Sesame Shrimps n Orange Sauce:(Chinese Style)


Shrimps 1/2 kilo
Sesame 4-6 spoons(roasted and powdered coarsely)
Corn flour few spoons
Ajino motto less than 1/4 spoon
Egg white (from 1 egg)
Soy sauce 1 cup
Fresh orange juice 1 cup
Sugar 1/2 cup
Spring onions 1 bunch-finely chopped
Garlic 1 or 2 cloves grated
Ginger 1" size peeled and grated
Oil for frying.


In a bowl, add salt, corn flour, ajjino motto, powdered sesame and egg white. Let it come to batter consistency.

To this add shrimps.

In a large frying pan, heat oil. Fry these shrimps....till crispy. Very little in each batch. Leave them over kitchen towels.

In a deep pan....add orange juice, followed by sugar. Let it come to bubbling stage. Then add soy sauce to this. Let it boil.....till it reduce into 1/4 of the parts. One can add grated garlic and ginger to this.

To this sauce add crisply fried shrimps and garnish with chopped spring onions.

This is a perfect side dish for fried rice and fried noodles.

Cheese-Broccoli Casserole:(American dish)


Cheese 1oo gram
Rice 1 cup
Broccoli 1/2 kg
Cumin seeds 1-2 spoons(those who want indian flavour)
Butter 1-2 cubes.


Cook rice along with little salt in it.

Cook broccoli for few minutes in boiling water.....drain the water and set aside.

In a large-wide frying pan.....heat butter. Add cumin seeds to this. Let it sputter well.

Now to this add cooked rice and fry for a while. Add broccoli too. Mix them well.

Then melt in cheese....either in cube form or sheet form. Let it blend-in well. Mix them thoroughly. Maintain the stove over low-medium heat.

Serve really very, very hot.

Carrot Payasam:


Carrots 4-6
Almonds 25
Poppy seeds 2-3 spoons
Whole milk 4 cups
Condensed milk 1 cup
Cardamom seeds powder 1 spoon
Sugar 1 cup

To Garnish:

Ghee/buttur 1 cup
Fried cashewnuts
Fried raisins
Pumpkin seeds.


Chop 4 carrots and grate 2 carrots.....set them aside.

Slice 10 almonds lenth wise. Soak other 15 almonds in hot water....maybe for few minutes and remove its skin.

Soak poppy seeds in hot water.

Now cook chopped carrots in limited water. When it is tender....drain the water.

Now add skin removed almonds to this carrots and also the poppy seeds. Wet grind these into thick paste....maybe using milk while grinding. Set this paste aside.

In deep pan....add few spoons of ghee. Add cardamom and sugar to this. Add 1/2 cup of water.....let the sugar come up to syrup stage.

Then add carrot paste to this. Further add whole milk plus condensed milk. Let it boil......continuously over medium heat without cover.

In a seperate pan....heat ghee. Fry grated carrot till golden color and set aside. In the same ghee, fry sliced almonds and set it aside too.

Now....when payasam is ready. Garnish with fried carrots, fried cashewnuts,raisins or pumpkin seeds.

Serve chilled.


Pine Apple Halwa:


Ripe Pine Apple - 1 medium size
Sugar 1 cup
Cardamom 6-8 pods
Saffron few strands
Pistachios fistfull
Yellow food color(optional)
Pine apple essence(optional)
Ghee/melted butter 1 small cup.


Remove the outer skin of pine apple. Chop them into tiny chunks possible....without loosings its water content(maybe chop in a deep plate) or better never try in damaged fruit.

In a pan, roast saffron and then tap it with back of your spoon.

In the same pan add ghee, followed by cardamom seeds(remove the skin of cardamom and semi-crush it, before adding)

Now add sugar and 1/2 cup of water. (One can add yellow food color and pine apple essence to this sugar syrup.)Let it boil. When it comes to pearly consistency add pine apple chunks. Cover and cook over medium heat.

When pine apple is cooked and appears in glassy color.....remove the lid and cook over high heat. Obviously stirring constantly. Let it loose all its water content by the way.

When it comes to 'Halwa Consisteny' Run few spoons of ghee over it.

Decorate it with roasted pistachios or ghee fried pista nuts. Serve chilled.
Vermicilli Biriyani:

We can try 4 types/version of this 'Vermicilli Biriyani'.......just by altering the very first step.


