Poori – Recipe

Wheat flour (1 Cup)

Mix wheat flour with a pinch of salt. Add water and make dough, make sure it is not watery nor dry. Since this is for poori some would add a pinch of baking soda. I refrain from it.
Knead the dough and let it sit for 15mins. Cover with a wet cloth.
After 15mins make small balls out of dough. Using chappati maker slab or kitchen slab with roller, make flat small circles of the small dough balls.
In a pan add oil and heat it. When the oil is sufficiently hot take one at a time and fry it. The tendency is to fluff up and which is how it should be. After putting the flat pressed dough into oil, you could press with ladle slightly.

Poori goes well with channa masala or potato mix or dal.

Chappati – Recipe

For the amateurs like me who are not bothered about the shape of chappati, this recipe is for them. Making chappati is an easy task and would take about 30mins or less of cooking time.

Wheat flour (1 cup)
Tamil: கோதுமை மாவு
Hindi: गेहूं का आटा
Czech: pšeničná mouka

First mix wheat flour with a pinch of salt. Add required amount of water and mix into a ball. For taste you could add butter or oil when making the dough. Knead the dough and make it soft. The dough should not be watery nor too dry. Cover it with a wet cloth of place a lid and close it tightly.Leave it for 10mins. Now take small pieces from the dough and make it round balls.


With a roller and a flat base like kitchen slab or the one shown below, make it into flat circles. (Do not worry if the shape is not exactly a circle) Use a bit of wheat flour to prevent the dough from sticking to the slab.


On stove heat frying pan and once the pan is hot put the circled flat dough and fry on both sides. Once both sides are fried you could add a little oil over it or ghee, butter would also taste good.


Chappati’s go well with any side dish like potato fry, scrambled egg, aloo gobi masala…

ஓமப்பொடி Chakli – Recipe

ஓமம்  (in Tamil) अजवाइन  (in Hindi) Bishops Weed or Carom Seeds has a good digestive property.
Omapodi is an Indian snack.
Preparation Time: 45mins
Besan/Bengal Gram Flour – 1/2 Cup
Omam – 1 tea spoon
Red Chillies – 2

To make this you would need something like below:
Grind the ajwain seeds with red chillies using a blender or mixer grinder.
In a bowl add 1/2 cup besan, pinch of asafoetida, grounded mixture, salt to taste and knead into dough by adding water. Make sure that the dough is not watery or too thick.
Leave the dough aside for 5minutes.
Heat oil in a pan. Simultaneously roll the dough  into balls and put into the omapodi maker. Once the oil is hot, squeeze the dough via the omapodi make into the oil. Fry till it turns golden brown and then turn it over and fry the other side. Make sure you do not make it black and then it is edible.
Put it in a container and drain the oil. Once it coools down, transfer to an air tight container.

Enjoy this snack with nice cup of masala tea on a rainy day.

Carrot Coconut Soup – Recipe

Carrot coconut soup recipe is a Thai style soup more suited to our style of consumption. Some extra ingredients could be added or removed based on individual preference,

Cooking Time: 30mins
Carrot – 2
Onion – 1
Red Chillies – 2
Coconut milk

Peel the carrot and cut it into cubes. Peel the onion and cut it into small pieces. Grate the ginger.
Take a pan and add 2 table spoon of butter. Once the butter splutters, add cut onion and grated ginger and red chillies. Fry till raw smell of onion goes off. Now add the cut carrot and mix well. Follow this by adding coconut milk or grated coconut. Add 1 cup water to this and some salt for taste.
Boil the mixture till carrots become tender and soft. Let it cool for few minutes. After that put the contents into blender or mixer grinder. Grind it well.
Put the grounded mixture to the pan. Boil it once. If required add a bit of salt and water.

The carrot coconut sup goes well with bread.

Adai – Recipe

Adai is a typical Indian (Malayali/Tamilian) dish, made similar to dosa. For simplicity for other countries similar to pancake but not tasting anywhere close to pancake.
I made a small change compared to how they make it typically in South India. I used mixed pulses for higher protein content.

