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Monday, October 31, 2011

Fish Pakora

This tasty-treat is a mouth-watering Snack Recipe - given esp for Fish Lovers here.U can have it as an accompaniment or teatime snack.In this recipe,Fish pieces are deep or shallow-fried with spices and with gramflour coating.U can try this recipe with Chicken,Prawns and Sausages and with loads of Vegs of Ur Choice.Very tasty teatime recipe this is.Enjoy Ur Teatime and BonAppetit!.

Fish Pakora - Fish pieces shallowfried with spied gramflour coating

    150 gms boneless good Fish pieces - cut into bite sized strips
    1/2 tsp chilli powder
    5 tbsp Aachi bajji bonda mix powder or plain besanflour(kadalai maavu) with 1/5 tsp asafoetida powder
    1/2 tsp garam masala powder
    1/4 tsp salt
    50 ml water
    1/4 tsp cuminseeds
    few coriander leaves-optional
    3 curry leaves - optional
    200ml refined oil

    1.Mix chilli powder,cumin seeds,garam masala powder,salt and 50 ml water with Aachi Bajji bonda mix.
    2.Add the Fish pieces in gramflour batter(add curry and coriander leaves if U want).Mix it well so that no lumps should form.
    3.Heat oil in the frying pan .Put the chicken pieces in  boiling oil and shallow fry on bothsides,till golden brown. Similarly make all the pakoras.
    4.Hot and fresh Fish Pakoras are now ready to be served with tomato ketchup and Coconut Chutney.

Healthier Option:(Microwave Recipe)

Microwave the masala-flour coated Fish pieces(Step 2) for 3 mins on High(the batter shd be thick) and then stop and apply or brush little oil over the pakoras and M/W on High for 2 mins.Then pause and Medium High for 4-5 mins.That's all!.This timing is for 100 gms Fish pieces.

Coconut Chutney:
3 tbsp grated coconut
1 sambar onion
1/2 garlic pearl
1 big green chilli
1/4 tsp salt
1.Mix all the ingredients and grind it into a smooth paste with 50 ml water.Serve it with Fish Pakoras.That's all!.

U might also like:

Spinach Pakora
Cashew Packoras
Roasted Cashewnuts (Microwave Recipe)
Mutton Spicy Vada (Muttonkari Vadai)
Achappam or Rose Cookies or Achu Murukku
Caramelized Potato Wedges
Potato Chickpeas Cheesy Kebab
Cheese Triangles
Sweet Squares
Uzhunthu Kazhi (Uraddal Sweet)

Cabbage Chutney

U might have heard abt Cabbage Raita or Coleslaw done with grated cabbage.Chutney can be made too.I learned this recipe from my Mother-In-Law,Mrs.Creda Isaac(an expert cook herself) when I got married - 15 years ago.This chutney recipe is given here as today's Healthy recipe.This chutney is tastier and healthier than coconut chutney.Trust me,it is very easy-to do too.This Chutney will appear on our Dinner Table whenever we needed a variation on tastematch.Can be done in 5 mins time and this serves 4 nos.U can do this as thick Chutney(Thogaiyal ) also.Serve this Cabbage chutney with idli,Dosa, Vada, Bajji,Bonda and other Indian Breads etc.Enjoy Easy Cooking at home.Enjoy Ur Meal!.BonAppetit!.

Cabbage Chutney - Very tasty chutney made with cabbage
    100 gms cabbage - grated
    2-3 big green chillies
    gooseberry size tamarind(optional)
    2 tbsp grated coconut or split besandal(pottu kadalai)
    2 whole red chillies
    1/2 tsp mustard seeds
    1/2 tsp split urad dhal
    2 tsp chopped sambar onions
    few curry leaves
    2 tsp + 1 tsp refined oil
    1 tsp salt or needed

    1.Heat 1 tsp oil in a kadai and saute grated cabbage for 2 mins on good flame.
    2.Allow it to cool.Grind it with green chillies, tamarind (optional),salt and grated coconut or split besandal(pottu kadalai) to a fine paste with 50ml water and then add 200 ml mixer-grinder jar washed water.
    3.Heat the remaining 2 tsp oil in the same kadai and saute mustard seeds,split urad dhal,chopped sambar onions and curry leaves.
    4.Add this seasoning to the ground cabbage chutney.
    5.Serve this Cabbage chutney with Idli,Dosa and other Indian Breads etc.

U might also like:

*Cabbage Paruppu Thoran
Cabbage Carrot Poriyal
Raisins Chutney

Sunday, October 30, 2011

Vanilla Sweet Murukku

Sometimes addition of few ingredients may yield new taste or flavor to a dish or snack.This is a sweeter variation of our traditional tea-time snack Murukku and done with Refined flour Mixed with sugar and vanilla essence.U can also try this recipe with wheat,Ragi,Rice,Besan,Health flour-mix(Sathu Maavu) or Gramflour etc. Store it in an Airtight container-it can stay good for 3-4 days.Enjoy ur Teatime!.BonAppetit!

Vanilla Sweet Murukku - Vanilla-flavored Sweet Murukku made with maidaflour


    1 cup maida or refined flour
    60 gms sugar - powdered
    1 tsp vanilla essence
    1 tbsp white sesame seeds (optional)
    a pinch of salt
    3 tbsp butter
    Needed warm water
    400 ml refined oil for frying


    1.Sift it once with sugar and refined flour.Mix it with butter,sesame seeds(optional) and a pinch of salt.
    2.Sprinkle enough warm water over it and add vanilla essence and Mix well.knead it like a smooth chapati flour.     3.Heat oil in a non-stick kadai and take small orange-sized dough and put it over the muruku- mould (Round or Star Shaped Murukku Plate ) and press or squeeze it.Deep fry them till golden brown.
    4.Repeat the same with the remaining dough using the same Murukku apparatus(which looks like stringhoppers apparatus).
    5.Tasty Vanilla Sweet Murukku is ready to be served.

Kadai Fish Masala

This kadai Fish masala is done with Fish pieces curried with sauteed and freshly ground Spicy Kadai masala.U  can try this recipe with Chicken, Mutton,prawns,beef(veal),Paneer, Mushroom and with loads of other vegetables.This needs 18-20 mins cooking time and serves 4 nos.Hope ur family enjoy this aromatic Kadai Fish Masala and its fine taste.They will prefer relishing it more if U try it at home once.It can be served hot with Indian Breads or Bread slices or Fried Rice.Enjoy cooking at home. Enjoy ur meal.Bon Appetit!.

