Friday, July 29, 2011

Neermorru - Seasoned and Spiced Buttermilk

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How refreshing it is to drink cool buttermilk on a hot summer day??? I remember having packet morru in Chennai shops,it used to taste yummy after a long day of shopping!!! It is a well known fact that buttermilk is really good for health and many at times we do not drink much of such rich buttermilk.So,to make this buttermilk more interesting and likable,I came up with this very easy and simple recipe.I call it south Indian style "Neermorru":))..

1) Beaten curd/yogurt - 2 cups
2) Salt to taste
3) Green chillies roughly chopped - 1 to 2
4) Hing - 1 tsp
5) Ginger roughly chopped - 1tblspn
6) Coriander leaves torn by hand - few
7) Curry leaves torn by hand - few
8) Water - 2 cups

In a bowl,add curd and water,mix well with the help of a whisk.Add salt and hing.Next,add all the fresh ingredients to the buttermilk,mix really well and store it in fridge for at least 2 to 3 hours.This will help all the richness and goodness of the fresh ingredients to be transferred to the buttermilk.

Just before serving,filter the buttermilk into the serving glass and serve.

Nice cool and awakening fresh buttermilk is ready!!! Enjoy

Note:For a healthier version,avoid salt and green chillies.Trust me,it will still taste great!! Can also add chat powder,coriander cumin powder to make it a north Indian style chaas.

Wednesday, July 27, 2011

Easy Nutty Cookies

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Yummy cookies are my all time favorite... I remember eating the fresh cookies from the famous adyar bakery...And so another sudden urge of having these cookies started :-)))....So,I came up with a simple,easy,healthier version of egg less cookies..and to my surprise it was a big hit!!!It tasted great and I simply loved the smell of freshly baked cookies..It just filled the air!!! I am sure kids will love it..


1) Whole wheat flour - 1 cup
2) Sugar - 1/2 cup
3) Coarsely ground cashews,pistachios,almonds - 1/2 cup
4) Room temperature butter - 1/2 cup
5) Cardamom powder - 1 1/2 tsp
6) Vanilla essence - 1/2 tsp

Utensil needed - cookie cutter

Mix all the above ingredients well into a firm dough.Cover it with a plastic wrap and place it the fridge for 30 minutes.

Pre-heat the oven to 350 degrees.

Then,divide the dough into four equal balls and roll each ball flat with a help of a rolling pin for about 1/2 inch to 3/4th inch in thickness(if you feel dough to be sticky use some flour).With the help of cookie cutter make different shapes and place them carefully on a greased baking tray/foil covered tray.Repeat the same for remaining dough.

Bake them for about ten to twelve minutes till they are nice light brown in color.Remove the tray and allow it to cool down completely,if not they will break.

Delicious nutty cookies are ready!!! Serve it with tea,coffee or even hot milk.

Note:Baking time may vary,adjust accordingly so that the cookies do not burn.Can also add few chocolate chips,raisins to the dough.

Monday, July 25, 2011

Lime and Lemony Rasam

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Rasam forms a major part of our Tamilnadu meals.I just love rasam when done in different styles and varieties.One such rasam is lime rasam.This rasam is simply tasty,light,refreshing and I can drink it all day!!!It is different because,unlike other rasam's we do not use tamarind pulp for making it,it gets its tanginess from the lime...and it just sooo delicious...Its heaven!!

1) Cooked thoor dhall - 1/2 cup
2) Lemon juice of 1 to 1 1/2 small lemon(depending on the tartness)
3) Tomato roughly chopped - 1 big
4) Green chilly - 1
5) Ginger grated - 1tsp
6) Curry leaves - few
7) Rasam Powder - 2 tsp
8) Salt to taste
9) Sugar(optional) - 1/2 tsp
10) Turmeric powder - 1/2 tsp
11) For tempering:
Mustard seeds - 1 tsp
Hing - little
Cumin seeds - 1/2 tsp
Oil - 1 tblsp
12) Fresh coriander leaves - few for garnish

Pressure cook dhall.Add a glass water to dhall and lightly mash it with a ladle.Keep aside.

