Thursday, 4 October 2018

Mullangi/Radish Chapatti/Mooli Paratha/முள்ளங்கிச் சப்பாத்தி

Radish/முள்ளங்கி is well known for its health benefits like; it’s good for losing weight, anti-cancerous, anti-fungal properties etc.

When adding Radish masala to the Chapati, it makes the roti softer. Stuffed Chapatis are always softer than the plain ones. Also vegetable stuffing eliminates the need for a Side dish or Subji. 

Just plain yoghurt with some pickle will be wonderful to go with.

If needed, we can make some Cucumber 🥒 Raitha, which is an excellent combination.



Radish/முள்ளங்கி/Mooli - 1 

Big Onion (Fineky Chopped) - 1

Green Chilli - 1

Garlic (finely chopped/paste) - 1 tsp.

Red Chilli Powder/மிளகாய்த்தூள் - 1/2 tsp.

Black pepper/மிளகு (crushed) - 1/4 tsp (optional)

Dhania/Coriander Powder/ மல்லிப்பொடி - 1/2 tsp.

Turmeric powder/மஞ்சள் தூள் - 1/4 tsp.

Kasoori Methi leaves (dried) - 1/4 tsp.

Cumin seeds - 1/2 tsp.

Olive oil - to make Chapati dough 

Whole Wheat flour/Atta/கோதுமை மாவு - 3 to 4 Cups

Warm water - around 1 Cup

Ghee/Clarified Butter - to cook Chapati 

Cooking oil - 2 tsp. 

Salt - to taste

 Radish Masala:

Grate the radish, chop the onions and make garlic paste by pounding in a mortar and pestle.

In a pan, pour 2 tsp. of cooking oil and add cumin seeds followed by onions. After 2 minutes, add the garlic paste and sauté for two more minutes. Add grated Radish and sauté for couple of minutes. Now add chilli powder, Coriander powder, dry mango/Amchur powder, turmeric powder, Kasoori Methi and salt. 

Adding Kasoori Methi gives wonderful flavor to the dish.

Let it cook for few more minutes. When Radish gets cooked, add chopped fresh Coriander leaves. Radish Masala is ready.

Method for making Chapati:

Take the wheat flour, stir in a bit of salt and 2 tsp. Of olive oil, mix well. Stir in the Radish masala, combine well. Add warm water little by little carefully and mix thoroughly. Make sure the dough is not watery and sticky. Radish masala is moist enough, so no need to add more water.

Do not rest the dough more than half an hour; it may become sticky.

Flatten the dough and make medium sized Chapati, not so thick and not so thin, to get the soft texture.

Cook the Chapatis with a dash of ghee/Clarified Butter.

Stack the Chapatis in a container lined with paper towel, to retain the moisture.

Soft and tasty Radish/முள்ளங்கி Chapatis/Mooli Parathas are ready. Serve with Cucumber Raitha or Plain Yoghurt and Spicy Mango Pickle. At times I make chopped tomato garlic Chutney.

This is Kids' friendly and great for Lunch box!

Wednesday, 26 September 2018

அகத்திக்கீரை மண்டி/ Chettinad Agathi Keerai Mandi with Coconut Milk

Agathi Keerai is called as "Humming bird tree leaves' in  english, (thanks to web info) 

Agathi Keerai is very good for lactating mothers, especially when it is combined with coconut milk; it’s really effective and enhances milk production.

Also it’s good for stomach ulcers, when you experience mouth ulcers it indicates that you have stomach ulcers too. During those times Agathi keerai combined with coconut milk, will help you heal faster.

Freshly squeezed Coconut milk..


Agathi Keerai/அகத்iதிக்கீரை - 1 Bunch

Small Onion/சின்ன வெங்காயம்  - 5 to 6

Red Chilli/ வரமிளகாய் - 1

Cumin Seeds/சீரகம் - 1/2 tsp

Freshly made Coconut milk/ தேங்காய்ப் பால் - 1/2 cup

Rice Mandi/அரிசி மண்டி - 1 to 1 and 1/2 cups


Separate the leaves from the stems and rinse well. Throw away the yellow leaves, which may cause diarrhea. Also we need to cook Agathi Keerai well, under cooked Keerai may cause indigestion.

In a pressure cooker add two tsp of cooking oil; add cumin seeds, chopped onion and red chilli and sauté for couple of minutes. Stir in the keerai/leaves and cook for two minutes.

Now add enough salt and Rice water/மண்டி. Cook in Pressure Cooker for 10 to 15 minutes in low flame.  

