Tuesday, February 24, 2009

Mango Thokku

Mango Thokku
Here is a simple and delicious mango thokku recipe. Mango thokkuis a pickle prepared in kitchens in the South. When mangoes abound in the Summer, we prepare this pickle for the season. The thokku, properly stored and maintained, lasts for up to 6 months. It is prepared using green sour mangos (kairee's). The taste & texture of this thokku can be varied by adding different spices& can also be a matter of personal taste.This is will suitable with hot plain rice and also good with idli , dosas ,Chapati, paratha, upma etc.
1. Sour, Raw Mangoes - 5 to 8
2. Red Chillies (dry) - 50 grms
3. Fenugreek seeds - 2 tsp
4. 1/4 tsp Turmeric Powder
5. Oil - 2 cup
6. Sea Salt to taste
7. Jaggery grated - 2 tsp (as per taste)
8. Mustard seeds - 1/2 tsp
9. Asafetida / hing - 1/2 tsp
Method for Masala powder
1. Dry roast the fenugreek seeds first.
2. Then fry chillies.
3. Make a nice powder in the mixer

1.Grate the Mango. Keep aside.
2. Heat oil in a pan and add mustard seeds. Allow spluttering.
3.Now add turmeric powder and the grated mangoes slowly.
4.Cook the mangoes in the oil on low flame. Stirring occasionally
5.Add the salt and chilli powder, and turn the heat down to medium.
6.Keep stirring from time to time.
7.When the quantity reduces to two-thirds of the original amount, add the rest of the oil and stir for about 2-3 minutes.
8.Add the methi powder and then add jaggery stir thoroughly. Keep on the stove for a minute more.
9.Remove the pan off the heat. Keep aside uncovered until cool.
10.Store in a clean, dry bottle, and cover tightly.

Vidhas has passed me this lovely the super duper chef Award to me, Thank you so much my dear :).I feel honoured.
I like to pass this Award to all my blogger friends .

Thursday, February 19, 2009


Maladu or Pottu Kadala Ladoo is very famous in the Thirunelveli district. Maladu is a favourite of mine. This is my perfect snack. It's so ridiculously simple to make. . For every family, there is a traditional sweet that is made for every special occasion It is a big ball that is prepared and given for all functions and celebrations. It has a melt in the mouth texture and is typical of Tamilian Brahmin Cuisine. I make them very often. You can keep the mixed pottukadali/sugar powder. Whenever you need the ladoos, just warm the ghee and make them.


Pottu kadalai (Roastedgram)-1 cup
(Dariya Dal )
Sugar - 2 cups
Ghee - 1 cup
Powdered caradamom - 2 tsp
Cashewnuts-50 gms
1. Grind pottu kadalai to a fine powder
2. Grind sugar to a powder (it's important that you do steps 1 and 2 separately)
until it reaches a consistency where you can comfortably roll them into lime-sized balls.
3. Heat 1 tbsp of ghee in a small pan and fry cashews till golden brown.
4.Mix both the powders, cardamom powder, roasted cahew nuts. Add the rest of the warm ghee slowly
5.It is the best sweet and it consumes less time.. Add warm ghee to make balls so that tha ladoo will not stick to the hands.

Yasmeen has created this lovely award and Vidhas joins her in passing it to me... It looks very cute.
Thank you both for thinking of me. I feel honored & happy to receive it!!
I would like to pass this to all my blogger Friends.

Tuesday, February 10, 2009

Parota & Kurma

Parota & Kurma (Announcing Short Break)

Parota is one of the famous A great street side food in Tamil Nadu and Kerala. Parota is, fluffy, soft circular breads made with plain flour or Maida. This parota has layers of thin crispy films and is very good to eat. Traditionally this kind of parotas are made by repeatedly beating the dough that is prepared with optimum amount of warm water and baking soda Another alternative to heavy beatings is to make a thin film and then preparing the rolls.First of all, this item literally takes a bath in oil, so people who are health consicous better avoid making this dish. ( but I applied less oil).The other thing is , it takes atleast a couple hours to make these parottas, most of which is kneading the dough, beating and shaping. I tried it and it came out really well!!


1. Maida flour- 2 cups

2. Baking soda -2 pinch

3. Oil

4. Warm water (to prepare dough)

5. Salt to taste


1.Mix the all purpose flour, salt and warm water Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.

2.Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.

3.Divide the dough into equal portions of size a little less than a tennis ball.Take each ball and apply some oil on it

4.On a flat surface apply oil and roll the parota ball to the maximum stretchable layer. Make it as thin as possible in both length and width. Don't worry about the shape.

5. Now gently fold it. (hold the dough with your two hands and and go front and back.(as we make saree fleets)

6. Repeat the above procedure for each of the parota balls and keep them aside. . Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another

7. Roll out each portion just like roti, but not so thin this time. Parota should be medium thick. Do not apply any flour on it while rolling. You can apply some oil/ghee if you prefer. Cook each roti with a little butter/ghee for 1 or 2 minutes, turning them frequently until speckled brown and firm

8. Now remove it from fire and tap it with both of your hands when it is hot Serve hot with any kind of kurma of your wish.


Kurma is always been a favorite dish for everyone and, everybody has their own way of doing it. This recipe is different from its north Indian cousin. Coming from the south and west of India, it differs a bit in the ingredients and method of cooking, which makes the end result totally different. Here come my style of doing it which is easy to cook and the same time very tasty.


Potatoes - 1 no.

Carrots -1 no.

Peas - 1small cup

Cauliflower - 5-6 florets

beans - 5 nos.

Onion - 1

ginger -1 medium piece

garlic-3 flake

khuskhus- 1 tsp

coconut gratings - 1 small cup

greenchillies - 2

cloves - 3-4

coriander seeds - 1 tp

cinnamon - 1

oil/ghee - 2 tsp


1. Cut all vegetables into cubes.Wash then and put them in boiling water adding salt. Cook them and drain them.

2. Cut 1/4 th of the onion to long thin pieces and keep aside.

3. In a pan add 1 tsp oil/ghee add rest of the onion and fry them. Add garlic coriander seeds,clove cinnamon.

4. Grind them along with greenchillies,ginger,coconut andkhus khus.

5. In a pan add 1 tsp oil/ghee. Add the cut onions, and fry for 2 mnts and then add ground mixture.

6. Add the cooked vegetables. Add salt to taste.

7. Cook in medium flame for 5 mnts.The gravy should be semi liquid.

Malar Gandhi ,Akal's Saappadu&Anu sriram has passed on the Good chat award to me. Thanks a ton for all of you for remembering me.I feel honoured. I am passing on this award to all my blogger friends who have been chatting with me and passing on their valuable comments :)Love u all.

P.S I am Taking a short break here,couple of week may be..due to board exam time for my students I am quite busy in my work along with them. So, I will occasionally blog and try to visit your blogs. Will catch-up all your blog soon.Have a gr8 day, week ahead take care . Love & hugs to all of you:)