Thursday, December 29, 2011

Baklava Rolls

Baklava is a sweet pastry with chopped nuts inside.To know more about baklava go here
Phyllo sheets - 6(In US, you can get this in frozen section of any grocery store)
For Filling
Almond - 1/2 cup(crushed)
Cashews - 10 nos (crushed)
Sugar - 5 tbspn(adjust to your taste)
Powdered cloves & cinnamon - 1/2 tsp(substitute with cardamom powder also)
Melted unsalted butter - 4 tbsp
For Syrup
Sugar -1/4 cup
Water - 1/4 cup

Mix all the ingredients under filling and keep aside.

Take 2 phyllo sheet at a time and place it on working surface and cover the remaining sheets with wet cloth.Handle the sheets very carefully, it will tear easily.

Brush the sheet with butter and place the filling at one end and roll the sheet. Then again place the filling and roll it.Repeat it until the end of the sheet.

Similarly do it for all sheets and place it in baking tray and apply butter on top.

Then cut the rolls into pieces.

Cover the baking tray with foil paper(it prevents the top layer turning color very easily).Preheat the oven at 325F,place the tray in oven and bake  it for 20 mins.After that remove the foil paper and bake it for another 10 mins.

In the mean time make the sugar syrup.In a sauce pan add the sugar and water and boil it for around 15 mins in medium flame or until it become thick consistency(dont make one sting consistency).

Now remove the baklava from oven and pour this syrup and allow it to soak for atlest 2 hrs before serving.

Now the tastiest baklava rolls are ready.This rolls are very addictive. you cannot stop by one.

Continue Reading »

Saturday, December 24, 2011

Moor Kuzhambu

Onion(medium) - 1
Tomato(medium) - 1
Ladies finger - 6-7 nos
Toor dal - 2 tbsp
Ginger garlic paste - 1 tbsp
Grated coconut - 3 tbsp
Green chili - 4 nos(adjust to your taste)
Fresh Curd - 200ml
Turmeric powder - pinch
To Temper
Oil -  1 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Curry leaves - few

Soak the toor dal for 30 minutes.Chop the onion lengthwise and tomato into small pieces.Cut the ladies finger into  2cm pieces approx

First shallow fry the ladies finger in 2 tbsp of oil and keep it aside(make sure that ladies finger is cooked well). Heat oil in a sauce pan,add onion and saute it.Once onion become translucent, add the ginger garlic paste and  tomatoes and fry for 5 min

In the mean time grind the toor dal,coconut & green chili into paste and add it along with enough water(approx 250ml),turmeric powder and salt.

Once it comes to boil, the gravy starts to thicken,so mix it well. After the raw smell goes off,add the fried ladies finger and keep it in low flame.

Finally add the curd, mix it well and switch off the flame(Dont allow to boil after adding the curd and also keep the flame in low while adding the curd,otherwise it curdles).

Then heat oil for tempering in another pan and add the mustard,once it splutter add urad dal and curry leaves and add it into gravy. 

Serve with hot steamed rice. 

Continue Reading »

Monday, December 19, 2011

Keerai/Spinach poriyal


Spinach - 1 small bunch
Onion  - 1/2
Red chili - 2 nos
Garlic - 2 pods
Grated coconut - 2-3 tbsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Oil - 2 tsp


Wash the spinach and chop it finely.Cut the onion and garlic into small pieces.

Heat the oil in a pan and add mustard ,once the mustard splutter add urad dal and red chili.

Then add the garlic and onion, once onion turns translucent, add the enough salt and spinach.

When spinach starts to cook,it reduces in volume and also leaves water, so no need to add water.

Once the spinach cooked well, add the coconut and mix well.

Serve this as a accompaniment for steamed rice.

Continue Reading »

Sunday, December 4, 2011


Carrot - 1 no
Beans - 6-7 nos
Potato - 1 ( medium size)
Banana(raw) - 1/2
Brinjal - 1
Channa Dal - 1 1/2 tbsp
Curd - 2 tbsp
Turmeric powder - pinch
To grind
Coconut (grated) - 4 tbsp
Green chilli - 2 nos(if your green chili is less hot,you can add more)
Garlic -1 pod
Cumin seed - 1 tsp
Coconut Oil - 2 tbsp
Mustard  - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 7-8 leaves

Soak the channa dal for 30 mins.

