Wednesday, December 30, 2009

Reposting for WYF: Tea Time Snack event

I'm very happy to send this to the lovely event

2 potato
1 small capsicum
1/2 cup green beans
1/2 cup carrot
1/2 cup green peas
1/2 cup cauliflower
3 tomatoes finley chopped
1/2 inch ginger finely chopped
2 green chilli chopped
1/4 cup cilantro chopped
red chilli powder
tumeric powder
garam masala powder
lemon juice

1. chop the vegetables and boil it in 2-3 cups of water. When done, drain the water and mash the vegetables(not to paste).

2. Heat oil in the pan, add tomatoes, ginger, green chilli, cilantro and fry it till it comes to paste like consistency.

3. Add red chilli powder, tumeric powder.

4. Add the vegetagle mixture and salt and cook it with 1/2 cup of water

5. Add garam masala powder and little lemon juice. Serve with Pav.

Brussels Sprouts - health facts

Brussels Sprouts are rich in Vitamin C and Vitamin K and a good source of other nutrients. I browsed the following information on brussels sprouts from Brussels Sprouts can be cooked as kurma in our style, I hope to post the recipe with pictures when I make them some time.

Health Benefits:
  • Cancer Protection from sulfur containing phytonutrients
  • Optimize cell's detoxification and cleansing abilities
  • Supports healthier colon
  • Protection against Rheumatoid Arthritis
  • A birth defect fighter
  • Cardiovascular benefits

Brussel sprouts, boiled
1.00 cup
156.00 grams
60.84 calories
World's Healthiest
Foods Rating
vitamin K218.80 mcg273.580.9excellent
vitamin C96.72 mg161.247.7excellent
folate93.60 mcg23.46.9very good
vitamin A1121.64 IU22.46.6very good
manganese0.35 mg17.55.2very good
dietary fiber4.06 g16.24.8very good
potassium494.52 mg14.14.2very good
vitamin B6 (pyridoxine)0.28 mg14.04.1very good
tryptophan0.04 g12.53.7very good
vitamin B1 (thiamin)0.17 mg11.33.4very good
omega 3 fatty acids0.26 g10.83.2good
iron1.87 mg10.43.1good
phosphorus87.36 mg8.72.6good
protein3.98 g8.02.4good
magnesium31.20 mg7.82.3good
vitamin B2 (riboflavin)0.12 mg7.12.1good
vitamin E1.33 mg6.72.0good
copper0.13 mg6.51.9good
calcium56.16 mg5.61.7good

Monday, December 28, 2009

Mutter Paneer

Paneer - 200 gms
Green Peas - 1 cup
Onion (big) - 1/2 chopped
Tomato - 1
Cashew nuts - 6
Ginger garlic paste - 1 tbsp
Cinnamon - 1
Cloves - 3
Bay leaf
Chilli powder - 1 spoon
Tumeric powder - a pinch
Coriander powder - 3/4 spoon

1. Grind the tomato, cashew nuts, ginger garlic and cloves together. Boil the peas and keep aside
2. Cut the paneer into cubes and shallow fry it with very little oil and keep aside
3. Heat 1/2 tbsp oil and add the spices and onion and saute till golden brown
4. Add the paste to it and saute
5. Add tumeric powde, chilli powder, coriander powder and salt and saute. Sprinkle water as required
6. Add the peas to this and let it blend. Add the paneer to it and let it blend

Sunday, December 27, 2009

Viennese Sachertorte

I'm a fresher to baking and this is the first time I've tried to bake a cake from scratch :)
I would like to enter it to the "Cakes and Cookies" event conducted by Mahimaa ( and Divya's "Show me your cake" (

350 gms of dark chocolate(I used Hershey's special dark chocolate)
150 gms butter
150 gms icing sugar
few drops of vanilla essence
6 eggs, separated
125 gms all-purpose flour
1/4 teaspoon baking powder

1. Break the chocolate (150 gms) and melt it in a bowl placed over simmering water.
2. Beat the chocolate, butter, icing sugar, vanilla essence, and egg yolks until it combines well.
3. Sift the flour and baking powder and add it to the batter and mix well
4. Beat the egg whites and fold into the batter
5. Preheat the oven to 300 F, place the batter in the baking pan and bake for about 50-60 minutes, then take it out and allow to cool.
6. Melt the remaining chocolate placed in a bowl over simmering water and spread over cake and leave it to set for some time. The cake is ready.

