Feb 28, 2009

Creamy Alfredo Sauce for Pasta

  • Butter - 3 Tbsps
  • Maida - 1 Tbsp
  • Milk - 2 cup
  • Parmesan Cheese - 1/4 cup
  • Romano Cheese - 1/4 cup
  • Salt
  • Pepper Pdr 
  • Dry Oregano - 1 tsp
  • Dry Basil - 1 tsp
  • Egg Yolk -1 
  • Powdered Nutmeg - a pinch


Heat 3 tbsps of butter...After it liquifies, add maida and saute it. Now add milk and cook till it thickens to a sauce consistency.

Add parmesan cheese + salt + romano cheese + pepper pdr + dry oregano + dry basil + egg yolk + a pinch powdered nutmeg --> simmer flame and cook for 3 minutes.

Your Creamy Alfredo Sauce is ready to be served with pasta.

Feb 27, 2009

Beetroot Halwa

Have been planning to do Carrot Halwa since I started off with my blog, somehow, for no special reasons, the idea has still being hanging around than being implemented...Donno watz real wrong...so, switched over my plan from carrot to beetroot, n immediately the plan was put into action still investigating watz went wrong between me and Mr. or should I say, since itz sweet,Ms.Carrot ;)

  • Beetroot - 2
  • Milk - 1/2 cup
  • Sugar - 2 cups
  • Ghee - 5 tbsps
  • Cardamom Pdr - 1tsp


Grate the beetroot finely. To the grated beetroot add milk and a cup of sugar. Boil this in a water filled pressure cooker...Yes, you heard me rite...You have to put the ingredients into a bowl and cook it in a pressure cooker...don't u forget to fill the cooker with water, before you switch on the stove...I know the cooking experts feel that I sound crazy, well, there are sure some buddies who are juz starting with their adventure on cooking...So the advice goes to the newbie's of the club :). Cook the beetroot for 2 whistles and then switch off the flame. Allow the pressure to leave by itself. So after leaving the cooker alone for minimum 5 to 10 mins, open it and then transfer the ingredients to a wide pan. Cook till the watery consistency is fully absorbed by the beetroot. You can add another cup of sugar when you are waiting for the milk to get absorbed...Add also some 3 tbsps of ghee to it. You can adjust the ghee and sugar as per your taste...there is no set restrictions on the quantity of sugar n ghee...it wholely depends on ur taste buds...
In another pan, fry cashews in ghee. Once the beetroot reaches a solid consistency (not too watery), add the the fried cashews and also sprinkle some cardamom pdr to it. Cook for another couple of minutes. Tasty mouth-watering sweet Beetroot Halwa is ready to serve.
I served it with a scoop of vanilla icecream and everyone loved the combination. You can try it out too and invoke one of ur ideas when serving...Itz sure gonna be hit if served alone too...so don't worry... :)

This recipe goes to "Tasty Bites for Toddlers" Event hosted by PJ.

Feb 26, 2009

Tomato Corriander Chutney

Well, here comes another 5 minute chutney...I've already done this 3 times since last week, in all those hurry-burry times of busy mornings n hubby dear who loves variety in his food, has never complained even once about it...n also this chutney was gone so quickly tat i still cudn't take a snapshot of it....wat else cud better prove how good this chutney was...

  • Oil - 1 tbsp
  • Urad Dhal - 1 tsp
  • Chana dhal - 1 tsp(opt)
  • Onion - 1/2 of medium
  • Tomato - 1 medium
  • Coriander leaves
  • Mustard seeds - 1tsp
  • Red Chili - 1 or 2


In a pan, add oil, urad dhal, channa dhal and then onion. Saute onion. Once the onion becomes translucent, add tomatoes and saute till it is almost cooked. Add coriander leaves and then saute for another minute. Switch off the flame, Cool it and then grind such that it does not become too smooth..

Now for seasoning:

to heated oil, add mustard seeds and curry leaves. Add this to the ground chutney. Your Tomato Coriander Chutney is ready to be served.

Feb 25, 2009

Yam(Karunaikizhangu) Mini Purses

Yeah, Yam Mini Purses...you heard it rite....This is a new form of our very own Karunaikizhangu....how many days can we juz have Karunaikizhangu(Yam) as fry and in curries...Enna thaan pannalam...hmm...all of this questions is wat lead me to make these cute lil yummy Yam Mini Purses...Looks like my brain is still fresh enough to grasp on to some gud ideas...Having given myself a pat already for this recipe, I think itz time we move on to what needs to be done for getting these luv'ly purses...

  • Yam(Karunaikizhangu)
  • oil
  • Cumin seeds - 1 tsp
  • Onion - 1/4 of medium
  • Coriander leaves
  • Chili pdr - 1 tsp
  • Turmeric pdr - a pinch
  • Salt
  • garam masala - 1/4 tsp
  • Bread
  • Water


Boil Yam in salted water in a pressure cooker till the yam can be mashed well with not too much effort...Once the yam is cooked, drain the water and keep the yam aside.

