Search Spicy Treats

Apr 27, 2011

Microwave Peda - My Kid's Birthday :)

    Pedas are one of our traditional Indian sweet, more delicious and very tasty sweet. This is a very quick recipe with authentic touch and flavor. It takes only 6-7 minutes and within 15 minutes you can relish this more delicious peda, which will taste like paal khova. Well here's the quick microwave recipe:

Apr 26, 2011

Vendakkai Puli Curry / Okra Tamarind Curry

    This is tamarind based vendakkai curry cooked with freshly grounded spices.this not 100% curry and 100% kuzhambu intermediate.but suits well with white rice and dosa.Amma Samayalla romba pidichathulla ethuvum onnu :) 
Nutritional Benefits of Okra: Okra is good for summer heat treatment.Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.Some information shows that eating okra lowers the risk of cataracts.Okra protects you from pimples and maintains smooth and beautiful skinOkra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.

Apr 25, 2011

Murungai Keerai Sambar

   This is my grandma's recipe.I like murunga keerai in any form,this sambar is so different and much flavor,very authentic south Indian recipe.

Nutritional Benefits of Drumstick Leaves:  drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C.The leaves of the drumstick plant have great nutritional value. It contains 38 percent protein with all amino acids, making it a richer source of proteins compared to other vegetables

  1. Drumstick leaves    1 bunch(remove from the stalk n keep aside)
  2. Tuvar dal    3/4 cup
  3. Garlic    3-4 no.s
  4. Onion (pearl onions)     10-12 no.s
  5. Tomato     2 medium(roughly chopped)
  6. Tamarind Paste   1/4 tsp dissolved in 1/4 cup water
  7. Red chilli powder     1 and 1/2 tsp
  8. Coriander powder    1 tsp
  9. Turmeric powder   1/4 tsp
  10. Salt   to taste
To Temper
  1. Oil/ghee     1-2 tsp
  2. mustard  seeds    1/2 tsp
  3. Cumin  seeds    1 tsp
  4. Fenugreek seeds/methi seeds    10 no.s
  5. Hing   1/4 tsp
  6. Chana dal    1 tsp
  7. Dry red Chillies   2-3 broken
  8. Curry leaves     few leaves.
  • Cook tuvar dal with turmeric powder and 4 cups of water,when the dal is 80% done add pearl onions,drumstick leaves,tomatoes,garlic,chilli powder,coriander powder and enough salt, mix well and cook covered for 15 minutes.
  • Stir occasionally.
  • After 15 minutes,open the lid add the tamarind juice stir well and cook for another 5-7 minutes.
  • After that lightly mash the keerai sambar , remove from the stove and keep aside.
  • Now heat oil in a pan for tempering,add mustard seeds and fenugreek seeds and allow to pop then add cumin seeds,chana dal ,hing,broken red chillies and curry leaves fry lightly and add it to the cooked keerai sambar.
  • Mix well and now the murunga keerai sambar is ready..serve with hot plain ricewith ghee/sesame oil on top.

Note:Instead  of chilli n coriander powder you can use sambar powder also.My grandma use to season with the special thalippu vadagam,which gives more flavor.will try to post that recipe also.If u don't have pearl onions,use 1/2 large onion(chopped).Add few drops of castor oil while u cook tuvar dal which helps to cook faster.seasoning with ghee gives more taste n rich flavor to the sambar.

Spinach Capsicum Masala Fried Rice / Indian Style Fried Rice With Spinach & Capsicum

      This is a combination of Indian spices with Chinese sauces. This is really a amazing combination...i use to make this type of fried rices often with any available vegetables..this time i have more capsicum and a bunch of spinach in my fridge, so tried with it. Very quick recipe... helped me a lot to pack my hubby's lunch box during his 6 am-3 pm shift. So quick n i can also stuff as many vegetables as possible. I tried with mixed vegs like carrot,beans,peas,cabbage,mushroom,capsicum or with any 2 available ingredients. U too Try this n enjoy !!!

