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Showing posts from August, 2012

Coconut Chutney With Raw Onion Flavor

Ingredients :
Half Coconut, grated or cut into pieces 10 Dry Red chillies
Small piece of Tamarind ( approx 1/2 Tbsp Tamarind pulp )
1 Onion, Chopped 2 Tbsp Roasted Bengal Gram dal ( Potukadalai ) Salt to taste 1 Tbsp Oil 1 Tsp Mustard seeds 1 Tsp Urad dal
Method :

Add coconut pieces, red chillies, tamarind, dal and salt to a mixie and grind coarsely. Add the chopped onion and grind to fine paste adding water.
For tempering, heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal.
Add tempering to the ground chutney. Serve with Idli or dosa.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Healthy Dish Award and Keerai Thogayal

Celebration time again with healthy keerai thogayal / chutney for winning the Best Healthy Dish Award.... Everyone must be aware of the famous EP series by Julie hosted by different bloggers each month. Last month EP series was hosted by Kaveri from Palakkad chamayal on the theme of EP series - Fenugreek leaves or green chillies. I had linked my entries and was lucky to have won the award for the Best Healthy Recipe to my recipe - Wheat Rawa Kanji using Fenugreek Leaves.

Thank you so much Kaveri and Julie :)

Love to share my joy with this Keerai Thogayal with you all...
Keerai ( green leafy veggie ) is my favorite, used to prepare kootu, sambhar, poondu masiyal, puli keerai or dal.. For a change, thought of trying thogayal with them and it was really too good. Served with hot rice and ghee.

Ingredients :

2 Cups Amarnath ( Mulla Keerai ), chopped ( or Spinach / Palak )
6 Garlic pods
2 Tbsp Coconut, Grated
2 Green chillies
1/2 Tbsp Oil
Salt to taste

For Tempering :

1/2 Tbsp Oil
1 Tsp M…


Friends, I have problem in my system so unable to post comments and link entries in few blogs....

I am very happy to receive another " Liebster Award " from lovely blogger Paricash from
" Indian Vegetarian Recipes ". For yummy n delicious vegetarian recipes, do check her blog. I learned a lovely way of using leftover dals to yummy parathas...Thank you so much pari for remembering and passing this award to me :)

As per the Rule :

Rule 1 : Post 11 things about yourself.

Pls check here... Already posted in my previous award.

Rule 2 : Answer the Tagger's Questions :

1. Tell one of your Weakness ? - Very emotional
2. One dish you wanted to try most and somehow never tried or failed ? - Cheese cake, my long time dream to try this. 3. The person in your life you admire the most ? - Obviously my husband :)
4. Your recipes are mostly inspired by? - Friends, family and the world of cuisines.
5. What will you make for breakfast if you have only 15 minutes and 5 i…

Coconut Rice with Curry leaves and Peanuts

Ingredients :

1 1/2 Cups Curry Leaves
1 Cup Coconut, grated
2 Green chillies, sliced
1/4 Cup Groundnut, Roasted
1 1/2 Cups Rice, cooked
salt to taste
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal

Method :

Heat oil in a pan and add the mustard seeds, once it starts spluttering, add the urad dal followed by channa dal and green chillies.
Meanwhile crush the roasted peanuts coarsely and grind curry leaves seperately to paste without adding water.
Add the curry leaves paste to the pan and saute well by adding grated coconut.
Reduce the flame to medium to avoid the coconut getting roasted.
Now add the crushed peanuts and salt. Mix well and switch off the flame.
Add the cooked rice and mix slowly without breaking the rice.
Serve with gravy.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Tricolor Coconut Rice and Independence Day Wishes

Happy Independence Day to all my Friends :)

Independence to us these days mean - holiday... flag hoisting... sweets and a day where every other channel wants to keep us busy and stuck to the idiot box... Honestly... I dont mind the day being spent like that ... but we should recollect the bitterly fought freedom that we enjoy today and show our patriotism by not strewing litter, saving electricity, fuel, that little affordable philanthropy and of course doing our very little bit in avoiding corruption in the social system. I definitely am trying this and well sure hope that little drops make na ocean.

With that said... the meal below is to all the patriots of our country...

