Mumbai

Taj Mahal On a Rainy Day

Belapur

Peas Kofta Curry

Peas Kofta Curry

Ingredients

• Potatoes..................2
• Besan....................2 tbsp
• Peas........................2 cups
• Green Chilies...........2
• Turmeric Powder.....1/4 tsp
• Garam Masala........1/2 tsp
• Salt to Taste

For Grinding

• Onion...........................2
• Red Chilies...................2
• Coriander Leaves.........2 tsp
• Tomatoes......................2
• Cumin Seeds.................1 tsp

Method

• Boil the potatoes, peel and cut into pieces.
• Grind the peas coarsely add besan chopped chilies salt to make a dough.
• Make small balls and deep fry them.
• Grind onion, tomatoes red chilies and coriander into a paste,
• Heat a pan with oil, add cumin seeds and ground paste.
• Fry till the oil separates.
• Add the garam masala turmeric powder and water.
• When the gravy thickens add the koftas.
• Add little salt since  already added in the koftas.
• Sprinkle coriander leaves,
• Serve hot with rice.

Thakkali Gotsu

Ingredients

Tomatoes                       3
Onion                             1
Green Chilies                 3
Turmeric Powder           .1/4  tsp
Curry leaves                     few
Mustard Seeds                1 tsp
Rice Flour                       1 tsp

Method

Chop the onion  and tomato into small pieces.
Heat a pan with oil add mustard seeds.
When they splutter add the chilies and curry leaves and onions.
After sautéing 2 minutes add the tomato.
Add turmeric powder and salt.
Mix well and add water to cook.
Mix the rice flour in half cup of water and mix.
Add it to the mixture and boil.
When it thickens transfer into serving bowl.
Serve with pulav, idli and dosa.

Vella Cheedai (Gokulashtami)

Vella Cheedai

 We make this only for Janmashtami day.

Vella Cheedai

Freshly Ground Rice Flour            1 cup
Powdered Jaggery                         1 cup
Sesame Seeds                              1 tsp
Cardamom Powder                       a  pinch

Method

Dry roast the rice flour till it becomes aromatic.
Dry roast the sesame-seeds for a minute.
Fry the coconut for a minute.
Heat pan with one cup of water and add the jaggery.
When jaggery fully dissolved in water filter to remove impurities.
Boil the syrup and when it is hot add slowly the rice flour, coconut ,sesame seeds
and cardamom powder.
Make small balls and deep fry them in medium flame.

Uppu Cheedai

Uppu Cheedai

Ingredients
Rice Flour                   1 cup
Urad Dhal Powder       2 tbsp.
Butter                          1 tbsp.
Cumin Seeds              1 tsp
Grated Coconut             2 tsp
Asafetida                   1/4 tsp
Salt to Taste

Method

Take a bowl and mix all ingredients together.
Add water and make thick dough.
Make small balls and keep for 10 minutes to dry.
Heat a pan with oil and deep fry them.

Quotes

If an egg Breaks Due 2 outside Force


"LIFE ENDS" But

If it breaks From Inside "LIFE BEGINS"

Great Things Always begin From Inside

So try to make Your INSIDE GOOD.



If you don't goafter what you want,

you 'll never have it. If you don't ask, the answer is always no.

If you don't step forward, you're always in the same place. Unknown source

Watermelon Juice and Watermelon Salsa

Water melon                 1/2
Sugar                           1/4 cup              
Water                          1cup
Mint leaves                  few

Method

Remove the skin and seeds. Cut into cube.
Heat a pan with one cup water and sugar.
Add the mint leaves. When it boils remove and let it cool.
Filter this water. Take a blender add the melon sugar water and crushed ice and blend, pour this juice in glass and serve.

Watermelon Salsa

Watermelon (Sliced                2 cups
Cucumber .(Sliced)                1/2 cup
Tomato.(Sliced)                     1/2 cup
Onion (Minced).                    1/2 cup
Coriander Leaves. Minced     1/4 cup
Lemon Juice                          1 tsp
Jalapeno Pepper Minced           2 tsp
Salt to Taste

Method
Mix all well and keep in fridge.
Serve with chips and it is very healthy dish.

Kothavarakkai Parippu Usali

Kothavarakka Parippu Usali

Kothavarakkai Parippu Usali

Ingredients

• Tur Dhal.....................1 cup
• Red Chilies.................3
• Asafoetida..................1/2 tsp
• Kothavarakkai.............250 gm
• Turmeric Powder........1/4 tsp
• Salt to Taste.

