Tuesday, October 23

Sweet Atta Paddu

I really don’t know what to call this. I wanted to do a savory and sweet for aayutha pooja and punjabi puda inspired from dassana was the sweet I tried; but it totally took a different form later during my trial; hence I named it paddu.

Original recipe Source: vegrecipesofindia.com

1.       Wheat flour -1 cup
2.       Semolina – 2 tbsp
3.       Salt – 1 pinch
4.       Jaggery/ Sugar – ½ cup
5.       Fennel seeds – 1 tbsp
6.       Raisins – 2 tbsp
7.       Ghee – 1 tbsp
8.       Oil to fry

Step 1: Mix all ingredients from 1-7 in a bowl using water to a pakora batter consistency.

Step 2: Heat oil in the pan and spoon batter into it, few at a time.

Step 3: Alternatively you can prepare them in a kuzhiyappakal shown in the picture if you have one or use tawa to prepare them like pancakes.

Idli Batter Bonda

My granny used to prepare this instant snack when we come back from school. I don't know if she learnt this recipe from someone, but there seems a widely practiced recipe called 'punugulu' in Andhra which is the same as what my granny used to make. These are tasty, crispy and quick snacks for rainy days and unexpected guests.


1.       Idli batter – 1 cup
2.       Onion – 1 cup finely chopped
3.       Green chilies – 2 finely chopped
4.       Asafoetida – 1 pinch
5.       Baking soda – 1 pinch
6.       Salt as required
7.       Oil for deep frying


Step 1: Take idli batter in a bowl and mix with it all the ingredients except oil.
Step 2: Heat oil in a deep kadai.
Step 3: Now, either with spoon or with your hand pour around 6-8 small portions of  
           batter in hot oil and fry them on both sides until golden brown.
Step 4: Drain oil and take out the bondas and repeat until entire batter is over.
Step 5: Serve hot with green chutney or coconut chutney.

Monday, October 22

Manathakkali keerai paal kootu

Akkama, my granny used to say that this particular green vegetable is so very soothing for stomach ulcers and mouth ulcers. She had prepared it every fortnight for us when we grew up.


1.       Black nightshade leaves (Manathakkali keerai) – 1 bunch, cleaned and chopped
2.       Moong dal – ¼ cup
3.       Milk – ½ cup
4.       Rice flour – 1 tbsp
5.       Salt as per taste
6.       Sugar – ½ tsp

1.       Ghee – ½ tbsp.
2.       Pepper – ½ tsp crushed
3.       Red chili – 1 halved

Step 1: In a pan boil moong dal (It is better if you soak 15 minutes before cooking); when it is half done add green leaves to it and cover to cook.
Step 2: When it once done add milk, rice flour and stir for 2 minute until milk thickens
Step 3: Sprinkle salt, sugar, mix well and turn off heat.
Step 4: For tempering in a tadka pan, heat ghee add halved red chili, crushed pepper and empty it over the dish and serve hot with stead rice.