GOTHUMAI(WHEAT) ADHIRASAM

            Hi!!!!Today i come with one easy and delicious sweet.We are all know making adhirasam is some more difficult.
But today i will share you to make easy Gothumai(wheat) adhirasam in 10 mins.
Lets see what are all the ingredients and procedure for making this delicious south indian sweet.

INGREDIENTS:

• Wheat flour - 1 cup
• Jaggery powder - 1 cup
• Semolina - 2 table spoon
• cardamon powder - 1/2 teaspoon
• White sesame - 1 teaspoon
• Ghee - 50g
• Oil

METHOD:

1. Add wheat flour,semolina,cardamon powder,white sesame and ghee in a mixing bowl.
2. Mix it well
3. Heat the pan add 1 cup of jaggery and add little amount of water to dissolve jaggery(don't make jeera just disolve the jaggery)
4. After that add the dissolved jaggery in the mixing bowl and mix all together and make a dough for Adhirasam.
5. After making dough spread a ghee in your hand and make a palms size circle using dough.
6. Finally heat the oil in the pan for deep fry and deep for our Adhirasam.

HINT:

1. Don't use salt already jaggery have salt.

   

   GOTHUMAI ADHIRASAM

2. you can use any amount of jaggery as per your taste.

Now our adhirasam is ready...Try this and let me know in comments how it turn out for you..
Serve it hot...!!!

ALOO KACHORI

Hi friends..!!
        Today i come up with one famous Indian chaat item KACHORI...
i will share one easy and tasty way of kachori making.Let's see.

INGREDIENT:

FOR DOUGH:

• Maida - 1 cup
• Cumin seeds - 1 tsp(optional)
• Milk - 1/4 cup
• Sugar - 1 tbsp
• Oil 
• Salt

FOR FILLING:

• Boiled Potato - 3
• Onions(large) - 1
• Ginger garlic paste - 1 tbsp
• Red chili powder - 1 tbsp
• Garam masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala - 1 tsp
• Asafoetida - 2 pinch
• Lemon juice - 1 tbsp
• Salt

METHOD:

1. First make the dough by adding maida,sugar,salt,milk,oil and water.
2. Rest it for 1 hour.
3. Now heat the pan with some oil and add cumin seeds.
4. Add the finely chopped onions and saute it until it became golden.
5. Now add ginger garlic paste and fry it to remove raw smell.
6. Mashed the boiled potatoes and add it in pan.
7. Now add all the masalas, asafoetida,lemon juice and salt to taste.
8. Mix all together and cook for 5 mins in medium flame.
9. Our filling is ready. 

KACHORIES:

1. Now make the rotis using our dough and filled our potato filling.
2. Heat the oil in the pan for deep fry and fry our kachories.

Our super duper chaat is ready now.
Serve with chaat chutney(click) , onions, sev and lemon!!

CHAAT CHUTNEY

                   Hi foodies!!! We are all loving to eat chaat items right??? Yes...i heard your voices...
The main thing that enhanced the taste of our chaat items is mainly chaat chutney - "sweet chutney" and "green chutney".
 Today i will share easy way to prepare both chutney.First we start with sweet.

SWEET CHUTNEY:

INGREDIENTS:

• Dates - 1 cup(seedless)
• Jaggery powder - 1/2 cup
• Garam masala - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• lemon juice - 1 tbsp
• Asafoetida powder - 2 pinch
• Salt to taste

METHOD:

1. First soaked the dates for 1 hour.
2. Then add the soaked dates,jagerry powder and salt in the cooker and cook it for 3 whistle.
3. After that replace the cooked dates in the grinder(mixer) and add all the masalas given above and add lemon juice.
4. Grind it into fine paste.
5. Our sweet chutney is ready.

GREEN CHUTNEY:

INGREDIENTS:

• Coriander leaves - 1 cup
• Mint leaves - 1/2 cup
• Curry leaves - 10
• Cumin seeds - tsp
• Ginger - 1 inch
• Garlic - 5 cloves
• Green chili - 4
• Ground nut - 1/2 cup
• Sugar - 1 tbsp
• Asafoetida - 2 pinch
• Salt to taste

METHOD:

1. Add all the ingredients in the grinder(mixer).
2. Add some water and grind it well.
3. Replace it into bowl.Our spicy green chutney ready.

