Paal Kozhukattai / Doodh ka Modak - Traditional Tamil Pudding

Paal Kozhukattai:

I have heard about this particular sweet, a million times(both through movies and friends)...but never got a chance to see it or to taste it!!! My mommy is a kind of person...who is very content with her own style of cooking,he he...I mean, she never showed even slightest curiosity to try anything traditional or authentic(I dunno why)!!! Well...after watching Tamil movies, I kept bugging my mother for the dish, but she never yielded to my plea.

Anyway...now that I can cook, started figuring out 'how to make this Paal Kozhukattai'. Hmmmm, to admit the truth, I couldn't succeed for the first two times:( Wanna know...what was the mistakes? I steamed the modak and dropped the same in the milk...ooops, it was so hard like rock:( Secondly, I forgot to steam the flour before kneading, so it ended up like a mess:( However, practice make a man perfect:) Now, what I like about it? Its so easy to fix:)


Good quality coconut - fresh 1 (very important)
Farm fresh milk 1 liter
Fresh mill ground rice flour 2 cups
Cardamoms 7 crushed
Sugar 1 cup
Salt 1/4 spoon
Ghee few spoons to smear.

Now you know that first three ingredients ought to be very fresh and in good quality, right. Well...I happen to make them in India, so it was bit easy to procure:)

First' steam the raw rice flour for at least 20 minutes or so.

Sprinkle warm water to it, and pinch of salt. Knead the same with greased hands. Make uniform small modaks / kozhukattai out of it. Set aside.

Make a thick puree out of coconut, set aside.

Boil milk with sugar and cardamom...bring this down to half of its original volume. Further add coconut milk to it, continue boiling.

Now add the modak to this milk and reduce the flame/heat. Allow this to get cooked completely. Well, by now...milk would have also reduced and look thick. Remove from heat.

Chill the same, serve as a dessert. Perfect after a South Indian Meal.


Arbi aur Arbi Sag ka Subzi / Colocasia n Colocasia Greens Fry

Taro Roots and Greens Fry:

Sepankizhangu - Sepankizhangu Ilai Varuval.

Seriously, I had no clue what I was aiming at...when I bought those amazing looking colocasia greens, oh man...they were very appealing, garden fresh cut:) Well...after making considerable batch of Maharastrian Wadi, I still had bunch of leaves left. So, just like that...thought about this one recipe, where the Arbi gets roasted along with Tamil Nadu vadagam...just by adding these greens, it turned out even better.


Taro roots/ colocasia roots - 1/2 kilo
Taro Leaves / Colocasia leaves 7-10
Green chilies 3 chopped
Purple onion 1 chopped
Ginger 2" chopped
Garlic 6 cloves
Tomato 1 chopped
Tamarind paste 1/2 spoon
Turmeric 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Vadagam 1-2 spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/2 spoon
Sesame oil 1/4 cup.


Boil the roots for about 10-15 minutes. Peel off its skin, and chop them down.

In an iron wok, heat oil. Throw in all the spices, wait till it crackles and turns aromatic.

Now, add curry leaves, chilies, ginger-garlic and onions, fry real good.

Followed by tomatoes and tamarind paste.

Further add salt, turmeric and chili powders.

Stir-in the chopped roots...fry real good. Once they are almost done, add the chopped leaves to it and continue frying.

Serve to go with your meals.


Mutton Chukka Varuval / Ginger Mutton / Minty Mutton Fry

Mutton Chukka:

Probably...you guys are wondering whats with the caption?...saying: dry, ginger and minty mutton!!! I actually dunno what to call this 'awe mutton preparation'...just threw in all my favorite spices to it. It took all my influences seriously and turned out to be the best recipe of the year. I was expecting something good, but it was simply out of this world, even my Dad(who is usually vegetarian year round)tasted this food and shared the same sentiment with me:) So here you go...


