Thursday, July 29, 2010


Ingredients Required:
Rice flakes ( red colored rice flakes) 300 gm, steamed groundnut 100 gm, finely cut one big onion, powdered cinominon and cloves a pinch, cardamom powder, a pinch, 50 gm of finely cut and steamed vegetables including beans, carrot, capsicum and green peas, ginger and garlic paste, two teaspoons, salt to taste, Three to four green chillies. Ghee three to four tablespoons, mint leaves or coriander leaves, a small bunch, turmeric powder a pinch. Tomato puree or juice one cup and coconut milk ½ cup.

Method:Wash rice flakes and add tomato juice and coconut milk soak and keep aside for an hour. Steam finely cut vegetables. In a pan heat two tablespoons of ghee and add powdered cinominon, cloves and cardamom powder and add finely chopped onions and fry till golden brown. Steam the above vegetables with little salt and add on to the onion and mix well. Add the steamed ground nut to it and then add the soaked rice flakes mixture to it and mix well garnish with few coriander leaves or mint leaves. Now Rice flakes pulav is ready to consume. It can be consumed with either cucumber raitha or carrot raitha. (raitha consists of finely grated cucumber or carrot soaked in thick one cup of curd and salt)

Source: TV cookery program

Image: Google

Tuesday, July 20, 2010

Vegetable fried Rice.



Raw Rice (Basmati rice preferred) – 200 gms
Ghee – 3 to 4 tablespoonfuls.
Chopped potatoes – 20 gm
Chopped beans – 20 gm
Green peas – 20 gm
Finely chopped onion - ¼ cup
Cloves and Cinominon – 2 or three
Powdered cardamom – a pinch
Ginger garlic paste – 2 teaspoon
Salt – 1 ½ teaspoon.
Finely chopped coriander leaves or mint leaves - small bunch

Method:Soak rice for ½ an hour. In a pan heat ghee and add ginger garlic paste and sauté till gives a good smell. Add finely chopped onion and fry till golden brown. Add the above vegetables and mix well. Add the soaked rice and mix well. Add 200 ml water to it and pressure cook. After the cooking is done add finely chopped coriander leaves or mint leaves for garnishing, serve hot.

Source: Self

Images: Self

Thursday, July 15, 2010

Masal Bread


1. Sandwich bread: 6 slices.
2. Green chillies: 4
3. Fried grams: 3 tablespoonfuls
4. Coriander leaves: One small bunch
5. Salt for taste.
4. Tamarind juice: one teaspoon
5. Finely cut big onion (medium sized): 2 nos.
6. Sunflower oil or ghee for toasting the bread.

Method of preparation:
Grind green chillies, fried grams, coriander leaves, salt, tamarind juice and onion pieces and make into a paste. The conents should be like a batter so that it could be easily spread on the bread slices. Spread the same on both sides of the bread and heat a pan greased with oil or ghee. Toast both sides using oil or ghee. Toast on medium flame so that the contents should not stick to the pan. Serve hot with tomato sauce. This is ideal for breakfast and it is very healthy too.

Source: Self

Image: Google

Wednesday, July 14, 2010

Tomato lime rasam

Tomato lemon rasam


1. Tomatoes, 3 medium size
2. Lime, 1 medium size
4. Curry leaves 6-8
5. Coriander leaves, a few
6. Green chillies 4
7. Asafetida, Powdered a pinch
8. Mustered seeds, 1 teaspoon
9. Cumin seeds, 1 teaspoon
10.Ghee 1, teaspoon
11. Thuvar dhal, 4 tablespoon
12. Turmeric powder, a pinch

Method of preparation:

Mash the tomatoes and green chillies in a blender and keep aside. Pressure cook 4 table spoons of thuvar dhal and mash it well. Pour three cups of water in a vessel and add the mashed tomatoes and allow it to boil till the raw smell of the tomato goes. Add 1 ½ teaspoon of salt and a pinch of turmeric powder. Then add the mashed thuvar dhal and add some water. When the contents begin to form froth, remove from fire. Add coriander leaves. Then pour one teaspoon of ghee in a small tawa and heat it, add mustered seed, cumin seeds, a pinch of powdered asafetida and curry leaves and allow it to pop. Then pour the contents to the rasam. Before serving, add lemon juice. Now your yummy rasam is ready. This can be served in a soup bowel as a starter or can be served along with rice with appalam as side dish.

Source: Self

Images: Google

Saturday, July 3, 2010

Gooseberry instant pickle

Gooseberry instant pickle


1. Gooseberries: 10-15
2. Salt: 1 teaspoon
3. Powdered asafetida a pinch
4. Red chilly powder 5 teaspoon
5. Mustered oil: 3 teaspoon
6. Fenugreek (powdered) 1 teaspoon.
7. Mustered seeds: 1 teaspoon
Method:Allow two ½ liter of water with one teaspoon salt, when the water boils add gooseberries and switch off the stove and cover the content with the lid. After one or two hours strain the water and remove gooseberry seeds and cut the gooseberries into small pieces. Heat mustered oil in a pan, allow mustered seeds to pop, remove from fire, add the cut gooseberries, add required salt, chilly powder, and asafetida powder and fenugreek powder. Allow it to cool. Preserve in fridge. You can have yummy lunch with this along with curd rice.

Source: Self


Semolina Pongal

Semolina Pongal (Rava)


1. Semolina ½ Kilogram
2. Green gram ¼ cup
3. Ghee 3 tablespoon.
4. Black pepper 2 teaspoon
3. Cumin seeds 2 teaspoon
4. Ginger small pieces.
5. Curry leaves 5-6 leaves
Method:Pressure cook green gram with ¼ teaspoon salt. Heat two tablespoon of ghee. Allow black pepper and cumin seeds to pop and add small pieces of ginger then add four to five cups of water and add required salt. Allow the water to boil. Add cooked green gram and semolina and stir well then add curry leaves for flavor. When it becomes like dough switch off the stove. Add one tablespoon of ghee to it, mix well. In a separate pan fry 4-5 cashew nuts in 1 one teaspoon of ghee and add to the content. Serve hot with coconut chutney or sambar
Source: Self
Images: Google