Spicy & Tangy Dal with Tomatoes / Tomato pappu !!

Tomato pappu is one of the mouth watering recipe in South Part of India. This is one of my favorite too. I love the tanginess & sweet of the tomatoes. This is really a very simple & easy dish, perfectly goes well with pappadam (Rice vadam) or pickles (Tomato pickle, Gongura pickle, Mint pickle, Andra style tomato pickles, Brinjal/ eggplant pickle, Lemon pickle).

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Pressure cook;

Tomatoes – 2 nos. (big wine tomatoes) roughly chopped

Toor dal – 1/2 cup

Onions – 1 no. roughly chopped

Green chilies – 3 -4 nos.

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Fennel seeds – 1 tsp

Salt to taste


Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

urad dal – 1 tsp

Tomato – 1 nos chopped

Turmeric – 1 tsp

Hing / asafoetida – a pinch

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  • In a pressure cooker, add toor dal, onion, tomatoes, jeera, fenugreek seeds, fennel seeds, green chilies, add 1 1/2 cup water & cook the dal mixture on medium flame for 2 -4 whistle (depends on pressure cooker).
  • Once the pressure released, opened the cover, add salt & mix it thoroughly.
  • Now keep seasoning kadai on very low flame, add oil, splutter mustard seeds, jeera, urad dal & hing.
  • And then add finely chopped tomatoes, turmeric & cook it until mushy.
  • Now add the tempered mixture to the dal & mix it well.
  • Cook the dal mixture for 5 more minutes & garnish with cilantro.
  • Serve it hot & enjoy with cooked rice and pappad / pickle.

Creamy Hummus with Home Made Tahini Sauce

Today’s recipe is one of the most famous & widely popular dip, Hummus, originated from Middle Eastern cuisine, it’s is the recipe with lots of healthy & nutritious benefits. This dip is mostly served with Pita bread (Middle eastern bread), vegetables, falafel (my favorite), vegetables, grilled chicken or meat.

Hummus is the best recipe for weight losers.  It is rich in iron, vitamin C, folate and vitamin B6.  It is also an excellent source of amino acids, fibers and proteins.

I used ginelly oil/sesame oil, because I love the flavor and its healthy too. The measurements of ingredients can be used as per your taste. Just keep on eye, while adding sesame oil it shouldn’t be overwhelming.


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Boiled channa / chickpeas / garbanzo  – 1 cup

Garlic cloves – 2 n0s.

Sesame oil – 1/4 cup

Cumin / jeera powder – 1 tsp

Tahini paste (Homemade)  –  3 tbsp (as per taste)

Lemon juice – 2 tbsp

Pepper powder (freshly grounded) – 1 tsp

Salt to taste


  • First soak the chickpea for overnight.
  • Rinse & drain the water, keep boil the water on medium heat, add the chickpeas cover & boil it for 1 hour or until it get soft in texture.
  • Once it boiled, drain & cool it (reserve some boiled water).
  • Now add the chickpeas, tahini paste, oil, salt, lemon juice, pepper powder, cumin powder in a food processor. Process until smooth.
  • Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is achieved.
  • Add salt to taste.
  • Before serving, spoon the mixture into serving bowl or plate, make a swirl and on the top drizzle some oil & sprinkle paprika over it.
  • Serve & enjoy with pita wedges, vegetables or crackers etc.,


  • Instead of sesame oil, you can also use olive oil.
  • Store in the fridge for up to 3 days.

Home Made Tahini / Sesame Paste

Tahini is the paste made from sesame seeds used in Middle Eastern’s Cuisine. Tahini is served as a dip on its own or as a major component of hummus.

Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine.

Tahini can be stored in refrigerator for more than a month.




Sesame seeds – 1/2 cup

Sesame (gingelly) / olive oil – 1/4 cup

Garlic – 1 no.

Water – 2 tbsp

Salt as required


  • First heat a clean pan over medium heat and add the sesame seeds.
  • Toast the sesame seeds until golden brown (without burning).
  • Once they’re toasted, let them cool a few minutes.
  • Now add toasted sesame seeds, oil, salt, water to a food mixer/processor.
  • Process the mixture into a paste, scraping down the sides.
  • Be careful by adding oil & water , add both ingredients as per required.
  • The consistency may be thick or thin as per wish.
  • Instead sesame oil, you can also use olive oil.
  • Check the amount of sesame oil, it should not overwhelmed the taste of tahini.

Seppan Kizhangu Varuval ( Taro / Arbi Fry )

Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.

Also refer; Plantain Fry / Vazhakkai Fry ; Potato Stir Fry ; Indian Spiced Hasselback Potato Fry

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Taro / Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry


  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.

  • Add finely sliced taro to the mixture by sprinkle some water.

