“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, January 31, 2012


Brocolli belongs to the cabbage family and is rich in nutrients like beta carotene and vitamin C. It reduces the risk of cancer, heart disease and also reduces blood pressure.

NOTE: Brocolli retains its nutritive value when cooked crunchy. Brocolli should not be steamed or boiled for more than 3-5 minutes. Overcooking will decrease its nutritional value. Perfectly cooked brocolli has a bright green colour.


Brocolli - 1
Shelled peas - 1/4 cup
Salt - as per taste
Cumin seeds - 1/8 tsp.
Green chillies - 2 (slit)
White pepper powder - 1/4 tsp.
Butter - 2 tsp.
Parsley - for garnishing (optional)


Wash and cut the brocolli to florets.

Heat a pan, melt butter, add the cumin seeds. When it sizzles, add the green chillies, peas, brocolli and salt. Sauté on a high flame for a minute. Sprinkle little water, simmer the stove and cook it covered till crunchy. Add white pepper powder , give a quick sauté, garnish with parsley and serve hot.

Monday, January 23, 2012


Fresh peas are seasonal vegetables. Frozen peas are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months.

This is a very simple way of making frozen peas at home, and gobbled throughout the year.


Fresh peas - 3 kg.
Ice water
Big vessels - 2 (One for ice water and one for hot water)


Select fresh and firm peas. Wash the peas well. De-string and shell the peas. Wash well again.


Heat a pan of water and allow it to boil.

Now add the peas to this and allow it to boil for just one minute.

When the peas starts to float on top, drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean cloth and cool it to room temperature. Repeat the process with all the batches. Allow it to dry or pat it dry.

Fill the peas in a ziplock bag, approximately one or two cups. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags in the freezer.


Wednesday, January 11, 2012



Rava(Sooji) - 4 cups
Curd(little sour) - 3 cups
Edible soda - optional
Coriander leaves ( finely chopped) - 3 tablespoons
Grated ginger - 1/2 tsp.
Green chillies finely chopped - 1/2 tsp.

Finely chopped carrots - a fistful
Salt - as per taste
Cashews - 10 (broken to small pieces)

For tempering:

Ghee - 3 tablespoons
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 2 tsp.
Chenna dhal - 2 tsp.
Curry leaves - 2 sprigs
Hing - a pinch


Fry broken cashews in ghee. Keep aside.

Heat a tablespoon of ghee in a pan and roast  rawa till a nice aroma comes.  DO NOT ROAST IT TO GOLDEN BROWN. Transfer it to a vessel. When slightly cool, add beaten curds and salt. Adjust curds to get a thick batter (slightly thicker than the idli batter). For softer idlies, the batter should be thick. Add all other ingredients.

Heat oil and ghee and temper it with mustard seeds, urad dhal, chenna dhal, curry leaves and hing. Pour it over the batter. Mix well and allow it to ferment for an hour.

Grease the idli mould with ghee, place some chopped carrots and fried cashews and then pour the batter. Steam for 10 minutes and serve hot with idli molaga podi OR coconut chutney OR tomato onion chutney.

NOTE: You can also add grated carrots or shredded vegetables and peas to the batter. As we are allowing to ferment for an hour  the idlies will be soft even if we doesn't add soda.

Thursday, January 5, 2012


Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. 
Those who cannot observe a complete fast, the elders and children are permitted to observe this vratham by taking fruits and milk. People fast on 'Ekadasi' day and have 'Dwadasi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under: Click on the numbered recipe names for the link. Photos of the recipes are towards the end of this post.

1. Rice
2. Mor kozhambu
3. Agathi keerai kariamudhu (poriyal)
4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)
6. Nellikkai pachadi or Nellikai thogayal
7. Akkaraadisil or any kannamudhu (payasam)
8. Sundakkai vathal fried in ghee
9. Curd

Mor kozhambu
Nellikkai pachadi
Nellikkai thogayal
Agathi keerai kariamudhu
Poricha kootu
Poricha sathumudhu

Akkara adisil

Tuesday, January 3, 2012




Brocolli - 1 - medium-sized
Butter - 1 tablespoon
Corn flour - 1 tablespoon
Salt - as per taste
Pepper powder - 1/2 tsp.
Milk - 1/4 cup
Fresh cream - 1 tablespoon
Onion - 1 (optional)
Garlic - 2 pods (optional)


Wash and cut brocolli into florets. In a pressure pan, melt 1 tsp. of butter and saut
é  the brocolli pieces for a minute. (If using onion and garlic add it at this stage. I have not used it). Reserve a few florets for topping. Add a cup of water or vegetable stock and pressure cook for 2 whistles. When cool, grind it to a fine paste.

In the remaining butter, saut
e  corn flour ( do not discolour) add milk and stir without any lumps. Add in the brocolli paste, pepper powder, and salt. Mix well.  Add some more water or vegetable stock to get the desired consistency.  Allow it to boil. Switch off the stove, add fresh cream and mix well. Garnish with the crunchy, sautéed brocolli. Serve hot.
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