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Thursday, February 26, 2009

Crispy Onion Pakoda

Its raining out here and my dad gave an idea of making onion pakoda. Onion pakoda is a very tasty snack liked by most of the people at all times. An easy tea/coffee time snack. Also a side dish(snack) for lunch/dinner. Kids will love it:-)

Gram flour(Besan) - 2 cups
Corn flour - 2 tspns
Onion - 2 cups(chop in long length)
Red chilli powder - 1/2 tspn
Curry leaves - 1/2 cup
Asafotida - a pinch
Cooking Oil for deep frying
Salt as required
Preparation MethodIn a bowl put gram flour, corn flour, red chilli powder, salt, asafotida and mix well. Taste the powder for salt and red chilli powder.
Heat 4 tspns of oil in a pan add this to theflour. Leave it for 5mins to cool and then mix. This makes it crispy.
Add chopped onion and curry leaves and mix.
Sprinkle little water and make a thick dough.
Heat oil in pan for deep frying.
Take small pieces of dough and drop in hot oil carefully in med-low heat.
Slowly stir and deep fry on all sides.
Remove it on absorbant paper when its turning light golden brown.
Serve hot onion pakoda as it is or with coconut chutney or tomato ketchup.


1. Can mix coriander seeds.
2. Can mix Saunf.

Monday, February 23, 2009

Happy Mahashivaratri!!!

Wish you all a very Happy Mahashivaratri!!!!

On this day lakhs of people worship Lord Shiva, at temples and worship offering prayers. Devotees chant the mantram 'Om Namah Shivaya'. In the temple they will perform 1008 milk pot abhishekam to Lord Shiva. Also poojas are done 4 times during night in the temples till next morning. People fast on this day and also do not sleep whole day including night by doing bhajans offering prayer. Some people do not eat rice and tiffen they eat fruits and milk.
Youngsters play and watch movies and be awake whole nite called Jagaran.

Sunday, February 22, 2009

Curd Rice

Saturday, February 21, 2009

Pacha Kozhambu

Pacha Kozhambu (Raw sambar) is a traditional sambar done without dal. It is very simple and tasty. It can be prepared quickly without use of gas stove.

Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.

Pacha Kozhambu is ready it can be served with rice.

Friday, February 20, 2009

Vegetable Semia Vermicilli Upma !

An easy and quick breakfast/tiffen is semia upma. It is also called rice vermicilli.

Semia (Rice vermicilli) - 2 cups
Water - 5 cups
Carrot - 1no
Beans - 10nos
Potato - 2nos
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped

Preparation Method
Crush the semia to small pieces.
Wash and chop the vegetables into small pieces.
Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. If u leave for more time it will become soft.
Then filter it and keep aside so all water is drained.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli and saute.
Add the vegetables, curry leaves and cook for sometime.
Now add cooked semia and little salt.
Cook for few mins and off the stove.
Garnish with chopped coriander leaves.

Semia Upma is ready.

1. Add onion and grated coconut
2. Add turmeric and lemon
3. Also just only with chopped capsicum

Thursday, February 19, 2009

Thenga Boli

This is a traditional sweet done on New year and on many occasions like wedding. In kannada its called Kai Holige. I am giving recipe made with coconut which is very tasty.

Maida (all purpose flour) - 1 cup
Rava small (Chiroti Sooji) - 1 cup
Turmeric - 1/4 tspn
Grated thenga (coconut) - 1 1/2 cups
Jaggery (Vellam) - 1 1/2 cups powdered
Cardamom (Elaichi) - 1 tspn powdered
Oil - 1/2 cup
Preparation Method

In a bowl Mix maida,rava, turmeric with little water to make soft dough.
Now add oil and kneed well.
Leave it for 1 hour.
For stuffing (Puran)

In a kadai, put grated coconut and add powdered jaggery and mix well in low flame keep stirring it. When it mixes well and becomes thick add cardamom powder and mix. Remove from stove.
Take small balls of the dough spread a little and stuff this sweet mixture and close all sides
Spread like chapathi slowly with little oil by hand.
Heat a pan put boli and cook both sides till brown in low flame.

Thenga Boli is ready serve with ghee.

Wednesday, February 18, 2009


Poori (Puri) is one of the famous breakfast/tiffin in India. This is prepared from wheat flour.

Wheat Flour - 2 cups
All purpose flour (Maida) - 1/4 cup
Cooking oil - 4 tspns
Oil for deep fry
Water as requried
Preparation Method
In a bowl mix both flour, oil and salt with slight water
Make a soft dough like for chapathi
Make small balls and spread smaller to the size of chapathi
Heat oil in a kadai medium-low heat
When its coming to smoking hot slowly drop the dough in kadai and slightly press it with spatula(jara)
Once its fried it will rise then turn on reverse side and fry for few seconds

Remove it on absorbent paper

Poori can be served with Potato masala, Channa masala or
Potato sagu -

Tuesday, February 17, 2009


Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Tuesday, February 10, 2009

Sweet Chutney(Tamarind)

Sweet Chutney is a multi purpose chutney used as a side dish for many chaats like samosa, bhel puri, etc.....

