December 28, 2011

Susiyam (traditional south Indian snack)

Susiyam or seeyam is a traditional sweet dish famous in south tamilnadu mainly in Nagerkoil,Trinelveli, Kariakudi & will be made for festive seasons.....My Mom method will be diff from my in-law method...but both tastes awesome...The difference is  the dipping batter.Its all time favourite for me & my hubby......Even in my mom's home its the favourite sweet for all of them ...We love when my mom makes this sweet,while she's preparing itself we will finish half of the pooranam....those r golden days.....Now same here in my home too we love it .....Its all time favourite sweet.....
this is my in-law method...

  1. Channa Dal    -  2 cups
  2. Sugar       -  2 cups to 3 cups
  3. Cardamom - 4 to 5 nos
  4. Raw rice  - 1/2 cup
  5. Urad Dhal - 1/2 cup
  6. Shredded Coconut  - 1/4 cup(Optional)
  7. Salt a pinch
  8. Oil for frying  
        First soak the raw rice along with urad dal for 2 hrs. In the mean time pressure cook the channa dal with 1 cup of water for 3 to 4 whistles...Now grind the raw rice & urad dal like idly /dosa batter ( not too soft)& keep it ready . Check whether the channa dal is cooked well,mash it & allow it cool down for 15 to 20 mins.Then add the sugar & cardamom powder to it & mix all well together . If the channa dal is hot,the sugar will melt & leaves out moistuer in it,so add sugar after the dhal is cool down.
           After the dough( pooranam )becomes cool & easy to handle ,now make small balls (like size of a lemon)& set aside .Heat oil in deep frying pan ,once the oil is hot enough for frying ,take a ball dip it in the batter & drop it slowly in the oil .Make sure that the pooranam is coated well with the batter ,so that after dropping it in oil the inside sweet will not mess with oil.Fry golden brown,do not char the balls ,careful...    Continue frying other balls in same method....Instead of this batter(rice +urad dal) my Mom will make with maida(all pupose flour), it will also tastes heaven....Enjoy serving this traditional dessert.......


December 24, 2011

Vegetable Cutlet

  • 4 to 5 Potatoes boiled & smashed
  •  3 cups of vegetables, finely chopped , boiled and cooked well ( beetroots, carrots, peas, cabbage,etc can be used )
  •  1 Onion finely chopped
  • 2 to 3 green chillies finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • 1/2 tsp of red chillie powder
  • 1/2 tsp of turmeric powder 
  • 1tsp of chopped ginger & garlic
  • 1 tsp ginger-garlic finely chopped
  • 1 tsp chopped coriander leaves
  • 1 tsp chopped cashewnuts
  • 1to 2  eggs well beaten
  • 1 to 2 cups of maida
  • 1to 2 cups of breadcrumbs
  • Salt to taste
  • Oil for shallow frying the cutlets
                  Heat oil in a pan add cumin seeds, finely chopped ginger & garlic & toss it. Add onion and sauté for two minutes,add green chillies, red chilli powder, turmeric powder,garam masala  powder and sauté for a 3 more minutes.Now add the cooked vegies , salt and continue to sauté for two minutes& mix all well. Add crushed cashewnuts  and sauté for two minute & set aside. Take mashed potatoes in a deep bowl,add the vegetable mixture and mix all well together. Add coriander leaves and check for salt. (if want add lemon juice and mix). Heat sufficient oil in skillet & keep it ready. Take a portion of the mixture, shape it to ur choice & first roll it with maida ,then dip it in beaten egg & then roll in breadcrumbs. Press lightly and place the cutlet in the pan. Shallow fry it till both the sides till  golden brown. Similarly fry all  the  cutlets,drain and place on an tissue paper and serve it ....if want dip it in tomato ketchup & taste... 

November 26, 2011

Spicy Pasta

  1.  Pasta - 2 cups
  2. Vegies(Carrot,Cabbage,Capsicum)
  3. Dry Red Chillies-6 to 7 nos
  4. Garlic -1 to 2nos
  5. SoyaSauce - 2 to 3 tsp
  6. Vinegar- 2 tsp
  7. Tomato Sauce - 1to 2 tsp
  8. oil
  9. Salt to taste
Boil water,little salt & 1tsp of oil ,add the pasta while the water is boiling ,cook till its done.Drain water & wash it with cold water (so that it won't stick together).In the mean time powder the dry red chilles & keep it ready (u can store in fridge for 1 to 2 weeks).Heat oil in a skillet ,add finely chopped garlic,2 to 3 tsp of powdered red chillies ,fry for 3 mints.Then add the sliced onions fry untill light brown then add all the vegies & fry & cook for few mints until the vegies all half cooked by closing the lid.Once the vegetables r cooked ,add the pasta,salt ,stir all well together.Now add the soyasauce,vinegar,tomato sauce & stir well.Check for salt & garnish it with coriander leaves &  serve hot....yummmyy  pasta ready to taste...
got this method from my co-sister Siva...

October 05, 2011

Creamy Pasta

got this recipe from my friend Preethi Karan.....hey at last i posted ...

