14 March 2020

Ulunthankali / Urad Dal Kali

urad dal kali

A traditional South Indian dish with high nutritional value. Its mainly prepared for young girls and women. The main purpose of consuming this is to strengthen the hip bones for ladies. This recipe of mine was published in the magazine "Discover Chennai" http://www.discovercity.in/Photo Courtesy my younger sister Angeline Paul.


No. of Serving : 7-8


Split Black Urad Dal - 1 cup

Raw Rice - 4 tbsp

Palm Jaggery / Karupatti - 2 cups (crushed and tightly packed)

Wood Pressed Gingerly Oil / Virgin Gingerly Oil - 3/4 cup

Water - 4 cups

Dry Ginger Powder - 1/2 tsp

Salt a pinch

urad dal kali

Preparation Method

1. Wipe clean the dal and rice with a kitchen towel.

2. Dry roast dal and rice in a non stick kadai or heavy base aluminium kadai over a medium flame till a nice aroma comes. This takes about 8-9 minutes. Cool it and grind to a fine powder. Sieve it. 1 cup dal and 4 tbsp rice will yield 1 1/2 cup of powdered mixture.

3. Add a pinch of salt and dry ginger powder to the dal mixture and mix well.

4. Heat 4 cups of water in a pan and add the crushed palm jaggery / karupatti. Stir to dissolve and bring it to a boil. Filter and keep aside.

5. Heat a non stick kadai or heavy base aluminium kadai and add wood pressed gingerly / virgin gingerly oil.

6. Add the dal powder mixture and keep stirring for about 3 minutes.

7. Slowly and carefully add the filtered jaggery liquid little by little, stir continuously to avoid formation of lumps.

8. Keep stirring the mixture continuously for about 12 minutes till it thickens and forms kali.

9. Serve hot.


Split black urad dal has more nutrients than the plain urad dal.

Split black urad dal fries up well than the whole black urad dal.

Wood pressed gingerly oil is good for health. It is widely available in shops nowadays. For ulunthankali they traditionally use wood pressed gingerly oil because it has a cooling effect on the body. Regular gingerly oil can also be used. Avoid other oils. Ghee is not necessary.

Dry ginger powder is optional but adds to flavour and also useful for digestion. Some of the palm jaggery / karupatti comes with ginger powder added to it.

11 March 2020

Chicken Sausage Stir Fry

Chicken Sausage Stir Fry

An easy and quick fix side dish to serve with rice and roti. Very nutritious too with the veggies. Great for a quick lunch box package and good for a light night dinner.
Chicken Sausage Stir Fry

No.of Serving : 2


Chicken Sausages – 4

Garlic – 4 cloves

Onion – 1 medium

Tomato – 1 medium

Capsicum – 1 medium

Chilly powder – 2 tsp

Turmeric powder – ¼ tsp

Garam Masala – ½ tsp

Oil – 1 tsp

Salt to taste

Chicken Sausage Stir Fry

Preparation Method

1.    Heat oil in a kadai, add chopped chicken sausage. Stir fry for 5 minutes.

2.    Then add finely chopped garlic and fry for a minute.

3.    Then add chopped onion and fry till golden brown.

4.    Then add chopped capsicum and fry for 2 minutes.

5.    Then add chopped tomatoes and fry for 2 minutes.

6.    Then add chilly powder, turmeric powder, garam masala and salt.

7.    Stir fry for 5 minutes.

8.    Serve hot.

25 December 2018

Eggless Cake

"Merry Christmas" , I baked a eggless cake for this Christmas and it turned out perfect, hence liked to share it with you all folks. 

Eggless Cake

No. of Serving : 7 inch diameter cake


Butter - 100 gms

Sugar - 1 1/4 cups

Curd - 1/2 cup

Milk - 1/4 cup

Maida - 2 cups

Baking powder - 1 tsp

Baking soda - 1 tsp

Vanilla Essence - 1 tsp

Preparation Method

1. Sieve maida, baking powder and baking soda. Keep aside.

2. Whisk curd and milk to a smooth mixture. Keep aside.

3. In a mixing bowl, mix melted butter, sugar and curd and mix well till the sugar dissolves.

4. Add vanilla essence and mix well.

5. Add the maida mix little by little and mix well but gently.

6. Grease a 7 inch diameter cake mould with butter and dust it with maida.

7. Put the cake mixture in the greased mould and bake in a preheated oven 170 degree for 35 minutes. Check after 25 minutes if the cake is done by inserting a toothpick in the center of the cake. If it comes out clean the cake is done.


