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

My place is near to Palani where lord Muruga is sitting on a small mountain.  Lord Muruga is considered as Tamil god(Tamil Kadavul).  Every month on the day of Karthigai lot of people used to visit this temple.  This is almost common with every people.  My mom also used to visit every month.  When I have holiday she used to take me too.  Otherwise she will go and while coming she used to bring me this Cabbage Bonda (really big one)from one hotel .  All these were in my 12 – 15 yrs.   After that for some reasons she used to go whenever she finds time and I too forgot asking for Bondas.  That cabbage Bonda was the base for my today’s recipe cabbage pakoda.  I usually make with out rice flour but my anni (Mallika) told me to add rice flour too.  It came more crispy than before so now-a-days I started adding rice flour too.

Again, for this recipe I am not mentioning quantities since there is no hard and fast rule in making this.

Consistency of the mixture



South Indian Cabbage Mix





South Indian Cabbage Pakoda





1.  Cut the Cabbage  length wise.  It should like thin lengthy strips.

2.  Equal or little more/less onions cutted as lenghty strips

3.  Besan / Kadalamavu

4.  Rice flour (Besan 1 cup means rice flour 1/2 cup)

5.  chilli powder

6.  Salt and oil as needed


1.  Mix all together by adding little water.  It consistency should be like in the picture .

2.  Don’t concentrate on shapes simple spill the mix in oil and deep fry it.


You can make bonda’s too with same mixture (if necessary add little more water) but for that make small rounds with mixture and fry in oil.

Just to share with you…..

In South Indian villages kadancha passipayir (whole green moond dhal) and kadancha kollu (horsegram) are very common.  People used to cook in mud pot and used to mash the dhal with matthu when it is well cooked which is really really awesome.  But now its difficult to do like that.  So letz customise according to this trend.  The excess water drained from the cooked dal is used to make Rasam in usual way.  This rasam will be more tasty and the color of the rasam will also be good with light greenish.

Kadancha Passipayiru


South Indian Whole Green Moong Dhal



1.  Whole green moong dhal  -  1/2 cup (I mean the cup which comes along with electic rice cooker)

2.  Tomato Medium size  - 1/2

3.  Onion medium size  - 1/2

4.  green chillies  - 4 to 5

5.  Turmeric powder  - 1/4 tsp

6.  Salt may be 1/2 tsp (as needed)

For sauting (optional)

1. oil – 1 tsp (coconut oil gives more taste)

2.  curry leaves as needed

3.  Mustard seeds – 1/4  tsp


1.  Pressure cook all the ingredients mentioned upto 6 whistles with 2 cups of water.

2.  Then mash it (by using mathu /blunder anyway)

3.  Its ready to have with rice. While having with rice add ghee for more taste.

4.  For richness you can saute it with the ingredients given in For sauting heading.

Just to share with you…..

One of my favourite is Parotta.  In India whenever I feel like having it my dad used to get from the hotel infront of my house.  After coming here (US) I thought I may miss that.  But that is not true.  I used to get cooked Parotta’s and have with mutton and chicken gravies.  I learnt to make my own muttai parotta’s too with that.  You can also try this.

Usually kids find it difficult to eat parota with non-veg gravy(good combination) because they may find it hot and spicy.  This type of egg parota is a item which they are going to love it.  While preparing for kids we can reduce the chili power or completely avoid it.  Some Kids don’t like egg those kids also will love this egg parota since egg is not seen as predominant.  It will be seen like coconut sprinkled on the top.  Try out this.