Achha gosh / Mutton / Goat's meat - preferably boneless 1/2 kilo
Lemon juice 1/4 cup
Green chilies 10
Curry leaves few
Cilantro 1 bunch
Mint 1 bunch
Onion 1 grated
Ginger-garlic paste 2 spoon
Tomato 1
Oil for shallow frying.

To Garnish:

Ginger 4" - julienne
Shallots 1 sliced into rings
Curry leaves few - fried.


Wet-grind all the above mentioned ingredients together, except mutton and oil.

Marinate the meat for 2 whole hours.

Saute the meat for few minute and pressure cook the same, till tender.

Heat oil in a wok, fry the well-cooked mutton along with its gravy...until it turns out crispy without any moisture. Yep...you're done.

Now garnish them with fresh ginger, fried curry leaves and raw onion rings. Enjoy.


Madhur Vada / Semolina Fritters - Regional Delicacy

Madhur Vada:

Rawa Vada. Ravai Vadai. Sooji Vada. Madhur Vadai.


Semolina 1 small cup
Rice flour 1/4 cup
Green chilies 6 chopped
Ginger chopped about 2"
Curry leaves few
Asafoetida 1 pinch
Peppercorns few
Cumin seeds few
Cashew nuts few - broken
Onion 1 small chopped
Cilantro leaves few
Oil for shallow frying.


Soak the sooji for 1-2 hours.

Mix all the above mentioned ingredients(of course except oil) to it and make a thick batter.

Heat oil in a pan, make fritters and fry the same. Wait till it turns to reddish brown.

Serve warm as a snack.


Restaurant Style Ven Pongal - Secrets of Hotel Recipe

Restaurant Style Ven Pongal:


Raw rice 1 cup
Mung dal 1/4 cup
Farm fresh milk 1 cup
Green chilies 1 or 2 finely chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Asafoetida 1 pinch
Salt to taste
Cashew nuts 15-20
Ghee 1/4 cup.


Soak rice and lentil for about 40 minutes or 1 hour before cooking.

Add just enough salt and cook the rice + lentils in a pressure cooker, till tender.

Heat ghee in a pan, add the nuts and fry till golden brown, set aside. Further add the spices mentioned above and wait till they turns aromatic, set aside as well.

Boil milk and add the same to the cooked rice-lentils. Mix well. If necessary, heat the content for few minutes.

Mix the fried spices and nuts to it, serve warm with chutney, sambar and vada. Enjoy.


Thakkali Adai Dosai / Tomato Dosa / Tamatar Dosa

Thakkali Paruppu Adai:

This recipe is shared by my family friend, back home. The whole time, I stood next to her and carefully watched as she cooked. She happily conversed and cooked a big batch of menu with so much ease!!! This particular recipe was quite interesting to me coz' I have already attempted to make tomato dosa a number of times and never succeeded in it. Though it doesn't qualify to be a dosa...but adai happens to be one of my favorite recipe on the run. Yeah, I don't have to think head of grinding and fermenting process. Also I can have fun adding my spicy ingredients to go in the batter...gets ready damn quickly:)


Rice 1 fistful
Thuvar dhal 1 cup
Tomato 5-6 large
Garlic 8-10 cloves
Dry red chilies 7-10
Cumin seeds 1 spoon
Curry leaves few
Sesame oil 1/4 cup.


Soak rice and lentil for about an hour and wet-grind along with all the ingredients mentioned above(except oil).

Heat a wide griddle, smear oil. Make a thin or thick crepe and cook botht he sides, run spoon full of oil to each side.

Serve warm along with chutney.


Stuffed and Fried Pomfrets / Vavaal Meen Nirachadhu

Stuffed Pomfret Fry:

Stuffed and Fried Pomfret Fish. Vavaah Meen Varuval.


Pomfrets 2-4 http://www.blogger.com/img/blank.gif
Oil for pan frying
Fried curry leaves to garnish
Cilantro leaves to garnish.

