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Tuesday, March 31, 2009

Pachai Payaru and Karamani Sambar

Pachai Payaru (Green gram) and Karamani (Black eyed beans) sambar is very tasty. It is very good for health. Its rich in proteins, so I make sure to use these once a week in my kitchen.

Pachai Payaru - 1 cup
Karamani (Brown or white) - 1cup
Curry leaves - 2 tspns
Oil - 2 tspns
Tamarind - 1 lemon size
Asafotida - 1 pinch

For masala(grinding)
Coriander seeds (daniya) - 1/4 cup
Dry red chilli - 4 nos
Kadala parap(Bengal gram) - 2 tspn
Uzhatamparap(Urad dal) - 2 tspn
Venthayam(Methi seeds) - 1/2 tspn
Grated coconut - 2 cups

Preparation method
Soak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.

MIx it with the sambar.

Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.

Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.

Saturday, March 28, 2009

Pavakka Uralai Stir Fry(Bitter Gourd Potato)

Pavakka (Bitter Gourd) Uralai(Potato) stir fry is very tasty and yet another different combination poriyal. Though Pavakka is bitter its very tasty.

Pavakka(Bitter Gourd) - 2 nos
Uralai(Potato) - 2 nos
Oil - 4 tspns
Karuvepilai(Curry leaves) - 10nos
Jeeragam (Cumin)- 1 tspn
Kadalaiparap / Uzhathamparap(Bengal gram/Urad dal) - 1/2 tspn
Mustard - 1/2 tspn
Green chilli - 3 nos or Red chilli powder - 1 tspn (as per ur taste) I have used green chilli.


Preparation method
Wash and cut Pavakka in round shape then remove seeds. Soak it with turmeric powder and little salt for half n hour.
Wash and peel the skin of Uralai cut into small cubes.
Heat a kadai, put oil, mustard allow it to splutter then add kadalaiparap n uzhathamparap wait till it turns brown. Add jeeragam, curry leaves and green chillies. Saute for few mins.
Add pavakka and uralai cook till soft. Keep stirring.
Add little oil and salt and fry well. Once its cooked well.

Pavakka uralai stir fry is ready to serve.

This recipe is going off to Yasmeen's Bitter Better health Event.

Thursday, March 26, 2009


Churmuri is one among my favourite evening chaat. This recipe is in rememberance of churmuri in Bangalore, I am missing it too much so tried to make similar to it. This is dry and very tasty to eat. Its very colourful.

This serves for 2 people.
Puffed rice - 2 big bowls
Tomato - 1no
Onion - 1 no
Cucumber - 1/4 piece
Carrot - 1/2 piece
Coriander - 2 tspns
Green chutney - 2 tspns(as per taste)
Sweet chutney - 2 tspns(as per taste)
Chaat masala - 1/4 tspn
Red chilli powder - 1 pinch
Salt - 1/4 tspn
Ompodi(sev)/mixture - 2 tspns
Green chutney

Coriander leaves(cilantro) - 1 cup
Green chilli - 3 nos (as per taste)
Grind in mixie to a fine paste.
Store in a container and use.
Sweet chutney

Tamarind water - 2 cups
Jaggery - 2 tspns
Dates - 6 nos
Grind dates and jaggery in mixie to a fine paste
Mix in tamarind water and allow it to boil well till its semi-solid paste.
Allow it to cool store in a container and use.
Preparation method
Wash and finely chop tomato, onion, cucumber and coriander, grate the carrot and keep aside

In a wide bowl put all the vegetables, sweet and green chutneys and mix well
Add chat masala, red chilli powder and salt.
Now add puffed rice and coriander leaves. Mix well.(Puffed rice should be added at last as it will be crispy otherwise it will become very soft)
Garnish with Ompodi(sev) or mixture.
Roll out an newspaper and can be served or plates.

Notes -
For Special Churmuri add these
Salted peanuts - 1 tspn Kodbale - 2 nos Nipat(Thatai) - 1 no Ompodi(sev)/mixture - 2 tspns
Green chutney and sweet chutney can be stored for abt 10 to 15 days in refridgerator and used for other chaats.

Monday, March 23, 2009

Chowchow Carrot Kootu

Chowchow is also called Seemakathrika in tamil and Chayote in Spanish is been a routine vegetable in my house. So thought of this kootu with carrot. This combination learnt from my mother in law. Its apopular in Tamilnadu and Kerala.
Chowchow (medium size) - 1no
Carrot - 1 no
Toor dal - 3/4 cup
Grated coconut - 1 cup
Green chilli - 3 nos(as per ur taste)
Jeeragam(Cumin) - 1 tspn
Curry leaves - 1o nos
For seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Coconut oil - 1 tspn
Preparation Method
Cook toor dal in pressure cooker and keep aside.
Wash and cut chowchow and carrot into small cubes.
In a vessel add this vegetables with little water, salt and turmeric allow it to cook.
Grind coconut, green chilli and jeeragam to a fine paste
Once chowchow and carrot is cooked add this mixture and allow it to boil.
Add curry leaves and salt.
Then add toor dal and mix well.
Season it with oil, mustard and urad dal.
Add coconut oil and mix well.

