About Me

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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, August 31, 2011

Uppu and Vella Kozukattai - Ganesh Chaturthy Special

Note 1: I have mentioned the ingredients in minimum quantity here so that you can know in what proportion the ingredients are to be mixed.

Note 2: Always prepare the filling first as the dough has to be made in the end just before bringing the  the Kozhukattais together.

Kozukattai Dough:

Rice Flour -1 cup
Water – 2 cups
Salt to taste
Coconut Oil – 2 tsp


In a heavy bottomed deep dish /pan, pour the water, add coconut oil and salt and allow to boil. Then reduce the flame to medium –low and add the cup of rice flour in to the water.  Add flour very carefully little by little and keep whisking all the time to avoid clots and coagulation. As you keep stirring when you see that all the water is gone, see if the entire batter scoops up on your ladle as a single mass. Whisk for a few more minutes till the batter stops sticking to the pan. Transfer to a bowl, add another spoon of coconut oil and knead well to form a huge ball like the dough used for making chappati.  Cover and set aside in a bowl.

Uppu Kozhukattai:

Bengal Gram 1/2 cup
Urud Dhal 1/4 cup
Green Chillies 3- 4
Curry leaves
Salt to taste


Soak the Bengal Gram and Urud Dhal for about 3 hours. Grind them in the mixer with salt, green chillies and curry leaves with as little water as possible. It should not be too smooth but a little short of that, a little coarse.  Add asafoetida and a spoon of oil and mix well.

In a tiny skillet on the stove, add oil and mustard, when the mustard splutters, add it to the ground paste.
Grease 1 or 2 idli plates and fill the firm ground paste in the idli plates. Steam the plates in the pressure cooker without the weight for 12 – 15 minutes. Switch off the gas, let the steam cool off and then remove the plates and allow cooling.
Transfer the steamed urud idlis to bowl and pour 1 spoon of coconut oil and slowly crumble them with your fingers. Do this when its still warm.

With the help of your oil greased hands make small thick rolls (about an inch) with the crumble. Once that is done, cover in air tight container and set aside. 
Take the Kozukattai Dough and make boat shape cups out of it with your oiled hands. Place a urud dal roll in to the boat shaped dough and seal the dough with your fingers by pressing the two sides together and forming the crown of the kozukattai. Place the kozukattais again in greased idli plates and steam in the pressure cooker for 12 minutes. Switch off stove and after a few minutes transfer to a plate/hot plate.

Vella Kozhukattai:

Freshly grated coconut – 1 cup
Jaggery - 1/2 – 3/4 cup
Freshly Powdered cardamom -1 tsp
Milk 1 tbs
Water 2-3 tbsp


In a deep bottomed dish/pan add the jaggery, water and the milk. Allow it to melt. When the jaggery turns liquid, add the fresh grated coconut and mix well. Also put in the powdered cardamom and stir in well until the mixture leaves the sides. Cool the filling and make them in to little balls.
Grease your palms with coconut oil and then take a ball of the outer dough in your palms. Make a little depression in the centre with your thumb and make it in to the shape of a semi circle with smooth sides and a hollow in between. Fill the depression with the filling and close the edges and seal it with your fingers by forming a point.
Arrange all the Kozukattais for steaming on the greased idli plate. Steam it in the pressure cooker for 10 – 12 minutes. Remove from steam, transfer to a plate/hot plate.

Happy Ganesh Chaturthy
Note: Make sure to offer the kozukattais for Neividyam before popping them into your mouth :D
Wishing you all a very very Happy Ganesh Chaturthy!!!

Dragon Chicken


Chicken(boneless) – 1 lb(cut into cubes or strips)
Ginger(finely chopped) – 1 tsp
Garlic(finely chopped) – 1 tsp
Red chilly flakes – 1 1/2 tsp
Tomato sauce – 8 oz
Soy sauce – 2 tsp
Sugar – 1/2 tsp
Cashew nuts -  3tbs (broken, roasted, unsalted)
Spring onions, chopped- 1 stalk
Vegetable oil for deep frying
Salt to taste

For marinating:

Ginger paste – 1 tsp
Garlic paste – 1tsp
Pepper powder – 1 1/2 tsp
Egg white – 1 egg
Corn Flour – 2 tbsp
Salt to taste


Marinate the chicken pieces with the prescribed ingredients and set aside for 15 minutes. Fry the marinated chicken in oil until golden brown and crispy.
Pour 2 tsp of oil used for frying in a skillet. Sauté the finely chopped ginger. Add finely chopped garlic followed by red chilly flakes and tomato sauce. Add Soy Sauce and sugar. Add the fried chicken pieces and cashew nuts and mix well. Garnish with spring onions.

Sunday, August 28, 2011

Chingri Maacher Malaikari - A classic Bong dish !!!


½ kg Tiger Prawns, deveined
Onion paste - 5 tbs
Garlic slit – 3 cloves
Ginger paste – 1tsp
Green Chilies - 3 slit
1 can coconut milk
4 bay leaf
4 cardamom
6 cloves coarsely ground
Cinnamon 2 small sticks
Red Chili Powder 2tsp
Turmeric Powder 1 tsp
Salt to taste
Sugar ½ teaspoon
3tbs mustard oil


Marinate the prawns by mixing it with salt, turmeric and red chili powder. After 20 minutes, in a skillet, over medium flame, sauté the prawns until they are half cooked and keep them aside. In the same oil sauté garlic till it turns golden brown and then remove it from the skillet. The whole purpose of adding the garlic is to flavor the oil.

Then add the bay leaf and the spices. Then add the onion paste along with a little sugar and the ginger paste. Sauté for 2-3 minutes until the oil starts leaving the masala. Then add the coconut milk. At this point, add the red chili powder, slit green chilies, a pinch of turmeric and salt. Let it bubble. Then, add the prawns. Cook till it acquires a creamy consistency (The gravy must coat the ladle) garnish with crushed almonds and serve hot with rice.

