Tuesday, 31 July 2007

Pumpkin Halwa & a MeMe

Vanamala of Nalapaka has tagged me for this MeMe. 7 Random things about me (Please bear with me)
  1. Soft-spoken. Fun-loving. Little Conservative. I make friends easily. I always have a group wherever I go.
  2. I buy things only if it is really necessary. I would rather prefer to donate to the charity. It may not be a great amount to us, but it would definitely make difference to the needy.
  3. I have always been good at co-curricular activities in school - Dance, Drama, Elocution, Drawing, Sports and more, but all reached their end after my entry into Engineering.
  4. I am crazy over learning things and as a result I had to been to Guitar, Keyboard, Veena, Vocal music, Tailoring and Shorthand Classes. But completed NONE. Typewriting was the only thing I completed. I learnt languages too (hehehe) I can read and write in Japanese (Nihongo), read, write and speak in Hindi, speak in Telugu, learnt Malayalam and little bit of German (Deutsch) too.
  5. I fall asleep more during exam times :)). During my college days, all our friends used to gather at one place to do group study, but I will be the only Solo sleeper. I will set alarm and will keep snoozing every five minutes. Had the alarm clock been alive, it would have given me left and right :) The last few hours just before the exam are more precious to me and that is when I read things. I prefer to be more attentive in class and not spend too much time going through the book. To everyone’s surprise I stood first in my Engineering final year (don’t ask me did others fail...a distinction OK). Later I did Masters in Software and secured 8.5 (out of 10 and not 100 ;) )
  6. I hate to watch Movies (don’t have the patience to sit for hours), can't read novels/stories/articles that run into pages. The only books I prefer and like to read are my Technical books (have to…otherwise can’t survive in this Industry).
  7. I try hard to be punctual, but there will be a little variance always. I love to arrange things, but will mess it up...arrange again, mess it up...arrange again, mess it up (gives me more work, can't be idle isn't it?)

HERE is a BONUS ;)

I am not a great cook… to be frank I never cooked until 2005. All I could cook was Noodles !!! I started cooking with my mom's recipes. Whenever I get a recipe from my mother I generally note it down and save it in my laptop. I had it in the form of html with links to other recipes in my local system. Shilpa's Aayis Recipe and Viji’s Vcuisine were the first two blogs I visited. Until then I was not aware of such foodblogs. It gave me a thought…”Why not post these recipes on internet instead of having it local “Then on I started posting recipes.

Hope this blog does not get into my ‘COMPLETED NONE’ list.

Thanks to you all for your time and patience in reading my MeMe.

I would like to tag TBC The Budding Cook for random MeMe. Please do it if you are interested and if you have time.


Now something sweet to relish.

Pumpkin Halwa. Whenever I see a Pumpkin two things come into mind 1) Its incomparable colour 2) Halloween.

Pumpkin halwa is similar to Carrot or Beetroot halwa.

Pumpkin - 1 small portion (as shown in the picture)
Milk - 1/2 Cup
Sugar - 4 Tsp
Cashew nut - 5
Raisin - 12
Saffron - Few
Ghee - 4 Tsp
Cardamom - 1 or 2

  1. Peel off the pumpkin skin, cut it into small pieces and grind into coarse paste using a mixer.
  2. In a pan, add the pumpkin paste and add milk.
  3. Allow it to cook until the milk disappears.
  4. Now add sugar.
  5. Once sugar melts down, add 2 Tsps of Ghee.
  6. Saute for sometime and switch off the stove.
  7. Heat 1 Tsp of ghee, fry cashew, raisin and Cardamom seeds.
  8. Mix it with the pumpkin halwa and add 1 Tsp ghee.
  9. Garnish with Saffron and serve.

Enjoy the dish.

