Click the pictures to get the recipes

Tuesday, October 20, 2009

Mint Peas Pulao


Onion - 1

Mint Leaves - 1 cup

Peas - 1/2 cup

Curd/Yoghurt - 1 cup

Coconut grated - 1/2 cup

Green Chillies - 2 or 3

Ghee - 2 table spoon

Basmathi rice - 1 cup

salt - as required


Grind coconut, green chillies and mint leaves together as a paste.

Heat pressure cooker, add ghee and fry the onions.

Once it becomes golden brown, add ground paste and fry for 2 minutes.

Add peas and fry for 2 minutes.

Now add curd/yoghurt and stir for 1 minutes, then wash the rice and fry for 5 minutes.

Add 11/2 cups of water, then add salt. Bring it to a boil.

Cover the pressure cooker and pressure cook for 15 minutes or until 3 whistles.

Once the pressure is released, open the cooker and serve hot.

Friday, June 5, 2009

Black Gram Rice


Ponni Rice - 1 cup
Black Gram - 1/2 cup

Dried Ginger powder - 1/2 table spoon

Garlic cloves - 15 No.s

Grated Coconut - 1/2 cup

Fenugreek - 1 table spoon

Salt - as required


Take a heavy bottomed pan, add 3 cups of water and bring it to boil. Once done wash the black gram and add it to the water. Add fenugreek too.

Once the black grams is half cooked wash the rice and add.

After 5 minutes add dried ginger powder and garlic cloves and then salt one by one.

Cook it for 15 minutes or it cooks completely. If necessary add some hot water and allow it to cook completely.

Now add coconut and mix well. Keep it for 5 more minutes on heat and switch off the flame.

Black Gram Dhal Rice is ready to serve.

Serve with veg kuruma or non-veg kuruma.

Thursday, May 21, 2009

Ghee Rice :


Basmati Rice – 2 cups

Coconut milk - 2 cups

water - 2 cups

Onion – Big 2 Nos

Green Chillies – 4

Raisins - 2 table spoons

Cinnamon stick – 2 Nos

Cloves – 4

Whole cardamon – 4

Cashew Nuts – 10 Nos

Beans chopped - 1/2 cup

Carrot chopped - 1/2 cup

Ghee or Oil – 4 tablespoon

Salt – as required


Soak rice in water for about half an hour and drain out the water completely. Cut the onion lengthwise. Cut the green chillies lengthwise.

In a pressure cooker, put the ghee and add cinnamon stick, cloves and cardamom and fry little. Add cashew nuts, raisins and fry for a while. Then add chopped onion and green chillies and fry till the onion turns transparent.

Add chopped beans & carrot and fry for 2 minutes.

Add the rice and stir gently for 5 minutes. Now add the coconut milk and water. Add salt and stir well.

Pressure cook for 3 whistle.

Serve with mutton kuruma.

Tuesday, April 21, 2009

Drumstick & Cashew nuts curry:


Drumstick - 1, cut into pieces

Onion - 1, sliced

Tomato - 1, sliced

Chilli powder - 1 tablespoon

Coriander powder - 11/2 tablespoon

Turmeric powder - a pinch
Mustard seeds - 1 tea spoon

Curry leaves - few

Grated coconut - 1/2 cup

Cashew nuts - 1/2 cup

Salt to taste

Oil - 2 tablespoons


Soak Cashew nuts for 2 hours.

Grind coconut, chilli powder, coriander powder and turmeric powder together until it become fine paste.

Heat 1 tablespoon of oil in a pan and allow mustard seeds to slitter in it. Add onions & saute until it turns transparent. Then add tomato and fry for 5 minutes.

Add curry leaves, drumstick and saute for 5 minutes. Now add cashew nuts and fry for 1 minute. Then add the ground paste and 3/4 cup of water.

Cook it covered until drumsticks & cashew nuts turn soft.

Serve hot with rice.

Sunday, April 19, 2009

Ragi Puttu

  • Ragi flour(finger millet) - 2 cups
  • Grated coconut - 1 cup
  • Water - 1/2 cup
  • Salt to taste
Method :

Puttu maker has two parts, puttu kuzhal and puttu kudam.Fill the puttu kudam with water(quantity should be from ½ to ¾ th of puttu kudam). Close it with the lid and heat it.

Meanwhile add salt into the ragi flour and mix well. Sprinkle some water and mix well without any lumps. Again Sprinkle some water and mix well without any lumps. Repeat sprinkling water & mixing until you get the right consistency. The flour should be wet enough for steaming. It should not become too watery. The right consistency should be you could make a ball with the flour and it could be breakable in to flour.

