facebook twitter pinterest youtube googleplus email rss


tutti frutti cake chocolate cake vanilla cake Orange cake dates cake jam brownies microwave single serving chocolate cakeShortbread cookies Jam biscuits eggless-choco-chip-cookies Caramel bread pudding chocolate burfi nutella Truffles

chocolate mousse rasperry cheese cake red velvet hot cocoa banana walnut muffins Blueberry muffins chocolate muffins carrot muffins choco-chip-muffins-recipe

Monday, January 25, 2010

                  This is the first time I cooked broccoli at home,but I have had twice before in form of kofta and in sizzlers,but both me and my hubby are not big fan of this veggi,hubby hates this veggi actually. So never thought of buying and cooking at home. But because of its nutritional value I wanted to make my kid eat this one. He loves cauliflower, so I had a confidence that he might like as its looks resemble cauliflower. And so I made along with fried rice one day and he just loved the combo! Now I am happy that I tried! I just simply Google-d  the recipe and got an idea and made my own version.


Broccoli 1 floret
Onion 1 no,finely chopped
Ginger,grated 3/4 tsp
Sambar powder(if not,replace with red chilli powder) 1 tsp
Salt As needed
To Temper:
Oil 1 tsp
Mustard 3/4 tsp
Cumin seeds 1 tsp



  1. Cut broccoli into small bite size pieces as we do for cauliflower.I parboiled the broccoli(you can skip this step too).
  2. IMAG0138
  3. Heat a pan with oil(I used olive oil) and temper with the items given under the ‘to temper’   table.
  4. IMAG0141 IMAG0142
  5. Add  ginger,onion and fry for a minute,add the sambar powder and salt and just give it a stir and add the broccoli florets and mix well.
  6. IMAG0144 IMAG0145
  7. Keep in low flame and cook covered for 3-5 minutes, without changing its crunchiness.
  8. IMAG0146 IMAG0148
  9. You can have this as such too…!
I took the step wise pictures with mobile,some came quite good,some are blurred…so you may notice differences in every picture quality.



Tuesday, January 19, 2010

               This tastes similar to coconut thogaiyal,added with goodness of carrot! And needless to say,has got an awesome colour!

Carrot chutney


Carrot,grated 1/2 cup
Coconut,grated 1/2 cup
Ulutham paruppu/urad dal 1 1/2 tblsp
Rechillies,long variety 5 nos
Tamarind 1 peanut sized
Salt As needed

To temper:

Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig



  1. Heat a frying pan with little oil,fry the urad dal and red chillies till golden brown.
  2. Fry the grated carrots till raw smell disappears.keep aside.
  3. DSC_0782
  4. Temper the items given under the To temper  in a serving bowl.
  5. Grind all the items together along with tamarind and salt with required amount of water to a smooth chutney.
  6. Mix in the tempered items and serve with Idly or Dosai!

Carrot chutney!


Labels: ,

Tuesday, January 12, 2010

               For me, rasam means, I cannot imagine without garlic and coriander leaves,at least one of the above should be there,otherwise I don’t like. This recipe for rasam  is quite unusual one,coz we use sambar powder for this rasam and not the rasam powder!!  My mom makes this once in two weeks at least.we use lots of Paruppu(toor dal/thuvaram paruppu) in this one.

Paruppu rasam

              I made this today for my kiddo and for the first time he had this…


Thuvaram paruppu,Cooked (toor dal) 1/2 cup
Sambar powder 1 tsp
Tamarind 1 small goose berry sized
Tomato 1 no.
garlic 8-10 flakes(I used big variety)
turmeric 3 pinches
Sugar 1/4 tsp
salt As needed

To temper:

Mustard 1 tsp
cumin seeds/Jeera 1 tsp
red chilies 2 nos,long variety
curry leaves 1 sprig
Oil 1 tsp

click to see clearer


  1. Pressure cook dal,mash it .Soak tamarind in hot water and extract tamarind juice.
  2. Heat a heavy bottomed pan and temper with the tempering items given followed by tomatoes cut into big cubes.
  3. Fry for a minute or two and add the tamarind juice,turmeric,sambar powder and salt.
  4. Peel the garlic flakes(we should use more garlic,if you use the small variety,increase the number than mentioned) and crush them slightly. Add these into the rasam ,followed by the cooked mashed dal. mix well
  5. when it just starts to boiling and becomes frothy,transfer to the serving bowl and close immediately.
  6. stir before serving , so that the dal mixes well. This rasam is meant not to be clear Happy.so mix well before you serve each time!




