Jul 2, 2020

Brinjal Masala Curry

Curry is a staple in my kitchen. This is one of my favorite recipes to make when I feel like I need to eat spicy . Enjoy this simple recipe from my Madappalli Kitchen. 

Small Indian Brinjals         1 pound
Green Capsicum                1 no.
 Big Tomato                     1 no.
Salt                                to taste
Turmeric Powder              1/2 tsp.
Hing                                ½ tsp.

Curry leaves                     few
Chenna dhal                    1 tbsp.
Urdh dhal                        1 tbsp.
Fennel seeds (optional)    1 tsp.
Red chilies                      4 no.
Cloves                            2 no
Green cardamom              2 no.   
For Seasoning
 Oil                                     1 tsp.
Cumin seeds                        1 /2 tsp.

For Decoration
Coriander leaves                   few

  • Wash and cut Brinjals into 2’ long sizes. Cut capsicum & Tomatoes in to small pieces.  
  • Dry roast the all masalas and coarsely powder it.
  • Heat the oil in a pan, add seasonings, when they start spluttering, add capsicums and sauté it for 3 minutes.
  • Add the tomatoes and sauté until they are mushy.
  • Now add the brinjal and turmeric, hing and salt. Fry it in medium heat until Brinjals are cooked.
  • Add the grounded masals and  mix well and cook it in very low flame.
  • When you feel Brinjals has been cooked soft and raw masala smell gone, switch off the stove.
  • Garinish with coriander leaves.
  • Serve with steamy rice or Chapatti.

Jun 1, 2020

Vazhaipoo Paruppu Usli/ Banana Blossom Lentil Usli

The banana flower serves the health benefits which are as follows:
Curing the infection. ...
Overcoming diabetes and anemia. ...
Improves lactation. ...
Reduce Free Radical Activity. ...
Menstrual problems and weight loss. ...
Rich source of Vitamin and minerals. ...
Boost Mood and Reduce Anxiety. ...
Anti-ageing power.

Paruppu Usli is the most familiar Iyengar delicacy and it is a perfect accomplishment with Mor Kuzhambu. Usually this is made by vegetables like cluster beans, broad beans, plantain flower, French beans , etc. Today I used Banana Flower, no matter what vegetable is used, it tastes yummy :) and its packed with so many nutrition.

Course                            Main Course, Side Dish
 Cuisine                           South Indian
 Soaking Time                 1 hour
 Prep Time                      20 minutes
 Cook Time                      30 minutes
 Servings                         4 people
 Author                             Sadhana Padmanabhan


Vazhaipoo/ Banana Flower    1 no
Chana Dal                           ½  Cup
Toor Dal                              ½ Cup
Moong Dal                           ½ Cup
Dry Red Chilies                     6 nos
Turmeric Powder                  ¼ Teaspoon
Curry Leaves                        2 Springs
Asafetida Powder                  1 Tablespoon
Salt                                     To Taste
Coconut Oil                          3 Tablespoon
Mustard Seeds                      1 Teaspoon 


  • Soak all Dals in hot water for 1 hour. Keep aside.

  • Clean the Banana flower and chop finely. Put the chopped vazhaipoo, in diluted buttermilk until use.

  • Meanwhile drain the water and add the dal to the blender along with the red chili, Hing Turmeric and salt(1/2 tbsp) and blend it to a coarse paste. Don't add water while grinding.

  • Steam the Grinded dal mixture. I done in my pressure cooker without putting whistle. Steam it for 7 to 10 mints. Once the steaming is done allow the mixture to cool and if u scramble the dal in hands or put it in blender and whip once you will get a crumble texture. 
  • Steam the chopped flowers in a microwave safe bowl or Pressure cook it. Drain and set aside. 
  • Heat oil in a pan.  Add mustard seeds and red chilies.  When the mustard seeds sputter, add the curry leaves. 

  • Add the ground dal and stir well.  Let it cook in medium flame till all the dal it cooked and it starts to become dry.
  • Now add the cooked banana flower to this, mix well and cook for another 5-7 minutes in a very low flame with a lid closed. 
  • Switch off the flame. Tasty and healthy Vazhaipoo Paruppu Usli is ready! 
  • Serve with Rice and More Kuzhambhu. 

May 1, 2020

Chocolate Banana Cake/Easy Banana Chocolate Cake

In the mood for something not so sweet yet chocolaty for Tea time? Then this chocolate banana cake is the answer. Trust me the kids will love it. This cake is absolutely my favorite, because of the great taste of banana- chocolate combination. To bake this easy cake, we don’t require fancy ingredients. All we need is the easily available ingredients, mixing bowl and a cake tin. This flavorful cake is made with over ripe bananas, cocoa powder. I like a simple cake, so made it without toppings. Just enjoy the cake with Coffee/Tea

Preparation Time    15 Minutes
Baking Time         30 Minutes
Course              Desserts, Snacks
Cuisine             Eggless Baking


Whole Flour                1 1/2 Cups
Ripe Bananas               3 nos.
Coco Powder                2 Tablespoons
Organic Sugar             1/3 Cup
Chopped Nuts              ¼ Cups
Cooking Oil                  ½ Cup
Vanilla Extract            ½ Teaspoon
Vinegar                        1 Teaspoon
Baking Powder             1 Teaspoon
Baking Soda                ½ Teaspoon
Salt                             ¼ Teaspoon


  • Preheat oven to 350 F. Lightly butter a Bundt Cake Pan. 

  • Take a blender, add ripped bananas and sugar. Blend to smooth puree, without adding water. Transfer into the mixing bowl.
  • In a large mixing bowl, add the Banana Puree, Sieved flour, Coco Powder, salt, Baking Powder, Oil, Baking Soda , Vanilla Extract and Vinegar.

  •  Beat With a handheld electric mixer set on a medium speed, beat for 3 minutes or until completely mixed.
  • Add the chopped nuts into it and mix gently.

  • Pour into prepared Bundt cake tin and bake to 30-40 minutes. Bake till the toothpick inserted comes out clean.

  • Cool completely in pan on wire rack, then invert onto a platter.
  • Slice the cake as needed.
  • Store it in the Air tight container.
  • Serve with hot Tea /Coffee. 

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!