Sunday, August 31, 2008




Kelloggs Rice Crispy Cereal-----------1/2 pack

Red Chillies---------------------------4

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

Curry leaves--------------------------10-12

Salt-----------------------------------as required.

Garlic pods---------------------------7-8



1.Heat oil in a wide deep vessel.The vessel should be big enough so that you could mix it well.I used idli cooker.

2.After the oil gets heated add redchillies,curry leaves and crushed garlic pods.

3.Turn the heat to medium low and keep stirring so that they dont get burned.

4.After the garlic pods are well fried all half packet of rice crispy to it.

5.Add salt,red chilli powder and mix well.

6.Its better to use less salt and redchilli powder.Use some ,taste it then add if required.

7.Place it on the same heat for 4-6 mins mixing well in between.

8.Turn off and enjoy with chopped onions.

9.Store it in an air tight container and have it as it is.

10.I bet it wont last longer in ur kitchen.........

Friday, August 29, 2008




Radish-------------------2 cups chopped

Onions-------------------1 cup chopped

Red chillies---------------5

Coriander powder--------1 2tbp

Sesame seeds------------3 tbp


Cinnamon----------------few brokensticks

Tomato------------------1 big one

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

Oil,Salt-------------------as required


1. Dry Roast Cinnamon,Cloves,Red chillies and sesame seeds on medium-low heat one by one.

2.After cooling grind it a smooth fine powder and keep aside.

3.Next microwave or pressure cook the whole tomato for 8-10 mins.

4.Seperately make a puree of the tomato and se aside.

5.Meanwhile wash the radish thoroughly and chop them into medium size pieces.

6.Heat oil and fry cumin,mustard seeds.When the seeds start sputtering add chopped onions and fry till light brown.

7.Now add the chopped radish pieces and fry till 3/4 cooked.

8.Add in tomato puree ,ground powder ,salt,Coriander powder and some water as per ur required consistency and let it cook for 5-8 mins.

9.See that they are completely done before turning it off.

10.Adjust the spices according to ur taste.

11.Garnish with coriander leaves and serve hot with rice.

Wednesday, August 27, 2008



I borrowed this recipe from one of my friend Krishnaveni,who happens to be from

Tamilnadu. Thats why the name 'Tamilnadu Idly'.Its been like 6-7 months that i

havn't prepared idly's at home ,as i have the habit of making idly's with idli rava only.

As i do most of my shopping in the nearby stores ,i've become so lazy to go to an

Indian store just for that .So me and my husband ate Dosas/others only on the

weekend. So one fine day ,when i happened to tell all this to her she revealed the

secret of making this idly.


Urad Dal------------ 3/4 cup of standard US measuring cup

Raw Rice------------2 cups of standard US mesuring cup

Cooked rice---------1/2 cup (left over rice would be good)

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


1.Wash and soak Rice,Dal seperately for 6-8 hrs a day before u plan to make idlies.

2.Just an hour before grinding the dal place it in the refrigerator along with water or either grind with cold water. Its just a tip she gave me and i followed...

3.Grind dal and raw rice+leftover rice seperately with less water to get a thick consistency and check it .You shouldnt feel any grainy particles if touched.

4.Transfer both of them into a deep vessel and and mix well with hand. The batter should be placed in a warm place like oven rack overnite to be able to ferment nicely.

5.In the morning the batter rises nicely.Just add salt and mix well. Fill enough water in the idly container and let it come to boil.

6..Smear the idly plates with oil and place required quantity of batter into the moulds one after another.

7.After filling all the plates place the stacked plate arrangement in the idly cooker with boiling water.

8.Cook for 10-15 mins covered or till the whistle comes to play. Turn off and let idlies tray stand aside for 5 mins before taking them out.

9. Scoop out the idlies one by one using a spatula and serve with any chutney of your choice.

Monday, August 25, 2008


First of all its like a big surprise to me

come we are celebrating our First Anniverasary so

soon.I feel as if we have been married like a couple

of months ago, but when we look around all the

memories of our togetherness make us feel its an

ancient relationship.

First of all let me tell you all something.................Am

giving a big surprise to my hubby.Guess what???????

Am going to show all my 6 months long work

of blogging .Yaaa....U are right........

He doesn't know anything about my blog.

