Thursday, August 21, 2008

Sesame~Til~Ellu Ladoo

Sesame seeds ladoo is one of my favourites...(i love to eat them any time...) Black Beauty
Ingredients for making Ellu~Sesame~Til Ladoo:
  • Sesame Seeds - 4 cups (check for impurities)
  • Cashew Nuts broken into small pieces (few to garnish)
  • Brown Sugar or Jaggery - 1 1/2 cups
  • water - 1/2 cup
  • Cardamom - 4

Method for making Sesame Seeds Ladoo :

Step 1: Heat a Deep Pan and Dry roast the Sesame Seeds in medium heat . ( i have used black sesame , can use the lighter coloured sesame also)Once its nicely roasted, remove from heat and keep it aside to cool.

Step 2: In another vessel add the jaggery(powdered) or brown sugar and water and heat in medium heat. Let it boil till the syrup consistency becomes thread like (for making ladoos).

Step 3: Powder Cardamom Seeds and add it to the Jaggery syrup and mix nicely and remove from heat.

Step 4: Add the Roasted Sesame Seeds, Cashew nuts to the jaggery syrup and mix well.

Step 5: Keep the mixture aside, let it cool down .

Step 7: Then make small round shaped ladoos out of the mixture.

Sesame Seeds (Til,Ellu) Ladoo is ready to serve...

Wednesday, August 13, 2008

Kathirika Kadalai Kootu~Eggplant Garbanzo Kootu

Ingredients for making Kathirikai Kondakadalai Kootu ( Brinjal/Eggplant and Garbanzo/Chickpeas Kootu):
  • 1 cup - Garbanzo beans (canned or pre-soaked in water for 3 hrs)
  • 1 cup brinjal, 3 to 4 (cut in to small pieces)
  • Sambar powder - 1 Teaspoon
  • Tamarind Paste - 1 Teaspoon or a small lemon sized tamarind
  • Turmeric Powder - a small pinch
  • Red Chili powder - a small pinch (according to spiciness)
  • Red Gram Dal - 1/2 cup (cooked)
  • Mustard seeds - 1 teaspoon
  • Split Black Gram Dal - 1 Teaspoon
  • Red Chili - 1
  • Salt - according to taste
  • Cooking Oil - 1 teaspoon

Method for making Kathirikai Kondaikadalai Kootu:

Step 1: Cook the Garbanzo Beans and Red Gram Dal for 15 minutes or until cooked. Let it cool - keep it aside.( i normally pressure cook both of them together for 2 whistles - approx., 15 minutes)

Step 2: Wash and cut the Brinjals/Eggplants in to small pieces and keep it immersed in water if u are not planning to cook them immediately (preventing it from turning out black in color)

Step 3: Pre-heat a deep pan with 1 teaspoon of cooking oil ,add mustard seeds, red chili, black gram Dal, curry leaves, cut eggplant/brinjals and stir it for 2 minutes.

Step 4: Add Turmeric Powder, Chili Powder, Sambar Powder and stir nicely till nice aroma comes out...

Step 5: Add the tamarind paste with 2 cups of water and salt ,stir in nicely.

Step 6: Let it boil till raw smell of tamarind goes and the eggplant cooks...out .

Step 7: Add the cooked Garbanzo Beans, Red Gram Dal and mix nicely adjust by adding water ...according to the desired quantity.

Step 8: Let everything boil nicely... approx.. 5 minutes in reduced heat.

Can garnish this with kootu vadam and Cilantro (kothamali leaves)

Remove and let it cool..ready to serve...

This is a great side dish for Steamed White rice....or can eat this just as is...(healthy)

I served this dish with steamed white rice with little clarrified butter, Pappad, Simple Oni0n Pachadi...

Olan ~ Long Beans and Pumpkin in a simple Gravy

Fresh Harvested Long Beans and Green Chili's with Store brought Yellow Pumpkin......
Close look of the veggies......
Veggies cut in to fine strips ( 1 inch pieces) ready to get cooked....
End result of veggies....cooked in a simple gravy....easy to cook....will be awesome side dish for Steamed Rice

Ingredients for making Olan:

  • Long Beans : approx. 10
  • Green Chili's: 3 (adjust according to taste)
  • Yellow Pumpkin - Half (cut into 1 inch pieces)
  • Water - 2 cups
  • Salt - according to taste
  • Coconut oil / canola oil - 1 tablespoon
  • Curry leaves - few (optional)
  • Coconut milk - 1/2 cup (optional)

Method for making Olan:

Step 1: Wash and cut long beans , Pumpkin and green chili's

Step 2: Transfer the vegetables to a cooking pot and add 2 cups of water and salt let it boil...(until cooked). (check the pumpkin- it will become soft when cooked)

Step 3: Check for salt , add coconut oil or canola oil to it and the curry leaves, stir nicely.

Step 4: If adding coconut milk (Sim the Olan and smash the vegetables softly and pour in the coconut milk and stir nicely). Let it cook for another 5 minutes in minimum heat.

Step 5: If not using coconut milk just skip it and smash the vegetables softly and proceed... the steps...

Olan is ready to serve...with steaming White rice.....

I like to eat Olan with rice , rasam and pappadam (pappad).

This is a Keralite dish (South Indian Cuisine)

Monday, August 4, 2008

Lemon ,Lemon ,Lemon

Instant and easy method of making lemon pickle... will be yummy with curd rice....(yogurt rice)

Ingredients for making Instant Lemon Pickle:

  • Lemon - 4
  • Red Chili Powder - 2 Teaspoon
  • Asafoetida - a pinch
  • Mustard - 1 Teaspoon
  • Salt- 2 Teaspoon
  • Cooking oil - 2 Tablespoon
  • Fenugreek Seeds - 1 Teaspoon

Method for making Instant Lemon Pickle:

Step 1: Wash and wipe dry the lemons nicely. Cut it in to small pieces (tit bits).

Step 2: Heat a skillet with oil, Add the mustard seeds, when they stop popping , add the cut lemons, stir nicely.

Step 3: Add chill powder, salt, fenugreek seeds, Asafoetida and mix nicely.

Step 4: Keep stirring for 5 minutes and then remove from heat. Let it cool and then remove them to a airtight container.

This pickle stays fresh for at least a month if refrigerated .

Will be awesome with curd rice.

Ripe Banana Fritters

This is how i make use of overripe bananas that sits in my kitchen counter top......longing for someone to stretch a hand to help themselves with banana...

Ingredients for making Banana Fritters:
  • Ripe / Overripe Banana - 2 (medium sized)
  • All Purpose Flour(Maida) - 1/2 cup
  • Rice Flour - 1/2 cup
  • Bengal Gram Flour - 1/2 cup
  • Baking Powder - a small pinch
  • Sugar - 1 Tea spoon
  • Salt - 1/2 Tea spoon
  • Cooking Oil - little for deep frying
  • Food Color(orange) - a small pinch
  • water - Little to make a thick batter

Method for making Banana Fritters:

Step 1: Peel and cut the bananas in to long strips and keep it aside.

Step 2:Heat a deep skillet with cooking oil for deep frying.