For the White Band :

Ingredients :

1 1/2 Cup Rice, Cooked
1 Cup Coconut, grated
2 Green chillies, sliced
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal
Few curry leaves
Salt to taste

Method :

Heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal followed by channa …

Garlic n Curry Leaves Chutney

Ingredients :

20 Garlic pods
Handful of curry leaves
5 Dry Red chillies
1 Tomato, sliced
Salt to taste
1 Tbsp Gingelly Oil

For Tempering :

1 1/2 Tbsp Gingelly Oil
1 Tsp Mustard seeds

Method :

Heat oil in a pan and add garlic, fry them till the color changes to light brown.
Remove and keep aside.
Repeat the same process for curry leaves followed by red chillies and tomato.
Add everything to a mixie and grind to fine paste adding little water and salt.
Heat 1 1/2 tbsp oil in a pan and add mustard seeds, once it starts spluttering add the ground garlic paste.
Cook for 2 - 3 minutes or until the oil seperates from it.
Remove from flame and serve with Idly or Dosa.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Celebration Time with Choco - Peanut Butter Cup

Hi Friends,

Divya's most awaited results got announced last week and I am very excited and elated to receive the Second Prize " Best Cook " Title !  And thats not all.... I am really glad to have received three more awards for " Best Healthy Recipe ", " Best Innovative Recipe " and " Top Contributor ".
Thank you so much Divya for this lovely event and had an awesome chance to try lots of recipes using paneer and chicken.... Should make a special Thanks for Divya rationale approach to judging each and every recipe... Puts me in awe to imagine the pain taken for preparing the Final Write-up... Great Job Divya...
I have to thank one more person... none other than My husband, who bought me all ingredients without hesitation, gave lovely tips  and tasted all my recipes... Have to mention that he is my best critic... Everytime I try something out - I used to wait and check his reactions after serving :) Sometimes his criticism will make me angr…

Spicy Curry Leaves Flavored Buttermilk

The Best way to beat the summer heat with the handy ingredients at home is buttermilk... I know its really crazy to prepare this in this lovely monsoon here in Kerala but when you have some creamy curd, its really hard to resist... I really want to enjoy the monsoon and at the same time I wanted to use the creamy curd... so thought of preparing this spicy buttermilk... Adding curry leaves and ginger to the buttermilk is a regular flavour for me but I always chop them before adding... Sometimes my mom used to make it more flavorful by tempering them with Mustard seeds and Hing... Am sure most of u would love this.. Today I just made a twist in my regular ones by grinding them... Adding curd to the paste and blending it - gave me a lovely frothy buttermilk... It was awesomely spiced with strong curry leaves flavor.. Was yummy for me and for the first time enjoyed the rain with this rather than the regular chai 'n pakoda.....

Ingredients :

1 1/2 Cup Thick Curd
1/2 inch Ginger
2 Gre…

Curry Leaves Garlic Kozhambu / Karuvepilai Poondu Kozhambu

Three years back had a lovely opportunity to attend 5 days of cookery classes organized by " Times Of India " in some of the 5 star hotels at Chennai. It was an awesome experience for me and my mother in law... Got an enviable exposure on Indian, Italian, Thai and  Japanese cuisine and cooking methods and had interactive sessions with the all the Guest Chefs ... This Curry leaves Garlic Kozhambu is one which I learned from a Chef at Taj ... Very healthy dish and works perfect with Rice and Papad or Stir fry / Poriyal.
Deep fried garlic gives a lovely aroma to the kozhambu and the flavor of curry leaves will make you have an extra cup of rice :)
I am very happy to share this to all my blogger friends.....

Ingredients :

5 Garlic pods, sliced for deep frying
10 Small Onions, Sliced
1 Big Tomato, chopped
Tamarind, Big lemon size
2 Tsp Chilli Powder
4 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt to taste
2 Tbsp Gingelly Oil
1/2 Tsp Mustard seeds
1/2 Tsp Methi / Fenugreek…

Mushroom Kurma

Ingredients :

200 Gms Mushroom, chopped
2 Onion, Finely chopped
1 Tomato, Finely chopped
1/2 Tbsp Ginger garlic paste
1 Tsp Turmeric powder
2 Tsp Chilli powder
Salt to taste
1/4 Cup Coconut, grated
1 Tsp Poppy seeds
1 Tbsp Oil
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick
Coriander leaves for Garnishing

Method :

Heat oil in a pan and add bay leaf followed by cinnamon and anise.
Add the chopped onions and fry them for a minute.
Now add the ginger - garlic paste and fry till onion turns light brown color.
Fry them for couple of minutes by adding chopped tomato.
Wait till the tomato turns soft, add turmeric powder, chilli powder and salt.
Mix well and add the chopped Mushrooms.
Pour little water and cook for 2-3 minutes.
Meanwhile grind coconut and poppy seeds to a fine paste using little water.
Add the coconut paste to the mushroom mixture and cook for couple of minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with Chapathi, Poori or Ghee Rice.