Method

• Soak the dhal for 2 hours.
• Grind with chili asafoetida and salt coarsely.
• Heat a pan with oil add mustard seeds and urad dhal.
• When the mustard crackle add the ground dhal.
• Mix well till the water evaporates.
• Add little oil and dhal should be separated or
• (Keep on microwave for a minute)
• Wash the kothavarakkai (Clustered beans) into small pieces.
• Boil water, cook the beans with turmeric and salt.
• Remove the water and keep.
• Add this kothavarakkai to the dhal and mix.
• It goes with Samar./ Rasam rice.

Ginger Pickle

Ginger Pickle

• Cut Ginger.............................1/2 cup....
• Tamarind................................lemon size
• Red Chilies............................12
• Powdered Jaggery.................1/2 cup
• Urad Dhal.............................2tsp
• Asafoetida.............................1/2 tsp
• Oil.........................................3tbsp
• Salt to taste

Method

• Add water to the tamarind and keep in microwave for 30 seconds.
• Wash and remove the skin of the ginger, cut into pieces.
• Heat a tawa add oil, red chili, urad dhal.
• When the dhal becomes red , remove and cool it.
• Grind the ginger, chili,  jaggery. dhal tamarind and salt into a thick paste
• Heat a tawa with oil add mustard seeds.
• When it crackles add to the mixture.
• It is very tasty and serve with idli, dosa  and rice..

Cookies

Cookies

Ingredients

• Milk.........................................1 cup
• All Purpose Flour.....................1cup
• Oats........................................1cup
• Baking Soda............................1/2 tsp
• Baking Powder....................  .1/4 tsp
• Cinnamon Powder................  .1/2 tsp
• Vanilla Essence.........................1/2 tsp
• Powdered Flax seed.................1 tsp
• Melted Butter ..........................1/2 cup
• Powdered Brown Sugar...........1/2 cup
• Powdered mixed nuts...............1/2 cup

Method

• Soak the oats in milk
• Preheat the oven to 350 degree.
• Mix flour,nuts,baking powder, baking soda, and cinnamon powder.
• Beat the butter, sugar, brown sugar and powdered flax seed.
• Add both mixture together and mix well.
• Take one tsp of the dough and just press in the middle.
• Place all the balls in a greased plate,leaving space in between
• Bake it for 12 minutes

Vegetable Fried Rice

Vegetable Fried Rice

Its main ingredients are vegetables and rice.

Ingredients

• Basmati Rice......................2 cups
• Carrot................................1
• Cabbage............................50 gm
• Beans................................50 gm
• Onion................................1
• Capsicum...........................1
• Spring Onion..................... 3
• Green Chilies.....................3
• Pepper Powder..................1 tsp
• Ghee..................................2 tbsp
• Oil......................................1 tbsp
• Soy Sauce..........................1 tbsp
• Cashew...............................6
• Coriander Leaves...............few
• Salt to Taste

Method

• Wash the rice and soak for  10 minutes and drain.
• Fry the rice with ghee for 5 minutes.
• Cook the rice by adding water and salt.The rice should not be over cooked.
• Heat  a pan with oil add all cut vegetables, chilies.
• When the vegetables are tender add vinegar and soy sauce and saute it. 
• Add pepper and salt and cooked rice.
• Garnish with coriander leaves and roasted cashew nuts.

Potato Podimas

Ingredients

Potato Podimas

• Potato..............................4
• Green Chilies....................4
• Coconut...........................1/2 cup
• Curry Leaves.....................few
• Mustard Seeds.................1 tsp
• Chana Dhal..................... 2 tsp
• Salt to Taste

Method

• Boil the potato, peel and mash.grind the coconut, curry leaves and green chilies coarsely.
• Heat a pan with oil add mustard seeds and chana dhal.
• When it crackles add the potato and coconut.
• Mix well and serve with sambar rice.
• (You can omit coconut and use this dough for potato vada)

Whole Wheat Pasta With Spinach.

Whole wheat Pasta with Spinach

• Pasta.................1 cup
• Spinach.............2 cups
• Basil..................1 cup
• Walnuts.............1 cup
• Olive Oil............1/2 cup
• Pepper..............1 tsp
• Salt to Taste

Method

• Roast the walnuts for two minutes.
• Boil water with salt and 1tsp oil. Add the pasta when the water boils and cook the pasta.
• Remove the pasta  and filter.
• Blend the spinach, basil and walnuts with olive oil.
• Add this paste to the pasta pepper and  little salt .
• Mix well, add olive oil and  cheese.
• Very tasty and good for health

Diwali Bhakshanams(தீபாவளி பக்ஷணம்)

