29 April, 2011

Soya Chunks Peas Curry/Soya Mutter Curry

Not a coconut based curry.Will Taste Excellent with Chapathi,Sambar Satham ,Curd rice.,This's simple and easy curry.Can keep this stuffing for Chapathi (R) Bread Roll..I like soya chunks in any form :) 


  1. Soya Chunks- 2 cups
  2. Peas-1/2cup
  3. Onion- 1 small (Chopped)
  4. Tomato-1 Large(Chopped)
  5. Ginger Garlic paste-2 teaspoon
  6. Garam Masala-1 teaspoon
  7. Coriander Powder-2 teaspoon
  8. Jeera Powder-1 teaspoon
  9. Curry Masala Powder-2 teaspoon
  10. Red Chilly Powder/Salt-To taste
  11. Jeera
  12. Whole Garam Masal-each 1 (Cinnamon,bay leaves,Clove)
  13. Oil
  14. Cilantro 
How to Cook Soya Chunks:
  • Heat 3 cups of water in wide pan.Bring to boil,switch off the stove, now add dried Soya chunks in water and close the lid for 5 min.After that drain all the water and wash in running water,squeeze and keep aside.

  • Take more soya chunks,cut in to very small pieces.
  • Take few Soya chunks ,grind with Little amount of water in mixer.(For Gravy Consistency)

  1. Add oil in pan,splutter Jeera & whole Garam masala.
  2. Add Ginger garlic paste and fry well.
  3. Now add onions and fry.
  4. Once it cooked add tomato and fry till get mushy.
  5. Now add all dry Masal powder(Coriander,Chilly,Jeera,red chilly,Curry powder,garam masal)
  6. Give a nice mix and add 1/2 cup of water to it.
  7. Bring to boil and add peas and close the lid and cook it till peas gets soft.
  8. Once peas cooked add Grounded Soya chunks and Chopped Soya Chunks,mix well.
  9. Add some cilantro leaves on top and close the lid and cook it for 5 more min.
  10. Finally give a very gud mix and turn off the stove.Ready to go with Chappathi,Rice,Dosa,Idli etc., 

25 April, 2011

Ven Poosani Halwa/White Pumpkin Halwa


  1. Pumpkin/Ven poosani-1 cup
  2. Sugar-3/4 cup
  3. Ghee-2 table spoon
  4. Salt-pinch
  5. Milk-1/2 cup(Hot)
  6. Almonds-3 nos(Roasted)
  7. Cardamom powder- 1/2 teaspoon
  8. Kesari color-little (Optional)
  1. Take the Pumpkin,peel the skin all around and grate with grater.
  2. Now., squeeze all juice from the Grated Pumpkin & keep aside.
  3. Keep the nan stick pan in kadai with 1 table spoon of ghee.
  4. Add all grated pumpkin in to it and fry till excess water goes out.
  5. Add the sugar and mix well.
  6. Once sugar dissolved add cardamom powder and mix.
  7. Now add hot milk in to it.Cook well,till all get a mix.
  8. Add some Roasted chopped Almonds on top.
  9. Put 1 table spoon of ghee on top again.
  10. Cook it for few more mins.Once it starts losing ghee in edges,switch off the flame.

Note:Can drink the pumpkin juice for weight loss.

Sangeevijay(http://sangeethaskitchen.blogspot.com/) shared some awards with me.Thanks Sangeetha :) (My Inspiration)am sharing with all my blogger friends.. :) 

Honey Cookies

This Cookies are Similarly taste like Good day biscuits..I used cashew.,u can use both if u like..


  1. Butter- 1 cup
  2. Maida/All purpose flour-2 cups
  3. Honey-1/4 cup
  4. Chopped walnuts(R)Cashews-2 cups
  5. Vanilla Extract-2 teaspoon
  6. Salt-1/2 tespoon
  1. In a large bowl,beat  butter until creamy with mixer at high speed.
  2. Add honey & vanilla,beat until well blended.
  3. Reduce speed to low,add flour,cashews & salt until dough forms.Cover the dough with plastic wrap (R) put the lid,refrigerate the dough for least 1 hour.
  4. Preheat oven to 325f.
  5. Line (R) grease the cookie sheet.
  6. With lightly floured hands,shape dough in to small small balls.
  7. Place balls,about 2" apart from each balls.
  8. Now ,press floured fork across top on each balls.
  9. Keep in to oven.Bake until golden,18 to 20 min.
  10. With spatula,transfer cookies to wire rack to cool.
  11. Repeat the same method with all the dough.