Hope you all tried these chutney and let me know in comments!!!

SHREDDED CHICKEN

               Hi!!Today i come back with one different type of chicken recipe.Some time we get bored with normal chicken gravy or fries.Try out this today you just love it.

INGREDIENT:

• Chicken - 1/2 kg
• Onion(large) - 3
• Green chili - 2 
• Tomato - 3
• Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1 tsp
• Ginger  garlic paste - 1 tbp
• Curry leaves - 10
• Egg - 2
• Salt to taste
• Oil

METHOD:

1. Cook the chicken by adding chili powder,turmeric powder,ginger garlic paste and salt.
2. Shred the cooked chicken.
3. Heat the pan with oil and fry the fennel seeds,cinnamon for 1 min.
4. Saute the finely chopped onions,green chili and curry leaves.
5. Add ginger garlic paste cook it to remove raw smell.
6. Add finely chopped tomato and cook it for 5 mins.
7. Add Chili powder,Garam masala ,turmeric powder,salt and  1 cup of (chicken stock or water). .
8. Add the shredded chicken mix all together.
9. Move the chicken to one side of the pan and break the two eggs in the space.(adding eggs is optional)
10. Cook the eggs well and mix it with chicken.
11. Mix it well,the final texture is like podimas(shredded).Yes..our chicken is now ready to taste.

   SERVE IT HOT!!!

DRY FISH SAMBAL

Hi friends!!!Today we going to make one delicious gravy type recipe!!

This one is very easy and quick to make recipe.

you can make this gravy using potatoes,eggs,fish,prawn and dry fish.Today i will show you how to make DRY FISH SAMBAL.

INGREDIENTS:(Cup - 200ml)

• Oil - 1 cup
• Dry fish(you can use any fish today i will use "TURBOT") - 5 pieces
• Onions(shallots) - 1 cup
• Tomato - 5
• Coconut - 1/2 cup(you can also make without coconut)
• Ginger paste- 1 tbsp
• Red chili powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Salt to taste

METHOD:

1. Heat 2 tbsp oil in the pan.
2. Add the turbot and fry it(make it golden)
3. Add finely chopped shallots (you can also add garlic) and 1 tsp of salt,cook it until it turn brown.(adding salt while cooking onions will help the  onions to fry fast)
4. Grind the tomato,coconut and ginger paste and add the paste to the pan.
5. Add the chili powder and turmeric powder and salt mix it well.
6. Add oil if necessary.
7. Cook the gravy in low to medium flame for 15 to 20 minutes.
8. The gravy starting to separate from oil.
9. On this stage turn off the stove.

HINT: Already dry fish have salt so use salt as per your taste.

OUR SAMBAL IS READY !SERVE IT WITH HOT  RICE AND BOILED EGG!!

BREAD BAJJI

Hi friends!!!!

   Today we going to see one kind of snack item "BREAD BAJJI". A perfect evening time snacks.

I get this evening time recipe from my Dad.            

INGREDIENTS:

FOR COATING:

• Besan powder - 1cup
• Baking soda - 1 tsp
• Red chili powder - 1 1/2 tsp
• Asafoetida - 3 pinch
• Salt (for taste)
• Oil for deep fry

FOR FILLING:

• White bread - 1 pocket
• Boiled potatoes - 3
• Boiled carrot - 1
• Boiled peas - 100 grams
• Onions(large) - 2
• Ginger  Garlic paste - 1 tbsp
• Mustard seeds - 1/2 tsp
• Garam masala - 1 tsp
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala - 1 tsp
• Oil - 2 tbsp
• Salt to taste
• Coriander leaves

METHOD:

FOR FILLINGS:

1. Heat the oil in the pan,add Mustard seeds wait until it crack.
2. Add onions and stir it until it became translucent.
3. Add ginger garlic paste cook it to remove raw smell.
4. Mashed the boiled vegetables and add it in the pan.(you can add any type of filling you like even non veg also)
5. Add all the masalas and salt to taste , cook it for few minutes.
6. Finally add the coriander leave.
7. Now our filling is ready.

