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Sunday, July 31, 2011

Pomegranate Halwa

Its true Halwa can be made with grains like Wheat,Oats etc,Vegetables like Carrot,beetroot and White pumpkin etc.Try this fruit Halwa which is very delicious Halwa indeed to try at home.This could become ur kids fav halwa because it looks so lip-smackingly colourful and tasty.U can prepare it in 30-40 mins time.Enjoy ur meal.Bon Appetit!.

Pomegranate Halwa - Halwa made with pomegranate seeds

    3 pomegranate fruits
    250 gms sugar
    1/2 cup ghee
    1 tsp cardamom powder
    few ghee roasted cashews and raisins
    few drops of vanilla essence
    a pinch of red colour

    1.Grind pomegranate seeds to a fine paste in a mixer grinder with 150 ml water.
    2.Strain the pomegranate juice which should at least be 400 ml.
    3.Heat ghee in a frying pan and roast cashews and raisins and keep aside.
    4.Add pomegranate juice,a pinch of red colour and cardamom powder to the remaining ghee and when it
boils,add sugar and stir till the sugar gets dissolved completely.
    5.Then add the vanilla essence to the mixture.
    6.Saute for 30-40 mins at least till ghee separates from the mixture( stirring continuously).
    7.Add the ghee roasted cashews and raisins and mix well.
    8.Serve this Tasty Pomegranate Halwa hot or chilled.

Special Semolina Cake (Love Cake)

Love Cake is one of the fav.cakes in SriLankan homes.It is a dense and rich cake full of nuts with a nice aroma of honey,spice and rosewater.It's very sweet and quite moist.It is something like 'BASBOAS' the Arabs make but with a little twist.I dedicate this recipe to my Srilankan Friend Rukmal.Try this recipe at home and Enjoy your meal.Bon Appetit!.

Special Semolina Cake(Love Cake) - Cake made with semolina and other spices


    250 gm Semolina
    125 gm Butter
    4 Egg Yolks(optional)
    450 gm (Castor) Sugar-powdered
    100 gm Cashew nuts - crushed
    50 gm raisins
    15 gm cherries-chopped fine
    1 tbsp lemon rinds-finely grated
    1/4 tsp Ground mace or nutmeg powder
    1/4 tsp cardamom powder
    1/2 tsp almond essence
    2 tbsp rose water(or substitute this with 1 tbsp vanilla essence)
    2 tbsp honey
    1 tbsp ghee


    1.Roast semolina in ghee and let it cool.Grind this into a coarse powder.
    2.Heat butter in a kadai and melt it.
    3.Mix the butter with Powdered semolina.
    4.Beat egg yolks and sugar until thick and creamy.
    5.Add semolina and butter mixture and beat till well mixed.
    6.Add chopped nuts,raisins,chopped cherries,rose water,honey,nutmeg powder,lemon rind,cardamom
powder,almond essence and mix all together well.
    7.Grease and line a 20cm square tin with 2 sheets of greaseproof paper.Brush the inner paper with melted butter.
    8.Pour the cake mixture into a flat cake tin lined with grease paper and bake in a oven at 150 degree C
(300 o F) for about 35 to 40 mins(till the top of the cake begins to change colour into golden brown and the cake cooked through).
    9.When cooked the center of the cake will still be moist.So the skewer test isn't recommended. Don't attempt to turn out this cake.
    10.Cut into small squares and lift them on to a serving tray.

Potato-Methi Masala - A Microwave Recipe

Ur health will be better if U include fresh Methi leaves in ur Diet atleast 2 times a week.This Potato-methi Masala is an excellent side dish for Rice,Sambar,Curd Rice,Rasam,Chapathi etc.This recipe requires 10 mins microwave cooking only.U can use this masala as Sandwich filler if this is done with finely chopped Potatoes and dry.Try this recipe at home and enjoy.Bon Appetit!

Potato-Methi Masala - Potato pieces and methi leaves cooked with spices


    3 medium size potato- peeled and cut into bite size pieces
    1 cup or 1 handful chopped Methi leaves(fresh)
    1 onion-chopped fine
    1 tomato- chopped fine
    1 tsp cumin seeds
    1 tsp mustard seeds
    1/2 tsp split Urad dhal
    1 tsp chilli powder
    1/4 tsp turmeric powder
    3/4 tsp garam masala or any mutton masala
    1 tsp ginger-garlic paste
    1 tbsp fine coconut paste(ground with 1/2 tsp cumin seeds,1 small onion and 1 garlic pearl)
    1 tsp salt or to taste
    few curry leaves
    few coriander leaves
    3/4 cup water
    2 tsp refined oil


    1.Take a microwave bowl and add refined oil, chopped onions,cumin seeds,mustard seeds,split urad dhal and curry leaves.
    2.Microwave this on high for a min.Take the bowl out.
    3.Add all the other ingredients including 3/4 cup water. Mix all the ingredients well with potato pieces so that the masala gets evenly spread and Microwave(high) this for 12 mins.
    4.Serve this tasty Potato-Methi masala with rice and sambar or rasam or Curd or chapatis.

Brinjal - Karamani Curry - a Microwave Recipe

This Brinjal-Karamani Kootu is a popular dish of Tamil Nadu.This easy and tasty dish needs just 15 mins microwave cooking-time.The Black-Eyed Peas (Karamani) should get soaked overnight or atleast 5 hours if done for dinner.This dish is an excellent combination for plain rice or Curd rice or Rice and rasam. This can accompany all Indian breads and bread slices .Try this recipe at home and post ur comments.
Brinjal-Karamani Curry - Brinjal pieces and soaked Karamani cooked with spices


    5 good Brinjals - cut into bite size pieces
    2 tbsp fine coconut paste(ground with 2 green chillies,1/2 tsp cumin seeds,1 small onion and 1 garlic pearl)
    1 cup Karamani-Black-Eyed Peas (soaked overnight)
    2 tbsp finely chopped onions
    1/4 tsp turmeric powder
    2 whole red chillies
    1 tsp cumin seeds
    1/2 tsp mustard seeds
    few curry leaves
    few coriander leaves
    1 cup water
    2 tsp refined oil
    1 tsp or salt to taste


    1.Take a microwave bowl and add mustard seeds,cumin seeds,chopped onions, whole red chillies,curry
leaves and refined oil.Mix them well.Microwave high for a min.
    2.Mix all the other ingredients including 1 cup water except the coconut paste and add this to the above bowl.Microwave this on high for 7 mins or till water evaporates.
    3.Take the bowl out after 5 mins.Add the coconut paste,mix this well and microwave this on high for another 3-4 mins.
    4.Take the bowl out after 5 mins carefully.Serve this Brinjal-Karamani curry hot with rice and sambar, karakuzhambu,Rasam or Curd,Chapati or Idli -dosa.

Grilled Cauliflower Florets - A Grill Recipe

Cauliflower florets are delicately grilled with oil and spices.Very tasty recipe(tastes very much South-Indian) and can be done in 10 mins.This can be served as a starter or with rice and sambar.Try at home and post your comments.
Grilled Cauliflower Florets - Cauliflower florets grilled with oil and spices


    25 cauliflower florets(cut with little stem)
    3 tsp chilli powder
    1 tsp turmeric powder
    1 tsp black pepper powder
    1/2 tsp cumin powder
    1/2 tsp ginger-garlic paste
    1/2 tsp lemon juice
    2 tsp salt or to taste
    few curry and coriander leaves
    5 tsp refined oil
    5 cups water


    1.Boil 5 cups of water and put 2 tsp chilli powder,1 tsp salt and 1/2 tsp turmeric powder.Turn off the flame.
    2.Add cauliflower florets to it and close the lid then drain the water after 3 mins. keep it aside.
    3.Mix all the remaining ingredients(the masala well) and apply the paste evenly on cauliflower florets.
    4.Remove the microwave-cooking tray and replace this with the tray used for grilling.
    5.Grease the tray with 1 tsp refined oil using a brush(to a smaller area only).
    6.Spread the cauliflower florets on the tray at equal distance.
    7.Grill the cauliflower pieces for 6 mins and then turn them over and again grill for 4 more mins.
    8.Wait for 5 mins,then remove the tray from the microwave-oven and garnish them with fried curry leaves and Coriander leaves.
    9.Serve them hot with rice and sambar,onion slices and lemon wedges.

