Monday, May 29, 2006

Spinach With Chickpeas

Spinach with Chick Peas

Spinach with Paneer, Dal, Potatoes are quite usual.
I decided to make Spinach + Chick peas.
It turned out well for me. May be, lucky for once. : - )
Here is the procedure:-

Ingredients Needed:
1. Spinach Leaves 2 cups
2. Boiled Chickpeas 1/4 cup
3. Green Chilli 2 (according to taste)
4. Salt to taste
5. Cumin seeds 1/4 tsp
6. Shallots (small Onions) 12 nos chopped finely.
7. Coriander Powder 3/4 tsp.
8. Butter or Oil 3 tsp.

1. Cook Spinach leaves with Green chillies and Cumin seeds, adding little water and keep it aside.
2. Heat oil or Butter in a Kadai, add Chopped Shallots and fry well. When the colour changes add
Coriander powder and mix well. (till nice aroma comes)
3. Grind the cooked Spinach leaves adding some salt and pour this mixture over the fried Onions.
4. Now goes cooked Chick peas and 1/4 cup of water and cook this in a medium flame for 4 minutes.
5. Garnish with Chopped Ginger pieces and Grated Cheese
# Serve Hot with Rice / Poori / Chappathis. #

How was it ??

Friday, May 26, 2006

Vazhaikkai Podi (Raw Banana Powder)

Vazhaikkai Podi
A Podi variety with Raw Banana (Plantain).

Ingredients Needed:
1. Raw Banana 1
2. Salt to taste
3. Channa Dal - 2 1/2 table spoons
4. Coriander Seeds - 1 1/2 tsp
5. Urad Dal - 1 tsp
6. Pepper Corns - 6
7. Tamarind - Small Gooseberry Size.
8. Salt to taste
9. Dry Red Chillies 7 to 8 (according to taste)
10. Oil 2 tsp
11. Mustard seeds a nd Curry leaves.
12. Hing

Vazhaikkai Podi

1. Heat 1 tsp of Oil in a kadai, Fry Channa dal, Urad dal, Coriander seeds, Pepper, Red Chilli & Tamarind,
till brown and keep it aside.
2. Peel the skin and Cut the Raw Banana into small, thin pieces. Fry these pieces in the same Oil till it shrinks,
in medium flame and keep aside to allow it to cool.
3. Add Salt and Hing to the Dal mixture and pound. Then add the Raw Banana pieces.
4. Heat another spoon of Oil and season with Mustard and Curry leaves, Fry the pounded Raw Banana Powder for 2 minutes.

[] Serve this Podi with Hot Rice and have it along with melted Ghee. []

Note: This Podi can stand good for weeks

Wednesday, May 24, 2006

Red Pumpkin Masala Poori

Red Pumpkin Masala Poori

# Poori with Grated Pumpkin.

Ingredients Needed:
1. Pumpkin Piece (grated) - 1/4 cup
2. Chilli Powder - 1/2 tsp
3. Salt to taste
4. Sugar - 1/4 tsp
5. Ajwain (Omam) - 1 tsp
6. Chopped Coriander and Mint leaves
7. Turmeric Powder - 1/4 tsp
8. Oil for Kneading - 2 tsp and for frying.
9. Wheat flour 1 cup
10. Water to knead

1. Mix Grated Pumpkin, Mint and Coriander leaves, Salt, Sugar, Chilli powder, Ajwain , Turmeric Powder, Oil and wheat flour.
2.Knead into thick dough sprinkling some water. (here water will consume less)
3. Keep aside for 15 minutes and Roll into small size Pooris
4. Fry in Hot Oil.

# Serve Hot with Raita and Pickles. #

Red Pumpkin Masala Poori

Monday, May 22, 2006

Carrot BabyCorn Rice

Carrot Baby Corn Rice

Colorful and Tasty Rice Variety.
Nutritious too with Carrots and Baby Corns.

Ingredients needed:
1. Basmati Rice - 1 Cup
2. Carrot grated - 4 Medium size.
3. Baby corns cut into fingers - 6
4. Green chillies 2 to 3 ( slit)
5. Salt to taste
6. Cloves - 3
7. Cinnamon stick 1 small piece.

