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Sunday, May 30, 2010

Stuffed Rolling Dosa

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Stuffed Rolling Dosa:        
 ( High Protein Food )

Dosa in any form are my family favorite…Especially, this stuffed rolling dosa is very delicious, healthy and easy to make breakfast recipe. My Hubby experimented this on his own and wow we enjoyed this yummy breakfast yesterday.It’s the plain dosa but has a stuffing of red chutney and chopped vegetables. Just cut it into half, and enjoy the tasty twist of plain dosa with all the veggie color u stuffed inside. 
Here is the interesting recipe for you…                                                              

Friday, May 28, 2010

Banana Blossom Kuttu: ( Vazhai Poo Kuttu )

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Banana Blossom Kuttu:  
 ( Vazhai Poo Kuttu )

Banana flower ( Vazhai Poo in Tamil ) is used as a nutritious food item in South India. It has a lot of medicinal values, like blood purification,  curing menstrual disorders, constipation, stomach ulcers. Also as it is rich in fibre content, it  increases the hemoglobin cell levels in our blood.
I make this Kuttu atleast once in two weeks, and is an excellent side dish for spicy kuzhambu dishes , tiffin menus or simply with white steamed hot rice…Most of us think, the toughest job is to clean this flower…Absolutely not…Just pull out a strong string like structure from each bud of the flower and then chop it across into small pieces…That’s it…Your nutritious , fibre rich , healthy dish ready for you…!
Enjoy the tasty recipe…                                                                                 

Tuesday, May 25, 2010

Sura Meen Kuzhambu: (Shark Curry )

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Sura Meen Kuzhambu: (Shark Curry )
Shark Curry in South India is called Sura Kuzhambu…( Shark – Sura, Curry – Kuzhambu ) This Kuzhambu is a seafood delicacy and a very popular dish in Tamil Nadu. Also, this is a diet food for young and lactating morhers, as Shark fish increases lactation amazingly. The addition of crushed garlic pods adds to its medicinal value as well as for its taste. My mom prepared this yesterday and it was simply delicious with white steamed hot rice and roasted pappads…
And now comes the recipe…:))                                                                      

·         Sura Meen Pieces                                             - 6
·         Gingely oil                                                        - 4 tbsp
·         Tamarind                                                           -  a lemon size
·         Red chilly pwd                                                  - 1 ½ tbsp
·         Turmeric pwd                                                    - 1 tsp
·         Coriander pwd                                                   - 1 tbsp
·         Pepper                                                             - 1 tsp
·         Cumin                                                               - 1 tsp
·         Fenugreek seeds                                               - ½ tsp
·         Vadagam                                                          - 1 tsp
·         Onion                                                               - 1
·         Garlic pods                                                       - 7 to 8
·         Tomatoes chopped                                           - 1 cup
·         Salt to taste
·         Chopped coriander leaves
1.     Wash the Sura fish pieces, and boil it in a skillet by adding water and ½ tsp turmeric pwd.
2.     Boil it  for 5 mins. Allow to cool, peel off the outer skin, reserve it.
3.     Soak tamarind  in water,  add little salt to it.
4.     Take thick tamarind water from it.
5.     To this add red chilly pwd, turmeric pwd and coriander pwd.
6.     Roast the pepper and cumin seeds, till you get aroma.
7.     Cool and grind in blender to coarse pwd.
8.     Heat gingely oil in a thick bottomed pan, season with curry leaves, fenugreek seeds, vadagam ( or with mustard,  curry leaves, cumin seeds and split urad dal)
9.     Allow to crackle, add chopped onion pieces, fry to light pink.
10.  Crush the garlic pods, add to pan, fry till raw smell disappears.
11.  Add pepper cumin coarse pwd, fry well.
12.  Add chopped tomato pieces, cook until it is done and oil separates out.
13.  Now add the tamarind water mixture, allow to boil covered for 5 mins.
14.  Check for salt and adjust salt & seasonings.
15.  Add sura fish pieces, allow to boil for 3 to 4 mins.
16.  Remove from flame. Garnish with freshly chopped coriander leaves.
17.  Serve piping hot with steamed white rice.

Medicinal Kashayam 

Keep Smiling & Have fun...:)

Saturday, May 22, 2010

Tomato Kurma

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My Mom makes this delicious Tomato Kurma ( Thakkali Kurma ) for breakfast. This tastes wonderful and we used to empty the plate, within minutes. It is very simple and tasty dish. It combines excellent with Hot Idli’s, Crisp Dosa’s & Spongy Idiappams. This is a tangy kurma with Tomatoes and spices  and it’s sure favorite among tomato lovers. Here is the quite interesting  recipe of spicy Tomato Kurma for you…:)                                                                                                           
·         Tomato                         - 6
·         Onion                           - 2
·         Oil                                - 3 tbsp
·         Cinnamon                     - 1
·         Cloves                          - 2
·         Saunf                           - 1 tsp
·         Cardamom                    - 1
·         Ginger garlic paste        - 1 tbsp
·         Red chilly pwd              - 1tbsp
·         Green chilly                   - 3
·         Turmeric pwd                - a pinch
·         Coriander pwd               - ½ tbsp
·         Garam masala pwd        - ½ tbsp
·         Grated coconut             - 1 small cup
·         Cashew                        - 4 to 5
·         Fried gram                    - 1 tbsp
·         Salt to taste
·         Chopped coriander leaves
1.     Heat oil in thick bottomed pan, season with cinnamon, cloves, saunf and cardamom.
2.     Sauté the chopped onion till it turns pink.
3.     Add ginger garlic paste and sauté until the raw smell disappears.
4.     Add chopped tomatoes, cook until it turns soft.
5.     Add red chilly pwd, green chilly, turmeric pwd, coriander pwd, salt and garam masala pwd.
6.     Stir and cook well, until oil separates out.
7.     Add ½ cup water and allow to cook the masala, covered for 5 mins.
8.     Grind grated coconut pieces, cashew and 1 tbsp fried gram to paste in a blender by adding little water.
9.     Add this paste to the tomato masala and allow to boil for few more mins.
10.  Remove from heat. Garnish with chopped coriander leaves.
11.  Serve hot with parathas, roti or chapatti.
I am sending this Multi Veg Jeera Rice to to CWS-Cumin Seeds event hosted by Sara and Priya
 Multi Veg Jeera Rice                  
I am sending this Medicinal Kashayam to  FF7SL:Food for Ailments and old age event hosted by RV
-->I am sending this Badam Payasam for Thanda Mela event of Srivalli
I am sending this Carrot Kheer
--> for Show me Your Smoothies event of Divya  Carrot Kheer
 Have a great weekend Friends...Take care n Enjoy...;)