Its not just him ,even my family have no clue of all this.

When they see this am sure they will be

surprised seeing my cooking talent and

atlast happy for all my work.Actually i was

just curious at the beginning ,if i too can do

something like the fellow bloggers.

Thats how its all started.Just started it off to

pass some of my time.But didnt exepct it

would be embraced.This makes me really happy.

Thank You All for your Support and Love-----Raaji

Saturday, August 23, 2008




Cabbage--------------1/2 of medium sized one

Channa dal------------1/4 cup

Onion-----------------1 cup finely chopped

Green chillies----------5

Garlic pods-------------4-5

Cumin seeds-----------1/4 tsp

Coriander pwd---------1 tsp

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

Salt--------------------as required

Mustard seeds---------1/4 tsp


Turmeric--------------1/8 tsp

Oil---------------------5 tbp


1.Cut the cabbage into small pieces, and then grate those small pieces to fine or to size of ur choice in a food processor or with a mandolin
2.Keep it in water and wash thoroughly.Later place in a colander to drain out the water completely.
3.Wash and soak the dal in water for 40-50 minutes or microwave for 15 mins to make it quick.Can substitue with other dals like moong dal.
4. Take a wide pan, heat oil and add mustard and cumin seeds. Once they start spluttering, add green chillies, crushed garlic and hing. And fry for few seconds.
5.Now add onions and fry till light brown and soft.
6.Now add grated cabbage , mix and cover and allow it to settle down and half cooked.
7.Now add turmeric and let it cook till all the water gets evaporated.
8/After it is cooked add dal , salt ,coriander pwd,masala pwd and mix well.
9.Cover and cook for another 5 to 8 minutes, so that cabbage is cooked competely.
10.Serve with white rice/roti

Friday, August 22, 2008




Mustard green---------------2 bunches

Moong Dal--------------------1/2 cup

Green chillies-----------------5

Onions------------------------1/2 cup chopped

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

Coriander pwd----------------1 tsp

Salt,oil------------------------as required


1.Seperate the leaves from the bunch and discard any not-so-fresh leaves from them.

2.Wash and chop the leaves part to medium size and the stem part to small size bits.Dont use the bottom 1/2 part of the stem.Just discard it for this recipe as its chewy.

3. Now again place the chopped leaves in a colander and place under running water.Wash repeatedly for 2 times and drain out the water.

4.Soak moong dal in water for 40-50 mins.

5.Fry the cumin seeds,onions,green chillies in oil till the onions are done.Now add the chopped mustards to oil and keep stirring to let the leaves cook equally.

6.After sometime the mustard start leaving water.Let it cook till almost all the water is evaporated.

7. Now add soaked moong dal,salt,garam masala,coriander powder to it and stir well.

8.Cook covered for 5-6 mins till the leaves and dal comes to cook.

9.Serve with rice.

Wednesday, August 20, 2008




Tomatoes-----------------4 big & ripe

Tamarind------------------small size

Ground nuts---------------2 tsp

Green chillies--------------4

Urad dal-------------------1/2 tsp

Red chillies-----------------2

Garlic pods-----------------4-5

Coriander seeds------------2 tsp

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

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

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

Coriander leaves-----------few

Oil-------------------------5 tsp

Salt------------------------as required


1.Dry roast coriander seeds ,groundnuts ,green chillies,some garlic pods in few drops of oil and keep them aside.

2.Chop the tomates into medium size cubes and cook in a medium heated pan.

3.Cover the pan and cook till the tomatoes are cooked ,it gets thick and is'nt raw .

4.Initially grind roasted peanuts,green chillies ,garlic and coriander seeds into fine paste .

5.Then add the cooked tomatoes to the mixer along with some salt,tamarind.

6.Grind to a very smooth paste without adding water to it.

7.Heat oil and fry cumin seeds,mustard seeds,red chillies,urad dal,curry leaves for few mins and transfer to tomato paste and mix well.

8.Serve with idli/dosa/roti.

Monday, August 18, 2008



SERVES:3-4 people


Potatoes-----------------4 medium ones

Urad dal-----------------1/4 tsp

Green chillies-------------4-5
Curry leaves--------------few

Oil-----------------------4 tbp

Cumin seeds-------------1/4 tsp

Mustard seeds-----------1/4 tsp

Salt----------------------as required

Coriander powder--------1 tsp
Gram Masala-------------1/4 tsp

Coriander leaves---------to garnish


1.Peel,Wash,cube the potatoes into medium-smaller sized pieces.

