Ani’s Kids Recipe,South Indian samayal & Tips!
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Just to share with you…..

Is Idli and dosa good for health?

Idli and Dosa are an integral part of breakfast of every southindian home.Fermentation is an ancient preparation and preservation technique where carbohydrates and proteins are broken down by micro-organisms such as bacteria, yeasts and moulds. (`Idli’ and `dosa’ are among the most common examples of fermented delicacies in India.) The process of fermentation offers itself as a profitable method of food preservation since it easily satisfies a large number of criteria that can normally be applied to eminently feasible methods of food processing. It promotes the growth of friendly intestinal bacteria, aids digestion and supports immune function.

South Indian Tiffin IDLI

1. Idli rice or Par-boiled rice – 4 cups
2. Urud dal – 1 cup
3. Fenugreek seeds – 1tsp
1. Rinse and soak rice,dal seperately for minimum of 4hrs in water. Then grind in a blender (with adding water in steps). Add salt and keep it aside for 10-12 hours for fermentation.
2. Steam Idlis with this dough for about 10-15 mts.

South Indian Tiffin Plain DOSA
Same batter can be used for making dosa.
1. Easy way of Fermentation
If it is winter or weather is very chill then Preheat the oven to 215F and switch off and place the dough and leave it over night for fermentation.

2. Dosa Tava got screwed up and dosa is not coming

a. Cut the onion into two halves and rub dosa tava with onion.Then dosa’s will come perfect.
b. Use Grill non-stick sprays such as PAM

3. Way of Grinding Urudal

While grinding Urudal you need add little water often atleast with a gap of every 5 mins.then only dough will come soft.
If you are going to grind in Mixie then in that case you need 1 and 1/4 cup Urudal for 4 cups of rice.

Side dishes

Coconut chutney , Coriander chutney , Tomato onion chutney

Pudhina chutney , Peanut/groundnut chutney , Garlic chutney

Easy Sambar , Dal sambar

Just to share with you….

This chicken gravy is little bit different from my ordinary thick chicken gravy .  I use whole peppers for this gravy to make it really hot and spicy with other spices.  One day I made my ordinary chicken gravy and I found Gravy quantity was less than what I wanted  so I thought to adding grinded coconut because in south India for making chicken kolumu we used to add grinded coconut but  at the same time I don’t want to lose the chilli/hotness so I added whole peppers along with coconut while grinding and it turned out good.


1.  Chicken beasts – 1Kg
2.  Cinnamon, cloves, bay leaves – 2 each
3.  Onion (cutted into small pieces) – 2
4.  Tomato (cutted into small pieces) – 3
5.  Ginger-garlic paste – 1 tsp
6.  Coriander powder – 1 tsp
7.  Chilly powder – 1 tsp
8.  Turmeric powder – ½ tsp
9.  Salt as required
10. Oil as needed
11.  Coconut – 2tsp
12.  Whole black Pepper – 1tsp (10-15 nos)
13.  Coriander leaves and curry leaves for garnishing.
14.  Sombu – 1/2 tsp



1.  Heat the oil in kadai.
2.  Add cinnamon, cloves, bay leaves and curry leaves one by one.
3. Add chopped onion and saute till golden brown.
4. Add ginger- garlic paste and saute for 2 minutes.
5. Add tomatoes and fry well.
6. Add coriander powder, chilly powder, turmeric powder, salt and saute well.
7. Add chicken pieces and  sprinkle little water and mix well.
8. Cook for 15-20 minutes on low flame.
9. Grind coconut, sombu and whole balck pepper into fine paste and add to gravy.
10. After 5 mins when it is  done garnish with Coriander leaves.


If you buy frozen chicken then as soon as you come home clean it add little chilli powder, turmeric powder and salt and the keep in freezer.  Whenever you want take out  and use it but remember  to reduce the amount of salt, chilli powder and turmeric powder while cooking. This way you get better taste with frozen chicken.

