Wednesday, December 31, 2008


Beetroot - 1 
Green chilli - 1-2 
Salt to taste 

For tempering:
Mustard seeds - 1 tsp
Urad dhal - 1 tsp 
Small onion - 2 -3 sliced 
Curry leaves - 1-2 

Remove the beetroot skin with the peeler.
Scrap the beetroot with food scrapper or grate it.
Add grated/scrapped beetroot and green chillies to the mixer grind it once and add to the curd.
Heat oil in a pan add mustard seeds, urad dhal, Onion , curry leaves and saute it.
Finally add this tempering to the pachadi.


1 cup grated carrot
1/2 ltr milk
5 tbsp ghee
1 cup grated coconut
1 cup sugar 
1/2 cup broken cashewnut 

Fry the grated coconut & grated carrot without oil or ghee.
Boil the milk with sugar keep stirring.
Mix the fried coconut & carrot & stir again. It should be thick.
When it is cooked add cashewnuts.
Apply ghee on a tray and put the mixture.
Cut it into pieces when cool.


Raw rice - 1/2 cup
Water - 1 1/4 cup
Jaggery - 1 cup grated 
Coconut - 1/4 cup grated 
Ground elachi or cardamom - 1/2 tsp 
Cashews - 10 
Ghee - 2 tsp 

Roast the rice until red and grind into coarse like rava.
Roast cashew in ghee & set aside.
Heat water & dissolve jaggery.
After that add ccconut, ground rice & 1 tsp of ghee.
Mix well transfer to another vessel.
Pressure cook for 2 whistles.
Mix roasted cashews & elachi.
Serve hot.



Red chillies - 20
Urad dhal - 200 gms
Bengal gram - 100 gms
Asafoetida - 1 tsp
Curry leaves - 5-6
Sesame seeds - 50 gms
Salt to taste 

Heat a tava keep it in low flame and roast urad dhal till it become light brown and remove from heat.Then you have to add one by one like bengal gram, sesame seeds & curry leaves. 
Then add little oil & roast red chillies.let it cool for some time.
Finally grind everything in the mixer and  add salt.
Serve with Idly , dosa , Adai.


Tomato thokku is my all time favorite. Tomato is very good for health.  My Mom used to do all times. I miss my Mom so much. She make so many innovative dish but after marriage everything changed.
Tomato is very good for health. It has so many health benefits in it. It is used in all dishes.

Tomato - 4- 5 ( big one)
Mustard seeds - 1 tsp
Chilli powder - 2 tsp
Turmeri powder - 1 tsp
fenugreek powder - 1 tsp
Salt to taste 

Heat oil in a pan add mustard seeds when they start to splutter add tomatoes and saute it for 2 min.Then add the turmeri powder, fenugreek powder, chilli powder, & salt.
keep it in low flame till the oil leaves out from the tomatoes.
Serve with rice or with chappati.

you can also make that fenugreek powder in home. fry tht fenugreek seeds in tava without oil & grind it in mixer.


This is the very easy and quick dish. I learned this recipe from my mom. You can try this recipe with using mixed vegetable. 

2 cup of basmati rice
onion(medium size) - 1 sliced
2 pieces of cinnamon stick
2-3 bay leaves
Ginger garlic paste - 1 tsp
4 -5  green chillies 
1-2 mint leaves ( optional)
coconut milk - 1 cup 
salt to taste.

Soak the rice in the warm water for 10 mins.
Heat 2 tsp of ghee & 2 tsp of regular oil in a normal pan.
Add bay leaves, cinnamon stick , cloves , green chillies , ginger garlic paste & onion and saute it   for 2 -3 min.
Add the mint leaves & saute for 2 min.
Remove the pan from the heat & transfer to the rice cooker then add rice & salt into it.
Serve with raita , vegetable kurma, potato kurma or potato fry.

Note:  For 2 cups of basmati rice add 3 1/2 cups of water.


