Monday, September 29, 2008

Kalkandu Vadai (Sweet Vadai)

Happy Navrathiri Wishes To All Of You

Kalkandu Vadai is a very famous Chettinadu vadai. This is a sweet vadai instead of the usual salt vadai. Tastes Great. In my native place whenever we want to do some group pooja or if it is an auspicious day like diwali, thiru karthikai like that then we prepare this kalkandu vadai.
It used to be originally made with kalkandu (Sugar Candy in English & Misri in Hindi) and hence the name Kalkandu Vadai. Nowadays it is replaced with normal sugar.

Kalkandu Vadai

Urad Dal - 3/4 cup
Raw Rice - 1/4 cup
Sugar - 3/4 cup
Or Kalkandu - 1/4 kg
Oil for frying

Wash & soak the urad dhal – rice mixture. After about 30 minutes, drain the water and spread the mixture on a clean cloth/towel. So that the cloth sucks the water. If using Kalkandu keep it ready in powdered form. 

Grind the dhal as fine as possible, using the sugar or powdered kalkandu. Avoid water as far as possible. 

Make small vadais (like medhu vada) & deep fry initially on medium & then low fire. The vadais puff up very well, so do not fry more than 3-4 at a time. As usual like for our usual vadas the oil should not be very hot. The vadai tends be little more brown than the usual medhu vada, so don't worry.

The Kalkandu Vadai remains good for 2,3 days.

This is my 1st entry for the event JFI- Festivals guest hosted by Srivalli of Cooking 4 all seasons. JFI was founded by Indira of Mahanandi.
 And to the Navratri Festive Food event hosted by Lakshmi of Taste of Mysore.

Vendakkai Mandi - Ladysfinger Subji

Mandi is a authentic chettinadu dish. There are many different types of mandi like Milagai Mandi, Keerai Mandi, Mixed vegetable mandi, Kaaikari (Vegetable) Vathal Mandi and so on. But among all of them Keerai Mandi, Milagai Mandi and Vendakkai mandi are very famous. Vendakkai Mandi is found in the lunch menu of all functions and special occasions of chettinadu. The special ingredient in this gravy which adds to the taste of the dish is, Arisi Mandi i.e. water from the rice. It is an excellent combination for curd rice. And is a great combi for outdoor one day trips. During my childhood when I used to visit my Athai in Chennai she used to pack it for our outdoor lunch. I used to relish the curd rice with her spicy Milagai Mandi.

Here I am giving a recipe of Vendakkai Mandi with Vallai Karamani (White Kidney Beans) (you can also use mochai (white beans I suppose)).

Vendakkai Mandi
Ladysfinger - 1/4 Kg
Small Onions - 1/4 cup
(if not available then use substitute with big onions also)
White Kidney Beans - 1/2 cup
(pressure cook it with some salt)
Green Chillies - 5-6 (slit in to half)
Garlic - 5-6
Tamarind - small lemon size
Oil (preferably gingelly(sesame) oil)
Mustard - 1/4 t.sp
Fenugreek Seeds - 1/4 t.sp
Urad Dal - 1/4 t.sp
Asafoetida - a pinch
Curry leaves - a little

1) Wash and dry the ladysfinger in a towel. Cut it into 1 inch long pieces. Peel off the garlic pieces and cut into half.

2) Take the water from the rice you are going to use for cooking i.e. If you are going to cook two cups of rice then wash the rice once a little and let the water down so that the dust from the rice is washed. Then add about two cups of water to the rice and wash (kelai radhu) and strain the water to use it for the mandi. To this water soak the tamarind. And take out the tamarind extract.

3) Heat oil in a pan season it with mustard, fenugreek, urad dal, asafoetida and curry leaves. When the mustard seeds finish popping garlic and slit green chillies. Sauté for a minute and add onions.

4) When the onion becomes translucent add the ladysfinger and sauté for about 3 to 4 min. Add salt, tamarind extract and pressure cooked kidney beans and let the whole gravy boil for some time. And let the gravy thicken. It should not be too watery or too thick, sort of saucy consistency.

Serve with rice or chappathis.

