Sunday, December 31, 2006

Kesar Khseera

This is a tasty recipe which is very famous in South india.It has an nice flavour of saffron ,and richness of the milk in it.It has a beautiful colour which is again due to saffron.

Sooji - 1 cup
Milk - 3 cup
Water - 1 cup
Sugar - 2 cups
Cashews-2 tsp
Drygrapes-2 tsp
Almonds - 1 tsp
ghee - 1/2 cup

1.Take a large heavy bottom pan,Add 1/4 cup of ghee into it and add sooji to it and fry for about 5 mins till it turns light brown.
2.Now add milk and water and keep stirring it in medium heat.
3.Just when the liquids dry off add remaining ghee to it,then add the saffron soaked in warm milk and keep stirring it till the cooked sooji starts leaving the edges and forms a non-sticking mixture.and leaves the surface as a single mass.
4.Now add the ghee roasted dry fruits and mix properly.
5.Remove and place in a glass bowl.
6.It should be eaten when hot.
7.It will last for about 10-15 mins when refrigerated.

Fluffy Poori

This is a good recipe which even the kids will love to have at any time.It can be eaten just as it is or with any side dishes.Most of them love it with ksheera in southIndia and some like it with spicy chole in northen part of India.

Wheat flour -2 cups
Maida - 1cup
Salt -1.5 tsp
Curds - 1 cup
Cumin - 1 tsp
Turmeric powder-1/2 tsp
Oil - for deep fry

1.Take a large bowl ,add salt and 1 tsp of oil ,add all the flours and curds to it .
2.Add cumin and mix all the ingredients with enough water.
3.Adding curds to poories makes it soft and prevents it from absorbing oil.This way even the poories remain fluffy.
4.Even the oil does'nt get black.
5.Now roll out small ball out of the dough and then roll out small chapathi out of it.The only thing to be kept in mind is the poories should not be rolled too thin like chapathi's as it does not bloat up thoroughly when you fry them.
6.Now take oil in a pan and heat it properly and then fry up these poories.
7.Serve hot with bhaji or chole.
8.Actually anything in sides is ok for poories.Enjoy it the way you like.

Friday, December 29, 2006

Dark Chocolate Cake [Eggless]

Here is a recipe which i had prepared for my hubby's birthday this holiday.Well it came out so good i thought of sharing In this holiday occasion

All purpose flour -1.5 cup
Sugar - 2 cups+2 tbsp
Baking powder -1.5 tsp
Baking soda - 1.5 tsp
Cocoa powder -3/4 cup
Coffee powder -1.5 tsp
Oil - 1/3 cup
Milk - 1 cup
salt - 1 tsp
Vanilla extract - 2 tsp
Hot water - 1 cup
Cool wip - 1 cup
Chocolate grates - 1/2 cup
Chocolate sauce - 3-4 tsp

1.Seive all the dry ingredients and keep aside.
2.Then take all the dry ingredients in a food processor and add oil,a nd other wet ingredients and mix properly.
3.Then add vanilla extract and blend it.Here i have added coffee powder for extra richness of teh chocolate .Even vanilla also enhances the chocolate flavour and gives a rich colour to it.
4.Grease a baking pan with enough butter and then dust it with the flour and por the batter to it until it fills 3/4 of the pan.
5.Pop it ina 345 deg pre-heated oven for 45 mins or until the tooth prick pricked comes out clear.
6.Allow it to cool for 1 hrs.Then slice it into thin slices.
7.Layer it with cool whip and freshly grated chocolate
8.Make a thick layer of cool whip and drizzle it with chocolate grates and hot chocolate sauce forming strings.Fresh or canned cherries also can be added for the topping and even layering.
9.Tastes even better if chilled.

Rava Idli

Here is a easy tasty recipe for the breakfast.This is delicious and even healthy at the same could prepare it instantly.
Its best on a cold day to enjoy with a plat full of hot idle and sambar.

Idly rava -2 cups
Urad dal -1 cup
Beaten rice - 1 cup
Cashews - 2 tsp
Coriander - 3 tsp
Mustard -1 tsp
Dried chilly -2 broken
Oil -1 tsp

1. Soak urad dal for 1 hr in hot water.
2.Blend it with beaten rice adding little water.
3.Add idle rava and enough water to for a thick dough.Add enough salt to it.
4.Mix little yeast with warm water for 5 mins and then mix with the dough.
5.Now keep this covered with a lid for 1 hr in a warm place to allow it to rise to double.
6.Then take 1 tsp of oil in a pan add mustards and chilly to it and allow it to splutter.Then mix it to the dough.
7.Smear the idly cups witnlittle oil or wet it with water .This will prevent it from sticking to the surface and help in easy clean up.
8.Pour the batter and bake like idle in pressure cooker.
9.Enjoy with hot sambar made up of potatoes and onions.