To Season:
1. Ghee or Oil - 2 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry Leaves.

To Garnish:
1. Curry leaves and coriander leaves
2. Fried Cashew nut pieces.

1. In a Kadai heat 1/2 tsp of Ghee add Cloves and Cinnamon stick and washed Basmati Rice and fry for few minutes or till the water evaporates.
2. Add 2 cups of Water and Salt (just enough for Rice) to the Rice and pressure cook.
3. Cool the Rice, each grain should be separate.
4. In a Kadai add remaining Ghee and season with Mustard, Cumin, Curry leaves and Green chillies.
5. Now add Baby corns and fry for 2 minutes and add Grated Carrot and fry in a medium flame till water evaporates from the Carrot and add Salt.
6. Mix Rice with fried Carrot mixture, Garnish with Coriander and Cashew serve Hot.

<*> A Rice that is Nice. Yes or No ? <*>

Carrot-Babycorn rice

Saturday, May 20, 2006

Onion Adai

Onion Adai

# Adai contains all types of dals and rice.
# Protein rich dish that can be had with Butter, Ghee Sugar mix, Sambar or with Avial.

Ingredients needed:

1. Idli rice - 1 cup
2. Raw rice - 1 cup
3. Toor dal - 3/4 cup
4. Channa dal - 3/4 cup
5. Urad dal - 1/2 cup
6. Dried Red Chillies - 7 to 8 (according to taste)
7. Onion 4 ( 3 to be chopped finely)
8. Salt to taste
9. Curry leaves and Coriander Leaves
10 Oil for shallow frying

1. Wash 2 to 3 times and soak Rice and Dal together with Dried Red Chillies for 4 hours.
2. Grind coarsely along with Salt.
3. Take one Onion and Grind it along with dal.
4. Check for Salt and mix Curry and Coriander leaves.
5. Add chopped Onion and check for thickness. If it is too thick add little water to dilute it.
6. Heat Dosa pan, wipe it with little oil and pour one big ladle full of batter and spread in circular motion, make small hole in the middle of Adai and take one tsp of oil spread on the outer side and also on the middle.
7. Cook in medium flame till done and cook the other side applying little more oil.
! Serve hot. !

1. Never grind finely.
2. To get crispier Adai, soak Dal and Rice separately.
3. Grind Rice first then dal and mix them thoroughly.
4. Adding crushed Cumin seeds or Fennel seeds will give more flavor to Adai.
5. Omitting Rice, using Sooji (Rava ) will give crisp texture.

Thursday, May 18, 2006



# A traditional dish of Kerala / Tamilnadu.
# Vegetables cooked in a coconut gravy.

Items needed:
1. Vegetables (White Pumpkin, Yellow Pumpkin, Raw Banana, Carrot, Peas, Potato, Beans, Drumstick - All in equal quantity except Drumstick) all cut into 2 inch pieces length wise.
2. Coconut for 3 cups of mixed veg - 1/2 cup
3. Green Chillies - according to taste
4. Salt to taste
5. Tamarind Water 3 table spoons (Optional)
6. Curd - 1/4 cup
7. Rice flour - 2 tsp
8. Hing

Grind Grated Coconut, Green Chillies and Rice flour adding little water into a nice paste
1. Coconut oil 2 tsp
2. Curry leaves one string.

1. Boil all vegetables adding Tamarind water, little water, Salt and Hing.
2. Add Ground paste and Cook till it boils.
3. Now goes Curd and Cook for 2 min in medium flame and switch off.
4. Season with Coconut Oil and Curry leaves.
* Mouth Watering Avail is Ready. *
! Goes will with Hot Sambar Rice, Puliyotharai, Variety Rice, Adai , Pongal . !

