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Wednesday, November 25, 2009


Ragi Vermicelli Upma

This is a healthier version of Vermicelli.

 Ragi is a good source of iron, fiber, protein and calcium.

This may be considered as the best food for either breakfast or dinner.

As we do Karam and Sweet in Idiyappam , we can prepare both versions in this vermicelli.

For this Upma you need

One packet of Ragi Vermicelli
2 onions
2 green chillies
1 tsp. of mustard and Urad Dhal
1 bunch of Curry leaves.
Salt to taste
2 tsp. of oil.


Soak the Vermicelli in a vessel with enough water for 3-5 min. Drain  the water from it completely and keep it aside.

Now apply little oil on the Idly mould, spread this vermicelli on the mould and steam it for 5 - 10 mins.

When you feel that the vermicelli has turned soft, remove from the mould.

For Karam

Chop the onions and green chillies.

Heat oil in a pan. Add mustard and urad dhal, when they stop spluttering add the curry leaves.Add the onions and chillies. Saute them well.

Now add the salt needed for the upma. Gradually add the vermicelli to this and mix them well. (Keep in low flame when you start mixing the vermicelli).

Ragi Vermicelli is ready to taste...............

If you need this Upma to taste Sweet

Mix sugar and grated coconut to the cooked vermicelli, with a spoon of ghee. 
Sweet vermicelli is ready to taste....

Both Karam and sweet in this vermicelli will taste wonderful..........

Tuesday, November 17, 2009


Hurray!!!!. I have come to my 50th post with an award.

I really like to thank all of you for giving me encouragment with such lovely comments.
I also thank my hubby and my sweet little princess for their kind co-operation.

I started my blog inspired by seeing all the food bloggers.
It's very nice to share my recipies with you all and getting a very encouraging feedbacks.
Definitely I have to speak about the awards particularly. Such lovely and cheering up awards which is a source of  huge inspiration.
I have got lots of friends in this Blogging world.
My heartfelt thanks to one and all.

I really like to thank Anncoo for sharing this award with me

Like to share this award with everyone of you friends


Wish to celebrate my 50th post with this Sweet

I found this recipe in a cookbook and would like to share with you all

Rava Coconut Milk Kesari

For this Kesari you need

1 cup of Rava
2 cups of thick Coconut milk
1 cup of Water
2 cups of Sugar
1/4 cup of Ghee
Few nos. of Cashew (Roast them in ghee and keep it aside)
A pinch of Orange / red  colouring powder


Heat Ghee in a pan. Roast the rava till a nice aroma comes from  it . Keep aside

With one cup of coconut milk add one cup of water . Allow it to boil.

At this stage, add the roasted rava to it slowly by stirring continously, so that no lumps are formed.

When they start to boil, add the remaining one cup of coconut milk to it.Add the color and stir it well.

When the rava seems to be cooked add the sugar and mix it well.

Finally add the cashews.

Rava coconut milk kesari is ready to taste..................


Additional Information about Kesari from a cookbook

Adding Milk to Rava called as "Milk Kesari"

Adding Coconut milk to Rava called as "Malabar Kesari"

Adding condensed milk at the final stage called as "Bengal kesari"

Adding Fruits like Bananas, Mango, Pineapple at the final stage called as "Fruit Kesari"

Adding Rose petals along with honey and rose essence at the final stage called as
"Gulabi Kesari"



This is a classic North Indian dish, that goes very well with Chapathi, Puri and Bathura.
I also make this as a filling in my bread and toast them in the sandwich toaster.  

Monday, November 16, 2009


Spinach and Zucchini Soup

Soup is a time-honoured comfort food, with rounded, blended flavours and soothing, sustaining warmth.

Zucchini looks very similar like a cucumber.  They are available in yellow, green or light green in color.

Zucchini are rich in Vitamin C. They also contain fiber, proteins and carbohydrates. They have lots of health benefits like improving the vision of an eye, plays a role in the prevention of colon cancer.

They can be added to salads or made into soups.

I tried out soup with this along with spinach and the taste was divine...........

For this soup you need

2 tsp. of Butter
4 - 5 nos. of Garlic
1 medium sized onion
3 - 4 nos. of Zucchini
1/2 bunch of fresh Spinach
2 cups of vegetable stock
Salt and Pepper to taste


Wash and chop the Zucchini.

Heat butter in a pan. Add the garlic and the chopped onions.Saute them well.

