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Baked Pakodas

Tue, 24 Aug 2010 19:39:00 +0000

बेक्ड पकोडेIngredients:Maida: 3/4 CupBesan : 1/4 CupWheat Flour: 1/4 CupFinely Chopped Green Capsicum: 1/3 CupFinely Chopped Red Capsicum: 1/3 CupFinely Chopped Onion: 1/3 CupGaram Masala: 1/2 tspOil: 2 tspBaking Soda: 1 and Half tspBaking Powder: 1/2 tspYogurt: 1/3 CupMilk: 1/3 CupFinely Chopped Coriander: 1/4 CupSalt and Red Chili Powder As Per TasteProcedure:Preheat oven at 400 F. Keep parchment paper on baking sheet.Heat oil in one kadhai. Then add chopped onion, capsicum, garam masala and salt. Cook it for 4-5 minutes. Let it cool.Then add all flours, baking soda, baking powder, red chili powder and salt in a mixing bowl. Add cooked capsicum in flour bowl. Mix it very well.Then add yogurt and milk slowly to form a sticky dough.With the help of spoon drop dough on to baking sheet.Spray cooking oil on uncooked pakodas.Place it in oven and reduce the heat to 350 F. Cook these pakodas till they become golden brown. Serve these warm pakodas with any chutney or sauce or ketchup. Adapted From: MadhuramTrupti Fahsion Deals For Less [...]

Eggless Scones

Fri, 13 Aug 2010 14:12:00 +0000


  • Self Rising Flour: 2 Cups
  • Soften Butter: 3/4 Cup
  • Sugar: 1 Cup (Depending on your taste)
  • Ground Almonds: 1/2 Cup
  • Raisins: 1/4 Cup
  • Warm Milk: 3/4 Cup
  • Dahi / Curd / Yogurt: 2 tbsp
  • Pinch of Salt

  • Preheat oven for 350 F.
  • Mix flour and butter in a large mixing bowl.
  • Then add sugar, almonds and raisins and mix well.
  • In another bowl mix milk and yogurt.
  • Then add milk - yogurt mixture in flour slowly and mix well to form a soft dough.
  • Shape this dough as you wish and place these scones in a baking tray. 
  • Bake these scones for 20 - 25 min until they become golden.
  • Serve these warm scones with any Jam or Jelly.

Source - Monsoon Spices

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Broccoli Upama

Thu, 05 Aug 2010 14:48:00 +0000

 ब्रोकोली उपमा Ingredients:Finely Chopped Broccoli in Food Processor :  2 CupsBoiled Eggs: 2Dalia (Broken Wheat): 1/4 CupFinely Chopped Onion: 1/2 CupFinely Chopped Green Chillies: As Per TasteFinely Grated Ginger: 1 tspCumin and Mustard Seeds: 1 tspOil: 2 tbspCumin, Coriander Powder and Salt : As Per TasteProcedure:First of all in one pot keep broken wheat to cook.Remove yellow bulk of egg and cut white part into small pieces.Heat oil in one kadhai and  give tadaka of cumin seeds, mustard seeds and green chillies. Then add onion and fry until brown.Then add ginger and fry for a minute. Add food processed broccoli and small amount of salt. Mix well, cover it and cook it for 4-5 minutes. Then add broken wheat, eggs, cumin - coriander powder and salt. Mix it very well and cook it for another 4-5 minutes.Your upama is ready to eat. You can eat this upama as other upama. If you want you can eat this upama in boiled eggs. Cut boiled eggs into half. Remove yellow bulk and put upama into white egg and top with ketchup. You can serve broccoli upama like this in party too. ------------------------------------------------------------------------------------  Trupti Fahsion Deals For Less------------------------------------------------------------------------------------ [...]

Moong Soyabean Soup

Mon, 19 Jul 2010 14:03:00 +0000

मूग सोयाबीन सूपIngredients:Whole Moong (Green Gram) : 1 CupSoyabean or Soya Granuals or Soya Chunks : 1/2 CupTomatoes : 2Ghee or Butter : 2 tbspGarlic Cloves : 3-4Salt, Black Pepper Powder, Red Chili Powder, Coriander Powder, Cumin Powder: As per TasteProcedure:Pressure cook moong, soyabean and tomatoes.Finely shred or cut garlic cloves.Make fine paste of pressure cooked moong, soyabean and tomatoes.Heat ghee in a heavy bottom sauce pan. Then add garlic and cook till they become golden brown.Then add all powders in that and fry it for 10-15 seconds.Then add moong paste, salt and water. Let it boil.Serve this healthy soup with any crackers.  ------------------------------------------------------------------------------------ TruptiFahsion Deals For Less------------------------------------------------------------------------------------ [...]

