Easy Manathakkali Vathal Kulambu

Manathakkali known as "Black Nightshade" in English is always known for its wonderful health benefits. It is called as Kaachi Soppu in Karnataka. This plant is an important ingredients in Indian medicines and the fruits of these plant is used in the treatment of Asthma.

This vathal Kulambu is prepared from dried fruits of black nightshade. This is a very easy dish and it taste great with white rice and appalam. Try this tasty kulambu for a tasty lunch...!!

Manathakkali Vathal Kulambu / Kuzhambu

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 2


  • Manathakkali Vathal - 1/4 cup
  • Small Onion - 7 to 10
  • Tamarind juice - 1 cup
  • Turmeric powder - 1 pinch
  • Salt to taste
  • Oil - 2 tbsp

To temper:

  • Mustard Seed - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin seed - 1 tsp
  • Fenugreek seed - 1 tsp
  • Curry leaf - 1 sprig
  • Red chili - 1 or 2

To roast and grind:

  • Raw rice - 1/2 tbsp
  • Red gram / Toor dhal / pigeon pea (lentils) - 1/2 tbsp
  • Red chili - 2 or 3
  • Curry leaf - 1 sprig
  • Peppercorn - 1 tsp
  • Coriander seed - 1/2 tbsp
  • Cumin Seed - 2 tsp


  1. Dry roast all the ingredients given in "to roast and grind" until a nice flavor comes out. Then allow the mixture to cool down for sometime. Grind it into a smooth powder using a blender. I added coriander cumin powder to the mixture instead of seeds. Extract juice from tamarind and set aside.
  2. Heat a pan with oil. When oil becomes hot, pour the vathal and roast them for 30 sec. Transfer the fried vathal to a plate. This step is to remove bitterness from the vathal.
  3. Now in the same oil, add the ingredients given in "to temper" section one by one and fry them for few sec. Then add chopped onion. Saute them until it turns soft. To this add pinch of turmeric and a dash of salt.
  4. Pour the tamarind juice and bring it to boil. Add the prepared vathal kulambu powder and give a good stir. Bring the mixture to boil and add the roasted Manathakkali Vathal. Keep in low-medium flame for 15 min or until kolambu gets thickened and oil gets separated.

Hash Brown - Potato Fry

Hash brown is a easy quick potato recipe. Shredded potato are pan-fried. It is served during breakfast with bread roast and omelet. I prepared this in combination with bread roast and Egg Omelet Roll. Hash brown is crispy on the outer surface, they are soft and fluffy on the inside. You can also make them as separate circle shaped pieces. Flavor hash browns with salt and pepper while serving or can be added while frying.

Hash Brown Potato Fry

  • Potato - 2 big sized
  • Pepper - as required 
  • Oil - 1 tbsp
  • Salt to taste

  1. Clean the potatoes in water. Remove the skin of potatoes and grate them.
  2. Heat a frying pan and grease them with cooking oil. When pan is hot, reduce to medium flame. Then spread the grated potatoes over the pan. You can make them into two or three small circular shapes. Temper with salt and pepper.
  3. Color of potatoes will start changing to a darker color as it gets cooked. Check whether the other side is roasted to golden brown color. Then flip them to the other side and roast. Transfer it to plate with tissue to remove excess oil. 
Serve with bread roast and Egg Omelet Roll...!!!

Hash Brown Potato Fry Egg Omelet Roll Bread Roast

Coconut Chutney

Preparation Time : 10 min


To grind:
  • Coconut - 1 cup
  • Red chili or green chili - 2 (adjust to level of spicy needed)
  • Roasted Gram / Pottukadalai / Porikadalai  - 1 tbsp
  • Salt to taste 

To temper:
  • Mustard seed - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin seeds - 1 tsp
  • Curry leaf - 1 sprig
  • Oil - 1 tbsp

  1. In a blender put all the ingredients given in "to grind". Make it into a smooth paste by adding little water. Transfer it to a bowl. In a small pan, heat oil and roast all ingredients given in "to temper" by adding them one by one in the mentioned order. Add it to the prepared chutney and serve. 
    Serve with idly, dosa, ragi dosa, rava dosa etc.

Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

  • I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
  • I did not soak the basmati rice. If you soak the rice, reduce quantity of water.
Chicken Biryani

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 2

  • Basmati Rice - 1 cup
  • Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
  • Garam Masala - 1/2 tsp
  • Coriander Powder - 1 tsp
  • Ghee - 1 tbsp (optional)
  • Oil - 1 tbsp
  • Salt to taste

To grind:
  • Onion - 1 small sized 
  • Tomato - 1/4 medium sized
  • Garlic - 3 pieces
  • Ginger - small piece
  • Cilantro - 1/4 cup
  • Mint - 5-10 leaves
  • Green Chili - 2 or 3 (to your level of spicy)

To marinate:
  • Chicken - 200 gm - Cleaned and cut into small pieces
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam Masala - 1/4 tsp
  • Curd - 1 tbsp
  • Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

  1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
  2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
  3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
  4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
  5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
  6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.

Egg Omelet Roll

Here is a twist to the regular egg omelet with onion. This small egg omelet rolls is loved by kids and its great to serve with bread roast. Egg omelet roll can also be served as snack or appetizer. Egg is always a very healthy dish and it is one of the few foods that contain vitamin D. Most common method of preparing egg are omelet, hard-boiled, scramble and this egg omelet roll is a different presentation of the egg.

Preparation Time: 20 min
Cooking Time: 10 min
Serves: 2

  • Egg - 3
  • Milk - 1 tbsp
  • Onion - 2 tbsp
  • Carrot - 2 tbsp
  • Spring Onion - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste

  1. Take a large mixing bowl to whisk the eggs. Break and pour the eggs into the bowl. Then pour milk and whisk them together for few minutes. 
  2. To the whisked egg, add onion, carrot, spring onion and mix them well. Add salt and pepper. Beat them until everything gets mixed well.
  3. Heat a pan and grease it with oil. When the pan gets heated, pour the egg to a thin layer. Keep in low-medium flame for 2-3 min or until it gets almost cooked. Start rolling from one side.
  4. Once 2/3 of the omelet is rolled, drag the rolled omelet to the middle and then pour rest of the egg. Wait till the later poured egg gets cooked and roll again into a complete roll.
  5. Transfer the rolled egg to a plate and allow it to cool for sometime. Then cut them into small pieces. 
Serve with Bread Roast and Hash Brown ..!!!!

Mushroom Malli (Cilantro)

Mushrooms are a low-calorie food and Cilantro are fresh aromatic leaf... The combination of mushroom and cilantro makes a very delicious side dish. It just takes few minutes to prepare this delicious dish. A very easy recipe and a different combination.

Cleaning the mushroom: Wash the mushroom in running water. Wipe mushroom surface with a clean towel or paper tissue to remove the dirt and water. Do not put mushroom inside the water.

Cleaning Cilantro: Rinse cilantro a bowl of water twice or thrice until all the dirt and mud are completely removed.

Mushroom Malli

  • Mushroom - 250 gm
  • Cilantro - 1 cup - finely chopped
  • Onion - 2 medium sized - finely chopped
  • Turmeric powder - 1 pinch
  • Coriander powder - 3 tsp
  • Salt to taste

To dry roast and grind:

  • Channa dhal - 1 tbsp
  • Red Chili - 2 or 3
  • Cumin seeds - 2 tsp

To temper:
  • Mustard seeds - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin Seeds - 1 tsp
  • Curry Leaf - 1 sprig
  • Oil - 1 tbsp

  1. Heat a pan and dry roast all the ingredients given in "to dry roast and grind". fry them until a nice flavor comes out. Then allow them to cool and grind into powder.
  2. Then heat the same pan with oil. When its hot, add all the ingredients given in "to temper" one by one. Saute for a min. Add onion and saute for 2 min.
  3. Add salt while sauteing. Then put a pinch of turmeric powder. Saute till onions becomes soft.Then add cleaned and cut mushroom in the sauteing pan. Keep in medium flame for 2 min. As mushroom gets cooked, it shrinks and become soft.
  4. To this mix cilantro and quarter cup of water. Then combine grind masala powder and coriander powder.
  5. Give a good stir until everything gets mixed well. After 3 min, transfer to the serving bowl.
Mushroom Malli goes well with idly, dosa, chappathi..Try this different recipe and enjoy the flavor and taste.

Ragi Dosa with Urad Dhal

Here is a very healthy and also a tasty recipe. Already I have posted Ragi Dosa which can be prepared instantly. In this version, I tried adding urad dhal with the ragi flour. After fermentation the batter touched the rim of the vessel. This time ragi dosa was very crispy and also very tasty. It made no difference with the regular dosa. Ragi has many health benefits and therefore this would be definitely a good breakfast and dinner to many people. No doubt...!!! kids too will enjoy this crispy ragi dosa...!!! ;-)

Check ragi roti recipes which are equally yummy..!!! 