Nutritional Benefits of Capsicum: Capsicum/Bell peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants.bell peppers also provide fiber that can help lower high cholesterol levels.Bell peppers appear to have a protective effect against cataracts, possibly due to their vitamin C and beta-carotene content.
Nutritional Benefits of SpinachOne cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeatinghe vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.The high amount of vitamin A in spinach also promotes healthy skin

Apr 23, 2011

Ragi Vegetable Dosa/Finger Millet Vegetable Dosa

        This is Instant grinding n no fermenting...You can have this instantly..My usual ragi dosa is with simple seasoning..but this time i added drumstick leaves(murunga keerai),3 colors bell peppers,cabbage,carrot n onion...i bought murungai keerai this week so wanna to make ragi dosa  n murunga keerai sambar, my favorite.This dosa was so flavored with onion ,keerai n capsicum...really this was so excellent taste..and really a wholesome n healthy.we enjoyed with curd.Coconut chutney suits well for this ragi dosa.
     Nutritional Benefits of Ragi: Ragi, an excellent source of calcium, contributes towards bone health. The cereal is beneficial for growing children and older people who need a constant supply of calcium for healthy growth and maintenance of bones. Ragi shows antioxidant properties, and its phytochemicals contribute towards a slow digestion process. Hence it helps to control blood glucose levels in a diabetic.Ragi, being a good source of iron, can be considered as a useful cereal for anemic patients.


  1. Ragi flour  2 cups
  2. Rice Flour   4 Tbsp
  3. Rava/Sooji   6 tbsp
  4. Salt    as needed
  5. Cabbage    1 handful(thinly striped)
  6. Carrot    1/2 (shredded)
  7. Drumstick leaves    1 handful or more
  8. Red,yellow,green Bell peppers    finely chopped each 1/4 cup
  9. Onion     1 medium (finely chopped)
  10. Ginger   2 tsp(finely chopped)
  11. Green chillies    2-3 (finely chopped) adjust to your taste.
  12. Chana dal      1 tbsp
  13. Mustard seeds    1/2 tsp
  14. Cumin seeds    1 tsp
  15. Curry leaves    1 sprig
  16. Oil   2 tsp + to make dosa.
  • Take a mixing bowl add ragi ,rice flour ,rava n enough salt mix well and using water make it to a thin dosa batter consistency.(sorry forgot to measure water level) and keep aside for 30 minutes.
  • Mean while wash the vegetables and chop to the desired sizes and separate drumstick leaves from its stalk and keep everything ready for seasoning.

  • Heat oil in a pan,add mustard seeds when it pop add cumin seeds and chana dal and fry till chana turn light brown and add ginger,green chillies,curry leaves and onions saute for few seconds.
  • Then add drumstick leaves,cabbage and saute for 30 seconds and add bell peppers and fry for a minute and lastly add the shredded carrot and stir for few seconds and remove from the stove.
  • And it to the prepared ragi batter and mix well.Now the ragi batter is ready to make dosa.
  • Heat a tawa/griddle, pour a ladleful of batter and spread gently in circular motion..make it thick like adai.
  • add oil in and around the dosa,cook in low medium flame (to ensure proper n complete cooking).
  • After 2 minutes flip the dosa and cook till it get cooked and turned little crisp on both sides.
  • Thats it...Yummy ragi vegetable dosa is ready to serve hot .Serve with coconut chutney or any accompaniment of your choice. 
Note: If drumstick leaves is not available then try with any available vegetables or simple seasoning with onion , ginger ,green chillies.Rava n rice flour gives extra crispness.You can also try with adding mushrooms.

