Wednesday, April 26, 2006

Paruppu Thuvayal
Paruppu thuvayal

Paruppu Thuvayal
# This is a protein Enriched Thuvayal very good for Nursing Mothers and
# Very easy to make and well go with Rasam Rice.
# This Thuvayal can be prepared spicy or less spicy. I prepared less Spicy to go along with Spicy Rasam Rice.

Thuvayal Procedure goes like this.

Ingredients Needed:

1. Toor Dal 1 cup
2. Red Dried Chilli 1 to 2
3. Pepper Corns 4
4. Salt to taste
5. Hing
6. Grated Coconut 2 table spoons.
7. Oil 1/2 tsp

1. Heat oil in a kadai , put all ingredients except salt and coconut and fry well. (The colour of dal should change)
2. Pour about 2 glasses of water and Keep it aside.
3. After 20 minutes grind it with salt and grated coconut.

* Excellent with Garlic Rasam (upcoming post). *


1. Coconut is optional.
2. Adjust chillies according to taste.
3. Dal should be fried nicely, otherwise thuvayal will smell raw.
4. Garlic can be a good addition.

Lemon Rice with Grated Carrot
Lemon Rice

Yet Another variety Rice that's easy to make, suitable for picnic and travel.
My version contains Carrot too !

Ingredients needed:

1. Cooked Rice 1cup (each grain should be separate)
2. Salt to taste
3. Lemon juice according to taste.
4. One Small Grated Carrot.
5. Turmeric Powder Little
6. Hing

1. Mustard seeds
2. Urad dal
3. Channa dal
4. Ground nuts
5. Cashew nuts
6. Green chillies 2
7. Red Chilli 1
8. Curry leaves little
9. Oil 2 tsp

1. Heat Oil in a Kadai / Pan and season with Mustard, Urad, Channa dal , Ground Nuts, Cashew Nuts, Green and Red Chillies and Curry leaves.
2. Add Grated Carrot and saute for a minute.
3. Now add Turmeric and Hing, switch off.
4. Squeeze out Lemon Juice, add Salt and mix this.
5. Add the Cooked Rice and Mix well.
6. While mixing add 2tsp of Sesame Oil.

Lemon Carrot Rice Ready. *

# Best Served with Papads, Bhindi Fry.
JackFruit Paruppu Payasam

Jack Fruit Paruppu Payasam
* A Traditional Sweet Dish of South India.
* A Payasam that is full of Protein, Calcium and Iron.
* Easy to prepare

Items Needed:
1. Channa dal 1/4 cup
2. Moong dal 1/2 cup
3. Jaggery 3/4 cup
4. Elaichi 4
5. Coconut Milk Thick 1/2 cup
6. Jackfruit cut into small pieces 1/4 cup
7. Grated Coconut 3 tsp
8. Ghee 2 tsp
9. Cashew Nuts 9

1. Fry dal in tawa without adding Oil or ghee till red.
2. Cook Dal nicely with enough water.
3. Add the Jack Fruit pieces, when Dal is almost cooked.
4. Adding 1/4 glass water, Cook Jaggery until boiling point.
5. Strain Jaggery water to remove the mud and dust in it.
6. Pour this Jaggery water and Cook for 8 min in Medium flame.
7. Add Coconut milk and bring it to a boil. Switch off.
8. Using Ghee, Fry Cashew nuts, Grated Coconut and add this into the Payasam.
9. Sprinkle Elaichi Powder and mix well.

* Can be Served Hot or Cold. *
Methi Pilaf

Methi Pilaf
* Aromatic Rice flavored with fresh Methi leaves and spices.
* Suitable for Pot luck, Picnic and Parties.

Ingredients needed:

1. Basmati Rice 1 Cup
2. One Big Red Onion - sliced finely.
3. One Small Ripe Tomato - chopped finely.
4. One Green Chilli - Slit
5. Turmeric Powder
6. Salt to taste.
7. Fresh Methi Leaves - 3/4 cup
8. Ginger Garlic Paste - 1/2 tsp
9. Water 2 cups

Masala powder:

1. Coriander Seeds 2 tsp
2. Jeera 1/4 tsp
3. 5 Pepper corns
4. Cloves 3
5. Cinnamon Stick - One small piece
6. Green Elaichi - 2
7. Dry Red Chillies 2 to 3 (according to taste)
Fry the above on a tawa without adding oil till good aroma comes. Cool and Powder it.


