Monday, June 21, 2010


My MIL brought a bag of barley from India this time. So I started using it in many different forms. Usually I substitute it for rice or else use in soups. This time I want to try it for PESARATTU. Here too substitute barley instead of rice, which I thought to reduce carbo contents and make it a bit healthy.


Moong Dal - 2 cups
Barley - 1 cup
Green Chilles - 2
Peppercorns - 1 tsp (optional)
Ginger - 1/2 inch
Cilantro & Mint Leaves - 3 tbsp


1. Soak dal and barley separately for 5 hrs (best over night)

2. Grind the soaked dal and barley along with green chillies, ginger and salt as a bit coarse batter as like of adai batter

3. Add chopped cilantro and mint leaves and crushed peppercorns to this batter

4. Heat a dosa pan and start making pesarattu.

5. Serve hot with coconut chutney


- Can also use sprouted moong dal

Sunday, June 20, 2010

Healthy Spinach and Flax seed Dosa

Now a days I started using some healthy ingredients in usual cooking. When our doctor recommended us to take the flax seed oil, at first I dont have any clue about it. But after knowing the benefits about these seeds, I got the powder and started taking it in my daily basics in some way or other. And one of such thing is this dosa. It really yummy as a usual dosa but with some healthy stuffs.

Benefits of Flax Seed:

Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid (ALA) is a type of plant-derived omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.


Dosa Batter - 1 1/2 cup
Spinach - 1 cup (chopped)
Onion - 1/2 Medium
Flax Seed - 1 tbsp
Oil - to spray
Salt - If required


1. Mix all the ingredients method above except oil

2. Heat the dosa pan, Pour a ladle full of batter and and spread in a circular motion. Drizzle oil all over the surface.

3. Flip if its done in one side and wait for a min once its done on the next side fold it and serve hot with a chutney


- This dosa goes well with either Kara Chutney / Coconut Chutney


For a long time I was thinking of making egg puffs, which usually reminds me my happy days ( i mean my college days). Most of the treats were end up with a puff and we loved that too. Hot, spicy puff with a tea and chit chat with friends in canteen... those are really a golden days.

When we purchased the pastry sheets, as usual he started kidding on me... and I was worried will it turns a disaster. But in surprise it came out well and we enjoyed it.


Eggs - 3 boil, 1 whisk
Pastry Sheet - 1
Onion - 1 mediam
Garlic - 3 cloves
Gram Masala - 1 tsp
Turmeric - 1/2 tsp
Vegetables (peas, carrot) - optional
Oil - 1 tsp


1. Thaw the pastry sheets in room temperature for 30-40 mins

2. Preheat the oven for 375F

3. Cut the onion in length wise, crash the garlic and cubed the carrots

4. Boil the eggs, remove the shells and cut into halve

5. Heat oil in a pan, add garlic and onions, fry till translucent then add the turmeric and gram masala and veggies (if desire) saute till raw smell goes

6. Meanwhile cut the thawed sheets into 6 squares

7. Place a spoonful of masala and halve egg in each square and fold it. Seal the edges with little water or use a fork to seal it.

8. Beat a egg and just brush the top of the puffs with it.

8. Bake for about 20-30 mins according to the oven temperature. Serve hot with ketchup and enjoy the puff


- For egg wash you can use either a brush. If you don't have it, just take a paper towel dip in the egg and apply in the puff just as a brush

- instead egg can make potato masala for veggie lovers. Even can use ur left over veggies

Wednesday, January 20, 2010


Egg – 3-4 nos
B.Onion – 1
Carrot -1
Rice – 1 cup
Masala to Grind:
Ginger Garlic Paste – 2 tsp
Green Chili – 4
Cinnamon powder – 1/4 tsp
Cloves – 4 nos
Poppy Seeds – 1/4 tsp
Coconut – 2 tsp
Cook Rice and allow it to cool.
Grind the masalas. Cut the onion, grate Carrot and beat egg.
In a pan pour oil, add onion and fry till translucent.
Add ground masala, turmeric & Salt and fry till the raw smell goes away.
Add blended eggs and fry for 10 more min. Mix well and let cooked egg break into small pieces.
Add carrot and let it also cook for 5 min.
Add rice and mix it. If required add some more egg.


Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp ( or can use fenugreek powder at the end)
Red Chili – 5
Green Chili -5
Curry Leaves – 1 strand
Big Onion – 3 ( Medium, Chopped )
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 ( Medium, Chopped )
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt -to taste
coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and keep it marinated for 30 min.
Extract tamarind juice to thick 1 cup.
In a pan add Oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min.
Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves.
Add the Tomato and cook till mushy.
Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min.
Add tamarind and allow it to boil for 3 min. Add fish at the end and leave for 3 min.
Add coriander leaves and switch off.
Note: I normally add the fish before adding tamarind juice coz i like the fish to be cooked well in tamarind.
You can also add raw mango to give better taste.


