Yet another family classic today at Sandhya's Kitchen. And why not ??? I am also learning whilst I create the recipe or learn it back home.

 Molagootal is a Palakad Brahmin Recipe that is lightly spiced with mixed vegetables,lentils and coconut. Its absolutely healthy and delicious on its own.There are soo many variations to it . It can be made with Spinach & red pumpkin too. This is one type of curry that can be enjoyed with a lot of sides..

One of the sides, that many lick their fingers until it completely vanishes of their hands..And H is no different at home.. He would love it with Molagootal of any kind.. A sweet tangy chilli dip with traditional ingredients ..Yes !! Its puli inji / pulikachal.  Slurpp...  With Molagootal ,we can have soo many accompaniements like this Puli Inji , Thengai podi ( coconut powder), a pachadi ( raitha) , salad and what not... 

SOmetimes I preassume its a curry that families enjoy or the sides or its a hand in hand. Whatever it is .. its just yumm...  

 When Amma visited me in June, She made large batches, just for H and I carefully noted it down as she made it.. This puli inji can be stored in the fridge for atleast 2 Months. But we need to ensure not to use any wet spoon to fetch it out. Instant version recipe is already in my space. Click here for the recipe.


100 gram puli (Tamarind)
100 grams jaggery. (Vellam)
25 grams green chillies
25 grams Ingi ( Ginger)
1 strand Curry Leaves ( karugapulai) 

2 tbsp. Til Oil
1 tsp. Mustard Seeds
1 tsp. Bengal gram
5-6 Nos Curry leaves 

For powdering 
1 tsp. Bengal gram (kadala parupu)
1/4 spoon Methi Seeds
1 Nos dried red chilli
1/2 tsp. spoon rice 


  1.  Soak the Tamarind in a cup of hot water for atleast 30 minutes. By then the tamarind would have softened and squeeze out the extract and set it aside. Just incase  you feel the tamarind extract is less than desired, use a portion of readymade tamarind paste and dilute it.
  2. Peel the ginger skin and chop it into fine pieces. Also wash the green chillies, remove the stem and chop them fine too.
  3. Powder the jaggery by crushing with a hammer or alternatively dilute it in water.
  4. Heat Til oil in a pan . Once heated add all the seasoning ingredients. When the mustard seeds begin to splutter, drop the chopped ginger,green chillies and curry leaves. Fry it for a minute .
  5. Pour the tamarind extract and jaggery and allow it to boil over a medium flame.Cook it for atleast 15 minutes stirring occasionally until the pulp reduces to half. Adjust the salt accordingly.When the pulp thickens, switch off the gas.
  6. Dry fry all the ingredients under the category for powdering. After cooling coarse grind and add it to the main puli inji . Adding this powder imparts an additional enhancing aroma..and flavour.
  7. This Puli Inji can be stored in an air tight container in the fridge for atleast tow months. 

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Today, again I am writing this post for my own record. Writing down the recipes that comes from the family. Amma made Dosa Molagapodi aka Milagai podi when she visited me and I made sure I write it down in bits and bobs for my book. Then just like other classics - Rasam & Sambar , I am adding this recipe to the catalogue of  homemade powders.
This recorded recipe is bound to come handy someday !!
I never make any of these podi's as its taken for granted that they come from home :) Amma, Patty or my Chithi make them for me... So every year , I get a stock of fresh podi's make by the expertised hands.... 

There are other powder /podi's recipes in my space 
Rasam Powder
Sambar Powder

These recipe for powders impart flavours used in Palakad style of Cooking. I m being asked many times, why doesnt this powder look like the MTR kind / store bought type. And the answer lies just in the question. These are traditional recipes.

  Shelf Life :
6 Months to a Year


15 dry red chillies
1 Cup of Urd Dal
2 Cup Chana Dal ( Split Bengal Gram)
1 Tsp of Til ( optional)
1 1/2 Tsp of Salt ( Suit it to your taste)  

1/2 Tsp Hing/Asofoetida 
Tamarind ( optional) 

How to Make Dosa Idli Milagai Podi:

    1. Heat a heavy pan or cheancheti ( heavy metal wok).Dry Roast the dals & red chillies until a uniform dark shade of red is achieved.
    2. Remember to keep stirring to ensure ,they dont get burnt.
    3. Now add Til to the above mix and fry until it gets heated.
    4. Turn off the flame and add the hing. Once the mixture cools down, add the required amount of salt and mix them well.
    5. Once completely cooled down, grind them to obtain a fine powder. If you like, you can keep it coarse. Entirely personal choice.

