Friday, December 28, 2007

Sprouts Kurma

1.Green gram 2 cups
2.Onion 5 chopped
3.Garlic 3 flakes
4.Tomato 2
5.Tamarind lemon size
6.Grated coconut 3 tblsp
7.Jaggery 2 tsp
8.salt and oil as required
Grind to paste: chillies 3
b.dhania 1 tblsp
c.bengal gram dhal 1 tbls
d.poppy seeds 1 tsp
(fry all the items in oil and grind it into a paste)

1.Steam cook green gram for three minutes in pressure cooker.
2.Soak tamarind in water and take thick extract.
3.Heat oil in a kadai and fry garlic,small onion till brown.
Add chopped tomatoes.
Mix ground paste,coconut,salt and jaggery.
Stir continuously till good aroma comes.
4.Pour tamarind extract and cooked sprouts.
5.Cook till the gravy becomes thick.
This kurma can be served with chappati and puri.

Thursday, December 6, 2007

Greenleaves Dhal

1.Moong dal 1 cup
2.Any green leaves 1 cup (chopped)
3.Carrot 1/2 cup (chopped)
4.Tomato 3
Grind to paste:
a.Onion 2
b.Ginger one inch piece
c.Green chilli 2
Take a bowl and put the following in it:
a.Turmeric powder &red chilli powder each one tsp
b.Cinnamom,cardamom &clove each few
c.Coriander leaves few
1.Pressure cook moong dal with chopped carrot and chopped green leaves.
Allow two whistles.
2.Put the tomatoes in hot water.Peel off the skin and make it into a paste.
3.Heat oil in a kadai
add onionand fry till brown.
add the items in the bowl
add the ground paste and tomato paste.
add cooked dhal and salt.
Cook till it thickens.
Squeeze lemon at the end and garnishwith curry leaves.

Thursday, November 29, 2007

Tomato Kootu

1.Tomatoes 8 (chopped)
2.Onion 6 (chopped)
3.salt and oil as required
4.Red chilli powder 1 tsp5
5.Turmeric powder 1 tsp
For seasoning:
a.Oil 1 tblsp
b.Mustard seeds 1 tsp
c.curry leaves few
Grind to paste:
a.Coriander leaves few
b.Mint leaves few
c.Grated coconut 1/2 cup
d.Poppy seeds 1 tblsp
e.cumin seeds 1 tsp chillies 2


Heat oil in a pan and add seasonings.
When it splutters add onion,fry till brown.
2.Add chilli powder,turmeric powder and salt.
Add ground paste and stir for a minute.
3.Add little water,tomato pieces and cook till gravy thickens.
4.Serve hot with idli and dosa.

Tuesday, November 27, 2007

Channa Eggplant

1.Channa 1 cup
2.Brinjal 5
3.Onion 2
4.Tomato 4
5.Ginger garlic paste 1 tblsp
6.Chilli powder,dania powder each one tsp.
7.Mint and coriander leaves few
8.salt and oil as required.
1.Soak channa overnight. Pressure cook till it becomes soft.(allow two whistles)
2.Cut brinjals and onion lengthwise.
3.Put tomato in hot water.Peel off the skin and make it a paste.
4.Heat oil in a kadai.Fry onion till brown.Add ginger garlic paste.
Add sliced brinjals.Fry in reduced flame.Add boiled channa.
Add tomato paste,salt and chilli,dania powder.
5.Cook till dry and then add mint and coriander leaves.
6.Mix well and serve as a side curry for chappathi and rice.

Monday, November 26, 2007

Rajma and Mushroom curry

1.Rajma beans (dry) 1 cup
2.Mushrooms 1 cup chopped
3.Tomatoes 1/4 cup chopped
4.Red chilli powder,garam masala powder,dania powder each one tsp
5.Green chillies 2 sliced
6.Chopped curry leave, coriander leaves and mint leaves each few.
7.Onion 3 chopped
8.Cheese 1 cube
9.Curd 1 cup
10.salt and oil as required

1.Soak Rajma overnight.
Pressure cook for ten minutes.
3.Add washed mushrooms and tomatoes.
Allow one whistle.
4.Take a Kadai. Fry onion till brown.
Add cooked rajma,mushroom,tomato mixture.
Add Red chilli powder,masala powder ,dania powder and salt..
5.Add green chilli,chopped curry leaves,mint leaves and coriander leaves.
6.Pour curds in a strainer,remove extra water and add the curd alone to the gravy.
7.Cook for three minutes. Boil till gravy bcomes thick.
8.Sprinkle grated cheese on top.

Tuesday, November 13, 2007

Coconut Garlic Chutney

1.Grated coconut 1 cup
2.Roasted gram 1/2 cup
3.Red chillies 5
4.Garlic flakes 4
5.Tamarind little
6.salt as required


1.Grind all the ingredients into a coarse paste;
Add little water.
Season with mustard seeds,asafoetida and curry leaves.

Monday, November 12, 2007

Peas and Paneer Kurma


1.Onion 2
2.Peas 1 cup (cooked)
3.Paneer cubes 2 cups
4.Curd 1 cup
5.Garlic 5 flakes (chopped)
6.Chilli powder,Dhania powder each one tblsp
7.Tomato 4
8.Masala items:
Bay leaves,cloves,cardamom and cinnamon- little
9.oil and salt as required

1.Take a kadai.Pour little oil and fry chopped onion till brown.
2.Grind it to smooth paste and mix with whipped curd.Keep aside.
3.Put tomatoes in hot water for five minutes.Peel the skin and make it into paste
with little oil.
4.Deep fry paneer cubes in oil till golden yellow colour.
5.Heat oil in a pan
add masala items,chopped garlic and onion paste.
add chilli powder,dhania powder.
add salt and tomato paste.
6.Add little water.
Cook for five minutes.
add cooked peas and fried paneer cubes.
7.Garnish with coriander leaves.

Friday, November 2, 2007

Rice Pudding

1.Milk 5 cups
2.Rice 1 cup (uncooked)
3.Egg 1
4.Sugar 1 cup
5.Vanilla 2 tsp
6.Salt 1/2 tsp
7.Cinnamon 1 tsp


1.Warm the milk in a Kadai over medium low heat.Stir in rice.
Bring to a simmer and cook,uncovered,stirring frequently
until the rice is very tender,about 30 minutes.
2.Take a bowl,whisk together the egg,sugar,vanilla and salt.
Gradually stir in rice mixture.
Reduce the flame and wait for one minute to cook the egg.
3.Pour the mixture in cups and sprinkle with cinnamon.
Refrigerate for one hour oruntil chilled.

Wednesday, October 31, 2007

Chocolate chunk coffee cake

1.Butter 1 cup
2.Sugar 1 cup
3.Eggs 3
4.Sour cream 1 cup
5.Vanilla essence 2 tsp
6.Maida flour 2 cups
7.Baking powder 1 tsp
8.Baking soda 1 tsp
9.salt 1/2 tsp

a.semi-sweet chocolate chopped 3 cups
b.chopped walnuts 1 cup
c.sugar 1 cup

1.Take a small bowl.Combine all topping ingredients.
Set aside.Beat butter and sugar in a large bowl.
2.Beat in eggs,sour cream and vanilla until well mixed.
Mix maida flour,baking soda,baking powder and salt in bowl.
Add flour mixture into batter,beating until smooth.
Sprinkle one third of the topping.
Repeat layering two more times.
3.Bake 55 to60 minutes in medium high.

Monday, October 29, 2007

Chocolate Brownie


1.Sugar 3 cups
2.Maida flour 1 cup
3.Coco powder 1 cup
4.Baking powder 1 tblsp
5.Baking soda 1 tsp
6.Salt 1/2 tsp
7.Apple sauce 1 cup
8.Soft tofu 1 cup
9.Soy milk 1 cup
10.Vanilla essence 1 tsp

1.Take a bowl.Mix sugar,maida flour,coco powder,baking powder
baking soda and salt.
2.Combine apple sauce,tofu,soymilk,vanilla in mixy and blend well.
Add tofu mixture and mix well.
3.Spread little oil in the baking tray.
Spread the prepared mixture evenly.
4.Bake until batter is set and top is dry.
(30 to 40 minutes in high)
5.Cut into small cakes and serve.

Wednesday, October 24, 2007

Sesame Dressing


1.Sesame seed paste 2 tblsp

2.Vinegar 1 tblsp

3.Sesame oil 1 tblsp

4.Soy sauce 1 tblsp

5.Garlic clove 2 pieces crushed


Put the sesame paste in a bowl and mix it with vinegar until smooth.
Add the remaining ingredients and mix together thoroughly.

Tomato Dressing

This is a fat free dressing


1.Garlic 4 pieces crushed
2.Tomato juice 1 cup
3.Lemon juice 2 tblsp
4.Soysauce 1 tblsp
5.Honey 1 tsp
6.salt and pepper as required


Put all the ingredients in a mixy and whip until well mixed.

