Just to share with you.....

Opputu which is also known as Poli among many people is like a different kind of stuffed sweet chappathi made of maida /all purpose flour.

Like stuffed chappathi

flatten using hand


1. Channa dal - 200g

2. Jaggery - 1 cup (Powder it and keep)

3. Maida/All purpose flour - 2 cups

4. Oil and Salt as needed


1. Pressure cook Dal for 4 to 5 whistels.Dal has to be well cooked.

2. When cooker is cool open and drain the water from dal. Switch on the stove again and add jaggery .Mix and mash well with spoon .

If you are not able to mash well grind it and keep but remember that it should not be watery. If it is watery make it thick by heating and stirring in low heat for a little while.

3. Add a pinch of salt to maida and knead it smoothly.

4. Make gooseberry sized balls with dough and roll that into chappathi keep the stuffing inside again fully close it and roll it again into chappthi . To get idea idea see stuffed chappathi

Make a chappathi with dough. Keep enough stuffing inside.Close it by pulling the edges together and press it with hand /palm to make it flat.

5. Heat a griddle, put the poli and add ghee or oil and cook both sides.


If you feel bored to cook dal or you want poli in a different way ,then fry shredded coconut (what you will get in Indian stores) and jaggery together bu sprinkling few drops of water and use that as stuffing.


Just to share with you........

I don't know anything about peerkankai chutney.I didn't even heard of that . My Brother was working in Bangalore 6 years back.He was staying with his friends. I heard from him that one of his friend makes chutney with peerkangai (may be Jothi anna or Krish anna ) . That time roughly he told abt this chutney to mom.I am not sure now my brother remembers this or not. My mom used to make this and from her I learnt this. when you are making peerkankai poriyal that time you can make another dish with same peerkankai. This chutney goes with Rice.

Also I heard that for vegetables and fruits most of the nutrients are present in the layer where the skin is touching with flesh portion . So whenever possible try to use the skin.For fancy sake don't peel and throw away.If you are doing so you are throwing away the nurtients .




1. Grated or peeled the outer layer (which you consider as waste) of peerkankai. (Remaining asusual use for making poriyal)

2. Green chillies - 4 to 5

3. Coconut grated - 2 to 3 tsps

4. Tamarind - very little (paste means 1/2 to 1 tsp)

5. Salt and oil as needed.

6. Onion very little may be half onion.


1. Wash the Peerkankai skin well and cut into pieces so that it makes you easy to fry and grind.

2. Heat 3 spoons of oil in kadai and fry Peerkankai skin, onion, chilllies, tamarind and cocount for 5 minutes till all gets fried well and smell goes away.

3. Add salt to taste and grind the fried things well. Your chutney is ready to go with Rice.



Hope you may be aware of making chutneys with vegetables like Cabbage,Raddish etc. Among all those my favourite is beetroot chutney. This chutney goes well with Rice. You can eat with Idli's and dosa's too. My mom used to make this. This is very simple one.


1. Medium sized beetroot -1

2. Hot red chillies - 4 to 5

3. Coconut grated - 3 to 4 tsps

4. Tamarind - very little (paste means 1/2 to 1 tsp)

5. Salt and oil as needed.


1. Peel beetroot and wash it and cut into pieces so that it makes you easy to grind.

2. Heat 3 spoons of oil in kadai and fry beetroot ,redchilllies,tamarind and cocount for 5 minutes till beetroot gets fried well.

3. Add salt to taste and grind the fried things well. Your chutney is ready.



Just to share with you.....

Hope you all have enjoyed Pongal (The Harvest Festival). This year we celebrated our Pongal with our friends.I am happy since I got Sugarcane too this year in Grandmart.Here is how I will make Sweet / Sarkarai Pongal. I did celebrate Harvest festival of America (Thanks giving too) this year.That day we had Turkey feast.

Sweet/Sarkarai pongal is in bowl


1. Raw rice - 1cup

2. Moong dhal - 1/2 cup

3. Vellam /jaggery (powder it) -1 cup

4. Cashewnuts as needed (atleast 2 tsp)

5. Ghee/oil - 5 tsp

6. Dry grapes/Raisins -10


1. Cook and dhal together in Pressure cooker with 4 cups of water atleast for 5 whistles.

2. When it is done leave for 5 mins till steam goes away.In the mean time heat 50 ml of water
in one pan and add Jaggerry powder and melt it.

