Friday, December 23, 2011

Onion Peas Tart

This recipe is contributed by Mrs.Lakshmi- My cousin who lives in Denmark.

Tart is absolutely delicious and very easy to prepare provided, tart pastry is store bought. Else it just takes some extra effort and time to prepare the pastry but I am sure it will be worth a try. In India it can also be a good idea to enquire the local baker if he can sell some tart pastry . Normally they add cream to the tarts but I have used milk instead just on an attempt to reduce some fat !


Tart Pastry (tart dej)
Milk      - 1 cup
Onions - 3
Peas      - 1 cup ( boiled)
Eggs      - 2 or 3
Cheese -50 gms
Olive oil - 2 tsp
Salt         - To taste
Pepper Powder -1 tsp
Chilli powder     - 1 tsp(optional)
Bread Crumbs – 1 tblsp (powdered)

Part 1 - Dry
  • Finely chop the onions length wise 
  • Heat a pan and add olive oil.
  • When hot add onions and fry until onions are caramelized
  • Then add peas and Chilli powder and fry for about 5 minutes in low flame

Part 2
  • Meanwhile Pre heat the oven to 220⁰C
  • Grease the tart plate with some olive oil
  • Place the tart pastry & pierce the pastry with a fork 
  • Then tuck it into the oven for 10 minutes

Part 3 - Wet
  • Beat the eggs and the milk together in a bowl
  • Add some pepper powder and salt

Final Part
  • Take out the tart plate from the oven.
  • Fill it with dry and wet ingredients
  • Sprinkle some cheese ( mozzarella or cheddar)
  • Also sprinkle some powdered bread crumbs they add nice crunchiness to the tart
  • Then cook in the oven at 200⁰C for 20 to 25 minutes

Thursday, December 22, 2011

Dal makhani -Gravy with Urad dal and kidney beans


   Black whole Urad dhal - 1 1/2 cup
   Red Kidney beans(Rajma)- 1/4 cup
   Tomatoes - 4
   Onion(Optional)- 1
   Ginger - 1 inch piece
   Garlic - 5 pills.
   Turmeric powder- 1/2 tsp
   Cumin seeds(Jeera) - 2tsp
   Dhania (coriander powder) - 1 1/2 tbsp
   Chilli powder- 1 to 2 tsp
   Fresh cream - 1 tbsp
   Butter - 2 tbsp
   Garam masala - 1 tsp
   Oil - 3tsp
   Finely chopped fresh coriander leaves- to garnish
   Salt - to taste


      Wash and Saok the Black Urad dhal and Rajma for 6-8 hours.
      Pressure Cook both dhals together adding little salt .
      Blend the Tomatoes,ginger and garlic in the blender.
      Add  Oil in the kadai.When its hot,add jeera.
      When jeera splutters,add the blended mixture,turmeric pwd,Chilli pwd,dhania pwd and salt.
      Allow it to boil for 5 mins, add the butter now.
      Allow it to boil for 2 mins(the oil has to seperate from the gravy) and then add the cooked dhal .
      If you need water more,you can add it according to the consistency.(Do not make it too watery)
      Add the garam masala and let the dhal boil in low flame for 15 mins.
      Garnish with fresh coriander leaves and fresh cream.

Serve hot with roti or jeera rice.

Note: If you need onion,can add it after the jeera splutters. This recipe is without onion.

Kannimanga Arachu kalaki


Kanimanga(Tender green mango soaked in salt water) - 5-6 small mangoes  
coconut - 4 tbsp
green chillies - 4 - 5
curds - 1/4 cup
Oil- 1/2 tsp
Mustard seeds- 1/4 tsp
urad dhal -1/4 tsp
curry leaves - few

      1. Cut the mangoes and take out the seed.
      2. Add the shredded coconut and green chillies to it.

      3. Grind the above together into a smooth paste with 1/8th cup of curd.
      4. Season it with mustard seeds,urad dhal and curry leaves.
      5. Add the remaining curd at the time of serving.
      6. Add salt if needed.(You will not require salt as the tender mangoes itself are preserved in salt water)

Enjoy with hot rice, molagootal and ghee with papadam...