Mix pulses (1/2cup)
Red lentils (2 spoons)
Yellow lentils (2 spoons)
Rice (1/2 cup) {Not jasmine rice because it has flavor}
Red chillies (2 – 3 in number)
Green Chillies (1 – 2 in number)
Spinach leaves (1/4 cup)
Onion (1 big)

Wash the pulses and rice. Soak them in water for 3 – 4 hours. Warm water would be good.

Cooking Procedure:
After the time of soaking, grind pulses and rice together with red chillies, green chillies and required quantity of salt. Make sure that the grinded mixture is neither watery nor a thick paste. If required you could add additional salt after grinding.
Now cut onion into small pieces and add to the grinded flour along with cut spinach leaves. Mix the contents.
Take a frying pan and preheat on the stove. Once the pan is hot, take a ladle or two of  flour and pour on the pan. Swiftly spread it to make a circle. Make couple of holes in between. By the outer circumference of the circle add little oil and also into the holes made. Once it is cooked, it would come up slightly. At that time use a flat ladle and turn it around. Make sure it is cooked on both sides. Then take it out and store in hot pack case. Clean with a spoon on of water and the flat ladle.
Repeat the procedure for next one and the next till the flour gets over.
You could make bigger adai or smaller depending on your interest.

Adai goes well with avial. Click here for recipe of avial.

Rice Kheer/Payasam – Recipe

Rice kheer/payasam is high on energy and sugar. It is very easy to make.


Basmati Rice (1/2 cup)
Milk 1/2lt
Sugar 2-3 spoons
Raisins – 10 pieces
Cashew nut – 10 pieces
Almond (Badam) – 5 pieces
Butter or ghee


Soak rice in water in one bowl. In another bowl soak almonds in hot water. Keep them soaked for around 30mins. After that peel the skin off from almonds. In the meantime break cashew nut into smaller pieces.
In a pan add butter/ghee, once hot add raisins and cashew  nuts. Fry till cashew nuts are golden brown and raisins become little bigger in size. Do not fry for longer time as they would taste bad.
In another pan add milk and allow it to boil. Now add the soaked rice after filtering out the water. Cook in less heat and keep stirring to prevent rice from getting stuck to bottom of the vessel.
Once the rice is cooked well, add sugar and stir it. If your taste buds need more sugar you could add more.  Make sure that sugar has dissolved.
Then add the almonds and fried raisins and cashew nuts.

Enjoy the kheer or payasam.

Lemon Rasam – Recipe

This is my preparation. More or less how it is prepared at all homes maybe the proportion of ingredients may vary.


  1. Toor Dal – 4 table spoons
  2. Tomatoes – 2 in number mid-size
  3. Green chillies – 4/5
  4. Rasam powder
  5. Turmeric powder
  6. Asfoetida
  7. Jeera
  8. Salt

Preparation method

Cook the daal and keep it separate.
In a vessel add about 1/10th spoon of rasam powder, 1/4th spoon of turmeric powder, pinch of asfoetida, 1 spoon of salt, slit green chillies and a glass of water. Boil this till the raw smell goes off. Add little water when required.
In the meantime keep the tomatoes cut to pieces. When the raw smell wears off from boiling add the tomatoes. Cook the tomatoes.
Now add daal to this and switch off the flame/heat when the rasam starts to froth. Do not allow it to boil. Check for salt.

Squeeze good amount of lemon to get the taste of lemon. In another pan take little oil. Heat it and add mustard seeds to it. Once it splutters, add jeera and little bit asfoetida. Mix it into the rasam.
Add coriander leaves to the rasam.

Now the rasam is ready to be served with rice. It could also be had like soup.

Mushroom Kuzhambu (Sambhar) – Recipe

Another new stuff that I tried out.


