Tuesday, September 19, 2017

South Indian Home Style Dal For Indian Flat Breads | Chapathi Dal | South Indian Style Dal Tadka | Gluten Free and Vegan

South Indian Dal For Indian Flat Breads

Hi Supermoms,

'Chapathi and Dal' was a favourite tiffin during my growing up years. Chapathi used to be Sunday special dinner and amma usually made a yellow moong dal with seasonal vegetables  as the side dish .  Even today, if you visit South India and ask for chapathi dal in any restaurant, you will get a soft chapathi with a mildly spicy dal different from the ones you get in rest of India. 

Dal has a very special place in Indian cuisine and there are innumerable varieties of dal that can be cooked in so many different ways . 
Each dal dish has it's own unique flavour. It is so fascinating, is'nt it ? 

Now, let us jump  into this South Indian Homestyle Dal Recipe .

South Indian Style Dal Tadka

South Indian Home Style Dal Tadka:

Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 4
1 cup =250 ml 
Special Vessel : Pressure cooker or a thick bottomed pan/vessel

Ingredients :

1 small size bottle gourd ( peeled and finely chopped)
1-2 tomatoes ( finely chopped, optional)
1 green chilli ( split into half, length wise)
1/2 cup moong dal/ husked and split green gram
1/8 teaspoon turmeric powder
1 teaspoon sambar powder
salt to taste

For tempering :

2 teaspoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera/cumin seeds
4-5 shallots/sambar onions ( optional)
pinch of asafoetida

For garnish( optional):

handful of cilantro/coriander leaves ( finely chopped) 
1 teaspoon lemon juice 

Method :

1. In a pressure cooker add the washed dal, bottle gourd, green chilli, tomato , turmeric powder, sambar powder, salt and 2 cups of water.
Note : Instead of bottle gourd, you can add vegetables of your choice 
2. Pressure cook upto 2 whistles and switch off.
Note : If cooking in an open pot, add all the above in the vessel and cook covered it the dal is well cooked and soft.
3. Once the pressure releases, gently whisk the dal using a hand whisk .
4. Place the dal on low heat and allow it to simmer for 5 minutes, adjusting water quantity  if required. 
5. Heat oil and temper with ingredients given for the same. 
6. Switch off and garnish.

Your delicious South Indian Style Dal is now ready !

South Indian Style Dal Tadka

Happy Cooking !

With love,


Saturday, September 16, 2017

100 Quick and Easy Recipes for Beginners | 100 Recipes for Bachelors

100 Quick , Easy and Tasty Recipes

Hello everyone, 

First of all, thank you so much for your continuous and consistent motivation and encouragement to my recipes .  On your request , I have specially created healthy, quick , popular recipes  for all of you living abroad, away from your home , who want to start cooking and also for those love quick and easy dishes that are also tasty and healthy . My own nephew who is doing his higher studies abroad , staying in rented apartment with a few friends, takes turn and cooks. Hope this collection will be useful to many like him. 

Many of these recipes have been requested by you . I have mixed traditional and new/fusion recipes , keeping in mind the right balance of taste and health. 

These easy and handy recipes  will help you get over home sickness and also make you feel enthusiastic and happy when you cook dishes that will keep you connected to home and mom 😍😍. 

I feel so happy to answer all your queries . When I see the pictures of the dishes that you send, I am so thrilled. You can send me your recipe queries/ feedbacks and also requests for recipe demonstration .

Here are the recipes that I had  demonstrated on my cooking workshops keeping the above audience in mind  ( live in instagramface book and snapchat ) . 

Episode 1: Murungaikeerai Molagaipodi

Episode 2:Vengaya Vathal Kuzhambu

Episode 3: Ellu Urundai/ Til Laddoo

Episode 4:Quick and Easy dishes with Poha/beaten rice - Poha Porridge ( No cook )

 Spicy Poha Upma

Episode 5 :Cilantro Pesto Pasta

Episode 6: Bournvita Brownie in a Mug

Episode 7: 5 Minute Pull- Apart Garlic Cheese Buns

Episode 8:Potato Nachos ( will update recipe on the blog soon)

Episode 9: Kumbakonam Degree Coffee

Episode 10: No Bake Apple Streusal

Episode 11 :One Pot Vegetable Biryani

Episode 12 Bisi Bele Bath
More Quick and Easy Recipes  ( that can be cooked with minimum effort) from my blog for easy reference :

For breakfast/dinner/anytime snacks :

