Friday, November 20, 2009


First of all a Big Thanks to Ms. Aruna Manikandan for sharing this Excellency Award with me. This makes me really an enthu to do more articles.
And with this award I have reached 35th post. Also love to have friends like you all.
I would like to share this award with my beloved other blogger friends.

Thursday, November 19, 2009


Mutton - 1/2 kg
Small Onion - 1/2 cup
Tomato - 2
Ginger-Garlic paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Coconut (Grinded to thick paste)
Curry Leaves - Few
Coriander Leaves - Few
For Seasoning:
Sombu - 1spoon
Cardomom - 2
Bay Leaves - 2
Cinnamom bark - 1 inch
Red chilli - 2

  • Heat a pressure cooker with oil and put all the ingredients in "For Seasoning".
  • Then add onion and fry till it becomes golden brown.
  • Add tomato and saute for few mints.
  • Now add ginger-garlic paste and fry for few mints.
  • Add mutton and curry leaves and fry in this mixture for few mints.
  • Then to this add chilli powder, coriander powder, turmeric powder and salt and mix well.
  • Add coconut paste and required water and close the cooker.
  • Pressure cook until the mutton become soft.
  • When mutton is cooked garnish it with coriander leaves.

It will be tasty when you have it with White rice, Kal Dosai and Idlies....:-) This is my Sweet Mom's recipe and always I love have my Mom's preparation......

Sunday, November 15, 2009



Chicken - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tsp
Coriander leaves - few
Curry leaves - few
Salt for taste

For Seasoning:
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 2
Cardomom - 2
Cinnaman - 1

  • Clean the chicken and marinate it with turmeric powder, salt, ginger-garlic paste and keep a side.
  • Heat oil in a kadai and put the items in "For Seasoning".
  • Then add onion and fry till it become golden brown and then add tomato and saute for few mints.
  • Now add giner-garlic paste and fry well.
  • Then add the chicken peace and fry for few mints with little salt and curry leaves.
  • Sprinkle turmeric powder, red chilli powder and pepper powder and allow it to cook for some time.
  • Add little water and cover it with lid.
  • When chicken is cooked finally add coriander leaves.

Hot and spicy pepper chicken is ready to serve with chappatis or parathas or hot rice.

Friday, November 13, 2009



Wheat Flour - 2 cups
Water - 1 cup
Potatoes - 3 to 4 (boiled and mashed)
Green Chillies - 2 (Chopped nicely)
Red Chilli powder - 1/4 tsp
Onion - 1 (Chopped nicely)
Coriander leaves - Few
Salt to taste
Oil / Ghee

  • Mix wheat flour, salt and water and knead it to make a soft dough and keep aside.
  • Meantime mix mashed potatoes with onion, green chillies, red chilli powder, salt and coriander leaves.
  • Now roll out small balls out of the dough.
  • Fill the dough with the potato stuffing inthe centre.
  • Draw the edges towards the centre to cover the mixture.
  • Press it gently and flatten to the size of roti.
  • Place the parathas in the preheated thawa.
  • After that reverse the side of parathas until it becomes golden brown.
  • Sprinkle little oil on the paratha.

Hot Parathas are ready to have with tomato ketchep, thick curd or any pickles.

Thursday, November 12, 2009


Gram Flour - 1 cup
Rice Flour - 1/2 cup
Red Chilli powder - 1/2 tsp
Soda - a pinch (Optional)
Salt to taste
Oil for frying

Bhajji Chillies

  • Mix Gram Flour, Rice Flour, Red Chilli powder and Salt with required water to make a thick batter and keep a side.
  • Slice the vegetables (Except Bhajji Chillies) and keep a side.
  • Heat oil in a kadai for deep frying.
  • Dip one slice plaintain/potato/ chilli/ onion into the prepared batter and slowly immerse it into the hot oil and deep fry till both the ends become golden brown.
  • Place the hot bhajji in a plate with paper towel, to absorb excess oil.

Hot & Spicy Bhajji is ready now to taste with coconut chutney or onion chutney.

Note : I will not use soda as it is not good for health. Soda is used only to make bhajji buffy. Better we will avoid this.


Kitchen Queen has showered me with awards.

Thanks a lot Ms. Kitchen Queen for sharing this wonderful awards with me. This gives a boost to contribute new dishes.

Wednesday, November 11, 2009



Vanjaram Fish - 1 kg
Chilli powder - 1 tsp
Ginger-Garlic paste - 1 tspn
Turmeric powder - 1/2 tspn
Salt for taste
Oil to fry

  • Clean the fish and marinate with turmeric powder and salt for few mints.
  • Mix all other ingredients given and prepare a thick paste.
  • Now again marinate the fish with the above paste for 1 hr.
  • In a pan, add oil and shallow fry these fish pieces on both sides.

Tasty....Spicy.....Fish fry is ready to taste with parupu sadam and rasam sadam

Friday, November 6, 2009


This is very simple and quick recipe which anyone can make. This is a perfect match for poori's and chappati's. This is a typical Indian dish. Almost various state people know about this dish. Kids really loves this.........Here the dish comes for you all.

