Cauliflower Rice

Just to Share with you..........

This is a different kind from usual variety rices. The special powder we are using makes this rice different. This will be good recipe for potluck. Hope you too can enjoy this recipe.


Basmati rice - 2 cups
Cauliflower - 1 (full)
Onion - 1 (medium size)
Lime juice - 2 teaspoons
Turmeric powder - 1 tsp
Salt to taste

Ingredients for powder

Red chillies - 5
Coriander seeds - 2 tsp
kadalaparuppu -2 tsps
Urad dal - 1 tsp.
Pepper - 1/4 tsp.
Jeera - 1/2 tsp.
Garam Masala Powder - 1 tsp
Fry these in dry tava and make fine powder


1. Wash the rice 2 or 3 times and cook it with 3 cups of water.

2. Cut cauliflower into small flowerets and keep immersed in salted water for 5 minutes. Wash well and boil it with little water for 5 minutes in microwave oven. Drain water after cauliflower is boiled.

3. Add 1 tbs oil in a pan. Fry 1 onion (chopped) until golden brown then add the boiled cauliflower with it. Add turmeric powder and salt as required.

4. Add the powder and mix thoroughly and cook for 5 - 10 min util raw smell goes away.

5. In the mean time sprinkle lemon juice cooked rice and mix well.
6. When Vegetable is ready add to cooked rice.


If you want roast cashew nuts in ghee and garnish the rice by sprinkling on rice.



Just to share with you......

This I tried on my own by searching on net. But I had this many times before from my north Indian friend Maitri. Every friday she used to do fasting and during fasting she used to eat this.
I modified her recipe a little with the ideas I got from net and I started cooking this. Though this can be eaten as breakfast , we used to eat this as evening tiffin/snack. Hope you will also enjoy.


1. Sago - 1 cup

2. Dry rosted peanut powder - 3 tsp (don't add water for grinding)

3. Dry grinded coconut - 2 tsp (don't add water for grinding)

4. Lemon juice - 1 or 2 tsp according to ur taste

5. Salt

6. Mustard and Jeera for flatter

7. Handful of curry leaves . You can add corriander leaves also along with that if you have.

8. Onion medium size - 1 (finely chopped like you chop for vada)

9. Potato medium size -1 (peeled and chopped finely into small thin pieces)

10. Ginger - one small piece (finely chopped like you chop for vada)

11. Pinch turmeric powder


1. Soak sago for minimum 3 hrs (more that that also fine) and drain the water completely.

2. To that add peanut powder and coconut powder picnch salt and keep aside.

3. Pour oil in tava and splutter mustard ,jeera,curry and corriander leaves.

4. Add onion and ginder and fry.

5. Add potato and fry. Don't add water .Don't even Sprinkle. Add pinch turmeric powder

6. Fry the potato well so that itz cooked.

7. Add sago and fry well so that it will become transparent and will look like glass beads.

8. Finally before turning off the stove sprinkle lemon juice and mix throughly. After 2 mins switch off the stove.


If you feel , frying potato is time consuming process then peel the potato cut into small pieces and with little water cook in mocrowave for 5 mins then drain water completely and then add .
Fry the potatoes for few mins and continue the process.




1. Basmathi rice - 2 cups

2. Cloves -4

3. Cinnamon sticks small -2 or 3

4. Gingergarlic paste - 1 table spoon

5. Onion medium size - 1 (cut like anyway u want)

6. Tomato small/medium -1 (cut into small pieces)

7. Corriander powder - 1 full tablespoon

8. Turmeric powder - 1/4 teaspoon (verylittle inorder to retain green color)

9 .Mint/ Pudhina leaves - 1 medium size bunch

10. Green chillies -5 (or according to your taste)

11. Oil - 3 tablespoon


1. Pluck the mint leaves and grind with green chilli by adding little water (as chutney)

2. In pressure cooker Pour oil and heat it .

3. Add cloves and cinnamon sticks .

4. Add onion and fry for few mins

5. Add ginger-garlic paste and fry along with onion .

6. Add tomato and fry for few mins .

7. Add corriander and turmeric powder and mix well.

8. Add the grinded mint paste (before adding measure the quanitity ).

9. Finally add cleaned rice and four cups of water minus the grinded pudhina measure.

(if grinded paste measures 1 cup then add (4-1=3) only three cups of water.

10. Cook for 2 whistels. Mint/Pudhina rice is ready.



Just to share with you.....

This is ladoo is different from the one which I posted before. This is have come across while browsing. Since it seems simple I tried it and it come out good too.So I am sharing this simple recipe with you.


1. Aval - 1cup

2. Sugar -1/4 cup

3. Cardamom -3

4. Cashewnuts- 10 to 15

5. Dry grated coconut - 2 tsp

6. Hot melted ghee - 7 to 8 tsp


1. Roast Aval in dry tava.Don't burn it.

2. Dry grind all the ingredients except ghee along with roasted Rava.(don't add water )

3. To the dry grinded mixture add hot ghee as necessary and make ladoo's.



POTATO BONDA / Urulaikizhangu Bonda

Just to Share with you......