Horse gram/ Kollu – 1/2 cup
Turmeric – 1/2 tsp
Tomato – 1
Oil – 1/2 tsp
Curry Leaves – 1 strand
Salt – to taste
To fry:
Oil – 1 tsp
Coriander – 2 tsp
Red Chili – 2
Cumin – 1/2 tsp
Big Onion – 1/2 ( Chopped )
Garlic – 4 nos
Pepper – 4 nos
Pressure cook Horse gram/ Kollu, Turmeric, Tomato and oil – 1/2 tsp with 2 cups of water for 2 whistles. Keep it in low flame for another 5 min. When it cools down, release the pressure and filter the water. Use the water while grinding the Chutney and remaining can be used to prepare rasam.
Dry the items listed under “To fry” section for 3 min in the same order. The onion should have the raw smell little.
Grind all the pressure cooked kollu and the fried items with salt and curry leaves to fine thick paste. Dont add too much of water.


Ingredients :
Dosa batter - 2 cups
Egg – 2 nos
Beat the egg well and mix it with the Dosa batter.
Pour it into the Non-Stick Paniyaram Pan.
Wait for 1 1/2 min and using the small stick turn it upside down.
Allow it to cook for 2 min and take out.


Ingredients :
Idili Rice – 1 cup
Raw Rice – 1 cup
Asafoetida – 1 pinch
Dry Red Chili – 4 nos.
Salt – required
Tomato – 3 nos.
Big Onion – 1/2
Soak Idilli Rice, Raw Rice for 2 hrs. Also soak Red Chili in water for 30 min. Clean them after 2 hrs.
Grind Idilli Rice, Raw Rice, Asafoetida , Red Chili , Salt with little water. While grinding in the middle add tomatoes.
Make it little more consistent than ordinary dosa batter.
In a pan pour some oil , add mustard , Split urad dhal , big onion and curry leaves and fry till onion becomes golden brown.
Add this to the above ground mixture.
Pour this in dosa pan like thin dosa.


B.onion – 1/2 cup
Coconut – 1/4 cup
Green Chili – 6
Tomato -2
Roasted Channa dhal(Pottu Kadalai) – 1 tbsp
Coriander Leaves – 1/4 cup
Salt – required
Oil – 3tbsp
Curry Leaves – 1 strand
Cinnamon Stick -1
Procedure :
In a pan add oil and fry onion, green chili, coconut, tomatoes, roasted channa dhal and Coriander leaves.
When it cools down add salt & grind this to a fine paste.
In another pan add oil, cinnamon Stick, Curry Leaves and fry for 30 sec, add the ground mix.
Allow this to boil for 5 min.


Small Brinjal – 10 nos
Tomato- 4 (Grind to Fine paste)
Tamarind – small lemon size
Sesame Oil – 6 tsp
Coriander Leaves – 1 tbsp
Whole Pepper – 1 tsp
Mustard – 1/2 tsp
Curry Leaves – 1 strand
To Fry:
Big Onion – 1 (Chopped)
Tomato- 1 (Chopped)
Ginger & garlic paste – 1 tsp
Dhania powder – 1/2 tsp
Chilly powder – 1/2 tsp
Jeera powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – to taste
Fry the items in Oil & grind to a smooth paste.
Slit the brinjal into 4 & stuff the masala paste inside the brinjals.
Soak tamarind in the water & extract the juice .
In a pan pour oil , add mustard , curry leaves, whole pepper. When the mustard splutters add the stuffed brinjals and the remaining masalas if any.
Fry till the oil leaves out from the brinjal.
Add the tomato paste & stir for 2 min & also add the tamarind juice, coriander leaves & required salt & chilly powder.
Allow it to cook till the raw smell from the tamarind leaves or the oil seperates depending on how you want.

Tuesday, January 19, 2010


Ladies Finger – 15-20 nos.
Sesame Oil – 3 tsp
Mustard – 1 tsp
Fenugreek Seed – 1 tsp
Red Chili – 1
Big Onion – 1/2 ( chopped )
Curry Leaves – 1 strand
Tomato – 1
Salt – as required
Turmeric – 1 tsp
Aachi Kulambu Milagai Powder/ Home made chicken masala powder – 1 tsp
Tamarind – 1 lemon Size
To Grind:
Coriander Seed – 3/4 tsp
Cumin – 1/2 tsp
Pepper – 3 nos
Red Chili – 2
Garlic – 2 cloves
Curry Leaves – 1 strand
Bing Onion – 1/4 ( Chopped )
Cut Ladies Finger into 1 inch pieces.
Soak tamarind in water for 30 min and extract the juice to 1 1/2 cups.
Fry the items in “To Grind” Section in oil and allow it to cool down. Grind them into Fine paste.
In a small pan, pour 1 tsp of oil and fry Ladies finger for 5-10 min, till you see slight golden brown color.
In a pan add Oil, mustard, fenugreek and wait till the mustard splutter, add red chili, curry leaves and chopped onion.
Fry till the onion is translucent, add tomato and fry for a minute.
Add the Ladies finger, Salt, ground paste, turmeric, Aachi kulambu milagai powder, water – 1 1/2 cup and allow it to boil for 10 min.
Add the tamarind juice and check for the salt. Allow it to boil for 10 min.