Step 3: Mean time in a mixing bowl add the dry ingredients and mix well and make a thick batter adding water little by little.

Step 4: When the oil is ready for deep frying... gently add the cut banana strips in the batter and drop in to the oil and deep fry.

Step 5: When its nice golden brown in color remove from heat. Let it cool for few minutes, then serve.

(note: the deep fried banana fritters will be very hot inside eat it carefully .)

This is a nice evening snack... Kids will love this...

Thursday, July 31, 2008

Capsicum~Bell Pepper Curry

Ingredients for making Capsicum/ Bell Pepper Curry:
  • Capsicum - 1 large or 2 medium sized ( can use red/green,yellow
  • Tomato - 2 small
  • Onion - 1 medium size
  • Ginger - 1 inch (peeled and chopped)
  • Garlic - 2 cloves
  • Potato - 2 medium size
  • Red chili powder - 1/2 tsp
  • Turmeric Powder - a pinch
  • Sambar / Curry Powder - 1 tsp
  • cumin seeds - 1/2 tsp
  • Water - 1 1/2 cups
  • salt - to taste

Method for making Capsicum/ Bell Pepper Curry:

Step 1: Wash and cut the vegetables in to 1 inch cubes, finely chop Onion,Ginger and Garlic.

Step 2: In a Skillet add 1 Tablespoon of cooking oil and heat it then add 1/2 tsp of cumin seeds.

Step 3: Add the chopped Onion, Garlic,Ginger and fry for till the Onions become transparent.

Step 4: Then add salt, Red Chili Powder, Turmeric Powder, Sambar / Curry Powder and mix well. (till nice aroma comes out)

Step 5: Then add the cubed Tomatoes and mix well, till they become mushy.

Step 6: Then add the cubed Capsicum, Potato and water (1 1/2 cups) mix well and cook till the potatoes are done.

Step 7: Mix everything nicely, adjust salt to taste. Remove from heat. Capsicum Curry is ready to serve.( can make this curry with Little gravy or dry).(i normally make this curry with Little gravy --i.e i remove the curry when it has little water in it, if u like the other version i.e dry then keep stirring it till the water fully evaporates)

This is a nice side dish for Chapati, Naan, Paratha, (White )Steamed Rice

I served this Capsicum Curry as main dish with White Rice (Steamed Rice) for Lunch.

Saturday, July 26, 2008

Blogging Friends Forever Award

Vidhya of My Reciepes passed me this award....Thanks Vidhya

The following rules apply to this award:

1. Only 5 people are allowed to receive this award

2. 4 of them followers of your blog.

3. One has to be new to your blog and live in another part of the world.

4. You must link back to who ever gave you the award.

Passing this award to :





and Sujatha from Madurai,India.(my newest reader)

Friday, July 25, 2008

Savoury Treats

Was feeling like to eat something savoury after the Carrot decided to make the Ribbon (pakoda) used to prepare this often back home...She used to fill up big big dabbas(boxes) with ribbon pakoda and we munched it during the summer vacation...'crunch- crunch', 'munch munch' ....How soon the time changed... now i have started preparing this for my kids and they are enjoying "crunch and munch" part of it...

Ingredients for making Ribbon Pakoda or Muruku:
  • Bengal Gram Flour - 3 cups
  • Rice Flour - 2 cups
  • Red Chili Powder - 1 Teaspoon
  • Salt - 1Tea spoon
  • Sesame seeds - 1 Teaspoon
  • Cumin Seeds - 1 Teaspoon
  • Butter - 2 Tablespoon (room temperature)
  • Asafotedia - 1/2 Teaspoon

Method for making Ribbon Pakoda(Murukku):

Step 1: Heat Oil in deep frying.

Step 2:Mean time , add all the ingredients in a mixing bowl and mix well, sprinkle water and make a smooth dough...

Step 3: Once the oil is ready to be deep fried... Pass the dough through the pakoda nazhi to the oil and let it cook.. once it turn to nice golden color . Remove from Oil and strain the excess oil to a tissue.

Step 4: Let it cool. Ready to be served.

Step 5: Continue the same process till the dough finishes. Cool and store in an airtight container.

This can be done in large quantity and stored (i made six cups) (lot of ribbon pakodas...)...can be served as snacks for tea time or can be munched upon just like that.

Thursday, July 24, 2008

Carrot Halwa

Carrot Halwa......Yum Yum...
Ingredients for making Carrot Halwa:
Fresh grated Carrots - 6 medium sized or grated 4 cups
pistachios - a few (to garnish)
Cashew Nuts - a few (to garnish)
Raisins - a few (to garnish)
Milk - 4 cups
Sugar -2 cups
Cardamoms- 4
Clarified Butter - 4 Table spoons
Food Color(orange)- a small pinch(optional)

Method for making Carrot Halwa:
Step 1: Wash and Peel the carrots and grate them finely (hard way) or grind them to fine pieces (easy way).
Step 2: Heat a deep skillet add 1 Table spoon of Clarified Butter and fry the Cashew nuts, raisins and remove them to a bowl.
Step 3: In the same Skillet add the Grated Carrots in medium heat and fry till they become soft and reduce in size.
Step 4: Add other ingredients to it Milk, Food Color, Sugar, Cardamom and mix nicely and cook stirring in between, till the ingredients reduce in quantity and form ball middle of the skillet . This takes approx 45 minutes (slow cooking).
Step 5: Add the remaining Clarified Butter,Cashew nuts, Raisins,Pistachios and mix nicely.
Step 6: Remove from Heat and this Ready to serve. Can serve this warm or cold...according to individuals taste.

This Carrot Halwa will be good if refrigerated... for at least a week....
I normally make Carrot bulk and refrigerate it.. and give this as snacks to my kiddo...
he loves it and i am happy that he is eating veggies(carrots) for snacks....

The sweetest part is Usha of Veg Inspirations has given me a friendship award and

Thank you so much Usha, I am truly honoured. I would like to pass this award to

Rashmi of Delhi Belle
Vidhya of My Reciepes

The second one is Cooking Station passed me the Magic Lamp of Luck

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Monday, July 21, 2008

Onion Fritters

This is my all time favourite.. goes well as a snack.. or as a side dish for rice...
Ingredients for making Onion Fritters:
  • Rice Flour - 1 cup
  • Bengal Gram Flour - 1/2 cup
  • Onion - Chopped in to thin strips
  • Red Chili Powder - 1/2 tsp
  • Salt - according to taste
  • Asafoetida - 1/2 tsp
  • Baking soda - a pinch
  • water - to sprinkle
  • Curry Leaves - few (optional)

Method for making Onion fritters:

Step 1: Cut and peel the onions into thin strips and keep aside..

Step 2: Heat cooking oil in a deep frying pan.

Step 3: Mean time mix all the dry ingredients in a mixing bowl and add the cut onions,curry leaves and sprinkle little water and mix them nicely.(use as little water as possible)

Step 4: Once the oil is ready for deep frying...take a handful of dough and pinch into small pieces and drop them in oil and deep fry or just drop small pieces of the dough with the help of a spoon to the oil.

step 5: Turn them in between and cook. Remove from oil once they become reddish brown in color...this ready to serve.

