Inji/Ginger Chutney

Inji or Ginger is a wonderful root ,that has a lot of medicinal values.May it be an indigestion problem or a sore throat we use ginger to overcome the problems.In Indian cuisine we generally use lot of ginger ,which helps in digesting the food we eat,while preparing non-veg menu's.Not only in food's,also in tea/chai we use crushed ginger and boil along with tea leaves ,having this ginger tea will soothe your stomach and increases the digestive power.Not only these above facts,it increases blood flow,it's a good anti-inflammatory agent and also has a lot of anti bacterial benefits.So knowing these facts our ancestors used ginger in almost all the dishes they prepare which helped them in lot of ways.Knowing these benefits  might inspire you to include ginger in all possible ways in your food.So why not a chutney variety?Instead of having the regular coconut,coriander and tomato chutney's we will see an interesting ginger chutney.

This ginger chutney is so simple to make ,there is no coconut added to it and you store them in your refrigerators for a week.Include this ginger chutney when you make Adai/lentil dosa.Ada dosa has lentils ,and lentils only in it ,which requires a lot of time to digest having this chutney to accompany them might make the digestive process faster.


Ginger - 100gms
Red Chilly - 3 to 4
Urad dall - 2 tsp
Tamarind - quarter the lemon size
Jaggery - 1tsp (Can increase also)
Salt - As reqd

To Temper

Oil - 1tsp
Mustard seeds - 1/4 tsp


  • Peel the skin of the ginger and slice them .Break the red chilly and de-seed them.In a pan add some oil and fry the ginger,separately for about 3 to 4 minutes in medium flame.Remove the fried ginger from stove and fry the red chillies and urad dall and tamarind.Saute the red chilly separately remove from fire then saute the dall and tamarind.Allow them to cool.

  • Once cooled grind them in mixer without adding water first and then add water later and again grind to a smooth consistency,finally add the jaggery and give one more run in your mixer.Temper them with gingely oil and serve.

  • Enjoy for your Adai dosa.


  • This is a spicy and hot chutney,you can increase the amount of jaggery if the chutney is more spicy.
  • Add gingely oil to gives an extra flavor.
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Gobi Paratha

Got bored of eating and preparing your regular tiffins,then this is the recipe which you need to try out for a change to get out from regular course.The recipe i have posted here belongs to paratha variety,where we are going to stuff some interesting thing inside the paratha's.Cauliflower's are everybody's favorite and most probably everyone loves it,whether its going to be a gobi fry or a gobi manchurian.(In North part of India we call cauliflower as Gobi.).So why not a gobi paratha? So, i have given my favorite gobi paratha.Friends,its interesting to make a gobi paratha.Only preparing the stuff makes a bit of time,but the remaining parts in this process sounds more interesting.Hope you will enjoy this Gobi Paratha.

This paratha's are availble in almost all places apart from south india.But, nowadays i can find out some restaurants serving Gobi paratha's in southern part of india's,i mean the south of southern india.These are spicy stuffed paratha's were we need not prepare any special curries to accompany.Just a dahi dip or a pickle/achaar might entertain you.I agree this is a lengthy process,but you can prepare this stuff in advance and store in your refrigerator the day before preparing gobi paratha.So that you might not feel the lengthy duration.Just only 2 paratha's are enough for a single person ,it's such filling and spicy dish.


For the stuff

Cauliflower/Gobi-one medium sized 
Onion -1 no (Finely chopped)
Green chilly- 1 no
Jeera - 1/2 tsp
Ginger Garlic paste -  2 tsp
Garam masala - 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander Powder - 3 tsp 
Turmeric Powder - 1/2 tsp
Salt - as reqd
Oil - 1 tsp
Coriander Leaves - few
Curry Leaves - few

For the Dough

Atta flour- 3 Cup
Water ,Salt -As reqd


  • Grate the cauliflower.Just grate the flower portion only,no need to grate the stem section.In a vessel add required water ,add turmeric powder ,salt and allow to boil then add the grated gobi and wait until it boils.It might take 10 minutes.Switch off the flame.

  •  Pass the boiled gobi through  a sieve and allow to cool.In a pan add the oil and splatter with jeera seeds.Then add the chopped onion and green chillies.(Finley slice the green chilly)

  •  Then add the curry leaves and ginger garlic paste.Saute them for a while,until the raw smell of ginger garlic paste goes off.Then add the garam masala,coriander and chilli powder and salt.Saute them for a while.Then add the cooled gobi and mix well.

