Saturday, February 26, 2011

Kothamalli Thogayal(Coriander chutney)


  • Coriander                               1Bunch
  • Urad dhal                               1Tbs
  • Red chillies                              Few
  • Tamarind                                Small piece
  • Asafoetida                              1/4spoon
  • Salt                                         To taste
  • Tomato                                   1
  • Coconut scraped                     1Tbs    
  • Seasame oil                             1Tbs  


  1. Heat oil in a pan and roast urad dhal and red chillies till golden brown.

 2.Pour it into the mixer jar and allow it to cool.add tamarind,salt and asafoetida to it.

3. With the rest of the oil in the pan   saute the washed coriander and cut tomatoes.  

4.Cool this also and grind the ingredients that is in the mixer with one spoon of scraped coconut first and then add the coriander leaves and the tomatoes.grind to a coarse paste and not very fine.

It can be served with hot rice and seasame oil when you make more kozhambu.
I have added tomato and coconut just for binding, because when you saute the coriander leaves it shrinks in size so to add volume i have added tomato and coconut.
It is also an accompaniment for idli,dosa,upma  and uthappam if made little watery.

Friday, February 25, 2011

Katharikai Rasavangi


  • Brinjal                                  250gms
  • Tamarind                              Marble sized ball
  • Tur dhal                               1/2 cup
  • Salt                                      To taste
  • Jaggery                                One spoon 
  • Turmeric powder                 Half spoon

To roast and grind

  • Channa dhal                                1tbs
  • Urad dhal                                    1tbs
  • Coriander seeds                          1tbs
  • Red chillies                                  6nos
  • Coconut scraped                         2tbs
  • Curry leaves                                Few

To Season

  • Oil(gingelly)                                 1tbs
  • Mustard seeds                             1tsp
  • Urad dhal                                    1tsp
  • Red chillies                                  Few
  • Curry leaves                                Few
  • Asafoetida                                  1/2 spoon


   1.Pressure cook the tur dhal in the cooker with turmeric.Soak tamarind in hot water.

   2.Roast the ingredients in a little gingelly oil and cool it.

   3.Extract the juice from the tamarind and boil the brinjal in that water with turmeric.

   4.Grind the roasted dhal,chillies and coconut into a paste.

   5.Once the brinjal is cooked,add salt,the ground paste and the tur dhal and allow it to boil to the required              
      Consistency.Add jaggery and season it with all the ingrdients and finally asafoetida.

   It is a main dish served with rice and vegetables.

Pal payasam(milk kheer)

Read o


  • Basmati rice                        One handful
  • Milk                                    One litre
  • Sugar                                  One  cup
  • Saffron(optional)                  Few strands
  • Ghee                                   One spoon


  1. Gently fry the basmatic rice in one spoon of ghee.

    2. Pour one litre of milk and allow it to boil in a slow fire.

    3.Check if the rice is cooked and slow cook till the milk reduces to half.

   4.Add sugar and boil further so that sugar gets dissolved and payasam becomes thick.

   5.Add saffron dissloved in hot milk  and elaichi powder(optional) and serve hot.

Use a thick bottmed  and tall vessel so that milk does not overflow.
You can add cardamom powder,saffron or nutmeg powder to your taste.
You can also add condensed milk and make it faster if you do not have time.

Tuesday, February 22, 2011

Palak Paneer

Palak  Paneer


2 bunches
small piece
3 pods

Chilli powder
Coriander powder
Jeera powder
Garam masala powder   
Butter or oil


Chop and wash the palak well and allow the water to drain.

Boil the palak with salt and puree it with ginger,garlic and green chilli.

Shallow fry the paneer pieces in butter or oil and keep it aside.

Heat oil in a pan and add jeera and fry onions till brown and add tomatoes.

Cook till the tomatoes are done and add all the powders and salt.

Finally add the garam masala powder and the paneer pieces.

Serve hot with rotis,phulkas or nan.

Monday, February 21, 2011

pizza(indian style)

Pizza(Indian style)

1.    For the dough

half cup
to knead
as required

1.     For the topping

    Few blocks
 To taste
Chilli powder
Garam masala powder

1.     spread

Pizza sauce
 To spread
Cheese spread
 To spread


Spread the maida in a plate or vessel and make an impression in the middle

Pour warm milk in that and add one spoon of dry yeast and allow it to dissolve

Knead the dough after half an hour with salt,sugar and curds.

Leave it for two hours until the dough doubles in size.

Sauté the vegetables with salt,chilli powder and garam masala powder.

Soften the dough further and spread it big enough to make the pizza base.

Spread the dough on the baking pizza plate and spread pizza topping one layer and cheese spread one layer.

Spread the vegetables on top of that and shred cheese  and place some paneer pieces.

Preheat the oven and bake the pizza at 200 degree Celsius for 12 – 15 minutes
Slice the pizzas with a pizza cutter and enjoy the hot Indian tasting pizza.

Friday, February 18, 2011

Vegetable Noodles

  • Noodles                              1Pkt
  • Onion                                  2
  • Tomatoes                            2
  • Carrot                                 1
  • Capsicum                            1
  • Peas(shelled)                       half cup  
  • corn kennels                        half cup 

  • Pepper powder
  • Salt

  • Soya sauce
  • chilli sauce

  1. Slice the vegetables as shown in the picture.
  2. Boil the noodles with peas,corn and strain it and add little oil so that it does not stick together.
  3. Saute the vegetables in a kadai starting with onion,tomato and finally the capsicum
  4. Add salt and pepper powder and then the cooked noodles and mix gently.
  5. Add the chilli sauce and soya sauce and serve hot with tomato ketch up.

Thursday, February 17, 2011

Coconut rice

  • cooked rice                                                        1cup
  • coconut scraped                                                 half a coconut
  • green chilli                                                          2
  • red chilli                                                             2
  • curry leaves                                                        few
  • salt                                                                    To taste


  • mustard seeds                                                  1tbs
  • kadalai paruppu or channa dal                          2tbs


  • cook rice in the rice cooker and spread it on a plate to cool and add few spoons of oil.
  • heat oil in a pan,add mustard seeds and channa dal,green and red chillies and asafoetida.
  • add the scraped coconut,curry leaves and switch off the gas.fry it till the heat is on.
  • when it cools down add the rice,salt and mix well.serve with fried urad papad.

It comes under the category of kalanda sadam and it is made on a lot of occassions and it is a part of festival menu.It is made on chitra pournami,kannu pandigai(next day after pongal)

Wednesday, February 16, 2011

Jeera rasam


  • Tur dhal   1tbs
  • Cumin seeds1   tbs
  • Red chillies    4
  • Curry leaves  few

soak all this in water for one hour and grind into a smooth paste.

Tamarind      marble sized ball
tomato          1


1.soak tamrind in hot water and extract water 3 times.
 boil the tamarind water with salt and tomato .
2.add the ground paste and 2 glasses of water and bring it to boil.
3.season with mustard seeds and serve with rice and ghee.