Kadai Fish Masala
300 gms any good fish pieces cleaned well with 1/4 tsp turmeric powder and a pinch of salt
2 tsp coriander seeds
5 redchillies
5 pepper corns
1/4 tsp cumin seeds
1/2 tsp saunf seeds
1 clove
1 cardamom
1 cm cinnamonstick
1 cm size ginger
2 garlic cloves
1 big tomato
2 tbsp tomato puree
1 medium sized onion
1 tsp lemon juice
1 tbsp chopped coriander leaves
3/4 tsp salt
1 tbsp refined oil


1.Dry roast the coriander seeds,saunf seeds,red chillies, peppercorns,clove,cardamom,cinnamomstick and cumin seeds for a min and turn off the flame.When it is warm, dry-grind it  into a fine powder.Keep it aside.
2.Grind onion,tomato,ginger and garlic together into fine paste again.Keep it aside.
3.Heat  2 tsp oil in a kadai and saute curry leaves,the onion-tomato paste and Stir-cook till it becomes half the quantity,add the ground masala and saute it for 3 mins.
4.Add the cleaned fish pieces,tomato puree,250 ml water and salt and allow it to boil till oil separates on top for 12 mins on medium-flame.
5.Garnish with chopped coriander leaves and Sprinkle lemon juice and turn off the flame.
6.Serve it hot with Indian Breads or Bread slices or Fried Rice or steamed rice.

Pineapple Noodles Kesari

This is one of the easiest Dessert - can serve in 6 mins time  when some unexpected Guests arrive ( Noodles Payasam comes first).This can also be called as coloured Sweet Noodles Upuma - a South Indian speciality - very easy to do Sweet or Dessert using ghee-roasted Noodles.The same recipe can be done with Semolina, Vermicelli,pulsed pasta,Bread pieces etc.It can be tried as Noodles Kesari (without Pineapple) and served after a filling meal as a Dessert or at teatime or Enjoy Easy cooking at home.Bon Appetit!.

Pineapple Noodles Kesari

100 gms Noodles -crushed fine like vermicelli
100 gms sugar - if needed add 10 gms more
few ghee roasted cashewnuts
2 tbsp ghee
3 pineapple slices(2 slices pulsed fine and 1 slice chopped fine)
350 ml water
a pinch of yellow food color
a drop of pineapple essence

1.Heat 1 tbsp ghee in a Kadai,add the crushed noodles and ghee-roast it for 40 secs.Leave it aside.
2.Heat 1 tsp ghee again in the same kadai and  ghee-roast the chopped cashews for 20 secs.
3.In a thick bottomed kadai, add  ghee,350 ml water( measure),pineapple chunks,food colour,essence and 2 tsp ghee.Mix this well till it begins to boil for a  min on good flame.
4.When water begins to boil,add ghee-roasted noodles,sugar and the pulsed pineapple and stir-cook for 4 mins till it gets done.
5.Add the ghee-roasted cashewnuts and Sprinkle 1 tsp ghee on top.Mix this well.
6.Serve it hot as an evening snack or chilled as a Dessert after a filling Meal or a sweet for unexpected Guests.(If needed add 50 ml water more - shd not be dry).

U might  also like:

Semolina Kesari
Pineapple Rasgulla
Noodles Payasam
Pineapple Drops
Veg (Stuffed) Noodles Idli

Saturday, October 29, 2011

Vada Pav

This recipe helps you serve the typical North-Indian Vada Pav(North Indian Burger) right at your Dinning table  for ur family or expected Guests.U can even try a Burger type variation of Vada Pav - with Cheese spreads,onion slices,cucumber slices,tomato slices,grated paneer,lettuce leaves besides the usual vada and red-peanut chutney or green chutney spreads.Very tasty and easy preparation of this original recipe is given here to try at home.BonAppetit!(Enjoy!).

Vada Pav - Toasted Pav buns stuffed with Vada,red chutney and chopped onions
For the Vada:
1 cup besan flour
1 tsp corn flour
1 tsp salt
a pinch of cooking soda
a pinch of asafoetida powder
needed water
200 ml refined oil-for deep-frying the vada
1/4 tsp ginger paste
1/4 tsp garlic paste
1 g.chilli -pasted fine
1/5 tsp garam masala (or) 1/5 tsp good chat masala
1/5 tsp cumin powder - optional
1 medium sized potato - boiled and mashed after peeling
1 tbsp chopped coriander leaves
1/2 tsp salt - to taste

For the Pav and red-peanut chutney:
8 ready-made Pav buns
Needed butter- to toast the pavs
1 onion-finely chopped
50 gm roasted and peeled peanuts
1 small garlic clove
4 red chillies
2 tbsp olive oil
salt - to taste
1/5 tsp good chat masala

For preparing the Vada:
1.Heat 1 tbsp oil in a kadai,add ginger paste,garlic paste,green chilli paste,mashed potato,garam masala or chat masala,crushed cumin powder,coriander leaves and salt(one by one) and saute this for 7-8 mins
till all blends well and the raw smell of the masala diminishes.Turn off the flame and keep this aside.
2.Dissolve 100gm beasan flour,corn flour,garlic paste, salt,cooking soda and 1/5 tsp asafoetida in needed (like Bajji batter) water with no lumps.
3.Heat 200ml refined oil in a non-stick kadai.Now,shape round and flatten the potato mixture and dip it in the
besan flour mix and deep-fry in oil till golden brown.Similarly do all the vadas.

For serving the Pav:
1.Brush the pavs with butter and toast them in a tawa on both sides.
2.Prepare the peanut-red chutney grinding the peeled peanuts with red chillies,salt,garlic clove (small),olive oil and chat masala to a fine paste using a blender.
3.Chop the onion finely.
4.Serve the toasted pavs by rubbing a thick layer of peanut-red chutney, then spread little chopped onion and place one vada inside and close the Pav.

U might also like:

Potato Riceflakes Upuma (Batata Poha)
Chennai Vadai Curry
Chennai Curd Vadas
Keema Pav Bhaji Masala
Keema Poha Biryani
Puri Potato Masala
Samosa (with-sprouted-moongdal-masala)
Lemon and Curd Noodles

Chennai Vadai Curry

This dish is a popular street-food item of Tamil Nadu(the best combination for Aappam,Dosa and idli in Chennai). U can try it for variation instead of routine Chutney,sambar and Idli chilli powder.This dish gets tastier as time goes by as it gets soaked in the curried masala and becomes the best tastematch for Indian Breads.The preparation is somewhat like Paruppu Urundai Kuzhambu,except the addition of tamarind pulp.Enjoy Cooking at home.BonAppetit!.

