Monday, 17 November 2014

keerai masiyal


1. Spinach - 1 pack
2. Tomato - 1 
3. Cooked dhal - 1/2 cup

For Temepering:

1. Oil - 2 tsp
2. Mustard - 1/4 tsp
3. Jeera - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Red chilly - 2 no
6. Rice - 1/4 tsp
7. Hing - 1/4 tsp
8. Salt to taste

Boil the spinach along with tomato and let it cook for 10 mins.
Cook the dhal for 3 to 4 whistles and keep it aside.
Take the boiled spinach & tomato add dhal to it and grind in a mixer for about 10 sec 
Add salt and hing to the mixture. 
Take a small kadai and add the tempering items to it 
Add the tempered items to the spinach mixture. 

Thats it!! Keerai masiyal is ready. It will taste best with potato fry or any spicy side dish..
I had no potatoes today so made kovakkai porial which will get along with keerai masiyal!



Saturday, 15 September 2012

Microwave Chocolate Cake

One of my friend in the apartment was asking for chocolates after coming to my home. I didnt have chocolates at that time but some where in my mind this microwave chocolate cake stroked! Immediately found the source! The post was from Rak's kitchen. Tried and it was just awesome!

All you need is:

Refer the original recipe here.

Do it this way:
  • Mix the flour, cocoa, sugar and baking powder together.
  • Add milk and oil, blend well.
  • Microwave for 1 min.
Thats it!! you can taste the awesome soft cake just like that or add a chocolate icing and enjoy!
Trust me, this was the best and simple cake i have ever tasted!

Wednesday, 25 July 2012

How to peel the garlic!

Easy way to peel the skin of the garlic!!
I know how difficult is to peel the skin of garlic when we need them in every recipe!! kind of a boring process when we dont prefer for ready made ginger garlic paste thats available in stores... :) For me, the home made ginger garlic paste only works as its fresh and the aroma from it totally differs from the store ones.. 

  • I usually grate the ginger and garlic instead of grinding as i have to wash the big jar of the mixie for which i am so lazy to do!! So the best way is to grate and use instantly!!
  • It is very difficult to peel the skin of the garlic and i do it by 2 ways. one is soaking the garlic in hot water for 4 mins and then it becomes easy to peel the skin of the garlic. The other one is to microwave the garlic for 30 sec which will make the garlic cooked as well we can easily remove the skin!! 
Hope these tips will help you guys!! :)

Sunday, 10 June 2012

Tomato Soup

Tomato Soup

Its been a very long time since i blogged...was totally having fun in outing, being tired and taking rest!! so planning to complete all my drafted recipes one by one...! it rained heavily s'day and tried this soup as we started liking tomato juice and all the combinations of tomato.... This is an easy recipe and can be done in 20 mins..
Here we go..

All you need is:

1. Tomato - 3 
2. Onion - half
3. Cloves - 3
4. Bay leaf - 1 
5. Ginger garlic paste - 1 tsp
6. salt - as reqd
7. Pepper - as reqd
8. Butter - 2tsp

Do it this way:
  •  Heat a pressure cooker, add melted butter and saute cloves,bay leaf, onion and ginger garlic paste till the raw smell leaves.
  • Add the tomatoes, salt and pepper, saute for 2 to 3 mins.Add half cup of water and pressure cook till you get one whistle.
  • After the steam is released, heat the solution for thickness.
  • Serve hot with croutons.

Friday, 11 May 2012



We normally buy murukku from shops..... only after marriage, due to B's love for all these snacks i attempted to    make murukku, thattai, karasev,ribbon murukku etc at home.. Now its me eating these stuffs a lot then him! This is normal and a very easy recipe done by everyone, still wanted to post in blog! Here we go!!!!