Delicious Chowchow kootu is ready to eat. This can be had with rice or chapathis.

Saturday, March 21, 2009

Maaladu(Besan laddu) - Recipe

Maaladu is a very tasty and easy sweet prepared with fried gram flour, powdered sugar and ghee. It is prepared on many auspicious occasions. Famous in Tamilnadu, India.


Potukadalai maav(Fried gram flour/Besan) - 2 cups

Sugar (powdered) - 1 1/2 cup(according to ur taste)

Elakka powder(Cardamom powder ) - 1 tspn

Ghee - 1 cup

Milk - 2-3tblspns (optional)

Preparation method

For Sugar powder - take 1 1/2 cups of sugar and powder it in mixie finely with cardamom.

In a kadai put potukadalai maav, sugar powder and elakka powder mix well.

In a pan heat the ghee in low flame and add to this mixture little by little and make lemon size balls carefully.

If you do not wish to add more ghee you can add little ghee and little milk and make balls. If you do with milk it has to consumed soon cannot be stored for long.

For garnishing you can press small piece of badam or cashew(optional).

Easy and tasty Maaladu is ready to serve.

Friday, March 20, 2009

Jeeragam water (Cumin health drink)

Jeeragam water(Cumin seeds) water is good for health. It helps for gastric problem and improves digestive system. It can be consumed anytime. Very simple and easy drink.

We daily drink this water at home also when I was pregnant.

Start boiling 4 cups of water in a bowl and add 1/2 tspn jeeragam(cumin) (Can also dryroast) when the water turns yellowish and boiling off the stove. Drink the water with or without jeeragam. Its good to drink when warm.

Tip - You can dry roast a cup of Jeera/Cumin seeds and just add when water is boiling.

Thursday, March 19, 2009


Kalkal name sounds different, but trust me its a very tasty snack similar to chips. No one can eat just one feel like munching.......A good snack liked by my family members.

Maida(All purpose flour) - 2 cups
Vanaspati/dalda - 3 tspns or hot oil - 4 tspns (I used vanaspati)
Red chilli powder - 1/2 tspn
Peringayam(Asafotida) - 1/4 tspn
Salt - 1 tspn
Oil for deep frying
(Omam(ajwain) or jeera(cumin) - optional I have not added.
Preparation method
In a wide bowl, add maida, vansapati and mix well
Now add red chilli powder, asafotida and salt.
Sprinkle water and mix well like chapathi dough. close a lid and leave it for 5mins.
Make small balls and spread like chapathi.
Take a knife and cut into thin strips both vertically and horizontally.
Take out the pieces and drop in hot oil.
Cook both sides and remove when golden brown.
Fluffy chips is ready is eat. It can be served as it is or with tomato ketchup or any dip.
Notes- Can be stored in air tight container.

Tuesday, March 17, 2009

Top entry

Dear readers,

I am very happy and thrilled that my photo Kodbale was among top 5 entries in a Photo contest hosted by Grubsclub check out this link to view about the results.

I once again thank grubsclub. Keep checking my blog for more interesting vegetarian homemade recipes.

Saturday, March 14, 2009


Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.

Friday, March 13, 2009

Palapazham Payasam

Palapazham Payasam (Jackfruit payasam) in tamil. It is a dessert done with Jackfruit. Popular in Kerala State, India. An easy and tasty traditional dessert prepared on auspicious ocassions.

Jackfruit - 10 pieces
Jaggery - 2 cups(powdered)
Grated Coconut - 1 cup
Cardamom - 1/2 tspn(powdered)
Coconut piece - 2 tspns
Cashews and raisins - 2 tspns(optional) for garnishing

Preparation Method
Take jackfruit and remove seeds. Chop them into small pieces.
In a bowl, put chopped jackfruit and add little water to cook.
In a Kadai or thick bottom vessel put jaggery and little water. Once it dissolves filter it to remove mud particles .
Once jackfruit is cooked well add jaggery to it. Mix well and allow it to boil in medium-low flame.
In mixie grind grated coconut and add it to this mixture. Add cardomom powder and boil well.
Chop coconut into thin and small pieces and fry it in 2 tspns of ghee till brown and garnish it.

Once its boiled a very tasty palapazha payasam is ready to serve.

Thursday, March 12, 2009


I have tried falafel (Middle East dish) in indian style. This photo is going out for a contest.


Kosambari is a Salad popular and done in Karnataka. Its done on most of the auspicious and festival occasions like sri ramanavami, friday poojas, etc and distributed among ladies. A very easy to prepare dish, very delicious and good for health.

