Sunday, July 25, 2010


Spinach(araikeerai or sengeerai) - 1 bunch
Red chilli - 4
Garlic - 4 pieces
Urad dal - req amount
Mustard and oil - req amount
Wash the spinach leaves and garlic pieces. Add the salt and keep it in kadai.slightly pour the water to remove the leaves greenish smell.Macerate with pestle. Do not add too much of water.

If it is cooked properly keep separately. In oil fry the urad dal,mustard and red chilli. now add this with mashed spinach. serve the keerai masiyal with hort rice.
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Friday, July 16, 2010


 Rava - 1 cup 

Moong dal - 1/2 cup
Ginger - minced pieces
Green chilli - 3 ( you can add more if u need spicy)
cumin seeds - 1/2 spoon
pepper corn - as you require
cashew nuts - 5
Curry leaves
Cook the green gram dal separately but take care not to overcook. Roast the rava till a nice aroma appears.
Heat ghee in a pan. Add the curry leaves, cumin seeds, black pepper, chilli and ginger to it. Add the 2 cups of water to it. Bring the water to boil. Add salt at this step. Add the rava to it and mix well so that there are no lumps.Close and leave it for a few mins. Add the cooked green gram(mashed a little) to it and mix well thoroughly.Add some ghee with roasted cashewnuts. serve hot with coconut chutney.

Saturday, July 10, 2010





  • 1 cup Rice
  • 1 cup Toor dal
  • 2 cup Vegetables ( carrot and beans)
  • 1/2 cup Tamarind juice
  • 2 tbsp Cashew nuts
  • Hing - a pinch
  • 4 tsp Ghee
  • 1/2 Corriander
  • Salt
  • 1/2 tsp Turmeric
For bisibela bath powder :

  • 2 tbsp Dhania
  • 1 tbsp Fenugreek seeds
  • 1 tbsp chana dal
  • 1/2 tbsp urad dal
  • 8 Red chillies
  • 2 Clove
Process :

  1. Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water With dal. (if you take half rice add the same amount of dal)
  2. Take a pan and add 3 tsps of oil.
  3. Add the vegetables and fry for sometime.
  4. Add salt, turmeric, hing and masala and fry for some more time.
  5. Add rice, cooked dal, tamarind juice and 5 cups of water.
  6. Add some more water if needed.
  7. Fry cashews in ghee and then add cashews and corriander when the rice is about to done. Serve hot with chips.

Friday, July 9, 2010




Cooked rice 2 cups
Mint leaves- as required
Ginger garlic paste- cut into minced pieces
 Mustard -½ tsp
Onions- 2
 Red chilly 2
 Ghee  1 tsp
 Oil- 3 tsp
 Salt as per taste.

1. Wash mint leaves thoroughly and keep them aside
2. Take pan and add Ghee.
3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.
4. Let them fry well.
5. Now add mint leaves turmeric powder and salt and mix thoroughly
6. Do not add water
7. Add ghee or butter and fry it well.
8.. Remove from the pan mix it with cooked rice.
9. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.
10. Serve hot with chips or spicy pickles.

Wednesday, July 7, 2010


1. Beet root - 3 small (Shredded)
2. Basmathi Rice - 2 cups cooked
(Spread that in a big container and cool of that)
3. Mustard seeds - 1 tsp.
4. Chana Dhal - 1/2 tbsp. or Cashew nuts - 12
5. Red chilies - 3
6. Kurry leaves - 10
7. Sombu - 1/2 tbsp. (it's Optional)
8. Oil - 3 tsp.
9. Shredded Coconut - 3tsp(it's Optional)
10. Salt
Heat the oil in the pan and fry the Mustard, Sombu, Chana Dhal or Cashew, Red Chilies and curry Leaves. Add the Shredded Beet root + Salt and fry it 3 minutes. If you need you can add more chilli powder for your Taste. Just add 2-tsp. water and close the lid and cook for 2 minutes. Add the Shredded Coconut and fry it. Now add the cooked rice slowly and mix it well with the Beet root.



peerkangai curry (ribbed gourd curry)


Ribbed gourd
Cumin seeds
Tomato puree
  1. In a heated pan splutter the mustard,onion,cumin seeds and curry leaves. Saute it well.
  2. Add the ribbed gourd pieces. Let them cook with that mixture.
  3. Now add the tomato puree and salt.
  4. Keep it in flame for 10 minutes.
  5. Serve hot with rice.


Gravy items for chapathi


Brinjal - ½ kg
Capsicum - 1
Soya sauce - 1 tsp
Chilli powder - 2 tsp
Garam masala
Chana masala
curry leaves
cumin seeds
Red onion


In a pan,splutter the mustard,cumin seeds,curry leaf,onion and tomato..saute it till it becomes fried. Then fry the brinjal and red capsicum with this mixture. To this mixture add chana masala powder,garam masala powder,soy sauce and chilli powder. saute it until it gets cooked.serve hot with chapathi.



