Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

October 26, 2012

Aloo Gobi | Potato Cauliflower Semi Gravy

Aloo Gobi

We are back after a small fall vacation. Enjoying the fall colors is something no one should miss. We thoroughly enjoyed the vacation and was little lazy to post something even though I had some in the drafts. I had to stay at home today as Shweets was not feeling well. I planned to make a simple pulav for lunch so that the kids would will eat without much fuss. For us we need some spicy side dish and I thought of this wonderfully spiced and aromatic Aloo Gobi.

Aloo Gobi is a simple North Indian semi gravy that can be had with Naan, Roti and Rice dishes. The usage of Cumin and Kasoori Methi leaves gives a unique flavor to the gravy. You can also use other vegetables for making the gravy. Potato with peas or bell pepper would be ideal ones. You should take care while cooking, do not overcook and allow the potatoes to get mashed it should be crunchy. All that being said when you are in search for a different side dish for your dinner times, this one is a wonderful choice.

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serves : 4


Potato - 4 no
Cauliflower - 1/2 no
Onion - 2 no
Tomato - 2 no
Green Chilly - 2 no
Ginger Garlic Paste - 1 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Coconut Milk - 4 tbsp
Kasoori Methi - 1 tbsp
Cumin Seeds - 1 tsp
Cinnamon - 2 no
Bay Leaf - 3 no
Salt for taste
Oil - 2 tbsp


  • Wash and cut the potatoes into medium size cubes.
  • Wash and remove the cauliflower into small florets.
  • Finely chop the onion and tomatoes.

  • Heat oil in a kadai/wok, add the cinnamon, cumin and bay leaf in medium flame.
  • Next add chopped onion and saute well until onion turns translucent.
  • Add the ginger garlic paste and slit green chillies .
  • Next add the tomatoes, when tomatoes turns mushy add the red chilly powder, coriander powder, turmeric powder, salt and mix everything well.
  • When oil separates add the potatoes, cauliflower and mix well so that the masala is coated onto the vegetables.
  • Add the coconut milk, boil for 5 minutes in closed state.
  • Next add the garam masala powder and simmer until the vegetables are cooked.
  • Add the kasoori methi leaves and mix well. Serve Hot with Naan, Roti, Rice.

  • When the masala powders are added make sure to keep the flame in medium state to avoid burning of the masala.
  • You can replace the vegetables as per your wish.
  • You can also add 1 tsp lemon juice when you are about to serve to get that tangy taste.

October 14, 2012

Channa Sundal | Chickpeas Sundal | Navarathri Recipes

Channa Sundal

Navarathri is an Indian festival celebrated during this time of the year to worship Mother Durga. Navarathri means "Nine Nights", we celebrate nine days worshiping various forms of Mother Durga each day. The tenth day is celebrated as Vijayadashami, a day on which everything new is started. In South India we have a tradition of celebrating Navarathri with kolu, a display various dolls in steps (see our 2006 Kolu below). We decorate the dolls, invite people for our Kolu and offer variety of prasadams every day.

Channa Sundal is one of the most famous prasadam offered during Navarathri. All these nine days we would think of different prasadams and always would prefer to standout from others. This Spicy Channa/Chick peas Sundal is a winner. The ground masala powder gives it a very different taste from the usual sundal. It is easy to make and your guests will love this for sure. If you are preparing for the kolu and running out of ideas for the prasadam this would definitely be a option. Try it !!

Chickpeas Sundal

Preparation Time : 6 - 8 hours of soaking time + 10 minutes

Cooking Time : 10 minutes

Serves : 4


Channa/Chickpeas/Kondakadalai - 1 cup
Urad Dal/Uluntham Paruppu - 1 tsp
Grated coconut - 3 tbsp
Curry Leaves - 2 strigs
Red Chilly - 2 no
Salt for taste
Oil - 2 tsp

For roasting and grinding

Red Chilly - 3 no
Channa Dal/Kadala Paruppu - 1 tbsp
Urad Dal/Uluntham Paruppu - 1 tsp


  • Wash and soak the channa/chickpeas for about 6 - 8 hours or overnight.
  • Pressure cook the channa with required salt and leave for 3 - 4 whistles.
  • Dry roast the channa dal, urad dal, red chilies mentioned in the for roasting and grinding section adding one after other for about 2 minutes in medium flame.Allow the contents to cool down and grind it to a coarse powder.

