Wednesday, April 18, 2012

Brinjal Chutney

Brinjal       -  4 medium sizes                                    
Tamarind - a small piece 
Coconut   -  4 pieces 
Salt to taste 
Onion -   1  small
Tomato - 1  small 
Curry leaves and coriander leaves 
Red chillies -  2 
Channa dal -  2 tbsp

  • Heat 1 tsp of oil in a pan . 
  • Fry all the ingredients . 
  • Cook till the raw smell of brinjal leaves and it becomes tender and skinny . 
  • Blend all the cooked items and season it. 
  • Serve with dosa /idli.                         

Tuesday, April 10, 2012

Channa rice / Sundal Saadham


Rice (basmathi or raw)- 2 cups
soaked overnight and cooked channa- 3/4 to 1 cup

For Grinding:
Small onion - 10
Tomato - 2
Coconut-4 tsp
Jeera- 1 ½ tsp
Red chillies-3 or 4
Coriander leaves- 3 tsp chopped finely
Garlic -7 or 8
Clove - 2
Cinnamon- 2

  1. Wash the rice and keep aside. Pressure cook the channa.
  2. Grind all the ingredients with adding some water.
  3. Add channa and grinded masala with washed rice.
  4. Pressure cook the rice with 4 cups of water. After 3 whistle, channa or sundal rice is ready to serve.
  5. Decorate with Coriander leaf & Serve it with chilled raita.

Friday, April 6, 2012

Amla(Indian Gooseberry) Murraba

Benefits of Amla Murraba:
  • Amla is a very rich source of Vitamin C. According to Ayurvedic Medicines, 100g of amla juice contains as much vitamin C as two fresh oranges.
  • A murabba made from amla is traditionally used as a general health tonic to sharpen the mind and relieve fatigue.
  • Taking Amla juice is ideal for keeping your head and eyes strong.

Ingredients :                                                    

Indian gooseberries ( Amla) - 15-17                    

For soaking :                                            
Water - 2 lit
Alum - 1 tsp

For Sugar Syrup: 
Sugar - 1 kg
Water - 1 lit
Black pepper - 4-5
Green Cardamom - 4-5 Saffron - 2 small pinches (soaked in 2 tsp of water)


  • Dissolve Alum in water and soak the Amlas. keep it a side one day full. 
  • Bitter taste of Amlas is got rid off by this process.
  • Next day Clean the amlas from the alum water and prick well each one, with a fork .This is an 
  • important step. 
  • Boil one litre of water in a pan add the cleaned Amlas and cook well or else the Amlas will not soak syrup well and hence will taste bitter at the end. 
  • Now in thick bottomed pan, add all the ingredients of ‘Sugar syrup’, except saffron. 
  • When the syrup is hot and in thick consistancy,add the drained Amlas and cook for around 20-25 minutes. 
  • Add saffron soaked water, cook for a minute. 
  • Thick syrup ensures that the Amlas can be preserved for months or a year 
  • Later store this in a cleaned airtight container. 
  • No refrigeration is needed to this Amla Murraba stays fine for months.

Wednesday, April 4, 2012

Methi Pulao( vendhaya keerai pulao)


· A small bunch of methi leaves(chopped)
· 1 cup rice
· 2 piece cinnamon
· 1 tbsp fennel seeds (sombu)
· 1 tbsp jeera
· 1 big onion (chopped)
· ¼ tbsp Turmeric powder
· 2 tbsp dhania(coriander) powder
· 1 tbsb red chilli powder
· 1 tbsp garam masala powder
· 2 tbsp ginger-garlic paste
· 1 big tomato (chopped)
· coriander leave


1. Heat oil in a pan.
2. Add the fennel seeds, jeera, chopped onion , tumeric powder, dhania powder, red chilli powder,     
    garam masala powder, chopped tomato, chopped methi leaves, coriander leaves and salt for    
3. Fry the mixture for about 10 minutes.
4. Mix the rice and again fry for about 5 minutes.
5. Pour sufficient water into it and pressure cook on low flame for 5 to 6 minutes.
6. Garnish the dish with fried pieces of paneer.
7. Methi Pulao is ready to serve.
8. Serve it with chilled raita.