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These spring rolls are refreshing and is my family favorite one. Especially my son loves this so much. To make easy for him I always do small small bite size rolls instead of big rolls. They are great as a cool summertime appetizer and so healthy too. You can also variate the stuffing's according to your taste. You can eat in any numbers and be guilt free. Here goes my version and combination of crunchy, refreshing, healthy rolls.....

Ingredients :

Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Cucumber - deseeded and julienned
Rice vermicelli or Noodles - cooked as per the instruction given in the packet
Tofu - Cut like finger strips and toast in the pan with slight salt seasoning or deep fry. I usually shallow fry and make it crisp
Beans sprouts - little
Coriander or Mint or Basil - few if your using coriander , basil and mint one is enough according to your choice( I usually use basil or coriander)
Lettuce - shredded
Green onion or spring onion - only the green part.

Method :

1. Keep everything ready in a plate.. Lets start.
2. Now dip the wrappers in the warm water for few seconds.
3. Keep in a plate, keep little stuffing one by one at the end of the circle.
4. Now start covering the stuffing and roll it by tucking the sides. As we do for spring rolls.
5. And keep in the dry plate.
6. Do everything very fast.
7. Serve this refreshing rolls with soy dipping sauce(my version), Garlic chill sauce or Peanut sauce.

My customized version of Dipping sauce :

This sauce goes well with other dishes like Pan fried Tofu, Sauteed Broccoli, Noodles, Dumplings ... according to your liking.

Light soy sauce - 2 tsp
Vinegar or lemon juice - 1/4 tsp
Garlic - little chopped very finely
Ginger - little very finely chopped
Sugar - 1/4 tsp
Red chilli padi or you can use chilli garlic sauce - 1/2 tsp
Peanuts - very little crushed (optional)

Method :

Mix everything in a bowl and whisk well. Keep this at least for one hour to get better taste and so that the flavors will be well infused.


1. Do not over stuff as it will get ripped. Just 3 to 4 juliennes in every vegetable is more than enough for small rolls.
2.For Big rolls you can stuff more and even you can pack it for picnic or lunches too....



Chapathi ,Parotta ,Idiyappam, Ghee rice, oothappam, Dosa, Idli are excellent dishes that goes  Very well with kurma.  This Kurma is really finger licking good and I am sure you will eat extra chapathi just for this kurma. This is one of my favorite one from my school days. I make few varieties of kurma with slight variations,  each tastes different and yummy. Will post one by one . Crisp and crunchy vegetables, mixed spice blend with flavor of coconut mmmm yumm.... here goes the recipe.

Ingredients :

Carrot - 1/4 cup cubed
Beans - 1/4 cup cubed
Potato - 1/4 cup cubed
Cauliflower - 1/4 small florets
Green Peas - 1/4 cup
Onion - 1 (slice 1/2 onion reserve another 1/2 for grinding)
Tomato - 1 ( cube 1/2 tomato reserve another 1/2
Saunf - 1/2 tsp
Jeera - 1/2 tsp
Bay leaf - 2
Turmeric - few
Chilli powder - just little for extra hot
Garam masala - 1/2 tsp
Kalpasi /stone flower - Small piece (Optional) But it gives nice aroma to kurma
Curry leaves - few
Coriander leaves for garnishing
Oil - 3 tbsp
Salt as needed

For grinding :

Coconut - 1/2 cup
Poppy seeds -  1 1/2 tbsp
Cashews - 5
Saunf - 1 tsp
Ginger - 1/2 inch
Garlic - 4 pods(small)
Green chilli -4
Onion - 1/2 reserved
Tomato - 1/2 reserved

Method :

1. Boil all the vegetables 3/4th , Don't over cook it spoils the taste.
2. Heat oil in the pan, Add the cummin, Saunf and Bay leaf.
3. Now add Sliced onion, curry leaves saute till it turns to transparent and now add the tomato.
4.Add the Garam masala and chilli powder. Let the tomato get mashed.
5. Add the cooked vegetables and the ground mixture.
6. Add 1 1/2 to 2 cups of water and let it cook for some time until the raw aroma disappears.
7. And the kurma gets to slightly thick consistency. Garnish with coriander leaves.