21 April, 2011

Masala Pasta/Indian Style Pasta

Pasta, we can cook it in many ways.This's Asian/Indian style Pasta dish.Very simple & fulfilling dish.I used Shell Pasta.U can use any type as u like.U can add some striped Vegetables.(Carrot(R)Beans)

How to cook Pasta:
For 1 cup pasta bring 3 cups of water to boil.Add the dried pasta in to boiling water,close the lid and cook it it gets soft and double in size.Once it cooked,drain all water and wash in cold water to avoid stickiness.

  1. Pasta-2 cups (Cooked)
  2. Onion-1 small (striped)
  3. Tomato-1 medium (Chopped)
  4. Capsicum-1 (striped)
  5. Green chilly-2 (R)3
  6. Ginger Garlic Paste-1 table spoon
  7. Curry leaves/Cilantro
  8. Red chilly powder(Optional)
  9. Garam Masala-1 teaspoon
  10. Coriander Powder-1 tablespoon
  11. Mustard/Jeera
  1. Heat oil in pan,splutter Mustard,Jeera & curry leaves.
  2. Now add ginger garlic and fry.
  3. Add Onion,Capsicum ,Fry well.
  4. Then Add tomato,fry for a min.Allow to get mushy,here add all dry powders.(Chilly powder,Garam masala,coriander powder)
  5. Give a mix ,add little water in to kadai & bring to boil for 2 min in low flame.
  6. Once  all water evaporates add all cooked and Drained Pasta in it,mix well.
  7. Finally add cilantro & mix well.
  8. That's it,simple Masala pasta is ready to have.
  9. Serve with Tomato ketchup.
Note: Don't fry onion and Capsicum More.Have maintain Crispness.I used Red Onions.

Crispy Paneer Pakodas/Cheese Fritters

I tried this recipe first time.I added some Rava(Ravai) in it for extra  crispy .Yeah it came out really very Crispy.Can do sandwich Paneer Pakodas also.Will share u that recipe in soon :)...


  1. Paneer-10 (Thinly Sliced)
  2. Besan flour-4tablespoon
  3. Rice flour-2 table spoon
  4. Fine Rava/Sooji-1 tablespoon
  5. Cooking Soda-1/2 teaspoon
  6. Chilly powder/Salt-To taste 
  7. Ginger garlic paste- 1 full teaspoon
  8. Water
  9. Oil -for deep frying
  1. Take a wider bowl and add all Ingredients except water and oil.
  2. Give a nice mix in hand.
  3. Now add water little by little &make a semi thin batter 

4.Dip the Paneer in to the batter and cover in both the sides and deep fry it.

5.Once the pakoda came golden color in both the sides,drain the oil and transfer the pakodas in to paper towel.
6.Now the pakodas are ready to serve with tomato ketchup.

18 April, 2011

Maida Pakoda

This Pakodas will really tastes like what we get in Stores.(In Tamilnadu).Try this and give me feed back :)...
  1. Maida/All Purpose Flour- 1 cup
  2. Rice Flour-1/2 cup
  3. Onion-1 cup (Striped)
  4. Cilantro/Curry leaves- few(Chopped)
  5. Green chilly-1 (finely chopped)
  6. Ginger-2 teaspoon(Chopped) 
  7. Cashews-15 nos (Chopped)
  8. Baking Powder(R) Baking Soda-1 teaspoon
  9. Ghee-2 teaspoon
  10. Salt
  11. Oil -For Frying
  1. Take a wide bowl add Ghee &add Cooking Soda ,rub in hand.It have to dissolve while Rubbing.
  2. Now add all Ingredients Except oil and mix with required water.
  3. Make a soft tight dough.
  4. Heat oil in frying pan,Pinch the dough in to oil and fry in medium flame.
  5. And drain the oil,transfer in to paper towel.
  6. That's it Enjoy the Crispy and Soft Pakodas.

