Thursday, June 25, 2009

Brinjal/kadalai kuzhambu


Brinjal 3
Onion 1
Tomato 2
Green chillies 2
Groundnut 1/2 cup
Tamarind lemon size
Ginger garlic paste 1 tsp
Red chilli powder 2 tsp
Turmeic powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp

For grinding:
cloves 2
kus kus 1 tsp
cardamom 2
bay leaf 1
cinnamon stick 1 inch piece
grated coconut 2 tblsp

For seasoning:
Mustard 1 tsp
urad dhal 1 tsp
curry leaves few

1.Cut brinjal into 2" square size.Add little salt,one chilli powder.
Mix well with oil.Fry until brown.Keep aside.
2.Cut onion and tomato into small pieces.Fry with green chilli until onion turns
golden brown.Keep aside.
3.Fry all the grinding items with oil and grind along with onion,tomato and
green cillies into a smooth paste.
4.Add one cup of water in tamarind and extract the juice.
5.Take a kadai.Add little oil.
Add seasonings
Add the ground paste with little water and salt.
Add ground nut
Add tamarind water
Add ginger gsrlic paste,red chilli powder (1 tsp),turmeric powder,coriander
powder and cumin powder.
Stir well and allow it boil for ten minutes.
Reduce the flame and finally add brinjal.

Monday, June 22, 2009

Spinach Dip


Spinach 1 cup
Avocado 1
Lemon juice 1 tblsp
Ginger garlic paste 1 tblsp
Curry powder 1 tsp
Chilli powder 1 tsp
Crushed pepper 1 tsp
Cumin seeds 1 tsp
Salt as required


Mix all the ingredients and grind it in a mixie until smooth and serve.
This dip turns potato chips into something special.

Sunday, June 21, 2009

Kesar Beda

Milk 5 cups
Gova 50 gm(sugar less)
Sugar 100 gm
Cardamom powder 1 tsp
Nutmeg powder 1 tsp
Saffron a few strands
Chopped pista 1/4 cup

1.Mix milk,gova and sugar in a deep bottom vessel.
2.Heat first on "high" for ten minutes.Stir continuously.
Then reduce the flame and stir well for another ten minutes.
3.Mix well till the mixture stop sticking to the sides of the vessel.
4,Soak saffron in a tablespoon of milk for five minutes and then add into the
5.Add cardamom powde,nutmeg powder.
6.Make small pedas like balls and flatten them.
Keep them on a tray.
Decorate with chopped pistas.

Thursday, June 18, 2009



Raw rice 1 cup
Thoor dhal 1/2 cup
Urad dhal 1/4 cup
Channa dhal 1/2 cup
Red chillies 4
Green chillies 4
Asafoetida one pinch (hing)
Curry leaves a small bunch (finely cut)
Coriander leaves handfull (chopped)
Onion 1 (chopped)
Oil and salt as per taste


1.Soak the rice and dhals for one hour.Drain the water.Add red chillies,green chillies,hing and salt with the rice and dhals.Grind to a coarse thick paste.
2.Add curry leaves,chopped coriander leaves and chopped onion in to the ground batter
and mix well.
3.Preheat the oil.Make small balls out of the batter and deep fry it until golden brown.
Enjoy with tomato sauce.

Thursday, June 11, 2009

Elaneer (coconut water ) payasam


1.Condesnsed milk 2 cups
2.Coconut water 1 cup
3.Tender grated coconut 1/4 cup
4.Jaggery syrup 1/2 cup (pour one cup water in half cup grated jaggery.
Allow to dissolve and filter it)
5.Cardamom powder 1 tsp
6.Saffron few strands
7.sliced pista for garnishing

1.Mix the condesnsed milk,grated coconut and coconut water in a bowl.
Add the jaggery syrup and cardamom powder
Sprinkle saffron strands and sliced pistas.
Serve chill.

Thursday, June 4, 2009

Pepper Rasam


Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups


Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.