3.Open the Pressure cooker when it cooled completely.Add the melted jaggery into it.
switch on the gas stove keep in low flame for 5 mins .Stir well so that melted jagerry gets mixed well.

4.Side by side heat ghee in kadai and fry cashewnuts and dry grapes/Raisins if it is done add to Pongal rice.

5.Now your Pongal is ready for serving.


If you don't have jaggery then try this with Brown sugar. In that case no need to melt sugar
directly you can add the powder into the cooked rice.



In Tamilnadu Ven Pongal is treated as tiffin Item (especially for breakfast ,also one of the item in small occassions)Ven pongal and Urudal vada are very good combination.



1. Raw rice - 1cup

2. Moong dhal - 1/2 cup

For Sauting

1. Curry leaves as needed

2. Whole black pepper - 1tsp

3. Jeera - 1 tsp

4. Ginger finely chopped - 1/2 tsp

5. Cashnewnuts as needed

6. Ghee/oil - 5 tsp


1. Cook and dhal together in Pressure cooker by adding little salt and 4 cups of water atleast for 5 whistles.

2. Heat 3 tsp kadai and pour oil/ghee.

3. Saute curry leaves,pepper,jeera & ginger and add to cooked rice.

4. Fry the cashewnuts in 2 tsp of ghee/oil and add to rice.

5. Serve with Coconut chutney and Moong dhal sambar.



Just to Share with you.....

After I met my friend Maitri I got chance to eat and learn many North Indian Items. She used to make north Indian items really really good .If she makes stuffed paratha all will be like asthough she has made using mould. I mean the size and thickness remains same for all. She used to make like chappathi and keep stuffing in the centre and roll back into round shape the she will start pressing that to make like chappathi's .I tried many times but my fillings always came out and the edges won't be that good so I started making one small chappathi then used to keep the stuffing then close that with another chappathi the pull out the edges properly and press it to get paratha's done properly.Now my paratha's look likes her parathas but roling done in a indirect way.


For Paratha

1. Wheat flour - 2 cups

2. Curd(optional)- 2 tsp

3. salt little

For stuffing

1.Potato /Alu - 2 ( medium size)

2. Onion - 1 small size

3. Jeera - 1 tsp

4. Garam masala -1/2 tsp

5. Turmeric powder - 1/2 tsp

6. Chilli powder - 1/2 tsp

7. Corriander powder -1/2 tsp

8. Oil ,curry leaves and salt as needed

Stuffing Preparation

1. Boil the potatoes ,peel the skin and mash it well.

2. Heat one tsp of oil in kadai and saute jeera

3. Then add cutted curry leaves and finely chopped onions

4. Add Garam masala,turmeric powder,chilli powder and corriander powder and mashed potatoes and mix all together well.

5. Fry for 5 mins and keep aside this stuffing

Paratha Preparation

1.Mix wheat flour,salt ,curd and water and make a dough like chappathi dough consistency. D
on't make the dough rough and tough.


Take little dough make a small ball press and make small chappathi and keep enough stuffing on the top of it.


Close it with another small chappathi.


Pull both chappathi's edges together wherver needed and press with your palm so that it looks like one chappathi.Then press it with roller to make desired size chappathi.while pressing start from the middle and press slowly by rolling so that stuffing spreads equally in all the places.

Step 4:
Heat the tava and put the paratha on the tava cook till both sides are golden brown by flipping the both sides.

Step 5:

Serve your paratha with hot pickle.



Just to share with you....

Spinach is nothing but what we call as Palak. Greens are very very good for health. In Tamilnadu especially in villages people used (kadaiyarathu) to mash whichever eatable greens available. They used to cook in clay pots(manchatti) which gives a real good taste.I took that recipe as base and used to make my spincah in microwave. Since spinach bundle sizes may differ I am giving you only the ingredients and the way to make it. Also the time you are keeping in microwave deponds on the power of the microwave.



1. Spinach

2. Onions(cutted aproximately handful)

3. Green chillies (indian chillies 4 approx)

4. Salt as needed


1. Wash spinach leaves and drain water.

2. In a mocrowave safe bowl put spinach leaves,onions,chillies,salt and 1/4 glass water.

3. Keep this in microwave for 5 mins.

4. Mash this or grinds this and have with rice.


You can flatter mustard seeds in coconut oil and add to the grinded spinach.


