Friday, December 28, 2012

Fried Chicken Curry


Chicken - 1/2 kg( cut into small pieces) 
Small onion - 10
Tomato - 2 (chopped)

Ginger - garlic paste - 1/2 tbsp
Ginger- 1 inch piece
Garlic- 10
Curry leaves - 2strings
Coriander leaves -1/4 cup
Green chilly - 3
Chilly Powder- 2 tbsp
Turmeric powder- 1tbsp
Pepper Powder- 1tbsp
Garam masala powder-1/2tbsp
Salt – to taste

Egg white - 1
Oil-for frying

Method :

Cut and wash the chicken pieces & keep aside.

Grind the small onion ,ginger ,garlic and green chilly into a smooth paste & keep aside.

In a bowl, add chicken, ginger-garlic paste,red chilli powder,turmeric powder,pepper powder,curd,egg white &salt and mix it well & marinate the chicken pieces with the paste & keep aside for half an hour .

Heat 1/2 cup of oil in a deep bottomed vessel & fry the marinated chicken pieces and keep aside.

In the same oil, add the ground paste of small onion-ginger-garlic -green chilly mix and saute them.

Then add the chopped big onion,curry leaves,coriander leaves and saute them for few mins.

At medium flame add chilli powder ,turmeric powder,garam masala powder and pepper powder one by one & saute them till its raw smell goes out.

Sprinkle some water and add tomato to the masala and cook it for few mins.

Now add the fried chicken to the masala & mix it well.

In a low flame add 2 cups of water and salt to the masala & close the vessel and cook the chicken becomes soft.Then turn off.

Garnish with coriander leaves &serve hot.

Thursday, December 20, 2012

Diet Soup - Cabbage Soup


Onions – 1 large onion
Garlic - 4 pods
Bell Pepper – 1
Tomatoes – 2
Cabbage – 1 cup (chopped)
Water – 3 cup
Salt -1/2 tbsp
Pepper powder - 1 tbsp

Olive Oil - 1 tbsp


Chop the cabbage, onion, tomatoes,garlic & bell pepper.

Heat olive oil in a large vessel and saute the garlic,bell pepper & onions till they transparent.

Add the tomatoes and fry for few mins. Then add chopped cabbage & saute for a while.

Add salt and water & mix it well . At low flame cover the vessel & bring it to boil for half an hour or cook it till everything is tender.Then switch off the heat.

Add pepper powder for seasoning & serve hot.


The cabbage diet soup can be eaten anytime when you are on a diet. It really works & dissolves fat in your body.

You can add carrot,corn & mushroom for more taste.

You can add cumin powder and chilli powder for more spicy.

This diet soup is not recommended for pregnant women.

Wednesday, December 12, 2012

Upma Urundai/ Upma Balls


Raw rice - 1 cup
Toor dal - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Asafoetida - 1/4 tbsp
Green chilly - 1
Ginger - 1 inch
Curry leaves - few
Salt - as needed
Water - 2 cups


Soak the rice and toor dal together for two hours.Coarsely grind the rice & dal mixture.

Heat oil in a pan and add mustard seeds,urad dal,asafoetida,green chilly,ginger,curry leaves and fry it few mins.

Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix it well for few mins without forming lumps.

The rice absorbs all the water and becomes a non sticky dough then turnoff the flame.Let it cool down.

Grease the idly plate with little oil. Make small balls from the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.

Now soft upma urundai is ready to serve. Serve it with sambar or chutney.

Saturday, November 17, 2012

Chapathi Noodles


Chapathi - 3
Onion - 1 (chopped) 
Carrot - 2 (chopped) 
Capsicum - 1 chopped 
Garlic - 4 pods chopped
Cabbage - 1/4 cup
Pepper powder - 1 tbsp
Soya Sauce - 1 tbsp
Tomato sauce - 2 tbsp
Salt - as required
Oil - 2 tbsp

Stack the 2 chapathis and cut into four squares and then cut into thin strips lengthwise.
Heat oil in a pan, add onion, garlic  & saute for few mins.Then add carrot,cabbage,capsicum saute them for a minute.

Then add soya sauce, tomato sauce,pepper powder,salt & mix well. 

Sprinkle little water and close the pan with lid & cook it till all the vegetables are slightly soft & cooked.

After,reduce the flame and add chopped chapathi. Stir it for few mins and switch off.

Garnish with coriander leaves & serve hot.

  • You can add lemon juice after removing from heat.
  • You can also add egg with the vegetables while sauting.

