Author / Sandhya Hariharan

Bread Rolls


    1. 3 Big Potatoes: boiled ,peeled and mashed


    1. green chillies: 2-3 nos finely chopped


    1. coriander leaves : finely chopped


    1. salt to taste


    1. Bread 1/2 packet medium thickness


    1. Semolina ( Rava) – 1 cup


  1. Oil for frying


    1. For making Bread Rolls , first we need to make a mixture for filling into the bread.


    1. Now make a mixture by mixing mashed potatoes , finely chopped green chillies , coriander leaves , and salt to taste .( We could also add chopped onions or grated carrot or boiled peas to the above mixture .) Make small balls out of the mixture & keep it aside.


    1. In another cup , make a paste of semolina and water. let it be thick .( like a face pack paste proportion).


    1. Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Now place small potato balls on the damp bread and seal the edges with rava paste. Make sure the filling does not come out from any side.


    1. Repeat the same procedure with the other slices .


    1. In a kadai , put some oil and allow it to get heated in a medium flame.


    1. Deep fry the bread rolls until it turns golden brown.


  1. For serving , cut the roll into 2 and garnish it with sliced onions & tomatoes . Serve it with tomato ketchup or coriander chutney.

Manathankali Sambar / Vetha koyumbu


  1. Tamarind : Small lemon sized quantity
  2. Sambar Powder 1-1.5 tsp
  3. Asafoetida (Hing ) Powder : sprinkle a little
  4. chuddakkai / marthankali /Parika vettal : 10 -15 nos
  5. Rice Powder 1-1.5 tsp
  6. Jaggery : small piece or 1 tsp sugar
  7. For seasoning : mustard – 1/2 tsp , methi seeds – 1/2 tsp , chana dal -1/2 tsp
  8. Curry leaves /karugapulai / kadi patha


  1. To a small cup of warm water add tamarind. Once it softens , squeeze out all the tamarind juice mixture .
  2. To this mixture add Sambar powder, Asafoetida & salt and keep it aside.
  3. In a Saucepan lit on the stove ,add 2 tsp of oil . To it ,add mustard, methi seeds , chana dal and any one of the vettals ( marthankali, chundakai or parikai) . Fry together with Curry leaves.
  4. Once the above ingredients splutter in oil , add it to the tamarind mixture .
  5. Place the tamarind mixture on the stove . All it to boil .
  6. Now add 1- 1.5 tsp of fine Rice powder to it. ( This will enable to Sambar to get some consistency)
  7. Add sufficient water to it and allow it to boil .
  8. If sweetness is required , add a small piece of jaggery or 1 tsp of sugar.
  9. Marthankali sambar is ready to be served.

Molagooshyam | Mixed Vegetable Lentil Curry – Palakad Cuisine

A protien rich lentil soup loaded with vegetables is Molagooshyam. Its ideal for people on diet or looking for a light meal over dinner.
Molagooshyam is a traditional dish from Palakad Cuisine. This dish was introduced to me by my partner in crime at home Mr SK. He knows to cook some of his comfort dishes and this one among them. Amma had only made, probably as far as I took interest  only the elaborate version of this dish – Molagutal which requires grinding coconut, cumin seeds and stirring in the lentil vegetable mixture steamed in the cooker. Anyways that is in my coming posts.