Indulge In The Taste

  Ingredients: Serves 2 Curry leaves, Mint leaves, Coriander leaves - equal part of each making 100 gm Shredded coconut - 2 tbsp Mustard seeds - 1 tsp Green chilli - 1 Split roasted gram - 1 tsp Salt - as required Oil - 1 tsp Method: Heat the oil in a pan. Saute the mustard seeds. Add the rest of the ingredients and fry on a medium flame till the greens begin to get tender. Switch off the heat and grind this to a fine paste in the blender using required water. Serve hot with idli / dosa.

Ingredients: Dosa batter - 1 cup (to serve 3 othappams) Very thinly chopped onion - 2 tbsp Chopped tomatoes - 2 tbsp Chopped Curry leaves - 1 tsp Thinly sliced green chilli - 1/4 tsp Salt & pepper - 1/2 tsp Oil - 3 tsp Method: Mix all the ingredients except oil in a bowl. Heat a tawa and draw a dosa in medium thickness. Spread a tsp of oil on the dosa. Once the bottom side is golden brown, flip it and cook for a min in medium flame. Draw the rest of two dosas as above. Serve hot with Green chutney .

Ingredients: Serves 1 Shredded carrot , radish & beetroot - an equal amount of each , giving 200 gms Yogurt - 4 tbsp Salt - a pinch Pepper powder - a pinch Chopped Coriander and mint leaves - 2 tbsp Thinly sliced green chilli - 1/2 tsp Urad dhal & Mustard seeds - 1 tsp lemon juice - 1 tsp Coconut oil - 1 tsp Method: Combine the all the ingredients except yogurt, coconut oil, urad dhal & mustard seeds in a salad bowl. Refrigerate for 2 hrs.Mix in the yogurt to it. Heat a skillet and add the coconut oil. Saute the urad dhal & mustard seeds and pour over the salad. Mix well and have a refreshing cool salad.

These are some pics of butter cookies made by my chithi (mom's younger sister). They were dead yummy and crisp !!! Finished the whole batch in 2 days :)

This has been in my mind for a long time and it turned out very well - got my mental image live on my plate :) This cake is made using Pillsburry Chocolate Cooker cake mix. And the Icing is my idea. Almond Icing: Sugar - 4 tbsp Unsalted butter - 2 tbsp Cocoa - 1 tbsp Almonds - 20 Soak the almonds in water for 10 mins. Slice them thin. Prepare the icing with rest of ingridients by gently stirring & heating them up in a bowl held in boiling water. Once the cake is done, apply the cocoa icing on top of it and immediately spread out the almonds equally. Serve after almonds are set in the icing.

This is a dessert made out of rice flour, cocunut, milk & jaggery.

Ingredients: Serves 1 For the filling: Shredded cabbage - 100 g Pepper and salt as required Heat a pan, stir fry cabbage, salt and pepper until cabbage begins to soften - in high flame so that water from the cabbage does not stay. Keep aside. For the toast: Wheat bread slices- 3 Cheese cut into little bits - 3 tbsp Heat a skillet and toast the bread. Add the filling on top of each bread. Sprinkle the cheese bits. Now, bake the slices in an oven until the cheese begins to melt. Serve hot with tomato sauce. This can also be made into a sandwich.

Well, I didn't make it. I bought it from a local shop ;)

http:// sleepingbeauty - sweetsomethings.blogspot.com/ There are some quite interesting recipes !!!

Ingredients: Serves 2 Finely chopped lady's finger - 1cup Finely cut onion - 3/4 cup Cut tomato - 1/2 cup Dry red chillies  2  Mustard seeds - 1 tsp Broken white lentils - 1 tsp Turmeric powder - 1/2 tsp Chilli powder - 1 tsp Coriander powder - a pinch Water - 3/4 Salt - 1 tsp Oil - 1 tbsp Curry leaves - a few Coriander leaves - to garnish Method: Heat oil in a pan. Saute mustard and white lentil. Add red chillies breaking them into two. Add in the onion and curry leaves. Fry till onion begins to brown. Add the tomato and fry over medium flame till tomato is tender. Add the lady's finger, Turmeric powder, Chilli powder, Coriander powder & salt. Fry for a minute. Add water, cover with a lid and cook till lady's fingers are done. There should be some gravy in the dish. Garnish with coriander leaves and serve.