Monday, November 12, 2012

HAPPY DIWALI - Special Sweet Badusha

Dear all,

           Wishing you and your family a Very Happy Diwali.


                   Diwali Special Sweet - BADUSHA

Maida - 2 cup

Butter - 1cup
cardamom powder - 1/4 tbsp
baking soda & baking powder - a pinch each.
sugar - 2 cup
water - 1 1/2 cup
Oil -1 cup
Rose essence - 2 drops(optional)
Chopped Almond - 2 tbsp
Lime - 2 tbsp


Mix the butter with baking soda and baking powder till it blends well.
Add the maida little by little and mix well.Sprinkle cool water little by little & knead till the dough is soft.

Divide the dough into small balls & flatten them using finger.

Make a small depression in the center of the flattened dough and deep fry them in very low heat.

Meanwhile,heat the water and sugar in a big vessel.When the sugar syrup is boiling,reduce the flame & keep heating for another 5 mins.

Add few drops of rose essence and cardamom powder and heat for 2 mins.

Then squeeze the lime over it to prevent crystallization. Then turn off the flame.

Drop the fried hot badusha into the sugar syrup and let it soak for 10 minutes. 

Flip them over at regular intervals & take out and place in a plate.

Decorate with chopped almonds & serve it.

Wednesday, November 7, 2012

Potato Nest


Potato - 3
Big onions  - 1
Ginger and Garlic - 2 tbsp
Green chillies - 2
Curry leaves - few
Coriander leaves - few
Pepper powder- 1/2 tbsp
Redchilli powder - 1/2 tbsp
Turmeric powder - 1/2tbsp
Salt to taste
Vermicelli (Semiya) - 1/2 cup
Rice flour - 2 cups
Oil - 1 cup


Pressure cook the potatoes for 1 whistle and mashed it.

Heat 1tbsp of oil in a pan and Saute the chopped onion,ginger, garlic, green chillies,curry leaves & coriander leaves for few mins.

Add the mashed potatoes,red chilli powder,pepper powder,turmeric powder to this and mix it well. Then turnoff the flame.

After few mins shape the dough  into small balls & keep aside.

In a bowl mix riceflour and salt with water to make a thick batter.Dip the balls in this and roll it in semiya and deep fry in oil. 

Serve hot with tomato sauce.

Monday, October 29, 2012

Vendakkai Masala (Okra/Bhindi Gravy)

Vendakkai/Okra – 1/2 kg
Onion - 3
Tomato – 3
Green chilli – 2 no 
Garlic - 6 cloves
Ginger – 1 inch
Red chilli powder – 1 1/2 tbsp
Coriander powder – 2 tbsp
Turmeric powder - 1 tbsp
Pepper powder – 1 tbsp
Cumin powder – ½ tbsp
Garam masala powder – 1 tbsp
Salt – as per taste
Oil – 3 tbsp
Fennel seed – 1 tbsp
Clove – 4 no

Method :

Wash and cut the okra into medium pieces.

Cut onion, ginger, garlic, green chilli into a fine pieces.Grind tomato into smooth paste.

Heat oil in a pan, add okra,salt,turmeric powder,red chilli powder and fry till cooked & Keep    

Heat oil in an another pan,add fennel seeds, clove,cinnamon,onion,ginger,garlic, green chilli, & salt and fry till onion turns transparent.

Add ground tomato paste,red chilli powder,coriander powder,cumin powder,pepper powder,garam masala powder and fry it well till oil separates from the gravy. 

Now add fried okra in the gravy and mix it well.

Garnish with coriander leaves.

Serve hot with steamed rice or chapati.

Saturday, October 20, 2012

KFC Popcorn Chicken


Boneless chicken - 1/2 kg
Corn flour - 2 tbsp
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Onion powder - 3/4 tbsp
Maida flour - 1/2 cup
Egg white - 1 tbsp
Crushed corn flakes/Bread Crumbs - 1 cup
Salt - as needed
Oil for deep frying


Clean and cut  the boneless chicken into small pieces and wash it.

Take the chicken pieces in a bowl, add egg white,ginger-garlic paste,corn flour,maida flour,turmeric powder,pepper powder,red chilli powder,garam masala,onion powder,salt & mix it well.

Marinate the chicken and set aside for atleast an hour. 

After that,roll each piece of chicken in the crushed corn flakes/bread crumbs & keep aside.

Heat oil in a pan. When oil is hot,reduce the flame to medium & add the coated chicken pieces and fry till they are fully cooked. 

