Thursday, May 31, 2012

Brinjal Chutney


 Ingredients : 

Brinjal    -  4 nos ( medium size) 

Tamarind juice - 1 tbs  

Coconut - 1 tbs (shreded)  

Onion -   1no (Medium size)
Tomato - 1no (Medium size)
Curry leaves and coriander leaves

Red chillies -  2 nos

Channa dal -  2 tbs 

Salt to taste

Oil as you need



Cut the brinjal into small pieces.

In a pan heat 1 tsp of oil  fry all the ingredients  one by one. 

Cook till the raw smell of brinjal leaves and it becomes tender and skinny .

After it comes cool blend  it as coarse  and season it.
Serve with dosa  idli or hot rice.

Paneer Gravy




Paneer -  1 cup

Onion - 1 no (medium size , chopped)

Tomato - 2 nos (chopped)

Ginger garlic paste - 1 tbs

Dry chilly powder - 1 tbs 

Coriander powder - 1 tbs 

Turmeric p[owder - 1 tsp

Cinnamon - 1 no 

Clove -  1 no

Cardamom - 1 (optional)

Fresh Curry leaves - a handfull

Fresh Coriander leaves - a handfull (to garnish)

Salt to taste 

Oil as you need

Thick Coconut milk - 1/2 cup (optional)


Cubed the paneer  at your desirable size , Wash  and keep it aside.

Chop  the onion and tomatoes nicely.

Mix dry chilly powder, coriander powder , turmeric powder in a cup of water.

In a pan heat oil add cinnamon, clove,cardamom and ginger garlic paste.

Stir for a while  add the chopped onion and tomato.

Slow down the fire to medium heat.

Saute well till its raw smell gone out.  

Add a teaspoon of salt to cook tomato quick and 

it gives nice look to the gravy. 

Now add the paneer pieces and the masala powder mix.

Adjust salt and add required quantity of water.

If you need large quantity of gravy you can add thick coconut milk, 

but it is optional 

Close with a lid and Cook well at medium heat 

till the oil seperates from the gravy.

Finally garnish with fresh curry and coriander leaves...
Serve hot with  rice, dosai, chappathi, puri , as you wish....  

Uppu Paruppu


       In the South this Uppu Paruppu is a very famous dish as with 

simple ingredients and easy to cook. It is very mild and tasty with

Ghee. This is a Good beginner to the children below one year. For

our relations we serve first this uppu paruppu with ghee and then 

only sambar, rasam  etc... etc :) Now you all enjoy it....



Thur dal - 1 cup

Mustard seed - 1 tsp

Jeera - 1 tsp

Dry chilly - 1 no 

Curry leaves a few

Salt - to taste

Oil - as you need


                  Cook thur dal in a vessel  untill it comes mushy

In a pan heat oil add mustard seeds and jeera

Allow it to splutter


add dry chilly and curry leaves

 Finally add the cooked dal and adequate salt

serve with hot rice with a spoon of Ghee

Monday, May 28, 2012

Channa Masala




Channa - 1 cup

Onion -  2 nos  

Tomato - 2 nos  
Ginger garlic paste- 2 tsp

Red chilli powder - 1 tsp

Channa Masala powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander leaves  a handfull
Cloves  - 2 nos  

Cinnamom  -  1 no

Sombu -  1 tsp

Boiled channa - 2 tbsp  

Coconut - 2 tbs (shreded)  

Salt to taste

Oil - 1 tbsp


Soak channa overnight and pressure cook  with enough water , salt and

turmeric powder.
Drain water,  and keep aside.

Grind coconut , onion , tomato as a nice paste.

In a pan heat oil, add ginger garlic paste, cinnamon , clove and sombu. 
Add the cooked channa and ground masala, salt, 

red chilly powder and channa masala powder and adequate water.

Stir well and cook at medium heat till it comes into thick consistency.

When oil seperates from the gravy switch off the fire and
garnish with finely chopped coriander leaves. 

Enjoy it with hot rotis or rice or as at your choice... 

Grape Yogurt


Ingredients :

Grapes - 1 cup
 (black, seedless) 

Curd - 2 cups (Fresh)

Milk - 1 cup ( b
oiled and cooled) 

Sugar(or) Honey  - 2 tbs

Method :

Blend above ingredients in a blender . 

Serve chilled . 

Friday, May 25, 2012

Bread Jamun



Bread - 6 slices

Milk - 1 cup

Sugar - 1 cup

Cardamom - 4

Water - 1/2 cup


                Cut off the edges of the bread   and dip them in milk.

                       Squeeze the bread  and put it in a blender.

                      Blend it for few stirs , so that it is lump free.

                                       Now make small balls 

                   and fry them till it comes golden brown in colour 

                                    in oil at medium  flame. 

                 Don't fry it  too much or else it won't absorb the syrup.  

                                 Keep this  in a tissue paper to 

                                        absorb the excess oil.