Methi Ragi Soup

Mon, 12 Jul 2010 12:02:00 +0000

  • Ragi Flour : 1 tbsp
  • Finely Chopped Methi leaves : 1 Cup
  • Finely Grated Garlic : 1 tsp
  • Almond Powder or Ground Nut (Peanut) Powder : 1 tbsp
  • Ghee or Butter : 1 tbsp
  • Ajwain Seeds : 1 tsp
  • Water : 2-3 Cups
  • Salt and Pepper : To Taste
  • Grated Coconut For Garnishing 

  • First of all make a smooth paste of ragi flour in one cup of water.
  • Then heat ghee in one sauce pan. Add garlic and let it fry till get golden brown. 
  • Then add ajwain seeds, methi and little bit salt. Mix well and cook for 2-3 minutes.
  • Then add remaining water, salt, pepper, almond or ground nut powder.  This soup becomes little bit thick after cooling so add water according to that.
  • When water boils add ragi paste. Mix it well. Cook it for 4-5 minutes and  to avoid any lumps don't forget to stir in between. 
  • Serve this hot and healthy soup in a bowl with grated coconut garnishing.

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Carrot Apple Soup

Thu, 01 Jul 2010 13:44:00 +0000

गाजर सफरचंद सुप

  • Carrots: 2 Large
  • Apples: 1 Medium
  • Coarsely Chopped Onion: 1 Medium
  • Butter: 2 tbsp
  • Grated Ginger: 1 tsp
  • Vegetable Stock or Chicken Broth or Water: As Required
  • Salt, Black Pepper to Taste


  • Peel apple and carrots. Core apple and cut into 1 inch pieces. Chop carrot into small pieces.
  • Heat butter in heavy sauce pan. Then add chopped onion. Cook them until tender or light brown.
  • Then add carrots, apple, ginger, salt, black pepper, stock or broth or water. Stir well, heat to boiling over high heat. Then reduce the heat, cover and simmer until carrots are very tender.
  •  Remove pan from heat. Make smooth puree of this mixture. 
  • Serve this delicious soup with swirl of cream.

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Tandoori Brinjal (Eggplant) Slices

Tue, 30 Mar 2010 14:20:00 +0000

  • American Eggplant
  • Ginger - Garlic Paste
  • Garam Masala
  • Red Chilli Powder
  • Small Onion
  • Small Tomato
  • Coriander Leaves
  • Yogurt
  • Lemon Juice
  • Salt to Taste
  • Oil

  • Wash and cut american eggplant into around 1 inch thick slices.
  • Grind onion, tomato, ginger garlic paste, coriander, salt, garam masala, red chilli powder to smooth paste.
  • Transfer this paste into large bowl. Add yogurt and lemon juice and mix well.
  • Make 3-4 slits to each eggplant slice so that masala can go inside.
  • Coat all slices with masala very well. Let these slices marinate for 30-40 minutes.
  • Preheat oven on 350 degree F. Spray cooking on a baking tray. Arrange these marinated eggplant slices and brush remaining marinade on them. Then spray some cooking oil on them. Cook these slices till they become soft, brown. It will take approximately 10 minutes.
  • Serve these hot slices as a snack with any kind of chutney/sauce or serve with rice, roti.
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Medu Vada (Urad Daal Vada)

Sat, 27 Feb 2010 22:39:00 +0000

(image) Ingredients:
  • Skinless Urad Daal ( Skinless Blackgram Daal): 1 Cup
  • Finely Chopped Onion: 1/2 Cup
  • Finely Chopped Coriander: 1 tbsp
  • Finely Chopped Curry Leaves: 1 tsp
  • Cumin Seeds: 1 tsp
  • Shredded Fresh Coconut: 2 tbsp
  • Grated Ginger to Taste
  • Green Chillies to Taste
  • Salt to Taste
  • Oil to Fry
  • Wash urad daal 2-3 times and soak in enough water for 5-6 hours.
  • Grind daal to a smooth paste for long time with very very little water so that batter becomes very fluffy.
  • Then add remaining ingredients to the batter and mix well. If you make vadas immediately then they will not become very oily.
  • Heat oil in a kadai.
  • For making vadas, wet your hand and take small portion of batter. Make a small hole at the center of the batter with a thumb then slowly put in a oil. Add 2-3 vadas in a kadai at a time.
  • On medium heat deep fry these vadas from both sides till they become golden brown.
  • Remove these vadas and keep them on paper towel.
  • Follow this procedure for remaining batter.
  • Serve these hot vadas with any chutney, ketchup or sambar.

