Tasty'n'Spicy

Black Forest Cake

2010-05-05T12:21:00.000-07:00

It was my hubby's Birthday...was planning to surprise him by baking my own cake, started my search....Oh My God!!! I found innumerable recipes,at last ended up making a black forest cake..the chocolaty flavor with cherries was awesome!!

Ingredients for Chocolate cake

All purpose flour-1 and 2/3 cups

Sugar-1 and 1/2 cups
Baking soda-1 and 1/2 tablespoon
Butter-1/2 cup
Eggs-2
Salt-1/2 tablespoon
Milk-1 and 1/2 cups
Vanilla Extract-1 tablespoon
Unsweetened cocoa powder-2/3 cup

Method

Preheat the oven at 350F for 10mins.
Sieve flour, baking soda, cocoa powder.
In a bowl, mix butter and sugar, add eggs and whisk well ,add milk, salt and mix well.
Add the flour mixture to the mixed liquid ingredients.
Pour the mix in a greased oven proof dish.
Bake at 350F for about 30mins or till a tooth pick inserted in the center comes out clean.

Ingredients for Whipped cream

Heavy whipping cream-473 ml
Vanilla extract-2 tablespoon
Confectioners sugar-5 tablespoon

Method

Mix all the ingredients together and use hand mixer till soft cream forms.

Ingredients for Sugar syrup

Sugar-1/3cup

Water-1/2cup

Vanilla extract-1 tablespoon

Method

Mix all the ingredients and bring it to boil until the sugar dissolves.

Method

After the cake is baked,cool down and cut the cake horizontally into 2 to 3 sheets.
Take one sheet and spread the sugar syrup,cream,canned cherries(optional).
Stack the next sheet at the top of first sheet and follow the same procedure.
Spread the remaining whipped cream at the top and decorate the cake with cherries and dark chocolate crumbs.

Ragi Semiya/Vermicelli

2010-05-05T12:18:00.000-07:00

Ingredients

Ragi Semiya-1 packet

Onion-1

Curry leaves-few

Green chilli-2

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Channa dhal-1 tablespoon

Lemon-1/2

Oil-2 tablespoon

Salt-as required

Method

Cook Ragi semiya/vermicelli according to package directions and keep it aside.
Finely chop onion,curry leaves, slit green chilies lengthwise and squeeze lemon juice.
Heat oil in a pan,add mustard,when it starts popping,add urad dhal,channa dhal.
Add onion,curry leaves,green chilli, sauté until the onion gets transparent.
Add salt, lemon juice and mix with the cooked ragi semiya,serve hot.

Pori Urundai/Puffed Rice Balls

2010-05-05T12:15:00.000-07:00

Ingredients

Puffed Rice-4cups

Jaggery-1cup

Water-as required

Cardamon-3

Ghee-as required

Method

Powder the jaggery and dissolve it in water,after it completely dissolves,strain it to remove impurities.
Heat the syrup with powdered cardamom until it changes into sticky consistency.(test it by pouring a pinch in between the finger,stretch it,it shouldn't break easily)
When the consistency is reached,low the flame, start adding the puffed rice slowly and mix well.
Grease hands with ghee and roll tightly into small balls.

Eggless Chocolate cake

2010-05-05T12:13:00.000-07:00

This recipe is specially dedicated to vegetarian chocolate cake lovers especially for people chocoholic like me!!!...simple'n'easy to bake.

This cake is moist,delicious with chocolaty flavor...

Ingredients

Allpurpose flour - 1 cup

Cocoa powder - 1/4 cup

Sweetened condensed milk - 1 tin

Butter - 2/3 cup

Water - 1cup

Vanilla essence - 2 tablespoon

Baking soda - 1 tablespoon

Baking powder - 2tablespoon

Method

Preheat the oven at 350F for 10mins.
In a bowl,sieve the flour,cocoa powder,baking soda,baking powder.
In another bowl,mix the butter,condensed milk,vanilla essence and water.
Mix the dry ingredients with the wet ingredients and make sure there is no lumps.
Pour the mix in a greased oven proof dish.
Bake at 350F for about 30mins or till a tooth pick inserted in the center comes out clean.
I just spread some chocolate fudge to make it more chocolaty. (optional)

Tomato Soup

2010-02-07T20:21:00.000-08:00

Simplest and easiest home made soup i could ever imagine is tomato soup... with fresh tomato taste..I made it for dinner tonight..

Ingredients

Tomatoes-4 or 5

Onion-1/2

Celery-1/2cup

Capsicum-1/4

Garlic-4pods

Cumin-1/4tablespoon

Butter-2tablespoon

Pepper powder-1/4tablespoon

Salt-as required

Method

Heat butter in a pan,add cumin,chopped garlic and onion.
When onions get transparent,add celery,capsicum,tomatoes,1/4cup water
When tomatoes gets mushy add salt,pepper powder.
Blend well in mixer and make a puree.
In a pan add butter,puree and boil until the raw smell goes off.
Garnish with croûton.

Tip

The puree can be filtered.

Also,this soup can be garnished with cheese,basil leaves,cream.

Vegetable Vellai/White Kuruma

2010-02-07T20:19:00.000-08:00

Ingredients

Onion-1

Mixed Vegetables(Carrot,Beans,Cauliflower,Peas,Potato)-2cups

Cumin-1/2 tablespoon

Fennel-1/2 tablespoon

Bay Leaf-1

Ginger garlic paste-1 tablespoon

Curry leaves-few

Coriander powder-2tablespoon

Curd-2 tablespoon

Milk-1/4cup(optional)

Coriander leaves-fe

Oil/Ghee-2 tablespoon

Salt-as required

For Grinding

Green chili-3

Coconut-5tablespoon

Poppy seeds-2 tablespoon

Roasted Channa dhal-2 tablespoon

Cinnamon-1

Cloves-2

Cardamom-1

Cashew-5

Method

Grind all the ingredients to be grounded into fine paste.
Chop onion, coriander leaves finely.
Heat Ghee/Oil,add bay leaf,cumin,fennel,when it splutters,add onion,curry leaves.
When onion turns transparent,add the mixed vegetables, coriander powder and sauté well.
When the raw smell goes off,add 1/2 cup water and salt.
When the vegetables are cooked,add the grounded paste,curd,milk and boil for another 5mins.
Garnish with coriander leaves.
Serve hot with chappathi,puri,variety rice.

Ragi Idli

2010-02-07T20:15:00.000-08:00

I always wish to try new recipes with some nutritional facts...thats how i tried this recipe which turned out to be soft and puffed idlis.

Ingredients

Ragi flour-1 1/4 cup

Urad dhal-1/2cup

Salt-as required

Method

Soak urad dhal for 2 to 3hours and ragi flour in little water for 1hour.
Grind urad dhal and mix it with ragi flour and ferment it overnight.
Take idly mould , apply oil or ghee.
Fill in the batter in each mould.
Cook it in idly cooker.

Gothumai Puttu

2010-02-07T20:14:00.001-08:00

Today i was bored to have bread,cereals.....for breakfast
I tried making puttu with wheat flour which is healthier version than rice flour...

Ingredients

Wheat flour(Wheat dry roasted and powdered) -1cups

Ghee-3tablespoon

Coconut grated-1/4cup

Sugar-1/4cup

Water-as required

Salt-a pinch

Method

Sieve wheat flour,add salt and sprinkle water little by little.
Mix well until the mixture seem to be powdered(just wet enough)not like a dough though.
Sieve the mixture and add coconut.
Steam in puttu maker for 5minutes.
Ghee,sugar can be added and served.

Parsely Cheese Pasta

2010-02-07T20:11:00.000-08:00

Today i felt to have a very light dinner but rich and delicious in flavor...I often make pastas with ragu sauce,to make a difference tried it with my own veggies...

Ingredients

Pasta-2cups

Bell pepper-1/2

Zucchini-1

Garlic-4pods

Tomato-1

Milk-2cups

Parsley-1/4cup

All purpose flour/maida-2tablespoon

Butter-2tablespoon

Parmesan cheese-1/4cup

Pepper-1tablespoon

Salt-as required

Method

Cook pasta according to package instructions.
Heat butter in a pan,add garlic till it turns brown.
Add bell pepper,Zucchini,parsley,sauté for few minutes.
Move all the vegetables to the corner,add the flour in the center and whisk it to make sure there is no lumps.
Add milk,salt,pepper and allow the mixture to thicken.
Add tomato,cheese at the end.

Tip

Grated nuts like almond,walnut can be used for garnishing.

Apple Walnut Cookies

2010-02-07T20:10:00.000-08:00

This evening i tried making cookies soon after reminding the nutritional value of walnut and apple..these cookies where moist and flavorful..

Ingredients

All purpose flour-2cups

Apple(peeled and chopped)-1

Baking powder-1 tablespoon

Baking soda-1tablespoon

Butter-2/3cup

Vanilla extract-1 table spoon

Sugar-1cup

Egg-1

Cinnamon powder-1tablespoon

Walnuts-1/2cup

Salt-a pinch

Method

Whisk butter and sugar.
Add egg,vanilla extract and mix well.
Add flour,baking powder,baking soda,cinnamon powder,apple,walnut,salt.
Preheat oven to 400F for 10mins
In a baking sheet spray oil/butter,make small balls out of the dough, make patties,leave enough space between cookies.
Bake in 375F for 15mins until golden brown.