2.If you like the cubes to be litter bigger then just microwave them in some water for 4 mins inorder to reduce the cook time.

3.Heat oil and add cumin,mustrd,urad dal,curry leaves,green chillies and fry till leaves are done.

4.Now add the drained out cubes to the oil and cook for 7-8 mins on medium heat.

5.When the pieces turn out a bit soft add coriander powder,garam masala,salt.

6.Mix,Cover and cook for another 5 mins till done.

7.Serve garnished with coriander leaves.

Thursday, August 14, 2008




Plums---------------------------3 or more

All purpose flour----------------2-1/2 cups

Orange zest---------------------1 tsp

Sugar---------------------------1 cup

Olive oil-------------------------1/4 cup

Baking powder-------------------1 tsp

Vanila essence--------------------2 tsp

Baking soda----------------------3/4 tsp

Milk------------------------------1 cup


Water----------------------------1 cup


1.Cut the plums vertically into a thick long slices and set aside.

2.Now take 1 cup sugar in mixing bowl.Add oil and whisk properly.

3.Now add milk and whisk in one direction only.

4.Add vanila essence too and whisk till its frothy.

5.In a seperate bowl mix all the remaining dry ingredients.

6.Slowly whisking the milk add the flour to it.

7.Use water to make it a flowy mixture.Dont make it too light.

8.Now grease the baking pan and pour the batter into it and top with the plums.

9.If the batter is thin enough the plums just go to the bttom of the pan.So accordingly add water to get that kind of consistency.

10. Preheat oven for 5 mins at 375F.

11.Place the pan and bake for 45-50 mins and check with fork to see if its done.

12.You can bake for few more minutes if you like the outer skin to be crunchy/hard rather thn soft.

13.Wait till it gets cold and transfer to a plate by placing the pan reverse over the plate.

Wednesday, August 13, 2008





Rotini pasta----------------1 packet

Vegetables----------------- 2 cups (of ur choice)I used carrots,cabbage&cauliflower.

Olive oil--------------------6tbp

Salt-------------------------as required

Pepper---------------------1 tsp

Balsamic vinegar-----------3 tbp

Garlic pods-----------------7-8


1.Boil pasta in hot water as per the directions on the packet.

2.After the pasta is cooked drain out the water.

3.Heat oil in deep frying pan and add the ,garlic,vegtables one by one depending on the their cook time.

4.I prefer putting cabbage first bcoz it takes more time to cook than the other veggies.

5.Once all the veggies comes to cook add pepper,salt,vinegar and mix well for few minutes.

6.Now add the drained out pasta to the veggies and stir well.

7.Let it cook for 5 mins and then adjust the ingredients according to taste.

8.Turn off and transfer to a serving bowl.

9.Serve with pasta sauce.

Tuesday, August 12, 2008


  • I thought it would be of some help to atleast a few people along with me who had the same problem with removing the coconut out of its shell....

  • I usually bring 2 coconuts once a month and use them throughout, storing in the freezer. I start by breaking it open and then start trying to peel them off with a knife.Sometimes i would be hurting myself in the process but what to do????Cant leave it right away......

  • This was the first time i ever tried out something like this......this made my job lot easier.I just placed each-half of the coconut in the oven at 350F for 10 mins. Waited for 5 mins and started peeling it off.I was feeling happy that i could atleast find a way of making it happen.

  • You can also place the small broken shells with coconut meat attached to it.This would be a lot easier.

Saturday, August 9, 2008




Mirchi bajjis/serrano chile----------------10

Peanuts----------------------------------4 tbp

Tamarind Extract------------------------3tbp (has to be thick)

Coriander seeds--------------------------1 tbp

Sesame seeds----------------------------5 tbp

Gram flour/Besan------------------------1-1/2 cups

Redchilli powder-------------------------1/4 tsp

Baking soda------------------------------1/4 tsp

Cumin powder----------------------------1/2 tsp

Vamu/Ajwain----------------------------1/2 tsp

Salt---------------------------------------as required

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


1.Wash and make a vertical slit in the middle from the top to bottom on one side keeping the ends intact.

