Tuesday, June 29, 2010

Achaari Murg

Posted by sandhya at 6/29/2010 06:00:00 AM


• 1 kg Chicken pieces
• 1 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil

How to make Achaari Murg:

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
Transfer to a bowl, leaving the oil in the pan.
To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
Add the chicken pieces and fry on high level for about 2 minutes.
Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
Add the tomato puree and fry on high level for a few seconds.
Now add the fried onion mix and sprinkle salt to taste. Mix well.
Sauté on a high level for about 2 minutes.
Stir in the lemon juice.
Achaari Murg is ready.

Boondi Curry

Posted by sandhya at 6/29/2010 05:43:00 AM


• 1 cup Boondi
• ½ tsp Cumin Seeds
• ½ tsp Besan (Gram Flour)
• 1 tsp Coriander Leaves (chopped)
• 1 tsp Coriander Powder
• Salt (to taste)
• 2 Green Chilies (chopped)
• 1 cup Curd
• 2½ cups Water
• ½ tsp Garam Masala
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• A pinch of Asafetida
• 2 tbsp Oil

How to make Boondi Curry:

Mix together curd and water.
Add red chili powder, turmeric powder, coriander powder, garam masala, salt and besan. Mix well and set aside.
Place a large saucepan on fire and heat oil.
Add cumin seeds and let them crackle.
Add asafetida and green chilies. Stir fry for 30 seconds.
Add the besan-curd mixture.
Cook and boil the mixture, stirring frequently.
Add boondi and continue boiling the mixture for 5 minutes.
Garnish with coriander leaves.
Remove from heat and serve.


Serve hot with rice, rotis or chapattis.

Sunday, June 27, 2010

Apricot Snowballs

Posted by sandhya at 6/27/2010 08:59:00 AM


• 225 gms Dried Apricots
• 1-1/2 cups Coconut (flaked)
• 2 tbsp Confectioner's Sugar
• 2 tsp Orange Juice

How to make Apricot Snowballs:

Crush apricots in a food grinder.
Now add with coconut, orange juice and confectioners' sugar.
Shape into small balls and smear in sugar.
Keep in a tightly covered vessel.


Posted by sandhya at 6/27/2010 08:47:00 AM


• 1 1/2 L Milk
• 3/4 cup Sugar
• A few strands Saffron (Kesar)
• 1/2 cup Almonds (blanched and peeled)
• 8-10 Pistachios
• 2 tbsp Sunflower Seeds (Chironji) (washed and dried)

How to make Basoondi:

Take the almonds, sparing a few for garnishing, and grind into a smooth paste.
Take the remaining almonds and pistachios and slice them neatly.
In a heavy bottomed pan, boil the milk and then simmer it on low heat stirring continuously till it thickens.
Take the almond paste and mix it with half cup of milk and add it to the thickened milk and mix well.
Add sugar and saffron to the milk and cook till sugar is dissolved.
Chill and serve garnished with sliced almonds, pistachios and chironji.

Thursday, June 24, 2010

Acorn Squash Soup

Posted by sandhya at 6/24/2010 10:50:00 PM


• 1 small Onion
• 1/4 cup Celery (chopped)
• 2 tbsp Butter or Margarine
• 2 tbsp All-purpose Flour
• 1 tsp Chicken Bouillon Granules
• 1/2 tsp Dill Weed
• 1/4 tsp Curry Powder
• Dash of Cayenne Pepper
• 2 cups Chicken Broth
• 12 ounce Evaporated Milk
• 3 cups Acorn Squash (mashed and cooked)
• Salt and Pepper to taste
• 5 Bacon Strips (cooked and crumbled)

How to make Acorn Squash Soup:

Sauté the onion and celery in butter in a saucepan.
Add the flour, bouillon, dill, curry and cayenne pepper and stir thoroughly until well blended.
Then add the broth and milk slowly.
Bring to a boil and then cook for 2 minutes while stirring.
Now add the squash, salt and pepper and heat.
Process the soup until smooth in a blender.
Pour into a bowl and garnish with bacon.

