Nov 30, 2008

Bisi Bele Bath (Padma's version)

Ingredients needed :
  • Rice - 1 cup
  • Toor Dhal - 1 cup
  • Vegetables - Our choice as required( I use mainly beans, carrot, peas and potatoes)
  • Tamarind pulp - 1 cup
  • Onion - 1
  • Tomato - 2
  • Peanuts - a handful
  • Bisi Bele Bath powder - 2 Tbsp
  • salt
  • ghee

For seasoning :-
  • oil
  • mustard seeds
  • urad dhal
  • curry leaves
  • Hing
Method : 

In a pressure pan heat oil and fry onions , then add the tomatoes and saute well. Add the required vegetables of your choice,peanuts and mix well. Next add rice and toor dhal and water ( 3 times the ratio of rice and dhal considered together), when it starts to bubble up add tamarind pulp, bisibelebath powder. Add required salt, cilantro . To the cooking rice add the seasonings and cover and cook till done. Close the pan and cook for one whistle. After removing add ghee and serve.

Kosambari( Cucumber salad) (Padma's recipe)

Cucumber - 1
Moong Dhal - 1/2 cup
green chillies - 2
curry leaves - few
coconut grated - little(optional)
mustard seeds
urad dhal
lime juice

Wash and soak moong dhal for 2 hours, later drain out the water. Chop cucumber into small pieces and add to the moong dhal. Season it with mustard seeds, urad dhal, ingu, green chillies, curry leaves and if needed add cilantro, grated coconut and just before serving add salt and lime juice.

VARIATION : You can substitute cucumber with grated carrots and or use both . A good healthy choice as a side dish and a popular one in Karnataka.

RAJMA DIP (APPETISER) (Padma's recipe)


Rajma - 1 cup soaked overnight
Onion - 1
Tomato - 2
Ginger garlic paste
salsa ( use mild, medium or hot depending on your spice choice)
monterory and jack cheddar cheese ( grated ones)
chilli powder - little
garam masala powder - little

Cook rajma in a pressure for 4 or 5 whistles. When done open and nicley mash the rajma.
In a kadai heat oil and fry onions , add a spoon of ginger garlic paste, saute, next add tomatoes and fry until they are cooked. To this add chilli powder, garam masala powder. Add this stuff to the mashed rajma. Transfer it to a oven safe container. Add salsa and mix well . Check salt. Top it with the cheese and keep it in the oven for 10 or 15 mts at 350 degrees or till the cheese melts . You can also put the same in the microwave( if it is in small quantity).

Goes well with tostitos chips and very good appetiser for parties

Murungaikai Poricha kootu

Ingredients :
  • Drumsticks / Murungaikai  - 4 nos.
  • Moong Dhall Cooked - 1/2 cup.
  • Turmeric Poder - 1/4 tsp.
  • Salt
  • Curry leaves
  • Coriander leaves
For Grinding :
  • Coconut  grated little
  • Red Chillis
  • Jeera
Method :

Boil Drumsticks in a kadai with little water + Salt+ turmeric powder....before it cooks, grind all the above ingredients with little water..once it is cooked well ,add cooked moong dhall and the grinded paste and cook for 5 to 10 mins...and season it with Oil (preferably coconut oil ) + Mustard + curry leaves +coriander leaves.

Inji Thokku

Ingredients :
  • Ginger - small piece
  • Urid dhall - 1/4 tsp.
  • channa Dhall - 1/4 tsp.
  • Red Chilli - 4 or 5 nos.
  • Pepper - 3 or 4 nos.
  • curry leaves - one string
  • Tamarind - little
  • Hing pdr.
  • Salt to taste.
  • oil

Method :

Heat kadai adding a tsp. of oil and add urid dhall + Channa dhall + tamarind + Red chilli +Pepper + Curry leaves + Hing powder +Ginger..and fry for few mins..
and remove from stove and cool it well..once cooled grind it into thick paste by adding little water...after that u can add salt and fry that paste for few more mins..Now your Inji / Ginger thokku is ready....You can mix it with rice and have it...or even with dosa /iddli...