All you need is:

1. Rice flour - 2cups
2. Urad dhal flour - 1/2 cup
3. Butter - 2 tsp
4. Perungayam (hing) - for the flavor
5. Jeeragam (cumin seeds) - 2 tsp
6. Oil - for deep frying
7.Salt- as reqd
8. Water - as reqd

Do it this way:
  • Add both the flours, butter, hing, salt, cumin seeds and mix well with hand
  • Add lukewarm water to the above and mix well till you get a soft dough
  • Heat oil in a pan 
  • Grease the murukku kuzhai with oil and add the dough to it
  • Use a star like achu that you get along with the murukku maker and press in alddle or straight away in oil to get muruuku
  • I pressed in a laddle and then transferred it to the oil as its the easy way.
  • You can use any type of achu that you like.
This type of murukku will be very crispy and i'm sure you wont stop with one!



Thursday, 3 May 2012

Chettinad Chicken

Chettinad Chicken

Bored of cooking chicken in a same way everytime?? Try this one and i am sure, you will love it the same way as we loved! Yes this is a sort of long process, but worth the wait..! i got this recipe from my friend "V", who is very famous for her sweet recipes like chakkarai pongal, ulundham kanji and so on.... Dont be taken aback on looking the ingredients! will take only half an hour once you are organized with the ingredients..  Now to the recipe!

All you need is:

For the marination:

1. Chicken - 1 lb
2. Turmeric - a pinch
3. Salt - As reqd
4. Curd - 4 to 5 tsp

To roast and grind:

1. Onion - 1
2. Tomato -1
3. Dry red chillies - 3 to 4
4. Fennel seeds - 1 tsp
5. Cumin seeds - 1 tsp
6.Coriander seeds - 2 tsp
7. Black pepper corns - 1 tsp
8. Cashews - 5 to 6 no
9. Coconut - 1/4 cup
10. Bay leaf - 1
11. Cinnamon - 2 to 3 No
12. Clove - 2 to 3  No
13. Cardamom - 2 to 3 No
14. Oil - 3 to 4 tsp

To Temper:

1.Onion - 1 finely chopped
2.Tomato - 1 finely chopped
3. Ginger garlic paste - 3 tsp (I grated both)
4. Curry leaves - few
5. Oil - 2 tsp

Other Ingredients are red chilly powder, water and salt as per your taste.

Do it this way:

1. Take a bowl, add "For the marination" ingredients and keep refrigerated for minimum 1/2 hour


2. Heat oil in a wok and add "To roast and grind" ingredients one by one.





3. Roast till golden brown, let it cool and then grind well

4. In other wok, add oil and "To Temper" ingredients and saute well.



5. Add the marinated chicken and saute till the raw smell of the chicken leaves


6. Now added the grinded masala paste and mix well
7. Add chilly powder,salt if required.
8.Add half cup of water and let it boil.


9. Pressure cook for 2 whistles, after the pressure releases boil the content until oil separates out and the gravy gets thickened
10. Its up to our choice to cook as per the consistency.


11. Garnish with coriander and serve hot with rice, rotis etc.,


I am sending this recipe to Chicken feast in My spicy kitchen!

Wednesday, 18 April 2012

Sweet puffed rice balls ~ Pori urundai

Pori urundai

Been a long time since i posted! was raining today and wanted to try a sweet snack to munch! Posting my fav snack pori urundai ~ rice puffed balls. A simple yet a very sweet snack!
All you need is:

1. Jaggery (vellam) - 1 cup
2. Puffed rice - 4 cups
3. Cardamom powder - a pinch 
4.Ghee - 2tsp

Do it this way:
  • Melt jaggery by adding half cup of water, filter it to remove if there are any impurities.
  • Add cardamom powder and 1tsp ghee to the filtered jaggery and keep stirring it in a medium flame.
  •  Mean while dry roast the puffed rice in other pan after adding a tsp of ghee.
  • When you place a tsp of jaggery syrup to water in a plate,it should not dissolve,but you must be able to make a hard ball out of it or you should get a sting consistency.It is called paagu padham in tamil.
  • At this stage add the puffed rice to the syrup and mix well
  • Remove from heat and let it cool.
  • Grease your palm with ghee and  quickly make balls out of the mixture, when the heat is bearable.Initially you can make rough balls and then you can shape it nicely.
  • If you are not able to hold as balls grease your palm with rice flour and then try to shape it.
  • Not getting a shape at all, no worries. Eat as such and enjoy it.


String consistency of jaggery (brown spot in water)

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