Sunday, July 20, 2008

Blueberry Cherry muffin

  1. Cherry(fresh/dry) - 1 cup
  2. Blueberry(fresh/dry) - 1 cup
  3. All purpose flour - 2 cups
  4. Baking powder - 1 1/2 tsp
  5. Baking soda - 1/2 tsp
  6. Salt - a pinch
  7. Egg - 1
  8. White sugar - 1 cup
  9. Milk(reduced fat) - 1 cup
  10. Vanilla extract - 1 tbsp

  1. Preheat oven to 350 F
  2. Mix all the flours (all purpose, baking powder, baking soda, salt) in a bowl
  3. Mix sugar, egg and blend till the sugar dissolves completely
  4. Pour milk and vanilla essence to the egg mixture.
  5. Add the wet ingredients into flour mixture.
  6. Blend the mixture with cherries and blueberries
  7. Line the muffin pans with baking spray.
  8. Pour the mixture into the muffin pans and bake it for 30-40 mts

Monday, July 7, 2008

Tagging time !!!!

I was tagged for the first time by Maheshwari of publishtoday...Lets see how thought flows

What was I doing ten years ago?
Enjoying the colorful college life after the hectic and pressurized 12th grade..

What are five things on my to-do list for today ?
1. Play with our little one after reaching home
2. Grocery shopping for the week which was missed on last weekend because of friends visit for looooong weekend
3. Try an easy and simple recipe to keep the flow
4. Search out for birthday party venues
5. Fitness center

What are five snacks that I enjoy
samosa, cookies, fruits, shakes.....oh noooo wish to lose weight...junk snacks are at distance for temptation please........ha ha ha..

What things would I do if I were a billionaire?
donate a percentage for sure

Jobs I have had:
IT Professional

Hope it is complete .....

Sunday, June 22, 2008

Creamy Berry smoothie

Nowadays, we are in the downside on adding new recipes to this blog as other works are standing on top of the 'todo' list. Though we are slow in experimenting new ones, we dont want to keep it stale. We will try with some easy going recipes till we get back in good form. Here's one among those which takes only 5-10 mts of your time but it adds value to your healthy diet in a very big way.

Strawberries and Raspberries are good source of Vitamin C and act as antioxidant. Raspberries stands in the top list of highest fiber content fruits which has 20% of fiber per total weight.

  1. Strawberry - 1 cup
  2. Raspberry - 1 cup
  3. Plain yogurt- 1/2 cup
  4. Milk - 2 cup
  1. In a blender, combine milk, strawberry, raspberry with plain yogurt
  2. Cover and process for 20 seconds or until smooth
  3. Pour into chilled glasses
  4. Crushed ice can be added if you are looking for a chilled drink and yogurt can be replaced with vanilla icecream, if its a party day :)
Serves good for 2 persons

Saturday, June 21, 2008

Summer Morning Smoothie

If you are in 'no cranberry please' people list, you can try out this combination. It tastes so good with strawberry and banana flavor and gives the highest beneficial nutrients. Start your day with this energetic drink and keep moving.

Cranberries reduce Urinary tract infections.

  1. Low fat vanilla yogurt - 1
  2. Strawberry - 1 cup
  3. Banana - 1
  4. Cranberry juice - 1/2 cup
Cut strawberry and banana and blend with low fat vanilla and cranberry juice in a mixture

Serves for 2 persons

Monday, June 16, 2008

Strawberry Banana Summer blast

Strawberry shake is a perfect drink for this hot summer and the combination with banana boosts our energy levels up and keep us more active. Its an easy to prepare drink which can be made on the go for your rocking summer days.

Strawberries are the most powerful antioxidants. It may help you fight cancer, heart and brain diseases. Rice source of Vitamin C and dietary fiber. Whereas banana in other hand is the best source of Potassium, maintains blood pressure and reduce ulcer.

  1. Strawberry - 1 cup
  2. Banana - 1
  3. Low fat/fat free milk - 2 cups
  4. Sugar - 1/2 cup(follow your sweet craving)
  5. Vanilla essence - 1 tsp(optional)

  1. Cut strawberrys and bananans.
  2. Mix strawberry, banana, sugar, vanilla essence along with milk in a blender.
  3. Add crushed ice if you wish.

Drink up and bring back your energy levels up this morning...

Wednesday, June 4, 2008

Vegetable Kuruma

One of the South Indian favorite dish is Parota and Kuruma..Parota and Kuruma is the deadly combination which can never be beaten by any other means. In Chennai restaurants(from Saravana Bhavan to road side hotels), this will be the most demanding and consuming dish for dinner. Coconut milk mixed with oil and spices gives this great flavor and aroma...We have this as a 'must' order whenever we go out during weekends in Chennai...As I keep writing, it reminds me the fresh and everlasting memories of our weekend fun in Chennai...What else can be best other than spending the evening time in beach by watching the sun set in the sea which is mind relaxing and ending the weekend memory with our favorite dish, of course parota with kurma in a beach side restaurant.


  1. Onion - 1
  2. Tomato - 1
  3. Vegetables
    1. Beans - 1/4 cup
    2. carrot - 1/2
    3. cauliflower - 1/4 cup
    4. peas - 1/4 cup
  4. green chillies - 3-4
  5. Red bell pepper - 1/4
  6. red chilli powder- 1/2 tbsp
  7. Turmeric powder - 1/4 tbsp
  8. Coriander powder - 1 tbsp
  9. Garam masala powder - 1/2 tbsp
  10. Coconut milk - 1/4 cup
  11. Poppy seeds - 1 tbsp
  12. Fennel seeds - 1 tbsp
  13. Ginger - 1/2 ""
  14. Garlic - 3-4 pods
  15. Coconut - 2 tbsp(grated)
  16. Oil - 4 tbsp
  17. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
  18. Coriander leaves - to garnish
  1. Grind poppy seeds, Fennel seeds, Coconut, Green chillies, Ginger and garlic in a mixer
  2. Microwave the vegetables for 3 mts with water sprinkled on top for faster cooking
  3. Heat oil in a pan and add seasoning items
  4. Add green chillies and bell peppers and fry till the raw color changes
  5. Add onions and salt to help onions for producing the glaze finish.
  6. Add turmeric powder, chilli powder, garam masala powder and coriander powder to the boiling mixture and mix it well
  7. Soon after, add the microwaved vegetables, coconut milk and water
  8. Add the grinded mixture and boil 5-10 mts for the mixture to blend
  9. Garnish with coriander leaves
Relax your hectic weekday with this tasty dinner recipe

Friday, May 30, 2008

Vegetable pakoda

Its Friday and summer has arrived in East coast(atlast) and sun is showering his grace finally ...Fridays are always celebration time as the weekend starts(though it requires a lot of planning and prepation of next week) and mind refreshing. Enjoy the mind blowing freshness with yummy and spicy vegetable pakoda

No of persons - 3
  1. Beans - 1/4 cup
  2. Carrot - 1/2
  3. Red pepper - 1/4
  4. Egg plant - 1
  5. Onion - 1/2
  6. Lettuce - 1/2 cup
  7. Gram flour - 1 cup
  8. Rice flour - 1/2 cup
  9. Pepper - 1 tbsp
  10. Salt - as needed
  1. Fry all vegetables with oil in medium flame till it is cooked fully
  2. Mix gram flour, rice flour, salt and pepper
  3. Stir the cooked vegetables into the flour mix and sprinkle water for the mixture to hold
  4. Make small balls of the vegetable mixture with hand
  5. Fry oil in a pan and fry the veggie balls in a very medium flame for the inner ball mixture to get fried thorougly
Frying in medium flame is very important for frying the dal mixture

Monday, May 26, 2008

Banana Almond Raisin Bread

Banana is the most widely consumed fruit in the world and its grown in 107 countries. It can also be called as festive and divine fruit in India as it can be seen in all Indian festivals and gatherings. It is the most common fruit in all Indian poojas and served as 'prashadam'(gods offering). Its an Indian tradition that bananas will be offered to guests because of its divine nature). Its the last day of memorial day long weekend and its time to wave bye-bye to our friends and relatives. As an Indian tradition, we want to sweeten the day with banana taste. It came out very well and the long weekend ended up with good memories.