Step 6: Continue the same till the dough is complete... serve it warm..

These Onion Fritters can be served warm as snacks with Tomato Ketchup or With Indian style Chutneys...

I served this as a side dish for dinner with Garlic Rasam and Parrupu Thogayal

Roasted Whole Potato

Who doesn't like.... potato....especially my family loves.. potato..and whole potato is one of the favourites....

this is how i make my whole potatoes...

I used small variety of red potatoes , peeled and cooked (can boil it in stove top or pressure cook or microwave it)till they are done.

Ingredients for making Roasted Whole Potato:
  • Small Red Potatoes - 10 to 15
  • red chili powder - 1/2 tsp
  • turmeric powder- a small pinch
  • salt - according to taste
  • Asafoetidia - a small pinch
  • Curry leaves - optional
  • Mustard Seeds- 1/2 Tsp
  • Bengal Gram Dal - 1/2 tsp
  • Split Black Gram Dal - 1/2 tsp
  • Cooking Oil - 3 table spoon

Method for making Roasted Whole Potatoes:

Step 1: Peel and Cook or Cook and Peel (according to Ur convenience) stove top/microwave/pressure cook until the potatoes are done, make sure that the potatoes are intact. Keep it aside to cool.

Step 2: In a Pan , add 1 table spoon of oil and heat it.

Step 3: Add the mustard seeds when it starts to splutter add the Bengal gram Dal and Split Black gram Dal, curry leaves, turmeric and Asafoetida mix well.

Step 4: Add the cooled-cooked potatoes, red chili powder, salt and gently mix.

Step 5: Turn the heat to medium and let the potatoes roast.

Step 6: Add the rest of the oil on top of the potatoes and let them fry for 10 more minutes and turn them in between. (once the potatoes are nicely coated with a layer of the spices its ready to be removed from heat).

Step 7: Remove from heat.

These roasted whole potatoes can be served as a side dish for Plain white Rice or with lemon rice or Tomato rice or with chapattis...

Friday, July 18, 2008

Homemade Ghee

Ghee or Clarified Butter is used in most of the Indian dishes.. especially the home made ghee's fragrance adds to the richness of any dish. Few years before i used to buy store brought ghee ....but now have learnt to make ghee from butter .. so now a days... make homemade ghee...( i make it at home... just for the fragrance of it)

I used 2 pkt of Kirkland brand Unsalted Sweet Cream Butter from Costco (16 OZ ) each

Method for making Clarified ghee from Butter:

Step 1: Heat a large Pot/Pan, add the butter, melt it in medium heat.Stirring occasionally..
Step 2: When the melted butter boils a scum will be formed (creamish white) in color,continue the heating process...The scum will start to settle to the bottom of the pan or pot and the ghee will begin to clear.
Step 3: The scum will turn out to nice golden brown and fragrance of fresh ghee will come. The ghee is ready. Remove it from heat, let it cool. Once it cools strain and separate the ghee from scum and store the ghee in an airtight clean container.
The Ghee will last fresh for over 6 months with out any problem. We can also refrigerate it.
Notes: Making Ghee is very easy and simple..But takes lot of time. Do not fasten the process by increasing the heat, the ghee needs to be slow cooked...
The whole procedure took me about 45 minutes.

What next... Oh, yes the Tag...Veda murthy of Iyengar's kitchen tagged me from Kai Kriye art blog.
The rules are:

"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog".Let the person who tagged you know when you’ve posted your answers."-

1.What was I doing ten years ago?
Studying in Chennai,India.
2. Five things on Today's "To do" list
To do laundry
Post at least one new post in my food blog and answer the tag
Clean up my vegetable garden
Help my son ( 2 yr old) to gift wrap few presents... for the weekends birthday party
To download the photos from my camera or card reader
3.I am addicted to :
browsing the Internet
playing with my two sons( 2 yr old) and (3 months old )
and now a days blogging......
4.Things I would do if I were a billionaire:
Will do lot of Travel...with my family..visit places.(world tour).. enjoy all the best things in life... do some charity....will give best education to my kids... and save some for my future and my family future....

5. Places i have lived:
Madhya Pradesh - India
Tamil Nadu - India
and now in California - U.S.A

I pass on this tag to Cham, Usha, Priti, Rekha,Shreya and Trupti

Thursday, July 17, 2008

Green Flat Indian Bread

Ingredients for making Green Flat Indian Bread:
  • 2 cup spinach (Frozen/ Fresh)
  • 2 cup Chapathi Flour/ Wheat Flour
  • litter water to knead the flour
  • salt to taste
  • red chili powder - 1/2 tsp
  • cooking oil - 2 Tablespoon

Method for making Green Flat Indian Bread:

Step 1: Wash the spinach and cook it (i microwaved it for 7 minutes) and then let it cool.

Step 2: Once the cooked spinach is cooled put it in a blender and blend it to a smooth paste.

Step 3: In a mixing bowl add the chapatti / wheat flour , little salt, red chili powder, the grounded spinach and mix well and knead it to a dough add a spoon of oil and knead it again..Cover the bowl and keep the dough aside for at least 10 minutes.(the dough will be of nice green in color)

Step 4: Then make small rounds of the dough and flatten it like chapathi using little chapathi flour then and there.. and cook on the skillet both sides until done...

Step 5: Remove from the skillet and add little ghee or oil on top of it...Continue the same procedure until all the kneaded dough gets over...

Step 6: ready to serve...

Can serve this Green Indian Flat bread with little butter on top of it... with any side dish or just with plain yogurt and little pickle.

I served my spinach chapathi or Green Flat Bread warm with yogurt and pickle...

The taste was awesome....(try to serve the chapathi's when they are nice warm...)

Wednesday, July 16, 2008

Chatpata Saeb

A simple healthy snack adjusted to my family's taste.....Chatpata Saeb (apple)
I try maximum to serve fruits as afternoon snacks to my kid and rest of the family... and try to keep or store Fresh fruits in a visible place so.. they tend to first grab the fruits instead of cookies or any chips.. etc...,
Here i have used three varieties of apple... cut them in to small bite size pieces and garnished.. it with my favourite... mix of spices....
Ingredients for making Chatpata Apple:
  • Apples few( i used Granny Smith, Red Delicious and Brae burn) can use according to availability and your taste...
  • Salt - according to taste
  • Red Chili Powder - a pinch
  • Dehydrated lemon juice - a pinch or Lime juice - 1/2 teaspoon (for a full bowl of fruits)

Method for making Chatpata Apple:

Step 1: Wash and cut,de-seed the apples and cut them to bite size..

Step 2: Add Spice mixture(salt, chili powder and lemon juice) to the cut Apples mix well and then remove it to a serving bowl and serve.

I simply love to eat fruits by adding the spice mixture.

For variations can use this spice mixture with Oranges,Watermelon,Pineapple,Mangoes,Cantaloupe...Guava...