Vegetable Stew

Posted by sandhya at 6/24/2010 10:38:00 PM


• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

How to make Vegetable Stew:

Take a large saucepan and heat oil in it on medium flame.
Combine onions, garlic, carrots, celery, and mushrooms with it.
Cook for about 10 minutes, keep stirring.
Add little water, if required, to prevent sticking.
Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
Mix it with stew, along with wine.
Cook for about 5 more minutes, keep stirring.

Wednesday, June 23, 2010

Ven Pongal

Posted by sandhya at 6/23/2010 07:47:00 AM


• 1/4 cup Moong dal

• 1 cup rice

• 1 tsp Ginger paste

• 1 tbsp Dry Ginger

• 1 tsp Hing

• 1 tbsp Cumin Powder

• Few Cashews

• 2 tbsp Ghee

• Salt to taste

• Black pepper powder to taste

• 6 cups Water

How to make Ven Pongal:

Wash and drain rice and dal together.

Heat 1 tbsp of ghee in the rice cooker.

Now mix rice and dal.

Fry until the ghee forms a coat over the mixture.

Add the remaining ingredients except cashew nuts.

Add water and cook it covered.

Stir occasionally till the rice gets fully mashed.

Garnish the dish with cashews.

Ven Pongal is ready to serve.

Sunday, April 4, 2010

Apple and Celery Root Salad

Posted by sandhya at 4/04/2010 10:10:00 AM


• ¼ cup Low-Fat Buttermilk
• 1 oz Blue Cheese (crumbled)
• 3 tbsp Chives (chopped, plus more for garnishing)
• ½ tsp Worcestershire Sauce
• 3 dashes of Hot Pepper Sauce (such as Tabasco)
• ¼ tsp Black Pepper (freshly ground)
• ½ pound Celery Root (peeled and cut into matchsticks)
• 3 tbsp fresh Lemon Juice
• 2 Apples

How to make Apple and Celery Root Salad:

• Take a large bowl and combine together buttermilk, blue cheese, chives, Worcestershire sauce, hot pepper sauce and black pepper.

• Toss the celery root in the buttermilk dressing. Allow it to stand for 15 minutes.
• Place lemon juice in a bowl.
• Trim the tops and bottoms of the apples.
• Slice the apples crosswise, removing the seeds.
• Core the apples with a round cookie cutter or pairing knife.
• Mix the apples with the lemon juice.
• Take 4 serving plates and alternately layer apple and then celery root mixture.
• Garnish with reserved chives and serve.

Tomato Pitla Gravy

Posted by sandhya at 4/04/2010 10:03:00 AM


• 100 g Kabuli Channa (White Gram)
• 250 g Tomato
• Turmeric Powder (pinch)
• Asafetida (a pinch)
• Tamarind Paste (little)
• 1 cup Coconut (grated)
• 7 red Chilies
• 2 tsp Coriander Seeds
• 2 tsp Bengal Gram Dal
• Salt to taste
• For Seasoning:
• 1 tsp Mustard Seeds
• 1 tsp Oil
• Curry Leaves (few)
• Coriander Leaves (garnishing)

How to make Tomato Pitla Gravy:

• Soak Kabuli channa overnight in water.

• Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
• Deep fry grated coconut separately.
• Grind the fried ingredients to make a smooth paste.
• Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
• Cook them on medium heat for 5 minutes.
• Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
• Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.

For Seasoning:

• Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
• Add this seasoning to the gravy.
• Garnish it with coriander leaves.


Serve with pooris, dosas, and parathas.

Friday, April 2, 2010

Tomato Coconut Shorba

Posted by sandhya at 4/02/2010 04:07:00 AM


• 900 g Tomatoes

• 225 g Carrots
• 2 Onions
• 4 to 5 Garlic Cloves (optional)
• 1 tbsp Butter
• 5 tbsp Grated Fresh Coconut
• 2 cups White Sauce
• 3 cups Water
• Salt (to taste)
• Pepper (to taste)
• Bread Croutons (to serve)

How to make Tomato Coconut Shorba:

• Wash tomatoes and cut them into big pieces. Take carrots and grate them.