    How to serve the Podi ?

    Serve a large tablespoon on the plate. Dig a hole in the middle and mix it with a large tablespoon of Seasme Oil. Enjoy this along with the most relished Idli's and Dosa's.
    • Always roast in low flame , inorder to avoid burning them.
    • If you are making this podi for storing for a longer time , do not add til in the preparation. After 2-3 months, til starts to impart a stale odour.
    • My aunt always byadgi variety of Red Chillies and this imparts beautiful color to the powder. Also if you like you can use Tamarind.
    • Proportions of Dal in the ingredients varies from person to person and also based on the availability.  

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    Black & White Wednesday : Allium Strings

    Allium is a monocot genus of flowering plants, informally referred to as the onion genus. The generic name Allium, the Latin word for garlic, is said to come from the Greek αλεω, to avoid, because of its offensive smell. The genus, including the various edible onions, garlics, chives, scallion and leeks, has played a pivotal role in cooking worldwide, as the various parts of the plants, either raw or cooked in many ways, produce a large variety of flavors and textures.
    Source - Wikipedia

    Sending the pictures shot in a farm shop to Black & Wednesday event.

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    Extremely delighted to share - I got an opportunity to ramble for our local community magazine this month - Village Matters, Sunbury Matters & Shepperton Matters.
    My recipe Vegetable Pulav got featured as the recipe of the month.
    For an online read version - 

    With two kiddos at home , I am in the process of finding shortcuts in the process of cooking or finding easy curries too... One among easy cooks is this Pumpkin Coconut Curry.

    I love this !! This is absolutely easy and can be whipped up in about 15 minutes.. Red Pumpkin is also known as Mathan in Tamil or Lal Bhopla in Hindi. A family pleasing side among kids too. You may serve it to your toddlers for snacking too , just as I do..

    There are other recipes in my space that belongs to Palakad Cusine. 

    Beetroot Coconut Curry | Beetroot Podtuval
    Fried Okra Yogurt Pachadi|Vendakay Thayir Pachadi

    Preparation Time :5 Minutes
    Cooking  Time :10 Minutes
    Serves 4  


    1 18 oz Bowl of Chopped Pumpkin
    1 Tsp Mustard Seeds
    1 Tsp Urd Dal
    2 Dried Red Chillies
    1/2 tsp Turmeric Powder
    1 Tblspn Fresh grated coconut
    2 Tsp of Oil
    3/4 Tsp of Salt ( Please adjust the salt to your taste)


    1. Peel the outer thick skin and chop the Pumpkin into large chunky pieces.Give it a good wash .
    2. Heat oil in a pan and add mustard seeds, urd dal and red chillies. Once the Mustard seeds begins to crackle , throw in washed pumpkin .
    3. Spoon in Turmeric powder, Salt. Sprinkle a tablespoon of water on the pumpkin and cover the vegetable with a lid and cook in low flame for about 7-9 minutes.Check in between the cooking time ,if it has cooked.
    4. Make sure not to cook it longer , Pumpkin can get mushier.Check one of the pieces with a spoon .When the pumpkin feels slightly soft , turn of the gas.
    5. Garnish with grated coconut and serve along with sambar and rice.


    This curry can be had on its own for starter too. How about sprinkling some chat masala??

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     We are friends from the early days of blogging.. Infant friends..Isnt it nice to hear and know? Reminisce the  days I would push a pencil to her on FB,learning and exchanging our thoughts on compose pictures and how do we go about it. Those were the days....
     I admire the way her treatise unfolds a new story!! You will so do agree with me ,when you pop in her Arena. She definitely has an affair :) Yes,I am talking about Ananda from A pinch of Love. Just like the name,her space is filled with love and its warmth is spread across her composition,pictures and more. 
    When I wrote up to Ananda about doing a guest post, it was an instant Yes! and I knew it has to be a dessert.Its Ananda's love n forte. Over to this lovely girl, who has been absolutely benevolent in doing the post for me, amidst her really crazy work schedule. Thanks Pen Pal.