For the stuffing and Basting:

Onion 1 grated
Ginger garlic paste
Tomato puree 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1 spoon
Tamarind paste 1/2 spoon
Oil few spoons.

Purple onion 1 chopped
Green chili 3 chopped
Tomato 1 chopped
Cilantro leaves few
Lemon juice few spoons.


In a wide pan, heat oil and add the cumin seeds to it. Further add grated onions and ginger-garlic paste. Fry till raw odor is gone.

Followed by salt, turmeric and chili powders. Add tomato puree and tamarind paste and continue frying. When the oil shows up on the top, remove from heat.

Add the raw chopped onions, chili, tomato, cilantro leaves and lemon juice.

Now clean the fish and make a deep incision to one or two sides of the pomfret fish. Stuff the prepared masala into it. Baste the remaining stuff on the fish as well. Set aside for couple of hours. A good marination ensures good flavor.

Heat oil in a skillet, fry the pomfret over low-medium heat for a long time, make sure that it is done thoroughly.

Garnish with curry leaves and cilantro...serve warm, enjoy:)


Ramzaan Nombu Kanji - Vegetarian Version

Ramadan Kanji:

Though personally I never appreciate the meatless version of Nombu Kanji, this was prepared for my relatives...who overwhelmingly asked me for a vegetarian version. I am glad that they liked it. So, here you go...


Basmati rice 1/2 cup
Mung dal 1/4 cup
Fenugreek seeds 2 spoons
Green chilies 6 sliced
Onion 1 sliced
Ginger-garlic paste 1 spoon
Tomato 1 chopped
Mint leaves few
Cilantro leaves few
Cloves 3
Cinnamon 1 stick
Cardamom 3 crushed
Bay leaves 2
Ghee few spoons.


In a pressure cooker, heat ghee. Add the whole spices followed by chilies, wait till they crackle.

Add onions and ginger-garlic paste...fry till the raw odor leaves the pan.

Further add tomatoes, mint and cilantro leaves.

Add rice, lentil and fenugreek seeds. Add 2-4 cups of water plus salt, cover and cook till tender.

Serve warm as a hearty soup.


Sabudana Kheer / Sago Pudding / Jowarisi Payasam

Sabudana Kheer:

Hai hai hai hi...girls, friends and my beloved blogger buddies...how are you all doing today? Sorry for this delayed update.

Oh boy...I can't believe that I abandoned my laptop for such a long time!!! All the sudden, my hardware crashed:( Gosh...its like a nightmare to lose all the hard work at one go. Damn, I never had a backup for all the stuff! I was so scared to even tamper some of my primitive documents. Had a hard time retrieving few of my special files, somehow! Anyway...what to do, will figure it out on the go! So, simply...rough month of the year:( Ahem, stupid me:(

On top of it, I have been travelling like a maniac this year. Each time I hit home...I bounce back to new place with pile of things to sort out - totally clueless!!!

Well, besides all this hiccups with work and stuff...few things never change. Oh yeah...I still spin my spatula. Yes...even at the remote country side hotel suite! At least I get to prepare my own salad:)Since I forgot all about Diwali on the run...let me begin with something sweet and belated Diwali wishes to everyone:) Seems like I missed Bakrid too...belated Id wishes too:)


Sago small - 1 cup
Whole milk 1 litre
Cardamom pods 6 crushed
Sugar 1 cup
Cashew nuts 1 fistful
Raisins 1 tablespoon
Ghee few spoons.


Soak the sago pearls in cold water, overnight.

Drain the water next day and set the sago aside.

Fry the nuts and raisin in ghee and st aside too.

Heat milk with sugar together. Once it comes to boiling point, add the sago and reduce the flame/heat. Now let this get cooked and also milk should reduce to half of its original volume.

Add cardamom or saffron for fragrance. Chill the same and garnsih with fried nuts and raisins.

Serve as a dessert.