Anitha Recipes - Indian Samayal Recipes

Eggless Brownie


Softened Butter          - 200g
Sugar                    - 2 cups
All Purpose Flour(Maida) - 2 cups
Cocoa Powder             - 1/2 cup
Baking Soda &  Powder    - 1 tsp each
Yogurt                   - 1/2 cup
Vanilla Essence          - 1 tsp
Milk                     - 1 cup
Walnuts/Almonds (Sliced) - 1 cup 
Pinch of Salt


1) Preheat the oven to 350 F.
2) In a bowl add butter & sugar , mix it well using mixer or by hand using spatula till you get a creamy consistency.
3) Add the remaining ingredients to the bowl and mix it well for sometime without forming lumps into smooth mixture.
4) Grease the baking pan with butter and pour the mixture in it.
5) Bake for 20-25 mins or until a toothpick stick inserted into the center comes out clean.(Check after 15 mins so that it doesn't burn or dry out)
6) Remove from oven and let it cool completely and cut into bars & serve.

Pudhina Sadham / Mint Rice


Basmati Rice(Soaked for 30 mins) - 1 cup
Pudhina/Mint - 2 hand full
Broken Cashew  & Garlic - 10
Green Chilly - 5
Oil - 5 to 6 tsp
Salt to taste
Water - 2 cups
Turmeric - a pinch
Whole Garam Masala - 2 each (cinnamon, cardamon, cloves, bay leaf)


1) Grind mint leaves & green chilly into a fine paste.

2) Heat oil in a pressure cooker add whole garam masala fry till aroma releases, add cashews , chopped onion , turmeric & garlic saute till onion turns golden brown. Add above paste and fry till raw smell goes out.

3) Add water, soaked rice and salt to the cooker and leave it for 2 whistles.

4) Serve hot with raitha.

Green Gram Dosa


Green Gram Dhal - 1 cup
Raw Rice - 1/4 cup
Green Chilly - 4 to 5
Ginger - 1 inch peace
Cumin Seeds - 1/2 tsp
Salt to taste
Water as needed


1) Soak the dhal and rice for 8 hrs or 1 night.

2) Grind soaked dhal, rice, chilly, ginger, cumin seeds and salt by adding water till it get dosa consistency.
3) Heat tawa and pour small amount of dosa batter in the middle and spread it like dosa. Fry it by applying oil on the sides of edges and turn around. Serve hot with chutney, sambar.

Aloo Tehri

Aloo Tehri

Basmathi Rice - 1 cup
Potato & Onion - 1 chopped
Turmeric Powder - 1/4 tsp
Chilly & Garam Masala - 1 tsp
Coriander Powder - 1 1/2 tsp
Coriander & Mint Leaves - 1/2 cup 
Butter - 5 tsp
Salt to taste
Whole Garam Masala:
Bay Leaf & Cardamom - 2 nos
Cinnamon - 1 inch stick
Cloves - 3 nos


1) Soak the rice for 30 mins.

2) Melt butter in a pan/cooker add whole garam masala fry till aroma release, add chopped onions and potato's saute for 5 mins, add all powders, leaves and salt mix it well and saute for 5 mins.

3) Add 1 1/2 cup of water and soaked rice mix it and close the pan/cooker and leave it for 10 mins or 2 whistles.

4) Serve hot with raitha.

Milagu Vadai

Milagu Vadai

Urad Dhal - 1 cup
Rice Flour - 1/4 cup
Pepper & Cumin Seeds - 1 tsp
Asafoetida/Hing - a pinch
Salt to taste
Oil for deep fry


1) Soak the dhal for 30 mins. Drain water and grind into a coarse paste. Grind pepper & cumin seeds into a coarse powder.

2) Mix grinded paste, powder, rice flour, salt and hing. You can sprinkle some water but the batter should be thick.

3) Heat oil in a frying pan. Take one small lemon size of batter and keep it on the plastic sheet/cloth and flatten it with fingers like thattai and make a hole on the centre. And gently take out and slip into the hot oil.

4) Turn the vada to cook other side. Take out once the vada becomes crispy golden brown color. You can fry more vadai depending on your pan size.