Sunday, December 2, 2012

Raagi Halwa


Ragi Flour  - 1 Cup

Water  -  5 Cups

Grated Coconut  -  1 Cup

Milk  - 1 Cup

Jaggery  -  1 Cup

Cardamom Powder : 2 tsps

Ghee -  4 tsp

Almonds - 10 (Blanched and skinned)


Soak ragi flour with water for 1/2 an  hour. 

Grind with coconut and strain using a fine strainer. 

Discard the pulp. 

Add milk to the ragi+coconut liquid. 

Stir in the jaggery  till its completely dissolved. 

Put it on the stove on a low heat and keep stirring. 

Within 5 minutes, the mixture would have thickened. 

Add ghee  frequently   to ease the stirring.

Add the cardamom powder to it and keep stirring. 

Give continuous stirring  till the mixture reaches a semi solid consistency. 

Remove to a ghee  greased plate and garnish with almonds. 

Cut into pieces when cool.

Thursday, November 29, 2012

Mixed Sprouts Curry


Mixed Sprouts - 2 cups

Onion - 1no (medium size)

Tomato - 2 nos (medium size)

Green chillies - 2 nos

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp  

Coriander powder - 1 tsp

Garam masala powder - 1 tsp

Freshly squeezed lemon juice - 1 tsp

Fresh Coriander leaves a handfull ( for garnishing ) 

Oil as you need

Salt to taste


In a pressure cooker cook the sprouts for 2 whistles with a cup of water , 

turmeric powder and with little salt..

In a pan add 2 tsp of oil, add finely chopped onions and saute till light brown in color

Add grated tomato, chopped ginger and green chillies. 

Add turmeric powder, coriander powder and stir and cook well     

Stir  the gravy well and add the cooked  sprouts and adjust  salt and water. 

Add garam masala powder and cook the curry till sprouts take up the flavor of spices. 

Adjust the consistency of gravy as per your choice garnish with coriander leaves.

Finally squeeze out some lemon juice and serve with Hot Rice or Chappathis....

Thursday, November 22, 2012

Cucumber Dosa


Idly Batter- 1 cup

Cucumber pieces - 1 cup (peeled and chopped)

Salt to taste

Oil as you need


Make a nice paste of the cucumber pieces and mix it with the idly batter and adjust salt .

In a pan Pour the batter and put oil around the dosa. 

Make it crispy and turn it to the other side to cook.

Serve hot with coconut chutney or peanut chutney..... 

Tuesday, November 20, 2012




Split moong dal - 1 cup

Carrot - 1/2 cup (grated)

Cucumber - 1/2 cup (grated)

Lemon juice - 1 Tbs

Green chilies - 2 nos (finely chopped) 

Mustard seeds - 1/2 tsp

Asafetida - a pinch (optional)

Fresh coriander leaves - a handfull

Oil as you need 

Salt to taste


Soak the split moong dal in water for one hour 

Drain the water and keep it aside 

In a bowl put the grated cucumber and carrot and mix it well.

Finally add the dal, lemon juice, chopped coriander and salt.

In a pan heat oil , splutter mustard seeds ,

then add the chopped green chillies and asafoetida 

Add it to the bowl and saute well with the dal mixture.

Sunday, November 18, 2012

Vegetable Briyani



Basmati Rice - 2 cups

Mixed Vegetable (cauliflower, potato, 
carrot , beans) - 1 cup 

Green Peas - 150 gms

Ginger garlic paste - 2 tsp

Onion - 3 nos (Finely chopped)

Green Chillies - 2 (Finely chopped)

Mint leaves - handfull (cleaned and chopped) 

Coriander leaves - handfull (cleaned and chopped) 

Red Chilly Powder - 1 tsp

Cloves - 5 nos

Cinnamon - 5 nos

Cardamom - 5 nos

Black Pepper Powder - 1/2 tsp

Tomato - 3 nos (chopped)

Curd - 1/2 cup ( lightly sour )

Oil - 2 tbs

Ghee  - 2 tbs

Dry Fruits (cashew nuts, raisin) - 10 nos (optional)

Bread slices - 5 nos (toasted)

Salt to taste


Wash and soak the basmati rice half an hour before cooking.

Toast the bread slices in ghee.

Fry the dry fruits in ghee. 
Cook the green peas. 

Take 2 tbs oil and 1 tbs ghee in a pressure cooker add cinnamon , cloves, Cardamom and

 black pepper powder and stir for about a minute.

