Sanoli's Kitchen: February 2013

Thursday, February 28, 2013


JALEELA from Cook Book Jaleela organised an event of Bachelor's Feast. Recieved Best Side Dish Recipe award from Jaleela. Thanks a lot Jaleela for giving me this wonderful award. You did an excellent judgement, indeed a great job.

So friends, let's celebrate with a very easy to make, but tasty colourful and healthy side dish, which has a unique flavor. 'Thoran' is a traditional dry vegetable recipe from 'Kerala Cuisine', made with grated or finely chopped vegetables by using ingredients mustard seeds, shallots, coconut, curry leaves and ofcourse made with coconut oil. It is served in the Onam Sadya along with other dishes.
1 Beet Root
2 Medium Carrot
1 Medium Potato
3-4 Shallots (finely chopped)
2/3 Cup Freshly Grated Coconut
1/2 tsp Grated Ginger
1 Cardamom
1/2" Cinnamon
1 Clove
3-4 Peppercorns
2 Green Chillies (finely chopped)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Whole Dry Red Chilli
10-12 Curry Leaves
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
3 tbsps Coconut Oil
2 tbsps Fresh Lemon Juice
Salt to taste

Wash and cut off the edges of beetroot and carrot. Peel beetroot, potato and carrot. Chop beet, potato and carrot finely into small cubes.

Dry roast cardamom, cinnamon, clove and peppercorn for 2 minutes. Pound coarsely and set aside.

Heat coconut oil in a wok. Add mustard seeds in it. When they pop-up, add cumin seeds, dry red chilli and curry leaves in it.Saute for few more seconds, now add shallot in it. Fry for 2-3 minutes, till it gets translucent. Add ginger and green chillies now. Saute for another a minute. Add turmeric powder, coriander powder and coarsely pounded spices in it. Stir for a minute. Now add beetroot, carrot, potato and salt in it. Fold well.

Cover and cook it for 5 minutes. Stir occasionally. Add grated coconut in it. Fold nicely.
Cover and cook it for another 2-3 minutes. At this time, add lemon juice and mix well. Remove from heat now. Tasty beet carrot potato thoran is ready to serve now.

Serve hot with steamed rice and sambar. May serve with rotis or parathas too.

TIPS: You may add grated beet and carrot, that will cook faster than chopped one.
          If you like more spicy, add 2 pods of minced garlic.
          Those who don't have fresh coconut, could substitute with dry or desiccated

Tuesday, February 26, 2013


200th post??? Yes, dear friends, today I have reached my 200th post in just 10 months, quite a big achievement. When I started writing entries to my blog, I wasn't sure whether people even be reading my post or not, or how it would inspire me to explore new and exciting recipes. Thanks a lot friends for being  part of this little Sanoli's Kitchen space. I have learned and am still learning food photography and recipe writing. Everyday is a new learning experience and my blog helps me to take challenge myself in the kitchen. Thanks to all my blogger friends, viewers and readers. Actually, it really means a lot to me...

Today, I am going to post a yummilicious and favourite breakfast recipe, Savoury Pancake, very easy to make and not only loved by my family, but extremely loved by all generations. We often think of the common pancake as smothered in syrup. Many enjoy it with fruits, confectioner's sugar, or even with chocolate. But why not savory? I am not that much fond of sweets, Thus I developed a simple and hearty satisfying healthier breakfast with loaded with vegetables, you can even eat it plain or simply with ketchup or pickle......its truelly delicious!!!  

2 Cups All Purpose Flour / Self Raising Flour (maida)
2 Eggs
1 Cubed Cheese, grated (optional)
1/2 Cup Finely Chopped Onion
3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Tomato
1/2 tsp Minced Ginger
2 tbsps Finely Chopped Cilantro (coriander leaves)
1/2 tsp Black Pepper powder
1 Cup Milk
Salt to taste
4 tbsps oil for frying


In a bowl, combine all purpose flour, eggs, salt, black pepper powder and milk. 

Keep mixing until the flour dissolves and the batter becomes a thick, yet a bit runny. Add little water (if needed) to make a desired consistency.

Now add onion, tomato, ginger, grated cheese and Cilantro in with the batter. Keep mixing for a minute or two and set aside.

Heat a tawa or a non-stick griddle. Drizzle 3-4 drops of oil in it. Add 1/4 cup batter in it.  

Let it set for 1-2 minutes or until bubbles appear on its surface. Flip the other side when it turns into golden brown.