  1. Self raising flour - 1 1/2 cup
  2. Baking soda - 1/2 tsp
  3. Almond - 4 tbsp
  4. Raisin - 4 tbsp
  5. Banana - 2(large)
  6. Egg - 1(whole)
  7. Brown sugar - 1 cup
  8. Butter (unsalted) - 4 tbsp
  9. Milk - 2 tbsp
  10. Poppy seeds - 1 tbsp(optional)

  1. Preheat oven to 350F
  2. Mix self raising flour, baking soda, almond and raisins in a bowl
  3. Mash banana and liquefy with milk
  4. Beat eggs with sugar thoroughly for 2-3 mts till the mixture becomes plump and blend it with butter
  5. Pour the wet ingredients and banana to the flour mixture and blend till it mixes well
  6. Gently sift the poppy seeds
  7. Coat liberally the 9x9 inch cake pan with baking spray
  8. Pour the mixture on the cake pan and bake first for 40 mts
  9. Once it is over, again bake for 10-12 mts to get firm and crispy texture.

Serve it with tea and get a good applause for introducing a yummy banana recipe

Sunday, May 25, 2008

Choclate Muffin

Almost all kids are fond of choclates and choclate flavor and also adults. Since this weekend is the memorial day weekend and we have choclate loving guests, we have to try out this choclate recipe leaving behind low calories and fat for a while. This yummy recipe would be all time favorite for the people who enjoy the divine flavor of choclate with cocoa and sweetness together. Once in while you can treat yourself with these recipes. Here you gooooooooooooo

No of muffins : 5
  1. Self raising flour - 1 1/2 cup
  2. Choclate syrup - 3 tbsp
  3. baking soda - 1/2 tsp
  4. Sugar - 1/2 cup
  5. Whole Egg - 1
  6. Oil - 2 tbsp
  7. Milk(low fat) - 4 tbsp

  1. Preheat oven to 350F
  2. Mix all dry ingredients(flour, baking soda, sugar) in a bowl
  3. Whisk the egg with sugar and milk for 2 mts with no lumps.. Blend till the mixture becomes fluffy and it raises 2-3 times of quantity.
  4. Blend the mixture to the dry flour ingredient
  5. Grease muffin pans with baking spray and fill 3/4 of the cup leaving space for the muffin to raise
  6. Bake for 18-20 mts and cool in the rack for 15 mts

Enjoy the real yummy taste of choclate in muffin

Oat Blueberry Muffins

Maintaining health is very essential to live a longer life and amount of calories intake form the base for the balanced life. Wherever you search, may be internet or physician advice, the one and only mantra to lose weight is the amount of calories consumed daily should be less than the calories burnt. Modern world has introduced laziness and made our life easy. With new inventions, daily activities are substantially reduced which gives us an option to work on low fat calorie food. But that doesnt mean we have to trade our taste to health. Heres a low fat calorie food with no egg yolks or butter..and with a main cholesterol reducing ingredient, Oats...This eggless version still tastes great and enjoy this delicious reccipe with no guilt

Ingredients No of Muffins - 5
  1. Self raising flour - 3/4 cup
  2. Oats - 1 1/4 cup
  3. baking soda - 1/2 tsp
  4. Eggs - 2 (white)
  5. Oil - 4 tbsp(1/3 cup)
  6. Milk(Low fat ) - 1/2 cup
  7. Sugar - 1/2 cup
  8. Blueberries - 1/2 cup

  1. Preheat oven to 350F
  2. Mix all dry ingredients(flour, oats, baking soda) and sugar in a bowl
  3. Whisk the egg whites with oil and milk for 2 mts. You can also use the egg whites which is available in all retail stores like Walmart, Jewel if you dont want to waste the whole egg yolk
  4. Blend the wet ingredients to the dry flour mixture and make it a batter. Do NOT over mix the batter which would make the muffins/cake dry
  5. Gently sift the blueberries into the mixture
  6. Grease muffin pan and fill 3/4 cup(make space for muffins to become fluffy
  7. Bake for 18-20 mts

Start your weekend with these lowfat blueberry muffins and enjoy the weekend.

1. Grease the mufin pan liberally with baking spray.
2. Baking soda is the main ingredient for fluffiness
3. Over mixing batter will lead to dryness.

Friday, May 16, 2008

Pears Cranberry Cake

This is the first and foremost baking recipe which has got a applause and we really loved its taste. Though we have been trying different types of baking recipes, nothing came out so good (huh, now you know the reason why there are no new much updates here) . the main reason is because we are not buttery/cheesy people who can even starve instead of having the raw cheese. Most of the baking recipes have butter as ingredient and it calls for 1/2 cup or 1 stick of butter...and our hands never pull more than a spoon of butter which results in negative experience...But we love to have cakes and cookies without thinking about cups of butter and sugar ingredients...:))))..But this is exceptional as it doesnt contain any butter and of course low fat and healthy.

But we will keep trying baking recipes and try to get the best out of it..We have tried almost 10-15 baking recipes and this is the best among them and it tasted very good and healthy posting this recipe to spread the goodness and healthiness

  1. Pears - 1 (cut into small chunks)
  2. Self raising flour - 3/4 cup
  3. Wheat flour - 1/4 cup
  4. Brown sugar - 1/2 cup
  5. Baking soda - 1/4 tsp
  6. Egg - 1(whites or whole depending on your preference)
  7. Vanilla essence -1 tbsp
  8. Olive oil - 1 1/2 tbsp
  9. Cranberry - 1/4 cup(to sprinkle)
  10. Yogurt - 1/2 cup

  1. Preheat oven to 350F and coat the cake pan with butter spray
  2. Mix self raising flour and wheat flour in a bowl
  3. Whisk brown sugar, olive oil, egg whites and baking soda...
  4. Add yogurt and vanilla essence and stir well.
  5. Stir the pears to the sugary mixture
  6. Pour it to the flour mixture and beat till it blends well (blend till it gets desired consistency).
  7. Spread the mixture in cake pan and sprinkle with cranberries(almonds, pista can be added as a subsititute).
  8. Bake for 30 mts and cool in the oven rack for 10-15 mts
  9. Enjoy the peary taste in cake...

