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Wednesday, August 31, 2011

Grilled Fish

Grilled Fish-(Toaster Oven) is a healthier or better way to do Fish than frying it in oil .U use less oil in the process.Thus done turn out tasty too.U can also use Grill mode in Microwave Oven for this recipe.U need to spare 15-18 mins cooking time for this Grilled Fish recipe.U can serve it with Steamed rice and dhal curry or yoghurt or in Sandwich or Burger or Foot long etc.Try this at home and Enjoy ur meal any time.Bon Appetit!.

Grilled Fish - Fish pieces grilled with spices


3-4 King Fish pieces
1/2 tsp chilli powder
a pinch of turmeric powder
1/4 tsp Saunf powder
1/4 tsp cumin powder
1/4 tsp salt - to taste + 1/2 tsp to clean the fish
1/4 tsp corn flour - optional
1/2 tsp lemon juice
2 tsp oil with a brush
few coriander leaves-for garnishing

1. Mix all the spices and corn flour with salt ,lemon juice and 1 tbsp water into a fine paste.
2.Clean the fish pieces with 1/2 tsp salt and apply the spicy paste on the sides evenly.Marinate this for 15 mins atleast in the fridge.
3.Apply or brush the Grill Toaster or Grill pan with oil and spread the fish pieces. Turn the sides every 4th  min and brush oil over slightly-each time u turn the fish.After 3 turns of the fish pieces, turn off the power.
4.Serve this grilled Fish with chopped coriander leaves on top.


Saunf and Cumin powder will  minimize the unwanted fishy smell- adding a fine flavor.

Tuesday, August 30, 2011

Mixed Veg Sambar - a M/W Recipe

Sambar is an Authentic Dal preparation of South India .U can do Sambar with either one of the Vegs or a mix of Drumstick,Brinjal, Ladies-Fingers,French beans, Radish,Carrot(will turn lil sweet) and raw mango etc..This recipe states you a tasty preparation of Simple Veg Sambar using Microwave Oven. Try it at home  and post your comments.U can try Okra(Ladies-Finger) Sambar by adding oil fried Okra pieces in Step 3.Enjoy Cooking at home.Enjoy Ur Meal!BonAppetit!.

Mixed Veg Sambar- Dhal curry made with Vegs and tamarind pulp.

100 gm Toordhal - washed well
Drumstick,Brinjal,French beans,raddish - cut each into 4 pieces lengthwise
1 small onion - sliced
1 tomato-chopped
1 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
1 green chilli-slit legthwise
5 garlic pearls-peeled - optional
1 tsp any good sambar powder
1 tsp grated coconut
1 cup tamarind extract-from gooseberry size tamarind
1 tsp salt or salt to taste
3 whole red chillies
few curry leaves and coriander leaves
3 small onions-peeled and finely chopped
1/2 tsp mustard seeds
2 tsp refined oil + 1 tsp coconut oil
1 tsp ghee
1/2 litre + 250 ml water

1.Take a microwave-safe bowl,add cleaned toordhal,chopped onion,chopped tomato,turmeric powder,asafoetida powder,green chilli,1/2 tsp cumin seeds,few coriander leaves and garlic pearls.
2.Measure 500 ml water and add it to the bowl.Mix them well and microwave them on high for 20 mins mins.(mix it once after 15th min)
3.Then take another bowl and add tamarind extract(250 ml),sambar powder,salt and Veg pieces.
Microwave this for 5  mins on high.Then take the bowl out.
4.Add Step 3 ingredients to the mixture of Step 2. Sprinkle 1 tsp grated coconut on top and M/W on High for 10 more mins.
5.Take another bowl,add 2 tsp refined oil + 1 tsp coconut oil,chopped onions,mustard seeds,remaining (1/2 tsp) cumin seeds,whole red chillies and curry leaves.Microwave this on high for 2 mins.Take the bowl out and add the seasoning(tadka) to the Step 4 dhal gravy bowl.Mix the Sambar well.
6.Sprinkle ghee on top and garnish with coriander leaves.M/W this on high for 2 mins.
7.Now this tasty Mixed Veg Sambar is ready to be served with Steamed rice.

Chocolate Coffee

Taste matters the most for any dish or Drink to become a new entry into ur fav list.Then come the blending flavor and the appetizing look of the recipe.U can serve a rich or special Coffee or Tea  by adding a simple ingredient and sparing a min more in the kitchen. If u r a fan of Hot Chocolate or chocolate milk (a hot beverage typically made of grated chocolate or melted chocolate or cocoa powder, boiled milk or water and sugar) and a lover of Coffee - how abt giving it a try together ?. U will luv the taste and flavor of this rich milky drink. Serve it hot or chilled.It tastes even better if chilled.Try this tasssty Coffee and become a fan of it.This serves 4. Enjoy ur time in the kitchen!.

Chocolate Coffee - Coffee done with Lowfat milk and Cocoa powder either hot or cold.

2 tbsp any good Instant Coffee powder
1 or  1 1/2  tsp Cocoa powder or 50 ml any diluted Chocolate
300 ml Lowfat Milk 
300 ml hot water
1/2 tsp cinnamon powder(optional)
1 tsp grated or chocolate flakes - to garnish on top -optional
2 - 3 tbsp sugar or to taste


1.Dilute cocoa powder in hot water and mix it well.
2.Boil the milk for 2-3 mins  and make Coffee with milk and sugar.
3.Add the diluted chocolate or Cocoa powder in 2-3 step to the Coffee and blend it well.(Its better u try with 1 tsp cocoa powder first and if u like the flavor or need it more add 1 1/2 tsp next time).
4.Pour it in 4 Coffee mugs.Serve it hot with a pinch of Cinnamon powder and grated Chocolate(flakes) on top.(U can serve it refrigerated it tastes even better-try for urself)

Healthy Red-Veg Combo Soup

You can have this soup on a tiring day to refresh u up or at any time with meal or alone.Its easy to do with the goodness of tomato,carrot and red-bell pepper (Capsicum) along with few flavouring herbs.Try this at home and enjoy this soup. Bon Appetit!.

Healthy Red Combo Soup - Soup done with Tomato,Bell pepper and Carrot.


1 big tomato or 2 tomatoes boiled in water for 2-3 mins and peeled after its skin gets flaked
1 grated carrot - peeled and grated
1/4 red capsicum - deseeded and chopped
4 black pepper corns
1/2 inch cinnamon stick-little crushed
2 bay leaves-crushed
10 gm butter
1/2 tsp corn flour
1 tsp sugar
2 tsp oil
1 cm size ginger
1 garlic cloves-crushed
2 garlic flakes - finely chopped
salt - to taste
2 cloves-crushed
2 tbsp tomato puree
4 soup sticks or 8-10 toasted croutons-for serving
few mint leaves -for garnishing
a pinch of ajwain -powdered or 5 basil leaves-optional
200ml + 150 - 200ml  + 1 cup water
4 tbsp fresh cream(optional)

1.Take a blender and blend the peeled(half-boiled) tomatoes with 150 -200 ml water,grated carrot, chopped red-bell pepper,ginger piece,2 garlic cloves,black pepper corns,cinnamon stick,cloves,pinch of ajwain powder or 5 basil leaves for about 2-3 mins and strain the mixture.
2.Again add 1 cup(200ml) water to the residue and pulse it 3-4 times using a blender and strain the mixture.
3.Heat butter and oil in a non-stick pan and add bay leaves,finely chopped garlic flakes then the blended tomato mixture,300 ml water,salt,sugar,corn flour-dissolved in hot water and make this boil for 5 mins till it thickens.
4.Pour this into 4 soup bowls and top it with fresh cream(optional) and serve this hot with toasted croutons and mint on top.

