Wednesday, September 30, 2009

Sandhagai/ Idiyappam/ Sevai : Lemon & Tomato Sevai


Sandhagai is popularly known as sevai / idiyappam, a type of rice noodles, a popular kongunadu recipe. During Festival time at my place in coimbatore they will prepare this . This is considered as light and easy digestible food as it can be made with less oil and it is steamed. And making of sevai traditionally at home consists of following steps.
  • Soak parboiled rice in water for 3 to 4 hrs.
  • Grind the soaked rice to a fine paste as you are grinding for idli batter.
  • Add salt to it and mix well.
  • Pour the batter into idli moulds and steam them.
  • Press the dumpling into fine strands using sevai press.

This method is a bit long process. This is what my grandma and my mother makes. I'll write about this with stepwise pictures in my later post. And i made sandhagai from rice flour prepared by my MIL. I used 'muruku maker' for making this as i don't have sevai press. I made Tomato and Lemon Sevai from it. And this is my all time favorite breakfast recipe. In my opinion it is the best breakfast recipe i ever had before.

Rice flour - 4 cups
Salt to taste
  • Add hot water and salt to the flour, knead and make a thick dough.
  • Place the dough in the muruku maker, use the tiny hole disc in the muruku makerand press them to form the rice strands.
  • Steam them in the idli moulds for 5 min's and keep it aside.
Now the sandhagai is ready. You can flavour it with lemon, tomato etc.

Lemon & Tomato Sevai
After the sandhagai is ready, it is easy to prepare this lemon and tomato sevai. And also very tasty. Serve this with coconut chutney.


And this is goinging to participate in " RCI - Kongunadu Cuisine " event hosted by Priya of Easy N Tasty Recipes

Lemon Sevai


  • Lemon Juice - 3 tbsp
  • Onion - 1, finely chopped
  • Sandhagai - 1 cup
  • Oil - 2 tbsp
  • Mustard Seeds - 1/2 tbsp
  • Dry Red Chilly - 4
  • Curry leaves - few
  • Turmeric Powder - 1/2 tsp
  • Heat oil in pan add mustard seeds, allow it to splutter.
  • Then add curry leaves, red chillies fry for one min.
  • To it add chopped onion and fry till golden brown.
  • Add turmeric powder to it and fry for one min.
  • Next add sandhagai to it and mix well.
  • Finally add lemon juice to it, mix well and lemon sevai is ready to serve.

Tomato Sevai


  • Tomato - 1, chopped
  • Sandhagai - 1 cup
  • Oil - 2 tbsp
  • Mustard Seeds - 1/2 tbsp
  • Dry Red Chilly - 4
  • Curry leaves - few
  • Heat oil in pan add mustard seeds, allow it to splutter.
  • Then add curry leaves, red chillies fry for one min.
  • To it add chopped onion and fry till golden brown.
  • Add chopped tomato to it and fry for 3 to 4 Min's.
  • Next add sandhagai to it, mix well and tomato sevai is ready to serve.

Tuesday, September 22, 2009

Taro Root Fry

Taro root is a starchy potato like with a brown fibrous skin gray white flesh. It is called seppankizhangu in Tamil and Arvee in Hindi. It can be used similar to potato. Taro roots have got a tendency to turn very mushy when overcooked. So don't overcook it when you are making fries. According to me it is best when eaten with curd rice. Here is the recipe, try it.


  • Taro roots - 4 to 5
  • Red Chilly powder - 1 tbsp
  • Gram Flour - 1 tbsp
  • Rice Flour - 1/2 tbsp
  • Corn Flour - 1/2 tbsp
  • Salt to taste
  • Oil for deep fry


  • Pressure cook taro root for just one whistle. Do not over cook. Cook until they are 3/4th done.
  • Bring it to cool. Then chop them into round slices and keep aside.
  • Mix red chilly powder, gram flour, rice flour, corn flour and salt with little water and make a paste.
  • Then to it add sliced taro and mix well so that the paste coats well on taro slices.
  • Heat oil in a frying pan and deep fry them and serve with rice.

Thursday, September 17, 2009

Thai Style Mushroom omlette


This is going to participate in " Show me your Omelette " hosted by Divya of Dil se.