Monday, April 28, 2008

Rice Platters

You can show your creativity with the vegetables you have or according to your taste in snacks also. This can be the weekend recipe when you have some left over rice prepared for lunch. You can prepare this tasty and cruncy snack with the rice and feel proud of not wasting the food.

No of persons - 3

  1. Rice - 2 cups
  2. Butter milk - 1 cup
  3. Onion - 1(chopped)
  4. Potato - 1(chopped)
  5. Jalepeno - 2 (chopped)
  6. Methi leaves - 1 cup(chopped)
  7. Turmeric powder - 1 tbsp
  8. Pepper powder - 1 tbsp
  9. Chilli powder -1 tbsp
  10. Coriander leaves - 1/2 cup
  11. Besan flour - 1 cup
  12. Salt - as needed
  13. Oil - for frying

  1. Mix rice with butter milk and keep aside
  2. Mix onion, potato, jalapeno, coriander and methi leaves and add it to the rice mixture
  3. Add turmeric powder, chilli powder and salt to it.
  4. Add besan flour slowly to the mixture till it loses the watery nature and gets hard to make balls.
  5. Make small balls and fry it in oil.
  6. Fry it in medium flame till it turns golden brown.
  7. Remove it from the flame and keep it in tissue paper to reduce the excess oil

Frying tips : Mixture should hold well and be dry. Medium the flame for frying even on both sides(outside and inside)

Beet Carrot & Peas Fry

Those who are craving for healthy recipes can try out this recipe and enjoy the healthy flavor and the benefits. If you are not a beetroot lover because of its sweetness nature, this recipe would satisfy you with spicy taste and guarantees your health too. It has good source of Vitamin A, C and dietary fiber.

No of people - 4
  1. Beetroot - 1 (chopped)
  2. Carrot - 2, big one(chopped)
  3. Peas - 1 cup
  4. Onion - 1 small(chopped)
  5. Tomatoes - 1(chopped).
  6. Garam Masala powder - 1 tbsp
  7. Pepper powder/chilli powder - 1 tbsp
  8. Lemon juice - 1 tbsp
  9. Seasoning items
  10. Mustard seeds - 1/2 tbsp
  11. Cumin seeds - 1/2 tbsp
  12. Curry leaves - 6-8
  13. Water - 1/2 cup
  14. Salt - as needed
  1. Chop or grate all vegetables carrot, peas and beat
  2. Heat oil in a pan and add seasoning items
  3. Add the chopped onions and fry till it shines
  4. Add salt and mix well.
  5. Add the chopped tomatoes and saute for few mts
  6. Mix the grated vegetables and boil it in a medium flame, covering with a lid
  7. Pour water to the vegetables for ease cooking
  8. When the vegetables are completely cooked, add pepper powder and garam masala powder
  9. Mix the powder thoroughly and boil for few mts to get rid of the raw smell
Serve hot with rice.

Saturday, April 19, 2008

Ladies finger fry

Ladies finger is a youthful vegetable as almost all kids and youth like this vegetable and they enjoy in having this vegetable in any kind...(not sure if its because our elders words that having ladies finger would improve analytical and mathematical skills). We really dont know why both are related but it got registered during our school days. Ladies finger fry is a very common side dish in South Indian bachelor homes in which you mix salt and chilli powder with ladies finger and fry ...and it goes well with Rasam...aha....that is the perfect combination and nothing can beat that taste...Ok..this recipe is to those finger lovers with change in ingredients. Believe who doesnt prefer Ladies finger(who happened to be a Maths Professor) liked this dish and now you must be thinking of giving a try...


No of persons : 3
  1. Ladies finger - 1 box.
  2. Bread crumbs - 3 tbsp
  3. Onion - 1(chopped)
  4. Garlic - 4 -5 pods(chopped)
  5. Turmeric powder - 1/4 tbsp
  6. Cumin powder - 1 tbsp
  7. Coriander powder - 1 tbsp
  8. Pepper powder - 1 tsp
  9. Oil - 4 tbsp
  10. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/2 tsp
  11. Garnish - Coriander leaves
  12. Lime juice - 1 tbsp
  13. Salt - as needed
  14. Sugar - 1 tsp
  1. Clean ladies finger in water, cut into pieces and wipe dry with a paper.
  2. Microwave for 5 mts(sprinkling with water) before frying in pan to reduce the preparation time. Heat oil in frying pan and add okra to it.
  3. Add salt to the ladies finger to get the taste
  4. Add bread crumbs to coat the okra, fry till it is not burnt and remove it from the flame
  5. Heat oil in pan and add seasoning items.
  6. Add the chopped garlic and chopped onions.
  7. When the onions turns glazy, add okra and mix it well.
  8. Flavor with salt and sugar and fry in medium flame till it is completely cooked.
  9. Add the turmeric, cumin, coriander and pepper powders to the mixture and fry for sometime.
  10. Sprinkle lemon juice and garnish with coriander leaves.
Serve this spicy dish with Rice/rotis....go wild....

Banana Waffle

Banana is the most favorite fruit of all ages from kids to grand parents. Many of the people start their day with banana as it gives instant energy which is very much required to keep the day more active and fresh and many take banana before bed as its most easily digestible. Morning or evening, you can have whenever you want but watch for the quantity as it has high fat content. But its worth adding this fruit in our healthy menu as its nutritious value are more. Best example to remember, tennis players do have bananas in break time as it gives instant energy

No of persons - 2
  1. Waffle maker
  2. Self raising flour - 2 cups
  3. Egg - 1
  4. Butter - 1/2 cup(unsalted, softened)
  5. Sugar - 1/4-1/2 cup(remember banana also sweetens waffle...add less if you dont have sweet preference)
  6. Milk - 2 cups
  7. Vanilla essence - 2 tbsp
  8. Banana - 1 (mashed)
  1. Sift butter, Sugar and milk in a bowl well.
  2. Add flour slowly to the mixture till it blends well
  3. Separate egg yolk from whites and whip yolk well. Add the vanilla essence and yolk to the mixture, blend it with hand(or blender) till it gets required consistency.
  4. Add the mashed bananas and egg whites till the soft spikes pop out.
  5. Put it waffle maker and wait for your yummy waffle to get ready

Thursday, April 17, 2008

Cabbage Chutney

Cabbage is one of the most common vegetable and it would be in the grocery list of almost all south indian families. You could find that kids and teens turning away from this cabbage curries as it tastes very blunt and not flavory...But remember, you will soon start to love or (forced to eat) this cabbage because of its low fat and its a very healthy vegetable. Cabbage always reminds us the Cabbage+Carrot side dish, which is one of the default dish in almost all our family functions. Just to add a variety, we tried this chutney from Maheshwari's blog and it came out very well. Give a try and find how you can add variety to chutney dishes too.