Sunday, 29 July 2007

Kara Kuzhambu (Spicy Kuzhambu)

'Kara Kuzhambu' is a famous dish in Karaikudi, a village that belongs to Chettinad region in Tamilnadu. It is famous for its spicy dishes and more commonly non-vegetarian dishes. My friends mom used to prepare delicious karaikudi dishes. She used to grind using Ammi (Granite grinding Stone) to get the perfect taste.
You will find lot of Karaikudi Chettinad restaurants in Tamilnadu. If you are spice lover, this is for you. I got this recipe from a cook book (quite long back) and had it in my notes.
Drumstick - 2 (cut into small pieces of 3" )
Onion - 1 Medium
Tomato - 2
Curry leaves - Few
Onion - 3 pods
Tamarind - Small lime size
Mustard Seeds - 1 Tsp
Gram Dhal - 2 Tsp
Urad Dhal - 1 Tsp
Red Chilli powder - 1 Tsp
Sambhar powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Hing powder - A pinch
Salt - As required

  1. Soak tamarind in water and extract the juice.
  2. Chop the onion,garlic and tomato. Keep it aside.
  3. Dry fry Gram dhal and Urad dhal. Grind them into coarse powder and keep it aside.
  4. Heat oil in a pan, splutter mustard seeds.
  5. Add Curry leaves, turmeric powder and hing powder.
  6. Add the chopped onion, garlic, drumstick and fry for sometime.
  7. Add the chopped tomato and saute for sometime.
  8. Add Red chilli powder, Sambhar powder and salt.
  9. Add tamarind juice and allow it to boil until the vegetables are cooked.
  10. Adjust water and salt accordingly.
  11. Allow it to boil for sometime.
  12. Add the coarse dhal powder and allow it to boil for few minutes. (Ensure that no lumps are formed while adding the powder).
  13. Spicy Kuzhambu is ready for you to enjoy.

Friday, 27 July 2007

Broccoli-Cabbage Curry

Broccoli remained a foreign vegetable to me until I tasted a dish prepared by my friend in the US. I generally eat vegetables if someone says it is rich in this...that.. even if I had not tasted it before (otherwise I wouldn't even try it). With broccoli, I was staying far away from it. One of my friend noticed me keeping broccoli aside in every other party/get-together. She then explained me the goodness of Broccoli being rich in Protein, Iron etc. and one day she brought Chinese salad (with broccoli) for me to taste. It was Yummy !! and that was when I started cooking (rather eating) Broccoli.
Broccoli-Cabbage Curry was just a trial but it came out well.
Broccoli - 1 Small or 1/2 Medium sized
Cabbage - 1/4 portion.
Tomato - 1 Medium
Salt - As required
Oil - 2 Tsp
Mustard seeds - 1 Tsp
Turmeric powder - 1/4 Tsp or a pinch

Curry leaves - Few

For Grinding:
Sesame Seeds - 2 Tsp
Groundnut/Peanut (without skin) - 2 Tsp
Grated Coconut - 3 Tsp
Red chilli whole - 3 Nos

  1. Heat 1 Tsp of oil in a pan and roast sesame seeds, peanuts and red chilli until golden brown. Switch off the stove and add coconut and fry for sometime.
  2. Allow it to cool.
  3. Grind the above and keep it aside.
  4. Cut the vegetables into small pieces.
  5. Heat the remaining oil in a pan. Add mustard seeds and allow it to splutter.
  6. Add curry leaves, turmeric powder and tomato and saute for sometime.
  7. Add the cut vegetables and close the lid.
  8. Allow it to cook. Do not add water. Stir frequently.
  9. Once the vegetables get cooked, add the ground paste and salt.
  10. Fry for sometime and remove from stove.

Nutritional Fact:

  • Broccoli - Rich in protein, Iron, Calcium

Wednesday, 25 July 2007

Coconut Rice & Carrot Mor Kuzhambu

Cooking experts ! Excuse me please.
Initially I was little hesitant to post this. Reason being, it is simple and a common recipe. But then, not all of us are experts. There may be starters too.. reading this. Once I was among them craving for such recipes.
Actually last week we had been to a temple for performing Abhishekam (Ritual bath) to Goddess Amman. Lot of coconuts along with other fruits were given as prashadam. The coconut quantity was more and I decided to make this Coconut rice.
I like the combination of Coconut rice and Mor (buttermilk) Kuzhambu. The dry and coarse coconut with slight sour buttermilk gravy tastes awesome.
Coconut Rice:
Coconut - 1 Whole
Onion - 1 Medium
Green Chilli - 3 Nos.
Red Chilli - 2 Nos.
Oil - 3 Tsp
Salt - As required
Mustard Seeds - 1 Tsp
Urad Dhal - 1 Tsp
Gram Dhal - 2 Tsp
Hing powder - A pinch
Curry leaves - Few
Coriander leaves - Few

