Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.


1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.


Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !



Prawn vada is an excellent snack for those who love a crunchy snack.These vada can be

served with rice and a simple curry .This has a nice taste and aroma ,if the prawns

are made with the shell on .This type of vada with an onion sambol is sold widely in

Srilankan beaches,and you see people flocking at these stalls.Today i’m going to give you

my version of prawn vada.If you are using small prawns you could top the vada with 2-3

prawns,but if it’s a big one,one would be fine.


Prawns according to the quantity you are going to make

200 gm gram dal (kadalai parippu)

1 tblsp raw rice

1 tsp.fennel seeds

1 cup coconut

curry leaves

1 tsp ginger garlic paste

1 tblsp red chilli flakes.

2 green chillies finely chopped(optional)

few red onions chopped fine (optional)

A  pinch of asafoetida

salt to taste.

a little flour made to a thick paste(to stick the prawn on the vadai)


Soak the dal,and the rice for half an hour.Grind coarsely with the bold listed

ingredients,without adding water.Mix in chilli flakes,ginger paste,green chillies,and

onions.Add salt .Make into shapes of vada,apply the flour paste ,press on the prawns ,and

fry carefully on a medium flame till golden brown.

To prepare prawns

Marinade the prawns with chilli paste,and use.


For the onion sambol (not in the photo)


100 gm red onions

1 tblsp.chilli flakes

1 tsp.chilli powder

2 -3 cloves garlic crushed

Juice of 1 lime

salt to taste

1-2 tsp.sugar

2 tsp oil


Heat oil,add the finely cut onions,and the rst of the ingredients and cook till thick.Apply

on vada and serve

Variations:Prawn vada curry ,or prawn vada korma could be made,with these fried




Jackfruit was least known for its benefits as a superfood.Earlier considered to be a poor

man’s food,because  of its high fibre content,(satiating hunger) has now regained it’s

prominence  due to research ,and is widely sold all over the world.Jackfruit was mostly

consumed and grown in Asian countries before,but now the rest of the world are trying to

grow this jack of benefits tree.

I will just give you an outline of the benefits ,as i usually do.

It is good for diabetes,in reducing cholesterol,and is a bulk laxative which eliminates

cancer causing chemicals from the colon.Diabetic ,people under medication please do

consult your doctor if you are going to consume the ripe jak fruit.

So now let me get into the introduction of my new try of jakfruit kebab.



1 small tender jak fruit (remove skin and cut as in picture)

1/2 cup gram dal (channa dal/kadala parippu)

1 inch piece cinnammon

3-4 cloves

1/2 tsp peppercorns

1 tsp.cummin seeds

1 tsp.fennel seeds (perumjeeragam,saunf)

1 inch piece ginger

5-6 cloves garlic

1 tblsp.whole coriander

1/4 cup breadcrumbs(optional)

2 eggs

salt to taste

1 cup water

1 big onion chopped fine/a bunch of spring onions

2-3 green chillies finely chopped

1/2 tsp.garam masala powder

few curry leaves

oil for frying


First soak the cut jak fruit pieces in mild buttermilk for 10 minutes.Wash and boil with the

ingredients bold listed till dry.

Allow to cool and coarsely grind .To the grounded mixture add the rest of the ingredients.

Mix well ,and bind into kebab shapes and shallow fry,till golden brown.These kebabs could

be grilled too.Serve with mint chutney if you like.


Keerai vada(lentil & greens )

This is a very easy recipe, to make and can be served as a snack or with iddlis or vegetarian dishes.If you are serving it as a snack ,you could serve it with coconut chutney,or any spicy chutneys of your choice.

You could use any type of greens of your choice .To name a few,spinach,spring onions,amarnath leaves(arai keerai),fenugreek leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love this crunchy snack.

For the recipe:(makes 12-15)


2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

Soak the rice with the dal and the red chillies for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water) with ginger,cummin seeds,peppercorns and jeera.(bold listed).

Add the rest of the ingredients and bind well to make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.
















