Sunday, January 31, 2010

Bread Pizza

This is an extremely simple dish and is a last minute entry to Sara's CFK-PFE and started by Sharmi .

Bell Pepper (also veggie's like carrots, mushroom,etc)
Cheese (grated)

Spread a layer of ketchup on the bread, then place a layer of veggies, onion and top it with very little cheese (or more of your choice). Pre-heat the oven to 350 F and place the bread pizza in the oven for 10-15 minutes. Bread pizza is ready. (Different colors of bell pepper can be used to attract). The ketchup will give a nice taste that the kids will love.

Saturday, January 30, 2010

Onion-Bell Pepper Uthapam

This is a very very simple recipe with the dosa batter. This is a great way to tuck in vegetables like bell pepper, green peas, carrot, etc in our menu.

Bell pepper (finely chopped)
Onion(finely chopped)
Green chilli(chopped)
Coriander leaves
Mustard seeds

Heat the oil, splutter the mustard seeds, add the chilli, onion and saute. Then add the bell-pepper, coriander leaves and saute little. Add this to the dosa batter and ladle out uthapams.

Thursday, January 28, 2010

Cocoa Burfi - for the repost event :)

Hiiii Friends!.. I'm starting this post with a big smile that pushes me 2 years back :):) The reason is this was my very first post in my blog and I got a chance now to re-post it for the repost event hosted by Jaya and I thank her for this wonderful opportunity.

Just a few months after landing in US... Just the time I was learning to cook... This was the very first sweet I made :):)..... But, I din't know I was going to blog this when I made it.. this picture was taken to show my mom how my first sweet came out :)

Later one day, as I was thinking of something to do to keep myself occupied and interesting... my husband came up with the idea of starting a blog... and I blogged "Cocoa Burfi" :) ... Now as I see the post and comments, it takes me all the way back to my college memories :).. Kanmani and Ramya, two of my best friends have commented on the post... :)

This was my original post and now comes the same recipe newly written:

Sugar - 2 cups
Coconut - 1 1/2 cups
Cocoa Powder - 2 tablespoon
Water - 1/2 cup
Ghee - 1 tablespoon

1. Grind coconut in blender to fine powder and keep it aside
2. Heat the vessel and add the sugar and water to a thicker consistency ( to check the consistency: take water in a plate, add two drops of the liquid, if it does not dissolve, its in the required consistency)
3. Add coconut to this mixture and stir till it thickens a little
4. Add cocoa powder and ghee and continue stirring till the whole mixture thickens a little
5. Pour this mixture into a greased plate and cut into pieces

I've uploaded the old pic and the same pic - slightly edited.

Tuesday, January 26, 2010

Kara Kuzhambu (Thick)

Any type of kara kuzhambu is my fav :):)... nice and spicy!.. This version is a thicker one, similar to the one we get at grand sweets, Chennai.

To paste:
Tomato - 2
Garlic - 1 full (all pods)
Coconut - 1/2 cup
Aniseed - 1 spoon
Coriander powder - 4 spoons
Chilli powder - 4 spoons
Turmeric powder - a pinch

Gingely oil - 7 spoons
Tamarind concentrate - 1/2 spoon
Salt to taste

Blend all the ingredients to paste together with little water. Heat the gingely oil, add the paste, tamarind, salt and leave it until the oil separates.

Monday, January 25, 2010

Veggie Sandwich

I came across RV's "Healthy Fast Food" event , Sudeshna's "Cook like a bong" and was thinking about different options and came up with this toast.

White whole grain bread (or Wheat Bread)
Potato (bolied)
Bell pepper
Carrot (grated)
Cheese - grated(optional)
Green chutney

Green Chutney:
Mint leaves
Green chilli

The mint and coriander should be taken in equal halves and this should be blended along with green chilli with little water and add salt to the chutney. This chutney can be made before hand and stored in refrigerator. Making this chutney immediately also requires very very less time.

Note: If you don't have mint leaves, you can just use coriander leaves.

Spread a layer of green chutney, place the potato, bell pepper, carrots and Cheese (Optional) on a bread and close it with another bread. Toast this in the toaster. Veggie Sandwich is ready!

Re-posting for APS - Rice event - 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 ( and APS - Rice event by Silpa's

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)

Re-posting for APS - Rice event - Paniyaram

I learnt this recipe from my Mother-in-law. This paniyaram is made during a function called Pillayar Nonbu among chettiars. I would like to enter it to the lovely APS - Rice event conducted by Anita (

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

Sunday, January 24, 2010

Pachadi (Moong Dal Sambar)

This is a chettinad special dish that can be paired with Idiyappam, Upma, Idly, Dosai, Puttu. The recipe always has egg plant, I din't have it today... So I did it without the egg plant which is also equally good. The main ingredient is the "Moong Dal"...

