Saturday, October 31, 2015

White Sauce Veg Sandwich | Veg Sandwich

If you have read my blog regularly , you must knew by this time , that i love sandwich a lot.For lazy morning, usually i make sandwich for breakfast. This one recipe i watched on one of the tv show and tried it on next morning immediately. I love this sandwich for gooey filling inside.
Straight from the stove, it taste heavenly, crispy outside, gooey & cheesy inside . It's best way to sneak in the veggies for kids too.

White Sauce Veg Sandwich

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Sandwich | Recipe Cuisine: Indian
Bread Slices - 8 nos
Carrot - 2 medium
Capsicum - 1 small
Onion - 1 small
Oregano - 1/2 tsp
Basil - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - to taste
All purpose flour / Maida - 1 tbsp
Milk - 1 cup 
Mozzarella cheese - 2 tbsp(Optional)
Butter - 1 tbsp + extra for toasting the bread

Grate the carrot & chop the onions and capsicum into small pieces and then heat the pan with butter , add the onions,carrot & capsicum one by one and saute it well.All the veggies are sauted well, add the flour and mix it well with the veggies.Pour the milk and bring into boil, add the herbs(oregano & basil) & pepper powder .Now add salt to taste and cheese if you're using and give a quick stir.Once the cheese is melted and  the sauce is thickened, switch off the flame and allow it to cool.Take single piece of bread and apply the sauce evenly on the bread and close it with another bread.Heat the tava and grease it with butter and place the bread on it and cook on medium flame till both sides turns golden brown and crispy.Serve immediately with fresh fruits and juice.
See how cheesy & gooey inside

  • Serve this sandwich immediately, it becomes soggy after some time.
  • You can make white sauce separately and   then add into the veggie.
  • Instead of oregano & basil,you can use mixed italian herbs too.
  • If you want extra spice, add 1/2 tsp of chili flakes.
  • I used Whole wheat bread here.
  • The sauce thicken with time, so switch off accordingly.


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Thursday, October 29, 2015

Bombay Karachi Halwa | Corn flour halwa | Diwali Recipe

If you want to make easy and tasty halwa for  this diwali , try this.Bombay Karachi Halwa/ Corn Flour halwa is one of the easiest halwa i make so far. It doesn't require any fancy ingredients and within 20 mins you can prepare this halwa. I like the jelly consistency of this halwa. 

The elastic of  the halwa is propotional to the cooking time of the halwa,want more elastic and chewy texture , cook the halwa for few more minutes and viceversa.   
See how glossy it looks

Bombay Karachi halwa | Corn flour halwa

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 15- 18 pieces 
Recipe Category: Sweets | Recipe Cuisine: Indian
Corn Flour - 1/2 cup
Sugar - 1 1/2 cup
Ghee - 3 tbsp
Water - 2 1/2 cup
Citric acid - a pinch
Cardamom powder - 2 pinch
Cashew - 2 tbsp (broken into small pieces)
Food color - a pinch

Heat the pan, add the sugar, citric acid  and 1 1/2  cup of  water and bring to boil.In a bowl add the flour and add 1 cup of water and food color and mix it well without any lumps and keep it ready.Once all the sugar is melted, add the flour mixture and start stirring continuously. It slowly starts to thick and became a whole mass.At this stage , start to add ghee, 1 tbsp at a time mix it well until all the ghee incorporated,then add another tbsp of ghee. In the mean time add the cardamom powder and cashew , mix it well in the halwa. Finally add all the ghee and mix it well for 2 more mins. Halwa becomes glossy and doesnt stick to the pan ,remove from the flame at this stage.Pour it in greased plate and smooth the surface and allow to cool for atleast 1 hr. Then cut into desired shape and serve.Tasty & simple Bombay Halwa is ready.
  • After adding the flour mixture into sugar syrup, stir it continuously, otherwise it form lot of lumps.
  • You can increase or decrease the amount of cashews
  • Dont hurry to cut the halwa. Cut into desired shape after completely cooled.
  • I used orange food color. Use your choice of color. 
  • The more you cook, the halwa become more elastic. 
  • You can use lemon use instead of citric acid.

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Tuesday, October 27, 2015

Seedai | Diwali Recipe | Home made Seedai

Mom makes murukku & seedai a week before diwali and put it  in "thukku"(large silver vessel ) and it lasts for around 10 days and i keep on munching them whenever i saw the thukku :-). 
Many of them afraid to make seedai at home, because people says it bursts sometimes, for me , it never bursts so far,touch wood :-) . I got the recipe from my mom and i make the same way everytime and it turns out super crispy and tasty each time. See the notes section on how to avoid the bursting of seedai. So do add this in your diwali making list and enjoy with your family.


