Dec 31, 2011


Dec 29, 2011

Gobi Soya Nuggets Dry Manchurian

Gobi/Cauliflower - 1 medium
Soya Nuggets - 50gms
Onions - 3
Tomatoes - 4
Green Chilly - 2
Capsicum - 1
Garlic - 4-5 big pods
Ginger - 2inch
Tomato Sauce - 3tbs
Dark Soya sauce - 2tbs
White Vinegar - 1/2tbs
Green Chilli sauce - 1/2tbs
Spring Onion green part - 4-5 strangs
Green Coriander
Cornflour - 50gms
Oil to deep fry
Water - 2cups

1. Clean the cauliflower by cutting them into big chunks and putting them in salt water for 10mins.
2. Drain them and keep aside.
3. In a pan boil water and add soya nuggets and boil them.
4. Once they turn soft drain them and sqeeze them well.
5. In a mixer grind the ginger 1inch, garlic 2-3 and 1 green chilly into paste. Rest of ginger, garlic and green chilly chop them finely.
6. In a bowl add corn flour soya sauce 1tbs, ginger garlic paste half, toamto sauce 1tbs, salt. Remember dont add whole of salt as you would be putting salt into gravy too.
7. Add water to mixer and make a paste. You can add food colour to get red colour.
8. Heat oil in a pan for frying.
9. Dip the cauliflower and soya nuggets and fry them till they turn crisp and brown.
10. Drain them and keep aside.
11. In another pan take 3tbs oil from the hot oil pan.
12. Add onions and capsicum and saute well.
13. Add garlic, ginger, green chillies that were chopped.
14. Saute for 1/2min and add left over ginger galic paste.
15. Saute till the raw smell fades away.
16. Add tomato and saute. Add all the sauces and vinegar.
17. Add salt and Ajinamoto if you prefer.
18. Saute well to bring to boil.
19. Take some cornflour and mix in water and pour on to the mixer.
20. Mix well and do not leave it on pan.
21. Add the cauliflower and soya nuggets & spring onions.
22. Toss well. Coat them well.
Serve hot with tooth picks to pick them.
Serve as starter or as evening snack.

Apple Corn Sweet Rice

Apple - 2
American Corn 50gms
Basmati Rice - 1cup
Sugar - 5tbs
Honey - 2tbs
Dalchini/Pattai/Cinnamon - 1 pc
Cloves - 2
Bay leaf - 1
Jeera - 1 tbs
Sauf - 1tbs
Elaichi/Cardamom - 3
Salt - 1/2tbs
Kaju/Cashewnuts - 10gms
Ghee/Clarified butter - 5-6tbs or can use white butter
Water - 1 1/2

1. Dee-skin the Apples ad cut them into lenghtwise or cubes.
2. In a pan heat butter or ghee and add bayleaf,cloves, cardamom, cinnamon, sauf and jeera.
3. Once jeera splutters add the apples and saute for a minute.
4. Now add salt and sugar. Allow the sugar to melt.
5. Meanwhile add corn and saute.
6. End add rice, kaju and honey and saute.
7. Pour the rice mix on to the rice cooker and add water.
Once its cooked serve hot with some mixed vegetable side dish..
Note: If u feel the apples might get very soft saute them seperately in sugar and add when the rice is cooked.
But, add sugar to rice seperately if you are following this procedure..

Dec 26, 2011

Alloo Paratha

Aloo/Potato/Urala Kazangu - 3
Green Coriander -10strands
Amchoor Powder/Dry mango powder -1tps
Turmeric powder -1/2tbs
Green Chilli - 2
Garam Masala - 1tps
Jeera Powder - 1tps
Atta/Wheat flour - 2cups
Yellow butter - 4-5 tbs
Water - 8cups

