South Indian Recipes

Simple Mutton Briyani

2010-11-28T04:56:00.000-08:00

Ingredients:

Mutton 1/2 kg

Basmati Rice 1/2 kg ( 2 and a 1/2 Cup)

Medium size onion 5

Green Chilli 2

Turmeric powder 1 Tsp

Chilli Powder 1 Tblsp

Salt for taste

Cloves 2

Cardamom 2

Cinnamon Bark 2

Coconut milk 5 cup

Bay Leaves 2

Ghee 2 Tblsp

Oil 2 Tblsp

Method:

First pressure cook mutton with little water, turmeric powder,chilli powder and salt.
Add little oil to pan and add the cooked mutton and pan fry the mutton.
Keep it aside.
Add oil and ghee and add finely chopped onion and slit green chilli and fry till onion turns golden brown colour.
Remove the onions and keep it aside.
In the remaining oil and ghee add all the spices.
Fry for 2 minutes.
Add coconut milk and salt, boil the coconut milk.
Add rice and boil for minutes.
Add the fried onions and mutton.
Mix well and close the cooker and sim for 15 mins.
Serve yummy mutton biryani with salad or spicy mutton varuval.

Rava Dosa

2010-06-30T04:55:00.000-07:00

Ingredients:

Rava (Semolina) 1 cup
Maida (Plain flour) 1 cup
Rice Flour 1 cup
Jeera (Cummin seeds) 1 tsp
whole pepper 1/2 tsp
Green Chilli 1 ( finely chopped)
Onion finely chopped 1/2 cup
Giner 1 inch( Finely chopped)
Cashew nut as needed
Curry leaves and Coriander little (Optional)
Salt for taste

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Method:

Soak rava, maida and rice flour in water for 3 to 4 hrs.
Soak jeera in little water.
Add jeera, whole pepper,finely chopped green chilli and ginger.
Salt as needed.
The batter should be watery.
Place the dosa tava in stove.
When tava is hot pour the batter and spread by swirling the tava using a ladle.
Sprinkle chopped onions and cashew nut and pour oil around and on the dosa.
Then turn side and cook it.
Rava dosa is ready serve with hot chutney and sambhar.

Mutton Varuval

2010-06-07T12:24:00.000-07:00

Ingredients:

Boneless mutton 1/2 kg
Small onion 1 cup
Dry chilli 2
Gingerly oil
Salt
Jeera powder 1 tsp
Chilli powder 1 tsp( t0 taste)

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Method:

Chop onion into small pieces.
Add oil and then onion and saute for sometime.
Add dry red chilli and masala powders( jeera and chilli powder).
Add mutton and fry for a few mintues.
Add salt to taste and little water.
Pressure cook the mutton and make mutton dry.
Mutton varuval is ready.

Choco Chip Cookies

2010-05-28T13:59:00.000-07:00

Ingredients:

All purpose flour(Maida) 8 oz (1 cup)
Butter 4 oz
Sugar 6 oz
Egg 1
Vanilla Essence 1 tsp
Baking powder 1/4 tsp
Salt 1/8 tsp
Choco chip 1 Cup

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Method:

Beat sugar and butter into a smooth batter using a hand mixer or blender.
Add egg and beat well.
Add the sieved powder to batter ( 1 tablespoon at a time) and mix well.
Finally add vanilla essence and mix well.
Add choco chip and mix with spatula.
Grease the cookie tray with butter.
Put
Preheat the oven at 175 C.
Put tablespoonful of the dough onto the baking tray, space well apart.
Bake for 20 minutes.
Cool it in a wire rack.
Choco chip cookie is ready.

I AM BACK

2010-05-28T13:00:00.000-07:00

Dear Friends,

Its been really a year since my last post. Now I have decided to keep this blog active and will try my best to post frequently.

Cheers,

Divya

Chicken Fry

2009-06-29T03:06:00.000-07:00

Ingredients:

Chicken Boneless 1/2 kg
Corn Flour Powder 2 Tablespoon
Maida (Plain flour) 2 Tablespoon
Chili powder 1 Teaspoon
Pepper powder 1 or 1/2 Teaspoon
Ajinomoto (Optional) a pinch
Soya sauce 1/2 Teaspoon
Lemon juice 1 Teaspoon
Ginger n garlic paste 1 Teaspoon
Egg 1
Salt
Oil to fry

Method:

Marinate the chicken with all the above ingredients and leave it for 3 to 5 hrs.
Heat the oil in a frying pan.
Fry the chicken in oil.

Crab Masala Fry

2009-03-28T10:42:00.000-07:00

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3
Tomato 1
Ginger n Garlic paste 2 Teaspo0n
Chili Powder 1 tsp
Pepper powder 1 tsp
Curry Leaves a bunch
Oil
Salt

Method:

Add oil to kadai and add onion and fry for 3 minutes.
Add ginger n garlic paste and fry for 2 minutes.
Add tomato and fry it.
Add masala powder fry for 2 minutes add crab and salt.
Add water to the kadai, the crab must be soaked in water.
Cook the crab, all the water should evaporate.
Fry well and make it dry.
Garnish with fresh strands of corriander leaves.

Onion Chutney

2009-03-28T09:37:00.000-07:00

Ingredients:

Big Onion 4
Tomato 1
Dry Red Chili 2 or 3
Oil
Salt as needed

Method:

Slice onion and tomato into small pieces.
Add oil to kadai.
Add dry chili and fry for few seconds.
Add onion and fry till it turns into golden brown colour.
Add Tomato and saute well.
Cool the content.
Add the mixture to mixcy and add salt.
Grind the mixture into a paste.
Onion chutney is ready.

Serve with dosa or Idli......
Though Onion chutney is not my favorite this particular recipe is great.... I had this onion chutney at my friends place and liked it a lot... So thought of sharing the recipe..... Give a try.

Badam Halwa

2008-10-24T14:51:00.001-07:00

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method:

Soak badam in hot water for 2 hours.
Then remove the skin.
Grind the badam with milk and make it into a fine paste.
Add sugar to the badam paste in a pan.
Bring it to a boil and keep mixing till the content becomes thick.
Add ghee little by little and continue to stir.
The content will absorb the ghee.
Stir well and off the stove.
Apply ghee on a tray and spread the content.
Cool it and make pieces.

Yummy badam halwa is ready.

Mutton Kulambu

2008-09-07T06:11:00.000-07:00

Ingredients:

Mutton 1/2 Kg
Small onion or shallots 4 to 5
Ginger n garlic paste 1 Teaspoon
Oil
Salt
Coriander to garnish
Coconut milk 1 Cup

Masala Paste:

Sombu (Fennel Seeds) 1/2 Teaspoon
Cardamon 2
Clove 2
Cinnamon bark 1 inch
Dry red chili 6 or 8
Fry all the above in a kadai without adding oil.
Cool it and powder it and add little water and grind well.

Method:

Add oil to pressure cooker and fry onion till golden brown colour.
Add ginger n garlic paste and mutton fry for few minutes.
Add the masala paste and salt.
Add coconut milk and little water close the cooker.
Pressure cook the mutton.
When mutton is cooked garnish it with coriander leaves.

Its great with hot steaming white rice...... This is my mother-in-laws recipe and really a great one. Will upload the picture soon.

Masala Peanut / Peanut Pakoda

2008-04-08T03:31:00.000-07:00

Peanuts are a valuable source of B vitamins, such as folate can help prevent birth defects. One small handful of peanuts contains 2 big grams of fiber i.e. 9% of the fiber which we need each day. Peanuts contain high quality plant protein. This is especially important for children, vegetarians and people eating more meatless meals. Click here to know all about PEANUT.

Ingredients:

Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry

Method:

Take the peanut in a big bowl.
Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
Sprinkle water little by little and mix well ( note:- take care not to add excess water).
Heat oil in a kadai.
When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
When peanut turns brown in colour remove it and spread it in a tissue or news paper.
When it cools serve it and can store it in air tight container.
Its great for evening snack.

Dhal Curry

2008-03-28T09:00:00.000-07:00

A simple dhal curry preparation. This is a quick recipe which strikes my mind when I got to cook in a rush. Its great with steaming white rice and spicy potato fry.

iceIngredients:

Toor Dhal 1 Cup
Small Onion (Shallots) 2 to 3
Garlic pods 2
Green Chili 2 or 3
Tomato 2 Small
Jeera powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Mustard seeds 1/2 Teaspoon
Dry Red chili 3
Cummin seeds 1/4 Teaspoon
Curry Leaves a bunch
Oil
Salt

Method:

Wash the dhal and take it in cooker.
Addd chopped onions, tomato, slitted green chili and crushed garlic pods.
Add asafoetida, turmeric powder and jeera powder.
Add lttle water and pressure cook the dhal.
Add salt and little water boil it for 5 minutes.
Heat oil in a kadai and add mustard seeds.
When it splits add jeera seeds, curry leaves and dry chili.
Add this to the dhal curry and mix well.

Ribbon Pakoda

2008-03-28T08:25:00.000-07:00

Its is also known as Shival or Ribbon Murukku. Ribbon Pakoda is a very popular South Indian tea time snack. Its very easy and simple to prepare. One of my favorite snack. Choose the correct plate for the murukku press.

Ingredients:

Rice powder 1 Cup
Gram Flour(Kadalla MAvu) 1/2 Cup
Asofoetida a pinch
Chili powder 1 Teaspoon
Salt a needed
Butter 1 Teaspoon
Water as needed
Oil for deep frying

Method:

Mix the rice powder and gram flour.
Add chili powder, salt and mix well.
Add butter and mix well with hand.
Sprinkle water as needed and mix well to make the dough.
Be careful do not add excess water.
Put the dough in murukku press and press it in hot oil.
Fry and remove it and cool it.
Store it in dry container.

Dhal Rice

2008-03-18T12:35:00.000-07:00

Ingredients:

Mysore dhal 1 cup
Rice 1 cup
Big Onion 1
Tomato 3
Green Chili 4 to 5
Garlic pods 3 to 4
Sambar powder 1 Tablespoon
Turmeric powder 1/2 Teaspoon
Oil
Salt

Make a coarse paste:

Small onion 4 and 1/2 teaspoon cummin(jeeragam) seed.
Put it into a mixcy and make a coarse paste.

Method:

Wash the dhal and rice.
Add oil to cooker and saute onions and curry leaves for 3 minutes.
Add green chili and tomatoes and fry well.
Add Sambar podi and turmeric powder and saute for 2 minutes.
Add the coarsely grinded paste and fry for 2 minutes.
Add rice and dhal.
Add 3 and 1/2 cups of water.
Close the cooker and leave 2 whistle.
Open the cooker add 2 tablespoon of ghee and serve hot.

Serve with appalam and any vegetable curry.

