December 15, 2010

Stuffed Mushrooms

Posted in sides, snacks at 9:56 am by kalpana


  1. Italian seasoned breadcrumbs – 1 cup
  2. Grated Parmesan Cheese – 2 tablespoons
  3. Grated Mozzarella Cheese – 1 tablespoon
  4. Finely Chopped Garlic – 1/2  teaspoon
  5. Finely Chopped Green chillies – 1 teaspoon
  6. Finely Chopped Cilantro – 2 tablespoons
  7. Salt – a pinch
  8. oil – 2 tablespoons


  • Grease the baking tray with vegetable oil.
  • To make the stuffing,mix all the ingredients except mushrooms together.
  • Take the stem out of the mushrooms.
  • Run cold water over the mushrooms and clean them.
  • Pat it dry using a paper towel.
  • Take about teaspoon of the stuffing and stuff the mushroom.Don’t use too much stuffing because the mushroom shrinks while baking.
  • Arrange the mushroom in the baking tray.
  • Preheat the conventional oven to 375 deg F.
  • Bake the mushroom for 20 mins.
  • Take it out of oven ,allow it to cool and enjoy.

You are seeing stuffed mushrooms before baking.I used combination of button and baby bella mushrooms.

Current Mood – Silly

Current Song –  akkako enna…….. 🙂


November 10, 2010

Vadacurry / vadakari

Posted in Breakfast, sides at 9:31 am by kalpana

Hubby is not a big fan of this vadakari-idli combination.So , i never used to make this before.Nowadays,I have again started to make this for my son. It makes a complete healthy meal for kids.While making for kids, you might want to cut down on green chillies.When it comes to idli, each of us has a rule- hubby is happy with  sambhar,son wants sugar and i want onlyyyyy chicken curry.But i think,it is a interesting change to eat idlis with vadacurry sometimes.I made it yesterday…nobody complained 🙂


  1. Chana dal – 3/4 cup
  2. Fennel seeds – 1/4 teaspoon
  3. Mustard seeds – 1/2 teaspoon
  4. Cloves,cinnamon stick,bayleaf – 3,1,1 respectively
  5. Ginger – 1/2 inch
  6. Green chillies – 4
  7. Garlic cloves – 3
  8. Curry leaves – few
  9. Cilantro – few
  10. Tomatoes – 2
  11. Chilli powder – 1/2 teaspoon ( you can add more if you want)
  12. Turmeric powder – 1/4 teaspoon
  13. Salt – to taste
  14. Oil – 2 tablespoons


  • Soak the chana dal in water for 2 hours.
  • Grind the soaked chana dal ,fennel seeds,salt in a mixer and make a batter.It should be like idli batter.
  • Make idlis out of the batter using idli cooker.Just steam it for 7 to 10 minutes like you make idlis and keep it aside.
  • Grind ginger,garlic and green chillies to a fine paste.Chop the onions.
  • Heat oil in pan.Add the mustard seeds,cinnamon ,cloves,bayleaf .when the mustard seeds splutter,add the chopped onion and curry leaves .
  • Saute the onion for few minutes and add the ginger-garlic-chilli paste.
  • Saute for few more minutes and add the chopped tomatoes.
  • When the tomatoes are well cooked, crumble the chana dhal idlis and add it to the tomatoes.
  • Add water,chilli powder,turmeric powder ,salt and mix well.
  • Mash it with a spoon for few seconds and add some more water.
  • Let it cook for 10 minutes.
  • Turn off the heat when the vadacurry becomes thick.
  • Garnish with cilantro.
  • Serve hot with idli or dosa.

Current Mood – curious

Place : Basement  with sonny 🙂

Song – Deep peace of  the running wave to you

November 1, 2009

Kathrikai Gotsu / kotsu

Posted in Gravy, Indian Lunch, sides at 10:32 am by kalpana



  1. Indian eggplants – 8 to 10
  2. Gingelly oil – 4 tablespoons
  3. Mustard seeds – 1/2 teaspoon
  4. Urad dal – 1  teaspoon
  5. Chana dal – 1 teaspoon
  6. Curry leaves – few
  7. red chillies – 5
  8. Green chilli – 1
  9. Finely chopped Onion – 1 cup
  10. Coriander powder – 1 tablespoon
  11. Tamarind pulp – 1/2 cup
  12. Powdered Jaggery – 2 pinches.
  13. Salt to taste.


