January 30, 2014


Green beans - 450 gm
Garlic cloves - 2, peeled and finely chopped
Grated Parmesan cheese - 2 tbsp
Lemon - 1 
Black pepper - 1/2 tsp
Salt to taste
Olive oil/ oil- 4 tbsp


  • Wash  and cut off the ends of beans. Boil in salted water for 8-10 minutes or almost tender, but still crisp.
  • Meanwhile, remove the peel from the lemon in strips with peeler. Cut the peels into very narrow strips.
  • Squeeze the juice from lemon.Put both aside.
  • When the beans are cooked, drain the water completely.
  • Heat oil in a pan, saute the garlic for 1 minute. Add the beans and toss to coat them with the oil and garlic.
  • Add the strips of lemon peel, lemon juice  and pepper, and toss again over the heat.
  • Transfer the beans into a heated serving dish and sprinkle with the cheese.
  • Serve at once.


Ginger - 2" piece
Lemon- 1 big
Sugar - 6 tbsp or as per taste
Water - 2 glasses


  • Grate ginger and extract juice. Extract juice from lemon.
  • Mix all the ingredients together.
  • Serve chilled.

DOSA KAYA TOMATO GUJJU KURA (Cucumber - Tomato Curry)

Cucumber - 500 gm
Tomatoes - 500 gm
Onions - 250 gm
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp, chopped

For Masala paste:
Poppy seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Fresh coconut - 1/2 cup
Green chillies - 20
Roasted channa dal - 2 tbsp
Turmeric - 1 tsp
Sugar - 1 tsp
Garlic cloves - 7-8
Salt to taste


  • Finely chop onions and tomatoes. Cut cucumber into medium size pieces.(Do not peel the cucumber)
  • Grind all the masala ingredients to make paste.
  • Heat oil in kadai, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add onions and fry till they are transparent.
  • Add tomato and cucumber pieces and saute for 2 minutes.Add little water and cook till vegetables are tender. 
  • Stir in masala paste, coriander leaves and cook another 5 minutes in low flame.
  • Serve with rice or roti.

January 29, 2014


Large cabbage - 1
Red tomatoes - 4 large
Carrots - 2, cut into 2" long pieces
Corn Flour - 2 tbsp
Vinegar - 2 tbsp
Sugar - 2 tbsp
Soya sauce - 2 tbsp
Chilli sauce - 1 tbsp
Salt to taste
Oil - 1/2 cup


  • Finely chop the cabbage. Mix flour with little water.
  • Heat oil in wok. Fry cabbage and carrots for 5 minutes. Remove vegetables from the wok and keep aside covered.
  • Add chopped tomatoes, chilli sauce, vinegar, corn flour, salt, soya sauce and sugar into the wok.
  • Mix briskly so that lumps do not form. Allow to cook for 1 minutes.
  • Add all the fried vegetables and stir for 2 minutes.
  • Serve.


All purpose flour - 1 2/3 cup
Butter - 3 tbsp
Sugar - 1/4 cup
Lemon - 1, sliced thinly
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Ground ginger - 3/4 tsp
Salt - 1/2 tsp
Vegetable shortening - 1/3 cup
Sugar (for batter) - 1/3 cup
dark molasses - 2/3 cup
Hot water - 1/2 cup 


  • Butter a 9" ring mold generously with butter, making sure there is a thick layer on bottom of ring mold. Sprinkle the 1/4 cup of sugar evenly onto bottom of ring  (do not coat sides with sugar); arrange lemon slices, overlapping slightly, in a layer over sugar.
  • Sift flour, baking soda, cinnamon, ginger and salt.
  • Beat shortening and the 1/3 cup of sugar until fluffy and light in a large bowl; beat in molasses and egg. Stir in flour mixture, half at a time, blending well after each addition.
  • Stir in hot water. Carefully pour batter over lemon slices in prepared pan.
  • Bake in moderate oven (350) 40 minutes or until center springs back when lightly pressed with fingertip.
  • Loosen cake around edge and center with a sharp knife; immediately invert onto serving plate. Let stand for 5 minutes then lift the pan.

January 28, 2014


Pasta - 2 cups
Onions - 2 small, chopped
Tomatoes - 2-3, chopped
Sugar - 1 tsp
Dried basil - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Garlic - 2 tsp, chopped
Olive oil -2 tsp

For Garnishing:
Parsley - 4 tsp


  • Boil pasta as per the instructions on the packet.
  • Heat oil in a pan, add chopped garlic and onion. Fry on low heat till the onions turn light pink.
  • Now add the tomatoes, pepper, sugar and salt to taste. Cover and cook till the tomatoes are soften.
  • Sprinkle basil, mix in the pasta and remove from heat.
  • Garnish with chopped parsley and serve hot.


Green Chillies
Garlic cloves - few
Oil for frying


  • Take equal quantity of garlic and salt and pound them together.
  • Slit green chillies and stuff them with this mixture and fry.


Besan - 500 gms
Rice flour - 500 gm
Ghee - 1 tbsp
Jaggery - 1 kg
Oil for frying


  • Sieve besan and rice flour. Mix besan, rice flour and ghee then add sufficient water to make hard dough.
  • Take chakkidalu pressing machine, fill some dough into machine and press it in circular way into hot oil.
  • Cook both sides, drain the excess oil and keep aside. Do the same with remaining dough.
  •  Cut the chakkidalu into pieces.
  • Grate the jaggery, add 1 cup of water and bring it to boil. Cook till it becomes almost in thick consistency. 
  • Remove from flame then immediately add chakkidalu. Mix well.Pour immediately into the greased plate.
  • Let it cool.Store in airtight container.


Prawns - 250 gms
Broad beans - 500 gm
Onions - 2
Green chillies - 2
Ginger - small piece (ground)
Red chilli powder - 2 tsp
Turmeric -1/4 tsp
Salt to taste
Garam masala - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 3 tbsp


  • Trim the edges of broad beans and cut into small pieces. Par boil the beans in the salted water. Drain the water and keep aside.
  • Clean the prawns and boil in salt and turmeric water. Drain and keep aside.
  • Heat oil in kadai, add chopped onion, green chillies and ground ginger. Fry till onions are golden brown.
  • Add prawns, salt, turmeric, chilli powder and cook in low flame for 10 minutes. Then add broad beans and fry it for 5 minutes.
  • Lastly add garam masala and coriander leaves.
  • Mix well and remove from flame.

AATTIRACHI CURRY (Mutton Curry in Kerala Style)

Mutton - 500 gm
Thick coconut milk - 1/2 cup
Thin coconut milk - 1/2 cup
Onion - 1
Turmeric - 1/2 tsp
Salt to taste
Ghee - 1/2 tbsp
Coconut oil- 2 tbsp
Coconut thinly sliced - 1 tbsp
Curry leaves -  few

For Masala:
Coriander seeds - 1 1/2 tbsp
Red chillies - 4
Garlic pods - 2
Ginger - 5 gms
Cardamom - 1
Cloves - 2
Peppercorn - 1/4 tsp
Cinnamon - 1" stick


  • Heat 1 tsp of oil, fry together coriander seeds, red chillies, garlic, ginger, cloves, cardamom, cinnamon and peppercorns.
  • Grind them into paste by adding little water.
  • Heat remaining oil in pressure cooker, add chopped onion and fry till brown.
  • Add the ground masala and stir for 2-3 minutes.
  • Add mutton pieces, salt and turmeric and stir fry for 5 minutes.
  • Add thin coconut milk and stir.
  • Add 1 cup of water and close the lid and cook up to 3 whistles.
  • Remove the cooker from heat and allow it to cool.
  • After opening the lid, add the thick coconut milk.
  • Cook for 2-3 minutes.
  • Heat ghee in a pan, add coconut strips and curry leaves and fry till golden brown. 
  • Pour it over the curry.

January 23, 2014


Corn - 1 can
Green chilli - 1, chopped
Red chilli - 1, chopped
Cabbage - 1 cup, shredded
Onion - 1, chopped
Coriander leaves - 1 tbsp, chopped
Vinegar - 1/2 tsp
Salt and pepper to taste
Corn flour for binding
Oil for frying


  • Drain all the liquid from the can of corn.
  • Add all other ingredients and mix well. Bind it into hard dough.
  • Now take a little mixture at a time and shape it with hand. Do the same with remaining mixture.
  • Heat the oil and deep fry till golden brown in colour.
  • Serve hot with ketchup.


Chicken - 400 gm cut intto 1/2' pieces
Water chestnuts - 8 sliced
Bean sprouts - 1 cup
Almonds - 50 gm, blanched
Walnuts - 50 gm, chopped
Cashew nuts - 50 gm, slit into halves
Green peas - 50 gm
Corn flour - 1 tbsp
Onions - 2, ground
Soya sauce - 3 tbsp
Salt and chilli to taste
Oil - 3/4th  cup


  • Mix the chicken in a bowl with onion paste, salt and chilli, soya sauce and corn flour. Cover and allow to marinate for one hour.
  • Fry the nuts till light brown and crisp. Keep it aside.
  • Fry sprouts and water chestnuts in the same oil and keep aside.
  • Fry green peas and keep aside.
  • Fry the marinated chicken pieces briskly over strong heat for 2-3 minutes in the same used oil. 
  • Add all the fried ingredients  and fry again for 2 minutes.
  • Serve garnished with some fried nuts.

January 22, 2014


Rice Flour - 2 cups 
Ghee - 1 tsp
Grated coconut - 1 cup
Salt to taste
Water - 2- 2/12 cups


  • Dry roast rice flour in low flame for few minutes.
  • Boil water in a pan, add salt and bring it to boil.
  • Pour the hot water slowly into rice flour and mix vigorously, Cover and keep aside for 10 minutes.
  • Knead the mixture into a smooth dough.
  • Fill it in idiyappam presser and press it on greased idli plates. Sprinkle grated coconut on top of it.
  • Steam it in idli maker for 5 minutes or until done.
  • Serve with vegetable stew or chicken curry.

Sugar Free Bottle Gourd Halwa

Bottle Gourd -500 gm
Milk -1 litre
Dates - 10 (chopped)
Raisins - 2 tbsp
Cinnamon powder for garnishing - little


  • Peel and grate the gourd and keep it aside.
  • Boil chopped dates and raisins in one cup of water for 5-10 minutes.
  • Cool and blend this mixture in a blender.
  • Pour this mixture over grated gourd and mix well.
  • Boil the milk in thick bottom vessel, add gourd mixture.
  • Keep stirring it until thick consistency.
  • Garnish with cinnamon powder and serve hot.

Onion Soup with Cheese Toast

Onions - 2 large
Butter - 40 gm
Maida - 1 1/2 tsp
Stock - 850 ml
Salt and pepper to taste
French bread - 4 slices
Swiss cheese - 4 thin slices


  • Peel and thinly slice onions.
  • Melt butter in a medium size sauce pan over moderate heat. Add sliced onions and cook for 10 minutes in low flame or until golden but not brown, stirring occasionally.
  • Stir in the flour and cook for one minute.
  • Add the stock, salt and pepper, and simmer, covered , for 10 minutes.
  • While the soup is simmering, top each slice of bread with a large enough piece of the cheese to completely cover it.
  • Just before serving, placing the bread slices briefly under the grill about 3' from the heat until cheese melts.
  • Float one slice in each bowl of soup and serve.

January 21, 2014


Rice - 1 cup
Onion - 1 small (sliced)
Ginger paste - 1/2 tsp
Garlic paste - 1/4 tsp
Cardamom - 1
Cloves - 1-2
Cumin seeds - 1/2 tsp
Salt - 1/2 tsp
Ghee - 1 tbsp
Hot water - 2 cups


  • Wash and soak rice for 15 minutes.
  • Heat ghee  in thick bottom vessel, add sliced onion and fry.
  • Add ginger garlic paste and brown.
  • Add cumin seeds, cardamom, cloves and drained rice.
  • Stir for 5 minutes.
  • Add hot water and salt and bring to a boil.
  • Cover and cook for about 15 minutes or until rice is done.

January 18, 2014


Boiled noodles - 1 cup
Carrot - 2 tbsp (finely chopped)
Cabbage - 2 tbsp (finely shredded)
Beans - 2 tbsp (finely sliced)
Maida - 1 tbsp
Corn flour - 1 tbsp
Salt to taste
Green chilli paste - 1 tbsp
Oil for frying


  • Mix all the ingredients together. Add little water to make smooth batter.
  • Heat oil in kadai, drop spoonful of batter in hot oil and fry till golden brown.
  • Serve hot with chutney or sauce.


Fenugreek leaves - 2 cups
Sesame seeds - 1 tbsp
Green chillies - 4-5
Tamarind - 2 strips
Red chilli - 1
Garlic cloves -4
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp


  • Heat 1 tsp of oil, add red chilli, cumin, mustard, fenugreek seeds and sesame seeds. Fry till it splutters.then add green chillies and saute for a while.Remove and keep aside.
  • Pour remaining oil in the same kadai, add fenugreek leaves and cook till leaves are tender and soft.
  • Now grind first roasted ingredients then add tamarind, salt, turmeric, garlic and fenugreek leaves.
  • Grind to make chutney.
  • Serve with rice.


Boiled eggs - 6
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Tomatoes - 250 gm
Curry powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Ghee - 3-4 tbsp
Lemon juice - 1 tbsp
Coriander leaves


  • Peel eggs and cut in halves lengthwise.
  • Melt ghee in a frying pan, saute onion and garlic until onion is tender.
  • Add turmeric and curry powder, saute one minute.
  • Add chopped tomatoes, lemon juice, salt and 1/2 cup of water and bring to boil.
  • Reduce heat to low, cover, simmer for 10 minutes.
  • Add eggs, cook another 5 minutes.
  • Lastly add chopped coriander leaves. 


Fish with bones removed - 1/2 kg
Onion - 1 (ground to paste)

Tomato sauce - 1 cup
Green chilli paste - 2 tsp
Corn flour - 1 tbsp
Ginger - 1 tbsp (finely chopped)
Soya sauce - 1/2 cup
Vinegar - 1/2 cup
Sugar - 1/2 cup
MSG - 1/4 tsp


  • Rub fish with onion paste and salt and steam till tender , but does not crumble. 
  • Spread out on a shallow dish.
  • Mix together all the sauce ingredients and cook, stirring constantly, till thick and smooth.
  • Pour sauce over the fish and bake for 5 minutes before serving.

January 17, 2014


Sago -250 gm
Cashew nuts - 50 gm
Chilli powder - 1 tsp
Salt - 1 tsp
Curry leaves - few
Oil - 250 gm


  • Soak sago for one hour. Drain the water completely.
  • Dry the sago on dry cloth in sun shade till it completely dry.
  • Heat oil in kadai, put some sago and fry till crispy. Do the same with remaining sago.
  • Lastly fry cashew nuts and curry leaves.
  • Now in a mixing bowl, put sago, cashew nuts, curry leaves, salt and chilli powder.
  • Toss well. Let it cool and store in airtight container.


Large Potatoes - 3
Onions - 2 -3
green chillies - 6
Ginger 2" piece
Salt to taste
Coconut  Milk - 1 cup (thick)
Thin coconut milk - 1 cup
Coconut oil/ Butter - 1 1/2 tsp
Curry leaves - few


  • Peel and cut potatoes. Chop onions, ginger and green chillies.
  • Boil all the vegetables till tender in salted water. Drain the excess water.
  • Pour in the thin coconut milk and allow it to boil.
  • Once done, add the thick coconut milk and reduce the flame.
  • When it starts bubbling,  remove from flame. Make sure not to boil it, as it will curdle.
  • Garnish it with butter/ coconut oil and curry leaves.
  • Serve hot with Appam.


Curd - 2 cups
Walnuts - 1/2 cup
Onion - 1 tbsp (chopped)
Green chilli - 1 (chopped)
Coriander leaves - 1 tbsp (chopped)
Cucumber - 1/2 cup (finely chopped)
Salt - 1/2 tsp
Pepper/ chilli powder  - 1/2 tsp


  • Blend salt and pepper/chilli powder  with curd.
  • Add chopped walnuts, onion and cucumber to the curd.
  • Sprinkle the chopped chilli and coriander leaves on it.


Cooked shredded chicken - 1 cup
Boiled noodles - 1 cup
Spring onions - 2 (sliced fine with greens)
Butter - 1 tbsp
Corn flour - 1 tbsp
Chicken stock - 1 litre
Soya sauce
Salt and pepper to taste
Chilli sauce (optional)


  • Melt butter in a saucepan on medium heat. Add corn flour and fry till brown.
  • Gradually pour chicken stock, stirring briskly.
  • Add noodles and all the seasoning and simmer for 15 minutes.
  • Add shredded chicken and simmer for another 10 minutes.
  • Serve steaming hot, garnished with a little shredded chicken. 
  • Add chilli sauce if desired.

January 16, 2014


Small Gooseberry - 1 1/2 kg
Salt - 250 gm
Red chilli powder - 250 gm
Turmeric - 2 tsp
Mustard powder - 3 tbsp
Fenugreek powder - 1 tbsp
Garlic - 2 whole (crushed)
Fenugreek seeds - 1 tbsp
Mustard seeds - 1 tbsp
Curry leaves  - few
Oil - 400 gm


  • Wash and dry the goose berries with dry cloth. Coarsely grind berries using mortar and pestle. Don't crush seeds.
  • Heat oil in kadai, add mustard, fenugreek seeds, crushed garlic and curry leaves. Fry till mustard crackles.
  • Add crushed berries and fry for 2-3 minutes. Remove from flame.
  • Add salt, turmeric, chilli powder, fenugreek powder and mustard powder. Mix well.
  • Let it cool then transfer to dry jar.
  • Shelf life up to 6 months.

January 13, 2014


Rice - 500 gm
Red lentils - 1 cup
Fresh dates - 250 gm
Dried Apricot - 125 gm
Almonds - 1/2 cup (blanched)
Raisins - 1/2 cup
Onion - 1 (Chopped)
Warm water - 250 ml
Salt to taste
Cloves - 4
Cinnamon - 1" stick
Bay leaf - 1
Cardamom - 2
Butter - 250 gm


  • Tie cardamom, cloves, cinnamon, bay leaf in muslin cloth and drop in rice bowl. Boil rice in salted water (excess) until almost cooked. Drain the excess water and remove the muslin cloth.
  • Cover lentils with water and cook for 20 minutes until soft. Lastly add little salt.
  • Chop dates, apricots and almonds.
  • Dissolve half the butter in warm water over heat.
  • Saute onion in remaining butter until soft, add dates,apricots, almonds and raisins.
  • Pour 1/2 butter water in thick bottom vessel then add , in layers, 1/3 of the rice, 1/2 of fruit mixture, 1/2 of the lentils, repeat the same layers then top up with remaining rice and pour over the remaining butter water.
  • Close the lid and cook in low flame for 30-40 minutes.

