Thursday, June 30, 2016

Boiled Jackfruit Seeds | Jackfruit Seeds

I have the fond memories of eating boiled jackfruit seeds during summer times in my schooldays. In our home, we used to add the jackfruit seed in Sambar & Aviyal or boiled as it is and have it . 
Last week, we bought the jackfruit from hongkong market, the fruit was very tasty and i left with lot of jackfruit seeds. So i boiled this seed and serve as tea time snack, still i reserve some of jackfruit seeds to used in curries. 

Boiled Jackfruit Seed

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2
Recipe Category: Snacks | Recipe Cuisine: South Indian

Jackfruit seed - 1 Cup
Salt - to taste
Wash the jackfruit seed and add it in pressure cooker along with enough water.

Add required salt and cover the pressure cooker with lid and put on weight. Cook it for 3 whistle.

Tasty Jackfruit Seed is ready. Peel the outer skin of  the seed and have it.


  • It requires the same amount of time to cook as potatoes. 
  • The outer skin of seed is little hard,so be careful in peeling. There is a chance of peel get stuck in between the finger nails.
  • The brown skin inside the outer skin is edible.

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Wednesday, June 29, 2016

Masala Dosai | Potato Masala Dosai | Tamilnadu Masala Dosai

Masala Dosai/Potato masala dosa is one of the signature dish of South Indian Delicacy. It is a dosa stuffed with delicious potato masala inside and it's the popular dosa among the other varieties of dosa in India and outside the country too. There are lot of variation in making the potato masala, here i'm sharing the basic version, how we prepare in our home. 

To be honest, i dont like the masala dosa in restaurants. In all restaurants,the stuffing is more than enough for one dosa(atleast to me) and i always end up with lot of potato masala remaining in my plate. So here in the recipe, it yields  medium amount of potato masala for four dosa.   

Masala Dosai

Preparation Time : 5 mins | Cooking Time : 25 mins
Serves : 4 dosas Recipe Category: Breakfast or Dinner | Recipe Cuisine: South Indian

Potato - 2 nos
Onion - 1 small
Tomato - 1/2 
Garlic - 1 no(crushed)
Turmeric Powder - a pinch
Red Chili Powder - 1/2 tsp
Salt - to taste
Coriander leaves - few
Gram flour - 1 tsp
Oil - 1  tsp + enough for drizzling dosa
Mustard & urad dal - 1/4 tsp each
Dosa Batter - 2 cups(approx)

Cook the potato and cut into small pieces, slice the onions thinly and cut tomato into small pieces and keep everything ready. Heat the kadai with oil , add the mustard , let it splutter and add urad dal.

Add onions, curry leaves and garlic.When the onions become translucent, add the tomatoes & saute for a while.

Add enough water to cook the onions, then add turmeric & chili powder, let it boil until the raw smell leaves.

Then add salt & potatoes , give a quick stir. In a bowl, add the gram flour and water, make it as thin batter.

Add the gram flour batter into potatoes and cook till it becomes thick. Finally add coriander leaves and switch off the flame. Now heat the dosa pan and keep everything ready.

Pour the batter on the dosa pan and spread it evenly, drizzle some oil on the sides and cover it with lid, let it cook completely.

Add the required potato masala in the center of the dosa and fold it half. Tasty Masala Dosa is ready.

Serve it with sambar and chutney.


  • Cook dosa on one side for crispy dosa.
  • If you wish, you can add peas or grated carrot in the potato masala.
  • Instead of cutting the potatoes into small pieces, you can mash and add it.

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Tuesday, June 28, 2016

Butter Pepper Corn | Corn on the cob | Buttered Corn

Buttered Corn, a recipe required  to make this, definitely "no" , here i am sharing how i prepare my buttered corn. You can prepare this for kids as after school snack, simply yet very tasty. It can be made with frozen corn kernels too. 
If you dont want to serve corn on the cob, remove the kernels and then toss with butter and pepper mixture. I like to have corn on the cob, so leave it as such.