Monday, July 14, 2008

Flat Beans and Cabbage Parrupu Usili

Ingredients for making Beans Cabbage Paruppu Usili:
  • Beans - handful washed and cut in to small pieces
  • Half Cabbage - washed and cut to small pieces
  • Bengal Gram Dal - 1/2 cup
  • Red Chili -2
  • Asafoetida - a small pinch
  • Salt (according to taste)
  • 1/2 tsp Split Gram Dal
  • 1/2 tsp Musturd Seeds
  • Curry Leaves few (optional)

Method for making Beans Cabbage Parrupu Usili:

Step1: Soak the Bengal Gram Dal in water for at least 2 hrs.

Step 2: In a blender add the soaked Bengal Gram Dal,Salt, Asafoetida, 2 Red chili and grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed remove it and set aside to cool.

Step 4: Wash ans Cut the beans and Cabbage and Cook the beabs alone.I microwaved it.

Step 5: Drained the excess water from the cooked Vegetables.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a pan and add 1 tablespoon of oil and then add 1/2 tsp mustard seeds, when it starts spluttering add the split gram Dal, curry leaves(optional) and the cut cabbage and then cooked beans and fry them approx 5 -10 minutes, or till it becomes dry. Add salt just for the beans and cabbage and then add the scrambled Usili paste.

Keep stirring the Beans Cabbage Usili for about 5 minutes. Then remove to a serving dish and this is ready to be served with any kozhambu for rice...

Cabbage Fritters

Cabbage Vadai(fritters)
Hearing vadai itself the soaking, grinding,,,long procedure comes to mind.. here is a method for making instant vadais or fritters... using vegetables...... According to me its healthy and nutrisious.

Ingredients for making Cabbage Fritters(Vadai):
  • half Cabbage - Washed and shredded finely
  • Green chilly - 2 (according to taste)
  • Salt (according to taste)
  • Ginger - 1 inch piece(peeled and cut finely)
  • Broiled Bengal Gram Dal /Pottukadalai/Dahlia - 2 cups
  • Curry leaves - few (optional)
  • Anise Seeds - 1/2 Teaspoon
  • Cumin Seeds - 1/2 Teaspoon
  • Water - Little just to sprinkle and make a dough
  • Cooking oil - for deep frying the fritters

Method for making cabbage Fritters/Vadai:

Step 1: Wash and shred the cabbage finely,cut the green chili,ginger and curry leaves.

Step 2: Dry Grind the Broiled Bengal Gram Dal in to fine powder. Remove in to a mixing bowl and add the cut cabbage,chili,ginger, salt,curry leaves and mix well and then sprinkle little water and bind them to a dough .

Step 3: Heat a deep frying pan with cooking oil.

Step 4:Grease your hand with little water or room temperature oil. Take a small amount of dough in hand flatten and shape it in to patties (vadai).

Step 5: Deep Fry it in oil. When its nice golden brown remove from oil and drain out the excess oil from the fritters...

Step 6: Its ready to serve.

can serve this as snacks with hot tea or as starters.. or just add on to your regular lunch or dinner as side dish. This is a nice way to include the vegetables to our diet.. especially with kids when they say no no to veggies and yes yes to deep fried stuffs...

Note: If making this fritters for kids.. PS adjust the spiciness according to your kids taste.

the given ratio will yield approx 15 medium sized fritters/vadai.

Saturday, July 12, 2008

Whipped Mixed Fruit

Ingredients for making Whipped Mixed Fruit:
  • Apple- 1
  • Banana-1
  • Orange - 1
  • Any seasonal Fruit - 1 (like mango,plum,peach,nectarine...)
  • Sweetened Condensed Milk - 1/2 cup
  • 1 cup Milk :( 2% or whole milk)
  • Cream (optional)
  • Lemon Juice - 1 Tablespoon

Method for making Whipped Mixed Fruit:

Step 1: Wash and chop the fruits to small cubes and add lemon juice to it and mix well (lemon juice is added to retain the color of the fruits.)

Step 2: Keep aside a handful of the cut fruits for each serving and refrigerate them until the whipped mixed fruit is ready to serve.

Step 3: Blend the remaining fruits in a blender, add the condensed milk, milk and blend till they are smooth.

Step 4:In a serving cup add the fruits, the blended whipped fruit and cream (optional) and serve cold.

Note: This can be done using a single fruit or with combination of fruits according to the availability and desire of the fruits.

Kids will love this dessert. I follow this recipe for my kiddo to eat his servings of fruit.

The ratio given will make approx., four servings...

Brown Rice Halwa

I used brown rice for making this halwa....Brown Rice is also called as 'unpolished rice' , it is brown in color...(normally all types of rice are brown in color before the process of polishing)
Every rice grain has an outer layer of thick covered layer called 'husk'. Under this there is a thin layer called 'bran' which is the brownish layer. The brownish layer is removed during the process of polishing,that becomes the White Rice, but for the brown rice the bran is left intact.
Brown Rice is believed to be more nutritious compared to the White Rice.

Ingredients for making Brown Rice Halwa:
  • Brown Rice: 1 cup
  • Sugar : 2 Tablespoon
  • Coconut Milk - 1 can ( i used one 14oz can) / coconut milk from one medium sized coconut approx. 3 cups.
  • Clarified Butter (Ghee)-1/2 cup
  • Few Nuts to garnish like Melon Seeds or Almonds
  • Condensed Milk -1 can ( i used one 14oz can)

Method for making Brown Rice Halwa:

Step 1: Soak the brown rice in water for 4 hours.

Step 2: In a blender add rice and sugar and Grind it to a fine paste.

Step 3: Make 3 cups of Coconut Milk (can use store brought or can make from the scratch) and add to the blended rice mixture and mix well.

Step 4: Grease a Plate with Ghee (for pouring the rice halwa) and keep it aside

Step 5: Heat a heavy bottomed Pan , then in a medium heat add the grinded mixture to the pan. Keep Stirring continuously for approx 15 minutes.

Step 6: Add the Condensed Milk and Clarified Butter(Ghee) keep stirring nicely till the Ghee starts forming in the sides of the pan, and the mixture forms a ball shape in the centre.

Step 7: Remove from heat, spread the mixture to the plate. Sprinkle the desired nuts for garnishing. Keep it aside to cool. After few minutes cut into small cubes and this is ready to serve.

This is a nice mild sweet for people who like eating sweets but don't want it to be too sweet..

Note: If you are trying to make this rice halwa from regular rice (polished rice) u need to add food color to it otherwise the rice halwa will be white in color.

Thursday, July 10, 2008

Weekend Lunch

This is our weekend lunch.
Rice with Lentils with clarified butter,Pappad,Avakai Manga, Avial, Vendaikai Pulli Pachadi and Yogurt. ..Yum Yum....
After a long time we had lunch in banana leaves....South Indian Foods are normally served in Banana Leaves.Back at home in India we used have lunch in banana leaves for most of the occasions, marriage cerimonies, festivals....This used to be our Paper Plate(hee hee).
I personally feel that food served in banana leaves adds an extra taste and flavour to the food.