Wednesday, January 6, 2010

                Cauliflower cooked in onion and tomato base,to a semi dry consistency. One of my kid’s favorite,I make once in every 10 days…!  I make as accompaniment for sambhar and rice. Goes well with chapathis too…
Cauliflower currry


Cauliflower 1, medium sized
Onion 1,big
Tomatoes 2, small
red chilly powder 1 tsp
sambar powder(optional) 1/2 tsp
Turmeric a pinch
Coriander leaves chopped 2 tblsp
Salt as needed
Cuminseeds  and oil 1 tsp each for tempering.



  1. Just boil water with salt and turmeric and soak the cauliflower florets cut in to bite size pieces for 3-5 minutes.Drain and keep aside.
  2. Heat a pan with oil and splutter cumin seeds and add  finely chopped onion and fry till transparent.Add the coriander leaves while frying.
  3. Add the tomatoes chopped finely and add all the red chilly powder and sambar powder and salt to taste.
  4. Add cauliflower and mix well and sprinkle some 1/4 cup water and cook covered for 4-5 minutes in low flame.Mix in between to avoid burning.
  5. when the water dries up the cauliflower is cooked well. Add a tsp of ghee or butter at the end if u want…


Labels: , ,

Friday, January 1, 2010

We usually celebrate thiruvathirai and make adai,kali a 7 kari kootu(kootu made with 7 kind of veggies). See how to make 7 KARI KOOTU HERE.

Adai,Kali, Kootu!
         Every year I call my MIL or my mom to check how to make these and this year too I called my MIL on eve of thiruvathirai(yesterday)and got the measurements,so I am now having here to keep the records of my perfect adai and kali,turned out so tasty this time!

Thiruvathirai Kali recipe



Raw rice 1/2 cup
paasi paruppu/moong dal 1-2 tblsp
Jaggery 1/2 cup
Coconut 4-5 tblsp
Cardamom/yelakkai powder A pinch
Ghee 1 tsp
water 1 cup
salt A pinch


  1. Heat a pan and dry roast rice till it turns  slightly golden colour and roast the paasi paruppu separately till golden brown.
  2. Roasted rice and dal
  3. After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal little broken.
  4. Broken raice and dal
  5. Pressure cook this  in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles.
  6. Cooked
  7. After the pressure leaves,add the powdered jaggery,ealachi  and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture. Once the cooker is opened, you can fluff it and keep it aside for the rice to cool down and then add jaggery and make kali. 
  8. added jaggery and coconut
  9. After some 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry  some 4-5 broken cashews in ghee and add it to the kali.


Adai Recipe :

For thiruvathirai, most of the people make only Kali and kootu. Adai is our family special. Its a must for us to make this and we should also make this carefully without breaking the adai for the well being and goodness of the family. 



Rice flour 1 cup
Jaggery 3/4 cup
Coconut ,grated 1/4 cup
Elachi,powdered a pinch
Salt a pinch
water 1 cup (May vary if using store bought  rice flour or home made rice flour.


  1. Usually my mom,MIL uses freshly ground rice flour, but I used the ready made idiyappam flour,which always gives a handy help to me Winking.
  2. If you  are using rice flour that usually available in market,dry roast just a little to heat up the flour.
  3. Boil water with jaggery till jagerry dissolves and remove (strain)any impurities.
  4. Add the rice flour,coconut gratings,elachi and stir well,initially it will look like forming lumps, but if  you continuously stir it you will get a smooth non sticky dough. The key is the dough should be already 3/4 th cooked. Then only we will get soft and non breakable adais.
  5. Dough onsistency
  6. Make 7 equal sized balls out of it and flatten in a greased polythene base,(or in plantain leaf)one by one  and toast both sides with ghee little drizzled in the tawa in medium flame.
  7. Take care not to break the adai as these are meant not to be broken.
    Top with butter and enjoy!! Tastes heaven Happy.
adai topped with butter
  • Don’t roast the rice flour too much as it will make the adai break.
  • Also cook in medium or medium high flame, dont cook in low flame as that too will break the adai.
  • Turn just once,if you keep on turning then too the adai will break.


Labels: ,