Cook Book

=== ht cookbook ===
--- recipes ---
recipes...recipes...recipes
india is a unique country having hundreds of languages and so many cultures. it has been a melting pot of
diverse cultures over the last three thousand years.
it has a diversity of cultures that have amalgamated into a unique place.
its population is comprised of descendents of almost every ethnic group from all over the world (with the
exception of americans).
every group brought with them a style of cooking food, and the other groups adopted it in their own
cuisine.
the result is that indian food is now most popular all throughout the world.
here is an attempt to give you as many recipes that can make you happy.
hope my efforts would put a smile on your face and contentment in your heart. (and also stomach).
--- rasams ---
rasam...rasam...rasam...rasam...
no meal in south india is complete
without rasam.
rasam in its purest form consists of tamarind extract boiled with black pepper, jeera and salt.
as variations, many other spices are used.
with coming of chilies, pepper has mostly been replaced with chilies.
rasam acts as a digestive aid, and increases the acidic content of stomach juice, which in turn helps
digestion.
carminative property dilates sweat pores and facilitates body cooling as well as removing body toxins and
excess salt.
--- apple rasam ---
apple rasam
this is a rasam that you would not have tasted so far. this rasam is very good for people who have allergy
to tamarind and or tomato or kokum etc. this is prepared with raw green apples. apples from new zealand
and washington are excellent. try this rasam and you would enjoy it to the core.
(to serve four people 2 servings)

thoram parappu stock 500 ml cooked dhall 1/4 cup
apple (raw) 1 no. rasam powder 3 spoons
chili powder 1/4 spoon pepper powder (coarse) 1/4 spoon
jeera powder 1/2 spoon turmeric powder 1/4 spoon
kothumalli leaves 1/4 cup curry leaves 1 sprig
salt to taste sugar 1/2 spoon
oil for tempering 1 tbsp jeera 1/2 spoon
mustard 1/4 spoon asafoetida 1/2 spoon or 6 cloves of garlic
water 250 ml
cook dhall in pressure cooker with a lot of water. in the same cooker keep pieces of one raw apple after
removing the seeds and outer peel. mash the apple pulp and set aside.
pluck kothumalli leaves, rough grind the kothumalli leaves, and keep aside the paste.
take the dhall with water and churn till it froths, and add salt, also add jeera and turmeric powder, curry
leaves, mashed apple pulp, and set it to boil on a medium flame. after four minutes, add rasam powder,
chili powder, coarsely powdered pepper and rough paste of kothumalli. let it boil for three minutes.
take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. cover
immediately after tempering. use it 1 hour after preparing the rasam.
the taste of this rasam is very different from conventional rasams using tamarind. apple acids have a fine
tongue tingling bite which you would love. use as an appetizer or as a rice accompaniment. (if you want,
avoid asafoetida and use garlic instead)
enjoy !!!
please post your feedback. and if you want more of my recipes.
--- gounder's rasam ---
gounder's rasam
two spoons of rasam podi (podi recipe as given some time earlier by me)
half cup of toor dhall cooked and churned
one and half teaspoons of jeera
one small spoon of black pepper
six to seven cloves of garlic
one sprig of curry leaves
one small ball of tamarind - soak and extract juice
one medium sized onion diced into very small pieces.
one medium sized tomato diced in small pieces
oil for tempering
two red chilies and half teaspoon of jeera for tempering.
half a cup of kothumalli (cilantro) for garnishing
salt to taste
cook 3/4 of a cup of toor dhall and keep it aside. make a paste of jeera, black pepper and garlic and curry
leaves add the juice of tamarind and salt to taste to dhall and set it to boil till raw smell of tamarind goes
off. first add two spoons of rasam powder and boil for a minute or two now add the paste of jeera etc to the
dhall and let it boil on a medium flame for about five to six minutes. add diced tomato. now temper the
rasam with jeera and red chilies. garnish the rasam with freshly cut kothumalli (cilantro) and onion. onion
must not be sautéed or cooked. tomato pieces also must not be soft like onion. rasam should not be thin or
watery but must be thick like sambar. enjoy.!!! with rice, or appetizer. you may increase amount of pepper
if you want hotter rasam some friends prefer tempering with ghee. that is individual preference. this rasam
is a hot favorite with all my north indian relatives.
enjoy!!!
and don't forget to post your feedback !!!
--- kothumalli rasam ---
kothumalli rasam
this is a rasam that you would not have tasted so far. this rasam is very good for children and patients.
also it is good for nursing mothers and food buffs like me. this rasam is very good for people who are
recovering from or suffering from long illness. it is easy to digest and induces hunger.
the best part is that this rasam uses both the leaves and stem of kothumalli (coriander) plant. try and tell
me how you liked it.
kothumalli 1 bunch (200 gms) payar parappu (cooked) 1/4 cup

rasam powder 3 spoons jeera powder 1/2 spoon
turmeric powder 1/4 spoon tamarind extract from marble sized tamarind
salt to taste oil for tempering 1 tbsp
jeera 1/2 spoon mustard 1/4 spoon
water 250 ml asafoetida 1/4 spoon or 3 cloves of garlic
cook dhall in pressure cooker with a lot of water. pluck kothumalli leaves and discard root part. use only
half cup of kothumalli leaves and keep the rest for other use. wash stem parts in water and prepare juice in
a mixi after adding a cup of water. using a filter, filter off fibers and keep only green stem water /juice in a
cup. set aside.
roughly grind the kothumalli leaves and keep aside the rough paste.
take the dhall with water and churn till it froths, add the extract of tamarind and add salt also add jeera
and turmeric powders, and set it to boil on a medium flame. when tamarind loses raw smell, add rasam
powder and rough paste of kothumalli. let it boil for three minutes. now add juice of kothumalli stem and
just boil for one minute only. set aside.
take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. no chilies
are used except in rasam powder.
cover immediately after tempering. use it 1 hour after preparing the rasam.
enjoy !!!
please post your feedback.
--- pepper-jeera rasam ---
pepper-jeera rasam (mulligatawny soup – anglicised from “milagu thani” – “pepper water”)
rasam powder two spoons thoor dhaal 1/4 cup

1 spoon jeera 1 spoon black pepper
one tomato finely diced five to six cloves of garlic (optional)
two sprigs of curry leaves 1/4 cup of kothumalli/cilantro
1/2 spoon of asafoetida one lemon sized tamarind ball soaked in water.
a pinch of manja (turmeric) powder
cook thoor dhall and keep it aside. coarsely grind black pepper and jeera keep it aside
add 400 ml. of water to thoor dhall, churn fine and heat it in a vessel to boil. add salt and a pinch of manja
(turmeric) powder along with extracted juice from tamarind. boil the above for six to seven minutes till raw
smell of tamarind goes off.
now add coarse powder of jeera and pepper along with rasam powder as mentioned above. you may add
garlic at this stage if you want. add curry leaves and tomato now. boil the rasam on a medium flame for six
to seven minutes. the water quantity would have reduced to about 350 ml. you may add a little jaggery or
sugar and enough salt to taste now.
temper now with jeera and two broken chilies along with a quarter spoon of asafoetida.
add kothumalli/cilantro last and cover the vessel immediately after tempering.
your jeera/pepper rasam is ready.
always remember to crush garlic and not slice it.

crushed garlic has better aroma than sliced, as on the application of pressure, the sulphurous compounds
of garlic undergo a quick chemical change and give a better garlic smell.
enjoy.!!!!
and please post your valuable feedback because others are waiting for your feedback.
--- salsa rasam ---
salsa rasam
when i made salsa rasam, i was not sure if it is going to be accepted or liked. but when i had it, i knew that
this was entirely different and probably first mexican rasam to see the light of the hearth. (lol)
so without further ado, i am posting the maxindian recipe # 2.
cooked thoram parappu 1/2 cup salsa (small pcs variety but med hot) 4 to 5 tbsp.
tamarind juice 2 to 3 tbsp. garlic 2 to 3 cloves
red chili powder 1/4 spoon turmeric powder a pinch (optional)
pepper powder 3/4 spoon curry leaves (crushed) 1 sprig
jeera powder 3/4 spoon rasam powder 1 spoon (optional)
coarse powder
jeera+black pepper 1/4 spoon each
tempering
oil/ghee 1 ladle jeera 3/4 spoon
red chili 1 no. mustard 1/4 spoon
please follow all the directions as laid down by me in my rasam preparation given in my other rasam
recipes. (gounder's rasam, pepper-jeera rasam, tomato rasam etc.)
only difference is that you are going to add salsa last when you are done. .add salsa after tempering is
over. cover the vessel and leave it for about fifteen to twenty minutes.
reheat and serve with steaming rice.
go easy on eating. this rasam is really spicy and tasty. you should know when to stop.
don't forget to post in your feedback all you "usayers".
i must add a note here for people who do not know what salsa is.
salsa is a green salad consisting of diced tomatoes, green chilies, onions and some salt and other spices
and (god knows what not).
so try this recipe with these guidelines if you are from the usa, canada or mexico.
--- tomato rasam ---
tomato rasam
blanch or pressure cook 250 grams of tomatoes along with one medium sized onion and six to eight pods
of garlic. when cold, put in a mixi and make a fine homogenous thick liquid. pour enough water in the
vessel for two to three people and add salt to taste, add 1/4 spoon of turmeric powder, two spoons of
rasam powder, one spring of curry leaves and a pinch of asafoetida. you may add a little sugar if you like.
in case tomatoes are of sweet variety, you may add little tamarind paste to taste. one table spoon of
freshly made paste of jeera, and two pods of garlic with quarter spoon of black pepper is to be added now.
bring it to boil on a medium flame.
temper with jeera and a pinch of asafoetida and one red chili in oil or ghee. add finely chopped coriander
to taste. usually a quarter cup of the chopped coriander will be perfect.
tomato rasam is ready!!!!
the above rasam would be slightly hot. if you want, you may reduce rasam powder usage to half the
quantity. some people use toor dhall to make thick tomato rasam. you may use the same if you like.
--- shathabhishekam rasam ---
shathabhishekam rasam
every journey in south india rewards me with something new. during my last visit, i happened to visit a
small place which is famous for nadi joshiyam ..
vaidheeshwaran koil is a small sleepy village which boasts of about 150 nadi readers. we stayed at a hotel
called shathabhishekam which used to serve food only once during the daytime.
this is where i was served a beautiful thickish rasam. on exercising my taste buds, i almost found out the
recipe but this did not prevent me from asking the head cook as to how it was made.
instead of the head cook, the recipe was discussed with me by the manager. he confirmed the ingredients
as per what i had thought .but the method of preparation was totally different from what i had imagined.
so here it is folks ! the shathabhishekam rasam. i am sure that you would come to like this as much as the
gounder rasam. the manager confirmed my observation that the cook was preparing mostly chettinadu
cuisine especially curries and rasams and kozumbus.
thoram parappu 75 gms tomato 1 no.

curry leaves 1 sprig tamarind 1 lemon sized
garlic 8 to 10 cloves ginger 1/4 " piece
salt to taste
powder the following

black pepper 1 spoon + 1/4 spoon (raw) jeera seeds 1spoon + 1/4 spoon (raw)
dhania seeds 2 pinches anise seeds (sombu) 3/4 spoon+ 1/4 spoon (raw)
red chilies 4 to 5 nos fenugreek 1 spoon
curry leaves 1 sprig oil for frying and tempering. 4 spoons
tempering & garnishing

mustard seeds 1/2 spoon jeera 1/2 spoon
red chilies 1 or 2 nos. oil
kothumalli 1/4 cup
pressure cook thoram parappu and set aside. extract thick juice from tamarind and set aside. pluck
kothumalli leaves .
dice tomato, very roughly crush ginger and garlic with the back side of a flat serving spoon (arisi karandi)
and set aside.
take a little oil in a kadai and roast the ingredients for powdering as mentioned above. i would suggest you
to fry red chilies and dhania first, followed by jeera and sombu, later light fry black pepper and curry
leaves. fry fenugreek separately to light brown.
mix all the fried ingredients and powder them. set the powder aside.
now take 1/4 spoon of jeera, black pepper and sombu and make a coarse powder and set aside.
now take some more oil in the kadai and add half spoon of jeera and mustard seeds. add a piece of red
chili and set the flame on medium. when mustard crackles, add diced tomato and a sprig of curry leaves.
when tomato pieces start leaving water, add roasted powder and fry for no more than 45 seconds to 1
minute.
now add extract of tamarind and a cup of water and boil the mixture till tamarind leaves the raw smell
(five to six minutes at the most).
now add churned thoram parappu and salt. make the consistency of this rasam on a thickish side like a
kozumbu. now add roughly beaten ginger and garlic pieces and set to boil for further three or four minutes.
lastly add coarsely prepared powder of black pepper and jeera and sombu. give a last boil for two minutes.
garnish with finely cut kothumalli leaves. cover the vessel and let the rasam mature for at least one hour. i
would suggest you to prepare this rasam about two hours in advance.
i bet you will be bowled over by the refreshing taste of this rasam.
enjoy !!!!!!!
please post in your feedback. i live on it.
--- soups-salads ---
soups and salads
soups and salads are an integral part of the diet.

indian food has both, albeit they have been "indianized" by every state as per their own
culture and taste.
read some soupy facts at,
http://www.businesswire.com/emk/borden/supportfiles/funfacts.htm
if you want to "toss more salad"

or discover what's beneath
salad dressing, you may visit
http://www.whattocook.com/search/salad.html
--- cheese-jeera soup ---
cheese- jeera soup (to serve four bowls)
soups are an essential fare in western cookery. with changing taste and the indian palate becoming global,
it is right time to post some exotic and not so exotic desi soups recipes. i have made certain changes in
recipes to suit indian taste which i hope you won't mind.
butter 3 spoons maida flour 2 spoons white onion 1 no.
onion powder 1 spoon garlic 4 to 5 cloves milk 200 ml.
cheddar cheese 100 gms. jeera powder 1 spoon green chilies 1 no.
salt to taste
dice onion, finely cut green chili and skin the garlic. grate cheese and set aside. add water to maida and
mix thoroughly. add butter and little water and whole pods of garlic after just injuring them by pressing
them to flatten just a bit and cook on slow flame for five minutes. remove the garlic pods and discard. now
add jeera powder and diced white onion to the milk and boil. add the boiling milk with spices to the maida
butter mix. stir thoroughly or else the maida is likely to make an uneven mass. now add cheese (grated)
and onion powder. if you think that you need water, add some and also add salt to taste . simmer for a
minute or two and see that the cheese is melted. pour it in soup bowl, garnish with finely cut green chilies.
enjoy this soup scalding hot with sprinkling of pepper and a dash of vinegar if you like.
variation
if you want, you may cut chicken meat from leg portion in small pieces, precook them with only a little salt
and add to cheese soup. in such a case, avoid green chili. use halal, kosher, or organic free-range chicken
for this purpose.
enjoy!!!
and as usual don't forget to post the feedback.
--- cucumber pachadi (karnataka) ---
dosekai aavu-pachadi (sweet-sour cucumber pachadi from karnataka)
this is a sweet and sour cucumber pachadi that is a specialty in karnataka cuisine, especially during
summers and on special occasions.
cucumber 1 medium
jaggery 1.5 tea spoon or more as per taste
tamarind extract 1.5 tea spoon
make a paste of the following

kadalai parappu 2 spoons or soaked peanuts paste 1 tbsp.
coconut 2 nos. of 2" pieces green chilies 2 to 3 nos red chilies 3 to 4 nos.
asafoetida 1/4 spoon cumin powder 1/2 spoon turmeric powder 1/4 spoon
salt to taste
tempering
oil 1 spoon
mustard seeds 1/4spoon
first make a thick paste of all the above ingredients. take care that there are no stones in jeera and
mustard. if you have mustard powder it is good. red chilies may be not too hot variety. keep aside. some
people add jaggery to paste and some add along with tamarind extract. you can mix both after you make
paste of spices.
kadalai parappu if used, fry in oil till light brown and then use it for paste. if you are using soaked peanuts ,
it is ok to soak it for at-least one or two hours .
peel the cucumber and make finger digit pieces (1").

sprinkle some water on the cucumber pieces and keep aside. when you are serving the pachadi, add
cucumber just before serving. if you add in the beginning, the cucumber would become very tough to
chew.
you must take care to match the amount of tamarind and jaggery so that the taste is exactly sweet and
sour without being excess.
this pachadi is a refreshing change from the other pachadis you have had so far. try it out and post the
feedback please.
--- cucumber-curd salad ---
cucumber-curd pachadi (karnataka)
this is a very simple yet tasty salad. goes well with rice, pulao etc. it has four distinct tastes that fill the
want of any dish that lacks in any of the tastes.
cucumber one small

curds 1.5 cups
green chili 2 nos.
sugar 1 to 2 spoons
salt to taste
kothumalli 2 spoons
mustard 1/4 spoon
oil 1 spoon
coarsely powdered jeera ¼ teaspoon
peel the cucumber after checking if it is bitter or not. to see if it is bitter, slice the stem end and remove a
small portion of white flesh. taste it. if it is bitter, discard the cucumber. if it gives a slightly odd taste,
smear two pinches of salt and rub it. after some time, wash the salted end and use it. this process removes
odd taste of cucumber. dice cucumber in small cubes of 1 cm to 1.5 cm size. slice green chilies in thin
round rings (take care to remove seeds). adding coarsely pounded jeera is optional. pluck kothumalli
leaves only and cut very fine. use curds that are not too sweet, it should be slightly on sourish side. add all
the ingredients and then mix properly in a bowl. take oil in a tempering ladle and add mustard seeds. heat
on a medium flame. when mustard starts to pop, add the tempering to cucumber salad. place the bowl in
fridge and serve cold. this salad has sweet, sour, hot and salty taste.
enjoy!!!
--- raitu/ raitha ---
raitha...raitu
hundreds of recipes of raithas are available in books and on the net.

the question is,
"what is raitha?"
basically raita/raitu is a gujarati dish which is

neither pure salad nor a pickle and also not a chutney.
it is somewhere between dish generally enjoyed with heavy sweets
like ladoo made from pure ghee.
it has a pungent smell and taste of nascent mustard
which packs a kick.
word raitha as it stands, is coined from the word,

rai = mustard
atho = to pickle/to ferment.
in a raitha, two ingredients are a must.
they are, mustard seeds and curds.
i have been seeing a lot of recipes of so called raithas

with most inconceivable ingredients like brinjals, and other
vegetables. just as you can't call any ladoo boondi ladoo,
you cannot call any curd dish minus mustard seeds raitha.
a typical traditional raitha does not involve cooking

of any ingredient.
i am posting a basic raitha recipe of banana which is

one of the traditional recipes.
paka kela nu raitu
ingredients
ripe but firm bananas...... 1 nos

small sized mustard seeds...1 tsp.
fresh curds.................250 ml
salt........................1/4 to 1/2 tsp (as per taste)
green chilies..............1 no
ginger......................1/4" piece (optional)
sugar.......................2 tbsp
kothumalli/cilantro.........1 spoon.
method of preparation
coarsely grind mustard seeds in a mixi and remove black husk

of upper skin layer and set aside.
slice one green chili of medium hot variety in thin shreds,
pluck kothumalli leaves, and set aside.
take curds in a glass bowl and add ground and dehusked mustard.
you may add salt at this stage. mix well.
leave the mustard+curds mixture for about two hours at
room temperature after covering it with a plate.
after 2 hours, just smell the mixture. if it gives off strong pungent
aroma of nascent mustard, then it is ready for further treatment.
now just before lunch/dinner, first add sugar and mix it thoroughly.
now make small pieces of banana and add to fermented mixture.
add finely sliced green chili and shredded ginger (optional)
and garnish with kothumalli.
it tastes great with ghee sweets, roti/parathas

and you can use it as a taste changer.
you may use any fruit or bundhi to make this raita.
please send in your feedback. !!
enjoy!!
--- mulangi-tomato salad (tadakiyun) ---
tadakiyun (mulangi kirai-tomato salad)
salads are an integral part of any indian meal. unlike their western counterpart, indian salads are regular
salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried
ingredients. some salads have spices and some are just salads . i would be bringing to you some known
and some unknown varieties .i trust you would try them out. happy salad days!!!
i am partial to mulangi (radish) and my first salad comes in the form of mulangi kirai (radish leaves) salad
which i bet you would never have tasted. this was my mother's favourite and is mine too!! so without
much ado, here i go.......
mulangi kirai (radish leaves) 10 leaves

tomato 1 no. (big)
asafoetida 1/2 to 3/4 spoon
red chili powder 3/4 spoon
salt to taste
salad oil/groundnut oil 2 spoons
select clean hot radish leaves (white mulangi ) remove center veins with a sharp knife. cut all the leaves
similarly and arrange five leaves and cut leaves to make about 3 mm width long slices (ribbons). set aside.
dice tomatoes into 1/4 " pieces. select tomatoes which are firm and not too sweet. now mix both mulangi
kirai and tomatoes and all the dry spices. jeera is optional. i don't use it. add salt and finally add oil and
mix thoroughly. remember to add slightly more salt as this tastes great with anything.
enjoy!!!
--- tomato soup ---
tomato soup
soups are an essential fare in western cookery. with changing taste and the indian palate becoming global,
it is right time to post some exotic and not so exotic desi soups recipes. i have made certain changes in
recipes to suit indian taste which i hope you won't mind.
250 gms. tomatoes

1/4 spoon black pepper powder
1/4 spoon chili powder
1 small onion diced in small pieces
1 spoon of ginger paste
salt to taste
1 spoon of jaggery
1/4 spoon of jeera
5 cloves
2 nos. 2" pieces of cinnamon sticks
1 tea spoon of ghee for tempering
1 strand of curry leaves
1/4 cup of finely cut kothumalli leaves
steam cook the tomatoes and when cold, remove the outer skin, add a little water and make a fine mixture
with a blender. now add pepper powder, chili powder, salt and jaggery. add a little water and paste of
ginger and boil it on a medium flame. take ghee in a thallikku karandi (tempering ladle) and add cloves,
cinnamon and jeera. heat and when cloves get puffed up, temper the tomato soup. cover for five minutes.
you may add onions fried in a little ghee at this stage. now add kothumalli and curry leaves and cover
again. reheat before serving.
enjoy!!!
--- tomato-curd pachadi ---
tomato-curd pachadi (andhra)
this is a very simple yet tasty salad. goes well with rice, pulao etc. it has a distinct colour and taste which
is very typical southern.
this pachadi is a great accompaniment with rice and chapathis.
tomatoes 4 medium onion 2 spoons

curds 1.5 cups freshly grated coconut 1/4 cup.
green chili 2 nos salt to taste
kothumalli 2 spoons asafoetida (mild) 1/4 spoon (optional)
curry leaves 1 sprig mustard 1/4 spoon
oil 2 ladles
first make a thick paste of all the above ingredients. take care that there are no stones in jeera and
mustard. if you have mustard powder it is good. red chilies may be not too hot variety. keep aside. some
people add jaggery to paste and some add along with tamarind extract. you can mix both after you make
paste of spices.
kadalai parappu if used, fry in oil till light brown and then use it for paste. if you are using soaked peanuts,
it is ok to soak it for at-least one or two hours .
peel the cucumber and make finger digit pieces (1").
sprinkle some water on the cucumber pieces and keep aside. when you are serving the pachadi, add
cucumber just before serving. if you add in the beginning, the cucumber would become very tough to
chew.
you must take care to match the amount of tamarind and jaggery so that the taste is exactly sweet and
sour without being excess.
this pachadi is a refreshing change from the other pachadis you have had so far. try it out and post the
feedback please.
--- chutneys ---
chutney...chutney...chutney...
north, south, east or west…anywhere you go in india, among the first items to be served on a
meal plate would be chutney.
chutney is essentially a concentrated taste-maker in its own capacity. idly or dosai cannot be
imagined without coconut chutney.
khaman dhokla or samosas can't be imagined without sweet tamarind chutney or pungent
garlic chutney or mint chutney.
every conceivable form of chutney is available in india. it may be from skin of ridge gourd, raw
tamarind, coconut or anything else for that matter.
--- garlic chutney ---
garlic chutney
garlic chutney is an universal chutney which adds proper spiciness to both the northern and southern
dishes. garlic chutney is always hot and is made to last for at least six months to an year.
250 gms. of garlic pods which are of hot variety.

50 gms. of chili powder
3 ladles of edible oil
3 spoons of salt (table spoons)
1 spoon of mustard seeds for tempering
mash garlic in a wooden mortar and pestle. if you don't have wooden, use metal. go on beating the garlic
till garlic is almost ¾ mashed. now add chili powder and salt. start pounding for at least fifteen minutes.
you will find a very hard mass of red garlic and chili powder. take out the chutney in a clean bowl. take oil
in a tempering ladle (karandi) and add mustard seeds. when mustard starts to crackle, pour the oil on
chutney . take out the red chutney and taste for salt. if you find salt is proper, take a clean glass jar and fill
up the chutney. this chutney is to be used along with plain edible oil which is used to thin down the
chutney. this chutney will last for at least one year without any problem remember that this chutney is
very hot, so always take care to tone down the hotness with oil/ghee. variations you can add 30 gms. of
tamarind to make a sour garlic chutney. for children, reduce the hotness by adding a lot of dry copra
powder and oil. both the variations will last long. this chutney can be eaten with khichadi, upuma, dosai,
idlies ,dhoklas, samosas etc.
enjoy!!!
--- kothumalli chutney ---
kothumalli chutney (cilantro chutney)
1 bunch of kothumalli /cilantro

2 two to three cloves of garlic
1" piece of ginger
2 green chilies
1/4 spoon of jeera powder (coarse)
2 table spoons of groundnuts
1/4 spoon of salt
1/2 medium sized lemon
1 spoon of sugar (optional)
pluck out only the leaves of kothumalli /cilantro. it should come to at least one and half to two cups. make
small pieces of ginger, chilies and garlic and add to kothumalli leaves now powder jeera coarsely and also
powder groundnuts in a mixi bowl.
once the powdering is over, add kothumalli mix and run the mixi on churn speed only. take care that you
don't make a smooth paste. at churner speed, the chutney will be slightly coarse, but the real taste lies in
it being coarse. now take it out of the mixi bowl and taste for ingredients. if you feel that you need to add
anything, add now. also please don't forget to add lime juice at this stage. adding sugar is optional. with
dhoklas, bhajjis and other savories, the sugar variety will taste beautiful. with idlis and dosais, the non-
sugared version will be fine.
put the chutney in a glass bowl (medium sized) and keep it covered. it is prudent to put it in fridge till
lunch/ dinnertime. try this out and let me know the result!!
if you don't have groundnuts, you may use roasted bengal gram/chana dal (pottu kadalai- oduchhu
kadalai). take care to make this chutney slightly hot. you may use 1/4 cup of coconut grating in place of
groundnuts too. this taste will be very different.
enjoy!!!

--- peerkanga skin chutney ---
peerkanga skin chutney (ridge gourd) (turai ki chhaal ki chutney)
peeled skin of peerkanga (about one large cup)

one spoon of ulundhu parappu (urad dhall)
small ball of tamarind
red chilies (about three to four)
1" piece of sliced ginger
salt to taste
20 ml of cooking oil
1 spoon of asafoetida
take 20 ml of oil in a kadai and on a medium fire, roast ulutham (urad dhall) and red chilies for about two
minutes till ulutham becomes rosy brown. now add one spoon of asafoetida and immediately put all the
skin and scraping of peerakanga in the kadai. also put a small ball sized tamarind piece. stir fry for about
three minutes. do not under any circumstances cook peerkanga skin. now add salt and mix thoroughly.
remove the kadai from stove and allow it to cool. when sufficiently cold, put the whole thing in a small /
medium jar of mixi and make chutney. this chutney tastes great with rice and ghee. this also goes well with
idlies and dosai. try once and tell me!! this chutney will keep good in fridge for three to four days.
note: if the quantity of scrapings and skin is less, use about 15 ml of oil. if you want to use this chutney
only with rice, you can add a green chili or two along with peerkanga peelings during frying. but you need
to use ghee also for taste.
enjoy!!!
--- tamarind-palm date chutney ---
tamarind-palm date sweet sour chutney
this chutney goes fine with dhoklas, samosas, panipuri, bhelpuri and potato bondas and bhajees too.
15 nos. of dates of very sweet variety (black)

1 tablespoon of jaggery powder
1 large marble sized tamarind ball (extract juice)
1 small sized spoon of rock salt (black)
1 spoon of chili powder (or more to your taste)
2 spoon of dhaniya and jeera powder (both one)
1. 5 spoons of garam masala powder
steam cook dates after removing the seeds. mash the cooked dates. add tamarind juice extract to dates,
put it in a mixi bowl and blend it properly. add some water and boil the mixture on a low to medium flame.
after about five minutes, add chili powder, garam masala powder, dhaniya jeera powder, rock salt and
jaggery powder.
boil the mixture for about further five minutes on a low flame.
remove from fire and allow it to cool.
your sweet- sour tamarind-date chutney is ready.
please taste for any addition of salt or chili powder etc before you serve.
point to remember
the thickness/consistency of chutney should be slightly thinner than tomato sauce
enjoy!!!
--- sweets ---
sweets
life without love and food without sweets has no meaning.
my father used to say that "only an unfortunate man cannot enjoy sweets."
like all the other foods, sweets in india have many many forms, shapes, colour and taste.....
"taste?" .....you may ask

sweet has to be sweet...!!
no i am right, sweets are also made with bitter ingredient like fenugreek, and spicy
ingredients like ginger!!
every state has a torchbearer sweet that it is famous for.
due to my partiality towards curries and spices, i have not been able to develop my skills much
in sweets area of culinary art. but may be i would make up for the lapse after i move to usa in
coming months.
--- adadiya ---
adadiya
adadiya is a winter sweet made only by gujaratis, kutchis, kathiawaris and people of saurashtra. but
adadiyas made by each region differs in taste and contents. adadiyas made by kathiawaris is generally
liked more than other regions. there are two types of adadiyas, one made of dry sugar powder and other
made with two-threaded sugar syrup. generally at home, the first variety is made. it lasts almost for a
month or more without getting spoiled. adadiya increases the heat of the body, it is heavy to digest due to
its ghee content, and it is reported to increase the vitality in men.
urad dhall flour 500 gms. sugar 500 gms. badam, pista, 50 gms. each
white gundar 15 gms. ghee 300 gms. milk 1/2 cup
masalas
dholi musali 20 gms. jaiphal/javantri 20 gms. cardamom 10 gms.
sunth 15 gms. black pepper powder 1 spoon
the urad flour should be coarse like rawa. add a ladle of ghee and milk to urad flour and mix thoroughly.
this is called dhabo dewo. set it aside for about 30 to 45 minutes. then take a sieve for wheat (ghaun no
chaino) and sieve the flour by pressing mildly. make sure that the sieved flour is like very coarse-grained
sand. set it aside to dry further for about half an hour. powder the sugar and set it aside. now take rest of
the ghee in a kadai and put on a medium flame. when the ghee is hot, add the sieved flour and stir and
turn very briskly at medium/low heat for ten to fifteen minutes till the grains of urad flour assume medium
brown colour. some people, especially in kutch, almost burn the flour and make it black. this is not good.
see that the flour is light pinkish brown. now add powdered spices and stir for about a minute. now
immediately add powdered sugar to the flour in the kadai. the whole mass will become thicker in a
moment or two. go on stirring briskly and ensure that the sugar is thoroughly mixed and melted in kadai.
fry the gundar (pounded in small grains) in ghee and add to adadiya dough. the gundar will puff up. now at
this juncture, some people want more ghee. if your place is very cold, add some more ghee to the mass
(about a cup) and remove the kadai from fire. add finely cut badam and pista. transfer the whole thing in a
big container. when the whole mass is at workable temperature, make a typical adadiya-type small
mountain-like adadiya in a plate and go on arranging in circles. after about a couple of hours, the adadiyas
become mini mountains of sweets and they are hard and ready to eat. enjoy!!!
sugar syrup method

after you fry the urad flour (after sieving) in ghee, let it cool for 30 minutes. now make two thread sugar
syrup. after adding all the spices and badam pista, add still hot sugar syrup to the dough. immediately
start making adadiyas as before or smear some ghee in a plate and spread the adadiya dough in the plate.
cut in squares and let it cool. enjoy!! winter in gujarat is never complete without adadiyas. prepare and let
me know.
enjoy!!!
--- badusha without layer ---
badusha (without layer)
among the sweets, badusha is fairly simple to prepare and keeps for a long time. children are especially
very fond of this sweet. in my opinion indian sweets, which are not milk based, must always be prepared
with pure ghee. thus all my sweets recipes will have ghee as the main ingredient. the reason is very
special, pure ghee has its own special flavour and taste which you don't get in vegetable ghee or
vanaspati. vanispati is also unnatural and contains an unhealthy type of oil. so i will start my sweet chariot
with badusha...
maida 450 gms.

sugar 750 gms.
pure ghee 250 gms.
curds 4 tablespoons
pista 25 gms.
badam 25gms.
rose petals - a few
kumkum poo (saffron) 1 gm.
first of all, heat about 30 to 40 gms of ghee and mix it with maida flour thoroughly. now add curds and little
by little water and make dough. the dough should be loose like medu vadai dough. take little water in a
pan and add sugar to it. heat it on a medium flame and make sugar syrup of one thread consistency. you
can check with a drop of syrup put in a bowl of water also. if the syrup drop sits down without melting, the
single thread syrup is ready. keep it aside to cool. now make small portions like you make for medu vadai
(slightly less than that) and make small lemon sized balls and pat them on flat of the palm in vadai shape
and make a small depression in the middle. make all the dough in vadai shapes. now heat ghee in a kadai
and when it is sufficiently hot, fry the patties of dough to golden brown on low to medium flame. take care
to turn the patties regularly. the colour should be uniformly light golden brown. when all the patties are
fried, the sugar syrup would have cooled down, immerse all the badushas in sugar syrup and keep them
dipped for about eight to ten minutes. the top layer of the badusha would absorb enough syrup. take out
the badushas and arrange in a tray and let them cool down further. the sugar on the badushas would
harden and make a fine uniform layer. decorate the badushas with nicely sliced pistachios and badams.
you can also decorate further with rose petals placed at the center of depression. but in my opinion,
decorate with sliced nuts and saffron and place rose petals when serving. this badusha will keep for at
least two weeks and you will make all the guests happy.
enjoy!!!
--- badusha with layer ---
badusha (with layer)
please prepare the dough as per the first recipe of badusha, after adding just a little baking powder. now
take the whole dough at one go and flatten it into a big flat roti. smear ghee on one side. slowly roll the big
roti into a roll and make a cylinder of about 1.5 " thickness. now twist the roll as if you are wringing the
clothes before drying. now cut one inch sized portions and as in last recipe, flatten them on your palm with
a depression made in the centre. in this recipe, the sugar syrup consistency must be more than one
thread, it should be two thread almost . fry the badusha in ghee as before and dip in sugar syrup. after
about ten to twelve minutes, remove from syrup and arrange to cool in a tray. a white layer of sugar must
be visible on this variety. try out and let me know. some people add cardamom powder to the dough,
others add pacchai karpuram, but i am of opinion that it tastes fantastic as it is.
enjoy!!!!
--- churma na ladoo ---
churma-na-ladoo
gujaratis in general and gujarati brahmins in particular are among the greatest lovers of churma-na-ladoos
. i am yet to see similar love of ladoos (modakams) elsewhere.
the real attraction of churma-na-ladoo does not lie in its sweet taste alone, but it lies in the amount of ghee
that goes in. brahmins of gujarat were great ghee lovers. no occassion, may it be a marriage or 12th day
ceremony after the departed soul, is complete without ladoos dripping with ghee.
alas...the trend is changing now.

even today, halavadiya brahmins of saurashtra are keeping up the tradition. their ladoos weigh around 200
gms each and i know people who can eat 12 nos of such ladoos.
i am bringing to you the traditional churma-na-ladoo of saurashtra .
ingredients
whole wheat flour 250 gms
sugar(powder) 250 gms
ghee 250 gms
poppy seeds 50 gms
ghee for frying 2 cups
water/milk for dough a little
spices
nutmeg powder 1 tsp.

or
cardamom powder 1 tsp
take whole wheat flour in a wide mouth vessel and add just a little milk or water and make very tough
dough. pressing in your fist, make very hard urundais (koftas). please ensure that the urundais do not
break when dropped from 1 ft height.
take ghee in a kadai and fry the urundais (koftas) at a low -medium flame till the outer surface becomes
biscuit brown. set aside to cool.
powder sugar, nutmeg/cardamom and set aside.
when the fried urundais are reasonably cold, coarsely powder them in a blender/mixi large bowl at slow
speed. the particle size of the broken urundais should be like rice rava for idly. to ensure uniform size, you
can use a sieve.
add sugar powder and spices first and mix thoroughly. heat 250 gms of ghee till it becomes hot but not too
hot. slowly pour ghee on ladoo mix and using hands, mix thoroughly. the ghee should be hot, but not so
hot as to burn or scald your skin.
pre grease a large plate and using two cupped palms, prepare ladoos of about 100 gms each handful of
ladoo mix. you must press the ladoos properly so that you feel ghee coming out from between your fingers
while compressing the ladoos.
prepare in a shape of half orange. once all the ladoos are arranged, smear poppy seeds on top of all the
ladoos individually.
let the ladoos set for about two to three hours. they will become set and firm.
enjoy !!!
these ladoos keep good for at least ten to fifteen days .
please post the feed back it is very important for everyone
--- cashew nut burfi ---
cashew nut burfi ( kaju katli )
cashew nut burfi is among the most loved burfi which people do not get tired of enjoying. it is also one of
the simplest sweets to make. you can surprise your deepavali guests with home made kaju barfi this year.
cashew nuts pieces 500 gms sugar 250 gms

silver foil 4 to 6 leaves (optional) water 1/4 cup
buy cashew nut pieces which are priced 25 to 40% less than whole cashewnuts. ensure that are very dry
and if not, dry them in the sun for about two to three hours or put them in a preheated oven for three to
four minutes when complete moisture is evaporated. now powder the cashew pieces to a very fine
consistency of wheat flour. if there is any moisture left, the mixi will stop running and cashew lump will be
formed. so you must ensure that the cashew pieces are absolutely without any moisture.
now powder the sugar and make sugar syrup of one thread consistency on a low -medium flame. use only
very white sugar. now add cashew powder slowly while stirring thoroughly. when the mixing is over,
transfer the whole thing to a non-stick pan and heat while constantly stirring till the whole thing becomes
thick and not possible to stir any more easily.
smear some ghee on a large plate surface and transfer the kaju barfi to the plate. with flat of the hand, pat
the barfi to a thin layer of 4 to 5 mm on the plate. you can use a roller pin to ensure even thickness. now
stick silver foil on the surface of the barfi. using a very sharp and thin knife, cut the barfi when still hot into
diamond shaped pieces. the barfi will set in about 30 minutes. no essence or artificial colouring should be
used.
take care to use minimal water when making syrup otherwise the barfi will not set properly and you will
waste the ingredients if the mass starts sticking to the vessel.
there is another method of preparing cashew nut barfi. the cashew powder is made in to thick liquid first
and then sugar is melted in that liquid over a low flame in hot condition. no syrup is made. when the sugar
melts thoroughly, the mixture is heated till the whole mass becomes thick and pliable like vada maavu. it
is now transferred to a plate and as in previous method, diamond shaped pieces are made. either way the
sweet tastes heavenly. so
enjoy !!!
--- milk/dry fruits cocktail ---
milk-dry fruits-cocktail
this is very nourishing recipe full of minerals and vitamins. it should not be served more than twice as it is
rather heavy. anyone tastes this once, will fall in love with it. it is very simple to make.
1 litre milk
50 gms. dates (cut in 1/2" pieces)
50 gms. dry dates (kharek) cut in same sized pieces as dates.
50 gms. figs (cut as above)
50 gms. jardaalu (aloo bukhaara) remove the centre hard seed and use the flesh
25 gms. raisins
25 gms. almonds
25 gms. pistachio
25 gms. cashew pieces
25 gms. walnut/akhrot
25 gms. charoli
1 gms. kesar /kumkumpoo
5 gms. elaichi/elaka powder or nutmeg (jajika) powder
175 gms. sugar
boil milk and add sugar while the milk is boiling. add cardamom/elaichi powder or nutmeg powder while
boiling. make a paste of kesar with spoon under side or a stone and add it to milk just before you remove
from fire. you must either use cardamom or nutmeg. both should not be mixed. remove from fire and let it
cool to room temperature. slice all the nuts like almonds, pistachio & walnut, etc in slices and small pieces.
add them to milk at room temperature. taste for sugar now and add if you feel that it is less. make sure
that your cocktail must taste sweet. dishes after cooling tend to taste less sweet. add raisins, and all the
other dry fruits like dates, figs, etc now and put the vessel in the fridge to cool. serve the milk dryfruit
cocktail to guests as a sweet and not as a dessert.
enjoy !!!
--- munthiri kothu ---
munthiri kothu
this sweet is slowly disappearing because of its humbleness. i am happy to revive it here. this is a cousin of
andhra buralu sweet.
green gram dhall (paiyar parappu) 1 cup

jaggery 1.5 cups
sesame seeds (yellu) 1/2 cup
cardamom 10 nos.
maida flour 1 cup
turmeric powder 2 pinches
salt 1 pinch
oil/ghee for frying
you may add a tablespoon of copra powder. but this is optional.
roast dhall in a kadai. you may dry roast or with little ghee. cool it and make a fine powder. similarly roast
sesame seeds also and powder. remove cardamom covers and put them in tea jar. powder cardamom and
set aside. mix sesame seeds powder, dhall powder, cardamom powder, and jaggery. make small marble
sized balls and arrange on a plate after smearing with a little ghee on plate surface. this will avoid sticking.
make a batter of maida, turmeric and salt by adding water carefully to dosai maavu consistency. take care
not to let any lumps being formed. now take a kadai and put ghee in it. heat on medium flame. deep fry
batches marbles of sweet kothu till golden brown. keep a newspaper in a vessel and put fried sweet on it.
excess ghee will be removed.
enjoy !!!
and as usual don’t forget to post the feedback. it is very important for all.
--- mysore paak ---
mysore paak
being in bangalore and not having tasted sri venkateshwara sweets mysore paak is impossible. but the one
that i am posting is more of northern taste and is different.
so here is my second posting in the series of sweets.
kadalai maavu (besan) 500 gms

sugar 500 gms
pure ghee 1500 gms
edible yellow colour 1 spoon
mix the gram flour and half a cup of ghee thoroughly and set it aside.
now prepare sugar syrup to two-thread consistency and remember to add the food colour to water for
syrup. remove the scum with the method i have posted yesterday. the syrup must be made on a slow to
medium fire.
now ask a helper to add the besan to the syrup very slowly and you constantly keep on stirring the
mixture. take care that no lumps are left. when done, heat the remaining ghee in a separate kadai and
when it is melted and hot, add this ghee little by little to the kadalai maavu -sugar mix. see that the ghee
is in hot condition throughout this operation. stop when you have about a fourth of the ghee remaining in
kadai.
now reheat the ghee till fumes start coming out and pour hot ghee to the mixture at one go. immediately
transfer the hot mysore paak mix to a steel plate.
after about ten to twelve minutes, make square cuts with a long sharp knife. the thickness of the mysore
paak should not be less than 2".
there is another method to mix hot ghee.

the mixture in the second phase is transferred to a stainless steel plate and then hot ghee is poured evenly
on top. the hot ghee percolates downward making sieves and raising the mysore paak. any way you do it,
the mysore paak tastes heavenly. decorate with thinly sliced baadam or pistachio after you have made
cuts.
please try out this recipe in a mini version first and if you are sure, prepare with confidence whenever you
like.
enjoy !!!
--- poli ---
poli (puranpoli)
i am posting the recipe for poli without the usage of coconut or any other ingredients. poli is one of the
most favorite dishes prepared in karnataka, maharashtra and gujarati homes. no birthday or a festival is
complete without poli. gujaratis call this as puranpoli. the real way to enjoy poli is by using a lot of ghee
and enjoying it when hot.
polis are prepared with thoram parappu, channa dhaal or mung dhall. but in my opinion, poli made with
thoram parappu or thuvar dhaal tastes best.
for the filler

350 gms. thoram parappu (thuvar dhall)
500 gms. sugar
3/4th nutmeg or mace (1 spoon) (made in a fine powder)
ingredients for roti for filler

250 gms. whole wheat flour 2 tsp oil
enough water for the dough ghee 1 cup
steam cook the dhall with just enough water in a cooker so that the dhall is properly cooked (cook till six
whistles). when the cooker loses steam, remove dhall in a kadai and add sugar to dhall and heat on a
low/medium flame till the sugar melts. go on stirring the thick filler of parappu and sugar till the filler is
thick. this will ensure a dry filler and burn excess of water. add the powder of nutmeg or mace now and
mix properly. heat for further three minutes. now remove from stove and set aside to cool. when cold,
make round balls of the filler of the size of small ladoos. these are to be placed in rotis to make poli.
make dough from wheat flour to a roti consistency, first adding 2 spoons of oil to soften the dough. roll out
rotis and now place the filler balls in the center. close the roti by gathering the side like you are putting
some loose change in your handkerchief and tying the extra cloth on the top. now press the rounded roti
with hand and re-roll the poli. remember that the size of the poli should be at least six to eight inches in
diameter and the thickness must be not less than one centimeter.
place the poli on a tawa and dry roast the same way as you would a parotta or a roti. when both the sides
are properly roasted with just fine spotted design, remove from tawa and serve hot with a lot of ghee. the
way to serve poli is by making indentations on the top surface with the rolling pin sides keeping the rolling
pin standing and filling ghee in the indentation marks.
take my word that people would fall in love with your polis. you can use cardamom powder in place of
mace or nutmeg.
enjoy !!!
--- rossogolla ---
rossogolla
this bengali sweet was an accidental invention. but it has captured the hearts of millions over the last 75
years. k. c. das in bangalore dishes out the best possible rossogolla and what i aim to post here is almost
the near if not the same formula.
cow's milk 2.5 liters sugar 750 gms

citric acid crystals 10 gms starch powder 2 to 3 spoons
water for syrup 1litre
heat up the milk till it rises. dissolve citric acid crystals in a cup of water and add this acidic water to hot
milk. stir briskly for ten seconds. leave the milk aside. after ten minutes, the curdled milk will result. the
water and white solid mass at the bottom will separate. filter the solid mass with a fine sieve or a muslin
cloth.
press with hand and remove all the acidic water remaining in the curdled solid mass.
mix the starch with this curdled solid milk and pass it thro' a mixer or mix them with hands thoroughly.
make it into a uniform smooth lump which is not too hard and not too soft.
make playing marble sized round balls and keep in a plate covered with a wet cloth.
make simple sugar syrup with 750 gms of sugar, just boil it for about four to five minutes. remember not to
make a syrup like you get in some shops. sugar syrup which you generally have to the consistency of
gulab jamuns which you get in hotels, will give you very hard rossogolla.
take about a litre of water in a pan and boil it. when the water starts boiling, put milk marbles in the boiling
water and allow them to cook. the rossogollas will puff up to twice their original size.
remove from water and one by one put them in sugar solution after allowing the rossogollas to shed
excess water through the frying ladle holes. the rossogollas are ready to be served after fifteen to twenty
minutes.
this recipe gives you very delicate and soft rossogollas as you find in k. c. das .
there is another method of preparation. instead of boiling and cooking rossogollas in plain water, some
shopkeepers cook the rossogollas in sugar syrup. they boil them in one thread syrup. this gives rossogollas
that will last for a week, but the rossogollas are hard. you also need to make twice the size of marbles, as
they do not puff up much.
i also do not advocate using any essence. but if you like, add a hint of rose essence when the rossogollas
are ready.
enjoy!!!!
--- rawa kesari ---
rawa kesari (semolina pak squares)
sathyanarayana pooja cannot be imagined without rawa kesari. almost everyone must have grown up with
rawa kesari, as it is the first choice when guests drop in without prior intimation. it is so easy to make and
also lovely to taste. so why not offer the same as prasadham to lord krishna who resides in our stomach???
he has said in srimad bhagvat geeta.
aham vaishwanaro bhutwa praninam deha mashritah

meaning "it is i who resides as the fire of hunger in the stomachs of all animals."
god bless us all.
semolina (fine variety) 1 cup sugar 2 cups

cardamom 8 to 10 nos. milk 2 cups
raisins 4 tbsp almonds 10 nos.
ghee 1/2 to 3/4 cup. saffron /pineapple essence
powder cardamom and set it aside. put skins in tea jar. soak almonds in hot water for ten minutes, and
when the brown skin is loose, remove and wipe the almonds dry. make very fine slices with a sharp knife
and set aside.
take a ladleful of ghee in a kadai and light fry rawa till golden brown. add milk in it and set the flame on
simmer and let the rawa cook in it. just like upuma it will get cooked in about six or seven minutes. now
add sugar and melt it in rawa milk mix. at this stage, add raisins and also add powdered cardamom. mix
well. add remaining ghee and stir/fry for another two minutes. the consistency of the hot mix should be like
vadai mix. now add saffron paste (little) or pineapple essence (a few drops). if you are using pineapple
essence, add little citric acid crystals and mix well. you can also add pineapple pieces at second stage.
now spread the rawa kesari in a plate (thattu) and sprinkle almond slices and press them lightly so that
they would stick on surface. allow it to cool. better still put it in fridge. the whole mass would set and
become hard. now with a knife, make diamond or square shaped pieces and serve...
enjoy !!!
--- shrikhand ---
shrikhand (sweet dewatered curds with dry fruits )
you can't separate a tamiz from sakkarai pongal, keralite from payasam, punjabi from gajar da halwa
,bengali from rossogolla, kannadiga from his poli and a gujarati from shrikhand.
onset of summer means season of shrikhand in any gujarati home. yes, you guessed it right. i am posting
the recipe for shrikhand today. it is probably the only sweet which does not require any heating process
and it is so yummy that you would like to make it again and again.
so here we go folks!!!
(for a family of five two helpings each)

fresh curds 5 litters sugar 1.25 kgs
raisins 25 gms figs 5 to 6 nos
badham (almonds) 15 nos pista (pistachio) 10 nos
cardamom 10 nos saffron 1/4 spoon
buy five liters of full fat milk in the morning, boil it and cool it. at about 8 pm, add quarter cup of curd to it.
(use very good culture. you can buy dairy curd for this purpose). by evening 8 pm, the curd would have
set. now take a fine muslin cloth (one meter ) and place the curd in it. tie all the corners and further
tighten the neck and tie it with a string. hang it and keep a large vessel under it. by morning, complete
water from curd would have dripped off. you have a nice creamy mass of solid white creamy looking curd
chenna. take it down, sieve it thro a fine mash, knead it and make a fine creamy mass. set aside. if the
water has not dripped off fully, agitate it with hand as if you are pressing the rubber horn of an old car
.ensure that you have thick vadai consistency of chenna.
soak badham in hot water for fifteen minutes and when the brown skin is loose, remove it and make wafer
thin slices of badham with a sharp knife, and set aside. slice pista also similarly. make small 1 cm pieces of
figs and set aside with raisins. check for insects in figs.
de-skin cardamom and make a fine powder in a steel mortar (it is difficult to do it in mixi as the quantity is
small). set aside. now soak saffron in two spoons of water for ten minutes .when it softens, crush it
thoroughly using a pastel stone.
now powder the sugar and add it to chenna. also add all the ingredients except sliced almonds and pista
and blend them thoroughly. ensure that powdered sugar is completely dissolved in chenna. and light
orange colour of saffron is uniform. the shrikhand is ready. garnish the top with thinly sliced almonds, pista
and if you want, use vegetarian varak (silver foil) after removing the shrikhand in individual glass ice
cream cups. put the ice-cream cups now in your fridge and serve cold with hot phulkas or poories. if your
friends eat this dish at your home, you are going to have them coming back and asking for the same , time
and again, and that is a promise.!!
enjoy!!!! and i would love to have your feedback please.
variation you can use only solid fruits like, mango, apple etc in place of dry fruits.
warning !!!!!!!!!! your guests would feel terribly sleepy after lunch. so please provide them with sleeping
quarters for rest of the day. if you are hosting a dinner, please make your own accommodation for the
night at your neighbours or in your garage.!!!!
--- tardhari lapashi ---
tardhari lapashi (broken wheat sweet)
broken wheat means it should be slightly coarser than bansi rawa. take a kadai and put ghee, set it on a
low flame. when ghee is hot, add broken wheat and light roast it for a minute and half maximum or till the
wheat particles are slightly brownish in colour. now add water or milk and set the whole thing on a medium
fire. after ten minutes or so, add sugar and let it dissolve. by now the wheat would have been cooked to
50%.add powdered cardamom now and mix properly. take a thattu and pour the lapsi in it, which would be
of idly maavu consistency. if not, add a little water. now place this thattu on a stand or a large katora (use
it as a stand) and steam cook it for fifteen to twenty minutes just like thattu idly. once you are satisfied
that lapasi is properly cooked, remove from stand and let it cool. when cold, cut it in large squares, sprinkle
broken sombu (aniseed) and serve. this lapasi is very nutritious and is well liked by children.
broken wheat 1 cup

sugar 2 cups
milk/water 3 to 4 cups
ghee 1/4 to 1/2 cup
sombu 2 spoons
cardamom 6 to 7 nos.
ps, this lapasi takes a lot of water/milk , so add as much as needed to cook wheat flakes properly. increase
primary cooking time before you add sugar till you are satisfied that it is at least half cooked. only then
add sugar.
enjoy!!!! and i would love to have your feedback please.
--- tiffin ---
tiffin..tiffin...tiffin...tiffin..tiffin
for any person outside of south india, word "tiffin" means lunch box. but in south india, tiffin
has a different meaning.
if you hear the words "tiffin aachha?"
it means "did you have breakfast or light brunch?"
in tiffin section, i have provided with all the light and not so light snacks, which serve as
support at breakfast and early evening times .
so enjoy the tiffin.
--- batata wada ---
batata wada
introduction
batata wada is a savory which is extremely popular in gujarat,

maharashtra and western india as whole. it is very easy to make
and it tastes fantastic even with very simple spices which are
used batata wada is usually eaten with spicy sweet sour
tamarind / khajur chutney or plain tomato sauce.
ingredients
( for five people one helping of about five wadas each)
for the stuffing
1 kg. potatoes of thick skin variety