Monday, August 29, 2011

Indian(Kerala) Beef Fry

In Dubai,  'Syrian Beef Fry'  is a famous Beef preparation and its Indian Counter-part   'Kerala Beef Fry'  is equally well-known  and is given here to try at home. Authentic Recipe of this dish uses fresh Pepper powder mostly.U can use Red chilli powder and garam masala- if u like it to be added. This goes well with Steamed Rice and Dhal Curry. Enjoy ur Meal!.Bon Appetit!.

Indian Beef Fry - a famous keralite beef recipe


400 Boneless beef(Veal) pieces
1 big onion- finely chopped
1 small tomato - finely chopped(optional)
1 tsp fresh ginger-garlic paste
1 tsp white pepper powder
1 tsp pepper chicken masala powder
1/2 tsp fennel seeds
1 tsp salt
1 tbsp chopped coriander leaves
2 tbsp grated coconut
1 inch coconut piece - (cut into thin slices)
1/2 tsp lemon juice
1/2 tsp mustard seeds
1 tsp curry leaves - little
1 tbsp refined oil + 2 small sambar onions -sliced


1.Clean the beef pieces and mix it with all ingredients†except refined oil,mustard seeds,grated and chopped coconut pieces,white pepper powder,coriander and curry leaves.Marinate for half an hour.
2.Cook with 200 ml water for 12-13 mins(beef) or 10 mins(Veal) using a pressure pan and then open the lid after the pressure is released and stir-cook up to dry.
3.Heat oil in tawa,Saute mustard seeds,curry leaves,grated coconut and add this done beef-pieces and the coconut-pieces.Sprinkle white pepper powder and coriander leaves on top and mix well.
4.Serve this with Steamed rice and Dhal Curry or bread or Indian Bread.

Coconut Dates Laddu

This Dates Laddu recipe needs just 5-6 mins of cooking-time and easy to do.Dates are rich in Iron and its intake in any meals is good for health.This Laddu will be lived by kids of all ages and fine to have it as teatime snacks or a swat after a filling meal.Try this laddu at home and Enjoy ur Meal.Bon Appetit!.
Coconut Dates Laddu - Sweet balls done with Dates,grated Coconut andRiceflakes
  • Ingredients:
  • 1 cup grated coconut
  • 150 gms dates -deseeded and chopped finely
  • 3 tbsp suji(rava) or 50 gms handful rice flakes(Aval) soaked for a min
  • 150 gms sugar
  • 1 tbsp crushed Jaggery
  • 1 tbsp ghee
  • 10 chopped almonds - peeled 
  • 10 chopped cashewnuts
  • 15 raisins

         1.Heat ghee in a non-stick pan.Add grated coconut,sugar and jaggery and mix well till sugar and jaggery melts.
          2.Add suji(rava) or soaked and drained rice flakes.Mix well for 2 mins only and turn off the flame. Let it cool for 15 mins.
          3.Add chopped dates,chopped cashewnuts and raisins.Mix well.Shape them into Lemon-sized round balls.Coconut-Dates Laddu is ready to be served at Teatime.

Sunday, August 28, 2011

Banana Dates SoyMilkshake

Sorry friends,I was not able to post any recipe for a day as my system crashed yesterday - after someone hacked my system. This recipe is 2 yrs old and I altered it to make it healthier. It has been said long that a bunch of dates after meals is good for health. It it has been with Apple or Banana-it is even better. Adding Soya milk instead of Low-fat Milk makes this drink more nutritious.Try this Soymilkshake and drop your comments.

Banana Dates SoyMilkshake- Soymilkshake done with Banana,Dates and Apple

        one soft and ripe banana
         10 de-seeded dates
         one apple -peeled and de-seeded
         500 ml  soymilk
         15 raisins (clean and soaked in lukewarm water for 5 mins)
         2 tsp Honey 
         2 tbsp sugar
         saffron - a pinch
         ice cubes - 3 no.s
         cashews(crushed and caramelized) - 2 tsp
         Ur choice of Icecream on top - optional

  1. Blend the bananas  with the milk first then add apple pieces,dates, raisins,honey,sugar, ice cubes and blend this with Soymilkshake for 2 mins well.
  2. Pour this milkshake into 3-4 glasses.
  3. Top it with Icream scoop and caramelized cashew(crushed).
  4. Refrigerate this  for 15 mins .
  5. This will taste good if served after 15 mins (don't put it in freezer over 15 mins and consume it in an hour.
  6. Enjoy this Soymilkshake and post your comments.
Banana pieces should not exceed 1  cup .

Submitting this recipe to the ABC Series Banana Event hosted  by Ramya's Recipes


Saturday, August 27, 2011

Garlic Chicken Masala - a variation

This is not a Garlic Chicken preparation but Garlic Chicken Masala(an Indian Version).For Garlic lovers,a tasty South-Indian preparation of this masala is given here.For an Indian Garlic Chicken preparation,try the same recipe avoiding tomato(use tomato puree instead) and curry leaves.U may find it odd to accept the following truth.My father used say that Non-veg dishes shd not be dined outside but u can taste the Vegies that r done away from home since the N-Veg Dishes are prepared at home well-cleaned and done.So,try avoiding N-Veg Dishes done outside as much as possible.Enjoy cooking at home.This recipe may seem long but can be done easily in 18-20 mins cooking-time.This serves 4-5 nos.Strict Vegetarians.can try this recipe with Soya Chunks or Mushrooms thereby reducing the spices and using Subji masala for chicken masala powder. Enjoy ur Meal!.Bon Appetit!.

Garlic Chicken Masala - Chicken Masala prepared with garlic and other spices


    300 gms boneless chicken pieces - cleaned well and cut into 1 1/2 inch size pieces
    10 garlic pearls -chopped fine
    1 big onion - pasted  with  1 big tomato
    1/2 tsp garam masala powder
    1 1/2 tsp Aachi or any good chicken masala powder
    1/2 tsp ginger paste
    1 1/2 tsp garlic paste(don't add more)
    1/2 tsp white pepper powder
    a pinch of turmeric powder
    1 tbsp cashew paste (optional) or 1 1/2 tbsp coconutmilk powder(don't dissolve it)
    1/2 cinnamon stick,2cloves,2 green cardamoms,1/2 tsp saunf,1/2 tsp maze - all crushed
    2 tsp refined oil + 1/2 tsp butter + 1 tsp pure coconut oil
    3/4 tsp salt  or to taste
    1/2 tsp lemon juice(don't add more)
    1 tbsp chopped coriander leaves
    few fried curry leaves
    few fried onions and Garlic(finely chopped)
    250 ml water


    1.Marinate Chicken pieces in 1/2 tsp garlic paste + 1/4  salt  for 15 mins
     2..Heat ghee in a pressure pan,add chopped garlic pearls and saute it for 30 secs.Take a spoonful of garlic and keep it aside for garnishing later.
    3.Add 2 tsp refined oil and saute 1/2 cinnamon stick,2cloves,2 green cardamoms,1/2 tsp saunf,1/2 tsp maze - all crushed.Add curry leaves and a tsp of chopped coriander leaves and saute it for 20 secs.
    4.Add pasted ginger and 1 tsp garlic paste paste and stir it well for a min in good flame.Add 1/2 tsp Chicken Masala  and saute this for 30 secs
    5.Add onion -tomato paste(or chopped onions- Saute till the chopped onions become slightly golden brown in colour and add chopped tomato after a min).
    6.Add the marinated chicken pieces,the remaining 1/2 tsp Chicken Masala  and a spoonful of.chopped Coriander leaves.Stir it for a min or 2 so that the chicken pieces blend well with the spices.
    7.Add water and 1/2 tsp salt and mix it well and pressure cook upto 4 whistles.Leave it for 10 mins for the pressure to be released.
    8.Open the lid and add the cashew paste or the coconut milk powder, 1/2 tsp white pepper powder and the remaining 1 tsp coriander leaves.Stir it carefully for 2 mins.Turn off the flame.
    9.Sprinkle 1/2  tsp lemon juice and 1 tsp coconut oil on top.Garnish with chopped garlic and fried onions .
    10.Serve this aromatic Garlic Chicken Masala hot with steamed rice , Bread or Indian breads,etc,.