Kathirikai Murunkgakkai Masala


  1. Kathirikai/Eggplant- 3nos
  2. Murungakai/Drum Sticks-2 nos(Frozen (R) Fresh)
  3. Onion-1/2 cup (Chopped)
  4. Tomato-1 (Chopped)
  5. Garlic- 5-8 nos 
  6. Channa dal/Mustard-1/2 teaspoon
  7. Sambar Powder- 2 table spoon
  8. Turmeric Powder/Salt
  9. Oil
*Cut the Drum Sticks in to 2" piece*
  1. Heat oil in pan,Splutter Mustard,Curry leaves.
  2. Roast Channa dal and Urad dal.
  3. Add Garlic & Onion and fry well.
  4. Then put tomato and fry till get Mushy,put sambar powder and mix well.
  5. Add half cup of water&salt,and close the lid and cook till vegetable cooks.
  6. In between give it a mix to avoid sticking in bottom.
  7. Finally Check salt.
  8. Switch off the Gas in semi-consistency.And ready to serve.

14 April, 2011

Aloo-Capsicum-Mushroom Dry Fry/ Curry

This Dry fry/Curry will go along with Variety Rice,Pulao and Rasam Satham,Curd Rice etc., Kids well Enjoy this recipe.
  1. Aloo- 2 nos 
  2. Capsicum-1 no
  3. Mushroom- 10 nos
  4. Curry leaves
  5. Mustard /Jeera-1 teaspoon each
  6. Oil-2 teaspoon
  7. Salt
  8. Red Chilly Powder/Pepper Powder -To taste
Cut all vegetables in to bite Pieces.I didn't Peel the skin from aloo if u want u can remove and cook.

  1. Heat oil in kadai/Pan splutter mustard,Jeera and curry leaves.
  2. Add diced Aloo/Potato and fry well,close the lid and cook it.Cook well. .In between open the lid and give it a  mix.
  3. Once Aloo cooked add Mushroom and Capsicum,put salt and close the lid.
  4. After 2 min open the lid,u can see the some water all around.So no need to add water.
  5. Mix again ,close the lid and cook it again.Till all Cooks.
  6. Check once,if all cooked, add all dry powder and mix well.(Red chilly,Black pepper)
  7. Don't Over the vegetable have to maintain the crispness.
  8. That's it Dry Curry is ready now.Serve with rice varieties.
Note:U can squeeze some Lemon drops on top while Having.

Paruppu Payasam/ Moong Dal Payasam

  1. Moong Dal-1/2 cup
  2. Jaggrey- 1 cup
  3. Milk(R)Coconut Milk-2 cup
  4. Water- 3 cups
  5. Coconut-2 table spoon(shredded)
  6. Cardamom powder- 1/2 teaspoon
  7. Ghee- 2 table spoon
  8. Raisins /Dry Grapes-10
  9. Cashew-8-10(Broken)
  10. Almonds-5 (Sliced)

*Soak the almonds in warm water and remove the skin and slice* 


  1. Dry Roast the Moong dal for 2 min.Don't allow to turn golden color.
  2. Cook in Pressure cooker with 3 cups of water.
  3. Heat a another pan with 2table spoon of water,Put all crushed (R)Powdered Jaggery make it dissolve.
  4. Once,all Jaggery Dissolved strain it.
  5. Now add the jaggery syrup in to cooked dal,mix well.
  6. Add Milk and stir .Switch of the Gas/Stove.
  7. Heat the seasoning pan with Ghee,roast Raisins,Cashews,Almonds and add One-By-One in to cooked dal.
  8. Add Coconut and mix well.Pour in to mini bowl,sprinkle some cardamom on top and Serve.
  9. That's it Simple and Quick Payasam is Ready.
Note:This Payasam Can be Serve Hot (R) Cold.Add Jaggery More r less to ur Taste.

