Wednesday, December 31, 2008

Happy New Year and Saggubiyyam Payasam

Wish you all a happy and prosperous new year 2009!

Sabudana Kheer

What you need:

Sago or sabudana or saggubiyyam-1/2 cup
Milk-3 cups
Sugar-1/2 cup
Cashew nuts-4 broken into pieces
Almonds-4 (broken)
Cardomam powder-a pinch
Ghee 1 tablespoon

How to make:

Wash and soak the sago in a bowl(I have used small sized sago). Heat 1 of teaspoon ghee in a pan and fry the broken cashew nuts till they turn brown in colour. Keep them aside. Boil the milk and add sago and the remaining ghee. Cook it on a low flame while stirring in intervals. Once the sago becomes transparent add the sugar and cardamom powder to it. Cook for two more minutes, turn off the stove and garnish it with the fried cashew nuts.

Monday, December 29, 2008

Aglio Olio

Hi friends! This is my 100th post :)


Farfalle or butterfly shaped pasta-2 cups
Garlic cloves-5
Oregano-1 tablespoon
Salt-1 teaspoon
Chilli sause-1 tablespoon
Olive oil-2 tablespoons


1. Boil the pasta in a heavy bottomed vessel after adding 5 cups of water, one teaspoon of oil and a pinch of salt.
2. Once the pasta softens, drain the water and keep it aside.
3. Heat the remaining oil in a pan and add the crushed garlic, chilli sauce and salt.
4. Fry it for one-two minutes and add the cooked pasta to it. Cook it for two to three minutes on a medium flame.
5. Add the dried oregano powder and mix it well. Turn of the stove and serve it in a bowl…

Note: We can replace the chilli sauce with ripe chilli pieces.

Saturday, December 27, 2008

Spicy Tomato Rasam

Ingredients for grinding:
Tomatoes-2 ripe and large
Green chillies-1
Grated coconut (fresh)-1 tablespoon
Onion-1 (optional)
Ginger-a small piece
Garlic clove-1
Red chilli powder-1teaspoon
Turmeric powder-1 teaspoon
Pepper powder-1 teaspoon
Salt-1 tablespoon
Sugar-1 teaspoon
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Hing or asafoetida (inguva)-a pinch
Tamarind pulp-3 tablespoons

Ingredients for seasoning:
Dry chilli pieces-4
Curry leaves- a few
Mustard seeds-1 teaspoon
Fenugreek seeds-1 teaspoon
Cumin seeds-1 teaspoon
Urad dal-1 teaspoon
Oil-1 teaspoon
Ghee-1 teaspoon
Coriander leaves-a few

1. Grind all the above ingredients into a thick paste.
2. Heat the oil and ghee in a heavy bottomed vessel and the seasoning ingredients.
3. Once they splutter add the grinded paste and 5 cups of water.
4. Boil it for 10 minutes on a medium flame.
5. Turn off the stove and garnish with fresh coriander leaves. Serve it with hot rice and masala papad…

Wednesday, December 24, 2008

Grape Juice

A grape is the non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts and grape seed oil. Grapes are also used in some kinds of candy.


Black seedless grapes-30-35
Sugar-1 tablespoon


Wash and transfer the grapes into a mixer. Add water and milk to it and blend it for 3-4 minutes. Add sugar according to the sweetness of grapes. Filter the juice and drink it.

Sunday, December 14, 2008

Mullangi Sambar


Mullangi or white radish-1
Toor dal or kandi pappu-1 cup
Green chillies-4
Dry chilli powder-1 teaspoon
Termeric powder-1 teaspoon
Sugar-1 teaspoon
Salt-1 tablespoon
Tamarind pulp-3 tablespoons
Ginger-a small piece
Garlic-2 cloves

For sambar powder: Dry roast and grind 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 4-5 fenegreek seeds, 10 blck pepper seeds and a pinch of hing into a powder.

For seasoning: Oil-2 tablespoons, dry chilli pieces-2, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon and curry leaves-a few.

1. Wash and peel off the radish and cut it into thin circles.
2. Rinse the toor dal and cook it with sufficient water until it becomes soft.
3. Cut the green chillies, ginger and garlic into small pieces.
4. Heat the oil in a heavy bottomed vessel and add the dry chilli pieces, mustard seeds, cumin seeds and fenugreek seeds.
5. Once they splutter, add the curry leaves, chopped green chillies, ginger and garlic pieces and radish pieces.
6. Fry them for two to three minutes and add turmeric powder, chilli powder, salt sugar, cooked dal, tamarind pulp and 5-6 cups of water.
7. Cook it for 8 minutes on a medium flame and add the sambar powder.
8. Cook it for 3-4 minutes and turn off the stove. Serve it with hot rice and a dry curry of your own choice…

Friday, December 05, 2008

Methi Parata


Wheet flour-4 cups
Fresh fenugreek leaves or menthikura-2 cups
Sugar-1 teaspoon-
Salt-1 teaspoon
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Azwain (vaamu)-1 teaspoon
Oil-1 cup


1. Wash and chop the fenugreek leaves.
2. Sieve the wheet flour into a big bowl and add the chilli powder, turmeric powder, salt, sugar, azwain, chopped fenugreek leaves and one tablespoon oil.
3. Add sufficient water and kneed it into a tough dough.
4. Keep it aside for fifteen minutes and divide it into a big lemon sized balls. Roll them into circle shaped pratas with a rolling pin.
5. Heat the pan and roast the pratas on both sides using a tablespoon of oil. Serve them hot with yogurt…

Tuesday, December 02, 2008

Dum Aloo


Boiled and peeled baby potatoes-10-12
Chopped fresh coriander leaves-a few
Chopped onions-2
Chopped green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Garam masala-1 teaspoon
Butter or ghee-1 tablespoon
Oil- tablespoon


1. Heat the butter and the oil in a heavy bottomed vessel and add the chopped onions and green chillies.
2. Fry them until the onions become light brown in colour and add the chopped tomatoes. Fry them until they become soft.
3. Add the cumin powder, coriander powder, turmeric powder, chilli powder and salt.
4. Mix it well and add the boiled baby potatoes to it.
5. Stir it well and add one cup of water and cook for 4-5 minutes on a low flame.
6. Once the gravy becomes thick, add the garam masala and mix it well.
7. Turn off the stove and garnish it with fresh coriander leaves.
8. Serve it with hot rice or chapathis.