Dear Readers!!

Welcome to my world of cuisine.  Here, i have posted my experimental recipes as well as the ones i learnt  from friends/relatives/media and all of them are tasted n tested. The pictures on this site are all my original ones straight from my camera and shall indicate the source if otherwise. Do explore my blog and please hit that “leave a comment” button and record your thoughts n feedback which would be highly encouraging and motivating for me to post more recipes. Thanks for exploring Azee’s Kitchen and stay tuned for more recipes!!

Azeema Shahul

Poori Bhaji

Poori is a very popular Indian Deep Fried bread and is made mostly with whole wheat flour and are usually served with a side potato dish, dry or curried. Potatoes and pooris are a made for each other combo. Some Prefer to have pooris with raita or any kurmas tooo. Pooris are also served in the north india with a sweet dish sooji (semolina) halwa and in gujarat and maharashtra with aamras a mango pulp or shrikhand. Other variation of pooris are the one completely made with all purpose flour (maida) and or sooji. You can also make some colorful pooris for kids with grated beets or spinach puree added to the atta.

Poori Bhajis are mostly a desired weekend breakfast here as we can relish them hot hot at a relaxed pace.Ok, Now on to the recipe for Poori with Potato Side Dish.

Poori Bhaji
For Pooris
2 cups wheat flour
2 tbsp. curds
water to knead dough
salt to taste
oil to deep fry

For Bhaji
1 tbsp. oil
2 potatoes boiled peeled and cut into cubes
1 onion chopped
2 green chillies chopped
3-4 pinches turmeric powder
1/2 tsp. ginger finely chopped
1/2 tsp. garlic crushed
1/2 tsp. each cumin and mustard seeds
Handful of boiled peas

Poori Bhaji1
For Pooris
Mix curds and salt in the flour and Knead soft pliable dough with water.
Keep aside for 15 minutes. Divide the dough into 10-12 parts, shape into small balls. Roll each into 4 rounds with the help of some oil in small circles. Heat oil in a deep pan, fry on both sides till light brown. Drain excess oil on a kitchen paper, repeat for remaining dough. Serve hot.

For Bhaji
Heat oil in a pan, add the seeds and allow to splutter. Add the ginger, garlic, chilli, onion and stirfry till onion is tender. Add potatoes, mash them, add salt, turmeric and boiled peas. Stir well and cook for a minute or two. Serve hot with pooris and Chai :-)


Quick Bread Pizza

Made this Bread Pizza on one of those very lazy cooking days for a simple yet rich dinner. It’s a very economical and easier way to suppress your pizza cravings :-) and makes a great kids lunch box too and they would love you more for this truly :D

Bread Pizza

Just apply pizza or pasta sauce generously on bread slices, top with chopped vegetables that you like, sprinkle pizza seasoning or mixed herbs and top it with a slice of cheese. Microwave for about 1 to 2 mins till the veggies are crisp and the cheese has melted. Voila enjoy your super easy, delicious, economical and quick pizza !

Naatu Kozhi Kuzhambu in ManChatti

Till a few decades ago the people of Tamil Nadu used mud pots and clay pots for cooking their food. With the advent of metal utensils, mud pots and clay pots almost disappeared from the house holds.

People preferred mud and clay pots for cooking purpose, as the food is prepared over slow heat. This enhanced the taste, aroma and most importantly, retained the nutrients of the food. The food while cooking mixes with the clay flavor creating a new aroma and it does attract every food lover.

So here is a delicious Nattukozhi Kuzhambu cooked in mud pot…:-)


Will post the recipe later :-)

Instant Maanga Oorga/ Maanga Achaar/Pickle

Is there anyone who is not a fan of this spicy, tangy pickle that too using raw mangoes?? Hmm… The very mention of it makes you drool right? The all time favorite accompaniment for all the south indian meals and why not, it’s great with north indian dishes too :-)

Mango Pickle


1 cup raw mangoes cut into cubes
1 tbsp of salt 
1-2 tbsp oil
2 tsp mustard seeds 
1/2 tsp fenugreek seeds 
2-3 tsp Chilli powder
1 tsp vinegar


Add salt, chilli powder and little oil to the cut mango pieces, mix well and set aside for 20-30 mins.Heat oil in a pan and add the mustard seeds and fenugreek seeds. When they pop, turn off the flame and add the cut mango mixture and stir together. The mango pickle will mix well in the heat of the pan. That’s it your instant pickle is ready. If needed, you can add finely sliced garlic pieces, lil asafoetida  for flavor.