Saturday, August 27, 2011

Pan Seared Salmon & Crisp Asparagus


Skin-on salmon fillet - 1
Salt and freshly ground black pepper
olive oil - 2 tbs
Asparagus - 4 with the top and bottom chopped
Lemon wedges


First scrape the scales off the salmon, wash it and dry the salmon with a kitchen cloth. Sprinkle salt and freshly ground pepper on each side and pat the salmon. Mean while slightly steam or blanch the asparagus, remove from steam and pat dry with a kitchen cloth and keep aside.

Heat a heavy-bottomed skillet for 3 minutes over high heat. Add oil to pan and swirl to coat.
When the oil shimmers, add the fillet skin side down and cook and without moving it for about 30 seconds. Reduce heat to medium-high and continue to cook until skin side is well browned and untill bottom half of the fillet turns opaque.

Turn fillet and cook, without moving them, until they are no longer translucent on the exterior
and are firm, but not hard, when gently squeezed (approximately 3 minutes) then turn the salmon over and sear briefly. Side by side, sear the asparagus too adding seasoning on each side when they turn slightly golden brown.

Remove fillet from pan let stand for a minute. Serve immediately with lemon wedges.

Note: When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a knife. If center is completely opaque and the orange color is dull, the fish is overcooked. When you cut into the salmon it should be crackling on the skin side (slightly crisp) and soft but not flaky in the inside (it should not disintegrate).

Godumbai/ Godumai Dosai - Lazy man's chappati


Wheat Flour (Atta) - 1 cup
Water - 2 cups
Chopped Green Chilly - 2
Onion - 1/2 Finely Chopped
Ginger - 1/2 inch finely chopped
Chopped Coriander - 1 tbs
Pepper Powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
A pinch of Asafotida
Salt to taste


Mix  the flour with water till you get a consistency like dosa batter. Add all the masalas mentioned above. Then add the onion, chillies and ginger. Stir well. Heat a flat based skillet and pour a ladle full of batter on it and spread it in circular motion from the center till you get a big circle. At this point your Flame should be low. Cook on low flame for a minute then turn the flame high. Cook on both sides and serve with chutneys or curries. This is a low calorie dish and good for digestion. Quick and easy to make. Its the lazy man's equivalent of chappati or roti. You can also make it plain without the onion, coriander and ginger.

Friday, August 26, 2011

Tropical Smoothie


1/2 cup chopped pineapple
1/2 cup chopped ripe mango
1 cup fresh strawberries
1/2 glass fresh milk
1/2 cup fresh yogurt
2-3 ice cubes
1/2 tsp vanilla essence
Sugar to taste  - (health conscious people can use skimmed milk and sweetener)
Method (Non Alcoholic):

Put all the ingredients into a blender. Blend well. Pour in tall glass and serve chilled.

Method (Alcoholic):

Put all the ingredients in a blender. Avoid the yogurt and vanilla essence. Blend well. Add a generous splash of Malibu Coconut Rum. Serve in a whiskey glass with wedges of pineapple as garnish... Cheers :D

Thursday, August 25, 2011

Kodi Vepudu - Andhra Chicken Fry


Dry red chilli - 1
Chicken - 250 grams 
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 to 1 tsp
Coriander powder  - 1 tsp
Coriander leaves (for garnish)
Salt - to taste
Onion -1 (finely chopped)
Oil - 3tbs
Fine powder of  roasted Cinnamon - 1 inch stick, Cloves - 2, Cardamom - 1 and Fennel seeds - 1/4 tsp

Mix the above ingredients (except the onion, garam masala and oil) and marinate for 15 minutes. Pour enough water to the marinated ingredients and cook till the chicken is soft. Heat oil in a pan. add broken red chilli, and onion. Fry till onion turns golden brown. Add little salt for the onion. Then add the cooked Chicken (with the gravy) and garam masala powder. Fry till the gravy gets evaporated till the chicken turns golden brown. Then remove from fire, garnish with coriander leaves and serve.

Wednesday, August 24, 2011

Couscous with Chicken, Pine nuts and Feta Cheese


1 Packet (5.9oz) pre-cooked dry couscous
(you can substitute couscous with dry roasted rava/semolina)
Olive oil - 2 tbs
Chicken breast (8oz) cut into 1/2 inch pieces
Minced garlic - 1tsp
Water - 1 1/4 cup
Dry white wine - 2tbs
Red chilly flakes - 1/2 tsp
Feta Cheese - 1/4 cup - crumbled
Toasted Pine nuts - 2 tbs
Parmesan cheese - 1/4 cup
Spring onions for garnish
Salt to taste


Heat the olive oil in a skillet. Add the chicken and garlic. Cook for 5 minutes till the chicken is no longer pink inside. Stir in the water, wine, dry red chilly flakes, salt and Parmesan cheese and bring to boil. Stir in the couscous. Remove from flame and cover. After 5 minutes fluff couscous lightly with a fork then    stir in the feta cheese, pine nuts, spring onion and serve immediately.

Gongura Mutton (Mutton cooked in Sorrel Leaves)


Fresh Mutton - 2 lb (cut into pieces)
Gongura (sorrel) leaves - 1 bunch finely chopped
Onion - 1 finely chopped
Ginger-Garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Lemon Juice - 1/2 lemon
Red Chilli powder - 1 tsp
Pudina leaves  - 1/2 bunch
Clove - 5-6
Cardamom - 3-4
Shahi Jeera - 1 tsp
Salt to taste
Oil - 3 tbsp


Mix together salt, turmeric powder, chilli powder, mutton, ginger garlic paste lemon juice. Let it marinate for one hour. In a pressure cooker, add the oil and when the oil gets heated add cloves, cardamom, shahi jeera and fry. Then add pudina leaves, onion and gongura leaves.  Stir and then add the marinated mutton. Fry for few seconds and add 2 cups of water. Close the cooker, put the weight and wait for four whistles then switch off. After cooker cools down, transfer contents to a skillet and keep cooking till water completely evaporates. Serve with hot rice or roti.