Lentil Soup

2010-01-12T15:15:00.000-08:00

Since it is freezing down here..I felt like having hot and spicy soup...as there are endless possibilities to make soup with, i choose lentils simple ingredient on hand, healthy and nutritious....

Ingredients
Lentils-1/2cup
Cumin-1/2 tablespoon
Carrots-1cup
Beans-1/2cup
Celery-1cup
Tomato-3
Ginger-1/2 inch
Turmeric-1/4 tablespoon
Black peeper-1/2ablespoon
Garam masala-1/2tablespoon
Lemon-2tablespoon
Butter/Oil-2 tablespoon
Salt-as required

Method

Soak the lentils in water for 1hour.
In a pressure cooker,add butter,cumin.
When cumin starts spluttering,add ginger,turmeric powder,garam masala.
Add beans,carrot,celeries,tomatoes,pepper,salt.
Cook for few minutes, add 3 cups of water and pressure cook for about one whistle.
Before serving squeeze lemon juice.

Bisibelabath(Sambar Rice)

2009-10-15T15:36:00.000-07:00

Ingredients

Rice-1 cup

Toor dhal-3/4cup

Carrot,peas,potato,capsicum-1 cup(Vegetables like beans,brinjal can also be added)

Red chili-1

Mustard-1/4 tablespoon

Urad dhal-1/4 tablespoon

Cumin-1/4 tablespoon

Channa dhal-1/4 tablespoon

Onion-1

Curry leaves-few

Turmeric-1/4 tablespoon

Tamarind puree-1/4cup

Ghee-2 tablespoon

Oil-2 tablespoon

Coriander leaves-few

Salt-as required

For Grinding

Red chilly-7

Corriander seeds/powder- 2 1/2 tablespoon

Channa dhal- 2 1/2 tablespoon

Fenugreek-1/4tablespoon

Cinnamon-1 stick

Clove-2

Cashew-6

Hing-1/4 tablespoon

Coconut-1/4 cup

Method

In a pan add 1/2 tablespoon of oil and roast all the ingredients to be grounded and grind into fine paste.
Pressure cook toor dhal and rice with 4 cups of water.
In a pan add oil,red chilli,mustard,urad dhal,cumin,channa dhal.
When it starts popping,add onion,curry leaves,turmeric powder.
When onion gets transparent,add potato,carrot,capsicum.
Cook for 5mins then add peas and 1/4cup water,salt.
Close the lid and cook for another 10minutes.
Add tamarind puree,the grounded masala,cook for 5minutes.
Add cooked rice, toor dhal,ghee and mix it.
Garnish with coriander leaves and fried cashews.

Tip

This recepie goes well with potato chips.

To make more delicious dry roast 1 1/2 tablespoon fried gram(pottu kadalai) + 1 tablespoon coconut+1/2 tablespoon cashew, grind into coarse powder and garnish the rice.

Thattai

2009-10-15T15:13:00.000-07:00

Ingredients

Rice flour-4 cups

Urad dhal-1cup

Butter-2 tablespoon

Channa dhal-1/2cup

Seasme seed-1/2cup

Red chilli-20

Curry leaves-few

Salt-as required

Oil-3 cups (for deep frying)

Method

Roast urad dhal and powder it.
Soak channa dhal in water for half an hour.
Soak red chilli in hot water for few seconds and grind it into fine paste.
Chop curry leaves into very fine pieces.
Mix rice flour,urad dhal powder and all the ingredients by adding water little by little.
Make a thick dough.
Make small gooseberry sized balls out of it.
Dampen fingers and gently flatten the dough on a plastic sheet(I cut the edges of ziploc cover and used it)
Prick the thattai with fork to prevent puffing.
Deep fry in oil until golden brown.

Badam/Amond Halwa

2009-10-15T15:00:00.000-07:00

Ingredients

Badam/Almond-3 cups

Sugar-3 cups

Cardamom powder-1tabespoon

Saffron color-a pinch

Milk-1/2cup

Ghee-as required

Method

Soak badam/almond in water for three hours.
Peel the skin from badam.
Blend badam coarsely by adding milk,like dosa batter.
In a pan,add three tablespoon of ghee and mix grounded almond and sugar.
Keep in medium flame and cook for about 20minutes,make sure the mixture doesn't burn.
Add saffron color and cardamom powder,keep whisking for about 30 minutes.
Keep adding ghee in between.
Cook until the mixture doesn't stick to the pan.

Ennai Kathirikai Gravy(Brinjal Gravy)

2009-10-11T15:23:00.000-07:00

Ingredients

Brinjal-5

Mustard-1/4tabespoon

Cumin-1/4tabespoon

Curry leaves-few

Turmeric powder-1/4tabespoon

Tamarind/Tamarind paste-1/4cup

Coriander leaves-few

Salt-as required

Oil-3 tablespoon

For Grinding

Red chilli-15

Coriander seeds/Coriander powder-2 tablespoon

Fenugreek-1/4tabespoon

Cumin-1/2tablespoon

Mustard-1/4tabespoon

Peanut-25

Method

Dry roast all the ingredients for grinding and make a coarse powder out of it.
Heat oil,add mustard,cumin,curry leaves.
When it starts popping,add brinjal,turmeric,salt.
Cook until the brinjal until 1/2 done,add the grounded powder,little water,tamarind.
Allow it to boil until brinjal is fully done.
Garnish with coriander leaves.

Tip

This gravy can be served with chapathi,roti,rice.

Pasiparuppu Payasam/Moong Dhal Dessert

2009-10-11T13:29:00.000-07:00

Ingredients

Moong dhal-1 cup

Milk-1/2cup

Jaggery-1 1/2cup

Grated coconut-3 tablespoon

Cardamom powder-1/2tablespoon

Raisins -10

Cashew-10

Ghee- 1 tablespoon

Method

Pressure cook moong dhal until done.
In a pan,add boiled moong dhal,milk and bring it to boil.
Add jaggery, cardamom powder and boil it for few minutes.
Add grated coconut.
Fry raisins and cashews in ghee.
Garnish payasam with fried raisins and cashews.

Shrimp Fry

2009-10-11T13:18:00.000-07:00

Ingredients

Oil- 3 tablespoon

Curry leaves-few

To Marinate

Shrimp-1/4kg

Maida-2 tablespoon

Rice flour-2 tablespoon

Corn flour-2 tablespoon

Chilli powder-1 tablespoon

Turmeric powder-1/tablespoon

Coriander powder-2 tablespoon

Curry leaves-few

Ginger garlic paste-1 tablespoon

Saffron color-a pinch

Lemon-1/2

Sat-as required

Butter-1 tablespoon

Method

Marinate all the ingredients for half-an-hour.
Heat oil in pan,add curry leaves,spread the marinated shrimp.
Cook until shrimp and masala gets fried.

Caulifower Bhaji

2009-10-11T13:09:00.000-07:00

Ingredients

Cauliflower-1 medium size

Besan flour-1cup

Rice flour-2 tablespoon

Chili powder-1 1/2 tablespoon

Cumin powder-1/2 tablespoon

Turmeric powder-1/4tablespoon

Sat-as required

Oil-3cups

Method

Wash the cauliflower with little salt and separate the florets.
Mix Besan flour,rice flour,chili powder,turmeric,cumin powder,salt with little water and make a thick batter not too watery.
Heat oil,dip the cauliflower in batter and deep fry it.
Serve hot with ketch-up.

Mushroom Capsicum Masala

2009-10-07T15:45:00.000-07:00

Ingredients

Mushroom-1 small pack

Capsicum-1/2

Cinnamon-1

Cove-2

Bay leaf-1

Onion-1

Ginger Garlic paste-1 tablespoon

Green chilly-3

Curd-1/4cup

Coriander powder-3 tablespoon

Pepper powder-2 tablespoon

Coriander leaves-few

Oil-2 tablespoon

Salt-as required

Method

In a pan,add oil,cinnamon,cove,bay leaf.
Add onion,ginger garlic paste,green chilly.
When onion gets transparent,add curd.
Add coriander powder,when the raw smell goes off,add mushroom,capsicum(baby corn can also be added),salt.
Add little water,cook until mushroom is done.
Add pepper powder.
Garnish with coriander leaves.

Tip

This curry can be served with chapathi,roti,variety rice.

Baby corn can be added along with the veggies.

Masala Beans Poriyal

2009-10-07T15:15:00.000-07:00

Ingredients

Beans-1/4kg

Oil-3tablespoon

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Cumin-1/4tablespoon

Red chilli-1

Curry leaves-few

Salt-as required

For Grinding

Urad dhal-1 tablespoon

Channa dhal-3 tablespoon

Coriander seeds/powder-2 tablespoon

Red chilly-3

Grated Coconut-3 tablespoon

Hing-a pinch

Method

Finely chop beans and steam it until half done.
Dry roast and grind into fine paste all the ingredients for grinding
In a pan,add oil,mustard,urad dhal,cumin,red chilly,curry leaves.
Add beans,salt.
Add the grounded paste and mix well with beans.
Cook until the beans is fully done.