2. Poha Idli / Aval Idli /Beaten Rice idli ( no fermentation required)

8. Home Style Rava Upma with only onions 

12. Baked Beans on Toast with Indian Twist ( you can use canned baked beans )

13. Bread Dhokla ( Instant Dhokla, no cooking required)

14. Bread Dosai ( Instant dosai batter)

15. Pull Apart Cheese Buns ( Quick recipe)

16. Nachos and Home made Cheese ( Quick recipe)

20. Fried Tofu/Teriyaki Tofu/Paneer ( Takes less than 5-7 minutes )

25. Karacha Mavu Dosai ( Instant dosai mixing flours)

26. Oats Pongal ( quick pongal recipe)

27. Cheela ( using flour)

31. Pasta Aglio e Olio ( Garlic flavoured pasta) 

35. French Toast with Cheese ( Masterchefmom's Cheench Toast )

36. Egg Roll ( quick recipe)

One Pot Dishes : 

1.Vegetable Biryani ( Tried and Tested over 2 decades)

8.Karnataka Style Sambar Rice ( Bisi Bele Bath)

13.Curry Leaves Rice ( using dried curry leaves powder) 

Side dishes ( Sabzi/ curries/chutneys):

Dry Sabzi :

1.Aloo Kundru  ( Potato Ivy Gourd fry)

2.Aloo Gajar Sabzi  ( Potato - Carrot Sabzi)

3.Achari Aloo ( Spicy Potato Fry) 

4.Aloo Chaat ( Baked Version )

5.Chor Chori ( Bengali Style Vegetable Medley )

7.Paneer Masala ( For Dosai/Sandwich/rolls)

10.Snake Gourd Poriyal ( Simple stir fry with coconut )

11.Kerala Style Cabbage Thoran ( vegetable stir fry)

12.Plantain Podimas ( lemon flavoured mashed vegetable sabzi)

Side dish for Chapathi/Poori / Other Flat breads:

4.Methi Matar Malai ( North Indian Style Creamy Peas Curry ) 

6.Rajma Masala ( Punjabi Style)

7.Punjabi Kadhi ( For Kadhi Chawal)

South Indian Side dishes ( To enjoy with rice) :

2.Pepper Rasam ( Very good especially when you have throat irritation, cold etc.,)

4.Vendakkai Sambar ( Ladies Finger Sambar)

5.Vathal Kuzhambu  ( Orange peel)

Chutney Recipes:

Raita :

Salad Recipes :

Other than all the above, there are more than 800 recipes on my blog for you all to refer. If you have any recipe requests , do let me know by commenting below. 

100 Quick and Easy Recipes for Beginners | 100 Recipes for Bachelors

Happy Cooking !

With love,


Friday, September 15, 2017

Godhumai Rava Upma Kozhukattai | Broken Wheat Upma Kozhukattai | Dalia Upma Kozhukattai| Traditional Tiffin Recipe

Hi Supermoms,

Upma Kozhukattai is a popular South Indian traditional tiffin dish. It is healthy, wholesome and so tasty. I have earlier shared Arisi Upma Kozhukattai recipe and Rava Upma Kozhukattai recipe. 

Today, I am sharing another variation of this tiffin using broken wheat /samba godhumai/ wheat rava . It is most ideal even as dinner for those who avoid rice at night. You can be creative and serve it as a starter in your get together also. 

The method to make this tiffin is the same as the Arisi upma kozhakkatai , but as you had all requested for this recipe, I am documenting it here on my blog. 

Godhumai Rava Upma Kozhukattai:

Preparation time : 5 minutes
Cooking time : 30 minutes
Serves : 4-5
Makes : 15 medium size dumplings 
1 cup = 250 m cup

Ingredients :

To grind coarsely :

1/2 cup tuvar dal/toor dal/pigeon peas
1 teaspoon jeera/cumin seeds
1 teaspoon peppercorns

Other ingredients :

1 cup wheat rava/dalia
3 cups of water ( adjust water quantity according to the type of dalia and dal) 
1/2 cup fresh coconut ( grated)
salt to taste

For tempering :

1 tablespoon sesame oil 
1 teaspoon mustard seeds
1 teaspoon urad dal/split and husked black gram
1 teaspoon channa dal/bengal gram
2-3 green chillies ( roughly chopped)
1 sprig curry leaves 

Method :

1. Add the ingredients given ' To grind coarsely' into the jar of a mixer and grind them coarsely and set it aside.
Chef tip : You can lightly dry roast the dalia and dal . Roast just till the time they are warm to touch. Do not over roast or blacken the dalia and dal. 

