Monday, March 31, 2008

Burmese coconut rice


1.Raw rice 2 cups
2.Coconut milk 2 cups
3.Onion sliced 1
4.Sugar 2 tsp
5.Oil and salt as required
6.sesame seeds 2 tsp (for garnishing)

1.Heat oil in a pan.Add onions and fry till brown.
Add rice ,coconut milk,sugar and salt. Mix well.
2.Add enough water to reach one inch above the rice.
3.Bring to boil,cover with lid and simmer for 20 minutes.
4.Stir rice with fork and sprinkle sesame seeds and serve.

Thursday, March 27, 2008

Orange-Sesame Noodles with Beans and Carrot

1.Orange juice 1/2 cup
2.Soy sauce 3 tblsp
3.Peanut butter 3 tblsp
4.Seasame oil 2 tblsp
5.Ginger 2 tsp (chopped)
6.Grated orange zest 2 tsp
7.Red chilli powder 1/4 tsp
8.Boiled french beans 1 cup (diagonally sliced)
9.Boiled carrots 2 (cut into lengthwise)
10.Wholewheat spaghetti 3 cups
11.Spring onion 3 (sliced finely)
12. salt to taste.

1.Combine orange juice,soy sauce,peanut butter,seasame oil,ginger,orange zest,chilli powder and salt in a large bowl.
2. Pour water in a pan and cook spaghetti for five minutes.Drain and immediately toss with orange mixture,beans and carrot.Set aside.
3.Arrange on serving plate.Garnish with spring onion and serve.

Thursday, March 20, 2008


1.Roasted rice flour 1 cup
2.Water 1-1/2 cup
3.salt to taste

1.Boil water in a big vessel.Add salt.
Add flour and stir continuously on a slow fire until well mixed.
2.Remove from fire and stir till it is a thick smooth paste.
3.Take an idiyappam mould and put some rice paste,and press to a idiyappa thattu
into rounds.Place two or three thattus of idiyappam in a pressure cooker
and cook without the weight for ten minutes.
4.Serve hot with vegetable kurma.

Friday, March 14, 2008

Kuzhaay Puttu (steamed rice cake)

1.Raw rice 500 gms
2.Grated coconut 1 cup
3.Salt to taste


1.Clean and soak rice in cold water for three hours.
Drain till the moisture is absorbed.
Pound and sieve, then roast the flour and cool.
2.Add salted water little by little and mix with fingers till it forms
small grains.Keep aside for half an hour.
3.Take a puttu vessel ( a long cylindrical vessel specially made for puttu)
and sprinkle a little coconut and then put a handful of prepared flour.
Continue till the vessel is filled,finishing with a layer of coconut on top.
4.Take a cooker and pour four cups of water.close the lid. Keep the puttu vessel
on the top of the lid.Cook till the steam comes out ( for ten minutes)
5.Remove the puttu vessel from the cooker.Place it on a plate and push out the
contents with the help of a spoon.
6.Serve hot with banana and sugar.

Sunday, March 9, 2008

Potato Marvel

1.Boiled potato mash 2 cups
2.Coconut milk 1 cup
3.Sugar 1/2 cup
4.Chopped cashewnuts 2 tblsp
5.Raisins 2 tblsp
6.Cardamom powder 1/2 tsp
7.Ghee 2 tblsp
1.Put the coconut milk in a pan and heat it on slow fire.
2.Add sugar.As soon as it dissolves add the potato mash and keep stirring.
3.Add the rice flour paste,raisins,chopped cashewnuts and the cardamom powder.
4.When the mixture begins to leave the sides of the pan add the ghee.
5.Cool and then cut into desired shapes.
6.Serve chilled.

Tuesday, March 4, 2008

Potato Surprise

1.Boiled potatoes 8
2.Cooked green peas 1/2 cup
3.Grated cashewnuts 1 tblsp
4.Chopped green chillies 1 tblsp
5.A few strands of cooked noodles
6.Maida 2 tblsp
7.salt and oil as required
1.Peel the potatoes and core them leaving a one inch shell.
2.In a mixing bowl put in the cooked green peas,chopped green chillies,
along with the cored potato mash,the grated cashew nuts and salt to taste.
Lightly mash all well.
3.Divide this mash into equal portions. Fill a portion of the mash into each cored potato.Seal the ends with a little plain potato mash.
Now wrap the cored and stuffed potatoes with the cooked noodle strands.
4.Make a thin batter of the maida with water.Heat oil in a kadai.
Dip each noodle wrapped potato in the maida batter and deep fry till brown.
5.Serve hot with tomato sauce.

Monday, March 3, 2008

Potato Chilli Fry

1.Boiled potatoes 4
2.Chopped onion 1
3.Chopped green chillies 4
4.Crushed pepper 3 tblsp
5.Butter 4 tblsp
6.Turmeric powder 1 tsp
7.salt to taste
8.Coriander leaves for garnishing
1.Peel the potatoes
Take a kadai.Fry the chopped onion with butter till brown.
2.Add the chopped green chillies and the potatoes.
Stir for sometime.Mix turmeric powder and crushed pepper.
Add salt to taste.
3.Sprinkle chopped coriander leaves on top and serve hot.

Saturday, March 1, 2008

Potato Balls

1.Boiled potatoes 3
2.Cashewnuts 6
3.Coriander leaves 1 tblsp (chopped)
4.Grated cheese 1 tblsp
5.Roasted seasame 1 tblsp
6.Chilli powder &turmeric powder each one tsp
7.Lemon juice 1 tblsp
8.salt and oil as required
1.Peel and mash the potato well.
In a mixing bowl put in the potato mash along with the choopped coriander,
grated cheese,chilli powder,turmeric powder,lemon juice and salt to taste.
2.Mix well.Divide this potato mixture into balls.Hollow each portion to fit in a whole cashewnut.Reshape into neat balls.
3.Place the roasted seasame on a flat board and roll the potato balls in them.
Refrigerate it for 15 minutes.
4.Take a kadai,heat oil and fry the potato balls until brown.
5.Serve hot on a bed of onion,tomato and cucumber rings.