Jun 25, 2009

Mango Kheer

Ingredients :
  • Ripe Mango - 2
  • Sugar - 1 cup
  • Milk - 1 cup
  • Raisins - 10 - 15
  • Elachi Powder - little
  • Ghee - 1 tsp.
Method : 

Peel the skin of Mangoes , and cut it in to pieces.. and grind it in mixie , like a juice, in a kadai add ghee + Raisins and fry well...and set aside then in the same kadai , add sugar and little water and cook the sugar till it get dissolved well
now add the mango juice and stir well , then finally add milk + elachi powder + raisins and switch off the flame..allow it to cool well and if needed refrigerate it and serve chill.

Jun 24, 2009

Masala Egg Fry

Boil eggs. Take off the skin. Slice the eggs into halves.

In a pan, take turmeric pdr, cumin pdr, coriander pdr, chilli pdr, garam masala, salt...You can change the masala's as per ur taste. Also the spice measurements are ur choice. Add very lil water to the masalas and then mix it to a paste consistency. Apply this masala paste to the halved boiled eggs. Then shallow fry it heated oil.

Itz so easy to prepare...yet too tasty to eat... what else can v expect when it comes to cooking :)

Beetroot Curry

Ingredients :
  • Beetroot - 4
  • Mustard seeds - 1/4 tsp
  • Urid dhal - 1/2 tsp
  • Curry leaves - little
  • Salt
  • Chilli powder
  • Oil - 1 tsp.
Method : 

Peel the skin of beetroot and chop it finely. In a kadai add oil and temper with mustard seeds + urid dhal + curry leaves then add the chopped beetroot and add little water and allow it cook well , till it gets soft then finaly add salt + chilli powder and cook for few mins. and also u can do in the same method by grating the beetroot.
    Note :

    if needed can also add chopped onions and if you are doing for kids , instead of chilli powder , you can try pepper powder.

      Jun 23, 2009

      Homemade Veggie Pizza ~~ 300th Post & Happy Birthday Gayu !!!


      Knw wat...there's something special abt tis post...if u hadn't noticed...hurraayyyyy...itz a milestone...yeah, we have reached the 300th post...n itz my best friend's birthday...Happy birthday Gayathri...May u b blessed always with the best dear and I pray that all ur dreams come true now and forever da...
      Would love to celebrate tis with a special dish...but since I'm busy packing up things for moving to a new house this week, I cannot hit my kitchen with some experiments now...so I went into my list of dishes, which I have prepared already in the past, taken a picture but failed to post a recipe :( I knw, I'm a lazygoose...bt this has come in handy at a situtation like tis :) The list of dishes for which the recipes where pending were sure looooooooonnnnnnnnnngggggggggggggggg....hmm...bt i had no second thought in picking up my fav...It was my "HOMEMADE PIZZA"....this pizza turned out so gud, tat hubby dear, who is not a huge fan of pizza's, also liked it...so how much did i like it??? I always find even a paper with pizza written over it yummy....sooo....guess wat...all i wud say is,..It was mouthwatering :) n never knew tat making pizza was so easy...Gayathri, this pizza is exclusively for ur bday da...grab it wen it is still hot ;) !!!

      Coming to the recipe...It was not my own recipe...I went for a mixing here ;) yeah, browsed through two videos of pizza preparation, took portions of the best from both(according to me) and then made my pizza...Also find below a separate link for the pizza sauce recipe from vah chef Sanjay...I used this recipe for the sauce...You can always go for a store bought pizza sauce if u want to...I've tried both, bt loved the homemade version...Juz incase u guys prefer a clear written recipe than the videos, lemme knw,,,i will post it too...bt knw wat, i think the video will be more helpful in this case...

      Links for videos on pizza preparation:

      2. Vahchef Sanjay's video link for pizza base : http://www.vahrehvah.com/popvideo.php?recipe_id=289

      3. Sanjay's video link for pizza sauce : http://www.vahrehvah.com/popvideo.php?recipe_id=2019

      Please give a try and let me know how ur pizza turned out...

      Last bt nt least, thanks a ton for all the support u all render...It u who keep me going...Happy cooking and blogging...a special thanks once again to my best pal Gays who fills my space so well wenever I take a break and contributes her best all the time...