Monday, October 22, 2007

Beetroot Soup

1.Beetroot 2 cups chopped
2.Carrot 1 cup chopped
3.Onion 1 chopped
4.Garlic 4 pieces crushed
5.Vegetable stock 5 cups
6.Lemon juice 3 tblsp
7.Sour cream 1/2 cup
8.salt as required

1.Place the beetroot,carrots,onion,garlic,vegetable stock
and lemon juice in a large saucepan.
Bring to a boil,cover and simmer for 30 minutes,
stirring ocasionally.
2.Press the soup through a strainer, then pour into a clean pan.
Add additional lemon juice if necessary.Add salt.
3.Serve with a spoonful of sour cream swirled through.

To prepare vegetable stock:
1.Put the following vegetables and herbs
carrot,cabbage,onion,beans,garlic,ginger,bayleaf,cinnamom and cardamom
in a large pan with five cups of water.
Bring to a boil.Allow to cool.
2.Press the stock with a strainer. Discard the herbs and vegetables.
Cover and store in small quantities for upto three days.
Salt is not added when cooking the stock.

Thursday, October 11, 2007

Alu Channa


1.Channa 250 gm
2.Jaggery 1 cup powdered
3.Tamarind water 1 cup
4.Green chillies 3 chopped
5.Garam masala 1 tsp
6.Coriander leaves few
7.Lime 1
8.Cumin seeds 2 tsp roast and grind
9.Chilli powder 2 tsp
10.Potato 3 chopped
11.Onion 2 chopped
12.Tomato 3 diced
13.Turmeric powder 1 tsp
14.ginger 1" piece
15.Oil as required


1.Soak channa overnight.
2.Pressure cook channa with salt for 15 minutes.
3.Heat oil in a cooker.Put in
chopped ginger and onions.
Fry till brown.
4.Add diced tomatoes, turmeric and chilli powder and cook well.
5.Mash the masala
add little water,jaggery and channa.
Add potatoes,chopped chillies and tamarind pulp.
6.Remove from fire.
Serve garnished with chopped coriander leaves and lemon wedges.

Wednesday, October 10, 2007

Cauliflower Milagu Pirati

1.Cauliflower 1/2 kg.(cut into florets)
2.Onion 4 chopped
3.Pepper 4 tblsp grounded
4.Curry leaves 1 bunch
5.Red chillies 4
6.salt as required
7.Oil 2 tblsp

1.Heat oil in a Kadai and add mustard,curry leaves and red chillies.
Fry till the red chillies darken.
2.Add the chopped onions and fry till brown.
3.Add the cauliflower florets,grounded pepper and salt.
Sprinkle water and stir till florets are cooked.
4.Reduce the flame and sprinkle curry powder(fry two redchillies,few coriander
seeds,one tablsp bengalgram dal and powder it).

Tuesday, October 9, 2007

Black eyed Bean Curry

1.Black eyed beans 200 gms
2.Ginger garlic paste 1 tblsp
3.Chilli powder 1 tblsp
4.Oil 3 tblsp
5.Onion 3 chopped
6.Coriander seeds 1 tblsp
7.Cumin seeds 1 tblsp grounded
8.Tomato 4 chopped
9.Curd 1 cup
10.Coriander leaves few

1.Soak bean overnight.
2.Cook in a pressure cooker with four cups water.
3.Heat oil inb the cooker
add onions and fry till brown.
4.Add ginger garlic pasteand grounded cumin and
coriander seeds.Fry well.
5.Add chopped tomatoes and curd.Fry again.
6.Add beans,salt and chilli powder.
7.Reduce the flame.Wait till bean is cooked.
Serve hot garnished with chopped coriander leaves.

Monday, October 8, 2007

Jeera Pulao


1.Basmati rice 2 cups
2.Cinnammon 1 piece
3.Cardamom 1 piece
4.Cloves 4
5.Jeera 2 tblsp
6.Butter 50 gm
7.Onion 2 chopped
8.salt to taste


1.Wash and soak rice for 30 minutes.Keep aside.
2.Heat butter in a pressure cooker and add masala items.
3.Add jeera and rice.Saute well.
4.Add three cups of water.
5.Add salt.
Cover and allow two whistles.
6.Garnish with fried onions.
7.Serve hot with onion or cucumber raitha.

Mixed vegetable curry


1.Carrot 1 cup chopped
2.Peas 1 cup
3.Beans 1 cup chopped
4.Potato 1 cup (peel offthe skin and cut into small pieces)
5.Onion 1 cup chopped
6.Oil 2 tblsp
7.Coconut 2 tblsp (grated)
8.salt as required
a.Mustard seeds 1 tsp
b.Urud dal 1 tsp chillies 2 chopped
d.curry leaves 1 sprig

1.Heat oil in a Kadai.
Add seasonings.
When mustard seeds crackle,add onions and fry till brown.
Add carrot,beans, peas and potato.Saute well.
2.Sprinkle water.Cover and cook for five minutes.
.Whenvegetables are cooked add one tsp of chilli powder
and grated coconut. Mix well.

Sunday, October 7, 2007

Onion Soup


1.Onion 4 chopped
2.olive oil 2 tblsp
3.Butter 1 tblsp
4.Garlic 3 small pie es chopped
5.Sugar 1 tsp
6.Mint leaves few
7.Maida flour 1 tblsp
8.Bread slices 4
9.Grated cheese 1/2 cup


1.Take a saucepan,heat the butter and oil over medium heat.
Fry the onion till brown.
Add chopped garlic,mint leaves and sugar.
Stir well.
2.Sprinkle the maida flour and stir until well blended.
Add two cups of water.
Lower the heat and simmer for 15 minutes.
3.Top with grated cheese and roasted bread slices.
Serve hot.

Friday, October 5, 2007

Spinach Soup


1.Onion 2 chopped
2.Spinach 3 cups chopped
3.Peas 1 cup
4.Olive oil 2 tblsp
5.Turmeric 1 tblsp
6.Rice flour 2 tblsp
7.lemon juice 2 tbl;sp
8.Garlic 2 chopped
9.Mint leaves few
10.pepper 1 tblsp grounded


1.Take a Kadai.Pour oil and fry onions till brown.
Add turmeric, peas and water and bring to a boil.
2.Add the chopped spinach,cover,and simmer for
twnety minutes.

3.Mix the rice flour with about one cup of cold water
to make a smooth paste.Slowly add to the Kadai and stir well.
4.Reduce the heat and add lemon juice.
5 Sprinkle the fried garlic ,pepper and mint leaves.
6.Serve hot.

Wednesday, October 3, 2007

Broccoli and Almond soup


1.Almond 1 /2 cup grounded
2.Broccoli 1 cup (cut into small flowerets)
3.Milk 1 cup
4.Water 3 cups
5.salt and grounded pepper for taste

1.Take a kadai and fry the grounded almonds till brown.
2.Steam the broccoli till tender.
3.Grind the fried almonds,broccoli,milk with water into a paste.
4.Boil the soup for five minutes
5.Season with salt and pepper.

Tuesday, October 2, 2007

Almond Soup


1.White bread 2 slices
2.Cold water 3 cups
3.Almond 1 cup blanched
4.garlic 2 hopped
5.olive oil 4 tblsp
6.vinegar 2 tblsp
7.pepper 1 tsp grounded
8.salt as required


1 Take a bowl.Pour one cup of water.
Add the bread slices.
2.Put the almonds and garlic in a blender and process until finely ground.
Blend in the soaked bread.
3.Add the oil and stir well until the mixture forms a smooth paste.
Add the vinegar and the remaining cold water. Stir well.
4.Add salt and grounded pepper.
Chill for atleast three hours.

Tomato Soup


1.Onion 1 chopped
2.Carrot 2 chopped
3.Tomato 4
4.Curd 2 tblsp
5.oil 1 tblsp
6.bay leaf,mint leaf few
7.salt and grounded pepper few
8.ginger garlic paste 1 tblsp

1.Put the tomatoes in boiling waterfor five minutes.
Peel off the skin and make it into a paste.Keep aside.
2.Heat oil in a Kadai.
Add the chopped onion and carrot.
Fry until the onions become brown.
3.Add the tomato paste,ginger garlic paste ,mint
and bay leaf.
4.Add two cups of water.
Lower the flame,covered for 15 minutes.
5.Discard the bay leaf.Strain the soup.
Stir in the curd and add salt and grounded pepper.
Serve hot.

Tuesday, September 25, 2007

Oats Upma

1.Oats 1 cup
2.ginger 1 tsp(chopped)
3.Ghee 1 tblsp
4.Oil 2 tblsp
5.Water 1-1/2 cup
6.Green chillies 2 (chopped)
7.Onion 1 chopped
8.Asafoetida 1/2 tsp
9.Curry leaves few

Mustard 1/2 tsp
Urad dal 1 tsp
Channa dal 1 tsp

1.Roast the Oats without oil in a Kadai for 3 minutes.
Take it off the gas and leave aside.
2.Heat some oil in the Kadai and add seasonings.
Add chopped onion,minced ginger,greeen chillies.
Fry till it turns brown. Add curry leaves and asafoetida.
3.Add water and salt and bring it to boil .
4.Keep stirring till all the water is absorbed.Finally add ghee and mix well.
5.Serve hot with coconut chutney.

