Sunday, December 30, 2012

Tomato Delight

Recipe source: Mom's collection


  • 4 ripe tomatoes
  • 1 onion
  • 1/2 inch ginger
  • 2-3 cloves of garlic
  • 2 tbsp butter
  • 1 tsp cornflour
  • 5-6 black pepper
  • salt to taste
  • 1 tsp sugar
  • 6 cups of water


Wash and cut tomatoes into small pieces.
Peel and cut the onion.
Crush the ginger and garlic.
Add 5- 6 cups of water to above and place in the cooker adding pepper.
Steam for 8-10 minutes

Remove from fire and sieve.
Again place of fire.
Mix cornflour into 1/4 cup of water and add to the tomato mixture.
It will start becoming thick.
Keep stirring.
Add salt, sugar and butter.
Remove from fire.

Sprinkle powdered black pepper.
Pour into cups.
Decorate with  coriander leaves.

Monday, November 19, 2012

Squid Biryani


  • 1 kg Squid cut into small squares
  • 2 onion
  • 1 big tomato
  • 25 grams ginger
  • 25 grams garlic
  • 18 green chillies
  • 1 bunch coriander leaves chopped
  • 1 bunch mint leaves chopped
  • 4 cups of ghee rice
  • 2 tbsp rose water
  • 1 lime
  • ghee / oil as needed
  • 1 tbsp garam masala
  • 1/2 onion for rice

Slice the onions very finely.
Chop the tomato and leaves set aside
Grind the ginger, garlic and green chillies separate.

Marinate the squid with 1 tsp of chilly powder, 1 tsp turmeric  powder and salt.

Heat 3 tbsp oil in a deep vessel.
Add the onions and saute until transparent.
Add the tomato and fry for few minutes.
Add the ginger , garlic and green chillies coarse paste.
Fry for few minutes.
Add the squid mixture and the leaves, keep aside 2 tbsp of coriander leaves.
Keep on low flame until it is cooked.
Sprinkle 1/2 tsp of garam masala.
Remove from heat.


Pick and wash the rice and drain it in a colander.
Heat the remaining ghee in a vessel. 
Add onion , frying it to a golden brown.(optional)
Fry the cashewnuts and rasins along  with onion and remove. (optional)
Add the rice and fry  for 4-5 minutes. 
Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.


Add the half of cooked rice over the masala.
Sprinkle garam masala, coriander leaves and the fired onion, cashew nuts and raisins.
Add the remaining rice.
Sprinkle as above .
Mix lime juice with rosewater.
Sprinkle on top.
Cover the vessel with foil and keep on slow flame for 10-15 minutes.

Before serving you can mix the masala and rice.

Thursday, November 01, 2012

Mutton Biriyani

  • mutton 1Kg
  • pulao Rice 1 Kg
  • onions 500gm
  • garlic 50 gm
  • ginger 50 gm
  • green chillies 100 gm
  • coriander leaves 1 bunch
  • mint leaves  small bunch
  • curd 1 cup
  •  juice of lime
  • ghee or oil 250 gm
  • sliced cashewnuts 20 gm
  • raisins 20 gm
  • rose water 2 tbsp 
  • a little saffron or pinch of yellow food colouring 
  • Gram masala powder 2 tsp
  • salt to taste

Cutting n washing:

Cut the mutton into big pieces and wash.
Slice the onion fine.
Grind the garlic, chillies and ginger separately.
Chop the coriander leaves and mint leaves.


Heat a heavy bottomed vessel and add half of the ghee.
Add the ginger, garlic and chillies, fry for 2-3 minutes.
Add the mutton and fry for a few minutes more.
Add the curd, salt and 1/2 cup water.
Cover and cook on a slow fire.
When the mutton is half cooked, add lime juice, coriander leaves and mint leaves. 
Cook till the mutton is tender and the water is  absorbed. 
Remove from the fire and keep aside.


Pick and wash the rice and drain it in a colander.
Heat the remaining ghee in a vessel. 
Add the other half of the onion, frying it to a golden brown.
Fry the cashewnuts and rasins along  with onion and remove. 
Add the rice and fry  for 4-5 minutes. 
Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.


