Thursday, September 8, 2011

Eggless Banana Walnut muffins.

Ingredients :
APF (all purpose flour) / Maida - 3/4 Cup minus 1 tbsp (125 gms)
Big size Bananas - 2
Oil - 1/8 Cup (You can replace with butter too)
Milk - 1/8 Cup
Granulated Sugar - 1/4 Cup +2 tbsp (65 gms)
Baking powder - 1/2 Tsp
Baking soda - 1/2 tsp
Vanilla essence - 1/2 tsp
finely Chopped Walnuts - 2 tbsp

In a bowl add maida, baking powder, baking soda and sieve at least thrice and keep aside. Grind banana to a smooth paste (or you can mash them with hands) now add milk, oil, vanilla essence to it and fold in sugar and mix well until the sugar dissolves.
Now add the sieved flour to it, and mix well until creamy consistency. Then add chopped walnuts to it (Reserve some for topping)
Preheat oven to 190 deg C. Mean while spoon the mixture in the muffin tray till 3/4th add in the remaining walnuts and bake for 20 – 27 mnts. Check in after 20 mnts and bake accordingly. Muffins stay soft for 2 to 3 days. Happy Baking :-)
Note :
• You can use any type of banana (Adjust sugar accordingly)
• The mixture will start rising after 15 mnts of baking.
• Don't forget to add walnuts on topping, it adds up the taste.
• You can avoid milk in the recipe replacing it with oil ( Replacing with 1/4 Cup of oil or Butter)

Saturday, July 9, 2011

Jamming with Strawberries and apples

There are three things that I can never convince Balajee about when it comes to food. 'Mushroom' to him equals 'Fungus'. Pear (Despite getting a real juicy variety in the Netherlands) is not a fruit to relish... ever and strawberries which I go crazy for all the time don't count whatever form they are served in. Be it ice creams, shakes or custards. So I would see a "Really Keerthu? Are you sure?" expression written on his face whenever I even looked at strawberry flavoured jam in the grocery stores. But that really changed... Yesterday.

So there I was wrapping up my work and looking forward to the long weekend welcoming me:) and I realised the best way to start would be to try out something new. I made strawberries and apple Jam. Just to clarify here 'Apples' were actually a last minute addition to the recipe... Why? In the Hope that once ready its not just a strawberry jam and that my husband might think about tasting it! and it worked:) Here's The recipe.

Note: ( Since this is the first time I ever made Jam, I tried it in small quantities. You can just increase the measures accordingly.)

Preparation Time: 10 mins
Cooking Time: Lil more than an hour .

You will Need
Strawberries: 500 grams
Apple: 1 large. ( I chose red one. You can add whichever you like)
Half Lemon
Sugar: 8 tablespoons.( you can increase/decrease it according to how sweet you want it)

Here's How you make it
Wash and clean the strawberries in warm water. Remove the overly ripe bits( that can spoil the jam), hand crush them and keep aside. Now wash, peel and cut the apple into really small pieces.

In a large wok, add about 8 spoons of sugar, and two cups of water. Once all the sugar dissolves and the syrup is boiling, throw in the chopped apple .( You can also boil them if you'd like to speed up the process.) Simmer the gas. Let the apple cook in sugar syrup till its really really soft and soggy. Now add the crushed strawberries to it and squeeze about half lemon to this mixture. Bring the mixture to boil. Simmer and keep stirring till the mixture is of jam consistency. Let it cool and transfer it to an air tight container.
Enjoy it with toasts, sandwiches, croissants and custard cakes or whatever you like! :)

Thursday, June 30, 2011

Sakkarai valli kizhangu / Sweet potato poli

Ingredients :
Maida - 1 cup
Pinch of salt
Turmeric powder - 1/2 teaspoon
Gingely oil- 3 table spoon
For Filling :
Sweet Potatoes - 2 no.s (Medium size)
Jaggery - 100 grams
Elachi powder - 1 teaspoon
Finely powdered fresh coconut (Optional ) - 2 table spoon

For filling boil sweet potatoes (or microwave it for 7 or 8 mnts ) and mash it with out any lumps. Boil jaggery with little bit of water and filter it to remove any impurities. When jaggery becomes slightly thick in consistency (No need for any 1 string consistency) add coconut, elachi powder, mashed sweet potatoes to it, mix well and keep aside to cool down.
Mix maida with salt, turmeric powder and oil and knead for sometime, then add water to make it a pliable soft dough. No need to soak the dough in oil, as we do for normal poli. Make medium size balls from the dough. Flatten each ball and keep the filling inside. Close and seal well all around. Press and dredge in maida flour and roll out into thin chappathis. Heat tawa and fry these poli using ghee until it turns golden brown on each side.
Enjoy it while hot with ghee over the top :-)