And this post is going to FIC - Green event hosted by Sunshinemom of TongueTicklers.

Friday, September 26, 2008

Sour Cream - Cucumber Salad

Cucumber is a cool and refreshing vegetable during hot summer days. This is a nice, summery salad that goes well with any dish.
Sliced cucumbers - 2
Lemon Juice - 1 t.sp
Low Fat Sour cream/curd  - 50 gm
Sliced Spring onions - 1 

Maggi Fondor  -  1 t.sp  (optional)
Dill - 1/2 bunch

Soya Sauce - 1/4 t.sp (optional) 
Black Pepper 


Mix together the cucumber & salt. Leave it closed for about 15 - 20 min. Remove the excess water. Mix with rest of the ingredients and salt to taste. Add the cucumbers and mix it a little. Garnish with finely cut dill. Serve.

Submitting this post to FIC - Green event hosted by Sunshinemom of TongueTicklers


Vanille Kipferl (Crescents) Cookies

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these traditional cookies in the shape of a crescent.

From the original recipe I have substituted the ground hazelnuts for a change with melted milk chocolate dipped in the ends, which produces a more rustic variation - delicious nevertheless.

Vanille Kipferl


All purpose flour - 250 gm
Sugar - 100 gm
Softened butter - 150 gm
Egg Yolk - 150 gm
Bourbon-Vanilla Sugar - 1 tb.sp
Backing Powder - 1 t.sp 
For the dark glazing
Milk Chocolate - 100 gm
Oil - 1 t.sp
For the white glazing
White Chocolate - 100 gm
Oil - 1 t.sp


Blend together the flour, sugar, butter, egg yolks, backing powder and vanilla sugar and knead well to form a dough. Shape two equal sized rolls and chill for at least an hour, wrapped in plastic.

Preheat the oven to 180°C. Cut the rolls into 1 cm thick pieces. Form pieces into small rolls with pointy tapering ends and bend these into crescents. 

Place them on a baking sheet with parchment paper and bake in the oven until light golden, about 10-12 minutes (they should not turn brown!).  Keep it outside to cool.
Grate both the chocolates and keep them in separate heat proof bowls. Add oil to both the bowls. Heat water in a sauce pan and when the water is hot hold these bowls in the water so that the chocolate melts. Stir a little bit. Now dip the cooled kipferls into the glazings and let them on a sheet and let it dry for some time.
It may happen that before you finish the process of dipping all the kipferls the chocolate glazings have become thick. Heat it again in hot water till the glazings thins.

Easy and yummy isn't it.

Original Recipe from Dr.Oetker Platzhen (von A-Z)

Wednesday, September 24, 2008

Instant Bulgur Rava Idli

Bulgur Wheat is a natural whole grain food in that no chemicals or additives are used in processing the product. Many of the wheat's naturally occurring vitamins and minerals permeate the kernel during cooking thus maintaining more nutritive content than other forms of processed wheat products.

Bulgur wheat consists of wheat kernels that have been steamed, dried and crushed. It has a tender, chewy texture and comes in coarse, medium and fine grinds. It is very versatile, quite delicious and filling - all while being low in fat and packed with nutrients. Besides having a wide range of "B" vitamins, grains provide iron, calcium, phosphorous, potassium, magnesium and zinc.It is high in fiber and carbohydrate.
It is has been shown that it reduces the risk of High Cholestrol, High Blood Pressure and Other Cardiovascular diseases. It is also good for diabetic patients. And moreover children love the taste of bulgur wheat -- it's a nutritious way to build healthy bodies!
Since bulgur is healthy and very commonly available here, I cook many dishes using it. So here I am posting a recipe of Instant Bulgur Rava Idli. Talking about Rava Idlis, it one of the favourite dishes which my whole family relishes. Two months back when my mother visited me, she said, we can make Rava Idlis from Bulgur also and made it one day. It was very easy to prepare it and very tasty.
Here is the recipe she gave me.
Instant Bulgur Rava Idli

Bulgur - 2 cups
Curry leaves finely chopped - 1 tb.sp (Optional)
Coriander leaves finely chopped - 1 tb.sp (Optional)
Mustard seeds - 1/2 t.sp
Urad dal - 1/2 t.sp
Channa dal - 1 t.sp
Cashews broken into pieces - 1 1/2 (Optional)
Oil / ghee - 5 tb.sp
Soda bicarb - 1 t.sp
Salt - 1 1/2 t.sp
Grated fresh coconut - 2 tb.sp (Optional)
Sour curd - 2 cup
Green Chillies - 10 (make a paste of it)


Choose as far as possible fine bulgur rava. But then any variety is ok, since you have to put in the mixer.

