Oct 25, 2011


Carrot - 6
Sugar - 2 cups
Ghee - 3tbs
Milk - 1/2ltr
Raisins, Pista,Kaju - As desired.

1. Clean the carrots well and grate them.
2. In a heavy bottom pan boil the milk.
3. Once they start boiling add the carrots and cook them.
4. Keep stirring occasionaly.
5. Make sure the milk evaporates fully and gels well with the carrot.
6. Now add the sugar and stir well.
7. Once the sugar melts on to carrot keep stirring.
8. Add elaichi powder.
9. Make sure it doesnt catch to the pan so add ghee at proper intervals.
10. Keep stirring once you find the sugar mixed well with carrot and the halwa starts seperating the ghee from itself.
11. Its the correct time to pour it on to the container.
12. Decorate with nuts and serve hot or cold.


Badam/Almonds - 200gms
Sugar free substitute - 3tbs
Elaichi/Elakai/Cardamom powder - 1/2tps
Badam Essence - 2 drops (Optional)
Ghee - 6tbs
Water - 4 cups

1. Before starting to prepare for the halwa. Boil 2 cups of water and soak the badams for 2hr.
2. After 1hr peel off the skin and dry grind them into semi solid paste.
3. In a heavy bottom pan add the remaining 2 cups of water and add sugar substitute.
4. Bring the syrup to boil till it has the pasty consistency. Beware of not bringing it to string consistency.
5. Now add the Badam paste and stir well.
6. Keep stirring. Add Badam essence and elaichi powder.
7. You can add colour to it. I have added lemon yellow colour for a pleasent look.
8. Keep stirring as the mixture starts thickening keep adding ghee.
9. Be careful as they spill outside while boiling.
10. Keep on stiring and add ghee whenever it gets stuck on to the pan.
11. Grease a plate with ghee.
12. When the Badam mixture comes to a ball consistency. When the whole mixture doesnt stick the pan it means ite done to pour on to the plate.
13. Now pour the same to the plate and spread fast.
14. Decorate with your prefered nuts.
Keep it in a cool dry place to get set.


Rice Flour/Arisi Mav/Chawal ka atta - 2 cups
(Make sure the rice is soaked drained, then dried and ground. If not you can used refined rice flour. Or else please dry roast the rice flour)
Ulatham Parupu/Urad dhal - 1cup
Gram dhal- 2oogms
Asafatida - 1tbs
Jeera powder - 1tbs (You can also use whole jeera. But, adding powder would be easy to fry and avoid any burst during frying)
White butter - 100gms
Water - 2cups
Refined oil - to fry (250ltr)

1. Dry roast the rice flour and keep aside. Do not make them brown.
2. Now dry raost the urad dhal without making them brown.
3. Once the urad is cool grind them in a mixture.
4. Dry grind the gram dhal too.
5. Now in a bowl mix all the flour, slat, jeera powder, asafatida and seive well.
6. If you have still more amount of broken uradh dhall again grind them seive them.
7. Seive powder must be fine.
8. To it add the white butter and mix well.
9. Now add the water and make dough but not very tight.

10. Heat oil in a medium sized pan. Do not have an heavy bottom pan.
11. Grease the moulds. Take the mould plate which has 3 big holes in them and place inside the mould shell.
12. Now touching water make a cylindrical shape of dough and fill the mould.
13. Gently press and see with the upper another mould to check that the dough comes out smoothly.
14. If it is bit hard to comes. Sprinkle water again to the dough and stuff again.
15. Now on to a spatualla on the cooking platform.
16. Turn the spatulla and in clockwise motion gently press the mould so that the dough comes out and forms a irregular circle .

17. Turn the spatulla on to the hot oil slowly from the side of the pan.
18. Do not put from very high as the oil might spill.
19. Lower the flame and again do the procedure and make circular thenkuzals and put it on to the oil and raise the flame.
20. After 1 min turn one by one.