  1. Cabbage - 1/2 cup(1/4 cabbage)
  2. Onion - 1/2 (chopped)
  3. Tomatoes - 1
  4. Turmeric powder - 1/4 tsp
  5. Asafoetida - a pinch
  6. Tamarind water - 1/4 cup
  7. Oil - 3 tsp
  8. Seasoning items
  9. Mustard seeds - 1/4 tsp
  10. Urad dal - 1/4 tsp
  11. Curry leaves - 6-8
  12. Red chillies - 4
  13. Salt - as needed
  14. Garnish - Coriander leaves
1. Heat oil in a pan and add red chillies and curry leaves
2. Add chopped onions and fry it till it looks glazed
3. Add chopped tomatoes and saute till it is fully smashed
4. Add tamarind water and turmeric powder to the mixture and mix it well.
5. Add the chopped cabbage and lit amount of water.
6. Remove the mixture from flame after its completely cooked and blend it well.
7. Season the blended mixture with mustard seeds and urad dal.

Sunday, April 13, 2008

More Kuzhambu

More kuzhambu is a easy making recipe but it tastes great for immediate consumption. Though we we are not much inspired with this dish before, we want to give a try as part of adding it to your recipe list since it is healthy and has the calcium rich ingredient ...curd.

No of persons - 4
  1. Curd - 5-6 tbsp
  2. Onion - 1/2 (chopped)
  3. Tomato - 1(chopped)
  4. Cucumber, Pineapple - (optional)
  5. To grind -
    1. Green chillies - 2
    2. Cumin seeds - 1/2 tsp
    3. Coconut - 2 tbsp
    4. Garlic - 2 pod
    5. Turmeric powder - 1/2 tsp
    6. Soaked rice - 1 tbsp(soaked for 30 mts)
    7. Soaked channa dal - 1 tbsp(soaked for 30 mts)
  6. Seasoning items
    1. Mustard seeds - 1/2 tsp
    2. Urad dal - 1/4 tsp
    3. Curry leaves - 6
  7. Garnish - Coriander leaves

Grind green chillies, cumin seeds, garlic, turmeric powder, coconut and soaked rice, dal into a coarse paste
Mix curd with required amount of water so that no lumps are formed.
Add the grinded paste to the curd mixture.
Heat oil in a pan and add seasoning items.
Add onions and tomatoes and fry till it is completely smashed.
Add cucumber to the boiling mixture and fry for few mts
Add the curd mixture and remove from the flame when it starts to boil(do NOT boil the curd mixture)
Garnish with coriander leaves.

Serves best with spicy side dishes like okra/potato fry..

Chard greens and Raddish Kootu(Curry)

We just want to try a new recipe with greens as we are bored with the usual dal recipes. Today is Tamil new years day...Ellarukum iniya puthaandu nalvaazhthukal. Starting the new year with healthy and low fat recipe.

No of persons - 4

  1. Swiss Chard - 1 bunch
  2. Moong dal - 1 cup
  3. Raddish - 5-6(chopped)
  4. Turmeric powder - 1/4 tsp
  5. Asafoetida - a pinch
  6. Oil - 3 tsp
  7. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Urad dal - 1/4 tsp
    3. Curry leaves - 6-8
  8. To grind
    1. Coconut - 2 tsp
    2. Red chillies - 4
    3. Cumin seeds - 1/2tsp
    4. Garlic - 2 pod
    5. Onion - 1/2 (chopped)
Method :

  1. Fry Moong dal in a pan and boil in cooker for 4-5 whistles(frying the dal before cooking will reduce the viscous and stickyness)
  2. Boil chard in micorwave for 3-4 mts
  3. Boil Raddish in microwave for 6 mts
  4. Grind coconut, red chillies, cumin seeds, garlic and onion into a coarse paste
  5. Heat oil in a pan and add seasoning items
  6. Add the boiled chard, raddish and boil the mixture for few mts(if the chard is not cooked fully, pressure cook for a whistle with boiled toor dal(instead of water)).
  7. Add toor dal, girinded paste and boil the mixture for 3-4 mts.
  8. Mix turmeric powder and asafoetida for flavor.
  9. Boil the mixture for few mts and serve hot with rice

Friday, April 11, 2008

Ribbon Pakoda

Its time to have fun with the family...Yes...our parents are arriving today...and we want to surprise them with new recipes. Since today is a work day, we want to keep the first recipe simple...and is the first one...

  1. Rice flour - 2 cups
  2. Besan flour(chick pea flour) - 1/2 cup
  3. Asafoetida - 1/2 tsp
  4. Red chilli powder - 2-3 tsp
  5. Butter - 1 tsp
  6. Salt - 1 tbsp(or according to your taste, but be cautious while adding salt)
  7. Water - As needed..
Thats are ready for preparing the tasty and snacky, crunchy ribbon pakoda

  1. Mix rice flour, besan flour, asafoetida and chilli powder in a bowl.
  2. Cut butter into small pieces and spread it with hand in the flour mixture.
  3. Add salt to it and start adding water slowly .
  4. Mix the flour mixture gently while adding water and make it as a dough.
  5. Put the flour mixture into muruku maker and squeeze in oil.
  6. Fry for few mts(till it becomes hard). Since you have added chilli powder, you will not know if its fried fully. It will take a while only for the first time but you can be sure to remove it in 1-2 mts in the subsequent frying..
  7. Drain the extra oil in the tissue paper and store it in airtight container...

Tip - If the dough is easy to pass thru the maker (ie) very soft but not watery dont have to break the pakoda after its fried..Instead it will automatically break while you squeeze it in oil

Saturday, April 5, 2008

Arusuvai Dal

This recipe goes perfect with its name and taste. This is the most low fat, healthy andeproteinous recipe as it has all types of dal. We added 6 types of lentiles and you can try adding more or less depending on the varieties you have or according to your taste. You can understand now why this is called 'Arusuvai'(Aaru means '6' and Arusuvai stands for delicious flavor). Dont want to divert your mind in adding stories and no more words to explain its delicious flavor. Try it out and experience the meaning of 'delicious' ...Really this is 'the recipe' which satisfied almost ALL age groups, from grandparents to kids. Lets start right away

  1. Toor dal - 3/4 cup
  2. Moong dal - 3/4 cup
  3. Red lentils - 1/2 cup
  4. Channa dal - 1/2 cup
  5. Urad dal - 1/2 cup
  6. Lentils - 1/2 cup
  7. Onion - 1 (chopped)
  8. Tomato - 1(chopped)
  9. Green chillies - 2 big(chopped)
  10. Garlic - 6(chopped)
  11. Turmeric powder - 2 tsp
  12. Pepper powder - 2 tsp
  13. Garam masala powder - 2 tsp
  14. Seasoning items
  15. Oil - 4 tsp
  16. Cumin seeds - 1/2 tsp
  17. Curry leaves - 4-6
  18. Garnish - Coriander leaves
  19. Salt - as needed
  20. Water - as needed
  1. Boil all dals in pressure cooker for 5-6 whistles(or till the dal mixture is completely cooked).
  2. Blend the cooked dal mixture in a blender with water till it becomes smooth puree.
  3. Blend 1/2 coriander, 1/2 garlic, 1/2 green chillies, salt and water in a mixer
  4. Heat oil in a pan and add seasoning items
  5. Add the remaining garlic pods, green chillies and fry for few mts
  6. Add the grinded cilantro mixture
  7. Add the chopped onions and saute till onions glaze at you
  8. Flavor with salt and turmeric powder
  9. Add the chopped tomatoes and fry it till the tomatoes becomes puree.
  10. Pepper the mixture and then add garam masala.
  11. Boil the mixture for 5-10 mts and then add the grinded dal.
  12. Cook for 10 mts and garnish with coriander leaves..