      Smiles :)
      Kavitha Kishore

      Jun 20, 2009

      Paasiparuppu Payasam

      Ingredients needed :
      • Moong dhal - 2 cup
      • Jaggery - 1/2 cup
      • Elachi powder - little
      • Raisins - 10
      • Cashews - 10
      • Milk - little (if needed)
      • Ghee - 1 tsp.

      Method : 

              Cook moong dhal seperately and keep it ready. In a pan add ghee , once it gets hot add Cashews + raisins and fry well and set aside now add jaggery and add little water and allow it to boil well , once ready filter the jaggery water to remove the dirt and pour it in the pan again and  add cooked paasi paruppu , elachi powder and mix it well and allow it to boil for few mins switch off the flame and add raisins + cashews and mix it well.. if the payasam gets thicker when serving ,  u can add boiled milk .

        Paruppu Thogayal

        Ingredients needed :
        • Toor Dhal - 1 cup
        • Dried red chillies - 5 to 6
        • Pepper corns - 3 to 4
        • Salt - as reqd.
        • Hing powder - little
        Method :

        In a kadai add little oil and fry toor dhal + red chilli + pepper till it turns in to golden brown colour grind it into thick paste by adding little water + salt + hing powder. Paruppu thogayal is ready. You can mix it with hot rice + gingely oil , and have it with Milagu kuzhambu as side dish.

        Idli Milagai Podi - Type 2

        Ingredients Needed :
        • Urid dhal - 1 cup
        • Channa dhal - 3/4 cup
        • Raw rice - 1/4 cup
        • Pepper - 4-5
        • Dried Red chillies - 25-30
        • Hing Powder - little
        • Salt
        Method :
        • Dry roast all ingredients seperately and allow it to cool , then grind it coarsely.
        This method is called as Palakkad Milagai podi ...got this recipe from my friend Sapna.

        Jun 19, 2009

        Chenna Masala (Mom's Recipe)

        • White Chick peas - 1 cup
        • Onion - 1
        • Tomato - 3 or 4
        • ginger - 1 inch
        • garlic - 4 pods
        • turmeric pdr - 1/4 tsp
        • Garam masala - 1 tsp
        • pepper pdr - 1/2 tsp
        • salt -as req
        • cumin seeds - 1/2 tsp
        • methi seeds - 1/4 tsp
        • butter - 1/2 tbsp
        • coriander leaves for garnish


        Soak channa(white chick peas) overnight. Then pressure cook it for two whistles. Set aside.

        Grind onion + tomato + ginger + garlic + 10 cooked chick peas.
        Add turmeric pdr + garam masala + pepper pdr + req salt to the ground paste.

        Dry roast cumin seeds and methi seeds. Grind it and set aside.

        In a pan, add some oil and then add the grounded paste together with the masalas. Since the curry will splutter, cook on a medium flame with the pan covered. Once and only after the raw smell leaves from the ground masala paste, add the roasted and ground cumin-methi seed pdr. Add the cooked channa to the curry now. if req add water at this stage and also check the salt. After cooking this in medium flame for 5 minutes switch off the flame. Then add a slice of butter on top of the curry...You need not stir the curry after topping it with butter...The butter tends to melt in the hot curry and juz before serving, give it a stir and garnish with some coriander leaves if needed.

        Entries to The Potluck - Chicken

        Here comes some entries to "The Potluck - Chicken" event hosted by Viki...

        Logo of the event:

        Recipes from Archives:

        1. Sweet and Sour Chicken

        2. Garlic Chilli Chicken

        3. Chicken Keema

        4. Pepper Chicken

        5. Easy Baked Chicken

        6. Ginger Chicken

        7. Chicken Kurma

        Jun 17, 2009

        Roomali Roti

        This Roomali Roti recipe is from my fav vahrehvah Chef Sanjay....None of his dishes give us disappointment...Itz always a pleasure to test his recipes...n I juz loved tis one...Never ever thought that I can play my hands on Roomali Roti...thanks to Sanjay...So hw much did hubby dear respond to the dish???...Itz been only roomali roti for dinner (a big NO to chapathis and Poris) since the day I tried it out...Need to say more :) Juz try out and get ready for the praises ur gonna get...


