Saturday, August 9, 2014

Thai Pineapple fried Rice (vegetarian)

Hello all, i am super excited to come back to the blogging world with an exotic Thai pineapple fried rice. Thai cuisine is  my husband's all time  favourite food. i guess it's mainly because of the aromatic  flavors and  the closeness it shares with the Indian cuisine. i always liked the addition of fish sauce in the Thai foods at the restaurants but since my hubby is a vegetarian i avoided fish sauce / oyster sauce. The ingredients i used here are available in any of your local grocery stores.

cooked jasmine rice                  2 cup
vegetable broth                        1
cut and blanched veggies          1cup (carrots, broccoli,peas,)
Roma tomatoes                       1 diced
red bell peppers                       cut into strips
chopped mushrooms               2
chopped garlic                        1tsp
spring onions                          2tbsp
diced pineapples                      1/2cup
onions (yellow or sweet onion)   1 sliced
cashew nuts                            10 nos
raisins                                     few
soy sauce                                2tbsp
egg                                         2
cilantro                                   few
vegetable oil                            4tbsp

cook the jasmine rice separately with 2cups water and 1 cup vegetable broth and also add 1tbsp oil to it to avoid sticking.
Heat oil in a wok and fry in the cashew nuts, sliced onions, roma tomatoes and garlics. fry in the red bell peppers and all the other veggies. add the raisins and diced pineapples and saute it for a few minutes. Add the cooked rice and soy sauce to it and fry well. add eggs to  the one side of the wok and fry well. mix the rice well with the other veggies. don't forget to add the required salt.  garnish with cilantro and spring onions.

Saturday, October 19, 2013

Carrot Kosambari salad

Carrot Kosambari, a colorful nutritious salad with grated carrots and moong dhal.  This is a traditional dish of karnataka and served as prasadam in temples. I love the addition of lime juice to it for it gives a distinctive sour juicy taste. you can also add grated cucumbers to it.


          Carrot                          1 grated
          Moong dal                  1 /2 cup  
          coconut                        1tbsp (optional)                                                                                   

For Seasoning
          mustards                       1tsp
          cumin seeds                   1tsp
          curry leaves                   few
          Asafoetida                     1/2tsp
          green chillies                  2 no
          lemon                            1/2 lemon
          oil for seasoning


  •   Pressure cook moong dal for 1 whistle. do not overcook it and make it mushy. The lentils  should be half cooked.                                                           
  • Add grated carrots to it. Heat oil in a pan and fry the seasoning items and mix it with the salad.           
  • Finally, squeeze some lemon juice and toss the salad. Serve it as a tea time snack or just munch it whenever you crave for a healthy snack:)

Friday, October 18, 2013

Vegetable puffs

 Vegetable puffs are easy to make and a perfect snack for evening tea time. I made these puffs with pastry sheets and saved lot of time. You can fill it up with different stuffings like paneer, mushroom , onions etc. I have tried a simple potato and peas stuffing.


        Puffs pastry sheets - 1 sheet ( you can make 9 puffs with just 1 sheet)
For the stuffings
       Potatoes                         Boiled and mashed about 3
       peas                               1 cup boiled
       onions                           1medium sized  finely chopped
       Garam masala              3tsp
       Red chilli powder         1tbsp
       Coriander powder        1 1/2tbsp
       Oil                                 for frying
       Ginger garlic paste        1tbsp
       Mustard seeds              1tsp
       Cumin seeds                 1tsp
       saunf                             1tsp

  • Heat oil in a frying pan and splutter mustard seeds, cumin seeds and saunf in it.                                     
  •  Add garam masala to it and saute onions till it becomes transparent. Add ginger garlic paste to it. fry till the raw smell leaves.                                                                                                                     
  • Now you can add peas and mashed potatoes and fry for few minutes. Add red chilli powder and coriander powder and mix well. Add salt to it and cook for 5 minutes. Stuffing is done.                       
  • cut the pastry sheets into small rectangle sheets. dust it with some all purpose flour to avoid sticking. Place about 1tbsp of stuffing in one end of a rectangular pastry sheet and cover the stuffing by folding it with other half of the same sheet .
  • Grease a baking tray with some cooking spray and place the stuffed puff pastries with about 1 inch space between each puff pastries. Preheat the oven for 400 F and bake it for 12 minutes till golden brown. Eat it with maggi Hot and sweet chilli sauce:)

Paal kozhukattai

Paal kozhukattai is a popular chettinad dessert. The authentic paal kozhukkatai has jaggery and coconut milk in it. This is a slightly varied version of the same made with sugar and coconut milk. It's definitely easy to make and ofcourse, a very delicious dessert. i used instant idiyappam flour or rice flour and ready to use coconut milk.