1. Boil and mash the potaotes.
2. To it add the finely chopped coriander leaves, green chillies and mix well.
3. Add mango powder, turmeric,jeera powder, garam masala, salt to it and mix well.
4. If you prefer you cna add GINGER and GARLIC paste too.
5. Do not add water.
6. In another bowl take the wheat flour to it add salt and mix well.
7. Remember you have added salt to the Potato mixture before so do not add too much of salt.
8. Make a dough of the atta by adding water to it.
9. Close it with muslin wet cloth and rest it for atleast one hour so that the dough becomes moist and soft.
10. After an hour take the dough and make medium sized lemon shaped balls.
11. Take on ball press it like cutlet and make a cup. Making the edges bit thin.
12. Now fill in the potato mixture and pull each of the sides of the dough and close the ball.
13. Now dust the working platform with atta and roll the filled in ball like chapatti.
14. As this dough has a mixture inside do not try to flatten thin.
15. It has to be bit thick.
16. Take a chappatti tawa heat it to medium flame and put the flattened paratha.
17. Cook both sides.
18. When you see light brown spots on the top of the paratha add the butter to it.
19. After adding butter do not keep the paratha for more seconds as they might turn black.
Serve hot with sweet curd and butter.

Dec 11, 2011

Moong dhal aur Gatte ki Sabji - (Sprouts and Gatta curry)

For making Gatta fried check the below link
Gatta Fried

Rest of the ingredients to make the gravy:
Moong dhal phole/Green bean sprounts/Molakatina Pairr - 2cups
Coconut grated - 1/2cup
Tomatoes - 3
Jeera seeda - 1tbs
Turmeric powder - 1/2tbs
Red chilli powder - 1tbs
Garam Masala - 1tbs
Jeera powder 1/4tbs
Coriander powder - 1/2tbs
Amchoor powder - 1/4tps
Green chillies - 2
Oil - 2tbs
Water - 2-3cups
Sugar - 1/4tbs

1. Take the green moong dhal sprout. If you dont get ready made take the green moong dhal dry soak them in water for 5-6hrs and then drain them. Now in a masline cloth tie them and hang them and leave it over night.
2. You would see the sprouts coming out of the dhal by morning.
3. In a mixie jar add the coconut and tomatoes and grind them into a paste.
4. In a pressure cooker or a heavy bottom pan add oil and splutter the jeera and green chillies.
5. Add the tomato and coconut paste and saute well. Lower the flame and add the dry powders.
6. To it add salt and sugar too and saute well.
7. Add the sprouts mix well and add water 2-3 cups and close the pressure cooker and bring them to 3 whistle. If cooking in a open pan cook them till the sprouts dont get 1/2mashed.
8. Once the pressure is gone opwn it and keep again on the flame.
9. Mix some rice flour on to 1/4cup water without lumps and pour onto the sprouts sabji and mix well.
10. Bring them to boil till they become light thick.
11. Now add the GATTA which was prepared in the begining.

12. Bring them to boil and add fresh coriander leaves.
Serve hot with chappatis, ghee rice, plain white rice..

An whole some protien...less oil more of fibre too.. :)



Besan/Kadalamav/Gram Dhal powder - 2cups
Rice flour/Arici mav/Chawal ka atta - 1/2cup
Dry red chilly powder - 1tbs
Jeera powder - 1tbs
Amchoor powder - 1/2tbs
Turmeric powder - 1/2tbs
Kasoori methi/vedhiya elai dry/Dry fenugreek leaves - 1/2tbs
Chat masala - 1/4tbs
Salt - 1tbs
Asafatida - 1/4tps
Refined oil to fry
4cups water

1. Take a bowl add the besan,rice flour,chillipowder,jeera powder,salt,turmeric powder,asafatida, chat masala, garam masala, kasori meethi and mix well.
2. To it add some water to make a stiff dough. Be careful so that the dough doesnt bcum watery.
3. Meanwhile in a pan boil water.
4. On a flat surface roll the mixed dough into sausage size thick consistency.
5. When the water boils add the rolls. Note that do not put the roll before the water starts to boil or else the flour may get mixed in water.
6. Turn slowly when one side is done after 2mins.
7. Boil them for 5-8mins
8. Remember the water has to imerse the mixture.
9. When the rolls are cooked you can see them chnage their colour bit lighter than before.
10. Take them out using a ladle and drain water.
11. Cool them for a minute and cut the roll in a circle shape with thickness of 2cms.

