Baby corn fritters

  Baby corn fritters are crispy, crunchy snack and kids will love this. It is an incomparable snack with unique taste and texture.  For the first time I had this in a wedding reception of one of my cousins. From that time I want to  try this recipe. I made this at home as tea time snack. Both Krish and I loved this crispy fritters. Serve it with tomato sauce or mint chutney.



Baby corn – 5 to 6

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

  • Wash and cut the babycorn in one inch length.
  • In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.
  • Now add the chopped corn and blend it with the masala.
  • Sprinkle water if necessary. Allow it to settle for 15 minutes.
  • Now heat oil in a kadai, add the marinated florets in the oil.
  • Fry until golden brown.
  • Add 1 tsp lemon juice and serve it with tomato sauce.
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Rava Kesari (Sooji halwa)

        Rava Kesari is one of the common sweets made in my home in regular intervals.  Mostly my mom makes this on Sunday evenings with hot pakoda and coffee.  Also this is made as a neiveydyam  when we are bored of making payasam. This is the all time favourite sweet for me and my second uncle. This sweet occupies a place in one of the events. When a groom’s family visit the bride’s house for the first to see the bride, they make kesari and bajji and an evening snack. Also this is made in weddings.  I made this on K’s ( my hubby) birthday and he liked it. To my surprise he also packed some
to his office and shared with his friends.  Though I have made it many times only this time I had the patience take the snap of it. Make it and enjoy with your family.



Rava (Sooji)- 1 cup

Sugar- 2  cups

Water- 2.5 cups

Ghee – 2 tbsp

Cashews, Raisins- few

Food Colour – A pinch

  • In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown and keep them aside.
  • Now fry the sooji in the same pan. Its colour should change slightly and not to brown. Keep it aside.
  • Now add the water and sugar.  Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil.
  •  Now add the fried sooji and stir it continuously until it thickens.
  • Add 4 tbsp of ghee to make it soft.
  • Finally garnish it with cashews and raisins. You will find it yummy.
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Thatta payaru sundal

Thatta payaru sundal is made on the festival days. It is an easy and simple recipe. Especially this is made for thai poosam along with the paanagam.



Thatta payaru (Cow peas)- 1 cup

Jaggery – 11/4 cup

Grated Coconut – 1/2 cup

Cardomom powder – A pinch

Ghee – 2 tbsp

  • Soak the Cowpea in water for 6-8 hours/overnight.
  • Drain the water and pressure cook it. It should not be mushy.
  • In a kadai add the pressure cooked cowpeas and jaggery.
  • Don’t add water.
  • Allow the jaggery to melt and mix it well.
  • Add grated coconut and mix well.
  • Finally add ghee and cardamom powder. Image

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Killu pakoda

              Killu pakoda can be called as pinched onion fritters.  It includes besan flour as the main ingredient. This is one of the common snacks that amma makes either on rainy days or on sunday evenings.  She makes kesari or sooji halwa along with this. Starting from my granpa everyone likes this and each one of us wants to have a major share and there will be a good competition to have the maximum.


Besan flour – 2 cups

Rice flour – 1 cup

Sooji – 1 tsp

Onion – 1

Peanuts – 1/2 cup

Curry leaves – few

Cilantro – few

Green chillies – 2

Red chilli powder – 4 tsp

Salt – To taste

Garam masala powder – 2 tsp




  • In a pan, add oil to 3/4 the of it and heat it.
  • Wash and chop the onions, curry leaves, cilantro and green chillies into small pieces.
  • Sieve the besan flour and keep aside.
  • Add besan flour, rice flour, peanuts, onions, cilantro, curry leaves, green chillies, red chilli powder, garam masala powder and salt into a vessel.
  • Mix well. Now add 2 tablespoons of the hot oil into the mixture. Sprinkle water and make it to a thick batter.
  • Add a small bit of the batter into the oil. If it makes sizzling sound and floats up, the oil is ready to use.
  • Take some batter in the hands and pinch it out into the oil. Cook in medium heat evenly.
  • Remove the pakodas from the oil once they turn golden brown.
  • Serve hot with coffee or tea.

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Kuzhi paniyaaram/Uppu appam

Kuzhi paniyaaram is made out of idli/dosa batter. if you are bored of making idli and dosai, you can try making this recipe. If you have the idli batter, then it can be prepared in a jiffy. You can make this as a evening snack or can pack this in a tiffin box with cilantro/tomato/kaara chutney.Image


Idli batter- 4 cups

Corn flour – 3 tbsp

Rice flour – 8 tbsp

Plain flour – 2 tbsp

Cliantro (chopped)-  4 tbsp

Curry leaves(chopped) – 2 tbsp

Ginger(Chopped)- 2 tsp

Green chillies – 3

Coconut (sliced thinly) – 2 tbsp

Cumin seeds – 1 tbsp

Salt – As required

Asafoetida – A pinch

  • Mix the idli batter with rice flour, corn flour, plain flour without forming any lumps.
  • The batter should not be too watery. It should be of thick consistency.
  • Now add the chopped cilantro, curry leaves, cumin seeds, ginger, salt, asafoetida and thinly sliced coconut to the batter and mix well.
  • The batter is ready to be used.


  • Keep the appa kaaral in the stove. If you are going to use the bronze appa kaaral, then you have to add oil every time you pour the batter. But if you are going to use non-stick, it is enough to apply oil once in the beginning.
  • Now add the batter in the holes and allow it to cook.
  • Gently turn it with a stick to cook the other side.


  • Appam will be golden brown in colour.
  • You can serve it hot with cilantro chutney or kaara chutney.
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