Thursday, August 18, 2011

Citrus Crush ♥


2cup chopped watermelon (de-seeded)
1 cup fresh strawberries
1/2 cup of freshly squeezed orange juice
2-3 ice cubes
Sugar to taste (optional - depends on how naturally sweet the fruits are.)
2 tsp Lemon Juice
Mint leaf to garnish

Method (Non Alcoholic):

Put all the ingredients in a blender. Blend well. Do not Strain the juice. Pour in tall glass. Garnish with mint leaves and serve chilled.

Method (Alcoholic):

Put all the ingredients in a blender. Blend well. Strain the juice in a strainer and remove the fiber. Add a splash of vodka or tequila. Serve in frosted cocktail glasses with wedges of lemon... Cheers :D

Wednesday, August 17, 2011

Yellow cake with creamy chocolate frosting topped with strawberries ♥


For Cake

Sugar - 1 cup
Maida (all purpose flour) - 1 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Soft butter - 1/3 cup
Butter milk (thick, unsalted) - 2/3 cup
Egg yolk - 2-3
Vanilla essence - 1 tsp

For Frosting

Sugar - 1 1/2cup
Maida - 1/4 cup
Milk - 2/3 cup
Unsweetened Coco powder - 1 1/2 tbs
Soft Butter  1/3 cup
Vanilla essence - 1/2 tsp

Method (Cake):
Preheat oven to 350 F. Lightly grease a round 8" cake pan and set aside. Mix sugar, flour, baking powder and soda together in a mixing bowl and blend well. Cut butter into chunks and add to flour and mix till flour becomes crumbly. Pour buttermilk into the mixture and whisk until blended. Add the egg yolks and vanilla essence and whisk again till the mixture is consistent and lump free. Spoon batter evenly into prepared pan. Bake for 30 mins or until toothpick inserted comes out clean. Cool for 15 minutes before removing from pan.

Method (Frosting):
Combine sugar flour and milk in a medium saucepan that does not have a handle. whisk away constantly until smooth. Cook over medium high flame (keep whisking continuously) until mixture comes to boil. Reduce heat to low and cook, stirring constantly till mixture thickens like a pudding. Then remove from heat, add coco and butter  stirring till they blend. Place saucepan in a bowl of ice water stirring occasionally until it cools and thickens to spread able consistency. Add the vanilla essence and stir.

Take a buttering knife and apply the frosting in a circular motion all over the cake and decorate with fresh strawberries or season fruits. And serve with a scoop of Vanilla ice-cream.

Peanut Chaat


1 cup steamed peanuts (add salt in the water and dont over steam as the peanuts must be al dante)
2 tbs grated carrots (its optional, turn creative - add bits of potato, cucumber etc too if you want)
2 tbs coriander leaves finely chopped
2 green chillies finely chopped
1/2 onion finely chopped
1 tomato finely chopped
1-2tsp red chilli powder
1tsp chaat masala
Salt to taste
1/2 lemon
Sev/bhujiya/ooma podi


Place the peanuts in a mixing bowl. Add the red chilli powder and mix. Then add the onion, tomato, green chillies. Then add the Chaat masala, salt and grated carrots and coriander leaves. Squeeze lime juice stir and granish with sev and serve. Goes well with cocktails and beer.

Chicken 65 - 1st class meat..its such a treat.. eating Chicken 65 in the Madurai street


Boneless Chicken cut cubes - 1lb
1/4 cup yogurt
1 egg
1 tbs rechilli powder
Juice of 1 lemon
2tbs ginger garlic paste
2 tbs Achi/Shakti Chicken 65 masala or Chicken Fry masala (If not available mix together 1tbsp besan add a pinch of turmeric, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp chaat masala, asafotida)
1 finely chopped onion
Chaat Masala
Salt to taste
Oil for deep frying


Marinate the chicken in the refrigerator for three hours after mixing it with all the ingredients above except chopped onion, chaat masala and oil (Use juice only from half a lemon). Egg is essential as it binds all the components together while deep frying.  Remove from the refrigerator 15 miutes before frying and filter the excess water accumulated over the chicken.

Add oil in a heavy bottomed pan for. Once the oil reaches boiling point slowly chicken pieces and fry for 8 - 12 minutes depending on the number of pieces in the oil. Be careful as over cooking will harden the chicken. When the chicken turns to golden brown take a piece out, prick it with a tooth pick. It should go in without much effort. then Cut it with a knife, the chicken should look white and moist throughout which indicates perfectly cooked chicken then remove from oil.

Garnish with chopped onion, sprinkle some lemon juice and chaat masala and serve hot.

Aaloo Paratha


4 potatoes boiled and skinned
1 onion finely chopped
1 green chilli finely chopped
1/2 tsp chilli powder
1/2 tsp of garam masala powder
1 tsp amchur/dry mango powder
Ghee (Clarified butter)/ butter
A few corainder leaves
Dough made from whole wheat flour. (Check my recipe on how to make phulkas)
Salt to taste


Mash the potatoes with the spice mixtures. Dust the flat kitchen counter with wheat flour. Take two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches. Take a portion of the potato mixture and spread it on one of the rolled dough. Cover this dough with the second rolled dough.Press the edges of both the rolled dough firmly. Roll it into a size of a normal roti or chappati.

