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Friday, February 25, 2011

 Tomato dosa  

     I came to know that this variety of dosa can be made through one of my room mates Usharani, during my hostel days.I tasted the dosa and it was very similar to the dosa my mom makes just by grinding rice and fermenting it for the next day. And this dosa need not be fermented as tomato is there for tanginess! We all love this,family favourite Smile. Sorry I could not click stepwise this time I dont know.



Tuesday, February 22, 2011

   This korma tasted similar to vegetable stew,but this is with paneer. Its truly restaurant kind of recipe…Also very spicy,don’t under estimate by looking at the colour of the gravy! No more jotting,straight to the recipe!
Hyderabadi subz korma         


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Friday, February 18, 2011


         This sambar is a perfect side dish for Idli,pongal and dosa too..I make this very often and now hooked to this recipe standardly,as my kid always wants sambar for idly/dosa.. I like it best with pongal .


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Tuesday, February 15, 2011

     My hubby is a great fan of kebabs,he always loves it..I have tasted kebab only once and had no idea about the recipe. And When I tried this kebabs at home for the first time,even I loved it and no doubt my hubby loved it too! So will make this very often here after in weekends.



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Friday, February 11, 2011

Lemon Poha/ Aval
I have endless LOVEtowards tangy items~puliyogare,puli sadam,puli kuzhambu,lemon oats,lemony chutneyDrooling. And this one adds on the list above,can be made with less effort,no cutting processCool…Even bachelors can adopt the recipe and try.
Lemon Poha

Puli Aval recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 5 mins    Serves: 2


Aval/Poha,thick variety  1 cup 
Lemon Juice  from 1 small lemon 
Salt  1 tsp 
Turmeric  1/8 tsp 
Sesame oil  1 tblsp 
Asafoetida  A pinch

To temper

Sesame oil 1 –2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Red chillies/green chillies 2-3 nos
Curry leaves A sprig
asafoetida 1/8 tsp


  1. Wash the aval and soak in warm water(gets ready quickly) or ordinary water. The water level should be just enough to immerse,so don’t add more than that.Mix salt,lemon juice,little turmeric and asafoetida in this water itself and mix it,so that the aval absorbs everything.
  2. DSC_1867
  3. After 10-15 mins,the aval should have absorbed all the water.
  4. DSC_1871
  5. Now heat a pan with oil and temper with the tempering items given in the table ‘To Temper’, in order.
  6. Temper
  7. Add the aval and give it a stir to mix well.
  8. add poha
  9. Just reduce the flame to low and cook covered for 6-8 mins.
  10. cooked
  • If you are concerned about the vitamins in the lemon,add lemon juice after the poha gets cooked.before removing from fire)

Add the sesame oil at end and enjoy your lemon aval!
Lemon Poha


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Monday, February 7, 2011

Cabbage paratha
       I tried this paratha for first time when my kid got cabbage as ‘Vegetable of the week’ in his school. This was perfect for his lunch box and he loved it a lot and brought back empty lunch box back homeApplause! I too loved the taste very much and this is sure going to be a regular item at home,as it makes me and my kiddo consume some vegetable! There are two versions of cabbage paratha,one is this version and the other is stuffed cabbage paratha,but I love this version as this is easy and mess free job at the early morning hurry buriesAt wits end… Do try this yourself,if not so far and you too will agree with me..

Cabbage parantha

Easy Cabbage paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 15 mins    Makes: 4


Wheat flour  1 cup 
Cabbage,chopped or grated  3/4 cup 
Green chilli  2 nos,finely chopped 
Sambhar powder or red chillil powder  1 tsp 
Ginger,very finely chopped  1 tsp 
Coriander leaves,chopped  1-2 tblsp 
Oil  1-2 tblsp 
Salt  As needed(I added 1 tsp) 
Water  As needed 


  1. Mix flour,cabbage,green chilli,sambar powder,coriander,salt,oil and ginger well and then sprinkle water little by little to make a stiff,non sticky,yet pliable dough
  2. ingredientsdough
  3. Roll in to thin parathas with generous flour dusting.Toast in tawa both sides until golden brown spots appear.Drizzle oil if desired.
  4. rolledtoast


  • I have tried both grating and chopping the cabbage,both comes out very nice,if you are grating the cabbage,one thing you have to be careful is with water quantity,takes very very less water.
  • Adding oil in the dough helps to make the parathas soft and rolling easy…You can add oil in the dough and reduce accordingly while cooking.
  • Ginger is very nice add to this paratha,so make sure you add it.
  • Refer side bar for the sambar powder recipe.

Serve with any kind of raita or even tastes great with curd and pickle.

Cabbage parata


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Thursday, February 3, 2011

    I have never tried anything with papaya,just eat the fruit until I saw Bharathy’s papaya milk shake. I tried very soon after she posted. This is a recipe I saw in a cookbook but with lots of other ingredients,but I tried it and made it simple. This is perfect to have it with breakfast and makes you feel ‘full’.
Papaya Honey Smoothie


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