Take the vessel containing mutton and sprinkle a little garam masala on top.
Put one layer of cooked rice on top of the mutton. 
Sprinkle a little garam masala  powder, fried onion, cashewnuts, raisins, and a little colouring mixed in a rose water.
Finish with 2 more layers of rice, garam masala, onions, cashews and rasins.

Cover with a foil and then the lid on top.
Keep on slow flame for 15 minutes or put the dish in a hot oven for 15 minutes.

If you don't like fried cashews, raisins and onions  you can omit that part.

Tuesday, October 30, 2012

Dry Fruits Cream.....


  • 3 Fresh Cream
  • 1 glass Milk
  • 1 tin milkmaid
  • 25 black grapes
  • 25 kismis
  • 25 Almonds
  • 25 Cashew
  • 10 Dates
  • 10 Fig
  • 25 grams Pista without salt
Cut all the dry fruits into small pieces.
Mix 1/4 tin of milkmaid and 2 fresh cream  with the dry fruits.
Keep aside.

Boil Milk.
The add 1 fresh cream and milkmaid and mix well.

Add 2 tsp of gelatin in 1/4 glass of hot water.
Mix well.

In a mixer beat the milk mixture and the gelatin well.

Pour in a tray or short glasses and keep in the fridge to set.

Once it is set cover it up with the dry fruits mixture.

If you need you can decorate it with cornflakes or strawberry.

Friday, October 19, 2012

Ginger Chicken

Recipe source: Chinese Collection by Bhanu .R

Did a lit bit of change in marination.


  • 400 grams chicken breast
  • 50 grams ginger
  • 50 grams garlic
  • 100 grams large onion
  • 1/2 tbsp vinegar
  • 1/2 tbsp chilli powder
  • 1/4 tsp orange red colour(optional I didn't)
  • 1 tbsp tomato sauce
  • salt to taste 
  • 1/2 tsp pepper powder
  • Oil to fry and cook


Cut the chicken into thin stripes.
Marinate with soya sauce (1 tbsp), salt ,pepper and juice of 1 lime.
For 4 hours or overnight.

Grind ginger, garlic and onions together and keep aside.

Heat the oil, fry the marinated chicken pieces till light brown.
Drain and keep aside.

Reheat the oil add the ginger, garlic onion mixture and fry till fragrant.
Add the chilly powder, vinegar, pepper powder, tomato sauce.

Add chicken pieces and still  till all the pieces are well coated.
Add salt and cook till gravy thickens.

Serve on a bed of salad leaves.
Sprinkle coriander leaves on top.
Serve hot.

Monday, September 17, 2012

Mango Pickle


  • 3 large green mangoes, chopped with skin
  • 2 tbsp salt
  • 3 tbsp oil
  • 4 pieces garlic chopped with 2 green chillies
  • 2 spring of curry leaves
  • 4 tsp  red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 1 tbsp vinegar

Chop the mangoes , wash and drain the water out.
Mix with salt and leave it over night.

In a pan , heat oil and add mustard.
Once the seeds pop, add fenugreek seeds.
Then add garlic , green chillies and curry leaves( I always wash curry leaves with hot water if you r buying from a store).
Saute them for 2 minutes.

Add red chili powder and turmeric powder.
Saute for a minute.
Add salt and add asafoetida.
Add a 2 tbsp of water.
Mix well.
Switch of the heat.
Add the chopped mangoes and mix well to coat.

Add vinegar.
Let it cool.

Transfer to a clean dry bottle and store in the fridge.

Recipe source: From lots of friends & family.

Tuesday, August 14, 2012

Apple Tropics

Here goes the Recipe for Apple Tropics..!!!

3 apples
1/2 pineapple
1/2 lime
1/2 passion fruit

An extra tang and a taste of the tropics  are evident in the apple recipe.
It's bes to stir the passion fruit flesh into  the juice once it's made, rather than passing it through the blender.