21. You may see bubbles reseeeding that is the correct time to drain the Thenkuzals.
22. Repeat the same process. Each time you fill in the dough sprinkle bit water and stuff the mxiture to the mould.

Store the Thenkuzals in an air tight container. It can be stored for month a month.

Oct 24, 2011



Baking Soda - 1/2 tbs
Curd/Yougurt/Thair - 3 cups
Elaichi/Elakai/Cardamom - 2
Ghee - 2tbs
Maida - 3 1/2cups
Oil - 250gms
Sugar - 10 tbs

1. Mix ghee,curd,baking soda, and maida like a chapathi dough.
2. Do not add water. If you are not able to mix well add few more tbs of curd.
3. Refrigirate the mix for 2hrs. Or you can also cover it with cloth and keep it in a cool dry place.
4. In a pan put sugar and make sugar syrup. Consistency should be string.
5. Add elaichi powder to the syrup and keep aside.
6. Make balls of the dough. Press each ball in the centre with your thumb to make a dent in the middle.
7.Heat oil  in a pan and fry those balls in a medium flame until they turn brown.
8. Make sure the oil is good hot.
9. Once they are done drain the balls from the oil and put it on to the sugar syrup.
10. After 10 mins take the balls out from the sugar syrup and keep aside.
Your delivious Badushsh is ready.

Wheat Sooji/Rava - 1 cup
Sugar - 1 cup
Cloves - 3
Saffron(optional) - few strands
Raisins - 5gms
Cardamom powder - 1/2tps
Water - 1/2 cup
Ghee - 2-3 tbs
1.Slightly crush cloves and keep aside.

2.Heat ghee and add cloves, raisins.

3.The cloves and raisins slightly puff up in hot ghee.

4.Add rava and fry on medium heat mixing continuously till a nice aroma comes out of it.

5.Take out the rava in a plate.

6. In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
7. Switch off the heat and add rava and mix well. Add cardamom powder and mix well. 
8.Now the mixture becomes too watery which is perfectly fine. 
9. It would dry very fast.
10. Close the lid of the pan and let it sit for about 15-20mins.
11. When it is dried and can be handled, apply some ghee on to hands and make ladoos.
12. When they are cooled to room temperature, store in air tight containers.

Self life for this is 1 week.
 Note : If your mixture is still soggy again fry on to the pan and make ladoos. Be sure the rava is roasted well into light brown consistency or else the ladoos cannot be made.

Kadala Mav/Gram Flour/Besan - 2 cups
Rice flour/Arisi Mav/Chawal ka atta - 1 cup
Baking soda - 1/2 tbs
Red chilli powder - 1 1/2tbs
Asafatida -1/2 tps
Water - 1 to 11/2 cups
Refined oil - to fry
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the ribbon plate blade already fixed inside the mould. They are horizontal rectangular 2 thin holes through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Its your wish to take them bit, white/yellowish/reddish.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Note: You can take a medium surfaced pan inside of an heavy bottom vessel as they tend to cook fast in them.

This mixture consists of many items put together such as Ribbon pakoda,Oma podi, Namkeen,Boondi,Groundnut,Gram dhal,Flat Puffed Rice Kaju,Raisins, Curry Leaves.
Make Oma podi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the omam podi plate blade already fixed inside the mould. The oma podi plate has full small holes in them, through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on to the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.

Make Ribbon pakoda
Besan/Kadala Mav/Gram Flour - 4 cups
Rice flour/Arisi mav/Chawal ka atta - 2cups
Red chilly powder - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.

Make Bhoondhi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make semi liquid dough
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Take the big spatual which has round holes meant for making bhoondies
6. Keep the saptula on top of oil and pour the mixture and rub the liquid as the small balls fall on to the oil.
7. Keep stir till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Make Namkeen
Maida - 2 cups
Rice flour - 1 cup
Sugar powder - 3tbs
Salt - 1tps

1. In a bowl mix all the ingredients except oil and make into a soft dough.
2. Now cut the dough into 2 halves and cut them into diamond shapes
3. Now Heat oil in a pan and fry them well till they turn brown.
4. Drain them and keep aside.