You can also add tutti fruiti to the cake mixture.

13 January 2018

Red Aval / Poha Pongal

Red rice aval / poha has got a lot of health benefits, its gluten free and rich in iron, vitamin B, protein and carbohydrates.

Red Aval / Poha Pongal

No. of Serving : 3


Red Aval / Poha - 1 cup

Jaggery - 1 cup

Milk - 1 cup

Water - 2 cups

Cardamom powder - 1 tsp

Ghee - 2 tbsp

Cashew few

Raisins few

Salt a pinch

Preparation Method

1. Mix jaggery with little water, bring to boil, cool and filter it, keep aside.

2. Bring about 3 cups of water to lukewarm heat and turn off the flame, soak the aval/ poha in it for 5 minutes. Drain it.

3. In a pressure pan add milk, water, salt and soaked aval/poha and pressure cook for 4 whistle.

4. When pressure subsides, add jaggery mixture, cardamom powder and the nuts and raisins fried in ghee.

5. Serve warm.


You can also add coconut milk instead of regular milk.

You can also add grated coconut fried in ghee.

16 November 2017

Bread Chicken Croquettes

A delicious evening snack for all age group on rainy days. A healthy snack for school kids when they come home hungry.

Bread Chicken Croquettes

No. of Croquettes : 20

Ingredients for Croquettes

Sandwich Bread - 20 slices

Maida paste thick - 2 tbsp

Egg - 1

Pepper - 1/4 tsp

Salt to taste

Ingredients for filling

Chicken breast meat - 250 gms

Onion - 1 medium

Ginger Garlic paste - 1 tsp

Yogurt - 5 tbsp

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam Masala - 1 tsp

Salt to taste

Oil -3 tbsp

Capsicum - 1 medium

Carrot - 1 medium

Preparation Method

For the filling

1. Cut the chicken breast meat into tiny bits.

2. Marinate the chicken bits for half hour with yogurt, red chilli powder, coriander powder, turmeric powder and salt.

3. In a kadai heat oil and add finely chopped onion and fry till golden brown.

4. Then add ginger garlic paste and fry till a nice aroma comes.

5. Add the marinated chicken and cook for 5 minutes, add a little water and cover and cook till the chicken is done.

6. Add garam masala and finely chopped capsicum and grated carrot and cook till the carrots are cooked.

7. Turn of the stove and let the mixture cool down.

To make the Croquettes

1. Mix maida with little water and make a thick paste, keep aside.

2. Beat egg and add pepper and salt and keep aside.

3. Cut the corners of the bread slices and roll out with the chapati roller and flatten it.

4. Take each slice and damp it with little water with the finger tips and keep the chicken mixture in the center and apply the maida paste on all the borders. Roll and seal it.

5. Repeat for all the slices.

To bake the Croquettes

1. Preheat the oven to 180 degrees at mode "bake" for 10 minutes.

2. Place the croquettes on the baking tray and egg wash each with the egg mixture.

3. Bake for 20 minutes in mode "bake" at 180 degrees.

4. Serve hot with tomato sauce.

20 July 2017

Nungu Sarbath / Palm Fruit Sarbath

Nungu is the fruit of the palm tree. Its seasonal only available during summer. It's a coolant for the body and very nutritious. It can be eaten as the whole fruit after peeling the skin off or we can make sarbath by adding milk to it.

Nungu's health benefits are : it prevents chicken pox, improves digestion, keeps the body cool, good for acidity problem, it is high in potassium and its good for liver and spleen disorders.

Nungu Sarbath / Palm Fruit Sarbath

No. of Serving : 4


Nungu / palm fruit - 10

Milk - 300 ml

Water - 100 ml

Sugar - 10 tsp

Rose essence with colour - 5 drops

Preparation Method

1. Peel the skin off from the nungu / palm fruit and mash it.

2. Add to the mashed nungu, boiled and cooled milk and water.

3. Add rose essence and sugar , mix well.

4. Serve chill.


Only rose essence will suit the nungu / palm fruit.