Ingredients: Serves 2-3 Toor dhal - 1 cup Red chilli flakes - 1 1/2 tsp Grated coconut - 1 tbsp Mustard seeds - 1 tsp Broken white lentils - 1 tsp Turmeric powder - 1/2 tsp Water - enough to cook the dhal + 3 tbsp Salt - 1 tsp Coconut Oil - 1 tbsp Method: Cook and mash the toor dhal well using a pressure cooker. This should be in a thick paste consistency. Heat oil in a pan. Saute mustard and white lentil. Add red chilli flakes and coconut. Add in the dhal before the flakes get burnt. Add turmeric, salt and 3 tbsp of water to give it a little flowing form. Cook for 5 mins in medium. Serve hot with rice. Can be garnished with curry/coriander leaves.

Well, weekend began with some good news.. And I got little time to kill. So, here it is.. Potatoes taste good with any dressing, but any sour ones ! This is a mild spicy-sweet dish that goes well with rice or tortillas. Ingredients: Serves 3 Medium sized potatoes - 3 Grated coconut - 4 tbsp Mustard seeds - 1 tsp Cumin seeds - a pinch Broken black lentil - 1 tsp Mashed Garlic - 1 tbsp Green chilli - 1 cut into four pieces Chilli powder / Cayenne pepper - 1 tsp Turmeric powder - 1/2 tsp Water - 1/2 cup Salt - 1 tsp Oil - 3 tbsp Method: Wash the potatoes, scrap the skin and cut into little pieces of 1/2 inch thickness. Heat 1 tbsp of oil in a deep pan. Saute the mustard, cumin and black lentil until they start to splutter. Add in the green chilli and garlic. Fry till garlic starts to brown in a medium flame. Add the potatoes and salt. Add the water and cook till the potatoes are done with lid closed. They should be firm and not get mashed. Once the water is al

Boil about 1 litre of a milk stirring in occasionally so that it does not overflow !! When it becomes almost 1/3rd and begins to form thin long lumps, add about 200 g of sugar. After the sugar gets dissolved, add a crushed pod of cardamon. Chill and serve with a dash of clarified butter.

My favourite dish - that i make it once a month regularly. Adapted from http://www.aayisrecipes.com. Ingredients: Serves 1-2 Medium sized Apple (should be sweet to taste) - 1 shredded/cut into thin pieces Sugar - 4 tbsp Cardamon pod - 1 Food color - a pinch, optional Any coarsely powdered nut - 2 tbsp Unsalted butter/clarified butter - 1 tbsp Method: Heat the butter in non stick kadai. Add the apples and cook till its tender and caramelized. Add in the sugar and mix until dissolved. Add the rest of ingredients except food color and cook for 2-3 min. Add the food color - preferably kesar color and cook for about a min. Serve garnished with carondas.

Ingredients: Serves 2 Pumpkin - 150 g, skin scrapped and cut into cubes Onion , finely chopped - 1 Cinnamon - 1 small stick Unsalted butter - 1 tsp Powdered pepper - to garnish Salt - to taste Water/any stock/milk - as required Method: Boil the pumpkin till done. Heat the butter in a kadai. Add the cinnamon and onion. Mix this with mashed pumpkin & water/ blend with the pumpkin with water. Garnish with pepper and serve hot.

Ingredients: Serves 2 Violet unstriped Eggplants - 6 medium, cut into medium long strips Oil - 3 tbsp Soy sauce - any kind - 1 tsp Vinegar - preferably balsamic - 1 tsp Salt- to taste Water - as required Powdered pepper - to garnish Method: Heat about 100 ml of water in a non stick kadai. Add in the sliced eggplants & salt. Cook till they are almost done. Add in the oil, once the water is gone. Fry till the eggplant becomes tender on medium flame. But, dont' roast or mash. Add in the soy sauce and vinegar. Stir for a min and transfer to the serving bowl. Serve hot garnished with powdered pepper.

This is very simple. Shred about 200g of cabbage with a good length. Heat a tsp of salted butter in a non stick pan. Add in the cabbage. Add salt to taste. Add few spoons of water and cook till the cabbage begins to turn tender. It should be crisp - not tender. It takes about a min or two. Spread on a bowl/plate. Garnish with fresh ground pepper and a dash of lemon/vinegar.

