Thursday, January 26, 2012


1 onion - thinly sliced
1 medium sized potato - thinly sliced
3 Tbsp besan
1 Tbsp rice flour
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2-1 tsp red chilli powder
Baking soda (optional)
Oil for deep frying

1) Mix all the ingredients except oil. Consistency should be like thick yoghurt.
2) Heat oil for deep frying on a high. When it is hot enough, dip about 8-10 onion slices in the batter and carefully put it into the pan. Depending on the size of the pan, add a few more. Deep fry until it turns golden brown. Remove and place it on a plate lined with paper towel to soak excess oil.
3) Similarly, for potato - dip individual slices in the batter and deep fry.

Tuesday, January 17, 2012

Khara Pongal

Ingredients: (Serves 1):
1 Tbsp Oil
1 Tbsp Ghee
1/2 cup rice
3-4 cups water
2 Tbsp moong dal
2 Tbsp dessicated coconut
5-6 pepper corns
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder

1) Boil rice and moong dal with 3 cups of water until done.  I microwaved it for 15 minutes. Note pongal will be watery.
2) In a pan, heat oil. Add mustard seeds and wait for it to splutter. Add pepper corns, cumin seeds, curry leaves and turmeric powder.
3) Add cooked rice and moong dal, dessicated coconut and stir. If you want it more watery add another cup of water and boil it for 5 minutes. Keep stirring once every minute or two.
4) Check for salt. Add ghee.
Serve with coriander-mint coconut chutney :)

Monday, January 2, 2012

Mango milkshake

1 big ripe mango
1 cup cold milk
1/4 cup cold water
1 tsp cream/ vanilla ice cream
3 cardamom pods - seeds crushed
1-2 tsp sugar

1) Cut the mango into slabs and scoop the pulp out.
2) Put the pulp and the rest of the ingredients in a blender and blend until smooth and frothy.
3) If you want it more cold, use a couple of ice cubes instead of water while blending or chill it in a fridge.