Tuesday, July 31, 2012




Wheat flour - 1 cup

Cashew - 1 cup

Sugar - 1 cup

Coconut milk - 1 cup

Ghee - 1 tbs

Salt - 1 pinch 

Oil for deep frying

Method :

Knead the wheat flour with coconut milk , 2 tsp ghee and a pinch of salt.

Wrapped with a wet cloth for half an hour.

Fry the cashews in the ghee till it becomes brown colour.

Make the dough into small balls .

Roll a ball like thin chapathi and put the fried cashews in the corner and 

roll it like in the picture. Do all the doughs like this.

In a thick bottomed vessel put sugar add 1/2 cup water.

Boil it for thick consistency at low flame.

In a pan heat oil at medium flame deep fry 4 or 5 Gulkuls at once.

Turn all the sides like Gulab jamun , then only the gulkul get golden brown colour and crispy

Medium flame is very very important, because inside of the roll have to cook.  

After take the gulkul from the oil put into the thick sugar syrup and toss to coat all sides .

Now sweet and crispy Gulkul is ready to Taste ......  

Saturday, July 28, 2012

Minced Chicken (Keema) Paratha


 Hi ,

My Friend Ashy of http://thezingofmylife.blogspot.in/ Shares her Award with me and i have to distribute it by ten members of my bloggers world. Those days when an Award shared with me, i could not manage my feelings and i 'll go through my blogger friend's list to whom to share with this:))) But now, not like that. Maturedly thought about it and i should share this Award with all my blogger friends, that all bloggers are deserves to got this Sun Shine Award...

Hi All  my Blogger friends, 

Please accept this Award and spread some cheer of our Love and Hugs To Your Beloved friends...Now it is our usual treat time :)))) Shall we celeberate this enjoyable moments with 

                          Chicken Keema Paratha

For Keema:

Minced chicken - 1 cup

Thick curd - 2 tbs

Garam masala - 2 tbs

Chilly powder - 1 tbs

Coriander powder- 1 tbs

Onion - 1 (Big size, Finely chopped)

Tomato I (Big size, Finely chopped)  

Ginger garlic paste - 1 tbs

Salt - to taste

turmeric powder - 1 tsp

Oil - As you need

For Outer Layer:

All purpose Flour - 1 cup 

Salt - as you need

Oil - as you need

Water - as you need

Method :

Make a soft dough of all purpose flour with oil , salt and water, and cover it for an hour.

Wash the minced chicken pieces and drain the water. Marinade the chicken with thick curd ,

salt , turmeric powder, chilly powder, coriander powder, garam masala for an hour...

In a pan at medium flame put oil , add the chopped onion , toss a while add ginger garlic

paste.Fry well , then add chopped tomatoes , curry and coriander leaves. Give a nice saute and

then add the marinaded chicken , Stir well to mingle with masala. Put some water and cover

with a lid to cook the chicken. After some time open the lid the gravy gets dry turn off the fire

and allow it to cool. Make golf ball sized dough and roll it as thin like for pooris . Put a small ball

size of chicken masala at the centre of the poori and close all sides and roll gently . 

Roast the paratha both sides in a griddle using ghee . 

When the parathas turn into golden brown colour 

serve with any raitha...... 

Wednesday, July 25, 2012

Papaya Milkshake



Papaya pulp - 1 cup

Milk -1 cup

Water - 1 cup

Honey - 2 tbs


Peel and unseed the papaya , cut into small  pieces.

Put all ingredients in the mixie jar and give four or five stirs. 

Vitamin A rich , Delicious drink is ready. 

Regular intake of Papaya juice may lighten your skin tone 

Serve with ice cubes...

Saturday, July 21, 2012

Fish Fry


Fish pieces - 5 nos (sliced and washed)

Garlic - 10 pods

Ginger - 1 piece (medium size)

Dry chillies - 6 nos

Pottu kadalai - 1 tbs

Pepper - 1 tsp

Turmeric powder - 1 tsp

Tamarind juice - 2 tsp

Salt to taste

Oil as you need to fry


                               Wash the fish pieces and drain the water completely from it.

                              Dry grind ginger, garlic, dry chillies, pepper , pottu kadalai , 

                                                          salt and turmeric powder.  


                                Finally add the thick tamarind juice and grind it to a nice paste.  

                                            Water is not necessary while grinding. 

                                                 Apply this thick paste  on the fish pieces and 

                                             Refrigerate  it for an hour to absorb the masala.

                       In a pan heat oil and fry the fish pieces gently at medium  flame.