TO MAKE BAJJI:

1. Heat the pan and add the oil for deep fry.
2. Make the batter by using all the coating ingredients given above.
3. Cut the bread diagonally fill the vegetable masala inside the bread(make it like sandwich)
4. Dip the vegetable filled bread in our batter and deep fry it.
5. Finally our bajji is ready.

SERVE IT HOT WITH KETCHUP OR WITH COCONUT CHUTNEY👍🍔

GULAB JAMUN HALWA

Hi guys!!!
    Today we see one easy Halwa recipe.Every one love Gulab Jamun. We never get  bored on eating it.But today we made one fusion with gulab jamun mix.Lets see...

INGREDIENTS:

• Gulab Jamun Mix - 1 Pocket
• Cashew nut powder - 5 tbsp
• Milk - 1 bowl(250 ml)
• Sugar and cardamon powder(as per your taste)
• Salt - a pinch
• Ghee - 50 g

METHOD:

1. Heat the pan with some ghee and add milk to it  stir it well.
2. Add a pinch of salt and gulab jamun mix, mix it well.
3. Add cashew powder(you can add almonds powder too) and add extra ghee to it.
4. Mix again.
5. Add sugar and cardamon powder as per your taste and mix well.
6. Cook it until became non sticky.
7. Now our delicious halwa is ready.
8. Serve it hot.

PAN CHICKEN

INGREDIENTS:

• Chicken thigh - 2
• Lemon - 1
• Curd - 1/2 cup
• Onion - 2 
• Ginger
• Garlic
• Green chili - 2
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 2 tsp
• Garam masala - 1 tsp
• Coriander powder - 1 tsp
• Mint leave
• Coriander leave
• Ghee 
• Salt

METHOD:

1. To marinate the chicken,make some slits o it.
2. Add salt,lemon juice,curd to chicken piece.
3. Mix everything together and rub the marinate well.
4. Heat the pan with some ghee add onion,ginger,garlic,green chili,cumin seeds,fennel seeds,turmeric powder,chili powder,coriander powder,garam masala and mix well.
5. Saute them for 2 mins ad turn off the stove and let the mixture cool.
6. Grid the mixture to a coarse paste.
7. Add the grouded masala to a chicke piece.
8. To this add chopped mint and coriander leaves. 
9. Mix well ad rub the marinate onto the chicken pieces evenly and marinate the chicken for 2 hours.
10. Heat a pan with ghee and place the marinated chicken onto the pan,close and cook for about 10 mins on one side.
11. Now,flip the chicken to the another side and cook it for 10mins.
12. After 10mins,flip the chicken pieces finally to get beautiful brown color.
13. Turn off the stove and serve it hot.

SERVE IT AS MAIN DISH WITH ANY DIPS OR SERVE IT AS YOUR SIDE DISH.

UDUPI VEGETABLE BIRYANI

Hi Friends!!!Every one love biryani...most of us don`t like vegetable biryani...but today i share a delicious veg biryani with you all.
   Most of us know...biryanis are from Arabians..They use biryani in war time for soldiers.
   Now we enter into our delicious recipe.

INGREDIENTS:

• Basmati Rice
• Oil
• Ghee
• Bay (biryani) leaf - 2
• Cloves - 2
• Cinnamon - 1 inch
• Cardamon - 4
• Cashew nuts - 5
• Ginger garlic paste
• Onion(big) - 4
• Tomato - 3
• Carrot - 1
• Beans - 5
• Cauliflower - 1/2 bowl
• Peas - 1/2 bowl
• Red chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Biryani masala - 1 tsp
• Garam masala - 1 tsp
• Yogurt - 4 tbsp
• Coriander leave 
• Mint leaves
• Salt to taste

METHOD:

1. Rinse the rice and sink it for 15 mins.
2. Heat the oil and deep fry the onions after that remove in plate.
3. Fry the fresh vegetables in the oil and replace it in plate.
4. Heat the oil in the pan then add cinnamon,cardamon,cashew nut,cloves and fry it for 1 min.
5. Then add onions,fry it until became translucent.(add salt)
6. Add ginger garlic paste fry it to remove raw smell.
7. Add mint leaves and tomato cook it for 5mins.
8. Add yogurt and mix it.
9. Add all the masalas and Add fried vegetables and mix it well.
10. Then form the layer by brown onions and coriander leaves.
11. The add the rice.
12. Add 1 1/2 cup of water.
13. Add salt to taste.

