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

This is second christmas for us in US. I thought of celebrating it with my Friend Virusali's family.We both planned to bake cake for christmas and cutting it. Since because our kids are not well we couldn't make it. In the afternoon It was raining and boring. We were not able to go out also. So, I thought of making/baking cake. Long back I saw this recipe in Sudha's blog she used electric mixers,proper baking pans etc. I took once the ingredients from her and made in my own style.We cutted the cake and celebrated the christmas.My Kid was the first to taste my first cake and she liked a lot.


1.All purpose flour - 2 cups

2.Baking powder - 2tsp

3.Salt - 1/2 tsp

4.Unsalted Butter,Softened - 1 stick(1/2 cup) (or buttery taste)

5.Sugar - 1 cup

6.Large Eggs - 3 large

7.Whole Milk - 3/4 cup


1. Preheat oven to 350°F.

2. In a big bowl mix flour, baking powder, and saltl.

3. Beat butter , sugar ,eggs ,milk in Mixi until all gets mixed well.

4. Pour this into Bowl in which you have mixed flour

5. Mix the batter well by stirring atleast for 5 mins until it becomes soft with out and unmixed flour bubbles.

6. Coat aluminium foil trays (or baking pans) with butter and put two spoons of flour and make thin coating above butter coating

7. Then spread the batter evenly in pan and bake the cake in middle of oven for about 20 to 25 minutes.

8. Cool for 5mins and then take the cake out.


Chocolate cake

If you like chocolate cake then melt some chocolates which is your favourite and add to to above cake batter and mix throughly and then bake as told.



This is the easiest bonda whicn I know.No need of cutting onions etc.This I can say as "No more tears BONDA".I have not mentioned the amount because howmany bonda you need acccordingly boil the eggs and make batter enough to dip all the cutted eggs.


1. Egg

2.Besan / Kadalai mavu

3.Chilly powder


5.Pinch of color powder


1. Hard Boil the eggs,Remove the skin and cut into halves

2. Mix Bessan,salt chilli powder ,color powder with water and make the bater .The consistency should be like dosa batter.

3. Heat oil in kadai.

4. Dip the egg in the batter and fry in oil till golden brown.


Just to share with you....

Once I bought corn packet from frozen section and I don't know what to do with that huge amount.I heard from grandma's that they will make dosas,bonda ,pakoda's by grinding fresh corn so I thought of trying it in my own way with grandma's corn recipe as a base.It came out really good.


1. Frozen corn - 1 cup

2.Rice flour - 1/4 cup

3.Ginger - 1/4 tsp finelly chopped

4.Green chillies - 6 nos

5.Onion medium - 1

6. Salt - as needed

7.Oil for frying

8.Corriander,curry leaves - little


1. Take corn from freezer half an hour before and grind the corn without water. If needed sprinkle few drops of water and grind.Don't add more.

2. To it add rice flour, finelly chopped onions,green chillies,ginger,curry leaves,corriander leaves and salt. Mix well.

3. Heat the oil in a kadai or a pan.

4. Make the shapes you want (like vada,bonda,Pakkoda) with above mixture

5. Fry them till they turn golden brown.


Mixture should be thick otherwise your recipe will absorb more oil


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

In my place this ribon pakkoda is well known as OLA Pakkoda.This I tried with my own combination and it came out good.


1. Rice flour : 2cups

2. Urudal flour :1/2 cup

3.Besan/Kadala Mavu : 1/2 cup

4. Butter stick :1 (or buttery tase 1/2 cup)

5. Salt :as required

6. chilli powder :as required

7. oil :for frying

8. Sesame seeds:2tsp


1. Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.

2. Squeeze the dough through a murukku mould (using rectangular shaped ribbion pakkoda plate) into the oil. Deep-fry the Ribbon pakoda, till crisp and golden brown.


Don't make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil .


Those who don't have murukku mould can make "Thattu Vadai/Thatti" with this same flour

1.Rolling dough into small size balls and press it to flattern

2.Deep fry in oil



This is one of the traditional sweets of Tamil Nadu. Especially in villages Almost every one knows how to make it. Its very simple and easy to make.


1. Rava - 1 cup

2. Powdered Sugar - 1 cup

3. Ghee- 1/4 cup

4. Cashews - less than 1/4 cup

5. Raisins - less than 1/4 cup

6. Cardamom 1-2

7. Milk -50ml


1. Dry roast rava for a few minutes till the flavour comes out.

2. Mix this rava with powdered sugar.

3. Fry cashews in ghee and mix it with the above.

4. Peel cardamom skin, and pound it well and add it to the above mixture

5. Sprinkle little milk if needed and make small balls.



To clean copper pots, sprinkle a little salt, rub with the cut side of a halved lemon and rinse with water.

Fish smell tends to linger on the pots and pans long after the cooking. Brew some tea (for ten to fifteen minutes) in the pot/pan in which fish has been cooked. Discard tealeaves and water. Fish smell will disappear.