1. Ghee 4 tsp (can replace it with any cooking oil)
2. Fennel Seeds 1/4 tsp
3. Fresh Coriander leaves chopped finely 3 tsp.

1. Heat oil in a Pressure cooker, Season with Fennel seeds and Coriander Leaves.
2. Fry onion till transparent and add Tomato piece, slit Green Chilli, Ginger Garlic paste and cook well.
3. Add Methi leaves (no need to chop), washed rice and mix well.
4. Now add the Turmeric powder, Salt and fresh Masala powder.
5. Cook this in a medium flame for 3 minutes or till good aroma comes.
6. Pour water and Pressure cook till 2 whistles. (or) till the rice done.

* Methi Pilaf is best served with Raita and Papads. *

Saturday, April 22, 2006

Tomato-Onion Chutney

Tomato Onion Chutney

Chutneys are good accompaniments for Idli, Dosa and deep fried snacks like Pakoras.

Needed Ingredients are
1. Red Onion 2 (roughly cut into pieces)
2. Red Tomato 1 (Cut into cubes)
3. Grated Coconut 2 tsp
4. Salt to taste
5. Urad dal 2 table spoons
6. Channa dal 1 tsp
7. Dry Red Chillies (According to taste.)
8. Oil for frying/ Seasoning
9. Mustard seeds 1/4 tsp
10. Curry Leaves 1 string

1. Heat Oil in a Kadai about 2 table spoons fry Urad dal , Channa Dal, Dry Red Chillies till red and keep it aside.
2. In the same Oil, fry Onion till transparent. Tomato pieces are added now and fry till these are cooked.
Cool it.
3. Grind Onion, Tomato fry with the fried Red Chillies, Urad and Channa dal with Coconut and Salt.
4. Season with mustard leaves and curry leaves in 1/2 tsp of oil.

! A Tasty Chutney that is Sweet, Sour and of course Hot. !
Rice Usili

Rice Usili

A combination of Rice and Dal, seasoned with traditional South Indian spices cooked directly in a pressure cooker.

Items needed:
1. Rice 1 cup
2. Moong dal (yellow) 1/2 cup
3. Salt to taste
4. Water 2 cups

Items for Seasoning:
1. Oil or Ghee 3 tsp
2. Mustard seeds 1/4 tsp
3. Channa dal 2 table spoons
4. Curry leaves
5. Hing
6. Dry Red chillies (according to taste)
7. One slit green chill for flavour.


1. Mix rice and dal together wash 2 to 3 times. Drain water and keep it aside.
2. Heat oil in a pressure cooker and season the items. Add the Washed Rice and Dal when the Channa dal turns red.
3. Fry for about 3 minutes in a medium flame.
4. Add Salt and Water and Pressure Cook till 3 whistles.

# Serve Hot with Vatha Kulambu, Karakulambu or Sambar. #
Potato Rice

Potato Rice

Potato Rice
This Rice is made without Onion or Garlic. This I saw in a TV show and have adapted it.
This Rice Dish is suitable for Pot Luck parties and have been appreciated by my friends

Ingredients Needed:
1. Basmati Rice 1 cup
2. Potato washed and cut into cubes 2 (medium Size)
3. Salt to taste
4. Curd 2 table spoons
5. Red Chilli Powder 1/2 tsp
6. Turmeric Powder 1/4 tsp
7. Hing Little

Ingredients for Paste:
1. Coriander Seeds 3 table spoons
2. Grated Coconut 2 table spoons.
3. Green Chillies 2 or according to taste
4. Small piece of Cinnamon stick
5. Bunch of Coriander Leaves.
6. Small Piece of Ginger.
Dry Roast the Coriander seeds till you get its aroma.
Dry Roast the Grated Coconut till brown.
Cool these and Grind with the other remaining ingredients.