 If U r not using Chicken masala, u can  add 1 tsp  Chilli powder + 1/2 tsp coriander powder + 1/4 tsp cumin powder + 1/4 tsp turmeric powder here in this recipe.

Friday, August 26, 2011

Beetroot Halwa - a Microwave Recipe

For today's women, Microwave Oven is a bliss.It not only helps u make great meals but also taste sweeter moments with  quick desserts or teatime sweets with  less effort and time. It retains the natural flavor,Colour, vitamins and minerals of the done food.Hence this Beetroot halwa is very deliciously and colourfully done using M/W.Try this at home.This needs little over 15 mins cooking time.(C ur Microwave Oven Manual and adjust the cooking time accordingly cause it varies by 2 - 4 mins sometimes).Use Microwave safe bowls while trying this recipe.Enjoy ur Meal!.Bon Appetit!.

Beetroot Halwa (a Microwave Recipe) - Halwa made with grated and pulsed Beetroots


2 big beetroots - peeled,grated or pulsed 4-5 times in a mixer grinder into a fine paste
1 tbsp mawa
2  tbsp milk powder like Nido
250 gms sugar - powdered
1/2 tsp vanilla essence
1 tsp cardamom powder
10 cashewnuts-chopped fine
10 kismis -chopped fine
3 tbsp ghee
150ml water - water used to clean the Mixer -Jar  can be used


1.In a microwave bowl, add 2 tsp of ghee and chopped cashewnuts.Mix it well and microwave it on High for a minute.
2.Then,add the chopped kismis and mix well and microwave them on High for 30 secs.Take the bowl out and keep it aside.
3.Add pulsed beetroot,2 tsp ghee and 150 ml water(Mixer-jar washed water) to the same bowl and mix well.Microwave this on High for 3+3+2 minutes mixi well after the 3rd and the 6th min adding 1 tsp ghee each time.(till water runs semi-dry)
4.Then,take out the bowl and add 250 gm powdered sugar and cardamom powder and 2 tbsp milk powder + 1 tbsp mawa + 2 tsp ghee + 1/2 tsp vanilla essence to the beetroot-mix and mix well.Again,microwave it on High for 3 mins + 2 mins [pause and mix after the 3rd min]
5.Then,take the bowl out and add ghee-roasted cashews and kismis and mix it well. Microwave this on High for 2 + 1 (or 2 mins if needed).This halwa shd be semi-dry.
6.Very tasty beetroot Halwa is ready to be served at teatime.

Thursday, August 25, 2011

Ezy Egg Fry

Boiled Egg can be done in varieties.One of them is this Masala stir-fry. An easy dish to try at home .This needs ur attention for 12 mins only.If you don't like the taste of sambar powder,just add 1/2 tsp chilli powder or 3/4 mutton masala and with other mentioned spices.If u add mutton masala  powder,then add 2 tbsp coconut + cashews paste + a pinch of nutmeg powder to make this dish semi-dry.very tasty side dish to go with rice and Paruppu Kuzhambu. or yoghurt or chapatis.Enjoy ur Meal!.Bon Appetit!.

Ezy Egg Fry - Boiled egg pieces fried with spices


5 nos Eggs (boiled,shells removed and cut into pieces)
1 big onion - finely chopped
1  tsp Aachi sambar powder
1 sprig curry leaves
1/2 tsp mustard seeds
few chopped coriander leaves
a pinch of turmeric powder
1/2 tsp lemon juice
1/4 tsp salt
1-2 tbsp refined oil


1.Boil eggs for 8 mins and put them in cool water, remove the shells and cut into pieces.
2.Heat oil in a non-stick pan, add mustard seeds,curry leaves,chopped coriander leaves,chopped onions and
saute them for a min or two..
3.Add the chopped egg pieces,1 tsp sambar powder,a pinch of turmeric powder and 1/4 tsp salt and saute
carefully so that the egg pieces should not get sticky for 3 - 5 mins,adding 1 tsp oil 2 times in between.
4.Add 1/2 tsp lemon juice on top.Turn off the flame.
5.Serve hot with Rice or Curd rice.

I'm submitting this recipe post to Any One Can Cook Series 33 @ Taste Of Pearl City

Fruits-Bikis Icecream Dessert

This is one of my family's dessert.Really yummy.The author of this recipe is my Father.He first tried it when I studied II Std with these fruits,Milk Bikis and plain Milk IceCream.He adopted different methods to include healthy food intakes- when I was a kid.He added Chocolate Cookies,Mango Icecream or Butterscotch Icecream later in this Dessert- after they got introduced in my District.Hope U wd like it.Try this wonderful Dessert at home .Make ur kids eat healthy Desserts even when U serve them Icecream .U can try  this adding Soymilk instead of Low Fat Milk.U can try this Dessert as a Smoothie too. Enjoy ur Meal with a healthy finish. Bon Appetit!.

Fruits-Bikis Icecream Dessert - Yummy Blend of fruits,biscuits and Icecream

    6 Milk Bikis
    4 Chocolate Cookies
    1 Ripe banana - cut into fine pieces
    1 Apple -peeled and chopped fine
    15 Dates- 12 deseeded and 3 chopped fine
    10 Raisins
    10 cashewnuts - crushed
    250 ml low fat milk
    50 ml condensed milk
    3 tbsp Horlicks powder
    200gm vanilla or butterscotch or mango icecream
    2 tbsp cadburys milk chocholate flakes
    2 tbsp sugar
    2 tbsp honey
    few wafers


    1.Grind 5 milk bikis,3 Chocolate Cookies,3 tbsp horlicks,1/2 banana pieces,3/4 apple pieces,10 dates,100 gm vanilla or any icecream,20 ml condensed milk,250 ml Low fat milk,1 tbsp cadburys flakes and sugar in to a coarse mixture using a blender.
    2.Gather the remaining  milk biki,Chocolate Cookie and crush them.Add this to the remaining Chopped-fruits mix and nuts and raisins.
    3.Take 4 Dessert bowls and place 2-3tbsp biscuit-fruit mix on each bowl and add the blended bikis-fruits mix over it.
    4.Place 1 scoop Icecream on top of each dessert bowl and decorate this icecream with honey,cadburys flakes,nuts and raisins.Insert 2 wafers on top.
    5.Refrigerate this for 20 mins in the freezer.Serve this chilled.

Cauliflower Keema Stir-fry

This dish is yet another Keema (minced Mutton)-Veg Combo - that has been a great hit in our family for over 20 years.  Vegetarians can try this recipe with Soya  granules (pressure-cook upto 1 whistle) or with Gobi alone.Non-Veg Lovers - I warn U that U will get addicted to this fennel-flavored Cauliflower preparation that blends with spicy keema to give a superb taste.This minced mutton with Cauliflower Stir-fry can accompany Idiyappam (Rice Noodles or String-hoppers),Aappam, Puttu (U can layer it in-between with a Coconut layers while making  Puttu in Puttu-maker),Steamed Rice,Other Rice Varieties and Pulaos,Bread or with Indian Breads.Add your comments after trying it at home.Enjoy Cooking at home!.Enjoy ur Meal!.Bon Appetit!.