Serve hot with jeera rice, chappati or any kind of food..(it goes well with ALL types of food...when your main dish is not so promising, you can very well rely on this dish to make it party time)..

Friday, March 28, 2008

Sambhar (Restaurant Style)

Its been long since we have tried some new recipes(held up with some release work). So we want to restart again with a simple recipe but a flavored one like sambhar but with a little difference. Its Friday today and the night never ends.. and its restaurant mood. Instead of spending time in getting ready and going out with baby, we just tried this simple hotel sambhar recipe.

No of people 3
  1. Toor dal - 3/4 cup
  2. Vegetables -
    1. Raddish - 5-6
    2. Drumstick - 4-5
    3. Carrot - 5-6
    4. Brinjal - 1
  3. Tamarind water - 1/2 cup
  4. Grinded paste
    1. Cumin seeds - 1/2 tsp
    2. Coriander powder - 3/4 tsp
    3. Ginger - 1 inch
    4. Garlic - 4-5

  5. Onion - 1(chopped)
  6. Tomatoes - 2(chopped)
  7. Turmeric powder - 1/4 tsp
  8. Asafoetida - a pinch
  9. Seasoning items
    1. Oil - 2 tbsp
    2. Mustard seeds - 1/4 tsp
    3. Urad dal - 1/4 tsp
    4. Curry leaves - 5-6
    5. Red chillies - 3-4
  10. Salt - as needed
  11. Water - as needed
  12. Garnish - Coriander leaves
  1. Boil Toor dal in a pressure cooker with turmeric powder for 3 whistles and keep it aside
  2. Boil all vegetables in cooker for 1 whistle
  3. Grind ginger, garlic, cumin seeds, coriander powder into a fine paste
  4. Add tamarind water, grinded paste, to the boiled vegetables
  5. Add salt and water and allow it to boil for few mts till the raw smell is gone
  6. Add the boiled toor dal and boil for 5-10 mts
  7. Heat oil in a pan and add seasoning items
  8. When it splutters, add onions and fry till it turns golden brown
  9. Add the chopped tomatoes and fry it is completely cooked
  10. Add the toor dal mixture and boil for few mts
  11. Garnish with coriander leaves.

Thursday, March 13, 2008

Rice Murukku

Thought preparing muruku would be difficult and takes much time. But to the wonder, it was so easy and simple. During festival times, when we hear from friends about their muruku and other sweets preparation at home, we used to think how on earth these guys are having this much time to prepare murkku and now we found that to be very simple and can be prepared in an hour or so.

  1. Muruku maker
  2. Rice flour - 4 cups
  3. Urad flour - 1 cup
  4. Sesame seeds - 2 tsp
  5. Cumin seeds - 2 tsp
  6. Butter - 1 tsp
  7. Salt - to taste(2 - 21/2 tsp of iodised salt should be fine, I cautious in adding salt..because it cant be added later and it can spoil the entire effort, if added more).
  8. Water - as needed
  9. Oil - To fry

  1. Mix rice, urad flour, sesame seeds, cumin seeds, butter and salt.
  2. Add water to the mixture slowly and make it as a dough(neither too soft/watery nor too dry).
  3. Put the dough in the muruku maker
  4. Heat oil in a pan and squeeze the muruku in the oil in a twisted shape(as much as you can)
Note: if you are afraid of squeezing directly into oil, reduce it to a medium flame and try it out..Oil will not pop can give a bold try...

Saturday, March 8, 2008

Vegetable Manchurian(Gravy)

Indo-chinese recipes have their own fans for its ingredients and flavor. May be, the soy sauce and vinegar flavor binds the people together. We remember the days when we got introduced to indo-chinese recipes in chennai, Fried rice/Gobi/Veg Manchurian would be in our order by default. Today our little one is completing 7 months and we wanted to prepare something favorite, special, new and make this as a special day. Though he cant have these foods, we enjoyed having this favorite dish in the name of him :))

No of persons - 3

  1. Vegetables
    1. Carrot - 1/2 cup(finely chopped/grated)
    2. French beans - 1/4 cup (finely chopped/grated)
    3. Cauliflower - 1/2 cup(finely chopped/grated)
    4. Lettuce - 1/2 cup(finely chopped/grated)
  2. Red/green bell pepper - 1/4 cup(chopped)
  3. Egg - 1(beaten)
  4. Maida - 1/3 cup
  5. Corn flour - 3 large tbsp
  6. Green chillies - 3-4
  7. Ginger - 2 tsp(finely chopped)
  8. Garlic - 7-8(finely chopped)
  9. Soy sauce - 2 tbsp(large)
  10. Vinegar - 2 tbsp(large)
  11. Garnish - Spring onions
  12. Salt - to taste
  13. Sugar - 1 tsp
Veg balls
  1. Mix all vegetables, beaten egg, maida, spring onions(white part), 1 1/2 tbsp corn flour, salt(remember that gravy is also salted and add accordingly) till everything blends well
  2. Make small balls and keep it aside
  3. Heat oil in a large handi and put 4-5 vegetable balls at a time by making sure that they dont stick to the sides of the pan
  4. Deep fry vegetable balls in the medium flame till it turns golden brown
  5. Remove the balls from the flame and drain the excess oil in the tissue paper.


  1. Heat oil in a pan and add grated green chillies, ginger, garlic
  2. Add soy sauce to the mixture and allow it to boil for 1-2 mts
  3. In the mean time, dissolve 1 1/2 tsp of corn flour in water and pour it to the boiling mixture
  4. Add salt, sugar, pepper powder and mix it well.
  5. Add 4-5 cups of water and allow it to boil for few mts
  6. When the mixture starts thickening, add vinegar and spring onions to it
  7. Allow it to boil till it becomes reasonably thicken
  8. Add the vegetable balls and boil the whole mixture for a min
  9. Remove it from the flame and serve hot with Fried rice

Egg Parota

In the modern world, cooking has become simpler with modern gadgets and people would love to spend less time in the kitchen and enjoy their free time with family. It has become hard to think of a day without using modern gadgets like microwave, oven etc. But still people are in search of more simpler and delicious dishes to save their precious time for family and friends. This is one among 'easy-to-prepare' recipes without any modern gadgets but still easy to prepare. When your mouth is lingering for some egg flavor recipe and still want to be simple, this recipe could stand first

No of persons - 2

  1. Indian Frozen Parota - 4
  2. Egg - 3
  3. Big Onion - 1 (chopped)
  4. Green chillies - 3-4
  5. Red bell pepper - 1/2
  6. Pepper powder - 1/2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Oil - 5 tsp
  9. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
    3. Curry leaves - 5-6
  10. Salt - to taste
  1. Thaw frozen parota in microwave for 1 min(or till it becomes soft)
  2. Split into small pieces and keep it aside
  3. Blend the egg in hand mixer, add pepper powder and keep it aside
  4. Heat oil in a pan and add seasoning items
  5. When it splutters, add green chillies and red bell pepper
  6. When it is completely cooked, add the chopped onions
  7. Add turmeric powder, salt and wait till the onion turns brown
  8. Add the thawed parota and stir the mixture well
  9. Pour the beaten egg over the mixture and stir till parota and egg blends well.
  10. Boil for few mts and remove it from the flame.

