Friday, September 14, 2012

Orange Rasam

I caught hold of this rasam in Vardhini's blog and rightaway thought i had to prepare this delicious rasam, trust me this is the best rasam i have ever come across. Thank you Vardhini for this rasam.

Tomato 2( chopped into 4 pieces)
Turmeric 1/2 tsp
Orange Zest 3 tsp
 Fresh Orange juice 1/2 cup
Lime juice 1 tsp
Salt as required
Coriander leaves few

Grind to fine powder
Toor dhal 2 tsp
Cumin seeds 1/2 tsp
Black peppercorn 4
Dry red chillies 4-5

For Seasoning
Ghee 2 tsp
Mustard 1/2 tsp
Methi seeds 1 tsp
Curry leaves few
Hing 1/2 tsp

Dry roast the items mentioned under grinding,cool and grind to fine powder.
Heat ghee in add all the items mentioned under seasoning in the order given above.
Add 2 glasses of water, tomato, turmeric, salt, orange zest, boil this for 10-12mins.
Add the prepared ground masala powder and mix .
Now its time to add our show stealer, Mr orange juice, mix well and bring to boil for 5-6 mins.
Take off from flame add lime juice and coriander leaves.
Serve hot your yummy orange rasam with a dollop of ghee.

Orange zest is the outer skin of the orange, you can avoid this and add 1 cup orange juice.
Select sour orange as they give more taste.

Wednesday, September 12, 2012

Nawabi Vegetable Gravy

This is a rich creamy gravy which goes well with rotis and naans and even plain rice.
 Boiled Mixed vegetables 1 cup( I have used carrot,french beans and peas)
Tomato 2 (Ripe and finely chopped)
Ghee & Butter 1 tsp each
Salt as required
Grind to fine paste
Onion 1
Cashew 12-15(soaked for an hour)
Cloves 2
Green Cardamom 2
Cinnamon 1/2 inch stick
Dry Red chilly 2
Green chilly 1
Fresh ginger 1 tsp (grated)
Coriander seeds 1 tsp
Garlic 2 cloves(crushed)
Heat butter and ghee and add the ground paste and saute until oil separates, now add finely chopped tomato and mix well and saute until tomato softens.
Now time to add our boiled vegetables salt and a glass of water, close the lid and cook on medium heat for 5mins.
Remove from flame and serve hot with rotis.
Fresh cream can be added for garnishing.
Chop the vegetables into small size and boil them,keep all the vegetables in uniform size.
Do not take cloves, cardamom more than 2 as it will dominate the taste and smell of the gravy, and you wouldnt want that.
Fried Paneer pieces can also be added to the gravy.
Babycorn and corn kernels can also be added.
Finely chopped tomato can be replaced with tomato puree, however i prefer finely chopped, both tastes good.

Tuesday, September 11, 2012

Onasadya ~ Onam Thali

I had prepared this simple Onasadya this year and it was in my draft folder for quite sometime, was busy posting other recipes, finally posting now. This was the first time i was preparing a Sadya and was little nervous, however all the dishes were excellent and also passed the 'My husband liked it very much' test. :)
Onasadya is a rich meal with variety of dishes served on a plaintain leaf. The Onasadya on a plantain leaf makes it more colourful and delicious. The most common ingredient in most of the dishes would be coconut and coconut milk, or coconut oil.
For my Onasadya starting from left hand corner i have prepared Green gram thoran,green peas roast, olan, semiya payasam, kerala style sambhar,rice, ghee, avial,pepper rasam, pappadam and curd.
Click on the below links to get the recipes.
Red Kidney Beans Raw Banana Puzukku ( this was also part of my onasadya)
Semiya Payasam ( follow the same method, towards the end add saffron to get a rich festive flavour for your payasam).
We enjoyed our Onasadya which was simple yet tasty.
My simple Pookalam.
For my other thali meals click here.