  Diwali Bhakshanams Click the below recipes

Thattai (Snack),  

Ribbon Pakodas

Diwali Bhakshanams

• Thenkuzhal

• South Indian Spicy Mixture( Chivda)

• Diwali special marundu (Ginger Lehiyum)

• Maladu

• Kaju Burfi(cashew nut Burfi)

• Pal Kova (Milk cake)

• Anjir/Dates Burfi (Figs/Dates Burf

• Bundhi ladu 

  Mysore Pak

• Netrankai Upperi 

• Chakli( Like Murukku)

• Thenkuzhal

• South Indian Spicy Mixture( Chivda)

• Pasi Paruppu payasam

•  

Milk Shakes for Kids

Banana Strawberry Shake

Banana Strawberry Shake

• Milk........................1cup
• Vanilla Ice Cream.....1 scoop
• Banana....................1
• Strawberry...............3

Blend all together in a blender


Chocolate Milk Shake.

• Milk...................................1 cup
• Vanilla Ice Cream...............1scoop
• Chocolate Syrup.................1tbsp

Add all ingredients together and blend for a minute.

Onion Tomato Raita

Vegetable pulav and  raita is the good combination. Raitas are very easy to prepare. You can make different kinds of raita using. cucumber/dhuthi. spinach. karela, yellow pumpkin, boondhi, and ladyfinger.

Onion Tomato Raita

Onion Tomato Raita

• Yogurt.....................1 cup
• Chopped Onion......1/4 cup
• Chopped Tomato....1/4 cup
• Green Chili..............2
• Mustard Seed.........1 tsp
• Broken Red Chili.....2
• Salt to Taste
• Coriander Leaves

Method

• Churn the yogurt and add the onion, tomato salt and green chili..
• Mix well, Heat a pan with 1tsp oil, add the mustard and red chili.
• When it crackles. add to the raita.
• Sprinkle the chopped coriander leaves.

Pasi Parippu Payasam (Parippu Pradhaman)

Pasi Parippu Payasam is one of the delicious desserts in Kerala and Tamil Nadu. It is very simple to prepare. I always make this dessert  whenever  we invite our relatives to our house.

Pasi parippu payasam

Ingredients

• Moong Dhal........................1 cup
• Jaggery................................1 1/2 cup
• Coconut Pieces...................2 tsp
• Cashew Nuts......................2 tbsp
• Cardamom Powder............1/4 tsp
• Coconut Milk.....................1 tin

Method

• 
  
• Fry the moong dhal (pasi parippu) (dry) till it becomes red.
• Cook the dhal adding enough water in pressure cooker for one whistle.
• Then add jaggery and boil till it mixes well with the dhal. 
• Add the coconut milk.It should not boil after adding milk. 
• Heat a pan with 1tsp ghee add coconut pieces, cashews and fry till they become red. 
• Add to the payasam Sprinkle cardamom powder.

Nai Appam ( Sweet Appam)

On Krishnashtami Day we make nai appam, vella cheedai, murukku, uppu cheedai and vella aval. Even  we make this appams for Karthika Deepam  festival. This sweet appam is offered as naivedyam to God most of the temples in Kerala.

Nai Appam

Ingredients

Raw Rice                 1 cup
Vellam (Jaggery)      1 cup
Cardamom Powder 1/2 tsp
Ripe Banana           1/2
Coconut Pieces       2 tbsp.

Method

Soak the rice for about 2 hours and grind into fine paste adding the jaggery and banana.
Heat appakarai with ghee.
Add the coconut pieces and cardamom powder to the dough.
Drop one spoon dough into the kuzhi and cook one side
Cook in low flame.. Then turn the other side and cook.
You can dip a tooth pick to see whether they are cooked inside.
It tastes so good
Can be used oil instead of ghee
Instead of rice use wheat flour..

Good One

Happy moments….praise God
Difficult moments….seek God
Quiet moments… worship God
Painful moments…trust God
Every moment… Thank God


TREAT EVERYONE WITH POLITENESS
EVEN THOSE WHO ARE RUDE TO YOU
NOT BECAUSE THEY ARE NOT NICE
BUT BECAUSE YOU ARE NICE.
Author unknown

Podi Vakaikal( How to make sambar/Rasam powders)

Sambar Powder
Coriander Seeds........................ 100gms
Red Chilies.................................100gms
Chana Dhal.................................50 gm
Curry Leaves..............................Few
Fenu greek Seeds........................3 tbsp
Asafoetida..................................Small piece

Method

Fry all ingredients except asafetida with out oil.
Fry the asafetida with little oil and remove in paper towel.
Grind all together into a fine powder.
Store in an airtight container and use it for making sambar.