12. Meanwhile heat oil in a pan and when the oil turns hot lower the flame and drop the cut dough one by one into the oil.
13. Fry well like chips on both sides.
14. When the colour changes to golden brown take them out and drain them.
15. Cool them and add chat masala if required on top.
16. Add coriander and green chillies on top and serve as evening snack.
You can even store this in an air tight container for few days.

Note. You can even use the gatta without frying for making some curd gatta curries it is edible as the ingredients are cooked.

Nov 24, 2011


Its said that all the parts of a banana plant is used. Such as its leaves for serving food, its flower ,fruits to make different dishes.. well many dont know that there are many dishes made from STEM of banana plant. Down south of India its a common vegetable. Its such a good source of fibre. Good for people who have galbladder stones, who suffer from constipation.
Try this patchadi i must say its yummmm

Banana Stem - 1 medium
Yougurt - 3cups
Water - 4cups
Salt - 1tbs
Sugar - 1/2tbs
Jeera powder - 1/2tbs
Pepper Powder - 1/2tbs
Amchoor powder - 1/4tbs
Coriander leaves to garnish

1. Take the stem of banana. Peel of the outer skins which are thick.
2. Peel till the layer comes where you would not have the layer to peel.
3. Its solid yet soft.
4. Keep a bowl of water aside.
5. First cut the stem into circles and put in water. Do not keep just like that as they turn brown.
6. Now take each circle stem and cut them into small square pcs.
7. Put them back into water.
8. Boil them till the stem is partially cooked.
9. Keep in mind it ahs to be crunchy yet boiled. Do not over boil it.
10. Drain them and keep the water aside. Do not throw the water. Add some salt and give to people who have constipation or diabatic.
11. Now in a bowl add yougurt, salt, sugar and mix well without lumps.
12. Add pepper powder, jeera powder, amchoor powder and mix well.
13. Add the stem that was cut, boiled and drained. If you have the stems stuck to each other first release them using running water and add. If its not possible do not add them to the mixture.
14. Mix well and garnish with coriander leaves.
15. Chill in refrigrator and serve cold.

Note: while chopping the stem try to take out the thread which is present in the stem.


Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required

1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches


Lady's Finger/Bhindi/Vendakai - 10-12
Thick curd/Yougurt/Thair/Dehi - 3cups
Refined oil - 5tbs
Coriander leaves - to garnish
Jeera - 1/2tps
Salt - 1 tbs
Sugar - 1/2tbs
Jeera powder - 1/4tbs

1. Wash and cut the end of the lady's finger.
2. Now chop them with 1/2cm length small pcs.
3. In a pan add oil and heat well.
4. Fry the lady's finger slowly till they turn dark brown.
5. Drain them and keep aside. Off the flame and splutter some jeera and mix well with vendakai
6. Meanwhile in a bowl add chilled yougurt, salt, sugar and mix well to avoid lumps.
7. Add the vendakai/lady's finger and mix well.
8. Garnish with coriander and jeera powder.
9. Refrigrate it.
Serve chill with Karavapillai Saadham/Curry Leaf Rice


Curry Leaves - 20-25 arcs
Kadalai parupu/Channa Dal - 10gms
Tamarind/Puli/Imli- Medium lemon size
Dry Red chilli/Vathal Millagai/Sukha Lal Mirch - 5-6
Refined oil - 1tbs
Til oil - 3tbs
Mustard/Kadugu/Sarson - 1tbs
Asafatida/Perunkayam/Hing - 1/2tbs
Salt - 1tbs
White rice - 1cup
Water - 2cups

1. Wash and remove the curry leaves from the arc.
2. In a pan add refined oil add channa dal and saute it.
3. Add dry red chilly to it and saute till the dal turns golden brown.
4. Now add 1/4tbs asafatida and remove from flame on to plate.
5. In the same pan fry the curry leaves without keeping on flame.
6. Saute tamarind too.

