Monday, April 27, 2015

Potato Bread Sandwich | Indian Style Potato Sandwich

Potato Bread Sandwich is one of the easiest sandwich just like Iyengar style bakery sandwich  i posted earlier. This sandwich masala is almost similar to the samosa stuffing. So anyone who wish to have sandwich with indian spices, try this recipe, you wont be disappointed.

This is the first sandwich i made, i dont know where i got the recipes, but we like this a lot, so now it is one of the standard breakfast in our home.Ok, now let see the procedure.

Bread - 8 slices
Potato - 2 no (medium size) 
Carrot - 1 no(small)
Beans -  6 nos
Onion - 1(small)
Grated Ginger - 1 tsp
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Dry Mango powder(Amchur) - 1/4 tsp
Garam Masala powder - 1/4 tsp
Salt - to taste
Coriander leaves - few
Oil - 1/2 tsp
Butter -for toasting bread

First cut the carrot & beans into small pieces and cook it along with potatoes.Then cut onions into small pieces & grate the ginger & keep it ready.

Heat the pan with oil , add the onion & ginger & saute it well. Once the onions became translucent , add the carrot & beans along with cooked water
Then add all the spices(turmeric, chili & amchur powder) & cook it until the raw smell goes off.

Then add the mashed potatoes along with salt & garam masal powder & mix it well.Let it be in the low flame for 4-5 mins,finally add the coriander leaves & switch off the flame

Now take one bread slice, spread the potato masala and close it with other bread slice.Heat the tava , apply butter & cook it on both sides until it become golden brown.

Tasty Indian style bread sandwich is ready.Cut into half & serve it with tomato ketchup and any of your favorite juice.


  • Grated ginger is optional, you can skip it & add ginger garlic paste if you wish
  • Even you add cooked peas into this masala.
  • If you dont have amchur powder, add 1 tsp of lemon juice along with coriander leaves & give quick stir
  • I used white bread, you can use any kind of bread.

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Friday, April 24, 2015

Carrot Beans Poriyal | Carrot Beans Stir fry

This is one of the easy stir fry that you can serve it with sambar/ kara kuzhambu or even with rasam. In most of the hotels, for meal, they serve this poriyal as one of their accompaniment, but i rarely make this at home. Amma also makes this poriyal very rarely , because we refer this simple carrot poriyal  than this poriyal.

If i want to finish off the veggies in the fridge  before going to farmer's market or shortage of veggies to make poriyal with single vegetable, then i will make this poriyal. Because of saying all this, dont think that i wont taste good. It's one of the tastiest accompaniment, but i make it rarely, that's it,ok , now let see the procedure.


Carrot - 2 medium size
Beans - 7to8 nos
Moong dal - 1 tsp
Grated Coconut - 1 to 1 1/2 tbsp 

To grind
Green chili -1
Pearl onion -1 
Cumin seed - 1/4 tsp
Garlic pods - 2 small size

To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Peel the carrot & cut into small pieces,similarly cut beans into small pieces. Heat a kadai, add the moong dal & roast for 2 mins, then add 1cup of water.

Now add carrot & beans and bring water to boil. Once the water comes to boil, keep the flame in low . Then cover it & cook the veggies.

Now grind the ingredients listed under "To grind"  into coarse paste and keep it ready. 

Once the veggies are half cooked, add the chili paste & salt and allow the veggies to cook completely.

Once the veggies are cooked, all the water will be absorbed, if not, keep the flame in high and allow  the water to evaporate.

Finally add the grated coconut & temper the ingredients listed under "To temper" & add it into veggies and switch off the flame.

Simple & Tasty Carrot-Beans Poriyal is ready. This is  a great accompaniment for sambar, karakuzhambu or even rasam.
  • You can add cooked peas into poriyal.
  • Coconut oil gives great flavor to this poriyal, so i recommend to use that.
  • Dont cook the veggies as mushy.
  • Sometimes, i make this poriyal without moong dal. You can try that too.