Then add mint leaves, coriander leaves , onions and

saute them for a minute till they get pink in color.

Add ginger garlic paste and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Add all the vegetables and the green peas.

Add the curd and stir well Cook it for about 10 seconds. .

After the vegetables blend well with the briyani masala

add 3 cups water and the soaked basmati rice.

Give 2 whistle and put off the gas.

After cool add the remaining ghee, fried bread pieces ,

dry fruits and green coriander, mint leaves.

Serve the hot vegetable biryani with onion  raita

Friday, November 16, 2012

Rice Fritters



Grain rice - 1 cup

Milk  - 2 cups 

Cream - 150 gms

Orange Zest  - 1/4 cup

Lemon Zest  -  1 tbs

Sugar - 1 cup

Egg - 1 no

Baking powder - 1 tsp

Oil -  for frying 

Honey sauce:  

Honey - 1 cup

Orange juice - 1/2 cup

Cinnamon - 1/4 tsp

Method :

 In a pan  boil   milk and cream at medium flame.

Add  the orange zest, lemon zest, rice, and sugar and mix thoroughly. 

Cover with a lid and turn the flame to low.

Stir the rice pudding  now and then and  doesn't  allow to stick to the bottom.  

 If the pudding becomes too dry before the rice is cooked, add extra milk.

The rice is cooked when the pudding looks quite dry and thick. 

Turn off the heat and let it come to room temperature,

In a  bowl beat the egg  and  
mix with  the cold rice pudding.

Finally add the baking powder  to the batter and stir well  

In a deep pan put  oil  and heat at medium flame. 

Using two spoons , scoop   the rice batter and shape likes in the image.

Deep fry until golden brown  drain on a paper towel to absorb the extra oil.

In a  pan combine the honey, orange juice, and cinnamon  and heat at medium flame.

After 2 or 3 minutes turn off the flame. Now the sauce is ready.

Drizzle  the  sauce on top of the  fritters and dust with powdered sugar and Serve !!!  

Thursday, November 15, 2012

Green Gravy Chicken


Chicken Pieces  -  6 nos (Big size)

Green chillies  -  4 nos

Onion  - 1 no ( Big Size)

Curd - 2 Tbs

Coriander leaves -  a handfull

Mint leaves - a few

Ginger-garlic paste -  4 tsp

Coriander powder - 1 tsp

Cloves powder - a pinch

Cumin powder -  1 tsp

Turmeric powder -  a pinch

Garam masala - 1/2 tsp

Oil as you need

Salt to taste


Marinate the chicken pieces  with a tsp of ginger garlic paste , salt and curd for 2 hours.

Grind onions, mint - coriander leaves, ginger-garlic, green chilies into a smooth paste.

In a pan heat oil and add cumin seeds. 

When they start popping, add the marinated chicken , turmeric powder and the ground  paste . 

Add  garam masala, coriander powder, cloves powder salt and  adequate water .

Cook till chicken  pieces come soft and dry. 

Serve with Hot Rice or  Chicken Briyani or Mutton Briyani :) :)  

Tuesday, November 13, 2012

Lakshmi-Kubera Pooja At Home

 Kubera Yanthram  

Hi My Dear Blogger Friends ,

    Please follow this Hindu rituals and do get enlighted.... 
Kubera is regarded as the god of wealth in Hindu mythology. Lord Kubera is also known as the god of yakshas (savage beings). Kubera is always remembered with the goddess of fortune, Lakshmi. Chanting of Kuber Mantra blesses the worshipper with money and prosperity by drawing new avenues and sources of income and wealth. Mantra of Kubera helps to increase the flow of funds and the ability to accumulate wealth. Kubera Mantra is as follows:

                             Kubera Manthram

     "Om yakashyaya kuberaya Veaishravanaya 
                    dana danyathpathaye 
danadanya smithirmme dehi tapaya swagah"

Sunday, November 11, 2012

HappY Diwali


Milk   -  2 cups  

Maida  - 1 cup

Sugar  - 1 cup

Butter -  lime sized ball

Soda Uppu  - 1 pinch

Ghee or Vanaspati for frying


Boil milk till it comes to 1/2 of its quantity

Add  one cup of maida and soda uppu  with  the thickened milk . 

Make into smooth dough use butter. 
Make into small lemon sized balls and press into rounds of about 1 1/2" diameter.