You can also make the savouries such as Namkeen, Oma Podi, Ribbon Pakoda, Boondhi seperately and serve.

Oct 23, 2011


Diwali or Deepavali is one of the main festivals celebrated in India. Called the festival of lights :)
Its a colourful festival as it is said that the day is celebrated the vistory of of goodness over evil.
There are very many stories being said in each part of India. But, the celebration remains the same.
Say it  buying new clothes, new things for house, bursting crackers, making and eating sweets and savouries. Sharing the same with everyone.
In southern part of India they make a special medicine which is prepared with herbal products. This is made for digestion. As you tend to eat lots of sweets and savouries. It has so much medicinal properties that not only on Diwali it can be had once or twice a week if you have cold , cough, indigestion problems.

Now check out the DIWALI Legiyum / Medicine:

Sukku/ Dry Ginger - 50 gm

Chitharathai/ Thai ginger - 50gm

Kandanthippili - 50gm

Arisithippili - 50gm

Jadikkai/ Nutmeg-1

Jadi pathiri - 1

Omam - 100gm

Milagu/Black Pepper - 200gm

Cummin Seeds (Jeeragam) - 50gm

Cloves (Krambu) - 1
Cardamom(Elakkai) - 6

Virali Manjal/ Turmeric pcs - 4 nos.

Jaggery - 500 gm
Gingelly Oil / Til oil - 5-6 tbs
Honey - 3tbs

1. Dry roast Sukku, Chitharathai, Kandathippili, Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu, Jeeragam and Cloves one by one and make it to a fine powder, sieve it well and keep it aside.

2. In a heavy bottom pan add
Jaggery and make syrup. You cna add half glass of water if needed. Make sure it has a sticky consistency and not string consistency. TAKE JAGGERY equvivalent to the powder that is sieved.
3. Now add the sieved powder to the jaggery syrup and stir continuously keep adding gingelly oil and ghee little by little till the paste does not stick to the pan. A small amount of honey may be added to enhance the taste but it is optional.

4. Make sure the mixture takes away the oil and ghee and after few minutes leaves out the same at the pan ends. Keep stirring as it make catch the pan.
Remove from heat and allow it cool.
Store it in an air tight container. Give it to your kith and kin before they start eating the sweets or after they have finished.


Oct 17, 2011


Sweet corn - 2 cups
Panner - 20gms
Brocolli - 30gms
Toamtoes -4
Ginger Garlic paste - 1tbs
Dalchini/Pattai/Cinnamon - 1 small stick
Clove -1
Elaichi/Elakai/Cardamom - 1-2
Jeera - 1tbs
Green chilly -1
Green olives - 2
Red chilly powder -1tbs
Kashmiri chilly powder - 1/2tbs
Jeera powder - 1tps
Garam Masala - 1tbs
Toamto sauce - 2tbs
Oregano -1tps
Olive oil -2tbs
Green Coriander leaves

1. Boil the tomatoes and peel off the skin when they are done.
2. Now puree the tomatoes in a blender and keep aside.
3. In a pan dry roast the cloves,cinnamon,cardamom.
4. Cool it and grind it into fine powder.
5. Dice into cubes the panner.
6. In a pan add olive oil heat well.
7. Once its hot add the ginger garlic paste and saute well. Now add tomato puree and boil it.
8. Add dry masalas to it and stir well.
9. Add the sweet corn and pour 1/2cup water so that the corns plump up and gets cooked.
10. While it start bubling add the panner and brocolli and salt.
11. Stir well add the tomato sauce and oregano and mix well.
12. Bring them to boil.
13. If they dont turn bit thicker you can add the cornflour starch /rice flour mixed in water to thicken.
14. Garnish with green coriander leaves and serve hot.

Serve with white rice, breads,chinese fried rice.