Orange and banana muffins

This muffin  combination is really awesome. You can add nuts if you like.I made this with wheat flour,(not white flour),so those who are careful not to use white flour can try this recipe.No doubt you are gonna love it.
3-4 ripe bananas
2 tblsp.sugar
4 tblsp sherry or rum
4-5 juice

1+1/4 cup wheat flour
1+1/4 cup brown sugar
1/2 cup buttermilk
1 cup olive oil or refined oil
1 egg
1 tsp.vanilla essence
1 tsp.vinegar
Few raisins
1/4 tsp salt
1/2 tsp.baking soda

Heat the bold listed for 5 minutes.
Mix the wet ingredients, with the dry ingredients and the banana mixture and mix well.Pour into muffin moulds and bake for 30 minutes(180 degrees).


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Ulundu Vada (Black gram)

Here I go south Indian! Yes,this is a delicacy in South India mostly Tamil Nadu.It’s an anytime finger food.This vada having the looks of a savoury doughnut, can be eaten plain or with any chutneys like coconut chutney or any of ur favourite chutneys.This vada can be served soaked in sambhar,curd or yoghurt and even rasam too.My favourite is the curd soaked vadas,and sambhar soaked vadas. Well here i’l be giving you the method of the thayir(tamil) dahi(hindi) or curd vada. I’m adding more lines to this recipe?Ok, let’s go to the recipe.
200 gm black gram dal or urad dal(see picture)
1 tblsp raw rice(optional)
1 inch piece ginger chopped
3-4 green chillies chopped
1-2 tsp. Peppercorns
1/2 tsp.cummin seeds
Few curry leaves
1 onion chopped fine(optional)
a pinch of asafoetida
A pinch of soda bicarb(if you don’t like soda bicarb,add a tblsp.of curd.
Salt to taste
Oil for frying
Soak the gram and the rice for 30 minutes (if you soak for long the vadas will absorb lot of oil).Grind the dal and rice,pepper and cummin to a paste without adding water.If it’s little grainy don’t mind it.Add the rest of the ingredients and mix well.Heat the oil.Wet your hands or use a piece of aluminum foil.Place a little of the thick batter.Make a hole in the centre and slip into the oil carefully and deep fry on medium heat till golden brown.
What I do when in a hurry :Just drop spoonfuls and make a hole with a skewer while in the oil and rotate.Then you will get it easily.
To make curd vadas
Fry all the vadas, drop them in hot water for 10 minutes, squeeze out the water lightly,and soak in the curd(add salt). Garnish with green chillies and coriander leaves. You could add a dash of paprika powder/kashmiri chilli powder.
To prepare the curd.Beat the curd lightly with salt,1 tsp.sugar,a pinch of asafoetida. Then add the soaked vadas
For sambhar vadas .
Add the soaked vadas to hot sambhar(will be postingthe recipe soon).Serve hot.



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Cheese Centered Falafel

The origin of this dish is Egypt.This is a chick peas based patty,which can be eaten plain or with sauces, or wrapped in pita bread or any wrap of your choice with some pickled vegetables and sauces (tahini preferably) will be an excellent meal.Let’s look into my version of Falafel with some variations
1 cup chick peas
2 green chillies
3 pips garlic
1 inch piece ginger
1/2 cup coriander leaves
3/4 tsp.pepper
1 tsp.cummin seeds powder
1 tsp.Coriander powder
1/2 tsp.garam masala powder
Mozzarella cheese cubes
Salt to taste
Sesame seeds for light coating
Oil for frying.

Grind all the ingredients together, except cheese,sesame, and salt,to a coarse green paste.Add salt to taste.
Now make desired sized balls,or if you know the spoon technique, of Falafel.Place a piece of cheese in each.Roll on sesame seeds(optional) and deep fry to a golden color.Serve hot with sauces of your choice.
You could substitute cheese with pickled vegetables like olives,capers,zucchini, gherkins,cherry tomatoes.
Non vegetarian :cheese tossed prawn will be excellent.


