Saturday, 6 November 2010

Madhus' recipe: Chocolate burfi

I thought of making some sweet for diwali.. I tried making this Chocolate burfi and turned out to be sooo tasty. Hence im posting its recipe.. Its quick and easy to make..Here goes the recipe.


1.condensed milk (carnation or milkmaid) -1 tin
2. powder
3. 1/2 cup
4. butter – 1 stick or 50 gms
5. chopped & roasted nuts 100 gms
6. sugar 3/4 cup


1. Pour the condensed milk into a thick pan, add butter, sugar, cocoa powder and nuts to
the pan.
2. Stir constantly on low to medium heat till the mixture leaves the sides of the pan (say 15
3. Pour evenly into a buttered dish.
4. Allow to cool and set. Cut to pieces and serve.
5. Refrigerate if you like.

Madhu's Recipe: Vegetable kuruma


1.Carrot - 1 (chopped)
2.Beans - 100 grms ( Chopped)
3.Potatoes (small) - 3 (Chopped)
4.peas 1/4th cup, cauliflower, brocoli 1/4th cup
(Cut the veggies in chunks if cooking in pressure cooker.Or else veggies will be mashed.)
5.Garlic - 1 pod
6.whole black Pepper - 1 tspn
7.Ginger - small piece
8.Big Onions - 2 (Chopped)
9.Tomatoes - 2 (chopped)
10.Chilly powder - 1 tsp
11.Turmeric powder - 1/4 tsp
12.Coriander powder - 2 tsp
13.Salt - To taste
14.Coriander leaves - 1 hand full
15.Garam Masala - 1/2 tspn
16.Oil 2 tblspn

Masala Items
Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2
Bay leaves - 1


1.Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.

2.Now add the onions , fry till golden brown, then add the chopped tomatoes.

3.Now add ginger and garlic. Can use paste also.keep it aside and let it cool.

4.Now grind the above fried items with a handfull of coriander leaves by adding little bit of water.

5.Now take another pan, add all the masala items.i.e. Sombu - 1/2 tsp,Cinnamon sticks - 2 small peices,Green Cardamons - 3,Cloves - 2,Bay leaves - 1.

6.Now add the grinded masala and fry it for 5 min.

7.Then add water as required for gravy also add turmeric powder, chilly powder, coriander powder and salt and mix well.

8.Then add the chopped vegetables.

9.Cook till the veggies are cooked. If using pressure cooker, cook it till 2 whistles.

10.Finally garnish with coriander leaves.

Thursday, 4 November 2010

My Diwali sweets & savouries

This 2010diwali is special to me as I tried some sweets & snacks myself without my elders help and it turned out sooooooooooooo well.

This diwali I tried two savouries i.e. Ribbon pakoda and mullu murruku & one sweet - Boondi ladoo. The main highlight for this diwali is Ladoo. It came out in a nice shape and very tasty.

Please do try out all these bakshanams & give your valid comments.

WISH U ALL A HAPPY DIWALI!!!!!!!!!!!!!!!!!!!!!

Hema's recipe: "Ribbon pakoda"


1) Rice flour - 2 cups
2) Moong dal - 1 cup
3) Channa dal - 1 cup
4) Asafoetida - a pinch
5)Chilli powder - 2 tbsp(adjust according to spice)
6) Salt - as required


1) Mullu thenkuzhal press
2) Mould


1)Dry roast the moong dal and channa dal in a kadai.

2)Take them in a plate and let it cool.

3)Now add them to a blender and grind it to a fine powder.

4)Now sieve this to a very fine powder once.

5)Take this very fine powder 1 cup and rice flour 2 cups in a bowl.

6)To this add 2 spoons ghee, asafoetida, chilli powder and salt and mix them well.

7)Meanwhile, heat oil in a kadai to deep fry.

8)After a minute or two, when the oil is just heating add 1 spoonful of this hot oil in that
that flour and mix them well once again.

9)Take a small portion from this flour separately in a bowl and make a soft dough.

10)Now when the oil is hot enough, put this dough in the "mullu thenkuzhal" mould and press it firmly in a circular motion into the oil.

11)Fry them in the low flame till crisp & golden brown.

12)Take it out in an oil strainer to remove excess oil and let it cool.

13)Repeat the same process with the remaining flour mixture.

14)Store it in an air tight container.

Hema's recipe: "Boondi ladoo"


1) Gram flour - 1 cup
2) Sugar - 1.5 cups
3) Water - 1 cup
4) Cloves - 3 nos.
5) Cashews - a few
6) Oil to deep fry


skillet/strainer that has small holes.


1)Put the water, cloves and the sugar in pan and bring it to a boil and comes to a single thread consistency. This is the sugar syrup.

2)In a bowl, mix gram flour with water to make a smooth batter slightly thicker than dosa batter.

3)Heat oil in a kadai. Hold the skillet/strainer in one hand and the batter on the other hand.

4)Pour some of this batter onto the skillet so that the batter falls through the holes into the oil like small peppercorns.

5)Fry them till they are light golden colour.

6) Take the boondi out in a paper towel to remove excess oil and in a minute or two put them in the warm sugar syrup and mix gently.

7) Repeat the same process for the remaining batter and soak the boondi in the sugar syrup.

8)Let it be there for 10 mins so that it gets soaked well.

9)Now drain excess sugar syrup.

10)Please see that the boondi is warm and and do not let them cool.

11)Add the cashews fried in ghee to this boondi.

12)Now make small balls with ur palms from these boondi.

13)AS you finish a ladoo, put it on a plate one by one. As it cools, it will get firm.

14)Ladoos are ready to serve.

15)Store the ladoos in an air-tight container.

Wednesday, 3 November 2010

Hema's recipe: "Mullu thenkuzhal/Mullu murukku"


1) Rice flour - 2 cups
2) Moong dal - 1 cup
3) Channa dal - 1 cup
4) Asafoetida - a pinch
5) Jeera - a few
6)Butter - 2 tbsp
7) Salt - as required


1) Mullu thenkuzhal press
2) Mould


1)Dry roast the moong dal and channa dal in a kadai.

2)Take them in a plate and let it cool.

3)Now add them to a blender and grind it to a fine powder.

4)Now sieve this to a very fine powder once.

5)Take this very fine powder 1 cup and rice flour 2 cups in a bowl.

6)To this add 2 spoons butter, asafoetida, jeera and salt and mix them well.

7)Meanwhile, heat oil in a kadai to deep fry.

8)After a minute or two, when the oil is just heating add 1 spoonful of this hot oil in that
that flour and mix them well once again.

9)Take a small portion from this flour separately in a bowl and make a soft dough.

10)Now when the oil is hot enough, put this dough in the "mullu thenkuzhal" mould and press it firmly in a circular motion into the oil.

11)Fry them in the low flame till crisp & golden brown. Ensure medium-low heat.

12)Take it out in an oil strainer to remove excess oil and let it cool.

13)Repeat the same process with the remaining flour mixture.

14)Store it in an air tight container.