Oct 15, 2011


Cocoa powder - 4tbs
Skimmed cold milk - 2cups
Seedless dates - 2-3
Sugar - 2tbs
Cream - 2tbs
Hung curd - 2tbs
Ice cubes - 10

1. Finely chop the dates and soak them in hot water once they turn soft put them into a blender and crush them well.
2. Now on to the juice jar add milk, curd,cream,dates,cocoa powder and sugar.
3. Beat them well to make it as a smoothie.
4. Never mind if there are some date pcs. Its acts as to a crunch effect.

Serve chill by pouring slowly on to glass to get the thick froth. Children who do not take curd, dates would drink it without knowing as a chilled cocoa drink.


Thinking of what to do with the left over rice??? Do not worry!! Scroll down.
Left over boiled rice - 2 cups
Carrots - 1
Beans - 5
Peas - 10gms
Onions - 1
Green chilly -2
American corn - 20gms
Toamto sauce - 2tbs
Jeera powder - 1tbs
Amchoor powder/ Dry mango powder - 1/2tbs
Kashmiri chilly powder - 1tbs
Green coriander leaves
Rice flour -1/4 cup
Gram dhal powder/kadala mav/besan - 1/4cup
Oil to fry.

Method/ Vidhiee:
1. Finely chop onions, carrots, beans, peas, green chilly, american corn, coriander leaves.
2. Paar boil the carrots, beans and peas.
3. Mash well the rice. If you are not able to mash it then run in blender one round.
4. Pour the rice on to the mixing bowl. Add carrot,beans,peas,corn,green chilly,coriander,onion.
5. Mix well add dry masalas and salt.
6. Add tomato sauce, gram flour, rice flour and mix well.
7. Heat oil in a heavy bottom pan.
8. Once its hot make balls and fry them in the oil.

Serve hot as a evening snack.


Masala Bhindi Fry

Lady's finger/Bhindi/Vendakai - 1/4kg
Onions/Vengayam/Peyaz - 1
Tomatoes/Thekali/Tamatar - 3
Green chilly - 1
Turmeric powder - 1tbs
Coriander powder - 1/2tbs
Jeera powder - 1/4tbs
Red chilly powder - 1/2tbs
Jeera - 1tbs
Garam masala - 1/2tbs
Asafatida - 1/2tbs
Oil - 2tbs

1. Finely chop onions, tomatoes and green chilly.
2. Washa nd cut the ends of lady's finger throw them away.Now cut them into lengthwise.
3. In a pan add oil. When it gets heated up add jeera and splutter them.
4. Add onions and green chilly. Saute them well.
5. Once they turn transparent add tomatoes and saute for 2 mins.
6. Add the dry masalas except salt and garam masala.
7. Stir and add lady's finger.
8. Now add salt and stir well.
9. Sprinkle water on to the top and cover for 7-8 mins
10. You would see that the lady's fingers are done and stir well add garam masala powder.
11. Stir well and serve hot.

Its apt dry gravy for chappatis, phulkas, kulchas and even rice mixtures.

Chou Chou Molakutal

Chou Chou/ Bengaluru vankaaya/seemae badhnekayi / ishkus/mirliton- 1

Pitamparupu/Green gram dhal/Moongdhal - 1/2cup
Green chilly -1
Ginger - 5gms
Black dry pepper- 4-5
Jeera - 3tbs
Dry Red chilly - 3
Grated coconut - 50gms
Coconut oil - 2tbs
Mustard seeds - 2gms
Jeera - 2gms
Asafatida - 1tps

1. Peel the skin of chou chou. Cut open them and take of the white part of the chou chou.
2. Cut them into small pcs. Do not finely chop them.
3. Slit the green chilly and finely chop ginger.
4. In a pressure cooker add the chou chou, green chilly, ginger, moong dhal .
5. In a mixer add jeera 2tbs,pepper cons, grated coconut and grind them into fine paste.
6. Once the pressure released from cooker open it add salt and the paste.
7. Boil them again for 2min by continously stirring.
8. In a small pan add coconut oil splutter mustard seeds, jeera, dry red chilly, asafatida and curry leaves.
9. Pour the coconut oil tadka on top of the kotu which is prepared.

