Sunday, March 28, 2010



Raw rice - 1cup

Moong dal - 1/4cup

Ghee - 2-3tsp

Cumin seeds -  1tsp

Pepper corns - 1tsp

Ginger - small piece (chopped)

Curry leaves - for seasoning

Cashwnets - 5-6nos


In a pressure cooker, add rice and moong dal with 4cups of water and salt...close the pressure cooker with whistle and let it cook for 3 whistles.

Heat a kadi, first fry the caswnets till light brown, drain the cashwnets  and keep aside

In the same kadai, add ghee, pepper corns, ginger, cumin and curry leaves 

Add the seasoning to the rice and mix well. Pongal is ready to serve with coconut chutney and crispy vada

Sunday, March 21, 2010

Baby Potato Fry and An Award!


Baby potato - 1/2kg

Onion - 1no

Curry leaves - 5-6nos

Chilly powder - 1tsp

Coriander powder - 2tsp

Garam masala powder - 1/2tsp

Tumeric powder - 1/2tsp

Fennel seeds - 1/2tsp

Garlic flakes - 6-7nos(optional)

Oil - 3tsp

Salt - to taste


1)Boil the potatoes, peel the skin and keep aside

2)Heat a kadai, add oil,fennel seeds, onion and curry leaves..fry for 2mins

3)Then add potaotes, all  the three powders and adjust salt

4)Mix them well and fry till oil separates

Baby potato fry is ready to serve with curd rice and chapathi..

And now comes award....sarah of vazhayila has passed on this award.....thank a lot sarah.

And i like to pass it to Saraswathy, priya, aparna, ganga, beena, neethu, gulmohar, shahana, , priya of priya's easy and tasty recipes, sushma, parita,

To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post
2. Pass the award on to 12 bloggers!
3. Link the nominees within your post
4. Let the nominees know they have received this award by commenting on their blog
5. Share the love and link to the person from whom you received this award

Thursday, March 18, 2010

Vandakka/Okra stir fry


Vandakka/okra - 1/2kg

Small onion - 6-7nos

Green chilly - 3nos

Mustard seeds - 1tsp

Urad dal - 1/2tsp

Curry leaves - 3-4nos

Oil - 2tsp

Salt - to taste


1)Wash & drain vandakka on a towel and slice them thinly.

2)Heat a kadai,oil,mustard,urad, curry leaves, onion and green chilly....saute till it turns light brown

3)Then add vandakka and salt mix them well, keep stirring till oil separates 

*if vandakka is sticky, add 1/2tsp of curd while frying

Vandakka fry is ready to serve with rice and chapathi.

Monday, March 15, 2010

Chettinad Prawn Fry


Prawn -  1/2kg

Onion - 2nos

Tomato - 1no

Ginger&garlic paste - 1tsp

Mustard seeds - 1tsp

Coriander & curry leaves - to garnish

Salt - to taste

Oil -3tsp

To grind:

Cloves - 2nos

Funnel seeds - 1tsp

Pepper corns - 1tsp

Red chilly - 4 nos

Cinnamon - medium size

Cumin seeds- 1tsp

Coriander seeds - 1tsp

Heat a kadai without oil, roast the above ingredients..after it cool,  grind them into fine powder and keep aside


1)Heat oil in a Kadai, add mustard seeds then add onion  and add ginger&garlic paste saute them for few mins till raw smell goes

2)Add tomato fry till oil separates

3)Then add the grinded masala powder to it and add little water and boil them for 3-4mins 

4)Add prawns and fry till oil separates

5)Finally garnish with coriander & curry leaves

Chettinad prawn fry is ready to serve with rice, chapathi and naan.

Wednesday, March 3, 2010

Potato Saagu


Boiled potatoes - 4nos

Tomato chopped - 2nos(Medium size)

Bengal gram flour - 2tsp

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Asafoetia (hing) - a pinch

Red chilly powder - 1tsp

Tumeric powder - 1/2tsp

Garam masala - 1/2tsp (if required)

Lime juice - 1/2tsp

Water - 1glass

Oil - 2tsp

Salt - to taste

Coriander leaves - to garnish


1)Heat oil in a kadai, add mustard seeds, cumin seeds and hing

2)Add chopped tomatoes, salt,red chilly powder, garam masala and tumeric powder fry them till oil separates

3) Then add boiled potatoes and mix the bengalgram flour  with water and add it to. Cook them for 5-6 mins.

4)When it becomes thick, off the flame and add the lime juice

5)Finally garnish with coriander leaves

Goes well with: Chapathi, naan and dosa

Monday, March 1, 2010

Peanut chutney


Peanut - 1/2cup

Red chilly - 2nos(as required)

Tamarind - very small piece

Coconut gratted - 3tsp

Salt - to taste


1)Fry peanut and red chilly separately for 3-4mins, and peel the skin of peanut

2)Put all the ingredients into mixer and add some water, grind them into fine paste

Peanut chutney is ready to serve with idly and dosa.


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