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Showing posts from August, 2011

Sorakaya Perugu to Kura (Bottle Gourd with Curd)

Bottle Gourd - 1
Green Chillies - 2 (chopped)
Curd - 1 Cup
Cornflour - 1 tbsp
Red Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Fenu greek seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves


Peel and cut bottle gourd into small pieces.Heat oil in a pressure cooker, add mustard, cumin, fenugreek seeds and curry leaves. Fry for 1 minute.Add bottle gourd pieces and spices. Sauteing this for 5 minutes then add 1 cup of water.Close the lid and cook up to 3 whistles.Mix corn flour to the curd and beat well without lumps.Once the lid is open, add beaten curd and cook in low flame till gravy becomes thick.Serve with rice or roti.

Chicken Raw Banana Cutlet

Minced Chicken - 100 gms (boiled)
Raw Bananas - 4 (boiled)
Rawa (Semolina) - 50 gms (roasted)
Green Peas - 50 gms (Boiled)
Onion - 1 (chopped)
Ginger garlic paste - 2 tsp
Green Chilli paste - 1 tbsp
Grated Coconut - 1 tbsp
Red Chilli powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/4 tsp (optional)
Coriander leaves - 1 tbsp (chopped)
Salt to taste


Mash and mix the boiled bananas with minced chicken, rawa and green peas together.Heat 2 tsp of oil, add chopped onions, ginger garlic, chilli paste. fry for 2 minutes. Add grated coconut, spices and mashed banana mixture.Mix well, stir for few minutes.Let it cool and take lemon size mixture and make into small round vadas.Heat oil in a kadai and deep fry the vadas till golden brown.Serve hot with tomato ketchup.

Egg Pickle (Kodi Guddu Nilva Pachchadi).

Eggs - 6
Salt - 50 gms
Red chilli powder - 50 gms
Mustard Powder - 50 gms
Turmeric - 1 tsp
Oil - 200 gms
Garlic cloves - 4


Boil and shell the eggs. Lightly slit the eggs in four sides.Heat oil, add turmeric and fry the boiled eggs till red colour.Remove from oil and cool the eggs.Cool  the remaining oil, Mix all spices, garlic and eggs.Store in the airtight container.

30 Things to do for Good Health

1.  Drink  a glass of water after the morning calls every day. If there is no proper bowel movement, drink a glassful of hot water before going to the bed the previous night and a glass of hot water as soon as after washing face in the morning. Do this daily and you will soon begin to have proper motions.

2.Take milk, butter and ghee in moderation. 
3.Try to avoid non vegetarian food.
4.Daily take seasonal fruits and fresh vegetables.
 5.Eat more and more grains and pulses of round variety, (ragi, maize, bajra, etc.,).
6.Avoid eating polished rice and maida.
7.Eat germinated pulses like Bengal gram, peas, horse gram, green gram, wheat etc.,
8.Don't simultaneously eat food of contrasting effects or taste, e.g., milk and butter milk, sweet fruits and sour fruits, bitter food and sour food, etc.,
9.Avoid eating bakery foods, fried and masala foods, etc., 
10.Avoid canned foods, cold drinks, pickles, frozen or cold storage foods. 
11.Minimize the intake of condiments and spices. 
12.Completely a…

Green Pea Patties

Green Peas - 1 cup (Shelled)
Green chillies - 2-3
Grated Ginger - 1 tsp
Sugar - 1 tbsp
Salt to taste
Oil - 4 tbsp
Flour - 1 cup
Oil for frying


Boil and mash green peas into coarsely.Grind green chillies and ginger to make paste.Heat oil in kadai, add ginger chilli paste, mashed peas, sugar and salt. Stir to mix well. Fry till the mixture becomes dry. Keep aside to cool.Mix flour, 2 tbsp of oil and water to make a smooth dough.Take lemon sized dough and make thin round shaped roti. Place 2 tsp of pea mixture in middle of it.. Cover the fillings with the edges of the dough. Seal the edges carefully.Repeat the process.Deep fry the prepared patties in hot oil.Serve hot.

Apple -Rawa Squares

Red Apples - 250 gms
Rawa (Semolina) - 1 Cup
Ghee - 2 tbsp
Sugar - 1 Cup
Milk - 1/2 Cup
Condensed Milk- 1/2 cup
Dry Fruits - 2 tbsp (Chopped)


Peel and grate the apples.Dry roast the rawa in kadai on low flame till the aroma comes.Heat ghee in kadai, add grated apple and cook till it becomes soft.Lower the flame and add semolina , milk and cook for few minutes.Add sugar and stir continuously till sugar melts.Add condensed milk, dry fruits and stir till the mixture thickens.Grease the plate with ghee and spread the mixture evenly on the plate.Allow to cool. Keep it in a fridge for 2 hours to set.Cut into squares and serve. 

