Click the pictures to get the recipes

Saturday, December 29, 2012

White Pillaf with Cheese

Recipe Source - Nitha Mehta's Mexican cooking for the Indian Kitchen.

  • Butter or oil – 3 tbsp
  • Basmathi Rice/Long grained rice – 1 cup
  • Onion – 1 medium
  • Corn niblets – 1 cup
  • Green chillies – 4-5(adjust accordingly)
  • Coriander leaves (chopped) – 4 tbsp
  • Cottage cheese/Paneer – 1 cup
  • Salt to taste


Chop onion and green chillies. Crumble or mash the cottage cheese roughly with fingers and keep aside.

Wash rice and keep in a strainer to drain water. Do not soak.

Heat butter or oil in a sauce pan, add onion and stir fry till onion turns soft.Add corn; rice 2 green chillies and fresh coriander. Stir gently for 2-3 minutes till the rice gets toasted.

Add salt and 2 cups water. Give one boil, reduce heat and cook covered for 10 minutes. Add crumbled paneer and mix gently with a fork.

Cover and cook on low heat for another 5-7 minutes or till all the water are absorbed and the rice is soft.

Fluff with a fork. Garnish with chopped fresh coriander leaves and green chillies and serve.

Linking this to Julie's Flavors of Cuisines hosted by Love to Experiment. and Know Your Dairy – Cheese hosted by Sowmya and Jagruti.
and Caroles's Food on Friday

Sunday, December 23, 2012

Grape Wine - Home made

Wishing all my blogger friends Happy Christmas and Happy New Year!!!!!

Today’s post is home-made grape wine. We usually buy wine from the stores, this time I decided to make at home. Grape wine is my favourite. Two months back, I gone through DIY wine making in a local newspaper, the steps were easy and only thing you will need is patience. I had some doubts and browsed to clarify them and I referred here and here.

  • Grapes – 500g
  • Sugar- 500g
  • Water – 1 litre
  • Active dry yeast – 1 tsp (optional)
  • Luke warm water – ¼ cup ( to dissolve yeast)
  • Cinnamon Stick – 1 (optional)
  • Cloves – 1 (optional)
  • Star Anise – 1(optional)


Boil water and cool it completely.

Wash grapes, remove the stalks and pat dry with a kitchen towel.

Dissolve yeast in Luke warm water and keep it aside for 10 minutes.

Crush the grapes with your hands, add sugar ( half of its quantity250 gm) and mix. Transfer to a ceramic/glass jar/wide bucket.

Add cinnamon stick, cloves, star anise and yeast water (if using).

Add cooled boiled water, mix well. Cover with a piece of cloth and keep it closed and airtight.

Stir the mixture every morning for 1-2 minutes to allow fresh oxygen for the fermentation process.

You will notice air bubbles forming on the top when fermentation is taking place.

When the air bubbles have disappeared, strain the grape pulp into another vessel using a muslin cloth. Add the remaining sugar and mix well.

The wine will be hazy at this stage.

Keep it untouched for another 10 days so that the sediments settle down and the wine becomes clear.

Strain the mixture again using a muslin cloth without disturbing the sediments.

Store the wine in clean, dry effervescent-resistant glass bottles.


I used yeast and the wine fermented quickly, air bubbles were disappeared within 7 days. If you are not using yeast it may take longer than 7 days.

Friday, December 14, 2012

Poondu Kulambu/Garlic Gravy

  • Garlic Cloves – 20 No.s
  • Shallots – 10 No.s
  • Tomato – 1
  • Sambar Powder - 1 ½ tbsp
  • Tamarind – 1” size ball
  • Mustard Seeds – ½ tsp
  • Curry leaves – few
  • Oil – 2 tbsp
  • Salt to taste


Soak tamarind in water (about ½ cup of water) for 15 minutes and prepare tamarind juice, keep aside.

Chop shallots and tomato.

Heat a sauce pan, add oil, add mustard seeds and let it splutter. Add curry leaves fry for few seconds, add chopped shallots and fry until soft. Add chopped tomato and sauté until mushy.

