Tuesday, August 31, 2010

Botti Masala

There comes a necessity to learn to cook something which you dont know when your beloved likes it, rite? I too learnt to clean, cook this recipe when I knew that my B loves this. But the greatest disappointment was when I made this as a masala and he said he likes it more as a curry when served with idli or dosa.. when is again another recipe in the pipe line.. But this is tasty when cleaned and cooked well.. Those who know the taste of this will agree with me..!!!!!!!!!!

botti - cleaned - 2 cups
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
salt to taste
ginger garlic paste - 2 tbsp
coconut paste - 2 tbsp
red chilli powder - 1tsp
turmeric powder - 1/2 tsp
cinnamon stick - 1"cloves - 3
garam masala powder - 1/4 tsp
oil - 4 tbsp
masala powder (refer powders page) - 2 tsp

- in a pressure pan add oil
- add cinnamon and cloves
- add the curry leaves , onions and tomatoes and fry till tomatoes are mushy
- add botti and ginger garlic paste
- mix well and fry for 2 - 3 mins
- add salt, red chilli powder, masala powder, turmeric powder, garam masala powder and mix well- cook for 2 mins
- add the coconut paste and corriander leaves
- give it a good stir and add water
- pressure cook for 8 - 10 whistles
- serve.

String Beans Masala


string beans - 1/4 kg (chop into 1" slices)
onion - 1 (chopped)
tomato - 1 (chopped)
salt to taste
red chilli powder - 1 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
cinnamon - 1/2" stick
cloves - 2
oil - 2 tsp
curry leaves - 10 - 12
corriander leaves - a handful (chopped)
- in a pan add oil
- add the cinnamon stick and the clove
- add the onion and tomato and fry till they are mushy
- add the ginger garlic paste and fry
- when the raw smell goes off add the chopped string beans, salt, red chilli powder, garam masala and and fry
- add curry leaves and corriander leaves
- add some water and allow them to cook until done and dry.
- serve as a side dish

Choco Gulab Jamun


Hi all...Back with a sweet dish. This was little different and tasted too good. Simple to make and was too tasty. A must try recipe.I took this recipe from Sanjeev kapoor's recipes. He has used ghee to deep fry the jamuns and where as I have used oil. Though tasted awesome.

khova - 150 gms
paneer - 25 gms
maida - 2 tbsp
soda - 1 pinch
cocoa powder - 3 tbsp
Sugar - 2 cups
water - 1 cup
choco chips - 2 tsp
oil - to deep fry
milk - to mix the dough
- mix khova, paneer, soda, maida and cocoa powder well
- add milk and make it to a tight dough
- leave them to sit for 10 mins
- now prepare the sugar syrup
- add water and sugar in a pan and bring them to a boil
- when the sugar syrup is little thick remove them from fire.
- now make small balls of the dough and stuff the choco chips inside each ball
- reshape them again
- deep fry them in oil and drop them immediately into the syrup
- let them to soak and serve them hot or cold.

Sanjev kapoor's Khana Khazana.

Wednesday, August 25, 2010

Meal Maker Masala

meal maker - 100 gms
onions - 1 (finely chopped)
tomato - 1 (finely chopped)
turmeric powder - 1/2 tsp
salt to taste
ginger garlic paste - 1 tbsp
red chilli powder - 1 tsp
garam masala - 1/2 tsp
oil - to fry
cinnamon - 1" stick
curry leaves - 10 - 15
corriander leaves - 2 tsp

To grind:
grated coconut - 2 tbsp
khus khus - 1/2 tsp (soaked in water for 1 hr)
green chilli - 1
cinnamon - 1/2 " stick
clove - 1

- grind the " to grind" to a fine paste
- add the meal maker in hot water and allow that to come to room temperture
- then squeeze the water out
- repeat the same for 3 - 4 times to remove the raw smell
- marinate the meal maker by adding salt, turmeric, ginger garlic paste, garam masala, ground paste, red chilli powder and allow that to sit for 10 mins or even more
- in a pan add oil
- add cinnamon and cloves
- add curry leaves and onions, tomatoes
- fry well until the mixture turns mushy
- add the marinated meal maker and mix well
- sprinkle water and allow that to cook till done and dry.
- garnish with corriander leaves

Badam Sago Kheer


Hi all..
Happy Varalakshmi Nombu to all. Sorry for this late post. Life had kept me busy these many days and couldn't spend time for the blog at all.
Here is the recipe:

Sago - 1/2 cup (soaked)

MTR badam feast powder - 2 tbsp
saffron - 1 pinch
sugar - 10 tbsp
milk - 1/2 lt
cardamom - 4 - 5 crushed
raisins - 2 tsp
cashew - 1 tsp (chopped)
ghee - 1 tsp

- add ghee in a pan
- add the raisins and cashews and fry till they are golden brown
- add the milk, sugar and badam powder
- add the sago and bring them to a boil
- allow that to cook in slow fire
- add the crushed cardamom and wait until its cooked
- add the saffron strands and remove from fire.
Serve this cold (Tastes awesome)

Thursday, August 12, 2010

Avacado Smoothie


avacado - 1 (chopped)
vanilla icecream - 3 - 4 scoops
milk - 2 cups
sugar - 2 tbsp

- put all the above ingredients in a blender and blend till they are smooth and creamy
- serve them chilled.