1 small bunch of kothumalli
5 nos. green chilies finely chopped
2" ginger piece finely sliced
1/2 sp. turmeric powder (optional)
2 sp. garam masala
2 sp. lime juice
3 to 4 sp. sugar
1 sp. asafoetida (perangayam)
salt to taste
other optional stuffings like raisins, dates, etc. can also be added
for the batter
400 gms. besan/ kadalai maavu

1 sp. perangayam/hing
2 sp. chili powder
3/4 sp. turmeric powder
2 spoons salt
water to make thick batter like dosai.
500 ml of cooking oil for frying
for the stuffing, first steam cook potatoes in a pressure cooker.

remove the skin and let it cool. now add, salt, kothumalli,
green chilies and garam masala, lime juice, sugar and salt,
perangayam and slowly mix the ingredients thoroughly .don't make a
paste type thing of the whole mass. the stuffing should not be
totally smooth. let the potatoes be mashed to 1/4th inch size .
once all the ingredients are mixed , taste for salt and other things.
add anything you want at this stage. now take a big plate, smear
some oil on the surface and start making small urundais (balls) of
the potato stuffing and place in the plate. try making all of them
of even size. rub some oil on your palms to avoid potato sticking
to your palms. keep aside.
preparation of the batter

take kadalai maavu (besan) in a wide mouth vessel , add salt,
chili powder, hing, turmeric powder and mix very well. now start
adding water in small quantities and start making the batter.
when you reach dosai maavu consistency, stop and taste for salt
and other ingredients.
grand finale
dip the potato stuffing balls in the batter and fry in a
kadai till golden brown. please make sure that you do not drip the
batter in the oil much as it will leave a lot of bundi-like
things burning in the oil. take care not to over fry
on a high flame. all the deep frying should be done only at a
medium flame. the frying of batata wada should be done after all
the food is cooked .this is to ensure that the guests get steaming
batata wadas. serve with tomato sauce to sweet sour chutney.
if you want to serve only hot wadas, under fry the wadas about an
hour or two before the lunch or dinner. re-fry them again on
medium flame or micro it just before you serve the guests.
enjoy!!!
--- bhajjis ---
bhajjis (bhajiya)
bhajjis are the king of "tiffin". when the first showers come, the taste buds start tingling with fine aroma of
frying bhajjis in gujarat and other northern parts of india. i am going to post hitherto never posted recipe of
bhajjis which would surprise you with its aroma and taste. if you think that this is an over statement, try it
out and you would agree with me..
for dough
kadalai maavu (besan) 1 cup rice flour 1 spoon
dhania 1 tbsp red chili (coarsely broken) 1 nos
onion paste 1 tbsp green chili (paste) 1no.
garam masala 1/2 spoon dhania and jeera powders 1/2 spoon+1/4 spoon
chili powder 1 spoon turmeric powder 1/4 spoon
curd/amchur/tamarind extract 1/2 spoon asafoetida powder 1/2 spoon
salt to taste oil for frying
for centre filler

select big potatoes or onions or brinjals. make round slices of about 3 to 4 mm thickness in a slicer. put
potato and onion slices in salt water for some time, and drain off and wipe dry with cloth or paper. if you
are using big chilies, make a long slice on each chili , remove the seeds and keep them ready for dipping
and frying..
coarsely pound dhania seeds and red chili and set aside. mix both kadalai maavu (besan) and rice flour
thoroughly, make paste of a small onion and one green chili and add all the dry spice powders and salt
along with onion-chili paste to the dough. also add any acidic medium like mango powder or a bit of
tamarind extract or sour curd. taste for salt and use as per your taste. make sure that there should be just
a hint of sourness. if you don't like it, you can avoid sour agents totally. add little by little water and make
thick dough of dosai maavu consistency. if you want very crisp bhajjis, you can mix quarter spoon of
cooking soda in half a spoon of oil, mix thoroughly first and then add in dough and stir-mix thoroughly. take
oil in kadai (200 ml) and heat it on high flame. after some time drop a drop of dough and check if oil is
ready for frying. if ready, the drop would immediately come on top fried. reduce the flame to medium or
simmer. now carefully dip each filler like onion rings or potato slices or green chilies and coat it properly in
dough. drop very carefully in oil and fry till the outer cover of bhajji dough becomes golden brown. never
fry bhajjis till brown. using a frying sieve, remove the bhajjis in a vessel where you should keep a paper at
the bottom to absorb excess oil. serve hot bhajjis with kothumalli chutney or tomato sauce. i bet , this
recipe would bring loads of applause and appreciation from your loved ones and guests.
--- bonda, mysore ---
mysore bonda
mysore bonda is one item in hotels which is seen lesser and lesser nowadays. this simple preparation is a
great nourisher and tastes fantastic with chutney. i prefer mysore bonda to medhu vadai for its rich creamy
inside and a subtle taste.
ulundhu (dehusked) 150 gms.

payir parappau/thoram parappu 3 spoons
coconut (2"piece) 1/4 cup
ginger 1" piece
green chilies 4 to 5 nos.
black pepper 1 spoon
jeera 1/2 spoon
salt to taste
oil for frying
cooking soda two pinches
the parappus dhalls) are to be soaked in water for at least three hours in winter and 2 hours in summer.
chop chilies, grate ginger and cut a 2" piece of coconut flesh in small pieces. set aside. make a thick but
very fine paste of both parappus (dhalls) .if you want very fluffy bondas, you can use the agitator or egg
beater and make a frothy dough. but before doing that, add salt to taste. this dough should be of vadai
dough consistency. so take care when you make paste. coarsely grind jeera and pepper . some people add
whole peppers and pounded jeera. you can do as you like. mix cooking soda in a little oil and mix
thoroughly till it turns milky. add this to dough .now mix all the ingredients with dough and see that they
have evenly been mixed. now take a kadai and heat up oil. check if it is hot enough by putting a drop of
dough. when ready, wet your palms and make a small lemon sized bonda by hand and put directly in oil.
take care that you don't drop it from height or else you would burn your hand with hot oil. fry at medium
heat till the bondas are beautiful golden in colour.
the frying should be evenly done or else the center portion would not cook properly. the bondas would be
fine crispy on the outside and soft creamy inside. prepare coconut chutney also and serve hot bondas with
chutney.
enjoy!!!!!
and feed back as usual would be just great.
--- chapattis ---
chapattis
to make nice chappathis / phulkas which balloon when roasted on fire, you need to make the dough in the
following manner. take required amount of (two cups) whole wheat flour. add three table spoons of cooking
oil and half a spoon of salt. mix the oil , salt and the whole wheat flour thoroughly. now take some water
and slowly start adding and kneading the dough. when the dough is sufficiently soft, keep it aside for at
least one hour after smearing the whole kneaded dough with a spoonful of oil to avoid drying up. make
urundais of only lemon size of dough to roll chappathis. (sometimes on keeping for an hour, you may have
to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual).
you must not add too much water or else the chappathis will not balloon and you will not be able to make
thin chappathis or phulkas.
take a little dry flour and set it aside. with a rolling pin, roll the chappathis on the stone. once the flattened
dough is thin and starts sticking to roller pin, turn the chapatti in dry flour on both the sides and start
rolling in round shape. you may have to turn the chappathis in dry flour twice or thrice in order to get very
thin (2.5-3mm) thickness without sticking. now take the rolled flat dough and first place it on tava. as soon
as slight bulges start forming, with a chimta remove the chappathi from tava and place directly on fire or
flame of the stove. you will be amazed to see perfectly round phulkas. turn it and cook it on both the sides.
remove from flame and apply nei (ghee) on the thinner side of the phulka. serve it hot.
enjoy!!!!!
--- dhoklas, spongy ---
spongy dhoklas
dhokla is a dish which gujarat is famous for. there are a number of variations of dhokla preparation. but i
am going to post the most popular spongy double decker or dunlopillow dhokala recipe.
450 gms. besan (kadalai maavu) 50 gms. of soaked urad dhall

1 spoon of turmeric powder 1 spoon of chili powder
2 spoons of fruit salt/eno 2 spoons of ginger and chili paste
1 spoon of salt or to taste 1 spoon of perangayam (use mild perangayam)
1 pinch of extra citric acid 2 ladles of oil for smearing on plate and tempering
2 spoons of mustard seeds 2 spoons of white gingelly seeds
2 springs of curry leaves 1/2 cup of finely cut kothumalli/cilantro
250 ml of tempering water on top of dhoklas 2 spoon of sugar (add slightly more if you want
typical gujarati taste)
make a thickish dough of besan/kadalai maavu of thick bhajji maavu consistency, the consistency must be
almost like idly maavu thickness. make a paste of soaked urad / ulandu dhall and add it to besan maavu.
now add salt, turmeric powder, chili powder, ginger chili paste, sugar asafoetida, salt, citric acid into the
better and mix thoroughly. taste the batter for ingredients. if you feel you need to add anything more to
your taste, add it now. prepare a medium sized thali/thattu smearing oil on the inside surface thoroughly
including the sides. keep it aside.
take a large wide mouth vessel or a big kadai .put a small stand in it this is a metal stand which we use to
stand earthen pots ) if you don't have it, you may use a wide mouthed dabbi or a big katora filled with
water. put about 1 liter of water in the kadai. now add one spoon of eno /fruit salt to half the batter taken
in a separate vessel and mix thoroughly by hand. the bubbles would start forming. immediately transfer
the bubbling batter to the thali/thattu previously smeared with oil and put the whole thing in the kadai on
the stand. cover the kadai and steam cook the batter for about fifteen minutes. check after ten to fifteen
minutes if the dhoklas are cooked. if your finger does not stick to the surface, the dhoklas are cooked. cook
the remaining batter in the same way. i have asked to use fruit salt separately from thali to thali because it
should not lose the gas while the first installment is being cooked otherwise the second installment of
dhoklas would not be as spongy as the first one.
after about ten minutes, temper 250 ml of water with oil , mustard seeds, gingelly seeds and curry leaves
and also a pinch of asafoetida, after the tempered water is ready, take ladlefuls of this water with all the
mustard and other seasonings and spread it carefully on the dhoklas. this water will be absorbed by the
dhoklas in a short time. now decorate /garnish the dhoklas with cut kothumalli/cilantro spongy dhoklas are
ready.!!! now take a sharp knife and make square cuts of the dhoklas. dhoklas are to be eaten with
kothumalli/phudina chutney. you can enjoy the same with your tea or coffee.
points to remember when you put batter in thattu/plate, fill only up to 3/4 of the height of the thattu wall.
this is because the batter will rise during steaming to almost double the height. when you sprinkle the
tempered water, take care that you don't over flood the dhoklas or else they will become soggy. never
cover the dhokla batter thattu, cover the whole kadai. serve the dhoklas only after the sprinkled water has
been absorbed. if the water remains on top, spread a tissue paper and absorb extra water.
enjoy!!!!!
--- dosai, kadalai mavu ---
kadlai mavu dosai
i am posting a recipe for making kadalai maavu dosas. the preparation time is 10 minutes. you need to
have 250 grams of kadalai maavu, a small half spoon of omam seeds which are crushed, some salt as per
ones taste, chili powder to taste and small half spoon of perangayam. mix a tumbler of water in the kadalai
maavu, mix thoroughly so that small rounded pallets of maavu do not remain in the dough. add salt , chili
powder, omam, and asafoetida in the dough which should have dosai maavu consistency. make dosas just
like you make rice dosas on a tawa. even the oil is to me applied in the same manner. turn once on the
other side and make the second portion slightly brown. the kadalai maavu dosai is ready. this can be eaten
with aavakkai uruga or any pickle or chutney. this can be eaten with tea and coffee too!!! try it out once.
this is a dish which takes only ten minutes in preparation
enjoy!!!!!
--- dosai, rava ---
rava dosai
rava dosai is very easy to prepare and is a wholesome and healthy breakfast dish. it is best enjoyed with
chutney and sambar.
250 gms. rava ( semolina )fine variety 25 gms. rice flour

1 cup buttermilk 2" piece of ginger finely shredded
5 nos. green chilies finely chopped oil for seasoning
one spoon of mustard seeds for seasoning
mix rava and rice flour and pour the butter milk in a medium sized vessel. add salt, shredded chilies,
ginger. pour a little water and set aside the mixture of the batter for at least four to five hours after
tempering with mustard in oil. if you are in a country like india, you need about four hours time for batter
to ferment, if you are in usa or canada, set aside the batter overnight at 28degree c. or keep the batter
vessel near your room heater during the night. in short, give the batter a time of 8 hours at least.
remember not to use chlorinated or zero bacteria water. water for batter must have some bioactivity. so
keep the batter open in verandah for an hour or so. when the batter rises , prepare the rava dosas as you
would any other rice dosas.
variations one variation is to use finely chopped onions along with other ingredients. this is a really tasty
variation. second variation is almost instant rava dosai. in this variation, you use all purpose flour or maida
to an extent of 100 gms in the above recipe in place of rice flour. you can add onions, crushed cumin seeds
one to two spoons and crushed pepper one spoon. garnish the batter with curry leaves and a little mustard
seeds. set aside the batter for about two hours. then prepare the dosas as before. this variation may prove
a bit tricky if you are a novice ..but the end result is very good and tasteful.
enjoy!!!!!

--- dosai, vendhiyum ---
vendhiyum dosai (fenugreek dosai)
after our cook kamala mami died, no body had prepared vendhiyum dosai in our house.
in fact even myself had almost forgotten this rare dosai variety. rare because it is rarely mentioned and
prepared as per traditional method. (i had to refer my archives to get the recipe) this dosai has its own
charm if enjoyed with coconut chutney. i am bringing back the recipe which you would try and enjoy the
result.
rice flour 2 cups (200 gms)

fenugreek (vendhiyum) 1.25 teaspoons
aval (beaten rice (poha) 1 tablespoon
ulundhu (black gram) 1 tbsp
salt 1.5 tsp
oil for frying needed qty
prepare rice flour in a grinder or use readymade rice flour. soak de-husked black gram and aval (beaten
rice) and fenugreek seeds (vendhiyum) for about an hour .using mixi or food processor, make a fine paste
using water just to needed quantity.
add rice flour now and salt to your taste. add enough water to bring it to dosai batter consistency. cover
the vessel and let it ferment for at least eight hours at an ambient temperature of 24 - 26 degree
centigrade. if you are living in a cold country, the best thing to do would be to keep the batter for
fermentation near your room heater in the bedroom. or you can use a preheated oven to store the batter
overnight. next morning you would have a very fine "pongification".
i would suggest you to add just a pinch (1/8 spoon) of cooking soda in the batter. prepare dosas as you
would any normal dosai. but vendhiyum dosai is fried on both the sides. enjoy with coconut chutney or
sambar.!!!
enjoy!!!!!
--- idlis ---
idlis
for every four portions of para boiled rice, take one portion of dehusked whole white urad. if whole white
urad is not available, you may use urad dhall. soak both rice and dhall with a quarter spoon of fenugreek
(methi) seeds for about four hours if you are staying in a medium / warm climate. about six hours if you
are in canada or very cold place. now wet grind the rice and urad dhall and fenugreek separately to a thick
consistency.
don't make a paste. the broken grains must be of thin rava consistency. if you are staying in a cold place,
warm up the batter to about 30 degrees and keep it near the room heater in the night. don't use
chlorinated water which still smells of chlorine. this will hamper food fermentation.
next day morning, the dough would have fermented nicely. take only as much dough as you want, add a
little salt to taste and pour the dough in idli patram. take care to apply oil in patram or else the idlis will
stick to the patram. if you want very soft idlis, you may add a pinch of baking soda in the batter.
after wet grinding the dhall and rice separately, mix both of them and then allow it to ferment. if you have
fermentation problem and if you want to make really soft idlis instead of adding some cooked rice, add
cooked rice, leftover rice) directly to the batter and mix thoroughly. take care to beat/ mash the cooked
rice very well. the quantity of rice to be used should be 25% of the dough weight
enjoy!!!!!
--- kaanda poha ---
a visit to maharashtrian home would invariably result in you being offered famous kanda-poha.
my first taste of this wonderfully simple but very tasty dish was at pachmarhi in madhya pradesh
in summer of 1978.
it was at the home of maharashtrian army colonel. i am giving the recipe as follows.
kaanda poha is a traditional maharashtrian snack which sometimes works as

main dish also. there are many variations . i am giving the one i like most.
kaanda-poha (maharashtrian onion beaten rice)
ingredients
3 cups beaten rice (poha)

1 medium sized potato,(diced)
1.5 to 2 ladles cooking oil
1/2 tsp mustard seeds
1/2 tsp urad dhall (optional)
1 tbsp of kismis (raisin)
8 to 10 broken cashewnuts
1/4 to 1/2 tsp turmeric powder
2to3 green chilies cut finely
1 medium onion, thinly sliced
salt to taste
little water to sprinkle
1/2 tsp lemon, juice
chopped coriander leaves (1/4 cup)
2 sprigs curry leaves.
method of preparation:
select beaten rice(poha) which are firm and not waferlike. ask for jada/mota poha.
poha is available in different thicknesses. hence select firm but not too thick and small poha.
soak poha in enough water to cover for 5to 7 minutes.

first drain excess water and squeeze out by pressing handfuls of beaten rice.
don't press too hard or else poha will become broken useless mass.
but don't let much water be left or else the end dish will become soggy. set aside .
you may use absorbent paper to spread and then use poha.
dice potatoes in small size of 3 cm cubes and set aside.

heat oil in a kadai/skillet , add the mustard seeds, ulundhu/urad dhall,
add cashew pieces when mustard starts crackling.
when cashew becomes light golden , add curry leaves and finely cut green chilies.
add kismis last.
now first add the onion and then potato and saute for four to five minutes.
take care to see that potato pieces are not tough.
add salt and sprinkle little water, and cover with a plate.
after 5 minutes, uncover, add the poha and saute for another 5 minutes.
take care not to break poha in an irregular mass as it will lose its appeal.
remove from flame add lime juice, turn it a little to let the lime juice mix properly.
garnish with chopped coriander.
serve hot.
enjoy !!
do not forget to post the feedback.
--- khandavi ---
khandavi or khandvi
when it comes to making savouries from besan, probably gujaratis have no equals.
khandvi is one. besan rolls made without much fanfare but very tasty and appetizing.
method of preparation is also simple. (however, you need a rather strong wrist and powerful and patient
hand to make it).
ingredients
besan (kadalai maavu) 3 cups (250 gms)

butter milk about 3/4 liter to 1 liter
green chilies 2 to 3 nos
turmeric 3/4 spoon
asafoetida 1/2 spoon
salt to taste
sugar (optional)
garnishing
kothumalli 1/4 cup
copra 3 spoons
tempering
mustard 3/4 spoon

jeera 3/4 spoon
oil 2 to 3 ladles
make a batter of besan using butter milk. add salt, turmeric powder, and thinly sliced green chilies. add
quarter spoon of asafoetida also. take a non stick pan or a thick bottomed kadai and cook on a medium
flame .stir constantly so that the besan does not stick at the bottom.
after some time, the besan batter will become very thick and it would be difficult for you to stir it. but do
not stop till the besan is fully cooked and the dough is thick .
now take a large plate (thattu).smear oil on the inner surface of the plate and spread the hot besan dough
on the plate evenly..
you may smear oil on your palms and if needed spread pressing with palms gently.
let it cool fully.
now using a knife, make one and half inch strips and roll the cooled dough in small rills and stake evenly at
a side of the plate.
take some oil in tempering kadai. add mustard, jeera and part of hing (asafoetida).
when mustard seeds crackle, spread the tempering on staked khandavi.
garnish with kothumalli and copra.
this dish can be served hot or cold.

but best to serve slightly warm.
enjoy !!!
do not forget to post feedback please.
--- khatta dhokla ---
khatta dhokla
dhokla is synonymous with gujaratis and they carry this flag wherever they go in this world. i have seen
englishmen to americans and also japanese who have become fans of dhoklas. dhoklas are almost like idli
and are prepared in the same manner. but the taste is entirely different. here goes the recipe.
raw rice/boiled rice rava (coarsely powdered) 500 gms.

bengal gram dhall/urad dhaal ( coarsely powdered ) 250 gms.
ginger finely sliced 2" piece green chilies finely cut 4 nos.
asafoetida powder 1 spoon salt to taste
soda bicarbonate 1/4 spoon red chili powder for sprinkling 2 spoons
turmeric powder 1/2 spoon butter milk (sour) 250 ml.
oil for smearing
mix rice and dhall powders thoroughly and add salt, soda bicarb and turmeric powder and add a cup of
water and make a fine loose dough. now add butter milk and leave the dough to ferment overnight. if you
want to make the dhoklas in the evening, prepare the dough at about 9 am and leave it to ferment. by
evening, the dough would have fermented just like idly maavu but not that much fermented.
now add green chili/ginger, asafoetida and if you like, coarsely powdered black pepper also two spoons)
slowly and mix. spread a little oil on small high sided plates ( something like thattu idly plates) and pour
dhokla batter to 3/4 of its height. sprinkle red chili powder on top of the batter evenly. steam cook the
dhokla batter just like idlis. after 15 minutes, the dhoklas are ready. remove from steam cooker and cut in
square or diamond shapes. you may garnish with kothumalli and serve hot with garlic chutney.
try this out and let me know.
ps. some people add soda bicarbonate after the batter has fermented, they add this to slightly give a
bounce to dhoklas and some people avoid soda bicarbonate altogether. some people temper dhoklas with
oil and mustard seeds before cutting in small pieces and some make small pieces of dhoklas and temper
separately and add generous amount of sugar and serve piping hot. this also tastes heavenly.
enjoy!!!!!
and feedback as usual would be just great.
--- masala dhall ---
masala dhall
introduction
among the savories, two items are every one's favorites. they are
fried masala dhall and om podi. i am posting masala dhall which keeps
for a long time. i am sure all of you would try these simple
savouries and be happy enjoying them.
ingredients
bengal gram dhall (kadalaiparappu) 500 gms.

chili powder 1 spoon
turmeric powder less than 1/4 spoon
jeera powder 1/4 spoon
black salt (powdered) 1 spoon or to taste
citric acid crystal powder one or two pinches
curry leaves 1 sprig (optional)
asafoetida 1/4 spoon (optional)
soda bicarb 2 pinches
oil for frying
soak channa dhall over night in water but add two pinches of
soda bicarb and quarter spoon of common salt. drain the water
completely in morning and dry the dhall thoroughly by spreading
it on paper for 1 hour. now the dhall is ready for frying.
take about 250 ml of oil (double refined) in a kadai and fry
the dhall on medium flame. fry till bubbles subside and the dhall
becomes slightly creamy biscuit shade. never make the dhall brownish. you must drain all oil from dhall
and place a paper in the vessel at the bottom where you empty the fried dhall. fry curry leaves last and
remove . when the frying is over, add powdered black salt, chili powder, jeera powder, turmeric powder ,
curry leaves , asafoetida powder etc. mix thoroughly and keep it open for twenty to thirty minutes. the
dhall would have become crisp by now. it takes about 20 minutes for the water to get evaporated from
fried dhall completely after frying). taste for salt and chilies now. if you like you can add more. store in an
air tight container.
enjoy!!!
back to snacks/savouries
--- methi na gota ---
methi na gota & dakore na gota

(vendhaiyum vadai)
introduction
methi na gota are prepared from fenugreek leaves and generally
used in winter. dakore gota can be made all the year round.
ingredients
250 gms. fenugreek leaves

150 gms. of besan (kadalai maavu)
100 gms. of coarse wheat flour
three spoons of chili and ginger paste
coarsely powdered dhania and black pepper, quarter cup.
this should be coarse.
one spoon of fruit salt
salt to taste
sugar to taste.
one spoon of asafoetida
three spoonfuls of sour curds
oil for frying
mix the flours and all the ingredients in a pan and add three spoons
of oil. mix the ingredients in flour very well. taste the mixture
for salt and hotness. if you need to add chilies or salt, add now.
add small quantity of water and start making the dough go on adding
little quantities of water till you get a soft consistency of
workable dough. make small round balls of the dough and deep fry
in a kadai on a medium flame. if you like vendhaiyum,
you can add

fenugreek leaves to the above dough and make vendhaiyum gota.
these are very delicious . other variation is using only
kadalai maavu. you may avoid using wheat flour and use only
kadalai maavu. in such a case, use a little more of saapadu soda
along with fruit salt as kadalai maavu alone tends to harden and
does not give soft gotas. in my opinion, methi na gota tastes
equally good.!!!
enjoy!!!
back to snacks/savouries
--- medhu pakoda ---
medhu-pakoda
my first taste of medhu pakoda was in 1962 when i returned to madras from my village in gujarat. just
round the corner from my house, fourth building had two hotels. one was udipi hotel (now owners own
swagath hotel royapettah) and adjacent to it was a non vegetarian hotel. medhu pakoda was consumed in
the evening with kapee (coffee).a plate of medhu pakoda (four nos) and a coffee cost 4 annas. i still
remember the taste of pakodas and dosas served there. i got this recipe from agra sweets bangalore.
ingredients
rice flour 100 gms

kadalai maavu 150 gms
curry leaves 1 sprig
black pepper 1/2 spoon.
jeera 1/2 spoon
omam 2 pinches
cashew nuts 10 nos
ghee /oil 4 to 5 spoons
soda bicarb quarter spoon
chili powder 3/4 spoon to 1 spoon
salt to taste
oil (groundnut) 250 ml
water for dough a little
mix rice and bengal gram flour along with salt, chili powder, jeera, omam and coarsely pounded black
pepper. add finely shredded curry leaves and thinly sliced green chilies in round rings. make a fine mix .
now take a wide mouth cup and make a mixture of soda bicarb and ghee/oil . agitate with spoon or fingers
to make a milky frothy paste . add this soda and ghee/ oil mix to the just mixed flour and once again mix
thoroughly so that soda and ghee are mixed uniformly. heat oil for frying in a kadai, till the oil gets hot,
make five or six portions of dry flour mix and take individual portion and add just a little water so that it
will bind the dough and no more. if you add more water, the dough will turn into batter. so be careful when
you add water. make small urundais of a large marble size. insert small pieces (halves) of cashew nuts in
each pakoda urundais. dough will turn into batter. fry the pakodas till golden brown to slightly darker brown
shade.
some people add chopped onion to medhu pakodas also.

if you want , you may add onion too. regular medhu pakodas you get in hotels do not have omam in it.
instead it has onion. o if you are using omam, avoid onions.
keep a paper in a vessel and drop the fried pakodas in it.
serve hot.
--- khichadi, rava ---
rava khichadi (semolina hotch-potch with spices)
first dice all the vegetables except tomatoes and onions, steam cook all the vegetables 3/4 in a pressure
pan or a steam cooker. as usual, do not forget to add a little salt and a little sugar to vegetables to
preserve colour before you steam cook. cut ginger and green chilies very fine and set aside.
take ghee in a kadai and add the tempering items, set on medium heat. when the mustard starts to
crackle, immediately lower the flame and add semolina (rava) and stir briskly and fry on low heat till rava
starts becoming light pink. now add about 250 ml of water and immediately add diced tomatoes, onions,
salt, turmeric, ginger and green chilies. add enough water so as the whole thing is like dosa batter. now set
the flame on medium and go on stirring briskly to avoid rava sticking at the bottom.
after about six to eight minutes, the rava when it gets fully cooked the khichadi will become thicker. check
for salt and proper cooked rava .if water is less, add a little and stir briskly till you are satisfied that rava is
fully cooked. now add 3/4 cooked vegetables and mix thoroughly. your rava khichadi is ready. you can
garnish with freshly cut kothumalli and serve along with coconut chutney. remember that coconut chutney
is a must with rava khichadi.
semolina (slightly coarse) 150 gms. tomato (diced) 1 no.

onion (diced) 1 no. green peas (shelled) 1/2 cup
carrot (diced) 1 no. ginger 2" piece
green chilies 3 to 4 nos. turmeric powder 1 spoon
salt to taste
for tempering
mustard seeds 1 spoon red dry chilies 2 to 3
urad dhall 1.5 spoons pure ghee 30 ml
curry leaves 2 springs
enjoy!!!!!
--- naan, traditional persian ---
traditional persian nan
nan is actually a persian bread, and it requires a lot of patience and proper technique to prepare the
dough. if properly done, the nan comes out very well and tastes very good. nan can be eaten with mugalai
chicken, kheema masala and mutton with gravy. vegetarians can enjoy with dhalls, pickles and chutneys.
traditional nan is rolled in tear drop shape and baked in earthen pots and on coal/wood fire.
maida/all purpose flour 500 gms. milk 1 cup (150 ml. )

dried yeast 1 tea spoons curd 2 ladleful
sugar 1 spoon ghee/butter 1/4 cup or 4 to 5 spoons
ghaghasa (poppy seeds) 2 spoons white gingly (sesame) seeds 1 spoon
salt to taste
first mix yeast in warm milk and set aside for 30 minutes. take flour and salt in a large plate and make a
depression in the center of the flour. add yeast mixed milk, salt, curd and ghee/butter. slowly knead the
dough thoroughly .when the dough is ready, keep it aside for at least three to four hours in a warm place. if
you are staying in canada or northern america or mountains, keep the dough near a room heater. when the
dough has risen and assumes a large volume, make equal portions of the dough and set aside for further
20 minutes. now roll out round nans and then fold in triangles and re-roll in triangles or tear shaped nans.
bake in a preheated oven taking care to turn and see that you get pinkish brown design on the sides. some
bakers spread little gingelly/poppy seeds before placing in the oven after spreading a little butter or ghee
on the rolled nan and then bake it. it is best to bake the nans when the guests are to be entertained, as the
hot oven fresh nan tastes best. please let me know how the nans turned out.
if you want to make custom made nans, write the names of the guests with thickly kneaded flour rolled like
a thick twine and with hand fashion the names on top of the nan before placing in the oven for baking.
press the names lightly to the flat rolled nan and place in the oven. the guests would be thrilled.!!!
enjoy!!!!!
--- paratha, dudhi-na thepla ---
dudhi-na-thepla (sorakka paratha) lauki ke paranthe
dudhi-na-thepla is a wholesome, tasty and filling version of parathas. this is a gujarati specialty. this
paratha is spicy hence you can enjoy as it is or you can use regular side dishes if you want.
(enough for 15 thepalas)

2.5 cups of whole wheat atta 3/4cup of julienned sorakka (dudhi)
2 green chilies thinly sliced 1.5 spoon salt (to taste)
1/2 spoon chili powder 1 spoon dhaniya jeera powder 1/2 sp. each
1/2 spoon turmeric powder 1/4 spoon asafoetida powder
1 ladle of oil for making dough 2 oz. of oil for tawa top frying of parathas
enough water for dough
take a large piece of sorakka (lauki/dudhi).remove the outer skin with a peeler. using a hand held
julienning device/food processor, julienne it. press the julienned mass in your hands and press, and remove
excess water. this water may be used for dough making. some people discard this water and use plain
water for dough.
add oil and salt to atta (wheat flour)and slowly rub between two palms and mix the whole thing thoroughly.
now add turmeric powder, chili powder, dhaniya jeera powder, green chilies and asafoetida and pressed
julienned sorakka (dudhi) now. slowly knead the dough. you may use a little plain water also if there is no
enough water of sorakka. make sure that the dough is not hard and not soft like that of rotis or poories.
keep it for 30 minutes
make eight equal portions of the dough and ball them up and keep covered with wet cloth or rub oil over
each ball so that they don't dry. (taste for salt now)
now roll the dough on a rolling stone or flat surface and make a round roti of at least six inches diameter.
place the paratha on a roti tawa and make the paratha either with oil spread on the baked surface or you
can use ghee. please use a slow to medium flame to roast to a golden shade. the roasting has to be done
on medium/slow flame to ensure proper cooking of sorakka.
this tastes great as it is or you may serve with tadka dhall or any dhall or any side dish. i am sure that once
you make this paratha and use it with any appropriate dhall or side dish, you would fall in love with it.
ps if the atta you use is of a bit sticky variety, i would suggest you to add quarter spoon of baking powder
in the dough making. this would ensure a fine crisp paratha.
enjoy!!!!!
--- paratha, phudina ---
phudina paratha
phudina paratha is one thing that goes great guns with any dhall or side dish. the trick lies in preparing the
dough with atta. (some would like maida but i think that atta is best)
2 cups of whole wheat atta (enough for 8 parathas)

1 bunch of fresh mint leaves (dry water after washing) finely chopped
3/4 spoon salt
50 gms. butter/ghee for making dough
2 oz. of oil or ghee for tawa top frying of parathas
add butter/ghee and salt to atta (wheat flour)and slowly rub between two palms and mix the whole thing
thoroughly. now add just enough quantity of water slowly and knead the dough .make sure that the dough
is hard and not soft like that of rotis or poories. but not too hard. make eight equal portions of the dough
and ball them up and keep covered with wet cloth or rub oil over each ball so that they don't dry.
now roll the dough on a rolling stone or flat surface and make a round roti of at least eight inch diameter.
now spread a teaspoonful of finely chopped mint leaves on exactly half of the roti. now fold the other half
over the portion of the mint leaves. this will make a semi circular shape. now take some more of mint
leaves and spread it on the half of the semicircular part. now fold the semicircular roti in to 1/4 of the
original round shape . now re-roll the almost triangular roti into triangular paratha.
place the triangular paratha on a roti tawa and make the paratha either with oil spread on the baked
surface or you can use ghee. please use a slow to medium flame to roast to a rosy brown shade. serve with
dhall makhani or any dhall or any side dish. i am sure that once you make this paratha and use it with any
appropriate dhall or side dish, you would fall in love with it.
ps if the atta you use is of a bit sticky variety, i would suggest you to add quarter spoon of baking powder
in the dough making. this would ensure a fine crisp paratha.
enjoy!!!!!
--- paratha, stuffed green peas ---
stuffed green peas paratha
for stuffing
shelled green peas 300 gms.
boiled potato 1 large(150) gms.
paste of onion 3 table spoons
paste of garlic and ginger 2 spoons (optional)
garam masala 1.5 spoons
turmeric powder half spoon
finely chopped green chilies 3 to 4
finely cut mint leaves 1/4 cup
salt to taste
fresh lime juice 2 spoons
sugar 1 spoon
for parathas
whole wheat flour one large cup oil 3 spoons
salt 1/2 spoon water
boil/steam cook the potato and green peas such that the peas are full yet properly cooked. mash the
potato. now add mashed potato to steamed peas. now add salt, turmeric powder, , fresh lime juice, sugar
and salt. mix all the ingredients properly with a soft hand taking care to see that you do not mash the peas
. take a little oil in a kadai and when hot, add onion paste and ginger garlic paste, fry over a low flame for
about a minute and half only. now add finely chopped mint leaves and fry for further 30 to 45 seconds.
now add garam masala and turn twice or thrice and remove from fire. add the onion. ginger/garlic/garam
masala/mint mass to peas potato mixture. slowly mix everything thoroughly and taste for salt and chilies ,
if needed add red chili powder. the stuffing you knead must be firm like upuma. now roll a paratha to about
six inches diameter , place a ladleful of stuffing at the center and then gather the sides. twist the top
gathering twice or thrice and then flatten the stuffed ball on a rolling surface and again roll the paratha as
you would a poli. fry the paratha on a tawa with oil. serve very hot only. no side dish is needed but you
may serve the stuffed paratha with tomato sauce or kothumalli chutney or khajur chutney. ps. sweet/sour
addition is optional but in my opinion, add a little lime juice and add just a little sugar would be better.
prepare the dough for paratha as you usually make as per your choice or as with above ingredients. the
dough should not be tough but very fine and workable and soft. after kneading the flour after adding oil
and salt), smear a little
oil on the dough and set it aside.
enjoy!!!!!
--- paratha, vendhiyum ---
vendhiyum paratha (methi-na-thepla)
15 parathas for a family of four whole wheat flour 2 cups

kadalai maavu 3 tbsp fenugreek leaves 3/4cup
curds 1/4 cup turmeric powder 1/2 spoon
chili powder 1 spoon asafoetida 1/2 spoon
salt to taste oil for mixing 2 tbsps
oil for tawa frying needed quantity
pluck leaves of fenugreek after washing and patting dry. cut the leaves finely and set aside.
to make nice fenugreek parathas, you need to make the dough in the following manner.
take required amount of (two cups) whole wheat flour. add two table tbsps of cooking oil and half a spoon
of salt or more as per taste. mix the oil , salt and kadalai maavu and the whole wheat flour thoroughly. now
you can mix vendhiyum leaves, chili powder, turmeric powder and asafoetida thoroughly.
now add curds and some water and slowly start adding and kneading the dough. when the dough is
getting kneaded, remember to keep it a bit firmer than phulka dough. paratha dough must have lesser
water content, keep it aside for at least one hour after smearing the whole kneaded dough with a spoonful
of oil to avoid drying up. . make urundais of only lemon size of dough to roll chappathis. (sometimes on
keeping for an hour, you may have to still soften the dough with a little bit of water as wheat flour
sometimes absorbs water more than usual).
you must not add too much water or else the vendhiyum parathas will not be cooked (tawa fried) properly
and you will not be able to roll dry parathas on the rolling stone. take a little dry flour and set it aside, with
a rolling pin, roll the parathas on the stone. once the flattened dough is thin and starts sticking to roller
pin, turn the parathas in dry flour on both the sides and start rolling in round shape. you may have to turn
the parathas in dry flour twice or thrice in order to get 4 mm thickness without sticking.
now take the rolled flat dough and first place it on tava. as soon as slight bulges start forming, apply little
oil all over with a spoon and after some time turn it on the other side. and repeat the process. a fine
aroma of fenugreek parathas will start pervading.
enjoy this paratha as it is or with sweet thokku or with tea or coffee. this is a fine dish for child bearing
women and also for feeding mothers.
--- parathe, muli ke ---
muli ke parathe
2 tender moolies (radish)

1 medium size katora of whole wheat flour.
1/2 spoon of turmeric powder
1/2 cup of leaves of muli(radish) shredded fine
1/2 spoon of chili powder
1/2 spoon of asafoetida powder
1 spoon of salt(individual taste )
2 spoons of besan (kadalai maavu)
1/4 spoon of baking powder
20 ml cooking oil for mixing with flour
julienne the tender radish. take care to use thinner julienning blade. set aside now shred leaves of mooli.
remove the vein portion first. you will need about half cup of leaves shredding only. now mix besan and
baking powder and two spoons of oil in whole wheat flour thoroughly. now add salt, turmeric, chili powder
and asafoetida in the wheat flour and again mix homogenously. now add julienned radish and shredded
leaves to the mix of flour . slowly knead it. add little water and reach a workable softness. roll out parathas
of 2.5 to 3 mm thickness. as you have added besan, sometimes the dough will stick to the rolling stone
and rolling pin, use dry wheat flour on top of the rolling stone and rub the dough in wheat flour while
rolling. fry on a tava with usual smearing of oil on both the sided . this mooli ke parathe is different from
the stuffed muli ke paranthe. take care not to drain natural water of radish as this has that strong taste
and flavour. i also suggest that you should use very hot tasting variety of muli for this mooli ke tawa
parathe.
enjoy!!!!!
--- poori, masala ---
masala poori (as in bangalore)
i was asked about masala poories by you some time back and i had promised that i will go to golu's chat
and inform you. well...i visited two places in fact, and that too on the same day and had masala poories. i
loved golu's preparation.
my finding is as follows. i will give you the ingredients and follow it up with method of preparation.
dry peas masala 1 ladleful

crushed pani poories 3 to 4 nos
boiled potatoes diced 2 spoonfuls
boiled channa 1 spoon
bhelpuri sev (ompodi) 3 spoons
raw diced onions 2 spoonfuls
sweet sour chutney 2 spoons
kara watery chutney 2 spoons
kothumalli 1/4 spoon
green chilies finely cut 1/4 to 1/2 chili
peas curry is made using dry peas , soaked overnight with soda and pressure cooked till very soft. make a
curry with self gravy using garam masala , use this curry as base. buy panipuri sev from out side, precook
the boiled channa for adding. prepare kara chutney using green chilies and kothumalli only , add salt and
water. add a little salt .now prepare sweet sour bhelpuri chutney. i have given the recipe in this corner
looooooong back. rest is easy. pani puris are bought out side. just crush the poories and mix all the
ingredients and serve hot. so easy is 'nt it?
enjoy!!!!!
--- poori kizangu ---
poori-kizangu
coimbatore salem belt, kumbakonam and madras is where you should try poori-kizangu. you would simply
love to enjoy steaming poories with onion flavoured potato curry. i am not a great fan of poories but with
kizangu curry, i am a game any day.
i am posting this recipe so that you may enjoy the same on a sunday morning.
ingredients for kizangu curry.
potato (boiled) 500 gms

onions (sliced) 150 gms
kadalai maavu 1/4 cup
ginger (shredded) 1.5 to 2" piece
turmeric powder 1/2 spoon
salt to taste
lime juice 1/4 lime
tempering
mustard seeds 1 spoon

ulundhu parappu 2 spoons
curry leaves 2 sprigs
sliced 1/4 onion for tempering
oil for tempering 2 to 3 ladles
boil and dice potatoes in rather larger pieces and keep aside. slice onions and keep aside.
take oil in a kadai and add ulundhu parappu and mustard seeds first. heat on a medium flame till mustard
starts to crackle. now add onion for tempering and let it become biscuit brown. now add curry leaves and
add larger portion of onions and let it become translucent. now add sliced green chilies. after five seconds,
add ginger and diced potatoes. turn thoroughly. now add turmeric powder, salt and raw asafoetida. if you
want, you may add lime juice now or omit it. mix well and let it become steaming hot.
serve with hot poories made simultaneously.
poories
prepare poories the usual way. do not use all purpose flour. use only whole wheat flour. the poories for
kizangu are rather large affair (about six inches in diameter). take care not to knead the dough to a loose
consistency. you may add a little salt if you want. roll evenly using least amount of dry flour for rolling
surface. (this leaves a reddish tinge on poories). fry on high to medium flame
enjoy !!
please post the feedback.
for more recipes, please visit,
--- poori, plain ---
puries (plain)
take a large cup of whole wheat flour. never use maida or any soft bread flour. add a spoon of oil and little
salt to taste. briskly mix the flour till traces of oil are absorbed properly. now add little by little water and
simultaneously start kneading the dough. the consistency should neither be too soft or too hard. when the
desired level of softness is reached. make round balls of the dough and roll on a roller stone with a roller
pin. the thickness of the rolled dough should be at least three mm. now take two ounces of oil in a kadai
and when the oil is sufficiently hot on the stove, check with a small piece of dough flattened between the
thumb and the finger. put it in oil. if it starts ballooning immediately, the oil is ready for poories. now fry
poories on a medium flame. each poori will assume the tennis ball shape if it is small. roll larger, if you
want large poories.
variation
masala poories
add quarter spoon of chili powder and quarter spoon of asafoetida and quarter spoon of salt, a pinch of
turmeric powder while kneading the dough. and as usual make poories. i bet the result would make you
forget many dishes. it is extremely tasty.
take one cup of whole wheat flour.

little oil (one spoon)
little salt
water
enjoy!!!!!
--- potato vermicelli rolls ---

potato-vermicelli rolls
potato-vermicelli rolls is a savory which is very easy to make

and is so tasty that you would like to make it often.
it is crispy and crunchy with soft centre.
it tastes fabulous with very simple spices which are
used just like in batata wada. it is usually eaten with
spicy sweet sour tamarind / khajur chutney or plain tomato sauce.
ingredients
(for five people one helping of about four rolls each)
for the stuffing
750 gms. potatoes of thick skin variety

50 to 75 gms of toast crumbs
1 or 2 onions(make crunchy rough paste)
1 small bunch of kothumalli
5 nos. green chilies finely chopped
1.5" ginger piece finely sliced
1 sp. garam masala
1 sp. of cumin+dhania powder
1/2 sp of cinnamon powder
2 sp. lime juice
2 to 3 sp. sugar
1 sp. asafoetida (optional)
salt to taste
for covering potato rolls
150 gms of vermicelli broken in very small pieces

(use bambino or good branded semiya only)
for the stuffing, first steam cook potatoes in a pressure cooker.

remove the skin and let cool.
now add, salt, kothumalli, green chilies and garam masala, cinnamon
and dhania-jeera powders, lime juice, sugar and salt.
also make rough crunchy paste(don't make smooth paste) of onion.
remove as much water content as possible by pressing with palm.
add the crunchy onion paste to filling dough.
finally add toast powder/crumbs and mix thoroughly .
don't press very hard.
bread/toast crumbs will bind the potato rolls and also
give it uniform golden brown colour.
perangayam and slowly mix the ingredients thoroughly .
potatoes must not have lumps.

the stuffing should be totally smooth except for crunchy onions.
let the potatoes be mashed uniformly.
once all the ingredients are mixed ,
taste for salt and other things. add anything you want at
this stage. now take a big plate, smear some oil on the
surface to avoid rolls sticking to surface.
start making potato rolls of the potato stuffing and place

in the plate. try making all of them of even size.
rub some oil on your palms to avoid
potato sticking to your palms. keep aside.
take a plate and fill up nicely broken vermicelli/semiya
to 1cm length, spread it and keep aside.
heat oil in a kadai . while it is getting heated, take one roll and
roll it lightly in semiya plate evenly spreading semiya sticking
to its surface evenly. take care to see that semiya is firmly sticking
to potato rolls and will not come loose while frying in oil.
drop it carefully in oil or place it on a poori frying zari (spatspoon). dip the
zari (spatspoon) in oil if you don't want to get oil burns while dropping, and
fry at medium flame. keep turning to give it an uniform golden colour.
serve with sweet tamarind/khajur chutney or tomato sauce.

tastes heavenly as it is also.
enjoy!!!
--- rasiya muthiya ---
rasiya muthiya ( made from leftover rice)
spiced rice balls in sauce:

rasiya muthiya is one dish that you would love to have. generally as a rule, it is made from leftover rice. it
is generally cooked in the evenings and eaten as it is and the sauce is enjoyed with rotis or chapathis.
leftover rice 2 cups besan/kadalai maavu 1/2 to 3/4 cup

garlic paste 2 spoons+1 spoon turmeric powder 1/2 +1/2 spoons
chili powder 1 +1/2 spoon salt to taste
for the sauce:

buttermilk 500 ml. water 250 ml. salt to taste
kothumalli " 1/4 cup garlic paste 1 spoon green chili finely cut 3 to 4 nos.
curry leaves 2 sprigs tempering oil 2 ladles mustard seeds 2 spoons
red chilies 3 nos.
first of all, prepare the sauce. take butter milk and add water to it. take some oil in a tempering ladle and
add the temperings. when mustard starts to crackle, temper the sauce. now add little turmeric, chili
powders and add 2 sprigs of curry leaves and a spoon of garlic paste. also add salt to taste. do not put too
much of salt as the rice balls would also have salt. after the boiling is over once, add green chilies and
kothumalli and
remove from fire .cover and set it aside.
preparation of spiced rice balls
take the leftover rice ,add besan/kadalai maavu , salt, red chili powder, turmeric powder, garlic paste and
little water. slowly mix everything thoroughly. see that the rice is properly mashed .make the mixed dough
to a vadai or slightly softer than vadai consistency. taste for salt and chili .
final preparation
set the sauce to a boil and slowly drop the rice balls mixed dough with bare hands as you would make rice
vadams. the drops of rice dough should be no more than a glass marble of small size , as they would
assume a larger size after getting cooked in sauce. go on dropping the rice mix dough at regular intervals
and complete the process in about five minutes. during this time, assure that the sauce is boiling or almost
at boiling temperature.
take care and ensure that the dough of rice does not separate, if it separates, it means that you need to
put in some more kadalai maavu. also ensure that the sauce is enough, if not, add some more water. after
about ten minutes of boiling, the rasiya muthiya is ready.
after adding a spoon of ghee to each plate. you can eat as it is or with chapathi or rice too.
--- roti, ghaun-bajar-na thepla ---
ghaun-bajari-na thepla (godumai-kambu maavu - roti)
(enough for 15 thepalas)

2. 5 cups of whole wheat atta 2 green chilies or powdered black pepper 1/2 spoon
8 to 10 cloves of garlic 3/4 to 1 cup of kambu maavu (bajari atta)
1. 5 spoon salt(to taste) 1 spoon dhaniya jeera powder 1/2 sp. each
1/2 spoon chili powder 2 oz. of oil for tawa top frying of thepalas
1/2 spoon turmeric powder 1 ladle of oil for making dough
post partum diet for a nursing mother needs to be very carefully planned as per indian system . any food
that causes gas, pitta and kapha is to be avoided. the food intake should be easy to digest for the nursing
mothers and most importantly, it should not cause gas problem for the child. this is a roti version which is
prescribed for the nursing mothers . but equally enjoyed by all at any time. this is a spicy mix flour indian
bread that can be enjoyed with any curry, but nursing mothers should use brinjal, ridge gourd curry only.
peel garlic and using the flat bottom of a cup or a serving spoon, smash the garlic cloves till they are
almost mashed in pulp. set aside.
add oil and salt to atta mixture (wheat flour and kambu maavu)and slowly rub between two palms and mix
the whole thing thoroughly. now add turmeric powder, chili powder, dhaniya jeera powder, green chilies
and pressed garlic now. slowly knead the dough. you may use a little by little water. make sure that the
dough is not hard and not soft like that of rotis or poories. keep it for 30 minutes. actually, if you are a
nursing mother, you can use a little extra turmeric powder.
make small balls (urundais) of the dough for rolling thepalas.
now roll the dough on a rolling stone or flat surface and make a round roti of at least six inches diameter.
place the thepala on a roti tawa and make the roti either with oil spread on the baked surface or you can
use ghee. nursing moms can take ghee in place of oil. please use a slow to medium flame to roast to a
golden shade. the roasting has to be done on medium/slow flame to ensure proper cooking of the
thepalas. a thepala should not remain uncooked or improperly roasted as you are using kambu maavu
(bajari atta), which remains sticky if not roasted properly.
this tastes great as it is or you may serve a curry as mentioned above or with any dhall.
i am sure that once you make this thepala and use it with any appropriate dhall or side dish, you would fall
in love with it.
enjoy!!!!!
note:
if you have a problem rolling the thepalas on a rolling stone due to presence of kambu maavu, i would
suggest you to place the dough on a plastic sheet pre-smeared with a little oil. put another sheet on that
and using the roller pin, roll as you would any roti. once it is rolled flat, slowly remove the top plastic and
using the palm , place the thepala on another palm and immediately put on roti tawa.
--- roti, masala ---
masala rotis
very few people know down south that rotis like rice can be prepared in almost a hundred different ways.
additions of different ingredients results in totally different taste of the roti. as a morning breakfast or as an
accompaniment to evening meal curry, rotis made with different ingredients and spices make a fine
difference to the meal. they add on to the nourishing value too. i am giving below an easy method to make
some different varieties. try and let me know the result.
standard roti ingredients

whole wheat flour 1 katora (150 gms.)
salt 1 spoon
oil / ghee 2 spoons in dough
oil 30 ml for tawa frying.
ingredients as add-ons
turmeric powder, chili powder, vendhaiyum kirai, julienned ash gourd, julienned carrots, julienned ginger,
omam seeds, gingly seeds, mulangi kirai, julienned radish, jeera, sliced garlic, curds, jaggery, garam
masala powder, asafoetida etc.
different flours like kadalai maavu, kambu maavu, cholam maavu etc are also added as add-ons for
different rotis
use the standard ingredients and as add on, choose any add on ingredient to make a different tasting roti.
for example, if you are making masala roti, add quarter spoon of turmeric powder, quarter spoon of chili
powder and any masala with a little asafoetida. mix them with standard ingredient and after adding
enough water, knead the dough which is neither too loose or too hard. it should be workable under a
rolling pin. roll out round rotis of maximum diameter of six inches to eight inches. once you put it on tawa,
let it start bulging in small balloons. as soon as one side is slightly roasted, turn it and apply half a spoon
or less of oil on the roasted side. now let the other side roast. repeat the process of applying oil and get
fine tasting masala roti. you can use the method to turn out different tastes of rotis. for omam roti, just add
half a spoon of omam in the dough of the above, and you get omam roti. thumb rule is that in masala roti,
standard ingredients are salt, turmeric powder, chili powder and asafoetida. only when you are making
garlic, avoid asafoetida. make and
enjoy!!!!!
--- sagodana wada ---
sago dana vada (jabbarasi vadai)

ekadasi brings a lot of varieties. sago being allowed form of starch, a lot of varieties are made with this
bland tasting sago. one is sago khichadi and another most popular phala-aharam is sago vada.
i am posting the recipe as we make vadais at home.
ingredients
1.5 cups sago (jabbarasi)