                                  After one side cook well and comes red in colour 

                                   turn it to the other side and cook till it gets crispy.

                               Now the Crispy and  Delicious fish fry is ready to serve :)     

Friday, July 20, 2012

Potato Fry


Potato - 1 cup

Turmeric powder - 1 tsp

Asafoetida - a pinch

Red chilly powder - 1 tbs

Mustard seeds - 1 tsp

Ginger pieces - 1 tsp(crushed)

Salt to taste

Oil - 3 tbs 


Peeled the skin  and washed  and  chopped the potatoes like in the picture. 

In a thick bottomed  pan at medium flame put oil and 

add mustard seeds  to splutter and 

add the crushed ginger pieces and 

asafoetida and then the potato pieces. 

Fry well with salt and turmeric powder. 

Sprinkle water and  stir well without broke the potato pieces.

After the potato cook well add the red chilly powder , 

Cook another five minutes to get crispiness. Serve with curd rice... 

Wednesday, July 18, 2012

Gongura Chutney


Gongura leaves - 1 Bunch
Sambar Onion (Small) - 15 nos

Tomato - 1 (medium size, chopped)

Green chillies - 2 nos

Bengal gram - 1 tsp

Urad Dal - 1 tsp

Dry Red Chilies - 4 nos

Fenugreek - 2 tbs

Tamarind juice - 2 tbs

Gingelly Oil - 25 ml

Asafoetida - 1 pinch

Curry leaves - a handfull

Salt to taste


Clean and boil the Gongura leaves. 

Filter the water and keep the gongura aside. 

In a pan put a teaspoon of oil and saute onion , the chopped tomato and green chillies .

After it comes cool grind with cooked gongura leaves with salt

Dry roast fenugreek and grind it to powder.

In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, 

Bengal gram and allow it for spluttering.

Put asafoetida and red chilies and curry leaves fry for 1 minute.

Sprinkle half of fenugreek powder then add mashed Gongura , and tamarind juice. 

Mix well and add the remaining fenugreek powder 

This way we retain the flavor of fenugreek.

Pour some more Gingelly oil.

Serve with hot rice or chapatti.

Saturday, July 14, 2012

Salem Mutton Chukka Varuval


Hi Friends ,

My Friend Meghana of
proudly shares this Fabulous Blog Ribbon Award with me:))These awards are all just show our love on our friends. I want to pass this award as per rule to five of my blogger friends. Very sad to choose only five among my huge friend's circle... Anyhow all 'll get surely this award by each one got this have to pass another five friends:)) In my opinion my all blogger friends are deserve to get this AwArd...

Suryaprabha from http://aromaticdining.blogspot.com/

Friends , 

I pass this Award with all my love and hugs .

Please accept this and show your Love and Hugs to your loving friends:)))

Let us celeberate this moments with 

                                         Salem Mutton Chukka Varuval


Mutton - 1/2 kg

Red chilly powder - 1 tbs 

Coriander powder- 1 tbs 

Turmeric powder - 1 tsp 

Green chillies - 3 nos (slitted)

Pottu kadalai maavu - 1 tbs (fried gram flour)

Fennel seeds (Sombu)  - 2 tsp

Salt to taste

Oil as you need

Curry leaves - a handfull

Coriander leaves - a handfull


Wash the mutton and put into a pressure cooker with salt, red chilly powder,  

coriander powder, turmeric powder and slitted green chillies.

Add a cup of water and stir well and cook it for 3 whistles.

In a pan at medium flame heat oil add sombu and curry leaves.

Saute a minute and add the cooked mutton with its water.

Allow it to cook till the water in the mutton comes dry.  

Finally add the pottu kadalai maavu and stir well till the raw smell goes out. 
Garnish with coriander leaves.

Thursday, July 12, 2012

Puli Saadham @ Tamarind Rice

Hi Friends , 

                         This is a repost recipe . I posted this at my early stage of my blog started. At that time i don't know how to get comments from my fellow bloggers and promote my space. But now i 'm having a little soft corner at all your Hearts :))) So , Please Give your regular support to me and took contribute in my Growth. I Accept one thing Friends. My fellow bloggers are all very Genuine and i knew that give and take policy runs successful in this bloggers world:)) I respect this manners and Thank you all....  


Here , i used Basmathi rice . But we can do it in our usual rice too.  