  1. Heat oil in a pan. Add Mustard seeds and allow it to splutter.
  2. Add Gram dhal, Urad dhal, Red chilli, Green Chilli, Curry leaves, Hing powder and Onion and fry until golden brown.
  3. Add Coconut, salt and fry for some more time until the coconut colour changes.
  4. Switch off the stove and garnish with Coriander leaves.
  5. Mix with rice and enjoy.

This can be stored and used if you don't add onion.

Now lets move to Mor Kuzhambu (Buttermilk). It tastes better if you use slightly sour buttermilk.

Carrot Mor Kuzhambu:

Buttermilk - 300 ml
Carrot - 2 Medium (Cut into small pieces 2")
Chow chow(Chayote) - 1/2 (optional) (Cut into small pieces 2")
alt - As Required

To Grind:
Chilli - 4 Nos.
Cumin Seeds - 1 Tsp
Coriander Seeds - 2 Tsp
Grated Coconut - 3 Tsp

For Garnishing / To Temper:
Mustard Seeds - 1 Tsp
Urad Dhal - 1 Tsp
Gram Dhal - 2 Tsp
Curry leaves - Few
Coriander leaves - Few


  1. Boil some water and Cook the vegetables (carrot and chow chow) with little salt.
  2. Grind Green chilli, Cumin Seeds, Coriander Seeds and Coconut into paste.
  3. Once the vegetable gets cooked add the above paste to it.
  4. Allow it to boil for some more time (until the raw smell disappears).
  5. Add the buttermilk and let it warm (around 5 minutes).
  6. Adjust salt and Switch off the stove and temper as given.
  7. Mor Kuzhambu is ready and can be had as side dish with coconut rice.

Monday, 23 July 2007

Green Chilli Pickle (Whole)

Green chillies are one of my favourite and I add it with every dish I prepare. The hot flavour in it gets you an excellent taste. My mother prepares this whole chilli pickle and I used to get it packed from her whenever I make a visit. That was a time I never knew cooking and never knew that it is this easy.

It tastes like jalapeno pickle and goes well with Curd rice. I am sure you will like it, but you will have to wait for atleast 15-20 days (marination period) to experience it. No preservatives added, but still this lasts for atleast a year.
Green Chilli - 200 gms
Mustard Seeds - 3 Tsp
Turmeric Powder - 3 Tsp
Salt - 5 Tsp
Lime - 5

This is how it looks after a month. The colour of the Chilli changes from Green to Pale Green (Yellowish Green).


  1. Wash Green chillies and cut into small pieces (around an inch or less).
  2. Grind Mustard seeds into coarse powder.
  3. In a glass bowl add the cut chillies, salt,turmeric and mustard seeds powder and mix it well.
  4. Extract the Lime juice and add it to the mixture. Mix thoroughly.
  5. Cover the bowl with a plate and leave it aside.
  6. It has to marinate for atleast 20 days to use it.
  7. Once in a day open the cover and give it a mix (for even marination).
  8. After complete marination, the Chilli will turn soft. Now it is ready for use.
  9. Transfer to an air-tight container and refrigerate(optional).

Nutritional Fact:

  • Green Chilli - Good source of Potassium, magnesium, iron and Vitamin B & Vitamin C.
  • Lime - Vitamin C

Friday, 20 July 2007

Kozhukattai / Mothagam

All Fridays in the month of Aadi(Tamil month) are considered auspicious and on the first Friday it is a custom to make Kozhukattai or Mothagam (Sanskrit) for Lord Ganesha.

It is believed that Lord Ganesha's favourite dish is Mothagam and hence his name 'Modhagapriyan'.
I have been busy the whole day running around with my personal stuffs. But somehow I wanted to post this dish today. I managed to get my time now (it is 11.40 P.M :D) and here you go.