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Round Up of Tried and Tasted 'Wandering Chopsticks'

Mon, 09 Nov 2009 19:55:00 +0000

Here comes the round up of Tried and Tasted 'Wandering Chopsticks'. Christine of Kits Chow tried Fried Rice with Chinese Sausage from here, Vietnamese Dessert Soup With Corn and Tapioca Pearls from here, Vietnamese French Braised Short Ribs from here, Peruvian Chicken Soup (Aguadito de Pollo) from here, Su Su Xao Tom from here.Yasmeen of Health Nuts tried Vegetarian Lasanga from here.David Nguyen of Houston Wok tried Xiu Mai (Vietnamese Meatballs) from here.Priya of Priya's Easy N Tasty Recipes tried Latkes (Jewish Potato Pancakes) from here, Banh Kem Dua(Vietnamese Coconut Fan) from here, Buttermilk Biscuits from here.Lan Pham of Angry Creations tried Ma Po Tofu from here.Lata Raja of Flavours and Tastes tried Indian Naan from here. Ksenia of Tales of Spoon tried Vietnamese Dessert Pudding with White Beans and Sticky Rice in Coconut Milk from here.Usha of Usha Nandini's Recipes tried Banana and Coconut Frozen Yogurt Popsicles from here, Okra and Tomatoes from here. Radha of Urban Bites tried Pork Patties and Vietnamese Rolls from here.I tried Hummus from here.I would like to thanks again Zlamushka of Zlamushka's Spicy Kitchen for starting this wonderful event, Wandering Chopsticks for sharing all these wonderful recipes and not but list all blogger friends. For the month of January I would like to suggest Priya of Priya's Easy N Tasty Recipes for Tried and Tasted event. I hope you all will participate in that event too. ------------------------------------------------------------------------------------TruptiFahsion Deals For Less ------------------------------------------------------------------------------------ [...]

Hummus (Chickpea Spread) For T & T

Fri, 30 Oct 2009 16:15:00 +0000

I wanted to try hummus at home from long time but I didn't get time but today for Tried and Tasted I tried it and it came out yummy. Thanks Wandering Chopsticks for sharing this easy and delicious recipe. Thanks Zlamushka of Zlamushka's Spicy Kitchen for starting this wonderful event.

  • Chickpeas: 1 15 oz Can or 1 Cup soaked overnight and cooked
  • Cumin Seeds: 1/2 tsp
  • Sesame Seeds: 1 tbsp
  • Garlic Cloves: 2
  • Lemon Juice: 1 tbsp
  • Mint Leaves: 2-3 (Optional)
  • Salt to Taste
  • Olive Oil : 1 tbsp
  • Red Pepper Powder For Garnishing
  • In a food processor mix all ingredients and process till fine paste. Make a fine paste of all ingredients in the food processor.
  • Serve this hummus in a dipping bowl or spread on crackers, pita bread. You can use this spread in different sandwiches or you can make just hummus sandwich. This hummus is perfect for kids for a snack time with crackers, raw vegetables.
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Tried and Tasted: Wandering Chopsticks

Mon, 05 Oct 2009 15:24:00 +0000

Hello friends, this month I am hosting this month's 'Tried and Tasted' event. This event is a brain child of Zlamushka of Zlamushka's Spicy Kitchen. The aim of this event is to explore other foodies tastes, appreciate them and confirm that their recipes are worth it.This month's blog is Wandering Chopstick. The author of this blog is mysterious. She didn't want to reveal her identity :). She is from Southern California and blogging since June 2006. She loves to cook. She loves to try dishes from different cuisines. You can see her all recipes by cuisines here. So let's start cooking her lovely recipes.The rules are simple:Cook any recipe(s) from the blog of the month and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.Link your post to HERE and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss. Feel free to use this wonderful logo made by Ksenia of Tales of A Spoon. .Send me an e-mail to with your name, your post URL as well as the original URL and a picture (any size).Non-bloggers are more than welcome to participate. Simply e-mail me with your experience of what you cooked and please include a picture.Deadline is the Oct 31st and the round up will be posted within a week.--------------------------------------------------------------------TruptiFahsion Deals For Less ----------------------------------------------------------------- [...]

