Friday, July 31, 2009

Badam (Almond) Icecream


Milk 4 cups
Cream 1/2 cup
Sugar 1 cup (powdered)
Icecream steplizer 1 tsp
Badam 15
Badam essence 1 tsp
Yellow food colour 1 tsp


* Soak badam in water for one hour.
Peel off the skin and grind into a nice paste.Keep aside.
* Take a kadai.Pour 4 cups of milk.Allow to boil till it becomes
two cups.
* Add powdered sugar,cream,icecream steplizer,badam essence and food colour.
Grind the entire mixture by using whipper in the mixie.
* Then add badam paste and grind for few minutes.
Keep it in the freezer.

Thursday, July 30, 2009

Curd Biriyani


Basmati rice 2 Cups
curd 2 cups
Onion 1
Mint few leaves

For seasoning:

Cardamom 1
Cloves 2
Bay leaf 1
Cinnammom 1 inch piece


* Soak rice in two cups of water for 40 minutes.
* Take a kadai.Heat oil and fry seasonings.
* Cut onion into small pieces and fry till brown.
* Add mint leaves
* Add curd and salt.
* Mix well.
* Mix the entire mixture with the soaked rice and keep it in the
Electric cooker.

Wednesday, July 29, 2009

Okra Buttermilk Charu

Okra 10
Buttermilk 4 cups
Turmeric powder 1 tsp
Asafoetidas powder 1 tsp
Coriander leaves few
Oil and salt as required

Grind to paste:
Toor dhal 1 tblsp
raw rice 1 tblsp
green chilly 2
grated coconut 1/2 cup
cumin 1 tsp
ginger one inch size piece
(soak all the above items in water for ten minutes and grind it in a
mixie to a smooth paste)

Mustard 1 tsp
Urad dhal 1 tsp
red chilly 2
curry leave few


1.Cut okra into one inch size pieces.
2.Take a vessel.Add buttermilk,salt,turmeric powder,asafoetida powder.
Mix well and keep aside.
3.Take a kadai and fry seasonings with oil.
Add okra and fry with oil until brown and crisp.
Add buttermilk mixture.
Add ground paste.
4.Stir well and allow to boil for few minutes.
Finally add cut coriander leaves.

Monday, July 27, 2009

Gulab Jamun


Unsweetened Khoa 350 gm
Sugar 5 cups
Milk 8 cups
Maida flour 1/2 cup
Baking powder 1/4 tsp
Water 4 cups
Cardamom Powder 1 tsp
Ghee as required

1.Mix sugar,water and cardamom powder in a deep bottomed vessel
and cook until the syrup becomes thick.
2.Take a kadai.Boil milk.Add khoa.Stir constantly until khoa becomes
white and thick.
Mash the khoa in hsnd and add maida flour,baking powder and little water
and make soft smooth dough.
3.Make small balls of equal size.
4.Heat ghee in a khadai.Deep fry the balls over low heat until golden brown.
5.Put the balls in sugar syrup for 10 to 20 minutes.
Gulab Jamuns are ready.

Friday, July 24, 2009

Mango Soup


Mango (fully riped) 2(peeled and cubed)
coconut milk 1 cup
Lime juice 2 tblsp
Grated ginger 2 tblsp
Sugar 1/4 cup
Mint leaves few
Salt as per taste

* Put mangoes,and half a cup coconut milk
in a blender and puree until smooth.
* Add remaining half a cup coconut milk,lime juice,grated ginger,sugar and
salt and process again.
Refrigerate it for one hour.
Garnish with mint leaves.

Thursday, July 23, 2009

Strawberry Halwa


Strawberry 15
Milk 1cup
Sugar 2 tblsp
Ghee 1 tblsp
Honey 1 tblsp

Grate strawberries in the grater.
Mix with milk in a deep bottomed vessel.
Heat on a low flame.
Stir well till the strawberries are dissolved.
Add sugar,ghee and honey.
Stir well and cook till it comes separately from the vessel

Wednesday, July 22, 2009

Plantain podimas


Plantain 5
Grated ginger 2 tblsp
Grated coconut 2 tblsp
Turmeric powder 1 tsp
Salt and oil as required

Mustard 1 tsp
urad dhal 1 tsp
Red chilli 2
curry leaves few

* Cut plantain into three pieces and keep it in the cooker with water and turmeric
powder.Allow three whistles.
Remove the skin and grate it.
* Take a kadai and fry seasonings with oil.
Add grated plantain,grated ginger,grated coconut and salt.
Mix well.
This can be used as a side dish for all rice items.

