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.


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