Meal maker/soya chunks 1 bowl full (version-1)
Chopped Vegetables(carrots,beans,potato,peas...)(version-2)
Chicken-boneless 1/4 kilo (version-3)
Mutton keema/minced meat-1/4 kilo (version-4)

Roasted vermicilli - 1 cup
Onion 1 chopped
Tomato 2-3 chopped
Mint/Pudina leaves 1 cup full
Ginger - garlic paste 2-3 spoons
Green chillies 6 slitted
Lime juice from 1 fruit
Clove 3
Cinnamon sticks 2
Cardamom 3
Star anise 1
Bay leaves 3
Chili powder 1 spoon
Marathi mokku 2-3
Ghee/butter/refined oil 1 cup

Method: ( Choose any one of the 'step 1' alone at one time)

1. Soak soya chunks in warm water for 1 hour....or better boil soya chunks with little salt added to it. Boil for minimum 6-8 minutes. Then squeeze off the water held in a colander.

1. Chop vegetables and set aside.(carrot, beans, cauliflower, potato, peas, soya beans.....etc)

1. Wash and clean chicken....squeeze excess water from it.....set aside.

1. Wash and clean mutton keema....squeeze excess water from it ....set aside.

2. In a pressure cooker add oil/ghee and wait till its smoky hot.

3. Add the spices clove, cinnamon, cardamom, marathi mokku, star anise, bay leaves and fry for a while.

4. Later add green chilies and onion....fry till onion is translucent and lost its raw smell.

5. Now add ginger - garlic paste to the above and fry till it looses its raw smell.

6. Add tomato plus mint leaves and fry till it looses its water content and oil shows up on top.

7. Now add chilly powder, lime juice and soyachunks/vegetables/chicken/mutton keema. Add enough water with salt now. Let it get cooked(each item needs it own time to get cooked.....use water accordingly....wait till the meat is done)

8. Then add vermicilli at this point......add enough water and salt. Cover and cook. Measure the water according the quantity of vermicilli you use.

9. Once it is done....add few spoons of ghee and cook over high heat, without lid for a while. Let it come to non-greesy appearance.

10. Serve them hot with onion or cucumber raita.


Vermicilli-Coconut Birinjji:


Thick coconut milk 2 cup
Roasted vermicilli 1 cup
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup
Onion chopped 1 cup
Ghee/butter/refined oil
Cinnamon sticks 2-4
Bay leaves 3
Fennel seeds 1-2 spoons


1. In a pressure pan add ghee and wait till its smoky hot. Then add cinnamon sticks, fennel seeds and bay leaves.

2. To the above add green chillies, whole garlic pods, mint and chopped onions......fry till they loose their raw smell and onion turns to translucent color.

3. Once the oil shows up on top add roasted vermicilli and coconut milk....one can add salt now. Let it get cooked over medium heat , covered. Once it is done, run few spoons of ghee and turn over high heat.....try to make it less greesy.

4. This mild Birinji can be served along with brinjal(eggplant) serva. It tastes good with mint thuvaiyal or ginger thuvaiyal.
Saago-Lemon Kanjji:

Saboothana Ki Soup/Jawarisi Kanji.


Saago 2-4 spoons
Butter milk 1-2 cups
Ginger 2" size peeled and semi-crushed
Lemon 1/2 fruit
Green chilies 1-2


Soak overnight saago in water.

Cook saago the other day....with same water. When it is done.....Remove from stove and allow it to cool.

Then add buttermilk to this. Let it come to soup consistency.

Now add chopped chilies, asafoetida, salt, crushed ginger and lemon.

Serve this in a soup bowl.

Tender Coconut Pongal:


Raw rice 1 cup
Sugar 1 cup
Thick coconut milk 2 cups
Tender coconut-chopped 1-2 cups
Tender coconut water 1-2 cups
Cardamom seeds powder 1 spoon
Ghee/clarified butter few spoons.


Wash rice thoroughly.....until water runs clear. Held ina colander, set it aside.

In a pressure cooker, heat ghee. Add cardamom to it. Followed by rice. Add water and tender coconut water to this. Pressure cook......till rice is overcooked.

Now add sugar and coconut milk to this. Cook without cover over medium heat. Stir constantly.

