Thursday, November 22, 2012

Puli Upma

Rice Flour – 2 cups
Tamarind extract – 1 3/4 cups
Asafoetida – a pinch
Turmeric – a pinch
Salt – As per taste
Red chilli – 2
Mor milagai – small – 4  ( optional , if it is not there , use 2 more red chilli )
Oil –  1/4 cup
Mustard seeds – 1 tsp
Chana dhal – 1tsp
Urad dhal – 1tsp
Curry leaves – few
photo (24)
1) Soak Tamarind in water and extract the juice.
2) In a mixing bowl , Add rice flour , turmeric , salt and Asafoetida
3) Add Tamarind extract to the mix and mix it well without lumps. ( the batter should be slightly watery than the chapathi dough.
4) In the pan , Add oil and fry the Mor milagai first until it becomes black or dark brown and keep it aside.
5) In the same pan , temper Mustard seeds , urad dhal , chana dhal and red chillies,
6) Add curry leaves and Mor Milagai. Now add the Rice mixture
7) Cook it in the low – medium flame and keep breaking the lumps using the ladle. Cook until the Upma becomes soft.
Note : I used the store bought rice flour.
If the rice flour is not good , the upma might become sticky. Also You need to more oil to make this upma.
photo (23)

Sunday, November 11, 2012



Last Thursday , it was raining and both of us were feeling like eating bajji and hot chai. As soon I reached home in the evening and made potato bajji. Actually I planned to make some onion bajji as well , but ended up making only potato bajji. My daughter also enjoyed this bajji with tomato sauce..



  • 3/4 cup Besan / Kadala Maavu
  • 1 tbsp. rice flour
  • 1 large Potato
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Hing / Asafoetida
  • A pinch  of Turmeric powder
  • Salt to taste
  • Oil for frying


Wash the potato and cut them into thin slices ( I used the mandolin slicer and adjusted it for correct thickness )

Take the Besan , rice flour , Salt , red chili powder , turmeric , hing in a bowl and add water slowly and mix it well to  a thick batter ( it should be too watery or too thick ) . The batter should be such a way that when you dip the potato it should coat well.

Heat the oil in the pan and once it is hot , Dip the potato in the batter and add it to the oil.  Turn the bajji and fry both sides until it is golden brown. Remove it and drain the excess oil using paper towel.  Repeat this in small batches

You can make Coconut chutney as a side dish , we all had it Maggi tomato sauce.

Variations : instead of potato , you can use onions , paneer cubes or raw banana to make bajjis. Bread or papad can also be used to make bajji’s