Chennai Vadai Curry - Vada soaked in coconut curried-gravy


    1 Onion - finely chopped
    1 tomato - finely chopped
    1/2 tsp cumin seeds
    1 tsp ginger-garlic paste
    2 tbsp tamarind pulp or 1 tp lemon juice
    1/4 tsp turmeric powder
    1 tsp chilli powder
    1/2 tsp coriander powder
    3/4 tsp salt to taste
    3 tbsp grated coconut
    1/2 tsp garam masala
    1/2 cm cinnamon stick
    1/2 clove
    1/5 tsp saunf
    1 tbsp refined oil
    250 ml water

For making Vada:
    1/4 cup gram dhal
    1 tbsp toor dal
    2 Red chillies
    1/4 tsp saunf
    1/4 cup chopped onion
    few Coriander leaves and curry leaves
    1 tsp salt
    250 ml oil for  deep-frying


    1.Soak the dals for 30 mins and grind coarsely with the chillies,saunf and salt(without adding water).
    2.Mix the chopped onions, curry leaves and the coriander leaves with the batter.
    3.Do 7- 8 goosebery sized balls and flatten it.Deep fry in oil till sides turn little brown.(Healthier option: Pour the batter in an oil coated idli plate and steam them for 12 mins).
    4.Let it cool for some time and then cut it into small pieces.keep it aside
    5.Grind the coconut with 1/2 cm cinnamon stick,1/2 clove,1/5 tsp saunf and 50 ml water and keep it aside.
    6.Heat oil in a pan,fry the chopped onions,cumin seeds,curry leaves,ginger-garlic paste and chopped tomatoes till tomatoes begin to melt.
    7.Saute it adding chilli powder and coriander powder for 2-3 mins
    8.When the oil floats on top,add the coconut masala,turmeric powder,salt and 250 ml water and cook it for 3 more mins.
    9.when oil begins to separate,add the vadai pieces and coriander leaves and cook for 5 more minutes.Turn off the flame.
    10.This Gravy will become soggy and tastier with time.Serve this vadai curry with Appam or Dosa or idli.

U can add 2 tbsp tamarind pulp in step 8 (before adding the coconut masala) and cook it for 3-4 mins.
Or U can add 1 tsp lemon juice in step 9 (before turning off the flame)

Greens Corn Stirfry(a Microwave Recipe)

We need to try variations in Greens preparation since it has been done almost daily.This Greens-Corn Stirfry is a tasty and healthy side-dish and is served as the Healthy recipe of the Day.This needs 10 mins microwave cooking-time.This stirfry is the best taste-match for Steamed Rice with Sambar,Kara Kuzhambu or Variety Rices or Chapatis.Enjoy Easy Cooking at home. Enjoy ur Meal!. BonAppetit!.

Greens-Corn Stirfry - Chopped greens and corn cooked with spices in oil
    3 cups chopped Greens(Spinach or sirukeerai) leaves-clean well before chopping
    1/2 cup fresh Sweet Corn Kernels - soaked in water for 10 mins
    1/2 cup finely chopped onions
    1/2 tsp cumin seeds
    1/2 tsp mustard seeds
    1 tbsp grated coconut - optional
    3 whole red chillies
    3/4 tsp or salt to taste
    3/4 cup water
    few curry leaves
    few coriander leaves
    1 tbsp refined oil


    1.Take a microwave-safe bowl.Add refined oil,chopped onions,whole red chillies,cumin seeds,mustard seeds and curry leaves.
    2.Microwave this on high for 1 1/2 mins.Take the bowl out.
    3.Add all the other ingredients except grated coconut including 100 or 120 ml water and Microwave(High) this for 5-6 mins.
    4.Take the bowl out after 5-6 mins and mix the mixture well.
    5.Again microwave this on high for 2-3 more mins or till water runs dry.
    6.Take the bowl out and mix grated coconut with the Greens-corn stir-fry and Microwave it for a min on Medium-high.
    7.Serve this  Greens-Corn Stir-fry hot with Steamed rice and sambar or Kara Kuzhambu or chapatis.

U might also like:
Potato Pepper Stirfry
Bittergourd Stirfry
Carrot Masala (Stirfry)
Cabbage Carrot Stirfry
Carrot Paruppu Usili
Ladiesfinger Egg Stirfry
Broadbeans Stirfry
Jackfruit Seeds Stirfry
Egg Capsicum Stirfry
Tuna Masala Stirfry
Dry-fish Onion Stirfry

Friday, October 28, 2011

Spicy Honey Banana( a Microwave Recipe)

When I was Young,my Mom used to give grated ginger soaked in honey(soaked for 12 hours atleast) once a month.It was that days' Digene for Us.Awesome taste if it,made me eagerly wait for the next-month turn.This is the base recipe today - with few ingredients added more.U can have it once a month( but avoid it if U r Pregnant).It can be done in 5-6 mins but  ginger and spices should get-soaked in honey for 2 hours.This serves 4 nos.Elders say that this Honey Banana  Spices spiked mixture will speed-up digestion.Enjoy!.

Spiced Honey Banana


2 Red bananas
60 ml honey
1 tsp grated ginger
3 peppercorns -crushed with the back of the spoon
1 clove -  crushed       
4-5 fennel seeds -  crushed


1.Soak grated  ginger,crushed peppercorns, fennel seeds and clove in honey and mix it well.Keep it aside for 2 hours.
2.Transfer this honey mixture to a Microwave-safe bowl.Microwave it on High for1  1/2 mins.Take it out Mix it well and Microwave it on Medium high for another 3 mins.
3.Meanwhile,Chop  the red bananas into bite sized pieces.Add it to the honey bowl and mix it well.
4.Microwave it on high for 1 1/2 mins on High.Don't Over-do it .Mix it well.
5.Serve it warm in 4 separate Serving Bowls.Thats all.

U might also like:
Wheat Soup
Peppered Turmeric Milk
Garlic Milk
Uzhunthang Kazhi (Uraddal Sweet)
Bran Rice Porridge(Bran Rice Water or Kanji)

Brinjal in Coconut Sauce

Very easy Brinjal Gravy recipe is given here to try at home.This is no special but simple and done with no red chilli powder.It can be served with all Indian Breads.U can even try this recipe with mushrooms,Capsicum, Garlic, Ginger,Drumsticks,Ladiesfingers and Boiled eggs.This can be done in 15 mins time and serves 4 nos.Enjoy Ur Meal!.BonAppetit!

