Tuesday, March 31, 2009

Neer more (Buttermilk)

I should say this is an 'Elixir of life' during summer. i have seen in village sides of Tamilnadu serve this as a 'welcome drink' to the guests. It can be consumed by diluting yogurt with water and adding a pinch of salt or by adding certain ingredients to make it tastier.
here we go,
Corriander leaves
Curry leaves
A piece of ginger
A pinch of hing
A small piece of green chilli
Salt to taste(Kal uppu is best for this)
1) Squeeze corriander leaves, curry leaves. ginger, green chilli's, little salt by using motor & pestle, or by hands if comfortable and extract the juice.
2) Beat the yogurt with a pinch of hing, required amount of salt and dilute it.
3) Add the extracted juice (can also add the crushed mixture,however, most of them do not like the leaves on mouth while drinking) to the diluted yogurt.

Broccoli, mixed vegetable gravy

Very simple, easy and rich dish with cashews and fresh cream. Note, i have not used garlic, and other masalas. I usually avoid garlic to the most though its has too many good values. The reason mainly hides behind my devotion to Srivaishnavam, and little bit from my orthodox family. Its gives more taste when using garlic and other dry masala ingredients(cinnamon stick, bay leaves, star anise, poppy seeds etc.,)

100gms broccoli florets
1 cup mixed vegetables ( mashed potato, carrots cut into cubes, peas, corn)
3 slit green chillies
3 onions
1 inch sized ginger
1 unripen tomato
3 cloves
Half handful cashewnuts
1 tbspn curd
1 tbspn garam masala
1 tbspn red chilli powder
1 tbspn dhania powder
Coriander leaves
Fresh cream for garnishing
Salt for taste

How to make:

To grind:
Onions, green chillies, ginger, tomato, cashews to a smooth paste.

1) Boil all mentioned vegetables with li'll turmeric and a pinch of salt.
2) Heat oil in a pan and saute the onions.
3) Add the ground paste to the onions and garam masala, chilli powder, coriander powder.
4) Add boiled vegetables and mashed potato to it.
5) Add required salt, curd and let it cook for few minutes.
6) After it becomes a thick gravy remove from the flame and garnish with chopped coriander leaves and fresh cream.

Aloo Paratha

To make paratha:
2cups wheat flour

To make stuffing:
4medium sized potatoes
2green chillies(chopped finely)
1spn cumin seeds
1tspn red chilli powder
1tspn cumin powder
1/2 lemon
2tbspn oil
A pinch of turmeric
Salt for taste

To make stuffing:
1) Boil the potatoes and mash it well.
2) Heat oil in a pan and add the chopped greenschillies, cumin seeds.
3) When its done add the potatoes and to it add turmeric powder, red chilli powder, cumin powder, salt and mix them well.
4) After removing from flame, add lemon juice and mix well.

To make parathas:
1) Knead the wheat flour with required quantity of water and salt and keep aside for 1/2hr.
2) After the dough become soft, make equal proportions of dough, roll and spread to the size of our palm.
3) Introduce the stuffing to the spread dough and close it all sides.
4) Again spread evenly the stuffed dough.
5) Heat the tawa and toast the parathas using li'll oil.


Monday, March 30, 2009


Idly, a wonderful South Indian breakfast menu. I was not successful in getting soft, fluffy idlis when grinding in mixer, though implementing various proportions everytime. Then finally succeeded in getting soft idlis using the ratio 3:3/4

3 cups idly rice.
3/4 cups of urad dal.
2 tbsp venthayam.

How to make:
1)Soak idly rice for 4 hrs and urad dal for 2 hours with venthayam.
2)Grind venthayam and urad dal together softly and then grind rice separately.
3)Mix both batter together and add salt and mix well with clean hands (this helps in fermentation of the batter, which results in spongy idlis).
4)Leave the batter outside at room temp.
5)'Idly thattu' is used to steam idlis.

Lime Fizz


1 cup green lime juice
1 cup no sugar added soda
1tbsp raw sugar
A pinch of salt
5 ice cubes

How to make:

1) Take lime juice, raw sugar, ice cubes and a pinch of salt and blend well.

2) When serving add soda and serve cold.

Inji Rasam / Ginger Soup

Ginger is a wonderful rhizome which has numerous medicinal value. In our day to day life we should take atleast a little quantity of ginger in any form. I use ginger in various menus like salads, soups, gravies, rice varities and in drinks.Here i am posting one such favourite recipe of mine.Its a 'rasam' or can be called 'soup'.

tamarind - a small lemon size
tomato - 1 small
ginger - 5 inch size, chopped lengthwise
rasam powder - 1 tbsp
redchillies - 3 nos.
mustard seeds - 1tspn
hing - a pinch
turmeric powder - a pinch
salt - for taste
oil - 1 tbsp
corrider leaves - a small bunch

How to make:
1) Soak the tamarind and extract the pulp, say about a full cup.
2) Chop the ginger, tomato.
3) Boil the tamarind pulp till it leaves the raw smell.
4) Add a pind of turmeric powder, rasam powder and tomatoes.
5) After the tomatoes become tender, add the chopped ginger (retain a little portion) and bring to boil.
6) Add hing, salt and chopped coriander leaves to the rasam.
7) Fry mustard, red chillies and then saute the retained portion of ginger in the oil.
8) Hot ginger rasam is ready.