1. Mustard Seeds
2. Cumin Seeds
3. Curry Leaves

1. Fried Cashew Nuts
2. Coriander Leaves

1.Wash and keep the Basmati rice aside for about 15 minutes.
2. Deep Fry Potato Cubes in Oil and drain excess oil and keep aside.
3. In a Pressure cooker, Heat about 2 table spoons of Oil and Season with the seasoning items mentioned above.
4. Fry the paste for about 3 minutes or till the raw smell goes.
5. Add Washed Rice, Fried Potatoes, Turmeric powder, Red Chilli powder, Curd and salt. Mix well.
6. Pressure Cook till 2 whistles .
7. Garnish with fried Cashew nuts.

Serving Suggestion
Serve Hot with Boondi Raitha / Papads.

Friday, April 21, 2006

Milagu Kulambu

Milagu Kulambu

* A Spicy Kulambu without Cooked Dal.
* Stays good for upto 15 days, if refrigerated.
* Good for Nursing Mothers.

Ingredients needed:

1. Drum Stick (Vegetable) 2 - Cut into 4 inch pieces
2. Tamarind one big lemon size.
3. Salt to taste
4. Hing

Items for Grinding:

1. Toor dal 2 tsp
2. Dhania (coriander seeds) 1/4 tsp
3. Garlic Pods 3
4. Pepper 1 tsp
5. Dried red chilli 3 (accoring to taste)
6. Curry leaves little
Roast the above with 1 tsp of ghee and grind into paste.

For Seasoning:

1. Mustard seeds 1/4 tsp
2. Cumin seeds 1/2 tsp
3. Curry leaves
4. Oil or ghee 2 table spoons

1. Soak Tamarind and extract thick juice and keep it aside.
2. Heat oil in a pan/kadai season with Mustard, Cumin and Curry leaves and pour Tamarind extract.
3. Add Hing, Salt, Vegetable and bring it to a boil .
4. Once the raw smell of tamarind goes, add the grinded paste.
5. Cook till oil floats on top.

1. Sesame Oil enhances the flavour of the Kulambu.
2. Garlic pods can also be added to the seasoning ingredients.
3. Oil can also be added while cooking. More oil in the Kulambu will keep it fresh for more days.
4. Dried Mangoes, Manathakkali vathal can also be added in this Kulambu.

Bhindi Fry

Bindi Fry / Lady's finger fry

Yet another vegetable that is good to with Rotis and Rice. Children normally find Lady's finger yucky. Lets see how to make it interesting.

Ingredients needed:
1. Lady's finger 1/2 kg
2. One Red Onion - finely sliced
3. Half tomato ( Cut length wise)
4. Green Chillies 2 (slit)
5. Hing
6. Salt to taste
7. Chilli powder 1/2 tsp
8. Coriander Powder 1 tsp

For Seasonings:

1. Oil 3 tsp
2. Mustard seeds
3. Cumin seeds


1. Wash and dry the ladys finger and cut into 2 to 3 cm long.
2. Heat oil in a kadai , season with mustard seeds and cumin seeds.
3. Add onion and fry till brown with slit green chillies.
4. Then goes the main ingredient, ladys finger, hing and cook in open pan for 5 minutes.
5. Add salt, chilli powder, coriander powder , tomato and cook untill the size of the ladys finger shrinks.

Have it with Rice or Rotis.

* Children loved it, right

Wednesday, April 19, 2006

Curd Rice

For Summer, Curd Rice is the best body cooling food that can be had.

How to make the Plain, Simple Curd Rice tasty and interesting?

Ingredients Needed:
1. Cooked Rice one cup
2. Curd 1 cup
3. Milk 1/2 cup (Why? Explained later.)
4. Salt to taste

1. Mustard seeds 1/2 tsp
2. Green chillies finely chopped 1
3. Hing
4. Oil 1/2 tsp
5. Ginger finely chopped 1/2 tsp
6. Curry Leaves 1 string

1.Coriander leaves
2.Cashew nuts / Grapes. (Optional)


1. Mix Curd and Milk in a bowl and churn nicely.
2. Season with Mustard seeds, Green chillies, Ginger, Curry leaves and Hing and top this on the Curd mixture.
3. Mash Rice nicely adding salt and then add the Curd mix gradually.
4. Mix well and garnish with fried cashew nuts, grapes and coriander leaves.