Corn Mushroom Soup

Grated Corn - 1 Cup
Water - 3 -4 Cup
Mushrooms - 4
Milk - 1 Cup
Cornflour - 1 tbsp
Butter - 1-2 tsp
Lemon Juice - 1 tbsp
Salt and Pepper to taste


Pressure Cook grated Corn with water for 2 -3 whistles.Mix cornflour in milk and add to the corn mixture slowly.Bring it to boil and cook it for 3-4 minutes.Heat butter in a pan, stir fry mushroom slices.Lastly, add mushroom slices, salt and pepper, lemon juice to the soup.Serve hot.



For Filling:
Channa Dal - 1 Cup
Jaggery - 1 cup
Cardamom Powder - 1/2 tsp
Pachcha Karpuram - a pinch

For Batter:
Urad dal - 1 cup
Raw Rice - 2 cups
Salt to taste

Oil for Frying


Soak Channa dal for 1-2 hours then Pressure cook by adding sufficient water up to 3 Whistles or till it becomes soft.Grate Jaggery then add this to cooked dal and cook till water evaporates. Lastly add cardamom powder, pachcha karpuram. (it gives good taste and aroma but if you add more it spoils the taste)The Mixture must be thick to make balls.When the mixture is cool, make small lemon size balls  and keep aside.For batter: Soak Urad dal and rice for four hours.Grind them to make fine batter by adding sufficient water. The batter must be little thick and add salt.Heat the oil in kadai, dip the balls in batter and fry them in medium flame till   golden colour.Serve.



Bread Slices -12
Mixed Vegetables- 1 cup (Grated)
(Cabbage, Carrot, Capsicum)
Ginger -Chilli paste - 1/2 tsp
Thick curd - 1/4 cup
Cheese - 2 tbsp (Grated)
Mayonnaise - 1/4 cup
Oregano - 1/2 tsp
Pizza Masala - 1/2 tsp
Paprika - 1/2 tsp
Salt and Pepper to taste
Green Chutney - 2 tbsp
Tomato Sauce - 2 tbsp
Tomato Slices


Remove edges and apply butter to bread slicesMix all the ingredients for salad except green chutney, tomato sauce, tomato slices.Apply green chutney on one slice then spread lavishly the salad  then cover it with the sauce slice,On the top of the second slice spread tomato slices, sprinkle Pizza Masala then cover with another Chutney applied Slice.Do the same with  all slices. Cut  and Serve.For Green Chutney:
Ingredients: Coriander leaves - 1 Cup Mint leaves - 1 cup Lemon Juice - 1 tbsp Salt to taste Green chillies  -2
Method: Wash Coriander leaves and Mint leaves.Grind all the ingredients together to make fine paste.

Egg Fried Rice

Cooked rice - 1 cup
Egg - 1 beaten
Mushrooms - 1/2 cup (boiled and sliced)
Spring Onion - 1/4 cup
Green Peas - 1/4 cup
Soya sauce - 1/2 tbsp
Pepper powder - 1/4 tsp
Salt to taste 
Oil - 1 tbsp


Heat little oil in a pan. Add beaten egg and salt and scramble egg quickly.Heat remaining oil in wok, add chopped spring onions, mushrooms, green peas then stir fry for 2 minutes.Add rice, salt and pepper, soya sauce and mix well. Stir fry for 2-3 minutes.Lastly add scrambled egg and mix gently. Remove from fire.Serve hot.

Paramannam (Rice Kheer)

Milk - 1 ltr
Basmati Rice - 50 - 75 gms
Jaggery - 200 gms
Cardamom powder - 1/2 tsp
Kishmish, Cashew nuts, almonds - 1/2 cup
Ghee - 1 tbsp


Crush jaggery into small pieces and add little water to it. Cook in low flame till jaggery dissolves in water and becomes little thick syrup. Heat ghee in pan and fry cashew nuts and kishmish for one minute. Keep aside.Soak almonds in warm water for 15 minutes then remove skin and chop almonds into slices.Wash and soak rice for 30 minutes.Heat milk in thick bottom vessel, bring it to boil then add rice and cook till rice becomes very soft. Stir occasionally otherwise rice stick to the bottom of the vessel.Add cardamom powder, dry fruits.Add a pinch of baking soda to kheer so the milk should not curdle when jaggery syrup added.Lastly add jaggery syrup and immediately remove from fire.

Ghee Bhaat (Ghee Rice)

Long grained rice - 1 cup
Ghee - 2 tbsp
Water - 2 cups
Kishmish - 1/2 cup
Cinnamon - small piece
Bay leaves - 2
Cloves - 2
Cardamom - 2
Cumin seeds  - 1/2 tsp
Sugar to taste (optional)
Salt to taste


Wash and soak rice for 15 minutesHeat the ghee in thick bottomed vessel.Add bay leaves, cinnamon, cardamom , cloves and cumin seeds, fry them for 1 minute.Add rice and fry in the ghee for 2 minutes.Add water and salt and cook till rice done.Lastly add sugar if you are using.Serve hot.