Thursday, November 5, 2009

Capsicum(Green Bell Pepper) And Peas Gravy

This side dish has a very unique and rich flavour.This is different from regular capsicum gravy. Try it, you will surely like it.

1) Capsicum ( green bell pepper) big chunks - 1 cup
2) Green peas - 1/2 cup
3) Milk - 3/4 th cup
4) Onion(big) - 1
5) Tomato( medium size) - 2
6) Tamarind paste - 1tblsp
7) Peanuts - 3/4th tblsp
8) Saunf(fennel seeds) - 1tsp
9) Lavang( clove) - 2
10) Patta( cinnamon stick) - 2
11) Elaichi - 2
12) Cashew and almond - 1tsp
13) Cumin seeds - 1/2 tsp
14) Turmeric powder - 1/2 tsp
15) Red chilly powder - 1/2 tsp
16) Coriander powder - 1 tsp
17) Garam masala powder - 1/2 tsp
18) Ginger-garlic paste - 1tsp
19) Salt to taste
20) Ghee- 1 tblsp
21) Oil - 2 tblsp
22) Coriander leaves- few for garnish

Cut half onion finely and keep aside. Cut the remaining onion into chunks.

Grind these onion chunks along with tomatoes, half the milk, peanuts, lavang, patta, elaichi, saunf, nuts into a thick paste.

In a big pan, add ghee and oil . Add cumin seeds, onions, ginger-garlic paste and fry for few mins till the onions turn slight brown. Now add, green peppers and peas, fry for few mins. Later, add the ground paste and dry spices to the vegetables and cook for few mins till the raw smell goes. Add tamarind paste and the remaining milk, this will make the gravy thick. Add salt and cook the gravy on medium flame till the vegetables are done. It will start to leave oil in the edges, now switch off the stove and garnish it with fresh coriander leaves.

Hot capsicum gravy is ready!!!!!! Have it with any kind of Indian bread or rice.

Tuesday, October 6, 2009

Carrot Vadai

This vadai tastes great. I think by adding carrot, it makes the vadai healthy and one more way to make the kids eat carrot.

1) Thoor dhal - 1/2 cup
2) Channa dhal - 1/2 cup
3) Udad dhal - 1/2 cup
4) Onions(chopped) - 1 cup
5) Carrots( grated) - 1 cup
6) Green chillies - according to taste
7) Fennel seeds ( saunf) - 1 tsp
8) Curry leaves - 3 to 4
9) Coriander leaves - few
10) Ginger( grated) - 1tsp
11) Red chillies - 2
12) Garam masala - 1tsp
13) Salt to taste
14) Oil for frying

Grind the above ingredients coarsely by adding very little water.

Make small patties and deep fry in oil until golden brown.

Hot carrot vadai ready. It is a good tea time snack, especially during winter.

Saturday, September 5, 2009

Navaratan Korma

This korma recipe is a popular dish. It is a rich recipe with a combination of different vegetables and dried fruits. It is good for parties.

1) Cut vegetables(green beans, carrot, green peas,cauliflower,capsicum,potatoes) - 1 1/2 cups
2) Onions(chopped) - 1 cup
3) Tomatoes(chopped) - 1 1/2 cups
4) Half and half(combination of cream and milk) - 2 cups
5) Oil - 2 tblsp
6) Ghee - 2 tblsp
7) Ginger garlic paste - 1tbsp
8) Coriander powder - 1 tblsp
9) Turmeric - 1 tblsp
10) Red chilly powder - as per taste
11) Garam masala powder - 1 1/2 tblsp
12) Pineapple( chunks) - 1 cup
13) Fresh coriander leaves for garnish
14) To grind:
coconut- 2 tblsp
cashews - 7 to 8
almonds (skin peeled) - 5 to 6
fennel seeds( saunf) - 1 tblsp
poppy seeds(gus-gus) - 1 tblsp
Soak cashews and almond for sometime and then grind
15) Salt to taste
16) Ghee roasted dried fruits (cashews, raisins) - 2 tblsp for garnish
17) Dried spices ( bay leaf, cloves, Cinnamon stick etc) - 1 tsp
Boil all the cut vegetables and keep aside. Grind the above mentioned ingredients (number 14) into a thick paste.
In a big pan, heat oil and ghee together, fry the dried spices. Fry the chopped onions until tender,add ginger garlic paste and fry for minute. Now, add the ground paste and again cook for a minute. Later, add the tomatoes to the pan and fry. Then , add coriander powder, turmeric, red chilly powder and garam masala powder. Add the boiled vegetables to the mixture and and put salt. Cook the mixture in half and half for 10 minutes or till the vegetables are cooked in the thick sauce. Add pineapple now and cook for 2 to 3 minutes more.
Garnish the korma with ghee roasted dried fruits and fresh coriander leaves.

