Thursday, December 24, 2009


Potatoes......Who will say no to this....Kid's lovable veggie delight.......this potato curry is one of my favourite too & I learned this from one of my friend Mrs. Prabhamani. Thanks to her and I would like to share this with you all....

Potato - 1/2 kg
Big Onion - 1 No
Tomato - 1
Chilli Powder - 1 tsp
Coriander Powser - 2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp

To Grind:
Grated Coconut - 1/2 cup
Small Onion - 7-8 Nos
Jeera - 1 tsp
Curry Leaves - Few

For Tempering:
Sombu - 1 tsp
Curry Leaves - Few

  • Peel potato skin and cut it into small pieces and put in salt water and keep aside.
  • Heat a kadai with little oil and fry the ingredients given in "To Grind" till the coconut becomes golden brown.
  • Cool it and grind it to a thick paste and keep a side.
  • In a pressure pan, add little oil and then add the items given in "For Tempering" .
  • After that add cut onions and fry for few mints followed by tomatoes.
  • Leave until the tomatoes were cooked nicely.
  • Add Ginger-Garlic paste to this and fry until you get good aroma of that paste.
  • At this stage add Chilli, Coriander and turmeric powder and mix well.
  • Now add the potato pieces into this mixture wtih enough salt and water and pressure cook it.
  • Release the pressure from cooker and once the potatoes were well cooked, add the grinded thick paste and make to boil for few mints.
  • Taste it for salt and switch off the gas.

Tasty potato curry is ready to take up with Idly, Dosa, Chappatis and Curd Rice.


Thanks a lot Ms. Aruna Manikandan for sharing this award with me.

Love to share this award with my blog friends.

Wish You all Very Happy Chistmas

Wednesday, December 16, 2009


Urad Dal - 1cup
Rice Flour - 2 tsp
Onion - 1
Green Chillies - 2
Coriander leaves - few
Curry leaves - few
Salt to taste
Oil to fry

  • Soak the dal for 2 hours and grind it to a thick paste (sprinkle water while grinding).
  • Cut onion, green chillies,curry leaves & coriander leaves and mix it with the dal paste and rice flour.
  • Add enough salt in that dal mixture.
  • Heat a kadai with oil and fry this bondas till golden brown.

Hot bondas is ready to taste with coconut chutney and hot tea or coffee.

Note : You can add peppers also.

Wednesday, December 9, 2009


I am happy to see you all my blog friends after a long time with a hot, low fat, spicy, crunchy and mouth watering recipe which fits exactly for this chilly climate. Let’s taste these spicy cutlets with a hot cup of coffee. So, lets get started……….

Peas - 1 cup (soaked overnight and pressure cooked)
Boiled Potato - 2
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/2 tsp
Amchur Pwdr - 1/4 tsp
Ginger-Garlic Paster - 1/2 tsp
Bread Crumbs - 2 tsp
Salt for taste
Oil to fry

  • Mash the cooked peas and potatoes and keep a side.
  • Add the rest of the ingredients except oil and bread crumbs with the above mashed ingredients.
  • Make small balls and flatten them.
  • Roll them in bread crumbs and cook on tava with little oil.
  • Cook on both sides till it becomes crispy.

Serve hot with tomato sauce.