Monday, November 30, 2015

Eggless Walnut Brownie ( Roux Method ) | Brownie Recipe

 Few days back saw this recipe in french channel.Immediately tried  it .came out super good and tasty too...Both my kids loved it.

Preparation Time : 20 mins
Baking time : 25-30 mins
Makes : 9 pieces


Maida - 1 Cup + (2 1/2 Tbspn & 1/2 tspn )
Sugar - 1 Cup
Water - 1/2 cup
Butter - 1/4 cup
Unsweetened Cocoa Powder - 1/3 Cup
Salt - a pinch
Vanilla Essence - 1/2 tspn
Chopped walnuts - 1/4 cup
Baking Powder -  1 1/2 tspn


*Preheat the Oven 180°C .

*First we prepare roux.In a vessel mix  2 1/2 tbspn + 1/2 tspn maida and 1/2 cup water without any lumps.
 *Cook until it forms a custard paste and Transfer to mixing bowl and let it cool.
 *In same vessel melt the butter and switch off the flame.Add sugar and mix it.
 *Add it cooled flour paste ,using a whisk mix it well.
 *Now add Cocoa Powder and mix.
*Finally add flour+salt+baking powder+vanilla essence.
 *Give a gently mix and add chopped walnut.
 *Pour into a greased square pan and bake for 20-22 mins at 180 °C.

 *Once done,set aside for 15 mins,cut into squares

*Baking time may vary dpending upon your oven,so keep an eye after 20 mins.

*The consistency of Roux method is very important for this recipe,

Friday, November 27, 2015

Curry Leaves Dosa / Karuveppillai Dosai | Dosa Recipe

We all know about the curry leaves aka Karuveppillai benfits..Here am share some benefits of the leaves..
It protects our liver from damage
It helps to cotrol our blood sugar
It relieves the symptoms of diarrhoea
It accelerates the hair growth.

Now let us move on the recipe..

Soaking Time : 4-5 hrs
Fermentation Time : 8-10 hrs
Preparation & Cooking Time : 30 Mins


Par boiled rice - 2 cups
Whole White urad dal -1/2 cup
Fenugreek Seeds -1/2 tspn
Salt - to taste
Curry leaves -1 cup


*Rinse & Soak the Rice,Urad dal with fenugreek seeds seperately for 4-5 hrs.

*First grind the urad dal to smooth paste,transfer to a vessel.

*Then grind the rice to smooth batter & collect in a same container.

*Add salt & mix it well.allow it to ferment for minimum 8-10 hrs.

*Once the batter is ready,Take 2 cups batter in a bowl.

 *Take the curry leaves wash &drain the water.grind to a fine paste.
 *Add in dosa batter,mix it well.the consistency should be little thin.
*Heat the dosa tawa.Grease the oil to the tawa and pour a ladle of a batter and spread it evenly.

*Pour some oil over the surface of the dosa.cook it for 1-2 mins

*Flip in to the other side &cook it for 1-2 mins.

*Serve with chutney of your choice.

*Here i served with tomato chutney & idli podi.

*Always use fresh curry leaves for better taste.

*Instead of curry leaves you can also use mint & coriander leaves.

Friday, November 20, 2015

Simple Potato Fry / Simple Urulai Kizhangu Varuval


Potato - 2 Large
Red chilli powder - 1 tbspn
Hing/Asafoetida - 1/4 tsp
Oil - 1 tspn
Salt - To taste

To Temper

Oil - 1 tspn
Mustard Seeds - 1/2 tsp
Curry leaves - few


*Peel and cubed the potatoes,Immersed in cold water to prevent discolouring.

*Wash it 3-4 times and drained the water from the potatoes.

*In a mixing bowl add the potatoes+red chilli pdr+hing+salt+oil and  Marinate for atleast half an hour.
 *Heat oil in a non stick kadai temper the ingredients under 'to temper'.
 *Add the marinated potatoes ,cover and cook in low flame.
 *In between stir it well,cook until it turns crispy and brown colour.
*Its goes well with sambar rice,curd rice  &rasam rice.

Friday, November 13, 2015

Udupi Rasam Powder /Rasam Podi / Saarina Pudi

Udupi Rasam Powder is the KING RECIPE in udupi cuisine.if you have this powder in your pantry then you can prepare this rasam in jiffy. In Udupi cuisine they dont use onion & garlic.Coconut oil is used for cooking.