Apr 21, 2011

Onion Masala Paratha

       This is little spicy and more fresh flavored paratha...perfect for travel time,we use to pack this paratha for our long special side dish required...plain yoghurt or pickle or ketchup is kind information which i want to share is...plz wash your hands with hand soap after kneading the dough, because it will give some burning sensation (it happens to me every time) due to the chilli paste.
Nutritional Benefits Whole wheat flour: Eating foods high in insoluble fiber, such as cereals and breads made from whole wheat, can help women avoid gallstonesWheat bran is a popular bulk laxative. A third of a cup per day is all that is needed. Research studies support this popular practice. A fiber-rich diet, primarily composed of whole wheat breads, cereals high in bran and supplemental "millers bran" was shown to alleviate the symptoms of diverticular disease (pain, nausea, flatulence, distension, constipation, etc.)
NB of Pearl Onions: Its a good source of dietary fiber.onions reduce inflammation. Vitamin C, Quercitin and other flavonoids also work together to kill bacteria. This is a good reason to add onions to stews and soups during flu and cold season.High in Vitamin B6.

  1. whole wheat flour/Atta    2 cups
  2. Salt    to taste
  3. Oil    2-3 tsp (to knead dough)
For Onion Masala Paste
  1. Pearl onions    10-12 no.s
  2. Dry red chillies    5-6 no.s(adjust acc to ur taste)
  3. Coriander seeds    2 tsp
  4. Pepper corns   4-5 no.s
  5. Jeera/Cumin seeds    2 tsp
  6. Hing    a pinch
  7. Garam masala powder    1 tsp
  8. Curry leaves   1 sprig
  9. oil    1 tsp or less.
  • Heat oil in a small pan,add dry red chillies,coriander seeds,jeera,hing,pepper,onions,curry leaves one after another and fry for 1-2 minutes and lastly add garam masala powder stir for few seconds and remove from the it and grind to little coarse paste using 1/4 cup or less water and keep aside.
  • Take a wide bowl,add flour,salt and mix well and add the grounded onion masala paste,mix everything well and using water knead it to a smooth dough.
  • Lastly add some oil and knead for another 1-2 minutes,cover the dough and keep aside.let it rest for atleast  30 minutes.
click image for enlarged view
  • After resting time,again knead the dough for another minute and  divide the dough in to equal portion of 10-12 large lemon size balls .
  • Using a flat firm platform(counter top/chapathi rolling board),take one ball dust with dry wheat flour and roll to 3-4" diameter using rolling pin.
  • Then fold the both edges together and again fold them in to small rectangular/square shape...then again dust with flour and roll it to little thicker chapathi..(roll like we do for regular chapathi)
  • Do repeat the same for all the balls and heat tawa/griddle and toast them like regular paratha/chapathi.
  • Add ghee/oil to the paratha while toasting and serve hot/warm.
Note: Folding and rolling the paratha gives more softness n remain soft n fresh for long time and also u can enjoy as layered paratha...if u don't want to fold ,u can simple roll like plain chapathi n have it.If you don't have pearl onion try this with 1 medium size onion.

Apr 20, 2011

Brinjal Poriyal/Kathirikkai poriyal

       Theres no south Indian lunch without Poriyal.I like all poriyals n fry very much...I love to add more chana dal and coconut to my poriyals... before marriage i wont eat any poriyal without chana dal n coconut(fresh shredded coconut)..i use to scold my mom a lot if she make without these two...But after marriage everything has changed,now i wont add coconut to any of my poriyal..i substitute with cooked tuvar dal,moong dal and some jeera powders(healthy choice,i am happy with that)...My  hubby wont eat if i add coconut ..changed lot in each n every aspect after marriage ,i think this happens to many of u too right?? ok no more stories...heres the recipe:
Nutritional Benefits of Brinjal:Eating brinjal is an effective way of maintaining blood cholesterol levels. Avoid eating brinjal if you have acidity problem.Avoid eating brinjal during pregnancy.Brinjal is an anti-diabetic.

