Wednesday, September 5, 2012

Mullangi Pachadi/ Radish Chutney

I never tried making this chutney, but had it often in my grandmothers house. Last time when my Mom visited me(talking all the mother and daughter talk in the world)we were remembering my Grandma's House, days spent over there and the lunch and dinner time...............later landed on the food we used to relish, especially i used to like the chutney that they make for idli and rice too................really yummy, but not sure, what it is? til the time my Mom made it for me.................."It's made of Radish!!!! Oh my I never knew it".  Yep! my friends if you are bored with your routine chutneys, come on, why are you waiting. Try this and enjoy your breakfast and meal too.......the special flavour of Radish enhances the taste and boost the flavour of the chutney!!!!!  BUT.......Try this only..... if you are the lover of this vegetable.


  • 1 radish (peeled, cut into circles)                  
  • 1 onion (roughly chopped)
  • 8 dried red chillies (adjust as per spice levels)       
  • 3 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1 tbsp tamarind pulp
  • 1 tbsp oil
  • salt to taste
  • 2tsp.oil
  • 1/4 tsp mustard seeds(for seasoning)
  • 1/2 tsp urad dal (for seasoning)
  • 2 spring of curry leaves (for seasoning)


  • Heat oil in a pan.
  • Add red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek , fry them for few minutes, til the aroma occupies your kitchen, remove them form the flame, keep them aside.
  • Now add peeled and chopped radish pieces and saute for 5-10 mins.
  • Remove from heat, allow them to cool for sometime.
  • Add all the fried ingredients except radish  in a mixer jar.
  • Make a fine powder, then add radish, tamarind pulp, onion and salt.
  • Once again grind it to a coarse paste or  desired consistency. 
  • Now heat oil in a pan, add all the seasoning ingredients, fry til they are golden brown in color,      add  the ground chuntney to seasoning and allow to cook on low flame for about 5min. remove it from heat.
  • Mullangi pachadi is ready to serve.
  • Serve with plain white rice, dosa, idly, etc...

  • prep time: 10 mins

    Thursday, August 30, 2012

    Corn flour Halwa

    Yummy.............yummy Halwa.................Give it a try, if you are a fan of jelly. It tastes even better than that!!!!!

    Corn flour- 1/2cup
    Sugar- 1&1/2cup
    Water- 2cups
    Elachi powder -1/4tsp.
    Ghee- 2tsp.
    Food color- a pinch

    • In a pan add ghee, fry cashews and keep them aside.
    • Mix corn flower, sugar, water, elachi powder, food color in a microwave safe bowl.Microwave in high for 5mins. Mix in between for every two mins.
    •  Again microwave it for another 6 more minutes. keep stirring in between for every 2mins.
    • Remove it from the microwave, stir in the fried cashews.
    • Smear ghee to a plate and spread the cornflour mixture on the plate, let it sit for an hour or so...cut into pieces and enjoy this halwa. 

    Monday, August 13, 2012

    Vermicelli Halwa


    • 1cup vermicelli
    • 3 cups water
    • 1/2cup ghee
    • 1/2-3/4 cup sugar
    • 1/2cup coconut (shredded,fresh)
    • 2tbs.raisins
    • cahew nuts
    • 1/4tsp.elachi powder.

    In a pan add 1tsp. of ghee, roast cashews and raisins and keep them aside.
    In the same pan add 1tsp of ghee and roast the vermicelli/semiya til light golden brown color and keep them aside.
    In the same pan add water, let them come to rolling boiling, then add the roasted vermicelli and cook till the vemicelli is 3/4cooked, immediately remove from the fire and drain the water.
    Add this vermicelli, sugar, ghee, shredded coconut, elachi powder to the pan and mix, cook it on low flame till the sugar is melted and all the  remaining liquid is absorbed.
    The simple and delicious dessert is ready in minutes .......... relish it hot or cold...

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