Friday, August 24, 2012



Rice - 1/2 Kg

Jaggery - 500 gm

Oil - as you need 

Method :

Wash and Soak the rice in water for half an hour. 

Drain the water completely and spread the rice in a newspaper and allow ti to dry 75%

Dry grind  the rice and seive for fine powder 

In a pan put the jaggery and add a little water. 

When  jaggery dissolves completely  in water filter the jaggery  syrup from dust 

and  make  thick  syrup.

Combine the rice powder with jaggery syrup and make a dough.

Close the dough with a lid and leave it for one day.

Make small balls in the dough.

Put the ball on a milk cover  and  flattened by hand  like athirasam.

In a pan heat oil at medium heat and fry both sides of the athirasam 

till it comes golden brown in colour.

Now  the delicious  Athirasam is ready to serve...

Thursday, August 23, 2012

Beans Paruppu Saambaar


Ingredients :

Tur Dal - 1 cup

Beans - 1 cup (Chopped)

Small onion - 15 nos (Peeled)

Tomatoes - 3 nos (Chopped)

Garlic - 6 nos (peeled)

Turmeric powder - 1 tsp

Sambar powder - 1 Tbs

Mustard seed - 1 tsp

Asafoetida -  1tsp

Tamarind juice - 1 tbs

Red chillies  - 2 nos 

Oil - as you need

Salt - as you need


                                                           Wash and   Chop the Beans 

Cook the tur dal with onion, tomatoes , garlic, turmeric powder

  and a tsp of oil at medium flame

Add the chopped Beans

cook beans with  sambar powder and salt

After beans come as soft add the tamarind juice

then season  with mustard , cumin , asafoetida , 

red chillies and curry leaves

add it to the sambar

Finally garnish with coriander leaves

Monday, August 20, 2012

Drumstick Thokku

Ingredients :

Drumstick - 5 nos

Small onion - 1 cup (chopped)

Mustard seeds - 2 tsp

Asafoetida - 1 tsp

Thick Tamarind Juice  - 2 tbs

Red chilly powder- 1 tbs

Turmeric powder- 1 tsp

Fenugreek powder - 2 tsp (Roasted and powdered)

Gingelly oil - 1/2 cup

Salt - as you need

Method :

                           Chop the drumsticks and cook it with salt and turmeric powder

                                                                  Drain the water  

                                                collect the inner part of the drumstick

                                            In a pan heat oil and  put mustard  to splutter 

                                         And then add asafoetida and the chopped onion

                                   Onion turns into pink in colour then add red chilly powder

                                                                  and tamarind juice 

Finally add the drumstick and  salt and mix it well with onion and tamarind   


                           Put off the flame and add the fresh roasted and powdered fenugreek

                                 The Delicious  drumstick thokku is ready to serve.....

                                             We can store It  in  Fridge  for one week


Sunday, August 19, 2012


                   To MY Muslim Blogger Friends


Friday, August 17, 2012

Beetroot Pachadi



Beetroot - 1 Normal size

Curd - 1 cup 

Salt - as you need 

 Method :

Chop the beetroot

Give two or three stirs 

Mix the minced beetroot with thick curd and salt

  Now the Beetroot Pachadi is ready to serve...


Tuesday, August 14, 2012

Independence Day special : Tricolour Bread

             HappY IndependencE DaY to   All My IndianS...

                       Be ProuD To Be An IndiaN ...






Bread slices - 6 nos

Carrot - 2 nos 

Coconut - 1/2 

Coriander leaves - 2 hands full

Powdered sugar - 3 tsp

 Method :

                                                Cut the edges of the bread carefully

                                          Remove the brown layer of the  coconut 

          Grind the carrot  ,  coriander leaves and the coconut  seperately as thick paste
                                              Then add sugar with each of the paste 

                          Dip the slices in the paste and arrange like our National Flag 

                    and   refrigerate it  for 5 minutes to absorb the moisture in the paste 

                                                   And then serve with proud... 

