Chilli Parota


Cooked Parota 4
Onion 1, finely chopped
Tomato 1, finely chopped
Curry leaves 2 sprigs
Capsicum 1/2, cut into 1″ cube
Ginger garlic paste 1 tbsp
Cumin 1/2 tsp
Fennel seeds 1/2 tsp
Chilli powder 1 tbsp, adjust according to your spice levels
Coriander powder 1/2 tbsp
Salt req


• Take a wide pan. Heat little oil. Add fennel seeds, cumin & Curry leaves.
• Add finely chopped Onions and sauté it to golden brown.
• Add ginger garlic paste.
• Next add the tomatoes. Cook till the tomatoes shrink. Add Chilli powder, Coriander powder,Chopped Capsicum & req Salt. Mix it thoroughly.
• Add very little water and make it a thick gravy.
• Cut the cooked Parota in to small squares using kitchen scissors.
• Toss them in to the gravy. Mix it well.
• Cook for another 2-3 mins. Let the Parota get completely soaked in the curry.
• Garnish with Coriander leaves and serve with raitha.


Sweet Spicy Ragi Roti/ Keppai Roti

Ragi Roti is the most healthiest breakfast. This is my Mom’s recipe. It has both sweet and spicy flavor. My husband’s all time favorite and my kids love it without the green chillies.

Ragi 1 Cup
Onion 1/2, finely chopped
Green Chilli 1, finely chopped
Coconut pieces 3 tbsp
Jaggery 1/2 Cup
Water req
Salt pinch

• Melt Jaggery with 1/2 cup water. Filter and remove scum.
• In a big bowl mix Ragi, Onion, Green chilli, Coconut pieces, Jaggery water, Salt and req water to a smooth wet dough. ( when you touch this with oil, it shouldn’t stick )
• Take a small ball, flatten them on a plastic sheet or ziplock greased with oil.
• Place it on a hot tawa. Cook on both the sides.
• Apply little ghee and serve.


Swedish Prinsesstårta! ~ Daring Bakers Challenge May 2013

I recently joined an online baking challenge group called The Daring Bakers of The Daring Kitchen, Every month a host challenges the members to make a particular recipe ( tried & tested by her ). The members would try out the same recipe with their own creativity & skills.
Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!



Vanilla Custard / Pastry Cream
1 cup (240ml) heavy cream, divided
4 egg yolks from large eggs
2 tablespoons (30 ml) (15 gm) (½ oz) cornstarch
2 tablespoons (30 ml) (30 gm) (1 oz) granulated white sugar
1 vanilla bean, split and scraped (or 2 teaspoons (10 ml) vanilla extract)

• In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in ½ cup (120 ml) of heavy cream until smooth.

• Meanwhile, in a medium saucepan over medium heat, combine the remaining ½ cup (120 ml) of heavy cream and the scraped vanilla bean and bring just to the boiling point. Remove the vanilla bean pod, leaving behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.

• Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it becomes thick like pudding and just comes to a boil. The mixture must hit a boil for the cornstarch to properly thicken the custard, and also to cook out any starchy taste. If it starts to look curdled or lumpy, remove it from the heat and whisk vigorously until smooth, then return to the heat. As soon as it comes to a boil, remove it from the heat. If using vanilla extract, add it now.
(If desired, pass the custard through a fine mesh sieve before continuing.)
• Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold. Can be prepared a day ahead and kept in the refrigerator.


Sponge Cake

Fine dry breadcrumbs for the pan (such as crushed panko)
4 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) granulated white sugar
½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour
½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)
1 teaspoon (5 ml) (5 gm) baking powder
1/8 teaspoon salt

• Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven. Thoroughly butter a 9” (23 cm) round pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set aside.
• Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
• Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.
• Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350°F/180°C/gas mark 4 oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
• Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.
• Invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.

