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.