Sunday, December 24, 2006

Banana Smoothie

Here is a yummy rich drink which everyone will enjoy at any time of the day,any season also.This is a healthy drink with the richness of milk and creamy sweet taste of banana .

2 cups - Milk
1 tsp - vanilla extract
3 tsp - sugar
1 big -riped banana
1 tsp - honey

1.Milk, sugar and vanilla essence and freeze in ice try.
2.Next peal and slices up the banana.
3.Remove cubes of frozen milk and add to blender.
4.To the above add honey,and banana and blend for 3 mins.
5.Add to a nice glass and garnish with sliced banana.
6.Serves 2-3 people.

Chineese Fried Rice

Here is the spicy recipe for the cool winter.This is the best time to share this tasty spicy recipe with you all when its too cool out and we all wishfor something hot and spicy.It has a variety of chewy vegetable and the yummy mushrooms and the flavour of soya sauce and other spices all blended together .

Cooked rice -4 cups
Carrots - 1cup
Red Capsicum -1cup
Green capsicum - 1 cup
Peas -1 cup
Soya sauce - 3 tbsp
Salt -1.5 tsp
Red chilly sauce- 2 tsp
Green chilly -2 large
Red chilly powder-1 tsp
Kitchen king masala-1/2 tsp
Pepper -1/2 tsp
chopped grren onions-2 tsp
vinegar - 1 tsp
garlic -2 tsp
onion - 1 cup
Oil - 3tbsp

1.Take some oil in a heavy bottomed pan.Then add onionand garlic saute till it turns transparent.Then add green chilliesand saute for additional 3 mins.
2.Now add carrots ,peas and mushrooms and saute for 3 mins.Now add salt ,chilly powder,red chilly sauce and soya sauceand saute till the vegetables turn a bit brown.Now add vineger to it amd mix well.
3.Now add all the bell peppers and saute for 1 min.Then add the cooked rice and mix well add 1 tsp of red chilly paste with 1 tsp of soya sauce.
4.Remove from the stove and add chopped green onions.
5.Serve hot and relish the fried rice.

Eggless Chocolate Nut Muffins

Here is my way of wishing you all a marry x-mas and happy new year.This is a yummy chocolate muffins topped with crunchy dry fruits .The soft muffins has the richness of chocolate and the creamy ness will melt simply in your mouth.Enjoy this vacations with the yummy chocolate muffins my friends

All purpose flour -1.5 cup
Sugar - 2 cups
Baking powder -1.5 tsp
Baking soda - 1.5 tsp
Cocoa powder -3/4 cup
Coffee powder -1.5 tsp
Oil - 1/3 cup
Milk - 1 cup
salt - 1 tsp
Dry fruits - 1/2 cup
Vanilla extract - 2 tsp
Hot water - 1 cup

1.Seive all the dry ingredients and keep aside.
2.Then take all the dry ingredients in a food processor and add oil,a nd other wet ingredients and mix properly.
3.Then add vanilla extract and blend it.Here i have added coffe powder for extra richness of teh chocolate .Even vanilla also enhances the chocolate flavour and gives a rich colour to it.
4.Then pour the batter to the muffin pan only to 2/3 .Then mix all the dry fruits in a little bit flour and add to the top.this prevents them from sinking to the bottom.
5.Place the try in a preheated oven of 350 deg for 40 mins.
6.Allow it to cool .Then relish it.

yummy muffins are ready to melt in your mouth.

Friday, December 22, 2006

Spicy pumpkin with channa.

Pumpkin - 1 lb
Black channa-1 cup [cooked]
Coconut - 2 tsp
Coriander -2 tsp
Methi seeds -1/2 tsp
Mustard -1 tsp
Urad dal -1/2 tsp
Cumin -1/2 tsp
Hing - 1 pinch
Dry chillies -7-8
Chilly powder-1/2 tsp
Salt -as per taste
Oil -1 tsp
Curry leaves

1.Chop the butter squash/pumpkin into bigger chunks and add 1.5 cup of water,salt ,chilly powder about 1/2 tsp and cook properly until tender.
2.add channa to the pumpkin and cook for additional5 mins.
3.Take a pan add all the spices and chillies and fry them in low heat till the urad dal turn slightly brown.
4.Then grind all the ingredients and make a paste out of it using enough water.
5.Add this paste to the pumpkin and bring it to a boil.
6.Take mustard and 1/2 tsp oil in the pan and just when it stars to splutters add curry leaves and saute and add this to the pumpkin curry.Serve hot.
7.Relish this with rice .

