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  • Easy Mint Rice Recipe

    March 03, 2011 By: admin Category: Variety Rice

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    Cooked Rice – 2 Cups

    Onion – 1 Sliced

    Ginger Garlic Paste – 1 tsp

    Carrot – 1 sliced

    Mustard – 1 tsp

    oil – 3 tsp

    Salt – to taste

    To Grind:

    Mint leaves – 2tbspn

    Coconut – 2 tbspn

    Green chili -3 nos (according to your taste)

    Roasted Urad Dhal – 3 tsp


    1. Take a pan, heat oil and add mustard. Allow it to splutter.

    2. Now add sliced onion and add ginger garlic paste.

    3. Saute them until the raw flavor fades.

    4. Now add carrot and add very little water for the carrot to half cook.

    5. Take mixer and ground the ‘to grind’ items to a fine paste adding little water.

    6. Now add them to the cooking pan and leave them for few mins until the raw flavor fades from the ground paste and the mixture becomes thick.

    7. Add the required salt.

    8. Finally add cooked rice and mix well and garnish with coriander leaves.

    If serving for kids, you can add a spoon of ghee before serving. That will enhance the taste of the easy mint or pudhina rice.

    Easy Pepper Jeera Adai Recipe

    December 17, 2010 By: admin Category: Breakfast/Easy tiffin


    Boiled Rice – 1 cups

    Cooking Rice/Raw Rice – 1/2 cup

    Toor, Channa and Urad dhal – each 1/4 cup

    Pepper -1 1/2 tsp

    Jeera – 1 tsp

    Dry Red Chili – 3-4 nos

    Green Chili – 2-3 nos

    Asafoetida – 1/4 tsp

    Salt – to taste

    Curry and coriander leaves -1 cup

    Pepper Jeera Adai

    Pepper Jeera Adai


    1. Soak all rice and dhal together for 2-3 hrs.

    2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

    3. Get them grounded to a fine batter.

    4. Prepare fine adai dosai and serve with jaggery.

    This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.

    Aloo Channa Pulav Recipe

    October 02, 2010 By: admin Category: Variety Rice


    Rice – 2 cups

    White Channa (Kondai kadalai) – 1 Cup

    Aloo – 1 Cup (cut into cubes)

    Bay leaves – 2

    Cloves – 4

    Cinnamom – 3-4

    Ginger garlic paste – 1 tsp

    Onion – 3 Sliced

    Green Chilli – 3 nos

    Oil – 3 tsp

    Ghee – 2 tsp

    Curry & Coriander leaves  - for garnishing

    Salt – to taste

    Water – as required

    Aloo Channa Pulav Recipe

    Aloo Channa Pulav Recipe


    Soak Channa overnight and keep them.

    1. Take a pressure cooker and add oil.

    2. Add the cloves, cinnamom and bay leaves.

    3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

    4. Sauté them until the raw flavor fades.

    5. Now add the Potato cubes and the channa.

    6. Add the raw rice directly without soaking in water or without washing it.

    7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

    8. Now add the required salt and water.

    9. Mix well and allow the rice to cook for 2 whistles.

    10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

    Serve hot with Raita.

    Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

    Thenga Poli Recipe

    August 25, 2010 By: admin Category: Festives & Sweets


    Coconut – 1 full(grated)

    Jaggery – 2 cups

    Cardamom – 1/2 tsp

    Maida – 1 cup

    Turmeric – a pinch

    Salt – a pinch

    Water – little

    Oil – as required

    Thengai Poli

    Thengai Poli


    1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

    2. Grind coconut and jaggery and fry them in ghee to thicken. And stuffing is ready.

    All other steps remain the same like dhal Poli.

    Paruppu Poli Recipe

    July 29, 2010 By: admin Category: Festives & Sweets

    Paruppu Poli

    Paruppu Poli


    Channa dhal – 1 cup

    Jaggery – 3/4 cup

    Grated coconut – 2 tsp

    cardamom powder – 1/2 tsp

    Maida – 1 cup

    turmeric powder – a pinch

    Salt – a pinch

    water – little

    Oil – as required


    1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

    2. Cook the channa dhal and remove off the excess water.

    3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.

    4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.

    5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.

    6. Take a clean plastic sheet or plantain leaf and grease it with oil.

    7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.

    8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)

    9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

    Dhal poli or paruppu poli is ready. Add ghee while serving.

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