In a pan, heat oil, add cumin seeds, onion, mashed yam, chili pdr, turmeric pdr, salt(if req), garam masala, coriander leaves.Saute till the masala smell leaves.

Take a bread and remove the brown crust on the sides of the bread....save the brown portion of the bread to make bread crumbs. You can use them for some other dishes in future....so juz don't throw and waste them...with all the recession going on, I think we should think twice how efficiently we can make use of something...Correct??? Ok, moving on, Now wet the bread slightly, especially on the edges..Keep the already cooked ham in the middle of the bread piece and then fold the corners of the bread..Once you get hold of all the corners of the bread, juz give a slight twist on the top portion of it, to form a mini purse...Now add u have to do is fry them in oil...This dish is so easy to prepare and is sure a visual delight...You can add or remove masalas as ur taste bud needs...All you need is juz a lil practice in making those purses which I'm sure you can become perfect after a couple of trials..Love to hear from u guys on how it turned out...So don't forget to come back to my blog for pening a few words on ur success with this dish..

This dish goes to "Tasty Bites for Toddlers" Event hosted by PJ.


Ingredients needed :
  • Puffed rice / pori - 2 cups
  • Ground nuts -1 cup
  • Onion finely chopped - 1
  • Tomato finely chopped -1
  • Cucumber finely chopped - 1/2 cup
  • Grated Carrot - 1/2 cup
  • Mango finely chopped - 1/2 cup
  • Green chilies - 1 or,
  • Chili powder - little
  • Salt - as reqd.
  • lime juice -little
  • Coriander leaves - for garnishing.
Method :

In a kadai dry fry Ground nuts and then pori separately and keep it aside. In a bowl add Pori + groundnuts + onions + tomato + carrot + cucumber + mango + salt + chilies or chili powder + lime juice + coriander leaves and mix well, you can also add Sev(omapodi) .
    This recipe is also from my friend Padma .

    Feb 24, 2009

    Potato-Okra Moor Kulambu

    • Pacharisi (Sonna Masuri) - 1/4 tsp
    • Tur Dhal - /14 tsp
    • Coconut - 2 tbsp
    • Cumin seeds - 1 tsp
    • Green Chilli - 1
    • Ginger - a lil piece
    • Turmeric pdr - 1/4 tsp
    • Oil
    • Mustard seeds - 1/4 tsp
    • Curry Leaves
    • Okra - 5
    • Potato - 1
    • Onion - 1/4 of large
    • Salt
    • Buttermilk (Moor) - 1 cup
    • Saunf pdr - 1/4 tsp
    • Coriander leaves for garnishing


    Soak pacharisi(i used sona masuri) and Tur dhal in water for minimum 10 mins.

    Grind Coconut + Cumin seeds + Green chilli + Soaked rice and dhal(remove the water) + Ginger + turmeric pdr.

    In a pan, heat some oil. To the hot oil add mustard seeds + curry leaves + Okra --> Saute till the okra is well cooked. You can confirm that the okra is cooked once the stickiness from the veggie is no longer found while sauteing. To this sauted okra add potato + onion and saute it till becomes translucent. Now add the grinded masala  and salt. Let this cook for awhile and when the the kulambu slightly starts to bubble up, lower the flame and add Moor + saunf pdr + coriander leaves. Let it cook for juz another couple of minutes. Your Potato-Okra Moor Kulambu is ready to serve. Itz excellent with rice.

    Grilled Masala Corn

    Oh my goodness....yeah, i know i'm starting my blog real absurd...itz juz the crunchy masala taste which makes me write it...no italian, chinese, mexican, burger, pizza's can stand in front of this grilled masala corn...gals from chennai...juz tell me what strikes ur mind the first instant you read the recipe name...whoo..yeah, our very own marina beach...who wud say a no to those hot grilled masala corn's...yummy...yummy...without making more mouth-watering comments lemme skip on to the easy preparation of this masala corn...i'm damn sure u know how to do it, well, i've posted this recipe only to remind you of the corn and to push u to go ahead and do it..enjoy doing and munching the corn ;)

    • Corn - 1
    • Lemon slice - 1/4
    • Chilli pdr - as req
    • Salt - as req

    Grill the corn, till you can see some black spots on the corn...I juz love those black burnt corns...well, itz upto you to burn 'em and taste ;)
    Once your corn is grilled, go ahead and dip your lemon slice into chilli pdr and salt mixture. Then juz coat your masala filled lemon juice onto the grilled corn....thou I'm already having one of these scrumptious corns while i'm posting this blog, here I go for another one....who wudn't :P