Thursday, October 30, 2008

Idly Fry

Idlis - 8 
Gram flour - 2 tbsp
Onion - 1 (chopped)
Ginger - small piece grated 
Green chillies - 1-2 

For Gravy:
Curd - 2 tablespoon 
Grated Fresh coconut - 2 tblspoon 
Onion Grated - 2 tablespoon 
Chilli powder - 1 teaspoon 
Turmeric powder - 1/2 teaspoon 
Garam masala - 1 teaspoon 
Bay leaves - 1 

Cut the Idlies into 4 pieces .
Mix the gram flour with small water & make it batter.
Add  onion , grated ginger , green chilli & salt .
Heat oil & dip the idli pieces in batter & deep fry and keep aside.
Take different pan heat 2 teaspoon of oil & add bay leaves & grated onion.
Fry till the onion is light pink in colour & add grated coconut.
Add garam masala, turmeric powder,chilli powder  & fry for 1/2 min.
Add curd & fry till the onion till it leaves oil in the sides.
Add enough water so that the idli pieces can well dipped in that gravy .
Serve hot.



Chick peas - 1 can 
Tahini paste  - 1 tblspoon (u can get ths paste in all American super markets)
Curd  -  2 tblspoon 
Mint leaves - 4 leaves
Garlic  -  2 Crushed
Lemon - 1 
paprika powder - 1/2 teaspoon
Parsely for garnish 
Olive oil - 2 tablspoon


Rinse the chick peas  in the cold water.
Add chick peas in the food processor or blender. 
Then add tahini paste into the blender.
Add curd, mint leaves  into the blender.
Take the garlic crush it with little salt. Then add garlic into the blender.
Finally add the lemon juice & 2 tablespoon of water into the blender.
Grind the mixture nicely. The mixture should be little thick .
Garnish with parsely,paprika powder & with olive oil.

Monday, October 13, 2008


For the outer crust:
Plain flour - 1 cup
Salt to taste 
Oil - 1 tsp
Water - a little

For the fillings:
Cabbage, shredded - 2 cups
Capsicum shredded - 1/2 cup
Carrot grated - 1/2 cup
Beans sprouted - 1 cup
Spring onions,finely chopped - 1/2 cup
Soya sauce - 1 tbsp
Vinegar - 1 tbsp 
Chilli sauce - 1 tbsp 
Ajinamoto to taste ,
Salt to taste
Plain flour - 2 -3 tsp
oil - 2 tbsp 

Mix the plain flour with salt & oil.
Add enough water to make a soft dough.
Divide a dough into 10 equal parts.
Roll each to a size of a chappati & roast them lightly on hot tawa.
Trim all the four sides to make a square shape.
Repeat with remaining dough into the same manner keep it aside. Heat  the  oil.
Stir fry onions,spring onions & bean sprouts for 2 min.
Then add the capsicum,carrot,cabbage, & fry again.
Remove from heat & add soya sauce & vinegar,ajinomoto & salt.
Sprinkle 2-3 teaspoon plain flour on top of the filling. This keeps the filling dry.
Spread the filling on each squares and roll it up tightly.
Seal the edges with flour paste.
Heat the oil & deep fry the rolls with golden brown.
Cut into 3-4 pieces & serve hot.


Cauliflower - 1 cup
Green peas - 1/4 cup
Onion - 1 
Green chilli  - 1 
Cumin seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Cinnamon stick - 1 
Cloves - 2 
Chilli powder - 1/2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Black pepper - 1/4 tsp
Salt - 1 tsp
Oil - 5 tsp 
Garam masala - 1/2 tsp
Coriander leaves - 3 sticks
Curry leaves - 5 

To paste 1:
Onion - 3 
Tomato -5 
Ginger - 1/2 tsp
Garlic - 2 cloves

To paste 2 :
Fresh grated coconut - 1/2 cup
Water - 1/4 cup

Cut Cauliflower into small florets,wash the florets along with fresh green peas.cook     them in salted water for 8- 10 min. strain & keep aside.
Grind all ingredients from (paste 1)  to  make a thick paste.
Grind all ingredients from (paste 2).
Heat oil in a pan & roast cumin seeds,fennel seeds,cloves & cinnamon.
Fry the onions & green chilli from (paste 1 ) until golden brown.
Add thick onion tomato puree along with turmeric powder,red chilli powder, 
coriander ,black pepper & salt.
Cook this gravy until the raw smell goes off.
Then add coconut paste to the simmer for another couple of min.
Now add the cooked cauliflower & green peas, garam masala to the gravy.
Garnish with coriander & curry leaves .

