Monday, April 1, 2013

Horse Gram or Kollu Paruppu Chutney and Rasam

Horse gram or kollu paruppu  is a healthy bean and good source of protein and iron. It has lots of health benefits such as reducing cholesterol,helps in weight reduction and remedy for cold and cough.

Ingredients :

Kollu or horse gram dhal - 1 cup 

Onion -1 cup (chopped)
Tomato -1 

Cuming seeds - 1 tbsp
Pepper - 1tbsp
Turmeric powder - 1/4 tbsp
Red chilli Powder-1 tbsp 
Coriander Powder - 1tbsp
Tamarind extract - 1/4 cup
Mustard seeds -1 tbsp 
Hing- a pinch 

Curry leaves - few
Garlic - 4 pods

Oil - 1tbsp
Salt - as needed


Clean and remove stones from horse gram. Wash it and pressure cook the horse gram with 3 cups of water for 4 whistle.

Heat oil in a pan, add cumin seeds,pepper seeds, chopped onion, curry leaves, tomatoes,garlic and fry it for few mins in a medium flame.

Add the cooked horse gram with cooked water,red chilli powder,coriander powder,turmeric powder,salt and 1cup of water and bring to boil for 10 mins at medium flame.Then turnoff.

Drain the water from the kollu dal and keep aside.

Heat oil in a another pan,add mustard seeds and hing .After it splutters,add the kollu water and tamarind water.When it starts boiling ,turn off the stove.Now kollu rasam is ready to serve.

Leave the kollu dal to cool little bit and grind it well.(Adjust the salt level)

Now kollu chutney is ready to serve.

Serve the kollu chutney and kollu rasam with hot rice.

Thursday, March 7, 2013

Cauliflower and Peas Gravy


Cauliflower -1 medium sized (Cut into small florets)
Green Peas - 1 cup(fresh)
Onions - 1
Tomatoes - 2
Mustard seeds - 1/4 tbsp

Hing - a pinch
Ginger-Garlic paste - 1 tbsp
Garam Masala powder - 1tbsp
Turmeric Powder - 1/2 tbsp
Red Chilli Powder - 1/2 tbsp
Coriander powder - 1tbsp

Curry leaves- few
Curd - 2 tbsp
Gram Flour - 1/4 Cup

Coriander leaves - few
Salt to taste
Oil - 1tbsp


Wash and clean the cauliflower florets in hot water with a pinch of turmeric powder for about 10 mins. Drain the water and keep aside.

In a bowl, mix curd,gram flour and 1/4cup of water into a paste & keep aside.

Heat oil in a  pan, add mustard seeds,hing & curry leaves.After splutter add chopped onion and saute it until they turn  transparent.

Add the ginger-garlic paste and fry it for few mins.Add tomato and fry it until they become soft.

Now add the peas and chopped cauliflower and fry it.

Add red chilli powder,garam masala powder,turmeric powder, coriander powder and 1 cup water & mix it well.

Cook the vegetables for 15 mins & add the curd gram flour mix to the gravy  and mix well in a low flame.

Now add sufficient water to this mixture and bring it to boil for few mins.

Garnish with coriander leaves and serve hot with chapathi and rice.

Wednesday, February 13, 2013

Aval Upma / Flattened Rice Upma

Ingredients :

Aval - 1cup
Onion - 1(finely chopped)
Mustard seeds - 1 tsp
Cumin seeds - 3/4 tbsp
Hing - pinch
Red chillies -1
Curry leaves - few
Coriiander leaves - few
Green chilli -1 (finely chopped)
Ginger - 1/2 tbsp (finely chopped)
Turmeric powder - 1/4 tbsp
Oil -1 tbsp


Wash and soak the aval with very little water for 10mins.

Heat oil in a pan,add mustard seeds.when it splutters add jeera, hing and curry leaves.

Then add finely chopped onions, ginger, green chillies, turmeric powder and salt. 

Fry till the onions turns transparent and then add soaked aval & stir it gently.

Cook it for few mins and remove from flame.

Garnish with coriander leaves and serve hot.


You can add grated coconut,roasted peanuts & cashew nuts,boiled vegetables(carrot,potato,beans) for more taste.

Thursday, January 31, 2013

Fish Biryani


Basmati Rice - 1 cup
Seer Fish(Vanjaram) - 5 small pieces
Corn Flour - 1/4 cup
Onions - 2 
Tomatoes - 2
Green chillies - 2
Ginger garlic paste - 2 tbsp
Curd - 1/2 cup
Bay leaf -1
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Cinnamon stick - 1 inch
Cloves - 3
Cardamom - 3
Red chilly powder - 2 tbsp

Coriander powder - 1tbsp
Garam masala powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Lemon juice - 2 tbsp
Salt - as needed
Saffron - a pinch
Ghee - 1 tbsp
Oil - 1 cup


Wash and clean the fish pieces and drain the water. 

In a bowl add fish pieces,corn flour,1 tbsp of red chilli powder, 1 tbsp of ginger-garlic paste,
1 tbsp of lemon,1 tbsp of curd, 1 tbsp of garam masala powder,1/4 tbsp of turmeric powder and salt.Mix it well & marinate the fish pieces in this paste for half an hour.

Deep fry the fish pieces in the oil and keep aside.

Wash and soak basmati rice for 5 mins,drain and keep it aside.

Heat oil and ghee in a pressure cooker,add cloves,cardamom, cinnamon and bay leaves & let it splutter. 

