Wednesday, December 28, 2011

Happy New Year !

                              WISH YOU ALL A TASTY AND HEALTHY   
                                                NEW YEAR

Thursday, December 8, 2011

Rava Laddu

I don't think any south Indian will say no to this sweet:)My mother in law is the best in the world to make this item.
This is really very easy once you have all the ingredients ready.You must be wondering,for every item I say it is easy to make and......YES! Once you start love cooking every thing is easy.And the pleasure you get when it is appreciated is something great.


Roasted rava--------------------------------250 Grams(Powder it finely)
Sugar----------------------------------------250 Grams(Powder it finely)
Ghee-----------------------------------------125 Grams
Cashew---------------------------------------25 Grams
Cardamom powder---------------------------1/2 a teaspoon

Mix the Rava and sugar powder well.Fry the cashew in 2 tbsp of ghee and add to it.Heat the ghee and add it to the mixture.

Mix well with a spatula and when it has cooled down a little make it into firm balls.

For this quantity you can make 30 to  35 Laddus.

Wednesday, December 7, 2011

Bisi Bela Bath

This is a dish form Karnataka and is very easy to make.

For the masala

Toor dhal---------------------------------------1 1/2 tsp
Channa Dhal----------------------------------- 1 1/2 tsp
Urid Dhal---------------------------------------1 1/2 tsp
Coriander seeds--------------------------------2 tsp
Red chilly---------------------------------------10
Cinnamon stick---------------------------------2"
Black Pepper-----------------------------------1 tsp
Fenugreek seeds(Methi)------------------------1 tsp
Grated Coconut--------------------------------3 tbsp
Tamarind---------------------------------------Small lemon size(make it into pieces)
Oil---------------------------------------------2 tsp
Ghee-------------------------------------------1 tsp

Heat oil and ghee together in a tawa and fry all the ingredients except coconut.Add the grated coconut when you switch off the flame.Once it has cooled grind it to a smooth paste and keep.

For the Rice

Rice---------------------------------------1 Cup
Toor Dhal---------------------------------1/2 Cup
Water-------------------------------------5 Cup
 Mix rice and dhal together and pressure cook it.

Dice all the vegetables evenly
Carrot----------------------1/2 Cup
Beans-----------------------1/2 Cup
Potato-----------------------1/2 Cup
Peas-------------------------1/2 Cup
Shallots(small onions)----------at least 15 numbers
Curry leaves-----------------2 sprigs
Coriander leaves chopped---------little or according to taste
Sambar powder--------------------2 tsp

Heat 1 table spoon of oil in a Thick bottomed pan.Add a little mustard seeds and hing.Add the shallots and fry for a minute.Then add all the vegetables,curry leaves and add enough salt(1 1/2 tsp) and Saute for 2 minutes.Add the sambar powder and mix well.Add 2 cups water.Cover and cook in low flame till the vegetables are cooked well.
Add the ground masala and mix well.bring it to a boil and switch off the flame.Add the cooked rice and mix well.Put 2 tbsp of ghee and garnish with coriander leaves.

This can be served with any Raitha,Pappad or potato curry.

Tuesday, December 6, 2011

Stuffed Paratha

This is a very tasty and filling meal.


Wheat flour--------------------------------2 cups
Sambar powder----------------------------2 tsp
Salt-----------------------------------------1 tsp
Hing----------------------------------------1/4 tsp
Oil------------------------------------------2 tsp
Mix all evenly and make it into smooth dough.I added coriander leaves too.


Aaloo---------------------------------------4 medium sized or 400 gms
Paneer--------------------------------------50 gms
Chilly powder-------------------------------2 tsp
Garam masala-------------------------------1 tsp
Salt------------------------------------------1 1/2 tsp or as required.
Taste the mixture before adding more salt.

Boil and mash the potatoes without any lumps.Add all the other ingredients an mix well and make into 6 balls.
 For this amount of flour and the stuffing you can make 6 big parathas.(10 inches diameter)

Divide the dough into 12 parts and the stuffing into 6 equal balls.Roll the dough  into small rounds and keep.Take one ball of the stuffing and spread it evenly on the rolled chappathi.

Now put the other one on top of the other and press the edges well.Dust with some flour and roll it into a reasonably thin Paratha.Heat a tawa and smear some oil and put the Paratha and smear some more oil on top of and cook both the sides evenly.Now the yummy stuffed Paratha is ready to serve.You can serve this with pickle and curd or any raitha of your choice.

Normally for this type of Paratha we make a plain dough just with salt.But in this method it is more tastier as the plain Paratha might reduce the taste of the stuffing.

Friday, December 2, 2011

Vegetable Kurma

This is a very tasty side which goes well with Aappam,Idiyappam( Plain Sevai),Chappati,Poori etc.

For grinding

Coconut(Grated)-----------------------------------2 cups
Green Chilly------------------------------------------5
Fennel seeds(Saunf)-----------------------------------2 tsp
Melon seeds------------------------------------------2 tbsp

Grind it to smooth paste and keep.

Vegetables(cut into small pieces)
Beans carrot and potato-----------------1 cup each
Onion(chopped)-------------------------1 1/2 cups
Magic masala(Powdered Cloves,cinnamon,and Cardamom) a pinch each
Garam masala---------------------------------1 tsp

Add1 tbsp of oil and add the onions and saute it.Once it becomes transparent add the other vegetables and add enough water and salt and cook well in a low flame.Once it is done add the ground masala and mix well.Now add the masala powders and boil till it becomes thick.The yummy vegetable kurma is ready.


This a very tasty Rasam and is very easy to make too.

For the Rasam Powder:

Black pepper and Coriander seeds equal quantity...........30 grams each
Toor dhal and Jeera-------------------------------------15 grams each
Red Chilly---------------------------------------------- 6
Curry Leaves-------------------------------------------2 sprigs
Dry Fry all the ingredients except jeera and add it just before switching the stove.Once it becomes cool Grind it to powder and keep it.

For preparing the Rasam.
Tamarind----------------------------------------------- small lemon size
Hing----------------------------------------------------1/4 tsp
Turmeric powder--------------------------------------- half tsp
Green chilly---------------------------------------------2 Cut into half
Tomato-------------------------------------------------2 Cut into small pieces
Cooked toor dhal---------------------------------------1/2 cup
Mustard seeds------------------------------------------1/2 tsp
Salt ----------------------------------------------------as required
Ghee---------------------------------------------------1 tbsp (or you can use oil too)
Coriander leaves---------------------------------------chopped
Curry leaves ------------------------------------------1 sprig

Add turmeric powder, Hing and salt to the tamarind water and boil.In a small kadai add the ghee and once it becomes hot add the mustard seeds,tomatoes,green chilies and the curry leaves.Saute this for 1 minute and add it to the boiling tamarind water.Then add 2 tsp of the Rasam powder.boil for 2 more minutes and add the cooked toor dhal and enough water.Bring this to a boil and add coriander leaves.The yummy Rasam is ready!