Saturday, July 30, 2011

Bittergourd Masala - A Microwave Recipe

This Bittergourd Masala is an easy and tasty dish. This one is good for diabetic patients and this needs abt 10 mins microwave cooking-time only.Try this at home and enjoy this dish with Mor Kuzhambu,Sambar etc.Bon Appetit!.
Bittergourd Masala- A Microwave Recipe- Bittergourd cooked with spices


    200gm bittergourd pieces(chop and de-seed)
    2 tbsp coarse coconut paste (ground with 1/2 tsp cumin seeds,1 small onion,1 garlic pearl,a handful of roasted and peeled peanuts and 1 green chilli)
    1 onion finely chopped
    3 whole red chillies
    1 tsp cumin seeds
    1/2 tsp mustard seeds
    1/2 tsp fenugreek seeds
    2 tsp crushed jaggery
    few curry leaves
    few coriander leaves
    3/4 cup water
    2 tsp refined oil
    1 tsp or salt to taste


    1.Take a microwave bowl and add fenugreek seeds, mustard seeds, cumin seeds, chopped onions, whole red chillies,curry leaves and refined oil. Mix them well. Microwave  this on high for a min.
    2.Mix all the other ingredients and add this to the above bowl. Microwave this on high for 9 mins.
    3.If u need this dish as gravy, add 1 cup fresh coconut milk and 1/4 tsp turmeric powder and microwave
(high) this mixture 4 more mins.
    4.Serve this tasty bitter-gourd Masala hot with rice and sambar or chapati or Idli.


U can add 50 ml tamarind extract(little only) -that of gooseberry size when u mix all the ingredients in Step 2 and microwave this on high for atleast 12 mins(instead of 9 mins) or till this becomes dry, stirring this once in the middle.This will give a sweet 'n' sour taste to the Bittergourd Masala.

Carrot Stir Fry - A Microwave Recipe

This Carrot Stir-Fry is an easy, tasty and popular side-dish of South India.U need 10 mins microwave cooking-time to prepare this dish. This side-dish is good combination for rice with sambar or Puzhikuzhambu or Kara Kuzhambu or Kormas.
Carrot StirFry - A Microwave Recipe - carrot stir fried with spices


    3  grated Carrots
    1/2 cup finely chopped onions
    2 small green chilli-chopped fine
    1/2 tsp cumin seeds
    1/2 tsp mustard seeds
    1/2 tsp split urad dhal-uzhunthu
    1/2 tsp grated ginger
    2 tbsp grated coconut - optional
    1 tsp or salt to taste
    150ml water
    few curry leaves
    few coriander leaves
    1 tbsp refined oil


    1.Take a microwave bowl and add refined oil,chopped onions,cumin seeds,mustard seeds,split urad dhal  and curry leaves.
    2.Microwave this on high for a min.Take the bowl out.
    3.Add all the other ingredients except grated coconut including 3/4 cup water and Microwave(high) this for 6 mins.
    4.Take the bowl out after 6 mins and mix grated coconut with the mixture well.
    5.Again microwave this on high for 3 more mins or till water runs dry.
    6.Take the bowl out and Serve this Carrot Stir-fry hot with rice and sambar or Korma.

Bread - Oats Halwa

Wheat Halwa preparation is a tedious one if we try at home.U can try Bread Halwa or this bread Oats Halwa very easily at home as it needs less than 30 mins.Very tasty Halwa that can be done in 25-30 mins time.u can try this with rice flakes also (instead of Oats).

Bread - Oats Halwa - Halwa made with bread and Oats


    7 Bread slices
    1 cup Oats
    1 cup boiled Milk
    200 gm Sugar
    1/2 cup ghee
    10 cashew nuts
    10 raisins
    few saffron strands
    1/2 tsp cardamom powder
    1 tsp vanilla essence


    1.Powder bread slices and Oats to fine powder.
    2.Soak saffron in 2 tsp milk.keep this  aside.
    3.Roast cashew nuts and raisins in ghee.keep this aside.
    4.Heat the remaining ghee in a non-stick kadai.
    5.Add the breadcrumbs and powdered Oats and fry till golden brown.Add 2 tbsp ghee and saute the         powdered or finely shredded bread slices in ghee till dark(the next stage of golden brown) brown in      colour.Stop well b4 they get burnt or that smell..
    6.Add milk and cook till milk evaporates.
    7.Add Sugar and stir till the mixture becomes dry.
    8.Add saffron,cashew nuts,raisins and cardamom powder.Stir till ghee separates (25 to 30 mins) from the
      mixture.Let it cool .
    9.Serve this tasty Bread-Oats Halwa hot or refrigerated.


Add the remaining ghee while stirring the halwa (after adding all the ingredients) and u should turn off the flame when this halwa comes like Idli batter consistency(should not thicken too much -if u do so the halwa will become harder).

Mushroom Fry

Mushrooms are said to be fat-cutters.This fry takes little time to prepare as it needs ur attention less than 10 mins.Its an ideal replacement for Potato fry.Very tasty side dish for sambar and Curd rice.Here is the recipe for you to try at home.
Mushroom Fry - Mushroom pieces fried with selective spices


    100 - 150 gms mushrooms-cleaned,sliced and boiled in water for a min with salt
    3/4 tsp chilli powder
    1/2 tsp garam masala or curry masala powder
    1/4 tsp turmeric powder
    1 tsp cumin seeds
    3/4 tsp salt
    few curry leaves and coriander leaves
    1 tbsp refined oil(for shallow frying)


    1.Boil water in a bowl,add salt and put the mushroom slices for a min. Take them out and wipe excess water with tissue papers.
    2.Heat 1 tbsp oil in a frying pan,saute the mushroom slices for a min .
    3.Add chilli powder,turmeric powder,garam masala or curry masala powder,cumin seeds and needed salt and mix well.
    4.Saute for 6-7 more mins and turn off the flame.
    5.Serve this mushroom fry with rice and sambar or curd rice and rice.


I mention the minimum required cooking time in all my recipes and conscious abt nutrients should not be lost in the cooking process. But, few times viewers complained abt the rawness of spices (if not cooked much).It shd be shallow-fried for atleast 6-7 mins.

Vegetable Masala Rice

Those who are in need of a variety rice can try this Vegetable Masala Rice - little different from the Veg.Rice as it is slightly masala-flavored .This rice is very tasty Veg-Masala rice with spicy masala.This can be packed for Lunch or long travels.Here is the recipe for u to try at home.Bon Appetit!.

Vegetable Masala Rice - Vegetable Rice -little masala flavoured


    2 cups basmati rice-roasted in 1 tbsp ghee for a min
    1 large onion-chopped
    3 garlic cloves-crushed
    1 cup sliced carrot
    1 cup shredded cabbage or Cauliflower florets
    1/2 cup french beans-finely chopped
    2 tbsp margarine
    2 tsp cumin seeds
    1/4 tsp turmeric powder
    1/2 tsp chilli powder
    1/2 tsp freshly ground pepper
    4 cups vegetable stock or water
    1  tsp salt or needed salt
    1 tbsp chopped coriander leaves


    1.Heat margarine in a pressure pan over medium heat.
    2.Add chopped onion and crushed garlic cloves and saute for 2 mins.
    3.Add cabbage or cauliflower,carrot and french beans and saute for a min.
    4.Add turmeric powder,cumin seeds and chilli powder and saute for 2 mins.
    5.Add the ghee roasted basmati rice,salt,pepper,coriander leaves and vegetable stock.Cover the pressure pan and cook upto 1 whistle.
    6.Turn off the flame.Open the pressure pan after 10 mins.
    7.Garnish with coriander leaves and serve with chicken Masala or Ptato chips or Masala or raita.

Oats-Moong Dhal Dosa

If u get bored of having normal dosa,U can try this dosa for variation.Higly nutritious(this recipe uses Oats,moong dhal and urad dhal) and tastes good too.Easy to do at anytime since Oats has become a common household-item.

Oats-Moong Dhal Dosa - Oats and Moongdhal soaked and ground with rice and urad dhal and done as dosas


    1 cup Par boiled rice
    80gms or 2 cups oats
    1/4 cup yellow moong dhal
    2 tsp cup Fenugreek seeds
    1/4 cup urad dhal
    1/2 cup rice flakes
    1 tsp Salt(to taste)
    1/4 cup refined oil

    For red thick-chutney:

    5 red chillies,1 tbsp grated coconut,2 tsp pottu kadalai(split gram dhal),1 cm size tamarind,1 sambar       onion,1/2 garlic clove and salt together with 1/4 cup water


    1.Soak Oats with rice flakes for 15 mins separately before grinding the dosa-batter.
    2.Soak rice with moong dhal,urad dhal and fenugreek seeds together for 2 hours and then grind this  with           soaked Oats to a fine dosa batter .
    3.Mix salt to the batter.The batter should be thin enough to prepare thin dosas.
    4.Let this ferment for 8 hrs and then make nice dosas with oil in a non-stick tawa.
    5.Serve this Oats-Moong dhal dosa with red thick chutney(grind 5 red chillies,1 tbsp grated coconut, 2 tsp        pottu kadalai(split gram dhal),1 cm size tamarind,1 sambar onion,1 garlic clove and salt together with 1/4        cup water).

