Monday, February 28, 2011

Vada Pav Recipe - Step by Step Included

The first time I had vada pavs was during our college tour to Mumbai as my friend suggested to taste it and I just loved it. This is a famous chat item/street food in Mumbai and after that I didnt get chance to taste it anywhere else. Recently when hubby got these pav buns I didnt have any clue of what to do with it as I didnt have any ingredients required for Pav Bhaji so googled and found this to be interesting from Tarla Dalal site, I modified the measurement a bit and here is the recipe
    Vada Pav Recipe
Vada Pav Recipe
Recipe Source :Tarla Dalal
Makes 4 vada pavs

  • Pav Buns - 4
  • Red chutney - See recipe below ( 2 tbsp)
  • Green chutney - as required ( 2 tbsp)
For the vadas :
  • Boiled Potatoes - 2 medium sized
  • Cumin seeds - 1/2 tsp
  • Green chillies - 1/2 tsp chopped finely
  • Mustard seeds - 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Onion - 1 medium sized chopped finely
  • Turmeric powder - 1/2 tsp
  • Coriander leaves - 2 tsp
  • Oil - 2 tsp
For Vada outer coating:
  • Besan flour - 1/4 cup
  • Rice flour - 1 tbsp
  • Chilli powder - 1/2 tsp
  • Salt - to taste
  • Baking soda - a pinch
  • Oil - to toast / deep fry
      Vada Pav Recipe
Red Garlic chutney:
  • Coconut - 5 tbsp
  • Red Chillies - 1
  • Garlic - 4 chopped finely
  • Tamarind - 1 tsp
  • Salt - to taste
Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.

For the vadas:
Heat oil, add mustard seeds and jeera, allow it to crackle. Add green chillies, ginger garlic paste and saute for mins.Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well. Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.
Vada Pav Recipe Step1
For the vada coating
Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda.Add little water to form a paste like we do for bajjis and bondas.
Vada Pav Recipe Step2
Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)
Vada Pav Recipe Step3
For the vada pav assembling:
Take the buns slit it into halves taking care one end is still connected to the other bun.Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your vada pavs!
Vada Pav Recipe Step4

This is very famous chat in north india especially Mumbai and Kolkata. If you dont get pav buns go ahead with normal buns.
Vada Pav Recipe
My Notes:
  • This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.

  • Usually the vadas are nothing but our aloo bondas. The chutney combination and assembling it as vada pav gives a unique taste.

  • I chose to toast in paniyaram pan, instead you can deep fry them as the orginal recipe says.
Vada Pav Recipe

You can make the chutneys ready the before day itself and refrigerate them. The red garlic chutney is fiery hot which makes a apt combination for this vada pav.

Vada Pav Chutneys Recipe
Written by: SHARMILEE J
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Friday, February 25, 2011

Arisi Paruppu Sadam - Dhal Rice Recipe (Coimbatore Special)

Arisi Paruppu Sadam Recipe
Arisi Paruppu Sadam / Dhal is one of the popular kongu special recipes here in Coimbatore.This is very quick to fix up for lunch but a very tasty variety rice. My best friend Sowmya used to bring it during our college days and I used to happily finish up half of her lunch during interval itself lending herself my tiffin box for lunch :) I called her up last week to get the recipe and here it is for you....
Arisi Paruppu Sadam

Arisi Paruppu Sadam Recipe

Preparation Time : 10 minutes | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Rice - 1 cup
Toor Dhal - 1/4 cup + 2 tbsp
Small Onion - 10 halved
Tomato - 2 small
Garlic - 2 to 3
Water - 3 cups
Turmeric powder - 1/4 tsp
Sambar powder - a small pinch(optional)
Coriander leaves - 1 tbsp
Ghee - 3 tsp
Salt - to taste

To Temper:

