Thursday, October 12, 2017

Mudakathan Keerai Dosa / Balloon vine dosa

Mudakathan keerai dosa
Mudakathan Keerai dosa

Mudakathan keerai (Balloon vine in English) is famous in Tamil Nadu for it's use in treating joint pain. My mom once made Mudakathan keerai dosa at home, but that time I didn't know about its medicinal benefits. It was just a dosai to me.

When my husband said, Mudakathan keerai has emerged itself in the farm after frequent rains, the name striked my mind and reminded me of the dosa my mom used to make. When I googled for its health benefits, I was surprised from the facts that it treats joint pain, arthiritis, dandruff, cold and cough. It also strengthens the bone. As my FIL has joint pain, thought of incorporating this keerai to our diet. My first attempt is this Mudakathan keerai dosa. I thought grinding keerai along with the soaked rice while making batter will leave a raw smell of keerai in dosa, but it didn't. Dosa came out with a new flavor. Everyone at home liked it especially my son was so happy to eat a green color dosa. He liked it very much.

I also made Mudakathan keerai rasam, it also tasted good. It tastes more like Thoothuvalai rasam. Will soon post the recipe of Mudakathan keerai rasam.

Try out this Mudakathan Keerai dosa at your home and share your feedback in the comments section below.

Ingredients (makes around 20 - 25 dosa)

Idli rice - 2 cups [ 1 cup size = 240 ml ]
urad dal - 3 tablespoon
fenugreek seeds - 1 teaspoon
salt - as needed
Mudakathan keerai - 3 cups (tightly packed)


  • soak idli rice, urad dal and fenugreek seeds for minimum 3 hours or soak overnight. 
  • wash the mudakathan keerai well
  • grind the keerai along with soaked idli rice, urad dal and fenugreek seeds
  • add salt 
  • grind it to a smooth paste
  • batter should be little thinner than the regular dosa batter
  • allow it to ferment for minimum 8 hours
  • once it is fermented, heat the dosa pan
  • take a ladle of mudakathan keerai dosa batter and spread it to a thin dosa
  • if you cook covered, then no need to flip the dosa.
  • serve this crispy mudakathan dosa with a hot chutney. I served it with garlic chutney. 
  • Garlic chutney recipe:

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Tuesday, October 10, 2017

Kasi Halwa / White Pumpkin Halwa / Thadiyangai Halwa / Vella poosanikai halwa

White pumpkin halwa
Kasi halwa

Do we need to wait for a festival or special occasion to make sweet at home :) . Nah... Whenever you feel like having sweet, you can make a simple sweet at home and satisfy your sweet hunger. One such simple sweet recipe is this White pumpkin halwa.

My husband got a big size white pumpkin weighs around 7 kg. After distributing some to the neighbors, I was left with around 1 kg of white pumpkin. I made white pumpkin curd curry / thadiyangai thayir pachadi with small amount of it and I am still left with some more pumpkin. Suddenly got to remember a recipe from a TV show by Chef Venkatesh Bhat using white pumpkin which is the famous ' Kasi Halwa '. I added my own proportions to this recipe and it came out well. Kasi halwa usually be in bright orange color. But I added green food color as I didn't have orange food color at home.

This simple halwa recipe is easy to make and you can make it in quick 30 minutes. After tasting the halwa, I have decided making this kasi halwa for Diwali. Enjoy making Kasi halwa at your home as well with this recipe and share your feedback in the comments section below.

Ingredients (serves for 2 )

White pumpkin (grated) - 3.5 cups [1 cup size = 150 ml ]
sugar - 1 cup
ghee - 2 tablespoon
cardamom - 1
food color - a pinch
cashews - 5 -6


  • peel off the skin from the white pumpkin and cut out the seed part
  • grate the white pumpkin
  • heat 1 tablespoon of ghee in a pan and fry cashews till golden brown. I didn't have cashews at home, so I didn't add. 
  • take out the cashews and in the same pan, add the grated white pumpkin
  • no need to add water, as the grated pumpkin itself will shed some water
  • fry till the pumpkin gets cooked
  • add sugar and mix well
  • add food color and cardamom. mix well.
  • saute often and at one stage, you will get a consistency of halwa and it won't stick to the pan. 
  • at this stage, add one more tablespoon of ghee and the fried cashews. 
  • mix well. cook it for few more minutes. 
  • when the halwa becomes shiny and transparent, switch off the flame. 

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Sunday, October 8, 2017

Spicy Murukku / Kara murukku / Chakli

Spicy murukku / Kara murukku / Chakli
Spicy murukku / Chakli

As Diwali is around the corner, it is time for making snacks and sweets at home. My mom usually make Thenkuzhal murukku mainly made of rice and urad dal for Diwali. But at my Husband's place, spicy murukku is very famous and both my kid and my husband are very fond of it. So for every get together, our Grandma used to make this Chakli / Spicy murukku at home in bulk. And it will soon get over, mostly in 2 days.