Best medicinal value dish,and good for digestion purpose also...

Nov 29, 2008

Capsicum Masala Rice

  • Cooked rice - 2 cup
  • Ghee
  • Mustard seeds - 1/4 tsp
  • Capsicum - 1
To roast and grind:
  • Mustard seeds - 1/4 tsp
  • Black gram dhal - 1 tsp
  • Cinnamon - 1
  • Coriander seeds - 1tsp
  • Cumin seeds - 1/2 tsp
  • Red Chillies - 2
  • Curry leaves
  • Peanuts - 2 tbsp


Dry roast and grind the ingredients listed under " Roast and grind".

In a pan, to ghee + mustard seeds + Capsicum --> saute for 3 minutes. Make sure that the capsicums are not overcooked. The crunchy texture of the capsicum should be retained.

Now add the cooked rice and grinded masala to the above at a low heat and make sure that the rice gets well mixed with the masala.

Capsicum Masala Rice is ready to serve.

Baby Corn Manchurian

I got this recipe from Padma, a good friend of mine in Champaign...Having been here for more than a year, trust me, I was new to the place till I came across Padma...Only after getting in touch with her, I started living my life with a new set of friends...This halloween was a special one for me, thou nothing really scary did happen...It was wen I came across Padma in Kishore's office...She had known me thru orkut and already gathered my details from one of her friends...Yeah it was like a one side love story ;) til she met up with me...Shez a sweet heart to be around...and sure has been contributing so much for my blog....Thanx so much Padma for encouraging me and making me move forward with mywork...Itz people like u who keep me on move...Thanx once again darl....

Now for the pics of my dish...Dont forget to click on to the Baby Corn manchurian recipe .

Cabbage Moong Dhal kootu

  • Moong dhal - 1/2 cup
  • Cabbage
  • Salt
  • Water
To Grind:
  • Coconut - 1 inch
  • Cumin seeds - 1 tsp
  • Green chilli - 1 or 2
  • Ginger - a small piece
  • Turmeric pdr - 1/4 tsp
To season:
  • Mustard Seeds
  • Curry leaves
  • Oil

Grind coconut, cumin seeds, green chilli, turmeric pdr and ginger with lil water to form a paste.

In a pan, First cook Moong Dhal by adding some water to the dhal. Once the dhal is 90% cooked, add chopped cabbage to the dhal and also it to cook for 5 mins on a medium flame.
To the cooked cabbage and dhal add salt and already grinded paste and cook for another 5 mins. If req, add water.

In a separate pan, add oil + Mustard seeds + Cumin seeds (opt) + Curry leaves. Once the mustard seeds splutter add the seasoning to the dhal and cabbage curry.

Stuffed Milagai Bhajji

Ingredients needed : (translation)
  1. Bajji Milagai / Chilli
  2. Potato
  3. onion
  4. Gram flour
  5. Chilli Powder
  6. Hing Powder
  7. Salt
Method :

Mix Gram flour ,Chilli powder,salt,hing with little water into thick consistency and keep it aside..Boil Potato and mash it well..chop onions well ...and the heat kadai adding little oil and fry the onions well...and then add potato,salt and little chilli powder..and fry for few mins.
            Split the Chilli / Milagai in the centre and if needed remove the seeds..and then fill it with the potato fillings...Heat the oil in kadai , meanwhile dip the chillis / Milagais in the Gram flour , once the oil is hot, deep fry the chilli this stage we will not get thicker coating of the batter on chillis, so after taking it from oil,once it is cooled we have to dip it again in the gram flour batter and deep fry it again... Now hot hot Chilli / Milagai Bajji's are ready..serve it with any sauce if needed..

            Note : if we want less oil to be consumed then once the oil is hot..add 2 or 3 spoons of oil in the batter...then dip the chillis..

