Poori and potato masala

Potato Masala
Boiled potatoes- 4(medium size)
onion- 1 (medium,sliced)
tomato-1 (medium,chopped)
ginger- few bits
green chillies- 5(chopped)
turmeric powder- 1/4 tsp
curry leaves

Heat oil in kadai and splutter mustard seeds, urad dal and channa dal. Add onions,chillies,ginger,turmeric powder and curry leaves. Then put tomatoes and cook till soft. Now add mashed potatoes ,required salt and water. Bring to a boil. Serve with hot poori.

Atta - 1 cup
salt- as reqired
oil- 1tsp

Mix all with required water until you get a nice soft & thick dough. Take out small balls of the dough and spread it using a rolling pin. Puri has to be a little thick than what we do for chappathi. Heat oil in kadai and deep fry pooris.

Note: Now that I know how to make dough , I never measure the amount of water I use. Next time I will measure it and update it in this posting.

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Kothu Parotta & Pachidi

Yes...You might have guessed it right. Kothu parotta is my next post. With parottas and chalna in hand what better dish can I think of? So, here you go ...the recipe of my all time favorite.

cooked parotta- 3
onion- 1
ginger garlic paste- 1tsp
green chillies-3
turmeric- 1/4 tsp
curry leaves
chalna- 1 cup

Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

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Mixed Vegetable Bonda

Potato , Beans, Carrot, Green peas - 3 cups chopped
Onion - 1/2 chopped
Green chilly - 3 to 4
Ginger/ garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/4 tsp

1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu - 1 cup
Rice Flour - 1/4 cup
Red chilly powder - as per ur taste
Baking Soda a pinch (optional)

Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.
Makes 8 to 10 bondas.

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Kuli Paniyaram with FriedGram Chutney


1/2 cup split black gram (urad dal)
1/2 cup red gram (tuar dal)
1/2 cup chickpeas
1 cup grated coconut
2 cups parboiled rice
tsp salt
6 green chillies, chopped
10 dried red chillies, broken into small pieces
1 sprig curry leaves
A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida)
tbsp ghee or gin gelly oil

Kuli Paniyaram:-


Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp


1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.

FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney. 1. Soak black gram, red gram and chickpeas for at least 3-4 hours.
2. Grind all three together.
3. Add coconut and grind again.
4. Add the remaining ingredients except ghee/oil. Mix well.
5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake.
6. Heat a skillet or heavy non-stick pan, greased with a little oil.
7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more.
8. Remove and serve warm.

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