Last time, I got the recipe from her, and decided to make at home. Initially it needs some changes as I failed to follow the exact measurements she gave. Murukku came out hard. Then grandma said, adding butter / ghee will help loosen the dough, and the murukku will be cripsy. Followed her advice, next time it came out perfectly.

In this chakli recipe, I have highlighted the tips in bold, to help you out in case if you get any such problems while making Kara murukku / Spicy murukku.

Ingredients ( makes around 100 Murukku )

Method 1 : (instant)

Rice flour - 5 cups [1 cup size = 150 ml ]
gram flour -  2.5 cups
urad dal flour (optional) - 1/2 cup 
butter / ghee - 3 tablespoon
salt - as needed
jeera / cumin seeds - 1/2 teaspoon 
ajwain / omam / carom seeds - 1/2 teaspoon
asafoetida - 1/2 teaspoon
sesame seeds - 3 teaspoon 
red chili powder - 3 to 4 teaspoon
oil - for deep frying

Method 2 : ( grinding the flour in bulk and making murukku in batches )

For flour :

Idli rice / raw rice - 3 kg
Gram dal - 1 kg
urad dal - 1/2 kg 

Dry roast gram dal and urad dal in medium flame until nice aroma comes. Do not fry till golden brown. Take it before that. 
Cool it down and then grind it along with raw rice / Idli rice to a fine powder in the grinding mill machine available in the store. 
cool the flour in a wide plate and then store it in a airtight container. You can use this flour whenever you want to make murukku / chakli

For making Murukku / chakli :

flour mixture - 5 cups [ 1 cup size = 150 ml ]
fried gram dal / pottukadalai - 1 1/2 cup
butter / ghee - 3 tablespoon 
salt - as needed
jeera / cumin seeds - 1/2 teaspoon 
ajwain / omam / carom seeds - 1/2 teaspoon
asafoetida - 1/2 teaspoon
sesame seeds - 3 teaspoon
red chili powder - 3 to 4 teaspoon
oil - for deep frying


  • For instant method, just mix together all the flour, red chili powder,  ghee / butter,  cumin seeds , salt, asafoetida, carom seeds, sesame seeds by adding required amount of water and make a smooth dough
  • If you are following method 2 from the ingredients part, grind the pottukadalai / fried gram dal to a fine powder first. Then mix together flour mixture, fried gram dal powder, butter / ghee, salt, cumin seeds, carom seeds, asafoetida, sesame seeds and red chilli powder. Add required amount of water and make it to a smooth dough
  • cover the dough and rest it for 10 - 15 minutes
  • take 4 - 5 lids and apply some oil at the back.
  • take some portion of dough and put it in the chakli maker / murukku mould. For making chakli, use the star shape mould. 
  • tighten the lid and press the chakli maker over the oil greased lids , move in rounds to make a spiral shape.  
  • Tip: If the spiral murukku breaks while making rounds, then that means, the dough is not having enough moisture. Add 1 or 2 tablespoon of water in the dough, knead again and then make murukku using chakli maker
  • Tip: If the murukku shape doesn't come well, then it means the dough is too moist. In this case, add 1 or 2 tablespoon of flour mixture and then knead again. 
  • press the chakli maker and make spirals until you get the required size. I made 3 circles. 
  • heat oil in a pan for deep frying. 
  • when it is hot enough, put the spiral murukku in oil. You can fry 4 - 5 chakli at a time. 
  • turn over the chakli for even cooking on both sides. 
  • fry till the color turns to golden brown. 
  • take out and cool it down. 
  • Tip: have a bite, if the murukku / chakli tastes hard, then add 1/2 - 1 tablespoon of ghee / butter in the dough and knead again.
  • Tip: if the murukku/ chakli breaks in oil or if it has absorbed more oil, then it means, the dough has more ghee / butter. In that case, add 1 or 2 tablespoon of rice flour and knead the dough again. 
  • make spiral shape murukku in the same way with the remaining dough
    and fry in batches.
  • cool it down and then store it in airtight container.
  • serve with a hot tea. 
  • Its one of the best after school snacks for kids. 

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Wednesday, September 20, 2017

Cabbage Pakora

Cabbage pakora
Cabbage Pakora

Pakora or Pakoda is a well known appetizer / starter or a tea time snack in India.  Usually, pakora is mainly made with gram flour. But in this cabbage pakora recipe, I have incorporated wheat flour, gram flour and rice flour.