Serve the hot crispy popcorn chicken with tomato ketchup.


Do not fry the chicken pieces on a high flame.

Tuesday, October 16, 2012

Fish Pepper Curry


Fish - 1 ( cut into small pieces)

Tamarind pulp - 1 1/2 tbsp
Curry leaves - few
Pepper - 1 tbsp
Onion - 1(chopped)
Tomato - 1 large (chopped)
Ginger - 1/2 inch
Garlic - 3 cloves 
Coriander leaves - 1/4 cup
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Turmeric powder - 1 tbsp
Salt - 1 tbsp


Marinate the fish pieces in salt and pepper for 10 mins.

Grind tomato,garlic,ginger,coriander powder,chilli powder,cumin powder turmeric powder,salt into a smooth paste.

Heat oil in a deep bottomed vessel.Add onion & curry leaves and fry for few mins .

Add the ground masala paste and saute on a low flame till the oil separates from the mixture.Keep stirring occasionally.

Add the marinated fish & stir it for 5 mins .Add the tamarind pulp and 1 cup water  & mix well.

Cook the curry for  5-7 mins & then turn off the flame.

Garnish with coriander leaves(cilantro).Serve hot with white rice or rotis.

Thursday, October 11, 2012

Quick Sambar


Tomatoes - 2 nos (chopped) 

Onion - 1 No (medium size, chopped)

Green chillies - 2 nos (Lengthywise Slitted)

Curry leaves - a few

Mustard seed - 1 tsp 

Fennel seed - 1 tsp

Turmeric powder - 1 tsp

Sambar powder - 1 tsp

Fried gram powder - 2 tbs

Oil - as you need 

Salt - to taste   


Dissolve the fried gram powder into water as thick as you want. 

In a pan heat oil , add mustard seed and fennel seed to splutter. 

Then add chopped onion , tomatoes ,slitted green chillies  and curry leaves.

Add   turmeric powder, sambar powder, salt and some water. 

Allow it to cook well at medium flame.

When the tomatoes comes soft add the fried gram powder paste 

and adjust the quantity and consistency.

Give some time to cook and garnish with fresh curry and coriander leaves...

This is  nice match to hot idlies , dosa and chapathis... 

Friday, September 21, 2012

Bottlegourd/ Sorakkai Stir Fry


Bottlegourd - 1(Peeled & Cubed)
Onion - 1(chopped)
Mustard seeds - 1 tbsp
Chana dal - 1 tbsp
Turmeric powder - 1 tbsp
Cumin seeds - 1 tbsp
Garlic  -5 clove
Red chilli powder - 2 tbsp
Salt to taste
Oil - 1 tbsp


Heat oil in a pan. Add mustard seeds, chana dal and let it splutter.

Grind the cumin seeds, red chilli powder, garlic into smooth paste & keep aside.

Add onion, turmeric powder and saute till onion turns transparent. 

Add bottlegourd pieces & stir it. Cover the pan and cook on low flame till they are soft but not mushy. Keep stirring occasionally.

Now add the ground masala paste, salt and mix well for few mins.Then turnoff.

Garnish with coriander leaves.

Monday, September 17, 2012

Beetroot Masala Balls


Beetroot – 2
Coconut – 4 tbsp
Small onions - 10
Green chillies - 5
Ginger-garlic paste - 1 tbsp

Roasted gram - 3 tbsp
Coriander seeds - 1 1/2 tbsp
Cinnamon- 1
Clove - 2
Turmeric powder - 1/4 tbsp
Curry leaves - few
Coriander leaves – a few
Salt - as needed
Oil – 1 cup


Peel the beetroot's skin and grate finely & Keep aside.Grind the roasted gram into a smooth powder.

Heat 1/2 tbsp of oil and roast the coconut, small onions, green chillies, ginger-garlic paste, cinnamon, clove,coriander seeds,roasted gram for few mins & keep aside.

Grind the roasted ingredients,turmeric powder & salt into a smooth paste & keep aside.

Heat 1/2 tbsp of oil and fry the grated beetroot and coriander leaves for few mins & keep aside.

Mix the beetroot with the ground masala and add the roasted gram powder & salt. Shape into small balls.

Deep fry the balls and serve hot.