Mysore Rasam

It is winter again.Time for hot soups. Rasam, a diluted soup is a common Indian dish. Here is the recipe of Mysore rasam which is a soothing drink in winter.This can be had with rice and papad.


Tamarind - 1 lemon sized ball
Coriander seeds - 1 tbsp
Cumin seeds / Jeera - 2 1/4 tsp
Pepper - 1 1/2 tsp
Red Chilli - 1
Chana dal - 2 tsp
Curry leaves - a few
Grated Coconut (optional) - 3 tsp
Tomato - 2 medium sized
Salt to taste
Turmeric powder - 1/2 tsp
Asafoetida - 1 1/2 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Water as required


Soak tamarind and extract pulp. Add turmeric powder, salt, asafoetida.
Dice tomato into 1" thick cubes and add to the tamarind extract.
Boil the extract.
In the meantime, pour 1 tsp oil in a deep bottomed pan and roast chana dal, coconut, coriander, pepper, 1 1/2 tsp cumin seeds, curry leaves and red chilli until red.
Grind this into a smooth paste along with a little water.
Mix this paste with 5 glasses of water and strain.
Add this to the boiled tamarind extract.
Boil until bubbles are formed.
Pour oil or ghee into a deep bottomed pan and add mustard and cumin seeds. When they splutter add a few curry leaves and add to the rasam.
Serve hot with rice.

Adding coconut makes the rasam even tastier.

Monday, December 19, 2011

Mathan molagootal

As I mentioned earlier, molagootal is a traditional dish from the Palakkad Brahmin's cuisine.Please see my molagootal recipe for more description. Here is another variation of it with pumpkin and peas with better pics:)


Yellow Pumpkin - 300 gm
Green peas - a Handful
Shredded Coconut- 3 tbsp

Red chilli- 3
Jeera/cumin seeds- 1 1/2 tsp
Toor or yellow moong dhal- 1/4 tea cup.
Mustard-1/2 tsp
urad dhal- 1/4 tsp
Oil- 1 tsp
Salt - to taste
Curry leaves- few

1. Wash the Pumpkin and cut into small cubes.

2. Cook the Pumpkin and the peas with turmeric and Salt.

3. Pressure cook the dhal.
4. Add the dhal to the cooked pumpkin.
5. Grind the Coconut,Red Chillies,and Cumin(jeera) together with little water.

6. Add the Grounded mixture to the pumpkin and dhal.
7. Boil it for 5 mins.
8. Temper with mustard seeds,urad dhal and curry leaves in a tsp of oil.

This is a very simple dish that tastes very good with rice. Kanimanga arachukalaki(tender mango chutney) is the best side dish for this molagootal. Please refer to the chutney's recipe here.

Sunday, December 18, 2011

Homemade cookies

This recipe makes 60 medium sized cookies.


• 1000 g flour (All Purpose flour)
• 600 g butter (at room temperature)
• 1 egg
• 300 g icing sugar(cookies can not be done with regular sugar as it will not melt)
• 1 tsp of vanilla sugar or a few drops of vanilla extract.
• 1 tsp crushed Anise seeds
Cookie sheet/ butter paper - for rolling


1. Sieve the flour and put in a wide bowl.
2. Whisk the egg,vanilla essence and crushed anise seeds in a seperate bowl and set aside.
3. Gradually add the butter and sugar to the flour.
4. Just mix the flour,butter and sugar.(Do not make a dough.Just blend together)
5. Keep blending the flour while adding the whisked egg and essence mixture.
6. The consistency of the dough should be like a chapati/roti dough.
7. Wrap it tightly with a cling wrap and keep it in the fridge for an hour.
8. Take out the dough and set side for 15 min at room temperature.
9. Take small portions of the dough and make round balls of diameter 4 cm.
10.Place a Cookie sheet on any flat surface and roll the dough keeping a cookie sheet on top of the dough as well.(This ensures that the dough does not stick to the rolling pin).

9. The dough should not be rolled very thin. The thickness should be 2 to 3mm.
10. Cut the dough using the cookie moulders.
11. Bake it at 380 F for 7 mins..(End point : Golden brown colour and little dry on top).
12. Cool it to room temperature and store in air tight containers.

1. Place the cookie sheet from the edge of the counter space so that you can hold it tight with your body as you roll.This ensures that the dough does not move while rolling.