Cauliflower Keema Stir-fry - a Tasty Stir-fry preparation of Gobi and Keema


    150 gms Cauliflower florets-(cleaned,finely chopped and cooked with 1/4 tsp salt for 5 mins )
    150 gms minced mutton or keema-(cooked for 10 mins or upto 5 whistles,with salt- 1/4 tsp,1 tsp ginger-garlic paste,a pinch of turmeric powder,fennel sedds powder- 1/2 tsp,mutton masala powder - 1/2 tsp with 100 ml or needed water)
    1 big onion - finely chopped
    few curry leaves and 2 tbsp chopped coriander leaves
    Coarsely paste - (1 green chillies + 1/2 tsp fennel seeds + 1 sambar onion + 3 tbsp grated coconut)
    2 tbsp grated coconut
    1 tsp lemon juice(optional)
    few fried onions
    2 tsp + 2 tsp refined oil

    1.Coarsely paste green chilly with 1/2 tsp fennel seeds,1 sambar onion and 3 tbsp grated cocout.
    2.Take a kadai and heat the refined oil .Add chopped onions,curry leaves,chopped coriander leaves,green chillies paste,cooked keema,cooked cauliflower and needed salt or a pinch of salt ,one by one for 3-4 mins .
    3.Add the grated coconut and chopped coriander leaves.Mix it well and turn off the flame when the stir-fry becomes dry.
    4.Sprinkle lemon juice on top and garnish with fried onions and chopped corianderleaves.Serve it hot with any meals.

Wednesday, August 24, 2011

Soya Masala

This Soya Masala can replace any Chicken side-dishes in ur menu-if done with the same spices - as it gives a non-veg flavor to this dish.U can try this with Capsicum pieces or chopped mushroom to see how the combo works with ur meals.Try this Health maange more, simple-made and fast-done masala and see ur family enjoy this lip-smacking treat at home to accompany all meals.This can even  pair-up with Paneer Garlic Pulav.Enjoy ur meal at home!.Bon Appetit!.

Soya Masala - Soya Granules done with tomato and spices
50 gms Soya granules-soaked for 2 mins in lukewarm water and squeezed to drain excess water
1 medium sized tomato -chopped  fine
a pinch of turmeric powder
1/2 tsp Subji or Chole masala
1 tsp fresh ginger-garlic paste
1/4 tsp maze powder
1/2 tsp garam masala powder
1/2 tsp mustard seeds
few chopped coriander leaves
1 onion -chopped fine
3/4 tsp salt or to taste
2 tbsp chopped onion
2 tsp refined oil

1.Heat oil in a non-stick kadai,splutter mustard seeds,chopped onions and coriander leaves.
2.Add ginger-garlic paste,tomato pieces,soya granules and salt.Saute this for 2-3 mins till the rawness of Ginger-garlic paste diminishes.
3.Add turmeric powder,maze powder,subji or chole masala and garam masala powder.Add 100 ml water and stir-cook till it becomes dry.Garnish with chopped onion.
4.That's all!.It can accompany ur family's all meals.

Submitting this post to 'Dish it Out - Soy and Tomato' Event  hosted by Vardhini's Zesty Palatte

Babycorn Veg-Chicken Kebab

Few years ago,this Kebab recipe flashed in my mind,when I started trying a South-Indian version of a North-Indian Kebab.I added Babycorn and minced Chicken as new ingredients for this Combo Kebab and Believe
me, the taste turned out to be amazingly awesome.The soft and tender layers of this Kebab will simply melt in ur mouth if done well.This can serve as a fantastic starter for family get-togethers.U can shallow-fry this kebabs in oil or grill or barbecue this kebabs(7-8 mins per side) brushing little butter or oil on them.U can try a pure Veg version of this Kebab with Mixed Veg and Babycorn with spices.Anyway,this Kebab is a winning Combo all the way.This recipe is almost 2 years old-since it was first published in KK.Com and re-posted here.Enjoy Cooking at home!.Enjoy ur Meal!.Bon Appetit!.

Babycorn Veg-Chicken Kebab - a Combo  Kebab with Babycorn,mixed-Veg and minced Chicken with selected spices

100 gms minced Chicken
3 babycorns -boiled for 10 mins with water and corns shredded-keeping the centre stem intact
1 tsp ginger-garlic paste
1/2 tsp salt - to taste
1/2 tsp white pepper powder
1 tsp lemon juice
2 bread slices- toasted in a pop-up toaster and powdered after edges removed
2 tbsp grated carrot
1 potato -boiled for 12 mins with needed water,peeled and mashed
1/4 tsp nutmeg powder
1/2 tsp mutton masala powder
1 tsp garam masala powder
2 tsp corn flour
few coriander( one handful) and mint leaves(10)-chopped fine
4 tbsp refined oil(optional)-if shallow fried on non-stick Dosa pan
1 tsp butter(optional)
lemon wedges-for serving

1. Mix all the ingredients(except lemon wedges,oil and butter) together well and pulse it using a mixer-grinder once for 2-3 secs.
2. Shape the Corn-Chicken kebab mix around bamboo skewers and corn stems (3 no.s) and shallow-fry till
done on bothsides.
3.Serve them hot with tomato ketchup and lemon wedges.

1. U can Grill or barbecue these kebabs(7-8 mins per side) brushing butter or Oil on the kebabs once.
2.U can try a pure Veg version of this kebab.Ex. U can try this with finely chopped celeries, spring onions, broccoli,Soya Granules,Finelychopped Cauliflower florets etc, instead of  shredded Babycorn. and adding ur fav Vegs.

I'm submitting this recipe post to the ongoing Event 'What's On Your Kebab Platter '  @  A Girl's Diary

Keema-Poha Biryani

If you need a Keema(mutton) Biryani in 20 mins time,better try this recipe and serve ur guests this aromatic Poha with Keema.This Poha-Keema Biryani tastes so good with minced mutton.Vegetarians can try this recipe with Soya Granules(2 whistles) and mixed vegetables(thereby reducing the spices)-in a separator.U can try the same recipe with noodles or pasta or wheat granules or soya granules or toasted 1cm size bread pieces(don't add coconut milk).U can add  coconutmilk powder dissolved in luke-warm water instead of fresh coconutmilk.U can use Samba(brown) Riceflakes instead of  white Riceflakes .To be frank,the taste of this dish  really increases with the use of  Brown Riceflakes.If u use thin riceflakes,reduce the amt of coconut milk added by 1/3rd.This serves 4.Enjoy ur meal!.Bon Appetit!.

Keema-Poha Biryani - Easy and tasty Biryani with keema,rice flakes and spices

    200gms white(thick) rice flakes - clean the rice flakes well once and drain the water immediately
    250 minced mutton
    2 onions- sliced lengthwise finely
    1 small tomato - chopped fine
    bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    3 green chillies - slit lengthwise
    1/2 tsp mutton masala
    1/4 tsp Biryani powder
    1/2 tsp ginger-garlic paste
    100ml thick coconutmilk
    150 ml second coconutmilk
    a handful chopped coriander leaves
    a handful chopped mint leaves
    3/4 tsp salt or needed
    2 tsp + 2 tsp refined oil
    1 tbsp + 2 tsp ghee
    1 tsp fresh lemon juice
    few ghee-roasted cashews


    1.Marinate the minced mutton with ginger-garlic paste,lemon juice and 1/4 tsp salt for 20 mins.
    2.Cut the Onions and Chop the coriander and mint leaves.Prepare 100 ml thick coconut milk and 100 ml
    3.Ghee-roast the washed rice flakes with 1 tbsp ghee.keep this aside.
    4.Heat oil and 2 tsp ghee in a pressure pan and add crushed bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    5.Add and saute half the onion slices till golden brown or for 2-3 mins.
    6.Add half the chopped tomatos and slit green chillies  and saute for a min.
    7.Add the marinated keema along with the marinade(by this time the minced mutton gets marinated for 20 mins). Add mutton masala,100ml second coconut milk,100ml thick coconut milk,half the chopped coriander and mint leaves and pressure cook for 10 mins or up to 5 whistles on good flame.Immediately turn off the flame.Wait for the pressure to be  released.
    8.Meanwhile heat 2 tsp oil and saute the other half of the onion slices till golden brown or for 2-3 mins.
    9.Add the other half of the chopped tomatos and slit green chillies  and saute for a min.
    10.Add the ghee-roasted rice flakes,1/4 tsp biryani powder,the done keema with the sauce ,50 ml second
milk and the remaining chopped coriander and mint leaves and 1/4 tsp salt.Mix well and stir this till rice-flakes blends well with the keema and masala for a min or 2.Turn off the flame.
    11.Garnish with ghee-roasted cashew nuts.
    12.Mix this Keema Poha Biryani well before serving with Cucumber-Onion raita.        