  • Egg - 2
  • Button Mushrooms - 50gms, chopped
  • Mixed Sprouts - 25 gms
  • Spring Onions - 2 , chopped
  • Garlic - 1, finely chopped
  • Red Chilly - 1, deseeded and sliced
  • Fish Sauce - 1 tsp
  • Oil - 3 tbsp

  • Heat half the oil in a pan, add chopped garlic, chilly, spring onions, mushrooms and sprouts and fry for 2 Min's.
  • Stir in the fish sauce and transfer to a plate.
  • Beat the eggs until smooth and add the remaining oil to the frying pan and add the eggs and cook until the base is golden and the top is just set.
  • Scatter the cooked mushroom mixture over the omelette and serve.
Note : You can substitute Soy sauce instead of Fish sauce.

Monday, September 14, 2009

Masala Vada



  • Channa Dal - 1 cup
  • Cinnamon - 2 sticks
  • Cloves - 4
  • Fennel Seeds - 1 tsp
  • Red Chillies - 6
  • Garlic - 4 cloves
  • Ginger - 1" piece
  • Coriander Leaves - Few
  • Salt to taste
  • Oil for deep fry


  • Wash and soak Channa Dal for 2 hrs and drain the water completely and keep aside.
  • Grind together cinnamon, cloves, fennel seeds, garlic, ginger and red chillies.
  • Add channa dal to it and grind coarsely.
  • Then add onions to it and grind them only for a second or two.
  • Transfer to a bowl and add chopped coriander leaves and salt to it and mix well.
  • Make small balls out of the mixture and keep on the palm and pat them to form a circle.
  • Fry them in oil till golden brown on both sides
  • Serve with tomato kethcup or coconut chuteny.

Tuesday, September 08, 2009

Szechuan Chilli Prawns

The cuisines of China and Thailand are the most popular in the world. Are you a huge fan of chinese food ? So here is a quick and simple stir fry. Try this out. Happy Cooking :)


Prawns - 1/4kg
Spring Onions - 4, trimmed and cut into 11/2 inch length
Red Chilly - 1, thinly sliced
Garlic Cloves - 3 , finely chopped

For Sauce
Cornflour - 1 tbsp
Fish Stock - 3 tbsp
Soy Sauce - 2 tbsp
Chilly Sauce - 3 tbsp
Sugar - 1 tbsp

  • Deshell, devein, wash the prawns and pat dry with absorbent kitchen paper and keep them aside.
  • Heat oil in a wok, when hot, add spring onion, red chilly and stir fry for 3 - 4 Min's. Add chopped garlic to it and cook for 30 seconds. Transfer to a plate and keep aside.
  • Add the prawns to the wok and stir fry for 1-2 minutes or until they turn pink.
  • Blend/Mix all the chilli sauce ingredients together in a bowl, then stir into the prawns. Add the sauted spring onion ad garlic mixture and bring to boil, stirring constantly. Cook until the sauce is thickened and the prawns get cooked.
  • Garnish with spring onions and serve immediately with rice or noodles.
Note : Rub the prawns twice or thrice with salt to avoid smell and wash thoroughly. Wash it three to four times otherwise it will taste very salty.

Tuesday, September 01, 2009

Sprouts Pulao


Rice - 2 cups
Mixed Sprouts - 3/4 cup ( I used green gram and Horse gram Sprouts)
Cinnamon stick - 2
Cloves - 3
Cashew nuts - few
Curry Leaves - few
Garlic , finely chopped - 2 tbsp
Onion - 1 , chopped
Coriander powder - 1/2 tbsp
Cumin Seeds - 1 tsp
Chilly powder - 1 tsp
Sat to taste
Oil - 2 tbsp

  • Cook rice separately and allow it to cool.
  • Heat oil in a wok, add cashew nuts, cinnamon, cloves, garlic, curry leaves and fry for 1 minute.
  • Then add cumin seeds, coriander powder and chilly powder and fry for 1 minute.
  • Add onions to it and fry till it becomes golden brown in color.
  • Then add the sprouts to it and saute for one minute. To this add salt and mix well.
  • Last add the rice to it and mix well and serve with raitha.


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