Thursday, July 28, 2011

Yummy Purple Jam

In South-TamilNadu, Beetroot Jam is first served as a Sweet to celebrate any festive or party atmosphere (in marriages,house-warming functions etc.).Try this Yummy home-made jam done with beetroot, watermelon and cherry as a Sweet-replacement.This Yummy Jam is so delicious and colourful that it can be made for get-togethers or family parties so quickly in 40 mins time.Its good for health since Beetroot has been added.Kids who avoid beetroot can have this given as jam.U can also do this w/o adding watermelon. Add 1 cup seedless grapes pulp and 1 cup chopped dates while making this Jam but this is a healthy option.U can omit or add any fruits with blending-taste(The taste and flavor should be liked by U after this fruit mix is done).U can even choose Strawberry or Blueberry to  do this Jam.Its up to u.This Jam goes well with Bread Slices,Idli, Indian breads, Biryani etc.Bon Appetit!.

Yummy Purple Jam - Yummy home-made jam done with beetroot,watermelon and cherry

150 gm beetroot-grated
100gm finely chopped cherries
100 gm watermelon(optional)
250gm sugar
2-3 tbsp vanilla essence
350 ml cup water
3 tbsp finely chopped kismis
few melon scoops 7-10
few whole cherries -10


1.Take a pressure pan,add water,grated beetroot,watermelon pulp,chopped cherries,sugar and vanilla essence.Mix this well and turn on the heat.
2.Cover and Pressure cook them for 10 mins or upto 3-4 whistles on medium flame.
3.Let it cool.Open the lid and add chopped kismis,melon scoops and whole cherries and cook for 9-10 more mins on medium flame(till water runs dry and this turns thick).
4.Serve this Yummy Jam with Idli,Indian Breads,Biryani etc.
5.This jam can not be preserved long (need preservatives) but this stay good for 24 hours or even upto 3-4 days (if gets refrigerated).

Berry-Berry Badham Smoothie

A mouthwatering smoothie with Vanilla Icecream and almonds added.Try this at home and enjoy.U can omit
blueberry,if u don't like it being added.Though the recipe is given by me,only u will be tasting ur preparation
at home-so it must suit ur taste.U can add ur fav and omit one or more ingredients mentioned in the
recipe- which suits ur tastebuds.  

Berry-Berry Badham Smoothie - Berry juices blended with almonds and icecream


    50gm Strawberries(ripe)-deseeded
    25gm blueberries-cut into pieces
    15 Almonds-soaked for an hour in warm water and peeled
    500ml low fat milk
    150 gm Vanilla Icecream
    300 ml water
    1 tsp vanilla essence
    2 tbsp honey
    5 tbsp sugar
    few wafers


    1.Grind strawberries, blueberries, almonds,low fat milk,50 gm vanilla ice cream,vanilla essence,1 tbsp
honey,sugar and biscuits well using a blender.
    2.Serve this chilled in 4 tall glasses with 1 Vanilla Ice cream scoop on each of them and sprinkle the
remaining honey on top with wafers.

Healthy Ragi Idli

This Idli can be tried at home the same night that u prepare the Idli batter freshly.Healthy as well as tasty recipe and good for Diabetic patients esp.Try this at home & taste this hot with red tomato-Onion Chutney or chutney of ur choice.

Healthy Ragi Idli - Idli made with Idli batter and ragi flour with mixed Veg.


70gm ragi flour
400 gm Idli batter(salted)-fresh and not fermented
4 tbsp plain curd
1 1/4 tsp or needed salt
3 tbsp grated carrot
3 tbsp cabbage-grated
1 tea cup oats-rinse with water for 3-4 secs secs and squeezed immediately
1 tea cup rice flakes(Aval or poha)-soaked for 30 secs and squeezed
1 handful finely chopped methi leaves - optional
1 tbsp roasted semolina
1 tsp lemon juice
200ml water
2 tbsp refined oil


1.Take a blender,add ragi flour,400ml water,soaked oats,soaked rice flakes,plain curd and salt.Pulse this 3-4 times and add this to the fresh Idli batter with grated carrot,methi leaves,lemon juice,semolina and grated cabbage.Mix this well and keep this aside.
2.Brush oil on Idli plates,pour the batter on each hole and steam-cook covered for 7-10 mins or till done.
3.Serve this hot with red tomato-Onion Chutney or chutney of ur choice.

Idli Dhokla - a Microwave Recipe

Dhokla is a North-Indian Evening Snack item done basically with besan flour(Kadalai Maavu).We can do Dhokla with a South-Indisn touch and flavor - using Idli Flour.Its very easy to prepare if u have 300ml to 500ml left-over Idli batter at home its very easy and hardly takes 5-8 mins to prepare the Dhokla with this batter.Please try this home and Bon Appetit!.

Idli Dhokla - a Microwave Recipe - Dhokla cubes made with Idli batter


    500ml Idli batter- left over or fresh
    50 ml low-fat yoghurt - if u r using a fresh Idli batter
    1 tsp Sugar
    1/4 tsp Baking Soda
    2 Green Chillies-finely chopped
    1 tsp Ginger(grated)
    a pinch of turmeric powder
    1 tbsp Coriander leaves(chopped)
    2 tsp Refined Oil
    1 tsp oil + 1 tsp ghee -for greasing the bowl
    salt - little(cause salt has already been added to idli batter )

for the tadka:

    ½ tsp Mustard seeds (black)
    2 tsp Refined Oil
    1 tbsp Coriander leaves(chopped)-for garnishing
    1 tsp chopped curry leaves
    1 onion - finely chopped - optional


    1.Take a microwave bowl and add oil and mustard seeds,curry leaves and onion.Microwave this on high for 2 mins(allow to splutter). Pour this tadka to the dhokla batter.
    2.In a large bowl,add all the ingredients except the last one and mix well.Keep it aside for 30 mins.
    3.Take a microwave bowl, grease it with oil and ghee.Pour the Dhokla batter into the bowl upto   1  1/4
inch height. Microwave this on high for 6-7 mins.(The microwave cooking time is exactly 7 mins and 20 secsin my Panasonic 5 Star Chef Model).
    4.If done,remove the bowl and allow it to cool and remove with spatula or put it on a tray upside down.
    5.Cut the dhokla in to cubes.
    6.Sprinkle chopped coriander leaves. Transfer this to a serving dish. Serve this tasty Idly Dhokla pieces hot or cold with chutney of ur choice.

Pounded Maasi Sambal

Maasi is a processed(smoked) salted-dryfish known as dried Maldives fish(they bury a smoked fish for few
weeks in soil).This Maasi don't smell bad like dryfishes since this is processed(smoked).This Maasi preparation is popular in Coastal Areas of TamilNadu like Tuticorin.An ideal side-dish for Appam or Idiappam .

Pounded Maasi Sambal - Pounded Maasi sauteed with spices


70gm Maasi dryfish-dried Maldives fish(crush or pound the pieces)
2 whole red chillies
3 black pepper corns
25 sambar(small) onions
2 big onions-finely chopped
4 tsp fresh lemon juice
1/2 cup grated coconut
1 sprig curry leaves
2 tsp chopped coriander leaves
1/2 tsp salt(maasi is already salted .so add less)
1/4 tsp mustard seeds
2 garlic clove
1/2 cm size ginger
2 tsp refined oil


1.Crush the maasi Masi(shown in the Pic) with red chillies,garlic,ginger,pep​per corns and 25 small onions. Add this to a mixer-jar and add 1/2 cup grated coconut and salt.Pulse this 3-4 times using a mixer-grinder.
2.Heat oil in a kadai.Add mustard seeds,then chopped onions,curry leaves,coriander leaves and saute till onions turn golden brown.Add the pulsed Maasi mixture and stir-fry well for 7-10 mins.
3.When done,sprinkle fresh lemon juice on top,mix well
4.Serve this with Appam or Idiyappam(StringHoppers).