Used milk glasses should be rinsed with cold water instead of hot water before washing, as hot water cooks the milk and makes them harder to clean.

For cleaning vessels add a handful of common salt to the washing powder for better results.

Soak burnt pans in a solution of ammonia and water, for an hour. Clean with used lemon and then with soap and water. They will sparkle again.

To remove tea or coffee stains from pots or cups, rub the stained area with a little salt and rinse afterwards.

To remove unpleasant odours from the oven, place a wide pan with warm water to which used tealeaves have been added and leave it to stand in the oven for some time. Even a bowl of warm water with vinegar or lemon juice does the trick.

To cut grease and odour on dishes, add a tablespoon of vinegar to hot soapy water.

You can clean darkened aluminum pans easily by pouring in two teaspoons cream of tartar mixed in some of water. Place on heat and boil for 10 minutes.

To unclog a drain, mix a cup of salt with a cup of baking soda. Pour these into the drain, and then add a pot of boiling water.

If you drop an egg on the floor, cover it with salt an let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.


1. Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.

2. Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.

3.Vinegar brought to a boil in a new frying pan will prevent foods from sticking.


1. Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.

2. While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.

3. Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.

4. Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.

5. A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.


1. To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.

2. Onions will brown faster if half a teaspoon of salt is added to the onions while frying.

3. Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.

4. To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.

2. Onions will brown faster if half a teaspoon of salt is added to the onions while frying.

3. Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.

4. To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.


1. Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.

2.If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.

3. Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.

4. While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.

5. To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.

6. The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.

7. When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.

8. Never beat idli batter too much because the air which has already incorporated during fermentation is lost.

9.To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.


I know for most of the bachelor' s find it very difficult to cook after coming from office.I agree with you guys doing both jobs is really difficult in regular basis. I want tomake you comfortable by sharing this recipe with you.


1. Chicken - 500 gms.

2. Onions(sliced) - 2 nos.

3. Oil - 2 tbsps.

4. Salt to taste


1. Poppy seeds(roasted) - 2 tsps.

2. Cashewnuts - 10 nos.

3.Coconut(grated) - 2 tbsps.

4. Coriander leaves(chopped) - 2 tsps.


1. Yoghurt(curd) - 1 cup

2. Ginger-garlic paste - 1 tbsp.

3. Chili powder - 1 tsp.

4. Coriander powder - 1 tsp.

5. Garam masala - 1 tsp.

6. Pepper powder - ½ tsp.


1. Mix all the ingredients for marination.

2. Wash and marinate the chicken in the marinade for atleast 2 hours.

3.Grind coconut, coriander, poppy seed and cashewnuts to a fine paste and keep aside.

4.Take oil in a microwave safe container, add sliced onions and micro cook for 5 minutes.

5.Add the marinated chicken, mix and micro cook covered for 12 minutes.

6.Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.

7.Serve hot garnished with coriander leaves.



In South India Rasam normally forms the second course in menu. There are various ways of preparing it. It is normally mixed with white rice/plain cooked rice and eaten with different poriyals/curries for sidedish. Making Rasam is very simple and will be prepared in five mins. Rasam made with Dal water tastes good when compared to rasam made with plain water.



1. Toor dal - 2 tsp.

2. Tomato -1/2 or one small

3. Tamarind -very little(nellikkaisize / Gooseberry size)

4. Turmeric powder - 1/4 tsp

5. Garlic -2 cloves

6. Red chilli - 2

7. Oil -1 tsp

8. Curry leaves,corriander leaves,salt - as needed

9. Sambar powder -1/2 tsp

10. Rasampowder - 1/4 tsp

Preparation of Dal water

1. Cook dal with little turmeric powder ,tomato , one clove garlic by adding more water.
(mash dal well with water and make dal water)

Rasam Mixture

To dal water made by cooking dal add tamarind juice ,sambar powder,pinch of chiili powder(if needed),
Rasam Powder, salt and check the taste


1. Pour 1 tsp of oil.

2. Grate another garlic clove and add that to oil

3. Saute Mustard seed,curry leaves,corriander leaves and redchilli

4. Add above prepared
Rasam Mixture

5. When it is ready to boil switch of the gas and your rasam is ready.

Rasam Powder

1. Pepper -2 tsps

2. Jeera- 3 tsp

Grind it together and keep.


In south India especialy TamilNadu Sambar is very famous and common one. This sambar is different from the one we make for ven pongal with Moong dal.Toor dal Sambar especially means drumstick sambar there.Nothing can beat that.Drumstick is not the only vegetable you can make sambar with it but you can make sambar with any vegetables like bringal/eggplant ,carrot ,small onions, bottle guard etc.Only Bitter guard is not used for making sambar since it is bitter in taste.Instead it is used for making puli kolumbu.In making Samar some may grind a spoon of dal,corriander seeds,redchilli etc and others make it as a simple one with out grinding anything. The Sambar which I used to make is very very simple if I say I won't sambar powder too it will be a great surprise for you.But that is the truth.