After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.

Put two to three cloves in the container or jar of sugar to keep the ants at bay.

Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.

Dry fifty grams of mint leaves, powder them and add to ten kilograms of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavour to the rice when cooked.

Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.

Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.

Coriander leaves will stay fresh if placed in a polythene bag and stored in the fridge.

If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days. Storing flour in an airtight container and refrigerating it doubles their storage time.

Put two to three cloves in the sugar to keep ants at bay. To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.
While storing green chillies, remove the stems. This will help the chilies to stay fresh for a longer time.

Potatoes rot quickly if stored near onions therefore store them separately.

Store eggs in a carton and place in the refrigerator itself rather than on the door.

Stale bread should not be discarded, instead toast the bread and powder it in a mixer. Store these breadcrumbs in an airtight container. It can be used for coating food items that are deep-fried to give a crisp outer covering.

To make vinegar last twice as much, divide the vinegar in two bottles and add water, which has been boiled. After a week it will come up to full strength again.

To ripen bananas quickly keep them wrapped in a paper bag in a dark place.

When putting meat joint in the fridge cover it with foil to prevent it from drying.

Sandwiches will keep fresh and moist if put in a polyethylene bag or wrapped in waxed paper or in aluminum foil.

Fresh yeast should be stored in the refrigerator or should be frozen or else it will lose its effectiveness with age.

Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.

If fish is to be stored for more than a day, clean it thoroughly, rub it with salt and turmeric powder before freezing. You can also use vinegar if you like its flavour.

Mix in fifteen to twenty cloves with every kilogram of dal while storing to prevent it from being attacked by insects. The same cloves can be reused.

When chilling puddings in the refrigerator, cover the containers with cling film or plastic sheet to protect from water and crystal formation in the dish.

Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.

Cut off the roots and pack fresh coriander leaves in two to three sheets of newspaper and refrigerate. In this way they remain fresh upto a week or two.

If instant coffee kept in a bottle hardens due to humidity, pour some hot water to dissolve it. Cool and refrigerate. Use as desired but not keep for too many weeks, as it may ferment.

To prevent insects from forming in plain flour store it in clean zip lock bags in a refrigerator. This way the flour will stay fresh much longer.

To retain the crispiness of leftover fried poppadums while refrigerating, keep them in a plastic polythene bag.

To increase the shelf life of dry masalas store them in airtight containers with a cube of asafoetida.

Add a teaspoon of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make them last longer and taste fresher.

Keep roasted chapattis wrapped in a cloth in a closed container. This will help keep them from sweating or getting soggy or getting dry. They will remain soft for a long time.

One may cut and keep vegetables, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.

Wrap half-cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer.

Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.

To keep carrots fresh for longer, cut the tops off and place them in a plastic bag in the vegetable crisper of the refrigerator.

Fresh soft dates should be kept in plastic bags in the refrigerator. They will keep fresh for weeks.

Put leftover soup or soup stock in ice cube trays and freeze. The frozen soup cubes can be wrapped and stored in the freezer. This makes it possible to serve small amounts of soup or use the entire batch for another meal.
A pinch of salt added to ginger-garlic paste will help increase its shelf life though it should be stored in the refrigerator. Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong smelling foods.

If leaving white sauce to stand for an hour or two, spread melted butter on the surface so that it forms a thin film thereby preventing formation of skin.

To prevent fresh coconut milk from turning rancid add a pinch of salt to it. This will help preserve it for a few hours. Store leftover fried papads in a polythene bag. They will remain crisp.

To increase shelf life of coffee powder, store it in an air-tight container and place it in the refrigerator.

To keep cottage cheese fresh, wrap it in a muslin cloth that has been dipped in lemon water.For a sweet and spicy flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.

You can use the leftover royal icing to pipe clusters and stars. Put them on a sheet of waxed paper to dry and then store them for use when required.

Do not waste egg whites if you have recipes which call for yolks only. They freeze very well and can be stored in batches of 3 or 4 egg whites at a time. In fact when thawed, frozen egg whites make much better foam.

If leaving white sauce to stand for an hour or two, rub the surface of the sauce with a lump of butter so that it melts to form a thin coating.

