Monday, April 15, 2013


கம்பு தோசை

What is celebration without good food. Its Tamil New Year and lets welcome it in a traditional way. I am in my mom's home for the weekend. She made this dosai for breakfast and insisted that i should atleast taste it as i am not a great fan of these items. You wont believe, i ate so much that, i lost track of how much i ate. It was crispy, soft and tasted so good. I would say it was just perfect and melted in my mouth. So, my friends begin your new year with this healthy and tasty kambu dosai.

Tuesday, April 09, 2013


மோர் குழம்பு 

This gravy is a must in any occasion and i just love it. It is a simple yet, very tasty dish. You can add pumpkin, kasoori methi, ladies finger or paruppu urundai to it. Or you can make it simple only with small onions stil,l it tastes so good. It is a very apt dish for the hot summer.

Monday, April 08, 2013



I wanted to post this recipe for a long time. To me MD was all about stuffing dosa with potato masala until my MIL's mom taught me how to make it. Its Bangalore style and the dosa batter plays the magic here. It has a few extra ingredients serving their purposes like, Bengal gram - for the golden colour, Sooji - for crispness, Aval - for softness and so on...Though it consumes time, making this dish is worth its time. It is a perfect weekend breakfast and yes of course, it tastes yummy.


For batter
Raw rice - 1 cup
Idly rice - 1 cup
Urud dal - 1 cup
Vendhayam - 2 tbsp
Bengal gram - 1/4 cup
Peeled and broken green gram - 1/4 cup
Aval - 1/4 cup
Sooji - 1/4 cup

For chutney to be applied on dosa
Coconut - 1/2 cup
Tamarind - small amla size
Red chilli - 5-6

For potato masala (sagu)
Potato - 3-4 (boiled, peeled and mashed)
Onion - 1 (sliced)
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - to garnish
Oil - 2 tbsp
To temper
Mustard seeds - 1 tsp
bengal gram - 1 tsp
Curry leaf - few
Green chilli - 3-4


For dosa
1. Soak all the batter ingredients at least for 1 hr and grind them together. The consistency should be of the regular dosa batter we make.
2. Let it ferment for 6-8 hrs,
3. Make dosa and sprinkle ghee on the sides. Once it is half cooked spread little chutney and keep the potato sagu. Fold the dosa and serve hot with coconut and pudhina chutney.

For sagu
1. Heat oil in a kadai and add the tempering ingredients.
2. Add onions and turmeric powder. Saute until translucent.
3. Now add the mashed potatoes, salt and mix well. Sprinkle some water if required.
4. Garnish with fresh coriander leaves

Saturday, April 06, 2013


சீரக சாதம்

Variety rice!!! What generally comes to your mind when you say, read or write variety rice is lemon rice, tomato rice, tamarind rice, coconut rice and curd rice. This is yet another variety tastes delicious, spicy and has a few health benefits as well. It is easy to make and is actually an Indian fast food except that it is healthy. This rice is generally prepared with the left over rice the next day.

Friday, April 05, 2013


                                                               PANEER THOKKU

Its holiday season and mom's will have hardtime making different tiffin items for their kids. This recipe is not only easy to prepare but also can be used as a base for a variety of dishes like,
Stuffed dosa
Stuffed idly
Frankie / chapati role (atta/maida)
Pizza, and so on.