To cook dal first

1. Toor dal - 1 cup

2. Tomato small - 1

3. Turmeric powder - 1/4 tsp

4. Garlic cloves - 1

5. Oil - 1/2 tsp (optional)

For making Sambar

1. Vegetable - 1 cup ( anything you have except bitter guard)

2. small size onion -1

3. Tamarind - very little (gooseberry /Nellikkai size )

4. chilli powder - 1 tsp

5. oil - 1 tsp

6. Mustard - 1/2 tsp

7. Curry leaves - as needed

8. A pinch of turmeric powder

9. salt as needed


1. Cook dal with all the ingredients in "To cook dal first".

2. Pour oil in kadai and saute mustard seeds and curry leaves.

3. Add cutted onions and fry.

4. Add cutted vegetables ,a pich of turmeric and fry for 2 mins

5. Add little water,chilli powder and fry

6. Add cooked (mashed) dal

7. Extract juice from tamaring by soaking it in water and add the juice.

8. cook until tamarind smell goes away and vegetables get cooked.



Just to share with you......

Recently I came accross this recipe when I was browsing something.I thought of trying it yesterday.So I made javarusi ladoo /sabodhana ladoo yesterday.

My friend along with her hubby who are near by came to my house and I gavethem javarusi ladoo and asked them what it was? They told taste and smell is very good .They were not able to found out what it is.You also try it out and tell me how it is.



1.Sabudhana/javvarusi/Sago - 1 cup

2.Sugar -1 cup

3.Cashewnuts - 10

4. dry grapes -10

5. Milk - 25 ml

6. Ghee -2 tsps


1.Fry/Roast Sago in a dry kadai for 5 to 10 mins in medium flame

2.Grind it into fine powder and sieve it to remove if big particles are there.

3.Roast Cashewnuts and dry grapes in ghee.

4.Add sago powder,sugar,cashewnuts and grapes.Sprinkle hot milkand make ladoo's.


Make Fresh Eat fresh.Don't keep it for days it may harden.



Tarmarind uses in herbal tea for reducing malaria fever. Due to its medicinal value, tamarind is used as an Ayurvedic Medicine for gastric and/or digestion problems.

Tamarind is used most frequently in tamarind juice, which is a natural coolant for the body and enjoyed by many during these hot Caribbean days.

The pulp is used for making sauces, curries and beverages. It cures dysentery and boils on human skin.

A preparation from the seed is useful for sizing cotton, woolens and jute fabrics and dying silk.

The seed oil serves as a varnish for toys, dolls, idols. Tamarind is used in cases of gingivitis and asthma and eye inflammations; and lotions and poultices made from the bark are applied on open sores and caterpillar rashes.

The tamarind powdered seeds are made into a paste for drawing boils and, with or without cumin seeds and palm sugar, are prescribed for chronic diarrhea and dysentery.

The leaves are some times used in subacid infusions, and a decoction is said to destroy worms in children, and is also useful for jaundice, and externally as a wash for sore eyes and ulcers.

Tamarind pulp, being rich in vitamin C, is valuable in preventing and curing scurvy.

It is significant that tamarind does not lose its antiscorbutic property on drying as in case of other fruits and vegetables.

Tamarind crushed with water and made into a poultice, the leaves are applied on inflamed joints and ankles. It reduces swelling and pain.


Just to Share with you......

I remember my first long trip was at the age of 10.Including my family members around sixty of us went on a 5 days tip to Ramaswaram,Kanyakumari etc.I heard that in olden days when people are travelling they will carry food (Katti soru) with them since they have to travel long distances by walking for days together and foods are not available on the way.We also made "Katti soru" in a different way.Guess what it is? Yes you got it .Itz nothing but Tamarind rice.The speacialty with tamarind rice is that we can keep it for minimum of two days.It won't get spoiled.Another speciality is when hours passes the taste will be too good.So from that Trip onwards till now whenever I am planning to go outside I will plan for Tamarind rice.

Little information about Tamarind

Tamarind is said to cool the system and cleanse the blood. The pulp, rich in vitamins and minerals, is used in Chinese medicine. The bark treats asthma, and a paste made from the leaves or the seeds is used to treat boils. The flowers are said to reduce blood pressure.They contain vitamin C and are very useful in preventing and curing scurvy. The pulp of the ripe fruit is used in acute constipation and liver disorders like jaundice. The powdered seeds are given in dysentery. They are also applied locally for contracting the vaginal passage.
For more information about Tamarind uses click here.

See recipe for Cumin and Tamarind Refresher.