Spicy Fish Curry

2009-10-07T14:58:00.000-07:00

Ingredients

Fish-1/2kg

Red chilly-12

Pearl onion-10

Ginger-a small piece sliced

Green chili-2

Tamarind-a small lemon size

Mustard-1/4tablespoon

Curry leaves-few

Coriander leaves-few

Oil-3tablespoon

Sat-as required

Method

Heat 1cup of water,soak the red chilly in water,pick it soon after immersing.
Grind the red chilly into fine paste.
Heat oil in a pan,add mustard.
When mustard starts popping,add sliced ginger.
Add chopped pearl onion,green chili,curry leaves.
When onion gets transparent,add grounded red chilly paste.
When the raw smell goes off,add the tamarind paste,salt,very little water.
Add fish,cook until fish is done.
Garnish with coriander leaves.

Vegetable Noodles

2009-09-08T07:41:00.001-07:00

Ingredients
Noodles-1 pack
Beans-5
Baby Carrots-10

Spring Onion-3 stalks
Onion-1
Garlic-5

Tomato-1/2
Chilly powder-1tablespoon
Pepper powder-1tablespoon
Soy sauce-1tablespoon

Oil-2tablespoon
Salt-as required

Method

Chop all the vegetables into long strips,slice onion.
Mince garlic.
Cook noodles according to the package directions.
In a pan,add oil,when hot,add garlic.
When garlic turns brown,add onion,spring onion.
Fry onion until it gets transparent.
Add all the vegetables,saute for few minutes.(Dont over cook the vegetables)
Add the sliced tomatoes,chilli powder,soysauce,peeper powder,salt and saute for few minutes.
Add the boiled noodles and toss well.
Garnish with corriander leaves.

Tip

This recepie can be served hot with ketchup.

Pavarkkai Varuval(Bitter Gourd Fry)

2009-09-08T07:37:00.000-07:00

Ingredients
Bitter Gourd-4
Chilly powder-1 tablespoon
Turmeric powder-a pinch
Cornflour-2tablespoon
Besanflour-1tablespoon
Riceflour-1tablespoon
Lemon-1
Oil-1cup
Salt-as required

Method

Slice Bittergourd into thin pieces,squeeze lemon juice into the pieces.
Add chillipowder,turmeric,cornflower,riceflower,besan flower,salt.
Mix well until the powder sticks into bitter gourd.
Marinate it an hour.
Heat oil until smokey hot and deep fry the biter gourd.

Tip

This recepie goes well with rasam,sambar,curd rice.

Pudhina/Mint Pulav

2009-07-29T11:33:00.000-07:00

Ingredients

Basmathi rice-1cup

Cinnamon-1

Clove-1

Bay leaf-1

Onion-1/2

Ghee-1/2tablespoon

Salt-as required

For Grinding

Mint/Pudhina-1/2 bunch

Corriander leaves-1/4cup

Fennel-1/2tablespoon

Green chillies-2

Ginger-a small piece

Garlic-2pods

Coconut-3tablespoon

Method

Grind all the ingredients to be grinded into fine paste.
Soak basmathi rice for 15minutes in water, drain the water and keep it aside.
In a pan,add ghee,cinnamon,cloves,bayleaf.
Add onion,when onion onion gets transparent,add the grounded paste.
Saute for few minutes,add salt.
Mix the sauted masala with the rice and pressure cook with 1 1/2 cup of water.
Garnish with fried cashew nuts.

Tip

This recepie can be served with raitha and curries.

Vegetable Pulao

2009-06-21T11:49:00.000-07:00

Ingredients

Basmathi Rice-1cup

Soya chunks-1/2cup

Ghee-2tablespoon

Bay leaf-1

Jeera-1/2tablespoon

Onion-1

Ginger-a small piece

Green chillies-2

Chopped Vegetables-carrot,beans,peas(any vegetable like cauliflower,capsicum)

Bread slices-2 (optional)

Cashew nuts-few

Turmeric powder-1/4tablespoon

Mint leaves-few

Corriander leaves-few

Coconut milk-1cup

Lemon juice-1tablespoon

Salt-as required

For Grinding

Cardamon-1

Clove-2

Cinnamon-1 stick

Pepper corns-1tablespoon

Fennel seeds-1/2tablespoon

Corriander seeds-1/2tablespoon

Cumin-1/2tablespoon

Red chilli-2

Method

Dry roast all the ingredients for grinding and grind into fine powder.
Soak Basmathi rice in water for 15minutes and keep it aside.
Slice Onion,Grate ginger, slice Green chilli lengthwise.
Chop vegetables into small cubes.
Boil a cup of hot water and soak soy chunks for few minutes and drain the water.
In a pan,add ghee,jeera,bay leaf.
When jeera starts splutters,add sliced onion,green chilli,grated ginger.
When onion gets transparent,add chopped vegetables,cook for few minutes.
Add turmeric powder,grounded masala powder,salt.
When the raw smell goes off,add soy chunks,mint leaves,corriander leaves.
Add 1cup coconut milk,1/2cup water,sauted masala to Basmathi rice.
Pressure cook until done.
Garnish with bread slices,lemon juice,corriander leaves.

Tip

This recepie can be served with onion raita.

Chicken Roast

2009-06-10T10:57:00.000-07:00

Ingredients

Chicken-1/2lb

Onion-2

Tomato-3

Corriander leaves-few

Salt-as required

Oil-5tablespoon

For Grinding

Cinnamon-2sticks

Cloves-2

Pepper corns-1tablespoon

Fennel-1 tablespoon

Turmeric powder-1/2tablespoon

Chilli powder-2 tablespoon

Ginger-a 2 inch piece

Garlic-10pods

Salt-a pinch

Method

Wash the chicken with turmeric powder and salt.
Grind all the ingredienteds into fine paste.
Add the grinded paste to chicken pieces and marinate for 1hour.
Slice the onion and chop the tomatoes.
In a pan add oil,add the sliced onion.
When onion gets transparent,add tomatoes,1/4cup water.
When tomatoes gets mushy,add the marinated chicken.
Keep stirring it until all the moisture evaporates,chicken gets fully cooked
and become dry.
Garnish with corriander leaves.

Bread Upma

2009-06-10T10:42:00.000-07:00

Ingredients

Bread Slices-5(any kind)

Onion-1

Tomato-1/2

Tomato paste-2tablespoon

Ginger Garlic paste-1/2tablespoon

Turmeric powder-1/4tablespoon

Chilli powder-1tablespoon

Garam masala powder-a pinch

Corriander leaves-few

Oil-2tablespoon

Salt-as required

Method

Cut the bread slices into small pieces.
In a pan,add 1tablespoon of oil,add the bread pieces,fry for few minutes and keep it aside.
Chop onion and tomato finely.
In another pan,add oil,chopped onion,ginger garlic paste.
When onion turns transparent,add tomato,tomato paste,chillipowder,turmeric powder,garam masala,salt.
Cook until the raw masala smell goes off.
Add the bread pieces,fry for another few minutes.
Garnish with corriander leaves.

Vegetable Manchurian

2009-03-21T16:32:00.001-07:00

Ingredients

Carrot-1

Potato-2

Cabbage-1/4

Onion-2

Green chilli-3

Spring onions with leeks-4

Capsicum-1

Tomato sauce-1/2 cup

Soy sauce-1tablespoon

Ginger Garlic paste-1tablespoon

Chilli powder-2tablespoon

Cornflour-5tablespoon

Besan flour-1tablespoon

Rice flour-1tablespoon

Oil-2cups

Salt-as required

Method

Grate cabbage,carrot and boil potatoes until fully cooked.
Finely chop green chilli,capsicum,onion,
Mix cabbage,carrot,boiled potatoes,green chilli,1 onion,1 tablespoon of chilli powder,besan flour,rice flour,corn flour,little tomato sauce,soy sauce,salt.
Make small balls and deep fry it in oil until it turns brown.
In a pan add oil,ginger garlic paste,onion,spring onion white part,green chilli.
When onion gets transparent add soya sauce,1/2 cup tomato sauce,salt.
Cook well until the raw smell goes off.
Mix 1tablespoon of cornflour in water and add it to the sauted gravy and stop the stove immediately.
Garnish with corriander leaves,green part of spring onions.
Add the veggie balls to the gravy,mix well before it is to be served.

Fish Gravy

2009-03-21T16:15:00.001-07:00

Ingredients

Fish

Onion-2

Tomato-2

Red chilli-5 to 6

Garlic-3

Turmeric powder-1/4tablespoon

Garam masala-1/4tablespoon

Salt-as required

Oil-2cups

Method

Cut the fish length wise,add turmeric powder,salt,marinate it for 15minutes.
Deep fry fish in oil until it is cooked.
Tear the fried fish into small pieces.

Finely chop onion and tomato.
In a kadai,add 1/2tablespoon of oil,garlic,red chilli,fry it for few minutes.
Grind garlic and red chilli into fine paste.
In another pan,add oil,grinded paste.
When the raw smell goes off,add onion,a pinch of salt,turmeric powder.
When onion gets transparent,add tomatoes,garam masala,salt.
When tomatoes becomes mushy,add the teared fish pieces.
Garnish with corriander leaves.

Tip

This recepie goes well with coconut milk rice,chappathis.

Shrimp Gravy

2009-03-21T15:42:00.000-07:00

Ingredients

Shrimp

Onion-1 1/2

Red chilli-5 to 6

Ginger Garlic paste-1tablespoon

Tomato-2

Corriander powder-1tablespoon

Turmeric powder-1/4tablespoon

Corriander leaves-as required

Oil-3tablespoon

Salt-as required

Method

In a pan add 1/2tablespoon of oil,add red chilli,1/2 onion,fry them seperately.
Grind fried red chilli and onion together into fine paste.
In a pan,add oil,onion,ginger garlic paste.
When onion gets transparent add chopped tomatoes.
When tomatoes gets mushy,add the grinded paste,corriander powder,turmeric powder,salt.
Cook well until the raw smell goes off.
Add shrimp and cook until it is done.
Garnish with corriander leaves.