Wednesday, August 08, 2012

Semolina Laddu........thari unda..!!


  • 1 cup semolina or Rava
  • 1/2 cup grated coconut
  • 1/2 cup sugar
  • 1 tbsp raisins
  • 1 tbsp ghee

Roast the semolina.
Add sugar, coconut, raisins and ghee and mix well.

Remove from the fire and form making lime sized balls. 

Tuesday, August 07, 2012

Banana Cotton Buds....Unnakkayi


4 ripe bananas
3 eggs
4 tbsp sugar
1 tsp raisins
1 tbsp chopped cashewnuts
2 tsp oil/ghee
Oil for frying


Steam the banaas until peel separates slightly.
Remove and grind the banana to a smooth paste without adding water.
Keep aside.

Mix the eggs with sugar.
Heat 2 tsp ghee/oil in a saucepan.
Add the cashew nuts and raisins and fry for a minute.
Add the egg mixture and stir it well till it reaches scrambled egg consistency.

Oil you hands and take small balls( size of a lime ) of the ground banana.
Flatten on your palm into small disc.
Put 2 tsp of scrambled egg in it.
Fold the edges and press lightly.
Now roll it with your hands, and shape it like cotton buds ( both ends pointed).

Heat oil and deep fry to a golden brown on all sides.



Monday, August 06, 2012

Bala porichath..... Fried Banana


  • 2 Fully ripe malabar bananas
  • 1 cup flour
  • 2-3 tbsp sugar
  • 1 egg
  • Oil for frying

Peel and cut the bananas slantwise into slices.
Beat the egg and sugar.
Add flour and a little water may be 1/4 cup.
Add a pinch of salt and if need a pinch of cardamom powder.

Heat the oil.
Dip the banana slices in the batter.
Deep fry to a golden brown.

Drain the excess oil from the fried banana.

Wednesday, July 25, 2012

Spicy ...french toast


Cut the bread into 2.
Beat the eggs with chopped onion, coriander leaves, chopped green chillies, milk and salt. (or use a chopper and add all the above ingredients )

Heat 1/2 tbsp oil in a frying pan .
Dip the bread into the egg mixture.
shallow fry to a golden brown and remove.

Sunday, July 22, 2012

Scrambled Banana

Ramadan Kareem...


  • 2 Ripe malabar bananas  
  • 2 Eggs 
  • 2 tbsp Sugar
  • 1 tbsp chopped cashew nuts
  • 1 tbsp Rasins
  • 3 tbsp Ghee or Oil


Cut the bananas into small pieces.
Beat the eggs with sugar together.
Heat the ghee and shallow -fry banana pieces to a golden brown.
Add the egg mixture and stir well.
Add cashew nuts and raisins if needed.

Stir till the eggs is cooked. 
Remove from the fire.

Tuesday, May 22, 2012

Dahi Vada....

Recipe Source: My friend

The first time my daughter had a bit of this was when she was hungry and waiting for food in a restaurant.   That's when she realised its really tasty....:)

I used think its a very complicated recipe.... but realised its the simplest...!!

For vada

  • 1 cup urad dhal
  • 1/4 cup water
  •  salt to taste
  • oil for frying
For the dahi
  • 2 cup yogurt
  • 1 cup water
  • black salt to taste 
  • 1/2 tsp sugar

For garnishing
  • Tamarind chutney
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chat powder
  • coriander leaves 


Wash the dhal and soak it for 3-4 hours.
Grind it a thick smooth paste along with water and salt.
The batter should be thick so that you can scoop them.
Heat oil for medium. 
Scoop out the batter using a ice-cream scoop and drop it into the oil.
Deep fry the until it is golden brown.
Drain the excess oil.

Soak the vadas in the water immediately.
Remove and squeeze out the excess water.

Arrange in a bowl and keep it aside.

For the Dahi:

Whisk yogurt and water till smooth.
Add salt and sugar and mix.

Pour over the vadas.

