Thursday, February 26, 2009

Purple cabbage poriyal recipe

Purple cabbage poriyal recipePurple cabbage poriyal is a south Indian fusion recipe with pasta added to it. This purple cabbage poriyal is really taste and looks attractive too with macaroni in it.
This is a recipe, I learnt from my mother-in-law and she learnt it from a TV show. This is a favorite dish πŸ’–for all our family members. If I want to impress the guest coming for lunch, I will surely make this and they too have liked this so farπŸ‘. Purple cabbage and macaroni gives a nice volume,so really helps you out if you are cooking f
or more people⌣!. Give it a try and you all too will sure like it.


Purple Cabbage 1 cup Chopped finely
Macaroni 1/8 cup
Green chillies 3
Onion 1
Coconut 1/4 cup
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
Purple cabbage


  1. Chop cabbage, boil it adding salt and once get cooked strain and keep a side.(or steam cook)
  2. Purple cabbage poriyal step 1
  3. 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.
  4. Purple cabbage poriyal step 2
  5. Chop onion,green chilli ,grate coconut and keep aside.Purple cabbage poriyal step 3
  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.
  8. Purple cabbage poriyal step 4
  9. Lastly add macaroni,mix well and then coconut and fry for a minute.
  10. Transfer to the serving dish,enjoy as an accompaniment for rice!!
Purple cabbage poriyal

Friday, February 20, 2009

Green chutney with coriander, almonds

Green chutney goes well for chat items,sandwiches,samosas.....Can store in fridge and use whenever we need! I like to eat with masala papad  ... 😍 With just few ingredients, this is so easy to grind just under 5 mins. Adding almonds not only gives volume, thickness, lovely colour but its also healthy.
Green chutney recipe


Coriander leaves, chopped 2 cups 
Almonds 7
Green chillies
Lemon juice from half lemon
Cumin seeds (optional) 1/2 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. It takes very less water, so add carefully. Lastly mix with lemon juice and transfer to an air tight container and store in fridge..Enjoy when needed!!
green chutney for chaats

Sunday, February 15, 2009

Palak poori recipe, boondi raita side dish

This is also a recipe I learnt from my friend Sangeeta....palak puri is made by adding palak puree while making dough for puri. This boondi raita is a perfect combo for palak puri, it goes well with each other. 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. DSC_1573
  3. Cool down and grind it with green chillies and water till smooth.
  4. 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).
  5. DSC_1574
  6. Make small balls and roll into pooris as we do for the ordinary pooris.
  7. Deep fry in hot oil.(Keep in Medium flame)
  8. Serve with Boondhi raita!

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) 1/2 tsp
Oil(optional) 1 tsp
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!

Friday, February 13, 2009

Fine vermicelli payasam recipe

Fine vermicelli payasam
Learn how to make thin vermicelli payasam with step by step pictures and detailed instructions. 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 ..😊 (Available in chennai too..). When my in-laws came here for a visit,I made this for New year,they all liked so much! 😍.  I have here given the recipe of payasam made in  MW,think its easy enough to relate this in stove top method as wellπŸ˜‰.

Fine vermicelli payasam recipe

Recipe Cuisine: Indian |  Recipe Category:Desserts
Prep Time: 5 mins   |  Cook time: 15 mins  Serves: 4  | Author:

Click here for cup measurements

Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious.
Fine vermicelli payasam recipe


Fine vermicelli - 1/2 cup
Sugar - 1/2 cup + 1 tbsp
Milk - 3/4 cup
Saffron - Few strands
Cashew nuts - 5
Pistachios - 5
Cardamom - 1, powdered
Ghee - 2 tsp


  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. fine vermicelli payasam preparation 1
  3. 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. Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.
  4. fine vermicelli payasam preparation 2fine vermicelli payasam preparation 3
  5. Add enough water(to immerse it completely) to the roasted vermicelli and cook in microwave high for 3 minutes till soft and tender.
  6. fine vermicelli payasam preparation 3afine vermicelli payasam preparation 3b
  7. Add the sugar,mix well and microwave in high for 4 mins,stirring in between once.
  8. fine vermicelli payasam preparation 4a fine vermicelli payasam preparation 4b
  9. Add milk lastly along with elachi powder,pista,cashews and saffron dissolved in milk.
  10. fine vermicelli payasam preparation 5afine vermicelli payasam preparation 5b
  11. 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)
  12. fine vermicelli payasam preparation 6afine vermicelli payasam preparation 6b
Stir well and give Payasam is ready! Serve hot or cold as per ur choice!
How to prepare fine vermicelli payasam
  • 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.


Friday, February 6, 2009

Pesarattu recipe with ginger coconut chutney

Pesarattu recipe

Pesarattu is Andhra special,which you can find 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 ,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 / green gram - 1 cup

Raw rice - 2 tbsp

Ginger(optional) - 1 inch

Cumin seeds(optional) - 1 tsp

Green chilli - 4

Onion - 1

Curry leaves - 1 sprig

Coriander leaves - 2 tbsp chopped

Asafoetida - 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, cumin seeds and then add  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!
  • For authentic version, grind green gram with ginger, green chilli and jeera. Make thin dosa and no need to mix onion with the batter. Onion can be topped. 

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 tbsp

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.       

Though pesarattu is served with differnet ginger chutney, I thought I would atleast make it go well with this ginger flavoured coconut chutney.

Monday, February 2, 2009

MEC paneer round up

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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