Vegetable Kuruma

2009-03-21T14:59:00.000-07:00

Ingredients

Potato,cauliflower,green beans,carrot-2cups

Onion-1

Tomato-1

Cumin-1/4tablespoon

Fennel-1/4tablespoon

Chilli powder-1tablespoon

Corriander powder-2tablespoon

Pepper powder-1/4tablespoon

Coconut paste-1/2cup

Oil-3tablespoon

Salt-as required

For Grinding

Garlic-3pods

Cashew nuts-6

Coconut-2tablespoon

Onion-1/4 or Pearl onion-6

Corriander leaves-few

Green chilli-2

Method

Grind all the ingredients into fine paste.
Slice onion,chop the vegetables into cubes.
Boil the vegetables until half done.
Boil and peel the skin of tomato and make it into puree.(2 to 3tablespoon of tomato paste can be used instead)
Heat oil in kadai,addcumin,fennel,when starts popping,add onion.
When onion gets transparent,add grounded paste,chilli powder,corriander powder,pepper powder,salt.
Cook until the raw smell goes off.
Add the boiled veggies,tomato paste and cook until it is fully done.
Add coconut milk and cook until oil seperates from gravy.
Garnish with corriander leaves.

Badusha

2009-03-21T14:53:00.000-07:00

Ingredients

Maida/All purpose flour-2cups

Sugar-3cups

Cardamon powder-1tablespoon

Baking soda-a pinch

Butter-5tablespoon

Oil-3cups

Method

Mix ghee and baking soda in a bowl.
Add maida,sprinkle some water and make a soft dough.
Close the dough in wet cloth and keep it aside for 1hour.
Make lime sized balls ,flatten it and slightly press in the center.
Heat oil in reduced flame,Deep fry it in oil until it turns light brown.
Add 2cups of water to sugar and bring it to boil.

When foaming bubbles appear in sugar syrup then it is the right texture,add caradamon powder.

Add the fried bhadushas in sugar syrup,leave it for five minutes and remove it.

Carrot Halwa

2009-03-10T13:25:00.000-07:00

Ingredients

Carrot-2 cups

Sugar-1/4cup

Milk-2 cups

Cardamon powder-1/4tablespoon

Cashews/Almond-few

Raisins-few

Ghee/Unsalted Butter-4tablespoon

Method

Boil milk for about 20minutes.
Shred carrot finely.
Roast the cashew nuts,almond,raisins in ghee.
In a pan add butter/ghee,when butter gets melted,add shredded carrot.
Cook until the carrot becomes tender and the color changes.
Add milk and cook until the milk dries away.
Add sugar,cardamon powder,mix well and cook for another couple of minutes.
Garnish with fried cashews,raisins,almond.

Onion Pakoda

2009-02-25T16:20:00.000-08:00

Ingredients
Onion- 1 no
Green chilly- 2 no
Crushed Ginger- 2 sp
Crushed Garlic- 2 no
Curry Leaves- 3 spring
Besan flour- 1 cup
Rice flour -1/2 cup
Butter- 1/2 tablespoon
Baking soda-a pinch
Red chilli powder- 1 tablespoon
Turmeric powder- 1/2 tablespoon
Salt-as required

Method

Take a dry bowl add besan, rice flour, butter, baking soda and salt mix it well.
Slice onion lengthwise, and chop green chillies and curry leaves.
Add onion, green chilly, curry leaves, ginger, garlic, red chilly & turmeric powder.
Mix it well, just sprinkle water and mix it as a thich dough, dont make it sticky.
Deep fry it in medium heat oil.

Sweet Corn Soup

2009-02-23T15:12:00.000-08:00

Ingredients

Sweet corn cream style-1 can

Beans-1

Carrot-1

Capsicum-1/4

Spring onion-2

Pepper-as required

Unsalted butter-1/2tablespoon

Salt-as required

Method

Chop beans,carrot,spring onion,capsicum.
In a pan add ghee,add white part of spring onion,beans,carrot,capsicum.
Saute them for few minutes,add the cream style corn with 1/2cup water,salt.
Boil it for another 5minutes.
Add pepper,green part of spring onions when it is to be served.

Tip

This can be done in microwave.

Cook the veggies for 2minutes 50seconds and add corn,water cook for another 5minutes.

Sepankilangu Poriyal(Taro root masala)

2009-02-23T14:45:00.000-08:00

Ingredients

Taro root/Sepankilangu-7

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Channa dhal-1/4tablespoon

Garlic-3pods

Onion-1

Curry leaves-few

Turmeric-1/4tablespoon

Sambar powder-3tablespoon

Corriander leaves-few

Salt-as required

Oil-4tablespoon

Method

Boil taro root/sepan kilangu with turmeric powder in water until it is 3/4th cooked.
Peel the skin and cut them into cubes.
Chop garlic,onion finely.
In a pan,add oil,mustard,urad dhal,channa dhal,garlic.
When it starts popping,add onion,curry leaves.
When onion gets transparent add sambar powder,turmeric powder,salt.
Add taro root/sepan kilangu when the raw smell goes off,
Cook it in low flame until it gets fried.
Garnish with corriander leaves.

Broccoli Poriyal

2009-02-23T14:31:00.000-08:00

Ingredients

Broccoli-1

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Onion-1

Tomato Paste(Grinded Tomato)-5tablespoon

Ginger Garlic paste-1/2tablespoon

Chilli powder-1tablespoon

Turmeric powder-a pinch

Coconut Gratings-1/4cup

Corriander leaves-few

Curry leaves-few

Salt-as required

Oil-1tablespoon

Method

Cut Broccoli into small florets.
Boil broccoli with turmeric powder,salt in water for about 5mins.
Drain the water and add little cold water to retain its colour.
In a pan,add oil,mustard,urad dhal.
When it starts popping,add onion,gignger garlic paste,curry leaves.
When onion gets transparent,add tomato paste(grinded tomato),chilli powder.
When tomatoes gets mushy add broccoli,salt and cook until it is fully done.
Garnish with grated coconut,corriander leaves and mix well.

Tomato Dhal

2009-02-17T14:21:00.000-08:00

Ingredients

Toor dhal-1/2cup

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Cumin-1/4tablespoon

Onion-1

Green chilli-1 or 2

Curry leaves-few

Tomato-1

Chilli powder-1/2tablespoon

Turmeric powder-1/4tablespoon

Corriander leeaves-few

Ghee-3tablespoon

Salt-as required

Method

Pressure cook toor dhal until soft.
Slice tomatoes length wise and finely chop onion,green chilli,curry leaves.
In a pan,add ghee,mustard,urad dhal,cumin.
When it starts popping,add onion,curry leaves,green chilli.
When onion gets transparent,add tomatoes,chilli powder,turmeric.
Cook until the raw smell goes off.
Add toor dhal,mix well and cook for another few minutes.
Garnish with corriander leaves.

Vendakkai Fry/Okra Fry

2009-02-17T13:14:00.000-08:00

Ingredients

Okra-1/4kg

Onion-1

Curry leaves-few

Sambar powder-3tablespoon

Turmeric powder-a pinch

Besan flour-3tablespoon

Corn flour-1tablespoon

Salt-as required

Oil-2cups

Method

Cut okra/vendakkai into medium sized pieces.
Slice onion lengthwise,chop curry leaves.
Mix okra,onion,curry leaves,sambar powder,turmeric,corn flour,besan flour,salt all together with very little water,keep it aside for 15minutes.
Deep fry in oil in batches until it turns brown.

Red Chilli/Milagai Chutney

2009-02-16T16:52:00.000-08:00

Ingredients

Red chilli-10

Tamarind-a small lemon size

Garlic-3 or 4pods

Salt-as required

Gingelly Oil-6tablespoon

Salt-as required

For seasoning

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Curry leaves-few

Method

In a pan,add 1/2tablespoon of oil and fry red chilli,garlic seperately.
Grind redchilli,garlic,tamarind,salt into fine paste.
Season it with mustard,urad dhal,curry leaves,gingelly oil.

Muttai Parotta/Egg Paratha

2009-02-16T16:32:00.000-08:00

Ingredients

Egg-2

Frozen Parotta-4

Onion-1

Tomato-1

Curry leaves-few

Green chilli-2

Ginger Garlic paste-1tablespoon

Turmeric powder-a pinch

Chilli powder-1/2tablespoon

Corriander powder-1tablespoon

Garam masala-1/4tablespoon

Pepper powder- apinch

Corriander leaves-few

Salt-as required

Oil-3tablespoon

Method

Cook parotta as per package directions.
Tear parotta into small pieces.
In a kadai,add oil,onion,green chilli,ginger garlic paste,curry leaves.
When onion gets transprent,add tomato,chilli,turmeric,corriander,garam masala powders.
Fry until the raw smell goes off.
Crack and pour the eggs,when the egg is half cooked,add the teared parotta pieces.
Mix well and mince the parotta pieces,add pepper,salt as required.
Garnish with corriander leaves.

Tip

This recepie can be served with any kind of raita.