January 11, 2014


Ridge gourd - 500 gm
Green peas - 1/2 cup
Onion - 1 
Green chillies - 2
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste 
Mustard & cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves - few
Coriander leaves -  1 tbsp (chopped)
Oil - 2 tsp


  • Peel and cut ridge gourd into small pieces. Finely chop onion and slit green chillies.
  • Heat oil in pressure cooker, add cumin, mustard, channa dal, curry leaves. Fry till mustard crackles.
  • Add chopped onion, green chillies and fry for 2 minutes.
  • Add green peas, gourd pieces, salt, turmeric and chilli powder.Cook in medium flame for 2 minutes.
  • Add 1/2 cup of water and close the lid.
  • Cook up to 2-3 whistles. Switch off the flame.
  • Open the lid, add coriander leaves and cook till water evaporates.
  • Serve hot with rice or chapati.


Radish - 250 gm
Onions - 100 gm
Salt to taste
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Oil - 3-4 tbsp
Curry leaves -  few

For Spice Powder:
Roasted channa dal - 1 cup
Red chillies - 15
Tamarind - 2 strips
Turmeric - 1/2 tsp
Cumin seeds - 1 tsp


  • Peel and grate radish. Finely chop onions.
  • Mix grated radish and onions in a bowl. Sprinkle salt and keep aside for 15 minutes.
  • Squeeze out the excess water and wash again.
  • Squeeze again the excess water and keep aside.
  • Grind the spice ingredients to make fine powder.
  • Heat oil in kadai, add mustard, urad dal and curry leaves. Fry till mustard crackles.
  • Add radish mixture and fry in low flame for 5 minutes.
  • Add spice powder, salt and mix well.
  • Fry in low flame till the curry is dry.
  • Serve with rice or chapati.


Coconut - 1
Rice - 250 gm
Green chillies - 10-12
Coriander leaves - 1 bunch
Salt to taste
Baking soda - a pinch
Oil/ghee for frying


  • Soak the rice for 2 hours. Drain the water. Grind rice along with grated coconut to make smooth paste. The batter is firm and thick like vada batter so use very little water.
  • Grind green chillies, coriander and salt to make paste. Add this to the rice batter.
  • Add baking soda and keep aside for 10 minutes.
  • Heat oil/ ghee, wet your hands take little batter, press it like vada and deep fry till golden colour.
  • Transfer to paper napkin. This savoury is crispy and tasty.

January 10, 2014


Mutton - 250 gms
Potatoes - 2
Onion - 1 (finely chopped)
Ginger pieces - 1 tbsp
Garlic - 1 whole
Green chillies - 6
Pepper powder - 1/4 tsp
Cinnamon - 2 sticks
cloves - 6
Cardamom - 2
Salt to taste
Vinegar - 1 tbsp
Oil - 1 tbsp
Maida - 1/2 tbsp
Milk - 3/4 cup


  • Wash and pressure cook mutton till tender. Separate mutton pieces and water.
  • Grind ginger and garlic to make paste.
  • Heat oil, add cinnamon, cloves, cardamom, green chillies, onions, ginger garlic paste and fry for one minute.
  • Add mutton pieces, pepper and fry for few minutes.
  • Add mutton cooked water and 1/2 cup of water. Cook for 5 minutes then add potato pieces, salt and vinegar.
  • Cook till potatoes are tender.
  • Stir maida in milk and mix in mutton.
  • Cook in low flame, stirring continuously, for 2 minutes.
  • Serve hot.

Awadhi Bharwan Bhindi

Okra - 250 gm (tender and small)
Onion - 2 (finely sliced)
Turmeric powder -1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Amchoor - 1 tsp
Asafoetida -  a pinch
Black salt - 1/8 tsp
Salt to taste
Oil - 1 tbsp


  • Wipe the okra with dry cloth. Trim the edges and slit them without cutting through.
  • Mix all the powders together and stuff in okra. Keep the remaining mixture, if any, aside.
  • Heat the oil, add chopped onion and saute till transparent.
  • Add stuffed okra and cook in low flame for 5 minutes. 
  • Add remaining mixture, cover and cook in low flame for 10 minutes or till tender.
  • Serve hot.

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0