Alternate method:

Take a piece of dough. Roll it out in a small circle. Now put the potato filling in the center of the rolled out dough. Take it in your palm and bring all the edges together like a pocket. Now by applying pressure with your fingers press the edges down. Apply some wheat flour on this stuffed dough and gently roll the dough with a rolling pin. Make sure that the parathas do not break. Dust with more flour if required. Roll it into a size of a normal roti or chappati.

Now put the raw aloo parantha on a hot griddle. Fry the parathas on both sides with ghee/butter. Serve hot with dahi and pickles.

Mysore Bonda


1/2 kg Maida  (all purpose flour)
500 ml Yogurt

7-9 Green Chillies (Grind them)
3 Onions finely chopped

Coconut pieces - 4 tsp
Whole black pepper - 1 tsp

Baking soda 1/2 tsp
Salt to taste

Oil to deep fry


Mix maida and yogurt and make a tight batter.  Add chilly paste, baking soda then cover and set aside for 30 minutes to one hour. Finally add the onion, coconut, peppercorn and salt. Heat oil in a deep frying pan. Make small lemon size balls with the dough and fry them till both sides turn golden brown. Allow the oil to dry-down. Serve with coconut chutney.

Note: Keep flame in medium while frying to get uniformly cooked bondas.

Tuesday, August 16, 2011

Schezwan/Sichuan Chicken Fried Rice


Boneless chicken - 1/2 kg (cut into thin strips)
1 egg
1 cup cooked rice
1 cup peas and carrot (finely chopped)
1 onion
1 capsicum cut to juliennes
8 garlic pods finely chopped
1" ginger finely chopped
1 bunch spring onions
2 tsp redchilli paste (soak about 10 dried red chillies for 30 mts and grind to a fine paste)
1 tsp tomato sauce
1 tsp soy sauce
1 tsp pepper
1/2 tsp vinegar
2 tbsp sesame oil
Salt to taste


Heat oil in a frying pan. Add chopped garlic and ginger pieces and saute till they turn slightly brown. Add chicken pieces and fry for 3-5 minutes in medium-high heat, Add the carrot, peas and capsicum and saute for few seconds (vegetable should not be over cooked they should have a slight crunchy texture) . Move them to the corner of the pan. Break the egg and scramble it. Once it is cooked mix it with remaining vegetables and chicken. Add the remaining ingredients except rice and saute for a minute or so. Finally add the cooked rice and mix thoroughly. Adjust salt. Saute in high heat. Remove from heat. Serve hot.

Tomato & Coriander Flavored Veg Clear Soup - Asian Style


Tomato - 1 medium
Onion - 1/2
Chopped mushrooms - 1/2 cup 
Mixed vegetables - 1 cup (Peas, Carrots, Beans, Broccoli, Cauliflower)
Finely chopped garlic - 1 tbsp
Chopped spring onion - 1 tbsp
Ginger Julienne - 3 to 4
Finely chopped fresh coriander/cilantro leaves with stalk - 1/2 cup
Red chilly powder - 1/2 tsp
Chicken stock - 2 cubes (vegetarians please use Aji - No - Moto 1tsp)
Pepper & Salt - To taste
Sesame Oil - 2tbs
Water - 3 cups (1 cup = 160ml)


Take a pan, add the sesame oil. Once its hot, add the onion and garlic and fry. Then add the mushrooms and fresh vegetables and fry. Add a little salt. Dont over cook the vegetables as they will cook even more in the water and the vegetables need to have a slight crunch when you bite them.

Then add the tomato and saute for a minute and add the three cups of water. Once the water starts to boil add the chicken stock cubes/ aji-no-moto, pepper, salt and red chilly powder. Stir and finally add the spring onions and freshly chopped coriander leaves and add the ginger julienne. Boil for a few seconds till coriander leaves and ginger gets infused in the aroma and flavor. Put in a bowl and serve hot. Very good for people on a diet.

Phulka / Roti / Chappati


whole wheat flour
water lukewarm  
2 teaspoons oil 
Some more whole wheat flour to aid in making the rolls
Clarified butter (ghee)/butter - optional


Put the flour in mixing bowl. Make a hole in the centre and add salt into it. Then add water little by little into the flour till sufficient and knead the flour into a soft smooth dough. (till a finger pressed in the dough goes in without much pressure). Then coat it with the oil and leave to rest for 30 minutes covered in a damp cloth.

Shape into a smooth, small lemon sized balls by rolling the dough into a ball between your palms making sure there are no cracks.  Then flatten it between your palms. Coat with flour on both sides.
On a well dusted flat surfaced kitchen counter, roll the dough till it becomes a big flat round circle. around 1/8” thick and around 6 inches in diameter.
Place a flat skillet over the fire, and let it heat till a drop of water thrown over it evaporates completely with a sizzling sound. Place a rolled dough over the hot skillet for around 10-15 secs till brown flecks appear on the underside. Lower flame and turn over and cook for 40 secs or so.
As soon as brown flecks appear on the underside again increase the flame to full and remove the skillet from the stove and turn the roti over.

Then with a pair of metal tongs place the lesser cooked side over the bare flame. The roti will puff out immediately like a balloon.  Then add a dollop of ghee/butter (optional).

Alternate method:  if you are not comfortable with cooking on a direct flame then cook the second side on low flame for 40 secs. Flip over on the skillet itself. Increase flame to high and use a cloth/towel to press the roti down at various points with light pressure. It should fluff up this way too.

