April 30, 2014

Paneer Kathi Roll - April Month SNC Challenge 2014

SNC Challenge from North team  - Panner kathi roll 
SNC Challenge from South Team - Aripathiri


  • 2 Cups paneer, cubed
  • 1 cup Capsicum / Bell peppers, chopped
  • 1 Onion,chopped
  • 1 Tomato, chopped
  • 1 Tsp Kasoori methi
  • 4 Tbsp Oil
  • 1/2 Cup Coriander leaves

Roast & Grind :

  • 1 Tbsp Coriander seeds
  • 1 Tsp Cumin Seeds / Jeera
  • 2 Green Cardamoms
  • 2 Cloves
  • 1 Dry Red Chilli
  • 1 inch Cinnamon stick

For Marination :

  • 1 Tsp Gram Flour
  • 1 Tsp Red chilli powder
  • 1 Tsp Chat Masala Powder
  • 1 Tsp Cumin / Jeera powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Balck pwpper powder
  • 1/2 Cup yogurt, whipped

Kuchumber :

  • 1/2 Cup Carrots, cut into lengthwise
  • 1 Cup Cucumber Scraped
  • 1 Tomato, cut into long strips
  • 1/4 Cup Onion, sliced
  • 2 Tbsp Coriander leaves, chopped
  • 1 Thai green chillies / normal Chillies, chopped
  • 3 Tbsp Lemon Juice
  • 1/4 Tsp Black salt
  • 1/4 Tsp Sugar

For Dough :

  • 2 Cups Whole wheat flour
  • Water, as needed
  • Salt to taste
  • 1 Tsp Oil 

Method :

For Dough :

  • Take wheat flour in a large bowl, add salt and oil.
  • Add water little by little and knead into soft dough.
  • Cover and rest it for half an hour. 

For Kuchumber :

  • Mix all the veggies given in Kuchumber Ingredients list.
  • Drizzle lemon juice and sprinkle salt and sugar, mix well.
  • Add coriander leaves and green chillies.
  • Mix well and keep aside.

For Kathi Roll Filling :
  • Take paneer in a bowl and sprinkle spices followed by gram flour, mix well.
  • Mix whipped yogurt and toss well.
  • Cover and keep aside.
  • Meanwhile, Roast all the ingredients spices given in a "Roast & Grind" lighlty and grind them into fine powder. keep aside.
  • Heat oil in a pana and add ground spices and fry it for a minute.
  • Add green peppers/capsicum and saute well.
  • Add paneer followed by kasoori methi and mix well.
  • Now add Tomato and Onion and cook for couple of minutes in a medium flame.
  • Remove from the flame and keep aside.

For Roti :

  • Divide the dough and prepare balls.
  • Take one ball and roll into circular shape with 8 inch diameter using rolling pin.
  • After rolling, fill it with coriander leaves, fold and roll it again.
  • Heat tawa and cook rotis both sides, keep aside.
  • Repeat the process for remaining dough.

Arranging Kathi Roll :

  • Place the prepared roti in a flat board and fill the center with 1 tbsp kuchumber and 1 Tbsp paneer.
  • Roll and Wrap it slowly using butter paper of aluminium foil.
  • Serve hot.

Serving Options :

Serve Hot with Tomato Sauce and Juice.

April 28, 2014

Essence Dosa / Essence Roast - Virtual Birthday party for Sangee!

Special Day ! Special Recipe !
Yay...It's time to celebrate our lovely blogger friend Sangeetha's Birthday ,who loves Kongunadu recipes
a lot. So we few bloggers decided to celebrate her virtual Birthday Party with her favorites and I chose her favorite childhood recipe "Essence Dosa" from her blog "spicytreats.net

       Many more happy returns of the day dear :)  

"Essence Dosa"- very Interesting name and recipe, right? Yeah, the taste was also great and very flavorful with lots of spices. These special Dosas are served by spreading the essence all over the dosa so it gets soaked well and tastes very delicious. Serving with Essence kozhambu is truly divine and we loved the flavorful juiciness in each bite. She had mentioned in her space that the same recipe can be prepared with chicken, which I have already saved in my "To do" list :)

Thank you so much sangee for sharing us such an authentic recipe and I am so glad & happy to prepare your favorite recipe for your Virtual Birthday Party.