Serve this accompaniment with your favorite main dish.


1.You can add soya chunks too with this.
2.You can add mushrooms, paneer for variation. Adding mushrooms will change the taste of kurma slightly.



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Let me first give an entry to my snow guest in the blog before we go for the recipe. Presidents day was totally fun for me and my kid. We had wonderful play in the snow.

Snow : Hi friends, Glad to meet you!!!!!!!!!!!!

Ok coming to the recipe this is pulusu adai which is basically spicy, mild sweet and tangy(tamarind). You can call this as tamarind adai or dosa too. Traditionally we do 4 items with same combination of ingredients adai, dosa, upma and vadai. Everything tastes so yummy and I am sure it tickles your tongue because of spicy, sweet and tangy taste. Today I will post both adai and dosa. Soon will post the vadai and upma recipes. Read my note if your interested in the variation.

Ingredients :

Idli rice - 1 cup
Raw rice - 1 handful
Urad dhal - 1 tbsp
Tamarind pulp - 1 tbsp( adjust according to your tanginess)
Jaggery - 1/2 tbsp( again adjust to your sweetness)
Bengal gram dhal - 1/2 handful soaked in water
Coconut - 1/2 cup
Cummin seeds - 2 tsp
Curry leaves few
Red chillies - 7
Asafoetida - 1/2 tsp
Onion - 1 very finely chopped
Coriander leaves - 1/4 bunch finely chopped
Mustard - 1 tsp for seasoning
Oil and Salt

Method :

1.Soak the rice for few hours in warm water. This is very important the water should be warm not so hot or cold. If you touch you should feel the hot.
2.Grind it with cummin, asafoetida, red chillies, coconut, tamarind and Jaggery to fine batter.
3.Let the batter be thick itself. Let the batter rest for couple of hours.
4.Now to this batter add all other ingredients chopped onion, bengal gram dhal, coriander and add the mustard seasoning. Check for salt and if you want to loosen the batter use hot water.
5. Now heat the skillet and pour ladle full of batter to make small circles to make adais and close with the lid.
6. Now open and add tsp of oil, when one side is done flip over to the other side. Need not close with lid again. Its enough to close the lid in one side.
7. This take some time to cook and roast so please be patient and keep the gas in the medium flame.
8. Now serve hot with butter. As this has all the taste in it you need not have side dish.. but if you wish you can have podi which I made for tomato dosa. Please click here to find the podi recipe. For kids you can serve with honey.

For dosa :

You can use the same batter but make it thin by adding hot water. The consistency should be like rawa dosa and make it exactly how we make rawa dosa. Like pouring the ladle full of batter starting from the edge of the skillet.. but close the lid while it is cooking in one side and then flip it over to cook other side now you need not close with the lid cook until it is crispy.

Vadai :

For making vadais, make this batter very thick. No need of onion and bengal gram dhal. Just make small balls and apply some oil in the plantain leaf. Flatten the ball like how we do bobattu or poli and deep fry in the hot oil. If you cannot make the batter very thick just pour the batter in the clean kitchen muslin cloth and let it be for some time so that water will be absorbed. Then you can take small balls and execute same procedure. Just be careful while taking from the leaf its bit tricky as it is not very stiff as poli. Anyway I will try to post this soon.


1. For variation , you can add the white part of the water melon 1 cup while grinding the batter. You cannot make vadais by making water melon rind.
2. Even you can add the yellow pumpkin 1/2 cup while grinding the batter. Just omit the coconut and grind only the pumpkin while making vadais.
3. Adjust the tamarind, jaggery and chilli according to your taste.
4. It is good to grind the batter at least one hour before you make it.
5. If the tamarind pulp is watery add it while grinding instead of water.




