Tuesday, August 31, 2010

Party Treat Participation Card

Hey dear friends,

I have got the participation card for the Party Treat hosted by Sara ...

for the recipes channa masala, carrot halwa, grape juice.Very happy to take part in this event......

Monday, August 30, 2010

Orange Skin Pachadi / Orange thoal vathakuzhambu

  • Orange Skin -1/4 cup
  • Onion - 1/2 cup chopped finely
  • Sambar podi - 3 tsp
  • Sesame oil - 2 1/2 tbsp
  • Hing - Pinch
  • Curry Leaves
  • Mustard Seeds - 1/2 tsp
  • Fenugreek Seeds - 1/2 tsp
  • Channa Dhal - 1 tsp
  • Tamarind - 1 tsp if it is paste or small lemon size
  • Jaggery - small quantity

1. Take 2 1/2 tbsp of sesame oil and heat it.2. Put 1/2 tsp of Mustard seeds, 1/2 tsp fenugreek seeds, 1 tsp channa dhal, 1/2 tsp Cumin seeds.
3. After they splutter, put curry leaves, 3 tsp of Sambar podi and fry them in that oil. 
4. Then put the onions and saute them well and once the onions turn transparent, add the orange skin and saute them.

5. Then once the skin is half cooked, add the sambar podi and mix them well. 

6. After the sambar podi mixes well in the mixture, pour the tamarind water into the mixture. ( You can use 1 tsp of tamarind paste also)

7. Then pour some 1 cup of water and bring the mixture to boil.

8. Then put perungayam/hing, Salt as required. then again boil till the mixture becomes thick.
9. Once the mixture gets thick, add some small quantity of jaggery and again boil it.

 10. Yummy, tangy and tasty orange skin vathakuzhambu is ready to serve.

Veggie Channa Masala

  • Chopped Radish - 1/4 cup
  • Chick Peas / Garbanzo Beans - 1 1/4 cup
  • Onion - 3/4 cup
  • Tomato - 1/4 cup
  • Carrot - 1/2 cup
  • Cabbage - Just handful
  • Garam Masala - 1/2 tsp
  • Green Chilli - 1
  • Turmeric Powder - a pinch
  • Oil - 4 tbsp
  • Salt - as required
  • Cumin Powder - 1 tsp
  • Coriander Powder - 2 tsp
  • Chilli Powder - 1/2 tsp
  • Cumin Seeds - 1/2 tsp


1. Wash finely and soak the chick peas in hot water for 2 hours, and cook till it becomes soft. ( Soaking the chick peas in hot water will make them softer soon. No overnight soaking is required )


Cooking the chick pea should be in this consistency. 

It should not cook mashy. it should only mash when you press it.

2. Cut the radish and carrots into cubes.
3. Chop the cabbage finely.
4. Heat the pan, add the 2 tbsp of oil, add cumin seeds and splutter them.
5. Then add the finely chopped onions and saute till the onions become transparent.

6. Add green chillies, finely chopped tomatoes and add little salt and saute them well till the tomatoes cook well.

7. Then add all the vegetables, salt as needed and saute them for 3 minutes.

8. Then add the cumin powder, coriander powder, garam masala powder and chilli powder to the gravy.

9. Mix the spices well with the gravy and add 1/2 cup of water and then transfer this mixture to the pressure cooker and cook for 1 whistles.
10. After one whistles open the lid and transfer to the pan again, add the cooked chick peas to the mixture and again close the lid.
11. Then keep the stove at medium low and cook for 10 to 15 more minutes at low flame.

12. Serve hot with any bread varieties or rice.

Potato Paal Kootu

  • Potato - 2 medium
  • Coconut - 1/4 cup
  • Green Chilli - 1 small
  • Rice -  1 tsp soaked
  • Milk - 1/4 tbsp
  • Coconut Oil - 2 tbsp

  1. Wash the potato well and peel the skin off.
  2. Then cut the potatoes into cubes and cook them well. ( Do not mash them )
  3. Then take a pan, add the coconut oil and once the oil is ready add the mustard seeds and cumin seeds.
  4. Once they splutter add the potatoes and saute them well.
  5. Grind the coconut, green chilli and the soaked rice and add the ground mixture to the cooked potatoes.
  6. Mix them well and add milk and bring the mixture to boil.
  7. It may take 2 minutes and then turn off the stove.
  8. Yummy paal kootu with potato is ready to serve.

This recipe i'm posting to the event BSI-MILK,93rd week hosted by Sanyukta

Sunday, August 29, 2010

Orange Juices

  • Orange - 1
  • Sugar - as required
  • Water - 1/4 cup or less

  1. It's very simple to prepare this juice. 
  2. Extract the juice from the orange pulp using the squeezer.
  3. Then add sugar and water as required to the extracted juice.
  4. Just mix them well and that's it tasty tangy juice is ready...

Coriander / Cilantro Thogayal

  • Coconut - 1/2 cup
  • Cilantro - 1 1/2 cup
  • Urud Dhal - 2 tsp
  • Hing - 1/2 tsp
  • Salt - as required
  • Red Chilli - 5 nos
  • Tamarind - 1/4 tsp

  1. Take a pan, add oil and heat it.
  2. Then add urud dhal, red chillies, hing, tamarind ( Don't add too much of tamarind, that may spoil its taste. ), and salt.
  3. Saute them well till the dhal turns color.
  4. Then add the cilantro and saute them well till the raw smell of the cilantro goes away.
  5. Then add the coconut and then saute them for 1 - 2 more minutes.
  6. Then grind the mixture to a fine paste.
  7. Colorful kothamali / cilantro thogayal is ready.