PRAWN CURRY

         Hi!!!Everyone love to eat...most of us love to eat sea foods.
One of the main sea food recipe is prawn....Today we going to make one simple Andhra style prawn curry.
Everybody make foods in their own style with their local traditional ingredient.Now we see o of the kind.

INGREDIENT:

• Prawn
• Onion
• Green Chili
• Tomato
• Ginger Garlic paste
• Turmeric powder
• Garam masala
• Red chili powder
• Coriander powder
• Curry leaves
• Coriander leaves
• Coconut powder
• Oil
• Salt to taste

METHOD:

1. Heat the oil in the pan.
2. Add cleaned prawns and turmeric powder and fry it until prawns cook and add little amount of salt with it.
3. After that replaced the prawns in a bowl.
4. Now add oil in the pan.
5. Add onions,fry it until it became translucent.
6.  Add green chili and ginger garlic paste and fry to remove the raw smell.
7. Now add tomato and cook it for 3 mins.
8. Add Garam Masala 1 tsp,red chili powder 1 tsp,coriander powder 1 tsp and cook it well.
9. Then add the fried prawns and add 1 cup of water(250 ml)
10. Cook it for 10 mins or until the prawn cook(don't over cook the prawn)
11. After that add coconut powder,curry leaves ad coriander powder.
12. Serve it hot.

You can serve this spicy prawn curry with rotis,parathas,rice

Steamed momos with hot chutney

            Hi friends...!!i am back to see you all again...☺with one amazing Asian recipe...yes!!!all our love"momos" 
  There are many types of momos in the world...like boiled,fried and steamed.And they are differentiated by stuffing like chicken momos,vegetable momos,mushroom momos etc...,,Today we try very basic raw vegetable momos with hot chutney.

MOMOS:

INGREDIENT:

For Dough:

•  Maida – 2 cups
•  Oil – 1 tsp
•  Salt – 1/2 tsp

For Filling:

•  Onions, chopped – 1 medium
•  Ginger garlic paste – 1 tbsp
•  Carrots, grated – 1 cup
•  Cabbage, grated
•  Bell pepper, chopped – 5 tbsp
•  Spring onions – 2 tbsp + 1 tbsp
•  Chilies, chopped – 1 tbsp or as per taste
•  Soy sauce – 1 tsp
•  Salt to taste
•  Black pepper – 1 tsp
•  Oil – 1 tbsp

METHOD:

FOR DOUGH:

1. Combine all-purpose flour, salt, and oil in a mixing bowl. Mix well.
2.  Add milk and mix well again.(OPTIONAL)
3.  Now add enough water to make a smooth dough, just like the chapati dough.
4.  Cover it and let it rest for 30 minutes.

FOR FILLING:

1.  Heat oil in a pan.
2.  Add the chopped onions and saute for 2 minutes.
3.  Now add ginger garlic paste and stir well.
4.  Now add grated carrots, grated cabbage, chopped bell pepper, and 2 tbsp sliced spring onions greens.
5.  Stir well and cook on high heat for 3 mins.
6.  Turn off the heat, and add the soy sauce, salt, black pepper, and 1 tbsp spring onions greens.
7.  Let it cool.

FOR DUMPLINGS:

1. Many experienced chef provided the video about how to make the super perfect dumplings . I will attached the link with this. How to wrap dumpling in easy way
2. After making dumplings fill it with our mix.
3. And placed it in steamer for 10mins.
4. Serve with our spicy momos chutney.

SPICY MOMOS CHUTNEY:

INGREDIENT:

•  Tomato – 4 medium

•  Dried Red chilies – 8-10 

•  Garlic 3-4

•  Ginger – 1 inch piece

•  Soy sauce – 1/4 tsp

•  Vinegar – 1 tbsp

•  Sugar – 2 tsp

•  Salt to taste

METHOD:

1. Add tomatoes and red chilies to the hot water and boil on high for 5-6 minutes or until tomatoes skin start to peel off.
2. Turn off the heat.
3.  Let it cool down.
4.  Remove the tomato skin and drain the excess water.
5.  Transfer peeled tomatoes, cooked dried red chilies, salt, sugar, ground black pepper, ginger, garlic, and vinegar.
6.  Blend to make a smooth puree.
7.  Serve with momos.