Tuesday, August 23, 2011

Capsicum Mutton Masala

Every one is familiar with Mutton-Potato Masala which is done often at home to make-up the quantity of Mutton Masala.Try a different finger-licking Combo Mutton preparation and Enjoy the unique flavor of Capsicum pairing-up  with mutton to make this Masala a tempting treat.I just love this simplified way of using minimum spices with Capsicum Pieces to maximize the quantity of the Gravy.And it comes out very delicious in the end.This is a semi-dry preparation.This serves 4 and can be served with rice,Bread or Indian Bread like chapati etc.Enjoy ur meal!.Bon Appetit!.

Capsicum Mutton Masala - Semi-dry Mutton Masala cooked with Capsicum pieces and spices


    300 gm boneless mutton pieces
    1 Capsicum - sliced after deseeding
    (1 clove,1 cardamom,1 cm cinnamon stick- crushed)
    2 tbsp grated coconut pasted with 1/2 tsp fennel seeds
    1 tsp fresh ginger - garlic paste
    1 onion - sliced
    1 tomato - sliced
    2 red chillies
    1 tsp Aachi mutton masala powder
    a pinch turmeric powder
    1/2 tsp white pepper powder
    1 tsp or needed salt
    4 tsp refined oil
    few curry and coriander leaves
    1 cup water


    1.Clean the mutton pieces and Keep it aside.
    2.Heat 2 tsp oil in a pressure pan, add the crushed clove + cardamom + cinnamon stick.Then, add the sliced onions,ginger-garlic paste,curry leaves and sliced tomatoes.Saute this for 2 more mins.
    3.Add the mutton pieces and 1 cup water and  the mutton masala powder,turmeric powder and salt.
    4.Mix the pieces well with the spices.
    5.Cover and pressure cook for 12 mins on good flame or upto 5 whistles.
    6.Meanwhile, Saute the Capsicum slices in the remaining 2 tsp oil with a pinch of turmeric,2 red chillies and a pinch of salt.After stirring it for 2-3 mins add the coconut paste and stir it for a min.
    7.Then open the Pressure pan lid and add it to the Capsicum pieces and saute it till it becomes dry or semi-dry - adding coriander leaves and 1/2 tsp white pepper powder and stir-cook for 5 more mins on good flame till oil separates on top.
    8.Very tasty Capsicum flavored mutton is ready to be served with rice,Bread or Indian Bread like chapati etc.

Ezy Sausage 65

I tried this recipe when I had no other Non-Veg food left in the kitchen to accompany Sambar Rice - one fine Day last year.The picture shown below carries the image of Chicken Sausage pieces(non-smoked) after being shallow-fried with selective spices.This can well-replace Chicken in ur diet obviously and even tastes almost like Chicken 65 -if prepared exactly the same way with same ingredients and fresh Sausages.U can have it with Sambar Rice, Curd Rice etc.This can be done in just 6-8 mins. U can do it with 3/4 - 1 tsp Aachi chicken 65 masala (for 4 chicken sausages) with a pinch of salt (very little) for a quickie. U can fry sausages  with sambar masala powder or with chilli powder + turmeric powder + garam masala mix for an easy variation. Try this recipe at home and Enjoy ur Meal!.Bon Appetit!.

Ezy Sausage 65 - Sausage pieces shallow-fried with spices
4 Chicken Sausages
1/4 tsp chilli powder
a pinch of turmeric powder
a pinch of curry masala powder
1/2 tsp Aachi chicken 65 powder
1/4 tsp salt or to taste
2 tsp yoghurt
1 sprig curry leaves
1 tbsp chopped coriander leaves
3 tbsp refined oil -for shallow-frying
few lemon wedges


1.Clean the Sausages in water and drain the excess water.Cut the sausages into pieces.
2.Add all the ingredients except curry leaves and oil.Mix them well for a min.
3.Heat 2 tbsp oil in a non stick frying pan,add curry leaves and the spices mixed sausage pieces.
4.Shallow fry them or stir-fry them for 2-3 mins till done golden brown on both sides on good flame.
5.Serve with Sambar or Curd rice and lemon wedges - an ideal combination.Enjoy!.Bon Appetit!.

Mutton Spicy Vada( Muttonkari Vadai)

Vada can be made with Lentils,Uraddal,Peanuts, Chickpeas,Spinach,Yam,Raw Banana Flower,Soya Chunks,Paneer and with Mutton,Chicken etc.This Mutton Vada can be taken as a Side-dish with Rice and Sambar or as a Teatime Snack.Very easy to do.No pre-cooking of minced Mutton is required.Try this tasty dish at home and drop ur feedback.Enjoy ur Meal!. Bon Appetit!.

Mutton Spicy Vada - Muttonkari Vadai


150gm minced mutton -cleaned well with 1/4 tsp turmeric powder
70gm split besan dal(pori or pottu kadalai)
2 tbsp besan flour or Aachi Bajji-bonda Mix
1 Onion  - finely chopped
3/4 tsp fennel seeds
10 black pepper corns
1/2 tsp garam masala(or curry masala)
1/2 tsp salt -to taste
1 sprig curry leaves
2 tsp coriander leaves-chopped
200ml refined oil
2 tsp corn flour


1.Pulse the minced mutton for 5 secs once without adding water.
2.Take that out and add split besan dal,fennel seeds,curry leaves,pepper-corns,garam masala and salt(without adding water).Mix this well and Pulse this 2-3 times till turns into a fine paste using mixer-grinder.
3.Mix the minced mutton,the pulsed spices,chopped coriander and Curry leaves,chopped onion,besan flour and  corn flour.Mix this well.Shape this into balls and flatten it like vada.
4.Heat oil in a kadai and deep-fry the flattened Mutton Vada till it turns brown(for 2-3 mins/side ) on good flame.
5.Serve this as tea-time snack with tomato ketch-up or as a side-dish for rice with sambar or Rasam or Curd.

Sunday, August 21, 2011

Chicken Masala

The appetizing flavor rises from this Chicken Masala makes this dish an irrestible treat to ur tastebuds.Quick and simple is this dish and U can enjoy it whenever U wish to taste this easy Chicken recipe.Enjoy ur Meal!. Bon Appetit!.

Chicken Masala - Chicken Cooked  with spices


600gms chicken
2 onion-chopped fine
(1 clove,1 cardamom,1 cm cinnamon stick,1 bay leaf)
1/2 tsp chilli powder
1/2 tsp chicken masala powder
1/2 tsp white pepper powder
1 tsp fresh ginger-garlic paste
a pinch of turmeric powder
few chopped curry leaves
few chopped coriander leaves
1 tsp salt
2 tsp refined oil

1.Heat oil in a pressure pan and saute clove,bayleaf, cardamom and cinnamon stick.
2.Add chopped onion and curry leaves and saute it for 2 mins till it becomes transparent.
3.Add ginger-garlic paste and saute this for a min or two.
4.Add the cleaned chicken pieces,turmeric powder,chilli powder,chicken masala and salt.Stir-cook for 2 mins.
5.Add 50 ml water and close the pan .Pressure cook upto 4 whistles.
6.Open the lid after the pressure is released and sprinkle the white pepper powder over it and add the chopped coriander leaves.
7.Stir-cook till it becomes dry and serve it with Rice and Rasam or Curd,Pulav,Biryani,Chapati,etc.