In a pot,pour the dhall water in it and add tomatoes to it.Briefly bring it to a boil.Now,add ginger,slitted green chilly and allow it to boil until nice ginger/chilly smell comes out.Add turmeric powder,hing,salt,curry leaves,sugar and rasam powder to the pot.If you feel the rasam has become thick add some more water and again bring it to a final boil.Lovely rasam aroma will fill the room :-)))..Now,it is time to switch off the stove and add freshly squeezed lemon juice to the rasam.Mix it well and close it with a lid.

Saute the tempering ingredients in a small pan and add it carefully to the rasam.Garnish with coriander leaves.

Hot simple lime rasam is ready!!! Serve it with hot steaming ghee rice and any subji fry,papad...It will taste amazing!!!!

Friday, July 22, 2011

Tomato Soup With A Twist !!!!

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When we think about soups the first thing that comes to our mind is the classic tomato soup.I love the tangy flavor and the unique texture it has...There may be many different soups but I think nothing can beat the richness of this simple soup...Again,there are different styles and ways of making this soup...Mine is different with yet a another twist!!!! Yes I used the basic organic tomato and basil pasta sauce which was sitting in fridge for three days(I think mostly everyone has this problem with the leftover sauce)...I had to use this sauce again for making pasta,which I was not in mood for.So,what else??I cannot store it for longer time too.. And then it stuck me about this soup....It is a simple soup with tons of flavor!!!! And my husband loved it :))..


1) Basic pasta sauce - 1/2 bottle(say 2 cups)
2) Fresh homemade vegetable broth - 4 cups
3) Salt to taste
4) Pepper powder to taste
5) Italian seasonings - a pinch
6) For making vegetable broth:
Roughly chopped vegetables(I used carrots,cabbage,cucumber,green bell pepper,green peas,corn kernels,can use pretty much any vegetable you have) - 4 cups
Onion roughly chopped - 1 big
Garlic chopped - 2 pods
Whole spices(bay leaf,star aniseed,cinnamon,clove) - 1 to 2 each
Butter - 1tblsp
Oil - 1tbslsp
Water - 6 cups

In a big pot,heat oil and butter.Add the whole spices and fry till nice aroma comes out.Saute garlic and onions first.When onions become translucent,add one by one all vegetables and saute each one for a minute.Then,pour water and add salt. Cook the the vegetables for about 1 to 1 1/2 hours on low medium flam,stirring occasionally.If you feel the water is absorbed,add little more.The vegetables will really become tender and soft.Switch off the stove now and allow it to cool down a bit.Drain the broth into a vessel and discard the vegetables.I know,it was difficult for me to throw away the vegetables,but trust me..the richness and nutrients of the vegetables will all be totally transferred into the broth.The vegetables will taste like rubber when you eat :))...Allow the broth to cool down completely.Keep aside.You can always make the broth ahead and store it in fridge.You can add it to soups,pasta,even to Indian gravies.It will taste great!!Other option being you can always buy organic or any well known brand of vegetable broth,but I feel you can control the salt and add many number of fresh vegetables of your choice,when you make it at home.

Then,grind the pasta sauce into smooth puree.If you do not have tomato sauce,you can always make fresh(first blanch the tomatoes for few minutes,remove the skin,cool it down and grind it into puree).Fresh puree is ready..

Take a sauce pot,add little butter.Then,add the tomato puree to the pot.Bring it to a boil.Now,add the vegetable broth to the pot.Mix well and again bring it to a boil.Add salt,pepper,and Italian seasoning and switch off the stove.That's it,the soup is done.

Hot comforting soup is ready!!No one will know you used the leftover sauce to make your soup:))..Believe me,it will taste just like the original soup.Serve it with fresh garlic bread(refer my older post for cheesy garlic bread recipe)..

Wednesday, July 20, 2011

Easy Crispy Mini Paneer Samosas

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Samosa's,the famous Indian tea time snack are an universal favorite.In fact,in many houses because of the pain to make it at home and it being unhealthy,we do not prefer much to prepare them,we might as well get one each at a sweet shop,right?? I am one of the them:))...But,the other day I had a strong urge to eat them and at the same time was really scared about what oil it might have and how old it might be,when we buy.So,the best way was to make a few of them with fresh healthy oil and with less of great!!!is that??? It is not wrong to treat ourselves once a So,came my cute little samosa's :))..