            Baby Corn manchurian

            • Baby Corn - As required
            • Onion - 1 
            • corn flour - 3 tbsp
            • Maida - 1 tbsp
            • Rice flour - 1 tbsp
            • salt
            • chilli powder
            • soya sauce
            • tomato sauce/ketchup
            • ginger garlic paste
            • cilantro
            • oil


            Cut baby corn into small pieces. In a bowl take corn flour,maida,rice flour required salt and chilli powder. Make a paste/batter by adding water. Add the baby corn and mix and deep fry in oil and keep aside.
            In a kadai heat oil and add onion, fry until golden brown then add ginger garlic paste and saute well, add chilli powder and the fried baby corn. Immediately add soya sauce, tomato sauce and remove from fire. Garnish with some chopped cilantro leaves.

            Nov 28, 2008


            Juz the word "Samosa" brings sooo many things back from my memory lane....It reminds me of the my most fav place in chennai..."Peters Colony"..This was the apartment v were in for 25 yrs before v shifted to our own house..So watz tat which connects the apartment and samosa...Itz my one n only sibling, Santhosh, who during those evergreen days in our apartment wud nvr miss a chance of getting samosas from a shop nearby his school...I wud nvr compare those tasty samosas with mine for sure...or shud i say with any of those samosas i've had at other places during several instances...Not sure wat magic was put into tat particular shop's samosa alone...hmm...was it my brother's love wen he bought it so specially for me...Lemme giv a second thought on tat while u continue browsing for the recipe of my samosas :)


            For dough:
            All purpose flour(maida) - 2 cups
            Ajwain seeds - 1 tsp
            Oil - 2 tsp

            For stuffing:
            Mustard seeds
            Cumin seeds
            green chilli - 2
            Boiled mashed potatoes
            Red Chilli pdr - as req
            Turmeric pdr - 1/4 tsp
            Corriander pdr - as req
            Cumin pdr - as req
            Amchur pdr - 1 tsp
            Ginger garlic paste - 1 tsp
            Cooked frozen Peas - 1/4 cup


            Dough preparation:
            To 2 cups all purpose flour (maida) add Ajwain seeds(opt),salt and 2 tsp of oil ( for 1 cup of flour use 1 tsp of oil). Mix such that the oil spreads well on the dough. Then add water lil by lil to this to make a stiff dough. Allow it to rest for 15-20 mins.

            Potato Stuffing Preparation:
            Oil + Mustard seeds + Cumin Seeds + Green Chilli + ginger garlic paste + red chilli pdr + corriander pdr + cumin pdr + turmeric pdr + salt + amchur pdr + lil water (to prevent the pdrs from burning). Now add the cooked mashed potatoes to the masala and stir well. Add peas then. Cook for another 1 minute on a low flame. After making sure that the water has completely dried out, add corriander leaves. Switch of the stove.This is juz a guideline for making the potato stuffing, You can add or remove spices as per your requirement. Well, I completely crossed the line and did make use of some mushroom manchurian curry as a stuffing wen i ran out of potato stuffing for the last samosa cone...n trust me, I loved it more than the potato samosas :)

            Steps for making Samosa:

            Step 1: Spread the dough similar to that of a chapati dough. The only difference you have to incorporate is, make the dough in an oval shape as shown below

            Step 2: Cut the center of the spread dough to make 2 equal semicircles.

            Step 3: Wet the edges of the dough with water (binding) and then fold the dough as shown below

            Step 4: Now fold the other edge towards the center, overlapping the first one

            Step 5: Take hold of the folds and turn it facing towards you as shown below

            Step 6: Fill in the stuffing now

            Step 7: Fold the bottom of the cone as shown in the pic and bind it using water

            Step 8: Make sure that the binding is strong enough to hold the stuffing when the samosas are fried later

            Step 9: Deep Fry the samosas till they turn golden brown

            Step 10: Scrumptious Samosas are ready :)))

            Capsicum Carrot Rice

            Ingredients Needed :
            • Rice - 2Cups.
            • Capsicum - 2 Nos.
            • Onion - 2 Nos.
            • Carrot - 2 Nos.
            • Groundnut/Chick peas - little
            • Salt - little.
            • Pepper powder - 1/4 tsp.
            • Gram Masala Pdr. - 1/4 tsp.
            • oil - 2 tsp.
            For Tempering :
            • Mustard - 1/4 tsp.
            • Urid Dhall - 1/4 tsp.
            • Channa Dhall - 1/4 tsp.
            • Jeera - 1/4 tsp.

