Tuesday, August 26, 2014

Tomato DrumStick Curry With Egg ~ ( Munakkaya Guddu Tomato Koora )


Drumsticks   - 2nos
Eggs - 4 nos
Tomatoes - 6 medium size
Onion - 1 large
Green chillies - 4nos
A pinch of Turmeric powder
Tamarind - 25 gms
Salt as per Taste
Curry leaves
Jeera - 1 tbsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
A pinch of sugar 
Red chilly powder  - 3 tsp
Oil - 2 to 3 tbsp

Method :

  • Cut the drumsticks into 2 inch length wise and wash them.
  • Boil the eggs and kept aside.
  • Take a pan add 2  oil.
  • Add jeera and let them splutter then  add chana dal,mustard seeds and curry leaves.
  • After they popped nicely add onions and green chillis.
  • Let it fry till golden color.

  • Add drumstick pieces and fry for 2 mins.
  • Add the  tomatoes and cook  them in medium flame

  • Add  tamarind water( use required when tomatos are sour).
  • Add a pinch of turmeric and 3 tbsp of red chilly powder and mix well, cook for a few mins with closed lid.

  • Add a pinch of salt and mix well.
  • Add boiled eggs and cook for a few mins.
  • At last add a pinch of sugar(optional).
  • Cook for 2 mins and serve hot with Rice or Chappathis

Thursday, August 21, 2014


Athirasam, I'ts one of my favourite sweet...... its a south indian traditional 

My wife is an expert in making athirasam...  she had that much of experience in it.. Its a bit easy when you have tried couple of times. .i may not got the proper shape but the taste was yummy and i get the perfect texture.. It had a crispy outside and soft inside . 

Happy to share the reciepe with you all 


Raw rice          -2 cups
Jaggery           -200 gms
Cardamon       - 6 nos 
oil                     - to fry 
Kasakasa         - 2 tsp


1  Soak 2 cups of rice 2-3 hours drain them out, dry them in a clean towel, 

 2. Powder the rice and sieve them,.Add the jaggery in a pan

  3. Add  little amount of water, .. boil them in medium flame,

 4.  Once the Jaggery is melted  strain it  and again boil it in medium flame..

 5. Stir them continuously, and now its the second check, here it gets little thick, and now wait or few mins and do the third check, now it comes drop by drop..

  6. When you get the drop lets, check it in a bowl water, it won't dissolve in it, 

 7. And  powder the Cardamon, and set aside..

 8. Take out the Jaggery syrup and add the fine flour to it, mix them well.. slowly add the flour little by little..

 9. Add the Coarse powder, yellaki powder, kasakasa and dmix them well..

10. Here all the things get together in, without any lumps.. and cover it with a clean towel,  and set it in the room temperature for 24 hours. 

 11. Now Heat the pan with oil, grease your hands with little oil and ping a bit from the prepared dough, it should come without sticking your hand, in the mean time grease a plastic sheet with some oil and form a round shape 

12. Drop them in hot oil and put the flame to medium.. flip them and cook till turns brown color.. strain them out and keep them in a colander..

  Perfect Athirasam is ready

Friday, August 8, 2014

White Chocolate Strawberry Cookies

  • Ingredients
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter-softened
  • 4 oz cream cheese-softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • ¾ cup chopped fresh strawberries
  • 01 tsp lemon zest 
  • 2 tablespoon lemon juice
  • 1-2 tablespoon flour
  • 5 oz white chocolate-chopped
  • granulated sugar

How to Make It

  • Preheat the oven to 350 F and line pans with parchment paper.
  • Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
  • Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside.
  • Beat butter with sugar and cream cheese until it’s light and fluffy.
  • Add egg and vanilla and mix well.
  • Gradually add flour mixture and mix until it’s well combined.
  • Stir in chopped white chocolate.
  • Sprinkle strawberries with 1-2 tablespoon flour and lemon zest
    , toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
  • Drop heaping tablespoon of batter onto pan leaving an inch space between.
  • Set the cookies in the refrigerator for 5-10 minutes before baking.
  • Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  • Bake for 13-15 minutes( until the edges become golden brown).
  • Let them cool a few minutes in the pan than transfer them to a dry container

Naatu Kozhi Kozhambu


500 gms Chicken
1/4 tsp Turmeric Powder
1/4 tsp Pepper Powder

For the masala
3/4 cup Coconut, grated
2 medium onions, diced
2 tsp Coriander 
3/4 tsp Red Chilies
2 tsp Oil


  • Heat 1 tsp oil in a pan, add coconut, saute the coconut  in medium heat . Keep aside
  • In the same pan, heat remaining 1 tsp of oil, add onions. Saute onions until it turns brown
  • Using a blender,  first grind the coconut finely. Add water as required. Then add onions, coriander  and red chilies. Make a fine paste
  • In a pan heat oil, add turmeric powder and pepper. Add Chicken and fry for 2-3 minutes.
  • Now, add the masala and adjust salt as per taste. Add water depending on level of thickness for the gravy. 
  • Cook till the chicken turns tender and juicy