28 March 2012

Broken Wheat Idli (Wheat Rava Idli)


  • 1/2 cups broken wheat
  • 1 cup yogurt, preferably sour
  • 1 tbsp grated coconut
  • 1 tbsp grated carrot
  • 4 - 5 stalks coriander leaves, finely chopped 
  • curry leaves
  • 1 tsp mustard seeds
  • 1 tsp urad dhal
  • 1 tsp channa dhal
  • Cashews, optional
  1. Dry roast broken wheat and mix with yogurt.
  2. Heat oil, add seasonings, fry well and add to the mixture.
  3. Add vegetables, coriander and curry leaves. Mix thoroughly.
  4. Pour into greased idli plates over cashews and steam for 10 minutes or until cooked.
  5. Allow to cool and remove.

27 March 2012

Banana Idli


  • 1 cup semolina 
  • 4 ripe bananas
  • 1/4 cup grated coconut (can add more to taste)
  • 1/2 cup jaggery / brown sugar (can add more to taste, I used more than 3/4 cups)
  • Salt, a pinch
  • 1/2 tsp baking soda
  • cashews, optional
  • Dry roast semolina till the favour is given out.
  • Mash bananas and add all the ingredients.
  • Mix well and add some water to bring it to idli batter consistency.
  • Grease idli plates, place cashews in each, pour batter and steam for 10 to 12 minutes or until cooked.
  • Serve hot.
The idlis came out well and I loved them! Try them and leave your comments!

23 March 2012

Chettinad Eral Varuval - Prawn Fry


  • 500g prawn, cleaned and deveined
  • 25 - 30 nos. pearl onions, chopped
  • 15 nos. small pearl onions, whole
  • 3 tomatoes, diced
  • 1 tbsp ginger-garlic paste
  • 15 small garlic cloves
  • 4 green chillies, slit
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • Curry leaves, handful
  • 5 stalks cilantro, finely chopped 
  • 1 tsp chilli powder
  • 3 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Oil (I used olive oil)
  1. Heat oil in a pan, splutter mustard seeds. Add cumin and fennel seeds and half the curry leaves.
  2. Add onion, garlic cloves, ginger - garlic paste and green chillies. Fry till golden brown.
  3. Add tomatoes and all the powders. Add salt, cover and cook till the tomatoes are mushy and the mixture is a thick lump.
  4. Saute another 4 minutes till dry and chunky. Add prawn and cook 2 minutes.
  5. Remove lid and fry for 4 - 5 minutes. Add remaining curry leaves, cilantro and fry till masala turns brown and dry. Switch off and serve.

Thoothukudi Kozhi Chukka Varuval (Tuticorin Chicken Dry Roast)

This is an authentic dish from Thoothukudi, the land of V O Chidambaram Pillai (கப்பலோட்டிய தமிழன்)! This recipe is from Aha Enna Rusi on Sun TV.

Serves 4

  • 1/2 kg boneless chicken
  • 2 large onion, finely diced
  • 1 1/2 tsp chilli powder or as required
  • 1 tsp garam masala powder
  • 1/2 tsp clove powder
  • 1 tbsp ginger - garlic paste
  • Curry leaves, handful (Optional)
  • Salt to taste
  • Oil (I used olive oil)
  1. Heat oil in a pan, add onions and saute till golden brown.
  2. Add chicken and saute till cooked. Add oil as required.
  3. Add all the powders and then ginger garlic paste. Blend well and simmer for 10 minutes. 
  4. Add curry leaves and continue to fry till dry and roasted well.
  5. Switch off and serve with rice and sambar or kaarakuzhambu.
The curry leaves are my addition. They have added a lot of flavour to the dish. I had it with coconut rice. A perfect combination I should say!