7. Cool them and grind them after adding salt.
8. Meanwhile boil the white rice in propotion of 1:2. Means 1 cup rice 2 cups water.
9. Once the rice is done cool a bit.
10. In a heavy bottom pan add til oil splutter mustard seeds, few red chilly, 1/4 asafatida and few curry leaves.
11. Switch of the flame and add the powdered mixture to oil and add rice.
12. Mix well and serve hot with Vendakai Patchadi / Lady's Finger Raitha

Nov 11, 2011

Carrot Tomato Chutney

Carrots small - 4-5
Toamtoes - 2
Green chilly - 2
Ginger - 2cms
Curry leaves - 2 arc
Roasted gram/Bhuna channa/Pottukadalai- 20gms
Mustard/Kadugu/Sarson - 1tbs
Til oil - 2tbs
Whole dry red chilly - 2
Salt - 11/4tbs
Water - 1cup

1. Wash the carrots, green chilly  and toamtoes.
2. Cut them into chunks and put inside blender and grind them well.
3. Now in a seperate mixer jar powder the roasted gram.
4. Add the powdered roasted gram to the carrot mixer and again blend well.
5. Add salt and grind again.
8. In a pan add oil and heat well.
9. Add the mustard and splutter well.
10. Add curry leaves and asafatida.
11. After the curry leaves splutter lower the flame and add the carrot mixture to the pan.
12. Saute them well.
13. Saute them till the oil leaves sides of the pan.
Your yummy carrot tomato chutney is ready to be served.
It is best to serve them with yogurt/curd so that they can be mixed and taken.
Its the best condiment for dosa or idlis.

Aloo Mutter Dry (Basic)

Aloo/Potato - 4
Mutter/Green peas/Pattani - 200gms
Pink onion - 2
Tomato - 2
Jeera seeds - 2tbs
Asafatida - 1tps
Curry leaves - 2arc
Green chilly - 2
Turmeric powder - 1tbs
Red chilly powder - 1tbs
Jeera powder - 1/2tbs
Amchoor powder - 1/4tbs
Garam Masala - 1tbs
Salt - 1 tbs
Water - 4 cups
Refined sunflower oil - 3tbs

1. Peel aloo and cut them into medium size chunks.
2. Boil them in water.
3. After they boil drain them and keep aside.
4. In a pan add oil. Heat it and add jeera seeds, curry leaves and saute.
5. Add onion and saute well till they turn light brown.
6. Now add toamto and green chilly to it.
7. Saute till tomato shrinks.
8. Add the dry masalas and salt to it. Saute well.
9. Mix well the mixture well on to the potato and peas.
10. Sprinkle water do not pour water.
11. Close the lid and keep it for 2 mins on medium flame.
12. Open the lid of the pan and stir again. Be careful do softly otherwise potatoes would get smashed.
For the final touch add ghee/clarified butter 1tbs on top and mix well hot. Decorate with green coriander and serve with white rice, chappatis, rotis..

Nov 9, 2011


Wheat bread/ White sweet Bread/ Oat Meal Bread - 5-6 (any kind of bread can be used)
Mutter/Peas/Patani - 200gms
American Sweet Corn - 100gms
Onion - 1
Green Chillies - 2
Pudina - 2 arc
Carrot -1 grated
Green Coriander - 10 arc
Kadala Mav/Besan/ Gram flour - 1 cup
Rice Flour/Arici mav -1 cup
Water-2 cups
Olive oil / Butter - 5tbs
Kashmiri chilly powder -3tbs
Amchoor powder - 1tbs
Garam Masala powder - 1tbs
Tomato Ketchup - 2tbs
Jeera powder - 1tps

1.Grate the carrot, dice the green chilly, coriander leaves and mint leaves.
2. In a bowl add the besan, rice flour, red chilli powder, jeera powder, amchoor powder, garam masala, salt, tomato ketchup and mix well.
3. To it add the mutter,corn, pudina, coriander and carrot.
4. Add water and mix well into a semi-liquid consistency.
5. Heat the tawa and sim it. Add butter or ghee on tawa.
6. Take a bread slice and pour the mixture on top of it.
7. Now place the bread on the tawa. Make sure that the unfilled part of bread is placed on tawa.
8. Add butter / oil on sides and cook it.
9. Turn carefully the other side and press gently and add 2 more spoons of oil.
10. Again turn the filled side and make grill markes with the spoon.