Wednesday, May 19, 2010

Simple Spinach Mash: (Keerai Masiyal)

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Simple Spinach Mash:   (Keerai Masiyal)

I am sharing today is Keerai Masiyal or very simple mashed spinach is easy to prepare & healthy to eat recipe. This version makes perfect for  Mulai Keerai (Amaranth Leaves), which is rich in nutritional values, twenty times more than in other vegetables. It is a valuable source of nutrients, rich in iron, calcium, vit A, anti oxidants and veg proteins. Also this leaves are believed to keep blood sugar levels low.
If we make a habit of eating Keerai, atleast twice a week, it keeps us fit n healthy.
Keerai Masiyal makes an excellent combination with white steamed hot rice and a tsp of ghee. The taste is just out of the world…Here is my recipe for healthy n tasty dish…:)                                              

Tuesday, May 18, 2010

Ven Pongal / Healthy Breakfast Recipes

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Ven Pongal is a very popular dish from South Indian cuisine. It is a definite item in the menu for Pongal Celebration in India. It serves as an ideal breakfast with an excellent combination of coconut chutney, Vada & hot sambar. Next to Idly, this is the very common dish often seen at South Indian Restaurants.
Pongal is commonly referred to  savory pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauted in Hot Ghee. This is very easy to prepare and the taste is filling and yummy. 
Here is the easy to cook and ready to serve recipe for you…:)                                                                                 
  • Raw rice                                    - 1 cup
  • Moong dal                                - ¼ cup
  • Ghee                                        - 3 tbsp
  • Cashew                                    -  6 to 8
  • Pepper                                     - 1 tsp
  • Milk                                          - 1 cup
  • Cumin                                       - 1 tsp
  • Asafetida pwd                           - ¼ tsp
  • Grated ginger                            - ½ tsp
  • Curry leaves                              - 6
  • Salt to taste
  1. Heat ghee in a thick bottomed pan, add moong dal and fry to golden.
  2. Remove from heat.
  3. Wash rice and roasted dal in water.
  4. Cook in pressure cooker by adding  2 ½ cups of water, 1 cup milk and little salt.
  5. Once it is completely cooked, mash the contents.
  6. Heat ghee in a small fry pan, season with cashew, pepper, cumin, asafetida pwd, curry leaves, grated ginger.
  7. Pour it over mashed pongal, mix well.
  8. Taste and adjust salt.
  1. Serve hot with Coconut chutney, Vadai & Sambar.

Sunday, May 16, 2010

Kadai Paneer

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Kadai Paneer is another favorite dish among children. It is the most easy, simplest recipe that can be made from paneer. It gets its name, Kadai Paneer as it is made in a Kadai and served in deep curved pan. This is a spicy dish, that is offered by all the Indian restaurants, I gave a try at home, and the result came as a delicious treat for my family and friends.
This can be served hot with naan or parathas or simply as a starter. Here is the recipe for the delicious Indian Kadai Paneer…:)                                                                                                               
·         Paneer                                               - 250 g
·         Clarified butter                                   - 4 tbsp
·         Onion                                                - 2
·         Tomato                                              - 3
·         Ginger                                               - small piece    
·         Garlic                                                - 4 pods
·         Red chilly                                          - 3 or 4
·         Black pepper                                      - 1 tbsp
·         Cloves                                               - 2
·         Cinnamon                                           - 1
·         Cumin                                                - 1 tsp
·         Cardamom                                         - 1
·         Marathi moghu                                   - 1
·         Mace                                                - ½ tsp
·         Fenugreek seeds                              - 1 tsp
·         Chopped coriander leaves                  - handful
·         Salt to taste
1.     Cut paneer to small cubes.
2.     Grind tomato, ginger, garlic, red chilly and  black pepper.
3.     Mince cloves and cinnamon.
4.     Heat clarified butter in a Kadai or thick bottomed pan.
5.     Add cumin, cardamom, Marathi moghu, mace and fenugreek seeds.
6.     Wait to crackle.
7.     Add chopped onions, toss till transculent.
8.     Now add tomato, ginger paste and salt.
9.     Continue cooking it on medium flame, until oil separates.
10.  Add paneer pieces and sauté until the paneer is light brown.
11.  Cover and cook, until it is done.
12.  Taste and adjust the seasonings.
13.  Remove from flame.
14.  Garnish with freshly chopped coriander leaves.
15.  Serve hot with parathas or any pulao.