Thursday, August 19, 2010

Mysore Rasam

  • Ghee - 1/2 tsp
  • Tomato - 1
  • Curry Leaves
  • Hing
  • Salt
  • Turmeric
  • Tamarind Pulp - 1/2 cup
  • Mustard seeds - 1/2 tsp 
  • Toor Dhal - 1/2 cup
To Grind:
  • Toor Dhal - 2 tsp
  • Pepper Corns - 1 tsp
  • Cumin Seeds - 1 tsp
  • Red Chilli - 2
  • Coriander Seeds - 1/2 tsp
  • Coconut - 2 tbsp shredded

1. Take a pan, add the ghee and add the other ingredients and saute them well.

2. Then grind the roasted ingredients along with 2 tbsp of coconut.

3. Add some water and grind them well.
4. Then take a pan, add ghee and add the mustard seeds, cumin seeds and saute well. Then add the cut tomatoes, curry leaves, hing and turmeric powder and saute them well till the tomatoes cook well.

5. Adding salt to the mixture will allow to cook the tomatoes fast.

6. Then add the tamarind pulp and boil the mixture well.

7. By the mean time cook the toor dhal and keep it ready.

8. Once the tamarind pulp is ready, then add the cooked toor dhal and bring it to boil. 

9. Then add the ground paste to the rasam. Heat it for few more minutes and switch off the stove. 

10. Add the cilantro and garnish the rasam.

11. You'll not believe, really yummy mysore rasam is ready to go. 

12. It goes well with beetroot poriyal, potato fry etc.

Coconut Chutney

  • Coconut - 1/2 cup
  • Ginger - 2 tsp
  • Pottukkadalai / Roasted Gram - 5 tbsp
  • Curry Leaves
  • Garlic - 1 cloves.
  • Salt - as required
To season:
  • Cumin seeds - 1/4 tsp
  • Oil - 1 tbsp
  • Mustard Seeds - 1/2 tsp
  • Urud dhal - 1/2 tsp
  1. Grind all the ingredients together and make it to a paste.
  2. Then add salt as required.
  3. Then take a pan, add oill heat it and once the oil is ready, add mustard seeds, urud dhal, curry leaves and cumin seeds and saute well. Then add the seasoning mixture to the chutney prepared.

Wednesday, August 18, 2010

Idli Podi

  • Channa dhal - 1/2 cup
  • Urud Dhal - 3/4 cup
  • Sesame seeds - 3 to 4 tsp
  • Red chilli - 8 to 10 
  • Hing - 1/2 tsp
  • Badam -  3
  • Curry leaves (Optional)

  1. First take a pan and dry roast the channa dhal separately and keep aside.
  2. Then similarly dry roast urud dhal, red chillies, hing, curry leaves(really optional) and badam and keep them separately.
  3. Then dry roast the sesame seeds too.
  4. Allow these to cool for some 3 minutes.
  5. Then first add the sesame seeds in the mixer(blender) and blend them nicely. (because sesame seeds will not blend well if you do with other stuffs. so we are blending it separately.
  6. Then add all the other dry roast ingredients and blend into coarse powder (don't grind to a fine powder).
  7. yummy idli podi is ready. 

My Craftwork

Hi friends,

Just a break to my cooking today... I have just made my art which i really happy to share with you all friends... Hope you'll surely like it ...

I have painted one craft and another is my clay art.

1. A flower art painted with water color and glitters 

2. This one is a cool natural picture crafted with clay and glitters.

Thanks for yout time... Will be back with lots of cooking recipes .... Enjoi friends...

Tuesday, August 17, 2010

Grape Juice

  • Grapes - 3 cup
  • Sugar - 1/2 tsp

1. It's very simple to prepare this juice. Just grind the grapes well in a blender.
2. Extract the juice from the blended mixture.

3. That's it mouth watering grape juice is ready.
I post this recipe to Party Treats Event Series of monthly mingle thats hosted by Saraswathi Iyer and started by Meeta.

Spicy Bean Shell Pasta

  • Pinto Beans - 1/4 cup
  • Shell Pasta - 1 cup
  • Fennel Seeds - 1/4 tsp
  • Onion - Small Finely chopped
  • Red Bell Pepper - 1/2
  • Soy Sauce - 1/2 tsp
  • Salt
  • Garlic - 3 cloves
  • Ginger - 1/2 tsp
  • Green Chilli - 1/2 chopped
  • Chilli Sauce - 1/2 tsp
  • Tomato sauce - 1/4 tsp
  • Black Pepper - 1/2 tsp
  • Olive Oil - 1 tbsp
  • Carrot - 1/4 cup chopped into cubes
  • Beans - 1/4 Cup chopped into cubes.
  • Cabbage - Chopped.


1. Take a pan, add water and add the shell pasta, carrots, beans, cabbage with some salt and cook until the pasta and the vegetables becomes tender.( you can even microwave it for 8 to 10 minutes. )

2. Pressure cook the beans for 4 to 5 whistles. The consistency should be not mashy but should be tender.

3. Take a pan, add Olive oil and add fennel seeds and saute them well.

4. Once it splutters then add the finely chopped onions and add some salt which will help to cook it soon.

5. Then once the onions are cooked well, then add the chopped garlic and saute them well.
6. Then once add the garlic is cooked then add the cooked pasta, vegetables and cooked beans into it.

7. Then add pepper, chilli sauce, soy sauce, and tomato sauce into the pasta mixture and mix well.
8. Add salt as required and cook them for some minutes.

9. Once done spicy bean shell pasta is ready to go.

10. Surely kids will love this dish...