Cut all the vegetables lengthwise.After chopping put the brinjal and banana into water (it prevents the color changing).

In a sauce pan,heat the water (around 150ml) and add the channa dal.Once the channa dal is half-cooked add the vegetables except brinjal & banana.

Once the added vegetables is half-cooked add brinjal & banana.Adding the brinjal and banana at this stage prevents this vegetables from over cooking.

Once all the vegetables is 3/4 cooked, grind the chili,garlic & cumin and add into vegetables and also add turmeric powder. After the vegetables is cooked completely, grind the coconut into paste and add it.Leave it in the flame for 5 mins.

Finally add the curd,mix well and transfer it into another bowl.In the same pan , heat coconut oil and add mustard and urad dal.Once mustard splutter,add curry leaves and pour it into the aviyal and mix well.

Now the delicious aviyal is ready.

PS : you can add / remove water from the vegetable before adding chili paste for right consistency. 

Continue Reading »

Thursday, December 1, 2011

Kalkandu Bath/Pongal/Satham

First time i made this, so i made it very little and turns out yummy.
Rice - 100 gms
Kalkandu/Sugar candy - 100-125gms(depends on your sweet tooth needs)
Water - 150ml
Milk - 100ml
Cardamom - 2 nos
Ghee - 3-4 tbsp
Cashews and Raisins - few pieces

Wash the rice with water and then put rice,milk and water(you can skip milk and use water as 250 ml or skip water and use milk as 250ml ) in a cooker and cook it for 4-5 whistles or till it mushy.

Once the pressure released from cooker,open it and keep it in medium flame,then add kalkandu(may use sugar and kalkandu as 1/2: 1/2 ratio) and allow it to melt.

Once all kalkandu melts,crushed the cardamom and add it.Then roast the cashews and raisins in 1 tbsp of ghee and add it.Mix it well and add the remaining ghee and keep it in low flame for 5 mins and then switch off.

Kalkandu  Bath is ready and serve hot.
Continue Reading »

Sunday, November 27, 2011

Mini Flavoured Bun


All purpose flour/maida - 2 1/2 cup
Yeast - 1 1/2 tsp
Olive oil - 3 tbl spn
Basil -1/2 tsp
Garlic - 3 pods(crushed)
Salt - 1/2 tsp
Sugar - 1/2 tsp
Butter - just to brush the dough & bun
Water - enough to make dough


Mix the yeast,salt & sugar in lukewarm water and leave it aside for 5 minutes or until it become frothy

Now mix the flour with oil,garlic,basil and make the dough by mixing the flour with yeast mixture and keep it aside for 2 hours.

After 2 hours,dough double in its size.Punch the dough to escape the air.

Then make small balls from dough and arrange it in baking tray.Now brush butter on the top of the dough and keep it aside for 30 mins(while arranging in tray, leave some space btw dough,since it slightly becomes bigger after 30 mins).

Preheated the oven at 425 F and bake it for 15-20 mins or until the top turns golden brown . Then take it out and brush with butter.

Allow it to cool for 30 mins before serve.Its hard when you take out from oven,after cooling you will get very soft & spongy bun.

Its a great snack for tea time.Serve with hot tea/coffee.

Continue Reading »

Thursday, November 24, 2011

Simple Vegetable Biryani | Pressure cooker Biryani | One pot meal

Pressure cooker Biryani is an ideal one pot meal when you are lazy to cook anything elaborately and yet want something delicious to eat.To be honest, i'm not big fan of vegetable biryani, to me, biryani means it should be made with mutton.By saying like this doesn't mean it's not a tasty one,just not my favorite. But once in a while, i make this  to finish up the leftover vegetables in my refrigerator.Simple raita and some store brought chips is enough to accompaniment this Biryani.