Sweet Aappam Rolls(Surul Aappam)

Surul Aappam is a popular dish among Christian Families in South TamilNadu  near irunelVeli Dist. I don't know - how this Wheat flour Crepe or sweet Indian Crepe got that name Aappam in it cause it is made with wheat flour. This is one of my mom's signature dish .I just luv to submit this cause my tastebuds has already voted for this dish as my fav. Very yumm and easy to do.This serves 3-4 nos in 12 - 15 mins. Enjoy Delicious Evening with this Crepe.

Sweet Aappam Rolls(Surul Aappam) - Shortly as Sweet Wheatflour  Crepes with grated coconut-sugar stuffing
100 gms wheat flour
1 1/2 cups grated coconut
60gm + 3 tbsp sugar
1/2 tsp cardamom or vanilla powder
a pinch of salt
required water
10 dates  and 50 gms dalia dal - pulsed and kept separately
1 tbsp ghee roasted crushed cashewnuts
1 tbsp kismis
1 tbsp ghee with 2 tbsp refined oil - for greasing the tawa

1.Mix the grated coconut with 50 gm sugar,cardamom powder,ghee-roasted crushed cashewnuts and kismis.Mix this well , Partition it into 3.Add pulsed dates,pulsed dalia dal to one portion each and keep it aside.
2.Take a bowl,put the wheat flour and add water little by little till this wheat flour gets a dosa-batter like thickness with no lumps.
3.Add 3 tbsp sugar and a pinch of salt to the wheat flour and mix well.
4.Heat oil-ghee mixture in a tawa(on low-flame) and spread the wheat flour like a thick and small dosa or like uthappams.but cook for 40 secs as half-done and then u flip the dosa the other side.
5.Spread the grated coconut-sugar stuffing or dates coconut stuffing or besan dal-coconut stuffing in the centre like a 1 inch line and after 2 mins time done  on low-flame, fold the dosa from both sides-to the centre(the inside does not need to be cooked fully).Take that aappam roll and arrange that in a
serving tray.
6.Likewise, u do all  sweet aappam rolls and serve this dish hot at tea-time.

I reposted this recipe here again..

Sura Puttu(Shark Stirfry)

This Shredded Fish Stir-fry is best done with good fishes like Shark,Tuna,Seer fish,Hamour fish fillets,etc,.This Fish preparation is called Fish Puttu in Tamil and popular dish in Tamil Nadu.Tastes so good that u can have it alone or with rice and curry.Try this at home and post ur responses.

Shredded Fish Stir-fry (Meen Puttu) - Shredded Fish with Grated Coconut


250 gm Shark fillets or hamour or tuna fish fillets
1 big onion -chopped fine
1/2 cup grated coconut
1/4 tsp turmeric powder
2 whole red chillies(optional)
2 tsp ground spice of (2 small green chillies + 1 tsp jeera + 1/4 tsp saunf + 1 sambar onion +1 garlic clove)
few chopped curry and coriander leaves
1 tsp salt + 1/1 tsp salt
2 tsp refined oil + 1/2 tsp coconut oil


1.Wash the fish fillets and boil them with turmeric powder and 1 tsp salt for 12-15 mins. When done,drain
the water and wash them with cool water.Drain it again and shred the fish pieces,removing fish-bones and pulse it 1-2 times for a sec (remember it shd not get pasted) in Mixer-Grinder.
2.Heat oil in a kadai,saute onion,red chillies and curry leaves.
3.Add the shredded fish ,ground spice mix ,chopped coriander leaves and salt.Stir this for 4-5 mins.
4.Add grated coconut and mix this well for 2-3 mins.
5.Serve this hot with rice and dhal curry or Tamarind Kuzhambu or Garlic Kuzhambu.

Gravied Corned Beef

A very succulent spicy corned-beef-tinned gravy is given here as recipe.This is very easy to try at home.This takes less than 20 mins cooking time.Add very little salt as salt has been already added in the tinned beef. U can have this with bread slices chapati, parota,Idli,Dosa and with plain rice.

Gravied Corned Beef


200 gm tinned corned beef
1 big onion - finely chopped
2 tomatoes- finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp ginger-garlic powder
1/2 tsp garam masala or curry masala powder
1/2 tsp mutton masala powder
few coriander leaves
1 tbsp finely chopped capsicum
1 tsp butter
1 tsp refined oil
1/2 tsp coconut oil
1/2 tsp lemon juice
1/2 tsp salt - little
200 ml water


1.Mix all the masala except lemon juice and water.Marinate for 10 mins.
2.Heat oil,coconut oil and butter in a pressure-pan and add thechopped onion,tomatoes and when done add marinated corned beef.
3.Add water and saute this for 10 -15 mins on medium heat.
4.cook till the water gets reduced and the gravy becomes semi-dry..
5.When corned beef gets tender,sprinkle lemon juice on top and serve with bread slices,Indian breads like Idli,dosa and with plain rice.

1.U can also use minced Beef(200 gm) instead of Corned beef and prepare this gravy pressure cooking it for
10-12 mins on medium heat - this also tastes fine like a traditional Moghali cuisine speciality.
2.U can also add 1 potato -peeled ,chopped and shallow-fried in 1/2 tsp coconut oil + 2 tsp refined oil for 3-4 mins and add it to the gravy the very last 3 mins and mix well.
4.For variation,u can add 2 tbsp coconut - pasted with a pinch of saunf, the last 5 mins.

Peppered Turmeric Milk

I learned this recipe from my Mother-In-Law (who gave me this hot brew to drink daily twice,when I suffered
cold).This includes simple ingredients from the kitchen shelf.Turmeric's antioxidant and anti-infective properties help u to immune against common cold.Our elders had some very useful recipes which many of the
newer generation unfortunately don't value.

Peppered Turmeric Milk - A medicated milk drink for common cold


250 ml Low Fat milk-boiled
1/4 tsp turmeric powder
1 tsp half-crushed black pepper-corns
3 tsp palm crystalline sugar(panam kalkandu)


1.Heat the boiled milk in a sauce pan and add the turmeric powder.Mix well.Kepp on stirring this till the milk gets reduced to 200ml measure(10 mins atleast).
2.Add the crushed pepper corns and stir this for 4 more mins.
3.Add the palm crystalline sugar(shown separately in the pic) and mix well till it gets completely dissolved.
4.Serve this hot (atleast twice a day) for 2-3 days.

Note:Home cures can't always replace consulting an expert doctor. Nature remedies may only provide temporary relief and cannot tackle a major infection. If the symptoms persist for another day(even after trying a natural remedy) it's a sure sign that u must see a good Doctor.

Tuesday, July 26, 2011

Baked Beans Vegetable Salad

U can have this salad anytime.Very tasty one to have.Try this at home and enjoy!.U can do the same salad with half-cooked sprouted green moongdal instead of baked beans too.Happy cooking!.

Baked Beans Vegetable Salad - Salad made with Baked beans and selective Vegetables


    1 tin baked beans-drained and washed well
    3 tbsp onion-chopped fine
    1 tbsp tomato-chopped fine
    1 tbsp cucumber-finely chopped
    1 tbsp carrot-grated(optional)
    1/2 tsp garlic paste
    1/2 tsp lemon juice
    1 tbsp olive oil
    1 tbsp tomato ketchup
    1 tbsp mayonnaise
    1 tbsp green capsicum-finely chopped
    1 tbsp yellow and red capsicum-grated
    1 tbsp lettuce-chopped fine
    2 tbsp grated coconut
    2 tsp coriander leaves-chopped fine
    a pinch of salt


    1.Pat dry the washed baked beans little.
    2.Take a microwave bowl.Add the baked beans,garlic paste,tomato ketchup,grated capsicums,grated carrot (optional),chopped fine coriander leaves and chopped-fine tomatoes.
    3.Sprinkle olive oil and mix well.Microwave on high for 2 mins.Take the bowl out and add chopped onions, grated cucumber,grated coconut,mayonnaise,lettuce and a pinch of salt.Mix this well.
    4.Transfer this to a serving tray and sprinkle lemon juice on top before serving.

Tasty Chicken 65 - (a Variation)

This one is simple yet yumm Chicken-65 recipe indeed The chicken pieces should be of same and medium sized.Marinate this for 30 mins atleast.when u shallow or deepfry any non-veg items,just add 1 sprig  of curry leaves to the oil before doing the fry.This gives nice taste and flavour to the dish and the left - over oil will also smell better. Try this Chicken-65 at home and enjoy the dish.

