Soya chunks curry – For Dosa and idli


Soya chunks – 1 cup (meal maker)
Shallots – 1 cup
Tomato – 1 medium size
Coriander powder – 3 tbsp (milagu kulambu podi)
Roasted chickpeas (pottu kadalai) – 1 tsp (very little)
Fennel seeds(sombu) – 1/2 tsp (very little)
Red chilies – 2
Curry leaves – 1 twig


1. Boil water and add soya chunks to it. Turn off the heat and leave it covered for 10-15 mins.


2. Heat a pan, add 2 tbsp oil and saute the shallots. Next add roasted chickpeas and fennel seeds. Once the shallots are translucent add 3 tbsp of coriander powder and saute for a minute. Turn off the heat and let it cool.

3. Grind the shallots to paste. Add enough water.

4. Add this paste, chopped tomato and thoroughly squeezed soya chunks into a pressure cooker. Cook for 2-3 whistles.

5. Temper using mustard seeds, curry leaves and broken red chilies. Add this to the curry and let it boil for a while.


Egg Kurma and lovely chickens

Past two weeks we had our county fair and there were variety of rabbits, goats, pigs, hen and ducks. They were very different from what I’ve seen in India. My brother is very much interested in all different species of farm animals. He had few pygmy goats, budgies, cockatiel and lovely Indian Fantail pigeons back in India.




Hope you enjoyed these few snaps and here comes an easy recipe of egg kurma. Quick and easy to prepare.


Roasted chickpeas (pottu kadalai) – 2 tsp (use minimal)
grated coconut – 3/4 cup
green chilies – 2-3
coriander powder – 1 tbsp
Egg – 2-3
Onion – 1 medium size
Tomato – 1
Curry leaves
Fennel seeds
Cardamom – 1
Coconut milk – 3 tbsp (optional)



1. Grind roasted chickpeas, grated coconut, green chilies and coriander powder.

2. Heat 3 tsp of oil in a pan. Add curry leaves,fennel seeds and cardamom. Saute finely chopped onion till they get translucent.

3.Next add tomato and saute till they get mushy. After this add the ground paste. Add required amount of water and salt.

4. Cook the paste for a while and add the eggs one by one. Cover and cook in simmer. After a while stir a little without breaking the eggs. Let the eggs cook completely.

5. Once the eggs are completely cooked, add coconut milk and switch off the heat. Add cilantro on top.

Easy egg kurma ready. This goes well with idly, dosa, aappam and paratha.

Chole Bhatura

A nice excerpt.

“Some kids are there to teach you a lot of lessons. And it is okay for mothers and fathers to sometimes get upset with their kids. You don’t have to bring them up with all rosy, rosy, nicey, nicey and sweet words all the time. Then you will make them very weak.
I have seen parents who have never scolded their children. These children when they grow old, they can’t stand any criticism. A little criticism, a little disrespect from someone or a little bit of failure rattles them. They become so upset because they never experienced anything like that at home.
So at home, being upset with kids sometimes (not all the time), is like giving them a vaccination so they get stronger to the world outside home. But don’t take this as an excuse to all the time get upset with the kids, it does not work. Too much of it is also bad. If you are scolding your children every day on a routine basis, they become so thick skinned and they go all the way to the other side, which is also not good. A little dose here and there is okay.”



Maida – 2 cup (You may use all purpose flour, but i haven’t tried it)
White bread – 4 slices (Edges removed)
Milk – As required
Baking soda


1) Soak the bread slices in the milk. Combine the bread slices, milk, flour, salt and baking soda into a fine dough.

2) Roll into small pooris and deep fry.

Batura ready!! Next lets goto Chole



Chickpeas – 2 cups (Soak overnight and pressure cook 4-5 whistles with salt)
Onion – 2 large (cut one into four quarters and chop the other finely)
Tomato – 2 large
Clove – 2
Cinnamon – 2 small pieces
Bay leaves – 2
Chili powder – 1 tbs
Garam masala – 1 tsp
Tamarind – little


1) Boil some water and add onion quarters to it.Remove the cooked onions and add both the tomatoes to it.

2) Grind the cooked onion to paste and keep it aside. Similarly peel the skin off the tomato and grind to paste.

3) In a pan add some oil and saute cinnamon,cloves and bay leaves. Add one chopped onion. Saute till they get brown.

4) Add some salt.Next add ground onion, cook for a while then add ground tomato paste.

5) When the gravy thickens add chili powder and garam masala.

6) Next add very little tamarind juice.

7) Finally add the cooked chickpeas.

Mango Sambar – Easy Sambar

People who like sambar but couldn’t attempt because of its complexity in preparation , please go ahead and read this recipe. This one is for you.When you enter south India the first word you could probably hear is sambar. I haven’t seen a person who don’t like sambar. This is a very simple recipe and doesn’t involve tamarind, all you need is a raw and sour mango.

Raw mango (Don’t use ripe mango, sambar tastes good if the mango is sour)
Toor dal – 1 cup
Onion – half
Tomato – 1
Sambar powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Mustard seeds
Curry leaves
Red chilies


1) Clean the toor dal and add 2-3 cups of water in a pressure cooker.Add turmeric powder, sambar powder, chopped onion, chopped tomato and chopped mango pieces (1 inch size pieces). If the mango is not sour enough add little bit of tamarind juice in the end.

2) Pressure cook the dal to 2-3 whistles.

