Kondakadalai Kolambu


Kondakadalai - 1 cup
Onion - ½ finely chopped
Tomato - ½ finely chopped
Turmeric powder - ¼ teaspoon

To grind:

Coconut - ¼ cup
Kuruma podi - 1 table spoon
Green chilli - 2
Salt to taste

To temper:

Urad dhal
Cummin seed
Red chilli - 2
Curry leaf


* Soak kondakadalai for 8-10 hours
* Cook the soaked kondakadalai in a pressure cooker with little salt
* Then put all the items mentioned in "to grind" in a mixie, add little water and grind it into a smooth paste
* In a pan heat oil and add the ingredients given in "to temper"
* Add the chopped onion and saute until it becomes soft
* Then add turmeric powder and tomato
* Saute till the become mushy, then add the coconut paste
* Add ¼ cup of water and salt
* When it begins to boil add the cooked kondaladalai and leave it in low flame for 5 min with the lid closed
* Kondakadalai kolambu can be served for rice, chappathi



  • Potato - 1 cup 
  • Carrot - 1 cup
  • Beans - 1 cup 
  • Coconut - 1/2 cup
  • Kuruma podi - 2 table spoon
  • Green Chilli - 2
  • Curd - 2 tablespoon
  • Salt to taste

To temper:

  • Oil
  • Mustard
  • Urad dhal
  • Curry leaf


  1. Finely chop all the vegetables and half-cook them with little salt and turmeric powder
  2. In a mixie grind coconut, green chilli and kuruma podi in to a smooth paste
  3. Heat a kadai and pour oil in it
  4. Add mustard seeds, urad dhal, allow it to sputter and  add curry leaves
  5. Pour the mixie paste and saute for a minute 
  6. Then add the half cooked vegetables and salt to taste
  7. Close the lid and keep the stove in low flame for 3 min
  8. Switch off the stove and add curd giving a quick stir
  9. Aviyal can be served for adai

Mint Chutney


v  Mint - 1 bunch
v  Onion - 1 medium sized
v  Tomato - 1 medium sized
v  Urad dhal - ¼ teaspoon
v  Channa dhal - ¼ teaspoon
v  Red chilli - 2
v  Coconut - ½ cup
v  Oil - 2 teaspoon

To temper:

v  Oil
v  Mustard - ¼ teaspoon
v  Urad dhal - ¼ teaspoon
v  Cummin seed - ¼ teaspoon
v  Curry leaf - 5


1.    Clean the mint leaves and keep aside
2.   Heat oil in a pan, add urad dhal and channa dhal
3.   Fry until it turns golden brown, then add red chilli
4.   Then add coconut flakes and fry for  1 min
5.   Now add the cleaned mint leaves and cook until the leaves shrink
6.   Place the mixture in a plate and allow it to cool down for sometime
7.   Meanwhile heat a pan and pour little oil
8.   When the oil becomes hot, add chopped onion
9.    Saute until it turns soft, then add tomato and saute until it becomes mushy
10.  In a mixie, put onion tomato paste and mint mixture
11.   Grind and then transfer it to a bowl
12.   To temper, heat little oil in a pan and add mustard, urad dhal, cummin seeds and curry leaf
13.   Then add it in to the mint chutney

Vegetable Fried Rice

Preparation Time: 30 min
Cooking Time: 25 min
Serves: 2

Cooked basmati rice
Onion - 1 medium sized
Carrot - 1 cup
Beans - 1/2 cup
Capsicum - 1/4 cup
Cabbage - 1/4 cup
Green peas - 1/4 cup
Pepper powder - 1 teaspoon
Chilli sauce - 1 teaspoon
Soya sauce - 2-3 drops
Salt - to taste


1. Heat oil in a pan
2. Add onion sauté for 2 min
2. Keep in medium flame and add all vegetables (carrot, beans, capsicum, cabbage, green peas) one by one and saute
3. Add little salt
4. When vegetables are cooked, add pepper powder, chili sauce and few drops of soya sauce
5. Mix well and reduce to low flame
6. Add cooked basmati rice
7. Keep stirring slowly until its completely mixed

Ragi Dosa

Ragi is rich in proteins and minerals. Ragi has numerous health benefits like weight loss, strengthen bones, reduce the risk of diabetics, bring down cholesterol, excellent source of iron etc. Ragi dosa can be prepared with urad dhal (Ragi dosa with urad dhal) and ragi roti is another exciting dish.

Preparation Time: 20 min
Cooking Time: 20 min
Serves: 2

  • Ragi flour - 2 cups
  • Small onion - Finely chopped - 1/2 cup
  • Green chilli - 3
  • Water - 1 1/2 cup
  • Salt to taste
  • Oil - 1 teaspoon
  • Mustard - 1/4 teaspoon
  • Urad dhal - 1/4 teaspoon
  • Cummin seeds - 1/4 teaspoon
  • Split channa dhal - 1/4 teaspoon
  • Curry leaf - 4


  1. Mix ragi flour with chopped onion, green chilli and salt
  2. Add water to the mixture and mix well so that no lumps are formed
  3. Now heat a pan and pour oil
  4. When the oil is heat, add mustard and allow it to sputter 
  5. Then add cummin seeds to sizzle and urad dhal and channa dhal
  6. Saute them till they turn golden brown
  7. Pour them into the batter and give a stir
  8. This mixture will be like dosa batter consistency
  9. Now heat dosa tawa in the stove in medium flame and apply little oil
  10. Pour the ragi dosa batter in the pan
  11. When one side of the dosa is cooked, it is turned the other side
  12. Yummy ragi dosa are ready to serve

Rava Kichedi

Rava Kichedi is a very tasty, yummy, easy breakfast or dinner recipe. It is very easy to prepare. 

