Monday, May 31, 2010

spinach Masala Chapathi


 Spinach – a bunch
 Wheat Flour – 2 cups
 Cumin seeds– 1tbspn
 Chilli Powder – 1-2 tspn
 Ajwain– 1 tspn 
 milk – 2 tspn
 Salt  to taste
Oil  as required 
 chopped onion -1 cup 


Blanch the spinach in hot water and chop it.
squeeze the spinach to remove water.
 Take a vessel, mix all the ingredients well and knead it well  to make soft dough.
 Set aside for 30 minutes
make small ball and roll it as you do for chapathi.
 Heat the griddle and cook in gently.
serve hot

Sunday, May 30, 2010

Ven Pogal


1 cup rice
1/2 cup moong dhal
¼ inch Ginger

2 green chillies
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
Turmeric pwd - a pinch
10 - 15 Cashew nuts
Curry leaves few


Mix 1 cup rice and 1/2 cup moong dal
Add 3 times water  and cook until it is over cooked
 Cut  green chillies and 1/4 inch ginger into fine julienne.
 Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies,curry leaves , ginger pieces and a pinch of turmeric powder.
 Add cashew nuts and remove the pan when the cashews are roasted and begin to smell.
 Add this to cooked dal-rice mix.
 Adjust the seasoning and serve hot.

Friday, May 28, 2010

Potato Masala


potatoes -200gms

onions -100gms
tomatoes -50 gms
chilli pwd -1 tsp
corraiander pwd -2 tsp
turmeric pwd-1/4 tsp
black pepper crushed -1/2 tsp
cumin pwd -1/2 tsp
ginger garlic paste - 1tsp
mustard seeds - 1/2 tsp
oil -3 tsp
red chillies -02 nos
curry leaves -few
corriander leaves 
salt as required 


cube the potatoes and boil it with turmeric powder and little salt.
heat oil in a pan crack the mustard seeds 
Add curry leaves and whole red chillies .
Then add the chopped onions and little salt, sauté it till the onions changes its colour
Then add the ginger garlic paste cook in medium temp
Then add the chopped tomatoes then all the masalas 
add little bit of water and cook till the raw flavor goes.
then add the boiled potatoes 
toss it gently with the masalas 
Adjust the seasoning 
garnish with coriander leaves.

Chow Chow Kootu


Chow-Chow – 250 gms
Moong dhal – 75 gms
Grated coconut – 4tsp
Jeera – 1/2 tsp
Green chilli – 2nos
red chillies -02 nos
Oil – 2tsp
curry leaves - a bit
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Turmeric pwd – a pinch
Salt – as needed

1. Half cook the moong dhal with turmeric pwd and oil ,
2. Cut the chow-chow to small pieces and add them to the moong dhal and allow it to cook.
3. Add little water. Do not add much water as this vegetable will give out water when cooked.
4. Grind coconut, jeera and green chilli to a fine paste and add it to the cooked chow-chow.
5. Add salt and mix well.
6. Allow it to boil.
7.Temper it with mustard seeds ,red chillies and curry leaves .

Friday, May 21, 2010

vazhakkai Podimas


vazhakkai -02 nos
onions      -01
mustard seeds-1/2 tsp
red chillies -02 nos
turmeric pwd -1/4 tsp
grated coconut - 1/4 cup
split gram dhal - 1 tsp
curry leaves - a bit
salt as required
oil - 3 tsp

cut the edges of the plantain and make it to half
boil it till the colour of the skin changes
peel the banana and make it to small cubes
finely chop the onions
heat oil in a pan crack mustard seeds,then add red chillies ,curry leaves and dhal
then add the onion saute it till the onion loses its colour
then add the turmeric pwd and the plantain
gently toss it so that the plantain dosent mashes
adjust the seasoning
finish with grated coconut

Additional info
u can also grate the plantain after boiling it will look different

Tomato (Thakkali )Thokku


Tomatoes : 10 (Ripe)
Garlic : 15
giner : a small one
Gingely oil : 50 ml
Fenu greek seeds : 2 tsp
Turmeric Powder : 1 tsp
Red chili powder : 2 tsp
Salt : according to your taste
mustard seeds :1 tsp
curry leaves a bit 


  1.  Remove the eyes of tomatoes and Boil the tomatoes (Put the tomatoes in a boiling water just 3 minutes and remove it from heat and put it in ice cold water, so you can peel the skin very easily) and now peel the skin of tomatoes and blend it.
  2. Grind the ginger garlic in to paste and keep it aside.
  3. Heat  oil  in a heavy bottomed pan add mustard seeds ,  fenugreek seeds and curry leaves  fry them and add the tomato paste, garlic paste ,red chili powder , turmeric powder and salt into it.
  4. Boil this mixture in low flame till oil separates on top .
  5. When oil separates cook in low flame and remove 
  6. check the consistency.
  7. when its cool u can refrigerate it.