Tips & cautions for a perfect & crispy murukku:

1)Instead of adding direct gram flour, if u follow this method the murukku will be crisp & soft.
2)The dough should not be neither very soft nor very hard.
3)The hot oil is added to make the murukku very taste & crisp.
4)After making each murukku, try to make the dough i.e. mixing the flour with water as this avoids turning murukku brown.

Tuesday, 19 October 2010

Hema's recipe: Chakka Pradhaman/jackfruit payasam

Chakka pradhaman is a traditional keralite recipe. It is usually done by keralites on Vishu.

The main highlight of this recipe is jaggery and coconut milk. It tastes so delicious and the aroma from these 3 ingredients i.e. jackfruit, jaggery and coconut milk is just great.

I learnt this recipe from my mother-in-law. Coming from a kerala origin, she does it so well that I grabbed it from her.


1) Jackfruit pieces - 10
2) Jaggery - 1/2 cup (add according to the jackfruit paste)
3) Coconut milk - 1/4 cup
4) Cardamom powder - 1 tbsp
5) Cashews - a few
6) Raisins - a few
7) Ghee - 1 tbsp


1) Take the Jackfruit pieces, cut each of them into small pieces and grind them into a fine paste.

2) In a thick bottomed vessel, add required amount of water and when it comes to a boil, put the grated jaggery and let it melt.

3) Now add the grounded jackfruit paste and let it cook till the raw smell goes off.

4) When it starts to bubble, add the coconut milk.

5) Cook for couple of minutes and switch off the flame.

6) Meanwhile, heat the pan with 1 tbsp ghee and fry cashews and raisins & keep it aside.

7) Add cardamom powder, cashews and raisins.

8) Serve hot.

Wednesday, 15 September 2010

Madhu's Recipe: Molten lava cake


1. Butter 1 stick
2. Eggs 2
3. sugar 1/4 cup
4. Dark chocolate (70% cocoa) 100 gms
5. Plain flour 1/4 cup
6 Butter for grasing the ramkins.


1. In a double boiler, melt chocolate and butter. Double boiler is just a pan with simmering water, on its top holds another vessel, in which the chocolate and butter would melt gradually from the steam. the vessel on top should not touch the water that is simmering.

2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.

Thursday, 5 August 2010

Madhu's recipe: Paneer tikka masala


1.Paneer 200 gms Cut into cubes

2.Onion 1

3.Tomatoes 4 or 5 (pureed)

4. Chilli powder 1tspn, Coriander powder 2 tspn, Turmeric a pinch

5. Salt to taste

6. ginger garlic paste

For Paneer tikka:

1.Take the above mentioned 200 gms of paneer, to it add 1 tspn chilli powder, 1 tspn coriander powder, Salt to taste , 1/2 tspn garam masala powder and mix well.

2.Marinate for 30 min. After that, Shallow fry these paneer till they turn light brown in colour. And soak it in warm water for 5 min. This will soften the paneer.


1. In a pan heat oil, then add finely chopped onions, saute well. Then add ginger & garlic paste. Fry for few seconds.

2. Now add tomato puree, and all the above mentioned powders (as in step 4). Mix well, cover and cook for 10 min till raw smell disappears.

3.Now add the above fried paneer to this and let it cook for 3 or 5 more minutes.

4. Finally garnish with coriander leaves and serve it with roti/parathas/ any kind of pulao rice.

Madhu's recipe: Vaazhaipoo Vadai


1.Gram dal/chana dal (kadalai paruppu) 1 cup

2. Banana flower/ Vaazhai poo (1/2 or 2/3 rd cup)

3. Onion 1

4. Green chillies 3

5. Fennel seeds 1 tspn

6. Hing a pinch

7. Salt to taste

8.Oil for deep frying

9. Coriander leaves

10. Curry leaves


1. Soak chana dal for atleast 1 hour. Then grind together chana dal and green chillies coarsley. Add very little water. Consistency should be like a solid coarse dough. Pictured above.

2. Now to the above grinded stuff add chopped onions, vaazhai poo, pinch of hing, salt, chopped coriander leaves and curry leaves. Mix well. I chopped and steamed the vaazhaipoo for 5 min. Its optional.

3.Now take a pan, heat oil, once its hot, take lemon size piece of the above Vadai mixture and make patty shapes/Vadai shape and fry it in oil until golden brown.

4. Place the fried vadais in a paper towel to drain excess oil. Serve hot as a snack along with Tea.

Monday, 2 August 2010

Hema's recipe: Eggless Carrot Cake and frosting -- 5Oth POST

I wanted to try out frosting the cake. So when I was searching the net, I came across this recipe in showmethecurry.

This carrot cake is very easy and simple and no one would tell that it is eggless.

So I tried out this cake along with frosting on my husband's birthday. He was so surprised to see the cake and we enjoyed the cake so much that not even a piece was left by that evening.

And one of my neighbour Mrs.Helen, helped me out in decorating the cake. Thank you helen.

This happens to be my 50th post. Celebrating it with a sweet cake!!!!!!!!!!!!!



1) All purpose flour - 2 cups
2) Baking soda - 1 tbsp
3) Baking powder - 1 tbsp
4) Cinnamon powder - 1 tbsp(optional)


1) Yoghurt - 1 cup
2) Sugar - 1 cup
3) Brown sugar - 1/2 cup
4) Vanilla essence - 1 tbsp
5) Flax seeds - 2 tbsp


1) Grated Carrots - 2 cups
2) Chopped walnuts - 1/2 cup
3) Melted butter - 1/4 cup


1) Whipped frosting cream - 12 0z(I used betty crocker frosting cream)


1)Mix 2 tbsp flax seeds in 6 tbsp of water and allow it to sit for 10 mins.
This flax seeds is an egg substitute. After 10 mins this becomes like a gluey like thing.

2)Take a bowl and mix bowl 1 ingredients.

3)In the same way, take another large bowl and mix bowl 2 ingredients. Mix well until the sugar dissolves.

4)Add the flax seeds mixture to it and mix well.

5)Now add the bowl 1 ingredients to the bowl 2 and mix well to form a smooth batter.

6)Add in grated carrots, chopped walnuts and melted butter and mix them well.

7)Preheat the oven to 350 F.

8)Grease the baking tray and pour in the batter and bake for about 30 mins.

9)After 30 mins, insert a knife/fork to the cake and it should come out clean. This means the cake is ready.

10)Remove them and let them cool completely.

11)Run a knife around the edges of the cake to loosen and place a flat plate over the tray and turn it over to transfer the cake on to the plate.

12)If you are not doing frosting, you can have the cake immediately.

13)But if you are going to do frosting, allow them to cool completely.


1)Take the whipped frosting cream and fill them in a ziplock cover.
2)Make a small hole at one end down and press them on the cake.
3)Using a butter spreader, spread them over the cake and see that the sides of the cake are also covered.
4)Now decorate the cake as you desire and enjoy it as we did.

Saturday, 31 July 2010

Hema's recipe: Paruppu vadai

Paruppu vadai is one of my favourite of all vadas. My mom does it on all special occasions for me.