Here comes the Juicy, spicy and delicious recipe...

Ingredients :
  • 2 Tsp Oil
  • 1/2 Tsp Fennel/saunf
  • 1/4 Tsp Peppercorns
  • 1/2 Tsp Poppy seeds
  • 2 cloves
  • 1 inch Cinnamon stick
  • 2 Tsp Channa dal
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 2 Dry red chillies
  • 1 Spring Curry leaves
  • 10 Springs Coriander leaves
  • 2 inch Ginger
  • 5-6 Garlic cloves
  • 2 Tsp Oil
  • 1/2 Tsp Mustard seeds
  • 1/4 Tsp Fennel seeds/Saunf
  • 1/2 Medium Onion, finely chopped
  • 1 1/2 Tsp Chilli powder
  • 1 Tsp Curry powder ( I replaced with Garam masala powder)
  • Salt to taste
  • 3 Tbsp Coconut shredded
  • 1/2 Tsp Poppy seeds
For Essence Dosa :

Dosa Batter, as required
Essence, as required

Method :
  • Grind 3 tbsp coconut and 1/2 Tsp poppy seeds using 1/4 cup of water to a fine paste and keep aside.
  • Heat 2 Tsp oil in a pan and Fennel seeds followed by peppercorns, poppy seeds, cloves, cinnamon stick and channa dal one by one and fry lightly.
  • Add red chillies, ginger, garlic and curry leaves. 
  • Saute for a minute and add chopped onion followed by chopped tomato and coriander leaves.
  • Saute for couple of minutes and remove from the flame.
  • Cool and grind the mixture into smooth paste.Keep aside.
  • Now heat 2 Tsp oil in a pan and add Mustard seeds.
  • Once it starts spluttering, add fennel seeds followed by finely chopped onion.
  • Saute till turns translucent and add the ground masala paste.
  • Add red chilli powder, curry powder(garam masala) and salt, saute for couple of minutes.
  • Add ground coconut paste and cook till the raw smell goes off and masala gets thicken.
  • Once done, take 2-3 ladleful of essence and keep aside.
  • Add 3/4 Cup of water to the remaining masala and cook for 4-5 minutes or till the
  • oil shows on top of kuzhambu.
  • Garnish with few corinader leaves and remove from the flame.
To prepare Essence Dosa :
  • Heat Dosa tawa or pan and pour a laddle full of dosa batter.
  • Spread in a circular motion to make little thick dosa.
  • Drizzle oil and cook for couple of minutes with a closed lid.
  • Now take 2 tsp essence and spread all over the dosa, fold it and remove from the flame.
  • Serve hot essence dosa with Essence Kuzhambu.

April 25, 2014

Strawberry Kulfi

Can you imagine summer without Ice creams and Kulfis??

No way...we all run behind such recipes to cool our body and beat the heat. Drinking tender coconut and increasing our intake of water will naturally cool our body but kids are more fascinated over store made Ice creams/Kulfis. Instead, preparing homemade kulfis with fresh Ingredients will give a complete satisfaction & happiness of serving them a healthy recipe and of course, kids also get satisfied with their loved ones. 

Tried these recipe of my own for "5 Ingredients Fix Challenge" hosted by Lakshmi Vimala and the ingredients given for our challenge was "Cream", "Honey", "Walnuts", "Fresh Strawberry" and "Chocolate".