12 April, 2011

Schezwan Veg Noodles


  1. Hakka Noodle-1 Pack
  2. Onion-1 small 
  3. Red Chilly Paste
  4. Carrot-2
  5. Beans-10-15 nos
  6. Cabbage-1/2 cup
  7. Green Chilly-2
  8. Capsicum-1 (Can use color Bell pepper )
  9. Spring Onion-2 string(chopped)
  10. Ginger Garlic paste- 2teaspoon
  11. Salt/Brown Sugar
  12. Dark Soy Sauce-2 teaspoon
  13. White Vinger-2 teaspoon
  14. Ajinomoto-1/4 tespoon
  15. Sesame Oil-2 tablespoon


*Stripe all Vegetables.(Except Spring Onion)*Soak 4 red Chilly in Hot Water for 15 mns and Grind in to smooth Paste.Heat 8 cups of water and cook the noddles,with out lid for  5min.Add little drop of oil and pinch salt while cooking.Once the Noodle Cooked Drain Wash it in cold water and keep aside.


  1. Heat oil in Wide Wok.Add Onion and Bottom part of green onion fry till change color.
  2. Add Ginger Garlic paste fry for a while.
  3. Add all vegetables together (Carrot,Beans,Cabbage,Capsicum) mix well and cook it for 5min.Don't over cook it)
  4. Have to maintain a Crispness.
  5. Add Soya sauce,white vinegar and ajinomoto mix well.Add red chilly paste and mix again.
  6. Put 1teaspoon of brown sugar and salt, give a mix then add Drained Noodles.
  7. Finally add chopped Spring Onions,and mix well and Enjoy the Schezwan Veg Noodles with Tomato Ketchup.
Note: Add some black pepper powder if u want more spicy.

11 April, 2011

Ennai Kathirikai Kulambu/Mulu Kathirikai Kulambu

Basically this's a stuffed Brinjal Curry with Hot Tamarind Sauce.This's Recipe's am sharing for My Friend who asked me  to prepare and all My Visitors :)... This's a very flavorful,Spicy Curry ,will well go with white Rice only.For this Dish,you have to use little bit more Oil.,with that only it'll taste Nice..You can store the Curry for 2-3 days.

  1. Eggplant /Kathirikai-3
  2. Onion-1 small size (chopped)  
  3. (R) Shallots-10
  4. Tomato-1 small (Chopped)
  5. Garlic-5 nos (Optional)
  6. Tamarind juice-1/4 cup (thick juice)
  7. Tamarind powder/Salt
  8. Hing/Perunkayam-pinch
  9. Curry leaves-Few
  10. Gingelly oil-3 tablespoon
Roast and Grind:
  1. Red Chilly-2 nos
  2. Coriander Seeds-2 teaspoon (full)
  3. Channa dal-1 teaspoon
  4. Urad dal-1 teaspoon
  5. Jeera-1 teaspoon
  6. Coconut- 2 teaspoon(shredded)
Roast these Ingredients in 1/2 teaspoon of oil and grind in to fine paste.Stuffing is ready now.Slit the Brinjal/Kathirikai with knife , put the masala in side and roast the Brinjal  in 2 teaspoon of oil in pan ,and keep aside.Keep the remaining Masala,will add in to curry while cooking.

Stuffed Brinjal
Fried Brinjal

  1.  Heat a pan with Oil,Splutter mustard and curry leaves.
  2. Pinch Hing in to it.
  3. Add onions and garlic roast for a while.
  4. Now add tomato and fry till gets mushy.Once it's started losing oil,add the remaining grounded masal with little water.
  5. Add tamarind Juice,salt and turmeric powder , bring to boil for about 3 min low flame.Add Fried Brinjal to it.
  6. Pour Little water for consistency.Once the gravy cooked it'll start losing oil in edges.
  7. That ,means the Curry is ready...
  8. Carefully transfer the Kulambu/Curry(Don't Break the Brinjal) in to bowl and Enjoy with White Rice.

Power Poha/Nutritious Poha

Very Healthy and Nutritious Food Cum TeaTime Snack.For this Recipe Wash and drain the Poha/Aval and keep aside.No need to soak in water.


  1. Poha/Aval-2cups
  2. Boiled Channa-1/4 cup
  3. Onion-1 (chopped)
  4. Tomato-1 (chopped)
  5. Turmeric powder
  6. Lemon Juice-2 teaspoon
  7. Oil-1 teaspoon
  8. Green chilly-2 (slit)
  9. Cilantro-Few
  1. Heat oil in pan,splutter mustard.
  2. Add onion and green chilly , saute well.
  3. Add tomato and fry for 1 min.
  4. Now add boiled channa,mix well add turmeric &salt.
  5. Add the Poha and mix gently,add lemon juice on top, again give it a mix.
  6. Add some cilantro.
  7. Ready to have now.