Hope you love this recipe

just try and enjoy!!!!

FISH CUTLET

Hi!!!!
    Cutlets in Indian cuisine are very popular.we usually and mostly make veg cutlets with our meal.Today we  going to try one different type of cutlet....yes!! FISH CUTLET
        Fish cutlets are very popular and common in Sri Lankan recipes.Today we do some twist in the traditional Lankan fish cutlet.

INGREDIENT:

• Fish(any kind of fish) - 100 gram
• Water
• Salt
• Pepper powder
• Garam Masala
• Garlic
• Ginger
• Green chili
• Onion
• Oil
• Red chili powder
• Potatoes(cooked and mashed)
• Egg
• bread crumbs
• Coriander leaves

METHOD:

1. First cook the fish with little water,add salt,pepper powder and garam masala.
2. After the fish is done mashed the fish and rest aside.
3. Now add oil in the pan.
4. Saute the finely chopped garlic,ginger,chili and onion till it became translucent.
5. Now add the mashed potatoes and fish. 
6. And add some salt,pepper powder,garam masala and red chili powder(accordingly)
7. Cook it for some min and rest it aside to cool.
8. Then make mix into cutlet shape.
9. Now heat the pan with oil for deep fry. 
10. Dip the cutlet in egg and bread crumbs.
11. And deep fry it till it turn golden brown.

Friends!!!just give a try to this delicious crunchy and soft Sri Lankan fish cutlet.and let me know in the comment,How it turn out for you👍

CABBAGE MANCHURIAN

Hi friends!!!
       Today i tried one kind of Chinese recipe"cabbage Manchurian".That was so yummy....!
So am eagerly waiting to share the recipe with you...💪

INGREDIENT:

For Manchurian balls:

• Grated cabbage - 150 grams
• Grated carrot - 70 grams
• Ginger garlic paste -1/2 tsp
• Salt
• All purpose flour (maida)
• Corn flour - 2 tbs
• Oil(for deep fry)
• Water - 2 tbs

For gravy:

• Oil
• Garlic - 2 tsp(finely chopped)
• Spring onions - 2 tsp(finely chopped)
• Green chili -1(finely chopped)
• Capsicum(cut into cubes)
• Soy sauce - 2 tbs
• Tomato sauce - 2 tbs
• Vinegar -1 tbs
• Red chili sauce - 1 tbs
• Pepper powder - 1/4 tsp
• Salt (for taste)

METHOD:

For Manchurian:

1. In a mixing bowl,add all the ingredients and mix it well.
2. Take some mixture into the hands and shape it into a lemon sized ball.
3. Heat oil in the pan for deep fry, and deep fry it until it turn golden brown.
4. After that replace it in kitchen tissue

For Gravy:

1. Heat some 2 to 3 tbs of oil in the gravy pan.
2. Add 2 tsp of finely chopped garlic and spring onion and stir it well  till it became translucent.
3. Then add 1 finely chopped green chili and stir it well.
4. Add capsicum and saute it for 5 mins.
5. Add 1 tbs of red chili sauce,vinegar,2 tbs of soy sauce and tomato sauce.Mix it well.
6. Add salt for taste and black pepper powder and mix it again.
7. Now add fried Manchurian balls and mix it well.
8. Cook for 5 mins.
9. Serve it hot.

LADIES FINGER KURKURE

       
           

               Hi!!! Today we see different recipe in ladies finger.We know well about our traditional vendaikkai(Ladies finger) recipes.Now we going to see kurkure in ladies finger.
It is very easy and quick evening time snack.

INGREDIENT:

• Ladies finger - 10
• Gram flour(Besan) - 2 tbs
• Rice flour - 1 tbs
• Corn flour - 1 tbs
• Chilli powder 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala(if you need) -1/2 tsp
• Cumin powder - 1 tsp
• Salt for taste
• Oil for deep fry

METHOD:

1. Cut the ladies finger for 2 inches and remove the seeds.
2. Add gram flour,rice flour,corn flour,chilli powder,cumin powder,turmeric powder,chaat masala and salt with the ladies finger and mix it lightly.
3. Rest it for 15 to 30 mins.
4. Heat the oil in the kadai for deep fry.
5. Deep fry the ladies finger over medium heat till it turn golden brown.
6. Replace it in a tissue paper for remove excess oil. 
7. Serve immediately. 

