Karacha Dosa

Dosai is all time favourite tiffin. But for dosai, you should prepare the batter the previous day. This recipe is for instant dosai. I love this dosai. This is also called Karacha maavu dosai……. Try and taste it….. 😀

Yields 15 – 18 dosas


Rava (semolina) – ½ cup

Maida (all purpose flour) – ½ cup

Rice flour – ½ cup

Wheat flour – 4 tbsp (optional)

Jeera (cumin seeds) – 2 tbsp

Mustard seeds – 1 tbsp

Mint leaves (pudhina) – 4-5 leaves (optional)

Green or red chillies – 10-12 (chopped)

Curd – ¼ cup

Salt – to taste

Oil – for cooking

Coriander – ¼ cup (chopped)

Preparation of Karacha Dosa:

  1. Take a big bowl, add rava (semolina), maida, wheat flour, rice flour and mix well.
  2. Heat 1 tbsp oil in a pan, add mustard seeds. After it crackles add jeera, mint leaves, chillies and fry lightly. Remove from flame and add it to the flour mixture.
  3. Add curd and water little by little to the flour mixture and mix it without lumps.
  4. Add water till it becomes a thick batter. The batter must be thick like normal dosa batter or Pancake batter. Now add salt, mix and leave it for ½ hour.
  5. Heat a tava in a medium flame. Once it is heated up, add a spatula of batter and spread it to make a circle. Pour little oil around it and cook for 1 min. Then turn it to the other side and cook for 1 min. Remove from flame once it is cooked and turned to light brown colour.
  6. Repeat the same for all.

Enjoy it with chutneys or sambhar.

Additional Info:

You can also add coconut (grated or cut into tiny thin pieces) in the batter. It will taste great.

You can add black pepper instead of chillies.


Spicy Modhakam

This is my favourite modhakam. This is also called as Kaara kozhukatai. This is done only if there are some dough left. But my mom used to do this often for us as evening snacks…… Try it and enjoy…….

Yields 15-20 modhakams


Raw rice – ¼ cup (washed and soaked in hot water for 1 hour) or Leftover modhakam dough

Refined oil – 3 tbsp

Sambhar powder or chilli powder – 1 ½ tbsp or to taste and the amount of dough left

Salt – to taste

Preparation of Spicy Modhakam:

  1. Make dough as said in the “Preparation of Modhakam dough” in Sweet modhakam recipe.
  2. Add sambar or chilli powder, salt to the dough and mix well.
  3. Mix till the colour of the dough changes. Add little oil to get soft dough.
  4. Make a small ball and press it with hand gently to make a flat thick round shape.
  5. Follow the same procedure for the rest of the dough and keep it aside.
  6. Now place the flattened balls in Idli plate or any vessel for steaming.
  7. Cook for 5 mins in Idli cooker or pressure cooker and keep it aside.

Serve hot………

Additional Info:

This is generally done with the leftover dough of sweet modhakams. But you can also do this separately as evening snack.

Sweet Modhakam (Kozhukatai)

Modhakams or Kozhukatai is a very famous dish done especially during Ganesha chaturthi. It is very tasty too…. There are lot varieties of Modhakams, one of it is this. Sweet….. I love all variety of modhakams. Its very nice to look and to eat…… 😀 So try it and enjoy……..

Yields 20-30 modhakams


For Dough:

Raw rice – 1/2 cup (washed & soaked in hot water for 1 hour)

Refined oil – 4 tbsp

For Stuffing:

Grated coconut – ½ cup

Jaggery – ¼ cup

Channa dhal – 1 tbsp

Cardamom powder – ½ tbsp

Ghee – 2 tbsp

Preparation of Modhakam dough:

  1. Grind the soaked rice into a fine batter. It should be like thick butter milk. For testing just wet one finger in the batter and draw a line. It should be a clean line.
  2. Take a non-stick vessel and grease it with oil. Grease the whole vessel so that the dough will not get stick to the vessel.
  3. Now heat the vessel and add the batter. Stir it continuously, without break. Keep it in medium flame.
  4. It will get cooked and become dough. Use a wooden or non-stick spatula for stirring.
  5. Once it has become like one big dough ball (as in the picture) remove from flame and keep it aside.

Preparation of Stuffing:

  1. Heat ghee in a vessel, add channa dhal, jaggery and little water.
  2. When the jaggery is melted, add the grated coconut and cardamom powder.
  3. Stir well till it becomes thick. Remove from flame and keep it aside.

Preparation of Modhakam:

  1. Take a little bit of dough and make a small ball (ping pong ball size).
  2. Spread little oil in hand and make a cup shape out of the ball. If you can’t make a cup just press it by hand or by a presser and make it flat.
  3. Add 1 spoon of stuffing in the flat dough and close the ends together.
  4. That will be like a ball again. Make the tip sharp so that it will look as shown in the picture.
  5. Repeat the same procedure for all and keep it aside.
  6. Steam the modhakas in Idli cooker or pressure cooker for 5-10 mins in medium flame.
  7. Remove from flame and serve hot.

Additional Info:

Grease the plate with little oil, place the modhakas and cook. So that the modhakas will not stick to the plate.