Oil - 2 tsp
Mustard - 3/4 tsp
Jeera - 1 tsp
Red chillies - 2
Curry leaves - few


  1. Rines rice and dal , soak it for 15mins, set aside.Heat oil in a pressure cooker, add the items listed under 'to temper' allow it to crackle. Now add onions, garlic and saute till slightly browned.Arisi Paruppu Sadam Recipe - Step1
  2. Add tomatoes and saute till raw smell leaves and is slightly mushy.Drain water from rice and dhal, add it to the tempered items and mix well.Add required salt.Arisi Paruppu Sadam Recipe - Step2
  3. Add water and pressure cook in medium flame for 3 whistles. Switch off , once pressure releases open drizzle ghee and give a quick stir.Garnish with coriander leaves and serve hot.Arisi Paruppu Sadam Recipe - Step3
I love paruppu sadam and this one obviously is my favourite too. Its easy to prepare and kids will like it too.You can serve it with any vadams or any poriyal/varuval you prefer.
Arisi Paruppu Sadam - Kondunadu Special

My Notes:

  • Arisi Paruppu sadam should be slightly mushy but if you like your rice to be separated then add 2.5 cups of water.
  • You can even skip small onion while tempering.
  • It is recommended to serve it hot as the rice will become dry soon.
Arisi Paruppu Sadam

Written by: SHARMILEE J
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Wednesday, February 23, 2011

Vanilla Chocolate Yo Yo Biscuits

Yo-Yo!! I've made these biscuits thrice so far as its everyones favourite at home including my little one. Inspite of the amount of butter the recipe calls, I am addicted to its taste. My lil one likes it without cream so I sandwiched the cream only for few biscuits as I too dont like cream in biscuits.

I was very surprised and happy when my lil one refused to have the bakery bought butter biscuit after she had these yo yo.......Wat else can make the best compliment for a mother?!
Yo Yo Biscuits Recipe

Vanilla Chocolate Yo Yo Biscuits

Recipe Source :
My Diverse Kitchen
Makes 25-30 biscuits

For the biscuits:
  • Maida - 1 cup (135 gms)
  • Powdered Sugar - 1/4 cup  (40 gms)
  • Butter, softened - 1/2 cup + 1tbsp (125 gms)
  • Vanilla essence - 1 tsp
  • Vanilla flavoured custard powder - 1/4 cup (30 gms)
For the cream:
  • Butter, softened - 25 gms
  • Powdered sugar - 1/4 cup (40 gms)
  • Coco Powder - 2 tsp
  • Custard powder - 1/2 tsp

Yo Yo Biscuits Recipe
  1. Mix custard powder and maida, keep aside. Cream butter and sugar until creamy, add vanilla essence to it.
  2. Now add custard powder, maida to butter sugar mixture and mix well to form smooth dough.Chill the dough for 30mins.

  3. The dough would be firm by this time. Now pinch off equal bits and roll them into balls and press it lightly with the fork dipped in flour to get the marks on top. Repeat this for the entire dough and place them in the baking tray.

  4. Chill the biscuits until preheating time. Preheat the oven to 170 deg C for 10mins. Now bake the biscuits for 15-17mins. Allow them to cool completely.

  5. Now add the ingredients under buttercream and beat well until creamy. Sandwich the cream between 2 biscuits and enjoy your yoyo biscuits. Store it in airtight container.

Yo Yo Biscuits Recipe
My Notes :

  • Do not be tempted to overbake, it will make the cookies loose the melt in the mouth texture.

  • Try to make balls with no cracks, so that your biscuits would be smooth when you press them with fork.The biscuits stay crispy for about a week in room temperature itself.

  • You can also keep the buttercream , apply it whenever u need instead of applying and storing it.

  • I reduced the sugar level for the cream part as the biscuits are already sweet themselves.You can increase it of you want your cream to be more sweeter.
Yo Yo Biscuits Recipe

These biscuits just melt in the mouth so take care not to overbake. It has a unique taste and custard powder adds a different flavour to these biscuits. I havent tasted any biscuit with custard flavour so instantly got addicted to its taste.

Once it cools down, store in airtight container to enjoy the crispness for a week. These biscuits tastes good even without the cream, and cream adds an extra touch to these cuties. These biscuits are named after the famous yoyo toy .