Wednesday, August 27, 2008


2 tablespoons canola oil or peanut oil
1/2 red pepper(capsicum)
16 green beans - topped & tailed & halved
2 cloves garlic - finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon turmeric
1 cup coconut milk
1/2 cup water 
2 tablespoon fish sauce 
1/2 teaspoon chilli powder
white fish fillets - each cut into thirds
1 tablespoon lemon juice
1 tablespoon finely chopped fresh basil
1/2 pinch sugar
Salt to taste


Heat the oil in a large frying pan over a medium heat.
Cook the red pepper and green beans for 4 minutes,stirring occasionally.
Add the garlic,ginger & turmeric and cook for 1 min stirring constantly.
Add the coconut milk,water,fish sauce, sugar ,salt & chilli powder & bring to boil.
Reduce the heat to medium & simmer for 8 minutes.
Add the fish(spoon the curry sauce over the fish to coat) & simmer,covered for 8 min.
Remove from the heat  and stir through the lemon juice & basil.
Serve with Jasmine rice.

Wednesday, July 2, 2008

Thai Chicken Fried Rice


Chicken (fresh boneless, skinless breast) 1/2 lb
Red bell pepper 1
Oyster Sauce 2 tbl spoon
Fish Sauce 1 tbl spoon

Soy Sauce 2 tbl spoon
Garlic cloves 6
Green Chilli 5
Shredded carrot 1/4 cup
Jasmine Rice 2 cups
Basil leaves
Olive oil


1. Cook the jasmine rice with 3 1/2 cups of water and keep aside.
2. Crush the garlic and green chilli together
3. Heat olive oil in a large pan. Add the crushed garlic and chilli, and fry for 2 minutes
4. Add chicken into the pan (Washed and sliced into thin strips). Let chicken cook completely.
5. Add Oyster sauce, Fish sauce, Soy sauce and some salt
6. Add Red bell pepper, Shredded carrots and cook for 3 more minutes
7. Add cooked rice and mix gently with a fork. (Flur gently. Don't whip)
8. Finally add some basil leaves and mix gently.
9. Turn off the heat and let it stand for 10 minutes.
10. Serve hot with cucumber and extra soy sauce.
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Wednesday, June 18, 2008


Onion 1
Tomato 1/2
Green chillies 2
Cucumber 1
Carrot 1
Salt to taste
For Tadka:
Mustard Seeds - 1 tea spoon
To Garnish:
Coriander Leaves - 1/2 bunch.

Chop the onion into thin slices and wash it with salt water.
Then chop the green chillies,cucumber & tomato.
Then scrap the carrot using food scrapper.
Then mix all the above ingredients and add salt.
Heat little oil in a pan add mustard seeds when they start 2 splutter add to raita.
Serve with Briyani rice , fried rice, tomato rice.

Tuesday, June 17, 2008

Egg Kulambhu

Egg - 2
Onion -1
Tomato -1
Grated Coconut - 3 tablespoon
Turmeric Powder - a pinch
Graram masala - 1 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1 teaspoon
Coriander seeds - 1 teaspoon
Saunf - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - a string

  1. Cut the onion and tomato into small pieces.
  2. Grind coriander seeds, saunf and black pepper with grated coconut.
  3. Take coconut milk out of this grounded mixture and keep aside.
  4. Heat oil in a pan and add mustard seeds once its splutter add curry leaves and onion fry till golden brown in color.
  5. Then add tomato and fry till it becomes soft.
  6. Then add chilli powder, garam masala, and turmeri powder, fry till the raw smell of masala goes.
  7. once the raw smell goes add a cup of water, salt and already prepared coconut milk.
  8. let it boil for 10 min.
  9. Finally break each Egg and drop into the curry,one at a time.
  10. Do not stir or mix after adding Egg.
  11. Once the Eggs cook on both sides, garnish with coriander leaves.
  12. Serve hot with rice, roti or paratha.


