28 September 2011

Toasted Sandwich Rolls

Do you think all rolls are the same? Then check this out. A very different roll made from bread! What else can you ask for? A healthy, crunchy and baked sandwich roll - a perfect snack for all. Stuffed with potatoes and spices makes it energy packed too. This is perfect for picnics, lunch box or even as a break time snack at office.


8 slices of bread
3 medium  potatoes boiled and mashed
1 small onion finely diced
1/2 teaspoon ginger paste
1/2 teaspoon  garam masala
1 tablespoon lemon juice
1/2 teaspoon sugar ( I used 1/4 tsp)
2 finely chopped green chillies ( I used only 1)
1/2 teaspoon chilli powder ( I used 1/4 tsp)
1 tablespoon olive oil 
Salt as required

In a pan heat oil . Add onions and saute till it becomes translucent.
Add ginger paste and saute.
Add chillies and saute.
Add the chilly powder, garam masala and salt.
When the raw smell is gone add the mashed potatoes, lemon juice and sugar. Mix well.
Remove from heat and let it cool.
Divide the masala into 8 portions.
Then roll it like sausages approximately the width of the bread.
Chill it for 15 minutes.
In the mean time remove the crusts of the bread.
Roll it using a rolling pin and flatten.
Place the sausage shaped masala on the bread and roll it. Paste the ends using little water.
Repeat this for all the flattened bread slices.
Preheat oven for 10 minutes at 200 degree C.
Brush some oil in a baking tray and place the rolls in it.
Brush little oil on the rolls too.
Bake for 15 minutes in the oven or till the rolls turn golden brown.
Serve it just like that for kids and with coriander chutney/tomato sauce for others.

Add more chilly  and adjust as per spice preference.
Use large sandwich bread to make these rolls.

24 September 2011

Chicken 65

The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category).

The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :)

Chicken - 1 kg
Lime - 1 big
Eggs - 2
Turmeric - 3/4 tsp
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Kashmiri Chilly powder - 1 1/2 tbsp
Garam masala - 1 1/2 tsp
Gram Flour - 2 tbsp
Curry leaves - 2 sprigs (finely chopped)
Red food colour - a pinch (optional)
Salt - to taste
Oil - for deep frying

Chop the chicken into small pieces.
Marinate it with all the ingredients for minimum 1 hour. The more time the better.
Deep fry and transfer it to a strainer/plate lined with kitchen tissue.
Serve hot with lemon wedges and onion.

Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.
After mixing all the ingredients if you feel it is too watery add a bit more gram flour.

21 September 2011

Rosgolla/ Rasgulla - Cottage Cheese Dumplings in Sugar Syrup

Rasgulla is a traditional Bengali Sweet. It is called 'Roshogolla' in Bengali. As the Navarathri and Diwali season is almost close I thought it apt to add this post now. It has been in my drafts for some time.:)

Rasgulla is a sweet made from home made cottage cheese dipped in chilled sugar syrup. This is my first try at making this mouthwatering soft and spongy sweet. 


7 1/2 cups/ 1 1/2 litre           Milk
3 tsp/ 15 ml                          Lemon juice
2 tsp/ 10 gm                         Semolina
2 cups / 500ml                     Water
1 1/2 cups / 225 gm             Sugar
2 tsp/ 10 ml                          Rose water

Bring the milk to boil.
Add lemon juice to curdle the milk. Keep stirring the milk and it will curdle. Then turn off the heat.
Strain out the whey using a damp muslin cloth.
Fold the muslin cloth from all sides and twist it so that all the whey is drained out.
Tie the ends and hang it for 2-3 hours.
When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.
Divide the dough and shape them into small lemon sized, round balls. Keep aside.
Boil the water ; add sugar and rose water. Cook till a thick syrup is obtained.
Carefully slide the balls into the syrup and cook till they become light and fluffy and start floating.