Capsicum-Mushroom Masala

The succulent pieces of Capsicum combined with masala and mushroom pieces-this dish is a winner all the way.Try this simple-made and fast-done masala and see ur family enjoy this finger-licking treat at all meals.Enjoy ur meal!.Bon Appetit!.

Capsicum-Mushroom Masala - Capsicum and Mushroom pieces cooked with choicest spices

1 Capsicum - chopped into 1 cm pieces
50 gms Mushrooms - chopped
a pinch of turmeric powder
1/2 tsp subji masala
1/2 tsp fresh ginger-garlic masala(optional)
1/4 tsp chilli powder
1/4 tsp garam masala(optional)
1/2 tsp mustard seeds
few chopped curry leaves and coriander leaves
1 onion -chopped fine
3/4 tsp salt or to taste
2 tsp refined oil

1.Heat oil in a non-stick kadai,splutter mustard seeds,chopped onions,curry leaves and coriander leaves.
2.Add ginger-garlic paste,capsicum pieces,mushroom pieces and salt.Saute this for 2-3 mins till the rawness of ginger-garlic diminishes.
3.Add turmeric powder,chilli powder,subji powder and garam masala.Add 50 ml water and stir-cook till it becomes dry.
4.That's all!.It can accompany ur family's all meals.

Channa Masala in Peanut Spicy Sauce

Yesterday I did this Channa Masala for Chapati - with a little twist in its taste and it was almost finished within mins.Try this recipe at home and see how some untouchable Gravies can be made a popular with a twist in its preparation.This needs little more than 15 mins cooking time.Enjoy ur Cooking!.Bon Appetit!.

Channa Masala in peanut Spicy Sauce


    60 gms white Chickpeas -soaked for 2 hours and 3/4th cooked with required water(upto 3 whistles)
    1/2 cup finely chopped onions
    1/2 cup finely chopped tomatoes
    2 tbsp roasted and peeled peanuts(groundnuts)
    1 garlic clove
    1 cm size ginger piece
    1/2 tsp fennel seeds
    1 tsp channa masala powder
    3/4 tsp salt
    1 tsp crushed jaggery or sugar
    1/2 tsp lemon juice
    1 tbsp refined oil
    few coriander leaves
    3/4 cup water


    1.Grind the roasted peanuts,ginger,garlic and saunf seeds together in a mixer-grinder.keep this aside.
    2.Heat oil in a non-stick pan,saute the chopped onions and chopped tomatoes for 2 mins.
    3.Add the ground peanut masala and channa masala powder.Stir-cook for 3-4 mins.
    4.Add 3/4 cup of water,3/4th cooked chickpeas and needed salt and cook for 6-8 mins till it becomes semi-dry or till oil separates on top.
    5.Add the crushed jaggery or sugar and stir it for 20 secs.Turn off the flame.
    6. Garnish with chopped coriander and sprinkle lemon juice.
    7.Serve it hot with Bread or Indian Breads or Curd Rice or Plain rice .

Carrot Moongdal StirFry - A Microwave Recipe

Today I made this stir-fry and I found very little left in the end to take a click.This Carrot Stir-Fry is a popular side-dish of South India(Carrot Paruppu Usili-a Variation).U need 15 mins microwave cooking-time to prepare this dish. This less-spiced side-dish can pair up with rice and sambar or Puzhikuzhambu or Kara Kuzhambu or Korma or rasam since moongdal has been added.Try to add ur feedback after trying this dish at home.Bon Appetit!.
Carrot Moongdal StirFry - A Microwave Recipe - Carrot stir fried with Moongdal and spices


    1  Carrot-big -chopped fine
    1/2 cup finely chopped onions
    1 small green chilli-chopped fine
    1 handful yellow moongdal(split)-payatham paruppu (soaked for an hour and 3/4th cooked using M/W Oven,U can M/W this on high for 6 mins with 100ml water and a pinch of salt)
    1/2 tsp mustard seeds
    1/2 tsp split urad dhal-uzhunthu
    2 tbsp grated coconut - optional
    3/4 tsp or salt to taste
    100ml water
    few curry leaves
    few coriander leaves
    1 tsp refined oil + 1 tsp coconut oil

    1.Take a microwave safe bowl and add both the oils,chopped onions,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 2 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 or Rasam.

Roasted Cashewnuts - A Microwave Recipe

Who will leave it untouched -if served with Tea Or Coffee at tea-time?.U can do this roasted Cashews at home with lot of ease and serve it as a  rich Teatime Snack. Please,check ur M/W model's manual timing before u proceed to the kitchen. Enjoy ur teatime!.

Roasted Cashewnuts - A Microwave Recipe

250 gm Cashewnuts
1/4 tsp salt
a pinch of chilli powder
1/2 tsp ghee
1/2 tsp refined oil

1.Mix cashews with all the other ingredients so that it gets evenly mixed.
2.Take a microwave-safe bowl and place the cashewnuts in that bowl and microwave this on high  for 2 mins
on high .
3.Pause and stir it once before u microwave this on high for 2 more mins.
4.If needed,do microwave this on medium high for 2 more mins.
5.Serve it with Tea or Coffee.

Vegetable Dopiazza

U will fall in Luv with this Dopiazza if it is done perfectly balanced in spices.Very healthy and tasty Veg Gravy (except the addition of 2 tbsp low-fat cream.U can add coconut cream instead if u like its flavor and taste).This can be done in 15-18 mins time.Very light and less spiced creamy Veg Gravy to accompany Steamed Rice or Naan,Bread and Indian Breads.Enjoy Cooking!. BonAppetit!.

Vegetable Dopiazza - A healthy and delicious vegetables in creamy masala.
    1/2 Carrot (1 cm cubes)
    10 small florets cauliflower
    15 chopped pieces french beans
    1/2 potato (cut into 1 cm cubes)
(cook the above vegetables in 150 ml water with salt(1/2 tsp) for 5 mins after cleaning).
    2 tbsp green peas + 2 tbsp chick peas
(soak the above peas for an hour and cook with 150 ml water with salt(1 tsp) for 10 mins).
    1/4 green capsicum
    a pinch of turmeric powder
    1/2 tsp Everest Subji masala
    1/4 tsp garam masala
    2 tbsp low fat cream
    1 onion- sliced
    1 onion - pasted fine
    1/2 tsp ginger-garlic paste
    ½ tsp chopped coiander leaves
    3/4 tsp salt (to taste)
    2 tsp refined oil
    1/2 tsp olive oil + 1/2 tsp butter


    1.cook the above vegetables in 150 ml water with salt(1/4 tsp) for 5 mins after cleaning.soak the above peas for an hour and cook with 50 ml water with salt(1/4 tsp) for 10 mins.
    2.Heat oil in a pan,add onion slices,capsicum pieces,ginger-garlic paste then the onion paste saute it for 5 mins on good flame
    3.Add the half-cooked vegetables and cooked peas without straining the water.
    4.Add subji masala and salt.Cook this for 2-3 mins.
    5.Add garam masala and chopped coriander leaves and stir-cook for 1-2 mins.
    6.Add cream  and stir it for 20 secs before removing from the flame.Add  1/2 tsp olive oil and 1/2 tsp butter on top.
    7.You can serve this hot with Steam Rice or Naan,Bread and Indian Breads.Very tasty veg-gravy indeed.

Saturday, August 20, 2011

Shahi Tukre

Shahi Tukre is a delicious dessert done so easily and served as a creamy milk pudding with ghee-toasted sugared  bread topped with pistachio nuts.This can be served in condensed milk with saffron strands on top to make it richer.Enjoy this rich desert!.