Switch off the stove. After releasing the pressure, add coconut milk.  Check salt and add if it’s necessary.

Serve hot with rice and Puzhi Kuzhambu.

With Coconut milk

Tips, tips, tips:

அரிசி மண்டி/Rice water is the water used for rinsing rice.  Rice water has nutritional properties and also helps to thicken the soup/மண்டி

I try to save rice water, when I soak rice for Idli/Dosa batter, that's when I get thick rice water and the quantity is also more. 

Rice Water

Friday, 17 August 2018

Pan fried Salmon Fillets with grilled Veggies

Salmon is well known for its amazing health benefits. It’s rich in Omega 3 fatty acids, which can improve our eyesight and promote brain health.  It’s a delicious and kids-friendly food.


Salmon Fillets - 250g

Garlic Cloves. - 8 (make a paste)

Parsley leaves - a handful 

Red Chilli powder - 1 tsp

Crushed Black Pepper - 1/2 tsp

Turmeric Powder - 1/4 tsp

Ceylon/Srilankan Cinnamon - 1/4 tsp

Lemon/lime juice - 1 tbsp

Salt - to taste

Oil - 2 tbsp

Salmon Marinade


Clean the fish, add turmeric powder, chilli powder, cinnamon, Black Pepper,  garlic paste, lime juice and salt. Let it sit for half an hour.  

In a pan, pour olive oil and shallow fry both sides. It will get cooked in few minutes. Before switching off the stove, sauté in high heat for just a minute to create smoked/grilled effect.

Garnish with chopped parsley leaves, mouth watering  😋 Salmon fillets are ready to eat. Serve with grilled veggies. 

It will become your kids’ favorite dish in no time.

Grilled Veggies:

Chop vegetables of your choice. I normally prefer Capsicum/Bell Pepper, Potatoes, Brocolli, Pineapple(must try), Paneer, etc.,

Grilled Veggies!
Seasoning :

Red chilli powder/ crushed red chilli flakes - 1/4 tsp.

Crushed Black Pepper - 1/4 tsp.

Cumin seeds/Jeera Seeds - 1/4 tsp. (Optional)

Salt - to taste

Garnish - chopped Coriander and Parsley leaves. 

Lemon juice - few drops to be added finally 


Stir in the seasoning ingredients into the chopped veggies.

Grill/bake the vegetables in an oven, alternatively you can sauté in a pan for couple of minutes in medium flame and another couple of minutes in high flame, add 2, 3 drops of lime juice and serve. 

Wednesday, 15 August 2018

Black gram with skin Vadai/Kala Urad dhal Vadai/கருப்பு உளுந்து வடை

Black gram with skin/கருப்பு உளுந்து is rich in nutrients. Especially it’s a great food for teen age girls who have just reached puberty. We can make Ulundhu Kali/கருப்பு உளுந்து Thosai, கருப்பு உளுந்து Vadai. This will help strengthen their pelvic bones. 

Generally, black gram/உளுந்து is good for women as it has iron, folic acid, calcium, magnesium and potassium.


Black Gram/கருப்பு உளுந்து - 1 and 1/2 Cups

Parboiled rice/புளுங்கல் அரிசி - 2 tbsp.

Salt - to taste

Coaresly crushed Black Pepper/மிளகு - 1/4 tsp.

Cumin seeds/சீரகம் - 1/4 tsp.

Garnish - Few Fresh Coriander leaves and Curry leaves/கரிவேப்பிலை,மல்லித்தழை சிறிது.


Soak black gram/கருப்பு உளுந்து and rice/together in water, after rinsing thoroughly for an hour.

Grind it in wet grinder preferably, ( I usually avoid grinding in mixer) don’t add too much water or too little water. Better to add water as needed, while grinding after checking the consistency. If you add too much water, you can't get the right shape, on the other hand if you add too little water, you can get preferred shape, but the Vadais may turn hard. To get soft and crispy Vadai, consistency is very important.

 Add salt and pepper to the batter while grinding. Add cumin seeds, Coriander and Curry leaves after grinding.

Shape the batter into vadais and deep fry, both sides. Nutritious and delicious black gram Vadai is ready to serve.

Tips, Tips, Tips...

Adding rice will make the Vadai crispy and will so prevent the better from absorbing too much oiil.

While making Vadai for Prasadham/பிரசாதம், I don’t add onions, otherwise if it is for snacks, then I add finely chopped onion, before frying.