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Chettinad Vengaya Kosu - Sidedish Recipes for Idly, Dosa, Appam

I have made another video for cupcake decoration...YAY!!!. Before posting that, I have few pictures taken earlier and dumped in my laptop and I want to post them, before I concentrate on the new posts. Most of the chettinadu recipes in this blog is from my friend Shalu :). Shalu, Thank you so much for the recipe ;). She wants to give the credit, everytime I post her recipe ;) even if it is spread throughout the
web ;).
Coming to the recipe, this is a sidedish for idlies and dosas, using onion as the core ingredient. I measured the amount of onion and tomato to be added using the measuring cups, because adding more tomato will ruin the original flavor in this dish.

Chettinad Vengaya Kosu
2 1/4 cup onion ,cut into thin long slices
1 cup minus 1 tbsp tomato, finely chopped
few curry leaves
1/4 tsp saunf
3 to 4 tbsp boiled and crushed potato
Salt (as per taste)
Turmeric powder
To grind into a fine paste
2 to 3 tbsp shredded coconut
1 tsp jeera
1 tsp saunf
2 tbsp roasted gram dhal
3 to 4 dry red chillies (or as per taste)
1 to 2 cloves
a small piece of cinnamon
1.In a presssure cooker/pressure pan, add oil and once it is hot, add the onion, turmeric powder and curry leaves. Saute until the onion turns translucent.
2.Now add the 1/4 tsp saunf( I love saunf, so added 1/2 tsp) once it splutters, add chopped tomato and saute until it turns mushy. Add the ground paste and saute for 2 minutes or so until the paste gets well combined with the onion and tomato
3. Add about 1 1/2 cups to 1 3/4 cup of water, salt. Close the pressure cooker lid. Put the weight on and allow 2 whistle sounds.
4.Once the pressure in the cooker is gone, remove the lid and add the crsuhed potato and stir.
5.Serve it hot with idlies or dosas. YUMMYYYY!!!
Read the entire recipe here

White Chocolate Cupcakes - Video for making cupcake roses

This recipe was planned to publish last week itself, but again was too lazy to edit the pictures. I made few mistakes because of which I didn't show much interest in posting it earlier - I didnt click the final picture of the cupcake, as i was focusing on the video :( and the picture of the cupcakes after it was frosted didn't come good as well :( , I am totally upset posting these dark pictures today :(. It was totally dark inside the house and I prepared these at 7 p.m in the evening :(. But, these cupcakes taste so good and that was my second time making these.
White Chocolate Cupcakes
Makes 18 cupcakes
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4 ounce white chocolate, melted
1 tsp pure vanilla extract
1 cup plus 1 tbsp milk
1.Preheat the oven to 325 degrees farenheit.Line the cupcake liners in the cupcake tray.
2.In a large bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of the standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the melted white chocolate and vanilla, mixing well.
6.Add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.
7. Divide the batter evenly into the prepared cupcake pan.
8. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 to 12 minutes or until done.  Let cool completely before frosting.
Adapted from baking bites via the curvy carrot

Here is the video for the roses. I made this especially for the friends who asked me to post the video, when I made this rose cake for my elder kids school party. It was a two layer chocolate cake with buttercream frosting.I have used Wilton 1M tip for the roses. I have also used Wilton 2D tip for the same roses. Hope it is helpful to anyone of you out there :).

Read the entire recipe here

Eggless Pancake Recipe

I find it so hard, when it comes to cook for my elder son. One of his few favorites include pancakes.He finishes off everything and comes for the next turn whenever I make them. The recipe given here can be prepared within few minutes, as simple as making pancakes from the instant mix and tastes great too.

Eggless Pancake Recipe
Makes about 9 pancakes
1 cup all purpose flour
1 tsp sugar
2 tsp baking powder
1 cup whole milk
1 tbsp oil (used canola)
1 tbsp water
2 tbsp butter(melted)
1 tsp pure vanilla extract
1. Combine the dry ingredients and mix well. Add the whole milk, butter (melted and cooled),vanilla extract and oil ( The original recipe includes powdered cinammon also) one by one. Stir everything together. Do not over mix. The batter will be lumpy and that is fine.
2.Heat the griddle at medium flame and add a ladleful of batter. When the bubbles form, add the choco chips / or any dried fruits if using and flip to the other side. Cook until done.
3. Serve it with the drizzle of maple syrup and a dollop of whipped cream :). Sure, your kids will love them!.
Recipe adapted from
Read the entire recipe here

Udaithu Oothiya Muttai Pulikuzhambu

This recipe was in the drafts for months now. We love eggs cooked inside the curries . I fell in love with the recipe at first shot, as it calls for all freshly ground ingredients. This curry tastes fingerlicking good, when tempered with the vadagam. Though I have posted a similar recipe posted years ago, two curries don't taste the same. The earlier one is creamy by adding the coconut milk and this one gives the authentic chettinadu flavor.