Brinjal in Coconut Sauce - Gravy made with Brinjals

    5 medium sized Brinjals - cut into bite size pieces
    15 shallots(small Onions)-cut into halves
    1 tsp ginger-garlic paste
    a pinch of asafoetida powder
    1/2 tsp cumin seeds
    1 tsp mustard seeds
    1/5 tsp turmeric powder
    1/2 tsp freshly ground pepper powder
    1/4 cup thick tamarind pulp- extract of gooseberry size tamarind
    3 tbsp grated coconut (pasted fine with 2 green chillies,1/2 tsp cumin seeds,1 sambar onion and 1 tbsp dry-roasted coriander seeds)
    2 tsp refined oil
    3/4 tsp salt
    few coriander leaves
    few curry leaves

    1.Heat oil in a kadai,add mustard seeds,cumin seeds, shallots,ginger-garlic paste and curry leaves.Saute this for 2 - 3 mins.
    2.Add brinjal pieces,asafoetida powder,1/2 tsp fresh pepper powder and turmeric powder.Saute this for 3 mins -stirring it.
    3.Add the tamarind pulp and let it boil till oil separates(for 5-6 mins on good flame).
    4.Add the coconut paste,250 ml water,salt and coriander leaves and let it simmer for 5-6 more mins on medium flame or till oil seperates on top.
    5.Serve this Brinjal in Cococnut Sauce with Steamed Rice and Indian Breads.

U might also like:

Mutton Pickle

This method states a simple recipe to prepare Mutton Pickle.Prefer home-made pickles since it can be done without using preservatives or vinegar in the process.I used lemon juice instead and it can stay good for a week - if properly done and used.Don't worry since the taste of this pickle drives U to finish it in days.U can use it as side-dish on a hectic Day.A handy side-dish for variety rices as well as Veg Gravies.Can be done in 15 -18 mins cooking time.Enjoy Ur Meal!.BonAppetit!.
 Mutton Pickle :

1/4 kg boneless mutton pieces
1 tsp Chilli powder
1 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp cuminpowder
1/2 tsp fennelseed powder
1 tsp freshly ground pepper powder
1 tsp salt
1/4 tsp Cinnamonstick powder
1/2 tsp curry or garam masala powder
1/4 maze powder
1 tsp ginger-garlic paste Cardamom
1/2 tsp fenugreek seeds and 1 tsp mustard seeds (dry roasted for 30 secs and powdered)
few dry Curry leaves
2 tbsp lemon juice
2 tbsp gingely oil
1 tbsp refined oil

1.Marinate mutton pieces with chilli powder,turmeric powder,ginger-garlic paste,1/2 tsp salt and 1 tbsp lemon juice for abt 30 mins and pressure-cook it for 5 mins without adding water.Leave it for 10 mins.
2.Heat both the oils in a kadai and splutter 1 tsp mustard seeds,add the marinated mutton pieces along with the marinade. and fenugreek(powdered with mustard seeds powder) and saute for 2-3 mins on good flame.
3.Add curry leaves,cumin powder and fennelseed powder and saute for 2-3 more mins.
4.Add cinnamonstick powder,garam masala powder and maze powder and saute for 2-3 more mins.
5.Now add the lemon juice,pepper powder and 1/2 tsp salt and mix it well for a min and Turn off the flame.
Leave it to cool(don't cover)
6.This can stay good for a week - if properly stored and used.

U might also like
Gravied Corned Beef
Kolhapuri Mutton Curry
Crispy Onion Mutton Fry
Mutton Potato Kuzhambu
Keema Pav Bhaji Mutton Masala
Pan-fried Mutton
Mutton Seekh Kebab
Mutton Paradox
Easy Mutton Curry
Cauliflower-Keema Stir-fry
Kadai Mutton Masala
Capsicum Mutton Masala
Mutton Keema Biryani

Thursday, October 27, 2011

Pineapple Drops (a Microwave Recipe)

U might have tasted these Pineapple Drops when Young. U can try it at home easily using Microwave Oven. Need 10 mins preparation time and do it well-under 10 mins.Serves 5-6 nos.(U get around 40 drops atleast).U can change the flavors with Vanilla,Rose,Lemon,Orange.. etc and try these drops without adding the Pineapple pulp.Try this easy recipe at home and Enjoy Pineapple Drops any time.BonAppetit!.

Pineapple Drops

175 gms refined flour
(5 tbsp Pineapple Pulp) or 2 pineapple slices pulsed fine without adding water
1/4 tsp baking powder
1/2 tsp pineapple essence
4 tbsp butter
100 gms powdered sugar

1.Sift the flour with baking powder.Mix it well.
2.Cream the powdered sugar and butter till light and fluffy.
3.Fold in the  flour with essence and the pulp and prepare a soft dough.
4.Divide into small-gooseberry sized balls and flatten gently.
5.Line them leaving equal space on a Microwave-safe tray 20 drops at a time and M/W on High for 5-6 mins.
6.Then Microwave them on Medium-High for 3-4 mins.Leave it for a while.
7.Serve it warm anytime or with Tea.

U might also like:

Roasted Cashewnuts (Microwave Recipe)
Potato Chickpeas Cheesy Kebab
Cheese Triangles
Sweet Squares
Uzhunthu Kazhi (Uraddal Sweet)
Baked Cashew Qataef
Caramelized Cashews Tarts
Icecream Fry
Palak Paneer Springrolls
Ginger-Cornflakes Muffins
Coconut Honey Pancakes(Wellawahum)

Bran Rice Porridge(Bran Rice Kanji)

Today Bran Rice Porridge is served freshly as the Healthy recipe of the Day.It can be done in two ways either with boiled Bran Rice or pulsed Bran Rice.Using the first one,U may be over-cooking the Bran Rice in the process(the nutrients may not  be retained).While doing it with pulsed Bran Rice,U will be pressure-cooking the porridge upto 1-2 whistles and serve it with milk or buttermilk or curd or U can have it alone.Can be done in 10 mins time and this serves 3-4 nos.It can be served for breakfast or Dinner weekly once.U can do this Porridge with Oats flakes,wheat granules,ragi(finger-millet) Powder etc,. Enjoy ur Meal!.BonAppetit!.