Rajasthani Gatte Ki Sabzi


For Gatta:
1 cup of besan/chick pea flour/kadala mavu
2 tsp kasuri methi
1/2 tsp chilli powder
1/2 tsp dhania powder
A pinch salt and turmeric powder
2 tbs of butter milk. 
For Gravy:
1 cup of yogurt
1/2 tsp cumin
1/2 tsp of chilli powder
1/2 tsp of dhania Powder
1 small tomato finely chopped.
1/4tsp garam masala
1 tsp of besan
A little salt
A little turmeric Powder 

Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp dhaniya powder and kasuri methi. Make a stiff dough. Make 5-6 long strips of the dough. Put these strips in boiling water and cook for 5-8 minutes. Cut these gattas into small pieces.
Strain the yogurt through a strainer. Add salt, red chilly powder, dhaniya powder and turmeric to the yogurt. Mix well. Heat oil in a kadai. Add the cumin seeds and the gatta pieces. Fry for few seconds and then add the tomato and when it is cooked add yogurt mixture. Cook it for 5-7 minutes and add the besan according to the thickness you want while stirring continuously till it comes to a boil and add the garam masala. Turn off the gas. Serve hot with missi roti or shahi jeera pulao.

Lemon Rice /Lemon Sevai


2 cups rice or 1 packet concord instant sevai packet
(people who are not from India can use rice noodles instead)
3-4 medium sized lemon (depends on how tangy you want it, I like mine real tangy)
4-5 green chillies - finely chopped
Unsalted cashew nuts - 7-10
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Freshly chopped coriander/cilantro leaves
1 sprig of curry leaf
A pinch of asafotida
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chilly - 2
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 3 tbsp
Salt to taste


Cook the rice and keep it aside. For two cups of rice use 4 cups of water as grains should be separated when cooked. Don't forget to add some salt and oil to it. If you want to make Sevai, then cook the sevai/rice noodles as per the instruction on the pack and set aside.

Meanwhile, take a wok, add oil and once it heats up add the following in this order - cumin, mustard, channa dal. Fry till Channa dal turns almost red. Reduce the flame and then add the urud dal fenugreek seeds, cashew nuts, dry red chilly, curry leaves, turmeric powder, chilli powder and asafotida. Take it off the flame and add the chopped green chillies.

Intermediately toss the rice or sevai/noodles into the wok and mix it. Then sprinkle the lemon juice and salt slowly tasting the mix each time till you are satisfied with the tangy taste. Garnish with freshly chopped coriander leaves, mix and serve warm.

Monday, August 15, 2011



2 Cans of Garbanzo beans/Kabuli Channa/Chick peas/ Ceci (1 can = 15oz/425g)
2 Green chillies grated in a mixer along with coconut - 2 tbsp
1 Tbsp of finely chopped green mango with skin
1/2 Tsp cumin
1/2 Tsp mustard
2 Dry red chilly
A sprig of curry leaf
A pinch of asafotida
1/4 Tsp turmeric
1/4 Tsp red chilly powder
2 Tbsp oil
Salt to taste


Take a skillet and add oil. Add the cumin, mustard, and dry red chillies. Once the mustard starts smattering, add the garbanzo beans and asafotida. Saute it then add the turmeric, red chilly powder and salt. Saute again and finally add the grated coconut and chilly and mix it till the flavors are infused in the coconut. Once off the flame, add the mango, give it a stir and serve.

Simple Potato Fry - An all time favourite South Indian Dish


Potatoes - 4
Curry leaf - 1 sprig
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Sambar Powder - 1/2 tbsp (preferably Achi or Shakti brand)
Asafotida - a pinch
Oil - 3 tbsp
Salt to taste


Cut the potatoes in halves put them in the pressure cooker along with water, little turmeric and some salt and cook till you get 3 whistles (remember they should not get cooked to a point where they get completely mashed). Remove the potatoes, immerse them in cold water and remove their skins. Then dice the potatoes into cubes. Meanwhile, take a skillet, add the oil, then the sprig of curry leaves. Once they are fried, add the diced potatoes then sprinkle the asafotida, the remaining turmeric, red chilly powder and sambar powder. Turn the flame to high and keep frying till the potatoes are in a semi-mashed state and till they start turning golden and crisp. Add the required salt and saute again. Serve hot with sambar/rasam/curd rice and applam/pappadam.

Chicken Kozambu - Chettinad Style


Chicken 1/2 kg
Onion- 2
Tomatoes- 2
Garlic-20 pods
Ginger garlic paste- 2 tsp
Chili powder-1 tbs
Coriander powder- 2 to 3 tbs
Lemon juice- 2 tsp
Cinnamon-2 small pieces
Bay leaf- 1
Star anise-1
Mint leaf/pudina- a few sprigs
Curry leaf - 1 stalk
Fennel seed-1 tsp

To Marinate:

Yogurt-2 tbs
Turmeric powder-1 tsp
Chili powder-2 tsp
Salt-2 tsp
Ginger garlic paste-1 tsp

To Grind:

Coconut -2 tbs
Cashew nut -5
Fennel seeds-1 tsp


Marinate the chicken pieces for at least an hour with all the ingredients that are required for marination. Meanwhile, chop the onion, garlic and tomatoes into small pieces set aside and then grind the items, that are to be ground, into a smooth paste. Keep the pressure cooker on the stove and add 1 tbs oil and add all the items that are required for seasoning into that. Then saute the onion, garlic, ginger garlic paste and tomatoes in that order and then add the marinated chicken and stir for 3 minutes. Add the chili and coriander powder and 2 to 3 cups of water. Add the required salt. Mix everything well and close the cooker and put on the weight.
after a while reduce the flame to medium. Cook for 8 to 10 minutes.  Once you switch off the cooker wait ofr few minutes till the pressure is out then open the cooker and add the ground paste. Let the gravy boil for 5 minutes. If the gravy is very thick add water. Add the lemon juice and mix well (Note add lemon juice after gravy cools down a bit or else the gravy will turn little bitter). Garnish with Coriander leaves and serve hot with fluffy idlis/ parota/rice/idiappam.

