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Wednesday, October 31, 2007

No this is not a recipe...This is for the beautiful monthly event click -- This month "show us your noodles" ...
First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world....!!!It really inspires and helps to improve the skills in each and every blogger ....
First time trying to participate...!!
The camera I used is Nikon D40x...Other than that I don't have any idea about the camera as I am Zero in this ...I tried different angle and zoom....

  • And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!

Please dont skip my other post today Gobi paratha ....



Tuesday, October 30, 2007


Gobi paratha recipe-There are so many ways to make this gobi paratha ....Different people do in different ways...Even you all people know how to make this, still as a beginner, I made it this way.


Gobi Paratha is my brother’s favourite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend, Sangeeta and did it today...So here you go my dear brother... : )

Gobi paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 4


Wheat flour - 1 cup

Salt - as needed

Oil - 3 tsp

For stuffing

Cauliflower - 1 big

Coriander leaves(chopped) - 1/2 cup (can add less also)

Ginger(finely chopped) - 3/4 tsp

Green chilly (chopped)  - 1(optional)

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Red chilly powder - 3/4 tsp

Asafoetida - a pinch

Cumin seeds - 1 tsp

salt and oil as needed

METHOD - For dough

  1. Mix wheat flour and maida with salt and oil,well.
  2. Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
  3. Usually I prepare and keep the dough atleast for  half an hour.

For stuffing

  1. Grate the flower part of the cauliflower using a grater,as shown in the picture. 
  2. gobi 1
  3. Keep ready the other ingredients required for the stuffing and heat a broad kadai.DSC_0684
  4. Add  cumin seeds,asafoetida(not shown in pic),ginger,green chilli in order.Fry for a minute.
  5. Then add the grated  cauliflower,fry for a minute and add turmeric(not shown in pic),red chilli and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
  6. Fry in high flame for 5-6 minutes,with constant stirring. 
  7. Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
  8. Transfer to a bowl after done and cool down.


  1. Take the prepared dough and roll into balls of big gooseberry size.(as shown)
  2. Roll the balls into chapattis and keep aside.
  3. gobi 2DSC_0692
  4. Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
  5. Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
  6. DSC_0702DSC_0694
  7. Sprinkle over some flour and spread into thin or thick parathas as per your desire..
  8. Heat tawa and add little oil and toast this parathas till golden in colour.
  9. DSC_0696-1DSC_0712

Or the authentic way of rolling (Updated)
  1. Roll a small mandarin( orange) sized ball of dough into thick circle. Fill the prepared stuff inside, say 2 tblsp. Close it towards the centre as shown, pinch and flatten.1-gobi-paratha
  2. Spread to a thick paratha with generous dusting (I use maida for dusting) and cook it both sides on a hot tawa over medium flame. Press gently while cooking to get it done evenly browned.2-gobi-paratha

Serve hot with any kind of raitha (boondi raita) or simply with pickle!



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Friday, October 26, 2007

baby-corn-golden fries

    We get this  baby corn golden fries in anandha bavan restaurant here in Singapore with this name...:)) Also we get it in hot chips restaurant, tastes great! This is nothing but our usual Baby corn Bajji. But I think in restaurants, the flour is different and also they add Ginger garlic paste … But I make it simple like this. Aj’s favourite snack…


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Thursday, October 25, 2007

Paal Kesari

I learnt paal kesari only after marriage after my MIL made this. Till then I used to hate sweets and wont eat much sweets. But I was surprised myself when I wanted to eat more ‘n’ more when she gave me some… That time I was pregnant… Smile May be that’s the reason. After that my whole taste and cravings were different from before. My hubby always likes milk Kesari over the ordinary Kesari…So here’s the recipe of Kesari using milk.

