Friday, June 16, 2017

Puliodharai - Kovil Style(Temple Style Tamarind Rice)

Here I'm..finally with a new recipe. Summer has started here, we are still trying to get organized and get used to the new schedule. School's out and kids are enjoying their summer holidays playing outside and having loads of fun with their friends. 

This year has been great so far. I keep updating myself in cooking/photography/software which I'm passionate about. Also I'm trying to set some time everyday for reading too. This year, I have started reading "Ponniyin Selvan" the best Tamil historical novel and I'm in second book now.  Really, its a wonderful book which makes your travel to historical days very easy. I generally don't enjoy reading historic books but this is a different one. I really don't think there would be anyone who could not enjoy reading this book. If you have not, please give a try. You will definitely feel that your time could not be spent in a more better way. Anyways, here's the recipe that I tried for Puliodharai. We usually get the home made paste from India which is great. Thanks to Mousiamba(mom's sister) who takes the effort in preparing and packing the paste on our every visit to India. But I always wanted to try making the paste fresh and use it. And the time has come. It really turned out great and kids loved too. 


  1. Rice - 3 cups
  2. Tamarind extract - Lemon size soaked in water and extracted
  3. Coriander seeds - 2 tbsp
  4. Channa dal - 1 tbsp + 1tsp
  5. Urad dhal - 2 tsp
  6. Black pepper - 1tsp
  7. Fenugreek seeds - 1 tsp
  8. Sesame seeds - 2tsp
  9. Red chillies - 4 +2 
  10. Peanuts - 1/4 cup
  11. Turmeric powder - 1/4 tsp
  12. Curry leaves
  13. Mustard seeds - 1tsp
  14. Gingelly Oil - few tsps
  15. Salt - 1 /12 tsp(or as needed)

  1. Cook rice with 2-3 cups of water separately with salt.
  2. Heat little gingelly oil in a pan.
  3. Add Coriander seeds, 1 tbsp Channa Dal, Urad dhal, Black Pepper, Fenugreek seeds, 4 Red chillies and Sesame seeds.
  4. Fry for few mts, remove from the flame and cool it.
  5. Grind the mixture to a fine powder.
  6. Heat gingelly oil again in the pan.
  7. Add Mustard seeds, remaining Channa dal, Curry leaves and the remaining red chillies.
  8. Add the peanuts and turmeric powder and mix well. 
  9. Add 1 tsp of salt (or as needed). I added 1 tsp(2/3) of salt to rice while cooking and 1/2 tsp(1/4) to the mixture. 
  10. Pour the extracted tamarind water and boil in low flame till the raw smell is gone(for about 10 minutes)
  11. Add the powdered mixture and mix thoroughly.
  12. Remove the mixture from the flame. 
  13. Mix it with rice till it gets mixed thoroughly.
  14. Enjoy the tamarind rice with black channa/coconut chutney or simply Chips.

Note : Add more oil if you feel the rice is very dry

Tuesday, October 13, 2015

Chettinad Mushroom


  1. Mushroom - 1 cup
  2. Onion - 1 (Big, chopped)
  3. Tomatoes - 1(Big, chopped)
  4. Coriander seeds - 1 tsp
  5. Urad dal - 1 tsp
  6. Channa dal - 1 tsp
  7. Red chillies  - 1-2 (to your spice level)
  8. Black pepper - 1/2 tsp
  9. Cumin seeds - 1 tsp
  10. Seasoning 
  11.    Mustard seeds - 1/2 tsp
  12.    Cumin seeds - 1/2 tsp
  13.    Curry leaves - 1/2 tsp
  14. Salt - as needed. 


  1. Cut mushroom to 4 pieces and keep it aside. 
  2. Dry roast Channa dal, Urad dal, Coriander seeds, Cumin seeds, Red chillies and black pepper till the mixture turns light brown
  3. Grind the dry roast mixture to a fine powder 
  4. Heat oil in a pan and add cumin seeds. 
  5. Add the chopped onions, add salt for the onions to ooze out water which eases out onion cooking
  6. Add the chopped tomatoes, wait till the tomatoes are thoroughly cooked. 
  7. Add the cut mushrooms and let it cook for few mts with little water. 
  8. Add the dry roast grinded powder. You can add a half cup of water to avoid burning of raw spices. 
  9. Let the mixture be in simmer for few mts for the raw spice smell to go. 

Spicy chettinad mushroom is ready and it goes very well with Chappathi....

Cauliflower Butter Masala


  1. Cauliflower - 1 cup
  2. Cloves - 3
  3. Cinnamon - 1 inch stick
  4. cardamon - 2
  5. Coriander powder - 2 tsp 
  6. Garam Masala powder - 1/2 tsp
  7. Turmeric powder - 1/2 tsp
  8. Red chilli powder - 2 tsp
  9. Ginger garlic paste - 1 tsp
  10. Onion - 3 small onions
  11. Tomatoes - 3 tomatoes
  12. Cashew nuts - 10
  13. Cumin seeds - 1/2 tsp
  14. Salt - as needed
  15. Kasoori methi leaves - 1/2 tsp
  16. Oil - as needed
  17. Butter - 1/2 tsp