Oats Idli

I gredients:-

1.Oats 1 cup(grind to a powder)
2.Rava 1/2 cup
3.Curd 1 cup
4.Salt as required
5.Water 1 cup

1.Put oats powder,rava,curd and salt in a bowl.
Mix well.
2.Add enough water to make a smooth batter of thick,yet
slightly pouring consistency.Keep it aside for 20 minutes.
3.Steam for 15 minuts in the idli stand on low flame.
Check with a knife in the centre.
If it comes out clean, it is done.
4.Serve hot with tomato chutney.

Monday, September 17, 2007

Rice Pulav (Turkey)


1.Brinjal 3 (cut into 1" size)
2.Olive oil 4 tblsp
3.Onion 3 (chopped)
4.Basmati rice 2 cups
5.Tomato 4 (peeled and chopped)
6.Cinnamon,cardamom,cloves and bay leaf - to taste
7.Chick peas 1 cup (boiled)
8.Parsley 1/2 cup (chopped)
9.Cashewnuts 10


1.Take a deep curved pan.
Place brinjal and sprinkle salt.
Toss to combine and let sit half an hour.
2.Heat 2 tblsp.of olive oil in a Kadai and add brinjal.
Cook for 10 minutes. Stir occassionally.
3.Fry chopped onions and cashew nuts.
Add rice and cook for ten minutes with enough water.Add chick peas
Add brinjal,tomatoes,and all masala items.
Add salt
Reduce the flame,cover and simmer 20 minutes
4.Remove the kadai from heat.
Sprinkle with parsley .
5.Serve hot with cucumber raita.

Cucumber Raita:-
1.Plain curd 2 cups
2.Cucumber 1 cup (chopped,seeded and peeled)
3.Onions 1 cup (chopped)
4.Mint 2 tblsp.chopped
5.Cumin 1/2 tsp (grounded)

Combine all ingredients in a bowl and mix well.
Add salt to taste.

Sunday, September 16, 2007

Savory Cheese Sauce


1.Maida flour 1/2 cup
2.Milk 2 cups
3.Grated cheese 1 cup


1Place flour in a deep curved pan.
Add milk.Stir constantly until thickened.
2.Lower the flame and add cheese.
Stir well until melted.
Season to taste with salt and pepper.
3.Serve warm with baked potatoes or broccoli.

Monday, August 27, 2007

Methi Roti


1.Wheat flour 2 cups
2.Methi leaves 2 bunches (chopped)
3.turmeric powder 1 tsp
4.Dhania powder 1 tsp chilli powder 1 tsp
6.Cumin seeds 1 tsp
7.salt to taste
8.Oil 1 tblsp
1.Mix all the ingredients in a bowl.
2.Sprinkle water and knead to a smooth dough.
3.Make even sized balls and flatten them.
4.Make chappathis of medium thickness.
5.Heat a Tawa and roast each chappathi using little oil.

Sunday, August 26, 2007

Moor (butter milk)Kali


1.Rice flour 1 cup
2.Butter milk 2 cups
3.Asafoetida 1 tsp
4.Urad dal 1/2 tsp
5.Mustard 1/4 tsp
6.Green chillies 3 (chopped)
7.Red chillies 2
8.Curry leaves few
9.Oil 2 tblsp
10.salt to taste

1.Make a batter with rice flour,butter milk and salt.
2.Take a kadai.
Pour oil and fry mustard.
Add urad dal,asafoetida,green chillies,red chillies and curry leaves.
Wait for few minutes and then add rice flour batter.
Keep stirring until the rice flour gets cooked.


1.Curd 2 cups
2.Sugar 1-1/2 cup
3.Cardamom powder 1/2 tsp
4.Saffron few strands
5.Pista & almond 1 tblsp (cut into small pieces)
6.Milk 1/4 cup

1.Rub saffron into 1/4 cup milk till well broken and dissolved.
Keep aside.
2.Tie curd in a clean muslin cloth for 6-7 hours.
Take into a bowl. Add sugar and mix.
Beat well till the sugar has dissolved into curd.
Strain it and keepaside.
3.Mix cordamom powder and dissolved saffron and broken nuts.
4.Chill for 1-2 hours before serving.

Ulundu Vadai


1.Urad dal 1 cup
2.Green chillies 2 chopped
3.Pepper 1 tsp crushed
4.Oil as required
5.salt to taste

1.Soak dal in water for two hours.
2.Grind it to smooth paste along with chopped green chillies
3.Add crushed pepper and salt.
4.Then make vadai shape and deep fry in oil.

Monday, August 20, 2007

Corn Pulav

1.Basmathi Rice 1 cup
2.Corn Cobs 2
3.Tomato juice 2 cups
4.Onion 3 (chopped)
5.Red chilli powder 1 tsp
6.Coriander powder 1 tsp
7.Salt to taste
8.oil as required
For grinding:-
a.cinnamom 1 inch piece
b.cardamom 1inch piece
c.bay leaf 1
d.cloves 2
e.coriander leaves 1 bunch
f.garlic 3 flakes
g.ginger 1 inch piece

1.Soak rice for ten minutes.
Pressure cook corn cobs and separate the seeds.
2.Grind all the items into a smooth paste.
3.Heat oil in a Pressure Cooker.
Add chopped onions.
Fry till it becomes brown.
Add grinded paste and fry for two more minutes.
Add soaked rice.
Heat tomato juice and add to this.
Add red chilli powder,coriander powder.
Add salt and cooked corn.
Mix well.
Reduce the flame and close the lid.
Allow two whistles.
Serve hot with vegetable raitha.

Sunday, August 19, 2007

Kancheevaram Idlis

1.Boild rice 3 cups
2.Urad dal 1-1/4 cup
3.Mustard seeds 1 tsp
4.Green chillies 2
5.Asafoetida little
6.Salt to taste
7.Cashew nuts 10 broken
8.Oil as needed

1.Soak rice in hot water for four hours and grind well.
2.Soak urad dal in cold water for four hours and grind well separately.
3.Mix the two and allow to ferment overnight with salt.
4.The next morning mix batter well.
5.Heat 2 tblsp.oil and fry mustard seeds,chopped green chillies
asafoetida and cashewnuts.
Pour this over the batter and mix well.
6.Pour into the idli moulds and steam cook for 10 minutes.
7.Serve with coconut chutney.

Saturday, August 18, 2007

Mango Fruit Pulicheri


1.Mango fruit 2 cups(peel off the skin and cut into
small pieces)
2.Turmeric powder 1/2 tsp
3.Red chilli powder 1/2 tsp
4.Jaggery powder 1 tsp

For grinding:-

a.Grated coconut 2 cups chillies 2
c.curd 1 cup
d.mustard 1/2 tsp

For seasoning:-

a.coconut oil 1 tsp
b.mustard 1/2 tsp chilli 2

1.Take a Kadai.Add water,mango pieces,turmeric powder and salt.
Boil for five minutes.
2.Add one tblsp of jaggery.Stir well till it dissolves.
3.Grind all the grinding items into a paste and add this to the mango.
Boil for another two minutes.
4.Finally heat coconut oil in a Kadai and add seasonings.
Mix this well with the Mango pulicheri.

Pumpkin Pachadi

1.Pumpkin 1 cup (cut into small pieces)
2.Turmeric powder 1 tsp
3.Tamarind 1 lemon size
4.Jaggery 1 tblsp
5. salt and water as required
For grinding:-
a.grated coconut 1 tblsp
b.mustard 1 tsp chillies 2

For seasoning:-
a.mustard 1 tsp
b.fenugreek 1 tsp chilli 2
d.curry leaves few
1.Take a kadai. Add little water.
Put pumpkin pieces,turmeric powder and salt.
Boil for five minutes. Add tamarind water.
2.Grind all the grinding items into a paste.
Add this paste along with pumpkin and allow to boil for some more minutes.
3.Reduce the flame and add jaggery.
Heat oil in another kadai.Add seasonings and mix well with
the prepared pumpkin pachadi.

Thursday, August 16, 2007

Mint Chutney

1.Mint leaves 1 bunch (washed and chopped)
2.Onion 1 (chopped)
3.Garlic 4 crushed
4.Ginger one small piece
5.Red chillies 2
6.Grated coconut 2 tblsp
7.Urad dal 1 tsp
8.Asafoetida little
9.Tamarind little
10.salt to taste
11.oil as required

1.Heat some oil.Add mint leaves.Fry for a minute.
Set aside. Fry onion till it becomes brown.
2.Heat the rest of the oil.
Fry red chillies, urad dal,asafoetida and tamarind separately.
Fry garlic,ginger separately.
3.Blend all the ingredients to a smooth paste with little salt and water.