Gobi fry

Here is a easy tasty recipe which can be prepared on a long day after hectic work schedule.Well this is a dry sukka dish,which can be served with roti or even plain rice.

Cauliflower - 3 cups.
Mustard -1 tsp
Dry chilly - 1 big
Cumin - 1 tsp
Turmeric powder- 1/2 tsp
Chilly powder - 1/2 tsp
Coriander powder-1/4 tsp
Pepper powder -1 tsp
Oil -1tsp
Lime juice - 1/2 tsp {optional}
Fresh coriander leaves

1.Chop, cleanand wash the cauliflower.
2.In a pan add 1 tsp oil,Mustard ,cumin and dry chilly.Wait till it splutters.
3.Add cauliflower to this,season with salt and pepper powder and mix properly and cook it by covering the lid for 5min. Do not add any water.
4.Add all the remaining masala powder and saute properly and cook for another 5 minsby covering the lid.Then remove the lid and saute properly and add lime juice and mix.
5.Garnish with freshly chopped coriander leaves and serve hot with freshly made rotis.

Sabakki Payasam (Sabudana Kheer)

Here is a delicious recipe for this vacation.Its a creamy kheer with bubbly sabudana,rich dryfruits,creamy milk all combined together with sweet smelling fragrance of cardammon and Saffron in it.

Sabudana-1/3 cup
Milk - 1 cup
Water -1/2 cup
Cardamon -2-3 powdered
Safron -2 pinch
Sugar - 1/2 cup
Salt - 1 pinch
Almond - 3-4 sliced
Raisens - 7-8

1.Pressure cook the sabudana with water.
2.To sabudana add milk and sugar and bring to a boil.Now add sugar and ghee roasted dried fruits and simmer and cook for about 10 mins.
3.Add safron which was soaked in warm milk and increase the heat and again bring to a boil.
4.Garnish with saffron,cardamon and little almonds on the top .
5.Serve hot or chill and serve cool like a kheer.Easy ,quick and delicious.Enjoy... Happy X-mas

Thursday, December 21, 2006

Vegetable Pie

This is a quick easy recipe of a veggie puffed pie which is crispy,crunchy,spicy and yummy.........Its the best finger food.Good for party time....a easy holiday food.I assure you friends you will not be disappointed.....It give the same taste as a deep fried dish.The same way you can prepare smaosa's also.SO this will be a best way to eat the same tasty food without deep fry.

All purpose flour-1.5 cup
Oil - 2 tsp
Sugar - 1/2 tsp
Salt -1/2 tsp
Yeast -1/2 tsp
Garlic powder -1/2 tsp

Cooked potatoes-1/2 cup
Cooked carrots -1/2 cup
beans - 1/4 cup
Broccoli -1/4 cup
Onion -1/4 cup
Peas - 1/4 cup
Oil -1 tsp
Cumin - 1 tsp
Chilly powder - 1tsp
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp

1.Prepare a dough using flour, yeast ,salt ,sugar,water and oil[1 tsp]
2.Now cover it with a wet cloth and keep it in warm place to rise up to double the original size.About 45 mins.
3.For stuffings ,take a pan add 1 tsp oil to it add cumin seeds.just when it splutters add chopped onions and saute till it turns slightly golden brown.
4.Just when the onions are done add all the veggies ,1 cup water ,add all the masalas with salt as per taste .
5.Cover and cook for 3 mins,just till all the water has evaporated.
6.Now make small balls out of the dough and roll it into tiny chapathis.
7.Then add the stuffing about 2 big spoon on 1 side,coat the entire edge with oil , close it using the other side and seal it and compress it using the fork edges for fancy look [It also cive a proper seal to the pie].Grease the surface with few drops of oil.
8.Preheat the oven , bake in a 350 deg oven for 5 mins and then turn and bake other side for 3 mins.
9.Pie's are ready to be served hot with tomato Sauce.Enjoy..

Wednesday, December 20, 2006

Black eye peas curry

This is a famous recipe from South India.Most comman amounst the konkana's.Its a curry with the richness of the peas blended with other spices and flovoured with the roasted garlic at the end.

Black eyed peas - 1 cup
Water - 2cups
dry chillies -2
curry leaves -5-6
Garlic -3-4 cloves chopped
Chilly powder - 1 tsp
Turmeric -1/4 tsp
Hing -2 pinch
Cumin powder - 1/2 tsp
Mustard - 1 tsp
Salt -1.5 tsp
Ghee -1 tsp

1. Soak the b.e peas in hot water for 1/2 hr.Pressure cook the B.l peas,with salt and little chilly powder& then allow it to cool .
2.Take 1/2 of the cooked peas and grind it to make a rough paste.
3.In a vessel taKe the remaining peas add 2 cups of water and add salt as pertaste ,chilly powder, 1 raw garlic,turmeric,cumin powder,hing and add the paste .Stir properly and bring to boil.
4.In a small pan add 1 tsp of ghee and sliced garlic and roast it to golden brown ,then add it to the curry.
5.In the same pan take mustard red chillies and curry leaves and just when the mustards begin to splutter add it gto the curry and bring it to boil.Saute and simmer and cook for 3 mins.
6.Serve hot with plain rice.

