Thursday, December 16, 2010

I'm Tagged

Nithu has tagged me with some sets of questions. I really liked answering all the questions since all of them explored something from my heart. Thank you so much for tagging me:-) The questions were really framed in an intelligent way..Thanks to the people who made these questions.

Here are my answers...

1. Are you a vegetarian, or have you thought about being one?

 Yes, I'm a pure vegetarian. Never even tried to have non-veg he he he :) ..

2. Who inspired you to cook or bake?

 My mother, grand mother, chiti, my mother-in-law's and some of my relatives are excellent cook. But me.... no way till my marriage. But after my marrriage my husband inspired me to cook varieties of cuisine and you blogging friends inspired me to bake.... 

3. How do you celebrate Christmas?...or a favorite holiday of your choice?

 If we are in india, no doubt. We gather with our family members and we'll have more fun. But in US we used to have get-togethers with our friends.

4. Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home?

 We prefer to celebrate not only new year but any function with our family only. Our family members are awesome friends you know. We gather within family have prayers and enjoy.

5. If someone were to ask you to bring dessert to a party, what would you bring? Store bought, or homemade, and if you were to make homemade, what would you make?

 I will take homemade desserts. Whenever i take something homemade to others i feel like they should have never tasted such a yummy dish...So will never give up with the quality. I will prepare desserts like carrot halwa, rava cake something like that.

6. How will you celebrate your next birthday?

 :) Every time my husband will have a surprise gift for me on my birthdays. But this time i don't know since i'll be in india and he'll be in US. i'm going to miss him for my birthday this time.

7. Do you have a New Year's resolution-and will you be sticking to it?
Never will take a resolution. I'm worse in keeping up resolutions.

8. Do you time your breakfast,lunch & dinner or eat when you are hungry ?

 Yes, i'll keep up the time and if i feel hungry inbetween, i used to have fruits or milk.

9. What inspired you to write a food blog ?

 It's not what in my case.... because My husband inspired me to start a blog. He kept on saying that i have become good cook and wanted me to try starting a blog. Thats the way my foot in blogging.

10. You try a new recipe and it does not turn out good,what will you do ?

 I'll never give up. I'll give another attrative name to the dish and will start to serve he he he :)
Like that i have tried dryfruit bars but it didn't turn out to be as i expected. I couldn't cut into bars. It was crumbs. So I named that dish as dry fruit crumbs. It happens that way often isn't it.... :)

11. Name three ingredients you consciously avoid or eliminate even when the recipe calls for it ?

 Eggs and mushroom and non-veg masala's.

12. Name three things you have to use in most recipes ?

 Oil, mustard and onion.

13. How important is eating meals together as a family to you?

 It's really one of the most liking one for me. We'll always have our meals together.

Now, i feel happy to pass on these questions to few of my blogging friends...and pls don't forget to pass the chain to your friends..keep it going..

I'm passing on this to ...

1.Sara: Sara's Corner
2.Divya: Dil Se
3.Nivedita: Nivedita's Kitchen
6.Sanyukta: Creative Sanyukta

Monday, December 13, 2010

Jeera Rasam


Tamarind Water - 1 cup
Turmeric Powder - 1/4 tsp
Hing - 1/4 tsp
Salt - as required

 To Grind:

Curry Leaves
Toor Dhal - 1 Tbsp
Coriander Seeds - 1 Tbsp
Milagu / Pepper Corns - 1 tsp
Cumin Seeds - 1 tsp
Tomato - 1/2 medium chopped
Red Chilli - 2

  1. Take a small cup of water and soak Toor dhal, curry leaves, coriander seeds, milagu, cumin seeds, tomato, red chilli, curry leaves.
  2. Soak these ingredients for 2 minutes. Then grind these ingredients and make into a fine paste.
  3. Take a pan and add the tamarind water, hing, turmeric powder, curry leaves and salt as required.
  4. Then boil the mixture for 10 minutes. When the mixture comes to complete boil add the ground paste. then boil for few minutes. 
  5. See to that they don't boil much.
  6. To season the rasam heat 1 Tbsp of Ghee and add mustard seeds.
  7. After it splutters add the seasoning to the rasam. 
  8. That's it Jeera Rasam is ready. Its really good to have, when you are affected from cold or fever, since it has pepper and cumin seeds.  
This is one of my favourite rasam. When i was in my school days my grand ma used to prepare this for me ... What a lovely woman is she. You know guys till my 8th i was brought up by my grand parents ( Suguna and Viswanathan). Really i'm gifted to have such a wonderful grand parents. I call them as Amma and Appa u know... Those days are really great and cute days. I really miss them here... Just wanted to share about my family. 