Mushroom – 300gms
Potato – 100gms
Tomato – 50gms (1 piece)
Onion – 1 piece
Grated Coconut – 1/2cup
Sombu (Fennel Seeds) – 2 spoons
Black Pepper – 1 spoon
Sambar Powder – 2 spoons
Green Chillies – 4 pieces
Turmeric powder – 1/4 spoon
Cloves (Krambhu) – 2 pieces
Cinnamon – 1 long piece
Salt – (to taste)


Make a paste of coconut, sombu, black pepper and little onion.

Cut onions, potatoes, tomatoes, mushroom (after cleaning).
Slice green chillies.

In a pan, add oil and mustard seeds. Once the mustard seeds pop up, add mashed cinnamon and cloves. Then add green chillies and fry it. Followed by onion, tomatoes. After couple of minutes, add potatoes. Half fry the potatoes. Now add mushroom. And put sambar powder, turmeric powder and salt.
Close the pan with lid and fry till mushrooms become soft.

Add the grinded paste. Mix the contents. Add water and allow it to boil.
Garnish with coriander leaves or coriander powder.
Mix well.

Mushroom kuzhambu is now ready to be served with chappatis or rice.

Cauliflower Egg Masala Dry Recipe

After Chettinad style wanted to do something more and different! Tried this recipe. Not sure if there is something on internet already. Spent almost half a day thinking whether to try it out or not.

Cauliflower – 2 cups
Potatoes – 1 cup
Tomatoes – 1/4 cup
Bay leaf – 1
Cloves (krambu) – 2
Cardamom (Elachi) – 2
Cinnamon – 2
Red Chilli Powder – 2 spoons
Turmeric powder – 1/4 spoon
Cumin Seeds (Jeera) – 1/4 spoon
Coriander powder – 1/4 spoon
Mustard seeds – 1/5 spoon
Eggs – 4
Oil – 1/4 spoon

Cut cauliflower into small pieces and add hot water. Keep the cauliflower in water for sometime.
In the meantime cut potatoes into cubes and also cut tomatoes.

Smash cardamom, cloves and cinnamon.
In a pan heat the oil. Now add bay leaf (cut into pieces) followed by above smashed mix. Now add tomatoes and fry it. Then add potatoes and fry for few 2minutes. Now add the cauliflower. And add red chilli powder, turmeric powder, coriander powder and salt (according to requirement). Fry the contents and add water whenever required.
When the contents are almost cooked and make sure there is bit of water still on the pan.
Break the eggs and pour on top of cauliflower and potatoes.

No Need to mix since the eggs would harden by itself. After few minutes switch off the stove.

Now the delicious cauliflower egg masala dry recipe is ready to be served. This goes well with parathas, chappatis and rotis.

Chettinad Mushroom Masala – Recipe

Had been making mushroom masala for quite some time now, do decided to cook something different. Looked up on internet and found a recipe. Modified a little.

Red chillies – 3/4 in number
Coriander Seeds – 4 spoons
Black Pepper – 1 spoon
jeeragam – 1/2 spoon
Sombu – 1/2 spoon
Kasa Kasa – 2 spoons
Krambu – 1
Elachi – 1
Patta – 2/3
Small Onion – 3/4
Green Chillies – 3
Bay Leaf – 2/3
Currey leaves
Coriander leaves

First roast in order without oil red chillies, coriander seeds, black pepper, jeeragam, sombu, kasa kasa.
Secondly dry roast krambu, elachi, patta.
Put the above two dry roasted ingredients along with small onions, ginger, garlic and grind it nicely. Keep this masala separate.
In the meantime cut the green chillies (required quantity for spice), slice cut the mushroom (you got clean the mushrooms real nice) and cut tomatoes.

In a pain heat oil and then add the green chillies, bay leaf and curry leaves. Allow it roast. Add sliced mushrooms and fry for few minutes. Now add the grinded masala mix and fry for few more minutes. The both should mix nicely. Add the cut tomatoes and cover the pan and leave it for couple of minutes.
Add salt (required quantity) and again put the lid back after mixing them. Fry it for some time. Stir at times so that the masala does not stick on to the vessel. And there will be a nice aroma filling the entire house.
Add coriander leaves for garnishing.

Now the chettinad mushroom masala is ready to be served with rotis or rice.