Considering my little "strawberry & Ice cream" lover at home, prepared these kulfis with the above ingredients. It tasted very creamy because of the addition of cream, milk powder and condensed milk. Fresh flavor of strawberries and mild taste of honey made it more tastier and also the crunchiness of crushed walnuts in each bite added extra delicious to kulfis.

Here comes the recipe....

Ingredients :

  • 6 Fresh strawberries
  • 200 gms Fresh cream
  • 3 Tbsp Milk powder
  • 1/4 Cup Milkmaid
  • 1/4 Cup Honey
  • 3 Tbsp walnuts, crushed
  • 2 Tbsp Chocochips

Method :

  • Take fresh cream in a large bowl and blend using blender.
  • Add fresh strawberries and blend again.
  • Now add Milkmaid followed by milk powder and honey, mix well.
  • Add Chocochips and crushed walnuts to the creamy mixture and mix well.
  • Pour into kulfi moulds and freeze it for couple of hours.
  • Insert long stick(barbeque stick / Kulfi stick) in the middle of kulfi pan and freeze it for 5-6 hours or overnight.
  • Once it got freezed, remove and de-mould kulfi carefully.
  • Serve chill.

Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"

April 24, 2014

Vadagam Thogayal

Vadagam is a very famous seasoning in Tamilnadu, which is used in kuzhambu varieties, sambhar and kootu. My mom used to prepare this thogayal/chutney for ponguna sadam (rice cooked in open pot with extra water and served with curd) during summer nights. It is very healthy as it contains small onions, jeera,garlic, sombu, turmeric,mustard and methi but has a light bitter taste. Adding extra coconut and tamarind will reduce the bitterness but the recipe which I have mentioned is the usual way of my mom's preparation. 
Vadagam is usually prepared during summer season and store it for rest of the months. Every year my vadagam box gets refilled with my mom's preparation but this year I was so lucky to get my favorite vadagam from my best friend. 

Here is the recipe for simple & Healthy Thogayal....

Ingredients :

  • 1/2 Cup Vadagam
  • 2 Tbsp Coconut Grated
  • 4 Dry Red chillies
  • Small Piece of Tamarind
  • Salt to taste
  • Water, as needed
  • 1/2 Tbsp Oil

Method :

  • Heat oil in a pan and add vadagam, fry it for couple of minutes in a simmer flame.
  • Remove and keep aside.
  • Add dry red chillies in a same pan followed by grated coconut and tamarind.
  • Fry it for a minute and Remove from the flame.
  • Combine all fried ingredients and add salt.
  • Grind it to a smooth paste by adding little water.
  • Serve with curd rice.

Notes :

  • Thogayal should be thick and not watery.
  • To reduce bittertaste, add extra grated coconut and tamarind.

Linking this to Tamilzhar Samayal Tuesday

April 22, 2014

Mango Dal Dosa & Mango Chutney

During childhood days, Tasting Raw mango with Red chilli powder and salt is the only fun during summer holidays. Markets used to be completely filled with varieties of mangoes and gives lovely fresh aroma while stepping in. I never knew that people in AP celebrate Mango festival every year. I was recently invited for a special Mango pooja, where mangoes are kept for pooja along with few recipes like mango rice, mango raas etc... And only after pooja ,distribution of mangoes and Thambulam to all guests, people eat mangoes but nowadays this custom was followed by only few families.  I felt very happy to attend and know about this interesting pooja and ofcourse, enjoyed my mango meal alot :)

Coming to my Today's post....
I love adding twist in my regular food and being its mango season, thought of trying out healthy dal dosa with a twist of adding grated raw mangoes to give a mild tangy taste. Mango chutney is also an easy to prepare recipe which can be served with dosa and personally I loved my leftover chutneys with curd rice.

Are you a Mango Lover?? Then, Try and share your feedback....