Rice flour - 1.5 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces
Grated Coconut - 1/2 cup
Sesame Oil - 1 Tsp
Cardamom - 2
Salt - 1 Tsp

  1. Boil water in a pan.Add Salt and Sesame oil.
  2. Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
  3. Allow it to cool. It should be in Chapati consistency.
  4. For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
  5. Powder cardamom seeds.
  6. Once jaggery starts melting add coconut and cardamom powder and keep mixing for sometime.
  7. Allow it to cool.
  8. Now form balls with the rice flour and small balls with the coconut sweet.
  9. Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the coconut sweet ball in it.
  10. Close the cup leaving a beak like appearance.
  11. Steam the Kozhukattai for 10 mins.
  12. Your sweet is ready !

Have a nice day !

Tuesday, 17 July 2007

Aadi Month / Aadi Pandigai

Aadi is a tamil month (July-August) and it is the fourth month of the year as per Tamil Calendar.This year, aadi month falls on July 17 (todayyyy) and it is celebrated as 'Aadi Pandigai (Aadi festival)' or 'Aadi Pirappu'(Birth of Aadi month).It is an important festival to all tamilians.

Generally during this month, no new venture is planned. Nothing auspicious is done during this month.No marriages are planned.
Then why is Aadi considered a significant month ??? Why is it a Sacred month ???

In early days, there were months in which spiritualism was promoted. It was considered that social activities would distract the concentration of people who were trying to attain spiritualism.That is the reason no new activities are planned in the month of Aadi and it is considered a Sacred month.Even farmers too took this month as the right time to worship their goddess - River Cauvery for providing water.

This month marks the beginning of all festivals as the following month Aavani is considered as festival season.
'Aadi Perukku' is a festival celebrated on the 18th day of Aadi welcoming the monsoon.It pays tribute to the life sustaining force of water (result of rain, dams etc). People living on the banks of the Cauvery offer special poojas to the river.

My grandparents did live near the bank of Cauvery river. We always wished to be there during this month.You will get to see lots and lots of roadside shops with all the festive josh. I always loved to grab those balloons and play watches.People dressed up in their traditional way with flowers running down the hair,Streets decorated with colourful Kolams, Houses decorated with Mango leaves...you got to see, feel and enjoy it.Aadi Perukku is also called as 'Pathinettam perukku' as it falls on 18th day of the month.

You should see the river bank on this day...poojas will be performed on the river bank (always too crowded) Very authentic.

At home a special pooja will be performed followed by a feast with 'Payasam' , "Sweet poli', 'Vada' and what not ?? (uuuuuuuuuhhhhh want to have some). We wear the traditional Pattu paavadai/saree (Silk skirt) on this day.

Grand poojas will be performed in all the temples.

I miss all those...miss my grandparents too.
Sundays, Tuesdays and Fridays of this month are considered very auspicious. Friday of this month is called ' Aadi Velli'.

So for the first Friday of this month (20th July), in the memory of my grandparents...here is my menu 'Kozhukattai' !!!!

Monday, 16 July 2007

Maida Chips

We use Maida flour also known as 'All-purpose-flour', in most of baking and other cooking recipes. It is also called as plain flour in the UK.

Maida flour is nothing but nicely ground wheat flour. Here is a simple and crispy dish prepared using this plain flour.

Maida flour - 2 Cups
Red Chilli Powder - 2 Tsp (or less based on your taste)
Hing powder - A pinch
Oil - As required
Butter - 2 Tsp
Curry leaves - Few
Salt - As Required

  1. Grind curry leaves or chop nicely.
  2. Mix Maida flour, chilly powder, hing powder, ground curry leaves, salt and butter.
  3. Gradually add water to the mixture and make it as a soft dough (as chapathi dough)
  4. Make small balls and flatten it like chapathi.
  5. Draw lines parallely and diagonally with a knife forming diamond shapes.
  6. Heat oil in a pan and deep fry the diamonds
  7. Spread it in a paper towel to remove excess oil.
  8. Allow it to cool and store it in an air-tight container.
  9. Puffy and Crispy chips ready.

Nutritional Fact:

  • Plain flour - Rich in protein (10-12%)

Sunday, 15 July 2007

Carrot Dosa

We (atleast many) always look for a change in everything. Taking diversion from the usual track is exciting and feels different too. If not we wouldn't be exploring so many things. The same thing holds good with food too.