Yo Yo Biscuits Recipe
Written by: SHARMILEE J
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Monday, February 21, 2011

Oats, Dates and Almonds Milkshake

I am very much impressed with saffola oats advertisement and the additional attraction was the recipe book. Yes the main reason for me to get saffola oats is this free recipe book. The book has some basic recipes and few interesting recipes as well. This is one such quick filling and tasty drink I tried from that book.
Oats, Dates and Almonds Milkshake Recipe

Oats, Dates and Almonds Milkshake Recipe
Recipe Source : Saffola Oats Recipe Book
Makes 4 small glasses

  • Oats - 4 tbsp
  • Dates - 10
  • Almonds - 6
  • Milk - 3 cups
  1. Dry roast oats till a nice nutty aroma comes. Chop almonds and dates roughly.

  2. Grind oats, almonds, dates with milk until a creamy consistency is reached,Refrigerate for 30mins and Serve chilled. Sugar is not needed as the sweetness of dates is just enough.

  3. Garnish with dates and almonds and serve chilled.

Oats, Dates and Almonds Milkshake Recipe

This cannot be called for a recipe but just wanted to share about the combination that can be added with oats to get a tasty breakfast drink.

I searched for a specific brown color chart since the day I started blogging and finally found it in odyssey last month. I was waiting for a chance to use this chart and this was another reason for me to choose this drink for trying :)

This drink is very creamy and thick, when serve chilled its very tasty. You can have this drink after a mild breakfast. The pictures in the book are super tempting so more recipes will be coming up soon.

Oats, Dates and Almonds Milkshake Recipe

Oats being regular in our breakfast menu atleast twice to thrice a week in the form of kanji/porridge I always look for alternatives to the usual oats porridge and this one is apt when there is less time.

Apart from the health benefits I am used and prefer to have such porridge for breakfast than idlis and dosas. I tell you dates oats combination is always a hit either in cakes, cookies or milkshakes and the addition of almonds makes it all the more creamier and tastier.

Attimes when the lunch menu is not my favourite , I sometimes have this drink after lunch to fill my tummy :)

  • You can add any fruit of your choice and blend it with oats.
  • Add sugar only if needed as the fruit pulp is also sweet.
Oats, Dates and Almonds Milkshake Recipe

Written by: SHARMILEE J
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Friday, February 18, 2011

Chilli Paneer Recipe - Chilli Paneer Dry Recipe - How to make chilli paneer

Chilli Paneer
Chilli Paneer is a indo chinese starter which is really very easy to prepare at home.Actually soups and starters are out of my menu, I start with the dishes right away. So the first time I tasted chilli paneer was very recently only, and the one served in the restaurant was more like gobi 65 and they called it chilli paneer. So I browsed to find the exact recipe and after few googling I came up with this recipe.
Chilli Paneer Recipe

Chilli Paneer - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Starter | Recipe Cuisine: Chinese

Paneer - 1 cup cubed
Capsicum - 1 chopped finelyd
Onions - 1 chopped finely
Garlic - 5 minced finely
Green Chillies - 1 chopped finely
Soya sauce - 1/2 tsp
Green Chilli Sauce - 1/2 tsp (optional)
Tomato sauce - 1.5 tbsp
Pepper powder - 1/2 tsp
Celery / Spring Onions - 1/2 tbsp chopped finely(I used 1/2 tbsp Coriander leaves instead) 
Oil - 1 tbsp
Salt to taste

For the marinade:

Maida - 1 tbsp
Corn flour - 1 tbsp
Pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Salt - as required
Water - as to form a paste


  1. Make a thick batter of the ingredients under 'to marinade' and add paneer to it and coat it well.
    How to make chilli paneer - Step1
  2. Then toast the coated paneer in dosa tawa until golden brown. (You can deep fry them too).Drain it in a tissue and set aside. Get all the ingredients ready.Heat oil in a pan, add chopped green chillies,onion and garlic. Then saute till slightly browned.
    How to make chilli paneer - Step2
  3. Then add capsicum and fry for a minute. Then add soya sauce, tomato sauce , chilli sauce and pepper powder.Mix well until the veggies are coated evenly.Make it to a semi saucy consistency.
    How to make chilli paneer - Step3
  4. Then add the toasted paneer and give a quick stir. Finally garnish with chopped coriander leaves and switch off.Serve as a accompaniment with fried rice or just as a starter and am sure you will make this often.
    How to make chilli paneer - Step4
The fusion of indo chinese sauces with the flavour of coriander leaves tastes juts out of the world. I served it with egg fried rice and hubby totally loved the combination.
Chilli Paneer