  •  Cook the gobi along with the masala ,atleast for 3-4 minutes,by this way the smell of gobi gets rid off and the masala will get combined well with the gobi.Finally add the chopped coriander leaves and saute them again and switch off the flame.Allow the gobi masala to cool down.

  •  Meanwhile prepare the dough by mixing the atta flour with salt and required amount of water.Make the dough to a pliable consistency apply some oil over the dough and keep the dough aside for atleast an hour.Once the gobi stuff is ready and cooled down make them into small balls.Also pinch a part of the dough and make balls out of the dough.Make sure the gobi balls and dough balls should be same in size.Take a dough ball ,also keep ready some atta flour in a bowl for making the paratha's.Dust the dough balls with the atta flour ,and spread them with your fingers rotating the dough ball so that the dough will spread the shape of a puri,or instead you can also spread the dough balls with the help of the rolling pin.Place the gobi ball in the centre.

  • Try to cover the gobi ball with the dough,if the dough is pliable it will be easy to cover the gobi ball.Roll the gobi stuffed ball with your palms gently and again dust the ball in the atta flour.Take the dusted ball and again gently press the ball in between your palms ,don't do it harshly.Dust the working platform and place the pressed dough.

  • With the help of a rolling pin gently spread the dough to a paratha shape.You have to do it really gently.Don't run the rolling pin fast ,do it mildly and slowly .Apply the atta flour,dust them, if needed to reach the paratha size.In an iron skillet spread oil and place the gobi paratha.

  • Don't turn the paratha immediately,wait until one side is cooked,apply some oil on top of the paratha. Turn the paratha and let it cook.Once done remove from the tawa.

  • Serve the hot gobi paratha's with dahi dip and pickle.

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Muttai Kuzhambu / Egg Curry

Hi Friends,how are you?Hope you are doing good!!! I know its been a long time to post a new recipe at this page.Sorry viewers for this delay,from now onwards i will make sure to post recipes regularly.So,am back to full form now to make my viewers happy am going to post one of my best and favorite recipe,Muttai Kuzhambu.It can also be said as Egg curry .It's served along with rice.Its so simple to make and by the way you needn't worry about making a side dish for this recipe.The egg can be served as a side dish, or you can simply go with pappads too. 
If you are bored or tired of making curries and a suitable side dish for them ,better you can opt this gravy.It indeed saves your time and also i guarantee you will love your simple meal too..Lets begin our recipe 

It's so interesting to make this gravy and that too the final part of making this gravy is so exicting.I wish you all to have an exicting curry for your meal.

IngredientsServes 2

Boiled Eggs- 2 no
Unboiled Egg - 2 
Small Onion - 2 Tbsp (Chopped)
Tomato - 1 (Chopped)
Sambar/Kuzhambu Powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - half the size of a regular gooseberry
Rock Salt - As Required
Water - As Required

To Grind

Grated Coconut - 2 Tbsp
Jeera - 1/2 tsp
Roasted Gram - 1 tsp
Water - As Required

To Temper

Oil- 1 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - few
Coriander Leaves - few


  • In a mixer grind the coconut,jeera along with roasted gram by adding little water.Grind them to a fine paste.Meanwhile boil and peel the eggs.You can make deep pricks using a fork on the peeled eggs.Also soak the tamarind and extract the juice.Keep these ingredients aside.In a pan add some oil.

  •  Then add the chopped onions saute them for a while until they are cooked.Then add the chopped tomatoes and cook for a while.When the tomatoes are cooked add the coconut paste ,sambar powder,turmeric powder and rock salt.Saute them.

  • Add the tamarind extract and add 1.5 Cup water initally.Add the boiled eggs to the gravy let them boil.

  • Once they reached to a water gravy consistency.Break the raw eggs and add to the boiling gravy,gently spread the egg whites around the gravy ,while adding the yolk dont break the yolk's.add the whole yolk's.Keep the gas in Sim,let them boil for 3 minutes under low flame.close the gravy with a lid and let them boil .turn off the heat.Finally temper them and its ready to be served now.

Enjoy ....


  • Dont break the egg yolks while adding to the gravy,if it got broken the whole gravy will smell bad.
  • Before adding the raw eggs ,ensure that the gravy is not thick.because after adding the raw eggs the gravy becomes thick.If the gravy is thick before adding raw ones kindly add some water and then proceed.
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