Wednesday, September 29, 2010

The Recipe Index

Written by: SHARMILEE J
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Monday, September 27, 2010

Mochai Pattani Poriyal / Hyacinth Beans Peas Dry Curry

This simple curry with sambar is my any time comfort lunch. Sometimes when I am lazy, this mochai pattani curry alone with curd rice will be my lunch :) This is very easy and quick to fix up for a lunch.

And the updating issue is still there...I am trying ways to solve it but all in vain. Googling doesnt help either :(
Mochai Pattani Poriyal Recipe
  • Mochai - 1/2 cup
  • Peas - 1/2 cup
  • Oil - 1tbsp
  • Mustard seeds - 1tsp
  • Onion - 1 medium sized
  • Coriander leaves - 1tbsp
  • Garlic - 2 to 3 flakes crushed
  • Green Chillies - 1
  • Sambar powder - 2 tsp
  • Chilli powder - 1 tsp
  • Sombu podi(Aniseed powder) - 1/2 tsp
Mochai Pattani Poriyal Recipe
  1. Pressure cook mochai and peas with enough water. They should only be half cooked not mushy.The number of whistles for pressure cooking depends on the variety of beans and peas either frozen or fresh.

  2. Heat oil in a kadai, add mustard seeds allow it to splutter.Now add onions, green chillies and crushed garlic. Fry till onions are light browned.

  3. Add boiled peas and mochai to it and mix well. Now add sambar,aniseed, chilli powder and mix well. Add salt to taste.

  4. Sprinkle water and cook with lid closed for 5mins. By now the masalas would have coated well with the veggies.

  5. Turn over and stir once. Allow it to get roasted a little for 2-3mins.Switch off and garnish with coriander leaves.
NOTE : If its fresh beans and peas then 1 whistle would be enough if its frozen it will take around 5-7 whistles, take care not to make them mushy.
Written by: SHARMILEE J
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Friday, September 24, 2010

Oats Peanut Bars - Healthy & Tasty Breakfast Bars

I have troubles in publishing.....everytime I try its not updating in my reader...only when I publish a test post along with the orginal post it gets updated....I'm trying to figure out what the issue is till then kindly bear with me.Also if you have any suggestions to rectify this issue do leave in a comment.

I thought I should have a post marked on this day :) so here goes the healthy tasty breakfast bars.I Oats is my fav.....I try to add them in most of my baking experiments. One such experimented bars were these and it turned out super success that I made them 2-3 times after that.
Oats Peanut Bars Recipe
Honey coated oats with peanuts is such a nice combination. These are very tasty bars with a additional tag of do give a try and enjoy ur breakfast bars.

  • Oats - 2 cups [I used Quaker] Here my 1 cup measures 100gms
  • Sugar - 2 tbsp
  • Butter - 1.5 tbsp
  • Honey - 1/4 cup
  • Peanuts - a handful
  1. Just melt the butter by heating it in low flame, switch off. Now add sugar and honey mix well.

  2. Add in the oats, and peanuts, mix till all is combined well.

  3. Grease a tray or cake pan with butter or ghee. Pre-heat the oven to 180c / 350F.

  4. Spread the oats peanuts mixture evenly on the tray. The thickness of the bars is purely ur choice....I wanted mine a little thinner so spreaded a thin layer.

  5. With a help of the backside of the spoon press them firmly to make it even on all sides. Sprinkle little sugar on top...this is optional but gives a nice taste in every bite.

  6. Bake them for 13-15 mins at 180c or till the oats get baked to golden colour.

  7. Keep a close eye watch after 10mins, as they tend to get burnt easily. Remove from the oven and immediately mark slices over the oats because once it gets cooled down its hard to mark pieces.

  8. Allow it to cool down for 30 mins atleast. Now break along the marked slices and enjoy ur breakfast bars. Cool and store them in air tight container.

Oats Peanut Bars Recipe

My Notes :
  • If you want thick bars, the baking time will definitely differ, it may take 5-10 mins extra but keep an eye after 15mins.

  • The slices should be carefully marked as soon as the bars are removed from oven else they would become firm making it tough to mark slices.