1. Soaked rice can be used instead of rice flour.
2. Always use Semi Ripe Green Chillies to get good flavor and taste.

Tuesday, May 16, 2006

Carrot Pearl (sago) Payasam

Carrot Pearl (Sago) Payasam

My son asked for some sweet dish with Vegetables.
So I decided to make Payasam with Carrot and added Sago to make it interesting.
Sago also from tapiocca
Here is how I went about making this Payasam

Ingredients needed:
1. Carrot medium size 4
2. Milk 1/2 lit (I used full cream milk)
3. Sago 3 to 4 tablespoons.
4. Sugar to taste
5. Ghee 1/2 tsp
6. Water 1/2 cup

1. Elaichi Powder.
2. Saffron
3. Cashew and Badam
4. Cloves 2

1. Pressure cook Carrots. Cool it and grind into paste.
2. Boil milk and keep aside.
3. Heat 1/2 tsp of Ghee in kadai and fry Sago till it pops open.
4. Boil the fried Sago with Water and Drain water completely and keep it aside.
5. Take a heavy bottom vessel put Carrot paste and water.
6. Boil this mixture for 5 minutes in medium flame, Add Milk and Cook for 10 minutes.
7. Add Sugar, stirring continuously and cook for another 5 minutes.
8. While boiling the Carrot puree, add Cloves.
9. Garnish later with Elaichi powder, Saffron, fine pieces of Cashews and Badams.

1.You can make this with low fat milk .
2. This one is fat free. (whatever ghee we are using we are taking out).
=> How was the CP Payasam? <=

Sunday, May 14, 2006

Wheat Halwa

Wheat Halwa

[] Very famous Sweet of India.
[] Extract of Wheat and Milk.
[] Irresistible Taste - If it comes out well.
[] Can keep peoples mouth shut - If it does not come well. :-)

Ingredients needed:
1. One cup Samba Wheat or Samba Wheat Rawa. (soak in water for 3 to 4 hours)
2. Saffron strands and Orange food colour.
3. Sugar (for one cup Wheat, Thick Milk 2 to 21/2 cups)
4. Ghee (for one cup milk 1/2 cup ghee)
5. Elaichi Powder
6. Cashew nuts broken
7. Hot Boiling water ( for one cup milk 2 1/2 cups)
8. Lemon juice 1 tsp for one cup of milk.

1. Grind the wheat and take extract. Grind again for 3 to 4 times.
2. Strain well with muslin cloth or using a fine sieve and keep it aside for 4 hours.
3. Discard the water from the top and measure the thick white extract (Wheat milk) and add lemon juice and keep it aside.
4. Dissolve Sugar in water and make one string consistency. (for sugar syrup just enough water to cover sugar)
5. Mean time boil water in a separate vessel.
6. Add Wheat milk to the Sugar syrup and stir finely. It will harden, then add 1/2 cup of boiling water
and stir again. Follow the same process till finishing the water. (now the mixture looks glossy and fully cooked). Now goes the food colour and saffron.
7. Gradually add Ghee and Stir well. (Cooking time about 15 to 20 min).
8. Wheat milk, ghee, sugar syrup will all gather and will lump together and ghee will ooze out. Now goes the Elaichi powder and Cashew nut pieces.
9. Set in a plate.

[\] Cool and Cut into desired shape. Serve with Hot and Spicy Bajjis. [/]


1. Why lemon juice in a Sweet? To avoid forming of Sugar crystals in the Sweet.
2. If you use Granulated sugar the measure should be 2 Cups. If you use Fine Sugar, the measure you use must be 2 1/2 Cups.
3. While making Sugar Syrup, add a teaspoon of milk to remove dust.

Wheat Halwa

Hello All !
Hope all of you are doing well.

My Foodblog has just completed 4 months and about 90+ posts.

Earned lots of friends.

Thanks to you all of you.

Wish you all Happy and Healthy days ahead.

Cheers !

On this occasion, My next post is wheat Halwa.

Saturday, May 13, 2006

Cabbage Porial

Cabbage Poriyal

Cabbage is an universal vegetable and available all around the year. Cabbage Poriyal is also served in every South Indian Set Meals in all Hotels through out the world.
Lets go into the making of the Cabbage Poriyal.