Monday, August 13, 2012

Mulai Vitta Vendhaya Oorugai / Sprouted Fenugreek Pickle

Health benefits of fenugreek seeds :

                            This sprout fenugreek seeds have been used in many traditional

 medicines as laxative, digestive, and as a remedy for cough and bronchitis.If used 

regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood 

sugar (glycemic) levels in diabeticsFenugreek seeds added to cereals and wheat flour 

(bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

Fiber in the seeds help lower rate of glucose absorption in the intestines thus 

controls blood sugar levels. The seeds are therefore recommended in diabetic diet. 

Help lower blood LDL-cholesterol levels by inhibiting bile salts re-absorption in the 

colon. They also bind to toxins in the food and helps to protect the colon mucus

membrane from canceIt is also rich in many vital vitamins including thiamin,

pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are 

essential nutrients foroptimum health.


Sproutted Fenugreek - 1 Cup
Dry chilly powder -  1 Tbs

Thick Tamarind juice - 2 Tbs

Turmeric powder - 1 tsp

Mustard seeds - 2 tsp

Asafoetida - 1tsp

Gingelly oil - 4 Tbs 

Roasted fenugreek powder - 1 tsp

Salt - as you need 


               Soak fenugreek in water by 6 hours and drained and  tied in a cotton cloth by 6 hours. 

                                               Then you'll got this sproutted fenugreek

 In a pan heat gingelly oil

add mustard seeds to splutter then add asafoetida

add turmeric powder and dry chilly powder

Then add the sproutted fenugreek seeds

mix well with the oil and allow to cook sometime

and then add freshly roasted and powdered fenugreek powder , salt and a little jaggery

Jaggery is for a light sweet taste to overcome the bitter taste of fenugreek

But the little bitter taste is  very good for Diabetic patients


                                            Finally add a table spoon of   raw gingelly oil . 

                                                 It'll act as a non chemical preservative

                                                      No need to refregirate this pickle  


Saturday, August 11, 2012

Pearl Millet Pakoda



Pearl millet - 1 Cup

Onion - 1 Medium size

Dry chillies - 3 Nos

Butter - 1 Tbs

Curry leaves - A handfull

Coriander leaves - A handfull

Salt - as you need

Oil - as you need

Method :

                                          Wash and nicely dry grind the Pearl millet

                  Chop the onion, dry chillies , curry leaves and coriander leaves and

                                      add it to the pearl millet powder with butter and salt..

                     Mash all ingredients well and heat a little oil and add it too the mixture.

                    In a pan heat oil at medium flame spread the  Flour like pakodas in the oil.

  Toss well and drain them after it comes light brown in colour.

                                   Now the tasty and healthy pakodas ready to serve...


Thursday, August 9, 2012

Cabbage curry



Ingredients :)

Cabbage - 1 Cup (Finely chopped)

Chana dal - 2 Tbs

Onion - 1 No (Finely chopped)

Tomatos - 2 Nos (Finely chopped)

Coconut - 2  Tbs (Shreded)

Cinnamon - 1 No

Cloves - 2 Nos

Cardamom - 1 No

Ginger Garlic paste - 1 Tsp

Curry Leaves -  a Few

Coriander leaves - A Few

Red chilly powder - 1 Tsp

Coriander powder- 2 Tsp

Turmeric powder - 1 Tsp

Salt - To taste

Oil - As you need

Method :)

                                     Finely Chop the cabbage, onion , tomato

                      Make a nice paste of ginger, garlic , clove, cinnamon and cloves

 Cook the chana dal

and drain the chana dal


                                           Grind the shreded coconut

   In a pan heat oil add  the ground ginger , garlic, cinnamon, 

clove and cardamom paste and saute well

                                            Add the chopped onion and curry leaves

and  the chopped tomato 

After the onion and tomato cook well add 

chilly powder, coriander powder, turmeric powder and salt

 Don't allow it to burnt. 

Add the finely chopped cabbage


and Saute well

Add the cooked chana dal and 

adjust adequate water

After  the cabbage cook well 

add the ground coconut paste

Mix well and allow it to cook  

When the masala comes into  thick consistency , 

      finally garnish with coriander leaves... 

Serve hot with rice , chappathi, dosai ... etc ....etc...