So friends taste and tell me how delicious it is....

Vegetable Pulav

  • Carrots -1/4 cup
  • Potato - 1/4 cup
  • Beans -1/4 cup
  • Onion -  1/2 chopeed
  • Cilantro - 1/4 cup chopped
  • Green Chillies - 1 chopped
  • Mint Leaves - 1/4 cup chopped
  • Peas - 1/3 cup
  • Bell Pepper - 1/2 chopped
  • Ginger Garlic Paste - 1 tbsp

Garam Masala Ingredients:
  • Cloves - 2
  • Cardamom - 2
  • Bay Leaf - 2
  • Cinnamon Stick - 2

  • Cumin seeds - 1/2 tsp
  • Oil - 3 tbsp
  • Pepper Corns - 1/4 tsp
  • Chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp


1. First take a container and take 1 cup of basmati rice and soak it for 30 minutes in cold water.
2. Heat the oil, then fry the garam masala ingredients.

3. Then add the cumin seeds, and after they splutter add chopped onions and add little salt (adding little salt will allow you to cook the onions soon).
4. Once the Onions are cooked then add the ginger garlic paste,  pepper corns, green chillies, Mint, coriander leaves / cilantro and saute them well.

5. After they saute, add the red chilli powder, cumin powder, coriander powder and again saute them.
6. Then add the vegetables and saute them and cook for 2 minutes. Then add 2 tbsp of yogurt (optional ).
7. Then add 2 1/4 cup of water (water quantity may vary according the the nature of your rice).

8. After adding water check for salt and add if required.
9. Place the pan on the stove top and then keep the stove at medium heat to cook the rice. It may take some 20 minutes to cook well. 
10. Then keep the stove low and after some five minutes switch off the stove.

 11. Mouth watering Pulav is ready to go.

To Microwave:

1. You can follow the same steps from 1 to 6.
2. Take a microwave container and add the 1 cup of soaked basmati rice and add the prepared spicy vegetable mixture and 2 1/4 cups of water.
3. Set the time for 20 minutes and microwave it. 

4. Then tasty yummy pulav is ready to serve.

This dish is favourite one for my brothers - Shyam and Pramod, sister Phavi and sister-in-law Divi. So really awaiting to cook this for them when i'm going to india...

Hey, here i'm ready and happy to get into another event Color Your Palate-"A Visual Treat"......
  posted by Sanyukta

I am reposting some of my rice recipes to the event Festive Rice Event.

Mullangi Thokku

  • Red Radish bunch - 1
  • Onion - 1
  • Garlic - 6 cloves
  • Red Chillies - 8
  • Tamarind - 1 tsp
  • Salt - to taste 
  • Hing - 1/2 tsp
  • Sesame oil - 3 tbsp
  • Mustard Seeds - 2 tsp
  • Curry leaves - 5 or 6 nos
  • Jaggery - 1/2 tsp

  • Peel the skin of the radish and shred them.
  • Take a blender, add the shredded radish, onion, garlic, red chillies, tamarind and blend them well into fine paste.
  • Then take a pan, add sesame oil, and once the oil is ready, add the mustard seeds to splutter.
  • Once they splutter, add hing and curry leaves, and then add the blended mixture into it and saute them nicely.
  • once the raw smell goes away keep stirring at low flame for 15 to 20 minutes. add some salt to the taste required.
  • Then once done add some jaggery which is really optional.
  • Once the quantity reduces into half the thokku is ready.
  • Spicy and tangy thokku is ready. It will go well with dosa, idli etc...

It's my mom's favourite... She is a wonderful gift for me and i Love her the most... I Love You Mom...and she cooks great and yummy...

