Archive for October, 2010

Check out my Slide Show!


Ingredients :

Sabudhana /javvarisi — 3/4 cup
Milk — 2 cup
Sugar — 1 1/2 cup (+ or — acc to taste )
Cardamom powder — a dash
Cashews — few
Raisins — few
Ghee — 2 tsp

Method :

Clean and soak the javvarisi for minimum 5 minutes. In a sauce pan boil the milk. After 5 minutes drain the water and add the sabudhana to the boiling milk. Keep the flame in medium low. Close the payasam using a lid and leave it undisturbed for 5 minutes. This ensures the sabudhana to be cooked enough. In a small pan heat the ghee and fry the cashews and raisins. Transfer this content along with ghee to the payasam. Add the cardamom powder as well. Combine well. Switch off and serve warm.

Potato Stew — My version

I really don’t like the typical potato stew as we think it’s not spicy. So i carried out my version of potato stew and it came out just perfect. U can even call it as instant kurma , But whatever .. it’s yummy as well as spicy.. and thatz wat i’s looking for…

Ingredients :

Boiled potatoes — 3 no.
Onions (juliennes) — 1/2
Tomato — 1/2 (chopped)
GG paste — 1 spoon
Garlic — 2 no. (chopped)
Green chilly — 2 no. (slit open)
Thick coconut milk — 1 cup
Salt — to taste
Oil — 1 1/2 spoon
Water — 1 cup

Masala powder :
Any meat masala powder — 1 1/4 tsp
I’ve used Shan masala powder

Optional Ingredients :
Cardamom — 2 no.
Cinnamon — 1 inch piece
Cloves — 2 no.

Method :
Cut the potatoes into big cubes.Take a sauce pan and do the seasoning with the optional ingredients. If u don wanna add it, u may directly add the onions and fry. Later add the GG paste and stir fry for a few minutes. Now dump in the tomatoes, green chilly, garlic and saute well. Now add the masala powder and again saute. Followed by boiled pototoes. Scald well. Now pour the coconut milk and water. Add salt too. Bring the mixture to a boil. Cook for 3 more minutes and switch off.

Aapam is a mixture of rice and coconut milk served as breakfast in general. My recipe might be different from other’s cos people i know add urad dal and some add parboiled rice too. But this is how i prepare aapam and the ouput i get is a soft, spongy crispy on the ends and a tasty aapam. Try my recipe for once and u’ll feel the difference…

Ingredients :

Raw rice — 2 cup
Cooked rice — 1 cup

Thick coconut milk — Taken out from half a coconut.
Baking soda — a dash
Salt — to taste
Sugar — 1 tsp

Method :

Saok the rice for 2 to 3 hours and grind it along with cooked rice and make a fine batter . Cover it and ferment overnite. Next day ur batter would have finished doing fermentation process if everthiing goes right, i mean, temperature. U may preheat the oven to 180 deg F for 5 minutes, then switch off and keep the batter overnite for fermentation. Make the batter ready for making aapam by adding coconut milk. If the batter is thick, u may again add more coconut milk. Keep in mind that consistency should be of dosa batter. Now add the salt ,Baking soda and sugar. Trust me, Sugar gives more taste. Combine well. Keep the aapa chatti (Pan for making aapam) in the medium heat. When the pan is hot, add the batter (1/4 cup ) and slowly spread the batter in all sides. ( u may have to rotate the pan ) Cover it. Wait for few minutes.

When it is cooked and ready , u may see the batter turned to a crispy layer getting off from the sides.

It is the right time to take out from the pan.

Repeat the process for the remaining aapams u gonna make. Serve with Stew or Coconut milk.