I did it as per my mom's recipe and it was so tasty and delicious.


1) Gram dhal(kadala paruppu) - 1 cup
2) Toor dhal - 1/2 cup3) Urad dal - 1 fistful
4) Red chilli - 6 nos.
5) Hing - a pinch
6) Curry leaves - a few
7) Salt to taste
8) Oil - for deep frying


1)Soak all the 3 dals and redchilli in water for 2 hours.
2)Soak 3 tbsp of gram dhal separately.
3)After 2 hrs, drain the water completly and grind the dhals(3 dals+redchilli) to a coarse paste without adding water.
4)Now add that 3 tbsp of gram dhal to this coarse paste and mix them well.

5)To this, add hing, curry leaves and salt as required.
6)Heat oil in a pan for frying the vadas.
7)Take a small ball from the paste and flatten them with your palm and drop them in the oil.
8)Once they become golden brown take them and dry it in paper towel.
9)Serve hot.

Wednesday, 28 July 2010

Hema's recipe: Methi Chapathi


1) Wheat flour - 2 cups
2) Methi leaves - 1 bunch(washed & finely chopped)
3) Red chilli powder - 1/2 tbsp
4) Turmeric powder - a pinch
5) Garam masala - 1/2 tbsp
6) Oil - 1 tbsp
7) Salt to taste


1)In a bowl add wheat flour, red chilli powder, turmeric powder, garam masala powder, salt & finely chopped methi leaves.
2)Mix it well and make a soft dough by adding water.
3)Add oil and knead the dough.
4)Cover the dough and let it rest for an hour.
5)Now make small balls and roll it like chapathis.
6)Heat the tawa and put this methi chapathi on the tawa.
7)Flip it on the other side and add 1/2 tsp oil.
8)when done transfer the chapathi to a plate.
9)Serve chapathis with any gravies of your choice.

Thursday, 22 July 2010

Madhu's recipe: Vegetable pulao - another method


1. Onion 1

2. Mixed veggies together 1 cup (carrot, peas, potato, capsicum)

3. Cloves 2 , cumin seeds 1 tspn, bay leaf 1, cinnamon stick 1/2 inch.

4. Basmati rice 1 cup (soak in water for 10 min)

5. Salt to taste

To grind in to a paste:

1. Coconut 2 tblspn

2. Fennel seeds 1 tspn

3. Coriander leaves 1 tblspn

4. Green chillies 3

5. ginger garlic paste 1 tspn

Grind the above to a fine paste adding little water.


1. In a pan heat oil , add cloves, Cinnamon, bay leaf, cumin seeds. Fry for few seconds.

2. Now add chopped onions, fry till translucent.

3. Now add the ground paste mentioned above and also add mixed veggies. Cook till raw smell of paste disappears. May be for 5 or 7 min.

4. Now add 1 cup basmati rice , salt, mix it well and add 1.5 cups of water. If pressure cooker is used, cook till 3 whistles. If rice cooker is used once rice is added and mixed well, transfer it to rice cooker and add water as mentioned and switch on the rice cooker.

5. Finally once rice is cooked serve it with any raita of your choice.

Wednesday, 21 July 2010

Madhu's recipe: Potato & Capsicum Gravy


1. onion 1

2. Tomatoes 3

3. Fennel seeds 1/2 tspn

4. Cumin seeds 1/2 tspn

5. Cloves 3

6. gree chillies 2

7. Coriander powder 2 tspn, chilli powder 1 tspn, turmeric a pinch, garam masala 1/2 tspn.

8. Ginger garlic paste 1 tspn

9. potatoes 1/2 kg (Boiled and chopped in cubes or medium bite size chunks)

10. Capsicum 1 medium

11. Salt to taste


1. In a pan heat oil, add cloves, cumin seeds, fennel seeds. fry for few seconds.

2. Now add green chillis, onion and fry till onion is translucent. Now add capsicum. Cook for 3 min.

3. Now add tomatoes. You can puree it if you want. I pureed them. since it gets cooked faster. add water according to your required consistency.

4. Now add ginger garlic paste and all the powders and cook for 10 or 15 min till the raw smell disappears.

5. Finally add the boiled potatoes, cook for further 1 or 2 min till it gets well mixed and garnish with coriander leaves. Serve hot with paratha or roti.

Madhu's recipe: Tomato rice


1. Onion 1

2. Tomatoes 3

3. Whole garam masala ( cardamom 2, cloves 3, Cinnamon sticks 1/2 inch)

4. Fennel seeds 1 tspn

5. Green chillies 2

6. Turmeric a pinch, Coriander powder, 2 tspn, chilli powder 1 tspn,

7. Salt to taste

8. Basmati rice cooked 1 cup

9. Peas 1/2 cup

10. Ginger garlice paste


1. In a pan heat oil, add fennel seeds , green chilli and all the whole garam masala mentioned above.

2. Now add chopped onions, fry till translucent.

3. Now add chopped tomatoes, fry for few seconds. Then also add ginger garlic paste.

4. Then add all the powders (coriander, chilli, turmeric)

5. Fry till tomatoes are cooked and the raw smell of powders disappear. Cook for about 10 min on a medium flame.keep stirring occasionaly , so that spices doesn't get burnt.

6. Now add salt, peas and add the cooked basmati rice to the above mixture and mix well till it gets coated well. Cook for 1 or 2 min. Switch off the flame and serve with any raita of your choice.

Note: I used frozen peas, so it can be added finally. If using fresh peas, it has to be pressure cooked first and then has to be added to the above.

Madhu's recipe: Methi dal


1. moong dal and toor dal together 1/2 cup

2. cumin seeds 1 tspn

3. onion 1

4. methi leaves 1 cup

5. pinch of turmeric

6. peas 1/2 cup

7. mustard seeds 1/2 tspn

8. Green chilli 1

9. Chilli powder 1tspn, coriander powder 2tspn

10.Salt to taste


1.In a pan, heat oil, add mustard seeds, once it splutter add cumin seeds,

2.Now add green chillies and onion. Cook till onions are translucent.

3.Now add all powders (chilli, coriander, turmeric)

4.Next add the cooked dal. Cover and cook for 10 min till raw smell of powders are gone.

5. Once the raw smell disappears, add the methi leaves and peas and salt. I used frozen peas. It cooks faster so can be added finally also.

6. let it cook for 3 min. Switch off the flame and serve.

Tuesday, 20 July 2010

Hema's recipe: Poha(maharashtrian style)

This is my another variety of poha. I learnt this recipe from my neighbour when I was in bombay.

This poha is of maharashtrian style and quite different from my previous milagu aval recipe.


1) Poha - 1 cup
2) Onions - 1(finely chopped)
3) Jeera - 1/2 tbsp
4) Green chillies - 4
5) Roasted peanuts - 1 tbsp
6) Hing - a pinch
7) Turmeric - a pinch
8) Salt - to taste
9) Coriander leaves - a few


1)Wash the poha nicely and soak for about 5 mins in water. Do not add too much water as it will become too mushy.
2)Heat oil in a pan. Add jeera, hing, turmeric, roasted peanuts and green chiilies.
3)Add onions and fry till they become translucent.
4)Now add the poha after straining it from the water.
5)Add salt and mix them well.
6)Cover it and cook for about 10 mins.
7)Garnish with coriander leaves.
8)Serve hot with any chutney.