Ingredients needed:
1. Cabbage finely chopped 2 cups (washed before cutting)
2. Salt to taste
3. Turmeric Powder Little
4. Sugar 1/4 tsp (Optional)

For Grinding:

1. Green Chillies 2
2. Grated Coconut 2 to 3 table spoons
(Grind /Pound it without Adding water)

For Seasoning:
1. Mustard Seeds 1/2 tsp
2. Dry Red Chillies 1
3. Curry Leaves Little
4. Oil 1 1/2 tsp

1. Heat oil in a Kadai Season with Mustard seeds, Curry leaves and Dry Red Chilli.
2. Put Cabbage, Turmeric Powder mix well and keep close with lid for about 3 minutes.
3. Remove lid, Add Salt and Cook till all the water evaporates.
4. Add Pounded mix , Sugar and cook for 2 minutes.
Cabbage Poriyal accompanies Sambar Rice, Rasam Rice very well.

1. Always wash Cabbage before cutting.
2. Add Salt when the Cabbage is half cooked, else the Poriyal will be soggy.
3. No need to add water, by adding salt the water content from Cabbage will ooze out.

Thursday, May 11, 2006

Vegetable Biryani

Vegetable Biryani

Ingredients needed:
1. Long grain Basmati Rice - 1 cup
2. One big Onion - sliced finely.
3. Salt - to taste
4. Carrot, Beans, Cauliflower, Potato, Peas - Cut into Cubes (2 cups)
5. Lemon juice - 1/2 tsp
6. Ghee or Oil - 5 tsp
7. Water - 1 3/4 cup

Grind into paste:
1. Shallots - 8 nos.
2. One Small Ripe Tomato.
3. Fennel Seeds 1/4 tsp
4. Elaichi - 2 nos
5. Cloves - 4 nos
6. Small piece cinnamon stick ( Dry roast 3 to 6 )
7. Garlic pods - 4
8. Small piece Ginger
9. Green chillies - 2 to 3 (according to taste)
10. Dry red chillies - 2 (according to taste)
11. Grated coconut - 2 tsp
12. Coriander Powder - 1 tsp
13. Cumin Powder - 1/4 tsp
14. Mint leaves, Curry leaves & Coriander leaves - little.
Grind every thing into a paste adding little water, if necessary, and keep it aside.

For Seasoning:
1. Bay leaf 1
2. Cloves 4
3. Elaichi 3
4. Cinnamon stick one small piece
5. Cashew nuts

1. Wash and drain water from the rice and keep it aside for 20 minutes.
2. Heat Oil in a pressure cooker, add Seasonings, Fry Onion till brown.
3. Add the Cut vegetables and fry for 5 minutes, stirring continuously.
4. Now goes the grinded paste, fry nicely till the raw smell goes.
5. Add Rice and Cook for 5 minutes, adding salt.
6. Pour water, close the lid and cook in slow fire for 15 minutes.
7. Garnish it with fresh Coriander leaves, Mint leaves and Fried bread pieces.

Serve Hot with Raitha and Papads. #


=> Instead of water use coconut milk to get rich Biryani.
=> Add few strands of saffron diluted in warm milk during cooking.
=> To enhance the real flavour of masala, keep the pressure cooker on the dosa pan and cook. ( Slow cooking - it would be like Dum Biryani.)

Wednesday, May 10, 2006

Bottle Gourd Parathas

Bottle Gourd Paratha

# A variety of Paratha made from Bottle Gourd (Dudhi in hindi, Suraikkai in tamil).
# Spicy Paratha made with splash of coriander and mint for flavor.
# Best Suited for Picnics and Party.

Here goes the making of it:

Ingredients needed:
1. Wheat flour 1 cup
2. Besan 1/4 cup
3. Green Chilli 1 (cut into fine pieces)
4. Coriander leaves one handful
5. Mint leaves little
6. One small piece of Bottle gourd grated
7. Salt to taste
8. Oil for kneading and frying
9. Curd 2 tablespoons
10. Sesame seeds 2 tsp

Masala Powders:
1. Turmeric powder 1/4 tsp
2. Coriander Powder 2 tsp
3. Chilli Powder 1/2 tsp (or according to taste)
4. Ginger Garlic Paste 1/4 tsp (optional ) here I used only ginger paste.
5. Amchur Powder or Lime juice 1/2 tsp.