You can add essence with colour or without colour.

6 July 2017

Yam Curry

Yam is a coolant. It will cool the body during this hot summer season so it's an apt veggie for this summer. It has many nutrients too. It's a good source of Vitamin C , potassium , manganese , fibre and metabolic B vitamins. It's good for fighting flu and cold and also heals wounds and provides a healthy immune system.

Yam Curry

No. of Serving : 5


Yam - 250 gms

Onion - 1 medium

Tomato - 2 medium

Garlic - 10 cloves

Vadavam - 1 tsp

Mustard - 1 tsp

Fenugreek - 1/4 tsp

Curry leaves - few

Tamarind paste - 2 tbsp

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Curry powder / kozhambu powder / sambar powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Preparation Method

1. Clean the yam , chop into big chunks and pressure cook it for 3 whistle, keep aside.

2. In a kadai , heat oil add mustard, vadavam and fenugreek seeds.

3. When the mustard crackles add finely chopped onion and garlic and sauté till the onions turn golden brown.

4. Then add chopped tomatoes, red chilli powder, curry powder, turmeric powder, coriander powder and salt and sauté till the oil separates on the top.

5. Then add tamarind paste and enough water to make the curry.

6. Bring it to a boil and boil for 5 minutes.

7. Add chopped yam and let the curry boil for another 5 minutes.

8. Add curry leaves.

9. Serve hot with steamed rice or chapati. It goes well with idli and dosai also.

29 June 2017

Mango Rava Cake

Mangoes are in season now, just thought of trying a cake out of it. I made a mango rava cake and it turned out very delicious. Hurry !!! before the mango season ends why don't you folks try this awesome cake. This cake has a shelf life of one day , so please refrigerate it.

Mango Rava Cake

No. of Servings : 6


Rava / Sooji - 2 cups

Sugar - 2 cups

Yogurt / Curd thick - 2 cups

Ghee melted - 4 tbsp

Baking powder - 1 tsp

Salt - a pinch

Mango ripe - 1 medium

Preparation Method

1. In a mixing bowl add rava, sugar, baking powder and salt and mix well.

2. To the above mixture add thick yogurt and melted ghee and mix well.

3. Peel, chop mango and puree it.

4. Add it to the rava mixture.

5. Rest it for 1 hr.

6. Preheat oven at 180 degree for 10 minutes in mode "bake".

7. Grease a 7" diameter mould with ghee and pour the cake mix into it.

8. Bake it for 40 minutes at 180 degrees at mode "bake".

Notes :

This cake has a shelf life of one day , so please refrigerate it.

15 June 2017

Indian Style Chicken Pasta

This is a fusion of pasta in Indian style. The best way to use up the breast meat of the chicken is by making good pasta dishes, it won't dry up the meat and it remains moist and tender to eat. Here I have used Indian style to make this pasta by adding Indian masalas. Hope you will enjoy the taste and flavour of it.

Indian Style Chicken Pasta

No. of Serving : 4


Chicken breast meat - 250 gms

Pasta - 250 gms

Onion - 2 medium

Tomato - 2 medium

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam Masala - 1 tsp

Ginger Garlic paste - 1 tsp

Capsicum - 1 cubed (optional)

Salt to taste

Oil - 3 tbsp

Preparation Method

1. Boil the pasta for 10 minutes, strain and keep aside.

2. Chop the chicken breast meat into 1 inch cubes and marinate for 1/2 hr with red chilli powder, turmeric powder and salt. Keep aside.

3. Puree tomatoes, keep aside.

4. In a kadai heat oil and add the onions and fry till golden brown.

5. Add ginger garlic paste and fry till a nice aroma comes.

6. Add the chicken and salt and sauté for 5 minutes. Add little water, cover and cook till the chicken is done.

7. Add the pureed tomatoes and garam masala to the chicken and sauté till the tomato is cooked and oil separates on the top of the gravy.

8. Add capsicum and sauté till the mixture is thick without any water.

9. Add the cooked pasta and mix well. Heat it for 5 minutes.

10. Serve hot with onion raita.