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Friday, April 23, 2010


Loads of work. Started the process of shifting to Chennai. So, friends, I will not be able to comment on your posts for sometime. Please bear with me. Also there will not be frequent posts in my blog till I settle down.


Plantain stem chopped - 2 cups
Mustard seeds – ¼ tsp.
Urad dhal – 1 tsp.
Turmeric powder - a pinch
Dry red chillies – 2
Grated coconut – ½ a cup
Curry leaves - few


Chop the plantain stem finely. Boil it in water, alongwith required amount of salt and allow it to cook.

In a kadai, heat oil, add mustard seeds. After they splutter, add urad dal, turmeric powder, curry leaves & dry red chillies.

When urad dal turns golden brown, add the cooked plantain stem & grated coconut. Saute for a while and serve hot.

Friday, April 16, 2010


An award from Lopa. Thank you Lopa for remembering me. I pass on these awards to all my fellow bloggers.

Awards from Sailaja. Thank you Sailaja

Wednesday, April 14, 2010




Badam - 25
Sugar - 1 cup
Boiled milk - 2 cups
Cardamom - 6 (Powdered)
Saffron - a generous pinch
Pachai karpooram(Edible camphor) - a pinch
Pista & Cashews - 2 tsp.
Ghee - 2 tsp.


Soak badam in hot water for one hour, peel the skin and grind to a fine paste. Add half a cup of water, mix well. Heat a hevay bottomed pan, and pour in the paste. Saute till the raw smell goes. Add sugar and saute till it dissolves. Switch off the stove. Then add boiled milk and other ingredients. Mix well. Decorate with cashews and pistas fried in ghee. Serve hot or chilled.

NOTE: Add sugar according to taste. Add milk to get the desired consistency.

Tuesday, April 13, 2010


The name itself denotes "excellent". Athirasam....means very tasty.


Raw rice - 1 cup
Crushed jaggery - 1 cup
Cardamom powder - 1/2 tsp.
Oil - to deep fry


Soak rice in water for an hour. Drain the water completely, spread it on a clean towel and pat it dry. Grind it in a mixie to a fine powder. Sieve well.

Heat a ladle of water in a heavy bottomed pan , dissolve the jaggery and strain it through a strainer to prevent dust and mud. Heat again and make a thick syrup. ( the consistency is gathered consistency, the one just before soft ball consistency. Check up here for sugar syrup consistencies). Add in the cardamom powder and rice flour. Switch off the stove and mix well. When cool, take small balls out of it, flatten with your hand, and deep fry in oil. When golden brown on both sides, take out and press it firmly between two spatulas. Tasty Athirasam is ready.

Monday, April 12, 2010



Plantain stem (Vazhaithandu) - 2 cups
Thick curd (slightly sour) - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 4 tablespoons
Turmeric powder - a pinch
Salt - as per taste

For tempering:
Oil - 1 tsp.

Hing - a generous pinchMustard seeds - 1/4 tsp.
Curry leaves - few


Chop plantain stem into small cubes and boil it in little water alongwith a pinch of turmeric powder and required amount of salt. Drain the boiled water completely. (Do not discard this water. I take this water with a little pepper powder and a healthy soup is ready).

Churn the curd . Grind together, dry red chillies, cumin seeds and scraped coconut to a smooth paste and add it to the churned curd, alongwith a little salt. Add in the plantain stem and allow it to boil for a couple of minutes. Switch off the stove. Temper with mustard seeds and curry leaves. This is an excellent side dish for south indian meals and goes well as a side dish for adais & chapathis.

Wednesday, April 7, 2010



Black chenna (Kondakkadalai)- 1/2 kg.
Mustard seeds - 1/2 tsp.
Turmeric powder- 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 1/2 cup
Salt - as per taste
Curry leaves - few
Oil - 1 tablespoon


Soak black chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, chillies, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the cooked chenna, scraped coconut and mix well.

Tuesday, April 6, 2010



Chow chow - 1/2 kg
Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Pepper - 1/4 tsp.
Dry red chilly - 1
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Oil - 1 tsp.


Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry pepper, chillies, and urad dhal till golden brown. Grind it in a mixie to a paste alongwith scraped coconut.

Peel and dice chow chow to cubes. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds, urad dhal and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, pooris and chappatis.

Monday, April 5, 2010



Curry leaves - 1 cup (tightly packed)
Dry red chillies - 4
Pepper - 1/2 tsp.
Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size


In a kadai, heat a spoon of oil and fry the curry leaves till crisp. Keep aside. In the same kadai, fry urad dhal , pepper, chillies and hing till golden brown. In a mixie, first dry grind the curry leaves, chillies, pepper and tamarind with salt. Add water little by little and grind to a thick paste. Finally, add urad dhal and give it a whip. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.

Friday, April 2, 2010



Chapathis - 6
Boiled and mashed potatoes - 1 cup
Pepper powder - 1/4 tsp.
Salt - as per taste


Make chapathis. Boil, peel and mash potatoes. Add salt and pepper powder. Spread the mashed potatoes evenly on the chapathis, roll and serve hot. This is also an ideal lunch box recipe.

Thursday, April 1, 2010



Apple - 1
Pomegranate - 1/2
Seedless black grapes - 100 gms.
Seedless green grapes - 100 gms.
Orange - 1
Mosambi - 1
Plantain - 1
Honey - 1 tsp.
Dates syrup - 2 tsp.
Chat masala - 1/2 tsp.
Black salt - a pinch
Lime juice - 1 tsp.


Dice apple and plantain into cubes. De-skin, segment and peel orange and mosambi. Take out the pearls of pomegranate. Mix all the fruits,lime juice, honey and date syrup. Sprinkle chat masala. Serve chilled.

Now an award from Sashi.
Thanks, Sashi, for remembering me.

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