Dhal Makhani

1.whole black gram 1 cup
kidney beans 1 tsp
split bengal gram 1 tsp

2.Tomato 2 (cut into small pieces)
3.Onion 2 (chopped)
4.Red chillies powder}
Dhania powder } each 1/2 tsp
Turmeric powder }
5.Water 2 cups
6.salt as required

a.mustard 1/2 tsp
b.butter 1 tblsp chillies 4 chopped
d.cumin seeds 1 tsp
e.curry leaves few

1.Boil the dalwith one cup of water till well cooked.
Add salt and set aside.
2.Take a Kadai. Heat the butter.
Add the seasonings.
Add onion till it becomes brown.
Add red chilli powder,dhania powder and turmeric powder.
Fry for a minute.
3.Reduce the flame.
Add the cooked dals and tomatoes.
Add the remaining one cup of water.
Mix well and boil for two minutes.
4.Garnish with chopped coriander leaves.

Wednesday, August 15, 2007

Cucumber Relish


1.Cucumber 1/2 cup (sliced)
2.Peanuts 1/4 cup (pounded)
3.Red chilli powder 1 tsp
4.Vinegar 1/4 cup
5.Water 1/4 cup
6.Sugar 1/4 cup
7.salt as required


1.Boil water in a kadai for five minutes.
Add vinegar,salt, sugar and chilli powder
Boil for ten minutes and then allow it to cool.
.Mix peanuts and cucumber pieces in it.
Keep for two hours before serving with crisp fried vegetables.

Tuesday, August 14, 2007

Cabbage Rice

1.Rice 1 cup
2.Cabbage 2 cups (shredded)
3.Onion 2 (chopped)
4.Oil 2 tblsp
5.Salt as required

For grinding:-

a.grated coconut 1/4 cup
b.roasted gram 2 tblsp chillies 4 (chopped)
d.ginger 1/2 inch bit

For seasoning:-
Mustard seeds,blak gram dal, }half a teaspoon each.
Cumin seeds }
Red chillies 2
Cashewnuts 8
For garnishing:-

Finely cut coriander leaves 1 tblsp
Curry leaves 1 tblsp

1.Boil rice till each grain is separate.
2.Grind the masala items into a paste.
3.Heat oil in a Kadai.
Add seasonings.
Add chopped onions and fry till crisp.
Add shredded cabbage and fry till it is cooked.
Pour the grinded paste.Reduce the flame
Add rice and salt.Mix well.
4.Garnish with coriander leaves and curry leaves.

Monday, August 13, 2007

Shredded Papaya Salad


1.Papaya 1 cup (shredded and raw)
2.Cherry 1 cup
3.Tomatoes 2 (cut into pieces)
4.Beans 1/2 cup (chopped)
5.Green chillies 2 (chopped)
6.Garlic 4
7.Red chillies 3 (fried)
8.Peanuts 1/2 cup (roasted and pounded)
9.Sugar 2 tblsp
10.Tamarind pulp 2 tblsp
11.Soya sauce 1 tblsp
12.Lemon juice 2 tblsp
13.Coriander leaves 2 tblsp (chopped)
14.salt as required

.Peel papaya and cut into long thin shreds.
Grind fried red chillies,green chillies and garlic.
Then mix in shredded papaya,peanuts,tomatoes,beans.soya sauce,tamarind pulp
and salt.
Finally add lemon juice,sugar and coriander leaves.

Saturday, August 11, 2007

7-Cup Sweet


1.Milk 1 cup
2.Gram flour 1 cup
3.Sugar 3 cups
4.Grated coconut 1 cup
5.Ghee 1 cup


1.Mix all the ingredients and heat in a frying pan
until it becomes soft.
2.Take a big plate and apply ghee equally.
Pour the mixture evenly to 1" thickness.
Cut into pieces.

Friday, August 10, 2007



1.White pumpkins 1 cup(cut into cube shape)
2.Beans 1 cup(chopped)
3.Potato 1 cup (chopped)
4.Drumstick 2 (cut into 1" length)
5.Curd 3 cups
6.Curry leaves 1 bunch
7.Coconut oil 2 tblsp

For grinding:-
a.grated coconut 1 cup
b.sugar 1 tsp
c.cumin 1 tsp chillies 2

1.Boil all the vegetables in a cup of water until tender.Keep aside.
2.Grind all the items mentioned above with one cup of curd into a paste.
Pour this paste into the vessel containing vegetables.
Add salt and mix well.
3.Remove from heat.
Pour coconut oil and the remaining two cups of curd
over the vegetables along with curry leaves.

Thursday, August 9, 2007



1.Brinjal 1/2 kg (cut into small cube sized pieces)

2.Toor dal 1 cup

3.Channa dal 1 cup (cooked)

4.Tamarind water 1/2 cup

5.asafoetida 1/2 tsp

Masala Paste:-

1.Coriander seeds 1 tblsp

2.Bengal gram 1 tblsp

3.Red chilli 4

4.Grated coconut 1/2 cup

5.Khus-Khus 1 tsp

6.Fenugreek 1 tsp


a.Mustard 1 tsp

b.Curry leaves few


1.Boil the dal with a pinch of asafoetida and one cup of water till it is soft.

2.Fry all the masala ingredients in a little oil and blend into a smooth paste.

Set aside.

3.Take a kadai.Add seasonings.Add brinjal and saute well.

4.Add the cooked toor dal and channa dal.

Add tamarind water and salt.

Add the grinded paste with water.

5.Keep on low heat till it starts to simmer a little.
Switch off heat.

We can also use White Pumpkins instead of brinjal.

Wednesday, August 8, 2007

Soya Kachori


1.Soya flour 2 cups
2.Rice flour 2 tblsp
3.Corn flour 1 tblsp
4.salt to taste
5.Cold water and oil as required

For filling:-

1.Moong dal 1 cup(soaked for half an hour)
2.Garam masala powder }
Red chilli powder } each one tsp.
Coriander powder }
3.Coriander seeds }crushed coarsely
saunf seeds } each one tsp
mustard 1/2 tsp
cumin 1 tsp
curry leaves few
asafoetida 1 tsp

1.Mix soya flour,rice flour,corn flour,water salt and oil.
Knead into soft dough. Keep it aside for thirty minutes.
Make it small small balls.
For filling:-
1.Take a kadai.Put water.
Add moong dal.Boil dal for five minutes. Drain.
2.Heat oil in a pan
Add :-seasonings
garam masala,red chilli powder and coriander powder.
little salt
crushed coriander and saunf seeds.
Mix well.Do not smash the dal fully.
3.Take one ball of soya dough.Knead into round.
Place one tblsp of prepared filling mixture at the centre.
Wrap the ball like a pouch.
4.Deep fry in hot oil on low flame.
5.Serve hot with green and tamarind chutneys.

Monday, August 6, 2007

Methi Balls (Gujarathi Dish)


1.Methi leaves 1 cup,chopped
2.Besan 1 cup
3.Wheat flour 2 tblsp
4.Cooking soda 1/4 tsp
5.Oil 1 tblsp
6.Coriander powder 1 tsp
7.Green chillies 3 finely chopped
8.Ginger little piece, chopped
9.Chilli powder 1 tsp
10.Turmeric powder 1 tsp
salt to taste
11.Jaggery 2 tsp
12.Lime juice 2 tsp
oil and mustard

1.Mix all the ingredients from methi leaves to lime juice together.
Add little water and make a dough as for chapatis.
2.Divide the dough into small portions and shape into oblong rolls.
3.Steam them for 15 minutes.
4.In a kadai heat oil and add mustard.
Add the steamed rolls and roast till brown.
5.Serve garnished with coriander leaves.

Sunday, August 5, 2007

STEW (side dish for chappati)


1.Carrot 1 cup chopped
2.Beans 1 cup chopped
3.Cauliflower 10 flowerets
4.Green peas 1 cup
5.Onion 1 cup chopped
6.Butter 1/4 cup
7.Coconut milk 1 cup
8.Green chillies 2 chopped
Masala items:-
cardamom 2
cloves 2
bay leaf 1
aniseed 1 tsp
cinnamom 1 piece


1.Heat butter in a deep curved pan.
Add green chillies and onion.Fry till onion becomes brown.
2.Add masala item and salt.Add all vegetables.Saute well till all becomes tender.
3.Reduce the flame
Add coconut milk.
4.Garnish with coriander leaves.

Thursday, August 2, 2007

Moong Dal with Greens

1.Moong dal 1 cup (boiled)
2.Any green leaves palak or methi 2 cups (chopped)
3.Tomato 1 cup (finely chopped)
4.Ginger garlic paste 1 tsp
5.Turmeri powder 1 tsp
5.Red chilli powder 1 tsp
6.salt and oil as required
7.Water 1 cup
1.Heat oil in a pan.Add ginger garlic paste and saute well.
2.Add chopped tomatoes
turmeric and red chilli powder.Mix well.
3.Add the chopped leaves and stir fry till they wilt.
4.Add the boiled dal and one cup of water.
5.Reduce the flame and allow to boil for five minutes
6.Serve hot with rice and rotis.

Bombay Chutney


1.Onion 1 (large chopped)
2.Gram flour 1/4 cup
3.Red chilli powder 1/2 tsp
4.Green chillies 2 chopped
5.Ginger little chopped
6.Turmeric powder 1 tsp
7.Asafoetida 1/2 tsp
8.oil and salt as required
9.Water 2 cups
1.Heat oil in a pan.Fry chopped onion,green chillies and ginger
Fry till the onion becomes brown.
2.Add the gram flourslowly and two cups of water..Stir constantly.Make sure there is no
lump formation in the mixture.
3.Add the turmeric,red chilli powder and salt.
4.Garnish with coriander leaves and serve hot.