Thick Tamarind water - 2 cups
Jaggery - 2 tspns
Seedless Dates - 6 nos
Grind dates and jaggery with little water in mixie to a fine paste
Salt a pinch.
In a vessel add tamarind water, salt with the paste and allow it to boil well till its semi-solid paste. Stir occasionally.
Allow it to cool store in a container and use.

Note - If dates are not available you can just do it with tamarind water and jaggery.

Friday, February 6, 2009

Cabbage with Jackfruit seed Kootu

A different style of cabbage kootu with Jackfruit seeds tastes very delicious.

Cabbage - 1 no(medium)
Jackfruit seeds - 10 nos
Toor Dal - 1 cup
Grated Coconut - 2 cups
Dry red chilli - 4 nos
Cumin (Jeera) - 2 tspns
Curry leaves - 15nos
Turmeric - 1 pinch
Oil - 2 tspns
Mustard - 1 tspn
Urad dal - 1 tspn

Preparation Method
Cook toor dal in pressure cooker and keep separately.
Chop cabbage into small pieces.
Wash jackfruit seeds remove skin and cut into 2 pieces.
In a thick bottom vessel, add cabbage and jackfruit seeds add little water, turmeric and salt. Allow it to cook in low flame.
Grind grated coconut, dry red chilli and jeera.
Once cabbage is cooked add this grinded mixture and boil.
Then add toor dal,and curry leaves and boil
Season it with oil, mustard and urad dal.

Cabbage Kootu is ready. It can be served with rice or chapathi.

Thursday, February 5, 2009

Lemon Rice with Leftover Rice!

Lemon Rice is one of the Coloured Rice which is easy to cook. done on many occasions. The lemon(limon) gives tangy taste.

Rice - 1 cup
Groundnuts - 1/2 cup
Oil - 2 tspns
Mustard - 1 tspn
Bengal gram - 1 tspn
Green chilli - 2 nos - Chopped
Turmeric pwdr - 1/4 tspn
Lemon - 1 no Medium Size
Curry leaves
Preparation method:
Cook rice with water little less than the usual in order to avoid sticky texture. Allow the rice to come to room temperature.
In the mean while
Heat oil in a curved pan. Add mustard seeds. Once it splutters add bengal gram, groundnuts and turmeric powder. Saute till bengal gram turns light brown.
Add Chopped Green Chilli / Curry Leaves and stir fry a little.
Turn the stove off.
Add the above mixure to rice, Squeeze Lemon and Mix well and allow it to settle for a while so that the taste of Lemon/ Chilli and Salt to gets obsorbed into the rice .
Lemon rice is ready to serve. This can be served with fried papads and vadams.
1. You can also add onions. Stir Fry finely chopped onions along with the above mixture prior to adding Rice.
2. Stir fry grated coconut and green chilli along with the spluttered mustard and Bengal Gram, Peanuts.

Green Chutney

Green Chutney is a multi purpose chutney used in many dishes. It can be spread for bread/sandwiches, chaats, etc.

Coriander leaves(cilantro) - 1 cup

Pudina(Mint leaves) - few
Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Green chutney is ready. It can be stored in a container for about a week.

Wednesday, February 4, 2009


Kidney Beans actually heal and help maintain kidney function and, yes, they look exactly like the human kidneys.

Monday, February 2, 2009

Pepper Rasam

I was thinking which recipe from my list I should post next for my readers. When I also added “simple” to this thought, what came to my mind immediately is RASAM. Though various kinds of Rasams are being made, one simple, easy to make yet famous one is Spicy Pepper Rasam. This is my real favourite dish which you can have as a starter with Fried Papads as appetizer.

Tamarind water- 1 cup

Water - 4 cups
Black pepper - 1 tspn
Cumin(Jeera) - 2 tspns

Toor dal - 1/4 cup
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1 tspn
Curry Leaves - 10nos
Tomato and garlic (Optional)I have not used.

Preparation Method
Cook toor dal in cooker.
Grind pepper and cumin in mixie to fine powder
In a vessel, add tamarind water, plain water and pepper jeera powder
Allow it to boil till raw smell goes
Now take toor dal add little water to it and blend well
Add it to tamarind water and boil well
Add curry leaves and salt
Season it with ghee, oil and mustard
Check on salt once you season with ghee salt will reduce. Add little before serving if required.

Pepper rasam is ready to serve with rice. This is very tasty to drink and very good for digestion says my granny. This is also good recipe for rainy season.

Variation - For quick rasam you can skip adding dal and keep the rest of the recipe same.


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