  • Dont omit the butter, as this is the main ingredient which gives the crispness.
  • When kept in a airtight container the crispness of the bars retains for about a week.

Oats Peanut Bars Recipe
These are crispy bars which are mildly sweet, you can adjust the sweetness accordingly. These are easy and quick to make on the go bars.
Written by: SHARMILEE J
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Wednesday, September 22, 2010

Poondu Kuzhambu / Spicy Chettinad Poondu Puli Kuzhambu - Step by step Recipe

Chettinad Poondu Kuzhambu
I've tried puli kuzhambu from many sources....each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a chettinad style recipe which I learnt from a cookery show named 'Anjarai Petti' in Zee tamil channel. I made few changes and came up with this below recipe. It tastes best the next day with idly or dosa.....Pairs well with hot steamed rice too.
Chettinad Poondu Kuzhambu

Spicy Chettinad Poondu Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Garlic - 10 to 12 cloves
Shallots/Chinna Vengayam - 5 to 6 halved
Tomato - 1/2 finely chopped
Mustard seeds - 1/2 tsp
Fenugreek seeds / Venthayam - 1/2 tsp
Red Chillies - 1
Curry leaves - few
Tamarind - lemon sized ball
Turmeric powder - a generous pinch
Chilli powder - 1/4 tsp
Sambar powder - 1/2 tsp
Hing - a pinch
Oil - 1.5 tbsp
Jaggery powder - 1/2 heaped tbsp (optional)
Salt - as required

To roast and grind to a fine paste:

Jeera - 1/2 tsp
Pepper corns - 1/2 tsp
Coriander seeds - 1/2 tsp
Channa Dal - 1/2 tbsp (optional)
Curry leaves - few
Shallots(Chinna Vengayam) - 3
Garlic - 3 to 4 cloves
Red Chillies - 1
Tomato - 1/2


  1. Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section.Allow it to cool and grind it with little water to form a thick paste and keep aside. Soak tamarind in warm water, leave it for 10mins.Then extract tamarind water and keep aside.
    How to make poondu kuzhambu - Step1
  2. Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its slightly mushy and raw smell goes off. Then add the extracted tamarind water to the curry and mix well.
    How to make poondu kuzhambu - Step2
  3. Now add the ground paste and allow it to boil till raw smell leaves. When the curry thickens add half cup water and allow it to boil for 3mins.
    How to make poondu kuzhambu - Step3
  4. Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it. Add jaggery,allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu. When oil starts seperating the perfect stage is reached.Switch off and serve with hot steamed rice.
    How to make poondu kuzhambu - Step4
I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days.I usually use this as the base for any pulikuzhambu either bhindis or brinjals and it comes out very well.

My Notes:

  • You can omit jaggery if you dont like sweet taste in ur curry but the show recommended to add it and we luved it as the tangy spicy taste compliments well with the sweetness.
  • You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
  • The red chillies can be adjusted as per ur spice level adjust chilli powder accordingly.
Chettinad Poondu Kuzhambu
Written by: SHARMILEE J
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Sunday, September 19, 2010

Sprouted Green Gram Stir Fry - Easy Sprouts Recipe

Hope things are fine at ur end....Here slowly things are getting settled down. Time is running super fast its already been a week since we came here. We are enjoying the weather, settling at new home, knowing new people and the surroundings etc. My favourite times are the ones when we walk in and around the apartment, watching the work progress for each home........Though blaming on mittu for the outside walk, I am just loving those times...:)

I havent tried sprouting though have seen amma doing it several times. After hearing so many goodness about sprouts I also tried to sprout green gram recently. It is so filling for breakfast or can be packed as a snack too. I tried a simple stir fry with it more like sundal as I didnt want to add more masalas/spices instead preferred the mild seasoning.
Sprouted Green Gram Stir Fry Recipe
Method : How to sprout green gram
1.Soak 1 cup green gram in water (just little above immersing level) overnight or at least 7-8 hours.After 7 or 8 hours , drain all the water. Then just wipe of with a dry cloth to absorb all the moisture.
Sprouted Green Gram Stir Fry Recipe
2.Now wrap the green gram in a muslin cloth. Leave it undisturbed for 6 hours. After 6-7 hours , when you open you can see the sprouts grown as in the picture below.If not leave it for 1 more hour.
Sprouted Green Gram Stir Fry Recipe
If you leave it for more hours after soaking, the sprouts will grow longer which will be harder to chew but its your preference.