Coriander seeds/ Dhania - 1 cup
Jeera / Cumin Seeds  - 1/4 cup
Fenugreek seeds /Vendhayam - 2 tbspn
Curry Leaves - 2 sprig
Dry red chillies - 1/2 cup
Kashmiri red chillies /Byadagi Red chillies- 1/2 cup (For Colour )
Coconut Oil - 1/4 cup


*Heat oil in kadai  and fry the both chillies.
*Keep it aside and add the remaining ingredients fry it one by one.

*Once the roasted spices comes to room temperature,powder it.

*Let it cool and store it in a airtight container.


*Make sure the species not to get burnt.

*It can be store upto more than a month.

Wednesday, November 4, 2015

Bittergourd Theeyal / Pavakka Theeyal | South Indian Kuzhambu Recipes

 Preparation Time : 10 Mins
Cooking Time : 20 Mins
Serves : 3-4


Bittergourd / Pavakkai - 1 Big size
Tamarind - Small Lemon Size
Grated Coconut - 1 cup
Pearl Onions - 5
Curry Leaves - 1 Sprig
Fenugreek Seeds - 1/4 tspn
Pepper corns -1/4 tspn
Coriander Powder - 3 tspn
Red Chilli Powder - 2 tspn
Turmeric Powder -1/4 tspn

To Temper
Coconut Oil - 1 tbspn
Mustard Seeds - 1/2 tspn
Curry Leaves -few


*Soak tamarind in hot water and extract the juice from it.Keep aside.

*Deseeded the bittergourd cut into small pieces.

*In a pan fry the grated coconut till it becomes brown,stirring continuously iin low heat.

*Add pearl onions,fenugreek seeds,pepper corns & curry leaves.

*Once the coconut roast well add the spice powders and switch off the flame.

*Set aside to cool and grind it to a very fine paste.
 *Heat Oil in a vessel add the temper items given under the ingredients 'To temper '
 *Add the bittergourd pieces,saute it well for 5 mins.
 *Then add tamarind juice+salt.
 *Once the raw smell of tamarind goes away add the coconut paste.

*Cook it well until the gravy thickens.Serve hot with rice.


*The tastewill be  better in next day.

*Instead of bittergourd u can use Pearl onions,Okra,Drumstick,Yam.

Monday, November 2, 2015

Kalyana Sambar | Arachuvitta Sambar | Iyengar Spl | South Indian Sambar Recipes | No Onion No Garlic Recipe

In South Indian Marriage especially in Tamil Brahmin weddings this arachuvitta sambar is served on wedding feast. The aroma of spices and the taste of sambar cant determined it.Its paired with simply potato fry or appalam or pickle.Also learnt this from FB friend.

Mainly they used only ashgourd or mixed veg.

I used White pumpkin or ash gourd,carrot,beans,brinjal .

Preparation time : 15 mins
Cooking Time : 20 mins
Serves : 3-4


Toor Dal - 1/4 cup
Mixed Veg - 1 Cup
Turmeric powder - 1/2 tsp
Tamarind - a small lemon size
Salt -to taste

To Roast and Grind
Dry Red Chilli - 5
Dhania / Coriander Seeds -  1 1/2 Tbspn
Channa Dal - 1 Tbspn
Fenugreek seeds - 1/4 tspn
Grated Coconut - 1 1/2 tbspn
Oil -1 tspn

To Temper
Ghee - 1 tspn
Oil - 1 tspn
Mustard seeds - 1/2 tspn
Jeera - 1/4 tspn
Hing/Asafoetida - 1/4 tspn
Curry leaves -few


*Cook the toor dal  by adding enough water and  turmeric pdr and mash it well.

*Soak the tamarind and extract the juice from it.

*Roast the ingredients except coconut given under 'to roast&grind'. Grind this along coconut with little water to a smooth paste.

*In a vessel add little oil saute carrot,beans& brinjal.cook it for half boil.
*once it cooked then add ash gourd and tamarind water.
*The raw smell of tamarind goes away add the ground paste and salt.
*Once it boil well add the mashed toor dal +required water.mix it well.
*Give a nice boil for further more mins & Swith off the flame
*Finally temper with the items given under'to temper' and add it to sambar.


*Dont skip ghee while temper,it gives nice taste.

*The sambar will be thick  once it cooled,so add the water accordingly..