In a pan at medium flame heat  ghee or vanaspati. 

Fry the Badhusa  one by one   till it comes to golden brown colour.

Prepare sugar syrup with one string consistency.

Put the fried badhusas  in the syrup. Give some time to absorb the sugar syrup. 

Gently turn it to the other side.

Remove from sugar syrup after 10 minutes and arrange it in a tray 

and garnish with sliced nuts and saffron.

Our delicious Diwali Festival   Badusha is ready to serve.

Friday, November 9, 2012

Chicken Nuggets


Boneless  Chicken   - 1 cup

Maida  flour -  2 tbs 

Eggs - 2

Bread crumbs - 2 tbs 

Salt -  to taste

Pepper - 2 tsp

Dried Basil - 2 tsp

Oil  for Deep fry


Clean and cut the chicken  into chunks.

Mince the chicken pieces with  salt and spices (basil and pepper).   

Break the eggs into a bowl and beat. 

Take  the chicken mix into unshape pieces and  roll them in the maida flour  

Dip into the egg mix and c
oat with bread crumbs and keep aside. 

In a pan at medium flame heat  oil  and drop unshaped nuggets in the oil and fry
all sides untill it comes  brown  in colour . Don't allow them  to burnt.

Serve hot with sauce or green chilly chutney ..

Thursday, November 8, 2012

Urad Dal Chutney


Urad Dal - 1 cup

Red Chilies  - 6 nos 

Asafoetida -  a  pinch

Tamarind juice  - 1 tbs  

Mustard Seeds  - 1 tsp

Cumin Seeds  - 1 tsp

Curry Leaves  - a few

Oil  - as you need 

Salt  to taste

Method : 

In a pan at medium flame  heat a tsp of oil and fry the red chillies and the urad dal seperately.
When the dal becomes cool, grind  it with red chilies , tamarind juice,  asafetida and  salt .
Transfer to a bowl and keep aside. 

Season the chutney with mustard , cumin seeds  and  the curry leaves... 

Wednesday, November 7, 2012

Sweet and Sour Idly


White rice - 
1 cup(Raw rice)

Poha - 
1 cup

Coconut - 
1/2 cup (shredded)

Jaggery,- 1 cup (finely grated)

Buttermilk - 1/2 cup

Fenugreek  - 1/4 tsp

Cardamom  - 2 nos (powdered)

Raisins - 5 nos ( roasted)

Cashew halves  - 5 nos (roasted)


Soak  rice and  fenugreek  seeds 2 hours seperately. 

Soak poha  for 5 minutes and  squeeze and keep aside

Rinse rice well and make a nice paste along with coconut,

fenugreek seeds , jaggerry and poha.

Instead of water use the buttermilk while grinding.
Adjust salt and allow  the batter to  ferment  upto  8 hrs.

Add the cardamom powder and pour the batter in a oil greased pan. 

Decorate with the roasted raisins and cashews. 

Steam the idly  at medium flame and  serve with chutney  or sambar or pickle.

Tuesday, November 6, 2012

Mango Chammanthi

Ingredients : 

Green mango pieces  - 1 cup (peeled, sliced)

Green chillies  - 5 nos

Small onion  - 2 nos

Ginger - 1/2 inch

Coconut - 1 cup (shreded)

Salt - to taste


Grind all the ingredients together in a mixie jar  

If the  mangoes are not sour enough add 1 tsp of  lemon juice while grinding.

No need to season it.  Serve with idly , dosa and chappathi...

Sunday, November 4, 2012

Tapioca Curry


Tapioca -  2 nos (Normal size)

Coconut -1/4 cup (shredded)                                                                   

Jeera - 1/4 tsp

Garlic -  2 pods  

Green  chillies - 2 nos

Red chilly - 2 nos

Turmeric powder - 1/2 tsp

Oil - 2 tbs

Mustard seed - 1 tsp

Urad dal - 1tsp

Curry leaves - a few

Method : 

Boil  tapioca with  salt and turmeric powder and mashed it.

Make a nice paste of   coconut, curry leaves, jeera, green  chillies and  garlic  

In a pan at medium flame  put  oil splutter mustard, urad dal and curry leaves.

Add the grounded paste  and saute till the raw smell goes.

Put the mashed tapioca  and adjust salt 

Mix  well  with coconut paste.  Season with red chillies.  

Serve with rice , chappathi , poori  etc... 