         Idiyappam flour                  3/4cup
            Sugar                                  3/4cup + 1tbsp
            salt                                      1tsp
            water                                  1cup
            Diluted coconut milk       1/2cup coconut milk + 1/2cup water
            thick coconut milk           1/2 cup
            Cardamom                        3 crushed
             Whole milk                     1 cup
             ghee ( clarified butter)  As needed for greasing
            Saffron strands               few


  • To make the kozhukkatai,  mix the idiyappam flour  with  1/2cup milk and 1 cup water, a pinch of salt and 1tbsp of sugar.
  • whisk everything together such that there are no lumps formed.
  • Take the mixture in a heavy bottomed vessel and start heating it on the stove and keep stirring continuously and  allow it to thicken. 
  • Gradually the mixture will become a soft dough like the consistency of chapathi dough. 
  • Now you can switch off the stove and start making tiny balls (the size of a small grape). Grease your palms with ghee to avoid sticking.
  • The next step is to boil 1/2 cup of milk with 1 cup of diluted coconut milk in a simmer flame.
  • Add the kozhukattai balls to the boiling coconut milk mixture along with sugar. gently toss the balls  with a spoon to separate it from sticking to one another. Once the tiny kozhukattai balls are cooked. they will start to float in the coconut milk and the outer layer appears glossy.Add cardamom powder, and 1/2 a cup of thick coconut milk. Add few saffaron strands and serve it warm:)

Tuesday, July 16, 2013

KK's chettinad milagu kozhi varuval

It's been more than a year since i blogged. i have no idea  how and where to start from. Everything in here is changed and has a new look. Since nothing comes to my mind , i am posting a recipe from my mil's kitchen called chettinad milagu kozhi varuval. i occasionally get a huge craving for non veg dishes. Once it starts what i do is i start to nag my hubby to cook some chicken or seafood ;) My husband being a vegetarian himself is always  happy to cook  for me. This  varuval is one of the best chettinad delicacies  made with fresh pepper and chilli powder and marinated chicken in garam masala.

Chicken-1/2 kg ,
Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon

For seasoning
Cinnamon-3 sticks
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little

Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the
ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the
quantity of salt required also during marinating.


  • It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking.
  • Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. 
  • First add the nicely minced onion and sauté till oil separates. 
  • Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt.
  • Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast.
  •  Now add the coriander powder and mix well. 
  • Add ¼cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masala get cooked for 5 minutes. Now you can see cooked masala with oil on top. 
  • In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. 
  • Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. 
  • Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Monday, March 12, 2012

Spicy Adai and coriander chutney:)

If you want a quick breakfast or dinner, adai is an excellent choice. All you have to do is soak the ingredients just one hour prior to grinding. You can grind it in a blender too which is much easier. It is always better to keep adai batter handy in the fridge and thus it rescues you when you have surprise visitors at home. I like adai really spicy with onions, red chillies, etc. jaggery, butter, or coriander chutney makes a wonderful combo for adai.


Bengal gram              3/4 cup
Toor dal                   3/4cup
Moong dal                1/4cup
urad dal                    1/4cup
idly rice                    1/4cup
Raw rice                   3/4cup
Red chilli                   6 nos
black peppercorns      1tbsp
cumin seeds               1tbsp
fennel seeds                1tbsp

  • Soak all the above mentioned ingredients one hour prior to grinding. Grind it coarsely in a grinder or a blender. Add water in small quantities. adai batter should be thick and coarse. The consistency will be like idli batter.
  • Add salt to taste.
  • Add chopped onion, chopped curry leaves, grated coconut before making adai.

Coriander chutney


Coriander leaves/ cilantro       2 cups closely packed
green chillies                         2no
grated coconut                      5tbsp
Roasted gram dal                  3tbsp
ginger                                 1/2 an inch piece
salt to taste                                                                                                                            olive oil for frying cilantro leaves

  • Heat 1tsp oil in a pan and fry coriander leaves with green chillies and ginger. Saute well for few minutes.
  • Then blend it in a mixer along with coconut, roasted gram dal and salt to taste into a thick paste.
  • add some water to dilute it. If you wish, just season the chutney it with mustards and curry leaves.

Monday, March 5, 2012

vegetable kathi roll

Vegetable kathi rolls are made with vegetables rolled in wheat wraps. A very easy to make recipe and a very filling one too. This one makes a great snack or tiffin for evenings for everyone. I just love frankies, rolls and wraps. During my college days, my dad used to take me to the nilgiris nest ( a restaurant in coimbatore) in the evenings and buys me a large chicken tikka frankee and sweet ice tea from the shop. He used to take me atleast once in a week without fail. i used to bunk the last hour class just to spend time with my daddy. I miss those days.


For Wraps

Whole wheat flour 1-1/4cup
maida 1 cup
salt to taste
water to knead the dough

For The filling

Mixed vegetables ( julienned carrot, beans, capsicum, cabbage) 1cup
fried paneer 1cup
ginger garlic paste 1tbsp
green chilli paste 1tsp
tomato sauce 1tbsp
chat powder 1tsp
sliced onions 1 no ( save some slices for adding it raw)
lemon juice 1tsp
mint chutney 1tbsp ( i used store bought)
pepper powder
salt to taste
olive oil to fry 1tbsp


  • Heat oil in a pan and fry some onions in it. Add ginger garlic paste, green chilli paste and saute till the raw smell goes off.
  • Add all the vegetables, fried paneer and fry well for about 3-4 minutes.
  • Add tomato sauce, chat powder and salt to taste.
  • sprinkle some pepper powder and few drops of lemon juice.
  • For the wraps, knead the dough with whole wheat flour, maida and salt with required amount of water. Just like how you make parathas, pinch a lemon size ball of dough. dust it with some flour and roll it into regular parathas.
  • Heat an iron tawa and place the parathas on it and cook both the sides.
  • spread 1tbsp of mint chutney on the paratha and Place 2-3tbsp vegetable filling in the centre of the paratha and sprinkle some raw onions on it and roll the paratha with the vegetables in the centre. Wrap one end of the vegetable kathi roll with aluminium foil.
  • Serve it hot:)

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