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Thursday, February 26, 2009

                   This is a recipe, I learnt from my mother-in-law,and she learnt it from a TV show. This is a favorite dish Red heartfor all our family members.And who ever guests,coming for lunch,and if I want to impress them,I will surely make this and they too have liked this...so farThumbs-up...And purple cabbage and macaroni gives a nice volume,so really helps you out if you are cooking for more peopleSecret telling!. Give it a try and you all too will sure like it, I hope!!


Purple Cabbage 1 cup Chopped finely
Macaroni 1 fist full (or more also,as per wish)
Green chillies 3-4 nos.
Onion 1
Coconut 4 tblsp
Oil 1 tsp for cooking macaroni
Salt as needed
TO temper:
Mustard 1/2 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Oil 1 tsp


  1. Chop cabbage, boil it adding salt and once get cooked strain and keep a side.(or steam cook)DSC_1632-1
  2. Boil macaroni in water with a tsp of oil added to it and cook for 8 minutes(or till done).Strain the macaroni once done and keep aside.You can also soak the macaroni for an hour in water (hot or plain water) and just drain it and add it to the poriyal lastly.
  3. DSC_1623-1
  4. Chop onion,green chilli ,grate coconut and keep aside.
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  6. Heat oil in kadai and add mustard,urad dal followed by curry leaves.
  7. Add onion,green chillies fry till onion turns transparent.Then add cabbage and fry for 2 minutes.DSC_1634-1
  8. Lastly add macaroni,mix well and then coconut and fry for a minute.
  9. Transfer to the serving dish,enjoy as an accompaniment for rice!!


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Friday, February 20, 2009

                  This chutney goes well for chat items,sandwiches,samosas.....Can store in fridge and use whenever we need! I like to eat with masala papad  ... Love Struck


Coriander leaves, chopped 2 cups 
Almonds 7 nos.
Green chillies 4  nos.
Lemon juice from half lemon
Jeera(I dint add) 1 tsp
Salt & Water As needed


  1. Clean the coriander leaves,remove the root part and grind all the ingredients except lemon juice to make into a smooth chutney.( you can use the stem part of the coriander also)
  2. Add water when grinding as needed. Lastly mix with lemon juice and transfer to an air tight container and store in fridge..Enjoy when needed!!
with Papad dipped!



Sunday, February 15, 2009

(Palak poori-Updated Pictre)
This is also a recipe I learnt from my friend Sangeeta....Enjoy the recipe  :)  !!!


Palak/Spinach(stem removed and chopped) 1 cup tightly packed
wheat flour 1 1/2 cups
Green chilies 4-5 nos.
Oman/ajwain 1 tsp
Salt&water As needed


  1. Saute the palak leaves,little till the reduce in volume(say for a minute or two).
  2. Cool down and grind it with green chillies and water till smooth.
  3. Take the flour and add salt,ajwain to it and this ground spinach and make to a smooth dough,as we make for pooris.(Add water little as needed).
  4. Make small balls and roll into pooris as we do for the ordinary pooris.
  5. Deep fry in hot oil.(Keep in Medium flame)
  6. Serve with Boondhi raita!
(Palak poori-Updated Pictre)
Boondhi Raita:


Kara boondhi(I used Haldiram's) 1/2 cup
Curd 1/2 cup
Asafetida 1/4 tsp
Red chilli powder 1/4 tsp
coriander leaves for garnishing
Mustard (optional) for tempering
Oil(optional) for tempering
salt & water as needed


  1. Soak the boondhis in hot water for 15 minutes.(till the boondhis blow up..I.e.. till they are soft)
  2. Mix salt,asafetida in curd,temper if desired.
  3. Mix the soaked boondhis gently in the curd.Now its ready! Is it not cool! But tastes like heaven!


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Friday, February 13, 2009


            I was not aware of this fine vermicelli until one day my friend S told about it...Its finer than our usual vermicelli .We get this kind in Singapore in Mustafa ..Happy (Available in chennai too..). When my in-laws came here for a visit,I made this for New year,they all liked so much! Love Struck.  I have here given the recipe of payasam made in  MW,think its easy enough to relate this in stove top method as wellWinking.



Fine vermicelli 1/2 cup
Sugar Little more than 1/4 cup
Milk 3/4 cup
Saffron 2 pinches
Cashews 5 nos.
Pistachios 5 nos.
Elachi 1 Powdered.


  1. Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and Microwave in high for 2 min,stir in in between.
  2. Heat little milk till warm and soak the saffron in it,keep aside.Soak pistachios in water and remove the outer skin and chop this and cashews into pieces.
  3. Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.
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  4. Add enough water(to immerse it completely) to the roasted vermicelli and cook in microwave high for 3 minutes till soft and tender.
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  5. Add the sugar,mix well and microwave in high for 4 mins,stirring in between once.
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  6. Add milk lastly along with elachi powder,pista,cashews and saffron dissolved in milk.
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  7. Stir well and boil for 3-4 min stirring in between. (If the payasam tends to be too thick,add more milk,this payasam turns to be thick when cold,so add accordingly)
  8. DSC_1570-1 DSC_1567

    8.Stir well and give Payasam is ready! Serve hot or cold as per ur choice!


  • I have used only ordinary full cream milk here,you can also add evaporated milk,if u want the payasam to be rich..(Not condensed milk) (Add evaporated milk 1/4 cup,along with milk). This taste great with a caramel like smell because of evaporated milk!


             As you have guessed,this goes to Jayasree's Event MEC- Puddings in Experiments in Kailas kitchen,event originated in Srivalli's blog Cooking for all seasons!