Add Garlic cloves and fry for a minute. Add sambar powder sauté for few seconds. Now add 1 cup of water and salt, bring it to boil. Cook it covered until garlic cloves are tender and soft.

Add tamarind juice bring it to boil, cook it for further 2 more minutes and then remove from heat.

Serve hot with rice.

Tuesday, December 11, 2012

Plum Cake/Fruit Cake - A Christmas Cake Recipe

Plum cake is my favourite cake. Back in India my father used to buy Plum cake from Greatest Bakery for X'mas. At my place Greatest Bakery is famous for plum cake. I used to enjoy the whole cake because my sister doesn’t like it much.  Got the recipe here whereas, she referred here and here.

  • All-purpose flour- 1 cup
  • Sugar- 1 cup
  • Butter- 1 stick(at room temperature)
  • Dried fruits (dates, raisins, dried cherries, plums, pears, prunes and apricots) - 1 cup
  • Dried nuts (almonds, cashews and walnuts) - 1/2 cup
  • Eggs-3 (at room temperature)
  • Baking powder-1 tsp
  • Baking soda-1/2 tsp
  • Salt-1/4 tsp
  • Vanillas extract -1 tsp
  • Candied lemon and orange peels- 1tbsp
  • Spice powder (cinnamon, nutmeg, clove and dry ginger) - 1 tsp
  • Rum or Brandy- 1/2 cup or grape juice- 1/4 cup and orange juice- 1/4 cup
  • For caramelising
  • Sugar-1/4 cup
  • Water - 1tbsp + 1/2 cup


Chop the dried fruits and soak them in Rum /Brandy or grape and orange juice for a few hours.

Add 1/4 cup sugar and 1 tbsp water in a sauce pan and allow it to boil. Do not stir it. After a few minutes, the sugar syrup changes to a cherry wood coloured caramel. Remove the pan from fire immediately, keep under sink and add 1/4 cup of water to it. Let it cool completely. Add the vanilla essence to it.

Powder the sugar and keep aside.

Mix flour, baking powder, baking soda and salt. Sift the flour mixture and add the spice powder to it and mix well.

Separate the egg whites and yolks. Beat the whites until soft peaks are formed and keep aside. Beat the powdered sugar and butter in a mixing bowl till light and fluffy. Now add the egg yolks to it one by one and beat well until the mixture is creamy.

Add the sifted flour and the caramel to it and mix well. Add the beaten egg whites and fold them in gently.

Preheat the oven to 350 degrees F. Line the cake pans with parchment paper and butter and dust them.

Finally add the chopped nuts and the soaked dry fruits to the cake mixture. Fold them gently. Transfer the cake mixture into the greased cake pan and bake for 50 minutes or until a tester inserted into the cake comes out clean.

Cool completely before storing it.

Wednesday, December 5, 2012

Munthiri Kothu/Sweet Green Gram Balls - Christmas Snack

Mom used to make munthiri kothu,paniyaaram and achu muruku for Christmas.Munthiri kothu is my hubby’s favourite snack.  I got the recipe from my mom . The speciality of this sweet is crispy outer layer and soft and crunchy inside and when frying these balls, they stick together and they make a bunch and so is the name. (kothu – bunch)

  • Green gram – 1 cup
  • Grated coconut – ¼ cup
  • Grated Jaggery – 1 cup
  • Cardamom powder – a pinch
  • Raw rice – ¾ cup
  • Turmeric – a large pinch (for colouring)
  • Salt – a pinch
  • Oil – for deep frying


Soak raw rice in water for 2 hours.

Take a frying pan bring it to heat, add green gram and dry roast it until you get nice aroma. Remove from heat, transfer to plate, and let it cool.

Return the same pan to heat and dry roast the coconut until the colour changes. Once done remove from heat, transfer to a plate and keep aside.

Once green gram is cooled, dry grind it into a coarse powder and keep aside.

Boil ¾ cup of water and dissolve the jaggery and filter it. Bring back the filtered jaggery water to boil, add roasted coconut and coarsely ground green gram powder and stir continuously. Once the paste becomes thick remove from heat and let it cool slightly.