Brinjal - 5 [small size]
coriander leaves - 1/2 bunch
Grated coconut - 1/2 cup
Sesame seeds - 2 tablespoon
Coconut slices - 5-6
Peanuts - 1/2 cup
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Jeera powder - 1 teaspoon
Tamarind -1/2 cup
Jaggery -1/2 piece
Salt to taste

For tempering/tadka:
Mustard seeds
Cumin seeds

Wash brinjal and cut just the way we could cut for egg gravy.
Chop the onion,little coriander leaves,&little grated coconut mix them all.
Then roast sesame seeds& coconut slices make it a nice powder& put it in above mixture.
Then rosat little peanuts then grind it into a finre powder&put it in the above mixture.
Then add salt,chilli powder,little garam masala,coriander powder,jeera powder,in the above mixture.
Stuff this mixture in brinjal and if u have remaining mixture keep aside.
Soak little tamarind in water and cut little jaggery and keep aside.
Heat oil in a pan add mustard seeds,cumin seeds,hing and add remaining mixture and stuffed brinjals.
Mix it with spoon or fork.
Add little water into it and cover it with lid till the brinjal cooked.
Then add the tamarind paste,little jaggery & mix well.
Then add little salt.
Garnish with coriander leaves.
Serve hot with roti or rice.

Note :
Photo will be upadated soon.

Friday, June 13, 2008


Bitter gourd - 2 -3 no
Onion - 1[medium size]
Ginger - 1/2 size crushed
Garlic - 3 pods crushed
Tamarind puree - 1 cup
Chilli powder - 1 teaspoon
Sambar powder - 2 teaspoon
Jaggery - 1 big piece
Sesame oil - 1/2 teaspoon
Salt to taste

For tempering/tadka:
Mustard seeds
Methi seeds
Curry leaves
Dry red chilli


  1. Make puree with tamarind paste by soaking it in hot water & keep it aside.
  2. Add oil to the pan add mustard, methi seeds & chopped onions
  3. Add crushed garlic,ginger & fry for a while until raw smell goes .
  4. Then add cut bitter gourd pieces,fry until golden brown.
  5. Add tamarind,turmeric powder, sambar powder, chilli powder,water, salt & cook until gravy becomes thick.
  6. Add jaggery , sesame oil/ghee
  7. Adjust the salt and chilli powder to the taste.
  8. Serve hot with rice.

Note: cut the bitter gourd into round shape and remove the seeds and wash it in turmeric powder and salt and keep aside for 10 mins to reduce bitterness.


2 medium size ridge gourd
1/2 cup moong dal
1/4 cup toor dal
1 medium size onion
1 medium size tomato
2 Green chillies
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 pinch turmeric powder
1/4 tsp tamarind concentrate
Salt to taste


Fry moong dal in a pressure pan for 5-6 min add the toor dal combine both & pour 1 1/2 glass of water & pressure into 1 whistle.
Peel the skin and cut the ridge gourd into round pieces, add green chillies, turmeric powder,coriander powder, chilli powder, tamarind paste & salt to the dal and cook dal till ridge gourd becomes soft.
Then, in a kadai heat oil add cumin seeds, if they start to splutter add chopped onions fry till
golden brown.
Add chopped tomatoes cook for 6-7 min
Add this dal to the kadai & cook for 10 min in medium heat.
Serve hot with rice or roti.



1 cup Raw rice
1/2 cup Milk
1/3 cup Moong dhal
1 1/2 tsp whole black pepper
1 tsp cumin seeds
1/2 inch finely cut Ginger
3-4 Curry leaves
5-6 Cashewnuts
5 cups of Water
Salt to taste


Wash rice & dhal and pressure cook them together in five cups of water for 3 to 4 whistle.
Then add salt, curry leaves & ginger with half cup of milk.
Fry cashewnuts , black pepper, & cumin seeds in ghee.
Pour this over the rice-dhal mixture
Mix well & serve steaming hot with ghee on top.