2. Heat a heavy bottom kadai/wok with oil  ( if using) and temper with ingredients given 'For tempering'.

3. Once tempered, add water, salt and when the water starts to heat up add the ground mixture and dalia/broken wheat.

 4. Keep stirring over medium heat so that there are no lumps .
Chef tip: If the mixture thickens and becomes too hard to mix, add little more water . 

5. Once well mixed, reduce the flame to low , and cook for at least 7-8 minutes or until the time the rice and dal are almost cooked .
Chef tip : You can wet or grease your hands , pinch a small portion and try shaping them into dumplings. If the mixture is too loose, then cook little more. 

6. Switch off the upma and allow the mixture to cool a little.

7. Grease a steamer basket or idli plates with sesame oil.
Chef tip : You can even layer a steamer basket with banana leaf and place the dumplings in them and steam . No oil required , if steaming this way.

8. Grease your hands with oil and pinch small portions of the upma and shape them into dumpings.
9. Place the dumplings in the steamer basket/ idli plates and steam them for 10-12 minutes and switch off.

10. Open the lid of the steamer and allow them to cool for 3-4 minutes before you start serving them.
Delicious and wholesome Godhumai Rava Upma Kozhukattai is ready to be served. I served it with sambar and coconut chutney. 

Godhumai Rava Upma Kozhukattai

Happy Cooking !

With love,


Thursday, September 14, 2017

Adai Upma | Thanjavur Special Traditional Tiffin Recipe | Gluten Free and Vegan Recipe

Adai Upma

Hi Supermoms,

Traditional Tiffin recipes are healthy , wholesome and also connects us to our roots. I am very fortunate to learn these amazing recipes from various elders in our family as well as from my friend's families. 

Today, I am sharing one such amazing recipe called 'Adai Upma' . I have earlier shared the traditional 'Adai' recipe with you all. My Mother-in -Law is an expert in making the adai upma and she shared that this used to be  a favourite among her sisters. She recalled that when kids in the family came back from school , this tiffin would be ready and they would all relish the steaming hot adai upma. In fact there would be a small competition as to who will finish the first round and get the second helping of the crispy layer ( that forms below the iron kadai )as that is the tastiest  . 

I have heard a few say that they make upma with the left over adai batter . But this upma is different from that as the proportion of the grains soaked is different from the regular adai. Though the traditional method to make this upma is to keep stirring till the mixture crumbles which does take a lot of time and patience, you can alternatively  pressure cook the adai batter , allow it to cool and then run it in the mixer so that it beautifully crumbles. Temper and then cook for another 7-10 minutes only for it to become crispy. It tastes great both ways. 

Let us now jump into the recipe. 

Recipe Courtesy : Mrs. P. Prema

Adai Upma

Thanjavur Special Adai Upma :

Preparation time : 2 hours 
Cooking time : 35 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

For the adai batter:

1 cup raw rice 
1/4 cup urad dal/husked black gram
1/4 cup tuvar dal/pigeon peas
1/4 cup channa dal/bengal gram 
4-5 dry red chillies ( adjust chillies according to your taste preference)
small piece of asafoetida ( compound) OR large pinch of asafoetida powder
salt to taste 

For tempering :

1 tablespoon sesame oil
1 teaspoon mustard seeds
1 sprig curry leaves 

Method : 

1. Wash rice separately and soak for 2 hours along with red chillies and  asafoetida. 

2. Add the three dals together , wash and soak for 2 hours. 

3. Drain the excess water and add grind it into thick batter using less water.
Chef tip : First grind the rice along with chillies and asafoetida. Then add the dal and grind coarsely. 

4. Transfer the batter to a container, add salt and mix well.
5. Heat a heavy bottom kadai/wok and temper with ingredients given for the same.

6. Now add the batter and mix well.

7. Partially cover the kadai and keep stirring occasionally.
8. Cook till the time the batter crumbles and becomes non - sticky.

Chef tip : Cook over low flame only and this step might take 30 minutes.

The Other Method ( easier version ):

1. Follow the above method till step 4.
2. Add 2 teaspoons of sesame oil into the batter and mix well.

3. Place the vessel containing the batter into a pressure cooker and pressure cook over medium flame  upto 4 whistles.
Note : Close the vessel with a lid .
4. Allow the pressure to release and remove the vessel.
5. Let it cool down for 10 minutes.
6. Transfer the mixture into the jar of a mixer and run it just for 10 seconds. 
7. The mixture would have beautifully crumbled.
8. Heat a kadai with 2 teaspoons of oil and temper with ingredients given for the same.
9. Add the ground mixture and mix well.
10. Cook over low flame, stirring occasionally for 5-7 minutes .
Note : You can cook more if you like it more crispy. 