  1. Pasta  - 2 cups
  2. Garlic Cloves minced -2 to 3 no
  3. Butter  - 2 tbsp
  4. All Purpose Flour - 2 tbsp
  5. Milk - 3/4 cup
  6. Onion - 1 tbsp
  7. Mushroom - 6 to 7 nos
  8. Capsicum - 1 no
  9. Carrot - 1no
  10. Shredded Cheese - 1/3 cup
  11. Pepper  Powder - 1 to 2 tsp
  12. Salt to Taste

                 First cook pasta in salt water .In the mean time cut all the vegies & keep it ready . In  a saucepan melt butter in medium heat & add minced garlic & fry for 2 mins. Now add finely chopped onions fry until light brown & then add mushroom & saute for 5 mins ,then add half of the chopped capsium ,little salt & stir all together . In a small bowl mix the flour & milk & make it to a creamy consistency . Pour this to the sauce pan & stir well with the vegies. Add extra 1 cup milk ,stir & cook ,stir frequently until the sauce boils & thickens. Now add the boiled pasta & toss it ,add the half capsicum ,cheese & pepper powder stir all well together ,check for salt .Sprinkle with extra cheese ......My  favourite yummy pasta...


September 22, 2011

Sweet Panniyaram

After a long time iam back friends ,nice to c u all  ......Iam posting this panniyaram again becoz its our favourite recipe........
 got this recipe from my sister Saritha....


Raw Rice (pacha arisi) - 1 1/2 cup

Boiled Rice(puzhlungal arisi) - 2 1/2 cup

Fenugreek - 2 tsp

Rice Flour - 1/2 cup

Jaggery - 1 cup( depends on ur sweetness)

Cardamon - 2nos


                            First soak Raw rice , Boiled rice & fenugreek for minimum 2 to 3 hours.Then grind it to a smooth thick paste . Then take the rice flour in a seperate bowl & add 1/4 cup of hot water & mix it together well(like batter) .Then mix this rice flour mixture to the above grinded smooth paste mixture ,salt & mix together well & make it like Idli batter consistency & leave the the batter overnight , so that the next day it will be ready to put the panniyaram . Now make a jaggery syrup & mix it to the above batter (like thosai batter (maavu) consistency ) . Heat the Panniyaram pan & grease it with oil & pour the the batter into each hole (hollow) carefully ( do not overfill the hole , pour half the quantity of each hole). Now close the Pan with the lid & cook for 5 to 6 mins & keep it in medium flame .Then turn each panniyaram with a wooden stick(which will be give along with the panniyaram pan when u buy it ) or knife or spoon & cook the other side for another 5 to 6 mins in a low flame ( do not keep in high flame ) . Serve hot with chutney as a evening snack or morning breakfast........ Enjoy

How to make Jaggery Syrup:

Add the Jaggery to 1/4 cup of water , cardamon & allow it boil for 5 mins untill the jaggery is melted completely .Then allow it to cool down & later add this syrup to the batter & make it like dosai maavu consistency.


April 01, 2011

Poori & Mushroom Gravy..


  • Wheat Flour  -  1 cup or Maida (All purpose flour)
  • Salt
  • Oil  for frying
  • Water - 1/4 cup
                      Take the flour in a bowl  ,add salt & give a mix .Now add water little by little & make it to a soft dough ,knead it well ,the dough should not be too sticky or too dry  make it to a soft dough .In the mean time  heat oil in a kadai . Now knead the dough little again & make it to small balls & dip slightly in the hot oil &  roll it to a round shape ( shape is ur wish ) . Repeat the process to roll all the balls. Now put the rolled shaped poori into the hot oil , it will puff  up immediately , if not slightly pour oil over it with a spatula ,then it will swell up , flip it & cook on the other side till light brown ....Pufffy poori's are ready to taste .........


  • Mushroom - 1 cup
  • Onion - 1/2 cup
  • Tomato  - 1 small
  • GingerGarlic paste - 1/4 tsp
  • Fennel Seeds(Sombu )- 1 pinch
  • Green chilles - 2 nos
  • Chilli powder - 1/2 tsp
  • Chicken Masala - 1/4 tsp
  • Coriander leaves
  • Curry leaves - 5 to 10 nos
  • Salt to Taste

Wash & clean the mushrooms , chop it to medium pieces. Heat oil in skillet , add fennel seeds, chopped onions & sautee for just 5 mints ,then add chopped tomatoes & stir well .After 3 mins add ginger garlic paste & sautee it well.Add green chillies , chilli powder, chicken masala & stir welll until the raw smell goes . Add the sliced mushrooms to it & stir well. Add curry leaves ,salt & litte water & close it with a lid & cook for 5 to 6 mints..One of the quick & easy to cook vegie is  mushroom, so with in 15 mins this gravy is ready to eat.. .. Garnish with coriander leaves...


January 21, 2011

Karthigai Deepam & Pongal Kolam's...

Sorry guys its been very long time ,now only touching my blog ...My Karthigai Deepam celebration....My Kolam ...Which i put in the evening ,this snaps r before keeping the akal vilaku....

This is after i kept the deepam's....

Pongal Kolam's...

My simple kolam for Pongal...