Instead of corriander,chilli,garam masala powders,

chicken/curry powder can be added.

Rava Idli

2009-02-16T15:53:00.000-08:00

Ingredients

Rava-2cups

Butter milk/Curd-2cups

Salt-as required

For seasoning

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Cumin-1/4tablespoon

Peeper-1/4tablespoon

Channa dhal-1tablespoon

Ginger-a small pod

Green chilli-2 or 3

Corriander leaves-few

Curry leaves-few

Cashew nuts-few

Turmeric powder-a pinch

Ghee-2tablespoon

Method

Finely chop green chilli,ginger,curry leaves,corriander leaves.
In a kadai,add ghee,mustard,urad dhal,cumin,pepper,channa dhal,cashew nuts.
When it starts popping(turns brown),add ginger,green chilli,curry leaves,corriander leaves,turmeric powder,fry it for few minutes.
Add rava,fry for few minutes until the aroma comes.Keep it aside,allow it to cool.
Add buttermilk or mix curd with water,salt,mix well to get idli batter consistency,keep it aside for 3hours.
Take idly mould , apply oil or ghee.
Fill in the batter in each mould.
Cook it in idly cooker.

Tip

This dish can be served with coconut chutney,tomato chutney,onion chutney.

Banana Flower/Vazhai Poo Poriyal

2009-02-12T16:27:00.000-08:00

Ingredients

Banana flower/Vazhai poo-2cups

Moong dhal-1/4cup(optional)

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Hing-a pinch

Onion-1/2

Curry leaves-few

Sambar powder-2tablespoon

Turmeric powder-a pinch

Salt-as required

Oil-2tablespoon

Method

Remove the bract in the banana flower and take the florets found underneath.
Remove the sring in the middle of the floret and rubber like skin too.
Finely chop the florets and wash it with curd/buttermilk to retain the color.
Add little water,turmeric to banana flower and cook until it is half done.
Drain the water from banana flower,add sambar powder,turmeric powder,mix it well.
Preesure cook moong dhal until soft(optional).
In a kadai,add oil,mustard,urad dhal,hing.
When it starts popping,add onion,curry leaves.
When onion gets transparent add the boiled banana flower,salt.
Cook until the florets becomes soft.
Mix with the boiled moong dhal(optional).

Ribbon Pakoda

2009-02-12T16:10:00.000-08:00

Ingredients

Rice flour-2cups

Besan flour-1cup

Butter/Ghee-2tablespoon

Salt-as required

Oil-3cups

For Grinding

Garlic-4pods

Ginger-a small pod

Fennel-1tablespoon

Red chilli-5 or 6

Method

Grind all the ingredients into fine paste.
Mix rice flour,besan flour,salt,butter/ghee,grinded paste and knead the dough(dough shouldnt be too watery).
In murukku press,place the pakoda plate(one which has two lines),load the dough and press directly in hot oil,deep fry it until it turns brown.

Tip

Chilli powder alone can be added instead of grinded paste in order to reduce the spicy flavor.

Semiya/Vermicelli Kesari

2009-02-12T15:43:00.000-08:00

Ingredients

Semiya/Vermicelli-2cups

Sugar-1 1/2cup

Cardamon powder-1tablespoon

Raisins-few

Cashewnuts-few

Saffron color powder/Kesari powder-a pinch

Ghee-5 tablespoon

Method

In a kadai,add 1 tablespoon of ghee,add semiya/vermicilli,fry till it turns brown and keep it aside.
In the same pan fry cashewnuts and raisins,keep it aside.
In a another pan,add 4cups of water,allow it to boil.
When water is boiled,add fried vermicelli and cook until it becomes soft.
Add sugar and stir well.
Add kesari powder(mix it with little water)and mix well.
Cook until it thickens(keep it in low flame).
Garnish with the remaining ghee,cardamon powder,fried cashews and raisins.

Muttai Kulambu/Egg Curry

2009-01-30T14:36:00.000-08:00

Ingredients

Egg-4

Onion-1

Mustard-1/4tablespoon

Cumin-1/4tablespoon

Fenugreek-1/4tablespoon

Red chilli-2

Green chilli-2

Curry leaves-few

Turmeric powder-a pinch

Cumin powder-1tablespoon

Chilli powder-1/4tablespoon

Corriander powder-1tablespoon

Ginger garlic paste-1tablespoon

Coconut paste-1/4cup

Tamarind juice-1cup

Corriander leaves-few

Salt-as required

Oil-2tablespoon

Method

Boil Eggs in water until it is fully done.
In a kadai,add oil,mustard,cumin,red chilli,fenugreek.
When it starts popping add onion,curry leaves,green chilli,turmeric.
When onion gets transparent,add ginger garlic paste,chilli powder,corriander powder,cumin powder.
Add tamarind juice and 1/2cup of water,allow it to boil.
Add coconut paste,cook for another few minutes,add the boiled eggs(Make small slits in the sides to allow the gravy go inside).
Garnish with corriander leaves.

Tip

Egg can be broken and poured as such in gravy instead of boiling it.

Coriander Chutney

2009-01-30T14:23:00.000-08:00

Ingredients

Coriander-1bunch

Cumin-1/4tablespoon

Ginger-a small pod

Green chilli-2 or 3

Garlic-2 n.o

Tamarind-a small lemon sized

Coconut-1/4cup

Salt-as required

Oil-1tablespoon

For seasoning

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Curry leaves-few

Method

In a pan add 1/2tablespoon of oil,fry cumin,green chilli,garlic,ginger,coconut,corriander leaves(for vey few minutes) one by one and keep it aside.
Grind all the fried ingredients with tamrind,salt into fine paste.
Season it with mustard,urad dhal,curry leaves.

Tip

This chutney goes well with idli,dosa.

If it is grinded with less water,it can be served with rice.

Surakkai Kootu(Bottle Gourd Curry)

2009-01-30T14:10:00.000-08:00

Ingredients

Bottle Gourd-1

Channa dhal-1cup

Onion-1

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Hing-a pinch

Curry leaves-few

Oil-1tablespoon

Salt-as required

For Grinding

Coconut-1/2cup

Green chilli-4

Cumin-1/4tablespoon

Method

Pressure cook channa dhal until it becomes soft.
Peel the skin of surakkai/Bottle gourd and cut into cubes.
Boil surakkai/Bottle gourd in water until it is half cooked.(it can be pressure cooked with dhal too)
Grind coconut,green chilli,cumin into fine paste.
In a kadai,add oil,mustard,urad dhal,hing.
When it starts popping add onion,curry leaves.
When onion gets transparent,add the grinded paste,channa dhal,boiled bottle gourd/surakkai,salt.
Cook until the consistency becomes thick.

Tip

This recepie can be served with chappathi,plain rice.

Potato Kuruma/Curry

2009-01-29T13:31:00.000-08:00

Ingredients

Potatoes-3

Onion-1

Tomato-1

Green chilli-2

Curry leaves-few

Chilli powder-1/2tablespoon

Turmeric powder-1/4tablespoon

Corriander powder-1tablespoon

Garam masala-1/4tablespoon

Fennel-1/4tablespoon

Corriander leaves-few

Oil-2tablespoon

Salt-as required

For Grinding

Ginger-a small pod

Garlic-4 no

Onion-1/2

Method

Boil the potatoes until soft,peel the skin and cut into cubes.
In a pan,add 1/2tablespoon of oil,fry ginger,garlic,onion until it turns brown and grind them into fine paste.
In a pan,add oil,fennel,onion,green chilli,curry leaves.
When onion gets transparent,add tomato and grinded paste.
When the raw smell goes off,add chilli powder,turmeric,corriander powder,salt,potatoes.
Add 1cup of water,allow it to boil.
Add garam masala and cook for another 5minutes.
Garnish with corriander leaves.

Tip

Coconut milk can be added at last to make the curry thicker.

Peas,Cauliflower can be added with potatoes.

Whole garam masala(Cinnamon,Cardamon,Clove)can be added instead of garam masala.

This dish can be served with chappathi,variety rices.

Rasam

2009-01-27T12:57:00.000-08:00

Ingredients
Tamarind- lemon size
Big tomato- 1
Garlic- 3 no
Cumin seed- 1 tablespoon
Black pepper - 1/2 tablespoon
Red chilli -2 no
Corriander seed 1/2 tablespoon
Corriander leaves - 1/2 bunch
Curry leaves- few
Mustard seed-1/4tablespoon
Asafoetida- pinch
Salt-as required
Oil-1tablespoon

Method

Soak tamarind in hot water for 15 mins. then extract the pulp, keep it aside.
Grind cumin, 1 garlic,redchilli, corriander seed,black pepper into powder, then add 3/4th amount of corriander leaves and grind it with the powder.
Add this to tamarind pulp , squeeze the tomato in tamarind water.
Add 1 cup water and salt.
Allow it to boil switch it off immediately as soon as bubbles arrive in rasam.
Take a pan add oil then add mustard, 1 red chilli, 2 crushed garlic, and asafoetida.
Add the seasoning , then add fresh curry leaves and remaining corriander leaves.