Coconut Burfi

2008-03-16T13:06:00.000-07:00

Ingredients:

Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup ( To soak the sugar)
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Method:

Keep heavy bottomed pan on stove.
Add sugar and pour the water (till the sugar soaks)
Dissolve the sugar and bring it to strings make it sugar syrup.
Add the grated coconut and cardamom powder, mix well.
Keep mixing till the coconut sticks on side.
Spread ghee on a tray and pour the coconut.
Make the slices immediately and cool it.

Egg Masala

2008-03-13T03:51:00.000-07:00

Ingredients:

Boiled Egg 4
Onion 2
Tomato 1
Chili powder 1 Teaspoon
Pepper powder 1/4 Teaspoon
Coriander Leaves to garnish
Salt
Oil

Method:

Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.
Add chopped tomato and saute till oil separates.
Add chili powder and salt saute for 2 minutes.
Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.
Sprinkle the pepper powder and mix well.
Garnish with coriander leaves.

Pudalankaai (Snake gourds )Pooriyal

2008-03-06T04:33:00.000-08:00

Snake gourds looks like hanging snakes, hence the name snake gourd. It is a subtropical plant grows very fast in warm climates and produces lots of gourds for a long time. Skin is light green is colour and flesh is hearty for curries.
Snake gourd is useful in restoring the disordered processes of nutrition. It is told it has cooling effect in the body. The juice of the fresh leaves is useful in heart disorders and also use for the treatment of jaundice.

Ingredients:

Pudalankaai 200 gms
Channa Dhal 3 Tablespoon
Small onion (Shallots) 3 to 4
Green chili 3 (as needed)
Turmeric powder 1/4 Teaspoon
Mustard 1/4 teaspoon
Urid dhal 1/2 Teaspoon
Curry leaves little
Oil
Salt

Method:

Soak channa dhal in water for 15 to 2o minutes.
Scrap the pudalankaai (Snake gourds ) skin and slit it.
Remove the inside seeds and cut it inti small pieces.
Add oil to kadai when its hot add mustard seeds.
When mustard seed pops add urid dhal.
When it turns brown add chopped onions, curry leaves, green chili and turmeric powder.
Add soaked channal dhal and fry for 3 minutes.
Add the chopped pudalankaai (Snake gourds ) and add little water , salt.
Close the lid and cook it.
ts great with steaming with rice.

Long Beans Pooriyal

2008-03-05T12:27:00.000-08:00

Native to Southeast Asia, it is a climbing plant. It comes in different varieties from the more common pale green pod variety, to the more slender darker green one, to a deep brownish red variety. These beans are rich in vitamin A and contain a fair amount of vitamin C.

Ingredients:

Long Beans a bunch
Small Onion (Shallots) 4
Curry Leaves little
Mustard 1/4 Teaspoon
Urid dhal 1/2 Teaspoon
Dry Red Chili 2 or 3
Oil
Salt

Grind to Paste:

Fresh grated coconut 4 Tablespoon, 1/2 Teaspoon jeera (cummin seeds) and a green chili.
Grind it coarsely and keep it aside.

Method:

Wash the long beans and cut into small pieces.
Heat oil in the kadai and add mustard when it splits add urid dhal.
When urid dhal turns brown add dry red chili and fry for few seconds.
Add chopped onions and curry leaves and fry for 2 minutes.
Add the long beans and salt mix well.
Add little water and close the lid.
When the beans are half cooked and the grinded coconut paste.
Cook the beans and mix well.

Carrot Kheer

2008-02-28T10:33:00.000-08:00

Ingredients:

Carrot 4
Milk 4 Cups
Sugar 1 Cup( as needed)
Cardamom Powder 1/2 Teaspoon

Method:

Wash the carrot and peel it and cut in in chunks.
Pressure cook the carrot.
Grind the cooked carrot in a mixcy and make a paste.
Meanwhile boil the milk in a pan.
Add the carrot paste to the boiling milk and mix well.
Boil it well and keep stirring.
Add sugar and cardamom powder.
Carrot kheer is ready.
Cool it and serve the carrot kheer.

Spicy Potato Fry

2008-02-18T09:26:00.000-08:00

Spicy Potato fry is my favorite dish. Its very simple and easy to make. If you love potato you will definitely like the spicy potato fry. Its great with steaming rice and rasam or any veg dish. Potatoes are good sources of carbohydrate and vitamin C. It is said to be good for high blood pressure and for hyper acidity patient.
I use potato for making a good face mask ( 1 tablespoon of grated potato and 1 Table spoon of curd mix well and apply it to the face and leave it to dry and wash it) . Its ideal to make your skin looks bright and very refreshing.

Ingredients:

Potato 3
Chili powder 1 Teaspoon
Whole pepper powder 1/2 Teaspoon
Oil
Salt

Method:

Wash the potato and peel it.
Cut the potato into small pieces.
Add oil to the kadai when its hot add the potato and fry it for 2 to 3 minutes.
Add chili powder, pepper powder and salt mix well.
Do not add water close the kadai and cook the potato.
Mix well and stir it occasionally.
Spicy Potato fry is ready.

Fried Egg

2008-02-16T12:18:00.000-08:00

Ingredients:

Boiled Egg 2 (remove the egg shell)
Pepper 1/2 Teaspoon
Salt as needed
Oil 3 Tablespoon

Method:

Cut the boiled egg into 4 pieces.
Sprinkle pepper and salt to the boiled egg.
Leave it aside for 10 minutes.
Add oil to the pan and add egg to the pan.
Turn sides and fry it.
Remove the fried egg from the pan and serve hot.

Chicken Masala Curry

2008-02-16T11:58:00.000-08:00

Ingredients:

Baby Chicken 1 (1/2 kg)
Onion 3
Tomato 1
Green Chili 3
Ginger n garlic paste 1 Teaspoon
Curry Masala 2 Teaspoon
Oil
Salt

Method:

Add oil to kadai and fry onion and green chili for 4 to 5 minutes.
Add ginger n garlic paste and fry for 2 minutes.
Add tomato and curry powder fry for 1 minutes.
Add the chicken and salt mix well.
Close the kadai and cook the chicken without adding water.
Chicken Masala Curry is ready.
Great with ghee rice and steaming white rice.

Pav Bhaji Masala

2008-02-08T03:04:00.000-08:00

Pav Bhaji is one my favorite dish. Pav Bhaji is very easy to make and it comes as an solution when you are in no mood to cook. Its a blend of vegetables in spices served with pav that is bun toasted with butter.This is a famous dish in Mumbai. Pav Bhaji can be consumed as a lunch, dinner, chat or as evening tiffin and snack.

Ingredients:

Potato 1 Big
Carrot 1
Beans 12
Peas 3/4 Cup
Onion 1
Tomato 1
Garlic pods 2
Ginger 1 inch
Pav Bhaji Masala 2 Tablespoon(as needed)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Coriander leaves a bunch
Butter a small piece
Oil
Salt

Method:

Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).
Mash the cooked vegetables.
Heat a pan and add oil.
Then add chopped onions and fry for 2 minutes.
Add finely chopped garlic and ginger to the onion and fry for 3 to 4 minutes.
Add tomato and fry well till oil separates.
Add chili powder and pav bhaji masala powder and fry for 1 minute.
Add the mashed vegetables and little water.
Allow it to boil and blend well.
Garnish with coriander leaves.
Put a piece on butter on top before serving.
Serve with pav bun.

Carrot Egg Varuval/ Burji

2008-02-07T05:53:00.000-08:00

Ingredients:

Egg 2
Carrot 1 Big
Onion medium size 1
Turmeric powder 1/4 Teaspoon
Chili powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon
Cinnamon stick (Pattai) 1 inch
Curry leaves little
Coriander leaves to garnish
Salt
Oil

Method:

Beat the egg well with little salt and keep aside.
Wash carrot and grate it.
Add oil to the pan and add cinnamon stick.
Add chopped onions and curry leaves fry for 3 minutes.
Add all the masala powder and fry for few second.
Add the grated carrot salt and cook the carrot without adding water.
Now add egg and mix well till it becomes dry.
Add coriander leaves and mix well.

Spicy Prawn Fry/ Eral Varuval

2008-02-03T05:09:00.000-08:00

Ingredients:

King Prawn (wash and devein it) 250 gms
Big Onion 2
Ginger 2 inch chopped
Garlic pods 3 chopped
Curry Leaves a bunch
Pepper 1/4 Teaspoon
Chili powder 1/2 Teaspoon (as needed)
Green chili 2 slit it
Coriander a handful
Oil
Salt as needed

Method:

Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.
Add curry leaves and onion fry for 3 minutes.
Add slit green chili and fry for 1 minute.
Add chili powder and fry for few second.
Add prawn and mix well.
Sprinkle pepper powder and salt.
Close the pan with lid and cook the prawn.
Garnish with coriander leaves.
Spicy prawn fry is ready.

Chicken Curry

2008-01-30T14:39:00.000-08:00

Ingredients:

Boneless or baby Chicken 1/2 kg
ginger garlic paste 1 Teaspoon
Curd 2 Tablespoon
Salt as needed
Chili powder 2 Teaspoon
Big Onion 3
Cinnamon stick (Pattai) 2 inch
Tomato Sauce 2 Tablespoon
Oil

Method:

Wash the chicken with turmeric powder.
Marinate the chicken with chili powder, ginger and garlic paste, salt and curd.
Leave it aside for 30 minutes.

Heat oil in kadai.
Add cinnamon stick and onions. Fry till onions turn golden brown colour.
Add the marinated chicken and cook the chicken without adding water.
When chicken is cooked add the tomato sauce and mix well for 2 minutes.
Saucy chicken curry is ready.

Bombay Toast

2008-01-25T14:43:00.000-08:00

A great evening tiffin for the weekend.

Ingredients

White Bread 6 slices
Milk 1 Cup
Egg 1
Sugar 3 Tablespoon
Ghee

Method

Beat the egg and add sugar.
Beat it well till sugar dissolves.
Add mix this to milk and beat well.
Dip a slice of bread in the egg and milk batter and put it in hot tawa.
Sprinkle ghee around the bread and turn side and cook it.
Bombay toast is ready.

King Prawn Fry

2008-01-24T09:55:00.000-08:00

Prawns are the most popular type of seafood. Prawns is a good source of protein.

Prawns contain lot of omega-3 fatty acids, fatty acids helps to prevent against heart disease and circulatory diseases.

Prawns also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium.

Here is great recipe to enhance your meal more delightful.

Ingredients:

King Prawns 200 gms (Devein and washed)
Chili powder 2 Teaspoon
Ginger n garlic paste 1 Teaspoon
Salt as needed
Curry Leaves a bunch
Oil 3 tablespoon

Method:

Marinate prawn with chili powder, ginger n garlic paste and salt.
Leave it aside for half to 1 hr.
Add oil to frying pan.
When oil is hot add the marinated prawn and pan fry it.
Turn side to fry the prawn.
Add curry leaves to the frying pan and fry for few second.
King prawn fry is ready.