Once the flour mixture is ready, fill the puttu maker with coconut layer and flour mixture.
Layer the Puttu maker with some grated coconut first, then the ragi mixture and then the grated coconut again. Repeat the coconut layer and ragi mixture until you fill the puttu maker. ( for step by step explanations with pictures click here.) Now the puttu kuzhal is ready with flour.

Once the water in the puttu kudam starts boiling, fit the puttu kuzhal and heat it until the steam comes out from the top of the puttu maker. Continue heating for 5 more minutes and remove from heat.

Serve with sugar and banana.
If you don't have puttu maker you can use idli cooker for steaming.

Wednesday, April 15, 2009

Spicy Fish Fry :


Golden Trevally steaks/slices - 3

Chilli powder - 1 tsp 

Turmeric powder - a pinch

Tamarind juice - 1/2 tbsp

Salt to taste

Oil - 2 tbsp


Mix all ingredients (except fish) and prepare a thick paste.

Wash the fish drain all water and marinate in the above paste for 1/2 an hour.

In a fry pan, add oil and shallow fry the fish on both sides, for about 5-10 minutes.

Delicious fish fry is ready.

Sunday, April 12, 2009

Simple Tofu Fry :

  • Extra firm regular tofu - 200g
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Ginger, garlic paste - 1 tsp
  • Turmeric powder - a pinch
  • Salt to taste
  • Oil - 2-3 tbsp

Squeeze all water from Tofu. Cut the tofu into small cubes. Mix all other ingredients and prepare a thick paste with little water.

Marinate tofu cubes in the above paste for half an hour.

In a flat pan, add oil and shallow fry the tofu cubes on all sides.

Delicious tofu fry is ready. Serve hot with rice

Tuesday, April 7, 2009

Sweet Sesame Balls : (ellurundai) & Microwave cooking tips


Sesame seeds - 2 cups

Palm sugar or Jaggery powdered - 1 cup


Mix palm sugar powder with sesame seeds and grind coursely.

Now make it as balls.

This is easy to make and very healthy food.

Microwave Cooking Tips

I find these tips are very useful for me and sharing with all of you. I gone through these tips from the book of 101 Microwave Recipes by Nita Mehta.

Microwave Tips

* Never over-cook food as it becomes tough . Give the dish a little standing time before you test it, to avoid over cooking.

* Never pile food on top of each other. It cooks better, evenly and quickly when spaced apart.

* Food cooks better in a round container than in a square on. In square or rectangularbowls, the food gets overcooked at the corners.

* Do not add salt at the time of starting the cooking as it leads to increase in the cooking time.

* Do not add more water than required, however a little water must be added to prevent dehydration of the vegetables. When the vegetables get dehydrated, there is a loss of natural juices as well. But addition of extra water increases the cooking time.

* Do not deep fry in a microwave ( the temperature of oil cannot be controlled )

* Do not cook eggs in their shells (pressure will cause them to explode )

* Do not cook & reheat puddings having alcohol ( they can easily catch fire.)

* Do not use containers with restricted openings, such as bottles.

* Use deep dishes to prepare gravies, filling the dish only 3/4 to avoid spillage.
* Do not use aluminium foil for covering dishes in the microwave mode. Do not reheat foods (sweets like ladoos, bufi etc. ) with silver sheet, as it leads to sparking.

* When using the convec mode put the dish on the wire ract to get even baking.

* Always preheat the oven when you want to use the convec mode Grilling does not need preheating.

* When making tikkas or other tandoori delicacies cover the plate beneath the rack with aluminium foil to collect the drippings.

Interesting Uses of Microwave

*Making Ghee. Keep 11/2 - 2 cups malai (milk topping) in a big glass bowl and microwave on high for 15-20 minutes to get desi ghee without burning your kadhai (wok). Stir once or twice inbetween.

*Blanching almonds to remove skin. put almonds in a small bowl of water and mirowave for 3 minutes or till water just starts to boil. After the water cools, the almonds can be peeled very easily.

*Freshening stale chips, biscuits or cornflakes. Place the chips or biscuits in a napkin, uncovered, for about 1 minute per bowl or until they feel warm. Wait for a few minutes to allow cooling and serve.

*Boiling (actually microwaving) potatoes. Wash potatoes & put them in a polythene bag. Microwave high for 5 minutes for 4 medium potatoes.

* Making khatti mithi chutney. Mix 1 tbsp amchur, 3 tbsp sugar, some water along with spices in a glass bowl. Microwave, stirring in between.

* Warming baby’s milk bottle. Do check the temperature of the milk on your inner wrist. The bottle will not become hot, while the milk will.

