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

Second week started and I really don’t know what recipe to start with. I decided to try different curries this whole week. I got fresh Venthaya keerai (Methi leaves) from grocery so I thought of trying that. I always make my mother-in-laws style Venthaya keerai puli kulumbu. I might have posted that if not will post that soon. But today’s recipe I got from Tamil Virundu. It really came out well. I avoided adding Jaggery in this recipe.



1. Methi leaves – 1 bundle
2. Onion – 1/2 cup
3. Garlic cloves – 10 to 12
4. Green chili – 1

To Grind 

1. Tomato – 1
2. Coconut pieces – 7
3. Coriander  powder– 2 tsp
4. Chili  powder– 1 tsp
5. Turmeric and asafetida powder – pinch
6. Tamarind – small amla size
7. Fennel seed – 1 tsp

Seasoning Ingredients

1. Mustards
2. Cumin
3. Pepper – 1/2 tsp each



1.  Grind the ingredients under ‘ To Grind ‘ to fine paste and keep aside.

2.  In kadai add 2 tsp of oil and seasoning ingredients. Once it splutters saute onion, garlic, green chilli till it turns tender.

3.  Now add methi leaves and fry well until everything blends well.

4.  Then add masala paste and fry it for 2 minutes.

5.  Add required water & salt.  Let this methi leaves curry boil for 10 minutes till all the ingredients are cooked well.

6.  Garnish it with coriander leaves.

Just to Share with you……..

I have tried Badhusa few times before but it didn’t come out good. For last Diwali (2015) all my college friends in (whatsapp group) started sharing all the sweets they made. One of my friend Savi (Savitha)  gave me Badhusa recipe and it came out really good for me. Look and feel as well as taste came like store bought. I wanted to post that immediately but because of laziness I couldn’t do. I recollected and posting here.



1. Maida   –  2 cups
2. Baking soda  – 1/4 tsp
3. Melted Ghee & Oil  — 1/4 cup
4. Curd –  2 tbsp
5. Water to sprinkle and make the dough if needed only
6. Oil for deep  fry
7. Pista , almond or colored coconut gratings for garnishing

For sugar syrup

1. Sugar  -  1 cup
2. Water  -  1/2 cup
3. Lemon juice   – 1/4 tsp
4.  Saffron  few strands if you have



1. In a wide bowl add the ghee+ oil, baking soda and curd. Beat this well for 10 mins till they get incorporated very well.  Take  the flour in a wide bowl.

2. Add the beaten ghee curd mixture to the flour.

3. Mix this with your fingers and make it like a bread crumbs. Add sprinkle water and make it a soft and non sticky dough without any cracks. This is very important. If you knead the dough hard, the badushas will not be soft or flaky

4. Rest the dough for 30 minutes. Keep it covered.

5. Mean while make the sugar syrup by combining the sugar and water. Let it boil and form one string consistency.

6. Add lemon juice  to avoid crystallization and switch off.

7. Make  the dough into equal lemon sized balls. Take one ball and flatten it with your palm.

8. Make dent in the center with your thumb.

9. Fry in medium low flame till they turns nice brown colour. Never fry in a hurry, it will not get cooked inside.

10. Put it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then put in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate and decorate the way you want.




Always fry the badusha in a low heat. Else inside will not get cooked.

Do no add cooking soda more than the amount mentioned.

Vanaspati |dalda will give a fantastic texture to the badusha.

Always make the dough smooth and soft without any cracks.

While heating the oil, to check whether it is perfect,pinch a small piece of dough into it and when it raises immediately, the oil is hot. Switch off the flame and put the badushas into it.

Never over crowd the badushas into the oil.

If the dough is cracked the badushas will get cracked while frying.

You can add cardamom powder to the sugar syrup. If adding, just add a pinch.

Just to share with you……..

As per my new year resolution I have to try new recipe and post it in my blog. I was so busy all day long and didn’t have time to try  anything. When I opened my refrigerator to grab things to prepare dinner I saw few left over idli’s.  So I googled to see whether I can make use of these left over Idli’s.  I came up with this.


1. left over idli’s

2. Idli powder (if not pinch of red chili powder)

3. pinch of salt

4. little oil


1. Cut the idli’s lengthwise into thick slices.

2. Add idli powder, salt and oil. Toss and coat all idli’s well.

3. Arrange it in baking tray and bake it  in 250 degree’s until idli’s turns crisp.


Just to Share with you….


To bring back the interest in cooking I made a resolution that I should write one recipe a day so that I will try  making the new recipes at home. Today to make an easy snack I googled and found this one. I aways used to make bonda’s with different combinations of flour mixed (rice,maida,rage,wheat) with Chick pea flour (kadala mauve) but this one is with out Chick pea flour/ Besan. Mysore bonda’s are fried dumplings made with all purpose flour(maida), yogurt and spices. They are crispy outside and fluffy inside. This can be served with coconut chutney.



1. 1 cup all-purpose flour (plain flour, maida)

2. 1/4 cup rice flour

3. 1 teaspoon salt adjust to taste

4. 1/2 teaspoon baking soda

5. 1/2 teaspoon cumin seeds (jeera)

6. 1/2 cup yogurt (curd) sour yogurt works the best

7. 3/4 cups of water

8. 1 teaspoon ginger finely chopped

9.  1 tablespoon green chili finely chopped. Adjust to taste

10. 2 tablespoons cilantro finely chopped

11. Oil to fry



1. To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.

2. Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.

3. Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.

4. Mysore bonda should be crispy from outside and should be soft inside.

5. Serve  with coconut chutney.


Just to Share with you……

I am back after many years.  Good to see you all in this new year.  Happy new year to all of you.   This semi homemade delicious puff recipe I got from my friend. She made this for our New Year Potluck party.  I am here to share that recipe with you.  There are no hard and fast rules for stuffing.  You can have Potato and peas or onion, carrot beans, potato etc.



1. 1 pack of Frozen Malaysian Paratha (uncooked)

2. Ginger Garlic Paste

3. Red Chilli powder

4. Garam Masala

5. Coriander powder

6. 2 tsp oil
Veggies (pick your choice or all from here)

1. Potato boiled

2.  bell Peppers of your choice

3. chopped Carrot, beans

4.  frozen Green Peas

5. chopped Onion




1. Boil potato, peel and mash it with hands.

2. Defrost Malaysian Paratha.

3. Heat oil in a pan add chopped onions and fry till onion becomes translucent.

4. Add ginger garlic paste and cook till raw goes away.

5. Add the vegetables and cook for 2 minutes.

6. Add coriander powder, red chilli powder, Garam Masala mix and cook for another 2 mins

7. Cut the paratha in two parts (semi circle), keep the surfing inside in the middle and close, seal the edges by applying some water.

8. Bake on 400 degrees Fahrenheit for 30 mins



You can add chat masala,lemon juice etc according to your taste. The simplest version is given so you can enhance it.

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