* Curd Rice with a difference is Ready. *

1. To get Curd rice more creamier, add 1 tsp of butter / fresh cream to the cooked rice and mash well.
2. Adding fine chopped pieces of Carrot, Cucumber and Raw mango pieces will make the
rice more colorful.
3. Adding Milk will minimize the sourness of the Curd and this can remain tasty even after few hours.

Serving Suggestions:
1. Chill this and Serve.
2. Serve with Vadu Mango Pickle, Avakkai, or Curd Chillies.

Tuesday, April 18, 2006


Kids and Adults love Sandwiches. Sandwich can be had for Breakfast or along with evening Tea.
My version contains the most loved Potato.

1. Bread slices - 8
2. Butter
3. Potato filling

Potato filling:
1. Boiled potatoes 3
2. Onion chopped finely 1
3. Hand full of coriander leaves chopped
4. Salt to taste
5. Tomato 1 chopped finely
6. Chilli powder to taste
7. Garam Masala to taste.
8. Oil 1 tsp

1. Heat oil in a kadai, fry onions till transparent.
2. Now add chopped tomato fry nicely till cooked.
3. Mix mashed potatoes, chilli powder, salt and garam masala powder and fry for few minutes and keep aside.

Sandwich making:
1. Butter the bread slices and keep the filling and spread evenly.
2. Close with another slice of bread.
3. Keep this in a sandwich toaster.

* Spicy Sandwich is Ready. *

Wednesday, April 12, 2006

My Dhaba VCC - Q1/2006 - Entry No:VCC-32

Hello Friends ! !

I have taken part in My Dhaba's cooking competition with my entry VCC 32 Pumpkin Soup.

Public polling for this has already started on April 11 and will last until April 20.

The details of my entry is here. Hope you find it interesting.

Please make some time to check and cast your golden vote as a comment in my favour here.

Be there to support me :- )
Thanks in Advance.

Wish you All Happy and Healthy Days ahead !

NB:- Voting format
My Vote is for: Entry No. VCC 32 by Menu Today.
My Name:
My email:

Tamil New Year Special

From Clock Wise Direction: Neer More, Mango Pacchadi,
Kosumalli, Panagam.

Tamil's New Year / Punjabi's Baisakhi / Keralite's Vishu Kani is nearing.
With My Best Wishes here comes some Cool items that can help tackle summer.

1. Jaggery ½ cup
2. Water 2 cups
3. Cardamom 2 make into powder
4. Ginger small piece or dry ginger powder.
5. Lemon juice - 2 teaspoons

Panagam Preparation:
1. Powder Jaggery and dissolve this in Water and keep it for 15 minutes.
2. Jaggery will dissolve and all the dust and mud settle down.
3. Now strain and keep it aside.
4. In that strained Water, add Cardamom powder, little Ginger juice (1/2 - 1 teaspoons) or Dry ginger powder and lemon juice.
6. Chill and Serve.

Neer More:
1. Curd ½ cup ( low fat curd)
2. Water 2 ½ cups
3. Salt to taste
4. Hing little
5. Ginger , green chilli paste ¼ tsp
6. Lemon juice 1 tsp
7. Mustard seeds for seasoning
8. Oil ¼ tsp.
9. Curry leaves and coriander leaves for garnishing

Neer More Preparation:
1. Dilute curd in water and beat it nicely.
2. Add Salt, Hing, Ginger and Green chilli paste.
3. Season it with Mustard seeds, squeeze Lemon juice and Garnish with Coriander and Curry leaves.
Serve this Chill.

Kosumalli / Vada Pappu in Telugu. ( Salt)
This is a Body Cooling Salad with Proteins.

1. Moong dal 1/4 cup
2. Grated or finely chopped carrot 2 table spoons.
3. Finely Cut Raw Mango Pieces 1 table spoon
4. Finely Cut Cucumber pieces 3 table spoons.
5. Lime Juice 1/4 tsp
6. Salt to taste
7. Mustard Seeds and Green Chilli for seasoning.

