Tuesday, October 25, 2011

Multigrain Thattai

Wishing You All A Very Happy Deepavali

Brown Rice Flour - 1 cup
Rice Flour - 1 cup
Urad Flour - 1/4 cup
Flax Seeds - 2 TBSP
Black and White Sesame Seeds - 1 TBSP each
Coarsely Ground Peanuts - 1/4 cup
Roasted Channa Dal - 1/4 cup (chutney dal / உடைச்ச கடலை or பொட்டு கடலை)
Red Chile Pepper - 3 tsp or to taste
Butter - 2 TBSP
Asafoetida - 1 tsp
Salt - to taste
Oil - for frying


  1. In a large mixing bowl, combine all the ingredients except oil with enough water and make a soft dough.   
  2. Heat oil in a pan.
  3. Take a marble sized dough and flatten it on a plastic sheet or a zip lock bag and prick it with a fork (to prevent puffing up).  
  4. Place the flattened discs in hot oil and fry until golden brown.

தீபாவளி நல்வாழ்த்துக்கள்!

Monday, October 24, 2011

Kara Sev

Gram / Besan Flour / Kadalai Maavu - 2 1/2 cups
Rice Flour / Arisi Maavu - 1 cup
Butter - 2 TBSP
Red Chili Powder - 2 tsp or to taste
Black Pepper Powder - 2 tsp (coarsely ground)
Asafoetida - 1 tsp
Salt - to taste
Oil - for frying


  1. In a large mixing bowl combine all the ingredients except oil and mix thoroughly.
  2. Add water and make a soft dough.
  3. Heat oil in a pan and fill the murukku press with dough and press it in hot oil in circular motion.
  4. Let it cook until golden brown on one side and flip it.  Once both sides turn golden brown remove from the oil and place it on a paper towel. 
  5. Let it cool completely and store it in air tight container.

Bournvita Burfi


Rava / Sooji / Cream of Wheat - 1 cup
Warm Milk - 3 cups
Sugar - 3 cups
Bournvita - 1 cup
Ghee - 1 1/2 cups
Cardamom Powder - 1 tsp


  1. Grease a plate with some ghee and keep it aside.
  2. In a wide bottomed non-stick or stainless steel pan,  roast the rava in 1/2 cup of ghee until light golden brown.  Let it cool.
  3. Mix bournvita with some milk and make a thick paste.
  4. Combine all the ingredients with roasted rava and keep stirring until everything comes together.  It will take about 45 minutes.  
  5. Pour the mixture on a greased plate.  Let it cool for 15 minutes and cut into desired shapes.

**************** Happy Deepavali Folks ***************

Thursday, October 13, 2011

Gongura Puliyodharai - Spicy Sorrel Leaves Rice

For the paste:
Gongura / Sorrel Leaves - 2 cups (washed and dried)
Mustard Seeds - 2 tsp
Fenugreek Seeds - 1 tsp
Red Chillies - 6
Oil - 2 TBSP
For the powder:
Coriander Seeds - 2 TBSP
Sesame Seeds - 1 TBSP
Dry roast each separately and make a powder.
For tempering:
Mustard Seeds - 2tsp
Urad Dal - 2 tsp
Channa Dal - 2 tsp
Peanuts - 1/4 cup
Red Chillies - 5
Turmeric Powder - 1tsp
Tamarind Paste - 2 tsp
Asafoetida - 1tsp
Curry Leaves - few springs
Sesame Oil - 3 TBSP
Rice - 2 cups (cooked and cooled)
Salt - to taste

To make paste:
Heat 1tsp oil in a wide bottom non-stick pan, and add mustard seeds, fenugreek seeds and red chillies and fry till golden brown and keep it aside.  In the same pan heat the remaining oil and add the gongura leaves and fry until soft. Let it cool completely and grind along with the fried ingredients to a smooth paste without adding any water.

Mixing the rice:
Heat 3TBSP sesame oil in a large pan and splutter mustard seeds.
Add urad dal, channa dal, peanuts and broken red chillies and fry until golden brown.
Add asafoetida, turmeric powder and curry leaves.
Add the tamarind paste and gongura paste and fry for 5 minutes.  If needed, add more oil.
Add the coriander-sesame powder mixture and mix well.
Pour the mixture over cooled rice.  Add salt and mix thoroughly.
Let it sit for 1/2 - 1 hour before serving.