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Nellai’s Poori Khizhangu | Poori Masaal

#Comfortfood #Nellaicuisine

Poori Khizhangu‘ is a magical combination that instantly satisfies our taste buds. For us, it’s one of our comfort foods. It fills our tummy and soul alike. Though, there are many versions of this delectable recipe popular across India, each one is unique in its own way. One such kind is Nellai’s Poori Khizhangu.

It is one of the most sought-after breakfast menus in eateries and households in Nellai district, Tamilnadu. Silky soft pooris are served with Urulai Khizhangu (potato) side dish called ‘Masaal’ which is super delicious and rich in flavour.

How to make Nellai’s Poori Khizhangu?

The localites say, the secret ingredient of this recipe is ‘Tamirabarani’s water’, a perennial river that is the lifeline of the Nellai district. This may be true because whenever we had a chance to relish their local food, it was absolutely appetizing, scrumptious and out-of-the-world dishes that are prepared using simple, locally grown ingredients.

For over many years, I have tried replicating Nellai’s poori khizhangu recipe that I have relished many times in my native place, Kallidai Kurichi in Nellai district. Poori came out perfect in one or two trials, but I couldn’t
get the exact taste of the Khizhangu like the original one. After many try-outs, l understood the proportion of onions to potatoes and the handling of onions in this recipe. Here’s the recipe that tastes similar to Nellai’s recipe…


For Poori

  • Wheat Flour / Aata – 2 cups
  • Maida – 1 tbsp
  • Sooji – 1 tbsp
  • Ghee – 1/2 tbsp
  • Oil – 1 tbsp
  • Salt to taste
  • Oil for deep frying


For Poori

  • Mix wheat flour, maida, sooji, ghee, oil and salt.
  • Add water little by little and knead it to a firm dough, not too hard and also not too soft like chapathi dough.
  • No resting time is required for poori dough. So, we can start making poori as soon as the dough is kneaded.
  • Heat oil in a kadai. The oil should be hot but not smoky.
  • To check the temperature of the oil, just drop a small piece of the dough in the hot oil. If the dough rises to the surface immediately and puffs up, then that is the correct temperature to fry pooris.
  • Lower the flame slightly and start rolling the pooris.
  • Take a small lemon-sized amount of dough and roll it into a round shape. Roll it from one side evenly without putting any pressure on the rolling pin to get a smooth rounds without any cracks.
  • Slide one poori at a time in the hot oil. When it raises to the surface, press the edges gently using the back side of the spatula. This step helps poori to puff up nicely. Flip it once and fry both the sides till it is golden in colour.
  • Using a slotted spatula, remove it from oil and drain it in an oil absorbent napkin.
  • Serve hot with potato masaal / khizhangu.


For Poori

  • Don’t knead the poori dough for a long time like chapathi dough. While kneading, the gluten content in the dough gets released and thus makes roti / chapathi /paratha soft and silky. For poori, the dough has to withhold the gluten content intact so that we get crisp, puffed up poori.
  • Do not fry the poori for a long time. They may become hard and dark in colour. Ensure the correct oil temperature throughout while frying. If the oil is too hot, the outer layer of the poori gets fried and the inner layer remains uncooked. If the heat is low, the poori doesn’t puff up and absorbs more oil.
  • Once fried, either serve the pooris immediately or store it in a wide bottomed vessel. Do not store it in a casserole as it makes the pooris to sweat and lose its crunchiness. Consume the hot pooris within 10-15 mins to enjoy the silky but puffed up poori!


For Khizhangu / Potato Masaal

  • Potato – 3 medium-sized
  • Onion – 4, large
  • Green Chillies – 3 to 4 
  • Ginger – 1/2 tbsp, grated
  • Curry Leaves – few leaves
  • Oil – 2 tbsp (preferably sesame / til oil)
  • Mustard / Rai – 1/2 tsp
  • Urad Dal – 1/4 tsp
  • Channa Dal – 1/4 tsp
  • Haldi – 1/4 tsp
  • Sugar – 1/2 tsp
  • Red Chilly Powder – 1/4 tsp
  • Salt to taste
  • Besan – 2 tsp


For Khizhangu / Potato Masaal

  • Boil and mash the potatoes coarsely. Cube the onions, finely chop the green chillies, grate the ginger, roughly tear the curry leaves. Mix 2 tsp of besan in 1/2 cup of water and keep it aside.
  • In a kadai, add 2 tbsp of til oil, add mustard. When it splutters add urad dal and channa dal. Fry till it turns golden.
  • Add grated ginger, green chillies, curry leaves and saute for a second.
  • Add onions and saute till it looks translucent. Add a glass of water, haldi, salt and sugar.
  • The water should be just enough to immerse the onions. Cover it with a lid and give a good boil till onions are soft.
  • Add mashed potato and chilly powder. Mix the mashed potatoes with the onion well.
  • Add the besan paste and keep on stirring till the besan gets cooked. If required, we can add little more water, say 1/4 cup.
  • When the khizhangu looks glossy, switch off the flame.
  • Serve hot with Poori.


For Khizhangu / Potato Masaal

  • The amount of onion should be more than the qty of mashed potatoes.
  • Ginger and green chillies should be used adequately. It enhances the flavour.
  • Using sesame or til oil boosts the flavour of this recipe, but I always feel that cooking oil preferences are entirely based on one’s choice. Til oil can be substituted with any suitable refined oil.    