Brinjal Kosthu / Kathirikai Kosthu

Ingredients :

1/2 Cup Toor Dal
1/2 Cup Channa Dal
1/2 Cup Moong dal
2 Onions, Finely chopped
250 gms Brinjals ( 3 - 4 Medium sized )
1 Big Tomato, Finely chopped
4 Green chillies, sliced
4-5 Garlic pods
1/2 Tbsp Chilli - Coriander powder ( Optional )
Salt to taste
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Jeera / Cumin seeds
1 Tsp Urad dal
2 Dry red chillies
Few Curry leaves
Pinch of Hing Powder

Method :

Pressure cook all dals together along with garlic, Mash them and keep aside.
Heat oil in a pan and add Mustard seeds, once it starts spluttering, add the cumin seeds followed by urad dal, red chillies, curry leaves and hing.
Add the chopped onions and fry them for a minute.
Now add the green chillies followed by chopped tomato.
Fry them for couple of minutes or till the tomato turns soft / mushy.
Add the chopped brinjal and fry them for another couple of minutes by adding chilli - coriander powder and salt.
Pour little water and cook them.
Now add the cooked n mashed dal to the brinjal. M…

Cabbage - Carrot - Beans Poriyal / Stir Fry

Ingredients :

1 Cup Cabbage, chopped
1 Big Carrot, Chopped
8 - 10 Beans, chopped
1/2 Tbsp Oil
1 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tsp Urad dal
1 Tbsp Moong dal
2 Dry red chillies
Salt to taste

Method :

Soak Moong dal for 10 - 15 mins.
Heat oil in a pan and add Mustard seeds, once it starts spluttering, add the cumin seeds followed by urad dal and dry red chillies.
Add the cabbage, carrot and beans. Sprinkle little water and add salt.
Mix well, simmer the flame and cook for 2 -3 mins.
Wash the soaked dal and add it to the poriyal.
Cook for another couple of minutes.
Remove from flame and serve with rice as sidedish.

Notes :
Do not add more water, just sprinkle. Veggies should be crunchy. Grated coconut can also be added.Green chillies can also be used instead of dried ones.

My 8th Award

Happy Friendship Day to all my Dear Blogger Friends :)

Very happy to receive " LIEBSTER AWARD " from Very energetic blogger, Preeti from Indian Kitchen :)
Thank You so much preeti for passing this award:) Friends, Do stop at her space and check her recipes, you will love it for sure. I have to mention that she's so energetic to post lots of recipes in a day, it shows her passion in cooking.. Lots of Indian recipes are hidden in her blog.... Check n enjoi :)

As per the Rule,

1.  Each Person Must post 11 things about themselves.
I love to try lots of new recipes around the world. I am a big time risktaker in restuarants... I used to order stuff  which I have never tasted and those which sounds very different. Love to shop the whole day and lucky that my husband loves the same. Blogging n Internet - became part of my life, can't imagine life without both :) I love travelling especially in my car listening to all those nostalgic song…

Green Uthapam

Ingredients :

1 Cup Curry leaves
1 Cup Coriander Leaves
3 Green chillies
1 1/2 Cups Idly Batter
2 Onion, Finely chopped
Idly milagai podi / Gun powder ( I have used Curry leaves Milagai Podi )
Salt to taste

Method :

Grind Curry leaves, coriander leaves and green chillies to a fine paste.
Add this paste to the Idly batter and add salt.
Heat  tawa, pour batter and spread it like small thick circle.
Cook in a medium flame.
Now sprinkle few onions and gun powder /  Idly milagai podi on top of batter and smear oil.
Wait for a minute, slowly flip the other side and cook for a minute.
Once roasted, remove from tawa and serve with coconut or groundnut chutney.

Variations :
You can add pudina leaves too.Same batter can be used to prepare Kulipaniyaram after tempering with Mustard seeds and channa dal.Veggies like grated carrots, potatoes etc can also be added for extra taste and to make more healthy for kids.Can be steamed as Idlis.Normal dosa can also be made using this batter.
Linking t…

Vattu Pathiri

Recipe Source : My Friend
Ingredients :

1 Cup Rice flour
1 Cup Water
Salt to taste
6 Small onions
1/2 Tsp Jeera
Oil for frying

Method :

Boil water and reduce the flame. Add salt and rice flour.
Stir well when it is hot and prepare dough ( like chapathi dough ).
Meanwhile grind small onions and jeera in a mixie.
Add ground mixture to the dough, mix well and make small balls like preparing for chapathi.
Keep in poori press, press it  and cut into small thick circles or can be rolled like thick chapathi and cut into small circles.
Deep fry them in a medium flame.
Remove and serve with Chicken curry or Channa Masala.

