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Thursday, September 29, 2011

Happy Navratri Pooja & Chana Dal Sundal / Sundal Recipes

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Happy Navrathri Pooja & Chana Dal Sundal:
My dear friends,
Wishing you all a very happy Navratri !
May this festival brings you Joy & Prosperity in your life..!!
May you be blessed with good fortune
As long as Ganeshji's trunk,
Wealth as big as his stomach,
Happiness as sweet as his ladoos
And may your troubles be as small as his mouse.
A very Happy Navratri..:)
Yesterday, I’ve been to my friends Navratri kolu &  tasted this healthy & easy Chana dal sundal.  The taste is awesome, that I  couldn’t stop myself preparing today at my home.
Here goes the yummy snack recipe, packed full of protein..!
·         Chana dal                      - 2 cups
·         Coconut pieces              - ¼ cup
·         Oil                                - 1 tsp
·         Mustard                        - ¼ tsp
·         Cumin                           - ½ tsp
·         Urad dal                        - 1 tsp
·         Red chilly                      - 2
·         Curry leaves                  - few
·         Asafetida                       - a pinch
·         Salt to taste
·         Fresh coriander leaves
1.     Wash and soak chana dal in hot water for 30 minutes.
2.     Add salt and pressure cook for just 1 whistle.
3.     Grate coconut to pieces and grind to fine shreds.
4.     Heat oil in a frypan.
5.     Season with mustard, curry leaves, cumin, asafetida, split urad dal and red chilly.
6.     Add cooked chana dal.
7.     Give a gentle stir.
8.     Add coconut shreds, mix and turn off flame.
9.     Sprinkle freshly chopped coriander leaves.
10.  Enjoy now the easy and healthy evening snack..:)
Related  Posts:
·        Peas Sundal
·        Kara sara sprouted  Sundal
·        Thenga Manga Pattani Sundal

Tuesday, September 27, 2011

Spicy Chicken Masala & Blog Awards..!

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Spicy Chicken Masala:

Chicken Masala is a delightfully simple Indian dish , which is bursting full of color and flavor...!

This is an all  time favorite among chicken lovers. The recipe is quite easy to make with spicy ingredients. It makes a elegant side dish with rice or  naan ( Indian breads )  and makes for a yummy family meal or special occasion.

Here goes the easy &  tasty recipe..!


·         Chicken                                    - ½ kg
·         Oil                                            - 3 tbsp
·         Turmeric pwd                             - ½ tsp
·         Red chilly pwd                           - 1 tsp
·         Pepper pwd                               - 1 ½ tsp
·         Onion                                        - 2
·         Ginger garlic paste                     - 1 tbsp
·         Tomato                                     - 2
·         Cumin pwd                                - ¼  tsp
·         Cinnamon stick                          - 1
·         Chicken broth                            - ¼ cup
·         Garam masala pwd                    - 1 tsp
·         Fresh lemon juice                      - 1 tsp
·         Salt to taste
·         Fresh cilantro leaves


1.     Chop chicken to pieces.
2.     Add oil in a fry pan and heat it.
3.     Add salt, turmeric pwd, red chilly pwd and pepper pwd.
4.     Give a quick stir and add the  chicken pieces.
5.     Brown it in the masala spice,  for few minutes.
6.     Remove and keep aside.
7.     Add chopped onion.
8.     Sauté until tender.
9.     Add ginger garlic paste and sauté further.
10.  Make sure there is enough oil, so that nothing sticks to fry pan.
11.  Add the chopped tomatoes and cook until they form a sauce ( 3 to 4 mins )
12.  Now add cumin pwd, cinnamon stick, chicken broth and  chicken.
13.  Add ¼  cup water and combine.
14.  Cover and simmer until the chicken is cooked.
15.  Stir in the garam masala pwd.
16.  Remove from flame.
17.  Add a tsp of lemon juice and mix.
18.  Garnish with freshly chopped cilantro leaves.
19.  Serve hot with roti, naan, chapatti, paratha or white rice.

20.  Enjoy the delicious taste of spicy chicken masala..!

Related  Posts:
·       Butter Chicken Masala
·       Chicken Tikka Masala
·       Pepper Chicken Masala 
·       Spicy Chicken Curr

Thanks for the Award..!
The time has come to post the Awards, which my blogger friends  have shared with me.   

Yeah, I got  Versatile Blogger  award  from lovely Stefania  of Nuvole di farina. .  And  Hundred Hearts Award from my wonderful friend  Chandrani   of  Cuisine Delights  

Thank  you so much for the love and support..:) I feel so honoured and feels very good to receive this award.

And now I’m passing this blog awards to some other wonderful bloggers…
  1. Mélange 
  2. Tiffanee  
  3. layaa
  4. Roshu 
  5. Lenia
  6. Shanavi
  7. yummylittlecooks  
  8. Torviewtoronto
  9. Manuela  
  10. Nava.K
  11. deepsrecipes  
  12. Lyndsey  
  13. Now Serving  
  14. Hyma  
  15. jeyashrisuresh  
  16. Jehanne   
  17. Crumpled Chillies

Have a  Lovely day..!