Preparation time: 20 min
Cooking time: 15 min 
Serves: 2

  • Rava or Sooji - 2 cups
  • Onion - 1/2 cup
  • Carrot - 1/2 cup
  • Beans - 1/4 cup
  • Green peas - 1/4 cup
  • Green chilli - 2
  • Mustard - 1/2 teaspoon
  • Urad dhal - 1/2 teaspoon
  • Cummin seeds - 1/2 teaspoon
  • Split channa dhal - 1/2 teaspoon  
  • Cashew nuts - 1/2 teaspoon
  • Curry leaf - 5
  • Salt to taste
  • Oil - 2 teaspoon
  • Water - 5 cups

  1. Place a kadai on the stove and add a teaspoon of oil
  2. Add mustard and as it sputters, add urad dhal, cummin seeds. cashew nuts, split channa dhal. Fry until it turns golden brown
  3. Then add curry leaf and onion and saute for 3 min 
  4. When onion become soft, add all the vegetables
  5. Add little salt and sprinkle some water, so that the vegetables get cooked
  6. Now add water and salt
  7. When the water gets boiled, reduce the flame of stove
  8. Start adding sooji or rava and keep stirring, so that no lumps are formed
  9. Switch off the stove and close the kadai with a lid for 1 min
  10. Pour a teaspoon of oil and give a quick stir
  11. Rava kichedi is ready to be served with pickles 

Egg Puff

Preparation Time: 10 min
Cooking Time: 45 min
Serves: 6

I always like these puffs and now I make them in home. Crispy puffs looks yummy. Hot Crispy Puffs are always a perfect evening snack. Before preparing, keep the puff pastry sheet at room temperature for 30-45 min. Sprinkle all-purpose flour while separating puff pastry sheets into layers.

  1. Puff pastry sheets - 3 sheets
  2. Boiled Egg - 3
  3. Onion - 2 medium sized 
  4. Tomato - 1 medium sized
  5. Turmeric powder
  6. Chilli powder
  7. Salt to taste
  8. Oil
Keep the puff pastry sheets at room temperature for 30 min

  1. In a pan, heat a teaspoon of oil
  2. When the oil is heat, add onion and saute for 3 min
  3. Add turmeric powder and chilli powder
  4. When onion become soft, add tomato and saute for 4 min
  5. As the gravy gets thicker and leaves out oil, switch off the stove 
  6. Boil 3 eggs with little salt in a pan for 20 min or pressure cook the egg with salt in a pressure cooker for 1 whistle
  7. When the egg cools down peel off its shell and cut it into two half 
  8. The stuffing for the puffs is ready
  9. Now cut open the puff pastry sheets and cut them to the desired size based on the shape (rectangle,triangle) 
  10. Then keep the stuffing along with a half slice of egg and fold the sheets diagonally for a triangle shape or horizontally for a rectangle shape
  11. Close the edges with the fork or apply few drops of water along the inner edges of the sheets and stick them
  12. Arrange the puffs in a oven tray
  13. Preheat the oven to 375 degree Fahrenheit for 10 min and then place the tray and bake them for 15-20 min
  14. Once the puffs get ready, take out the tray and allow it to cool for 10 min
  15. Delicious egg puffs are ready for snack

Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min
Cooking time: 15 min
Serves : 2


  1. Chicken - 500gm
  2. Egg - 1
  3. Pepper - 1 tsp
  4. Ginger-garlic paste - 1 tbsp
  5. Corn flour - 1 tbsp
  6. All-purpose flour - 1 tbsp
  7. Salt to taste
for dry:
  1. Chopped ginger  - 1 tsp
  2. Chopped garlic - 1 tsp
  3. Onion - 1 medium sized - Finely chopped 
  4. Hot & sweet tomato sauce - 3 tbsp
  5. Chilli sauce - 2 tsp
  6. Soya sauce - 1 pinch
  7. Pepper - 1 pinch
  8. Salt to taste
  9. Oil - to fry
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.
2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.

Kuruma Podi


Fennel seeds - 500 gm
Poppy seed - 250 gm
Roasted gram/pottu kadalai - 250 gm
Cinnamon - 2 inch piece
Cashew nuts - 250 gm

o   Roast all the ingredients separately and allow it to cool
o   Then grind them in to a coarse mixture


Preparation time: 15 min
Cooking time: 20 min
Serves: 20

  • Raw rice - 1 cup
  • Jaggery syrup - 1 cup
  • Ghee - 1 tbsp
  • Soak raw rice for 30 min

  1. Grind soaked rice without adding water. It should be coarse like rava.
  2. Add coarse rice, ghee, jaggery water and 1/2 cup of water. Pressure cook for one whistle.
  3. Grease hand with oil or ghee and form balls like laddoo. Press them gently and firmly.