Sunday, September 8, 2013

Vinayagar Chathurthi Greetings

                                    Hi  All my Blogger Friends ,  

                               Vinayaga Chathurthi Vaalthukkal

Sunday, December 2, 2012

Raagi Halwa


Ragi Flour  - 1 Cup

Water  -  5 Cups

Grated Coconut  -  1 Cup

Milk  - 1 Cup

Jaggery  -  1 Cup

Cardamom Powder : 2 tsps

Ghee -  4 tsp

Almonds - 10 (Blanched and skinned)


Soak ragi flour with water for 1/2 an  hour. 

Grind with coconut and strain using a fine strainer. 

Discard the pulp. 

Add milk to the ragi+coconut liquid. 

Stir in the jaggery  till its completely dissolved. 

Put it on the stove on a low heat and keep stirring. 

Within 5 minutes, the mixture would have thickened. 

Add ghee  frequently   to ease the stirring.

Add the cardamom powder to it and keep stirring. 

Give continuous stirring  till the mixture reaches a semi solid consistency. 

Remove to a ghee  greased plate and garnish with almonds. 

Cut into pieces when cool.

Thursday, November 29, 2012

Mixed Sprouts Curry


Mixed Sprouts - 2 cups

Onion - 1no (medium size)

Tomato - 2 nos (medium size)

Green chillies - 2 nos

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp  

Coriander powder - 1 tsp

Garam masala powder - 1 tsp

Freshly squeezed lemon juice - 1 tsp

Fresh Coriander leaves a handfull ( for garnishing ) 

Oil as you need

Salt to taste


In a pressure cooker cook the sprouts for 2 whistles with a cup of water , 

turmeric powder and with little salt..

In a pan add 2 tsp of oil, add finely chopped onions and saute till light brown in color

Add grated tomato, chopped ginger and green chillies. 

Add turmeric powder, coriander powder and stir and cook well     

Stir  the gravy well and add the cooked  sprouts and adjust  salt and water. 

Add garam masala powder and cook the curry till sprouts take up the flavor of spices. 

Adjust the consistency of gravy as per your choice garnish with coriander leaves.

Finally squeeze out some lemon juice and serve with Hot Rice or Chappathis....

Thursday, November 22, 2012

Cucumber Dosa


Idly Batter- 1 cup

Cucumber pieces - 1 cup (peeled and chopped)

Salt to taste

Oil as you need


Make a nice paste of the cucumber pieces and mix it with the idly batter and adjust salt .

In a pan Pour the batter and put oil around the dosa. 

Make it crispy and turn it to the other side to cook.

Serve hot with coconut chutney or peanut chutney..... 

Tuesday, November 20, 2012




Split moong dal - 1 cup

Carrot - 1/2 cup (grated)

Cucumber - 1/2 cup (grated)

Lemon juice - 1 Tbs

Green chilies - 2 nos (finely chopped) 

Mustard seeds - 1/2 tsp

Asafetida - a pinch (optional)

Fresh coriander leaves - a handfull

Oil as you need 

Salt to taste


Soak the split moong dal in water for one hour 

Drain the water and keep it aside 

In a bowl put the grated cucumber and carrot and mix it well.

Finally add the dal, lemon juice, chopped coriander and salt.

In a pan heat oil , splutter mustard seeds ,

then add the chopped green chillies and asafoetida 

Add it to the bowl and saute well with the dal mixture.

Sunday, November 18, 2012

Vegetable Briyani



Basmati Rice - 2 cups

Mixed Vegetable (cauliflower, potato, 
carrot , beans) - 1 cup 

Green Peas - 150 gms

Ginger garlic paste - 2 tsp

Onion - 3 nos (Finely chopped)

Green Chillies - 2 (Finely chopped)

Mint leaves - handfull (cleaned and chopped) 

Coriander leaves - handfull (cleaned and chopped) 

Red Chilly Powder - 1 tsp

Cloves - 5 nos

Cinnamon - 5 nos

Cardamom - 5 nos

Black Pepper Powder - 1/2 tsp

Tomato - 3 nos (chopped)

Curd - 1/2 cup ( lightly sour )

Oil - 2 tbs

Ghee  - 2 tbs

Dry Fruits (cashew nuts, raisin) - 10 nos (optional)

Bread slices - 5 nos (toasted)

Salt to taste


Wash and soak the basmati rice half an hour before cooking.

Toast the bread slices in ghee.

Fry the dry fruits in ghee. 
Cook the green peas. 

Take 2 tbs oil and 1 tbs ghee in a pressure cooker add cinnamon , cloves, Cardamom and

 black pepper powder and stir for about a minute.

Then add mint leaves, coriander leaves , onions and

saute them for a minute till they get pink in color.

Add ginger garlic paste and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Add all the vegetables and the green peas.

Add the curd and stir well Cook it for about 10 seconds. .

After the vegetables blend well with the briyani masala

add 3 cups water and the soaked basmati rice.

Give 2 whistle and put off the gas.

After cool add the remaining ghee, fried bread pieces ,

dry fruits and green coriander, mint leaves.

Serve the hot vegetable biryani with onion  raita

Friday, November 16, 2012

Rice Fritters



Grain rice - 1 cup

Milk  - 2 cups 

Cream - 150 gms

Orange Zest  - 1/4 cup

Lemon Zest  -  1 tbs

Sugar - 1 cup

Egg - 1 no

Baking powder - 1 tsp

Oil -  for frying 

Honey sauce:  

Honey - 1 cup

Orange juice - 1/2 cup

Cinnamon - 1/4 tsp

Method :

 In a pan  boil   milk and cream at medium flame.

Add  the orange zest, lemon zest, rice, and sugar and mix thoroughly. 

Cover with a lid and turn the flame to low.

Stir the rice pudding  now and then and  doesn't  allow to stick to the bottom.  

 If the pudding becomes too dry before the rice is cooked, add extra milk.

The rice is cooked when the pudding looks quite dry and thick. 

Turn off the heat and let it come to room temperature,

In a  bowl beat the egg  and  
mix with  the cold rice pudding.

Finally add the baking powder  to the batter and stir well  

In a deep pan put  oil  and heat at medium flame. 

Using two spoons , scoop   the rice batter and shape likes in the image.

Deep fry until golden brown  drain on a paper towel to absorb the extra oil.

In a  pan combine the honey, orange juice, and cinnamon  and heat at medium flame.

After 2 or 3 minutes turn off the flame. Now the sauce is ready.

Drizzle  the  sauce on top of the  fritters and dust with powdered sugar and Serve !!!