Friday, December 25, 2009

Lima Beans Masala Kuzhambu

I tried Butter Beans masala kuzhambu from my athai's blog , Substituted the butter beans with lima beans. It came out good :)

Thursday, December 24, 2009

An Award from Dear friend Sumathi Karthikeyan!!! :):)

Thanks a lot to Mrs. Sumathi Karthikeyan ( for sharing this encouraging award with me :):) . I am sooooo excited :), its really encouraging.

Wish you all Merry Christmas!!

Onion Gosthu

I tried Onion Gosthu from my bogger friend Aruna Manikandan's blog . It came out good :)

Wednesday, December 23, 2009

Chettinad Karupatti Paniyaram

Raw rice - 2 cups
Dark Jaggery - 1 cup

1. Soak the rice for 2 hours and spread it in a towel to dry for 1 hour
2. Blend the rice in blender finely without water and sift the flour
3. Melt the jaggery by just sprinkling the water and pour it in the flour and mix it to a consistency little thicker than chapati dough
4. Mix little water to the dough and make it to a thick liquid consistency
5. Heat the oil and ladle out the paniyaram

Chilli Paneer

I tried chilli paneer today.
Paneer - 200 gms
Bell Pepper (Capsicum) - 1
Onion (medium) - 1/2
Ginger Garlic Paste - 1 1/2 tbsp
Corn Flour - 1 1/2 tbsp
Green Chilli - 3
Garlic (finely chopped) - 1 tbsp
Coriander Powder - 1 tbsp
Chilli Sauce - 1 tbsp
Cumin Seeds - 1 tbsp
Soy Sauce to taste
Salt to taste
Lemon juice
Coriander Leaves and Spring Onions to garnish
1. Cut the paneer into cubes. Mix corn flour, 1/2 tbsp of ginger garlic paste, salt and little water. Put the paneer into this mixture and coat it with the mixture
2. Shallow fry the paneer
3. Heat 1 tbsp oil and add cumin seeds. When it splutters add chopped garlic, 1 tbsp ginger garlic paste, green chilli, chopped onion and saute
4. Add coriander powder and very little water and saute
5. Add chilli sauce, soy sauce and the bell pepper and saute
6. Add lemon juice to taste and little salt
7. Add the paneer to this mixture and mix
8. Garnish with coriander and spring onions

Idly Upma with leftover idlies

I made idly upma with yesterday's leftover idlies.

mustard seeds
urad dal
red chillis
onion chopped

Dip the Idlies in salt (to taste) water and squeeze and shred it without water. Heat the oil splutter mustard seeds. urad dal, red chilli and add the onion and saute. Add the idly and mix it.

Tuesday, December 22, 2009

Ulundhu Vadai

I din't get the shapes perfect, but it was very very soft :)

Urad dal - 1 cup
channa dal - 1 tsp
chilli - 2
salt to taste
oil to fry

Soak urad dal and channa dal together for 2 hours. Blend the mixture, chilli and salt by sprinkling water into a thick dough consistency. The dough is ready. Dip your fingers in water and take a ball of dough, make a hole in the middle and fry it in oil.

Kavin Arisi

This is a sweet uniquely special among chettiars. This is made of Red Rice and its very very simple to make.

My husband loves this sweet and I like it too :).. I would like to enter this for the beautiful event - "Served with Love" conducted by Arundhuti (

Ingredients: (Serves 5 people)
Red Rice - 3/4 cup

The red rice should be soaked overnight with 3 1/2 cups water.

1. Pressure cook the rice along with the water to 1 whistle ( the rice and water will be a thick porridge like mixture)
2. To this add sugar, ghee and coconut. The levels for these depends on your taste buds. To start add 1/2 tbsp ghee, 1/2 cup sugar, 2 tbsp coconut(shredded)

Sunday, December 20, 2009

Channa Masala

channa - 125 gms
onion (finely chopped) - 2
tomato (finely chopped)- 2
tumeric powder - 1/4 tsp
chilli powder - 1 tbsp
channa masala - 1 tbsp
garam masala - 1/2 tbsp
cinnamon - 1/2 stick
cardamom - 2
cloves - 2
ginger garlic paste - 1 spoon
salt to taste
coriander to garnish

