Yam (Karunai Kizhangu, Kanda Gadda) Fry

After a long time, I thought of having water rice called Kanji. So something needed as side right? We made this simple recipe which is yummy as well as simple. Try this fry friends.


Yam - 2
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Turmeric powder - ½ tbsp
Red chilli powder - ½ tbsp
Coriander powder - ½ tbsp
Black Pepper powder - 1 tbsp
Curry leaves - 1 leaflet
Coriander leaves for garnishing
Salt for taste
Oil for seasoning


Peel the skin out from yam and cut into small cubes.
Cook the yam cubes with turmeric powder and little bit of salt. Filter out the water.

Heat 3 tbsp of oil in a pan and add mustard seeds and urad dal.
Once mustard seeds start spluttering, add curry leaves.
Now add cooked yam and stir it gently without breaking the yam cubes.
Add chilli, coriander, black pepper powder. Stir it gently.
Cook this for two minutes without adding water.
Finally, garnish with coriander leaves. Now Yam fry is ready to serve.
Try and post your comments and suggestions

Bangaluru Bisibelebath recipe

Bisibelebath ( Bisi bele bath - Hot lentil rice) is a Karnataka special recipe which is available in most of the restaurants cheap. It is one of the mouth watering dish. Nowadays ready made bisibelebath powder available in the market. However , the real taste we can get it only if we make fresh powder on time. Papad is well combination with this recipe. Now, lets see how we can make it this wonderful dish.


Tamarind - 1 gooseberry size
Cooked rice - 2 cup
Toor dal - 1 ½ cup
Brinjal - 2
Beans - 5 to 8
carrot - 2
Green pees - ½ cup (You can use vegetables available with you)
Onion and tomato - each 1 (Optional)
Chana dal - 2 tbsp
Urad dal - 2 tbsp
Coriander seeds - 2tbsp
Cumin seeds - ½ tbsp
Cinnamon Stick - 3 pieces
Cloves - 3
Cardamon pods - 2
Nutmeg powder - ¼ tbsp
Mustard seeds - 2 tbsp
Poppy seeds - 1 tbsp
Pepper corns - ¾ tbsp
Dry Red chilli - 6 to 8
Fenugreek seeds - ½ tbsp
Asafoetida powder  -1 tbsp
Turmeric powder - 1/2 tbsp
Marati Mokku - 4 (Optional)
Curry leaves - 1 spring
Ghee for all seasonings
Salt as required
Grated coconut - ½ cup (Optional)


Cook rice in a pressure cooker and cool down in a bowl.
Soak tamarind in a bowl with ½ cup of warm water.
Pressure cook the Toor dal in a cooker along with ¼ tbsp of turmeric powder and cool down.
Add all vegetables in a pan and cook for 5 minutes except tomato and onion.

Meanwhile, Dry roast Chana dal and Urad dal together in a pan and take out in a bowl.

Then add ½ tbsp of ghee in a pan. Once ghee melted add spices coriander seeds, Cumin seeds, Cinnamon Stick, Cloves, Cardamon sticks, Nutmeg powder, 1 tbsp of mustard seeds, poppy seeds, pepper corns, dry red chilli, marati mokku till golden brown and flavor starts out.
Now switch off the flame and add ½ tbsp of asafoetida and fenugreek seeds and cool down.
Once the roasted spices cool down make it to smooth powder along with roasted chana, urad dal. Do not add water while making powder.
Now all the parts are ready to combine together.
Heat ½ tbsp of ghee in a pan. Once ghee melted add mustard seeds and ½ tbsp of asafoetida powder. Once mustard seeds start spluttering add curry leaves.
Add onion and tomato. Cook it until the tomato become mushy (This step is optional)
Then, extract the turmeric pulp and add it. Add cooked vegetables with the water used for cooking. Then ground bisibelabath powder. Then cooked rice. Stir it all together and cook for 3 to 4 minutes along with 3 tbsp of salt.

Meanwhile, dry roast the grated coconut in a pan and make it to coarse powder.
After 3 to 4 minutes, add ground coconut powder with bisibelabath.
Add 1 tbsp of ghee on top for extra flavor.
Finally garnish with coriander leaves.
Now mouth watering bisibelabath is ready to serve. Serve with papad.
Try and share your comments and suggestions.