3) Temper the sambar using mustard seeds, curry leaves and red chilies.

Tasty sambar ready!!!
If you can make sambar easier than this please do let me know. 🙂

Black Chickpeas Curry – Karuppu Sundal Kuzhambu

This recipe had come a long way, but still had reached me without any missing links. My mom had made some special effort to get this recipe to me to update the blog…LOL. Most of the recipes in this blog were her contributions. She is of course a wonderful cook. Ok, now letz get to the recipe.


Black chickpeas – 2 cups
Shallots – 5-10 (depending on the size)
Onion – 1 medium size
Coriander seeds – 2 tbs
Cumin seeds – 1 tbs
Red chilies – 2-3
Grated Coconut – 2-3 tbs
Turmeric powder – 1/4 tsp
Tomato – 2 medium size
Curry leaves
Mustard seeds


1) Soak the chickpeas overnight and pressure cook them with salt. (3-4 whistles)

2) Heat some water in a small pan, add the shallots and turmeric powder. Cook till the shallots look transparent.(Poke a knife into the shallot and it will let you know). Drain the water after cooking.

3) Grind the following ingredients with some water – coriander seeds, cumin seeds, red chilies and coconut. Make this into a fine paste.

4) Grind the shallots as well into fine paste. Or you may add the shallots to the above paste and grind together.

5) In a pressure pan, add some oil, splutter mustard seeds, add curry leaves and onion. When the onion is well done, add some tomato. Next add the ground paste and the chickpeas. Add salt per taste. Pressure cook this mixture.(1 whistle)

6) Garnish with cilantro.

Super sundal curry ready!!

This curry goes well with chapati, rice,  idli and dosa. A very versatile curry.

Here is our backyard’s new visitor. He is Mr.Possum, oh yes the famous “Ice Age 2” figure (Crash & Eddie). Do you know that he is marsupial? It was really interesting to know him. Know more about him here.



Cauliflower Egg Bhurjee

When fall comes it brings along with it, the beautiful colors of the season.It is just amazing to see this wonderful transformation. This year there was not much rain through out our area and it is pretty sad to see the greens suffer.Here are my fall color samples…

Everyone knows the amount of cholesterol in eggs, i usually worry about this factor and want to find an option to replace this egg with something else , but may taste the same. Each time i prepare egg bhurjee, i use quite some number of eggs to make up the quantity.So here is a recipe where you have an option to prepare bhurjee with just one egg, yet you can prepare the same quantity and quality egg bhurjee.


Cauliflower – 1 medium size
Egg – 1 large size
Onion – 1 large size
Tomato – 2
Cilantro – 1 large bunch
Ginger – 1 tbs (finely grated)
Green chilies – 2-3
Chat masala powder – 1/2 tsp
Chili powder – 3/4 tsp
turmeric powder – 1/4 tsp
Tomato ketchup – 1 tbs
Salt & Oil


1) Cook the cauliflower florets in salted water till they get mushy.Remove the florets and fork them down to fine crumbles.

2) In a pan, heat up some oil and add cumin seeds and onion.Saute till the onion gets translucent, next add the grated ginger.

3) Next you shall add some chopped green chilies and finely chopped tomatoes.

4) Cook till the tomato chunks are mashed. Next add chili powder, turmeric and chat masala powder.

5) Add few shots of tomato ketchup and freshly chopped cilantro.Add salt.

6) Next add mashed cauliflower and cook till the curry get mixed into the mashed florets.

7) Now move all the curry to outer edge of the pan and create some space in the middle to cook the egg.Add the egg and mix it non-stop till it gets a grainy texture.Now mix this egg with the rest of curry.

Enjoy the cauliflower egg bhurjee, actually I’m planning to call this dish “Diet egg bhurjee” 🙂

Last week we tried one of Bobby Flay’s (Food Network Chef) recipe , grilled chicken wings, it had turned out really yumm. You too can try this.Instead of grilling you may bake the chicken wings.

Simple Black-Eyed Beans Curry

I’ve already posted a version of Black-eyed beans curry and this second version is from my sister.This dish is in our regular cuisine and is yummm….try it out.

Serves : 3-4 people


Black-eyed beans – 3/4 cup
Desiccated or Freshly grated coconut – 1/2 cup
tamarind extract – 1 cup (from small lime size ball)
Onion – 1 medium (finely chopped)
tomato – 2 (finely chopped)
Green chilies – 4
sambar powder – 1 tsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves
Salt – to taste


1) Grind coconut to fine paste.

2) Pressure cook beans with some turmeric powder until well done.Use only appropriate amount of water for cooking the beans.(2-3 whistles)

3) In a pan, splutter mustard seeds,add  fenugreek seeds, curry leaves and green chilies.Next add onion and add salt, saute till it gets translucent.

4) Add tomato and sambar powder. Cook for a minute.

5) Add tamarind extract and ground coconut paste.

6) Cook covered for few minutes and in the end add the beans.Cook covered for few more minutes and it is done.

As simple as it can get…

Apple…Apple and more apples…when you go out to a store today ,you’ll find these lovely shiny colorful fruits lying everywhere.Have you ever tried eating apples with salt and pepper??? I tried this combination for the first time during my trip to Hartford last weekend.Cut apple into small cubes, toss ’em with salt and pepper…itz different and itz tasty.This is my fav afternoon snack these days.