Orange Rind Pullikachal

Ingredients for making Orange Rind (Tholi) Pullikachal :
  • Skin of peeled Orange -1 medium sized
  • Tamarind - 3 Tablespoon paste
  • Turmeric Powder- 1/2 Teaspoon
  • Salt - according to taste
  • Ginger - 2 Tablespoon peeled and chopped
  • Green Chili - 3 (chopped finely)
  • Asafoetida - 1/2 Teaspoon
  • Mustard - 1/2 Teaspoon
  • Split Black Gram Dal - 1/2 Teaspoon
  • Curry Leaves (optional)
  • Jaggery - 1 Tablespoon
Method for making Orange Tholi Pullikachal:

Step 1: Peel the Skin of the Orange and cut it finely (in tit bits), cut the ginger and green chili and keep it aside.

Step 2: Heat 2 Tablespoon cooking oil in a pan, add the mustard seeds, let it splutter, add the curry leaves, split black gram Dal, asafotedia, ginger, green chili . Fry for a minute.

Step 3: Add the tamarind paste with 3 cups of water, turmeric powder, jaggery, salt. let this boil for about 15 minutes (approx.,) till the mixture reduces to thick consistency.

Step 4: Add the finely cut Orange skin and mix everything, let it boil for few more minutes ,till the pieces become soft when touched and the oil starts forming a circle in pan.

Step 5: Remove from heat. Let it cool. Store in an airtight container.

This Pullikachal will stay good for a week and if refrigerated will be good for approx., 10 days.
Can be eaten with Curd Rice.

Vazhaikai (Plantain) Curry

Ingredients for making Plantain Curry:
  • Raw Plantain -1
  • Red chili - 1
  • Red Chili Powder- 1/2 Teaspoon
  • Salt - according to taste
  • Asafoetida - a pinch powder
  • Turmeric - a pinch
  • Mustard seeds - 1/2 Teaspoon
  • Split Black Gram Dal
  • curry leaves (optional)

Method for making Plantain Curry:

Step 1: Wash and Peel the Plantain Skin and cut the plantains in to small dices and put it in a bowl with water.

Step 2: Heat a pan with 1 tablespoon of cooking oil, add the mustard seeds when it starts to splutter add the black gram Dal, red chili , curry leaves,asafoetida,turmeric powder and the diced plantains, fry for a minute.

Step 3: Add 1 1/2 cups of water,salt, red chili powder and cover with lid and cook till soft.

Step 4: Keep stirring in between and fry them till the water evaporates. Remove from heat and Let it cool . Its ready to serve.

Its a good side dish for rice. I served my Plantain curry for dinner with Red Bell Pepper Archivitta Sambar,Rice and Orange Tholi Pullikachal.

Broccoli Paruppu Usili

On the verge of Indianizing stuffs, i ended up making broccoli paruppu usili.
This is how i made ....
Ingredients for making Broccoli Paruppu Usili:
  • Broccoli - 1 whole Flower
  • Bengal Gram Dal - 1/2 cup
  • Red Chili - 2 (adjust according to the spiciness)
  • Asafoetida- a small pinch
  • Salt (according to taste)
  • 1/2 tsp Split Gram Dal
  • 1/2 tsp musturd seeds

Method for making Broccoli Paruppu Usili:

Step 1: Soak the Bengal Gram Dal in water for at least 2 hrs.

Step 2: In a blender add the soaked Bengal Gram Dal,Salt, Asafoetida, 2 Red chili and grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed remove it and set aside to cool.

Step 4: Wash and separate the Broccoli floret's and cut them to small tit bits, cook then ( i microwaved for 6 minutes)

Step 5: Drained the excess water from the cooked Broccoli.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a pan and add 1 tablespoon of oil and then add 1/2 tsp mustard seeds, when it starts spluttering add the split gram Dal, curry leaves(optional) and the cooked broccoli and fry them approx,5 -10 minutes, or till it becomes dry. Add salt just for the Broccoli and then add the scrambled Usili paste.

Keep stirring the Broccoli Usili for about 5 minutes. Then remove to a serving dish and this is ready to be served with any kozhambu for rice...

I normally serve Usili for pulli/ vatha kozhambu, Moru (buttermilk) kozhambu or Rasam. It goes well with Sambar too..

But what i personally feel is since it already has (Dal/lentil) in it... it is best with combination of side dish without lentils.....

Yesterday night i served my broccoli Paruppu Usili with Okra Moru Kozhambu for dinner with rice. My family enjoyed it.. Hope u will also like it...

Tuesday, July 8, 2008

Egg Substitutes

From childhood itself i wanted to bake a cake myself, but had to skip most of the recipes, as all of them had usage of eggs in it. Me and my family being vegetarians we don't use eggs in our day to day cooking. I was doing lot of Google searching for the egg substitutes..... now have come to conclusion with few of the substitute which we carry normaly in our pantry.... used in a correct ratio will give an end result of the same as eggs in the recipe.

Few Egg Substitutes:
  1. Ener-G Egg Re placer(pls follow the directions in the pkt) available in most of the supermarkets.
  2. 2 Tablespoon Corn Starch = 1 Egg
  3. 2 Tablespoon Arrowroot Flour = 1 Egg
  4. 2 Tablespoon Potato Starch = 1 Egg
  5. 1 heaped Spoon Soy Powder + 2 Tablespoon Water = 1 Egg
  6. 1 Banana = 1 Egg ( for making Cakes,Muffins etc.,)
Hope these substitutes would help you all too...

Monday, July 7, 2008

Onion Pulli Kozhambu

I normally make this kozhambu when i have lot of onions or when my fridge is out of stock . This goes well for rice with any curry.
Ingredients for making Onion Pulli Kozhambu:
  • Onions - 2 medium size
  • Tamarind Paste - 1 Teaspoon paste
  • Salt to taste
  • Sambar Powder - 1 Teaspoon
  • 1/2 Teaspoon mustard seeds
  • 1 Red Chili
  • 1/2 Teaspoon Read Chili Powder (or according to spiciness)
  • 1/2 Teaspoon Split Black Gram Dal
  • Curry Leaves (optional)
  • a pinch asafoetida powder

Method for making Onion Pulli Kozhambu:

Step 1: Peel and cut the onion in to 1 inch pieces.

Step 2: Heat a Deep Pan , add 1 Teaspoon Cooking Oil and add the mustard seeds when it splutters add the black gram Dal, red chili and the add the cut onions, asafoetida powder and curry leaves, keep stirring the onions till they turn transparent.

Step 3: Add the sambar powder and fry them for a second till nice aroma comes out.

Step 4: Then add the Tamarind paste with water , let it boil (till the raw smell of tamarind goes) and the kozhambu comes to a desired consistency (it will be little thick). Add salt to taste and let it boil once more. Remove from Heat.

This can be served for Rice with any curry.

Tuesday, July 1, 2008

Cauliflower Paruppu Usili

I cook most the vegetable Cauliflower as a side dish for chapattis. But today thought why not to make paruppu usili from this. A small twist from the regular beans/kothavaranga paruppu usili.
This is how i made my Cauliflower Paruppu Usili.
Ingredients for Cauliflower Paruppu Usili:
  • Bengal Gram Dal - 1/2 cup
  • Red Chili - 2 (adjust according to taste)
  • Asafoetida - a small pinch
  • Salt - according to taste
  • Cauliflower - 1 medium sized flower
  • 1/2 tsp split Black Gram Dal
  • 1/2 tsp mustard seeds

Method for making Cauliflower Paruppu Usili:

Step 1: Soak the Bengal Gram in water for at least 2 hrs.

