Beet Root Juice:


Beet root 1
Carrot 1
Sugar as per taste
Cold water 1-2 cups
Mint leaves to garnish.


Peel the skin off the beetroot. Grate or chop them down.

Trim the ends off carrot. Chop them as well.

Now blend them into thick puree. Maybe add cold water to make it thin.

Now run this puree over a seive/filter. Extract the strong juice.

Add sugar to this. Serve chilled. Garnish with mint leaves.

Cucumber Uthappam:

Cucumber Oothappam. Cucumber Dosai. Cucumber Dosa.


Dosai Batter 1 cup
Green chilies 3 - finely chopped
Cucumber 1 small - peeled & chopped
Cilantro leaves few
Yogurd 1 cup
Sesame oil/Ghee 1 cup.


Mix all the above said ingredients togather except oiL. Mix thoroughly.

Heat a tawa/griddle. Sprinkle a spoonfull of ghee/oil. Make a thick pan cake(uthappam) Cover with lid. Cook over medium heat.

When it is doen, turn to the other side and cook for few more minutes.

Serve warm with spicy chutney and sambar.

Cous Cous Pilaf:

Cinnamon & Cloves: Cinnamon was recently studied by German scientists for its effects on people with type 2 diabetes. Amazingly, they found that diabetics could decrease their blood sugar by up to 10% just by taking a cinnamon extract daily.

Another study found that cinnamon may help to lower cholesterol as well. Adding powdered form of cinnamon to honey and taking them in the morning flushes away cholesterol from the arteries!!

Since cinnamon can be toxic when taken in very large quantities...experts recommend that you use a cinnamon extract rather than actual cinnamon.

Clove oil is used by many cultures as a natural painkiller and anti-inflammatory. It is used in many modern toothache remedies to dull the pain and swelling. It actually numbs the acts as an effective pain killer! Although I am againt the rule of putting a clove at corner of your mouth for tooth pain! Some times it leads to carriers and cavities! Clove is also mouth refreshner!

I always liked these strong spices in my food! My Mommy and brother used to scold me back there...whenever I use these spices in cooking!!! Now afterall I know...its not that bad!!


Cous cous 1 cup
Bay leaves 3
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Onion powder 2 spoons
Garlic powder 1 spoon
Ginger powder 1 spoon
Dry mint leaves 1/4 spoon
Olive oil 4-5 spoons.


In a wide, deep vessel....heat oil.

Add cinnamon, cloves, cardamom and bay leaves to it. Fry for 1 whole minute.

Then add onion, ginger, garlic and mint to it. Add enough salt and 2 cups of water. Cover with a lid and bring this to boil.

When the water reaches boiling point...stir-in cous cous. Cover and cook for 3 minutes.

Remove from heat and transfer them to platter. Flip with fork.

Serve warm.

Cauliflower Bajji:


Cauliflower - cut into florets
Oil for deep frying.

For Batter:

Gram flour(besan/kadalai mavu) 1 cup
Baking soda 1 pinch
Turmeric power 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds power 1/4 spoon.


Bring all the batter ingredients togather in a bowl. Add water slowly tot his and make a runny consistency batter. Set aside.

Now steam cook the cauliflower florets for about 10 minutes. Maybe adding salt in the steaming water, would be a good idea.

Cauliflower should be intact with clean white color.

Now heat oil in a deep frying pan. Dip cauliflower in the batter and fry it oil till golden color. Fry few at a time. Repeat the same for all the batches.

Serve warm with mint chuteny and coconut chutney.

Vegetable Kofta Curry

Vegetable Kofta Curry:(Version 1)


For Kofta:

Gram flour 1 cup
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.


For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintain the stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add onion paate and salt. Fry them till its raw odour is lost.

Now add ginger r+ garlic paste and fry real good. When they are fragrant, add tomato puree. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now let theis gravy thicken over low heat for some more time. When yu feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.

Stuffed Bitter Gourd:(Version 3)

Stuffed Karela. Stuffed Kaakarkkai. Stuffed Paawarkkai/Paavakkai/Paagarkkai.


Bitter gourd medium size 8
Red onions 6 finely chopped
Tomato 4 finely chopped
Garlic 1 large peeled and chopped
Ginger 3-4 inches skinned and chopped
Jaggery/brown sugar 1 gooseberry size
Garam masala powder 1/2 spoon
Turmeric powder
Chili powder
Mustard seeds
Cumin seeds
Curry leaves fried in oil for garnishing before serving
Sesame oil 1 cup.


1. Trim the ends of the gourd. Make an incision at one end vertically. Remove the pith and seeds, using back of your spoon/spreader.