Potato - 4 boiled (Peeled and mashed)
Onion - 1
Tomato - 2
Green Chillies - 4
Ginger-Garlice Paste - 1 tsp
Jeera - 1 spoon
Urad Dal - 1/2 spoon
Turmeric Powder - a pinch
Curry leaves - 10
Salt for taste
Oil - 2 tsp

  • Heat oil in a pan and add jeera seeds and urad dals.
  • Let it splutter and then add onion and green chillies and saute for few mints.
  • Now add tomatoes and ginger-garlic paste and fry for 10-15 mints.
  • Finally add mashed potatoes and turmeric powder and mix well.
  • Add required salt and curry leaves and mix it well.
  • Add little water to it and make it as a very thick gravy.

Serve hot with hot pooris.

Wednesday, November 4, 2009


It is found that a mixture of honey and cinnamon cures most Diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side Effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a Magazine in Canada , on its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, if they do this Process daily they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
Arthritis patients may take daily, morning, and night, One cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon Cinnamon powder before breakfast, They found that within a week, out of the 200 people So treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in thebladder.

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.

Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient were found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol. By the way, if you're taking cholesterol medicine, STOP! They all contain STATIN which weaken your muscles...including YOUR HEART and none has been shown to stop heart attacks or strokes!!!!= 20
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant Use of honey strengthens the white blood corpuscles to fight bacterial and viral diseases.

Monday, November 2, 2009


This is an easy and wonderful breakfast prepared using rava. Actually most of us wont like rava upma, but when you modify this upma to a colorful dish by adding some vegetable, ginger-garlic paste, turmeric powder etc..and make our loved ones to have this nutritious rava dish......and i love to share this dish to all you guys.....

Upma Ravai - 250 gms
Carrots - 1
Beans - 30 gms
Potato - 2
Peas - 50 gms
Onions - 2
Tomato - 2
Green chillies - 3
Ginger-Garlic Paste - 1 tsp

Turmeric Powder - a pinch
Few Coriander Leaves
Few Curry Leaves
Salt & Water

For Tempering:
Jeera - 1 spoon
Bay Leaf - 1
Cloves - 2

  • Add little ghee in a kadai and fry rava until you get good aroma and then keep a side.
  • Heat little oil and ghee in another pan and add jeera, Bay leaf and cloves.
  • To this add onion and green chillies, curry leaves, turmeric powder and fry until they becomes soft.
  • Then add tomatoes and when it becomes soft add ginger-garlic paste and fry for few mints.
  • After this add cut vegetables peas and fry them well.
  • Now add 2 cups of boiling water and make the vegetables to cook.
  • Add required salt.
  • Once the vegetables gets cooked add fried rava (little by little) to this mixture and keep stirring(To avoid lumbs).
  • Close the vessel with a lid and let the water come to a boil .
  • Keep stirring the upma and finally add little ghee to it.
  • Finally add coriander leaves before you eat.

Tasty and colorful Veg-Rava Kichidi is ready to taste with coconut chutney.


Prawn - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chilli Powder - 1 spoon
Coriander Powder - 2 spoon
Jeera - 1 spoon
Oil - 2 tsp
Curry Leaves - few
Salt for taste

  • Clean and wash the prawns well and keep aside.
  • Heat oil in a kadai and add jeera and fry.
  • Add onions to this and fry till golden brown.
  • Then add tomatoes and curry leaves and cook for few mints.
  • Now we can add ginger-garlic paste and let it cook until you get a good aroma.
  • To this add turmeric powder, chilli powder and coriander powder one by one and saute for few seconds.
  • Add cleaned prawns and mix well with 1/2 cup of water.
  • Cover with a lid and cook on low flame till the prawns becomes tender.
  • Finally check for salt and garnish with coriander leaves finally.

Serve this prawn gravy with hot rice.


I love to prepare any chicken dish as its a very favorite dish for my daughter.When we talk about chicken dishes, you can have plenty of varieties. Let’s see one by one in this blog. As to start with I am giving you a very simple method of preparing Chicken gravy. You can have this with rice, chappatis etc. Let enter into the preparation...
Chicken - 500g
Onion - 2
Tomato - 2
Green Chillies - 2
Ginger-Garlic paste - 1 tsp
Chilli powder - 1tsp
Coriander powder - 2 tsp
Pepper powder - 1 spoon
Curry Leaves - Few
Coriander Leaves
For Tempering:
Jeera - 1 spoon
Bay Leaves - 1
Cardomom - 2
Cloves - 2
Cinnamom - 2
To Grind:
Coconut - 1/2 cup (Ground this as a thick paste)
  • Wash the chicken and marinate it with ginger-garlic paste, chilli powder and little salt and let it stay for 1/2 an hour.
  • Heat oil in a kadai and the ingredients given in "For Tempering".
  • Saute the onion, tomato, curry leaves, ginger-garlic paste one by one nicely.
  • Now add the marinated chicken and fry for few mints.
  • Add chilli powder, coriander powder and mix it well with little salt.
  • Add 2 - 3 cups of water and cook until the chicken becomes soft.
  • Now add pepper powder and coconut paste and mix well.
  • Close this with a lid and cook until the gravy becomes thick.
  • Add coriander leaves before you serve.

Spicy Chicken gravy is ready to taste with hot rice, chappatis, idlis and dosa's.