Step 2: In a blender add the soaked 1/2 cup Bengal Gram Dal, Salt, Asafoetida , 2 Red Chili and Grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed keep it aside to cool.

Step 4: Wash and separate the cauliflower to floret's and cut them to small tit bits and cook them( i microwaved it for 6 minutes).

Step 5: Drain the excess water from the cooked cauliflower.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a Pan and add 1 tablespoon of cooking Oil and then add 1/2 teaspoon mustard seeds when it splutters add a red chili, 1/2 teaspoon split Black Gram Dal , curry leaves (optional)and the cooked cauliflower and fry for 5 minutes, add salt for the cauliflower and then add the scrambled usili paste.

Step 8: Adjust salt to taste and keep stirring the cauliflowers usili for approx 5 minutes. Remove from the Pan to a serving dish.

I served Cauliflower Paruppu Usili as sidedish with Onion Pulli Kozhambu for rice .

Unni Appam

Unniappam is a small round shaped rice cake sweet made out of rice, jaggery, ripe banana, ghee/oil. This is one of the famous Sweets of Kerala. The name for this sweets comes like this, in Malayalam language Unni means small and appam means rice cake.

Ingredients for making Unniappam:
  • Raw Rice - 1 cup
  • Jaggery - 1 cup
  • Ripe Banana - 1 medium size
  • Coconut thinly slices - 1 Tablespoon (optional)
  • Cardamom - 4
  • Baking Soda - 1 small pinch(optional)

Method for making Unniappam:

Step 1: Soak the raw rice for 2 hrs.

Step 2: Grind the rice with jaggery,cardamom and banana to a smooth batter like dosa batter .

Step 3: Remove the batter to a dish and keep aside, let it ferment for at least 6 hrs ( I normally grind this at night and will leave it to ferment till morning and and make it morning itself).

Step 4: Just before making the unniappam, add the baking soda and the thinly sliced coconuts, mix well.

Step 4: Heat the Appa Chatti/ Aebleskiver Pan in medium heat add grease with little Oil or Pan.

Step 5: Once its ready pour each whole with little batter and wait for 5 minutes or till the batter is cooked turn and cook till its gets a nice golden brown color.

Step 6: Remove the Unniappams from the Appachatti or Aebleskiver Pan to a tissue and drain the excess oil or ghee from it.

Step 7: This can be served warm or in room temperature. Store it in airtight container and it will be good for 4 days.

Enjoy this relishing Kerala Sweet.

Monday, June 30, 2008

Channa Bhatura

Channa Bhatura this is my all time favourite dish , i normally make this for breakfast or rather to say brunch for weekends or for dinner.
Ingredients for making Bhatura:
  • 2 cups - All purpose flour(maida)
  • 1 cup Buttermilk ( or as desired to knead the dough)
  • 1/2 Teaspoon Baking Soda
  • Salt to taste
  • 2 Tablespoon Oil/Butter
  • Oil for deep drying
Ingredients and method for making Chole (channa): pls follow the link

Method for making Bhatura:

Step 1: In a bowl mix all the dry ingredients together- All purpose flour, salt, baking soda and mix well.

Step 2 : Add the buttermilk and water to the dry ingredients and knead them to a soft pilable dough. Keep it in a airtight container and let it rest for 2 to 3 hrs .

Step3: Heat Cooking Oil in a deep frying pan.

Step 4: Meantime take the dough and knead it again. Then roll out a small amount of dough to make it 1/4Th inches thick and 5 inches in diameter.

Step 5: Deep fry it in oil. Fry one side and then turn over and deep fry the other side. Remove when it turns golden brown and then drain the excess oil in a tissue paper and then serve the Bhaturas warm with side dish Chole (channa), a small piece of lime and some fresh cut Onions.

Sunday, June 29, 2008

Vegetable Kuruma

Ingredients for making Vegetable Kuruma:
  • Green Peas - 1 cup
  • Potato - 2 medium size
  • Onion - 1 medium size
  • Tomato - 2 medium size
  • Carrot - 1 medium size
  • Green Beans - 5
  • Grated/ Shredded Coconut- 1/2 cup
  • Fennel seeds - 1 Teaspoon
  • Cumin Seeds - 1 Teaspoon
  • Green Chili - 1
  • Ginger - 1 inch piece
  • Garlic - 2 cloves minced nicely
  • Cardamom - 2
  • Cinnamon - 1 inch stick
  • Cloves - 2
  • Turmeric Powder - a small pinch
  • Salt to taste

Method for making Vegetable Kuruma:

Step 1 : Cut the vegetables and cook and keep it aside.

Step 2: In a blender add the ginger, garlic, fennel seeds, cumin seeds, cinnamon, cardamom, cloves, green chili and grated coconut and grind them to smooth. Add little water and grind them.

Step 3: Heat a deep skillet add cooked vegetables to it and add turmeric powder , the grounded paste , mix well and let it boil.

Step 4 : Adjust the consistency by adding little more water if required. Add salt and mix well. Let it boil for 5 to 10 minutes.

This is a nice South Indian Side dish. It goes well with South Indian Parotta, Dosai, Aapam, Chappathi.

I served this side dish for our weekend breakfast with Aapam.


Aapam and Kuruma is a famous breakfast dish of Tamilnadu, however in Kerala its famous with side dish Coconut milk and Vegetable stew (Ishtu).This is one of my favourite breakfast dish.
Ingredients for making Aapam:
  • Raw Rice(long Grain Rice) - 2 cups
  • Sugar - 2 Tablespoon
  • Salt - 1 Teaspoon (according to taste)
  • Grated/Shredded Coconut - 1/2 cup
  • Coconut Water/ Plain Water - 1/2 cup
  • Cooked Rice - 1/2 cup
  • Baking Soda - a small pinch

Method for making Aapam:

Step 1: Soak the rice in water for about 3 hours.

Step 2: In a blender add the cooked rice,shredded coconut, sugar and grind them to a smooth paste .Then add the soaked rice to it and blend them to a paste by adding water or the coconut water to it. Such that the batter becomes smooth paste.

Step 3: Add the required amount of salt to it and mix well.

Step 4: Keep the batter aside and let it ferment for at least 8 hrs.(i normally do this process in the night, so by morning the batter is ready for making appams)

Step 5: When the batter is ready, Add a pinch of baking soda to it and mix. Then Heat a flat skillet or "Appa Chatti" .

Step 6 : Wipe the Flat skillet with little cooking oil and then pour a small laddle ful of the batter and rotate the skillet in such a way that a thin layer is formed in the outer side of the aapam and the centre remains thick.

Step 7: Close the skillet with a lid, for the upper side of the aapam to get cooked. Remove the lid after a minute. Check the bottom part of the Aapam. It will be light brown in color and the upper part of the aapam will be soft and shiny - it should not stick to hand when touched.

