Saturday, March 29, 2008



SERVES:2 people


Raw Rice-----------------------1/4 cup of standard measuring cup
Thick Yogurt------------------1/2 cup of standard measuring cup
Milk----------------------------1/2 cup of standard measuring cup
JalapeƱos-----------------------3 chopped
Mustard,Cumin seeds--------1/2 tsp each
Pepper corns-------------------1/4 tsp slightly crushed
Channa dal,Urad dal---------1 tsp each
Cashews------------------------1 tbsp coarsely chopped
Curry leaves-------------------few
Chopped Ginger---------------1tbsp
Ghee/Oil------------------------2 Tbsp


1. Prepare the rice before hand by pressure cooking rice with water in the ratio of 1:3(rice:water) .

2.Let it cool down till warm and mash lightly with a spoon and add slightly warm/cold milk to it.

3.When the Rice-Milk mixture cools down completely add Yogurt, Salt and mix well.

3. Heat ghee/oil and add Cumin seeds ,Mustard seeds, Hing, Jalpenos, Chopped Ginger, Channa dal , Urad dal, Cashews, Curry leaves one by by and fry till dal and cashews turn nice light brown in color.

4. Transfer the above tempered mixture directly over the Rice-Yogurt mix and combine well. Serve with pickle.

Note: If after some time the Curd Rice becomes tight add some yogurt to loosen it up.

Thursday, March 27, 2008



Rice-----------------------1-1/2 cups of standard measuring cup

Tamarind-----------------very big lemon size ball

Green chillies------------13-15

Pepper Corns--------------1/2 tsp

Red chillies---------------6-7


Peanuts-------------------5-6 tsp

Channa dal---------------2tbp
urad dal-------------------1tsp

Cumin seeds-------------1 tsp

Mustard seeds-----------1/2tsp

Turmeric powder--------1/4tsp

Curry Leaves-------------few


1.Wash rice , pour water and let it soak for an hour.Cook the rice in rice cooker.

2.Take cleaned tamarind and pour some 1 cup water to it.

3.Boil the tamarind in water along with slit green chillies and pepper.
4.Boil till it becomes thick enough and turn off.

5.Squeeze gently with hands and remove the pulp.

6.Heat oil and addcumin seed,mustard seeds,urad dal,channa dal,peanuts,red chillies.

7.Heat till they turn golden brown and transfer to plain cooked rice.

8.Transfer the tamarind paste to rice and tadka mixture.

9.Add salt, jaggery,turmeric powder to rice and mix well .

10.Serve with yogurt/brinjal curry.

Tuesday, March 25, 2008




Maize/Corn kernel--------2 (Quite tender)

Water--------------------as required for boiling

Salt---------------------- to taste.

Pepper------------------- to taste

Butter---------------------2 tsp


1.The corn kernels that i purchase here are quite tender,milk juicy and not like the one's in India(very hard).So when you got the hard one's its better to pressure cook them rather than the simple microwave method.

2. Remove the outer part part of the kernel along with long fibrous threads

3.Clean it properly with water few times.

4.Take some water in microwavable dish sufficient enough to place the cobs and boil in them. Then add salt to it.When you taste the water it should be slightly salty.

5.Can either place the whole or break the cob into either 2 or 3 peices.

6.Place them in the salted water and microwave in high for 8-10 mins slightly turning after every 3 mins each..

7.Now the cob has turned to a very bright yellow color and quite juicy and tender when tasted .

8..Let it cool down and have fun with smeared butter and some sprinkled pepper on it.


Thursday, March 20, 2008



SERVES: 4 people


Dosakai/Round Indian Cucumber----------1 medium one

Tomato-----------------------------2 medium

Green chillies-----------------------3

Red chilli powder-------------------1/2 tsp

Coriander powder-------------------1 tsp

Garam masala-----------------------1/4 tsp

Ginger garlic paste------------------1/2 tsp

Onions-------------------------------1 big one

Turmeric powder--------------------1/4 tsp

oil-------------------------------------for frying

salt-----------------------------------to taste

Cumin,Mustard seeds--------------1/4 tsp each

Curry leaves--------------------------few


1Peel the skin of cucumber and make medium sized chunks..

2.Its always recommende to taste the raw cucumber before cooking.

3.If its bitter donot use it.If little sweet use for chutney else use for the curry.

4.Fry mustard,cumin seeds,chopped onions in oil.

5.Add green chillies and ginger garlic paste and fry for few mins.

6.Add cucumber chunks,turmeric and fry for 3-4 mins.

7.Add chopped tomatoes and let tomaoes become soft byclosing the lid.

8.Once the tomatoes get sauggy add coriander powder,garam masala,salt ,red chilli powder.

9.Mix well and let it cook till cucumber turns slightly soft.

10.Turn off and serve hot with chapati/rice.

Tuesday, March 18, 2008



Makes 12-15 dosas


Semolina/UpmaRava ------------ 1/2 cup of standard measuring cup

Rice flour --------------------------1/2 cup of standard measuring cup

Maida /All Purpose Flour-------- 1/4 cup of standard measuring cup

Coriander leaves ------------------1 tsp chopped

Curry leaves ---------------------- Few crushed

Green chillies -------------------- 2 chopped

Ginger-----------------------------1 tsp chopped

Hing, Pepper pwd----------------a dash

Cumin seeds----------------------1/2 tsp

Salt --------------------------------to taste

Water -----------------------------1-1/2 to 2 cups of standard measuring cup

Oil ------------------------------- for frying


1.Mix the rava , both flours, salt and the rest of ingredints except water and oil. Mix the dry ingredints properly in a large bowl.

