Apr 1, 2020


Kutarisi Kanji is comfort food in Kerala. It is healthy, tasty and simple. It is easily digestible hence it is recommended food during sickness or when you have a stomach upset.
Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. In my house, Most of the Sunday Dinner, kanji happens to be my lazy meal.

Preparation Time :   5 Minutes
Cook Time            :   20 Minutes
Servings               :   4


Kutarisi  /Matta Rice    -    1 Cup
Water                                4 Cups
Chopped Ginger                  2 Tablespoons
Cumin Seeds                      ½ Teaspoon
Chopped Green Chillies       1 teaspoon
Hing Powder                       ¼ Teaspoon
Salt                                   To Taste
Curry Leaves                      Few


  • Wash the rice 2 to 3 times and drained the water.
  • Combine the rice, water, and salt in a pressure cooker and cook on high flame for 5-6 whistles. Switch off and allow to cool completely.
  • Open the pressure lid, and add chopped curry leaves, Hing powder and chopped Ginger, Chopped Green chillies and adjust the salt.
  • If the kanji is thick, add more water as per required consistency.
  • Once cooked, transfer on to serving bowls.
  • Serve with Coconut Chammanthi and Pappad.

Mar 24, 2020

Kai kuthal Arisi Dosa/ Hand Pound Rice Adai Dosa

Hand pound Rice (kai kuthal arisi in Tamil), on the other hand is a rice whose husk has been removed by using a stone grinder or a stone apparatus similar to a mortar and pestle. It is minimally polished (low glycemic index, similar to brown rice) but still retains most of its nutrients.
Adai is a one of the perfect South Indian multigrain breakfast/Dinner.  Very filling and spicy. Usually it’s made with parboiled rice. I replaced the rice Kaikuthal Arisi, with all the dals and addition of Lentils make it perfectly healthy.

Here you go the Nutritious and healthy Dosai.
Preparation        5 Minutes
Soaking Time      30 Minutes
Cuisine                South Indian
Serves                 3 nos.


Kaikuthal Arisi       1  Cup
Chenna Dal              1 Tablespoon

Tovar Dal                1 Tablespoon
Urdh Dal                 1 Tablespoon
Black Pepper corns  1 Teaspoon
Red Chillies              6-7 nos( Your Spice Level)
Curry Leaves            few
Grated Ginger           1 Teaspoon
Hing                          1 Teaspoon
Salt                           To Taste
Oil                              For Making Adais

  • Mix all dals ,  rice, curry leaves, peppercorns, Red chillies, , Hing and Salt.

  • Grind coarsely in the Blender/Mixie.
  • Take  a  basin, add the grounded flour,Grated Ginger  add 1 tablespoon of yogurt in it.
  • Add enough water and mix it well and make a Adai batter.
  • The batter should not be in too running. Just leave it for 3o minutes.
  • There is no fermentation required for this recipe.
  • Heat a dosa tawa.
  • pour 2 ladle of batter and spread in a circular motion. Spread carefully from the center
  • Spread 1 tsp. of oil around the Adai, Drizzle some oil in the center.
  • Cook in medium flame for a less than a min. Cook both sides.
  • Serve it hot with chutney of your choice.

  • You can add ¼ cup brown rice in the recipe
  • Sprinkle some water in tawa before making each dosa, as you cannot spread the batter if the tawa is very hot.
  • This is just the basic version of making Adai, you can add other dals like green gram, horse gram.
  • Grate veggies like carrot, cabbage and add while cooking to make it healthier.
  • You can store the flour for future use.

Mar 1, 2020

Green Peas Paruppu Vadai/ Green Peas Patties

Paruppu Vadai is a south Indian specialty snack that is prepared on every single occasion.
Now masala Vadai are quite commonly made at homes, hotels and tea stalls and they’re all tasty.
Its crispness makes us crazy .My mom does it very well, We will finish it off ,right from the pan. Wat a rainy day is ,without  a cup of coffee and hot Vadai?. My version Vadai, here you go

Cuisine                       South Indian
Recipe Category          Snacks
Soaking Time             6-8 Hours/ Overnight
Preparation Time       10 Minutes                                                           
Cooking Time            20 Minutes
Serves                     10 Medium sized Vadai


Dry Green Peas                       1 cup
Frozen  Baby corns                 2 Tablespoons
Chopped Ginger                      2 Tablespoons
Green Chillies                           3 Nos.
Chopped Coriander Leaves   2 Tablespoon
Chopped Mint Leaves            1 Tablespoon (Optional)
Curry Leaves                            1 stems
Fennel seeds                            1 Teaspoon (optional)
Roasted Rava                           1 Tablespoon
Rice Powder                              1 Tablespoon
Asafetida powder                   1 Teaspoon
Salt                                             To Taste
Oil                                              As Required


  • Wash & soak Green Peas, overnight. Then wash again & drain water fully.
  • In a food processor(Mixie), add Green Chillies, Chopped Ginger, Chopped Coriander , Chopped Mint Asafetida powder , and Grind for a second.
  • Now add the Green Peas and  Rice powder, grind this in a blender and roughly blended. The dal should be partially ground. (i.e., half the dhal is should be just broken and the remaining dal remains whole.)
  • Transfer this mixture to a Mixing Bowl.

  • Add corns, curry leaves  and Rava to this mixture. Add salt and use your hands to combine everything together.
  • Your Vadai mixture is ready. The consistency should be thick and you should be able to shape it into Vadai easily
  • The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.

  • Heat a Kadai/Pan and pour in oil. When the oil is hot.
  • Deep fry the Vadai, both sides until it turns golden brown.
  • Repeat making more Vadai and fry in batches.
  • Remove the fried Vadai to absorbent paper. Serve hot.
  • Eat it with Green  chutney and anyone will be happy.


  • Adding Fennel seeds gives wonderful aroma, Flavor  for the Vadai. You can omit the fennel seeds.
  • If not making Vadai immediately, refrigerate the Vadai mixture. You can store the mixture up to 2 days. Store it on airtight glass container.
  • Instead of corns you can add soaked Chenna dhal to the mixture.