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.


Masala Bhindi Fry

Lady's finger/Bhindi/Vendakai - 1/4kg
Onions/Vengayam/Peyaz - 1
Tomatoes/Thekali/Tamatar - 3
Green chilly - 1
Turmeric powder - 1tbs
Coriander powder - 1/2tbs
Jeera powder - 1/4tbs
Red chilly powder - 1/2tbs
Jeera - 1tbs
Garam masala - 1/2tbs
Asafatida - 1/2tbs
Oil - 2tbs

1. Finely chop onions, tomatoes and green chilly.
2. Washa nd cut the ends of lady's finger throw them away.Now cut them into lengthwise.
3. In a pan add oil. When it gets heated up add jeera and splutter them.
4. Add onions and green chilly. Saute them well.
5. Once they turn transparent add tomatoes and saute for 2 mins.
6. Add the dry masalas except salt and garam masala.
7. Stir and add lady's finger.
8. Now add salt and stir well.
9. Sprinkle water on to the top and cover for 7-8 mins
10. You would see that the lady's fingers are done and stir well add garam masala powder.
11. Stir well and serve hot.

Its apt dry gravy for chappatis, phulkas, kulchas and even rice mixtures.

Chou Chou Molakutal

Chou Chou/ Bengaluru vankaaya/seemae badhnekayi / ishkus/mirliton- 1

Pitamparupu/Green gram dhal/Moongdhal - 1/2cup
Green chilly -1
Ginger - 5gms
Black dry pepper- 4-5
Jeera - 3tbs
Dry Red chilly - 3
Grated coconut - 50gms
Coconut oil - 2tbs
Mustard seeds - 2gms
Jeera - 2gms
Asafatida - 1tps

1. Peel the skin of chou chou. Cut open them and take of the white part of the chou chou.
2. Cut them into small pcs. Do not finely chop them.
3. Slit the green chilly and finely chop ginger.
4. In a pressure cooker add the chou chou, green chilly, ginger, moong dhal .
5. In a mixer add jeera 2tbs,pepper cons, grated coconut and grind them into fine paste.
6. Once the pressure released from cooker open it add salt and the paste.
7. Boil them again for 2min by continously stirring.
8. In a small pan add coconut oil splutter mustard seeds, jeera, dry red chilly, asafatida and curry leaves.
9. Pour the coconut oil tadka on top of the kotu which is prepared.

Serve with rice. Its the best source of fibre and its boiled so less amount of oil in them. Advised to be taken when you have cough and cold.