Chilli Chicken fry

2008-01-18T03:08:00.000-08:00

Ingredients:

Boneless Chicken 250 gms
Beaten Egg 1
Cornflour 1/2 Cup
Ginger n garlic paste 1 Teaspoon
Oil for frying
Big Onion 2
Garlic 2 pods
Green Chili 2
Soya Sauce 1 Tablespoon

Method:

Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are coated with the batter.
Leave it aside for half an hour.
Heat the oil and deep fry the chicken pieces.
Add 2 tbsp oil to a pan, and stir fry the onions for 3 minutes.
Add the green chillies and fry for few second and add chopped garlic pods a, fry for few second.
Add the soya sauce and the fried chicken mix well.
Garnished with coriander leaves.

Sweet Pongal

2008-01-14T04:16:00.000-08:00

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
Add jaggery in half cup of water and keep in sim till it dissolves completely.
Filter the jaggery.
Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.

Ven Pongal

2008-01-14T03:09:00.000-08:00

Ingredients:

Raw Rice 1 Cup
Moong dhal 1/2 Cup
Water 3 cup
Cashew nut 10
Curry leaves little
Whole pepper 1 Tablespoon
Jeera (Cummin) seeds 1/2 Tablespoon
Ginger 1 inch
Ghee 3 Tablespoon
Dry Red Chili 4

Method:

Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.
Add the remaining ghee to the pressure cooker.
Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.
Add finely chopped ginger and cashew nut and fry for a while.
Add the fried moong dal and raw rice and fry for few second.
Add salt and water close the pressure cooker and leave for 4 whistle.
When pressure is released open the cooker and mix well.
Serve hot with coconut chutney and sambar.
Goes well with Medu Vada.

Egg Rice

2008-01-10T10:09:00.000-08:00

Ingredients

Rice 1 Cup
Egg 2
Onion 1
Green Chili 1
Ginger n garlic paste 1 Teaspoon
Turmeric powder a pinch
Chilli powder a pinch
Garam masala a pinch
Jeera(Cummin) Seeds 1/2 Teaspoon
Salt
Coriander Leaves little
Curry leaves 2 or 3

Method

Cook the rice, do add salt for the rice while cooking the rice.
Add oil to the pan and add jeera seeds and fry for few seconds.
Add onion and green chilli fry for 3 minutes.
Add the ginger-garlic paste and fry for sometime.
Add turmeric chilli powder, garam-masala and salt and mix well.
Lightly beat the egg and pour and keep stiring.
Add the cooked rice add mix well.
Garnish with the coriander leaves and curry leaves.

Broccoli & Cauliflower Fry

2008-01-08T12:48:00.000-08:00

Cauliflower and Broccoli are a member of the cabbage family. These two vegetables have lots of nutrition which is said that they have a great health benefits in protection against Cancer.

Cauliflower is an excellent source of vitamin C and a good source of folic acid. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium.It is also very rich in vitamins A and vitamins C.

Please do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Ingredients:

Cauliflower 1 Cup
Broccoli 1 Cup
Big onion 1
Tomato 1
Chili powder 1 Teaspoon
Corainder(Dhaniya) powder 1/2 Teaspoon
Garam masala 1/2 Teaspoon
Jeera(Cummin) seeds 1/2 Teaspoon
Ginger n garlic paste 1/2 Teaspoon
Salt
Oil

Method:

Cut the broccoli and cauliflower into florets and wash it.
Add hot water to the pan containing broccoli and cauliflower ( add 1 tablespoon of lemon to prevent cauliflower discoloration).
Leave it for 10 minutes and drain the water.
Add oil to the pan then add jeeera seeds.
Add chopped onions and fry till it becomes golden brown colour.
Add tomato and fry for 3 minutes.
Add chili powder, coriander powder and garam masala and fry for 1 minute.
Add ginger and garlic paste and fry for 1 minutes.
Add the broccoli and cauliflower and mix well.
Cool it for 5 to 10 minutes and switch off the stove.

Chicken Soup

2008-01-04T03:04:00.000-08:00

Chicken soup is a favorite healing soup all over the world. Its found out that chicken soups have anti-inflammatory properties that helped sore throats , So grandmother was right all along. Try it out and drop your comments.

Ingredients:

Boneless Chicken 200 gms
Water 900 ml
Whole Black pepper 1 Teaspoon
Crushed Black pepper 1/2 Teaspoon
Garlic cloves 3
Small onion (Shallots) 10
Jeera(Cummin) seeds 1.5 Teaspoon
Turmeric Powder a pinch
Salt
Coriander Leaves to garnish

Method:

Put all the ingredients to a pan and simmer in for 30 to 40 minutes (It u are using a cooker, Leave 4 to 5 whistle).
Remove the scum that accumulates.
Filter it and discard the solids.
Chicken soup is ready, garnish with coriander leaves and season with pepper and salt as needed.

Cabbage Vada

2008-01-03T04:52:00.000-08:00

Ingredient

Moong dal 1 cup
Channa dal 1/2 cup
Shredded Cabbage 3 cups
Coriander Leaves 1/2 cup
Ginger Paste 1 teaspoon
Onions 1 medium
Cumin(Jeera) Seeds 2 teaspoons
Green Chilis 2
Oil
Salt

Method:

Soak moong dal and channa dal in separate vessel for an hour in water.
Drain the water and grind separately until the moong dal is soft (don't add water while grinding) and grind the channa dal coarsely.
Mix the two dals together.
Add little salt to the shredded cabbage, mix and leave it for ten minutes.
Remove the water from the cabbage and discard it.
Now add this to the grinded dal.
Add the finely chopped onion, coriander leaves, ginger paste, curry leaves, green chillies and cummin seeds to the batter.
Make small balls from the batter and press it.
Deep fry it in oil.

2007-12-31T09:37:00.000-08:00

Wish You All A Very Happy & Prosperous New Year

Kathrikkai Puli Kulambu (Brinjal gravy)

2007-12-30T08:21:00.000-08:00

Kathirikai Puli kulambu is one of the common dish which I make often. Try out my rare combination, its great with Lemon Rice. Do drop your comments.

Ingredients:

Small onions 6
Tomato 1
Turmeric powder 1/2 Teaspoon
Tamarind a small ball
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil

Method:

In a pressure cooker add oil when its hot add mustard.
When mustard splits add methi seeds and curry leaves.
Add the chopped small onions and fry for 2 to 3 minutes.
Add the slitted brinjal and fry for 1 minute.
Add chopped brinjals and fry for 1 minute.
Add chili powder, coriander powder and turmeric powder and fry for few seconds.
Add the tamarind paste.
Add salt and close the cooker and leave 2 whistle.
Kathrikkai Kara Kulambu is ready.

Mochakka Kulambu

2007-12-29T12:44:00.000-08:00

Hi Everyone....

Mochakka Kulambu is my hubby's favorite kulambu. Mochakka is also know as Val Lilva/ Green Beans. Its great with steaming white rice and papadam.

Ingredients:

Mochakka 1 Cup
Turmeric powder 1/2 Teaspoon
Small onions 6
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Jeera Powder 1 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil
Salt

Cook the Mochakka:

Add turmeric powder and water to the mochakka in a pressure cooker.
Pressure cook the mochakka without adding salt.
Do not drain the water.

Method:

In a pressure cooker add oil when its hot add mustard.
When mustard splits add methi seeds and curry leaves.
Add the chopped small onions and fry for 2 to 3 minutes.
Add the slitted brinjal and fry for 1 minute.
Add chili powder, coriander powder and jeera powder and fry for few seconds.
Add the cooked mochakka and tamarind paste.
Add salt and close the cooker and leave 2 whistle.
Later open the cooker and add coconut milk and bring to boil.
Mochakka Kulambu is ready.

Spicy Mutton Gravy

2007-10-13T06:32:00.000-07:00

Ingredients:

Mutton 1/2 kg
Ginger n garlic paste 2 Teaspoon
Coriander(Dhania) powder 1.5 Teaspoon
Chili powder 1.5 Teaspoon
Turmeric powder 1/4 Teaspoon
Patta(Cinnamon stick) 1 inch
Cloves 1
Tomato 1
Small Onion (Shallots) 4 to 6
Green chili 3 to 4
Coconut paste 2 Tablespoon
Sombu (Fennel seed) powder 1 Teaspoon
Coriander leaves a handful (Optional)
Curry leaves little (Optional)
Salt
Oil

Method:

Wash mutton with turmeric powder or lemon juice.
Add ginger n garlic paste to mutton in cooker and add chopped tomato, patta, cloves, turmeric powder, dhania powder and salt.
All water and close the cooker and cook the mutton, leave it aside.

Add oil to a pan and add sombu powder, chopped green chili and onions.
When onions turn golden brown colour and coconut paste and fry for 3 minutes.
Add little water and the cooked mutton.
Make the gravy thick.
Add curry leaves and chopped coriander leaves.

Spicy mutton gravy is ready. One of my favorite dish. Do try it out an ddrop comments.

Chicken Gravy

2007-10-12T09:15:00.000-07:00

Ingredients:

Chicken 1/2 kg
Shallots (Small Onion) 4 to 6
Jeera (Cumin Seeds) 1/2 Teaspoon
Patta 1 inch
Ginger n garlic paste 2 Teaspoon
Oil
Salt

To make masala Paste:

Dry chili 6
Coriander(Dhaniya) seeds 1 Tablespoon
Jeera(Cumin seeds) 1 Teaspoon
Whole pepper 1 Teaspoon

Add little oil to kadai heat it, add dry chili and coriander seeds and fry for 2 mins.
Add fried dry chili, coriander seeds, jeera and whole pepper to a mixer or blender and make it into a fine paste.

To make coconut paste:

Add 2 tablespoon of tender coconut, 6 cashew nut and 1 Teaspoon Soombu(Fennel seeds) to a mixer and make a fine paste.

Method:

Add oil to kadai and add patta, then saute onion till it turns golden brown colour.
Add ginger n garlic paste for few minutes.
Add masala paste and chicken and fry for 3 minutes.
Add salt and little water.
When the chicken is cooked add coconut paste and allow it to boil.
Garnish with coriander leaves.

Chicken gravy is ready. Great with steaming rice.

Kari Dosa

2007-10-09T04:31:00.000-07:00

Ingredients:

Dosa batter
Mutton varuval
Egg 1 (beat it)
Oil

Method:

Heat dosa tawa and sprinkle little oil.
Spread the dosa batter on the tawa.
Pour 1/2(3 tablespoon) egg over the dosa.
Take 2 Tablespoon of mutton varuval and spread on the egg dosa.
Pour oil around dosa edges.
Turn sides and cook it.
Serve hot with coocnut chutnet or chicken gravy.

Great dish... Kari dosa is my husbands favorite. Do drop comments.

