Plain / Flower Aappam

  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil


  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency and add salt
  3. Add salt and Allow the batter to rest for 10-12 hrs

Plain Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and rotate in a circular motion
  3. Close the lid and allow it to cook for 1 min in medium flame
Flower Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and move in 8 directions to form a floral pattern.
  3. Close the lid and allow it to cook for 1 min in medium flame. 

Egg Paniyaram

Egg Paniyaram



  1. Break the eggs and pour it into a bowl
  2. Whisk them well and add it to the paniyaram batter
  3. Heat the paniyaram pan and pour the batter
  4. When one side of paniyaram is cooked, turn to other side and cook

Vegetable Biriyani - Dindigul Style


1.     Basmati rice - 2 cup
2.    Onion - 1 medium sized
3.    Tomato - 1 medium sized
4.    Carrot - ½ cup
5.    Beans - ½ cup
6.    Green peas - ½ cup
7.    Green chili - 2
8.    Coriander leaf - ¼ cup
9.    Turmeric powder - 1 teaspoon
10.  Coriander powder - 2 tablespoon
11.  Cumin powder - 1 tablespoon
12.  Chili powder - 1 teaspoon
13.  Garam masala - ½ tablespoon
14.  Curd - 2 tablespoon
15.  Salt to taste
16.  Ginger garlic paste - 2 teaspoon
17.  Mint - 5-8 leaves
18.  Cashew nuts - 4-8 pieces
19.   Cinnamon - 1 inch stick
20. Cardamom - 2
21.  Cloves -2
22. Bay leaf -2
23. Star anise -1
24. Oil - 1 tablespoon


1.     Soak basmati rice for 15 min
2.    Clean and cut all the vegetables. In a bowl mix curd, salt, turmeric powder and vegetables and set aside for 15 min
3.    Grind onion, tomato, coriander leaf, mint leaf, ginger garlic paste, cashew nuts into a smooth paste


1.     In a pressure pan, heat oil, add Cinnamon, Cardamom, Cloves, Bay leaf, Star anise
2.    When nice aroma comes out of it, add the onion tomato paste and saute for 2 min in medium flame
3.    Then add the marinated vegetables and stir for 2 min
4.    Add chili powder, coriander powder, cumin powder and garam masala and mix well
5.    Now add the basmati rice and stir well
6.    Add 2½ cup of water and keep in high flame
7.    As the water begins to boil, add salt to taste and keep stirring
8.    When rice is half cooked and is in semisolid state, close the lid and cook for one whistle
9.    Yummy biriyani is ready to serve

Paruppu Payasam with Coconut milk


  • Moong dhal / paasi paruppu - 1 cup
  • Jaggery - 3/4 cup
  • Coconut milk - 1 cup
  • Ghee
  • Cashew nuts
  • Dry grapes
  • Almonds


  1. In a pan, add ghee. When the ghee melts add cashew nuts, dry grapes, almonds and keep aside
  2. Roast moong dhal/ paasi paruppu seperately in same pan
  3. Pressure cook the roasted moong dhal until mushy
  4. Boil jaggery with 1/4 cup of water in a pan until it dissolves
  5. Filter the syrup and add it to the cooked moong dhal
  6. Add a cup of coconut milk to the payasam 
  7. When it begins to boil, add the roasted cashew nuts, dry grapes and almonds and switch off the stove

Paneer Butter Masala


1.     Paneer - 200g
2.    Butter - 3 tablespoon
3.    Cream - 2 tablespoon
4.    Tomato - 4 medium sized
5.    Ginger garlic paste - 2 teaspoon
6.    Chili powder - 2 tea spoon
7.    Garam masala - 1 pinch
8.    Turmeric powder - 1 pinch


Clean and cut the paneer cubes. In a bowl, put the paneer cubes, then add salt, chili powder, ginger garlic paste. Mix well and set aside for 20 min