Udaithu Oothiya Muttai Pulikuzhambu
Serves 3 to 4
4 large size eggs
10 to 12 pearl onion cut lengthwise or a medium size onion chopped
1 big pulpy tomato chopped
extract from a lemon sized tamarind
a big pinch of asafoetida
1/8 tsp turmeric powder
To grind into fine paste
4 red chillies
1/4 cup coconut(shredded)
1 tsp black pepper
2 to 3 garlic cloves ( peeled)
1 1/4 tsp saunf
1 tsp cumin seeds/jeera
salt( as needed)
3 tbsp oil 
To temper (optional)
1 tsp oil (gingelly oil preferred)
few curry leaves
1 tsp vadagam (the one used for curries)
1. Heat a wide pan with oil. Once it is hot, add the onion and saute until translucent. Add the tomatoes and saute until mushy.
2. Add the ground paste and saute for minute or two until the raw smell fades away.
3. Add 2 to 2 1/2 cups of water,turmeric powder,asafoetida, tamarind extract and salt. Close the lid and let it boil until it reaches the desired thickness at LOW MEDIUM flame.
4. Reduce the flame to LOW, break open the eggs one by one and add it to the curry. Cook closed undisturbed until the eggs are cooked. This will take about 7 to 9 minutes ( or even more) at low flame.
5. Once the eggs are cooked, slightly, take some of the curry and add it to the top of the eggs.
6. In a seperate pan, heat the oil needed for tempering and once it is hot, add the other ingredients needed for tempering. When it starts to splutter, add it to the curry and gently stir, making sure not to break the eggs.

Adapted from Aval Vikatan, a Tamil Magazine.

Read the entire recipe here

Coimbatore Roadside Kaalan Recipe/ Coimbatore Roadside Mushroom Recipe/ Coimbatore Road side Chilli Mushroom Recipe

This is a very famous roadside snack in Coimbatore. I was asking my dad to get hold of a street vendor and mail the recipe to me ;). A person promised to share and asked to come to the shop, but he didn't share the recipe, when he went to the shop. During this India visit ( after losing the hope of getting the recipe), another roadside vendor shared the recipe. We just dropped to get the "kaalan", but my  DH asked him to share the recipe with me, telling him that we miss the dish so very badly  in US;). So nice of  that person, he just gave me the important ingredients he uses for the stock. He kept on rolling his eyes over the other customers ;),   while I was torturing, asking for the ingredients. He asked me to make the stock with the ingredients that I normally use to make for biriyani and in that he specifically mentioned about nutmeg powder and lots of ginger garlic paste.

First time when I tried this recipe, I included all the basic ingredients that I add in Biriyani along with the NUTMEG ;). I thought it will no where taste like the roadside mushrooms. But, my DH who almost finished two plates ;) . told me that it tasted even better than the one we get from the roadside stalls. We are really grateful to the vendor who shared this recipe with us :). And, I guess this recipe is not posted anywhere in the internet ;) as I have searched a lot for it ;). So, I feel so happy posting it here :)

I was receiving constant e-mails from a reader named Sathiya, asking for this recipe. Sathiya, here is the Kaalan Recipe. ENJOY :)
Coimbatore Roadside Kaalan Recipe/ Coimbatore Roadside Mushroom Recipe/ Coimbatore Road side Chilli Mushroom Recipe

For the stock
1 medium size onion finely chopped
1 to 1 /2 tbsp ginger garlic paste
To be finely powdered
1 bay leaf
1 tbsp coriander seeds
a small piece from mace
1/4 portion of 1 star anise
1 tsp black pepper
a small piece of cinammon
1 cardamom
1 clove
1/4 tsp jeera
1/4 tsp saunf
1/2 tsp nutmeg powder

