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Feb 1, 2018

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins
Cooking time:     20 minutes
Category    :        Snack
Serves-               3 to 4


Urad dal                -        1 cup
Rice                      -        1 tbsp.
Reva                     -        1 Teaspoon
Green chillies         -        5 Nos.
Ginger                  -         1/2 inch
Curry leaves                    1 Sprig
Refined Oil           -           For Deep Frying
Salt                                To Taste.


  • Soak Urad dal and rice in water for 1/2 hour. 

  • Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
  • Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

  • Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

  • Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

  • Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
  • Refrigerate for 1/2 hour.
 Making Vadais
  •  Heat a kadai with oil.
  • Keep water in a bowl and wet your hand.
  • Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

  • Slowly drop it in oil. Keep the flame medium to low while frying.
  • Once a side become golden brown turn the other side and wait until it turns into light golden brown.
  • Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

  • Drain and place on kitchen towel.
  • Serve with chutney or sambar.

Jan 18, 2018

503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).
You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes
Cooking Time          0 Minutes
Servings                  4 People


Fresh Curry Leaves
 1 cup
Fresh Mint Leaves
1 Cup
Chopped Tomatoes
1 Cup
Chopped Green Chillies
2 Nos.
Coconut Oil
 2 Tablespoon
Urdh Dhal
2 Tablespoon
Red Chillies
2 Nos.
Asafetida Powder
½ Teaspoon
To Taste

How to Make Curry Leaves and Mint Thogayal Here you Go

  • Wash the curry leaves and Mint well and drain.

  • Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

  • Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

  •  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

  • Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

  •  Transfer to a clean glass jar and store in the refrigerator. 
  • Serve with Hot rice.


Note :
  • You can add some coconut pieces too while grinding.
  • You can add fresh coriander Leaves too while grinding.

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Jan 1, 2018

502: Seven Cup Burfi/ 7 Cup Cake

Happy New year my dear made me feel extra special each and every moment..a huge thanks to all of you...

Image result for Happy New 2018

After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium
Prep Time:               10 min
Cooking Time :         30 min
Category:                  Sweets/Desserts        
Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -  
1 1/2 Cup

2 Cups
1 1/4 Cup
Grated Fresh Coconut
1 1/2 Cup
¾ Cup

Cardamom Powder
 1 Teaspoon
For Garnish

  • Grease a cookie sheet with butter/oil and set it aside
  • Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
  • In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
  • Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

  • Stir continuously on a low medium flame.
  • Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

  • Immediately pour the mixture on a greased tray and level it with a spatula.
  • Sprinkle the roasted almonds on top and press gently

  • When still warm, make markings of desired shape and size.
  • Separate the Barfis when its cooled down completely and store in an airtight container.
  • Stay good for a week at room temperature and more if refrigerated.


  • You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
  • You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
  • Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
  • Enjoy the delicious and easy burfi.

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