2. Steam cook the gourd for 10 minutes. Add little salt to this water. When the vegetable is semi cooked, set aside.

3. In a pan heat oil.... add mustard and cumin seeds. Let them pop and sprutter. Then add ginger and garlic. Fry them for a while. Later add onions and fry till they are translucent. Add tomatoes too, cover and cook over medium heat.

4. Now add salt, turmeric, chili, jaggery and garam masala to it. When the masala is well blend, turn it off.

5. Stuff this masala in the bitter gourd. One can stich the gourd using needle and thread now.

6. Heat oil in a pan. Add this stuffed vegetable and remaining masala too. Fry them well without cover. Let the vegetable turn to golden brown color and slightly crispy.

Garnish with fried curry leaves. Serve this side dish with Pulkah roti or curd rice.

Spinach Soup

Power Foods:


Malabar Spinach Soup:

Megnesium rich Spinach: Magnesium helps tto build bones, make proteins, release energy stored in muscles and also to regulate body temerature!!!

There are few more hidden tressure and roles for megnesium! They help to maintain memory fuction! Megnesium helps to regulate a key brain receptor that is important for learning and memory!! So maintaining proper megnesium levels in th ecerebrospinal fluid is essential for maintaining the brain's ability to learn and remember!


Malabar spinach 1 bunch - chopped
Green chilies 3 slitted
Onion 1 thinly sliced
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal) 2 fistful
Cumin seeds 1 spoon
Olive oil 2 spoons.


Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistle sounds.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add chilies, garlic and fry for a minute. Then add onions & toamtoes...saute for few more minutes.

Add spinach and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm in a soup bowl. Its also good to go with plain steamed rice, as well.

Water Melon Juice:


Water melon chunks - 1 cup(deseed)
Sugar as per taste.


Blend them togather and chill before serving.

Garnish with mint leaves. Melon wedge could be garnished too!

Stuffed Whole Cornish Hen Roast:(Version 2)

Stuffed and Roast Cornish Hen. Chicken Roast.


Whole Cornish Hen 1

For Injecting:

Syringe 1
Turmeric 1 pinch
Chili powder 2 pinch
Lemon juice diluted
Sesame oil few spoons

For stuffing & Garnishing:

Baby Potatoes 3 + 3
Hard Boiled eggs 2 + 2
Sesame oil few spoons

For Marination:

Fresh yogurts 1 cup
Lemon Juice
Turmeric powder 1/4 spoon
Chili power 1 spoon

Wet-Grind these to Thick Paste:(set 1)

Scallion 1
Ginger - 2"
Garlic 6 beads
Ripe Chlies 2
Roma tomato 1

To be Toasted Each Separately and Powdered Togather:(set 2)

Peppercorns 1 spoon
Coriander seeds 2 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon
Poppy seeds 1 spoon
Dry red chilies 3
Cloves 5
Cinnamon sticks 2-3
Cardamom pods 6
Star Anise 3 asters.

For dressing:

Jalapenos 3 finely chopped
Garlic 1 whole hea - 15 cloves finely chopped
Onion 2 large fienly chopped
Large Tomatoes 2 finely chopped
Salt little
Turmeric powder 1 pinch
Lime/Lemon juice few spoons
Sesame oil 1/4 cup.


Wash and clean the chicken. Retain its skin.

Take a teaspoon full of powdered spices + wet ground paste in a narrow cup. Further add above said items too. Make it up to thin volume by adding dilute lemon juice and oil. Now fill the syringe with this marination liqui. Inject the animal in the breast portion...deep undert he skin. Poke at 2-4 points.

Now prepare a marination juice using half of the powdered spices + wet ground paste.(reserve the other half). Add yogurts, salt, turmeric and chili powers too. Mix them into thick batter like consistency. Now let the chicken sit in this marination for 4 -6 hours(if you are in hurry). You could leave it in ziplock bag and marinate over night too.

Meanwhile....heat a shallow pan, add oil. When oil is hot enough...add powdered spices(other half) and stir-fry them. Maybe till the raw odour leaves. Then followed by wet-ground paste as well(other half). Continue frying till the oil shows up on top.

Now slice the baby potaoes to thick rounels. Add to the above frying spices. Stir-fry them for few more minutes. Maybe like till they are semi-done here. Set aside.

Now bring the marinated chicken along with the marination liquid in a wide tray. Stuff half of the fried potatoes inside the cavity and 1 or 2 eggs(optional) Toss the reamaining potatoes on the top(not eggs at this time). Spray enough oil/ghee.Tie their legs togather with cotton thread.