Thakkali Vengayam Vathakkal


  • Tomato - 5
  • Onion - 4
  • Garlic - 15 cloves
  • Curry Leaves - 1 string
  • Cilantro - few to garnish
  • Green Chilli - 4
  • Peas - 1/4 cup
  • Chilli Powder - 2 tsp
  • Ginger - 1 tsp
  • Oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp


  1. Take a pan, add oil and heat it.
  2. Once the oil is ready, add the mustard seeds and cumin seeds to splutter.
  3. Then add green chillies, shredded ginger, peeled and cubed garlic, curry leaves and saute them.
  4. Add the chopped onions and peas and saute them well till the onions turn transparent.
  5. Once done add the chopped tomatoes and salt and saute them well again till the tomatoes are cooked well.
  6. Once the tomatoes are done, add the chilli powder and the rest of required salt.
  7. These steps will take some few minutes. After adding the chilli powder, mix them well with the gravy and keep on stirring them with low flame.
  8. Do until the oil leaves from the gravy. (as told keep stirring for more than 30 minutes at low flame)
  9. Once done the quantity of the gravy will reduce to half. Then tasty thakkali vengaya gravy is ready.
  10. This will go well with rice, chapathi, dosa, idli etc. 

This is one of our favourite dish of our family. When our perima ( Radha Perimma )  prepares it... oh my god.... nobody can stand even a minute. Such a lovely, mouthwatering dish it is....

Another award to share

Hi friends,

I'm happy to share this award for the event Dish name starts with C hosted by Akila...

The Roundup results are here...
  Rice Varieties/Main Dishes/Cakes
  Side Dishes/Beverages

Really happy to share this.... Thanks to Akila. At this time i like to tell that I'm feeling good and comfortable in this blogging world due to the support and encouragement given like these, from the blogging friends.

Wednesday, December 8, 2010

Cheese Veggie Quesadilla

For the base:
  • Wheat Flour - 1 cup
  • Salt - to taste
  • Oil - 2 tsp
For the stuffing:
  • Grated Mozzarella Cheese:8 0z pack 
  • Onion:1 medium(cut length wise)
  • Capsicum:1(cut length wise)
  • Broccoli - few florets ( cooked and sliced )
  • Salt:To Taste
  • Oil:1 tsp
For the salsa:
  • Tomato - 4 baby tomatoes
  • Onion - Chopped finely
  • Cilantro - to garnish
  • Lime Juice - 1 tsp


For the Salsa:
  1. Finely chop the onions, tomato and cilantro.
  2. Then mix all these three and add some 1 tsp of lime juice.
  3. The stuff is ready.

For the stuffing:

  1. In a pan add oil,when hot add the sliced onion and capsicum.
  2. Saute them till they become soft and transparent.(Dont let them to over cook)
  3. Add the cooked and sliced broccoli and salt and saute them well.
  4. The veggie stuffing is ready.

For the base:
  1. Take a bowl, add the wheat flour, salt, oil and mix well.
  2. Then add some warm water and mix them well to make a nice dough.
  3. Knead the dough well to make it soft.
  4. Once the dough is ready set it for atleast 15 minutes.
  5. Then divide the dough into 4 equal parts.
  6. Roll each rolls into big round shape.
  7. Then take a pan, heat it and once the pan is ready, put the base and cook it slightly.
  8. Once both the sides are cooked well, the base is ready.

Grilled Veggie Quesadilla:
  1. Let it heat a little, now spread the cheese and the prepared veggie mixture on half of the base and now fold it.
  2. Press it well and cook both the sides.
  3. Then cut the prepared Quesadilla into two halves and serve them with salsa, guacamole, Knorr spanish rice

Happy News

Hi friends,

I'm happy to share that i have been selected as the winner and awarded $55 in the event food palette red posted by akheela.

I'm happy for that.. Thanks to akheela....

Tuesday, December 7, 2010

Dal Makhani

Lentils - 1 Cup
Butter - 1/2 cup
Coriander Powder - 1 tbsp
Whipped Cream / Milk - 1/2Cup

Cumin Seeds - 1 tsp
Bay leaves - 2 Nos
Cardamom - 2 Nos
Cloves - 2 Nos
Cinnamon - small stick
Ginger Garlic Paste - 2tbsp
Oil - 1 tbsp
Red Chilli powder - 10grams
Salt - as required
Tomatoes - 5 Nos pureed
Turmeric - optional


  1. Thoroughly wash the lentils.
  2. Then soak it in water for about few hours where you can see the lentils are double in size.
  3. cook till dal is cooked to mashable consistency
  4. Heat oil in a heavy bottom pan.
  5. Add cumin seeds, after it splutters add bay leaves, cloves, cardamom, cinnamon sticks.
  6. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered.
  7. Add chilli powder, Coriander powder and salt. Cook until the mixture thickens into pulpy sauce (about 4 mins).
  8. Then add the cooked lentil along with the water to the mixture. Heat for 4-5 minutes.
  9. Add the remaining butter and cream and cook for 20 minutes in low flame.
This will go well with Dosa, Chapathi, Paratha.