Methi Pakoda (Methi Fritters)

Wed, 23 Sep 2009 15:13:00 +0000

  • Finely Chopped Methi Leaves: 2 Cups
  • Besan Flour (Chickpea Flour): 2 Cups
  • Butter Milk: 1 Cup
  • Roasted Sesame Seeds: 2 tbsp
  • Roasted Dry Shredded Coconut: 1 tbsp
  • Roasted Crushed Peanuts: 2 tbsp
  • Crushed Black pepper As Per Taste
  • Red Chili Powder, Salt, Sugar To Taste
  • Hing (Asafoetida) : 2 Pinches
  • Baking Soda: 3 Pinches
  • Oil For Frying
  • Mix all the dry ingredients together very well.
  • Then add buttermilk small amount at a time in this mixture. Mix everything well.
  • The batter should not be very thick or very watery.
  • Heat oil in a kadhai and add 2 tsp of hot oil in a batter and mix this batter very well.
  • Slowly add 1 tbsp of batter in a oil. You can make 4-5 pakodas at a time depending upon size of kadai.
  • Fry these pakodas till golden brown.
  • Serve these hot pakodas with any kind or chutney or sauce.

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Eggless Blueberry Muffins

Fri, 28 Aug 2009 14:10:00 +0000

Ingredients: For 12 MuffinsAll Purpose Flour: 2 CupsBaking Soda: 1 & 1/2 tspSalt: 1/2 tspSugar: 1 CupMilk: 1 CupOil: 1/3 CupVinegar: 1 tbspFresh Bluberries: 1 & 1/2 CupsProcedure:Preheat oven to 400 F. Line a muffin pan with liners.Mix flour, salt and baking soda very well.In a bowl mix sugar, milk, oil, vinegar very well.Add dry ingredients to the wet ingredients and mix well.Add blueberries and gently mix them in batter.Fill muffin pan 3/4 and bake it for 20 to 25 min. until golden brown.Let sit in pan for 5 mins before removing to cooling rack. Enjoy these muffins anytime of the day.Source - MadhuramNow it's award time Sireesha of Mom's Recipes and Aparna of Aps Kitchen gave me Scrumptious Award'. Aparna also gave me 'Kreative Blogger Award', 'One Lovely Blog Award', 'I love Your Blog' award. Thank you very much Sireesha and Aparna for these wonderful awards.I would like to share this award with all my blogger friends. So girls enjoy these awards. ------------------------------------------------------------------------------------TruptiFahsion Deals For Less ------------------------------------------------------------------------------------ [...]

Varai Batata Vada (Swang Rice & Potato Vada)

Tue, 18 Aug 2009 15:40:00 +0000

  • Cooked Varai/ Sauri/ Swang Rice: 2 Cups
  • Boiled Mashed Potatoes: 2 Cups
  • Coarse Powder of Roasted Peanuts: 1 Cup
  • Coarsely Crushed Cumin Seeds: 2 tbsp
  • Finely Chopped Coriander Leaves: 1 Cup
  • Finely Chopped Green Chillies: As per Taste
  • Lemon Juice: 2 tbsp
  • Salt To Taste
  • Oil for Frying


  • Mix all ingredients (except oil) very well and make a nice dough.
  • Divide this dough into lemon size balls and press each ball in between palms.
  • Heat oil in a kadhai and deep fry these balls into oil till they become golden brown.
  • Serve these vadas with any kind of chutney or sambar or ketchup.

Source: My Friend SBK

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Eggless Savory Cookies

Sat, 25 Jul 2009 16:25:00 +0000

  • All Purpose Flour: 1 Cup
  • Softened Butter: 1/4 th Cup
  • Finely Chopped Onion: 1 Cup
  • Finely Chopped Green Chilli: 7-8
  • Finely Chopped Coriander Leaves: 1 Cup
  • Cumin Seeds: 2 tsp
  • Ajwain Seeds: 2 tsp
  • Baking Soda: 2 Pinches
  • Salt and Chilli Powder To Taste
  1. Mix all ingredients very well and make a smooth dough by adding small amount of water at a time.
  2. Preheat the oven to 325 degree F. Line 2 cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  3. Bake for 20 to 25 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes transferring to wire racks to cool completely.
  4. Enjoy these cookies when ever you want.
Source: Ashwini