Pudalangai/ Snake Gourd – 1 lb
Pasi Paruppu/ Moong dhal – 1/2 cup
Ghee – 3 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Curry leaves – 1 strand
Milk – 1 cup
To Grind:
Urad dhal – 1 tbsp
Cumin – 1/2 tsp
Green Chili – 4
Coconut – 3 tbsp ( grated )
Oil -2 tsp
Cook Moong dhal with 2 cups of water in a vessel and keep it aside.
Chop Snake Gourd in to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker for 1 whistle.
Fry Urad dhal, Cumin in “To Grind” Section for 2 minutes and add the rest of the items in “To Grind” Section and fry for a minute . Grind this into fine paste.
After the Snake Gourd is cooked, add cooked Moong dhal and the ground paste.
In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix. Allow it to boil for 2 minutes.
Add milk and cook for 1 minute.


Cabbage – 1/2 ( Chopped into little bigger pieces length wise )
To Fry and Grind :
Big Onion – 1 1/2
Tomato – 1
Coriander Seeds – 1 tsp
Poppy Seeds – 1/4 tsp
Fennel Seeds – 1/2 tsp
Pepper – 1/4 tsp
Red Chili – 2
Garlic – 2
Home made Curry Masala Powder – 3 tsp
Chicken Masala- 1 tsp
Garam Masala – 1 tsp
Oil – 1 tsp
For Seasoning :
Oil -1 tsp
Green Chili – 2
Curry Leaves – 1 strand
Big Onion – 1/2 ( Finely Chopped )
Turmeric – 1/4 tsp
Salt – as required.
Take ingredients from “To Fry and Grind ” Section. In a pan pour oil, add coriander seeds , chopped onion and fry till onion is translucent.
Add the Poppy Seeds, Fennel Seeds, Pepper, Red Chili, Garlic and fry for few minutes.
Add the Home made Curry Masala Powder, Chicken Masala, Garam Masala and fry for 1 min. You would start smelling nice aroma.
Add the tomato and switch off the stove. Allow it to cool down and grind them into a fine paste.
Take ingredients from ” For Seasoning : ” Section. In a pan pour Oil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown.
Add Cabbage, turmeric and salt. Fry for a min.
Add the ground paste and allow it to cook for 10-15 min. Taste for salt and add if required.


Bay Leaves – 2 nos
Black Pepper – 1 tsp
Cardamon – 1 no
Chicken – 2 lbs
Cinnamon stick – 1 no
Cloves – 5 nos
Coconut – 2tsp
Coriander Seeds – 2.5 tbsp
Cumin Seeds – 1tsp
Curry Leaves – 2 strands
Garlic – 2 tsp
Ginger – 1tsp
Green Chilies – 3
Mace- Petal
B.Onion -1
Poppy Seeds – 3 tbsp
Roasted Channa Dhal(Pottu kadalai) – 2 tsp
Red chilies- 6
Aniseed – 1.5 tsp
Star Anise – 2 Petals
Tomatoes – 3
Fenugreek- 1/4 tsp
In a pan pour oil 1/2 tsp and fry cinnamon,cardamom,cloves,star anise,mace,Coriander seeds,cumin seeds,Aniseed ,fenugreek,black pepper ,poppy seeds,Roasted Channa Dhal ,coconut,curry leaves -10 and Red chillies till you smell the aroma. Then grind the fried items.
Grind Ginger, Garlic, 1/4 onion and 1 green chili into fine paste.
Cut chicken into small pieces. Add curd 1 tbsp , lemon juice 5 drops , turmeric powder, curry leaves, red chilli powder little and Salt. Keep this aside for 30 min.
Add oil into the pan and add bay leaves, chopped onions, green chillies, curry leaves.
Add the Ginger and Garlic Paste and fry till the raw smell leaves (for about 10 mins).
Add turmeric powder, tomatoes and Step 1 Ground Masala with NO WATER and cook till it leaves oil.
Add the marinated chicken. Cook till Chicken is cooked and add chopped coriander leaves.


Ingredients :
Chicken – 1/2 kg
Mint Leaves – 1 cup
Coriander Leaves – 1 and 1/2 cup
Green Chili – 2
Garam Masala – 1 tsp
Red Chili Powder – 1 tsp
Coriander Powder -1 tsp
Ginger Garlic Paste – 11/2 tsp
B.Onion – 1 Chopped
Oil – 4 tbsp
Salt – to taste
Clean Mint and Coriander Leaves. And grind them with Green Chili together and keep it ready.
In a pan add oil and then add Mustard. When it splutters add chopped B.Onion.
When the Onion becomes golden Brown, Add Ginger Garlic Paste and fry till the raw smell goes off.
Add the ground mix of Mint, Coriander Leaves and Green Chili and fry for 10 min.
Add Chicken , Garam Masala , Red Chili Powder, Coriander Powder and Salt.
Pour water till the chicken level and keep the lid close. Make sure the salt is good enough.
Open and stir it often. Take off When the Oil Separates and the gravy becomes thick.