Serve hot yummy yummy bread sceret.. i must say taste buds would ask for more..


White Rice - 1 cup
Moong dhal - 1/4cup
Black pepper - 10gms
Jeera - 3tbs
Asafatida - 2tps
Til oil - 3tbs
Dry Red chillies - 2
Curry Leaves - 2 arc
Water 3 1/2cups
Salt - 1tbs

1. In a pan dry roast rice, Moong dhal,Jeera, Pepper, Asafatida seperately and let them cool down.

2. As soon as they cool grind them in a mixer and break them. Caution do not powder them.
3. Advice is to grind the pepper and jeera seperately so that they get broken well.
4. In a pressure cooker add til oil . Once the oil gets heated well add jeera asafatida.
5. Add red chilly and curry leaves saute well.
6. Lower the flame and add the broken rice, moong dhal pepper, jeera broken on to it.
7. Add salt and mix well. Add water to it and close the cooker.
8. Wait for 3 whitsles and switch off.
9. Once the pressure is off open it and mix well.
10. Do not worry if there is much of water on top of the upma it would get absorbed once you mix.
11. Serve hot with brinjal gothsu / sambhar or can be eaten with curd/yougurt...

Note: If you do not have pressure cooker. You can make in pan it self. Keep stirring and adding water till rice and dhal is done.

Oct 25, 2011


Carrot - 6
Sugar - 2 cups
Ghee - 3tbs
Milk - 1/2ltr
Raisins, Pista,Kaju - As desired.

1. Clean the carrots well and grate them.
2. In a heavy bottom pan boil the milk.
3. Once they start boiling add the carrots and cook them.
4. Keep stirring occasionaly.
5. Make sure the milk evaporates fully and gels well with the carrot.
6. Now add the sugar and stir well.
7. Once the sugar melts on to carrot keep stirring.
8. Add elaichi powder.
9. Make sure it doesnt catch to the pan so add ghee at proper intervals.
10. Keep stirring once you find the sugar mixed well with carrot and the halwa starts seperating the ghee from itself.
11. Its the correct time to pour it on to the container.
12. Decorate with nuts and serve hot or cold.


Badam/Almonds - 200gms
Sugar free substitute - 3tbs
Elaichi/Elakai/Cardamom powder - 1/2tps
Badam Essence - 2 drops (Optional)
Ghee - 6tbs
Water - 4 cups

1. Before starting to prepare for the halwa. Boil 2 cups of water and soak the badams for 2hr.
2. After 1hr peel off the skin and dry grind them into semi solid paste.
3. In a heavy bottom pan add the remaining 2 cups of water and add sugar substitute.
4. Bring the syrup to boil till it has the pasty consistency. Beware of not bringing it to string consistency.
5. Now add the Badam paste and stir well.
6. Keep stirring. Add Badam essence and elaichi powder.
7. You can add colour to it. I have added lemon yellow colour for a pleasent look.
8. Keep stirring as the mixture starts thickening keep adding ghee.
9. Be careful as they spill outside while boiling.
10. Keep on stiring and add ghee whenever it gets stuck on to the pan.
11. Grease a plate with ghee.
12. When the Badam mixture comes to a ball consistency. When the whole mixture doesnt stick the pan it means ite done to pour on to the plate.
13. Now pour the same to the plate and spread fast.
14. Decorate with your prefered nuts.
Keep it in a cool dry place to get set.