1/4 cup groundnut powder (coarse)
3 nos small boiled potatoes
1/2" piece of ginger
2 to 3 green chilies
1/4 bunch of kothumalli
1/2 lemon
1 tsp. sugar
1.5 sp. jeera powder
salt to taste
oil/ghee for frying
select proven sago of good quality because some sago dana remain hard even after soaking in water for
over two hours and the center remains hard. soak for about couple of hour (or more if you do not get soft
sago )at the most (depending upon quality).when the sago absorbs water and becomes transparent, drain
all the water and keep aside.
if you are fasting , then steam/pressure cook potatoes , peel and mash and use it to mix with sago. or else,
you may add about two spoons of kadalai maavu (besan) as a binder for other times along with boiled
potatoes.
make powder of groundnuts after lightly roasting .
pound/grate chilies and ginger. set aside.
now take a wide mouth vessel and mix all the ingredients and without using excess pressure, mix
thoroughly. taste for salt. if you find anything lacking, add at this juncture.
smear a little oil on your palms and make even sized small balls of large marble size.
heat up about 400 ml of oil in a kadai and put two urundais at a time .
fry on medium flame taking care to give it an even golden brown colour.
the vadais can be enjoyed with coconut chutney or pickles and tea or just as it is.
you can make a variation using kadalai maavu and asafoetida as extras and marvel at the change in
flavour and taste.
enjoy !!
please post your feedback. it is very important for us all.
--- roti, phulkas ---
phulkas (gujarati ballooning roti)
hello all of you!! to make nice chappathis/phulkas which balloon when roasted on fire, you need to make
the dough in the following manner. take required amount of (two cups) whole wheat flour. add three table
spoons of cooking oil and half a spoon of salt. mix the oil , salt and the whole wheat flour thoroughly. now
take some water and slowly start adding and kneading the dough. when the dough is sufficiently soft, keep
it aside for at least one hour after smearing the whole kneaded dough with a spoonful of oil to avoid drying
up. make urundais of only lemon size of dough to roll chappathis. (sometimes on keeping for an hour, you
may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more
than usual). you must not add too much water or else the chappathis will not balloon and you will not be
able to make thin chappathis or phulkas.
take a little dry flour and set it aside, with a rolling pin, roll the chappathis on the stone. once the flattened
dough is thin and starts sticking to roller pin, turn the chappathi in dry flour on both the sides and start
rolling in round shape. you may have to turn the chappathis in dry flour twice or thrice in order to get very
thin (2.5-3mm) thickness without sticking. now take the rolled flat dough and first place it on tava. as soon
as slight bulges start forming,
with a chimta remove the chappathi from tava and place directly on fire or flame of the stove. you will be
amazed to see perfectly round phulkas .turn it and cook it on both the sides. remove from flame and apply
nei (ghee) on the thinner side of the phulka. serve it hot.
enjoy!!!!!
--- uppuma (rava) in buttermilk ---
rava uppuma in buttermilk (mor upuma)
rava uppumma is very nourishing and tasty nasta variety which , if prepared properly will win you praise
from all those who taste it. i am posting a lesser known but equally tasty variation.
rava (semolina) 1. 5 cup butter milk 500 ml (150 ml extra if needed)

onions 2 nos cut in small pieces green chilies 4 to 5 finely chopped
ginger finely chopped 1. 5 " piece freshly cut coriander leaves 1/4 cup
salt to taste lemon juice (optional) 1/2 to 1 spoon
for tempering
black gram dhall 1 spoon mustard seeds 1/2 spoon
red chilies 2 to 3 curry leaves 1 to 2 sprigs
ghee/oil 3 ladlefuls cashewnuts 5to 6 nos (broken)
dice onions, cut and chop/grate ginger and cut coriander and green chilies and set aside in a cup. now take
oil/ghee in a kadai and when hot, add both the dhalls and mustard and red chilies. when mustard starts
crackling, immediately add diced onions and sprigs of curry leaves and sliced green chilies and start
turning. when the onion becomes translucent, add rava in kadai and fry for about two to 3 minutes on a
low to medium flame. keep on turning the rava . at this stage, add chopped ginger and fry for 45 seconds.
now add sour butter milk and desired quantity of salt to the onions in the kadai. take care that the
semolina lumps are not formed. you must add the buttermilk very slowly and must keep on stirring the
mix. let the whole mix simmer on a low flame. keep some more warm buttermilk on hand in case you feel
that the it is less and the upuma becomes thick. when the buttermilk is completely absorbed and rava
particles are fully cooked, remove from stove and you may decorate the upuma with chopped coriander
and fried cashewnuts.
as an accompaniment, you can prepare coconut chutney or serve with avakkai pickle or lemon pickle.
adding lemon juice is optional. some people do not like very sour uppuma. so use your judgment.
this variation of upuma tastes totally different. try and you might be surprised.
please post your feedback. it is very important to all of us.
--- uppuma, rava ---
rava uppuma
rava uppumma is very nourishing and tasty nasta variety which , if prepared properly will win you praise
from all those who taste it. it is best enjoyed with coconut chutney or avakkai mango pickle or lime pickle.
semolina (slightly coarse) 150 gms. tomato (diced) 1 no.

onion (diced) 1 no. green peas (shelled) 1/2 cup
carrot (diced) 1 no. ginger 2" piece
green chilies 3 to 4 nos. turmeric powder 1 spoon
salt to taste
for tempering
mustard seeds 1 spoon red dry chilies 2 to 3
urad dhall 1.5 spoons pure ghee 30 ml
curry leaves 2 springs
dice onions, cut and chop ginger and coriander and green chilies and set aside in a cup. now take oil/ghee
in a kadai and when hot, add both the dhalls and mustard and red chilies. when mustard starts crackling,
immediately add diced onions and springs of curry leaves and start turning. when the onion becomes
translucent, add rava in kadai and fry for about two to 3 minutes on a low to medium flame. keep on
turning the rava . at this stage, add chopped ginger and fry for 45 seconds. now add boiling water and
desired quantity of salt to the onions in the kadai. take care that the semolina lumps are not formed. you
must add the water very slowly and must keep on stirring the mix. let the whole mix simmer on a low
flame. keep some more boiling water on hand in case you feel that the water is less and the upuma
becomes thick. when the water is completely absorbed and rava particles are fully cooked, remove from
stove and you may decorate the uppuma with chopped coriander and fried cashew nuts. as an
accompaniment, you can prepare coconut chutney or serve with avakkai pickle or lemon pickle. adding
lemon juice is optional. some people do not like sour uppuma. so use your judgment. some people pre-dry
roast the rava and keep it in an air sealed/tight bottle. in this case, you must temper the onion in a kadai
and then add chopped green chilies , ginger and salt in kadai and add water and let the water come to a
boil. add pre heated/roasted rava very slowly and keep on stirring to prevent lumps. rest of the things are
same.
enjoy!!!!!
--- uthappam, onion ---
onion uthappam
please soak 200 gms of boiled rice and 75 gms of black gram dhall for half a day. wet grind soaked rice
coarsely like idly batter. make black gram dhall in smooth paste. add a little salt to taste and let it ferment
for about one night (10 hrs at least).
next day, make dosais like shape on a tawa but thicker. sprinkle finely cut onion, green chilies and a little
kothumalli on top of the spread batter. make uthappam like dosais. by spreading oil on sides and on top of
the spread batter. once one side is properly done, invert and let onion side get fried on the tawa.
serve with chutney and sambar.
enjoy!!!!!
--- new node ---
--- ven pongal ---
ven pongal (yellow lentil hotch-potch south indian style)
pongal, as venpongal is known, is very popular breakfast item .it is enjoyed best with coconut chutney.
1 cup of rice (don't use very old rice)

1/2 cup of paiyar parappu (moong dhall)
1 tea spoon of jeera (pound with mortar )
1/2 spoon of broken black pepper
1/2 spoon of whole black pepper
1/2 cup of ghee (small cup)
2 broken red chilies (optional)
8 cashew nuts broken in half or 1/4th
2 sprigs of curry leaves
first roast the dhall in ghee till it turns light pink in colour. cook this roasted dhall along with fairly new rice
in a pressure cooker. add along with dhall, whole black pepper 1/2 spoon and also 1/2 spoon of jeera in the
pressure cooker. after four whistles , remove the cooker from stove and let steam subside. now take some
ghee in the kadai and fry cashew nuts till they turn pinkish brown. frying must be done on a low flame. at
the end of cashew frying, add curry leaves and 1/2 spoon of jeera turn it twice or thrice but no more than
15 seconds.
immediately add the cashew and the contents of kadai to dhall rice mixture. now add salt to taste. some
people prefer to add salt during steam cooking. i prefer to add half during cooking and half after the whole
thing is ready. it is safe to follow my method. now thoroughly turn the ven pongal in the vessel so that salt,
cashew, broken black pepper and jeera; mix well. close the lid of cooker again for fifteen minutes. this will
ensure the jeera flavour spreads. jeera should be only roughly ground. now prepare coconut chutney and
enjoy.
enjoy!!!!!
--- handavo ---
handavo
in my introduction , i have written about our dog who had his own food preferences. this is the story of
1960s .we had a dog named tommy. in those days, almost all male dogs were called tommy and females
were called jimmy. this mongrel was more than our family member. he had certain rights which we did not
have. he always knew that handvo is being prepared. when my mom or kamala mami soaked the dhalls in
the night, he would know that handvo was being prepared tomorrow. he would refuse to go out anywhere
and sit in front of the kitchen like a sphinx in the same pose. from time to time, he would sniff and try and
make out of the progress of baking. mind you , he would not leave the home to go to his usual rounds of
streets where his concubines lived on walltax road, till we served his piece (king size) of handvo. he had
many other preferences but that will come with his other likings or dislikings of certain dishes.
gujaratis are the only people who prepare handvo which is a traditional salty-spicy cake. you can call
handvo the cousin of dhoklas, but it is baked instead of steam cooked. t has a great taste and is generally
a weekend meal (light) or an evening snack. many variations are there but i am posting a vegetable rich
spicy version.
ingredients
for a family of four 2 helpings)
boiled rice (parboiled) 1 cup
kadalai parappu ( channa dhall ) 1/4 cup
ulutham parappu (black gram dhall) 3 tbsp
thoram parappu (red gram dhall ) 3 tbsp
paiyar parappu (green gram dhall ) 3 tbsp
rava (optional) 2 tbsp
sour curds 1 cup
julienned bottle gourd/carrots 1/2 cup
onion (thin long sliced 1 no.
capsicum 1 small
green chilies (finely cut) 4 to 5 nos.
grated ginger 1.5 "
sugar 1tbsp
soda bicarb 1/2 spoon
salt to taste
ingredients for tempering
oil 50 to 60 ml
sesame seeds 1 tbsp
curry leaves (optional) 1 sprig

soak all the dhalls and rice for 4 to 5 hours, drain and wet grind to a thick paste (coarse like vadai maavu).
now add sour curds, salt and a little water and allow to ferment overnight. keep in a warm place to allow
proper fermentation. adding a piece of stale bread would ensure proper fermentation.
next stage is preparation of julienning of either carrots or bottle gourd (one cup), drain excess water from
gourd and set aside. grate ginger, cut chilies very fine, slice onion and capsicum in thin slices and set
aside.
when the fermentation is over, add all the grated, sliced and julienned vegetables and spices like chilies,
ginger, capsicum, etc to the fermented dough. also add chili and turmeric powders and sugar. mix soda
bicarb in a spoon of oil and make milky solution and add it to the dough. mix thoroughly. if you add a little
sour curds again at this stage, it will be great..
now prepare a non stick pan or a big kadai. add oil and all the tempering spices (except sesame seeds).set
the flame on medium. when mustard starts to crackle, immediately add sesame seeds, they will
immediately start crackling. now pour all the handvo dough in the pan/kadai and set it to a low flame
.cover with a lid. or if you are using an oven, put it in pre heated oven at about 175 to 200 centigrade .
late it bake for about 15 to 20 minutes in a non stick pan. check if the under crust is brown .if brown, turn
the cake and let the other side cook in the non stick pan (inverting and removing the cake without
breaking is very essential) .if you are using an oven, when you see the upper crust brown, turn the other
side and let the underside brown also. some people do not let the underside brown if they are using an
oven, this leaves inside uncooked.
a fine aroma will prevade when the baking oven or the lid is opened.
the handvo is ready. let it cool for about ten minutes. make cake like and cake sized pieces and serve
steaming hot with chutney or sauce or with garlic chutney.
enjoy!!!
please post your feedback if you have enjoyed this dish.
for more of my recipes , please visit my website,
--- powders ---
podi...powders...podi...powders
spectrum of spices available in india has been further enriched and taken by enterprising
housewives of ancient and not so ancient
times, to a wonderful level by creating exotic and different aromas by combining different
spices.
no country in this world can boast of so many different powders/powdered spices as india.
powders are like secret formulae of coke.

every family has their own recipe.
i have tried to present to you some of the most sought-after powders and "garam masala"
powders as they are called, in this book.
--- garam masala ---
garam masala
what is scent to a flower, is garam masala to a recipe. enhancement of taste is the essence of the success
of any recipe. garam masala does that job very effectively. unfortunately people use garam masala without
understanding its proper application. poor cooks pass off any substandard cooking by adding or masking
the dish with garam masala. this is unacceptable!
(3 month's supply for a family of 4)

dhania 150 gms.
jeera 50 gms
cloves 10 gms
cinnamon 50 gms
black pepper 10 gms
cardamom 15 gms
bay leaf 10 gms
caraway seeds 1 spoon
stone flower (dhagad phool) 5 gms
anis star 5 nos (remove seeds)
sombu (fennel) 2 spoons
red chilies 5 nos
dry all the spices in sun or light roast them in ghee and powder them to a fine nice semolina consistency.
pack in a glass bottle .use in quarter spoon or one spoon measure only. this is all purpose masala which
can be used in almost any preparation from curry to bisi bele bhath or pani puri or masala puri etc.. use
your judgment in usage.
enjoy!!
please post the feedback, waiting eagerly for it.
--- garlic pepper powder ---
one of the greatest telugu actresses, the thespian mother in law of telugu screen late surya kantham garu
(my land lady in cit colony ) was not only a fire belcher on the screen but off the screen as well. she was a
fire eater. her food was not for the soft hearted and soft tongued mortals. she would cook puliodhirais and
other items when she was free and her measurement would be fistfuls of red chilies. god!!!. she used to
sprinkle this red powder on rice and enjoy. wow!!! it was really great. but when you try this, be careful of
after shocks.!!!
garlic pepper powder
this is a fiery but tasty mix and eat powder which i have termed jocularly as eo & et variety (eat once and
enjoy twice).
this is to be eaten with ghee or gingly oil with rice.
ingredients
garlic 100 gms (three medium pods)

pepper corns 1 tbsp
pottu kadalai/fried gram dhall 2 to 3 spoons.
red chilies 8 to 10 nos
copra grated 1cup
tamarind 1 marble
salt to taste (2 spoons)
clean garlic, destalk chilies (don't remove seeds). grate a desiccated (half) copra. lightly fry the chilies and
curry leaves in a drop or two of oil or dry roast. similarly fry dhall in a drop of oil till brown.
divide tamarind in small portions. now powder all the ingredients to a smooth consistency first. when done,
add this powder to grated copra and again check for salt and hotness, if needed add black pepper and chili
powder to taste.
mix in a mixi jar and pack in a glass container.
this powder goes well with rice , with dosai and adais. use with groundnut oil or ghee.
you can use roasted gingly powder in place of kadalai or dhall .
try and tell me .you would love it.
enjoy!!
--- gun powder for rice ---
gun powder (andhra)

anyone who has ever taken andhra meals in a genuine andhra restaurant, would be served with gun
powder with rice and ghee. the most beautiful thing about gunpowder rice is, the more you have it, the
hungrier you become. keep gun powder prepared in your house and i bet you will get addicted to having
gun powder rice almost daily. i have seen people just having gun powder rice and almost nothing else. go
ahead and try out. one of the most addicted person is my son who would not refuse it all the 365 days. the
condition is, the rice must be steaming and the ghee should be hot.
ingredients (for gun powder)
puffed channa grams (oduchhu kadalai) 350 gms

garlic 75 to 100 gms
ghee 2 to 3 spoons
salt to taste (2 tbsp)
take a kadai and fry red chilies for just 30 seconds lightly. add puffed grams with chilies and fry/roast for
about five minutes in ghee. the condition is that the grams should leave all the moisture and chilies must
be dry. add peeled garlic and turn three or four times, add salt , mix properly and set aside to cool.
when cold, powder it in a mixi. sift the gun powder to remove hard gram particles. at this stage taste for
salt. powder the hard portion last. the powder should not be like maida. fill it up in a dry glass bottle with
wide mouth. keeps good for months.
prepare rice as usual up to your need. the rice is going to be served steaming so you must cook with
minimum needed water.
serve rice which is steaming. add two spoons of ghee on top of rice and add required gun powder on top.
mix and enjoy!!!
this rice must be eaten while really hot. the rice may feel dry to eat with gun powder but surprisingly it will
not stick to your chest or throat. the more you eat, the hungrier you will become.
so go and get hooked to this andhra wonder.!!!
after ghee rice, i am sure that this will draw maximum response.!!
ps.
fix number of chilies as per your ability to withstand hotness. but i recommend that you must stick to
specified quantity.
--- idly podi ---
idly podi
anyone who has tasted idly podi with nalla ennai (gingly oil) in rama bhavan near thambu chetty street in
madras, or tried rasams or sambar of this 777 dhideer mix birth place of excellent masala powders, would
never forget the taste. it is a pity that very few people know that 777 dhideer powders was the pioneer in
masala powders and instant mixes, in south india. the secret of the sambar taste of rama bhavan lies in
their usage of pure spices and pure asafoetida. i am trying to reproduce that un-believable taste here in
the form of idly podi. i make this podi at my home and has lovers of that all over.
black gram 150 gms.(one cup) (dehusked) dhall/whole )

kadalai parappu 1 tbsp
red chilies 10 nos
dhania seeds 1 tbsp
asafoetida 1 spoon
tamarind 1 marble
salt 1 tbsp
gingly oil 1 tbsp
fry dehusked black gram dhall/whole and channa dhall in a spoonful of oil till black gram dhall becomes
pinkish brown. fry/roast chilies and dhania in the same kadai till dhania seeds start popping and chilies
become crisp. take care that chilies should not burn. add salt and remove in a cup.
when the ingredients cool down, using a mixi, powder the ingredients including a marble of tamarind
(separated in small portions) coarsely. tamarind must be mixed properly and should not form lumps.
i use a trick. i powder 3/4 portion coarsely and a quarter a bit nice powder of masala consistency. add raw
asafoetida in the powder portion of podi. now mix both the powders thoroughly in a mixi. (i use pure
asafoetida for this podi, so try and buy good asafoetida ) if you are using pure asafoetida, use only pea
sized quantity.
check for salt and fill up in an air tight container. use with idly along with gingly oil.
enjoy!!
--- karnataka sambar powder ---
karnataka sambar powder
i am posting karnataka sambar powder (podi) recipe which was long overdue. there are two versions to
this powder. one i have posted here. the second version has little cinnamon and moggu (maratti moggu) in
it. that powder seconds as bisi bele bath powder also.
red chilies 1 cup (1/2 cup bedagi+1/2 cup any hot variety)
dhania 1 cup rice 3 spoons
urad dhal ½ table spoon channa dhal ½ table spoon
black pepper ½ table spoon turmeric 1 " piece
hing (asafoetida) 1 spoon curry leaves 3-4 sprigs
mustard ¼ spoon jeera 2 spoons
oil for frying (optional)
dry roast all the items individually on a very low flame. first dry roast channa, urad dhal till light pink.
dry roast mustard seeds till it mustard pops out. now dry roast dhania & chilies till dhania starts to pop out.
turn curry leaves in the same kadai for about 45 sec and finally dry roast turmeric pieces and jeera seeds
similarly (you can break it in small pieces with a mortar) for 1 ½ minutes.
again mix all the ingredients in the still hot kadai, switch off the gas. add one spoon of asafoetida and mix
thoroughly. close the kadai with a lid & let it stand for one hour.
after one hour, powder the ingredients. take care not to make a very fine powder. this amount of powder
will last you for at least a week . i'm not in favour of storing sambar / rasam powders for long time.
i promise that your sambar will taste heavenly when you prepare karnataka sambar with this sambar podi.
note: some people roast chilies in a little amount of oil. you can choose to do likewise if you want darker
sambar. the method of preparing udipi sambar with this recipe will be discussed later on.
enjoy!!
--- madras curry powder ---
madras curry powder
i am not in favour of using readymade powders but in present circumstances, using garam masala powder
, curry powders and sambar rasam podis has become an integral part of cookery. this is due to paucity of
time. so how can hemant escape from this???. i am posting madras curry powder today. this will be
followed by garam masala and other powders and ready to eat podis like chutney podi, curry leaves podi
and host of others . madras curry powder is a fantastic blend of spices which was popularized all over the
world by the britishers. their chicken curry and mutton curry was too hot to handle for the uninitiated. this
one curry powder has its humble origins in madras. the fisherman community and the pariahs were the
people who according to me were the people who should be credited with this curry powder combination. i
have taken curry rice in tokyo which was really so authentic, that i myself was perspiring profusely eating
it. my japanese friends had their faces blood red and their language incoherent. yet they used to stand in a
long line to enjoy this fire dragon . you would be surprised to know that in tokyo and osaka, the business
district has many curry rice corners (hole in the wall) joints which are extremely popular.
ingredients
hot chilies 200 gms.

dhania seeds 150 gms.
black pepper 15 gms.
fenugreek seeds 1 spoon
mustard seeds 1. 5 spoons
jeera 1. 5 spoons
black gram dhall 1 table spoon
thoram parappu 1 table spoon
idli rice 1. 5 spoons
asafoetida 1 spoon
curry leaves 1/2 cup
as all the powders in south, it is important that the ingredients need to be sun dried till chilies crumble
when pinched and so should dhania. but since it may not be possible for most of you, dry roast each
ingredient separately in an iron kadai just to let the moisture leave the ingredients. only rice needs to be
roasted till the grains become light pink and curry leaves should crumble. use your mixi and grind to
powder all the ingredients properly. use an uniform maida sieve to sieve the powder. the powder is to be
stored in an air tight container. you must not use plastic jars or pet jars to store powders, a glass jar is a
must. use this powder to make mutton curry, meen kozambu, chicken curry etc. please do not confuse this
powder with sambar powder. foreigners repeatedly commit this mistake; they think sambar powder and
curry powder are same.
enjoy!!!! and i would love to have your feed back please.
--- maharastrian goda masala ---
maharashtrian goda masala
i would suggest you to make kolhapuri vegetables curry (cauliflower) or kolhapuri chicken with this masala.
coriander seeds 100 gms. cumin seeds 4 table spoons

dry coconut 1/4 shahjeera 3 table spoons
cinnamon 10 sticks 1" size cloves 1 spoon
asafoetida 1/2 spoon red chilies 10 nos.
turmeric powder 1 spoon pepper corns 1/2 spoon
dhagad phul 1 spoon sesame seeds 5 table spoons
javantri 1/2 spoon jai phal (nutmeg) 1/4
jeera 1 spoon not to be roasted
take a kadai and put in a little oil. add all the ingredients except coconut and dhania seeds. roast for about
four to five minutes. take down the kadai and empty the contents to cool.
put dhania and coconut (copra) in the same kadai and dry roast for about four to five minutes.
mix the roasted ingredients and powder in a mixi along with one spoon of jeera which is not roasted .
fill in an air tight glass bottle.
this maharashtrian goda masala is used in a number of dishes. you may try both vegetarian and non veg
dishes using this masala.
if you have a problem getting the ingredients, i will suggest a trick.
buy any garam masala powder which is branded (except punjabi).
add little jeera, dhania , sesame and dry coconut powders . presto. . . you have goda masala.
--- methi masala powder ---
methi masala powder for khakhara
100 gms methi (fenugreek)

25 gms red chili powder (less if chili powder is hot)
salt to taste
hing a pinch
black salt a little
oil two to three spoons.
very lightly fry fenugreek in oil and then mix with chili powder and salt and raw asafoetida and rock salt.
now make a rough powder like idly podi.
presto...your methi masala for khakhara is ready. use chili powder to your taste please.
spread a little ghee on a khakhra and sprinkle methi masala powder.
--- milk masala powder ---
milk masala powder
milk is an essential part of growing up. children have basic aversion to milk unless it is masked by
chocolate or mango flavour or something like that. this is the sad part. milk is an emulsion and a bit hard
on the stomach if it is a daily routine. it should be your endeavor to make children drink milk and that too
without artificial flavours . i am posting milk masala which has ingredients to make milk palatable and also
easier to digest. it will no more be a forcing ritual on children. you can treat and greet your guests too with
milk masala powder.
almonds 150 gms. pistachio 50 gms.

cardamom 25 gms. jajika (nutmeg) 10 gms.
saffron 5 gms. black pepper 10 gms. (optional)
soak almonds in hot water for fifteen minutes and when the brown skin is loose, remove it. immediately
wipe clean almonds and dry them fully. if needed, put it in oven for a minute to desiccate as much as
possible. clean pistachio. remove seeds from cardamom and don't discard the tough green covers. put
them in your tea leaves jar. now powder all the ingredients including saffron in a clean mixi jar. take care
that you remove the blades of the mixi first and clean it thoroughly with detergent. sometimes if you don't
do that, your badham powder will smell of onion and garlic which get deposited under the blade. once you
powder the ingredients, store in a glass jar. per glass of milk, you may use 1/2 spoon to 3/4 spoon of milk
masala powder.
method of preparing milk with masala powder

when you want to use this powder, first warm the milk on medium flame. before it starts to boil, 3/4 of the
way, add required quantity of powder, stir properly, and add sugar just when milk starts to boil. reduce the
flame to simmer and let it simmer for about one minute. close the vessel for three to four minutes.
now you can serve masala milk.
enjoy!!
feed your children milk with this powder and then post the feedback
--- pulao-biryani masala ---
pulao-biriyani masala
(2 months supply for a family of 4)

dhania 100 gms jeera 15 gms
white hot chilies 5 gms pepper 10 gms
cloves 10 gms caraway seeds 10 gms
cinnamon 10 gms cardamom 10 gms
nutmeg 5 gms javantri 5 gms (red part of nutmeg outer shell)
fennel seeds 5 gms bay leaf 3 nos
poppy seeds 10 gms turmeric (powder) 3 spoons
asafoetida 1/4 spoon ( optional)
roast dhania, jeera, fennel poppy seeds , cloves ,cinnamon caraway seeds in ghee till light brown. let it
cool and powder.
cardamom, nutmeg, javantri, turmeric asafoetida , white chilies and bay leaves are to be light roasted and
powdered
mix both the powders in mixi and fill up in a dry clean glass bottle.
use as per your needs.
you can sundry the above spices and powder them and use .pounding the spices is always better than
powdering in a mixi or a blender. i hope that you would try your own home made masalas.
enjoy!!
--- rasam powder ---
rasam powder
to be used within 10 days. good for single person

1/4 cup red chilies
1/2 tablespoon channa dhall (kadalai parappu)
1/2 tablespoon toor dhall (thoram parappu)
1/2 tablespoon mustard seeds
1/4 tablespoon urad dhall (ulundhu parappu)
1/4 cup dhania seeds
2 spoons jeera
1 spoon of black pepper
1 spoon of fenugreek seeds
1 spoon of asafoetida powder
2 or 3 springs of curry leaves
dry roast all the dhalls till they are pink. keep aside. now dry roast chilies and dhania seeds coriander
seeds) and curry leaves for two to three minutes on a medium flame. keep aside. now dry roast fenugreek
and mustard seeds till they start popping out. dry roast black pepper similarly. mix all the above roasted
ingredients once again and add 1 spoon of asafoetida. briskly turn the dry mix for 30 seconds to 45
seconds. remove the above from kadai and put it in a glass bowl. cover it for about 30 minutes. grind it in
grinder to not too fine powder, but not too course. pack it in a glass air tight jar. use this podi in rasams of
different varieties.
--- sambar powder ---
sambar powder
red chilies 1 cup dhania ¾ cup

urad dhal ½ table spoon channa dhal ½ table spoon
thoor dhal ½ table spoon black pepper ½ table spoon
turmeric powder ½ inch hing (asafoetida) 1 spoon
curry leaves 3-4 sprigs fenugreek ¼ spoon
mustard ¼ spoon jeera 2 spoons
(jeera is optional. karnataka sambar podi has jeera so if you want karnataka sambar, you may add jeera)
dry roast all the items individually on a very low flame. first dry roast channa, urad, thoor dhal till light
pink.
dry roast fenugreek and mustard seeds till it turn pink and mustard pop out. now dry roast dhania & chilies
till dhania starts to pop out. turn curry leaves in the same kadai for about 45 sec and finally dry roast
turmeric pieces (you can break it in small pieces with a mortar) for 1 ½ minutes.
again mix all the ingredients in the still hot kadai, switch off the gas. add one spoon of asafoetida and mix
thoroughly. close the kadai with a lid & let it stand for one hour.
after one hour, powder the ingredients. take care not to make a very fine powder. this amount of powder
will last you for 3 to 4 days. i'm not in favour of storing sambar/rasam powders for long time.
i promise that your sambar will heavenly when you prepare with this sambar podi.
note: some people roast chilies in a little amount of oil. you can choose to do likewise if you want darker
sambar.
--- tea masala ---
tea masala
we gujaratis are famous for making masala for spiced tea in india. try the following combination for spice
powder which we follow religiously since generations.
dry ginger 150 gms.
cinnamon 50 gms.
black pepper 50 gms.
cardamom 25 gms.
make a fine powder of the above and use about two pinches of powder per cup of tea. the best method of
mixing the powder is just when the tea is mixed with cream and milk, and heated, if you are using indian
method of making tea) or if you are making tea english style, you can add tea leaves and tea masala
powder together. leave it aside covered for about five minutes. now you can mix cream to tea and use. i
have reduced black pepper in the above version from our normal quantity by more than 50% as i think you
do not like pepper much in your tea. ps. some people add cloves but i have found cloves rob the other
spices of their spiciness.
--- non-veg ---
--- andhra chili chicken ---
andhra chilli chicken
first steam cook the chicken legs after marinating in light spices like garlic/onion/ginger paste and salt.
remember the marinating must be very light for about 45 minutes . once the marinating is over, fry the
chicken legs in oil or steam cook till 3/4th cooked. now make a semi paste of green chilies and capsicum. it
would be better if you uses pounded chilies and capsicum. smear the semi cooked chicken with green
chili/capsicum mixture and leave it for about another 45 minutes in a fridge. this is second garnishing.
after 45 minutes, take out the chicken and saute the chicken (don't fry ) in a kadai with about three spoons
of oil. this will ensure real taste of chilies be preserved and capsicum will impart fantastic aroma of chilies.
when the chicken is done after six to ten minutes, serve hot. you may make a little gravy of chilies and
capsicum and smear the chili chicken with that gravy. i am sure you would love the taste .please let me
know how this chicken turned out.
--- bombay duck ---
bombay-duck (stuffed and fried)
bombay duck 4 nos (substitute with any flat fish which you can slit and open like a book)
onion 1 no medium sized garlic 5 to 6 pods
green chilies 2 to 3 nos. kothumalli 1 bunch
ginger 1" piece jeera powder 1 spoon
turmeric powder 1/2 spoon dhania powder 1 spoon (optional)
chili powder 1/2 spoon besan/rice flour 1/4 cup
salt to taste oil for frying
if you take seafood of any coastal belt either northeast or west or south, every region has developed its
distinctive style of cooking seafood ,but one common factor is usage of spices. the number of spices that
go in preparation of most of the fish curries or most of the other sea foods is surprisingly limited to four or
five basic spices like cumin, turmeric, chili, onion garlic and kothumalli. very rarely with an exception or
two, garam masalas and other spices are used. but the sheer variety of cooking medium like coconut milk
to mustard oil makes a whole lot of difference in the final outcome. i have taken sushi and sashimi during
my sojourns to japan but frankly speaking i have relished bombay duck fried in oil or pomfret as cooked in
goa more than sheer raw taste of japanese fish. juicy crabs and lobsters done ala kerala style or goan style
have given me more satisfaction than done in continental style. may be because i am a spicy person from
very young age and my tastes have been over spoiled by my aunt, mother and later on my wife and
myself . i am starting with ever green bombay duck recipe .hope you would relish and let me know the
result. since i am not cooking non veg. food, your feedback would be a great help.
this variety of fish is most popular on western coast. this is a stuffed and fried fish without any gravy, the
sheer taste of white meat with fiery spices still brings back memories.
clean the fish thoroughly. make a slit lengthwise almost up to the other end. remove the centre bone
carefully not leaving any piece .you should be able to open the fish like a book. some people keep it
immersed in haldi water for some time. may be this is to disinfect it. press dry lightly and don't leave any
water in or out. set it aside. pluck kothumalli, and grate ginger for making paste. slice green chilies . crush
garlic pods with stone and also crush onion with hard blows. make a paste of all the ingredients in a pestle
.true flavours come with pounded and stone paste masalas. if you don't have the facility, use a mixi and
make a fine paste. remember that you have no other chance to add salt. so check for salt now and add to
paste before filling the fish. stuff the fishes and if you are afraid that the stuffing would spill, tie each fish
with thread. generally careful frying will prevent spilling of stuffed masalas.
now rub each filled fish in besan/kadalai maavu or rice flour lightly. some people add a little salt and
masala to the flour also. you can do that if you want. once all the fishes are smeared in flour, fry in a kadai
with not too much of oil. see that the fish is not immersed fully in oil. maintain that level of oil. better still is
to shallow fry in a non stick pan .when the outer flour becomes darker, (it should not take much of frying
time on a low medium flame for this fish to get cooked). check if the fish is properly cooked in each case.
serve steaming hot with rotis. do let me know how you did.
--- boneless chicken curry ---
boneless chicken curry
250 gms of chicken breast and boneless meat

three fairly medium sized onions,
four tea spoons of ginger garlic paste for marinating
one spoon of paste of nutmeg and three to four cloves and five cardamoms
two to three spoons of paste made out of six to seven cashewnuts or peanuts and poppy seeds for the
gravy
one spoon of cinnamon powder
half a spoon of turmeric powder
two spoons of chili powder (small)
one cube of papaya fruit mashed ( this will make the chicken very soft)
two tomatoes finely diced
one spoon of lime juice
two spoons of ghee/oil
salt to taste
two sticks of cinnamon
four to five cloves
make the paste of onions and keep aside make paste of ginger and garlic about four tea spoons add a little
salt now gently smear the ginger and garlic paste on the pieces of chicken. now rub the pieces of chicken
in the nutmeg ,clove and cardamom paste keep it in the fridge for about 45 minutes to one hour. when the
marination is over , take the chicken out and let it be at the room temperature for another ten minutes or
so. take a kadai and put ghee /oil, add a piece or two of cinnamon and four cloves for tempering. take the
onion paste and put it in kadai when the oil is hot. turn the paste in kadai till the raw smell of onions goes
off and oil /ghee starts to separate. add salt to taste. take into consideration the need of salt for gravy also
now add diced tomatoes and one cube of papaya and saute till tomatoes become tender. now add the
chicken pieces in the kadai, add two spoons of chili powder, half a spoon of turmeric powder and one cup
of water cover the kadai with a lid and allow the chicken to cook on a medium flame . from time to time
check for water and keep adding small quantities of water. when the cooking is 3/4 over, add cashew nuts
paste with little water. mix thoroughly this is to avoid sticking of gravy at the bottom during cooking the
chicken will take about fifteen minutes to get cooked. when the chicken if perfectly cooked, add little lime
juice to taste. garnish with silver foil and cream if you want and serve hot. note. in my experience, if you
are serving for dinner, it is better to cook the chicken or any spiced dish at least two hours before the
dinner or lunch time. this brings out the best of the taste.
--- chicken-dhall kofta ---
chicken-dhall kofta in korma curry (kozi masala urundai kurma).
all would be mothers need extra nourishment and also a taste that induces them to eat more. at the same
time their proteins and minerals requirements must be met. i have created a chicken dhall kofta curry in
korma which would make them eat rich diet with spicy taste. and their protein, minerals and extra
cholesterol/fat diet will be met.
for gravy
onion paste 1/2 cup ginger 2"piece (thumb thickness)
garlic 10 cloves green chilies 2 nos.
coconut paste 1/4 cup poppy seeds paste 2 to 3 spoons
tomato puree 1/2 cup fresh curds (not sour) 4 spoons
sugar 1/2 spoon
dry spices powders

turmeric powder 1/4 spoon cinnamon powder 3/4 spoon
clove powder of 3 cloves jeera powder 1/2 spoon
dhania powder 1 spoon chili powder 3/4 spoon
salt to taste garam masala powder 1/2 spoon (optional)
fresh lime juice/ sour curds as souring agents to taste
for chicken masala vada

green chilies 2 to 3 nos. onion 1 no.
red chili powder 1/4 spoon salt to taste
kadalai parappu (channa dhall) 1.5 cups (soak for 2 hours)
cooked chicken pieces (small) 150 gms. (1 cup)
for tempering
cinnamon sticks 3 to 4 nos. cloves 5 to 6
bay leaves 2 nos. cooking oil/ghee 2 to 3 ladles
make a paste of kadalai parappu of idly maavu particle thickness. don't make very fine paste .see that the
consistency of the paste is thick like masala vadai, and use water to a bare minimum. set aside. slice finely
chilies and onion. cook boneless chicken with salt and a little ginger garlic paste in a pressure cooker. make
small pieces and keep aside. now add sliced chilies, onion and salt along with a little chili powder to the
paste of dhall. mix thoroughly. now make flat round vadais in hand .place chicken piece in center and close
sides. make a round shape of size a small lime.
take oil in a kadai and deep fry the chicken urundais (koftas) till biscuit brown. set aside .. make pastes of
all the ingredients of gravy and store in different cups. make powder of cinnamon, jeera, clove, etc. try and
make fresh powder of dhania seeds also. keep aside all the pastes and dry spices. take a little ghee/oil in a
kadai add onion paste after the ghee is hot, let it turn golden brown. add ginger and garlic paste and turn
for two minutes, now add tomato puree and fry till oil separates, add fresh curds, coconut paste and stir for
a minute. now add all the dry spices powders , garam masala powder and salt. fry for about another
minute. now add poppy seeds paste. simmer for another five minutes .now taste for salt and chilies. if
needed, add extra as per your taste. at this stage, add the dhall/chicken urundais (koftas).
if you need more sour, add sour curds or lime juice to taste. mix thoroughly. now prepare tempering with
rest of ghee/ oil and add cinnamon and cloves , bay leaves and jeera .when cloves start popping, temper
the kurma and cover it. serve hot after 10 minutes. this dhall chicken urundai (kofta) in kurma would steal
the hearts of all your loved once.
enjoy!!!!
and i would love to have your feed back please. i really value your words.
--- lamb pasanda ---
lamb pasanda
all the ingredients are for 4 people.

neck fillets of lamb 500 gms. onion thin sliced 2 large (pink)
garlic (strong) 4 to 5 cloves ginger 1" thumb thick piece
curd (with natural fat) 1 cup (150 ml) cream or coconut milk 1 cup
water 1.5 cups salt to taste
cashew nuts paste/almond paste 1 table spoon
ghee/rarified (salt less butter) 3 ladlefuls (50 gms.)
dry spices
coriander powder 2 spoons cumin seeds powder 1 spoon
turmeric powder 1/2 spoon nutmeg powder 1/4 spoon
cinnamon powder 1/2 spoon red chili powder 1 .5 spoons
garam masala powder 1 spoon fresh pepper powder just a pinch or two
slice onion in thin slices, make a paste of ginger and garlic by crushing them and not in a blender. set aside
. i would advise you to take lamb neck fillets and cut in cubes of about an inch and half size or larger as
per your choice. set aside. take ghee/rarified butter in a frying pan and heat it on medium flame. when hot,
add sliced onions and fry till onions are pink ..now add lamb meat cubes (if you are serving the british, buy
red meat or else halal meat). fry till meat is almost brown and tender. now add ginger garlic paste, turn for
30 seconds to a minute and then add all the dry spice powders and curds. fry them for exactly 30 seconds
and then add water and bring it to boil. let the whole thing simmer for about 25 to thirty minutes ..the
spices would work up in meat. by now the meat would be tender. now add cream or coconut milk and
paste of cashew or almonds and garam masala powder. mix thoroughly and let it simmer for further four to
five minutes. lamb pasanda is ready. serve after one hour of preparation after reheating. serve with indian
bread, tandoori paratha or just any bread from indian cuisine.
enjoy!!!!
and i would love to have your feed back please. i really value your words.
thanks to unknown contributor and kingshuk for recipe.
--- meen kozumbu ---
meen kozumbu
sunday in madras city is reserved by simple minded cinema crazy footpath dwellers of pariah caste for
meen kozumbu and mutton curry. if you take a walk around george town or park town, around nine am you
would not fail to see on every foot path these being cooked. thayar amma was our house maid working for
a salary of seven rupees per month. she used to stay near our house on the footpath and sundays were
her meen kozumbu or karvade kozumbu days. it was fascinating for me to see her patiently cleaning the
fish, using a stone to make paste of all the ingredients which she would have bought just enough for that
day from nadar kadai. using an aluminum vessel and a coconut shell wooden ladle would make some finest
curry and kozumbu. i was not a privy to taste it but her sons and son in-laws were always there to have it. i
would try and bring the recipe to you and see for yourself how good it is.
true meen kozumbu would have small unscaled or descaled fish cleaned and whole or not large pieces as
they would break and become mushy. it can be dried karavddai fish too. fish can be of your choice as long
as it is a sea fish. even stirring while cooking must be careful as not to break the fish. adding the fish
pieces should be towards the end of cooking of the kozumbu. cooking further ten minutes to fifteen
minutes on medium/slow fire should suffice. never over cook fish.
fish (small ) of your choice 150 to 250 gms.

onion 2 nos. medium garlic 6 to 8 cloves red chili 5 to 6 nos.
dhania 2 spoons jeera 1 spoon mustard 1 spoon
turmeric 1/4 inch piece poppy seeds 1.5 spoons tomatoes 2 to3 nos.
coconut 2 to 3 pieces kothumalli 1/4 cup curry leaves 1 sprig
tamarind juice 1/4 cup salt to taste oil for tempering 2 ladles
dice tomatoes, make a paste of all the ingredients except mustard seeds on a stone and fill up a katora
and set aside. extract tamarind juice and add it to about 750 ml of water , add salt and set it to boil. when
first boil is over, add tomatoes and let it blanch. now add the paste of all the spices and let it simmer on a
slow flame for about five to six minutes. when fine aroma of kozumbu masala spreads, add previously
cleaned fish. let it simmer on slow fire for about eight to ten minutes. keep the vessel covered. check if the
fish is cooked. check for salt now. take the oil in a tempering ladle and add mustard heat it. when mustard
crackles, pour it over kozumbu. cover immediately. there are two ways of using red chilies in this kozumbu.
either you add it to paste or use it in tempering. use in proportions you like.
enjoy!!!!
and i would love to have your feed back please.
--- madurai chicken ---
madurai chicken
madurai has its distinct taste in its dishes because of confluence of many cultures.
chettinadu, saurashtrian and deccan influence is amalgamated in its non vegetarian dishes. i am
presenting this recipe of chicken curry in two versions. i am sure that all of you who appreciate spice factor
in a dish would love this chicken.
ingredients
chicken pieces (with bone) 1.5 lbs

cardamom 5+5 numbers
cinnamon sticks 1" 3 to 4 nos.
jeera 2 spoons
ginger 1.5 " piece
garlic (optional) 4 to 5 cloves
fresh curds/plain yogurt 1 cup
salt to taste
ghee 50 gms
dry spices
garam masala or
cardamom
+clove+ cinnamon
+nutmeg powder 2 spoons
chili powder
or
green chili paste 1 spoon
first prepare chicken pieces for marinating by pricking and making slice cuts . keep aside.
prepare paste of poppy seeds, jeera, cardamom (four to five), and ginger.
use of garlic is optional .if you are using garlic also, use just three to four cloves .add broken cashew pieces
to spice paste .add this paste to yogurt , mix thoroughly and keep aside.
now prepare dry powder of two to three pieces of cinnamon, a few cloves (two to three is enough), a small
piece of nutmeg and if you wish , a little jeera and couple of cardamoms. set aside.
now rub dry spice powder/garam masala on chicken pieces thoroughly after rubbing with salt to taste ,and
set aside for ten to fifteen minutes. smear /dip the chicken pieces in spice paste mixed yogurt.
let the chicken pieces marinate for three hours.
take ghee in a kadai and add whole spices for tempering as shown above.
when cloves puff up, add chicken pieces carefully and cook at medium flame till chicken pieces turn brown
.add chili powder at this stage as per your taste.
you have a choice to either use the dry chicken as above or prepare gravy of your choice. but its best to
prepare gravy separately and add chicken pieces in it before serving.
generally dry chicken curry is best with this recipe. you can garnish with lemon slices green pepper slices
and onion slices.
so cook and enjoy !!!
--- muttai kozumbu ---
muttai kozumbu egg curry south indian style
the real taste of muttai kozumbu lies in the gravy. you would be surprised to know that the gravy for
muttai kozumbu in the restaurants is generally prepared using leftover gravy, stock of chicken and leftover
kheema of chicken . but what i am posting is pure delight using fresh ingredients. muttai kozumbu goes
great with steaming rice, parottas , poories and pulao. so here is lip smacking recipe of muttai kozumbu or
egg curry.
boiled eggs 4 nos. poppy seed paste 2 tbsp. (ghasaghasa)

onion paste 1 cup ginger-garlic paste 3 tea spoons
tomato puree 1 ladleful light roasted maida 1 spoon
curd 1 tea spoon salt to taste
oil for cooking 1 ladle
masalas
red chili powder 1 spoon, turmeric powder 1/4 spoon garam masala powder 1 spoon
tempering
ghee/oil i ladle cardamom 5 to 6 nos. cinnamon 3 to 4 sticks of 2" size
take oil in a kadai and when hot, add a pinch of mustard to check if hot. when mustard start to crackle,
add first onion paste and start turning it till it becomes light pinkish brown and starts leaving oil. now add
ginger garlic paste and briskly turn for two to three minutes. when the raw smell of garlic goes off, add
tomato puree and fry for further two to three minutes. add curd at this juncture. and heat for about 1
minute now add water and let the whole thing simmer for about four to five minutes. add poppy seed
paste and roasted maida flour. stir briskly .you made mix some water with maida flour to avoid sticking. if
you have any leftover curries or kheemas, you can add at this juncture (but take care about salt). now add
chili powder, turmeric powder and garam masala powder along with salt to taste. heat for a couple of
minutes and see that the gravy is almost dosai maavu thick. if you want , you can add a little bit of lime
juice to make the gravy to your taste , otherwise it will be perfect . now take ghee in a tempering ladle and
heat cardamom and cinnamon. when cardamom gets puffed, pour it over the gravy. i advice you to shallow
fry the boiled eggs in oil all over till a golden tinge shows on surface. carefully make two pieces of each
egg .now place eggs pieces in the gravy .you may choose to place whole boiled and uncut eggs also. and
serve hot after one hour. cook and let me know the result.
enjoy!!!!
--- rice dishes ---
rice...rice...rice...rice...rice...rice
--- biriyani musalmani ---
musalamani vegetable biriyani
introduction
this biriyani was taught to me by a muslim cook after three years

of request. this biriyani is among the best i have ever tasted.
among the hyderabadi and tamilnadu biriyani, tamilnadu biriyani
tastes much superior and has a wonderful taste which lingers
in the mouth for a long time. in madras, ahmediya hotel near
old flower bazaar and taj coronation restaurant in broadway
were two places where i have had the privilege of tasting the
finest tamilnadu musalamani biriyani.
ingredients
300 gms. old biriyani rice (1.5 cups)

2 medium onions sliced in rings
2 medium onions diced
i cup of mixed vegetables diced (green peas, carrots, beans etc.)
3/4 cup medium sour fresh curd (200 ml)
3 medium tomatoes diced
5 green chilies sliced
2 spoons of raisins optional
10 nos. cashew nuts optional
ghee and oil for frying and tempering
salt to taste
fresh lemon juice from 3/4 lime.
wet spices
2+2 spoons of ginger and garlic paste

1 onion made in paste
1/4 cup of coarsely made paste of mint leaves (make this paste or freshly cut mint leaves five minutes
before adding to spice mass)
1 spoon of paste of cinnamon, cloves, cardamom and a little flakes of nutmeg.
dry spices
10 nos. cloves
5 nos. 2" pieces of cinnamon sticks
15 nos. cardamom
2 bay leaves
some strands of saffron
1/2 spoon turmeric powder
1.5 spoons chili powder
first heat a spoon of ghee in a kadai and light roast biriyani rice
for about six to eight minutes .keep turning the rice .you must take
care to wash and dry the rice first. set aside the rice. semi cook
all the diced vegetables with a little salt and a little sugar.
now prepare all the wet masalas and dry masala and keep them in a
plate in different small cups. take care to cut mint leaves just
before you are adding the same when needed. first semi cook rice
with a little of salt and see that it is fully drained of water .
set it aside. take two ladles of oil in a kadai and add rings
of onions, fry on a medium heat. when the rings are brown, take out
and drain the oil. set the onions aside. now add all the dry spices
in the same oil, if oil is less, add a ladle or two. and when the
cloves start popping, add diced onions and fry till the onions
are translucent. now immediately add tomatoes and fry for about
a minute. now add onion paste and ginger garlic paste. turn till
the raw smell of onion, garlic and ginger goes off .this should
take no more than two minutes. now add the cooked vegetables and
stir and mix with the masala. at this stage, add curd and stir
well. now add salt, turmeric powder, chili powder and paste of
cinnamon, cloves and cardamom etc. heat over medium flame for
about three to four minutes now add mint leaves at this time
heat the mix for further one minute and remove from flame.
second stage:
mix the spiced mixture with rice by making alternate

layers of rice and masala, let it stand for about 30 minutes.
now re-cook the rice-masala mi. give it a dum in a biriyani
handi by placing coals on top and cooking on a low to medium flame.
if you do not have this facility, i would suggest you to cook
both rice and vegetables fully and mix the masala and rice.
you may add fresh lemon juice at this stage the final cooking
will take about 30 minutes if you are giving it a dum or else,
reheating the rice and masala can be avoided. leave the mixed
rice for about one hour. fry cashewnuts and raisins in a little
ghee and add this to biriyani. before serving, steam heat the
biriyani by placing the vessel in a large aluminum vessel or
reheating in a non stick deep pan. decorate with onion rings,
sliced chilies and saffron. even though the process looks a
bit complicated, in practice, it is not so .the end result is
heavenly tasting biriyani made in true musalamani tamilnadu style.
this biriyani is to be eaten with onion raitha , kurma or as it is.
let me know how it turned out.
enjoy !!!!
variation
chicken biriyani can be made in the same manner except, in place of

vegetables, please cook chicken breast or chicken legs after
marinating in the wet spices for about one hour and steam cooking
along with either rice or separately. place the chicken in the rice
before serving.
enjoy!!!
back to rice dishes
--- bisibelebhath ---

bisibelebhath
1 cup rice (new rice is better)