Well, the name itself suggests the ingredients very well !! Anyways.. Ingredients: Serves 1 Egg - 2 Salted butter - 1 tbsp Cream/Milk - 1 tbsp Powdered pepper - 1 tsp Salt - a pinch Method: Heat the butter in a non stick pan. Break and add the eggs. Scramble it well. When it is almost done, add in the milk/cream. Stir for some 20 seconds & transfer to the breakfast bowl. Sprinkle the pepper powder and serve. I adopted it from somewhere I really dont remember :)

Again a pepper based dish !! Ingredients: Serves 2 Long beans - 20-30 washed and cut into 1 inch long pieces Kuzhambu powder - 1 tbsp Garlic - 3 minced Salt - to taste Coconut powder - 1 tbsp Urad dhal and Mustard seeds- 1 tsp Water - for cooking the beans Oil - 3 tbsp Method: Heat oil in a non stick kadai. Saute the Urad dhal and Mustard seeds. Add the garlic and fry for a min. Add the beans. Fry for 5 mins. Add salt and water. Cook till the beans are done in medium flame, with lid on. Once, the water is all gone, add the Kuzhambu powder/paste and coconut. Fry for 2 min and it is ready to be served with melagu kuzhambu rice - my lunch menu :)

This is another innovation out of the kuzhambu paste - sans coconut !! Please check out the recipe for making this kuzhambu's paste from my other post - http://indulgeinthetaste.blogspot.com/2009/11/melagu-kuzhambu.html , omitting the coconut and complementing with one more tbsp of channa dhal. Ingredients: Serves 2-3 Kabuli channa - 150 g soaked overnight with 300 ml water Garlic - 10 pods peeled Tamarind pulp - 150 ml Kuzhambu paste - 3-4 tbsp Urad dhal & Mustard seeds - 1 tsp Chilli powder - 1 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Water - for consistency Oil - 3 tbsp Fried curry leaves - to garnish Method: Heat a kadai and add the oil. Saute the Urad dhal and Mustard seeds. Add the garlic and drained kabuli channa and fry for a min. Add the masala powders (turmeric, chilli & Coriander). Add the tamarind pulp, salt and water to get a watery consistency. Cover with a lid and cook till the channa is done. Then, add t

Well this is supposed to be a very authentic dish. But, believe me I didn't ask any one for any recipe. I made it out of my "own instinct" and it came out yummy well :) To prepare the kuzhambu paste , the following is the recipe: Ingredients: To serve two Peppercorn - 2 1/2 tbsp Dried red chillies - 4 long ones Cumin seeds - 1 tsp Channa dhal - 1 tbsp Coriander seeds - 1 1/2 tsp Coconut powder- 3-4 tbsp Fenugreek seeds - 1 tsp Oil - to saute Method: In a kadai, heat a tsp of oil. Add all the ingredients except coconut and fry for a min in medium flame. Add the coconut and fry until coconut begins to turn golden yellow. Cool and grind it to a little coarse mixture. Here comes the kuzhambu. Ingredients: Tamarind pulp - 150 ml (should be thick and concentrated) Garlic - 10 pods - optional Urad dhal and Mustard seeds- 1 tsp Chilli powder - 1 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Water - for consistency Oil - 3 tb

It has been a lonnnggggggggg 2 weeks ;( loads of work, whew.. Still some pending ;( Still I'm back with some very easy dishes, for eg., this Melagu Paal - Pepper milk. As you know pepper is known to be subsiding cold. Preparation: After boiling milk, take 150 ml and again boil in simmer flame. Add 10-15 whole peppercorns or 5 crushed ones. Add 1/2 tsp of turmeric powder. Boil for 2 mins. After switching off the heat, let it stand for 5-10 mins, so that the pepper will get soaked. When it is warm enough to drink, just filter the pepper and enjoy a warm, soothing drink - perfect for a sore throat.

Ingredients: Serves 2 Mint leaves - from a small bunch of around 50 stems Coconut - scrapped about 100 gms Small onions- peeled 5 Green chill -1 Red chilli - 1 Channa dhal - 1 tbsp Mustard seeds - 1 tsp A little piece of Ginger Salt to taste Oil - 2 tbsp Water - as required Method: Heat 1 tbsp oil in a kadai. Fry channa dhal for a while. Add in the mustard. Add onions & chillies. Fry over low flame for 2-3 mins. Add the ginger, mint leaves & coconut. Fry for 2-3 mins. Cool this , add salt and grind to a fine paste using water as required. Serve with a dash of oil for dosa / idli.