In a oven safe tray, place a greesed the aluminium foil. Place the chicken(breast portion above) over this. Cover the chicken with another foil. Bake the chicken for 1 an d1/2 hours over 350 degree or till it is done.

Every 10-15 minutes, open the oven and spoon the liquid gathering below and toss it over the chicken.

When the chicken is fully baked. Now if you like burnt taste in your chicken....grill for 2 minutes. Or broil it for 2 minutes on either sides.(well its only optional)

In a separate pan, make a sauce. Heat oil. Add chopped jalopenos, garlic, onion and tomatoes. Cover an cook for 2 minutes. Add salt, pinch of turmeric and lemon juice. Remove from heat.

Now run this sauce over the bake and broile chicken. Toss the slices eggs as well.

Serve steaming hot as a main dish or side entry.

Badami Murg:

Almond Chicken Curry. Chicken in Rich Almond Sauce. Badam Kozhi Kozhambu. Badam Araithu Vitta Kozhi Kuruma.

Actully this recipes id cooked with 100(hundred)almonds. Since I used just 500 grams of chicken I reduced it to 25+25.


Chicken Breast(500grams) - boneless, skinless cubed
Almonds 25 - made into Puree
Onion 1-2 large grated
Ginger paste 2 spoons
Garlic paste 2 spoons
Tomatoes 3 finely chopped/puree
Fresh yogurts
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Ghee 1 cup

To be Toasted n Powdered:

Coriander seeds 1 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon.

For Tempering:

Bay leaves 1 crumbled
Cardamon pods 6 crushed

For Garnishing:

Large White Onions 2-3 sliced
Green chilies/Jalapenos 6 sliced
Almonds 25 numbers
Oil for stir-frying
Cilantro leaves few.


In a large skillet, heat ghee. Stir-in bay leaves and cardamon pods. Saute for 30 seconds.

Now add grated onions and fry till it turns to golden color. Add ginger-garlic paste and fry real good. Maybe until its fragrant.

Now add tomatoes, cover and cook. When they are pulpy, add salt, turmeric, chili, garam masala and powdered spices too. Fry for few minutes.

When oil shows up on top, stir-in chicken. Cover and cook till tender. Maybe add limited water.

When the chicken is almost done, add yogurts and almonds puree too. Cover and cook for 5-7 minutes. Maybe till gravy thickens and oil shows up on sides.

Well...meanwhile stir-fry sliced onions and chilies. Set aside. Fry the whole almonds too. Set aside.

When the curry is ready, add onions, almonds, chlies and cilantro leaves. Give a quick twist.

Serve warm with chappathis, pulka rotis or palin rice.

Mint Chicken Biriyani

Mint Chicken Biriyani:

Hara Biriyani. Minty Chicken Pulav. Pudina Kozhi Biriyani. Pudina Chicken Rice. Podhina Kodi Biriyani.


Short grained rice 1 cup (seeraga samba)/ basmathi(long grained)
Chicken 4 pieces (breasts and thighs)
Mint leaves alone 2 bowl full
Ghee/butter 1 cup
Green chilies 6 (made into paste)
Ginger 3 inches (made into paste)
Garlic 5-6 cloves (made into paste)
Onion 1 chopped
Tomato 1 chopped
Cinnamon sticks 2
Cloves 3
Bay leaves 2-3


In a wide pressure cooker, heat ghee.

Once the oil is smoky hot....add cinnamon sticks, cloves and bay leaves to it.

Then followed by onions, green chili paste, ginger and garlic paste. Fry them till their raw smell is gone.

Now add tomato and fry till it looses its water content.

Add chicken pieces. Fry till they turn to opaque. Then cover and cook till it is tender. Do not add any water.

Now add rice and salt too. Let the rice get well coated with ghee.

In a blender add mint leaves and water......make a green juice out of it.( if 1 cup of rice is used make 2 cups of green juice. Its the perfect ratio for cooking rice.)

Add this strong green juice to rice and pressure cook them till 1-2 whistles.

Serve this greenish minty rice along with onion raita or simply with curd.

Vendaikkai Mor Kuzhambu:


Okra/Lady's finger 250 grams (fresh / frozen)
Yogurts 4 cups
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.


Wash and clean okras. Pat dry them. Trim their ends off. Chop them into bite-size pieces.

Heat oil, in a shallow pan. Fry few okras till crisp and dark. They should not be mushy or sticky anymore. Leave over kitchen tissues for a while. Repeat the same for remaining okras too.

Heat a deep heavy bottomed vssel. Add oil and these wet ground paste to it. Fry them till they loose their raw smell.

3.Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

Now stir-in fried okras and bring it to boil as well.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.