Ingredients :

Basmati rice — 2 cups
Garlic peeled — 6 to 7 clove
Ginger garlic paste (gg paste ) — 1 tbsp
Green chillies — 3 no.
Onions — 1/2 (chopped lengthwise)
Cardamom — 2 no.
Cinnamon — 1 inch piece , 2 no.
Cloves — 3 to 4 no.
Coconut milk — 2 cups
Water — 2 cups
Salt — as reqd
Ghee — 1 1 /2 spoon
Oil — 1/2 spoon

Main ingredient —- brinji leaf — 2 to 3 leaves

Garnishing :

Cashews — 10 piece

Method :

Clean the basmati rice and soak it in cocconut milk for 10 to 15 mts . In the mean time, take a pan add little bit of ghee and fry the cashews and keep aside. In the same pan add the remaining ghee + oil and add Bay leaf (brinji ),Cinnamon,cloves and cardamom. Fry them and add onions followed by ginger garlic paste and scald well. Stir well till the raw smell of the GG paste vanishes. Followed by green chilly and garlic and combine well. Fry for fe minutes so that the garlic gets roasted. For those who wants to add some veggie’s can go ahead and add it now. Literally we don’t add any veggie’s to Brinji rice. Transfer this mixture straight to the rice soaking in coconut milk and add the remaining amount of water specified and cook for 5 minutes in pressure cooker. For electric cooker,transfer the contents to the pan given for electric cooker and cook until the mode changes to warm. Serve hot..

This is a simple dish one can easily make. If u do not wanna stand and stretch cooking u’ve to try this. A very easy at the same time delicious one.

Ingredients :

Toor dal /Thuvar dal — 1 cup
Tomato — 1 no. ( chopped)
Onion — 1/2 (chopped)
Green chilly — 1 no.
Salt — as reqd
Ghee — 1 spoon (optional )
Oil — 1 spoon
Hing — less than 1/4 tsp
Garlic — 3 clove (peeled)

For tempering :
Mustard seeds — 1 tsp
Cumin seeds — 1/2 tsp
Curry leaves — 1 sprig
Red chilli powder — 1/2 tsp (u may increase if u really want it spicy )
Turmeric powder — 1/4 tsp
Cumin powder — less than1/4 tsp (optional)

Method :

Soak the thuvar dal for minimum 10 minutes. In a pressure cooker add the soaked dhal, onions,tomatoes,garlic,green chilly,hing and add may be 1 1/2 cups of water and cook it for 3 whistles. In a small pan add the oil + ghee and wait till it becomes hot. Add the mustard seeds and wait for it to splutter. Followed by cumin seeds,curry leaves. Finally add the red chilli powder,turmeric powder,cumin powder( i din’t add cumin powder in my dal curry,it’s totally optional) and give it a stir. DO NOT BURN IT. Immediately pour the masala in the dal and give it a boil. Switch off and serve.. c , It’s damn simple …

I’m very much familiar to this dish right from my childhood. In karaikal, my grandma has so many Muslim friends. They specially make this desserts for Ramzan. My paati reserves some of this pudding for me and my bro. She would take special efforts for the dessert to reach us ,..means she would be on her way to Thanjavur.. How sweet is this …..?!! … I know….

Also called as agar agar. Nowadays,it’s easily available in Indian shops . I got mine from an indian shop around here. For those who doesn’t have any indian shops nearby can check out any chinese,vietnamese,korean shops. They also carry china grass.. It’s also available in Powder form.

One of my freinds requested for the pics .. This is how it looks like

Ingredients :

China grass / agar agar — 2 tbsp
Water — 1/2 cup
Milk — 1 1/2 cups
Sugar — 1/2 cup + 1 tbsp
Rose essence drops — 1/4 tsp
Colour powder — a dash ( i used lemon yellow )

Method :

In a pot add the agar agar and half cup of water. Bring it a boil . Cook the agar agar until it dissolves completely.

This may take upto 4 minutes. Then add the milk and combine well. Again bring this mixture to a boil. Add the colour powder,rose water drops and combine. Add the sugar too.

Now the mixture will be bit watery as u’ve added sugar. Combine well till the sugar dissolves. Pour the content to a mould or any vessels that can get hold of it.Cover it. Do not disturb the set up. U may add ur garnishing item if u want. I’ve added almonds. Leave the set up for 2 to 3 hours .

After that keep it in the refrigerator and cut into diamonds and serve chilled..

Njoy !!!