To check if the paneer is ready, take a pinch of it and smear on your palm and rub it with your thumb 3-4 times. After that you should be able to make it into balls.
The dough balls should not have any cracks on it.
Use a large bottom vessel or cooker to make the rasgullas as they double in size on cooking.
Cook in an open vessel or cooker.
It should be cooked on high flame.
The rose water helps the sugar syrup to froth continuously which is very important.
To check if rasgullas are cooked, remove one and just press it slightly. If it springs back to shape then its done.

Sending this to
Radhika's Diwali special Sweets and Savouries

 Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City

19 September 2011

Vendakka Masala/ Okra Masala

Okra/ Bhindi/Vendakka is one of my favourite vegetable. And this curry is one of the most simple and delicious one. This curry goes well with rice and rotis.

I have fond memories of making this curry while working at Bangalore. I had a long day at work almost till 7pm and then had to get back to my friends place where I stayed and then we friends had to cook dinner. It was really tiring but it was fun too. This was one of everyone's favorite that I used to prepare and it used to get over in minutes. :) And now after marriage I made this here at home and everyone loves it. My sis in law has been telling me to put up this recipe for quite some time now and here it is..


Vendakka/Bhindi - 1/4 kg
Onion - 1 large thinly sliced
Tomato - 2 medium
Green Chilly/ Red Fresh Chilly(pazhutha mulaku) - 2 slit into half
Ginger - 1/2 tsp chopped fine
Tamarind - size of a small lime
Coriander Powder - 1 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard  seeds - 1/2 tsp
Grated coconut - 1 cup
Curry leaves - 1 sprig
Coconut oil - 2 tbsp + 1tsp
Water - 1 1/2 cup
Salt - as required

Chop Okra / Vendakka into 1 1/2 inch pieces.
Soak tamarind in 1/4 cup warm water.
Heat a pan. Add the coconut for roasting. Stir till its golden brown.
Add the coriander powder, Chilly powder and turmeric powder.
Stir till the raw smell of the powders are gone.
Cool it and grind to a fine paste with very little water. Keep aside.
In a wok/pan heat 2 tbsp oil.
Stir fry the okra for a minute. Remove using a spotted spoon and keep aside.
In the same pan saute the onions.
Add the ginger and chilly.
Add the ground coconut along with 1 cup water.
Add the tomatoes and tamarind water.
Bring to a boil. Add salt.
Add the okra. Boil it till cooked.
In a small pan heat coconut oil. Add mustard seeds.When they pop add the curry leaves.
Pour the seasoning over the curry and serve hot with rice or roti.

The okra is stir fried so that it does not get sticky.
Reduce the amount of tamarind if you like it less tangy.
The coconut along with spices can be ground in a mixer with very less water.

Sending this post to Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City under category with minimum amount of time.

14 September 2011

Lemon Rice

If you wish to have something different from the usual plain rice and in a hurry then lemon rice is the best option. Its so easy, tangy and yummy. This is a very light and fragrant rice with lemon and ginger flavor along with the crunchiness of the peanuts. This is perfect for picnics, travels and as a lunch box item. This south Indian dish goes well with raita, pickle and pappad.

·         Cooked Rice – 4 cups 
·         Mustard seeds – ½ tsp
·         Asafoetida  – 2 pinch
·         Peanuts – 3 tbsp
·         Urad daal – 1 tsp
·         Curry leaves – 10
·         Green Chili – 3 (slit into half)
·         Onion – 1 medium sized ( chopped)
·         Ginger – 1 tsp. finely chopped
·         Turmeric powder – ½ tsp
·         Lime juice – 1 tbsp
·         Oil – 2 tbsp
·         Salt to taste


In a wok/pan heat oil.
Add mustard seeds and let it splutter.
Add hing, peanuts and urad dal. Fry peanuts for 2 minutes till the nice aroma starts emanating.
Add curry leaves.
Stir well and add onions, chilly and ginger.
Keep frying till the onions are translucent. Add salt.
Add turmeric and half of the lime juice. Stir till the raw smell is gone.
Add the rice scoop by scoop and keep mixing.
Add the remaining lime and add salt.
Mix well and remove pan from fire.
Serve hot with raitha/ dal, pickle and pappad.