Wednesday, August 1, 2007

Wheat Halwa


1.Samba wheat 100 gm
2.Sugar 300 gm
3.Ghee 150 gm


1.Soak wheat for 12 hours. Drain it and grind it.
Filter it and extract the milk.
2.Take a deep curved pan.Pour the extracted milk.Boil it.
Once it starts thickening add sugar.
When the sugar dissolves add ghee.
3.Stir on low flame till the ghee oozes out.
Take a round plate.Spread a tsp of ghee evenly.
Pour the halwa on it and cut into pieces.

Tuesday, July 31, 2007

Toordhal Dokla


1.Toordhal 1 cup
2.Green chillies 5
3.Curd 2 cups
4.Methi 1 cup chopped
5.Asafoetida 1 tsp
6.Sugar 1 tsp
7.Enofruit salt 1 tsp
8.oil and salt as required


1.Soak toordhal for five hours.Drain it and grind it with green chillies and curd.
Add asafoetida,sugar salt and oil. Keep aside.

2.Mix methi with enofruitsalt.Add the grinded toordhal dough.
Steam it for 15 minutes.
3.Take a big plate and apply oil equally.
Pour the steamed mixture evenly 1" thickness.Cut into pieces.
4.Serve hot with coriander chutney.

Monday, July 30, 2007

Milk Poli


1.Maida flour 1 cup
2.Milk 2 cups
3.Milk maid 1 small tin
4.Saffron little
5.Cardamom powder 1 tsp

1.Knead maida flour with little water and salt.
Keep aside for one hour.
2.Make small small round puris.
Add milk with milkmaid.
Stir on low flame.
Add saffron and cardamom powder.
Put all the puris in the milk.
Serve hot.

Italian Deron

1.Butter 3/4 cup
2.Coco Powder 3 tblsp
3.Powdered sugar 1/2 cup
4.Hot water 1/4 cup
5Powdered cashewnut 1/2 cup
6.Powdered walnut 3 tblsp
7.Raisin 3 tblsp
8.Badam essence 1/2 tsp
9.Marie biscuit 1 pocket
1.Powder the biscuit
2.Knead butter with coco powder.
3.Add sugar in the boiling water.Stir well.
Add the powdered biscuit
Add all the other items mentioned in "ingredients"
Mix well
4.Take a plate.Spread the prepared dough evenly in a butter paper
Keep it in freezer.
Serve after four hours.

Sunday, July 29, 2007

Corn Cutlet

1.Corn kernels 1 cup (boiled)
2.Potatoes 2 (boiled)
3.Bread slices 2
4.Paneer 25gm
5.Cornflour 1 tblsp
6.Garam masala,red chilli powder,cumin powder each one tablsp.
7.salt and oil as required
Curry leaves,ginger,green chillies (each one tblsp.chopped)


1.Knead mashed potatoes with paneer,bread slices and boiled corn to make a thick dough.
2.Heat oil in a pan.Add
corn flour,garam masala,red chilli powder and cumin powder.
Add the prepared dough.
Make equal sized cutlets. Sprinkle bread crums and deep fry in oil.
Serve hot with tomato sauce.

Saturday, July 28, 2007

Curd-- Rice Designer Dosa

1.Cooked rice 1 cup
2.Raw rice 2 cups (soaked for two hours)
3.Beaten curd 1 cup
4.salt and oil as required
5.Ginger and green chillies (one tblesp each) chopped
1.Take the rice and mash well.
2.Add with the soaked rice and grind to fine paste.
3.Add salt and curd at the end and this batter should be in dosa batter
consistency.Add chopped ginger and green chillies.
4.Ferment this batter for overnight.
5.Heat in non-stick dosa tava.Pour the batter in circular motion.
6.Pour little oil in the sides.
Wait till the dosa is crisp and golden red in colour.
7.Serve hot with coconut chutney.

Pachchi Majjigha Charu (Morekuzhambu)

1.Beaten curd 1/2 kg (with little sour taste)
2.Grated coconut 1/2 cup
3.Green chillies 3
4.Ginger small piece
5.Jeera 1/2 tblsp
6.Curry leaves &coriander handful
7.salt to taste.

For seasoning:-
coconut oil,mustard seed,jeera,asafoetida,and red chilly as required.

1.Grind jeera,coconut,green chillies,ginger into a paste.
2.Add with the curd and salt.
3.Take all the seasoning ingredients and season it in the oil.
Add with the curd mixture.
4.Garnish with curry leaves and coriander leaves.
5.No need to boil
6.Serve chilled with roti and rice.

Friday, July 27, 2007

Pumpkin &Apple Halwa

1.Pumpkin 1/2 kg (peeled and cut into pieces)
2.Apple 1/2 kg (cut into pieces)
3.Cinnamom 1" stick
4.butter 1 tsp
5Water 75 ml
6.Sugar 75 gm
7.Raisins 50 gm
8.Coconut 2 tblsp grated
9.Almonds 2 tblsp roasted

1.Place the pumpkin,water and cinnamom in a saucepan.
Cover and cook until tender.Drain and mash the pumpkin.
2.In a separate pan melt little butter.Add apples.Cover and cook until soft.
Mash the apples and mix with the pumpkin.
3.In a large pan heat little oil.Add pumpkin and apple.
Stir constantly until the puree becomes thick.
Add sugar.
4.Continue cooking until the HALWA turns into a deep amber and glossy mixture.
Garnish with dried fruits and coconut shreds.

Thursday, July 26, 2007

Watermelon Delight


1.Chopped watermelon 2 cups
2.Crushed ice 1/2 cup
3.Honey or sugar 2 tsp
4.Black pepper 4
5.Fresh mint one sprig


Blend all the ingredients together in a Mixie.
Serve chilled.

Wednesday, July 25, 2007

Moghul Biriyani

1.Basmati rice 2 cups
2.Water 3 cups
3.Beans 1/4 cup(chopped)
4.Cauliflower 10 flowerets
5.Carrot 1/4 cup grated
6.Potato 1/4 cup(peel potato and cut into 1" long)
7.Onion 2 (chopped)
8.Tomato 5
9.Curd 1 cup
10.Ginger garlic paste 1 tblsp
11.Turmeric powder,red chilli powder and corainder powder
each one tsp.
12.Oil and salt as required.
Masala spices:-

1.Cardamom 2
2.Cloves 2
3.Bay leaf 1
4.Aniseed 1 tsp
5.Cinnamom 1 piece
6.Khus-khus 1 tsp

1.Wash and soak rice for 15 minutes.
2.Put tomato in boiling water.Peel the skin.
Take a kadai.Add oil and the peeled tomato.Saute well
and make it a paste. Keep aside.
3.Heat oil in a deep curved pan
Add masala spices
Add tomato paste
Add all the chopped vegetables and onion
Sprinkle little water and allow the vegetables to cook.
Add ginger garlic paste
Add turmeric powder,red chilli powder and corainder powder
Add salt
4.Mix in curd and rice.
Pour three cups of water and mix well.
Pressure cook for ten minutes without putting the weight.
Reduce the flame and again cook for ten minutes.
5.Finally reduce the flame and keep under
"DHUM" (keep the vessel in a big pan containing boiling water
for ten minutes till the moisture is absorbed).

Tuesday, July 24, 2007

Rawa Kesari


1.Rawa 1 cup
2.Water 2 cups
3.Sugar 1 cup
4.Ghee 1 cup
5.Cashewnuts 10
6.Cardamom powder 1 tsp
7.Kesari powder 1 tsp

1.Fry rawa with ghee till it becomes brown.Keep aside.
2.Take a deep curved pan.Add two cups of water.
When it is boiling add sugar.Stir constantly till it dissolves.
3.Sprinkle rawa slowly and add the remaining ghee.
Stir in low flame tii the ghee oozes out.
4.Remove from fire.
Add cardamom powder,kesari powder and fried cashewnuts.
Mix well and serve hot.

Monday, July 23, 2007


1.Leaves can prove to be very useful.Rub some bay leaves on your
teeth twice a week to make them sparkling clean and shining.

2.Boil guava leaves in water for 15 minutes.
Cool and use as an effective mouthwash.

3.Remove lice by wrapping your hair in a towel full of basil leves and
leaving it on overnight.This should be done for a week.

Saturday, July 21, 2007

Cumin Rice


1.Rice 2 cups
2.Cumin seeds 2 tsp
3.Garlic 10
4.Ghee 2 tblsp
5.Black pepper 1 tblsp
salt to taste

For seasoning:-
Mustard seeds 1/2 tsp
Black gram dal 1 tsp
red chillies 4
cashewnuts 6

1.Boil rice till each grain is separate. Allow to cool.
Mix one tblsp.of ghee to that.
2.Peel garlic and slice into small pieces.
3.Powder cumin seeds and black pepper and fry in ghee for a minute.
4.Take a broad plate.Spread the rice evenly.
Heat ghee,add the seasonings,garlic pieces and fry till light brown.
Pour over the rice.
Add cumin,pepper powder.
Add salt and mix well.