1. Rice - 1 Cup

2. Water - 2 Cups

3. Tamarind Raw - 1 big Lemon size ball

4. Red chillies - 15 Nos

5. Raw Peanuts - 1/2 Cup

6. Salt - Acc to taste

7. Mustard Seeds - 1/2 Tsp.

8. Channa dal - 1 Tsp.

9. Urad dal - 1 Tsp.

10. Curry leaves - few

11. Turmeric - 1/2 tsp.

12. Oil - 3 Tbsp.

13. Onion - 1


1. Cook the rice with water and little salt and keep aside.

2. Soak Tamarind in water for sometime extract the juice .

3. Heat a pan and add oil.

4. Saute Mustard seeds,Channa dal,Urudal and curry leaves.

5. Add the Peanuts & fry for a minute.

6. Cutted Onions and Red chillies.

7. Pour in the tamarind extract and add turmeric powder.

8. Let it boil till it leaves the raw smell and oil seperates on top also the consistency of the gravy becomes semi solid.

9. Finaly add Cooked rice to gravy.


Just to share with you...

This is an normal way of making tomato rice. When I was kid I always used to grow tomato plant in our house because it grows just like that and no need to be taken care of regularly.Where ever the seed gets scattered plant will grow.I love to pluck the ripen tomatoes .For plucking sake I always used to ask my mom to cook tomato rice.


1. Rice - 1cup

2. Onion -1 (small)

3. Garlic - 4 pods

4. Cilantro to garnish

5. Tomatoes -2

6. Green chillies - 3

7. Chilly powder - 1/2 tsp

8. Oil - 1 tbsp

9.Sombu -1/2 tsp

10.Curry leaves -10

11.Salt to taste


1. Cook the rice with little salt ,and allow it to cool in a plate.

2. Cut the onion,garlic,tomatoes,Chillies.

3. In a pan add oil,then add Mustard ,sombu ,Curry leaves and fry for a minute.

4. Cut garlic into small pieces.

5. Add the onion,garlic,chillies,tomatoes. Add Chilly powder and salt to taste.

6. Stir well till the tomatoes are tender and then add the cooked rice and keep in low flame for 5 minutes with constant stirring.

7.Garnish with cilantro.


An abundance of delicious mangoes are available in the summer months, ideal for enjoying in many different ways throughout the day.In south India people will add a piece of Mango to drumstick sambar to add flavour.These mangoes we used to cut spary mixed salt and chiily powder and eat as raw.We used to make pickles and kolumbu.If you are bored with these try this recipe it is vey good.

The health benefits of fresh mangoes are hard to beat - they contain more beta-carotene than any other fruit and a 200g serve of mango contains up to three times your recommended daily intake of Vitamin A and Vitamin C.


1. Rice-1 cup

2. Grated Mango-1 cup

3. Green pepper 4

4. Chopped Onion-1/4 cup

5. Channa and urudal-1 tsp each

6. Peanuts-2 tbsp

7. Mustard-1 tsp

8. Curry leaves-for flavor

9. Salt-to taste

10. Oil-1 tbsp


1. Cook rice and allow with little salt it to cool.

2.In a sauce pan, heat oil, add dhals, peanuts and fry well. Add mustard and let it splits, then add the curry leaves, chopped onion, green pepper, salt and the grated mango. Saute this till mango is cooked.

3. To this add the cooked rice an mix well.


Lemon Rice is very simple and takes less than 10 minutes.This South Indian dish is easily put together when you are in a hurry. You can also make it with leftover rice also. When you are going for a picinic and you don't want to go for outside food you can prefer lemon rice that time you.In US there is no hesile of sqeeezeing lemon also we are geeting lemon juices every where which can making our job easy.


1. Rice - 1 cup

2. Lime/Lemon -1

3. Onion - 1 (small)

4. Green chillies -5

5. Mustard - 1 tsp

6. Urad dhal -1 tsp

7. Channa dal - 1 tsp

8. Turmeric powder (Haldi) - 1/2 tsp

9. Peanuts/Groundnuts - handful (as needed)

10. Salt to taste

11. Oil - 1 tbsp

12. Curry leaves and corriender leaves for garnishing


1. Cook the rice with little salt and allow it to cool in a plate.

2. In a pan add oil,Saute Mustard and curry leaves/corriender leaves.

3.Then add urad dhal, channa dal and fry till dal' s becomes golden brown

4. Cut the onion and add to it and fry well. Then add cutted Green chillies.

5. Add turmeric powder and salt to taste and leamon juice (nearly 1 1/2 tsp)

6. Fry for 2 minutes and then add the cooked rice mix well.

7. Fry peanuts seperately in dry tava and garnish the rice


Rice is an important constituent of Tamil cuisine, there are a variety of rice preparations, and food items of rice are available for all the meals of the day.Coconut rice is good in taste.If garnished with roasted Cashewnut it gives Rich look.In Tamil nadu for VALAIKAPPU (baby shower) people prepare many variety rices.The very common are Lemon rice,Tamaring rice and coconut rice.


