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.