Hot Korma ready!!!!!!!!!! enjoy it with any kind of Indian bread.

Monday, August 24, 2009

Sago(sabudhana) Vada

This snack is very famous in central and northern part of India. It goes well with tea or coffee.

1) Sago - 1cup
2) Potatoes medium sized( boiled and mashed) - 3
3) Onion - 1/2 cup
4) Coriander leaves - few
5) Curry leaves - few
6) Ginger(grated) - 1/2tsp
7) Green chillies as per taste
8) Coriander powder - 1tsp
9) Red chilly powder - 1tsp
10) Peanuts(lightly roasted and coarsely chopped) - 2tbsp
11) Garam masala powder - 1/2 tsp
12) Rice flour - 1tsp
13) All purpose flour(maida) - 1tsp
14) Salt to taste
15) Oil for frying

Soak sago for 5 to 6 hours. Just an hour before making the vadas drain the sago in a colander.

Boil and mash potatoes. In the same bowl, mix the above fresh and dry spices along with sago.

In a kadai, heat oil. Make small patties out of the batter and deep fry them until golden brown.

Sago vada ready. Enjoy :)

Monday, August 17, 2009

Carrot Halwa

Carrot halwa is one of my favorite sweet. It takes a while to do it but trust me, it tastes delicious.

1) Carrots(grated) - 2 cups
2) Whole milk - 2 cups
3) sugar - 1 cup
4) Ghee - 3/4th cup
5) Cardamom powder - 1tsp
6) Cashew nuts - 1/4th cup
7) Raisins - 1/4th cup
8) Silvered almonds - 1/4th cup

In a heavy bottomed pan, heat ghee .Fry cashews, raisins and almonds. Keep aside.

In the same pan, add little ghee and slightly saute the grated carrot. Later, pour the milk and stir continuously. Cook the carrot till tender and has fully absorbed the milk. This will take at least 30 to 45 mins. Add the cardamom powder. Later, add sugar to the carrot and stir till the sugar is fully absorbed. Pour the remaining ghee and stir well.

Garnish it with ghee roasted cashews, raisins and almonds.

Carrot halwa is ready. You can have it hot or cold. Serve it with vanilla ice-cream it tastes great. Enjoy!!!!!!!!!!

Thursday, July 23, 2009

Cashew & Almond Burfi

Generally, we have heard of either cashew or almond burfi, so I thought of combining both of these nuts to make a tasty sweet. I think you will like it.


1) Ground cashew and almond powder (together) - 1 cup

2) Sugar - 2 1/2 cups

3) Ghee - 1 1/2 cups

4) Water - 1/4 cup

In a kadai, dry roast cashews. Later dry roast almond ( preferably the silvered almonds which we get in stores). After it has cooled, grind coarsely cashews and almond together.

In a heavy bottomed vessel, mix water and sugar, bring it to a boil and it should reach a consistency where the syrup forms a single string. At this stage, add the ground powder of the nuts to the syrup and keep on stirring it, so that no lumps are formed. Add 1/2 the ghee now. Continue to stir and add ghee little by little till it starts to leave at the edges. This point, transfer the mixture to a greased plate immediately. Allow it to cool.

Cashew almond burfi ready.

Tuesday, June 16, 2009

Masala Peanuts

Peanuts have high nutritional value. So, this masala peanuts is good in both ways for health and taste buds.

1) Peanuts( boiled) - 1cup
2) Onions - 1/2 cup chopped
3) Green chillies - 1 to 2
4) Coriander powder - 1tblsp
5) Chat masala powder - 1 tsp
6) Red chilly powder - 1/2 tsp
6) Oil - 2tblsp
7) Coriander leaves for garnish
8) Lime juice - 2tsp
10) Salt to taste

Pressure cook peanuts with required salt and keep it aside.

In a kadai, heat oil and add the chopped onions along with green chillies. Fry till golden brown,add the peanuts and fry it in medium high flame for about a minute. Bring back the flame to medium, add coriander powder, chat masala powder, red chilly powder and salt if needed. Cook for few more minutes till the water is absorbed. Garnish it with coriander leaves. Switch off the stove and add lime juice.