Meanwhile add soaked rice, salt, turmeric powder and little water in mixer and grind it to a fine paste. The batter should be thick enough and should not be watery.

Make small balls from green gram paste and keep aside.

Heat a frying pan on medium heat and add enough oil for deep frying. Once the oil is hot enough, dip the
green gram balls in the rice batter, and deep fry them.

Remove from the oil and drain on kitchen towel and store them in air tight containers.

Monday, November 26, 2012

Pepper Mushroom

  • Button Mushrooms – 200g
  • Onion – 1
  • Egg – 1
  • Black Pepper Powder – 1 tsp
  • Fennel Seeds – 1 tsp
  • Oil – 2 tbsp
  • Salt to taste


Chop mushrooms and onion.

Heat a non-stick fry pan, add oil. Add fennel seeds, let it pops up. Add chopped onion, fry until it becomes transparent.

Add chopped mushrooms, fry for a minute and then add pepper powder and salt. Mix it well, cover with a lid and cook until the mushrooms are cooked completely.

Meanwhile beat the egg and keep aside.

Once the mushrooms are cooked add beaten egg and stir continuously and cook until the egg is cooked completely.

Remove from heat and serve hot with rice.

Friday, November 23, 2012

Pattani Kurma/Green Peas Kurma

  • Green Peas – ½ cup
  • Onion – 1
  • Tomato – 1
  • Ginger Garlic Paste – 1 tsp
  • Mustard seeds – 1 tsp
  • Oil – 2 tbsp
  • Salt to taste
  • To Grind
  • Coconut – ¾ cup
  • Fennel Seeds – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Garam masala powder - 1/2 tsp
  • Chilli Powder – 1 tsp


Soak green peas overnight, or for 8 hours.

Add green peas in a pressure cooker together with salt and enough water and cook it for 3 whistles or until green peas are cooked.

Mix coconut, fennel seeds, turmeric powder, garam masala, chilli powder and grind into a fine paste, keep aside.

Heat the pan and add oil. Add mustard seeds, once splutter add curry leaves fry for a minute. Then add ginger garlic paste and sauté for a minute. Then add finely chopped onion and fry until translucent.

Now add chopped tomato and fry for 2 minutes. Add cooked peas and then ground coconut paste. Add enough water, bring it to boil reduce the heat and cook it for further 10 minutes.

Remove from heat and serve with idli, thosa or roti.

Saturday, November 17, 2012

Pasi Paruppu/Payatham Paruppu Sadham/Moong Dal Rice for Babies/Kids/Toddlers

  • Parboiled Ponni Rice - ½ cup
  • Moong dhal/Pasi paruppu – ¼ cup
  • Pepper – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – a pinch
  • Salt to taste

  • Ghee to taste

Wash rice, moong dhal and add in a pressure cooker. Add 2 cups of water, pepper, cumin, asafoetida and salt.
Once the water starts to boil cover it and pressure cook it for 15 minutes on low heat.
Once done remove from heat, once the pressure is released add ghee and mash the rice with a spoon.
Make sure the rice is warm and feed your baby.

Wednesday, October 31, 2012

Steamed Pumpkin Buns with Green Gram Filling

I got the recipe from nasi lemak lover and I wanted to try these buns immediately since I had some pumpkin puree at my refrigerator. Steamed buns are from Chinese cuisine and these buns are filled with meat or veg. The recipe remains the same except the filling; I used green gram paste instead of lotus paste. These buns are best if served hot.

  • Pumpkin Puree – 150g
  • All-purpose flour – 225g
  • Sugar – 1 tbsp
  • Salt – 1/3 tsp
  • To make yeast water
  • Lukewarm water – 1 tbsp
  • Sugar – 1 tsp
  • Instant Yeast – 1 tsp
  • For Filling
  • Green gram paste (or)Red bean paste(or)Lotus paste[store bought or homemade] – for filling
  • For Stem
  • Pumpkin Skin – cut into small pieces to make pumpkin stem


Mix yeast, sugar and water and set aside for 5 minutes to bloom.