Wednesday, July 18, 2007

Rawa Dosa

1.Rice flour 2 cups
2.Bombay Rawa 1 cup
3.Maida 1/4 cup
4.Onion 2 chopped
5.Ginger little chopped
6.Sour curd one cup
7.Salt to taste
8.Oil as required

Mustard 1 tsp
Green chillies 2 chopped
Coarsely crushed pepper 1 tsp

1.Mix rice flour,rawa and maida together.
2.Add salt,little water and curd and make a thick batter without any lumps.
Keep aside for two hours.
3.Dilute the dough by adding more water and add
seasonings,crushed onion and ginger and powdered pepper..
4.Place a Tawa on fire.Pour a laddle full of batter
in circular motion.Add oil around. Wait till golden brown.
Turnover and fry for another minute.
5.Serve hot with tomato chutney.

Peas Cake

1.Peas 2 cups
2.Cashewnut 1 cup
3.Milk 2 cups
4.Sugar 3 cups
5.Ghee 1 tblsp
6.Cherry 10


1.Soak peas for five hours.
2.Take a deep curved pan and add one cup of milk.
Add peas and cashewnuts.Boil for ten minutes.
3.Drain it and grind it into a paste in the mixie.
4.Add the remaining cup of milkwith sugar.
Stir constantly till the sugar dissolves.
Add the peas and cashew paste.Stir well till it becomes a soft dough
Keep aside.
5.Take a big plate and apply ghee equally.
Pour the prepared cake dough evenly to 1" thickness.
Cut into pieces and garnish with cherries.

Monday, July 16, 2007

Therutti pal (Rabri in North India)

1.Milk 5 cups
2.Sugar 1 cup
3.Almonds 1 tblsp (blanched and shredded)
4.Pista 1 tblsp (blanched and shredded)
1.Boil the milk in a thick bottomed pan till it reduced to
third its volume.
At the sametime push the creamy skin of the milk towards the size of the
pan.Scrap it down .
2.Add sugar.Stir well till it dissoves.
Reduce the flame.Stir continuously till thick consistency.
Switch off the flame.
3.Pour in a bowl and sprinkle nuts on top.
Serve cold.

Sunday, July 15, 2007

Malai Paneer

1.Paneer 200gms
2.Onion 1 chopped
3.Garlic 4 flakes,crushed.
4.Ginger 2 cm.sliced
5. tomato 1
6.Ghee 1 tblsp
7.Oil 1 tblsp
8.Green chillies 5-6 chopped
9.Salt to taste
1.Cream 150 gms

1.Cut paneer into cubes.
2.Heat ghee or oil and fry onion,garlic and ginger.
3.Add tomato and fry till thick.
4.Add paneer,chillies and salt.
5.Reduce the flame and cook for five minutes.
6.Add the cream mix gently and remove from fire.
7.Serve hot with paratha or nan.

Saturday, July 14, 2007

Andhra Pesaratte


1.Whole green gram 2 cups
2.Boiled rice 2 cups
3.Cumin seeds 1 tblsp
4.Grated coconut 1 cup
5.Red chillies 3
6.Green chillies 3
7.Ginger 1/4 inch piece
8.asafoetida little
9.salt to taste

1.Soak greengram,rice and cumin seeds together for 8 to 10 hours in water.
2.Grind with grated coconut,red chillies,green chillies,ginger and asafoetida.
3.Add salt at the end.
4.Heat a heavy Dosa Pan
Pour batter by spreading from centre.
Add a teaspoonful of oil around.
5.Fry in medium flame till dosa becomes crisp.
Turnover and fry for another minute.
6.Serve hot with onion chutney.

Friday, July 13, 2007


Don't you and your wife ever have a difference of opinion?
Sure,but I don't tell her about it.

Shopkeeper:-Yesterday only you bought a rat trap,why you want a new one today?
Customer:- There is a rat in that.

Friend 1:- I have decided I won't be married till I am 25.
Friend 2:- Yes I have also decided not to be 25 till I am married.

Tanjore Halwa (Ashoka Halwa)

1.Moong dal 1 cup
2.Water 21/2 cups
3.Wheat flour 1 cup
4.Ghee 11/2 cup
5.Sugar 2 cups
6.Cardamom Powder 1 tsp
7.Cashewnut 10
8.Nutmeg powder 1 tsp
9.Resins 10
10.Almond 10 (chopped)

1.Take a cooker.Pour 21/2 cups of water.When the water boils add moong dal.
Allow two whistle and switch off the gas.
2.Take a kadai.Add the 11/2 cups of ghee.Sprinkle the entire wheat flour slowly.
Along with that add cashewnuts.Stir well.When the cashewnuts become red sprinkle
little waterand switch off the flame.
3.Take a Kadai
Add one by one
b.the boiled moongdal
c.wheat flour with ghee mix
4.Stir on low heat till the mixture collects in a soft ball.
Add kesari powder,Nutmeg powder and cardomom powder.
Decorate with chopped almond.

Digestive Powder


1.Coriander seeds 4 tblsp
2.Red chillies 2
3.Pepper 2 tblsp
4.Cumin seeds 1 tsp
5.Tymol seeds 1 tblsp
(ajwain in Hindi,Omam in Tamil)
6.Dry ginger powder 1 tblsp
7.Curry leaves few
8.Asafoetida little
9.White sesame seeds 1 tblsp


Fry all the items individually one by one.
Add salt and grind it into a powder.
Take one spoon powder with hot water.
Good for digestion.

Thursday, July 12, 2007

Stuffed Cheese Cutlet

1.Potato 2 cups(boiled,peeled and mashed)
2.Spinach 1 cup (wash,chop,boil and grind)
3.Grated paneer 1/2 cup
4.Maida 1 cup
5.Bread slice 2
6.Bread crums 2 tblsp
7.Red chilli powder 1 tblsp
8.Garam masala powder 1 tblsp
9.Ginger little (chopped)
10.Green chilli little (chopped)
11.Cooking cheese 1 cup (cut into small pieces)

1.Take a broad vessel
Add one by one
a.mashed potatoes
b.grinded spinach
c.grated paneer
d.powdered bread slice
Mix all the items well.Add salt.
red chilli powder
garam masala powder
chopped ginger
chopped green chillies
coriander and curry leaves.
Mix well.Stuff cooking cheese pieces.
Make small balls and keep aside.
3.Mix Maida with water and make a thick batter without any lumps.
4.Take the prepared stuffed cheese balls,immerse in the maida batter,and
roll it in bread crums.
Deep fry in hot oil.
Serve the cutlet with tomato sauce.

Rawa Uppuma

1.Bombay Rawa 1 cup
2.Onion 1 (chopped)
3.Green chilli 1 (chopped)
4.carrot 1 (chopped)
5.peas 1/2 cup
6.Water 2 cups
Mustard 1 tsp
Urad dal 1 tsp
Asafoetida 1 tsp
Curry leaves few
Ginger small pieces

Finely cut corriander leaves 2 tblsp
Grated fried coconut 2 tblsp
Lemon 1
1.Take a deep curved pan and fry the rawa without oil.
2.Heat oil add seasonings and chopped onion.
Fry till it becomes brown.Add carrot,peas and green chilli.Fry again.
3.Pour boiling water and stir in reduced flame.Add salt.
4.When moisture is absorbed and uppuma is cooked,switch off the gas.
Squeeze lime,mix welland garnish with grated coconut and cut coriander leaves.

Instant Payasam

1.Grated coconut 1 cup
2.Cashew nut 10
3.Bengal gram 1 tblsp
4.Rice 1 tblsp
5.Cardamom powder 1 tsp
6.Grated jaggery 1 cup
7.Milk 2 cups
8.Water 1/2 cup
9.Ghee 1 tblsp
1.Fry grated coconut,cashewnut,bengalgram and rice with ghee and grind it in the mixie.
2.Add little water in a Kadai and add grated jaggery.Stir continuously until the
jaggery dissolves. Add milk and grinded paste.Reduce the flame and boil for ten minutes.
3.Add cardamom powder and fried cashew nuts.

Tuesday, July 10, 2007

Vegetable Stew (side dish)


1.Onion 1/2 cup chopped
2.Carrot 1/2 cup chopped

3.Beans 1/2 cup chopped
4.Cauliflower 1 cup (in flowerets)
5.Potato 1 cup (peel and cut into 1" thin)
6.Peas 1 cup cooked
7.Green chillies 3
8.Pepper 4
9.Salt to taste
10.Oil as required
11.Sugar one tsp
12.Coconut milk 2 cups
1.Cardamom 2
2.Cinnamom one piece
3.Cloves 2
4.Curry leaves few

1.Take a cooker and pour one cup of coconut milk in it.
Add all the vegetables.Allow two whistles.
2.Grind pepper and green chillies into a paste and keep aside.
3.Heat oil in a Kadai.Add seasonings and then finely cut onions.Saute well.
4.Add the grinded pepper and green chillies paste.
5.Add the cooked vegetables and salt.
6.Add the remaining onecup of milk.Keep in medium flame.
Cook till the gravy becomes thick.
Add sugar and switch off the gas.
It is a good side dish for chappati and sambar rice.