Rice Flour/Arisi Mav/Chawal ka atta - 2 cups
(Make sure the rice is soaked drained, then dried and ground. If not you can used refined rice flour. Or else please dry roast the rice flour)
Ulatham Parupu/Urad dhal - 1cup
Gram dhal- 2oogms
Asafatida - 1tbs
Jeera powder - 1tbs (You can also use whole jeera. But, adding powder would be easy to fry and avoid any burst during frying)
White butter - 100gms
Water - 2cups
Refined oil - to fry (250ltr)

1. Dry roast the rice flour and keep aside. Do not make them brown.
2. Now dry raost the urad dhal without making them brown.
3. Once the urad is cool grind them in a mixture.
4. Dry grind the gram dhal too.
5. Now in a bowl mix all the flour, slat, jeera powder, asafatida and seive well.
6. If you have still more amount of broken uradh dhall again grind them seive them.
7. Seive powder must be fine.
8. To it add the white butter and mix well.
9. Now add the water and make dough but not very tight.

10. Heat oil in a medium sized pan. Do not have an heavy bottom pan.
11. Grease the moulds. Take the mould plate which has 3 big holes in them and place inside the mould shell.
12. Now touching water make a cylindrical shape of dough and fill the mould.
13. Gently press and see with the upper another mould to check that the dough comes out smoothly.
14. If it is bit hard to comes. Sprinkle water again to the dough and stuff again.
15. Now on to a spatualla on the cooking platform.
16. Turn the spatulla and in clockwise motion gently press the mould so that the dough comes out and forms a irregular circle .

17. Turn the spatulla on to the hot oil slowly from the side of the pan.
18. Do not put from very high as the oil might spill.
19. Lower the flame and again do the procedure and make circular thenkuzals and put it on to the oil and raise the flame.
20. After 1 min turn one by one.

21. You may see bubbles reseeeding that is the correct time to drain the Thenkuzals.
22. Repeat the same process. Each time you fill in the dough sprinkle bit water and stuff the mxiture to the mould.

Store the Thenkuzals in an air tight container. It can be stored for month a month.

Oct 24, 2011



Baking Soda - 1/2 tbs
Curd/Yougurt/Thair - 3 cups
Elaichi/Elakai/Cardamom - 2
Ghee - 2tbs
Maida - 3 1/2cups
Oil - 250gms
Sugar - 10 tbs

1. Mix ghee,curd,baking soda, and maida like a chapathi dough.
2. Do not add water. If you are not able to mix well add few more tbs of curd.
3. Refrigirate the mix for 2hrs. Or you can also cover it with cloth and keep it in a cool dry place.
4. In a pan put sugar and make sugar syrup. Consistency should be string.
5. Add elaichi powder to the syrup and keep aside.
6. Make balls of the dough. Press each ball in the centre with your thumb to make a dent in the middle.
7.Heat oil  in a pan and fry those balls in a medium flame until they turn brown.
8. Make sure the oil is good hot.
9. Once they are done drain the balls from the oil and put it on to the sugar syrup.
10. After 10 mins take the balls out from the sugar syrup and keep aside.
Your delivious Badushsh is ready.

Wheat Sooji/Rava - 1 cup
Sugar - 1 cup
Cloves - 3
Saffron(optional) - few strands
Raisins - 5gms
Cardamom powder - 1/2tps
Water - 1/2 cup
Ghee - 2-3 tbs
1.Slightly crush cloves and keep aside.

2.Heat ghee and add cloves, raisins.

3.The cloves and raisins slightly puff up in hot ghee.

4.Add rava and fry on medium heat mixing continuously till a nice aroma comes out of it.

5.Take out the rava in a plate.

6. In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
7. Switch off the heat and add rava and mix well. Add cardamom powder and mix well. 
8.Now the mixture becomes too watery which is perfectly fine. 
9. It would dry very fast.
10. Close the lid of the pan and let it sit for about 15-20mins.
11. When it is dried and can be handled, apply some ghee on to hands and make ladoos.
12. When they are cooled to room temperature, store in air tight containers.

Self life for this is 1 week.
 Note : If your mixture is still soggy again fry on to the pan and make ladoos. Be sure the rava is roasted well into light brown consistency or else the ladoos cannot be made.