Shahi Tukre - a creamy bread pudding variety


    2 slices of bread - edges removed and toasted in ghee
    150 ml condensed milk
    100 gm sugar - made into 100 ml sugar syrup (of single string consistency adding 1/2 tsp vanilla essence)
    1 tsp cardamom powder pulsed with 3 tbsp pistachio
    5-6 strands of saffron(soaked in 2-3 tsp of cold milk)
    2 tbsp honey

    1.Cut the bread into four squares/slice and toast them in ghee and keep it aside.
    2.Dip the toasted bread pieces in sugar syrup for a sec or two( the bread shd not get de-shaped but soaked in the sugar syrup) and place it in a dessert bowl
    3.Add the condensed milk and sprinkle cardamom-Pistachio powder.
    4.Top it with saffron strands and drizzle one tsp honey over them.
    5.Serve it chilled.

 I'm submitting this recipe post to 100 Day Global Food Festival Event hosted by  Sizzling Tastebuds

Friday, August 19, 2011

Tuna Masala Stirfry

I landed in Dubai this morning for a short visit and had a chance to taste my husband's cooking after three long years(2008).He inspired me to write this Foodblog(I shd thank my close friend Mrs.Havilah Moses and my relations also who stood behind me to do this Blog).My Hubby did a Tuna Stir-fry in just 5-6 mins with less effort and this simple-made stir-fry tasted awesome.Try this Tuna preparation at home alone or with potatoes or with Cauliflower or with peeled peanuts in Step 1 and serve it with Rice and Sambar or Yoghurt or with Bread and Indian Breads.Enjoy ur Meal!.Bon Appetit!.

Tuna Masala Stirfry - Tuna stir-fried with Masala


1 tinned tuna - open the Can and drain it
1 big Onion - finely chopped
1 big tomato - finely chopped
1/2 tsp ginger-garlic paste
1 tsp Aachi Mutton Masala Powder(or 1/2 tsp any Subji or chilli powder with 1/2 tsp garam masala powder)
1/4 tsp salt
1/2 tsp mustard seeds
few chopped coriander and curry leaves
2 tsp refined oil

1.Heat oil in a Kadai,splutter mustard seeds,chopped onions,curry leaves and half the coriander leaves.Saute this for 2 mins.
2.Add ginger garlic paste,chopped tomatoes and salt and stir-fry for 2 mins.
3.Add the drained tuna with mutton masala and the remaining coriander leaves and stir-fry for 2 more mins.
4.Serve this hot with Rice and Sambar or Yoghurt or Bread or Indian Breads.

1.U can add chopped potatoes in Step 1 with chopped onion ,add 1/2 tsp coconut oil and stir-fry .
2.If u add chopped Cauliflower in Step 1 with onion add 1/2 tsp saunf and stir-fry.

Thursday, August 18, 2011

Kattu Soru Kuzhambu-Rice

This variety Rice is famous in some areas of Tamil Nadu.This can be packed for long distance travel besides Tamarind Rice,Lemon Rice etc.It can survive for a day atleast- if U pack it for travel and won't get spoilt (despite Coconutmilk being added).Boiled Egg Slices,Potato Chips can be taken along with this rice.Try this at home and enjoy tasting it.Bon Appetit!.

Kattu Soru Kuzhambu-Rice and Kuzhambu done and packed together

    1 1/2 cups Raw rice (Ponni variety)
    1 1/2 cups first Coconut milk
    1 cup second coconut milk
    1 tbsp refined oil
    1 cup Tamarind pulp - size of a big lemon
    1 tsp Mustard seeds
    1 tsp Urad dhal
    1 tsp Turmeric powder
    few Curry leaves
    5 no. whole red chillies
    1/2 tsp Asafoetida
    1/2 cup Roasted groundnuts (optional)
    1 tsp Sugar
    2 tsp Salt to taste

   For making the sauce or the Kuzhambu with Rice:
    1.Heat oil in a pan, add mustard seeds and urad dhal.
    2.Add curry leaves,red chillies, turmeric powder, asafoetida and saute.
    3.Add second coconut milk and tamarind, salt and sugar.
    4.Bring to a boil,add the first coconut milk and raw ponni rice and cook till done.Turn off the flame.
    5.Add roasted groundnuts.Mix well.
    6.Serve hot with Pan Fried Mutton .

Raisins Jam

Try this tasty Iron-rich Jam at home to enjoy special moments with the guests u have invited.This can replace the age-old practice of serving beetroot Jam with Biryani as a warm-welcome Sweet.Serve it with Idli, Bread, Indian Breads,Biryani etc.Try this recipe at home and enjoy ur Meal.Bon Appetit!.

Raisins Jam - Jam done with Raisins


    100 gms  raisins(soaked in warm water for 30 mins before)
    170 gms sugar
    1/2 tsp vanilla essence
    1.Grind the soaked raisins with sugar in to a fine paste.
    2.Pressure cook the ground raisins paste with vanilla essence for 10 mins or upto 2 whistle and open the lid after the pressure is relaesed and stir-cook without adding anything for 1-2 mins before it becomes thick or sticky or loses its Jam-texture.
    3.Let it cool. Serve it with Idli,Bread,Indian Breads,Biryani etc.

Wednesday, August 17, 2011

Vermicelli Kheer - a Microwave Recipe

A milky dessert made with Vermicelli,rice and sugar. Tastes so good if u add 150 gm sugar but I reduced the amount of sugar to have a mild sweetness,which is good for all.Savour the taste of sweetened milky vermicelli dessert made easy in a microwave.Try at home and enjoy this tasty Kheer.Bon Appetit!.

Vermicelli Kheer-Sweetened milky vermicelli dessert


    50 gm Vermicelli - ghee roasted for a min
    2 tbsp basmati rice - ghee roasted and powdered coarsely  
    500 ml low fat Milk
    1/2 tsp cardamom powder or cardamom essence
    100 gm sugar
    2 tbsp ghee- roasted crushed nuts (almonds, pistas, cashews, kismis)
    few strands of saffron-optional
    100 ml water
    3 tbsp sweet condensed milk


    1.Soak the ghee roasted vermicelli and the powdered basmati rice in the milk and water for atleast 10 - 15 mins.
    2.Take a microwave bowl,add all the ingredients except the nuts and  the saffron strands.Mix well till the sugar gets dissolved.
    3.Microwave this high for 10 mins - pause and stir this every time u see the milk rising to the brim or the upper-edge of the bowl. mix this once in the middle.
    4.Take the bowl out,add the ghee-sauted crushed nuts and microwave this high for 5-6 mins,stirring this every time u see the milk rising to the brim or the upper-edge of the bowl.
    5.Transfer this into serving bowl and Serve this Kheer hot or chilled with saffron strands(don't keep it in the freezer).
    6.Add 2 tsp condensed milk(sweet) on top of each bowl,while serving.This also increases the taste.

Capsicum Coconut Milk Korma

If the Capsicum flavour is fine with u,try this Capsicum Korma (cooked in coconut milk)- a tasty surprise with capsicum flavour.This can be done in 15 mins.This comes next to Korma done with Potato,Cauliflower and Greenpeas in the taste.U can also use Coconut Paste,when u have no time to prepare the coconut milk.Serve hot with rice and raita.You can have this with Idli,Chapati, Parata and Naan.Try and drop your comments

Capsicum Coconut Milk Korma - Capsicum cooked in Coconutmilk with spices


    1 big capsicum - cut into small pieces (take 6-8 thin slices ,Saute it in oil to be added last)
    1 onions- chopped
    6 no.s green chillies - slit lengthwise
    1 tomato - paste it fine
    1 tsp ginger-garlic paste
    1 tbsp coriander leaves(chopped)
    1 tbsp mint leaves(chopped)
    (2 nos green cardamoms,2 nos cinnamon sticks,1 bayleaf -crushed,2 nos cloves)
    2 tbsp coconut (pasted with 6 cashews,1/2 tsp saunf seeds + 2 tsp kuskus)
    1 cup thick coconut milk
    1 cup second cocont milk
    1 tsp lemon juice
    2 tsp refined oil
    2 tsp salt to taste


    1.Grate 1/5 coconut and  grate the coconut (take 2 tbsp for the coconut paste ). Extract a cup of thick milk from the  portion.Then add a cup of warm water in it and extract the milk from it.Grind  2 tbsp grated coconut,3 green chillies,6 cashews,saunf and the kuskus(poppy seeds) and  grind it to a thin paste.(U can paste it and try this recipe or with coconut milk powder u can do this recipe with cashew-coconut paste alone).
    2.Heat oil and ghee in a kadai,add the cardamom, cinnamon,cloves, bay leaf,green chillies,chopped onions, ginger-garlic paste,corainder mint leaves and the tomato paste.Cook them till oil separates from the masala.
    3.Then add the second coconut milk with spices, enough salt and the chopped capsicum pieces and cook
for 5 mins.
    4.When the capsicum pieces are cooked well in the masala, add the thick milk, 6-8 thin slices-sauteed in oil and cook for 3-4 mins.Turn off the flame and add the lemon juice and mix well.
    5.Serve it hot with rice and raita.You can have this with  bread slices,idli,dosa,chapati,parata and naan.