Lemon rice is best made with ghee rice(small grains) though you can also use Basmati rice. But not boiled rice.
Adjust the lime juice as per your preference.

11 September 2011

7 Links Challenge

Its my pleasure to join the '7 links Challenge' and feel I am lucky too to be nominated by two of my blogger friends Laxmi of Samayal Diary and my best friend Shireen of Ruchik Randhap. Just loved this idea of bringing out the best in your blog. So here it is..

1. The most beautiful post
I have always loved photography and blogging just helped me take my love for photography to a different level. I think this is one of the first posts I just loved my photos for. Here it is

2. The most popular post
As per my blog statistics this post gets the most number of hits till date.

3. The most controversial post
I don't have any controversial posts as such but this post had my friend telling me it does not turn out well with the recipe. But I followed this recipe and had the best cake which was over in minutes. And its getting the third highest number of hits till date. But don't like these snaps as it was clicked with a Point and Shoot Camera. :)

4. The most helpful post
This is one of my favorites. It was a tedious job to cook and click step by step pictures but the effort was worth it. There is not even one post on Google that gives a detailed description of this traditional snack. And many of my friends who knew the difficulty level of this recipe appreciated my work.

This is one another post that I feel is helpful for all the Naan lovers.

Naan in a Pressure Cooker

5. The post that is surprisingly successful

Really amazed at the attention these posts got.

6.The post that did not get the attention it deserved

7. The post I am most proud of

I would like to once again thank Laxmi and Shireen. I thoroughly enjoyed doing this.
My  nominated bloggers are:
Prathima Rao of Prats Corner
Raji of Raks Kitchen
Gopika Ram of The Kitchen Affaire

09 September 2011

Ada Pradhaman / Rice Chips Pudding - Onam Sadhya Vibhavangal 15

Its Onam! May this joyous occasion of Onam brighten your life with happiness and prosperity! Happy Onam 2011 to all my dear friends and readers..

Onam does not mean just wearing new clothes, having Onasadhya(feast) or making pookkalam. It marks the beginning of a range of festivities, music, snake boat races, Kaikootikali dance, puli kali, onappattu which makes it very exciting.

I just had an Onam Sadhya in my hometown yesterday. I should say it was just too good. :) We (mom, sis , aunt and myself) managed to cook all the Onam Sadhya Vibhavangal and we thoroughly enjoyed it. The preparation begins the day before when me made Pachadi, Puli Ingi, Manga Curry (recipe coming soon), Pineapple Pachadi. The next day we start the other recipes like Sambar, Koottu Kari, Olan , Kalan, Cabbage Thoran, Erissery, Sambharam, Parippu, Pappadam, Rice and Payasam. In North Malabar we begin the feast with pappadam pazham kozhakkal (mixing pappad, banana with sugar and ghee). Then the parippu(dal), ghee and rice. The third course with other curries and side dishes. Then finish with payasam and banana. 

A big and long day ahead. Today is Thiruvonam. We make the biggest pookkalam (flower carpet) today. It is kept for 3 days. Then we begin preparation of the feast.The rich culture of Kerala is best seen during  this 10 day long Onam Festival. 

Hope you enjoy the Ada Pradhaman recipe.

Happy Onam once again!!!! 

