Dilpasand/Dilkush ~ From Scratch

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Raw Banana Bhajji|Vazhakai Bhajji Recipe

Bhajji 1Bhajji! Almost everyone would be familiar with this common tea time snack. It is crispy outside, soft and really addictive. This recipe is simple and can quickly be done on a rainy day with few basic ingredients at your home. Continue reading

Masala Biscuits/Spicy Savoury Indian Cookies~Daring Bakers August 2013 Challenge Part 2

Thanks to Aparna Balasubramanian of My Diverse Kitchen for August 2013 Daring Bakers Challenge!
Masala Biscuit is a spicy savoury from the southern Indian states. Masala means ‘spice mix’.

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Gobi Manchurian

Gobi Manchurian or Cauliflower Manchurian is a vibrant dish from the Indo Chinese Cuisine. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Batter fried Cauliflower florets are tossed in to the Manchurian sauce, a sweet & salty brown sauce which is made by the delectable fusion of the basic Indian ingredients along with the Chinese Condiments to suite the Indian tastes! It is a good side for Fried Rice.

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Vegetable Cutlet ( No Fry )

Cutlet! Small balls of filling be it vegetable or meat is coated with bread crumbs and deep fried in hot oil. It can also be pan fried with little oil.This crispy vegetarian cutlet recipe will make a delightful evening snack and is equally good in a sandwich for lunch or dinner.
Here is the recipe for a simple healthier version of vegetable cutlet.

Cumin 1/4 tsp
Fennel 1/4 tsp
Potato 2
Mixed vegetables 1/2 Cup
Beetroot 1/4 Cup, grated
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp
Green Chilli 2, finely chopped(optional)
Coriander leaves req
Bread 2 slices
Maida 4 tbsp
Water 8-10 tbsp
Salt req

• Pressure cook/Cook Potatoes & Vegetables separately and keep it ready.
• Grind Fennel & Cumin seeds coarsely in a pestle & mortar or mixer grinder.
• Take a vessel. Heat little oil. Add the grounded Fennel & Cumin.
• Add onions. Sauté it to golden brown.
• Next add ginger garlic paste. Sauté it till the raw smell goes away.
• Peel the skin of potatoes, mash it and add it to the ginger garlic paste.

• Add the cooked vegetables(Make sure you dont add any water with it), Coriander leaves and raw beetroot to it.
• Add Chilli powder and Garam masala powder. Cook it for couple of mins.

• Cut the corners of the bread. Dip it in warm water for a second. Squeeze it thoroughly, tear it in to little pieces and add it to the vegetables. Add req salt.

• Remove it from the flame. Allow it to cool for few mins.
• In the mean time prepare the maida-water batter in a bowl.
• In another plate, toss the bread crumbs.
• Make small balls out of the filling.
• Take a ball, dip it in the batter then gently roll it on the breadcrumbs to have full coating. Repeat it for all the balls.

• Lay them on a plate covered with parchment paper.(It makes it easier to flip it on to the skillet)
• Heat a skillet. Spray little oil.
Transfer the cutlet on to it. Cook both sides to dark golden brown in a medium heat.

• Remove them and drain them on a tissue. Serve hot with ketchup as an evening snack or as a sandwich.

• You can place the uncooked cutlet in fridge for few minutes, then deep fry it in oil.
• You can add any vegetables as you like. Beetroot gives a beautiful color to the cutlet.
• If the filling is wet and you couldn’t roll it. Try adding little bread crumbs to it.

Chicken Manchurian ( No Fry )

Chicken Manchurian, a blend of Indian & Chinese Cuisine. Here the common Indian ingredients Ginger, Garlic & Green chillies are mixed with the Chinese Soy sauce, Corn flour & Chicken (instead of the regular Garam Masala). This is a no fry Version. Give a try, I am sure you would never miss the fried version.
Adapted from Sailu’s Kitchen

Chicken 1/2 lb
Onion 1, finely chopped
Spring onions 3-4tbsp
Ginger 1 tsp, chopped finely
Garlic 1 tsp, chopped finely
Soya sauce 2 tsp
Vinegar 2 tsp
Green chillies 2, finely chopped
Chicken stock 1/4 Cup
Corn flour 1 tbsp + Chicken stock 5 tbsp
Red Chilli powder 1/2 tsp
Brown sugar 1/2 tsp
Tomato ketchup 2 tbsp
Salt req

To Marinate
Egg White 1
Corn flour 2 tbsp
All purpose flour 1 tbsp
Ginger garlic paste 1 tsp
Pepper 1/4 tsp