1) Samosa's pastry pads(get in Indian stores) - 10 to 15
2) For stuffing:
Grated paneer - 1cup
Onion finely chopped - 1/2 cup
Poha/aval(pressed rice) - 1/4th cup
Green chillies(optional) finely chopped - 1 to 2
Finely chopped coriander leaves - 1/4th cup
Red chilly powder - 1/2 tsp
Coriander cumin powder - 1 tsp
Salt to taste
Dried mango powder(aamchoor powder) - 1/2tsp
3) Oil for deep frying

Defrost the required amount of pastry pads 30 minutes before making.It should be in a position where each sheet separates easily.Once this is achieved,the sheets should be covered with damp cloth,so that they do not dry.Keep aside.Keep water in a small bowl ready.

In a bowl,mix all the stuffing ingredients well.Do not add water at all.The water in the onion will start to come out once salt is added,this is what is needed.

There are 2 methods in making the cone shape samosa's.The first method being,take each rectangular sheet,if you think it is too thin take 2 sheets,place one on top of the other,join all four edges with little water.Then,keep a teaspoon of the stuffing to one corner of the sheet and start to fold into triangles till you reach other corner(touching water to your fingers for each fold).See to that it is totally sealed from all edges.The other method,take a sheet,start folding it into a triangle two times..a pocket will be formed,fill the stuffing into the pocket and continue to cover it into same triangle form,seal the edges.Make the remaining samosas in this manner and deep fry in oil until nice brown in color.Drain it on a kitchen towel.These mini samosa's will taste great!!!The outside will be really crunchy and in the inside,paneer will be just soft enough,poha(aval)will balance the texture inside.

Hot karrum-kurram panner samosa's are ready :))!!! Serve with sweet chutney,mint chutney or simple ketchup.Enjoy..

Monday, July 18, 2011

Keerai Moru Kootu - Spinach Yogurt Gravy

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I love to use green leafy vegetables in our daily cooking..But at the same time wanted to make something different from the regular.Then a thought struck me about this traditional recipe moru kootu.Spinach gets a unique flavor and creamy texture when mixed with the thick sour tastes amazing!!!! You get the feel of moru kozhambu.I feel this is one more way to add such healthy nutrition packed vegetable into our diet.It is really simple to make too...Try it,will love it:-)...

1) Chopped spinach - 4cups
2) Beaten sour yogurt/curd - 2 cups
3) To grind to paste:
Coconut grated - 2 1/2tblsp
Green chillies - 2
Red chilly - 1
Cumin seeds - 1 1/2tsp
Fenugreek seeds - 1/4 tsp
4) Turmeric powder - 1/2 tsp
5) For tempering:
Mustard seeds - 1tsp
Hing - little
Red chilly - 1
Oil - 1tblsp
6) Salt to taste

In a pot cook spinach till soft and tender with just enough water.Add turmeric powder and hing.

Meantime,grind the above mentioned grinding ingredients into a smooth paste and keep side.

Once spinach is cooked,add the ground paste to it and cook till raw smell goes away.Add salt.Now,switch off the stove and add the sour curd to the spinach.Mix it really well.In a pan,saute the tempering ingredients and add it to the gravy.That's it,is that not simple??...

Hot tangy keerai moru kootu is ready!!!! Serve with hot steaming rice and papad...

Thursday, July 14, 2011

Paneer Gravy

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We all know paneer is the one of the best liked and universally used ingredient in Indian cooking.It tastes great in every dish because of its unique texture and flavor.I made this simple,fast,katta-meeta gravy with just a few ingredients at home.It tasted great!!!I bet the kids will love it!!!

1) Cubed paneer - 11/2 cup
2) Tomato chopped - 1 can(can use fresh tomatoes say 3 to 4 big ones)
3) Ginger chopped - 1tsp
4) Garlic - 1 pod
5) Milk - 1cup
6) Tandoori Masala powder - 1tblsp
7) Kasoori methi(dried fenugreek leaves) - 1tsp
8) Coriander powder - 1tsp
9) Red chilly powder - 1tsp
10) Turmeric powder - 1/2tsp
11) Dried mango powder(aamchoor)powder - 1tsp
12) Sugar(optional) 1tsp
13) Salt to taste
14) Oil - 3 tblsp
15) Cumin seeds - 1tsp
16) Coriander leaves - few

First,in a pan,heat two tablespoons of oil and fry the paneer pieces till nice golden brown in color.Transfer them to a bowl filled with lukewarm salted water,soak them.This will keep them soft.Keep aside.

