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Saturday, October 31, 2015

Idli Podi

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Idli Podi, So many variation, each families had a unique way of making this recipe in south India, few months back i shared a Idli pod recipe, that too form my MIL recipe, But something was missing in my trial..
This time in our vacation, i noted few tips from my MIL preparation, she used Black Skinned Urad Dhal, Then she use more Curry Leaves in her recipe, and she didn’t fry the salt, also she use Hard Hing(Kaal Kaayam).. These are the main variation i noted.. All the other ratio are same form the previous recipe.. This is much much Healthy version than the early one.. Few recipes we won’t get our family taste, sometimes these kind of mistake also leads a big variation..Here you go with the Spicy healthy Gun Powder.
Idli Podi1

Idli Podi

Recipe Cuisine: Indian | Recipe Category: Kitchen Bascis
Prep Time: 10 mins | Cook time: 40 mins | Serves: 500 gms


Broken Skined Urad Dhal 250 gms
Channa Dhal 250 gms
Red chilly 50 gms
Garlic 4-5 pods
Hing/Kaayam 2 pcs
Curry Leaves 2 handful
Salt write
Oil 1/2 tsp



Take All the ingredient..
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For this recipe i used a generous amount of Curry Leaves, so the flavour and taste will had a twist.. 

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Fry the Red chillies, till they turn crisp, it take 8- 10 mins in medium  low flame.. and set them aside.. 

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 Fry the Broken skinned urad same medium low flame, stir continuos to shift the dhal to heat… fry till they turn golden color.. it takes another 12-15 mins in medium low flame 

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Set them aside to bring this to room temperature.. 

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Now add the Channa dhal.. 

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And garlic, Fry them as same like urad dhal, fry in medium low flame for 12-15 mins, till they turn good color.. 

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Set them aside with the other ingredient, bring all to room temperature.. 

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Now Curry Leaves, Fry them till they turn crisp.. 

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And add 1/2 tsp of oil in a pan, Fry the Hing/Kaayam.. 

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Add them toagether.. bring this to room temperature.. 

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Grind them in a mixer, to a fine powder add salt and grind.. and sieve them, this step is quite hard and optional.. if you like coarsely grounded Idli powder then no worries use as it is.. but if you are looking for a soft fine powder, as like the store bought, then should go with this step..

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Here is my super fine Healthy Idli Podi.. 

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    • You can use normal Urad dhal too, but this skinned dhal have some nutritious value, don’t use the whole skinned dhal, broken one is the best for this recipe.. 
    • Also curry Leaves, this is your optional ingredient, i had some Organic curry Leaves, i used a good amount for this recipe, the flavour is different and tastier than the Normal version which i used less curry leaves.. 
    • Use Hard Hing(Kal Kaayam)/பெருங்காயம்
    • Dont fry the salt, only at the time of grinding add salt, use sea salt(crystal salt)
    • Garlic is also another ingredient which you can add more than the quantity i mentioned in the recipe, i used big pods of garlic so 4-5 pcs is fine, if you have the normal variety, then use few more pods.. 

Idli Podi3

Idli Podi

Friday, October 30, 2015


 Kinnathappam, Kind of pudding.. quite a heavy pudding, And this is a popular recipe in muslim religion, they prepare this for Ramzan, after their fasting days, they used to prepare this delicious pudding to break their fasting also to gain some instant energy..
I tasted this recipe from my muslim friend in collage days… few days back i tried this recipe some where the procedure went wrong and my pudding goes runny, the main picture was taken in another day, so my plates look different in display..


Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 12 hrs | Cook time: 0 mins | Serves: 2


Raw Rice 1/2 cup
Thick Coconut milk as needed(1.5 cups)
Sugar 1/2 cup
Egg 1 nos
Cadamom 1 pc
Oil write



Soak the rice for 2 hours.. Take the thick coconut milk and set aside.. 
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Drain the Rice and transfer to the mixer, Add in the thick coconut milk and Grind to a smooth Paste.. Grind a smooth batter( i used approximately 1.5 - 2 cups of coconut milk)

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Transfer the battle to the bowl.. 