Let otherside cook for another 2 minutes. Remove from griddle. Follow the same process for the remaining pancakes.

Serve hot. If desire, drizzle maple syrup or butter on each pancake. But I prefer this pancake in Indian style, with simply ketchup or's truelly yummy breakfast!!!

Sending to: Jagruti's Pancake Day celebration

Friday, February 22, 2013


Here is a very tasty crispy breakfast recipe from the Rajasthani cuisine. Besan ka cheela is a simple savory pancake made by chickpea flour combined with various Indian spices, onion, green chilli, coriander leaves and spread on a griddle or tawa, cook like a dosa. Some people called it as vegetarian omelette, and I am sure everyone will love this scumptious and nutritious cheela made by gram flour.

1 Cup Gram Flour / Chickpea flour (besan)
1/4 Cup Rice Flour
1 tsp Salt
1 tsp Finely Chopped Green Chillies
1/2 tsp Cumin Seeds
1/2 Cup Shredded Cabbage
2 tbsps Finely Chopped Coriander Leaves
1 Small Onion (finely chopped)
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Grated Ginger
1/2 tsp Dry Mango Powder (optional)
1 tsp Fennel Seeds
Pinch of Asafoetida (hing)
1 Cup Water
1/4 Cup Olive Oil (may use other white oil too)


Mix gram flour, rice flour and salt in a large bowl.

Add 1 cup of water in it. Beat nicely. Make sure, there should not any lump in the batter.

Add chopped green chillies, grated ginger, shredded cabbage, onion, coriander leaves in it. Mix thoroughly. Now add cumin seeds, fennel seeds, asafoetida, red chilli powder, coriander powder and dry mango powder in it.

Mix everything nicely to make a smooth batter.

Heat a tawa or non-stick griddle. Grease it with 3-4 drops of oil. Add 1/3 cup batter in it. Spread it with a back of a ladle evenly like a dosa.

Let it set for 3 minutes, add little oil on it. Flip the other side, when it turns into golden brown. Let other side cook for another 2-3 minutes. Remove from heat now. Follow the same process for remaining cheelas.

Serve hot with sour curd or any chutney or pickles.
 Sending to: Jagruti's Pancake Day celebration

Wednesday, February 20, 2013


Hi Friends,
PRIYA RANJIT of Cook Like Priya & DIVYA PRAMIL of You Too Can Cook - Indian Food Recipes jointly hosted their event & giveaway '60 Days to Christmas', a very successful event which ran in between Oct. 2012 to Dec. 2012.
Best Wishes from Priya Ranjit

Best Wishes from Divya Pramil
I am really glad that my Chicken Shashlik has won an award for Best Non-Veg Appetizer in that event. Thanks to both of you Divya & Priya for selecting my entry. It is really an inspiration as well as encouragement for budding bloggers like me. My hearty congratulations to all other winners of this event.
Truelly, I could not believe my eyes, when I saw they selected me as a "Lucky Winner". I was totally spellbound for that moment. I am so much happy, boundless happiness and all are for both of you Priya and Divya. My heartfelt thanks to both of you. Hats off to your efforts and indeed a great job done by you both.
I am really honoured by both of you dearies....
There was some options for selecting the gifts, from that I choosen Nova Electronic Kitchen Scale (upto 5 kgs). Yesterday I received that gift. Thanks a ton to both of you, Divya & Priya.

It is very light, easy to handle and looks so pretty. Very useful gift for me and I just loved it. Thank you so much sisters for your supports throughout the process and being with me.

Immediately after opening my gift, I switched on the scale and measure the exact weight of a Red Bell Pepper, just see it.
It shows exactly 71 gms.
Once again, my heartfelt thanks to you Divya and Priya for gifting this useful measuring scale to me. From now onwards, I will be more accurate on the measurement of ingredients using by me. A recipe never gets success without the exact measurement of its all ingredients. And those who are newly stepping in the kitchen, it will be always helpful for them, which I faced at the beginning of my married life...:)
I am heartily thankful to all my blogger friends / readers, who continuously supported and encouraged me by leaving their wonderful inspiring comments on my space. Lastly, my warmest thanks to my betterhalf, if he is not continuously supporting me, I could not reach so far..............