1. Rice-1cup

2. Grated Coconut-1cup

3. Channa dhal and Urudal - 1 tsp each

4. Mustard - 1tsp

5. Onion- 1

6. Green Chillie - 5

7. Oil - 1 tbsp salt

8.Curry leaves as needed


1. Cook rice and allow it to cool.

2. In a pan pour oil and saute mustard.

3. After the mustard gets split add curry leaves and dals and fry it will till dals become brown

4 . Add chopped onion and chilli fry for few mins.Then add the grated coconut and fry for 5 mins.

5.Finally add cooked rice and leave in low flame for 5 minutes


This yummy rice is a great way to sneak some veggies into your loved ones who would otherwise pass on them. Wonderful change from the usual variety rice.


1. Basmathi rice - 1 cup

2. Cilantro (cut) - 1 cup

3. Oil - 1 tsp

4. Red chillies - 5

5. Grated coconut - 1 tbsp

6.Onion - 1 (small)

7. Mustard - 1 tsp

8. salt to taste


1. Cook the rice with little salt and allow it to cool in a plate.

2. In a pan add the oil,then add mustard and let it split for 1 minute.

3. Cut the onion and add to it and fry well.

4. Then add the red chillies ,the grated coconut and cilantro .

5. Add salt to taste.Fry for 4 minutes and then add the cooked rice and keep in low flame for 5 minutes with constant stirring.


While making variety rices cook rice with little salt so that slat will be mized evenly


Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. So give carrots to your kids.If they are not ready to take just add grated carrot and rice together with some sauting give them as a carrot rice for their lunch.They will love the taste and color of it.


1.Grated carrot- 3/4 cup

2. Basmati rice-1cup

3. cinnamon -4

4.cardamom -2



7.onion -1

8. ghee - 1 tbsp

9. oil - 1 tbsp

10. Chillies -5

11.Salt to taste


1.Cook rice with little salt and allow it to cool.

2.Cut onion,green chillies.

3.In a pan pour oil and ghee,add cinnamon,cardamom,cloves,onion,chillies,grated carrot,salt and fry for 5 -7 mts.

4.Then add the cooked rice and garnish with cilantro.



Just to share with you....

In TamilNadu venpongal with Coconut chutney and moong dal sambar is very common.I remember when I was young and my mother would ask which Dal you would like to eat today, our reply used to be the 'black Dal', 'green Dal', 'yellow Dal', 'pink Dal', 'white Dal' and so on.There are so many types and varieties of Dals and sure we didn't know all the names.

Moong dal in particular is very easy to digest.Split yellow moong dal (pesara pappu) are tiny lentils that have been split and de-hulled; they cook up super-fast with no need for soaking or pressure cooking.This moong dal sambar not only goes well with VenPongal but also with Idlis and Dosa's.If you use pressure cooker to cook moong dal then this sambar will be made in 5 mins.



1. Moong dal - 1 cup

2. Tomato small size -1

3. Turmeric powder - 1/2 tsp

4. Garlic cloves - 1

5. chilli powder - 1/2 tsp

6. Salt to taste

For seasoning

1. oil -1 tsp

2. Mustard -1/4 tsp

3. Curry leaves and corriander leaves as required

4. Onion small size - 1

5. Green chillies - 4


1. Cook dal with turmeric powder,tomato,garlic,chilli powder and salt by adding 4 cups of water in pressure cooker .

2. When it is done mash it with spoon and keep aside.

3. Pour oil in tava.Saute Mustard and add curry leaves

3. Add cutted onions,lengthwise split green chillies and fry well till onion becomes golden brown.

4. pour dal into kadai and keep for 5 mins in stove.

5. Garnish with Corriander leaves.


Just to share with you...

Usually sambar means we know that it s made with Dal.For a change this sambar is not made with dal.Instead it is made simlar like coconut chutey with spices,little onion and tomato.It can be made with in 5 mins.It is very tasty too.This goes very well with dosa especially.


For grinding

1. Coconut grated - 3 tsp

2. Pottu kadalai - 1 tsp

3. Tomato small - 1

4. Red chilli -2

5. turmeric - 1/4 tsp

6. pattai,cloves - 1 each

7. big zeera/sombu - a pinch

8. Onion cutted -3 tsp

9. salt to taste

For frying

1. length cutted onions -2 tsp amount

2. green chillies - 2

3. curry leaves - 8 leaves

4. Mustard - 1/4 tsp

5. oil 1 tsp


1. Grind all the ingredients which is mentioned for grinding into fine paste

2. Pour oil in kadai.Saute Mustard and curry leaves.

3. Add onions and green chillies and fry for 2 mins

4. Make the Paste Watery like RASAM CONSISTENCY by adding water and pour into kadai.

5. Boil for 10 mins.Sambar is ready.


Just to share with you....

This chutney is a recipe from my hubby's Grandma.My hubby likes not only her recipe but loves her a lot.Now she is no more.Thanks to her I am blogging this recipe here.