Green Gram Stir Fry Recipe - Ingredients
  • Green Gram / Pacha payar - 1 cup
  • Mustard seeds - 1 tsp
  • Urad Dal - 1/2 tsp
  • Oil - 1 tsp
  • Coconut - 1 tbsp
  • Red Chilli - 1
  • Curry leaves - few

Sprouted Green Gram Stir Fry Recipe
Method : 
To make Green gram stir fry:
1.Pressure cook sprouted green gram for 1 whistle not more than that else it will turn mushy.Heat oil in a kadai, add mustard seeds allow it to splutter. Add red chillies and curry leaves, fry for a minute.
Sprouted Green Gram Stir Fry Recipe
2.Now add the sprouted green gram, required salt and stir fry for a minute.Then add coconut, give a quick stir and switch it off. Green gram stir fry is ready.
Sprouted Green Gram Stir Fry Recipe
I was surprised to see the variety of sprouts.Read further down to know more.....
Sprouted Green Gram Stir Fry Recipe
Types Of Sprouts :
  • When most people think of sprouts , they think of little green, leafy things. But, sprouting can be performed on dozens of different food items.

  • You can sprout nuts and seeds such as peanuts, almonds, sunflower and pumpkin seeds. This can also involve foods that you are already familiar with such as cabbage, chick peas, mung beans and green peas.

  • Sprouts offer nutritional value that is nearly impossible to get from other vegetables and fruits that are purchased from grocery stores.

  • In addition, their nature allows for the easy absorption of nutrients and vitamins enabling our bodies to fight off diseases more effectively.
Happy Sprouting and Healthy Eating!! :)

Written by: SHARMILEE J
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Wednesday, September 15, 2010

Eggless Dates Rava(Sooji) Cake

I am back and this is my first post from Coimbatore.... Kind of settling in new home and am sure it will take time to settle down fully. Never even thought I will be connected to net so soon.....Sometimes its hard to believe things that happens unexpectedly even if its favorable to us. Have just started cooking for the past 2 days....still havent got into the clicking mode/mood also the location for photo shoot is still not yet finalised ;) So all the posts from now on till a month will be from my drafts :)
Dates Sooji(Rava) Cake Recipe
The source for this is from Red Chillies. I made a few variation and used dates instead of banana and the result was absolutely delicious. A cake without maida and that was the first reason that made me glance at this recipe.......Am glad I tried this, sure a keeper recipe!
  • Rava/Sooji - 1 cup (120 gms)
  • Seedless Dates - 3/4 cup chopped or blended (100 gms)
  • Milk - 1 cup (250 ml)
  • Oil - 2 tbsp
  • Ghee - 2 tbsp
  • Granulated Sugar - 1/4 cup (55 gms)
  • Baking powder - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Cashews - 3 to 4 broken into small pieces
  1. Roast the rava on medium flame for 3-4 mins or till nice aroma comes and keep aside.
  2. Mix the sugar, cardamom powder, cashews and baking powder well and add it to rava.
  3. Next add milk,oil ,ghee to the rava mixture and mix well. Finally add the chopped/blended dates and mix till all ingredients are mixed well. Keep aside for 10 minutes.
  4. Pre-heat the oven to 180 deg C and bake it for 30-35 minutes. Check it after 25mins, check with a fork if it comes out clean ur cake is done
  5. Allow it to cool completely before cutting.I was not patient enough and so the pieces werent shaped perfectly :)

Dates Sooji(Rava) Cake Recipe
My Notes :
  • The orginal recipe didnt call for roasting the rava but I tried it and the cake did turn out super good.
  • If it is baked for a longer time, the cake becomes hard as the first time I did that mistake and the cake turned out a little harder.
  • You can also soak the dates in 1/4 cup milk and blend it to form a paste then add it to rava for uniform mixing.
  • If you are using banana then add 1/2 cup sugar instead of 1/4 cup. Mine was fine as dates had the natural sweetness.
  • Dont expect the cake to raise, it will not raise much....may be just a thin unnoticeable layer but the cake will turn out light and fluffy.
Written by: SHARMILEE J
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Wednesday, September 8, 2010

Mothagam - Modak Recipe - Thengai Poorna Kozhukattai Recipe

Mothagam / Modak /Poorna Kozhukattai is one my favs and I grew up eating this often for teatime snack. Yes I remember having this kozhukattai hot hot when I returned back from school.Now lets get on to learn how to make easy modakam kozhukattai.