Tuesday, September 11, 2012

Channa Masala


Chick peas - 1 cup
Onion - 1 (Chopped)
Tomato - 1
Ginger-garlic paste - 1tbsp
Cardamom - 2
Cloves - 2
Chilli powder - 1 tspn
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp 
Black pepper - 1/2 tbsp
Fenugreek seeds(methi) - 1/2 tbsp
Oil - 1 tbsp
Salt to taste
Coriander leaves - few


Soak chick peas in water overnight and pressure cook them.

Heat a pan and dry roast the cardamom,cloves,fenugreek and black pepper and grind it to a powder.

Grind the tomatoes into a smooth paste.

Heat oil in a pan, add onions and ginger-garlic paste & fry till the onions turns translucent.

Add the tomato paste, masala powder, chili powder,cumin powder & salt. Cook it for 2-3 minutes.

Then,add the chick peas, cook it or another 5mins. Garnish with coriander leaves.

Serve hot with poori or chapathi.

Thursday, September 6, 2012

Karaikudi Chicken Varuval/ Chicken Fry


Chicken- 1/2 kg
Onion-1 Chopped
Tomato-1 Chopped
Turmeric powder- 1/2 tbsp
Chilli powder- 1 1/2 tsp
Coriander powder- 1/2 tbsp
Mustard seeds -1/2 tbsp
Cumin – 1/2 tbsp
Fennel seeds- 1/2 tbsp

Red Chillies- 5
Coriander seeds-2 tbsp
Ginger- 1 inch
Garlic- 6 pods
Cinnamon- 2 inch
Cardamom- 2
Black Pepper- 1 tsp
Cloves- 2
Grated coconut- 2 tsp
Curry leaves- 2 sprig

Oil - 2 tbsp
Salt- as needed


Heat 1 tbsp of oil in a pan and roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, pepper, cloves, curry leaves and grated coconut for few mins & turn off.

Grind all the ingredients into a smooth paste by adding some  water.

Clean the chicken and add turmeric powder, chili powder and salt. Keep aside for 30mins.

Heat oil in a pan. Add mustard seeds to splutter. Add cumin seeds and fennel seeds. Let it fry for few seconds.

Add Onion. Fry till it becomes golden brown in color.Add tomatoes and fry till it becomes soft.

Add coriander powder and fry for 5 mins.Add the ground paste and fry for 3 minutes.
Then add the marinated chicken and some water.

At medium flame,cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.Stir occasionally.

Garnish with coriander leaves.

Tuesday, August 28, 2012

Plums Milkshake


Plums - 1 cup (washed and deseeded)
Jambolan(Naval Pazham) - 1/2 cup  (washed and deseeded )
Sugar - 1/2 cup (according to taste )
Milk - 1 cup
Ice cubes - 1/2 cup

Method :

Mix all the ingredients and blend it for few minutes.

If the mixture is thick, add some water and blend it again.

Now the sweet,sour & tangy milkshake is ready to serve.

Friday, August 24, 2012

Coconut Milk Soup / Rasam

Coconut Milk Soup/Rasam is very easy to prepare and tasty too. This is a very good remedy for mouth and stomach ulcers.


Thick Coconut milk - 1 cup
Onion - 1( chopped)
Ginger- Garlic paste - 1 tbsp
Turmeric powder - 1/4 tbsp
Red chilli powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Mustard seeds - 1/4 tbsp
Dy red chillies - 2
Curry leaves - few
asafoetida - a pinch
Lemon Juice - 2 tbsp
Salt - as needed
Oil - 1 tbsp


Heat oil in a pan,add mustard seeds,cumin seeds & asafoetida.After splutter, add ginger-garlic paste and fry it till the raw smell goes out.

Add onion,dry red chilli & curry leaves and fry it for few mins.

Then,add thick coconut milk,turmeric powder,red chilli powder,garam masala powder,salt & 1/4 cup of water and bring it to boil for 5 mins.

After that,add lemon juice and turn off the flame.

Serve hot. 

Thursday, August 16, 2012

Mushroom Pizza (without oven)


For Pizza Base:

Maida flour - 1 cup
Baking soda - 1 tbsp
Yeast - 1 tbsp
Salt - as required

warm water - 1 cup

For the toppings:

Butter - 4 tbsp
Tomato puree - 1/2 cup
Big Onion - 3(chopped)
Green chillies- 3(finely chopped)
Garlic - 1/2 cup
Oil - 1 tbsp
Salt - as required
Capsicum -2(finely chopped)
Mushroom - 1/2 cup(chopped)
Cumin seeds - 
½ tbsp
Cheese - 2 small cubes


For the pizza base:

In a  bowl,add maida flour,yeast,baking powder,salt & knead into a soft dough using enough of warm water.Keep aside for 15 minutes.