If you have left over dough, you do the spicy modhakam (Recipe will be posted soon). If you have sweet stuffing left, you can have it just like that….. hehehe 😀

Eggless Black Forest Cake

Its my 3rd Wedding Anniversary!!!!!!! Time just flies…….. Though it was Sunday, the weather was horrible here. So we decided to sit @ home and enjoy watching some movies with great lunch and snacks. I made Kadai Paneer and some Kulcha for lunch (Recipes will follow soon. hehehe). I wanted to attempt one more cake and I decided to do Black forest cake. Its my favourite!!!!! Unfortunately, I didn’t get cherries or chocolate flakes here. So I bought some chocolate chips so that I can shred it to make flakes. So here it comes….. Beautiful…… I was tempted while cooking. Such a nice smell…… 😀   I want to taste it immediately, so I didn’t even had the patience to shred the chocolate chips….. hehehe 😀 Look at it…. yummy!!!!! try over and enjoy……


All purpose flour (maida) – 1 cup

Powdered sugar – ½ cup

Butter – ¼ cup

Baking soda – 1 tbsp

Almond, cashew (optional) – ¼ cup (cut into pieces or shredded)

Cocoa Powder or chocolate drink powder – 1 tbsp

Sprite or coke – 4 tbsp

Chocolate flakes or chips or bar (can be shredded to make flakes) – ¼ cup

Whipped cream with sugar – for filling

Milk – ½ cup

Salt – 1 pinch

For Greasing:

Butter – 1 tbsp

Maida flour – 1 tbsp

Preparation of Mixture:

  1. Sieve maida, salt, baking soda and then keep it aside.
  2. Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.
  3. After it is mixed well, add the sieved flour mixture and mix it to form dough.
  4. Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste. Beat the mixture well for 2 mins.
  5. Now add the cocoa or chocolate drink powder, sprite or coke, almond & cashew and mix well for 4 mins.

Preparation of cake in pressure cooker:

  1. Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.
  2. Now pour water in a pressure cooker and heat it in high flame for 2 mins.
  3. Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.
  4. Now reduce the flame to low and leave it to cook for 35 – 40 mins.
  5. After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Now keep it aside and cool it.

Preparation of Black forest Cake:

  1. After the cake cools, cut the cake in the middle horizontally, so that you will get two round parts. Base separately and top separately. Make sure it is not hot at all. Otherwise the cream will melt.
  2. Now add the whipped cream in the top of the base part, spread it over well and close it with the top part.
  3. Now the cake becomes full with cream in the middle. Now spread the whipped cream over the top. Spread it evenly and fully.
  4. Now add the chocolate flakes or chips and other decorative stuffs. Cherries are the typical black forest cake decoration.

Enjoy the cake now.

Additional Info:

After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.

Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40 mins.

If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

You can write something in the cake if you want, with a chocolate icing or paste. You can make chocolate flakes with our normal chocolate bar by shredding.

Mughalai Paneer

Serves 2


Paneer (homemade or readymade) – 15 – 20 cubes or 250gms

Tomato – 2 (chopped)

Peas – 1/2 cup (optional)

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Mint leaves (pudhina) – 4 – 5 leaves

Cloves – 2

Poppy seeds (khus khus) – ½ tbsp

Cardamom – 2 or powder – ½ tbsp

Asafoetida – 1 pinch

Almond powder – ½ tbsp or 3-4 almonds shredded

Cashew powder – ½ tbsp or 3-4 cashews shredded

Chilli powder – 1 tbsp

Dhania powder – ½ tbsp

Amchur powder – ½ tbsp

Garam masala powder – ½ tbsp

Salt – to taste

Oil or ghee – 5 tbsp

Milk – ½ cup

Curd – 1 tbsp

Milk cream – ½ tbsp (optional)

Tomato Puree – as per requirement

Coriander – for garnishing

Preparation of Mughalai Paneer:

  1. Heat 3 tbsp ghee in a pan and add the paneer cubes (put the cubes in hot water for a min if it bought from shop, homemade paneer can be fried directly). Fry it till it turns to light brown and keep it aside.
  2. Heat oil or ghee in a pan, add fennel, jeera, mint leaves, poppy seeds, cloves, cardamom, asafoetida and fry lightly for ½ min.
  3. Now add the tomatoes and little water to cook. Add almond and cashew (powder or shredded) and cook for a min.
  4. Add the chilli powder, dhania, amchur, garam masala powder, peas and cook for 10 mins. Add some water if it has become thick.
  5. Then add milk, curd, salt, and tomoto puree (optional) and cook for another 5 mins.
  6. Once it has become gravy remove from flame and add the fried paneer cubes, milk cream and garnish with coriander.

Enjoy with rotis, parathas……

Additional Info:

You can add 1 tbsp of corn flour mixed in little water to the gravy to make it thick.

You can avoid puree if you think the gravy quantity is enough.

Peanut Sundal

Serves 2


Peanut (rosted or not roasted) – 1 cup

Red dry chillies – 4-5 (cut into pieces)

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Oil – 1 tbsp

Salt – to taste

Asafoetida – 1 pinch

Coriander – for garnishing

Preparation of Peanut Sundal:

  1. Cook the peanut in a pressure cooker (take out in 4 whistles) or in a cooking vessel for 15 – 20 mins and keep it aside.
  2. Heat oil in a pan and add mustard seeds. After it crackles, add urid dhal, jeera (cumin), red dry chillies, asafoetida and fry lightly.
  3. Now add the cooked peanut after drain the water fully. Add salt and cook for 2 – 3 mins.
  4. Remove from flame and garnish with coriander.

Additional Info:

You can also add grated coconut to add taste.

Enjoy it as a snack or have it with rice varieties too.