Tasty Chicken 65 - (a Variation) - Tasty fried Chicken Pieces


    300gm chicken pieces-cleaned well
    1 tsp chilli powder
    1/4 tsp turmeric powder
    1/2 tsp ginger paste
    3/4 tsp garlic paste
    1/2 tsp vinegar or lemon juice
    1/4 tsp amchur(dry mango) powder
    1/4 tsp chat powder
    1/2 tsp ground masala of( 1cm size cinnamon,1 cloves,1 green cardamom,small star anise piece,1/4 tsp
cumin powder)
    1/2 tsp maze powder
    1 tbsp yoghurt
    1  tsp salt
    1 drop red colour
    few fried onion rings
    few lemon wedges
    1 cup refined oil(for deep-frying or 1/4 cup refined oil for shallow frying)


    1.Take a bowl,add all except the last 3 ingredients.Mix this well and marinate for 30 mins atleast.
    2.Heat oil in a kadai and deep-fry(or shallow-fry)the marinated chicken pieces till golden brown on bothsides.
    3.Serve this hot garnished with few fried onion rings,few lemon wedges and with Curd or Sambar Rice.


1.U can try this with adding 1 tsp corn flour with the mixed spices in step:1.Adding vinegar and corn flour
make the chicken pieces tender and little crispy outside(without shrinking the size of the pieces).Happy Cooking!.
2.U can even try this recipe using Aachi Chicken 65 Masala instead of adding too many spices.This one tastes so good as if a hotel recipe.

Ladies-Finger Buttermilk(Mor) Kuzhambu

This awesome recipe is for all mor kuzhambu lovers.Buttermilk Kuzhambu can also be made with Capsicum pieces, mushroom pieces,White Pumpkin pieces,Drumstick pieces,Papadam pieces,etc.Try this Buttermilk Kuzhambu - Which can be quickly prepared than the others(can be done in 9-10 mins time).Its a must- try recipe (do it once a month atleast) since Lady's finger and Buttermilk r both body coolant.

Ladies-Finger Buttermilk(Mor) Kuzhambu - Buttermilk Kuzhambu made with LadiesFingers


    5 ladies-fingers-cleaned,wiped dry and cut into bite size pieces
    1 cup Low fat yoghurt
    1/4 tsp turmeric powder
    a pinch of asafoetida(optional)
    1/4 tsp grated ginger
    4 whole red chillies
    2 tsp coconut paste with 1/4 tsp jeera and 1 green chilli(optional)
    1/4 tsp jeera seeds
    2 tsp fine rice flour(dissolved in 2 tbsp warm water)
    1/2 tsp split urad dal
    1/2 tsp mustard seeds
    few curry leaves
    1 tsp chopped coriander leaves
    1 1/4tsp salt
    300ml water
    2 tsp refined oil


    1.Heat oil in a kadai,saute ladies-fingers for 2-3 mins till half-done.
    2.Add mustard seeds,split uraddal,whole red chillies,grated ginger,jeera seeds and curry leaves for a min.
    3.Add water,dissolved rice flour,coconut paste,turmeric powder,asafoetida and salt and bring this to boil for 5-6 mins.
    4.Beat the curd or yoghurt and add this to the Kadai.
    5.Mix this well adding chopped coriander leaves and turn off the flame in 15-20 secs.That's all.
    6.Serve this with plain rice and Potato Masala.

Mutton Keema Biryani-(a variation)

This Mutton-Keema Biryani is a worth trying recipe really and tastes so good with lot of minced mutton pieces in a spoonful Biryani.Vegetarians can try this recipe with Soya Granules-3 whistles and mixed vegetables - 2 whistles(thereby reducing the spices).

Mutton Keema Biryani-(a variation) - Biryani made with mutton pieces and keema with spices


    2 Cups or 350gm basmati rice- clean well atleast 3 times and drain the water
    500 gm mutton pieces-cleaned well
    150 gm or 1 cup minced mutton
    2 big onions- sliced lengthwise finely
    2 tomatoes- sliced  finely
    1/2 tsp turmeric powder
    3 green chillies - slit lengthwise
    2 tsp ground masala (of 5 whole red chillies,1 tsp coriander seeds,1-clove,1 inch cinnamon stick,2 cardamoms,1/2 tsp aniseed,1/2 tsp nutmeg powder,1/4 star-anise)
    1 tsp nutmeg powder
    1 tsp ginger paste
    1 1/2 tsp garlic paste
    1 cup thick coconut milk (with 2 tsp poppy seeds soaked in it)
    2 cups second coconutmilk
    1/2 cup Plain Curd
    1 handful chopped coriander leaves
    1 handful chopped mint leaves
    1 1/4 tsp salt or to taste
    2 tsp refined oil
    2 tsp ghee + 1 tbsp ghee
    2 bay leaves-crushed
    1-clove,1 inch cinnamon stick,2 cardamoms,1/2 star-anise - crushed
    1/2 lemon(optional)
    few ghee-roasted cashews
    2 cups of water


    1.First,marinate the mutton pieces and the minced mutton in curd for 20 mins.
    2.Prepare the ground masala of 5 whole red chillies, 1 tsp coriander seeds,1-clove, 1 inch cinnamon stick, 2 cardamoms, 1/2 tsp aniseed, 1/2 tsp nutmeg powder,1/4 star-anise.Add this masala to the chicken marination.
    3.Cut the Onions and tomato.Chop the coriander and mint leaves.Prepare the coconut milks.
    4.Ghee-roast the cleaned basmati rice with 1 tbsp ghee.
    5.Heat oil and ghee in a pressure pan and add crushed bay leaves,1-clove,1 inch cinnamon stick,2
cardamoms,1/2 star-anise - crushed.
    6.Add and saute the onion slices till golden brown or for 4-5 mins.
    7.Add the tomato slices,slit green chillies,ginger paste,garlic paste and 2 tsp ground spices masala and saute for 3 more mins
    8.Add the marinated mutton and keema along with the marinade(by this time mutton gets marinated for 20
mins). Add turmeric powder,2 cups second coconut milk,1 cup thick coconut milk,half the chopped coriander and mint leaves and 1/2 tsp salt and pressure cook for 10-12 mins or upto 5 whistles on good flame.
    9.Immediately turn off the flame.Wait for the pressure to be  released.
    10.Open the pan lid and add the basmati rice,nutmeg powder,2 cups of water,the remaining chopped
coriander and mintleaves and 1 tsp salt.Mix well and pressure cook upto 1 whistle and a min more.Turn off
the flame.
    11.Open the pan lid after the pressure is released and sprinkle the juice of 1/2 lemon on top and  garnish with few ghee-roasted cashews.
    12.Mix this Mutton Keema Biryani well before serving with raita of ur choice.

Potato - Capsicum Masala (a variation and a Microwave Recipe)

U can try this tasty masala with tadka but this is optional.This recipe can also be tried with Fried Paneer pieces and Capsicum, Mushroom and Capsicum,Capsicum and boiled Egg combo,Rajma beans etc.Please,try this semi-dry gravy at home .

Potato-Capsicum Masala(a variation and a Microwave Recipe)-A semi-dry gravy done with potato,capsicum 
and spices.


    1 Green Capsicum-chopped
    1 Potato-Peeled and diced
    2 tbsp onion paste
    1 tsp ginger-garlic paste
    2 tbsp tomato puree
    1 tsp kashmiri chilli powder
    1/4 tsp turmeric powder
    1/2 tsp chat powder
    1/4 tsp garam masala
    250 ml water
    1 1/2 tsp salt or needed
    1 tsp corn flour pasted with 1 tbsp water(optional)
    2 tsp refined oil
    1/2 tsp mustard seeds(optional)
    1 sprig curry leaves(optional)
    few chopped coriander leaves
    2 red chillies(optional)
    2 tbsp fresh cream(optional)


    1.Add oil,mustard seeds(optional),onion paste,ginger-garlic paste,Red chillies(optional) and curry leaves (optional)to a microwave bowl and mix this well. Microwave this for 2 min on high.
    2.Take the bowl out and add potato pieces,tomato puree,150ml water and 1/2 tsp salt.Mix this well and
microwave this on high for 6 mins on high.
    3.Add capsicum pieces,chat masala,100 ml water,3/4 tsp salt and garam masala.Mix this well.Microwave
this on high for 7 mins.
    4.Add corn flour Paste(optional) and mix this well.Microwave this on medium high for 3 mins.
    5.Add fresh cream (optional) on top and mix this well.Microwave this on medium high for a min.
    6.Serve this hot with rice or Indian Breads.
Add fresh cream and microwave this only at the time serving this masala with rice or Indian Breads.