Serve with rice. Its the best source of fibre and its boiled so less amount of oil in them. Advised to be taken when you have cough and cold.

Oct 14, 2011


Carrot - 2
Green chilly -1
Green coriander leaves - 3 strangs
Curd - 2 cups
Salt 1 tbs
Sugar 1tps
Jeera powder a pinch

1. Grate the carrots into thin strips.
2. Chop the green chilly and coriander finely.
3. In a bowl add the curd salt and sugar and beat well.
4. Add the carrot, coriander, green chillies and mix it well.
5. Refrigerate and serve chill as side condiment for any rice variety.
Those who do not prefer onion raita can easily go in for it.
Its a extremely cool and high vitamin product.

Aloo & Bread Cutlet with a twist

Aloo/Potaotes/Urlakazangu - 4
Bread slices - 10
Green chilly - 2
Onions/Vengayam/Peyaz- 2
Green Coriander leaves - 1 bunch
Cashew nuts - 10gms
Kashmiri chilly powder - 2tbs
Amchoor powder - 1tbs
Jeera powder - 1tbs
Garam Masala - 1tbs
Tomato sauce - 2tbs
Salt - 1 tbs
Olive oil - 3tbs
Water - 2cups

1. In a bowl boil the potatoes and peel the skin off. Mash them well.
2. Finely chop onions and green chilly, coriander leaves.
3. Cut the sides of bread and keep it in deep fridge so that it can be fried and used for soups.
4. Take the white portion of bread dip them bit in water and squeeze of water.
5. In a mixing bowl add bread, potaotes, onions, green chilly, coriander leaves,kashmiri chilly powder, amchoor powder, garam masala, jeera powder, toamto sauce, salt and mix well.
6. Do not add water.
7. Make balls and flatten them into shapes you want and press a half cashew in middle of the dogh.
8. In a pan add olive oil. Heat them and once they are hot add the flattened cultlets.
9 Turn at intervals so that both sides turn golden brown.
10. Press it so that the onions also get cooked.

11. Drain them on to tissue paper and serve hot.

Tip: This cutlet doesn't requie any condiment like tomato sauce as it has everything inside it :)


Aloo/Uralakanzangu/Potato - 3
Cauliflower/Phool Gobi - 1 medium
Tamatar/Thakalli/Tomato -2
Onions - 2
Green chilly -1
Capsicum - 1
Turmeric powder - 1tbs
Kashmiri chilly powder - 1 tbs
Jeera powder - 1/2tbs
Amchoor/Dry mango powder - 1/2tbs
Garam Masala - 1tbs
Coriander leaves - to garnish
Oil - 2tbs
Water - 6 cups

1.  Peel the skin of the poatoes and cut them into 6 big chunks and boil them seperately in water.
2. Cut the florets of cauliflower and boil them till they are half cooked.
3. Finely dice the onions, green chillies, capsicum, toamtoes.
4. In a pan add oil splutter jeera and add onions and green chillies.
5. Saute them till they turn transparent and add capsicum,tomatoes.
6. Saute them again add the dry masalas and mix well.
7. Add salt and mix well. Sprinkle water and add the potatoes.
8. Make sure that the gravy wraps around the potatoes and then add the cauliflower.
9. Do not stir often as cauliflower tends to get mashed.
10. Keep dry frying till they are down.
11. Add green coriander and serve with chapattis, rasam rice or white rice.

Oct 7, 2011


Nellikai or Amla are a good source of vitamin c in them. Its said that have a amla everyday buids your immunity. Its a great nourishment to your hair, skin , health.