1. Soak the channa dal over night and pressure cook it to 3 whistles
2. Heat the oil and add cinnamon ,cloves and cardamom
3. Add the ginger garlic paste and saute it. Add onion and saute it well till it turns golden brown
4. Add tomatoes and saute well. Add the salt and masala powders to this mixture and cook well
5. Add the channa dal and cook
6. Garnish with coriander

Beans Usli

Channa dal - 3/4 cup
red chilli - 3 or 4
fennel seeds - 1/2 tbsp
cumin seeds - 1/2 tbsp
Beans - 250 gms
oil - 1 tbsp
mustard seeds
urad dal
salt to taste

1. Soak the channa dal for 2 hours
2. Blend the soaked channa, fennel seeds, cumin seeds and red chilli by sprinkling water in small amount
3. Cut the beans and boil it until a little more than half cooked
4. Heat the oil and splutter the mustard seeds and urad dal add the paste and saute till it looses the moisture
5. Add the beans to it and saute it to blend with the paste and add salt.

Note: Radish can be used in the place of beans. The radish should be shredded finely and need not be boiled, can add directly to the paste

Friday, December 18, 2009

Idly with Sambar

Idly dough: (to make 12-15 idlys)
Idly Rice - 1 cup
Urad dal - 1/4 cup
salt to taste

soak Idly rice and Urad dal separately for 5-6 hours. Blend the urad dal by just sprinkling water. It should be in an fluffy consistency. Keep the mixture separate. Now blend the rice (add water as needed), not too fine. Mix the two and add salt. Leave the mixture to ferment for 7-8 hours.

Note: Fermentation is a very important process in getting soft Idlys. If the Dough is not fermented enough, the Idlys might be hard. The Urad dal is also important in getting soft Idlys, the dal should be washed 4-5 times at the time of soaking.

Kuzhi Paniyaram

Kuli Paniyaram is a specialty dish of chettiars. I learnt to make this from my mom. My husband loves this dish :) My friends too:).. I love making this any time. I would like to enter this dish to the lovely event conducted by Arundhuti (

Sona Masoori Rice - 1 cup
Idly Rice - 1 cup
Urad Dal - a little more than 1/4 cup
little fenugreek seeds

1. Soak the ingredients together for 2-3 hours
2. Blend the soaked ingredients in Blender with salt
3. Leave the dough to ferment for 6-7 hours
4. Heat 1 tbsp oil splutter mustard seeds, urad dal and coriander leaves and add it to the dough and mix (chopped onions can also be sauted along with this and added)
5. The dough is ready, spoon out the dough in the mould and leave it for 2 min and turn over and leave it for 2 min. Kuli Paniyaram is ready to eat

Red Chutney is the best combination to kuli paniyarams.

Big Onion - 1
tomato - 1
garlic - 5 pods
red chilli - 6
gingely oil - 5 tbsp
1/4 spoon of tamarind concentrate
salt to taste

1. Heat little oil and add the Red chilli, Onion and Garlic pods and saute
2. Add the tomato and saute, add the salt and tamarind
3. Blend the sauted mixture without adding water
4. Heat gingely oil spultter mustard seeds and curry leaves and add the mixture and saute well to the required consistency. Chutney is ready to be served with Paniyaram.

Tip to ferment Idly/Dosai maavu (dough)

I live in Chicago, in places as cold as Chicago the Idly /Dosai maavu (dough) takes a long time to ferment... I heard this tip from one of my friends here, and tried it.. it really works good. Once you grind the dough, keep it under a light (like the one in microwave placed above the stoves). This keeps the dough close to the light and speeds up the fermentation process. But, not all homes have microwaves placed in this style, switching on the conventional oven's light and keeping the dough in there will also help. Alternatively, just keeping the dough in the conventional oven will also speed up the process.

"Julie & Julia"

I just watched the movie "Julie & Julia", a very nice movie on how Julie Powell(played by Amy Adams) was inspired to cook by Julia Child(by Meryl Streep). A inspiring movie which shows how Julie writes a blog about how she cooks all the dishes (524 Recipes in 365 days) from Julia's book - "Mastering the Art of French Cooking".

The movie is based on a true story. Julie Powell started to write the blog: "The Julie/Julia project", which gained a large following and eventually wrote a book - "Julie & Julia : 365 days, 524 recipes, 1 Tiny Apartment Kitchen", which was made as a movie -"Julie & Julia".