To Deep fry
16 oz button mushroom cut into small pieces
1/4 cup all purpose flour
1/4 cup cornflour
a big pinch of red or orange food color
1 1/2 tbsp ginger garlic paste
1 large egg (optional)
some salt
For the final kaalan/ mushroom mix
1 tsp red chilli powder
1 tsp garam masala powder or south indian meat masala powder or south indian biriyani masala powder.
1 medium sized onion, extra finely chopped ( for the garnish and for the mushroom mix)
finely chopped coriander leaves ( for the garnish and for the mushroom mix)
2 green chillies extra finely chopped
Salt ( as needed)
For the stock
Add the oil in a pan. Once it is hot, add the onion and saute until translucent. Add the ginger garlic paste saute until the raw smell goes. Add about 3 to 4 cups of water and  3 to 4 teaspoons ( or as needed) of the spice mix and some salt.Bring it a boil. Allow it to cool. This is the base for this recipe and this stock can be refrigerated for a week.
For deep frying
1. Wipe off the mushroom with a clean cloth or paper towel. Do not soak them in water. Cut into small pieces.Make a batter with the ingredients (AP flour,cornflour, gg paste, salt, egg/water, food color) other than mushroom.Marinate the mushroom with the given ingredients. Egg is optional, if not using egg, just mix the ingredients with little water.Even if using egg , if u feel that the batter needs water, add a very little amount of water to the mixture. This mushroom batter can be immediately dropped into oil.
2. Heat a pan with oil. Once it is hot, add tablespoon amount of mushroom batter into the oil and fry until crispy.
3. Remove and drain over a paper towel to remove the excess oil.
For the final kaalan/ mushroom mix
In a wide pan, add a teaspoon of oil, once it is hot, add the fried mushroom and saute until the oil is absorbed at medium high heat. Add the stock about 1/4 cup and increase the flame to HIGH. and saute until the stock is absorbed by the mushroom. Now add the stock as needed in 1/4 cups. I add about 3/4 to 1 cup stock to the measurement given.This dish should not be dry, let a very little sauce remain in the mushrooms. Just a minute before removing the mushrooms, add the chilli powder and garam masala powder and the remaining salt needed. Add the extra finely chopped onion, extra finely chopped green chillies,some finely chopped coriander leaves and stir well with the mushroom ( The onion we add finally will give a crunchiness along with mushroom, so do not cook longer after adding the onion). Serve it very hot, garnishing with onion and coriander on top.


  • When it is bought from the roadside shops, the mushoom is added for name sake and most of the content in it is AP flour + cornflour. Do not worry about the measurement given above for deep frying if it doesnt yield a crispy mushroom when deep fried. It is the same ingredients used for mushroom 65, but I have increased the AP flour and cornflour, as needed by this recipe.
  • Salt is added in various stages in this recipe. So, be careful while adding to the mushroom while deep frying and also while adding it in the stock. If it is less, it is not a problem, as it can be added as needed in the final stage.
  • This dish should be served very spicy and hot. Else, the taste of the dish cannot be felt ;). So, generously add the red chilli powder and green chillies.
  • A pinch of ajinomotto can be added to the mushroom marination, which I never add.
  • I have tried the recipe using cauliflower also. Just boil the cauliflower floret for a minute or two, before  adding it to the AP flour + cornflour mixture.

Please let me know your feedback after trying this recipe 

Read the entire recipe here

Thiruvadharai Kali Recipe

This recipe is from my mom, as I have told in this recipe, I call her every year,  just before a day and get the recipe. In our community, we normally do the pooja the day before the Aruthra Dharshanam
( the previous evening) and call it Mangaliya Nombi. 

1 cup Rice flour
1 cup light brown sugar or grated jaggery
2 cups water
a pinch of cardamom
3 tbsp + 1/2  to 1 tbsp thick ghee.
1 to 2 tbsp coconut milk or grated coconut

1. Dry roast the rice flour at low flame in a nonstick pan. Allow it to cool and add the light brown sugar.
2. In the same pan, add the water and bring it to boil. Switch off the flame. If using grated jaggery, dilute it with some of this hot water, strain and add it to the rice flour along with rest of the boiling water and cardamom. By switching off the flame and adding the rice flour, lumps can be avoided.
3. Return it to the pan and constantly stir until the mixture thickens and when it starts it stick on the sides, add 3 tbsp ghee and stir until the ghee gets well mixed with the mixture.
4.Add the coconut milk / coconut. If using coconut milk, let it get mixed well with the rice mixture. Add the final portion of ghee and mix.


  • I suggest using coconut milk, as it gives very good flavor to the kali
  • The entire cooking process should be done at low flame.
  • If using light brown sugar, increase the amount from 1 to 1/4 cup. And, it need not be strained. It will give a lighter shade to the kali, when compared with the jaggery.
  •  Mom normally takes the batter in the liquid form and makes pancakes, which is my favorite. I thought of having a small portion of it for the pancakes, but totally forgot about it with the other pooja work.


