Thursday, June 26, 2014

Corn & Potato Tikki (Aloo-Corn Tikki) - Tawa Fry Method

 Tikki is a snack made out of boiled and mashed potatoes mixed with some spices. You can add boiled peas or corn for enhanced taste and flavor. Here I have used corn kernels. Potatoes, corn along with garlic and the spices is definitely a tongue pleaser :-) You can prepare this as an evening snack or for a tummy time at school. This hardly needs a tsp of oil for the quantity I have mentioned here. So enjoy a guilt free, tasty and healthy evening snack.


Potato - 1
Boiled corn kernels - 2 tbsp
Garlic - 1 or 2
Garam masala - 1/4 tsp
Red chilli powder - 1/4 tsp, adjust as per taste
Coriander leaves - 1 tbsp
Bread crumbs - 2 tbsp approximately
Asafoetida - a pinch
Salt - as per taste

  • Boil and mash the potato and set aside.
  • In a mixer, add the boiled corn kernels, garlic pods and coriander leaves and grind coarsely. 
  • Transfer it to the bowl containing the mashed potato and add salt, garam masala, red chilli powder and asafoetida. Mix well.
  • Divide into equal portions and make them into rounds and flatten to make tikkis. Or you can make your preferred shape too. Coat the tikkis on both sides in bread crumbs. 
  • Heat a tawa and drizzle few drops of oil. Place the tikkis in the tawa and fry them on medium low flame until they turn golden brown and crispy. Flip to the other side and repeat the same process. Enjoy hot with tomato ketchup.

Wednesday, June 25, 2014

Lunch Combo - Small Onion Vathakuzhambu, Kalyana Rasam, Cabbage-Moong Dal Poriyal And Fryums

At times I would plan for some mouth watering lunch menu when I and VJ have some time for a lunch together. I made this Small onion vathakuzhambu along with kalyana rasam and cabbage-moong dal poriyal. I learnt the recipe of kalyana rasam from Subbu's kitchen. And this lunch combo was just awesome along with the hot steaming white rice and fryums. Try this menu and share your thoughts!!!


Small Onion Vathakuzhambu

Cabbage-Moong dal Poriyal

Kalyana Rasam


Tomato - 2 large ones, or 3 small sized ones
Toor dal - 1 tbsp, cooked and mashed
Curry leaves - a few
Coriander leaves - a handful
Salt and hing - as per taste
Jaggery - 1 tsp

Dry roast and grind

Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 1
Red chilli - 1 or 2, as per taste
Toor dal - 1 tbsp

To Temper

Ghee - 1 tsp
Mustard Seeds - 1 tsp

  • Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind". Allow to cool down and grind to a coarse powder.   
  • Take 1/4th portion of the tomatoes and chop them finely. Keep aside. Grind the remaining tomatoes into puree. 
  • In a vessel take the tomato puree, add about 1/2 cup of water, the ground powder, salt, hing and the curry leaves. Allow this to boil in low flame until the raw smell of the tomatoes goes off. 
  • Add the cooked and mashed toor dal and coriander leaves. Add more water to get the desired consistency. Switch off when the rasam gets froth.Add the finely chopped tomatoes. 
  • Do the tempering and pour it to the rasam. Yummy and spicy kalyana rasam is ready to be served!!

Cabbage-Moong Dal Poriyal

Cabbage cooked with moong dal is an another version of cabbage poriyal. Carrot and Beans can also be cooked the same way. Moong dal enhances the nutritious value and is easily digestible also. Now, to the recipe.


Cabbage - 1/4 kg, finely chopped
Moong dal - 3-4 tbsp
Onion - 1, chopped
Green chilli - 1 or 2
Shredded Coconut - 1 tbsp, heaped
Salt and hing as per taste
Oil, mustard seeds and urad dal for tempering

  • Wash and soak the moong dal for 10-15 mins. Meanwhile chop the cabbage finely. 
  • In a pressure cooker, heat oil and add the mustard seeds. Once it starts spluttering add the urad dal, curry leaves and green chilly. Saute until the dal turns golden brown. Add the chopped onion and saute until it turns transparent.
  • Then add the chopped cabbage and the soaked moong dal. Saute for few seconds, Add required amount of salt and hing. Add very little water. Cover with the lid and place the pressure valve.
  • Cook in high flame for 2 whistles and simmer for 2-3 minutes. The vegetable and the dal should be cooked but not mushy. Allow the pressure to subside. Add the shredded coconut and mix well. Goes well with any tamarind based kuzhambu or rasam.

Monday, June 23, 2014

Vendakkai More Kuzhambu - Buttermilk Kuzhambu

More kuzhambu is another common kuzhambu prepared in South IndianIt is also one of the gravies in lunch meal in hotels or any brahmin wedding ceremonies. 


Ladies finger/Okra/Vendakkai - 5 or 6, cut into 2 inch pieces
Thick Buttermilk- 1 cups

Water - 2 cups or little less
Turmeric Powder -1/2 tsp

Oil - 2 tsp
Salt as required

To Grind

Toor dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds -1 tsp
Raw rice -1/4 tsp

Green chillies - 2 or 3, adjust as per taste
Grated Coconut -2 tbsp

For seasoning

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp
Curry leaves-little
Coconut oil -1 tsp

  1. Soak toor dal, coriander seeds, cumin seeds and raw rice in little water for 10-15 minutes. Grind the ingredients along with green chillies and coconut into a smooth paste.
  2. Heat 2 tsp of oil in a pan and add the cut okra's. Fry them over medium heat until it changes color and is well cooked.
  3. To the thick curd, add water, turmeric powder, salt and the ground paste. Mix well. Pour this to the pan containing ladies finger. Bring to a rolling boil. And turn off. 
  4. Transfer it to a bowl and do the seasoning and pour it to the more kuzhambu. Serve it with hot rice or even upma.