Excessive Bleeding

Several groups of researchers in England have reported using groundnuts or groundnut products in the treatment of hemophilia, an inherited blood disease which causes haemorrhage. Beneficial results have also been reported from the use of groundnuts in severe cases of epistaxis or nose bleeding and in cases of excessive bleeding during menstruation in women.


Groundnuts are considered beneficial in the treatment of obesity. Experiments have shown that weight can be reduced by eating a handful of roasted groundnuts with tea or coffee without sugar an hour before lunch time. It reduces appetite and thus reduces the weight gradually.


Groundnuts are valuable in diabetes. Eating a handful of groundnuts daily by diabetics will not only prevent mal‑nutrition, particularly the deficiency of niacin, but also checks the development of vascular complications.


Groundnuts are also useful in diarrhoea, especially chronic diarrhoea which is more frequent immediately after meals. The patients can benefit greatly by drinking goat's milk in which lemon is squeezed with a handful of fresh roasted groundnuts. This type of diarrhoea is caused due to nicotinic acid deficiency. The groundnuts, which has required quantity of niacin, are valuable in this disease.

Teeth Disorders

Chewing fresh groundnuts with a pinch of salt strengthens the gum, cures stomatitis, kills harmful bacteria and safeguards the enamel of the teeth. The mouth should, however, be washed with water after eating groundnuts.
Groundnut oil can serve as a beauty aid. A teaspoon of refined groundnut oil, mixed with equal quantity of lime juice, may be applied daily on the face once before going to bed. It keeps the face fresh. Its regular use nourishes the skin and prevents acne.

Peanut / Groundnut chutney


1. Peanuts/Groundnuts - 1 cup

2. Corriander seeds - 2 tsp

3. Cumin seeds/Zeera - 1 tsp

4. Tamarind paste - 1 tsp

5. Oil - 1 tsp

6. salt to taste

7. Red chillies - 3 to 4

For seasoning

1. Oil - 1 tsp

2. Mustard seeds - 1/2 tsp

3. curry leaves - 5 leaves.


1. Pour oil in kadai and roast/fry peanut,cumin ,Red chillies and corriander well.

2. Grind the roasted things with tamarind and salt to taste

3. Saute mustard and curry leaves in oil and add that to Grinded paste.

5. Your tasty Peanut chtney is ready to go.


For your Knowledge....

The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.

Garlic contains several potent antioxidants, and there is evidence that its addition to the diet may help reduce the incidence of gastric and colorectal cancers.

The chemicals in garlic can help reduce serum cholesterol, hypertension, blood clotting, blood sugar, bowel parasites, respiratory and other infections, and the aging process itself.

Hope you know that Garlic is an Enzyme trigger.Herbalists have prescribed garlic to treat infections, heart ailments, and other maladies since at least the Middle Ages. In the past few decades, scores of scientific studies have begun identifying solid mechanistic underpinnings for many such age-old claims -- and a few newer ones, such as the pungent bulb's potential for fighting cancer.

But some people don't like the raw smell of garlic. I assure that such people also will like this recipe .


1. Garlic cloves - 10 (peeled big size)

2. Big tomato - 1 (cut)

3. Red chilli - 4

4. Salt to taste

For seasoning

1. curry leaves - 5 leaves

2. Mustard - 1 tsp

3. oil - 1 tsp


1. Grind Garlic cloves,tomato,Red chilli and salt into paste.

2. Saute Mustard seeds and curry leaves in oil.Then to it add the grinded paste.

3. Keep this in very low flame and fry for 10-15 mins the garlic smell goes away and oil seperates in top.


Frying in low flame is the key for the success of this recipe



Just to share with you....

Before learning to make corriander chutney I always think Corriander/Cilantro leaves are used only for garnishing since it gives good flavour to recipe. After learning how to make chutney,rice with it now I am using it fully in variety of ways.This corriander chutney really goes well with Idli and dosa's.

During my MCA my friend Edith Linda used to bring small buns for lunch sometimes.I was surpried to see instead of jam or buttter in the middle she used to bring with Corriander chutney. It was too good .If corriander chutney is in refrigerator one or two buns and little chutney will save your time of making breakfast when you are not feeling well or some other cases.

Cilantro chutney


1. corriander leaves - a bunch

2. green chillies - 4

3. tamrind paste - 1/2 tsp

4. grated cocount - 2tsp

5. channa dal -1 tsp

6. urudal - 1 tsp

7. salt as per taste

8. oil -1 tsp


1.Wash and clean the corriander leaves.

2. Pour oil in pan and heat.

3. Fry channa dal and urudal till it becomes goldenbrown.

4. Add corriander leaves to it and fry well

5. Before switching off add coconut and tamarind paste

6. Grind it till chutney turns smooth.


Just to share with you....