Potato bonda is a simple one.First you need to make mashed potato stuffing. If you have left out Poori masala made of potato just make it dry by keeping stove and frying for few minutes and you can make masala dosa or potato bonda as a snack with that masala.

Potato bonda


1. Boiled and mashed potatoes

2. Onion finelly chopped

3. Green chilli /chilli powder (your preference)

4. curry leaves and corrianderleaves chopped

5. salt

6.Turmeric powder

7. pinch of garam masala



1.Pour 1 tsp of oil

2. Add chopped onions ,chillies and fry

3. Add curry and corriander leaves

4. Add all powders ,salt and mashed potato.

5. Fry without water for 5 mins and makes balls out of the masala.

6. Roll balls over bajji batter and deep fry in oil.

Ingredients for Batter

1. Besan Flour /Kadalamavu - 1 cup

2. salt as need

3. Little appa soda if you have (sodium bicorbonate) and color powder.If you don't have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.

Preparation of batter

1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency



Just to share with you.........

Red pumpkin masala puri is a different kind of poori made with grated red pumpkin.This is a colorful poori too.

Red Pumpkin Masala poori


1. Pumpkin Piece (grated) - 1/4 cup

2. Chilli Powder - 1/2 tsp

3. Salt to taste

4. Sugar - 1/4 tsp

5. Ajwain (Omam) - 1 tsp

6. Chopped Coriander and Mint leaves

7. Turmeric Powder - 1/4 tsp

8. Oil for Kneading - 2 tsp and for frying.

9. Wheat flour 1 cup

10. Water to knead


1. Mix Grated Pumpkin, Mint and Coriander leaves, Salt, Sugar, Chilli powder, Ajwain , Turmeric Powder, Oil and wheat flour.

2.Knead into thick dough sprinkling some water. (here water consumption will be less)

3. Keep aside for 15 minutes and Roll into small size Pooris

4. Fry in Hot Oil.

5.Serve hot with potatomasala /Raita /Pickles



Just to share with you...........

There are certain advantages for preparing naan at home, the main one being the fact that you will never feel over optimistic about it, as a result of which you are never too disappointed about the outcome. Try out this naan.



1. All-purpose flour-2 cups

2. yeast (Dry) -1 teaspoon

3. sugar-1 teaspoon

4.salt-1 teaspoon

5. ghee or melted butter- 4 teaspoon

6. yoghut-2 teaspoon

7. water-2/3 cup

8. Sesame seeds -1tspn


1.Mix water with the yeast and sugar until the yeast is dissolves.

2.Sift flour and salt together into a bowl and add the yeast mixture, half of the ghee and the yogurt. Mix to form a soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.

3. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 hour or until the dough doubles in size.

4.Punch down the dough and knead for 5 minutes. Divide dough into lemon sized balls Flatten the dough using a rolling pin, or by hand (I prefer the second method, for the very rustic look it provides). Top with sesame seeds or any other topping of your choice. Brush grill pan with oil, wipe it with a piece of cloth.

5. Bring it to medium heat, and keep the flattened dough over it, wait till it unevenly puffs up (3-4 min).Brush some melted butter or ghee on 5 or 6 random spots. .

6.Turn it over, cook for 2-3 more minutes, or till the spots are browned enough. Quickly transfer it to a clean kitchen towel and keep it wrapped. Serve hot brushed with ghee or melted butter.


Just to share with you......
Are you feeling bored to eat same type of food again and again ? Letz try somithing different which is easy to make, Colorful , kids and adults will love this which is made with grated Carrot and seasoned with Indian spices.

Masala Idli


1. Idli batter

2. Curry leaves and coriander leaves handful chopped finely.

3. Grated Carrot, Boiled peas

4. Grated Ginger 1 tsp

5. Finely chopped green chilli

6. Oil or Ghee 1 tsp

7. Mustard, Urad dal, Channa dal for seasoning.

8. Hing/turmeric powder little


1. In Idli batter, mix 3/4 of grated Carrot, Peas, Curry leaves, Coriander leaves, Chopped ginger.

2. Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter and mix gently.

3. In a greased Idli plate, sprinkle remaining grated Carrot on each pit and on top of it pour Idli batter

4. Steam till the Idli is cooked.


Spinach /Palak Roti

Spinach Roti


1. Spinach - a bunch

2. Wheat Flour - 2 cups

3. Besan - 2 tbspn

4. Cumin seeds/jeera - 1tbspn

5. Chilli Powder - 1-2 tspn

6. Turmeric powder - 2 tspn

7. Ajwain(Ommam) - 1 tspn (optional)

8. Curd - 2 tspn

9. Salt acc to taste

10.Oil enough for roasting.

11. Sesame seeds -1 tspn (optional)

12. chopped onion -1 cup (optional)


1.Take a vessel, mix all the ingredients well and knead using curd and little water to make soft dough.

2.Set aside for 1/2 to 1 hr.

3.Make lemon size ball and roll it as you do for chapathi.

4.Heat the griddle and roast the rolled stuff.

5.Serve with any raita, plain curd.


Methi Roti

1.Instead of spinachleaves use methi leaves.

Green Paratha

1.Use can use any combination of green leaves to make green roti's.