Thursday, 11 May 2017

Kozhikkalu (Tapioca Fritters)


Tapioca               - 1/2 kg
Gram Flour         -  3/4 kg 
Rice Flour           - 1/4 kg
Garlic Crushed    - 6 to 8 cloves
Turmeric powder - 3/4 tsp
Chilli Powder      - 3 tsp
Asafoetida           - A pinch
Salt                      - To taste
Curry Leaves       - 3 Springs
Water                   - As needed
Coconut Oil         - For  deep frying


1.  Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, Turmeric powder, Chilli powder, salt , curry leaves     and  asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.

Cheers !!!

Monday, 9 November 2015

Happy Diwali

Minu !!!

Corn Flour Halwa / Karachi Halwa


Corn flour               - 1 Cup
Sugar                      -  2 Cup
Water                     -  3 Cup
Ghee                       - 4 Tbls
Cardamom powder - a pinch
Cashew nuts            - 1/2 cup
food color                - a pinch


  1. Take corn flour in a bowl. Add water into it and mix well so no lumps are formed. Add a pinch of food colour and mix well. Keep it aside.
  2. Take a pan and add sugar and water. Mix it and heat till the sugar completely dissolved in water and become sticky.
  3. After melting the sugar add the corn flour mixture slowly and mix it well. Stir continuously to avoid lumps
  4. Stir continuously until gets a halwa texture. Then add ghee and cardamom powder and cashew nuts. stir well.
  5. Once it is thick transfer it into a greased pan and set it atleast for an hour. Cut into desired shape and serve warm or chilled.
Cheers !!!

Friday, 9 October 2015

Grilled Brinjal Tomato Curry

Hi all, hope you all are doing good…We are meeting after a long gap….Somehow I was away from this beautiful space. Don’t have proper reason…But it happened. Anyway, I am back… 5 years back the same day I shared my first recipe here… Yes, today Ruchikaram turned 5 years old….Thanks all for your support.Special thanks to my friend Asha Sarun for today’s recipe. Today’s special brinjal tomato curry.


Brinjal -2
Tomato - 2
Cumin seeds
curry leaves
ginger garlic paste - 1Tsp
Onion - 1
Green chilli -1
Fenugreek - 1/2 Tsp
Turmeric powder- 1 Tsp
Chilli powder - 2 Tbls
Coriander Powder - 1 Tsp
Coriander leaves
Tamarind pulp-  1 Tbls


  • Grill the brinjal
  • Heat oil in a pressure cooker
  • Season with cumin seeds and fenugreek seeds
  • Add curry leaves and ginger garlic paste and saute well.
  • When the aroma comes add chopped onions saute them till it becomes golden brown.
  • Add green chilli, grilled brinjal and tomato. saute them well.
  • Add turmeric powder, chilli powder, coriander powder and coriander leaves, salt and water and saute well.
  • Pressure cook for 2 whistles.
  • Open the lid and add tamarind pulp. allow the gravy to thicken a bit.
  • When done mash the brinjal and tomato.
  • Enjoy with chapati.

Cheers !!!

Thursday, 26 March 2015

Potato Long Beans Stir Fry ( Urulakizhangu Achinga Payar Mezhukupuratti)


Potato             - 2
Long Beans    - 1 Cup (cut it into 3/4 inch)
Turmeric        - 1/2 Tsp
Chilli Powder - 1 Tblp
Curry Leaves


  • Boil potato and cut it into lengthwise.
  • Heat a pan and add oil into it.
  • Add curry leaves.
  • Add Long Beans into the pan and saute for 2 to 3 minutes.
  • Add cooked potato into it.
  • Add salt,turmeric powder and chilli powder saute well.
  • Cover the pan for 3 minutes. Stir occasionally.
  • Serve it with rice

Cheers !!!

Tuesday, 11 March 2014

Mulaku Bajji


Gram flour           - 1/4 Cup
Bajji Mulaku       - 3
Chilly poeder      - 1/4 Tsp
Turmeric powder- a pinch
Asafoetida          - a pinch


  • Make a thick batter using Gram flour, salt, chilly powder, turmeric powder and asafoetida.
  • Slit the bajji mulaku and remove the seeds if you don't want more spicy.
  • Dip the mulaku in the batter.
  • Heat oil in a pan. Drop the mulaku in the oil.
  • Deep fry the mulaku.
  • Serve it with sauce.