  1. Brinjal   1 lb
  2. Onion   1 medium(finely chopped)
  3. Chilli powder    1 tsp
  4. Curry leaves    1 sprig 
  5. Chana dal     1 tbsp
  6. Mustard seeds    1/2 tsp
  7. oil     3 tsp
To dry roast n grind
  1. Sesame seeds(white)    2 tsp
  2. Dalia    1 tbsp
  3. Jeera/Cumin seeds    1tsp
  4. Curry leaves    few
  • Cut brinjal to your desired shape n size..keep it in water until use.
  • heat a small pan,add the dry roast ingredients and roast for 1-2 minutes,cool and grind it to a fine powder and keep aside.
  • Heat oil in a wok,add mustard seeds and wait till it pop and add chana dal and fry till golden brown.
  • then add curry leaves n chopped onions,and fry for 1-2 minutes and add cut brinjal(drained),turmeric powder  and fry for 4-5 minutes...(this gives nice aroma n taste).
  • Then add chilli powder and enough salt,mix well,sprinkle some salt and cook briefly.
  • Lastly add 2-3 tsp of roasted n grounded jeera powder, mix well and turn off the stove.
  • Excellent and tastee brinjal/kathirikkai poriyal is ready now.
  • Serve with any variety rice..i like to have with plain hot rice n sesame oil on top...mmm.yum...
Note:You can also substitute chilli powder with sambar powder...You can store this powder in an air tight container n use it in okra poriyal,karela fry,snake gourd poriyal,n other poriyal also...If you don't like adding sesame seeds n this powder u avoid the last step n njoy without it,but this gives nice aroma n taste.

Simple Egg Curry

    My usual egg curry is little lengthy process and the ingredient preparation will also take time...ginger garlic paste,onion paste,tomato puree,masala sauting..this and that..But sometimes my Kids wont allow me to stay in kitchen for longtime...they trouble me a lot :(  In such cases i am forced to do some experiments :) (quick n easy method) and get back to them soon..This egg curry is a result of one such experiments made by me,the result was so good and we liked it very much with mild spices and masala, ready in 15 minutes(with ready boiled eggs)...pairs well with dosa, chapathi, puri and white rice also.

Nutritional Benefits of Egg: Eggs are one of the only foods that contain naturally occurring vitamin D.One egg contains 6 grams of high-quality protein and all 9 essential amino acids.Experts advise that despite being low in saturated fat, one should not eat more than two eggs a day on a low-fat diet.Another health benefit of eggs is their contribution to the diet as a source of choline. Choline is definitely a nutrient needed in good supply for good health. 
ok lets go to the recipe:

Apr 19, 2011

Aloo Bonda/Urulai Kizhangu Masal Bonda

          Aloo Bonda,My Hubby's favorite kids also like this yummy bondas.. Everyone has their own unique recipe...mine as follows...
Nutritional Facts/Benefits: Aloo/Potato-Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer. Phytochemicals in potatoes include flavanoids and a recently identified compound called kukoamine that appears to help lower blood pressure.

Mushroom Dosa / Mushroom Roast / Mushroom Masal Dosa

       I love eating dosa with filling (cauliflower,carrot,onion,potato,mushroom) more than dosa with chutney/sambar. these varieties of dosa are popular in southern India...Almost in all vegetarian hotels they serve for both breakfast n dinner. Mushroom roast is my own recipe, quite similar to dry curry but tastes great with dosa...Try this !!!
Nutritional Benefits(Mushroom):Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz).Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer.
Now to the Recipe:

Apr 16, 2011

Vegeterian Keema-Curry with Soya Granules

        This is another treat for veggie lovers.Non-vegetarian preparation for veg ingredient :) The result was so good and very tasty curry..i made this for chapathi,it was a full filling aromatic,little spicy v liked it a lot...
To my friend's request from this post i am going to add some nutritional information/benefits(of the main ingredient) to all my future posts...hope useful to u also :)
Soya source of protein when compared to milk,meat,cheese n egg...only vegeterian food rich in protien..Research shows that just one serving of Soyafoods everyday is sufficient to exert clinical effects.
Heres the recipe:

  1. Soya Granules(Nutrela)   1 cup
  2. Onion   1 medium(finley chopped)
  3. Tomato   2 medium(finley chopped)
  4. Frozen Peas   1 handful
  5. Coriander leaves  5 sprigs(finely chopped)
  6. Turmeric Powder   a pinch
  7. Chilli powder   1 tsp
  8. Coriander Powder   1 tsp
  9. Salt   to taste
To temper
  1. Oil   1 tbsp
  2. Mustard seeds   1/2 tsp
  3. Cumin seeds   1/2 tsp
  4. Curry leaves   few
To wet grind
  1. Ginger   2" large peice 2 no.
  2. Garlic   5 large flakes
  3. Onion   1 and 1/2 tsp(finely chopped)
To dry roast n Grind
  1. Fennel seeds  1 tsp
  2. Clove   4 no.s
  • Boil 4 cups of water in a wide vessel,when water starts boiling add 1 cup of soya granules,after 3 minutes remove form the stove,drain and wash in fresh water for 2-3 times,drain completely and keep aside.
  • Grind ginger,garlic n onion with little water n keep aside.
  • Heat a pan and roast fennel n clove for 1 minute in medium heat,cool n make it to a fine powder n keep aside.
  • Heat oil in a wok/kadai,add the tempering ingredients and when it splutter add ginger-garlic-onion paste and saute till raw smell leaves.
  • Then add the finely chopped onions,sprinkle some salt and fry till light golden brown.
  • After that add finely chopped tomatoes and saute till it turns tender n mushy.
  • Then add drained soya granules,frozen peas and give it a stir and add all the dry powders and stir fry for 2 minutes and cook covered for another 2-3 minutes.
  • and now add the fennel-clove powder,some chopped coriander leaves and saute for 1-2 minutes.
  • Its done...Delicious vegetarian Keema is ready to serve now.

Note: You can also try this with Soya chunks.. follow the first step n grind n use.I used 1 and 1/2 tsp chilli was little more here i reduced it to 1 tsp for normal u adjust according to your taste...

Apr 14, 2011

Suzhiyam/Maida Sweet Balls - தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள்

   Wishing You All a Very Happy Tamil New Year 2011.Suzhiyam/Kalla paniyaram is traditional south indian sweet..My mom n grandma use to make this for Feast n Padaiyal. I love this very much i use to eat lot during my childhood days,but now because of toothache and health conscious i m not able to eat any of my favorite sweets. This is my 1st try..This is my 150th Post !
jaggery and chana dal mixture dipped in maida batter n deep this not for diet and health conscious people kids can enjoy this ..and once a while for special occasions can enjoy this traditional sweet... right??

Tomato Poha

click image for enlarged view
          Started the Tamil new year day with my favorite poha - breakfast :) This time i made tomato poha..little tangy n tasty poha. Also added few frozen peas to make my breakfast yummy n filling. It was really awesome n we loved it...The recipe as follows...

Apr 13, 2011

Legumes Biryani/Biryani with Legumes

click image for enlarged view
         Its boring for me to eat Vegetable n NV biryani... i want to eat something special n i tried with legumes,i used brown beans,garbanzo beans,dried peas,black eyes peas (each 1 fist full)and very little lima beans.You can use the same or any legume of ur choice .This is really different n tastee too, hope u will also like my creation...lets c the recipe...