Cabbage pakora is a deep fried crispy snack made with chopped cabbage and onion dipped in a batter of 3 flours. It can be served either as a starter / appetizer, tea time snack or as a side dish for any rice varieties ( Puliyodharai / tamarind rice, Lemon rice, Mango rice, Coconut rice, Peanut rice, Bisebelebath, Tomato rice, Toor dal rice, Mushroom biryani, Curry leaves rice, Mint rice , Cauliflower rice etc., )

Ingredients (serves for 3 )

Cabbage (chopped) - 2 cups [ 1 cup size = 240 ml ]
onion - 2
red chili powder - 1 teaspoon 
wheat flour - 1/4 cup 
gram flour - 1/4 cup
rice flour - 1/4 cup
salt - as needed
asafoetida - 2 pinches
oil - for frying


  • chop onion
  • mix chopped onion, chopped cabbage, red chili powder, wheat flour, gram flour, rice flour, salt and asafoetida together
  • sprinkle some water and mix well. 
  • don't add too much water as cabbage itself will shed some water. just sprinkle some water to bind everything together
  • heat oil 
  • put some cabbage and flour mixture in batches
  • allow it to fry till it becomes crisp. flip it often for even frying on both sides
  • if you take it earlier, pakora will soon become soggy. So allow it to fry for sometime until it becomes crispy
  • serve hot either as a side dish for rice varieties or as a tea time snack. 

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Sunday, September 17, 2017

Garlic Chutney / Poondu chutney

Garlic chutney
Garlic chutney

A different side dish to a regular breakfast / dinner will always make the food special and it will tempt your family members to eagerly wait for the food you make. One such side dish is this Garlic chutney for the regular food Idli / Dosa that you  make at home. No coconut is added to this healthy chutney recipe.

Garlic has plenty of health benefits. It reduces blood pressure, prevents you from getting cold if you add garlic to your regular diet. It lowers the risk of getting heart attack and it contains anti oxidant property. Garlic is low in calories but very rich in vitamin C, vitamin B6 and manganese.

So this garlic chutney recipe is one of the ways to add garlic to your diet. Try out this simple garlic chutney recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 2 )

Garlic - 2 (whole) or 20 - 25 pods
small onions - 10
red chili - 2
urad dal - 2 teaspoon
curry leaves - 1 sprig
tamarind - 1 inch piece
salt - as needed
sesame oil / gingely oil - 2 teaspoon 


  • peel garlic and onion
  • heat sesame oil in a pan and add urad dal, red chili and curry leaves
  • once urad dal turns to golden brown in color, add small onions and garlic
  • saute till the onions become transparent
  • cool it down and transfer it to the mixer / mixie
  • add tamarind piece and salt
  • grind it to a smooth paste
  • serve as a side dish for idli and dosa

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Saturday, September 9, 2017

Aval Payasam

Aval Payasam
Aval Payasam

Aval / flattened rice  is an easily digestible food and you can make plenty of dishes with this Aval / poha as it get cooked very fast. This Aval payasam recipe is very easy to make and this will definitely be kids' favorite. If you want to quickly make a delicious dessert then this aval payasam is the best option for you. 

In this payasam recipe, I used Naatu sakkarai / brown sugar instead of jaggery just to check how the taste comes out with brown sugar. And I don't see much difference in taste with brown sugar. It almost tastes same as jaggery.  You can give this payasam as breakfast to toddler, just reduce the amount of jaggery or brown sugar. My kid loved it a lot. 

Try this Aval payasam recipe at your home and share your feedback in the comments section below. 

Ingredients  (serves for 2 )

Aval / poha / flattened rice - 1/4 cup [ 1 cup size = 150 ml ]
ghee - 2 teaspoon
cashew - 5 - 6
raisins - 10 
cardamom powder - 2 pinches
boiled milk - 2 cups
jaggery or naatu sakkarai - 1/4 cup


  • heat ghee in a vessel and fry cashews and raisins to golden brown
  • take out the fried cashews and in the same pan, fry aval / flattened rice
  • once the aval is fried, add 2 cups of boiled milk
  • let it simmer for few minutes. Milk will slightly reduce and the aval will become soft
  • at this stage, add the powdered Naatu sakkarai / jaggery. [ If the jaggery has impurities, sprinkle some water in jaggery, boil it and then filter it to remove the impurities. Add the filtered jaggery water to the milk ]
  • add cardamom powder. 
  • Mix well and then switch off the flame.
  • Garnish with fried cashews and raisins
  • Once you add jaggery, there are chances that the milk may get curdled. To avoid that, either the jaggery water should be in room temperature or the milk should be in room temperature. Both should not be hot. Switch off the flame immediately once you add and mixed the jaggery to the milk. 

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