Oats Upma

Very healthy and tasty Upuma done with Oats flakes is given here to be tried at home for breakfast or dinner. Such a healthy recipie that it is excellent for diets and dieabetic patients(avoid coconut).Mixed grated veg.s can be added in step3 before adding the Oats and cook for 3 mins sprinkling 20 ml water. After this, the oats flakes can be added.U can use 2 tsp refined oil + 1 tsp ghee instead of 1 tbsp refined oil.Add few ghee-roasted cashewnuts after finishing the Upuma. Add water as per need after adding the drained oats flakes.

Oats Upma - Upuma done with Oats Flakes


    3 cups oats flakes
    1/2 cup coconut-grated
    1 big onion-chopped fine
    1/2 tsp mustard seeds
    1 tbsp gram dal(split)
    few curry leaves
    3-4 whole red chillies
    1 or 1 1/4 tsp salt
    1 tbsp refined oil
    200ml water


    1.Rinse 3 cups of Oats flakes twice and drain the water.Oats should not get soaked but little wet in this process.Press with ur hands so that the remaining water will be squeezed out immediately.Now the Oats
is ready to be cooked.
    2.Heat oil in a kadai,add 1/2 tsp mustard seeds.
    3.When they splutter,add 1 cup chopped onions,whole red chillies,1 tbsp split gram dal and curry leaves
and saute this for 2 mins.
    4.Add the drained oats flakes to the kadai.Sprinkle 100ml water and 1 tsp salt and mix well.Stir for 3 mins.
    5.Sprinkle 50ml water now and then and stir it for 4 more mins-till little dry.
    6.Add the grated coconut and mix well and cook for 2 mins on a very slow fire till it gets well mixed.
    7.Serve it hot for breakfast or dinner(with grated coconut and sugar).

Mild 'n' Spicy Fish Fingers

U can have it alone or with ketchup of ur choice or with rice and sambar or as a filling for chapathi wraps with other spices.Simply delicious to have at tea-time too.Similarly,u can try this recipe with chicken also.TheseFF are called mild 'n' spicy cause when u have it alone,they are spicy enough and when u have them as accompaniments they are mild in spice.Try this at home and enjoy!.

Mild 'n' Spicy Fish Fingers-Fish Fingers done with spices and herbs added


    200gm seer-fish fillets(3/4th cooked with 1/2 tsp vinegar,1/2 tsp salt and 1/4 tsp turmeric powder for 7-8 mins)
    3/4 tsp garlic paste
    1/2 tsp ginger-paste
    1 tsp white pepper powder
    1 tbsp corn flour
    4 tbsp breadcumbs(fresh)
    1/4 tsp finely chopped parsley(optional)
    1/4 tsp dried oregano(optional)
    1 egg white
    2 tsp maida
    a pinch of asafoetida and ajwain powder(v.v.little only)
    2 sambar onions-pasted fine
    3/4 tsp salt
    100ml refined oil for deep frying


    1.Fish fillets shd weigh 200gms atleast(1 big king fish fillets or more) .When u mix the 3/4 th done shredded fish with spices,mix them thoroughly for atleast 5 mins.Shredd the 3/4th-cooked fish fillets,de-boned them and mix them well with all the other ingredients except oil.
    2.Shape this fish-mix into 3 1/2 inch length sausages .
    3.Heat oil in a kadai and deep-fry these fingers till golden brown in colour.
    4.Serve this hot with ketchup of ur choice or with sambar and rice or as a filling for chapathi wraps with other Vegetables.

Chicken Supreme Burger

This burger is simply rich in taste,a filling delight as well as light on ur stomach.U get everything U need in a burger,if u try it this way. U can have it anytime - from breakfast to dinner.This can be packed for Lunch or served as a meal.Enjoy Cooking!.Enjoy Food!.Bon Appetit!.

Chicken Supreme Burger-Burger done with Chicken,Egg,Cheese etc.


    100 g minced chicken
    1 tsp white pepper powder
    1 garlic clove-pasted fine
    1/2 tsp salt
    2 tsp maida
    1 tbsp cornflour-pasted thick in 1 tbsp water
    1 egg white
    2 dry bread slices-pulsed fine
    1 tbsp grated carrot
    1 tsp coriander leaves
    100 gm salted butter
    4 burger buns
    4 lettuce leaves
    4 cheese slices
    1 big tomato-sliced thinly 8 nos.
    1 cucumber-sliced thin 8 no.s
    2 boiled eggs - de-shelled and sliced using egg slicer
    2 tbsp refined oil

For burger dressing:(mix these ingredients well)
    2  tbsp mayonnaise + 1 tbsp tomato ketchup + 2 tsp chilli sauce + 1 tsp mustard sauce + 1 tbsp garlic-
tomato sauce

To accompany it:
    5 tbsp burger dressing
    1 cup baked beans-tinned
    1 cup potato French fries.
    1 cup Coleslaw (done with 50gm grated cabbage,15 gm grated carrot,3 tbsp mayo,2 tsp sugar,1 tbsp fresh cream and 1/4 tsp salt).
    4 chilled soft drinks of ur choice


    1.Mix the first 11 ingredients(from minced chicken to coriander leaves) in a large bowl and set aside for 15 mins to marinate.
    2.Melt 2 tsp oil in a pan and stir-cook the marinated chicken with the marinade for 4-5 mins on good flame till dry.Turn off the flame and allow it to cool.
    3.Use burger bun size mold to cut the minced chicken into round sized burger.Shallow fry these chicken burgers using the remaining oil in a Tawa till slightly brown on both sides.Keep this aside.
    4.Cut the burger buns horizontally and spread butter over them.Toast these buns on both sides till golden brown for 20 secs on low flame each side.
    5.Apply 1 tsp burger dressing on a burger bun.Place a cheese slice over the bun spread 3 egg slices,then place one lettuce leaf over it,apply 1 tsp mayonnaise,then place 2 tomato slices and over it place cucumber slices.Sprinkle 1/4 tsp white pepper and a pinch of salt.Close it with a bun.Insert a toothpick on top.
    5.Similarly do 3 more chicken burgers.
    6.Serve these Chicken Supreme Burger with the above mentioned accompaniment.That's all!.Enjoy ur delicious meal!.


The first 11 ingredients are used to do the Chicken burger at home.U can start doing this with ready-made
burger to save time.

Pasta Jalfrezi

U can do Pasta - not necessarily the Italian way - differently with Indian (Curry) touch.This tasty Curry-style Pasta can easily be tried at home.Happy cooking!.Bon Appetit!.

Pasta Jalfrezi - Pasta done in Curry style


    100 gm pasta pkt with ur choicest tastemaker- boiled in 800ml water with 2 tsp olive oil and 1 tsp butter for 10 mins,drained and rinsed with chill water
    1 big onion - chopped fine
    1 big tomato-chopped fine
    1 g.chilli-chopped fine
    2 tbsp finely chopped carrot
    2 tbsp finely chopped Capsicum
    1/2 tsp ginger-garlic paste
    2 garlic cloves-chopped fine
    1/4 tsp salt
    1 tbsp butter
    1/4 tsp chilli powder
    1/4 tsp garam masala
    2 tsp tomato sauce
    1 tsp chilli sauce
    1 tsp lemon juice
    1 tsp chopped parsley
    1 tsp chopped celery
    2 tsp olive oil


    1.Boil the Pasta in 750ml water with 2 tsp olive oil and 1 tsp butter for 10 mins,drained and rinsed with chill water
    2.Heat olive oil and 1 tbsp butter in a non-stick kadai,saute chopped garlic,chopped onions,chopped green chilli, chopped tomatoes and ginger-garlic paste for 4-5 mins till done.
    3.Add chilli powder,garam masala,tastemaker,salt and then the done pasta.Stir-cook this for 2 mins at least.
    4.Add chilli sauce,tomato sauce,chopped celery and chopped parsley,stir-cook for 2 mins again on good flame and turn off the flame.
    5.Sprinkle lemon juice on top and serve this hot.

Hotel Fish Fry Recipe

This Fish-fry is done in Chennai hotels.U can even deep-fry Egg slices, chicken pieces,Cauliflower florets, Paneer pieces,Bhindhi, Capsicum,cabbage and bread slices using this masala for the marination.