  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).

  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.

  • Garnish with fried curry leaves on top.

  • Serve it hot & enjoy !!

Indian Style Fried rice !!

Today’s recipe is Indian style vegetable fried rice. It is really simple & less time consuming recipe. This fried rice is very tasty even without the sauce …

The best rice for fried is old cooked rice (leftover rice) or cooled rice. If u like to use old rice, follow this step – after adding old rice to veggie mixture sprinkle some water over it, this helps to give moisture to the rice.

The vegetables can be add as per wish. This fried rice would be good by also adding chicken, shrimp etc.,

The fried rice is topped with fried egg & avocado..




Mushrooms – 5 nos.(chopped )

Capsicum (orange color)– 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Sweet corn – 1/2 cup

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 1 clove (finely chopped)

Ginger – 1/2 tsp ( finely chopped)

Cooked Rice – 1 cups

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Cilantro / coriander leaves – chopped

Salt to taste

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  • Heat the oil on the kadai, add garlic, ginger and saute it for 30 seconds.
  • Now add finely chopped onions, red chili flakes, salt & saute it for 2 minutes.
  • Add carrot, garam masala and saute it for 4 minutes or until tender. 
  • Now add sweet corns and saute it for a minute.
  • Add the other veggies mushroom, capsicum & saute it for 2 minutes.
  • Add the cooked rice & mix it completely with vegetable.
  • Finely add green onions, cilantro & mix it.
  • Serve the spicy fried vegetable rice topped with fried egg !!

Spicy & Easy South Indian Style Tomato Rice / Thakkali Satham !!

Tomato rice is one of my favorite recipe. It is most popular & simple rice dish in South India. This is a perfect comfort & best take out food. It taste like tangy & spicy.

If you are not interested to add rice, don’t worry this tomato sauce goes well with chapathi, bread, idly, dosa and or crepes etc.,

IMG_5226 IMG_5224Ingredients:

Ripen tomatoes – 2 large chopped

Red Onion – 1 no.

Shallots – 2 large finely sliced

Ginger – 1/2 tsp finely chopped

Garlic cloves – 7-10 nos. large chopped

Green chilies – 3-5 nos. as required

Hing / asafoetida – 1/8 tsp

Turmeric powder – 1/2 tsp

Cooked rice – 1 cup

Salt as required.


Oil – 2 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

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  • First cook the rice, make it cool & keep aside.
  • Heat oil in kadai & start to tempering with mustard, cumin & curry leaves.
  • Now add the chopped garlic cloves, giner, green chilies and saute it for 30 seconds.
  • Add sliced onions, shallots & cook it until soften.
  • Now add the turmeric, hing & saute it for a minute.
  • Add the juicy tomatoes, salt & cook until the tomatoes get mushy.
  • Cook the mixture for 3- 5 minutes or until oil floats on top.
  • Finely garnish with cilantro.
  • Now switch off the flame, add the cooked rice & mix it throughly.
  • Serve the tomato rice with onion raith / potato fry / pappad.

Medu Vadai / Crispy Urad dal Vada !!!

Vadai is a savoury fritter-type snack from South India.  It is an important menu for every festivals & pooja. This medu vada is one of my favorite snack. There are many different varieties like sambar vada, dhai vada or thair vadai etc., I love to watch my mom while prepare vadas during festival but I never helped her because am so scared to drop the vadas in oil. This is my second attempt in making these medu vadas, I really loved the way it came out. It is simple & easy to make crispy & spongy “medu vada “.







Urad dal (whole) – 1/2 cup (soaked)

Red Onion – 1no. (thinly sliced)

Green chilies – 4 nos. finely chopped

Crushed pepper corns – 1 tsp

Ginger – 1 tsp finely chopped

Cilantro – 1/8 cup finely chopped

Salt to taste

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Clean, wash & soak the urad dal for 2- 4 hours.

Grind the soaked dal to a smooth batter by adding a little water as required.

Now add the crushed pepper, onions, green chilies, ginger, cilantro and salt.

Heat the oil in a kadai on medium flame.

First wet your hand, take a small portion of the mixture on a greased plastic cover, make a hole in the centre as shown above picture.

Now slowly drop the vadas to the oil.

Deep fry the vada till both sides turn golden brown in colour.

Repeat with the remaining batter to make vadas & remove the excess oil by using paper towel.

Serve hot with coconut chutney and sambhar !!



Batter should be soft & thick so it’s easy to hold the shape.

Always cover the grounded batter with plastic wrap so it helps not to dry.

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As soon as the batter is grounded , don’t let it sit on the counter for longer time this makes it ferment & absorb more oil.

Another way to make vadai is take a small portion of the mixture, make a hole in the centre with the thumb.