            For Garnishing :
            • Cashews (Optional) 4 or 5
            • Coriander leaves little.
            Method :

            Chop Onions finely , Cut capsicum into small pieces,and Grate the carrot..Heat Oil in a pan and add tempering ingredients..Add chopped onions till golden brown , add salt , capsicum,groundnuts / chickpeas ...(See Note ) fry well then add gratted carrots ,Now add pepper powder and Garam masala powder.Once it is ready..add it to rice and mix well....Garnish with Coriander Leaves and Cashews if needed..
              Note :

               If chick peas is to be used ..then boil it by adding little salt and have it ready.

              Nov 27, 2008

              Malai Kofta


              For Batter:
              • All purpose flour(maida) - 2 tbsp
              • Water - 4 tbsp.

              For Koftas:
              • Boiled potatoes - 1 cup
              • Paneer - 1 cup
              • Green chilli - 1 thinly sliced
              • Cumin seeds - 1 tsp
              • salt - lil

              For Gravy:
              • Oil
              • All purpose flour (maida) - 1 tsp
              • Cream or milk - 1/4 cup
              • Tomatoes - 2 medium
              • green chilli - 1
              • ginger - 1 inch
              • Turmeric pdr - 1/4 tsp
              • Coriander pdr - 1 tsp
              • Red Chilli pdr - 1 tsp
              • Garam masala - 1/4 tsp
              • Coriander leaves for garnishing
              • salt
              • Cloves - 3
              • Cardamom - 2
              • bay leaf - 1


              mix 2 tbsps of all purpose flour (maida) with 4 tbsps of water to form a batter.

              Kofta Preparation:
              Mash the boiled potatoes. Mix this with Paneer, green chilli, cumin, salt. Make small balls from this mixture.

              When making the kofta balls, make sure that they are not too big cos wen put in gravy they become more than double the size of the original kofta ball.

              Dip the kofta balls in the already prepared maida batter such that they are coated on all sides and then deep fry them in oil. To check if the oil temperature is high enough to fry the koftas, juz put a crumb of kofta in the oil. It should not stick to the bottom of the oil, but should sizzle and come to the top of the oil. After checking the correct oil temp for preparing koftas, go ahead and deep fry them. Don't fry them for too long. Juz fry them till they turn golden brown on all sides.

              They should look similar to the ones shown below.

              Gravy preparation:

              Grind tomatoes, green chilli and ginger to make a paste.

              Mix cream (or milk) with 1 tsp of all purpose flour (maida) and keep aside.

              In a wide pan, add oil + whole garam masala (cardamom, cloves, bayleaf) + cumin seeds + grinded tomato paste + coriander pdr + turmeric pdr + red chilli pdr --> saute this till oil leaves and the quantity of the gravy becomes half of the original.

              Now add cream n maida mixture to the gravy lil by lil stirring it all the time during the process. Add kasthuri methi (opt), req amount of salt and half a cup of water. Cook this with lid closed for 8 - 10 mins in medium heat.

              Add the koftas slowly in a low flame. Once the gravy starts to boil, add garam masala and coriander leaves and allow it to cook for juz 1 minute.

              Switch off the flame.

              Note::: Add the koftas to the gravy few minutes before you serve. Cos after sometime the koftas become too soft and tend to break down.