Prinsesstårta Assembly
2 cups (480 ml) heavy cream, chilled
granulated white sugar, to taste (scant 1 tablespoon is plenty)
Sponge Cake, cooled
1/3 cup (80 ml) seedless blackberry jam (or regular jam pressed through a sieve to remove seeds) Vanilla Custard, chilled
Fondant Covering and Rose
Icing sugar, for rolling and dusting
Optional: melted chocolate, royal icing, or piping gel


• In a large bowl, whip 2 cups heavy cream until soft peaks form. Add sugar to taste (keep in mind that the rest of the cake components are sweet, so the whipped cream should be very lightly sweetened at most) and continue whipping the cream until stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.
• With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer – this will become the top layer of the assembled cake as it is the most flexible and therefore easiest to bend into a dome over the whipped cream.
• Place one of remaining layers on a cake board or serving platter and spread it evenly with 1/3 cup seedless blackberry jam (or regular jam pressed through a sieve to remove the seeds). Spread or pipe half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it doesn’t spill over the sides of the cake.
• Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.
• Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the remaining whipped cream into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.
• Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.
• Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.
• Dust your work surface with icing sugar and press the pink Fondant into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use plenty of icing sugar to prevent it from sticking.

• Alternatively, you can roll the fondant out between two wide sheets of parchment paper (still use plenty of icing sugar). Use the rolling pin to drape the rolled-out fondant sheet over the cake and smooth it around the cake gently with your hands.

• If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other. Trim the excess fondant from the bottom of the cake with a paring knife or spatula blade.

• Pipe a rose & leaves on top of the fondant. Dust with some icing sugar.
(You can also use melted chocolate, royal icing, or piping gel to pipe a design on top of the cake, if you wish.)

A very good video showing the Princesstarta Assembly suggested by Korena.

To Serve

• Cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for fine slices). The cake can be served immediately but will be little easier to cut after refrigeration for an hour.

Storage & Refrigeration Instructions

The finished Prinsesstårta should be refrigerated until serving. Ideally the cake is eaten the day it is made, but can be refrigerated for a day or so, after which it may lose its structural integrity and aesthetic appeal.


7 Cup Cake

7 Cup Cake is usually made for Diwali. It’s very easy and very delicious. It melts right in your mouth. Here goes the recipe.

Besan flour 1 Cup
Milk 1 Cup
Coconut 1 Cup
Ghee 1 Cup
Sugar 21/2-3 Cup

• Grease a small plate and keep it aside.
• Mix all the ingredients in a heavy bottomed nonstick vessel.
• Stir continuously with the wooden spatula.
• In 15-20 mins, the mixture starts to thicken up.
• Pour it on the greased plate. Level it and make small squares with a knife.
• Allow it to cool then remove it and store it in an airtight container.

• Take a small amount of mixture. Try to make a ball. The ball should retain its shape. That’s a perfect stage. If you remove it before this stage you might end up with a sticky halwa.

Dried Green Peas Curry / Pattani Kurma

Dried green peas 1 Cup
Onion 1, finely chopped
Tomato 1, finely chopped
Green chilli 2 ( adjust accordingly )
Ginger 1/2″ piece
Garlic 2 cloves
Bay leaf 1
Cloves 2
Cinnamon 1/2″ stick
Cumin 1/2 tsp
Fennel seeds 1/2 tsp
Curry leaves 1 strand
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Salt req

• Soak dried Peas overnight or min 8 hours. Pressure cook with req salt for 2-3 whistles.
• In a small pan heat little oil. Add ginger, garlic, green chillies and 1/4 of the chopped onions. Sauté it till the onions become translucent.
• Remove it from flame. Let it cool then grind it to paste and keep it aside.
• Take a new pan. Heat little oil. Add Bay leaf, Cloves, Cinnamon, Cumin, Fennel seeds, Curry leaves and Onion. Sauté it one by one till the onions reach golden brown.
• Add the grounded paste and cook in medium flame till the raw smell goes away.
• Add the tomatoes. Cook it for few minutes. Then add the coriander powder & turmeric powder. Sauté it for another couple of minutes.
• Now add the pressure cooked dried Peas along with water. Bring it to boil.
• If the gravy becomes too watery. You can grind little cooked peas and add it back to the curry. Else add coconut milk.
• Adjust the salt.
• Dried Peas Curry is ready to be served with Roti or Plain Rice.