Linking this recipe with Ramadan Friendly Recipes @ Halal foodie


Fasting to Feasting @ Kitchen flavours

Corn and Peas Pulao

Ingredients :

1/2 Cup Peas ( Frozen or fresh)
1/2 Cup Corn ( Frozen or fresh )
1 onion, finely chopped
3 Green chillies, sliced
1 Bay leaf
1/2 inch Cinnamon stick
1/4 Cup Pudina / mint
1 Cup Basmati Rice
2 1/2 Cups Water
Salt to taste
1 Tbsp Oil ( or ghee )

Method :

Soak basmati rice for 15 minutes.
Heat oil in a pan and add bay leaf followed by cinnamon stick.
Fry and add the chopped onion followed by green chillies and pudina / mint leaves. Fry them till the color of onion turns light brown color.
Now add the peas and corn, mix well and add salt.
Wash the soaked rice and add to the peas - corn mixture.
Mix well and add measured water. Simmer and cover the pan with aluminium foil.
Cook for 8 -10 minutes or until the rice gets cooked.
Remove and serve hot with Onion Raita or Spicy curry.

Wheat Bread Jamun - Raksha Bandhan Wishes

" Wish you a happy Raksha Bandhan Brother "

Siblings Fight, argue, complain to mom.... never ending crazy moments in most of our lives ... those funny and memorable childhood days. And we fought too... everytime our fight started like an India n Pakistan war and ended with 'not talking to each other' but it does not get prolonged, and it takes just a few minutes to start some conversation n crack stupid jokes as if nothing actually happened....Well - apparently the both of us starting expressing our love only when we did part and that too after my wedding....sibling bond becomes very close, affectionate n grows mature ..
Prepared this sweet today for my bro... Virtually enjoi this sweet da and " Happy Raksha Bandhan " my dear Bro'...(Where's my gift???? Am waitin....!!!!)

Ingredients :

1 cup Milk
11 Wheat Bread slices
1 Cup Sugar
1 Cup water
2 Elachi, Crushed
Pinch of Saffron
3 Almonds, Grated for Garnishing

Urad dal vadai in Buttermilk Kozhambu / curry

My bro's Fav main dish :)

Ingredients :

For Buttermilk Kozhambu :

500 ml Curd
1 Onion, Finely chopped
1/2 inch Ginger piece
5 Green chillies, chopped
1 Tsp Jeera
Small piece of coconut ( Optional )
1 Tbsp Rice
1 Tbsp Toor dal
Salt to taste
1 Tbsp Oil
1 Tsp Mustard seeds
1/4 Tsp Hing
a Pinch of Turmeric powder
Few Curry leaves

For Urad dal Vadai :

1 Cup Urad dal
1 Cup Onion, Finely chopped
1/2 Tbsp Ginger, finely chopped
2 Green chillies, finely chopped
Few Curry leaves and coriander leaves, finely chopped
Salt to taste
Oil for frying

Method :

For Urad dal Vadai :

Soak urad dal for couple of hours and grind to a fine paste without adding water.
Add chopped onion, green chillies, ginger, curry leaves, coriander leaves and salt to the urad dal and mix well.
Prepare like vadai shape and slowly drop them in a hot oil.
Deep fry in a medium flame. Remove once done. Keep aside.

For Buttermilk Kozhambu :

Soak Toor dal and rice for an hour.
Add 1/2 Tbsp oil, add green chillies and ginger …

Curry Leaves Chutney

Ingredients :

2 Cup Curry leaves
5 - 6 Dry red chillies
1/2 inch Ginger piece
2 Tbsp Roasted Groundnuts
Small piece of Tamarind
Salt to taste
1/2 Tbsp Oil

Method :

Heat oil in a pan and add the curry leaves, fry them for a minute and remove.
Add dry red chillies to the same pan and fry them. Remove once roasted.
Now add Tamarind and ginger piece, saute for half a minute and remove.
Add everything and grind to a smooth paste adding salt and little water.
Remove and serve with hot rice.

Notes :

Coconut pieces can also be added before grinding, it gives rich flavor.Tempering can also be done using mustard seeds and urad dal. Basically i prepared this for rice, if you want to serve with idli or dosa, serve after tempering and adjust the consistancy of chutney by adding water.If this chutney served for rice, consistancy should be thick not watery.Urad dal can also be used instead of groundnuts.Adjust red chillies according to your spicy level. Linking this recipe with Julie's  " EP…