A simple and perfect dessert to celebrate this wonderful day with loved ones. It is one of our favorite dessert too. I love this dessert because its so easy to make, silk and smooth texture melts in your mouth at the end of the meal. We had this with mixed fruits.

Panna cotta a lovely creamy Italian dessert made by simmering together cream, milk, sugar mixing with gelatin and letting it cool until set. It literally means "cooked cream" in Italian. It is served with berries sauces, chocolate sauce, mixed fruits and so on. I made the hearts with chocolate panna cotta.

Ok coming to the recipe part..only few ingredients to make mouthwatering dessert.

Ingredients :

Heavy cream - 250 ml
Gelatin - 1/2 tbsp
Sugar - 25 gm
Vanilla essence - 1 tsp

For Chocolate Panna Cotta:

I used 60% bitter Sweet chocolate chips - 50 gms

Method :

1. Mix gelatin with tbsp of cold water and keep aside.
2. Now heat the heavy cream together with vanilla essence.
3. Just simmer for few minute do not let it to boil.
4. Remove from heat and add sugar mix until sugar dissolves.
5. Now add the gelatin and let it dissolves too.
6. Now strain the mixture and pour in required moulds and let it set overnight or at least 3 to 4 hours.
7. For making chocolate panna cotta after step 5 pour the hot cream to the chocolate chips and whisk until everything is mixed. Pour in require mold.
8. Serve with your favorite dressings.......


1. If using the small moulds for the panna cotta its bit difficult to unmould it. Run the knife along the edges to loosen, carefully unmould it and set in the fridge again.  

I served with berry coulis so I used less sweet,  you can increase the sweet by tasting the liquid cream before you set the Panna cotta.

Enjoy !!!!!!!!!!!!!!!!!!



Channa with Palak is an excellent combination. But if you have never tried adding mushroom to try it.. it tastes wonderful and perfect healthy side dish for Indian breads, sandwich fillings and yummy with spiced aromatic rice. Channa, Palak and Mushroom they are excellent sources of nutrients right!!!!!! So I make it often. Here comes the recipe....

Ingredients For the Curry :

Channa cooked - 1 cup ( reserve the cooked liquid for curry)
Palak - 1/2 cup Cleaned and chopped finely
Mushroom - 1/2 cup chopped to 4 pieces
Onion - 1/2 chopped finely
Cummin seeds - 1/4 tsp
Roasted cummin powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1 tsp
Chilli powder - as required
Green chilli - 1 finely chopped
Oil and salt

For grinding :

Tomato - 2
Garlic - 1 pod
Ginger - 1/2 inch


1. Heat oil in the pan, add the cummin seeds once spluttered, add the onion.
2. Saute till slight brown color. Now add the ground mixture once it is cooked well and oil seperates.
3. Add the mushroom, water from the mushroom oozes and again absorbs.
4. At that time add all the spice powder and mix well. Let it cook for 2 to 3 minutes.
5. Now add the cooked channa and palak. Saute and add the reserved liquid.
6. Close with the lid by 3/4th once palak is cooked, add salt and adjust the gravy for required consistency. Serve hot with your choice of bread or rice.

Note: If you are making for sandwich make the curry thick.

Aromatic spiced rice

Ingredients :

Basmathi rice - 1 cup
Onion - 1 sliced
Whole spices - 1 each(cinnamom, cardamom and clove)
Ginger + Garlic - 1 tbsp
Coriander for garnishing.

Method :

1. Heat oil in the pressure cooker or electric rice cooker.
2. Add the whole spices followed by onion. Once it is slightly browned.
3. Add the ginger garlic paste. Saute until the raw aroma disappeares.
4. Add water and rice. Cook until the rice is done.
5. Garnish with coriander and serve piping hot with yummy curries.

Soon will post another interesting rice dish using the same aromatic spiced rice.