1/2 cup thoram parappu (thoor dhall)
1 potato diced in medium pieces (medium sized)
1 cup of small sambar onions or two big onions diced
100 gms of green peas
50 gms of beans cut in 1" pieces
1 ball of tamarind ( small) extract thick juice
salt to taste
masala
3 spoons of sambar masala (as given by me earlier)
8 nos. 1" cinnamon sticks
7 nos. cloves
25 gms of maratti moggu
10 nos. of red chilies of medium hot variety
1 spoon of asafoetida
1/4 cup of grated copra
1/4 cup ghee (about 100 gms).
this is cooked in three stages.
in first stage, cook the rice and dhall separately. if you have old rice, overcook the rice so that rice is not
hard after cooking. dhall should not be over cooked or under cooked. see that it is properly cooked and
keep them separately. take care to add one spoon of salt along with rice before cooking.
in second stage, steam cook the vegetables till they are 3/4 cooked. take care to add little salt and 1/4
spoon of sugar to the vegetables before you steam cook. this will enhance the green colour of vegetables.
take some oil/ghee in a kadai and fry onions till they are translucent. add the onions to semi cooked
vegetables.
preparation of spices powder

take two spoons of ghee in a tempering ladle and put maratti moggu and heat on a medium flame. when
the moggu starts bursting, immediately remove the moggu in a cup. now take one spoon of ghee and add
red chilies and all the other spices as mentioned above. heat on low flame for exactly one and half
minutes. keep on turning the spices in the meanwhile.
add one spoon asafoetida just before you remove the spices from stove . now add these spices to maratti
moggu. after the mix of spices cools down, make a powder of the spices.
take care not to make very fine powder. it should be slightly coarse. also grate copra and set aside.
grand final mixing

take a large vessel and add rice and dhall mix thoroughly. now add partially cooked vegetables and spices
powder and three spoons of sambhar powder. add tamarind extract, salt and grated copra. slowly mix the
spices thoroughly.
let this semi prepared bisibele bhath stand for about one hour or so.
after one hour, add little water till the consistency of the bhath reaches thick dosai batter.
now put the whole thing in a pressure cooker and cook till one whistle. remove the cooker from the stove
and when the steam subsides, add three spoons of ghee and copra powder and mix well.
serve bisibele bhath piping hot.
there are a lot of quick fix versions of bisibele bhath recipes but this method will give you a taste that you
will never forget.!!
enjoy!!!!!
--- cashewburfy ---
capsicum biriyani
i am fascinated by capsicum. it is not hot but has fantastic flavour. it tingles up your taste buds when fried.
i wanted to create a biriyani with absolutely different flavour but same taste that of conventional biriyani.
this set me working. i had to let go of some spices without losing the taste and appeal of biriyani. i zeroed
in on the following combination and did it work??? find out for yourself .
rice 1cup (basmati/biriyani) sour curds 1/2 cup

green peas 1/2 cup beans 1/4 cup
carrot 1 no. diced in 1 cm cubes onion sliced 2 medium sized
tomatoes 2 nos. medium sized garlic 7 to 8 cloves
ginger 1.5 " piece green chilies 2 nos.
mint leaves paste 1/2 cup cloves 6 to 8 nos.
turmeric powder 1/2 spoon chili powder 1 spoon
garam masala 1 spoon cummins seeds 1/2 spoon
oil 3 to 4 ladles salt to taste
capsicums (podu mozaka) 2 medium sized cut in 3/4" pieces
make ginger garlic paste, slice onions shell green peas, cut beans in 1" pieces, dice carrots and capsicums
and set aside. divide capsicum in two lots of equal proportion and set aside.
if you are using basmati rice/ biriyani rice, ensure that the rice is old otherwise, if the rice is new, toast the
rice after soaking in water for ten minutes and draining all the water and toasting in a kadai in two spoons
of ghee till the rice is very light creamy or pinkish looking. toasting for about ten minutes would do. this
would ensure your rice grains remains separate when cooking.
cook rice such that the grains are properly cooked but not mushy. you must add a little salt before cooking
rice. i suggest that you cook rice well in advance because, it will have enough time to separate. take one
portion of capsicum, green peas and carrots in a pressure pan , add quarter spoon of sugar and little salt.
pressure cook till 3/4 cooked. immediately remove the vegetables from fire and keep the lid of pan open.
set aside. at this juncture make a coarse paste of chilies and mint leaves and keep aside. now take oil in a
kadai and add cloves and cumin seeds when cloves puff up , add onions and diced green capsicum add
little salt also. light fry till onions become translucent. when fine aroma of capsicums comes, ensure that
you keep on turning the capsicums so as not to let them get over cooked, they must remain whole and yet
just soft. add ginger garlic paste, fry just under a minute add turmeric and chili powders. also add garam
masala powder (pulao masala ) last and briskly mix the whole thing. add fresh curds and fry for a minute.
add diced tomatoes now and again cook for a couple of minutes. add mint chili paste last and required
quantity of salt to taste. remember that there is salt in rice and also a bit in vegetables you pressure
cooked.
now let the whole masala cook for a no more than two to three minutes on low flame .now take down the
cooked masala for mixing. remove the rice in a broad vessel. mix first the cooked vegetables and slowly
ladle by ladle mix masala and thoroughly mix. cover the vessel after mixing and let it stand for about half
an hour at least. reheat the capsicum biriyani in a non stick pan or in micro and serve steaming hot. the
flavour of this capsicum biriyani and also the taste would surely take your breath away. believe me ..!!!
enjoy!!!!!
--- chitranna ---
chitranna---elumichha sadham-- lemon rice (with a difference)
this rice variety is a favourite of mothers with school going children. most of us have been having this rice
variety since we can remember. but i have tasted this rice in different places with different ingredients and
i have imparted my special touch to the recipe which will make you ask for more. enjoy this rice as it is or
with different curries. i assure you that you would come to love this rice once you taste it.
ponni rice (old) 1 cup shelled groundnuts 1/4 cup

onion diced 1 big turmeric powder 3/4 to 1 spoon
mustard seeds 3/4 spoon kadalai parappu 2 spoons
curry leaves 2 sprigs green chilies sliced fine 3 nos.
red chilies 2 to 3 nos. (broken) gingly seeds 3 to 4 spoons
lemon juice from 2 big lemons oil for tempering 3 ladles
salt to taste black gram dhall (ulundhu parappu) 1 spoon
vendhaiyum (fenugreek seeds) 1 spoon (for tempering)
cook rice in usual southern manner with each grain separate. let it get s sufficiently cold. now add salt,
lemon juice and turmeric powder. gently mix them thoroughly and set aside. take oil in a kadai and fry
groundnuts on slow -medium flame. when they are brownish, remove and set aside. put gingly seeds in the
same oil, and fry for about three to four seconds, when they become light creamy, remove from kadai and
keep it with fried groundnuts. now add both the dhalls (parappus) and fry till the dhalls are slightly brown,
remove and set aside. now put red chilies, mustard seeds in the kadai, when you find that mustard just
starts popping, add fenugreek seeds 1 spoon .don't let fenugreek seeds to become dark brown or black. it
will take only two seconds or so for fenugreek to become biscuit brown. immediately add diced onions,
sliced chilies and curry leaves and fry till onions become translucent. pour the tempering with onions etc
on rice and mix thoroughly. taste for salt at this stage. set it aside for 30 minutes. warm the rice before
serving and add fried groundnuts, fried gingly seeds and mix everything slowly and thoroughly just before
serving .you can decorate the rice with freshly sliced green chilies and few kothumalli leaves . the
groundnuts and gingly seeds should be crisp and not soft. you have seen that this rice has no spices or
asafoetida and yet this rice is very tasty. try and taste for yourself.
enjoy!!!!!
--- chutney chawal ---
chutney chawal
this is a very tasty rice variety which has been appreciated by all our guests. hope that you too would try
and come to love it.
1.5 cups of basmati rice/common rice (if you don't like basmati)
2 medium sized onions made into paste
2" piece of ginger
10 cloves of garlic
1 bunch (medium sized) of mint leaves
1 bunch of kothumalli same as above
(the chutney of both the above should be at least one cup.)
1/2 cup of green peas
1/2 cup of beans (sliced and cut in 1" size)
1 large potato diced into small 1/2" cubes
1 small lemon (optional)
8 green chilies (increase or decrease the chilies as per taste)
salt to taste
oil for tempering and frying
spices
4 2" pieces of cinnamon sticks
6 cloves
8 cardamoms
1 spoon jeera
1 bay leaf
1 spoon of garam masala powder
cook the rice for biriyani / pulao fashion so that each grain remains separate. remember to pre salt the
rice while cooking. fry onion paste in a little oil till oil separates. remove from flame and set it aside to cool
in a cup. similarly fry garlic-ginger paste and set it aside. make long slices of chilies and fry in a little bit of
oil till nice aroma starts coming. steam cook vegetables till 3/4 cooked. put quarter spoon of sugar and a
bit of salt while cooking green vegetables. the green colour will stand out beautifully. set it aside.
second stage of preparation

take the fried onion paste in a kadai, add ginger garlic paste . mix on a low flame. now add all the 3/4
cooked vegetables to kadai and stir fry for about two minutes. add garam masala and cook only for one
minute. now make chutney of kothumalli and mint leaves . remember not to make a paste or else mint will
turn brownish black. to stop this add just a pinch of sugar.
take this chutney and add it to the kadai now. stir fry only for three minutes. add chilies to the vegetable
mass in kadai. add salt to taste. remember that the rice is pre salted. at this stage, if you want, you can
add juice of lemon for taste. this is optional.
stir the pre mix taking care that the vegetables are not mashed. now taste for any addition of salt or chilies
etc.
take an ounce of cooking oil add the dry spices as mentioned above. heat on a medium flame. when cloves
start puffing , add the temperings to the pre mix of vegetables in the kadai.
take care to see that the whole thing is semi solid and not watery.
third stage of preparation

when the spiced mix is sufficiently cool, start mixing with the rice bit by bit. take care to turn the rice
carefully so as not to break the grains.
when the mixing is over, the chutney chawal is 3/4 the ready. this is because the spices and rice have not
mixed as yet. after about one hour, put some water in a big vessel, put the chutney chawal on steam
cooker stand in the aluminum container. cover both chawal container and the larger container separately.
now put it on a stove and indirectly steam cook for about 20 minutes to 30 minutes.
this is a variation of dum cooking.
your chutney chawal is ready. serve steaming hot.!!! wait for appreciation by your guests and loved ones.
you can make onion pachadi/ raita as a side dish. i personally like onion pachadi.
ps. even though the recipe seems a bit complicated, in actual practice it is not so.
enjoy!!!!!
--- coconut rice ---
coconut rice
coconut rice or tengai sadham is a permanent fixture in southern menu. i have been enjoying this rice for
many years, i have tasted this rice in different places with different ingredients. today i am posting this
recipe which i like most.
ponni rice (old) 3/4 cup coconut grating 1 cup

onion diced /sambar onions 3/4 cup curry leaves 2 sprigs
green chilies 3 nos. black pepper corns 1 spoon broken
ghee /oil for tempering 3 to 4 ladles mustard seeds a little
kadalai parappu 2 spoons broken red chilies 2 to 3 nos.
coconut oil for flavour 2 to 3 spoons salt to taste
cook rice in usual southern manner with each grain separate. let it get sufficiently cold. now add salt, and
coarsely broken pepper .mix thoroughly and set aside. grate coconut and set aside. take the ghee/oil in a
kadai and add mustard seeds, red chilies and kadalai parappu. heat up the ghee/oil and when you find that
mustard just starts popping and kadalai parappu slightly brown, add curry leaves and coconut immediately
and turn it briskly. the coconut grating needs to be fried on a low medium flame for about five to six
minutes till coconut turns light pinkish and emits fine flavour. ensure that the ghee /oil starts leaving .
empty the grating in a katora. take a little oil in kadai again and add a pinch of mustard seeds and heat.
when the mustard crackles, add onions , fry till onions become translucent. remove from fire. add coconut
grating back to kadai and also add finely cut green chilies and 2 spoons of coconut oil for extra flavour.
now thoroughly mix with rice. before that, check for salt. reheat the rice immediately in the same kadai
and serve it hot. however, i would like you to cook this rice about an hour before dinner or lunch. this will
give delicate aroma of coconut . you can enjoy this rice with coconut chutney, plain or for that matter with
pickles .
enjoy!!!
--- curd rice ---
curd rice
open the tiffin box of any student in south india and chances are, it would have been packed with curd rice.
this simple looking and simple tasting rice variety has been worked upon by me and i have tried variations
with great success. curd rice which i used to pack in my son's lunch box won him ardent followers in his
software company. today i am reproducing one of the variations. you too can try this and win hearts.
rice (new) 3/4 cup fresh curds 3 cups

milk 1/2 cup curry leaves 1 sprig
green chilies 2 nos. ginger 1.5 " piece
onion 1 medium sized grapes 20 nos.
pomegranate 2 to 3 spoons pineapple 4 spoons
mustard 1 spoon red chili 2 nos.
asafoetida 1/4 spoon salt to taste
kothumalli 3 to 4 spoons rose petals a few
oil for tempering 3 ladles
cook new rice as usual. if you do not have new rice, use old rice and pressure cook using more water than
usual to ensure that the cooked grains are very soft. hard grains of rice rob the charm of curd rice. cut chili
in thread thin slices, grate ginger, cut onion in very small pieces of 1/4 cm size, prepare fruits of choice
(don't mix two fruits). pluck kothumalli and rose petals .set aside all the ingredients. when the rice is
sufficiently cold, add fresh curds, and all the ingredients except mustard, red chilies, rose petals curry
leaves and kothumalli. mix thoroughly. taste for salt now. take oil in a tempering ladle and heat. add
mustard and red chilies. when mustard starts popping out, add curry leaves and immediately pour the
temperings on curd rice. stir and mix again. if you are going to serve curd rice immediately after
tempering, it is not necessary to add milk. but if you are serving it after about an hour or more, add milk
about ten minutes before serving. this would avoid souring of curd rice. decorate the rice with rose petals
and green kothumalli . you must have noticed that i have not added asafoetida to tempering. asafoetida
tastes wonderful when added raw in curd rice. it is the same case with raw onions which you have added in
curd rice.
as usual, don't forget to post in your feedback please.
enjoy!!!
--- dry rasam rice ---
dry rasam rice (my own)
when i want to surprise people, i come up with some of the most basic ideas with imaginative approach to
a dish. dry rasam sadham is my one such recipe which will give you taste of rasam sadham without the
watery feeling of the dish but the taste of rasam in it is tongue tingling. you are sure to make this dish a
permanent fixture in your menu for its sheer simplicity and time saving method. so here we go.................
ponni rice (old) 3/4 cup tamarind extract 1/2 cup (abt.60 ml)
curry leaves 1 sprig garlic 5 to 6 cloves (if you want to make garlic rasam)
asafoetida 1/2 spoon black pepper 1 spoon
coarsely ground black pepper powder 1/2 spoon
jeera 1.5 spoons red chili powder 1/4 to 1/2 spoon
sugar 1/4 spoon ghee for tempering 2 ladles
mustard seeds 1/2 spoon jeera for tempering 1/4 spoon
red chili pieces 1 chili kothumalli 1/4 cup
salt to taste
cook rice in usual southern manner with each grain separate. let it get sufficiently cold. set it aside make
tamarind extract from tamarind about 1/2 cup. the extract should be thickish and free of stones. now take
garlic, curry leaves, kothumalli leaves, jeera (coarsely ground), chili powder, black pepper (coarsely
pounded) and also pepper powder and salt. make in a paste (thick and coarse chutney type). set it aside.
take a kadai and put ghee/oil add red chili ,mustard and jeera. when mustard pops out, add asafoetida (if
you are not making garlic rasam sadham). tamarind extract and fry till raw smell of tamarind goes of and
the extract becomes thickish. this should take about three to four minutes at the most. immediately add
the ground paste and fry along with tamarind extract for further two to three minutes. you may add salt to
taste now. remember that you are adding salt for rice also, so that it should compensate for salt. add
sugar. if you want you can add diced tomatoes after removing the rasam gojju from stove. now when the
rasam concentrate is cold, slowly mix it with plain rice. taste for salt, if needed add sufficient salt. let it
stand for about an hour. reheat the rice before serving. this rice will give you the same taste of hot pepper
jeera rasam without the watery feeling. !!!!!!!!!!!! surprised!!!!!!!!!!! well you are sure to be.
enjoy!!!
ps. if you want parappu rasam taste, you will have to use parappu. i can teach you a method of making dry
cooked thoram parappu for quick fix usage.
method to make cooked dry thorum parappu powder.

cook a bout 1/4 kg of thoram parappu thoroughly. drain the water fully and place the thick parappu on
cloth and underneath place old news papers. place a cloth on top also and further news papers. press with
flat plate and drain all the moisture. you will have a flat mass of dry cooked parappu. dry it further in pre
heated oven for a minute or two and when sufficiently dry, store it in a plastic jar and keep it in fridge. this
will not spoil for a long time. you can add salt on top to prevent spoilage. this parappu will save a lot of
your time when you are in a hurry.
--- ghee rice ---
ghee rice karnataka special
in today's atmosphere, everything is instant and due to work pressure and time restraints, housewives
have little time to allot for cooking and yet the family demands good tasty food. there are some time
tested recipes from my own kitchen. try them and win hearts of people who love you.
rice 1 cup (basmati/biriyani) garlic10 cloves sliced in thin pieces

onions 2 nos. diced in small pieces green chilies 4 to 5 nos. cut in thin slices
cloves 8 to 10 nos. cinnamon sticks 5 nos. ,1 " size
cardamom 15 nos. bay leaves 2 to 3 nos. cut in half
raisins 15 nos. cashew 15 nos. split
ghee 100 ml salt to taste
slice garlic, dice onions and finely cut/ green chilies. keep aside.
rice after soaking in water for ten minutes and draining all the water, and toasting in a kadai in two spoons
now take rice and put directly in cooker without any separator. best to use is hawkins pressure cooker. add
needed salt. add enough water to cook the rice and the .please ensure that you add just enough( 500 ml)
for the above. but ensure that you use only old rice. water quantity must be fixed by you as per the quality
and quantity off rice you use.
now take ghee in a kadai and add cinnamon, cardamom, bay leaves and cloves. when cloves and
cardamom puff up, add sliced garlic, when garlic turns very light pink, add onions and sliced green chilies.
light fry till onions become translucent , remove from fire and let it cool. keep aside.
take little ghee in a separate tempering ladle and fry cashew nuts and raisins till raisins puff up and
cashew nuts become light brown. remove from fire and keep aside.
when the rice is completely cold, add fried onions, garlic & chilies with ghee to rice. also add fried cashew
nuts and raisins and mix well. take care and ensure that the ghee rice has good amount of ghee and the
rice is not dry. if needed, add some more ghee. cover with a lid and set it aside for an hour to let the
spices aroma permeate in rice.
(ghee rice is always white)
enjoy!!!
--- gun powder rice ---
gun powder rice
any one who has ever taken andhra meals in a genuine andhra restaurant, would be served with gun
powder with rice and ghee. the most beautiful thing about gun powder rice is, the more you have it, the
hungrier you become. keep gun powder prepared in your house and i bet you will get addicted to having
gun powder rice almost daily. i have seen people just having gun powder rice and almost nothing else. go
ahead and try out. one of the most addicted person is my son who would not refuse it all the 365 days. the
condition is, the rice must be steaming and the ghee should be hot.
puffed channa grams (oduchhu/ pottu kadalai) 350 gms.

red chilies 10 to 15 nos.
garlic 75 to 100 gms.
ghee 2 to 3 spoons
salt to taste (2 s p)
take a kadai and fry red chilies for just 30 seconds lightly. add puffed grams with chilies and fry/roast for
about five minutes in ghee. the condition is that the grams should leave all the moisture and chilies must
be dry. add peeled garlic and turn three or four times, add salt , mix properly and set aside to cool. when
cold, powder it in a mixi. sift the gun powder to remove hard gram particles. at this stage taste for salt.
powder the hard portion last. the powder should not be like maida. fill it up in a dry glass bottle with wide
mouth. keeps good for months. prepare rice as usual up to your need. the rice is going to be served
steaming so you must cook with minimum needed water. serve rice which is steaming. add two spoons of
ghee on top of rice and add required gun powder on top. mix and enjoy!!! this rice must be eaten while
really hot. the rice may feel dry to eat with gun powder but surprisingly it will not stick to your chest or
throat. the more you eat, the hungrier you will become. so go and get hooked to this andhra wonder.!!!
after ghee rice, i am sure that this will draw maximum response.!! ps. fix number of chilies as per your
ability to withstand hotness. but i recommend that you must stick to specified quantity.
enjoy!!!
--- instant vege biriyani ---
instant vegetable biriyani
biriyani is an all time favourite of south india .i have taken years to perfect this dish .i am thankful to the
musalamaan khaansama of rafeeque ahmed & co. madras for teaching the original recipe of deccan
madras special biriyani. (of course i had to beg for more than two years to learn & know the recipe). i have
done my own homework in instant recipe and perfected it. i am sure this recipe would not disappoint you.
please understand one thing that biriyani grains after cooking should not be very separate. neither they
should be sticky. the grains should be together but not sticky like pongal. nor separate like puliodhirai.!!
rice 1 cup sour curds 3/4 cup (150 gms.)

green peas shelled 1/2 cup tomatoes diced 3 nos.
carrots diced 2 nos. garlic 8 cloves finely cut
onions 2 nos. cut in slices fresh mint leaves 1/4 cup
ginger 2"' piece finely shredded turmeric powder 1/2 spoon
red chili powder 1.5 spoons cinnamon and cloves powder 1 spoon
oil (cooking oil of any brand) 3 ladles. cloves 6 to 8 nos.
bay leaves 2 to 3 nos. cut in half cinnamon sticks 3nos cardamom 6 to 8 nos.
lime juice 1/2 spoon salt to taste green chilies (shredded) 3 to 4 nos. (hot variety)
slice garlic, slice onions and finely cut/shred green chilies. keep aside.
remove leaves of fresh mint and keep aside .i generally make a coarse paste of mint leaves and add to the
spices just before closing the lid of the cooker. prepare the green vegetables like carrots, green peas and
keep aside. if you are using basmati rice/biriyani rice, ensure that the rice is old otherwise, if the rice is
new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in a kadai
in two spoons of ghee till the rice is very light creamy or pinkish looking. toasting for about ten minutes
would do. this would ensure your rice grains remains separate when cooking.
now take rice and put directly in cooker without any separator. best to use is hawkins pressure cooker. now
add all the above cut spices and vegetables in it and add salt. now add all the dry spices and chili powder,
spices powder and turmeric powder. add enough water to cook the rice and the vegetables. please ensure
that you add just enough (500 ml) for the above. but ensure that you use only old rice. water quantity
must be fixed by you as per the quality and quantity off rice you use.
now take oil in a small kadai and add cinnamon, cardamom, bay leaves and cloves. when cloves and
cardamom puff up add sliced onions and green chilies to the oil and let it fry for about a three to four
minutes till the onion slices become light pink. now add sliced garlic and finely cut or coarsely shredded
mint leaves, add along with tempering with onion to the cooker. stir well. taste for salt and add if less. add
lime juice and curds now. if the curd that you are using is sour , reduce or avoid lime juice or reduce to
quarter spoon. close the lid and pressure cook for just two whistles.
let the cooker get cold enough. keep the cooker open for some 15 minutes this will give time to rice to get
properly set.
after the whistles( 45 minutes )open the cooker. fantastic aroma of instant vegetable biriyani would tickle
your taste buds when you open the cooker.
this vegetable biriyani would immediately become your favourite.
enjoy!!!
--- instant vege pulao ---
instant vegetable pulao
rice 1cup beans evenly cut 50 gms.

green peas shelled 1/2 cup tomatoes diced 2 nos.
garlic 8 cloves finely cut onions 2 nos. cut in slices
fresh mint leaves 1/4 cup green chilies (shredded) 3 to 4 nos. (hot variety)
turmeric powder (optional) garam masala powder 1.5 spoons
oil (cooking oil of any brand) or ghee cloves 8 to 10 nos.
cinnamon sticks 3nos cardamom 6 to 8 nos.
bay leaves 2 to 3 nos. cut in half lime juice 1/2 spoon
salt to taste
slice garlic, slice onions and finely cut/shred green chilies. keep aside. remove leaves of fresh mint and
keep aside .i generally make a coarse paste of mint leaves and add to the spices just before closing the lid
of the cooker. prepare the green vegetables like beans, green peas and keep aside. if you are using
basmati rice/biriyani rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after
soaking in water for ten minutes and draining all the water and toasting in kadai in two spoons of ghee till
the rice is very light creamy or pinkish looking. toasting for about ten minutes would do. this would ensure
your rice grains remains separate when cooking.
now take rice and put directly in cooker without any separator. best to use is hawkins pressure cooker. now
add all the above cut spices and vegetables in it and add salt. now add all the dry spices , and garam
masala powder. add enough water to cook the rice and the vegetables. please ensure that you add just
enough( 500 ml) for the above. but ensure that you use only old rice. water quantity must be fixed by you
as per the quality and quantity off rice you use.
now take oil ghee in a tempering ladle and add cinnamon, cardamom, bay leaves and cloves. when cloves
and cardamom puff up , add the tempering to the cooker. stir well and taste for salt , add if less. add lime
juice now.
close the lid and pressure cook for just two whistles.
let the cooker get cold enough. keep the cooker open for some 15 minutes. this will give time to rice to get
properly set.
after the whistles( 45 minutes )open the cooker. fantastic aroma of instant vegetable pulao would tease
you when you open the cooker.
this vegetable pulao would immediately become your favourite.
as usual, don't forget to post in your feedback please .

enjoy!!!
--- karivepillai-milagu rice ---
karivepillai-milugu rice
this rice variety is" not taught " by the cook who had prepared a similar rice during the wedding i attended
last week in madras. when i asked him, he gave a vague reply to method of preparation. he said "konchum
milagu and naraiya kari veppilai. even though the taste was very drab, i liked the simplicity of the rice and
flavour of curry leaves. i set working on innovative approach using some flavour and taste enhancing
ingredients and came up with surprising three varieties of rice dish which i loved and so did my daughter
who is a strict examiner. so here is the first result to make you fall in love with it.
ponni rice (old)3/4 cup coconut grating 3/4 cup

curry leaves 1 bunch (to make 1/2 cup of paste) black pepper 2 to 3 spoons coarsely ground
black pepper powder 1/2 spoon ghee for tempering 3 to 4 ladles
mustard seeds 1/2 spoon salt to taste
cook rice in your usual southern manner with each grain separate. let it get sufficiently cold. now add salt,
now add coarsely ground pepper and pepper powder. mix thoroughly and set aside. grate coconut and with
green curry leaves together re grind in a chutney bowl and make paste. set aside. take the ghee in a kadai
and add mustard seeds heat up the ghee and when you find that mustard just starts popping, add paste of
curry leaves and coconut immediately and turn it briskly. the paste needs to be fried on a slow medium
flame for two minutes . ensure that the ghee starts leaving and a fine aroma of curry leaves is coming. let
the fried paste cool sufficiently. now thoroughly mix the paste with rice .before that check for salt. .reheat
the rice immediately in the same kadai and serve it hot. i , however i would like you to cook this rice about
an hour before dinner or lunch. this will give off more delicate aroma of curry leaves . you can enjoy this
rice with coconut chutney, plain curd or for that matter rasam. you can pack this rice in small katoris ,
press tightly and invert it in serving plate when you serve the dinner. try to serve coconut chutney with
this form of katori serving. this rice will surprise you by its taste and its aroma. enjoy!!! ps. select mature
curry leaves only. they have more aromatic oil content then young leaves.
enjoy!!!
--- kashmiri zaafarani pulao ---
kashmiri zaafarani pulao
saffron or zafraan pulao of kashmir is a famed variety. no marriage in kashmir is complete without the
legendary wazwan or "the big feast.” first to arrive is the huge plate called trami filled with heaped zaffran
pulao with succulent pieces of seek kababs along with rogan josh and methi korma and curry of lamb meat
delicately spiced and cooked with utmost care. in total, a true wazwan has to have seven
accompaniments with rice. once you sit-down for wazwan, it is an insult to the host if you get up in
between. the 36 course dinner lasts for more than three hours. just imagine a huge kashmiri plate full of
sweet scented saffron pulao steaming and spreading the aroma in the lazy cold night of kashmir, and the
guests sitting around with samovars of kahava and santoor notes spreading the magic, and casting a spell.
. . . . . . . oh god . . . . . . . it is unbelievable.
(for a family of 4 once serving)

rice 1. 5 cup (basmati/biriyani) onions 1 nos cut in rings
green peas/carrots 1/2 cup (optional) cloves 6 to 8 nos
cinnamon sticks 5 nos ,1 " size cardamom 10 nos
bay leaves 2 to 3 nos cut in half raisins 2 table spoons
figs 3 to 4 nos alu bukhara 4 to 5 nos
cashew 1 5 nos split almonds 10 nos
walnut 2 to 3 nos saffron 1/2 spoon (1/4 gm)
sugar 1 tbsp milk 1/4 cup
ghee 100 ml salt to taste fresh fruits of choice (grapes, apple pieces etc)
1/2 cup
tempering
cloves 6 to 8 nos cinnamon sticks 5 nos ,1 " size
cardamom 10 nos bay leaves 2 to 3 nos cut in half
raisins 2 table spoons black cumin (shahjeera) this is optional 1. 5 spoons
if you are using basmati rice/biriyani rice, ensure that the rice is old otherwise, if the rice is new, toast the
needed salt. . add enough water to cook the rice and the . please ensure that you add just enough( 500
ml) for the above. but ensure that you use only old rice. water quantity must be fixed by you as per the
quality and quantity of rice you use. in kashmiri pulao, it is better to add salt and sugared milk and whole
almonds (after removing brown skin) when you cook rice itself.
clean all the dry fruits, crack a walnut and remove the shell, remove brown skin of almonds by soaking in
hot water for ten minutes. cut figs in eight pieces, alu bukhara in four pieces (remove the seed nut). fry
figs ,cashewnuts , raisins and alu bukhara in ghee a little and set aside.
pressure cook steam cook/boil and cook carrots/green peas after adding a little sugar and salt to enhance
green colour. pressure cook only 3/4 and don't fully or over cook. set aside. slice one onion in rings and fry
the rings till they become dark brown and crisp. set aside
take saffron in a katora and soak it in milk or water for 30 minutes and using a spoon, press it with reverse
side of spoon and make a paste of saffron or use a pastel and mortar , prepare paste (1 spoon) set aside.
now take ghee in a kadai and add cinnamon, cardamom ,bay leaves and cloves. when cloves and
cardamom puff up , remove from fire and let it cool. keep aside. shah jeera (black cumin) is used as per
the choice of the grand cook. if you want you can use it.
when the rice is completely cold, mix 3/4 cooked green peas and or carrots , add fried cashew nuts and
raisins ,. saffron paste with ghee to rice, and mix well. take care and ensure that the pulao has good
amount of ghee and the rice is not dry. if needed, add some more ghee. cover with a lid and set it aside for
an hour to let the spices aroma permeate in rice.
after one hour, heat up the pulao with either indirect steam heat or in micro. ensure that the vegetables
are completely cooked . place it in serving bowl, garnish with brown onion rings on top and serve piping
hot with sweet raitha of grapes or pineapple
you can serve it with korma also. other accompaniment is shallot curd raitha (sambar vengayam pachadi).
enjoy !!!!
--- masala khichadi ---
masala khichadi
masala khichadi a very nourishing and tasty dish which can be eaten as it is or with coconut chutney or
vengaya pachadi.
3/4 cup rice 1/2 cup thoram parappu (thoor dhall)
2 nos. onions diced 3 tomatoes diced
3 spoons of ginger garlic paste 2 cups of diced vegetables like carrots, beans, green peas etc.
1 potato (large) diced 3 nos. of green chilies sliced
2 spoon of garam masala 1/2 spoon turmeric
2.5 spoons of salt (add to taste) 1 spoon of chili powder (add more if you like it hot)
3 ladles of cooking oil for tempering
tempering spices
4 nos. of 2" cinnamon sticks
8 nos. of cloves
1 spoon of jeera
1/4 spoon of mustard seeds
take a cooker (hawkins) and add all the above ingredients directly in the cooker. now heat 3 ladles of oil in
a tempering kadai or karandi. when it is sufficiently hot, add all the tempering spices .when cloves get
puffed up, and mustard starts crackling, temper the ingredients in the cooker. add more water than you
add for rice cooking. this is to give you a consistency of bisibele bhath. if you like pongal consistency, add
slightly lesser water. check for salt at this stage. add more if less. cook for three whistles. your masala
khichadi is ready in less than 30 minutes. enjoy it as it is or with coconut chutney or onion pachadi.
enjoy!!!
--- pudhina rice ---
phudina rice (mint rice)
rice 1cup potatoes 2 nos. diced

beans evenly cut green peas shelled 1/2 cup
ginger 2" piece shredded garlic 6 cloves finely cut
onions 2 nos. diced fresh mint leaves i bunch/1cup
green chilies (shredded) 5 to 6 nos. garam masala powder 1.5 spoons
oil ( cooking oil of any brand) cloves 6 nos.
cinnamon sticks 3nos jeera/mustard 1/2 spoon
lime juice 2 spoons salt to taste
dice potatoes, shred ginger, slice garlic, dice onions and finely cut/shred green chilies. keep aside. remove
leaves of a cupful of fresh mint and keep aside. i generally make a coarse paste of mint leaves and add to
the spices just before closing the lid of the cooker. prepare the green vegetables like beans, green peas
and potatoes and keep aside. now take rice and put directly in cooker without any separator. best to use is
hawkins pressure cooker. now add all the above cut spices and vegetables in it and add salt. now add all
the dry spices, chili powder and garam masala powder. add enough water to cook the rice and the
vegetables. please ensure that you add just enough( 500 ml) for the above. but ensure that you use only
old rice. water quantity must be fixed by you as per the quality and quantity off rice you use. now take oil
in a tempering ladle and add jeera , mustard and cinnamon and cloves. when cloves puff up and mustard
starts to crackle, add the tempering to the cooker. stir well and taste for salt and add if less. add lime juice
now. close the lid and pressure cook for just two whistles. let the cooker get cold enough. keep the cooker
open for some 15 minutes. this will give time to rice to get properly set. after the whistles( 45 minutes )
open the cooker. fantastic aroma of mint rice would tease you when you open the cooker. this mint rice
would immediately become your favourite.
as usual, don't forget to post in your feedback please .
enjoy!!!
--- musalamani vege biriyani ---
musalamani vegetable biriyani
this biriyani was taught to me by a muslim cook after three years of request. this biriyani is among the
best i have ever tasted. among the hyderabadi and tamilnadu biriyani, tamilnadu biriyani tastes much
superior and has a wonderful taste which lingers in the mouth for a long time. in madras, ahmediya hotel
near old flower bazaar and taj coronation restaurant in broadway were two places where i have had the
privilege of tasting the finest tamilnadu musalamani biriyani.
300 gms. old biriyani rice (1.5 cups) 2 medium onions sliced in rings
2 medium onions diced i cup of mixed vegetables diced (green peas, carrots, beans
etc.)
3/4 cup medium sour fresh curd (200 ml) 3 medium tomatoes diced
5 green chilies sliced 2 spoons of raisins optional
10 nos. cashew nuts optional ghee and oil for frying and tempering
salt to taste fresh lemon juice from 3/4 lime.
wet spices
2+2 spoons of ginger and garlic paste
1 onion made in paste
1/4 cup of coarsely made paste of mint leaves (make this paste or freshly cut mint leaves five minutes
before adding to spice mass)
1 spoon of paste of cinnamon, cloves, cardamom and a little flakes of nutmeg.
dry spices
10 nos. cloves 5 nos. 2" pieces of cinnamon sticks
15 nos. cardamom 2 bay leaves
some strands of saffron 1/2 spoon turmeric powder
1.5 spoons chili powder
first heat a spoon of ghee in a kadai and light roast biriyani rice for about six to eight minutes .keep turning
the rice. you must take care to wash and dry the rice first. set aside the rice. semi cook all the diced
vegetables with a little salt and a little sugar. now prepare all the wet masalas and dry masala and keep
them in a plate in different small cups. take care to cut mint leaves just before you are adding the same
when needed. first semi cook rice with a little of salt and see that it is fully drained of water .set it aside.
take two ladles of oil in a kadai and add rings of onions, fry on a medium heat. when the rings are brown,
take out and drain the oil. set the onions aside. now add all the dry spices in the same oil, if oil is less, add
a ladle or two. and when the cloves start popping, add diced onions and fry till the onions are translucent.
now immediately add tomatoes and fry for about a minute. now add onion paste and ginger garlic paste.
turn till the raw smell of onion, garlic and ginger goes off .this should take no more than two minutes. now
add the cooked vegetables and stir and mix with the masala. at this stage, add curd and stir well. now add
salt, turmeric powder, chili powder and paste of cinnamon, cloves and cardamom etc. heat over medium
flame for about three to four minutes now add mint leaves at this time heat the mix for further one minute
and remove from flame.
second stage
mix the spiced mixture with rice by making alternate layers of rice and masala, let it stand for about 30
minutes. now re-cook the rice-masala mix by giving it a dum in a biriyani handi by placing coal on top and
cook on a low to medium flame. if you do not have this facility, i would suggest you to cook both rice and
vegetables fully and mix the masala and rice. you may add fresh lemon juice at this stage the final cooking
will take about 30 minutes if you are giving it a dum or else, reheating the rice and masala can be avoided.
leave the mixed rice for about one hour. fry cashewnuts and raisins in a little ghee and add this to biriyani.
before serving, steam heat the biriyani by placing the vessel in a large aluminum vessel or reheating in a
non stick deep pan. decorate with onion rings, sliced chilies and saffron. even though the process looks a
bit complicated, in practice, it is not so .the end result is heavenly tasting biriyani made in true
musalamani tamilnadu style. this biriyani is to be eaten with onion raitha , kurma or as it is.
let me know how it turned out.
enjoy !!!!
variation
chicken biriyani can be made in the same manner except, in place of vegetables, please cook chicken
breast or chicken legs after marinating in the wet spices for about one hour and steam cooking along with
either rice or separately. place the chicken in the rice before serving.
enjoy!!!
--- puliyodharai rice podi ---
puliyodharai rice podi
puliyodharai podi is really a very sensitive podi. a small mistake and the rice taste goes off. after trying out
many a versions of making puliyodharai using podi, i made my own additions and some changes in
preparation to come out with a very beautiful tasting version. i am happy to share the podi recipe and
method to use it as shown below. please send me your feedback after you try it out.
puli (tamarind) for the rice

1 cup of red chilies (medium hot variety) 1/4 cup of coriander seeds (dania)
1 spoon bengal gram dhall 1 spoon ulandhu (dehusked)
5 moru mozuka (fried in oil) 1/4 spoon black pepper
1/2 spoon perangayam powder 1/4 spoon fenugreek (vendhaiyum)
puli and spices mix

8 red chilies pieces of 1" size 5 green chilies sliced in two
2 table spoons of channa dhall 3 table spoons of groundnuts
1 spoon of turmeric powder 2" ginger shredded
1/2 spoon of perangayam (asafoetida) 1 medium cup of tamarind extract
1 spoon of mustard seeds 2 spoons of jaggery
120 ml of gingly oil salt to taste
method of making podi

first dry roast chilies and dhaniya for two to three minutes to drive out moisture. then add a little oil and
roast it vigorously turning it constantly. this is to prevent burning smell of dhania and chilies . just before
removing from stove, add 1/2 spoon of asafoetida (perangayam) .keep aside. now roast each ingredient
separately with just a little oil. dhalls should be roasted to light pink. hanna dhall must not be brown. black
pepper also is to be roasted till it starts popping. vendhaiyum roasts very fast. take care not to over roast
it. now roast mor mozaka and add them to all the other ingredients to powder. powder the spices well.
please don’t make a very fine powder. it should be of sambar powder consistency. your podi is ready. cook
rice with little less water and some salt. and when ready, cool it and spread on a big plate so that each
grain remains separate. now prepare the wet masala and other ingredients as shown.
method of making puli and spices mix

first dry roast chilies and dhania for two to three minutes to drive out moisture. then add a little oil and
roast it vigorously turning it constantly. this is to prevent burning smell of dhania and chilies .
just before removing from stove, add 1/2 spoon of asafoetida (perangayam). keep aside. now roast each
ingredient separately with just a little oil. dhalls should be roasted to light pink. channa dhall must not be
brown. black pepper also is to be roasted till it starts popping. vendhaiyum roasts very fast. take care not
to over roast it. now roast mor mozaka and add them to all the other ingredients to powder. powder the
spices well. please don't make a very fine powder. it should be of sambar powder consistency. your podi is
ready.
cook rice with little less water and some salt. and when ready, cool it and spread on a big plate so that
each grain remains separate. now prepare the wet masala and other ingredients as follows.
take oil in a kadai and add mustard seeds and red chilies. just when they are about to crackle, add ground
nuts and channa dhall. turn vigorously so that the dhall and groundnuts are fried evenly and also the
mustard seeds do not burn. once the dhall turns golden brown, add the green chilies, asafoetida and
tamarind extract. turn for about five minutes till tamarind loses its raw flavour and then add shredded
ginger and a spoon of turmeric powder and salt to taste. turn for about two to three minutes. add jaggery
and mix well.
remove from fire. now add half of the dry podi in the wet mixture and mix it thoroughly .
leave it till it becomes cold.
grand finale of mixing and powdering

mix wet puli masala mix and rice, in a large vessel by adding little by little masala and rice. when complete
tamarind mix is mixed with rice, let it stand for about half an hour.
after half an hour to 45 minutes, you will find that each rice grain is separate and hard. now with great
care anoint and cover the remaining podi powder on the rice. decorate with green chilies on top and serve
at room temperature.
enjoy!!!!!
--- spicy salsa ---
spicy salsa-beaten rice
indo-mexican venture # 1
after coming over to usa, my first venture was to adopt local ingredients and blend them with indian spices
and create new dishes.
the first recipe is as under.
i promise you that you would just fall head over heels in love with this simple but magically tasty dish.
aval (beaten rice) 150 gms. boiled potatoes 2 (medium) nos.

salsa hot/medium 5 to 6 table spoons onion cut in small pieces 4 to 5 tsps.
green chili 1 nos (hot) curry leaves 1 sprig
sambar masala 1 spoon. cumin powder 1/2 spoon
chili powder 1/2 to 3/4 spoon asafoetida 1/2 spoon
salt to taste sugar 1 spoon
lime juice 2 spoons cilantro/kothumalli 3 to 4 spoons
tempering
cooking oil 3 ladles mustard 3/4 spoon
cloves 5 to 6 nos cinnamon sticks 4 to 5 nos of 1" size
boil potatoes and when done, remove the skin and prepare 1/2 to 3/4 inches big cubes. set aside.
pluck cilantro and cut chilies finely. set aside.
soak aval in water for ten to 12 minutes till they are soft. using a strainer or filter, drain off excess water by
slightly pressing the beaten rice. spread on a cloth or paper to dry off excess water.
take a kadai and add oil. heat on a medium flame . add mustard first. when it just starts to crackle, add
other temperings. when cloves puff up, first add green chilies and curry leaves and after 5 seconds add
onions . when onions become translucent, add salsa. just stir for 10 seconds and immediately add the aval
(beaten rice ). mix both salsa and aval a little. now add diced potato pieces . add all the dry spice powders
like chili, turmeric, jeera , sambar powder etc. add salt, sugar and asafoetida (raw powder). mix thoroughly
but very lightly. let it stand for about fifteen to twenty minutes if you have time.
or else, just put it in micro for exactly one and half minutes.
serve piping hot. the taste will steal the hearts of your family.
even though i am against the usage of microwaves, if you are in a hurry and have no alternative, this is the
form of cooking you may use.
otherwise, please heat everything in a pan and serve piping hot.
enjoy !!!!!
please don't forget to post in your comments and feed back.
for my other recipes, please visit my website,
enjoy!!!
--- sweet rice ---
sweet rice children's special
we have so far talked of the grown up's tastes and have neglected children. i remember looking forward to
sweet rice cooking done by my aunt on special occasions. she would dust off the spice dibba which housed
all spices which were used rarely and then set about cooking the orange sweet rice. i never liked the
orange colour but the rice in its heavenly sweetness was more than welcome may it be of any colour. i am
bringing back the magic of sweet rice of course minus its artificial orange colour. i have made some
changes in the recipe i hope the departed soul of my aunt would pardon me for that. (needless to say that
she was a great cook)
rice 1cup (basmati/ biriyani) powdered sugar (with cloves 5 nos, cardamom 5nos) 1/4 cup
powdered sugar 1cup cinnamon sticks 5 to 6 nos.
cloves 8 to 10 nos. cardamom 10 nos.
saffron strands 1/4 spoon (wetted) bay leaves 2 to 3 nos. cut in half
raisins 3 to 4 spoons cashew 10 nos. split
ghee 75 ml. warm water 15 ml to 20 ml.
would ensure your rice grains remains separate when cooking. cook this rice such that all the grains
remain separate. cool the rice by spreading and keep aside. now take ghee in a kadai and add cinnamon,
cardamom ,bay leaves and cloves. when cloves and cardamom puff up , remove from fire and let it cool.
ensure that you remove the tempering in a separate cup or else it will burn the spices if left to cool in a
kadai. take little ghee in kadai and fry cashewnuts and raisins till raisins puff up and cashew nuts become
light brown. remove from fire and keep aside. when the rice is completely cold, add powdered sugar to
rice. make powder of sugar along with cardamom, cloves and add that to rice. also add now saffron which
is wetted and crushed with a mortar . gently mix the sugar and rice. we add a little sprinkling of water here
because sugar when added to rice, hardens the grains. ensure thorough dissolution of sugar by sprinkling
warm water along with sugar powder. you must ensure that the rice is absolutely dry before adding sugar
and water or else the sugar adding with water would make it mushy. add the tempering and fried cashew
nuts and raisins and mix well. take care and ensure that the rice is not dry (meaning with less ghee) .if
needed, add some more ghee. cover with a lid and set it aside for an hour to let the spices aroma
permeate in rice and let sugar to dissolve and mix. now place this rice in a milk boiler .this is to heat up
the rice by indirect heat and totally assimilate sugar .if you don't have a milk boiler, heat it up in a non
stick pan or in a micro oven for a little while so that the cold rice becomes warm. serve just moderately hot
to warm ..never serve sweet rice steaming hot. the aroma and taste of sweet rice would be just great. the
success of this effort on your part can be measured by the length of the smile your children and guest's
faces . this is a great rice dish for children's birthday party. enjoy!!!!! and ask your children to give the
feedback please. even grown up members are considered as children when bhojyeshu mata is feeding
them.
--- tomato rice ---
tomato rice
rice 1 cup tomatoes 300 gms. onions 3 nos.

ginger 1.5"piece garlic 8 to 10 cloves shelled peas 1/4 cup
carrots 1 no. curry leaves 2 sprigs green chilies sliced 4 to 5 nos.
mustard seeds 1/2 spoon jeera 1/2 spoon cloves 6 to 8 nos.
cinnamon stick !" 4 pieces chili powder 2 spoons turmeric powder 1/2 spoon
oil 3 ladlefuls salt to taste black pepper powder 1/4 spoon
garam masala powder 1 spoon
cook rice in a manner where all the grains are separate .take care to add a spoon of salt when you are
cooking rice. set aside the cooked rice. dice tomatoes in small 1/4 " pieces , shred ginger ,cut garlic in very
small pieces ,shell the peas and dice the carrots in small pieces. also cut onions in small pieces.
now take half the quantity of oil in a kadai and set it on medium heat, add mustard and jeera seeds and
when the mustard starts to crackle, add tomatoes and stir fry on medium heat till the tomatoes start
leaving oil. now add diced onions and stir fry till onions become translucent and soft, now add cut garlic
and shredded ginger and fry in the gravy for three to four minutes. finally add 1 spoon of garam masala to
tomato mix and set it aside after frying the garam masala for fifteen to twenty seconds. some people
prefer to fry garlic first and later add tomatoes and onion, but i am not of that view.
steam cook carrots and peas after adding a bit of salt and sugar to retain the natural colours
at this stage, add salt, chili powder, turmeric powder, black pepper powder, green chilies and curry leaves.
heat the mixture for about two minutes. the consistency of tomato gravy should be thick like puliohara
gojju.
now when the tomato gojju is medium cold, take one ladle of oil in a tempering ladle and add cinnamon
and cloves and heat. when the cloves start puffing, pour the tempering in gojju. mix it well and finally start
mixing vegetables and tomato gravy and rice layer by layer. finally mix the whole thing thoroughly and
reheat in a large mouthed vessel with steam only. your tomato rice is ready.!!! serve piping hot.
enjoy!!!!!
--- tomato rice (quick fix) ---
tomato rice (quick fix type)
tomatoes 250 gms. rice 1cup

ginger 2" piece shredded garlic 8 cloves finely cut
onions 3 nos. diced chili powder 2 spoons
turmeric powder 1/2 spoon garam masala powder 1.5 spoons
pepper powder 1/4 spoon jeera powder (coarse) 1 spoon
cloves 6 nos. curry leaves 2 sprigs oil (gingelly) 3 ladlefuls
cinnamon sticks 3 nos. jeera/mustard 1/2 spoon each
salt to taste
dice tomatoes, shred ginger, slice garlic, dice onions and if you like it hot, add two or three green chilies
sliced. keep aside. now take rice and put directly in cooker without any separator. best to use is hawkins
pressure cooker. now add all the above cut spices and vegetables in it and add salt. now add all the dry
spices like, turmeric, chili powder and garam masala powder. also add jeera powder which is coarsely
powdered along with pepper powder. add enough water to cook the rice and the vegetables. please ensure
that you add just enough ( 500 ml) for the above. but ensure that you use only old rice. water quantity
must be fixed by you as per the quality and quantity off rice you use. now take oil in a tempering ladle and
add jeera , mustard and cinnamon and cloves. when cloves puff up and mustard starts to crackle, add the
tempering to the cooker. stir well and add couple of sprigs of curry leaves. taste for salt and add if less.
close the lid and pressure cook for just two whistles. let the cooker get cold enough. keep the cooker open
for some 15 minutes. this will give time to rice to get properly set. after the whistles( 45 minutes )open the
cooker. fantastic aroma would hit you when you open the cooker. this tomato rice would steal the hearts of
your children and your husband too.
enjoy!!!!!
--- tri-colour vege rice ---
tri-colour vegetable rice
rice 1cup (basmati/ biriyani) carrots 2 nos. diced in 1 cm. cubes

onion diced 1 medium size capsicums (podu mozaka) 2 medium sized cut in 1
cm. pieces
garlic sliced 4 to 5 cloves green chilies 4 to 5 nos. cut in thin slices
cloves 8 to 10 nos. cinnamon sticks 5 nos. ,1 " size
cardamom 6 to 7 nos. oil 3 to 4 ladles
salt to taste
slice garlic, dice onions and finely cut/ green chilies. keep aside. dice carrots and capsicums and set aside.
would ensure your rice grains remains
separate when cooking.
needed salt.. add enough water to cook the rice and the .please ensure that you add just enough( 500 ml)
for the above. but
ensure that you use only old rice. water quantity must be fixed by you as per the quality and quantity off
rice you use.
take a little oil in a kadai and fry carrots till they are properly cooked. you may pressure cook the carrots
also after adding a little salt and sugar. take care not to over cook the carrots.
now take oil in a kadai and add cinnamon, cardamom, and cloves. when cloves and cardamom puff up ,
add sliced garlic, when garlic turns very light pink, add onions and sliced green chilies. light fry till onions
become translucent , remove from fire and let it cool. keep aside. put a spoon of oil on a tawa and when
its hot, tawa fry the capsicum pieces briskly for a minute .when fine aroma of capsicums comes, remove
immediately from tawa and keep it spread in a plate and set aside. you must take care never to over fry
the capsicum and ensure that the green colour is not lost.
when the rice is completely cold, add fried onions, garlic & chilies to rice. also add fried capsicums and
cooked /fried carrots and salt, and mix well. take care and ensure that the rice has proper amount of oil
and the rice is not dry. .cover with a lid and set it aside for an hour to let the spices aroma permeate in
rice.
tri colour vegetable rice looks and tastes very different from the other rice varieties posted so far by me.
you may try to prepare this rice with ghee if you like. when you are serving this rice, reheat by placing in
a micro or use indirect steam heating. you may also reheat in a non stick pan. but ensure that the rice is
hot.
the special aroma of capsicum adds a very different dimension to this rice. this rice can be enjoyed with
raitha made of plain curd with cucumber/boondhi or plantain. you may also make kurma of ghee rice as an
accompaniment
enjoy!!!
--- vendhaiyum thalachu rice ---
vendhaiyum thalachu rice

this rice variety is my wife's favourite. she generally uses a shortcut of using the leftover rice .it is my
favourite because i really love the simplicity of spices and great taste that goes along with it. enjoy this
rice as it is or with avakkai uruga or with curd. i assure you that you would come to love this rice once you
taste it.
ponni rice (old) 1 cup

chili powder 1.5 to 2 spoons
turmeric powder 1/4 spoon (optional)
asafoetida 1 spoon
vendhaiyum (fenugreek seeds) 1spoons (for tempering)
mustard seeds 1/2 spoon
vendhaiyum 1 spoon coarsely powdered after frying in oil.
salt to taste
cook rice in your usual southern manner with each grain separate. let it get sufficiently cold. now add salt,
chili powder and turmeric powder. add quarter spoon of raw asafoetida powder. gently mix all the
ingredients thoroughly and set aside. now take oil in a kadai and add red chilies, mustard seeds .heat up
the oil and when you find that mustard just starts popping, add fenugreek seeds 1 spoon and curry leaves
.don't let fenugreek seeds to become dark brown or black. it will take only two seconds or so for fenugreek
to become biscuit brown. immediately add rest of the asafoetida and immediately pour the tempering oil
on rice. now take just a few drops of oil in still hot kadai and fry 1 spoon of vendhaiyum seeds till light
brown. it will hardly take two to 3 seconds. coarsely powder it and add it to rice. mix thoroughly .reheat the
rice immediately in the same kadai and serve it hot. this rice will surprise you by its taste rather than its
aroma.
enjoy!!!
--- vangi-bhath ---
vangi-bhath karnataka (quick fix type) 1st variation
this rice variety is the favourite of karnaka and maharashtrian cuisine lovers. vangi bhath has many
recipes ranging from usage of maximum number of spices to a bare minimum fare. i am posting the recipe
which is a shortcut method but equally tasty. you would marvel at the simplicity of preparation and the
taste. i would post detailed traditional recipe in coming days.
enjoy this rice as it is or with green chilies pickle or with avakkai uruga or with curd. i assure you that you
would come to love this rice once you taste it.
ponni rice (old) 1 cup

black brinjals seedless
200 gms
chili powder 1 spoon sambar masala powder (karnataka style) 3 spoons
turmeric powder 1/4 spoon asafetida 1 spoon
mustard seeds 1/2 spoon vendhaiyum (fenugreek seeds) 1/2spoons (for tempering)
curry leaves 2 sprigs red chilies 2 to 3 nos.
ghee/oil for tempering 3 to 4 ladles salt to taste
lemon juice (1/2 lemon)
cook rice in usual southern manner with each grain separate. let it get sufficiently cold. now add salt, chili
powder and turmeric powder. add quarter spoon of raw asafetida powder. gently mix all the ingredients
thoroughly and set aside. here asafetida is optional.
use long green brinjals of seedless variety. if you don't have this variety, get any seedless variety subject
to it is sweet variety. dice the brinjals in 1.5" long pieces of middle finger thickness. immerse in water to
prevent blackening of brinjals.
now take ghee/oil in a kadai and add red chilies, mustard seeds . heat up the oil and when you find that
mustard just starts popping, add fenugreek seeds 1 spoon and curry leaves . don't let fenugreek seeds to
become dark brown or black. it will take only two seconds or so for fenugreek to become biscuit brown.
immediately add rest of the asafetida and immediately add diced brinjals and salt (for brinjals), curry
leaves and saute for four to five minutes till brinjals turn soft. now add sambar masala powder (karnataka
style. ) and further saute for three minutes at the most. take care that the masala does not stick at the
bottom. add lemon juice from quarter lemon. this prevents brinjals from getting mushy and adds a tang to
taste.
let rice get sufficiently cold. take a wide mouth vessel and mix the brinjal masala and rice. mix thoroughly.
reheat the rice immediately in the same kadai and serve it hot.
voila!!!!!!!!!!!! vangi bhath is ready. another variation is use oil fried sambar onions /diced onions (50 gms)
along with brinjals.
enjoy!!!
ps.
if you do not have karnataka sambar masala, add two spoons of the powder made from maratti moggu,
cinnamon and two cloves to madras masala powder.
--- sambars-dhalls ---
--- coconut milk kozumbu ---
coconut milk kozumbu (with brinjals) chettinadu special
this is a pure chettinadu preparation but surprisingly it does not have anis seeds and black pepper. i was a
bit apprehensive about the taste as this recipe has very simples pieces .but the end result was a surprise
to me. it tasted superb with both rotis and rice. try and you too would like it.
(for a family of 4 , two servings.)

