Monday, 26 May 2014


                                                             CHANNA MASALA
Channa                 :    1 cup
Salt                       :    to taste
Water                   :    1 1/2 cups
Green chillies         :     2 Slit lengthwise
Red chilli powder   :      1 tsp.
Garam Masala       :     1/4 tsp.
Bay leaf                 :      1 No.

Grind to paste:
Tomatoes          :       2 Nos.
Ginger               :        1"
Garlic                :      5 Nos.
Onion                :      1 No.
Coriander seeds:       1 1/2 table spoon
Kashmiri chilli :        2 Nos.
Now grind the paste. Don,t add water.

Soak  channa in water overnight and next day drain that water and add 1 1/2 cups of water and pressure cook adding a little salt.


Now in a pan add oil and heat it.  Then add the  bay leaf and the grinded mixture and saute well.  Now add green chillie, turmeric powder,  red chilli powder garam masala and salt to taste. You have already added salt while cooking channa so remind of it and add. 


When oil starts oozing out of the gravy add the cooked channa and add the garam masala and cook for 3 minutes.  When gravy blends well with the channa siwtch off the flame.  Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with poori or chapattis.


Sunday, 25 May 2014



Toor Dal                                               :  2 cup
Cooked beans                                      :   1 cup
Red Chill i                                             :   3 Nos.
Salt                                                      :    to taste

Sun flower oil                                      :    3 tablespoon
Mustard seeds                                     :    1 tsp
Ural dal                                               :    1 tsp
Asafoetida                                           :   1/2 tsp
Soak Toor Dal in water for about 1 1/2 hours
Now drain the water and  add red chilli, little salt and grind it into a coarse paste.  Don,t add water
When the dal starts soaking you can boil the vegetables by adding salt and the turmeric powder..  Drain and keep it aside.
Take a kadai and add 3 table spoon of sunflower oil and heat it.  Then add the tempering items and add the grinded dal and saute well.  Instead of sauting you can also steam this dal mixture.  Once it is cooled scramble it with your finger tips and then temper with little oil and saute.
Saute well  in a medium flame till the dal mixture cooks and the mixture will become scrambled one. Refer the above picture.
Now add the boiled beans and saute well.  Let the moisture goes off.  Stir well and switch off the flame
Transfer it to a serving bowl and serve along with steamed rice, moor kuzlambu.

sundavathal kuzlambu



Tamarind juice                                          : extracted from one lemon size (add 2 cups of water)
Sundavatthal or Manathakkali vathal       :    required quantity
Sam bar Powder                                     :  2 tablespoon
Gingelly oil                                             :   3 tablespoon
Mustard seeds                                       :    1 tsp
Meth i seeds                                           :   1/2 tsp
Asafoetida                                             :   1/2 tsp
Jagger y                                                 :   1 tsp
Curry leaves                                         :   10 leaves
Take a pan and add gingelly oil and add mustard seeds and let it splatter.  Then add 
meth i seeds and asafoetida.  Then add sundavatthal and saute well.

Now add the samba r  powder and saute till raw smell goes.  Then add tamarind juice and salt to taste and let it boil for 5 minutes.  Now add jaggery and  if you feel kuzhambu is watery then mix a teaspoon of  rice flour with little water and let it boil for a minute.  When oil starts floating on the top switch off the flame and transfer to a serving bowl.

Now serve hot with steamed rice.

Wednesday, 21 May 2014

Paruppurundai kuzlambu

                                                                      Paruppurundai kuzlambu


Toor Dhal               :   1 cup
Bengal gram Dhal   :   1 tablespoon
Shallots                   :    1/2 cup
Saunf or sombu      :   1/4 tsp.
Tomato pulp           :    3 tomatoes
Green chillies         :    2 Nos. cut into slices
Red chilli Powder  :     1 tablespoon
Coriander powder  :     2 teaspoon
Turmeric powder   :     1/2 teaspoon
Tamarind extract    :    one small lemon size soak in water and extract juice (1 1/2 cup)
salt                          :    to taste
Curry leaves           :    few leaves
Coriander leaves     :   2 tablespoon chopped

Gingelly Oil           : 1/4 cup
Mustard seeds         : 1 tsp.
Urad dal                  : 1 tsp.
Asafoetida               : 1/4 tsp.