1)Generally, potato is added. But I don't add it.
2)you can also add carrot, peas, beans but I like to do it only with onions.
3)you can also add ginger garlic paste to this poha.
4)Adjust green chillies according to your spice.

Monday, 19 July 2010

Hema's recipe: Kurma for Idiyappam

As for as weekends comes, I like to prepare different and variety dishes which are quite heavy.
This is because of two reasons. one, I can prepare it leisurely and two, my husband can eat it leisurely. This applies both to breakfast and lunch.

This week I had bought frozen idiyappam from Indian stores. So just thought why don't we do kurma for this idiyappam and keep it for breakfast.

I had once seen this kurma recipe in a tv show and as per that I had prepared this recipe.

The coconut and poppy seeds as a paste gives a nice flavour to this dish.

Both myself and my husband enjoyed the breakfast with Idiyappam and kurma.


1) Onions - 2
2) Tomatoes -2
3) Carrot - 1
4) Beans - 10 to 15
5) Potato - 1 (small)
6) Peas - handfull
7) Cardamom - 1 pod
8) Cloves - 3
9) Green chillies - 2
10) Coconut - 2 tbsp
11) Poppy seeds - 1 tbsp (khuskhus)
12) Chilli powder - 1 tbsp
13) Coriander powder - 2 tbsp
14) Turmeric - a pinch
15) Curd - 1/2 cup
16) Milk - 1 cup
17) Oil - 2 tbsp
18) Salt - to taste
19) Coriander leaves - a few


1)Finely chop onions and tomatoes.
2)Chop the vegetables and steam them.
3)Grind together coconut and poppy seeds to a fine paste.
4)Heat oil in a pan. Add cardamom, cloves and green chillies.
5)Add onions and fry till they are golden brown. Add tomatoes and cook them till they are pulpy.
6)Add chiili powder, coriander powder, turmeric and salt. Mix them well.
7)Now add grounded paste and cook till it becomes thick.
9)Add 1/2 cup curd and boil for a minute.
10)Now switch off the flame and add 1/2 cup milk.
11)Garnish with coriander leaves.
12)Serve hot with idiyappam.

Friday, 16 July 2010

Hema's recipe: Vegetable pulao(with coconut milk)

I always prepare veg pulao or biryani. But this time I wanted to try it out with coconut milk.

It came out really well. The coconut milk and the whole spices gives a nice flavour and tastes really nice.


1) Rice - 1 cup(preferably basmati)
2) Jeera - 1/2 tbsp
3) Cloves - 3 nos.
4) Cinnamon - 1 inch
5) Cardamom - 1 pod
6) star anise - 1
7) Bay leaves - 2
8) Green chilli - 3
9) Coconut milk - 1 cup
10) Assorted veggies - 2 cups(beans, peas, carrot)
11) Water - 1 cup
12) Ghee - 2 tbsp
13) Coriander leaves - a few
14) Salt to taste


1)Soak rice in water for 1/2 an hour.
2)Heat ghee in a pan. Add cloves, cinnamom, cardamom, jeera, star anise and bay leaves.
3)you will get a nice aroma. Now add green chillies and roast till white spots appear.
4)Add the veggies and roast till they turn crisp.
5)Now drain the water and add rice. Mix them well.
6)Add 1 cup coconut milk & 1 cup water and pressure cook them for 2 whistles.
7)Garnish with coriander leaves.
8)Serve it with any raita or any gravy of your choice.
9)I served it with aloo gobi.


1)If possible you can add 2 cups coconut milk instead of that 1 cup water.
2)Adjust green chillies according to your spice.

Wednesday, 14 July 2010

Hema's recipe: Aloo Gobi

I wanted to try this aloo gobi for long time. But I wanted to do it along with any pulao.

So I did this with vegetable pulao and it was just great. The potato and cauliflower with the gravy was so aromatic.

And this recipe is little different from my previous gobi mutter


1) Potatoes - 2
2) Cauliflower - 2 cup (florets)
3) Onion - 1(finely chopped)
4) Tomatoes - 1
5) Ginger - 1/2 inch piece
6) Garlic - 2 pods
7) Green chilli - 2 nos.
8) Chilli powder - 1/2 tbsp
9) Coriander powder - 1 tbsp
10) Garam masala - 1/2 tbsp
11) Turmeric - a pinch
12) Oil - 2 tbsp
13) Salt - to taste
14) Coriander leaves - a few


1)Wash the potatoes, peel them , cut into cubes and boil them.
I microwaved them for 4 mins. Keep it aside.
2)Cut the cauliflower into florets and boil them. keep it aside.
3)Please see that these both are not overcooked.
4)Heat oil in a pan. Add cumin seeds.
5)When they sizzle, add finely chopped onions and fry till they are golden brown.
6)Put tomatoes, ginger, garlic, greenchillies to a blender and blend it.
7)Now when onions are done, add this tomato paste and fry till the raw smell goes.
8)Add chilli powder, coriander powder, turmeric and salt and mix them well.
9)Keep stirring it well so that it does not stick to bottom. A nice aroma will come from the gravy.
10)Now add the boiled potatoes and cauliflower. Add water if needed.
11)Cover and cook in the medium flame for about 10 minutes.
12)Switch off the flame and garnish with coriander leaves.
13)It goes well with chapathi, poori or any pulao.


1) Mushroom lovers can add mushroom to this gravy.
2)Adjust spice according to your taste.

Sunday, 11 July 2010

Hema's recipe: 2 Minute appala podi

I read this recipe as a tip in a tamil magazine and tried it. It was so tasty and delicious. This is very simple and takes just a minute or two to make this podi.

If you have just rice and in a hurry, just try this podi. All you got to have is appalam and red chillies. You can also have it idly or dosa.


1) Appalam - 4
2) Red chillies - 2(adjust according to spice)
3) Hing - a pinch
4) Salt to taste.


1)Roast the appalam. I microwaved them for 1 minute.
2)Dry roast the red chillies.
3)Now put these roasted appalam, red chillies, hing and required amount of salt to a blender and grind them to a nice powder.
4)Remove them from the blender and store it in an air-tight container.
5)You can have it with idly,dosa or mix it with rice by adding gingely oil.

Friday, 9 July 2010

Hema's recipe: Shahi Paneer

When I made paneer myself, I wanted to do paneer butter masala. when I was searching the net, I came across this recipe in Sanjeev kapoor's collection.

I found it quite interesting & wanted to try it out. The dish came so nice and it was so aromatic that it filled all my rooms.

The cashews when soaked in milk & added as a paste gives a nice flavour.

Actually I did this dish with naan for dinner. But the gravy was left over and I did not want to waste it. So the next morning I made chapathi and ate with this gravy. It was even more tastier.