1. Use different shapes to make it attractive for kids.
2. Jamz cookie:

Make pairs of round cookies(one with a small hole -1 cm dia) in the center and another without hole.
Spread any jam on the cookie without hole and cover it with a cookie with hole.

Yummy Jamz cookie is ready.

Enjoy the Homemade cookie.

Saturday, December 17, 2011

Vazhakai and Payaru puzhuku

This recipe serves 4.


Green Banana(Vazakkai) - 3
Payaru or chowli ( Cow peas) - 2 Tbsp
Turmeric powder - a pinch
Jaggery - 2 tsp
Coconut, shredded - 1 Tbsp
Black pepper - 1.5 tsp(Prefer freshly grounded)
Coconut Oil - 1 tsp
Salt to taste


Soak the Cow Peas over night.

Peel the Vazhakai(Green Banana) and cut into length wise and cut into pieces.

Pressure the Cow peas with little salt in the Pressure cooker.
If u have extra water in the cooked peas ,strain it and add it to the Green Banana.
Cook the Green Banana with little salt and Turmeric powder .

Add the Black pepper powder to it.
Add the Cooked Cow Peas and jaggery and boil everything for 3 mins till the ingredients blend together.
Add the grated coconut and 1tsp of coconut oil and curry leaves.
Enjoy the Puzzukku!!!

Wednesday, July 27, 2011

Ragi Upma-A nutritious breakfast

Ragi flour - 3 cup
  • Urad dal - 3/4 cup
  • Rice flour - 2 tbsp
  • fenugreek seeds - 1/4 tsp
  • salt - 2 tsp
  • onion - 1,chopped
  • Green chillies - 2 ,slit open
  • curry leaves - 2 sprigs
  • mustard seeds - 1 tsp
  • chana dal - 1/2 cup(soak in water for an hour)
  • oil - 2 tsp
  • lemon juice - 1 tbsp
  • shredded coconut - 2 tbsp
  • asafoetida - a pinch
  • Wash and soak urad dal,fenugreek seeds for half an hour.
  • Grind into a smooth paste with little water.
  • Mix ragi flour and rice flour with water into a smooth batter without lumps.
  • Add urad dal paste,salt into it and mix well.
  • Keep overnight to ferment.
  • Mix the batter well and make idlies as shown.(Steam fo 15 to 20 min)
  • Set aside to cool completely and tear off into small pieces.
  • Add the pieces into a mixer and pulse twice /thrice to get fine crumbs.
  • Cook soaked chana dal in sufficient water for 10 min.
  • Drain the excess water.
  • Grind green chillies and coconut.(julse pulse once)
  • Add oil in a kadai .When hot add mustard seeds,curry leaves,asafoetida,onion and saute for 3 min
  • Add chilli-coconut mixture and cooked chana dal.
  • Saute for 3 to 5 min,add little salt(as its already there in idly) and add the ragi crumbs.
  • Mix well for 2 min and switch off.
  • Squeeze lemon juice and keep closed for 5 min.
Mix well and serve hot with sugar/chutney.

Saturday, July 23, 2011

Aloo-Sabudhana tikki

  • Potato , boiled and smashed - 1
  • Sabudhana/sago/javarisi - 1 cup ( soaked in water for 3 hours)
  • Roasted peanut powder - 1/2 cup
  • rice flour - 2 tbsp
  • Salt - to taste
  • Ginger-green chilli paste - 2 tsp(add more if you prefer spicy)
  • jeera,crushed roughly - 1 tsp
  • Garam masala powder - 1 tsp
  • Roasted til/sesame seeds - 1 tbsp
  • Mix all the ingredients in a bowl and make a dough.Do not add water.
  • Reserve little sago .
  • Make a flat round shape with the dough and smear it in remaining sago as shown.
  • Deep fry in oil and drain excess oil in a tissue paper.