10 April, 2011

Strawberry Lassi


  1. Strawberry-1/2 cup
  2. Curd/Yogurt-1/2 cup
  3. Sugar-1/4 cup
  4. Milk or Water-1/4 cup
  5. Salt-pinch
  6. Cardamom -1/4teaspoon (optional)
  1. Puree  strawberries with sugar,curd,Milk or water,Cardamom and pinch of salt in blender until smooth.
  2. Add ice cubes and blend again.
  3. Pour the Lassi in Glass.Now Ready to enjoy.. :) 

06 April, 2011

Sundakai Vathal Kulambu

Long Time i looked for a best "Vathal Kulambu"recipe,finally i saw the recipe in Jaya TV show.(Menu Rani chellam)But i designed to my taste.    This Vathal kulambu,really came out very nice.My hubby and kid liked a lot.I tried so many Vathal Kulambu recipe before but this tastes Excellent..Very Flavor full.

  1. Shallots-10 
  2. Tomato-1 (chopped)
  3. Sundakai Vathal-10 nos/ any Vathal
  4. Tamarind Juice-1/4 cup(Thick juice)
  5. Gingelly oil-2 tablespoon+ 1 teaspoon
  6. Garlic-10nos
  7. Red Chilly-1
  8. Turmeric Powder/Red chilly powder
  9. Methi seeds-1/2 teaspoon
  10. Channa dal/ Urad dal-1 teaspoon
  11. Curry leaves
  12. Hing
Roast and Grind:
  1. Coriander seeds-1 teaspoon
  2. Red chilly -2 nos
  3. Kas Kas-1 teaspoon
  4. Coconut-1 tablespoon
  5. Onion-1/2 cup (chopped)
First roast above ingredients(Roast and Grind) one by one in 1/2teaspoon of oil.Let it cool down and grind with little water.Roast the vathal in 1/2teaspoon of oil and keep aside.

  1. Heat 2 tablespoon of oil in pan,Splutter Mustard,curry leaves.
  2. Add hing,roast channa dal,and Urad dal .Add methi seeds,and fry.
  3. Now add Onions and fry for min.Add Garlic and fry for a while.
  4. Add chopped Tomato and fry till get mushy.
  5. Now add the grounded masala and fry till raw smell goes out.
  6. Then add red chilly powder and turmeric powder.
  7. Pour some Tamarind Juice and water for consistency.
  8. Boil it for 2-3 min in medium flame.Check salt.
  9. Now add roasted Sundakai Vathal in to kulambu.Bring to boil for 1 min.
  10. Heat 1 teaspoon of oil in pan and pour that on top of kulambu and mix it.
  11. Vatha kulambu is ready to serve with hot Rice and Appalam.
Note:Please Use Gingelly oil alone.Will taste very nice.If u want thick Curry mix teaspoon of rice flour in water and add to Kulambu,Cook it for 2 min.

Green Moong&Cabbage Stir Fry

                 Green Moong Sprout is very gud for health.Can eat raw moong with out any seasoning,will taste very good.This,a stir fry salad.This's a perfect recipe for,who R doing diet.Try this...

                 For sprouts,soak whole green moong in water for over night,after that drain all water and   rap with small Wet towel.Let it be for 24hrs(1 day),then Now the sprouts will be ready.


Green Moong Sprouts

  1. Green Moong Sprouts-1cup
  2. Cabbage-1/2 cup (Chopped)
  3. Red chilly/Green chilly-2
  4. Curry leaves/Cilantro
  5. Channa dal/Urad dal-1 teaspoon
  6. Salt/Oil
  1. Heat oil teaspoon of oil in pan,splutter Mustard.
  2. Roast channa dal,urad dal,red chilly and curry leaves.
  3. Now Put cabbage and fry for just 1 min.
  4. Add Moong sprout,put turmeric powder and salt.Close the lid and cook for 3-4 mns in low flame.
  5. After that mix cilantro and serve.
  6. Use can squeeze lemon juice on top.
Note: Don't over cook Both Cabbage & Green moong it have to be half cooked only.