Soak both dals in water for 1 1/2 hours.  Drain the water and grind coarsely by adding little salt.

Heat a pan and add 1 tablespoon of oil and add saunf ,half of the cut shallots, green chillies and sauté well.  Then add the grinded dal mixture and stir till most of the moisture evaporates.  Transfer the mixture in a plate and allow to cool.  Then add curry leaves and chopped coriander leaves and shape into a small lemon size and keep aside. If u want you can steam these balls after sauting,  This will help the balls to retain shape when added to the gravy.

Now in another pan add the remaining oil and add tempering ingredients and once splattered add the remaining cut shallots and sauté well.  Then add spice powders and sauté for 1/2 minute.  Add the tomato paste and stir well.  When oil starts oozing out add tamarind juice and salt to taste.

Allow it to boil till raw smell goes.  Slowly add the dal balls and simmer the fire.  Don't stir immediately after adding the dal balls.  It may break.  After 2 to 3 mts the balls will float on the gravy and now switch off the flame. 

Transfer it to the serving bowl and garnish with chopped coriander leaves.

If you want a rich gravy you can grind 4 tablespoon of grated coconut and 5 Nos. cashews and add at the final stage and boil for a minute and serve.

Serve hot with steamed rice, roti or Dosa. Enjoy.



Hey everybody try this healthy three grain koozhu or porridge.  Traditionally, it is cooked in mud pot, which enhances taste.  I prepared in a mud pot.   It is very healthy also cools you. This  koozhu is a combination of  Ragi, Kambu and Thinnai in the ratio 3:2:3/4.  You can get these items  in stores  buy them clean and pat dry under sun for 2 days and powder it nicely.  This flour you can store for a long time(three months).   Here comes the recipe.

Three Grain Flour                        : 1 cup
Cooked rice                                  : 1/4 cup + 1/2 cup water
Water                                            : 2 cups
Salt                                                : to taste
Butter milk                                    : as u need


You have to do this procedure previous night.  Mix flour with 2 cups of water (dosa batter consistency) and keep aside for 2 hours.  It will ferment a little.

Now in a heavy bottom vessel mix cooked rice and 1/2 cup water and cook and mash well.

Then add the flour mix and stir continuously.  Add salt to taste.  At this time, if you feel thick consistency, you can add hot water.  cook for 10 mts in a low flame.

Once it is cooked remove from the flame and close with a lid.

Next day morning it will be fermented, take the required quantity in a bowl and add butter milk mix it well and drink. Will taste good once it is fermented.   You can have  it  along with  fried moore milagai , any pickle,  raw shallots or any keerai masial or as it is.

Try this healthy recipe and send me your comments.

There are many methods to prepare koozh.  The above is my method.


Monday, 19 May 2014



As u are aware sakkarai pongal is a traditional sweet dish prepared during the festival or any celebration time. Here comes the recipe.


Raw rice                   : 1 cup
Moong dal                : 1/4 cup
Grated Jaggery         : 1 1/2 cup
Cashew  nuts            :  25 g
Cardamom powder  : 1/2 teaspoon
Ghee                        : 1/3 cup
Water                       : 4 cups

Slightly roast moong dal till aroma comes and wash with rice and pressure cook by adding 4 cups of water.

Afterwards, open the pressure cooker and mash the rice dal mixture and keep aside. Take the jaggery and add 1/3 cup water and remove the dirt by  filtering. 

Take the filtered jaggery water in a heavy bottom pan and boil for few minutes, till raw smell goes. Now mix it with rice dal mix well and remove from the flame.

Add 3 table spoon of ghee and fry the cashews till golden brown and add to the pongal.  Add the remaining ghee, cardamom powder and give a nice stir.  Yummy sakkarai pongal is ready to serve.


