June 24, 2007



Pottukadalai/porikadalai/Chutney Dal - 1 cup
Sugar - 2 cups ( can take 1 1/2 cups also if u wish to have it less sweeter)
Ghee - 1 cup
Powdered caradamom - 2 tea spn
Cashew,raisins (Optional)

1) Dry roast the pottukadalai for 2 mts. It makes powdering easier.
2)Grind the pottukadalai finely
3)Seive the powdered flour to separate the coarse ones.
4)Finely powder sugar
5) Heat a tea spoon of ghee in a kadai, roast the cashew and raisins.
6) Mix the roasted cashews,raisins, cardamon powder,powdered pottukadalai and sugar.
7) Mix well
8) Take one portion of the mixture in a bowl.
9)Heat 3 tablespoon ghee for a minute.
10) Pour ghee into the mixture taken in the bowl
11) Mix and see to that it is reached to a consistency where u can roll them into lemon sized balls.
12) Repeat steps from 8 -11 for the remaining mixture left.

June 23, 2007

Cucumber Wheat Dosa

An easy to make breakfast recipe and healthy too. This recipe will come in handy when you run out of resources for the usual idly and dosa. Also can try this for a change.

Wheat flour - 2 cups
Grated cucumber - 1 cup
Grated coconut - 1/2 cup
crushed/powdered pepper - 1 tea spn

jeera - 1 tea spn
salt - to taste
water - as required.

Make a smooth batter mixing all the ingredients. Keep it aside for 15 mts.
Make dosas. You get good soft doasas.Any type of chutney goes with it.

June 7, 2007

Rasa Kaalan


ash gourd - 1 cup
yellow Pumpkin- 1 cup
(Both cut into cubes)
drumstick - 2 nos cut into 1.5" long
brinjal - 1 (optional)
Ladies finger - 5 nos cut into 1" long pieces (optional)
powdered jaggery - 1 tspoon
blended curd - 1 cup

grated coconut - 1 cup
green chilly - 5 nos
black pepper - 8 corns
rice flour - 1 tspn ( I add rice flour for thickening of the gravy. Amount of coconut can be reduced)

Grind the above to a smooth paste and keep it aside

(no of chilly and pepper can be adjusted according to one's taste)

mustard seeds
Red chilly - 2
methi seed -1/2 tspn

Take ash gourd,pumpkin and drumstick in a vessel. Add water so that the vegetable pieces are immersed in water.
Add 1/2 tspn salt, pinch of turmeric and 1/2 tspn of red chilly powder. when these vegetables are half cooked, add brinjal and ladies finger pcs. Add powdered jaggery.
Once the vegetables are cooked, add the grinded paste. mix well.
When it starts to boil, add the blended curd. Add salt as required. (Salt added in the beginning is for the vegetables and now for the gravy).
When bubbles start forming, it should be removed.
When adding curd, it should not boil too much, else the gravy will become thin and taste also changes.

Add the seasoning and curry leaves.

Yummy gravy for rice is ready. This is one of my favorites of mom's cooking. Many a times I can't match her taste.

June 6, 2007

Seven Cup Cake

Seven Cup Cake

An easy sweet to make. Not much of paakam etc so even beginners can take a plunge....

Milk - 1 cup
Basin - 1 cup
Sugar - 3 cups
Grated cocunut - 1 cup
Ghee - 1 cup

The ingredients add to 7 cup and hence the name. Actually if you want you can reduce the quantity of sugar to 2 1/2 cups also.

Take a kadai or a heavy bottom vessel.Boil the milk.
Add coconut to the boiling milk. Stir till the milk mixes with the coconut and no moisture is left.
Add sugar. When sugar syrup starts to thicken ( make sure no sugar crystals seen)add the besan flour slowly without forming lumps. Let it cook for 3 minutes.
Slowly add ghee to it and keep stiring.
When it starts to leave the sides of the pan, pour the mixture on a greased plate.
When it cools, cut into desired shape