Thursday, June 28, 2007

To make adai crisper!!

To make adai crisper and protein enhanced add soyachunks while grinding the adai batter!!

Wednesday, June 27, 2007

For quickly sauteing Onion and Tomato

If you want to saute onion and tomato quickly then add salt while sauteing.They will be sauteed quickly!

Monday, June 25, 2007

Pepper Dhal

Dhal is one of the basic ingredients in south indian cooking.Dhal has amino acids which is very good for health.There are so many ways to cook dhal like just tempering it with mustard seeds,green chillies for one and so on.. This recipe is again taught to me by my MIL which is a favorite in my family.


Toor dhall - ¾ cup
Onion -1 chopped
Tomato - 1 chopped
Turmeric powder – ¼ tsp
Mustard seeds – ¼ tsp
Curry leaves

For grinding
Cumin seeds – 1 tsp
Black Pepper – 1 tsp
Garlic – 6 to 7 pods


Cook toor dhall with turmeric powder in pressure cooker. Heat pan and put oil in it. Put mustard seeds in oil. let it splutter. Then add chopped onion, curry leaves and sauté it. After one or two minutes add tomato.
After the tomatoes are sautéed then pour the dhall in the pan .then put the ground mixture into the pan. Then add salt .
Serve with hot rice or rotis!

Wednesday, June 20, 2007

For longer shelf life of Pickle!!!

If you prepare pickle at home,grind and powder the mustard seeds and put it in the pickle.Pickle wont get spoiled for long time.

Friday, June 15, 2007

Idli with Thakali Kuzhambu!!

Chutney,vadakari,sambar...... what are these ?? side dishes for idli, dosais...these are the ones i knew. But my MIL taught me Thakali kuzhambu which as soon as I had for the first time became my favorite one.It has all the spices ... which will taste very nice and very very easy to make too.

1. Onion – 2
2. Tomato -3
3. Cloves-2
4. cinnamon -2 small sticks
5. Bengal Gram –a fistful
6. Red chillies – 3
7. Coriander powder – 2 tsp
8. Pepper corn -3
9. fennel seeds -1 tsp
10. Cumin seeds-1 tsp
11. freshly grated coconut - ¼ cup
For tempering
13. Mustard seeds
14. Curry leaves
15. chopped onion – ½
Chop the onions, tomatoes . Heat the pan and put oil. Sauté all the things given in the ingredients list.Let it cool. Then put in the mixer and grind into a smooth paste.
Again heat oil in the pan and put mustard seeds. Let it splutter. Then put onion, green chillies,curry leaves and sauté. Then add the ground paste . Add water till you get the pouring consistency.let it boil for 10 to 15 minutes.
Serve hot with idlis or dosais!

This is my entry for WBB#12 Spice it up event!!!

Monday, June 11, 2007

Simple Baby Corn Masala

There is baby corn manjurian which is apt for starters, fried rice etc.. but I thought a simple masala which can be used for rice and rotis will do.. so the simple baby corn masala!

Baby corn –cut into small pieces
Onion -2
Ginger-Garlic Paste – 2 tsp
Chilli powder -2 tsp
Heat oil in a kadai and sauté onion. Then put ginger-garlic paste. Sauté it till the raw smell goes. Then put tomato. After some time put chilli powder. Then put the baby corns . Then add salt.
After 10 or 15 minutes take it out and serve hot with sambar rice or rotis.

Friday, June 8, 2007

To Make paneer soft!

After frying the paneer cubes, put it in water for some time.It will become soft .

Wednesday, June 6, 2007

Baby Corn Bajji

I got inspired by suganya to do a 1-in-3 recipes.I thought of giving 2 in 1 recipes instead.when I searched the crisper I just had baby corns.. and an idea came just in time.yes! I am talking about baby corn bajji... which came very nicely too

Baby Corn Bajji
1.Baby corn
2.Besan flour -2 cups
3.Rice flour – ¼ cup
4.Chilli powder -2 tsp
5.salt – 1 tsp
6.soda bi carb – a pinch
7. water
Mix besan,rice flour together. To that add salt,chilli powder,soda-bi- carb and mix well. Add water to this mixture and make it like idli batter (for consistency).Heat oil in a kadai. Then if the baby corns are tender just soak in the batter else slit the baby corn . put it in oil and fry till its golden brown in color.

Friday, June 1, 2007

For Softer Chapathis...

To make chapathis even softer ,turn upside down the stack of chapathis in between. keep it in a closed container.

Enhance the Taste!!!!!

Add a spoon of gingelly oil to Rava Upma after it has been cooked.It will enhance the taste.
(After switching off the stove!)

The Foodie Blog Roll !!!!!!

I saw this foodie blog roll in HOT N'SWEET BOWL blog! which is a very nice idea to integrate all food blogs...

Those who want to take a look can go Here