Wednesday, June 22, 2011

Snake gourd/Pudalangai chutney

Wanted to try something different today so made this snake gourd chutney and it turned out very tasty, so posting the recipe :-)

Ingredients :
Snake gourd - 1 Medium size
Grated fresh coconut - 3 table spoon
Urad dhal - 1 table spoon
Tamarind paste - 1/2 teaspoon
Dry Red chilles - 4 or 5 (Depending on the spice you need)

Chopped Ginger - 1 table spoon
Salt - As per taste
Oil - 1 table spoon.

First cut the snake gourd into pieces and cook it. ( I normally cook veggies in microwave, so it took only five minutes to cook snake gourd). Heat oil in a pan fry urad dhal till golden brown colour, add red chilles fry for a minute and allow it to cool, in a blender add coconut, cooked snake gourd, tamarind paste, fried urad dhal and red chilles, salt , ginger and grind it to a coarse paste. Temper it with mustard seeds, curry leaves and asafoetida. Yummy snake gourd chutney is ready :-) Serve it with rice.

Thursday, May 5, 2011

Chilli Sauce

Ingredients :
Ash Gourd/ Vellai Pooshanikai - 1 Cup
Red Capsicum/ Red Bell Pepper - 1 Cup
Dry Red chillies - 15 no.s ( Reduce the no of chillies if you want less spicy)
White vinegar - 1/2 Cup
Salt - to taste.
In a Pan add ash gourd, red capsicum (You wont get the red colour if you use any other capsicum), red chillies, less amount of water, and salt. (If you pour more water then you may want to drain the vegetables, to avoid that use less amount of water). Cover it with a lid and cook it in high flame. Allow it to cool. Grind it in a blender with vinegar, donot add water while grinding.
Store it in a air tight container and refrigerate. It stays good for a month.
If you like sweet and sour taste then reduce the no. of chillies and add sugar while grinding.
This sauce can be used in sandwiches, gobi manchurian, and a good accompaniment for all type of snacks.
Iam sure if you try this sauce you will never buy them from market :-)
Happy Cooking :-)

Thursday, April 28, 2011

Poha Moong Vada


Poha/ Aval - 1 Cup

Moong dhal / Pasi paruppu - 1/2 Cup

Palak/ Pasalak keerai - 1 Cup (Finely chopped)

Green chilles - 2 or 3 no.s (finely chopped)

Coriander leaves - 2 table spoon(Finely chopped)

Sugar - 1 Teaspoon

Lemon juice - 2 Teaspoon.

Salt - As per taste.

Soak moong dhal for 1 hr, drain water and grind it to a coarse paste (dont grind it to a smooth paste), If you use thick poha/ aval soak for 10 mnts, (if you use thin aval then wash it in water, squeeze out the water and use , no need to soak). Mean while heat oil in a pan.In a bowl add ground paste of moong dhal, to it add, aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt. Mix all the ingredients well, dont add water. The moisture in moong dhal, and poha is good enough for mixing. Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce. The sauce in the picture is chilli sauce which i made, will share the recipe soon :)

Wednesday, April 27, 2011

Butter Badushas

Iam trying badushas for the first time, and glad that it turned out well and crunchy, Do try it once , iam sure you will just love the taste.
Maida/All purpose flour - 1 & 1/2 cups
Butter+Oil - 1/4 + 1/8 Cup
Sugar - 1/2 Tsp
Curd - 1 & 1/2 Tsp
Cooking soda/Sodium-bi-carbonate - 2 Pinches
Water - 1/4 cup (Approx)
Oil - for deep frying
For Syrup:
Sugar - 1/2 Cup
Water - Just enough to immerse sugar
Elachi/Elakkai Powder - 2 Pinches
Saffron - a pinch (optional)
Lemon juice - 1/2 Tsp
Melt butter and add oil, sugar,curd, cooking soda to it. Mix well to make it crumbly. Then add water to it and knead it to a soft dough. Please be careful in adding water for me it was 1/4 a cup, adjust accordingly. Knead for about 10 mnts so that it becomes a soft dough without any lumps. Then make small balls out of the dough. Now take a ball and pinch the edges and fold it inwards, to make the rims decoratively. Repeat the process and finish everything and keep it covered.
Mean while add sugar to a pan, just add water just to immerse it, and boil till one string consistency (i.e if you pour in water , it should not get dissolved, it should lay a fine thread) add elachi powder, saffron to it, and lastly lemon juice.
Heat oil just enough, i.e if you put a pinch of batter, it should raise immedietly. dont let the oil fume at any point. Add some five badushas carefully in oil. Remove from fire, let the badushas get cooked in the preheated oil, at one point the badushas will start floating in the oil, at that time, keep the pan in fire, and cook the badushas in medium heat, until it turns golden brown, while taking out from oil, keep the flame in high and cook for say one or 2 mnts, so that the crust will become golden brown and drain in it in a paper towels, and add immedietly in hot sugar syrup to cover the badushas. Leave for a minute and drain the badushas to a greased surface. After it cools down, the sugar syrup would have turned non-sticky. Transfer to a clean air tight container.
Enjoy the super crunchy badushas, it tastes even better the next day :-)
Notes :
  • If you reduce the quantity of oil / butter, then there will be a drastic change in the texture of badushas too, it will be hard, and not crunchy, you wont get the layers inside too.
  • Badushas will be nice after cooling down, i found, after a day it tastes even better.
  • Adding lemon juice will prevent crystallization of sugar syrup.
  • Dont hurry up while frying badushas, please do as mentioned, otherwise the texture gets affected too.
  • Consume within a week, donot refrigerate.
  • You can simply make the shape like doughnuts (mini).