Peanut/Verkadalai/Groundnut Curry

Peanut/Ground nut/ Verkadalai is the best among all other nuts and sesame oil is best for health. You would see the local sellers sell peanut at the bus stops, signal stops, trains, etc in India. The reason behind is the peanut has the capacity of controlling hungry and good for health. This selling being followed from our ancestor periods. May be we forgot about these healthy snacks after packed snacks. Ok, coming to the point. If you dont have vegetable available in your house, dont get panic. Try this peanut curry.


Peanuts - 1 cup
Onion - 1
Tomato - 1
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ¼ tbsp
Oil for seasoning
Salt for taste
Curry leaves for garnishing


Dry roast the peanuts in a pan till it turns into slight brown and cool down.
Once it cool down make it to coarse powder.
Heat 2 tbsp of oil in a pan and add mustard seed and urad dal.
Once mustard starts spluttering, add chopped onion and stir it.
Add ginger garlic paste and stir it. Let it cook till onion gets translucent.

Add tomato, red chilli powder, coriander powder, turmeric powder and cook till tomato mushy. Stir it occasionally.

Add a cup of water and close the lid. Let it cook for 4 minutes.

Now add ground peanut powder and stir it. Close the lid and cook for another 4 minutes. Peanut will ooze out some oil and it come over the curry. That's the right time to turn of the flame.
Garnish with curry leaves. Now peanut is ready to serve with rice, chappathi, dosa, idli,etc..
Try and post your comments and suggestions.

Idli/Dosa Batter

No one says no to Idli recipe. If you enter any of the restaurants in Tamilnadu the first recipe in menu card/board will be Idli. People most expectation from the Idli is that it should be very soft. To make the soft idli's restaurants followed few additional ingredients from a few years back. Some used to any one of the cooked rice, puffed rice, unskinned cluster beans, baking soda, etc. But the traditional way of making idli is with just three ingredients rice, skin removed black gram(urad dal), little fenugreek seeds and the batter will be made using the stone grinder (Attukkal). Idli is very good for health because the batter is fermented with useful bacteria. Ok, let's prepare the batter for Idli/Dosa.


Idli Rice - 4 cup
Urad dal - 1 cup
Fenugreek seeds - 2 tbsp


Mix all the ingredients together and wash two to three times to remove the outside starch.

Add enough water such way that ingredients completely immersed. Soak this mix for 6 to 7 hours.
Remove the excess water after 7 hours then add into running wet grinder spoon by spoon(large spoon called Karandi). Add water also gradually. Running grinder is needed to maintain your grinder for longer life). If your quantity is very less, you can use your mixer grinder as well for just 5 minutes
Close the wet grinder and for let it run for 15 to 20 minutes to make the batter. Often just swipe the sides of the grinder vessel using a spatula to make sure all the grains remains not sticky.

After 20 minutes, transfer the batter into a bowl(Aluminum vessel is preferred). You can use your spatula to transfer. Using clean hand also absolutely fine since your palm itself has lot medicinal benefits. Use little bit big size bowl since the batter will rise during fermentation.
Close the bowl for 8 hours for fermentation.
After 8 hours just add salt as required and make Idli.
If you want to make dosa, just add little bit water to release thick consistency of the batter and make dosa.
It's easy friends. Try at your home and post your commands and suggestions.

Banana Leaf - Tamilians Traditional and Scientific Catering method

When we walked around the market at journal square (Spanish market), I have found the banana leaf 
and remembered the way we eat in our garden using Banana leaf during my childhood days.
So I thought to write this for you. We have moved away from traditional culture and forgot the natural
benefits. That's the reason we are not strength enough and now we are searching healthy life from
jogging and Yoga. Yes, traditional food and traditional method are a little time consuming but we get longer life.

1. Salt
2. Pickles
3. Chutney Powder
4. Green Gram Salad
5. Bengal Gram Salad
6. Coconut Chutney
7. Fogath Made from Beans
8. Jack Fruit Fogath
9. Lemon Rice
10. Papad
11. Crispies
12. Steamed Rice Cake
13. Rice
14. Dal
15. Raitha
16. Rasam
17. Black Gram Paste Fried Cake - Vada
18. Brinjal Pakoda
19. Sweet And Sour Gravy
20. Vegetable Fry
21. Vegetable Mix
22. Ladies Finger Pakoda
23. Brinjal Sambar
24. Sweet
25. Masala vada Curry
26. Sweet Coconut Chapati
27. Vegetable Upma
28. Sour Ginger Gravy
29. Payasam Sweet
30. Curds
31. Butter Milk

Salt is distanced from the hand so that it will not mix with food easily.
Sweet is very near by if we tasted chili or salt accidentally.
In the middle staple food rice. Around the rice, Curry, Fries, Baked, Stir fry, pickles and Lemon rice
which we have to take very less.

