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.