When it comes to pongal consistency, add chopped tender-coconut and cook for few more minutes. Run a spoonful of ghee over this, just before serving.
Greens Soup:


Greens-leaves alone(Ponnankanni leaves) 1 cup
Coriander seeds powder 1 spoon
Black peppercorn 1 spoon-semi crushed
Ginger 2" size peeled and grated
Lemon juice few spoons


In a wide-deep pan, heat water. When it comes to boiling point....Add greens and ginger. Cover and cook over low heat.

When the leaves are done.....filter this water.(if one likes to have fibre rich food....dont filter it, just make a juice out of it)

To this soup/extract add salt, pepper and coriander seeds powder. Decorate with lemon wedges or add few drops of lemon juice, just before serving.

Serve hot......it helps to keep your eyes bright and shiny.

Tomato Wafers:

Tomato Chips/Tomato Paapad/Tomato Vathal/Tamaatar Ki Chips/Tamaatar Ki Pokidiya`n/Thakaali Vathal/Thakkali Chips.


Country tomatoes 1 kilo
Dry red chilies 1 cup
Country garlic with skin 1 cup
Asafoetida 1-2 spoons
Oil for frying.


Roast and powder red chilies.

Chop tomatoes lenthwise.

Semi-chush garlic along with skin.

In a wide bowl......add salt, powdered chili, asafoetida and garlic. Mix them well.

In this mixture.....toss the tomatoes.

Sun dry tomatoes for atleast a weak.

Store in a air tight container.

Fry them in hot oil. Serve along with Rasam Rice.

Maambazha Mor Kuzhambu:(Mango-Buttermilk Gravy)


Curd/yogcurd - 1 cup
Sweet ripe mango 1
Bengal gram flour 1/4 cup(or one can replace with cooked thoor dal)
Turmeric powder 1/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Mustard 1/2 spoon
Curry leaves few
Dry red chilies 3
Oil few spoons

Wet grind these:

Coconut 4" size piece
Ginger 2" size
Green chilies 3-6
Coriander leaves few(optinal)
Cumin seeds 1/2 spoon


In a wok, heat oil. Add mustard, red chilies, asafoetida and curry leaves. Let them pop and splutter well.

Add wet ground paste to this. Fry till they loose their raw smell.

Then add turmeric and bengal gram flour to this and followed by well beaten curd/yogcurd.

Peel the skin and deseed the mangoes/mango. Make a thick juice out of it....without adding any water.

Run this mango juice over the gravy. Let it boil for once or twice. Remove immediately from stove.

Serve hot with steam cooked basmathi rice.


Mughalai Masala Chai:(Iranian Style)

Hot and Spicy Tea/ Masala Tea.

Actually tho' its spicy tea....it could be counted as health drink here! I have added Star Anise....which actually enhances iron absorption! Mint leaves and fennel seeds are not only mouth refreshners...they promote quick digestion! Ginger has anti-inflamatory properties. It protects the stomach wall from the effects of non-steroidal anti-inflamatory drugs!


Tea leaves 1-2 spoons
Cinnamon sticks 1" size
Star anise-just 1 or 2 asters
Cardamom 1 pod- semi crushed
Mint leaves 4-6 leaves- tear and crush
Ginger 1" size peeled and semi crushed
Sugar 3 spoons
Water 1 cup
High fat milk 1 cup


Add all the above said ingredients in a kettle. Let it boil well. When aroma fills the room.....remove it from the stove.

Filter it.....atleast for 2 times.

Serve hot.
Beet and Rose Jam:


Beet root small sized-2(peeled)
Baby-Pink country roses 10 flowers
Sugar 1/2 cup
Cardamom seeds powder 1/2 spoon
Dry grapes 2-4 spoons
Broken cashew nuts 2-4 spoons
Ghee/clarified butter few spoons.


Boil rose petals in water for 5-10 minutes. Let it cool. Filter this water after and hour. Set aside.

Shred the beet root and wet grind it......using the above rose extract water.

Mix sugar to this.

In a non-stick pan, heat ghee. Add raisins/dry grapes, cashew-nuts and cardamom. Then followed by beet paste. Let it get cooked well. Stir constantly.....until all water gets evaporated and oil shows up on sides.

Try this jam on toasted breads. One can even replace carrot in place of beet.


Bone Soup:(Andhra Style)


Goat's Chest bones/Lambs bones 1/2 kilo
Thoor dal 1-2 cups
Green chillies 8-10 slitted
Cloves 3-5
Cumin seeds 1-2 spoons
Onion 2 thinly sliced
Salt to taste
Oil few spoons


Clean and Wash the bones....set aside.