Tonnarelli Ai Gamberi E Funghi (Pasta with Prawns and Mushrooms)


500g/1lb egg tonnarelli (if not available use spaghetti or fusili lunghi)
30g/1oz dried porcini (if not available in use baby bell)
6tbsp extra virgin olive oil
90g/3oz thinly lengthwise sliced onion
350g/12oz button mushroom thinly sliced
250g/8oz fresh plum tomato (remove seeds n dice into pieces)
350g/12oz medium sized peeled shrimps/prawns
8tbsp double cream
Salt and freshly ground pepper to taste


Soak the dried porcini in a bowl with 250 ml luke warm water for at least 20 minutes. Lift them and squeeze the excess water and set water aside. Rinse mushroom under cold water and chop them.

Meanwhile, pour 4 litres of water into a large saucepan and place on high heat. When the water starts boiling add 1 tbsp of salt to it and drop the pasta all at once and stir well. When the pasta is cooked al dente, drain, rinse in cold water so that it wont stick, put in a colander and set aside.

Put olive oil and onion in a skillet over medium heat till onion turns golden. Add the porcini then the water in which it had been soaking to the skillet over medium heat. Stir till water has almost evaporated. Add fresh mushrooms, salt and pepper till the entire water dries up. Add the tomatoes into the skillet and cook for two minutes. Stir in the prawn/shrimp and add the cream stirring frequently till cream has reduced by half and take the sauce off the flame. Finally, toss the pasta with the sauce and serve at once.

Simple Middle Eastern Hummus (Without Tahini)


2 Cans of Garbanzo beans/Kabuli Channa/Chick peas/ Ceci (1 can = 15oz/425g)
4 Garlic pods
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
1/2 tea spoon red chilly/paprika powder
Salt to taste


In a food processor, combine the ingredients. Add little water to help process until smooth. Scoop out of the processor onto a serving dish. Garnish with drizzles of olive oil and sprinkles of paprika.

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Breaded Chicken Parmigiana


4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 cup freshly grated Parmesan cheese
1 tbsp Italian seasoning
1 tbsp salt
1 tbsp extra virgin olive oil
4 tbsp butter
3-4 cloves minced garlic
1 can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves
1-2 tbsp fresh, finely chopped parsley
shredded mozzarella cheese


Whisk together flour, 1/2 cup parmesan cheese, salt, and Italian seasoning in a mixing bowl. Coat chicken in flour mixture. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.

Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and add salt and pepper. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well.

Spread  the marinara sauce over chicken and generously cover the sauce with parmesan cheese. Top with shredded mozzarella cheese. Sprinkle on parsley. Let it stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.

Serve hot with Steamed Greens, Potato Baked in Jacket topped with Sour Cream.

Indian Coconut Rice


1 cup Rice
1Coconut  (must be fresh )
Cashew Nuts- as required
Green Chillies 2 to 3
2 tsp Coconut oil
1/2 tsp Mustard Seeds
1 tsp Urad dal
Dry Red chillies-2
1 tsp Chana dal
Curry leaves-7
1/2 tsp Jeera
Salt to taste


Grate coconut and take out 1/4 of it and keep it aside. Take coconut milk from the remaining coconut by grinding it in mixer with some water and filter it .You will get fresh coconut milk .

Wash rice and fry it a little. cook it with coconut milk and some water.Add salt to it.

Heat the pan add coconut oil and add mustard seeds, urad dal,chana dal, jeera, sliced green chillies, red chillies, curry leaves till it leaves nice aroma and add grated coconut to it till it slightly brown.

Add cooked rice to it and mix it well. Add roasted cashew nuts . Coconut rice is ready.

Spaghetti Aglio E Olio


1-2 cloves of garlic, minced, or more to taste
1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)
1/3 cup extra virgin olive oil
1 pound spaghetti
Grated Parmigiano or Pecorino Romano (optional)


Bring  lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).
When the spaghetti are done al dente, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side

Potato Masal/Bhaji/Podimas and Amras (Side dish for Puri/Masal Dosa filling)


3 boiled potatoes
1 tbs Oil
1/4 tsp Mustard
1 tsp Urad dhal
1 tsp Channa dhal
5 Green Chili/Peppers
1 strand Curry Leaves
1 pinch Asefoetida
1 Big Onion

1 inch Fresh Ginger
1/2 tsp Turmeric
Salt to taste
Chopped Coriander Leaves


Chop onion, green chili and Ginger.  In a pan add Oil. When the oil is hot, add Mustard, Urad dhal, Channa dhal. When mustard splatters add Green Chili, Curry Leaves and Asefoetida. Add the chopped Onion immediately and fry till translucent. Add Ginger. Add the cooked Potato, Turmeric and Salt and fry for a min. Add water and let it simmer till it almost evaporates and the potato is in a semi solid state. Add coriander leaves and take off the flame.

Note: For Amras, take which ever mango is available, which is sweet and ripe, remove the skin and seed and make it into a puree with the help of a mixer.

Spicy Green Chutney - II (For Sandwiches, Chapattis and Fried Snacks)


3 bunches of coriander/cilantro leaves
Some sprigs of pudina/mint leaves
7-10 medium sized green chillies/peppers
4-5 pods of garlic
Juice from a freshly squeezed Lemon
Peanut (plain roasted and unsalted) - 1/2  to 1 cup (depending on how spicy or thick you want)
Salt to taste

Add all the above ingredients (except peanuts) in the blender and grind into a fine paste. add little water once in a while to ensure a smooth paste.Then add the peanuts and grind again till the mixture turns light green.

Note: Those allergic to peanuts can use cashew nuts instead.