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Friday, February 6, 2009

Pesarattu recipe

Pesarattu is Andhra special,which you can fond in many of the blogs,native from Andhra...Its made out of green moong and little rice and it should be thin by the original recipe...I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!
Ginger flavored chutney is apt for pesarattu coz, the ginger flavor suppress the raw smell in pesarattu and is a great combination and just made for each other!

My version of pesarattu adai

Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai dosai,which both me and my hubby like :)

Pesarattu recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs    |  Cook time: 20 mins    Serves: 4


Whole green moong  1 cup 
Raw rice  2 tblsp 
Ginger(optional)  1 inch 
Jeera(optional)  1 tsp 
Green chillies  4 
Onion  1 
Curry leaves  1 sprig 
Coriander leaves  2 tblsp chopped 
Asafetida  1/4 tsp 
Salt & Water  As needed 

I always avoid grinding jeera and ginger as I dont like that smell in this. But authentic recipe has it. 


  1. Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies,jeera and then add this moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
  2. Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
  3. Heat a tava and spread to your required thickness just like we make dosa,add oil.
  4. Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
  5. Serve with coconut chuteny or chuTney of your choice..I served with ginger flavored coconut chutney...


  • You can make pesarattu with sprouted whole green moong too.
  • This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!

pesarattu with ginger coconut chutney

Coconut chutney - Ginger flavored

Ginger flavored coconut chutney

Coconut chutney with ginger


Coconut grated 1/2 cup
Ginger 1 inch piece
Green chillies 4-5 nos.
Tamarind 1 small pinch
Pottukadalai (roasted gram dal) 1 tblsp
water and salt as needed

To Temper

Coconut oil 1 tsp
Mustard 1 tsp
Urad dal 1 tsp
curry leaves 1 sprig


  1. Grind all the ingredients under the 1st table into a smooth paste.
  2. Season with all the items given in To Temper table.Mix well.       

I am sending this to the event, Made for each other , event hosted by Rathna of Asvadha.Thanks for hosting the event Rathna!


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Monday, February 2, 2009

               When I decided to host the event for Srivalli's Microwave Easy Cooking,even I could not find a theme for the month,then Srivalli,herself suggested me the theme and I was thinking,paneer is a bit tough choice,still no other go! Any ways,its great that, many of you have thought so hard and put your efforts,to try/cook in microwave!


             I first saw microwave oven only after my marriage,at my MIL's place...Infact she is the inspiration for me,she tries many dishes,that they show in cookery shows,being a south Indian,basically our style of cooking...And also,who ever,relatives,friends come,they will be surprised that my MIL uses microwave oven...As she has so many cool gadgets, her microwave cooking starts from Corn flour halwa-which is the most famous amongst the visitors....,then rice varieties,fry papad,cook potatoes,make breakfast like steaming idlies,stuffed idiyappam(Another hit among us)-she has an idly steamer specific for this....,upma,sakkaraipongal,,payasam...not to mention her cooking of Corn in it!!!

            But inspite all these,my FIL says,she put sambraani for oven - means she doesnt uses efficiently! I will be thinking in my mind,aaha...then what about me...:)

            But there are some thing I learnt,that one should not be afraid to use microwave oven...there are so many cookbooks available,so easily you can follow the instructions and learn how to make different dishes in it..

            Now coming to the round up,I specially appreciate and thank the friends,who spent there time to try a dish in microwave oven,using paneer and sending over here:)

1. Arundhuthi of Gourmet affair,was the one to first send me the entry,she sent  a starter,Paneer Tikka with a gorgeous picture!

Paneer Tikka1


2.Next was from Divya Kudua,of Easy cooking blog,sent a starter too,her version of Paneer tikka!

Divya kudua- paneer tikka


3. Then EC sent me two side dishes,delicious looking Kadai paneer and Malai kofta from her blog 100% Microwave cooking...!

EC-kadai paneer EC-malai kofta


4. Sumathi from Chutney's sent me a Main dish, Stuffed okra/ladis finger with paneer....

Sumathi-stuffed ladies finger


5. Priya of Priya's Easy N Tasty Recipes blog sent me the following two recipes...Microwave Aloo paneer masala-Side dish and Microwave Tandoori Paneer-a starter!

Priya- Aloo paneer masala Priya-Microwave tandoori paneer


6. Then came Paneer Chole Makhani ,a side dish from our Asha of Aroma...



7. Cham from Spice club,sent me Microwave Palak paneer -a side dish..

Cham-palak paneer 1


8. Vidhas of Appetizing recipes sent her Appetizing Paneer Bhurji on Toast...

Vidhas-Paneer bhurji on toast


9. Vijaya of Daily meals was next to send in the entry with her Microwave oven made paneer halwa!

Vijaya-paneer halwa 4


10. Simran from the blog Bombay Foodie sent an appetizer, Paneer n Peas Tango!

Paneer  n peas tango- simran


11. Aquadaze of Served with Love sent me Paneer Jalfrezi......!

Aquadaze-paneer jalfrezi


12. Chilli Paneer Wrap came from Poonam of Poonam's Kitchen!

Poonam- chilli paneer wrap


13.Hema from Adlak's Tiny World sent me the maximum no.of entries Just for me:)

Bread Paneer,Masala Paneer Dhum Briyani and A nourishing toast too!

Adlak- bread paneer 


14. Lastly,the Event starter Srivalli took my words and sent me her entry-Paneer Cheese Rolls from her blog Spice your life!



15. And Adding up my entry for the event,Microwave Butter paneer Masala!



Hope who ever participated in the event had fun and have fun in roundup too!

If anything to edit in link,missed something,any clarifications please send in me a mail!


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