Vendhaya kali

Vendhaya Kali is one of the most healthiest breakfast. During my early childhood days in Madurai, my Mom used to make it every Sunday during Summer. Now my 2 & almost 4 year old developed the taste for this Vendhaya Kali.

Soak & Grind
Idly Rice 1 Cup
Fenugreek 2 tbsp
Salt 1 tsp

Jaggery Syrup
Jaggery 1 cup
Cardamom 1 or 2
Sukku or Dry ginger less than 1/2″
Sesame oil req

• Wash and Soak Idly Rice, Fenugreek for 5 hours. Grind it to a very fine buttery paste by adding enough water at regular intervals along with the salt.
• Add 1 cup of water to the grounded batter and mix it thoroughly with no lumps to dosa batter consistency.
• Take a heavy bottomed vessel. Add the batter to it and keep stirring it continuously at a medium flame
• Have a bowl of water close by to check the kali consistency. Dip your fingers in cold water then touch the Kali. It should not be sticky. Kali is then ready.
Jaggery Syrup
• Dissolve Jaggery with water. Filter it to remove the scum. Again reheat it with Cardamom and Dry Ginger to a little thick consistency.
Vendhaya Kali
• Keep the Kali in a plate. Make a well in the center. Drizzle the syrup and little Sesame oil on top and serve hot.



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!

Aloo Paratha

For Dough

Whole Wheat Flour 2 cup
Salt 1/4 tsp
Water req

For Stuffing

Potatoes 2 large or 4 small
Coriander leaves 1 tbsp, finely chopped
Coriander powder 1 tsp
Cumin 1/2 tsp
Amchoor powder 1/4 tsp
Green Chilly 1, finely chopped
Turmeric 1/4 tsp
Salt req

• Mix salt to the wheat flour, add water slowly and knead the dough soft yet firm.
• Cover it with a damp cloth for 1/2 hour. In the meantime prepare the filling.
• Boil potatoes in a pot of water, with little salt.
• Once boiled, remove it from the stove and allow it to cool. Peel the skin and mash it well.
• Prepare the stuffing by combining Mashed potatoes with Coriander leaves, Coriander powder, Amchoor powder, green chilly, Cumin powder, Turmeric and little salt.
• Divide them to small lemon sized balls.
• Now take a small ball and roll them slightly. Keep the filling inside, close it and again roll them gently. Making sure the filling doesn’t come out.
• Heat the iron tawa. Place the paratha on it. Flip it. Add oil or ghee and heat the parathas until both the sides turn golden brown.
• It can be served with Sweet Yoghurt and pickle.

Sakkarai Pongal ( Sweet Pongal )


Raw rice 1 cup
Moong dhal 3 tbsp
Jaggery 1 1/2 cup
Ghee 2 tbsp
Cashew & Raisins little
Coconut few thin 2″ slices
Edible Camphor 1/2 pinch
Salt 1/2 pinch


• Dry roast Moong dhal for few minutes till they turn light golden brown colour.
• Wash both dhal & rice together and pressure cook with 4 cups of water and 1/2 a pinch salt for up to 4-5 whistles.
• Meanwhile dissolve jaggery with very little water in medium heat. Filter and remove scum.
• Add the filtered jaggery water to the cooked rice and dhal. Then add edible camphor to it and mix it thoroughly.
• Finally drizzle with ghee roasted Cashew, Raisins and Coconut slices and serve.


• If your pongal looks dry, you can add 1/2 cup milk or coconut milk to it and mix it in low flame.
• If it becomes too watery, continue mixing it in medium flame for the water to evaporate.
• You can cook pongal directly in a big pot instead of a pressure cooker.