Ginger Murabba



 Jaggery - 1 cup

 Sugar - 1/2 cup

 Ginger - 1/2 cup

 Cardamom powder - 1 tsp 

 Water as needed

 Ghee - 1 tbs


Peel the outer layer of the ginger and wash and grind it  to a fine paste, 

If need you can add a little water. 

Put sugar and Jaggery  in a non stick pan and add little water 
just to sink it.

Keep it on a medium flameand  keep stirring.

When it comes to one string consistency, add the ginger paste and cardamom powder. 

Keep stiring, until it starts leaving the sides of the container. 
Switch off the stove.

Grease a plate with ghee and pour the mixture when it is hot.

When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.

When it comes to the room temperature  ,  store it in an air tight container.

Friday, November 2, 2012

Vegetable Rava Idli



Rava  - 2 cups

Curd  -  1 cup

Carrot -  1 cup (Finely  chopped)

Peas - 1/2 cup ( boiled)

Beans - 10 nos (Finely chopped)

Red capsicum -1 no (Finely chopped)

Tomato - 1 no  (Round silces) (optional)

Green chillies  -  2 nos ( finely chopped)

Ginger - 1 tsp ( grated)

Mustard seed  - 1 tsp

Salt - to taste

Edible soda salt  - 1 tsp

Oil - 2 tbs 

Coconut   - 2 tbs  (shreded )

Coriander leaves - for garnishing


Take a big bowl add rawa , 2 tbsp oil and  mix well.

Add curd  ,  vegetables , turmeric powder and water mix well  make a  thick batter .

Add   the edible soda salt and mix well 

which helps to  raising the batter and idlis could be soft.
Heat oil in a pan , temper with mustard seed, chopped green chillies ,

grated ginger and  add it to the batter.

Grease oil in a idly plate, arrange the tomato and add the idly batter.

Pressure cook (without whistle) for around 6- 7 mins.

Garnish with gratted  coconut and the coriander leaves.  

Serve with any kind of chutneys. 

Thursday, November 1, 2012

Crispy Cashew Pakoda


 Cashews - 1 cup

 Gram flour - 1 cup

 Rice flour - 1 Tbs

 Ginger garlic paste - 2 tsp

 Finely chopped mint - a handfull

 Finely chopped coriander leaves  -  a handfull

 Green chillies - 4 nos ( chopped )

 Curry Leaves- a handfull

 Cumin seed - 1 tsp 

 Red chilly powder - 2 tsp

 Dhania coarsely 
crushed -  1 tsp

 Baking soda - 1 tsp

 Salt   to taste

 Oil for  frying


Mix all the ingredients except oil.

Add  2 tbs of warm oil   and mix well 

Now the mixture looks dry and lumpy, mix it thoroughly.

 warm water  little by little   make a dough thicker than  chappthy dough. 

In a pan heat oil and   t
ake a big lump of the dough in the hand and 

drop little by little in the hot oil with the help of fingers  for deep-frying.

Fry all the sides  in the medium flame till the pakodas come to light golden brown.

Drain in the tissue paper to absorb the excess oil.

Cool it and store it in an airtight container. 

You can serve this as side dish , evening snacks ...etc...

Tuesday, October 30, 2012

Brinjal Dry Curry


Violet Brinjals  -  5 nos(washed and Chopped)

Turmeric Powder - a pinch

Coriander leaves  -  a hand full

For Masala powder

Corainder seeds -  3/4 cup

Peanuts -   3/4 cup

Red chilly - 10 nos

Cumin seed  - 1/2 tsp

Mustard seed - 1/4 tsp

Pepper -  5 nos

Fenugreek seed - 1/4 tsp

For Seasoning:

Mustard seed - 1/2 tsp

Curry leaves -  a few

Oil - 5 tbsp


Dry roast all grinding ingredients  and grind it into coarse powder and keep it aside.

Cut the brinjals  into desired shape.

In a pan , heat oil    add mustard seeds to splutter ,

then add curry leaves along with the brinjal.

Saute it in medium  heat   till   the brinjal  pieces  become soft   

Add Turmeric powder  masala powder and   
stir gently to coat masala over the pieces 

Let it be in medium flame  for another 5 mins   

Garnish with fresh coriander leaves.