Preparation Time : 10 mins | Cooking Time : 20 minsServes : 11/2 cup 
Recipe Category: Snacks | Recipe Cuisine: Indian
Rice flour - 1 cup
Urad dal powder - 1 tbsp
Grated coconut - 3 tbsp
Butter - 1 tbsp
Cumin seed - 1 tsp
Salt - to taste
Water to knead
Oil for deep frying

Take flour in a bowl and add all other ingredients like urad dal powder, cumin, coconut, butter & salt.Mix it well and it becomes look like crumb.Add water little by little and form the dough.Keep it aside for 10 mins and then pinch a small piece of dough and roll it without applying much pressure . Do the same for all the dough. Heat the oil in the deep frying pan.Once the oil is heated well ( if you drop small piece of dough into the oil, it should come up immediately), add the rolled dough and keep the flame in medium.
Once the seedai is cooked , the color of the seedai changed to light brown and also the "Shh" sound is stopped. For me, it takes approx 9 mins on one batch.Remove from the oil and put it on tissue paper, once cooled, stored in air tight container. It keep well for even 10 days.
  • Roll the seedai slightly, dont give too much pressure in rolling.
  • The time for cooking depends on the pan size and the amount of seedai you cook.
  • Sieve the rice flour & urad dal powder before use, mine is already sieved , so i didnt do that.
  • The grated coconut should be fine. Large piece of coconut may cause the bursting of seedai.
  • Cook it in medium flame for crispy seedai.

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Monday, October 26, 2015

How to make urad dal powder | Home made urad dal powder

As deepavali is around the corner, i thought of posting some diwali recipe. For making murukku & seedai, urad dal powder is must. Home made urad dal powder is more flavorful than the store brought ones and also the store brought ones give more color to the dish,as i dont want that, i made my batch  at home .Let see the procedure now.

Home made Urad Dal Powder

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 1/2 cup 
Recipe Category: Basic | Recipe Cuisine: Indian
Urad Dal - 1/2 cup

Yields little more than 1/2 cup of urad dal powder.
Heat the kadai and add the urad dal. Keep the flame in low and roast it until the nice aroma comes, for me it takes about 8mins, dont change the color of the dal.Allow the dal to cool and put it in blender and powdered it finely and then sieve the flour .If there is any large particles, put it in blender and repeat the process. Allow the  flour to cool completely and store it in air tight container.

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Saturday, October 24, 2015

Susiyam | Suzhiyam | Diwali Recipe

Susiyam is a famous sweet in Tirunelveli district and it's a must recipe for deepavali/diwali. We make this susiyam on deepavali morning along with all the vadas and offer to god. I like all  the sweets made with jaggery, it gives unique taste to the sweet. But some people made with sugar too, but in our family,we made with jaggery only. It's your choice to use jaggery or sugar. I highly recommend to add jaggery for authentic taste. Now let see procedure fot this authentic recipe and add this in your todo list for this diwali.


Preparation Time : 1 hr | Cooking Time : 30 minsMakes : 13-15 
Recipe Category: Sweets | Recipe Cuisine: Indian
For Stuffing
Channa Dal - 1/2 cup
Jaggery - 1/2 cup
Cardamom - 2 nos
Grated Coconut - 3 tbsp
For Outer Layer
Maida - 1/2 cup
Salt - 1/4 tsp

Oil for frying

Soak the channa dal for 1/2 hr .
In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it asideHeat the  wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.Add the powdered chann dal, mix it well, then add coconut and stir it well.Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.For Outer layer, take the flour & salt in a bowl and then add enough water to make thick paste like below pic.Heat the oil in a kadai & keep everything ready.Once the oil is heated (if you drop pinch of batter in oil, it should come up immediately),take the poornam & dip it in the maida batter and drop it in oil slowly. Cook the susiyam on both sides well in medium flame.Remove from the oil and place it in tissue paper. That's tasty susiyam is ready.
That's tasty susiyam is ready.
  • You can make the stuffing a day before evening and make equal size balls and keep it at room temperature for next day use. It doesn't get spoiled and stay good for next day.
  • The batter should be at correct consistency, otherwise, the poornam will mix in the oil and the whole oil get wasted. so check it by dropping one in oil and then proceed.

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Wednesday, October 14, 2015

Ragi Roti | Ragi Adai | Finger millet Roti

My mom makes ragi roti as evening snack on our holiday days. But i was not fond of this at that time, just ate one or two bits only. In recent times, i started to like this and also after i came to known the health benefits of ragi, i frequently include in our diet.I make Koozh, Dosa or this roti with ragi for breakfast.As ragi is rich in iron & calcium, it's really very good for health especially women,so try this roti , you wouldn't regret for sure.

Ragi Roti/Adai

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 6 small roti 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Ragi Flour/Finger millet flour - 1 cup
Onion - 1 (medium size)
Green chili -1 
Curry leaves - few
Coriander leaves - few
Salt to taste

Chop onion & chili into small pieces. Finely chop coriander too and keep every thing  ready. Take the flour in the bowl.Add the chopped onions,chili ,curry leaves & coriander leaves into flour along with salt.Mix it well. Then add enough water and make a dough(just like chapathi dough). It should not be too dry or wet.Take small portion of dough(depends on the size you want) and make a round ball. Grease the plastic sheet (you can use banana leave too) with oil, place the dough & flatten it with your fingers.
In the mean time , heat the tava . Grease your hand with oil & invert the flatten roti into hand and then place it on greased tava. Drizzle oil & cook on both sides in medium flame. Once done, remove it on place & serve immediately.Tasty & healthy Ragi Adai/Roti is ready. Serve it with you favorite chutney.


  • If you wish ,you can saute the onions and add it in.
  • If you're using banana leaves, you can invert the flatten roti in the tava directly. Plastic cover sticks to the tava,so invert it in hand and then i placed it on tava.
  • You can add grated carrot into this.
  • It tastes best when it's hot or warm.

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