Thursday, May 20, 2010

Samayal Samayal( Taste Guaranteed): Paneer Burji

Samayal Samayal( Taste Guaranteed): Paneer Burji

Paneer Burji


Paneer - 250 gms (grated)
Onions - 2 finely chopped
Garlic - 1/2 tsp finely chopped
Ginger - 1/2 tsp slited
cumin seeds -1/2 tsp
red chillies -1
Green Chillies - 2 slited
Tomato - 1 (chopped finely)
Corriander leaves
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
Lemon Juice - 1 tsp
Oil - 3tsp

Heat oil in a pan.
Add cumin seeds,red chillies,then add chopped onions.
Saute it till the onion looses its raw smell
Now add ginger, garlic and green chillies
Add tomatoes and cook in medium flame
Add all the masalas and cook for some time minutes.
Add  lemon juice,  and paneer.
check the seasoning
Mix it gently
Garnish with corriander leaves
serve hot

Tuesday, May 18, 2010

Potato Podimas


Potato - 250 gms
Turmeric powder - 1/4 tsp
Asafoetida - A small pinch
Green chillies - 3nos slited half
Ginger - A small piece finely chopped
Black gram - 1/2 tsp
Red gram - 1/2 tsp
Bengal gram - 1 tsp
Mustard seeds - 1/4 tsp
Dry red chillies - 2 - 3 nos
Curry leaves - A few
Coriander leaves -
Lemon - 1/2
Cooking oil - 3 tsp
Salt - as required


Boil potatoes with  salt.

Peel skin and cut in to medium cubes

Heat oil in a pan

Crack mustard seeds.

Fry black gram, red gram, Bengal gram, asafoetida, turmeric powder, curry leaves, red chillies, finely chopped ginger, 

Add turmeric pwd

Add the  potatoes and mix it gently

dont mash the potatoes

Let this cook for a few mins.

Garnish with coriander leaves.

Carrot Poriyal


Carrot-2medium size grated
Coconut grated-2 table spoon
 onion chopped-1
Red chilli-3 to 4

Mustard seeds - 1/2 tsp
urud dhal -1/2tsp
Green chilli-1
Curry leaf-little

ProcedureHeat oil in a pan
Once the oil gets hot crack the mustard seeds then add curry leaves  and urudh dhal. 
 Then add the red chilies green chili and onion. 
Sauté for a while and add the grated carrot. 
Sauté this till the raw smell goes off. 
Now add little water. 
Close the kadai and reduce the flame.
 It will take hardly 4 to 5minutes to cook. 
Now open the kadai and make sure that there is not much water content in the poriyal. 
If so increase the flame and let the water evaporate.
 Now add the grated coconut and mix well. Carrot poriyal is ready now

Milagu Rasam


tomatoes - 01 nos
 Cumin Seeds -10 gms
Black Pepper-15 gms
Red Chilies 2 nos

Corriander seeds -2 tsp
Garlic(crushed)- 6 podsRed Gram dhal - 1tsp

turmeric pwd -1/2 tspSalt to taste
1 pinch 

curry leaves 
corriander leaves
Tamarind pulp


 Dry Roast cumin seedds black pepper,corriander seeds red gram dhal and red chillies and then make a fine powder .

 Heat oil in a pan. Add asafoetida and turmeric powder

Now add crushed  garlic cloves, curry leaves and saute it for 1 min

Add chopped tomatoes. saute it for 3 mins then add tamarind pulp.

Add sufficient water. 

Add the grinded masalas allow it to boil

Add salt to taste.

Garnish with corriander leaves.

Serve hot.

