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Sunday, December 27, 2009

Moghul Kadaai Egg

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Moghul Kadaai Egg:

Moghul Kadaai Egg is an incredibly tasty recipe, which leaves you cleaning up the plate.
The main ingredients added in this are red chilly and pepper. If chilli content hot, if you need, you tone down. This serves as an ideal side dish for Chapatti, Roti and Naan.
Also can be taken with hot white steamed rice…

Friday, December 25, 2009

Badam Kheer

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Badam Kheer:

Badam Kheer is a tasty delicious health drink. The main ingredients added are almond nut and sugar. It has a high calorific value and its one of the kids favorite recipe. Preparation is very simple and can be done within ½ an hour. Check it out…

Wednesday, December 23, 2009

Onion Pakoda

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 Onion Pakoda:

Onion Pakoda is one of the favorite food of Indian Cuisine and has a authentic taste of crispy, crunchy Recipes. This menu has a great addictive taste and delights one n all, irrespective of their age. Hot Coffe with crispy onion Pakoda on a wintery evening is awesome. You can try it too…



Tuesday, December 22, 2009

Dahi Vada: ( North Indian Chat)

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Dahi Vada: ( North Indian Chat)

Dahi Vada is one of the popular Indian chat menu. The main ingredients to prepare this tasty recipe are urad dal for preparing vada and the hot vada is soaked in Dahi ( also called as Curd or Yoghurd) tempered with mustard, cumin and asafoetida. This tastes great and has a high calorific value.  Check out the recipe here..!

Preparation of Vada:
Ingredients needed:

·         Urad dal                                  - 2 cup
·         Oil                                            - 200 ml
·         Green chilly                             - 2
·         Onion sliced                            - 2
·         Asafoetida pwd                       - ¼ tsp
·         Salt to taste
·         Curry and coriander leaves

How to prepare:

  1. Wash and soak urad dal with 1 tbsp raw rice in water for 20 mins.
  2. Stain it to drain water and grind in mixer by adding green chilly, salt.
  3. Sprinkle water to it and grind to thick batter.
  4. The secret of crispy vada lies in the texture of batter only, the batter shouldn’t be very tight or watery.
  5. Transfer this batter in a bowl,  add asafoetida pwd, chopped onion, curry and coriander leaves.
  6. Combine them well.
  7. Heat oil in a fry pan, take a small amount of batter, make it ball, flatten it.
  8. Deep fry this in hot oil.


  1. Roll it to the other side and simmer the flame, fry vada to golden brown.

Preparation of Dahi Vada:
Ingredients needed:

·         Dahi (Curd or Yoghurd)          -  1 cup           
·         Cashew                                   - 4 to 5
·         Green chilly                             - 2
·         Oil                                            - 1 tbsp
·         Grated coconut pieces           - 1 small cup
·         Kasakasa                                - 1 tbsp
·         Mustard                                   - ¼ tsp
·         Cumin                                     - ½ tsp
·         Asafoetida                               - ¼ tsp
·         Curry leaves                           - 4 to 5
·         Coriander leaves                     - handful
·         Grated carrot                          - 2 tbsp
·         Salt to taste

How to Prepare:

  1. Take the deep fried Vada in a bowl and add little hot water, so that it soften.
  2. In a small bowl, add 1 cup of curd, add salt and mix well.
  3. Take cashew, green chilli, grated coconut pieces, kasakasa and grind in mixer to fine paste by drizzling water to it.
  4. Now add this paste to curd.
  5. Heat 1 tbsp oil, temper with mustard, cumin, asafoetida, curry leaves.
  6. Transfer this to curd and combine.
  7. Drop the vada (softened) in the curd and soak for 10 to 15 mins.
  8. Garnish with grated carrot, chopped coriander sprinklings.