Nellikai/Amla - 20 Big ones
Til oil - 20ml
Kadugu/ Sarso - 1tbs
Methi/Vendhayam - 1/2tsp
Methi dry powder - 1/4tsp
Vellam/Jaggery - 1 small pc
Red Chilli Powder - 2tbs
Turmeric powder - 1tbs
Asafatida - 1/2 tsp
Red Chilly - 2-3
Salt - 1 1/2tbs

1. Wash the nellikai or amla cut them length wise along the lines and de-seed them.
2. In a pan add the til oil and heat well. Add the mustard seeds curry leaves and dry red chillies.
3. Once they splutter add the asafatida.
4. Now add the amla on to them and saute well.
5. Add turmeric and chilly powder on to them.
6. Saute and add salt to them.
7. Saute them and allow them to cook a bit in the oil.
8. Add the jaggery to it and keep stirring so that it doesn't catch down on to the pan.
9. Saute well add the methi powder and mix well for a minute.
Off the flame and cool it and store it in a glass bottle and keep it in a cool dry place.

Do not have this pickle at night as it might cause cold.
Use only big amla's and not the small ones.


American sweet corn - 3
Cauliflower - 50gms
Green Capsicum - 1
Green chilly -1
Red onions - 3
Toamtoes - 2
Lemon -1
Turmeric powder - 1tsp
Kashmiri chilly powder - 1tbs
Jeera powder - 1/2 tbs
Garam Masala - 2tps
Jeera seeds - 1/2 tps
Toamto sauce - 2tbs
Salt to taste
Oilve oil  - 2tbs
Water - 250ml

1. Chop up the onions, tomatoes, capsicum finely.
2. Cut the green chillies in slanting state.
3. Cut the cauliflower into florets
4. Scrap the corn and take out the seeds of them seperately.
5. In a pan add olive oil. Once it gets heated up add jeera seeds to it.
6. Once they splutter add onions and saute till they get transparent.
7. Once they get transparent add the capsicum and tomatoes and saute them till they turn soft.
8. Add the green chillies to it.
9. After the mixture gets sauted and semi fried up add the dry masalas and salt to it.
10. Add cauliflower and corn seeds on to them and mix well.
11. Pour water to it and leave it to boil.
12. Once the water evaporates completely add the tomato sauce saute again.
11. Switch off the fire and squeeze lemon on top of it.

Serve hot with Chapattis, breads, nan, rice.. It can be taken as a whole meal by it self.

Oct 2, 2011

Spicy Idlli fry

Ingredients: (For 4 people)
Idllis - 8-10 (Medium sized)
Onions/Pyaz/Vengayam - 2
Tomato/Tamator/Thakalli - 4 (Prefered red)
Green chillies/Hari mirchi/Pachchai Melagai- 3
Curry Leaves - 3 strangs
Green Coriander/Dhaniya paththa/Kothamalli
Jeera - 1tps
Turmeric/Haldi/Manjal powder - 1tbs
Kashmiri Chilli powder - 2tbs
Dry Dhaniya powder - 1tbs
Dry jeera powder - 1tbs
Amchoor/Mango/Mangai powder - 1tps
Garam Masala -1tbs
Tomato Sauce - 3tbs
Ginger Garlic paste - 1/2tbs
Refined oil - 2cups

1. After the Idllis are done cool them down and cut them in to square shaped chunks.
2. Sprinkle Kashmiri chilli powder and keep aside.
3. In a heavy bottom pan add oil to fry the idlis.
4. When the oil is hot put the idlis.
5. Do not immediately stir them when u put inside oil or else the idlis qould stick to spoon.
6. After 2 min turn them around and fry till they turn crisp golden brown.
7. Drain them and keep aside.
8. In the same pan take out excess oil and have 2tbs of oil.
9. Add jeera splutter them.
10. Add onions, green chillies saute them.
11. Once they turn trasparent add the toamtoes stir well tillt hey soften.
12. Add ginger garlic paste and stir well.
13. Once they are done add turmeric,jeera powder,dhania powder,kashmiri chilli powder, Amchoor powder.
14. Stir well add tomato sauce, garam masala and salt. Remember the idllis already have salt.
15. Add the fry idllis on top toss the masala and coat the idllis well.
Garnish with coriander and serve hot with tooth pick :)
A good evening snack....