Friday, April 29, 2016



Black gram split / urid dal / ulunthu paruppu - 1 cup
Finely chopped onion - 1/2 cup
Finely chopped or grated crispier vegetables like carrots, beans, cabbage, capsicum - 1 1/2 cup
Finely chopped green chilies - 1 tbsp
Finely chopped ginger - 1 tbsp
Curry leaves (optional) - 2 sprigs finely chopped
Salt to taste
Oil to deep fry


Soak black gram splits for one hour and grind fluffy without water. If needed just sprinkle some water and make a thick batter. As we add vegetables the batter must be thicker than normal vadai batter.

Mix all the other ingredients except oil and mix well.

I grated carrots and chopped other veggies.

Now heat oil in a pan to deep fry vadai. Just wet the fingers of one hand and take a lemon sized batter. Keep the batter on the wet palm of other hand and make a hole in the middle with finger. Deep fry in oil and serve hot with sambhar or chutney.

For normal medhu vadai just skip the vegetables and follow the same procedure. But the batter must be in consistency that when a small amount in floated on water it must not spread and it must not sink. It just floats as whole.

For mixer grinder method refer here.

Thursday, April 21, 2016



Ragi flour - 1/2 cup
Partially boiled/puzhunkal ponni rice - 1/3 cup
Black gram splits - 1/4 cup
Oil - 1 tbsp
Finely chopped onion - 1/2 cup
Finely chopped ginger - 1 tbsp
Mustard seeds - 1/2 tsp
Grated coconut - 1 cup
Green chilies - 2 (finely chop)
Curry leaves - 2 sprigs (finely chop)
Salt to taste
Oil for the pan


Soak rice and black gram splits for 1 hour. Now grind it to a fine batter in a mixer grinder.

Add ragi flour and grind again. Can grind in a wet grinder too.

Add salt and allow to ferment overnight.

Heat oil in a pan and splutter mustard seeds. Then add ginger and when it turns golden add onion and green chilies. When it turns translucent set aside.
When it is cooled add to the batter along with coconut and curry leaves.
Mix well. The consistency must be a little thinner than idli batter.

Heat kuzhipaniyarakkal in medium high heat and add 1/2 tsp ghee in each pit. Pour 1 tbsp batter in each pit.

When it turns golden color turn and allow to cook on other side too.
When done serve hot with any chutney.

Monday, April 11, 2016



Mushroom - 200 grams
Curry leaves - 1 handful
Pepper powder - 1 1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1 pinch


Heat oil in a pan and splutter mustard seeds. When spluttered add fennel seeds and then curry leaves.

Now add mushrooms and salt. Lower flame to medium, mix well and allow to cook with closed lid.

When cooked, increase flame, add pepper powder and stir continuously.

When water is completely evaporated and it starts to bubble in oil, remove from flame and serve with rice. The taste cant beat any mushroom recipe.

Friday, April 1, 2016



Whole wheat flour - 1/2 cup
Great millet flour - 1/2 cup
Eggs -2
Vegetable Oil - 1/4 cup
Jaggery powder or sugar  - 3/4 cup
Mango - 1 big
Milk - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp


Pre-heat oven at 180 degrees.
Beat eggs in a bowl and add jaggery/sugar and oil one after another and beat until creamy.

Puree half of the mango (about 3/4 cup chopped mango pieces) with milk and set aside.
Mix together wheat flour, millet flour, baking powder, and baking soda. Sieve once and add to the egg mix and fold in nicely.

Finally add the pureed mango and fold in again.

Pour in a greased and dusted oven and bake for about 15 to 20 minutes.

Now the cake is ready. It tastes very nice plainly. But I frosted with mascarpone cheese
 mango cream this time.

For that puree the rest of the mango and set aside. Beat mascarpone cheese well and mix in the mango puree. Finally add sugar to your taste. Spread and enjoy.