    Feb 22, 2009

    Spring Roll - Type 2

    Ingredients needed :
    • Maida flour - 2 cups
    • Grated Carrot - 1/4 cup
    • Cabbage - 1/4 cup
    • Cauliflower - 1/4 cup
    • Finely chopped Onions - 2
    • Jeera - 1/2 tsp.
    • Corriander leaves - finely chopped
    • Chilli powder - less than 1/4 tsp. (opt.)
    • Salt - as per reqd.
    • Oil - for deep frying
    Method : 

    In a bowl add maida flour +salt +oil mix well by adding little water and set aside the dough for 10 to 15 mins. Now chop Onion , cabbage , Cauliflower finely and grate carrot. In a kadai add 1 tsp. oil + jeera + onion and saute till it turns into golden brown colour then add cabbage + carrot + cauliflower + salt + chilli powder (opt.) and fry for few mins. and set aside. Now take a small size of the dough and roll it in to small size chapathi , (slightly thicker ) and roll all the dough in the same way heat the tawa and fry the chapathi's slightly for few seconds on both the sides ..it is better to do it in medium or low flame as u finish frying one chapathi.., stuff it immediately ..so that it is bit easy to roll them
    like the above two steps we have to follow for rest of the chapathi..

    For stuffing the chapathi : 

    Place a spoon of vegetable curry and roll it slowly and at the end , apply the paste (maida flour 1 tsp + few drops of water) , and stick the chappati on both the side corners and in the centre part , so that the filling doesn't come out..
    now in a kadai add oil for deep frying and place the spring rolls, and deep fry it in a medium flame .

      Masala Pori

      Ingredients needed :
      • Pori / Puffed Rice - 2 cups
      • Pottu Kadalai - 1/2 cup
      • Ground nuts - 1 cup
      • Curry leaves - 2 strings
      • Chilli powder - 1/4 tsp
      • Turmeric powder - 1/4 tsp.
      • Salt - as reqd.
      • Oil - less than 1/4 tsp.
      Method :

      In a kadai add few drops of oil and fry the ground nuts alone first and keep it separetly then fry pottu kadalai and combine it with groundnuts now add few drops of oil +curry leaves and fry well then add pori +salt +chilli powder+ turmeric powder, fry & mix well and switch off the stove and mix everything groundnuts + pottukadalai + poori and once it is cooled store it in air tight container box.

        Carrot Poriyal

        Ingredients needed :
        • Carrots - 4
        • Onion - 2
        • Green Chilli - 2 (or )
        • Chilli powder - 1/4 tsp.
        • Jeera powder -1/4 tsp.
        • Mustard seeds - 1/4 tsp.
        • Urid dhal - 1/4 tsp.
        • Channa dhal - 1/4 tsp (opt.)
        • Curry leaves
        • Salt - as reqd.
        • Oil - 1 tsp.
        Method :

        Peel skin and grate carrot and keep it aside, Chop onions finely,in a kadai add oil+ Mustard seeds +urid dhal +channa dhal +onions +salt +jeera powder + chillies or chilli powder + curry leaves and saute well

        once the onions are fried ...add carrot and fry for few mins

        Mooli Paratha

        Ingredients needed :
        • Wheat flour - 2 cups
        • Radish (medium size) - 1
        • Onions - 2
        • Jeera - 1/4 tsp.
        • Chilli powder - 1/4 tsp.
        • Salt - as reqd.
        • Oil - 3 tsp.
        Method : 

        Peel the skin and grate raddish , Chop onions finely and keep it ready. In a bowl mix wheat flour + salt + chilli powder + Jeera + Onion + radish and mix well and knead it into dough by adding little (just sprinkle) water .Then take a small ball size dough and roll it , dsut with flour on both sides , to avoid sticking.Heat the tawa and place the chapathi and cook on both the sides .If needed add oil and fry it.
          Got this recipe from my friend Padma .

          Feb 21, 2009

          Mango Pickle

          Ingredients needed :
          • Mango - 2 or 3
          • Chilli powder - 1 tsp.
          • Salt - as reqd.
          • Mustard seeds - 1/4 tsp.
          • Methi seeds - little
          • Urid dhal - 1/4 tsp.
          • Turmeric powder - little
          • Hing powder - little
          • Oil - 2tsp.
          Method :

          Cut mango into small pieces and transfer it to a bowl , in a kadai add oil and temper it with mustard + urid dhal + channa dhal (opt.) + methi seeds + hing powder once done add it to the cut mango pieces + salt + turmeric powder and mix well
            Instant and spicy mango pickle is ready .