2.Add water and mix to see that the batter is as thin as buttermilk and free flowing(rava soaks up lot of water while cooking. )

2.Heat pan with oil and add mustard seeds,cumin seeds,green chillies,ginger,curry leaves and onion.

3.Heat a non stick pan on a high flame for 1 minute and smear 1 teaspoon oil on the pan.

4.Either sprinkle the batter or use a laddle to pour the batter on and Pour 1/2 tsp oil on the dosa.

5.Cook for a minute or two till the dosa starts to become slight brown on the bottom.

6..Always keep the flame medium-low while pouring the batter except the first dosa.Rava dosa should be cooked on a high flame.Serve hot!!!

IMP:As you keep making dosas the batter starts becoming slightly thick as the rava keep settling at the bottom making it thick. so accordingly keep stirring before pouring in the batter on the pan or add little water in between. But still see that the consistency is maintained. After every dosa smear the pan with half-cut onion.

Friday, March 14, 2008


udipi sambar


Toor dhal -------------1/2 cup of standard measuring cup

Tamarind paste------ 3 tsp

Vegetables as required(i use carrots,brinjals,okra,drumsticks,bottle gourd)

Slit Green chillies------ 4-5

Jaggery/sugar ---------as required

Methi seeds ------------½ tsp

Urad dhal--------------- 2 tsp

Red chillies-------------- 6

Dhaniya -----------------1 tbsp

Coconut -----------------4 tsp

Curry leaves - -----------few

Oil ------------------------3tbp

Mustard seeds----------- 1tsp

Turmeric----------------- 1/2tsp


1.Soak toor dal for 30 mins before making cooked dhal .

2.Mash the cooked dhal to get a paste.

3.Heat 2 tsp of oil and add mustard seeds,split green chillies and vegetables.

4.Add turmeric and cook on low for 5 mins.

5.In 1 tsp of oil Roast coconut,dhaniya seeds,red chillies,methi seeds,urad dal and grind to a fine paste.

6.Make tamarind water and add salt,tamarind water to vegetables.

7.Boil the vegetables in tamarind water till they become tender.

8.Add the roasted paste and dal paste to cooked vegetables.

9.Now depending on the consistency u can add water.

10.Boil it for 7-8 mins.

11.Serve hot with rice/idli/dosa.

Wednesday, March 5, 2008




Cauliflower -------------------500gms
Soya Sauce-------------------- 1tsp
Tomato Sauce -----------------2tsp
Chilli Sauce -------------------1tsp
Vinegar------------------------ 1tsp
Flour (Maida/besan) ---------2 tbp
Cornflour---------------------- 2 tbp
Ginger --------------------------1"piece
Garlic cloves cut to small bits--- 2tsp
Red Chilli Powder-------------- 1tbsp
Spring onions-------------------1/4 cup
Salt as--------------------------- required
Pinch of Soda,food color
Oil ------------------------------for frying


1.Cut cauliflower into small florets and soak in ice-cold water with little salt for 1hr.

2,Take flour in a wide&deep bowl along with cornflour, soda ,chilli powder,salt and mix well with water till required consistency is obtained.

3.Place the cauliflower in this mixture and set aside for 30 mins.

4.Dipped cauliflower are now fried in oil till light brown.

5.Now in a kadai take some oil, mustard seeds.

6.when it crackles add ginger,garlic and stir for few seconds then add onions.

7.When onions become tender add both the sauces, mix well for 2-3 minutes.

8.Mix another teaspoon cornflour separately in water so that there are no lumps put it in the kadai and let it boil.

9.Lastly add the fried cauliflower and little garnish with chopped & fried spring onions and serve with any of your fav sauce.

Sending this to easycrafts Party food event.....

Sunday, March 2, 2008



                           A simple curry I make when am not in a mood craving for  a different flavor or when a last minute guest arrives or have no time to grind all the masala ingredients for a rich flavor. Less ingredients does not means less tasty but less effort you put in cooking but the love and passion is same .So thats what matter..isn't it?? 


Chicken------------------------------1-1/2 lbs
Onion---------------------------------1 finely chopped
Yogurt--------------------------------2-3 tbp
Lime Juice---------------------------2 tbsp
Chilli powder -----------------------1-1/2 to 2 tsp depends
Shahjeera-----------------------------1 tsp
Garam masala------------------------1 tsp
Ginger Garlic Paste-----------------1-1/2 tsp


1.Place the Yogurt, Chilli powder, Ginger garlic paste , 1/2 tsp garam masala, Turmeric, Lime juice and salt in a mixing bowl and blend together thoroughly.
2.Clean the chicken and place in a large mixing bowl and pour over the yogurt mixture. Set aside for minimum of 1 hr.
3.Heat up the oil in a medium wok or frying pan and add cumin seeds,cinnamon, cloves, cardommon in the Oil.

4.Fry few cashews and then add finely chopped onions and fry till onions are brown.

5.Add ginger garlic paste and green chillies and fry for a min.

6,.Then Add chopped tomatoes and fry till they become soft and then add the chicken marinade and stir-fry for about 3-5 minutes.

7.Add salt,chilli powder,garam masala and cook covered for 8-10 mins stirring in between..

8.At this stage check for the taste and you will observe water oozing out of the chicken. Add water if you want the curry to have more gravy and cook for another 5-10 mins or until chicken is done.

9.Now accordingly adjust your consistency and Garnish the chicken with the chopped coriander before Serving hot with roti/naan/rice