Saturday, July 16, 2011


Moreover being a rainy season everybody crave for some hot snack at tea time. So I decided to prepare some hot vadai for snack. Thavala vadai is Prepared from a fusion of many lentils – bengal gram, green gram and toor dal,urdhal  and rice which makes the recipe more interesting. . This protein rich nutritious snack is a unique kind of vadai in’s raining here ,all i want is cup of tea with these delicious vadas .. they looks sooo tempting .

Thurdhal - 1/2 cup
Urdhal - 1/2 Cup
Channadhal - 1/2 cup
Moong dal- 1 cup
Rice - 3/4 cup
Ginger - 1 piece
Green chillies - 3
 Cocunut Piece- 1 teaspoon
Oil - for Frying vadai
Salt - To taste
For Grinding:
Red chillies - 3
Hing - A pinch
For Seasoning:
Oil - 1tsp
Mustard seeds - 1tsp
Curry leaves - few

1. Soak toor dhal, channa dhal and rice together in water for two hours. Soak Moong dhal and urad dhal separately in water for the same two hours. Wash all the pulses in water.
2. Grind toor dhal, channa dhal and rice along with red chilles hing and salt coarsely together in a mixer.
3. Grind urad dhal in mixer finally add Moong dhal to the batter and grind for one sec.
4. The dough should not be soft. Finely chop the ginger and green chillies.
5. In the pan, pour the oil and add the mustard seeds. When the mustard seeds begin to sputter and add the chopped ginger and green chillies and curry leaves and fry for a while and add these to the dough along with coconut piece.

6. Heat the oil in the pan and test the oil by adding a pinch of dough and when the dough rises up immediately then the oil is ready.
7. Make small patties of the dough and drop it into the oil and fry Turn it till it becomes golden brown and become crisp..
8. This delicacy is famous vada is crispy and tasty and packed with proteins. Serve it hot with chutney.
Having hot vadai/wada with hot tea or cofee in rain is great fun! Enjoy!!

Tuesday, July 12, 2011


Thengai aracha keerai is a simple and healthy dish.Coconut, jeera and coconut oil enhanced its flavor in keerai. It goes well with sambar, vathakuzambu and It can be taken with thayir satham also.We all love this Thengai aracha keerai which is a regular preparation at home. We love this dish with some hot plain rice or with sambhar sadam .Simple to make and with abundance flavor.

Spinach (keerai) - 1 bunch (finally chopped)
Hing- 1tsp
Coconut- 1 cup
Jeera- 2 tsp
Rice- 1 tsp
Green chili- 1
Redchilli -2
Salt to taste
Oil – 2 tsp
For seasoning
Mustard seeds- 1 tbsp
Urad dal – 1 tbsp
Curry leaves- few
Coconut oil- 2 tsp
1.Boil the spinach In a very heavy bottom pan  place the chopped spinach leaves with half cup water and cook till spinach to completely wilt and release the water content.
2.Once thoroughly cooked, remove the pot from flame Keep mashing the spinach in the pot with the heavy iron /wooden spoon, until the spinach is creamy.
3.In the mean time, grind the coconut, jeera, rice and green ,red chili to a fine paste . Now add the grinded paste and salt  in mashed spinach. Allow it to boil for 5 minutes till the raw smell goes away.
4.In a small skillet, place 1 tsp of coconut oil add the mustard seeds, when it splutters, add the uraddal. Fry until light golden, and then add the red chilli and hing.
5. Saute for a few seconds until crisp and slide the tempering onto the mashed spinach. Add the coconut oil to the keerai. Switch off the stove Serve hot with Sambhar Rice or Curd Rice.