Hot masala peanuts is ready. Enjoy with your tea or just as a snack.

Tuesday, June 2, 2009

Masala Bread Rolls

Bread rolls are tasty tea time snack. If you have some leftover bread, you can make a new dish in no time. This can also be a starter for a party.


1) Bread slices - 6 to 7
2) Potatoes( medium size) - 2 to 3
3) Coriander powder - 1 tblsp
4) Red chilly powder - 1 tsp
5) Turmeric powder - 1 tsp
6) Garam masala - 1 tsp
7) Chat powder - 1 tsp
8) Mint leaves - few
9) Ginger - 1 tsp
10) Green chilly - 1 to 2
11) Coriander leaves - few
12) Salt to taste
13) Water
14) Oil for frying.

Boil and mash potatoes. To it add all the powders.

Grind all the fresh ingredients with very little water. Then add the ground paste to the potatoes. Add salt to it.

Take the bread slices and cut the edges. Take very little water in a bowl. Sprinkle some water on the bread slices to make it soft, so that it is easy to roll. Take a bread slice and place some potato mixture in centre of the bread and roll it, join the edges with little water. Repeat the same for all the bread slices.

In a kadai,heat oil and deep fry the bread rolls.

Hot masala bread rolls is ready and can be served with tomato sauce or mint chutney. Enjoy.

Tip: You can also add few vegetables like carrot and green peas to the potato mixture to make it more healthier and tastier.

Tuesday, April 14, 2009

Ven Pongal

Ven pongal is a very popular dish and is liked by majority of south indians very much.

1) Rice - 1 cup
2) Moong dhal - 1/4 th cup
3) Water - 4 cups
4) Ghee - 2 to 4 tblsp
5) Ginger - 1 tsp(grated)
6) Black pepper - 1 tsp
7) Cumin seeds - 1 tsp
8) Curry leaves - few
9) Cashews - 2 tsp
10) Salt to taste

Fry the rice and moong dhal till the raw smells goes. Pressure cook dhal and rice with water and salt. In a pan, fry ginger, black pepper,cumin seeds,curry leaves, cashews in ghee. Mash the cooked rice and add the fried ingredients to it. Add salt if needed. Garnish with a tablespoon of ghee.

Hot ven pongal is ready. Serve it with coconut chutney or sambar.

Wednesday, April 8, 2009

Parupu Thuvayal (dhal chutney)

Parupu thuvayal is very simple and tasty dish. It is rich in protein.

1) Channa dhal - 1/2 cup
2) Thoor dhal - 1/2 cup
3) Red chillies - 2 to 3
4) Peppercorns - 1 tblsp
5) Jeera - 1 tblsp
6) Coconut(grated) - 1 1/2 tblsp
7) Hing powder
8) Salt to taste

Dry roast the above ingredients except for coconut. Cool it and grind it along with coconut and salt (make sure to use very little water while grinding).
Serve the thuvayal with milagu kozhambu or milagu jeeragam rasam.

Wednesday, April 1, 2009

Milagu Kozhambu(Pepper Sambar)

The milagu kozhambu has many medicinal values. It helps to cure common cold and flu, indigestion. It is very simple to make.

1) Tamarind - 1(small lemon size)
Soak in water and extract the pulp
2) Salt to taste

Dry roast and grind:
1) Udad dhal - 1 1/2 tsp
2) Peppercorns - 1 1/2 tsp
3) Red chillies - 2 to 3
4) Hing powder

For tempering:
1) Mustard - 1 tsp
2) Gingily oil(sesame oil) - 2 tblsp

Roast and grind the above mentioned ingredients and keep it aside.

In a sauce pan, heat oil and add mustard to it,allow it to splutter. Add the tamarind extract and salt. Bring it to a boil. Then, add the ground powder to it. Cook for 5 more minutes.

The sambar is ready. Serve it with hot rice. Parupu thuvayal goes very well with this kozhambu. Enjoy.

Tuesday, March 31, 2009

Chilly Garlic Mushroom

I had this dish in one of the pizza hut restaurants in India. I liked it so much that I thought of making it in my own style. It is a very simple recipe.


1) Mushrooms(any type) - 25 to 30
2) Garlic( finely chopped) - 2 cloves
3) Green chillies(finely chopped) - 2 to 3
4) Pepper - 1 tsp
5) Butter - 2 tblsp
6) Oil - 2 tblsp
7) Salt to taste

Cut the mushrooms thinly lengthwise

In a pan, heat oil and butter. Saute green chillies and garlic for a minute. Add mushrooms to it. Later, add salt and pepper to it. Fry the mushrooms.