Vegetable Cutlet

2009-01-23T10:31:00.000-08:00

Ingredients

Carrot-1

Beetroot-1

Peas-1/2cup

Potato-2

Onion-1

Ginger Garlic paste-1/2tablespoon

Chilli powder-1tablespoon

Turmeric-1/4tablespoon

Corriander powder-1tablespoon

Garam masala-1/4tablespoon

Fennel-1/2tablespoon

Corriander leaves-few

Maida-1tablespoon

Bread crumbs-as required

Salt-as required

Oil-as required

Method

Grate beetroot and carrot.Chop onion into fine pieces.
Boil Potatoes in water until it gets mashed.
In a kadai,add oil,fennel,onion,ginger garlic paste.
When onion gets transparent,add the vegetables,chilli,turmeric,corriander,garam masala powders.
Saute it until the raw smell goes off,add the mashed potatoes and saute for another few minutes.
Garnish with corriander leaves.
Make small balls and spread it into thick circle shape.
Mix a tablespoon of maida with water.
Coat the cutlet with maida paste and bread crumbs.
Fry them in non stick pan with oil.

Tip

This recepie can be served with tomato ketchup.

Chow- Chow Paruppu Kootu ( chayote squash)

2009-01-20T13:02:00.000-08:00

Ingredients
Chow-Chow ( chayote squash)-1
Moong dhal-1 cup
Onion-1
Tomato-1
Green chillies-4
Chilli powder-1 tablespoon
Corriander powder-1/2 tablespoon
Coconut-4 to 5 tablespoon
Cumin seed-2 tablespoon
Mustard-1/4tablespoon
Urad dhal-1/4tablespoon
Curry leaves-few
Corriander leaves-few
Salt-as required
Oil-2tablespoon

Method

Pressure cook moong dhal and chow-chow (squash) together with little tuemeric powder.
Grind coconut and cumin seed together.
In a kadai add oil,mustard,urad dhal, cumin seed.
When it starts popping,add onion,green chillies,& curry leaves. saute it well.
Add tomato and salt saute it.
Add chilli and corrinder powder, once the raw smell goes off,add cooked dhal & coconut paste.
Allow it to boil for few minutes.
Garnish with corrinder leaves.

Tip

This dish goes well with rice or nice side dish for puli kulambu and chappathi.

Mushroom Masala

2009-01-20T12:49:00.001-08:00

Ingredients
Mushroom-1 small box
Onion-1
Tomato-1 large
Ginger garlic paste-1 tablespoon

Cinnamon-1
Clove-1
Red chilli powder1 tablespoon
Green chillies-2
Corriander powder-1 tablespoon
Turmeric powder-1/2 tablespoon
Grounded pepper powder-1/2 tablespoon
Curry leaves-few
Salt-as required
oil

Method

Chop the whole mushrooms into pieces.
In a pan add oil, cinnamon,cloves fry it.
Add onion, ginger garlic paste,green chillies and curry leaves , saute it well.
Add mushroom,tomatoes,salt. cook by closing the lid for 5 mins.
Add all the masala powders, and 1 cup of water.
Cook in low flame and close the lid until the mushroom is fully cooked.
Add black pepper powder (optional).

Tip

This dish goes well with sambar, rasam,& curd rice. And also good with chappathi.

Keerai Poriyal (spinach)

2009-01-19T16:09:00.000-08:00

Ingredients
Spinach-1 bunch
Toordhal-5 tablespoon
Grated coconut-3 tablespoon
Onion chopped-1/2
Green chillies-3
Mustard seed-1 tablespoon
Urad dhal-1 tablespoon
Salt-as required
Oil-2tablespoon

Method

Chop spinach into fine pieces
Cook toor dhal in water until soft or pressure cook toor dhal until soft.
In a pan add oil then add mustard and urad dhal.
Add onion and green chillies saute it for few seconds. Dont fry it for long time.
Add spinach, keep it in the low flame.
No need to add water,once spinach is cooked, add toor dhal and coconut,mix it well.

Chicken 65/Chicken Fry

2009-01-19T15:20:00.000-08:00

Ingredients

Bonless chicken(Thigh/Breast)-1/2kg

Egg-1

Ginger Garlic paste-1tablespoon

Corn flour-2tablespoon

Pepper powder-2tablespoon

Chilli powder-1tablespoon

Cumin-1/2 tablespoon

Green chilli-2

Curry leaves-few

Garlic-2 n.o

Ginger-a small pod

Colour powder(red/orange)-a pinch [optional]

Corriander leaves-few

Salt-as required

Oil-2cups

Method

Cut Chicken into medium sized pieces.
Finely chop curry leaves,garlic,ginger,green chillies.
In a bowl,add chicken pieces,1/2tablespoon ginger garlic paste,1/2tablespoon pepper powder,1egg,2tablespoon of corn flour,1/4 tablespoon of salt and mix it until the egg coats the chicken pieces.
Deep fry the chicken pieces in oil until it turns brown,keep it aside.
In a pan,add oil,cumin,chopped ginger,garlic,curry leaves.
Add green chillies,ginger garlic paste,saute it for few minutes.
Add 1/2tablespoon pepper powder,1tablespoon chilli powder,colour powder [mix it with water] and fry it for few minutes.
Add ver little water and the fried chicken pieces,salt ,fry until the chicken gets mixed with masala and the water gets evaporated.
Garnish with corriander leaves.

Tip

Chilli powder,pepper powder can be added more to make it hot.

Lemon juice can be poured at the top of it to make it juicy.

Semiya Kichadi(Vermicilli Upma)

2009-01-17T19:18:00.000-08:00

Ingredients

Semiya(Vermicilli)-2cups

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Channa dhal-1/4tablespoon

Green chillies-2 or 3

Curry leaves-few

Onion-1

Tomato-1/2

Vegetables-carrot,peas,beans(1cup)

Oil-2tablespoon

Ghee-1/2tablespoon

Salt-as required

Method

In a pan,add 1tablespoon of oil,add the semiya(Vermicilli) and fry for few minutes until it turns brown,keep it aside
Boil the chopped vegetables in water until it is half cooked.
In a kadai,add oil,ghee,mustard,urad dhal,channa dhal.
When it starts popping,add onion,curry leaves,green chillies.
When onion gets transparent,add boiled vegetables,tomato,salt and cook for few minutes and add 2 1/2 cup of water.
When water starts boiling add the fried semiya(Vermicilli).
Cook until the semiya(vermicilli) is done.

Tip

Ginger Garlic paste,turmeric powder can be added to make it more spicy.

Moong Dhal Dosa(Pasiparuppu Dosa)

2009-01-17T18:40:00.000-08:00

Ingredients

Moong Dhal-1cup

Urad dhal-1/2cup

Green chillies-3 or 4

Ginger-a small pod

Corriander leaves-few

Salt-as required

Oil-as required

Method

Soak moong dhal and urad dhal in water for about 4hours.
Grind moong dhal,urad dhal,green chillies,ginger into fine paste like dosa batter.
Mix chopped corriander leaves.
Heat thawa,apply oil.
Pour one big ladle of batter at the center and spread it out.
Pour a tablespoon of oil around the dosa.
When it is cooked oneside,flip it to another side to get cooked.

Tip

This Dosa can be served with coconut chutney,tomato chutney,onion chutney.

Mushroom Fry

2009-01-16T13:17:00.000-08:00

Ingredients

Mushroom-1/2kg

Cumin-1/4tablespoon

Cinnamon-1stick

Cardamon-1

Bayleaf-1

Cloves-2

Onion-1

Curry leaves-few

Green chillies-2

Ginger Garlic Paste-1tablespoon

Tomato-1

Corriander powder-1/2tablespoon

Chilli powder-1/2tablespoon

Turmeric powder-1/4tablespoon

Corriander leaves-few

Oil-2tablespoon

Ghee-1tablespoon

Salt-as required

For Grinding

Garlic-3 n.o

Pepper-1tablespoon

Cumin-1tablespoon

Method

Finely chop onions,tomato,green chillies.
Slice mushroom into four pieces.
Grind garlic,pepper,cumin into coarse paste.
In a pan,add oil,cinnamon,cloves,cardamon,bay leaf,cumin.
When it starts popping,add onion,little salt,curry leaves,green chillies,ginger garlic paste,turmeric powder.
When onion gets transparent,add tomato.
Add mushrooms when tomates becomes mushy.
Add 1/4cup of water and allow mushrooms to cook for another ten minutes until the water in it evaporates.
In another pan,add ghee,grinded paste,corriander powder,chilli powder,corriander leaves.
Add the sauted mushroom masala,salt.
Fry it until all the water is fully evaporated.
Garrnish with corriander leaves.

Tip

Garam masala can be added instead of cinnamon,bay leaf,cloves,cardamon.

Masala Dosa

2009-01-15T20:13:00.000-08:00

Ingredients

For Dosa

Idli Rice-2cups

Urad dhal-1/2cup

Fenugreek-1/2tablespoon

Salt-as required

For masala

Potato-2

Onion-1

Tomato-1

Curry leaves-few

Green chillies-2

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Channa dhal-1/4tablespoon

Cumin-1/4tablespoon

Garlic-2 n.o

Turmeric powder-1/4tablespoon

Corriander leaves-few

Salt-as required

Oil-2tablespoon

Method

Dosa

Soak rice and urad dhal,fenugreek in water for 4hours seperately.
Grind it into fine paste.
Ferment the batter for 1day.

