Saturday, 15 January 2011

Happy Pongal/ Sankranthi


Wish you all happy and prosperous Pongal. May all your dreams come true. May the almighty bless you with health, prosperity and joy.  

This is my pongal Rangoli, as i cant do rangoli on my door steps , instead i have done with chalk and black chart. Hope you all will enjoy this....:)

My flowers floating in the water and it is placed in front of the god....:)


After Pooja, and now it is all set for having heavy lunch....hmmmm i had full and distributed to some of my friends and enjoyed my cooking ...:) Soon will update all my recipes. 


Friday, 12 November 2010

Strawberry milkshake

I often prepare this strawberry milkshake.  It is one of the favourite fruit of my son.  so try this strawberry milkshake recipe to make your family delighted.  You can also substitute Banana, Raspberry, Pineapple.


Strawberries  350g /12 oz
Sugar 1 and half tablespoon
semi-skimmed /chilled skimmed milk one pint
organic strawberry ice cream (optional)


Remove the stalks from strawberries and liquidise, blend or sieve to a smooth puree.  Pour one pint milk into strawberry puree and blend together. Add sugar/ice cream and blend for few seconds.  Pour into glasses in which you want to serve.

Saturday, 5 June 2010

Tomato mirrium

I learnt this recipe from my mom.  To me there is nothing more comforting then making and eating my mom's recipe's.  I promise this recipe can be done in less than 15min if the tomatoes and garlic  are chopped and kept ready. 


4 big ripen tomatoes 
5 to 6 flakes of garlic
curry leaves
Turmeric powder 1/2 tsp
chilli powder 1 tbsp
corriander powder 2tbsp (add chilli powder and corriander powder according to ur taste)

For seasoning:

Mustard seeds 1tsp
Urad dal 1tsp
Jeera 1tsp
Oil 4 to 5 tbsp (i used sesame oil)


Chop the tomatoes and garlic and grind in the mixer like a smooth paste and keep it aside.  Now add the oil in a pan, after it gets heated add mustard seeds, let it splutter, add urad dal, jeera, curry leaves and add the smooth paste in to the pan, now add the turmeric, chilli powder, corriander powder and salt to taste.  Stir well in a medium flame until it gets the right consistency.  Switch off the flame and serve with idly, dosa, goes with plain rice too.

I hope you will enjoy this recipe and let me know how it turned for you.

Thursday, 27 May 2010

Kobbari putnala pappu pachadi/ coconut roasted gram dal chutney


1 cup of freshly grated coconut
1/4th cup of roasted gram dal
2 to 3 green chillies
garlic 2 flakes
small piece of tamarind
1 tsp mustard seeds
1tsp of urad dal/minappapu
curry leaves
2 tsp of oil


Grind all the ingredients with out adding water first. Switch off the mixer add some water and grind it to fine smooth paste.  Now season with the 2 tsp of oil and mustard seeds let them splutter, add urad dal, curry leaves and add the seasoning in to the paste. Mix and serve with idly or dosa.

Note :  If needed you can also add red chillies instead of green chillies and if u want the chutney to be thin add some more water to the paste before seasoning it.

Friday, 7 May 2010

Egg gravy


Boiled eggs make slits on top of each egg 
2 onions chopped
2 green chilli (i used1)
1 tsp red chilli powder
half a tea spoon of turmeric powder
Ginger garlic crushed
3/4 tsp of coriander powder
1 tsp of cumin
5 tomatoes
Curry leaves 
Coriander leaves for garnish
2 tbsp Oil
my own masala ( Pepper 1tbsp and coriander seeds dry roast both of these ingredients and powder it)

For tempering:  1/2 tsp mustard seeds or vadagam, jeera 1/2 tsp, curry leaves.


Heat oil in  a pan and add mustard seeds or vadagam and let them splutter.  Add jeera, curry leaves let that fry a second.
Add chopped onions and green chillies, freshly crushed ginger garlic and fry until light brown.
Add chopped tomatoes and fry for 5 minutes until the raw smell goes off.Add turmeric powder, coriander powder,  salt,chilli powder, my own massala  mix well and saute for a few seconds.
Add water if you like to have thin gravy. Close the lid, cook in low heat till you get the required consistency. and then finally add the boiled eggs and stir for a while, now turn off the heat, garnish with coriander.  Serve this with hot rice or rotis or idly/ dossa.

Friday, 23 April 2010

Kothavarangai/ cluster beans


Kothavarangai/cluster beans 500 gms
Mustard seeds 1tsp
Urad dal 1tsp (optional)
Onion 1
Green chilli 2
Dry chilli  2
Coconut (optional) ( i didnt use in this)
Curry leaves
Chilli powder1tsp
Corriander powder 2tsp or (instead of chillipowder and corriander powder you can use sambar powder)
i used chilli powder and corriander powder.
Turmeric powder


Wash the beans and cut into small pieces. Boil the beans for 10 mins till it's half cooked. Drain the water and keep the beans aside.
Add oil in a pan, after oil gets hot, add mustard after it splutters add urad dal, red chilli,curry  leaves , chopped onion, fry onion till it is gloden brown, add turmeric ,green chilli, saute for a while and add chilli powder, corriander powder.
Add boiled beans, salt and if needed add little bit of water so that it wont burn. Close the lid cook for a while and finally add coconut stir for a minute. Turn off the heat and serve for white rice, dal rice, curd rice.  It taste yummy.  I hope you enjoy this recipe.

Tuesday, 20 April 2010

Bobattu / Puran poli



A cup of channa  dal (Bengal gram lentil)  
One and half cup maida
one cup jaggery
4-5 tbsps of oil
1 tsp cardamom powder
pinch of salt
3-4 tbsp ghee or butter


Soak channa dal in water for 2 to 3 hrs and drain them and add a cup of water in a pressure cooker  and cook until it become soft and mashy.  Cool that and mash them once again with spoon or masher or you can even grind into paste.
Add oil in a thick pan and after oil gets heated, add the dal paste and  jaggery, stir it for a while until it forms lump so that you can prepare small balls for stuffing.  Stir in a low medium heat and it should not burn.  
Add cardamom powder to that lump and mix well.  Switch off the heat and let it cool but it should be warm enough to make the smalls and start making the balls with this mixture and keep them aside.
Prepare the dough with the help of maida, pinch of salt, 3 tbsps oil and water to make a very soft and sticky dough.
Grease oil in your hands to mix the dough and take a portion of dough and flatten it (what ever size you want) in silver foil or banana leaves.  Place the balls which you already prepared in the centre and cover the edges of the dough from all sides such that sweet lentil balls cover completely.
 Now gently flatten the balls with your fingers to form 5" or 6" circular  poli (shape as you like) Grease oil in your hands if it gets sticky.  Fry the bobattu/poli on a low heat in tawa or a thick pan.  Toast poli's both the sides until brown spots appear.
Add ghee on both the sides while frying and serve them hot.