      Enjoy them hot and crisp as a snack or as a side dish with your meal.

VAAZHAIPOO(banana flower) VADAI

        Vazhaipoo vadai is a famous south indian recipe.These are very crispy outside and very soft inside.Today we going to see how to prepare this vada in easy way.We think it is too difficult to prepare and take too much time.But we don't want too much ingredient and max 20 mins is enough to prepare this delicious vazhaipoo vadai.

INGREDIENTS:

• Vazhaipoo(banana flower) - 1 cup
• Chana dal(bengal gram) - 1/2 cup
• Onion(finely chopped) - 1/3 cup
• fennel seeds - 1/2 tsp
• dry chilli - 3 to 4
• garlic(finely chopped) - 1 tsp
• ginger(if u need) - 1 tsp
• curry leaves(finely chopped)
• salt
• oil

          Rinse the dal and soak it for 2hours.

METHOD:

1. Add the chana dal and dried chilli in the grinder jar and grind it into  semi fine paste. 
2. Add the paste into the mixing bowl.
3. Add finely chopped vazhaipoo,onion,curry leaves,garlic and ginger.
4. Add fennel seeds and salt to taste.
5. Mix it well.
6. Shape it like vadas.
7. Heat the oil in pan for deep fry.
8. Fry it on medium flame till the vadas became crispy and golden.
9. Once it turn golden remove it from oil and fry remaining vadas.
10. Our delicious vazhaipoo vada is ready serve it with coconut chutney.

PANEER TIKKA

             

            Hi!! Today we going to prepare "paneer tikka on tawa".
Not every one have oven so we see how to prepare tikka in tawa.
And thank you for all your supports!!!












INGREDIENTS:

Main ingredients:

• Paneer
• One large capsicum
• One large sized onion
• Use tomato if u like

Ingredient for marinade:

• Yogurt
• Kashmiri chilli powder
• Chaat masala(if u need)
• Turmeric powder
• Ginger garlic paste
• Oil
• Lemon
• Salt to taste

METHOD:

1. Cut the paneer into thick dices,also cut the capsicums and onions into quarters.
2. In a bowl add curd,red chilli powder,chaat masala,salt,oil,turmeric powder,ginger garlic paste and lemon juice.
3. Add the slices of onions,capsicum,paneer into marination paste and leave it aside for 15 min.
4. Place the paneer and veggies into the stick.
5. Heat some oil and place the paneer tikka sticks ad keep turning them until they cook from all sides
6. Now paneer tikka is ready,served the dish and garnished with mint leaves or coriander leaves.  

KAARA KUZHIPANIYARAM

                
                       Kuzhi Paniyaram is a famous recipe from the chettinad region that is eaten either for breakfast or as evening tiffin along with various chutneys and sambar.  This one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil.we can use up any left over idli/dosa batter without wasting it.
And from my thought i like to use gingelly oil then any other that is healthy too..


                       

 INGREDIENTS:
     
     

• Idli / Dosa Batter – 1 cup
• Sambar onions (Shallots) – 15
• Fresh grated coconut – 2 tbsp
• Green chili – 2
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Asafetida – some 2 or 3 pinch
• Curry leaves – 1 sprig
• Salt – to taste
• Oil – 4 tsp

PREPARATION:

1. Heat the pan with oil.And add mustard seeds wait untill it crack.
2. Add the urad dall.
3. Add finely chopped onions,curry leaves and green chilli cook till onion turn translucent.
4. Let it cool down little.
5. Add the mix with your batter.your final mix is ready.
6. Heat kuzhi paniyaram pan and add few drops of oil to each indent. Fill the indents with batter till they are half full and cook over low flame for 2 to 3 mins.Gently turn each kuzhi paniyaram in their moulds and let the other side cook as well for 1 to 2 mins.
7. Transfer the cooked paniyarams to the plate and repeat the batter is used up.

  SERVE IT WITH COCONUT CHUTNEY.