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Showing posts with label Tickling Palatea. Show all posts
Showing posts with label Tickling Palatea. Show all posts

Friday, November 25, 2011

Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.
  • Idlis – 6 nos
  • Oil – 3 tbsp
  • Onion – 2
  • Salt to taste
  • Chilli Powder – 2 tbsp
  • Curry leaves
  • Mustard Seeds – 1 tsp
  • Urad Dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Turmeric – 1 tsp
  1. After heating the oil in kadai, add mustard seeds and leave it to splutter
  2. Add curry leaves, urad dhal, channa dhal
  3. Add onion and fry them till golden brown
  4. Add salt and mix the ingredients well
  5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
  6. Fry them and leave them till they turn brown
  7. Add turmeric and mix them well and allow them to get fried
  8. Add chilli powder and again fry them
  9. Once you feel it’s completely crispy, turn off the stove and serve it.
This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

Thursday, November 17, 2011



Paddu or Khara Panniyaram can be had as a breakfast or as a snack. This is made up of dosa batter. This can be served with any kind of chutney. Children would love to eat them with tomato ketchup. This is also a South Indian recipe. Paddu with coffee serves as a winter recipe for your sweet evening.

  • Dosa Batter – 1 cup
  • Groundnut seeds – ½ cup
  • Onion – 2 nos
  • Coriander leaves – ½ cup
  • Salt to taste

  1. Roast and remove the skin of groundnut seeds
  2. Grind the groundnut seeds just one small round in mixer
  3. Add chopped onion, groundnut seeds, chopped coriander leaves, salt to dosa batter and mix them well
  4. Put 1 tsp oil in each hole in panniyaram acchu
  5. Now fill each hole of panniyaram acchu with the mixture
  6. Leave them to roast
  7. Add oil on the other side and allow them to roast again (watch out so that it doesn’t get burnt)
  8. Remove them from the acchu and serve them with chutney
This post is sent to Winter Carnival launched by Radhika on Tickling Palatea.

Wednesday, November 16, 2011



I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

  • Badam - 100 gms
  • Dates - 100 gms
  • Sugar - 100 gms
  • Cardmom Powder - 1 tsp
  • Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
  • Milk - 2 tsp to make small balls
  1. Powder Badam, Dates and sugar separately and mix it together
  2. Heat ghee in a kadai and add the mixture
  3. Roast them in ghee till you get a nice aroma
  4. Pour milk and stir the mixture well
  5. Grease a plate with ghee
  6. When the mixture is warm, make small balls
  7. Garnish with copra pieces on top of it

Tuesday, November 15, 2011


After a week full of hectic work schedule at office I am free on weekends. Thanks to all my bloggers whom I follow, because of them I have learnt to think how better my lunch table can be on Saturday.

Isn't it a cool and nice idea to add a hot "masala papad" along with rice, sambar, rasam and curds to make your winter day little hot. 

Radhika of tickling palatea, a fellow blogger has come up with a great theme called Winter Carnival between 1st Nov to 31st Dec 2011, for which I am herewith sending this post. Logo for this event is:

  • Papad - 5 (one for each family member)
  • Mustard Seeds - 1 tsp
  • Onion - 1
  • Tomato - 1
  • Lemon - 1/2 slice
  • Green Chillies - 1 (as per taste)
  • Salt to taste
  • Coriander leaves / Cilantro for garnishing

  1. Cut onion into small pieces.
  2. Cut tomato into small pieces
  3. Chop green chillies
  4. Heat little oil in kadai and add mustard seeds, wait till it splutters.
  5. Add onion and fry them till they are golden brown
  6. Add chillies and fry them for sometime
  7. Add tomato and fry them for sometime
  8. Sprinkle salt and mix the mixture well
  9. Take hot papads (papads which are fried in oil) and add the mixture on them.
  10. Garnish cilantro/coriander leaves on the masala papad
  11. Squeeze lemon on them