon leaves. It taste same only.

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Posted on by Lakshmi Vasanth


Ingredients - 2 cup Moth beans(matki) 

                      Tamarind paste - 2 tblsp

                       Red chilli powder - 1 tsp

                       Goda Masala - 1 tsp

                       Garam masala - 1/2 tsp

                       Jeera - 1 tsp 

                       Greenchilli - 3 nos

                       Haldi - 1/2tsp 

                       Sugar - 1 tsp

                       Boiled Potato - 1 no

                       Onion - 2 nos 

                       Oil - 3 tblsp 

                       Salt,to taste

For Grinding: Peppercorns - 10 nos

                      Fennel seeds - 1 tsp

                      Cloves - 2 nos

                      Dhaniya 1 tblsp

                      Hing - 1/2 tsp

                      Red chilli - 3 nos

                      Ginger - 1 tblsp

                      Tomato -2nos

                      Garlic - 2 tblsp

                      Grated coconut(fresh or copra)- 3 tblsp

For Garnishing: Farsan-1 cup

                         Sev - 1 cup

                         Pav - 2 packs of 8 nos 

                         Lemon 2 nos 

                         Onion finely chopped 2 cups 

                         Coriander finely chopped 1/2 cup

                         Sweet Chutney- 1 cup

                         Red Chutney - 1/2 cup

                         Yoghurt((optional)with 1 tsp sugar - 1 cup (optional)

Method : Soak matki for 6 hrs and drain the water.Sprinkle water frequently and keep for 24 hrs to form sprouts of 1-1.5 inches.

Take marble sized tamarind & soak in 1/2 cup water and extract the pulp.

Heat 1 tsp oil and roast the things given in for grinding . Grind them to a smooth paste.

Steam the matki in cooker  . Mash the potato well. 

Heat oil in a Kadai add jeera , green chillies , onion saute till light brown. Then add redchilli powder,grounded paste & fry till oil comes out of it. Note : the Rassa made for Misal should be a little spicy as we will be adding Farsan.

Add sprouts,mashed potato,goda masala, garam masala,tamarind extract,sugar, water and salt.Add sufficient water. As it has to be boiled for around 10 / 15 mins. 

Let it boil well and water level to be reduced and start becoming thick.It should be a little thin gravy . Shoud be of rassa consistency. switch off the gas.

Take a large bowl with misal rassa ,drizzle the sweet chutney and Red chutney. Put a handful farsan,Sprinkle sev and finely chopped onion,coriander leaves. Squeeze a lemon wedge and serve with pav.

Hot and Spicy MISAL PAV ready.

A Maharashtrian Delicacy..... Kolhapuri Misal is suppose to be the Spicy and the favourite of many. 


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