Methi Chutny

Here is a spicy recipe which you can prepare out of methi.Its a good combination with any paratas or simple rotis .Mouthwatering dish with bright red colour and very few ingredients.You can even preserve this for about 2 months by storing it in an airtight conainer and refrigerating it.

Methi leaves - 1 bunch
Tomatoes - 3 large
Garlic - 7-8 large
mustard - 1tsp
Cumin - 1tsp
Chilly powder-2 tsp
turmeric powder-1tsp
Salt -1.5 tsp
Water -2 cup
Oil - 2 tsp
Curry leaves -6-7

1. Wash ,clean and chop the fenugreek leaves[methi]
2.Then finely chop the tomatoes .
3.Take a pan and add 2 tsp of oil and cumin to it ,when it starts to splutter add chopped methi leaves,saute for about 5 mins
4.Add chopped tomatoes, garlic and saute for about 5 more mins.
5.Then when the tomatoes become soft add 2 cups of water,turmeric powder,salt chilly powder and cook by covering the lid for 10 mins.
6.Then take 1/2 tsp of oil in a small pan add curryleaves and mustard to it.Just when the mustards starts to splutters ad it to the cooked methi and saute properly.
7.Allow it to cool and then fill in a dry clean airtight bottle and this is now ready to be preserved.

Carrot parata

Here is a simple ,healthy recipe for all veggie lovers.This has a natural colour due to the carrot and in this way you can hide vegetable and give your kids a healthy meal.

Carrot -2 chopped finely
Chilly powder -1 tsp
Cumin powder - 1/4 tsp
Coriander powder-1/4 tsp
Oil - 1tsp
Salt - 1 tsp
Wheat flour - 2 cups
Hot water -1/2 cup

1.Chop the carrots finely ,then cook it in microwave for 3 mins with salt and 3 tsp of water.
2.In a large bowl take wheat flour,oil,all the masala powderand mix properly.
3.Then add the cooked carrot to it and hot water and kneed properly until it forms a soft dough for about 10 mins.
4.Then make small balls out of it and roll into thin parata's.
5.Then bake it in aan until both sides become a bit brown.
6.This is ready to be served.These become very soft and looks great.

Tuesday, December 19, 2006

Saag ka parata

Here is the recipe which is quick and tasty.It can be had plain with curds or as it is.We can also prepare it with the remaining sarson ka saag.Looks great and tastes wonderful.

green mustard- 1 cup boiled puree
Spinach - 1/2 cup Boiled puree
Ginger - 1 tsp
onion grated - 2 tsp
Carrot grates - 1 cup
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Green chilly paste- 1tsp
salt -1 tsp
Oil - 1tsp
Milk -3 tsp
Wheat flour - 2 cups

1.Take all the puree and pastes mix well to this add milk,ghee and salt and give a good toss
2.Now add all the dry ingredients and mix properly and kneed for 10 minutes properly.
3.Then roll it into small balls and make small chapathi out of it.
4.Fill it with carrot and roll it into thin paratas.Bake till it turns slightly brown .
5.wrap it in a cotton cloth ank keep aside for extra softness.

Manglore style cucumber raitha

Here is a recipe from south India.This is a recipe which is prepared in all the functions in mangalore.Its a side dish which has the crunciness of cucumber and creamy yogurt and richness of coconut in it.

Cucumber - 1 small[2 cups]
Coconut - 2-3 tsp
Green chillies- 2 finely chopped
Thick yogurt- 1 cup
fresh cream - 2 tsp
Ginger - 1 inch piece
Mustard - 1/2 tsp
Cumin - 1 tsp
Dry chillies - 2

1.Chop finely or grate the cucumber and keep aside.
2.Now make a paste out of coconut,curds,chillies,mustard.
3.Now mix the paste , cream,salt to the cucumber
4.Take 1 tsp ghee in a pan add cumin and chillies to it and wait till it splutters.
5.Then add the cumin to the cucumber and give a gentle stir.

Patra fry

This is a best finger food or a side dish.Can also be used as an appetizer.Here you can use the left over patarde and make a yummy mouthwatering fingerfood.easy and jatpat.

Pre made patrade
Oil -3-4 tsp

1.Cut the pre made patrade into small thin squares.
2.Now heat a pan and place these squares over it, then grease it with coconut oil.
3Then roast it on both sides till it turns slightly black and crunchy.
4.This is ready to eat now.