Mutton Varuval

2007-10-09T04:14:00.000-07:00

Ingredients:

Mutton 250gms
Jeera(Cummin Seeds) 1/2 Teaspoon
Dry Red Chili 3
Onion finely chopped 2
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeeragam powder 1 Teaspoon
Oil (Nalla ennai (gingely oil)
Salt

Method:

Add oil to pressure cooker and add jeera seeds and dry red chili, saute for 2 minutes.
Add onion and saute for 2 to 3 minutes.
Add mutton and all the masala powder to mutton, salt and fry for a while.
Add little water close the lid and cook the mutton.
Fry the mutton dry.

Mutton dry is ready. Try it out and leave your comments.

Prawn Coconut Fry

2007-10-04T11:04:00.000-07:00

Ingredients:

Prawn 250 gms(wash it and devein it)
Onion 2 (Chopped)
Small Tomato 2
Ginger paste 1/2 Teaspoon
Whole pepper 1/4 Spoon
Jeera (Cummin seeds) 1/2 Teaspoon
Red chili powder 1 Teaspoon
Dhania Powder 1 Teaspoon
Salt
Oil
Coconut 1/2 Cup

To make masala paste:

Fry the coocnut in kadai and keep it aside.
Add jeera and whole pepper to a kadai and fry it, then add chili powder and dhania powder and fry for few second and switch off the stove and cool it.
Add the fried masala and the coconut to a mixer and make it into a fine paste.

Method:

Add oil to kadai and add finely chopped onion.
When it turns golden brown colour add ginger and garlic paste and fry for 2 minutes.
Add masala paste and fry for 2 minutes.
Add tomato and fry for another 2 to 3 minutes.
Add prawns and salt.
Add little water and cook the prawn, make it dry.

Yummy prawn coconut fry is ready..... great when mixed with steaming rice.

Garlic Chicken

2007-10-03T12:19:00.000-07:00

Ingredients:

Boneless chicken 1/2 kg (Cut into small pieces)
Cornflour 1 Tablespoon
Maida(Plain Flour) 2 Tablespoon
Pepper powder 1 Teaspoon
Ginger and garlic paste 1 teaspoon
Egg 1
Ajinomoto 1/4 Teaspoon
Curd 2 Tablespoon
Big Onion 2
Green chili 1
Garlic 6 to 8 pods(Cut into small pieces)
Ginger 2 inch(Cut into small pieces)
Soya Sauce 1 Tablespoon
Tomato Sauce 2 Tablespoon
Capsicum 1 (Optional)
Food colour a pinch
Salt
Oil for frying

Marinate the chicken:

Add cornflour powder, maida, ajinomoto, salt, pepper, food colour, ginger and garlic paste to curd and mix well.
Beat a egg and add to the above paste and mix well.
Do not add water.
Add chicken pieces to mixture and mix well.
Marinate for 1 to 3 hrs.

Method:

Deep fry the chicken in oil and keep it aside.
Do not throw away the remaining marinate paste.
Heat a kadai and fry onion till it turns golden brown colour.
Add green chili, garlic and ginger pieces fry for 1 minute.
Add the fried chicken and the remaining marinate paste.
Add soya sauce and tomato sauce mix well.

Tasty garlic chicken is ready.Great with Fried Rice.

Egg Kothu Chapathi

2007-09-28T08:19:00.001-07:00

Ingredients:

Big Onion 3
Tomato 2
chili powder 1 Teaspoon
Garam masala powder 1/4 Teaspoon
Coriander leaves to garnish
Oil

Egg Chapathi preparing method:

Egg 3
Salt
Pepper
Wheat flour 1.5 Cup

Beat the egg well with salt and leave it aside.
Prepare chapathi dough by adding hot water and salt to wheat flour and make rounds and spread it.
Sprinkle oil on kadai and put chapathi on tawa.
The turn side and spread egg on the chapathi and sprinkle pepper powder and little oil around the chapathi.
Turn side and cook well.
Make 7 to 8 chpathi.
Prepare egg chapathi and then cut it into small pieces.

Method:

Add oil to kadai and add chopped onion.
Fry it till it turns golden brown colour then add chili powder, garam masala powder and salt.
Add chopped tomato and fry it for few minutes.
Garnish with finely chopped coriander leaves.
Add the egg chapathi pieces to kadai and mix well.

Egg Kothu Chapathi is ready, serve it with onion raita.

Lets fight againt abuse

2007-09-26T14:31:00.000-07:00

BlogCatalog has organised a campaign, in which bloggers from accross the globe will unite to blog against the abuse in all forms.

Yesterday is gone....
Tomorrow is a dream....
Today is in our hand....
So lets not waste our time and start fighting against abuses today.

Potato n Vendhayam(Methi) Keerai

2007-09-25T02:19:00.001-07:00

Ingredients:

Vendhayam(Methi) Kerai 1 bunch
Potato 2 medium sized
Onion 2
Tomato 2
Ginger n garlic paste 1 Teaspoon
Jeeragam 1/2 Teaspoon
Mustard 1/2 Teaspoon
Chili powder 1.5 Teaspoon
Dhania powder 1.5 Teaspoon
Oil
Salt

Powder:

Jeeragam 1 Teaspoon
Vendhayam(Fenugrek) 1Teaspoon

Add the jeeragam and vendhayam to mixie and grind it to a fine powder.
Use 1.5 Teaspoon of Jeeragam & Vendhayam(Fenugrek) Powder.

Method:

Add oil to kadai and add mustard when it splits add jeeragam.
Add onion an dfry it turns golden brown colour.
Add ginger n garlic paste and fry for 2 minutes.
Add chili powder, dhania powder and Jeeragam & Vendhayam(Fenugrek) Powder fry for 2 minutes.
Add vendhayam kerai and fry for 3 to 4 minutes.
Add diced potato and salt and fry for 3 minutes.
Add tomato and fry for a while.
Add water and cook the potato.

Last week I went to my friends place for lunch. She made this dish, which I loved it. I try it and it came out well. Hope you enjoy it.

Meen Kulambu

2007-09-25T01:57:00.000-07:00

Ingredients:

King Fish/Salmon Fish 1/4 kg
Chili powder 3 Teaspoon
Dhania Powder 1 Teaspoon
Green chili 6 (Slit it)
Tomato 2
Small Onion 8 or Big Onion 2
Garlic pods 4 (Crush it)
Curry Leaves a bunch
Tamarind a Lemon size(Soak in water)
Turmeric powder 1/2 Teaspoon
Coconut milk 1/4 Cup
Mustard 1/2 Teaspoon
Oil
Salt

Powder:

Jeeragam 1 Teaspoon
Vendhayam(Fenugrek) 1Teaspoon

Add the jeeragam and vendhayam to mixie and grind it to a fine powder.
Use 1.5 Teaspoon of Jeeragam & Vendhayam(Fenugrek) Powder.

Method:

Wash the wish adding turmeric powder and peel the fish skin.
Add 1 teaspoon of chili powder and salt to fish and marinate for 10 minutes.
Then add little oil to a pan and tawa fry the fish.
Each side should turn golden brown colour, Dont deep fry it.
Fish should be half cooked, this removes fish smell ( if using frozen fish).

Add 1 Tablespoon oil to kadai and add onion and fry till it turns golden brown colour.
Add chili powder, dhania powder and jeeragam n fenugrek powder and fry for a while.
Add chopped tomato and fry for a while.
Cool the content and make it a paste in mixie or hand blender.

Heat a Kadai and add 3 to 4 tablespoon of oil and add mustard.
When mustard splits add curry leaves and crushed garlic.
Add the grinded paste and tamarind water.
Add green chili and salt, cook till raw smell goes.
Add coconut milk and cook for 5 minutes.
Add fish and cook the fish.

Delicious meen kulambu is ready..... great with steaming white rice. One of my favorite dish. Do right it out and drop comments.

Crab Chops

2007-09-24T06:07:00.000-07:00

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3 to 4
Tomato 2
Mustard 1/2 Teaspoon
Ginger n Garlic paste 2 Teaspo0n
Oil
Salt

Masala Powder:

Jeeragam 1 Teaspoon
Whole Pepper (Melagu) 1 Teaspoon
Rice 1/2 Teaspoon

Fry the above ingredients in a kadai and grind it into fine powder.

Method:

Add oil to kadai and add mustard.
When mustard splits add onion and fry for 3 minutes.
Add ginger n garlic paste and fry for 2 minutes.
Add tomato and fry it.
Add masala powder fry for 2 minutes add crab and salt.
Add water to the kadai, the crab must be soaked in water.
Cook the crab, all the water should evaporate.
Fry well and make it dry.

Tasty Crab chops is ready.

South Indian Omelet

2007-09-18T14:10:00.000-07:00

Ingredients:

Egg 2
Small Onion(Shallots) 4
Curry Leaves little
Milk 2 Tablespoon
Chili Powder 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Pepper little
Coriander Leaves finely chopped little
Oil
Salt

Method:

Add little oil to kadai and saute the finely chopped small onions and curry leaves till the onion turns golden brown colour.
Keep it aside.

Add chili powder and turmeric powder to 2 tablespoon milk and mix well( Adding powders to milk avoids lumps and milk makes omelet soft and fluffy).
Add the eggs and salt, beat well.
Add the fried onions and coriander leaves, mix well.

Now heat the tawa and sprinkle little oil and pour the beaten egg.
Sprinkle pepper all over the egg and turn side and cook it.

Tasty Omelet is ready......this is my favorite dish which I make when I am in short of time.

Coriander Chutney/Pickle

2007-09-17T15:28:00.000-07:00

Ingredients:

Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon
Salt
Oil

Method:

Wash the coriander leaves and chop it.
Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
Add dry red chili and garlic fry for 2 minute.
Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
Switch off the stove and allow the content to cool.

Grind the content in a mixie or blender along with the tamarind pulp.
Heat a kadai and add 4 to 5 tablespoon of oil.
Add mustard when it splits add 1 teaspoon urid dal.
Then add the grinded content to kadai.
Allow the content to boil till oil separates.

Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.

Egg Korma

2007-09-15T05:11:00.001-07:00

Ingredients:

Boiled Egg 4
Small onions or Shallots 4 to 6
Big Tomato 1
Ginger n garlic paste 1 Teaspoon
Coconut milk 1 Cup
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeera powder 1/2 Teaspoon
Tamarind Pulp 3 Tablespoon
Fennel Seeds (Sombu) 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Coriander leaves to garnish
Oil
Salt

Method:

Add oil to kadai and add fennel seeds.
Add onions and ginger n garlic paste fry for 3 minutes.
When onions turn golden brown colour add tomato, all the masala powders and salt saute for 3 minutes.
Add little water and tamarind pulp then close the kadai and cook for 4 minutes.
Open the kadai and add cononut milk and cool till raw smell goes.
Add the boiled egg and cook for 3 minutes.
Finally garnish with coriander leaves.