* Softening too-hard ice cream, cram, cheese and butter.

* Making dry bread crumbs from fresh bread. Crumble the slice of bread and microwave the bits of slices for 2-3 minutes. Mix once and microwave further for another minute or two. Give some standing time to the moist bread to dry out and then grind in a mixer to get crumbs.

*Drying herbs. Fresh parsley, dill, mint, coriander, fenugreek greens – all greens can be dried in a microwave, preserving the colour. Give them some standing time to turn dry. Use them in raitas and curries.

* Melting chocolate, butter, jam, honey etc. Dissolving gelatine.

* Sterilizing jars for storing home made jams and pickles.

* Freshening stale bread by placing 2 slices between the folds of a paper and microwaving for 20 seconds. It turns absolutely soft and the stale bread becomes perfect for sandwiches.

Sunday, April 5, 2009

Mutton Curry


Goat meat - 1/2 kg

Tomato - 1

Pearl onions (sambar vengayam) - 20 No.s

Turmeric powder - a pinch

Chilli powder - 1 tablespoon

Fennel seeds - 1 tea spoon

Coriander powder - 2 tablespoons

Garam masala powder - 2 teaspoons

Ginger & Garlic paste - 1 tablespoon

Coconut - 1/2 cup

Salt - 1 tablespoon or as required

Oil - 2 tablespoons

Mustard seeds- 1 tea spoon

Curry leaf - few


Clean and wash goat meat. Cut into small pieces. Add ginger & garlic paste,turmeric powder and mix well and keep aside.

Grind coconut with chilli powder, coriander powder and garam masala.

Heat the pressure cooker and add oil. Add mustard seeds let them pop up. Once done add fennel seeds and fry for a minute.

Now add curry leaves then finely chopped onions and saute for 5 minutes.

It's time to add chopped tomato and saute for 5 minutes.

Now add goat meat and ground coconut paste and mix well.

Add salt and 1/2 cup of water. Cover the pressure cooker and cook for 20 minutes.

Spicy mutton curry is ready to be served with rice,idly, thosa or chappathi.

Friday, April 3, 2009

Soya chunks kuruma


  • Soya chunks - 1/2 cup
  • Onion - 1
  • Tomato - 1 
  • Coconut - 1/2 cup
  • Turmeric powder - a pinch
  • Chilli powder - 11/2 tsp
  • Fennel seeds - 1 tsp
  • Coriander powder - 2 tbsp
  • Garam masala powder - 1/2 tsp
  • Coriander leaves - few for ganrnishing
  • Ginger & Garlic paste - 1 tbsp
  • Curry leaf - few
  • Mustard seeds- 1 tea spoon
  • Salt to taste
  • Oil - 1 table spoon
Take a bowl with 11/2 cup of water & bring it to boil. Once done remove the bowl from heat & add the soya chunks, 1/2 tbsp ginger, garlic paste, a pinch of turmeric powder, 1/2 tsp chilli powder and 1/4tsp  Garam masala into the boiled water and mix. Keep it aside for 15 minutes.

Grind the coconut and fennel seeds together into a fine paste.

Heat the pan and add the oil. Add mustard seeds, curry leaves fry for a minute. Then add ginger garlic paste and saute for 2 minutes. Then add finely chopped onion and fry for 5 minutes.

Then add chopped tomato & fry for 5 minutes. Now add turmeric powder, chilli powder, coriander powder and garam masala & saute for a minute.

Now add soaked soya chunks together with the water and add the ground coconut paste. Add water if necessary.Bring it to a boil and reduce the flame and keep it for 10 minutes on low heat.

Garnish with coriander leaves and serve hot with chapathi, idli, thosa, or rice.

Wednesday, April 1, 2009

Karuppatti Paniyaaram -- My First Post


  • Raw rice flour - 2 cups
  • Palm sugar ( Panai Vellam)/Karuppati - 1 cup or as per your taste
  • Cumin seeds - 1 tea spoon
  • Ripe banana - 1
  • Shallots(Sambar vengaayam) - 3
  • Oil - for deep frying

Put palm sugar in a vessel, add half cup water and bring to boil. When it starts boiling, remove from stove and strain it so that any mud and dust will be removed.

Grind shallots and cumin seeds, mash the banana and add it to the rice flour.
Now add palm sugar syrup to the rice flour and mix well. The consistency of the batter should be as the Idli batter. Keep it aside for an hour.

Heat the pan and add the oil for deep frying. Once done take a ladle of batter and pour it in the hot oil. Fry till it become golden brown and remove it from the oil and place it in a kitchen towel.

Paniyaram is ready to serve.
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