coconut milk 1cup +1 cup + 1 cup (1st , 2nd and 3rd milk from 1 full coconut.)
brinjals 250 gms onion 1 no.
tomato 1 no. tamarind 1 large marble sized (extract juice 1 cup)
curry leaves 1 sprig ghee 3 tbsp
salt to taste
masala powder of the following

thoram parappu 1 tbsp kadalai parappu 1tbsp
ulundu parappu 1 tbsp dhania seeds 1 tbsp
red chilies 5 to 6 nos cinnamon stick 1" 1 or 2 nos.
poppy seeds 2 tbsp fenugreek seeds 1/2 spoon
asafoetida 3/4 spoon oil for frying 2 spoons
tempering
mustard seeds 1/2 spoon asafoetida 1/4 spoon
ghee 2 to 3 tbsp.
get brinjals which are tender and sweet .it is important that they have few seeds or no seeds. cut them
length wise in 1.5 inch pieces and set aside. cut onion and dice tomato also .take oil in a kadai and roast all
the ingredients for three to four minutes only. take care not to brown the dhalls .when frying is over, cool
the masala ingredients and powder. extract 1 cup juice from a large marble sized tamarind and set aside.
grate a muthal coconut very fine. remove 1st milk after reworking in a mixi adding 1 cup of water and set
aside.(1 cup) use a nylon/steel strainer to filter coconut paste.
add one more cup of water to coconut paste and rework in a mixi. remove 2nd milk and set aside.
similarly make 3rd cup of 3rd milk and set aside. discard useless pulp.
now take ghee in the same kadai and add the temperings .when mustard starts popping , add asafoetida
and immediately add cut brinjals and onion. fry till brinjals become soft but not cooked more than 50
percent. add tamarind extract and salt .also add curry leaves and diced tomato and set to boil for four to
five minutes. now add the 3rd and 2nd milk along with the masala powder. add salt and let it boil for four
minutes. now check if brinjals are cooked. add 1st milk and let it simmer for further three to four minutes.
switch off the stove.
check for salt and chili taste. if less add at this juncture. a fine aroma would spread by now.
cover the vessel and let the spices permeate for 30 minutes. re heat and serve with rice.
this chettinadu kozumbu seems to be a blend of malay and tamil cuisine.
please post your feedback .it is very dear to us.
--- dhall makhani ---
dhall makhani (whole black urad with rajma)
dhall makhani is a very rare dhall where not even a single whole spice is used and still it has a fantastic
taste when eaten with paratha, phudina paratha and rice.
150 gms. whole black urad (ulundhu) 50 gms. rajma beans
50 gms. butter 50 gms. ghee
8 cloves of garlic sliced in thin strips 2" piece ginger sliced in small strips (or grated)
150 gms .tomato (diced) 1 spoon red chili powder
1/2 spoon turmeric 4 nos. green chilies
2 small onions sliced 3 spoons salt ( to taste)
1 spoon of dry mango powder / fresh lime
soak rajma for twelve hours in water with a pinch of soda bicarb. soak whole urad (ulundhu) for six hours in
lukewarm water. add sliced ginger and garlic in soaked urad and rajma, and add half spoon of turmeric and
one spoon of salt. add enough water and pressure cook for three to four whistles. take care that urad cooks
well and when cooked set aside. take 50 gms of ghee in a kadai and sauté diced onion till it turns pink. now
add diced tomatoes and turn till tomatoes become soft and the mix starts leaving ghee ..you may add half
a spoon of freshly cut ginger at this stage and turn for a minute. add this to cooked urad rajma mix. add
some more salt, one spoon of chili powder and sliced green chilies now and set the vessel to a boil for
about fifteen minutes .keep on stirring or else the dhall will stick at the bottom. at this stage you may add
amchur/lemon (but remember that this is optional)
now add 50 gms. of butter. mix thoroughly and leave the dhall makhani for one hour. after an hour , reheat
and serve hot.
enjoy!!!
--- hariyali-pili mung dhall ---
hariyali -pili-mung dhall
150 gms .mung dhall (paiyar parappu)

1 no. onion sliced( fairly large onion)
2 nos. tomatoes (diced)
1 cup kothumalli/cilantro chopped finely
1 spoon red chili powder (teaspoon)
1 spoon turmeric powder
3 to 4 nos. green chilies
1 spoon pure ghee
1 spoon asafoetida (if the perangayam is strong, use only 1/4th spoon)
1 spoon of lime juice or one spoon of amchur powder
salt to taste
enough water for cooking
cook dhall in a cooker along with one spoon of ghee, salt, red chili powder and turmeric. when the dhall is
cooked, transfer to a patela and add green chilies and tomatoes .cook for 5 to 7 minutes on a medium
flame. keep stirring or else the dhall will stick to the bottom. now add finely chopped kothumalli and cook
for another 2 minutes .cover the vessel and remove from stove and set aside. take some ghee in a kadai
and sauté sliced onion till light pink. add a spoon of asafoetida (perangayam) just when the onion is
turning pink. now add the onion to dhall and reheat the dhall for a couple of minutes. finally add a spoon of
fresh lime juice and stir it well and keep for 15 minutes.
reheat for a couple of minutes just before the food is served. this dhall goes great with any type of roti,
paratha, naan, phulka or rice. this recipe is strictly followed in up and haryana. bengali method and taste
come a way back and is poor second in taste to this dhall. please try and send in your feed back.
enjoy!!!
--- kadhi ---
kadhi
kadhi is mor sambar or mor kozambu of gujarat. usually it is made without any addition to it but a variation
is also there where in you add ompodi and it is called as sevli kadhi. this is eaten with roti/chapathi and
rice.
300 gms. of fresh curds of not sour type 3/4 to 1 tea spoon of jeera powder/jeera
three to four cloves of garlic one inch of ginger finely crushed
two table spoons of kadalai maavu quarter cup of kothumalli
one spoon of sugar salt to taste
for tempering
one table spoon of ghee 1/2 spoon of fenugreek seeds
1/2 spoon of jeera 6 cloves
two red chilies (broken) tej patta one or two sticks of cinnamon
1/2 " ginger piece (grated) one sprig of curry leaves
2nos.green chilies
mix two spoons of kadalai maavu in buttermilk made out of curds. see that you add only about 400 ml of
water. the maavu should be uniformly mixed and break any lumps if there are. don't use mixi to mix these
two but churn with a matthu. add powdered jeera or whole jeera now. add crushed garlic now. boil this
mixture on a medium to low flame for at least ten minutes. add salt to taste along with a spoon of sugar.
now add curry leaves.
kadhi will turn light yellow with addition of jeera/jeera powder. remember never add manja to kadhi to
make it yellow. it spoils the taste. now temper the kadhi with cloves, jeera, red chilies cinnamon and tej
patta and fenugreek seeds. when the cloves puff up, add the tempering to kadhi and immediately cover
the vessel with a lid. use only ghee to temper and not oil.
leave kadhi aside for at least an hour . now garnish with freshly cut kothumalli and serve hot.
variation of sevali kadhi

you can make fresh dough of channa flour with salt, chili powder and hing .make only one big laddu sized
dough. this should be of kaimurukku consistency. make ompodi with a machine and drop it in kadhi at the
primary stage of boiling. the other method remains the same.
precaution
kadhi preparation demands constant vigil while boiling . if you are nor attentive, the kadhi will start
overflowing on the gas stove. kadhi tastes great with chappathi, poori and also with rice. if you don't like
sweet kadhi, you may avoid using sugar and use sour curds instead of fresh curds.
enjoy!!!
--- karakkozumbu ---
karakkozumbu (chettinadu special)
calling karakkozumbu a sambar would be doing injustice to a distinctly different preparation .the spices
and the ingredients are a bit different and the way it is prepared is also different. it is as different as
chettiar manais in the great chettiar country in ramnath puram and adjoining districts is from typical tamiz
house. enjoy it carefully as you are likely to be carried away and sssssssssweat later on
for 4 people 2 servings

onions (sambar vengayam) 150 gms. brinjals/muringakkai 150 gms/ 1 number cut in 1.5 " pieces
tomatoes 4 nos. garlic 6 to 8 cloves
1 sprig of curry leaves 6 to 8 green chilies
3 spoons sambar powder 1/4 spoon of fresh black pepper powder (optional)
salt to taste
for tempering
2 tbsp of gingelly oil for tempering 1/2 spoon channa dhall
1/2 spoon of mustard seeds 1/4 spoon of roughly broken pepper
½ spoon perangayam 1 or 2 broken dry chilies
1 lemon sized ball of tamarind (add water and extract thick juice)
make a paste of
coconut 2 bathhe (2" pieces)
gasagasa (poppy seeds) 1.5 spoons
vegetables to be added
muringakkai 1 no cut in 1.5" pieces or any other single vegetable.
cut muringakkai, dice tomato. use brinjals (if you are using them) which are not acidic and must be
seedless. cut in rather large pieces . take garlic, make long slices and set aside. take sambar vengayam,
clean and peel them . make a fine paste of coconut and poppy seeds. and set aside. make extract of
tamarind and set aside. take a kadai and put tempering oil, add mustard seeds, vendhaiyum and red
chilies broken in it. heat at medium flame, when mustard starts to crackle, immediately add asafoetida and
coarsely broken pepper. immediately add onions , green chilies (make single cut on each green chili. this
will prevent them from exploding. fry for about two to three minutes. now add muringakkai and other
vegetables. (if you are using muringakkai, better boil it first and semi cook it separately and use it along
with its boiled water). stir and let it fry for about two to three minutes in hot oil. now is the time to add
tomatoes , add them and fry till tomatoes are loose, immediately add extract of tamarind, mix and let it
simmer for about three minutes, now add chili powder, turmeric and pepper powder( optional). after about
one minute, add sambar powder. let it simmer for two minutes till fine aroma of sambar powder is felt. now
add water and let it boil .this will take about five minutes .now add ground paste of coconut and poppy
seeds. mix thoroughly. bring to boil and let it simmer for another three minutes. karakkozumbu is ready.
enjoy!!
and please post your valuable feedback because others are waiting for your feedback
--- milagu-taneer ---
milagu-taneer
please understand that there is a difference between milagu taneer and milagu rasam. milagu taneer is
prepared without any dhall.
400 ml of water
one tea spoon of black pepper coarsely powdered
one tea spoon of jeera coarsely powdered
one small lemon sized tamarind ball (extract juice with water)
six pods of garlic (optional)
two springs of curry leaves
two spoons of rasam powder
half a cup of kothumalli nicely cut
ghee/oil for seasoning
salt to taste
quarter spoon of turmeric
asafoetida half spoon (optional)
take water in a vessel and add tamarind extract and salt. boil till raw smell of tamarind goes off. now add
rasam powder and turmeric. boil till the liquid starts to froth. reduce the flame and add pepper and jeera
powder. let the mixture boil on a low flame for about four to five minutes. now heat ghee/oil in a thalikku
karandi and add a quarter spoon of jeera and asafoetida. season the rasam. finally add kothumalli and
cover the vessel. after about 45 minutes, reheat the rasam to a boil. take a steel filter and filter the liquid.
the filtered rasam is clear milagu taneer. this milagu taneer is to be used as an appetizer. it is to be served
about 30 minutes before the dinner is served. cook
enjoy!!
--- pachai payir kozumbu ---
pachhai payir kozumbu ( masala -khatte moong)
today i am posting a very delicious version of pacchai payir kozumbu. this is generally not prepared in
south. this is basically a west indian dish but i have taken liberty to post it here. i am sure you would enjoy
once you prepare and relish this unique kozumbu.
green gram (pachai payir) 150 gms. six to eight cloves of garlic (f the cloves are small, use ten to
twelve cloves)
ginger 2 inches piece dhaniya seeds 2 table spoons
jeera 1 tea spoon green chilies 4 to 6 as per personal need
sour curds 150 ml. oil for tempering
jeera one spoon for tempering 1/4 spoon of mustard seeds
broken red chilies 3 nos. half cup of finely cut kothumalli
half spoon of turmeric salt to taste
two springs of curry leaves
pressure cook payir with at east six whistles to see that they are slightly over cooked. payir (moong)
should not remain whole after cooking. keep the payir aside and prepare the following masalas crush
ginger, garlic and green chilies in a mortar and make a paste. if you do not have a mortar, at least crush
garlic with a stone or something heavy. don't use sliced garlic as the taste will differ. after crushing garlic,
make a paste in a mixi/blender. keep it aside. now churn the payir (moong) till froth is formed. the payir
consistency should be as thick as thick sambar. slightly roast dhaniya and jeera seeds and powder it and
add immediately to payir. boil for three to four minutes now add salt, turmeric. curry leaves and paste of
ginger and garlic and green chilies. let the kozumbu boil on a medium heat for at least six minutes. now
add beaten curds and let the mixture boil for another six to seven minutes. now temper with one spoon of
jeera and quarter spoon of mustard and broken chilies. after that garnish with green kothumalli and set it
aside for one hour. after an hour serve after reheating. i am sure that this would be a very different and
refreshing change . this kozumbu is to be eaten with poori, chappathi and rice.
cook and enjoy.!!!!
--- potato curry in mint chutney ---
potato curry in mint chutney (deccan variation)
deccan has given some of the finest recipes. i was experimenting with this particular dish with different
combinations. at last i could make a variation of the original style which is tastier and according to me is a
gem . i assure you that if you make this once, your family will ask you to prepare this curry again and
again.
(for a family of four , two servings)

potatoes 500 gms mint leaves paste 1/2 cup (60 gms)
garlic (paste) 6 pods kothumalli/cilantro 1/4 cup (30 gms) paste
ginger (paste) 1 " piece green chilies (paste) 3 to 4 nos.
onions (paste) 2 medium capsicum (paste) 1 no. (small)
tomato 1 no. medium salt to taste
dry spices
turmeric powder 1/2 teaspoon
chili powder 3/4 teaspoon
garam masala 1/2 teaspoon
tempering
cloves 4 to 5 nos. cinnamon sticks 1" 3 to 4 pcs.
mustard 1/4 teaspoon jeera (optional) 1/4 teaspoon
oil 30 to 40 ml.
dice potatoes after peeling in 3/4 " pieces. prepare paste of ginger, capsicum, green chilies and garlic,
prepare separate paste of onion and set aside.
pluck mint and kothumalli/cilantro and keep aside for making paste after potatoes are cooked. dice tomato
in very small pieces and set aside.
take a little oil in a kadai and add a pinch of mustard. set the flame to medium. when mustard starts to
pop, add diced potato pieces . add about two cups of water . add half the quantity of required salt and a
pinch of turmeric. set it to cook on medium flame. cover the kadai.
it will take about ten to twelve minutes for potatoes to get cooked in water. (let only a little water remain).
another variation is, fry those diced potatoes in oil till light brown and set aside to be added to mint gravy
at a later stage. i prefer the second version. but remember to anoint potato in little salt and turmeric first
before you fry.
transfer the cooked potatoes in a vessel and clean the kadai.

take remaining oil in the kadai again and add all the tempering spices. set the flame on medium. when
cloves pop, add onion paste first and fry till it turns light brown.
now add ginger/garlic/chili/capsicum paste. fry for about two minutes only till raw ginger smell leaves. add
small diced tomato pieces and turn till tomato becomes soft.
add remaining salt, chili powder, turmeric powder and garam masala powder now and let the powders be
light fried for twenty seconds or so.
add a cup of water and set the flame on simmer and let it get cooked together. now make paste of mint
and kothumalli. add the paste finally and mix thoroughly.
let the curry simmer for about two to three minutes. put off the flame, cover the kadai and leave it aside
for 1 hour.
after an hour, reheat the curry and serve piping hot with chappathis, poories or parathas. tastes still better
with rice.
point to remember. . . .....the gravy must be thick and not watery.

enjoy!!!
--- pulusu ---
pulusu (mix vegetables in tamarind sauce)
what is aviyal to a keralalite, pulusu is to an andhravadu. both are mix vegetable sauces but are as
different and poles apart as the north and the south. but believe me , both are very elegant preparations.
source of this recipe is again lady suryakanthamgaru my late land lady and one of the greatest actress
south has ever produced.
so here it is for your enjoyment. i must thank my wife for preserving the tradition of andhra cooking as
learnt from her.
thoram parappu 3/4 to 1 cup (cooked) sweet potato 1 no.

drumstick 1 no. potato 1 no.
onion 1 no. capsicum 1 no.
tomato 1 no. beans 50 gms.
curry leaves 2 sprigs tamarind extract from a large marble sized tamarind qty.
sugar 1 tea spoon salt to taste
spices
black pepper powder 1/4 tea spoon chili powder 1 tea spoon
asafoetida 1/4 tea spoon kothumalli 1/4 cup
tempering
groundnut oil 1/4 cup
fenugreek seeds 1.5 tea spoons
mustard seeds 1/4 tea spoon
at the onset, prepare all the vegetables. cut sweet potato, potato in about 1.5 to 2" large pieces. cut
drumstick in same length pieces. cut capsicum in thickish slices. cut tomato in 1/4 inch pieces. cut beans
also in longish cross cut pieces. cut onion also in long slices . pluck kothumalli (coriander/cilantro) .remove
leaves from 1 sprig of curry leaves for tempering and keep the other sprig for boiling with sauce. extract
concentrate from tamarind.
cook about 75 gms of thoram parappu (toor dhall) in a pressure cooker. when cooked, churn and use.
take oil for tempering in a kadai (wok) and set the flame on medium. add mustard seeds first. after five
seconds, add fenugreek seeds. when fenugreek starts turning light brown, mustard seeds would start
popping. add onion slices ,capsicum and plucked curry leaves and fry till onion becomes creamish. now
add all the vegetables and turn the vegetables for about a minute in tempering .now add all the dry spices
, cooked and churned dhall and salt, turn for further five minutes.
now add tamarind extract and curry leaves and boil the pulusu for about fifteen minutes on a low/medium
flame. keep the kadai partially open and cook till all the vegetables are cooked. now taste for salt and
sourness.
add asafoetida (raw) now and boil for further two to three minutes. when you are sure that all the
vegetables are properly cooked, add sugar and kothumalli. stir well , put off the flame and let the spices
work up for about an hour.
reheat the pulusu and serve piping hot with rice. tastes equally great with chapathis and rotis.
this pulusu would bring a new taste to your kitchen. but remember one thing. never prepare pulusu
without drum stick and sweet potato.
enjoy !!!!!
one variation of pulusu does not use thoor dhall and pepper powder. also no asafoetida is used.
enjoy !!!
--- sambar salem ---

salem sambar:
thanks to mrs. mano for this recipe
pressure cook 3 handfuls of lentils. fry 1/2sp of cumin seeds, 1/2sp of coriander seeds, 1/2sp of
peppercorn, 1sp of black gram, 1sp of bengal gram, 5 red chilies and a pea-sized asafoetida in a spoon of
oil to a golden brown colour and then grind them with 3 sambar onions, 3tsp of shredded coconut and 4
garlic pearls coarsely. soak a lime sized tamarind for half an hour and extract its thick juice. heat a vessel
and pour the cooked lentils with enough water and add 1sp of turmeric powder when the dal begins to
simmer, add finely cubed pieces of radishes with one cup of finely crushed tomatoes and ½ cup of sliced
small onions.. add enough salt. when the vegetables are 3/4th cooked, add the tamarind extract and cook
for a few minutes. now add the ground masala with a little of chopped coriander leaves and curry leaves.
let the sambar cook for a few minutes. heat a small kadai and pour 3sp of gingelly oil. when the oil
becomes hot add 1sp of mustards seeds. when they splutter add this to the sambar.
--- sambar, andhra ---
andhra sambar
i have enjoyed sambars all thro' south india. there is such a great variety in taste that i always marvel at
different preparations. coimabatore, salem madurai, udipi, mangalore, hyderabad and for that matter
every single town or village will have something different in its preparation. this is because you can do
anything with ingredients . andhra sambar as i have been enjoying goes a bit off the beaten road of its
traditional method followed by tamilnadu and karnataka etc. there is a basic difference in tempering and it
sets it apart from all its cousins. there are three varieties of andhra sambar, hot.....hotter.......hottest. this is
the hot variety.
100 gms .thoram parappu (toor dhall) 3 spoons of sambar powder (please refer to my sambar
powder
recipe)
4 nos. of onions (medium) 1 sprig of curry leaves
6 to 8 green chilies 1/4 cup of kothumalli
1.5 spoon of perangayam(hing) 3/4 spoon jeera powder freshly made
1/4 spoon of pepper powder 1 medium sized tomato diced in 1/2 inch pieces
2 tbsp of gingelly oil for tempering 1/2 spoon of mustard seeds
1/4 spoon of fenugreek seeds 1/2 sp (asafoetida)perangayam for tempering
1/2 spoon of turmeric powder 5 to 6 broken dry chilies one spoon chili powder
salt to taste 1 lemon sized ball of tamarind (add water and extract thick
juice)
cut muringakkai, dice tomato. use brinjals (if you are using them) which are not acidic and must be
seedless. cut in rather large pieces . soak in water for some 30 minutes and then cook in a pressure pan
after adding a bit of salt and quarter spoon of sugar till ¾ cooked. set aside. (this will prevent them from
becoming mushy) cook the dhall after adding one small spoon of perangayam (hing) very well. keep it
aside in the cooker for thirty minutes. now churn the dhall till the froth and keep it aside. take the onions
and dice two onions , take green chilies, press them hard without breaking them on flat surface and add
and saute in a little oil and add it to sambar. take care that you don't cook the onions and chilies
there is another variation of adding the raw onions in the dhall and let it get cooked in dhall itself. i have
found the second variation better for sambar taste. take other two onions and roast them over fire till outer
cover burns to black. remove the burnt cover and make a fine paste of roasted onions and set aside. now
add extract of tamarind to dhall along with salt. boil the dhall till the raw smell of tamarind goes off. add
3/4 cooked vegetables now and add required salt. add chili powder, turmeric powder and jeera powder also
pepper powder now. let it simmer for a bout two minutes. now add semi cooked onions and chilies and half
sprig of curry leaves. let it boil for about two to three minutes. now add sambar powder with freshly made
paste of roasted onion to it and set it to boil. let the whole thing simmer for about six minutes. add diced
tomato and freshly cut bunch of kothumalli last. mix well and let it simmer for three minutes. temper with
mustard, chilies, fenugreek(vendhiyum) seeds, and perangayam in gingly oil. you may use groundnut oil
also. the chilies are to be added first and when they start turning brown, add the other tempering. add
asafoetida last in the oil. temper and cover it with a lid immediately. serve hot.
points to remember
sambar must be made at least two hours before you are to serve to self or the guests. the real taste of
sambar comes only after two hours of cooking. reheat the sambar and serve hot.!!!
enjoy!!!
--- sambar, arichuvittu ---
arichuvittu sambar (hemant style)
i have enjoyed sambars all thro' south india. there is such a great variety in taste that i always marvel at
different preparations. coimabatore, salem madurai, udipi, mangalore, hyderabad, and for that matter
every single town or village will have something different in its preparation. this is because you can do
anything with ingredients. arichuvittu sambar as i have been preparing goes a bit off the beaten road of its
traditional method .i use soaked masalas and pastes of coconut and chili and kothumalli. there is no
roasting of ingredients here. try once and chances are you will fall for it.!!
150 gms. of thoram parappu (toor dhall) 100 gms. of sambar vengayam (small onions) shallots
1 sprig of curry leaves 2 green chilies
1.5" pieces of coconut 2 nos 1/2 cup of kothumalli
1 spoon of perangayam(hing) 3/4 spoon jeera powder freshly made
2 tbsp of gingelly oil for tempering 1 medium sized tomato diced in 1/2 inch pieces
1/2 spoon of mustard seeds 1/4 spoon of fenugreek seeds
3 broken dry chilies one spoon chili powder
3 spoons of sambar powder (please refer to my sambar powder recipe)
1/2 spoon of broken dhania seeds 1/2 spoon of perangayam for tempering
baby onions (shallots) 150 gms. muringakkai 1 no cut in 1.5" pieces
beans 50 gms. avarekkai 50 gms.
radish 1 no cut in rounds (long white/red variety)
brinjal 1 no. long variety (four nos. if small round)
soak in 30 ml of water, sambar masala powder, jeera powder,1 spoon of perangayam (hing), turmeric
powder& chili powder for one hour. make a fine paste of coconut pieces and green chilies and 1/2 sprig of
curry leaves. set aside. make coarse paste of kothumalli and set aside. cut murankka, dice tomato, cut
beans in 1 ' pieces, and use avarakkai pods which are tender. use brinjals which are not acidic and must be
seedless. cut in 1" pieces and then cut in four. soak in water for some 30 minutes and then cook in a
pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. set aside. cook the dhall
after adding one small spoon of perangayam (hing) very well. keep it aside in the cooker for thirty minutes.
now churn the dhall till the froth and keep it aside. take the baby onions and sauté in oil for about three to
four minutes. take care that you don't cook the onions . there is another variation of adding the raw baby
onions in the dhall and let it get cooked in dhall itself. i have found the second variation better for sambar
taste. now add extract of tamarind to dhall along with salt. boil the dhall till the raw smell of tamarind goes
off. add 3/4 cooked vegetables now and add required salt. also add semi cooked baby sambar onions and
half sprig of curry leaves. let it boil for about two to three minutes. now add the paste of sambar powder,
with all the powders you have kept in sambar. add freshly made paste of coconut and green chilies to it
and set it to boil. let the whole thing simmer for about six minutes. add diced tomato and freshly made
paste of kothumalli last. mix well and let it simmer for three minutes.
temper with mustard, chilies, fenugreek (vendhiyum) seeds, broken dhania seeds and perangayam in
gingly oil.
garnish with finely chopped kothumalli and set aside.
point to remember
enjoy!!!
--- sambar, avarekkai ---
avarekkai sambar
karnataka has some fascinating dishes of which i have come to love avarekkai sambar very much. it comes
under eo & et category. people who love real spicy, hot and tasty kozumbu/sambar would never forget the
taste. i have been experimenting with the different recipes given to me by different friends and i have
come to like the following recipe most. i am sure that you would try this fiery sambar once and post your
reactions. hurry up because the season of avarekkai would be over within another month or so. hubbers
who are in the us or other countries can substitute avarekkai with any green beans.
green avarekkai shelled 350 gms. onions 2 nos. (medium)

garlic (cut in large pieces) 10 cloves green chilies 6 to 7 nos. (hot variety)
tomatoes 3 nos. poppy seeds 1 table spoon
coconut grated 2" pieces 3nos salt to taste
cooking oil 2 ladlefuls
dry spices
cloves 6 to 7 nos., cinnamon sticks 2" 5 sticks
dry spices for tempering

cinnamon sticks 1" 4 nos., cloves 5 to 6 nos.
first soak avarekkai seeds in hot water for three to four hours and then shell the skin of each seed. keep it
aside. take about a ladle and half of oil in a kadai. frying pan and add the dry spices as mentioned above.
when the cloves puff up, add onions, garlic, green chilies and turn for about a minute and half only. now
add grated coconut and fry for further 30 seconds.
remove from fire and let it get cold. when cold, make a fine paste of the whole thing and keep it aside.
make paste of poppy seeds and keep it aside. dice the tomatoes in small pieces and keep aside. take some
water in a vessel and add shelled avarekkai and steam/pressure cook the avarekkai till they become soft
but not soggy or too soft. when ready, add the masala paste. add salt and over a slow/medium fire let it
simmer for about ten minutes only. now add diced tomatoes and paste of poppy seeds and let it simmer
for another four or five minutes or so. now take some oil in a tempering ladle and add spices for
tempering. when cloves puff up, add the tempering to avarekkai sambar. cover immediately and leave it
for 30 minutes.
after 30 minutes, reheat the sambar and serve steaming hot with rice/poori /paratha or rotis. remember
that this is a hot dish and take in quantity which is good for you.
this sambar should be really thick like kurama
variation
some people add 2 ' piece of ginger made in paste at the final stages to give an extra kick along with finely
chopped green chilies. the taste is really good but let me warn you that this can be very hot.
enjoy!!!
--- sambar, bell pepper ---
bell pepper sambar ( capsicum sambar )
in my quest to find exotic tastes and exotic ingredients to be incorporated in south indian cuisine has made
me try a lot of different ingredients ,culminating into some fine tasting dishes,. one of them is this bell
pepper sambar (podumozakka sambar). mind you, i failed to achieve the desired flavour from capsicum on
three or four trials. but ultimately i devised a way to get the right method. i am happy to bring the same to
you.
so folks!!! try this capsicum or bell pepper sambar and let me know.
(for a family of four 2 servings)

thoram parappu 100 gms. capsicum (2 nos. medium) 200 gms.
green chilies (sliced) 2 nos. onion (diced) 1 large
asafoetida 1 spoon sambar powder (karnataka/madras sambar powder) 3 spoons
curry leaves 1 sprig kothumalli 1/4 cup
chili powder 1/2 spoon turmeric powder 1/4 spoon
fresh jeera powder 1/2 spoon 1 medium sized tomato diced in 1/2 inch pieces (optional)
tamarind 1 marble sized
for tempering
2 tbsp of groundnut oil for tempering 3 nos. of red chilies (broken)
1/2 spoon of perangayam for tempering
cut capsicum in 1. 5cm square pieces slice green chilies in thin strips. dice onion similarly and keep aside.
dice tomato in small pieces. pluck kothumalli and set aside. soak tamarind and extract juice.
take a roti/dosai tawa and add a spoon or two of cooking oil. heat on a medium flame. when the tawa is
hot, add capsicum pieces along with sliced green chilies. sprinkle two or three pinches of salt on capsicum
. tawa fry the capsicum thoroughly ,using a flat bottomed ladle(rice ladle) and press the underside of the
ladle on flatly spread oiled capsicum pieces. see that the capsicum is slightly browned. the capsicum would
have cooked to 3/4 and would be almost soft. a fine aroma of fried capsicum will spread. remove from fire
and keep in a bowl.
cook the dhall after adding one small spoon of perangayam (hing) very well. keep it aside in the cooker for
thirty minutes. now churn the dhall till the froth and keep it aside. add half sprig of curry leaves in the
dhall and now add extract of tamarind to dhall along with salt . boil the dhall till the raw smell of tamarind
goes off.
add turmeric powder , chili powder and jeera powder and half a sprig of curry leaves. let it boil for about
two to three minutes.
now add sambar powder . let the whole thing simmer for about six minutes. add diced tomato and freshly
cut bunch of kothumalli . mix well and let it simmer for three minutes. take about two ladles of oil in a
kadai and add red chilies, mustard, fenugreek(vendhiyum) seeds, when mustard starts to crackle, add
asafoetida and diced onion. fry till onion pieces become translucent. add the onion along with tempering to
sambar finally add 3/4 tawa fried/cooked capsicum pieces now ,and cover it with a lid immediately. check
for salt . the capsicum will cook in residual heat and also add the flavour to sambar.
your capsicum sambar is ready!!
point to remember
sambar must be made at least two hours before you are to serve to self or the guests.
the real taste of sambar comes only after two hours of cooking.
reheat the sambar and serve hot. !!!
enjoy!!!
thanks to all the forumhubbers for making this happen
--- sambar, muringakkai ---
muringakkai sambar (drumstick sambar)
many of you would have wondered as to why your muringkkai and mulangi sambar tastes different and
why no original flavour of muringakkai or mulangi (radish) is missing from sambar.
the secret lies in the method of preparation of those two sambars. today i would be posting the correct
method to prepare muringakkai sambar. i hope you would try it out and let me know. (use the same
method for mulangi sambar)

100 gms thoram parappu 3 spoons of sambar powder (karnataka/madras sambar powder)
muringakkai 2 or 3 nos 1 sprig of curry leaves
1/4 cup of kothumalli 1/2 spoon of chili powder
1/2 spoon turmeric powder 1/2 spoon of fresh jeera powder
1. 5 spoon of perangayam (hing) 1 medium sized tomato diced in 1/2 inch pieces (optional)
jaggery/sugar 1/4 spoon
for tempering
2 tbsp of groundnut oil for tempering 3 nos of red chilies (broken)
1/2 spoon of perangayam for tempering
cut muringkkai of 2" length. soak in water for about 30 minutes. take about 150 ml of water in a vessel and
add salt, sugar and muringakkai pieces, boil on slow simmer flame for ten to fifteen minutes till the
muringakkai pieces are 3/4 cooked. set aside. dice tomato in small pieces. pluck kothumalli and set aside.
thirty minutes. now churn the dhall till the froth and keep it aside. add half sprig of curry leaves in the
dhall and now add extract of tamarind to dhall along with salt . boil the dhall till the raw smell of tamarind
goes off. add 3/4 cooked muringakkai pieces now along with water which was used for cooking
murungakkai and add required (extra)salt. add turmeric powder, chili powder and jeera powder and let it
simmer for about two to three minutes. now add half sprig of curry leaves. let it boil for about two to three
minutes.
now add sambar powder. let the whole thing simmer for about six minutes. add diced tomato and freshly
cut bunch of kothumalli and add jaggery last. mix well and let it simmer for three minutes.
temper with red chilies, mustard, fenugreek(vendhiyum) seeds, and perangayam in groundnut oil. add
asafoetida last in the oil. temper the sambar and cover it with a lid immediately.
point to remember
reheat the sambar and serve hot. !!!
enjoy!!!
and post in your feedback when happy.
--- sambar, pachhai ---
pachhai sambar (using only green ingredients)
this sambar is from my own experiments and probably none of you would have ever tasted this sambar
before. i started off with green thoram seeds and over the last two seasons of experimenting, i have
perfected this sambar. i am very pleased to post the recipe for dear hubbers. this sambar can be prepared
only during sep-nov period in india when all the green ingredients are available.
green thoram seeds 200 gms spring onions 1 bunch

green methi kirai 1 spoon green chilies 6 to 8 nos.
kothumalli/cilantro 1/2 bunch green tamarind 3 to 4 fruits
green tomatoes (unripe) 2 to 3 nos. curry leaves 2 springs
salt to taste perangayam (asafoetida) lg one spoon
oil for tempering 1.5 ladles mustard seeds 1/2 spoon
steam cook thoram seeds to six whistles in a pressure pan or four whistles in a cooker. when cold, mash
the thoram thoroughly and use a blender to churn nicely. the hard covers of pachai thoram will separate
when you sieve thro' a sieve. discard the cover mass and collect the thoram parappu soft mass in a large
katora and set it aside.
cut spring onions till four inches from the base in small 1 cm pieces. don't use old leaves .like wise, pluck
and cut finely coriander and vendhaiyum (fenugreek) leaves and keep aside. dice unripe tomatoes and
keep aside. now prepare pachai puli (green tamarind) and green chilies paste. add about two large cups of
water to thoram parappu paste and place it on a medium flame after adding salt to taste. add spring onion
pieces and green tomato pieces directly to it and let onions and tomatoes be cooked in thoram liquid. add
springs of curry leaves and methi leaves after about seven to eight minutes. please ensure that the
sambar is being cooked on a low /medium flame. please also ensure that the onions are properly cooked.
now add paste of pachhai puli and pachhai mozaka (tamarind and green chilies ) and boil for about four or
five minutes. finally add finely chopped kothumalli/cilantro heat for under a minute and put off the flame.
now take oil in a tempering ladle and put half a spoon of mustard seeds, sliced green chili. when the
mustard starts to crackle add a spoon of asafoetida powder , temper the sambar. immediately cover the
sambar
your all pachhai sambar is ready . enjoy!!!
variation i
you may add precooked green beans /pachhai avarakkai/green brinjals, green radish kirai(leaves only)or
only kirai of your choice. this would give a variety to your cooking of which i am very sure.
variation ii
if you use sambar powder, and grilled onion /coconut paste, the sambar would taste entirely different and
would make all the members happy that you have brought variety in sambar. please revert to me after you
have enjoyed for feedback.
important point
if you have a problem getting pachhai thoram kaai, you may substitute with green peas or pachhai
avarakkai seeds, if you don't get fenugreek leaves, you can use fenugreek seeds.
enjoy.!!!!
--- sambar, rayar ---
rayar sambar

1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
150 gms. of thoram parappu (toor dhall) 100 gms of sambar vengayam (small onions)shallots
2 sprigs of curry leaves 4 green chilies sliced into half
1 spoon of perangayam(hing) 3 medium sized sambar tomatoes diced in 1/2 inch pieces
oil for tempering 1/2 spoon of mustard seeds
1/2 spoon of fenugreek seeds 1/2 spoon of broken dhaniya seeds
1/2 spoon of perangayam for tempering 3 broken dry chilies
one spoon chili powder 1/2 spoon of turmeric powder
1/2 cup of kothumalli paste (approx 50 gms.) 1 lemon sized ball of tamarind (add water and
extract thick
juice)
2 tea spoons of freshly made paste of coconut
thirty minutes. now churn the dhall till the froth and keep it aside. take the baby onions and saute in oil for
about three to four minutes. take care that you don't cook the onions.
there is another variation of adding the raw baby onions in the dhall and let it get cooked in dhall itself. i
have found the second variation better for sambar taste.
now add extract of tamarind to dhall along with salt .boil the dhall till the raw smell of tamarind goes off.
now add semi cooked baby sambar onions and sprigs of curry leaves and sliced green chilies. let it boil for
about two to three minutes. now add three spoons of sambar powder, one spoon of chili powder and diced
tomatoes and turmeric powder.
let the whole thing simmer for about six minutes.

take down the half cooked sambar and keep it aside.
take the grilled onion, remove the burnt outer cover and make a paste of the onion in a mixi.
add the paste of coconut and onion now to sambar and also paste of kothumalli at this stage and boil the
sambar for three to four minutes.
temper with mustard, chilies, fenugreek (vendhaiyum) seeds, broken dhaniya seeds and perangayam.
garnish with finely chopped kothumalli and set aside.
point to remember
sambar comes only after two hours of cooking.
reheat the sambar and serve hot.!!!
real taste of rayar sambar lies in the fine treatment of sambar with kothumalli and roasted onion paste. so
please take care to select the best kothumalli .
enjoy.!!!!
--- sambar, spring onion ---
spring onion sambar
spring onion sambar is a delicacy which very few people have tried so far. today, i am posting another
vengaya sambar version as perfected by me. i promise you that the result will be really superb
one bunch of tender spring onions with green leaves.

3 medium sized sambar tomatoes diced in 1/2 inch pieces
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
150 gms of thoram parappu (toor dhall) 2 sprigs of curry leaves
4 green chilies sliced into half 1 spoon of perangayam(hing)
1/2 cup of kothumalli 2 tea spoons of freshly made paste of coconut
as informed to you in my last posting of vengaya sambar all the ingredients will remain common except
the onions. in this version, take a bunch of spring onions. after washing it, cut the onion bulb portion in 1.5
inches length. do not slice the onion bulbs. cut the tender leaves of onion in 1/4 inch or slightly still smaller
length. please remove two or three muthal layers from tops of the bulbs. if you don't do that, the skin
layers will not get cooked and will cause chewing problems. please remember to use only tender leaves.
now saute the onions and the leaves in oil for three minutes. add the onions to the dhall.
please follow all the other steps as written before. you will have a very exotic sambar which would really
tickle your taste buds for a long time.
enjoy and let me know the result you can avoid using coconut paste in this version of sambar.
--- sambar, udipi 1 ---
udipi hotel sambar - 1st version
south canara, mangalore and udupi brahmins have a special sambar which is different in many aspects
from most of the other sambars you would have tasted so far. this brahmins sambar goes a bit off the
beaten road of other traditional method followed by tamilnadu , andhra and karnataka etc. there is a basic
difference in usage of onions along with other ingredients.. this is a sambar which is generally available in
udipi hotels and is known as udipi hotel sambar. mind you, only genuine udipi hotel with a reputation
would serve you this sambar. otherwise, in bangalore, you would get only rice kanjee mixed with
pottukadali powder and fiery sambar powder mixture with about one ton of jaggery in one katora .!!! (sorry
for exaggeration but it is the truth)
100 gms thoram parappu 1no. of 2" pieces of coconut

100 gms of sambar onions 3 spoons of sambar powder (karnataka sambar powder)
1 large onion 1 sprig of curry leaves
1/4 cup of kothumalli 1. 5 spoon of perangayam(hing)
1/2 spoon of chili powder 1/2 spoon turmeric powder
1/2 spoon of jaggery 1/2 spoon of fresh jeera powder
1 tbsp of rice powder 1 medium sized tomato diced in 1/2 inch pieces
for tempering
2 tbsp of groundnut oil for tempering 3 nos of red chilies (broken)
1/2 spoon of turmeric powder 1/2 spoon of perangayam for tempering
juice)
if you want, omit asafoetida and add 7 to 8 cloves of garlic and a spoon of poppy seeds made in paste. this
is to be added when you add onion paste.
you can add any vegetable like murunkai, brinjals etc but not more than two varieties in any version.
cut murankai, dice tomato. use brinjals (if you are using them) which are not acidic and must be seedless.
cut in rather large pieces . soak in water for some 30 minutes and then cook in a pressure pan after adding
a bit of salt and quarter spoon of sugar till ¾ cooked. set aside. (this will prevent them from becoming
mushy)
thirty minutes. now churn the dhall till the froth and keep it aside. for paste of coconut and first make
slices and then make a very fine paste in a mixi. set aside . now a days, hotel sambar does not use
coconut paste.
take the sambar onions , clean and cut ends , take green chilies, press them hard without breaking them
on flat surface and keep aside. take cleaned sambar onions and add the raw onions and half sprig of curry
leaves in the dhall and let it get cooked in dhall itself. . take other large onion and roast it over fire till
outer cover burns to black. remove the burnt cover and make a fine paste of roasted onion and set aside.
now add extract of tamarind to dhall along with salt . boil the dhall till the raw smell of tamarind goes off.
add 3/4 cooked vegetables now and add required (extra) salt. add turmeric powder and chili powder and
jeera powder and let it simmer for about two to three minutes.
now add green chilies and half sprig of curry leaves . let it boil for about two to three minutes.
now add sambar powder with freshly made paste of roasted onion and rice powder to it and set it to boil.
if needed, mix rice powder first with little water and then add to sambar. . this rice powder gives body to
hotel sambar.
let the whole thing simmer for about six minutes. add diced tomato and freshly cut bunch of kothumalli
and jaggery last. mix well and let it simmer for three minutes.
temper with red chilies, mustard, fenugreek(vendhiyum) seeds, and perangayam in groundnut oil.
tempering. add asafoetida last in the oil. temper and cover it with a lid immediately. serve hot.
point to remember
reheat the sambar and serve hot. !!! enjoy!!! and post in your feedback when happy.
--- sambar, udipi 2 ---
udipi sambar 2nd version
south canara, mangalore and udupi brahmins have a special sambar which is different in many aspects
from most of the other sambars you would have tasted so far. this brahmins sambar goes a bit off the
beaten road of other traditional method followed by tamilnadu , andhra and karnataka etc. there is a basic
difference in usage of coconut and onion. this is a mild sambar which is generally not available in hotels.
so if you are from kerala, palakkad or a coconut buff, you must try this beautiful creation..
100 gms of thoram parappu (toor dhall) 4 nos of 2" pieces of coconut
4 nos of onions (medium) 3 spoons of sambar powder (karnataka sambar powder)
1 sprig of curry leaves 5 to 6 nos green chilies( hot variety)
1/4 cup of kothumalli 1.5 spoon of perangayam(hing)
2 tbsp of groundnut oil for tempering 1 medium sized tomato diced in 1/2 inch pieces
1/2 spoon of perangayam for tempering 1/2 spoon of turmeric powder
juice)
you can add any vegetable like murunkai, raw banana, yam pieces or beans bhopala, brinjals, etc but not
more than two varieties in this version.
cut murankai, dice tomato. use brinjals (if you are using them) which are not acidic and must be seedless.
cut in rather large pieces .soak in water for some 30 minutes and then cook in a pressure pan after adding
a bit of salt and quarter spoon of sugar till ¾ cooked. set aside. (this will prevent them from becoming
mushy) cook the dhall after adding one small spoon of perangayam (hing) very well. keep it aside in the
cooker for thirty minutes. now churn the dhall till the froth and keep it aside. remove brown skin off the
coconut and first make slices and then make a very fine paste in a mixi. set aside the coconut paste.
take the onions and dice two onions , take green chilies, press them hard without breaking them on flat
surface and add and sauté in a little oil and add it to sambar. take care that you don't cook the onions and
chilies ..
there is another variation of adding the raw onions in the dhall and let it get cooked in dhall itself. i have
found the second variation better for sambar taste. take other two onions and roast them over fire till outer
cover burns to black. remove the burnt cover and make a fine paste of roasted onions and set aside. now
add extract of tamarind to dhall along with salt .boil the dhall till the raw smell of tamarind goes off. add
3/4 cooked vegetables now and add required salt. add turmeric powder and let it simmer for about two to
three minutes.
now add semi cooked onions and chilies and half sprig of curry leaves. let it boil for about two to three
minutes.
now add sambar powder with freshly made paste of roasted onion to it and set it to boil. let the whole
thing simmer for about six minutes. add diced tomato and freshly cut bunch of kothumalli last. mix well
and let it simmer for three minutes.
temper with mustard, fenugreek (vendhiyum) seeds and perangayam in groundnut oil. temperings. add
asafoetida last in he oil. temper and cover it with a lid immediately. serve hot.
point to remember
sambar must be made at-least two hours before you are to serve to self or the guests. the real taste of
sambar comes only after two hours of cooking.
reheat the sambar and serve hot.!!!
enjoy!!! and post in your feedback when happy.
--- sambar, venkaya ---
venkaya sambar.
thirty minutes. now churn the dhall till the froth and keep it aside. take the baby onions and saute in oil for
about three to four minutes. take care that you don't cook the onions.
there is another variation of adding the raw baby onions in the dhall and let it get cooked in dhall itself. i
have found the second variation better for sambar taste. now add extract of tamarind to dhall along with
salt .boil the dhall till the raw smell of tamarind goes off. now add semi cooked baby sambar onions and
springs of curry leaves and sliced green chilies. let it boil for about two to three minutes. now add three
spoons of sambar powder, one spoon of chili powder and diced tomatoes and turmeric powder. let the
whole thing simmer for about six minutes.
take down the half cooked sambar and keep it aside. take the grilled onion, remove the burnt outer cover
and make a paste of the onion in a mixi. add the paste of coconut and onion now to sambar and slowly
heat it on medium flame until it boils for about three to four minutes. temper with mustard, chilies,
fenugreek (vendhaiyum) seeds, broken dhaniya seeds and perangayam. garnish with finely chopped
kothumalli and set aside.
point to remember

150 gms of thoram parappu (toor dhall) 100 gms. of sambar venkayam (small onions)
2 springs of curry leaves 4 green chilies sliced into half
1 spoon of perangayam(hing) 3 medium sized sambar tomatoes diced in 1/2 inch
pieces
1/2 cup of kothumalli 1 lemon sized ball of tamarind (add water and
extract
2 tea spoons of freshly made paste of coconut thick juice)
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi/blender
optional additives
you can add vegetables like brinjal, lady's finger .radish, kirai (bhaji) beans, carrots, etc for different
variations of sambar. but venkaya sambar means pure venkaya sambar without any additives.
--- tadka dhall ---
tadka dhall (yellow dhall spiced and tempered)
anyone who has enjoyed tadka dhall once with tawa paratha or with plain rice would never forget the
superb taste and flavour of simple spices. tadka dhall is probably the easiest dhall to make and yet it is
among my most favourite of dhalls. i have enjoyed this dhall prepared by punjabis, bengalis and almost at
all the places in deccan .but the following really caught on my fancy .i think this was in jalandhar in punjab.
i am posting this gem for you all. try and you would never regret .
thoram parappu (toor dhall) 175 gms. onion 1 no.