21 March 2012

Vermicelli Idli

  • 2 cups vermicelli (semiya) 
  • 1 cup semolina (rava)
  • 2 cups yogurt
  • Baking soda, a pinch
  • 1 tsp mustard seeds
  • 1 tsp split Bengal gram 
  • 1 tsp black gram
  • 10 - 12 curry leaves, chopped
  • Asafoetida, a pinch
  • Cashews
  • Salt to taste
  • 1 small carrot, grated
  • 1/2" ginger, grated
  • 2 green chillies, finely chopped
  • 5 - 6 stalks coriander, finely chopped

  1. Mix together vemicelli, semolina, salt and baking powder.
  2. Add yogurt to form a thick batter. (Batter should be thicker than idli batter). Add 1 to 2 tsps of water.
  3. Heat oil and season with mustard, split Bengal gram and black gram. Fry till golden brown. Add curry leaves and asafoetida.
  4. Add this to the batter and mix well. Add all the vegetables.
  5. Let it stand for 15 to 20 minutes.
  6. Grease idli plates, place cashews in each, pour in batter and steam for 12 minutes or until cooked. Let cool for 5 minutes and serve with coconut or tomato chutney.
The idlis came out pretty well. My lunch tomorrow!

18 March 2012

Beef Mince and Potato Bake

From http://www.menupages.ie/Recipes/easy_food_cookbook/RecipeDetail.aspx?recipeId=547

  • 250g beef mince
  • 3 large potatoes, peeled
  • 1 onion, chopped
  • 1/2 tbsp tomato puree
  • 3 medium tomatoes, chopped
  • 60 ml beef stock
  • 1/2 cup grated cheese
  • 1/2 tbsp oil
  1. Boil potatoes with salt until tender. Drain and cool. 
  2. Preheat oven at 180 degrees C.
  3. Heat oil in a pan and fry onion until soft. Add mince and fry until browned. Add puree, chopped tomatoes and beef stock and bring to a boil. Simmer for 10 - 15 minutes. Season with salt and pepper.
  4. Cut the potatoes into thin slices. Spoon a layer of mince into an ovenproof dish. Arrange a layer of potatoes on top and cover with a layer of mince. Repeat and end with a layer of potato.
  5. Sprinkle grated cheese on top and bake for 30 minutes until golden brown.

17 March 2012

Kaadai Varuval - Quail Fry


  • 2 quails
  • 2 tsp chilli powder
  • 1 1/2 tsp pepper powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp garam masala
  • 2 tsp ginger - garlic paste
  • Curry leaves, a handful
  • Oil for shallow frying
  • Salt to taste
  1. Clean quail and make incisions with fork.
  2. Make a paste with ginger - garlic paste and all the powders, adding a little water.
  3. Marinate quail with the ground paste and set aside for 2 - 3 hours.
  4. Heat oil, add curry leaves and shallow fry quail till browned on all sides.
  5. Remove excess oil in a paper towel and serve.

Channa Idli

Recipe from Aval Vikadan

  • 2 cups brown chickpea
  • 1 tsp fenugreek
  • 2 tbsp urad dal
  • 1 tsp whole pepper
  • 1 tsp whole cumin
  • 2 tbsp chopped cabbage
  • 2 tbsp peas
  • 2 tbsp beans
  • 2 tbsp diced onions
  1. Soak chickpea, fenugreek, urad dal for 4 hours.
  2. Grind with pepper, cumin and salt. Let stand for 2 hours.
  3. Add all the vegetables, pour into idli moulds and steam for about 12 to 15 minutes, cool and then serve with spicy chutney

Rava Idli

  • 2 cups semolina 
  • 2 cups yogurt
  • 1 1/2 cups grated carrot
  • 1 tsp ginger, grated and crushed
  • 3-4 green chillies, finely chopped
  • 4-5 stalks of coriander, finely chopped
  • 4 tbsp grated coconut
  • 2 tsp mustard seeds
  • 2 tsp channa dal (split chickpea)
  • baking soda, a pinch
  • cashews
  • Salt to taste

  1. Roast semolina until the aroma comes out.
  2. Heat oil and splutter mustard seeds, add ginger, green chillies and channa dal and fry for some time. 
  3. Switch off, add semolina and mix well. Add all the other ingredients except cashews and mix well. Let it stand for 30 minutes.
  4. Grease an idli stand and place some cashews in each mould. Then pour the mixture and steam for 12 to 15 minutes.
  5. Serve hot with mint and coriander chutney.
Note: Makes about 24 idlis

Kushboo Idli


  • 2 cups idli rice ( kaar arisi)
  • 1/2 cup sago 
  • 1/2 tsp urad dal
  • 1/2 tsp fenugreek
  • baking soda, a pinch
  • Salt to taste
  1. Clean and soak rice, urad dal and fenugreek together and sago separately for 4 hours.
  2. Grind the soaked ingredients together, add salt and allow to ferment for 12 hours or overnight.
  3. Add baking soda, mix well, pour into idli moulds and steam for 8 - 10 minutes.
  4. Serve hot with tomato chutney. 