Masala

Peel the skin of potatoes and boil in water until soft.
In a kadai,add oil,mustard,urad dhal,cumin,channa dhal,garlic.
When it starts popping,add onion,green chillies,curry leaves.
When onion gets transparent then add tomato,turmeric powder.
Add boiled potatoes when tomatoes gets mushy.
Cook until the potatoes gets fully binded with sauted masala.
Garnish with corriander leaves.
Heat tawa,apply oil.
Pour one big ladle of batter at the center and spread it out.
Pour a tablespoon of oil around the dosa.
Place a spoon of potato masala on the center of dosa.
Fold the dosa and remove it,do not flip the other side.

Tip

This dosa can be served with sambar and coconut chutney.

Broccoli Paruppu Usili

2009-01-15T14:15:00.000-08:00

Ingredients

Broccoli-1

Channa dhal-1/4cup

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Cumin-1/4tablespoon

Red chilli-2

Green chilli-2

Curry leaves-few

Onion-1

Oil-2tablespoon

Salt-as required

Method

Cut the stem of broccoli and remove only the florets.
Boil water and salt.
Add broccoli to the boiled water,cook until it is half done,drain the hot water.
Add some chill water to retain it's colour,drain the water.
Pressure cook channa dhal until it becomes soft.
In a pan,add oil,mustard,urad dhal,cumin,red chilli.
When it starts popping,add onion,curry leaves,green chillies.
When onion gets transparent add the cooked dhal,broccoli.
Mix well until the broccoli gets binded with dhal and the broccoli should be cooked fully.

Sakkarai pongal ( Sweet Pongal )

2009-01-14T10:24:00.000-08:00

Ingredients
Rice-1 cup
Moong dhal-1/4 cup
Jaggery-1.5 to 2 cups

Cardamon-2
Ghee-1/4 cup
Milk-2 cups
Cashews-few
Raisins-few
Salt-a pinch

Method

Fry moong dhal in a dry pan and soak in water for an hour.
Soak rice in water for 1 hr.
In a pan add milk and 2 cups water,allow it to boil.
Add dhal and rice,keep in low flame.
Mix it often in middle.
Allow the rice and moongdhal to cook fully.
Add jaggery once its mixed well with rice ,add cardamon.
Add half in the quantity of ghee and add pinch of salt.
With remaining ghee fry cashews and raisin.
Add fried cashews,raisins to pongal.

Tip

Pressure cooker can be used to make pongal.

Pressure cook rice and dhal,add jagerry mix it well,finally add cardamon,ghee, fried cashews and raisin.

Pal Paniyaram(Milk Paniyaram)

2009-01-14T09:44:00.000-08:00

Ingredients

Idli Rice-1cup

Urad dhal-1cup

Sugar-2cups

Coconut milk-2cups

Cardamon powder-1/2tablespoon

Salt-as required

Oil-2cups

Method

Soak rice and urad dhal in water for about 4hours.
Grind urad dhal and rice into very fine paste with very little water(keep sprinkling the water when grinding,also urad dhal should be grinded without single whole one,else it will burst from oil)
Make small balls and deep fry in oil until it is cooked.
Mix sugar,cardamon powder with coconut milk(if coconut milk is too thick add little water).
Add the deep fried balls.

Pesarattu

2009-01-13T21:26:00.000-08:00

Ingredients
Green gram dhal-1 cup
Ginger-a small pod
Green chillies-5
Cumin-1 tablespoon
Onion-1
Salt-as required

Method

Soak green gram dhal in water for atleast 6 hrs.
Finely chop onion.
Grind into fine paste along with ginger,green chillies and cumin seed.
Add salt with the grinded batter. Make the consistency like dosa batter.
Heat thawa,apply oil.
Pour one big ladle of batter at the center and spread it out.
Add finely chopped onion on top.
Pour a tablespoon of oil around the dosa.
When it is cooked oneside,flip it to another side to get cooked.

Tip This dosa goes well with coconut chutney and tomato chutney.

Ragi Dosa

2009-01-12T17:41:00.000-08:00

Ingredients

Ragi Flour-2cups

Red chilli-2 or 3

Peanut powder-1/4cup

Onion-1

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Jeera-1/2tablespoon

Curry leaves-few

Hing-a pinch

Oil-as required

Salt-as required

Method

Finely chop onion,curry leaves.
Grind peanut into coarse powder.
In a pan,add oil,mustard,urad dhal,Jeera,red chilli,hing.
When it starts popping add onion,curry leaves.
Mix peanut powder,ragi flour,sauted mix and very little water.
Make a thick batter like idli batter.
Heat thawa,apply oil.
Pour one big ladle of batter at the center and spread it out.
Pour a tablespoon of oil around the dosa.
When it is cooked oneside,flip it to another side to get cooked.

Tip

This dosa can be served with tomato chutney,onion chutney.

Potato Fry

2009-01-12T17:29:00.000-08:00

Ingredients

Potato-1/4kg

Ginger Garlic paste-1/2tablespoon

Turmeric powder-1/2tablespoon

Chilli powder-1tablespoon

Salt-as required

Oil-3tablespoon

Method

Peel the skin in potato and cut into long pieces.
In a pan,add oil,potao,ginger garlic paste.
Add chilli,turmeric powder,salt.
Keep it in low flame and fry until potato is fully cooked.

Kuli Paniyaram(Karam/Spicy)

2009-01-12T17:11:00.000-08:00

Ingredients

Dosa/Idli Batter-1cup

Baking Soda-a pinch

Onion-1

Green chillies-2 or 3

Corriander leaves-few

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Salt-as required

Oil-as required

Method

Finely chop onion,green chillies,corriander leaves.
In a kadai,add oil,mustard,urad dhal.
When it starts popping add onion,green chillies,corriander leaves,fry for few minutes.
Mix the sauted mix to dosa/idli batter(Batter should be thick,do not add water).
Pour oil in paniyaram thawa,then start pouring the mixed batter in the holes.
Flip it when it is cooked one side,cook until both the sides turns brown.

Tip

This recepie can be served as snack with Fried Gram chutney.

Vendakkai Puli kootu(Okra Curry)

2009-01-12T16:47:00.000-08:00

Ingredients

Vendakkai(Okra)-1/4kg

Onion-1

Riped Tomato-3

Curry leaves-few

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Chilli powder-1 tablespoon

Corriander powder-2 tablespoon

Turmeric powder-1/4tablespoon

Tamarind Juice-1cup

Oil-2 tablespoon

Salt-as required

Method

Cut Vendakkai(Okra) into small circular pieces leaving the top and the bottom part of it.
In a kadai,add 1/2tablespoon of oil and add the vendakkai(okra) and fry until the stickiness within okra is reduced.
In a pan,add oil,mustard,urad dhal.
When it starts popping,add onion,curry leaves.
When onion gets transparent,add tomato,chilli powder,turmeric powder,corriander powder.
Add okra,tamarind juice when tomato becomes mushy.
Add 1cup of water and cook until okra is fully done.

Tip

This recepie can be made thick or watery depending on the need,goes well with dhal curry.

Channa Capsicum Pulav(Sundal Rice)

2009-01-10T13:54:00.000-08:00

Ingredients

Basmathi rice-1cup

Channa(Sundal)-1cup

Onion-1

Tomato-1

Capsicum-1

Cinnamon-1stick

Cloves-2

Bay leaf-2

Fennel-1/2tablespoon

Ginger garlic paste-1tablespoon

Green chilli-2

Chilli powder-1/2tablespoon

Turmeric powder-1/2tablespoon

Mint leaves-few

Coconut milk-1/4cup

Corriander leaves-few

Salt-as required

Oil-2tablespoon

Method

Soak Basmathi rice in water for half-an-hour.
Soak channa(Sundal)overnight and pressure cook until it is 3/4th cooked.
In a kadai,add oil,fennel,cinnamon,cloves,bay leaf.
When it starts popping,add onion,ginger garlic paste,green chilli.
When onion gets transparent add mint,corriander leaves,fry it for another few minutes.
Add tomatoes,chilli,turmeric powder,salt.
Cook until the raw smell goes off.
Add channa(Sundal),capsicum and mix well.
Pressure cook the rice with sauted masala with 1/4th cup coconut milk,1 1/4water.
Garnish with corriander leaves when rice is cooked.

Tip

This recepie goes well with onion raita,curd,cucumber raita.

Easy spicy chicken

2009-01-09T17:40:00.000-08:00

Ingredients

Chicken-1/4kg

Onion-1

Big Tomato-1

Green chilli-2

Chilli powder-1 tablespoon

Coriander powder-1 tablespoon

Chicken powder-1 tablespoon

Black pepper powder-1 tablespoon

Turmeric powder-1/2 tablespoon

Ginger Garlic paste-1 tablespoon

Curry leaves-few

Cinnamon-1

Clove-1

Cardamon-1

Fennel seed-1/2 tablespoon

Salt-as required

Method

In a kadai, add oil,cinnamon,cloves,cardamon, and fennel seed.
Add onion, green chilli,curry leaves, ginger garlic paste fry it well.
Add tomato ,chicken, add all the masala powders and salt.
Mix it well, add 1/2 cup water and keep it in medium flame.
When the gravy gets dried, add pepper powder.