My Notes:

  • You can even adding the remaining cornflour maida marinade batter but it tends to stick so I avoid it.
  • You can make a more saucy version too, I have given the semi dry version of chilli paneer.
  • I toasted the paneer in a non stick tawa, you can deep fry in oil too.
Chilli Paneer Gravy Recipe
Written by: SHARMILEE J
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Wednesday, February 16, 2011

Paneer Kofta Recipe (Paneer stuffed Cauliflower Kofta Curry)

I love koftas based gravies, and whenever we dine out I make it a point to order it as a side dish. As hubby is not fond of it I dont order it often, now the fact that my lil one loves it and I've a company and have been ordering it often. The one I tasted recently in Annapurna Gowrishankar was a different white based gravy(with milk, cashew paste and cream) and I totally luved it, I will surely try to recreate it and post it.
Paneer stuffed Cauliflower Kofta  Recipe
From the day I saw the cauliflower kofta curry in Raks Kitchen I wanted to try it. She has well explainatory stepwise pictures but still my queries were endless as usual. Though everything is self explained, when the chef is ur friend why not take advantage of it ;) Ha ha hope she doesnt kick me. But she patiently answered everything I asked and also suggested paneer as stuffing when I asked for cheese alternative.

Even before she posted, when she mentioned about this gravy with broccoli I was way too tempted as its my fav veggie. But then here fresh broccoli isnt easy to find and I didnt want the healthy veggie to take oil bath ;) so went ahead with cauliflower as she did.

For Kofta:
Makes 10-12 kofta balls
  • Cauliflower,grated - 1 small flower
  • Potatoes - 3 medium sized
  • Cornflour - 1 tblsp
  • Garam masala powder -1/4 tsp
  • Pepper powder - 1/4 tsp
  • Baking powder - 1 pinch
  • Oil - for frying
  • Paneer- small cubes around 10
  • Salt - as required
For Gravy
Serves 3
  • Tomato puree - 3/4 cup
  • Oil - 2 tsp
  • Jeera- 1 tsp
  • Ginger garlic paste - 1 tsp
  • Garam masala Powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Salt As needed
  • Coriander leaves - 2 tbsp chopped
  • Milk - 1 cup
  • Cream - 2 tbsp

Paneer stuffed Cauliflower Kofta Recipe

For the koftas :
  1. Pressure cook potatoes until soft, peel off he skin and mash them well. Heat a pan with oil, add cauliflower and saute it well for 3 mins until raw smell leaves. Close with a lid for 5 mins, stirring in between.
  2. In a mixing bowl, add mashed potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking powder and mix well.
  3. Make small balls , flatten them then keep paneer cubes inside and then close it as shown in the below pic. I didnt deep fry them instead toasted them in kuzhipaniyaram pan till golden brown.
Paneer stuffed Cauliflower Kofta Recipe
This is a sure a bit lengthy process, the moment you feel tired after all the lengthy cooking ur koftas bring a smile to ur face....Yes they are truely yummy and just melt in the mouth.

You can deep fry them too, then drain it in a tissue for the excess oil to be absorbed. Ur koftas are ready now, keep it aside.