garlic 10 cloves ginger 1.5 " piece ( thumb thick)
lime juice from 1/2 lime. green chilies (thin round slices) 3 to 4 nos.
cloves 6 nos. red chilies 2 nos.
jeera 3/4 spoon turmeric powder 1/2 tsp. (optional)
kothumalli optional as above ghee/oil 2 ladles
salt to taste
pressure cook dhall for five whistles with 500 ml of water. when the steam subsides, remove from cooker
and check if it has cooked properly. add needed salt now and slowly mix it with ladle. under no
circumstances it should become homogenous mass . so you should not churn it .if you feel that the dhall is
too thick, you may add half a cup of water now. but remember that you have to enjoy this dhall in its thick
form only.
slice onions, green chilies and set aside. make a rough paste of ginger and garlic. set aside. now take
ghee/oil in a kadai and add red chilies on a medium flame. as soon as chilies start becoming dark brown ,
add jeera and cloves after five seconds cloves would puff up. now add onion slices and turn for about two
minutes till onions are semi cooked. now add sliced green chilies and immediately add ginger garlic paste.
turn for about 20 seconds at the maximum. do not over fry ginger garlic paste. pour the tempering on top
of the cooked dhall. immediately cover the dhall.
after five minutes, squeeze half lime on top of the dhall and with a ladle , now mix very slowly. the
tempering with onion, etc. should mix properly. re heat before serving. enjoy with paratha, rotis and plain
rice. usage of turmeric is optional. you may use kothumalli for garnishing .
enjoy!! your feed back gives confidence to others please.
--- tuver-ni daal ---
tuver-ni-daal (gujarati daal )
tuver-ni-daal is one of the pillars of gujarati diet. a gujarati thaali consists of dall, bhat, shaak and rotli
gujarati dall is thinner in consistency and is sweet and sour
surprisingly the usage of spices in gujarati dall is minimal, and it tastes great with rotli (phulkas) and bhat
(rice)
so here is the gujarati version of thuver daal
thoram parappu 1/2 cup ginger 1/2 " piece

green chilies 2 nos kokum/tamarind 4 slices/small marble sized
tomato 1 no curry leaves 1 sprig
peanuts (optional) 1 tbsp sugar/jaggery 1/2 to 1 teaspoon
salt to taste jeera powder 1/4 tsp
turmeric powder 1/4 tsp chili powder 1/2 tsp
asafoetida powder 1/4 tsp
tempering
oil 1 ladle mustard 1/4 tspoon
jeera 1/2 tspoon fenugreek seeds 1/4 spoon
asafoetida 1/2 tspoon
cook thoram parappu in pressure cooker after adding a little asafoetida and a little jeera powder when
cold, churn and keep aside. cut ginger and green chilies in small pieces first and then using a stone/pound-
mortar, make rough paste and set aside cut tomato in small pieces and set aside. soak peanuts in a little
water
soak kokum in little water for ten to fifteen minutes to make it softer and facilitate release acids faster
while boiling. if you don't have kokum, use required amount of tamarind
take churned dhall in a vessel (patela/tapela) add about 500 ml of water add salt, chili-ginger paste and
soaked peanuts and kokum, turmeric and chili powders
set to boil on a medium flame for about ten to fifteen minutes. now add rest of jeera powder and sugar or
jaggery and boil for two to three minutes. taste for salt and other spices
now take the tempering ladle and add oil and tempering spices. when mustard starts popping, add
asafoetida and curry leaves and temper the dhall. immediately cover the vessel and set aside. serve after
one hour after re-boiling
enjoy!!!
please send in your feedback as they inspire me
--- vatral kozumbu ---
vatral kozumbu
this kozumbu can be fiery tasting but equally great & tasty preparation. this is prepared in two variations.
one using no garlic/onions , another using both garlic and onions . this is more on sour side and also a little
hot. tastes great with steaming rice.
1/4 cup (40 ml) of thick tamarind extract 2 spoons of sambar powder
1.5 spoons of rice powder 1 sp. jaggery
30 ml. gingelly oil 1/4 cup sambar vengayam
1 spoon perangayam( asafoetida) salt to taste
3 to 4 table spoons of vatral (manathakkali or sundakkai or any other vatral, but in my opinion sundakkai
and manathakkali are the best tasting vatrals)
for tempering
1/2 sp. mustard seeds 1/2 sp. fenugreek seeds
3 to 4 red chilies (broken) two strands of curry leaves for garnishing.
fry vatral in little oil till dark brown and keep aside. fry sambar vengayam in little oil and cook for about
five minutes. set aside. now take oil for tempering in a kadai and add mustard, fenugreek and broken red
chilies. when the mustard starts popping, add sambar powder and immediately, add vatral which you have
fried and add tamarind extract. add partially cooked onions now. take care not to burn the sambar powder.
now on a medium flame let the whole thing simmer till raw tamarind loses its smell. now add water and
salt and let the whole thing simmer for about four minutes. now add rice flour and stir well. let the whole
mass become thicker. you may add asafoetida now. some people prefer to add asafoetida in tempering but
i prefer towards the end. add jaggery, stir well and your vatral kozumbu is ready. now garnish with curry
leaves and serve hot. vatral kozumbu is not used as much as sambar in quantity .so take care not to cook
as much as sambar. people who prefer the kozumbu to be hot, they may add a spoon of chili powder extra
,over and above the sambar powder used.
enjoy!! your feed back gives confidence to others please.
--- yeh dil maange ---
yeh dil maange (butter milk)
buttermilk is an inseparable part of indian food. the word chhachh has come from sanskrit shada rasa.
meaning six tastes. it is sweet, salty, spicy, bitter etc. it has unmatched property to remove ill effects of
heat and sunstroke. immersing the feet in buttermilk removes fever and prevents sunstroke. washing the
face with buttermilk nourishes the skin and prevents blemishes. it increases the fairness of skin. it makes
the skin look very young and healthy. warm buttermilk when used , cures atisara meaning loose motions.
before the advent of tea and coffee in india, buttermilk was the welcome drink in every home . even today,
it is the welcome drink in farmers and rural homes.
i am posting different forms of buttermilk as consumed in india. i will start with south .
majjiga (buttermilk)
"it is said that the only place a telugu does not use chilies is in sweets. ". so buttermilk in andhra has to
have chilies . and as if that is not enough, it is accompanied by ginger. so what is the net result? fire
fighting with petrol. wrong.
majjiga in andhra pradesh with chilies has a purpose. it induces perspiration and is used primarily to fight
heat with heat.
"vishasya visham aushadham" similia similibus curenter meaning poison cures poison.
buttermilk 1 liter green chilies 1 no

ginger 1/2 " piece mustard seeds 1/2 spoon
salt to taste curry leaves 1 sprig
oil 1 spoon kothumalli optional
andhra cuisine uses curds made out of raw milk hence the fat content is really tasty in the curds and
buttermilk.
take 350 gms of curds and add 650 ml of water. use a hand churner/ agitator or egg beater. if you are
using electric blender, use it just for about five seconds. thinly slice one chili and grate ginger. add them
directly to buttermilk and agitate again with churner for five more seconds. add salt. in andhra buttermilk,
the salt content is slightly above normal.
take oil in a tempering ladle and add mustard seeds. heat on a low flame. when mustard just start to
crackle, add curry leaves and immediately pour the tempering on buttermilk. cover the vessel.
after five minutes, again agitate the majjiga . put it in fridge and serve cold.
this majjiga is a powerful heat remover if you are coming from outside in sun.
this is meant to be consumed after regular food also.
so enjoy !!!!!!!!!!!!
mor (tamilnadu) mosara (karnataka)

buttermilk in tamilnadu and karnataka is a milder sister of andhra majjiga. here two three versions are
used. i will be posting the most popular version.
buttermilk 1 litre ginger 1/2 " piece

curry leaves 1 sprig oil 1 spoon
kothumalli 3 to 4 spoonfuls (cut finely)
it is same except for , the curds are made of once boiled milk. the buttermilk prepared has edu or malai
floating in buttermilk which gives a distinct taste.
punjabi lassi
you take out lassi from punjabi cuisine and you are removing the soul of punjabi food. every punjabi home
will offer you a tall glass of lassi which would choke you if you are not accustomed to drinking 500 ml of
liquid at a time. lassi is a heat beater available in two forms. one is the most popular sweet lassi ,and the
other is salt lassi. you can use both.
fresh curds 1 litre sugar 175 to 200 gms

rose essence ( optional)
punjabi will treat you as a poor man if you add any water in curds to make lassi. the curd is made from
thick buffalo milk. you need guts to drink that lassi. beat the curds and with a churner make a fine blend of
sugar and curd, when the froth comes up, the lassi is ready. serve chilled or add a cube or two of ice.
this lassi is very filling and cool on stomach lining.
second version is with salt. use salt to taste in place of sugar and serve cold.
chhash (gujarati)
gujaratis are notorious spice users. they drink their tea also with spices. they use spices from sweets to
sour. from tea to coffee. the only place they don't use masalas is in drinking water. so it is natural that you
will find spices in gujarati chhash.
curds 400 ml water 600 ml

jeera powder 1/4 spoon dhania powder 3/4 spoon
salt to taste.
churn curds and water till froth comes up. you may add salt and all the spices along in the beginning itself.
the chhash is ready. serve chilled.
jeera and dhania powders are magical medicines to remove excess heat from body. the taste too is
beautiful. so start churning. !!!
enjoy!!! and post in your feedback when happy.
--- pickles ---
--- avakkai mango pickle 1 ---
avakkai mango pickle (andhra style)
in andhra pradesh, preparing avakkai is almost a religion. this you must have read from my article (where
are those happy days. . . . . ). any telugu worth his salt would swear by avakkai being the best pickle. this
is true. i am also an ardent fan of avakkai since my childhood. i am posting the recipe as under which is
rather very simple.
(one big jar for a family of four)

sour mangoes 12 nos. (2kgs) salt 3 cups (500gms)
mustard powder 4 cups (500 gms..) chili powder 4 to 5 cups (500 gms)
nalla ennai (gingelly oil) 1 litre asafoetida pure 2 spoons or asafoetida compound 1/2 cup
(75 gms)
if you are in india, very next day of rohini nakshatra ending (for sun to leave rohini constellation) buy
mangoes and start preparing the pickle.
in pickle making, it is essential that you use only pure and cleaned ingredients. jar must be sterilized with
hot water wash and if possible with salt water or acetic acid. dry and use. all mixing vessels and ladles
must be clean. select only very sour , white and fully mature mangoes for avakkai. buy only real asafoetida
if possible. buy small mustard seeds only and powder the mustard like fine rawa. set aside. if possible,
powder chilies at home in a mixi. if not , use good quality chili powder and use it. i do not like to use
iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let iodine evaporate and
then use salt after cooling.
pre wash the mangoes with water thoroughly and using a clean cloth wipe properly . clean the cutting
knife properly ,cut the mangoes along with the inner hard shell and kernel. discard the seed part. if there is
any black powder in mango seed/kernel, remove it, wash , dry and then use it. if you feel that there is dirt
on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. pre heat gingelly oil
for about ten minutes and cool it and set aside.
take a wide mouth large vessel and first put mango pieces and salt. rub thoroughly . after about four or
five minutes, add all the other ingredients except oil. add real asafoetida last . mix thoroughly for about
ten minutes. now slowly start adding oil and simultaneously mixing it with a ladle. add oil till the masala
and mangoes are very wet but not dripping with oil. retain the balance oil for adding later on. you may
need another 250 ml for further addition.
when mixing is over, taste the raw masala for salt and asafoetida. if less, add as per your liking. if it is
more, add some more mango pieces .
fill up the jar with raw pickle. close the mouth tightly and tie a clean cloth on the mouth and leave it in a
dark place.
after a week, open the jar during the day time, and add further amount of gingelly oil till the pickled
mango pieces are immersed in oil. leave the jar for another 3 weeks. during the three-week period, shake
the jar daily so that the ingredients are mixed properly.
at the beginning of july, the pickle is ready. with the first rain, enjoy avakkai and steaming rice. your spirits
will be in the 9th cloud.
enjoy!!!
do send in your feedback.
--- avakkai mango pickle 2 ---
avakkai mango pickle (andhra style with garlic-ginger)
in andhra pradesh, preparing avakkai is almost a religion. this you must have read from my article (where
are those happy days. . . . . ). any telugu worth his salt would swear by avakkai being the best pickle. this
is true. i am also an ardent fan of avakkai since my childhood. i am posting the recipe as under which is
rather very simple.
(one big jar for a family of four)
sour mangoes 12 nos (2kgs) salt 3 cups (500gms)

mustard powder 4 cups (500 gms) chili powder 2 cups (300 gms)
ginger 250 gms garlic 250 gms.
nalla ennai (gingelly oil) 1 litre mustard seeds 1 tbsp
fenugreek seeds 1 tbsp red chilies 4 to 5
if you are in india, very next day of rohini nakshatra ending (for sun to leave rohini constellation) buy
mangoes and start preparing the pickle.
in pickle making, it is essential that you use only pure and cleaned ingredients. jar must be sterilized with
hot water wash and if possible with salt water or acetic acid. dry and use. all mixing vessels and ladles
must be clean. select only very sour , white and fully mature mangoes for avakkai. .buy small mustard
seeds only and powder the mustard like fine rawa. set aside. if possible, powder chilies at home in a mixi.
if not , use good quality chili powder and use it. i do not like to use iodized salt, so please buy plain salt or
roast iodized salt for ten minutes and then let iodine evaporate and then use salt after cooling.
pre-wash the mangoes with water thoroughly and using a clean cloth wipe properly .clean the cutting knife
properly ,cut the mangoes along with the inner hard shell and kernel. discard the seed part. if there is any
black powder in mango seed/kernel, remove it, wash , dry and then use it. if you feel that there is dirt on
cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. pre heat gingly oil for
about ten minutes and cool it and set aside.
remove the outer skin of garlic cloves, wash ginger and dry it. make a rough pounded paste of ginger and
garlic and set aside.(don't p\remove the skin of ginger)
take about 3 to 4 ladles of oil in a kadai , add red chilies , mustard seeds and heat on medium flame. when
mustard starts to crackle, add fenugreek seeds and as soon as they turn brow, add ginger and garlic paste.
simmer the flame and fry paste for about three minutes to four minutes. put off the stove and cover the
kadai. when it cools down, add the ginger garlic paste with tempering to raw avakkai along with mango
pieces.
take a wide mouth large vessel and first put mango pieces and salt. rub thoroughly. after about four or five
minutes, add all the other ingredients except oil and ginger garlic . mix thoroughly for about ten minutes.
now slowly start adding oil and simultaneously mixing it with a ladle. add oil till the masala and mangoes
are very wet but not dripping with oil. retain the balance oil for adding later on. you may need another 250
ml for further addition.
when mixing is over, taste the raw masala for salt .if less, add as per your liking. if it is more, add some
more mango pieces .
fill up the jar with raw pickle. close the mouth tightly and tie a clean cloth on the mouth and leave it in a
dark place.
after a week, open the jar during the day time, and add further amount of gingly oil till the pickled mango
pieces are immersed in oil. leave the jar for another 3 weeks. during the three week period, shake the jar
daily so that the ingredients are mixed properly.
at the beginning of july, the pickle is ready with the first rain, enjoy avakkai and steaming rice. your spirits
will be in the 9th cloud.
beware " this pickle is very tasty , so kindly use judiciously or else the guests and visiting relatives would
take one bottle for the road when they leave.!!"
enjoy!!!
--- chundo ---
chundo
this pickle is an evergreen pickle which can be eaten with bread, chappathi, and with bondas bhajjis etc.
two extra large sized mangoes of not too sour variety but with white flesh and very hard.
salt
chili powder
turmeric
sugar
for garnishing
little oil
clove
cinnamon sticks
julienne two mangoes after removing the green skin. the julienned mass will look like a lump of vermicelli.
put three spoons of salt and a quarter spoon of turmeric powder in that julienned mass , mix thoroughly
and let it stand for about ten minutes. take a fine muslin cloth and put the julienned mango mix in to the
cloth and tie it tightly. start squeezing the mass so that the water will start draining from the tied cloth. go
on twisting the cloth ball and after some time, complete liquid will drain off. the mass of julienned mango
would be almost dry. now take a stainless steel large mouthed vessel like patela and mix the mango mass
with same weight of sugar thoroughly. add a little quantity of about two tea spoons of salt along with sugar
and then tie the mouth of the vessel with a clean cloth. keep the steel vessel in the sun for about six days.
take care to turn the pickle every day during this six days. at the end of six days, you will find that the
sugar has melted and a thick raw pickle is ready.
add four to five tea spoons of chili powder and mix thoroughly. garnish the pickle with ten to twelve cloves
and five to six two inch sticks of cinnamon fried in veg. oil and pour it on chhundo.
you see that the garnished cloves and cinnamon sticks are immediately mixed in the mass.
preserve this in glass jar. chuhundo will taste sweet and sour and will go well with a lot of things like roti,
chappathi, bread, sandwich etc.
preparation season is summer.

--- date pickle ---
date pickle (sweet sour &spiced)
this pickle is an evergreen pickle which can be eaten with bread, chappathi, and with bondas bhajjis etc.
firm golden/black dates 350 gms. raw white sour mango 300 gms.
jaggery 200 gms. dhania 50 gms.
jeera 25 gms. fenugreek 20 gms.
chili powder 150 gms. turmeric powder 1 spoon
oil (ground nut) 250 ml cloves 1 spoon
cinnamon 6 to 7 !" sticks whole black pepper 3 to 4 spoons
salt to taste.(start with 60 gms)
select mature white and sour mangoes. make 1.5 " pieces including hard shell. take care to discard the
kernel and black inner portions if any. wash with good water and first wipe it clean. now rub a fistful of salt
and a spoonful of turmeric powder and let it dry in sun till the mango shrivels. this can be achieved in one
afternoon drying itself. soak dhania, jeera and fenugreek in just a little water for ten minutes, then wash
with water and then rub them dry. after fifteen to twenty minutes of drying, make a coarse powder (very
coarse) of dhania, jeera, and fenugreek and then sundry. remove the seeds from dates . take a large vessel
and then mix all the ingredients except spices (cloves, cinnamon). taste the masala for salt now. add sun
dried mangoes and seed removed golden or black dates. add oil (half) and mix thoroughly. now take some
oil in a kadai and temper the pickle with cloves and cinnamon. place the pickle in sun for three to four
days. in between, mix everything with spoon daily. when jaggery has liquefied in thick syrup, add some
more oil if you want and again check for salt. if you are satisfied, pack the pickle in air tight jars. enjoy this
pickle with chapattis, parotta and bread. this pickle will last for an year.
enjoy!!!!
--- green chilies pickle ---
green chillies pickle (pacchai mozaka uruga)
green chilies pickle can sweep anyone of his or her feet if it is used with any rice or with savories like
bhajjis, bondas or gujarati ganthias. this pickle is having an universal appeal. a bite or two before meals
will give you a hog's appetite .goes great with corn soup and kanjee. it is also the easiest pickle to make
and can be made the whole year round. so what are we waiting for ?
long green chilies (medium hot variety) 250 gms.

mustard powder 1.5 cups
turmeric powder 1 spoon
salt 1/4 cup
lime juice 1/4 cup
lemons 4 to 5
oil (g/nut or mustard oil) 1/4 cup.
buy long medium hot chilies. remove the stalk. wash properly and wipe them dry. now make a single slit in
each chili from top to bottom and set aside. cut lemons in 8 pieces each and set aside. make lime juice
from some more lemons and set aside. powder a cup of mustard seeds (small variety) .take a wide mouth
vessel and mix mustard powder, salt turmeric powder, little lime juice and little oil. make a tight dough
.take each slit chili and fill it up carefully. take a clean glass jar and fill up one layer at bottom with cut
lemon pieces. now fill it up with stuffed chilies. in middle also place some more lime pieces. if you are left
with mustard stuffing, sprinkle on chilies. slowly pour little leftover lime juice also. now arrange rest of the
lemon pieces on top. sprinkle little salt also and close the lid of the jar tightly. within 48 hours. the juice
and liquids would settle down at the base. carefully rotate the jar in such a way that again all the chilies
are covered with lime juice liquid. repeat this for about a week. the pickle will get ready in about ten to
fifteen days depending upon the ambient temperature.
enjoy!!!!

--- injumpuli ---
injumpuli
injimpuli is almost like the wet masala of puliodirai as prepared in andhra except it has a small variation in
terms of green chilies used.
200 gms. of ginger cut into small pieces

100 gms. of green chilies cut into 1/4th inch pieces
one spoon of jaggery
one large cup of tamarind extract (fairly thick)
oil for frying (coconut/gingelly)
salt to taste
gingly seeds one teaspoon
put four ladlefuls of oil in a kadai and when it is sufficiently hot, add green chilies and saute for about one
and half minutes till they become tender. add ginger pieces and saute till they become tender. this will
take only a minute or so. now add juice extract of tamarind and let it be turned on a medium flame till the
mass becomes like a soft but thick consistency of thick vadai maavu. add about two table spoons of salt.
please see that you don't end up having very salty preparation. so add salt to taste.
remove from fire and garnish with powder of gingly seeds . cool it and store it in a glass bottle. this
injumpuli will keep good in the fridge for more than three months but outside for only about three weeks or
so.
this is a great dish for hard workers. tastes great with white rice. you won't even need any sambar or
rasam .
a variation you can add fried channa dhal and some groundnuts and use it as a base for puliodirai. if you
want a taste variation, add a bit of asafoetida in injimpuli. it will taste great.
enjoy!!!!
--- kathirikkai thoghayal ---
kathirikkai thoghayal ( tamilnadu + andhra variation )
brinjal chutney is a specialty which is very peculiar to southern cuisine.

all the states of south have their own methods and variations . i will give the recipes mentioning the
variation.
thoghayals are best enjoyed with rice.
seedless brinjals 4 nos medium sized green chilies 2 to 3 nos

fresh coconut (grated) 3 spoons oil 2 ladles
tamarind 1 marble size turmeric 1/2 spoon
asafoetida (optional) 1/4 spoon mustard 1/2 spoon
bengal gram dhall 1 spoon curry leaves 1 sprig
spicy variation
red chilies 5 nos garlic 5 cloves
kothumalli chopped 2 spoons dhania+jeera powder 1/4 spoon each
select seedless and sweet variety of brinjals. dice into small 2 cm sized pieces and fry along with green
chilies, dry chilies in a kadai using only little oil. do not use more oil.
when brinjal pieces collapse, add extract of tamarind and fry for three to four minutes taking care to
constantly stirring.
now add all the powders, salt and allow the product to cool to room temperature.
when cold, add chopped kothumalli and coconut using food processor/mixi , make chutney.
if you are making spicy variation, avoid green chilies and fry red chilies. at the end add garlic pieces and
immediately remove from stove and then add tamarind extract. rest of the method will remain the same.
after making the chutney, take a little oil in the kadai and add the tempering including curry leaves and
dhall.
when the dhall becomes pink, and mustard starts popping, temper the chutney ..
serve with steaming rice, dhosai and idlies too!!
enjoy !!
please post the feedback, it helps us and others.
--- kothumalli pickle ---
kothumalli pickle (coriander pickle )
when i had first tasted mtr's "coriander leaves pickle" , i fell in love with it immediately. so when the bottle
got empty, i thought that i had to make it myself (with a little change in ingredients). so here is the result.
this time i want you to tell me how you liked the pickle.
this pickle is so versatile, that it goes great with rice, dosai, idlies , and with almost any main dish.
coriander/cilantro 2 big bunches (400 to 500 gms) curry leaves 2 sprigs

green chilies (hot) 5 to 6 nos oil 5 to 6 ladles (3/4 cup to 1 cup)
tamarind 1.5 cup (thick extract) salt to taste
sugar just a hint (1/2 spoon) acetic acid (strong) 2 spoons
dry spices
red chilies 6 to 8 nos fenugreek 1.5 spoons (powdered)
jeera (cumin) 3 spoons (powdered) chili powder 1.5 spoons
asafoetida 1/2 spoon mustard 2 spoons
jeera for tempering 1 spoon kadalai parappu (channa dhall) 1.5 spoons
roughly pluck leaves and tender stalk from the bunch and separate thick stem and other branches (to
extract the juice).
coarsely powder jeera and fenugreek and keep aside.
wash kothumalli (cilantro/coriander) leaves and drain all water. using big jar of food processor/mixi, make a
rough paste of kothumalli and green chilies. try not to add water. but if you find that the mass sticks to
sides and does not become chutney, add a little water and grind to a rough paste. remove the thick paste
and keep aside. now make a paste of stem and thick stalks and extract juice for adding to pickle.
take oil in a kadai and add mustard, kadalai parappu and red chilies. heat till mustards is about to pop.
immediately add jeera and after 5 seconds, add tamarind extract and on top of it, add raw asafoetida.
using a ladle, keep turning the sizzling tamarind paste. when it leaves the smell of raw tamarind (five
minutes ), add paste of kothumalli and chilies .also add curry leaves now. add juice extracted from
kothumalli stems/stalks now.
fry kothumalli paste on medium/low flame or at reduced heat till water content is no more and it looks
brownish with a little hint of dark green ..this process will take about seven to eight minutes. go on
continuously turning the paste in the mean while.
now add powders of fenugreek , red chili and jeera .turn for a minute to mix properly and switch off the
flame. do not cover the kadai .let the kothumalli pickle get cold as it is. this would remove any excess
water content.
when the pickle is cold, add strong acetic acid. if you feel that oil is less, heat a ladle or two and once it
gets cold, pour over the pickle.
your pickle of coriander is ready.
enjoy!!!
--- lemon pickle ---
lemon pickle (elumichu uruga)
among the pickle lovers, we have one elumichidhasan. i am dedicating this recipe to him. he is not active
for some time, nevertheless he deserves it. thaiyir sadham and elumichu uruga are inseparable like a
married couple. i think both are made for each other. i am bringing my wife's recipe for all of you to
enjoy!!.
lemons 20 nos
salt 4 to 5 spoons
red chili powder 3 spoons
for 2nd stage

1 spoon of jeera coarsely powdered
1 spoon of mustard seeds powdered
1 tbsp of fenugreek seeds, coarsely powdered after lightly roasting in oil.
3/4 spoon of black pepper powder
1 spoon of asafoetida powder
1 spoon of black rock salt powder.
gingelly oil 50/60 ml
mustard seeds 2 spoons (for tempering)
1st stage preparation buy spotless thin skinned lemons and wash in warm water. dry with a towel and cut
the lemons in 4 pieces. if the lemons are large ones, make eight pieces. remove excess (30 %)of juice and
store it separately for other uses. take a glass jar and add in it, lime pieces and salt. add turmeric powder
and chili powder also. mix thoroughly with a steel spoon/karandi. close it tightly and set aside .next day
without opening the jar , agitate it properly so that the lemon pieces are again covered in juice and salt.
the third day, add the ingredient.
--- mixed vege pickle ---
mix vegetable pickle
carrot 1 no (small) cluster beans 50 gms.

bitter gourd 50 gms. kovakkai 5 nos.
cucumber 1 small (50 gms) raw mango 1 small
raw tomato 2 small cabbage center pieces 50 gms.
mustard powder 50 gms. ginger 50 gms. piece cut in small pieces
salt 75 gms. green chilies (hot) 10 nos. (cut in slices)
cooking oil 200 gms. fenugreek coarse powder 50 gms.
sugar 2 tea spoons vinegar/lime juice 60 ml./75 ml.
turmeric powder 1 spoon asafoetida 1/4 spoon
wash all the vegetables, raw mango, and ginger & chilies and pat them absolutely dry. now cut them in
small pieces. cut mango in small 1cm pieces without the seed hard coat. remove seeds of bitter gourd and
cucumber if any.
using a blotting paper, pat the vegetables to remove any juices left after cutting them. take salt and
turmeric and rub all the vegetables and green chilies and ginger with salt and turmeric powder and keep in
a glass jar for three days.
agitate the jar daily.
on the fourth day, add oil , mustard and fenugreek powders , asafoetida powder and vinegar or lime juice.
mix properly. taste for salt . mix thoroughly.
close the jar tightly and use the pickle after a week.
this pickle needs to be stored in the fridge. life of this pickle is three to four months (if your family lets it be
that long)
tastes great with anything.!!
please send in your feedback. we look forward to it.
enjoy!!!
--- tamarind thokku ---
tamarind thokku
tamarind thokku or puli thokku prepared in karnataka style is great in taste and goes very well with rice,
dosai, idly or for that matter with chappathi or parotthas. you should be , however prepared to enjoy
typically hot and tangy spiced taste with extra drinking water . for best enjoyment try out this thokku with
ghee and rice. you would simply love it!!
green tamarind fruits 250 gms

green chilies 100 gms
fenugreek 30 gms
sugar 3 to 4 spoons
salt to taste
edible oil 50 ml
asafoetida 2 spoons
take fully mature , sour green fruits of tamarind and remove the hard coat as far as possible, also remove
any seed part if present. remove fibres after pounding with mortar . set it aside. take chilies and remove
the stalk part. make 1/2" pieces and set aside. take oil in a kadai and heat it over medium flame. add
fenugreek seeds. when the seeds start turning pink, remove them with a sieve or poori frying ladle. add
chilies and let it fry for about 15 seconds, now add tamarind mass and asafoetida and salt. turn the whole
thing thoroughly for about three to five minutes, first on medium and then on a low flame. ensure that the
oil pervades on complete thokku mass ..when the frying is done, remove from fire and let it cool. now
powder fenugreek seeds which were fried previously and add the powder to thokku mass. make a coarse
paste in a mixi or a mortar stone. i do not advice to make a very fine paste as the appeal of green chili
taste disappears if you make very fine paste. taste for salt and sugar at this stage. if less, you can add
some and then fill up the tamarind thokku in a glass jar and store it in fridge. it does not get spoilt for a
long time.
--- tomato chutney pickle ---
tomato chutney pickle (thakkazi teaser)
this pickled chutney goes great with dosai, idlies, parothas etc. it is easy to make and will last for at least
three to four months . (if your neighbours and children have not raided the fridge)
firm ripe tomatoes 1 kg tamarind 100 gms

chili powder 3tbsps turmeric powder 1/2 spoon
dhania powder 4 spoons jeera powder 1 spoon
clove powder 1/4 spoon black pepper powder 1/2 spoon
asafoetida 1 spoon cinnamon powder 1 spoon
sugar 150 gms oil 100 ml
mustard 2 spoons salt to taste
select ripe red but firm tomatoes . wash and wipe dry. cut them in half horizontally and with a scoop or
fingers, remove the seed and extra juice from them. now cut them in small 1 cm pieces. set aside. make
thick extract of tamarind after soaking in water for 1 hour. remove all fibres and scum and filter in a sieve.
take care not to leave any stones or grit. set aside. take a steel kadai or a non stick pan, take
gingly/groundnut oil and put mustard on low flame. when mustard starts to crackle, add tomatoes and a
spoonful of salt and raise the heat to medium. briskly stir fry till tomatoes turn into pulp and oil starts
leaving. now add tamarind extract and give the same treatment. when almost all water evaporates, the
fried tamarind and tomato pulp would be of idly maavu consistency. add sugar till you reach a sweet and
sour taste to your liking. but all the while keep on turning the mass of tomato pulp. now add all the masala
powders and turn briskly on low flame. take care that it does not stick at bottom. now taste for salt and
add the required quantity. fry for maximum two minutes. by now the chutney would have thickened.
remove it and let it cool . when cold, fill up in a clean glass jar. take care that there is enough oil. if less,
add a bit on top and keep the chutney with enough oil. this would taste better than your tomato sauce or
ketchup. try once and let me know. variation you may crush 8 to 10 cloves of garlic and 2 " piece of ginger
grated and sautéed in oil. add it after cooled to the above. but if you are adding garlic, omit asafoetida .
--- currys ---
curry...curry...curry...curry.
the term curry derives from kari, a tamil word meaning sauce and
referring to various kinds of dishes common in south india made
with vegetables or meat and usually eaten with rice
in tamil cuisine, from which the word originated,

curry refers to any dry preparation involving meat
or vegetables shallow-fried with dry spices.
used as a word in itself, it usually means chicken curry
or mutton curry; the dishes made with vegetables are usually
referred to with the vegetable as prefix - e.g. potato curry,
beans curry. curry is usually eaten with rice and sambar or rasam.
-wikipedia
--- aviyal ---
aviyal (mix vegetable curry cooked in coconut medium from kerala
cut all the vegetables to at least 2" in length and see that the white gourd pieces are at least 1" cubes to
1.1.5 " size. the muringakkai (drum sticks) also must be about one and half inch long. cook the above
vegetables on direct heat with water, turmeric, salt for about 15 minutes or pressure cook till 3/4th cooked.
now add the ground masala of coconut and chilies (fine paste) and cook on a medium flame for further five
to eight minutes till the vegetables are fully cooked. now take the curd and coconut oil in small bowl of
mixi and churn for five seconds, add this to cooked vegetables. heat the aviyal for further two minutes and
serve steaming hot with rice, poor or dosais. but it tastes best with rice.
ash gourd 350 gms. beans 50 gms.

raw banana 1 no. karna kizanga(yam) 100 gms.
drum sticks 2 nos. knol khol or potato or any other vegetable 100 gms.
sour curd ( medium) 1 cup curry leaves 2 to 3 sprigs
turmeric powder 1 spoon coconut oil 1 ladle (three tea spoons)
salt to taste
ground masala paste of the following

coconut 3/4 grated
green chilies 5 to 6 (take medium hot chilies of long variety)
enjoy!!!
--- baby tomatoes curry ---
baby tomatoes in curry
this novel curry of whole baby tomatoes is the creation of a new kind. i have fashioned some whole
vegetables curries which would , for the first time in cookery , you would be seeing. i am sure that this
curry is going to be a standard fixture once you get the hang of its preparation and taste.
baby tomatoes 300 gms onion 1 large kothumalli 1/4 cup

ginger garlic paste 2 spoons green chili 2 to 3 nos curds 1/4 cup
turmeric powder 1/2 spoon red chili powder 1 . 5 spoons cumin seed powder 1/2
spoon
dhania powder 1 spoon garam masala powder 1/2 spoon tamarind paste 2 tbsp
salt to taste jaggery 1 tbsp ghee/oil 2 to 3 ladlefuls
mustard seeds 1 spoon curry leaves 1 sprig
for gravy
poppy seeds 1 tbsp ground nuts seeds 1 tbsp
gingly seeds 2 tbsp cashewnuts paste 3 tbsp
select baby tomatoes which are not too sweet . put about 250 ml of water in a pan and heat to boil. now
put the tomatoes in and after five or six minutes, the outer skin of tomatoes would be loose. this is
blanching. remove from stove and carefully remove the outer skin of tomatoes. ensure that the tomatoes
are not cooked and do not become mushy. if you are not sure of proper blanching , keep the skin intact and
use in curry. but i would suggest you to blanch and peel them. the tomatoes would be about 30% cooked
during blanching, put them in cold water to harden them and not to let them cook by residual heat.
pluck coriander leaves , cut chilies in small pieces and set aside. make paste of onion and set aside. next
stage is to prepare the gravy slightly roast all the seeds for gravy just for about a minute . now make a fine
paste in a mixi and set aside. take care that cashew pieces are not left out.
take oil in a kadai and add mustard seeds, heat on medium flame. when mustard start to pop, add paste of
onions and green chili pieces, reduce the flame to simmer and stir briskly. . now add the ginger garlic
paste. fry for no more than two minutes.
now add chili , turmeric and garam masala powder , salt etc and turn fry for maximum 40 seconds. now
add curds and after about a minute, add the gravy paste you made with cashew, sesame and peanuts . stir
well . now add the blanched tomatoes stir fry for another minute. don't let the gravy concentrate stick to
bottom. if need be, add a cup of water. let the whole thing simmer for at least five to seven minutes. the
tomatoes must have been cooked fully by now. take care to see that tomatoes are not mashed at any
stage. (if you are afraid that the tomatoes would be over cooked, remove from gravy when they are 3/4
cooked and add just before serving. )
now add tamarind paste and curry leaves carefully mix it even while you are simmering it. . mix and cover
the kadai. you must ensure that the gravy is thick like dosai batter.
the whole tomato curry is ready. you may garnish with kothumalli leaves before serving.
ps. this curry tastes best if it is sweet sour. so please balance yin and yang and serve.
this is a truly a deccan style curry fashioned and created by me. . . tastes fantastic with rotis, chappathis,
pulaos and biriyani.
do send in your feedback please.
--- beans (guwar nu shaak) ---
today i am taking you on a pilgrimage of the land of krishna. the cowherds who are his life and soul are a
simple tribe of gopalas ahirs and rabaris. they are a nomadic tribe with very simple food habits. their curry
and dhalls have no more than two or three spices .yet the curries taste fantastic with jowar or kambu rotis.
rice and wheat is almost foreign to them. i am posting a couple of curries which have universal spices and
you too will enjoy them. why not try out?
guwar nu shaak (kotthuvaranka-cluster beans curry)
ingredients
cluster beans (kotthuvaranka) 350 gms.
garlic 8 to 10 cloves
red chilies 6 to 7 nos. (broken)
groundnuts 3 to 4 spoonful
dhania powder 1.5 spoons
jeera powder 1/2 spoon
sugar 1/2 spoon
salt to taste
oil 2 to 3 ladles
soak groundnuts (peanuts) about one hour in warm water and make a paste. set it aside. peel garlic pods
and crush them on stone and keep aside. select cluster beans which are mature but not seeded. when you
bend and break a bean, it should not display resistance due to fibers. remove the ends and cut each bean
in two. soak in water and set aside for about ten minutes. pressure cook kotthuvaranka (cluster beans) in a
pressure pan after adding sugar and a bit of salt. cook in such a manner that the beans are cooked
properly and yet they are not mushy. take oil for tempering and put red chilies after breaking them in 1"
pieces. heat on a low flame. when chilies turn brown, immediately add mustard seeds. when they crackle,
add the tempering to cooked beans. add salt and add crushed garlic, dhania, jeera powders . and if the
water is insufficient, add a little water and mix thoroughly. let it simmer for a couple of minutes. now add
the paste of groundnuts .let it simmer for another two to three minutes. the curry is ready. this curry is to
be enjoyed with roti/paratha and rice too.!! if you have noticed, chili powder is not used. the hotness is
from red chilies used in tempering. in case you want to change, add one red chili to tempering and one
spoon of chili powder to curry.
ps. if you don't have groundnuts, sprinkle about a spoon of besan/kadalai maavu as the rabaris do. but
take care not to let it get lumpy.
enjoy!!!
--- beetroot dry curry ---
beetroot dry curry (chettinadu style)
one thing i like about chettinadu curries is their amalgamation of fennel and black pepper . it is responsible
for a distinct flavour and taste which separates chettinadu food from the rest of tamilnadu food. i had
tasted the beetroot curry in madras in a famous chettinadu eatery. since the customer's rush prevented
me from getting the recipe, i had to rely on my test buds and visual capability to fathom out the intricate
spice amalgam. i arrived at the following recipe and it turned out if not exact a slightly on a better tasting
side. this curry ,according to my one and only judge (who had enjoyed the same curry in madras last
month with me. ) is a great winner. goes fantastic with rice. it tastes so great that you would not touch
kozumbu till you are fully satisfied. anything more, would be an over statement.
so here it is folks, on a platter. . . . . . . . .
(for a family of four 2 helpings)

beetroot 350 gms
green chilies 2 nos.
onion (diced) 2 nos (medium)
spices / ingredients for powder:

kadalai parappu (channa dhall) 1 spoon fennel seeds (sombu) 1 spoon
jeera (cumin) 3/4 +1/2 spoon black pepper corns 3/4 spoon +1/4 spoon
turmeric powder 1/4 spoon dhania seeds 3/4 spoon
red dry chilies 3 to 4 nos. curry leaves 1 sprig
oil 2 ladles salt to taste
lime juice from 1/4 to 1/2 lime.
tempering:
mustard seeds 1/2 spoon kadalai parappu 1 spoon
red chilies 1 no. curry leaves 1 sprig
in this curry, the trick lies in dicing the beetroots. just imagine a dime or a rupee coin. make four pieces
each having at least one 90 degree angle. that's right. you need to dice the beetroots similarly in almost
same thickness (3. 5 mm). once done, ensure that you have washed , patted dry and then diced them.
dice onions and slice green chilies in small pieces and keep aside.
take a little oil in a kadai and first fry dhall for spice powder. when slightly pinkish in colour, remove , now
add all the other ingredients like fennel, black pepper, jeera dhania , chilies etc. for powdering. fry on a low
flame for two minutes and remove and let it get cold. when the fried ingredients are cold, make powder in
a mixi (food processor) and keep aside.
take the rest of the oil in the same kadai and add the temperings. heat on a low flame, when the mustard
starts to crackle, add onions and curry leaves first. stir and fry till onions become translucent,. now add
diced beetroot and salt, stir and mix thoroughly and set the flame on slow. cover the kadai with a plate
filled with little water to cover the surface. this is to ensure that the beet roots get cooked in own
water/juice as the steam will condense and fall back in kadai. if the water is insufficient , add just a table
spoonful of water .
it will be fifteen minutes or so for the beetroot to get slightly more than 3/4 cooked.
now add the spice powder you made previously. mix in a rotary fashion to ensure that each beetroot piece
is anointed with spice powder. check for salt now , if the water is there at the bottom, fry without the
cover and let the water get evaporated. add lime juice and mix again.
let the spices get absorbed in the vegetable. reheat after 30 minutes and sprinkle freshly made powder of
1/4 spoon of jeera and black pepper on the curry and serve hot.
this curry should make its mark to your favourites at the first try. !!!
enjoy!!!
--- baghare baigan ---
baghare baigan (dakshin style)
when mughals came down to south, they brought with them, the art of cookery with delicate spicy cooking
methods. this was in sharp contrast to fiery chili dominated southern curries and sambars and rasams.
local food fare did not boast of any frills and were rather sparsely spiced and simple in preparation, but hot
to the core.
there has to come an amalgamation of food when the cultures meet. the gravy using sesame, poppy and
cashewnuts was a distinct addition to southern fare.
born was deccan style of food which used spices, oil seeds like peanuts, kaju, sesame and badam along
with tamarind and local hot chilies. this is reflected in hyderabadi spicy-hot combination in the curries,
biriyanis and meat dish preparations. dakshin cooking with peanut/sesame and poppy delivers the punch
of spices and hot chilies taste with a velvet glove enclosing iron fist. this is unlike fiery rasams and curries
which are hot when put in mouth.
previously i had introduced you to one lovely but hot curry of mirchi ka salan . today, i will be introducing
baghare baigan. (thalicchu kathirikkai).
tastes great with parathas, rotis and biriyani or plain rice.
ingredients
baby brinjals (sweet) 12 nos

green chilies 2 to 3 nos
onions (medium) 2 to 3 nos
tamarind extract 1/4 cup
jaggery/sugar 1 teaspoon
oil for cooking 4 ladles
for gravy
desiccated coconut (copra) 2" piece

sesame seeds powder 1/4 cup
groundnut powder 3 tablespoons
khuskhus (poppy seeds) 2 tablespoons
spices
chili powder 1 tsp

dhania powder 1.5 tsp
jeera powder 1 tsp
turmeric powder 1/4 tsp.
ginger 3/4 "piece
garlic (optional) 10 cloves
spices for tempering
jeera 1 tsp
mustard seeds 1/4 tsp
garnishing
kothumalli 1/4 cup
whole green chilies 4 to 6 nos
select only sweet variety of baby brinjals, which are soft when, pressed lightly. (hard ones have seeds). cut
the stalk till end retaining the green sepals. make a crosscut in each brinjal from top till the sepals. take
about two ladles of oil in a kadai and add the jeera red chilies and mustard. heat on a medium flame. when
mustard starts to crackle, add all the brinjals .sprinkle half a spoon of salt, mix thoroughly and cover the
vessel . reduce the flame after a couple of minutes to low and cook the brinjals for about further ten
minutes. take care to see that brinjals do not collapse or get over cooked.
remove and set aside.
take a little oil in kadai, roast very lightly sesame seeds, copra and groundnuts for about a minute only.
add poppy seeds last and remove from fire and let it cool.
take onions and slice in round rings or long slices. fry onions till translucent. set aside. take same kadai and
add sliced ginger and sliced garlic. light fry in oil for 45 seconds and set aside.
now powder peanuts, poppy seeds, sesame seeds in a mixi. please see that poppy seeds are also fully
ground. now add chili powder, dhania powder, and turmeric powder . run the mixi a little.
now add all onions, ginger , garlic and green chilies along with the powder and make thick paste. at this
stage, if you like, you may add garam masala to your taste.
(1 spoon) remove the paste from the mixi bowl and set aside.
take about 2 ladles of oil in the kadai and add a pinch of mustard seeds. heat on medium flame. when
mustard starts to crackle, add tamarind extract and stir vigorously not letting the hot oil burn and
coagulate the extract. when the raw smell of tamarind goes off, add the paste you have made and
required salt to the kadai and keep stirring to avoid sticking at bottom. add a little water and cook the
gravy till raw smell of peanuts goes off. this will take about five to six minutes. add jaggery or sugar now
and mix thoroughly. a nice aroma will waft. add the pre cooked brinjals to the gravy . switch off the stove
and keep for about ten to fifteen minutes covered. sprinkle finely chopped kothumalli and decorate with
green chilies.
serve hot.
enjoy this hot curry with rice or parottas or rotis. enjoy !!!
please post your feedback .
--- brinjal (baigan-bhartha) ---
baigan-bhartha
(grilled/steamed brinjal cooked with spices) kathirika masala curry
there are two ways of cooking this dish. one is by open fire roasting (grilling)of the egg plant/ brinjal or by
steam cooking the eggplants in a cooker without adding any water for cooking. i have perfected steam
cooking method which i am posting as under. this curry is neither dry nor it is with gravy but in between.
this tastes great with rice, paratha, rotis or nans.
big variety brinjals 2 nos. (750 gms) onion (large) 1 no.

garlic 8 cloves ginger 2" piece
tomatoes 2 nos. (medium) sour curds 200 ml
green chilies 2 to 3 nos. red chili powder 1 spoon
turmeric powder 1/2 spoon dhania powder 2 spoons
jeera powder 3/4 spoon freshly cut kothumalli 1/2 cup
oil for tempering 2 ladles (40ml) mustard 1 spoon
salt to taste sugar 1 spoon
select seedless variety of big brinjals which are meant for bhartha . smear oil/ghee over them , make a
vertical cut on each and steam cook in a pressure cooker container without adding any water to the
brinjals. add water only to cooker for generating steam. cook for five whistles. set the cooker aside and
prepare the spices . make a coarse paste of ginger garlic .it should not be a paste. cut onions in very small
pieces, also dice tomatoes, slice green chilies. cut kothumalli very finely. take oil for tempering in a kadai
and add mustard seeds. set the gas flame on medium. when the mustard starts to crackle, add cut onions.
turn the onion till it turns pink. add tomatoes and turn for about three minutes, now add ginger garlic paste
and sliced chilies and fry for about further three minutes. now when the oil starts leaving , add curd and
briskly mix the whole thing. add chili powder, turmeric powder and dhania and jeera powders. add salt and
sugar ..mix the spices properly and let the whole thing fry on a low flame for another minute or two. set
the spice gravy aside.
take out the brinjals and remove the skin. also remove the stalk. see if there are any seeds. remove them
also. carefully remove the cooked brinjal flesh in a separate vessel and mash it with forks and hand .do not
use blender or else the whole thing will become sticky paste. when the mashing of brinjal flesh is over, add
the same to the previously prepared spice mixture, set it on a medium flame, and turn it briskly so as to
avoid sticking at the bottom. when the whole thing is steaming and almost bubbling, remove from fire and
cover it immediately.
your baigan bhartha is ready. garnish with freshly cut kothumalli and serve hot. if you taste this dish once,
you are sure to fall in love with this for ever.
method for roasting the brinjal (if you want the roasted type )
smear oil over each brinjal and over the fire, hold the stalk of each and roast it , taking care to turn it
slowly to let it cook properly .when the whole outer skin is black, and the brinjal becomes tender, remove
the burnt skin and use the cooked flesh. you can use grill or micro to do the roasting also. the rest of the
recipe remains the same.
enjoy!!!
--- brinjal (ringana-batata) ---
ringana-batata nu bharelu shaak (stuffed potatoes/brinjal curry)
this is my most favourite gujarati curry. the stuffing varies so much that if you go on changing the
stuffings, the curry tastes divine and different every time you change it and taste it.
250 gms. baby brinjals 350 gms. medium sized potatoes

25 gms. peanut coarse powder 25 gms. kadalai maavu (besan)
2 spoons of dhania powder 1/2 spoon of garam masala
2 spoons of cut kothumalli 2 nicely cut chilies
1 spoon of garlic paste 1 spoon of ginger paste
1/2 spoon of red chili powder 1/4 spoon of turmeric powder
salt one and half times to your taste cooking oil for making stuffing
gingelly seeds for garnishing
make a cross cut on brinjals and set aside. make one and half inch pieces of potatoes or better use same
sized whole potatoes .make a deep single cut where you can stuff properly. set aside.
now prepare the stuffing. take groundnuts without red skin and coarsely powder it. mix kadalai maavu
(besan) red chili powder, turmeric powder, salt, ginger - garlic pastes, kothumalli, finely chopped chilies,
dhania powder along with ground nut powder and garam masala in a big katora, add about two spoons to
three spoons of cooking oil to make the working dough of the stuffing. the consistency of the stuffing
should be like thick upuma.
you must remember to add more salt as the salt is to permeate in the brinjals and potatoes.
stuff the potatoes and brinjals with the stuffing masala. take about two ladles of oil in a non stick pan and
add mustard seeds and gingly seeds for tempering (some people temper with gingly seeds after the
vegetables are fully cooked. i prefer the same way) when the mustard seeds start crackling, slowly place
stuffed potatoes first and then brinjals in the pan. cover the pan with a lid .i would suggest you to cover
with a thattu which is semi filled with water. this would ensure the water released from vegetables falling
back in the pan and facilitate better cooking. it will take about twenty to thirty minutes on a low flame to
cook this curry. take care to turn the vegetables slowly every five minutes. this will ensure proper all round
cooking.
now you can garnish with gingly seeds crackled in a little oil. decorate with finely chopped kothumalli. this
curry is dry. but some people in gujarat do use a gravy of besan with
spices and potatoes (mashed) the stuffed vegetables are placed in the gravy and served.
this dish tastes heavenly with phulkas and rotis. surprisingly this goes great with rice also.
variation
instead of using ginger garlic, only asafoetida (perangayam) is used , peanut powder is avoided. the rest of
the ingredients remain the same.
enjoy!!!
--- brinjal-potato stuffed ---
ringana-bateta nu bharelu shaak

stuffed brinjal-potato curry
this is my most favourite gujarati curry.

the stuffing varies so much that if you
go on changing the stuffings, the curry tastes divine and
different every time you change it and taste it.
ingredients
250 gms. baby brinjals

350 gms. medium sized potatoes
25 gms. peanut coarse powder
25 gms. kadalai maavu (besan)
2 spoons of dhania powder
1/2 spoon of garam masala
2 spoons of cut kothumalli
2 nicely cut chilies
1 spoon of garlic paste
1 spoon of ginger paste
1/2 spoon of red chili powder
salt one and half times to your taste
cooking oil for making stuffing
gingelly seeds for garnishing
method of preparation 1st stage
make a cross cut on brinjals and set aside. make one and half inch pieces of potatoes or better use same
sized whole potatoes .make a deep single cut where you can stuff properly. set aside.
now prepare the stuffing. take groundnuts without red skin and coarsely powder it. mix kadalai maavu
(besan) red chili powder, turmeric powder, salt, ginger - garlic pastes, kothumalli, finely chopped chilies,
dhania powder along with ground nut powder and garam masala in a big katora, add about two spoons to
three spoons of cooking oil to make the working dough of the stuffing. the consistency of the stuffing
should be like thick upuma.
you must remember to add more salt as the salt is to permeate in the brinjals and potatoes.
method of preparation 2nd stage
stuff the potatoes and brinjals with the stuffing masala. take about two ladles of oil in a non stick pan and
add mustard seeds and gingly seeds for tempering (some people temper with gingly seeds after the
vegetables are fully cooked. i prefer the same way) when the mustard seeds start crackling, slowly place
stuffed potatoes first and then brinjals in the pan. cover the pan with a lid .i would suggest you to cover
with a thattu which is semi filled with water. this would ensure the water released from vegetables falling
back in the pan and facilitate better cooking. it will take about twenty to thirty minutes on a low flame to
cook this curry. take care to turn the vegetables slowly every five minutes. this will ensure proper all round
cooking.
now you can garnish with gingly seeds crackled in a little oil. decorate with finely chopped kothumalli. this
curry is dry. but some people in gujarat do use a gravy of besan with
spices and potatoes (mashed) the stuffed vegetables are placed in the gravy and served.
this dish tastes heavenly with phulkas and rotis. surprisingly this goes great with rice also.
variation
instead of using ginger garlic, only asafoetida (perangayam) is used , peanut powder is avoided. the rest of
the ingredients remain the same.
--- brinjal (stuffed baingan) ---
stuffed baigan
if you have taken this peas masala with bread slice in bombay halwa house on nsc bose road in madras or
on mount road, you would never forget the taste. without being very hot, it was so beautifully spiced that
anyone would make it a point to ask for the same dish again and again. i have brought that magical recipe
for the hubbers. you are sure to be enchanted by this masala peas curry ,as i have been for over thirty
years. i try to visit the outlet on nsc bose road even today when i visit madras.
1/4 portion of vegetable mass.

1/4 portion of besan/nuts powder/khuskhus/dhalls.
1/4 portion of kothumalli (chopped along with ginger or garlic and other green spices like green chilies)
1/4 portion of dry spices like garam masala powder, salt, little oil, turmeric, asafoetida, jaggery , amchur,
etc.
soak peas overnight with quarter spoon of soda bicarb. next day drain the soda water and use fresh water
and pressure cook the peas after adding little salt. keep a fairly medium sized potato for mashing purpose
also. the peas must be cooked 100% and they should be slightly over cooked too. keep aside.
mash the potato after peeling and keep aside. make paste of ginger and garlic along with green chilies.
also make paste of raw onions keep aside. roast one onion on open flame and once the outer cover is
burnt, remove it and make paste of the roasted onion and keep separately.
take all the dry spices like pepper, jeera, dhania, cinnamon cardamom poppy seeds and powder them
finely. if you do not have all the spices, you may take 1.5 spoons of garam masala but jeera and dhania
quantity should not be reduced.
take oil in a kadai and add just a pinch of mustard seeds to check the temp of oil .when mustard crackles,
add onion paste. stir fry properly till it turns pinkish and raw onion smell goes. add ginger garlic chili paste.
fry for about one minute. now add all the dry spices powders and fry the masala for one minute at the
maximum. now add cooked peas, mashed potato and add the paste of roasted onion. add salt to taste.
mash about 5% of peas in the vessel to make thick gravy of idly maavu consistency stir thoroughly and
add 200 ml of water and amchur powder or tamarind paste and let it simmer for about four to five minutes
on low medium flame. by now your taste buds would have been working overtime. but please wait .ensure
that the curry is thick, very thick .this curry should not leave any water on bread. place a slice of sandwich
bread and pour thick peas masala over it. garnish with kothumalli and finely chopped onions and serve
steaming hot. don't forget to give a spoon also .
enjoy!!!!!!
and please post your feedback without fail.

--- brinjal curry ---
spicy brinjal curry
this vegetable curry is specially concocted for pregnant women. this curry can be eaten with paratha, rotis,
rice and its taste will linger for a long time. that is a promise.
(for normal cooking, please reduce the spices by exactly half.)

