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.


  • All purpose flour
  • Dried yeast
  • salt
  • sugar
For toppings:
Mozarilla cheese
Organic chest nut mushrooms
Jalapeno peppers
Tomato sauce.

  1. In a luke warm water dissolve the yeast,sugar and salt. (Dont use hot water to dissolve it will make yeast inactive)
  2. Add in the flour and make a dough. Keep it aside for an hour..it will become double in its size.
  3. Then roll it like a chapathi and apply a butter over the base.
  4. Spread the sauce and all the vegetables as a toppings.
  5. Spread the grated cheese and keep it in oven at 375 degrees till the cheese melts into golden color.
  6. After baking serve hot.

Tuesday, May 17, 2011


  • Lasagna sheets
  • Mozarilla cheese
  • Ricotta
  • Rosemary leaves
  • Zucchini
  • garlic
  • Tomato
  • Onion
  • Oregano
  • Fresh spinach
  • Crushed pepper
  • Salt
  • Olive oil

  1. First prepare the sauce for forming layers. In a heated skillet pour olive oil and add the crushed garlic and Fresh spinach leaves with cheese. Saute it well and keep it aside.
  2. Prepare a tomato sauce by boiling tomato with oregano and salt.
  3. Cut the zucchini into round shapes and fry it in a olive oil with crushed pepper,rosemary leaves and onion.
  4. Preheat the oven to 400 degrees. In a separate tray place the lasagna sheets and apply some olive oil above that.Form the first layer by spreading the tomato sauce over the lasagna sheets..Place another sheet. Now add the second layer by spreading spinach ricotta mix. again place the lasagna sheets over the spinach and add the Fried zucchini & shredded mozarilla cheese. 
  5. Place the lasagna sheets over these mix. Do the same as above(Form 3 layers 1st tomato sauce,2nd spinach ricotta,3rd zucchini with shredded mozarilla.
  6. Keep it in oven for 30minutes.
  7. Take it out and roll up tightly..serve hot..

Wednesday, May 11, 2011


  • Wheat flour - 2cups
  • Beet root (shredded) - 1
  • cumin seed - 1 teaspoon
  • chilli powder-1/2teaspoon
  • Cooking oil
  • salt -Required amount
  • Mix all the ingredients together.(Avoid adding more water)
  • Make the dough into poori balls.
  • Fry it in a oil.

Monday, May 9, 2011

Strawberry almond kheer

People who loves strawberry flavor definitely like this kheer.. This delicious strawberry will surely excite children.

  • Strawberry fruits
  • Almond
  • Elaichi
  • Milk powder
  • Water
  • Sugar

  1. Soak the almond in hot water and peel the skin off. Wash the strawberries and remove the green top..cut into slices and keep it aside.
  2. Grind the strawberry,almond and elaichi together.
  3. In a separate pan mix the milk powder in a little water and heat it for some time and cool it.
  4. Now add the grounded strawberry mix into this milk powder mix. Stir well.
  5. Keep it in the fridge for 15 minutes and serve it.

Saturday, May 7, 2011


This pasta uppittu is like our regular uppittu..i used pasta instead of rava..Its always a boring thing to eat a regular upma....... Most of our people like to have an spicy food..Whatever we get it from other countries food we used to make it spice in our way..after seeing so many entries from our Blogger friend's recipes i got an idea to prepare this Spicy Pasta upma..

  • Pasta
  • Green chilli
  • Curry leaves
  • Turmeric powder
  • Mustard
  • Chana dal
  • Cumin seeds
  • Onion
  • Tomato
  • Ginger
  • Oil
  • Salt

  1. Heat water in a stock pot and add the 1cup of pasta and salt. Boil it till it becomes soft. Drain and set aside.
  2. Heat oil in a pan. add Mustard,cumin seeds, chana dal and ginger. saute it well.
  3. Add onion,tomato,Green chill and turmeric powder. Mix well.
  4. Add Cooked pasta and mix well. Keep it in flame for 5 minutes.
  5. Remove from heat and garnish with coriander.


  1. French bread
  2. Parsley leaves
  3. Garlic pods
  4. Crushed pepper
  5. Butter
  6. Olive oil

  • In a separate bowl add a butter,olive oil,fresh parsley leaves,crushed pepper and garlic together. Mix well
  • Make a cuts on french bread. and apply the paste in between the breads
  • Wraps in foil and keep it in oven for 15 minutes until crisp. Take off foil and serve hot.

Wednesday, May 4, 2011


  • Sprouted mung bean
  • Salad tomato
  • Salad onion
  • Green chilli
  • Mango pieces
  • Red bell pepper
  • Lemon juice
  • Chat masala powder
  • Cilantro leaves
  • Salt

  1. Soak the mung bean in cold water for 12 hours. Then transfer it into the wet muslin cloth to get a sprouted bean.
  2. Mix all the other salad veggies with salt and chat masala powder. Serve it as a healthy dish.

Tuesday, May 3, 2011


  1. Shredded zucchini
  2. Sweet Corn Kernels
  3. Shredded Onion
  4. Curry leaves
  5. Green chilli
  6. All purpose flour
  7. Turmeric powder
  8. Water
  9. Salt
  10. Ghee

  1. Mix the corn,shredded zucchini,onion, green chilli, curry leaves together with All purpose flour.
  2. Add the turmeric powder and salt.
  3. Heat the Tawa and coat with ghee.
  4. Spread the adai flour, smear ghee around adai. Use the lid to cover.
  5. Cook it in low flame. Take off the lid and flip the adai cook it till becomes golden and crispy.


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