  1. Mixed Legumes   1 and 1/4 cup
  2. Basmati Rice   2 and 1/4 cups
  3. Shahi Jeera   1/4 tsp
  4. Onion    2 medium(sliced)
  5. Tomato    2 medium (diced)
  6. Green chillies    5-6 no.(slitted)
  7. Coriander leaves   3/4 bunch(washed n finely chopped)
  8. chilli powder     1 tsp
  9. Garam masala    1 tsp
  10. Thick Yoghurt/curd    2 tbsp
  11. Salt    as needed
To temper
  1. Oil     2 tbsp
  2. Fennel seeds    1/2 tsp
  3. Bay leaf   2 no.s
  4. Cardamom    3 no.s
To grind
  1. Cashew nut    5 no.s
  2. Clove    5 no.s
  3. Cinnamon    2" stick 2 no.s
  4. Ginger    2" large piece
  5. Garlic    8 large flakes
  • Soak the legumes together overnight and cook the legumes (do not pressure cook n do not cook too soft n mushy) and keep aside.
  • Wash n soak basmati rice in water for 15-20 minutes,then drain .
  • Heat tsp of oil/ghee in a pan,add 1/4 tsp shahi jeera/black cumin seeds ,when splutter add drained rice and roast  till all the moisture from the rice get dried and keep aside.
  • Heat oil in a non stick vessel/cooker,add the tempering ingredients and fry for few seconds.
  • Then add the grounded masala paste and fry till raw smell leaves.
  • After that add,green chillies and fry for a minute,then add onions and 1/2 of the chopped coriander leaves.
  • Sprinkle little salt and saute till onion turn light brown.
  • Now add diced tomatoes and saute till it get soft n mushy.
  • and add cooked legumes ,turmeric powder,chilli powder,garam masala and yoghurt and saute till the masala get blended with the legumes and oil starts leaving the side of the vessel.
  • After that add,enough water(to cook rice) and salt ,remaining chopped coriander leaves,stir well and allow to boil.
  • When the legumes masala gravy starts boiling,add the fried rice and close it with a lid.
  • Cook till rice get cooked ..Thats all yummy n spicy legumes biryani is ready.
  • Serve Hot with Raitha.

Lastly u can add some fried cashew nuts to biryani and serve.

Apr 12, 2011

Ragi Adai / Finger Millet Crepes - Diabetic Friendly Recipe!

This is Instant Adai, no need for fermentation. my grandma used to make this Ragi Adai for evening tiffin and my favorite too. It can be served with coconut or tomato chutney...i like to eat as such since this adai is made with more onions, chilli, cilantro. So i do not prefer any side dish or a simple pickle is enough for me. This is a very useful and apt recipe for Diabetic Patients, and even good for diet people and pregnant women.

Apr 11, 2011

Spicy Mushroom Chops

         My mom's mutton chops recipe...bit changed to my own with mushroom.treat for vegetarian lovers.

  1. Mushroom/Button Mushroom    8 oz Pack(chopped)
  2. Peas   1/4 cup(optional)
  3. Onion   1 big(finely chopped)
  4. ginger   2" large piece(finely chopped)
  5. Garlic   3 large cloves(finely chopped)
  6. Clove   2 no.s
  7. Cinnamon   1" stick
  8. Fennel seeds   1/2 tsp
  9. Turmeric powder   a pinch
  10. Chilli powder   1 tsp
  11. Garam masala   1/2 tsp
  12. Mutton masala    1 tsp
  13. Coriander leaves    4-5 sprigs
  14. Pepper Powder  to taste
  15. Salt     to taste
  16. Oil    2-3 tsp
  • Wash and cut the mushrooms into bite size pieces and keep aside.
  • Heat oil in a pan,add clove cinnamon,fennel seeds wait till it splutter and add ginger-garlic and fry for a minute and add finely chopped onions,sprinkle some salt and fry till onion turns light golden brown.
  • After that,add mushroom,peas,stir fry for a minute.
  • Then add all the dry masala powders and fry for a minute.
  • Add enough salt and sprinkle little water and close it with a lid and cook till mushroom get cooked.
  • Lastly add pepper powder and some chopped coriander leaves, saute for a minute.
  • Thats it..spicy mushroom chops is ready to eat.
  • Serve as a accompaniment of ur choice..