• Chop onions into small pieces and crush garlic.
• Take a saucepan, put oil in it and let it melt.
• Add onions to the pan, along with garlic, and fry for 2 minutes.
• Now add tomatoes, carrots, 3 cups of water and grated coconut. Keep on boiling it, till it is cooked.
• Using the hand blender, blend the mixture and strain the soup. Add salt and boil for 10-15 minutes.
• Add the white sauce and pepper and mix well.
• Serve hot with bread croutons.


Posted by sandhya at 4/02/2010 03:56:00 AM


• 2 Cups split urad dal
• 1 Cup sugar
• 1 Cup ghee

How to make Sunnundalu:

• Roast urad dal in a pan until light brown.

• Powder the urad dal till very fine.
• Powder the sugar.
• Mix them properly and make round balls using sufficient amount of ghee.

Monday, March 29, 2010


Posted by sandhya at 3/29/2010 08:51:00 AM


• 2 cup Chana
• 2 tbsp Oil
• 2 tsp Mustard Seeds
• 2 Red Chilies (into pieces)
• 3 -4 Curry Leaves
• 1/4 tsp Asafoetida
• 2 Green Chilies (into pieces)
• 1/2 cup Coconut (grated)
• Salt to taste

How to make Sundal:

• Soak chana in water overnight. Drain, add fresh water and cook chana until soft but not mushy.

• Drain excess water from cooked chana, retaining about 3-4 tablespoons.
• Heat oil in a pan, add mustard and allow it to splutter. Then, add red chili, curry leaves and asafetida to it.
• Now add chana, green chilies and salt to the above. Simmer for 3-4 minutes.
• Add grated coconut to the above and mix it well. Turn off the flame.
• Sundal is ready to serve.

Spinach Appam

Posted by sandhya at 3/29/2010 08:42:00 AM


• 1¾ cups Raw Rice
• ½ tbsp Tomato Puree
• ½ tbsp Spinach Puree
• ½ cup Cooked Rice
• 1 Coconut
• ½ tsp Yeast
• Oil (for cooking)
• Salt (to taste)
• Sugar
• Water

How to make Spinach Appam:

• In a large bowl, wash and soak the raw rice for around 2 to 3 hours and then drain the water.

• Using a grater, grate the coconut and add 2 cups of water in it. Now, squeeze the coconut, to take out the milk and strain well.
• Grind both the raw and the cooked rice in a little coconut milk. Add sugar to the paste and mix well.
• To the above paste, add the remaining coconut milk and add some salt to taste.
• In a separate bowl, mix the yeast and a little warm water. To this, add the rice paste and blend well. Check for the thickness of the paste, as the batter should have a dropping consistency.
• Cover the bowl and keep it aside for a period of about 3 to 4 hours. After this, add the spinach puree and the tomato puree to the batter.
• For making the appam, heat a non-stick tava over a medium flame and grease it.
• Using a big spoon, pour some of the batter over the tava and slowly rotate it, till a thin layer is formed on the sides, with the middle portion thick.
• Cover the appam and allow it to cook for sometime or till the middle portion becomes fluffy.
• In this way, make appam from the remaining batter and serve hot.

Friday, March 26, 2010


Posted by sandhya at 3/26/2010 08:29:00 AM


• 250g Ridge Gourd

• 250g Sweet Potato
• 250g Gherkins
• 250g Pumpkin
• 250g Cow Peas, long beans
• 250g Ash Gourd
• 1 tsp Sugar
• 2 Coconuts, to extract milk
• 8 to 10 Green Chilies
• Salt to taste

For Seasoning

• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 tbsp Ghee or Oil
• Few Curry Leaves

How to make Yogirathna:

• Chop vegetable into thick strips.

