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 !!!  

Thursday, November 15, 2012

Green Gravy Chicken


Chicken Pieces  -  6 nos (Big size)

Green chillies  -  4 nos

Onion  - 1 no ( Big Size)

Curd - 2 Tbs

Coriander leaves -  a handfull

Mint leaves - a few

Ginger-garlic paste -  4 tsp

Coriander powder - 1 tsp

Cloves powder - a pinch

Cumin powder -  1 tsp

Turmeric powder -  a pinch

Garam masala - 1/2 tsp

Oil as you need

Salt to taste


Marinate the chicken pieces  with a tsp of ginger garlic paste , salt and curd for 2 hours.

Grind onions, mint - coriander leaves, ginger-garlic, green chilies into a smooth paste.

In a pan heat oil and add cumin seeds. 

When they start popping, add the marinated chicken , turmeric powder and the ground  paste . 

Add  garam masala, coriander powder, cloves powder salt and  adequate water .

Cook till chicken  pieces come soft and dry. 

Serve with Hot Rice or  Chicken Briyani or Mutton Briyani :) :)  

Tuesday, November 13, 2012

Lakshmi-Kubera Pooja At Home

 Kubera Yanthram  

Hi My Dear Blogger Friends ,

    Please follow this Hindu rituals and do get enlighted.... 
Kubera is regarded as the god of wealth in Hindu mythology. Lord Kubera is also known as the god of yakshas (savage beings). Kubera is always remembered with the goddess of fortune, Lakshmi. Chanting of Kuber Mantra blesses the worshipper with money and prosperity by drawing new avenues and sources of income and wealth. Mantra of Kubera helps to increase the flow of funds and the ability to accumulate wealth. Kubera Mantra is as follows:

                             Kubera Manthram

     "Om yakashyaya kuberaya Veaishravanaya 
                    dana danyathpathaye 
danadanya smithirmme dehi tapaya swagah"

Sunday, November 11, 2012

HappY Diwali


Milk   -  2 cups  

Maida  - 1 cup

Sugar  - 1 cup

Butter -  lime sized ball

Soda Uppu  - 1 pinch

Ghee or Vanaspati for frying


Boil milk till it comes to 1/2 of its quantity

Add  one cup of maida and soda uppu  with  the thickened milk . 

Make into smooth dough use butter. 
Make into small lemon sized balls and press into rounds of about 1 1/2" diameter.

In a pan at medium flame heat  ghee or vanaspati. 

Fry the Badhusa  one by one   till it comes to golden brown colour.

Prepare sugar syrup with one string consistency.

Put the fried badhusas  in the syrup. Give some time to absorb the sugar syrup. 

Gently turn it to the other side.

Remove from sugar syrup after 10 minutes and arrange it in a tray 

and garnish with sliced nuts and saffron.

Our delicious Diwali Festival   Badusha is ready to serve.

Friday, November 9, 2012

Chicken Nuggets


Boneless  Chicken   - 1 cup

Maida  flour -  2 tbs 

Eggs - 2

Bread crumbs - 2 tbs 

Salt -  to taste

Pepper - 2 tsp

Dried Basil - 2 tsp

Oil  for Deep fry


Clean and cut the chicken  into chunks.

Mince the chicken pieces with  salt and spices (basil and pepper).   

Break the eggs into a bowl and beat. 

Take  the chicken mix into unshape pieces and  roll them in the maida flour  

Dip into the egg mix and c
oat with bread crumbs and keep aside. 

In a pan at medium flame heat  oil  and drop unshaped nuggets in the oil and fry
all sides untill it comes  brown  in colour . Don't allow them  to burnt.

Serve hot with sauce or green chilly chutney ..

Thursday, November 8, 2012

Urad Dal Chutney


Urad Dal - 1 cup

Red Chilies  - 6 nos 

Asafoetida -  a  pinch

Tamarind juice  - 1 tbs  

Mustard Seeds  - 1 tsp

Cumin Seeds  - 1 tsp

Curry Leaves  - a few

Oil  - as you need 

Salt  to taste

Method : 

In a pan at medium flame  heat a tsp of oil and fry the red chillies and the urad dal seperately.
When the dal becomes cool, grind  it with red chilies , tamarind juice,  asafetida and  salt .
Transfer to a bowl and keep aside. 

Season the chutney with mustard , cumin seeds  and  the curry leaves... 

Wednesday, November 7, 2012

Sweet and Sour Idly


White rice - 
1 cup(Raw rice)

Poha - 
1 cup

Coconut - 
1/2 cup (shredded)

Jaggery,- 1 cup (finely grated)

Buttermilk - 1/2 cup

Fenugreek  - 1/4 tsp

Cardamom  - 2 nos (powdered)

Raisins - 5 nos ( roasted)

Cashew halves  - 5 nos (roasted)


Soak  rice and  fenugreek  seeds 2 hours seperately. 