Milagu Rasam ~ Pepper Rasam

This rasam is very famous in Tamilnadu and Kerala, it tastes awesome with steamed rice and a dollop of ghee.
Tomato 1(cut into 4 big pieces)
Water 1 litre
Tamarind pulp 1/2 cup
Hing 1/4 tsp
Garlic cloves (4 crushed)
Turmeric powder 1/4 tsp
Salt as required
Grind to masala powder
Peppercorns 10-12
Coriander seeds 1tsp
Cumin seeds 1 tsp
(Dry roast the above and grind to fine powder).
For seasoning.
Ghee 1 tsp
Mustard 1/2 tsp
 Dry Red chilly 2(broken)
Curry leaves few
Cumin seeds 1/4 tsp
Heat ghee in a pan add mustard, cumin seeds, red chillies and curry leaves.
Mix all the above items and bring to boil.
Add the prepared masala powder and boil for 5-6 mins, serve hot with steamed rice.

Sunday, September 9, 2012

Veg Kabab

Potato 1
Mixed vegetable 1 and 1/2 cup( I have used finely chopped cabbage, beans, carrot, sweetcorn and peas)
Ginger garlic paste 1 tsp
Cumin powder 1/2 tsp
Chaat masala 1/2 tsp
Garam masala 1/2 tsp
Besan/chickpea flour 2 tsp
Cornflour 1 tsp
Green chilly 2(finely chopped)
Coriander leaf few(finely chopped)
1 tsp
Boil potato peel the skin mash and set aside. Boil or steam cook other vegetables, drain any excess water.
In a mixing bowl except oil add rest of the ingredients and knead.
Form like oval shaped and shalllow fry on a pan with few drops of oil, until goldeb brown continue the same with the remaining mixture.
Serve Veg kabab as a tea time snack.


Olan is usually served as a part of  Onasadya and is a side dish which is mild in taste and has a wonderful aroma of coconut milk, black eyed peas, yellow/white pumpkin, However here i tried my Olan with just black eyed peas and the taste was wonderful.
Black eyed peas 2 cup(Washed and soaked overnight)
Green chilly 2
 Thick Coconut milk 1 cup
Salt as required
Oil 1 tsp
Mustard 1/2 tsp
Curry leaves few
Boil black eyed peas with green chilly salt and water.
Do not overboil the peas, keep it firm.
Once the black eyed peas are boiled add the coconut milk and bring to boil on medium flame for 4-5 mins, season with mustard and curry leaves.

Wednesday, September 5, 2012

Sooji Vada

Sooji/Semolina/Rava 1 cup
Curd 3-4 tsp
Crushed black pepper 2-3
Cumin seeds 1/4 tsp
Green chilly 2-3(finely chopped)
Coriander leaves and curry leaves few
Salt as required
Oil for deep frying
Dry roast the sooji in a pan until aromatic or 3-4 mins until sooji turns slight golden brown.
Cool the sooji completely before adding curd.
Except oil add rest of the ingredients and mix well without any lumps and set aside for 5-6mins.
Form like small vadas and deep fry in medium hot oil.
No sauce or chutney is required for this vada, it tastes yummy as it is.

Cardamom Milk

My hubby loves cardamom milk very much and many times we end up buying from shop. This time i thought i will give this delicious drink a try and must say it was refreshing and tasty. My hubby loved it more than the readymade one.
Milk 2 glass
Cardamom 3-4
Sugar 3-4 tsp
Saffron strand 2
Peel the outer skin and powder the cardamom.
Boil the milk with sugar, cardamom powder with the outer skin.
Keep stirring for 3-4 mins or until milk starts to boil.
Now add the saffron strands and gently stir.
Remove from heat, allow to cool completely, refrigerate and serve chill cardamom milk.
Enjoy your cardamom milk.
Cardamom milk can be served either hot or cold.
Chill cardamom milk can also be served with some crushed ice.
My cardamom milk tasted good with low fat milk also, however you can try with full fat/cream milk.

