Monday, March 30, 2009

KATHAMBA DHAL (Mixed lentils)


Tuvar dhal- 1cup
Masoor dhal- 1 cup
Splitted Moong dhal- 1/2 cup
Splitted channa dhal- 1/2 cup
Onion- 1 or 2 (Finely chopped)
Garlic- 2 tbsp(Finely chopped)
Ginger-1 tbsp(Finely chopped)
Tomato-1 or 2 (Finely chopped)
G.chilles- 2 or 3(Splitted)
Oil- 2 tbsp
Cumin seed- 2 tsp
Turmeric powder- 2 tsp
Curry leaves- 1 sprig
Mustard seed- 1 tsp

Wash all the lentils, pressure cook them with chopped onion,tomato,g.chilles,turmeric powder,salt ,,curry leves & water.
Allow to cook upto 3 whistle & keep it cool.
Heat oil in a pan, add mustard seed, cumin seed, chopped garlic,ginger saute & add to Mixed dhal.
Garnish with coriander & serve with Roti or plain rice.

Saturday, March 28, 2009




Bread(white)- 10 slices
Sugar- 1 cup( nearly 100 gms)
Milk- 1oo ml
Saffron- a pinch
Yellow food colour- a pinch
Cardamom- 2 ea
Almond- few ( Optional)
Cashew nuts- few
Clarified butter- 1/2 cup



Take the bread, trim the sides by removing crusts.Scramble the bread.

Heat ghee in a pan, add scramled bread, fry until light brown.
Add milk & allow to cook.

Add sugar ,cardamom powder & mix well.
Dry roast few almonds & grind to a fine powder & mix through the halwa.

Add balance ghee & saffron & Food colour & mix well.
Heat ghee in a little pan, add cashewnuts & roast it & add to the halwa.

Mix through well & remove from heat.

Serve cold or hot.


Wednesday, March 25, 2009



Alphonsa mango pulp- 500ml
Whipped cream- 250gm (Click here for recipe)
Condensed milk- 100 ml

Mix all the ingredients & whisk through.
Freeze it & serve cold.

(Pic source fromGoogle)
I Used canned mango pulp.If in season fresh mango can be used & its fresh pulp gives much better output & the authentic fresh flavour of mango.

Sunday, March 22, 2009



For Kofta:

Potato- 200 gms(Boiled & Mashed)
Paneer- 200 gms (scrambled)
Coriander leaves-2 tbsp
cashew-1 tbsp
Raisin-2 tsp
Ginger garlic paste-2 tsp
Salt- to taste
G.chilles- 2 ( Finely chopped )
Oil- for frying
All purpose flour-2 tbsp
Salt- a pinch

For Gravy

Onion- 2 ea medium(Finely chopped)
Tomato- 4 ea( I used canned tomato)
Ginger garlic paste- 2 tsp
Oil- 2 tbsp
Cumin seed-1 tsp
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Red chilli powder- 2 tsp
Garam Masala powder- 2 tsp
Double cream- 50ml( to 100 ml)
Cashew paste- 3 tbsp
Cilantro- for garnishing


Take all ingredients,expect oil, mix well. 
 Make equal balls & keep it aside.

With all purpose flour or gram flour , dust the balls & deep fry until golden brown.

Heat oil in a pan, add cumin seed, chopped onion,ginger garlic paste & saute few mins.

Add all powders ,tomatoes cook until all raw flovours extracts.
Allow to cool & make a fine paste.
Heat the pan , add ground paste & allow to boil.
Add cashew paste & double cream.
Allow to boil & Check the seasoning.
Arrange the kofta in vessel & add malai gravy.
Garnish with cilantro & serve hot with paratha or rice.

Thursday, March 19, 2009


Idly upma


Idly- 4 ea (click here for the recipe)
Oil- 1 tbsp
Mustard seed- 1 tsp
Urad dhal- 1 tsp
Curry leaves- 1 sprig
Ginger- 1 tsp(grated)
Turmeric powder-1 tsp
G.chillies- 1 tsp
Tomato- 1 ea(chopped)
Carrot-1 ea(grated)


Heat oil in a pan, add mustard seed, urad dhal,g.chillies,ginger,curry leaves & saute few mins.

Add onion, tomato, grated carrot,turmeric powder & saute few mins.

Add the scrambled idly & check the seasoning.