For Garnishing:

For Tamarind chutney:
Boil 1 cup of water with tamarind the size of lime , one date and small piece of jaggery or 3 tbsp of sugar.
Let it boil until it reduces into half of the quantity.
Drain through the sieve.

Sprinkle red chilli powder and cumin powder over the dahi.
Granish with coriander leaves.
Drizzle few drops of tamarind chutney while serving.

Serve chilled.

Wednesday, May 09, 2012

Pinappale & Finger Biscuit .....

Recipe source: my own


  • 1 packet of lady finger biscuit
  • 3 tins of nestle cream
  • 150 grms packet fresh cream
  • 6 tbsp of powdered sugar
  • 1 tin of chopped pineapple
  • Almond flakes to decorate


Lay a layer of lady finger biscuit and sprinkle the 2 tbsp of pineapple juice from the tin.
Mix 2 tin of nestle cream with fresh cream and 2 tbsp of powdered sugar.
Add the pineapple pieces into it.
Spread this layer of mix next.

Lay another layer of finger biscuit.
Mix 1 tin of nestle cream with the remaining powdered sugar and beat well.
Decorate with almond flakes.

Before serving leave in the fridge for at least 4 hours.

Tuesday, May 01, 2012

Green Dosa

Recipe source( One who helps me in the household )

Whole Moong Dal Dosa .....  also called as Pesarattu in Andhra.

  • 1 cup moong dal 
  • 2 tbsp idli rice
  • salt to taste

Soak the dal and the rice overnight.
Grind it to a smooth paste by adding water and salt.
Heat a tava and  spread just like  we make any Dosa, add oil.
Flip to cook on the other side until golden brown.

Serve with coconut chutney.

Note: You can also add chopped onion, curry leaves and green chillies.

Tuesday, March 13, 2012


(Ground Rice Chapati)
  • 500 grams boiled rice
  • 1/2 cup thick coconut milk
  • 1/2 litre water
  • 2 tbsp ghee

Pick and clean the rice.
Boil the water.
When the water boils, add the rice and remove from the fire.
Cover with a tight-fitting lid; keep aside.
After half an hour open and stir the mixture.
Set aside for 3-4 hours.
Drain off the water, wash with cold water and drain.
Add salt to taste and grind it to a smooth thick paste, adding very little water.

{Or  -- Grind to a loose paste and add 3- 4 tbsp Ami's  rice powder to  a make thick paste.}

Oil your hand well.
Take  some rice paste and shape it into a ball as big as an orange and flatten it to a chapati shape of 1/4 inch thickness onto a foil  or banana leaf.

Heat a tava, put the chapati on it and remove the cloth or leaf.
After two minutes turn it over and let it cook for 2 minutes again.

Repeat this 2-3 times more, then slightly press it with a piece of crumpled paper so that it puffs up.
Turn it over and press the other side in the same way.
Remove from the tava.
Make similar pathiris with the rest of the dough.
Melt  the ghee and add the coconut milk.

Dip each pathiri in the coconut milk and serve hot with mutton or chicken curry.

Sunday, March 11, 2012

Chicken Samosa


For the wrap:
      Used ready made  Samosa wrap

For the filling:
  • 4-5 pieces chicken shredded  from leftover curry( or boil 5 pieces of chicken or 200 grams of boneless chicken) 
  • 2 onions sliced
  • 1 tbsp ginger n garlic paste  
  • 1 tsp turmeric powder
  • 2 green chillies finely chopped
  • 2-3 tbsp coriander leaves chopped
  • salt to taste
  • 2 tbsp of oil
Oil for deep frying


For the Masala:
Heat oil .
Add the onions ,chillies  and salt.
Fry till the onions are lightly brown.
Add the ginger garlic paste , shredded chicken and coriander leaves.
Fry for a few seconds more.
Remove from the fire and keep aside.

To wrap:

 Fold on end over in a diagonal to create a triangle.
Make a paste using flour and water to seal.
Stick down then fold again the other way, sticking it down with the paste.
Fill the triangle with the fillling .
Fold the flap withe the paste.
Repeat it for all until the filling is used up.

Deep fry in hot oil.