  1. Cut Cauliflower to small florets and soak in warm water with pinch of salt and turmeric powder for 5 minutes. 
  2. Heat oil in a pan. 
  3. Saute cauliflower with 1/4 tsp of turmeric, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, 1 tsp of chilli powder, 1 tsp of ginger garlic paste and salt. 
  4. Let  the cauliflower cook in a low flame for 5-10 mts. 
  5. Add little water to avoid burning the spices. 
  6. Remove the cauliflower from the flame after it gets soft and keep it aside. 
  7. Heat butter with oil in a pan and add cumin seeds, cloves, cardamon, cinnamon. 
  8. Add the onions and saute well with salt. 
  9. Add tomatoes and let the tomatoes smash well
  10. Add the remaining spices(1 tsp of coriander powder, 1 tsp of chilli powder, 1/4 tsp of turmeric powder and salt. 
  11. Close the mixture with lid and let it cook thoroughly in a low flame(for few mts)
  12. Then grind the cooked mixture with 10 cashewnuts to a fine paste. 
  13. Heat little oil in a pan and add the grinded paste. 
  14. Rub in the kasoori methi leaves for the restaurant style flavor.
  15. Add the cooked cauliflower florets and simmer down the mixture for few mts
  16. Remove the mixture from the flame as its all set to serve.. 

Serve this delicious cauliflower butter masala with rice or roti. 

Thursday, September 10, 2015

Apple Avocado juice


Green apple - 1 
Avacado - 1/2 
Banana - 1
Dates - 2


Blend all fruits in a blender till there's no chunks 

This juice is thick, rich and a very good energizer to start the day !! I swear to those who stay away from Avocado that you don't  even feel the flavor of it .:)

Wednesday, September 9, 2015

Paneer Butter Masala

My world revolves around Paneer these days as Paneer dish is the first word that my kids utter  when given a choice. So I have no choice and looking all around to get something new with Paneer all the time..But this Paneer butter masala is good for people like us to who Paneer is not the piece of cake but still would look for some rich gravy with rice/roti.

  1. Paneer - 1 cup(around 20 pieces)
  2. Onion - 1/2
  3. Big Tomatoes -  3-4
  4. Ginger - 1/4 tsp
  5. Garlic - 4 pods
  6. Cashew nuts - 10
  7. Coriander powder - 1 tsp
  8. Garam masala - 1/2 tsp
  9. Red chilli powder - 1/4 tsp
  10. Heavy cream(or Milk) - 1 tbsp
  11. Butter - 3 tbsp
  12. Kasoori Methi 
  13. Salt - as needed

  1. Heat butter with 1/2 tsp of oil in a pan and add ginger garlic 
  2. Add onions and saute with salt to bring in some moisture. 
  3. Add tomatoes and cook the mixture in low flame for 10 mts. 
  4. Add in the cashew nuts and all the spices(coriander powder, garam masala, red chilli powder)
  5. Remove the mixture from flame after few mts and keep it aside
  6. Grind the mixture in a mixer 
  7. Heat little oil in a pan,  fry paneer cubes in low flame and keep it aside
  8. Heat oil in another pan, add the grinded mixture and bring it to boil
  9. Rub in kasoori methi for the restaurant style flavor and add the heavy cream(or milk)
  10. Add paneer cubes and boil the mixture for few mts. 
  11. Remove the mixture from the flame and the delicious panner butter masala is ready to serve with Rice/Roti. 

Wednesday, September 2, 2015

Paneer Fried Rice

I have started making fried rice regularly as the school has started and kids demand on fried rice is more these days :). Its absolutely delicious and reminds me of my childhood memories . Those were the days when we look for all opportunities to have fried rice...But I didnt know its very easy to make until I tried once.

  1. Basmati rice - 2 cups
  2. Beans - 1/2 cup
  3. Carrots - 1/2 cups
  4. Green pepper - 1/2
  5. Paneer - 2 cups
  6. White Onion - 1
  7. Green onions - 2
  8. Garlic - 6-7 cloves
  9. Pepper - 1/2 tsp
  10. Soy sauce - 2- 2 1/4 tsp
  11. Red Chilli sauce - 1/2 tsp
  12. Salt - as needed
  13. Oil - 4-5  tbsp

  1. Boil basmati rice with water(ratio doesnt matter here...but if you are particular use rice: water 1:2) in a vessel for 10 mts.
  2. Add half of the salt to the boiling rice
  3. Drain the water and cool the rice in a large plate
  4. Fry paneer with little oil in low flame for few mts till it turns light golden brown
  5. Heat 3 tbsp in a pan and add garlic 
  6. When the garlic starts turning light brown, add onions and salt
  7. Then add vegetables one by one in every 5 mts(I added first beans, then carrots and then green pepper)
  8. Cook the vegetables in low flame for 5-10 mts till the raw smell is gone
  9. Add the pepper powder and mix well. 
  10. Add the paneer to the boiling mixture and saute in low flame
  11. Now its time to add our favorite soy sauce and chilli sauce which gives the chinese fried rice flavor. 
  12. Head the mixture for 2-3 mts.  Add green onions and remove it from the flame
  13. Add the mixture to the rice and mix throughly but slowly 

Paneer fried rice is ready for attack :)

Strawberry Smootie

This is a perfect drink to start the mornings. I love the color and it tastes great !!!..


  1. Strawberry - 1 cup
  2. Grapes - 1 cup
  3. Banana - 1
  4. Cherry - 1/2 cup
  5. Millk - 1 cup

Method : Blend all ingredients in the blender till you dont find any chunks.