Carrot – 2
Cauliflower – 1/2
Potatoes -2
Cinnamon Sticks -2
Cloves -6
Cardamom -8
Bay Leaves -3
Black Cumin – 1 1/2 tsp
Ginger Garlic Paste – 2tsp
Mint & Coriander Leaves – 1 cup
Green Chili – 5 nos
Biriyani Masala – 50g pckt ( Any ready made Biriyani Masala Packet)
Yogurt – 4tsp
Fried Onion – 1/2 cup
Basmathi Rice – 3 cups
Cashew nuts and other nuts – as desired
Oil – 4 tbsp
Saffron – a pinch ( Optional)
Step 1:
Cut the Vegetables and Green Chili into a little bigger pieces. Chop Coriander and Mint Leaves.
In a wide open non-stick pan, pour oil, Cinnamon Sticks, Cloves, Cardamom, Bay Leaves , Black Cumin, Ginger Garlic Paste and fry till the raw smell from Ginger Garlic paste is gone.
Add the Vegetables, Salt and fry for few minutes.
Add Mint & Coriander Leaves – 1/2 cup (keep another 1/2 cup for decoration), Green Chili , Biriyani Masala and fry for few minutes.
Add yogurt – 3 tsp and fry this till vegetables are 70 % cooked.
Step 2:
Soak rice in water for about 30 min to 1 hr.
In a Vessel pour some water ( twice the amount of rice measurement), allow it to boil.
While boiling add salt – 1tsp , cloves – 2 nos, shahi jeera- 1/2 tsp,Cardamom – 4 and add rice.
Keep the rice in stove for abt 3-5 min , till the rice is cooked 70 %. Dont boil rice more than 3-5 min as it would be cooked very fast.
Strain the water in Food Strainer and keep this rice ready.
Step 3:
Take an another heavy bottom vessel or non-stick vessel, add half the amount of cooked vegetable and add yogurt -1tsp and fry for 2 min.Add cashew nuts and other nuts as u prefer.
Add little salt and mix it. Make this as a bottom layer , Add Fried onion – 1/4 cup above this and add half the amount of the rice as the top layer.
Add the remaining vegetables, fried onion -1/4 cup, Mint & Coriander Leaves and remaining rice as the top layers respectively.
Pour some saffron color water on top at the end . cover the vessel with the lid.
Step 4:
Keep this vessel in an another vessel containing water in the medium flame for about 30-40 min.
Open the lid and mix it. Dont mix it too much as u would lose the texture of Biriyani rice.


Chicken – 2 lbs
Big Onions – 2
Garlic Garlic Paste – 2 tsp
Cloves 4 nos.
Cinnamon 1 piece
Cardamoms 4 nos.
Red chili Powder – 2 tsp
Cumin Powder – 1 tsp.
Saffron – little
Oil – 1/2 cup
Salt – required
Hot Water – 3 cups
Cut the chicken in to medium pieces. Marinate chicken with Chili powder – 1 tsp, Salt and lemon juice 1 tsp and keep aside for 30 min.
Chop the onions. Grind all the masala to a fine paste.Soak saffron in Lemon juice.
In a non-stick pan add oil, add onion and little salt. Fry till onion till it is golden brown.
Add the ground masala and fry till the oil separates in a medium flame.
Add the marinated chicken and mix well with the masala and add hot water and stir it.
Cook this in a slow flame until the chicken is cooked well and it forms a medium thick gravy.
Add the saffron and cook for 5 min.


Butter – 1/2 tsp
Raw Rice – 1/4 cup ( Small grains rice preferable )
Milk – 4 cups
Saffron – 1 pinch
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp
Almond – 1 tbsp
Pistachio – 1 tbsp
In a wide open heavy bottom pan, add butter and fry rice for about a min till it becomes golden brown.
Add the milk and allow it to boil. Stir often till it boils as it might burn the bottom.
After it starts boiling, allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the Kheer.
Add a tsp of sugar, saffron & grind them in mortar and make it to a fine powder.
Add sugar, cardamom powder and let it boil for 3 minutes.
Add powdered Saffron and mix well. It gives a nice peach color to the Rice Kheer.
Add the nuts to the kheer.


Flattened Rice/ Aval/ Poha – 1 cup
Raw rice – 2 cups
Curd – 1 cup
Salt – to taste
Soak raw rice for about 6 hrs in water and clean it. Also soak aval in curd with some water for 3 hrs.
Grind them all together and add salt. Allow it to ferment overnight.
Add water according to dosa consistency and pour on dosa tawa little thicker than regular dosa.


Toor dhal – 1/2 cup
Turmeric – 1/2 tsp
Oil – 3 tsp
Mustard – 1/2 tsp
Big Onion – 1/2 ( Medium Size )
Green Chili – 4
Curry Leaves – 1 strand
Tomato – 1
Tamarind – 1/4 lemon size
Sugar – 1 1/4 tsp
To Grind:
Red Chili – 6
Channa dhal – 1 tsp
Fenugreek – 1 tsp
Coriander Seed – 3 tsp
Poppy Seed – 1/2 tsp
Cumin Seed – 1/2 tsp
Raw Rice – 1 tsp
Coconut – 1 tbsp
In a small pan, add little oil, fry the Raw rice in “To Grind section ” for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the “To Grind ” for 2 minutes. Allow it to cool down. Grind all these together to a fine powder.
Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down.
Soak tamarind in 1/2 cup of water and extract the juice.
In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked.
Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3-5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom.
Add Ground powder – 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder.