            Stuffed Capsicum Curry

            Ingredients needed :
            • Capsicum - small size 6 nos.
            • Potato - 3
            • Onions - 2
            • Tomato - 2
            • Jeera - 1/4 tsp.
            • Chilli powder - 2 tsp.
            • Salt - as reqd.
            Method :

            Boil potatoes and smash it keep it ready. Cut the top portion of the capsicum
            in a vessel place all the capsicum and add water + little salt and boil it for few mins.in a kadai add oil + jeera + onions and saute well , then add tomatoes + salt +chilli powder -1/4 tsp. and fry for few more mins.Now add the mashed potatoes and cook well for few more mins.once it is cooled , stuff it inside the capsicum and place the top portion and keep it ready in a kadai add 2 or 3 tsp. oil and place all these capsicum and sprinkle on the top 1/4 tsp chilli powder and keep the gas in medium flame and keep rotating the capsicum slowly on all the sides

              Poondu Rasam

              Ingredients needed :
              • Garlic pods : 15 to 20 nos.
              • Tomato - 1 medium size
              • Tamarind juice - 2 cup
              • Toor dhall - 1/4 cup.
              • Pepper powder - 1/4 tsp.
              • Sambhar or rasam powder - 1/4 tsp.
              • Mustard seeds - 1/4 tsp.
              • Jeera - 1/4 tsp.
              • Salt - as reqd.
              • Curry leaves - one string
              • Coriander leaves - for garnishing
              • oil / ghee for seasoning - 1 tsp.
              Method : 

              Cook toor dhall and keep it ready. Peel the skin of garlic , chop tomato finely. In a vessel add garlic pods and add enough water + salt and boil well once it is 90% done , add tamarind juice + pepper powder + sambhar or rasam powder + tomato and let it boil well finally add the cooked toor dhall and will raise above in thick foamy form , at this stage switch off the gas and in a kadai add 1 tsp. oil or ghee and temper it with mustard seeds +jeera+curry leaves and add it to rasam
              and garnish with coriander leaves.

                Feb 20, 2009

                Kids Special ::: Fruit Kababs

                I'm sure u wud hav come across to chicken kebabs...any non-veggie sure wud...excuse me here veggies...i know i'm talking something out of your world...thou, the starting was nothing related to the veggies, this recipe is a total dedication to the veggies...n to all those healthy freaks...n last bt nt least, to my lil ones all around the globe...


                Now, the choice of fruits is totally upto ur imagination and depends solely on ur taste buds liking...i've got nothing to do with it.. :) Below, is my choice of fruits...

                Watermelon chunks
                Seedless grapes

                Kabob sticks or toothpicks


                1. Important first step -- Wash the fruits :)
                2. Peel them and remove leaves if any.
                3. Chop them up to square shaped cubes
                4. Squirt a splash of lemon juice over the cut fruits. This prevents fruits from browning.
                5. Line up all the different varities to the fruit pieces onto the stick.
                6. Serve them fresh.

                This recipe goes to the "Tasty Bites for Toddlers"  event hosted by PJ.

                Healthy Vegetable Soup

                • Kidney beans - 10
                • Pulses 
                • Water
                • Oil - 1 tsp
                • Onion - 1/4 of medium
                • broccoli - little 
                • carrot - as req
                • Beans - as req
                • Peas - as req
                • Corn - as req
                • Celery - as req
                • Garlic cloves - 1
                • salt
                • pepper pdr
                • dry oregano(opt)
                • Dry basil (opt)
                • Coriander leaves
                • Croutons(opt)


                         Pre soak kidney beans and pulses overnight and then cook them till 90% done in salted water.

                In a tsp of heated oil, add finely cut onion and saute till they change color. To this add carrot, peas, beans, corn, celery, broccoli very finely cut garlic cloves. Add salt, pepper, dry oregano(opt), dry basil(opt), grated parmesean cheese(opt) and req amount of water. Water should be added once the veggies are half cooked. 5 minutes before switching off the stove, add the cooked kidney beans and pulses. Sprinkle some finely cut coriander leaves.

                Before serving adjust salt and pepper if req. You can also add some croutons if you want to spice up ur veggie soup.

                Welcome to Sasi & Sasi's Crispy Wheat Rava Dosa

                Time for another addition to the list of lovely contributors to my blog...dishes and recipes vary from nation to nation, city to city and coming to the core, even from one individual to another...the same recipe with the same ingredients get their own taste wen prepared by two different persons..well, tatz the magic of cooking...one of those unsolved mysteries on earth :)
                      Havin spoken abt the different flavours one cud come across, wat else cud be the reason for me dedicating a special section for my friends and their signature dishes...cooking is something in which u cud nvr ever stop learning..therez alwayz something new and different to try out...yeah, the learning juz never ends...oops, looks like i started with some kinda welcome note to one of those special contributors bt then moved into a whole differnet topic after the first line...hehehehhe...sorry abt tat ...
                     Coming back to the line, this new entry to my blog is a friend of my pal gays...her name is sasi and heard tat shez expecting a new addition to her family soon...hearty congrats sasi...hope to catch ya up with loads of ur tastty n yummy dishes before u get occupied with the lil munchkin...ask me abt getting busy with a baby...uhh...jobs never seem to end...hope every mom will agree on tat...well, nways, in spite of all the tiredness u will be put into, nothingz more fun and happier in life, than babies...hmm..hmmm...again getting diverted...So, lemme put as period to my stories and say "Welcome to the blog sasi..."