• Slit green chilies and extract thin milk from the coconuts.
• Cook vegetables in green chilies and coconut milk.
• Add salt to the mixture and heat for 2 minutes.
• Mix in the vegetables.
• Just before the coconut milk begins to boil, remove from flame.
• In a small saucepan, put ghee or oil and let it get hot.
• Prepare seasoning by adding cumin, mustard and curry leaves to the hot oil.
• Once they start crackling, add the seasoning to the coconut milk mixture.
• You can add sugar, if desired.
• Yogirathna is ready to be served.

Til Poli

Posted by sandhya at 3/26/2010 08:21:00 AM


• 2 cups White Sesame Seeds (til), cleaned

• 2 cups Jaggery (gur), grated
• 1 ½ tsp Cardamom (elaychi) Powder
• ¼ tsp Nutmeg (jayphal) Powder
• 1 ½ cups Flour (maida)
• Salt, to taste
• Oil, for shallow frying
How to make Til Poli:

• Rub in oil and salt to the flour and knead it to form dough.

• Cover the dough with a moist cloth, to keep it soft.
• Dry roast the sesame seeds, till they turn golden brown.
• When they cool down, pound them coarsely.
• Add in the grated jaggery and pound once again, to make the mixture even and smooth.
• Mix in the cardamom and nutmeg powders.
• Form small balls from the kneaded dough.
• Make a hole in the ball and fill it with a teaspoon of sesame seed mixture.
• Pull up the sides and seal the ball. Repeat with other balls.
• Oil a rolling board and place a stuffed ball on it.
• Roll out the ball into a thin round disk. Repeat with other balls.
• Shallow fry the disks, till they turn golden brown and become crisp.
• Serve hot.

Wednesday, March 24, 2010


Posted by sandhya at 3/24/2010 09:54:00 AM


• 1/2 Cup grated coconut

• 1 Cup baby onions
• 5-6 Curry leaves
• 2 tbsp Tamarind paste
• 1/2 tsp Sugar
• 1/2 tsp Mustard seeds
• 1 Pinch asafoetida
• 7 Red chillies
• 1/4 tsp Cumin seeds
• 7-8 Black peppercorns
• 1 tbsp Coriander seeds
• Salt to taste
• 1/4 tsp Turmeric powder
• Water as needed
• 3 tbsp Oil

How to make Theeyal:

• Heat 1 tbsp oil in a small pan and fry coconut until light brown.

• Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry until it produce an aroma.
• Combine the turmeric powder with it and stir-fry for about 2-3 seconds.
• Let it cool and then grind it to make a coarse powder, set aside.
• Heat 2 tbsp oil and add the mustard seeds, curry leaves and rest of the red chillies.
• When the seeds start spluttering, add asafoetida and onions to it and cook for about 5 minutes over medium heat.
• Combine the ground masala powder with it and cook for few seconds.
• Add water, tamarind paste, salt and sugar to it and bring to a boil.
• Reduce the heat and Simmer for about 5-7 minutes.
• Serve theeyal with steamed rice.

Monday, March 22, 2010

Sweet Potato Kheer

Posted by sandhya at 3/22/2010 08:18:00 AM


• 1 Medium sweet potato
• 1 Litre milk
• 1/3 Cup sugar
• 1/4 tsp Cardamom powder
• 1 tsp Raisins
• 1 tsp Almonds, slivered
• 1 tsp Pista (pistachios), slivered
• 1 tbsp Fine vermicelli
• 1 tsp Refined oil

How to make Sweet Potato Kheer:

• Steam the potato in a pressure cooker till 3 to 4 whistles.

• Peel off the skin of steamed potato and grate with a grater.
• Take oil in a thick bottomed pan and warm it.
• Add vermicelli and stir-fry until light golden.
• Drain the fried vermicelli and keep it aside.
• Pour milk in a deep pan and boil well for 7 to 8 minutes.
• Now add sweet grated potato, cardamom powder and sugar.
• Stir well until sugar gets dissolved.
• Then add remaining ingredients and simmer for 2 minutes.
• Take off heat and serve it hot.


Be sure to add potatoes in milk just few minutes before serving.

