Showing newest 15 of 52 posts from March 2011. Show older posts
Showing newest 15 of 52 posts from March 2011. Show older posts


Carrot Cream Soup - The Best:)

Carrot Cream Soup:


Carrots large 2 - diced
Whole milk 4 cups
All purpose flour 1/2 table spoon
Butter 1 cube
Pepper powder to taste.


Boil carrots in one cup of milk, and puree them. Set aside.

Melt butter, add salt and flour...stir-fry briefly and then add 3 cups of milk. Bring this to boil, further add the puree. Once it is bubbling hot, remove from heat.

Garnish with pepper, serve warm.

Cluster-Beans Pepper Stir-Fry / Kothavarankai Milagu Varuval

Cluster Beans Poriyal:


Cluster beans 1/4 kilo - chopped
Turmeric 1 pinch
Ground black pepper 2 spoons
Garlic 7 cloves with skin, crushed
Cumin seeds 1 spoon
Mustard seeds 1/2 spoon
Curry leaves few
Oil few spoons.


Boil the beans briefly in water and retain the semi-cooked vegetable in a colander.

Heat oil in a pan, add the tempering spices, followed by semi-done vegetables. Stir-fry briefly.

Further add salt, turmeric and pepper powder. Stir-fry over high heat, till oil shows up on the sides.

Serve warm as a side dish for your lunch or dinner.


Kambu Koozh / Pearl Millet Porridge - Revisiting The Past!

Bajri Congee:


Bajra/pearl millet flour / Kambu Maavu 1 cup
Raw rice 1 fistful - cooked
Salt as per taste
Butter milk 2 cups
Pearl onion and Green chilies to taste.


Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do.

Now, to the boiling water...add the paste. Cook them over medium heat, constantly stir the mix. Further add cooked rice as well, plus salt.

Use wooden spatula to check whether it is done. The semi-cooked paste will always be sticky. Make sure that it is not sticky, if so...continue further cooking.

Bring this to room temperature or even cold. Increase the volume by adding well-beaten buttermilk.

Further garnish with chilies and pearl onions.

Iral Kara Kuzhambu / Shrimps in Tamarind Based Curry

Iral Puli Kuzhambu:

Other Names: Roiyalu Pulusu. Chemeen Theeyal. Prawns in Tamarind Curry.


Small shrimps 1 cup
Pearl Onions 5-7 chopped
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Tamarind milk 1 cup
Chili powder
Jaggery 1 spoon
Fresh grated coconut - stir-fried (I completely skipped this, coz' of no decent coconuts are found in my area)
Sesame oil 1 table spoon
Thallippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.


In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Further add salt, turmeric, chili and jaggery. Add shrimps and about a cup of water. Continue cooking over low heat without lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and run the same over the curry prepared.

Serve warm to go with plain steamed rice.


Broccoli Casserole - Flavors of Southern Cooking!

Broccoli-Green Beans Casserole:

Another important dish, that is close to heart. No one could turn this down, after a hard day's work. Speaking of work'...I mean real physical activity, okay. In this new age of information is something that is confined to cushioned chairs, driving to destinations, or even making a phone call for scheduling an appointment!!! If you want to realize the pleasures of old time, now move it baby...mow your lawn, today (don't call Andy to do the chore), clean up the garage, burns 350 calories in 35 minutes...and now you deserve the treat, don't you?! Experience the real meal n tell me how you feel...isn't it comforting, worthy?

Ingredients: (Serves Four)

Rice 1 and 1/2 cups
Broccoli 1 head - florets
Green beans 100 grams - no trimming
Corn kernels 1 small cup
Button mushrooms 1 cup sliced
Milk 2 cups
Mushroom cream soup 1 can
Fried onions 1 cup to garnish
Butter few cubes
Grated cheese to garnish
Pepper powder to taste 1 teaspoon, per serving.


Melt butter in a crock pot, add rice enough salt. Further add water and milk, cover and cook.

Once the rice is half the way done, add cream soup, plus all the vegetables. Maybe be add a little more salt for the veggies.

Cover and cook till tender.

Now, finally add fried onion, cheese, pepper powder.

