Sunday, September 19, 2010

Coconut Potato Rasam (Kerala Rasam)


Potato - 1 large
Tomato - 1/2
Coconut powder - 5 tsp
Red Chili powder - 1/2tsp
Salt - 1/4tsp

Seasoning:Oil- 1tsp
Mustered seeds - 1 tsp
Jerra - 1/2tsp
curry leaves - 6


Dry fry coconut in a pan until it becomes slightly brown then grind it using 1/4 cup of water.
Chop potato and tomato into half slices. Prepare seasoning add 1 cup of water when it starts boiling add potato when it becomes tender add tomatoes, coconut paste, chili powder, salt.

Garnish with Chopped Coriander.
Coconut Potato Rasam is served with Rice.

Tuesday, September 14, 2010

Egg Pudding


Milk -2 cup
White Bread slice - 2
Sugar - 5tsp

In a bowl take 1tsp sugar heat it on stove until it becomes golden brown(Caramel).
Make bread into powder using hands, mix it with milk. Beat egg and with milk and bread add sugar. Pour the mixture on top of caramel and steam for 15min or can be baked in oven for 20min in a preheated oven to 350 degree.

Chineese Vadapav


Maida/ All purpose fl - 1/4 cup
Corn fl - 1/4cup
Burger Bread - 8


Chopped Onion -1/4 cup
Chopped Beans - 1/2cup
Chopped Carrot - 1/2cup
Chopped Cabbage - 1/2 cup
Chopped Cauliflower - 1/2 cup
Peas - 1/2cup
Potato - 1/2 cup
Soy sauce- 5 drops
Oil - 2tsp
Ginger Garlic Paste - 1/4tsp

In a large pan heat oil then fry Onion and ginger garlic paste, add all vegetable with little water(1/2 cup), when it gets cool mash slightly then make small balls and press it slightly.
In a bowl mix Maida and corn fl and salt with 3/4 cup water.
Dip balls in the fl and deep fry in the oil.

Keep the fried balls between the bread and serve with ketchup

Paneer Moong Pakoda


Moongdal - 1/2 cup
Rice -1tsp
Oil to fry

For stuffing:
Paneer - 1 cup grated
Chopped coriander - 1cup
Ginger Garlic paste - 1/2 tsp
sugar - 1/4

Soak Moong dal and rice for 2 hours then grind it adding little water and 1/4tsp salt (1/8 cup).
In a large bowl mix Paneer, coriander, ginger garlic paste, salt, sugar. Make small balls and dip in the moong dal batter and deep fry the balls. after frying cut Pakoda into 2 pieces.

Monday, September 13, 2010

Dantu/ Thotakoora Saaru


Chopped Dantu/ Thotakoora - 5 cup
Onion - 1
Coconut - 4tsp
Green chili - 3
jeera - 1/4tsp
Curd/yogurt - 1cup

Oil- 1tsp
Mustered seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6


Chop onion and make it 3 parts. pressure cook Dantu and one part of onion. when it gets little cool mash it slightly.
Grind coconut, chilies, jeera, with little water, at last add another part of onion and crush it for few second.
Prepare seasoning add onion fry until it become tender then add coconut paste and fry for few min then add Mashed Dantu/ Totakoora, salt boil it for few min.
let it cool.
just before serving add curds. This can be served with Rice

Palak Saaru/Rasam


Palak - 1 bunch
Onion - 1/4
Red chili - 4
Tamarind juice - 2tsp
Jeera - 1/4 tsp
Daniya - 1/4tsp
Jagary - 1/2tsp
Coconut - 1/2 tsp
Oil - 1tsp

Oil- 1tsp
Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies pieces - 2
curry leaves - 6


Boil Palak for 2 to 3 min. Fry onion and red chillies with little oil. Grind all the ingredients with Salt and boil for few min, Prepare Seasoning and Garnish on top.

Palak Saaru/ Rasam is served with Rice.

Veg cutlet


Chopped Beans - 1/2cup
Chopped Carrot - 1/2cup
Chopped Cabbage - 1/2 cup
Chopped Cauliflower - 1/2 cup
Peas - 1/2cup
Boiled Potato - 1
Multi grain / Wheat Bread - slice
Chat Masala -1/2sp
Garam Masala - 1/2sp
Ginger Garlic paste - 1/2sp
Grated Cheese - 1/2 cup
Green chili Paste - 1sp
Thin Poha - 1/2 cup
Oil - 5tbs
Rava/Bread crumbs

pressure cook Beans, Carrot, Cabbage, Cauliflower, Peas and mash a little bit. Mash Boiled Potato add all remaining ingredients except Rava / Bread crumbs and oil.
Make small balls and press it slightly then dip in Rava / Bread.
Shallow fry on tava using little oil for 2 to3 min on slow heat.