Egg korma is ready, Great with steaming white rice and appalam.

Bread Upma

2007-09-15T04:59:00.000-07:00

Ingredients:

White Bread 6 Slices
Onion 2
Green Chili 2 (slit and remove seeds)
Mustard 1/4 Teaspoon
Lemon juice 2 Tablespoon
Curry Leaves a bunch
Ginger small pieces 1 Teaspoon
Oil
Salt

Method:

Remove the edges of bread and cut it into small cubes and leave it aside.
Add oil to kadai and add mustard when it splits add ginger, onions, green chili and curry leaves, fry for 3 to 4 minutes.
When onion turns golden brown colour add salt and bread pieces.
Sprinkle little water over the bread and close the kadai and cook in sim for 6 to 8 minutes.
Finally sprinkle the lemon juice to kadai and stir the content gently and fry for 3 to 4 minutes.

Bread upma is ready.... A great tiffin which is easy and can be prepared quickly. Bread Upma can be served as evening snack along with tea.

Masala Chicken Gravy

2007-09-10T06:39:00.001-07:00

Ingredients:

Chicken 1/2 kg
Shallots (Small Onion) 5 to 6
Small Tomato 1
Ginger Paste 1 Teaspoon
Chili powder 1 Teaspoon
Dhannia Powder 1/2 Teaspoon
Garam masala powder 1/4 Teaspoon
Powdered Jeeragam 1 Teaspoon
Powdered Whole Pepper 1/2 Teaspoon
Coriander a bunch chopped
Coconut milk 1/2 Cup
Patta 1
Oil
Salt

Method:

Add oil to kadai then add patta and ginger paste.
Add onion and saute till it turns golden brown colour.
Add all the masala and fry for a while.
Add chicken and salt fry for 2 minutes.
Add tomato and saute for 3 to 4 minutes.
Add little water and boil it.
When chicken is half done add thick coconut milk and cook the chicken.
Finally garnish with coriander leaves.

This gravy is great with tiffin items.

Lemon Rasam

2007-09-10T06:33:00.000-07:00

Ingredients:

Tomato 1
Crushed Garlic pods 3
Dry Chili 2
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Curry Leaves little
Coriander to garnish
Turmeric powder a pinch
Asafoetida a pinch
Rasam Podi 2 Teaspoon
Lemon juice 1 (As needed)
Cooked Toor Dal (Tuvaram Paruppu) 3 Tablespoon

Method:

Squeeze a tomato in the water and mix the cooked toor dal.
Add little oil to kadai and add mustard when it starts to split add fenugrek, asafoetida, curry leaves, dry red chili, turmeric powder and rasam podi, fry for a while.
Add the dal water to the kadai.
Add pressed garlic to the kadai, allow it to boil.
Add coriander leaves and switch off the stove.
Finally add salt and lemon juice.

Lemon rasam is ready, great with steaming white rice and appalam.

Peas Masala

2007-09-10T06:19:00.000-07:00

Ingredients:

Peas 2 Cup
Shallots (Small Onion) 4 to 5
Chili Powder 1 Teaspoon (As needed)
Garam Masala Powder 1/4 Teaspoon
Curry leaves little
Thick Coconut milk 1/4 Cup
Oil
Salt

Method:

Add oil to kadai, then saute onions and curry leaves till onions turns golden brown.
Add the chili powder and garam masala powder and fry for 2 minutes.
Add peas and salt fry for 2 to 3 minutes.
Add little water and cook the peas.
When peas is cooked add coconut milk.
Fry till oil separates.

Peas masala is ready, It goes well with any food. Do try it out and drop comments.

Lime Pickle

2007-09-07T08:13:00.000-07:00

Ingredients:

Large Lime 6
Salt 4 Teaspoon(As needed)
Chili Powder 4 Teaspoon
Asafoetida 1/2 Teaspoon
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Gingelly oil or Sesame oil 8 Tablespoon

Method:

Cut the lime into medium pieces (all of same size).
Mix the lime with chili powder, asafoetida and salt.
Leave it in a airtight jar overnight.
Next day add sesame oil 5 tablespoon and mix well and leave it aside for a day.
Next day add 3 tablespoon of sesame oil to kadai.
Add mustard when it splits add fenugrek and a pinch of asafoetida.
Add the lime to the kadai and mix well.

Lime pickle is ready, store this in airtight container and keep it in fridge.

Tomato Pickle

2007-09-07T07:59:00.000-07:00

Ingredients:

Big Tomatoes 4
Chili Powder 1 Teaspoon
Tamarind a small piece
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Asofoetida 1/4 Teaspoon
Salt
Oil

Method:

Cut the tomatoes into big pieces.
Add red chili powder, tamarind and salt to tomato pieces and grind it in a mixcy.
Add oil to a kadai and add mustard when it splits add fenugrek and asofoetida.
Add the tomato paste to kadai and fry till oil separates.

Pour it in dry container and store in fridge.

Indian Style Pasta

2007-09-06T07:51:00.000-07:00

Ingredients:

Pasta 2 Cup
Big Onion 2
Small Tomato 3
Coriander a handful chopped
Chili Powder 1 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Turmeric Powder 1/4 Teaspoon
Oil
Salt

Method:

Add the pasta to boiling water and add little salt.
When the pasta is cooked drain it and leave it aside.

Add oil to the kadai and fry the onion till it turns golden brown colour.
Add chili powder, turmeric powder and garam masala powder fry it for a while.
Add tomato and fry for 3 minutes.
Add little water and cook the onion and tomato till water evaporates.
Add the cooked pasta to the kadai and mix well.
Add salt if needed.
Garnish with coriander leaves.

This recipe is very easy and cool which I got from my friend. Do drop your comments.

Paruppu (Ghee Dal)

2007-09-04T13:36:00.000-07:00

Ingredients:

Toor dal (Tuvaram Paruppu) 1 Cup
Curry leaves little
Jeeragam 1/2 Teaspoon
Dry Red Chili 3 to 4
Asafoetida a pinch
Turmeric powder 1/4 Teaspoon
Mustard 1/2 Teaspoon
Ghee 3 Tablespoon
Salt

Method:

Wash the dal and add turmeric powder to the dal.
Add water and 1 teaspoon of oil and pressure cook the dal.
When the dal is cooked add salt and mash it well.
Add ghee to a kadai and add mustard.
When it splits add jeeragam, asafoetida, curry leaves and dry red chili.
Fry for few seconds and these to the dal.
Mix well and it is ready.

Ghee dal is ready....great with steaming rice and appalam.

Pineapple Kesari

2007-09-03T09:56:00.000-07:00

Ingriedients:

Rava (Semolina) 1 Cup
Sugar 1 Cup (As needed)
Water 3 Cups
Pineapple 1/2 Cup (Cut into small pieces )
Cashew nut 10 to 15
Raisins 6
Cardamom powder 1/2 Teaspoon
Ghee 1/4 Cup
Colour powder a pinch

Method:

Add 2 Tablespoon of ghee to a pan and fry cashew nut and raisin and keep aside.
Add the rava to the pan and fry for 2 to 3 minutes and remove it from pan and keep a side.
Add water and pineapple pieces to pan cook the pineapple.
Add colour powder and cardamom powder.
Add rava little by little and stir it constantly to avoid lumps.
When it gets thick add sugar and mix well.
Add fried cashew nut and raisins.
Finally add the remaining ghee.

Pineapple kesari is ready and it is a great sweet which is very delicious and tasty.

Seedai

2007-09-03T09:19:00.000-07:00

Ingredients:

Pacha Arisi (Raw Rice) 1 Cup
Urid dal 1/4 Cup
Grated Coconut 1/2 Cup
Butter 1 Tablespoon
Jeeragam 1 Teaspoon
Asafoetida a pinch
Salt (Dissolve in water)
Oil to fry

Method:

Soak the pacha arisi in water for 5 to 6 hours.
Dry the pacha arisi by spreading it in newspaper.
When the pacha arisi is dried and powder the pacha arisi.
Sieve the powdered pacha arisi.

Fry the urid dal in a kadai and cool it and powder it.
Sieve the powdered urid dal.

Add grated coconut, salt water, jeeragam, asafoetida and butter, make a firm dough.
Make small balls and place it in cloth and allow it to dry for 20 minutes.
Heat oil in a frying pan and fry the seedai till they turn brown and crispy in medium heat.
Do not fry the seedai for a long time, it will be burnt.
Remove the seedai from the pan and place it in paper to remove excess oil.
Store it in a airtight container.

Note: Mix the dough very well and make it soft. There must not be lumps else the seedai will burst when frying in oil.

Murukku

2007-09-03T08:44:00.000-07:00

Ingredients:

Pacha Arisi (Raw Rice) 1 Cup
Urid dal 1/4 Cup
Butter 1 Tablespoon
Jeeragam 1 Teaspoon
Salt (Dissolve in water)
Oil to fry

Method:

Soak the pacha arisi in water for 5 to 6 hours.
Dry the pacha arisi by spreading it in newspaper.
When the pacha arisi is dried and powder the pacha arisi.
Sieve the powdered pacha arisi.

Fry the urid dal in a kadai and cool it and powder it.
Sieve the powdered urid dal.

Add jeeragam to the sieved powder.
Sprinkle the dissolved salt water to the sieved powder and add butter to make a firm dough.
Grease the murukku mould and fill it with required amount of dough into the mould.
Press it to round or any other shape into the hot oil directly.
Fry it before it turns dark brown colour and turn side to cook it.
Place the fried murukku in paper to remove excess oil.
Cool it and store it in airtight container.

Murukku is my favorite snack. Try it out and do drop your comments.

Melagu (Pepper) Rasam

2007-08-31T10:06:00.000-07:00

Ingredients:

Tomato 1
Crushed Garlic pods 3
Tamarind a lemon size
Dry Chili 2
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Curry Leaves little
Coriander to garnish
Turmeric powder a pinch
Asafoetida a pinch

To make a paste:

1/2 teaspoon whole pepper, jeeragam 1/2 teaspoon and 1 green chili.
Grind it in mixcy and make a powder.

Method:

Take tamarind water and squeeze a tomato in the tamarind water.

Add little oil to kadai and add mustard when it starts to split add fenugrek, asafoetida, curry leaves, dry red chili, turmeric powder and grinded paste, fry for a while.
Add the tamarind water to the kadai.
Add pressed garlic to the grind water, allow it to boil.
Add coriander leaves and switch off the stove.
Finally add salt.

Melagu rasam is ready, great with steaming white rice and appalam.