This recipe goes to Event: Dish Name Starts with D  posted by Akila 

Dosa - Ghee Roast

  • Dosa Batter - 2 Cups
  • Oil - to Just Cook 
  • Ghee - For Ghee Roast
  • Salt - 1 tsp for 2 cups of batter.
Hey you know Friends, This is the most liking Tiffin in south india. Lets see how to make this yummy dish.


1. Take a flat pan and heat in medium flame.
2. Then take a karandi of dosai batter, drop in the flat pan and just rotate the karandi in circular motion and spread the batter in the pan.

  3. Put Ghee round the spreaded dosai in the pan. 

4. Leave for some time and let it get roasted. 

5. When the dosa turns golden brown then flip the dosa the other side and get it also roasted.

6. Then remove the dosai from the pan.

Thus yummy Sounth Indian Ghee Roast is ready to serve. You can serve with coconut chutney and Sambar.

This recipe goes to Event: Dish Name Starts with D  posted by Akila 

Sunday, November 21, 2010

Mixed yogurt salad

  • Onion - 1/2
  • Tomato - 1 small
  • Carrot - 1 peeled and shredded
  • Yogurt - 1/2 cup
  • Salt - as required
  • Mustard seeds - 1/4 tsp
  • Hing - 1/4 tsp
  • Urud Dhal - 1/2 tsp
  • Oil - 1 tsp
  • Cumin Seeds - 1/2 tsp
  • Cilantro - to garnish

  1. Wash the onion, tomato and carrot and finely chop them.
  2. Then take the cup, add the yogurt, then add the chopped onions, tomatoes and carrots. 
  3. Add the salt as required and then season it with mustard seeds, hing, urud dhal and cumin seeds.
  4. Then garnish it with cilantro.
  5. Perfect salad, ( Raitha ) is ready to serve.

Kathrikkai Varuval / Brinjal Fry

  • Brinjal - 3 to 4 
  • Chilli Powder - 1 1/2 tsp
  • Hing - 1/2 tsp
  • Salt - as required
  • Cumin powder - 1/2 tsp
  • Oil - 3 tbsp

  1. Wash the brinjals well and slice them into round pieces.
  2. Then take a pan, add oil and heat it.
  3. Once the oil is ready, add the sliced brinjals into that.
  4. Then saute them well. Then add the cumin powder, chilli powder, hing, salt and saute them well.
  5. Then fry them well till the brinjals are well blended and getting fried.
  6. Once the brinjals are fried, then remove it from the pan and keep it aside.
  7. Yummy tasty brinjal fry is ready.

Sunday, November 14, 2010

Mullangi Sambar ( arachuvitta sambar )

  • Radish - 10 nos
  • Onion - 2 small / 1 big chopped length wise
  • Toor Dhal - 1/2 cup
  • Turmeric Powder - 1/4 tsp
  • Hing - 1/2 tsp
  • Curry Leaves
  • Cilantro / Coriander Leaves - To garnish
  • Mustard Seeds - 1/2 tsp
  • Urud dhal - 1 tsp
  • Cumin Seeds - 1/2 tsp
  • Salt - as required
  • Tamarind pulp - 1 cup
  • Sambar Podi - 2 tsp
  • Broken Cashews - 2 tbsp
  • Ghee - 2 tbsp
To grind:
  • Channa Dhal - 2 tsp
  • Coriander Seeds - 1 1/2 tsp
  • Milaga / Red Chilli - 4 nos
  • Shredded Coconut - 1/4 cup
To Season:
  • Cashewnuts - broken cashews ( 2 tbsp )
  • Onion - Sliced lengthwise