05 April, 2011

Green Peas Masala Rice

  1. Cooked Rice-1 cup(Basmathi/Sona masoori) 
  2. Green Peas-1/4th cup
  3. Mustard/Jeera-1/2 teaspoon each
  4. Onion-1/2 cup (chopped)
  5. Tomato-1 small (chopped)
  6. Salt/Turmeric powder
  7. Curry Leaves /cilanto
To Grind:
  1. Coconut-1 tablespoon
  2. Green Chilly-1 (R) 2(Up to Taste)
  3. Ginger-1 small piece
  4. Garlic-2
  5. Fennel seeds-1/2 teaspoon
  1. Heat oil in kadai,put Mustard,jeera,curry leaves and roast.
  2. Add onion and fry well.
  3. Add salt and Peas.Close the lid and cook till,peas cooks.
  4. Add tomato and fry.avoid mushy.
  5. Now add the grounded paste ,turmeric powder and 1/4 cup water ,cover the lid and cook for 3-4 min.
  6. Once the raw smell goes add some chopped cilantro,the Masala Mixture is ready now.
  7. Mix the rice with the masala,Ready to serve.
Note: For kids add some ghee and mix.Ghee gives very nice flavor.

04 April, 2011

Egg Kurma/Egg Curry

Can serve with Dosai/Idli,Chapathi,Biriyani and white rice too..

  1. Egg- 3(Gently Slit all around)
  2. Onion-1 medium(chopped)
  3. Tomato-1(chopped)
  4. Ginger Garlic Paste-2 teaspoon
  5. Jeera-1 teaspoon
  6. Cinnamon -1" inch
  7. Cloves-2
  8. Bay Leaves-1
  9. Red chilly powder- To taste
  10. Oil
To Grind:
  1. Coconut-1/2 cup
  2. Coriander Powder-1 tablespoon
  3. Curry Masal Powder(R) Egg curry powder- 1 tablespoon
  4. Kas Kas- 1 teaspoon
  5. Fennel Seeds-1 teaspoon
  1. Heat oil in pan Splutter Jeera.Roast Cinnamon,Bay leaves And Cloves.
  2. Add Ginger Garlic and roast till raw smell goes out.
  3. Put onion and fry till turn golden color.
  4. Add tomato,fry till gets soft.add Turmeric powder ,salt and red chilly powder,Mix well.Cook it for a min.
  5. Now add the grounded Mixture,pour enough water close the lid and cook it for 5 more min in medium flame.
  6. Once Raw smells goes from the gravy add Eggs in to it,cook it for 2 min in law flame.Check salt.
  7. Finely Spread Cilantro on top.
  8. Ready to serve.

03 April, 2011

Masoor Dal Sambar


  1. Masoor Dal-1/2 cup
  2. Onion-1 small 
  3. Tomato-1 big
  4. Sambar Vegetables- 1 and half cup (I used Brinjal alone)
  5. Sambar Powder-2 tablespoon
  6. Turmeric Powder
  7. Red chilly Powder-To taste
  8. Tamarind-1/2 cup 
  9. Cilantro-few
For Seasoning:

  1. Jeera/Mustuard-1 full teaspoon each
  2. Curry leaves- few
  3. Onion- 1/2 cup sliced
  4. Hing- pinch
  5. Oil

  1. Cook Masoor dal in opened vessel with adding little bit Jeera and Garlic.Don't Pressure cook the dal.We need a chunky dals,so cook in opened vessel.
  2. Once dal cooked add Enough water for consistency.
  3. Add onion,tomato,Sambar vegetable.Mix it and close the lid and cook till they Half cook.
  4. Once half all cooked add sambar powder,red chilly powder,turmeric powder and cook it for 3-5 min.
  5. Now pour Tamarind juice add salt,allow to boil for 5 more min.
  6. Once raw smells goes,Heat the pan for seasoning.
  7. Splutter Mustard ,Jeera,Hing and curry leaves.Now add onions and fry till gets golden color.
  8. Now add the seasoning in to sambar.Mix well.
  9. Allow to boil for 2 more min in low flame.Garnish with cilantro leaves.
  10. Yummy Sambar is Ready to have with White Rice :).

Note:U can do Same method with Toor Dal too.