Garnish with cilantro & Serve hot with any kind of chutney.

Wednesday, March 18, 2009


This is traditional italian made in many ways as per our style. This was made by my Husband who is a professional chef.


Chestnut Mushrooms - 100 gms (thinly sliced)
Oyster Mushrooms - 100 gms (thinly sliced)
Button Mushrooms - 100 gms(thinly sliced)
Onions - 25 gms (chopped)
Garlic - 25 gms ( chopped)
Double cream - 50 ml
Seasoning - To taste
Lasagne sheet - 500 gms

Method :

Heat Olive oil in a pan. Add in the chopped garlic & onions & allow it to sweat without burning.

Add in all the mushrooms & cook it well in high heat so that the mushroom gets crispy by loosing all its water to make it a mushroom stock.(A stock is a flavourful liquid used in basically making soups & sauces in professional kitchen.)

Check the seasoning & add in the double cream & allow to reduce to get a thick consistency. Remove some separately & reduce further to make it a more thick sauce that is retained in the pan.
Allow the reduced mix to cool & leave it separate.

In boiling salted water blanch in the lasagne sheets & allow it to cool.

Arrange the lasagne sheet & place a small amount of the mushroom mix in the middle & roll it over to make it a crecent shaped pasta.

In a pan reheat the saved remaining mushroom sauce & add in little water to thin down. Once hot add in the cooked ravioli to heat up & get a coating consistency & serve hot.

Can be served with sauteed mushrooms, grated parmesan cheese & chopped Parsley.

Monday, March 16, 2009



Spaghetti - 500 gms
Garlic - 25 gms (sliced)
Onions - 50 gms (thinly sliced)
Green chillies - 10 gms(slit)
Red & Green peppers - 50 gms each(thinly sliced)
Carrots - 50 gms (thin strips)
Tomato Ketchup - 2 tbsp
Soy sauce - 3 tbsp
Seasoning - to taste

Method :

In boiling salted water boil the spaghetti to 'al dante' stage, allow it to cool & sprinkle olive oil so that it doesnt stick.

Heat oil in a pan. Add in the Green chillies & garlic & sweat. Add in the sliced onions & allow it to sweat.

Add in the peppers & carrots & allow it to cook until soft.

Add in the spaghetti along with tomato ketchup & soy sauce & mix well.

Check seasoning & serve very hot.

Tips : In the same way in a hot pan just add garlic & add in tomato sauce & mix in the the spaghetti to make original italian SPAGHETTI IN TOMATO SAUCE.

Saturday, March 14, 2009



Karadaiyan Nonbu:

Karadayan Nonbu or Karadaiyan Nonbu is a major Tamil festival celebrated ending of the Tamil month of Maasi (Malayalam month Kumbham) and beginning of Panguni (Meenam in Malayalam). Savitri Viradham (Vrat), Karadayan Nonbu ritual is observed by all married women for the well being of their husband and that the couples should remain together always. Unmarried women also observe Karadaiyan Nonbu and pray to Goddess Shakti or goddess Gowri (Parvathi) to get good men as their husband.

How to perform the Karadaiyan Nonbu:

On the day of Karadaiyan Nonbu, women prepare a sweet Adai & Kara Adai known as Karadiyan Adai. Karadiyan Nonbu Adai is specially prepared for the Karadayan pooja with rice flour, jaggery and a red coloured dry beans known as Kaaramani. i gave the recipe as follows.

After making the spl Adai preparation it is time to start the Karadaiyan puja. All female members in the family will get ready to start the puja. All ladies assemble the pooja place, Kolams (rangoli) will be drawn by all and a banana leaf will be placed on each kolam.

In the banana leaf, arrange sweet adai , kara adai, banana , betal leaf with nuts, flowers & important thing is nonbu saradu ( yellow thread).( cotton thread dipped in turmeric paste and tied in the middle with some flower.)

The puja starts and the naivedyam is offered to Goddess Parvathi (Kamakshi) or Goddess Shakti.All women chant this mantra:

"Urugada Vennaiyum Oradaiyum Naan Tharuven
Orukaalum En Kanavar Ennai Piriyadirukkanum"
(உருகாத வெண்ணையும் ஓரடையும் நான் தருவேன்
ஒருகாலும் என் கணவர் என்னை பிரியாதிருக்கணும்.)

After puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, chant this slokam,

"Throram Krishhnami Subhake Saharithamdharami Aham

Bharthuayushya Sidhartham Supreethabhava Sarvadha"

In Tamil chant,

"Urukaddha Venneyum oradhayam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum."

உருகாத வெண்ணையும் ஓரடையும் நான் நூற்றேன்
ஒருகாலும் என் கணவர் என்னை விட்டு பிரியாதிருக்கவேண்டும்..

Here the recipe Of Kara Adai & Vella adai ( Sweet Adai.)

Kara Adai:


Rice- 2 cups
Oil-2 tbsp
Mustard seed- 1 tsp
Urad dhal-1 tsp
Curry leaves- 2sprigs
Asafoetida- 1/4 tsp
Grated coconut- 1 cup
Ginger-1 tsp(grated)
Salt- to taste
G.chillies- 2 (chopped)
Water- 6 cups(ratio= rice : water = 1:3)
Karamani(cow pea)- 2 tbsp(cooked)


Preheat the pan, add rice fry until light golded brown.
Leave it cool & grind coarsely.

Heat oil in a pan, add mustard seed,urad dhal,curry leaves, ginger,g chilles & sute few mins.

Add water & allow to boil.
Add grated coconut,karamani & coarsely grind rice.

Mix gently & allow it cool.

Make a small ball, flatten it & stream in a pressure cooker.
Vella Adai ( Sweet Adai):


Rice- 2 cups
Jaggery- 4 cups
water- 6 cups
Cardamom- 3 ea
Grated coconut- 1 cup
Cooked cow peas(red karamani)- 2 tbsp


Preheat the pan, add rice fry until light golded brown.

Leave it cool & grind coarsely.

Heat water in a pan, add jaggery allow it dissolve & starin the jaggery water.

Again allow it to boil, add crushed cardamom,grated coconut, coarse rice rawa, karamani & mix it well.

Allow to cook & leave to few mins.

Make a ball & flatten it & stream it in a pressure cooker.

Serve with Butter.

Wednesday, March 11, 2009


Lasagne sheet - 12 ea
Ricotta cheese - 100 gms
spinach - 500 gms (cleaned & blanched)
Red onions - 50 gms (chopped)
Garlic - 20 gms (chopped)
Tomato sauce - 1 mix(click here for the Recipe)
Parmesan cheese - 100 gms (grated)
Olive oil - 50 ml
Seasoning - to taste
Nutmeg - 1/4 tsp
Blanch the lasgne sheet until almost done which is called 'al dante' in italian in boiling salted water & olive oil.
Once out of the water sprinkle with olive oil so that it doesnt stick to each other.
Take a separate frying pan & add 2 tbsp of olive oil.
In the meantime blanch the spinach & sqeeze the extra water until dry & keep separate.
Add in the garlic & once sweat add in the chopped red onions & allow it to sweat.Add the spinach and cook it well with seasoning & finish with little grated nutmeg.
Remove it from heat & allow it to cool for sometime & add in the soft ricotta cheese to the mix & blend in well & also adjust the seasoning.
Spread the lasagne sheets like shown in the picture & put one spoon of the spinach & cheese mix in one end of the sheet & slowly roll without much pressure so that the mix doesnt come out.
In a flat dish make a base with tomato sauce & arrange the rolled pasta as arranged in the pic.
Top it up with little tomato sauce so that it doesnt get dried during the baking process.
Sprinke with grated parmesan cheese & bake it in hot oven until the cheese melts & serve hot.

Saturday, March 7, 2009



Potato- 2 (Boiled & Mashed)

Soft cheese- 1 cup

Pepper powder- 1 tsp

Salt- to taste

Tomato- 1 ea(finely chopped)

Garlic-1 tsp( finely chopped)

Cilantro- for garnishing


Mix all the ingredients. & mix well.

Garnish with tomato & cilantro.

Serve with Rice or rotis.

Wednesday, March 4, 2009



Par Boiled Rice-2 cups
Raw Rice- 2 cups
Urad dhal- 1 cup
Fenugreek seed- 2 tbsp
Sago-1 tbsp
Salt-to taste


Soak all the ingredients min 4 hours & grind well with seasoning.

Allow to ferment upto 8 hours.

Take the Appam Kadai, make appam & serve hot.

Serve with any kind of Chutneys Or Sambar.


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