Friday, July 31, 2009


Raw banana-2
Small onion-8
Coconut scrapping-3 tbsp
Pepper corns-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tbsp
Mustard seeds-2 pinches
Urad dal-1 tsp
Curry leaves-1 sprig

Peel the skin of banana and dice into 1/2 inch pieces. Clean and boil in water with little salt. Grind coconut with turmeric powder and pepper corns(no need to add water). Finely chop onions. After the banana is cooked drain the water. In a kadai heat oil and season with mustard seeds, curry leaves and urad dal. Add the coconut masala. Saute for a minute and then add cooked banana. Saute for a minute. Serve with rice.


Thuar dal-1/2 cup
Garlic-8 cloves
Pepper corns-1/2 tsp
Cumin seeds-1/4 tsp
Dry red chilly-3
Mustard seeds-2 pinches
Oil-2 tbsp
Asafoetida-1 pinch
Curry leaves-1 sprig

Wash dal and pressure cook with, 3 cups water, garlic, pepper and cumin. After it is well cooked mash. Add asafoetida and salt to taste. allow to cook for a minute. Finally season with mustard seeds, curry leaves and dry red chilly. Serve hot with ghee and rasam for hot rice.

Thursday, July 30, 2009


Black gram dal-1 cup
Green chilly-3
Curry leaves-1 sprig
Salt to taste
Oil to fry

Soak the dal for 6 hours. Grind into a thick and smooth paste in the blender. Do not add more water. If required add little water to make smooth and thick paste. The consistency for the batter can be checked by pouring the batter in water. If it immerse in water then it is harder and if it disperse then its more watery. Add finely chopped green chilly and curry leaves to the batter. Add salt and mix well with hands. The batter should be aerated. Heat oil in a kadai. take little amount of batter, flat it and make a hole in the middle. Fry in medium flame. Serve with coconut chutney and sambar.

1.Finely chopped onion, black pepper corns, coriander leaves, mint, any soft variety greens can be added of your choice.
2.To make vegetable medhu vada add finely chopped cabbage, carrot and coriander leaves.

Tuesday, July 28, 2009


Coriander leaves-1/8 bunch
Raw mango (1 inch pieces)-4
Green chilly-5
Coconut scrapping-3/4 cup
Asafoetida powder-2 pinches
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-2 pinch
Black gram dal-1/2 tsp

Grid all the ingredients together and season with mustard and black gram dal. Serve with ghee roast, crispy dosa, adai or idly.

Sunday, July 26, 2009


Fish (any variety)-1/2 kg
Tamarind-3/4 gooseberry sized
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Fenugreek seeds-1/3 tsp
Small onion-8
Pepper corns-8
Coconut milk-10 cups
Salt to taste

Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Serve hot with white rice or hot idly.