Two Chocolates

         Why this 2 chocolates?? wat special??to whom this?? Yep.. i am very much glad to give these 2 chocolates, One to my lovely Husband,who designed my space to a new look and one to my Blogger Friend Malar Gandhi,a great Cook, innovative cook, and an enthusiastic blogger...who shared me a bit of award and wanted me to post Honest 7 Facts About me. Thanks a lot Malar for remembering me in your list..So i am here to share the Honest 7 facts, but i am poor in writing and narrating so finish this in short words...
  1.  I am a friendly Person and like to help others ...
  2.  I love my Family more...(can't imagine the world without them )
  3.  Sangeetha S stands for Sensitive and Short tempered too...(fighting hard to control my temper)
  4. Yearning for Friends/Friendship...yes i missed many of my friends...once my friends' circle was too   big...lots and lots of friends..hmmm..those days were so colorful,more fun,always smiling and chatting..nothing to bother...but unfortunately I missed many of my intimate friends and still searching for them... 
  5. Believe in - Sincere Serious Systematic Service Surely Secure Supreme Success...God...Everything  Happens for a reason.                    
  6. Never give up Dignity and Self Respect.
  7. My greatest Ambition/Wish/Desire-- To my Kids ,i should the bestest Mom in the World in all aspects(Affection,Beauty,Cooking,Caring & on).And i am started working hard to reach my goal...i m waiting for the day hear the above words form my Kids.
    And i took this opportunity to thank my friends and visitors...Thank you so much for visiting my blog.

Apr 9, 2011

Broccoli Stir Fry Recipe

             This is a simple n easy stir fry,ready in few minutes. This is a great side dish with any kind of meal of any cuisine. Good as side dish with rice & Rasam, chapathi and even as a sandwich filling. We love this simple Broccoli Sti Fry recipe to the core...adding garam masala is completely optional and the same stir fry can be done with freshly ground pepper instead of chili powder. I think, broccoli is the only veg looks pretty & colorful even after you go..

Apr 8, 2011

Honeydew Juice

      I love all melon juices...Honeydew is a cultivar of cantaloupe.I love juices of melon than eating them as such..this is so refreshing drink. taste so sweet  even without sugar/honey.This fruit is rich in vitamin A and C n also B complex.
Benefits: Relieves Constipation n Increases urination.

  1. Honeydew   1/2 medium size
  2. Low fat Milk   1 cup or more
  3. Sugar/honey    to  taste
  • Scoop out the pulp of honeydew melon and put it in a blender with sugar/honey and blend to a smooth juicy paste .
  • Then add milk and run for few seconds and transfer to the serving glass with ice cubes and serve immediately.

Note:If you keep these fruit juices for longtime it will give light bitter taste so it should be served immediately or prepare when u r ready to drink.

Apr 5, 2011

Wheat rava Pongal / Cracked Wheat Pongal ~ Healthy Breakfast Recipe

         My mom is a diabetic Patient and sometimes her blood glucose level will go up to 340-360 mg. So she should be very strict in diet and should not take rice for any reason. But being a typical south Indian lady she prefer rice for lunch and cannot run a day without  it. But i will be very strict and will not give her rice rather make her meals with whole wheat, wheat rava, ragi, oats. In order to make her meals even more tasty, delicious and filling i used to experiment more with full grains. So one time i tried her favorite Ven pongal with cracked wheat instead of rice. This cracked wheat pongal tasted so good and she loved it. Not only for diabetic people this is good for all. Healthy choice & fiber rich recipe.

Broccoli Paratha

           Broccoli Paratha,this is my 2nd try...compared to first time this time everything was perfect and tastes excellent, but this time i used only 1 cup shredded broccoli(ie. 1/2 broccoli) with this u can make four (8") stuffed broccoli Paratha...this is whole wheat broccoli paratha. Heres the recipe

Apr 4, 2011

Muttai Kuzhambu / Poached Egg Curry

          This type of egg kuzhambu is our family style...we wont add boiled eggs to the kuzhambu, instead we use to pour the eggs directly into the kuzhambu and cook it. This egg will taste so good than boiled eggs...very soft  i like this egg very much. Adding mint leaves  to this kuzhambu is not optional..its also one of the main plz try this kuzhambu with mint leaves. This Muttai/Poached Egg Curry suits well with white rice and idly/dosa also.

