Tuesday, December 13, 2011


Dear friends, the holidays are upon us..

Well, I’m going to stop writing any new posts for it. But the blog will still be here. There’s no deletion or anything. If, at some date in the future i will post some recipes soon.......Till that bye to you all my dear friends and followers............

                 Thank you so much for your support......MISS YOU ALL............

             with love

            AMMU MOHAN

Sunday, June 19, 2011



  • White pepper
  • Yoghurt
  • Wheat flour/ Corn flour
  • Peas
  • Tomato puree
  • onion
  • Steamed and sliced carrots
  • Water
  • Honey - 1tb
  • Salt

1. In a large sauce pan add a water and bring it to boil. Now add the peas, honey, onion, carrot and pepper, again boil it for few minutes.
2. In a separate bowl in a warm water mix the corn powder,salt, Tomato puree. Stir well till it becomes smooth.
3. Add this into the warm soup. Heat this mixture for 5 more minutes under low heat.
4. Garnish with little yoghurt and serve immediately.

Tuesday, May 31, 2011


  • Steamed idlis
  • Soy sauce
  • Tomato sauce
  • Tomato puree
  • Spring onion
  • Onion
  • Cooking oil
  • Ginger garlic paste
  • Soy bean oil
  1. Prepare idlies with the idli batter  and cool them. Prepare Idlies using .Cut each idli into 4 pieces and keep them aside. Fry that idli pieces in little oil to make it crispy and keep it separately.
  2. In a wok pour 2 Tbsp of cooking oil and heat it. 
  3. Add the onion and saute it well.. Now add the soya sauce,tomato puree and tomato sauce. Mix well gently.
  4. Add ginger garlic paste.
  5. Fry well all these in a medium flame till the raw smell goes off. Now add the fried crispy idli pieces into this mixture.
  6. Fry well and add the soy bean oil.
  7. Garnish with spring onion and serve hot.

Sunday, May 22, 2011


A classic grilled vegetable kebab is the Perfect dish for vegetarian lovers. Its a good one during in Barbecue time..

  • 250g pack halloumi cheese, cut into chunks(high melting point cheese)
  • 2 small courgettes, cut into large pieces
  • 2 Bell peppers, cut into chunks
  • 1 aubergine, cut into chunks
  • A little olive oil (for tossing)
  • Wooden skewers
  • Hot chilli sauce for Marination (I used nandoos hot chilli marinade)
  1. Cut all the vegetables and cheese in pretty patterns if you like.
  2. Soak all the vegetables in Hot chilli sauce for marination. Marinate it for half day in a refrigeration.
  3. Soak the wooden skewer for 20 minutes in water before using it in grill. Then skew all the vegetable and cheese on to the wooden skewers.
  4. Place it on a grill for 15  minutes and turn it occasionally, until lightly charred and tender.
  5. Serve it ......

Friday, May 20, 2011

Plantain flower curry (Vazhaipoo koottu)

This banana blossom is ignored by many of us due to difficulty in cutting and separating florets..everyone used to say who is having patience to cut these..of course me too did the same..But other than these reasons its indeed a nutritional,awesome medicinal valued vegetable Especially for women...

  • plantain flower - 2cup
  • Moong dal - 1/2cup
  • Garlic – 3pods
  • onion - 1
  • Tomato - 1
  • green chilly - 2
  • salt - required
  • Mustard seeds
  • gram dal - 2tbsp
  • Asafoetida
  • Curry leaves

  1. Remove the big skin and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with little butter milk. This will avoid discolouration of the florets.
  2.  Heat oil in a pan, Splutter mustard seeds & urad dal. Stir till golden color and add onion, Tomato, chilli, Hing ad garlic pods.. Stir well. Add banana blossom, turmeric powder, salt. Mix well and close the lid for 5 minutes.
  3. Now add the cooked mung dal. Keep it in a flame for another 5minutes. If its cooked well.turn ff the flame.
  4. Serve hot with white rice.

Wednesday, May 18, 2011

My 100th Recipe and Awards

Dear friends, Today is my 100th post. I never thought i could post so many recipes but at my 100th posts surprisingly i know still i have many recipes in my drafts to share...Really it has been a wonderful experience..

So i would like to say thanks for all my blogger friends who gave their support and encouragement by their lovely comments and suggestion..

I am celebrating this day with traditional Indian sweet gulab jamoon..


Syrup preparation:
  1. Take the sugar in a heavy pan and add water to just cover the sugar.
  2. Boil and add a tbsp of rose flavor.
  3. The syrup is done when, while dropping from a spoon it falls in a thin single thread.
Jamoon preparation:
  1.  I used rucchi jamoon pack to make this.
  2.  Make the dough by combining powder and little ghee.
  3. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
  4. Heat the oil on high and then lower the heat to medium
  5. Slip the balls into the oil and fry well till it turns to golden.
  6. When the jamoon becomes cool transfer this to syrup. Before serving keep it in overnight for better taste.

 I am indeed honour to receive this bunch of awards from  my blogger friend Indian recipes Prathima sivraj and Yummy tummy arthi. Thank you so much for your awards. 
As I accept this award I must note the rules ( this goes for all who receive this award as well ) . You must thank the person who awarded you by linking back to their post, you have to say 7 things about yourself and last but not least, you have to pass the award down to 10 other new or newly discovered blogs .

7 facts which make me happy:
  1. My family
  2. I talk with my pet dog through skype often.(that time most of my friends think i am mad)
  3. I love to eat spicy food.
  4. I love to try new recipes from books
  5. I love gardening and i seeded more indian vegetables in my garden.
  6. As like other girls i love shopping.....mainly kitchen collectables.
  7. I do blogging mostly in the afternoon.

I would like to pass these bunch of awards to the following blogs that brighten up day.

  1. Chitra krishna's karaikudi cuisine
  2. Dees kitchen deeksha blogspot
  3.  Kitchen recipes -http://miraskitchenrecipies.blogspot.com/
  4.  My culinary endeavors -  http://archguru.blogspot.com/
  5.  Prabakar art works -http://2007vish.blogspot.com/
  6.  Kurinji kudil - http://kurinjikudil.blogspot.com/
  7. Kolangal saru sriraj 
  8. sensible veg-  http://www.sensibleveg.com/
  9. Julie's tasty treat- http://juls-tryntaste.blogspot.com/
  10.  http://www.cinnamonnchillies.com/


VAL BEANS CURRY (Mocchakottai kulambu)

  • Val beans
  • Onion - 2
  • Garlic pods- 3
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Garam masala powder
  • Coconut milk- 1/2 cup
  • Curry leaves
  • Salt
  • Oil
  • Tomato puree
  1. In a heated skillet splutter the mustard,curry leaves, onion and crushed garlic. saute it well.
  2. Soak the val beans at least 12hours. Then use it. 
  3. Add the val beans and stir fry it, Add turmeric,coriander powder,Garam masala and red chilli powder.
  4. With this mixture add tomato puree and salt. Keep all these in a flame for 5minutes.
  5. If all start to mix together add coconut milk to increase the taste of curry.
  6. When the curry is thick, keep it in flame for 2 more minutes and turn off.
  7. Serve hot with chapathi or rice.


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