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Spicy Green Chutney - I (For Chat Items)


1 bunch Coriander Leaves,
4 Green Chillies,
Ginger 1 inch
4 pods Garlic,
Juice of one Lime,


Make the spicy green chutney by blending coriander leaves, green chillies, ginger, garlic, salt, lime juice and asafotida together with half a cup of water. Pour in a cup and keep aside. (This chutney can be used for making  bhelpuri and all chat items)

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Sweet Sauce/Tamarind Chutney


Tamarind - 1 small ball,
Red Chilly Powder - 1 tbs,
Sugar - 3 tsp, Sauf - 1 tsp,
Jeera Powder - 1/2 tsp,


Take a blender, pour a cup of water, immerse the tamarind ball, sugar, chilly powder, salt, jeera powder and sauf and blend well into a paste. Then strain it and the sweat chutney is ready (This chutney can be used for making sev puri, dahi puri, bhelpuri and all chat items).

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Sunday, August 14, 2011

Dahi Puri


Small round puris - 10-12
Potatoes - boiled and cubed - 1 cup,
Onion - ½ cup finely chopped.
Coriander leaves - 2 tbsp finely chopped ,
Curd (plain, fresh yogurt) - 2 cups
Green chutney - 2 tbsp (Green Chutney)
Sweet chutney - 2 tbsp (Tamarind Chutney )
Soaked and boiled peas - ½ cup
Salt - according to taste
Chat masala - 1 tbsp
Tomatoes - 1/2 cup chopped


Place 5-6 puris on a plate. Tap each puri on the thinner side to make a hole. Add a little (about half a spoon) of potato stuffing and peas in each puri. Add a little chopped onion in the poori. Add ¼ tsp green chutney and sweet chutney. Add a big spoonful of fresh curd in and on the puri. It is ok if it overflows. Sprinkle chopped onion, sev, chat masala, red chili powder, freshly cut coriander, chopped tomatoes on all the puris.

Sev Puri/ Papri Chat


Flat Puris/papdi – 10, crisp
Fine Sev- 1 cup
Onion – 1/2 cup, chopped
Tomato - 1/2 cup, chopped
Tamarind Chutney – 3 tblsp (Tamarind Chutney )
Green Chutney – 3 tblsp (Green Chutney)
Potato – 1/2 cup, boiled
Chat Masala – 1 tblsp
Red chili powder– 1/2 tsp
Cumin powder – 1/2 tsp
Coriander powder - 1/2 tsp
Chopped coriander for garnish


Take a plate and arrange the puris on it.  Mash the potato and add salt, lime, red chilli powder, cumin and coriander powder to it. Now fill the papdi with potato and pour the green chutney and tamarind over it. Sprinkle salt more red chilies powder, chat masala and cumin powder on the puris. Now sprinkle onions and tomato on top of it. Finally sprinkle sev on all the puris and garnish with chopped coriander.

Baked Spring Rolls (veg & non veg)


1/2 pound ground chicken
vegetarians can use some green peas and beans
1 cup finely shredded cabbage 
1/4 cup finely shredded carrot 
2 green onions, thinly sliced 
2 tablespoons chopped fresh cilantro 
1/2 teaspoon sesame oil 
1/2 tablespoon oyster sauce (optional)
2 teaspoons grated fresh ginger root 
1 1/2 teaspoons minced garlic 
1 teaspoon chilly sauce 
1 tablespoon cornstarch 
1 tablespoon water 
spring roll wrappers 
4 teaspoons vegetable oil

Preheat oven to 425°F. Place chicken in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. Vegetarians can the steam beans and peas. In a medium bowl, mix together chicken/vegetables, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the filling in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.

Note: If you are unable to get ready made spring roll wrapper then follow the Instructions below-

1 cup refined flour/all purpose flour (maida)
1cup water
1/2 tsp salt

Sift together flour and salt. Add water gradually, beating well to make a smooth batter. Heat a greased pan, reduce flame,and spread out half the batter to make a round pancake. Remove when the underside is set. Do not cook the other side.Repeat with the remaining batter. Cool the pancakes on a dry cloth, cooked side up. Mix together corn flour and water. Set aside. Place a portion of the cooked filling onto the cooked side of the pancake, at one end..ie the end nearest to you. Fold the right and left sides and roll upwards. Seal the edges with the corn flour paste.

This recipe has been entered in Flavours of China hosted by Sizzling Tastebuds

Mixed Stir Fry Noodles/ Hakka Noodles


Noodles 1 packet - Cooked (al dante)
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
2 green chilies, finely chopped
1 dry red chili
1 small onion sliced
2 spring onions, chopped
1 cup mixed vegetables
2 eggs - make into omlette and cut into shreads
1 cup cooked chicken strips
1 cup shrimps
1 tbsp chicken stock (use maggie chicken cube)
1 tbsp Soya sauce
1 tsp green chili sauce
1 tsp red chili sauce
1 tsp tomato ketchup
1 tsp vinegar
¼ tsp pepper powder
pinch of ajinomoto
3 tbsp sesame oil


Heat a large Wok. Add 3 tbsp of oil. Add the ginger-garllic, chilies. Sauté over high heat for a second. Then add the onions. After 30 seconds add the shrimp fry then add veggies. Add the ajinomoto. Cook for a minute. Now add the sauces, vinegar, chicken stock (crush maggie cube and mix with 2 tsp water). Add the chicken. Last of all mix in the noodles. Sprinkle pepper, adjust salt. Add the spring onion leaves. Stir lightly for a minute and garnish with omlette strips.