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Tandoori Chicken

Mon, 29 Jun 2009 20:10:00 +0000

Ingredients:Chicken Legs: 6Plain Yogurt: 1 CupLemon Juice: 1 & 1/2 tbspRed Chili Powder: 1 tspOnion: 1 SmallGarlic Cloves: 3-4Ginger: 1/2 InchFresh Coriander Leaves: 1/2 CupGaram Masala Powder: 1 tspKandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per TasteSalt To TasteProcedure:If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.Make a fine paste of onion, ginger, garlic and coriander leaves. In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.Serve this hot tandoori chicken with sliced onion and lemon.------------------------------------------------------------------------------------TruptiFahsion Deals For Less ------------------------------------------------------------------------------------- [...]

Alu Vadi (Steamed Colacasia/Taro Leaf Rolls or Arbi Vadi or Patra)

Thu, 25 Jun 2009 14:40:00 +0000

Ingredients:Alu (Taro/ Colocasia / Arbi) Leaves: 6 Besan (Chickpea Flour): 1 Cup Green Chillies, Ginger, Garlic, Coriander Seed Paste: To Taste Soda: 1 Pinch Sesame Seeds: 1 tbsp Tamarind Paste: 1 tsp Jaggery: 1/2 tsp Oil for Frying Salt To Taste Procedure:Wash and clean alu leaves. Add besan, ginger- garlic- green chillies - coriander seeds paste, salt, soda, sesame seeds, tamarind paste, jaggery and water. Make a thick mixture of all these ingredients just like pakoda batter. Place leaves upside down and flatten the veins of leaves by pressing rolling pin. Place largest leaf on flat surface. Apply some batter evenly on it. Place another leaf on this leaf and apply batter. Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves. Steam these rolls in a steamer or in a pressure cooker without pressure for 15-20 minutes. Insert knife or toothpick. It should come out clean. Remove rolls from steamer and let it cool. Cut these rolls into small pieces. You can eat these vadies various ways. You can spread tempering on these pieces or you can shallow fry them or deep fry them till they become golden brown. Sprinkle some shredded coconut or finely chopped coriander leaves on these vadies. Serve these vadies as a side dish or as a snack with any sauce or chutney.Dear Preethi of Preethi's Online Cookbook gave me 'One Lovely Blog Award'. Thank you very much Preethi for this award. I want to share this award with all my fellow blogger friends.--------------------------------------------------------------------------------TruptiFahsion Deals For Less -------------------------------------------------------------------------------- [...]

Fruit Custard

Fri, 12 Jun 2009 13:01:00 +0000

(image) Ingredients:
  • Milk: 3 Cups
  • Custard Powder: 2tbsp
  • Sugar: 1/2 Cup (or More)
  • Grapes: 1 Cup
  • Diced Apples: 1 Cup
  • Diced Mango: 1 Cup
  • Diced Banana: 1 Cup
  • Oranges: 1 Cup
  1. In small bowl take half cup of milk and add custard powder. Mix it well to form a fine paste.
  2. Pour remaining milk in a heavy bottom sauce pan. Boil this milk. Then add sugar.
  3. While stirring milk continuously add custard powder paste in milk . Keep cooking and stirring this mixture till it gets semi thick liquid consistency.
  4. Let it cool to room temperature.
  5. Then add chopped fruits. You can use fruits of your own choice. Mix well.
  6. Keep this custard in a freeze for at least half hour.
  7. Serve this cold fruit custard any time of the day.
Dear Chaitra of Aathidhyam gave me 'Global Food Blogger Award'. Thank you very much Chaitra for this award. I am so honored. I will like to share this award with all my fellow blogger friends.