                Ingredient:-(for 2 person)
                • Wheat Rava - 2cups
                • Chilli -2 nos
                • Salt -1tsp (small spoon)
                • (Shallots) Small Onion -2 nos
                • chopped Curry leaves & coriander leaves - a handful (This is optional)
                Method :

                Soak rava for 15 min and grind them to paste with onion and chilli. The paste should be in dosa batter consistency.Add salt , curry leaves and coriander leaves.
                Heat the pan and make dosa with this batter.You will be able to make thin crispy dosa with less oil or no oil.

                  The wheat dosa that we make with wheat flour normaly requires more oil and its sticky when compared with this one. Also most of us use wheat rava only for upma. I can assure that this will be a different one.

                  Feb 19, 2009

                  Cabbage Kootu

                   Ingredients: (for 2 persons)
                  • Cabbage - 150grams cut into small pieces
                  • Moongdhal - 2handful
                  • Chilli - 1 or 2
                  • Shallots - 1
                  For seasoning :
                  • Sunflower oil -1 tbsp
                  • Musturd seeds - 1 tsp 
                  • uraddhal - 1tsp
                  • curryleaves - 10leaves
                  • Hing - a pinch.
                  Method :
                  • In pressure cooker add all the above ingredients with req amount of water
                  • and wait for three whistles so that its cooked well.
                  • Then take cooked cabbage and smash with a scoop, so that cabbage and dhal mix well llike a paste and there is an aroma of chilli and onion with this while u smash.
                  • Heat the oil for seasoning add mustard then urad dhal, hing and curry leaves.
                  This is so easy and delicious as well.

                  Chapathi Cake

                  Ingredients :
                  • Chapathi - 2
                  • Jaggery -Handful or as required
                  • Ghee - 2 tsp.
                  • Cashews & raisins - Optional
                  • Elachi Powder - 1/4 tsp.
                  Method :

                  Tear the chapathi into small pieces and grind them into powder. In a pan add Ghee + raisins & cashews and fry it for few seconds. Then add jaggery and very little water and let it disolve well and allow it to boil for few mins. then add the chappatti powder and keep stirring it continuously,once it gets thick, switch off the gas and transfer it to the plate greased with ghee and then cut it into required shape and size.

                  This is the same recp. as kavitha's Chapathi Ladoos , as my son like it in this shape ..I did slight variation..

                  Feb 17, 2009

                  Pillsbury Golden Butter Cake :) ~~ 150th post

                  Hey everybody...I know I have been pretty lazy while moving up from my 100th to 150th post...but still don't want to miss the special moment...well, which place cud be more better than here for conveying my  heartful thanx to my dearest friend gays for her wonderful support in my blog when I busy moving from one state to another...n ...hmm...of course when i was lazying around...trust me, friends sure brighten up ur life and make u do things much better...incidentally, my 150th post has fallen around the most special day for all those who are in love around the world....yeah...itz VALENTINE'S DAY....I baked a cake for hubby dear and also prepared some yummy dishes for him...being a homamaker, that was the least i cud do... Thou the cake was made for him, it was me who gobbled up the cake in no time...the cake was sooooo gud, and had never turned out to be so scrumptious...ok guys time for the recipe...well, before that a quick stop to wish....."HAPPY VALENTINE'S DAY"...

                  • Pillsbury Moist Supreme premium cake mix (Golden butter flavour) - 1 (itz less than a dollar, so plz grab one and start baking a cake rite now)
                  • Water - 1 cup
                  • Softened Butter - 1/3 cup
                  • Eggs - 3


                  Preheat the oevn to 350Degree F. Grease the baking pan with butter or non-stick spray. Well, I used butter. Blend cake mix, water, softened butter and eggs in a large bowl until moistened. Whisk the mix for atleast 5 mins such that he mix becomes real fluffy. pour the mix on to the baking pan. Top the mix with some broken nuts. Bake the cake in oven at 350 for 40 mins. Check if the cake is done by inserting a toothpick in the center. If it comes out clean, then your cake is ready. Allow the cake to cool for 15 mins and then remove it from the pan.

                  Your special valentine's day cake is ready to be served.

                  Egg in Tamarind Sauce

                  • Oil
                  • Mustard seeds - 1 tsp
                  • Red chili - 1
                  • Methi seeds - 1 tsp
                  • Cumin seeds - 1 tsp
                  • Onion - 1
                  • Curry leaves
                  • Green chili - 1
                  • Turmeric pdr - 1/4 tsp
                  • Ginger garlic paste - 1 tbsp
                  • Water
                  • Cumin pdr
                  • Coriander pdr
                  • Coconut pdr
                  • Chili pdr
                  • Tamarind juice
                  • Sugar - a pinch
                  • Boiled eggs
                  • Coriander leaves


                  In heated oil add mustard seeds + red chili + methi seeds + cumin  seeds + onion + curry leaves + green chili . Fry all the above mentioned ingredients till they turn light brown.
                  Now add turmeric pdr + ginger garlic paste + lil water + cumin pdr + coriander pdr + coconut pdr + chili pdr + tamarind juice + water + a pinch of sugar + boiled slited eggs. Simmner for another 3 minutes and then garnish with coriander and serve.