Grind the tomatoes,ginger and garlic in a blender.Keep aside.

In a sauce pan,heat the remaining oil,add and saute cumin seeds.Now,Add tomato puree and cook for 5 minutes.Add all the dry spices one by one(crush dry methi leaves to bring out the flavor and do not add tandoori masala now),cook for 5 more minutes.Add little water and salt.Next we add milk,tandoori masala and sugar.Cook till the sauce comes to a boil and becomes thick.Lovely aroma fills the air!!! Now,squeeze the paneer pieces from water and add it to the gravy.Close the lid and cook for final 5 minutes.Paneer absorbs all the flavor.The gravy will be orange in color....Garnish with fresh coriander leaves.

Hot paneer gravy is ready!!! Serve it with nan,roti or rice...Enjoy:))..

Wednesday, July 13, 2011

Refreshing Thayir /Curd Vadai

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What better snack than a cool and refreshing curd vadai on a hot summer day,right??These vadai's when soaked in freshly seasoned buttermilk and yogurt,gives out an absolutely amazing fragrance and taste which is just simply out of this world!!!! I made these vadai's on the same day when I made sambar vadai's,just to balance both hot and cold varieties of vadai's and also other reason being I make vadai's very rarely...So,why not try both :)))...These vadai's too tasted equally great!!!!I am sure...This will be a sure hit in your next party...Try it,will love it :)...


1) Udad dhall Vadai's(refer my sambar vadai recipe for making the vadai's) - 12 to 15
2) Thick beaten curd - 2 cups
3) Thick buttermilk - 1 cup
4) Green chillies chopped - 2 to 3
5) Fresh coriander leaves - few(do not use more,it will change the color of buttermilk)
6) Ginger chopped - 2tsp
7) Salt to taste
8) Milk - 1/2 cup
9) Water - 1/2 cup
10) For tempering:
Mustard seeds - 1tsp
Hing - little
Oil - 1tblsp
11) For garnish:
Grated carrot - 1/2cup
Freshly chopped coriander leaves - little

Grind green chillies,coriander leaves and ginger into a smooth paste.Add this mixture to the buttermilk.In a pan,saute the tempering ingredients.Add this and salt to the buttermilk,keep aside.

There are a few things which need to be kept ready before frying the vadai's.1)In a vessel mix milk and water.Microwave till lukewarm.2)Keep a glass tray/bowl ready to arrange the soaked vadai's after frying.3)Keep the beaten curd also ready in other bowl.

Deep fry the vadai's as told in my sambar vadai recipe.Transfer a batch of vadai's to milk mixture and soak them there till next batch is ready.Gently squeeze them with your palm and arrange them on the glass tray.Pour a ladle full of beaten curd over the vadai's.Repeat the same process for other vadai's too.See to that all the vadai's are totally covered in curd.Once the vadai's are soaked in curd,it is time to add the seasoned buttermilk.Pour carefully little by little over the vadai's,because they will not totally absorb as the sambar vadai's.Preserve some of the buttermilk mixture for garnish.Soak these vadai's for at least 2 to 3 hours.I refrigerated them for couple of hours and also left them couple of hours in room temperature.

Just before serving,garnish with seasoned buttermilk,carrot and coriander leaves.

Tasty curd vadai is ready!!!! Enjoy....

Tuesday, July 12, 2011

Sambar Vadai - Saravana Bhavan Style

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Today I would like to share one of the best tasting and authentic recipe,sambar vadai.These vadai's soaked in hot sambar,is just a real treat to our taste buds!!! I first tasted this sambar vadai in one of the most famous restaurants Saravana Bhavan.I was simply carried away by the fragrance and flavor from the first bite :))...It was heaven!!!I became an instant fan of sambar vadai.I tried to make this hotel style version the other day at home and to my surprise!! It tasted awesome..I was really excited that my husband loved it sooo much!! and said it tasted just like the one in the big HSB :-))...So,I wanted to share this recipe right away with everyone....Hope you all like it too :))..