(image) (image)

Comfort Food For Illness Round Up

Fri, 05 Jun 2009 13:30:00 +0000

Here comes the round up of Comfort Food For Illness. All entries by alphabetical order:Chakolya by MeConvalescent Kootu by Shanti Gujarati Khichdi by Nehal Herbal Spiced Tea (Khadha) by Food fanatic Kollu/Horsegram Rasam by PadmaLettuce Soup by Sunita Menasina Saaru/Pepper Soup by AshaMilagu Jeeragam Rasam by EC Mint Coriander Rasam by Pooja MIRIYALA CHARU (PEPPER RASAM) by Rekha Pathiya kozhambu/Herbal kozhambu by VidyaVenky Peppercorns N Ginger Surasam by Priya Pepper Milk by Priya Pithale by MeRagi Ambli (Finger millet drink) by Sushma Saag Paneer by DK Spicy Rasam by Srilakshmi Spinach Rasam by Ramaya Stewed Ashgourd by Deepika Sukku Kuzhambu(Dry Ginger Curry) by Padma Wheat Rawa Kanji by Shanti Now here are the entries from non blogger SS.1. Garlic-Tomato Rasam.Garlic has many medicinal properties when you are ill. The tomatoes and tamarind add Vitamin C. The pepper and cumin help digestion. You will feel better in no time!Ingredients:1 lemon sized lump of tamarind, soaked in 2 cups hot water, and squeezed out (save the water, throw the stringy stuff away).3 tomatoes, grated or finely chopped1/2 cup cooked and mashed toor dal, cooked with haldi and salt (if you cook it with 2 cloves crushed garlic, even better)6 to 8 cloves garlic, crushed or finely minced2 tsp cooking oil1/4 tsp hing1 sprig curry leaves1/2 tsp mustard seeds1/2 tsp cumin seedswaterRoast and grind to make rasam powder:1 1/2 tbsp coriander seeds1/2 tbsp cumin seeds1 tbsp toor dal4 dry red chillies (adjust amount to your taste)2 tsp black pepper seedsCoriander/cilantro for garnishMethod:1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves. Add the crushed garlic and fry till the garlic is golden. Don't let it brown or burn. Then add the tomatoes and cook till tomatoes are done.2. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind and garlic are gone. You may need to add more water to make up about 4-5 cups of rasam. Add salt to taste.3. Add the rasam powder (start with 2 tbsp, let it simmer, taste, and add more if you want).Garnish with coriander/cilantro sprigs.2. Lemon RasamDefinitely helps if your stomach is feeling 'off' because of the ginger and lemon. Plus the hot soup conquers any cold.Ingredients:1/2 lemon sized lump of tamarind, soaked in 2 cups hot water and squeezed out (save the water, throw the stringy stuff away).2 tomatoes, grated or finely chopped1/2 cup cooked and mashed toor dal, cooked with haldi and saltfreshly squeezed juice of 2 lemons2 tsp cooking oil1/4 tsp hing1 sprig curry leaves1/2 tsp mustard seeds1/2 tsp cumin seeds1 inch piece ginger, peeled and sliced into thin coins and crushed3 to 4 green chillies, slitwaterRasam powder, as above (you need less for this recipe vs garlic rasam)Coriander/cilantro for garnishMethod:1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves, crushed ginger and slit green chillies.2. Then add the tomatoes and cook till tomatoes are done.3. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind is gone. You may need to add more water to make up 4 to 5 cups of rasam. Add salt to taste.4. Add the rasam powder (start with 1 tbsp - i.e. less than for other kinds of rasam, let it simmer, taste, and add more if you want).5. When it is done, turn the heat off, and when the rasam is no longer boiling, add the lemon juice (add half, taste, add more if you want).6. Garnish with coriander/cilantro springs.I would like to thank you every one who participated in this. Now you all have[...]

Bread Upma

Mon, 01 Jun 2009 18:50:00 +0000

  • Bread Slices: 5-6
  • Finely Chopped Onion: 1 Cup
  • Coarsely Grated Carrot: 1/2 Cup
  • Frozen Peas: 1/2 Cup
  • Finely Chopped Green Chillies: 3-4
  • Finely Chopped Coriander Leaves: 1/2 Cup
  • Curry Leaves: 4-5
  • Mustard Seeds: 1/2 tsp
  • Turmeric Powder: 2-3 Pinch
  • Lemon Juice to Taste
  • Salt to Taste
  • Oil: 1 tbsp


  1. Cut bread slices in to cubes.
  2. Heat oil in a kadhai. Add mustard seeds and curry leaves. When they stop popping add green chillies. Fry green chillies for 1 minute. Then add onion. Cook onion till they become golden brown.
  3. Then add turmeric powder, carrots and green peas. Cook them for 2-3 minutes.
  4. Then add bread cubes and salt. Mix everything well. If bread is little bit dry sprinkle some water or milk. Add lemon juice and mix again. Cover this kadhai with lid and cook for 4-5 minutes. Stir it once in between.
  5. Garnish with coriander and serve hot.

