Friday, March 29, 2013

Mushroom Soup | Soup Recipes

Mushroom soup is one of my favorite and easy to prepare recipe.... In my office canteen, they used to sell the soups like corn soup, vegetable soup and mushroom soup. They grind the mushroom and it will be very thick. But I want to have it as slices and prepared in the same method and added extra water, to suit our taste and the end result was perfect with nither very thick nor a clear soup and our family liked that consistency. Here is the thick mushroom soup recipe.


  1. Button mushrooms – sliced.
  2. Olive oil – 1 tsp
  3. Green chillies – 1 (chopped finely)
  4. Maggi Vegetable stock – 3 tsp
  5. Water – 1/2 litre or as needed
  6. Milk – 5 tsp
  7. Corn starch – 2 tsp + 4 tsp water
  8. Salt as needed
  9. White pepper – 1/4 tsp


  1. Chop the green chillies and cut the mushroom into small slices. 

2. In a pan, add olive oil and saute the mushrooms a little.

3. Add the water and vegetable stock.

4. Add the chopped green chilles and mushroom.
5. Let the mushrooms get cooked.
6. To this add milk.
7. Mix the corn starch and water and add to the soup.
8. Now foam starts foamimg. Slightly remove the layer of foam as shown and the soup starts thickening.

9. Now check for salt. (My vegetable stock has salt included and i didnt add it)
10. Delicious mushroom soup is ready to be served.


  1. Butter can be used instead of olive oil to increase the flavor.  

Wednesday, March 27, 2013

Popcorn chicken

I tasted the Popcorn chicken, after coming to Singapore only. At the first taste itself, i liked it a lot. That time, I never thought, we can prepare these crunchy, munchy, tasty popcorn chicken at home. Thanks to the blogger world. This recipe, I followed the instructions from Vah reh vah and the outcome is simple awesome. Everyone in our family loved it a lot.


For Marination
  • Chicken - 1/2 kg (boneless)
  • Chilli powder - 1 tsp
  • Pepper powder - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1/2 tsp
  • Oil - 1 tsp
For coating
  • Egg - 1
  • All purpose flour/maida - 3 tsp
  • Rice flour - 2 tsp (corn flour can also be used)
  • Salt - 1 tsp
  • Chilli powder - 1 tsp
  • Oil - for frying

  • Cut Chicken into small pieces like 1 inch cubes.
  • Add Chilli powder, pepper powder, ginger garlic paste, lemon juice, little oil and mix thoroughly and marinate for 2 hrs or 1 hr in freezer.
  • Now in a bowl or plate, mix the maida, rice flour, salt and chilli powder.
  • Break one egg and keep it in a bowl. 
  • Now take one piece of chicken and roll them in the flour mixture and let the flour get coated nicely.
  • Now dip the coated chicken cubes, in the egg.
  • Again coat the dipped chicken cubes with the flour mixture. 
  • Now the chicken cubes are doubled coated with the flour mixture.
  • Remove the excess flour coating by just sifting it in a filter.
  • Heat the oil in medium flame and when it is hot, add the coated chicken pieces one by one. Fry them in batches.
  • Remove from oil, then they turn light brown colour. 
  • Filter the excess oil, in a kitchen towel.
  • Crispy popcorn chicken is ready to eat. 

Monday, March 25, 2013

Nutella Lassi

This is a simple cool refreshing treat for a sunny day... Very easy to make and very chocolaty with the flavor of lassi. If you are chocoholic or Nutella lover, then you should definitely try this. 

  • Nutella – 4 tsp
  • Yogurt / Curd – 2 cup
  • Sugar – as needed (optional)
  • Ice cubes – as needed (optional)

  • In a bowl, add the yogurt, nutella and sugar. 
  • Blend all together nicely.

  • Delicious Chocolate flavored lassi is ready.

Friday, March 22, 2013

Idiyappam / String Hoppers with Potato Kurma


Idiyappam or String Hoppers is one of my favorite dish, But, In our house, we do not make this often, as my mom was also working, she never find time for it. But next to our house, one grandma, used to sell this. So my mom used to buy this from her. I do not know how they will make it, but it was the soft and yummy and tasty idiyappams I have ever tasted. After coming here, my hubby used to get the ready made idiyappams as I do not know how to make it. But I want to try this for myself so that I can have my own fresh idiyappams. So last december when I went India, I bought the Sevei press/Idiyappam maker (Called Sevai Nazhi) the one, which is used to make the idiyappams.