For Vegeterians

Non vegeterians can subsitute egg with CABBAGE OR CAULIFLOWER  tastes real good.  You can say as CAULIFLOWER PAROTA .  It that case while frying onion and tomatoes in step 2 you need to add chopped cauliflower and sprinkle some water and let it to cook until cauliflower is done.  Then add the parota pieces and mix well


Egg Parotta

South Indian Kothu Parotta


1.  Cooked parotta’s     – 1 packet (usually cooked is good than raw ones. one pack may contain 5 or 6 Parotta’s)
2.  Onion big size finely chopped   – 1 (more the onion more the taste is)
3.  Tomatoes medium size    – 2 (chop finely)
4.  Chilli powder -   1/2 to 1 tsp
5.  Turmeric powder   – 1/2 tsp
6.  Salt and oil as needed
7.  Curry leaves and corriander leaves chopped
8.  Eggs – 5 (almost one egg for one parotta)


1.  Heat the parotta’s and cut/tear it into very small bits and pieces with hand .
2.  Pour 3 to 4 tsp oil in kadai. Heat it then add finely chopped onions and to motes.  Again how finely you are chopping is proportional to the taste.
3.  Fry them well for 5 to 10 mins
4.  Then break the eggs and pour in that masala and mix well in the masala
5.  Finally add the parotta’s into it.  Mix them all well. Cook them for another 5 mins .



Just to share with you……

You might have heard about many cutlets using different vegetables.  But cutlet using semiya is a different one.  Savorit is a brand of semiya/vermicelli.  Near Dindugal I used to see the Savorit semiya company whenever I used to pass that way (on the way to Trichi-where I did my college).  One day I was searching something and suddenly I saw the Savorit verimilli recipes in the net.  Suddenly a flash of my past memory came so I clicked that site and I got this recipe from there. I have altered the recipe a little bit.

South Indian Semiya Cutlet


1. Vermicelli /Semiya – 1 cup (cup which comes along with rice cooker)
2.  Bread crums as needed (if you don’t have crums the take 2 slices of bread)
3. Potatoes medium  - 1 (boiled and mashed)
4. Green Chillies  - 3
5. Coriander Leaves and curry leaves  - 2 tsp (finelly chopped)
6. Onion – 3 (finely chopped)
7. Salt and oil as required


1. Boil water in a container.   Add vermicelli and little salt and cook for 2 to 3 mins and drain the excess water and keep aside.

2. In a bowl add cooked vermicelli, mashed potato, onion , chillies, curry and corriander leaves and a pinch of salt.  Mix them all together.

With Bread slices

Soak bread in water for 1 minute, squeeze out the water and mash it and add to the above mixture.  Knead them well.   Shape them into balls and flatten them and deep fry them in oil.

With Bread crums

Make ball using the mixture.   Take bread crums in plate.Roll the ball over the bread crums then flatten the ball and deep fry in oil.

Just to share with you…

Instead of making plain rava or semiya/vermicelli if  we make that as kichadi it will taste good.   We are taking some veggies too.   This will be a good food for kids.


South Indian Kichadi Recipe


Beans, carrot, green peas, cauliflower, cabbage, potato. No hard and fast rule for the proportions and the type of vegetables.  Whatever you have take those and cut into small pieces as you cut for poriyals.


1.  Onion small  - 1

2.  Green chillies  - 5 to 6

3. Tomato small size –  1

4.  Mustard  -  1/4 tsp

5.  Oil  - 3 tsp

6.  curry leaves as needed

7.  Turmeric powder  - 1/2 tsp

8.  Rava or Vermicilli  -  1 cup

9.  Ginger garlic paste  -  1/2 tsp


1.  Cut vegetables into fine pieces (one cup).

2. Take 1 cup of rawa/vermicelli and lightly roast without oil and fry for few minutes.  You can skip this step too if you are in hurry.

3.  Pour 3 teaspoons of oil in a fry pan and add mustard seeds.  When it splatters  add curry leaves , chopped onions,  chopped green chillies and fry till it is done.

4.  Add ginger-garlic paste to it and fry. To this add chopped tomato.

5.  Now add the vegetables,  turmeric powder ( if you want spicy then add little chill powder)  and salt .  Fry them until they turn soft .  Now add 2 cups of water and when it begins to boil add rava /vermicilli and keep stirring till all the water is absorbed and it becomes thick (fully cooked).

6. Garnish with coriander leaves if  you wish.


If   rava is used then it is called RAVA KITACHADI of  if  Vermicelli /Semiya is used then it is called  SEMIYA KITACHADI  or  VERMICELLI KITACHADI.

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