This rasam is a very good appetite and can be consumed once a week. It not only increases appetite but also gives a rejuvenation and keeps us active. Try out!

Friday, March 27, 2009

Poori kizhangu

For making poori:
Knead wheat flour, a pinch of salt, water (as required) together and keep it aside for some time to become soften. Then, roll over to make about 5-7 diameter and deep fry in oil.

For making sidedish:
4-5 medium sized potatoes (boiled and peeled)
2 tbsp oil
1 tsp mustard seeds
2 sprigs curry leaves
2 tsp urad dal
1 tsp chana dal
4 green chillies, slit or finely chopped
1" knob of fresh ginger, finely chopped
2 medium onions, peeled and finely sliced
1/2 tsp turmeric powder
1 1/2 cups water
1 tsp salt
Fresh coriander, chopped
How to make:
1) Dice half the potatoes and roughly mash the other half. Keep aside.
2) Heat the oil in a heavy bottomed wok.
3) Splutter the mustard seeds and curry leaves.
4) Put in the lentils (urad and chana dal) and fry till golden, then add slivered ginger and green chillies - saute for 30 seconds.
5) Next, put in the sliced onions, a pinch of salt and saute the onions of medium flame till they are soft.
6) Add the mashed and diced potatoes.
7) 1/2 tsp turmeric powder and blend well with spices for about a minute.
8) Pour 1 1/2 cups water and leave it to cook.
9) Add salt to taste.
10) Garnish with fresh coriander leaves.

Thursday, March 26, 2009

Cabbage kariamuthu (or) thoran (or) poriyal

Cabbage : 1/2 kg finely chopped
Green peas(frozen or fresh) : Handful
Coconut shreds : 2 tbsp
Urad dal: 1 tspn
Mustard seeds : 1 tspn
Red chillies : 2 big
Turmeric powder: 1 pinch
Salt : to taste
How to make:
1) Cabbage is chopped finely and washed.
2) Heat oil and splutter mustard, and fry urad dal and chillies.
3) Add cabbage, turmeric powder, salt. Close and cook for 2 mins till it become soft.
4)Add peas and shredded coconut to this cooked cabbage.
Other Alternatives:
1) Soaked channa dal can be added when cooking cabbage, which gives more taste.
2) Cluster beans and Cabbage duo will also be yummy.

Kathirikai kara Kuzhambu

1. 10 small sized round brinjals
2. 1/2 onion chopped into small pieces
3. 1/2 cup tamarind pulp
4. seasonings, curry leaves, mustard, ural dal, methi seeds, asfoetida a pinch
5. 1/2 tsp turmeric powder
6. salt to taste
7. 2 tsp oil

Ground Mixture:
1. 3/4 red onion or about 15 small onions
2. 2tbsp coconut shredds
3. 2 tbsp corriander seeds
4. 1/2 tbsp cumin seeds
5. 4 red chillies
6. 1/2 tsp pepper

dry roast 2-5 set aside and saute the onions in a little bit of oil and make a smooth paste.

How to make:
1. In a pan heat the oil add the seasonings, adding the mustard last and when the mustard starts to splutter
2. Add the onions and saute a little bit
3. Add the cut brinjals and fry them till the skin starts to turn brown. An another name for this dish is Ennai Kathrikkai so the amount of oil added depends on taste.
4. Add the turmeric powder
5. Add the ground mixture and tamarind juice, close the lid and cook in medium heat till the brinjals are fully cooked.
6. Add the salt, mix well and turn the heat off in 2-3 minutes.

Tuesday, March 24, 2009

Aval Upma (Poha)


Poha (Aval) - 750 gms
Urad dal- 1 tsp
Mustard seeds - 1tsp
Chana dal - 2 tsp
Onion - 1
Frozen peas- hand full
Jeera - 1 tsp
Green chillies - 2
Salt to taste
Coriander leaves
Curry leaves
Lemon juice - 1tsp
Turmeric powder - 2 tsp

How to Make:
1) Soak the poha for about 3 minutes and wash it well in cold water and strain it .
2) And let it dry in the strainer for about 15 minutes.Heat some oil in a pan and add mustard seeds, jeera, urad, channa dal, and green chillies.
3)Then add the onions and fry them till they become golden brown.
4)Then add the poha and add little oil, and add the turmeric powder, and salt.
5)Add the curry leaves, and mix them well.
6)Finally add the lemon juice and coriander leaves.
7)Serve them hot with chutnies.

Generally more oil is needed for Poha upma

Friday, March 20, 2009

Masal Vadai

Super South Indian snack which would be awesome to have at the time of rainy season and watching cricket. Very easy to make and consumes less time for the preparation.