                  Methi Chicken

                  • Oil
                  • Cumin seeds - 1 tsp
                  • Onion - 1 large or 2 small
                  • salt
                  • turmeric pdr - 1/4 tsp
                  • Ginger garlic paste - 1.5 tsp
                  • Tomatoes - 3
                  • Chili pdr - 1 tsp
                  • Coriander pdr - 1 tsp
                  • Curd - 1 tbsp
                  • Green chilli - 2
                  • Methi leaves - 2 bunch
                  • Chicken (Thighs preferred) - 1.5 Lbs
                  • water
                  • Coriander leaves
                  • Garam masala - 1/4 tsp


                  Heat oil in a pan.Add cumin seeds + onion + salt and then cook till golden brown. Add Turmeric pdr+ ginger garlic paste + tomatoes + chili pdr + coriander pdr + curd and cook covered till everything is well cooked and mashed. To this now add green chili. After 2 minutes, add chicken pieces and methi leaves and cook till the sauce is thick. Add water. Cover with lid and cook for 5 mins. Later open and cook to the required consistency. Add coriander leaves and garam masala pdr finally and serve hot.

                  Ginger Chicken Gravy/Fry


                  Grinding Ingredients:
                  Curry leaves - 5
                  Onion - 1 medium
                  Green Chili - 2
                  Coriander - 1 tbsp

                  Marinating Ingredients:
                  Soy sauce - 1 tbsp
                  Vinegar - 1 tbsp
                  Cornflour - 1 tbsp

                  Oil - 2 tbsp
                  Ginger - 2 tbsp
                  Ginger garlic paste (gg paste) - 1 tbsp
                  Chili sauce (opt)
                  Pepper pdr - 1 tsp


                  Grind Curry leaves + onion + green chili + coriander to a paste and set it aside.

                  To the chicken add soy sauce, vinegar,cornflour,salt and marinate for 20 mins.

                  Take a wide pan, heat oil. To the "hot" oil add the marinated chicken. After moisture leaves the chicken and it turns brown add chopped ginger and ginger garlic paste. Mix this and then add the already grounded paste. Add salt.

                  After masala cooks add pepper pdr . Sprinkle some coriander pdr and lemon if needed. Also add chili sauve if needed(opt).

                  This is an excellent side dish with any type of rice and also goes best with roti's when made with more gravy.

                  Vazhakaai poriyal

                  This is one of those easiest spicy fast dishes....Love 'em for the quickness and the taste that goes with the veggie..as such hubby dear is a lover of Vazhakaai...so anything prepared with it vanishes as soon as it was done :) wat else cud make me more happier than Mr.K loving wat i prepare :D

                  • Vazhakaai - 1
                  • Turmeric pdr - 1/4 tsp
                  • Salt - as req
                  • Oil
                  • Mustard seeds - 1/2 tsp
                  • Curry leaves
                  • Urad dhal - 1 tsp
                  • Channa dhal - 1 tsp
                  • red chilli - 1
                  • Onion - 1 small
                  • Grated coconut - 1 tbsp (opt)


                  Peel the vazhakaai and cut it into small cubes. Boil the cubes in water. Add turmeric pdr and salt to the water. Once vazhakaai cooks, switch off the flame and set it aside.
                  In a pan, heat oil. Add mustard seeds + curry leaves + urad dhal + channa dhal + red chilli . Once the seeds splutter and the dhal have changed into golden brown color add onions and saute them. Add the boiled vazhakaai now and mix all the ingredients well. Add some grated coconut(optional) and adjust the salt as necessary.

                  Feb 16, 2009

                  Jevarisi Payasam (Sago Payasam)

                  Ingredients needed :
                  • Jevarisi (sago) - 1/2 cup
                  • Milk - 1/4 ltr.
                  • Sugar - little
                  • Elachi powder - 1/4 tsp.
                  • Ghee - 2 tsp.
                  • Water - 1 1/2 -cup
                  • Cashews , Raisins - 5 to 10 (Opt.)
                  Method : 

                  Boil Milk and keep it ready. In a pressure pan , add the 1 tsp . ghee + jevarisi and fry well for few mins. Then add water and pressure cook it till three whistle.
                  Once the cooker is opened add milk  + sugar and in a medium flame , cook it for few more mins. and garnish with Cashews and raisins fried in 1 tsp. ghee.
                    Simple and easy jevarisi payasam is ready.