For vadai's
1) Udad dhall - 11/2 cups
2) Green chillies to taste
3) Ginger chopped - 2tsp
4) Fresh coriander leaves - few(do not add more this will change vadai color)
5) Salt to taste
6) Oil for deep frying

For sambar:
1) Thoor dhall - 3/4th cup
2) Moong dhall - 1/2 cup
3) Onions roughly chopped - 1 big
4) Tomatoes roughly chopped - 2 big
5) Tamarind extract(I used concentrated paste) - 21/2 tblsp
6) Turmeric powder - 1/2tsp
7) Salt to taste
8) Curry leaves - few
9) For tempering :
Mustard seed - 1tsp
Hing - litt;e
Fenugreek seed - 1/2tsp
Oil - 1 tblsp
10) Sambar powder - 3tsp

11) Freshly chopped onions and coriander leaves for garnish

First,soak udad dhall for 1 1/2 hrs in water.Then,drain the water and keep it in fridge for 30 more minutes.Keep a glass of water also in the fridge.Trust me,this will all help in getting perfect vadai's.I learnt these tips from my mother.

Meanwhile,pressure cook both the dhalls together.

In a pot,heat oil and add one by one of the tempering ingredients.Now,add onions and fry till translucent.Next,fry tomatoes for a minute or two.Add turmeric powder,tamarind water and salt.Bring it to a boil.This is the time to add the sambar powder and curry leaves,allow it to boil.Finally,add the cooked dhall and boil it for 5 more minutes.Lovely aroma starts to come out....Switch of the stove and close it with a lid.

Hot sambar is ready!!!

Now coming to making of vadai's.

When the udad dhall is soaked for the required amount of time,it is time to grind it.First,in the blender,grind green chillies,coriander leaves and ginger.Then,add soaked dhall to it.No water should be added for intial grinding.While grinding the dough,it starts to become tough,now we add the chilled water little by little to the dough and grind it into a thick smooth paste.Add salt to the dough and keep it aside.

We need to keep three things ready before frying.1)a big bowl of water to soak the vadai's.2)a small cup of water next to the dough bowl,this will help from the dough not sticking to our hands.3)a glass bowl filled with 3/4th quantity of hot sambar,will use the remaining sambar before serving.

In a wok,heat oil.When the oil is hot,add a tablespoon of hot oil to the fresh dough and mix well.This will help the vadai not to absorb more oil.In fact,my vadai's had very little oil when drained on a kitchen towel.Now,touch your palm with little water and take a small ball of the dough,flatten it and carefully transfer the dough into the hot oil.Fry them till nice golden brown in color and drain them on a kitchen towel.Once one batch of vadai is ready,soak them in the big bowl of water.Leave it there till next batch of vadai is ready.Remove the previous batch from the water by gently squeezing the water from them and then soak them in the hot sambar,in the glass bowl.Repeat the same process for the remaining dough.Soak the vadai's for at least 2 to 3 hours.It will look like there is no sambar in the bowl...The vadai's will totally absorb the whole sambar.

Before serving,carefully take the vadai's out and place them on a glass plate/ bowl.Pour little sambar over it and microwave it till just hot.Garnish it with freshly chopped onion,coriander leaves and serve.The fragrance of hot sambar vadai with fresh garnish is soooo good...

Yummy sambar vadai is ready!!!! Enjoy....Believe me,it is worth all the efforts.

Can't wait to share thayir/curd vadai in my next post :)))....

Monday, July 11, 2011

Aloo Parata - My Version

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When we say paratas,the first thing that comes to our mind is...Yumm...Lovely aloo parata!!!!The taste and fragrance of aloo when combined with fresh and dried spices is just simply out of the world!!!!My parata's were nice crispy,brown in color from outside and soft,flavorful from inside...It is such a comforting food :))..

1) Whole wheat flour - 2 cups
2) Boiled Idaho potatoes(or any other other type of potatoes) - 2 big
3) Green chilly finely chopped - 1 to 2
4) Fresh coriander leaves finely chopped - 1/4th cup
5) Dried mango powder(aamchoor) - 1tsp
6) Chat powder - 1tsp
7) Dried fenugreek leaves(kasoori methi) - little
8) Red chilly powder - 1/2tsp
9) Salt to taste
10) Buttermilk - 1/4th cup
11) Oil - 2tsp for the dough and also according to preference for making paratas
12) Ghee(optional) - 3 to 4 tblsp
13) Water for mixing the dough

In a big mixing bowl,mix flour,salt,red chilly powder with hands.Then,add buttermilk,oil and water.Make a soft dough and set aside for 30 minutes.