Blueberry Pickle

                  My Hubby has the habit of eating some fruits like mango,cucumber,guava, pineapple,cranberry, blueberry,oranges with chilli and salt mixture.But this time blueberry was too raw n he asked me to prepare Instant Pickle... seasoning like what we do with mango.After seasoning it was perfect n v like it very much..i had this with curd rice...spicy,sour,

  1. Fresh Blueberries    1 pack
  2. Oil     2 tsp
  3. Mustard seeds    1/4 tsp
  4. Urad dal    1 tsp
  5. Curry leaves   few
  6. Chilli powder     to taste
  7. Salt     to taste
  • Heat oil in pan,add mustard seeds allow to sputter and add urad dal, curry leaves and fry golden brown.
  • Then add chilli powder, and add blueberries toss well and sprinkle sat and toss well.
  • Fry for a minute ...thats it...blueberry pickle is ready to eat.
For kids,give blueberry smoothie ..berries are good for health.
u can try this pickle with cranberries also.

Pudina Chutney / Mint chutney for Idly/Dosa

         Mint Chutney, Very Fresh and flavorful chutney and is one of my favorite too. This Suits very well with soft idlis, aapam, dosa, pongal, Paniyaram etc. I even love it with Lemon Rice n Curd Rice. This Mint chutney is different from the Green chutney which we use for chaat items, this is sauteed in oil and then blended to a smooth paste n lastly tempered, whereas the chaat chutney is made of fresh mint n cilantro leaves n no cooking involves. The recipe as follows...

Khara Puttu

             Khara Puttu,my grandpa's favorite...this khara puttu is simple ...seasoning the rice flour and steaming like regular puttu .the recipe follows:

  1. Rice Flour/Idiyappam Flour      1 cup
  2. Salt    to taste
  3. Hot water    1/2 cup or more.
To temper
  1. Oil    1 tsp
  2. Mustard seeds    1/2 tsp
  3. Urad dal    1 and 1/2 tsp
  4. dry red chilli   1 no.(broken into small pieces)
  5. Curry leaves     few(cut into small pieces)
  6. Hing    a pinch
  • Take a wide vessel,add rice flour and salt mix well.
  • Heat a pan,add oil and add tthe tempering ingredients one byone and fry till urad dal turns golden brown and add it to the rice flour and mix it well.
  • Now add water little by little and mix well and make it to a stiff dough.(don't add more water ..dough should be stiff n thick).
  • Then to the same seasoned pan ,add a tsp oil and fry the dough for 1 minute.(this will absorb the excess moisture from the dough).
  • After that,transfer to the vessel and crumble it with your hands .
  • Now take a wet cloth,keep the rice mixture on it and cover it lightly .
  • Plcae the cloth on the idly plate and steam it for 15 minutes.
  • Thats it...after 15 minutes gently open the cloth and transfer the puttu to serving bowl and serve immediately.

Apr 2, 2011

Vendakkai Puli Kuzhambu / Okra Tamarind Curry (with Coconut)

       This is a simple puli kuzhambu with coconut paste.One of my friend was asking me the recipe for puli kuzhambu with coconut and muttai i prepared puli kuzhambu with okra for Her and to share it on my space. With the same recipe instead of okra you can also use brinjal, drumstick, broad beans, Paruppu urandai or any vegetable of your choice and make this easy & yummy kuzhambu. This time i didn't stir fry the okra on stove top instead i bake it in oven..Oven Baked Vendakkai/Okra.This is very easy n simple job and i got this idea from one of my neighbor cum Friend. Once in a phone conversation she told me this and i thought yeah this is a very simple job if you have oven...The recipe as follows..