Tuesday, October 24, 2017

Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

tomato sevai
Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.
tomato sevai
Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.
thakkali sevai
Check out other sevai recipes in my blog:
tomato idiyappam
Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:
serves 2
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Breakfast

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige
1 big Onion,finely chopped
2 large Tomatoes,finely chopped
2 tsp chopped Coriander leaves
1/4 cup frozen Peas
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
2 Green chilies,slit
Salt, to taste

to temper:
2 tbsp Oil(sesame or any other oil)
1/2 tsp Mustard seeds
2 tbsp chopped Cashewnuts
1 tbsp Chana dal
1/2 tbsp Urad dal
a sprig of Curry leaves

  • If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
  • Blanch the green peas in hot water for few mins and drain them.
  • Heat oil in a big kadai and crackle mustard seeds.
  • Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.
  • Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
  • Add finely chopped onions and curry leaves and fry until they become translucent.

  • Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.
  • Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.
  • Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.
Serve it warm with coconut chutney,potato chips or sliced cucumber.

  1. Cashew nuts add better taste to it,so do not skip it.
  2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
  3. You can use sambar powder in the recipe instead of red chili powder.
  4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.
tomato sevai

Friday, October 13, 2017

Mathri Recipe | How to make Mathri | Diwali Snacks

Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.
Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.
As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.
Check out other Diwali savouries in my blog here:
Mathri Recipe:
yields 15 crackers
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Cuisine: North Indian | Category: Snacks

1 cup All purpose flour
2 tbsp Sooji
2 tbsp Oil
1/2 tsp Carom seeds(ajwain) or cumin seeds
1/2 tsp Black pepper,coarsely ground
Salt,to taste
1/3 cup warm Water,as needed
Oil,to deep fry


  • In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.
  • Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.
  • Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.
  • Heat oil in a thick kadai for deep frying.
  • Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.
  • Remove with a slotted spoon and drain in the colander or kitchen napkin.
  • Once it is cooled completely store them in an air tight container.
Serve them with a spicy pickle for a tea time snack.

  1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
  2. Use warm water and knead it into a tight dough.
  3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
  4. They can be stored until 3-4 weeks if stored in an airtight container.

Wednesday, October 11, 2017

Atta Ladoo | Easy Diwali Sweets

atta ladoo
Atta ladoo recipe with step by step photos.Ladoos are popular sweets for any occasion and there are various ladoo varieties like rava ladoo, moong dal ladoo, minapa sunnunda, boondi ladoo, moti choor ladoo, atta ladoo, besan ladoo, dry fruit ladoo, gond ladoo to name a few.I find the ladoos made out of flour are easy to make compared to the ones like boondi ladoo or moti choor ladoo.I love rava ladoo,motichoor ladoo and moong dal ladoo the most among all the varieties.My mom always adds nicely fried nuts(in ghee)  to the ladoos which adds a nice bite and taste to the ladoo and hence I highly recommend to add the fried nuts for the ladoos though it is optional.You give a try once and let me know how you liked it.
atta ladoo
As Diwali is nearing by I have tried to post few easy and quick recipes for the festival as homemade sweets and savories are always the best compared to the store bought ones.These atta ladoos are quite healthy as it is made out of wheat flour and is an ideal snack for the kids and adults.Though it has good amount of ghee in the recipe it is still a healthy ladoo which one can eat without any guilt.
atta ladoo
Check out other Diwali sweets recipes on my blog:

Here is how to make atta ladoo recipe with step by step photos.

Atta Ladoo Recipe | Wheat flour Laddu:
yields:12 ladoos
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Sweets

1 cup Wheat flour(Atta)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
8-10 Almonds,finely chopped
8-10 Cashew nuts,finely chopped
2-3 tbsp Raisins,optional
3 Cardamoms,seeds removed


  • Grind 1/2 cup + 2tbsp sugar along with cardamom seeds to a fine powder.
  • Dry roast wheat flour on low-medium flame for 8-10 mins until you get a nice aroma from it and the flour starts turning brown in color.Make sure you keep stirring it constantly and not let it burn.
  • Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.Add raisins to it and fry until they swell and remove them and keep aside.
  • Mix together sugar powder and roasted wheat flour and fried nuts and raisins without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
  • Add hot melted ghee to the wheat flour and sugar mixture to it and mix it properly until the ghee is coated properly.If you try to make a laddu it should hold the shape, if it is not add 1-2 tbsp melted ghee and mix it again.
  • Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
  • Once it is cooled completely store it in an air tight container.These can be stored for over a month.
Enjoy it as a dessert or snack.