Monday, October 29, 2012

Keerai Pachadi



Any green - 1 cup (Cleaned and chopped)

Green chillies - 2 nos (chopped)

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curd - 3 tbs ( Slightly beaten ) 

Curry leaves - a few

Salt - to taste

Oil as you need


Clean and chop the green .

In a pan heat oil add mustard seeds and urad dal.

Add curry leaves and green chillies to it.

Now add chopped greens  and fry for 2 minutes.

No need to add water.

Then cover and cook  at medium flame for few more mintues. 

Switch off the fire and allow it to cool

Finally  add   salt and slightly beaten curd.

Serve this pachadi  with  rice , roti , or chappathi.....

Sunday, October 28, 2012

Egg Cutlet

Hi , 

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This is my 2oo th post.

I want to share my cheerful moments with you all Dears.

I Thank my Blogger friends for their continuous support

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Eggs  - 3 nos

Milk  - 50 ml

Ginger - Garlic paste  -  1/2 tsp

Onions - 1 no ( medium size ,  finely chopped) 

Onions - 1 no ( medium size , sliced)

Green chillies - 2 nos (finely chopped)

Garam masala   powder - 1 tsp

Fresh curry and coriander leaves - to garnish

Salt  to taste

Oil  as you need


Beat the eggs thoroughly with milk ,  chopped onion , green chillies, 

ginger garlic paste, curry leaves,  corriander leaves  and salt.

Steam cook this mixture in a pressure cooker until 3 whistles. 

You'll get a cake like structure.  Cut  the cake into  medium size pieces. 

Alternately you can put this mixture in idli plates (greased) and cook them like normal Idlis.

Keep these cutlets aside.

In a pan heat oil and saute the sliced onions till they turn transparent. 

Add the garam masala powder and mix well.

Place these cutlets in the pan and cook them for about 5 min. 

Fry well till the both sides  of the cutlets come into brown colour. 

Serve hot with sambar saadham or rasam saadham .....

Friday, October 26, 2012

Home made Protein Burger


Rajma (kidney beans) - 1 cup

Chick peas   - 1/2 cup

Green Peas - 1/2 cup

Onion - 1 large (sliced)

Green Chillies - 5 nos ( chopped)

Turmeric powder - 1/2 tsp

Coriander  leaves -  a  handfull  (Cleaned and chopped)

Corn flour - 1 tbsp

 Salt  to  taste

Oil  as you need 


 Soak the kidney beans, chick peas, green peas together over night.

 Pressure cook with water and salt. 
Drain  the water and let them cool. .

 Take the onion slices, green chillies and coriander leaves , turmeric powder

  into a blender and make a coarse  paste.

  Now add these drained beans,peas and blend together.

 Add cornflour to this mixture to make a thick dough.

 At medium flame put the  oil greased pan  and spread this dough  like a burger pattie.

 Add few drops around the pattie and roast for about 3-5min on each side. 

You can cook 2-4 patties at a time depending on the size of the pan. 

Medium flame is very very important.

Take care that it's cooked well inside too.

Serve them with burger buns, lettuce,  salad,  and ketch up 

It can be served with chapatis too. 

Thursday, October 25, 2012

Cabbage Chutney




Cabbage - 1 cup (Finely chopped)

Red coloured green chillies - 2 nos

Tamarind paste - 1 Tbs

Garlic pods - 2 nos

Mustard seed - 1 tsp 

Curry leaves - a few

Channa dal - 1 tsp

Urad dal - 1 tsp

Asafoetida - a pinch 

Turmeric powder(optional) - 1 tsp

Oil - as you need  

Salt to taste 

Method : 

In a Pan, put oil and fry the chillies , garlic and the chopped cabbage seperately

at medium flame till the cabbage loses its raw smell .

Turn off the stove and let this all cool.

Now grind the above cabbage along with tamarind paste and salt to a fine or coarse paste.

Scoop into a fresh clean bowl and temper with the mustard,  

chana dal , urad dal and curry leaves etc.,

Very tasty with hot rice with a little bit ghee

Spread on toasted bread as a quick snack, with some chopped tomatoes. 

You can try with different vegetables like carrot, capsicum, brinjal etc.,

Wednesday, October 24, 2012

Carrot - Egg Fried Rice


Left over rice - 2 cups 

Carrots - 2 grated

Peas - 1/2 cup boiled (optional)

Onion - 1 no (chopped)

Green chillies - 3 (chopped)

Tomato - 1 no (medium size , chopped)

Cumin - 1 tsp

Eggs - 2 nos

Oil - as you need

Salt to taste

Pepper powder - 1/2 tsp (optional)

Coriander leaves  -  a few (chopped )


 In a pan  heat oil  add the cumin seeds, chopped onion , tomato and  green chillies.  