1. In Wheat flour and Besan flour mix Coriander leaves, Mint leaves, Chopped Green Chillies,
1 tablespoon of Oil, Turmeric powder, Coriander powder, Chilli powder, Ginger Garlic paste,
Amchur powder or Lime juice and Squeezed Grated Bottle Gourd (keep the Bottle gourd juice
for kneading), Sesame seeds, Salt and Curd.
2. Add Bottle Gourd juice for kneading (no extra water required, if needed sprinkle water.)
3. Immediately roll in to circles, apply Oil and fold in to triangle and make triangular shape paratha .
4. Fry both sides in tawa applying Oil both sides.

! As Usual Serve Hot with Pickle, Raitha etc. !

Was that too Spicy ?

Peerkkangai Thuvayal

Ridge Gourd Thuvayal (Peerkankai)

Ingredients Needed:
1. Ridge Gourd Pieces - 1 cup
2. Dry Red Chillies - 3 to 4
3. Tamarind - small lemon size
4. Salt - to taste
5. Hing - little
6. Curry Leaves - one handful
7. Coriander Leaves - one handful
8. Grated Coconut - 2 tablespoons.
9. Urad Dal - 2 tablespoons.
10. Mustard Seeds - 1/4 tsp
11. Methi Seeds - few
12. Oil 3 tsp
13. Coriander Seeds - 5 to 6
14. Channa Dal - 1 tsp

1. Heat half amount of Oil in a kadai, add 1/2 portion of Mustard Seeds, Urad dal, Methi seeds, Coriander seeds, Channa Dal, Red Chillies and fry till red and keep it aside.
2. In the same kadai add pieces of Ridge Gourd and cook nicely.
3. Now goes the Curry leaves, Coriander leaves and Coconut. Sauté till water evaporates.
4. Cool it. Then add Tamarind and Salt. Grind it with the fried ingredients.
5. Season remaining mustard seeds with remaining oil.

# Good to have with fenugreek Dosa, as a Bread spread etc. #


1. Check Ridge Gourd Pieces before cooking for bitterness.
2. Cut into pieces, with little skin remaining. It will give nice flavor.
3. Can grind without adding Coriander and Curry leaves.
4. No need to add water while grinding. Water from the guard pieces is enough for grinding

Monday, May 08, 2006

Thakkali Thokku (Tomato Thokku)

Thakkali Thokku:

A pickle made with Juicy Tomatoes..

Ingredients Needed:
1. Ripe Tomato - 1 kg.
2. Salt - to taste
3. Garlic Pods - 4 to 5 ( Optional)
4. Chilli Powder - 2 tsp
5. Curry Leaves - One string
6. Mustard Seeds - 1/2 tsp
7. Fenugreek Powder - 1 tsp
8. Oil (prefer Gingely Oil) 50 ml.
9. Hing
10. Turmeric Powder
11. Tamarind - Small gooseberry size.
12. Dry Red Chillis - 3 (broken into pieces.)

1. Blend ripe Tomato (discard green portion, if any), Tamarind, Salt.
2. Strain to remove seeds and skins of Tomatoes.
3. In strained Juice, add Chilli powder, Hing, Turmeric powder and check for salt.
4.. Heat oil in a Kadai, season with Mustard seeds, Curry leaves and Dry Red Chillies.
5. Fry Garlic for a minute and pour Tomato juice and mix well.
6. Cook until it turns thick and Oil floats on top.
7. Add Fenugreek powder, mix well and switch off.
8. Cool it and store in a Clean, Dry container.

* Notes *
=> Dry roast Fenugreek seeds till nice smell comes, Cool it and Powder it.
=> Thakkali Thokku is Best to go with Idli, Chappathi, Dosa, Rice and even as a Bread spread.
=> Can last for 10 or more Days, if refrigerated.