  1. Delicious mouth watery Dahi Vada ready to delight your taste buds.

Monday, December 21, 2009

Vegetable Sambar

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Vegetable Sambar:
For this dish, vegetables like carrot, ladies finger, drumstick, brinjal  and radish are suitable and tastes awesome. It’s a common menu for lunch in South India and its very healthy recipe. Let’s try it …

Crispy Thattai

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Crispy Thattai:

Thattai is a traditional South Indian snack, great to nibble with piping hot tea on a cold wintery day. I learnt this favorite recipe from my mother, who is an excellent cook. Check out this recipe here…

Sunday, December 20, 2009

Vathal Kuzhambu

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Vathal Kuzhambu:

Vathal Kuzhambu is a traditional South Indian food. This ia an appetizing way to start a meal. The real taste of this recipe lies in the right mix of the ingredients added to this. This tastes awesome and creates watery mouth. Just check out here…

Corn Salad

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Corn Salad:

Corn Salad is an ideal and healthy recipe for evening chat. This is rich in protein, vitamins and fibre content. It tastes awesome and takes just minutes to prepare…

Thursday, December 10, 2009

Mixed Veg Poriyal

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Mixed Veg Poriyal:
 This dish is a nutritious, fibre, iron, and protein rich recipe and has  wonderful taste. This is appealing to anybody irrespective of their ages.

Monday, December 07, 2009

Crispy Onion Vada

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Crispy Onion Vada:

Mmmm…hot crispy vada…creates watery mouth to one n all  irrespective of their age.
It tastes wonderful as kids empty their plates in minutes and ask for more.  It is a healthy and nutritious diet too as urad dal is rich in protein and minerals. Preparation method is very simple …

Wednesday, November 25, 2009

Rawa Kesari Sweet

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Rawa Kesari Sweet:

This sweet is one of my favourite , coz of the reason,  this can be prepared within minutes and easy too. It tastes delicious with rich cardamom aroma and colorful appearance. You can check it out here…

Wednesday, November 11, 2009

Drumstick Brinjal Curry Masala

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Drumstick Brinjal Curry Masala:

This curry masala  is my favorite menu during my school and college days. My mom used to pack this for lunch along with lemon rice, puliyodarai rice and with coconut rice. That’s a great combination and I love to prepare it for my kid too..preparation is simple and takes less time.

Ingredients:
    • Drumstick                   - 2
    • Brinjal                          - 250 gm
    • Onion                          - 2
    • Tomato                        - 2
    • Garlic                          - 5
    • Turmeric pwd              - ¼ tsp
    • Red chilly pwd                        - 1 tbsp
    • Coriander pwd                        - ½ tbsp
    • Pepper pwd                 - 1 tbsp
    • Salt to taste
    • Lemon drops
    • Coriander leaves

To temper:
  • Mustard seeds                        - ¼ tsp
  • Cumin seeds                           - ¼ tsp
  • Split urad dal                           - ¼ tsp
  • Asafoetida                               - ¼ tsp
  • Curry leaves


Method:

  1. Wash the drumstick, brinjal and cut it into pieces.
  2. Temper oil, add onion pieces, sauté it to transculent, followed by garlic and tomato pieces.
  3. Cook it well by stirring.
  4. Add turmeric pwd, red chilly pwd, coriander pwd, pepper pwd and salt and mix them all.
  5. And cut vegetables, fry them in low heat to absorb masala to it.
  6. Cook it covered by adding ¾ tb water to it.
  7. Drop oil to the sides, and fry it in low heat for another 5 mins.
  8. Turn off the heat, add 2 drops of lemon and combine.


  1. Serve hot with fresh coriander garnishings.



Plantain Curry Masala

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Plantain Curry Masala:

Plantain curry has a great taste in its roasted form. This dish has a rich garlic aroma blended with spicy taste. It’s a good combination for variety rice and with hot white steamed rice. Preparation is very simple too.