  • Heat oil in a kadai/wok, add the mustard.When mustard starts to splutter add the curry leaves, red chillies. Saute for about 1 minute in medium flame.
  • Next add the cooked channa with little cooked water and saute well for about 2 minutes.
  • When the water evaporates, add the ground powder and mix well for about 5 minutes.
  • Next add the grated coconut and mix everything well.


  • If you forget to soak the channa in the night no issues. My mom does this shortcut method, boil enough water and put the washed channa into it. Place this vessel inside a hot pack. It will be ready 4 - 5 hours.
  • Do not burn any of the contents while roasting as it would spoil the taste of the Sundal.
  • You can use this sundal as a side dish with rice too.

Channa Sundal

October 9, 2012

Chilly Chicken Dry | Indo Chinese Chicken Dry

Chilly Chicken Dry

There are some items you just order when you are in a restaurant even without looking at the menu. Chilly Chicken is one such item we love to order when we are at a Chinese restaurant. We love spicy dishes and this dish bursts with so may types of spices and we love it. I almost used all types chilies and sauces I had. Green Chillies, Red Chilly flakes, Red Chilly sauce, Green Chilly Sauce has been used in the dish to give the extra gig. As the name of the dish goes "Chilly Chicken", you cannot afford to miss adding any of the chillies and end up with a normal chicken dish. All that extra heat comes when you add the red chilly flakes. So before adding that I reserved some for Shweets and she loved it.

Chilly Chicken is perfect along with some steaming hot fried rice. You can try the vegetable fried rice from here and I have a Egg Fried Rice that is coming soon which I served with the Chilly Chicken. The Chinese food we get in the US is mostly Americanized and it is not spicy. So if you want to taste some spicy Chinese inspired dish this is the perfect one. I was hunting for these sauces in all the stores and finally got them in the Indian Stores. Do try this with the sauces as it gives that special taste. Try this recipe and let me know how it turned out.

Preparation Time - 15 minutes

Cooking Time - 15 minutes

Serves : 4 people

Recipe adapted from here


Boneless Chicken - 1 lb
Onion - 1 Big Size
Green Pepper/Capsicum- 2 Medium size
Spring Onion/Scallion - 2 Sprigs Ginger - 1 small piece
Garlic - 3 cloves
Green Chilly - 2 no
Red Chilly Flakes - 1 tsp
Soy Sauce - 1/2 tbsp
Green Chilly Sauce - 1/2 tbsp
Red Chilly Sauce - 1/2 tbsp
Salt as needed
Vinegar - 1tsp
Food Color - a pinch (optional)
Olive Oil - for frying + 2 tsp

For Marination

Garlic - 3 cloves
Soy Sauce - 1/2 tbsp
Green Chilly Sauce - 1/2 tbsp
Red Chilly Sauce - 1/2 tbsp
Corn Flour - 1 tbsp
All Purpose Flour - 1 tsp
Egg - 1 no (optional)
Salt - As needed