Friday, July 22, 2011

Lemon Rasam

Serves : 2
Time taken : 10 min( pressure cook) + 10 min preparation

  • Lemon - 1
  • Tuar dal - 1/4 cup
  • Tomato - 1
  • curry leaves - a sprig
  • turmeric powder - a pinch
  • salt - to taste
  • ginger - 1 tsp , finely chopped
  • green chillies - 2 ,slit open
  • rasam powder - 1 tsp
  • asafoetida - a pinch
  • ghee - 1 tsp
  • coriander leaves , finely chopped - 2 tsp
  • mustard seeds , jeera - 1/2 tsp each
  • Pressure cook the dal.
  • Add chopped tomatoes,green chillies,ginger,curry leaves,asafoetida,salt,rasam powder,turmeric powder to the cooked dal with 1/4 cup of water.
  • Cook covered for 5 min.
  • Dilute with 1 cup of water.
  • In 5 min,when it starts to lather on top,switch off the flame.
  • Temper with mustard and jeera in ghee.
  • Garnish with coriander leaves.
  • After 10 min,squeeze in the lemon juice.

Serve hot with rice and papad,

Thursday, May 19, 2011

Tomato jam

  • Ripe and firm tomatoes - 750 grams
  • Sugar - 1 cup,heaped
  • cinnamon powdered - 1/4 tsp
  • ginger grated - 1/2 inch piece
  • lemon juice - 4 tsp
  • red chilli powder - 1/2 tsp
  • Wash the tomatoes well and chop roughly into pieces.
  • Add the pieces into a blender and make a puree.
  • Add the puree,sugar in a saucepan and stir on a high flame till the sugar melts.
  • Add cinnamon powder,lemon juice,grated ginger and cook on a medium flame stirring continuously till it becomes a thick solution.
  • Set aside to cool completely and transfer into a bottle.
Have with rotis/puris.

Tuesday, May 17, 2011

Carrot Palak curry

  • Carrot - 5
  • Palak - 5 small bunches
  • onion - 1 big,finely chopped
  • Green chillies - 4,chopped finely
  • tomatoes - 2,chopped
  • ginger garlic paste - 1 tsp
  • Oil - 2 tsp
  • Jeera - 1 tsp
  • turmeric powder - a pinch
  • Salt - to taste
  • Garam masala powder - 2 tsp
  • Coriander powder - 1 tsp
  • Fresh cream - 2 tbsp( optional, you can also add milk)
  • Peel off the skin and grate carrot.
  • Wash the palak well and chop well.
  • Heat oil in a kadai.Add jeera,when it splutters,add onion,ginger garlic paste,green chillies and saute for few seconds.
  • Add tomatoes and saute for few minutes.
  • Add chopped palak and saute for sometime.Add grated carrot,turmeric powder,coriander powder,salt and saute till the raw smell goes off.
  • Sprinkle garam masala powder and add fresh cream.
  • Mix well till it gets blended well with the carrot sabzi.
Serve hot with rotis.

Cream of tomato soup

Amidst the hike in petrol prices thing I found which is really cheap are the tomatoes....Here in Hyderabad ,you get 3 kgs of tomatoes for just 5 rupees!!!So its the time for tomato pickles ,soup,jam and lots is the recipe for tomato soup in hotel style..

This recipe serves 5 bowls.

  • Fresh ripe tomatoes - 10 medium sized (any variety,I have used the country ones)
  • onion - 1 big
  • Garlic pods - 6
  • cinnamon - 1 inch piece
  • pepper corns - 10
  • Fresh pepper powder - 1 tsp( can be added later as per taste)
  • salt - to taste
  • butter - 1 tsp
  • oil - 1 tsp
  • turmeric powder - a pinch
  • sugar - 2 tsp( add more if the tomatoes are very sour)
  • corn flour - 1/2 tsp dissolved in water
  • Fresh cream - for garnishing
If you get celery ,you can add it for additional taste.

Bread croutons:
Chop the bread slices into cubes and roast it in a non stick pan with 1 tsp of ghee/butter.

  • Wash the tomatoes well and chop them roughly into pieces.Chop the onion too.
  • Heat a saucepan ,add butter and oil.
  • When its hot add cinnamon,onion, garlic pods,(celery if available) and saute till it turns translucent.
  • Add the chopped tomatoes,turmeric powder,pepper corns and saute for few seconds till the raw smell goes off.
  • Add little water , 1 tsp of milk and cook covered for 5 to 10 min till the tomatoes get cooked completely.