Butter Beans Curry

2007-08-31T02:00:00.000-07:00

Ingredients:

Butter Beans 1 Cup
Onion 1 Big
Chili powder 1 Teaspoon
Garam masala powder 1/2 Teaspoon
Turmeric powder a pinch
Curry Leaves a little
Coriander to garnish
Patta (Cinnamon Stick) 1 inch
Grated coconut a handful (Optional)
Oil
Salt

Method:

Add oil to pressure cooker when it is hot, add patta and curry leaves.
Add onion and fry till it turns golden brown colour.
Add turmeric powder, chili powder and garam masala powder and fry for 1 minute.
Add butter beans and salt and fry for 2 minutes.
Add little water and close the cooker and pressure cook butter beans.
Open the cooker and fry till water content becomes thick.
Optional - add a handul of coconut and mix well.
Garnish with coriander leaves.

Butter beans curry is ready it goes great with rice variety and chapatti or roti.

Chicken Pakoda 2

2007-08-28T07:53:00.000-07:00

Ingredients:

Boneless Chicken 1/2 kg (Cut into small pieces)
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Chili Powder 2 Teaspoon ( As needed)
Corn Flour 6 Tablespoon
Oil to fry
Salt

Method:

Marinate the chicken pieces with ginger and garlic paste, turmeric powder, chili powder and salt.
Marinate it for 3 to 4 hrs.

Add corn flour to the marinated chicken before.
Deep fry the chicken pieces in oil.

Chicken bakoda is ready....A great evening snack and it is also a great starter.

Vanilla Sponge Cake

2007-08-26T12:28:00.000-07:00

Ingredients:

Sugar 1 and 1/4 Cup
Maida or Self Raising flour 1 and 1/2 Cup
Unsalted Butter 1 Cup
Baking powder 1 Teaspoon
Egg 4
Vanilla Essence 1 Teaspoon

Method:

Sieve maida and baking powder together and keep aside.

Beat sugar and butter into a smooth batter using a hand mixer or blender.
Add egg one by one and beat well.
Add the sieved powder to batter ( 1 tablespoon at a time) and mix well.
Finally add vanilla essence and mix well.

Grease the baking pan with butter.

Preheat the oven at 350F/180C for 10 minutes.
Pour the batter to the baking pan.
Bake the cake for 40 minutes - If a knife is inserted into the cake, it should come out clean then the cake is done.

Yummy cake is ready..... It is easy to make and very tasty.

Ingi (Ginger) Theeyal

2007-08-25T11:25:00.000-07:00

Ingredients:

Ingi (Ginger) 250 gms
Chili powder 1 Teaspoon
Coriander (Dhaniya) powder 1 Teaspoon
Tamarind pulp 2 Tablespoon
Oil
Salt

Method:

Peel ginger and cut into small pieces (Take care to make all pieces same size).
Fry the ginger pieces in oil.
Grind the fried ginger pieces in mixcy by adding little water, chili and dhaniya powder.
Add tamarind and salt to the paste.
Add oil to kadai and add mustard.
When it splits add urid dal fry till it turns brown.
Add this to the ginger paste.

Ingi theeyal is ready. Can store it in air tight container and keep it in fridge and can be used like pickle. It goes well with paruppu kulambu.

Phirni

2007-08-25T11:04:00.000-07:00

Ingredients:

Milk 1/2 litre
Rava (Semolina) 50 gms
Cardamom powder a pinch
Sugar 3/4 Cup (As needed)
Condensed milk 2 Tablespoon
Cashew nut 12
Ghee 1 Tablespoon

Method:

Fry Cashew nut in ghee and keep it aside.
Add milk to a pan and boil it.
Add cardamom powder to milk.
Add rava little by little (to avoid lumps) to boiling milk and mix well.
When rava is cooked add sugar and mix well.
Add fried cashnew nut and condensed milk.
Now phirni is ready.

Try it out and do drop your comments.

Javarisi (Sago ) Payasam

2007-08-25T10:39:00.000-07:00

Ingredients:

Javarisi (Sago) 1 Cup
Sugar 3/4 Cup (As needed)
Milk 1/2 litre
Vanilla Essence 1 Teaspoon
Condensed Milk 2 Tablespoon
Cashew nut 12

Method:

Soak javarisi in water for 1 hr.
Add the javarisi to boiling water and cook it.
Filter it and keep aside.

Break cashew nut into small pieces.
Boil water in pan and add the cashew nut pieces and cook it for 10 minutes.
Filter it and keep aside.

Add milk to a pan and boil it.
Add the filtered javarisi and boil it for a while.
Add sugar and mix well till sugar dissolves.
Add condensed milk and vanilla essence.

Tasty javarisi payasam is ready.

Kara Kulambu

2007-08-22T14:27:00.000-07:00

Ingredients:

Toor dal 2 Tablespoon
Asafoetida a pinch
Jeeragam 1 Teaspoon
Dry Red Chili 4
Small onions 10 to 12
Crushed Ginger 1 Tablespoon
Coriander (Dhania) Powder 1.5 Teaspoon
Chili Powder 1/2 Teaspoon
Turmeric powder a pinch
Curry leave a bunch
Crushed Garlic pods 10 to 12
Garlic pods 10 ( Fry it in oil and leave it aside)
Tamarind a lemon size
Mustard 1/4 Teaspoon
Gingerlly Oil or nalla ennai
Salt

Method:

Add oil to the kadai and add mustard when it splits add toor dal, dry red chili, jeera and fry for 1 minutes.
Add chopped small onions, crushed gingers, coriander(dhaniya) powder, chili powder , turmeric powder and curry leaves fry for 1 minute.
Add crushed garlic, salt and tamarind pulp and boil it till raw smell goes.
When oil separates add the fried garlic and switch off the stove.
Finally add 1/2 Teaspoon of ghee to kara kulambu it gives good taste.

Kara Kulambu is great with steaming rice and appalam.

Sambar Podi

2007-08-20T12:50:00.000-07:00

Ingredients:

Coriander seeds 1 cup
Whole pepper 1/4 cup
Jeeragam (Jeera) 1/4 cup
Channa dal (kadalla paruppu) 1 Tablespoon
Rice 1 Tablespoon
Vendhayam 1/4 teaspoon
Curry leaves a handful
Red dry chili 2 cup

Method:

Fry all the ingredients separately in a frying pan.
Cool the content.
Grind it into a powder in mixcy or grind it in a mill.

Store it in a air tight container.

Idli Podi

2007-08-20T08:16:00.000-07:00

Ingredients:

Urid dal 200 gms
Garlic pods 2
Tamarind small piece
Dry Curry leaves a handful
Asafoetida a pinch
Dry red chili 200 gms (As needed)
salt

Method:

To a kadai add urid dal and fry it along with garlic.
Add dry red chili, curry leaves, asafoetida and fry for 2 to 3 minutes.
Finally add tamarind and fry for a while.
Cool the content.
Add the content to a mixcy and add salt.
Grind it to powder in a mixcy.

Add nalla ennai (Gingerly Oil) or coconut oil to the podi and have it with dosa or idli.

Easy (123) Rasam Powder

2007-08-20T07:43:00.000-07:00

Ingredients:

Whole Pepper 200 gms
Jeeragam 100 gms

Method:

Add these to mixcy and make it into a fine powder.
Rasam powder is ready.

Vellarikka Pachadi / Cucumber Raita

2007-08-19T11:19:00.000-07:00

Ingredients:

Vellarikai ( Cucumber) 250 gms
Curry leaves little
Mustard 1/2 Teaspoon
Red dry chili 2 or 3
Curd 1/2 Cup
Oil
Salt

To make a paste:

Green chili 2, grated coconut 2 tablespoon and jeeragam 1/2 teaspoon.
Grind the above in a mixcy by adding little water.

Method:

Add oil to kadai, add mustard when it splits add curry leaves, red dry chili and cucumer fry it for a while.
Add the grinded paste to the kadai.
Cook the cucumber.
Add salt and add curd before switching off the stove.

Vellarikai Pachadi is a great side dish, you can also have it with steaming rice.

Garam Masala

2007-08-19T10:53:00.000-07:00

Ingredients:

Cloves (Krambu or Lavangam) 50 gms
Cinnamo (Pattai) 50 gms
Annasi Poov (Star Anise) 50 gms
Cashew nut 100 gms
Kasa Kasa (Poppy seeds) 100 gms
Jeeragam (Cummin seeds) 100 gms

Method:

Fry each item separately in a frying pan ( no need to add oil).
Then cool the spices after frying it.
Grind all the spices together in a mixcy.
Garam masala powder is ready.

Homemade aromatic garam masala is ready....it gives a special taste when added to the dishes.

Paruppu Kulambu

2007-08-19T10:37:00.000-07:00

Ingredients:

Toor Dal 1/2 Cup
Green Chili 6
Garlic pods 2
Jeera Seeds 1 Teaspoon
Asafoetida a pinch
Turmeric powder 1/4 Teaspoon
Small onions 4
Tomato 1
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Dry Red Chili 2
Curry leaves little
Oil
Salt

To make a paste:

Grind tender coconut and jeera seeds in a mixcy and keep it aside.

Method:

To a Pressure cooker add toor dal, chopped tomato, small onions, asafoetida, turmeric powder, garlic pods, green chili and add 2 cup of water.
Pressure cook it.
Open the cooker add salt and mash the dal.
Add the grinder paste and boil well till raw smell goes.
Add tamarind pulp and boil the dal.
In a small frying pan add oil when its hot add mustard.
When mustard splits add dry red chili and curry leaves.
Add this to the dal.

Paruppu kulambu is great with steaming rice and aviyal...

Kola Urundai / Mutton Balls

2007-08-15T11:00:00.000-07:00

Ingredients:

Minced meat 250 gms
Dry Red Chili 5 to 6 (As needed)
Garlic pods 3
Ginger 1 inch
Small Onions(Shallots) 4 to 6
Grated tender coconut 1/2 tsp
Garam Masala Powder 1/2 tsp
Turmeric powder 1/4 Teaspoon
Puttu Kadallai 1/4 Cup
Egg 1
Oil
Salt

Method:

Wash the minced meat and drain the water.
Add oil to kadai and fry chopped onions till it turns golden brown.
Add turmeric powder, garlic, ginger, dry red chili, salt and garam masala powder and fry for 2 to 3 minutes.
Add minced meat and fry it dry.
Add coconut fry for a 2 to 3 minutes.
Off the stove and cool the content.
Add puttu kadallai and all the above ingredients to a mixcy and make a fine paste.
Do not add water.
The paste must be thick.
Add an egg and mix well.
Now make small balls out of it.
Deep fry the meat balls in oil.

Serve as a starter and goes great with briyani.

Tandoori Chicken

2007-08-15T05:30:00.000-07:00

Ingredients:

Chicken Drumstick 10
Turmeric powder 1 Teaspoon
Chili Powder 2 Tablespoon
Ginger n garlic paste 2 Teaspoon
Lemon juice 1/4 Cup
Curd 1 Cup
Tandoori chicken masala powder 4 Tablespoon
Salt

Method:

Wash chicken drumstick with turmeric powder, slit the chicken drumstick with sharp knife.
In a small bowl add lemon juice, salt, chili powder and ginger n garlic paste and mix well.
Marinate chicken drumstick with the above mixture and marinate it for 1 to 2 hrs.