Moong dal - 1 hand full
Onion - 1
Tomato - 1
Potato (small) - 1
Green chilli - 2
Tamarind concentrate - 1/2 spoon
Turmeric powder - a pinch
Mustard seeds
Coriander leaves

1. Cut the onion and tomato. Pressure cook the moong dal, onion, tomato, potato, chilli, and tumeric powder to 2 whistles
2. Add the tamarind paste and salt to this pressure cooked mixture and add water and cook
3. Heat oil separately to slutter mustard seeds and add it to the mixture
4. Cut coriander leaves and add to the mixture and leave it in heat for few minutes

Note: The egg plant is cut and pressure cooked along with dal and other mixture.

Saturday, January 23, 2010

Award from Dear Friends Nithu & Jisha :):)!!

Hi Friends... I'm so happy and thankful for all the love and awards shared with me :):)... Thanks a ton Nithu( and Jisha( for passing the lovely award to me :):)

Rules for accepting this award
  • Thank the person who gave you the award.
  • Copy the award to your blog.
  • Place a link to their blog.
  • Name 7 things people don't know about you.
  • Nominate 7 bloggers.
  • Place a link to those bloggers.
  • Place a comment letting those bloggers know about the award.

7 things about me:

1. I like pad thai without peanuts and the peanut sauce
2. I've always felt computer programming is hard :)
3. I like to wait and watch the first snow of every winter :):)
4. I enjoyed a lot playing the game Taboo with my friends
5. I like to watch Tennis when Federer and Nadal plays the final match
6. I loved the movie Finding Nemo
7. I was soo excited when I got my first award from Sumathi, I was all smiles for the next couple of days :):) and this happens every time a friend shares an award with me :):)

I would like to share this award with

Thank you all!!

Friday, January 22, 2010

Jeera Rice and an Award from Dear Friend Sarah :):)

Thanks a lot Sarah ( for sharing the beautiful award with me :):)... its encouraging :)

I would like to share it with my blogger buddies

I'm soo happy :):)

Jeera Rice :
Basmati Rice - 1 and a half cup
Jeera (cumin seeds) - 1 spoon
Green Chilli - 2
Coriander leaves

This is a very very simple and a flavored recipe that can be had with Dal Makhani or any other gravy.

Method :
Heat oil and add the cumin seeds, chilli, coriander leaves and add this to the rice and add salt and cook as usual.

Thursday, January 21, 2010

50th Post - Desi Channa Masala & an Award from Dear Friend Priya :):):)!

Thank you Priya( for Sharing the lovely Award with me:):)... I would like to share this award with all my blogger friends, Please accept it :)

This is my 50th post and I would like to thank you all for the encouraging feedbacks and lovely comments, for without that my interest in blogging would not have increased :)

Desi Channa Masala:
Desi Channa - 2 cups
Onion - 2
Tomato - 2
Chili Powder - 1/2 spoon
Sambar Powder - 1/2 spoon
Garam Masala - 1/4 spoon
Coriander Powder - 1/2 spoon\
Ginger Garlic paste - 1 spoon
Cinnamon - 1 stick
Cloves - 2
Bay Leaf

1. Soak the channa over night and pressure cook it to 2 whistles
2. Heat oil in a pan and add cinnamon, cloves, bay leaf. Then add the chopped onions and saute well. Add the ginger garlic paste and saute well
3. Blend the tomatoes and add to this mixture and cook well
4. Add all the masala powders, salt and cook well
5. Add the pressure cooked channa along with the water, this will thicken the mixture
6. Cook well and garnish with coriander leaves

This goes well with chapatis and as side dish to rice also.

Wednesday, January 20, 2010

Simple and quick Potato Masala

I'm not a great fan of curd rice generally. But this Potato masala is a key to unlock my taste buds to the curd rice :)... and I started to like both the masala and curd rice. If you run out of onion and tomato and have just the potatoes, this is a quick recipe!

Potato (big) - 2
Oil - 1 spoon
Chilli powder - 1/2 spoon - 3/4 spoon
Turmeric powder - a pinch
Mustard seeds
Urad Dal
Salt to taste

1. Cut the Potatoes into small cubes and microwave it for one and a half minutes (this step can be skipped, I do this so it cooks quickly)
2. Heat oil in vessel, splutter mustard seeds and urad dal, add the potatoes and add turmeric powder, salt and chilli powder and saute
3. Sprinkle very little water as needed and cook until soft

Awards from dear friend Sowmya :):)

Thank you Sowmya ( sharing the lovely awards with me :) .... It means a lot to me and is a great means of encouragement!! ... I'm so so happy!! Thank you! :)

Thursday, January 14, 2010

Pongal Nal Vazthukal :):):)!!!

Hi friends... wish you all a very very happy pongal :):) ...