Saturday, May 06, 2006

Mysore Rasam

Mysore Rasam

One more Rasam.
* Can be served as an Appetizer.
* Does not contain any Rasam powder or Tomato.
* Irresistible taste.
Ingredients Needed:
1. Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
2. One Green chilli (slit)
3. Salt to taste
4. Hing
5. Curry leaves
6. Coriander leaves with stem
7. Turmeric powder - 1/4 tsp
8. Jaggery - little
9. Cooked Toor dal - 5 table spoons
10 Water 2 cups

Ingredients needed for grinding:
1. Channa dal - 3/4 tsp
2. Coriander seeds - 1 tsp
3. Black Pepper - 1/2 tsp
4. Dried red Chillies - 4 to 5 (according to taste)
5. Grated Coconut - 2 tsp
6. Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.


1. Mustard Seeds
2. Cumin seeds
3. Ghee 1 tsp

1. In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
2. When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
3. Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
4. Season with Mustard and Cumin seeds.
5. Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *

1. Always keep closed with a lid to retain the aroma of rasam.
2. Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
3. Always cook Rasam in a narrow open utensil.
4. To get different flavor, add 2 cloves while boiling tamarind water.

PS: Don't know why it is called Mysore Rasam. Do you know?

Friday, May 05, 2006

Mullu MurukkuMullu Murukku (thenkhuzal)

* Murukku made with Rice and Dal.
* It looks spiky as it is made with Star nostle in the Murukku maker.

Ingredients Needed:1. Rice flour (store bought can be used) Else Washed Rice, Dry and Powder it. - 3 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) 1 cup
3. Butter 2 tsp
4. Sesame seeds 1/4 tsp
5. Salt to taste
6. Hing (optional)
7. Oil to deep fry.
Method:1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.

# Spicy Murukku is a favourite for all. #
<> When more Butter is added, while making, Murukku will break. So add flour to compensate.
<> If Butter is less, Murukku will be harder.
<> Sieving is important to remove the air content.
<> When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.

Thursday, May 04, 2006

Garlic Rasam

Garlic Rasam

Garlic Rasam

Yet another Rasam.
# Good for Body Ache.
# Good for Nursing Mothers.
# Easy to make with freshly ground Masala.

Items Needed:
1. Tamarind - Big lemon size.
2. Salt - to Taste
3. Garlic Pods - for Grinding and Cooking
4. Hing
5. Jaggery - Very little

1. Toor dal 2 tsp
2. Dried Red Chillies (according to taste)
3. Pepper corns 1 tsp
4. Coriander Seeds 10
5. Garlic Pods

* Fry in a little Ghee or Oil and Grind into paste.

1. Ghee - 2 tsp
2. Cumin seeds - 1/2 tsp
3. Mustard seeds - 1/4 tsp

Curry Leaves and Coriander Leaves.

1. Soak Tamarind in water and take about 2 cups of its extract.
2. Boil Tamarind water by adding Salt, Hing, Jaggery and Garlic.
3. When Garlic is cooked and the raw smell of tamarind is off, add the grinded paste.
4. Boil for 2 minutes and Dilute it with water of 1 to 1 1/2 cups.
5. Cook the Rasam till foamy. Switch off and immediately close it with lid.
6. Season with Mustard and Cumin Seeds and Garnish with Coriander and
Curry Leaves.

# Serving Suggestion:- Have this Rasam and Rice with Paruppu Thuvaiyal. #

PS: I have enabled word verification for the comments.

Wednesday, May 03, 2006

Mixed Vegetables with Paneer

Mixed Vegetables with Paneer

Vegetables Needed:
1. Carrot - 1 cup
2. French Beans - 1/4 cup
3. Cauliflower florets - 1/2 cup
4. Green Peas - 1/4 cup
5. Potato - 1/2 cup
6. Red Onion - 2
7. Ripe Tomato - 2
8. Green Bell pepper - 1/4 cup
9. Baby Corn - 1/4 cup ( Optional)
10.Paneer Cubes - 1/2 cup

Masala Powders Needed:
1. Turmeric Powder
2. Red Chilli Powder
3. Jeera Powder (Cumin Powder)
4. Coriander Powder
5. Garam Masala Powder
6. Ginger Garlic Paste.