Take a mixing bowl add all-purpose flour, pumpkin puree and yeast water and knead till smooth dough. Cover with damp cloth and rest for 1 hour.

Knock down dough to expel some air, knead the dough for a while on a lightly floured surface.

Divide the dough into 13 equal sized balls and rest for 10 minutes.

Flatten the ball into a disc. Weigh out 15g of green gram paste and lightly shape into ball. Place green gram paste on to center, wrap and pleat up the sides and seal.

Use a butter knife and mark from top and lightly press down towards bottom, leave some space, mark again. Repeat this step by till you finish the whole ball. Place a small piece of pumpkin skin at the middle (place it in the opposite side of pleat area, pleat area should face down) and lightly press down.

Place the pumpkin buns (pleat area should face down) onto a greaseproof paper and place them on a rack for steaming. Cover them with a piece of damp cloth and let them rise for another 10-15 minutes.

Lightly mark the bun with the butter knife again to sharpen the pattern and steam the buns on high heat for 15 minutes. Wait for 2 minutes and remove from steamer.

Serve immediately.

Wednesday, October 24, 2012

How to make Pumpkin Puree at Home?/Home Made Pumpkin Puree - Steaming Method

Making pumpkin puree at home is easy and you can store it for months (about 6 months) if you freeze it or you can refrigerate for weeks (about 2 weeks). Whenever you make a pumpkin recipe thaw it and use it. I have used steaming method to make puree. Since I didn't get the golden pumpkin, I used the green one.


  • Pumpkin – 1 small size


Wash th pumpkin, remove the stem and slice the pumpkin in half. Scoop out the seeds and fibrous strands. Cut each half into four pieces.

Bring a pot of water to a boil. Steam the pumpkin pieces on a rack for 35-40 minutes. Remove from steamer and let it cool.

Remove the skin and add the pumpkin in a blender and blend it till you get a puree.

Pumpkin puree is ready to be used. If you don’t have the intention to use it at once divide the puree into small portion and freeze it or refrigerate it.

Linking this to halloween event hosted by cooksjoy

Steamed Pumpkin Muffins/Cake

  • Pumpkin Puree (homemade or store bought) – ¾ cup
  • Plain Flour – 2 ¼ cup
  • Sugar – 1 cup
  • Thick coconut milk – ¾ to 1 cup
  • Egg – 1
  • Corn Oil – ¼ cup
  • Pumpkin Seeds – 2 tbsp (optional)


Take Flour in a mixing bowl. Add sugar, mix well. Add pumpkin puree and mix. Now add in baking powder and salt and mix thoroughly.

Beat the egg in a separate bowl, add coconut milk, corn oil and mix. Pour into flour mixture and mix evenly.

Scoop into small greased moulds, spread pumpkin seeds on top of batter and steam at high heat for 15 minutes or until the tester inserted at the center comes out clean.

Remove from the steamer and let the cake cool for a few minutes and serve.

Adapted from Auntyyochana and modified slightly.



Saturday, October 20, 2012

Snakegourd Stir Fry/Podalanga Poriyal

  • Snakegourd (chopped) – 1 bowl
  • Shallots – 5
  • Green Chilli – 1
  • Yellow split peas/Channa dhal/Kadalai Paruppu – 1 tbsp
  • Turmeric Powder - a pinch
  • Grated coconut – 2 tbsp
  • Oil – 1 tbsp
  • Mustard Seeds – ½ tsp
  • Curry Leaves –few
  • Salt to taste


Heat a pan, add oil, and add mustard seeds. Let it splutter, add yellow split peas and fry till the colour changes. Add curry leaves fry for few seconds, add chopped shallots, green chilli and fry them.

Add chopped snakegourd,turmeric powder and salt & fry for a minute. Sprinkle some water and cook it covered for 15 minutes.

Add grated coconut and cook it for 5 more minutes and remove from heat. Serve hot with rice.