Hotel Fish Fry Recipe - This is the way the Fish-fry is done in Hotels


    8 Good Seer fish pieces - cleaned well with 1 tsp salt and 1/2 tsp turmeric powder
    100ml refined oil for deep frying or 30 ml oil for shallow-frying
    For marination:
    1 tsp olive oil
    1 tsp rice flour
    2 tsp semolina-powdered fine in mixer-grinder
    1 tsp lemon juice
    2 tsp salt
    1/4 tsp cumin powder
    1/2 tsp saunf powder
    1 tsp ginger-garlic paste
    1  tsp or 3/4 tsp red chilli powder
    1 tsp white pepper powder
    1/4 tsp turmeric powder
    2 tsp bajji- bonda mix powder
    1 tsp cornflour
    1 tsp onion paste(optional)
    2-3 tbsp water
    For Garnishing:
    2-3 lemon wedges
    5 chopped Coriander leaves
    5 chopped curry leaves
    200 ml refined oil - for deep frying(U can shallow fry this too)


    1.Mix all the ingredients for marination and marinate fish pieces in this paste for 15 mins at least.
    2.Heat oil in a kadai and deep-fry these fish pieces with chopped curry leaves(gives a nice flavor) till they turn golden brown.This fish fry will have a thick coating of masala over it if done properly.
    3.U can have this alone with ketchup or with rice,bread slices,etc.

Saturday, July 23, 2011

Tomato Masala - A Microwave Recipe

Tomato is  an easily available Vegetable.U can do varieties using it.This serves an Yumm accompaniment to all Indian Breads and Steamed Rice.Can be done in 12 mins time and serves 4 no.s.Its easy to do and in low calories.Try this enjoyable easy veg curry and Enjoy cooking at home.Enjoy ur Meal!.Bon Appetit!.

Tomato Masala - A Microwave Recipe - Tomato Pieces cooked with spices


    2 big tomatoes - sliced fine
    1 no. chopped onions
    few curry leaves
    1/4tsp chilli powder
    green chillies -2 nos
    1/2 tsp mutton masala powder
    1/2 tsp garam masala powder
    1/4 tsp turmeric powder
    1/4 tsp saunf powder
    1 tsp cumin seeds
   1/2 tsp mustard seeds
    3/4 tsp salt
    50 ml cup water
    2 tsp refined oil
    few coriander leaves-for garnishing


    1.Heat oil in a Microwave safe-bowl with mustard seeds, cumin seeds,sliced onions,green chilies and curry leaves for 2 mins on high till golden brown.
    2.Add chopped tomatoes,turmeric powder,Saunf powder,mutton masala powder,garam masala powder,salt, chilli powder and 50 ml water and M/W on High for 5-6 mins.
    3.Garnish with coriander leaves .
    4.Serve hot with rice or idlis or other indian breads.

Friday, July 22, 2011

Wheat Rava-Veg Upuma

Very healthy and tasty Upuma done with Wheat Granules, and mixed Vegetable of ur choice,is given here to be tried at home for breakfast or dinner.Happy Cooking!.
Wheat Rava-Veg Upuma  - Upuma done with Wheat Granules and veg


1 1/2 cup Wheat Granules
1/2 cup coconut-grated
1 big onion-chopped fine
3 tbsp grated carrot
3 french beans-chopped fine
1 tbsp chopped capsicum
1 babycorn- chopped fine
1/2 tsp mustard seeds
1 tbsp gram dal(split)
1/2 tsp grated ginger
few curry leaves
3 whole red chillies
1 or 1 1/4 tsp salt
1 tbsp refined oil
few coriander leaves
2 green chillies-slit finely
1 tsp lemon juice
2 tsp refined oil
2 tsp ghee
ghee-roasted cashews
3 1/4 cups water


    1.Heat oil and ghee in a kadai,roast few cashews and keep them aside.
    2.Add 1/2 tsp mustard seeds.When they splutter,add 1 tsp split uraddal,chopped onions,grated ginger, green chillies,red chillies,1 tbsp split gramdal and curry leaves and saute this for 2 mins.
    3.Add the grated carrots,capsicum,chopped babycorn and chopped french beans and mix well and stir for
3-4 minutes on a very slow fire till it is well blended.
    4.Add 3 1/4 cups water and salt and let it boil for 2-3 mins.
    5.Add the wheat granules with coriander leaves.Let it stir-cook for 4-5 mins till water runs dry.
    6.Add the grated coconut and ghee-roasted cashews.Stir this till it gets mixed well or till water runs dry. Sprinkle lemon juice finally and mix this well.
    7.Serve it hot for breakfast or dinner(with grated coconut and sugar separately).

Bittergourd Thokku(Pickle)

Good for Diabetic Patients and old people.Easy to do.I learned this recipe from my Aunt last week. Try this at home and enjoy!.
Bittergourd Thokku(Pickle) - A variation of Pickle done with Bittergourd


3 cups chopped bittergourd(de-seeded and cut into small pieces)
2 tsp chilli powder
a pinch of turmeric powder
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1 1/2 tsp salt or needed
few curry leaves
1 tsp mustard seeds
5 tsp refined oil
1 lemon
500ml water


    1.Ground 1/2 tsp fenugreek seeds and 1/2 tsp mustard seeds into fine powder.
    2.Boil 1/2 litre water and turn off the flame.Add the chopped bittergoud pieces and drain the water after one min.
    3.Heat oil in a non-stick frying pan,splutter mustard seeds,fenugreek-mustard powder,few curry leaves
and then the bittergourd pieces and saute them for 8 mins continuously.
    4.Add chilli powder,asafoetida powder,turmeric powder and salt and saute them till done.(if you have pickle powder,u can add than one 1 tbsp when u add chilli powder(reduce it to 1tsp) but it is optional).
    5.Turn off the flame and add the juice of a lemon.That'a all!

Let it cool and store it in an air-tight jar.Store it in refrigerator.U can have this for a week.It goes very well with rice and sambar or yoghurt-curd rice.

Chicken(stuffed) Tomato Bonda

Tasty tomato bonda with minced chicken stuffing at teatime will be a lip-smacking treat to all.Vegetarians can try this bonda without chicken and includ grated paneer,shredded babycorns,etc and thereby reducing the spices.Bon Appetit!.

Chicken(stuffed) Tomato Bonda - Bonda made with Minced chicken with spices stuffed in tomato


100 gm minced chicken
15 small sized tomatoes-cut little on top and scoop the pulp out.keep this aside(don't waste the pulp)
1 tsp ginger-garlic paste
1 tsp salt-to taste
1 big onion -chopped
2 green chillies-chopped
1 1/2 tsp white pepper powder
3 tbsp grated carrot
1 potato -boiled for 12 mins with needed water,peeled and mashed
1/2 tsp nutmeg powder
1/2 tsp mutton masala powder
1 tsp garam masala powder
few coriander( 4 sprigs) and mint leaves(5)-chopped fine
1 tbsp +1 cup refined oil
75 gm bajji bonda mix (made into thick batter with 1 cup water)


    1.Heat 1 tbsp oil,add chopped onion,tomato pulp(kept aside before),ginger-garlic paste,2 green chillies, minced chicken,salt,nutmeg powder,garam masala powder,mutton masala powder and coriander-mint leaves.
    2.Saute this well for 2-3 mins.Add 50 ml water and stir it well till water runs dry.
    3.Add grated carrot,mashed potatoes and the white pepper powder.saute this for 3 mins and keep this aside to let it cool.
    4.Stuff this minced chicken-mixture in the tomatoes and keep this aside.
    5.Heat 200ml oil and dip the chicken stuffed tomatoes in bajji-bonda mix and deep-fry them in oil till they turn into golden brown.
    6.Serve this bonda hot with tomato ketchup.

Ezy Coriander Rice

This variety rice can be done so quickly to fill ur lunch box within 15mins (cooking time). This aromatic rice is tasty too. Serve this coriander rice hot with raita of your choice or papadams,Chicken Fry or Potato Masala. This recipe(if properly done) tastes like Saravanabhan's Coriander Rice- for ur information. Enjoy Easy Cooking at home!. Enjoy Ur Meal!. Bon Appetit!.