Add the chopped zucchini and saute it . Now add the vegetable stock . Cover and cook until the Zucchini becomes soft.

Stir in the spinach, and wait for it to wilt.

In a blender, puree them to smooth consistency.

Finally add salt and pepper.

Spinach and Zucchini soup is ready to taste..............

OPTIONAL : If you want the soup to be thick you can add potatoes to it.


Thursday, November 12, 2009


Cucumber Cocktail

Here comes my another recipe with cucumber.

 A refreshing drink with a light , tasty and a delicate fresh flavour.

For this cocktail you need

3 - 4 nos. of Cucumbers (based on its size)
10 -  15 nos. Mint leaves
Small piece of ginger
1 cup of butter milk
Salt to taste


Wash and clean the mint leaves, chop the cucumbers, ginger into small pieces.

In a blender, add the chopped cucumbers, ginger and mint with sufficient water and grind it.
Filter it and add buttermilk to it.

Just blend it once more with the buttermilk .

Add salt to it.

Cucumber cocktail is ready to taste

Refrigerate and give this drink a try........

Monday, November 9, 2009


Moong Dal Bread Toast

For this toast you need

1/2 cup of Moong dal (Wash and Soak in water for 3 - 4 hrs.)
5 - red chillies
6 nos. of garlic
1/2 tsp. of cumin
Salt to taste
10 nos. of Bread Slices
1 tsp. of tamarind extract (optional)
1 tsp. of jaggery powder (optional)
Oil/ Ghee for toasting


In a blender add the soaked dal ,garlic, cumin, tamarind , jaggery and salt . Grind them coarsely.

Add chopped coriander to this paste.

Now apply this paste on the top side of all the bread slices.

Heat the Dosa Tava and place the filling side down . Apply oil/Ghee and toast it.

A Healthy and tasty (different ) evening snack is ready to taste..........

OPTIONAL : It gives a different taste when tamarind and jaggery powder are added.  

Sunday, November 8, 2009


Powdered | Podi Potta Kara Kuzhambu

For this Kuzhambu You need

6  nos. of chopped drumsticks
7-8 nos. of shallots
3 nos. of Brinjals
3 - 4 tomatoes
Lemon sized tamarind (3-4 cups of tamarind extract)
10 nos. of garlic cloves (crush 3-4 garlic)
1 tsp. of sambar powder
Salt as needed
4-5 tsp. of oil

For Seasoning

1 /2 tsp. of mustard
1/4 tsp. of cumin
1/2 tsp. of fenugreek

For Grinding

1/2 tsp. of pepper
1/4 tsp. of cumin
1/2 tsp. of urad dhal
1/4 tsp. of mustard
1/4 tsp. of fenugreek

Without any oil fry all these ingredients until golden brown. Grind them to a smooth powder.


Wash and chop the onions, tomatoes and the brinjals.

Heat oil in a pan. Add all the seasoning ingredients.

Add the onions, drumstick, tomatoes, brinjals, garlic and saute them well.

Now add the tamarind extract along with the sambar powder and the grinded powder .

Add salt as needed and allow it to boil until the raw flavor extracts from it.

Hot and tasty kara Kuzhambu is ready to taste

You can keep it for 2-3 days.

Serve with rice........


Idly Sambar

This is slightly a different version from the usual sambar we prepare for rice.

For this sambar you need

1 cup of Moong dal
1 carrot
2 brinjals
1 big sized onion / 7-8 shallots (shallots give more taste to this sambar)
1 tomato
2 green chillies
1/2 tsp. of turmeric powder
Salt to taste

For seasoning

2 tsp.of oil
1 -2 red chillies
1 tsp. of mustard and urad dhal
A spring of curry leaves


Wash and chop the carrots, brinjals, onions and tomato. Chop the green chillies length wise. 

In a  pressure cooker add the moong dal,turmeric powder, chopped onions, tomatoes, carrots, brinjals , green chillies along with sufficient water and leave it for 3 - 4 whistles.

Heat oil in a pan.Add the mustard and urad dhal. when they stop spluttering,add the curry leaves and red chillies.

Now add the sambar to it.

Add salt as needed and allow it to boil for about 5 mts.

Sambar is ready to taste........

OPTIONAL : I always add Gosthu powder to this sambar  for more taste.
For Gosthu powder check out Onion Gosthu

For kids serve with a tsp. of Ghee.

Serve it hot with Idli's and Dosa's