Mangalore Bonda


1.Maida 200 gm.
2.Rice flour 100 gm
3.Urad flour 2 tblsp
4.Curd 1/4 cup
5.Water 1 tblsp
6.Green chillie 4 chopped
7.Ginger little
8.Curry leaves 1 small bunch
9.Asafoetida 1 tsp
10.salt as required


1.Mix maida,rice flour and urad flour.
Add green chillies,asafoetida,salt and curry leaves.
To this add curd so that the mix becomes a thick paste.
If necessary sprinkle one tblsp of water and mix well.

2.Make small balls.
Deep fry in oil.

Monday, July 9, 2007


First friend:- Would you lend me hundred rupees?
Second friend:-Yes,definitely.
First friend:- All right,lend me hundred,but just give me fifty now.
Second friend:- O.K. but why?
First friend:-Then you will owe me fifty.and I will owe you fifty and
we will be all square.

2.I did not forget your birthday darling,I bought you this beautiful chain for you.
But you promised me a car for my birthday.
I know but I cannot find a immitation car.

Paal Payasam (easy method)


1.Rice 1/4 cup
2.Milk 4 cups
3.Sugar 1 cup
4.Grated badam little
5.Cardomom powder 1 tblsp
6.Saffron little


1.Grind rice in the mixie into small pieces just like rava.
2.Take a cooker and pour 3 cups of milk in it.
Add the broken rice.Keep in medium flame and allow two whistles.
Then switch off the gas stove.
3.When the pressure reduces open the cooker and add the remaining one cup of milk
and sugar. Again keep in medium flame and stir it till the sugar dissolves.
Switch off the gas when the consistency is thick.
4.Add grated badam,cardamom powder and saffron.
(Instead of milk you can use condensed milk also)

Saturday, July 7, 2007



1.Rice flour 1 cup
2.Water 11/2 cup
3.Grated coconut 2 cups
4.Grated jaggery 1/2 cup
5.Cardamom powder 1 tsp
6.Salt a pinch
7.Oil 1 tblsp

To make the dough:-

1.Boil the water.Add salt and oil.
Add rice flour and stir it until it forms a lump.
(it will take only two minutes).Knead it well and cover it
in a wet cloth.Keep aside.
Poornam (for stuffing):-
2.Put grated coconut and jaggery in a Khadai with two tblsp of water.
(dont add water morethan this) Stir continuously until the moisture dries.Add cardamom
powder. Make small tiny balls which should be soft.Keep aside.
3.Take one ball of the pooranam and stuff it into the small portion of dough.
The dough should be shaped like a cup and the four corners drawn together
to get the correct shape.
4.Steam it for ten minutes.

Friday, July 6, 2007

Chettinad Appam


1.Rice 4 cups
2.Urad Dhal 1 cup
3. Channa Dal 1 tblsp
4. Moong dal 1 tblsp
5. Fenugreek 1 tsp
6. Grated jaggery 3 cups
7. Grated coconut 2 tblsp
8. Cardamom powder 1 tblsp
9. Oil as required


1.Soak rice,all dals,and fenugreek together for three hours.
Grind to smooth paste with grated coconut.
2. Add grated jaggery and cardamom powder.
Grind it again for few minutes.
3. Heat oil in a Khadai.Keep in medium flame and take a spoonful of batter and
put it in the oil (like a small round size 3" diameter)
Turn over when it is still white in colour.Do not fry till crisp.
Drain excess oil.
4. Repeat the process till all the batter is used.

(Apart from Kozhakkattai, APPAM is also an important item for Ganesh Chaturthi)

Wednesday, July 4, 2007



1.Toor dal 1/2 cup
2.Channa dal 1/2 cup
3.Urad dal 1/4 cup
4.Rice 1/2 cup
5.Badam 4 nos
6.Cashew nuts 4 nos
7.Red chillies 5
8.Green chillies 3
9.Grated coconut 3 tblsp
10.Ginger a small piece
11.Asafoetida little
12.Oil and salt as required


1.Soak all dals and rice in water for two hours.
Drain it and grind the above with the chillies,asafoetida (roast it with little oil)
ginger and salt.
Make small balls and deep fry in oil.

Tuesday, July 3, 2007


1. SHE:- If I refused to be your wife,will you really commit suicide?

HE:- That has been my usual procedure.

2. SHE:- I have been asked to get married plenty of times.

Boyfriend:- Who asked you, darling

SHE:- My mom and daddy.

Bisi Bele Huli

1.Rice 2 cups
2.Water 14 cups
3.Toor dal 1 cup
4.Tamarind small lime size
5.Turmeric powder 1 tblsp
6.Ghee 2 tblsp
7.Small onion 200 gms peeled

Prepare the following two types of powders before cooking:-

1. dhania 1 tblsp
red chilli 4
grated coconut 1 cup
fenugreek seeds 1 tblsp
asofoetida little
Fry all the items one by one using a little oil then powder them together.
Keep aside.
2. cardamom,cinnamom,cloves and bay leaf little
red chilli 2
curry leaves little
cashewnut 4
fry all the items and grind it into a paste.Keep aside.


1.Pour two cups of water in a Pressure cooker.
Add washed dal,turmeric powder and ghee.
2.When the dal is half cooked add the cleaned rice.
Add the remaining cups of water.
3.Add tamarind water.(soak tamarind in one cup of water
and extract juice.
4.Add salt
5.Add peeled onions.
6.When the rice is half cooked
Add the two types of powder.
Mix well and close the lid.
Reduce the flame and pressure cook for 10 minutes.

Saturday, June 30, 2007

Peas Pulav


1.Basumati Rice 1 cup
2.Peas 1 cup
3.Small onions half cup peeled
4.Grated coconut half cup
5.Water 11/2 cup
6.Oil 2 tblsp
7.Cloves,cardamomand cinnamom few
8.Bay leaf 1
9.salt as required
10.Ginger garlic paste 1 tblsp


1.Wash and soak rice for 30 minutes.
Drain water and fry lightly with half a teaspoon of ghee.
Keep aside.

2.Peel onions.Cook peas till tender.

3.Heat oil in a pressure cooker.
Fry the masala items and bay leaf.
Peeled onions
cooked peas
ginger garlic paste
grated coconut
and fry in a medium flame till good smell comes.
4.Add salt and water.
When it starts boiling add rice.
Mix well and close the lid.
Reduce flame and pressure cook for 10 minutes.
Serve hot.

Friday, June 29, 2007

Barley Soup


1.Spring onion 2 cups (sliced and cut into pieces)
2.Garlic 1 tbsp (chopped)
3.Barley 1 cup
4.Carrot 1 cup (cut into small pieces)
5.Small celery root peeled and diced
6.Cucumber 1/2 cup chopped
7.Lemon juice 1 tbsp
8.Black pepper 1 tbsp
9.oil (olive oil) 2 tbsp
salt to taste
10.Water 4 cups
11. Corn flour 1 tbsp


1.Heat oil in a large pan over medium heat.
Add spring onion and cook 5 minutes until softened.
2.Add garlic and saute.
3.Add barley and water.Bring soup to a boil.
Reduce heat,cover and simmer for 20 minutes.
4.Add carrots,celery and cucumber
Stir on low flame until barley and all vegetables are tender.
5.Take one tbsp.of corn flour and mix it with little water.
Just add this into the soup for thickening.
6.Just before serving add lemon juice,black pepper and salt to taste.

Thursday, June 28, 2007

Beetroot Halwa


1.Beetroot 1/2 kg
2.Milk 3/4 lit.
3.Sugar 250gm.
4.Cardamom powder 1 tsp
5.Ghee 1 tbsp
6.Saffron few flakes

Peel and grate beetroot.
Take a heavy saucepan.Put milk and beetroot.
Boil till thick.
Stir continuously once it starts thickening.
Add sugar and cook.
Add ghee,cardamom powder and saffron
Stir on low flame till the ghee oozes out.
Decorate with chopped almonds
Serve hot.

Wednesday, June 27, 2007

Bitter gourd with Channa dal

1.Bitter gourd 1/2 kg
2.Onion 1/2 kg finely sliced
3.Channa dal 1/4 kg boiled
4.Sour curds 1 cup
5.Jaggery 4 tbsp
6.Turmeric powder 1 tsp
7.Corainder powder 2tbsp
8. Saunf 2 tbsp
9.Garlic 10 flakes
10.Chilli powder 2 tbsp
11.Amchoor 1 tbsp
12.Mustard oil 1 cup
1.Fenugreek seeds 1 tsp
salt to taste

1.Scrap the bitter gourd and rub each with salt and amchoor.
Keep overnight. Next day wash them well,slit from oneside and remove the seeds .
Wash again and cut into two cm.thick slices.
Place in a large vessel with all other ingredients except oil and fenugreek.
Add three tablespoon of oil and mix well.
2.Pour water.Cover and place on a low flame.
Cook till dal and bitter gourd are soft and water is absorbed.
Heat the remaining oil in a khadai.Season with fenugreek.
Add the cooked mixture and cook stirring till brown.
3.When oil separates from the sides of the vessel,remove from fire.
Serve hot.