Ezy Coriander Rice - Coriander rice with selective spices
2 cups basmati rice - wash,drain and ghee-roast in 2 tsp ghee or a min or 2
2 onions - chopped  or sliced fine
3 red chillies
2 green chillies
1 tsp Ginger -  garlic paste
1 bunch of coriander leaves
3 tbsp grated coconut
2 tsp poppy seeds-soaked well -optional
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp salt or to taste
2 tsp refined oil
2 tsp ghee
3 cup water
    1.Grind the coriander leaves(leave 1 handful chopped coriander leaves) along with 2 green chillies,soaked poppy seeds(optional) and grated coconut into a coarse paste .
    2.Heat oil in a Pressure pan,fry mustard seeds,cumin seeds,chopped or sliced Onion,3 red chillies,Ginger- garlic paste and the coriander-coconut paste for 5-6 mins.
    3.Add turmeric powder and salt to taste and simmer for 2 minutes.
    4.Add basmati rice now and stir well on medium flame. Add 3 1/4 cups water and a handful of chopped coriander leaves, mix this well and pressure-cook upto 1 whistle or turn off the flame before the second whistle blows.
    5.Leave it for 10 mins. Open the Pressure Pan and mix it well. Serve this coriander rice hot with raita of your choice or papadams or pickle.

1.Roasted peanuts can be added in step 7 - optional.
2.U can add the grated coconut(without being pasted in step 1) in step 7 with roasted peanuts.
3.U can sprinkle 1 tsp lemon juice before serving - its optional.

I reposted this recipe here .

Easy Matar Paneer

Matar Paneer is a delicious hot dish blending the taste of fresh greenpeas with fried paneer.This recipe gives an easy-to variation of that delicious Gravy.This can be served as an accompaniment to meals(rice dishes) or as main dish with Indian breads like Naan,Chapati,Roti etc.This easy to do Gravy needs 12-15 mins .Enjoy cooking at home.Enjoy meals Anytime.Bon Appetit!.
Easy Matar Paneer - Greenpeas with paneer cubes cooked in a hot curry sauce


1/2 cup fresh greenpeas
12 paneer cubes-shallowfried in 2 tsp ghee
1 onion-pasted
1/4 cup tomato puree
1cm ginger piece-crushed
2 garlic cloves-crushed
1 tsp chilli powder
1/4 tsp turmeric powder
2 tsp (5 cashewnuts+1 tsp poppy seeds) ground paste
3 tbsp or 1/4 cup fresh cream
1/2 tsp nutmeg powder
1 tbsp kasur methi leaves
1 tsp corn flour pasted in 2 tbsp warm water
1/2 tsp ground spice of(1 cardamom seed,1 clove,small cinnamon stick,5 peppercorns)
2 tsp butter
1 1/2 tsp salt
300ml water
    1.Heat butter and saute onion paste,tomato puree,ginger-garlic paste and turmeric powder till done.
    2.Add fresh green peas,kasur methi leaves,shallow-fried paneer,chilli powder,cashewnut paste,nutmeg
powder,needed salt and ground spice.Cook adding 300 ml water for 6-7 mins.
    3.Add corn flour paste and stir the gravy for 2 more mins on good flame.
    4.Add fresh cream and turn off the flame in 30 secs.

Paneer-Chicken Curry

Have u tasted Paneer with Chicken like a Curry - a typical South-Indian Gravy for variation.If not - try this preparation which Can be done in 30 mins.This chicken Curry can be taken with rice,indian breads,etc.Add 5-6 Basil(thulasi) leaves-queen of herbs,which is having a high medicinal value - to this Combo Curry which makes this taste finer.Try this at home and enjoy the goodness of basil even with Paneer and Chicken Curry.Strict Vegetarians can try this Curry with Basil-Paneer with Soya Chunks(optional) replacing Chicken pieces.

Paneer-Chicken Curry


350 gm boneless chicken pieces-cleaned well
50 gm Tofu (Soya Paneer) or Paneer cubes
5-6 basil leaves-chopped fine
2 big onion-chopped fine-this gets u a thick gravy
1 big tomato- chopped fine
3 garlic cloves -chopped fine
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1 tsp Aachi chicken masala
1 tsp ginger-garlic paste
1/2 tsp freshly ground pepper powder
1 tsp Aachi curry masala
2 tbsp coconut paste with 1/2 tsp saunf
1 1/4 tsp salt
few curry leaves
1 handful chopped coriander leaves
400 ml water
2 tsp refined oil


1.Heat oil in a pressure cooker and saute Paneer or Tofu till it turns little brown.Take this out and keep this aside.
2.To it,add oil,mustard seeds,cumin seeds,chopped garlic,chopped onions,chopped tomato,1 tsp salt, chopped coriander(half) and curry leaves for 3-4 mins.
3.Add ginger-garlic paste,chopped basil leaves,chicken pieces,curry masala,chilli powder,turmeric powder, chicken masala,pepper powder,3/4 tsp salt,the remaining coriander leaves and 2 cups water.
4.Mix this well so that the masala gets evenly spread and pressure-cook upto 4 whistle.
5.Wait for the pressure to be released .Open the Pressure-pan lid and add the sauted paneer or Tofu cubes. let it boil for a few mins till the gravy thickens to 3/4 th stirring at times for atleast 10 mins.
4.Serve this Paneer-Chicken Curry hot with rice or any Indian breads.

Chicken Coconut Manchurian

This easy chinese chicken preparation is an all time fav. for Indian chinese food lovers and a good combination  for Fried rice and Noodles.Strict Chinese food lovers forgive me - this yumm recipe tells u how to prepare Chinese Chicken Manchurian with an Indian touch (adding Coconut sauce).U can try this preparation using Cauliflower,soya chunks,meat balls,rawbanana. yam,Paneer,Mushroom instead of chicken at home and Bon Appetit!.Post ur valuable feedback.

Chicken Coconut Manchurian - Manchurian prepared using chicken and coconut sauce

250 gm boneless chicken pieces- small
2 big onions - sliced
6 garlic cloves-chopped
1 cm size ginger - grated
10 gms spring onions-chopped
2 green chillies -chopped
5 gm coriander leaves - chopped
1 cup chicken stock
1 tsp sugar
2 tbsp coconut paste with 1/2 tsp saunf and 1/2 tsp poppy seeds
1 tbsp maida flour
2 tbsp corn flour
1 egg-white
1/4 tsp chilli powder
3 tbsp cornflakes-powdered
2 tsp fresh white pepper powder
1 tbsp soya sauce
2 tsp chilli sauce
1/4 tsp ajinomotto
1 1/2 tsp salt
200 ml refined oil


1.Mix the chicken pieces with 1 tbsp soya sauce,egg-white,pepper powder,1/2 tsp chilli powder, 1/2 tsp salt,2 tsp maida,2 tbsp corn flour and mix well.
2.Heat 200 ml oil in a kadai.Roll the chicken pieces in powdered cornflakes and little breadcrumbs and deep
fry in the oil till golden brown in colour.
3.Heat 1 tbsp oil in a kadai,saute the sliced onions,chopped garlic,grated ginger,chopped green chillies, chopped spring onions, chopped coriander leaves and saute for 3 mins.
4.Add 1 tsp fresh pepper powder,ajinomotto,1`tbsp soya sauce,1 tbsp chilli sauce,sugar,fried chicken pieces, 1 cup chicken stock,2 tbsp coconut paste,3 tbsp hot water,few chopped spring onions and 1 tsp salt (one by one and stirring continuously).
5.Add 1/2 cup water (with 1/2 tsp corn starch) if u need this as gravy.Stop stirring when the required consistency is reached and serve this hot with any fried rice.

Spicy Chickpeas Curry

Tasty thick White Chickpeas Curry goes well with Bread,Indian Breads and Steamed rice.U can try this recipe with Capsicum,Yam,Boiled Eggs,Chicken etc.Try this at home.Happy Cooking!.Bon Appetit!.

Spicy Chickpeas Curry


80gm white chickpeas-soaked overnight
1 onion-chopped fine
1 tomato -chopped fine
1 green chilli
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp cumin seeds
1/2 tsp saunf
1 sambar onion
1/2 tsp garam masala
1 inch size ginger-peeled
15 roasted peanuts(peeled)
2 garlic cloves(peeled)
3 tbsp grated coconut
1/2 tsp mustard seeds
few curry leaves
few chopped coriander leaves
1 tsp salt
2 tsp refined oil
300ml water


1.Make a fine paste of 1 green chilli,1 tsp chilli powder,1/2 tsp coriander powder,1/4 tsp cumin seeds,1/2
tsp saunf,1 sambar onion,15 roasted peanuts(peeled),2 garlic cloves(peeled) and 3 tbsp grated coconut.
2.Heat oil in a Pressure pan,add mustard seeds,chopped onions,chopped tomatoes and curry leaves.Saute this till tomatoes begins to melt.
3.Add the soaked white chickpeas,ground masala,garam masala,water,salt and coriander leaves.Pressure cook upto 5 or 6 whistles.Turn off the flame.
4.Serve this hot with Bread,Indian Breads and Steamed rice.