Friday, March 4, 2011

Kuzhipaniyaram & Paper Roast Dosa

3 cups - Raw rice
1 cup - Urad dhal(Ulundhu)
Salt - as per taste.
1/2 cup - coconut
9 nos - Green chillies.
2 tablespoon - Chopped coriander leaves
1 Tablespoon - Curry leaves

For tempering:

1 tablespoon - mustard seed.
2 nos- Dry chillies

Soak raw rice for 3 hours, and urad dhal for 45 mnts and grind both seperatly in a smoot paste like consistency, mix salt to it, and allow it to ferment over nite. When you are about to make kuzhipaniyaram, either u can grind coconut and green chilles and mix it with the batter or you can chop the coconut and green chillies finely and add to the batter, either way you can do it. Then add coriander leaves and curry leaves to it. Temper it with mustard and red chillies, and mix it with the batter. Grease the kuzhipaniyaram kal with oil and pour the batter, till it turns golden brown on both sides, enjoy it with tangy tomoato chutney.

Paper Roast Dosa


With the left over batter of kuzhipaniyaram you can make crispy dosas as well. ore kallula rendu maanga :)

Crispy maida chips with a twist

All purpose flour/ Maida - 1 cup
Omam/ Ajwain - 1/2 tsp
Red chilli powder - 1 tsp
Salt - As per taste.
Butter - 1 teaspoon
Oil - for deep frying
Chaat masala - As per taste.

Mix maida, omam, chilli powder, butter, salt (use little salt than the required). add water little by little making it to a pliable soft dough. Take a lemon size of dough and roll it like chappathi and cut it in to thin strips. Heat oil in a deep fry pan and fry these strips until golden brown. Place it over a tissue paper to absorb excess oil. Then generously sprinkle chaat masala over the fried stripes and mix it with hand so that the stripes or nicely coated with chaat masala. I used less salt in the dough as chaat masala has salt in it. Enjoy the chips with tomato ketchup.

Cabbage Pakora


Cabbage - 1/4 kg
gram flour/ besan flour - 1/2 cup
rice flour - 1/4 cup
Green chillies - 2 or 3 nos
chilli powder - 1 to 2 teaspoon
Ginger - optional
curry leaves - 1 tablespoon
Asafoetida / perungayam - 1 pinch.
salt as per taste.
oil for deep frying.


Instead of asafoetida and curry leaves you can add a handfull of chopped mint leaves and a teaspoon of fennel seed,make this very flavorful. you can add 1 medium size onion cut length wise to it.


Cut the cabbage into julinee type. slit/ chop green chillies, roughly chop curry leaves. Mix everything above in a large bowl, add gram flour, rice flour, chilli powder, asafoetida, ginger(if desired), salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).Mix well and sprinkle very little water, and mix well to a form a dry mixture, make sure that not to add more water, as adding more water will not give you a crispy pakora. Heat oil in a heavy bottomed pan,when the oil is hot, put the mixture in a sprinkled way and deep fry in medium flame. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…