Note: Add more ghee to make your pongal more tasty & yummy.


1 1/2 cup Toor dhal
1 Medium size onion
1 Medium size tomato
5 Drumsticks
3-4 Brinjals(small ones)
1/2 Pinch turmeric powder
1/2 tablespoon tamarind paste
Salt to taste

To grind:
1/2 cup Grated coconut
4-5 green chillies
1 teaspoon cumin seeds
For tempering/tadka:
1 Teaspoon oil
1 Teaspoon mustard seeds
1 pinch Hing
2-3 Dry red chillies
4-5 Curry leaves
Pressure cook the toor dhal with enough water to become very soft.
Remove half of dhal from the cooked dhal and add cut brinjals, drumstick, onion
tomato,turmeric powder.
Pressure them till 2 whistle.
Then, open the pan add tamarind paste & salt and cook for 5 min.
Then add the grinded mixture and remaining dhal.
Now, in a tempering vessel preheat the oil & splutter the mustard seeds,curry
leaves, hing , dry red chillies & add to sambar.
Sambar is ready serve with rice.

Thursday, June 12, 2008


12 chicken lollipop
1 1/2 tablespoon garlic paste
1 tablespoon vinegar
2 tablespoon plain flour(maida)
3 tablespoon tomato ketchup
1 tablespoon oil
2 tablespoon water,
salt to taste

For the garnish::
2 tablespoon spring onions chopped

1. Clean and wash chicken lollipops & keep aside.
2. In a bowl mix together the garlic paste, chilli powder, vinegar,flour,tomato
ketchup, water & salt.
3. Coat each chicken lollipop with the mixture & keep aside for 1 hour.
4. Grease a microwave plate with the oil & preheat using grill option.
5. Garnish with spring onion greens.

Wednesday, June 4, 2008


1 cup paneer cut into thick strips
1 large onion finely chopped
2 cloves,
2 garlic ,
2 ginger,
1 teaspoon coriander powder
1 teaspoon cumin powder
pinch of turmeric powder
3/4 teaspoon chilli powder,
1/2 teaspoon garam masala,
1/2 teaspoon kasturi methi,
4 tablespoon tomato puree,
1/4 cup capsicum sliced,
1 tablespoon fresh cream,
Pinch sugar,
2 tablespoon oil,
Salt to taste

For garnish:
2 tablespoon coriander chopped

1. Combine the oil onion, garlic and ginger in a bowl high for 2 min.
2. Add coriander cumin seed powder,turmeric powder,chilli powder,garam masala,
and kasturi methi, for 1 min.
3. Add paneer,cream,sugar,salt & 1/4 cup of water & mix lightly for 1 min.

Handy tips:
1. you can use two blanced & puree tomatoes instead of 4 tablespoon of tomato
puree & omit the water in step 3.
2. To blanch tomatoes on high for 2 min,peel & puree them in a liquidizer.
3. Remember to pierce them with a fork so that they do not explode.


6 tomatoes,
3 spring onions finely chopped,
1 capsicum finely chopped,
3 tablespoon baked beans,
3 tablespoon sugar,
2 tablespoon chilli sauce,
2 tablespoon oil,
Salt to taste

For the dumplings:
1/2 cup cottage cheese,
1 tablespoon plain flour,
1 tablespoon coriander chopped,
1 tablespoon green chillies chopped,
Salt to taste, oil for greasing.

For the garnish:
1/4 cup cheese grated.

1. Place tomatoes in a dish for 2 min.
2. Cool slightly,peel & puree in a liquidizer till smooth & 1 cup of water & keep aside.
3. Combine the oil & onions in a bowl for 1 min
4. Add the capsicum , mix well & high for 1 min.
5. Add the pureed tomato, baked beans, sugar , chilli sauce, & salt high for 1 min.

For the dumplings:
6. Combine all the ingredients in a bowl & divide the mix into 12 equal portions.
7. Roll each portion into a ball & plate it in dish and high for 2 min.