Monday, December 18, 2006

Patrade (Patra)

Here is the recipe from South India.This is a well known Konkani dish which is my favorite too.Believe me friends you will love it once you try it out.I can skip my meals days together for this patra dish.Yummy ........

Patra leaves[colocasia]-10-15
rice -2 cups
tur dal -1/2 cup
coconut -1 cup
dry chillies -15
Hing -1/2 tsp[if powder]
Coriander seeds -3 tsp

1.Soak rice and dal in warm water for about 2 hrs.
2.Fry coriander and chillies in 1tsp of oil for about 2 minutes.
3.Then blend the rice and dal with coconut,chillies ,coriander into a rough batter.
4.Add hing ,and salt to this.
5.Wash ,clean and wipe the leaves,then place the larger leaf at the bottom and pile up the small ones one after the other by coating the batteron the surface.Pile up about 3-4 leaves

6.Then keep folding it like a hand kerchief and coat each edge as you do this and then finally the outer surface. and cook in the cooker like idles.
7.Cook for about 1/2 hr without the whistle[weight]
8.Remove and eat with a little coconut oil drisseled over it.It also tastes good with curd rice or anything you wish.

Vegetable Raitha

This a good side dish for any type of rice dish.Its cool and regulates the spicy taste s of main dish.

Tomato - 1/2 cup
Cucumber - 1/2 cup
Onion - 1/2 cup
Curds/yogurt[plain ]-1 cup
Coriander leaves -2 tsp
Greenchillies -2 tap
Chilly powder -1/2 tsp
salt -1 tsp

1.Take a bowl
2.Add all the chopped vegetables.
3.Mix 1 tsp salt,red chilly powder to the vegetables.
4.Add thick plain yogurt just before 5 mins to serve.
5.Enjoy it with pulav or other rice dishes.

Vegetable Pulav

This is one of my favorite recipe which my mom used to prepare.We used to relish each bit of this pulav .The smell of the spices,the vegetables all when cooked looks very nice and tastes fabulous.

Rice - 2 cups cooked and cooled in fridge
Carrot - 1 cup
Beans - 1 cup
Peas - 1 cup
Capsicum - 1cup
Coriander leaf - 1/2 bunch
Garlic -2 cloves
Onion - 1 large
green chillies - 4-5
Ginger - 1 inch
Garam masala - 1 tsp
Red chilly powder - 1tsp
oil -3 tsp
Soya sauce - 3tsp
salt -as pertaste
pepper - 1/2tps
Turmeric powder - 1/2 tsp
Cumin -1tsp

1.Take a pan add 2 tsp of oil then add cumin to it.Wait till it splutters ,then add onions and saute till it turns slightly brown.
2.Blend corianderleaves,chillies,garlic ,2 tsp of onions,ginger and peppercorns to form a thick paste.
3.Then add this paste to the pan with onions and saute till the raw smell goes.
4.Cook all the veggies except capsicum in the microwave for 3 min with salt.
5.Now add garam masala,chilly powder and turmeric powder,soya sauce and 1 tsp salt to the paste and saute for 5 mins.
6.Then add all the vegetables,add1 tp of oil and saute for 5 mins.
7.Then add rice and 1/2 tsp salt and mix properly so that each grannule of rice is coated with this mixture properly.
8.Saute the rice and then simmer and allow all the flavours to be absorbed properly by the rice for 5 mins.
9.Serve hot with tomato onion raitha.


This is a recipe which is famous all over India.Mostly popular in the chat streets of Mumbai.Mouthwatering,savory,spicy chat.Easy to make and very spicy taste.It has the crunchy ness of peanuts and the puffed rice.

Puffed rice - 3-4 cups
Carrot grated -3 tsp
Tomato - 1/4 cup
Onions - 1/4 cup
Raw mango - 2 tsp{Or lime juice}
Chilly powder -1 tsp
Garam masala -1/2 tsp
Coriander powder-1/4 tsp
Oil -3 tsp
Coriander leaves - 2 tsp
Roasted peanuts -3 tsp

1.Take a vessel, add onions, tomato,carrot grates,raw mango grated or amchur/lime juice,salt ,all other masalas mentioned above,mix properly.
2.Add puffed rice and mix properly
3.If you are using lime juice add at the end.
4.Then garnish with coriander leaves and ready to eat.
5.Sugarcane juice goes well with this.


Here is a instant dish for the breakfast.Quick and tasty.