Now coming to Vinayagar Chathurthi which falls on 11th Sept this year...since all things are almost packed even my props......I somehow managed to do a quick post for this festival so here is mine in advance :)

Check out my ulundu kozhukattai(savory version) and modak(with chana dal filling).
Guess you can understand the work & tight schedule for the next few weeks in arranging up things at our new home. Am not sure when I will be accessing net after this. It all depends on the time delay for the net connection to be given....hopefully sooner. Till then dont forget my litte space, Keep visiting :) I'll be back soon! Check out my mothagam with chana dal filling post. I have used mould there but you can shape them with your hands too.

I remember my MIL and SIL both are great devotess of Lord Ganesh. And my SIL is so so attached to him that we used to call and wish her "Happy Bday" on that day :)

[Updated pictures 2013]
Mothagam Recipe

Modak Recipe Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 45 mins | Makes : around 20
Recipe Category: Snack | Recipe Cuisine: South Indian

Mothagam Recipe: Inner Stuffing Ingredients:

Coconut - 1/2 cup
Powdered Jaggery - 1/4 cup
Cardamom powder - a pinch

Mothagam Recipe: Outer Dough Ingredients:

Rice flour / Idiyappam flour - 1 cup
Salt - 1/2 tsp
Water - as required to form a dough


  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.
    How to make mothagam - Step1
  2. Dry roast coconut in a tawa till the moisture is absorbed fully, dont change its color.Taked jaggery syrup and heat it up till it becomes thick more like honey consistency.At this stage, add roasted coconut and mix well so that jaggery syrup is coated evenly.Add cardamom powder.
    How to make mothagam - Step2
  3. After 3-4 mins the mixture will start getting thick to be rolled into a ball.At this stage switch off and let it cool and make small balls and keep aside.Siece rice flour once then transfer it to a mixing bowl ,add salt and mix it.
    How to make mothagam - Step3
  4. Add boiling water little by little and mix it with the help of a wooden laddle. Mix it till it gathers to a smooth dough. Allow it to cool for 2-3 mins then knead once with your hands to make a smooth dough but it will be slightly sticky.Keep aside.
    How to make mothagam - Step4
  5. Always make the poornam ready first then make the outer dough so that the outer dough doesnt get dried up. Once the pooranams are ready you can relax, watch ur favourite tv program and do the kozhukattai :) Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible like a small cup.Now keep the coconut pooranum stuffed ball and keep in middle of the cup as shown below.Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.
    How to make mothagam- Step5
  6. Arrange the modaks in a steaming plate and steam it for 10mins.After 10-12 mins check if the kozhukottais are done, the outer layer will be a bit shiny.Now carefully transfer them in a bowl and ur kozhukattais are ready!
    How to make mothagam - Step6
Serve it hot / warm!
Video showing how to shape modakam

Poorna Kozhukattai Recipe
The pooranam should be juicy not too dry switch off accordingly.
Poorna Kozhukattai Recipe

My Notes:

  • Make thin outer layers of the outer dough so that the mothagams are soft and gets cooked easily.
  • The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattais.
  • Make sure to sieve even the readymade flours atleast once.