              Cauliflower Peas Kurma(without coconut)


              Cauliflower florets
              Peas cooked
              Onion - 1 medium chopped
              tomato - 3 medium
              spices - cardamom,cloves,cinnamon,, cumin and fennel seeds
              cashew - few pieces
              poppy seeds - 1/2 poon
              garlic - 4 pods
              Powders - chilli, coriander(dhaniya), garam masala


              In a pan add oil and first season it with half of all the spices( other than fennel seeds). Add chopped onion and cook till done then add chilli powder, dhaniya powder and garam masala powder. Then add the masala( grind the remaining spices, garlic,cashew, poppy seeds and tomato). Add salt , cauliflower and peas and cook till done.

              Nov 26, 2008

              Tomato Chutney ~~ Amma's Special

              • Oil
              • Tomato - 4 or5 medium
              • Onion - 1 medium
              • Mustard seeds
              • Turmeric pdr - 1/4 tsp
              • Red Chilli pdr - 1 tsp
              • salt as req
              • Hing - a pinch

              In oil, saute tomatoes(cut into 2 slices) for 3 to 4 mins. Cool it and grind it to a paste. In the same oil in the pan,add Mustard seeds + onion + cooked and grinded tomatoes + turmeric pdr + red chilli pdr + salt + hing -> Cook covered for atleast 5 mins on low flame. Oil should leave the curry.

              Your tomato chutney is ready.

              Love this recipe of my mom. I can trade this dish even for Biriyani :))) of course, wen itz prepared by my Mom...Love u and Miss u so much Mummy..


              • Rice flour - 2 cups
              • Poasted Split Gram (Pottu kadalai) - 3/4 cup
              • White or Black sesame seeds - 1 tsp
              • Cumin seeds - 1 tsp
              • Pepper pdr - 1 tsp
              • Chilli pdr - 1 tsp
              • Salt - as req
              • Butter - 4 tbsp
              *** Muruku press is required ***


              Grind pottu kadalai to powder. Make sure you remove the ungrinded ones by seiving.

              To rice flour add the powdered pottu kadalai, cumin, White or black Sesame seeds, pepper pdr (opt), chilli pdr(opt) and salt.
              Mix the above using lil water such the consistency reaches that of chappathi dough.Now add butter (consistency should be watery) and make sure that the butter is cool when added to the dough.
              Allow the dough to rest covered for few minutes. Fill the dough in the muruku press. You can use star plate which comes along with the press to get similar murukus like mine.
              Now once u use the presser and make dough in muruku shapes onto a clean cotton cloth or some aluminium foil, immerse it in heated oil.
                Tasty murukus are ready.

                Thakkali Thokku

                Ingredients Needed :
                • Ripe Tomato - 10 Nos.
                • Tamarind Juice - little
                • Chilli pdr. - 2 tsp.
                • Dhaniya pdr. - 1/4 tsp.
                • Turmeric pdr. - 1/4 tsp.
                • Curry Leaves - one string.
                • Fenugreek seeds - 1/4 tsp.
                • Mustard seeds - 1/4 tsp.
                • Urad Dhall - 1/4 tsp.
                • Channa Dhall - 1/4 tsp.
                • Hing powder - 1/4 tsp.
                • Oil (Gingely oil) 

                Method :

                * Cut Tomatoes into very fine pieces.
                * Heat oil in kadai , season with mustard , fenugreek, urid dhall , channa dhall , Curry Leaves ,hing.
                * Now add the tomato pieces, tamarind juice, turmeric powder,Chilli powder, dhaniya powder.
                * Cook till it turns thick .
                Now tomato thokku is ready.

                Note :

                - if we want to store for few days..then add fenugreek powder and store in air-tight container in fridge...
                - If you like raw smell of curry leaves, then we can add it at last also..
                Best to go with Iddli, Dosa,Chappatti , Rice.