Sweet Coconut Stuffed Dosa

Posted by sandhya at 3/22/2010 08:09:00 AM


• 2 cups Coconut (shredded)
• 1 cup All-purpose Flour (Maida)
• 1 cup Milk
• 1 Egg
• 3 Cardamom Pods (crushed)
• 3 tbsp Sugar
• A pinch of Salt
• Oil as needed

How to make Sweet Coconut Stuffed Dosa:

• Mix coconut with sugar and cardamom.

• Make a batter of flour, egg and milk. Add salt into the batter and mix it properly. Keep for 15 minutes.
• If necessary, add a little more milk to make the batter thinner.
• Heat a shallow pan, grease with oil and then pour a ladle of batter on it. Spread it into a round shape.
• Cook until both sides become brown.
• Fill the coconut filling into the dosa and fold it into a triangle.
• Refrigerate it and serve cold.

Wednesday, March 17, 2010

Sweet Saffron Rice

Posted by sandhya at 3/17/2010 07:59:00 AM

• 3/4 Cup rice
• 1/2 tsp Saffron strands
• 2 tbsp Hot milk
• 45 gm Clarified butter or margarine
• 2/3 Cup cold milk
• 3 Cardamom seeds
• 1 Inch stick cinnamon
• 4 tbsp Sugar
• 2 tbsp Cream
• 30 gm Chopped walnuts
• 1/2 Cup raisins
How to make Sweet Saffron Rice:

Soak saffron strands in hot milk.
Boil rice for 5 minutes, then drain.
Melt butter in a pan.
Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
Mix cold milk and sugar, stir gently.
Cover the pan with a lid and cook the rice over low heat until done.
Add cream and saffron milk.
Cover it and put on low heat for a minute. Place into a serving dish.
Sprinkle with nuts and raisins.

Sunday, March 14, 2010

Apple Brownies

Posted by sandhya at 3/14/2010 06:29:00 AM


• ½ cup Butter (melted)

• 3 medium Apples (cored, peeled and thinly sliced)
• ¾ cup Baking Cocoa
• ½ cup Walnuts (chopped)
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1 cup Flour
• 1 Egg
• 1 cups White Sugar
• ¼ tsp Salt

How to make Apple Brownies:

• Prepare oven by preheating to 350 deg F (175 deg C)

• Grease a 9 x 9-inch baking pan.
• Mix melted butter, egg and sugar in a large bowl, until fluffy.
• Add in walnuts and apples and fold.
• Take another bowl and sift baking soda, baking powder, flour and salt.
• Combine the wet and dry mixture together and stir until well blended.
• Spread the dough onto the prepared baking dish.
• Place in oven and bake for 35 minutes.
• Apple brownies are ready when a toothpick inserted in the center comes out clean.

Apple Banana Salad

Posted by sandhya at 3/14/2010 06:18:00 AM


• 2 medium red Apples (diced)
• 1 large Banana (halved lengthwise and sliced)
• 1 cup Celery (thinly sliced)
• 1/2 cup Mayonnaise
• 4 tsp granulated Sugar
• 1 tbsp Milk
• Lettuce leaves

How to make Apple Banana Salad:

• Mix the mayonnaise, sugar and milk until smooth.

• In a bowl take the apples, banana and celery.
• Pour the milk mixture over the apple mixture and toss until well coated.
• Serve on lettuce leaves.


Posted by sandhya at 3/14/2010 06:08:00 AM


• ½ ltr Milk
• 1 cup Jaggery
• Elachi Powder (for flavoring)
• 1 tsp Ghee

How to make Therattipal:

• Pour milk in a heavy bottom vessel, to prevent the contents from burning.

• Bring the milk to a boil.
• Once the milk starts boiling, reduce flame and stir continuously, to reduce the quantity of milk by half.
• Add the jaggery and continue stirring.
• Now, add ghee and stir to prevent it from sticking to the vessel.
• Add elaichi powder to flavor.
• Stir until the milk and jaggery start solidifying.
• When the ghee separates form the milk, stir for another 5 minutes, before removing from fire.
• Serve hot.