Bran Rice Porridge:

Bran Rice - 1 cup(Electric Rice Cooker Cup)
1 tsp cumin seeds
1/2 tsp grated ginger
6 whole peppercorns or 2-3 crushed
1/4 tsp salt
800 ml water
1 cup milk or buttermilk or plain low-fat yoghurt(optional)

1.Heat a saucepan and dry-roast the Bran rice for 20-secs on low flame.Leave it to cool.
2.Pulse it 2-3 times till it is coarsely ground.Mix it with 250 ml water with no lumps.
3.Take a pressure pan,measure and add 800 ml water.Let it boil for a min and then add pulsed bran rice mixture and keep on stirring it till it dissolves completely.
4.Add cumin seeds,grated ginger,salt and peppercorns.Mix it well.Pressure-cook it upto 2 whistles.Leave it for 10 mins for the pressure to be released.
5.U can have it alone or serve it with milk or buttermilk or curd.

U might also like:

Wheat Soup
Healthy Grilled Sandwich
Oats Upuma
Peppered Turmeric Milk
Healthy Oats Idli
Coconutmilk Riceflakes(Aval or Poha)
Brown Riceflakes Puttu
Garlic Milk
Steamed Puttu with Spinach and G.Moongdal Masala

Wednesday, October 26, 2011

Coconut Chicken Fry

U can do this Chicken Fry without adding oil.Try this recipe at home to believe it.This easy Chicken fry is done without oil and that goes well with all variety rices including Rasam Sadham.No need to add oil in the process(since the Chicken will get-done in the oil or fat leaving the Chicken).U can use it in Chapati rolls,wraps,sandwiches etc.Can be done well-under 15 mins cooking time and serves 4-6 nos.U can also try it without adding coconut paste.Try this easy-to-do Coconut Chicken Fry at home and Enjoy Ur Meal!. BonAppetit!.

Coconut Chicken Fry - Chicken pieces cooked with spices
500 gm chicken fleshy pieces
1 tsp chilli powder
1/5 tsp turmeric powder
3 tbsp coconut Pasted Coarsely
1/2 tsp garam masala - optional
3/4 tsp ginger-garlic paste
3/4 tsp salt
1 tsp chopped coriander leaves
100 ml water - Don't add more

1.Take a pressure-pan and add all the ingredients,mix them well (including 100ml water and coriander leaves) so that the masala gets evenly spread.
2.Pressure cook upto 4 whistles and leave it for 10 mins for the pressure to be released.
3.After the pressure is released,Turn on the flame and stir-cook till the water runs dry,say for abt 3-4 mins.
4.U will get chicken as if being done in oil.That's all.Serve it hot with Steamed rice or Variety Rices or Indian Breads and Bread slices.
Tips: U can add 1 tbsp(3 tsp) grated coconut(optional) in step Step3 and stir-cook .

U might also like:

Lemon Chicken
Tomato Chicken
Honey Chicken
Cashew Chicken Gravy
Chicken Podimas
Chicken Masala
Tasty Squid Masala
Murgh Masalam
Pepper Chicken Masala
Chicken In Spicy Sauce
Ezy Prawns Masala
Prawns In Spicy Tomato Sauce
Crab Masala

Papaya Halwa(a Microwave Recipe)

Wish U a Very Happy and Delicious Diwali!.Viewers abroad can check this list of  Diwali recipes(here)

This recipe helps U taste ur delicious and festive  moments with a quick dessert in less time and very much available fruit of this season.Papaya Halwa retains its natural flavor,Colour, vitamins and minerals when done.Try this tastefully and  flavor-filled done Halwa using M/W Oven at home and Enjoy.This needs 15 mins cooking time and serves 4 nos.(C ur Microwave Oven Manual before rushing to the the kitchen and adjust the cooking time accordingly cause it varies by 2 - 4 mins sometimes).No need to add flavoring agent,food color and milk or mawa.Use Microwave-safe bowls while trying this recipe. Enjoy ur Meal!.Bon Appetit!.

Papaya Halwa (a Microwave Recipe) - Halwa made with  pulsed Papaya
3/4 kg Papaya - peeled,chopped and pulsed 4-5 times in a mixer grinder to a fine paste with sugar
300 gms sugar
10 cashewnuts-chopped fine
10 kismis -chopped fine
5 tbsp ghee
50ml water - water used to clean the Mixer -Jar  can be used

1.In a microwave-safe bowl, add 2 tsp of ghee and chopped cashewnuts.Mix it well and microwave it on High for 30 secs.
2.Then,add the chopped kismis and mix well and microwave them on High for 20 secs.Take the bowl out and keep it aside.
3.Add the pulsed papaya,2 tsp ghee and 50 ml water(Mixer-jar washed water) to another Microwave-safe bowl and mix well.Microwave this on High for 3+2+2 minutes mix it well after the 3rd and the 5th min adding 1 tsp ghee each time.(till water runs semi-dry)
4.Take out the bowl ,add ghee-roasted cashews and kismis and mix it well.Again,microwave it on High for 2 mins ,pause it after that and add 1 tsp ghee every time and repeat the process 4 times
5.Then,take the bowl out and add 2 tsp ghee on top and mix it well. This halwa should not be too dry.Arrange it in a ghee-greased serving bowl or tray.
6.Very tasty Papaya Halwa is ready to be served after a filling meal or anytime.Enjoy Ur Meal!.BonAppetit!.

Tuesday, October 25, 2011

Baked Cashew Qatayef

Dear Blog Buddies,Warm Diwali Wishes to All.May it bring U the Best in Life with Bright and Blessed Days ahead.With warm wishes and prayers - Christy Gerald.Celebrate Diwali with this list of Sweets and Snacks.Happy and Tasty Diwali Wishes to All.

Qatayef is an Arab dessert ,sometimes called 'Arabic pancakes' and luks-like Arabian Somas or Khatif, served during the month of Ramadan,a sort of sweet dumpling filled with sweet cheese or cream or sugar added nuts and then fried or baked.Qatayef is the name of the batter not refers the dessert.The batter is poured into a round hot plate appears like pancakes and then folded. The pastry is filled with either one of the mixture of  hazelnuts, walnuts, almonds, pistachios,Cashews and raisins with powdered sugar,grated coconut, vanilla extract and cinnamon. It is then deep-fried or baked and served with honey or Corn Syrup.This recipe states U the preparation of Baked Qatayef filled with Cashewnuts.Enjoy Festivie celebrations with home-made snacks and Desserts.BonAppetit!.