 Our usual rice enhance its taste than this Basmathi rice:)-(:

Basmathi rice - 2 cups 

Tamarind juice - 1/2 cup 

Salt to taste 

Turmeric powder - 1/2 tsp 

Fenugreek - 1 tsp 

Asafoetida - a pinch 

Mustard - 1 tsp 

Channa dhal - 1 tsp 

Red chilly - 6 

Sesame oil - 100 gms  

Curry leaves a handfull 

Peanuts - 1 tbs (dry roasted)


Pressure Cook the rice and spread on a plate. keep aside

Heat the non-stick skillet add  fenugreek and asafoetida  dry fry (without oil) for a minute.

Grind this into a fine powder. Set aside.

To the tamarind juice add salt, turmeric powder,

ground powder of fenugreek and asafoetida.  

Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil. 

Pour into the tamarind juice mixture. 

Boil tamarind juice till it reaches thick gravy form and  
until oil comes out with good flavour.   

Add cooked tamarind gravy to the rice.   

Mix well and serve with potato chips or with potato fry....

Tuesday, July 10, 2012

Paruppu Urundai Kulambu

To make paruppu balls


Channa dal - 1 cup 

Toor dal - a handfull

Onion - 1 

Sombu  - 1/2 tsp

Green chili - 2

Curry leaves - a handfull

Garlic - 1 pod (crushed)

Coconut - 2 tsp 

Salt - to taste 

Making Balls:

Soak the channa dhal and toor dhal in water for one hour and grind coarsley.

Add little water while grinding, paste should not be watery.

Add sombu and green chili and all the ingredients together and make small balls.

 For Gravy:

Small onion - 10 nos

Tomatos - 2nos

Sombu - 1 tsp

Fenugreek - 1 tsp

Chilly powder - 1 tsp  

Corriander powder - 1 tsp

Tamarind - 2 tsp 

Coconut paste - 3 tsp

Fry the sombu and vendhayam and powder it. 

Add oil in a pan and fry onion till it turn golden brown and add tomato fry for a while.

Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the 

masala until oil separates from it. 

Add the tamarind pulp.  

Drop the dal balls one by one and close it with a lid and cook for few minutes. 

Don’t stir the kulambu otherwise the balls will break. 

Or you can either steam the balls in idly steamer and add to the kulambu. 

Cover it with a lid and cook until the balls are cooked well. 

Add coconut paste to the gravy. 

When it boils garnish with coriander leaves.

Friday, July 6, 2012

Beetroot Poriyal



Beetroot - 1 cup (chopped)

Onion - 1 (chopped)

Red chilly powder - 1 tbs

Turmeric powder- 1 tsp

coconut - 2 tbs (shreded)

Mustard - 1 tsp

Oil - as you need

Salt - to taste


Peel the outer layer of the beetroot


                                                        chopped the onion and beetroot 

In a pan heat oil  add mustard and allow it to splutter

Then add onion and the chopped beetroot

put salt , turmeric powder , red chilly powder and add little water. 

Give some time to cook

After the beetroot cook well add the shreded coconut and put off the fire


 Tasty Beetroot poriyal is ready to serve...

Sunday, July 1, 2012

Naatu Koli Briyani -Electric Cooker Version




Naatu koli - 1 kg

Rice - 4 cups 

Big onion - 1 no Chopped 

Small onion - 15 nos crushed

Tomato - 3 nos crushed 

Ginger Garlic paste -1 tbs 

Cinnamon - 4 nos 

Cloves - 4 nos

Cardamom - 4 nos 

Fennel seed - 1 tsp

Coriander leaves - 2 hands full

Mint leaves - 2 hands full

Curd - 2 tbs

Lemon juice - 1 tbs

Red Chilly powder - 1 tbs

Coriander powder 1 tbs 

Turmeric powder - 1 tsp 

Salt - to taste 

Oil - as you need 

Ghee - 2 Tbs



                                 Wash and soak the rice half an hour before cook  

                  Wash and cook the chicken pieceswith salt and turmeric powder

             Grind the ginger , garlic, cardamom, cinnamon, cloves , fennel seeds 


                    In a pan heat oil and 1 tbs ghee add the chopped onion


and ginger garlic paste, coriander and mint leaves

Add the crushed tomato and onion

Saute well and add the cooked chicken pieces

add the turmeric, coriander, and red chilly powder

 add curd

and allow it to cook till the oil seperates

 add the rice

 adjust salt and water 


and transfer to the electric cooker

 after the briyani cooked

 Add the remaining ghee and lemon juice and 


some fresh mint , coriander leaves 
mix it with the briyani gently and serve hot with onion raitha