  • Wash and cut the chicken into small cubes. Pat dry the chicken with a kitchen towel.
  • Mince the 3 garlic cloves and keep aside.
  • Place the chicken in a medium size bowl and add the minced garlic, soy sauce, red chili sauce, green chili sauce, all purpose flour, corn flour, egg, salt mentioned in the marination section and thoroughly mix everything together.
  • Marinate for about 1- 2 hours depending on how much time you have.
  • Mince ginger and garlic.
  • Cut the onions and green pepper into equal sized cubes.
  • Split the green chilies into halves.
  • Chop the hollow green leaves of the spring onion into small pieces.
  • Heat the oil for frying, when it is hot carefully drop the chicken pieces and fry until golden brown.
  • Remove excess oil by placing the fried chicken pieces on a kitchen tissue. 
  • Heat the remaining 2 tsp oil in a wok and add the ginger and garlic and saute until it is golden brown in medium heat. 
  • Next add the green chilies followed by the cubed onion and saute for about a minute and then add the green pepper. 
  • Add salt required for the onion and green pepper, remember you have already added salt to the chicken. Add the 1 tsp vinegar and give a quick stir. 
  • Next add the chicken and mix everything together. 
  • At this stage add the green chilly sauce, red chilly sauce, soy sauce, food color mentioned in the ingredients section and mix everything together.
  • Next add the chilly flakes and mix and saute in high heat for about 3 minutes. This time depends on how dry you want the dish.
  • Finally add the chopped spring onions as garnish. 
  • Serve with Fried Rice of you Choice.
  • This is a spicy dish so add spices according to your desired spice level. Mainly the heat comes from the chilly flakes so omit them if you want to reduce the spice level.
  •  I did not have the corn flour handy so did not use it. If you add that you will get that crusty look. 
  • The onion and green pepper should be crunchy and not over cooked.
  •  I used Chings brand red chilly and green chilly sauce. You get them in Indian Stores if you are out of India.

October 4, 2012

Eggless Chocolate Cake | Moist One Bowl Chocolate Cake

Moist Eggless Chocolate Cake

No Kidding this Chocolate Cake is super easy to make. I always prefer mess free baking and this is my type of recipe. You just need one bowl and a spatula. Mix all the ingredients together and bake, simple as that. You can directly serve it from the pan or invert and serve. Lately I'm trying a lot eggless recipes and this one is truly a winner. The cake was super moist and was great as a snack. As we planned it as a quick snack we did not do any frosting just dusted with some powdered sugar and thoroughly enjoyed it. The kids loved it and I hardly got around 10 minutes to click the pictures :(

Shweets as always was super excited about the cake. She was so happy because the cake was super easy to make. She was eagerly waiting in front of the oven and watching the timer. She could not wait for the cake to cool down completely. I had to cut it before it cooled down so you could see some crumbs. But if you be patient and wait, your cake will be super perfect. You can prepare a chocolate frosting in pouring consistency and just pour over the cooled down cake and you can enjoy !!

Moist Chocolate Cake

Preparation Time - 5 minutes

Baking Time - 30 minutes

Yields - 8 X 8 square cake

Recipe from here


All Purpose Flour - 1 1/2 cup
Unsweetened Cocoa Powder - 1/4 cup
White Granulated Sugar - 1 cup
Baking Soda - 1 tsp
Baking Powder - 3/4 tsp
Salt - 1/4 tsp
Warm Water - 1 cup
Lemon Juice/Vinegar - 1 tbsp
Vannila Extract - 1 tsp
Unsalted Butter - 5 tbsp

  • Prepare the cake pan by lining the bottom with parchment and applying butter on it and the sides of the pan.
  • Melt the butter and allow it to come to room temperature.
  • Preheat oven to 350 F. Place the rack in the center of the oven.
  • Sift the flour, cocoa powder into a large bowl.
  • Next add the sugar, baking powder, baking soda, salt and mix well.
  • Add the vanilla extract and lemon juice/vinegar into the warm water and mix well
  • Pour the water mixture into the flour mixture.
  • Add the melted butter into the mixture and mix well.
  • Pour the batter into the prepared cake pan.
  • Tap the cake pan on the counter to remove air bubbles.
  • Bake for about 30 minutes until a tooth pick inserted in the middle of the cake comes out clean.
  • Remove from oven and place on a wire rack.
  • After the cake is completely cooled down slice and serve.
  • This cake can be served from the cake pan or inverted into a serving plate and then served.
  • You can frost the with a simple frosting or just dust some powdered sugar or cocoa powder and serve.
  • If you are planning to serve directly from the pan you can skip greasing the bottom of the pan.

One bowl Chocolate Cake

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