Broccoli soup


Broccoli 2 cups (cut into florets)
Onion 1 (chopped)
Garlic 2 (minced)
Potato 1 (chopped)
Milk 1 cup
Water 2 cups
Pepper 1 tblsp (crushed)
Oil and salt as required


* Heat oil in a kadai and fry onion till brown.
* Add broccoli,chopped potato and garlic.Fry till the vegetables are tender.Add salt.
* Add milk and water.
Bring to boil and simmer for 20 minutes.
* Blend in a mixie.
Serve hot with crushed pepper.

Tuesday, July 21, 2009

Cabbage and Bean sprout salad


For salad:
Cabbage 2 cups (thinly sliced)
Bean sprouts 2 cups
Onion 1 (thinly sliced)
Pepper 2 tblsp (crushed)

For dressing:

Soy sauce 2 tblsp
Lemon juice 2 tblsp
Honey 1 tsp
Grated ginger 1 tsp

* Take two bowls.
Mix salad ingredients in one bowl and mix dressing
ingredients in another bowl.
* Pour the dressing mixture over salad and mix well.Set aside
for five minutes and serve.

Monday, July 20, 2009

Mushroom Fried Rice


Basmati rice 2 cups
Mushroom 1 cup (thinly sliced)
Onion 1
Peas 1/2 cup
Ginger 1 tblsp (chopped)
Pepper 1 tsp (crushed)
Soy sauce 1 tblsp
Seasame oil 1 tblsp


* Soak rice in three cups of water for 40 minutes. Keep aside.
* Heat oil in a kadai and fry onion (cut into small pieces) till brown.
* Boil the mushroom separately till tender.
* Add the cooked mushroom with onion.
Add peas
Add sliced ginger
Add crushed pepper
Add soy sauce
Add salt
Add oil and stir well till the mixture becomes tender.
* Mix the rice( with water) with mushroom mixture and keep it in electric
* Serve fried rice with tomato ketchup.

Thursday, July 16, 2009

Karamani (black eyed bean) Pongal


Raw rice 1 cup
Karamani 1/4 cup
Milk 3 cups
Ghee 3 tblsp
Cardamom powder 1 tsp
Jaggery 1 1/2 cup (grated)


* Take a kadai and fry karamani and rice separately without oil for few seconds
and keep aside.
* Pressure cook karamani with one cup water.Allow 3 whistles.
* Pressure cook rice with one cup milk and one cup water.Allow three whistles.
* Dissolve jaggery with little water.
* Take a deep bottomed vessel
Add cooked rice
Add cooked karamani
Add jaggery and the remaining milk.
* Allow to boil.Stir well until the mixture thickens.
* Add ghee and cardamom powder.

Wednesday, July 15, 2009

Moongdhal Payasam


Moongdhal 1/2 cup
Milk 1/2 cup
Powdered jaggery 1/4 cup
grated coconut 1 tblsp
Broken cashewnut 1 tblsp
Cardamom powder 1 tsp

* Fry moongdhal in a deep saucepan without oil for few seconds.
* Pressure cook with one cup of water.Alow three whistles.
*Add jaggery,grated coconut,cardamom powder to the mashed dhal.
Cook for few minutes till the jaggery dissolves and the mixture thickens.
*Add milk, stir well and reduce the flame.
*Add broken cashewnuts and serve warm.

Thursday, July 9, 2009

Kasi Halwa


Pumpkin 1 cup (grated)
Sugar 1 cup
Ghee 2 tblsp
Green cardamom 4
Saffron a few strands
Orange food colour 1 tsp
Cashewnuts few (fried)

1.Grind cardamom with one tsp of sugar to a fine powder.Sieve and keep aside.
2.Mix saffron and food colour in one tblsp of milk.
3.Peel the skin of the pumpkin and grate it.
4.Take a kadai and fry pumpkin with little ghee.Cook it till it looses all its
5.Add sugar and cook again.
When the halwa thickens add ghee and stir again.
6.Add cardamom powder,saffron,food colour and fried cashewnuts and stir well.

Wednesday, July 1, 2009

Cranberry Rice


Basumati Rice 1 cup
Cranberry (dried) 1 cup
Onion 1
Peas 1/2 cup
Grated carrot 1/2 cup
Tamarind water 1/2 cup
Ginger garlic paste 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Jaggery (powdered) 1 tsp
oil and salt as required
For seasoning:
cardamom 1
cloves 1
bay leaf 1
cinnamom one inch piece
saunf 1 tsp

1.Soak rice in 1 1/2 cup water for 40 minutes.
2.Take a kadai.Heat oil and fry seasonings.
3.Cut onion into small pieces and fry till brown.
4.Add Cranberry and fry till it gets to a jelly consistency.
5.Add peas and grated carrot
Add Tamarind water and salt
Add ginger garlic paste,
chilli powder,coriander powder and cumin powder.
Add little water.
6.Mix all the items and saute well
Add powdered jaggery.
7.Mix the entire mixture with the soaked rice and keep it in the electric cooker.
(tamarind water and jaggery are added to reduce the tartness of cranberry)