Pasi Paripu(Split green gram) – 1 cup
Grated coconut – 1 cup
Grated carrot – 4 tspns
Green chilli – 1 no(optional)
Coriander leaves - 2 tspns
Chopped cucumber - optional
For seasoning
Cooking oil – 1 tspn
Mustard – ½ tspn
Asafotida – 1 pinch
Preparation Method
Soak Pasi parpu(Split green gram/Moong dal) for 4-5 hours.
In a bowl, add carrot, coconut and mix well.
Add finely chopped green chilli.
Season it with oil mustard and asafetida.

Add salt and mix.
Garnish with chopped coriander leaves.

Kosambari is ready to serve.

PS - If quantity is more, portion of it can be kept in refridgerator without adding salt.


Monday, March 9, 2009

Parappu Podi(Dal Powder)

Parapu Podi is very tasty powder basically from Andhra Pradesh. Its easy to prepare. Can be stored for long time and used anytime.


Bengal Gram(Kadala parapu) - 1 cup

Urad dal (Uzhatham parapu) - 1 cup
Toor dal (Tovaram parapu) - 1 cup

Asafotida(Peringayam) - 1 small piece or 1/2 tspn
Dry red chilli - 3nos

Salt to taste

Preparation Method

In a Kadai, fry all dals separately without oil till brown.
Fry dry red chillies with 1/2 teaspoon of oil.

Put asafotida to it.
Let it cool for sometime.

Then mix salt and grind in mixie everything to a coarse powder.
Parapu podi is ready. Its very yummy to have with rice by adding ghee or coconut oil or cooking oil.

PS- If it has to be stored for long time it can be kept
in air-tight container and refrigerated.

Sunday, March 8, 2009

Happy Women's Day!!!!

Dear Ladies, Hold Ur Head High And Be Proud That We Are Born As a Woman And Gentlemen...Be Proud That You Have Noble Women around U To Support U in All the Ways...

Friday, March 6, 2009


Ginger can relieve your joint pains

Ginger helps thwart inflammation in several ways

Can herbs and spices be a good medicine for your joints? Possibly. One new contender for soothing creaky knees is ginger.

Research has found that when people with stiff, sore, osteoarthritic knees took a ginger extract for six weeks, they felt significantly better.

Anti-Inflammatory Action

Long used in Eastern medicine to treat musculoskeletal problems, ginger contains a complex mix of compounds that researchers suspect helps thwart inflammation in several ways.

And in the study, side effects (stomach upset) were mild.

The Goodness of Ginger

Along with its inflammation-cooling properties, ginger may have anti-cancer properties too.

is a well-known nausea reliever. If you're cooking in the kitchen with ginger, chances are you're lowering your risk of cancer.

It possesses two cancer-inhibiting compounds, 6-gingerol and 6-paradol.

So use ginger in your food, you know its beneficial uses.

REMEDY: People with stiff, sore knees felt better after they took a ginger extract for six weeks

Ginger capsules that you get in medical stores, they're a synthetically prepared compound.


Thursday, March 5, 2009








PS - Can also add carrot, beans and green peas to this.


Wednesday, March 4, 2009

Aloo Pepper Fry

Aloo pepper fry is very simple and easy side dish. Its very tasty:-)

Potato - 2nos
Cooking oil - 4 tspns
Mustard - 1/2 tspn
Asafotida - 1 pinch
Jeera - 1/2 tspn
Black pepper - 1 tspn(crushed)
Preparation Method
Wash and peel skin of potato.
Cut potato into small cubes and put in water.
In a kadai, put oil, mustard and asafotida. wait till it spultters.
Add potatoes and salt.
Allow it to cook stir occasionaly.
Now sprinkle black pepper powder and stir.
Cook for sometime til its crispy.

Serve hot with rice.

Monday, March 2, 2009

Carrot Rice - Recipe

Carrot rice is very different rice cooked with grated carrots and spices. A tasty rice and healthy too...

Rice – 1 ½ cup
Carrot – 2nos(grated)
Onion – 2nos
Tomato – 1no
Oil - 2 tspns
Cinamon(patte), Cardamom(Elachi), Cloves(Laung)Spices – 2nos
Red chilli powder – 1 tspn
Garam masala powder – ½ tspn
Turmeric – 1 pinch
Ginger – ½ tspn(grated)

Preparation Method
Cook rice in cooker with ½ cup less water so that rice is not sticky and keep aside.
Wash and grate carrot and onion separately.
Chop tomato into small pieces or grate it.
In a pan, put oil and spices wait till it splutters.
Add onion and sauté till its brown.
Add tomato and sauté till its soft and cooked.
Add carrot and fry for sometime.
Add turmeric, garam masala and red chilli powder and cook till raw smell goes.

If required add little water and salt.
Once all are cooked well off the stove.
Mix with rice well.

Serve carrot rice as it is or with raita.

Sunday, March 1, 2009

Carrot Rice


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