Saturday, February 12, 2011

Paruppu urundai kozyambu

Another traditional south Indian favorite that I learnt from my husband 's Chitti Smt. Muthulakshmi Sankaran
Ingredients: Tamarind one medium lemon size ball
tuar/toor dal one and a half karandi
Red chilli - 3-4
Curry leaves - few
Sambar powder -  1 and 1/2 tsp
Salt - to taste.
perungayam- 1/8 th tsp
kadugu and vendayam 1/4th tsp each for seasoning.
procedure: soak tuar dal for 30 minutes and grind it to coarse paste with very little water red chillies,few curry leaves,perungayam and salt.
In a pan(preferably aluminium ilupuchatti) add very little sesame oil and add this coarse paste and keep stirring until it all comes out without sticking to the vessel. (like kozyakattai mavu) and let it cool for some time. In the meantime extract the tamarind to thin water consistency in a a broad vessel and bring this to boil for 10 -15 minutes with sambar powder,perungayam/asafoetida and salt. Make small balls out of the saute'd  paruppu as shown in the pic and and put 3-5 balls each time in the boiling tamarind water in 5-10 minutes interval until all the balls are done. let it boil for few more minutes and season with kadugu and vendayam and curry leaves. serve with rice and curry/kootu of your choice.

Thippili Rasam

I first heard of Thippili Rasam from Charu/Sharada (Shankar's wife) when we visited them in Seattle few years ago. I vaguely remember the recipe that she taught me but this one's is what my mother told me.  sharing the recipe with you all.

Coriander seeds- 1 small karandi                                        
Tuar dal            - 2 tbsp
Pepper black    - 10-15 nos
Dry red chilli     - 3-5 depending on your spice
Thippili sticks    - 10-15 nos
jeera                 -1/2 tsp
tomatoes           - 2 optional
Tamarind           - small lemon size ball
Salt                    - to taste
perungayam        -  a pinch
curry leaves        - few
cilantro               - optional
Extract the Tarmarind essence in a vessel and bring it boil with some salt and asafoetida. you can grind 2 tomatoes and add it and let it boil 15 - 20 minutes.  In a small pan add all the dry ingredients except jeera and roast them in medium heat until the raw smell of coriander seeds goes. let it cool for few minutes and powder it in a blender with jeera and add this to the boiling tamarind water. Add some more water and bring it boil.
Season it in some nei (1/2 tsp)  with jeera 1/2 tsp and few curry leaves.


Thursday, February 3, 2011

Minestrone Soup

As the temperatures are dipping below 0 in Fahrenheit I thought of making something hot. so here goes my version of Minestrone soup.


Water 6-8 cups
zucchini: 1 finely chopped
Celery stalk : 2-3  chopped                                                 
cabbage : finely chopped 1 cup               
Red onion: finely chopped 1 cup
Garlic: 3-4 pods finely chopped
string beans: finely chopped 1-2 cups                         Carrots: 3-4 finely chopped
Baby Spinach: few leaves
Rajma and soy beans dry 1/4th cup each
Shell pasta: 1/4 cup dry.
Melted Butter: 1-2 tbsp
pepper to taste
Salt to taste
Pasta sauce: 2-3 cups or tomato puree
Fresh tomatoes: 7-8 finely chopped


Pasta: cook the dry pasta in boiling water according to the packet instructions with some salt and oil and drain the excess water and rinse it in cold water and keep aside
Rajma and Soy beans: Soak the rajma and soy beans in separate containers for atleast 6 hrs and then pressure cook them untill 6-7 whistles. rinse both the cooked beans separately in water and keep aside. If not the rajma beans I would greatly recommend rinsing the soy beans thoroughly (atleast 3- 4 times) and take out all the husk and skin out of it.

In a broad vessel first add the butter and then garlic and onions and then add salt. To this add all the other cut veggies and water and bring it to boil. after few minutes when the veggies tend to get half cooked add the pasta sauce, the cooked rajma beans and soy beans and pasta and boil for few more minutes.
Serve hot with either bread, dinner rolls, or crackers.
This quantity will serve 5- 6 persons.

options: If you don't have pasta sauce then you could substitute with tomato puree. however the pasta sauce would give it an authentic italian touch. you could also omit pasta and add cooked semiya instead. hope you like it!


Monday, January 24, 2011

Veggie bean quesadilla

I browse a lot of recipe blogs to get some idea and then do some experiment in my kitchen with some modifications/variations with ingredients . This is one such recipe. I must mention akila's blog eatomaniac as this is mostly her recipe with very slight modifications. I am also thankful to all others from whose blogs I get  ideas to experiment.  