Rice Puttu

Posted by sandhya at 3/14/2010 05:56:00 AM


• 1/2 kg Rice

• Water to sprinkle
• 1/2 Grated coconut
• Salt to taste

How to make Rice Puttu:

• Soak rice in water for about 4 hours, drain and grind it to make powder.

• Cook the powder for about 5 minutes, while heating stir it.
• Let it cool.
• Combine salt with little water and sprinkle this to the powdered rice just to make the powder wet.
• Place a handful of grated coconut in the puttukutty (special utensil) and then put rice powder till half, now add another handful of grated coconut.
• Close the lid and steam Puttu for about 2 minutes.

Friday, March 12, 2010

Apple and Honey Sorbet

Posted by sandhya at 3/12/2010 09:01:00 AM


• 1¼ pounds Granny Smith apples (cored and thinly sliced)

• 1½ cups Water
• 1½ cups Sugar
• 1½ Lemons (juiced)
• 1 tbsp Honey

How to make Apple and Honey Sorbet:

• Take a large plastic container and mix apples with the juice of half a lemon.

• Cover the container with a lid and freeze it for several hours or overnight.
• Pour water and sugar in a small saucepan and place it on fire. Let the mixture boil.
• When the mixture comes to a boil, reduce heat and cook for 5 minutes.
• Remove the saucepan from heat and add in honey. Stir well and cool completely.
• Pour the apple mixture in a blender and liquidize it.
• Add juice of 1 lemon and the cooled sugar syrup. Blend it well, until smooth.
• Pour the mixture into an ice cream machine and freeze as per the instructions.
• Remove the sorbet 10 minutes before serving, to soften out a little.

Angel Peach Delight:

Posted by sandhya at 3/12/2010 08:48:00 AM


• 1 Angel Food Cake

• 15 Fresh Peaches (sliced)
• 1/4 cup Peach Brandy

How to make Angel Peach Delight:

• Cut 1/4 inch from each side of food cake with a knife.

• Make it 3 inches deep and then put peach slices in the hollowed portion.
• Sprinkle brandy and garnish with sliced peaches to serve.

Ambrosia Salad

Posted by sandhya at 3/12/2010 08:42:00 AM


• 1/4 cup Red Seedless Grapes
• 1/2 cup Pineapple Tidbits
• 1/2 cup Marshmallows
• 3/4 cup Sour Cream
• 1 cup Mixed Fruit Chunks
• 1/2 cup Mandarin Orange Sections
• 1/4 cup Maraschino Cherries
• Lettuce leaves

How to make Ambrosia Salad:

• Wash and drain fruits well.

• Mix all ingredients keeping apart lettuce leaves.
• Mix gently and gradually.
• Chill it.
• Serve on lettuce leaves.

Salt Cheedai

Posted by sandhya at 3/12/2010 08:32:00 AM


• 2 Cups raw rice

• 1/4 Cup urad dal
• 2 tsp Cumin seeds
• 2 tsp Pepper powder
• 1/4 Cup butter
• A pinch asafoetida
• Oil for deep frying
• Salt to taste

How to make Salt Cheedai:

• Soak rice in water for an hour and drain it.

• Now spread it over a piece of cloth or paper.
• After 2-3 hrs grind it in a mixie.
• Fry the rice flour on low heat until brown.
• Sift through a coarse sieve so that there are no lumps.
• Take a pan and fry the urad dal until it is light brown.
• Grind it in the mixie properly.
• Mix it with the rice flour.
• Add butter, asafoetida, cumin seeds, pepper powder, and salt to taste.
• Add water to make thick dough.
• Make small balls of the dough and spread them on a wet towel.
• Heat the oil and fry cheedai until golden colour.
• Put 10-15 cheedai at a time in the oil.

Rice Rotis

Posted by sandhya at 3/12/2010 08:28:00 AM


• 1-1/2 cup Rice Flour

• 1 tbsp Coriander (chopped)
• 2 tsp Oil
• 1/2 cup Onion (chopped)
• 1-1/2 cup Water
• 1 tsp Green Chilies (grounded)
• Salt to taste

How to make Rice Rotis:

• Heat the oil in frying pan.