                Brinjal Potato Curry

                • Oil
                • Mustard seeds - 1 tsp
                • Urad dhal - 1 tsp
                • Curry leaves 
                • red Chilli - 1
                • Brinjal (Eggplant) - 4 or 5 ( 1 eggplant)
                • Turmeric pdr - 1/4 tsp
                • Red Chilli pdr - 1/2 tsp
                • Salt - as req
                • Potato - 1 or 2
                • Coriander leaves for garnishing


                Oil + Mustard Seeds + Urad dhal + Curry leaves + Red Chillies + Brinjal + turmeric pdr + Red Chilli Pdr + Coriander pdr and Saute till the brinjal getz almost cooked. Now add potato and salt to the curry and mix it well. Cook this with lid closed for another 5 to 10 mins on a low flame. 

                After confirming that the veggies are cooked well and the masala smell has vanished, shut off the flame. Garnish with Coriander leaves.

                Nov 25, 2008

                Avaraikaai Poriyal

                • Oil - 2 tsp
                • Mustard seeds - 1/2 tsp
                • Cumin seeds - 1/2 tsp
                • Red Chillies - 2
                • Onion - 1 medium
                • Avaraikaai
                • Salt


                Oil + Mustard seeds + Cumin seeds + Red Chillies + Onion => Saute till onion turns golden brown.
                Then add Avaraikaai + salt ( very li lis required) -> cook in a covered pan for 5 mins.

                Sweet mango Thokku


                Oil - 1 tbsp
                Mustard seeds - 1 tsp
                Mango - 1
                Salt - as req
                Sugar or Jaggery - 1 tbsp
                Red Chilli pdr - 1 tbsp
                Hing (opt) - a pinch


                Oil + mustard seeds + Mango slices + salt + sugar or jaggery + red chilli pdr + hing -> saute till the mango gets well cooked and the masala smell leaves. Addition of hing to this optional.

                Paruppu Urundai Kulambu

                Ingredients for making Urundai:

                1. Toor dhal 1 cup
                2. Red chillies 3 (According to taste)
                3. Hing
                4. Salt to taste
                5. Cumin Seeds 1/4 tsp
                6. Curry leaves and Coriander Leaves.


                1. Soak dal for 1 hour and grind it with other ingredients to coarse paste.(add little salt, according to dhall quantity )
                2. Heat 1 tsp of oil in kadai, splutter mustard seeds and fry this paste for 2 minutes, let it cool and make small balls and steam it (using iddli plates )

                Urundai Kulambu :

                Ingredients Needed:

                1. Tamarind water 1 1/2 cups (Soak small gooseberry size tamarind and remove extract by adding 1 1/2 cups water)
                2. Dhaniya Powder 1/2 tsp
                3. Sambhar Powder 2 tsp

                4. Onion Medium size- 1 Chopped finely
                5. Tomato - 1/2 chopped finely

                Ingredients for Tempering:

                1. Oil 2tsp
                2. Curry leaves
                3. Mustard Seeds
                4. Methi Seeds

                Method of Preparing Kulambu:

                1. Heat oil in a kadai and add tempering ingredients.
                2. Now goes, Tamarind water,coriander powder, sambar powder
                3. Add some more salt and cook till raw smell goes.
                4 Now add the steamed Urundais and cook for a minute
                5. Cook this kulambu till oil floats on top.
                Note :

                if using Onion and Tomato then step 2 in preparing kulambu is this, and then goes rest: 

                add, chopped onion and fry till golden and add chopped tomatoes and cook for 5 minutes and now continue with step 2 as mentioned above.

                **Serve this with Hot Rice and Ghee.**

                Vegetable Puff

                • Puff pastry
                • Carrot
                • Beans
                • Potato
                • Peas
                • oil
                • Mustard seeds
                • Cumin seeds
                • salt
                • Turmeric pdr
                • Chilli pdr
                • Chat masala (opt)
                • Amchur pdr
                • coriander pdr
                • Cumin pdr
                • Ginger garlic paste
                • Water (for binding)


                Boil veggies like carrot, beans, potato, peas after cutting them to small pieces. You can add any veggie of ur choice to the above list.

                In a pan, add oil + mustard seeds + cumin seeds + boiled veggies + salt + turmeric pdr + chilli pdr + chat masala (opt) + amchur pdr + coriander pdr + cumin pdr + ginger garlic paste and cook till the masala smell leaves.