Vegetable Biryani in Pressure Cooker

Preparation Time : 30 mins | Cooking Time : 25 minsServes : 2 or 3
Recipe Category: Rice | Recipe Cuisine: Indian

Basumathi Rice - 1 cup
Mixed vegetable(Carrot,Potato,Peas,Beans,cauliflower,Beetroot) - 2 cup
Onion(small) - 1
Tomato - 1/2 of one medium sized tomato
Ginger garlic paste  - 1 tbsp
Lemon - juice from 1/2 of lemon
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1 1/2 tsp
Garam masala - 1 tsp
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Bay leaf -1 
Cashew - 1 tsp(broken)
Ghee  - 2 tbsp
Oil - 1 tbsp
Water - 11/2 cup
Curd - 3 tbsp
Salt- to taste


Soak the rice for 30 mins. In the mean time, cut the vegetables(carrot, beetroot ,potato & tomato) into cubes,slice the onions into thin slices & remove the stem from cauliflower florets. Keep all the other ingredients ready. Heat the cooker with oil and 1tbsp of ghee , add cloves,cinnamon ,cardamom ,bay leaf & cashew and  saute for 30 sec.Then add onions, once the onions become translucent, add all the other veggies & ginger garlic paste and saute until raw smell ginger garlic paste goes off.Add the chopped mint & coriander leaves , give a good stir, then tomatoes & curd.Add the spices(red chili powder,turmeric) & salt. Cover cook the vegetables for 3 mins.Once the water from curd almost evaporated,add the water and bring into vigorous boil.Drain the rice from water and add it in boiling water.Squeeze the lemon juice and finally add the garam masala powder.Mix well, cover the cooker with lid and put on weight.Cook for 3 whistle and switch off the flame.Once the pressure automatically released from cooker, open it and add the remaining ghee, pluff it up with fork gently and serve.Now Vegetable Biryani is ready.Serve Vegetable Briyani with your favorite raitha and chips.
  • As i'm using lemon & curd, so reduced the amount of tomato. If you are not using lemon, add more tomatoes.
  • I'm not using beans this time.
  • For extra spice, add 1 or 2 slit green chilies.
  • You can make  this biryani with jeeraga samba rice too in the same way.

Continue Reading »

Monday, November 21, 2011

Parotta | Tirunelveli Parotta | Flat Layered bread

Parotta, a south indian flat bread prepared with flour. All purpose flour is the only main ingredient needed for this parotta, but the making of this parotta requires lot of time and work. Definitely, this is gonna be a good workout for your arms!!! In my home town(Tirunelveli), atleast there are 2 parotta stalls in every street. Most of the stalls are opened in the evening around 6 PM and they sell only parottas, by now you might guessed how popular this dish could be in the South Tamilnadu.

Though this parotta is very popular and we used to have it at least  once in a week, we never attempted to try at home, since there are so many parotta stalls around our home, each one have their unique taste, seriously making parotta at home never even crossed our minds at that time when you can have so many options. But after moved from Tirunelveli, though i had tasted parotta from different restaurant, nothing comes near the taste & texture of parotta that we used to get it in my home town(Those who have tasted parotta in & around Tiruneveli area would definitely agree on this),that's when i started to make parotta at home. After few attempts, now i say confidently that i can make soft and fluffy parottas.    


Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 8 to 10 
Recipe Category: Parotta | Recipe Cuisine: Indian
All purpose flour/Maida - 2 cup
Water - as needed
Oil - 1 tbsp for kneading the dough
Salt - to taste
Oil - 2 tbsp for rolling the dough & drizzling while cooking


Knead maida,salt,water & oil (1 tbsp) to make the soft dough and keep it aside for 1 hr.Then make equal sized balls from the dough.Apply oil on the surface where you are going to roll the balls and then roll the ball in to thin layer by using rolling pin.Now apply oil on the rolled dough and then roll the dough like sari pleats from one end to other endHold the dough at both ends and lift it up . Then tap it on the surface gently until it get elongated.After that roll it from one end to another end and keep it aside from 30 mins.Similarly do it for all rolls.
After 30 mins, press the rolled dough in to thicker circles by using palm or rolling pins. Press or roll it gently,otherwise the layers get merged.

Now put it on hot tawa and drizzle some oil.Flip it on both sides and cook it until get golden brown.
Then stack two or three parottas together and beat them well with your hands on both sides so that it makes parottas fluffy and also the layers get separated.
Serve Parottas with Salna and egg omelette.
  • Let the dough rest for atleast 1 hr, it helps to relax the gluten in the flour and it stretch so beautifully.
  • Beat the parottas with hands helps to get the layers separated.

Continue Reading »