Ven Pongal


Rice 1 cup
Moong dhal 1/2 cup
Water 3 cup
Milk – 1 cup
Ghee 3 tbsp
Cumin 1 tsp
Pepper 1 tsp
Asafoetida 1 pinch
Pepper powder 1 tsp
Curry leaves little
Cashew 10


• Roast Moong dhal in a pan for few minutes ( No Colour change) and pressure cook for 4-5 whistles along with the rice, water, milk and required salt.
• In a small pan heat ghee and add pepper, curry leaves, cashews, cumin, asafoetida and sauté it, till the cashews turn golden brown.
• Add it to the pressure cooked rice & dhal.
• Mix it thoroughly! Venn Pongal is ready to be served with Sambhar/ CoconutChutney.


• You can add a small piece of ginger & green chilly along with it for a extra spicy pongal.
• Make sure you don’t burn Cumin and Cashew while tempering. It will spoil your pongal.
• If your pongal has less salt, you can still adjust the salt taste by mixing it with salt water ( Req salt & 2 tbsp hot water).

Muttai Bun ( Bun stuffed with Egg Masala)

It’s a quick dish that can be made easily. If you have a really softer buns/ dinner rolls then quickly go ahead.


Eggs 4 beaten with req salt
Onions 1, finely chopped
Tomato 1/4 of small tomato,chopped (optional)
Green chilli 1, crushed
Ginger 1/2 inch, crushed
Chilli powder 1/2 tbsp
Coriander powder 1/2 tbsp
Turmeric pinch


• Heat little oil and add the crushed ginger & green chilli.
• Add onions and sauté it to golden brown.
• Add very little tomatoes and cook it or you can omit this step.
• Now add the chilli powder,coriander powder & turmeric powder.
• Pour in the beaten eggs and adjust salt taste.
• Switch off the stove when you see the eggs getting scrambled! DON’T allow the eggs to dry! ( The main key is that the egg masala will bind with the bun more easily if it is little wet)
• Take a wide pan and start toasting the bun.
• Fill it with the masala and transfer it back to the wide pan.( Make sure the stove is always low at this stage). Don’t burn the bun! Let it stay for 2 minutes before you serve.
• Muttai Bun is ready!


Vegetable Rava Upma

Upma is the easiest and quickest food to prepare. I make it once in a while when I am totally out of any ideas for the dinner. It comes to my rescue. Here is the recipe.


Rava 1 cup
Onions 1/2 cup
Mustard seeds 1 tsp
Urad dhal 1 tsp
Curry leaves 1 strand
Channa dhal 1 tbsp
Mixed vegetables 1 cup
Asafoetida 1 pinch
Red chillies 2
Ghee 2tbsp

• Roast rava with a tablespoon of ghee for very few minutes. Make sure you don’t burn it. Keep it separately.
• Heat oil in a pot and add mustard seeds. When it cracks down then add urad dhal, channa dhal, asafoetida,curry leaves & red chillies one by one sautéing it continuously.
• Add the chopped onions & sauté it for a while. Then the mixed vegetables & allow it to cook for 2 more minutes.
• Now add 3 cups of water and required salt. When the water boils, add slowly the roasted rava. Mixing it continuously so that no lumps are formed.
• Add the remaining 1 tbsp of ghee on top and mix it. (You can add cashews roasted in ghee to it)
• Serve it with chutney or just the sugar.


Fried Idly


Idlies 12
Onion 1 big
Tomato 2 small
Ginger garlic paste 1 tbsp
Curry leaves Little
Coriander leaves Little
Fennel seeds 1tsp
Cumin 1tsp
Chilli powder 1 1/2 tbsp
Coriander powder 1 tbsp
Tomato ketchup 2 tbsp
Salt Required


1. Heat a wide pan and add little oil.
2. Add fennel,cumin seeds & curry leaves.
3. Now add onions and fry it to golden brown.
4. To that add ginger garlic paste. Sauté it till the raw smell goes away.
5. Next add the chopped tomatoes. Followed by chilli powder, coriander powder & salt.
6. Cook it with little water for few minutes.
7. Simmer the gravy and add ketchup and coriander leaves.

8. Now slice the idlies in to 4 and deep fry it in the oil to light golden brown.

9. Add the fried idlies to the gravy.
10. Mix it and serve immediately for the crispy idly texture!