  • Set aside to cool.After it cools down to room temperature ,strain the excess water and keep aside.
  • Add the residue in a blender and make a puree.
  • Add the puree with the strained stock in the same saucepan with salt,sugar and pepper powder.
  • Adjust water if its too thick.The consistency should be slightly watery.
  • Stir and cook till it boils.

  • Add the corn flour syrup and mix well.Add 2 tsp of fresh cream and switch off in 10 sec.
Serve the yummy soup piping hot .Garnish with bread croutons and a tsp of fresh cream.

Monday, April 18, 2011

Onion-Peanut chutney

This chutney tastes awesome with idli/dosa especially,rava idli.

  • Peanuts / groundnuts - 1 cup
  • onion - 1 big
  • garlic - 4 pods
  • curry leaves - 4 Sprigs
  • til/sesame seeds(white) - 1 tsp
  • tomato - 1 medium sized( bangalore variety)
  • green chillies - 3
  • red chillies - 2
  • oil - 2 tsp
  • mustard seeds - 1 tsp
  • split urad dal - 1 tsp
  • tamarind - 1 inch piece(can add little more as per taste)
  • salt - to taste
  • Dry roast til and peanuts on a low flame.Set aside to cool and remove the skin of peanuts.
  • Chop onions,green chillies and garlic.
  • Heat 1 tsp of oil,add onions,garlic,curry leaves and saute till the raw smell goes off.
  • Add green chillies and chopped tomato and saute for another 3 min.
  • Switch off the flame.Add the tamarind into the kadai and set aside to cool.
  • Add the above ingredients in a mixer and grind it.(just pulse twice or thrice)
  • Add the roasted peanuts,til ,salt to the ground mixture and grind again into a fine paste with little water.
  • Temper with mustard seeds,curry leaves and split urad dal.

Serve with rava idli.

kashi Halwa

Kashi Halwa is this wonderful dessert that is also a standard feature in Kannada wedding feasts.It is mostly served with Idli and Pongal for breakfast and its very easy to prepare in 20 min.But otherwise it is a mostly made as offerings for gods during festivals and special occasions.

To prepare this halwa,we need ash gourd which is mature.It has to be very firm and not spongy.

This recipes serves 2 for one time
  • Ash gourd (grated and squeezed completely) - 2 cups(Do not throw away the water .You can use it as a stock. )
  • Milk - 3/4 cup
  • Sugar - 1 cup
  • Ghee - 2 tbsp
  • Cashews & raisins - 7 each
  • Edible colour - a pinch
  • Wash the ash gourd,remove the seeds and skin.Grate it and squeeze out the water.

  • Add milk to the grated ash gourd and pressure cook for 3 whistles.

  • Heat 2 tsp of ghee in a non stick pan and add the cooked ash gourd.Mix a pinch of colour in 3 tsp of milk and add into the pan.
  • Saute till the excess milk evaporates and then add sugar.

  • Keep mixing till the sugar is totally absorbed by the melon and it starts to leave the sides of the pan.
  • Add 3 tsp of ghee and saute till its absorbed by the halwa.(Do not allow to thicken so the halwa thickens with time).
  • Garnish with roasted cashews and raisins.
Serve hot.

Sunday, April 17, 2011

Chakkai kottai molagootal


  1. Peel off the skin of the jack fruit seed and chop it into two pieces.
  2. You can also use koorka (chinese potato in English)and ash gourd along with the jack fruit seeds.
To be ground into fine paste with little water
Shredded coconut - 1 tbsp
Jeera - 1 tsp
Red chillies - 2
  • Pressure cook 1/4 cup of tuar dal ,mash it and set aside.To cook koorka see below.
  • Pressure cook a handful of jackfruit seeds and ash gourd with a pinch of turmeric powder.(2 t o 3 whistles).
  • Add cooked tuar dal,koorka ,salt to the cooked veggies.
  • Mix well and cook till it boils.
  • When it starts boiling add the ground paste.
  • Cook for another 2 min.
  • Temper mustard seeds,curry leaves and split urad dal in coconut oil and pour over the molagootal.
Cleaning the koorka
  • Wash the koorka well to remove the mud.
  • Pressure cook for 3 whistles.
  • Set aside too cool and peel off the skin .
  • Chop into small pieces.
Serve hot with rice.

Visitor Count