Sunday, March 29, 2015


1.       Drumstick-1 or 2
2.       White pumpkin-4 to 5 small pieces
3.       Yellow pumpkin-4-5 small pieces
4.       Carrot-2-3 small pieces.
5.       Tamarind-lemon sized.
6.       Turmeric powder-1 pinch.
7.       Salt-as required
8.       A small piece of jaggery
9.       Fenugreek seeds-1and a half teaspoon
10.   Red chillies,4-5
11.   Coconut scrapes-2 tablespoon
12.   Mustard seeds-1/2 teaspoon
13.   Hinge-1pinch
14.   Cooking oil-2 teaspoon
15.   Curry leaves.
16.   Raw rice, 1 tablespoon.


Dice the above veggies into desired shapes and boil in water along with turmeric powder and salt.  In a pan heat one teaspoon cooking oil and roast raw rice, red chillies and fenugreek till a good aroma is received, add coconut scrapes and take this to a mixer and make a smooth paste, After the veggies are cooked add tamarind water and boil till the raw smell goes, then add the grounded paste and wait till the froth comes, remove it from fire.  In a pan heat one spoon cooking oil and make mustard seeds to splutter and add hinge and curry leaves and pour into the khuzhambu and cover it with a lid.  Your fenugreek khuzhumbu is ready to serve with hot rice.

Monday, March 16, 2015

Indian Veg Dishes.

Indian Veg Dishes.



1.       Raw rice – 200 gm
2.       Boiled rice – 200 gm
3.       Salt – 1 teaspoon
4.       Coconut paste - two table spoon.

Soak raw rice and boiled rice for 2 – 3 hours.  Take this to a mixture and grind it to a smooth paste, add salt and mix well.  Keep it over night.  Add  coconut paste and mix well. In a kadai, specially designed for making aapam add little gingili oil and grease well.  After heading aapa kadai pour one ladle of flour and turn the kadai to make a clock wise circle, so that the flour will spread in the kadai, add  ½ spoon gingili oil and cover the kadai for 2 -3 minutes, now the aapam is ready to serve with black channa kurma/curry. You can also have coconut milk as a side dish for aapam but health watchers can have it with black channa kurma.

1.       Black channa (black kondai kadalai) – 150 gm
2.       Coriander seeds – 1 tablespoon
3.       Red chillies – 4-5
4.       Refined oil for cooking
5.       Ginger garlic paste – 1 teaspoon
6.       Onion -1 medium size.
7.       Tomato – 3 medium size,
8.       Powdered fried gram, 2 teaspoon (optional)
9.       Cinominon and cloves  one or two

Soak black channa overnight and pressure cook it.  Heat a pan and add one 1 teaspoon cooking oil and fry red chillies and coriander seeds till you get a good aroma and keep it aside.  Now add 3 teaspoon of cooking oil and add cinominon and cloves and fry for a second.  Add finely cut onion and sauté well till it becomes transparent and add mashed tomatoes and add turmeric powder, required amount of salt and sauté well till the tomatoes are cooked.  Add cooked channa and allow them to boil, now power the ingredients  and add to the channa kurma, when you do not get the thickness you may add powdered fried gram and mix well without lumps, remove from fire and decorate with coriander leaves,  Now your channa kurma/kadalai curry is ready to serve with aapam.