Buttered Corn

Preparation Time : 5 mins  | Cooking Time : 10 mins
Serves : Recipe Category: Snacks | Recipe Cuisine: Indian
Corn - 2 nos
Butter - 1 tbsp
Salt - to taste
Pepper Powder - 1/4 tsp


Remove the outer leaves and silk from the corn and break one corn in to two pieces. Boil the water in a pressure cooker along with salt.

Add the corn and cover the pressure cooker , put on weight and cook it for 2 whistle.In the mean time, melt the butter and keep it ready.

Add pepper powder and mix it well with butter.Once the pressure released from the cooker, take the corn, brush it with butter well on all sides.

That's it, Tasty Buttered Corn is Ready.


  • No need to break the corn into two, if you pressure cooker is large enough to hold that.
  • If you desired, add a pinch of chat masala on top.
  • You can remove the corn kernels from the cob and then toss with butter & pepper mixture and serve it in cup.

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Wednesday, June 22, 2016

Egg Toast | Masala Egg Toast | Egg Toast with Indian spices

Again a bread recipe, this time not a sandwich, a easy toast recipe, that can be ready in 10 mins. This recipes is from Chef Venkatesh bhat, i have seen this on one of his tv shows, immediately i tried on next day. We love this toast so such, it's so soft and tasty. The egg and milk makes the bread so soft and it like soft sponge,so you can try this on some leftover old bread too.

This recipe gives you the idea of how to make basic toast. In this you can add cheese on top or add more veggies like carrot or onions, so use your creativity and make yummy toast as per your liking.

Masala Egg Toast
Cooking Time : 10 mins | Preparation Time : 5 mins| Serves: 2 or 3
Category : Breakfast or snack | Cuisine : Indian
Bread Slices - 6 nos
Egg - 3 nos
Milk - 1/2 cup
Green chili - 2 nos
Cilantro/ Coriander leaves -  few leaves(2 tbsp chopped)
Capsicum - 1 tsp (chopped)
Butter - for toasting
Salt -to taste
Turmeric powder - a pinch
Pepper Powder - 1/4 tsp

Cut cilantro, green chili & capsicum into fine pieces. Crack open the egg in a large bowl and whisk it slightly.

Add chopped cilantro,capsicum & green chili into the eggs along with salt with turmeric powder.

Then add pepper powder and milk, whisk it well.

Heat the pan and grease with butter generously.Cut the bread into triangles and keep everything ready to toast.

Dip the bread into egg mixture , make sure the egg mixture coats well on both sides of the bread and place it on the pan.Repeat the same for other slices . Cook it on both sides until both sides turns on golden brown.

Remove it on the plate and serve it with ketchup and any of your favorite juice.


  • Finely chop the veggies, so it coats on the bread well.
  • I used whole milk, you can use whatever milk as per your liking.
  • Cut the bread into desired shapes.
  • If desired, add 1/2 tsp of ginger garlic taste for extra flavor. 
  • You can serve this as breakfast or as evening snack for kids.  
  • If you wish, you can remove the side crust from the bread.

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Monday, June 20, 2016

Kezhvaragu Puttu | Ragi Puttu| Finger millet Puttu | Breakfast recipe

Kezhvaragu/Ragi Puttu - another easy puttu recipe. This puttu is very healthy and it makes a great breakfast along with ghee and banana.As you all know, finger millet has high nutritional value , especially rich in iron and calcium . Even today, in south tamilnadu, finger millet porridge is the first solid food introduced to the child.
As i already mentioned in my previous post, ragi is the new addition to our breakfast and i used to try various variety. For porridge and adai click here and here

Ragi Puttu


Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :
Recipe Category: Breakfast | Recipe Cuisine: Indian

Finger Millet Flour/Ragi or Kezhvaragu flour - 1 1/2 cup
Coconut water - 1/2 cup + 1 tbsp
Salt - to taste
Grated Coconut - as needed.

Ghee & Banana - to serve


Take the flour in a large bowl, add salt , mix it well.