The movie is about how cooking and food changes Julie and Julia's lives and gives them a full interest in life.

Tuesday, December 15, 2009

potato masala

we had a potluck today at my friend's place and my dish was potato masala. I made this for 10 people.

potatoes (medium), boiled, peeled, cut in chunks - 8
onion (chopped finely) - 1
tomato (paste it in blender)- 1
mustard seeds
urad dal
curry leaves
chilli powder
turmeric powder

1. heat the oil, splutter mustard seeds, add curry leaves and urad dal
2. add onion and saute it till golden brown, add the tomato puree and saute it well till it looses raw smell
3. add turmeric powder, chilli powder and salt and saute
4. add the potatoes and mix well
5. leave it in low heat for about 20 mins, occasionally stirring

Veggie cutlet/hotdog/burger

I tried a little experiment today, using the same stuffing for different dishes. My husband loved the Veggie hotdog and cutlets!.. I'm looking forward to an occasion to make this for my friends. I would like to enter to the lovely event conducted by Arundhuti (

Stuffing Ingredients:
potatoes - 4
green peas - 1 1/2 cup
carrots - 1/2 cup
chilli powder
coriander leaves
lemon juice

boil the vegetables and mash it together with all the ingredients to form the stuffing.

Veggie Hotdogs:
hotdog buns - 8
grated cheese
mix 1/2 cup of corn flour in water
bread crumbs

Shape the stuffing like a hotdog and dip it in corn flour mix and the coat it with bread crumbs and shallow fry it, till golden brown. The patty is ready. Take a hotdog bun, coat it with a thin layer of ketchup in the slit and then a layer of grated cheese, then place the patty on it and coat another layer of cheese as required. Bake this in Microwave oven for 15-20 seconds for cheese to melt. Veggie hotdogs are Ready.

All purpose flour - 1 cup
oil - 1 tsp

Sprinkle water as needed to the flour,salt and oil mix and knead into a soft dough to make samosas. take the dough and press it like we do for chapati , then cut it in the middle, each half can be shaped into a cone and use the stuffing inside the cone and close it. deep fry the samosas.

Note: The dough was a little difficult to press and the samosas came thicker. its important to press it thin.

I shaped the stuffing into flat circles and dipped it into the corn flour mix then into bread crumbs and shallow fried it to make cutlets

The same cutlets can be shaped more flatter to fit the burger buns and cheese slices can be used and baked for Veggie Burger.

ketchup can be used for all the dishes above to serve with.

Monday, December 14, 2009

Rajma Masala

rajma - 1 1/2 cups
onion (finely chopped)- 1
tomato (finely chopped)- 2
red chilli powder
garam masala
turmeric powder
bay leaf
salt to tase
coriander leaves to garnish

1. Soak rajma over night and pressure cook to 2 whistles (keep the cooked water to use later, this makes the gravy thicker)
2. heat oil and add bay leaf, cinnamon and cloves
3. Add the onion and saute well, till it turns golden brown
4. Add tomatoes and saute well and add salt and turmeric powder to it, saute till its in a gravy like consistency
5. Add the cooked rajma with water, add chilli powder and garam masala powder and leave it to boil to the desired consistency
6. garnish with coriander

Sunday, December 13, 2009

Cabbage Capsicum Rice

I tried this recipe from my Athai's blog : with slight variations.


Capsicum - 1 cup

Cabbage - 1 cup

Cooked Rice - 2 cups

Green chillies minced - 3

cumin seeds - 1/2 tsp

ground pepper to add flavor

oil - 1 tbsp


1. heat the oil and add the cumin seeds, when it splutters add the capsicum and chilli and saute

2. add the cabbage and saute, add salt to taste

3. Add the sauted vegetables to the rice and mix well and finally add the ground pepper to add flavor

Chocolate Fudge Brownie

I tried Chocolate fudge brownie from Duncan Hanes, very similar to my previous post on brownie from Betty Crocker.

Aloo Capsicum

Hi.. i tried this recipe from my Athai's Blog :

Aloo (big) - 2
capsicum - 2
2 tbsp oil
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
3 tsp gram flour(besan)
salt to taste
coriander leaves to garnish

1. heat the oil and add cumin seeds, when it splutters add the potato and saute
2. add salt and the turmeric powder and saute
3. add capsicum and chilli powder, garam masala powder and saute until cooked
4. add the besan flour and saute and add coriander leaves.