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Tuesday, December 31, 2013


Channa Sundal:
White chick peas – 1 cup
For Grinding:
Coconut grated – ½ cup
Red chillies – 2 nos.
Ginger – ¼ inch


  1. Soak channa overnight and pressure cook until soft, with enough water and salt. Drain the water and keep the channa aside.
  2. Heat the kadai, add little oil , add little mustard seeds. After it splutters add urid dhal, Asofoetida powder and fry it for few seconds. Add curry leaves and add cooked channa and fry it for few seconds and add the grinded coconut paste. Mix it well.  Add little more salt if needed.


Ash gourd -100 gms
Carrot -1
Drumstick -1
Beans -6
Potato -1
Raw plantain -1
Shelled Peas - few
Yam -100 grams
Curd -1 cup

For the grinding

Grated coconut - 1 cup
Cumin seeds - 1 tsp
Green chilli -5

For the seasoning

Coconut oil - 2 tsp
Curry leaves - few
Mustard Seeds


1.  Peel the skin of the vegetable and cut them into 11/2 inch long.
2. Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.
3. As each vegetable needs different time for cooking, first cook plantain and ash gourd together separately adding salt needed for that alone.
4. Cook the rest of the vegetables adding salt till them become soft.
5.Add the grounded paste and cook for a few minutes. Remove from flame.

6. Add curd and mix well.
7. Season with coconut oil, mustard seeds and curry leaves.

Kovakkai fry


Kovakkai – 1/2kg

Onion – 1 finely chopped

Red chilli powder / sambar powder  - 1 tsp

For Tempering:

Oil, Mustard seeds, Curry leaves.

 1. Take a kadai heat oil, add mustard seeds, when it splutters, add kovakkai and cook covered for a few minutes.

2. Then add Chilli/Sambar powder, salt needed and keep stirring till it is cooked.

Thursday, February 14, 2013

stuffed tomato / capsicum

Stuffed tomato:
2 medium tomatoes
1 medium onion
1 tsp ginger garlic paste
1 tsp chilli powder, garam masala powder, amchur powder, coriander powder
50 gms paneer
1 Cheese slice

1.       Cut a thin slice off the top of each tomato. Then remove the pulp from it.
2.       Take one onion and chop into small pieces.
3.       Take a kadai, add some oil and fry the onion till golden brown . Then add all the other ingredients except paneer and stir for 1 minute. Then add the scrambled paneer and salt to it and stir for another 3 minutes. Then switch off the stove.
4.       Then stuff the tomatoes with this and put some cheese on top of it and keep it in oven for 5 mintues in micro + convection mode.

Similarly you can prepare stuffed capsicum also. You can alternatively use onion, tomato, green peas etc for stuffing.