Ingredients:

·         Plantain                             - 1
·         Onion                                - 1 ½
·         Tomato                              - 1
·         Garlic                                - 4 to 5
·         Turmeric pwd                    - ¼ tsp
·         Red chilly pwd                  - 1 tbsp
·         Pepper pwd                       - 1 tbsp
·         Coriander pwd                  - ½ tbsp
·         Oil                                      - 3 tbsp
·         Salt to taste
·         Coriander leaves

To temper:
  • Mustard seeds                        - ¼ tsp
  • Cumin seeds                           - ¼ tsp
  • Split urad dal                           - ¼ tsp
  • Asafoetida                               - ¼ tsp
  • Curry leaves

Method:

  1. Peel off the skin, slice it into fine round pieces.
  2. Heat oil, temper it, sauté onion to pink followed by garlic and tomato pieces.
  3. Allow to cook for few mins, add turmeric pwd, red chilly pwd, coriander pwd and pepper pwd.
  4. Combine well and add plantain slices and sauté , till it absorbs the ingredients to it.
  5. Add salt to it and allow to cook covered by adding water for 3 mins in high heat.
  6. Then cook it in low heat for about 10 mins by adding oil drops and roast it till you get the desired crispy curry.

  1. Serve hot with coriander garnishing.


Wednesday, November 04, 2009

Semiya Payasam

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Semiya Payasam:

 Its an excellent South Indian recipe. It has a perfect blend of cardamom aroma and sweet taste.  Its very easy to prepare and sure it delights your taste buds.  Here we go…

Monday, October 26, 2009

Saembu Roast / Seppankizhangu Fry

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Saembu roast is an excellent side dish combination for sambar rice, lemon rice, puliyodarai rice,  bisibelabath, curd rice and rasam rice. Its preparation method is very simple as u see…

Ingredients:

  • Saembu                      - ¼ kg
  • Oil                                - 4 tbsp
  • Fenugreek seeds        - 1 tsp
  • Onion                          - 2
  • Tomato                        - 2
  • Turmeric powder        - ¼ tsp
  • Red chilly powder       - 2 tbsp
  • Salt to taste
  • Few drops of lemon
  • Curry and coriander leaves

Method:

  1. Pressure cook saembu and keep it.
  2. Heat oil, add fenugreek seeds, add onion, fry it  and then add tomato pieces.
  3. Fry in low flame for 3 - 4 mins.
  4. Now add salt, turmeric powder, red chilly powder and allow to boil with ½ tb water.
  5. As this contents thicken to gravy, add boiled saembu and mix well.
  6. Roast saembu in low flame for 8 – 10 mins by adding drops of oil to the sides.
  7. Add lemon drops, mix well and garnish with curry and coriander leaves.

Saturday, October 24, 2009

Sambar

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Sambar:  (vegetable Sambar)







For this dish, vegetables like carrot, ladies finger, drumstick, brinjal  and radish are suitable and tastes awesome. It’s a common menu for lunch in South India and its very healthy recipe. Let’s try it …

Ingredients:

  • Toor dhal                                 - 1 cup
  • Onion                                      - 1
  • Tomato                                    - 2
  • Red chilly                                - 1
  • Vegetables                              - 1 cup
  • Turmeric powder                    - ¼ tsp
  • Vendaiyam                              - ½ tsp
  • Sambar powder                      - ½ tbsp
  • Red chilly powder                   - 1 tbsp
  • Mustard seeds                        - ¼ tsp
  • Cumin seeds                           - ½  tsp
  • Split orid dhal                          - ½ tsp
  • Tamarind paste                       - ¼ tbsp
  • Curry and coriander leaves
  • Asafoetida powder
  • Salt to taste


Method:

  1. Boil toor dhal in cooked with turmeric powder, vendaiyam and asafoetida powder.
  2. Heat oil in pan, temper mustard seeds, cumin seeds, split orid dhal.
  3. Add onion pieces, fry well and add tomato pieces followed by vegetables.
  4. Add red chilly powder, sambar powder, salt and allow to boil by adding water.
  5. Now add boiled toor dhal, mix well.
  6. Add tamarind paste and allow to boil for just 2 mins ( also few drops of lemon juice can be added instead of tamarind)
  7. Garnish with coriander leaves and tasty veg sambar, ready to serve.