You can have it as an evening snack or a simple starter for a party. Enjoy.

Monday, March 30, 2009

Masala Vadai

This vadai recipe is very famous in Tamilnadu. With a little effort you can enjoy a tasty snack.

1) Channa dhal( kadalai parupu) - 1 cup
2) Red chillies - 2
3) Green chillies - 2
4) Fennel seeds( saunf) - 1 tsp
5) Garam masala powder - 1 tsp
6) Coriander leaves - little
7) Curry leaves - little
8) Ginger garlic paste - 1/2 sp
9) Salt to taste
10) Onion(big) - 1 chopped
11) Oil - for frying

Soak channa dhal and red chillies for 2 hours.

Grind the above 1 to 9 ingredients together. Remember do not grind it smoothly, the dhal should be seen prominently. Add the chopped onions to the batter.

In a kadai, heat oil. Make small round patties of the batter and deep fry.

Hot vadai is ready. Serve the vadais with coconut chutney or just have it with coffee or tea.

Thursday, March 26, 2009

Kanchipuram Idli

This traditional Idly recipe is done in our house for generations. It is a very tasty dish.

1) Raw rice - 1 cup
2) Udad dhal - 1 cup
3) Fenugreek seeds(vendiyam/methi seeds) - 1/2 sp
4) Peppercorns(milagu) - 1 sp
5) Cumin seeds(jeera) - 1 sp
6) Hing powder
7) Salt to taste
8) Ginger or dried ginger(chukku) - 1 sp
9) Curry leaves
10) Cashews(broken) - 10 to 15
11) Oil - 25 gms
12) Ghee - 25 gms

Soak rice, udad dhal and methi seeds together for about 5 to 6 hours.

Grind the above 3 ingredients coarsely. The batter should be thick.

Then, in a kadai heat oil and ghee, add cumin seeds, peppercorns, L.G. powder, ginger, curry leaves,cashews and fry for a minute. Add it to the batter and put salt. Allow the batter to ferment for about 6 to 8 hours.

Grease the idli plates and pour the batter in the moulds, same as in ordinary idlis. Steam cook the idlis till it is done.

Serve the idlis with idli podi or coconut chutney.

Wednesday, March 25, 2009

Veggie Omelette

We all know that eggs are rich in protein. How about adding healthy and colourful vegetables and making it more nutritious.


1) Eggs - 4
2) Milk - 1/2 cup
3) Butter - 4 tblsp
4) Vegetables(chopped) : onions, tomatoes, green yellow and red bell peppers, mushrooms, black olives, spinach- 1 1/2 cups(together)
5) Salt to taste
6) Pepper - 1 tsp
7) Chilly powder - 1/2 tsp

In a pan, add half the butter and fry the above mentioned vegetables. Add little salt to it. Cook the vegetables until done and keep it aside.

Beat the eggs in a big bowl, add milk, salt( remember salt added earlier in vegetables), pepper and chilly powder.

In another pan, add remaining butter to it. Add the vegetables, then pour the eggs. Lightly stir and mix the vegetables with the eggs and leave it to set, bring the flame to low. Cook it with closed lid till all the liquid is absorbed, this means that the eggs are cooked.The omelette will be soft and fluffy.You need not turn it to other side.

The Veggie Omelette is ready. Serve with bread toast. Enjoy a good breakfast!!!!!!!!!!!

Tuesday, March 24, 2009

Simple Tomato Rice

You must be bored carrying the same regular lunch box everyday. So, I have come up with an easy and simple rice recipe which you can make in no time.


1) Tomatoes (big) -3 chopped
2) onion (big) -1chopped
3) Basmati rice or Raw rice - 1 cup
4) Green chillies - 2 to 3
5) Oil - 2tblsp
5) Turmeric powder - 1/2sp
6) Coriander powder - 1tsp
7) Garam Masala powder - 1tblsp
8) Salt to taste
9) Water - 1 1/2 cups (for basmati rice)
9) Coriander leaves for garnish

Wash the rice and keep separately.

Take a non-stick sauce pan. To the pan, add oil and fry the onions until golden brown. Add the tomatoes and green chillies to it. Cook the onions and tomato for about 5mins. Add turmeric powder, coriander powder, garam masala powder and salt. Cook for 2 mins. Later, add the rice and water to it. Cook on low flame for about 20 mins.

