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This is another version of Leftover rice dosa which we make. This is so tasty comes crispy and spicy too. We can also make this more healthier by adding chopped coriander or Drumstick leaves. Here goes the recipe

Ingredients :

Raw rice - 3/4 cup
Boiled rice - 3/4 cup
Cooked rice - 1 cup
Red chillies - 5
Asafoetida - 1 tsp
Cummin seeds - 2 tsp
Curry leaves few
Chopped coriander of Dumstick leaves - 1 cup
Mustard for seasoning
Salt as required

Method :

1. Soak rice for few hours and grind with all other ingredients that is cooked rice, chilli and cummin, asafoetida with salt to fine batter. Grind in thick consistency.
2.Let it ferment overnight.. When your preparing dosa dilute with water.
3. The consistency should be like rawa dosa consistency that is so loose.
4.Then season with mustard and curry leaves, add the chopped coriander or drumstick leaves.
5. Heat the skillet and pour a ladle full of batter starting the edges in circular way.
6. Since the batter is loose it automatically fills the middle part , unfilled part just fill it with ladle.
7. Add 1 tsp oil and when it turns slight brown in the edges flip it over and make crisp on other side too. Serve it with onion pickle, coriander pickle or even coconut chutney.

Note :

1. This can be made without fermenting too. But gives different taste.

You can find other Leftover rice dishes for Break fast or Tiffin here

Rice dosa (ver -I)
Onion Idli



This is one of our favorite and simple to make. It has mild sour, spice taste in it. It goes will with hot steamed rice, rasam and moore kulambu too. Here is the recipe...

Ingredients :

Okra - 2 cups (Washed and sliced)
Tamarind paste - 2 tbsp (thick pulp)
Turmeric powder - 2 tsp
Chilli powder - 1 tbsp
Jaggery - 1/2 tbsp
Salt - as required

Seasoning :

Mustard - 2 tsp
Curry leaves few
Red chilli - 2

Method :

1. Dilute the tamarind with 2 cups of water and add the turmeric,chilli powder, jaggery in it.
2. Now add the okra in it and let it cook for some time once it is done only very little water will be left or no water if there is water just drain it.
3. Now heat oil in the frying pan add the seasoning one by one and add the okra to it.
4. In the medium flame saute it until it is roasted check for salt and add if necessary.
5. Serve with roti or rice.



I am sending this few breakfast recipes to EC's WYF Breakfast Event

Pesto Sandwich

Rajma Sandwich

Toor Dhal Idli and Dosa

Kanchi Idli

Green gram Idli

HorseGram Dosa/Idli

Sago Upma or Sabhudana

Broken Wheat Pulao





Pad Thai is authentic and most popular Thai dish and street food in Thailand. It is also most requested or ordered dish in the restaurants too .. We have tasted in many of Thai restaurants and we love it so much . So I started doing at home from that day. It has lovely balanced flavor of sweet, sour and spice taste with crunchy peanuts on top is so wonderful, and adding more sprouts and tofu makes the dish healthy too.

Ingredients :

Rice noodles - 1/2  packet ( Called pad thai noodles which is flat or it is also called Banh pho)
Egg - 3
Spring onions - 1/4 bunch chopped 1 inch pieces (green part)
Pickled Radish - few (optional)
Bean sprouts - 1 cup
Tofu - 1 cup cubed
Coriander leaves - few chopped
Lime wedges - 2

For Pad Thai sauce :

Garlic - 2 cloves chopped very fine
Shallots - 1/4 cup chopped finely
Tamarind extract - 2 tbsp
Brown sugar - 1 tbsp
Soy sauce - 2 tbsp
Chili sauce - 1 tbsp
Crushed peanuts - 2 tbsp
Sesame oil - 1 tbsp
Vegetable oil - 1 tbsp

Method :

1. Soak the rice noodles in the boiling water for 10 minutes as instructed in the package. Make sure not to over cook the noodles, as it spoils the whole dish.
2.Drain it and wash in the cold water.
3. Now for making sauce heat the pan with that sesame and vegetable oil
4. Add the crushed garlic and onion. Saute till golden brown.
5. Add the sauces, tamarind , brown sugar, salt and cook for some time.
6. Once it is slightly thickened keep it aside.
7. Now in the frying pan add the tofu and roast till you get golden brown.
8. Remove it and keep aside.
9. Add the egg and salt and scramble it , don't over stir it be cos we need
big chunks.
10. Now in a big pan add the rice noodles,sauce, Roasted tofu,Bean sprouts,Green onion, egg and required amount of salt toss well so that everything has to be blended well.
11. Garnish with little coriander and crushed peanuts on the top.
12. Serve hot hot with chilli sauce or pickled chilli and lime wedges.