Lots of my blogger buddies have beautifully explained about the festival and its importance, So I will just present my part of it - my fav: Chakkarai Pongal :)

Rice - 1 cup
Jaggery - 1 cup
Water - 7 cups
Cashew nuts, Raisins

1. Wash the rice with water and sift this water and keep (this water is used to make the pongal)
2. Heat the water in the Pongal vessel and wait till it overflows (this is what we refer to as Paal Pongrathu... However, otherwise we need not wait until it overflows)
3. Add the rice and let it cook well before adding jaggery
4. When the rice is well cooked add the Jaggery and cook
5. Heat ghee, add cashew nuts and raisins , roast and add this to chakkarai Pongal

Apart from this, we also make white Pongal, Pongal Kuzhambhu, Sweet Potato porichathu, Karunai Kilangu (In India we make this, I don't get that here, So I substitute it with Potato), Vazhakkai Porichathu, Paruppu, Kootu

After making all this, we draw Kolam in Swami Shelf, in a vazha ilai(Since I don't get that here, I place it in a plate itself) place all the cooked items, place it in front of Swami and Pray and then eat.

Saturday, January 9, 2010

Radish Sambar

Of all the sambars, I love the radish sambar very much!... It has a unique flavour and taste. This is the only dish in which I eat lots of radish happily :)

Radish (small) - 5
Onion - 5 or 6
Tomato - 1
Sambar powder
Tumeric powder
Toor dal - 1 hand full and a half
Tamarind paste
Mustard seeds
Curry leaves

1. Peel the radish and cut in round shapes and boil it and keep aside
2. Pressure cook the toor dal with a pinch of turmeric powder
3. Boil the chopped onion and tomato and add to the cooked dal
4. Add little water, Samabar powder, salt and tamarind paste and let it boil
5. Add the boiled radish and let it set
6. Heat little oil splutter mustard seeds and curry leaves and add it to the sambar
7. Add some coriander leaves

Friday, January 8, 2010

Award From Dear Friend Sangeetha

Thank you Sangeetha ( for passing me this lovely award !!! :) ... I'm so happy on receiving it :):). Makes me feel special.

Rules of the award:
1.You must thank the person who has given you the award.
2.Copy the logo and place it on your blog.
3.Link to the person who has nominated you for the award.
4.Name 7 things about yourself that people might find interesting.
5.Nominate 7 other Kreativ Bloggers.
6.Post links to the 7 blogs you nominate.
7.Leave a comment in the nominated blogs to let them know they have been nominated.

7 Things about me:
  • I like to watch movies
  • I love reading books, now I'm reading Interpreter of Maladies by Jhumpa Lahiri
  • I find blogging very interesting and I'm more than happy to have started it
  • Baby corn manchurian is a dish I've been wanting to make for a long time, but din't since I don't get that here
  • I've been actively blogging for about a month
  • I like coffee and tea
  • I like to go to temples

I would like to share it with....

Thank you !! :)

Thursday, January 7, 2010

Spinach Kootu

Spinach - 1 packet
Moong dal - one hand ful
Coconut - 1/4 cup
Green chilli - 2
Cumin seeds - 3/4 spoon
Mustard seeds and cumin seeds - little to splutter
Coconut oil

1. Wash and cut the spinach. Mean while, Boil the Moong dal until its soft
2. Blend the coconut, cumin seeds, chillis with little water
3. When the Moong dal is ready, add the spinach and cook until its soft (this happens very soon with spinach)
4. When its soft add the paste and cook and add salt
5. Heat little cocnut oil and splutter mustard seeds and cumin seeds and add to the spinach

Tuesday, January 5, 2010

Methi Chapati with Channa Masala

Heat oil and saute the methi leaves. Add little salt and chilli powder and saute. Add this to the chapati dough and make chapatis. This goes well with channa masala.

Updated Blog URL

Hi friends...

I wanted to change the blog url to some name that indicates the blogs content directly ( I don't know why I had my name before :) )... so I updated today to .....

Monday, January 4, 2010


Masoor dal - 2 cups
Chilli powder - 3/4 spoon
Ginger and garlic crushed - 1 spoon
Onion - 1/2
Tomato - 1/2
Mustard seeds
Curry leaves

1. Boil the masoor dal in water until soft and keep aside
2. Heat oil in a pan, splutter mustard seeds, curry leaves and add chopped onion, ginger, garlic and tomato and saute well
3. Add this to the dal and add chilli powder and salt and leave it in heat for few mins. This goes well with chapati

Chilli Cheese Toast

I came across this recipe in and tried it the same day :), it was very nice and we liked it very much!

Re-Posting for MLLA-19 - 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

Re-Posting for MLLA-19 - 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

Friday, January 1, 2010

Happy New Year!!

May your new year be blessed with PEACE, LOVE and JOY!!:).....Wish you all a very very happy and prosperous new year!!! :):)