1. Increase jaggery as per yr taste.
2.Increase ghee as u wish.
3.Be sure to cook rice and dal well because after adding jaggery it won't cook.


Green gram Gravy:


Whole Greengram                      :  1 cup
Lady's finger cut into 1 1/2"       :  4 Nos.
Onion  chopped                          :  2 medium size
Tomato chopped                         : 2 big size
Tamarind                                    : Small lemon size
Coriander powder                       : 2 tablespoon
Red chilli powder                       : 1 tablespoon
Salt                                             : to taste


Vegetable Oil                             : 2 tablespoon
Mustard                                      : 1 tsp
Urad dal                                     : 1 tsp
Hing                                           : a generous pinch
Curry leaves                               : 2 tablespoon
Whole Red chilli                        : 2 Nos.

Grind to paste:

Coconut shredded                      : 2 tablespoon
Saunf or sombu                          : 1 teaspoon


Slightly roast the green gram and soak in water for 2hrs. Pressure cook it.

In a pan add oil, and add the ingredients for tempering and add the chopped onions.  Saute well.  Now add Lady's finger and stir it.  Then add the chopped  tomatoes and sauté well.  Stir well until the tomatoes are blanched well.  Now add the coriander powder and red chilli powder and then add the extracted tamarind juice (add 1 1/2 cup of water and extract the juice).  Now add salt to taste. Simmer and boil until raw smell goes.

Now add the cooked green gram and the paste and boil for 3 mts. Add the chopped coriander leaves and transfer to the serving dish.

Serve hot with steamed rice, roti or dosa.Enjoyyyyyyyyyyy


Pani Puri

As a  new blogger today Iam going to share you all, the pani puri receipe a favourite snack of all.  This receipe is a favourite one for my son so I tried many times and atlast I got it.  I want to share the same to all. Preparing puris at home is healthy as well as economical.

Ingredients for  Puris :
Fine Sooji or Semolina     :  1/2 cup
Maida                                : 1 1/2 tablespoon
Baking soda                      : 1 pinch
Salt                                    : to taste
Water                                : to knead
 Oil                                    : to fry puris   

Take all the dry ingredients in a bowl and mix well. Slowly add water and knead well. Knead to a soft dough and keep aside covering with a damp cloth.  Let it rest for 30 mts.  After 30 mts knead well.

Now take a lemon side of dough and roll out thin in the rolling board.  Then cut it with the help of a sharp bowl or biscuit cutter.  Repeat the same process for all dough and keep the cut pieces in between the damp cloth. 

This will help the puris to puff well.

Heat the oil well.  Now drop the puri one by one and slowly press with the help of the ladle.  This will help the puri to sink in hot oil to puff well.  Fry all the puris and store in an air tight container.  You will get approx. 40 puris  for the above measurement.  Refer size in the photos. You can store up to 10 days in room temp.

Pani for puri:

Tamarind water 1 1/2 cup  (extracted from small lemon size tamarind)
1 tablespoon roasted jeera powder   
 1/2 cup fresh coriander leaves  
 1 cup Pudina leaves
2 or 3 green chillies
1 teaspoon black salt
2 tablespoon jaggery 
1/2 teaspoon of pepper powder
1 teaspoon of chat masala
salt a pinch

Grind coriander and pudina leaves with green chillies add 1/2 cup of water . Drain and add it to the tamarind water and add all the other ingredients and mix well. Refrigerate.

To make stuffing: 
3 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste.
chopped coriander leaves 1 tablespoon

Mix the above ingredients in a bowl.

How to serve:

Make a hole at the centre of the puri and add 1/2 teaspoon of stuffing and dip it with pani and enjoy.


1.  Be sure to keep the dough as well as rolled puris in damp cloth otherwise, puris won't  puff.
2. Fry one by one puri. Don't load puris in oil.  It won't puff.
3. The oil should be hot to fry puris.
4. Adding jaggery, tamarind and green chillies vary according to taste.
5, You can also add chopped pudina and coriander leaves to the pani. I didn't added because my    kids  are small they may find difficult to swallow.