27 TOMATO RICE - Version 3

Tomato Rice/ Thakkali Sadham - Version 3

This is an other version of making tomato rice. Cooked rice is added in onion tomato masala and gently mixed. Surely comes in handy when you don't have time to make curry and side dish for rice. Just can keep rice for cooking and simultaneously start making this masala and keep it ready. Once done can mix both together and have it for lunch.

Rice - 1 1/2 cups( Have use Sona Masoori)
Onion - 2 medium chopped fine
Tomato - 4 medium chopped fine
Green Chillies - 2 slit long
Ginger - 1 inch crushed
Garlic - 4 flakes crushed
Turmeric powder - 1/4 tsp
Chilli or Sambar Powder - 3/4 tbsp
Salt as needed
Chopped coriander leaves - few
Curry Leaves - few
Mustard seeds - very little
Oil - 2 tbsp

Wash and cook rice with 3 1/2 cups of water till done.Can also add salt enough for cooking rice. Once done cool on a plate and fluff it up with fork so it does not stick.Heat oil in a pan and mustard seeds, when it splutters and curry leaves and chopped onions. Fry till transculent. Next add slit green chillies, crushed ginger and garlic. Saute for a minute and add chopped tomatoes.

Also add salt as required. Mash and cook till they are pulpy and water leaves out and oil floats on top. Now add turmeric powder and chilli or sambar powder. Saute in oil for few seconds. Slowly add the cooked rice and chopped coriander leaves. Mix gently and remove. Serve with raita or potato fry and enjoy the simple and easy to make tomato rice.

PS:- Can also add a pinch of hing/asafoetida when tempering.

Read more of "TOMATO RICE - Version 3"


Spicy Chicken Curry/Gravy- Kozhi Kuzhambu - Kodi Koora - Version 1

I am posting the recipe of making chicken curry/gravy for
idli/chapathi/poori/parotta/aappam/rice that we prepare in my
house(native). They do not use tomatoes and or ginger / garlic. Even then they turn out so good and it goes very well with all types of dishes from rice to tiffin items and also loved by all.

Chicken - 2 lb( preferably with bones)
Small onion/shallots - around 12 - 15
Onion - 1 medium(sliced thinly lengthwise)
Turmeric powder - 1/2 tsp
Red Chillies - 10 -12( or as spice needed)
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Pepper Corns - 1 tsp
Cardamom seeds - 2
Fennel seeds - 1 tbsp
Curry Leaves - 1 sprig
Coconut - 1 cup grated
Oil - 4 tbsp( preferably gingelly oil)
Mustard seeds - 1/4 tsp
Salt as needed

Heat a tsp pf oil and fry coriander seeds, cumin seeds, pepper corns, fennel seeds, cardamom seeds,fennel seeds and red chillies in medium flame until they turn light brown.
Remove and cool. Wet grind these to a smooth paste. Keep aside.
Peel small onions and grind to a paste. Back home they grind the onions as it is in raw form, but I prefer to lightly fry in oil and then make a paste. So can fry these in the same pan after frying the dry ingredients. Fry till light brown, remove and keep seperately and cool and then grind to a paste.
Grind coconut to a fine paste.

Meanwhile clean and wash chicken with half of turmeric powder and pressure cook in a cooker for just one whistle. Add very little water as possible for cookin, may be just 1/2 cup of water is more than enough.

Heat around 3 tbsp of oil in a pan , first add the sliced onions and fry till nice brown and then add the cooked chicken pieces along with onion paste. Cook in medium flame for 4 - 5 mts, then add the dry ingredient paste. Cook for another 5 minutes. If it is too dry then add a cup of water. Finally add the coconut paste, salt and turmeric powder. Adjust water to thickness needed. Cook till raw smell leaves
for around 10 minutes. Temper with mustard seeds and curry leaves and pour on the gravy.

Note: can skip cardamom. Can also use a piece of cinnamon and 2 cloves.



Spicy or khara(kara) Boondhi.

A delicious snack that can be had anytime or with coffee / tea.

Note:- An other interesting recipe sent in by my Gomathi

Besan/Chick pea Flour / Kadalai Maavu - 2 cups
Rice Flour - 2 tbsp
Water - to mix
Salt - as needed
Chilli powder - 2 tsp
Raw peanuts - a handful
Curry leaves- 2 sprig
Oil for deep frying
Garlic - few flakes crushed with skin( optional)

Mix besan, rice flour, salt and chilli powder to a thick batter consistency with water. Should not be very thick or very light but of a pouring consistency.

Heat oil for deep frying. First fry raw peanuts till nice brown and crispy, remove and keep aside. In the same oil fry curry leaves till crisp. Remove and keep aside. In the same if adding garlic add and fry till crispy.

Next take a boondhi ladle/perforated ladle( which has holes) and keep it on top of hot oil a little higher so you can pour the batter and rub in such a way that tiny droplets fall into the hot oil. First take a ladle full of batter and pour on top of the boondhi ladle and immediately start to press down the batter with the ladle. You can see tiny droplets falling and bubbling. Repeat until the pan is full, do not over
crowd. Fry each batch till they are very crispy. Remove and drain. Mix with salt, fried peanuts, curry leaves and or garlic. Mix well and store in a airtight container. Remove and serve as needed.

Read more of "KARA BOONDHI"


Wheat Flour Idiyappam( String Hoppers with Whole Wheat Flour).Godhumai Maavu /Godhuma Pindi / Godhi Hittu Idiyappam / Shavige.

An other interesting version of Idiyappam using Wheat Flour. The outcome was very really very good and at the same time very delicious and tasty. Hubby could not believe that it was out of wheat flour, at the same enjoyed and had his dinner. Asked me to make them again soon. Was really good change for our usual dinner.