Stir well and add the grated carrot and boiled green peas.  

Break the eggs and drop over. Mix and roast well

Adjust  salt and  pepper powder.

Finally add the rice and let it cook for five minutes  .

Turn off the flame and garnish with fresh coriander leaves and serve.

Tuesday, October 23, 2012

Green Chilly Gravy


Green chillies - 7 nos (medium size) 

Seasame seed - 1 tbs

Dry Coconut powder - 1 tbs

Roasted ground nut - 1 tbs

Ginger garlic paste - 1 tsp 

Red chillies - 2 nos

Coriander seed - 1 tsp

Cinnamon - 1 inch

Cloves - 2 nos

Tamarind juice - 2 tbs

Mustard seeds - 1 tsp

Small onion - 15 nos (chopped)

Turmeric powder - 1 tsp 

Salt - to taste

Oil - as you need

Method :

                                  Cut the green chillies and remove the stem and seeds. 

                                        Fry the green chilly pieces in oil at medium flame


Dry roast the seasame , groundnut, coconut , coriander seed, red chillies, cinnamon , clove

Make them into nice paste in a mixer and keep it aside.

Fry the chopped onion and make a paste along with ginger garlic paste and tamarind juice.

In a pan put oil to heat and splutter the mustard seeds

and curry leaves and the fried green chillies.

Stir well and add the all ground paste with turmeric powder and adjust salt and consistency.

Cook at medium flame till the gravy comes thick .

Now the delicious , hot green chilly gravy ready to serve..

Sunday, October 21, 2012

Stuffed Brinjal Gravy


Brinjals - 5 nos Medium size

Onion - 2 nos (medium size)

Green chillies - 2 nos

Ginger Garlic paste - 1 Tbs

Dry coconut powder - 1 Tbs

Fried groundnut powder - 1 Tbs

Garam masala Powder - 1 Tbs

Chilly powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida - a pinch

Salt as you need 

Oil - as you required

Fresh coriander leaves - to garnish


In a pan fry the onion and green chillies. 

Make a nice paste of the fried items with the all powders.

Give one more stir with ginger garlic paste and adjust salt.

Slit the brinjals  ( Don't remove the tails ) and stuff the masala to it.

Keep the remaining masala aside.

In a pan at medium flame put oil to heat and carefully place the stuffed brinjals in the oil.

Turn all sides of the brinjals till they turns into golden brown  colour.

Then add the remaining masala and adjust the consistency.

Cook well till the oil comes out from the gravy.

Garnish with the fresh coriander leaves and serve ... 

Friday, October 19, 2012

Bottlegourd (soraikai) Halwa


Grated bottle gourd - 2 cups

Sugar - 1 cup

Milk - 2 cups

Ghee - 2 tbs

Cashew nuts - 6 nos

Crushed cardamom - a pinch

Raisins - a few


Peel , wash and grate the bottlegourd and keep it aside.

In a pan heat ghee and roast the cashews and raisins at medium flame. 

Add the grated bottle gourd in the same pan. 

Stirring continuously until the raw smell goes .

Now pour the milk and stir well. 

Cook on medium-high till the milk is nearly absorbed.  

Give frequent stirs 

Now add the sugar. Cook it for 7-8 minutes at medium flame.

When the halwa becomes thick, add the remaining ghee, roasted cashews, 

roasted raisins and crushed cardamom. 

Serve it hot or chilled.

Thursday, October 18, 2012

Vegetable Idly



 Idly batter - 1 cup 

Pepper Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Green Chilli - 4nos (chopped)

Ginger - small piece (chopped)

Coconut - 1/2 cup, grated

Bottle Gourd - 1/2 cup (Gratted) 

Carrot - 2 nos (Gratted)

Curry Leaves - a few (chopped)

Coriander Leaves -  
a few (chopped)

Salt to taste

Oil to grease the idly plates


Grate vegetables and coconut.

Mix grated vegetables and the other  items with the idly batter.

Adjust salt and  stir it well. 

Grease the idly plates with oil and pour the batter and steam till it cook.

Now the delicious and nutritious idlies are ready to serve.

Serve with coconut chutney or onion chutney and sambar.