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This is a signature street food in Pondicherry (a state in Tamil Nadu with french influence).This type of fritters are also made with fish and egg,and mostly sold in street corners and beaches,and no doubt you can’t stop with one…what i mean is not one prawn fritter,but a colander full.

Now for my version of the fritter recipe:


250 gm prawns(remove the shell,and leave the tail on)

For the marinade

1-2 tsp chilli powder and salt to taste.

For the batter

1 cup gram dhal flour (besan flour)

1 tblsp.rice flour

1/8 cup plain flour

1-2 tsp.chilli powder/pepper powder 

1 tsp fennel seeds or saunf

1 garlic crushed

a pinch of asafoetida  powder(optional)

a pinch of soda bicarbonate

1/2 cup water

salt to taste

oil for frying the fritters


First clean the prawns, and marinade till you prepare the batter.

Mix all the ingredients listed for the batter without lumps.If the batter is too thick you could add little

water.Heat oil. Take two tblsp.from the oil that is heating,and pour into the batter,and mix well.

(This is for the oil free look and texture).Dip the prawns in the batter,and fry on medium heat till golden


Serve plain or with any sauces of your choice

Tip:If your not able to get big prawns,you  could use small prawns and fry like ball shaped fritters.

Fish fritters:Use fish fillets,or fish with minimal bones.The best choice for fish fritters is sea

bass(koduwa in tamil)

Egg fritters:Use hard boiled egg,cut in twos or fours,and deep fry




500 gm. cleaned and deveined  prawns

2 tblsp.chilli paste /chilli sauce

2 tblsp.lime juice

2 tblsp.tomato ketchup

2 wine vinegar /sherry

1 tblsp.sugar/honey

1 tblsp.oyster sauce(optional)

3-4 garlic pips minced

1 tblsp.minced ginger

1/2 tsp.pepper

2 green chillies chopped

1/4 cup lemon grass chopped

1 cup finely cut leeks or spring onions

1/2 cup cooked rice /1/2cup mashed potatoes/1 cup bread slices soaked in water and mashed

2-3 eggs

1/4 cup Parmesan cheese(optional)

sufficient breadcrumbs

2 tblsp.oil

salt to taste.

oil for frying


In a separate bowl first mix the chilli sauce,oyster sauce,lime juice,vinegar,pepper,tomato ketchup

green chillies,honey together and set aside. Heat 2 tblsp.oil, add garlic,ginger,lemongrass and saute

well.Stir in the cleaned prawns and saute for about five mins,then add the rest of the ingredients

except breadcrumbs,and set aside to cool . Beat the eggs and set aside.

Bind the prawn mixture into medium sized balls.First roll in breadcrumbs,then dip in eggs,and again roll

in the breadcrumbs  and deep fry in oil till golden brown. Serve with any sauce of  your choice.

TIP:You could use mozzarella cheese cubes in each croquette while binding.

The tails of the prawns can be retained for the crunch….

Fish can be replaced for rice and potatoes,and the prawns can be minced with the fish,and cornstarch

can be added for binding.

Anyway…i’l be coming up with more croquette recipes.



This recipe is good to serve as starters,and can be made like fingers too.(serves 2)
Now for the recipe…
4 square pieces of fish fillet(the size of the cheese slice you are using).
2 slices of cheese
2 tsp.kashmir chilli powder/normal chilli powder.
1/4 tsp.mustard powder
1/4 tsp.vinegar
1/4 tsp.pepper
1/4 tsp.salt.
1 cup breadcrumbs
1 beaten egg/2 tblsp.flour mixed with 1/4 cup water.
Oil for frying
Mix the spices with vinegar and salt to a paste,.and apply on one side of the fish pieces and set aside for 10 minutes
Now sandwich the cheese slice with the fish pieces(the cheese slice should be
placed in between the masala side.)Press firmly(you can use tooth
picks if you like).Dip in the flour batter or egg.Coat with breadcrumbs, and shallow fry, on a slow fire,till golden brown.Serve with any sauce of your choice.

Note:The fish slices should be cut thin.
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