Wednesday, March 5, 2008

Vegetable Pulav

Today we were in mood of preparing a regular recipe but with some difference. So we used only fresh vegetables for pulav and added cucumber, jalepeno, red bell pepper as new ingredients.

No of persons : 4

  1. Basmati Rice - 4 cups
  2. Onion - 1 - 1 1/2(chopped)
  3. Jalepeno - 1 (chopped)
  4. Red bell pepper - 1/2 (chopped)
  5. Ginger - 1/4 tsp
  6. Garlic - 3-4
  7. Coriander powder - 1/2 tsp
  8. Pepper powder - 1/2 tsp
  9. Turmeric powder - 1/2 tsp
  10. Asafoetida - a pinch
  11. Cashewnut - 4-5(optional)
  12. Vegetables
    1. Carrot - 1/2 cup
    2. Beans - 1/2 cup
    3. Corn - 1/2 cup
    4. Cucumber - 2-3(small)
    5. Peas - 1/2 cup
  13. Oil - 3 tsp
  14. Seasoning items
  15. Mustard seeds - 1/4 tsp
    1. Cumin seeds - 1/4 tsp
    2. Cardamom - 2-3 (or) pinch of powder is also enough
    3. Bay leaf - 2
  16. Garnish -
    1. Coriander leaves - 1/4 cup
    2. Mint - 1/4 cup
  17. Salt - as needed
  1. Soak basmati rice in water
  2. Grind ginger, garlic, coriander powder, pepper powder into a paste
  3. Heat oil in a pan and add seasoning items, cashewnut
  4. When it is ready, add chopped onions and saute for few mts
  5. Add turmeric powder and salt to the frying mixture and saute till onion is fried.
  6. Add all vegetables and stir it well( we microwaved corn for 5 mts and peas for 1 min before adding)
  7. Add the grinded paste and boil for few mts
  8. Add the basmati rice to the mixture and stir it well
  9. After a few mts, add 6 cups of water(almost 1(rice):2(water) ratio)
  10. Add coriander and mint leaves and cook the mixture for 12-14 mts
Serve hot when ready

Tuesday, March 4, 2008


Actually we are not expert in preparing chappathis and not always satisfied with home made chappthis. But (always a but when you keep trying ), this latcha was good though this was our first try. We got this recipe from Maheswari's blog and the picture looked attractive. so wanted to give a try. The recipe is simple(same as chappathi), but layering has to be done.

No of people : 3
  1. Wheat flour - 6 cups
  2. Water - as needed
  3. Oil - as needed
  4. Salt - to taste

  1. Mix wheat flour with salt and add water little by little till it becomes a dough
  2. Cover it with wet tissue and keep it aside for 5-10 mts
  3. Take a small ball size dough and roll out like chappathi
  4. Spread oil on the top and fold it to half size
  5. Continue rolling, spreading, folding for 3-4 times until you get a desired no of folds and size
  6. Put it tawa and boil for 3-4 mts like chappathi

We bet this will be very soft and come to your mind when you are craving for some good and healthy food option

Friday, February 29, 2008

Araithu Vita Sambhar

Sambhar is very popular in India especially in southern part. Sambhar will come along with most of the food orders in south indian restaurant. Sambhar and chutney get along very well and tastes really really good. Its difficult to locate a person who is not fond of it...Just to try a different recipe of sambhar, we just tried 'Araithu Vitta Sambhar' which came out very well with its spicy flavor

No of persons : 3
  1. Toor dal - 1 cup
  2. Sambhar powder - 1 tsp
  3. Small Onions - 6-8
  4. Tomatoes - 1 (chopped)
  5. Turmeric powder - 1/4 tsp
  6. Asafoetida - a pinch
  7. To grind
    1. Coriander seeds - 1 tsp
    2. Red chillies - 2-3(If you dont want to be soo hot, you can just have 2 chillies since all the powders added will itself add hot and spice to it.
  8. Channa dal - 2 tsp
  9. Coconut - 2 tsp
  10. Oil - 3 tsp
  11. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
    3. Urad dal - 1/4 tsp
    4. Curry leaves - 6-8
  12. Garnish - Coriander leaves
  13. Salt - To taste
  14. Veggies like beans, carrots, cauliflower can also be added according to your taste buds and wish.
  1. Grind Channa dal, Coriander powder, Coconut, Red chillies into a paste
  2. Heat oil in a pan and add seasoning items
  3. When it splutters, add onions and salt(Small onions are the best fit for sambhar)
  4. When it turns brown, add tomatoes and saute for few mts
  5. Add the vegetables and stir it well(Vegetables can be cooked in microwave for 2 mts prior to adding it to the mixture)
  6. Add the boiled toor dal, sambhar powder and pour tamarind water.
  7. Allow it to boil for 10-15 mts till the tamarind taste is extracted
  8. Add the grinded paste and mix it well.
  9. Remove it from flame after 10 mts
  10. Garnish with coriander leaves

Sunday, February 24, 2008

Chow Chow kootu

Here is the side dish recipe which is not too hard to prepare. This is one of mom's recipe ....and of course, as you know, it gives you the feel of being home and tasting mom's food..

No of persons : 3
  1. Channa dal - 1 cup
  2. Chow chow - 1
  3. Onion - 1(chopped)
  4. Tomato - 1(chopped)
  5. Turmeric powder - 1/4 tsp
  6. Asafoetida - pinch
  7. Coconut - 2 tsp
  8. Cumin seeds - 1/4 tsp
  9. Curry leaves - 6-8
  10. Coriander leaves - 1/4 cup
  11. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Urad dal - 1/4 tsp
    3. Curry leaves - 4-6
  12. Salt - to taste
  1. Boil channa dal and chow chow in a cooker for 3 whistles
  2. Grind cumin seeds, coconut, curry leaves and coriander leaves into a fine paste
  3. Heat oil in a pan and add seasoning items
  4. Add onion and saute till it turns brown.
  5. Add chopped tomatoes to the mixture and fry till it is completely smashed
  6. Add the boiled chow chow and channa dal mixture.
  7. Mix the grinded mixture and boil it for 5-10 mts.

Chow Chow is ready to serve with rice

Wednesday, February 20, 2008

Mushroom Biriyani

Mushroom biriyani will be mouth watering and tasty for the first time eaters especially because of the aroma and the pepper added mushroom..After a while, you will not turn to this recipe as it would be too spicy and masala flavor..So this holds good for 'once in a while' recipe or may be when friends are around.