Hot n Spicy Shrimp Fried Rice:


Long Grained Rice 1 cup
Shrimps/Prawns 10-15(with tail fins-on)
Finely chopped vegetables(carrots and beans) fistful
Scrambled eggs 1-2
Strong Sesame 1/2 cup
Thick Soy Sauce few spoons(or as per taste)
Sugar 1 spoon(optional)
Dry Red Chili Flakes 1 spoon
Garlic 1 clove minced
Ginger 1" inch size minced
Chinese 5 spice powder 1-2 spoons
Spring or Green Onions 1 bunch - chopped(to garnish)

For Chinese 5 Spice Powder - blend them to fine powder:

Cinnamon 1/2 stick
Cloves 3
Fennel Seeds 1/2 spoon
Star Anise 1
Szechuan Peppercorns - 1/2 spoon.


Either microwave or pressure cook rice along with salt and few spoons of oil.

Microwave: 1:3 , rice: water for 20 minutes on high.
Pressure cooker: 1 whistle sound over meium heat.

Now spread this rice over a tray and cool them down to room temperature. Let the rice be well separated and stiff + non greesy.

In a heavy bottomed, very wide iron skillet. Heat oil.

Add 5 spice powder and chili flakes. When they are aromatic....add minced garlic, ginger and soy sauce too. Stir-fry for few minutes. Let this thicken really well.

Further add sugar and let this come to bubbly stage. Now stir-in shrimps and stir-fry till it is done and also crisp.

Now stir-in rice without any lumps. Fry this rice over high heat vigously....let the soy and sesame oil coat really well.

Further add stir-fried veggies and scrambled eggs as well. Vigourously stir-fry over high heat.

When it is fragrant....add chopped white part of spring onion(green onion) Then remove from the stove and garnish with green onions.

Serve steaming hot with tomato sauce to go with it.

Hot n Spicy Egg Korma:(Version 3)


Hard Boiled Eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 3 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Turmeric powder 1/4 spoon
Chili powder 1-2 spoons
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.


In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes to this and cover and cook for a while.

Once tomatoes become pulpy...add salt, turmeric and chili powder. Fry them for a while.

Then add 1-2 cups of water. Cover and cook over medium heat.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder, coconut paste and slitted eggs. Boil them well for 3-5 boils.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Mild pilafs, plain rice,Appam, Iddiappam, Pulka roti or chappathis.

Stuffed Egg-Plants:

Stuffed Brinjals. Stuffed Baingan.


Italian mini eggplants 6-8
Black sesame seeds 2-4 spoons
Green chili paste 1 spoon
Onion paste 1-2 spoons
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 2-4 spoons
Black pepper powder 1/2 spoon
Chili powder 1/2 spoon
Turmeric powder 1 pinch
Sesame oil few spoons.


Slightly toast the sesame seeds. Now wet-grind it along with other mentioned ingredients.(except, egg-plant and oil)

Now heat oil, in a skillet. Stir-fry this ground paste for few minutes. Maybe tillt he raw odour leaves. Set aside.

Now make a slit in the egg-plants as shown in the picture. Now stuff the above paste in the slit. Stuff all the paste in the remaining egg-plants.

Now bake this stuffed egg-plants in a preheated oven for an hour under 350 degrees. Spray oil before baking!


Heat a wide, heavy bottomed skillet. Add oil to it. Place these stuffed egg-plants without touching each other. Now fry then till they are done. Care should be taken while pan-frying.

Serve warm as a side dish for chappathis or rotis.

Kadai Chicken:

Chicken in Rich Yogurts Sauce. Chicken Yogurts Curry. Kadai Chicken Curry.


Chicken Breast - skinless, boneless - cubed
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1/2 spoon
Garam Masala powder 1/2 spoon
Fresh yogurts 1 cup
Oil 1/4 cup.

For Tempering:

Dry red chilies 6
Curry leaves few
Oil few spoons.


In a deep wok, heat oil. Add onion paste and fry till it turns to golden color.

Add ginger + garlic paste now, fry real good until its raw odour leaves.

Now add tomato puree too. Continue stirring until oil shows up on top.

Add salt, turmeric, chili, coriander and garam masala powders. Fry for few minutes.

now add washed chicken pieces and fry real good, maybe till the chicken turns opaque.

Add 1-2 cups of water. Cover and cook till the chicken is tender.

When the chicken is done and gravy thickens as well, stirin yogurts. Tryt o set the stov over medium heat now. Do not cover. Let it come to boil once or twice. Remove fro heat.

Now in a seperate shallow pan, heat oil. Fry chilies and curry leaves. Garnish the curry with this.

Serve warm as a side dish for chappathis, pulkas or even palin rice.