Your delicious Adai Upma is now ready. You can make it for evening tiffin and enjoy it along with a cup of coffee . It is a healthy after school snack too.

Adai Upma

Happy Cooking !

With love,


Saturday, September 9, 2017

Tomato Chutney Recipe | Thanjavur Style Thakkali Chutney | Gluten Free and Vegan Recipe

Thakkali Chutney

Hi Supermoms,

Chutney is an important part of our daily tiffin and I don't mind repeating that  'A good Chutney can elevate the tiffin experience to a different level'. A great chutney needs just a few ingredients . Today, I am sharing a very tasty and a handy chutney recipe that can be made in a few minutes and in just three to four steps.

You can use this chutney as a side dish for your tiffin as well as use it as a spread on bread and rotis. You can even use it as a pizza sauce when you are in short of time to prepare anything elaborate . 

This is my Mother- in -Law's recipe and I am ever grateful to her for sharing such amazing recipes with me. 

Tomato Chutney Recipe

Recipe Courtesy : Mrs. P. Prema 

Thanjavur Style Thakkali Chutney Recipe :

Preparation time : 2 minutes
Cooking time : 12-15 minutes 
Serves : 4
1 cup = 250 ml cup 

Ingredients :

4 tomatoes ( ripe)
3/4  teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)
1/4 teaspoon roasted and ground fenugreek powder/methi powder 
salt to taste 

For tempering :

2 teaspoons oil ( I use sesame oil)
1/2 teaspoon mustard seeds
1 sprig curry leaves 

For garnish :

1 teaspoon cilantro leaves  ( finely chopped, optional) 

Method :

1. Puree the raw tomatoes and set it aside.
Chef tip : Do not add water.
2. Heat a kadai/wok or pan with oil and temper with mustard seeds and curry leaves. 
3. Add the tomato puree , chilli powder, salt and cook over low flame for 5-7 minutes. 

4. Now add the methi powder and continue to cook till the raw smell of tomatoes disappear.

Chef tip : If you want to store it for a longer time or want to carry it for travel, then keep cooking till all the excess water evaporates and the oil separates on the sides of the pan. 

Your delicious , simple and quick Thakkali Chutney is now ready. I served it with spongy Kal dosai. 

Tomato Chutney Recipe

Happy Cooking !

With love,


Tuesday, September 5, 2017

Tomato Rasam | Thakkali Rasam Recipe | Gluten Free Recipe

Tomato Rasam

Hi Supermoms,

Rasam is the traditional, healthy South Indian soup . It is served as mid course during our meals. There are so many vegetables and fruits that can be used to make rasam. 

You can refer to my Rasam Collection here. 

A look into my collection and I realised that I did not have a basic everyday rasam - Tomato rasam recipe. So, without any delay, thought of adding the recipe here.

A good rasam with appalam/ papad can really brighten even a dull day.

Tomato Rasam

Tomato Rasam | Thakkali Rasam Recipe :

Preparation time : 5 minutes
Cooking time : 20-25 minutes 
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

2 tomatoes ( roughly chopped )
gooseberry size tamarind ( soak it in 1/2 cup warm water)
1/4  cup pigeon peas/ tuvar dal / toor dal ( boiled and mashed)
1 and 1/2 teaspoon  rasam powder 
1/2 teaspoon peppercorn ( coarsely crushed)
1 teaspoon jeera cumin seeds ( coarsely crushed)
1 sprig curry leaves ( roughly torn)
salt to taste 

For tempering :

2 teaspoon ghee/clarified butter
1/2 teaspoon mustard seeds
pinch of asafoetida 

For garnish : 

handful of cilantro ( roughly chopped)

Method :

1. In a heavy bottom vessel or a pan, add the tomatoes, tamarind water, curry leaves, rasam powder and 1 cup of water.
2. Place the vessel over low flame .
3. Partially close the vessel and allow it to cook for 7-8 minutes or till the time the raw smell of the tamarind disappears.
4. Dilute the boiled and mashed dal with one cup of water and add it to the rasam.
5. Now add the salt, crushed pepper and cumin seeds.
6. Once the rasam starts to froth , switch off.
7. Heat a ladle or a small pan with ghee and temper with mustard seeds and a pinch of asafoetida. 
8. Pour it into the rasam , mix well and garnish.

Most aromatic rasam is now ready !!

Tomato Rasam

Happy Cooking !

With love,


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