Read the entire recipe here

Jeeraga Samba Chicken Biriyani - Pressure Cooker Method

I didn't bring not much grocery items from India this time, as most of the grocery items are available here itself. All I wanted is atleast a small bag of jeeraga samba rice and brought it as well. It will be treasured until our next India visit ;). This biriyani is an inspiration from a famous biriyani chain restaurant. I am a biriyani freak and I love to experiment with biriyani recipes always. As mentioned somewhere in the blog, I do not eat chicken( its been 2 years now), but I am the first person to taste these experiments, just tasting the rice alone ;). This experiment turned out very flavorful and delicious.

3 cups Jeeraga samba rice
1 big size onion, cut into thin slices
1/2 cup finely chopped mint leaves
1 cinammon stick
1 star anise
1 black stone flower( a very small piece)
1 mace
2 green cardamom
2 bay leaves
1/2 cup thin unsweetened coconut milk
4 tbsp Oil + 4 tbsp ghee
For the marinade
2 lb bone-in skineless chicken, cut into medium size pieces
1/2 tsp turmeric powder
2 tsp red chilli powder
2 tbsp thick plain yogurt
1 tsp lemon juice
1 tbsp ginger garlic paste
some salt
To grind into fine paste
4 green chillies
2 garlic cloves,peeled
a small piece of ginger
1 tsp coriander seed
1/2 tsp nutmeg powder
1/4 tsp saunf
1/4 tsp jeera
a small piece of cinammon
4 green cardamom
3 cloves
1 tsp poppy seeds

1.Soak the rice for 10 minutes. Drain and Reserve. Marinate the chicken with the ingredients given under marination for about 30 minutes.
2.In a pressure cooker, add the oil and ghee. Once it is hot, add the cinammon stick, bay leaves, mace, green cardamom and black stone flower.
3.Now add the onion and saute until all the moisture in it leaves.Add the mint leaves and saute at medium flame. Next, add the finely ground paste and saute for about a minute or two until the masala gets well mixed with the onion. Add the marinated chicken and saute until the moisture in the chicken is released.
4. Add the coconut milk, rice and salt. Stir gently. Add 5 1/2 cups of water and close the lid with the whistle inserted. Allow 3 to 4 sounds. Let all the pressure get released. Do not open immediately even after the pressure is released. Allow 10 more minutes and remove the lid. Gently stir the rice from the bottom to top.The top layer will slightly have some moisture in it, which will be fine with the stirring. Each grain will be separated with the chicken perfectly cooked. Serve this delicious biriyani with raitha and/or any Non vegetarian curry.


  •  If using Basmathi rice, cook until the chicken is half cooked on stove top. Add the rice,coconut milk, water and salt. Transfer it to electric rice cooker until done.
  •  I have rarely cooked in India and I hear from my mom and friends that it takes 5 sounds to get even the dhal cooked. My mom sent the same dhal with me. But it takes not even a sound. So, water also does matter for anything to be cooked in pressure cooked( I assume so ;) ). So, 3 to 4 sounds given for this recipe is what needed for this biriyani to get cooked in my kitchen and it might differ.

Read the entire recipe here

Pepper Chicken Fry

This is a very simple recipe with not much of ingredients, but care should be taken while cooking. My kids always stand behind me, whenever they know that I am cooking chicken, especially my second one :). I have to give a piece of chicken, as soon as it is cooked. They love any dish that has chicken and mostly dry chicken dishes. This is one of their top favorite recipes and the chicken usually gets finished within 15 minutes from the time I finish cooking it. Luckily, last week when I prepared it, I gave a small portion of it and asked them to wait until I click atleast a picture ;). This chicken recipe tastes delicious and don't be fooled with the ingredients. So, try and let me know how it turned out.
Rice served with Varutharacha Kozhi Kuzhambu, Rasam and Pepper Chicken Fry

2 cups boneless skinless chicken- cut into bite size pieces
1 medium size onion, finely chopped
few curry leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp coriander powder
3 to 4 tbsp Oil
Salt (as per taste)
Spice Mix - Make a fine powder
4 tbsp Black pepper
1 tbsp Saunf
1.In a wide frying pan, add oil and once it is hot, add the onion and curry leaves. Saute until the onion becomes translucent ( still it should be crunchy).
2. Now, add the ginger garlic paste and saute until the flavor comes out. Bring in the chicken pieces, turmeric and saute constantly. The chicken will shed all the moisture in few minutes. Saute until almost all the moisture is evaporated. Now, add 2 tbsp ( or as needed) of the spice mix, coriander powder and salt. Saute on medium high heat. When moisture in the chicken is gone, it will start to stick on the bottom on the pan and will splutter a lot ( because of the oil). Just drizzle very little water to bring the mixture that is on the pan to the chicken. Continue until the chicken is completely dry. Serve it hot with rice or wrap it inside a crispy dosa.
  • Do not use nonstick pans for this recipe.

Read the entire recipe here
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