Snack items which need to eat less, placed at the end to keep us healthy.
Science followed from Several thousand years ago:
First lentil and ghee ( Easily digestible items and it makes enzymes in Esophagus to accept all kind of
food. Then Sambar( tasty and it caress Esophagus), after that Rasam ( It will make sure all the food
digested), then buttermilk ( it reduce the heat produced by the full meal).

Banana Leaf Food :
Banana Leaf has an important role in the culture of the Tamil's. Any of the auspicious days,
Tamilian make Aquarius with rice on top of the banana leaf and coconut will be placed at the center
of the Aquarius. It is being followed now.

We all know that what all are the benefits we are getting from the banana tree. we meet a lot of needs
from the banana leaf. Let's see the greatness of banana leaf now.

We usually grow the banana tree, If we have a courtyard in our home. Because it can grow in any place.
Also whenever we need leaf we can get it. Also during fasting days we no need to search banana leaf.
Also, we can get banana fruit, banana stem, banana root. Since it has a lot of benefits, we generally
grow more banana trees.

Whenever we tell Banana leaf, the first thing we get in mind is a meal. We're using this from
traditional days. If we consume food using banana leaf, we will get a good life. Serving food in banana
leaf is the Tamil's culture of our hospitality.

When we serve hot foods in banana leaf, it will make a kind of smell. This smell will stimulate hungry
for everyone. That's the reason we are having food in banana leaf.

People who recovered from fire accident and fire burn can be laid on the banana leaf. Banana leaf's
natural capacity will avoid the irritation. A band-aid with banana leaf mixing with a little oil on the
wound will cure in just four days.

If you continue to eat the food in banana leaf , skin will glow. We will get a healthy life. Sloth, Fatigue,
tiredness will be avoided. Bile will be removed. Banana leaf is a disinfectant. It will helpful to kill the
destructive viruses if any from food. So it is helping for long healthy life. Chlorophyll available on top
of a leaf will cure ulcer and very helpful for digestion. It will stimulate the hungry.

Officers, employees, and workers can carry lunch in banana leaf. Food will remain intact without spoil.
It's best to give food in banana leaf for Children, students lunch.

Banan leaf being used and very helpful for Banquet housing, public ceremonies, serving free food
ceremonies. It is use and through, easy and cheap and best.

So, Get to know the use of banana leaf and important.

Banana Flower/Vazhaipoo Vada

Banana flower speciality is its astringent taste. Vegetables with this taste are rare. An Astringent will play a vital role in producing and cleansing the blood. Especially this banana flower very helpfully for women during their menstrual cycle. It will avoid loss of blood. For men, it will helpful for increase masculinity. For kids, it is a gods boon. Though it requires little more effort to cleaning, it has lots of benefits. Consume at least once in a week if you have an option of getting this flower. Let's make Banana flower Vada.


Banana flower - 1
Chana dal/Split chick pea - 250 gm
Green chilli - 8
Dry red chilli -3 (I didn't use since my guests are American to avoid spice)
Fennel seeds - 1 tbsp
Coriander leaves - a handful
Chopped ginger - 2 inch
Oil for deep fry
Salt as required


Soak the chana dal for two hours.
Clean the banana flower and chop it. Below recipe link has the procedure to clean
Add chopped banana flower in a pan and cook for ¾.
In parallel, drain the water from soaked chana dal and grind coarse with green chilli, red chilli, fennel seeds, salt.
Now drain the water from the cooked banana flower. Add a handful of chopped coriander leaves, chopped ginger with it.

Add ground chana dal and mix it all together.
Heat oil in a pan. Once oil hot enough, deep fry carefully Vada's batch by batch.
Now vada is ready to serve. Try with coconut chutney.
Try at your home and post your comments and suggestions.