Friday, December 11, 2009

Vegetable Sweet Corn Soup

At last I am back on my blog after a long break:-)First of all. Sorry for the long silence. Iam quite busy in front of my personal work and kept me very busy and was not able to sit in front of the system .In between I was not well suffer from severe menopause & high BP. . So it extended my break. It feels great to be back, blogging about what I love most – I Have missed a lot of interesting recipes and events .Will visits all your blogs soon.
This Vegetable Sweet Corn Soup is a very simple soup, suitable for all occasion. This soup can be turned out easily into a huge quantity. This soup was from one of my favorite. Sweet Corn Soup is Made with tender corn kernels, and flavored with green chili and soy sauce, Plain sweet corn soup is somewhat watery by nature...adding the veggies enhanced the substance and taste.
1 cup tender corn kernels
1 carrot, finely chopped
1 tbsp cabbage, chopped
1 spring onion, finely chopped
1/2 tsp sugar
1/2 tsp green chilli sauce
1/2 tsp soya sauce
4 cups water
¾ cup whole sweet corn kernels
¾ cup sweet corn, grated
5 cups clear vegetable stock
3 tablespoons cornflour mixed with ¼ cup water
1 teaspoon sugar (optional)
salt to taste
Butter – 2 tablespoon
1.            Heat butter in a deep sauce pot. Add ginger garlic paste and sauté for few seconds then drop the finely diced onions to it and cook for 2 minutes.
2.Cut all the vegetables into fine pieces.
3.Cook the corn in the pressure cooker for 1 whistle.
4.In the meanwhile grind the fresh corn kernels into a fine paste and add it to the sauce pot.
5. Now add the vegetables and sauté it for few seconds till the vegetables are soft.
6.Add water, salt, pepper, and bring it up to a boil.
7.Blend cornflour in a little vegetable stock or water and set aside. Add sugar and salt to the soup and continue to cook.
8.When it is cooked add 2 cups of water Add the blended cornflour and cook till the soup thickens. Add white pepper powder and mix.
9.Garnish with spring onion greens and serve piping hot. 
Tips: Add more water if required to adjust to desired consistency
While mixing the corn flour mixture keep stirring the soup to avoid lumps.
In the soup add  little chlli sauce and soya sauce and be added while serving.

Saturday, October 24, 2009

Five Star Burfi & Butter Murukku

Five star burfi:
This sweet is new to me saw this preparation on cookery show. First time I tried come out well .This burfi is ready in a span of just 30- minutes. It is prepared with a combination of Besan , Maida , pure ghee, sugar, fresh grated coconut, and milk all these quality and tasty ingredients are added and a burfi is prepared, it taste heavenly. So here goes the recipe of Five star burfi. It is easy and very tasty too!

Maida- 1 cup
Besan- 1 cup
Coconut- Grated 1 cup
Milk – 1 cup
Sugar – 1 cup
Ghee- 1 cup

Combine all the ingredients together in a heavy bottom pan on medium low flame.
 Keep stirring for about 20-25 minutes or until the mixture starts to get frothy and till it leaves the sides of the Pan
 After a while, the whole mixture starts to pull away from the bottom of the pan and starts moving with   the spoon. Remove onto a greased plate.
 Make into squares when slightly warm and enjoy!
Butter Murukku
Murukku is one of the popular South Indian snack. Here is a simple method to make crispy murukkus. This one is rice murukku. Enjoy this with a cup of tea or coffee , great evening snack. 

 Rice flour-3cups
Roasted gram flour-1/2cup
(pottu kadalae grinded into fine powder)
Cumin seeds - 1 tsp
Hing - 1 pinch
Salt-as per taste
Oil for deep-frying
1) Mix rice flour, roasted gram flour together & sieve.
2) Mix salt butter to the flour & mix well.
3) Divide the flour into 2or 3 parts equally.
4) Sprinkle water to one part & prepare thick dough.
5) Using a single star disc in a greased murukku maker squeeze murukkus directly in hot oil.
6) Fry till golden in color & crisp. Remove from oil, drain excess oil.
Store in air-tight container.
Note: Murukkus retain its color only when it is mixed with water just before frying. If all the dough is mixed at a time, Murukkus of later portions of dough will become red when it is fried.