Milk kesari (Paal kesari) recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 4


Sooji/rava  1/2 cup 
Sugar  1 cup 
Milk  1 & 1/2 cup 
Saffron or yellow food colour(Optional)  A small pinch 
Elachi (optional)  1 ,powdered 
Ghee  2-3 tblsp 


    • Roast rava with a teaspoon of ghee till nice aroma rises.
    • In a heavy bottomed vessel or a nonstic pan preferably,boil milk.
    • Add Roasted rava in a sprinkled way without forming any lumps,with constant stirring.
    • Simmer the stove and cook covered.(3-4 min approx)
    • Take care not to let burnt.. at the bottom of the vessel,as milk sticks to the vessel easily..
    • Add the sugar and again stir well with constant mashing,to avoid forming any lumps... If there are few lumps,mash them. Some can get mashed easily after the kesari gets thick.
    • After adding sugar,the kesari turns bit on runny side,but after sometime it will get thickened.
    • This milk kesari needs more sugar than the ordinary kesari  ...the ratio of sooji:sugar:milk is 1:2:3.
    • Add ghee little by little and keep stirring.
    • Add all the ghee and keep cooking till ghee oozes out.This totally takes some 6-8 minutes approx. 
    • Spread in a greased plate,decorate with cashews fried in ghee(optional)..!!Enjoy...


  • Milk kesari is supposed to be white in colour and my MIL doesnt add any colour or cashew or elachi.This will give the milk taste dominantly.
  • I added a little saffron,hence the mild yellow colour.

Milk Kesari-Kesari using milk


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Wednesday, October 24, 2007


Chow chow curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:20 mins    |  Cook time: 20 mins     serves: 3


Chow chow -- 1 Big sized

Onion -- 1

Garlic -- 10

Curry leaves -- 1 spring

Turmeric powder -- 1/4 tsp

Salt -- as needed

Oil -- 2 tsp

To grind(roast) ( You can skip this by replacing this besan flour 1 tsp )

  • Channa dal -- 1 tblsp
  • Red chilies -- 4 nos.
  • Fennel seeds/soambu -- 1/4 tsp
  • Mustard - 1 tsp
  • Urad dal - 1tsp
  • Channa dal - 1tsp


  1. Peel and cut chow chow to medium sized pieces and chop onion and garlic finely.
  2. Chow1Chow2
  3. Heat a kadai and roast channa dal and red chillies with little oil to golden brown . You can skip this and replace with besan flour/kadala maavu.
  4. Cool down and grind it with fennel seeds to a fine powder.
  5. chow3chow4
  6. Add oil in the hot kadai and add the tempering items followed by curry leaves.
  7. Add onion and fry for a minute.
  8. Then add chow chow and fry for 2 minutes with salt in medium flame.
  9. Add turmeric,garlic, enough water and cook for 4 - 5 minutes covered or till done
  10. chow5chow6
  11. Water will be reduced by this time to very little and then lastly add the ground powder/besan-kadala mavu  and stir well, stir fry for 2 minutes.

Serve as an accompaniment for rice....:)

Chow chow curry recipe | Chayote curry recipe

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Monday, October 22, 2007

 Whole green gram sprouts fried rice      
    This recipe is easy to prepare and healthier too..To sprout the green gram,soak it for some 10 hours and then drain it in a pure muslin cloth,tie it and keep it hanged for a day.Sprinkle a little water in between and you can get sprouts for this rice!
Now a days we can easily get these sprouted green gram in the groceries....Can use that too..!
Sprouted whole green gram 1 cup
Spring onion 1 small bunch
Capsicum,chopped finely 1 no. small
Onion,chopped finely 1 no. small
Cabbage,chopped finely 1 cup
Sugar 1 tsp
Basmati rice 1 cup
Soya sauce 3/4 tsp
Pepper powder(white or black) 1/2 –3/4 tsp
Salt As needed
Olive oil 2 tblsp
Green chilli 2 nos.
Ginger,finely chopped 1 tsp
Green gram sprouts fried rice

  • Soak rice for 10 minutes.
  • Cook and cool down the rice and keep aside.
  • Cut onion and also the white part of spring onion,cabbage,capsicum finely and cut the green part of the spring onion into 1 inch pieces.
  • Grind ginger and green chilies into coarse paste.
  • Heat a broad kadai with oil and first add the ginger-chillie paste.
  • After a minute,add sugar,onion,capsicum,cabbage and lastly the green gram sprouts one by one in order,frying each for a minute.
  • Lastly add spring onion,salt,white pepper powder,soya sauce and lastly cooled rice.
  • Stir well till the rice gets heated.
  • Serve hot with any kind of korma or sauce of your choice!!!
sprouts3 DSC_0691
Whole green gram sprouts fried rice



Friday, October 12, 2007

   This brinjal gothsu recipe,I learnt from my MIL she is from Chidambaram and they make it this way traditionally., Vj like this coz brinjal is in ground form in this even though he hate brinjal.