200 gms. small round brinjals 10 cloves of garlic
2" ginger 4 nos. green chilies
2 ladles of fresh curds 15 gms. cashew or groundnuts or two spoons of khus khus (gasgasa)
1/4 spoon of turmeric powder 2 spoons of dhania powder
40 ml. of cooking oil 1 spoon jeera
1/2 spoon mustard seeds salt to taste
cut the brinjals in to four in a cross cut. don't make pieces but keep the stalk intact so that the brinjals
cook properly. make a paste of ginger, and garlic, also grind and make paste either of groundnuts or
cashew nuts or khuskhus (gas gasa) with little water take a little oil in a kadai and add the jeera and
mustard seeds .when it starts to crackle, add paste of ginger garlic and fry for only two minutes on a very
low flame. now add green chilies, turmeric powder, dhania powder and fry for another 30 seconds. remove
from fire and let it cool. once it is cold, grind the mixture of masala in a mixi, now add two ladles of fresh
curds to the grinding cup and churn the wet masala for 30 seconds. remove the wet ground masala in a
separate cup. make a paste either of groundnuts/cashew nuts or khus khus. take some oil in a kadai again
and put the brinjals in it when the oil is hot. add half the salt now and cover the vessel and add water to
top cover. keep on turning the brinjals over a medium or low flame from time to time. the brinjals must not
be over cooked or under cooked. it will take about 15 minutes for brinjals to cook. now add the wet ground
masala to cooked brinjals and slowly turn thoroughly. add the other half of salt now. keep on cooking the
mixed brinjals for another two minutes. taste now for salt and other ingredients. now slowly add the paste
of khus khus/groundnuts/cashew nuts at this stage and add a little water so that the paste does not stick
at the bottom. mix the masalas once again thoroughly and let it simmer for four to five minutes. garnish
with freshly cut kothumalli and serve hot. please reduce the hot spices by half for normal cooking. this
curry is hot because pregnant women usually like very spicy dishes. it is biologically good for pregnant
women to eat chilies and other spices .they help in keeping the system clean, chilies are good pain killers
and spices keep the blood flow proper. the sweat glands are over worked and they help in removing the
toxins.
enjoy!!!
--- brinjal curry (bihari) ---
spicy brinjal curry (bihari style)
i was first introduced to bihari curry when i visited my uncle in raniganj on border of bihar. he had a lot of
bihari workers in his workshop who would cook their daily curry . abdul was one worker who was from
srikakulam but cooked curries bihari style. if i am not forgetting there were couple of others. they would
patiently start grinding all the spices and making pastes on a stone .their work would start from plucking
the fresh vegetables and then one would cut them and other would set about preparing the spices. it was a
long process of patiently making a curry .my uncle who is one of the best cooks i have ever known, himself
was all praise for the great bihari curry. even though i was not fully interested those days in intricate
methods of cooking, i simply marveled at the heavenly wafting aroma which would spread around. i have
recreated that bihari magic in the spicy brinjal curry. i have taken liberty to omit and add a couple of things
from the ingredients. i have omitted mustard oil as it may not be much agreeable to our southern palate.
brinjal (bhartha baigan variety large) 1 no. or sweet small brinjals 250 gms.
tomatoes 2 nos. (medium sized) onion 1 no ( medium)
garlic 6 to 7 cloves red chilies 4 to 5 nos.
turmeric whole 1/2" piece dil seeds 1 pinch
omam 1.5 pinch jeera 1 spoon
poppy seeds 1.5 spoons dhania seeds 2 spoons
fenugreek 1/4 spoon mustard 1/4 spoon
onion seeds (if available) 1/2 spoon big elaichi 1 no.
maratti moggu 4 to 5 nos. cloves 4 to 5 nos.
cinnamon sticks 2 nos 1" size nutmeg (jajika) 1 small piece
salt to taste mango powder /tamarind extract 3/4 spoon
for tempering
oil 2 to 3 ladles
mustard, jeera, fenugreek , onion seeds all put together 1 .5 spoons
take about 30 ml of water in a katora and soak. all the dry spices , chili, turmeric (pounded in small
pieces), cinnamon, cloves, jeera, onion seeds dhania, big elaichi, poppy seeds maratti moggu, nutmeg
mustard, fenugreek for at least one hour and make a paste of all the spices in a mortar or in a mixi. but i
would strongly advice to do it in a mortar. the paste should be thorough without any rough ingredients. this
may take some time and patience and also careful handling. now take onion and garlic, crush and make a
paste of both with stone if possible. or else make a paste in mixi. set it aside. dice tomatoes in small
pieces. cut brinjal just before tempering and keep this as the last job. brinjal must be cut in pieces of about
1" to 1.5 " size. take oil in a kadai and put the tempering spices. heat on a medium to low flame. when
mustard splutters, add tomatoes and turn for about three to four minutes tomatoes would leave juice .add
brinjal pieces and turn for about two minutes. now add a cupful of water and salt. and cover the kadai and
let brinjals get cooked on medium flame. check after four to five minutes .the brinjals get cooked very fast
so you must ensure that they are 3/4 the cooked and not fully cooked. now add the paste of onion garlic
and turn the curry thrice or four times till all the brinjal pieces are coated with paste. add paste of wet
spices now mix properly and add 1/2 to 3/4 the cup of water to make thick gravy. set the flame on low and
cover the kadai. cook for another five minutes or so. don’t let gravy stick to bottom of kadai. the brinjals
would have cooked by now. taste for salt. now add amchur powder or tamarind paste and stir carefully so
that it mixes with gravy properly. by now the whole house would be full of an exotic aroma of bihari curry.
leave it aside for about half an hour for spices to set. reheat and serve piping hot. bihari curry is always
spicy and hot. enjoy with roti or rice. generally biharis enjoy all their curries with rice. exception being dry
potato spicy curry.
enjoy!!!
--- brinjal curry (ringana) ---
ringana nu shaak (brinjal curry)

this curry is almost always enjoyed with kambu roti. but you can enjoy it with rice also apart from roti or
parotta.
ingredients
brinjals long variety 350 gms.

onion 1 no.
garlic 8 pods
tomato 2 nos.
red chili powder 1 .5 spoons
dhania powder 2 spoon
jeera powder 1/2spoon
sour curds (medium) 1/2 cup
mustard/jeera seeds 1/4 spoon each
red chilies 2 nos.
salt to taste
cut brinjals (should be seedless or less seeded) in to 1.5 inches pieces first and then cut them in 4 pieces
each. if the brinjals are thin, cut in half. if you don't get long variety of brinjals, you can use baby brinjals
cut in two after removing the stalk. peel and crush garlic pods. crush onion also. if you don't have facility to
crush onion, make a rough paste in a mixi. dice tomatoes and keep aside. take oil in a kadai and add the
temperings. i.e., mustard jeera seeds and broken red chilies. when mustard starts crackling, add crushed
onion and crushed garlic .fry for a minute and add brinjal pieces . add salt and turn three four times to mix
the salt. lower the flame on low, cover the kadai and let brinjals get cooked in own juice along with onions
and garlic .this will not take more than five minutes. when the brinjals are cooked, add tomato pieces,
turmeric, chili and dhania jeera powders. mix and add quarter cup of water. now add curd and let it simmer
for four to five minutes on slow flame. turn off the stove and let the curry set for about fifteen minutes.
reheat and serve hot.
enjoy!!!
--- brinjal kootu ---
i was preparing to try a different approach to kootu i had in mind but i just could not get the right
combination. so yesterday evening when i went in the kitchen, i was blank and had no plan. one thing was
sure that i was not adopting any standers style like kerala kootu or tamilnadu kootu , neither was i going to
use curds or lime. i just set about fashioning kootu powder with one after the other ingredients. for giving
body to powder, i used a shortcut of using sambar powder but jeera was the magic i wanted to retain, it
had to have a hot bite so more red chilies went in and then came the question of making it totally different
, so asafoetida in raw state went in the powder. as a soothing touch, coconut (copra) powder also went in.
the rest was elementary. you have the result in the form of recipe which got me 8.5 on a scale of 10 from a
very strict daughter who gives marks as if she loses a million bucks with every mark awarded.
so go ahead folks and try this keta kootu which stands for kerala tamilnadu kootu. national integration of
the best kind i would say.!!
kathirikkai kootu (keta kootu)
for a family of four 2 servings

green/regular brinjals 350 gms
tamarind juice 1 tbsp
salt to taste
kootu powder
asafetida 1/2 spoon kadalai parappu (channa dhall) 1 tbsp
curry leaves 1 sprig sambar powder (t. nadu style) 1 spoon (heapful)
coconut powder 2 table sp whole red chilies 2 to 3 nos
jeera 1/2 spoon
tempering
mustard seeds 1/4 spoon black gram dhall (ulutham parappu) 1 spoon
red chilies 2 nos (broken) oil (gingly) 60 ml (2 to 3 ladleful
first prepare kootu powder. this powder is different from the ones you might have used so far. fry kadalai
parappu in a little oil till just it starts changing colour. under no circumstances, it should be even light
brown or give off frying smell. fry green curry leaves and red chilies along with parappu. powder them after
they are cold along with sambar powder, jeera, asafetida and copra (dry coconut ) . do not use desiccated
coconut please. set aside.
select green brinjals (long ) or usual dark brinjals of long variety. if not available, use others but brinjals
should be of sweet variety and not acidic.
cut in 1. 5 " long pieces of 4 pieces from one big piece. immerse in water for about ten minutes. this would
remove the enzyme oxidase which browns it and sometimes gives it a funny taste.
pat dry with a clean cloth. take oil in a kadai , add the tempering. set on medium flame. when the mustard
seeds start popping, the black gram dhall would have turned slight brown. now add the brinjals and sauté
for four minutes at the most. now add a spoon of tamarind juice and salt. mix thoroughly and cook for
further two to three minutes. by now the brinjals would be 3/4 cooked. now add the kootu powder you
made and mix thoroughly. taste for salt. turn the mix properly for a minute and switch off the stove. cover
the kadai and let brinjals cook in residual heat.
after 30 minutes, check. the brinjal kootu would have cooked beautifully. reheat and serve with rice, rasam
or sambar rice. tastes equally great with poories, chapattis etc.
enjoy!!!
--- brinjal masala ---
kathirikkai masala
this dish looks very complex to make but it is easy in practice. this goes well with rice, chappathis dosai
rotis etc. you can eat this along with any other rice preparation like lemon rice, pongal or even chicken or
mutton biriyani.(this recipe is from indian express
a spoon of oil.
1 table spoon of channa dhall
4 whole red chilies
1 sliced medium sized onion
1 medium sized tomato
4 cloves of garlic
the trick for making a good kathirikkai masala , says ramnath who is from tamilnadu himself, is to choose
the right kind of brinjal. ideally, the brinjals should be small . these taste better because of the softer
seeds. also the masala permeates better when the brinjals are small. for this recipe, take eight small
brinjals and cut into quarters almost to the stem but not fully so that each brinjal remains whole. fry the
brinjals in three tablespoons of oil till they are half-cooked, which should take about two minutes. keep
aside. take a kadai and saute the ingredients over a low heat in about. when the mixture starts to leave
the pan, take it off the flame, add a quarter cup of grated coconut and blend the whole thing in to a fine
paste in a mixi and keep this paste aside. take about 10 ml of oil in a kadai, heat over a high flame. throw
in a quarter spoon of mustard seeds. when it starts to crackle, add a medium sized onion sliced. fry till
brown. at this stage, add the a paste made of three cloves of garlic and an inch of ginger. continue frying
till oil separates from the paste, and raw smell of ginger and garlic disappears. turn down the flame and
add quarter spoon each of chili powder, turmeric powder, and coriander powder. fry on a low flame for
about five minutes and then diced 2 numbers of tomatoes. turn back to high flame cooking till tomatoes
become tender. once the tomatoes are cooked, they will release their juices in to the kadai. turn down the
flame again and add previously made paste along with salt to taste, and continue cooking for further six to
seven minutes. now add the fried partially cooked brinjals and cook tossing once or twice, see that the
masala juices make way into the brinjals. now add about a strand of curry leaves.
your kathirikkai masala is ready.
enjoy!!!
--- capsicum curry (dry) ---
capsicum curry in kadalai maavu (dry)
capsicum curry in besan/kadalai maavu is a northern dry curry . this is a highly aromatic and tasty curry
with only a few ingredients. goes great with parothas, chapattis and poories. does not spoil in fridge for a
week or so.
capsicum 3 medium sized green chilies 2 nos

kadalai maavu (besan) 3/4 cup red chili powder 1/2 spoon
turmeric powder 1/4 spoon asafoetida 1/2 spoon (raw)
asafoetida 1/4 spoon (with tempering) salt to taste
oil 1.5 to 2 ladles mustard 1/2 spoon
fenugreek 1/2 spoon
take kadalai maavu (besan) and add chili powder, salt for maavu, turmeric powder, asa0foetida and mix
thoroughly. now add a little oil and again mix. now add water and make thick batter like dosai batter. set it
aside. dice capsicum in 1.5 cm cubes and slice green chilies in round slices and set aside.
take oil in a kadai and add mustard and fenugreek seeds. heat on a low flame. when mustard splutters,
add 1/4 spoon of asafoetida and immediately add capsicum and green chilies which you have diced add
salt for capsicum. turn briskly for about two minutes. the capsicum would become slightly soft and a fine
aroma would spread.
now slowly pour the kadalai maavu batter in kadai and keeping the flame still on medium /low, go on
briskly turning. the maavu would start simmering with bubbles of air bursting. take care not to let your
hand be smeared with hot lava of kadalai maavu. you must see that the maavu does not stick at the
bottom. all the water would get evaporated in about three to four minutes and you must also ensure that
the maavu is properly cooked and does not remain uncooked.
remove from fire and garnish with kothumalli and serve hot with roti/chapathi/poories.
enjoy!!!
--- channa-kootu ---
channa-kootu
in coconut cream (udupi special)
having failed to get this recipe from the bhattare cook of a udipi hotel, i set about doing a little homework
on my own. at the third trial, i hit upon the nearest combination. i am bringing the love's labour here. this
mild curry is so special in its taste, that you would appreciate it when you have it with steaming rice or
plain roti alone. try and you won't regret it.
coconuts 2 nos. channa 1/4 cup

fresh curds 1/4 cup khol khol or cauliflower 1/2 cup
jeera seeds 1/2 spoon jeera powder 1/2 spoon
green chilies 3 nos. curry leaves 1 sprig
salt to taste coconut oil 2 table spoons
soak channa (use red skin or kabuli white channa) overnight in warm water after adding 1/4 spoon of soda
bicarb. next day drain off soda water , wash with plain water .take half a litre of water in a cooker directly
and add half spoon of salt. add soaked channa and pressure cook the channa till almost over cooked. (it
may take 7 to 8 whistles) remove the brown skin from top of both the coconuts and retain only white flesh.
the coconut should not be too old and also not too new (elasu). grate both coconuts and add boiling water
to the grated coconut (one cup). keep it covered and set it aside for at least 30 minutes. then using the
mixi, make extremely fine paste of the coconuts along with green chilies. you may have to run the mixi for
about 10 minutes for each coconut depending on its age or more. the paste should feel like ice-cream in
texture. make small pieces of knol khol (like in aviyal) or small florettes of cauliflower and blanch in hot
water for about ten minutes till 3/4th cooked. drain off the water take coconut oil in a kadai and add jeera,
when it starts becoming brownish, add blanched vegetables and sprig of curry leaves. turn twice , add
cream of coconut .add fresh curds (should not at all be sour). also add jeera powder . now add required salt
set the flame on simmer and let it simmer for about two to three minutes. keep strict watch and stir
properly so that coconut does not stick at the bottom. a heavenly creamy kootu ala udipi style is ready.
serve steaming hot along with equally steaming rice or hot chappathis or poories. this dish is sure to get
rave reviews from your friends and family members.
ps.
the recipe is almost same as aviyal but the taste um...........is different. the consistency of this curry is also
like ice cream.
enjoy!!!
--- chhole (methiwale kabuli) ---
methiwale kabuli chhole (rajasthani style)
one remarkable thing about rajasthani recipes is, without the usage of onions and garlic , the dishes that
are prepared are remarkably tasty .
one such dish which stole my heart is methiwale kabuli chhole. (chick peas with fenugreek leaves).
this curry is prepared both in dry and gravy version. but my suggestion is to prepare semi gravy version. if
you taste this once, you would love to try this out again and again.
enjoy this curry with parathas, rotis and rice.
(two servings for a family of four)

kabuli channa (white) 200 gms fenugreek leaves 2 cups
tomato 1 large ginger 1" piece
green chilies 2 nos. kothumalli 1/4 cup
jeera powder 3/4 tsp. turmeric powder 1/4 tsp.
garam masala 1/2 to 3/4 tsp. chili powder 1 tsp.
asafoetida (raw) 1/2 tsp. besan/kadalai maavu 1 tbsp.
amchur powder/tamarind to taste cooking soda 1/8 tsp. or three to four pinches.
salt to taste
tempering
jeera 1 tsp. fenugreek seeds 1/2 tsp.
cloves 4 to 5 nos. cinnamon 3 nos of 1/2 " sticks
mustard 3/4 tsp. asafoetida 1/2 spoon
ghee 2 to 3 ladles
soak channa for 6 to 8 hours in boiling water with cooking soda added to water. then pressure cook till
channa becomes properly cooked. please ensure that the channa is really very soft. cut tomato in small
pieces. pluck kothumalli, fenugreek and cut both very finely. grate ginger , cut green chilies finely and set
aside. make thick liquid of kadalai maavu in water in a cup and set aside.
take ghee in a kadai and add tempering spices. when cloves puff up and mustard starts to crackle, add
green chilies and ginger. turn for a minute. now add 1/2 spoon of asafoetida and immediately add 2 cups of
fenugreek leaves. add salt and turn the leaves in kadai for about four to five minutes. vendhi kirai
(fenugreek leaves) would get cooked by now. add all the dry masalas including garam masala . turn for five
seconds and add tomato pieces and turn for four to five minutes on medium to slow fire. ensure that the
tomato pieces are softened .
now add pressure cooked kabuli channa. mix the fenugreek masala thoroughly. crush about 10 percent of
the channas. now add about 150 ml of water (one tumbler) and set the flame on medium and let it simmer
for about seven to eight minutes.
now add thick solution of kadalai maavu in water to the gravy along with half a spoon of raw asafoetida
powder , amchur powder, or tamarind extract to taste, and mix thoroughly. add cut kothumalli and let it
simmer for further three to four minutes.
your fenugreek kabuli channa is ready. serve piping hot.
enjoy!!!
--- chili-curry ---
chilli-curry (mirchi ka salan khajur wala)
arrival of chilies from america in the 16 the century , changed the whole outlook of food in india and other
parts of the globe. indians made use of chilies in all conceivable field .food being primary application, chili
occupies the most important position after salt. chili in green state, when fried, make you seat up and
notice "what is cooking". it announces its presence with over active tear glands, burning throat and
coughing .but the tongue gears up for that heavenly taste that is going to follow. lets all give a glowing
tribute to chilli. i will post different varieties of chili preparations in my chilli express. i am posting the chilli
curry made in a blend of deccan/hemant style. i have made some changes and have tried to give a touch
of mine in this curry. i grade this curry in eo&et category for the uninitiated in andhra food.
onion 1 large green chilies 10 nos. (150 gms to 175 gms.)

dates 5 nos. kothumalli 1/4 cup
curds 1/4 cup ginger garlic paste 2 spoons
turmeric powder 1/2 spoon red chili powder 1 .5 spoons
dhania powder 1 spoon cumin seed powder 1/2 spoon
tamarind paste 2 to 3 tbsp garam masala powder 1/2 spoon
salt to taste jaggery 1 tbsp (optional)
ghee/oil 2 to 3 ladlefuls mustard seeds 1 spoon
for the salan (gravy)

poppy seeds 2 tbsp ground nuts seeds 1 tbsp
gingly seeds 2 tbsp cashew nuts paste 3 tbsp
select long green chilies which are not too hot or not too tasteless. if you cant get less hot variety, add
equal number of capsicum pieces. cut them in two each and cut again each piece vertically in half. the
slices should be of about 1.5"in length. or so. seeds are an integral part of this curry so don't discard the
seeds. cut onion in long slices and pluck coriander leaves and set aside. deseed dates and make two
pieces of each date and set aside. next stage is to prepare the salan. slightly roast all the seeds .just for
about a minute. now make a fine paste in a mixi and set aside. take care that cashew pieces are not left
out.
take oil in a kadai and add mustard seeds, heat on medium flame. when mustard start to pop, add sliced
onions and green chili pieces, reduce the flame to simmer and stir briskly. the outer skin of chilies will start
to whiten a bit. now add the ginger garlic paste. fry for no more than two minutes.
now add chili , turmeric and garam masala powder , salt etc and turn fry for maximum 40 seconds. now
add curds and after about a minute, add the salan paste (gravy) you made with cashew, sesame and
peanuts. stir well. stir fry for another minute. don't let the gravy concentrate stick to bottom. if need be,
add a cup of water. let the whole thing simmer for at least five to seven minutes. the chilies must have
been cooked fully by now. take care to see that chilies are not mashed at any stage.
now add tamarind paste and curry leaves carefully mix it even while you are simmering it. after a couple of
minutes, add date pieces to the gravy. mix and cover the kadai. you must ensure that the gravy is thick
like dosai batter. the chilli curry is ready. you may garnish with kothumalli leaves before serving.
ps. adding jaggery is strictly optional. if you are entertaining northern friends, jaggery will be ok. but if you
are with southern friends, avoid jaggery. dates will cool your tongue and alternate enjoying chilies and
dates pieces. this is a truly a spicy curry not made for lesser mortals if over used. tastes fantastic with
rotis, chappathis , pulaos and biriyani.
enjoy!!!
--- green peas (mutter shahane) ---
mutter shahane (green peas curry with julienned potato in spicy sauce)
this recipe that i created is dedicated to renuka shahane's mom who inspired me to create this curry. i was
preparing spicy green peas curry. at that time tv artist renuka shahane's mom appeared on tv cookery
show with julienned potato maharashtrian recipe. this gave me an idea to incorporate julienned potatoes in
my curry. i used long potatoes and julienned pieces were at least 4" to 5" long. my son who came from
office could not make out what long things were. they were like nothing he had ever known or tasted. thus
a new curry form was born with above name and after that, i have confused people with julienned potatoes
in peas curry and guests just cannot make out that they are potatoes. needless to say that this curry also
is tasty.
green peas 2 cups potato 1 large (4" to 5" long)

coconut 1/4 (quarter ) green chilies 4 to 6 nos
onion 2 nos medium garlic 8 cloves
ginger 1" piece lemon juice 1/2 lemon
cloves 5 to 6 nos cinnamon sticks 3 nos 1" size
jeera seeds 1/2 spoon dhania jeera powders 1/2 spoon each
mint leaves 1/4 cup kothumalli 1/4 cup
garam masala 3/4 spoon salt to taste
select a long potato and peel the skin. using a multi- wafer machine, julienne it using thicker julienning
side. if you are using a food processor, use larger holed julienning blade. the thickness of each strand must
be at least 3 mm. take some water in a plate and place the julienned potato strands immersed in water. i
use a quarter spoon of lime juice with water. this will keep the potato strands erect and turgid. cook green
peas in pressure pan taking care that you don't over cook. don't forget to add a quarter spoon of sugar and
a bit of salt to pressure pan. this helps to enhance green colour. once peas are cooked, set it aside. prepare
a paste of onion, make paste of garlic and ginger also .set them aside. make paste of coconut and green
chilies and set aside. lastly make a thick paste of mint and kothumalli and set aside . now take oil in a
kadai and add jeera , cloves and cinnamon sticks. heat on a medium flame. when cloves puff up, add onion
paste. fry till it leaves oil. now add ginger garlic paste. fry for another two minutes. now add coconut paste,
dhania jeera powders, garam masala and fry the spices along with coconut paste for about a minute. now
add cooked peas, julienned potato strands and mint kothumalli paste and salt to taste. turn carefully twice
or thrice. add about a cup of water and let the whole thing simmer on a low heat for about four to five
minutes. check carefully if potato strands are 3/4 cooked. in this curry, the potatoes must not be fully
cooked, when you are satisfied that the curry is ready, add lime juice, stir properly and switch off the
flame. keep the cover of kadai or frying pan partially open or else potato will get fully cooked and the curry
will lose its appeal of surprise. the aroma and taste of this curry will be as good as the surprise on people's
faces in trying to find out what long strands are.
enjoy!!!
--- green peas curry ---
green peas curry (with potatoes)
green peas and potatoes curry in thick gravy is a very wholesome and a delicious dish which goes best
with roti/paratha and poories. it tastes equally great with rice too.
2 cups green peas 2 medium sized potatoes diced into 1/2 inch cubes
1 tsp chili powder 3 nos medium sized tomatoes diced into small pieces
1tbsp dhania powder 1 large potato steam cooked and mashed for gravy
1/2 tsp turmeric powder 3 medium sized onions made into paste
3 nos. star anis 2" ginger piece made into paste with onion
1 tsp garam masala 1 tsp asafoetida (milder variety) if strong variety, or pure, put only a pinch.
salt to taste 1/2 lemon for juice (you may use more if you like sour)
1 tsp sugar
for tempering:
1 tsp jeera oil for frying and tempering( about 25 ml for frying and 10 ml for tempering)
6 cloves 3 nos of 2” cinnamon sticks
3 cloves of garlic cut into small pieces
steam cook green peas and diced potatoes and 3 nos. of star anise. take care not to over cook. but it
should be only 3/4th cooked. while steam cooking , add 1 spoon of sugar and 1/2 spoon of salt. this will
give a very bright green colour to peas. when the peas and potatoes are 3/4th cooked, remove from the
pressure cooker, and set aside.
gravy preparation :
separately overcook (pressure) a large potato and mash it well and keep it aside. make a paste of 3 onions
and ginger. take 20 ml of oil in a kadai and put the onion -ginger paste and fry on a low flame for four
minutes. keep on turning so that the paste does not stick to kadai. when the oil starts to separate,
immediately add diced tomatoes and stir fry for about five minutes till the tomatoes are fully fried and
soft. now add garam masala, salt, turmeric powder, chili powder, asafoetida and add mashed potato. add a
little water and cook the mix for about four to five minutes till boil.
mixing :
when the gravy is ready, slowly add partially cooked peas and potatoes take care not to mash any of the
two. (in case you think that you have over cooked peas-potatoes, don't worry. pour ice cold water on the
peas- potatoes after draining the pressure cooker /pressure pan hot water.) once the mixing is over in the
pressure pan or another vessel, set it aside for at least 30 minutes. after about 30 minutes, taste for salt or
other ingredients. add anything if you want. now pressure cook the whole thing again for only one whistle.
remove the cooker from stove and immediately pour cold water over the unopened cooker or release the
steam immediately by raising the whistle (weight).. open the cooker after ten minutes and now add lemon
juice.
tempering :
take a little oil in tempering ladle and put pieces of garlic first. set the stove on slow flame. after 30
seconds, remove from fire and add this to the gravy. now take similar quantity of oil in the same ladle, add
cloves, cinnamon, jeera. heat on a slow flame. when cloves start puffing up, add this tempering to the
gravy. immediately cover the gravy . after a minute, thoroughly mix the tempering and decorate the dish
with finely chopped kothumalli and serve hot.
points to remember :
if you have pressure pan, steam cook till three whistles and immediately pour cold water over pressure
pan to subside the steam pressure. once the steam pressure is over, open the lid and keep it open. this will
give you 3/4 cooked vegetables .you can also release the steam and bring the pressure to normal.
enjoy!!!
--- kaalan ---
kaalan
karana kizangu (yam)150 gms.

raw banana 1 no.
curry leaves 2 to 3 sprigs
black pepper powder 1/2 spoon
coconut oil 3 spoons
vendhiyum (fenugreek) seeds 1/2 spoon
mustard seeds 3/4 spoon
sour curd 2 cups
salt to taste
to make into paste

coconut 1/2 grated
green chilies 8 to 9 of medium hot variety
cumin seeds 1 spoon
first grind and make into paste coconut, cumin seeds and green chilies. you can use a mixi (oriental
blender) to do this but in my opinion, if the paste is made in a mortar and pastel. the taste is far far better.
make 1" cubes of karana kizangu (elephant yam), raw banana and pressure cook along with pepper
powder, turmeric powder, salt and curry leaves. take care not to over cook as karana kizangu has
tendency to get over cooked very fast. you can cook directly instead of pressure cooking, in a kadai. when
done, add the ground paste of coconut and chilies along with curd and heat for about four to five minutes
till it starts to simmer. now temper it with vendhaiyum (fenugreek), mustard and chilies heated in coconut
oil. when mustard seeds start to crackle, pour over kaalan and immediately cover the vessel. after a
minute, heat kaalan on a medium flame and bring to boil. use water judiciously as kaalan must not be
watery like morkozumbu but should be medium thick like kurama. serve piping hot with rice .
enjoy!!!
--- kabuli chhole ---
kabuli chhole (frontier special)

among the lentils, channa (kadalai ) is the king. just imagine a kitchen without kadalai. almost all the
sweets like bundhi laddu, mohan thal, poli magaj and so many other food items would disappear. not to
speak of savouries like om podi, chivda, ganthias, bhajjis etc.
among the curries from north, chole is a class by itself. i can't imagine punjabi or northern frontier food
without chole. or for that matter a visit to marina beach without tenga manga sundal.
i am posting the most favourite of my curry kabuli chhole which earned a name for me in my son's college.
i am posting this recipe now for you to earn the same status.
(for a family of four two helpings)

kabuli channa (white) 1. 5 cups channa dhall (kadalai parappu) 3 tbsp
onions (paste made of) 1 large onion (diced ) 1 medium
ginger 1. 5" piece garlic 6 to 8 cloves
green chilies 3 to 4 nos tomatoes 2 to 3 medium
kothumalli 1 cup red chili powder 1. 5 spoon (check for hotness as per your need )
dhania powder 1 spoon jeera powder 1/2 spoon
garam masala 1. 5 spoons tea bags 2 nos
tamarind paste 1 spoon sugar 1/2 spoon (optional)
salt to taste
for tempering:
ghee/hydrogenated fat 3 ladles cinnamon 5 nos 1 " sticks
mustard 1/2 spoon jeera 1/2 spoon
cloves 3 to 4 nos bay leaves 2 nos
soak kabuli channa overnight in lukewarm water with quarter spoon of cooking soda. in the morning, soak
kadalai parappu in a cup for 2 hours. wash kabuli channa with fresh water again and pressure cook it for
four whistles after adding half a spoon of salt and keeping the tea bags, till they are properly cooked soft
but not mushy. remove the tea bags and set aside. pressure cook the dhall separately for two whistles and
over cook it. set it aside.
make a paste of ginger and garlic, make a paste of one large onion and set aside both the pastes
separately. soak little tamarind and extract juice .
now dice another onion fine and also dice tomatoes in very small pieces. slice chilies thin . pluck
kothumalli leaves and set aside all the things.
take ghee/veg oil in a pan and add the tempering spices set the flame on simmer .. when the cloves puff
up and mustard starts to crackle, add onion paste first and stir constantly. when ghee starts leaving, add
ginger garlic paste and fry for one minute . now add sliced chilies and tomatoes and finely diced onion and
fry for about two to three minutes till tomatoes become soft and start leaving the juice and onion becomes
translucent. now add all the dry spices and garam masala, also add the required salt and briskly turn the
gravy for 15 seconds . add the over cooked dhall after mashing it in thick coarse paste and mix properly
and make thick gravy.
now add the cooked channa and anoint the channa thoroughly with the gravy. turn on the heat to medium
and add a spoon of tamarind juice and sugar (if you want).
let the channa cook further in spices. check for salt and other ingredients like chili powder and so on. add
if you want.
if you want channa with gravy, add a little water and a bit of salt to compensate. if you want dry channa,
let the channa simmer till the gravy is thick. when you set it aside for one hour, the channa will become
dry.
kabuli channa is ready to conquer the hearts.
serve hot after garnishing with kothumalli ,and if you want , sprinkle finely chopped onions. goes great with
parathas, rotis poories and as it is.
enjoy!!!
--- kadai-paneer ---
kadai-paneer
punjabi and northern indian paneer dishes are a class by themselves. paneer curries are so numerous that
you can bring out a volume only on paneer preparation. among paneer curries, mattar paneer and kadai
paneer are real stealers. i have brought kadai paneer for the hubbers .i hope that it would bring a name to
you when you prepare this for the family and guests. this curry is meant for enjoying with roti , poories ,
naan and parathas.
for a family of four two servings

paneer 350 gms
capsicum 1 medium
sugar 1 spoon (optional)
ingredients for gravy
onion paste 1/2 cup ginger 1.5"piece (thumb thickness)
garlic 6 to 8 cloves green chilies 2 nos
cashew nut paste 1/2 cup tomato puree 1/2 cup
fresh curds (not sour) 2 spoons
dry spices powders

turmeric powder 1/2 spoon cinnamon powder 1/4spoon
clove powder of 2 cloves pepper powder 1/4 spoon
chili powder 1 spoon garam masala powder 3/4 spoon
salt to taste sour curds as souring agents to taste (optional)
for tempering
cloves 5 to 6 cinnamon sticks 3 to 4 nos
bay leaves 2 nos cooking oil/ghee 2 to 3 ladles
make paste of all the ingredients of gravy and store in different cups. make powder of cinnamon, clove,
and black pepper, etc. try and make fresh powder of all spices. keep aside all the pastes and dry spices.
cut paneer in 1.5 " long square strips like finger chips. take ghee in a kadai and fry paneer till golden
brown. set aside.
take a little ghee/oil in a kadai add onion paste after the ghee is hot, let it turn golden brown. add ginger
and garlic paste and turn for two minutes , now add tomato puree and fry till oil separates, add fresh
curds, and stir for a minute. now add all the dry spices powders, garam masala powder, and salt. fry for
about another minute. now add golden fried paneer and gently stir and mix in gravy. turn the flame to
simmer.
after two minutes , add cashew nut paste and water. mix properly. let it simmer for another five minutes or
so. ensure that the gravy does not stick to the bottom. now taste for salt and chilies. if needed, add extra
as per your taste. if you need more sour, add sour curds or lime juice to taste. mix thoroughly.
now prepare tempering with rest of ghee/ oil and add cinnamon and cloves and bay leaves .when cloves
start popping add finely cut capsicum pieces and sliced green chilies and turn on the flame to medium.
keep on stirring. when capsicum is fried in oil and starts sending smoke signals, add it along with
tempering to the gravy .cover immediately and switch off the stove.
serve hot after 30 minutes after reheating.
this kadai paneer would really make you very popular. you can decorate with silver foil and sprinkled
kothumalli leaves.
enjoy!!!
--- kootu curry ---
kootu curry
kootu is an integral part of any meal in south. the mix vegetable curry is great in its simple spice usage.
except for red chilies, curry leaves and turmeric, no other spice is used .very rarely you find cumin used in
kootu in kerala traditional palakkad recipes. come towards madras and other places in tamilnadu, there is
liberal usage of cumin and other spices like cloves and cinnamon etc. i will start with palakkad type recipe
first. it is in salutation to great cooks who come from palakkad.
elephant yam 50 gms. white pumpkin/doodhi 250 gms.

potatoes 50 gms. beans 25 gms.
green banana 1/2 green peas 1/4 cup
curry leaves 2 sprigs turmeric powder 1/4 tsp.
salt to taste kootu podi 2 spoons
for tempering
red chilies 2 nos mustard seeds 1/4 spoon
coconut oil 1 ladle ulundhu parappu(black gram dhall) 1/4 spoon
make kootu podi with 1 .5 spoons of rice, 1/4 spoon of black gram dhall and two red chilies. roast rice and
chilies till the rice turns reddish. roast the dhall separately till it turns dark .now powder all together and
set aside.
de-skin the vegetables, shell the peas and dice the vegetables to 3/4 " pieces .beans may be of about an
inch in length. pressure cook the vegetables in a pressure pan with little water, add turmeric powder salt
and curry leaves before you pressure cook. once done, remove the pan from stove and set aside.
take one ladle of coconut oil in a tempering ladle and add mustard seeds, red chilies (broken) and ulundhu
parappu (black gram dhall). when dhall turns dark pink, pour the tempering over kootu. reheat for another
two to three minutes after adding kootu podi . serve hot with rice.
i am more in favour of adding some more curry leaves when you are at the end. cover the vessel for five
minutes after reheating and adding fresh curry leaves. the subtle aroma of curry leaves in coconut oil is
very tempting.
you can make kootu with different combinations of seasonal vegetables like potulagai, gourds, channa
dhall etc.
enjoy!!!
--- kovakkai-mustard curry ---
kovakkai-mustard curry ( karnataka style)
there is only one place in south india which probably is karnataka where you find this vegetable curry using
mustard powder and not much of any other spices. i have liked this curry with rice. you too can try and
see.
kovakkai 250 gms. mustard powder 3 spoons

green chilies 2 nos. sliced sour buttermilk 1/4 cup
ulutham parappu 2 spoons red chili 2 nos.
curry leaves 1 sprig kothumalli 2 spoons
salt to taste
take mustard (small variety), powder it and add sour curd /sour buttermilk and set it aside at least for six
hours. when you find that you get a fine strong smell and taste of mustard, it is fit to use in the curry. don't
store in a fridge. sometimes, due to cold weather it may take longer for mustard to give off strong aroma.
in such a case you may use a spoon of mustard oil to save the day. cut kovakkai lengthwise in slices
(medium), slice green chilies in thick slices. take oil in a kadai and add ulundu parappu and red chilies.
when parappu turns brown, add kovakkai and salt, stir fry properly. set the flame on low and cover the
kadai. let kovakkai get 3/4th cooked in oil only. only if you want, you may add just a ladleful of water at a
time to see that kovakkai are cooked. when done, add strong aroma giving mustard in curd , and marinate
kovakkai thoroughly. add a little water and heat again on a low flame till all the water is evaporated. when
done, garnish with curry leaves and if you want kothumalli also. serve with rice and sambar.
enjoy!!!
--- kurma for ghee rice ---
kurma for ghee rice
grate two onions along with little garlic, quarter coconut and two green chilies. if you want, add one
tomato also. make fine paste. add cinnamon powder half spoon and one spoon of garam masala. fry whole
thing in oil for about three to four minutes, add dry spices like a spoon of chili powder, quarter spoon of
turmeric powder and salt. add water and boil for another three to four minutes. kurma for ghee rice is
ready. it is not necessary to temper ghee rice kurma but if you want, you can do so. ginger is not added to
ghee rice kurma. after one hour, heat up the rice with either indirect steam heat or in micro and serve
piping hot with kurma. i have a long list of people who have fallen in love with ghee rice made with above
recipe. you and your family would be joining them too!!!.
--- kurma, south indian ---
korma (south indian style)
north indian korma differs from southern counterpart in two ways. the northern kurma uses no ginger, no
pepper and no jeera. usage of coconut is also absent. it is not spicy and for southern taste, it tastes bland.
i am posting my favorite korma recipe which i hope you will try and enjoy. this korma or kurma goes great
with almost anything as a side dish.
for gravy
onion paste 1/2 cup ginger 2"piece (thumb thickness)
garlic 10 cloves green chilies 2 nos.
coconut paste 1/4 cup poppy seeds paste 2 to 3 spoons
tomato puree 1/2 cup fresh curds (not sour) 4 spoons
dry spices powders

turmeric powder 1/2 spoon cinnamon powder 3/4 spoon
clove powder of 3 cloves anis star 1/4 flower
pepper powder 1/4 spoon fennel seeds (sombu) 1/4 spoon
jeera powder 1/2 spoon dhania powder 1 spoon
chili powder 1 spoon garam masala powder 1/2 spoon (optional)
salt to taste fresh lime juice/ sour curds as souring agents to taste
vegetables of choice
green peas 1 cup diced potatoes 150 gms.
diced carrot 100 gms. diced tomatoes 1 no.
for tempering
cloves 5 to 6 cinnamon sticks 3 to 4 nos
jeera 1/4 spoon (optional) bay leaves 2 nos
anis star 1 no. cooking oil/ghee 2 to 3 ladles
make paste of all the ingredients of gravy and store in different cups. make powder of cinnamon, jeera
(cumin), clove, fennel seeds, anis star (after removing the seeds) , black pepper, etc. try and make fresh
powder of dhania seeds also. keep aside all the pastes and dry spices.
semi cook all the vegetables in a pressure cooker/pressure pan after adding some salt and 1/4 spoon of
sugar. this is to preserve and enhance the colour of green peas and carrots.
take a little ghee/oil in a kadai add onion paste after the ghee is hot, let it turn golden brown. add ginger
and garlic paste and turn for two minutes , now add tomato puree and fry till oil separates, add fresh
curds, coconut paste and stir for a minute .now add all the dry spices powders, garam masala powder and
salt. fry for about another minute. now add poppy seeds paste along with boiled vegetables and a little
water if needed. you can use boiled vegetable water also . let it simmer for another ten minutes or so.
ensure that the vegetables are properly cooked in spicy juice. now taste for salt and chilies. if needed, add
extra as per your taste. if you need more sour, add sour curds or lime juice to taste. mix thoroughly.
now prepare tempering with rest of ghee/ oil and add cinnamon and cloves , bay leaves and jeera .when
cloves start popping, temper the kurma and cover it.
serve hot after 1 hour after reheating. this kurma would steal the hearts of all your loved ones.
ps. in non veg kurma, some badham and cashew nut paste is also added.
enjoy!!!
--- kurma, vegetable ---
vegetable kurma
kurma preparation is a very fine art taken to its zenith by the deccan and southern muslim master cooks. i
have been experimenting to prepare this work of art for a long time in different ways. it tastes different
and really tasty in hyderabadi, tamilnadu, and for that matter any version you make. today i will post this
recipe with a view to really make one happy to prepare and enjoy it afterwards.
350 gms. diced vegetables (potatoes, carrots, knol khol, beans green peas)
2 nos. medium sized onions made into paste
10 cloves garlic make in a fine paste
3" piece ginger make a fine paste
2 nos. medium sized tomatoes diced in small pieces
1 cup coconut milk (150 ml)
or
2 spoons garam masala 25 gms. khus khus (ghasghasa) made into paste
1/2 spoon turmeric 2 spoons chili powder
6 nos. cloves 2" pcs, 3 nos. cinnamon
5 nos. cardamom 1/2 sp. cinnamon powder
salt to taste 1 sp. lime juice
oil for tempering and frying water as per need
partially steam cook the diced vegetables in a pressure pan after adding little salt and a little sugar to
preserve the green colour of vegetables. set aside. take a ladleful of cooking oil in a kadai and heat on a
medium flame. after the oil is hot, add cloves, cinnamon and cardamom when cloves start popping, add
onion paste. stir and fry till oil starts separating. now add ginger and garlic paste and fry for about a
minute and half. now add diced tomatoes and fry till tomatoes become soft.
now add garam masala, chili powder, salt and turmeric powder and stir fry for 30 seconds. now add
coconut milk or khus khus paste. if you are using khus khus paste, add 1 cup of water and bring the
masala mix to a boil. once the masala mix is boiling, reduce the flame to slow. add this mix to semi cooked
vegetables in the pressure pan .now cover with pressure lid and steam cook for two whistles. immediately
cool the cooker with tap water. you can release the steam by lifting the whistle(weight) also. check if
green peas are properly cooked, if not cook for further one whistle.
once the kurma is ready , remove the lid of the pressure pan and check for salt. now add one spoon of lime
juice and 1/2 spoon of cinnamon powder. cook on direct flame without lid for about two to three minutes.
your vegetable kurma is ready.
enjoy!!!!!!
--- lady's fingers, stuffed ---
stuffed lady's finger curry

(bhindi basar)
this is one curry from karachi which is very common among sindhis and memons of sindh. whenever this
stuffed curry is cooked, i get appreciative glances and once more from my family. try this out once and you
too would love to re cook the same again and again.
small tender lady's fingers 350 gms onions grated 2 medium sized
red chili powder 1.5 spoons jeera powder ¼ spoon
turmeric powder ¼ spoon dhania/coriander powder 1.5 spoons
dry mango powder/amchur ½ spoon asafoetida ¼ spoon
few drops of lemon juice salt to taste
cooking oil 4 table spoons
cut the tender lady's fingers at both the ends and discard the stalk. make a long slit in the middle for the
stuffing. set it aside. now prepare the stuffing in the following manner. grate the onions and then squeeze
the water by pressing in palm of your hand or use a tea filter. add coriander, jeera, turmeric and dry
mango powders and also the salt. make a firm dough by mixing well. now carefully stuff each lady's finger
carefully. take the oil in a kadai /frying pan and carefully put in the ladies fingers when the oil is hot.
sprinkle fresh lemon juice drops over lady's finger and over a slow fire, fry them carefully, keep turning
them till they become tender and get cooked, take care not to over fry or burn them or let them stick them
at the bottom of the pan. when done, sprinkle fresh coriander leaves and serve with rotis/paratha or with
rice.
enjoy!!!!!!
--- malai kofta ---
malai kofta
for kofta
250 gms. of potato, 100 gms. of green peas,
1/2 cup of besan (kadalai maavu) 100 gms. of finely cut paneer (cottage cheese)
1 spoon of garam masala 1/2 spoon of turmeric powder
1 spoon of dhania jeera powder 1/2 spoon of baking powder
25 gms of raisins salt to taste.
25 gms of finely cut dates 1/2 cup of finely chopped cilantro/kothumalli
2-3 finely chopped green chilies
for gravy
1 boiled and mashed potato 250 gms. of tomatoes or one large cup of tomato puree
ginger garlic paste 2 tbs. onion paste made out of 3 medium onions
sugar cashew nut paste in water made out of 6-8 cashew nuts
lime juice/vinegar(to taste) 1/2 spoon of turmeric powder
1 spoon of chilly powder 1 spoon of dhania jeera powder
salt to taste 100 ml of cream/malai.
malai kofta preparation is two fold.
method for preparing kofta:

steam cook potatoes and green peas. remove potato skin and mash the potatoes. add all the above
ingredients and mix thoroughly. take care to add green peas last. make a workable dough by adding
enough water. the dough should not be hard or else the inner portion will remain uncooked during deep
frying. now taste the mixture. add salt/garam masala if you find it less. make oblong shaped koftas like
gulab jamuns an then deep fry in oil on medium/low flame. take care that you add enough channa flour so
that the koftas do not separate while frying. keep koftas aside. you can add julienned carrots or gourd in
the kofta dough to add taste and work as binder.
heat 75 gms of ghee or oil in a kadai. add 8 cloves, 4 numbers of 2" cinnamon sticks, 8 cardamoms. when
cloves start jumping out add onion paste. turn it till oil separates. add tomatoes/puree and fry for three
minutes, now add ginger garlic paste, continue frying for another 2 minutes. add garam masala, turmeric
and dhania jeera powder. turn it for a minute, add cashew nut or khus khus paste and bring the mix to a
boil. take care to add enough water along with cashew paste. remove from fire and keep it aside. sweet
and sour taste is optional. if you like sweet and sour taste, add sugar/lime/vinegar to taste after removing
from fire. add koftas to this gravy after 30 minutes. keep this prepared dish aside or in fridge for at least 2-
3 hours. this is to ensure enhancement of flavour and taste in the dish reheat at dinner time and serve
after garnishing with malai/cream.
enjoy!!!
--- mulangi kirai curry ---
mulangi kirai curry

in kadalai maavu
(muli bhaji in besan curry)
this is my most favourite curry in kadalai maavu series. unlike the capsicum curry, this is not dry but semi
solid curry. best accompaniment for roti/parathas and poories. i won't get fed up if some one serves this
curry all the 365 days . try once and chances are you would come to love this curry.
2 cups of mulangi kirai cut in 4 mm strips.

grate 1 medium sized radish.
green chilies medium sized 2 nos.
kadalai maavu 3/4 cup
red chili powder 1/2 spoon turmeric powder 1/4 spoon asafoetida 1/2 spoon (raw) asafoetida 1/4 spoon
(for tempering)
salt to taste
oil 1.5 to 2 ladles
mustard 1/2 spoon
fenugreek 1/2 spoon
exactly as above except for some more water in batter to leave the curry semi solid at the end . take care
to remove the mid rib of mulangi kirai leaves before you cut the kirai. select hot mulangi variety and
ensure that the leaves are hot to taste too. you may substitute with radish with leaves if you are not
getting white mulangi in country or place where you stay. the steps to cook remain the same till you pour
the batter in kadai. you must make the whole mass like dosai batter and allow the curry to cook on low fire
.cover the kadai for about five to six minutes to let the kadalai maavu get cooked. just keep a check that
there is sufficient water and the curry does not stick at bottom. when done, remove from fire and serve
piping hot only.
enjoy!!!
--- onion (gutti vankaya kura) ---
gutti vankaya kura
as a general rule, almost all the curries from andhra pradesh are eo & et type and are fire balls for the
uninitiated. but once you get the hang of them and once you get a taste of andhra food, you would love to
have them again and again. today i am posting first version of gutti vankaya kura
round small brinjals 250 gms.
red chilies(dry) 7 to 8 nos.
dry coconut (grated) 1/2 cup
coriander seeds 1 spoon
fried bengal gram dhall 3 spoons
onion 2 nos.
tamarind 1 medium lemon size
salt to taste
oil 2 ladle full
cut brinjals (slit) in four but retain the stalk .make the cuts from the top as you are going to stuff them.
take oil in a kadai and fry the brinjals till they are 1/2 cooked and are ready for stuffing. keep them aside.
make a powder of red chilies, salt , coriander seeds, copra (dry coconut). when the powder is ready, add
onion pieces and turmeric powder and make a paste of the whole thing in a mixi (oriental food processor).
now take about three spoons of oil in the kadai and fry the paste for about two to three minutes stirring it
constantly. remove from fire and let it cool. now stuff the brinjals with the fried paste and when the stuffing
is over, keep the brinjals covered for about 15 minutes. now reheat the brinjals for about ten minutes on a
low flame, taking care to see that the brinjals do not become too soft and soggy. serve piping hot along
with plain rice. this also goes very well with chapathi and parotha.
enjoy!!!
--- palak-paneer ---
palak-paneer (spinach-cottage cheese curry)
palak -paneer seems a simple preparation but is a little bit tricky in treatment of palak (spinach). some
people steam/pressure cook spinach so much that the mild flavour of spinach is lost. palak is a very tender
green and needs careful handling. this is an important curry known thro' the globe. having phudina
paratha /tawa paratha with palak-paneer is a great satisfaction. i am posting my version of this great curry.
hope you would like it.
palak ( spinach ) 2 bunches onions 2 to 3 nos (medium)

tomatoes 2 nos (medium) paneer (cottage cheese) 200 gms. (cut in small cubes)
capsicum 1 no. (small) green chilies 1 or 2 nos.
garlic 6 to 7 cloves ginger 1" piece
garam masala 1 teaspoon jeera powder 1 teaspoon
turmeric powder 1/4 teaspoon chili powder 1 teaspoon
thick cream 1/4 cup cashewnuts paste 1/4 cup (3 tablespoons)
lemon juice from 1/4 lemon ghee for frying 1/2 cup
salt to taste
tempering
cinnamon sticks 1" 3 to 4 pieces cardamoms 3 to 4 nos
cloves 2 nos jeera 1/2 teaspoon
oil/ghee 2 spoons
blanch palak in boiling water . keep for 10 minutes . ensure that it becomes soft. better still is pressure
cook in a cooker for only one whistle. when cold, churn 3/4 of palak in a blender to get fine homogenous
paste. roughly mash the remaining palak and add it to the paste and set aside. make paste of cashew in a
blender/mixi and set aside. keep heavy cream also in a cup. make paste of onions. slice green chilies .
make paste of ginger capsicum and garlic and set aside. similarly make puree of raw tomatoes in a blender
and set aside. you can use readymade puree also.
take ghee in a kadai and saute cubes of paneer till they are golden yellow/brown. set aside.
remove excess ghee after retaining two tbsp in the kadai. add the temperings to it . set the flame on
simmer. when cloves start puffing , first add onion paste and sliced green chilies and fry it till golden brown
and it sheds raw smell. now add ginger garlic and capsicum paste and fry for about 2 to 3 minutes only.
add blended tomato puree and fry for further three minutes. now add paste of palak (spinach) and a little
water. let it simmer for three to four minutes. now slowly add cashew paste and a little water and stir
briskly while heating it on medium flame. there will be a beautiful green gravy now. add garam masala,
jeera powder and chili powder . after half a minute add fried cubes of paneer. if you want, add a teaspoon
of lemon juice at the end. give a final boil for a minute or two. taste for salt and other spices now.
paneer - palak is ready to be served after 30 minutes.
after 30 minutes, reheat the curry , put it in a bowl and add a quarter spoon of cream in each bowl and
serve steaming hot with phudina paratha or plain paratha or rotis.
enjoy!!!!
please post in your feedback without fail. it is important to all of us.
--- pappu-kura ---
pappu-kura parappu-kirai (dhall-greens curry)
leafy vegetables are an essential ingredient of indian food. they provide minerals, vitamins and fibers.
combination of fibers and cellulose acts as a powerful combination to keep the intestines clean.
a lot many greens (kirai) are available in southern india. i am posting "pappu-kura " a combination of red
gram dhall and agathi kirai/ mullai kirai or tender thanda kirai (leaves and tender stem). this kirai goes
well with rice and rotis also.
(2 servings for a family of four)

agathi/mullai kirai 1 large bunch red gram dhall (thoram) 175 gms.
onion 1 large garlic 6 to 8 cloves
tomato (optional) 1 large tamarind extract 1/4 cup
salt to taste jaggery/sugar a little
spices
dhania 1 tb spoon jeera 1/2 t spoon
red chilies 4 to 5 nos. turmeric powder 1/4 spoon
oil for frying 1 spoon green chilies 2 nos (medium hot)
tempering
cooking oil 2 ladles mustard seed 1/2 spoon
black gram dhall 1/4 spoon kadalai parappu (channa dhall) 1/2 spoon
curry leaves 1 sprig.
wash the greens thoroughly after plucking the leaves. ensure that no sand or grit is left.
cook thoram parappu (red gram dhall)in a pressure cooker for 4 whistles. cut onion in long slices, make
large pieces of garlic. set them aside.
once the dhall is cooked, pressure cook onion , garlic and greens and green chilies after finely chopping.
please avoid cooking dhall and greens together as it somehow spoils the taste of dhall and the mashing it
results in improper mixture.
when pressure cooked greens along with onion and garlic is cold, mash using a blender or a mixi bowl, just
roughly mash so as the greens do not become a homogeneous mixture.
you may instead use flat under side of the rice serving spoon to mash the greens.
similarly remove excess water from cooked dhall and mash the dhall to pulp.
take little oil in a kadai and add dhania, jeera and red chilies when hot. fry them just for about ten second
at the maximum , remove and powder when cold. set aside
take two ladles of oil in a kadai and add tempering except curry leaves when oil is hot.
when mustard starts splattering, add curry leaves and immediately add extract of tamarind.
cook tamarind extract for two to three minutes till it loses raw tamarind smell.
now add mashed greens first and after a minute, add mashed dhall. mix thoroughly. now add ground
spices and turmeric powder. if you like it hot, you may add more green chilies.
cook for about further five to seven minutes. (if the water is less, add a little dhall/kirai water. make sure
that pappu kura is not watery. it should have a thick consistency.
now add salt to taste. mix thoroughly and after a minute, switch off the stove.
by now, a heavenly kirai aroma would have spread all around.