Dry roast the bulgur rava on a medium heat, till you get the aroma of the wheat. It comes slightly brownish. Let it cool. Then put it in the mixer and grind it, so that you get a texture like our semolina rava. Now you can store this as long as you want in an air-tight box.

When you want to make Rava Idlis take 2 full cups of this rava. Heat a pan with some oil. Add the seasoning i.e. mustard seeds, urad dal, channa dal, cashewnuts, curry leaves and fry till light brown. Remove from fire and add it to the bulgur rava.Pour remaining oil and mix lightly. Beat curds lightly, add rava mixture, salt, coriander, green chilli paste and coconut and mix gently. Keep aside for 10-15. If the batter is too dry add some more curds. DO NOT make the mixture too thin.When you put the batter in the moulds, it should hold without spreading fast. Steam in an idli cooker or a normal cooker without the whistle for about 10 minutes. Check by inserting a skewer.It should come out clean.

Serve hot with a chutney/sambhar. Select a chutney which is little spicy and not blunt. For example Tomato Chutney, Onion chutney, Garlic Chutney etc.

Normally when I cook idlis I also cook mini idlis for my children. So here is a snap of the mini bulgur rava idlis.

And this one is the Rava Idli garnished with Carrots

And this post is going to

WBB : "Grains in my breakfast" . WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen


To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .

Tuesday, September 23, 2008

Coconut Chocolate Cake

This was a cake which I learned from my neighbour last year. It is basically a small cake dipped in sweet chocolate frosting and coated with dried coconut.

To make Coconut Chocolate Cake, you start with a white cake that has been cut into squares. The squares of cake are chilled and then each square of cake is covered in a soft chocolate icing. Then roll each square of cake in unsweetened dessicated coconut.

Coconut Chocolate Cake


For the Cake
All-Purpose - 150 gm
Sugar - 100 gm
Soft Butter - 25 gm
Egg Yellow - 1
Honey - 1 Tb.sp
Milk - 1/4 cup
Backing Powder - 1 tb.sp

For the chocolate frosting
Butter - 100 gm
Sugar - 120 gm
Cocoa Powder - 2 tb.sp
Milk - 2 tb.sp

Unsweetened Dessicated Coconut - About 2 cups


In a large bowl sift together the flour, baking powder. Keep it aside.

In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yellow and beat well. Add the honey and beat until combined. Add the flour and the milk and whisk together well.

Select a small microwavable pan so that the cake rises little high. Grease it with some butter. Pour in the flour and microwave high for about 5 to 10 min (depending on your microwave). Check for the doneness of the cake with a skewer or a knife. It should come out clean.

Then remove the cake outside and let it cool. After it cools remove it from the pan and keep it covered inside the fridge.

Next day mix together all the ingredients given under Chocolate Frosting and microwave high for till the mixture becomes smooth and of pouring consistency (for about 1 min), stirring in between.
Cut the cakes into small square pieces and dip them in the frosting. Let the excess frosting drip off and then roll it over the dessicated coconut.

Keep it aside till it sets. Repeat this with the rest of the cake squares.
Store it in a air-tight box. Remains good for about a couple of weeks.
If the frosting becomes too thick to pour, simply place the bowl of frosting over a saucepan containing water and heat until it is of pouring consistency. You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.

This post is my entry to the event MEC : Chocolate hosted by Srivalli of Cooking 4 All Seasons.

