Saturday, July 30, 2011

Rice Pathiri

Rice Flour -2 Cups

Grated coconut -1 cup

Onions - 2

Cumin seeds - 1 tsp

Water - 2 Cups

Salt - to taste

Heat water and salt in a vessel. Stir in the grounded mixture(of Grated Cocnut, Onions and Cumin seeds) when it starts to boil. When it boils well, put the rice flour into it. Close the lid tightly and simmer it for few minutes.

Now open the lid and mix the flour well with a spoon. Remove the vessel from fire and allow the content to cool. Knead it to a fine dough using hand without adding water.

Honey Badam Milk

Badam - ¼ Cup

Milk - 2 cup

Cardamom powder - ¼ Tea Spoon

Honey – 3 Table Spoon

Soak the badam in hot water for 1 hour and remove the skin of it. Then place the nuts in a blender and grind till they are small pieces. Then add 2/3 of the milk and blend till smooth. Then pour this mixture and the remaining milk into a vessel and whisk well till it comes to the boil.

Remove the vessel from the heat and add cardamom powder. Then put it again on high flame and boil. Remove the vessel and add honey. Pour the milk into another vessel and back and forth till it is frothy.

Carrot Halwa

Carrots Grated – 2 Cups

Milk – 2 Cups

Sugar – ½ cup

Ghee – ¼ Table Spoon

Nuts and raisins – ¼ Cup

Cardamom powder – ¼ Tea Spoon

Heat the ghee in a small pan and fry the nuts and raisins in it.

Heat the milk in another pan and add the carrot to it. Cover and cook it on medium flame, stirring occasionally. After about 15-20 min, when all the milk is absorbed by the carrot, add sugar and stir continuously. After some time the oil starts separating from the halwa. At this stage, add cardamom powder, fried raisins and ghee.

Mix for another minute and serve warm.


Thuvar Dal - 100gms

Drum Stick – 3

Tomatoes - 2

Brinjal – 1

Medium Onion - 2

Potato - 1

Sambar Masala - 3 Table Spoons

Coriander leaves - 1 Table Spoon

Curry leaves – 10

Red chilli - 2 Cut into pieces

Salt To tste

Tamarind - size of a lime soaked in ½ cup water

Vegetable oil - 2 table spoon

Asafoetidia - 1 tablespoon

Mustard Seeds - 1 teaspoon

Cook Thuvar Dhal in two cups of water, when half cooked add pieces of, potato, brinjal, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve the sambar masala in little water and add it to the cooked vegetables.

Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. Now add dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Thursday, July 28, 2011


( Potatoes, Brinjal

Carrots, Beans,

Drumstick, Chowchow

Avarakkai ) - 1 kg (Combined)

Coconut - 1

Thick curd – ½ litre,

Green chilies - 6,

Coconut oil – ½ cup.

Curry leaves - 2 twigs,

Salt - 1 ½ Tee Spoon

Chop Potatoes, Brinjal Carrots, Beans, Drumstick, Chowchow and Avarakkai into long pieces, add salt and steam in a pressure cooker. See it is not overcooked.

Grind grated coconut and green hot chilies. Add this to thick curd. Add the above cooked vegetables, mix well and heat it for some time. When cooked, add curry leaves and coconut oil.

Tomato Soup

Ripe Tomatoes – 700 grams chopped

Ginger - 2 " piece

Coriander leaves – 2-3

Curry leaves 3-4

Cumin seeds 1 Tee Spoon

Pepper powder - 1/4 Tee Spoon

Chili Powder - 1/4 Tee Spoon

Lemon juice - 2 Tee Spoon

Water - 1/2 cup

Cream 1/2 cup

Milk - 1 cup

Sugar - 1/4 Tee Spoon

Salt to taste

Take the chopped tomatoes, curry leaves, ginger, salt and water and boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover and increase the heat and simmer more rapidly for another 15 minutes.

Add the cream, milk, cumin seed, black pepper, red chili powder, salt, sugar and the lemon juice. Stir together well and reheat gently without boiling. Hot Tomato soup is ready, garnish with freshly chopped coriander


Tuvar dal - 1 cup

Radish - 1

Coconut grated - 1 cup

Tamarind pulp 1 Table Spoon

Coriander chopped 2 Table Spoon

Masala/Sambar powder 2 Table Spoon

Red Chili powder 2 Tee Spoon

Sugar 1 Tee Spoon

Oil 2 Table Spoon

Mustard Seeds 1Tee Spoon

Turmeric Powder 1/4 Tee Spoon

Asafoetida a pinch

Curry Leaves 1 stalk

Red Chilies dried 1-2

Salt to taste

Cook the dal till soft. Mash it and then set aside. Grind together the coconut, tamarind pulp, half the coriander leaves, salt, sugar, chili and Masala powder (Sambhar Powder) to a paste.