Tamarind juice - 5tbs
Daniya powder - 1/2sp
Jeera powder - 1sp
Chili powder - 1/2sp
Jagary - 2sp
Pudina - 3sp
Coriander - 2sp
curry leaves - 4
Curds - 5tbs

Grind all chutney ingredients except curds.

While serving Cutlet add curds to chutney.

Sunday, September 12, 2010

Coconut Rice


Basmathi Rice: 1cup
Coconut milk: 3/4 cup
Water: 1 1/4 cup
Chopped coriander: 2sp
Uraddal Papad pieces: 5sp

Mustered seeds - 1 tsp
Jerra - 1tsp
Green chillies - 2
curry leaves - 6
Chana dal - 1sp
Urad dal - 1sp
Cashew- 2sp

Soak Basmathi for half hour. Prepare seasoning in pressure cooker, add water, rice, coconut milk, Salt. Pressure cook the rice.
When the cooker gets cool transfer the rice to serving dish. Garnish coconut rice with coriander and uradal papad pieces.

Cucumber Gojju


Cucumber: 1
fresh coconut: 2tsp
Tamarind juice: 2tsp
Green Chili - 1
Cumin / Jeera powder: 1/2tsp
Methi seeds powder: 1/4tsp
Mustered powder: 1/4tsp
Chopped coriander: 1tsp
Jagary: 1tsp

Mustered seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1/2tsp
Red chillies - 2
curry leaves - 6

Finely chop half cucumber and grate other half
Grind all the ingredients except chopped cucumber and coriander with 1/2 cup water. after grinding add chopped cucumber and coriander.

Prepare seasoning and Garnish cucumber gojju with seasoning.

Serve with Chapathi / Rice

Veg Soup


Chopped Mix veg: 1cup (beans, carrot, peas, coliflower)
Wheat fl: 2sp
boiled and mashed Potato: 1 small (3sp)
Butter: 1sp
Pepper powder: 1pinch
Milk: 1cup
water: 1cup

In a pan heat butter and fry wheat fl for a while until it leaves the smell, add milk and water. when it starts boiling add potato, boiled veg, pepper and Salt according to taste.

MoongDal Harvaayi/ Moongdal Cheese roll

MoonDal: 2cup
Rice: 2tsp
Ginger: 1'
Garlic: 2
Green chilli: 3
Salt:1/4 sp

Coriender: 1 cup
Fresh coconut: 1cup
Sugar: 1/2 sp
Lemon juice: 2sp
Grated cheese: 5sp
Chilli powder: 1sp

Mustered seeds - 1 tsp
Jerra - 1tsp

Soak Moong Dal & rice for 2 hours, then grind adding all remaining Dosa ingredients with little water.

Curry for stuffing:
Prepare seasoning add coriender fry until it become tender then add coconut, salt, sugar and lemon juice.

Make Dosa From Moon dal batter. Reduce the flame, on the tava itself spread 2 sp curry and sprinkle cheese. for spicy taste sprinkle chilli powder. close dosa for 1 min until cheese melts little bit, then roll it and make 3 pieces.

Rasam Powder


Daniya: 1kg
Jeera: 150gm
Toor Dal: 150gm
Turmaric: 150gm
Curry Leaves: 150gm
Pepper: 200gm
Red chillies: 50gm

Dry fry all the ingredients and make powder

Sambar Powder


Daniya: 500gm
Hot chillies: 250gm
Mild chillies: 250gm
Jeera: 100gm
Pepper: 100gm
Chana dal: 100gm
Urad dal: 50gm
Rice: 50gm
Methi seeds: 25gm
Cinnamon: 2'
Elichi: 2
Clove: 2
Asifotida: 3 pinch
Turmaric Powder: 25gm
Mustured seeds: 25gm
Nutmug powder: 2 pinch
Curry leaves: 50gm
Oil: 2sp

Fry all the ingredients with little oil until golden brown and make powder.

Curry Masala/ Gode Masala(Maharashtra Masala)


Daniya: 250 gm
Cinnamon: 4'
stone flower: 10gm
Dried Kapok buds/ Marati moggu: 10gm (look like Clove)
Bay leaves: 10gm
Shajeera: 10gm
Poppy seed: 25gm
Curry Leaves: 25gm
Asifotida: 2 pinch
Pepper :10gm
Elaichi: 4
Red chillies: 100gm
Clove: 10
dry coconut: 50 gm
Kadugol Moggu/ Marati moggu: 5gm
Anise Petal/ Chakra moggu: 5gm
Oil: 2sp


Fry all the ingredients separately with little oil until dark brown.
Make powder