Grind into paste
Cashew nuts 6
Kus-Kus 1/2 tsp

1. Steam Cook all Vegetables and keep aside.
2. Grind Onion and keep it aside.
3. Heat Oil in a pan (Optional - Butter will give this a Rich Taste)fry Paneer pieces , Capsicum pieces and Keep aside.
4. In same oil fry Ginger Garlic paste for few seconds and add Onion paste, fry this till dark brown.
5. Mix all Masala Powders in 3 table spoons of Water and pour on Fried Onion paste.
6. Fry this mixture for a minute then add finely chopped Tomato and cook till the Tomatoes fully mashed.
7. Add grinded paste cook for a minute and mix Steamed Vegetables, Fried Paneer, Capsicum
and garnish with Coriander leaves.

+ Serve Hot with Hot Puris, Chappathis or Naan. +

Tuesday, May 02, 2006

Long Beans with Potato Stir Fry

Long Beans and Potato - Pepper flavored
An Easy to make Vegetable and its taste is irresistible, too !

Ingredients Needed:

1. Long Beans 2 cups - Cut into 1 inch pieces.
2. Potatoes - Cut as Cubes - 1 cup.
3. Salt - to taste
4. Coriander Powder - 2 tsp
5. Turmeric Powder - 1/4 tsp
6. Pepper Powder 1 tsp (According to taste)
7. Red Chilli Powder 1/4 tsp ( optional)

1. Mustard Seeds
2. Cumin seeds
3. Curry leaves
4. Oil - 2 tsp

1. Heat Oil in a Pan / Kadai add seasonings.
2. Add cut Vegetables (Long beans and Potato), Salt, Coriander powder, Turmeric powder and Pepper powder mix well.
3. Cover and Cook in medium flame for 15 minutes. Stir in between. (Water can be sprinkled, if needed.)

* Quick to Cook and an interesting side dish for Rotis and Rice. *

Monday, May 01, 2006

Manga Thokku

* A typical South Indian pickle.
* Grated Mango in Oil.

Ingredients needed:
1. Raw Mango 1 Sour variety
2. Gingely oil
3. Salt to taste
4. Chilli Powder to taste
5. Hing
6. Jaggery 1/2 tsp
7. Mustard seeds 1/4 tsp
8. Fenugreek Powder 1 tsp
9. Turmeric Powder 1/4 tsp

1. Peel the skin of mango and grate it.
2. Heat 3 table spoons of Oil in a Kadai, add Mustard seeds, Grated Mango, Jaggery, Salt , Hing and Turmeric powder one after another.
3. Cook for 5 minutes, stirring continuously.
4. Now goes the Chilli Powder and 2 table spoons of oil .
5. Cook till Oil floats on top. ( Add more Oil, if needed.)
6. Sprinkle Fenugreek powder and mix for a minute and switch off.
7. Cool and Store in a Jar.

* Can stay good for months together, if stored in refrigerator. *
Mango Bits Pickle
Ingredients Needed:
1. Raw Mango - Cut into fine pieces.
2. Red Chilli powder - according to taste
3. Salt - According to taste
4. Hing - Little
5. Oil for One Cup Raw Mango pieces - 4 tsp oil
6. Mustard seeds to season
7. Dry Roasted Fenugreek Powder - 1 tsp for 1 cup Raw Mango

Vendhaya Manga ( Mango Bits Pickle)
Mango Bits Pickle in Oil.


1. Mix salt with Raw Mango Pieces.
2. On top of it put Red Chilli powder, Hing, Fenugreek Powder.
3. Heat Oil, Season with Mustard seeds and pour over this and Mix well.
Can be served immediately.
Pickle can stay good for a weeks time, if its stored in a Refrigerator.

Instant, Crunchy Mango Bits Pickle is good to have with Curd Rice. *