        1 cup Maida
        2 tbsp oil or dalda ghee
        1/2 tsp rice flour
        1 to taste salt
        1 to taste Water to knead
        1 cup Wheat Flour (Atta)


        Mix wheat flour, maida, salt and mix them together add water make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Now make 2 small balls of the dough and apply fat and rice flour on one side and put them together with the fat side facing each other roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) super Heat the flat tava
        Place the rumali roti carefully over it and cook till they puff up and you will be able to separate the two layers Fold it like a handkerchief. Serve rumali roti hot with indian curry.
          Chk out the link below for the video on Roomali roti preparation...


          Jun 16, 2009

          Chicken Kurma

          • cashewnuts - 2 tbsp
          • poppy seeds - 2 tbsp (opt)
          • coconut - 1 cup grated
          • oil - 1 tbsp
          • whole garam masala
          • Mustard seeds - 1/2 tsp
          • cumin seeds - 1 tsp
          • Onion - 2 medium
          • salt - as req
          • turmeric pdr - 1/4 tsp
          • Ginger garlic paste - 1 tsp
          • Curry leaves - 5 nos
          • Green chillies - 2 or 3 nos
          • Curd - 1 tbsp
          • Coriander pdr - 1 tsp
          • Cumin pdr -1 tsp
          • Pepper pdr - 1/2 tsp
          • Chicken pieces - 7 or 8 small
          • Cream - as req (opt)
          • Coriander leaves for garnish


          Grind cashew-nuts and coconut, with very lil water to a fine paste. You can also substitute cashews with poppy seeds thou the cashew give more richness to the dish.

          To heated oil, add whole garam masala (cloves, cinnamon, cardamom, bayleaf) + mustard seeds. Once the mustard seeds splutter, add cumin seeds + onion + salt + turmeric pdr + gg paste + curry leaves + green chillies + already ground paste + curd + coriander pdr + cumin pdr + chicken + pepper pdr + cream (opt). Once the chicken gets cooked well and the spices leave their raw smell, switch off the flame, Garnish with some coriander leaves.

          Coconut Pulao

          • oil - 1 tsp
          • Whole garam masala - 3 cloves, 1 cinnamon, 2 cardamom, 1 bay leaf.
          • Coconut - 1/2 of medium
          • Ginger garlic paste - 1 tsp
          • Onion - 1 medium
          • Tomatoes - 2 medium
          • salt - as req
          • Basmati Rice - 2 cups
          • Coriander leaves and spring onions for garnish.


          Take coconut milk(3 cups) and keep aside. Rice : coconut milk ratio = 1 : 1.5 cups.

          In a presssure cooker, add oil + whole garam masala (cloves, cinnamon, cardamom, bay leaf) + Onion + ginger garlic paste + Tomatoes + Coconut milk + salt. When the coconut milk starts to just boil, add rice. After adding the rice and when it starts to boil, close the pressure cooker. Leave for 2 whistles and then switch off the flame. Once the pressure leaves from the cooker, open it and then garnish the pulao with coriander leaves and also some spring onions (opt).

          Jun 15, 2009

          Jun 12, 2009

          Masala Kara Pori

          • Peanuts - as req
          • Dry red chilli - 3 nos (change as ur req)
          • Garlic pods - 3
          • Curry leaves - 5 nos
          • oil - 1 tsp
          • Pori (Puffed Rice) - as req
          • salt - a pinch
          • coriander pdr - 1 tsp
          • Cumin pdr - 1/2 tsp
          • Garam Masala - 1/4 tsp
          • Turmeric pdr - 1/2 tsp

          (Change the Masala as per ur taste)


          In a wide pan, dry roast peanuts + dry red chillies + garlic pods + curry leaves. Once the peanuts become crunchy, add very lil oil to this. Now add pori (puffed rice) + turmeric pdr + coriander pdr + cumin pdr + garam masala + lil salt + hing (optional).

          Easy to prepare, crunchy healthy snack, Masala Kara Pori is ready in minutes.

