Saturday, January 14, 2017


Thinai / Foxtail millet - 1/2 cup
Dehusked green gram splits / siru payiru paruppu / moing dal - 1/2 cup
palm candy / panankarkandu - 1/2 cup
Water 3 cups + 3/4 cup
Clarified butter / ghee - 1/4 cup
Salt a pinch
Cardamom powder - 1/4 tsp
Cashews and raisins - as needed

Boil palm candy in 3/4 cup water until it dissolves. Filter and keep aside.

In 3 cups water cook washed rice and dal. After water comes to boil reduce flame to medium.  It will be done in 20 minutes.

Roast cashews and raisins in a table spoon of ghee. Now add cardamom powder, palm candy water, and salt.

Heat in medium flame by continuously mixing. Add ghee, roasted cashews and raisins. Continuously mix for about 5 minutes or until pongal gets thicker. Serve hot. 

Friday, January 13, 2017


Sprouted green gram- 1/2 cup
Pearl millet flour - 1/2 cup
Jaggery powder / brown sugar - 1/4 cup
Milk - 1 to 2 tbsp
Egg - 1
Cardamom powder or cinnamon powder - a pinch
Butter to cook pan cake
Baking powder - 1/2 tsp (optional, if you need it really fluffy)

First grind green gram, millet flour and jaggery coarsely in a mixer grinder.

Then add milk and grind to a smooth batter.

Now add egg and cinnamon powder and run the mixer for a few seconds.

Prepare pan cakes in medium low flame. Drizzle some butter to the edges.

Serve with honey or syrup.

Wednesday, January 4, 2017


Chicken breast of 1 chicken
Chick pea flour - 2 tbsp
Corn flour - 1 tsp
Red chili powder - 1 tsp or more according to your taste
Green chilies - 1 or 2 finely chopped
Chopped onion - 2 tbsp
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 handful (fresh or dried)
Salt to taste
Oil to deep fry + 1 tsp to mix the masalas

Cut chicken breast into 1 inch pieces.

Add all the ingredients except oil and curry leaves with the chicken pieces.

Heat 1 tsp oil in a pan and add to this masalas. Mix well to coat very well.

Now add curry leaves and mix well again.

Deep fry in hot oil.

Drain excess oil in a kitchen towel. Now your yummy chicken pakoda is ready. Serve hot with tea or coffee on a rainy cool evening or as starter for a meal.