• Fry chopped onions, coriander leaves and green chilies in oil, for five minutes.
• To this mixture, add one cup of water.
• When water starts boiling, add one cup of rice flour and stir continuously.
• Let this mixture cook for ten minutes on low flame.
• Add another half cup of rice flour to the cooked mixture.
• Knead the mixture into soft dough.
• Roll out rotis using dry flour
• Roast the rotis on tava, adding a little ghee/ oil on both sides.
• Your rice roti is ready!
Serve hot with coconut chutney or butter.

Tuesday, March 9, 2010

Sungta Humman

Posted by sandhya at 3/09/2010 06:46:00 AM


• 500 gms Prawns (shelled, cleaned and headless)

• 2 tbsp Coconut oil
• 1 tsp Asafoetida powder
• Salt to taste

For Paste:

• 1 Coconut (grated)
• 8 Red chillies roasted in coconut oil
• 1 tbsp Tamarind paste
• Water as required

How to make Sungta Humman:

• Grind all the ingredients of the paste in a grinder.

• Mix it with prawns, asafoetida powder and salt in a pan.
• Add some water and mix well. Bring it to boil on low heat.
• Add in the coconut oil and keep on medium heat till the prawns are cooked and the gravy is thick.

Amber Jelly

Posted by sandhya at 3/09/2010 06:37:00 AM

• 3 Egg yolks
• 30 gms Gelatine
• 140 ml Lemon juice
• Thin rind of 1 lemon
• 175 gms Sugar
• 400 ml Water

How to make Amber Jelly:

• Put the above ingredients in a pan and allow the mixture to soak for about 5 minutes.

• Whisk it over the flame till it reaches near boiling point.
• Avoid boiling because it may lead to the curdling of the eggs.
• Allow to cool , decorates with lemon rind and serve.

Suji Idli

Posted by sandhya at 3/09/2010 06:22:00 AM

• For the batter:
• 1 cup Sooji (semolina)
• 1/4 cup Curd
• 1 cup Water
• 1 tbsp Coriander Leaves (chopped)
• Salt to taste
For the tempering:

• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A pinch Asafetida
• 1 tsp Urad Dal (split black lentils)
• 1 tbsp Broken Cashew nuts
• 4 to 6 Curry Leaves
• 2 Green Chilies (chopped)
• 1-1/2 tsp Oil

How to make Suji Idli:

• Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.

• Now heat oil in a pan and add oil in it.
• Add in mustard seeds, cumin seeds, allow spluttering.
• Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
• Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.
• Grease the idli moulds using little oil.
• Add the tempering to the batter and mix well.
• Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.
• Repeat with the remaining batter to make more idlis.
Serve hot with coconut chutney and sambhar.

Monday, March 8, 2010

Set Dosa

Posted by sandhya at 3/08/2010 07:31:00 AM


• 2 Cups rice

• 1 Cup poha
• 1 Cup butter milk or yogurt
• 1 tsp Fenugreek seeds
• Salt to taste
• Oil as needed

How to make Set Dosa:

• Wash and soak rice and fenugreek seeds in warm water for about 2 hours.

• Wet poha with little water and then grind the rice and methi seeds along with poha and salt into a very soft thick batter.
• Put it in a warm place for fermentation for 8 to 12 hours.
• Combine the yogurt or buttermilk with the batter, mix well.
• Pour the batter into the griddle.
• The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle.
• Cook both sides over medium heat, use little oil.
• Set Dosa is ready to serve.

Sprouted Green Gram Dish

Posted by sandhya at 3/08/2010 07:21:00 AM


• ½ cup Cabbage

• ½ cup Sprouted Green Gram
• 1 cup Rice
• 1 Green Capsicum
• 1 Onion
• 1 Carrot
• 2 tsp Soy Sauce
• 2 tsp Oil
• Salt to taste
• Ajinomoto, optional

For Grinding

• Ginger
• 3 Green Chilies

How to make Sprouted Green Gram Pulav:

• Take a large pan and heat oil.

