Friday, March 24, 2017

DIY Homemade Murukku Mix | Diwali recipes

Last year i went to india for vacation ,i asked my aunty to prepare murukku mix for me.Her preparation in murukku was always white in colour hence i asked.Kindly she prepared and packed the flour and gave to me.Immediately i asked for recipe and noted it.

Raw Rice - 1 kg ( 5 cups)
Split yellow moongdal -200 gm ( 1 cup)
Whole white urad dal -100 gm(1/2 cup )
Roasted raw rice - hand fistful


*Wash the 1 kg raw rice,drain the water completely.Spread it in a clean cloth and let it dry in sunlight for a day.

*In seperate cloth spread the moongdal and urad dal .Dry it too in a sunlight.

*Roasted rice is nothing but take handful of rawrice and dry roast it kadai in medium flame without change the colour.let it cool.

*Once it dried the all ingredients,mix it well grind it in a mill to a fine powder.

*Then spread it in paper to cool and stored it in a airtight container.


*In case if you dont have a sunlight in your place dry the raw rice in room temperature,grind it in mixie little by little to fine powder.And dry roast it kadai and again sieve it.

*Also dry roast the moongdal,urad dal seperately grind it to a fine powder and sieve it.

Wednesday, March 8, 2017

Vetrilai Poondu Sadham / Betel Leaf Garlic Rice | Lunch Box Recipes

 Betel leaves are sauted and cooked in spice mix.Betel leaf finds it place in all auspicious occasions.Recipe adapted from here.

Preparation time
: 15 mins
Cooking time : 20 mins
Serves : 2

Ingredients :

For Rice:
Raw Rice - 1 Cup
Water -1 1/2 Cups
Betel leaves -2 (Remove the stalk and finely chopped)
Garlic cloves - 1/4 cup
Fennel Seeds -1/2tsp
Cinnamon stick -1/2 "piece
Curry leaves -1 sprig
Salt -To taste
Gingelly oil - 1 Tbsp

For Spice Mix:

Black Pepper -1 tsp
Black Sesame seeds - 1 tsp
Dry red chillies-2
Turmeric powder -1/4 tsp
Dry ginger powder -1/2 tsp


*Wash the rice well and soak it for 30 mins.Then drain the water ,cook it with 1 1/2 cups water.Once done spread it in a plate and allow it to cool.

 *Dry roast the Red chillies,Black sesame seeds and black pepper one by one.once it cool powder it along with turmeric powder and ginger powder.

*In a Non stick pan heat the gingelly oil ,add the fennel seeds,cinnamon stick,curry leaves one by one.Then add the garlic cloves.
 *Cook the garlic till it become soft.

*Now add the Cooked rice,Spice powder,salt and chopped betel leaves.Gently mix it well.

*Sprinkle a tbsp water,cover it with lid and cook it for 5 mins.
 *Take care not to burn it.Then take the lid and mix well.

*Switch off the flame and serve it with papad / fryums

*For perfect taste use gingelly oil and fresh spice mix.

 *Betel leaf should not be too young and too matured.

Monday, February 20, 2017

Bhendi / Okra / Ladies Finger Thoran | Kerala Recipes

 Its a quick and easy stir fry with lots of coconut

Preparation Time : 10 mins
Cooking Time : 15 mins


Okra/Bhendi - 1/4 kg (Washed and sliced )
Onion -1 finely chopped
Salt - To taste
Coconut oil - 2 tbsp
Curry leaves -2 sprigs

To grind
Grated coconut -1/2 cup
Turmeric powder- 1/4 tsp
Red Chilli powder - 2 tsp


*Grind the ingredients given under "To Grind " to a coarse paste without adding water.

 *Heat coconut oil in a pan add the sliced okra,onion.Saute it well on a high heat.
 *Stir it occassionally,after 5 mins reduce the flame cover with lid and cook.
*Once the okra is cooked well add the salt,curry leaves and ground paste,mix it well until the raw smell goes away,switch off the flame .

*Serve it rice/roti.

My Notes

*Take care the coconut mixture not to burnt it.

Saturday, February 4, 2017

Garlic Rice / Poondu Sadham | Lunch Box Recipes

 Simple and Tasty recipe,Perfect For Lunchbox ...Adapted the recipe from here.