1) Onions - 1(medium size)
2) Tomatoes - 3
3) Paneer - 15-20 cubes
4) Cashews - 10 nos.
5) cloves - 2 nos.
6) green chillies - 2 nos.
7) Ginger - 1 inch piece
8) Red chilli powder - 1/2 tbsp
9) Coriander powder - 3/4 tbsp
10) Garam masala powder - 3/4 tbsp
11) Turmeric - a pinch
12) Curd - 1/4 cup
13) Milk - 1/2 cup
14) Cardamom seeds - 1 pod
15) Salt to taste
16) Tomato sauce - 1 tbsp


1)Cut onions and tomatoes and keep it a side.
2)Soak cashews in milk.
3)Heat oil in a pan. When the oil is hot, add cloves, onions, green chillies, ginger and cardamom.
4)Saute till onions become translucent. Now add toamtoes and saute them for few seconds.
5)Add the curd now to this mixture and let it cook for 3-5 mins.
6)Let the mixture cool and blend it in a blender to a fine paste.
7)Heat 1 tbsp ghee in a pan.
8)Add this blended paste to the pan.
9)Add chilli powder, turmeric, coriander powder , garam masala, salt and 1 tbsp tomato sauce.
10)Boil till it becomes thick.
11)Now add 1/2 cup milk and the paneer cubes. Let it boil for 5 mins and switch off the flame.
12)Garnish with coriander leaves.
13)Serve it with chapathi, naan or phulka.

Hema's recipe: How to make paneer at home

I always use store bought paneer only. Then I thought why don't we try it ourselves.

So I made these paneer cubes and it came out really well.


1) Milk - 6 cups
2) Lemon - 1(big size)


1)Boil 6 cups of milk in a wide steel pan.
2)when it comes to a boil, add lime juice.
3)Now you can see the milk curdling. At this point keep stirring the milk.
4)when stirring, you will see paneer floating on top and milk becoming transparent with water kind of thing.
5)Take a muslin cloth or a hanky. Place it on top of a bowl and strain this liquid.
6)Now the liquid will be in the bowl and the paneer will be in the cloth.
7)If needed, you can wash this paneer under cold water. otherwise leave it.
8)Now twist the hanky and make a round.
9)Place a heavy weight on this for about 1 hour.
10)Now take out the paneer from the hanky and cut into small cubes.
11)The paneer should be very soft.
12)This paneer is used for making curries and gravies.
13)I made this paneer to make Shahi Paneer.
13)You can use this paneer immediately or store it in an air-tight container and keep it in the freezer for future use.

Wednesday, 7 July 2010

Hema's recipe: Tindora/Kovakkai thuvaran

I always stir fry the kovakkai when I make curry, which consumes lot of oil. One of my friend, gave me this recipe of kovakkai thuvaran where kovakkai is boiled in water instead of stir fry.

I tried it as told by her. It was really so tasty that I stopped making koavakkai stir fry and started doing this thuvaran nowadays.


1) Tindora/Kovakkai - 1/2 KG
2) Grated coconut - 2 tbsp
3) Red chilli - 2
4) Mustard seeds - 1/2 tbsp
5) urad dal - 1/2 tbsp
6) Cumin seeds - 1/2 tbsp
7) Turmeric - a pinch
8) salt to taste
9) Curry leaves - a few
10) oil - 1 tbsp


1) Finely chop kovakkai(round shape) and boil them in water. Cook them till they are tender.
2) Grind the grated coconut, red chilli, cumin seeds in a blender without adding water.
3) Heat the oil in the pan, add mustard seeds, urad dal and curry leaves.
4) Now add the cooked kovakkai and add turmeric and salt
5) To this add the grounded coconut mixture and mix it well.
6) Cook it in the low flame for about 10 mins or till done.
7) Serve it as a sidedish for any rice.

Tuesday, 6 July 2010

Hema's recipe: Steamed Dumplings

when I was was just wondering what to do for the evening snacks, I came across this recipe in manjulaskitchen. I immediately tried it and wow........... it was too good.

These dumplings are made with gram flour and cabbage as main ingredient. Since it is steamed it is very good for health. It is a spicy snack perfect for tea time.


1) Gram flour/Besan - 1 cup
2) Whole wheat flour - 2 tbsp
3) Grated Cabbage - 2 cups
4) Cumin seeds - 1 tbsp
5) Turmeric - a pinch
6) Green chillies - 2 (finely chopped)
7) Coriander leaves - a few
8) Salt to taste
9) Oil - 2 tbsp


1) Mustard - 1/2 tbsp
2) Ajwain seeds(omam) 1/2 tbsp
3) Whole red chilli - 4
4) Curry leaves - a few
5) Oil - 2 tbsp
6) Coriander leaves - a few


1)In a bowl add gram flour, wheat flour, cumin seeds, turmeric, green chillies, coriander leaves, and salt.
2)Add cabbage to this flour mixture and mix them well.
3)It should be like a soft dough. If the mixture is sticky add oil.
4)Now grease your fingers with oil and make small dumplings with your fists and steam them for about 20 minutes.
5)After these are ready, let them cool for sometime.
6)Now cut each of these dumplings into two.
7)Heat oil in a kadai, add mustard, ajwain seeds, whole red chilli, curry leaves and fry for few seconds.
8)Add these dumplings and fry them till they are light brown (for about 5 mins)
9)Finally take them out in a plate and serve hot.

Sending these yummy dumplings to Steamy Kitchen Event

Thursday, 1 July 2010

Madhu's recipe: Italian Taglatelle pasta

I'm not used to any kind of international food. But my hubby loves to try difft types of food.. Am very very choosy about what i eat..

My hubby wanted me to change my food habits and get used to other types of food.. So i thought of starting with some simple Italian dish, and get used to it slowly.. I made this Tagliatelle pasta.

I had bought a ready made pasta sauce called Artichoke with garlic sauce. Measurements are for 2 people..My hubby liked it a lot and i thought of posting it in my blog.

You can use any kind of pasta. I've mentioned the name of the pasta i used.

Here goes the simple pasta recipe:

1. Pasta 200 gms
2. Artichoke sauce 130 gms
3. Cooked / steamed Brocolli flowerts 2/3 cups
4. Cream 1/2 cup
5. Mozzarella cheese / Parmesan cheese grated 1/2 cup
6. Fresh Parsley leaves finely chopped 2 tblspn
7. Salt to taste


1. In a sauce pan boil water with little salt and 1 tspn oil, once it starts boiling, add pasta to it and cover it. Let it cook for 15 min. Drain and keep aside.
2. In another pan add olive oil, add the pasta sauce, then add cream , also add 1/4th cup water,use the water in which pasta is cooked, cover and cook for 2 or 3 min. Then add the cooked pasta, cooked/steamed broccoli flowerts, parsley leaves, salt, and cook for 2 min till all gets well mixed.
3. Now add Mozzarella / Parmesan cheese on top mix everything once again.. cook for few seconds and turn off the stove and serve it.