Kadalai Paruppu - 1 small cup
Thuvar dal - 1 tablespoon
Onions - 1 big sized
Fennel seeds(saunf) - 1 tea spoon
Red Chillies - 4nos
Green chillies - Finely chopped
Salt - to taste
Hing - A pinch
Curry Leaves - small bunch
Oil - for deep frying

To Grind:

Soak the two dals for about 45mins and grind coresly with red chillies, fennel seeds, curry leaves.

How to make:
1) To the ground mixture, add finely chopped green chillies and onion (if desired you may also add finely chopped ginger and garlic or paste them and add to this mixture)
2) Add hing powder, salt and mix well.
3) Avoid water and see to that the mixture is not too loose.
4) Heat oil in a pan and make patties of the mixture and deep fry them.
5) Remove from oil when its golden brown.

Other Alternatives:
Same procedure for making cabbage vadai,keerai vadai, carrot, beetroot vadai etc.

Serving suggestions: Accompaniments may be tomato ketchup, pudina chutney or any spicy,tangy dips.

Thursday, March 19, 2009

More Kuzhambu

More kuzhambu is my all time favourite. But not too keralite style by using too much of coconut and coconut oil, i like the way one of my friend does.So i made a fusion of both styles and presenting here with slight changes.


Winter Melon - 1/2 kg (Cut into medium sized cubes)
Thuvar dal - 1 teaspoon
Coconut shredds - 25gms
Beaten thick curd - 1 Cup
Red chillies - 4 nos.
Venthayam - 1/2 teaspoon
Mustard - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Coconut oil - 2tbsp
Salt - to taste
curry leaves - handful

To grind:

Coconut scrappings
Jeeragam (cumin seeds)
Thuvar Dal (Soak for 10 mins before grinding)

Grind all the above ingredients to a fine paste.The soaked thuvar dal will give a consistency to the paste.

How to make:

1)Cut and boil the vegetable with a pinch of turmeric powder and salt. Preferrably, Bangalore kathirikai, Poosanikai, raw mango, Parangikai or any dried vathal (sundakai, manga vathal)will do for this kuzhambu.
2)Once the vegetable comes to boil and soften, heat oil in another pan and temper mustard, venthayam and dried red chillies.
3)Add the boiled vegetable and the ground paste to it.Once it comes to boil, add the beaten curd to the mixture.
4)Add a pinch of turmeric and salt to taste.Avoid over heating as the curd will become watery and tasteless.
5)Add curry leaves and pour one tablespoon of coconut oil to it which gives a nice aroma.

Serving Suggestion: Goes well with rice.

Pad Thai

We had been invited for dinner by my husband's friend when we went to Bangkok for vacation. It was a nice place to tour out, however, very difficult for vege's. I happened to taste this (Pad Thai) with little twist to suit vegetarians. Here goes,


12 oz dried flat rice noodles
5-6 squares deep-fried tofu,cut into small piece
1-2 fresh green chillies
1 cup bean sprouts
¼ cup ground peanuts (unsalted)
3 spring onions, finely sliced
1 cup fresh coriander, roughly chopped
3 Tbsp oil

4 Tbsp light soy sauce
2 Tbsp lime juice1 Tbsp.
sugar ½ Tbsp.
tamarind paste mixed with ½ cup water
3 Tbsp tomato ketchup

How to make:

Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold waterDrain and toss with 1 Tbsp. oil to keep from sticking Mix all sauce ingredients together in a cup. Set aside. Place remaining oil in pan. Over medium-high heat chilliesAdd tofu and stir fry (1 minute). Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes). Taste for saltiness. If not salty enough, add up to 2 Tbsp soy sauce. Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness). To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander.

Hot chapathis with Baby potato curry

Baby potatoes are easy to cook and can be used as a whole in any menu. Its used either fried, boiled or grilled in any recipes. I tried a curry, an accompaniment for chapathis which is very simple and easy to make and it took 15mins to complete the procedure.

Here i go with the recipe;

Baby Potatoes -1/2kg
Tomato - 1 (big size)
Garlic - 2 pods
Ginger - 2 inches sized
Cashews - 25gms
Bayleaf - a small piece
Redchilli Powder - 1 table spoon
Garam masala - 1 tablespoon
Oil - 3 tablespoons

Pls note that i did not use onions as i had no stock.

How to make:

1) Pressure cook the potatoes and peel off the skin.
2) Heat oil in a pan and shallow fry the potatoes. (Remove excess oil using paper towel)
3) Grind tomatoes, ginger, garlic and cashews to a thick paste.
4) Retain 1 tablespoon oil in the same pan and saute the bay leaf.
5) Add the ground paste to oil and saute it well till raw smell is gone.
6) After getting a gravy consistency, add the fried potatoes.
7) Add garam masala, chilli powder and salt to it and leave it to cook for 5mins.
8) After it become a semisolid consistency, remove it from flame and serve.

Serving Suggestion: goes with rotis, chapathis and rice.

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