In a small bowl add curd and tandoori masala powder.
Take the marinated chicken and again marinate with the above mixture.
Leave it aside for 4 to 5 hrs.

Preheat the oven in 240º C or 475º F.
Line a baking tray with aluminum foil and add liitle water ( this avoid smoke).
Cut aluminum foil into strips and roll it in the tip of chicken drumstick.
Arrange the marinated chicken drumstick in a tray and place it in oven.
Occasionally turn the chicken and spray butter ( this will avoid drying of chicken).
Do this till chicken turns crispy and charred in places.

It is a good starter dish.... Goes well with naan and rotis.

Rava Kesari

2007-08-14T13:44:00.000-07:00

Ingriedients:

Rava (Semolina) 1 Cup
Sugar 1 Cup (As needed)
Water 3 Cups
Cashew nut 10 to 15
Raisins 6
Cardamom powder 1/2 Teaspoon
Ghee 1/4 Cup
Milk 1/4 Cup
Colour powder a oinch

Method:

Add 2 Tablespoon of ghee to a pan and fry cashew nut and raisin and keep aside.
Add the rava to the pan and fry for 2 to 3 minutes and remove it from pan and keep a side.
Add water to pan and boil the water.
Add colour powder and cardamom powder.
Add rava little by little and stir it constantly to avoid lumps.
When it gets thick add sugar and mix well.
Add fried cashew nut and raisins.
Add milk and mix well.
Finally add the remaining ghee.

Rava kesari is ready and it is a great sweet which blends well with breakfast.

Potato n Peas Curry

2007-08-14T13:25:00.000-07:00

Ingriedients:

Potato 5
Peas 1/2 cup
Onion 1 Big
Tomato 1
Curry Leaves a bunch
Ginger Paste 1/2 Teaspoon
Garlic Paste 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Chili Powder 1 Teaspoon
Pattai (Cinnamom) little
Fennel Seeds (Soombu) 1/4 Teaspoon
Oil 3 Tablespoon
Salt

Method:

Peel the potato and cut into cubes.
Add oil to kadai, add soombu and pattai and fry for a while and then add ginger and garlic paste and fry for 1 minute.
Add onions and curry leaves and fry for 2 to 3 minutes.
Add turmeric powder, garam masala and chili powder and fry for 3 minutes.
Add tomato and fry for a while.
Add salt, then add peas and fry fow 2 minutes.
Add potato and fry for a while.
Sprinkle some water and close the kadai and cook the potato and peas.
Open the kadai and fry it often.

It goes great with steaming rice and sambar.

Mango Pickle

2007-08-06T06:26:00.000-07:00

Ingredients:

Mango 3
Garlic 15 pods
Ginger same amount as garlic
Chili Powder 3 Tablespoon
Salt 3 Teaspoon (As needed)
Asafoetida 1/2 Teaspoon
Fenugrek (Vendhayam) 1/2 Teaspoon
Mustard 1 Teaspoon
Curry Leaves a handful
Oil 100 ml

Method:

Cut Mango into small pieces and mix well will chili powder and salt and leave it aside.
Cut garlic and ginger into small pieces.
Fry asafoetida and vendayam in a frying pan and grind it into powder.
Add oil to kadai, then add mustard, when it splits add ginger n garlic pieces and curry leaves and fry for 2 minutes.
Add the marinated mango pieces and mix well in the kadai and fry for 3 to 4 minutes.
Before switching off the stove add the powdered asafoetida and vendayam and mix well.
Switch off the stove.

Mango pickle is my favorite pickle....this is easy to make....Store the pickle in fridge.

Kitchen Tips

2007-08-05T05:46:00.000-07:00

Store rice flour and basin in a polythene cover in refrigerator when to store it for a long time.

Put some neem leaves and turmeric pieces or garlic flakes or dry red chilies to the container where you store rice or grains, in order to keep away insects.

Use kitchen scissors to chop fresh mint, chillies and coriander finely and without any mess.

To remove tea or coffee stains from pans or cups, rub the stained area with a little salt and wash it.

To unclog a drain, mix a cup of salt with a cup of baking soda. Pour these into the drain, and then run a kettle of boiling water.

When an egg is dropped on floor, cover it with salt and leave it for 2 minutes. Then easy to clean with kitchen tissue or paper.

A handful of salt added to water while washing glass ware will make them cleaner and sparkling clear.

Arrange your kitchen cabinets with old newspapers and then arrange the bottles and spices, its easy to discard when it becomes messy and can easily replaced with fresh ones.

Always use long handled spatula or spoon while stir-frying food in a pressure cooker. To avoid burning your hand.

Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a frying pan before powdering. They will grind faster and the powder will be finer.

Always keep chapathi or parotta or poori dough covered with a moist cloth to avoid from drying.

To defrost chilled dishes fast, dip the container halfway into hot water for a few seconds and then it will defrost fast.

Keep a little powdered cashewnuts or couscous (KasaKasa)handy in a bottle to add to gravies to make it thick.

While cutting jackfruit apply little oil to the knife as well as your hands. It will cut easily and prevent your hands and the knife from getting sticky.

Channa Masala

2007-08-05T05:10:00.000-07:00

Ingredients:

Channa 1 Cup
Ginger n Garlic paste 1 Teaspoon
Jeera 1/2 Teaspoon
Turmeric Powder 1/4 Teaspoon
Asafoetida a pinch
Onion 2
Tomato 2 small
Channa masala powder 1 Tablespoon
Chili powder 1 Teaspoon
Coriander leaves a bunch
Salt
Oil
Butter 1 Teaspoon

Method:

Soak channa in water overnight.
Pressure cook channa, add baking powder and salt.
Drain water and mash it.
Add oil to a pan, add ginger n garlic paste, jeera, asafoetida and turmeric powder fry for 1 minute.
Add onion, channa masala powder, chili powder and fry it for a while.
Add tomato and fry till oil separates.
Add salt and leave for 5 minutes in sim.
Add partly mashed channa and little water boil it.
Garnish with a bunch of finely chopped coriander leaves.
Add butter and mix well.

Channa masala is ready..... great with poori or chapathis.

Chili Paneer

2007-08-04T02:14:00.000-07:00

Ingredients:

Paneer 350 gms
Corn Flour 1/2 Cup
Ginger n Garlic paste 1 Teaspoon
Salt 1 Teaspoon
Soya Sauce 1 Tablespoon
Ajinomoto 1/4 Teaspoon
Green Chili finely chopped 1 Tablespoon
Coriander leaves a handful
Big onion 1
Oil to fry paneer

To marinate paneer:

Mix corn flour, ginger n garlic paste, salt with water and make a paste.
To this add small pieces of paneer.
Marinate it for 1/2 hr.
Then fry the paneer and keep aside.(Add the fried panner to hot water for few second and drain it, this will keep paneer soft)

Method:

Fry the chopped onions in a fry pan for 3 to 4 minutes.
Add finely chopped green chili and fry for 1 minute.
Add soya sauce, ajinomoto and fried paneer mix well.
Finally garnish with coriander leaves.

Its great with fried rice and also a great snack.

Jeera Paneer Fry

2007-08-04T01:38:00.000-07:00

Ingredients:

Paneer 250 gms
Jeera 1 Teaspoon
Dry Red Chili 3 to 4
Urid dhal 1 Tablespoon
Chili powder 1 Teaspoon (as needed)
Curry Leaves a bunch
Small Onion(Shallots) 4 to 5
Oil
Salt

Method:

Add oil to pressure cooker and add jeera, urid dhal, dry red chili and curry leaves, saute for 2 minutes.
Add onion and chili powder saute for 3 minutes.
Add paneer, salt and 1/2 cup water ( Panner should be covered in water).
Add close the lid and cook the panner for 10 minutes.
Fry the paneer dry.

Jeera paneer is ready....Try it out and drop comments

Pesarattu (Moong Dal Dosa)

2007-08-02T09:53:00.000-07:00

Ingredients:

Moong Dal Dosa 1 Cup (Soak over night in water)
Green Chili 4
curry Leaves a bunch
Raw Rice (Pachha Aresi) 1 Teaspoon

Method:

Grind all the above ingredient to a fine batter.
Add salt to the batter.
Spread the batter like dosa in the tawa.

Its great with coconut chutney.

Adai Dosa

2007-08-02T08:43:00.000-07:00

Ingredients:

Raw Rice ( Paccha Arasi) 1/4 Cup
Ponni Rice 1/4 Cup
Urid Dhal 1/4 Cup
Channa Dhal (Kadalla Paruppu) 1/4 Cup
Moong Dhal (Pasi Paruppu) 1/4 Cup
Toor Dhal (Thuvaram Paruppu) 1/4 Cup

To make adai dosa batter:

Soak the above ingredients in water for over night.
Drain water and grind coarsely by adding sufficient water.
Batter is ready add salt to it.

Onion 1
Curry leaves a bunch
Green chili 1

To make a paste:

Dry Red Chili 3 to 4
Ginger 1 inch
Asafoetida powder (Perukayam) a pinch

Grind it in mixcy and add this to batter and mix well.

Method:

Add finely chopped onion, green chili and curry leaves to the adai dosa batter.
Mix well and now adai dosa batter is ready.
Heat dosa tawa, and spread adai dosa like normal dosa on tawa.
Pour ghee or oil on edges.
Turn side and cook it.

Crispy adai dosa is ready.... goes great with coconut chutney.....

Kothu Curry (Minced Meat) Kulambu

2007-07-30T14:09:00.000-07:00

Ingredients:
Minced meat 250 gms ( Wash and drain water)
Small onion (shallots) 8
Garam masala 1/2 Teaspoon

Fry and make masala paste:

Dry chili 4 to 5
Dhania (Coriander) Seeds 2 Tablespoon
Whole Pepper 1 Teaspoon
Jeera (Cumin) 1 Teaspoon

Fry the above ingredients and grind in mixcy with little water.

Make a coconut paste:

Grated tender coconut 1/4 cup and garlic pods 3 grind to a fine paste.

Method:

Add oil to pressure cooker fry chopped small onions till it turns golden brown colour.
Add minced meat and fry for 3 to 4 minutes.
Add masala paste and fry till raw smell goes.
Add coconut paste, garam masala, salt and water.
Close the cooker and cook the meat.

A great gravy for tiffin items..... I love it with Poori, Dosa and Idli... Do drop your comments.