Palak(Spinach) Pongal

It is good to include Greens in ur daily Menu.For kids who don't like eating greens - this is very good option to make them have palak with rice or pongal or dosa or idly or chapati,puttu,vada or even with Omelette(see my Palak Omelette recipe) or Chicken.This tasty Palak Pongal can easily be done in 14 mins.Palak with rice and spices - a green pongal for Pongal lovers.Paruppu thogaiyal(thick Chutney) is the best combination for this Palak Pongal.Enjoy Cooking as much as eating!.

Palak(Spinach Pongal)- Spinach leaves cooked with rice and spices with yellow moongdal
    2 cups finely chopped palak(Spinach)
    1 cup Raw rice
    1/2 cup Split moong dhal(yellow in colour)
    1/2 cup Onion(finely chopped)
    1 1/2 tsp Cumin seeds
    a pich of dry ginger powder(optional)
    3 no.s whole red chillies
    1 tbsp Ghee
    2 tsp refined oil
    1/4 tsp chopped ginger
    2 tsp  peppercorns(20 no.s + 5 pepper corns crushed)
    2 tsp Salt to taste
    10 no.s crushed cashews(roasted in ghee)
    3 cups water

    For gram dhal thogaiyal:
    (grind these together in a mixer) 1/2 cup dry-roasted gramdal (varutha kadalai paruppu),1 cm size  tamarind, 1 tbsp grated coconut,7 red chillies,3/4 tsp salt ,1 sambar onion and 1 tbsp water

    1.Wash the raw rice and the split moong dhal together.
    2.Heat oil and ghee in a pressure pan.put chopped ginger,cumin seeds,whole red chillies and chopped
onions and saute for 2 mins.
    3.Then add dry ginger powder(sukku),crushed pepper corns and chopped palak leaves,washed raw rice and split moong dhal.
    4.Add needed water (atleast 3 cups) and salt,pressure cook upto 4 whistles.
    5.Garnish with crushed ghee-roasted cashews,mix well and serve with Paruppu thogaiyal(thick chutney).

Egg Omelette Curry

If u love to spend little more time for an egg curry  than going for a plain omelette, this one is an ideal option. If u r trying for an Egg Gravy and u have no- time left for trying the Boiled Egg or Kadai-dropped Curry- then also this one is an ideal option.U can save 7 mins cooking time since the Egg curry done with boiled or dropped egg curry requires more time.To even shorten the time u spend in the kitchen - u can try this curry with plain Omlette (than the one said in Step 1 and 2) done with beaten egg + a pinch of salt.This Omelette Curry (not only saves time but also an egg since it) serves 4. This very tasty omelette curry which needs 12 mins cooking time  and will go with rice,bread slices or Indian Breads.Bon Appetit!

Omelette Curry-Egg Omellete cooked with spices


    3 eggs,beaten
    2 onions, finely chopped
    2 tomatoes,finely chopped
    1 tsp ginger-garlic( freshly ground paste)
    1/2 tsp mustard seeds
    1 sprig curry leaves
    1 tbsp coconutmilk powder-dissolved in 100ml water
    2 green chillies, finely chopped
    1 tsp chilli powder
    1 tsp any subji or mutton masala powder
    1/2 tsp Saunf powder
    2 tbsp oil
    Salt to taste
    1 tsp coriander leaves, finely chopped


    1.Beat the eggs with green chillies, chopped onion(1 no), 3 curry leaves, little salt and little coriander leaves.
    2.Heat oil in a tawa,pour the beaten egg mixture. cover and cook for 2 minutes and turn the omelette and cook the other side till golden brown in colour.keep it aside. Wrap them with tissue paper so that excess oil is removed from the omlette.Cut them into 2 cm size pieces(10 pieces).
    3.Heat the rest of the oil in the same pan, fry the mustard seeds,curry leaves,the chopped onions,the chopped tomatoes,ginger-garlic paste and needed salt. cook till oil separates.
    4.Add the boiled water and other spices till the gravy thickens and oil separates.
    5.Then add the omelette pieces and cook for 2 more mins.
    6.Garnish with coriander leaves and serve hot with rice,bread slices or chapati.

Tuesday, August 16, 2011

Jack-fruit Fritters

Nothing can match the taste of a home-made snack - even if it is done simple.U can try varies at home.This is tastier than banana fritters and u can try this at home in this Jackfruit-season.This is done in 10 mins time.Enjoy Cooking at home!Enjoy ur teatime!.

Jackfruit Fritters - Jackfruits shallow fried with maida-gram flour coating

    10 no.s Jackfruits(remove the seed and cut into halves)
    2 tbsp Gram flour
    5-6 tbsp maida
    1/2 tsp green cardamom powder
    2 tbsp sugar
    1/4 tsp baking powder
    1 tsp ghee
    200ml refined oil for deep-frying
    100ml water or the needed quantity
    a pinch of salt


    1.Cut the jackfruits into halves(length wise)and remove the seed.
    2.Take a bowl, mix sugar,maida, gram flour, ghee, cardamom powder,little salt and baking powder.
    3.Add required water to make it like bajji batter, mix well so that no lumps should form.
    4.Heat oil in a non-stick kadai.
    5.Dip each piece of jackfruit in this batter and deep-fry in oil on medium heat,until golden brown,then turn to shallow-fry the other side.
    6.Serve it hot with Sweet-ketchup(add 1 tbsp sugar to the ketch-up and mix it well) and coffee or tea.

I'm submitting this recipe post to Dish Name Starts with J Event conducted by Akila's Kitchen

Bittergourd Fry

This home preparation removes the bitterness of the bittergourd to some extent and very less spicy and less oily.Good for diabetic patients.Elders used to say that U shd not serve this dish to ur invited guests unless they are Diabetic since the Veg shows the'bitter quality'.U can have it any time (as a snack) if u add 3 tbsp besan flour(or Aachi bajji bonda mix) and do the same.Try this Bittergourd Fry and Enjoy Ur Meal!.Bon Appetit!.

Bittergourd Fry - Bittergourd fried with little spices

    2 bittergourds- cut into round pieces and de-seed it
    1 tsp chilli powder
    3/4 tsp salt
    1/4 tsp turmeric powder
    1 tbsp refined oil
    1 litre boiled water-mix 1 tsp chilli powder + 1 tsp salt


    1.Put the cut bitter gourd pieces in boiled water mixed with spices and keep it covered for 5 mins.
    2.Drain the water.This will remove little unwanted bitterness of the Veg.
    3.Mix the bitter gourd pieces with 1 tsp chilli powder, 1/4 tsp turmeric powder and 3/4 tsp salt.Mix it evenly but take care that the bitter gourd pieces should not be deshaped.
    4.Heat oil in a frying pan and shallow fry the bittergourd pieces till golden brown on both sides.Wrap this with tissues to absorb excess oil.
    5.Serve this crispy bitter gourd fry with sambar and rice.