Posts filed under ‘south indian’

Tenga Vade (Rice Flour -Coconut Fritters)

Janmashtami- celebrating the birth of lord Krishna, is one of the most popular festivals of India. This festival like most of the Indian festivals is celebrated with much fervor and zest. And the festivities are not complete without festive food.   

Tenga Vade (Rice Flour-Coconut Fritters) is my mother-in-laws recipe (most of the South Indian recipes I make ,I have learnt from her.), which we made for Janmashtami along with some sweets.

peru 072


3 cups Rice flour

½ cup all purpose flour (Maida )

¾ th  cup fresh coconut scrapped

6-7 green chillies coarsely ground(you can also use dry red chilly powder)

Salt to taste

Oil for deep frying


Mix Rice flour, Maida, coarsely ground chillies, scrapped Coconut and salt.

Heat oil in a  Kadai( Wok).

Add about 1 tbsp hot oil to the flour mixture and mix well.The mixture should resemble bread crumbs.

Add little water and mix well so that everything comes together into a tight dough.

Take a small lemon sized ball from this batter and flatten it on your hand (or a cotton cloth or a plastic sheet whichever is convenient) to make very thin vadas..Make a hole in the middle with your finger.

Drop gently one by one in hot oil and fry till golden brown to make crisp and crunchy vadas.

Cool and store in an airtight container.

These vadas stay for 5-6 days,that is if they are not over by then.

August 17, 2006 at 10:44 pm Leave a comment

Sweet Sweet Pongal

The month of Shravan (5th month of the Hindu calendar) is one of the most auspicious months here in India. It also brings along number of festivals, Rakhi Purnima being one of them.

 dsc00133n.JPGRakhi Thali

The festival of Rakshabandhan (as it is called in the Northern parts of
India) or Rakhi purnima (as it is called in Maharshtra) celebrates the special bond of love between brothers and sisters.A rakhi (beautiful silk thread) is tied by the sister on her brothers wrist. 

Like all other festivals of India, this festival is incomplete without festivities and festive food.Though not the traditional Rakhi recipe,this Rakhi I am serving Sweet Sakkar Pongal to my brother through this blog:



2 cups rice

½ cup yellow moong dal roasted

2 ½  cups milk

1 cup water

1 tbsp dry coconut powder roasted

1 cup jaggery dissolved in little water (proportion can be changed depending on the sweetness required)

2 tbsp ghee

¼ tsp Cardamom powder

few strands of saffron warmed and crushed,

15-20 golden raisins fried in ghee

8-10 cashewnuts sliced and fried in ghee


Wash and drain the rice and roasted yellow moong dal. Pressure cook the rice and moong dal with 2 ½  cups milk and 1 cup water. In a heavy bottom pan heat 2tbsp ghee.Add the roasted coconut powder. Now add the dissolved jaggery and cook for a few minutes. Add the cooked rice and moong dal mixture. Cook nicely till water evaporates and the colour of mixture turns into a beautiful brown. Add cardamom powder,crushed saffron strands, golden raisins and cashewnut slices. Serve hot or cold.




August 8, 2006 at 2:42 pm 10 comments

June 2021




Find my recipes at The Urban Spice


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