* Vegetables like chow chow, poosanikkai (ash guard/white pumpkin), brinjal, potato or sepankizhangu (arbi/colacasia) can also be used.
* Do not boil the kuzhambu, just turn it off when it starts to boil.
* Do the seasoning with coconut oil for the best taste.

Monday, June 16, 2014

Vegetable Dum Biryani - Layered Vegetable Biryani

Always there are a number of ways of cooking Biryani. This depends on the ingredients, the cooking methodology and the available time. Vegetable Dum Biryani is unique in its own way. You need to prepare this when you have lots of time in hand. This cannot be a choice if you are in a hurry to cook mood :-) Making this delicacy needs some time. But it is worth the effort that you put in. This cooking on dum gives the biryani its uniqueness and originality. Believe me, it tastes heavenly.

What does dum mean? Dum cooking is a technique of cooking in steam by not allowing the steam to pass. The food is kept in a sealed container – usually earthenware pots (also known as handi in India) which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not lost in this process and thus the food is nutritious too.



Basmati rice – 1 & 1/2 cup
Onion – 2, chopped lengthwise
Green chilli - 2 (adjust as per taste)
Ginger - garlic paste - 2  tsp
Mixed Vegetables - 2 cups (carrot, beans, cauliflower, fresh peas, potatoes etc)
Mint / pudina leaves – 2 tbsp, chopped
Coriander leaves – 2 tbsp, chopped
Curd - 1/4 cup
Milk - 1 tbsp
Saffron - few strands
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tbsp
Salt as required

To Temper 

Oil - 2 tbsp
Ghee - 2 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1
Elaichi - 2
Star anise - 1


Cooking the rice:

  • Wash the rice well in running water and soak the rice in water for atleast 30 mins. Drain and set aside
  • In a wide pan or a pressure cooker boil water. Add a tsp of oil, whole garam masala and salt. Boil until roaring boil. Add the soaked rice. In about 5-6 minutes in high flame rice will be 70% done. Test by eating some if it has a bite but its tastes like cooked or press between ur fingers. If breaks into 2 parts its ready. Strain it and spread on a big plate.
Preparing the Vegetables :
  • Soak saffron in warm milk and set aside.
  • Heat oil in a wide pan add the onions and fry them until they turn golden brown. Once they turn golden brown, take them out of the oil and set aside.
  • In the same pan, add ghee along with the remaining oil and add the whole garam masala (mentioned under "To Temper")  and fry them until they crackle.
  • Add ginger-garlic paste saute for a minute and then add the green chillies and the cut vegetables. Saute in medium high-flame for a minute or so, turning the vegetables frequently. Saute until they are slightly cooked. Reduce the flame a bit and then add all the spice powders, salt and gradually add yogurt stirring well to prevent curdling of curd.
  • Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. Sprinkle some water if it gets too dry. Veggies should not be cooked completely as we will dum it later on. It should 70% cooked. 
For Dum:
  • Take a pressure cooker or a heavy bottomed pan. Spread a layer of vegetables, add a handful of mint and coriander leaves, a tsp of saffron mixture and turn on the heat. Top it off with a layer of rice and some fried onions.
  • Repeat the same process by adding the remaining vegetables and some mint-coriander leaves. Then add the remaining rice and add some fried onions and sprinkle some saffron mixture.You can make as many layers as you want. Just make sure the final layer is always the rice, mint-coriander leaves, fried onions and the saffron mixture
  • Now sprinkle ¼ cup of water over it, Cover and cook for 20-25 minutes in lowest flame. Place the weight valve without fail if using a pressure cooker
  • In case if you are worried if the dum might get burnt, place the cooker in a big pot with some water. And place that big pot on direct flame. Or you can also place your pressure cooker over a dosa pan and keep the dosa pan on direct flame.
  • Mix well and Enjoy hot!!!

Friday, June 6, 2014

Purple Cabbage Poriyal

I have been spotting this purple beauty frequently in the vegetable shops these days. Had a hesitation on how it would taste. Last week I decided to give it a shot. I just tried it the same way we used to prepare the normal cabbage poriyal. It tastes the same, but the vibrant color attracts everyone. Now to the recipe!!


Purple cabbage - 1/4 kg or a small one
Peas - 2 tbsp, soaked overnight or you can use fresh peas
Onion - 1, chopped
Shredded coconut  - 2 tbsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds, urad dal, curry leaves as per taste
Green chilli - 1 or 2, slit lengthwise

  1. Soak the green peas over night and pressure cook for 3 whistles or until done. You can also use fresh peas.
  2. Grate the cabbage or finely shred into thin slices. Chop the onion and slit the green chillies and set aside.
  3. Heat a pan, add 2 tsp of oil and add the mustard seeds. Once it starts spluttering add the urad dal and saute until the dal turns golden brown. Then add the curry leaves and the green chillies. Saute and then add the onions. Fry until the onions turns transparent.
  4. Then add the cabbage, peas and salt and saute for few mins. Then sprinkle some water and cover with a lid and allow to cook. Stir in and sprinkle more water as and when required. Cook until the vegetable is all done. Take care not to burn the cabbage. 
  5. Finally add the grated coconut and mix well and turn off the flame. Serve with any kuzhambu or rasam rice.