2.Pluck off the white vein in the middle along with the seeds and place them in water to make sure that all seeds are out.

3.Prepare the rest of chillies this way to be ready for stuffing.

4.Dry roast peanuts,sesame seeds,coriander seeds and grind to a fine powder.

5.Add a little salt,tamarind extract to the powder and make a stiff paste.

6.Fill each chilli slit with some of the above paste and place them aside.

7. Take a medium sized round mixing bowl with salt , rest of ingredients except oil and add water.

8.See that the batter is thick enough to hold it around the chillies.

9.Heat oil in a pan and drop the chillies dipped in batter .

10.Fry till they turn light golden brown ,remove and place on paper towel to absorb oil.

11.Serve with spring onions and chutney on the side.

Friday, August 8, 2008




Channa dal------------------1/2 cup+1 tsp

Urad Dal---------------------2 tbp+1/2 tsp

Groundnuts-----------------1/2 cup

Tamarind--------------------1 tsp

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

Cumin,mustard seeds--------1/4 tsp each + 1/2 tsp cumin

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

Dry coconut------------------7-8



1.Roast 1/2 tsp of cumin seeds,2 tbp urad dal,channa dal,peanuts,green chillies in 2 tp of oil.

2.Cool them and transfer to mixer.

3.Pour cup of water,some salt,tamarind,dry coconut into the mixer.

4.Make a smooth paste.See that the dal and peanut are ground finely.

5.transfer to a serving bowl.

6.Roast cumin seeds,mustard seeds,1 tsp channa dal,1/2 tsp urad dal,red chillies,curry leaves in 3 tsp of oil.

7.Transfer the tadka to chutney.Mix well.

8.Tastes good with idli/dosa.

Thursday, August 7, 2008



SERVES:5-6 people


Toor dal--------------------1/2 Cup

Tomates--------------------2 large ones

Onion-----------------------1 medium one


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

Crushed garlic------------ 3 cloves


Red chillies----------------4

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

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

Coriander leaves---------to garnish


1.Wash and soak toor dal for 30 mins.

2.Take chopped onions,Jalapenos,tomato chunks,crushed garlic in a pressure cooker.

3.Add the soaked dal(dont add water) to pressure cooker.

4.Add 1-1/2 cups of water,tamarind balls and pressure cook for 2-3 whistles or till the dal is completely done.

5.Can mash the dal to fine consistency or leave it as it is.

6..Heat oil and add cumin,mustard seeds,red chillies,curry leaves and fry for a min and turn off.

7..Add salt,turmeric,pinch of methi powder,above tadka/popu mixture to the cooked dal.

8.Mix well and transfer to a serving bowl.

9.Goes well with rice/roti.

Wednesday, August 6, 2008



Semolina/sooji/ rava-----------------1 cup of Standard US measuring cup

Thick Yogurt--------------------------1 cup of Standard US mesuring cup

Water----------------------------------1/2 cup of standard mesuring cup (depends)

For Tempering:


Ginger----------------------------------1/2" piece crushed

mustard seeds-------------------------1/2 tsp

Channa dal-----------------------------1 tbp


Butter-----------------------------------4 tbp(can use oil)

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

Coriander leaves-----------------------few


1.Heat butter/oil in a pan and add all the ingredients listed in tempering section and Saute for 2 mins then add sooji/rava to it.

2.Roast for few mins then turn off and transfer them to a mixing bowl and let them cool down.

3.Now add cup of thick yogurt,enough salt,1/8 tsp soda to the roasted rava. Mix well and see if water is required.keep aside for 30 mins covered.

4.Since the sooji absorbs liquids ,the mixture gets thicker after 30 mins.Accordingly add water to make it come to idly batter consistency.

5..Pour required water in idli container and let it come to boil. Meanwhile graese the idli pans with butter and pour the batter into molds.

6.Fill it to a level and Now place the idli plates section in the boiling idli container and cover.

7.Cook for 10 mins then see if cooked. Turn off and let it rest aside for 2-3 mins and then remove them from the plates with a spoon and transfer to hotpack container.

8.Serve immediately with ur own chutney..To get soft idlis add less soda no more than 1/2 tsp.Use more butter for greasing the plates.