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Tuesday, April 21, 2015

Puliyotharai | Tamarind Rice

Puliyotharai - Simple Tamarind rice with wonderful flavor and it's one of the famous prasadham in Perumal Temple. In my school & college days , i was a very picky eater.I found it very difficult to finish my lunch box. But this puliyotharai was one of the very few dishes i had it without any complaints.Whenever Amma made this puliyotharai for lunch, i used to carry two lunch boxes, the extra one for my friends.

Initially when I tried this puliyotharai , it didn't taste likes mom. To get the tasty puliyotharai, the tanginess from tamarind , hotness from the chili & salt should be balanced. I think that will come only by experience.

After attempting many times, now i confidently says that i can make puliyotharai similar to amma's recipe.This is not any authentic temple recipe. This is how Amma makes it & we like it and here is  the recipe.

Tamarind - Big gooseberry size
Rice - 3/4 cup
Roasted & split peanut - 3 tbsp
Coriander leaves - few(optional)
Jaggery - small piece

To roast & grind
Channa Dal - 1 tbsp
Urad Dal - 1 tbsp
Red chili - 5-6 nos
Fenugreek seed - 1/4 tsp

To Temper
Gingelly/Sesame oil - 2.5 tbsp
Mustard - 1/4 tsp
Split urad dal - 1 tsp
Chana dal - 2 tsp
Red chili - 2 nos
Curry leaves - few


First cook the rice with water in 1:2 ratio & keep it ready. Soak the tamarind in 1 cup of water for 1/2 hr or until it softened well.

Heat a pan, dry roast the ingredients listed under "To roast & grind" well. 

Once roasted, spread it in plate & allow to allow.Then add it in mixie & powder into coarse mixture.

Again heat the pan, temper all the ingredients listed under "To temper" one by one. 

Once the dal are well roasted, extract the tamarind juice & add it .Then add the  powder we made , salt  & mix it well. Allow it to cook until the raw smell of the ingredients are gone.

Finally add the jaggery & roasted peanut. Switch it off , when the oil leaves the sides of the pan.

Let it cool for a while & then mix the rice with the puliyotharai paste. Finally add the coriander leaves & give quick stir.

Tasty Puliyotharai is ready. It doesnt need accompaniment. As it is, it's very tasty, but we had it with Urualai varuval(Potato fry). 


  • If you wish add a pinch of turmeric along with other spices.
  • If you wish add the cashew nuts along with roasted peanut.
  • Before mixing with paste, allow the rice to cool, otherwise the rice would be mashed while mixing
  • Dont overcook  the rice, the rice should be separate grains.
  • You can keep the puliyotharai paste in refrigerator for a week and use whenever needed.

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Sunday, April 19, 2015

Agathi Keerai Poriyal | Agathi Keerai stir fry

This is the first time , i tried this keerai in my kitchen. Amma makes this only on Dwadesi morning along with other accompaniment, to break the previous day(Ekadashi) fasting. I read it somewhere that it has amazing cooling effects. It's good to include this in out diet once in  a while.

So last week, when i bought this keerai from farmer's market to try this simple poriyal. You can serve this with sambar & rice. 


Agathi Keerai - 1 bunch
Onion - 1(medium)
Red chili - 4 or 5 nos
Grated coconut - 3 tbsp
Salt - as needed

To Temper
Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Channa dal - 1 tsp


Remove the leaves from the stalks , wash it well & keep ready. Cut the onion into small pieces.

Heat the pressure pan, temper the ingredients listed under "To Temper" , then add onions & red chili. Saute it well.

Once the onion became translucent , add the keerai & saute it. Keerai reduces in volume after sauteing for a while.

At that add 1/4 cup of water, close the lid ,put whistle & cook for 2 whistle.Once the pressure released, open the lid & again put it in flame & allow the water to evaporate(if it's there). Now add salt & coconut .Mix it well & switch off the flame.