Serve steaming hot. Enjoy:)


Kala Urid Dhall Khichdi - Classic Rice and Lentils Dinner!

Karuppu Ulundhu Saadham:

Did I ever tell you this, Khichdi is one of the first idea, that comes to my mind on a hectic day! Yes, you are absolutely right...quite easy to fix and one can never ruin it! Variations sprung over time, with active experimenting with this comfort meal! I could claim this as heartiest meal, in recent times.

On the other day, I ran out of all the essentials in my pantry...was pretty tired to do the shopping, also so sick to cook, no mood for stepping-out to fancy or not-so fancy Restaurants! You know what I mean, was not in mood for anything, but to wind down on the couch! But, as time grew, night got darker...started to feel slightly hungry. Is there any day that I could actually take off from this kitchen!!! Big 'No' comes from significant other. So, here you go...the dinner in 2 minutes. Just threw few ingredients in the pot, and called it a day.

Ingredients: (Serves Two)

Rice 1 cup
Black Gram / Karuppu Ulundu 1/2 cup
Green chilies 2 sliced (I didn't have any that day, so used chili powder)
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.


Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, lentils and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.

Beet Root Paratha - Colorful Indulgence

Beet Root Chappathi:


Whole wheat flour 1 cup
Beet root 1 large - grated
Chili powder
Cumin seeds 1 spoon
Ghee/oil few spoons.


Heat oil, add cumin seeds followed by beetroot, salt and chili powder. Cook the beets briefly.

And add the same to the flour, mix well...add oil if necessary. Make a smooth dough.

Divide them into equal parts, and roll them into thin flat breads.

Toast them both the sides on a pre-heated griddle. Run few spoons of oil.

Serve warm along with curry, subzi and raitha.


Alu Do Pyaz / Potatoes n Onions Stir-fry - Old Fashioned Way:)

Urulai Kizhangu Varuval:

You know what? People ask me, why I keep cooking the basic recipes and more traditional ones on and on. I agree, as more and more fashion hits the kitchen, food fad as become a culture. Where, when we don't buff our knowledge about latest trends' they consider us, sluggish!! And food snobbery is not new!!! Well, I kind of like to be lagging behind the crowd and would love to enjoy the fun of classic cuisine for a while. As I have been deprived of good home cooking, most of life (I spent awful lot of my life in various hostels).

Sometimes, I feel its so ridiculous to decorate my plate with wild flowers, carve a tower out of food, spend time working on the garnishes and bringing the elegance. However, occasional fine-dinning wouldn't hurt. But, its always been easy to fix 20 minutes meals (yes, I am bit fast), simple after day, week after week! At least home-cooking concentrates on taste, rather than appearance...nourishes than make it yet-another-experience!!

Although I don't posses any great cook books on my own, but most of my recipes are in my gray cells, I remember every damn good detail...and recalling comforting recipes that Mommy whipped, back home is after all too easy:) So, when I do try new things occasionally, I generally stick to what I know. The thing I really love about old fashioned cooking is that it often uses food that might be actually wasted, or foods that still sit on the pantry shelf calmly. Yes, this recipe is a recycled one too...used up all the long lying vegetables.


Potatoes 1/4 kilo
Onions large 2 - sliced
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala 1/4 spoon
Oil few spoons.


Boil sliced potatoes, briefly...retain the skin or peel off, as per your wish.

Heat oil in a wok, add the whole spices followed by onions, saute them

Add the pototoes, and powdered spices...cover and cook for few minutes, remove lid and stir-fry over high heat...until fragrant.

Serve to go with chappathis or rotis.


Cabbage - Eggs Kootu / Muttai Koss + Muttai Kootu

Koss Kootu:


Cabbage 1 small head - chopped
Eggs 2
Chana dhal 1 cup
Green chilies 3 chopped
Ginger 2" grated
Garlic 4 cloves minced
Onion 1 large chopped
Tomato 1 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Cilantro to garnish.


Cook lentils with enough water, till tender but not mushy. Maybe add some salt to it. Set aside.

Heat oil in a wok, add the tempering spices followed by chilies, ginger, garlic and onions...fry real good. Then followed by tomatoes, cooked lentils and cabbage.

