Latest Recipes

• Kadhai Paneer Recipe
• Easy Kuzhi Paniyaram Recipe
• Capsicum Masala Rice Recipe
• Easy Mint Rice Recipe
• Easy Pepper Jeera Adai Recipe
• Aloo Channa Pulav Recipe
• Thenga Poli Recipe
• Paruppu Poli Recipe
• Spicy Masala Sambar Recipe
• Mixed Paruppu Chutney Recipe
• Vegetable Oats Dosa Recipe
• Kothavarangai Paruppu Usili Recipe
• Instant Vegetable Rice Recipe
• Onion Tomato Chutney Recipe
• Prawn Gravy Recipe

• Channa Idli Recipe

  April 16, 2009 By: admin Category: Breakfast/Easy tiffin

  
  

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  Ingredients:

  Black or White channa – 2 cups

  Fenugreek – 1 tsp

  Urad dhal – 2 tsp

  Pepper, Jeera – little

  Cabbage, beans, peas – 3/4 cup

  Onion – 1/4 cup

  salt – as required

  Method:

  1. Soak channa, fenugreek, urad dhal in water for 4 hours and get them grinded to a fine paste along with pepper, jeera and salt.

  2. Leave it for minimum 2 hours to get fermented.

  3. Now add onion, cabbage, beans, peas and prepare like the normal idlies.

  4. Rich channa idli is ready to be served with sambar.

  This will be filling and a good dish for those who are dieting.

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  Carrot Poriyal Recipe

  April 15, 2009 By: admin Category: Sidedish

  
  

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  Ingredients:

  Chopped carrot – 2 cups

  Green chilli – 1

  Urad dhal – 1 tsp

  Turmeric powder – a pinch

  Salt – to taste

  Oil – 1 tsp

  Mustard – 1 tsp

  water – little

  Method:

  1. Take a tawa, add oil and add mustard seeds.

  2. Allow the mustard to pop and add urad dhal and sliced chilli.

  3. Add the chopped carrot and sprinkle little water.

  4. Add turmeric and allow it to cook.

  5. After it gets cooked add salt and mix well.
  
  Spicy carrot poriyal is ready. If interested you can garnish with curry leaves or can add curry powder instead of chilli.

  It is not recommended for diabetic patients.

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  Tamil New Year or Chithirai Thirunal – Raw Mango Pachadi Recipe, Payasam Recipe

  April 13, 2009 By: admin Category: Festives & Sweets, Uncategorized

  
  

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  The Tamil New Year, Varsha Pirappu or Puthandu, is observed on the first day of Tamil month Chithirai, the first month as per traditional Tamil Calendar. Chithirai 1 or the Chithirai thirunal is an auspicious day for Tamil speaking people in India (Tamil Nadu) and across the world, especially in Sri Lanka, Singapore, Malaysia and South Africa. In 2009, the date of Varsha Pirappu or Tamil New Year is April 14. This day is also celebrated as Vishu by Malayalis.

  A major highlight of the Tamil New Year is the viewing of ‘Kani’ – meaning auspicious things. Legend has it that viewing auspicious things on this day will bring good fortune throughout the year.

  The special and important dish for this day is pachchadi(as spelled as pachadi)  as it blends all tastes and signifies life. Pachadi is a mix of all tastes in life, the sweet, the sour, the bitter, the spicy and the salty. It is made with raw mango and neem flowers where neem flowers is a must.

  Raw Mango-Neem Flower Pachadi Recipe

  Ingredients:

  Neem flower – 4 tsp

  Raw mango – 1 medium size

  Jaggery – 1 cup

  Salt – a pinch

  Green Chilli – 1

  Turmeric – a pinch

  Mustard – 1/2 tsp

  Oil/ghee – 2-3 tsp

  Method:

  1. Peel off the raw mango skin and cut them to pieces, add pinch of turmeric and get them cooked.

  2. Prepare jaggery syrup and add the cooked mango to it and allow it to boil a few mins.

  3. Fry the neem flowers in little ghee and add it to the jaggery-mango.

  4. Finally garnish with roasted mustard and green chilli.

  

  This neem flower raw mango pachadi is ready.

  Javvarisi Payasam Recipe or Sabudhana Kheer Recipe

  Ingredients:

  Javvarisi or Sago or sabudhana- 1/2 cup

  Milk – 3/4 litre

  Sugar – 1 cup

  Cardamom powder – a pinch

  Cashew, badam, dry grapes – to garnish

  Method:

  1. Add 3/4 to 1 cup water to this javvarisi and get them cooked in a cooker leaving for 1 whistle.

  2. keep stove in low flame and boil the 3/4 litre milk until they become 1/2 litre.

  3. Then add sugar and cooked javvarisi and keep stirring.

  4. Add the cardamom powder, ghee – roasted cashew, badam and add dry grapes and serve hot.

  

  Javvarisi payasam or sabudhana kheer is ready.

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  Malai Kofta Recipe

  April 10, 2009 By: admin Category: Sambar/Gravy

  
  

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  Ingredients:

  For the Kofta:
  potatoes – 5
  Grated paneer- 3 tsp
  Thick malai
  cashewnuts chopped- 4-5
  raisins – 1 tbsp
  finely chopped green chillies – 2-3
  sugar – 1/4 tsp
  coriander powder – 1 tsp
  cumin powder – 1 tsp
  red-chilli powder – 1 tsp
  cardammom powder – 1/2 tsp
  Salt – To Taste
  cooking oil/ghee – 3 tbsp
  Oil – for frying the koftas

  For the gravy:
  onions chopped – 2
  Garlic crushed – 2
  ginger crushed- 1 inch
  tomato puree – 3 tomatoes
  red-chilli powder -1 tsp
  garam masala powder-1/2 tsp
  corainder powder – 1/2 tsp
  cumin powder – 1/2 tsp
  powdered poppy seeds – 2 tsp
  sugar – 1/2 tsp
  ground peanuts/cashewnuts – 1 tbsp

  Method:

  1. Boil the potatoes till tender.

  2. Peel, mash and add salt to taste and keep it aside.

  3. Mix all the other ingredients for the kofta into a paste.

  4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

  5. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

  

  6. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

  7. Add the pureed tomatoes and the masala powders.

  8. Add the sugar and the ground peanuts.

  9. The gravy will begin to thicken. You can also add some malai to thicken it some more.

  10.Mix in some water if necessary.

  11.When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta.
  
  Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

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  Tomato Mint Biryani Recipe

  April 07, 2009 By: admin Category: Variety Rice

  
  

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  Ingredients:

  Basmati rice – 1 cup

  Ripe tomato – 4

  Pudina or mint leaves – 1 cup

  ginger garlic paste – 1 tsp

  Onion big – 1

  Cinnamom – a pice

  Clove -2

  Turmeric powder – a pinch

  Garam masala powder – 1 tsp

  Salt, oil – as required

  Method:

  1. Wash and soak the rice in water for few mins.

  2. Grind the tomato finely without adding water.

  3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

  4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

  5. Finally add rice and mix well and close the pan.

  6. Allow it to cook for 7 -10 mins in low flame.

  Tomato Mint biriyani is ready to be served with raita.

  Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.

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