Monday, September 22, 2008

Nut Chocolates

Everyone loves a good box of delicious chocolates with different surprise fillings, and everybody has their favourite filling. My son and daughter like nuts filled chocolate. So I tried to make it at home and it became a great hit with my children.
And it is a very simple recipe, needs very less ingredients and tastes great. Moreover you can make it in a jiffy. So then here goes the recipe :

Nut Chocolates


Milk Chocolate : 100 gms
Icing Sugar : 1 t.sp
Butter - 1 t.sp
Nuts of your choice - 1/2 cup (Walnuts, Cashewnuts, Hazelnuts, Almonds)
(I used a mixture of  Walnuts and raisins)


1) Spread the nuts in a microwavable plate and heat the nuts in microwave high for about 1 min.
2) Grate the chocolate, put it in a bowl and keep it in micro high for about 1 stirring once in between. Take it out immediately and add icing sugar, butter and the chopped nuts. And mix it well.
3) Pour the mixture in a greased Plate/Mould and refrigerate it for about 3 hours.

And this post is going to the event MEC : Chocolate  hosted by Srivalli of Cooking 4 All Seasons

Kavuni Arisi Payasam

Kavuni Arisi or Karuppu (Black) Rice is very famous in Tamil Nadu. It is very rich in Vitamin B. As far as I know this rice is available in TamilNadu, Pondicherry, Singapore and Malaysia. In Germany also it is available in the Indian Shops. Here I am posting a recipe of a Payasam made from this rice. This is a recipe from my mother. There is a blogspot in her name Visalakshi's Classic Chettinad Kitchen and the chettinad special recipes are in Tamil there.

Kavuni Arisi Payasam


Kavuni Arisi - 1 cup
Sugar - 1 cup
Almonds - 5
Cashew nuts - 5
Grated Coconut - 2 t.sp
Milk - 1 Glass

Grind the Kavuni Arisi and Almonds to a coarse mixture. Boil 2 glasses of water and then put in the rice mixture.  Once the rice is cooked add the sugar. And then the milk. Let the payasam boil for some time and then add Cashewnuts fried in little ghee. In the add grated coconut and serve.

This post is going to the event Festive Food Event - Onam hosted by Priyanka.

Saturday, September 20, 2008

Nutty Oats Bar

Oatmeal cookies are a proverbial favorite with both kids and adults. This sweet and buttery flavored Oatmeal Bar recipe is loaded with oats, which produces a crisp and chewy bar that you can also fill with chocolate chips (white or dark chocolate), dried fruits, and/or chopped nuts. 

I have used Almonds in my recipe. And so here goes the recipe .......

Nutty Oats Bar

Ingredients :

Soft Butter / Margarine - 150 gm
Brown Sugar - 150 gm
Bitter Almond Essence - 6-8 drops
Eggs - 2
Oats - 200 gm
Powdered Almonds - 150 gm
Backing Powder - 1 t.sp
Grated Lemon Zest - 1 tb.sp

Method :
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the Almond Essence. Add the eggs one by one. And beat to combine.

In a separate bowl, whisk together the Oats , Almond Powder, Baking powder, Lemon Zest. Add 3/4th of this mixture to the creamed mixture and beat until incorporated. Add the rest of the Oats mixture and incorporate it with your hands. Cover the dough with a foil and refigerate it for about an hour or over night.

Spread the dough on the lining sheet and back at 180° C for about 12 - 15 minutes.

After it is done, remove it out and cut it with knife when it is hot. Let it cool.

Nutty Oats Bars are ready. Preserve them in an air-tight box.

This post is off to "JFI – Whole Grains" event, hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .

Friday, September 19, 2008

Power Cereal

Power Cereal is an excellent breakfast for children. It fills up their tummy and gives them all the energy they need for the whole day ahead.

Power Cereal

Ingredients :
Rolled Oats - 1 cup
Sesame Seeds - 1 tbsp
Cornflakes - 1/2 cup
Brown sugar - 1/4 cup
Chopped nuts - 1/2 cup
Vegetable Oil - 2 tbsp
Vanilla Essence - 1/4 tsp
Salt - a pinch
Raisins - 2 tbsp

Method :

Mix the oats, sesame seeds, cornflakes, brown sugar and chopped nuts in a bowl.

Mix the oil, 1/4 cup of water, vanilla essence and salt. And whip it with a spoon or fork. Add to the above mixed ingredients.