Beaten rice - 2 cups
Onion - 1/2 cup
Green chilies -2 finely chopped
peas -1/4 cup
Cury leaves - 4-5
Coconut - 3 tsp
tomato - 1 small
Peanuts - 2 tsp [roasted]
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Potato -1/2 cup boiled and mashed
Oil - 2tsp
Mustard - 1tsp
Dry chillies -2
Cumin - 1 tsp

1.Take a pan add 2 tsp of oil,add mustard and cumin .just when it splutters add onions ,peanuts and saute till it turns slightly brown.
2.Now add all the masalas,green chillies,peas and potato.add enough salt.
3.Now soak the thick beaten rice in water and strain and add them to the pan and mix well.
4.Add the coconut grates and saute properly.
5.Serve hot with a cup of coffee

Sunday, December 17, 2006

Bisi Bele bath

Here is a heathy recipe with lots of vegetables and all the nutritious Ingredients all blended together with various spices.

Rice - 1 cup
Toor dal- 1/2 cup
Cumin- 1tsp
Red chilly powder-1.5 tsp
Garam masala-1 tsp
Turmeric powder-1 tsp
Pepper powder -1tsp
Cinnamon powder-1/4 tsp
Clove -2-3 powdered
Coriander powder-1/2 tsp
Green chillies- 2 finely chopped
Onion - 1 large
Tomato-1 large
Carrot-1/2 cup
Beans-1 cup
Peas -1/2 cup
potato-1/2 cup
dry chillies-2
Mustard-1 tsp
Curry leaves-6
Hing-1 pinch
coconut-2 tsp
Oil 3 tsp

1.Take a heavy bottomed pan ,add 1 tsp oil and cumin to it .Wait till it splutters.
2.Add onions, curry leaves and saute till the onions turn slightly brown.Now add all the masala powders and saute for 2 mins 3.Now add rice dal,4-5 cups of water, add salt and and cook for about 3 whistles.
4.In a small pan add 1 tsp oil,mustard and dry chillies,Wait till mustard splutters add curry leaves and add this to the bisi bele bath.
5.Enjoy with potato chips or papads as sides.

Friday, December 15, 2006

Bagara Baingan

This is a recipe from South India ,more famous in Andraparadesh.Its a spicy dish with the richness of peanut and creamy coconut blended with a bunch of different spices.A mouthwatering curry which all will love to have.Its also called as Enne Gai in our place.


Small Eggplant - 15[ slit into four till 2/3 lenght]
Onion - 1.5 cups
Red chillies - 8-9
Coriander - 2 tsp
Methi seeds -3/4 tsp
Cumin - 2 tsp
Black sesame - 1 tsp
Coconut -2 tsp
Cinnamon - 1 stick
Clove - 3-4
Pepper corn -3-4
Oil - 2/3 cup
curry leaves - 6-7
Turmeric powder-1 tsp
Chilly powder - 1 tsp
Tamarind - 1/2 tsp
Jaggery - 1/2 tsp
Salt as per taste

1.Wash clean and slit open the eggplants.
2.In a plate mix salt,turmeric and red chilly powder.Then using finger & smear this mixture to the innersurface of the egg plants and keep aside.
3.Now in a pan take 4 tsp of oil and add cumin to it.When it starts to splutter add onion and fry till it turns slightly brown.
4.Then add egg plant and add 1 tsp of oil and saute so that each egg plant is coated with oil.Then cook in medium flame for about 10 min with closed lid.
5.Occasionally saute it.Then when the eggplant becomes soft ,remove from the stoveand keep aside .
6.Now in a pan take coriander seeds, 2 tsp of oil,sesame seeds,methi seeds,cinnamon,clove,peppercorns,dry chilliesand fry for about 2 mins
7.Then remove it and add 3tsp of peanuts after removing the peal/skin and fry till it turns slightly brown.Now blend all the friedspices with groundnuts and coconut ,adding enough water to form a smooth paste.
8.Now add all the eggplants and the paste together in the pan and add turmeric powder about 1/2 tsp , jaggery ,salt as pertaste,curryleaves and simmer and cook for 10 mins .Saute occasionally.This is ready to be served.Enjoy this dish with
Paratas or Makki ki roti.

Wednesday, December 13, 2006

Long beans coconut gravy

This is recipe very famous in South India.This contains long beans , yogurt and little of coconut with greenchillies adding spiciness to it.

Long beans - 1 pound
Coconut -2.5 tbsp
Greenchillies-2 large
Methiseeds -1/4 tsp
Mustard - 1 tsp
red chilly dry-2
chilly powder-1/2 tsp
turmeric - 1/4 tsp
curry leaf - 4-5 fresh
Oil -1/2 tsp
Yogurt - 1/3cup
jaggery - 1 tsp

1.wash ,clean and cut the long beans at both the ends .
2.Now chop them into 1 inch pieces.
3.Add about 1.5 cup water in a vessel, then add chopped long beans and season with turmeric powder ,redchilly powder and salt and cook till tender.
4.Now make a fine paste out of coconut and green chillies
5.Add this paste into the cooked longbeans vessel ,add yogurt and jaggery ,salt
6. bring to a boil and keep aside.
7.Take oil in a small pan add mustard,methi seeds ,dryred chilly and curry leaves and when the mustards starts spluttering add it to the curry and gently give it a stir.
8.Serve with plain rice.