This is a pickle type of curry which is served with puris or parathas.

Tuesday, June 26, 2007


One day Akbar was strolling in his palace gardens with Birbal.
Many crows were flying around.The King enjoyed their flying.
Suddencly he asked Birbal "How many crows could be in the Kingdom."
Birbal thought for a moment and answered 45342 crows.
How do you know that asked the King.
You can get them counted replied Birbal.
The King then asked "If there will be less than that?".
That means the rest of them have gone on vacation to some neighbouring Kingdom-
was the reply.
"If there will be more than that"
"The crows are visiting our Kingdom"
Akbar was pleased with the reply.

Malpoa(Delicious sweet from Bengal)


1.Milk 5 cups
2.Maida 4 tbsp
3.Rava 3 tbsp
4.Saunf 1/4 tsp
5.ghee to fry
6.Sugar 1 cup
7.Water 1 cup
8.Rose essence few drops

1.Boil the milk till semi solid consistency.
Cool it and add maida and rava.
Add crushed saunf and mix to a creamy batter.
Keep aside for one hour.
2.Mix sugar with water and cook to a thin syrup.
Add a few drops of milk and strain.
Add rose essence and divide the syrup into two parts.
Place one part in a wide shallow dish.
3.Heat a tawa and grease with ghee.
pour the batter spread evenlyand make pancakes,
cooked on both sides with ghee till golden brown.
4.As each pancake is cooked,transfer it to the shallow dish of syrup.
Pour the remaining syrup on top.
Serve chill.

Sunday, June 24, 2007

Fruit Pudding


1.Mango pulp one cup
2.Sapotta pulp one cup
3.Orange juice one cup
4.Gelatine 2 tsp

For Garnishing:-

Any fruits

To obtain the pulp of the fruits:
1.Peel the mango cut the flesh into pieces and run in the mixy with sugar
and blend to obtain a pulp.
2.For the sapotta pulp-peel the fruit,remove the seeds,cut into pieces and
blend in the mixy to obtain puree.
3.Mix the mango pulp,sapotta pulp, and orange juice.
4.Soak the gelatine in 3 tsp of warm water.
5.Mix the gelatine mixture in to the fruit puree mixture and blend again.
6.Pur it in a container and keep it in the fridge.
7.Allow the pudding to set.
8.While serving decorate with fruits.

Sweet potato basanthi


1.Sweet potato 3 cups grated
2.Ghee 3 tbsp
3.Sugar 1/2 cup
4.Milk powder 2 tbsp
5.Cardamom powder 1/2 tsp
6.Saffron 1/4 tsp

For garnishing:- tsp almomds and pista chopped tsp raisins


Heat ghee in a pan.
Put the grated sweet potato into it and cook till it is soft.
Mix milk powder,sugar,cardamom powder and saffron.
Cook till the sugar dissolves.
Garnish with dry fruits.
Serve hot.

Saturday, June 23, 2007


1. How old is your father
As old as I am
How is it possible.
He became father only after I was born.

2.Who is donkey:
Once Akbar went to the river with his two sons and wise Minister Birbal.
On the bank of the river,Akbar and two sons took off their clothes and asked
Birbal to take care of them while they took bath in the river.
Birbal was waiting for them to come out of the river.
All the clothes were on his shoulder.
Looking at Birbal standing like this,Akbar said to him "Birbal you look like as
if you are carrying a washerman's donkey load."
Birbal quickly replied "Sir,washerman's donkey carries only one donkey's load
whereas I am carrying three donkey's load."
Akbar was speechless.

Water Melon -Sarbath


1.Water melon thick juice 2 cups
2.Black grape juice 2 cups
3.Sugar 1 cup
4.Lemon Juice 1/4 cup
5.Cardomom powder 1/2 tsp
6.Cinnamom powder 1/2 tsp
7.Gelatine 1 tbsp
8.Water 1/2 cup
Few sprig of mint

Mix sugar with both the juices.
Add lemon juice,cardomom powder and cinnamom powder.
Soak gelatine in half cup water for five minutes.
Melt on low heat.Add to the prepared mixture.
Put it in the freezer to set.
Serve a big scoop of sarbath with a sprig of mint.

Water Melon Salad

1.Cherry Jelly crystals 1 cup
2.Water melon juice 1 cup
3.Water 1 cup
4.Pepper powder half a tsp
5.Cucumber chopped 1/2 cup
6.Carrot chopped 1/2 cup
7.Celery chopped 1/2 cup
8.Chilli sauce 1 tbsp
9.salt to taste.

Soak cherry jelly crystals in watermelon juice and water for five minutes.
Melt on medium heat.
Add salt,pepper,cumber,carrot celeryand chilli sauce.Mix well and put it in a fancy mould.
Set aside for four hours in fridge.
Keep in fridge till serving time.

Friday, June 22, 2007

Tips (for hair growth)

1.Boil a handful of curry leaves in 100 ml of coconut oil and massage this oil
into the scalp.This prevents loss of hair.

2.To getrid of split ends in the hair,
mix one tsp of almond oil,one tsp of honey,one egg yolk
and spread all over the scalp.After 30 minutes wash off with
lukewarm water.

3.Lice can be removed from the hair by wrapping the hair in a towel full of basil leaves
and leaving it overnight.Do it for a week.
4.Crushed spinach leaves makes an excellent hair conditioner.

Thursday, June 21, 2007

Gobi Manchurian


1.Medium sized cauliflower 1 (clean and broken into small florettes)
2.Onion 3
3.Tomato 3
4.Green chilli 2 finely chopped
5.Ginger small piece
6.Garlic 4 pieces
7.clove,cinnamom,cardamom (all masala items little)
8.Turmeric powder,chilli powder,coariander powder- each one tsp.
9.oil and water as required

Frying batter:-
1.corn flour one tsp
2.Maida one tsp
3.Baking powder one tsp
salt to taste


1.Boil the florettes for five minutes in water.Drain it
2.Mix all the ingredients forfrying batter.Whipup to make a smooth
batter and keep aside.
3.Squeeze the cauliflower pieces to remove excess water.
Put them in a bowl and mix with frying batter till they are well coated.
Deep fry the batter coated cauliflower in medium hot oil till golden brown and crisp.
Keep aside.
4.Fry the onion till it becomes brown.
Put the tomato in boiling water and peel off the skin.
Grind the above two and make it a paste.
Keep aside.
5.Take a khadai and add little oil.
Fry the masala items.
ginger garlic paste
onion tomato paste
turmeric powder,chilli powder,coariander powder
and little salt and two cups of water.
Bring to boil and simmer for five minutes.
6.Add the fried cauliflower pieces.
Mix well.
Garnish with coariander leaves and serve hot.

Tuesday, June 19, 2007



Milk 1/2 litre
citric acid half a teaspoon
sugar one cup
water two cups
rose essence 1-2 drops


Heat the milk
Cool it for half an hour.Remove the creamy layer.
Reheat the milk.
Add the cirtic acid dissolved in water.
Stir slowly till the milk is curdled.
Keep as it is for 5 minutes.
Heat the sugar and water in a kadai.Bring to boil.
Strain the milk through a muslin cloth.
Press out the excess water and spread it in wide plate.
Make s ix equal sized balls of the dough.
Keep them in the boiling warter. Cover witha closed lid.
Boil for five minutes.
Take off from heat and allow to cool.
Add essence and refrigerate for sometime.

Monday, June 18, 2007

Mint Rice

Rice 2 cups
Mint leaves one bunch
Big onion 2 chopped finely
Green peas a handful
potato 2 (boiled)
Green chillies 5
garam masala 1 tsp
coconut 3 tbsp (grated)
tamarind small lemon size
salt to taste
oil 2 tbsp


1.Wash and soak rice for 10 minutes in 31/2 cups of water.
2.Fry mint leaves,chillies till the leaves shrink.Grind it along with coconut
tamarind and salt.
3.Fry onion till it becomes brown.
4.cook potatoes- peel off the skin
5.cook peas separately.
Mix well all the items from 1 to 5.
Reduce flame and pressure cook for 10 minutes OR
you can keep the entire thing in electric cooker or rice cooker.

Thursday, June 14, 2007


1.To remove stains from vessels mix bleaching powder in the water and dip the vessles in the water for sometime.Then wash them with detergent powder.
2.To clean oily vessels use a few drops of vinegar.
3. Copper and brass utensils can be washed with lemon and salt.
4. If the ice trays in fridge is sticky wash them with hot soap water.
5. Tea and coffee stains in the tumbler can be removed by rubbing salt over them and
wash them after few minutes.


An Apple a day keeps the Doctor away.
The fruit can be usedfor the following ailments.
1. take an apple a day for constipation
2.take cooked apples for diarrhoea
3.make it in to a paste & take few times a dayfor dysentery
4.take an apple with honey to avoid heart problems
5.taking apple regularly will avoid rheumatism