tortillas from any supermarket
shredded cheese of your choice
salt to taste
Rajma beans/pinto beans of your choice
bell peppers  (red,yellow,orange) finely chopped
jalapeno peppers 1 or 2 slit length wise
spinach 2- 3 cups chopped
yellow squash (parangikkai) chopped 2-3 cups
onions 2-3 finely chopped
oil (olive,peanut or any other oil of your preference)1tsp

method: saute veggies
in a broad pan pour a tsp of oil and first saute onions and jalapenos and once onions  turns somewhat pink in color add salt to taste.(this will enhance the flavor) and then add all the other vegetables except spinach. mix all the veggies and saute them till they are half cooked and then add the finely chopped spinach and cook for another 5-10 minutes until everything is properly cooked and set aside to let it cool.

method: Rajma beans
soak the beans the previous night itself and pressure cook the next day to 5 whistles with  salt. you can either saute onions and tomatoes and mix it with regular indian spices (like turmeric,chilli powder,garam masala powder etc) or just add the mexican chilli spice mix and bring it to boil and keep aside.
I usually buy the tortillas from supermarket. I prefer the ones in costco called casa de oro tortillas. Take a tawa and coat one side of the tortilla with melted butter and put the other side facing up on the tawa set to low -medium heat. spread some shredded cheese and then add the veggies and beans a tbsp each and then again cover it with shredded cheese on just half the side of the tortilla and then cover it up as shown in the pic.
saute this covered tortilla on both sides till the cheese melts and it turns light brown on either side.

you can also use the Quesaddilla maker and use 2 tortillas one over the other with the fillings inside. instead of tortillas you can also substitute it with our regular Rotis/chappatis.serve with some salsa,chips, guacamole and sour creme.

 I usually make it this way as my kids love it. you can always use veggies of your choice  and experiment it on your own. combination of pumpkin( parankikkai) and keerai is actually a modification of bengali style preparation. you can also add corns instead. idea is to make veggies more colorful.  each tortilla is about 150 calories(without the filling and butter) to give you the idea of calorie intake.Guacamole and chips are from store.


i just blended 3 days old sour yogurt for this. you could also buy sour creme from supermarket.

Ingredients: onions 8-10,tomatoes 5-6,jalapeno peppers 1-2 finely chopped,sugar 1tsp,coriander leaves chopped 2-3 tbsp,green bellpeppers chopped 1 big. lemon juice from 2 -3 big yellow lemons,salt to taste.
cut onions and tomatoes very finely. I do not prefer to eat raw onions so i usually microwave them for 2 minutes. and then mix it with salt and sugar and cut tomatoes and veggies and other ingredients. To give a juicy look you can also microwave just 2 cut tomatoes and mix them to the rest of ingredients. This tastes good both fresh as well as chilled.  you can also add fruits and other veggies of your choice. I  even tried grated carrots,corn and mangoes and peach and pineapple in various proportions. they all give a nice sweet and tangy and sour combination.
do give this a try and let me know your feed back.
Happy cooking!!!

Sunday, January 23, 2011

karuveppilai Podi [Curry leaf powder]

1 cup - karuveppilai [Curry leaf]
100g - thuvaram paruppu [Thoor dhal]
50g - kadalai paruppu [Channa dhal]
2 - teaspoon milagu [Pepper]
2 - teaspoon edible oil
10nos - red chilli
Perungayam [Asafoetida] as per taste
Salt as per taste

fry the pepper, thuvaram paruppu, kadalai paruppu, chilli till it get golden brown. And in the pan drop two teaspoon of edible oil and cup of karuveppilai, fry till it roasted lightly. Now mix the karuveppilai with the other fried items and then finely grind to make it as powder.

Sakkarai Pongal

100g - Raw rice
50g - Moong dhal
200g - Jaggery [powdered]
50g - Risin/Cashew
3nos - Cardomn
75g - Ghee

Boil the moong-dhal, mix the moong dhal with raw rice and cook it in 21/2 glass of water for 20 minutes. Now, remove the steamed rice and mix the jaggery with rice, fry the cashew and the risin/cardomon in the 75gm of ghee till it get golden brown, then mix it with the rice. Stir it, and serve hot.

Thursday, January 20, 2011

Milk Poli

Ingredients for Pal poli:

1 cup - Maida

pinch of salt
1 Tablespoon - Ghee
Oil - enough to deep fry

Mix maida, ghee, salt in a bowl, gradually add water and knead to a stiff dough. Roll out into thin round shape and then fold it, so that it forms a semi circle, then roll again, and deep fry it in oil and keep them aside.

For Sugar Syrup :

Sugar - A little more than a cup

Boil sugar in a pan with water to a string consistency, dip the fried puris one by one in this syrup, so that both the sides of puri is coated with the syrup.

For Flavoured milk:

Boil milk with saffron and add cardaomom powder. Pour this milk over the sugar dipped puris, and garnish it with grated almonds.

Poli is ready to be served.....