Veggie Koftha Gravy

2009-01-09T17:15:00.000-08:00

Ingredients
Onion-1
Tomato-1
Green chillies-2
Cumin seed-1/4tablespoon
Ginger-a small pod
Cinnamon-1
Cloves-1
Cardamon-1
Chilly powder-1 tablespoon
Coriander powder-1 tablespoon
Garam masala-1 tablespoon
Curd-1/4 cup
Poppy seed-1/2 tablespoon
Cashewnut-5
Grated coconut-2 tablespoon

For Koftha
Vegetable-1/2 cup
(carrot,beans,potato)
Cornflor-1 tablespoon
Maida-1/2 tablespoon
Salt-as required
Chilli powder-1/2 tablespoon
Oil-2cups

Method

To make koftha, boil all the vegetables and smash it.
Add cornflour,maida,chilly powder& salt. mix well.
Make small balls, deep fry it in oil.Keep it aside.
For the gravy, heat oil in a pan,add cinnamon,cloves,cardamon,& onion fry it well.
Add ginger and tomatoes fry it well.
Grind all the sauted ingredients into a fine paste.
Soak poppy seeds and cashews for 1 hr. Grind it with coconut.
Add oil in kadai,cumin seeds and grinded onion,tomato paste.
Add chilly powder, coriander powder,garam masala powder and salt.
Cook for 2-3 mins.
Add grinded coconut paste.
Add fried veggie ball in the gravy.
Garnish with corriander leaves before serving.

Tip

This dish goes well with chappathi, poori.

Mullangi Stuffed Chappathi(Radish Chappathi)

2009-01-08T09:33:00.000-08:00

Ingredients

Wheat flour-2cups

Radish(Mullangi)-1

Onion-1

Green chilli-2 or 3

Curry leaves-few

Corriander leaves-few

Oil-2tablespoon

Salt-as required

For Grinding

Tomato-1

Cumin-1 tablespoon

Fennel-1 tablespoon

Method

Peel the skin of radish and cut it into very small pieces.
Mix wheat flour, water,salt.
Make a thin dough for chappathi and keep it aside for 1hour.
In a kadai,add1/4tablespoon oil,fry cumin and fennel.
Grind chopped tomato.cumin,fennel into fine paste.
In another pan,add oil,the grinded paste.
When the raw smell goes off,add onion,green chilli,curry leaves.
When onion get transparent,add chopped radish.
Cook for few minutes,then add 2cups of water.
Cook until the radish becomes soft and it is fully done.
Garnih with corriander leaves.

Chappathi

Mix Wheatflour,salt.
Add water little by little and mix well.
Knead into medium soft dough.
Keep the mix aside for atleast half-an-hour.(More the time you keep it aside,more it will be soft).
Make medium sized balls with the dough.
Roll the balls using the chappathi roller on a board,by applying raw wheat flour ocassionally(this is to avoid the chappathi from sticking on the board)
Heat the tawa,cook chapathis one by one.
When it is cooked one side,flip it and cook on the other side too.
Keep the sauted masala in between chappathi and roll it.

Beetroot Pachadi

2009-01-07T18:47:00.000-08:00

Ingredients

Beetroot-1

Turmeric powder-1/4tablepoon

Mustard-1/4tablespoon

Red chilli-1

Curry leaves-few

Salt-as required

Oil-1/4tablespoon

For Grinding

Green chilli-2

Ginger-a small pod

Grated coconut-1/2cup

Cumin(Jeera)-1/2tablespoon

Yogurt/curd-1 1/2 cup

Method

Peel the skin in beet root,cut into cubes.
Boil beetroot along with salt,turmeric powder,water until beetroot is fully cooked.
Mix the grinded mixture with boiled beetroot,salt,cook for another 2minutes.
Season it with mustard,curry leaves,red chilli.

Tip

This recepie goe well with chappathi,variety rice.

Valaika Varuval(Raw Banana Fry)

2009-01-07T18:23:00.000-08:00

Ingredients

Valaika(Raw Banana)-2

Sambar powder-2tablespoon

Fennel-1tablespoon

Hing-a pinch

Turmeric powder-1/4tablespoon

Salt-as required

Oil-1 tablespoon

Method

Peel the skin of valaika(Raw banana) and cut into thin pieces.
Mix sambar powder,turmeric powder,hing,salt,raw banana pieces with very little water(just sprinkle water).
Marinate for half-an-hour.
In a kadai,add oil,fennel and marinated valaika(raw banana).
Fry it inlow flame until it is fully cooked.

Coconut Milk Rice

2009-01-05T16:03:00.000-08:00

Ingredients
Basmathi rice-1 cup
Bay leaves-2
Cinnamon-2 sticks
Cloves-2
Cardamon-2
Big onion-1
Ginger Garlic paste-1 spoon
Green chillies-2
Cashews-few
Raisins(optional)-few
Coconut milk-2 cups
Salt-as required

Method

Soak basmathi rice for 20 mins in water.
In a pan add 2 tablespoon ghee,oil heat it & add bay leaves,cinnamon,cardamon,cloves and cashews,fry it for few minutes until it turns brown.
Add onions,green chillies, ginger garlic paste fry it till the onion becomes soft.
Add rice, salt and turmeric powder.
Transfer it to rice cokker and add coconut milk.
Garnish with raisins(Optional).

Vegetable Idiyappam

2009-01-05T10:41:00.000-08:00

Ingredients
Riceflour-2cups
Salt-as required

For seasoning
Garlic-2pods
Onion-1
Tomato-1
Caabage,Carrot,Potato-1cup
Chilli powder-1/2tablespoon
Turmeric powder-1/4tablespoon
Salt-as required
Oil-2tablespoon

Method

Boil water and add it to the riceflour little by little till it becomes a thick batter.
Add oil in idiyappam plate.Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise.
Steam it for 5 minutes.
Keep it aside for few minutes,then tear idiyappam into small pieces.
Cut carrot,cabbage,potato into small pieces.
Boil it for few minutes until it is half done.
In a kadai,add oil,chopped garlic,onion.
When onion gets transparent,add cooked vegetables,chopped tomato,chilli,turmeric powder,salt.
Cook until all the veggies are fully done.
Mix the sauted masala with the idiyappam.
Garnish with corriander leaves.

Tip
Red chillies can be fried in oil for few minutes, grinded and then it can be used instead of chilli powder,it tastes good.

Paruppu Adai ( Dhal Adai )

2009-01-02T21:04:00.000-08:00

Ingredients

Rice-1 cup

Toor dhal-1/4 cup

Channa dhal-5 tablespoon

Urad dhal-3 tablespoon

Red chilli-6 to 7

Fennel seed-few

Turmeric powder-1/2 tablespoon

Curry leaves-few

Corriander leaves-few

Salt-as required

Oil-as required

Method

Soak all the dhal together for 3-5 hours.
Soak rice seperately for same 3-5 hours.
First grind half the dhal, half the rice, chilly,fennel seed, & salt finely as paste.
Grind remaining dhal and rice together coarsely.
Mix it well with chopped curry leaves, corriander leaves and turmeric powder.
In a thawa, add oil and make it like dosa, and add chopped onions.

Tip

Serve hot with coconut chutney or avial.

To make it more hotadd more chilli.

Onion can be mixed directly in batter to make a thick adai dosa. Both tastes good.

Gothumai Dosa(Wheat flour dosa)

2009-01-01T18:04:00.000-08:00

Ingredients

Wheat flour-2 cups

Onion-1

Green chillies-2

Curry leaves-few

Salt-as required

Oil-as required

Method

Finely chop onion,green chilli,curry leaves.
Mix chopped ingredients with wheat flour with water.
In a thawa apply oil.
Pour one big ladle of batter at the center and spread it out.
Pour a tablespoon of oil around the dosa.
When it is cooked oneside,flip it to another side to get cooked.

Kadala Paruppu Vadai(Channa Dhal Vada)

2009-01-01T17:40:00.000-08:00

Ingredients

Channa dhal(Kadalai paruppu)-1cup

Onion-1

Red chilli-1 or 2

Green chilli-1 or 2

Ginger-a small pod

Garlic-2 pods

Corriander Leaves-few

Curry Leaves-few

Fennel-1tablespoon

Salt-as required

Oil-2cups

Method

Soak Channa dhal for about 2 to 3 hours in water.
Grind channa dhal,fennel,red chilli into coarse paste(do not add more water).
Chop onion,ginger,garlic,corriander leaves,curry leaves,green chilli finely,salt.
Mix well all the chopped ingredients with the grinded paste without water.
Make small balls out of the batter, flatten it lightly and shape them into round.
In a kadai,add 2cups of oil,deep fry them in oil until it turns brown.

Stuffed Kathirikai(Brinjal curry)

2008-12-31T19:06:00.000-08:00

Ingredients

Brinjal-5

Onion-1

Mustard-1/4 tablespoon

Tomato-1

Curry leaves -few

For Grinding

Channa dhal-1 tablespoon

Urad dhal-1 tablespoon

Black pepper-1/4tablespoon

Red chilli-10

Coconut Gratings-2tablespoon

Cumin-1 tablespoon

Corriander powder-1/4tablespoon

Cinnamon-1 stick

Cloves-3

Peanuts-2tablespoon

Tamarind paste-1/2tablespoon

Method

Roast all the ingredients for grinding without oil.
Grind the ingredients with tamarind paste and water.
Make deep slits in brinjal,and stuff the grinded paste in between the slits in brinjal.
In a kadai,add oil,mustard.
When it starts popping,add onion,curry leaves.
When onion gets transparent,add tomato.
When tomatoes gets mushy,add stuffed brinjal and grinded paste,water,salt.
Stir the mix ocassionally.
Cook until the gravy gets thicker.
Garnish with corriander leaves.