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