Tuesday, 25 November 2014

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

  • Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
  • French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
  • Mustard Seeds – ½ teaspoon
  • Red Chilles  - 8 (Adjsut to taste)
  • Hing or Asafoetida – A generous Pinch
  • Oil - 5-6 tablespoon
  • Salt – To taste
  • Boil little water in a pan and once it starts boiling add the chopped Beans.

  • Cover and cook till the beans are cooked and tender.
  • If there is water left after cooking the Beans drain the water.
  • Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
  • For grinding this coarse mixture do not use water.
  • Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
  •        Then add the prepared coarse dal mixture and sauté it.
  •  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
  •  Once it is cooked and gets all dried up add the cooked Beans and cook it.
  •  Cook it till the Beans and Dal is combined together.
  •  This may take another 10 minutes, to be done
  •  Then add Salt to taste and Serve.

Friday, 14 November 2014

Apple Whole Wheat Cake 

I love Apple based Desserts, and I do have couple of them in my blog. When you find time, do try them. I have made it with whole wheat flour, you can substitute it with 1:1 of Maida or APF and Wheat flour or make it 100% Maida or APF.


Apple - 1 (Medium sized, Peeled cored and Chopped)
Baking Powder - 1 Teaspoon
Whole Wheat Flour - 2 Cups
Cinnamon Powder - 1/2 teaspoon
Brown Sugar or Regular Sugar - 3/4 Cup (I added 1 Cup as my Apple was not sweet enough, adjust to your taste)
Refined Oil - 1/4 Cup
Apple Juice - 1 Cup (Can use water , if not available)
Lemon Juice - 1 teaspoon
Vanilla Essence - Few Drops


  • Pre heat the oven at 180C and grease the baking tin.
  • In a mixing bowl add the Wheat flour, Baking powder, Cinnamon Powder and mix well.
  • In another bowl, mix Sugar and Oil and whisk well.
  • Now add this to the mixed dry ingredients.
  • Then add the Lemon Juice, A pinch of salt, chopped Apples, Vanilla essence and mix well.
  • Add water or Apple Juice and mix well, till you get a nice cake batter.
  • Pour this into the prepared Baking tin and bake for 45-60 minutes at 180C  
  • Cool it completely before slicing it.

Saturday, 8 November 2014

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

Tuesday, 4 November 2014

Beetroot Cutlet/Beet Tikki 

I have lot of tikki recipes in my blog but officially this is the best Tikki that I have ever tasted. This recipe I got from a local Cookery show that I got to see by chance. Honestly I was very skeptical about making Beet Tikkis and to my surprise it tasted Fabulous.

Click Here to check the other Tikki recipes on my blog.


Beet Root - 300 Grams (I de-skinned, Boiled and Grated it)
Potato - 1 (Large, De-skinned, Boiled and Grated)
Whole Wheat Bread Slices - 2  (Pulse it in the Mixer)
Ginger Garlic Paste - 1/2 Teaspoon
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Roasted Peanuts - 4-5 Tablespoon (Add more or less depending on your taste, you can skip it too, these add a nice crunch to the cutlet)
Salt - To Taste
Rawa/Sooji/Bread Crumbs - 4 Tablespoon (To coat the Cutlet)
Maida/Cornflour - 2-3 Tablespoon
Oil - To Tawa Fry the cutlets

  • In a kadai,  heat a tablespoon of Oil and add the onions and saute for 2 minutes and add the the following masala on the low flame: Chilly powder, Coriander powder, garam Masala and Ginger Garlic paste and saute for 45 seconds.
  • Now place this in a mixing bowl and to this add the grated Beet and Grated Potato and Pulsed Bread Slices and Knead.
  • To me the bread slices absorbed all the mositure, however depending on the vegetable and your cooking process you can add some cornflour or Maida to remove the mosituire from thsi mixture.
  • Now add salt and knead this mixture.
  • Add bread slices or Maida or Cornflour or a mixture of all these ingredients till you are able to shape the mixture into tikkis.
  • After shaping them into tikkis, coat them with bread crumbs as I did not have it I used Sooji/ Rava for this.
  • Arrange the tikki coated with sooji on a plate and cover it with a cling film and leave it in fridge for 1 Hour.
  • The cook who demonstrated this in the TV said that it will be more flavoursome this way and I tend to agree.
  • Keepingit in fridge also ensured that the Tikki got some Volume and it was easy to handle it.
  • After 1 hour, heat few tablespoons of Oil in a tawa and place these Tikkis and allow them to cook, this may take 2-3 minutes.
  • Once it is done on one side, flip it to the other side and cook till it is cooked.
  • Serve this best Amazing Tikki ever.


Sunday, 2 November 2014

Apple Pie - With healthy Crust

I am a big fan of apple based baking after my successful attempts at Apple Roulade and Apple Cake. So this time I decided bake the famous Apple Pie. I have already posted the healthy version of crust that can be made here. You can either do the same crust but I made some changes to it and added some Wheat, Oats and APF and made it.

When you eat this you realize why it is called as a classic dish. Serve it with some vanilla Ice Cream and it tastes yum. I had sprinkled some sugar on the top of the Pie that's why you see some brown caramel on top of the pie.


For the Pie Crust:
Wheat  Flour - 1 Cup
Oats Flour - 1/2 Cup (I just used quaker Oats)
APF or Maida - 1/2 Cup
Milk - 1/2 Cup
Salt - a Pinch
Baking powder - 1/2 teaspoon

For the Pie Filling:
Apple - 2 (I used the Red ones, Peeled Cored and Sliced)
Cinnamon Powder - 1/2 teaspoon (I added more than 1/2 teaspoon as in my house they like apple-Cinnamon Combo)
Sugar - 2 - 3 Tablespoon (brown Sugar works best, as I did not have it I have used Regular Sugar)
Butter - 2-3 tablespoon
Wheat Flour - 2 Tablespoon (I used it to absorb moisture as I used Juicy apples, If you use Green apples you can skip this)


  • Dry roast the Oats for couple of minutes and then grind it into a powder.
  • To this mix all the ingredients except milk and Oil
  • To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
  • To this add milk little by little and knead it into a smooth dough
  • Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
  • Divide the dough into 2 portions.
  • Now take a tart tin or Pie dish and slightly grease it with butter or oil
  • Take one portion of the Roll the prepared dough into big circle and place it on the Tart tin and cut off the extra edges.
  • Poke the Tart shell using a fork so the base is crispy.
  • Bake it for 10-15 minutes at 200C or it is golden brown. You can skip this step and Bake it along with the filling and the top sheet.
  • I do this as I like my Pie to be super crispy.
  • Meanwhile, take a mixing bowl and place the sliced apples, cinnamon powder, sugar,butter and wheat flour.
  • Place the prepared apple filling on prepared Pie/tart (Baked or not baled - It does not matter)
  • Now take the another portion of the prepared dough and using a rolling pin roll it into a circle.
  • Place this on top of the Pie and cut the extra frills.
  • Using a sharp knife make a cross of top of the pie.
  • I brushed some butter on top and I sprinkled some sugar on top of it for the caramely effect. 
  • You can sprinkle some sugar or not.
  • Now bake this in a pre -heated Oven at  180c for 50-60 minutes.