Spread the mixture in a baking tray and bake at 160° C (320°F) for about 20 to 30 min, turning occasionally, until crisp and golden. Cool.

Add the raisins and store in an air-tight container. Serve with milk and fruits.

This is a recipe I got from one of the books of Tarla Dalal and just changed it a little to suit our taste.

This is my entry to

WBB : "Grains in my breakfast". WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen


To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .

Thursday, September 18, 2008

Beans Poriyal

Beans Poriyal is a side dish for rice in South India. Can be taken along with chapatis too.

Tasty and delicious Beans Poriyal

Ingredients :
Tender Beans - 1/4 Kg
Onion - 1
Oil for Sautéing
Salt to taste
Green Chilli - 2 or 3
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Grated Coconut - 1 1/2 tb.sp (optional)

1) Select very tender beans and wash them. Cut both the tips of the beans and remove naaru if any.

2) Chop the beans very finely. And dice the onions and green chillies.

3) Cook the beans in a pressure cooker with some salt.
Heat 1 t.sp oil in a pan and sauté the beans for 2 or 3 minutes. Add some water, salt and sugar to it and cook till it is done. Strain it in a colander after it is done.
4) Heat some oil in a pan and pop the mustard seeds and urad dal when it is hot.

5) Add the onions and green chillies and sauté till the onion becomes translucent. Put some salt.

6) Add the cooked beans and sauté for some more time.

7) Strew the grated coconut and mix it a little. Remove from fire. Serve with hot rice and sambhar.

Submitting this post to FIC - Green event hosted by Sunshinemom of TongueTicklers

Wednesday, September 17, 2008

Omelet Dosa

Omelet dosa is my husband's favourite item. Infact he is the one who tought me how to make it. Very Easy, tasty and quick. So here goes the recipe ...

Omelet Dosa

Ingredients :
Dosa Maavu(Aatta) - 1 cup
Egg - 1
Salt and Black Pepper Powder - to taste

Heat a non-stick pan. Beat the egg a little and keep it aside. Pour the Dosa batter and spread so as not to make very thin dosa. And then before the dosa gets cooked too much pour the beaten egg over the dosa and spread it. Sprinkle salt and pepper. Keep the dosa pan covered till the Omelet Dosa gets cooked. Turn it on the other side if needed. Serve it hot with chutney.

Simple isn't it.

Submitting this post to '101 recipe series #1:Omelet' hosted by Sangeeth of Art of Cooking Indian Food

Tuesday, September 16, 2008

Nutrition Powered Oats Dosa

Nutrition Powered Oats Dosa

Oats Dosa is very healthy, filling and tasty. Since it can be made in a jiffy, it is good for early morning breakfast or for lazy evening dinner. Moreover it is very easy to make. It is made with very commonly available ingredients and does not need any soaking, fermenting or grinding time. And here is the recipe for the quick and tasty Nutrition Powered Oats Dosa.

Ingredients :

Oats - 1 cup
Rawa (Sooji) -1/4 cup
Gram Flour - 1/4 cup
Sour Curd - 2 cup
Onion - 2
Green Chillies - 4
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste

Method :
  1. Chop the onions and green chillies finely.
  2. Dry grind the Oats in a mixer to make a fine powder of it.
  3. Then mix the oats flour, rawa, gram flour,chopped onion and green chillies, salt, powdered black Pepper and Cumin Seeds.
  4. Heat a tava and grease it lightly with oil.
  5. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on both the sides. Pour a little oil along the edges while cooking.
  6. Repeat with the remaining batter.
  7. Serve hot with onion chutney/sambhar.
Since I didn't have rawa I had added corn rava (cornmeal) to this recipe. And it came out very nice.

This goes to

WBB : "Grains in my breakfast". WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen
To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .

Monday, September 15, 2008

Yummy Kutty Potatoes

Yummy Kutty Potatoes

Ingredients :
Medium sized potatos - 4-5
Garlic Flakes - 8 - 10
sambar powder - 1 tbl.sp or chilli powder - 2 t.sp
Salt to taste

Method :Cut garlic and potatoes into small cubes. In a pan, heat some oil, add the garlic. After the garlic is cooked a little add the diced potatoes. Let the potatoes cook a little. Then add sambar powder/chilli powder and salt and saute till it is done. See to it that the potatoes do not stick to the bottom of the vessel.