Step 8: Remove the aapam from the skillet and continue the same process till the batter gets over.

This aapam can be served warm with Kuruma for breakfast.

Blueberrie Pancakes

Blueberries are high in anti- oxidants, fiber,Vitamin A,Iron and Vitamin C.They contain no Fat, no Cholesterol and are very low in Calories. So why not incorporate such a nice berry to our diet.
I make Pancakes using blueberries. They are made out of whole wheat flour. Its very sweet and moist. It can be eaten for Breakfast. Its healthy according to me and Yummy to the kids.

Ingredients for making Blueberrie Pancakes:
  • 1 1/4 Th cup whole wheat flour
  • 2 tsp All Purpose Flour
  • a pinch baking soda
  • Butter - 2 Tablespoon
  • 1 cup buttermilk
  • 1/2 tsp salt (or according to taste)
  • 1 tablespoon sugar or sweetener
  • 1/2 cup blueberries ( Fresh or Frozen)

Method for making Blueberrie Pancake:

Step 1: In a bowl mix the dry ingredients- All purpose flour,wheat flour, baking soda,sugar and salt.

Step 2: In another bowl whisk butter, buttermilk and add the dry ingredients to it and stir well till the batter is moistened. Then add the blueberries and mix well.

Step 3: Pour a ladle of batter to a medium sized skillet over medium heat, cook till they are done (approx. 5 minutes)

Step 4: Turn and cook till the bottom part turns to a nice brown color

Step 5: Remove the pancake from the skillet and repeat the same till the batter is finished.

These Blueberrie Pancakes can be served with Maple Syrup, with or without Butter. They remain moistened.

Thursday, June 26, 2008

Lemon Rice

Lemon Rice ~ Elumicham Pazham Sadam
This is South Indian Dish. It has a nice Yellow Color, from the Turmeric Powder.It can also be made when you have left over rice and can be served with just Potato Chips or with any Indian Side Dish. Kids will love this Simple yet tasty Lemon Rice.

Ingredients for making Lemon Rice:

  • 1 cup cooked rice (basmati rice or long grain rice)
  • 2 Table Spoon Lemon Juice
  • 1/2 Teaspoon Sesame Oil or Any Cooking Oil
  • 1 Tablespoon Peanuts
  • 1 Red Chili
  • 1 Green Chili
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Black Gram Dal
  • 1 Teaspoon Bengal Gram Dal
  • 1/4 teaspoon Turmeric Powder
  • Curry Leaves (optional)
  • Cilantro Leaves (optional)
  • half Carrot peeled and grated (optional)
  • Salt to taste

Method for making Lemon Rice:

Step 1: Cook the rice and make sure that the cooked grains stay separate. Keep it aside , to cool.

Step 2: Heat a Skillet, add cooking oil then add the mustard seeds, let it splutter, then add the Bengal gram Dal, black gram Dal,Curry leaves, Red chili,Green chili, Peanuts and fry for a minute.

Step 3: Add the Turmeric Powder and mix nicely .

Step 4: Switch off the Heat and add the cooled Cooked Rice and then salt and mix everything nicely such that the rice is evenly yellow in color.

Step 5: Add the Lemon Juice to the Yellow Rice. Mix nicely. Let it stay for approx. 15 minutes. Remove to a serving Dish, Garnish with Grated Carrots and Cilantro Leaves. Is Ready to serve.....

Can be served with Potato chips or any side dish

I served my lemon Rice with Matar Paneer for Lunch.

Wednesday, June 25, 2008

Matar Paneer

Matar Paneer ~ Green Peas With Indian Cottage Cheese

Ingredients for making Matar Paneer:
  • 1 cup cubed Paneer(Indian Cottage Cheese)
  • 1/2 cup cooked Green Peas ( Fresh or Frozen)
  • 2 medium sized Onions finely Chopped
  • 3 medium sized Tomatoes chopped
  • Garlic - 3 cloves finely cut
  • Chili Powder- 1/2 Teaspoon
  • Turmeric Powder - 1/2 Teaspoon
  • Coriander Seeds - 1 Tablespoon
  • Cumin Seeds - 1 Teaspoon
  • Fennel Seeds - 1 Teaspoon
  • Cinnamon - 1 inch piece
  • Cardamom - 1
  • Cloves - 2
  • Milk half Cup - (2% or whole milk)
  • 1 Tablespoon Clarified Butter
  • 1 Tablespoon Cooking Oil
  • Few Cilantro Leaves (optional) to garnish
  • Few Cashew nuts(optional) to garnish

Method for making Matar Paneer:

Step 1: Cook the Matar(Green Peas) for approx. 10 minutes in microwave or stove top.

Step 2: In a Skillet add 1 Teaspoon Oil ,Let it heat then add the cut onions and garlic and fry for a minute, when it becomes transparent, add the cut tomatoes and fry nicely , when the onion tomato fry becomes somewhat dry add the the coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon and fry for a minute, stirring constantly. Remove from Heat. Let it cool.

Step 3: Now grind the cooled ingredients to a paste.

Step 4: Heat a Skillet with 1 tsp Ghee (Clarified Butter) and add the grounded paste to it and then fry for a second and then add the Cooked Green Peas, Red Chili Powder, Turmeric Powder. Mix nicely , add the required amount of salt. Let it boil for approx 5 minutes. Check for the Salt.

Step 5: Add the required amount of Milk to it and mix nicely. It should have a Thick Gravy(adjust accordingly the amount of milk) can use cream also.

Step 6: Keep it in low heat for approx. 10 minutes.

Step 7: Mean time we can deep fry the cubed Paneers in Ghee or Cooking Oil.

Step 8: Remove the Green Peas Gravy from heat and add the Deep fried Paneers. Garnish with Cashew nuts, Cilantro leaves.

This is ready to serve. It can be served with Chapatis or Wheat Tortillas, Na an, Breads, Rice, Pooris. I served with Lemon Rice and Potato Chips.

Note: This Dish can be made without using Paneer also just omit the Step 7 and garnish , serve.

Homemade Paneer~Indian Cottage Cheese

Paneer or Cottage Cheese is of South Asian Cooking. Paneer is a Diary Product. It is used in Desserts, Snacks, Side Dish and Main Dishes. In India its also known as Chenna
Everybody like Paneer and dishes made out of Paneer.Yesterday i Tried making Paneer from the scratch and thank God it came out very well (like the store brought).
This is how i made my Paneer.

Ingredients for making Paneer:
1 Gallon of (2% milk or whole milk )
2 tablespoon of lemon Juice
a muslin cloth

Method for making Homemade Paneer:
Step 1: Pour the milk to a big vessel add the lemon juice to it, mix well.
Step 2: Then Heat the Vessel which has milk, when it becomes warm, milk will start to curdle, remove from heat and strain the curdled milk over a muslin cloth/cotton cloth.
Step 3: Tie a not over the strained,collected curdled milk and then let it hang over a place like sink faucet for nearly 20 minutes.
Step 4: Remove it and place it on a cutting board and flatten it to a desired shape and keep weight on it and let it rest for an hour.
Step 5: Remove the weight from the Paneer and then Steam the cubes for about 15 minutes.
Step 6: Let it cool, then Freeze it.
Step 7: Cut the Free zed Paneer to required Shapes and Deep Fry in Ghee and Garnish over the dishes.
This homemade fresh Paneer can be used for making various dishes of Paneer like Palak Paneer, Matar Paneer, Paneer Fried Rice, Paneer Pakoda etc...