Kadala Mav/Gram Flour/Besan - 2 cups
Rice flour/Arisi Mav/Chawal ka atta - 1 cup
Baking soda - 1/2 tbs
Red chilli powder - 1 1/2tbs
Asafatida -1/2 tps
Water - 1 to 11/2 cups
Refined oil - to fry
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the ribbon plate blade already fixed inside the mould. They are horizontal rectangular 2 thin holes through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Its your wish to take them bit, white/yellowish/reddish.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Note: You can take a medium surfaced pan inside of an heavy bottom vessel as they tend to cook fast in them.

This mixture consists of many items put together such as Ribbon pakoda,Oma podi, Namkeen,Boondi,Groundnut,Gram dhal,Flat Puffed Rice Kaju,Raisins, Curry Leaves.
Make Oma podi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make a stiff chapathi dough.
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Now take molds fill the mixture into the moulds. Make sure you have the omam podi plate blade already fixed inside the mould. The oma podi plate has full small holes in them, through which when pressed from top the dough squeezes out.
6. Now squeezee out the mixture on to the oil.
7. Turn after 1/2 min fry them till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.

Make Ribbon pakoda
Besan/Kadala Mav/Gram Flour - 4 cups
Rice flour/Arisi mav/Chawal ka atta - 2cups
Red chilly powder - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.

Make Bhoondhi
Besan/Kadala Mav/Gram Flour - 2 cups
Rice flour/Arisi mav/Chawal ka atta - 1cups
Omam/ Ajwain - 1tbs
Asafatida - 1tps
Water - 2 cups
Oil - to fry
1.Boil omam in an water and drain off the seeds. 
2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.
2. To it add the omam water and make semi liquid dough
3. Now heat oil in a pan to fry.
4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.
5. Take the big spatual which has round holes meant for making bhoondies
6. Keep the saptula on top of oil and pour the mixture and rub the liquid as the small balls fall on to the oil.
7. Keep stir till the bubbles are gone.
8. Take out when they are yellow in colour.
9. Drain them and store them.
10. Do not close the container hot as they tend to turn soggy.
Make Namkeen
Maida - 2 cups
Rice flour - 1 cup
Sugar powder - 3tbs
Salt - 1tps

1. In a bowl mix all the ingredients except oil and make into a soft dough.
2. Now cut the dough into 2 halves and cut them into diamond shapes
3. Now Heat oil in a pan and fry them well till they turn brown.
4. Drain them and keep aside.

You can also make the savouries such as Namkeen, Oma Podi, Ribbon Pakoda, Boondhi seperately and serve.

Oct 23, 2011


Diwali or Deepavali is one of the main festivals celebrated in India. Called the festival of lights :)
Its a colourful festival as it is said that the day is celebrated the vistory of of goodness over evil.
There are very many stories being said in each part of India. But, the celebration remains the same.
Say it  buying new clothes, new things for house, bursting crackers, making and eating sweets and savouries. Sharing the same with everyone.
In southern part of India they make a special medicine which is prepared with herbal products. This is made for digestion. As you tend to eat lots of sweets and savouries. It has so much medicinal properties that not only on Diwali it can be had once or twice a week if you have cold , cough, indigestion problems.

Now check out the DIWALI Legiyum / Medicine:

Sukku/ Dry Ginger - 50 gm

Chitharathai/ Thai ginger - 50gm

Kandanthippili - 50gm

Arisithippili - 50gm

Jadikkai/ Nutmeg-1

Jadi pathiri - 1

Omam - 100gm

Milagu/Black Pepper - 200gm

Cummin Seeds (Jeeragam) - 50gm

Cloves (Krambu) - 1
Cardamom(Elakkai) - 6

Virali Manjal/ Turmeric pcs - 4 nos.

Jaggery - 500 gm
Gingelly Oil / Til oil - 5-6 tbs
Honey - 3tbs

1. Dry roast Sukku, Chitharathai, Kandathippili, Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu, Jeeragam and Cloves one by one and make it to a fine powder, sieve it well and keep it aside.