1.     In a pan, add a tablespoon of butter.
2.    When the butter melts and aroma comes out, add the marinated paneer cubes.
3.    Fry them until it turns light golden brown stirring occasionally and transfer it to a bowl
4.    Grind tomato and cashew nuts into a smooth paste
5.    In the same pan, add butter.
6.    When butter melts, add the tomato puree, cream, chili powder, garam masala, turmeric powder
7.    Add the paneer cubes and salt to taste
8.    Close the lid and keep it in low flame for 7 min
9.    Transfer it to a bowl, and garnish with cream and butter


  • Arisi - ¼ cup
  • Channa dhal - ¼ cup
  • Pacha payaru - ¼ cup
  • Thuvaram paruppu - ¼ cup
  • Onion - 1 medium sized
  • Green chilli - 3
  • Cilantro
  • Curry leaf
  • Asafetida
  • Pepper
  • Ginger
  • Fenugreek seeds
  • Salt



Soak arisi channa dhal, pacha payaru, thuvaram paruppu separately for 3 hrs



  1. Add the soaked ingredients along with onion, green chilli, cilantro, curry leaf, asafetida, pepper, ginger, fenugreek seeds, salt in a mixie and grind them into a coarse batter.
  2. Heat a dosa tawa and grease it with oil
  3. Pour the adai batter in dosa shape
  4. When it is cooked on one side , flip it to the other side and cook well
  5. Hot adai taste delicious with aviyal

Meen Kolambu / Fish Curry

  • Fish - ½ kg
  • Tamarind - lemon size
  • Chilli powder - 2 teaspoon
  • Coriander powder - 2 tablespoon
  • Cumin powder - 1 tablespoon
  • Small onion - 5 
  • Coconut - 2 tablespoon

To temper:
  • Oil
  • Mustard
  • Green chilli - 3
  • Curry leaf

  1. Clean the fish and cut them into pieces of required size
  2. Soak tamarind in hot water and extract 1½ cup juice from it
  3. Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
  4. When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
  5. Add coconut and small onion in a mixie and grind it into a smooth paste
  6. Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity 
  7. When kolambu begins to boil and oil gets separated,  add the fish pieces and close the lid in a low flame for 2 min
  8. Meen kolambu is ready to serve

Sweet Paniyaram



  1. Heat 1/4 cup of water in a pan
  2. mix jaggery and stir well so that jaggery gets completely dissolved
  3. filter the syrup and add it into the paniyaram batter
  4. Pour the batter into the paniyaram pan
  5. When one side of paniyaram is cooked, turn to other side and cook
  6. Sweet paniyaram is ready to be served hot

Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Fish FIngers

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

To marinate:
  • Fish- cleaned and cut - 1/2 kg
  • Turmeric powder - 1 teaspoon
  • Chilli powder - 2 teaspoon
  • Garam masala - 1 teaspoon
  • Coriander powder - 2 tablespoon
  • Cumin powder - 1 tablespoon
  • Ginger garlic paste - 1 tablespoon
  • Lemon juice - 1 tablespoon
  • Salt - to taste

To fry:
  • Gram flour
  • Bread crumbs
  • Oil - to fry

  1. Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
  2. In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
  3. Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.
Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

Pacha Payaru Curry

Picture  Ingredients:

pacha payaru - 1 cup
Onion - 1 medium sized
- Tomato - 1 medium sized
- Tumeric powder - ¼ teaspoon
- Chilli powder - ½ teaspoon
- Corriander powder - 1 teaspoon
- Garam masala - ½ teaspoon
- Salt to taste


& Pressure cook pachapayaru with little salt.
& In a pan, heat oil and add onion and saute until it becomes soft
& Then add chilli powder, turmeric powder, salt
& Now add tomato and saute it for 3 min in medium flame
& when the tomato become mushy, add corriander powder and cooked pachapayaru
& Close the lid and cook for 2 min
& Then add garam masala, stir occasionaly and cook for 1 min
& Pachapayaru curry can be served for chapathi