Heat two Table Spoon of oil in a pan add mustard seeds, turmeric, asafoetida, red chilies and curry leaves and then Sauté. Add the radish rings and sauté till golden color. Add the grinded paste and fry for 2- 3 minutes.

Add the mashed dal and 2 cups of water. Allow to simmer for 5-10 minutes. If the prepared RASAM seems too thick you can add more water depending on person to person. Add the remaining chopped coriander.

Wednesday, July 27, 2011

Fish Cutlet

Canned Tuna Fish – 2 cans

Potato – 2 Medium

Onions – 1 big

Green Chilies – 2 or 3

Ginger – 2 Table Spoon

Garlic – 3 to 4 cloves

Curry Leaves – A few

Turmeric Powder – 1/4 Tea Spoon

Red Chili Powder – 1 Tea Spoon

Coriander Powder – 1 Tea Spoon

Garam Masala Powder – 1/2 Tea Spoon

Black Pepper Powder – 1/2 Tea Spoon

Fish Masala Powder – 1 Table Spoon

Oil – 2 Table Spoon

Salt – to taste

Egg – 1

Bread Crumbs – 1/2 cup approx

Cooking Oil for frying – As needed

Boil the potato along with salt and cook well. Allow it to cool and then remove the skin. Mash it thoroughly until there are no chunks. Heat oil in a pan and sauté onions until translucent. Add green chilies, ginger, garlic and curry leaves and sauté for a few more minutes. To this add red chili powder, turmeric powder, coriander powder, Fish Masala powder (optional), pepper powder, fennel seeds powder (optional) and Garam masala powder. Sauté for 2 minutes.

Drain the water or oil from the tuna and add it to the pan along with salt to taste. Mix everything well and sauté the tuna for around 10 minutes. Allow it to cool.

In a large bowl, combine the cooked fish and mashed potatoes using your hands. Do a taste test and add more salt if needed. Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape. Place it on a plate or tray.

Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside. Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs. Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.

Place the cutlets slowly in the pan and fry each side on medium heat for 2-3 minutes until golden brown. Drain onto tissue papper.

Tuesday, July 26, 2011

Vegetable Rava Upma

Rava – 1Cup
Carrot - 1
Beans - 1/4 cup
Capsicum – 1
Onion – 1
Ginger - 1 inch
Green Chilies - 4
Lemon - 1
Oil - 6 Table Spoon
Mustard Seeds - 1/2 Tea Spoon
Red Chilies - 4
Curry Leaves - 10-12 
asafetida - 1/4 Tea Spoon
Salt to Taste

Roast the rava in a pan without the color changing, remove and cool.
Wash, peel and cut the vegetables to equal size. Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve. Heat oil,add  mustard seeds, red chillies and curry leaves. Add the green chillies and stir. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and cook for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
Pour 4 cups water and bring to boil. When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming. Cook for a few more minutes stirring all the while.
Remove, drizzle lemon juice and serve hot.

Chilli Paneer

Paneer - ¼ kg
2 tsp Salt  - 2 tsp
Egg - 1 
Corn Flour  - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Onions - 2 cups
Green Chillies - 2 tbsp Sliced
Soya Sauce - 1 tbsp
Vinegar - 2 tbsp
Oil for frying
Little Water

Cut the Paneer into cubes.

Mix the Paneer cubes, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the Paneer pieces with the mixture.

Heat oil in a pan and fry the Paneer pieces coated with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. To this add the green chillies, salt, soya sauce, vinegar and the fried Paneer cubes. Mix well, and garnish the chilli Paneer with finely cut spring onions and coriander.

Chilli Chicken

Boneless Chicken - ½ kg
Soya sauce - 2 tbsp
Egg - 1
Corn Flour - 2 tbsp
Green Chilies (finely chopped) - 5-6
Spring Onions - 2 tsp
Garlic Paste - 1 tsp
Oil - 3 tbsp
Pepper Powder - 1/2 tsp
Sugar - 1 tsp
Water - 2 cups
Salt to Taste

Take 1tbsp Soya sauce, 1tbsp corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 10-15 minutes.