For similar interesting recipe Laccha Paratha, Paneer Butter Masala, Pindi Chole, Dal Baati Churma, Palak Paneer Paratha, Butter Idly, Crème Anglaise with Caramalized Banana .

Happy Cooking!

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Oats Semiya Payasam | Kheer

#Festivalrecipe #Vratrecipe #SouthIndianCuisine

Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them.  The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.

How to make Oats Semiya Payasam | Kheer?

Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiya kheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.


  • Full Cream Milk – 2 ltrs
  • Semiya – 1/4 cup, roasted
  • Oats – 1/4 cup
  • Sugar -1/2 cup (or as per taste)
  • Cashew – 5 or 6, broken into pieces
  • Raisins – 10 to 15
  • Elaichi Powder – 1/4 tsp
  • Ghee – 1 tbsp


  • Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
  • In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
  • Add roasted semiya, oats and simmer for few mins for it to get cooked well.
  • Add sugar and mix well. Keep scraping the sides of the vessel to mix
    the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
  • Add cashews, raisins, elaichi powder and mix well.
  • Remove from flame and serve either hot or cold.

For similar Indian Sweets, plz check Wheat HalwaMysore PakMakkan PedaMalai KulfiBadam Halwa.

Happy Cooking!

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Thenga Manga Pattani Sundal

#Sundal #MarinaBeachSundal #Healthy #QuickRecipe #FestivalRecipe

Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a
scrumptious snack that takes me down the memory lane of relishing
this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.

How to make Thenga Manga Pattani Sundal?

Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.


  1. Dried yellow peas / Sukha Mattar – 1 cup
  2. Haldi – a pinch
  3. Salt to taste

For Tadka

  1. Refined oil – 2 tsp
  2. Mustard Seeds Rai – 1/4 tsp
  3. Asofoetida / Hing – a pinch
  4. Curry Patha – 3 or 4 leaves, torn into pieces

For Masala Paste

  1. Coconut – 1 tbsp, grated
  2. Green chilly – 1, small-sized
  3. Ginger- 1/4 inch piece
  4. Curry Leaves – 4 or 5 leaves

For Garnishing

  1. Raw Green Mango – 1 tbsp, finely chopped
  2. Cucumber – 1 tbsp, finely chopped
  3. Carrot -1 tbsp, finely chopped
  4. Coconut – 1 tbsp, finely chopped


  1. Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
  2. Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
  3. Once the pressure gets released, drain the
    water and let it cool.
  4. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  5. In a kadai heat oil, add rai and let it splutter.
  6. Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
  7. Add boiled dry yellow peas. Mix well, adjust the salt if required.
  8. Remove from flame. Let it cool for a minute.
  9. Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot. 


  • Take care not to overcook the dried peas as it may change the taste and texture of the recipe.

For more salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Gado Gado, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

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Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. Since everyone in my family have a pronounced sweet tooth especially for the traditional ones, I make this sweet frequently. Whenever I ask my husband and my daughter for a choice of sweet to be made, their option is always ‘Mysore pak’!

How to make Mysore Pak?

The traditional Mysore Pak looks golden brown in colour, slightly crumbly with a honey comb texture. Over the past few decades, we have a new version of Mysore Pak that is extremely soft & smooth in texture, oozing with pure desi ghee and just melts in our mouth. Many of us could guess that I’m mentioning about ‘SKS Mysurpa’, from the most famous sweet shop ‘Sri Krishna Sweets’ in South India.

Well, my recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!

The soft Mysore Pak version calls for roasted besan, sugar and lots of desi ghee. In such sweets, the more ghee you add, the softer it becomes. So to reduce the amount of ghee without compromising the flavor and taste, I have added a small proportion of milk powder to make it softer and melt in the mouth.

Yes, This Mysore Pak is soft in texture, delicious in taste, but not oozing with ghee!!

Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. My recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!
Prep Time5 mins
Cook Time25 mins
Course: Sweets
Cuisine: Indian
Keyword: Diwali Sweets, Traditional Indian Sweets
Servings: 20
Author: Delicious Galore


  • Heavy Bottomed Kadai or Pan


  • 1 cup Gram Flour/Besan
  • 2 cups Sugar leveled
  • 1 cup Water
  • ¼ cup Milk Powder
  • ¾ cup Ghee melted


  • Dry roast the besan over low medium flame till nice aroma emits, without changing its colour. Seive the flour to remove the lumps if any.
  • In a thick bottomed kadai, add sugar and water, bring it to boil. Stir the sugar until it dissolves . Allow to boil till it reaches a soft ball consistency.
  • Sprinkle besan and milk powder gradually over the syrup, stirring continuously till it blends well with the syrup.
  • Once it thickens slightly, add hot melted ghee 2 tbsp at a time. Keep stirring over a medium flame.
  • When the besan mixture starts frothing with lots of bubbles and leaves the sides, transfer it immediately to a greased plate.
  • Level it evenly using a flat bottomed cup and let it cool. Cut it into desired shapes. For the above given quantity, we get 20 medium sized pieces.


  • The sugar syrup consistency and the final stage are important to get the Mysore Pak soft. If these are overdone, it will become hard.

For more traditional Indian Sweets, plz checkout  Wheat HalwaBadam HalwaMakkan PedaMalai KulfiOats Semiya Payasam.

Happy Cooking!!