Further add salt, turmeric and chili powders. Cover and cook briefly, once the cabbage is done, remove lid and add the eggs, scramble them over high heat...let the excess moisture be sucked up.

Serve warm as a side dish with your lunch.


Tandoored Turkey - I Know Its Exciting, Right:)

Turkey Tandoori:

Other Names: Turkey Tandur. Van Kozhi Tandoori. Grilled Turkey with Indian Spices! Baked and Broiled Turkey. Turkey BBQ.


Turkey legs / breast - whatever 2-4 pieces
Yogurts 1 cup
Lemon juice 1 fruit
Turmeric 1 pinch
Chili powder (Kashmiri if possible)
Food color - red 1 pinch
Garam masala powder
Ginger-garlic paste 1 spoon
Zero - oil:)


Mix all the above mentioned ingredients and marinate the turkey in it. Maybe overnight should be good.

Now, grill them in charcoal your back yard.


I used conventional oven method...also equally better.

Baked them over 450 for about 40-50 minutes...well covered(to avoid drying) and broiled briefly for 4 minutes on each sides.

This absolutely doesn't demand any oil, as the skin has enough of it already. Makes a perfect choice for people who want to eat good food, but not to gain weight at the same time. Kool, right:)


Bharwa Mirchi / Baked Stuffed Peppers - The Healthy Baking:)

Stuffed Bajji Milagai:


Banana Peppers 4
Olive oil to spray


Potato 2-3
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Tomato 1 small chopped
Coriander leaves 1 cup finely chopped
Oil few spoons.

Masala preparation:

Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown.

Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add tomatoes, salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Now, scoop away the seeds from your peppers, fill them up with potato masala. Spray oil on the top and grease your oven-safe pan as well.

Preheat oven over 425 F, and bake them for 20-30 minutes approximately.

Serve steaming hot to go with your roti, chappathi or pulkahs. Enjoy:)


Palak Kadhi / Pasalai Keerai Mor Kuzhambu - As Healthy As It Looks!

Spinach in Yogurts Based Curry:

Other Names:Palak Mor Curry. Pasalai Keerai Mor Kuzhambu. Palak Kadhi. Spinach Mor Kuzhambu.


Baby Spinach 1 large bowl full
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 - soaked
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.


Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and greens. Mix them well. Then add yogurts and bring it to boil.

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. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)

Thengai Paal Sertha Kaikari Biriyani:


Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.


Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped


In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.


Fried Pepper Eggs / Milagu Varutha Muttai - Good Addition To Your Meal!

Fried Pepper Eggs:


Boiled eggs 4
Garlic 7 cloves crushed
Curry leaves few
Mustard seeds 1/4 spoon
Pepper powder - freshly ground 1-2 spoon
Oil few spoons.


Heat oil in a pan, add mustard, garlic and curry leaves. Then add eggs, salt and pepper...fry till aromatic.

Serve warm as a side dish for your lunch or dinner.

Ginger Chutney / Inji Thuvaiyal - Thamizhar Style

Ginger Chutney: (Tamil Nadu Style)

Other Names: Adharak Chutney. Inji Thovaiyal. Inji Thokku. Allam Pachadi - Tamil Nadu Style.


Ginger 50 gms peeled, chopped
Garlic 4 cloves
Thuvar dal/urad dal 1 table spoon
Coconut 4" chopped - I used dessicated one
Peppercorns 1 teaspoon
Dry red chilies 5-7
Tamarind pulp - gooseberry size
Brown sugar/jaggery 1 teaspoon
Sesame oil few spoons.

For Tempering:

Mustard seeds
Cumin seeds
Urad dal
Dry red chili
Curry leaves
Sesame oil few spoons.


In a wide wok, dry toast the lentils and coconut...set aside.

In the same wok, heat few spoons of oil. Add the above mentioned ingredients and stir-fry till fragrant.

Once they are aromatic...blend step-1 and step-2 together.

Now heat up a pan, add oil and all the tempering spices to it. Once they pop and splutter, turn them off and run this seasoning over the chutney made.

That's it, it a day and wind up on the couch:) You probably knew, that this chutney could be used as a dip for Idlies and dosas:)