                    Feb 15, 2009

                    Muthiyas (Gujarati Snack)

                    Ingredients needed :
                    • Wheat flour - 1 cup
                    • Gram flour / Besan flour - ½ cup
                    • Oil - 3 tsp.
                    • Cabbage / Methi leaves / Palak (any one of these) - ½ cup
                    • Red chilli powder - 1 tsp
                    • Lime juice - 1 tsp
                    • Mustard seeds - ½ tsp
                    • Hing - ½ tsp
                    • Salt - as per taste.
                      To garnish:
                      Chopped coriander leaves & grated coconut.

                      Method :

                      Chop cabbage / methi leaves / palak leaves finely. Mix both flours + chopped cabbage or methi or palak + chilli powder + salt + lime juice. Add oil and knead, to a soft dough, adding water, little by little. Make balls & shape into 1” diameter rolls or flatten it like patties ,In a oil greased iddli plates , steam the rolls for 10 mins and keep it ready. Heat the oil in a kadai and temper mustard seeds, add the pieces and saute well for a few mins. Garnish with chopped coriander leaves & grated coconut.
                        (I have used Cabbage)

                        Spicy Chicken Biscuits (Baked)

                        • Boneless Chicken
                        • Cumin pdr
                        • Corriander pdr
                        • Turmeric pdr
                        • salt
                        • EVOO (Extra Virgin Olive oil) - You can sustitute this with oil of ur choice
                        • Pepper pdr
                        • Chilli pdr
                        • Garam masala
                        • Cumin seeds
                        • Low-fat Cheese(opt)
                        • Coriander leaves

                        Preheat the oven to 350.
                        Cut the chicken to small pieces and grind them to almost paste like texture. Make sure you don't have lumps of chicken in the grinded paste. Don't use water.
                        To the grinded chicken add the above ingredients. You can also substitute this with spices of your own choice and also vary it as per your req. Once the masala's have been infused into the chicken, make balls out the chicken. Once you make a ball, juz press them a lil in the center to make it into round shape.You can also show your creativity at this point and make as many shapes as you can.
                        Now place them on a oil-sprayed sheet of a baking tray. Spray oil once after placing the chicken pieces on the tray.
                        Bake the chicken for about 5 minutes on one side and then flip the chicken pieces and bake them for another 5 mins. If needed, you can also cook the chicken for some more time. It juz depends on how well you want your chicken cooked.

                        Yummy Spicy Chicken Biscuits are ready to serve.

                        Feb 13, 2009

                        Veggie Prawn(Shrimp) Curry

                        • Oil
                        • Curry leaves - as req
                        • Onion - 1 medium
                        • Ginger garlic paste (gg paste) - 1 tbsp
                        • Green chilli - 1 (alter as per req)
                        • Tomato - 2 or 3
                        • Brinjal - 3
                        • Vazhakaai (Raw banana) - 1
                        • Chilli pdr - 1 tsp
                        • Coriander pdr - 3 tsp
                        • Turmeric pdr - 1/4 tsp
                        • Salt - as req
                        • Prawns
                        • Pepper pdr - 2 to 3 tsp
                        • Tamarind paste - 1 tsp
                        • Coriander leves for garnishing


                        Oil + curry leaves --> fry it. Add Onion --> saute . Now add gg paste + tomato + g.chilli + brinjal + vazhakaai + chili pdr (1tsp) + corr. pdr(3 tsp) + tur. pdr (1/2 tsp) + salt --> sprinkle some water for the veggies to get cooked
                        Time to add prawns --> chk salt n add if necessary 

                        Add pepper pdr ( 2 to 3 tsp) + tamarind paste + coriander and curry leaves --> sprinkle some more water now and cook the prawns for another 5 mins. Make sure you don't cook the prawns for a long time cos it may turn rubberish when overcooked.

                          This dish goes excellent with roti, dosa and also with rice.

                          Easy Breezy Chilli Chicken Gravy

                          Chicken, is sure my all time fav non-veg....well, after coming to US, thou we still get those so called frozen chicken, I sure miss our indian chicks ;) somehow watever masalas are being added to it and u try to do the dish juz as u did it in india, u fail to get the same taste...Have always concluded that the reason might be the chicken we get here...hahaha, never ever wanted to blame my cooking ;) howz tat....
                          Ok, I dont want to make you wait when it comes to yummy chicken dishes...so off we go....

                          • Red Chilli - 4 (change it as req)
                          • Garlic pods - 5
                          • Oil
                          • Onion - 1
                          • Turmeric pdr - 1/4 tsp
                          • Yogurt - 1 cup
                          • Chicken
                          • salt - as req
                          • Coriander leaves for garnishing


                          Grind Red Chili (you can also subsitute this for green chilies) + Garlic pods --> Mash these..Make sure you don't make them to a fine paste.