serve hot with steaming rice or rotis/parathas.
but this goes best with steaming rice cooked in southern indian style (each grain separate)
enjoy!!!
please post your feedback as it is important to us.
--- peas masala curry ---
spicy peas masala curry

with bread
if you have taken this peas masala with bread slice in bombay halwa house on nsc bose road in madras or
on mount road, you would never forget the taste. without being very hot, it was so beautifully spiced that
anyone would make it a point to ask for the same dish again and again. i have brought that magical recipe
for the hubbers. you are sure to be enchanted by this masala peas curry ,as i have been for over thirty
years. i try to visit the outlet on nsc bose road even today when i visit madras.
potato 1 medium sized dry white peas/green peas 200 gms. (in dry state)
onions 2 medium sized onion (roasted) 1 medium
ginger 1" piece garlic 8 to 10 cloves
pepper 6 to 7 corns dhania seeds 1 spoon
jeera 1 spoon cloves 2 to 3 nos
cinnamon 1/2 " piece cardamom 1 no.
poppy seeds 2 spoons green chilies 4 to 5 nos hot variety
salt to taste amchur powder /tamarind paste 1 spoon (optional)
kothumalli 1/4 cup onion cut in small pieces 2 nos
oil for tempering 2 ladles sandwich bread 1 loaf sliced
soak peas overnight with quarter spoon of soda bicarb. next day drain the soda water and use fresh water
and pressure cook the peas after adding little salt. keep a fairly medium sized potato for mashing purpose
also. the peas must be cooked 100% and they should be slightly over cooked too. keep aside.
mash the potato after peeling and keep aside. make paste of ginger and garlic along with green chilies.
also make paste of raw onions keep aside. roast one onion on open flame and once the outer cover is
burnt, remove it and make paste of the roasted onion and keep separately.
take all the dry spices like pepper, jeera, dhania, cinnamon cardamom poppy seeds and powder them
finely. if you do not have all the spices, you may take 1.5 spoons of garam masala but jeera and dhania
quantity should not be reduced.
take oil in a kadai and add just a pinch of mustard seeds to check the temp of oil .when mustard crackles,
add onion paste. stir fry properly till it turns pinkish and raw onion smell goes. add ginger garlic chili paste.
fry for about one minute. now add all the dry spices powders and fry the masala for one minute at the
maximum. now add cooked peas, mashed potato and add the paste of roasted onion. add salt to taste.
mash about 5% of peas in the vessel to make thick gravy of idly maavu consistency stir thoroughly and
add 200 ml of water and amchur powder or tamarind paste and let it simmer for about four to five minutes
on low medium flame. by now your taste buds would have been working overtime. but please wait .ensure
that the curry is thick, very thick .this curry should not leave any water on bread. place a slice of sandwich
bread and pour thick peas masala over it. garnish with kothumalli and finely chopped onions and serve
steaming hot. don't forget to give a spoon also .
enjoy!!!!!!
--- podulanga kootu ---
podulanka-kadalai parappu kootu

(snake gourd- split chickpea dry curry )
hello kootu lovers, i am posting another rather different kootu which i hope you would try and like.
for a family of four 2 servings

podulanka (snake gourd) 350 gms . kadalai parappu ( 3 tbsp) 1/4 cup
jeera powder 1/2 spoon tamarind juice 1 tbsp
salt to taste
kootu powder
red chilies 5 to 6 nos. kadalai parappu (channa dhall) 1 tbsp
curry leaves 1 sprig jeera 1/2 spoon
coconut grated 1/4 cup.
tempering
mustard seeds 1/4 spoon black gram dhall (ulutham parappu) 1 spoon
red chilies 2 nos. (broken) oil (groundnut (1 ladleful )
soak kadalai parappu 3 hours before the kootu preparation.
first prepare kootu powder. this powder is different from the ones you might have used so far. fry kadalai
parappu in a little oil till just it starts changing colour. under no circumstances, it should be even light
brown or give off frying smell. fry green curry leaves and red chilies and jeera along with parappu. powder
them after they are cold along with , jeera and coconut ( grated).
select green and very tender podulanka cut in long half pieces . remove seeds and pith. further cut in semi
circular rings of 1/2 cm thickness. soak in water for ten to fifteen minutes.
pat dry soaked dhall with a clean cloth. take oil in a kadai , add the temperings. set on medium flame.
when the mustard seeds start popping, add black gram dhall would have turned slight brown. now add
podulanka first and saute for four minutes at the most. this would release the water from podulanka. now
add kadalai parappu and saute for two to three minutes now add a spoon of tamarind juice and salt. mix
thoroughly and cook for further five minutes on medium flame. . by now the dhaal would be 3/4 cooked.
now add the kootu powder and half spoon of jeera powder and mix thoroughly. if you feel that there is no
water or moisture to cook further, add just a ladleful or less than a quarter cup of water. turn the mix
properly till water evaporates and the dhall is about 3/4th cooked. taste for salt again, and switch off the
stove. cover the kadai and let the whole thing cook in residual heat. (if by chance your kootu is fully
cooked, don't worry, leave it open under fan and let it cool down)
after 30 minutes, check. the podulanka kootu would have cooked beautifully. reheat and serve with rice,
rasam or sambar rice. tastes equally great with poories, chapathis etc.
enjoy!!!
please post in your feedback it is what sustains us.
--- podulankai curry, stuffed ---
stuffed podulankai curry

(stuffed snake gourd curry )
(for a family of four 2 helpings)

paiyar parappu 2 cups small podulankas (five to six inches long) 6 nos
onion 2 nos ginger 1 "piece
green chilies 4 to 5 nos asafoetida/garlic 1 spoon/8 cloves
chili powder 1 spoon jeera (coarsely powdered) 1 spoon
turmeric powder 1/4 spoon pepper partly broken 1/2 spoon
kothumalli 1/2 cup lemon juice from 1/4 lemon
mustard seeds 1/2 spoon oil for tempering 3 ladles
salt to taste
soak paiyar parappu (moong dhall) for about 2 hours . strain and remove all the water. set aside.
take baby podulankaas, cut ends carefully and make a long slit such that the podulanka looks like a boat.
carefully remove all the seeds and other pithy parts and clean the inside properly. apply a little salt and oil
in the inner surface and keep aside. if you can't get small podulankas, you may use regular ones which are
very tender and have a maximum diameter of about 1. 5". cut in 6" length and use the same method of
cleaning as above. plug both the ends with rather large piece of podulanka it self.
slice onion in thin slices, make a rough paste of green chilies and ginger and set aside.
coarsely powder jeera and pepper and set aside.
pluck kothumalli leaves and cut finely and set aside.
take oil/ghee in a kadai add mustard seeds. when mustard starts popping, reduce the flame to simmer and
add sliced onions and salt. sauté till onion is translucent. add either asafoetida or thinly sliced garlic, after
ten seconds , add soaked dhall and add all the dry spices. also add half the kothumalli now.
add little water and cover. from time to time check and add water and continue heating. within ten to
fifteen minutes, the dhall would be almost done and it will be dry.
remove from stove and allow it to cool. now taste for salt and other spices.
take each podulanka and carefully fill it up with dhall curry. arrange in a non stick pan carefully in such a
manner that the split part is on top. if you want to be careful, tie a thread in the middle so that the filling
does not spill.
take a little oil in a thalikka karandi (tempering ladle) and add a pinch of mustard seeds. when it starts to
crackle, add it carefully to non stick pan on sides. add about a cup of water and a little bit of salt. cover the
non stick pan and steam cook the podulankkas for ten to twelve minutes. check in between if the cooking
is done. you can also use pressure cooker to cook stuffed podulanka. you can place all the stuffed pieces
in a waterless separator and have water in the lower separator. pressure cook for only one or two whistles
as it gets cooked very fast).
when over, the water would have got evaporated and cooked podulankka with dhall would be ready to be
served. garnish with rest of the kothumalli and lemon juice ,serve hot with rice, chappathis .
enjoy!!!
i know that you would post in your feedback.
--- potato curry (dry, spicy-hot) ---
spicy-hot potato dry curry (dakor style)
this is a simple but tasty curry which i had enjoyed during my visit to gujarat (dakor). actually what is
udipi to karnataka, dakor is to gujarat. folklore has it that lord krishna left dwarika and is now residing in
dakor. everyday afternoon, prasadam is prepared by the temple cooks and is served to lord at 12 noon.
this curry was cooked by the temple cook for bhog to lord krishna. the ingredients are simple and there is
no usage of garlic/onion . this is a dry curry which is enjoyed both with hot rotis or plain rice and
dhall/rasam. this is hot curry. so take care when using the spices.
(for four people 2 servings)

potatoes 400 gms
oil for frying 500 ml
spices
turmeric powder 1/2 spoon chili powder 1. 5 spoons or more (as per taste)
dhania powder 1. 5 spoons jeera powder 1/2 spoon
asafoetida 1/2 spoon clove+cinnamon powder 3/4 spoon
salt to taste
prepare the spices first. i would prefer you to make fresh powders of dhania, jeera, clove and cinnamon. if
possible please use red chilies to make fresh powder .
it is not necessary to make different powders. take all the spices ingredients in a small mixi jar and add
salt to taste along with the spices and make a fine powder. collect the powder in a cup and set aside.
wash the potatoes and wipe them dry with a cloth.

now dice the potatoes with the skin to 3/4 to 1" size pieces. take oil for frying in a kadai and when the oil is
hot, deep fry the diced potatoes with the skin, till golden brown and are done.
spread an absorbent paper on a plate and spread the fried potato pieces till excess oil is absorbed.
when the potato pieces are still warm, add all the spice powders and using a ladle, mix thoroughly.
the diced potato pieces would assume a deep red /orangish hue.
taste for salt. if less, powder a little salt in the mixi and add.
do not cover the curry . let it be served immediately.
this curry can be heated again only if you are using a micro. or else this can be enjoyed when cold also.
so enjoy !!!
please do not forget to post the feedback.
--- potato (aloo basar) ---
aloo-basar
(potato curry with onions) sindhi style
i am presenting another avatara of potato in sindhi curry. as usual almost all sindhi curries are deep fried
variety and generally are dry or semi dry. this potato curry is no exception. as most of the sindhi curries,
this one tends to be on hotter side. but mind you it is also very tasty.
tomatoes 175 gms. potatoes 200 gms. (diced in 4 to 5 mm thickness)

onions 175 gms. green chilies 3 to 4 nos.
chili powder 1.5 spoons dhania powder 1.5 spoons
turmeric powder 1/4 spoon asafoetida 1/2 spoon (optional)
kothumalli 3 spoons oil 2 to 3 ladles
mustard 1 pinch salt (black) to taste
dice potatoes, cut onions in long thin slices and cut green chilies in very thin slices. dice tomatoes also in
small pieces. set aside. take oil in a kadai and add just a pinch of mustard seeds set the flame on medium.
when mustard seeds crackle, immediately add onions and potatoes. fry on a low flame stirring properly for
about four to five minutes. onions would start turning pinkish. now add finely sliced chilies and fry along
with onions and potatoes for further three to four minutes till onions are light brown. now add diced
tomatoes, chili powder, dhania powder salt and asafoetida. fry the mixture in low/medium flame till all the
water is evaporated and oil starts separating and tomatoes leave the juice. now add water , just enough to
semi dip the potatoes. set the flame on medium, cover the kadai and let potatoes get cooked .this should
take six to seven minutes at the most. check in between that potatoes do not stick to bottom check if the
potatoes are properly cooked. now set the flame on low and remove the cover from kadai and let the extra
water get evaporated. when done, set down the kadai and garnish the potatoes with finely chopped
kothumalli and serve with chappathi / poories or phulkas. goes very well with hot rice too.
ps. this sindhi curry is spicy and has a fine aroma. take care when you are turning potato in kadai. here the
potatoes are sliced more than diced with 90 degree angle. and they should not break. if you don't have
black salt, you can use common salt..
enjoy!!!
and as usual don't forget to post the feedback
--- potato (dum-aloo) ---
dum-aloo
( fried baby potatoes in spicy gravy)
dum aloo is prepared in northern india from kashmir to bengal . each state has its own version and
different ingredients and cooking methods are used. among potato curries, dum aloo can rightly be termed
as the man among mice or the emperor among kings. the taste and the sheer visual appeal of this dish is
great. i like this curry very much because it tastes different with roti and parathas and different with rice.
the recipe i am giving, is as usual, different from all the recipes you would have tried so far and got tired
using the same. so let us start being different. !!!
i want to throw a challenge, i say that this curry will sweep you off your feet and you would love it for ever.
and this is going to be another hottest in demand recipe . you would agree after you prepare it.
(for a family of four , two helpings) note: for best results, please grind and powder dhania and jeera just
before use.
baby potatoes 300 gms capsicum (medium) 1 no.

green chili (med. hot) 1 no onion paste (from) 2 onions
ginger garlic paste 2 tbsp tomatoes 2 nos
jeera powder 1/2 spoon dhania powder 1. 5 spoons
garam masala 1. 5 spoons fresh curds 1/2 cup
sugar 1/2 spoon tamarind paste 1/4 to 1/2 spoon
oil/ghee for frying 200 ml oil/ghee for tempering 2 to 3 ladles.
salt to taste
tempering ingredients:
jeera (cumin) 1/2 spoon cinnamon 1 " sticks 3 to 4 nos.
cloves 5 to 6 nos cardamom 2 to 3 nos
select small baby potatoes of no more than an inch in diameter. wash and pressure cook in a pressure pan
till 3/4 cooked . remove the pan from fire and peel the potatoes after they are slightly cold. if you let them
cool fully, you will not be able to remove the skin easily.
take a bout half a spoon of salt and a little turmeric and smear the potatoes with them properly and set
aside to dry any excess moisture from surface.
prepare pastes of garlic and ginger, onions, also make paste of green chili and capsicum and tomatoes and
set aside.
prepare all the dry spices and arrange in a dish. also keep all the tempering spices handy along with them.
take oil/ghee in a kadai and fry the baby potatoes on a medium flame till each potato is golden brown. due
to smearing of salt, the top layer may be a bit flaky and crisp. set aside.
remove excess oil from kadai and retain about 60 ml and add all the tempering spices. heat on a low flame
till cloves start puffing up. now add onion paste and salt . fry till golden brown , add ginger garlic pate and
fry for exactly one minute. now add capsicum-chili paste and fry till oil starts leaving the mass. add tomato
paste and continue frying and stirring. do not let the gravy stick to sides or bottom at any stage. now add
all the dry spice powders and fry the gravy with powders for about a minute and half. add curd at this
stage and mix thoroughly. now add the fried baby potatoes in the gravy and first marinate all the potatoes
in kadai for about two minutes. now add water (two cups) and tamarind paste and sugar, and set the flame
on simmer and let the curry simmer for five to six minutes.
by now there will be a line of hungry souls waiting to taste the curry. but send them back to watch the tv.
remove the dum aloo from fire and allow to mature for about 45 minutes. keep an eye on it in the
meanwhile otherwise you may find tasting would have reduced the quantity by half.
do not garnish with anything except your love . reheat and serve with parathas, poories or chapattis or
rice.
earn kudos and prizes (if you are cunning enough from husband) and be happy.
do write how you did.
enjoy!!!
this dish is brought back to you from almost extinction. it has been many years since i heard of this recipe.
by chance i was reminded of this curry. i am bringing it to you with some innovation. i hope that you would
like it for its newness and taste.
--- potato curry ---
potato-curry
(chettinadu style)
i think potato is one vegetable which works wonders when treated in any country with any number of
different recipes using different spices. i love potato bihari style, dum aloo style and i had a good fortune
of learning this chettinadu style potato curry which i am sure you too would like. i aim to treat this king of
vegetables in different avataras in recipes of different regions.
potatoes 350 gms

tomato 2 nos
onion 1 medium sized
garlic 2 to 3 pods
ginger 1/2 " piece
fennel seeds (sombu) 1 .5 spoon
coriander seeds 1.5 spoons
jeera 3/4 spoon
black pepper 1/2 spoon
cloves 2 to 3 nos
gingly oil 2 ladles
cinnamon stick 1 piece (1" size)
bay leaf (optional) 1 no.
coconut grating 2 spoons
garnishing
curry leaves, 1 sprig
dice potatoes and keep aside. dry grind chilies, coriander seeds fennel seeds, cumin seeds, and black
pepper . grind coconut, with ginger, slice onion and cut garlic in small pieces.
take the oil in a kadai and add cloves and cinnamon. when cloves puff up, add sliced onion and garlic. fry
till the onion turns brown. remove from fire. when it turns slightly cooler , add the dry masala you have
ground and turn briskly for about 1 minute. add coconut and ginger paste and again slightly fry on a very
low flame for another two minutes. keep on turning the masala. add diced tomatoes now and on a low
flame. add salt now and let it come to a boil. ensure that the tomatoes have left the juice. set aside the
masala. pressure cook the potatoes to only 50% and add the semi cooked potatoes to the kadai having the
masala. add little water and set the stove on a medium flame .cover the kadai and cook the curry till the
potatoes are fully cooked. garnish with curry leaves and you may decorate with long sliced green chilies. if
the tomatoes are not sour, you can add half a spoon of tamarind extract after the potatoes are fully
cooked. this curry is neither dry nor it is with gravy. serve piping hot with rice or chappathi. this surprise
from chettinadu is hot and is a bit biting on the tongue. but that is how it is meant to be.
and you would have the lingering taste for a long time.
enjoy!!!
--- potato curry (mint) ---
potato curry in mint chutney

(deccan variation)
deccan has given some of the finest recipes. i was experimenting with this particular dish with different
combinations. at last i could make a variation of the original style which is tastier and according to me is a
gem . i assure you that if you make this once, your family will ask you to prepare this curry again and
again.
(for a family of four , two servings)

potatoes 500 gms mint leaves paste 1/2 cup (60 gms)
garlic (paste) 6 pods kothumalli/cilantro 1/4 cup (30 gms) paste
ginger (paste) 1 " piece green chilies (paste) 3 to 4 nos.
onions (paste) 2 medium capsicum (paste) 1 no. (small)
tomato 1 no. medium salt to taste
dry spices
turmeric powder 1/2 teaspoon
chili powder 3/4 teaspoon
garam masala 1/2 teaspoon
tempering
cloves 4 to 5 nos. cinnamon sticks 1" 3 to 4 pcs.
mustard 1/4 teaspoon jeera (optional) 1/4 teaspoon
oil 30 to 40 ml.
dice potatoes after peeling in 3/4 " pieces. prepare paste of ginger , capsicum, green chilies and garlic,
prepare separate paste of onion and set aside.
pluck mint and kothumalli/cilantro and keep aside for making paste after potatoes are cooked. dice tomato
in very small pieces and set aside.
take a little oil in a kadai and add a pinch of mustard. set the flame to medium. when mustard starts to
pop, add diced potato pieces . add about two cups of water . add half the quantity of required salt and a
pinch of turmeric. set it to cook on medium flame. cover the kadai.
it will take about ten to twelve minutes for potatoes to get cooked in water. (let only a little water remain).
another variation is, fry those diced potatoes in oil till light brown and set aside to be added to mint gravy
at a later stage. i prefer the second version. but remember to anoint potato in little salt and turmeric first
before you fry.
transfer the cooked potatoes in a vessel and clean the kadai.
take remaining oil in the kadai again and add all the tempering spices. set the flame on medium. when
cloves pop, add onion paste first and fry till it turns light brown.
now add ginger/garlic/chili/capsicum paste. fry for about two minutes only till raw ginger smell leaves. add
small diced tomato pieces and turn till tomato becomes soft.
add remaining salt, chili powder, turmeric powder and garam masala powder now and let the powders be
light fried for twenty seconds or so.
add a cup of water and set the flame on simmer and let it get cooked together. now make paste of mint
and kothumalli . add the paste finally and mix thoroughly. add cooked/fried potatoes at this stage.
let the curry simmer for about two to three minutes. put off the flame, cover the kadai and leave it aside
for 1 hour.
after an hour, reheat the curry and serve piping hot with chappathis, poories or parathas. tastes still better
with rice.
point to remember. . . .....the gravy must be thick and not watery.
variation
you can add either boneless chicken (pre cooked or fried) or boiled eggs and make chicken or egg curry.
enjoy!!!
--- potato podimas ---
potato podimas
this is a simple but tasty dish you can enjoy as it is or with main food as an accompaniment. you would
have seen many recipes of this simple simon dish. i am giving a version of my own which would liberate
you from messy potato paste if you over boil or steam cook it.
so here goes the recipe.
potatoes 300 gms kadalai parappu 2 spoons

green chilies 3 to 4 nos onion 1 medium
ginger 1" thumb thickness curry leaves 2 sprigs
asafoetida 1/4 spoon chili powder 1/4 spoon or more
lemon juice 1/2 lemon kothumalli 1/4 cup
oil for tempering 3 spoons oil for frying 200 ml
first cut green chilies very finely, then pluck kothumalli leaves and keep aside. take a kadai and fry dhall
and curry leaves till light brown and powder it when cold along with chili powder and asafoetida . keep the
podi aside. dice onion in very small pieces and set aside. (asafoetida and chili powders are to be added for
just proper mixing. please don't fry them)
remove the skin of potatoes and cut them in little finger thickness and long like finger chips. take oil in a
kadai for frying the potato chips. when oil is hot, fry finger chips till light brown . take care that the chips
are properly fried. remove oil in a container leaving just a little for frying onion. put some mustard in oil
and when it starts to crackle , add onion chur in it and fry till translucent. half way thro, please add finely
cut green chilies.
when the chips are cold, using a sharp knife, make small cubes of the potato finger chips. now mix fried
onion, podi powder and salt thoroughly. take care that the resultant curry is not mushy in any manner.
grate ginger and mix with it. using the same kadai, slowly reheat the podimas and serve hot after adding
lemon juice and sprinkling with fresh kothumalli leaves .
the aroma and the taste would be so different than the podimas you have eaten so far that you would like
to prepare this again and again.
i will tell of a trick. just buy finger chips from any fast food outlet and make your podimas in ten minutes.
how is it???
enjoy!!!
please post in your feedback. i always look forward to your views.
--- potato stuffed (tandoori aloo) ---
tandoori aloo (dry, stuffed potato curry )
mention of punjab cuisine, conjures up two things in our minds. first is shanja chulha (community oven)
and tandoor. i have been a witness to this cooking in delhi and punjab. roasted rotis, chicken and different
foods in tandoor have a taste of their own. even though the cooking method in tandoor (putting ones
hands in hot tandoor) is not for the soft handed people, the robust life style of punjabis, makes this task
look simple.
today , i am requested to give you a recipe of tandoori aloo made in tandoori style but more suitable for
the urban cooking methods.
so my recipe for tandoori aloo will be using, oven or simple gas stove, whichever you are comfortable with.
tandoori aloo with spicy stuffing and without stuffing can be prepared. but i will be posting the recipe with
stuffing.
tandoori aloo are best enjoyed with rotis/parathas and curds.
(2 helpings for a family of four)

potatoes 16/20 nos (1.5 to 2" sized)
for the stuffing

kothumalli 1/2 cup green chilies 2 to 3 nos
garam masala 3/4 spoon onion paste 1/2 cup (water squeezed out)
chili powder 1/2 spoon dhaniya +jeera powders 1 + 1/2 spoons each.
turmeric powder 1/2 spoon lime juice or amchoor to taste
sugar just a hint salt to taste
oil for frying 400 ml
tempering
oil/ghee 2 ladles mustard 1/2 spoon
jeera 1 spoon kalaunji (onion seeds) optional 1/4 spoon
cloves 3 to 4 nos
select medium sized baby potatoes of no more than one and half to two inches in diameter. wash and
pressure cook in a pressure pan till 3/4 cooked . remove the pan from fire and peel the potatoes after they
are slightly cold. if you let them cool fully, you will not be able to remove the skin easily. take about half a
spoon of salt and a little turmeric and smear the potatoes with them properly and set aside to dry any
excess moisture from surface.
take 400 ml of oil in a kadai and deep fry the potatoes till the skin becomes golden yellow. let the fried
potatoes become cold.
prepare pastes of onion and squeeze out water and set aside, also make paste of green chili and
kothumalli and set aside.
prepare all the dry spices and arrange in a dish. also keep all the tempering spices handy along with them.
mix pastes of onion, kothumalli and chilies, and all the spices powders in a large cup. now add a ladleful of
oil and salt, amchur/lemon juice and sugar and make a fine mixture. the doughy stuffing is ready. taste for
salt now. a little extra salt always helps when you are stuffing potatoes.
now carefully make a large slit in each potato and carefully stuff with spicy filling.
if by chance, you have over fried the potatoes and they start breaking when you are slitting, make an
acute cut and remove a small portion of potato so that you have enough space to fill it.
in such a case, you will have to use a baking oven/micro to give the final cooking treatment instead of
shallow frying.
browning process
take a spoon of oil/ghee in a flat pan , heat it a little. now arrange the stuffed potatoes in the pan carefully
and
neatly, taking care not to spill the stuffing out. take oil/ghee in a different tempering ladle and add the
tempering spices like jeera cloves mustard etc. when mustard starts to crackle, pour the tempering over
potatoes. cover the vessel. let the potatoes get slightly browned. turn them over from time to time. this
process should take about further 15 minutes. but remember to use low flame only.
second method to brown is using preheated oven .set it to medium and bake for further five to six minutes.
your stuffed tandoori potatoes are ready !!
enjoy with rotis or parathas, also with fresh curds.
please do not forget to post the feedback.
enjoy!!!
--- potato-bhaji curry ---
potato-bhaji
(dry potato curry)
i always look forward to this curry on thursdays and on ekadashi days since this curry is a phalagharam
curry. but non the less it is one curry which does not need a main dish like roti etc. to be enjoyed. this curry
is a heart stealer. try once and i am sure that you will fall in love with its taste and simplicity..
potatoes 1/2 kgs green chilies 2 to 3 nos

ginger 1.5 " thumb sized red chili powder 1/2 spoon (optional) if you don't use this add 2 more green
chilies
asafoetida 1/4+1/4 spoon oil for tempering 2 ladles
jeera 1 spoon ghee 1 spoon
curry leaves 2 sprigs salt to taste
cook potatoes carefully in a pressure cooker ensuring that they are not over cooked and mushy. they
should be firm but properly cooked. set aside and let them get cold enough to handle but should never be
diced when they are cold. in fact, potatoes in this case are never allowed to become cold. dice them in 3/4"
to 1" sized cubes/pieces. slice green chilies in thin round slices and grate ginger . keep them aside. take oil
in a kadai and add jeera. when jeera starts becoming pinkish, add curry leaves and 1/4 spoon of asafoetida
and finely cut green chilies, immediately add diced potatoes .turn the potatoes properly for about a minute
or so. now add salt, chili powder, and grated ginger. add raw asafoetida 1/4 spoon and set the flame at
medium and turn the curry briskly to mix all the ingredients properly. some people do not like to add chili
powder when they are fasting, they can use more green chilies. cover the kadai with a lid. let the curry
become steaming hot. switch off the stove and let the curry be set for about ten minutes before serving.
ensure that the curry is not mushy and the diced potatoes are separate. when you serve it hot, just touch a
drop or two of ghee per serving. you will have people asking for more and it is a guarantee.
enjoy!!!
--- potatoes in spicy gravy ---
potatoes in spicy gravy
potatoes 500 gms. fresh curd 1 cup

onion paste 1/2 cup tomatoes puree 1 cup
sugar 1 spoon salt to taste
green spices
curry leaves 1 spring ginger 2* piece
green chilies 2 to 3 nos. coriander leaves 1/2 bunch
dry spices
cardamom 4 to 5 nos. cinnamon stick 4 nos. 1" pieces
cloves 5 nos. pepper 1/4 spoon
chili powder 1 spoon dhania and jeera powder 1+1/2 spoon
choose either small baby potatoes or if large potatoes, dice into 2cm cubes. take a little oil in a kadai and
sauté cook potatoes till they are properly cooked after adding a little water. this should take about 15
minutes. if you are short of time, pressure cook the diced potatoes till 3/4 cooked. but take care to add a
little salt before pressure cooking. set aside the 3/4 cooked potatoes. grind the dry spices together to a
fine powder and set aside. make a paste of green spices and set aside . now take enough oil in a kadai and
heat , add a pinch of mustard seeds to check if properly hot. when the mustard starts crackling , add onion
paste and fry till oil starts leaving. now add tomato puree and allow it to boil. add fresh curds and let it
simmer for further three to four minutes. add all the green spices and dry spices and let the gravy simmer
for two to three minutes. now add potatoes and salt and pressure cook for one whistle. let the steam
subside. check if potatoes are properly cooked or not. i would suggest you to cook this dish in a pressure
pan. garnish with freshly cut kothumalli and sliced green chilies and serve steaming hot.
enjoy!!!
--- puliyakuthi upperi ---
puliyakuthi upperi
i can say, puliyakuthi upperi is a keralan (palakkad) version of undhiyun, but much more simple. one thing
i have admired about palakkad recipes is that the treatment of vegetables or other spices is to a minimum
just like japanese cooking. there is no masking of vegetable taste and flavour or other food component by
excess of spices. this is a sour and mildly spiced curry from kerala. best enjoyed with steaming rice.
(2 helpings for a family of six)

firm unripe bananas 3 nos colocasia 150 gms (sepankizungu)
brinjals 150 gms ladies finger 150 gms
potato/knolkhol 1 no tamarind extract 1/2 cup
turmeric powder 3/4 spoon salt to taste
tempering
gingly oil 2 ladles
mustard 3/4 spoon
curry powder [roast and powder following]

rice 1.5 spoons fenugreek 1/4 spoon
asafoetida 2 pinches red chilies 2 to 3 nos
wash the vegetables and wipe them clean. peel skin of all the vegetables (except ladies finger and
brinjals !!) and make pieces of about 1 inch. cut ladies fingers in 1 inch length.
original method of cooking was by boiling in tamarind water and bringing to tender state and then
tempering it. you can pressure cook.
mix tamarind extract in two cups of water and add turmeric and salt. steam cook all the vegetables till
properly cooked. remove from stove and let the pressure cooker cool. if you feel that your pressure cooker
is taking undue long time to cool, just hold the cooker and pour cold water on the body of the cooker from
sides. do not pour cold water on the lid please!!!!.
take oil in a kadai and add mustard. when mustard starts popping up, add all the cooked vegetables in
tamarind.
turn for a minute or two. now add curry leaves and curry powder.
turn and mix the spice powder properly. switch off the gas and cover the kadai.
serve hot with steaming rice.
enjoy!!!
do not forget to post the feedback.
that is my guru dakshina !!!
enjoy!!!
--- sorakka-paruppu curry ---
sorakka-kadalai parappu curry

(bottle gourd-chickpea curry)
(for a family of 4 two servings)

sorakka (b. gourd) 250 gms tomatoes 2 nos
kadalai parappu 3/4 cup (100 gms) cumin seed powder 1/2 spoon
dhania powder 1/2 spoon garam masala 1/2 spoon
chili powder 1/2 spoon turmeric powder 1/4 spoon
kothumalli 1/4 cup tamarind paste/lemon juice 1 spoon
sugar 1/2 spoon asafoetida 1 spoon
mustard seeds 1/4 spoon cumin seeds 1/4 spoon
red chilies 2 nos oil for tempering 2 ladlefuls
salt to taste
soak channa dhaal (kadalai parappu) for two to three hours , strain and keep aside.
select very young sorakka (bottle gourd) which has no seeds. remove the skin with a peeler and cut .
remove the centre pith also. make first long pieces like long potato finger chips. cut further in cubes of 2
cms size.
take oil in a kadai and add red chilies first, heat on a low flame, when chilies start becoming brown, add
mustard seeds and after three seconds add jeera . when mustard starts to crackle, add a spoon of
asafoetida and immediately add channa dhall and sorakka.
add water (100 ml) and salt keeping the flame on medium, cover the kadai and let the curry simmer for
fifteen minutes. check after fifteen minutes if vegetables and the dhall have got cooked. if not, cook
further till they are properly cooked. now add all the dry spices . mix thoroughly. let it simmer further for
three to four minutes.
now add diced tomato pieces and sugar. cook on simmer for another four to five minutes. if water is less,
add a little water. check for salt and souring. if less , add a little.
when done, garnish with finely cut kothumalli leaves and sprinkle a little raw asafoetida on top and serve
hot.
this curry goes great with both rice and chappathis, parothas and poories.
enjoy!!
do drop in your feedback in my drop box (corner)
--- tomato, stuffed ---
stuffed tomato in gravy (my special)
when tomato was first introduced to the world from its birth place in south america, no body would have
anticipated that indians would make the maximum use in their recipes. stuffed tomato is one such dish
which can attract anyone with its colour appeal and a promise of good taste. the ripe red colour promises
good health and sweet sour taste is liked by one and all. so what are we waiting for? let us get cracking on
stuffing your loved ones with this great stuffed curry this curry would be best enjoyed with rotis, parothas
and chappathis. surprising thing is, it tastes equally great with rice.
for the filler

onion paste 1/4 cup tomatoes (medium) 8 nos. (3/4 kg)
tomato paste 3 spoons green chilies 1 to 2 nos.
kothumalli 5 spoons coconut/groundnut/kadalai maavu as filler 1/8 cup or three to four
spoons
dhania powder 2 spoons chili powder 1 spoon
garam masala 1/2 spoon asafoetida 1/2 spoon
salt slightly more than to taste jaggery (optional) 1/2 spoon
oil for stuffing 2 spoons oil for frying /tempering 5 to 6 spoons (for gravy)
for gravy
onion paste 1/2 cup tomato puree 1 cup ginger grated 2 spoons
curds 1/4 cup chili powder 2 spoons dhania powder 1 spoon
jeera powder 1/2 spoon turmeric powder 1/4 spoon sugar 1/2 spoon
salt to taste garam masala 1/2 spoon cinnamon 2 sticks 1" size
cloves 5 to 6 nos sugar 1/2 spoon oil 3 spoons
filling preparation
select firm but ripe tomatoes of not too large or not too small size. cut the top of the tomatoes such that
you have access to all the three or five compartments of the inside of tomatoes. carefully remove the
seeds and other mass from each segment with a small spoon or with your little finger. the top removed
should not be thicker than 1 cm. set aside. make paste of onions and drain the water from it but pressing
firmly with hand or use a nylon sieve. set it aside. now make rough grating of tomatoes , remove excess
juice. grate coconut /or ground nut use any one of the three alternatives. cut kothumalli very fine and also
chilies. now take a wide mouth vessel and mix all the filling ingredients carefully. no water is to be added
.add oil as binder and moisture of onion paste and tomatoes will act as binder. taste for salt and sweet sour
taste. you can add a little amchur/tamarind paste if you like it sour. set the filling aside. now take each
tomato and carefully fill all the compartments with a small spoon or using your fingers. once the filling is
over, set it aside for at least 1 hour .this will give time to you to prepare gravy and also to let the tomatoes
get marinated.
gravy preparation.
make paste of onions, puree of tomatoes .grate ginger. now take oil in a kadai and put cloves and
cinnamon , set it on medium heat. when cloves pop out, add onion paste. turn briskly till it leaves oil. now
add tomato puree and let it simmer for about three to four minutes. now add curds, grated ginger and all
the dry spices and masalas. add salt and also about three cups of water. cook it on medium flame till the
gravy is thick. cooking tomatoes take five to six spoons of oil in flat non stick pan and add a pinch of
mustard. heat it. when the mustard crackles, place all the tomatoes slowly. add just a quarter cup of water
and cover the vessel. set the flame on low and let the tomatoes get cooked in steam for about seven to
eight minutes. the tomatoes would have got almost 3/4 cooked. now open and check if tomatoes are
almost done.9if not, cook for little more time. but take care not to let the tomatoes collapse.
final mixing
if ok, pour the gravy around the tomatoes and not on the tomatoes. immediately switch off the gas
,decorate every tomato top with kothumalli a little .serve hot after about fifteen minutes. the recipe looks a
bit long but in practice , it is simple. this curry is going to increase your fan following. so go ahead and
start cooking...............
don't you forget to let others know how you liked it.
ps. use the cut tops of tomatoes to make puree or use it as a gravy thickener.
enjoy!!!!!!
--- tomato-ompodi curry ---
tomato-ompodi
sev-tameta nu shaak
sweet sour curry
this curry is exotic for southern pallet and i am sure people who love to try out different curries with their
chapathi/rotis , would love it. sweet and sour taste would also go down very well with children's taste .this
curry tastes best with parotha / chappathi / poories and rotis. take care to select slightly sour tomato
variety. or else you may have to use a little vinegar in addition (a spoonful ) this curry is prepared in two
stages. one stage involves making tomato curry with watery gravy and the second stage involves making
fresh ompodi and cooking it in sweet-sour gravy. try out and enjoy!!
for tomato curry

ripe red tomatoes 350 gms. curry leaves 2 sprigs
dhania powder 1 spoon jeera powder 1/2 spoon
asafoetida 1/2 spoon jaggery 10 to 15 gms..
salt to taste oil 3 spoons
mustard seeds 1/4 spoon jeera seeds 1/4 spoon
clove 4 to 5 nos. cinnamon 2 nos. 1" sticks
for om podi
kadalai maavu/besan 1/2 cup chili powder 1/4 spoon
turmeric powder 1/4 spoon salt 1/2 spoon
water ........little to make ompodi dough.
make a workable dough of ompodi consistency after adding all the ingredients, mixing the spices
thoroughly and keep aside to be used later. you will need ompodi machine/murukku machine. use only
medium sized ompodi sieve.
dice all the tomatoes except two. make paste of two tomatoes in a mixi and set aside. take oil in a kadai
and add mustard and broken chilies, when mustard starts to crackle, add cloves and cinnamon , after 5
seconds, add asafoetida and immediately add tomatoes (diced and paste both). now add curry leaves and
turn briskly till tomatoes start becoming soft. now add salt, chili powder, turmeric powder, jeera/dhania
powders. let it get cooked on slow flame for about further three minutes. add one cup of water and allow to
boil (curry) smear a little oil on the inside of ompodi machine and insert the ompodi dough. it will be just
enough for one machine .
when the tomato curry is boiling, slowly start adding the ompodi directly in curry (there is no oil frying of
ompodi). add only 4 inches length of ompodi at a time. slowly turn the curry and after further one or two
minutes, add another installment of ompodi. maximum three installments will complete your ompodi
dough.
allow the ompodi to be cooked in tomato curry for ten to fifteen minutes. the ompodi, on getting cooked,
will slightly become thicker. keep on stirring the curry without breaking the ompodi. at the end, add
jaggery or sugar and a little bit of raw asafoetida powder and give a final mixing stirring and cover the
kadai.
after 45 minutes, taste for salt/sour and chilies. if you find less, add. you may have to add a little water
also since ompodi would have absorbed the water. after adding water, bring it to a boil and serve piping
hot.
the aroma of this curry would really get on to your taste buds and you would be happy to cook this curry
again and again. addendum please add a little asafoetida to kadalai maavu dough also.
enjoy!!!!!!
--- undhiyun (mixed vege) ---
undhiyun
(mix vegetables curry gujarati style)
undhiyun is a gujarati mix vegetable curry which is prepared during winter , especially after new year in
january/february when different vegetables are available in plenty. gujarat has two distinct schools of
cooking. one is general gujarati style (kathiawar) and the other surati style. most of the dishes prepared in
surati style, may it be a curry or a dhall, is sweetened with sugar or jaggery to an intolerable level for us
southern people.
undhiyun is no exception. undhiyun prepared in surati style is sweet and is beyond the scope of our taste.
hence i will post the recipe of undhiyun as prepared in kathiawari style.
sweet potato 1 no. papadi (broad beans/naatu avarakkai (seedless) 100 gms
potato 2 no. baby brinjals 100 gms
tomato 2 nos green thoram seeds (pacchai thoram kottai) 1/2 cup
semi ripe banana 1 no. elephant yam 100 gms.
vedhi kirai 1/4 cup other mix vegetables of liking 150 gms.(this may be cauliflower also)
sugar 1 tea spoon besan (kadalai maavu) 75 gms
salt to taste
spices
chili powder 1 tea spoon asafoetida 1/2 tea spoon
kothumalli 1/4 cup dhania powder 2 spoons
jeera powder 1/2 spoon cinnamon and clove powder 1/2 spoon
other additives
raisins 2 spoons. grated coconut 1 to 2 large spoons
soda bicarb 1/4 spoon
tempering
groundnut oil 350 gms fenugreek seeds 1. 5 tea spoons
asafoetida 1/2 spoon mustard seeds 1/4 tea spoon
cloves six numbers cinnamon sticks 2" 2 nos.
jeera 1/2 spoon
first of all wash all the vegetables and wipe them dry.
then split the broad be and after removing the vein (side fibers). cut potatoes, sweet potatoes and yam in
3/4 " pieces and set aside.
cut semi ripe bananas with skin in 1. 5" pieces and set aside.
make cross cut (only one) in each brinjal and set aside.
now take kadalai maavu (besan), and add vendhi kirai leaves, a little salt and a little kothumalli. if you
want, you may add a little green chilies . now add little water and mix everything in the maavu. add a
quarter spoon of cooking soda and prepare dough which can be worked with.
make small round marble shapes and deep fry in oil to light brown colour. set the fenugreek vadais aside.
now medium fry potato, sweet potato and yam till 3/4th fried and remove from oil and set aside.
fill up split brinjals with salt+dhania+jeera+chilli powder which are mixed separately.
take four to five ladles of oil in a kadai heat it. when oil is hot enough, put temperings which includes
asafoetida and cloves etc. .
when mustard starts crackling, add split beans (avarekkai), green thoram seeds and a little water. add a
pinch of soda bicarb. cook for ten minutes. now add other semi fried vegetables. also add diced tomatoes.
add chili powder, dhania jeera powder, powdered clove and cinnamon . if you like spicy curry, you may add
a spoon of ginger and green chili paste . add salt to taste. (if you like to experiment, add a spoon of sugar).
at this stage, add grated coconut, kothumalli .
add a cup of water and allow the whole thing to simmer on a low heat for further ten minutes. add
fenugreek vadai last at this stage after the heat is switched off. a heavenly aroma would fill the kitchen.
now add fried fenugreek pakodas and mix thoroughly. cover the vessel.
serve hot with phulkas/rotis after thirty minutes.
enjoy!!
if you have liked this dish, please post the feedback.
--- vazappu-paruppu curry ---
vazappu-parappu curry (hemant style)
my mother was a great lover of vazakka, vazappu and vazathandu curries fashioned out by kamala mami. i
loved both the vazappu and vazathandu curries more than vazakka. she would make parappu mix curry
which was by itself a thing away from tradition. she would add asafetida which was not used in traditional
method. (this was because my mother loved perangayam so much and when kamala mami needed some
advance money, she would add slightly more asafoetida in any curry or sambar. this pleased my mother
very much. and her request would be granted). i have a confession to make here. as a male, i was
forbidden to eat vazathandu curry as per kamala mami's orders. i had to steal when she was absent for a
while from kitchen before my mother would notice the theft. but i don't regret it.
you would have enjoyed vazapu poriyals prepared in traditional style. it is time you broke away a little and
use a non conventional route to culinary bliss. i am giving a gujarati khaman dhokla -plantain flower curry
which would be your favourite for years to come.
(for a family of 4 two to three servings)
for the parappu portion

boiled rice 1/2 cup kadalai parappu 1/4 cup
ulutham parappu 1/4 cup thoram parappu 1/4 cup
ginger 2" piece green chilies 5 to 6 nos (hot variety)
sour curds 1 cup fenugreek seeds 1/4 spoon
water 1 tumbler asafoetida 1spoon
salt to taste cooking soda two pinches
kothumalli leaves 1/4 cup.
ingredients for vazappu

curry vazappu 1 no oil 4 spoons
mustard 1. 5 spoons ulutham parappu 2 spoons
turmeric powder 1/4 spoon salt to taste
onion 1 no (optional) asafoetida 1/2 spoon
powder coarsely all the dhalls (big rava size) and boiled rice . soak in buttermilk made of sour curd, add
salt, fenugreek seeds and leave it for fermentation for ten hours to twelve hours. cut chilies finely and
grate ginger . set aside.
when fermentation is complete, add finely cut green chilies and grated ginger. check for salt and add if you
need. also add asafoetida and turmeric powder and two pinches of soda bicarb. mix gently but well . now
apply some oil in thattu which can come in your idly cooker , put it on a stand or a large katora using it as
a stand , pour up to 3/4 height and steam cook the rice dhall mix (dhokla) for twenty minutes. when the
surface of dhokla does not feel sticky, it is cooked. cook complete dough in this manner. remove dhokla
after cutting in big squares from plates and allow to cool. now crumble the dhokla in a fine dry upuma like
mass and set aside.
remove top rough petals of vazappu and also hard stamen parts. cut in small bits and boil in water after
adding salt and turmeric powder. when it is 3/4 cooked, remove from water, drain all water thoroughly by
straining. add the vazappu pieces to crumbled dhall-rice (dhokla) mix and mix gently.
take about a full ladle of oil in a kadai and add ulutham parappu, mustard seeds and heat on a simmer
flame. when mustard starts to crackle, add curry leaves, diced onion and asafoetida . let onion be sautéed
till translucent. immediately pour it over heaped vazappu -dhokla mix. gently turn it over and heat
everything in the same kadai. serve it hot. you may garnish with finely cut kothumalli leaves.
traditional poriyal is slightly wet . i have avoided its method of soaking and making a paste to steam cook.
i hope that you would like this inter-state marriage of recipe.
eat with rice, sambar and as it is.
variation
you can use only kadalai parappu with boiled rice also. rest remain the same.
enjoy!!
please post your feedback, it is very important for all of us.
--- vege curry, mixed ---
mix vegetable curry
yesterday night , i had my exams. i was forced to invent a recipe and that too it was to have gravy and it
should be none of my old recipe. i was not to use coconut or cashew or peanuts or ghasaghasa for gravy
and i was not to use any of the conventional spices like dhania, jeera garam masala powder etc. the curry
was to be used both with parathas and rice. and i had to use all available vegetables in the fridge only.
these were the conditions laid down by my wife and daughter. i had one hour and i had to think, plan and
implement all in one hour. i took up the challenge and here is what i invented .i was really surprised that
curry meant for six people was finished off in between three of us and our neighbours, and after a long
time i had praises from both my family members. (you see , it is very difficult to please them now) so folks,
here it is on the platter.
potato 1 medium beans 100 gms.

green peas 1/4 cup double beans 1 cup
green brinjal 1 no. carrot 1 medium
oil 3 ladles cloves/cinnamon 5 nos. and 2 to 3 sticks
cardamoms 3 nos.
for the gravy

onion 1 +1 (two) tomato 1 no. larger than medium
capsicum 1 no. medium potato 1 no. medium
curds 1 ladle
wet spices
ginger 1 " piece
garlic 6 to 7 cloves
dry spices
cinnamon sticks 1 " size 8 nos.
cardamom 1 no.
chili powder 1.5 spoons
turmeric powder 1/4 spoon.
slice onion in thin long slices, also slice capsicum in thin strips , cut tomato in small pieces (very) shell
peas and double beans. cut beans in cross cuts and don't let any fibre remain in them. dice one potato in
small cubes and another potato in larger pieces but thinner, as you are going to mash it for gravy. dice
tomato making very small pieces. dice carrot also in small pieces. make paste of ginger and garlic. after
that , make paste of another onion and keep aside. prepare powder of cinnamon and one cardamom .(do
this before you wet grind the spices). when you powder these spices, it is better you add chili powder and
turmeric powder to whole spices so that the grinding would be better. or else you will not be able to
powder the spices properly. using a pressure pan, pressure cook large cubes of potato first and then when
done, mash it and keep aside. now put all the other vegetables in it and add a bit of salt and quarter spoon
of sugar. add just one cup of water and pressure cook for two whistles. immediately cool it under a tap and
remove the lid. the vegetables would be 3/4 the cooked. set aside. take oil in a kadai and add cardamoms,
cloves and cinnamon. when cloves puff up, add sliced onion, and little salt, fry for about three to four
minutes, add capsicum slices and fry for another three to four minutes. now add ginger garlic paste, turn
and fry for one or two minutes on medium flame. now add tomato pieces and salt. fry till tomatoes become
soft .add all the dry spices now and also a ladle of curd. let it simmer for two to three minutes. now the
mass of gravy would be ready. add the 3/4 cooked vegetables to kadai and also add mashed potato. add
water and make thick gravy. set the gas on high and let it simmer for five to six minutes. check for salt
now. add chili powder and salt as per your taste. when done, cover the kadai and let all the masalas work
up in vegetables. this will take about 1 hour. reheat and serve hot!!!. this preparation would really surprise
you. and that is a promise.
enjoy!!!
back to curries
thanks to all the forumhubbers for making this happen
--- vege curry, mixed (karnataka) ---
mix vegetable palaya (karnataka style)
karnataka curries have a totally different type of taste than other southern curries. there is a very biting
chili usage and there is a fine usage of mustard and coconuts in vegetable curries. i am posting a mix
vegetable curry in coconut milk gravy . remember, that if you cannot get hold of coconut milk in indian
stores, try a store which sells thai or malay food items. if you still cant get the same , you can use plain
milk or cashew paste thinned to form milk. this palaya tastes great with rice and parathas and poories.
10 cloves of garlic 250 gms. of vegetables like beans, potatoes, kholkhol. green peas etc.
2" piece of ginger sliced 1 small onion (optional)
1 cup of coconut milk 4 to 5 green chilies (medium hot)
2 nos. tomatoes finely diced 2" cinnamon stick
1/4 spoon turmeric little lime juice or a dash of tamarind is recommended to give a tang.
salt to taste 1 ladle of cooking oil for tempering and frying.
dice and cut the desired vegetables (don't use brinjals, ladies finger ) to 1/2 inch pieces, peel green peas
.steam cook to 3/4 of cooking. don't cook fully.
take a little oil in a kadai and add whole garlic cloves ginger and green chilies , sliced onion and cinnamon
fry exactly for one and half minutes in hot oil. remove from kadai and when cool., make a paste in a
grinder. keep it aside. take some more oil in a kadai and fry tomatoes .when the tomatoes start leaving oil,
add coconut milk. stir for two to three minutes. now add all the semi cooked vegetables and cook on a
medium flame for about five minutes. add turmeric powder and ground wet masala paste and salt and mix
thoroughly. add a little water and let the palaya simmer on low flame for about five to seven minutes. add
souring agent like lime juice or tamarind extract (one spoon) now. when the vegetables are fully cooked,
garnish with kothumalli (optional) and serve hot.
enjoy!!!

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=== ht cookbook ===

--- recipes ---

it has a diversity of cultures that have amalgamated into a unique place.

--- rasams ---

--- apple rasam ---

(to serve four people 2 servings)

--- gounder's rasam ---

--- kothumalli rasam ---

kothumalli 1 bunch (200 gms) payar parappu (cooked) 1/4 cup

please post your feedback.

--- pepper-jeera rasam ---

rasam powder two spoons thoor dhaal 1/4 cup

always remember to crush garlic and not slice it.

--- salsa rasam ---

--- tomato rasam ---

bring it to boil on a medium flame.

tomato rasam is ready!!!!

--- shathabhishekam rasam ---

thoram parappu 75 gms tomato 1 no.

powder the following

tempering & garnishing

please post in your feedback. i live on it.

--- soups-salads ---

soups and salads

soups and salads are an integral part of the diet.

read some soupy facts at,

if you want to "toss more salad"

--- cheese-jeera soup ---

cheese- jeera soup (to serve four bowls)

and as usual don't forget to post the feedback.

--- cucumber pachadi (karnataka) ---

dosekai aavu-pachadi (sweet-sour cucumber pachadi from karnataka)

make a paste of the following

peel the cucumber and make finger digit pieces (1").

--- cucumber-curd salad ---

cucumber-curd pachadi (karnataka)

cucumber one small

and as usual don't forget to post the feedback.

--- raitu/ raitha ---

hundreds of recipes of raithas are available in books and on the net.

basically raita/raitu is a gujarati dish which is

word raitha as it stands, is coined from the word,

i have been seeing a lot of recipes of so called raithas

a typical traditional raitha does not involve cooking

i am posting a basic raitha recipe of banana which is

paka kela nu raitu

ripe but firm bananas...... 1 nos

coarsely grind mustard seeds in a mixi and remove black husk

it tastes great with ghee sweets, roti/parathas

--- mulangi-tomato salad (tadakiyun) ---

tadakiyun (mulangi kirai-tomato salad)

mulangi kirai (radish leaves) 10 leaves

and as usual don't forget to post the feedback.

--- tomato soup ---

250 gms. tomatoes

and as usual don't forget to post the feedback.

--- tomato-curd pachadi ---

tomato-curd pachadi (andhra)

tomatoes 4 medium onion 2 spoons

peel the cucumber and make finger digit pieces (1").

--- chutneys ---

--- garlic chutney ---