I was looking out for vegetarian tiffin recipes as I'm now in a Jain school. It was then that I came across varieties of idlis and this was one such recipe. I don't know the reason behind the name, but the idlis did come out fluffy because of the sago.

Beef, Mushroom and Corn Lasagne

  • 250g beef mince
  • 20g butter
  • 1/4 cup flour
  • 1 cup milk
  • Olive oil
  • 1 leek, sliced thinly
  • 3/4 cup frozen corn kernels
  • 100g button mushroom
  • lasagne sheets as required
  • 1/4 cup grated block cheese 
  • 1 cup grated mozzerella cheese
  • 1/4 cup cream
  • salt and pepper to season

  1. Melt butter in a pan. Add 2/3 of the flour. Cook until bubbling. Add milk slowly, stirring until smooth. Allow to boil and cool.
  2. Preheat oven to 180 degree C. Grease a tray.
  3. Heat oil in saucepan, add leaks and cook until tender. Add remaining flour and cook for 1 minute. Add mince and cook until browned. Add mushroom, corn and cream. Bring to boil. Reduce heat and cook for 3  minutes or until thickened. Season with salt and pepper. Cool.
  4. Spoon a little chicken mixture into tray. Top with lasagne. Spread chicken mixture over top. Sprinkle with some mozzarella cheese and then some block cheese. Repeat layers finishing with lasagne. Spoon over white sauce. Top with the remaining mozzarella and the block cheese.
  5. Bake uncovered for 30 - 35 minutes or until lasagne is tender and the top is golden.
You can substitute beef mince with chicken mince and call it Chicken, Mushroom and Corn Lasagne.

Madurai Muniyandi Vilas Style Nattu Kozhi Kuzhambu

Ingredients 1 - for dry grinding:
  • 6 dry red chillies
  • 2 tbsp coriander seeds
  • 1 tsp raw rice
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds 
  • 1 tsp poppy seeds
  • 1 tsp fried grams
  • 1/2" cinnamon stick
  • 2 cloves
  • 1 cardamom
  • 1 tsp dry coconut flakes
Ingredients 2:
  • 1 lb naatu kozhi / country fowl 
  • 2 onions, finely chopped
  • 1 tomato, chopped
  • 1 green chilli, finely chopped
  • 4 cloves garlic, crushed
  • 1" ginger, crushed
  • 1/2 tsp turmeric powder
  • 2 tbsp coconut paste
  • 2 bay leaves
  • 2 dry red chillis (for tempering)
  • 1/2 tsp mustard seeds
  • 2 tbsp oil
  • 10 curry leaves
  • salt to taste
  • 2 stalks coriander leaves, chopped, for garnishing
  1. Dry roast all ingredients in table 1 until slightly brown. switch off, cool and grind to a fine powder.
  2. Heat oil in a pan, toast bay leaf and curry leaves and splutter mustard seeds. 
  3. Add chopped onions, green chillies, crushed ginger and garlic. Fry till slightly browned. Add tomatoes and cook for a minute. 
  4. Add the cut chicken pieces, cover and cook 3 minutes. When meat turns white, add turmeric and ground powder. Fry till masala browns well, add salt and continue to stir.Add one cup water and pressure cook it.
  5. After pressure is released, add coconut paste. Allow to boil. Garnish with coriander and switch off.
The meat of country fowl is usually tougher than that of broiler chicken. But a small 1 1/2 lb naatu kozhi (before it starts laying eggs) is usually tender. So it is important not to overcook the meat.

Kaadai Roast

Recipe is my own experiment - came out quite well!


  • 4 nos. quail
  • 1/2 coconut
  • 10 driy red chillies
  • 1 tsp whole pepper
  • 1 tsp whole cumin
  • salt to taste
  • Curry leaves, one handful
  • 3 tbsp oil, for shallow frying (I use olive oil and it tastes very good)
  1. Clean quail, smear with turmeric and rinse it. Make incisions with fork.
  2. Make a paste with coconut, dry chillis, whole pepper and whole cumin.
  3. Marinate quail with paste and salt and set aside for 2 - 3 hours.
  4. Heat oil in a pan, add curry leaves and shallow fry till browned on all sides.