• Chop vegetables and add to pan along with chili paste.
• Stir fry for 5 to 10 minutes and add cup of sprouted green gram
• Add rice and salt and mix properly.
• Add soya sauce and ajinomoto (if required).
• Mix all the ingredients thoroughly.
• Keep on heat for 2 minutes and serve hot.

Sunday, March 7, 2010


Posted by sandhya at 3/07/2010 08:28:00 AM


• 1 cup Toovar Dal
• 1/ 4 cup Coconut (grated)
• 3 Red chilies
• 1 Green Pepper (cut into pieces)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 tsp Mustard Seeds
• 1 tsp Tamarind Paste
• 1 Pinch hing
• 2 tsp Channa dal
• 3 tsp Dhania seeds
• Pinch of turmeric Powder
• Coriander leaves
• 3 tsp Salt

How to make Sambar:

• Wash toovar dal and boil it with 3 cups of water.

• Fry chana dal, hing, dhania seeds and red chilies for few minutes.
• Add grated coconut and fry again.
• Grind the mixture with sufficient water.
• Heat oil in a frying pan and fry green peppers.
• Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.
• Add to it the mixture of third step and cook again for 5 minutes.
• Add boiled dal to it and again boil it.
• Meanwhile fry the mustard seeds and onions.
• Add the above contents along with coriander leaves to the mixture and mix well.
• Sambar is ready to serve.

Sakkarai Pongal

Posted by sandhya at 3/07/2010 08:20:00 AM

• 1 cup Raw Rice
• 1 tsp Moong Dal
• 1 cup Milk
• 4-1/2 cups Water
• 2-1/2 cups Jaggery (grated)
• 10 Cashews
• 10-15 Raisins
• 3 tbsp Ghee
• 1 tsp Cardamom Powder

How to make Sakkarai Pongal:
• Take rice and moong dal in a pressure cooker.
• Add milk with 4 cups of water in it. Cook it.
• Now add 1/2 cup of water to the jaggery and heat it.
• When the jaggery melts completely in water , remove from fire.
• Filter it and add to the cooked rice.
• Stir for 3 mins so that the rice and the jaggery blend together.
• Heat ghee in a pan and add cashews and raisins to it.
• Fry till it becomes golden brown and add to the pongal.
• Finally sprinkle cardamom powder all over and serve.

Rava Urad Dosa

Posted by sandhya at 3/07/2010 08:12:00 AM


• 1/4 tsp Fenugreek Seeds

• 1/2 cup split & dehusked Black Gram
• 1-1/2 cups Rice
• Salt
• Oil for frying

How to make Rava Urad Dosa:

• Soak rice, black gram, and fenugreek seeds for about 3 hours.

• Then, wash and grind to thick paste and allow it to ferment overnight .
• Next morning, add salt and enough water to make it a medium thick batter.
• Take a pan and heat it. Pour a laddle full of batter in the center of the hot pan.
• Lift the pan from fire and tilt it in circular motion to form a dosa.
• When the one side of the dosa is cooked, add 1/2 a tsp of oil and turn over and cook on a medium flame till golden.
• Serve hot with coconut chutney.

Saturday, March 6, 2010

Raw Banana Thoran

Posted by sandhya at 3/06/2010 06:54:00 AM


• 2 cups Raw Banana (cut into small pieces)
• ½ cup Grated Coconut
• 2 Green Chilies
• 1 Small Onion
• 1 Garlic
• 1 tsp Mustard Seeds
• 2 Dry Red Chilies
• ¼ tsp Turmeric Powder
• Salt (to taste)
• 2 stalks Curry Leaves
• 2 tbsp Coconut Oil

How to make Raw Banana Thoran:

• Place the raw banana pieces in a pressure cooker, with enough water, turmeric powder and salt and cook.

• In a grinder, place the grated coconut, green chilies, onion and garlic and grind them well.
• Place a pan on fire and heat coconut oil in it.
• Splutter mustard seeds and add red chilies and curry leaves.
• Add the cooked bananas and coconut mixture.
• Stir well and cook on low flame, for 2 to 3 minutes.
• Serve hot.

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