In a pressure cooker add few spoons of oil.....when it is hot enough, Add cloves, cumin, green chilies and onions. Fry them till golden in color.

Add salt and turmeric powder.

Add bones and thoor dal to this. Add 1-2 cups of water....Pressure cook till tender.

Serve hot. Decorate with coriander leaves.
Egg Pickle:

Muttai Oorugai/Gudilu Oorughai/Anda Ki Achaar.


Hard boiled eggs-8 (peeled and pricked with fork)
Salt as per taste
Vinegar 2 cups

To be roasted and Powdered:

Coriander seeds 1 cup
Black pepper 1 cup
Cloves 5
Cardamom 2
Cinnamon 2-3 Sticks
Fenugreek seed 1 cup
Mustard seeds 1 cup
Cummin seeds 1/2 cup
Asafoetida 1-2 spoons
Dry red chilies 10-15

Wet grind these:

Ginger 1 spoon
Garlic 1 spoon


In a bowl add vinegar and mix all the powdered spices to this. And also mix ginger-garlic paste.

Heat the pan on low flame and pour the above mixture in it. Let it boil for 10 minutes.

Remove from the stove and allow it to cool. Then add salt to this and set aside.

Place the eggs in air-tight jar (preferably ceramic)Run the vinegar mixture on top of the eggs (eggs should be immersed well)

Cover the jar with the lid. Tie a muslin cloth on top of this lid.

Place the jar in the sun for atleast 2 days. Mix the pickle gently.....2-3 times a day(while placed in sun)

Store in a dark and dry shelf.

Mango Saucy Fry:


Raw mangoes 4(diced)
Onion 1 finely chopped
Tomato 2 finely chopped
Garlic 6-8 crushed
Jaggery/brown sugar 2 cups
Chili powder 1-2 spoons
Turmeric powder 1/4 spoon
Fenugreek seeds 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Oil few spoons.


In a deep pan, heat oil. Add mustard, cumin, asafoetida, fenugreek seeds and curry leaves. Let it pop and splutter well.

Now add onion and garlic. Fry till fragrant. Followed by tomatoes. Fry them till it looses all its water content.

Add diced mangoes to this. Fry for a minute. Add salt, turmeric, chili and jaggery to this. Add 1-2 cups of water. Cover and cook over medium heat.

When mangoes are done. Fry them for 3 minutes on high flame without cover......until it comes to saucy apperance.

Serve hot. Can be taken as evening dish. Or it can be served along with regular Tamizhar meals.
Apple Rasam:


Apple 1 peeled ans deseeded(finely chopped)
Thoor dal cooked water 2 cup
Tomatoes 2 made into puree
Lemon juice 1 cup
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Cumin 1/2 spoon
Curry leaves few
Ghee few spoons
Coriander leaves few finely chopped

To be roasted and Powdered:

Pepper 1-2 spoons
Cumin 1-2 spoons
Dry red chilies 3-5
Curry leaves few


In a pan....heat ghee. Add mustard, cumin, curry leaves and asafoetida. Fry chopped apples for 1-2 minutes.

Now add thoor dal cooked water to this. Followed by tomato puree. One can add 1 cup of water at this time. Let it boil.

Add salt, turmeric and ground powders to this. When it comes to foamy boiling stage....add lemon juice and coriander leaves. Remove from stove.
Mustard Fish Gravy:


Fish 1/2 kilo
Onion 1 finely chopped
Tomato 2 finely chopped

Wet grind these:

Mustard 1 spoon
Chili powder 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/4 spoon
Pepper 1 spoon
Garlic 4-6


In a wok.....heat oil. Add onions and fry till its golden in color. Followed by tomatoes....until it looses it water content.

Now add wet ground paste to this. Fry them till its fragrant and at the same time oil shows up on sides. Then add 1 or 2 cups of water. Let it boil.

Once oil shows up on sides.....add fish to this. Cook for 2-3 minutes without covering it. When fish is done....remove it from the stove.

Garnish with coriander and curry leaves.
Betel Leaves in Dosa:


Betel leaves 1 for each dosa
Lemon juice 1 cup
Sesame oil.

For Batter:

Par-boiled rice 1 cup
Urad dal 2 table spoons
Sesame oil 2-4 spoons
Soda 1/4 spoon

Soak rice and urad dal overnight.....wet grind it. Maybe in runny consistency. Add salt and soda to this....let it ferment(maybe 7 hours)


In a wide cup add lemon juice and 1/4 cup of water. Maybe a pinch of salt to this too. In this water....soak all the betel leaves. Let it get soaked for one whole minute.