Ada Pradhaman / Rice Chips Kheer

Ada  -  200gms
Jaggery - ¾ Kg
Coconut -2 Medium
Cardamom- 10
Coconut pieces -3 tbsp
Banana (Poovan pazham) - 2
Cashew -3 tbsp
Kismis - 3 tbsp

Soak ada overnight.
Drain water. Cook with double the quantity water. It should be soft when you press it. It will take approx 20- 25 minutes. When cooked drain away water and keep aside.
Add 250 ml water to jaggery and melt it.
After melting strain so as to remove the impurities.
Cook ada in this melted jaggery in low flame for 1 hour.
In the mean time make thin coconut slices from the coconut and keep aside.
Grate coconut and press with hand to remove coconut milk. This is called the first milk(onnam paal). Add powdered cardamom in this milk and keep aside.
Now add little water blend a little in a mixer/blender and now press it to remove more coconut milk about 250ml. This is the second milk(randam paal).
Add more water and remove the coconut milk -250 ml. This is called the third milk(moonam paal) .
When the ada is cooked for one hour add the 3rd milk, a pinch of  salt and banana. Keep on simmer.
The payasam has to reach a thick consistency. Then add the second milk. Keep on simmer and let it thicken again.
Keep the cashew and kismis ready.
When the payasam reaches a thick consistency add the first milk and it is time to add the rest of the ingredients.
Heat ghee in a small kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the kismis. When it bloats up remove kadai from the stove and pour it over the payasam.

Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.

13.  Sambaram

05 September 2011

Varutharacha Sambar / Sambar with Roasted Coconut and Spices - Onam Sadhya Vibhavangal 14

Sambar is the famous south Indian vegetable lentil dish simmered with tamarind water and a ballard of spices. Sambars contain a variety of vegetables like drumstick, yam, carrot, okra, white pumpkin, brinjal, bittergourd,tomato and the list goes on...

It is an integral part of any sadhya. No matter which part of  Kerala you go to, this is one dish that is common on the sadhya menu. Sambar is served with rice for sadhyas.

For quick sambars, we usually use the sambar mix but for festivals and special occasions the roasted coconut version is the most favoured. This is quite different from the usual sambars where ground roasted coconut is not added. The aroma of the spices in a sambar just makes us hungry during sadhyas.

Toor Dal/ Sambar Parippu - 1/4 Cup
Turmeric - 1/4 tsp + 1/4 tsp
Green Chilly - 2 slit lenghtwise
Yam - 1/2 cup
Onion - 1

Drumstick - 1 cut lenghtwise
Carrot - 1 small
Lady's finger/ Okra/ Venda - 4-5 cut into 2' pieces
Tomato - 2 medium
Brinjal - 1 medium
Vellerikka (cucumber)/ Winter melon - 1/2 cup
Tamarind - size of a lime
Shallots/ Cheriya ulli - 4
Curry leaves - 1 sprig
Grated Coconut - 1/2 cup
Fenugreek powder/Uluva - 1/4 tsp
Asafoetida/Kaayam powder - 1/4 tsp
Coriander powder - 2 tbsp
Chilly powder - 1 tsp

For seasoning
Mustard seeds - 1 tsp
Coconut oil - 1 tbsp
Urad Dal - 1 tsp
Red chilly - 2
Curry leaves - 1 sprig

Cook the dal in a pressure cooker along with onion,turmeric, green chilly and yam.
When cooked add drumstick, carrot and vellerikka along with salt.
Soak tamarind in 3/4 cup warm water.
Add the other vegetables (brinjal, okra,tomato).
When the vegetables are almost cooked add tamarind water.
In a pan fry fenugreek and powder it.
Use the same pan to fry the coconut, shallots and 1 sprig curry leaves. When it starts to turn brown add coriander powder, chilly powder, asafoetida, fenugreek powder and turmeric powder.
Remove from fire when the raw smell of the powders go.
Make it into a fine paste.
When the vegetables are cooked add this paste. Check salt.
Bring it to a boil. Remove from stove.
In a pan heat coconut oil to prepare seasoning.
Add mustard seeds. When it splutters add the urad dal, red chilly and curry leaves one after the other.
Pour the seasoning over the sambar.

Add tamarind water only after the vegetables are almost cooked.
Increase the toor dal quantity to 1/2 cup if you like the sambar thick.

If you would like to see other Onam Sadhya recipes please click on the links below :
13.  Sambaram