Ragi Dosa with Urad Dhal

Soaking Time: 2-3 hrs
Preparation Time: 30 min
Cooking Time: 10 min
Serves: 2

  • Ragi Flour - 2 cup
  • Salt to taste

To Soak and Grind:
  • Urad dhal - 1 cup

  1. Soak urad dhal for 2-3 hrs. Grind it into a smooth batter as we prepare for Idly Batter.                
  2. Mix 2 cup of Ragi flour for 1 cup of urad dhal batter and make it into a soft batter by adding required water. It should be like idly batter neither too thick nor too thin. Add salt as required.
  3. Allow it to ferment for 10-12 hrs or overnight.

  1. After fermentation batter gets fluffy, gently stir the batter and it will be in right consistency to be used. Now heat a dosa pan and pour a scoop of batter. Roll in circular motion as we prepare regular dosa. If you need crispy ragi dosa, sprinkle little oil over the dosa. Turn to other side when its cooked.                                                                                               
Crispy Yummy tempting and also a very very healthy Ragi Dosa is ready to serve.

Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Paneer Kofta

Preparation Time: 25 min
Cooking Time: 45 min
Serves: 2



  • Grated paneer - 1 cup
  • Grated potato - ¼ cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder- 1 tsp
  • Garam Masala - 1 tsp
  • All-purpose flour - 1 tbsp
  • Corn flour- 1 tbsp
  • Cilantro - finely chopped - 2 tbsp
  • Salt to taste
  • Oil – to fry


  • Onion - 1/2 cup
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1/2 cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Curd - 2 tbsp
  • Milk - 1/4 cup
  • Cumin seeds - 1 tsp
  • Cilantro - to garnish
  • Salt to taste
  • Oil - 2 tbsp


1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.
2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.
3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.
4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.
5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.
6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.

Egg Masala Aappam

Aappam (ஆப்பம்) is a famous south-Indian dish made from fermented rice batter. Many different varieties of aappam like plain aappam, Flower Aappam, Bulls-eye Aappam, can be prepared. Its goes well with coconut milk and sugar. Spice lovers can have aappam with any spicy gravy (tofu masala, Soya gravy. etc.).

Tips for soft aappam: Add 1/2 cup of cooked rice while grinding aappam batter. This will 
                                          make aappam more soft and fluffy.
Preparation Time: 15 min
Cooking Time: 10 min



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

   Egg Masala:

  • Egg - 2
  • Onion - finely chopped - 2 tbsp
  • Green Chili - finely chopped - 2
  • Curry leaf - 1 sprig
  • Oil - 2 tbsp


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


  1. Take a mixing bowl to whisk egg. Break and pour the egg in the mixing bowl. Add little salt and pepper. Beat well using a spoon or whisk. Meanwhile heat a small pan with little oil. Saute onion green chili and curry leaf till turns golden brown. Allow the sauteed onion to cool and add to beaten egg. Mix well.
  2. Heat the aappam pan. Pour a scoop of aappam batter in the pan and rotate in a circular motion. Sprinkle oil over the edges. Now pour another scoop of egg masala and coat it over the surface of aappam. Close the lid and allow it to cook for 1 min in medium flame.

Broccoli Cutlet

Broccoli is an edible green plant in the cabbage family, whose large flower head is used as a vegetable. Broccoli is high in vitamin C and dietary fiber. Broccoli is the World's Healthiest Food.

Preparation Time: 5 min
Cooking Time: 40 min
Baking Time: 45 min (If using Oven)


  1. Broccoli - 12 florets - grated
  2. Potato - 2 big sized - cooked and mashed
  3. Carrot - 3 to 4 medium sized - cooked and mashed
  4. Onion - 1 cup - finely chopped
  5. Garlic - 3 cloves - finely chopped
  6. Bread crump - 1 tbsp
  7. Corn flour - 1 tbsp
  8. Oil - to roast
  9. Salt to taste


  1.  Heat a pan with oil, add onion and saute until it becomes translucent. Add finely chopped garlic.
  2.  To this add turmeric powder, chili powder, salt. Give a stir. Then add grated broccoli. Saute for 5 min and transfer to a bowl. Allow it to cool.
  3.  Pressure cook potato and mash it. Then cook carrot also.
  4.  Add cooked carrots to mashed potato. Finally add this mashed potato carrot mixture to broccoli mixture. Mix them all thoroughly.
  5.  Make them into small cutlets and roast them in a pan. Add oil to roast them. You can also coat them with bread crump and corn flour mixture before roasting.
  6.  To use oven, preheat to 350 deg F for 10 minutes. Then bake them for 30 minutes.