Carrot dosa is slightly different from the normal dosa. Healthy and tasty.

Once I had very less quantity of dosa batter but had to serve four people. My mother used to add Wheat flour or rice flour in such situations. I was thinking of alternatives to modify the batter. Why not add grated carrot? I tried it and worked out well. Here it is for you...

Carrot - 1 Small
Green Chilli - 2
Rava - 1 Tsp
Dosa batter - 1 Cup


Dosa Batter Preparation:
  1. Soak Rice and Urad dhal with proportion 3:1 and 1 Tsp of fenugreek in water for 3 hours. Do not add more than 1 Tsp fenugreek as it will bring bitter taste. It is to soften the batter.
  2. Grind the mixture (rice, dhal & Fenugreek) and keep it aside for 3-4 hours before using it for dosa.

Carrot Dosa:

  1. Grate Carrot and chop green chilli.
  2. Slightly fry the rava
  3. Take 1 Cup of dosa batter.Add the grated carrot, chopped chilli and rava to it.
  4. Spread it in Tawa as we make normal dosa. You should be slightly careful with this as the carrot might get struck.
  5. Crispy and healthy dosa is ready.

Nutritional Fact:

  • Carrot - Contains Carotene, which the body converts to Vitamin A. Good source of potassium, Vitamin B6.
  • Fenugreek - Used as digestive aid.

Saturday, 14 July 2007

Beetroot Koottu

Do you believe that Beetroot is good for blood ?

If your answer is Yes. You are wrong. Beetroot has got nothing to do with blood.
Many of us relate it with blood due to its colour.

Beetroot have the highest sugar content of any vegetable but is fat free and low in calories. All the more, Cooked beetroot can protect you against high blood pressure.

Here is a simple recipe with Beetroot named Beetroot Mor (pronounce it as More...meaning Buttermilk in Tamil) Koottu.

Beetroot - 2
Shredded Coconut - 1/2 cup (equivalent to half beetroot)
Green Chilli - 3
Curd - 2 Tsp

For Garnishing:
Mustard Seeds - 1 Tsp
GramDhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Curry Leaves - Few
Coriander Leaves - Few
  1. Cut beetroot into small cubes.
  2. Boil the cubes. If by Stove :- Add 1 Cup of water and boil for 10 minutes.
    If by Microwave :- Keep the cubes on High for 3 minutes without water then transfer the contents to a pan and add 1 Cup of water.
  3. Allow the beetroot cubes to boil for some more time.
  4. Grind Green Chilli and Coconut with salt.
  5. Add the above paste to the beetroot cubes and simmer for 5 minutes.
  6. Switch off the stove and add Curd.
  7. Heat oil in a pan, allow mustard seeds to splutter. Add Urad dhal and Gram dhal and fry until golden brown. Add Curry leaves and Coriander leaves.
  8. Garnish the beetroot with the above.

Nutritional Fact:

  • Beetroot - Source of Fibre, Vitamin C

Friday, 13 July 2007

Brinjal Kuzhambu (Oily Kuzhambu)

Do you all know that Brinjal is native to Southern India ? !! Today it is cultivated through out the world and is widely used as a main ingredient in most of the countries. Named as Aubergine by British. Called as Eggplant (resembles hen's egg) in the United States, Australia.

There are a variety of Brinjal dishes. Brinjal Kuzhambu (Oily Kuzhambu...) is one kind and it is spicy and tasty.


Brinjal (Aubergine) - 1 Large (as shown below)
Green Chilli - 4 Nos (or as per your taste)
Garlic Pods - 3
Onion - 1 Medium Size
Tamarind - 1 Lemon Size
Hing Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chilly Powder - 2 Tsp
Salt - As Required
Curry Leaves - Few
Mustard Seeds - 1 Tsp

  1. Cut brinjal into small pieces, length-wise approximately 1.5-2 inches.
  2. Cut Onion into small pieces (length-wise).
  3. Chop Green chilli, Garlic pods and curry leaves.
  4. Soak tamarind in water for 15 mins and extract the juice.
  5. Heat oil in a pan and deep fry the cut brinjal.
  6. Drain the oil and spread the brinjal in a paper towel (to remove excess oil).
  7. Heat 3 Tsp of oil in a pan. Add Mustard and allow it to splutter.Add Onion, Green Chilly, Garlic pods and curry leaves and fry until golden brown.
  8. Add hing powder,turmeric powder, tamarind juice (add water 400ml), Chilly powder and salt.
  9. Allow it boil until the raw smell disappears.
  10. Add the brinjal and simmer for not more than 5 mins.
  11. Spicy Kuzhambu is ready.