1. Wash the toor dhal and pressure cook it well and keep it aside.
2. Grind the ingredients ( channa dhal, coriander seeds, red chillies and coconut ) and make it into a fine paste.
3. Take the radish, wash, peel the skin off and then slice it into circular disc shape.
4. Take a pan, add oil and heat it.
5. Once done add the mustard seeds, cumin seeds and urud dhal and allow the mustards to splutter.
6. Then add the chopped onions and add little salt and saute well till they become transparent and cooked.
7. Then once the onion is ready, add the sliced radish into the pan and saute them for 2 minutes.
8. Then add the salt, water and tamarind water and boil it till the radish are cooked well.
9. Boil it for few minutes and then add the sambar podi, then bring them to boil again for 4 to 5 minutes.
10. Add the ground paste and the cooked dhal and again boil it for few more minutes.

11. Once they come to boil, then keep at medium heat and wait till the sambar is done.

12. Then saute the onion and cashewnuts in ghee and then season the sambar with them and cilantro.
13. Tasty, great, yummy mullangi sambar (arachuvitta sambar) is ready.

Sunday, November 7, 2010

Beetroot Poriyal

  • Beetroot - 3 medium finely chopped
  • Coconut - 1/3 Cup
  • Onion - 1/2 Chopped
  • Salt - as required
To Season:
  • Oil - 1 tbsp
  • Mustard Seeds - 1/4 tsp
  • Urud Dhal - 1/4 tsp
  • Red Chilli - 2 Nos

  1. Take a pan, put oil and heat it.
  2. Then once oil is ready, add mustard seeds, splutter it and then add urud dhal, Red Chilli and saute them well till the dhal color turns golden brown.
  3. Then add the onions, and saute them well. Add salt which will help the onion to cook well and soon.
  4. Then once the onion is ready, add the beetroot and cook till the beetroot becomes tender. 
  5. Once done, then add the shredded coconut and mix well. That's it beetroot poriyal is ready.

Food palette red event hosted by torviewtoronto

Friday, October 29, 2010

Peanut Ladoo

  • Peanut - 1/2 cup
  • Jaggery - 1/4 cup
  • Cardamom Powder - 1/2 tsp
  • Ghee - to roll the ladoos

  1. Roast the peanut at medium flame and allow it to cool.
  2. Then peel the skin off from the peanuts and grind it into fine powder along with jaggery and cardamom powder.
  3. Then add some more jaggery and grind them if you would like to add more sweetness to the ladoos.
  4. Then when it is slightly warm take some of it with greased hands ( hands greased with ghee ) and make it into round balls as shown here.

Thursday, October 28, 2010

Raw Mango Sambar

  • Toor Dhal - 1/2 cup
  • Moong Dhal - 1 tbsp
  • Green Chilli - 1
  • Raw Mango - 1 Peeled and Cubed
  • Sambar Podi - 1 1/2 tsp
  • Tamarind water - as required
  • Coconut - 3 tbsp
  • Jaggery - pinch
To Season:
  • Coconut Oil -  to season
  • Mustard Seeds - 1 tsp
  • Jeera - 1/2 tsp
  • Hing - 1/4 tsp
  • Curry Leaves - 5 to 6 nos
  • Red chilli - 4 nos
  1. Take the cooker and add toor dhal and moong dhal together and add required water and pressure cook it for 3 to 4 whistles.
  2. Take another pan, and the cubed mangoes, sliced green chilli and add some water  and boil it till the mangoes become tender.
  3. Add some salt and cook for some few minutes. 
  4. Once the mangoes become tender, add the cooked dhal and boil it for some more minutes.
  5. Then add tamarind water and sambar podi and cook for some 5 to 6 minutes. ( i.e. till the rawness of the sambar podi goes away)
  6. Then blend the coconut into fine paste and then add it to the sambar.
  7. Once the coconut blended mixture is added to the sambar, boil for some few minutes and switch off the stove.
  8. Then take another pan, add some coconut oil and heat it. Once the oil is ready splutter mustard seeds, hing, curry leaves, cumin seeds and red chilli.and saute them for few seconds.
  9. Then season them in the sambar.
  10. Then garnish with the cilantro.
  11. Yummy mango sambar is ready to serve. 
  12. Take this with rice and have potato fry or taro root fry along with this.