Tuesday, June 24, 2008

Blue-Blue Smoothie

Ingredients for making blue-blue Smoothie:
  • 1/2 cup orange juice
  • 1 cup plain yogurt / curd
  • 1 cup blueberries (fresh/frozen)
  • Honey/Sugar (add according to taste)

Method for making blue-blue Smoothie:

Step 1: Add Orange Juice, Yogurt, Blueberries,sugar or honey to a blender and blend them until smooth.

Step 2 : Serve in a tall glass.

This smoothie is full of antioxidants. Can be served for breakfast or as an afternoon drink.

Pineapple Smoothie

Ingredients for making Pineapple Smoothie:
  • 1/2 cup Orange juice
  • 1/2 cup peeled, cored and cubed Pineapple
  • honey or sugar to taste
  • 1/2 cup ice cubes crushed

Method for making Pineapple Smoothie:

Step 1: Add Orange Juice,Cubed Pineapple,honey/sugar and blend on high speed for approx. 30 seconds or until smooth.

Step 2: Add the crushed ice and blend to mix well.

Step 3: Serve in a tall glass.

This is a nice tropical drink, for Pineapple lovers. Family will love and enjoy this for Summer.

Watermelon Juice

Watermelon Juice

Ingredients for Watermelon Juice:
  • 2 cups of seedless watermelon chunks
  • 2 tablespoon sugar
  • 1/2 cup cold water
  • Few ice cubes (crushed nicely)
  • lime juice 1 teaspoon (optional)

Method For making Watermelon Juice:

Step 1: Add all the ingredients to a blender and and blend till smooth.

Step 2: In a tall glass add the crushed ice cubes and pour the blended juice over it. Ready to serve.

This is a nice refreshing drink for the summer. Every one in the family will enjoy this drink.

Is kid friendly recipe too.

Potatoes and Garlic Roast

Ingredients for Potato Garlic roast:

  • Potatoes medium sized - 6 or 7
  • Garlic - 2 or 3 small cloves
  • Cooking Oil - 3 table spoons
  • Red chili powder - 1/2 Teaspoon
  • Salt - according to taste
  • Cilantro leaves a few

Method for making Potato garlic Roast:

Step 1: Wash and dry the potatoes, Do no peel them.

Step 2: Cut them into 3/4Th inches.

Step 3: Add them to the baking tray and pour cooking oil on top of it and mix them nicely.

Step 4: Add the peeled and cut Garlic cloves to them.

Step 5: Preheat the oven to 425 F and then Roast the Potatoes for about half an hour or until they are crispy golden brown in color outside and soft inside. Do turn them over in between so that they are cooked all over nicely.

Step 6: When they are done, remove them to a serving Plate and sprinkle the red chili powder and salt all over it and mix well, garnish with cilantro leaves. Its ready to serve.

This can be served as a side dish for rice. Or can be eaten right away ...

Sunday, June 22, 2008


The main ingredient for this recipe is Garbanzo Beans/ Chick Peas. They are a member of Pea family. Also known as ceci (Italy),Egyptian Pea, Gram, Kichererbse (Germany) and revithia (Greece). This is the most widely consumed legume in the world. This was originated in Middle East. They have a flavour in between Chestnuts and Walnuts.

Garbanzo Beans are pale in Yellow Color. In India there are Red, Brown, Black coloured Garbanzo Beans too.
1 cup of Garbanzo Beans has 361 Calories and is rich in Carbohydrates, Proteins, Phosphorus, Calcium and Iron. Since it has such nice properties, why not include this to our food diet.

This is how i make the recipe Chole using Garbanzo Beans.
Ingredients for making Chole :

  • Garbanzo Beans/ Chick Peas - 1 cup ( soak in 3 cups of waters for approx 6 hrs)

  • Onion - 1 medium ( peel and cut in to small pieces)
  • Tomato - 2 medium ( cut in to small pieces)
  • Ginger - 1 inch piece ( peel and cut in to small pieces)
  • Coriander seeds - 1 Tablespoon
  • 2 Dried Red Chili or 1/2 Teaspoon Chili powder( adjust according to the desired spiciness)

  • Cardamom - 1
  • Cloves - 2

Cinnamon - a small stick

  • Cumin Seeds - 1 Teaspoon
  • Anise Seeds - 1 Teaspoon
  • Salt - to taste
  • Cilantro a little (to Garnish)

Method for making Chole:

Step 1: Pressure cook the pre-soaked Garbanzo Beans for 20 minutes or until cooked. (such that it retains it shape).

Step 2: Cut the Onions and Tomatoes.

Step 3: In a pan add 2 Teaspoons of Oil and Add the cut Onions and Fry till they become transparent then add ginger and then cut tomatoes to it and cook till they become mushy. To that add the other spices -cumin seeds, coriander seeds, anise seeds, cardamom, Cinnamon, cloves. Fry for a minute or till a nice aroma comes. Remove from heat and let it cool.

Step 4: Grind the ingredients in the pan to a smooth paste.

Step 4: In the pan, add 1 Tablespoon of oil heat it, then to that add the grounded ingredients then add the cooked Garbanzo Beans add little water to adjust the consistency (the end result should be thick consistency)

Step 5: Add salt according to taste. Mix well. Let it boil for 10 minutes in medium heat.
Chole is Ready to Serve. This can be served as Main Dish garnished with fresh Onions and Cilantro Leaves and a piece of Fresh Lemon or as Side dish with Naan,Chapathi, or with Breads.

Yesterday i cooked Chole for dinner and i served this as a Side dish for Hamburgers Bun

Saturday, June 21, 2008

Carrot and Orange Juice

Carrot and Orange Juice

Intake of Vegeggies and Fruits are most important each day for every one. Escpecially the three colors (Green , Orange, White) play a vital role in fullfilling the need for Vitamins, Minerals .....

To fullfill the Color Orange to our Diet, i make this juice which is a blend of Fresh Oranges and Carrot. My 2yr old just loves this he has named it as " CA-OO".

Ingredients for making Carrot Orange Juice:
  • Fresh Carrots(raw) - 2 (Peel and cut into 1 inch pieces)
  • Fresh Juicy Oranges - 2 or 3 (squeeze out the juice)
  • Sugar - if desired (add according to taste)
  • Water - 2 cups

Method for making Carrot Orange Juice:

Step 1: Blend the carrots in a blender nicely to a smooth texture then add water and blend.

Step 2 : Strain the blended Carrots through a strainer.

Step 3 : Add the Strained Carrot juice and the Orange juice to a blender and blend well. Remove and then Chill it for some time and Serve it.

The end result will have nice Orange Color " kids will love it and its a good breakfast drink too".