1. Clean and Wash Moong dal and Soak in water for 30 minutes.
2. Add Carrot, Raw Mango, Cucumber, Salt and Lime Juice.
3. Season with Mustard Seeds and Green chilli.
4. Garnish with little Coriander Leaves.
Serve Chill.

Raw Mango Sweet Pacchadi with Neem Flower:
This a New Year Special of Tamilians and Andhraiites.
It is a Six Star Dish as it contains Six different tastes.
Six different tastes can be had in Food.
Similarly, in Life we face different experiences. [No more philosophy!]

Lets get into the making of this 6 ****** dish.

1. Raw Mango Pieces made into a Paste 1/2 cup (Pulippu/ Sour)
2. Pinch of Salt (Uppu/ Salt)
3. Slit Green Chilli 1 ( Karam / Hot)
4. Jaggery/ Gud 1/4 cup (Inippu / Sweet)
5. Neem Flower Fresh or Dried 1/4 tsp (Kasappu / Bitter)
6. Mustard Seeds to season ( Karppu/ Pungent)

1. Cook Raw Mango Paste adding little water till raw smell goes.
2. Add Salt, Green Chilli and cook for few minutes.
3. Mix Jaggery and Cook till it thickens.
4. Dry Roast Neem Flower and Crush it .
5. Mix this Neem Flower and switch off.
6. With little Oil season with Mustard

1. If Dry Neem flower is used, it must be cleaned beforehand thoroughly.
2. If Pacchadi is too watery add little rice flour diluted in little amount of water and cook for few minutes.
3. Sweet variant of this Pacchadi is made without neem flower.

Tuesday, April 11, 2006

Aloo - Tomato

I had made Rotis. With only Aloo and Tomato I made this curry. This curry I had learnt from my sis-in-law.

1. Boiled potato 3
2. Medium size tomato (Fully ripe) 2
3. Salt to taste
4. Chilli powder 3/4 tsp
5. Coriander powder 1/2 tsp
6. Garam masala 1/4 tsp
7. Ginger finely chopped one tsp
8. Water 1/2 cup
Serves 2A+1C.

:1. Oil 1/2 tsp
2. Mustard seeds
3. Cumin seeds


1. Coriander leaves
2. Chopped Ginger


1. Mash the boiled potatoes and keep it aside.
2. Wash and grate the tomatoes to get its pulp.
3. Heat oil in a pan/kadai, season it with Mustard and Cumin seeds.
4. Add Tomato pulp and cook for 3 minutes.
5. Now goes all the powders. Fry well and pour 1/2 cup of water and cook till oil floats on top. 6. Mix Mashed Potatoes, Ginger, Salt and cook for 5 minutes.
7. Garnish with Coriander leaves.

# Best Served with Hot Rotis. #


1. Can replace tinned tomato puree for tomato.
Fried Idlis

Fried Idlis

The "notorious" South India Idli is a steamed, colorless dish that we can change it to a fried, colorful item.
I take it as, you all know how to make the steamed Idli. :-)

Ingredients needed:
1. Idli
2. Idli Chutney Powder to coat
3. Sesame Oil
4. Curry leaves little

Coat the Idli Chutney Powder applying Oil.
Fry in Non-Stick tawa, along with Curry leaves till crisp (about 5 mins).

* Nice and Simple. Kids should love this. *

Serving Suggestion:-
1. Coconut / Mint Chutney.
2. Lightly sweetened curd.

Note: I have displayed a small idli version.
You can do this with a big Idli sliced into convenient bits

Monday, April 10, 2006

A Foodblogger's Meme Around The World

I have been brought into this Meme, first by Anthony's Kitchen. Thank You, Anthony !

Initially, I thought what is this me, me? Then I realised it is not about me, it is also about others. Look Around, Recognise and Appreciate !