Kongunadu Potato Kulambu

Potato – 10 ( baby potatoes )
Big Onion – 1 ( Medium, Chopped )
Oil – 2 tsp
Mustard – 1/2 tsp
Asefoetida – 1 shake
Green Chili – 2
Turmeric – 1/4 tsp
Salt – as required
Coriander Leaves – 4 stks
To Grind:
coconut – 4 tbsp
Red Chili – 3
Ginger – 1/2 inch
Garlic – 3 cloves
Cinnamon – 2 ( 1 inch stick )
Fennel Seeds – 1 tsp
Poppy Seed – 1 tsp
Coriander Powder – 3 tsp
Pressure Cook potato for 2 whistles and peel the skin. Mash them in to medium pieces.
Grind all the items given in ” To Grind Section ” to a fine paste.
In a pan add oil, mustard. When mustard crackles add Asefoetida and immediately add chopped onion, Green Chili. Fry till onion is translucent.
Add mashed potato and ground mixture. Pour 3 cups of water, salt and turmeric. Allow it to boil for 5 minutes till the raw smell leaves.
Add Chopped coriander leaves at the end.
(*) This goes good with Idili, dosa and Panneyaram.


Onion – 2 nos ( Medium and Finely chopped)
Green chili – 3
Ginger garlic paste – 1/2 tsp
Mixed vegetables – 1 cup ( Carrot , Beans, Chow Chow, Peas , Potato or anything of ur wish )
Curd – 2 tbsp ( beaten )
Milk – 1/4 cup
Coriander powder – 2 tsp
Salt – to taste
Bay leaf – 2
Black stone flower – 2
Cumin seed – 1/4 tsp
Fennel seeds – 1/4 tsp
Curry leaves – 8 nos
Coriander leaves – 2 tbsp ( Finely Chopped )
Oil – 3 tsp
Ghee – tsp
To Grind:
Cloves – 2
Cinnamon stick – 2 ( small )
Cardamom – 1
Cashew – 2 nos
Poppy seeds – 2tsp
Split roasted gram/pottukadalai – 2 tsp
Green chili – 1
Coconut – 5 tbsp ( grated )
Procedure :
Grind the “To Grind” Section in to fine paste.
Cut the vegetables into the same size or the desired size.
In a pan add oil and ghee, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds.
Add chopped onions, green chilies and fry till onion is translucent.
Add ginger garlic paste and fry till the raw smell leaves.
Add the vegetables, Coriander Powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.
Add Curd, ground paste , salt and allow it to boil for 3 min.
Add the milk , coriander leaves and take out from the stove.


2cups Barley
1cup Channadal
1/2cup Toor dal
1cup Yellow split moongdal
1/2cup Urad dal
4nos Dry red chillies
1tsp Fennel seeds

Soak the barley along with all dals for atleast 4 hours..grind the soaked dals and barley with dry red chillies & fennel seeds with enough water and salt with bit coarse paste...

Heat a nonstick pan...pour a ladle of this barley & paruppu adai batter, drizzle the oil and cook on both sides until the adai get well cooked..


Chicken – 1/2 kg
Oil – 4 tbsp
Bay Leaf – 1 no
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Green Chili – 3 nos ( Slit Length Wise )
Curry Leaves -1 Strand
Big Onion – 3 ( Medium , Finely Chopped )
Tomatoes – 3 ( Medium , Finely Chopped )
Ginger Garlic Paste – 1 1/2 tsp
Red chilli powder – 2 tsp
Coriander Powder / Dhania powder – 2 tsp
Garam Masala – 1/4 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 3 tsp
Salt – to taste
Coriander Leaves – 2 tbsp
Procedure :
Cut the Chicken into small pieces.
In a Non-Stick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves.
Add chopped Onion and fry till translucent.
Add ginger garlic paste and fry till the raw smell leaves.
Add chopped tomatoes and fry till mushy.
Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt.
Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame.
Fry till oil separates from the Chicken.
Garnish with Coriander Leaves.


Spinach – 1 bunch ( baby spinach or which ever you like , Chopped )
Big Onion – 1 ( Finely chopped )
Oil – 3 tsp
Mustard – 1/2 tsp
Split Black gram – 1/2 tsp
Channa dhal – 1/2 tsp
Cumin seeds – 1/2 tsp
Asafoetida/Hing – 1 pinch
Green Chili – 4 nos ( Split )
Curry Leaves – 1 strand
Red chili powder – 1 tsp
Coriander/dhania powder – 1 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Salt – to taste
Egg – 3 no
Beat the egg and keep it ready.
In a pan pour oil, mustard , cumin, Green chili, Curry leaves, Hing and fry.
Add chopped onion and fry till it turns golden brown.
Add chopped Spinach, Cumin Powder, Red Chili Powder, Turmeric, Coriander Powder and Salt.
Fry till the water is completely evaporated from spinach in medium flame.
Add the beaten egg, if required add little more salt.
Fry till egg is cooked well.



100 grams paneer
3 medium-sized tomatoes
2 medium-sized onions
A few cloves of garlic
Salt to taste
Sugar to taste
Mustard seeds
Garam masala to taste
3-4 teaspoons of milk
3-4 teaspoons of curd
Coriander to garnish


1) Peel the onions and garlic. Cut the tomatoes and onions into large pieces. Crush the tomatoes, onions, and garlic into a paste in mixer, without adding water. Keep aside.