My first experience in making idiyappams was really very tough. After 3rd idiyappam, I could not press the sevai at all. My hands were paining so much. I was thinking, why it is so hard to press, though I used to remove and clean the dough from the sevai each time. I actually called my hubby to press and give it for me. You know what happened, he too, could not press it, the dough has become so tight. Then my idiyappam flour, finally turned to kozhukattai. I lost my hope of making it. Three weeks later, I got store bought idiyappam flour and I wanted to give a try again. This time, instead of adding the full flour, I added 1/2 cup flour and added 1.5 cup water and water and started pressing idiyappams when the dough is still hot and to my surprise, it came out so easily. I was so happy. I repeated the same and I find this way to be very easy. I had it with kurma. So, for the beginners like me, you can follow this method. Ok, now lets go to the idiyappam recipe.

You can check how to prepare the other idiyappam below
Ragi idiyappam
Tomato Idiyappam


Idiyappam Recipe

Preparation time: 15 min | Cook Time: 10 min | Serves: 4
Recipe Category: Breakfast | Recipe Cuisine: South Indian


Raw rice flour/Idiyappam flour - 2 cup
Boiling water - 4 cups or as needed
Salt - as per taste
Oil - 1 to 2 tsp

Method to Prepare Idiyappam

1. In a bowl add the rice flour, salt, oil and add the boiling water little by little and start mixing it so that the flour gets cooked and comes to a pliable dough.

2. The dough should be soft and not to be watery. (When you try to make it to a shape, you should able to do it easily without any problem). Make the dough in to oval shapped balls, and fill 3/4 in the idiyappam maker


3. Now grease the idiyappam plates with little oil and press the idiyappam maker slowly in circular motion.

4. Now keep the plates inside the idiyappam cooker or idli cooker and  steam cook the plates as you cook for making idli's. After 8 to 10 minutes, reduce the flame and slight touch your idiyappam to check if it is cooked (The dough should not stick in your fingers).


5. Tasty idiyappam is ready.


My old photo

  • If using Idiyappam flour, check for the salt first. If you really need the salt, then add it.
  • Before steam cooking, you can sprinkle the grated coconut, sugar and little cardamon powder, to make the idiyappams more flavor. As my family members, like to have it with kurma, I did it with potato kurma normally. 
  • You can also use the idli plates or the plate which contains holes, so that, the idiyappams can be steam cooked. 

Wednesday, March 20, 2013

Channa Dal Halwa / Kadala Paruppu Halwa

This is really a very delicious halwa. I didnt expect that this halwa would turn out this much good. When i made this halwa and gave to my family members, they were asking whether this is almond halwa.... ha ha ha.. nobody believed it, it is made of the channa dal/kadalai paruppu. After i showed the step wise pictures only even my hubby believed... I am very happy and proud to join the group SNC started by Divya of You too can cook Indian Food and realise now, that I should have joined it before itself. Missed many delicious recipes... wahhh. Though I prepared this halwa in the first week of March itself, but now only, found time to post it. Now I am really waiting for the next exciting challenge.

  • Channa dal / Kadalai paruppu – 1 cup
  • Sugar – 2 cups
  • Khoya – 1 cup
  • Cardamon Powder - 1/4 tsp
  • Saffron strands - a pinch (optional)
  • Nuts like, cashews, almonds, pistas – few
  • Raisins – few
  • Ghee – 4 tsp


  • Wash and Soak channa dal for 2 hrs.
  • Filter the water and drain completely.
  • Grind the channa dal with cardamom powder in a food processor or mixer grinder and make a powder. ( little coarse should be ok).
  • In a non stick wok, add the 4 tsp ghee first and add the powdered channa dal and star stirring.
  • To this add the sugar and grated khoya.
  • Keep on stirring, until it thickens.
  • Add the saffron strands.
  • Add the fried, cashews and raisins, and almonds.
  • Grease a plate with ghee, and transfer the content and allow to cool.
  • Delicious halwa is ready.

Linking this recipe to SNC Challenge hosted my Divya Pramil

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