Rose Burfi
 Festival Of Lights Written by me
I am sending  these recipes &  poem to the Purva'sevent -
Suma has passed me ''DIAMOND FRIENDS GIFT AWARD''.thanx a lot for thinking of me.I am really happy to get the award from you Suma:)

Vidhas has passed me Giant Bear Hug Award
 Thank you Vidhas for this lovely Award.Iam so happy My Lovely hugs to both of u:) I wish to share these  both the awards with all of you:)

Wednesday, October 14, 2009

Rose Burfi-Diwali Sweet

Rose Burfi:

This eye-appealing sweet is sure to appeal to your taste buds. Just relish its sweet and fresh rose flavour without worrying about gaining those extra kilos, as it's not only low in calories and fat but also rich in nutrients like protein and calcium.I liked this sweet for its simplicity of preparation especially no cooking and the promised elegance of taste.

 Crumbled low fat paneer (cottage cheese)-¾ cup 
 Crumbled low fat mava (khoya)-    3 tbsp
 Powderedsugar-   2½ tbsp
A few drops rose essence
Red food colour-2-3 drops
Ghee for greasing-¼ tsp

1.            Mix all the ingredients except the red colour in a bowl, add 2 tbsp of water and knead it till the mixture becomes smooth. Add a tbsp of water if required
2.            Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
3.            Spread the white mixture on a greased thali and keep aside.
4.            Spread the remaining pink colored mixture over the white coloured mixture.
5.            Refrigerate for at least 1 hour and just before serving cut into  pieces.

Friday, October 9, 2009


Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. The oatmeal pancakes provide an extended source of energy.These pancakes are made by adding oats to wheat flour, as oats are highly nutritious and filled with cholesterol-fighting soluble fibre. Being extremely satiating, they prevent you from bingeing on junk food. Serve these pancakes hot, along with mint and coriander chutney. I adapted this recipe from Tarladalal's Recipe Book.

¼ cup quick cooking rolled oats
¼ cup jowar flour (white millet flour)
¼ cup wheat flour (gehun ka atta)
¼ cup onions, chopped
¼ cup tomatoes, chopped
2 tablespoons chopped coriander
1 teaspoon ginger-green chilli paste
salt to taste
1 teaspoon oil for cooking

1.            Mix together all the ingredients in a bowl and add enough water to make a thick batter.
2.            Grease and heat a non-stick tava (griddle).
3.            Spread a layer of the batter to form a pancake of 4 mm. thickness.
4.            Cook on both sides till golden brown, using a little oil.
5.            Repeat to make 3 more pancakes.
6.            Serve hot with the coriander chutney.

Monday, October 5, 2009

Moong Dal Halwa

Moong Dal HalwaMoong Dal Halwa Is delicious sweet and it is too easy to prepare !

Moong Dal -1 cup
Milk-½ cup
Sugar-1 cup
Ghee-1 cup
Saffron- a pinch or two
Dry Fruits (Cashewnuts, raisins, almonds, pista)


Wash and soak the moong dal for 3-4 hours (If soaking in hot water, even 1-2 hours are enough).

Drain and grind it coarsely using very little water. Set aside.

Prepare one-string sugar syrup by using 1 cup sugar and ½ cup water. Keep aside. Soak saffron in hot milk.

Heat ghee in a thick-bottomed pan and add the moong dal paste.

Cook over a low flame with constant stirring, until the dal turns brown.Add sugar syrup and saffron milk

Stir well till they are thoroughly incorporated and the halwa is of dropping consistency.

Top with chopped nuts and serve warm.

Tuesday, September 15, 2009

Carrot-Beetroot Juice & Spiced Buttermilk/Neer More

Carrot-Beetroot Juice:

Carrot-Beetroot juice is one of the highly nutritious drinks. This drink is exceptionally high in vitamin A, minerals, and other nutrients. The rich color comes from the combination of carrot and beetroot. The color of this juice is what catches the eye first. It has a nice frisky taste to it as it has just the right flavor of tang and sweetness.