2) Cut the paneer into small cubes.

3) Heat some oil in a kadhai and fry the paneer cubes till light brown. Take them out and keep aside.

4) Using the same oil, add mustard seeds and hing. Allow the mustard seeds to splutter.

5) Add the tomato-garlic-onion gravy and cook for some time, till the raw smell goes away.

6) Add salt, sugar, turmeric powder, and garam masala to taste. Mix well.

7) Add the fried paneer cubes and stir well.

8) Lastly, mix the curd and milk and add to the curry. Mix well and take off from gas.

9) Garnish with coriander leaves.


1) 1 cup besan
2) Salt to taste
3) Sugar to taste
4) Curd
5) Juice of 1 lemon
6) 2 teaspoons Eno fruit salt (plain)
7) Coriander leaves to garnish, chopped
8) A bit of oil
7) Green chillies, chopped, to garnish
8) Hing
9) Mustard seeds


1) Take the besan in a large bowl and add salt and sugar to taste. Add the curd and lemon juice. Add the Eno fruit salt and mix well to make a paste, a bit thicker in consistency than Bajji batter. The paste should taste slightly sour and sweet (pulippu and thidippu konjam thookal). If necessary, add more lemon juice and curd and sugar.

2) Whisk the paste with hands to make it slightly fluffy. Keep it aside for about 1/2 hour.

3) After 1/2 hour, grease a deep steel plate and pour this paste into it evenly. Steam in cooker for about 5 minutes without whistle.

4) Take out the plate. Heat some oil in a kadhai and add mustard seeds. Allow them to splutter. Add the chopped green chillies and fry a bit.

5) Pour this oil-mustard seeds-green chillies mixture on top of the steamed khaman and cut into square pieces.

6) Garnish with chopped coriander leaves before serving. Dry coconut (Kopra) can also be used for garnishing.


Ingredients: (for 2 people)

1) 250 g palak leaves
2) 100 g paneer
3) 2-3 medium-sized onions
4) 2-3 medium-sized tomatoes
5) A small piece of ginger
6) A few cloves of garlic
7) 2-3 green chillies
8) Oil
9) Salt to taste
10) Sugar to taste
11) Mustard seeds
12) A pinch of hing
13) A bit of turmeric powder
14) 1 tablespoon milk
15) 2 tablespoons curd
16) A bunch of coriander


1) Wash and cut palak leaves into small pieces. Boil the palak and keep aside.
2) Cut the paneer into small cubes. Heat a little oil and a kadhai and fry the paneer pieces. Keep aside.
3) Cut the tomatoes and green chillies into medium-sized pieces. Take the skin off the garlic and ginger and cut into pieces. Chop the coriander. In a mixer, first grind the ginger, green chillies and garlic to a coarse paste. Then add the chopped coriander (keeping aside a small part for garnishing), tomatoes and onions and grind to a fine paste. Keep aside.
4) Heat the left-over oil after frying the paneer and add some mustard seeds and a pinch of hing. Let the mustard splutter.
5) Add the ginger-garlic-tomato-onion-chilly-coriander paste and cook for a while till the raw smell goes away.
6) Add the boiled palak and mix well.
7) Add salt, sugar and turmeric to taste. Mix well.
8) Add the milk and curd and mix well.
9) Add the fried paneer cubes and mix well. Let it cook for some time and then take off heat.
10) Decorate with chopped coriander leaves.



Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Lima beans - 1 1/2 cups (I used frozen)
Chopped cilantro - 2 tbsp

To Grind:

Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp


1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.

2. In a pan, heat oil and add mustard and cumin seeds.

3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.

4. Add the beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.

5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.

6. Garnish with chopped cilantro and serve with roti/rice.



Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup

To garnish:

Cilantro leaves - 3 tbsp
Green chillies - 2, chopped.

1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.

2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.

3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.
4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.

5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.

6. Add the cream and cook for another 10-15 minutes.
7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.



1. Soak ½ cup chana dal & ½ cup toor dal in water for 2- 3 hours.

2. Grind the dals with 2-3 red chilies, 1 tsp cumin seeds, and salt without adding water.

3. Grind to a coarse paste and not to a thick paste.

4. To the ground paste add ½ big onion finely chopped and mix with the paste. Make lemon size balls with your hands.

5. Arrange the balls on idly moulds and steam cook for 9- 10 minutes until the ball gets cooked.



1. Grind the mixture: ½ cup coconut, 1tsp cumin seeds and 4 green chilies

2. Heat the pan with oil; add 1 cup of finely chopped potato, ½ tsp turmeric and cover cook for 5 minutes until the potato gets cooked.

3. Add little water while cooking.

4. Once the potato is cooked, add the ground paste and 1 – 1 ½ cup of sour thick buttermilk to this vegetable.

5. Add salt and cook for another four to five minutes. Once it is cooked turn off the heat.

6. In another pan, heat a tsp of coconut oil, mustard seeds, red chilies, ¼ tsp fenugreek seeds, curry leaves and sauté them.