Rasam Powder

Red Chilies                     200 gm
Coriander Seeds           100 gm
Pepper                         50 gm
Cumin Seeds                 50 gm
Tur Dhal                        50 gm
Curry Leaves                 few
Asafetida                   Small piece

Method.

Fry all ingredients except asafetida and keep.
Heat a pan with 1tsp oil, add asafetida (Solid) and fry it.
Remove it to a paper towel .Powder all together into a fine powder.
Keep it in air tight container.

Peas Bhaji

Ingredients
Peas                           1cup
Grated Coconut          1/4 cup
Tomato                        2
Onion.                           2
Turmeric Powder            1/4 tsp
Mustard Seeds             1tsp
Jaggery Powder           2 tsp
Tamarind Paste             1 tsp
Coriander Seeds           2 tsp
Cumin Seeds                1 tsp
Red Chili                       5
Salt to Taste

Method

Fry coriander seeds, red chili and cumin seeds in oil and grind with coconut.
Chop the onions and tomatoes into pieces.
Heat a pan with oil add mustard seeds.
When it splutters add the onion, peas, and ground masala.
Fry for a few minutes add tamarind water, tomatoes , turmeric powder, and salt.
Cook till the peas are cooked well.
Add little jaggery powder. Mix well and serve with chapathi / rice.

Morappam

Morappam can be made immediately if you have dosa batter.
Add spice and make appams.

Morappam








   

Ingredients

Rice                            3 cups
Urad Dhal                   1 cup
Coconut Flakes           2 tbsp.
Green chilies Chopped          2 tsp
Ginger Chopped             2 tsp
Curry Leaves               few
Asafetida                1/4 tsp

Method

Soak the rice and urad dhal together for 3 hours and grind , add salt and keep for overnight.
Next day add green chili, ginger, asafetida and curry leaves and coconut pieces.
Heat oil in appakarai ( appam vessel) and pour the batter in each pit( kuzhi).
When it becomes red turn the other side.
Remove when they are fully fried.
Eat hot and drink hot tea or coffee. 

Coconut Rice( Thenga Satham)

South Indian Coconut Rice(Thenga Satham)

This rice is very easy to prepare and tasty to eat. Adi pathinettam perukku, we make different types of rice. This coconut rice is one of them.

Coconut Rice

Ingredients

• Rice.....................2 cups
• Grated Coconut...1 cup
• Urad Dhal..............2 tsp
• Mustard seeds......1 tsp
• Red Chili...............1
• Curry leaves.........few
• Roasted peanuts....1/4 cup
• Salt to taste

Method

• Soak the rice for about 15 minutes and cook.Left over rice work great too.
• Heat a pan with oil add mustard seeds,once it starts spluttering, add urad dhal, red chili and curry leaves and coconut.
• Fry  for 4/5 minutes add the cooked rice, salt and roasted peanuts(Use cashew nuts also).
• Mix well  together.Serve hot.

Chinese Noodles

Chinese noodles is favourite among  everybody.

Ingredients

• Chinese Noodles...............................1 packet
• Sesame Oil......................................2 tsp
• Minced Garlic..................................2 tbsp
• Minced ginger..................................2 tbsp
• Shredded Cabbage..........................1 cup
• Corn................................................1/4 cup
• Soy Sauce.....................................1 tbsp
• Black Pepper..................................1 tsp
• Chili Sauce to taste
• Onions cut.....................................1 cup
• Carrot cut in match sticks................1 cup
• White Vinegar.................................1 tbsp
• Chinese Sauce to taste
• Chili sauce to taste
• Soy Sauce
• Bell Pepper cut.............................1 cup

Chinese Noodles

Method

• Boil the water adding little oil and salt.Put off the flame. 
• Then add the noodle and cover it.
• After some time remove the water and keep
• Heat  a large wok with 1tsp oil add ginger/garlic, onion, carrots, bell pepper,cabbage and baby corn.
• Toss them well. Add black pepper and noodles, white vinegar, chili sauce, 
• Chinese sauce and salt. Mix them nicely so that all together mixed well.
• Turn off  the flame sprinkle some spring onions.