Soak poha  for 5 minutes and  squeeze and keep aside

Rinse rice well and make a nice paste along with coconut,

fenugreek seeds , jaggerry and poha.

Instead of water use the buttermilk while grinding.
Adjust salt and allow  the batter to  ferment  upto  8 hrs.

Add the cardamom powder and pour the batter in a oil greased pan. 

Decorate with the roasted raisins and cashews. 

Steam the idly  at medium flame and  serve with chutney  or sambar or pickle.

Tuesday, November 6, 2012

Mango Chammanthi

Ingredients : 

Green mango pieces  - 1 cup (peeled, sliced)

Green chillies  - 5 nos

Small onion  - 2 nos

Ginger - 1/2 inch

Coconut - 1 cup (shreded)

Salt - to taste


Grind all the ingredients together in a mixie jar  

If the  mangoes are not sour enough add 1 tsp of  lemon juice while grinding.

No need to season it.  Serve with idly , dosa and chappathi...

Sunday, November 4, 2012

Tapioca Curry


Tapioca -  2 nos (Normal size)

Coconut -1/4 cup (shredded)                                                                   

Jeera - 1/4 tsp

Garlic -  2 pods  

Green  chillies - 2 nos

Red chilly - 2 nos

Turmeric powder - 1/2 tsp

Oil - 2 tbs

Mustard seed - 1 tsp

Urad dal - 1tsp

Curry leaves - a few

Method : 

Boil  tapioca with  salt and turmeric powder and mashed it.

Make a nice paste of   coconut, curry leaves, jeera, green  chillies and  garlic  

In a pan at medium flame  put  oil splutter mustard, urad dal and curry leaves.

Add the grounded paste  and saute till the raw smell goes.

Put the mashed tapioca  and adjust salt 

Mix  well  with coconut paste.  Season with red chillies.  

Serve with rice , chappathi , poori  etc... 

Ginger Murabba



 Jaggery - 1 cup

 Sugar - 1/2 cup

 Ginger - 1/2 cup

 Cardamom powder - 1 tsp 

 Water as needed

 Ghee - 1 tbs


Peel the outer layer of the ginger and wash and grind it  to a fine paste, 

If need you can add a little water. 

Put sugar and Jaggery  in a non stick pan and add little water 
just to sink it.

Keep it on a medium flameand  keep stirring.

When it comes to one string consistency, add the ginger paste and cardamom powder. 

Keep stiring, until it starts leaving the sides of the container. 
Switch off the stove.

Grease a plate with ghee and pour the mixture when it is hot.

When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.

When it comes to the room temperature  ,  store it in an air tight container.

Friday, November 2, 2012

Vegetable Rava Idli



Rava  - 2 cups

Curd  -  1 cup

Carrot -  1 cup (Finely  chopped)

Peas - 1/2 cup ( boiled)

Beans - 10 nos (Finely chopped)

Red capsicum -1 no (Finely chopped)

Tomato - 1 no  (Round silces) (optional)

Green chillies  -  2 nos ( finely chopped)

Ginger - 1 tsp ( grated)

Mustard seed  - 1 tsp

Salt - to taste

Edible soda salt  - 1 tsp

Oil - 2 tbs 

Coconut   - 2 tbs  (shreded )

Coriander leaves - for garnishing


Take a big bowl add rawa , 2 tbsp oil and  mix well.

Add curd  ,  vegetables , turmeric powder and water mix well  make a  thick batter .

Add   the edible soda salt and mix well 

which helps to  raising the batter and idlis could be soft.
Heat oil in a pan , temper with mustard seed, chopped green chillies ,

grated ginger and  add it to the batter.

Grease oil in a idly plate, arrange the tomato and add the idly batter.

Pressure cook (without whistle) for around 6- 7 mins.

Garnish with gratted  coconut and the coriander leaves.  

Serve with any kind of chutneys. 

Thursday, November 1, 2012

Crispy Cashew Pakoda


 Cashews - 1 cup

 Gram flour - 1 cup

 Rice flour - 1 Tbs

 Ginger garlic paste - 2 tsp

 Finely chopped mint - a handfull

 Finely chopped coriander leaves  -  a handfull

 Green chillies - 4 nos ( chopped )

 Curry Leaves- a handfull

 Cumin seed - 1 tsp 

 Red chilly powder - 2 tsp

 Dhania coarsely 
crushed -  1 tsp

 Baking soda - 1 tsp

 Salt   to taste

 Oil for  frying


Mix all the ingredients except oil.

Add  2 tbs of warm oil   and mix well 

Now the mixture looks dry and lumpy, mix it thoroughly.

 warm water  little by little   make a dough thicker than  chappthy dough. 

In a pan heat oil and   t
ake a big lump of the dough in the hand and 

drop little by little in the hot oil with the help of fingers  for deep-frying.

Fry all the sides  in the medium flame till the pakodas come to light golden brown.

Drain in the tissue paper to absorb the excess oil.

Cool it and store it in an airtight container. 

You can serve this as side dish , evening snacks ...etc...