Mango Dal Dosa :

  • 1/2 Cup Toor Dal
  • 1/2 Cup Moong Dal
  • 1/2 Cup Chana Dal
  • 2 Tbsp Rice
  • 1 Cup Raw Mango, grated
  • 3 Green chiilies, chopped
  • 1 inch Ginger piece
  • 3 Tbsp Coconut, Grated
  • 1 Onion, Finely Chopped
  • 1 Tsp Jeera / Cumin seeds
  • A pinch of Hing
  • Water, as needed

Mango Chutney :
  • 3/4 Cup Coconut, grated
  • 1/4 Cup Raw Mango, grated
  • 3 Fresh red chillies, chopped
  • 1/2 inch Ginger, chopped
  • 4 Garlic pods
  • 1 Tbsp Oil
  • 2 Tbsp Chana Dal
  • Salt to taste
  • water as needed
Talimpu :
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 tsp Urad dal
  • Few curry leaves


  • Soak Moong dal, Toor dal, Chana dal and Rice for couple of hours.
  • Wash and grind into batter consistency by adding water.
  • Grind green chillies and ginger, keep aside.
  • Heat oil in a pan and add Jeera followed by chopped onions, hing and curry leaves.
  • Saute it for couple of minutes in a low flame and add it to the dal batter.
  • Now add green chilli - ginger paste followed by grated mango and grated coconut to the batter.
  • Add salt and required amount of water, Mix well.
  • Batter should not be too watery or too thick.
  • Heat Dosa pan, take batter using ladle and pour it in a tawa and prepare like a small dosa.
  • Smear oil and cook it on both sides.
  • Once done, Remove and repeat the process for remaining batter.
  • Serve hot with chutney.

Mango Chutney :

  • Heat 1 tbsp Oil in a pan and add chopped chillies followed by ginger and garlic.
  • Fry it for a minute and remove from the flame.
  • Add chana dal to the same pan and fry it till the color change.
  • Remove and keep aside.
  • Add coconut, grated mango, chillies, ginger,garlic, chana dal and salt in a mixer jar.
  • Add water and grind to a fine paste.
  • Meanwhile, heat 1 tbsp oil in a pan and add mustard seeds.
  • Once it starts spluttering, add urad dal followed by curry leaves.
  • Add thalimpu to the ground chutney and serve with Dosa.

April 21, 2014

Cucumber & Dates Salsa - Shhhhh Cooking Secretly Challenge 1

I am very excited and happy to be part of "Shhhhhh Cooking Secretly Challenge" hosted by Priya Suresh from "Priyas's Versatile Recipes". Every month, we are paired with a different blogger and 2 Ingredients were shared secretly between them. And the final recipes are revealed on 16 th - 18th of every month. Very Interesting friendly challenge and also it helps us to get to know about other bloggers. Thanks Priya akka for hosting such as an Interesting Challenge and extremely sorry for posting my recipe little late.

For my first challenge, I was paired with one of my favorite blogger and lovely friend Shama Nagarajan from Easy2cookrecipes.blogspot.in. Very Energetic Blogger, sometimes I wonder how she manages to do blogging with two kids and that shows her passion too. Her blog has more than 600 yummy and delicious recipes, click HERE to view her mouthwatering recipes.

The two secret Ingredient, which I got from shama was Cucumber and Dates. Prepared this very simple and easy recipe and served chill with Grilled lemony chicken. This can be prepared in very short time but taste very yummy and can also be served with bread as cold Sandwich.

Ingredients :

  • 1 White Onion, Finely Chopped
  • 2 Tomatoes, Finely Chopped
  • 1 Big Cucumber, de-seeded and finely chopped
  • 6 Dates, pitted and Finely chopped
  • 1 Tsp Crushed Pepper
  • Few Coriander leaves, chopped

Method :

  • Take a bowl and add chopped onion followed by Tomatoes, Cucumber and Dates.
  • Mix well and refrigerate for 1 hour.
  • Remove, add crushed pepper and mix well.
  • Garnish with Coriander leaves and serve.

Serving Options :

Serve with Grilled Chicken or cold sandwich.