                If using a Puff pastry from the stores,
                Let the pastry to thaw for at least 30 mins before using it to bake.cut the pastry into squares.

                Now once the cooked veggies are cooled, place them in the cut pastry and stick the opposite sides using water (for binding). Line up the filled in pastries on a baking tray.

                Preheat oven for 400F. Keep the tray in the oven. It should take juz 10 mins for the puffs to get ready.

                Nov 24, 2008

                Spinach Egg(Paneer/Tofu) Curry

                • Oil
                • Mustard Seeds
                • Cumin seeds
                • Red Chilli - 1
                • Onion - 1 medium
                • Ginger garlic paste - 1 tsp
                • Spinach - 1 or 2 cups
                • Tomato - 1 medium
                • Turmeric pdr - 1/4 tsp
                • Corriander pdr - 1/2 tsp
                • Cumin pdr - 1/4 tsp
                • Chilli pdr - 1 tsp
                • Egg (opt) - 2
                • Paneer/Tofu
                • Salt
                • Coriander leaves

                • In a pan add Oil + Mustard seeds + Cumin seeds -> After the seeds splutter, add red chilli + Onion and saute for 3-4 mins till onion gets well cooked.
                • Now add ginger-garlic paste and saute for 2 mins till the raw smell leaves.
                • Add Spinach and saute for another 5 mins. 
                • Then add tomato + turmeric pdr + cumin pdr + coriander pdr + chilli pdr + salt --> saute for 5 mins.
                • If using egg,break the egg and add it to the curry such that the yolk does not break. Add half a cup of water to the side of the pan. Cook the curry together with the egg with the pan closed for another 2 mins. After making sure that egg is cooked, saute the curry for 5 mins.
                • If using paneer/tofu,You can add paneer/tofu to the curry either after frying it separately or adding juz plain paneer/tofu cubes would also taste good. Though paneer/tofu has a bland taste by nature, when cooked in any curry would  take the taste of the curry and taste good.Now once you decide upon how you want to add the paneer(fried/plain) all you have to do is, scramble the paneer and add it to the curry. Cook for another 5 mins.
                • Garnish with coriander leaves.

                Bisibelabath powder


                1 tbs oil
                2 tbs coriander seeds
                2 tbsp poppy seeds
                2 tbs chana dhal
                2 tbs coconut pdr
                5 dry red chillies
                2 inch cinnanmon stick
                2 cloves


                In oil, add all the above masala ingredients except for coconut and roast on a low flame for 5 mins. Then add grated coconut and roast for another 1 min. Switch off the flame. Once the masala ingredients gets cool, grind it to a fine powder.

                Nov 23, 2008

                Cauliflower Alam Karam Kura : A Maharashtrian Cuisine

                • Oil
                • Cumin seeds - 1 tsp
                • Cauliflower - 1
                • Turmeric pdr - 1/4 tsp
                • salt
                • Ginger - 1 inch
                • Green Chilli - 2 or 3
                • Coriander leaves for garnishing.


                Oil + Cumin seeds + Cauliflower --> Saute till the caulifower gets cooked. It should turn a lil golden brown in color.

                To this add turmeric pdr, salt and Ginger-Green chilli paste.

                Cook for another 10 mins in low medium flame. Garnish with Coriander leaves or with spring onions.

                Carrot Beans Sambar

                • Red grams dhal - 1 tbsp
                • carrot - 2
                • beans - 5
                • Onion - 1 medium
                • Tomato - 1 medium
                • salt
                • turmeric - 1/4 tsp
                • sambar powder - 1 tbsp
                • Tamarind paste - lil
                • Oil
                • Mustard seeds
                • Hing
                • Curry leaves
                • Red Chilli (opt) - 1
                • Coriander leaves for garnishing


                In pressure cooker add Red gram dhal + carrot + beans + Onion + Tomato + salt + turmeric powder + Tamarind paste + sambar powder + water . Wait for 2 or 3 whistles.