Vegetable Fried Rice - Using Coconut Milk

Vegetable Fried Rice

It is very easy to make this rice and tastes great.

2 cups Long Grained Rice (Basmati)
½ cup French beans, cut diagonally into thin strips
½ cup Cauliflower, chopped into small pieces
½ cup carrots, cut into long thin strips
½ cup capsicum, cut into long thin strips
1 cup spring onion whites, cut into long thin strips
1 teaspoon soya sauce
1 cup spring onion greens, chopped
3 Green Chillies, slit
a pinch Ajinomoto powder (optional)
1 cup Thick Coconut Milk
1 tablespoon oil
salt and white pepper to taste

Mix coconut milk with water, so that the mixture is in ratio of 2:1 with rice. Add some salt and 1 teaspoon oil to the rice. Cook the rice until just done, and immediately spread on a plate to cool.
Heat oil in a wok and when hot, drop the onion in.

When the onion is translucent, start adding the vegetables. Put in the hardest vegetables first, followed by the lighter ones by turn, after about half a minute of stirring for eg., carrots will go in first, followed by cauliflower, beans and then capsicum. Add salt, white pepper and Ajinomotto.

Once the vegetables are half cooked, add the soy sauce.

Add the rice and stir so that the colour is well absorbed. Add more soy sauce if needed.

Add salt to taste, and serve hot.

Friday, September 12, 2008

Refreshing Gooseberry Squash

Gooseberries have high nutritional value and medicinal value. They are instant energy boosters. They contain vitamins A and C and potassium, and are a good source of fibre. I remember when I was young we had a gooseberry tree at my grandfather's house. And every year whenever I visited him, I and my brother used to just pluck the small goosberries (arai nellikkai) from the trees and eat it raw. Arai Nellikkai tastes sweeter then the big ones.

I am posting a Recipe of Gooseberry Juice which I used to prepare and keep it in my fridge during the very hot summer season. Whenever we come back to our house from a very hot summer afternoon we all used to have 1 cup of this juice and it gives instant energy.

Refreshing Gooseberry Squash


Big Gooseberries - 5-6
Sugar - 1/2 kg
Water - 1 1/2 cup
Preservative K.M.S - 1/8 tsp

Method :

Select big juicy Gooseberries. Wash them, peel the skin and cut it into pieces. Blend it in a liquidiser using little water. And strain it using very thin strainer.

In the meantime you can make the sugar syrup.Bring sugar and water to boil. Simmer to make a sticky syrup, which is not one thread. Remove from fire and let it cool down.

After the sugar syrup cools down strain it. Add juice and stir till well blended. Add dissolved KMS .

Pour into sterilised bottles, seal. Refrigerate opened bottle.

When required:
Mix 1/4th cup of squash and 3/4th cup of water. Add icecubes. Stir and serve chilled.

For Diabetic Patients : Take the juice fresh without adding sugar. Add little salt.
Submitting this to AFAM - A Fruit A Month was intiated by Maheswari , event hosted by Illatharasi

Thursday, September 11, 2008

Zucchini Omlet

Zuchhini Omlet is my four year old Son's favourite dish. And it is very easy to make.

Zucchini - 500 gm
Egg - 2 - 3
All Purpose Flour - 4 Tbsp
Black Pepper Powder - To Taste
Salt - To Taste
Butter / Oil
Scrape the zucchinis in a big scraper. Add salt, mix it and leave it closed for about 5 to 10 minutes. Now drain of the excess water and add rest of the ingredients. Mix them a little. Heat a pan and smear it with butter.
Pour the mixture on the hot pan with a ladle and spread it a little. Cook till it is done a little and then turn the side.

Serve hot.
Submitting this post to '101 recipe series #1:Omelet' event hosted by Sangeeth of Art of Cooking Indian Food


Sheermal or Shirmal is a saffron-flavored slightly sweet traditional leavened flatbread that is found in various countries on the Asian sub...