How to proceed:
8. Add the dumplings to the soup and microwave for 1 min.
9. Garnish with grated cheese.


1/2 cup onion chopped
2 cloves garlic chopped
3/4 cup cream style corn(canned)
1o basil leaves, chopped
1/2 cup fusili(pasta)
1 teaspoon olive oil or oil
2 tablespoon tomato puree
salt and pepper to taste

For garnish:
2 tablespoon grated cheese & basil leaves.

1. Combine the onion,garlic, & olive oil in a microwave safe bowl & microwave
for 2 min.
2. Add the cream style corn,basil,tomato puree, fusili(pasta) ,& 3 cups of water
and microwave for 10 min until the fusili is cooked.
3. Add the salt and pepper & mix well.
4. Garnish with cheese & basil leaves.


1/2 cup tender corn kernels
1/4 cup onions chopped
2 cloves garlic sliced
2 cloves
2 pepper corn
1 bay leaf
1/4 cup carrot cubed
1/2 teaspoon crushed coriander seeds
1/4 teaspoon cumin powder
pinch turmeric powder
1 tablespoon oil,
Salt to taste

To serve:
Lemon juice,
1 tablespoon chopped coriander.

1. In a microwave bowl, add 1 tablespoon of oil, the cloves,cinnamon, pepper
corns & bay leaf and microwave for 1 min.
2. Add the onions , garlic and microwave for 1 1/2 min.
3. Add carrots, coriander seeds , cumin powder, turmeric powder & microwave
for 2 min.
4. Add the corn kernels, 2 cups of water & salt & microwave for 5 min.
5. Remove from microwave and make it cool. Make a smooth puree in a blender.
6. Transfer to a bowl,add 1 cup of water and high 3 min.
7. Serve hot with lemon juice & coriander.


Cooked macaroni - 3/4 cup
onion - 2
Capsicum - 1 [large]
Tomatoes - 3 [large]
Chilli powder - 1 teaspoon
Baked beans - 1 [small]
Tomato ketchup - 5 -6 tablespoon
Grated cheese - 1/4 cup
Cloves - 2
Garlic - 2 crushed
Butter - 1 teaspoon
Salt to taste

1. Cut the onions and capsicum into rings.
2. Keep aside a few rings of onions and capsicum for garnish.
3. Put the tomatoes in a microwave bowl on high for 5 min cool and remove the skin
puree in a food processor.
4. Put the butter in a microwave on high for 30 sec. Add the onion rings and
microwave high for 30 sec.
5. Add capsicum rings and microwave for 2 min.
6. Add the garlic, tomato puree and chilli powder and microwave on high for 2 min.
7. Add macaroni, baked beans, tomato ketchup and salt and mix very well.
8. Cover the capsicum and onion rings & sprinkle the cheese on top.
9. Microwave 3 to 3 1/2 min.
10. serve hot.


Tomatoes - 3 [large]
Tamarind pulp - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Salt to taste

For rasam powder:
Cumin seeds - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Pepper corns

For garnish:
Coriander - 1 teaspoon chopped

For rasam powder:
Step 1 : combine all the ingredients in a microwave bowl for 2 min.
Step 2 : Remove and cool completely grind into fine powder. keep aside.
How to proceed:
Step 3: Pierce the tomatoes with a fork and place on microwave safe plate and
microwave for 4 min.
Step 4 : Remove the skin and discard and mash the tomatoes lightly with fork.
Step 5 : In another microwave bowl, microwave 3 cups of water on high for 2 min.
Step 6 : Add mashed tomatoes, turmeric powder, chilli powder, asafoetidia, rasam
powder, tamarind pulp & salt microwave high for 4 min.
Step 7 : Garnish with coriander.


Milk - 1/2 cup
Cheese - 4 slices
Capsicum - 2 tablespoon
Corn flour - 1/2 teaspoon
Mustard paste - 1/4 teaspoon(prepared)
Salt to taste

Step 1 : In a microwave bowl,add the milk, cheese slices, capsicum and corn flour , mix
well and microwave for 2 min stirring after 1 min.
Step 2 : Remove and allow it to cool.
Step 3 : Add the mustard paste and salt and mix well.