I know most of us may or may not have idli leftover because our hunger varies everyday right !!!!. Offcourse you can make this with your fresh Idlies too. These are some sample of flavors you can give for your remaining or fresh idlies. I bet you all like the flavors that I post today.. all these are our favorite ones. I cannot say which is better or best because everything is so tasty. Hope you all will enjoy my virtual idli bonanza.............he he we enjoyed eating these all in one shot.....

Let me first tell the flavors and the measurement which I am posting is for 2 idlies

1. Tomato flavor Idli
2. Coriander Idli
3. Masala Idli
4. Idli upma with onions
5. Seeyali
6. Cummin pepper Idli
7. Lemon Idli

Ingredients for Tomato flavor idli :

Idli - 2 chopped to cubes
Tomato - 1/4 chopped finely
Onion - 1/4 finely chopped
Coconut - 1/2 tbsp
Saunf - 1/2 tsp
Red chilli - 1
Garlic - 1/2 pod
Mustard and urad dhal for seasoning
Coriander and curry leaves few
Salt and oil

Method :

1. Grind the coconut, saunf, red chilli and garlic to fine powder or paste.
2. Heat oil in the pan add the mustard and urad dhal.
3. Add the onion then followed by tomato till its mushy.
4. Add the curry leaves and the ground powder or paste.
5. Add the idli and saute well so that everything is blended well and slightly roasted.
6. Garnish with Coriander leaves.

Ingredients for Coriander Idli :

Idli - 2 chopped to cubes
Coriander leaves - 10 sprigs
Coconut -1/4 tbsp
Garlic - 1/2 flake
Red chilli - 1
Roasted gram dhal - 1/4 tbsp
Cummin seeds - 1/4 tsp
Onion - 1/4 chopped length wise
Urad dhal and mustard for seasoning
Salt and oil.

Method :

1. Grind the coriander leaves, coconut, roasted gram dhal, red chilli, garlic to fine paste.
2. Heat oil in the pan, add the mustard and dhal.
3. Then add the onion saute, now add the coriander paste.
4. Once the raw aroma disappears add the idli and give a nice toss by adding salt....

Ingredients for Masala Idli :

Idli - 2 chopped to cubes
Onion - 1/4 chopped finely
Tomato - 1 tbsp chopped finely
Mixed veggies - 2 tbsp( carrot, beans and peas)
Spices - 1 each( clove, cardamom, cinnamon small)
Mint - few leaves
Garam masala - 1/4 tsp
Chilli powder - as required
Tomato ketchup - little
Coriander for garnishing
Salt and oil

Method :

1. Heat oil in the pan, add the whole spices.
2. Add the onion, followed by tomato.
3. Then add the veggies saute well and add the powders and mint leaf.
4. Now add the idli give it a nice toss by adding the tomato ketchup.
5. Check for salt and garnish with coriander leaves.

Ingredints for Idli upma with onions :

Idli - 2 crumbled
Onions - 1/4 chopped finely
Green chilli , red chilli and curd chilli - 1 each broken to 2 pieces
Mustard -1/2 tsp
Urad dhal and Bengal gram dhal - 1/2 tsp each
Curry leaves - few

Method :

1. Heat oil in the pan, add the mustard and dhals.
2. Now add the chilli followed by onion and curry leaves.
3. Add the idli and mix well.

Ingredients for Seeyali :

Idli - 2 chopped to cubes
Coconut - 1/2 tbsp
Coriander seeds - 1/4 tsp
Cummin seeds - 1/4 tsp
Red chillies - 1
Roasted gram dhal - 1/4 tsp
Asafoetida - little
Onions - 1/4 chopped finely
Curry leaves and coriander leaves
Mustard and urad dhal - 1/4 tsp each
Salt and oil.

Method :

1. Powder coconut, coriander seeds, cummin seeds, red chilli, roasted gram dhal and asafoetida.
2. Now heat oil in the pan, splutter mustard and add urad dhal.
3. Add the onion followed by curry leaves.
4. Add the turmeric and powdered mixture. Saute for a minute and add the cubed idlies.
5. Saute well garnish with coriander leaves and serve hot.

