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Pudina(Mint) chutney is a quick and easy recipe. Pudina(Mint) has a fragrant smell which everyone loves to have. Pudina(Mint) leaves are beneficial in many health related issues also. Puidna(Mint) chutney is a wonderful side dish for dosas.
Pudina (Mint) Chutney
Pudina(Mint)2 bunches
Green Chilli1
Grated Coconut1 tablespoon
SaltTo Taste
TamarindSmall pinch
Fried Gram Dal1 tablespoon

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Broken Urid Dal1 teaspoon

  1. Take off the leaves from Pudina(Mint) bunches and wash it nicely to remove the sand.
  2. Heat a heavy bottomed pan, and add the Pudina(Mint) leaves and fry for sometime till the raw smell goes off
  3. Add the fried Pudina(Mint) leaves in a mixer along with the grated coconut, fried gram dal, salt, broken green chilli, tamarind
  4. Grind to a nice paste by adding little water. Take the chutney in a bowl
  5. In a pan, pour the oil, and when the oil is hot, add the mustard seeds and when the mustard seeds begins to sputter, add the urid dal. When the color of the dal change to light brown color, remove from flame. Add the seasoned ingredients to the ground chutney
  6. The yummy Pudina(Mint) chutney is ready to serve with hot idlis & dosas.
  7. Pudina (Mint) Chutney
    Pudina (Mint) Chutney

Punjabi Chole Masala always has its own flavor and taste that has a slight variation from the traditional chole masala. We should always be more generous in adding butter/ghee and also the seasoning for this is the highlight in this recipe. This will go very well with Bhatura. I love to watch Harpal Singh videos in youtube. He explains the instructions very clearly and interstingly and the way he toss the dish in the wok with his experience always inspires me. I believe his version of Punjabi Chole Masala should be the traditional way so i followed the same here and the final outcome was splendid!!!

Mini Adai is a yummy snack which my first Sambandhi used to make with Raw rice kurunai(Rice Rawa). This is similar to Thavala Adai  but with some minor variation. Very cripsy and crunchy and a delicious snack for a nice evening. It is a little time consuming dish but the taste is wonderful. Instead of usual upma, this is a nice alternative to surprise the kids.

Mini Adai
Mini Adai

Preparation Time5 mins
Cooking Time 20 mins

Raw Rice1 Cup
Thur dal1/4 Cup
Pepper1 teaspoon
SaltTo Taste
Grated Coconut1 tablespoon
Oil1/2 Cup
Water2 Cups

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Curry Leavesfew

  1. Take the raw rice, thurdal and pepper in a mixer 

  2. Grind all of them to a coarse powder like a rawa. The  powder should not be so smooth. Take this aside in a bowl.

  3. Heat a pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped green chilli and curry leaves and fry for 20 seconds

  4. Add water, salt and grated coconut and allow the water to boil

  5. When the water starts to boil, add coarse adai flour and mix well with a spatula without forming lumps

  6. The adai mixture will become thick and doesn't stick to the pan

  • Allow the mixture to cool off. Heat another pan or tawa, add a teaspoon of oil. Take one lemon size ball of adai mixture and pat it in the midde to form a patti and add it to the tawa/pan. Add 5-6 adai and keep the flame medium and add 2 more teaspoon of oil. Close the tawa/pan with a lid and allow the adai to shallow fry on one side Using a spoon or fork, gently turn it to other side and allow it to shallow fry on the other side

  • When both the sides of adai turn to golden brown color and they become crispy, remove each one from the flame and place it in a paper towel. Repeat the steps for the rest of adai mixture

  • The crispy and scrumptious Mini Adai are ready to serve. Serve them with Coconut chutney or green chutney.

  • Mini Adai
    Mini Adai

    Home made Aloo Tikki, a great evening snack. There are so many dishes we can make out of Potatoes and we all are crazy of potatoes. Especially the kids love potatoes and it is also very good for them. I have seen many children enjoying in McDonalds, KFC and many other places enjoying their burgers. The aloo tikki which we stuff in between the burger buns can be easily made in home and with the available burger buns, we can very well treat our kids in home itself and now I am going to tell how we can do that now. This involves only shallow frying the patties in a tawa and not deep frying. 

    Aloo Tikki (Potato Patti)
    Aloo Tikki (Potato Patti)

    Yield 20
    Preparation Time-
    Cooking Time30 mins 

    Medium sized potatoes5
    Green Chillies(Optional)2
    Cumin Seeds1 teaspoon
    Red Chilli Powder1/2 teaspoon
    Finely Chopped Coriander Leaves1 tablespoon
    Green Peas1/4 tablespoon
    Bread Slices2
    SaltTo taste
    Oil  for Shallow frying1/4 Cup


    1. Boil the potatoes and remove the skin and mash it nicely and keep it aside
    2. Take the bread loaves, soak it in water and immediately take it out and mash it 
    3. Take a bowl and add mashed potatoes, bread loaves, green peas, cumin seeds, red chilli powder, chopped coriander leaves, salt and mix well
    4. Heat a tawa and keep the flame medium. Take a small ball of the prepared aloo tikki mixture and pat them in the middle to form a little patti in your palm and gently add it to the tawa. 
    5. Add 3-4 patties in one batch. Add oil to fry them in one side. As we are keeping the flame medium-low, it will take some time for the patties to cook and become crisp on one side
    6. Do not disturb them until they are cooked nicely oneside. Then gently turn it over to other side and allow it to shallow fry. 
    7. When the tikkis are fried and evenly coated and becomes crispy, remove them and place it in paper towel and add the next batch. Repeat the same steps to finish off the mixture.
    8. Hot, crispy, yuimmy Aloo Tikkis are now ready to serve. Serve them with coriander-mint chutney or with tomato ketchup. You can also slightly toast burger buns and stuff them with these aloo tikkis and serve.
    Aloo Tikki (Potato Patti)
    Aloo Tikki (Potato Patti)


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