It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Pic courtesy : Google. Header designer : Daughter

Saturday, March 21, 2015

Velluli murukku / Garlic Murukku

We have a store near my house where we used to buy different varieties of murukku and one of them was velluli murukku. Basically that store was run by a tamil family and after the store came into our locality people stopped making murukku or pindi vantalu at home.I remember for 250 gms its was 10 rupees, not sure how much it is's been almost 3 years i had anything from that store.

Of all the murukkus i used to love this murukku and mom used to buy that for me. I took this recipe from my favourite book Kanta mani Vantalu. My kids too love to eat murukku. As now i am at home with kids as they are having Spring break i had some time today, so made these. These will last  for few days not to worry about what snacks to pack for school next week. Here is the recipe:-


Besan/Sangapindi 2 cups
Rice flour/Biyam pindi 1 cup
Seasame seeds 1 tbsp
Cummin powder 1 tsp
Hing a pinch
Ghee 4 tbsp
Oil for deep frying
Salt to taste

Garlic 3
Red chilly whole 4
Little water

Grind garlic and red chilly with water. Just make a coarse paste.


Mix all the dry ingredients.

Add ghee, garlic and red chilly paste.

Add enough warm water and make a hard dough.

I used 3 eyed holes in the murukku maker.

Grease the murukku maker and fill it with the dough.

Heat oil. Press small batches on a plate like the below pic and slowly leave them in the hot oil.

Fry until the bubbles subsides and take them out on a tissue.

Once cool store them in a air tight container.

Tuesday, March 17, 2015

Bhendi Masala


This recipe is from my friend Sandhya who blogs at Swaadhist. The recipe was awesome sandhya and we are enjoyed it. Going to include this in my everyday cooking. I followed the recipe but made a small change of including Magaz in place of cashew nuts.


Bendi or lady fingers 1 lb
Oil 4 tbsp
Butter 2 tbsp
Garam masala 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tbsp
Salt to taste
Sugar 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder a pinch
Kasuri methi 1 tbsp
Amchur powder 1 tsp

Onion Paste
 Onions chopped 3
 Green chillies 3
 Ginger 1 inch pc
 Garlic 3 pods

Make a smooth paste of the above ingredients.

Tomato paste

Tomato chopped 2
Magaz seeds 4 tbsp
Sesame seeds 1 tbsp

Make a smooth paste of the above ingredients.


Chop bendi into long pcs and microwave high for 3 minutes. Keep aside.

In a pan take oil. Once hot add cumin seeds.

Then add onion paste.Fry for a while and add sugar,salt,haldi powder and butter.

Let onion paste fry for another 5-7 minutes.

Now add the bendi,amchur powder,coriander powder,Chilly powder and garam masala powder.

Mix gently. Cover and cook for 5 minutes.

Add tomato paste and little water.

Cover and cook until tomatoes are cooked well. When tomatoes are cooked oil starts oozing out.

Then add kasuri methi and switch off the stove.

Serve hot with roti or rice.

Friday, March 13, 2015

Red Chilly Chutney

In my house i have a standard menu. Dosa is must for 5 days a week,then one day is for bread and egg and one day is for idly or peserattu. And its boring to have the same chutney every day. So i keep on changing the chutnies to be served with the dosa. Today recipe is about red chutney.


Channa dal 3 tbsp
Dry Red Chillies 7-8
Freshly grated coconut 1/2 cup
Oil 2 tbsp
Tamarind a small pc
Salt to taste

For seasoning

Oil 1 tbsp
Rai few
Udad dal 1 tsp
Channa dal 1 tsp
Curry leaves few


Take oil in a pan once slightly hot add channa dal. Saute for a while. Add red chillies and saute for another 2-3 minutes (here we not frying it completely).

Switch of the flame,add tamarind and coconut.

Let it cool down and add salt and make a fine paste in a blender.

For tempering take oil in a small pan,when hot add channa dal followed by rai and udad dal. Then add curry leaves and hing.

Add this to chutney and serve with dosa or idly.

Isn't it simple and calls from very few ingredients.