Monday, May 17, 2010

Gobi paratha

Gobi Paratha 


for dough
2 cups wheat flour
milk 30 ml

For stuffing:
2 cups - grated gobi (cauliflower)
2tbsp - oil
1tsp - cumin seeds

turmeric pwd - a pinch
4 - green chillis (chopped)

ginger - chopped
corriander leaves chopped
1tsp - garam masala


  1. Add wheat flour, milk and sprinkle water and make a soft dough
  2. Rest it for 40 min
  3. Heat oil in a pan add cumin seeds,ginger , green chillies grated gobi and turmeric pwd
  4. Mix well, cover and cook in medium flame
  5. Let the gobi mixture cool, after that make round balls
  6. Stuff the gobi ball inside rolled dough, cover and roll to a thick paratha
  7. Heat thava and cook paratha on both sides with a tablespoon of oil till it turns golden brown

Saturday, May 15, 2010

Chettinad Channa Khorma


Channa -200 gms
Onions -125 gms
tomatoes -75 gms
green chillies-3 nos
whole red chillies -3 nos

corriander pwd -1 tsp
ginger garlic paste -2 tsp
jeera seeds -1 tsp
cinnamon -1nos
cardamon -1nos
cloves -1nos
coconut -30 gms
pepper corns -1 tsp
curry leaves-
lemon juice - 1tsp
salt as required
oil - 3tsp


Dry roast the coconut,whole garam masalas,red chillies ,jeers seeds and peppercorns and make it a fine paste
Boil the channa with out salt and drain it
Finely chop the onions and tomatoes
Heat oil in a pan add jeera seeds then curry leaves
then add the chopped onion and little salt
cook till the onion looses its colour
then add the ginger garlic paste cook it in medium flame till the oil seperates from the ginger garlic paste
then add the tomatoes and cook it well
the add the grinded masalas
then add the boiled channa
add lemon juice
check the seasoning
adjust the consistency by adding water
Serve hot

Thursday, May 13, 2010

Sundakai kozhambu


Cundakkai-200 gms
Small onion chopped-100 gms
Tomato-75 gms
Chilli powder-1 teaspoon
Turmeric powder-1 teaspoon
Corrinader powder -1 tsp
Tamarind pulp-1 teaspoon
 Thoor dhal-1/4 cup 
jaggery - 2 tsp

Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
red chillies -2nos
ginely oil -3 tsp


Split sundakai  into 4 and put into water.
 Choponion and tomatoes. 
Cook thoor dhal with little turmeric powder 
Heat oil in a pan. Crack mustard seeds add curry leaves jeera and whole red chillies
Add the onion and cook till the onion changes its colour 
then ass tomatoes and saute for 3 minutes. 
Now add the cut sundakkai and saute in medium fire for 5 minutes.
If sauted nicely,there will be no bitter taste in the curry.
After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).
Add turmeric powder. 
Half close the pan and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. 
Add the salt needed and the tamarind paste now. 
When the curry boils add the cooked thoor dhal left and cook for 5 more minutes
finish by adding jaggery
 Garnish with coriander leaves.

Nethili Meen Kozhambu

Nethili meen - 200gms
small onion chopped - 100 gms
 tomatoes chopped - 2
Turmeric powder - 1/2 tsp
Chilli powder 1 1 tsp
Corriander pwd -1tsp
Tamarind  - 1 small lemon size
Green chillies -02
curry leaves a bit
Coconut - 30 gms
Mustard - 1 spoon
Fenugreek - 1 spoon
cumin - 1 spoon
Gingelly oil - 2 spoons  


Dry roast  the coconut ,cumin seeds fenugreek seeds and make it a fine paste 

 clean the fish and drain the water
 soak tamarind in wam water and make a thick pulp

slice the onions and chop the tomatoes and keep aside
Heat the oil crack mustard seeds and add curry leaves 
then add the sliced onions and little bit of salt 
cook the onion till it becomes translucent 
Add sliced green chillies
then add the chopped tomatoes and cook it till the raw flavour of tomato goes
then add the masalas and little water
cook till the raw flavour goes
add the tamarind pulp and cook it in medium flame
once the gravy boiled add the cleaned fish to it 
allow it to boil for 3 min
check the seasoning and consistency before removing from flame

Never cover with a lid after the fish is added to the curry. It will mush up.
The curry gets diluted when the fish is slided in.
So the consistency has to be little thick before adding the fish