No of persons - 4
  1. Basmati rice - 4 cups(soaked in water for 30 mts)
  2. Mushroom - 16 ounces
  3. Onion - 2(chopped)
  4. Tomato - 1-1/2(chopped)
  5. Green Chillies - 4-5
  6. Ginger - 1/2 tsp(chopped)
  7. Garlic - 1/2 tsp(chopped)
  8. Pepper powder - 1 tsp
  9. Coriander powder - 1/2 tsp
  10. Turmeric powderr - 1/4 tsp
  11. Soy sauce - 1 tsp(optional)
  12. Oil - 5 tsp
  13. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
    3. Bay leaves - 2-3
    4. Cloves, Cardomom - 2-3
  14. Garnish -
    1. Corianderr leaves,
    2. Spring Onions,
    3. Mint leaves(optional)
  15. Salt - To taste
  1. Soak basmati rice in water for about 30 mts Cut mushrooms into large pieces and keep it aside(Or it can be soaked in water to keep it fresh)
  2. Grind ginger, garlic, pepper powder, coriander powder, green chillies into a fine paste
  3. Heat oil in a pan and add seasoning items
  4. Add onions, turmeric powder and saute well with salt.
  5. Add the grinded paste and stir it well.
  6. When the onion turns golden brown, add tomatoes and fry till it is fully smashed.
  7. Add cut mushrooms and cook it for around 15 mts.
  8. Add the garnishing items and mix it well.
  9. Mix it with rice and boil ricee with 6 cups of water(as the mixture has some water in it, it is better to add less water to rice. Otherwise, basmati rice will be smashed...)
Raita is a best companion for this biriyani...Enjoy...

Monday, February 18, 2008

Caulflower Curry

This is a simple and tasty recipe with simple ingredients and serves as a good side dish when we have only cauliflower at home and no other veggies.

No of persons : 3

  1. Cauliflower - 1
  2. Pepper powder - 1 tsp
  3. Chilli powder - 1 tsp
  4. Cumin powder - 1 tsp
  5. Turmeric powder - 1 tsp
  6. Salt - 1 tsp(Or to taste)
  7. Asafoetida - pinch
  8. Oil - 4 tsp
  9. Seasonal items
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
    3. Curry leaves - 4-6
  1. Mix cauliflower with pepper, chilli, turmeric powder, salt, asafoetida and keep it aside.
  2. Heat oil in a pan and add seasonal items
  3. When it splutters, add the cauliflower mixture
  4. Fry it till the cauliflower is cooked completely.

Serve hot with rice..

Panini without Cheese

Today is the last day of Presidents day looooooong weekend and we have to get things ready for the next week and it is going to be really hectic with laundry, grocery shopping etc....It doesnt matter how many day of leave you have, all the weekend todo's will be checked as 'done' only at the last minute and its also fun to run and plan on the last day no matter how lazy and relaxed you were on the days before...Our day started with simple recipe for breakfast. This recipe without cheese is panini for us since we are not cheeeeeese(in food) loving people but love to say cheeeeeeeeese always.


  1. White bread - 8
  2. Potato - 1
  3. Garlic - 1 tsp
  4. Pepper powder - 1/2 tsp
  5. Masala powder - 1/2 tsp
  6. Chilli powder - 1/2 tsp
  7. Lime juice - 1 tsp
  8. Garnish - Coriander leaves
  9. Salt - to taste
  1. Boil potatoes in a cooker and mash it completely
  2. Mix mashed potatoes with chilli powder, pepper powder, masala powder, lime juice, garlic, salt and coriander leaves
  3. Spread the potato mixture on the white bread and cut the bread into 2 halves
  4. Grill it in sandwich maker for about 1 min and the tasty panini is ready.

It serves as a good breakfast dish when you are bored of normal Indian style dishes.

Saturday, February 16, 2008

Chettinad kaara kuzhambu

This is the weekend after Valentines day and we are fed up with sweets and specials. Before our tooth get used to sweet taste, we want to switch over to some spicy dish. Kaara kuzhambu is a very popular dish in Karaikudi which is in our wishlist since long time. So here is our try and it came out really well...Special treat for this weekend.....

  1. Tamarind water- lemon size tamarind soaked in water
  2. Garlic - 5-6
  3. Egg plant - 4
  4. Onion(Medium) - 1
  5. Turmeric powder - 1/4 tsp
  6. To dry roast grind
    1. Tomatoes - 1
    2. Pepper powder - 1/4 tsp
    3. Coriander powder - 1 tsp
    4. Coconut - 1/4 cup
    5. Urad dal - 3/4 tsp
    6. Channa dal - 3/4 tsp
    7. Dry red chilli - 5
  7. Salt - to taste
  8. Water - 1 1/2 cup
  9. Oil -5 tsp
  10. Asafoetida - pinch(optional)
  11. Seasoning items
    1. Mustard seeds - 1/4 tsp
    2. Channa dal - 1/4 tsp
    3. Urad dal - 1/4 tsp
    4. Curry leaves - 6-8
    5. Dry red chilli - 2

  1. Grind the items lised in dry roast section
  2. Put + on egg plant lengthwise and stuff the egg plant with grinded pasted
  3. Heat oil in a pan and add garlic, onions, turmeric powder
  4. Add salt and saute the mixture till the onion glazes at you. 
  5. Add the stuffed eggplants and wait for the egg plants to shrink and half cooked
  6. Now add the remaining grinded paste and tamarind water
  7. Add 1 1/2 cups of water and boil the mixture on medium flame until you see the oil floating on top(takes around 20-25 mts). Remove it from the flame when the mixture thickens and in your consistency. 
  8. Heat oil in another pan and add seasoning items. When it flutters, remove it from the flame and add it to the tamarind mixture
Cant beat rice/kaarakuzhambu/pappadam combo....enjoy the hot spicy food.

Tip :Jaggery can be added to add taste

Friday, February 15, 2008

Dryfruit basandi

Its valentines day special recipe which we got it from funnfud blog and it really came out very well...we will definitely try this recipe again when our friends are around...

No of persons - 2
  1. Whole milk - 4 cups(Or 1/4 gallon)
  2. Condensed milk - 100 g(1 cup)
  3. Sugar - 1 cup(Or to taste)
  4. Dry fruit powder - 1/2 cup(Pista, almond, Cashews)
  5. Saffron - 1/2 tsp
  6. Milk to dissolve saffron - 1 tsp
  7. Cardamom powder - 1/4 tsp
  8. Garnish - Pista, Cashew (chopped)
  1. Pour milk in a large pan and bring it to boil
  2. Stir the milk continously so that it would not stick to the sides of the pan
  3. When the milk starts boiling, add the condensed milk slowly and stir it well.
  4. Add sugar and dry fruits powder and stir the mixture well.
  5. Heat it medium flame for about 30-40 mts with stirring now and then.
  6. In the meantime, heat 1 tsp of milk in microwave and dissolve saffrons.
  7. Add the saffron to the boiling milk and stir the mixture well to spread the saffron yellow color.
  8. Now add some cardamom powder,boil it for 2-3 mts and remove it from the flame.
  9. Add some chopped nuts for garnishing.
  10. Keep it to cool for sometime and then refrigerate..
Yummy basandi is ready to serve

Wednesday, February 13, 2008

Hot and Sour Soup

Those who are looking for a new taste of soup other than tomato, Hot and sour remains top in the list. And many of us love having this soup for its flavor and aroma. When you take a road trip in a snowy winter, just dream of having this soup on your travel. do you feel...Feeling itself is sooo good..Isnt it.?..Lets try it out

