Saturday, August 29, 2009

Sponge Idli


Rice 4 cups
Urad dhal 1 cup
Fenugreek 2 tsp
salt and oil as required


1.Soak rice for 3 hours
2.Soak urad dhal for 45 minutes.
Soak fenugreek separately.
3.Grind urad dhal with fenugreek into a smooth paste.
Grind the rice coarsely.
4.Add the urad dhal batter to the rice batter with salt.
Let the grinder run for 2 to 3 minutes.
5.Keep it in a warm place for about 8-9 hours for fermentation.
Fermentation is the key step in making sponge idlis.
6.Grease idli moulds with oil and fill batter in each mould.
Steam cook for about ten minutes.
7.Remove the idlis with the help of spoon.
Side dish for this idli can be sambar,chutney (coconut,onion) &
idli chilli powder.

Friday, August 28, 2009

Watermelon Banana split

Banana 4
Watermelon 8 scoops
Yogurt 1/2 cup
Blueberries handful
Roasted almonds 1/2 cup


*To make watermelon " scoops" use an icecream scoop to create balls of watemelon.
* Cut bananas lengthwise.
* Place the watermelon scoop on the banana.
* Pour yogurt over the watermelon scoops.
*Sprinkle with blueberries and roasted almonds.

Tuesday, August 25, 2009

Spinach & Yogurt Dip


Spinach 1 cup (finely chopped)
Onion 1/2 cup (finely chopped)
Yogurt 1 cup
Ground cinnamon 1/2 tsp
Ground pepper 1/2 tsp
Butter 2 tblsp
Garlic 2 (minced)
salt as per taste

1.Melt the butter in a saucepan.
Add garlic and onion.Fry till brown.
2.Add chopped spinach and salt.
Saute well.
Set the mixture aside to cool.
3.In a medium bowl mix the yogurt,ground cinnamon and
ground pepper well.
Mix the spinach mixture.
Wait for 30 minutes to allow the flavours to mingle.
Refrigerate it.
4.This dip can be served with bread and french fries.

Friday, August 21, 2009

Pineapple Rasam


Pineapple 2 pieces
Toor dhal 1/2 cup
Asafotida powder 1 tsp
Tamarind Lemon size
Coriander leaves few

To grind:
Red chilli 2
Coriander 1 tsp
Pepper 1 tsp
Bengalgram dhal 1 tsp
Toor dhal 1 tsp
Cumin 1/2 tsp

For seasoning:
Mustard 1 tsp
Curry leaves few

*Grind the two pieces of pineapple with little water in a mixie
and filter it.Keep the juice aside.
*Pressure cook toor dhal.
*Take a kadai and fry all the items except cumin and grind (along with raw cumin)
into a smooth paste.
*Soak tamarind in a cup of water and extract the pulp.
Add asafoetida powder and salt.
Allow to boil for five minutes.
*Add the ground paste and cooked toor dal with two cups of water.
Let it boil for sometime.
Remove from heat and add pineapple juice.
*Season with mustard and curryleaves
Finally garnish with coriander leaves.

Friday, August 14, 2009

Kollu (Horse Gram) Adai

Kollu 2 cups
Boiled rice 1 cup
Toor dhal 1/2 cup
Bengal gram dhal 1/2 cup
Red chilli 4
Green chilli 2
Asafoetida a small piece
Oil and salt aas required
Coriander leaves chopped few
curry leaves few
* Soak the kollu overnight.
Soak other items for about two hours.
* Grind the entire item with salt to a smooth paste.
* Add chopped coriander and curry leaves.
* Heat tava.Sprinkle little oil.
Slowly place the adai batter on it.
Cook on both sides by adding little oil.
* Serve with tomato chutney.

Thursday, August 13, 2009

Kollu (Horse gram)Podi

Kollu 1 cup
Red chilli 2
Cumin 1 tsp
Pepper 1 tsp
Curry leaves few
Asafoetida powder 1tsp


1.Heat oil in a kadai.Fry Kollu till red. Keep aside.
2.Fry red chilli,cumin,and pepper.
3.Grind all the items with salt and curry leaves.

Friday, August 7, 2009

Pattani (Green Peas) Sundal


Green peas 2 cups
Green chillies 4
Grated coconut 1 cup
Raw mango 1 (cut into small pieces)

Mustard 1 tsp
Urad dhal 1 tsp
Red chilli 4
Grated ginger 1 tblsp
Curry leaves few
Asafoetida powder 1 tsp


1.Soak green peas for six hours.Pressure cook.
Allow two whistles.Drain the water.
2.Heat oil in a kadai.
Add seasonings.
Add cooked peas and salt.
Add green chillies
Add grated coconut
Add mango pieces
Stir for few minutes.
3. Remove from heat and let it cool for few minutes.

Tuesday, August 4, 2009


Ingredients to prepare the outer shell of the Kozhukkattai:

Rice 2 cups
Water 4 cups
Seasame oil 2 tblsp
salt as required


1.Wash and soak rice for an hour.Drain the water and spread the rice on a cloth
and allow it to dry.Then grind it into a smooth flour.
2.Take a kadai.Pour four cups of water.Add a pinch of salt and one tsp of
seasame oil.Allow to boil.When the water starts boiling,sprinkle rice
flour,stirring continuously.
3.Remove from fire when the mixture becomes a thick dough like chappatti batter.
4.This dough is used for all kozhukkattai's as an outer shell.

Coconut Kozhukkattai:

Grated coconut 1 cup
Grated jaggery 1 cup
Cardamom powder 1 tsp
1.Take a kadai.
Add grated coconut and grated jaggery.
Stir well till the jaggery dissolves.
When the mixture becomes thick add cardamom powder.
Keep aside.
2.Make small balls out of the dough already prepared for the outershell.
Make cups out of the balls.Fill one tsp of the coconut pooranam
and cover the edges.You will get a round ball with a cone shape on top.
3.Keep it in idli cooker for seven minutes.

Urad dhal Kozhukkattai:

Urad dhal 1/2 cup
Grated coconut 1/2 cup
Bengal gram dhal 1 tblsp
green chillies 2
Red chillies 2
Asafoetida a small piece

Mustard 1 tsp
Urad dhal 1 tsp
curry leaves few
1.Soak the two dhals in water for an hour and grind coarsely along with other
items.Add salt.Keep it in the idli cooker for ten minutes.
2.Take a kadai.Add seasonings.
Add the ground urad dhal.
Cook on low flame stirring well.
3.Make small balls out of the prepared dough for outer shell.
Make cups out of these balls.
Fill one tsp of urad dhal pooranam and fold it like "somasi"
Keep it in idli cooker for seven minutes.