For the gravy:
  1. Heat a pan with oil, add jeera allow it to splutter, add ginger garlic paste fry for 2mins.
  2. Then add tomato puree, allow it cook till raw smell of tomatoes leave.Add 1/4 cup water and allow it to boil.
  3. At this stage add garam masala,red chilli,coriander powders along with salt and leave it until the gravy is thick.
  4. Again,add little water, add coriander leaves and simmer for another 4-5 mins.
  5. Add milk and cream and mix well,in low flame. When it is about to boil add the koftas and garnish with coriander leaves, switch off. Serve hot with phulkas / naans.
Paneer stuffed Cauliflower Kofta Recipe
My Notes:
  • The koftas are very soft so take care not to break them while deep frying or toasting in kuzhipaniyaram pan.
  • Do not keep in stove for more time(more than 5mins) after milk is added, there is chance for milk to curdle. At the final stage before milk is added make sure ur gravy is thick.
  • You can add in cheese as stuffing mentioned in the orginal recipe too.
Paneer stuffed Cauliflower Kofta Recipe
Written by: SHARMILEE J
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Monday, February 14, 2011

Eggless Jam Biscuits

I baked these biscuits last week and these biscuits were a instant hit at home. I had valentines day in mind so planned for this post in advance :) I love jim jam biscuits and this one was no exception to it.
Eggless Hearty Jam Biscuits Recipe
U want & u get, that's luck,
U want & u wait, that's time.
U want but u compromise, that's life.
U want & u wait & u don't compromise that's LOVE!!
Happy Valentines Day!!

Eggless Hearty Jam Biscuits Recipe

Recipe Source : Divine Taste
Makes 25-30 biscuits

Low fat Recipe (with my modifications):
  • Maida - 1 cup (135 gms)
  • Custard Powder - 3/4 cup  (100 gms)
  • Thick Curd - 1/4 cup  (60 ml)  (adjust according to the dough consistency)
  • Butter - 2 tbsp
  • Powdered Sugar - 1/2 cup (80 gms)
  • Cornflour - 1 tbsp
  • Vanilla extract - 1/2 tsp
  • Mixed Fruit Jam - As required
Orginal recipe Ingredients :

  • Maida - 3/4 cup (100 gms)
  • Vanilla custard powder - 3/4 cup (100 gms)
  • Corn flour - 4 tbsp
  • Butter - 1/2 cup (100 gms)
  • Powdered sugar - 1/2 cup (80 gmd
  • Curd - 3 tbsp
  • Vanilla essence - 1/2 tsp
  • Jam - 2 tbsp
NOTE : I have given the recipe with modifications that I tried and the orginal recipe. Choose as per your preference :)

Eggless Hearty Jam Biscuits Recipe
  1. Mix maida, cornflour and custard powder, keep aside.Soft butter, add sugar to it and cream well. Then add curd, vanilla essence and beat well until creamy.

  2. Then add custard powder mixture to the butter sugar mixture and make it to soft dough. If your dough is sticky add little maida to make it a soft pilable dough.

  3. Roll the dough on a flat surface using chapathi roller for about 5mm thickness. Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.

  4. Eggless Hearty Jam Biscuits RecipePreheat oven to 180 deg C for 10mins. Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it.Arrange it in a baking tray with aluminium foil lined.

  5. Bake it for 12-15mins at 180 deg C. Allow it to cool and store them in airtight container.
Eggless Hearty Jam Biscuits Recipe

My Notes:
  • As I reduced the butter and replaced it with curd, the biscuits slightly puffed up, oozing out jam. So in the next batch I applied a very thin layer of jam.So dont add more jam it will surely ooze out.

  • Though the butter is reduced, the crispness is perfect. The only difference I found with reducing butter was that the biscuits started to soften after 3 days. I'm sure it will stay crispy for more time when the orginal mentioned quantity of butter is added.

