Monday, September 28, 2009

Oats Upma


Oats 1 cup
Onion 1
Green chilli 2
Carrot 2
Capsicum 1
Water 1 1/2 cup
Salt and oil as required
Coriander leaves chopped few
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

1.Cut onion,green chillies,carrot,and capsicum into small pieces.
2.Heat oil in a pan
Add seasonings.
Add green chillies and onion and fry till brown.
Add carrot and capsicum and fry for sometime.
3.Add water with salt and allow it to boil for few minutes.
Then add oats.
Keep stirring til all the water is absorbed and the oats are cooked.

Thursday, September 24, 2009

Walnut Burfi


Walt nut 1 cup
Sugar 1/ cup
Condensed milk 1 1/2 cup
Ghee 2 tblsp
Nutmug powder 1 tsp
Cardamom Powder 1 tsp


Take a kadai and fry walnut till it becomes dark brown
and grind into powder.
Heat the milk and sugar together.
Stir continuously till it thickens.
Add powdered walnuts.
Add ghee and stir well till the mixture leaves the kadai.
Add the nutmeg powder and the cardamom powder.
Take a plate and apply ghee.
Spread the mixture over the plate.
Refrigerate it.
After one hour cut into square shaped pieces.

Friday, September 18, 2009

Sprouted SoyBean Sundal


Soy Bean 1 cup
Capsicum 1 (chopped)
Onion 1 (chopped)
Carrot 2 (grated)
Green chillies 2
Turmeric powder 1 tsp
For dry roast:
Coriander 1 tsp
Bengal gram 1 tsp
Urad dhal 1 tsp
Red chilli 1

Mustard 1tsp
Urad dhal 1 tsp
Asafoetida 1/2 tsp (powder)
Curry leaves few

Method for making sprouts:
Soak soybean overnight.
Drain off the water.
Rinse and drain every four hours.
Second day night keep the drained soybean in a wet cloth.
In the morning you can see the sprouts.

1.Cook sprouted soybean with enough salt,turmeric powder and water till it becomes soft.
2.In a Kadai fry dhaniya,bengal gram,urad dhal and redchilli with oil.
Grind coarsely in the mixie.Keep aside.
3.Add one tsp of oil in the kadai.
Add seasonings.
Add chopped onion,green chillies and fry until brown.
Add cooked soy bean,capsicum,grated carrot.
Mix well.
4.Finally add ground powder.

Friday, September 4, 2009

Sponge Idly


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.

Other entry - Kuzhayya Puttu
Vermicilli Upma

Wednesday, September 2, 2009

Aval (Rice flakes) Upma


Aval 1 cup
Green chillies 2
Turmeric powder 1 tsp
Asafoetida a pinch
Onion 1
Lemon 1
For seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few
For garnishing:
Coriander leaves (chopped) few

1.Clean,wash and soak Aval in water for five minutes.Drain it and keep aside.
2.Heat oil in a Kadai and add seasonings.
3.Add turmeric powder,green chillies and asafoetida.
Stir well.
Add onion and fry till brown.
4.Add Aval and cook on low flame for few minutes.
Finally squeeze lemon.
5.Garnish with chopped coriander leaves.