Note :

1. You can adjust the sourness, spice level and sweet according to your taste. The measurement for the sauces which i have given is the way we love. But play and use the amount according to your preference.
2. you can do more sauce store in the fridge and use later too.
3. Since I am vegetarian I substituted soy sauce instead of fish sauce.
4. Since we like mild flavor the noodles look mild brown color.
5. For variation you can also add any veggies of your choice.
6. For lemon grass variation you can also add crushed lemon grass while the sauce is cooking and remove it when it is done. This gives nice lemon grass flavor to the sauce..



This is my last year vinayaka chavithi pooja its just for your glance. I made this ganesha using turmeric since I did not plan of making this there was nothing with me to decorate the god so used some jewels and petals of flowers. And I am posting the recipes of prasadams we offer to ganesha.. Since I was not able to post on that day I am posting it today. Hope you all will enjoy.......

Last year Pooja

This year festival

For the dough

Use home made rice flour for making this recipe.  If you do not have home made rice flour use Idiyappam flour which comes out absolutely fantastic.  The outer cover with Idiyappam flour comes as good as the rice flour made at home.  So don't worry if you cannot make rice flour at home. 

Ingredients :

Rice flour(You can use store bought Idiyappam flour) - 1 cup
Water - 1 1/4 cup
Salt - a pinch

Method :

1. Heat the water in a vessel add the salt to it.
2. When water boils, sim the flame and add the ric flour and mix quickly so that lumps will not form.
3. Now switch of the flame and keep close aside for 10 minutes.
4.Then knead well by adding warm water or diluted warm milk with little oil to smooth dough.
5.Make small balls out of the dough and keep closed otherwise it gets dried.
6.For making the modakam the mould is available you can use or just make like cup shape and fill with stuffing close the edges to get pear shaped one.
7. For semi circular shape again u can use chappathi maker press it the keep in the mould and close it.
8. Since I did not have both chappathi maker as well as mould I just did with hands. Just make small cup and using two hands make it to big one stuff the filling and seal the edges and twist it to get the design.
9. Now steam these for 15 minutes in high flame.

Stuffings :

I did two types of stuffing which is coconut and sesame.

For coconut stuffing :

Coconut scrapped - 1/2 cup
Sugar-1/2 cup
Cashews - few chopped finely
Ghee - tsp
Cardamom powder - 2 pinch

Method :

1. Mix both coconut and sugar keep aside for 10 minutes.
2. Now put this in a vessel and heat in low flame until sugar melts well and coconut is cooked if u touch and see u will feel sticky. Add the cardamom powder.
3. Now fry the cashew in the ghee and add to the coconut mixture.
4. Let it cool down and they seperates. U can make this before day itself and store in airtight container.

Sesame filling

Sesame - 1/2 cup
Jaggery grated - 1/2 cup

Method :

1. Fry the sesame in the pan and let it get roasted slightly.
2. Let it cool , then u powder it with jaggery and use for stuffing.
3. Even this u can make a day before and store in the air tight container.

Udhu untallu or Steamed Dhal Balls

Toor dhal- 1 cup
Urad dhal- 1 handful
Cummin seeds - 1 tsp
Pepper - few
Green chilli - 1
Red chilli - 2
Coconut - 1 tbsp
Asafoetida - 1 tsp
Handful of soaked channa dhal in water


Mustard - 2 tsp
Curry leaves


1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight.
2.Then season with mustard and curry leaves add the channa dhal to it.
3. Make small balls and steam it for 15 minutes.
4. Once steamed make to proper balls again and its ready for pooja.

Sundal( Seasoned legumes)

White channa - 1/2 cup
Black channa - 1/2 cup
Green gram - 1/2 cup
Dried grean peas - 1/2 cup
Ginger - 1 inch
Green chilli - 3
Asafoetida - 1 tsp
Curry leaves
coriander leaves
Lemon juice according to your sourness
coconut scraped - 1 tbsp
Mustard - 2 tsp
Urad dhal- 2 tsp
Oil little


1. Soak all the bean and legumes overnight and pressure cook and drain the water . dont throw the water it can be used for making rasam(chaaru) its so healthy.
2. Now grind the ginger and chilli to paste.
3. Season with Mustard, urad dhal, Asafoetida Curry leaves and add the ground ginger chilli paste.
4. Fry it and now add the boiled bean add the lemon juice, salt, coconut and mix well until they are well blended.
5. Garnish with chopped coriander leaves now it is ready for pooja.