Bhindi also known as Lady Finger 1/2 kg
Tomatoes 4 (medium)
Onions 2 (large)
Green chillies 2

Red bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
 Oil 4 Table spoons

Heat the oil in pan.splutter the mustard and cuminseeds together. to this fry the onion,tomato,red bell pepper and bhindi. To this add garam masala powder and chilli powder., cover the pan and cook for a few minutes until it gets cooked. Keep on heat for two more minutes and then remove the pan.Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot.


Ingredients for Adai
Par boiled rice – 2 cups
At least 2 types of dal(toor dal, chana dal, urad dal) – 1 cup, combined
Red chillies – 6 or 8
Asafoetida – ½ tsp
Curry leaves - few
Red onions – 1, medium, chopped finely
Soak rice and dal mixture separately for at least 2 hours. Grind rice along with red chillies, salt and asafoetida to a coarse meal. Then pulse the dal mixture, barely grinding them. Mix them both along with curry leaves. The batter will be quite thick.
Heat a tawa or griddle. Place some batter in the tawa and spread them to form a circle. Make a dent in the center. Top the batter with chopped onions. Drizzle oil around the adai and in the center. Cook this over medium heat.Serve hot with avial or with coconut chutney.
Ingredients for Avial
Any vegetables cut into thick matchsticks – 3 cups
Grated coconut – ½ cup
Green chillies – 3
Curry leaves - few
Yogurt – ½ cup
Coconut oil – a tbsp

Cook all vegetables until done. This can be done using microwave oven or over stove top. They should not be mushy, but slightly crisp on the inside. Grind coconut and green chillies to a fine paste and add to the cooked vegetables along with salt and curry leaves. Gently heat vegetables along with the ground paste until green chillies do not smell raw, about 3 minutes. Take care not to mush the vegetables while mixing. Just before serving, combine yogurt and a tbsp of warm coconut oil to avial and serve.


Ingredients :
Mushrooms – 1 pack
Potatoes – 2
Green peas (optional)
Onion – 1 medium
Basmati Rice – 2 cups
Ginger garlic paste
Garam masala,
Coriander powder,
Mint Leaves,
Coriander leaves,
Curd 1-2 tbspn
Salt to taste
Red chilli – 1
Bay leaf – 1
Cloves – 4
Cinnamon small piece
Cardamom – 2
Star Anise – 1
Jeera – 1 tspn
1.Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
2.When jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
3.Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt and a pinch of turmeric(optional)
4.When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
5.Let the mushrooms cook in its own water(if necessary add little quantity of water).
6.When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
7.Serve with onion raitha.


Rava 1 cup
Sugar 1 cup
Milk 1 1/2 cup
Water 1 1/2 cup
Cardamom Powder 1 tsp
Cashew nuts and Raisins
Ghee 3 tbsp
Kesari powder 1 tsp
  1. In a pan heat 1 tsp of ghee and fry Cashew nuts and Raisins till it’s golden brown. Don’t fry them dark as the raisin would taste bad.
  2. In the same pan fry the rava till it’s light golden brown color and keep it aside. Add Milk, Water and Sugar into the pan and mix well.Also add Cardamom Powder and food color. Allow it to boil. When boiling add the rava little by little and stir well. Make sure no lumps are formed.
    3. Add the remaining ghee as well. Stir continuously till it becomes little thick.Add Cashew nuts.

peerkangai curry (ribbed gourd curry)

you will need:

Ribbed Gourd - washed, peeled and cut into cubes - 3 cups
Onions - chopped - 1/2 cup
Tomatoes - finely chopped - 1 cup
Ginger-Garlic paste - 1/4 cup
Curry Leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp (optional)
Pepper - 1/4 tsp (optional)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tbsp
Salt - to taste


* Boil the cut vegetable in 1 cup of water in a covered pan on low flame
* When the vegetable is cooked and dry, heat oil in a separate pan, and temper the mustard seeds
* Add the onions, ginger-garlic paste, and saute until the onions turn light brown
* Mix the tomatoes, and keep covered on low flame until tomatoes are cooked
* Add the cooked gourd vegetable, stir well, add pepper and leave for 5 minutes
* If adding coconut, grind it into a paste with jeera powder and add at this stage

Serve hot with rice/ roti


Here's the recipe:
Cut mango - 5 cups
Red chilli powder - 1 cup
Turmeric powder - a few heaped teaspoonfuls
Salt - 1 cup
Gingely oil - 1 cup
Mustard powder - 1/4 cup (powder mustard in the small jar of your mixie and use it)
PROCEDURE: What to do:
Spread the cut mango on a clean white towel. Wash the mangoes before you get them cut, not after. Wipe dry. Rub the part around the shell well and remove the thin layer resembling plastic that you'll be able to see. Not all mango pieces will have this, but most of them do, and it is important to remove this.
Mix all the ingredients together. Stir well. Cover properly and set aside. Stir once a day for the next few days until the oil rises to the top. This usually takes about three to four days. Store in a glass container or a bharani (see first pic). If you are using a bharani, set aside a small quantity of the pickle in a bottle for daily use and then tie the mouth of the bharani with a clean white muslin cloth and close it.
Following this recipe exactly will give you a super hot and spicy pickle which is best enjoyed with curd rice. If you cannot tolerate high spice levels, modify the amount of red chilli powder used


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