Fill a 200 ml glass half with cold water + lemon juice from 1 lemon. Add sugar compensating the other half also + pinch of salt. Add crushed/powdered mint leaves. Stir well so that sugar completely dissolves. Top the rest of glass with chilled soda and enjoy the drink :)

Ingredients: Capsicum - green/red coloured - 1 large sized, diced Onion - 1 large size diced Ginger-garlic-green chill paste - 1 tbsp (take in a ratio 2:1:1) Tomato - 1 medium sized , grinded to a paste Turmeric, Coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - to taste Oil - 3 tbsp Coriander leaves - to garnish Cumin seeds - 1 tsp Method: Heat 1-2 tbsp oil in a kadai. Add onions and capsicum. Fry for 2 mins. Keep aside. Again heat oil in the same kadai (make use of leftover oil if any). Saute with cumin seeds. Add Ginger-garlic-green chill paste. Fry till rawness goes off. Add tomato paste. Fry for 5 mins. Add Turmeric, Coriander powder, Chilli powder & Salt. Fry for a min. Add 4-5 tbsp of water and cook till it becomes dry. Add onion & capsicum. Fry for 5 more mins in medium flame followed by a min or so in high flame till it becomes dry again. Do not add water as capscicum gives off water when cooked. Garnish with coriander and serve hot with

Ingridients: All purpose flour - 200 g, 50 g for dusting Salt - 1/2 tsp Oil - 1 tbsp Warm water - as required Clarified butter - as required Method: Mix the flour, salt. Use little amounts of water and make a firm dough. Add oil and knead it well till it becomes even in softness. Keep the dough ball covered with a vessel for 15 mins. Divide the dough into 4 equal parts. Roll each dough using the extra flour for dusting. Heat tawa/griddle. Make the rotis in medium flame. When they are done, cook them directly on the medium flame for 2-3 secs/each side. Take aside and coat with clarified butter. Serve hot.

Ingredients: Medium sized eggplants - 4 Very finely chopped onion - 1 large sized Very finely chopped tomato - 1 large sized Ginger garlic paste - 1 tsbp Green chilli paste - 1/2 tsp Green chilli - 1 split Turmeric, Coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - to taste Oil - 3 tbsp Coriander leaves - to garnish Mustard + urad dhal - 1 tsp Method: Wash and dry the brinjal/wipe with a cloth. Rub them with oil and roast them in open low-medium flame till they become dark and the skin starts to peel. Tip: You can use the stem part to rotate them often to get the even roasting. When done, completely immerse in hot water for 10 mins. Take out from water & peel the skin, mash them completely. No need to use blender as they would be very tender by now. Heat remaining oil in a kadai. Saute with Mustard + urad dhal. Add chilli paste, ginger garlic paste and chillis. Fry for 2 mins. Add onions and cook till they are tender. Add tomatoes and fry. Add salt

Ingredients: Caronda - 150 g Sugar - 1 tbsp Honey - 2 tbsp Bread slices - toasted with unsalted clarified butter - 4 Method: Grind the carondas finely. Add sugar and honey. Mix well. Spread over the bread and enjoy the sweeeeeeeeeeeeet sandwich !! Easy, isnt it !!

Ingredients: Carrot - 1 sliced thinly into 1 inch pieces Cluster beans - same as above in equal quantity Onion - 1 sliced Ginger garlic paste - 1 tsp Cumin seeds - 1 tsp Urad dhal + Mustard seeds - 1 tsp Maggi gravy masala - 1 tbsp Turmeric powder, Coriander powder - 1/2 tsp each Chilli powder - 3/4 tsp Salt - to taste Oil - 2-3  tbsp Method: Heat oil in a kadai. Saute cumin, urad dhal and mustard seeds. Add ginger garlic paste and fry for 2 mins. Add onion and fry till tender. Add the carrot and cluster beans and fry 5-7 mins. Add Turmeric powder, Coriander powder, Chilli powder, Maggi gravy bunna masala and salt. Fry for a min. Add enough water and cook till the veges are done and water gets over. Serve hot with bread/roti/rice.