1. I have book marked these three recipes food blogs to try:
a) Kuih Bingka Ubi (Tapioca Cake) excellently done PuSiVa's CuLiNarY StUdiO.
[PuSiva's weekend baking sessions are a real learning for me, though not tried anything yet.]

b) Appam that looks tasty by Kitchenmate.
[Kitchenmate who does both traditional items (like me) and Fusion cooking too.]

c) I love soups - Spring into Green - Cream of Broccoli Soup by Saffron Hut.
[Fabulous photos. One more feather in an already crowded cap.]

2. A foodblog in your vicinity:

Madam Devagi - Spice-Queen.
[Seen her TV shows. Her blog posts do not talk about Measure or Method (?!). She looks at things about cooking and its various associations differently.]

3. A foodblog (or more) located far from you:

Food bloggers of USA, Canada and Europe.

4. A foodblog (or several) you have discovered recently (where did you find it?):

a) Indian Food
b) Flavors of Indian Rasoi
c) Taste Corner
d) Kadchhi ke Kamaal

5. Any people or bloggers you want to tag with this meme?

a) BDSN Taste Corner
b) Kay Towards a Better Tomorrow
c) Mika The green jackfruit
d) Mdm. Devagi Spice Queen
e) Lulu Loves London
f) Aspiring Annapoorna Kadchhi ke Kamaal
g) Aquamarine Coffee, Tea or Me

* * Thank You, All !

Sunday, April 09, 2006

Chilli - Cheese Fritters

I had tasted Chilli Cheese Fritters made by my friend. It was delicious. I tried this and luckily it came out well. :-)

Hope you are also lucky with the procedure to make this that I share below.

Ingredients Needed:
1. Chilli (Big and light colored)
2. Cheese grated 1/4 cup
3. Coriander leaves one small bunch
4. Oil to fry

Bajji Batter:
1. Besan (gram flour) 1/2 cup
2. Rice flour one tsp
3. Salt to taste
4. Grated ginger little
5. Cooking soda - a pinch.

Note: The Batter must be thicker than normal bajji batter

Chillies with cheese filling

1. Slit chillies and take out the seeds.
2. Mix chopped Coriander leaves, Grated Cheese in a bowl .
3. Stuff this mixture in Chilli.
4. Coat the Chilli with batter and deep fry it in oil.
5. Drain Oil.

* Serve with Hot Mint Chutney or Khatti / Meeti Chutney or Tomato Sauce.

Chiili-Cheese Fritters

1. Left over Idli batter or Dosa batter (1 Tbsp for 1/2 cup of Besan) by adding to the Besan can also good texture to the fritters. (no need for cooking soda).

Saturday, April 08, 2006

Kara Sev

Kara Sev is a spicy Savory. Variants of this can include Garlic, Potato etc. I did not use Garlic the day I did this.

Ingredients needed:
1. Gram Flour (Besan ) 2 1/2 cups
2. Rice flour 1
3. Chilli powder 1/4 tsp
4. Black pepper coarsely powdered 1 tsp
5. Ghee 2 1/2 tsp
6. Cooking soda pinch (optional)
7. Salt to taste.
8. Crushed garlic (optional) 2 pods
9. Oil to deep fry.

Method:1. Sieve both flours and make a pit.
2. In that pit put chilli powder, Pepper powder, Salt , Crushed garlic, Ghee, Cooking soda (if u r using).
3. Mix thoroughly with hands. It should look like bread crumbs. Make this into 4 portions.
4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker.
Put some dough on that and rub directly into oil.
6. It will be like split string. Deep fry in oil , drain excess oil.
7. After cooling this off, Store this in an airtight container.
Follow the same procedures (4 to 7) to make remaining Sev.
This can be enjoyed for a month.

Tips:1. Using in portions helps to prepare fresh mixtures that shall Consume less Oil.
2. Do not keep the mixture too watery, as strings would not turn nice. Add some more besan to bring this into a right mixture.
3. While rubbing into the Oil, rub the dough towards you.

You interact with Hot Oil more in this snack. This is preferably made when kids are not around. *

Friday, April 07, 2006

Vegetable Pilaf


Yet another Rice dish. The most popular Vegetable Pilaf. Cooked with many Vegetables and Nuts this is a wholesome, colorful dish that shall interest the Kids to eat more.

