Sunday, March 29, 2009

Vermicelli Pulav


Vermicelli 2 cups
Onion 2
Tomato 2
Beans 10
Grated carrot 1/2 cup
Ginger garlic paste 1 tblsp
mint leaves few

For Seasoning:

Cardamom 2
cloves 2
Bay leaf 1
cinnammom one inch piece

Fry vermicelli till brown
Cut onion,beans and tomato into small pieces

Heat oil in a kadai.Fry the seasonings.
Add onion and fry till brown.
Add tomato,beans,and grated carrot.
Sprinkle little water and allow the vegetables to cook till soft.
Add ginger garlic paste.
Pour four cups of water with enough salt.
When it starts boiling add the fried vermicelli and mix well.
Garnish with mint leaves.

Saturday, March 21, 2009

Thavalai Adai


Raw Rice 1/2 cup
Bengal gram dhal 1/2 cup
Thuvar dhal 1/2 cup
urad dhal 1/2 cup
moong dhal 1/4 cup

Red chillies 5
green chillies 5
ginger one inch piece
coconut 3 pieces
asafoetida powder 1 tsp
cut coriander leaves 1/4 cup
cut curry leaves 1/4 cup
mustard seeds 1 tsp
Fortune Refined Sunflower oil  as required
salt as required


1.Mix rice with bengalgram dhal and thuvar dhal.Soak for one
hour.Grind it with red chillies,salt and asafoetida.Grind
coarsely.Keep aside.
2.Soak urad dhal and moongdhal separately for half an hour.
Grind urad dhal till smooth and frothy.
Drain moongdhal.
3.Cut coconut into small pieces.
4.Cut ginger and green chillies into small pieces.

Take a bowl and mix all four items well.Heat oil,season with mustard
seeds and pour over the batter.Add cut coriander leaves,and curry
Heat a Tawa and spread little batter into thick round adai.Add a
teaspoon of oil around and put two or three holes in the centre.Reduce
the flame and wait till crisp on both sides.

Enjoy with tomoto chutney