Tuesday, June 3, 2008


Brinjal - 4 to 5
Onion - 1 [big]
Tamarind paste
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 pinch
Fenugreek - 3 to 4 seeds
Curry leaves - 3 to 4
Salt to taste

Step 1 : Cut brinjals into four parts.
Step 2: Cut small onions into two halves
Step 3 : Add oil and fry brinjals till its skin shrinks.
Step 4: Add onions few mins before the brinjals get fried and fry the onions till golden brown.
Step 5 : Now add fenugreek seeds and fry
Step 6 : Get thick tamarind by adding less amount of water to tamarind
Step 7 : To this add salt, chilli powder and coriander powder
Step 8 : Add this to kadai
Step 9: Allow it to boil well & till you get thick gravy.
Step 10 : Add chopped curry leaves at last
Step 11 : The same gravy can be prepared with ladies finger to small pieces & fry.
Step 12 : Add coconut milk base if neccesary.
Step 13 : Serve with rice.

Thursday, May 22, 2008



Toor dhal - 1/2 cup

Sambhar powder - 2 tablespoon

Grated coconut - 2 tablespoon

Curry leaves - 4 -5 leaves

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Sambhar onions - 100 gms

Green chillies - 2

Tamarind - 2 tablespoon

Water - 1/2 cup

salt to taste


Step 1 : Cook 1/2 cup toor dhal till done and mash well.

Step 2 : Grind together 2 tbps sambhar pwd, 2 tbsps roasted grated coconut & few curry leaves to a smooth paste.

Step 3 : Heat 1 tsp oil in a kadai & season with 1/2 tsp each of mustard and urad dal & a sprig of curry leaves.

Step 4 : Add a handful of sambhar onions, 2 green chillies, & few curry leaves.Fry till you get a nice aroma.

Step 5 : Now add 2 tbsp of tamarind paste, a little water & salt to taste & cover & cook till the raw smell of the tamarind disappears.

Step 6 : Add the mashed dal & the ground paste & a little more water if required & bring to boil.

Step 7 : Simmer for a couple of minutes & serve hot with idlis.

Wednesday, May 21, 2008


Thin poha - 3 cups
Green chillies - 4 or 5
Crushed garlic - 3 to 4
Mustard seeds -1 teaspoon
Jeera - 1 teaspoon
Hing - 1/2 pinch
Oil - 2 teaspoon
Curry leaves - 6 to 7
Turmeric powder - 1/2 pinch
Coriander powder - 2 teaspoon
Dry coconut - 7-8 slices
Groundnuts - 1/2 cup
Powdered sugar - 1 teaspoon
salt to taste

Step 1: Take thin poha roast it and keep aside
Step 2: Heat oil in a pan add green chillies, crushed garlic , mustard seeds, jeera, hing,
curry leaves fry all these things.
Step 3: Remove from heat after removing from heat add turmeric powder into that.
Step 4 : Fry dry coconut slices and keep it aside
step 5 : Fry groundnuts and keep aside.
Step 6 : Take a big bottomed pan add dhania powder, powdered sugar, salt and add
roasted poha in this mixture.
Step 7 : Then add coconut and groundnuts into poha mix it nicely with hand.
Step 8 : serve with hot coffee or tea.



For the chicken:

Chicken - 1 medium chicken cut into pieces
Thick curd - 1 cup
Ginger paste - 3 tablespoon
Garlic paste - 3 tablespoon
Salt to taste

For the masala:

Onion - 2 cup finely chopped
Tomato - 1 cup
Green chillies - 3 to 4
Coriander powder - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala - 1 teaspoon
kasturi methi - 2 tablespoon
Oil - 3 tablespoon

Coriander leaves - 4 tablespoon

For the chicken:
Step 1: Clean and cut the chicken and keep aside
Step 2 : In a bowl, add curd, add ginger garlic paste & salt
Step 3 : Marinate the chicken in this mixture for 1 hour

For the masala:
Step 4 : In a bowl, Combine the oil & onions high for 13 mins,till golden brown
Step 5: Add the tomatoes, green chillies, coriander powder, turmeric powder, chilli powder,garam masala for 10 mins till the oil seperates from masala

How to proceed:
Step 6 : In a bowl, mix together the cooked masala & the marinated chicken, cup of water and for 12 min.
Step 7 : Add kasturi methi and cook for 2 mins.