Wednesday, October 17, 2012

Eggless Steamed Banana Cake/Muffins

  • Ripe banana, mashed – 1 (about ½ to ¾ cup)
  • Milk – 60ml
  • Oil – 1tsp
  • Baking Powder – 2 tsp
  • Palm Sugar – ½ cup
  • All-purpose flour – 1 cup


Place all the ingredients in a small mixing bowl.

Mix the ingredients with a fork until well blended. Scoop the batter into small greased moulds. ( I used aluminium foil cake cups)

Steam them in a steamer for 15 to 18 minutes or until a tester inserted into the center comes out clean.

Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the mould and serve.

Recipe adapted from Chowtime.


The icing sugar instead of palm sugar was used in the oringinal recipe. So you can replace palm sugar with icing sugar. You can use idli cooker to steam the cakes.

Linking this to Sangeetha's Show Me Your HITS - Desserts hosted by Divya of Divya's Culinary Journey.

Friday, October 12, 2012

Oats Upma

  • Instant Porridge Oats – 1 cup
  • Shallots (chopped) – 6
  • Grated Coconut – 2 tbsp
  • Green Chilli – 1
  • Curry Leaves – few
  • Mustard Seeds – ½ tsp
  • Oil – 1 tbsp
  • Salt to taste


Dry roast oats until the colour changes slightly.

Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves and then chopped shallots, fry until shallots turn translucent.

Slit green chilli and add, saute for a minute.

Add ¾ cup of water and salt. Bring it to boil. Add coconut and stir.

Lower the heat, add roasted oats stirring continuously and cook till it is done.

Serve with sugar or chutney.

Linking this to favorite recipes event - vegetarian hosted by Swathi

Monday, October 1, 2012

Ellu Podi/Sesame Powder

  • Sesame – 100g
  • Dried red chilli – 4-6 (adjust to taste)
  • Garlic – 4 cloves
  • Tamarind – 1/2” size ball
  • Salt to taste


Heat a pan, add sesame and dry roast until the colour change and you get a nice aroma. Before remove from heat add garlic and dried chilli and roast them for 1 minute along with sesame.

Remove from heat and let it cool. Once done, add roasted ingredients, salt & tamarind to blender/mixer and dry grind it coarsely.

Transfer to a bowl and leave it in the room temperature for 10 minutes and then transfer to airtight container and store in the refrigerator.

Serve with idli, dosa and rice.

Linking this to Julies EP Series hosted by Priya's Now Serving

Saturday, September 29, 2012

Capsicum/Bell Pepper Rice

  • Parboiled Rice – 1 cup
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Garlic – 4 flakes (crushed)
  • Red Capsicum – ½ Big sized chopped
  • Fennel Seeds – ½ tsp
  • Red chilli powder – ½ tsp
  • Oil – 2 tbsp
  • Salt to taste


Wash rice and leave in a strainer to drain. Do not soak.

Heat a pressure cooker. Add oil, once it is hot add fennel seeds, fry it. Add chopped onion and fry until transparent. Add tomato fry until soft.

Add crushed garlic, fry for few minutes. Add red chilli powder, mix well. Add rice and stir fry for 5 minutes. Add chopped capsicum, salt and mix well.

Add 2 cups of water. Cover and cook for 3 whistles or till the rice is soft and cooked. Remove from heat and serve hot.

You can replace parboiled rice with long grained rice.

Linking this to Julei's EP Series-Oregano & Paprika guest hosted By Kavi @ Foodomania

Sunday, September 23, 2012

Milk Halwa

This halwa tastes like pal gova. Flavoring agent is not necessary for this halwa. If you wish you can garnish with some chopped nuts of your choice. If you prepare in microwave delicious halwa is ready within 12 minutes. Recipe source Adupankarai.

  • Milk – 2 cups
  • Sugar – 3/4 cup
  • Ghee – ½ cup
  • Rawa/Semolina – ¼ cup

Take a microwave safe bowl, add all ingredients and mix. Microwave it on high for 10 minutes or until it reaches the right consistency. For every two minutes take it out, stir and put it back in microwave.

Once done transfer it to a greased bowl. Garnish with chopped almonds & pistachios and serve.