Chocolate Yule Log Cake


I prepared this cake today as my Baby has turned 3 ..... Not 3 years of course.. she has completed 3 months as of today.. Wow .. the days ran so fast and she is 3 months old!!!!!!!

For the cake:
eggs - 3
sugar - 1/2 cup
flour - 1/4 cup
butter - 2 tbsp

For the filling:
dark chocolate - 100 g
water - 1 tbsp
butter - 1/2 cup
sugar - 1/4 cup

To make the cake:
- seperate the egg whites and yolks
- seive maida and keep it aside
- powder the sugar
- add the egg yolks, sugar and butter and beat till they are creamy
- now grease a tray and keep it aside
- preheat the oven at 180 degrees.
- add maida to the egg mixture and mix that well until well blended
- pour this mixture into the tray and allow that to bake for 15 mins.
- keep a baking paper ready.
- to that add the powdered sugar evenly.
- now place the cake on the sugar coated paper
- place a kitchen towel and roll
- seal the edges and leave it aside to cool

To make the frosting:
- melt the chocolate in a double boiler or microwave by adding water
- when its smooth add the powdered sugar and the butter
- mix well and leave it in the fridge for 2 hrs until set

To make the roll:
- when the cake is cold unroll the cake and remove the towel
- now apply the frosting inside.
- roll the cake back again.
- again apply the remaining froasting on the cake and serve chilled.

I just had these three slices left for me to click a pic,.. needless to say the cake was too yummy and awesome.

Thanks for this recipe.

Wednesday, August 11, 2010

White Kuruma (Veg)

cauliflower - 1 cup (cleaned)
peas - a handful
potato - 2 (peeled and cubed)
onion - 1 (sliced)
tomato - 2 (cubed)
salt to taste
oil - to fry
saunf - 1 tsp
curry leaves - a handful
cinnamon stick - 1 "
cloves - 2

To grind to a fine paste:
coconut (grated) - 1 cup
saunf - 1/2 tsp
khus khus (soaked in warm water for an hr) - 1/2 tsp
roasted gram (pottukadalai) - 1 tsp
green chillies - 4
cinnamon - 1" stick
cloves - 2

- grind the "to grind" ingredients to a fine paste
- to that add salt, ginger garlic paste and water- mix well and leave it aside
- in a pan add oil
- add cinnamon, saunf and cloves
- add curry leaves and add the onions
- fry till they are transparent
- add tomatoes and fry well
- when they are mushy add the vegetables and fry for 2 mins
- add the mixed paste + water ingredient and corriander leaves
- pressure cook for 2 whistles

Vallakai Podimass


vallakkai - 2
red chillies - 2 - 3
salt to taste
oil - 2 tsp
onion - 1 (finely chopped)
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 12

- steam vallakkai with the skin until they are cooked
- remove the skin and grate them
- in a pan add oil
- add mustard seeds and urad dal when the oil is hot
- add the red chillies, curry leaves and the onion
- fry till onion is transparent
- now add the vallakkai and salt
- mix well and cook until the flavours are well blended
- that might take 2 - 3 mins
- serve it as a side dish



Hi all,

I saw this recipe in one the websites while I was browsing through. Though it was mentioned as a Srilankdan dish, yet that was not the original preparation. That gave me an idea to prepare this dish and post.

This is a simple dish. But highly filling.

maida flour - 2 cups
grated fresh coconut - 1 cup
vanaspathi / ghee (i used ghee) - 3 - 4 tsp
oil - to grease
water to make a dough
salt to taste

- add flour, coconut, ghee and salt and mix well
- to this sprinkle water and make into a tight dough
- allow that to sit for 20 mins
- take a handful of dough and roll into 1/2" thick rotti's
- heat a tava
- to that place the rolled rotti and allow that to coook in simmer
- grease them with oil and turn it to the other side
- slowly cook them and serve them hot

Side dishes : goes best with seeni sambal, maasi sambal and thengai sambal

(will be posting these recipes soon). I had this rotti with thengai sambal today.

Thengai Sambal


HI all...

This dish is prepared by Lankans. As my origin is from Lanka I am much familiar with some of the authentic dishes which rules their cooking flavours.

This dish is one among them. Its usually taken with bread or Roti (recipe is also available). This recipe is usually prepared using a stone grinder which was usually available in those days in each and every home. But as I didnt have those I prepared this in the motor prestle. And the flavour hasnt changed .. except for the colour.

Its pretty simple and tasty if followed the same way.

grated coconut - 1 cup
small onions - 1 handful
salt to taste
red chillies - 2

Method: (I prepared this way)
- in a motor prestle add the chopped onions and red chillies and start smashing them until they are coarse.
- now add salt and grated coconut and again using the motor prestle smash it for 3 - 4 mins
- remove and serve

Method: (the original version)
- make red chilli and salt to a fine paste
- to this add the onions and smash them well
- add the grated coconut and mix well for 2 - 3 mins
- serve
- this method needs stone grinders.

