Showing posts from December, 2009

Green Chutney

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


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.

Othappam made simple


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


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.

Tri Salad

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


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.

Butter Cookies

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 :)

Chocolate Cake with Almond Chip Icing

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.

Paal Kozhukattai

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

Cabbage toast

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.

Almond Muffin

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

Hi, this is the link to my old blog..

There are some quite interesting recipes !!!

Vendakai Pachady

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


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.

Paruppu with rice

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


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.

Coconut Potato Fry

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


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 all absorbed, add the remaining…