Add coconut water little by little and incorporate it with the flour. Dont add all the water at once, sprinkle little by little.The flour should be hold the shape when you press it with your fist  and again it should be crumble when you crumble it with your fingers . That's the right way to check the consistency of the flour.

Grate the coconut and keep it ready.Now take the Puttu Kuzhal(Puttu maker). Add the small plate with hole(it comes with puttu maker itself) in to it. Now add the flour into the maker and then coconut .

Repeat the same until you reach the top, finish it with coconut. Put the lid on.

Now heat the water in the pressure pan with lid , and place this puttu maker  instead of weight. Steam it for 8- 10 mins in medium flame. Once cooked, you can see the steam coming out of the holes in the top of the puttu maker.

Serve it with ghee and banana. 


  • You can use regular water instead of coconut water.
  • The amount of water may vary depends of the quality of the flour, so add water little by little.
  • If there is any lump while mixing flour with water, break it with your hand before cooking.
  • Amount of coconut is purely optional.Usually i add 3 laddle of flour and 2 tbsp of coconut in between.
  • While serving, if you wish, sprinkle little sugar for extra taste. 

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Saturday, June 18, 2016

Muttai Kuzhambu | Boiled Egg Gravy | Egg Curry with Coconut

Muttai kuzhambu - Eggs in spicy tangy gravy and it's best suit for rice. It's one of the easiest kuzhambu recipe and i used to make this on my lazy days. From the scratch,this gravy will be ready in 15- 20 mins.And i always wonder how come the simple ingredients will give such a delicious gravy. My mother used to say , if you knew to balance the tanginess, spiciness and  salt in a gravy, then you can become a master in making any kind of gravy. That's the key to this recipe too.

It's my grandmother(paternal) recipe and she used to add drumstick in Muttai Kuzhambu , it gives very unique flavor and taste to this gravy. Even today, my father dont like muttai kuzhambu without drumsticks and of  course me too.Once you try this ,you will know the difference.

Muttai Kuzhambu
Cooking Time:20 mins | Preparation Time:10 mins| Serves: 2 or 3
Category: Curry | Cuisine:Indian
Hard Boiled Egg - 3 nos 
Drumstick (2 inch pieces) -  4 nos
Tamarind -  a small gooseberry size
Pearl onion - 6 to 8 nos
Green chili - 2 nos
Tomato - 1 no
Turmeric powder - 1/4 tsp
Red chili powder - 1 1/2 tsp
Curry leaves - few
Sesame Oil - 1 tbsp
Mustard & urad dal - 1/2 tsp
Coriander leaves - few
Salt - to taste

To grind
Grated Coconut - 1/4 cup
Cumin seed - 1 tsp
Garlic - 2 small pods
Pearl onion - 2 nos


First soak the tamarind in 1/2 cup of water . Peal the onions , cut onions & tomato into small pieces , slit the green chili and drumstick.

Heat the kadai with oil, add mustard & urad dal, once mustard splutter, add the onions & saute till translucent, then add curry leaves & green chili. Saute it for 30 sec.

Add drumstick  & tomatoes one by one , saute it for a while and add  the tamarind juice extract  from the soaked tamarind.
Add all the spices (turmeric & chili powder) & salt. Bring it to boil and keep the flame in medium. Let the drumstick to cook. 
Grind the ingredients listed under "To grind" into fine paste . Remove the shells of eggs and cut into half.
Once drumsticks are cooked, add the coconut paste and enough water. Bring into boil , once the raw smell leaves, add the eggs and switch off the flame.
Tasty yet simple Egg Kuzhambu is ready 


  • Adjust the chili powder & green chili according to your taste.
  • Dont reduce the amount of coconut, that's the only ingredients give thickness and quantity to the gravy since we dont use any other masala here.
  • If you desired, add few coriander leaves at the end.
  • You can use normal cooking oil too.
  • Peal onion gives great taste to this kuzhambu, highly recommended to use.


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