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.

Wednesday, October 27, 2010

Navratna Kurma ( Another Version )

  • Beans- 10 
  • Carrot- 1 
  • Potato- 1 
  • Peas-  ½ cup
  • Onions- 2 
  • Tomato- 1 big 
  • Ginger garlic paste- 3 tsp
  • Cinnamon- 1stick
  • Cloves- 4
  • Star anise-2
  • Garam masala powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Salt to taste
You can use frozen vegetables ( mixed vegetables - carrot, beans, peas, corn ) instead of fresh vegetables.

To Grind:
  • Green chillies - 2 1/2
  • Coriander Seeds - 1 tsp
  • Jeera - 1 tsp
  • Saunf or Aniseed - 1tsp
  • Cashews - 6
  • Khus khus / poppy seeds - 1tsp
  • Coconut - 4 to 5 tsp
  • Coriander leaves- 1 tsp finely chopped

Grind all these ingredients to a fine paste.

  • Take a pan, add and heat 4 tsp oil and 1 tsp ghee in a pressure cooker .
  • Add the whole garam masala items (cinnamon, cloves and star Anise). 
  • Then add the onions, add some salt (adding salt will help to cook the onions soon) and saute for some time.
  • Then add the ginger garlic paste. 
  • Fry for some time until the raw smell goes and add the tomatoes. 
  • Saute till the tomatoes become soft and add all the vegetables.
  • Add salt, garam masala powder ( optional ) and turmeric powder. 
  • Then add the ground masala and fry for some time . 
  • Add 1 glass of water and pressure cook till 1 whistle. 
  • Garnish with coriander leaves and serve hot.
  • This recipe will go well with all bread varieties, dosa and uthappam.

This Kurma participates in Sudeshna's "CWS-Poppy Seeds", an event started by Priya.

Wednesday, October 20, 2010

Award Time

Hi dear friends, 

I'm happy to share my Lovely Blog Award from Akila of Learning-To-Cook.Thanks dear Akila for passing me on this Award.

Here are the rules of the award:

1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favour and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.

I'm really happy to pass on this award to 15 of my friendly bloggers. 

2.Divya: Dil Se
3.Nivedita: Nivedita's Kitchen
6.Sanyukta: Creative Sanyukta
7.Kalaivani: Little Taste Buds
10.Akheela: Torview
14.Lubna: Yummy Food
15.Padmajha: Seduce your Tastebuds

Happy Blogging....

Tuesday, October 19, 2010

Chepankizhangu / Taro Root Roast

  • Taro Root - 10 to 15 Nos
  • Chilli Powder - 1 1/2 tsp
  • Salt - as required
  • Gram Flour - 1 1/2 tsp
  • Oil - 2 tsp
  • Mustard Seeds - 1 tsp
  • Urud dhal - 1 tsp
  • Turmeric - 1/4 tsp
  • Hing - 1/4 tsp

  1. Cook the Taro root / Chepankizhangu till the vegetable becomes tender.
  2. Then remove the skin of the vegetable and then cut them into cubes and keep it in a separate pan.
  3. Then put turmeric, hing, chilli powder, gram flour on the vegetable, then mix and marinate them well .
  4. Then take another pan, add oil and heat them. Then add the mustard seeds, urud dhal, and once they change into golden brown color, add the marinated taro root and saute them.
  5. Then fry the taro root well till they are getting roasted well.
  6. Once they are roasted the taro root fry is ready to serve.
This recipe goes to the event 

Dish Name Starts with C

Chou-Chou / Squash Gravy

  • Chou-Chou - 1
  • Mustard Seeds - 1 tsp
  • Urud dhal - 1 tsp
  • Curry Leaves
  • Onion - 1 finely chopped
  • Tomato - 1 finely chopped
  • Ginger Garlic paste - 1 tbsp
  • Turmeric - 1/4 tsp
  • Chilli Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Salt - As required

  1. Pressure cook the chou-chou / squash and leave 2 whistles.
  2. Take a pan, heat the oil and add mustard seeds, after they splutter add urud dhal, curry leaves and saute them.
  3. Once the dhal turns color add finely chopped onion and saute them.
  4. After the onions become transparent and cooked, add ginger garlic paste and saute till the raw smell of the paste goes away.
  5. Once cooked add salt, turmeric and and the pressure cooked squash for 5 minutes.
  6. Then add chilly powder, coriander powder and mix them well.
  7. Then cook again for some 5 more minutes.
  8. Then finally add 1/2 to 1 cup of water and cook it in low flame.
  9. Cook for some 4 to 5 minutes and then switch off the stove.
  10. Then yummy masala chou-chou / squash curry is ready to serve hot.

  This recipe goes to the event...

Dish Name Starts with C

    Corn Bruschetta

    This recipe will serve three people.

    • Corn kernels - 2 1/2 cup
    • Milk - 2 cups
    • Maida / All purpose Flour - 1 tbsp
    • Red bell pepper -1/2 cup finally chopped
    • Oil - 1 tbsp
    • Cumin seeds - 1/2 tsp
    • Black pepper - 1/2 tsp
    • Salt - as required
    • Lemon juice - 1 tsp
    • Shredded parmesan cheese - 2 tbsp

    For Garnish
    • Green chili - finely chopped
    • Cilantro leaves
    • Bread of your choice
    1. Take a pan cook the milk and corn kernels until corn is tender and the milk reduces 1/2 the quantity. ( Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.)