Monday, September 26, 2011

Masala Dosa / South Indian pancakes with Aloo Filling :

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Masala Dosa:   Crepes folded over a spicy potato dish
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Today I’m sharing a widely popular Indian food  &  one of my favorite breakfast menu, Masala Dosa. This dosa is delicious as well as spicy. It is best accompanied with  Coconut Chutney Sambar.
You can make the dosa batter in advance. The  delicious filling is prepared with mashed potato, green chilly and spices. Then it is stuffed inside the golden crisp dosa and served hot.
Here goes the Quick &  Easy  recipe ..!
For Sins:
·         Raw rice                        - 1 ½ cup
·         Boiled rice                     - ½ cup
·          Office gave - ½ cup
·         Fenugreek seeds           - 1 tbsp
·         Salt to taste
For Filling:
·         Potatoes                       - 2 large
·         Oil                                - 2 to 3 tbsp
·         Mustard                        - ¼ tsp
·         Cumin                           - ¼  tsp
·          Split urad dal - ½ tsp
·         Asafetida                       - a pinch
·         Curry leaves                  - 4 to 5
·         Onion                            - 1
·         Green chilly                   - 1 or 2
·         Turmeric pwd                 - ¼ tsp
·         Lemon juice                   - 1 tsp
·         Salt to taste
·         Fresh coriander leaves
Method for preparing crispy Dosa:
1.     Wash and soak rice and urad dal separately for 5 to 6 hrs.
2.     Grind to paste.
3.     Combine together. Add salt and little water to batter consistency.
4.     Leave to ferment overnight.
5.     Heat girdle or flat tawa with little ghee or oil.
6.     Take a ladle full of thin batter and spread it on the hot girdle in concentric circles.
7.     Cook the dosa covered.
8.     Flip on to other side and cook till golden and crisp.
Method for preparing spicy Masala Filling:
1.     Wash and cook potatoes till soft and tender.
2.     Peel off the skin and mash it.
3.     Heat oil in a frypan.
4.     Add mustard, cumin, split urad dal, asafetida and curry leaves.
5.     Wait to splutter.
6.     Add chopped onion slices.
7.     Fry to golden.
8.     Add green chillies slit lengthwise.
9.     Sauté for a minute.
10.  Add turmeric pwd and salt.
11.  Add mashed potatoes little water and  cook some more time.
12.  Once the masala attains thick consistency , add lemon juice combine and remove from flame.
13.  Sprinkle freshly chopped coriander leaves.
To Serve
1.     Stuff  the spicy filling masala inside the hot crisp dosa.
2.     Serve with coconut  chutney and sambar of your choice.
3.     Enjoy lipsmacking masala dosa now..:)
Related  Posts:
·        Cucumber Dosa
·       Stuffed  RollingDosa
·       Crispy Lentils Dosa

Sunday, September 25, 2011

Pirandai Thuvaiyal / Veldt Grape Chutney

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 Pirandai Thuvaiyal  ( Veldt Grape Chutney )
My  MIL used to prepare this Thuvaiyal, whenever we visit our native place. It tastes yummy and very easy to prepare too. It makes a good side dish with any heavy meal, due to its digestive properties.
Pirandai / Veldt Grape or Devil’s backbone is a creeper, which can be found aboundant in  village sides. And it has amazing medicinal values…!

 Some of the medicinal facts of Pirandai: 
( Edible Stemmed Vine )

1.     It has high amount of Vit C, Carotene A &  Calcium .
2.     Mainly used to heal bone fractures.
3.     It helps preserve muscle tissues from physical and emotional stress.
4.     Used to cure piles, asthma, digestive problems, cough, ulcer and loss of appetite.
5.     Also used as a general tonic and analgesic.
6.     It has been proved to be highly effective in relieving pain.
Here goes the  authentic recipe of this healthy dish..!
·         Pirandai / Veldt Grape                            -  4 to 5  links
·         Oil                                                        - 1 ½ tbsp
·         Urad dal                                                - ¼ cup
·         Red chilly                                              - 5
·         Tomato                                                 - 1
·         Ginger                                                   - small piece
·         Asafetida                                               - a pinch
·         Sesame seeds                                      - 2 tsp
·         Tamarind                                               - a small ball
·         Curry leaves                                          - 10
·         Jaggery                                                 - a little
·         Salt to taste
1.     Clean pirandai and cut into small pieces without fibre.
2.     Heat one tbsp of oil in a pan.
3.     Fry pirandai pieces till it shrinks and turns dark in color.
4.     Take aside.
5.     Roast all the ingredients in medium flame.
6.     Add tamarind, salt and jaggery and sauté for a minute.
7.     Allow to cool.
8.     Grind the above ingredients to coarse mixture.
9.     Add pirandai and grind them to fine paste by adding little water.
10.  Healthy and tasty Pirandai thogaiyal ready to taste with any  meal.

 For more information on the current research into Pirandai (Cissus Quadrangularis) check out this link

Related  Posts:
·       Kothumalli Thuvaiyal
·       Mint leaves Chutney
·       Curry leaves Chutney
·       Coriander leaves Chutney