  • I used mixed fruit jam, you can use your favorite flavour of jam. But mixed fruit went well with the custard powder flavour.
Eggless Hearty Jam Biscuits Recipe
I am sure this is a kid pleaser as my lil one enjoyed it to the core. Though she first licked only the jam, later she liked the taste of the biscuits too.
Written by: SHARMILEE J
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Thursday, February 10, 2011

Oats Dosa Recipe | Instant Oats Breakfast Recipes

Oats Dosa Recipe
I love rava dosa and that was the main reason I tried oats dosa in that style. I still am not very confident in making rava dosa because of the spreading method so was skeptical about this oats dosa but to my surprise, it came out very well after trying with 2-3 dosas and obviously meet my expectation. So now I can confidently try rava dosa :)
Oats Dosa Recipe

Oats Dosa Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfst | Recipe Cuisine: South Indian

Oats - 1 cup
Rice flour - 1/4 cup heaped
Rava -1/4 cup
Jeera - 1 tsp
Onion - 1 chopped finely
Green chillies - 1 finely chopped
Pepper powder - a pinch [optional]
Oil - as required
Salt - to taste
Water - as required


  1. Dry roast oats for 3-5 mins till a nutty aroma comes and the color of oats slightly changes. Allow it to cool down then powder it finely.Add little oil and saute the onions,green chillies for 2mins.
    How to make oats dosa - Step1
  2. In a mixing bowl-Add oats powder, rice flour, rava, jeera, onion, green chillies, pepper powder, salt and mix well.Add water and make a thin batter like rava dosa batter.Heat the dosa tawa, take one laddle of batter and drizzle it from the corners and finishing off in the middle like we do for rava dosas. There will be holes seen as in the pic. Drizzle oil, allow it cook till golden brown and turn over to other side, leave it to cook then transfer to the serving plate. Enjoy ur crispy oats dosa hot.
    How to make oats dosa - Step2
After 2 trials I adjusted and made the oats dosa close to the style of rava dosa. The result was crispy dosas do try it out for yourself. Since the day I tried this oats dosa, its regular on our menu atleast once a week it is sure a better alternative to the usual oats porridge.

Serve with idli podi or sambar. I like it with idly podi / molaga chutney.
Oats Dosa Recipe

My Notes:

  • Just drizzle only a thin layer of the batter dont spread it , else you will not get crispy dosas.
  • Make your batter very thin so that pouring is easy enough.
  • You can dry roast oats, powder it and store it in advance so that its very helpful during our morning hurry burries.
Oats Dosa Recipe
Written by: SHARMILEE J
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Wednesday, February 9, 2011

Vendakai More(Mor) Kuzhambu / Okra Buttermilk Curry

I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my mother. I wanted to have it in my site for future reference so thought to share it here. I like this curry anytime, its quick and tasty with rice.
Vendakai Mor Kuzhambu Recipe
  • Sour curd - 1 cup
  • Okra - 4 to 5 chopped into 1 inch pieces
  • Turmeric powder - 1 tsp
  • Salt As needed
  • Curry leaves - few
  • Oil - 1 tsp
To Roast and grind to a paste:
  • Urad dal - 1/2 tsp
  • Jeera - 1/2 tsp
  • Channa Dhal - 1 tbsp
  • Red chillies - 1
  • Coconut - 1.5 tbsp
To Temper:
  • Mustard -1 tsp
  • Curry leaves - few
  • Oil - 1/2 tsp
  • Hing - a pinch
Vendakai Mor Kuzhambu Recipe
1. Dry roast the ingredients under 'to roast' till golden brown and grind it to a fine paste with little water.
Vendakai Mor Kuzhambu Recipe2. Heat a tsp of oil in a kadai and saute okras till the stickiness is gone. Sprinkle little water and cook the okras until slightly soft. Dont make it soggy. Heat oil in a kadai, add the items under 'to temper' and add it to curd.
Vendakai Mor Kuzhambu Recipe
3. Then add the grinded paste,curd and little water as per the desired consistency and mix well.
Vendakai Mor Kuzhambu Recipe
Then add turmeric powder, cooked okras and allow it for one boil not more than that. When bubbles start appearing, switch it off.
Vendakai Mor Kuzhambu Recipe
Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu :) It tastes divine when the vadais are nicely dunk in the curry.

My Notes:
  • The pale yellow color comes only after the curry boils so dont add more turmeric powder than the mentioned quantity.Also adjust red chillies according to your spice level.
  • You can add any cooked vegetable of your choice : Chow chow, Sepankizhangu or even methu vadai.

Vendakai Mor Kuzhambu Recipe
    Written by: SHARMILEE J
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