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Showing posts from September, 2013


Quick and healthy coriander and peanut rice very much flavorful and perfect for lunch box.

What you need:
1 Bunch - Coriander, chopped roughly
1/4 cup - Roasted peanuts, crushed roughly 
1 cup - Cooked rice
1 no - Garlic pod 
1/4 tsp - Ginger, grated
2 nos - Green chillies, fnely chopped
1/4 tsp - Garam Masala
1 tbsp - lime juice
Salt as reqd
1 tsp - Olive oil 

How to make:
In a processor / mixer add garlic, ginger, green chilli, lime juice and coriander with salt and make into paste adding dash of water.

Heat oil in a pan add the paste saute well add peanuts, rice mix well add garam masala slowly mix well and switch off the flame.

Pack it for lunch with some spicy veggie and papad and a glass of fresh pomegranate juice.


Ven pongal n gotsu is the default Sunday menu and the most fav breakfast.. jus that replaced rice with wheat rava ..
What you need:
Wheat Rava - 1 cup
Moong Dal - ½ cup
Pepper corns – 1 tsp, crushed
Cumin seeds – 1 tsp
Cashewnuts – 2 tbsp, broken
Ginger – 1 tsp, finely chopped
Green chillies - 1 no, chopped
Curry leaves - 1 sprig
Desi Ghee - 2 tsp
Hing gen pinch 
Salt as reqd

How to make:

Rinse dal and rava add salt and 4 cups water and pressure cook for 5 hisses.

In a small pan heat ghee add pepper corns, cumin seeds ginger, green chillies, cashewnuts, hing and curry leaves saute well and add to pongal mix well and serve hot with gotsu. 

What you need for Gotsu:
Brinjal - 1 cup
Moong dal - 1/ 4 cup
Onions - 1 no
Tomatoes - 2 nos
Green chilli - 2 nos
Mustard seeds - 1/2 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder pinch
Salt as reqd
Hing gen pinch
Curry leaves - 1 sprig 
Coriander leaves - 2 tbsp
Oil - 1 tbsp

How to make:

In a pressure pan add moong dal, brinjal, onion, tomatoes, turmeric powder and pressure co…


Gooseberry rich in vitamin C and potassium and ginger helps in all types of digestive issues. This drink is a perfect body coolant and a healthy one.
What you need: 10 nos - Amla  1 tbsp - Ginger juice 1 tbsp - Lemon juice 1/2 cup - Organic Cane Sugar 1 tsp - Pepper powder 1/2 tsp - Black salt
How to make:
Pressure cook amlas for 3 whistles allow to cool de seed and grind to smooth paste adding cane sugar.
Mix amla paste, ginger juice, lemon juice, pepper powder and black salt. Mix well add enough water and serve chilled.


Mango ginger is a turmeric variety and has both ginger and mango flavors. This is a quick pickle recipe and tastes great with curd rice especially.
What you need:
Mango Ginger / Maa Inji - 250 gms (skin peeled and grated)
5 nos - Green Chillies
Lemon Juice - 2 tbsp
Asafoetida pinch
Salt as reqd
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig

How to make:
In a bowl add grated mango ginger, chopped green chillies, lemon juice, salt  and mix well.

Heat oil in a pan crackle mustard seeds, curry leaves and asafoetida and switch off the flame.

Add the tempering to the pickle and give a nice mix. Transfer to a clean container and refrigerate and use. 

Tastes yumm with curd rice esp.


A power packed multi grain n millet sweet kozhukattai for tis Ganesh Chathurthi... 
What you need:
Varagu Rice - 1 tbsp
Wheat kernels - 1 tbsp
Barnyard Millet - 1tbsp
Finger millet / Ragi -1 tbsp
Pear millet / Kambu -1 tbsp
Barley Kernels - 1 tbsp
Corn Kernels - 1 tbsp
Green gram - 1 tbsp
Split Fried gram - 1 tbsp
Groundnut - 1 tbsp
Almond - 6 nos
Cardamom powder - gen pinch
Palm Jaggery / Jaggery - 3/4 cup, grated
Coconut Kernels - 3 tbsp
Water -3/4 cup
How to make:
Dry roast each ingredient till nice aroma comes. Cool it and grind to smooth powder.

This powder makes approx 1 cup to this add grated palm jaggery, cardamom powder, coconut kernels and mix well.

Boil water and add to the mixture make them into soft dough.

Mold them into modak shapes and steam for 10 mins in a pre heated cooker and perform the Naivedhyam.


Bermuda Grass / Arugampul contains protein, fiber and calcium. Regular intake helps in diabetes control and it has n number of health benefits.
What you need:
Bermuda Grass - Half hand 
Orange Juice - 2 cups
Honey - 1 tsp
Water - To dilute if reqd

How to make:
Clean the grass and add water and extract juice from the juicer.

Mix with orange juice add honey, add the filetered grass juice mix well and gulp it..


Healthy steamed dumplings for Vinayagar Chathruthi.. Replace millets with rice for pidi kozhukattais and enjoy a healthy Festive season.
What you need:
Thinai Rice / Foxtail Millet - 1 cup
Moong Dhal - 1/4 cup
Green Chillies - 2 nos, finely chopped
Coconut - 2 tbsp, finely chopped
Mustard Seeds - 1 tsp
Uradh dhal - 1 tsp
Channa dhal - 1 tsp
Curry leaves - 4 nos
Coriander - 2 tbsp, finely chopped
Asafoetida gen pinch
Salt as reqd Oil - 1 tsp
Water - 2 cups

How to make:
Soak thinai and moong dhal for 10 mins clean them and boil in a pan with salt and water and boil until they are almost cooked. Remove excess water if any.

Heat oil in a pan add mustard once they crackle add uradh dhal, channa dhal, chillies, curry leaves, coriander, coconut, asafoetida and saute well and add to the thinai and dhal mix.

Cool the mixture and roll into balls and steam it for 10 mins.


A refreshing drink during this summer!! Infusing seasonal veggies and fruits in drinks is a complete bliss..
What you need:
Gooseberry - 2 nos (seeds removed)
Yogurt - 1 Cup
Palm Jaggery - 2 tbsp
Cardamom Powder - a pinch
Almonds / Pista - 1 tbsp (chopped)
Crushed Ice 

How to make:
Remove seeds from gooseberry and boil chopped gooseberry until soft. In a blender add gooseberry, yogurt, palm jaggery,cardamom powder, crushed ice and blend till smooth.

Mix nuts and serve chilled!!


This warm conjee makes a filling meal. A mildly spiced flavorful and a comfort food for dinner.
What you need:
Pearl barley 1 cup (pressure cooked)
Mixed sprouts - 2 cups
Green peas, Baby corn - 1/4 cup (any veggie)
Onion - 1 no, chopped
Garlic - 1 pod, chopped
Green chillies - 1 no, chopped
Bay leaf - 1 no
Olive oil - 1 tsp
Salt n pepper as reqd
Coriander leaves - 2 tbsp

How to make:
Heat oil in a pan add bay leaf, saute well and add onions, garlic pods, chillies and add pressure cooked pearl barley, mixed sprouts, peas and add cooked barley water to it.

Add salt, pepper and cook in medium flame for 5 mins and switch off the stove. Add fresh coriander and serve hot.