Alternatively take a heavy bottomed pan, add all ingredients and mix. Bring it to heat on medium flame. Stir continuously till it become thick and leaves the sides of the pan.

Remove from heat and transfer it to a greased bowl. Garnish with chopped almonds and pistachios.

I added ¼ cup of ghee instead of ½ cup.

Linking this to

Friday, September 21, 2012

Carrot Milk

  • Carrot – 1 medium size
  • Milk – 2 and 1/2 cup
  • Sugar – 2 tbsp or as per taste
  • Cardamom – 2 pods


Wash the carrot and peel off the skin. Cut the carrot into small pieces, add it to the pressure cooker, add 1 cup of water and cook it until soft.

Drain the water and reserve the water for later use. Add little drained water to the cooked carrot and blend it in a blender into a paste.
Heat the milk, bring it to boil, crush cardamom and add it to the milk. Add sugar and stir. Finally add carrot paste & drained water to milk and stir, keep it for few seconds and remove from heat.
Serve hot or refrigerate it and serve cold.

More healthy recipes for kids.......

                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips

from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months


Thursday, September 20, 2012

Stir Fried Cauliflower with Paprika

  • Cauliflower – 1 small size
  • Turmeric Powder – a pinch
  • Paprika – 1 tsp
  • Oil – 2 tbsp
  • Salt to taste


Cut cauliflower into florets. Take enough water in a bowl to boil cauliflower and bring it to boil. Once the water starts boiling add cauliflower florets, turmeric powder and salt. Continue cooking for 5 more minutes and remove from heat. Drain water and keep aside.

Let it warm. Now cut the florets into small pieces. Add paprika and toss to coat.

Heat a non-stick fry pan, add oil. Add cauliflower and stir fry for 5-7 minutes. Remove from heat and serve hot with rice.

Sending this to Julei's EP Series-Oregano & Paprika guest hosted By Kavi @ Foodomania

Saturday, September 15, 2012

Coconut Rice/Thengai Sadam

  • Basmati rice – 1 cup
  • Grated coconut – ¾ cup
  • Mustard Seeds – 1 tsp
  • Dried red chilli – 2 no.s
  • Curry leaves – few
  • Ghee – 2 tbsp
  • Salt to taste

Wash rice; add it to the pressure cooker. Add 1 ½ cup of water and salt to rice and cook it for 3 whistles.

Heat a pan, add ghee, and add mustard seeds let it splutter. Add dried red chilli & fry. Add curry leaves fry for a minute.

Add grated coconut and fry for 6-7 minutes. Add cooked rice and mix well, remove from heat and serve hot.

Serve with potato fry or any curry.

Linking this to Chef Mirellie’s event Taste of the Tropics - Coconut hosted by Nivedhanam

Thursday, September 13, 2012

Scrambled Tofu with Carrot

  • Silken Tofu (Soft Tofu) – 300g
  • Carrot - 1
  • Ginger Garlic paste – ½ tsp
  • Turmeric Powder – a pinch
  • Chilli Powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp


Squeeze all water from Tofu. Scramble well with hands; add ginger garlic paste, chilli powder and mix. Keep aside for 10 minutes.

Grate the carrot and keep aside.

Heat a non-stick fry pan with oil. Add scrambled tofu and fry till all moisture evaporates. Add grated carrot, salt and stir. Remove from heat once the carrot is cooked.

Serve hot with rice.

Linking this to Pari's Only Series hosted by Preeti

Sunday, September 9, 2012

Idiyappam/String Hoppers/Idi Appa


  • Roasted raw rice flour or idiyappam flour – 2 ½ cup
  • Water – 2 ½ cup
  • Grated Coconut – ¾ cup
  • salt to taste


Place the flour in a mixing bowl, add salt and mix well. Bring water to boil.
Add 1 ½ cup of hot water to the flour and mix. Add remaining hot water and mix to get soft dough.

Stuff idiyappam press with the dough and gently press on idly plates.
Spread some coconut on top of the idiyappam and steam it for 15 minutes or until done. Alternatively use microwave vegetable steamer and microwave it for 2 ½ minutes.