Just to share with you…

After completing my 5th standard annual exams for that vacation my dad took us tour to many places in Kerala.  We saw cochin too in that trip.  There only I had Kushka for the first time. Those days I don’t know much varieties.  Since this names seems to be different and not a usual name it got a place in my mind. After that I didn’t have chance to eat Kushka. When I was in 10th standard our tenent cooked kushka one day but I am not much impressed with it.  After someyears when I was browsing I saw the easy way of making Kushka “Actually a spicy rice I can say”.  Still that kushka is not like the Kushka what I had in Cochin I like it because it has a different but good taste.  One of my friend used to call this  as  ”Birinji Rice”.



1.  Basmati Rice – 1 cup
2.  Mint – 1 bunch
3.  Onions – 1
4.  Ginger-garlic paste – 1 tsp
5.  Green Chillies – 4
6.  Salt as needed
7.  Cinnamon,cloves,bayleaves – 2 each
8.  Butter/Ghee/oil – 2 tbsp


1.  Soak Basmati rice in water for  10 mins and  then drain the rice and fry it for 5 mins in low flame.
2.  Pour oil in tava, add cinnamon, cloves, bayleaves one by one.
3.  Add Mint leaves and fry it.
4.  When it is half done add onions(length wise cutted) and fry well.
5.  Add ginger-garlic paste and fry well.
6.  Keep rice, one and a half cup water and fried things and salt in rice cooker.
7.  Wait for a whistle and turn off the stove.

Just to share with you….

My daughter Yoksha won’t allow me to watch TV.  She always keeps on changing the channels.  She won’t allow to browse or do something in laptop too. She wants to see her videos and playhouse disney in laptop. So I started listening to online Radio’s.  This recipe I got from Meriana Tamil Alaiyosai.  Daily at 7 pm “Samaikkalam vanga ” Program by Deepa Vishvaswaran is there. From that program I got this recipe. I tried out and it came out good.

1. Basmati Rice – 1 cup
2. Mint – 1 bunch
3. Cilantro for garnishing
4. Onions – 1
5. Ginger-garlic paste – 1 tsp
6. green Chillies – 4
7. Coconut grated – 3 tsp
8. Vegetables (Carrots,beans,peas,cauliflowers) – 1 cup
9. Salt to taste
10. Cinnamon – 1 piece
11. Cloves – 1 no
12. Bay leaf – 2 Nos
13. Butter/Ghee/oil – 3 tbsp

1. Soak Basmati Rice in water for 10 mins then drain the rice and fry it for 5 mins in low flame.
2. Pour oil in tava and add cinnamon, cloves, bayleaves one by one.
3. Add onions and fry till it becomes brown.
4. Add ginger-garlic paste and fry.
5. Add chopped vegetables and fry.
6. Grind coconut, greenchilli and mint leaves into fine paste and add.
7. Add little water and salt.
8. Keep rice, add 1 and a half cup water and fried things together in rice cooker.
9. When it is done garnish it with corriander leaves.


Just to share with you…..

This recipe I have learnt from one of my brothers. I learnt when I was in my 12th Standard. He is into Software profession but he used to cook very tasty food. We used to love his cooking. Whenever he comes home for holidays I used to ask him to make chappathi and chicken gravy for me. I can say chappathi and this chicken curry is a very good combination like Idli and chutney, Channa and bhatura etc.

Chicken Curry




1. Chicken – 1 kg
2. Onion – 5
3. Tomato – 3
4. Green Chilly – 10
5. Ginger – 1 piece
6. Garlic – 1 bulb
7. Coriander powder – 1 tsp
8. Chilly powder – 1 tsp
9. Turmeric powder – 1/2 tsp
10. Salt – As required
11. Oil – 1 desert spoon
12. Coriander leaves for garnishing.

1. Heat oil in a kadai.
2. Add chopped onion, green chillies and saute until golden brown.
3. Add ginger-garlic paste and sauté for 2 minutes.
4. Add coriander powder, chilly powder, turmeric powder, garam masala, salt and sauté well.
5. Add tomatoes and sauté until tomatoes are half done and gravy becomes thick.
6. Add chicken pieces and little water and mix well.
7. Cook for 15-20 minutes on low flame.
8. Garnish with Coriander leaves.


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