  • These laddus can be stored for over a month and hence store it in an air-tight container.
  • If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 1-2 tbsp melted ghee to it and mix again and then start making laddus.
  • The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
  • Always roast the wheat flour on low flame until it turns brown and starts getting a nice aroma,do not let it burn.
atta ladoo

Monday, October 9, 2017

Cornflakes Mixture Recipe | Cornflakes Chivda | Easy Diwali Snacks

cornflakes mixture
Cornflakes mixture recipe with step by step photos.Diwali is just around the corner and many would have started the preparation process and cleaning the house for the festival.We have a tradition to give sweets or dry fruits along with diyas/gifts to friends and family.Every year I try to make few sweets and savories as I like to share the homemade sweets and snacks rather than the store bought and there are few exceptions at time when I am pressed for time I buy the ready stuff to share with friends.
cornflakes mixture
Cornflakes mixture is very light and crunchy snack to eat along with a cup of tea.It is a very simple mixture recipe which can be prepared with minimal ingredients available in the pantry.It is a very simple recipe compared to other mixtures or savories as we just need to deep fry all the ingredients separately and mix it with minimal spices at the end.I am posting a simple cornflakes chiwda recipe but one can add various ingredients like poha or sev to make it a bit heavy kind of mixture.Cornflakes consume less oil compared to other mixtures or sev varieties but make sure you use the fresh stock of raw cornflakes(not the cereal variety).
cornflakes mixture
Check out other Diwali savouries in my blog here:
cornflakes chiwda
Here is how to make cornflakes mixture recipe with step by step photos.
Cornflakes Mixture | Cornflakes Chiwda Recipe:

Yields 1 medium box
Prep time:5 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Snacks

2 cups raw Cornflakes
1/3 cup raw Peanuts
1/4 cup Cashew nuts,halved
1/4 cup Fried gram
1/4 cup Raisins
1/4 cup Curry leaves,washed and pat dried
1.5 tsp Red chili powder
3/4 tsp roasted Cumin powder
1/8 tsp Citric acid/Lemon salt
Salt,to taste or Kala namak(black salt)
Oil,to deep fry


  • Keep all the ingredients ready and heat oil in a thick kadai.
  • Once the oil is hot add peanuts and deep fry them until they turn slight red in color and remove them with a slotted spoon and put it in a steel bowl or steel strainer.
  • Repeat the process and fry all the ingredients like cashew nuts,fried gram,curry leaves and corn flakes separately.Every ingredient takes different time to get fried,so make sure you fry each ingredient separately and cornflakes need to be fried in several batches.
  • Finally add raisins and fry until they are plumped up and drain them immediately,do not fry them for long as they will harden or burn.
  • Once all the ingredients are fried put them in a large bowl and add salt,red chili powder, roasted cumin powder and citric acid and mix quickly while the fried ingredients are still hot/warm so that they get blended and coated well with the masalas.
Once it is cooled down store it in an air tight container.

  1. This stays good for 2-3 weeks when stored properly in an air tight container.
  2. You can add the ingredients more or less according to your wish.
  3. You can even add sliced or whole fried almonds or fried poha or sev or bhujia or kara sev to the cornflakes mixture.
  4. You can even add little powdered sugar while mixing the mixture but I do not prefer to add it.
  5. The addition of citric acid is optional but one can even add kala namak(black salt) or chaat masala for different flavor.
  6. If you want to keep the spices simple avoid cumin powder too in the recipe.
  7. Make sure that you always deep fry the cornflakes on medium flame, if it is fried on low flame(or oil is not hot enough) it will consume lot of oil.
cornflakes chiwda

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