Baked Cashew Qatayef
For the Pancakes:
    1 cup refined flour
    1/2 cup luke warm water
    1 tsp suar
    a pinch of salt
    1/4 tsp instant active yeast
    a pinch of salt
1.Dissolve yeast and sugar in water in a small bowl for 10 minutes.
2.In a separate bowl, combine the refined flour and salt.
3.Add the proofed or dissolved yeast and sugar water mixture.Knead well,cover and keep it in a warm area for 30 minutes.
4.Spread it like 4 inch size small puri.Fill in the cashewnuts stuffing and seal the ends.Apply little oil on the sides.
5.Preheat the oven to 360 F and bake it for 15 - 18 mins till the sides turn light brown.
Prepare the Filling:
30gms cashewnuts - pounded
50 gms sugar
3 tbsp grated coconut
a pinch of cinnamon or cardamom powder
1.Combine cashews and sugar well and then add with grated coconut with cinnnamon or cardamom powder.Mix it well.This cashewnuts filling is ready to be used.
For the Syrup:
    1/2 cup granulated sugar
    3/4 cup light corn syrup
    20 ml orange blossom or rose water
    1/4 cup warm water
    1.In a medium saucepan,Dissolve sugar in water and corn syrup.
    2. Bring to a boil, add orange blossom or rose water.
    3. Stir it often to prevent it from  sticking.Stir continuously until it boils and thickens and the sugar is totally dissolved.
    4.Reduce heat and allow to settle till it is ready to use.

Submitting this post to Radhika's  Diwali Special Sweets Event.
 100 Day Global Food Festival hosted by Sizzling Tastebuds.

and and 'Bake Fest' Event hosted by Vardhini's Zesty Palette
U might also like:
Caramelized Cashews Tarts
Chicken Shawarma
Chocolate Stollen
Gingery-Dates Pie
Baked Potato
Icecream Fry
Marshmallow Delight
Palak Paneer Springrolls
Sheesh Kebab Tawook
Coconut Honey Pancakes(Wellawahum)
Prawns Risotto
Ginger-Cornflakes Muffins

Veg-Stuffed Noodles Idli

This easy to do Noodles Breakfast with curried Vegs stuffed inside, can be done and served without much effort in family get-togethers and on special occasions or U can pack it for Lunch too.U may need 15 mins to get it done and this serves 4 nos.U can do it with Non-veg stuffings like Ezy Egg Fry,Spinach Egg scramble, Paneer Tikka Masala, Chicken tikka masala or keema masala.or even try sweet stuffings like dates and grated coconut . It can be served alone or with any Coconutmilk Gravy of Vegs and Non-Vegs or tomato-ketchup.U can  try the same recipe with rice or wheat noodles and vermicelli.Try this breakfast or evening snack recipe at home.Bon Appetit!.

Stuffed Noodles Idli

200 gms Noodles pack
400 ml water

For the Stuffing :
1 carrot - grated
1/2 cup sprouted green moongdal
1 mashed small potato
1 tomato - chopped fine
1/4 tsp salt
1/2 tsp ginger-garlic paste
1 tsp subji powder
few chopped coriander leaves
2 tsp oil
1 onion chopped fine

1.Heat oil in a kadai,add chopped onion,tomato and ginger garlic paste.
2.Stir cook for 3 mins atleast and add  chopped vegs,subji powder,salt,coriander leaves and stir-cook for 4 mins.Keep it aside.
3.Do noodles  with 400 ml water (without adding taste makers) till it is 3/4th done.Turn off the flame.Keep the noodles aside.
4.Heat 1 inch height water in idli cooker.Grease 3 idli plates.
5.Add 4 tsp noodles on each plate and press them little with a spoon.Add 2 tsp veg masala over it.Again add
1tbsp noodles over the masala and seal the ends by pressing with a spoon.Steam-cook for 5-6 minutes.
6.Leave it for a while and serve it hot tomato ketchup

Celebrate Diwali with Sweets and Snacks.Happy and Tasty Diwali Wishes to All.

U might also like:
Stuffed Idiyappam Baskets
Spinach Pongal
Lemon / Curd Noodles
Javarisi(Sago) Upuma
Ezy Veg Noodles
Cheesy Lemon Pasta
Pasta Jalfrezi
Capsicum Pasta
Palak(Spinach) Pasta

Monday, October 24, 2011

Diwali Sweets and Snacks

As Diwali Festivities have started in our neighbourhood, a list of Diwali Feastivities is given here so that U can have(keep) your Family and Friends entertained on the Day of Festive Lights from tomorrow.Wishing U all a Happy Diwali (Festival of Lights)  and May it bring U the Best in Life with Bright and Blessed Days ahead. With warm wishes and prayers - Christy Gerald.

Enjoy Taste-filled Diwali and Safe and Delicious Festive Celebrations tomorrow.

Diwali Sweets:
Mini Jalebi(Jangiri)
Milk Khoya(Paal Khova)
Coconut Dates Laddu
Achu Muruku(Rose Cookies)
Pineapple Rasgulla
Idli Bread Jamun
SweetPotato Stuffed Pozhi
Sweet Potato Laddu
Apple Jalebi
Pathaneer Kanji (Porridge)
Pathaneer Sweet Vivika
Shahi Tukre
Semolina Cake(Love cake)
Semolina Kesari
Apple Fritters
Jackfruit Fritters
Nendhra Pazham Sweet Chips
Sweet Squares
Caramelized White Pumpkin(Petha)
Caramelized Gooseberry
Caramelized Potato Wedges
Caramelized Popcorn
Caramelized Cashews Tarts
IceCream Fry
Uzhunthang Kazhi(Uraddal Sweet)
Ezy Banana Dessert

Halwa Recipes:
Peanut Halwa(Vaer Kadalai Halwa)
Watermelon Halwa
Dates Halwa
Black Halwa(Karupu Halwa)
Jackfruit Halwa
Beetroot Halwa
Pomegranate Halwa
Bread Oats Halwa
Carrot Halwa

Payasam(Kheer or Milky Dessert):

Noodles Payasam
Banana Badham Payasam
Yoghurt Payasam
Wheat Payasam
Rice Flakes Payasam(Aval Payasam)
Orange Kheer
Vermicelli Kheer


Roasted Cashewnuts
Cheese Triangles
Green Moongdal Samosa
Maida Ghee Murukku
Spinach Pakoras
Cashew Packoras
Celery Vadai
Spinach Uzhunthu(Uraddal) Vada
Palak Paneer Springrolls
Beetroot Mutton Kebab
Grilled Green Kebab
Macaroni Pepper Fry
Bread Bajji
Bread Chicken Cutlet
Masala Potato Fries
Chennai Curd(Dahi) Vadas
Sweet Mixer
Ragi Kara Paniyaram
Bittergourd Dal Vada(Pakarkai Vadai)
Peanut Vada(Vaerkadalai Vadai)


Cornflakes Mixer/Caramelized Cornflakes
Spicy and Caramelized Noodles

Cream of Beetroot Soup

This colourful and nutritious Soup is served freshly the Healthy recipe of the Day.Doctors say that this soup makes blood generation easy and make ur skin glow if taken on alternate days-but those who are on Diet pls Excuse.This Soup is deliciously flavored and visually delightful and comforting - if served hot.Begin Each Day with a healthy Soup/Salad and have a Great Day.Enjoy Cooking at home!.Enjoy!.BonAppetit!.

