Thursday, 7 April 2011


Prawn 250 gm (cleaned)

Onion 2 nos

Tomato 1

Ginger garlic paste 2 tbsp

Garam masala powder 1 tsp

Chilli powder 2 tsp

Cinnamon 1 stick

Cloves 3

Cardamom 3

Coriander leaves for garnish

Salt to taste

Oil 2 tbsp


1. Chop onion and tomato finely.

2. Heat oil in a pan, add cinnamon, cloves, cardamon, onion and salt. Saute till onion turns into golden brown.

3. Add tomatoes and fry well.

4. Add prawn, mix well. Sprinkle some water. Cover it and cook for 10 mts.

5. Add garam masala powder and chilli powder. Mix well.

6. Garnish with coriander leaves.

7. Serve it with rice.

Thursday, 26 August 2010


Ada 200gm
Ghee 50gm
Jaggery 500gm
Grated coconut 1 cup
Cashewnuts 10
Raisins 10
Cardamom powder 1 tbsp
1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.
2. Extract second coconut milk by adding water to the same ground coconut.
3. To a pan, add water and boil it. To the water, add ada and cook it.
4. Strain the water and wash the ada in cold water and keep aside.
5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.
6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.
7. Then add cooked ada and stir occasionally in a low flame.
8. Add second coconut milk and low the flame till the pradhaman thickens.
9. Now add the first thick coconut milk. Turn off the flame in 3 mts.
10. Add cardamom powder, fried cashewnut and raisins.
11. Serve it hot.

Wednesday, 4 August 2010


Besan flour 1/2 cup
Sugar 1 cup
Ghee 1 cup
Water 1/2 cup
1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).
2. Now add besan to the syrup and mix well so that the lumps will dissolve.
3. Quickly add ghee and keep on stirring.
4. Turn off the flame once the ghee starts seperating from the pak.
5. Transfer the pak quickly into a greased plate.
6. Allow it to cool.
7. Cut the pak into any shape as you wish.


Small onion 10
Garlic flakes 15
Pepper corns 1 tsp
Channa dal 1 tsp
Urad dal 1 tsp
Tamarind paste 1/4 cup
Pepper powder 2 tsp
Chilli powder 1tsp
Hing 1/2 tsp
Curry leaves 10 leaves
Cumin seeds 1 tsp
Mustard seeds tsp
Gingelly oil (Sesame oil) 2 or 3 tbsp
Salt to taste
1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.
2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.
3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.
4. When the gravy turns dark brown, add water.
5. Finally add salt and 1 tsp of gingelly oil.
6. Turn off the flame.
7. Serve it with hot rice.

Sunday, 25 July 2010


For dough
Maida 1 cup
Ghee 1 tsp
For stuffing
Sooji (rava) 1 cup
Sugar 3/4 cup
Cashew nuts 10
Raisins 10
Cardamom powder 1 tsp
Grated coconut 1/4 cup
Ghee 2 tbsp
Milk 1 tsp
Oil for fry
1. To a bowl, add maida and ghee. Mix well.
2. Make this into a dough by adding water.
3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.
4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.
5. Now add cardamom powder. Add sugar and turn off the flame.
6. Sprinkle some milk. Mix well.
7. Divide the dough into 6 or 8 equal balls.
8. Roll the balls, apply 2 tsp of the sooji stuffing inside.
9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)
10. Fry them in medium hot oil till the colour changes into golden brown.

Thursday, 10 June 2010


Mutton 250 gm
Small onion 100 gm
Tomato 50 gm
Chilli powder 2 tsp
Coriander powder 3 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Aniseeds 1/4 tsp
Curry leaves 5 leaves
Coriander leaves
Salt to taste
Oil 2 tbsp
1. To a pressure cooker, add chopped mutton, turmeric powder and salt. Turn off the flame after 3 whistles.
2. Heat a pan, add oil, aniseeds and chopped onion. Fry well.
3. Then add chopped tomatoes. Fry well.
4. Now add turmeric powder, chilli powder and coriander powder. Fry in a low flame till the oil seperates from it.
5. Add cooked mutton and sprinkle hot water and mix well.
6. Add curry leaves and coriander leaves.
7. Serve it with rice or roti.

Wednesday, 31 March 2010


Small onion 15
Channa dal 1 tbsp
Red chilli 3 or chilli powder 2 tsp
Curry leaves 5 leaves
Tamarind paste 1/2 tsp
Hing pinch
Mustard seeds 1 tsp
Gingelly oil 1 tbsp
Salt to taste
1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.
2. Grind the above fried contents finely by adding water.
3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.
4. To this add grinded paste, tamarind juice and water. Mix well.
5. Serve it with idli or dosa.