Masala Peanuts

These masala peanuts are so crunchy, slightly spicy that it makes an ideal munch on while watching television or during tea time. A perfect nibble for rainy or winter season. Do try this simple crunchy snack.
Peanuts 1 cup
Besan 1 tsp
Red chilly powder 1 tsp
Salt as required
Oil 1/2 tsp
Roast the peanuts for 3-4 mins or until it becomes aromtic and the outer skin starts to brown slightly.
Transfer the roasted peanuts to a bowl add besan,red chilly powder and salt and mix gently with a spoon.
Heat oil and fry the peanuts for 2-3 mins, cool and serve the masala peanuts.
These masala peanuts tends to become crunchier once cool.


Saturday, September 1, 2012

Red Kidney Raw Banana Puzukku

A wonderful combination of  red kidney beans and raw banana, less time consuming and very tasty, thats Red Kidney Raw Banana Puzukku, straight from the land of God's Own Country.
Raw Banana 1(Skin peeled and cubed)
Red kidney beans 1 cup(Washed and soaked in water for 2 hours)
Turmeric 1/2 tsp
Garlic 3 cloves(Chopped)
Black Peppercorns 6(Crushed)
Red chilly powder 1/2 tsp
Salt as required
Grind to coarse paste
Fresh grated coconut 2 cup
Green chilly 2
Cumin seeds 1/4 tsp
For Seasoning
Oil 2 tsp
Curry leaves few
Pressure cook raw banana, kidney beans, salt turmeric and crushed peppercorn in 2 glasses of water.
When cooked add the ground masala of fresh coconut, green chilly and cumin seeds and cook it again for 2-3 mins.
Remove and season with oil and curry leaves.

Green Peas Roast ~ Kerala Style

Frozen green peas 1 cup
Onion 1 (Finely chopped)
il 1 tsp
Cumin seeds 1/4 tsp
Dry red chilly 2(Broken
Coriander leaves few
Salt as required
For Masala
Fresh grated coconut 1 cup
Cumin seeds 1/2 tsp
Garlic clove 2
Fresh ginger 1 tsp (grated)
Green chilly 2
Crush athe items listed under masala, without adding water.
Heat oil in a pan, add cumin seeds red chilly, crushed masala and saute for a minute.
Then add green peas,chopped onion and salt.
Cover with a lid and cook for 2-3 minutes on low flame.
Garnish with coriander leaves and fresh coconut.

Green Gram Thoran

Sprouted Green Gram 1 cup
Onion 1(finely chopped)
Fresh grated coconut 1 cup
Peppercorn crushed 5
Cumin seeds 1/4 tsp
Oil 1 tsp
Dry red chillies 2(broken)
Salt as required
Heat oil in a pan add cumin seeds, crushed peppercorn, red chillies, sprouted green gram, chopped onion and salt.
Saute and cover with lid for 5-7mins.
Remove from fire add coconut and mix well.
Simple and tasty Green gram thoran is ready, can be had as it is or served as a side dish with steamed rice.


Avial is a curd and coconut based gravy which goes well with steamed rice. Vegetables which are usually used are yellow and white pumpkin, carrot, beans.
To know more about this lovely dish click here and continue reading to learn how to prepare this lovely recipe.
White and yellow pumpkin 1/2 cup
Carrot 1
Beans 3-4
Salt as required
Grind to fine paste
Fresh grated coconut 1 cup
Green chilly 3
Cumin seeds 1/4 tsp
Curd 1 cup
For Seasoning
Coconut oil 1 tsp
Curry leaves few
Peel and cut all vegetables in the shape of finger.
Cook above vegetables with little water and salt,once it is cooked remove from heat and then add the ground masala of coconut green chilly cumin seeds and curd and mix well.
Finally season with curry leaves and mix gently.
Your yummy avial is ready to be served with steamed rice.
Yam can also be added to the avial.
Add the ground masala once the vegetables are boiled and removed from heat, otherwise the yogurt will curdle.
If you do not like the smell of coconut oil, do not season the avial, leave it as it is, seasoning with other cooking oil will spoil the taste.