Divide the dough into 2 equal portion and roll like a roti, it should be thicker atleast 1/2 inch.

Now put the pizza roti in a chapathi pan.Spread butter in the corner and close it with a lid.

Cook on a low flame for 5 to 7 minutes till the base is cooked and fluffy.

Remove and allow to cool. Keep aside.

For the onion- tomato paste:

Grind onion,garlic and green chillies into a smooth paste.

Heat the oil in a pan,add onion,garlic and green chillies paste & stir it for 2 mins.

At medium flame,add the tomatoes puree and mix well.Add salt and cook for 5 mins.Then remove from the heat. keep aside.

For Mushroom Toppings:

Heat oil in an another pan.Add cumin seeds and fry it for few seconds. 

Add the finely chopped onion and cook for 2 mins.Then add finely chopped capsicum and cook for few mins. 

Add chopped mushroom,salt to taste and cook in medium flame until they become soft.
Turn off the flame and keep aside.


Making of pizza :

Heat a dosa pan,grace with little butter and place the pizza base over the pan & cook for a minute and turn into another side and turnoff the flame.

Spread the onion- tomato paste over the pizza base & toppings with hot mushroom-capsicum-onion paste.


Sprinkle the grated cheese over the hot pizza & Serve hot.


For toppings, you can also add panner, boiled vegetables & corn as per our taste.

You can also use ready pizza base.

Friday, August 10, 2012

Soya Chunks Curry


Soya chunks - 1 cup
Onion - 2 (finely chopped)
Tomato - 3 (finely chopped)
Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Peppercorns - 1/2 tbsp
Green chilli - 1
Coriander seeds- 1tbsp
Fennel seeds - 1 tbsp
Cinnamon - 1
Cardamom - 2
Cloves - 1
Ginger - 1 small piece
Garlic - 4 pods

Mustard seeds - 1tbsp
Channa dal - 1tbsp
Asafoetida - 1/4 tbsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves - few

Curry leaves


Soak Soya chunks in hot water for 10 minutes, then wash it in cold water and drain excess water.

Grind the  Coconut ,Cumin seeds,Peppercorns,Green chilli,Coriander seeds,Fennel seeds,Cinnamon,Cardamom,Cloves,Ginger,Garlic,Coriander leaves into a smooth paste.

Heat oil in a pan,add mustard seeds,channa dal &asafoetida.After splutter,add onion and saute till they transparent.

Add tomato & curry leaves and saute until they soft. 


Add Soya chunks and fry it for a minute.

Then add the ground paste and fry till the raw smell goes.

At medium flame,add 2 cups of water and salt,cook it for 5 - 7 mins.Then turnoff the stove.

Garnish with coriander leaves.Serve it with chapathi and hot rice.

Tuesday, August 7, 2012

Semiya / Vermicelli Pakoda

Vermicelli/semiya - 1 cup
Onion - 1 large(chopped)
Ginger-garlic paste - 1 tbsp
Green chillies - 4(finely chopped)
Boiled & mashed potato - 1/2 cup
Gram flour - 1/4 cup
Rice flour - 1 tbsp
Coriander leaves - 1 tbsp(chopped)
Curry Leaves - 1 tbsp(chopped)
Chilli powder - 1/2 tbsp
Ghee - 1/2 tbsp
Salt to taste
Oil for deep frying


Heat 1 tbsp of oil in a pan,add ghee and semiya/ vermicelli.Fry it for a minute & turn off the stove.(Dont burn the vermicelli)

Pour hot water over the vermicelli and drain & immediately add a cup of normal water and drain well. Keep aside.

In a bowl,add all the ingredients,mashed potato & cooked semiya/ vermicelli and mix well.

Add 1 tbsp of hot oil & mix it well.

Heat 2 cup of oil in a pan,Once its hot,take a small ball size of the pakoda batter and drop into the oil.

Deep fry the pakodas till it turns golden brown and crispy.

Serve it with tomato sauce.

Saturday, August 4, 2012

Mango Rice



Cooked rice - 1 cup
Green Mango - (1 peel off the skin and grated it)
Oil - 2 tsp
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Urad dhal - 1 tbsp
Channa dhal - 1 tbsp 
Dry red chilli - 2
Green chillies - 2
Asafoetida - a pinch
Turmeric powder - 1/4 tbsp
Curry leaves - few
Coriander leaves - few
Oil - 2 tsp
Salt - 1/2 tsp


Heat oil in a pan, add mustard seeds, cumin seeds,urad dhal & channa dhal.