Palak Paneer

Ingredients

Palak Panneer

• Palak.............................2 bunches
• Onion.............................2
• Green Chili......................2
• Cumin Seeds...................1 tsp
• Paneer............................1 cup
• Tomatoes........................2
• Chili Powder...................1tsp
• Coriander Seed Powder...1tsp
• Garam Masala.................1/2tsp
• Fresh Cream...................2tsp
• Salt to taste

Method

• Wash and chop the palak.Cook the palak with little water.
• Remove the water and keep.
• Slice the onion and tomatoes.Heat pan with oil add onion and tomatoes and fry.
• Grind all together with palak.
• Heat a pan with oil add cumin seed(you can use garlic too),slit red chili,chopped onion and fry them.
• Add chili powder ,salt, coriander seed powder and garam masala .When fired add ground paste, add the palak water into the mixture.Allow it to boil.
• Mix the paneer cubes..
• Remove from the fir add cream.(add grated cheese too) .Serve with rice/chapathi.

Mudira Chutney (Horsegram Chutney)

Mudira is very good for health. we make mudira puzhukku for kanji. Here I am giving the mudira chutney.

Ingredients

• Mudira.........................1/4 cup
• Red Chili......................6
• Urad Dhal....................2 tsp
• Asafoetida...................1/4 tsp
• Tamarind Paste............1 tsp
• Mustard Seeds............1 tsp
• Curry Leaves...............few
• Grated Coconut.........1 cup

Method

• Roast the mudira till it becomes brown. Fry the chili and  dhal.Grind mudira ,dhal and chili. 
• Then add tamarind, curry leaves salt, asafoetida and coconut. 
• Mix well and transfer to a bowl.Heat  a pan with oil add mustard seeds.
• When it splutters add to the chutney. 
• This mudira chutney goes with rice, dosa,idli and chapathi

Badusha ( Diwali Sweet)

Ingredients

Badusha

• Maida......................1/2 kg
• Dalda/Ghee..............200 gm
• Yogurt.....................50 gm
• Sugar.....................1 and 1/2 kg
• Baking powder.......1/2 tsp
• Salt to taste

Method

• Mix maida,baking powder, yogurt,ghee, salt and make a thick dough.
• Cover and keep the dough in fridge for about 2 hours.
• Heat oil or ghee to fry. Take little ball sized dough roll in the hand and flatten little and press at the center by the thumb.
• Drop them  in the hot oil and fry them till they are golden.
• Heat a pan with little water add the sugar and boil till it turns into one consistency.
• Drop the cooled badushas one by one.
• Keep in syrup about 15 minutes.
• Then take them out and keep them in a tray
• .You can see that all the badushas are coated by the sugar syrup.

Oats Pongal ( Oats Kichadi)

Oats Pongal.
My husband takes oats everyday.I want to try different varieties. This  time I tried with pasiparippu and it came out very well. My husband loved it.

Ingredients

• Oats...........................................1 cup
• Pasi parippu(Split Moong Dhal)...1 cup
• Pepper/Cumin Seed Powder.....1tsp
• Cashew Nuts.........................few
• Cumin Seeds........................1tsp
• Ghee.....................................1 tbsp
• Chopped Ginger...................1tsp
• Chopped Green Chili...............1 tsp

Method

• Roast the dhal and oats for about 5 to 7 minutes.
• Pressure cook them with enough water, salt and pepper/cumin seed powder.
• Heat a pan with ghee add cumin seed powder,cashew nuts, curry leaves,ginger and green chili. 
• When it fried add to the pongal.
• 
  
• ( Roast both dhal and oats separately and cook only moong dhal first and then add the oats and boil few more minutes).

Lemon Pickle

Ingredients

Lemons.................10

Chili Powder.........4 tbsp

Asafoetida.............1 tsp

Sesame Oil..............3 tbsp

Methi  Powder........1tsp  

Mustard Seeds.........1tsp 

Salt to Taste



Lemon Pickle

Method

Take the lemon juice from five lemons. 

Cut the lemons into pieces.

Add salt, lemon juice, chili powder, asafoetida and methi powder and mix well. 

Heat a pan and add mustard seeds and oil. 

When it splutters add to the pickle...Mix well and keep in a airtight bottle.

Medu Vada

Medu Vada

Medu Vada

Ingredients

• Urad Dhal............................2 cups
• Rice.....................................2 tbsp
• Chopped Curry Leaves..........few
• Asafoetida.............................1 tsp
• Pepper Corns.........................1 tsp
• Chopped Ginger ....................1 stsp
• Salt to Taste

Method

• Soak the dhal and rice for about 5 hours. 
• Drain all the water grind it with pepper  and salt in food processor or wet grinder.
• If needed add very little water.The dough should be fluffy.
• Dip your hand in water, take little dough, spread it, and make a hole in the middle and drop them into the hot oil. let it fry one side and turn the other side.
• You can add chopped onions and coconut pieces in the batter and make vada.