Mint chutney called as green chutney is very cooling in the summer and usually eaten with samosas and other fried snacks. It's really easy to make and will keep in the fridge for around 5 days if covered with clingfilm or in an airtight container.In my house we used to grow fresh mint and coriander .Not much space is needed for it.

You can use mint as pot plants with other balcony herbs. This is a good herb for keeping ants away from doors and combating mice and fleas. Keep mint leaves near food, beds and wardrobes. Throw a few in the doghouse, and even rub the dog with them.


1. Mint leaves - a bunch

2. green chillies - 4

3. tamrind paste - 1/2 tsp

4. grated cocount - 2tsp

5. channa dal -1 tsp

6. urudal - 1 tsp

7. salt as per taste

8. oil -1 tsp


1.Wash and clean the mint leaves, then pluck it from its soft stem.

2. Pour oil in pan and heat.

3. Fry channa dal and urudal till it becomes goldenbrown.

4. Add mint leaves to it and fry well

5. Before switching off add coconut and tamarind paste

6. Grind it till chutney turns smooth.


In south India especially Tamil Nadu we can say breakfast is not a proper breakfast without idli /dosa and coconut chutney.This mild chutney is the perfect companion for idlis ,dosas and uttapams.Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients.It is easy to prepare.tase is also very good.



1. Fresh Coconut -4 tsp (grated)

2. Green Chillies - 2

3. garlic 1 - piece (optional)

4. Pottu kadalai - 2 tsp5. Salt as per taste

For seasoning

1. oil - 1 tsp

2. Mustard seeds - 1 tsp

3. curry leaf - 1 sprig


1.Grind all the Ingredients: (except those for seasoning) together.

2.Blend the mixture until it forms a coarse paste. Transfer it to a bowl.

3.Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.

4.Quicky stir the mustard seed mixture into the pureed coconut mixture.


Facts about Tomato
  • Tomato products are beneficial in aggressive cancers.
  • Tomatoes are good for the eyes.
  • Lycopene, the most abundant carotenoid in the blood serum, was found to be the key antioxidant that guards against ARMD ( Age-Related Macular Degeneration), a condition that may cause blindness.
  • Tomatoes are high in Vitamin A, Vitamin C, Calcium and Potassium
Facts about Onion
  • The name may come from onion’s “union” or singleness as a bulb.
  • It is said to be the basis for the name of Chicago, which comes from an Indian phrase meaning "The place where the wild onion (or garlic) grows”.
  • It is the most popular herb, since it is nutritionally satisfying in addition to being flavorful.
  • Homeopaths use a dilute extract as a treatment for colds, but most other medical systems use it in a non-specific fashion as a warm, invigorating and satisfying tonic herb.
  • It is sometimes used topically to treat insect stings, but personal experience suggests it lacks any significant anti-allergy properties.
  • It has mild anti-microbial qualities and has been used in wound treatment.

Let us combine Valuable Tomato and Onion and make chutney to have in our food.

Tomato Onion Chutney


1. Big Tomato - 1

2. Red chillies - 2

3. Onion - 1

4. Oil - 1 tbsp

For seasoning

1. Oil - 1 tsp

2. Mustard seeds - 1 tsp

3. curry leaves - 1 sprig


1. In a pan heat tsp of the oil and add cutted tomato and onion and fry it well till onion becomes golden brown.

2. Grind the fried things.

3.Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.

4.Quicky stir the mustard seed mixture into the tomato chutney.



This is a very good side dish for chappathi.If you are a vegetarian then in that case you can go for mixed vegetable curry instead of Chicken gravies.This is a healthy curry too since having lot of veggies in it.


1. Carrot,Peas,Cauliflower,Beans altogether -- 1 cup

2. Cinnamon stick - 1

3. Cloves - 2

4. Onion small size - 1

5. Tomato small size - 1

6. Grated coconut -2 tsp

7. Corriander powder -1tsp

8. Chilli powder - 1/2 t0 1 tsp

9. Turmeric Powder -1/2 tsp

10. Salt to taste


1. Grind onion,tomato,coconut,corriander powder,chilli powder,turmeric powder into fine paste

2. Pour oil in tava. Splatter cinnamon sticks and cloves

3. Add all vegetables and fry with little salt

4. Add the grinded paste,salt and little water

5. cook until vegetables are done and gravy thickens.


You can buy mixed vegetable packets from frozen food section and can use that too.It will save your time.In that case try to avoid corns because this will make your curry sweet.


Just to share with you....

Toor dal is the most widely used dal in India. This slightly sweet, nutty flavored lentil is highly digestible. This South Indian staple is included in sambar and rasam soup. In North India ,Chappathi and Dal is very common food.During my pregnency I was in India.In US my hubbies roomate was North Indian.He used to cook Chappthi and Dal.After having his combination my hubby likes this combination a lot than others.This is simple to make.