  • Brush the eggplants with oil.
  • preheat the conventional oven to 425 deg  F .Place the eggplants in a baking sheet pan and roast the eggplants for about 30 to 35 minutes.You can cook the eggplants directly on the stove top too.Either way is fine.
  • Take the roasted eggplants out of oven and allow it to cool.
  • Peel the skin ,mash it well and keep it aside.
  • Heat oil in a pan.
  • Add the mustard seeds,urad dhal ,chana dal,curry leaves ,cilantro and fry for for few seconds.
  • Add the chopped garlic,ginger,red chillies ,green chillies ,onion and saute themfor 4 to 5 minutes.
  • Add the mashed eggplants,salt,turmeric powder,tamarind paste and mix well.
  • Cook it for about 7  to 8 minutes till everything blends together.
  • Add little grated jaggery at the end to balance out all the different  flavors.Mix well and take it out of heat.
  • Serve with rice.

July 28, 2009

Mint Thogayal (chutney)

Posted in Chutney, pickle/condiments, sides at 11:56 am by kalpana



  1. Mint (pudina) – 3 1/2 cups
  2. Urad dal – 1/2 cup
  3. Garlic cloves – 3 to 4
  4. Ginger – 1/2 inch piece
  5. Green Chillies – 3
  6. Tomatoes – 2
  7. Curry leaves – 1 sprig
  8. Salt to taste
  9. Tamarind pulp – 2 teaspoons
  10. oil
  11. Mustard seeds – 1/2 teaspoon
  12. Red chillies – 2


  • Heat a teaspoon of oil in a pan.Toast the urad dal in a low flame.Take it out of heat when it turns golden brown and keep it aside.
  • Heat 3 tablespoons of oil in a pan. Add roughly chopped garlic,ginger,green chillies and saute them for a minute on medium heat.
  • Add the Mint leaves,curry leaves and saute them for few minutes.
  • Add the chopped tomatoes ,salt and saute until the tomatoes are done.
  • Grind the mint-tomato mixture,tamarind pulp, urad dal and grind them coarsely.
  • For tempering, heat oil in a pan.Add the mustard seeds.When it pops,add the redchillies and fry them.
  • Add it to the thogayal and mix well.
  • Serve it with rice ,idli or dosa.

March 30, 2009

Stuffed eggplant gravy (ennai katrikai method 2)

Posted in Gravy, sides at 9:37 am by kalpana

Okay..i admit 🙂 .This is not a traditional recipe.I was in a mood to try something new.I just tried it out with whatever i had on hand.It turned out  to be a decent  one 🙂 .



  1. Green indian eggplant – 10-12
  2. Coconut grated – 1 cup
  3. Cashews – 1/2 cup
  4. Homemade sambhar powder – 3 teaspoons
  5. Garam masala – 1/2 teaspoon
  6. Fennel seeds – 1/2 teaspoon
  7. Tomatoes -3
  8. Onion (medium size)  – 1/2
  9. Tamarind paste – 1 tablespoon
  10. Mustard seeds -1/2 teaspoon
  11. Cumin seeds – 1/2 teaspoon
  12. Salt to taste
  13. oil – 1/2 cup


  • Toast the grated coconut till it  turns to a light brown colour.
  • Toast the fennel seeds and cashews until you get nice aroma.
  • Seed the tomatoes to get rid of all the moisture from tomatoes.Reserve the seeds and pulp to add it to the gravy later.(I seeded the tomatoes just so the stuffing doesnt become too runny)
  • In a mixer, add the grated coconut,cashews,fennel seeds, salt, tomatoes,sambhar powder,garam masala  and grind them to a fine not add water.
  • Slit the brinjal lengthwise .Leave the stem to hold the brinjal together.
  • Stuff the brinjal with the stuffing and set aside.
  • Heat oil in a flat pan .Add mustard seeds ,cumin seeds,finely chopped onion,tomato seeds and pulp. saute them well.
  • Place the brinjal carefully in the oil and shallow fry them.Turn them using tongs every 4 minutes.
  • Now add the left over stuffing and little water to the brinjal.Mix them carefully and cook them for another 8-10 minutes.(At this point you have to make sure that the eggplants and the stuffing inside are thoroughly cooked in oil before adding the leftover stuffing).
  • check  if the eggplant  is  well cooked.Take it out of heat and serve.

March 23, 2009

Vaazhaipoo (Banana Flower) poriyal

Posted in sides at 10:54 am by kalpana


When my sister bought the banana flower  from an asian market near by  her house,i jumped like a little girl :).I grew up eating this poriyal but this was the first time i cooked.We didnt know how to clean and cook it, so we decided to call our eldest sister in chennai.we called her in the middle of the night… got an earful… 🙂  and finally got the recipe 🙂

Discarding the inedible parts of flower is tedious but it really is worth it. It is little time consuming to do the prep work but you can get it done while watching tv.Before  going to the recipe, Check out the pics below on how to discard the unwanted parts of flower.