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves : 2

Ingredients :

Leftover Rice - 3 cups
Turmeric powder -1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Channa Dal - 2 tsp
Urad dal - 2 tsp
Curry Leaves - 1 sprig
Small onion -10
Garlic - 1 hand fistful
Salt - To taste
Gingelly Oil - 3 tsp
Tamarind - blueberry size


*In a kadai heat 2 tsp oil and roast the channa dal ,urad dal seperately.Keep it aside.

 *In same kadai roast the garlic,small onion,curry leaves one by one and switch off the flame.Now add the tamarind mix well.keep it aside for 5 mins.

*Once it cools down ,in a mixie firs powder the dals and the remaining roasted ingredients,grind it to a coarse paste without adding water.

 *Heat 1 tsp oil in a kadai temper with mustard seeds,once it splutter add hing and turmeric powder.Then add the leftover rice,salt,coarse paste.Mix it well in a low flame.

*Switch off the flame.Serve it after an hour.


*Try to add gingelly oil  and country garlic,it enhances the taste.

Wednesday, February 1, 2017

Athikai / Baby Fig / Anjeer Poriyal | Poriyal Recipes

 After  a long time,today i 'm sharing a very interesting recipe.Amma prepares this with poriyal or kootu.Now am sharing poriyal with athikai.

This veggie is bland in taste and have a lots of medicinal values.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 3
Athikai/Baby Fig
 Ingredients :

Athikai / Baby Fig - 1 cup (Cleaned,washed and crushed it slightly)
Sambar Powder - 2 tbsp
Turmeric powder - 1/2 tsp
Onion - 1 small (finely chopped)
Grated coconut - 1/4 cup
Salt - to taste

To Temper:
Oil -2 tsp
Mustard Seeds -1/2 tsp
Split Urad dal -1/4 tsp
Curry leaves -1 sprig


*In a vessel boil the water and the crushed athikai +1 tbsp sambar powder+turmeric powder.
 *Once it half cooked drained the water.
 *Heat oil in a kadai temper the ingredients given under "To Temper" ,add the chopped onion,saute it.
 *Then add the half cooked athikai +salt+remaining sambar powder mix it.Add 1/2 cup water and cover with a lid ,cook it well.

*Once it cooked slightly mashed the athikai with ladle and add the grated coconut.mix it well.

*Serve it with rice / chapathi.

My Note:

*Dont forget to precook the athikkai else the taste will be differ.

Wednesday, June 29, 2016

Rasgulla Chaat | North Indian Chaat Recipe

Its a very interesting chaat recipe made with sweet rasgulla and Indian spices which is perfect for evening snacks Or for special occasion.Saw this recipe from Sanjeev Kapoor site and slightly modified to according to my preference.

Preparation Time : 35 mins
Cooking Time :40 mins
Serves : 3

Ingredients :
Rasgulla Readymade - 6
Cooked Chickpeas - 1/2 cup
Sprouted Green gram (Cooked) - 1/4 cup
Plain Sev - 1/2 cup
Roasted cumin powder - 1 tsp
Chopped coriander leaves -1 tbsp
Pomegranate Pearls - As needed
Curd -1/2 cup
Salt - to taste
Sugar -1/2 tsp

For Aloo Tikki
Boiled potatoes -2 large
Cumin powder -1/2 tsp
Red Chilli Powder -1 tsp
Garam Masala -1/4 tsp
Chopped coriander leaves -1 tsp
Besan -1 tbspn
Oil - For shallow fry
Salt - to taste

For Green Chutney :
Chopped coriander leaves -1/2 cup
Chopped mint leaves -1/4 cup
Salt - to taste
Lemon Juice -1 tbspn
Roasted Cumin powder -1/4 tsp
Green chillies -2

For Sweet Chutney :
Tamarind - 1 big lemon size
Grated jaggery - 1/4 cup
Pitted Dates - 1/3 cup
Black Salt -1/4 tsp
Red Chilli Powder -1 tsp
Ginger Powder -1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Water -1 cup

*To make Sweet Chutney ,Add the all ingredients in pressure cooker and cook it for 3 whistles.Once the pressure gone grind the ingredients and strained it.Again cook it for 5 mins till the chutney thickens,keep it aside.

*To make Green chutney,grind together coriander leaves,mint leaves,green chillies,lemon juice and roasted cumin powder with little water to a smooth paste.Keep it aside

To make Aloo Tikki ,Mashed the boiled potatoes well,add the red chilli powder,cumin powder,garam masala,salt ,besan and chopped coriander leaves.Mix everything very well and Divide the mixture into equal portions.Make a ball out of it.