Wheat Flour - 3 cups( used Sujatha brand wheat chapathi Flour)
salt - 1/2 tsp
Oil - 2 tsp
Water - to mix

For the savory version:

Onion - 2 medium
Green chillies - 4 slit long
Ginger - 1 inch grated fine
Salt as needed
Oil - 1 1/2 tbsp
Curry Leaves - few
Mustard seeds and Urad dhal - 1/4 tsp each
Coriander Leaves - few chopped
Grated Coconut - 2 tbsp

First dry roast wheat flour till you get a nice aroma or can steam cook in a vessel for 10 - 15 mts. Remove and transfer to a deep bowl. Add salt and oil and mix well. Next pour in hot water to mix. See the flour itself is hot and using hot water will be difficult to mix with hands, so use a spatula or wooden spoon and slowly start mixing. It should be loose in consistency but not watery. Only then it can easily be pressed with the idiyappam/sevai press. Cover with a cloth or lid.

Next take a idiyappam/sevai press and grease with oil. Stuff some mix and cover. Grease a idli plate with oil. Press some idiyappam in each idli hole. Repeat till you are done with all the holes. Next place them in a cooker and steam cook on high for 12 - 15 mts. Remove and cool. Crumble lightly.

For the savory version:-

Heat oil add mustard seeds and urad dhal, waith for few seconds and add curry leaves and chopped onions. Fry till transculent and add slit green chillies and grated ginger. Fry till onions and nic golden brown. Finally add crumbled idiyappam, salt, chopped coriander leaves and grated coconut. Mix well and remove from stove. Serve with coconut chutney or any nice spicy gravy( veg or non veg).

My other Idiyappam Recipes:-
Plain Idiyappam

Red Rice Idiyappam

Sweet idiyappam

Methi Idiyappam

Sorghum Flour Idiyappam

Tomato Idiyappam




Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffe grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding this pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods and vegetable dishes.
Flax seeds are high in fat content sp store it in a freezer or refrigerator to maximise shelf life.

Have already posted Flax Seeds Powder/Podi here and Flax with Horse Gram Powder/ here

This is an other version of Flax seeds Powder/ Podi using flax seeds along with channa Dhal and Peanuts. The taste was really good and kids too loved them and had just like any chutney podi with idli/dosas.

As you all know I do add flax seeds in my cooking, adding a tsp or 2 tsp to any curries or vegetable dishes. They are also good for health and not much difference in taste. This powder is just perfect to add in the same dishes. You can enjoy the nutty and delicious flavor of all the ingredients and is all very flavorful.

Flax Seeds - 2 Cups
Channa Dhal - 1 Cup
Peanuts/Ground Nuts - 1 Cup
Red Chillies - 8 - 10
Curry Leaves - handful
Blac Pepper Corns - few by count
Garlic - Around 12
Asafoetida/ Hing - few pinch( a small piece)
Salt as needed
Oil - 1/2 tsp

First dry roast flax seeds, channa dhal, peanuts seperately till they are roasted well and in nice color. Remove/peel skin from peanuts.

Heat oil in the same pan and add curry leaves, red chillies,pepper corns and hing/asafoetida Remove and add garlic. Fry for few minutes till they are crispy. Keep both separate.

First powder flax seeds and channa dhal and then add peanuts and curry leaves, red chillies, pepper corns and hing mixture. Turn on your mixer for few seconds, until they are powdered. Next add salt and garlic( can also remove skin). Turn on the mixer again and mix well.
Transfer to a bowl and store in a airtight box in a cool place.

Add it to your favourite curries or veggie dishes or enjoy as any other chutney powder/podi.

Sending this Cooking with Seeds event - Flax seeds hosted by Priya Mitharwal an event started by Priya Suresh.

and to event Dish name Starts with F an event hosted by Akila.

Read more of "FLAX SEEDS POWDER / PODI - Version 3"


Raw Plantain(Banana) Fritters Hara Kela - Vaazhakkai - Aratikaaya - Baalekaayi Bhajji

A perfect evening snack on a cold and a rainy day.

Raw Banana - 2
Besan/ chick pea flour - 1 cup
Rice Flour - 1 1/2 tbsp
Chilli powder - 1/2 tbsp
Roasted cumin powder - 1/4 tsp
Hing/ Asafoetida - 2 - 3 pinch
Salt as needed
Oil for deep frying

Mix besan, rice flour, salt, asafoetida, chilli powder and cumin powder. It is opitonal to use cumin powder, but it gives out a good taste.

Peel the bananas and slice with a slicer into thin long slices. Use the small bananas that we get or if using the big long ones, then can cut them into half. If slicer is not available, then try to cut with a knife as thin as possible. ( If making in large quantities, then can immerse them in cold water to avoid discoloring).

Heat oil for deep frying. Mix the flour with water to a dropping consistnecy( do not make it very water). Add water little by little and add more only if needed. Avoid any lumps and press to remove them. Dip the banana slices one by one in the batter and immerse well to coat both sides. Drop them in oil and repeat the procedure. Do not over crowd the bhajjis for frying. Fry both sides until golden color and nice crisp. Remove and press out with a paper napkin to drain excess oil if needed. Serve with tomato ketchup or coconut chutney and enjoy.

Sending this to Radhika's Deep Fried Snacks Event .

Have received few awards from few friends. Want to share it here.

One Lovely Blog Award from Sangeetha Nambi and Maha Vijay.

Stylish Award from Sangeetha Nambi

Thank you for sharing it with me :)