I learned this recipe from my friend. It is so healthy and rich dish. It is best for chapati or roti or naan. It is very healthy and very tasty recipe. Try it out and let me know your comments .....
Here goes my recipe....


Tomatoes - 3 [boiled & peeled]
Chilli powder - 1 teaspoon
Cashewnuts - 4 or 5
Milk - 1 cup
Butter - 2 tablespoon
Mixed vegetables - 1 cup [ fresh or frozen]
Salt to taste
Sugar - 1/2 pinch

To paste:

Onion - 1(medium size)
Bay leaves - 3
Black pepper - 5
Cardamom - 1
Cloves - 2 0r 3
Cinnamon - 1 small piece
Ginger - 1 inch
Garlic - 2
Oil - 1 teaspoon


Step 1 : Soak the cashewnut in milk for 5 -10 mins.
Step 2 : Heat oil in a pan and roast the ingredients [to paste] till they become aromatic.
Step 3: Let it cool & then blend it to a fine paste with the cashewnut , milk & chilli powder do not add water.
Step 4: Boil tomatoes peel the skin and keep aside.
Step 5: Heat butter in a pan put the grinded mixture once tht grinded mixture gets
good color and starts leaving oil,
Step 6 : Add the boiled tomatoes into that mixture and simmer for about 2 mins.
Step 7 : Add boiled vegetables & add salt & sugar.
Step 8 : Finally add little milk to make gravy thin.
Step 9 : Serve hot with roti or naan.

I am sending this recipe to 'Side dish for chapathi' event hosted by Viki of Viki's Kitchen.


Chana dhal - 1 cup
Tomato - 1
Urad dhal - 1 teaspoon
Onion - 1[big]
Chilli powder - 1 teaspoon
Coconut milk - 1/2 cup
Saunf powder - 1 teaspoon
Papad(appalam) - 7 to 8
Oil - 1 tablespoon
Water - 1 cup
Salt as taste
coriander leaves - 1/4 bunch.

Step 1 : Boil the chana dhal and tomato
Step 2 : Remove boiled tomato from the dhal and keep aside
Step 3 : Nicely mash the chana dhal & keep aside
Step 4 : Heat oil in a pan add urad dhal fry for 2 mins
Step 5 : Add onion lightly saute it and add boiled tomatoes till it becomes soft
Step 6 : Add chilli powder and keep it in low flame till the raw smell goes
Step 7 : Add coconut milk and saunf powder let it cook for 5 mins
Step 8 : Add boiled chana, add water and add salt into it
Step 9 : Finally add papad.
Step 10 : Garnish with chopped coriander leaves.
Step 11 : Serve hot with roti or rice.

Tuesday, May 20, 2008


onion - 1 [big]
Tomato- 1[big]
Garlic- 10-15 pods
Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/2 pinch
Sambhar powder - 1 teaspoon [ optional]
Fenugreek - 3 or 4 seeds
Tamarind - 1 lemon size
Vadakam - little[optional]
Curry leaves - 4
Water - 2 cups
Oil - 3 tablespoon
Salt as taste

Step 1: Soak the tamarind in water for 10-15 mins.
Step 2: cut the onions & tomatoes in square shape.
Step 3: Heat oil in a pan add vadakam , fenugreek seeds , curry leaves , & garlic fry till you get nice aroma.
Step 4: Add the chopped onions fry it till golden brown
Step 5: Add tomatoes fry till it becomes soft
Step 6: Add turmeric powder , chilli powder , coriander powder , garam masala ,
sambar powder, keep it in low flame till the raw smell of masala goes
Step 7: Add tamarind paste & two cups of water
Step 8: finally add salt.
Step 9: Serve hot with rice.

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