Nutritional Fact:

  • Brinjals have a low calorie content and are good sources of vitamin C, potassium and calcium.

Wednesday, 11 July 2007

Sambhar Powder

Here is my mom's version of Sambhar Powder. It smells great and the taste too is yummy. You can prepare it, store it in an air-tight container and use it for months.

Dry Red Chilli - 1/4 Kg
Coriander Seeds - 3/4 Kg
Toor Dal - 1/4 Kg
Fenugreek - 50 gms
Pepper - 50 gms
Urad Dal - 50 gms
Curry Leaves - Few

Long Turmeric Sticks - 200 gms (Dry - Whole - 'Virali Manjal' in Tamil & 'Curcumin' in English).
Turmeric Stick Image Source: Google Search.
If you don't get Sticks use Turmeric Powder - 100 gms.
  1. Dry roast all the ingredients slightly (do not overroast).
  2. Grind it together.
  3. Store it in an air tight container.

Onion Rasam

Onion Rasam is slightly different from our usual Paruppu(Dal) Rasam.
I add Onion in most of the dishes. Oneday one of my cousin was commenting saying 'Looks like you will add onion in Rasam too'. In general onion will not be used in rasam.That is the reason for her comment.

Yes !!! I do add Onion in Rasam. This is quick (no cooking of dal) and when we run out of time, this helps. Here it is :)

Small Onion - 5
Garlic pods - 2
Tomato - 1
Vegetable Cube - 1/2
Tamarind - Half of Lime size.
Sambhar Powder - 1 Tsp
Salt - As Required

For Rasam Powder:
Red Chilli - 4
Coriander Seeds - 2 Tsp
Cumin Seeds - 1 Tsp
Pepper - 1/4 Tsp

For Garnishing:
Coriander leaves - Few
Curry leaves - Few
Mustard Seeds - 1 Tsp
Cumin Seeds - 1/2 Tsp Method:
  1. Dry fry the Rasam Powder ingredients except Cumin Seeds and grind it coarsely along with Cumin Seeds. Keep it aside.
  2. Soak tamarind in water(around 500 ml) for 15 mins and extract the juice and keep it aside.
  3. Chop onion, garlic and tomato.
  4. Heat oil in a pan and fry chopped onion and garlic until golden brown.
  5. Add tamarind juice, sambar powder, tomato, vegetable stock and salt.
  6. Allow it to boil until the tamarind smell disappears and tomato gets cooked.
  7. Now add Rasam powder and simmer for 5 mins.
  8. Heat oil, add mustard seeds and allow it to splutter. Add cumin seeds and curry leaves.
  9. Garnish Rasam with the above and fresh Coriander leaves.

Nutritional Fact:

  • Onion, Cumin - Help to fight common cold.
  • Garlic- Help prevent heart disease.

Monday, 9 July 2007

Tricolour Vegetable Rice

Tricolour Vegetable Rice (resembles Flag of India) is very simple to prepare.It hardly takes 15 to 20 minutes. I cook this very often as it is very easy and healthy. Carrot is a very good source of Vitamin A. Beans is the perfect food for a fat-restricted diet. Onions work against the common cold.The regular consumption of onions lower high cholesterol levels and high blood pressure. Do we need more reasons ?