Schezwan/Sichuan Chicken


1 Chicken, cut into medium size pieces
Oil For deep frying

For the Marinade:
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste

For the Gravy:
3 tbsps Sesame oil
1 tsp finely chopped ginger
1 tbsp finely chopped garlic
2 Dry red chilies cut into 4 pieces
½ tsp chili powder
¼ cup spring onions 
½ cup chicken stock
½ cup tomato puree
1 tbsp Soya sauce
1 tbsp vinegar
¼ tsp sugar
½ tsp black pepper
A pinch of ajinomoto
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste

For the Garnish:
Roasted Cashew Nuts (Unsalted)
Chopped spring onion


Cut the chicken into cubes. Marinate chicken pieces in the marinade mixture for ½ hour. Heat oil in a frying pan and deep fry the chicken pieces, in small batches on medium heat, till golden brown and cooked. Drain and set aside. Heat 3 tablespoons of sesame oil in a wok. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on high flame for 1 minute. Now add the chicken stock, tomato puree, chili powder, sauces, vinegar, sugar, ajinomoto and pepper. Bring to a boil. Then add the corn flour mixed with water and stir continuously, till the sauce becomes thick. Add the chicken pieces. Cook covered on a low flame for about 3-4 minutes. Garnish with the spring onion and roasted cashew nuts.

Tom Yum Goong


1 1/2 pounds
medium shrimp
9 1/2 cups
water, divided
1/2 cup
chopped peeled fresh galangal
1/2 cup
(2-inch) pieces peeled fresh lemongrass (about 4 stalks)
kaffir lime leaves
1/2 cup
2 tablespoons
roasted red chili paste
1 tablespoon
fish sauce
Thai chiles
1/2 cup
chopped green onions
1/2 cup
chopped fresh cilantro
1 tablespoon
fresh lime juice
4 lime wedges


Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a vessel; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to vessel and let it simmer for 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Stir in fresh lime juice. Serve with lime wedges

Kerala Fish Fry


Fish slices
Red Chilly Powder-2 tbsp-more or less as you prefer
Ginger-1” piece Garlic - 2-4 pods
Turmeric powder-3/4 tsp
Pepper powder-1 tsp
Curry leaves-A small sprig-(optional)
Salt-to taste
Coconut Oil-1/2 for frying


Apply little salt and lime juice on the fish pieces and wash it with water. Drain the water. Grind together ginger, garlic, turmeric pwdr, pepper pwdr and red chilly pwdr into a fine paste adding a little water. Make gashes in the fish pieces and marinate the pieces with the ground paste. Keep the marinated fish for half an hour. Heat oil in a pan and shallow fry the fish pieces.Serve with onion rings and a slice of lime.

Note:  Please adjust the qty of spices to suit your taste. The ground paste should not be watery. Fry the fish pieces on low-medium flame.

Mutton or Chicken or Egg or Prawn Biriyani - Free Style


Bay Leaf)- 3
Cinamon - 1
Cardamom - 2
Onion - 1
Tomato - 1
Mint - 1 bunch
Coriander/Cilantro - 1/2 bunch
Garam Masala - 1 tsp
Rice 4 Cups


Mutton/Chicken - 1 kg or Prawns - 2 cups or Eggs - 6 (no marinade required for eggs)
Yogurt - 4 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Chilli Powder - 1 tsp
Pepper Powder - 3/4 tsp
Lemon Juice - 4 tsp
Ginger Garlic Paste - 1 tsp


Cashew Nuts Plain - 20
Jeera - 1/2 tsp
Fennel Seeds  - 1 tsp
Garlic - 8
Chilli Green small - 2


Mix the ingredients given for marination and keep aside for 1 hour. Meanwhile Cook rice and keep aside. For 4 cups of rice added 5 cups of water as the gravy also has water. Grind the ingredients given in paste to make a smooth paste adding little bit of water. Heat ghee in a sauce pan and fry the rest of the ingredients in specified order. Now add the marinated meat, ground paste and 1 cup of water. Cover and cook till meat becomes tender.(chicken and prawn cook real fast) but for mutton use pressure cooker. Switch off after a Whistle. Then add rice to the meat mixture.

South Indian Kotamalli (Coriander) Chutney


1 bunch Coriander leaves
5 green chillies
3 tbsp pottu kadalai or Dalia
2 tbsp grated coconut
1 tsp Tamarind paste
Salt to taste


2 tbsp oil
1 tsp mustard seeds
1 tsp channa dhal
1 tsp urad dhal
curry leaves

Heat 1 tbsp oil in a pan, fry coriander leaves, dalia, green chillies and coconut for 10 minutes on medium heat. Remove from heat, allow to cool down. Grind the ingredients to a paste. Add water if necessary.
Heat remaining oil in a pan for seasoning, add mustard seeds. Once it starts spluttering add channa dhal, curry leaves. Fry for a minute and add this seasoning to the chutney.

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

South Indian Onion Chutney


2 large onion
1 small tomato
1 tsp red chilli powder
2 pods garlic
1 tsp tamarind paste (adjust to taste)
1 tbsp oil
salt to taste

Seasoning: Oil, Mustard seeds, channa and urad dhal, curry leaves


Heat oil, add onion, garlic and tomato. Fry for few minutes. Add salt, redchilli powder and tamarind paste. Adjust to ur taste. Don't add more, it will make in sour. Fry till the raw small vanishes. Remove from heat cool down. Grind to a smooth paste. Add the seasoning to chutney.

This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.

Kuzi Paniyaram

Idli batter:
Boiled Rice - 4 cups
Urad dal - 1 cup
Salt to taste
Soak rice in water for 2-3 hours and dal in water for 45 mintues, before you are ready to grind.
Grind them seperately and mix them with salt and water, if required.
Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Idli batter - 3 cups
Onions - 1, medium sized, finely chopped
Green chillies - 2-3, cut into small pieces
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Asafoetida powder - a pinch
Coriander leaves - few
Oil - 1 tablespoon


Heat oil in a pan. Allow mustard seeds to splitter in it.
Add urad dal, curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until all onions turn golden brown.
Then mix this and coriander leaves with the batter.
Heat the paniyaram/appam pan and apply little oil in each of the holes.
Once it is hot, pour the batter and allow it to cook on both sides.