Items needed:

1. Basmati Rice 1 cup
2. Vegetables (Carrot, French Beans and Peas) cut into cubes One cup
3. Onion sliced 2
4. Water 1 3/4 cup
5. Curd 1 table spoon

Grind to paste:

1. Coconut 1 tsp ( optional)
2. Green chillies according to taste
3. Garlic 2 pods
4. Ginger little.


1. Pepper Corns few
2. Cinnamon stick one
3. Cloves 3
4. Cardamom 2
5. Jeera 1/4 tsp


1. Mint leaves , coriander leaves little
2. Cashew fried in ghee little
3. Ghee

1. Wash Rice and drain water and keep it aside.
2. In a Pressure pan or Cooker pour Oil or Ghee and season it.
3. Fry Onions till transparent.
4. Now add the grinded paste and fry for a minute.
5. Then add Vegetables and nicely mix. Add Washed Rice, Salt and Curd and mix it thoroughly.
6. Pour Water and pressure cook till one whistle.
7. Garnish with Cashew nuts and Mint, Coriander leaves.
8. Easy to make and best rice for get to gether.
9. Serve this with Matter Paneer / Kurma.


1. Optional vegetable/fruit is Sweet Corn.
2. Onion/Tomato/ Cucumber Raita, Papads make this dish more interesting.

Thursday, April 06, 2006

Dal Kichadi

Full fledged meal in a Single Dish. That is Dal Kichadi !
Rice+Dal +Vegetables+Spices = Carbos + Proteins + Fibre = Tasty Dal Kichadi.

Needed items are:
1. Basmati Rice ½ cup
2. Moong dal ½ cup (Or) Toor dal ½ cup
3. Green Chilli 1 slit
4. Cloves 3
5. Jeera ½ tsp
6. Mustard seeds ½ tsp
7. Curry leaves and Coriander leaves
8. Onion 1
9.Tomato 1
10.Garam Masala powder
11.Red Chilli powder
12.Dhania powder
13.Water 4 cups.
14.Ghee 2 tsp or any Cooking oil
15.Turmeric powder

Method :
1. Fry Rice and dal in a kadai for 3 minutes.
2. Wash and keep it aside.
3. In a Pressure cooker heat Ghee and season with Mustard seeds, Jeera and Cloves.
4. Adding Onion, Fry till transparent and add Tomato. Fry these well.
5. Add Green chilli, Garam Masala powder, Dhania powder, Red chilli powder, Turmeric and fry it for 2 minutes.
6. Add water. When the water is boiling , Add the Rice and Dal mixture and Hing.
7. Pressure cook till 3 to 4 whistles.
8. Mash well, Garnish with Coriander leaves and Curry leaves.
* Do you think this is yet another Rice dish? Try and you would taste a world of difference. *

1. Adding Ginger and Garlic paste.
2. Potato and Peas shall make a even Creamy Kichadi

Wednesday, April 05, 2006

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Tuesday, April 04, 2006

Poricha Kulambu

This is another variety of Sambar without any use of Tamarind. This is different from the normal Sambar as this uses Coconut.


1. Snake gourd / Chow Chow / Any Spinach 1 cup
2. Cooked Toor dal ½ cup
3. Salt to taste
4. Turmeric powder
5. Hing

For grinding:

1. Coconut 5 table spoons
2. Jeera ( Cumin seeds) ½ tsp
3. Black Pepper ¼ tsp
4. Urad dal 2 tsp
5. Dry red chillies 3
6. Rice little

Fry all the above ingredients except cumin seeds. Grind it with Coconut and Cumin seeds to a nice paste and Keep aside.


1. Mustard seeds ½ tsp
2. Fenugreek seeds little
3. Curry leave one string
4. Oil ½ tsp


1. Boil Snake gourd with Salt, Hing and Turmeric powder.
2. When it is completely cooked add the grinded paste and boil for few minutes.
3. Now add cooked dal , cook till it boils.
4. Season it and Serve hot with Cooked Rice.

* Best had with any fried vegetable like potato/yam fry and/or Roasted/Fried Papad. *