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Take Egg, sugar and cardamom in the same blender, grind them a smooth mix.. 

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Transfer to the rice batter.. mix them well.. 

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The batter should in Dosa batter consistency.. 

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Use a siever to drain the batter.. 

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Remove the dust. 

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Now the smooth batter is ready here.. 

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Grease the plate with some oil.. 

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Transfer the batter to the plate.

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Sprinkle some Jeera 

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Fill the pan with some water, put a lid or bowl in the bottom.. Place the Plate to the Pan.. 

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Cover this with a lid.. Steam for 20 mins, or till they done.. 

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    • Use thick coconut milk to the recipe..
    • Dont make the batter too runny, also don’t make the batter too thick.
    • Dip the ladle in the batter, Put a one in the back side, If the line stands then batter is good perfect, i failed to click the Testing step.. 

Thursday, October 29, 2015

Jackfruit Dumpling/Chakka Kozhukattai

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Jackfruit Dumpling,this is my mom’s recipe, we always prepare this recipe in jackfruit season, we preserve Jackfruit by varatti/Halwa kind of recipe, even in Non season jackfruit, we directly add the varati with rice flour, to make this recipe..
Jackfruit is meant to be a delicious fruit, mostly this will be the favourite fruit south Indians.. Seasonal fruits are really a crazy one, here we love mangoes and Jackfruit in seasonal fruit..  
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Rice Flour/Idiyappa Mavu 1 cup
Jack fruit 10-12 nos
Cardamom/Yellaki 2 pc
Sukku/Dry Gigner small pc
Jaggery 1/2 cup

Clean the Jackfruit bulb, by removing the seeds.. 
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 Grind to a smooth puree in a mixer, add cardamom or Dry ginger to the mixer and grind again.. 
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Take the rice flour in a mixing bowl, Add in the Jackfruit pulp to the flour..  
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 In the meantime, take the jaggery in a pan, add some water to dissolve the Jaggery. 
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 Drain the jaggery water to the rice flour.. 
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 use a spoon to mix the dough.. if the dough goes sticky then add few more flour and knead again. 
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 Use Bay leaf, if not that okay, simply make the dumplings like didi kozhukattai.. I simply roll the Bay leaf on to the kozhukatti.. 
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Place them on to the steamer and Cover them with a lid..  
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Steam them for 10-15 mins, in medium flame..   
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  Oce they turn to room temperature, serve them.. 
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Wednesday, October 28, 2015


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Kunukku, an Instant recipe from leftover batter. Very quick fritters, with lot of nutritious value.. i shared my ada batter ratio along with the method, if you have a unique way for making ada, then use your Adai batter.. 
Crunchy Fritters are the best with  coconut chutney with a cup of chia.. absolute crunchy and delicious for tea time.. 
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Recipe Cuisine: Indian | Recipe Category: Tea time
Prep Time: 10 mins | Cook time: 15 mins | Serves: 2


Adai Batter 1 cup
Besan Flour 1/4 cup
Rice Flour 1/4 cup
Oil 1/2 cup



For Adai i used {1 cup idli rice, 1/2 cup thorn dhal, 1/4 cup channa dhal, 1/4 cup moong dhal, 2 tsp urad dhal, Hing, 4-5 nos of red chilli} soak all together for 1 hour, grind them, and make Temper with some onion make adai, for this recipe, i have some leftover ada batter, so i used them here.. 
Take leftover Adai batter in a mixing bowl, add some Besan flour, Rice flour and Salt 
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Mix them well to make a pasty texture.. 

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Heat a pan with oil, Take a pinch of Batter in spoon or in hand, slowly drop to the Hot oil.. 

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Slowly drop make sure not to splash the oil, drop them form sides, repeat few more pinch batter into the hot oil.. 

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Here its done.. 

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In medium flame, cook the Kunukku.. 

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Flip and cook all the sides.. 

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Slowly they turn to Golden brown in color.. 

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Drain them to the Kitchen towel.. 

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