Monday, November 23, 2009

Carrot Soup


Carrot 2 cups (peeled and diced)
Onion 1 (chopped)
Garlic 3 cloves (chopped )
Ginger 1 small piece (sliced )
Vegetable stock 2 cups
Butter 2 tblsp
Curry powder 1 tsp
Black pepper 1 tsp
Coconut milk 1/2 cup
salt as needed


Take a deep bottomed vessel.Cook carrot and onion with butter.
Stir occassionally.
Add garlic,ginger,curry powder,salt and pepper.
Cook for another five minutes.
Add vegetable stock.
Bring to boil.Add coconut milk and reduce the flame.
Use blender to puree the soup.
Serve hot.

Saturday, November 21, 2009

Steel Cut Oats Dosai

Steel cut oats are whole grain groats (the inner portion of the
oat kernel)which have been cut into only two to three pieces.
They are golden in colour and resemble mini rice particles.

Steel cut oats are full of nutritional value and are high in
B-Vitamins,Calcium,protein and fiber while low in salt and
unsaturated fat.

Ingrfedients for Dosai:

Steel cut oats 2 cups
Rawa 1/4 cup
Urad dhal 1/4 cup
Cumin 1 tsp
Red chillies 4
Asafoetida little
Pepper 1 tsp
Salt and oil as required


Soak Steel Cut Oats overnight.
Soak other items for two hours.
In the morning first grind Steel cut oats in to a smooth paste.
Keep aside.
Grind other items with salt into a smooth paste.
Mix the ground steel cut oats paste with this and grind it again for few minutes.
The consistency should be loose but not watery.
Heat Tawa.Sprinkle little oil.
Slowly place the dosai batter in a circular shape.
Cook on both side by adding little oil.

Thursday, November 19, 2009

Broccoli Soup


Broccoli florets 2 cups
Onion (chopped ) 1
Cabbage (chopped ) 1
Milk 2 cups
Butter 1 tblsp


Cut Broccoli into small florets and wash well.
Steam them for five minutes.
Heat the butter in a kadai.
Saute onion till brown.
Add cabbage and broccoli.Saute well.
Add milk.Allow to boil for few minutes.
Grind the entire mixture in a mixie until smooth.
Heat it again for a few minutes.
Serve hot.

Monday, November 16, 2009


Dates are loaded with energy.
Dates are high in dietary fibre,carbohydrates,and contain more
potassium than bananas.They are virtually fat,cholesterol and sodium free.

Dates provide essential vitamins and minerals-such as B-complex vitamins,
magnesium and iron.The essence of the fruit was used to treat bronchitis,cough


* For swelling of limb:
Make a paste out of this and apply in the affected area and bandage.
* For cough in children:
Drink milk mixed with crushed dried dates.

Sunday, November 15, 2009

Oats Pudding (Microwave samaiyal)


Oats 1 cup
Water 1 cup
Sugar 1/4 cup
Ghee 1 tblsp
Cashewnut 10
Cardamom powder 1 tsp
Food Colour 1 tsp
(Lemon yellow)


Take a kadai and fry oats without oil.
Grind it like a rawa in the mixie.

In a microwave bowl put the oats rawa with one cup water.
Keep it in microwave "High" for 3 minutes.
Take it out and stir well.
Add sugar and ghee.Mix well.
Again keep it in microwave "High" for 3 minutes.

Add food colour with little milk.Stir well.
Add fried cashewnuts and cardamom powder.

Saturday, November 14, 2009

Paneer Mutter


Paneer cubes 1 1/2 cup
Green peas 1/2 cup
Onion 2
Tomato 2
Curd 1/2 cup
Ginger garlic paste 1 tblsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Almond 4
Cashewnut 4
oil and salt as required


* Cut onion into small pieces and boil the same in water for
five minutes.Drain and grind it into a smooth paste.

* Cut tomatos into small pieces and fry with oil till it becomes
a soft paste.