                          Now in a pan, add oil + Mashed mixture from the above step + Onion + Turmeric pdr + Yogurt + Chicken + Salt --> Cook this in a low medium flame till the chicken gets well cooked.

                          Garnish with Coriander leaves.

                          Venthaya Keerai Poriyal

                          Thou we have been hearing right from childhood that greens are too gud for our health, many unlike my hubby sure aren't for these greens...But itz high time we all start consuming something healthy with all the emerging health pbms these days...So having given the advices, now comes the part of implementing it..huh..huh...not before mentioning all the benefits of the methi leaves ;)

                          Medicinal information on Fenugreek leaves:

                          Use a lot of fenugreek (methi) in your culinary preparations. Why? For the simple reason that it is so healthy. This wonder herb, a very popular vegetable in the Indian cuisine is a nature’s boon to mankind. Besides, it is so appetizing, light and dry. Rich in protein, calcium, phosphorus and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily assimilated by our body. This is extracted from beauty and personal grooming.

                          • Oil
                          • Mustard seeds - 1 tsp
                          • Cumin seeds - 1 tsp
                          • Onion - 1 /2
                          • Tomato - 1
                          • Methi leaves, finely chopped
                          • Chili pdr - 1 tsp
                          • turmeric pdr - 1/4 tsp
                          • salt - as req


                          Oil + Mustard seeds + Cumin seeds --> After the seeds splutter, add onion + Tomato + Methi leaves + turmeric pdr + Chili pdr + salt --> Now sprinkle some water and allow it to cook for sometime on medium flame. Make sure you don't burn it.

                          Healthy Methi leaves poriyal is ready to serve. Goes best with rice.

                          Shrimp Cutlets

                          The origin of this recipe starts from the food network shows....I can sit for hours together watching this channel..hubby dear sure gets on his last nerve these days at the sight of tis channel :) Thou, the shows are too gud, they are pretty hard to follow at the speed they go with all those ingredients which we have never ever come across in our indian dishes..hav to really concentrate to cook something juz as they telecast it...with my lil Mr.K around, concentration on something is the last thing I can ever expect...n wen Big Mr.K is around, the idea of concentrating juz flips out of my mind totally :) Well, at last I did somehow try to catch up with one of those cool recipes...but wen I tried to replicate 'em in my kitchen, I juz cudnt stick with only  american ingredients...hahahaha, so finally the biscuit recipe took a new avatar as namma ooru cutlet :) with all the spices into it ;) So here comes the recipe juz for u...Trust me, it was too gud...

                          • Potato - 1
                          • Onion - 1 medium
                          • Deveined, Raw shrimp - 1 pound
                          • Bell pepper - 1/2
                          • Egg - 1
                          • parseley
                          • Speing onion - 3
                          • All purpose flour - 2 tbsp
                          • Salt
                          • Cumin pdr - as req
                          • Coriander pdr - as req
                          • garam masala - as req
                          • Corriander
                          • Bread Crumbs
                          • Oil for frying

                          Sliced potato + Sliced Onion --> Chop this to really very pieces. I used a chopper for this.
                          Now add deveined, cleaned raw shrimp to this and chop it finely too. Once completed, set this aside.

                          Bell pepper + Egg + Parseley finely chopped + Spring onions + APF + Chopped ingredients from the above step + salt + cumin pdr + coriander pdr + garam masala + coriander finely chopped --> Mix all the mentioned ingredients well. (Do not add water) After mixing it well ,make balls, dip them in bread crumbs and then shallow fry them.

                          Crunchy Cutlets are ready to serve. Serve them with ketchup.

                          Feb 9, 2009

                          Paruppu Usili - Kothavarankkai / beans / Vazhaipoo

                          The same method is used for making paruppu usili with Kothavarakkai / beans / Vazhaipoo . To clean Vazhaipoo check here

                          Ingredients needed :
                          • Kothavarakkai / Beans  - 2 cup or 
                          • Vazhaipoo - 1
                          • Toor dhall - 1 cup
                          • Red Chilli -  3 or 4
                          • Jeera - 1/2 tsp.
                          • Mustard seeds - 1/4 tsp.
                          • Curry leaves - 1 string
                          Vazhaipoo Usli

                          Method :

                                                      Soak Toor dhall for 30 minutes, Cut kothavarakkai / beans / vazhaipoo finely. In a kadai add little water and add the vegetable you are going to use +salt and allow it to boil well, once it is cooked well switch off the gas and keep it aside. 

                          Check whether the dhal is soaked well...then , grind it coarsely in mixie along with 1/4 tsp Jeera + red chilli + salt little. Take little of the dhal mix and place it in the greased idli plate and allow it to steam for 10 to 15 mins . 

                          Once it is ready allow it to cool and scramble it and keep it aside. In a kadai add oil and temper it with mustard seeds + Jeera 1/4 tsp + curry leaves and then add Cooked vegetable + scrambled dhal and fry it well for few more minutes and switch off the flame. 

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