Chicken Egg Kothu Parota / Muttai Parota

Kothu Parota is the most popular dish of the south. Here the Parotta, Egg, Meat and Spicy Sauce are minced finely on a hot iron cast griddle with a heavy iron spatula.

Cooked Parota 4
Onion 1, big finely chopped
Tomato 1, finely chopped
Curry leaves 2 strands
Coriander leaves little
Cumin 1/2 tsp
Fennel 1/2 tsp
Ginger garlic paste 1 tsp
Green chilli 1, finely chopped
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Salna / Chicken curry 1/2 cup
Egg 2
Salt req

• Make small pieces of the cooked Parota with your hand and keep it aside.
• Crack the eggs in a small bowl. Add a pinch of salt and keep it separately.
• Take a wide pan. Heat little oil. Add Cumin, Fennel seeds & Curry leaves.
• Add the finely chopped Onions. Sauté it to golden brown.
• Add the green chillies and ginger garlic paste.
• After few minutes, add the Tomatoes. Cook it till they become soft.
• Add Chilli powder, Coriander powder & Turmeric powder.
• Pour in the Salna / Chicken curry to the masala. Add req salt. Mix it well and let it cook for a minute.
• Toss in the cooked Parota pieces in the curry.
• Parota will absorb all the curry. Make a small well in the center. In that space add the eggs. Scramble it and then mix it along with the Parota.
• Cook in low flame for 2 mins.
• Garnish with Coriander leaves & white Onion.
• Serve with Raitha.

• Using Salna / Chicken curry is optional.

Ellu Kozhukattai / Sesame Kozhukattai


For dough
Rice flour 1 cup
Water 1-11/2 cup, adjust accordingly
Oil 1 tsp
Salt pinch

For the stuffing
Ellu / Sesame seeds 1/4 cup
Jaggery 1/2 cup
Coconut 1/4 cup grated
Cardamom powder 1/4 tsp

• Boil the req water along with oil and salt.
• Add it to the Rice flour and mix it with ladle. Prepare a smooth yet firm dough.
• Cover it with wet cloth and set aside.
• In a new pan dry roast sesame seeds for few mins ( take care not to burn it ).
• Then add grated jaggery, coconut & cardamom powder and mix it thoroughly till the jaggery completely dissolves and combines with sesame seeds and coconut.
• Make lemon sized balls out of the dough.
• Grease your hands, take a ball, flatten it and stuff it with the prepared stuffing. Seal it and place it on a greased idly plate.
• Do the same for all the balls.

• Steam cook them for 10 mins or as needed.
• Delicious Ellu Kozhukattai is ready to be served.

• You can coarsely grind the roasted sesame seeds before adding jaggery and coconut. In that way you can make small balls.
• If you cant make balls, use spoon to transfer the stuffing to the flattened rice ball.

Tomato Coconut Curry / Thakkali Kurma


Onion 1, chopped
Tomato 2-3, Chopped
Mustard 1 tsp
Urad dhal 1 tsp
Cinnamon 1″ stick
Cloves 3
Bay leaf 1
Fennel seeds 1 tsp
Cumin 1 tsp
Curry leaves 2 strand
Ginger garlic 1 tbsp
Chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
Turmeric powder 1/4 tsp
Coconut 2 tbsp, grated


• Heat little oil, add Mustard, Urad dhal, Cinnamon, Cloves, Bay leaf, Fennel, Cumin, Curry leaves. Sauté it for a while.
• Add finely chopped onions and sauté it till they are translucent.
• Next add ginger garlic paste.
• Add the chopped tomatoes and cook it till the tomatoes shrink.
• Next add Chilli powder, Coriander powder, turmeric powder and required salt.
• Add enough water to the curry.
• Grind Coconut with little water to fine paste and add it to the curry. Allow it to cook for 5 mins till the raw smell goes away and switch off the stove.
• Garnish with Coriander leaves and serve hot with Idly or Dosa or Roti.