Brinjal gothsu recipe

Brinjal Gothsu recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


  • Brinjal - 5-6 nos
  • Tamarind - Small berry size
  • Small onion - 14-16 nos
  • Curry leaves - 1 spring
  • Coriander leaves - For garnishing
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Sesame oil - 1 tblsp

To Grind
  • Dry coriander - 1 tblsp
  • Red chillies - 5-6 nos.
To temper
  • Mustard,Urad dal,channa dal - Each 1 tsp
  • Oil - 2 tsp
  • Asafoetida –1/4 tsp
Kathirikai gothsu


  1. Cut brinjal into pieces and boil them in enough of water till it gets cooked.
  2. gosthu2
  3. Drain the water and keep aside for cooling
  4. Meanwhile chop the onions finely.
  5. kosthuu2
  6. Soak tamarind in water and extract tamarind juice.
  7. Heat kadai and roast the red chillies and coriander seeds till aroma rises and keep aside for cooling.
  8. Heat 2 tsp of oil to kadai and add all the tempering items followed by curry leaves and onion.
  9. Fry till onion turns transparent.
  10. Add a cup of water,salt ,turmeric powder and the tamarind extract, boil for 4 minutes.
  11. brinjal kosthu1
  12. Meanwhile,Grind the roast chillies and coriander seeds to fine powder,keep aside.
  13. Grind the cooked brinjal to a paste and add it to the boiling water,stir well.
  14. kosthu3
  15. Add some more water if needed and bring to boil.
  16. Lastly add the ground masala powder,and boil till a sambhar consistency reaches.
  17. Just before serving add the sesame oil and mix well.
  18. Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!



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Tuesday, October 9, 2007

Baby Corn Masala

Baby corn Masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3
  • Baby corn -- 12-15 nos.
  • Garam masala powder -- 1/2 tsp(Optional)
  • Red chilli powder or sambar powder – 1 tsp
  • Turmeric powder -- 1/4 tsp
  • Oil,ghee mixed -- 2 tblsp (or less according to your concern.)
  • Coriander leaves -- for garnishing
To grind (1)
  • Onions -- 1 Big (fry in oil)>
  • Tomato -- 2 Medium
  • Ginger -- a Small piece
  • Garlic -- 2 small cloves
  • Green chillies – 2-4
To Grind (2)
  • Coconut -- 1 1/2 tblsp(optional)
  • Cashew nut – 10-12  nos
To temper
  • Bay leaf – 1(optional)
  • Elachi - 1
  • Cinnamon - small piece
  • Cloves – 2
  1. Cut baby corn to your desired shape..and pressure cook for 3 whistles and keep aside.
  2. Fry the cubed onions in a tsp of ghee/oil and grind it along with tomatoes,green chillies,ginger and garlic.(you can also substitute ginger and garlic with 1 tsp of ready made ginger garlic paste...)
  3. DSC_2779
  4. Heat the kadai with oil,ghee and add the tempering items followed by the above ground paste..
  5. DSC_2781
  6. Add turmeric,salt and garam masala powder,red chilli powder and mix well.
  7. DSC_2782
  8. Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai..(can stir it occasionally ,but take care not to burn..)
  9. Mean while grind cashew (coconut if using) to a smooth paste and add it and fry till oil separates(2 mins).
  10. DSC_2783
  11. Add the cooked baby corn and add water/milk, little by little  to make it to a gravy and bring to boil in medium low flame.No high flame as there are chances of curdling of milk.
  12. DSC_2786DSC_2788
  13. Garnish with chopped coriander leaves and serve with chapati or fried rice..
  14.  DSC_2791
  15. You can also add panner cubes in this just like in Kribha's baby corn paneer curry...
  16. DSC_2792
  17. Add paneer just 1 minute before you put off the stove.
  18. If you are adding paneer, immerse paneer cubes in hot water and just the moment you are going to add,drain the water and add it to korma..! Do not boil after u add paneer for more time,just bring to boil.

You can also add crisp fried capsicum,onion and tomato at the end and garnish to get a restaurant taste and look. I tried so and took a picture the other day,so here’s an update…Enjoyed with roti



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