Sunday, February 26, 2012

Prawns Fry

( Mom's recipe)

Ingredients for the paste:
  • 2 cup dry red chili
  • 50 grams ginger
  • 50 grams garlic
  • 1 lime size tamarind
 Method for the paste: 

Boil all the ingredients in 1 cup of water.
Grind with salt to a fine paste.
One can preserve this paste for few days in the refrigerator.

For the fry:

  1. 2 tbsp of chili paste
  2. 250 grams of prawns de veined and cleaned
  3. a spring of curry leaves

Marinate the prawns with chili paste and refrigerate for one hour.
In a kadai heat oil , add curry leaves and 1/2 tsp of crushed garlic.
Then add prawns , cook n fry till it becomes dry.

Mango Chutney


  • 1/2 Mango
  • 1 green chili
  • 1 cup grated coconut
  • curry leave 3-4
  • salt to taste


Chop the mango without the skin.
Add all the ingredients to the mixer.
Grind to a coarse paste.

Wednesday, February 15, 2012

Caramel Pudding....

Recipe source:Mom's recipe

I could say one of the first puddings  I tasted or remembers or the one which I tried is "Condensed milk pudding " this is what I  call it ....:) Each one of us have different ways of making it. The best part is the tin of nestle condensed milk  still remains the same shape , may be even the design ...only that  changes are the photos's for the taste it still is one of best pudding....!!


  • 1 tin condensed milk
  • 1 tin water
  • 2 eggs
  • 2 tbsp sugar + 3 tbsp for  caramelizing

Method :

Mix condensed milk tin ,water eggs and 2 tbsp sugar .
Beat with a hand beater for 5 minutes.
Caramelize the sugar till golden brown ,in a deep round pan.
Pour the mixture into the pan. ( or small moulds )
Steam in a steamer until it is cooked or when a knife come out clean.
Let it cool.
Invert onto a serving platter.

One can serve warm or chilled. I would prefer chilled...!!

Monday, February 13, 2012

Green Beans and Sprouted lentils Thoran


  • 250grams Green beans (Green beans is also know as french beans.)
  • 250 grams sprouted lentils
  • 1/2 onion chopped
  • 1 tbsp tomtoe chopped
  • 1 tbsp sambar powder
  • salt to taste
  • curry leaves
  • mustard seeds
  • oil

Clean the beans and cut them to 1 inch long.
Wash spouted lentils well in water and drain it.
Heat oil in wok and add mustard seeds.
When they pop add onion and tomatoe and fry for 2 minutes.
Add samabar powder and fry for few minutes.
Add green beans,sprouted lentils, salt and mix well.
Add 1/2 cup water.
Cook it covered until it is dry and beans are cooked.
Serve warm with rice.

Recipe source: My recipe.

Sunday, February 12, 2012

Easy chicken fry

from : own recipe

  • 1/2 chicken
  • 2 tbsp ginger garlic paste
  • 1 tbsp crushed coriander
  • 3 tbsp curd
  • 2 to 3 tbsp chilly powder
  • 2 tbsp lime juice
  • salt
  • Oil for frying

Marinate the chicken with all the ingredients.
Cover and let it marinate in the fridge overnight or 6 hours.
Heat oil and deep fry the chicken .

Tuesday, February 07, 2012

Cabbage Thoran

Hope u are all doing fine...!!

I was lost in my own world.... not willing to come back to my routine... and the weather makes you more lazy...!!

Cabbage thoran is something u can hav with rice and curry.

Ingredients :

  • 1/2 cabbage of small one  
  • 1/2 onion
  • 1 green chillie
  • 2 tbsp coconut  
  • Mustard seeds
  • Curry leaves
  • salt

Clean and slice the cabbage.
Chop the onions and green chillies.
Heat oil in a pan and add mustard seeds when the oil is hot.
When they pop up add curry leaves and onion. 
Saute for a minute.
Add cabbage, coconut and salt and mix well.
Add 1/2 cup of water , mix and cook till the water is absorbed.
Serve warm with rice.


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