Rice - 2 Cups
Grated Carrot - 1 Cup
Beans(cut into small pieces)- 1 Cup
Onion (cut into small pieces) - 1 Cup
Green Chillies 3-4 (based on your taste)
Soy sauce - 3 Tbsp
Salt - As Required
Egg (optional) - 2
Oil - 4 Tsp
Pepper powder - 3 Tsp

For Garnishing:
Spring Onion or Coriander Leaves - Few
  1. Cook rice separately and allow it to cool.
  2. Heat oil in a pan and fry onion slightly.
  3. Add Green chilli , Beans and fry well.
  4. Once beans gets cooked a little, add grated Carrot and continue frying until they are cooked.
  5. Add salt to the fried vegetables.
  6. Once cooked, transfer the contents into a container (this can be refrigerated and used for next day even)
  7. Heat oil in a pan, add Egg and fry it.(optional)
  8. Add cooked rice and fry for sometime.
  9. Add soy-sauce to the rice and mix it well keeping the pan on the stove.
  10. Add some pepper and mix well.
  11. Gradually add the fried vegetables to rice.
  12. Mix the vegetables with rice and simmer for 2 mins.
  13. Garnish with fresh coriander leaves or spring onion.

Nutritional Fact:

  • Onions - Sodium, fat, and cholesterol free, and provide dietary fiber, vitamin C, vitamin B6 and potassium.
  • Carrots - Good source of Vitamin A. Rich in dietary fibre and minerals.
  • Beans - Provides essential B Vitamins and Iron.

Thursday, 5 July 2007

Sprouted Moong Salad

Moong Sprouts are primary source of protein. They have no saturated fats, no cholesterol. We all love it as it is healthy and spicy. Moong sprout salad is very easy to prepare.


Green Moong Dhal (whole) - 1 Cup (100 gms)
Tomato - 1 No
Onion - 1 Small or 1/2 of Large
Cucumber - 1 Medium
Green Chillies - 1 (or 2 as per your taste)
Lemon - 1/2
Salt - 2 Tsp
Pepper powder - 2 Tsp

For Garnishing:
Coriander Leaves - Few Method:
  1. Soak Moong Dhal (whole) in water for 2 nights (Until the sprouts appear).
  2. Cut Onion, Tomato, Cucumber and Chilli into very small cubes.
  3. Mix everything together and add lemon juice.
  4. Sprinkle salt and pepper powder.
  5. Garnish with Coriander leaves.

Nutritional Fact:

Sprouts are excellent to those trying to slim down and lose weight. Sprouts are rich in fibre and vitamins.Sprouts are also a rich source of minerals such as calcium, magnesium, phosphorus, potassium and zinc.

Tuesday, 3 July 2007

Pudhina Thogayal

Thogayal is a Tamil word for Chutney. Thogayal last longer unlike other curries. My mother used to prepare thogayal of different kinds. Pudhina Thogayal is of one kind.

Mint leaves are used as a medicinal herb to treat stomach ache and chest pains. It is used to whiten teeth and also to treat Acne (skin disease).
Though it has lot of medicinal values, not everyone likes the smell.

Pudhina Thogayal given here is prepared by frying mint leaves. You will not feel the raw smell and tastes good.

Mint Leaves (Pudhina)- 1 Bunch
Coriander Leaves (Kothamalli)- 1 Bunch
Tomato -1 No
Onion - 1 No or Small Onion - 5 Nos
Tamarind Thick extract - 1/4 Cup
Urad Dhal (Ulunthamparuppu) - 2 Tsp
Dry Red Chillies - 3 - 4
Salt - As Required
Oil - 3 Tbsp

For Garnishing:
Urad Dhal (Ulunthamparuppu) - 1/2 Tsp
Gram Dhal (Kadalaiparuppu) - 1/4 Tsp
Check out Lentils
Dry Red Chilli - 1
  1. Heat oil in a pan and fry 2 teaspoons of urad dal until golden brown.
  2. Add Onion and red chillies and fry and keep it aside.
  3. Add Mint leaves, Coriander Leaves and fry till the water evaporates and leaves shrink and then keep it aside.
  4. Heat oil in a pan and fry the tomatoes.
  5. Allow everything to cool.
  6. Grind everything together along with tamarind extract and salt.
  7. Adjust salt accordingly.
  8. Heat oil in a pan.
  9. Add Urad dal, Gram dal and red chilli and fry until golden brown.
  10. Garnish with the above.


  • Add water only if necessary. The water used for soaking tamarind would be enough.
  • You can add a pinch of ginger too.