• Marinate the boneless chicken with the listed ingredients for 1 hour. Pan fry it with very little oil to golden brown. ( If you want you can deep fry the same marinated Chicken)
• Take a new pan. Heat little oil. Add the chopped garlic and ginger. Sauté it and then add the finely chopped onions and green chillies. Fry the onions to golden brown. ( dont smash the onions )
• Add Red Chilli powder and gently sauté it along with the onions for a min.
• Bring the flame to low and then add Soy sauce, Vinegar, Brown sugar & Tomato ketchup. Mix it well.
• Add 1/4 cup Chicken stock. Combine all the ingredients & cook for couple of mins.
• Toss in the pan fried Chicken. Adjust the salt and cook for few mins.
• Pour Corn flour mixed in Chicken stock to it and give a thorough mix and cook at medium heat for 5 mins.
• Switch off the flame. Garnish with chopped spring onions & Serve hot as an appetizer or as a side dish to Rotis!


Chettinad Kara Kozhukattai/ Spicy Steamed Rice Dumpling/Ammini Kozhukattai

Idly Rice/ Rice flour 1 Cup
Sesame oil 1 tsp
Salt 1 pinch

For the seasoning
Mustard 1 tsp
Urad dhal 1 tsp
Asafoetida pinch
Red Chillies 4-5 (as needed)
Curry leaves 1 sprig
Coconut 3 tbsp, grated
Sesame oil 1tbsp
Salt req

• Wash and soak Rice for couple of hours. Grind it to a fine paste with very little water and a small pinch of salt.
• Take a wide pot preferably nonstick. Pour in the batter and heat it in medium flame mixing it continuously. In few minutes a soft pliable rice dough is obtained. Add a tsp of Sesame oil & Cover it with wet cloth.
• Instead of Idly Rice, you can use Rice flour if you don’t have time. Just add enough water to 1 Cup of Rice flour with a small pinch of salt. Make a soft dough. Add the Sesame oil & Cover it with wet cloth.
• Start making marble sized balls. Steam cook it for 10-15 mins in a idly maker.
• To prepare the seasoning, Heat a tbsp of Sesame oil. Add in the Mustard, Urad dhal, Asafoetida, Red Chillies, Curry leaves & Coconut. One by one sautéing it.
• Finally add the steam cooked Rice balls in it with req Salt. Give a thorough mix and Serve hot!

• You can add a tsp of Idly Milagai Podi for additional flavor. ( Make sure to adjust Red Chillies if you are using Podi )

Chickpeas Sundal / Channa Sundal


Chickpeas 1 cup
Mustard 1 tsp
Urad dhal 1 tsp
Red chilli 1-2
Curry leaves 1 strand
Asafoetida pinch
Grated coconut 3 tbsp


• Wash and soak chickpeas overnight or min 8 hours.
• Pressure cook 2-3 whistles with enough water and salt.
• Drain the water and keep the cooked chickpeas aside.
• Take a wide pan. Heat little oil. Crackle the Mustard then add Urad dhal, Red chillies, Curry leaves and Asafoetida.
• Toss the cooked Chickpeas in. Give a thorough mix.
• Finally add the grated Coconut.
Let that stay for couple of minutes then switch off the stove. Serve hot.
• If you have time you can directly cook Chickpeas in a pot of salt water. It takes 15-20 mins.
• Canned Chickpeas works best as well. Don’t forget to drain the water before using it.

Chettinad Kara Paniyaram

Onion 1, finely chopped
Channa dhal 1 tbsp
Mustard 1 1/2 tsp
Urad dhal 1 tsp
Curry leaves 2 strands
Coriander 2 tbsp, finely chopped
Green chillies 2-3, finely chopped
Grated coconut 2 tbsp ( optional )

Soak & Grind
Idly rice 1 cup
Raw rice 1 cup
Urad dhal 1/4 cup
Fenugreek seed 1 tsp
Salt req

• Wash and Soak Idly Rice, Raw Rice, Urad Dhal & Fenugreek for 5 hours and grind it to a thick fine paste with req salt.
• Ferment it overnight.
• Heat a pan, add little oil. Crackle mustard, then Channa dhal, Urad dhal, Onion, Curry leaves, Green chillies. Sauté it for a while.
• Toss it in to the batter along with chopped coriander leaves and grated coconut.
• Dilute it with little water and adjust the salt taste.
• Heat the Paniyaram pan. Grease all the wells with little oil.
• Pour batter in to each well. Cover and cook till both sides turn golden brown.
• Serve hot with Tomato Chutney!