Heat oil and deep fry the chicken pieces till golden brown.  Now in a separate pan heat 1 tbsp oil and add garlic paste and green chilies and sauté for few seconds. To this add 2 cups of water. To this add sugar, pepper powder, salt and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantly to avoid lumps. Cook for 2-3 minutes.

Serve chilly chicken hot garnished with chopped spring onion.

Friday, July 8, 2011

Chicken Cutlet

Ground chicken - ½ kg
Onions - 2
Potatoes - 3
Green chilies - 5
Ginger - 1
Garlic - 2 cloves
Mustard seeds - 1 tsp
Coriander leaves
Curry leaves
Turmeric powder - ½ tsp
Black pepper - ½ tsp
Bread crumbs - 2 cups
Egg- 1(beaten)
Vegetable Oil for frying

Wash and drain the chicken. Mix it well with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water. Cook well, until the water is absorbed. Boil potatoes with a pinch of turmeric and mash.
Now, Heat oil in a pan. Splutter mustard seeds and sauté onions, until light brown. Add curry leaves, coriander leaves, green chilies, ginger and garlic.
Add the mashed potatoes and the cooked chicken. Keep it on low flame, until the entire water is absorbed. Allow the mixture to cool thoroughly.
Take a handful of this mixture and make balls. Dip it in the beaten egg and then roll in the breadcrumbs. Flatten it out slowly into thick patties. Fry it in oil, till both the sides turn golden brown.

Pepper Beef

Beef - ½ Kilo
Onion - 2(finely chopped)
Ginger-Garlic paste - 1 tbsp
Tomato - 1(finely chopped)
Oil – 1 Table Spoon
Peppercorn - 2 tbsp
Curry leaves - 2 tbsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Cinnamon stick - ½ inch
Garlic - 2 clove
Green Cardamom - 2 

        Wash and strain diced beef. Grind 1 tablespoon peppercorn into fine pepper and the remaining coarsely. Crush cinnamon, clove and cardamom coarsely (garam masala).
        Heat oil in the pressure cooker, add coarsely crushed garam masala, saute for a minute. Add ginger-garlic paste and onions and sauté for 3-4 minutes.
        Add the rest of the ingredients, close lid and cook on medium heat until 5 whistles. Then reduce the heat to low, and cook for 20 minutes.

Semiya Payasam

Vermicelli - ½ Cup
Water - ½ Cup
Milk -1½ Cup
Sugar - 1 Cup
Ghee - 3 Table Spoon
Cardamom - 3 Pods
Cashew Nuts

Heat the 2 table spoon of ghee and fry vermicelli well. Add water and cook the vermicelli. Add sugar and stir well. To this add milk, fried cashews, raisins and cardamom powder and remove from fire.

Delicious Semiya Payasam is Ready to Be served

Fried Rice

Rice - 2 Cups
Oil - 3 Table Spoon
Beans - 100 Grams
Carrot - 2(Finely Chopped)
Cabbage - 100 Grams
Onion - 1(Sliced)
Spring Onion - 2(Finely Chopped)
Green Chilies - 2-3 Cut Length Wise
Ginger - 1(Finely Chopped)
Garlic - 1 Clove (Finely Chopped)
Soya sauce - 2 Table Spoon
Salt & Pepper

        Wash and soak the rice in enough water for 10-15 minutes and drain. Then boil water, add rice and little salt. Cook this (uncovered) on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add some cold water and drain again using a large sieve and set aside. Heat oil in a large pan and stir fry all the chopped vegetables. Cook this for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste.

         Now add the cooked rice and mix well. Now mix the soya sauce to it. Cook the fried rice for 2-3 minutes and serve hot.

Caramel Pudding

Milk - 1 Liter
Eggs - 7
Sugar - 1 Cup
Nutmeg Powder - ½ Table spoon
Vanilla Essence- 1 Tee Spoon

         First heat ½ cup of sugar with 1 tsp of water in a pan till it melts and turns golden brown. Pour this caramelized sugar into the pudding bowl and swirl to coat the sides of the mould. Keep aside to cool. Mix the eggs and remaining sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.

        Now pour the above mixture into the bowl you are using, to fill them ¾ of it.

        Place the bowl in the pressure cooker over an overturned flat-bottomed metal bowl. Pour water very carefully into the pressure cooker till it is just above the bottom of the bowl.Cook for half an hour and then check if mixture is solid.

        When cooked, cool the pudding and then chill in the refrigerator for an hour or two. To serve, place a plate over the bowl, hold firmly in place and turn over gently. The pudding will turn over onto the plate, caramel side up. Pour some of the remaining caramel (if any) over the pudding and serve.