Meantime,mash the potatoes,add the fresh and dry spices one by one(crush methi leaves in your palm to bring out the flavor).Add some salt to taste and mix it very well with hands,make sure there are no lumps.It will smell sooo nice...

Now,make equal size balls of the dough.Also,make equal size balls of the potato mixture to that of the dough balls.Roll each ball of the dough into a flat round roti and place the potato mixture ball in the middle.Close the mixture from all ends,so that it forms a small round sack.Carefully,with the help of a rolling pin,make a roti again.See to that the stuffing does not come out.Follow the same procedure for making other paratas too.

In a hot pan,cook the parata on both sides till nice golden brown in color.Add little oil to the edges.When cooked,transfer to a storage box/plate,apply some ghee on top of the parata if needed.Similarly,cook the other paratas.

Hot paratas are ready!!!! Serve with curd and pickle.

Thursday, July 7, 2011

Palak Pakoras - Spinach Fritters

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It was one evening and I really wanted to have a nice hot tea time snack.I decided to make pakoras.These palak pakodas were so light crispy,crunchy and tasty that I could just not stop having it!!!! It is also very simple,fast and easy recipe...healthier too because of nice green spinach.


1) Spinach leaves washed and roughly chopped - 2 cups
2) Chic pea flour(besan) - 3/4 th cup
3) Red chilly powder to taste
4) Salt to taste
5) Coriander cumin powder - 1tsp
6) Dry mango powder(aamchoor powder) - 1tsp
7) Oil for shallow frying(can also deep fry if wanted:-))...
8) Chat powder for garnish

Mix all the above 1 to 6 ingredients in a bowl.When salt is added,spinach starts to leave water,that should be enough for all the ingredients to combine.If needed just sprinkle some water.Spinach will look like it is just coated in besan.

Heat oil in a kadai.when the oil is hot,just spread and sprinkle carefully these spinach leaves few at a time and shallow fry them till they turn just light golden brown in color.Do not keep them long in oil they get burned and will taste bitter.Drain on a kitchen towel so that excess oil can be removed.Transfer carefully to a serving plate.Garnish it with chat powder.

Hot palak pakoras are ready!!! Serve it with hot tea or coffee or just with some tomato ketchup.

Wednesday, July 6, 2011

Kathrikai Puli Kozhambu - Brinjal Sambar

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We all know sambar takes a major place in south Indian meals.It can be made in different varieties.One such variety is making it without thoor dhall.This puli Kozhambu is light and mild but tastes very yummy!!!Brinjal in it adds the extra fragrance and flavor.It turned out to be a hit in my house!! Just give it a try once.It might be a hit in your house too:))...


1) Brinjal roughly chopped - 2 small
2) Tomatoes roughly chopped - 2 small
3) Small onions (I used shallots)roughly chopped - 4 to 5
4) Garlic(optional)finely chopped - 1 pod
5) Tamarind extract - 11/2 tblsp
6) Sambar powder - 2tsp
7) Jaggery - 1/4th tsp
8) Turmeric powder - 1/2tsp
9) Salt to taste
10) For tempering:
Gingely oil/til oil - 11/2 tblsp
Mustard seeds - 1tsp
Fenugreek seeds(methi) - 1/2tsp
Hing - little
Curry leaves - few
11) Fresh coriander leaves for garnish

In a heavy bottomed vessel,pour oil and saute all tempering ingredients one by one in order.Add garlic,onions and saute till onions become translucent.Now,add brinjal and fry till they become tender.Then,add the tomatoes to the above and fry it for a minute or two.Add turmeric powder,tamarind extract and pour just enough water,this sambar should be thick.Allow it to boil for 5 minutes.Now,add sambar powder,salt and jaggery.Adjust water if needed.Bring it to a boil.Nice aroma starts to come out now.At this stage switch off the stove,garnish it with fresh coriander leaves and close it with a lid immediately.

Hot kozhambu is ready!!! Serve it with hot steaming ghee rice and any vegetable fry or papad...It will taste sooo good...

Note:Can use any other vegetables okra(vendakai),ridge gourd,drumsticks etc instead of brinjal.If you like peanuts you can add them along with the tempering ingredients.