Ingredients for Cummin and pepper Idli :

Idli -2 crumbled
Curd chilli - 2 roasted in the oil and crushed
Cummin - 1/2 tsp
Pepper - 1/4 tsp
Curry leaves
Oil and salt

Method :

1. Heat oil in the pan add the cummin once it is spluttered add the curry leaves.
2. Add the other ingredients and idli toss well and serve hot.

Ingredients for Lemon Idli :

Idli - 2 cubed
Lemon juice - 1/2 tbsp or as required
Ginger + Green chilli paste - 1 tsp
Asafoetida - few
Turmeric - few
Curry leaves and coriander leaves - few
Mustard seeds- 1/4 tsp
Urad dhal and Bengal gram dhal - 1/2 tsp

Method :

1. Heat oil in the pan and the mustard, urad dhal.
2. Add the ginger and green chilli paste.
3. Add the turmeric powder and asafoetida, curry leaves.
4. Add the chopped idli and lemon juice, salt.
5. Mix everything and so that everything is well blended.
6. Garnish with chopped coriander leaves.


1. Remember idli have salt too so take care while adding salt.
2. You can make all these with small idlies too.... Make small idlies using the mould and follow the same procedure. Its so interesting and everyone loves it. Since I dont have right now I made cubes.
3. Curd chilli that we are using has salt too so add salt accordingly.
4. If your making the masala , coriander or tomato idlies you can serve with raita tastes so yumm.

Hope you all enjoyed my visual treat....Happy eating.



Idli, one of the south Indian staple and favorite choice for the breakfast. They are usually paired with chutnies, kothsu, sambar and more.. even though we have lot of accompaniment for this. Some time we lack in the choice of accompaniment or variety. So today I am posting Black urad dhal chutney which is so healthy and perfect for idlies, dosas, and chutney dosa.. Even I am posting the recipe for the idli, I know everybody knew it. But don't mind as this is my digital diary. I am just uploading my simple idli too.....As the name of the chutney is black urad dhal chutney it is the main ingredient which gives nice texture and flavor to the chutney. Moreover using with the skin makes it more healthy.

Ingredients for chutney :

Black urad dhal - 1/8 cup
Channa dhal - 1/8 cup
Roasted channa dhal(Pottukadalai) - 1/8 cup
Fresh coriander leaves - 1 handful
Curry leaves - 1 handful
Ripen green chilli - 5 to 6 (If you want spicy add extra 2)
Coconut - 1 tbsp
Jaggery - 1/2 tsp
Tamarind paste - 1/2 tbsp( adjsut according to your taste)
Asafoetida - 1 tsp
Salt - as required
Oil very little for frying.
Mustard for seasoning.

Method :

1. Heat oil in the pan add the dhals and saute till very light brown color in low heat.
2. Keep aside and saute all other ingredients one by one. Except tamarind and jaggery.
3. Once everything is cooled, put it in the blender(Dhals, leaves, coconut, chillies, jaggery, asafoetida, Tamarind paste, salt) to make a coarse paste to get the yummy chutney.
4. Season with mustard. Serve with idli and dosa.


1.Don't make it fine paste as it spoils the taste.
2.Saute the dhals till the nice aroma comes and color slightly changes to very very light brown.
3.You can saute the dhals one by one too.
4.Fry the fresh leaves slightly.
5.This chutney very well goes with hot rice and ghee too..

Ingredients for Idli :

Idli rice - 4 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 1/2 tsp

Method :

1. Soak the rice for 3 to 4 hours. And dhal for atleast 1 hr.
2. Grind the urad dhal to fine paste until nice foam comes.
3. Remove in the container. Now grind the rice not very fine.
4. Mix the dhal and the rice by adding salt and ferment it overnight.
5. Pour in the idli moulds and steam for 7 to 8 minutes.
6. Serve hot hot with your favorite accompaniment.

Note :

Since I don't have grinder. I add handful of beaten rice or cooked rice to get softer idlies.


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