Friday, October 30, 2009


Channa or chick peas-2 cups
Onion-1 big
Fresh coriander-2 tbsp
Chilly powder-3/4 tsp
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/8 tsp
Salt to taste

Soak channa for 4 hours. Pressure cook with half of the onion for 8 minutes. In a kadai heat oil and add fennel. cinnamon and clove. Add finely chopped remaining onion and saute for 1 minute. Now add finely chopped tomato and saute for 1 minute and add salt. Add cooked channa and add all the masala powders. Finally sprinkle finely chopped fresh coriander. Serve with chapathim poori and dosa.


Green chilly-2
Pepper corns-4
Ginger-1/4 inch piece
Cumin seeds-1/4 tsp
Asafoetida-2 pinches
Tamarind water-6 cups
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Fresh coriander-2 tsp

Grind green chilly, ginger, cumin seeds and pepper corns to a coarse paste. In a kadai heat oil and sauté the paste. When it gives a good flavour sauté tomato and pour tamarind water. Add turmeric powder, asafoetida and salt. When it starts to bubble at the ends of the kadai, remove from flame and sprinkle coriander.

Wednesday, October 14, 2009


Soji-1 cups
Sugar-1 1/4 cups
Water-2 1/2 cup
Ghee-3 tbsp
Dry grapes-1 tbsp
Cashew nuts-1 tbsp

Heat 1 tbsp ghee in a kadai. Roast cashew nuts and dry grapes. Keep them aside and in the same ghee roast the sooji until it become brown. Remove it from flame and add water to the kadai. When it boils add sugar and stir well to melt. Then sprinkle roasted soji and stir well. When it becomes thick add the remaining ghee. Finally add the roasted dry grapes and cashew nuts. Transfer to a burfi tray and cut into pieces after it cools.


Boneless chicken-250 grams
Chilly powder-1 tsp
Fennel powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep fry

Clean the chicken and marenate with all powders for 30 minutes. Deep fry in oil. Serve with biryani, sambar rice, rasam rice or with chicken curry.

Thursday, October 8, 2009


Raw rice-1 cup
Moong dal-1 cup
Ghee-4 tbsp
Cashew nuts- 1 tbsp(broken)
Ginger-1/2 inch piece
Pepper corns-1 1/2 tsp + 1/2 tsp
Cumin seeds-1 1/2 tsp + 1/2 tsp
Curry leaves-2 sprig
Salt to taste

Dry roast moong dal lightly. Cook rice and dal in 7 cups of water. When it is half cooked add 3 tbsp ghee, 1/2 tsp pepper and 1/2 tsp cumin seeds. Add salt to taste. Season with broken cashew nuts, pepper corns, finely chopped ginger, cumin seeds and curry leaves in remaining ghee. If needed, raisins can also be used for seasoning. Serve with plain coconut chutney, sambhar and medhu vada.

Thursday, October 1, 2009


Thuar dal-1 cup
Carrot-2 medium sized
Small onion-2
Snake guard-3 inch piece
Ladies finger-6 numbers
Cucumber-3 inch piece
Country tomato-1
Garlic-10 cloves
Asafoetida-2 pinches
Turmeric powder-1/2 tsp
Chilly powder-1 1/2 tsp
Roasted coriander powder-1 1/2 tsp
Roasted fenugreek powder-3/4 tsp
Tamarind extract-2 tbsp
Salt to taste
Coriander leaves-1 tbsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig

Dice carrot, snake guard and small onion into small pieces. Dice cucumber and brinjal into large pieces. Cook dal with all vegetables (except tomato and ladies finger), garlic and onion. When cooked well add diced tomato and ladies finger. Add turmeric powder, chilly powder, coriander powder, fenugreek powder, tamarind paste and asafoetida. Add salt to taste. Season with mustard seeds, fenugreek seeds and curry leaves. Finally sprinkle chopped fresh coriander. Serve with plain rice, idly, dosa, pongal or madhu vada.