2. In a heavy bottom pan add
Jaggery and make syrup. You cna add half glass of water if needed. Make sure it has a sticky consistency and not string consistency. TAKE JAGGERY equvivalent to the powder that is sieved.
3. Now add the sieved powder to the jaggery syrup and stir continuously keep adding gingelly oil and ghee little by little till the paste does not stick to the pan. A small amount of honey may be added to enhance the taste but it is optional.

4. Make sure the mixture takes away the oil and ghee and after few minutes leaves out the same at the pan ends. Keep stirring as it make catch the pan.
Remove from heat and allow it cool.
Store it in an air tight container. Give it to your kith and kin before they start eating the sweets or after they have finished.


Oct 17, 2011


Sweet corn - 2 cups
Panner - 20gms
Brocolli - 30gms
Toamtoes -4
Ginger Garlic paste - 1tbs
Dalchini/Pattai/Cinnamon - 1 small stick
Clove -1
Elaichi/Elakai/Cardamom - 1-2
Jeera - 1tbs
Green chilly -1
Green olives - 2
Red chilly powder -1tbs
Kashmiri chilly powder - 1/2tbs
Jeera powder - 1tps
Garam Masala - 1tbs
Toamto sauce - 2tbs
Oregano -1tps
Olive oil -2tbs
Green Coriander leaves

1. Boil the tomatoes and peel off the skin when they are done.
2. Now puree the tomatoes in a blender and keep aside.
3. In a pan dry roast the cloves,cinnamon,cardamom.
4. Cool it and grind it into fine powder.
5. Dice into cubes the panner.
6. In a pan add olive oil heat well.
7. Once its hot add the ginger garlic paste and saute well. Now add tomato puree and boil it.
8. Add dry masalas to it and stir well.
9. Add the sweet corn and pour 1/2cup water so that the corns plump up and gets cooked.
10. While it start bubling add the panner and brocolli and salt.
11. Stir well add the tomato sauce and oregano and mix well.
12. Bring them to boil.
13. If they dont turn bit thicker you can add the cornflour starch /rice flour mixed in water to thicken.
14. Garnish with green coriander leaves and serve hot.

Serve with white rice, breads,chinese fried rice.

Oct 15, 2011


Cocoa powder - 4tbs
Skimmed cold milk - 2cups
Seedless dates - 2-3
Sugar - 2tbs
Cream - 2tbs
Hung curd - 2tbs
Ice cubes - 10

1. Finely chop the dates and soak them in hot water once they turn soft put them into a blender and crush them well.
2. Now on to the juice jar add milk, curd,cream,dates,cocoa powder and sugar.
3. Beat them well to make it as a smoothie.
4. Never mind if there are some date pcs. Its acts as to a crunch effect.

Serve chill by pouring slowly on to glass to get the thick froth. Children who do not take curd, dates would drink it without knowing as a chilled cocoa drink.


Thinking of what to do with the left over rice??? Do not worry!! Scroll down.
Left over boiled rice - 2 cups
Carrots - 1
Beans - 5
Peas - 10gms
Onions - 1
Green chilly -2
American corn - 20gms
Toamto sauce - 2tbs
Jeera powder - 1tbs
Amchoor powder/ Dry mango powder - 1/2tbs
Kashmiri chilly powder - 1tbs
Green coriander leaves
Rice flour -1/4 cup
Gram dhal powder/kadala mav/besan - 1/4cup
Oil to fry.

Method/ Vidhiee:
1. Finely chop onions, carrots, beans, peas, green chilly, american corn, coriander leaves.
2. Paar boil the carrots, beans and peas.
3. Mash well the rice. If you are not able to mash it then run in blender one round.
4. Pour the rice on to the mixing bowl. Add carrot,beans,peas,corn,green chilly,coriander,onion.
5. Mix well add dry masalas and salt.
6. Add tomato sauce, gram flour, rice flour and mix well.
7. Heat oil in a heavy bottom pan.
8. Once its hot make balls and fry them in the oil.

Serve hot as a evening snack.