Hot Tomato Rice is ready. Garnish it with coriander leaves. Serve it with raitha or chips.

Monday, March 23, 2009

Adai (South Indian Tiffin)

This tiffin item is famous in whole of Tamilnadu and very delicious. I learned this recipe from my mother-in-law and I think this proportion is the best.


1) Raw rice - 2 cups
2) Channa dhal - 1 cup
3) Udad dhal - 3/4 th cup
4) Thoor dhal -1/2 cup
5) Red chillies - 5 to 6
6) Ginger (optional) - 1/2 sp
7) Salt to taste
8) Curry leaves
9) Hing powder
10) Water ( very little to grind)
11) Oil

Soak rice, all lentils and red chillies together for about 5 to 6 hours.

Grind the above ingredients along with ginger, curry leaves salt and L.G. powder. Use very less water while grinding. The batter should be thick ( in a scoopable consistency).

Heat a tava or griddle. Pour a ladle batter over the tava and spread it in the form of a circle ( similar to dosai), pour oil around the edges. Cook on medium flame. Cook till the side is done, turn and cook the other side.

Hot Adai is ready. You can serve Adai with Aviyal or simply with ghee and jaggery.

Friday, March 20, 2009

Katherikai(Egg Plant) Fry

This katherikai fry recipe I learnt it from my mother. I modified this recipe a little.


1) Katherikai- 6 to 7 medium sized
2) Tomatoes(big)- 3
3) Green chillies- 2 to 3
4 ) Turmeric
5) Coriander powder- 1 tblsp
6) Cumin powder- 1tblsp
7) Red chilly powder- 1/2 tsp
8) Salt to taste
9) For Tempering:
Oil- 3 to 4 tblsp, mustard, jeera, hing powder, udad dhal, curry leaves

Cut the katherikai thinly lenght wise. Cut the tomatoes into small pieces.
Take a kadai, add oil to it. Add the tempering items one by one. Then, add the cut tomatoes and green chillies to it. Fry till the tomatoes are cooked and it starts to separate from the oil. Add little salt to it. Later, add turmeric, coriander powder, cumin powder, red chilly powder and cook for about 2 mins. Then, add the egg plant and some more salt to it. Do not close the pan with a lid as you will not get a crisp curry. You can add little more oil if needed. Cook the katherikai till it is fully done and get a nice fry.

Serve this curry with hot rice and ghee or chapati.

Chow- Chow (Chayote) Curry

This poriyal is a very traditional dish in our house. It tastes great and simple to make.


1) Chow-Chow (big) -3
2) Moong Dhal (passi parupu)-1/2 cup
3) Turmeric -1/2 sp
4) Salt to taste
5) Grated coconut (optional)- 1 tblsp
6) For Tempering :
Oil-2 tblsp, mustard, hing powder, red chillies-2, jeera, udad dhal, curry leaves.

Cut chow-chow into medium sized cubes ( remove the top skin). In a heavy bottomed vessel ,boil the chow -chow and moong dhal together. Cook the chow-chow and dhal until just done. Add turmeric, little salt to it and switch off the stove. Later,drain the chow-chow and parupu with the use of colander.

In a kadai, add oil. To it, start adding one by one the tempering items. Later,add chow-chow,dhal to it. Add little salt (remember salt added little earlier). Cook for 5 more mins till all the items are mixed together. Switch off the stove and add coconut if needed.

Serve this curry with hot rice and ghee or chapatti. Enjoy.

Wednesday, March 18, 2009

Maggi noodles with American twist

Maggi noodles is an universal favorite in many houses. We are used to having it only in a particular style,so I thought I would share this Maggi noodles recipe which has an American touch to it.


1) Maggi noodles - 1 packet
2) Onions - 1/2 cup
3) Green peas - 1/2 cup
4) Oil - 2 tblsp
5) Water - 1 3/4 cup
6) Chat powder - 1/2 sp
7) American Ranch Sauce-1 tblsp
8) Tomato Ketchup- 1 tblsp
9) Salt (if needed)

In a saucepan, add oil and fry onions. Add peas to the onions and cook for about 2 mins. Add water to it and bring it to boil, add the maggi noodles and the maggi masala. Cook for about 3 to 4 mins. Then add chat powder and mix it. Later add the ranch sauce and the tomato ketchup to it ( you can also add some chilly sauce if you want it spicy). Add salt if needed. Cook the noodles for another 3 to 4 mins or until done. If you like the noodles soupy add extra water.

Hot noodles is ready. Enjoy eating !!!!!