Cool Cucumber

Hey friends this is a simple recipe especially for those who are health conscious and for the summer.Its a easy and healthy drink out of the cucumber to fight against the heat.

Cucumbers -2 Large
Ice -1 cup
Sugar -4 tsp
salt - 1 pinch(optional)
Mint( optional)

1.Peal all the cucumber and chop them into small bits.
2.Now put ice and these cool cucumbers into a blender and add required amount of sugar with a pinch of salt.
3.Now blend it untill all the juice has come out.
4.Pour into a clean glass.You can also drain the pulp if desired.

Monday, December 11, 2006

Spicy Wintermelon

This is a very spicy tasty recipe from south India .Then winter melon is rich in iron and vitamin A.This is a lowfat diet and requires very little ingredients & time to prepare also.

Wintermelon - 3 cups diced ( 1 pound)
Garlic - 6-7 cloves
coconut grates-2 tsp
Coriander -2 tsp
Methi seeds - 1/2 tsp
Urad dal -3/4 tsp
cumin -1/2 tsp
Hing - 1 pinch
Red chillies -7-8
Mustard - 1 tsp
Curry leaves - 7-8
Oil - 2tsp
Chilly powder - 1/2 tsp
Turmeric - 1/2 tsp
Jaggery - 1/2 tsp{grated}

1.Cut melon and put 1/2 tsp of turmeric and chilly powder each and 1 tsp of salt and cook it .
2.Now take a samll pan and fry cumin ,coriander,methi, hing ,urad dal and red chillies with 1.5tsp of oil untill urad dal turns slightly brown .
3.Then add 2 tsp of fresh cococnut grates to this and blend into a coarse paste.
4.Now add this paste to the cooked wintermelon and add salt as per taste.Add jaggery and bring to a boil.
5.Now take the garlic in the pan and roast till brown and add it to the curry.
6.Take the mustard ,1 red chilly and the curry leaf and 1/2 tsp of oil and add this to the curry and bring another boil.
7.Serve hot with rice and papads as sides.

Garlic bread

This is a recipe which you can have as a appitizer,breakfast, or as sides with the soup,i just have it at any time of the day.Its a fast recipe where you dont need to get any thing extra from the store.yummy.....

Bread / bun/hotdog bun- 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tsp
Paprika powder

1.take the bun and slice it slantly
2.Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3.butter up all the slices and then garnish with paprika and coriander leaves.
4.Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5.Serve hot with coffee or soup

Sunday, December 10, 2006

Rice pudding

Friends this is a simple famous recipe which everyone would like to have and if one could prepare it at home so easily then why not give a try to this delicious recipe.....

Raw rice - 1 cup
Milk - 3 cups
Bay leaves - 2
Sugar - 2 cups
Brown sugar- 2tsp
jaggery - 2tsp( grated)
Cardammon- 4
Cashews - 2 tsps
dry grapes - 2 tsp
Almound - for garnishing
1tsp -butter
safron - 3 pinch( soaked in warm milk)

1.First take butter in a pan.Let it melt a bit and then add rice ,bayleaves.Then toss it properly so that all rice grannules are coated with ghee.
2.Now add 3 cups of milk and then allow the rice to cook in the milk for about 10 minutes.Stir it occasionally.
3.Now add sugar , brown sugar, powdered jaggery.
4.Now add cardammom, safron and add water or excess milk to this .
5.Cook till rice cooks completly in the milk.If desired you can also add heavy cream or condenesed milk for extra richness.
6.Garnish the kheer with ghee roasted chashews and raisens.

Makki Ke roti

2 cups - Makki ki aata ( Maize powder)
1 cup - all purpose flour
1.5tsp - salt
1tsp - chilly powder
1 tsp -freshly chopped cold coriander leaves
1 tsp -ginger grated
1 tsp - greenchillies finely chopped
2 tsp - onions finely chopped

1.Mix all the ingredients in a large bowl and prepare a dough by adding very little water.
2.Now when the dough forms a piled up mass roll on small balls out of it.
Take a alluminium foil or banana leaves and smear it with oil and place the ball of the dough in it and press and make thin rotis out of it .You can also press using hand or the roller.
3.Now take a iron pan or any non stick pan and bake the rotis till golden brown and crisp on both the sides.
4.Serve hot with sarson ka saag and onions on sides.