Wednesday, 30 June 2010

Hema's recipe: Sambhar Powder

This is my mom's version of sambhar podi. This is her unique way of doing this podi which is quite different. She does it once in 3 months and stores it.

It hardly takes 10 minutes to do this powder if you have all ingredients with you.


1) Toor dal - 200 gms
2) Channa dal - 150 gms
3) Pepper - 50 gms
4) Mustard - 50 gms
5) Fenugreek seeds - 50 gms
6) Chilli powder - 400 gms
7) Coriander powder - 200 gms
8) Turmeric powder - 100 gms


1)Heat a kadai and dry roast the ingredients 1-5.
2)Each one should be added separately and roasted separately until a nice aroma comes.
3)Be careful with mustard & pepper as it will sputter.
4)Take all the roasted items in a plate and let it cool for sometime.
5)Grind these items in a blender to a nice powder.
6)Now take a large bowl. Add chilli powder, coriander powder and turmeric powder and add these grinded powder to this bowl.
7)Now take a big spoon and mix them well.
8)Store it in an airtight container.
9)This will remain fresh for 3 months.

Hema's recipe: Banana-walnut muffins

I have never eaten muffins untill I came to US. Here, in my hotel they keep muffins and I just love them. Just thought why don't I give a try baking these cupcakes by myself.

So I just tried it with banana and to make it crunchy I just added walnuts. It came out really well and the plates in which I had kept muffins were empty in a minute.


1) Allpurpose flour - 1 cup
2) Medium bananas - 2
3) Baking powder - 1 tsp
4) Baking soda - 1tsp
5) Salt - 1/8 tsp
6) Light brown sugar - 1/3 cup
7) Melted butter - 1/3 cup
8) chopped walnuts - 1/2 cup(Reserve a few for sprinkling on top)


1)Preheat the oven to 350 F.
2)Sift together allpurpose flour,baking powder,baking soda and salt.
3)Mash bananas and add the brown sugar and melted butter.
4)Add the dry ingredients to the wet ingredients and slightly mix till they incorporate well.
5)Fold in the chopped walnuts.
6)Pour the batter into the muffin tray till three-fourths. Sprinkle a few walnuts on top of each muffin.
7)Bake them for 20-25 minutes. Check with a fork or tooth-pick and it should come out clean.
8)Remove the muffin tray from the oven and let it cool off for few minutes.
9)Serve the delicious muffins.

Thursday, 24 June 2010

Madhu's recipe: Methi Malai Mutter


1) 1 bunch of methi leaves
2) 1/2 cup mutter/peas
3) 1 onion (finely chopped)
4) 1 tomato (finely chopped)
5) 1.5 tspn coriander powder
6) 1 tspn chilli powder
7) 1 tspn cumin seeds
8) 1/4th tspn turmeric powder
9) 1/2 tspn ginger gralic paste
10) fresh cream 1 tblspn
11) 1 tspn garam masala
12) Salt to taste


1. Clean methi leaves , soak them in water with little salt for 10 min. This will take out the bitterness from the leaves.
2. In a pan add oil, once its hot, add cumin seeds, fry for few seconds, then add chopped onions. fry till onions are translucent.
3. Now add ginger garlic paste, fry for few seconds, then add tomatoes. Cook till tomatoes are cooked.
4. Now add coriander powder, chilli powder, turmeric powder, garam masala powder, fry for few seconds. Add enough water and cover it and cook it for 10 min.
5. Now once the raw smell disappears, add peas, methi leaves, enough salt, cook it for further 3-5 min.
6. Finally garnish with fresh cream on top. Serve hot with roti/paratha.

Please note: If Frozen peas is used, it can be directly added to the gravy as mentioned above.
If fresh peas is used, it has to be pressure cooked first, then add it to the gravy as mentioned.

Wednesday, 23 June 2010

Hema's recipe: Kondakadalai/chickpeas sambhar

Chickpeas/kondakadalai is rich in proteins and are considered more nutritious. It forms a healthy food for diabetic patients.

I frequently soak channa overnight and in the morning I put it in an airtight container and keep it in the freezer and it remains fresh for more than 15 days.

When I told this to my neighbour, Chitra, she gave me the idea of doing Kondakadalai sambhar. I heard it for the first time and tried her recipe. It came out so well that I thought of posting it in the blog.

when there is shortage of any vegetables this sambhar comes handy.

Thank you chitra for giving me this recipe and here goes the recipe.


1) Chickpeas/kondakadalai - 1/2 cup
2) Onion - 1
3) Tomato - 1
4) Musatrd - 1/2 tsp
5) jeera - 1 tsp
6) Green chilli - 3 nos.
7) Sambhar powder - 1 tsp.
8) Turmeric powder - 1/4 tsp
9) Coconut - 3 tsp
10) Salt to taste
11) Curry leaves - a few
12) Water - as required
13) Coriander leaves - a few


1) Soak chickpeas in water overnight and pressure cook it.
2) Grind coconut, jeera, greenchilli to a fine paste and keep it aside.
3) Heat oil in a kadai, add mustard & jeera and when it sputters add onion and fry them till translucent.
4) Now add tomatoes and fry them for sometime.
5) Add sambhar powder and salt and mix them well.
6) Now add water and when it comes to a boil add chickpeas. Let it boil until the raw smell goes off.
7) Finally add that grounded coconut paste and keep for 2 minutes and switch off the flame.
8) Garnish with coriander leaves and serve the delicious sambhar with rice.

Sunday, 20 June 2010

Hema's recipe: Papdi chaat

Chaat is one of the most popular snacks and generally sold by street vendors all over India.

Papdi chaat is a crispy snack garnished & served with spices and tangy chutney along with yoghurt which makes you crave for more and more papdis.

A unique feature of papdi is that you can store the papdis in airtight container for a month.

Me and my husband enjoys eating papdis and I often make it for evening snacks.


For Papdi:

1) Maida - 1 cup
2) Rava/sooji - 1/4 cup
3) Salt - 1/2 tsp4) Oil - for frying
5) Water to knead the dough

For garnishing the papdi:

1) Potato – 1 medium(boiled, peeled & diced)
2) Chickpeas/kondakadalai - 1/4 cup
3) Yoghurt - 3/4 cup (beaten)
4) Chaat masala - to garnish
5) Red chilli powder - to taste
6) Tamarind chutney - to taste
7) Salt - as required
8) Thin sev - 1/2 cup

How to make papdi:

1)In a bowl add the maida, rava, salt and oil(2 tsp) and make it like a chapathi dough by gradually adding water.
2)Cover the dough and it should rest aside for few minutes.
3)Now take one lemon sized ball from the dough and roll it like chapathi.
4)Make 3-4 long strips from the rolled dough and cut into square shaped pieces with the help of a knife.
5)Prick square shaped papdi pieces with fork so that it does not gets puffed up.
6)Heat oil in a pan and fry these papdis. Fry till they are golden brown on both sides.
7)Now the papdi is ready.