Tuesday, August 5, 2008




All purpose flour-------------------2-1/2 cups

Nuts---------------------------------1/2 cup chopped(of your choice)

Baking powder---------------------1 tsp

Baking soda------------------------3/4 tsp

Salt--------------------------------1/8 tsp

Oil---------------------------------1/4 cup(i used olive oil)

Sugar------------------------------1-1/2 cups (i used 1 cup to make it less sweeter)

Vanila essence---------------------2 tsp

Milk-------------------------------1 cup

Water-----------------------------1 cup


1.Seive flour,baking powder,baking soda,salt,chopped nuts into a mixing bowl.

2.In another bowl take 1-1/2 cups sugar,vanila essence,oil,milk and mix well.

3.Pour the wet ingredients onto dry ingredients and pour 1 cup cold water.

4.Mix thoroughly witha spoon in one direction till its free of lump and looks like a smooth paste.

5.Grease the bottom and sides of baking pan with 2 tsp of oil and pour the batter into the pan.

6.Preheat oven to 350F for 3 mins then place the pan on bttom rack in the center of oven.

7.Bake f0r 35-45 mins appx looking in between to avoid burns.See that the top should not be lighter color or too dark color.

8.Place a fork and remove to see if it comes out smooth.Then its done else bake for few more mins till done.

9.Remove from oven and wait till its cold.Then transfer to a serving plate by placing the reverse pan over the plate and knocking it down.

10.Decorate with your own icing or have it as it is..........

Monday, August 4, 2008




Garbanzo beans/Chole ----------1-1/2 cups unsoaked
Tomatoes------------------------2 big ones
Onions---------------------------1 big one
Cumin,mustard seeds------------1/4 tsp each
Chole masala(Badshah)----------1 tsp

Oil-------------------------------6 tbp
Corinader powder----------------1 tsp
Green chillies---------------------5
Red chilli powder-----------------depending on hotness
Curry leaves,Cilantro-------------few

1.Soak the beans overnite in water for minimum of 12-15 hrs.
2.In the morning see if they are soaked enough else microwave for 4-5 mins. They should be like soft so that it doent take much time (more than 10mins) t0 become soft while making curry.Else make curry in a pressure cooker to avoid all this.
3.Heat oil and add cumin,mustard,cloves,cinnamon,curry leaves,chopped onions and fry till brown.
4.Add green chillies,chopped tomatoes and cook till they are done.
5.Add soked beans to i and add 2-3 cups of water for gravy.
6.Cook for 4-5 mins on med-high heat then add masala,salt,coriander powder,turmeric,red chilli power(optional depending on spiciness) and let it come to boil.
7.Boil till the beans are thoroughly done and soft enough.
8.Garnish with cilantro and serve hot with puri/roti.

Saturday, August 2, 2008





Broccoli----------------------------1 big floret(appx 4 cups)
Onions---------------------------- -1 medium one
Cumin seeds-----------------------1/4 tsp each
Coriander powder-----------------1 tsp
Cumin Powder---------------------1/4 tsp
Green chillies----------------------3
Garlic pods-------------------------2 chopped finely
Red chillies-------------------------2
Dry Mango powder/Amchur------1/2 tsp
Olive Oil----------------------------5 tsp

1.Cut the florets into your desired size and place in hot water for about 10 mins.

2.Dont throw away the stem or the bottom part.Just scale out the green outer covering until u get a white part.Use it.Its quite crunchy and tasty.

3.Heat oil,add cumin seeds,chopped onion,chopped green chillies,red chillies.

4.When onions are done add chopped garlic and stir for a min.

5.Now add the florets and mix well,Cook for 6-7 mins on medium heat.

7. Now add coriander powder,Amchur powder,cumin powder,enough salt and cook covered for another 5 mins or less.

8.Check once to be sure if its cooked or not.

9.Goes well with roti/chapati /as side dish.

Friday, August 1, 2008


How to avoid:

Check on the bottom of the bottle if there's triangle sign and there will be a number on it. If the number is higher than or equal to 5 --> then this bottle is safe to use. Whatever number under 5, will release the chemical. For most bottle water, the number is 1.

(It is not the water that affecting you but the chemical releasing from the bottle)