Monday, March 25, 2019


I make this chutney often for so many years. Not thought of blogging it. One of my friend asked for the recipe, thought of posting it. 


Coriander leaves - 1 bunch

Green chili  -  1 to 2

Garlic - 2 to  3 cloves

Grated coconut - 2 TBSP

Chutney dhal . pottukadalai - 1 TBSP

salt to taste

oil, mustard seeds , urad dhal for tempering


Heat  1/2 tbsp oil in a pan and saute green chili and garlic pods. 

Add Coriander leaves and saute for a minute .

Switch off the gas and add coconut and chutney dhal.

Combine all the ingredients in a mixer jar and ground to paste. Temper with mustard seeds and urad dhal. 

Enjoy with Idli or dosa


Thursday, February 14, 2019


This is a special post.This is a cake that my daughter Janani made for our anniversary. It is really easy to make and it tastes amazing!


Chocolate Cake:
  • Maida - 1 3/4 cup (200g)
  • Ground Sugar - 1 cup (190g)
  • Cocoa Powder - 1/3 cup (30g)
  • Eggs- 2 Large
  • Baking soda - 1 1/2 tsp
  • Sour milk- 1 cup (200 ml) [Add 1 tbsp of vinegar to 1 cup of milk at room temperature and set aside]
  • Refined oil/ Butter - 3/4 cup (150 ml) [If using butter, add 2 tbsp more]
  • Vanilla essence - 1/2 tsp

Truffle Sauce:
  • Chocolate - 1 cup (300g)
  • Cream/Milk- 3/4 cup (150 ml)


  • In a bowl, mix together sugar and oil/butter and beat with a hand mixer

  • Sieve together flour, cocoa powder and baking soda

  • Add the sour milk and dry ingredients alternatively and mix thoroughly so that no lumps remain
  • Add in vanilla essence

  • Add eggs one by one and beat to get a glazed finish

  • Pour into a prepped baking tin and bake in a preheated oven at 180 degree celsius for 45 to 50 min, until the cake tester/ toothpick poked in the centre comes out clean

  • Heat the milk or cream (do not boil)
  • Pour the hot cream over the chocolate and stir as it melts
  • Melt the rest of the chocolate chunks over a double boiler (Over a saucepan filled with water)
  • Let cool and set for 30 minutes



  • Slice the cake horizontally
  • Brush one layer with a simple sugar syrup
  • spread a layer of chocolate truffle sauce on the bottom layer
  • Place the second layer on top 

  • Brush the second layer with sugar syrup
  • Spread ganache on the top layer and also down the sides
  • Decorate as you please!

And there you have it! An easy chocolate truffle cake that is super delicious! Do let me know if you try it. 


Thursday, November 1, 2018


Inspired by my periyamma, I made this murukku. It tasted yum and everyone enjoyed. I used single star slide of a murukku maker, you can also use 3 holed one and make it as big ones.


Raw rice  - 4 cup 
Moong dal - 1 cup.   
Channa dal  - 1/2 cup.  
Pottukadalai / roasted gram  - 1/2 cup
 Salt to taste
Hing/ Asafoetida 2 tbsp
Butter 100 gms
Oil for frying


Dry roast moong dal and Channa dal. Combine with rice and roasted gram dhal. Grind in a mill . 

Take one cup of flour, add salt, hing and a tbsp butter . 

Add water and make dough.

Take star slide and assemble the muruku maker, make small murukku.

Heat oil , keep it in medium flame, add the muruku and fry it.

Cook till it's golden brown. 

Keep in an airtight container and enjoy crispy murukku!!!!!

Tuesday, September 11, 2018


I usually make vazhaipoo paruppuusili or Vadai. When I saw this recipe, I tried. It's in my draft for so many days. My kids love this. A easy way to sneak a healthy vegetable.


Vazhaipoo / plantain blossom - 1

Pearl onions - 5 to 8 nos

Tomato - 1

Turmeric powder 1/2 TSP

Tamarind 1 small lemon size

Gingelly oil - 2 tbsp

Salt to taste

Curry leaves - few


Pearl onions 8 to 10

Red chili 5 to 6

Cummin seeds 1 TSP


Clean the vazhaipoo / banana blossom and finely chop.

Make tamarind extract .

Grind the ingredients that has to be grounded.

Heat oil and add pearl onions and curry leaves. And chopped tomatoes.

Add chopped vazhaipoo and saute.

After 5 minutes add the grounded mixture.

After the raw smell goes, add tamarind extract and salt.

When the raw smell goes and cook well, add a TSP of gingelly oil.

Enjoy with hot rice with a drop of ghee.

Tuesday, June 26, 2018


Pearl onions or sambhar onions are tasty.  You can make this with big 
onions too. Goes well with idli and dosa. 


Pearl onions -  10
Red chilli  - 2
Tamarind - a small gooseberry size
Salt to taste
Gingelly oil. 2 Tsp
Mustard and head dhal for tempering


Combine onions, red chili, tamarind and salt in a mixie jar.

Grind to a smooth paste. 

Heat gingelly oil and add mustard seeds and urad dal. Pour on top of the chutney.

Tuesday, June 19, 2018


I learnt this recipe from my friend Radhika, she is an awesome cook.Without rice it comes out so soft and it's tasty. My son told me to make every day.😍


Moong Dhal.-1 cup

Urad dhal - 1 cup

Oil 1Tsp

Cummin seeds  -1tsp

Black pepper - 1 Tsp

Ginger - 10 Tsp grated


Soak  the dhal seperetly for 2 hours.

Grind it separately and mix together, add salt.

Keep it aside for 6 to 8 hours for fermentation. 

Before making idlis, Heat oil and temper pepper, Cummin seeds and ginger. Add to the mixture.

Grease the idli mould and make idlis. You have to cook more than ordinary idlis.

Serve with  chutney and sambhar.

I made kuzhi paniyaram with this batter.

Monday, June 18, 2018


I am happy to post this recipe. My daughter Janani made this for father's day. It tasted yumm and I am a proud mom.

 Focaccia bread is one of the most delicious breads in italian culture. This focaccia bread is so easy to make and is so flavourful that you might not even need butter to accompany it.


  • All purpose flour (Maida) - 2 1/2 cups
  • Olive oil - 1/2 cup
  • Dried herbs (thyme and rosemary) - 2 tsps
  • Garlic cloves (finely minced) - 2
  • Active dry yeast - 2 1/4 tsps
  • Black pepper - 1/4 tsp
  • Warm water - 1 cup
  • Honey - 1/4 tsp
  • Salt - 1 tsp


In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. 

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. 

Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.

After 1 hour, the dough would have risen to twice it's size

Punch the dough once to let out the air.

Transfer the dough to the baking sheet then press it down into the pan.

 Use your fingers to dimple the dough

Drizzle the top with the remaining garlic-olive oil mixture.

 Let the dough rise for 20 minutes until it puffs slightly. While you wait, preheat the oven to 230 degree celsius.

Bake until golden brown for 20 to 25 minutes.

 Let cool on a wire rack.
 Once cooled, cut into pieces and enjoy 😁

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