    Hello Readers of Sandhya's Kitchen. I stumbled upon Sandy's blog during my initial days of blogging. I have always loved the way she pens her thoughts and admired her pictures. Thanks to social-networks we became virtual friends. Though I'm not a regular/frequent blogger I missed her blog post during her break. Glad she is back to treat us virtually. My most favourite part of her recent posts are when I could see her kids in action, they are just adorable. But, my heart was sold out for singara and pound cake. Thank you girl for asking me do a post. She was kind enough to let me choose my favourite genre, dessert and also for bearing with my delays. 

    To try profiteroles has been in my bucket list for years, when Sandy expressed her interest for a guest post. The things that flashed in my brain were profiteroles or petit fours. Quickly I did some research and went through my notes from British bake off and got influenced by petit fours. Then, I came up good combination of flavours. During first stage I experimented strawberry leather, oh my great lord, though it was freaking easy the time it took in the oven was enormous. I couldn't be left unbothered when there was something getting ready in the oven. I enjoyed my strawberry leather; honestly I didn't want to redo the whole process all over again. The backup plan was profiteroles, next day at work I asked a French colleague to pass over her trusted recipe, which I could follow with my eyes shut. But…..the beauty of we researchers are we just super forgetful people. 

    There are so many pending recipes that I have promised to share with people but have never done, until they send me a threatening message or email. Every time I see either of them I hide myself in guilt and make promises to send it by tomorrow. The moment I step in my office/lab the promise gets shelved or evaporated. This forgetful nature is good in a way that I'm left only with good and deep memories. Nothing new my colleague too forgot to give me the recipe, but then this recipe is aftermath of some literature survey. Its super simple, best part is pastry shell can be preserved in the freezer up to three weeks and can be filled with cream before serving. 

    Took these profiteroles to coffee table at work, to my surprise it was big success and it was approved by French people. They said it's just perfect. Do get your hands on these profiteroles with strawberry cream cheese filling!

    Makes 40 mini profiteroles


    All purpose flour - 70 gram
    Sugar - 1/2 tspn
    Salt - 1/4 tspn
    Butter - 55 gram
    Water - 120 ml
    Egg - 2

    1. Preheat the oven to 170 degrees centigrade.
    2.  In a small bowl mix flour and salt together.
    3.  Bring the water to boil in a medium-size saucepan over medium heat. Add the butter to boiling water. When the butter has melted, add the flour altogether and stir vigorously. Keep stirring and cook until the mixture forms a ball and it doesn't stick to the pan.
    4.  Remove from the heat and cool to room temperature. Add the eggs, one at a time and gently whisk until the dough is smooth.
    5. Pour the smooth dough into piping bag with star tip or a round tip and pipe circles of size 1.5 cm or of your desired size onto a greased baking sheet. If not with piping bag you could spoon the dough onto a greased baking sheet. Bake the puffs for about 20 minutes until they are golden brown and puffy. If the puffs are medium-size and/or larger size bake for 25 and/or 30 minutes.
    6. Remove the profiteroles from the oven and poke a hole at the backside of the profiteroles using a sharp edge or using small dogbone fondant tool in to the bottom side of each profiteroles to let out the steam. Cool on a wire rack.
    For Cream Cheese Filling
    For the filling
    • Cream- 100 ml
    • Sugar - 60 gram
    • Cream cheese - 100 gram
    • Lemon Zest - 1/4 tspsn
    • Vanilla extract - 1/4 tspn
    • Instant Strawberry jam - 2 tbspn (or store brought strawberry jam) ***
    1. Whip fresh cream with sugar until stiff peaks are formed
    2. Add in the strawberry jam, lemon zest, vanilla extract and cream cheese and fold in gently until well combined.
    3. Spoon the filling into a piping bag with a 5mm plain nozzle. Poke into each hole at the back side of profiteroles and pipe in the filling until full. Make sure the profiteroles are cool before you do the filling.
    Instant Strawberry Jam
    • Fresh strawberries - 100 gram (cleaned, towel dried, hulled and finely diced)
    • Sugar - 2 tbspn
    1. In a small saucepan over the medium heat, cook strawberry with sugar until the water evaporates and it forms a jam like consistency
    Royal Icing
    Egg white - from 1 egg
    Confectioners sugar - 150 - 200 gram
    Food colour - Pink - few drops

    1.  Whisk egg white, sugar in parts and food colour using a wooden spoon until free falling consistency is obtained.
    2.  Spoon the icing sugar and pour it over the profiteroles 
    3. Top it fondant flower and sprinkles. Learn how to make the fondant flowers from here or use a store brought flowers

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