Tomorrow is last date of 'Comfort Food for Illness' event so hurry up.

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Mango Salsa

Wed, 20 May 2009 17:54:00 +0000

(image) I adapted this recipe from Indira of Mahanadi for Neha's MBP: Mango Masti event.

  • Small Cubes of Riped Mangoes: 2 Cup
  • Corn Kernels: 1/2 Cup
  • Finely Chopped Onion: 1/4 Cup
  • Finely Chopped Tomato: 1/4 Cup
  • Finely Chopped Coriander: 1/4 Cup
  • Finely Chopped Jalapeno: To Taste
  • Lime Juice: 1 & 1/2 tbsp
  • Finely Grated Ginger To Taste
  • Salt To Taste


  1. Cook corn kernels in the microwave for 2 minutes.
  2. Then mix all ingredients very well.
  3. If you want you can serve this salsa at room temperature or chilled.
  4. Serve this healthy & tasty salsa with tortilla chips or eat with spoon like salad.

This is my entry for Neha's MBP: Mango Masti started by Coffee, Mahima's 15 minutes Cooking, Preeti's Festive Food: Summer Treat events.



Tue, 19 May 2009 13:08:00 +0000

Ingredients:Wheat Flour: 1 CupTurmeric Powder: 1/2 tspAjwain (Carom Seeds): 1/2 tspRed Chilli Powder: To TasteCoarse Coriander and Cumin Powder: 1/2 tspFinely Chopped Onion: 2 Cups Finely Chopped Tomato: 1 CupCoarse Ginger, Garlic & Green Chilli Paste: To TasteCoarse Roasted Peanuts Powder: 2 tbspCurry Leaves: 5-6Cumin and Mustard Seeds: 1 tspTamarind Paste or Lemon Juice: 1/2 tbspFinely Chopped Coriander for GarnishingSalt to TasteGhee or Oil: 1-2 tbspProcedure:Mix flour, turmeric powder, ajwain (carom seeds), red chilli powder, coriander - cumin powder, salt very well and knead the dough of this by adding water and some oil. Keep this dough aside for at least 15-20 minutes.Heat oil in a heavy bottom pan. Add cumin, mustard seeds and curry leaves. When they stop popping add ginger-garlic-green chilli paste. Fry for a minute. Then add chopped onions. Cook them till they become golden brown. Then add tomato and cook them till become soft. Then add cumin - coriander powder, turmeric powder and little bit red chilli powder. Mix well and cook for a minute. Then add tamarind paste, 4-5 cups of water and salt to taste. Bring it to boil.In mean while make small balls of dough and roll them just like chapati / roti. With the help of knife or pizza cutter cut this roti into square or diamond shape. Place these squares carefully into boiling mixture. Add peanut powder, cover the pot with lid. Cook for 10 - 15 mins on low flame. Adjust water according to desire consistency. Garnish with coriander. Serve these hot chakolya with 1/2 tsp of ghee on it.This is my entry for my Comfort Food for Illness event. 15 days remain to this event so share your favorite comfort food with all. [...]