Cold Sandwich : Take 2 slices of Bread, fill it with chilled salsa and serve.

Chicken Starters :

Lemony Grilled Chicken 

Easy Fried Chicken

April 3, 2014

Tomato and Potato Rice - No onion - Lunch Box Varieties

Tangy Flavored Rice with a mild spice is perfect for kid's lunchbox and serving it with Raita and chips makes it a complete meal. Tomato puree can also be added instead of chopped pieces. Very simple and easy to make recipe with a left over rice. 

And coming to SYS series, Everyone must be familiar with an event happening every month in Viji's Virundhu unna vanga space. Last month theme was color and my secret Ingredient was Red. As I have to cook with Red colored veggies or fruit, I chose Tomato and linking this simple and flavorful rice to Viji's SYS-Series "Show your Styles to the World".

Ingredients :

  • 1 Cup Rice, cooked ( 200 gms)
  • 6 Tomatoes, Finely chopped
  • 4 Potatoes, Boiled and cut into small pieces
  • 3 Garlic pods, Finely chopped
  • 4 Tbsp Oil
  • 1/2 Tsp Garam Masala
  • 1 1/2 Tsp Chilli Powder
  • 1/2 Tsp Turmeric Powder
  • Salt to taste
  • Coriander Leaves or Mint Leaves, chopped for Garnishing

Method :

  • Heat oil in a pan and add the boiled potatoes.
  • Fry them for couple of minutes and Keep aside.
  • Add Chopped garlic in a same pan and saute for few seconds.
  • Add Garam masala followed by Turmeric powder and Chilli powder.
  • Add the chopped Tomatoes and saute well.
  • Add little water and salt at this stage, simmer and cook until Tomatoes turns soft and mushy.
  • Now add the fried potatoes and mix well.
  • Cook until the water reduces and mixture turns little dry.
  • Add cooked rice and mix well.
  • Adjust salt and simmer for couple of minutes.
  • Garnish with Mint leaves or Coriander Leaves and Serve Hot.

Serving Options :

Serve hot with raita and Potato chips.

Linking with SYS-W series - "Show your styles to the world"

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

April 1, 2014

Cornflakes Paratha with Spiced Yogurt Dip

We all make our meal Interesting and Healthy by all ways. Likewise, recently tried these super soft parathas using Cornflakes. It tasted really yummy and very soft than the regular ones. Resting time after kneading the dough makes it more soft, so rolling part should be done very carefully because of its softness. 
Cornflakes is a healthy way to start a day but it is very monotonous to serve with regular milk and fruits. So to make it more Interesting, tried few Innovative recipes using cornflakes. Will be posting soon so stay tuned :)

Ingredients :

For Paratha :

  • 1 Cup Cornflakes, Powdered 
  • 1/2 Cup Wheat Flour
  • 3 Tbsp Spring Onions, finely chopped
  • 1 Tsp Chilli powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Jaljira Powder
  • Salt to taste
  • Water as needed

For Dip :

  • 1 Cup Thick Yogurt or Curd
  • 1 Tsp Paprika
  • Taste to taste
  • 1 Tbsp Spring Onions, finely chopped

Method :

For paratha :

  • Take a large bowl and add powdered cornflakes followed by wheat flour, chopped spring onions, chilli powder, Garam masala, Jaljira powder and salt.
  • Mix well and add water little by little to prepare a dough.
  • Rest it for 30 minutes and divide the dough into balls.
  • Roll the ball using Rolling pin by dusting wheat flour (like we do for chapati / Roti).
  • Heat tawa and place the rolled paratha and cook it both sides.
  • Once done, remove from the flame and repeat the process for remaining balls.
  • Serve hot.

For Dip :

  • Beat yogurt or curd in a small bowl and add paprika followed by salt and chopped spring onions.
  • Mix well and serve with parathas.

Serving Options :

Serve hot with Yogurt dip or pickles.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !