Sunday, May 3, 2009


Ginger Soda

1. Mint leaves: 1/4 cup
2. Ginger: 10 gm.
3. Sugar: 5 teaspoon.
4. Lime juice: 2 teaspoon
5. Soda: 1 bottle.
6. Chat masala powder: 1/4 teaspoon

Method: Grind mint leaves and ginger to fine paste. Add all the above ingredients and mix well. Refrigerate till desired time. Serve cool. Ginger has a medicinal value for curing digestive disorders and mint leaves purify blood. Stay healthy by drinking healthy juices.

Source: Tamil magazine.
Images: Google


Dates Ginger Juice

1. Dates: 15 nos.
2. Dried ginger powder: 1 teaspoon
3. Water: 1 cup.
4. Roasted and powdered cumin seeds: 1 teaspoon.
5. Powdered asafoetida: ¼ teaspoon.
6. Tamarind water: ½ cup.

Method: Soak dates in hot water. Wait till becomes soft. Grind the dates to a smooth paste. Add water, powdered cumin seeds, powdered asafoetida, dried ginger powder, tamarind water and boil for 3 minutes. Allow it to cool and keep in the refrigerator and serve. This juice has medicinal value and it helps in digestion. Surprise your family members, friends, guests by serving this health drink.

Source: Tamil monthly magazine.
Images: Google

Saturday, April 4, 2009

Bread sweet balls.

Bread Jamun (Bread balls in sugar syrup)

What will you do with the bread that was kept in refrigerator that became hard eat? Here is a tasty sweet that you can make out of it.

Bread slices: 5 or 6
Sugar: two tumblers.
Water: Two tumblers.
Cardamom powder: a pinch.
Rose essence: 2 drops.
Ghee: 3 tablespoonfuls.


Cut the brown portion of the bread slices. Sprinkle water and make the slices to a dough Make lemon sized balls out the dough. Place a thick vessel on the stove, add water and sugar and allow it boil till the sugar syrup becomes sticky and allow the syrup to cool a little. Fry the bread balls in ghee (only 3 tablespoons of ghee is required) in low fire till it becomes light brown and keep it on tissue paper so that excess ghee will be absorbed by the paper. Drop the fried bread balls slowly into the syrup. Add cardamom powder and rose essence. Wait till the bread absorbs the syrup. Serve in cups along with sugar syrup. Now yummy bread Jamun is ready to eat.

Wednesday, April 1, 2009

Rice mix balls.

Uppuma Kozhukattai (Rice balls)

How to make upma kozhukattai?

1. Coarsely powdered raw rice: 2 cups.
2. Grated coconut: 1/4 cup.
3. Green chillies: 2 nos.
4. Red chilly: one
5. Bengal gram: 2 tablespoon.
6. Thor dhal (thuvaram parupu): 1 tablespoon.
7. Sesame oil: 3 tablespoon.
8. Mustered seeds: 2 teaspoon (for seasoning)
9. Urud dhal: 2 teaspoon (for seasoning)
10. Curry leaves few.
11. Asafetida powder: 1 pinch.
12. Salt for taste.

Method:Soak, wash and drain thor dhal and Bengal gram dhal and keep it for 20 minutes. After that add green chillies, asafetida powder little salt and grind it into a coarse paste. Heat sesame oil and allow mustered seeds to pop and add urud dhal and curry leaves. Add 3 cups of water and add required amount of salt, grated coconut powder and grounded paste to it and allow it to boil for two minutes. Pour rice powder slowly into the boiling water and stir continuously to avoid lumps. Allow it cool. Then make medium sized balls out of the dough and place it on the idly plate and steam for three minutes. Now your upma kozukattai is ready. Serve with coconut chutney or tomato chutney.

Source: Self.

Images: Google

Thursday, March 26, 2009

Jack fruit Kheer.

Jack fruit kheer or payasam

This is a easy method for preparing this jack fruit (palapazam) kheer. This recipe was learnt from my grandma.

1. Jackfruit slices 10 nos.
2. Powdered Jaggery 2 cups.
3. Boiled milk 500 ml.
4. Coconut milk one cup.
5. Cashew 10 gm.
6. Resins few.
7. Ghee two teaspoons.
8. Cardamom powder, a pinch

Method: Cut jack fruit into small pieces and cook till soft. Dissolve jaggery in water and strain and boil along with jackfruit till the raw smell of the jaggery goes. In a low fire add coconut milk and allow it to boil for a second. Remove from fire and add boiled milk and stir well. Fry broken cashew nuts and resins in ghee and add to the kheer. Add cardamom powder and close the vessel. Allow it to cool a little. Serve hot or cold. Try it for Tamil New Years day and enjoy.

Source: Own

Images: Google

Friday, March 20, 2009

A special dish for diabetics.

Oats Idly.

Ingredients required:
1. 1/2 cup rava.
2. 1/2 cup powdered oats.
3. 3/4 cup curd.
4. One teaspoon salt.
5. Water for mixing the contents.
6. Gingili oil one tablespoon.
7. Mustered seeds one teaspoon.
8. Bengal gram, one teaspoon.
9. Urud dhal, one teaspoon.
10. Asafetida powder, a pinch.
11. Curry leaves, 5 to 6.

Method: Mix rava, powdered oats curd salt and add water little by little to mix well. Soak it for one hour. Then heat oil in a pan, allow mustered seeds to pop, then add Bengal gram, urud dhal, curry leaves few powdered asafetida a pinch and mix well. Pour the contents to the idly plate and steam for 5 minutes. Serve hot with tomato chutney or Pudina leaves chutney.

Source: From Tamil Monthly.

Images: Google

Sunday, March 8, 2009

Rice flakes Mix.

Aval (Rice flakes) Uppuma

1. Aval (riceflakes): 200 gm.
2. Onion: 1 no (big one).
3. Salt: 1 1/2 teaspoon.
4. Turmeric powder: 1/2 teaspoon.
5. Refined oil: Two tablespoon.
6. Mustered seeds: 1 teaspoon
7. Urud dhal: 2 teaspoon.
8. Asafetida powder: 1 pinch.
9. Grated coconut: 2 tablespoonful.
10. Green chillies: 2 Nos.
11. Fried gram (pottu kadalai): 2 tablespoon.
12. Few curry leaves.

Method: Wash and soak aval for 15 minutes. After the water is fully absorbed add turmeric powder, salt and mix well with aval. Cut onion to desired shape. Place a pan on the stove, pour oil and heat. Add mustered seeds, after it pops, add urud dhal, when the dhal changes to brown color, add onion and fry well till it becomes golden brown, add aval and in a low fire stir well. Powder Fried gram, grated coconut and green chillies. Then add to the aval contents. Add some curry leaves for good smell. Now tasty aval (rice flakes) Uppuma is ready. Serve hot.

Images: google

Milk and coco sweet

Chocolate Burfi

Milk powder 500 gm
Coco powder 50 gm
Sugar 750 gm
Butter 250 gm

Method:Mix milk powder and coco powder in a dry bowel without lumps. Dissolve sugar in a pan and keep it on fire. Wait till the sugar syrup comes to one string consistency. Add butter, stir well till melted. Remove the pan from fire. Add the milk and coco mixture, stir well till the contents leave the sides. Pour the contents on a greased plate. Add some cashew and almond pieces. Allow it to cool a little. Cut into diamond or square pieces. Yummy chocolate burfi is ready.

Images: Google