Monday, May 31, 2010

Coriander Leaves Chutney

Have you ever tried idli with curd and coriander leaves chutney.Also oats with curd and this chutney.Oh its sooo good i cant express the feeling.This is the recipe i got from my MIL.You can  refrigerate this up to two months.You can use this as a sandwich spread and also as a raita.It even goes well with rice with some coconut oil. Well its a extra work though its worth it.

Coriander leaves(Kothamalli)-4 bunch
Green Chilli-20 to 22
Tamarind-small lemon size
Coconut oil-6tbsp
Canola oil-6tbsp
salt -as per needed
mustard seeds-tsp

 Clean and rinse the coriander leaves in the water for 4 to 5 times. If you want you can rinse for 2 more times and cut in them into pieces.Add little by little leaves with chillies and tamarind in mixie or food processor with Hing.Do not add water.Add salt at the end and grind it into smooth paste.

In a pan add both of the oil and add the mustard seeds.When it crackles add the grounded paste and keep on frying.

It will start to boil and becomes less and less and becomes thick.It also changes color.After all the oil is sucked and the paste leaves the pan switch off and cool it and store it in a air tight container.Refrigerate it.

This can be used as a dip for samosas,cutlet etc with adding little water.Use a dry spoon to take little amount.This can be used as base for sandwich.Enjoy.

Sending this to Green Gourmet hosted by Preeti(WriteFood)

Saturday, May 29, 2010

Mango Strawberry Lassi

We bought mangoes last week from indian stores.Its was really sour and little raw.Couldnt know what to do and made this tasty lassi which came out really.We all like it alot.It was really good.I added sugar to make it sweet.If you have sweet mango dont go for sugar.

If you have a bunch of mangoes sitting in your fridge waiting for you go for this lassi which is tasty and super easy.

Ingredients :
Mango : 2 no
Strawberry : 5 no
Yogurt : 1 cup
Sugar : 1/4 cup
Blueberry : for topping

Peel the skin from mangoes and cut into small pieces.
Wash and cut strawberry into pieces.
In a blender or mixer,add all of them except blueberry and blend them until smooth.
Pour and serve chilled with topped blueberry.Enjoy!!!

I'm sending this to 
Srivalli's Cooking 4 all seasons Thanda Mela

Thursday, May 27, 2010


Uggi(Tulu)I know name sound different right!! This,i got from my MIL which Uggi is similar to Venn Pongal Consistency but the taste is totally different.My Husband is not a great fan of Venn Pongal, he always asks me to make Uggi and got this from my MIL.This is quite different and a healthy one with little sweet.Do try and let me Know.

Like Pongal this also need rice and moong dhal,but the spices are different.Cloves and Jaggery is added to make this dish sweet and tasty.

You Need:
Basmati Rice : 1 cup
Moong Dhal : 1/2 cup
Cloves : 4
Jaggery : 1 tbsp
Coconut : 2 tbsp
Salt : as needed.

Jeera seeds for tampering

Wash rice and dhal keep aside
1.In a pan add ghee and add Cumin/Jeera seeds.
2.When it crackle,add cloves and fry for few seconds.
3.Bring to low flame add  rice and dhal and switch off.
4.Add coconut,jaggery and salt and mix well.
5.Add 3 cups of water and transfer to rice cooker.
6.Cook and serve hot with Puli Bajji.

Note : Like Venn Pongal,this needs to be mushy.If  needed add a little water and cook  again.Making little or more sweet is your choice.Add jaggery accordingly.

This goes well with Puli Bajji.

Puli Bajji

Puli Bajji(Tulu)This sauce got everything!!!Sweet,spicy and sour.Its a easy one and works like a dipping sauce also.This is made with jaggery and tamarind.When i saw a event in Seduce Your Taste Buds about Think Spice-Tamarind, this one got in to my mind.This goes really well with Uggi.

Tamarind plays a main role in my kitchen,in all our Indian kitchen.From Rasam,Sambar,Vatta Kolambu,Chutney and the list goes on.A little tamarind makes coconut chutney soo tasty.

My MIL makes a wonderful Vatta Kolumbu which is soooooo good.Hot rice and vatta kolambu,it will make your day.Many recipes i got from my MIL including this Uggi with Puli Bajji.

Tamarind : Lemon size ball(soaked in warm water)
Jaggery : Lemon size
Green Chilli : 1 Big(slit lenghtwise)
Ginger : 2tsp(grate it)
Curry leaves : 10 leaves(cut in small piece)
Hing : 1/2 tsp
salt : as needed.

Mustard and Cumin seeds for tampering.

Extract juice from Tamarind.

1.In a skillet add 1tbsp of ghee and add mustard seeds.
2.When it crackle add cuminseeds,curry leaves and Hing.
3.Add green chilli,ginger and fry a little.
4.Add the tamarind juice and bring to boil for 3 mins.
5.Add jaggery and salt and boil.
6.When it comes to semi liquid switch off and serve as side dish or sauce.

You can adjust the sweet and spicy by adding extra jaggery and chilli.

Im sending this PJ's Think Spice-Tamarind  and Sunita's event.

Monday, May 24, 2010


When someone got a cold in my home, this Home Remedie come in handy for me.This is quick and easy and can be given to toddlers with milk.I got this Kashaya from my MIL.

Ginger : 1/4 " piece
Pepper : 2 tsp
Jeera(Cumin) : 2 tsp
Jaggery : 2tbsp
Honey : 2tsp(Optional)
Water : 2 cup

1.Crush or coarse grind the ginger,pepper and jeera.I crushed them with bottom of tumbler(glass)
2.In a pan, add the crushed spices and add water and bring to boil for 5mins.
3.When it boils,you can smell the spices in your home.
4.When the spices are mixed well with water, add jaggery and boil again.

5.Boil till jaggery melts.
6.Strain and add honey and Serve.

7.This should be served warm.
8.For kids,Boil some milk and add half of the strained kashaya and serve.
Adding Honey is optional.

Im sending this to Radhika's, Food for Ailments and Old Age event and Sudeshna's Cook like a Bong

Wednesday, May 19, 2010

Chickpeas in Tomato Sauce

I made this curry for Chappati which came out really good and super easy.I saoked up some Chole/Channa a while ago thinking of making Channa masala.Didnt have time and this curry came up on my mind and made it.You can use any kind of spices you have in your hand.I used Chole masala powder and MTR Multi Purpose Curry powder.So go with what you have in your spice box.This Curry was spicy and sweet.

Chole/Channa :1 cup(Soak for 4 to 5 hours and Pressure Cook upto 3 whistle)
Sugar :2tspSalt : as needed
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp

To Grind:
Tomato : 2 Medium Size
Ginger : a small piece
Green Chilli : 1
MTR Multi Purpose Curry Powder : 2tsp
Chole Masala : 2tsp

Mustard and Cumin Seeds for Tampering.
Coriander Leaves for Garnishing.

1.Grind the tomatoes with chilli and ginger with the powder.
2.Add 2 tsp of oil in a kadai,when its hot add the seeds for tampering and add the ground paste.
3.Give a stir and close the lid and cook for 5mins.
4.Open and add all the spices with salt and sugar and mix well and close cook again for 3 mins.
5.Add the cooked chole and mix well cook again for a min.
6.Garnish with Coriander Leaves and Enjoy!!

Note: You can add little of veggies to make extra healthy and tasty.I had a few leftover veggies and added them to this curry.(I added Cabbage,Potato,Beans)

I'm sending this recipe to couple of events going on right now.
1.My Legumes Love Affair #23 hosted by Susan.
2.Cooking With Seeds - Cumin Seeds an event hosted by Sara and started by Priya(easyntasyrecipes).

Tuesday, May 18, 2010

Broccoli Stuffed Paratha

Being a wife and a mother, we always think how we get our loved ones to eat veggies when you have picky eaters like me.In my home,that counts to two,one is my lil angel and other is my hubby.So this time i made this stuffed paratha so i can sneak in some veggies to their diet.This came out really good and tasty.

For Dough:
Wheat Flour/Atta - 2 cups
Salt - a little
Water - as need to make a dough
Some flour for Dusting.

For Stuffing:
Broccoli - 1 cup
Cauliflower - 1 cup
Carrot - 1/2 cup
Jeera - 1 tsp
Chilli powder - 1 tsp or spicy you need.
Garam Masala - 1tsp
Salt - a little
Coriander Leaves - a bunch

For Dough:
1.In a bowl mix together the flour and salt.
2.Add little by little water and make a dough like chappati dough and keep aside.

For Stuffing:
Grate the Carrot and keep aside.
Grate the Cauliflower seperately and keep aside for 10 mins.
Squeeze the water from Cauliflower
Cut the Broccoli florets into small piece and grate the bottom stem.
Cut coriander leaves.
Mix all together with spices.

Take a lemon size ball from the dough and press down with a roller to make a small circle.
Add 2 spoonful of stuffing in the middle and close it.

Do the same with rest of the dough.
Then take a closed small ball and press down gently with your hand.
And flatten them gently like a chappati.

In a iron griddle,when its hot add the flatten chappati and cook till the both sides are brown.
Brush some ghee or oil over them.

Ghee for extra flavor for me :)
Enjoy with some raita or side dish.

Sending this Sandhya's Global Kadai-Flat Breads originally from Cilantro.

Friday, May 14, 2010

Urad Dhal Idli

Urad dhal and Sooji Idli
This is another type of idli i got from my mom which is good and really tasty.My mother makes this when there is a spl occasion and they used to steam this in tumbler/glass. Here i used normal idli plates to steam these idlis.We call it Kadubu(Tulu)

Ural Dhal : 1cup
Rava/Sooji : 1 1/2 cup
Salt : as per needed

1.Saok Urad dhal for 5 to 6 hours.
2.Grind in to smooth Batter and add the salt
3.Leave the batter for fermentation.

-->You can prepare this before hand and after fermented can stored in fridge.
When the time you prepare idli,
4.Take Rava/Sooji in dry vessel in the cooker or steamer, steam without the whistle for 15 mins.

5.Take out and when the heat is cooled down.
6.Mix well and add to Urad dhal batter.
7.Adjust the salt and leave it for 10 mins.
8.It will become thick,so add water to make a smooth batter.
9.Grease the idli plate with oil and pour the batter.
9.Steam them in steamer or cooker for 10 mins or until the fork comes out clean.

10.Serve hot with chutney or sambar or chutney podi and Enjoy!!!!

Monday, May 10, 2010

Simple Beetroot Saasime/Curry

I made this Beetroot saasime/curry a while ago.This is simple and yet tasty and can be done in a minute.If you are not in the mood to cook(sometimes happen right :)) but want to do something for you and your lil one and also healthy then this one would come in handy.B'coz of the color and the taste of this dish i didnt have hard time making my lil one to eat.
Here it comes,

Beetroot : Big 1
Tamarind Lemon size : soaked in warm water
Fenugreek Seeds/Methi Seeds :1 tsp
Salt : as per taste
Coriander Leaves for Garnish

Mustard and Cumin Seeds for tampering with Curry Leaves.

Method :
1.Grate the Beetroot and set aside.
2.Squeeze the tamarind juice.
3.In a Heavy bottom vessel,add the beetroot,tamarind juice,salt and fenugreek seeds with a little water.
4.Bring to boil.
5.If its too thick and starts to stick to the bottom add just enough water.
6.Boil it, till the beetroot is done.
7.Tamper with seeds and curry leaves.
8.Garnish with coriander leaves.

Serve hot with rice or roti.
Fenugreek seeds, tamarind juice really gives a nice flavor and taste to this dish.
This one is off  to couple of events going on right now.
1.Susan's TheWellSeasonedCook is hosting My Legume Love Affair #23

2.Kitchen Samraj is hosting a Twenty-20 Cooking Event

Thursday, May 6, 2010

Mint Mushroom Pulav

Mint Mushroom Pulav

After making mint chutney,i had mushroom in my fridge so i made this.I made this in my rice cooking, it was easy to make.

Basmati Rice:1 cup
Water:2 cups
Mushroom:1 cup
Capsicum:1/2 cup(Cut into long pieces)
Mint Leaves:a handful
Coriander Leaves:a handful
Bay Leaves:2 leaves
Cinnamon: a small piece

Red Chilli Powder:2 tsp
Salt:as per taste
Coriander Leaves for Garnish.

Jeera(Cumin) and Mustard Seeds for tampering

-->I used frozen mushroom,fresh mushroom works well too.
-->Wash and Soak the Basmati Rice in water for 15mins.
-->Cut the mint and coriander leaves into small chunks.

1.In a Heavy bottom pan, add a tbsp of oil and add Jeera and Mustard Seeds for tampering.
2.When it starts to crackle add Bay Leaves,Cloves,Cinnamon and Cardamon.
3.Fry for few seconds and add Mushroom, Peas and Capsicum.
4.Add the leaves,salt and chill powder.
4.Fry till all the water from the mushroom absorbed.
5.Drain the water and add the rice and fry till the rice sticks to the bottom.
6.Switch off and add 2 cups of water.
7.Transfer to rice cooker and cook till the rice is done.

Note: If you dont have a rice cooker, you can cook the rice in the same pan.Add the water and close the lid and fry in between till the rice is done.

I find frying the rice with the veggies gives a nice flavor to the Pulav.

Garnish with coriander leaves and Enjoy with raita

Tomato Mint Chutney

Tomato Mint Chutney

Last week i was in minty mood or i have to say minty cooking.I made mint chutney,mint mushroom pulav and mint chappati.I clicked on these so will post later.I made this chutney without coconut and it was really good.

Tomato:a small one chopped
Mint Leaves: 2 handful
Red Chilli:1(as per taste)
Mustard seeds:1tsp
salt:as per taste

Jeera and Mustard Seeds for tampering.

In a skillet add a 1tsp of oil and add tomoto, mint leaves and red chilli.
When the leaves become soft switch off and let it cool.
Grind them with mustard seeds and add the salt.
Tamper it with jeera and mustard seeds and Enjoy!!

This goes well with Idli and Dosa
 I'm sending this recipe to Twenty-20 Cooking Event hosted by Kitchen Samraj.

Lemon Saaru/Rasam

Here is the another kind of Saaru/Rasam which i make often in my home.This can be done easily and its good when you have cold or fever.With little ghee and steaming hot rice this goes heavenly in your throat.Have a roasted potatoes as side dish and i would call it as Comfort food.  :)

Small Tomato:1
Green Chilli: 1(as spicy)
Ginger:a small piece
Half of the Lemon
Boiled Toor dhal -1/4 cup

Jeera and Mustard seeds for tampering with curry leaves.

1.In a pan add oil(Ghee for extra flavor) and add jeera and mustard leaves
2.When it started to crackle add curry leaves and add the tomatoes and green chilli and fry a little.
3.When tomatoes starts to become soft add little water and add ginger.
4.When it starts to boil, add toor dhal and bring to boil.
5.Add salt as per taste.
6.If its too thick add water and bring to liquid consistensy.
7.Add the half of the lemon juice and garnish with coriander leaves.

Serve hot with rice and some spicy roasted potatoes and Enjoy!!!

Note:In this Saaru/Rasam Ghee with Jeera(Cumin Seeds) gives a nice flavor,so dont forget to add.

 I'm sending this recipe to Cooking With Seeds - Cumin Seeds hosted by Sara and Started by Priya