Hi all I am happy to post these awards passed by the friends, Since I am held up with so many works for past 2 weeks could not post soon. Today somehow spent time to post all these.. hope will be regular in couple of days or so.

Scrumptious Blog Award was passed by

1. Ammu Madhu
2. Babli
3. Priya Raj
4. Ramya

One Lovely Blog award, Kreative Blog award and I love ur Blog award was passed by

1. Dhanya Rajesh
2. Priya Raj
3. Renu
4. Shabs
5. Rekha shoban
6. Anu
7.Priya Raj
8.Padmajha Suresh

Priya raj has also passed me the fabulous blog Award

I have also been tagged by Preethi and Hema

The Rules:
1. Link the person who tagged you.
2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag

The Tag:

1. A – Available/Single? No
2. B – Best friend? My husband and many no space.
3. C – Cake or Pie? Both
4. D – Drink of choice? Any Fresh fruit juices
5. E – Essential item you use every day? Laptop, TV, Mobile
6. F – Favorite color? Lavander, Black, all soothing colors
7. G – Gummy Bears Or Worms? Gummy bears
8. H – Hometown? Madurai
9. I – Indulgence? Spicy and sour too
10. J – January or February? January
11. K – Kids & their names? One boy - Aadavan
12. L – Life is incomplete without? My family and friends
13. M – Marriage date? 20th Jan
14. N – Number of siblings? 1, a younger brother
15. O – Oranges or Apples? Both
16. P – Phobias/Fears? Reptiles
17. Q – Quote for today? Enjoy the present
18. R – Reason to smile? Many
19. S – Season? Winter but not too cold tolerable
20. T – Tag 4 People? Hope this time everyone has been tagged I am the last to post
21. U – Unknown fact about me? Unknown
22. V – Vegetable you don't like? I love all veggies
23. W – Worst habit? I believe others easily, so sensitive.
24. X – X-rays you've had? Cannot remember
25. Y – Your favorite food?All veggie foods with exception of egg.
26. Z – Zodiac sign?Virgo

I hope I am the last to post all these so please Whoever did not get can take it from my blog. I am so happy and honoured for being tagged and awarded. Thanks so much for everyone.



Ganesha Chaturthi or Ganesha Festival is a day on which Lord Ganesha, the son of Shiva and Parvati, is believed to bestow his presence on earth for all his devotees. It is also known as Vinayaka Chaturthi or Vinayaka Chavithi in Sanskrit, Kannada, Tamil and Telugu, Chavath in Konkani and Chathaa in Nepali.

It is celebrated as it is the birthday of Lord Ganesha. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September.

While celebrated all over India, it is most elaborate in Maharashtra, Goa (Biggest festival for Konkani people all over the world), Gujarat, Karnataka, Tamil Nadu and Andhra Pradesh, and other areas. Outside India, it is celebrated widely in Nepal which was only Hindu Kingdom in the world and Tamil Hindus in Sri Lanka.

Lord Ganesha-The Lord Of Power And Wisdom (Meaning)

Lord Ganesha is the elephant-headed God. He is worshipped first in any prayers. His names are repeated first before any auspicious work is begun and also before any kind of worship is begun. He is the Lord of power and wisdom. He is the eldest son of Lord Shiva and the elder brother of "Skanda" or Kartikeya. He is the energy of Lord Shiva and so He is called the son of Shankar and Uma Devi. By worshipping Lord Ganesha, mothers hope to earn for their sons the sterling virtues of Ganesha.

Prasad for the festival :

Different varieties of sweet puddings are prepared and offered to the Lord. Different varieties of fruits are also offered. The main sweet dish during the festival is the modak (modagam or modakam in South India). A modak is a dumpling made from rice flour/wheat flour with a stuffing of fresh or dry-grated coconut, jaggery, dry fruits and some other condiments. It is either steam-cooked or fried. Another popular sweet dish is the karanji (karjikai/karijikayi in Kannada) which is similar to the modak in composition and taste, but has a semicircular shape it is either steam cooked or fried. Which is also called as KOZHUKATTAI in Tamil. But when it comes to the fried variety of Karjikai the outer cover is made of maida and rava, which I will post some other day. 


In our house we offer Karjikai(Kozhukattai), Sundal [Which is done either with one or with mixed beans(Black channa, Dried peas, White channa, Green Gram) by adding some spices & seasoning], Kudumullu(Idli in Tamil) and Uddhu Untallu which is made with coarsely ground dhal seasoned and steamed.

IDLI (Kudumulu)



Will post the recipes of all the prasadams in couple of days with my awards. Stay tuned.......

Here are the recipe for the vinayaka chavithi... Kozhukkattai, udhu untallu and sundal....


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