Sunday, August 8, 2010

Karunakelangu Cutlet


yam - 1/4 kg
ginger garlic paste - 3 tsp
salt to taste
red chilli powder - 1 + 1/2 tsp
corriander leaves - 1 handful (chopped)
curry leaves - 1 handful (chopped)
cornflour - 2 tsp
oil - to deep fry
- clean and wash the yam
- cut them into cubes and grind them to a thick fine paste
- add the above ingredients and mix well (except oil)
- make lemon sized balls of the mixture and flatten them as cutlets
- deep fry them in oil
- serve hot.

NeiMeen Karuvadu Masala


Neimeen (Vanjaram, sear fish) dry fish - 3 - 4 big slices
onions - 2 (chopped)
tomatoes - 2 (chopped)
curry leaves - a handful
oil - 4 - 5 tsp
ginger garlic paste - 1 tsp
salt to taste
red chilli powder - 1 tsp

- soak the dry fish in water for 30 mins
- wash and clean the fish
- cut them into slices
- marinate them with salt and red chilli powder
- please keep in mind that the dry fish has salt in it, so just add accordingly or add after cooking
- in a pan add oil
- add the curry leaves and onions, fry
- when they are transparent add tomatoes and ginger garlic paste
- fry well
- when they are mushy add the fish slices and fry
- add some water if necessary
- fry well and when they form the masala texture, remove from fire.
- serve as a side dish

Sorakkai Kootu


sorrakkai (cut into small cubes) - 2 cups
onion - 1 (sliced)
curry leaves - 10 - 12
mustard seeds - 1 tsp
oil - 2 tbsp
salt to taste
moong dal - 1 hand ful
to grind:
coconut - grated - 2 tbsp
green chillies - 2
cumin seeds - 1/2 tsp

- in a pan add oil
- add mustard seeds and curry leaves
- when they splutter, add onions and sorrakkai and mix well
- when they are fried for 2 mins, add the ground paste, salt to taste and moong dal
- mix well for 2 mins
- add enough water and then pressure cook until done
- serve.

Sunday, August 1, 2010

Liver Masala


chicken liver - 1/4 kg
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
salt to taste
red chilli powder- 1 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 2 tsp
curry leaves - a handful
oil - to fry

To grind into a fine paste:
onion - 1 (roughly chopped)
green chilli - 1
pepper - 1/4 tsp
cumin seeds - 1/4 tsp
cinnamon - 1"

- in a pressure pan add oil
- add the chopped onions and tomatoes and fry till they are mushy
- add the ground paste and the ginger garlic paste
- fry till the raw smell is gone.
- add the chopped liver, salt, turmeric powder, red chilli powder and curry leaves
- fry for 4 - 5 mins
- add some water and put the lid on
- pressure cook for 3 whistles and remove from fire.
- serve as a side dish.

Kani, My friend in Chennai. She gave me this recipe and that turned out to be a real hit. My Dad too loved it a lot !!!!! Thanks KANI....

Rice Roti (Akki Roti)


Hi all.

This is my favourite recipe and one of the famous recipe in Karnataka. The original recipe has the coconut gratings added to this but I didnt add them though.

I made idiyappam today morning for breakfast and then decided to make some more dough for this recipe for a evening snack. I prepared this recipe in my own way and took just less than 10 mins and it was awesome.

A snack, a tiffen and easy recipe to prepare when you dont have anything else to prepare at home !!!!!!!!!

rice flour - 1 cup
warm water to make the dough
salt to taste
onions - 2 finely chopped
green chillies - 3 (finely chopped)
corriander leaves - a handful (finely chopped)
oil to fry

- mix all the ingredients except the oil and make a dough equal to idiyappam dough texture.
- leave it aside for 10 mins
- make small balls of the dough
- flatten them on a greased plastic covers
- place a tava on the fire and let it get hot
- slowly remove the roti from the plastic sheet and place it on the tava
- simmer and cook
- apply oil on the sides and turn it the other side and cook well
- serve this hot with either onion chutney or eat just like that

Curry Leaves Prawns


Hi everyone,
Iam sure that this name is new to everyone. But my granny prepares this recipe quite often. She prepares curry leaves powder. She prepares the curry leaves powder when ever she gets a lot of curry leaves. She uses this powder in lots of dishes. The sun dried crispy curry leaves are ground to a fine powder and stored.

So I have used her same method and prepared this recipe.. but here... its microwaved curry leaves and ground to a fine powder.

prawns - deveined and cleaned - 1/4 kg
onion- 1 (finely chopped)
tomato - 1 (finely chopped)
green chilli - 1 ( chopped)
salt to taste
curry leaves powder - 2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/4 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
oil - 2 tbsp

- in a pan add oil
- add the onions and tomatoes and fry till they are mushy.
- add ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt to taste, pepper powder and mix well
- when the raw smell disappears add the prawns and fry well. It normally gives out its own juices
- sprinkle some water if necessary
- mix well and then when the mixture is kindda semi solid add the curry leaves powder and give one good stir.
- remove from fire and serve.