  • Discard the parts that are marked ‘X’. Inside the flower,there will be several stem like structures.Discard  the one with black round head which is also the thickest of all.
  • Discard the little white thing that has the parchment paper like texture.



  • Banana Flower (1 medium)-  Cleaned and finely chopped
  • Toor dhal – 1/2 cup
  • Mustard seeds – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Garlic Cloves – 3
  • Curry leaves – 2 sprigs
  • Redchillies – 4 ( can be adjusted to taste)
  • Oil – 2 tablespoons
  • Onion -1 mediumFinely chopped
  • Salt to taste


  1. Soak the toor dhal in water for 1 hour.
  2. Heat  oil in  a pan or kadai .Add the mustard seeds.When it splutters, add the urad dhal,redchillies,garlic,curry leaves and saute them for few mins.
  3. Add the finely chopped onion and cook it until its golden brown.
  4. Add the banana flowers,toor dhal ,salt and about a cup of water.
  5. Mix well and cover it with lid.Cook on  a medium flame until its done.This may take about 15- 20 mins.
  6. Check for seasoning and take it out of heat and serve.

March 18, 2009

Chicken masala, birthday party and a thing of beauty.. :)

Posted in chicken, Indian Lunch, Non Vegetarian, sides, Uncategorized at 11:40 am by kalpana


my son has  turned one! yayyy! 🙂

It was so tempting to see the left over  Cake lay on the kitchen island . Since i am on diet 😦 , i didnt want the temptation to win over me.. so i quickly packed the leftover cake and stored it in the refrigerator (No.. i am not going to eat it ever 🙂 ).I heard someone say this -‘ A minute on the lip ,forever on the hip ‘ :).  And now this has become my slogan 🙂  . As i said, since iam on diet i am cutting back on rice. I try to make flavorful and spicy meals so that i dont miss rice that much.The following recipe is my mother’s chicken recipe.My mother though  a strict vegetarian, makes the best chicken masala  without even tasting can use chicken breasts,thighs or even drumsticks  for this  recipe.

Chicken masala


  • Chicken cut into 1 inch pieces – 1/2 pound
  • Ginger garlic paste- 1  1/4  tablespoons
  • Fennel seeds – 1/2 teaspoon
  • Whole pepper corns – 3/4 teaspoon
  • Cinnamon ,cloves,bayleaf – 1 stick,4,1 respectively
  • onion finely chopped – 1 cup
  • Tomatoes – 4
  • Chilly powder – 2 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Dhania powder (coriander seeds) – 3 teaspoons
  • Garam masala powder – 1/2 teaspoon
  • Tamarind paste –  2 teaspoons (can be adjusted to taste)
  • Curry leaves – 2 sprigs
  • Cilantro to garnish
  • oil – 3 tablespoons


  1. Heat oil in  a pan.Add the fennel seeds,Bay leaf,cloves,cinnamon sticks,curry leaves and pepper corns.fry them on medium flame.Pepper corns may burst .watch out for it and stay away 🙂
  2. Add the finely chopped onions and cook it till it turns golden brown.
  3. Add the ginger- garlic paste and saute them until you get rid of raw smell .
  4. Add the finely chopped tomatoes and cook till they are well done.
  5. Add the chilli powder,turmeric powder,salt,dhania powder and cook them for a min.
  6. Add the chicken pieces and a little water to it.Mix well,cover it with lid and cook well on medium flame until the chicken is well done.Add the tamarind paste and cook for 3-5 minutes.
  7. Garnish with cilantro and serve it with rice.


My hubby surprised me with a chocolate fondue on valentine’s day.It tasted scrumptiousssssss  though he scorched it  a little bit :).I made the strawberry hearts for him.These two looked too pretty to eat….so we just left it and had the rest :).


February 3, 2009

Paneer Stir fry

Posted in sides at 3:19 pm by messycooks


  • Panner – 2 cups
  • Finely chopped ginger and garlic – 1 teaspoon
  • Green Chillies slit lengthwise – 3 (Add less if you want it less spicy)
  • Finely chopped Shallots – 3
  • Soy sauce – a dash
  • Corn Flour – 1 tablespoon
  • Paprika or red chilli powder  – 1/4 teaspoon.
  • Salt to taste
  • Cilantro to garnish
  • Vegetable oil


  1. Sprinkle some water to corn flour,paprika,salt and form a  paste.
  2. Coat the paneer and shallow fry the paneer in vegetable oil.
  3. Heat about a tablespoon of oil in a pan.Add finely chopped ginger,garlic,green chillies,shallots ,little salt and saute for few minutes.Do this in high flame but be careful not to burn the ingredients.
  4. Add the paneer cubes and mix it well.
  5. Add the soy sauce and mix it well.
  6. Garnish with cilantro and serve.

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