Fresh coconut milk turns rancid fairly quickly, to prevent this, add a pinch of salt to the coconut milk to help preserve for a few hours.

Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.

Lemon halves shrivel in the fridge when unused. Hence freeze them in polyethylene bags so that they are handy for making cold drinks whenever the need arises.

The egg shell is covered with a protective coating that aids in maintaining the freshness of the egg by covering the many small holes in the shell, if this mucin layer is removed by washing or buffing, the holes are exposed for bacterial penetration and dehydration, thus hastening deterioration of quality. So don’t wash the eggs for storing.

An open packet of tomato puree may get a mould or fungus. To store the puree for longer, pour it into an ice tray and freeze. This serves the dual purpose of storing as well as, a few cubes can be removed at a time as required.
Freshly cut fruits can be kept for a longer period by adding a little limejuice or a small dose of vitamin C tablet.

Tomatoes can be kept longer if kept in the freezer, this also helps, when the skins of the tomatoes have to be peeled, as it comes off naturally when the tomatoes thaw.

All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.
Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.

When storing cheese in the fridge remove from tin, wrap in cellophane or foil and place in covered container to prevent it from hardening.
Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.

Cheese will stay fresh longer if wrapped in Clingfilm once seal is broken. Take care to refrigerate
in the chiller tray section of the fridge to keep it good for days.

Olive oil oxidizes easily, which results in the loss of its delicate flavours. It should therefore be stored in tinted glass bottles or in tins or cans to protect it from light and air.
Make crumbs of day old chapatis, dry for two to three hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for four to five days in refrigerator.

Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.



Just to share with you....

I have read carrot halwa recipe in so many places and tried out all. Among all this recipe is my favourite and is really good. Now I am following only this way to make carrot halwa.


1. Carrots - 1 lb

2. Milk - 1 cup

3. Sugar - 1 cup

4. Ghee - 3 tsp

5. Cashew nuts for garnishing

6. Raisins(Dry grapes/ munthiri) for garnishing


1. Peel the carrots and grate them.

2. Soak the grated carrots in the milk and pressure cook.

3. Heat sugar and ghee in a non stick pan.

4. Add the pressure cooked carrots and milk. Stir well.

5. Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil together.

6. When the milk condenses and the halwa begins to thicken, remove from flame.

7. Garnish with cashews and raisins roasted in ghee.

Alternate method

1. Chop carrots into small cubes and pressure cook in milk.

2. Grind this pressure cooked carrots(with milk) into a smooth paste.

3. Proceed like the first method from step 3 onwards.



Just to share with you....

Though there are some many variety of brinjals (japanese egg plant,chineese egg plant,italian egg plant etc are available in US) are available and with which we can many variaty of curries.My favourite curry is Enna Kathirikai Koulubu /Molusu Kathirikai /Whole bringal kolumbu. This is made with Indian egg palnt which we call as Brinjal in english and katharikai in Tamil. This is a kind of Puli kolumbu but with little masala.To make this recipe you need very tender small brinjals which will really make your mouth watering.

Slitted Kathiriaki

Enna Kathirikai kolumbu


1. Brinjal the small - 4

2. Small size onion - 1 (cutted)

3. Mustard seeds - 1/2 tsp

4. Curry leaves - as needed

5. Oil,salt - as needed

6. chilli powder -1 tsp (optional)

7. Tamaraind thick watery paste -2 tsp

For Paste

1. Small onion - 1

2. Channa dal /Kadala paruppu - 1 tsp

3. Urudal - 1 tsp

4. Corriander seeds - 1 tsp

5. Red chillies - 4

6. Coconut -3 tsp

7. little salt

8. Turmeric powder - 1/2 tsp


1. Slit the brinjal into 4 with out separating the pieces and with the stalk on.

2. In kadai pour 1 tsp oil and fry the ingredients listed for paste for 3 mins and grind that in to fine paste adding water.

3. Pour 4 tsp of oil in kadai once itz hot flatter mustard seeds and curry leaves.

4. Fry onion for 2 mins.

5. Fill the grinded paste inside brinjal as much as you can and put in kadai

6. Fry the brinjals till the outlayer is done and it starts shrinking

7. Add the remaining paste into kadai .Add chilli powder if you want and add water .

8. When bringal is cooked add tamarind paste/tamarind water.

9. Cook until the raw smell goes away and gravy thickens and also the oil seperates on top.