7. Once the mustard starts to splutter add this to the curry and keep it covered to absorb the flavor.

8. Serve with rice and pappadam


1. Heat the pan with oil; add mustard, urad dal, chana dal, few broken red chilies, and curry leaves.

2. Add half cup of water, salt, and allow it to boil. Add 1 cup of rice flour and make to a thick paste.

3. Turn off the heat and allow it to cool.

4. Make them into mini balls (if it is dry, add some warm water to it to make balls) with help of your hand, and steam cook the spicy modakam’s.


How to prepare

1. Combine 2tsp of grated pearl onion, 1tsp of coriander powder, 2tsp of red chili powder, ½ tsp of black pepper powder, 1 tsp of grated garlic and ginger, ¼ tsp turmeric, and tsp oil to form a paste.

2. Smear paste over fish fillets to cover completely. Refrigerate, covered, for 1 hour.

How to bake

1. Once it is ready to be cooked, add 1tsp of oil and arrange fish fillets side-by-side into an oven-safe dish.

2. Preheat oven to 350°F [180°C].

3. Bake into preheated oven for 15 minutes and broil for 3 to 4 minutes, until bubbly and golden brown, or


Can directly broil the fish in medium heat for 10 minutes.

While broiling ensure the fish pieces are not too big, it may not cook well if the size is big. Broil for 10 minutes front side and again broil for 5 minutes the back side of the fillet to ensure the fillets are cooked properly.



1. Take 1 cup of wheat rava, ½ cup of rice flour, ½ cup of jaggery/brown sugar, and 2 cardamoms, 1 ripe banana.

2. Grind everything to a paste by adding ½ cup of water, or you can mix everything with help of your hand to a paste or to a batter consistency.

3. Heat the uniappam kal/paniyaram kal (and apply oil in each slot (cast-iron surface heats slowly and it will take some time)

4. once the cast iron is heated, pour the batter into the slot and let it get cooked. Do not cover the cast iron.

5. Once it is cooked, flip over to the other side and cook for few more minutes.



1 cup toor dal
½ cup coconut
2 pods of garlic
4 red chilies
Salt for taste


1. In a pan dry roast the toor dal on a low medium heat until a nice aroma comes out of the toor dal. Keep aside.

2. In the same pan, dry roast the garlic, red chilies and the coconut. Keep aside.

3. Allow everything to cool and grind all together with salt in a mixi or a blender.

4. Add required water and grind them coarsely.

5. Serve as a side dish for the rice.



1 can chick- peas
3 tsp olive oil or (regular oil)
½ tsp salt
½ tsp black pepper
1 tsp chili powder (to taste)
1 Lime cut into wedges


1. Preheat oven to 400F.

2. Rinse and drain the chick- peas thoroughly in colander under plenty of running water. Shake until fairly dry.

3. Combine chickpeas, olive oil or (regular oil) salt, black pepper and chili powder in a large baking pan that will hold chickpeas in single layer.

4. Bake 15minutes or until chick peas begin to brown, shaking pan twice to brown evenly.

5. Remove pan and season with chili powder, black pepper and salt for taste. Bake on additional 5 minutes until dark golden red.

6. Serve with lime wedges.


You can use the normal dry chickpeas too. Soak chickpeas overnight and cook them in microwave for about 10 mins. The chickpeas should not be over cooked. Dry the chickpeas in a cloth or paper towel. Do not pressure cook the chickpeas.



2 cups Thick Avil (flaked rice)
½ onions finely chopped
2 green chilies finely chopped
1 tsp ginger finely chopped
2 curry leaves
1tsp cilantro finely chopped
Salt to taste
For seasoning: 1tsp of mustard, cumin, chana dal and urad dal.


1. Wash poha and drain water completely. Add salt to the poha and leave aside for 5 – 10 minutes.

2. Heat oil in pan, add mustard, cumin, chana dal, urad dal, curry leaves and fry until they crackle.

3. Add the ginger, green chilies and onion and sauté until the onions turn into brown color. Now add the poha and mix them gently and cook for 2-3 minutes.

4. Garnish with cilantro leaves and serve hot.


1. Pre-heat the oven to 400°F.

2. Cut the potatoes length wise and brush the pan with olive oil, place the potatoes and bake for 15 minutes.

3. Once done, take it out and allow them to cool for few minutes.

4. Mix the cut veggies with 1 tbsp olive oil, red chili powder, garlic powder, salt, and ¼ tsp turmeric. You can add spices according to your taste.

5. Preheat the broiler, Place the veggies about 4 inches from the broiler and cook until golden brown, this should take less than 5 to 10 minutes.

6. Watch carefully, as it may take only couple minutes to cook.



1. Heat pan with 1-2 tsp of oil, add 1 tsp of urad dal, cumin seeds, chana dal, few curry leaves, 3-4 red chilies and saute them.

2. Add the peels and saute them for 4-5 minutes until it turns little soft.

3. Add ¼ cup of coconut or 3-4 tsp of shredded coconut and saute for 1-2 minutes. Turn off the heat and keep aside.

4. Once it cools down, grind the mixture with marble size tamarind and salt.


Method for making Parathas

1. Mix 1 cup of all purpose flour, 1 tsp salt, required amount of water to form a thick batter. Leave it for 10- 15 minutes.

