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Wednesday, February 9, 2011


Broccoli Dhal Fry is a simple dish that goes well with Steamed rice and a Simple roti . This is a vegan recipe and a  Mild dhal made with Broccoli . Here , in this recipe the Broccoli is cooked with few mild spices and added with the cooked lentils to make this yummy Dhal . Off to today's post Broccoli dhal Recipe .



 To pressure cook :

  • Toor Dhal , Lentils - 1 cup 
  • Tomato - 1 number , diced
  • Green Chilli - 2 numbers , Slit
  • Turmeric Powder - 1/2 tea spoon
  • Hing , Asafoetida- 1 pinch 

  To Temper :

  • Oil - 1 tea spoon
  • Mustard seeds - 1 tea spoon
  • Urad dhal - 1 tea spoon
  • Whole red chilli - 2 numbers
  • Onion - 1 number , chopped
  • Broccoli florets - Few florets ( Around 10 - 12 florets )
  • Salt - To taste 

Broccoli dhal Fry , Broccoli Kootu , Broccoli Recipes

Check out the Broccoli Recipes in my blog below .

So now off to Today's Post Broccoli Dhal Fry .

 Check out all the Dhal recipes in my blog by clicking here .


  • In a pressure cooker add the washed Lentils  (dal ) Turmeric powder ,chopped tomatoes,  green chilli, water and pressure cook it for 10 minutes. Mash Them well . 
  • In a Kadai, heat oil add the mustard seeds and allow it to pop , add urad dal , chopped onions and slit red chilli,and saute till the onion become soft .

  • Now add the broccoli florets and stir and cook broccoli . The Broccoli should be crunchy . Do not overcook Broccoli .

  • Now add the Cooked dhal to the broccoli . Add some salt and mix .Add water if needed to a desired consistancy .
  •  Cook for few more minutes for One or two minutes . and switch off .
  •  Yummy Broccoli Dal is ready to serve . 
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Keerai Masiyal ( Kadayal ) | Pureed Spinach Dip | Spinach recipes

Spinach cooked , pureeed and tempered with spices
Spinach Curry / Palak Keerai Masiyal ( Kadayal ) / Pureed Spinach Dip


  • Spinach / palak - 1/2 bunch, chopped (I used frozen Spinach )
  • Green chilli - 1 no
  • Garlic  - 2 pods
  • Tomato - 1 no small size , chopped
  • Onion - 1 no small size , chopped


  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal  - 1/2 tsp
  • Red chilli - 1 nos
  • Cumin Seeds - 1/2 tsp


In a shallow pan add the cut greens,onions, tomatoes , garlic, green chilli , sprinkle little water and cook for 5 minutes .

Add these contents to the mixer without adding water and make a paste.

Heat oil in a kadai, add mustard seeds, urad dal , cumin seeds  and slit red chilli and transfer these contents to the ground Greens mixture.

Serve hot with Steamed rice and rotis .

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Potato Bajji | Potato Fritters | உருளைக்கிழங்கு பஜ்ஜி

Potato Bajji  | Potato Fritters | உருளைக்கிழங்கு பஜ்ஜி
Potato Bajji / Potato Fritters / உருளைக்கிழங்கு பஜ்ஜி

Ingredients :

  • Gram Flour ( Kadalai Maavu / Channa dhal flour ) - 1 cup
  • Rice flour - 2 tsp
  • Hing - 1 pinch
  • red chiili powder - 1/2 tsp
  • Salt - to taste
  • Oil - for frying
  • Potato - 1 no , Sliced ( Put them in water once sliced so that they don't turn brown )
Aloo Bajji


In a mixing bowl , add the gram flour , rice flour , salt , hing , red chilli powder and mix .

Add some water and mix it to a dosa batter  ( Not too thick and not too watery )  consistency .

Drop the sliced potatoes  in to the batter and coat it well with the batter .

Heat oil in a shallow frying pan and drop the batter coated potatoes in oil , and deep fry till they turn golden brown in color.

Serve hot with sauce or any chutney . Enjoy these fritters with a cup of chai .

My Kids love these fritters .

Wednesday, February 2, 2011

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle


Lemons- 7 nos
Green chilies- 15 nos
Mustard seeds - 8 tsp
Fenugreek -4 tsp
Cooking oil – 1 cup
Red chili powder 3 tbsp
Turmeric powder 1 tbsp
Salt- To taste
Red chilli's-10 nos, split in to two


Wash and dry lemon and green chilies separately.
Cut lemon in to quarters and green chilies into small pieces.
Squeeze 1 lemon and make a juice .
Add salt and squeezed lemon juice to lemon and green chilies and keep it in a glass bowl for a week.Each day in the morning give a stir and set aside for a week.
In a pan,Heat oil ,add the mustard seeds and allow it to pop,add the fenugreek seeds, and slit red chilli's and transfer the contents from the glass bowl ,add chilli powder and turmeric powder and cook till the lemon becomes soft.
Take a clean jar fill it up with the above pickle.
Store it in a clean and dry place.
It can be refrigerated and used fr 6 months.
Pickle is ready to eat .
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