Add chopped onion and saute till it turns transparent.Add ginger-garlic paste and stir it until raw smell goes off. Add chopped tomato and fry till they turns soft.

Add green chillies, mint leaves and fry it for minute.

Add remaining garam masala powder,1tbsp red chilli powder,coriander powder and stir it for a minute.

Add curd and deep fried fish pieces and stir it gently.

Add rice without water and stir it for few mins then add 1 1/2 cup of water and mix it.

Add lemon juice,salt & saffron powder & mix it well.

Pressure cook the rice for one whistle & simmer for 5 mins and turn off the flame. 

Once the pressure goes off, mix the biryani gently.

Garnish with freshly chopped coriander & Serve hot with raita.

Monday, January 21, 2013

Broccoli Curry with Egg


Broccoli -1(chopped into small pieces)
Eggs - 2
Onion -1 (finely chopped)
Ginger garlic paste -1 tbsp
Green chillies -2 (chopped )
Red chillies - 2
Chana dal -1 tbsp
Urad dal -1/2 tbsp
Mustard seeds- 1/2tbsp
Hing - a pinchCumin seeds -1/2 tbsp
Turmeric Powder - 1/4 tbsp
Garam masala powder -1/2 tbsp
Curry leaves -few
Salt - 1/2 tbspOil -2 tbsp


Chop the broccoli  into small florets.

Heat oil in a pan,add mustard seeds,cumin seeds,channa seeds,urad dal,hing and curry leaves & saute it.

Add the chopped onions, green & red chilli and saute till the onions become transparent.Then add ginger garlic paste and saute it.

Now add the chopped broccoli salt and turmeric powder & stir it well and saute for 5 mins.

At low flame,Sprinkle some water,close the pan & cook it till the broccoli becomes soft.

Now break two eggs and add it to the curry and saute it well so the egg mixture breaks in to small pieces and let it cook for 2 minutes.

Sprinkle little garam masala powder and let it cook for 2 minutes & switchoff the stove.

Serve hot with chapathi or rice.

Monday, January 14, 2013

Vazhakkai Kuzhambu/ Raw Banana Gravy


Raw Banana (chopped) - 
Onions (chopped) - 1
Tomato(chopped) - 2
Red chilly powder - 1/4 tbsp
Tamarind extract - 1/4 cup
Coriander seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Peppercorns - 1/4 tbsp
Fennel seeds - 1/4 tbsp
Fenugreek seeds - 1/2 tbsp
Cloves - 1
Cinnamon stick - 1
Grated coconut - 1/4 cup
Curry leaves  - few
Gingelly Oil - 1 tbsp

Dry roast the coriander seeds,cumin seeds,pepper corns,fennel seeds,1/4 tbsp fenugreek seeds,clove,cinnamon stick,grated coconut for few mins.

Then grind the ingredients into a fine paste with enough water.

Heat the gingelly oil in a pan and add the fenugreek seeds & fry for few mins.

Add the chopped onions, tomatoes, curry leaves and saute it until the onions turns transparent.

Add the raw banana pieces & stir it for few minutes. 

At low flame, add the ground masala paste and cook everything for 5 mins

Add the tamarind extract, red chilly powder & salt and cook it until the oil gets separates from the gravy.Then turn off.

Serve it with hot steamed rice.

Monday, January 7, 2013

Thalapakattu Mutton Biryani

Thalapakattu Mutton Biryani is very tasty & popular in dindigul(Tamilnadu). The special of this briyani is to grind each ingredients and frying them separately. You can prepared this briyani either with chicken or mutton.Here is the recipe for mutton biryani in thalapakattu style.


Mutton - ½ kg
Basmati rice - 2 cups
Oil - 5 tbsp
Ghee - 1 tbsp
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 5 pods
Green chilly - 4
Coriander & mint leaves - 1 cup

Turmeric pwd - ½ tbsp
Red chilly pwd - 1 ½ tbsp
Garam masala pwd - 1 ½ tbsp
Bay leaf - 1
Cumin - ½ tbsp
Cinnamon - 2
Cloves - 2 to 4
Cardamom - 2
Curd - ¼ cup
Lemon Juice - 1 tbsp
Salt to taste

Wash and soak the basmati rice  in water for 10 mins & drain the water and keep aside.

Clean & wash the mutton and  pressure cook the mutton pieces with ½ tbsp salt, ½ tbsp turmeric pwd, 1 tbsp oil , ½ tsp red chilly pwd & 1 cup of water for 4 to 5 whistles.

Now drain the stock from the mutton and keep the meat & stock aside.

Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep aside.

Grind the chopped garlic, ginger, green chilly and mint leaves to a coarse paste without adding   


Now add chopped onion to the paste and grind it.
Heat a pressure cooker with 5 tbsp of oil and 1 tbsp ghee.Add bay leaf, cumin, cinnamon, cardamom & cloves.

After splutter,add coriander leaves and saute for few mins.

Add the ground masala paste and fry in low medium flame until the raw smell goes out.

Add finely chopped tomatoes and salt & fry in low flame for 5mins.

Once the oil separates out from the masala, add red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 mins.

Add curd and mix it well.

Now add boiled mutton pieces and ½ cup of mutton stock & allow to boil for 3mins.

Now add the basmati rice and mix it gently.

Add 3 ½ cups of water and adjust the salt.

Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.Then turn off.

Open the cooker lid after the steam goes away & squeeze out the 1 tbsp of lemon juice and stir it gently.

Now tasty thalapakattu mutton biryani is ready to serve.


you can adjust the spice level according to your taste.