          Jun 11, 2009

          Tomato Soup Rasam

          • Pearl onions - 10 nos or 1/2 of medium red onion
          • Tomotes - 2 medium
          • Green Chilli - 2 nos
          • salt - as req
          • Cumin seeds - 1/2 tsp
          • Tur Dhal - 1 tsp
          • oil - 1 tsp
          • Saunf seeds - 1/2 tsp
          • curry leaves - 4 or 5 nos
          • Ginger - 1 inch - finely chopped and mashed
          • Turmeric pdr - 1/4 tsp
          • water - as req
          • Coriander leaves - for garnish


          Pressure cook 10 pearl onions (or 1/2 of medium red onion) + 2 Tomatoes + 2 Green chilli + Cumin seeds + Tur Dhal + lil water for 2 whistles. Once the pressure leaves, open the cooker and grind it well.

          In a pan, add some oil. To the  hot oil, add curry leaves + Saunf seeds (Sombhu) + Smashed finely chopped ginger + ground paste + water as req + salt + turmeric pdr + Coriander leaves.

          When the soup/rasam starts to boil, switch off the stove.

          Jun 10, 2009

          Channa Sundal

          • White Channa - 2 cups
          • onion - 1/2 medium finely chopped
          • Red Chilli - 1 or 2
          • Ginger - 1 inch or as req
          • Coconut - 2 or 3 slices (change as req)
          • Coriander leaves 
          • Hing - a pinch
          • Garam masala - 1 tsp
          • salt - as req
          • Urad dhal - for tempering
          • Mustard seeds - for tempering
          • Curry leaves - for tempering
          • Oil - 1 tsp 
          • mango - finely chopped - as req (opt)
          • Lemon juice - 1/4 tsp


          Soak Channa for minimum 5 hrs. Then pressure cook the channa for 2 whistles in light;y salted water. Once done, remove the pressure from the cooker, drain the water and keep the boiled channa aside.

          Grind coconut and ginger. Do not add any water.

          In a pan, add oil. To this add mustard seeds + urad dhal + red chillies + curry leaves + onion + ground coconut ginger paste + boiled channa + salt + garam masala + hing. Give a toss and then switch off the flame. Garnish with some coriander leaves. You can also add Chopped mango to this. If you don't have mango in strore, add a splash of lemon juice.

          Jun 8, 2009

          Back to blogwork after a Break....

          Hi Palz,

          I know I've taken a break...But what is a friendship, if I did not take time to explain the reasons behind and wat i've been upto these days. Juz bcos the blogs were not updated from my end, it for sure does not mean, that I was enjoying my life away from my kitchen...I was doing my regular cooking. But what did change in these days of unusual routine. Thou my first week of the break was not intentional and the reason for it being my lil one falling sick often, the week that followed was purely intentional. Suddenly there was a spark which stopped me from sitting with my laptop. Something hit me hard that I was starting to become a lapto-holic, if tatz wat they name a person who sits 24/7 with her laptop. I wanted to refresh both my mind, and body. Having made the decision, wat do u think I was upto. I started off with a Novel. Itz been years since I sat down with a Novel, a hobby which has been my fav during my school and college days. I read the novel like crazy. Everywhere I went the book went with me. Yeah, it was like I met up with some old friend of mine and never wanted to be parted again. Finally when I was over with my obsession for books, I focussed on some meditation and also made sure tat I sticked on to a workout routine. Now the fuel for both mind and body was accomplished. These two things really did boost me up to the next level. Ours is a travel loving family. Anyday, anytime, we are ready to pack our bags for a vacation. So the Memorial Day Hols paved way for a vacation to Las vegas and Grand Canyon. It always fun to go out with family, one special reason being ur away from ur routine household chores ;) ok, if u were really expecting something senti n romantic here, then my apologies...here goes the unsaid truth, the special reason was spending every sec with my darl  hubby....One full week of vacation, dawn to dusk, it was fun...fun...n only FUN...n wat did v bring back from this fun filled trip...TIREDNESS, FEVER and COLD :( yeah, the next week was awful...but I tried to cling on with my new turnovers...With all the days that passed by, one thing remained unchanged...my passion for my laptop :) hahahaha....i sure did some sneek performances to check my mails and blog comments... So finally here I am, almost back to job, but with a slight change to my schedule....I've planned to spend more time with my family, then my books and then for myself...Only then comes my laptop...Itz not that my passion for cooking and blogs have faded...Itz juz tat I'm trying to fit other things in my day for the benefit of me n my family :)

          Also, I cannot end the note without rendering thanks to all those concerned mails u guys have sent across. I missed u all too....Happy to catch ya'll back...

          Happy cooking n blogging :)

          Smiles :)

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