*Take a ball and press it slightly.Heat oil in a pan,keep the patties in a hot tawa.Shallow fry them until it turns golden brown on both sides.

*In a bowl whisk the curd with salt and sugar,Keep it aside.Squeezed Rasgulla from the sugar syrup,keep it aside.

*In a serving plate ,place the aloo tikki.Top it with squeezed Rasgulla ,Place it on the cooked chickpeas and green grams.Top with Curd mixture,Sweet chutney and Mint Chutney.

*Finally garnish with Sev,Coriander leaves and pomegranate pearls.Sprinkle with roasted cumin powder and Serve immediately !!


*You can make the chutneys one day before and refrigerate them. 

*Here i used storebought rasgullas,Canned Chickpeas and Sev.Rest of all things is homemade.

Friday, June 3, 2016

Eggless French Croissant & Pain Au Chocolat

Croissant is a French pastry. It is laminated with butter or margarine and are formed into the crescent shape. You can shape it however you like it best, but you cannot skip the butter.

Ingredients :

For dough :

Bread Flour / All Purpose Flour (Type 55 ) - 4 Cup
Water - 1/2 cup + 2 tbsp
Milk - 1/2 cup+ 1 tbsp
Granulated Sugar -1/4 cup
Soft Unsalted Butter - 1/8 Cup
Instant Yeast - 1 Tbspn + 1/2 tsp
Salt -3/4 Tbsp

Other Ingredients :
Cold Unsalted Butter - 250 gm
Milk -1/4 cup (For brushing)
Chocolat bar (or) Chooclate chunks - As per need


Day 1-Preparation :

*Kneading the dough Combine the dough ingredients and knead nicely for about 3 to 4 minutes until the dough comes together.Do not knead too much but once the dough comes together shape it like a disc (not like a ball)

*Cover the dough with cling film and leave it in the fridge overnight.

Day 2-Laminating the dough :

*Making the butter square Cut the cold butter into lengthwise slabs and arrange the pieces on a wax paper to form a square. Cover the butter with another layer of waxed paper and with a rolling pin pound butter.

*Make a square shaped butter layer and then wrap and refrigerate the butter slab until needed.

*Getting the dough laminated: Take the dough out of the fridge. Use very little flour for dusting and roll out the dough disc into a square.

*Make the the dough square as perfect as possible and with an even thickness. Now get the square slab of butter from the fridge.

*Place the butter slab in the middle of the flour square and fold the dough into four flaps from all four sides and press with your hand to seal the butter inside.

*Now the dough with the sealed in butter has to be rolled out. So with a rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle shape.

*Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness.

*Fold the dough like how you will fold a letter, cover with cling film and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it)

*Similar to the readymade puff pastry sheets that you buy in stores.

*Repeat the rolling and folding two more times After the second turn, again give it a 30 minute rest in the fridge.

*After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day.

Day 3-Baking the croissants:

*Dividing the dough First take the dough from the fridge and lightly flour the work surface. Now very gently roll the dough into a long and narrow rectangle strip.

*If the dough refuses to get any longer, rest it in the fridge for 20 mins and then try again. Do not fight the dough.

*Now when you roll the dough and when it has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it.

*The strip should be a long enough to allow you to trim the ends to make them straight.

Shaping the croissants:

*Take the rectangular strip of dough and make diagonal cuts using a pizza wheel or a knife starting from the top corner cutting down to the first bottom mark. (Like triangles with equal shapes and sizes)

*Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles.

*Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.

*Now very gently elongate each triangle and this is often done by hand, very carefully, almost without putting pressure on the dough triangle.

Shaping the Pain au chocolat:

*Take the rectangular strip of dough,Place the chocolate bars/chunks and roll over it.

*Place the Croissants and Pain au Chocolat over a baking sheet lined over a baking tray with enough places in between them.

*Give the croissants and pain au chocolat their first milk brushing.Keep the baking tray in warm place for 2hrs.

Baking The Croissants /Pain au chocolat :

*Preheat the oven at 200 °C .Before baking Give the croissants/Pain au chocolat their 2 nd milk brushing.Bake them for 20 mins until the crust turns golden brown.

*Cool it completely and Serve with Butter / Jam.


*The type of flour and butter you use can make a difference. Use a good flour which hits the balance between strength and flexibility. The same goes with butter, the butter needs to be pliable but not too soft. 

*Try to make the croissants in a cool temperature. This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough.

*The most important key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.