Remove from heat and serve hot with sugar or any curry.


You can avoid coconut and make idiyappam.

Saturday, September 1, 2012

Oats Thosai/Thosa/Dosa | Oats Pancake

My cousin was with us for the past few days and we had a great time. She prepared oats thosa/Pan cake for breakfast and we just loved it. Now oats dosa is one of our favourite breakfasts. It would be best if served with coconut chutney.

  • Instant Oats – 1 cup
  • Semolina/Suji - ¼ cup
  • All purpose flour/Maida – ¼ cup
  • Rice flour – 1 tbsp
  • Yogurt/Curd – 3 tbsp

  •  Salt to taste


Dry grind the instant oats into a fine powder.
Bring semolina, maida, rice flour and ground oats in a mixing bowl, and mix well.Add salt and yogurt to the above mixture and mix well.Add enough water to get dosa/thosai batter consistency.
Heat a dosa/thosai pan, apply oil, spread one ladleful of batter and cook.Turn dosa/thosa and cook the other side.
Remove from the pan once done and serve hot with dry coconut chutney.

For dry coconut chutney,


  • Grated Coconut – 1 cup
  • Cumin Seeds – 1 tsp
  • Garlic – 2-3 cloves
  • Red Chilli Powder – ½ tsp
  • Tamarind – 1/2" inch size
  • Salt to taste


Bring all ingredients together and mix well.
Grind the coconut mixture coarsely without adding water.
Transfer coconut thuvaiyal/chutney into a serving dish.

You can add chopped onions to the batter and make dosa if you like.


Wednesday, August 29, 2012

Puttu/Kuzhai Puttu/Kuzha Puttu - Step by step

Puttu is common breakfast in Kerala and Southern TamilNadu. As most of us know rice flour is steamed with grated coconut and served with sugar, banana combo or sugar, cooked green gram combo or kadala curry.
Puttu can be made by using idly cooker or puttu maker. I always use puttu maker to make puttu. Generally my mom prepares rice flour for puttu from scratch by soaking raw rice, dry grinding and roasting it. Since it is a lengthy process for me, I prefer store bought puttu flour to make puttu.

  • Roasted rice flour or puttu flour – 1½ cup
  • Grated coconut – ½ cup ( adjust according to your taste)
  • salt to taste
Puttu maker has two parts, puttu kuzhal and puttu kudam.Fill the puttu kudam with water(quantity should be from ½ to ¾ of puttu kudam). Close it with the lid and heat it.
Meanwhile, place the puttu flour in a bowl.

Add salt and mix well. Sprinkle some water and mix well. Again Sprinkle some water and mix well without any lumps.

Check the consistency of the flour. Repeat sprinkling water & mixing until you get the right consistency. The right consistency is that you could make a ball with the flour and crumble it back. The flour should be wet enough for steaming. It should not become too watery.

Once the flour mixture is ready, fill the puttu kuzhal with coconut layer and flour mixture. First layer the puttu kuzhal with grated coconut.

Then add the prepared flour and fill 1/3 of puttu kuzhal very loosely. Again layer it with coconut and fill 2/3 of puttu kuzhal with prepared rice flour.

Repeat the coconut layer and fill the puttu kuzhal with prepared rice flour and finally spread some coconut on top of the flour. Close with the lid.

Now puttu kuzhal is ready with the rice flour to steam.
Once the water in the puttu kudam starts boiling, fit the puttu kuzhal and heat it until the steam comes out from the top of the puttu maker.

Continue heating for 5 more minutes and remove from heat. To take out puttu, push from the back of puttu kuzhal with the help of a ladle (use back side of the ladle) and serve immediately. Repeat the same steps for the remaining flour.

Serve hot with green gram sundal.

For green gram sundal,

  • Green gram – ¾ cup
  • Salt to taste
Wash green gram. Take a pressure cooker and add green gram, salt and enough water to cook (about 1½ cup). Cook it for 6-7 whistles or until green gram becomes soft.


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