Now in a hot tawa....make thin dosa. Take the lemon dipped leaves and dip them in batter and place them over wet dosa immediately. Run oil around it. Cover and cook.....in a usual way.

Serve hot with pepper-garlic sambar.

One can try this when affected with cold and cough. It can be made during festive times too. Its tasty as well as good for health. Just give a try!

Pepper Idly:

Use mini-idly laddle or use muffin tray like me!:)


Mini idlies 8-10
Garlic crushed 8-10 flakes
Curry leaves 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Pepper 1-2 spoons
Turmeric powder 1/4 spoon
Ghee few spoons.


In a pan, roast pepper. Coarsely grind it....maybe along with salt.

Steam cook.....mini idlies.

In a wide wok.....heat ghee. Add mustard and cumin....let it pop and splutter well.

Now add garlic and curry leaves. Fry them until crisp.

Add salt, turmeric and pepper to this. Followed by idlies. Fry them till they turn golden color and fragrant.

Serve hot with tomato and mint chutneys.
Garlic Kanji:


Par-boiled rice rawa-1 cup
Garlic 8-10 flakes finely chopped
Butter milk 2 cups.


Cook rice rawa with excess of water. Add salt too.

Once when rice is done.....add garlic and cook for few more minutes. Allow it to cool. Then add butter milk to this.

Serve in a wide soup bowl. Its a healthy dish......it controls your cholesterol and its good for nursing mothers.

Pineapple Zarda

Pineapple Zardha:

Pineapple Pongal. Annasi Pandhu Pongali/Annasi Pazha Pongal.

Although this recipe calls for 'khoya - solid milk', I didnt use it. Yes...counting on my calories.


Raw rice rawa 1 cup
Milk 4 cups
Condensed milk 1/4 cup
Sugar 1 cup
Pineapple finely chopped 1 cup
Pineapple essence 1-2 spoons
Ghee 1-2 cup.


Wash rice in running water several times.....or until water runs clear. Keep it aside.

Mix pineapple and sugar in a bowl and set aside.

In a cooker.....add milk and 2 cups of water. Let it boil. Then add rice to this. Cook this over medium heat....until rice comes to pongal consistency.

Remove this from stove. Now add pineapple mixture, condensed milk, pineapple essence and ghee to this.

Serve either chilled or hot.
Banana Chapathi: (Kerela Style)

Kela Ki Rotiya`n/Kela Ki Chapathi/Atti Pandu-Chapathi/Roti/ Vazhai Pazha Chapathi.


Ripe Banana-1
Salt as per taste
Sugar 1 spoon
Wheat flour 1 cup
Ghee few spoons.


In a large bowl, add flour, salt, sugar and ghee. Mix them well.

In a separate dish, mash the banana well. Mix this with the above well.....make it to smooth dough. Make equal parts out of this.

Knead these chapathis with uniform thickness. It should not be too thin.

Cook this over hot tawa. Run few spoons of ghee around it. Cook both the sides....till fragrant.

Serve hot. It tastes good when served along with Chicken korma or Cashew korma.

Tomato Poori

Tomato Poori:(Andhra Style)

Tamatar Ki Pooriya`n. Tamatar Poori. Thakkali Poori. Spicy Poori.

When I was in Hyderabad, my house owner aunty used to share with me...all her home-made goodies, I really cherish those weet days. This is one of her unique signature recipe...me enjoyed it big time!! Though the recipe sounds rather simple, regualr knead and frying of poori, one teeny little trick...this poori doesnt bulge in oil or stay puffed!! So wish, you'll give little bit more extra pressure while kneading.


Wheat flour 2 cups
Ripe tomatoes 3-4(country tomatoes)
Turmeric less than 1/4 spoon
Chili powder 3/4 spoon
Cumin seeds 1/2 spoon
Ghee few spoons(for kneading)
Oil for frying.


In a large bowl....add flour, ghee and salt. Mix them well.

Make a thick puree out these tomatoes. Run this puree over wheat flour. Also add cumin, turmeric and chili powder to this. Make a smooth dough.

Make equal parts out of this. Knead them into small pooris with uniform thickness. Fry them in hot oil.....until fluffy.

Serve hot. Can be also served without any side dish. One can try this with any mild curries if needed.