Ingredients: Rajma - 1 cup soaked overnight for atleast 6 hrs Tomato - 1 medium sized Ginger - 1 Inch Green chillies - 3-4 Cumin seeds - 1 tsp Turmeric, coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - as required Oil - 2 tsp Coriander leaves to garnish Method: Mash 1/4 of the rajma in a blender with little bit water. Blend tomato, ginger & Green chillies. Heat oil in a pressure cooker. Add cumin seeds. Add the blended paste and cook till it becomes 3/4 of its volume. Add chilli, turmeric, coriander powder and salt. Fry for a min. Add the rajma along with the mashed rajma. Cook for 5 mins. Now added 1.5 cups of water & replace cooker with lid. Cook till a whistle comes. Cook again for 5 min to get the desired gravy consistency without lid and garnish with coriander leaves before serving. Goes well with maida roti / rice.

Ingredients: Vermicelli - 1 cup Thinly cut mixed veg (Carrot,Beans,Potato,Cabbage,Capsicum,etc ) - 1/2 cup Medium onion sliced - 1 Small Tomato sliced - 1 Ginger garlic paste - 1 tsp Cardamon - 1 pod Cinnamon - 1 inch piece Cloves - 2 Coriander powder - 1/2 tsp Chilli powder - 1tsp Turmeric Powder - 1/2 tsp Green chillies - 5-6 split into two Cumin seeds - 1 tsp Salt - to taste Powdered pepper - a pinch Clarified butter - 3 tbsp Coriander leaves to garnish Oil - 1 tbsp Water - 3-4 cups Method: Heat 1 tsp clarified butter in a kadai. Fry the broken vermicelli until brown. Keep aside. Heat the remaining clarified butter and oil in the kadai. Saute with cumin seeds,Cardamon, Cinnamon, Cloves. Add ginger garlic paste and chillies. Fry till raw smells goes off. add onion. Fry till tender. Add tomato and vegetables. Fry till veges are half done. Add Chilli, turmeric and coriander powder. Add salt. Add 3 cups of water to cook the vegetables. Cook them in medium flame

One yummy dessert :) Ingredients: Grated Coconut -  1/4 cup Maida - 1/4 cup Thick Milk from 1/2 cup grated coconut  Powdered Sugar - 1 cup Cardamon powder - 1 tsp Sliced sweet banana - 1 Baking powder - 1 tsp Honey - 1 tbsp Preparation: Mix coconut milk, maida, honey, cardamon & baking powder and sugar without lumps. Add 1-2 tbsp of grated coconut. It should not be very thick or running. Add water to get the correct consistency. Place the sliced bananas in a microwave glass bowl and form a layer. Top it with a layer of grated coconut. Top it with the batter. Cook in microwave high 4 for 8 minutes in two intervals without lid. When done, test the batter part with a toothpick. It should come out with out sticking to the dough. Serve a scoop with all three layers, chilled or hot with a dash of honey and even vanilla ice cream !! This can also be made in small glass bowls to serve readily. The cooking time will be less around 4-5 mins.

Halwa from the milk of wheat   Traditional Ulundhu Vadai with coconut Chutney    Sugiyam  

I'm posting some pics of what I had for this week ;) I dont think these need recipes - They r all the same old dishes ! If I find time in coming days - Holidays r thr, I'll update this post with the recipes I used. Actually, I made each of these in 30-40 mins. Well, it served two ppl only ... LOL. But still, these are easy dishes that can be done in no time !! And it comes handy for ppl like me. Easy Veg Pulav: Sambar with rice & Cabbage Poriyal: Dhal with rice & Beans Poriyal:

Its very simple to make n spicy to eat - no need to prepare a side dish for the idlis (However, u can spice up with a chutney/sambar). Ingredients: Serves 1 3 medium sized hot idlis 1 tsp - Mustard & Urad dhal 1 tsp - Oil Salt 2 tbsp -"Idli" Chilli Powder - Not the paprika / regular chilli powder Salt Coriender & Curry Leaves Preparation: Crumble hot idlis with a fork. Heat oil in a non-stick pan - idli will stick to ordinary pans. Saute Mustard & Urad dhal with Curry Leaves. Add the idlis & "Idli" Chilli Powder. Mix well for a minute. Serve hot with coriander garnished on top.

Just blend 1 medium orange (without rind of course)+ 1 tsp sugar and 150 gms pomo seeds+1 tsp sugar separately. Chill, mix them together and serve :)