French fries

All you need is 2 large potatoes to serve 2 to 3 servings for kids.
Peal the skin of potatoes, cut into thin stripes.
Soak it in water for 10 minutes.
remove it on a towel so that extra water is absorbed.
Then Sprinle Jowar flour gently. Mix it 
Fry it in oil.
Remove it on a tissue paper.
Then sprinkle red chilli powder and salt serve hot.

Yam Gravy dry

Yam is a good source of energy, and it has antioxidants. It also reduces constipation.

Here is a simple recipe of dry Yam Gravy. 
All you need for 2-3 servings is 150gms yam
Grated coconut 2 tablespoons
1 Teaspoon of urad dal.
Two red chilles
1 tea spoon of Mustard.
Salt to taste.
curry leaves few.
1 tablespoon of oil for preparing.

Fry urad dal and mustard.

Yam could be pressure cooked or you can directly cook. Pressure cook for 1 whistle.
Take coconut, red chilli, and fried uraddal and mustard and grind it adding not too much water. 

Take a kadai and add oil, add mustard and curry leaves and pinch of asafoetida.
Later add yam and grinded masala to it.
Add salt and 
Mix it well.
Serve with Roties 

Puliyogre Pasta (tamarind pasta)

Thanks Deepthi Shankar , for this wonderful recipe,  Sejjal really enjoyed this one, only twist what I made was added powdered walnut to enhance the taste nutrition.

For 2 servings 

Preparation time 10 min

cooking time 10 minutes

150 gms of pasta (cooked the usual way)

Two tablespoons of Puliogre Powder or Paste.

One Red chilli

Walnut Powdered about hald tablespoon

Groundnut fried and powdered about 1 tablespoon

curry leaves 3 to 4 (I use powdered curry leaves)

Salt to taste 

Oil 1 tablespoon

Take an Kadai 

Add oil of 1 tablespoon

Add the puliogre mix powder or Paste. (we can make puliyogre paste at home also.

We get many brands now a days, MTR or Maiya's would be fine).

Add redchilles, curry leaves and saute.

Then add the cooked pasta.

Mix it well, add groundnut powder and  Walnut powder.

This one could be good for Tiffen box also.

Uraddal Vada as a chat

Evening time chat or whenever surprise guests are at home, this one could be one of the easy and tasty chat.

Sometimes, I forget to soak uraddal for 2 hours, I use boiling water to do so. 15 to 20 min is enough when we soak in boiling water.

For 3 to 4 servings: 3 tablespoons of  Urad dal is required.

Urad dal 150 gms
1 table spoon of rice flour.
Peppercorns 4 to 5 
Curry leaves few 
Salt to taste

Soak for an hour if soaking in boiling water.
Normal Soaking for 2 hrs.

Grind it to smooth batter, add rice flour for crispiness, thick consistency, make round balls and fry it.
Dip it in the curd and serve it in a bowl garnish with sweet and sour chutney. Pinch of cumin and pepper powder.
Put some sev and also coriander chopped. 
Serve it.

Puffed wheat masala

Evening snack, when kids want something different believe me this works.

We get puffed wheat grains, I use 3 liters which will last for 15 days, for 3 to 4 servings, weekly twice.

Buy wheat puffed grains 3 to 4 liters
Oil of 1 tablespoons
Curry leaves powdered
Pasta seasoning or thyme
Turmeric powder 2 teaspoons
Groundnut 2 tablespoons
Red chilli flakes 2 to 3 teaspoons
Salt to taste


Take an Aluminium kadai, add oil, once oil is heated add groundnuts, once it is fried add pasta seasoning, curry leaves powdered, chilli flakes, turmeric, and salt.
Saute for 3 min and then add puffed grains.

In a low flame, mix it well for 5 to 8 min, so that grain observe the masala and become crunchy.

Once it is cool, store it in air tight jar.

Serve it with  finely chopped cucumber.

Pumkin Dosa

Thanks to my friend Babitha for this recipe, I give a bit of twist by adding asafoetida and  1 teaspoons of sabzi powder.

Simple recipe and simple preparation, 
Time for prepration 10 min
soaking time 4 hours, fermentation time 10hrs, for 4 to 5 servings 3 dosas each.

You need 250 grams of dosa rice or raw rice.
100 gms of white pumkin, removed skin and grate it.
Ginger 1/2 inch
red chilles or green chilles 2-3 
1 tablespoon of grated coconut
cumin seeds 1to 2 teaspoons
salt to taste.

Soak Rice for 3 to 4 hours,  after 4 hrs drain water for grinding. While grinding remove the pumpkin from the refrigerator and grate or cut it into cubes, ( grating will help in grinding).
Add ginger, chilles and grated coconut and grind it.  Batter should be medium thick add salt and leave it for fermentation.

Serve in the morning with coconut chutney...................

Prepraring Butter at home

I have seen many friends of mine who eat cream which is high in fat, instead make butter at home and get three products, buttermilk, butter and ghee.

I collect cream which is formed on the the top of milk while boiling and then put 1 tablespoon of curd to ferment it, remember when you want to make curds you should remember that milk must be lukewarm, then the curds will be like a jelly.

I collect cream for 3 days in a bottle and always refrigerate it, third day remove the bottle from fridge and keep it out, so that it will drop to the room temperature.
Shake the bottle as you make any milk shake with the help of  milk shake bottles.
Thick butter will form on the top of the bottle.
Collect the butter in a bowl  add water to the collected butter and refrigerate it.

Either you can make it ghee or you can use fresh butter.