Cream of Beetroot Soup
2 medium sized Beetroots -quartered or chopped
5 tbsp low-fat cream
1 medium sized onion - sliced
2 garlic cloves
1/4 tsp grated ginger
1/2 tsp freshly ground pepper
600 ml water
100 ml white sauce
1/4 tsp salt to taste
1 tsp butter

1.Take a sauce pan,add butter and saute garlic pieces,grated ginger and onion slices.
2.Add beetroot pieces and 400 ml water,wait till it begins to boil.Let it boil for 3-4 mins on good flame.Remove from heat and let it cool.
3.Blend it well and strain it thru a fine sieve.Keep it aside.
4.Bring it to boil 200ml water and add the 100 ml white sauce.Stir it well for a min.
5.Add the beet-puree,1 tbsp cream,salt and pepper and let it simmer for 4 mins on medium flame.Remove from fire.
6.Serve it hot in 4 soup bowls with 1 tbsp cream on top of each Soup bowls and with soup sticks.
For the White Sauce:
1 tbsp refined flour
2 tsp butter
1 tsp white pepper powder
150 ml low fat milk
a pinch of salt

1.Heat butter in a sauce pan add refined flour.saute for 20 secs on low flame.
2.Add the milk slowly and keep on stirring. Keep the flame low and stircook with pepper and salt.

Submitting  this post to 100 Day Global Food Festival hosted by Sizzling Tastebuds.

Sunday, October 23, 2011

Gingery-Dates Pie

This Dates Delight is sure to get U appreciation from one and all.This aromatic and Ginger-spiked Dates makes it an excellent Filling for the pie.This serves 3-4 nos.Can be done in 15 mins time.U can brush it with 1 tsp butter and serve it warm or chilled anytime.Enjoy Dates Pie anytime. BonAppetit!.

Gingery-Dates Pie
1/2 cup refined flour
2 tbsp butter
a pinch of baking powder
2 tsp powdered sugar
water to make enough dough

For the Pie Filling:
6 dates - deseeded and chopped
30 gms sugar
1/2 tsp ginger paste
2 tbsp honey
1 or 2 tbsp butter
1.Preheat the oven to 360 F or 190 C.
2.Sift the flour and baking powder.Add to it the butter and sugar.Using fingers,rub the mixture to get a crumbled texture.
3.Add few tbsps water and form into a smooth dough.Do not knead the dough but cover with a damp cloth and chill for 30 mins.
4.Microwave Dates for a min on high.Take this out and crush little.Mix it with butter,sugar and honey for few secs. Then add ginger paste and mix well.(luv this Gingery-Dates Filling).Microwave this for 3 more mins on High. Take it out and mix well.
5.On a flat-surface,roll the dough into big round of 1/4 cm thickness.Using pastry cutter,cut it out into 2 layers in the shape of a baking dish.Now line the dish with with 1 layer and then stuff with Step 4 Dates filling.Cover it with another layer with a hole in the midle and press the sides so that it gets sealed.
6.Place the Dates Pie in a baking tray.
7.Bake it for 10 - 13 mins at 190 C Convection mode. Leave it for 10 mins and take it out.
8.Sprinkle 2 tsp castor sugar on top or brush it with 1 tsp butter and serve it warm or chilled anytime.

Submitting this post to Radhika's Diwali Special Sweets Event

Submitting  this post to 100 Day Global Food Festival hosted by Sizzling Tastebuds.

and and 'Bake Fest' Event hosted by Vardhini's Zesty Palette
U might also like:
Caramelized Cashews Tarts
Dates Brownies
Noodles Payasam
Peanut Halwa
Baked Potato(a Microwave Recipe)
Ginger Cornflakes Muffins
Chocolate Stollen

Nilgiri Mutton Korma

This Mutton Curry is the speciality of Hill Station Nilgiris (Ooty).Red chilli powder is not used in the recipe but green chilli paste is.The easiest and tastiest Mutton korma that goes with Steamed rice as well as bread and Indian Breads.Can be done in 20 mins time and serves 4 nos. Enjoy Easy Cooking at home.Enjoy Ur Meal!. BonAppetit!.

Nilgiri Mutton Korma - mutton pieces cooked delicately in spices and coconut paste


    500gm mutton pieces
    1 tsp mustard seeds
    1 tsp fennel seeds
    1 finely chopped onion
    3 green chillies -slit lengthwise
    3 red chillies
    a sprig- curry leaves
    1 1/2 cups - water
    2 tsp refined oil
    2 tsp ginger-garlic paste
    1 cup tomato pieces
    1/4 tsp turmeric powder
    1 tsp coriander powder
    2 tsp coriander leaves(chopped)
    2 tsp mint leaves (chopped)
    3 tbsp grated coconut (pasted with 5 cashews and 2 tsp soaked poppy seeds)
    1/2 tsp garam masala
    1 tsp lemon juice
    2 tsp salt


   1.Prepare the green paste of green chillies, coriander leaves - 1 tsp and mint leaves - 1 tsp.
   2.Prepare the coconut paste of coconut grated - 3 tbsp with 5 cashewnuts and 2 tsp poppy seeds .
   3.Heat oil in a pressure pan,splutter mustard seeds,fennel seeds,red chillies (3 no.s),curry leaves and saute for a min.
   4.Add ginger-garlic paste,chopped tomatoes,turmeric powder,Coriander powder,mutton pieces one by one and saute for 2-3 mins.
   5.Then add salt,1 tsp chopped coriander leaves,1 tsp chopped mint leaves and a cup of water and pressure cook upto 4 whistles.keep it aside.
   6.After 10 mins,re-heat the mutton and add the ground green paste of green chillies.
   7.After 3 mins add coconut paste and cook for 2 more mins.
   8.Add  1/2 tsp garam masala powder and sprinkle 1 tsp lemon juice and let it boil for a min and turn off the flame.
   9.Serve this Mutton Korma hot with steamed-rice,idli,dosa,chapati and parota and Onion-Cucumber Raita.