Monday, February 18, 2013


South vs North Challenge is a brain-child of Divya Pramil of You too can cook Indian Food. This event started and organised by our lovely friend Divya Pramil. A great going event where recipe exchanges and two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare the recipe and publish on their spaces. Hats off to Divya for this great idea! Wish to join in SNC, no further delay, just mail to
This month Tamilarasi Sasikumar challenged Northern Team a yummy traditional dessert of Tamil Nadu, Paal Kozhukattai / Kollukattai and I have challenged Southern Team with a great Bengali delicacy, Green Peas Kachori with Spicy Dum Aloo.
For celebrating Valentine's Day, Pari of Foodelicious and CupoNation have organised a wonderful event as well as giveaway. Friends do participate by clicking Foodelicious's link above.

Paal kozhukattai is a traditional dish of Tamil Nadu. This is one of authentic chettinad recipes belonging to Karaikudi, which is a big hit in our family. Usually or traditionally thengai paal kozhukattai and sundal are made on Ganesha Chaturthi, offered to Lord Ganesha on that auspicious day. Actually, this is a festive food, which can be offered as neivedhyam to God. It is prepared in many ways, some use jaggery as a sweetner and some use sugar. Some use normal milk and some use coconut milk. The richness in the coconut milk with sugar, making the sauce so delicious, when small balls soaked in this sauce, truelly a delightful combination. I am very happy with this yummilicious dessert that I made, and everyone of my family liked as well as relished it too much. So, guess that's a bit of success for me.

3/4 Cup Raw Rice Flour
2/3 Cup Sugar
Coconut half Portion (grated)
3 Cardamoms
Salt to taste (I used 1/3 tsp)
Warm Water as required
Few Strands of Saffron (for garnishing & flavor)

Dry roast cardamoms.

Pound cardamoms coarsely in pestle and mortar. Set aside.

In a wide bowl, take raw rice flour, salt and use enough warm water to knead a smooth dough (like chapathi dough).

Keep covered with a wet cloth, until use to prevent it from drying. (Don't make rice flour dough hard, else it will hard to roll kozhukattai. If you made it sticky, can cover it with a cotton cloth to absorb the excess water from it)

Spread a cotton towel or a dhoti, grease hands with little ghee or oil, form small tiny balls or cylindrical shape (it is the traditional shape) from the smooth dough. Repeat the process to form all the balls and set aside on the cotton towel or dhoti. Allow the rice balls to dry in the room temperature and it will take 2 hours.

Now grind grated coconut with warm water.

Extract 1 cup thick coconut milk from it.

Grind again by adding more warm water to the coconut and extract 2 cups of diluted coconut milk from it. (You can use packed, dilute it for first process)

Now heat 2 cups of diluted or thin coconut milk in a heavy bottomed vessel and bring it to a boil. (Keep stirring, it may overflow now)

Add half of the rolled tiny rice balls and wait for 2 minutes until the milk boils again. Add the remaining balls now. Boil for 3-4 minutes on medium flame or until the balls float on the top. (It denotes they are cooked now)

Stir with a ladle occassionally, not frequently to avoid sticking.

Add sugar and mix nicely, until sugar gets dissolved. Allow it to boil for another 8-10 minutes to get a thick consistency, add cardamom powder now. Stir in between to avoid burning.

Now add the thick coconut milk in it and give a nice stir.
Immediately switch off the heat. Mix nicely. (Paal kozhukattai gets thickened after cooling)

Spinkle strands of saffron on the top to enhance the aroma and flavor of it. Serve hot or chilled as you wish. Enjoy this yummy delightful sweet.
TIPS: Some like to add jaggery in the place of sugar. Don't add jaggery directly to the milk when it is over the flame, it may curdle the milk. Strain jaggery syrup to remove impurities and then add to the coconut milk. 

Kozhukattais will not get fully cooked in coconut milk, so add atleast half coconut milk and half water atleast to make a diluted coconut milk first. Some even cooked kozhukattai in water, then add it to milky sauce to cook in better way. But I prefer to cook it in diluted coconut milk, as it is well blended with the sauce.

The kozhukattais or balls do taste little bland, but if you reduce the size and make tiny balls, it will help the balls to absorb more sugar inside and also will get cooked faster.
Instead of making balls, may add the dough in murukku press and press it to get nice small cylindrical shaped, but I prefer tiny balls, would look so cute for the pics... :)

I am very happy with this yummilicious dessert that I made, and everyone of my family liked as well as relished it too much. Thank you so much Tamilarasi Sasikumar to teach me this traditional and very delightful dessert recipe.
Thank you so much Divya Pramil to give me this great opportunity on SNC.
Linking to: Tamil's & Divya's space
Linking to: Cooking For My Valentine @ Foodelicious