How to serve with garnishing:

1)Arrange the papdis in a plate.
2)Mash the chickpeas and add salt to the beaten yoghurt.
3)Place a slice of potato on each papdi and chickpeas on top of these potatoes.
4)Add yoghurt over them.
5)srinkle chaat masala powder, red chilli powder on them.
6)Add Tamarind chutney on top of it.
7)Finally sprinkle sev and serve immediately.


1)Papdis can be cut into your desired shapes round, diamonds etc.
2)Cilantro chutney can also be added to papdis.
3)Roasted cumin powder can also be added.

Monday, 14 June 2010

Hema's recipe: Coriander Rice/Kothamali saadam

I just love to eat variety rice. I always like to try different variety of rice. As I made Carrot rice I was searching in the net for some other rice.

I came across this coriander rice from sailusfood. I liked it and gave it a try. It was awesome!!!!!! The grated coconut added when grinding gives a nice flavour and taste.
I just loved it. But I changed the recipe a little according to my taste.

Here goes the recipe.


1) Rice - 1 cup(preferably basmati rice)
2) Coriander leaves - 1 big bunch
3) Grated coconut - 3 tbsp
4) Green chillis - 3 nos.
5) Cloves - 3 nos.
6) Cinnamon - 1" piece
7) Cardamom - 2 nos.
8) Bay leaf - 1 no.
9) Ginger - 1" piece
10) Jeera - 1/2 tbsp
11) Ghee - 2 tbsp


1) Wash and soak the rice in water for half an hour.
2) Wash the coriander leaves and chop them.
3) Grind the coconut, ginger, jeera, greenchilli along with chopped coriander into a fine paste.
4) Heat ghee in a pressure cooker, add cloves,cinnamon,cardamom,bay leaf and fry for few seconds.
5) Add the grounded coriander paste and fry for few minutes.
6) Then add rice and mix well. Now add salt.
7) Add 2 cups water, srinkle lime juice and pressure cook it for 2 whistles.
8) Serve it with any raita.


1)According to your spice, adjust the green chillies.
2)you can also add tomatoes or peas in this rice. But I like to eat it as plain green rice & did not add anything.
3)Lime juice is added so that the rice grains remain separate and fluffy.

Friday, 4 June 2010

Hema's recipe: Semiya Payasam

Semiya payasam is a traditional south Indian dessert made on all special occasions. It is very easy and simple to make. It is prepared with milk and vermicilli.

This is my most favourite payasam.


1) Semiya/vermicilli - 1 cup
2) Milk - 1 cup
3) sugar - 1 cup
4) Cashews - few nos.
5) Raisins - 1 tbsp
6) Cardamom powder - 1 tsp.
6) Ghee for frying


1)Take a pan heat ghee and fry cashews & raisins until golden brown and keep it aside.
2)In the same pan add semiya and fry until golden brown.
3)Take a vessel and boil little water and add this fried semiya. Let it boil for sometime. Stir well with spoon. To know whether it is boiled or not take 1 piece and see. If it breaks into two then it is cooked.
4)Add sugar and stir well. Adjust sugar according to your taste.
4)Now add milk and keep for 5 mins.
5)Finally add cashews, raisins & cardamom powder and serve.

Thursday, 27 May 2010

Hema's Recipe: Jeera rasam with aloo jeera subji

JEERA RASAMJeera rasam is very simple and easy to make. The main ingredient, pepper & jeera gives nice aroma. I just love this rasam when i have potato as a sidedish. This is my way of preparing jeera rasam. The recipe is as follows:


1) Tamarind - 1 small lemon size
2) Rasam Powder - 2 tsp
3) Tomato - 1
4) Mustard seeds - 1 tsp
5) Ghee - 1 tsp
6)Salt to taste

For Grinding:

1) Coriander Seeds - 3 tablespoon
2) Toordhal - 1 teaspoon
3) Cumin Seeds - 1/2 teaspoon
4) Red Chilli - 3
5) Pepper - 1 teaspoon
6) Curry Leaves - few
7) coriander leaves - few

1)Soak the tamarind in hot water for 30 mins.
2)Dry roast the grinding ingredients and grind these in a blender to a coarse powder.
3)Take a vessel, add tamarind extract, rasam powder, salt and chopped tomatoes. Let it boil till the raw smell goes off.
4)Now add that coarsly ground powder to this rasam and keep the flame low. Let it boil for sometime then switch off the flame.
5)In a pan, heat ghee, add mustard seeds and when it sputters add it to rasam.
6)Garnish with coriander leaves.
7)Serve it with hot rice and aloo jeera sabji.


Aloo jeera is a delicious dish of aloo (potatoes) cooked with jeera (cumin seeds). It has a nice aroma of cumin seeds.The potato along with cumin seeds gives a nice flavour and just tastes great. It goes well with rice, poori or chapathi.

I served it with jeera rasam and the combo was really good. My husband liked it so much.

Here goes the recipe:


1) Potatoes - 2
2) Onion - 1 (finely chopped)
3) Cumin seeds - 1 tsp
4) Mustard seeds - 1/2 tsp
5) Ginger - a piece
6) Green chilli - 2-3
7) Coriander powder - 1 tsp
8) Chilli powder - 1/2 tsp
9) Turmeric - a pinch
10) Curry leaves - a few
11) Hing - a pinch
12) Salt to taste


1)Peel the potatoes, cut them into 1" cubes and boil them.
2)In a pan, heat 2 tsp oil, add mustard seeds and cumin seeds. when they splutter, add onion and saute till golden brown.
3)Then add turmeric,hing, ginger and chopped green chillies. Now take a bowl, add coriander powder, chilli powder, add little water and add this mixture to the pan. I do this process so that it does not get burned up.
4)Add salt according to your taste.
5)Now add the potatoes. Mix them well. Let it cook for 5 mins.
6)Serve as a sidedish to any rice, chapati or poori.

Sending this to the CWS - Cumin Seeds Event ....

Hema's Recipe: Jeera Podi

Whenever you have headache or cold and you wont feel like having anything. So in that case, try this jeera podi. My mom makes this podi when I have cold or headache.

So having this podi with hot rice and a good sleep, will take away your cold and you will feel fresh once you wake up.


1) Jeera - 4 tsp
2) Pepper - 1 tsp
3) Toor dal - 1/4 tsp
4) Salt as required.

1)Dry roast all the ingredients in a kadai till a nice aroma comes. Toor dal is added since it gives nice flavour.
2)Transfer this to a plate and let it cool. Dry grind in blender to a fine powder
3)Mix this podi with hot rice and ghee and serve.

Sending this to the CWS - Cumin Seeds Event ....

Tuesday, 25 May 2010

Madhu's Recipe: Chikpea / Konda kadalai Sundal

Chickpeas are a helpful source of zinc folate and protein. They are also very high in dietary fibre.Chickpeas are low in fat and most of this is polyunsaturated.Chik peas can be used in a variety of dishes. This is my mom's recipe.. she makes wonderful varieties of sundal.