1. Toor dal - 1 cup

2. Zeera - 1 tsp

3. Curry leaves as required

4. oil -1 tsp

5. Onion small size - 1

6. Green chillies - 4

7. Garam masala - 1/2 tsp

8. Turmeric powder - 1/2 tsp

9. Salt to taste


1. Cook dal with turmeric powder and salt by adding 3 cups of water in pressure cooker . When it is done mash it with spoon and keep aside.

2. Pour oil in tava.Saute zeera and add curry leaves

3. Add cutted onions,lengthwise split green chillies,garam masala and fry well till odur goes away

4. Add the fried contents to dal.

5.If you want Garnish with Corriander leaves.


Easy way is to saute all in pressure cooker pan first then to it add dal,salt,turmeric powder,water and keep for 4 -5 whistles.


Just to share with you.....

Channa Masala is spicy chickpeas.My friend Maitri goel has taught me how to make Channa masala which goes very well with Bhatura which we call as chola puri in south India.It goes well with Chapathi's too.This is a wonderful "confort food" dish - which is really very easy to make.


1. Chola - 1 cup

2. Zeera - 1/2 tsp

3. Curry leaves and corriander leaves

4. Onion -15. Ginger-garlic paste -1 tsp

6. Garam Masala - 1 tsp

7. Tomato paste or Tomato Puree -3 tsp(use 1 small size tomato for paste)

8. Dhaniya powder/Corriander powder -1 tsp

9. Chilli powder - 1 tsp

10. Turmeric powder -1/4 tsp

11. Salt to taste


1. Soak channa/chola in water for 8 hrs

2. Pressure cook chola with salt

3. Pour little oil in pan ,Saute zeera and curry leaves.

4. Cut 1/2 onion and add. Fry it till golden brown.

5. Add garlic-ginger paste. Then add onion paste. Fry till oil comes out.

6. Then add tomatopaste or tomato puree and fry for 3 mins.

7. Add chilli powder,Corriander powder,turmeric powder and mix well.

8. When masala is done, add chola and little water.

9. Check salt. Let cook for few minutes.

10. Garnish with Corriander leaves.


1.Instead of turmeric power Pressure cook channa with salt to taste and 1 teabag, or put little loose tea-leaves wrap it in a cloth tie it and put it. This will change the color of chola to black.

2.Try with brown sundal also

3.If you forgot to soak channa then cook channa with a pinch of samayal soda (sodiumbicorbonate) or bakingpowder along with salt to taste upto 10 whistles.


Just to share with you.....

Chappathi’s which my mom used to make are soft and good sometimes but consistency is not there. I used think people from Tamilnadu cannot make good chapathis like North Indians. In south Indian homes at least one time we might have had fight between our teeth and chappathi's.
I remember sometimes my husband waged a war between his teeth and my Chappathi! It was very embarrassing for me that time.I could not make a decent Chappathi....It was very upsetting for me in those early days of my marriage...I was frantically looking for tips and clues to make my Chappathi softer.

After discussing with my friends Maitri goel (North Indian) and Geetha ( Karnataka) who makes really really good chappathis. I have realized some of my mistakes they are:

1. The dough which we are making for chappathi should not be hard. I used to think if dough is little loose kind of, it will stick and pressing it will be difficult .So, I used to make tough doughs.That was my first mistake.

2. Secondly, I won't use flour while pressing into chappathi's instead I used oil which is very simple. No flours are scattered here and there etc.

3. Thirdly we should not over cook chappathi's.

After correcting my mistakes, my Chappathi too puffs up.....I have to eat it hot after 3 hours it will become hard when compared to the softness when it is hot.

Six months back I went to North Carolina to meet two of my Brothers. My Sister-in-law Mallika who is in Winson Salem was making chappathi for dinner one day. I was standing nearby I saw her adding OLIVE OIL. I asked her why she is adding olive oil. She told me it will make chappathi’s soft. What she said is true.The chappathi's are so soft. When you have remaining chappathi’s on next day, the same softness is there.

Now, very good chappathi maker. No more war between teeth and chappathi's in my house now a days. I am bold enough to serve anybody my Chappathis!!


1. Wheat flour - 2 cups

2. Salt - 1/2 teaspoon

3.Olive oil-1 tsp


1.Take wheat flour,olive oil and add salt. Slowly add and mix well. Knead into medium soft dough.

2. Cover the dough with cloth and leave it for half an hour.

3.Then make this flour into even sized balls, and roll them out with a chappathi roller on a board by adding flour occasionally (So that they do not stick to the board).

4.Heat a dosa tawa. Cook the chappathis one by one when the tawa is hot and dry. Add a tsp of oil along the edges. The chappathi will pop up. Turn over once and cook other side also.

Side dish


1. Chappathi dal

2. Channa Masala

3. Mixed Vegetable curry

Non veg

1.Chicken Gravy

2.Hot and spicy chicken gravy


Olive oil keeps chappathi very soft.Next day also the same softness will be there.