Agathi Keerai poriyal is ready.


  • This keerai takes lot of time to cook,so i used pressure pan, even you can cook in open pot too. 

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Friday, April 17, 2015

Khaman Dhokla | Besan Dhokla

Dhokla - It's a savory steamed cake made with chickpea flour/Besan.First time,I tasted dhokla in US when we stayed there. That's weird right? Most popular indian snack,but i never tasted it in India before marriage. Now i make it regularly as our weekend tea time snack.yeah, we liked it so much. If i think of non-deep fried, tasty, easy to make (within 15 mins) snack for tea time , then immediately dhokla  pop in my head.

For this dhokla, the measurement of wet ingredients(water& curd) are important,so measure everything & add it. And also use the active eno salt, otherwise ,the dhokla wont be spongy. 

Chickpea flour/Besan - 1/2 cup
Curd - 1/4 cup
Water - 1/4 cup
Salt - as needed(1/4 tsp heaped)
Sugar - 1/2 tsp
Eno salt - 1/2 tsp heaped (Lemon flavor)
Grated coconut  & chopped coriander leaves -  1 tbsp each approx for garnish

To Grind
Green chili -1
Ginger - 1/4 inch piece

To Temper
Oil - 1/4 tsp
Mustard & Urad dal - 1/2 tsp
Look,how spongy it is

In a bowl, add the besan, sugar & salt & mix it well.

Grind the ingredients listed under "To Grind" without adding water and add into the flour.

Then add curd ,water(i washed the mixie jar with water and use it here) & mix it well without lumps

Now add the Eno salt , once it added ,the batter will raise(that is a sign,you're salt is active).Mix it well.

Then add the batter into vessel & tap it well. Put it in the idly pot with water in it.Cover it & cook it for approx 8 mins.

Cook it until the tooth pick inserted in the center will come out clean. Let it cool and then demould & cut into desired shape.

Now temper the ingredients listed under "To Temper" and add it on dhokla along with coconut & coriander leaves.

You can have this with green chutney for breakfast or evening snacks. We liked to have in the evening as it is,  with steaming cup of coffee.


  • Adjust the amount of green chili & ginger according to your taste.
  • If you want bright yellow color, add pinch of turmeric powder.
  • Even you can steam it in pressure cooker/pan without whistle.
  • If you use unflavored eno salt, add 1/2 tbsp of lemon use.
  • Don't add more amount of water/ curd.  
  • I don't have dhokla plate, so used my baking tray.
It's time to dig in
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Thursday, April 16, 2015

Beetroot Dates Halwa

In my space, i already have beetroot halwa recipe.But this halwa is quite different,we use dates for sweet instead of sugar.This halwa  can be prepared in 15 mins and also it's sugarfree. That's cool,right? When i saw this halwa in sharmispassion, it tempted me a lot. So immediately , i tried this and we totally loved it.

This halwa doesnt need require lot of ghee and also it's sugarfree, so if you're diet conscious,without hestitation, you can have this. Now let see the procedure.


Beetroot - 1 medium size(yields 1 cup when grated)
Black Dates - 14 nos
Ghee - 2 tsp
Cashew - few
Milk - 3/4 cup
Cardamom powder - 1/4 tsp
Peel the beetroot and grate it. Remove the seed from dates and chop it roughly.

Heat 1 tsp ghee in a pan, fry the cashews, when the cashews turns golden brown, add the grated beetroot and saute it well for 2 min.

Then add the dates and mix it well. Now add milk and allow to cook in medium flame until the milk is absorbed. It takes around 10 mins.

Finally add the cardamom powder and remaining 1 tsp ghee , mix it well.

At this stage, it leaves the side of the pan, switch off the flame.

Serve this yummy beetroot halwa as warm or cold. Either way it tastes great.


  • You can use normal dates instead of black dates.
  • Even you can grind the dates and add it.
  • Adjust the dates according to the sweetness of the beetroot.

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