After splutter,add green chillies,dry red chilli,asafoetida and curry leaves & fry it

Under medium flame,add grated mango & salt and mix well for 2 mins.

Add cooked rice and mix well for few mins. Then turnoff the stove.

Garnish with coriander leaves and serve it.

Thursday, August 2, 2012

Spinach Gravy/ Keerai Kuzhambu



Spinach/Keerai- 1 cup(finely chopped)
Small Onion - 1cup
Garlic - 10 pods
Fenugreek seeds(Venthayam) - 1 tbsp
Cumin/Jeera - 1tbsp
Pepper - 1tbsp
Tumeric powder - 1/4tbsp
Redchilli powder - 1tbsp
Coriander powder - 1 1/2 tbsp
Asafoetida powder(Perungayam ) - 1/4tbsp
Grated coconut - 4 tbsp
Mustard seeds - 1/4 tbsp
Channa dal - 1/4tbsp
Tamarind Juice - 1/4 cup
Salt - as needed
Oil - 2 tbsp


Heat 1tbsp of oil in a pan,add 1/2tbsp fenugreek seeds,cumin/jeera ,pepper and fry it for few mins.Then add the grated coconut and fry it.

At medium flame,add chilli powder,coriander powder,turmeric powder,asafoetida powder& salt and fry it for few mins.Let it cool for 5 mins.
Then Grind the masala into a smooth paste & keep it aside.

 Heat 1 tbsp of oil in a pan,add 1/4 tbsp of fenugreek seeds,mustard seeds & channa dal.
After splutter,add small onion and garlic and saute it for 2 mins.

Now,add the coconut masala paste and add 1/2 cup of water& mix it well.Under medium flame, Cover the pan and cook it for 5 mins.

After that,add finely chopped spinach/keerai and again close the pan & cook it for 5 mins.

Then add the tamarind extract/juice and cook it for 2mins.Turn off the stove.

Serve it with hot rice.


You can use any spinach/keerai for this gravy.

Monday, July 30, 2012

Sago Vegetable Upma/Javvarisi Upma

Sago vegetable Upma or sabudana upma is a maharashtrian favorite food. This dish is highly nutritious and less in fat , hence people who are in diet can take this upma instead of rice.


1 Cup 
Onion - 1 (finely chopped)
Beans- 1/4 Cup (finely chopped)  
Carrot - 
1/4 cup  (finely chopped)
Green chillies -  2(chopped)
Ginger -  1/2" (Grated)
Potato - 1/4 cup(optional)
Curry leaves - few

Red chilli powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Salt - as needed
Oil - 1 tbsp
Lemon juice - 1 tbsp


Wash and soak the sago/javvarisi with 3/4 cup of water for 4 hrs and drain out all the water from sago/javvarisi.

Pressure cook the sago/javvarisi with 1/2 cup of water for 1 whistle.

Heat oil in a pan & add Mustard seeds.After splutter, add onion and fry it till they transparent.

Add green chillies, ginger and curry leaves saute for few mins. Then add the chopped carrot,beans & potato and saute for a while.

Add chilli powder and garam masala powder and mix well.

At medium flame,sprinkle some water & add salt. Cover the pan and cook till vegetables are soft.

Add the 
sago/javvarisi  & mix it well.Finally add the lemon juice & turn off the stove.
Garnish with chopped coriander leave & serve hot.

Friday, July 27, 2012

Raw Plantain Stir Fry (Valakkai Thoran)



Raw Plantain - 1 (big size)
Oil - 1tbsp
Mustard seed -1/2 tbsp
Red chillies -2
Curry leaves - few
Coconut - 2 tbsp
Cumin seeds - 1tbsp
Garlic -1 pod
Turmeric Powder - 1/4 tbsp
Pepper powder - a pinch


Peel the skin and cut the plantain in small cubes . 

In a pan, add 1 cup of water, turmeric& salt.Close the pan &cook till the plaintain is done.Drain the water and keep it aside.                                         


Grind the coconut ,turmeric, garlic ,cumin seeds,red chilli& pepper powder into a coarse paste.
In a pan, add oil,mustard seeds & let it splutter. Then add curry leaves, cooked plantain and the ground coconut paste.Mix it well till the raw smell goes.Then turn off the stove.

Serve it with sambar or curd rice.