Paruppu Urundai Kulambu

2007-07-30T08:36:00.000-07:00

Ingredients:

To make paruppu balls:

Kadalai paruppu (Channa dhal) 1 cup
Toor dhal(Thuvaram paruppu) a handful
Onion 1
Sombu (Fennel seeds) 1/2 tsp
Green chili 2
Curry leaves a handful few
Garlic 1 pod crushed
Coconut 2 Tablespoon
Salt

Soak the channa dhal and toor dhal in water for one hour and grind coarsley.
Add little water while grinding, paste should not me watery.
Add sombu and green chili and all the ingredients together and make small balls.

To make Gravy:

Small onion 10
Tomato 2
Sombu (Fennel seeds ) 1 Teaspoon
Fenugrek( vendayam) 1 Teaspoon
Chili powder 1 Teaspoon
Dhania Powder (Corriander powder) 1 Teaspoon
Tamarind 2 Tablespoon
Grated Tender Coconut paste 3 Tablespoon

Method:

Fry the sombu and vendhayam and powder it.
Add oil to kadai and fry onion till it turn golden brown and add tomato fry for a while.
Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the masala until oil separates from it.
Add the tamarind pulp.
Drop the dal balls one by one and close it with a lid and cook for few minutes.
Don’t stir the kulambu otherwise the balls will break.
Or you can either steam the balls in idly steamer and add to the kulambu.
Cover it with a lid and cook until the balls are cooked well.
Add coconut paste to the gravy.
When it boils garnish with coriander leaves.

Try it out and drop comment.

Kothu Curry Urundai kulambu

2007-07-30T08:15:00.000-07:00

Ingredients:

To make meat balls:

Minced meat 200 gms
Ginger n garlic paste 1/2 Teaspoon
Green Chili 4 to 5
Garam masala 1/2 Teaspoon
Pottu kadala ( daliya roasted gram split) a handful
Grated tender coconut 2 Tablespoon

Wash the minced meat and drain the water.
Add all the above ingredients with drained minced meat to a mixcy and make a fine paste.
Do not add water.
The paste must be thick.
Add finely chopped small onion 8 and a handful of chopped coriander leaves to the paste mix well.
Now make small balls out of it.

To make gravy:

Small Onion 5
Garam masala 1/4 Teaspoon
Chili Powder 2 Teaspoon ( as needed)
Grated tender coconut paste 4 Tablespoon
Salt
Lemon 1/2 Squeezed
Oil

Method:

Add oil to the kadai fry chopped onions till it turns golden brown.
Add garam masala and chili powder and fry for 2 minutes.
Add coconut paste, salt and little water and boil it.
Each time add 5 balls, so that the balls wont break.
Cook it well and finally add lemon juice and off the stove.

Great urundai kulambu is ready..... Try it out and drop your comments.

Cooking Tips

2007-07-30T02:40:00.000-07:00

In any dish goes watery especially any gravy or pongal add a handful of rava or bread curmbs & mix it. This will absorb water content. The taste is good.

A great tip for Kara kulambu....Dont boil it more than 15 minutes. Add crushed or slightly pressed garlic, ginger and green chili to kara kulambu at end. It give great flavor and taste.

Add a pinch of salt while frying onion, it will fry soon.

Wash non veg ( chicken, mutton, fish & prawn) with lots of turmeric powder. The smell will go. If still there is smell wash the non veg with butter milk or lemon juice.

If any dish becomes salty, add a big piece of potato to the dish. Then remove the potato piece. Potato will remove salt.

Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately.

To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.

Soak tamarind in warm water for making fast and smooth paste.

If kasakasa or poppy seeds ( couscous) are used in grinding, soak it in hot water for 10 to 15 minutes before grinding in a mixie.

When boiling noodles, add some oil to it. It helps to prevent the noodles from sticking together.

Add a little oil and turmeric powder to the dhal before placing it in the cooker. It will get done in soon.

Mixed Vegetable Kurma

2007-07-29T13:14:00.000-07:00

Ingredients:

Onion 1
Tomato 1
Carrot 1
Beans 1/2 Cup
Peas 1/2 Cup
Potato 1
Cauliflower a handful (50 gms)
Curry leaves a bunch
Turmeric powder 1/4 Teaspoon
Oil
Salt

To Grind:

Green chili 2 or 3, grated tender coconut 1/2 cup, kasakasa(couscous) 1/4 Teaspoon or cashew nut 12, jeera seeds 1/2 teaspoon, Sombu( Fennel Seeds) 1/4 Teaspoon, 1 cardamom, 1 Cloves, Cinnamon 1 inch, garlic 4 pods and little ginger.
Grind the above ingredients to a fine paste.

Method:

Cut all the vegetables into small pieces.
Add cauliflower to boiling water with salt for 5 minutes and drain the water.
Heat oil in a frying pan, add onion and curry leaves, fry till it turns golden colour.
Add tomato, mixed vegetables, salt and turmeric powder.
Fry for 3 minutes.
Add grinded paste to the pan and add water.
Close the pan and cook the vegetables.
Garnish it with coriander leaves.

Great with tiffin items especially chapathi.

Paneer Matter Masala

2007-07-29T11:48:00.000-07:00

Ingredients:

Paneer 200 gms
Peas 1 Cup
Onion 2
Tomato 2
Ginger Paste 1/2 Teaspoon
Garlic Paste 1/2 Teaspoon
Cashew nut 12 (Powder it)
Coriander (Dhania) Powder 1 Teaspoon
Chili Powder 2 Teaspoon
Garam Masala 1/2 Teaspoon
Jeera Powder 1/2 Teaspoon
Jeera 1/4 Teaspoon
Oil

Method:

Add oil to pressure cooker and add jeera.
Add onion fry till it turns golden brown.
Add tomato and add all the powders and fry for few minutes.
Add cashew nut powder and little water, boil for few minutes.
Add paneer pieces, peas and salt.
Close the cooker for 10 minutes.
Garnish with coriander leaves.

Paneer matter masala is great with naan, paratha and chapati.

Aviyal

2007-07-28T06:47:00.000-07:00

Ingredients:

Drumstick 1 or 2
Brinjal 1
Valakkai (Raw Banana) 1
Carrot 1
Indian Cucumber 1
Snake Gourd Chopped 1 Cup
Cluster Beans 15
Raw Mango few pieces
Curd 1/4 Cup
Turmeric powder 1/4 Teaspoon
Mustard 1/4 Teaspoon
Red dry chili 2
Curry leaves a bunch
Sail
Vegetable oil or Coconut oil 2 Tablespoon

To make a coarse paste:

Grated tender coconut 1/2 Cup, 5 green chili, garlic 2 pods, 1 teaspoon jeera seed and 2 small onion.
Add the above to a mixcy and grind it with little water.

Method:

Cut all the vegetables and put it in a kadai.
Add the grinded paste, turmeric powder to the vegetables and add a cup of water and salt, cook the vegetables.
Finally when vegetables are cooked add curd and mix well and switch off the stove.
Add oil to a frying pan, add mustard, when it splits add dry chili and curry leaves.
Add these content to the cooked vegetables.

Great with steaming with rice and sambar.

Mutton Pickle

2007-07-28T06:40:00.000-07:00

Ingredients:

Mutton 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch

Method:

Cut mutton into small pieces.
Marinate the mutton pieces with 3 tablespoon of chili powder & salt for 1 hour.
Fry the mutton pieces in oil and keep aside.
Peel the garlic and keep it aside.
Cut ginger into small pieces.
Add gingerly oil to a kadai.
Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
Fry for few minutes.
Add 5 tablespoon chili powder and salt to taste.
Add fried mutton pieces and saute for few minutes.
Add fried vendhayam powder.
Finally off the stove.
Soak one whole day then use the pickle.

Fish Cutlet

2007-07-28T06:30:00.000-07:00

Ingredients:

Fish ( King Fish or any fleshy fish) 1/2 kg
Big Onion 2
Green chillies 4
Ginger and garlic paste 1 teaspoon
Pepper powder 1 tablespoon
Garam masala powder 1/2 tablespoon
Turmeric powder 1/4 Teaspoon
Potato 1
Coriander Leaves a handful
Curry Leaves a handful
Egg 1
Salt
Oil

Method:

Remove the skin and bone from fish.
Cook fish with salt and turmeric powder in a pan of boiling water.
When the fish is cooked, grind it in the mixer and keep it aside.
Boil the potato separately with salt and mash it.

Add oil to kadai and add onion and curry leaves, saute it.
Add green chillies, ginger and garlic paste and add pepper and garam masala powder.
Add the grinded fish and mix well, if needed add salt.
Add mashed potato, coriander leaves and mix well.
Now the cutlet filling is ready.
Add egg to the cutlet filling and mix well.
Make small balls of the fish cutlet fillings and press it flat.
Finally deep fry in oil.

Its a great snack.

Fish Gravy

2007-07-28T06:15:00.000-07:00

Ingredients:

King Fish (or Salmon Fish) 1/2 kg
Garlic 15 pods
Vendhayam (Fenugrek) 1/2 Teaspoon
Tamarind lemon size

To grind coarsely:

Whole pepper 1/4 Teaspoon, 1/4 Teaspoon jeera (cumin seeds) and Grated tender coconut 2 tablespoon.

Method:

Add peeled garlic, vendhayam, grinded paste to tamarind extract.
Add fish and salt to it.
When fish is cooked add oil to the kadai.
After 3 minutes off the stove.

It a simple great recipe.

Fish Kulambu

2007-07-27T02:56:00.000-07:00

Ingredients:

Fish (any fish) 1/2 kg
Chili powder 2 Teaspoon
Coriander (Dhania Powder) 1 Teaspoon
Tamarind lemon size
Tomato 1
Green Chili 4 to 5
Mustard 1/2 Teaspoon
Vendhayam (Fenugrek) 1/4 Teaspoon
Curry leaves a bunch

Make a paste:

Coconut 4 Tablespoon, jeera 1/2 Teaspoon and 5 small onions.
Grind the above into a fine paste.

Method:

Add the grinded paste, tomato, green chili, curry leaves, salt, chili and dhania powder, little water to tamarind pulp.
Add fish and then cook the content.
When the raw smell goes and fish is cooked off the stove.
Add oil to a frying pan and add mustard when it split add vendhayam.
Add this to the fish gravy kadai.

Easy fish gravy..... goes good with steaming cooked rice.

Sura (Shark) Puttu

2007-07-27T02:34:00.000-07:00

Ingredients:

Sura meen (Shark) 250 gms
Big Onion 2
Green Chili 4 or 5
Garlic 3 pods ( cut into small pieces)
Ginger 1/2 inch
Curry Leaves a bunch
Grates tender coconut 1 Tablespoon
Turmeric powder 1/4 Teaspoon
Salt
Oil

Method:

Remove skin and bone from fish.
Add salt, turmeric powder and little water to boneless fish and cook it.
Mash the cooked fish.
Now add oil to a pan.
Add garlic pieces, ginger, curry leaves and fry for 2 minutes.
Add onion and green chili and fry for 4 minutes.
Now add mashed fish and mix well.
Finally add grated tender coconut.