CFK:Rice Round Up

Mon, 11 May 2009 20:05:00 +0000

Here comes the round up of CFK:Rice event.Different Rice Dishes: Ariyum Kadalayum (Black channa Rice) by MiaBeetroot Rice by Deepa HariBeets N Kalonji Masala Rice by Priya Bisibela bath by Manjusha Brown Rice Pilaf by Food FanaticCarrot-Capsicum Lemon Rice by MayaCarrot Rice by VaishaliCarrot Rice by SreeCarrot Coconut Rice by SarithaCarrot spinach Brown rice pulao by AshwiniChickpeas N Vegetable Rice by Sweatha Coconut Milk Rice With Double Beans Gravy by VidyaCoconut Rice by AshwiniCorn Pulao by VidyaCoriander N Soyachunks Pulao by Priya Cucumber Yogurt Rice by Usha RaoCurd Rice by ManjushaCurd Rice by PavaniCurd Rice by SarithaDadhojanam (Curd Rice) by Kalyani Egg curry with Curried Rice by BhawanaEgg Fried Rice by DivyaFrench Beans N Red-Bellpepper Rice by Priya Jeera Peas Rice by MaliniKesari Bhat by KavyaKhichadi by BhagyashreeKhichdi by DivyaMango Pulihora by LakshmiMexican stir-fry Rice by MahimaMicrowave Cashew Rice by Priya Moghlai Kichdi by VikiSambar Rice by PoojaSpinach rice by SailajaOnion Rice by SarithaPongal by PavaniPundi Gatti by ShreezTamarind Rice by PriyaTomato Curd Rice by KavyaTomato Rice with a hint of Bell pepper's by VarshaVangibath(Eggplant Rice) by PratibhaVangi Bhaat by LavanyaVegetable Fried Rice by Sowjanya Vegetable Fried Rice by HemamaliniVegetable Pulao by MaliniDishes with Other Forms of Rice: Bhakri by MeBhel by RohiniBhel Puri by Sree Brown Rice and Besan Uttappa by AshaCoconut Sevai by VidyaColorful Cocktail Idlis by Madhuram Colorful Idiyappams by MeIdli by Me Idli Chaat by KalvaLemon Sevai by VidyaMini Oothapams by MeeraMW Chivda by VidyaOnion Carrot Oatmeal Poha by VidyaPoha by PritiPoha/Aval Kesari by Priya Poha by SunitaSusla (Puffed Rice Upama) by PreetiTomato Poha by VidyaSweet Dishes with Rice: Aval Payasam by SharmiCarrot Poha Kheer by ECChawal Ki Kheer/ Pal Payasam by LissieCoconut Pala Payasam by PoojaManoharam by JayashreeMishti Bhaat by Malini Pal Payasam by MahimaRice Pudding by PavaniThenkuzhal by JayashreeI would like to thank you Sharmi of Neivedyam for starting this lovely event and all my blogger friends who made this event suceeseeful. I think I covered all entries. If I missed someone's entry please let me know.Update:2 new late entries Spinach rice , Poha addedThis months ingredient is Tomato. Last date of this event is 31st May. So don't forget to send your tomato entries. [...]

Colorful Idiyappams

Sat, 02 May 2009 01:59:00 +0000


  • Rice Flour
  • Raagi Flour
  • Tomato Puree
  • Spinach Puree
  • Turmeric Powder
  • Ajwain Seeds (Caraway Seeds)
  • Salt to Taste
  • Red Chili Powder to Taste


  1. For green idiyappams add rice flour, ajwain, salt, red chili powder and spinach puree. Mix it well and make a dough of it. If required add some water.
  2. For pink idiyappams follow the same step just instead of spinach puree use tomato puree.
  3. For yellow idiyappams follow the same step just instead of any puree add turmeric powder.
  4. For brown idiyappams add raagi flour, ajwain, salt, red chili powder and make a dough.
  5. Take a part of the dough and put it into the idiyappam presser or chakali press and press it into previously greased idli plates or any plate with moist cloth on it.
  6. Steam them in idli maker or any steamer for 10 minutes.
  7. Serve these colorful idiyappams with any sauce, chutney or any curry. I am sure your kids will love this colorful treat.

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam.


Kothimbir Wadi (Steamed and Fried Coriander Squares)

Thu, 30 Apr 2009 23:20:00 +0000

Ingredients:Finely Chopped Coriander Leaves and Young Stems : 2 CupsBesan or Chickpea Flour: 1 CupRice Flour: 1 CupFinely Chopped Green Chillies: To TasteRed Chilli Powder: To TasteCoarse Powder of Almonds & Cashews: 2 tbspGinger Garlic Paste: 2 tspGaram Masala: 2 tspTurmeric Powder: 1/2 tspRoasted Sesame Seeds: 1 tbspLemon Juice: 1 tbspSalt to TasteOil for FryingProcedure:Mix all the ingredients except oil and both flours very well and keep aside for 10 minutes.Then add both flours, mix well. Add little water at a time and mix everything to form a nice dough just like chapati dough.Make 3 balls of this dough. Roll each ball into cylindrical shape of 1 inch width.Grease steamer plate with oil or place wet cloth on rice cooker steamer. Place dough on this plate and cook them for 20 to 25 minutes. Insert toothpick in the dough, it should come clean.Let it cool for a while. Cut cylindrical dough in half inch discs. You can eat these like this or if you want you can shallow fry or deep fry them.Heat some oil in pan and shallow fry wadis till they become golden brown. Once they start becoming brown sprinkle some roasted sesame seeds.Serve these hot with any kind of chutney or sauce or you can eat just like that.This is my entry for Cilantro's JFI-Cilantro event started by Indira of Mahanandi. [...]