Tuesday, July 5, 2011

Rava Kesari - Sooji Halwa

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I suddenly realised I have posted 50 recipes!!!!!.So,to celebrate this with everyone,I thought I will share a very simple and easy sweet,rava kesari today.This sweet can be made in no time and it is generally done if you have some guests drop in suddenly.The ghee in the sweet makes this dish so special,tasty and delicious.It makes your house smell so nice!!!!..As if you have been cooking and frying all day in ghee :))..

1) Sooji /rava - 1/2 cup
2) Sugar - 1/2 cup
3) Ghee - 4 1/2 tbsp
4) Cashews and dried grapes - little
5) Elaichi/cardamon powder - 1tsp
6) Water - 1cup
7) Saffron colour - a pinch

In a pan,saute cashews and dried grapes with two tablespoons of ghee till they turn into nice light golden brown in color.Then,add a tablespoon of ghee again and saute rava into the same pan along with the dry fruits.Saute for 5 minutes or till it becomes nicely roasted and lovely aroma comes out of it.Add elaichi powder. Then,add water to rava and turn down the stove to low medium.Add saffron color now.Cook rava till all the water is absorbed.Add the remaining ghee to the rava.Finally,mix the sugar,it will start to melt first and later it starts to solidify.This is when you should switch off the stove.Transfer it to a serving bowl carefully.

Hot rava kesari is ready!!! Enjoy...

Friday, July 1, 2011

The Devine Curd Rice

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Curd rice is so cool and refreshing after a spicy heavy meal.Though it forms the last part of the main menu,it is still most satisfying dish.It's simplicity makes it so special and delightful,right???....My husband and myself will never forget the curd rice they serve in a sweet stall called Grand Sweets in our place in Chennai.It is the best!!!They distribute daily for free as prasadam....I feel there is no match for pickle with curd rice.... It is heaven!! :))..


1) Rice - 1 cup
2) Milk - 1 1/2 cup
3) Water - 1 1/2 cup
4) Grated ginger - 1tblsp
5) Curd - 3/4th cup
6) Buttermilk - 1/2 cup
7) Salt to taste
8) Moru milagai(butter milk soaked green chillies)(optional) - 1 to 3
9) For tempering:
Oil - 1 tblsp
Mustard seeds - 1tsp
Udad dhall - 1 tsp
Hing - little
Green chilly roughly chopped - 1
Curry leaves - few
10) Fresh coriander leaves for garnish

In a vessel,wash rice and add milk,water and grated ginger.Place the vessel in a pressure cooker and cook till you get 5 to 6 whistles(adjust the whistle accordingly so that rice becomes mushy but at the same time you see the bits of cooked rice grains).Allow the pressure to release.

In a pan,saute all the tempering ingredients one by one till you get nice aroma.Carefully open the cooker lid,add the tempering ingredients to the rice and mix it so that everything incorporates well. Allow it to totally cool down.Just before serving add curd,buttermilk,salt,crush moru milagai with you hands.Mix everything very well with help of flat ladle.Garnish it with coriander leaves.

Delicious curd rice is ready!!! Serve it with pickle....

Simple Dhall

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What better side dish than protein rich dhall,right? I love dhall so much that I can have it daily.There are days where you want have just easy simple dinners.I am sure dhall will be on the top list.This dhall is so delicious and can prepared in no time with just very few ingredients.


1) Thoor dhall cooked - 1/2 cup
2) Tomato chopped - 1 big
3) Onion chopped - 1 small
4) For tempering:
Ghee/oil - 1tblsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Carom seeds(ajwain/omam) - 1tsp
Red chilly - 1
Hing - little
Curry leaves - few
5) Green chilly - 1 to 2
6) Turmeric powder - 1/2 tsp
7) Salt to taste
8) Sugar(optional) - a pinch
9) Fresh coriander leaves for garnish.

In a pot,heat oil/ghee and saute all tempering ingredients one by one,until nice aroma comes.Add,onions and green chilly,saute till translucent.Now,add the chopped tomato and fry for a minute or two,till the tomato becomes soft.This is the time to add the cooked dhall to the pot.Pour little water,add turmeric powder,salt and sugar.Bring it to a boil.That's it,switch of the stove and garnish with coriander leaves.

Hot dhall is ready!!! Serve it with rotis or with hot steaming ghee rice and believe me it will be so awesome!!!....yummm!!!