Saturday, March 1, 2014


Ingredients required:

1.       Broken wheat -250 gm
2.       Oats (Powdered)- 100 gm
3.       Gingili Oil-1 tablespoon
4.       Grated carrot -1 tablespoon
5.       Shredded ginger-few
6.       Mustard seeds – 1teaspoon
7.       Broken urud dal-1 teaspoon
8.       Bengal gram-1 teaspoon
9.       Curd-200 gm
10.   Green chilies- 3 nos.
11.   Curry leaves-few.
12.   Hinge-1 pinch
13.   Salt as required

Soak broken wheat and oats in curd, add salt and keep it for an hour or two.  Heat oil in a pan and add mustard seeds, allow it to splutter and add broken urud dal, Bengal gram, shredded ginger, finely cut green chilies, hinge, grated carrot and curry leaves and fry for a minute and add to the batter.  Grease the idly plates and pour required amount of batter to the plates and steam it for 5 to 10 minutes.  Remove it from fire and allow it cool for a while and then remove gently all the idlies  and now the yummy broken wheat idly is ready to serve.  Serve it with any chutney or sambar.

Monday, January 6, 2014



Ingredients required:
1.       Greens (Molai Keerai) – 1 bunch
2.       Grated Coconut – 2 table spoon
3.       Fried gram -  2 table spoon
4.       Red chillies – 3 nos.
5.       Mustard seeds- ¼ teaspoon
6.       Urud dhal – 1 teaspoon
7.       Cooking oil – 1 tablespoon.
8.       Salt as required.
9.       Asafetida – 1 pinch

Wash and cut the greens(Molai Keerai)  and drain the water and keep it aside.  Dry fry the fried gram and two red chillies and allow it to cool.  Heat oil in a pan and add mustard seeds and one broken red chillies and after the mustard starts to splutter add urud dhal and after the urud dhal turns golden color add washed greens (Molai keerai) and add required salt, 1 pinch of asafetida and mix well with a spatula. Keep the flame low to avoid the greens sticking to the pan.  Now powder the fried gram and red chillies in a mixture.  The powder should be coarse.  After the greens are cooked add grated coconut and powdered fried gram and mix well.  Remove from fire.  Now the tasty and delicious Molai Keerai sundal is ready to serve as a side dish with sambar rice or any other varieties of Kuzhambu.

Thursday, January 2, 2014

Carrot Badam Kheer

Carrot Badam Kheer (Payasam)

For New Year I prepared this Kheer and everybody enjoyed it.  Here is the recipe for this.

Ingredients required:

1. Grated Carrot 2 cups
2.  Milk 1 litre
3. Badam 50 gm
4. Cashew 25 gm
5. Resins 25 gm
6. Ghee 4 tablespoon.
7. Cardamom powder-1 pinch

Heat two tablespoon of ghee in a pan and saute grated carrot till the raw smell goes, then soak 25 gm of badam in hot water and peal the skin and make coarse paste in a mixer. Add the badam paste to the carrot and pour 1 litre milk and pressure cook it for 4-5 whistles. Take two tablespoon of ghee in a pan and fry resins, cashew and 25 gms badam and keep aside. Take out the carrot, badam kheer from the pressure cooker and add sugar and keep it in flame till the kheer becomes a little bit thick.  Then add the fried resins,cashews and badam to the kheer. Sprinkle cardamom powder and mix well.  Remove from fire. Yummy Carrot badam kheer (payasam) Carrot Badam Kheer is ready to serve.  You may serve it hot or cold.