Poorna Kozhukattai Recipe
Written by: SHARMILEE J
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Sunday, September 5, 2010

Eggless French Toast Recipe - Easy French Toast without eggs

Eggless French Toast Recipe
Eggless French Toast Recipe

Eggless French Toast (Sweet Version) - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 1
Recipe Category: Breakfast | Recipe Cuisine: World

Bread - 3 slices (You can also use white/wheat bread)
Milk - 1/4 cup
Custard Powder - 1/2 to 1 tbsp (You can alternatively use cornflour too)
Vanilla essence - a drop (if using cornflour)
Sugar - 1 tsp
Ghee / Butter - As required to toast


  1. Boil milk, switch off. Now combine the warm milk with custard powder, sugar in a wide bowl. Stir well till cornflour and sugar is dissolved fully.
    How to make french toast - Step1
  2. Heat a dosa tawa, Add ghee or oil. Dip the bread slices on both the sides in the milk , place the bread slices on the pan. Allow it to get toasted well now turn it to other side and cook on other side. If its sticky add a little more ghee.
    How to make french toast - Step2
Serve with topping of your choice or can be served as such. I like the toasts warm with honey Serve hot/warm! You can also sprinkle little cinnamon powder as topping when its still warm and enjoy your toasts!
Easy French Toast without eggs

My Notes:

  • If you dont have custard powder then add cornflour and vanilla essence which will give the same flavour.
  • While dipping the bread dont leave it for more time , just a fraction of second for each side of the bread else the bread slices would become mushy and stick to the pan.
  • Preferably use a nonstick dosa tawa so that it doesnt stick.
Easy French Toast without eggs
Written by: SHARMILEE J
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Wednesday, September 1, 2010

Rava Ladoo - Rava Laddu Recipe | How to make rava laddu

Rava Laddu
Rava Laddu or Rava Ladoo also called as Rava Urundai is quick and easy to make sweet and is one of the first few sweets I learned to prepare. "Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year.....the little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home :)

The festive day is known by different names. Some call it Krishna Jayanti day. A few call it Janma Ashtami day, while a good many call it Gokula Ashtami and Krishnar Jayanti.
Rava Laddu Recipe

Rava Laddu Recipe- Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : around 15
Recipe Category: Sweet | Recipe Cuisine: South Indian

For the ghee version:

Fine Sooji/ Rava - 1 cup
Sugar - 3/4 cup
Melted Ghee - 1/4 cup
Cardamom powder - 1 tsp
Broken cashew nuts - 1.5 tbsp broken


  1. Add rava to a kadai and dry roast it until nice aroma comes and it turns slightly golden. Take care not to brown them, turn off heat, keep aside and allow it to cool.Heat a tsp of ghee in a tadka pan and roast cashews till golden brown, keep aside.
    How to make rava ladoo - Step1
  2. Powder the sugar very fine, set aside in a bowl. Then transfer roasted rava to the same mixer jar.
    How to make rava ladoo - Step2
  3. Grind it to a semi coarse mixture.Transfer powdered rava and sugar to a mixing bowl and mix until it is combined well.
    How to make rava ladoo - Step3
  4. Then add the fried cashews, cardamom powder. Add ghee.
    How to make rava ladoo - Step4
  5. Mix everything together , by this time it will look like bread crumbs. With your hands form them into rounds balls by pressing tight.
    How to make rava ladoo - Step4
  6. Press it tight and form balls.set aside.
    How to make rava ladoo - Step4
Store in airtight container.
Rava Urundai

My Notes:

  • While roasting rava take care not to brown the rava, be very careful to turn over if not it might get browned at the bottom giving you a light brown color.
  • While mixing rava and sugar, mix thoroughly so that the sugar is evenly coated on all sides.After the milk is added quickly form them into balls, dont let it dry. If its dried add few drops of ghee and form into balls.
  • You can add half and half ghee and milk if you are looking for a low fa version.
  • The ghee version keeps well even for a week but the milk version the shelf life is very less consume it within a day or two.
Few facts about Krishnar Jayanthi:
Sri Krishna Jayanti marks the celebration of the birth of Bhagavan Sri Krishna. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day. The festival Sri Krishna Jayanti is also known as Gokulashtami or Janmashtami. The actual day of celebration can be on two different days as the star 'Rohini' and Ashtami may not be on the same day.
The birthday of this marvellous child is celebrated as a festive and sacred day on the eighth day of the dark fortnight in the month of Sravana called Aadi in Tamil which corresponds to the English months of August-September.
Rava Urundai

Written by: SHARMILEE J
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