Puran Poli / Boli / Sweet-Filled Pancake


For the Filling/Puran
Channa dhal 1 1/2 Cup
Jaggery 1 1/2 Cup
Cardamom powder 1 tsp

For the Dough
Maida / All purpose flour 2 Cups
Turmeric 1/4 tsp
Salt req
Ghee 3 tbsp

For the Filling
• Pressure cook Channa dhal with a pinch of salt for 2-3 whistles with little water. (Drain the excess water if there is any). Smash it well or make a fine paste in a blender.
• Add a quarter cup of water to jaggery and melt over a low flame. Strain to remove scum.
• Pour it to the dhal paste and add cardamom powder.
• Stir till it becomes a soft dough and set aside.

For the Dough
• Prepare a firm dough with flour, turmeric, little salt and req water.
• Cover it with a wet cloth and set aside for an hour.


The pancakes
• Make lime-sized balls of both the dough and the filling.
• Oil your palms and take a ball of dough and flatten it on the palm.
• Place a ball of filling in it and cover it completely with the dough.
• Roll them gently using little rice flour.
• Place it on a hot griddle over a medium flame.
• Drizzle ghee and turn over. Cook till both the sides turn golden brown.

• You can add grated coconut to the puran to add flavor.

Madurai Mutton Biryani

This is a ultimate Tamil Style Mutton Biryani. Looks & tastes close to Thalapakattu Biryani. This recipe is very special to me as it is the first biryani I learnt from my Dear Mom. My husband’s all time favorite. Check out my other Biryani Recipes.


Mutton 1 lb
Basmati Rice 2 Cup
Onion 2, thinly sliced
Tomato 1, chopped
Garlic 5 cloves
Ginger 1″ piece
Mint 1 bunch
Coriander 1/2 bunch
Green chillies 6
Chilli powder 3 tsp
Coriander powder 2 tsp
Coconut milk 1/2 Cup

To Marinate

Yogurt 1/4 cup
Lemon juice 1 tbsp
Raw papaya paste of 1″ piece or Meat tenderizer 1 tsp
Turmeric 1/2 tsp

Dry Roast & Grind

Bay leaf 2
Cinnamon 2″ piece
Cloves 4-5
Fennel seeds 1 tsp
Pepper 1/2 tsp
Cumin 1 tsp


• Wash Mutton thoroughly and marinate it with Yogurt, Lemon juice, Raw papaya paste, turmeric and little salt. Allow it to stay for 4 hrs or overnight. ( You can skip this step by cooking Mutton in pressure cooker along with a cup of water and salt )
• Wash and soak Basmati rice in water for 20 mins then discard the water alone.
• Dry roast all the spices listed under Dry Roast & Grind. Grind it to powder and keep it separately.
• Take a big wide pot. Heat little oil and add thinly sliced onions. Sauté it till they become nice golden brown. Remove half and transfer it to a plate.
• Grind half of Mint, Coriander, Garlic, Ginger & 4 of Green chillies to fine paste with little water.
• Add it to the sautéed Onions. Next add the chopped tomatoes along with the powdered spices & 2 uncut green Chillies. Cook it for few minutes until the tomatoes shrink.
• Now add the Marinated/ Pressure cooked mutton ( along with the water used) Cook it for few minutes.
• Then add 2 1/2 cup water, 1/2 Cup Coconut milk and adjust the salt taste. If you are using pressure cooked Mutton with water. Reduce the water by half. I always use 3 cups of water to 2 Cups of Rice.
(But the normal ratio is 4 Cups of Water to 2 Cups of Rice or 1/2″ Water above the leveled rice, adjust accordingly)
• When you see the rice getting cooked up. Add the saved sautéed Onions & mint on top. Cover the lid and keep Dhum.
• Heat a unused tawa. Transfer the pot on top of it. Cook it in low- medium flame for an hour. ( Make sure you don’t burn the biryani )
• Switch off the stove. Allow it to rest for an hour before you serve.
• Serve with Raitha!

• Make sure you saute the Mint, Coriander, Ginger, Garlic & Green Chilli paste till they become really dark. This adds beautiful colour to the biryani.