* Soak almond and cashewnuts in water for one hour.Drain and grind it
into a paste.

* Fry paneer cubes with oil till brown.Dip in cold water.

Takea a kadai.Add little oil.
Add onion paste.
ginger garlic paste,
and almond,cashew paste.
Fry for five minutes.
Add red chilli powder and coriander powder.
Stir and add tomato paste with salt.
Add beaten curd.Stir well.Cook for five minutes.
Add little water and green peas.
Cook till green peas are tender.
Squeeze the paneer cubes and add to gravy.
Garnish with chopped coriander leaves.

Friday, November 13, 2009

Potato Paneer Fry


Paneer grated 2 cup
Potato 2 cup (boiled and grated)
Red chilli powder 2 tsp
Cumin powder 2 tsp
Coriander leaves few (finely chopped)
oil and salt as required


Boil potato,peel and grate them in a bowl.
Add grated paneer and mix well.
Add red chilli powder,cumin powder,salt,coriander leaves.
Mix well to avoid lumps.
Make small round balls with the mixture.
Heat oil in a kadai and add the balls slowly.
Fry till they are golden brown.
Remove from oil and keep on a kitchen towel to absorb excess oil.
Serve hot with tomato chutney or ketchup.

Thursday, November 12, 2009

Vazhaithandu (Plantain stem) koottu


Vazhaithandu 1
Buttermilk (thick) 1 cup
Asafoetida little

To grind:
Grated coconut 1/2 cup
cumin seeds 1 tsp
green chillies 4


Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

Remove fibre from Vazhaithandu.Finely chop them and put it in a bowl
of water containing one tblsp of butter milk.
Grind grated coconut,cumin and greenchillies into a fine paste.
Drain the vazhaithandu.
Take a kadai.Add vazhaithandu with little water,salt and asafoetida.
Allow to boil for few minutes.
When the vazhaithandu becomes tender add the ground paste.
Allow to boil for sometime.
Reduce the flame and add the buttermilk.
Switch off the flame after two minutes.
Season it with mustard,urad dhal and curry leaves.

Tuesday, November 10, 2009

Instant Rasam

Ingredients to make a paste:

Pepper 4 tblsp
Cumin 4 tblsp
Dhania 4 tblsp
Red chilli 10
Tamarind small orange size

Take a kadai.Add little oil.Fry pepper,cumin.dhania and red chilli.Fry tamarind without oil. Add litle water and grind all the items into a fine paste.
Keep it in a closed box and refrigerate it.We can keep this paste for ten days.

To make instant rasam:


Rasam paste 1 tblsp
Tomato 2
Asafoetida little
Water 3 cups
Coriander leaves few

For seasoing:
Mustard 1 tsp
Red chilli 2
Curry leaves few

Take a Microwave bowl.Add rasam paste with water.Stir well.
Add tomato,asafoetida and salt,Keep it in microwave 'H" for five minutes.
Take it out from microwave.Stir well and again keep it in microwave "H"
for five minutes.
Add seasonings and garnish with coriander leaves.
Instant rasam is ready.

Sunday, November 1, 2009

Brinjal Kothsu


Brinjal 1 (big one)
Tamarind lemon size
Powdered jaggery 1 tblsp (optional)

For grinding:
Red chilli 10
Urad dal 2 tblsp
Asafoetida little

Mustard 1 tsp
Urad dal 1 tsp
Bengalgram dal 1 tsp
Curry leaves few


Apply little oil over the brinjal and heat directly in the flame.
Remove the skin and grind it for a second in the mixie.Keep aside.

Fry red chillies,urad dal and asafoetida with little oil and grind into a
fine paste.

Heat oil in a kadai.
Add seasonings.
Add tamarind water with salt.Allow to boil.
Add ground paste and brinjal paste.
Allow to boil for five minutes.
If you feel it spicy add jaggery.
This is a good side dish for idli,dosai and pongal.