Sarson ka saag

This is typical punjabi recipe which is very healthy and rich in iron content and cuts down the fat.Its a lovely looking green curry which you will love to eat.

2 bunches- green mustard(sarson)
1 bunch - Spinach
1.5 inch - finely chopped and minced ginger
3-4 cloves - garlic
4 -green chillies
1 tsp - cumin
1 tsp -red chilly powder
1 tsp - garam masala
1/2 tsp - turmeric
salt -as per taste
1tsp - powdered jaggery
2tsp - oil

1.Wash ,clean and chop both the greens.
2.Add 1 cup of water and steam cook these greens with 1 tsp salt ,turmeric ,chilly powder,ginger ,garlic,2greenchillies,garam masala.
3.This will be done within 15-20 mins.Nowadd jaggery and remove and let it cool.
4.Coarsely blend it into a paste and cook in a vessel till all the raw smell goes off .
5.Add jeera and then in a samll pan take 2 tsp of oil ,add 1 tsp of finely chopped garlic and 2 green chillies and fry them till the ginger turns brown.
6.Now add this to the saag and slightly saute them and cook for an additional 5 mins.
7.Serve with makki ki parata and onions in the sides.

Dal fry

1 cup - tuvar dal
1 tps - turmeric powder
1tsp - tamarind water
1 tsp - red chilly powder
1tsp - garam masala powder
1/2 tsp- cumin powder
1/2 tsp-coriander powder
1 tsp - mustard
1tsp -urad dal
2 - dry red chilles
6-7 - curry leaves
1 large - tomato[chopped]
1 large - onion[ chopped]
3-4 -garlic cloves
1tsp - oil

1.Pressure cook the dal with salt, turmeric and chilly powder .
2.In a pan take mustard,urad dal red chilly curry leaves and oil and wait till it splutters
3.Then add chopped onions and saute them till they turn transparent.
4.Now add tomatoes and cook till it becomes very soft. add all the cooked dal and remaining masala and bring to a boil.
6.Let it simmer and cook for an additional 10 mins.
7.Serve hot with plain rice or roti.

Palak peas Pulav

2cups - raw rice [cooked and cooled]
1 bunch -palak finely chopped
1.5 cup- peas [fresh]
1 big - onion [ chopped]
2 big -green chillies
1 stick - cinnamon
5-6 - cloves
2 big -bay leaves
3-4 - flowers[dry spice]
oil -4-5 tsp
3tsp - cumin
1 tsp - ghee
1tsp - pepper corns
1/2 tsp- pepper powder
1/2 tsp -garam masala
salt -as per taste

1.Cook rice with bayleaf and keep for cooling in the frige.By doing this they will not stick to each other.
2.In a big pan take some oil add jeera[cumin] and wait till it starts to splutter.
3.Now add all the spices and 1 tsp of oil and fry them for 3 mins.
4.Add chopped onions and fry till it turns slightly brown in colour.
5.Now add spinach to it and close the lid and allow it to cook for 3 mins.Then saute and add salt ,chilly powder and pepper powder to it and then add all the cooked rice.
6.Saute till each rice is coated with oil.
7.Now its ready to be served.

Spicy gobi curry

Here is a recipe from the north indian cuisine right into your bowl..Just a yummy mouthwatering recipe of gobi which will simply melt in your mouth .The mere thinking of this recipe waters my mouth and believe me friends you too will love this.

Gobi - 2cups
Onion - 1 big
Garlic cloves - 4 big ones
Tomato puree - 2 tsp
Tomato sauce - 6 oz
Corn starch - 1 tsp dissolved in little cold water
Ginger - 1 tsp
Turmeric powder- 1tsp
jeera - 1 tsp
chily powder - 1 tsp
Greenchilies - 2 finely chopped
water - 1 cup
salt -as per taste
corn flour - 1/2 cup
all purpose flour- 1/2 cup
oil for frying

1.Make some pakodas out of the gobi just as i have mentioned in gobi manchuri and keep aside.
2.Then for the gravy, take 1/2 onion,2 green chillies,2 cloves of garlic,1/2 inch ginger and make a paste out of these.
3.Now in a pan take 1 tsp of oil and add cumin to it and just when it starts spluttering add finely chopped onions, garlic ginger and fry them till they turn brown.
4.Now add the paste and saute them till all the raw smwll of garlic goes off.
5.Then add tomato puree and sauce.Add all the masala and turmeric and then bring to a boil.
6.Now add the corn starch for thick nice smooth gravy.
7.Add all the pre made pakodas and heat it for additional 5 mins.
8.Then garnish it with freshly chopped coriander leaves and this is ready to be served with rotis or even with some rice items.