Mango Milkshake

I love mangoes. I’s surprised to see mango ice cream @ kroger, immediately grabbed it without thinking twice . To be frank, i’ve never ever seen a mango flavoured ice cream anywhere apart from ice cream shops in US. My hubbie hates mango but he likes when its served as ice cream or milk shake.. My ice cream ( haagen dazs) had chunks of mangos in every scoop. Isn’t it cool or what ?! This is one variety of making mango milkshake …like in most shops . Will post other varieties in future..

Ingredients :

Mango ice cream — 3 very big scoops
Milk — 3/4 cup
Sugar — 1 1/2 tbsp
Mango slice (chunk ) — for garnish

Method :

This recipe is very simple. In a blender add the ice cream , milk and the sugar. Blend well so that ice cream mixes well with milk . Blend may be for 1 to 2 minute. Pour ina glass and garnish with mango slice and serve..

My dear hubbie din’t allow me to garnish well and he was staring at me while i snapped the pictures…

Yummy !!!!

My mom makes this sweet for every deewali. She used to stay awake the the nite before deewali & she would make suyyan, medhu vada ,Bajji … Since the other day ,i mean on Deewali she would be very busy handling us.. hahaha.. still she follows the same routine… Am gonna miss all the fun , fire crackers (though i’m not interested !!), Deewali sweets, live tv programs , neighbours sample sweets . And seriously i do miss everything for the last two 2 years.. so, to comfort myself i made suyyan very early….

Ingredients :

For stuffing :

Channa dal — 1 cup
Jaggery (powdered ) — 1 cup
Cardamom powder — a pinch

Outer cover :

All purpose flour /Maida — 1 cup
Baking soda — a pinch
Salt — acc to taste
Rice flour — 1 tbsp
water — enuf to make a thick paste

Oil — to deep fry

Method :

Soak the channa dal for may b half an hour .Then pressure cook it for 3 whistles by adding a cup of water. In a pot add the jaggery and little bit of water and stir until it dissolves. Filter the syrup to remove the impurities. Transfer the syrup back to the pot and boil it. Add the boiled channa dal along with its water into the boiling syrup and start strirring. Add the cardamom powder. Continue cooking until the water dries out.

Transfer this to a bowl and start prepaing the outer dough. In a bowl add the maida ,salt,baking powder and mix well. Add water little by little and form a batter just like u make for idli . The batter consistency should be inbetween idli and dosa.. Now form small balls from the stuffing we’ve made and keep it ready. Dip the ball in the maida batter and fry when the oil is hot. Cook all the sides and drain out the excess oil & place on a tissue paper. Serve Warm. My suyyan turned out to be exactly crispy on the outside cos of the rice flour added and soft ,sweet on the inside… Try this and Njoy !!!!!!

There are so many different recipes out there for making milagu kuzhambu. This is how we make it at home and am adding my share to the big pile of recipes on the internet… Here it goes..

Ingredients :

For seasoning :

Mustard seeds — 1 tsp
Hing — a dash
Onions — 1/2 chopped
Tamarind –small gooseberry size
Sesame oil — 1 tbsp
Curry leaves — 1 sprig

salt — as reqd

To roast and powder :

Coriander seeds — 1 1/2 tbsp
Pepper corns — 1 tbsp
Coconut — 1 tbsp (optional )
Sombu /fennel seeds — 1/2 tsp
Urad dal — 1 tsp
Dry red chilli — 3 no.
Garlic — 2 no.
Channa dal — 1 tbsp
Cumin seeds — 1 tsp

Method :

In a sauce pan add the oil and do the seasoning. First add the mustard seeds when the oil is hot. Add the hing and curry leaves. Now add the onions and combine well. Take out the pulp from the tamarind and add the juice to the seasoned mixture . Give it a boil . Transfer the ground powder into the boiling kuzhambu and stir continuously . U may add 1 or 2 shallots which is ground to a paste for thickness of the gravy. U may skip coconut also. The thing is, i add coconut to all the kuzhambu i make since i like the flavour. Close it with a lid and let them boil and marry .Add the required amount of salt. Kuzhambu should boil for minimum 5 minutes. For that make sure u add enough water, otherwise everything will be spoiled…

Njoy !!!!