The recipe for chik pea sundal is as follows:


Coriander seeds - 2 tspn
Chana dal - 1 tspn
Dried red chilli - 2 large
Urud dal - 1/2 tspn
Grated coconut - 2 table spoon
Oil - 1 tspn
Chikpea/Chole - 1/2 cup
Salt to taste
Mustard seeds - 1/2 tspn

Serving: 2

1. Soak chana dal /chik pea over night and pressure cook it with some salt for 4 or 5 whistles.
2. Heat oil in a pan.
3. Once its hot, add coriander seeds, chana dal, dried red chilli, urud dhal, fry till the colour of dal changes and switch off the stove. let it cool for sometime.
4.Now in a blender, add grated coconut and also add all these roasted items, and powder them finely.
5. Take another pan, heat oil, once hot, add mustard seeds, then add this cooked chole /chik pea, and also add the above grinded powder , then add salt and saute for 3 min and switch it off. Then transfer it to a bowl and serve.

Madhu's Recipe: Vegetable Biriyani


Cardamom - 3

Cinamon stick - 1

Bay leaf - 1

Star anees - 1

Cloves -3

Onions- 1 Big (thinly sliced)

Green chillies - 2

Ginger garlic paste - 1 tspn

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Yogurt -1/4th cup

Pudina leaves - handfull

Coriander leaves - handfull

Mixed vegetables(1-carrot, 2 small potatoes, beans 150 gms,peas 1/4 cup,capsicum 1/2)

(cut veggies into medium size cubes.)


1.Heat oil in a pressure pan.
2.Add, cinamon sticks, bay leaf, cloves, cardamom, star anees. Fry for few seconds.
3.Now add pudina leaves, coriander leaves, fry for a minute.
4.Then add sliced onions, fry till onions are translucent.
5.Now add ginger garlic paste.fry for few seconds.
6.Now add chopped tomatoes and green chillies. Cook till tomatoes are mushy.
7.Now add chilli powder, coriander powder, fry till raw smell goes.
8.Now add yogurt. Mix well.
9.Then add all mixed vegetables.mix well.
10.Now add 1 cup basmati rice mix everything well.
11. Pour in 1.5 cups of water. Add salt as per taste. Cover and cook for 3 whistles and keep in medium flame/sim , for 5 minutes then switch off the stove.

If using Electric rice cooker, transfer these to the cooker, and switch it on.Once done, vegetable biriyani will be ready to be served.Can serve it with any raita.

Monday, 24 May 2010

Madhu's Recipe: Carrot Cutlet

This is my own version of Cutlet made by using only carrots.

Here is the Recipe:

Carrots full big size - 3

Chilli powder - 2 tspn

Garam masala - 1/2 tspn

Salt as needed

Turmeric powder - 1/4 tspn

Bread crumbs - 1 cup

Rice flour - 3 tblspn

Oil - For frying


1. Grate carrot and steam them ,for 5 min by adding salt .It can also be boiled in microwave by adding water.

2. Mean while, take rice flour , add some salt to this also, and mix enough water to form a thick batter.

3. Now take the steamed carrot, squeeze well and drain water if any. To this add, chilli powder, garam masala powder, turmeric powder. Once all items are added,Check the salt and add if needed.

4. Make round balls and form a cutlet/patty shape.This shape can be small or medium as desired. Now dip this in to the rice flour batter, and then coat well with bread crumbs.

5. Heat oil in pan. Once oil becomes hot, fry these cutlets.

6. serve hot,with tomato ketchup.

1. Can use finely chopped green chillies for spicyness,
2. Can also use chaat masala instead of garam masala.
3. Peas can also be mashed and added.

Hema's recipe: Carrot Rice

Once I had gone for lunch to my friend's house. She had prepared so many dishes and carrot rice was one of them. It was so tasty,
spicy and aromatic. I just loved it and she told me the recipe.

when I read about the contest in manjulaskitchen, I just remembered that rice. So I tried it and it came out well. But I did some variations according to my taste. My husband
who is the first tester and taster of all my recipes just loved it.

Carrot rice is a very delicious and nutritious recipe. It is a perfect lunch box recipe for kids. It can be prepared very quick and the whole spices added in this
rice gives a nice flavour that makes you crave for the food. This absolute whole meal dish would be loved by Kids.

Sending it to 1)

2)Think Spice - Think Garam Masala hosted by Sara, an event by Sunitha


1) Basmati Rice - 1 cup
2) Grated Carrot - 2 cup
3) Onion - 1 no.
4) Green Chilly - 3 nos.
5) Ginger Garlic Paste - 1 tsp
6) Jeera - 1 tsp
6) Bay leaf - 1 no.
7) Cloves - 2 nos.
8) Cinnamon - 1 no
9) Cardamom - 2 nos
10) Cashews - 5 nos.
11) Salt to taste
12) Ghee - 2 tbps
13) Lime juice - 1/4 tbsp
14) coriander leaves - a few
15) Water - 1.5 cups


1)Wash and soak rice in water for 1/2 an hour.

2)Heat ghee in a pressure cooker, add jerra,cloves,cinnamon,cardamom,bay leaf,cashews.

3)Add onions sliced lengthwise and saute till they are translucent.

4)Add ginger garlic paste,green chilly, salt and saute well untill the raw smell goes off.

5)Add the grated carrot and sprinkle little water and allow it to cook.

6)Once the carrot is half cooked, add rice and mix it well.

7)Now add 1.5 cups water, sprinkle lime juice and pressure cook for 2 whistles.

8)Garnish with coriander leaves.

9)Serve hot with any raita.


1)According to your spice, adjust the green chillies. you can add chilli powder if you want more spicy. But the green chillies and whole spices are enough.
2)you can also add mint leaves before you add the carrot.
3)Do not grate the carrot very finely since it gets smashed. I like carrot to be seen so grate it little big.
4)Lime juice is added so that the rice grains remain separate and fluffy.

Saturday, 22 May 2010

Hema's recipe: Tindora/Kovakka Chutney

Kovakkai is good for making curry. It has good medicinal properties. It is rich in minerals, low in calories and more good for diabetics. I learnt to make kovakka curry from my mother-in-law.

oneday when I was cleaning the fridge I saw some leftover pieces of kovakka which was not enough for curry. Did not know what to do with these left over pieces.Then I remembered one of my friend had told me about kovakka chutney. I did it for the dosa and it was so nice. so whenever I buy kovakka I keep some of them separately for this chutney.


1) Kovakka - 7-8 Nos.
2) Jeera - 1 tsp
3) Tamarind - small piece
4) Green chilli - 3-4
5) Mustard seeds - 1/2 tsp
6) Curry leaves - a few
7) salt to taste
8) Oil - 2 tsp


1)Wash kovakka and cut them into round pieces.
2)In a pan, heat oil, add jeera, greenchilli, tamarind, kovakka and salt. Let it cook for sometime.
3)Once done, take them in a plate and let it cool. Then grind them in a blender as you grind for chutney.
4)Now in a pan, heat oil, add mustard seeds and curry leaves. Once it sputters, add it to the chutney and mix well.
5)Serve it with idly or dosa.