                Once the above gets cooked, check for the taste and water. If it is too watery then cook for some more time until it reaches the required consistency.

                In a pan add oil + mustard seeds + curry leaves + red chilli (opt) + hing . Add this seasoning to the above and garnish with coriander leaves.

                Egg Vegetable Fried Rice

                • Egg (Veggies excuse)
                • Basmati rice - 2 cups
                • carrots (as req)
                • Beans(as req)
                • Cabbage (as req)
                • Peas (as req)
                • Spring onions - 1
                • Onion - 1 medium
                • Slit Green Chillies - 2
                • Soy sauce - 1 tsp
                • Chiili sauce (opt) - 1/2 tsp
                • Tomato sauce - 2 tsp
                • Ajinomotto (opt) - a pinch


                Soak Basmati rice in water for 15-20 mins and then cook it.Once cooked, cool the rice by spreading it on a plate. (Leftover) Rice which has been refrigerated overnight is also very much suitable to prepare fried rice. Proportion to be used for cooing Basmati rice is usually, 1 cup of rice : 1.5 cup of water

                Chop veggies like carrot,beans, cabbage, onions, spring onions coarsely.

                First make egg scrambles and keep aside. For veggies n vegans, u can skip this egg n go ahead to make Vegetable Fried Rice.

                In a pan, oil+ onion + white bulb portion of spring onion + green chillies --> saute till oil leaves.

                Then add ginger garlic paste + carrots + beans + cabbage + peas and saute it till it gets half cooked. For fried rice, the veggies should be half cooked. Add soy sauce + tomato sauce + chili sauce (opt) and stir for few minutes. Add lil Ajinimotto(opt) and salt as req. Now add the boiled, cooled rice to above and saute for few mins on a low medium flame. Finally add the scrambled egg and garnish with the remaining portion of spring onions and corriander leaves.

                Nov 20, 2008

                Paal Payasam ~~ Kerala style


                • Milk - 2.25 litre.
                • Sugar - 1 cup
                • Rice - a handful
                • Elachi powder - a pinch 

                Use thick bottomed pressure cooker. Put rice in Cooker and pour Milk. Once the Milk boils , bring the flame to sim..,and put the whistle..cook in slow fire for 35 to 40 minutes.and then switch off the Gas. (You will not get whistle sound..even after 40 mins)  (If you get the whistle sound, switch off the stove and allow the cooker to cool down then cook it again on stovetop without closing the lid ...It will get thicker)

                After the pressure has cooled down open the cooker. This is the time to add Sugar + Elaichi powder. Pal Payasam is ready. S
                erve Hot or Chill.

                Kara Kulambu

                Before goin ahead with the recipe, I would love to thank gayathri for the support shez been givin me since I started off with my blogs. Itz friends like her who keep me moving forward...Thanx once again Gays :)

                Ingredients needed:

                1. Small Onion 6 to 7 sliced.
                2. One Tomato chopped
                3. Garlic pods 4 to 5
                4. Any One vegetable
                5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).
                6. Hing little.
                7. Red Chilli Powder 1 ½ tsp 8. Coriander Powder 1 ½ tsp
                9.Turmeric powder little

                For seasoning:

                1. Oil 2 table spoons.
                2. Mustard seeds ½ tsp
                3. Cumin seeds ¼ tsp
                4. Fenugreek seeds ¼ tsp
                5. Jeera ¼ tsp
                6. Urad dal and Channa dal ½ tsp.
                7. Curry leaves one string


                You can use any of these vegetable : 

                Avarakkai/broad beans , lady’s finger, brinjal ,drumstick , karunai kizhangu . (I have used avarakkai and brinjal along with onions + garlic)

                Heat oil in a pan or kadai and season with the above and fry onion and garlic till golden brown. Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying. Add all powders, mix well and pour tamarind diluted water. Bring it to a boil, till Oil floats on top.

                Tasty and Spicy Kulambu is ready and Have it with Plain Rice & Ghee.

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