2. Heat a flat pan, pour a ladle full of batter on the pan and spread it evenly like a circle.

3. Spray or apply oil at the edges of the batter. Heat for about a minute and flip to the other side and cook for another minute.

4. Cut them into square pieces, I used scissors to cut them into small pieces. Take an oven safe flat pan and put the aluminum foil. Arrange the pieces evenly.

5. Bake at 300 F for 10-12 minutes and broil at high for 3-4 minutes. While broiling keep an eye on the pieces, once it turns little crisper take it out and keep aside.
Method for making Chili Parathas

6. Heat non-stick pan with oil, add 1 onion cut into small pieces, few curry leaves, 1 tsp of ginger, 1 tsp of garlic, 2 green chilies finely chopped, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp garam masala and sauté them for a minute.

7. Now add 1 green bell pepper finely chopped or chopped length wise. Sauté them for another one minutes until it turns soft.

8. Add 1 big tomato grinded into a paste with ½ tsp soya sauce into the mixture and cook for another one minute.

9. Add the baked and broiled pieces into the mixture and saute them until all the spice covered with pieces.

10. Serve them hot with raita. I made raita very bland since the chili parathas were spicy. Just added onion, cilantro leaves, yogurt, salt, and mixed them together.


Peel the skin of Cucumber and finely chop them.

Grind (½ cup coconut, 3 green chilies, 1tsp mustard, and ½ tsp cumin seeds)
½ cup - 1 cup curd or yogurt.


1. Heat pan with little oil, and add the cucumber with 2-3 tsp of water and salt and cover cook for few minutes until the cucumber gets cooked.

2. Add the ground paste to it and cook in medium heat. You can add little water if you need --the mixture should be thick.

3. Mean while- heat oil in another pan, splutter mustard seeds, 2-3 red chilies, and curry leaves. Add the above seasoning to the cucumber mixture and switch off the heat.

4. Allow the mixture to cool and add ½ to 1 cup of beaten curd or yogurt to the mixture.

Saturday, January 9, 2010

Plantain Fry


Plantain - 1 large
Garlic - 1 minced
Tamarind paste - 1/4 spoon
Red chili powder - 1 spoon
Turmeric powder - 1/2 spoon
Mustard seeds - 1 spoon
Cumin seeds - 1 spoon
Asafoetida - 1/4 spoon
Curry leaves - 1 cup
Oil 1-2 cup


1. In a deep bottomed vessel add 1/2 cup of water. When the water is warm enough add salt, turmeric powder and chili powder.

2. To this masala add plantain pieces and cook with lid. Sim cook with lid. Never add extra water to this. The plantain should be cooked with this masala alone.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and rotate them to all sides with spatula. While using spatula make sure of not cutting the vegetable. Better to have wooden spatula.

4. In a deep frying pan add oil. When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add plantain. Do not cover them now. Maintain the stove in low heat.

5. Let the plantain get well fried the other side too. The plantain should be crispy outside and yet bajji like inside. This is the correct time to serve.

6. This fry is good combo with simple Dal rice, Curd rice or Rasam rice.


Butter Beans - 1 cup
Small Onions - 5 to 6 (chopped)
Tomato - 1/2 ( Crushed in hand)
Garlic Pods - 4
Coconut - 3 tsp
Red Chilly - 3
Salt - 1 teaspoon
Coriander leaves - small amount
Oil - 1 tablespoon
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad Dal - 1/4 tsp
Curry leaves


1. Wash Butter Beans and cook it for 5-6 whistle in a cooker with water and salt. Drain it and keep it away.

2. Grind small onions, red chilly, garlic, cumin seeds and coconut corsair.

3. Take a pan, add oil mustard,urad dal, curry leaves, and fry it.

4. Add the grind masala, salt, fry it for 3-5 minutes.

5. Finally add the butter beans with the masala mix and cook it for another 5 mins.

This is a very good side dish for Rice and Roti.

Kollu (Horse gram) Dosa

Ingredients :

Horse gram - 1/2 cup
Idli rice - 2 cup

Method :

For making Batter:

1. You can find some stones in horse gram so keep an eye on it to remove all those.
2. Wash it with water and soak it overnight or atleast 6 hrs.
3. Soak the rice for atleast 3 hrs.
4. Grind the horse gram seperately it foams like urad dhal when we grind for idli batter.
5. Grind the soaked idli rice too. Mix both batters by adding salt and ferment it overnight.
6. Then You can make dosas and Idli. The consistency of the batter should be like normal idli batter.

For making Dosa:

1. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
2. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
3. Add tsp of oil and make crisp.



Left over rice - 1 1/2 cups
Boiled Potato - 1
Any cooked veggies - little (left over Poriyal)
Green chillies - 2 chopped
Onion - 1 small chopped
Ginger garlic paste - 1 tsp
All purpose flour - 2 tbsp
Bread crumbs - 1 cup( or as needed)
Oil - for frying


1. Mash the cooked rice well

2. Add the vegetables( potato and veggies), green chillies, onion, ginger garlic paste, salt and mix well.

3. Make balls and press to desired shapes.

4. Mix all purpose flour with water(must not be too watery)

5. Dip the balls in this paste and roll them in bread crumbs

6. Shallow fry both sides in oil until golden brown

7. Serve with Tomato Ketchup