Sending this recipe post and the following recipe posts to 'EP-Coriander-Cumin' Event hosted by Julie of Erivum Puliyum.

U might also like:
Shahi Mutton Korma
Ezy Tuna Korma
Capsicum Coconutmilk Korma
Chicken Korma
Gravied Corned Beef

Brown Riceflakes Puttu (Samba Aval Puttu)

Today Brown Riceflakes - Brown  Poha (Samba Aval) Puttu has been served freshly as the Healthy recipe of the Day. Steam Cooked Short-meal is termed the healthiest and one of the most-preferred Breakfast/Dinner  in South-India.Last week I tasted this Brown Riceflakes Puttu in a Kerala Restaurant as one of the healthiest and tastiest preparation.It is done with less-ingredients and is taken with Grated coconut -Sugar or jaggery Mixture or Red Banana slices or with Sugar-added Coconutmilk or Low Fat milk.mostly. Enjoy tasty and healthy breakfast and Have a Great Day.BonAppetit!.
Brown Riceflakes Puttu (Samba Aval Puttu)


200 gm Brown Riceflakes or Samba Aval or Brown Pressed Rice
1/4 salt or needed
1/2 tsp cardamom powder(optional)
70 ml lukewarm water

3-4 tbsp grated coconut
4 tbsp crushed Jaggery or Sugar
2-3 Red Banana
1 cup coconutmilk or Lowfat milk


1. Pulse the Brown riceflakes 5-6 times  using a Mixer-Grinder.
2.Spread the pulsed rice flakes in a plate and sprinkle salt and needed lukewarm water.Mix it well and add cardamom powder(optional) to it.
3.Knead it like a shredded dough sprinkling lukewarm water little by little.
4.Spread it in Idli-cooker plates or in Puttu maker and Steam-cook for 10-12 mins and leave it for 10 mins before serving it hot with  grated coconut and crushed Jaggery or Sugar,Red Banana Slices,1 cup coconutmilk or Lowfat milk.Enjoy Healthy Breakfast.Enjoy Life!.

U might also like:

Steamed Puttu with Mungdal and spinach masala
Healthy Ragi Idli
Healthy Oats Idli
Stuffed Idiyappam Baskets
Vermicelli Veg Idli
Pathaneer Sweet Idlis
Idli Dhokla

Saturday, October 22, 2011

Bran Adai (Bran Rice Adai)

Adai is a South-Indian Special 'Lentil Dosa'.This Bran Rice Adai is a healthier version or one of the varieties of Adai.U can try this Adai adding Spinach  or Oats or sprouted Moongdal or Uraddal.U  can add 3 pepper corns while grinding the Adai batter- if u like it being added and reduce redchillies then.The taste of Adai infact increases by  adding these extra ingredients.Try this Adai at home and Enjoy ur Dinner or Breakfast!. BonAppetit!.

Bran Adai - Adai made with Bran Rice,lentils and spices

Ingredients :

1 cup Bran Rice
1/2 cup gramdal(Kadalai Parupu)
1/4 cup Tur dal
1/4 cup Raw-rice
6 red chillies
1  Onion-finely chopped
2 tbsp coconut thin slices-finely cut
1/2 tsp grated ginger
1/4 tsp asafotida powder
few coriander leaves
few curry leaves
1/2 tsp salt
50 ml water
1/2 cup refined oil-for doing adai

Directions :

    1.Soak Bran Rice,turdal,gramdal and raw-rice together for an hour.Wash them well.
    2.Grind the ingredients in Step1 and with 50ml water and red chillies - to a little coarse batter(the batter should not be fine).
    3.Add chopped onions,chopped coconut pieces,grated ginger,curry leaves,coriander leaves, salt and asafoetida powder.Mix this adai batter well.
    4.Heat Adai-pan(dosa pan like but curved in the centre) on medium flame and spread little oil.
     5.Then spread 1 big-spoonful adai batter like dosa and pour little oil around the edges.Turn the the adai after 1  1/2 mins or till it turns golden brown on bothsides.Do all the adais like this.
    6.Serve this Mixed-Veg Adai with Split gramdal Thick Chutney(Pottu kadalai chutney)or coconut chutney or Avial Curry.

Pottukadalai Thick Chutney:

This is one of the easiest and mild spiced chutney.U can also add  1/2 gooseberry size tamarind, 1 garlic  and 1 cm ginger pieceto this chutney - but it is optional.

100 gms Split gram dal 100gms
1 green chilli
1/4 tsp salt

1.Grind the ingredients together adding 50 ml water into a fine paste.
2.Serve it with hot Bran Adai.

U might also like:

Mixed Veg Adai
Uraddal Adai
Veg Wheat Dosa
Oats Mungdal Dosa
Avial (Microwave Recipe)
Drumsticks Avial

Bittergourd Vada(Pakarkai Vadai)

This Lentil Vada  is a mild-spiced,soft and flattened Lentil-bittergourd balls,deep-fried and served Indian teatime snack that can be served with tomato ketchup or Coconut Chutney.Bittergourd should be slit in the middle,seeds removed and soaked in boiling water for a min.Turn off the flame and drain the water after a min.This reduces the unwanted bitterness of the bittergourd.Then chop it coarsely and add it to the ground gramdal mixture.Don't serve this Vadai to guests cause Elders say that bittergourd reflects a gesture of bitterness.Enjoy ur teatime!. BonAppetit!.

Bittergourd Vada(Pakarkai Vadai)


1 bittergourd - finely chopped coarsely
10 sambar(small) onions - finely chopped
3 whole long red chillies
1 cup split gram dhal(kadalai paruppu)-soaked for 40 mins
2 tbsp grated coconut
1 cm peeled ginger piece
1 tsp saunf
1/4 tsp salt
few chopped curry leaves
few chopped coriander leaves
300 ml refined oil


1.Grind coarsely the soaked gram dhal with whole red chillies,saunf and ginger without adding water using a mixer grinder.
2.Take a bowl.Add the coarsely chopped bittergourd,saunf,chopped onions,grated coconut,salt,curry leaves and few chopped coriander leaves to the ground gram dhal mixture and mix well.
3.Shape them into round flat-sized vadas.
4.Heat oil in a non-stick kadai.Fry the Groundnut Vadai till it turns golden brown on bothsides.
5.Serve this bittergourd Vadai hot with coconut chutney or tomato ketchup..