     2. Add the all purpose flour and lightly mash the corn using the blender. See to that do not make paste out of it.

    3. Heat the oil in a saucepan on medium-high heat. Once the oil is ready splutter the cumin seeds.
    4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
    5. Stir occasionally and this will take 3 minutes.
    6. Next add the cheese and stir well and close the heat. Then add the lemon juice as required.
    7. The consistency of the prepared mixture should not be dry.
    8. That's it once done its ready to serve. Toast the bread and serve it with the corn spread. You can garnish the corn bruschetta with cilantro and chopped green chilli.

    Hey friends, i have prepared this corn bruschetta inspired from Manjula's kitchen - Corn Bruschetta

    This recipe goes to the event

    Dish Name Starts with C

    Channa Masala


    * Chick peas / Garbanzo Beans
    * Onion - 1 small chopped

    * Tomato - 2 Nos / Tomato Puree

    * Ginger garlic paste - 1 Tbsp
    * Salt - as required
    * Green Chilli - chopped (1/2 Chilli)
    * Coriander / Cilantro - Garnish
    * Cumin Seeds - 1 tsp
    * Cloves - 2 nos
    * Cinnamon - 2 small stick
    * Bay Leaves - 2 leaves
    * Caradmom - 2 Nos
    * Channa Masala powder - 1 tbsp

    * Oil - 2 Tbsp
    * Lime - Garnish


    1. Heat the oil in pan, and fry cloves, cardamom, bay leaves, cinnamon .
    2. Then add cumin seeds and when they splutter add the chopped onions and saute till they turn golden brown in color.
    3. Then add the ginger garlic paste. saute them untill they are cooked well.
    4. Then add chopped tomato / tomato puree, Green Chilli. Just saute them till the tomatoes are cooked. 

    5. When they are perfectly cooked and done add the channa masala powder.

    6. Add water to paste and cook well. Instead of water you can also add the water used for cooking chick peas also.

    7. So cook well then add cooked chick peas and cook for few more minutes.
    8. Thats all done. Tasty, yummy recipe is ready. you can serve this dish along with chapathi, naan, or any bread varieties.


    * Channa / Chick peas should be cooked such that the chick peas should not be mashed. It should mash only when you press the chick pea.

    This recipe is sent to Party Treats Event Series of monthly mingle thats hosted by Saraswathi Iyer and started by Meeta.

    Dish Name Starts with C

    This recipe is posted to the event  Show Me Your Curry!  hosted by Divya.... Dil se.... .

    Cheese Macaroni


    * Cheese Macaroni ( with Cheese powder ) - 1 box

    * Milk - 4 tbsp
    * Butter - 1/2 tbsp


    Hey friends,

    * It's really a very easy process and takes just 10 minutes to prepare.
    * Take any brand of cheese macaroni ( Kraft / Kirkland ).
    * Boil the macaroni in a container until the macaroni gets tender.
    * Then take a pan, add butter and once it melts add the cooked macaroni to that and saute well.
    * Then add the milk and cheese powder and stir it until it becomes thick.
    * Then it's done, yummy chessy macaroni is ready for the kids to go....

    * Hey friends, this is not only for kids yar. It's for all cheese lovers....

    This recipe goes to 

    Dish Name Starts with C

    Carrot Halwa

    • Chopped / Shredded Carrot - 1 Cup
    • Ghee - 2 or 3 Spoon
    • Milk - 1 1/2 Cup
    • Sugar - 1/4 cup (add 1/2 cup if you need more sweetness)
    1. Shred the carrots and measure it to 1 cup.
    2. Take a pan and pour 1 1/2 Cup of milk, put the shredded carrots and sugar .
    3. Then stir the mixture and keep on heating.
    4. Stir till the quantity of milk becomes half.
    5. Then put 2 or 3 tbsp of Ghee and stir till the milk gets completely mixed up.
    6. Then keep the heat at medium low and keep on stirring till you get the halwa consistancy.
    7. Once the halwa is done then garnish it with cashew nuts and raisins.

    Keep on stirring every few minutes so that you dont burn the halwa.
    Hope you'll enjoy this dessert.

    This Recipe is sent to Party Treats Event Series of monthly mingle that's hosted by Saraswathi Iyer and started by Meeta

    Dish Name Starts with C

    Coriander Chutney / Kothamalli Thokku


    • Cilantro / Coriander leaves - 1 Bunch
    • Tamarind - 1/2 tsp
    • Green Chilli - 1
    • Salt - to taste

    To Season:

    • Mustard Seeds - 1/2 tsp
    • Curry leaves - a string


    1. Blend the cilantro, green chilli, salt and tamarind  in a blender and make it to a paste.
    2. Then take a pan, add oil and heat it.
    3. Once the oil is ready, then add and splutter the mustard seeds and curry leaves.
    4. Then add the blended cilantro paste to the mixture and saute them well. Add Some more salt if required.
    5. Stir now and then till the paste is getting half the quantity.
    6. Once the rawness of the cilantro mixture goes away.
    7. Yummy Spicy Cilantro Thokku is ready.
    8. It goes well with Curd rice and dosa varieties...

    This recipe goes to the event

    Dish Name Starts with C

    Carrot Juice

    • Carrot - 1
    • Sugar / Honey - 3 tsp
    • Milk - 1/2 cup or as required


    1. Its a simple and healthy drink.
    2. Peel the skin of the carrot and cut them into small pieces.
    3. Then put them in a blender along with sugar and milk.
    4. Blend well and the pulpy carrot juice is ready.

    5. If you like the pulpy juice you can have it just like that. If you want pulp free juice, filter the juice prepared and extract the pulp. 
    6. Tasty, pulp free carrot juice is ready...

    This recipe i'm posting it to the event

    Dish Name Starts with C

    Food palette series Orange