No of persons - 2
  1. Water - 4 cups
  2. Soy sauce - 1 1/2 tsp
  3. Chilli sauce - 2 tsp
  4. Vinegar - 2 tsp
  5. Sugar - 1 tsp
  6. Salt - To taste
  7. Vegetables -
    1. Beans - 1/2 cup(cut into small pieces)
    2. Carrots - 1/2 cup(chopped/grated)
    3. Corn - 1/2 cup
    4. Capsicum - 1/2 cup(chopped)
  8. Ginger - 1/4 cup
  9. Pepper powder - 1/2 tsp
  10. Tomato sauce - 1/2 tsp
  11. Corn flour - 1 1/2 tsp
  12. Garnish - Spring onions

  1. Mix Soy sauce, chilli sauce, vinegar, ginger, pepper powder, sugar and salt in a bowl and bring the mixture to boil
  2. Add all the vegetables, tomato sauce and heat it in medium flame for 5-10 mts
  3. Mix corn flour with 1 cup of water and add the corn flour to the heating mixture
  4. When the soup thickens after few mts, remove it from the flame serve hot.
Tip : Be cautious while adding salt and soy sauce. Adding a pinch more could spoil the taste. Instead it can be added very less

Sunday, February 10, 2008

Spinach and Corn Pulav

Though weekends are meant for new taste and flavor, this weekend is a bit different since the weather is freezing and windy. No more weekend outings till spring comes. With the available ingredients, we could only make spinach and corn Rice this weekend. Thought the dish doesnt suit for this weather, we prefer spinach always because of its nutritious value and it will be in our menu atleast once a week.

No of persons - 3

  1. Basmati rice - 3 cups
  2. Spinach - 1 bag
  3. Corn - 2
  4. Green chillies - 3
  5. Onion - 1(finely chopped)
  6. Turmeric powder - 1/4 tsp
  7. Garam/Biriyani masala powder - 1 tsp
  8. Lemon juice - 1 tsp
  9. Oil - 3 tsp
  10. Seasoning items
    1. Cumin seeds - 1/4 tsp
    2. Bay leaf - 2-3
    3. Curry leaves - 3-4
  11. Garnish - Coriander leaves
  12. Salt - to taste
  1. Boil basmati rice with salt in a rice cooker(1:2 rice:water ratio). We prefer to add salt along with the rice instead of the adding it in the frying mixture since salt mix evenly with the rice.
  2. In the meantime, grind spinach in a blender and keep it aside
  3. Boil corn in a microwave for 5 mts.
  4. Heat oil in a pan and add the seasoning items
  5. When it splutters, add green chillies and chopped onions
  6. Add turmeric powder and masala powder when the onion is completely fried and turns golden brown
  7. Add the spinach paste and stir the mixture well
  8. Saute the mixture for few mts(till spinach is completely cooked, usually it takes around 10 mts)
  9. Add the boiled corn and make sure it is mixed thoroughly with the spinach
  10. Saute the mixture for few mts again, add it to the boiled rice and mix it thoroughly with the rice.
  11. Garnish with coriander leaves

Saturday, February 9, 2008

Kadamba Chutney

Whenever we decide to make a recipe with bell pepper, we remember the 'capsicum bajji' which we get in our native city. Those bajjis are delicious and very popular. Never ever miss to taste the capsicum bajji when you are in India

Winter is in full swing and its a windy weekend...We couldnt even step out for a while since the weather is in negative F. Cold weather calls for some spicy food...Here goes a spicy chutney with red bell pepper and Japanese egg plant

No of persons - 4

  1. Japanese egg plant - 1
  2. Red bell pepper - 1
  3. Onion - 2
  4. Tomatoes - 2
  5. Mint - 1/4 bunch
  6. Coriander leaves - 1/4 bunch
  7. Tamarind - 1/4 cup
  8. Asafoetida - a pinch
  9. Oil - 3 tsp
  10. Seasoning items :
    1. Mustard seeds - 1/4 tsp
    2. Urad dal - 1/4 tsp
    3. Red chillies - 3-4(for mild spice)
    4. Curry leaves 6-8
  11. Garnish - Coriander leaves
  12. Salt - To taste

Nutrition :

Bell pepper(capsicum) is a good source of Vitamin C. Red bell pepper has 3 times of vitamin c by weight than citrus fruits and green pepper has 2 times of Vitamin C. Also its good for heart patients

Method :

  1. Cut Japanese egg plant and put in water to keep it fresh.
  2. Heat oil in a pan and add mustard seeds, urad dal, red chillies
  3. When it splutters, add the onion and fry till it turns golden brown.
  4. Add pepper, egg plant and boil it till the mixture is completely cooked.
  5. Add Tomatoes and heat the mixture in the medium flame till tomato is smashed.
  6. Add Tamarind, salt and stir the mixture well
  7. Add mint and coriander leaves and saute for 10 mts
  8. Put in a blender and grind the mixture well

This chutney goes well with dosa

Friday, February 8, 2008

Carrot Rice

This is a easy to prepare and healthy recipe which we got it from Maheshwari blog.

No of persons - 2
  1. Carrot - 3/4 cup(grated)
  2. Rice - 2 cup(raw or basmati)
  3. Green chillies - 2
  4. Red chillies - 3
  5. Coriander powder - 1/2 tsp
  6. Pepper powder - 1/2 tsp
  7. Oil - 3 tsp
  8. Seasoning items :
    1. Mustard seeds - 1/4 tsp
    2. Urad dal - 1/4 tsp
    3. Cumin seeds - 1/4 tsp
    4. Turmeric powder - 1/4 tsp
    5. Curry leaves - 8-10
  9. Salt - As needed
Nutrition :
Dietary fiber and rich in minerals

Method :
  1. Boil rice(with salt) in a cooker and set it aside
  2. Grind Red chillies, coriander powder and pepper powder into a fine paste.
  3. Heat oil in a pan and add mustard, cumin seeds, urad dal
  4. Add curry leaves, green chillies and fry it well
  5. Add carrots to the mixture and saute till the carrots are fully cooked
  6. Add turmeric powder, grinded paste and stir it well.
  7. Mix it with boiled rice and its ready to serve:)

Tomato Pachadi

This is one among the delicious tomato recipe we have ever found. It goes good with Chappathi, rice, naan etc.

No of persons - 2

  1. Tomato - 3(chopped)
  2. Onion - 1-1/2(No of tomatoes > no of onions)
  3. Turmeric powder - 1/4 tsp
  4. Chilli powder - 1/2 tsp
  5. Pepper powder - 1/2 tsp
  6. Coconut - 1/4 cup
  7. Garlic - 2-3
  8. Oil - 3 tsp
  9. Seasoning items :
    1. Mustard seeds - 1/4 tsp
    2. Cumin seeds - 1/4 tsp
    3. Urad dal - 1/4 tsp
    4. Curry leaves - 7-8
  10. Salt - to taste
Nutrition :
Tomatoes are believed to benefit the heart.

Method :
  1. Grind -Garlic, Curry leaves, Cumin powder, Coconut and salt into a fine paste
  2. Heat oil in a pan and add mustard, cumin seed, urad dal and some curry leaves
  3. When it splutters, add the chopped onions
  4. Add turmeric and chilli powder to the mixture when the onion color changes to golden brown
  5. Add the grinded paste, strir it well and saute for few mets
  6. Add tomatoes and fry till all the tomatoes are smashed well
  7. Boil the mixture for 5-10 mts and this delicious dish is ready to serve with rice and any roti.