                       Boil water with sugar and  cardamom powder 

                                to thick sticky consistency

                     Now pour the  hot syrup over the fried jamuns 

                                    and cover it with a lid.

                       Allow it  for atleast 3-4 hours before serving.

Tomato Thokku


Ingredients :

Tomatoes - 10 nos (medium size)

Red chillies - 4 nos

Turmeric powder - a pinch

Mustard seeds - ½ tsp

Urad Dal - ½ tsp

Channa  Dal - ½ tsp

Asafoetida a pinch

Curry leaves a few

Gingelly oil  as you need

Salt to taste

Method :

                        Grind tomatoes and red chillies to a fine paste 

                                        without adding water.

                          In a heavy-bottomed pan, heat gingelly oil, 

                                      add mustard seeds and            

                                           allow it to splutter.

                     Now add urad dal, Channa  dal, asafoetida

                                       turmeric powder and 

                          curry leaves and fry till golden brown.

                      Add the ground paste and salt as per your taste

                         Give continuous Stir,   so that the thokku  

                                     doesn't stick in  the pan.

         When oil seperates at the sides of the pan switch off the fire.
                            This can be used as a side dish for 

                           idli, dosa, chappati, poori , curd rice 

                         and can also be mixed with cooked rice.

Thursday, May 24, 2012

Arai Keerai Poriyal



Arai Keerai - 1 cup (Washed and chopped)

Small Onion - 15 nos (peeled and chopped)

Green chillies - 2nos (Chopped)

Dry chillies - 2 nos (Deseeded and chopped)

Mustard seed - 1 tsp

Urad dal - 2 tsp 

Channa dal - 2 tsp

Coconut - 2 tbs (shreded)

Salt - to taste

Oil as you need


                       Small onion only  gives good taste to this recipe .

                In a pan heat oil and add mustard seed , urad dal , channa dal. 

                      When they start to splutter add chopped onion and 

                                       dry and  green chillies. 

                     Saute till the onion comes pink in colour and

                             then add the chopped araikeerai. 

                           Slow down the fire into medium flame 

                      Saute well and allow to cook for 5 to 8 minutes. 

                                       Don't allow to overcook , 

                            because it may loose its green colour and 

                               too mushy  is not in good taste. 

                            Finally add the shreded coconut and salt. 

                                       Stir well and serve hot... 

Monday, May 21, 2012

Bittergourd Stir Fry

Bittergourd Stir Fry 



Bittergourd - 1 cup

Turmeric powder - 1tsp 

Dry chilly powder - 2 tsp 

Salt - to taste 

Oil as you need....


                      In a pan heat oil add turmeric powder and salt. 

                             Then add the chopped bittergourd

Give continuous stir at high flame.

At low flame you couldn't get this  crispyness. 

    After 90% cooked , now add the dry chilly powder and 

stir without broke the bittergourd pieces.

Now it comes like this. the oil in the fry seperates. 

Turn off the fire and serve with 

curd rice or Rasam sadham, or as you wish....

                              Very very crispy and Delicious fry....


Vendai kai - Paruppu Sambaar                                                                                                                                


Ladies finger -1 cup(Washed,Chopped)

Thur dhal - 1 cup 

Mung dhal - 1/4 cup

Onion - 1 (medium size , chopped)

Tomato - 2 nos (chopped)

Garlic - 5 pods

Dry chilly powder - 2 tsp 

Sambar powder - 1 tbs

Turmeric powder - 1 tsp 

Tamarind juice - 2 tbs

Salt to taste 

Oil as you need


         In a pan  cook  washed thur dhal and mung dhal with a 
   teaspoon of oil , onion, tomato,garlic and turmeric powder with water.

             After the dhals cook Add  washed and chopped and 

     little fried  ladis finger,dry chilly powder, sambar powder, and salt


               Cook well till the ladiesfinger comes soft. Add tamarind juice
                       and season it with mustard seed , jeera ,dry chilly, 

                                    asafoetida and curry leaves...

   Now the ladiesfinger sambar is ready to serve with hot rice or chappathi....

Sunday, May 20, 2012

Crispy Paneer Maida Bonda


Paneer - 1 cup 

Maida - 1 cup

Onion - 1 no (chopped)

Green chillies - 2 nos  (chopped)

Curry leaves - a few

Coriander leaves - a handful (optional)

Salt to tase 

Oil as you need


                    Put all the ingredients in a bowl and make a soft dough 

                          Without adding water like in the picture. 



                         Make the dough into small bondas like this


                Heat oil in a pan and Fry all the bondas at medium heat

                   like Gulab jamun ,because Paneer is very soft and 

                                        it may easily burnt  

         Now the Simple, Crispy, Tasty , Protein rich evening snacks ready ... 

                             Serve with tomato sauce or ketch up.... 

Note : 

In the ingredients list i denote green chillies , 

but i never used it because my younger son is having peptic ulcer . 

So that i used dry chillies, 

Green chillies give nice flavour and the best taste to this Bonda.