Beet Root-1
Ginger- small piece
Mint Leaves- few
Honey-1 tsp(Optional) or Pinch of salt or sugar as per taste.
Peel both beetroot as well as carrots and chop them into slices after washing them.
Dice the fruits and vegetables into a size that is comfortable for the mixer/juicer.
Add the mint leaves, Honey or Pinch of salt or sugar and ginger. Add a little water to make it thinner.
Combine all ingredients in a blender and make puree. Take the juice in a glass and garnish with mint leaves.
Healthy and Delicious Carrot-Beetroot juice is ready to serve.
Spiced Buttermilk:
Spiced Buttermilk is a soothing combination of fresh home made curds,water,fresh curry leaves,crushed ginger,green chillis,salt and a dash of lemon juice. This spice and herb infused drink is a perfect blend of multitude flavors and increases our appetite and digestive power.

Buttermilk-2 cups
Green chillies-1 or 2(adjust according to your choice)
Ginger- 1 small piece grated or crushed
Few curry leaves- (only fresh leaves)
Lemon juice-1to2 tbsp
Coriander leaves-1-2 strands
Salt to taste

Churn the curd. Add about 2 to 3 cups of water. Churn briefly.
Wash green chillies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
Pound curry leaves with required quantity of salt. Add the prepared ingredients to churned yogurt.
Stir well and serve.

Mango Lassi


Iam sending all these entries to Sireesha's "Soup 'N Juice"Event.

Friday, September 11, 2009

Mysore Masala Dosa

Mysore Masala  Dosa

Mysore Masala  Dosa  is a the traditional dosa is made from the dosa batter which is made from rice and lentils in the form of a thick liquid left to ferment overnight this one was served with seasoned potatoes and onions hidden inside. The texture was so perfect not greasy and the flavor was amazing. The distinguishing feature of the Mysore Masala Dosa is that a red chutney made of chilli is spread over the dosa while it is still on the plate. Then a small amount of a filling (made of potatoes, onions and seasoning) is placed over the dosa. Once the dosa turns golden brown, it is neatly folded and served with coconut chutney and sambar. This dosa is one of my son’s favorite...

Ingredients for Dosa batter.
Raw rice - 1 1/2 cup
Idli rce - 1 1/2 cup
Urad dal - 1 1/4 cup
Methi seeds - 2 tsp
Moong dal & Toor dal – 1/4 cup
Salt to taste
Soak the raw rice, idli rice, moong dal,toor dal and methi seeds together and the urad dal in a different bowl. Soak it for 7-8 hours. Grind the rice and the urad seperately and mix it together and Add salt to the batter and mix well .Then keep it aside overnight or for 10-12 hours till the batter is fermented well.. Now batter is ready to make dosas.
Potato stuffing :
Potatoes - 4 boiled
Onions - 1 large
Mustard seeds - 2 tsp
Ginger - 1" finely chopped
Green chillies - 2
Garlic - 1 small pod (optional)
Turmeric powder - 2tsp
Bengal gram-1 tsp
Salt to taste
Oil - 3 tsp
Few curry leaves
Cilantro to garnish.

Method :
Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
Cool, and mash in to pieces and set aside.
In a pan take some oil and put in the mustard seedsadd mustard and allow to splutter.
Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
Add a pinch of turmeric and now allow to saute for some time.
Now add the mashed potatoes, salt and mix it in well.
After a few minutes, switch off the heat and garnish with chopped cilantro.
Ingredients for Red/garlic chutney           
Garlic 3-4 cloves
 Onion 1 small (cut into big chunks)
 Red chilli Powder   1tsp
Tamarind   1/4 tea spoon                
 Salt         to taste.

Make a fine paste out of this ingredients in a blender without adding water.
Coriander -Coconut Chutney                                                  
Coconut (grated) - ½
Coriander leaves 1/2 cup
Green chilles - 3 small
Fried gram dal- 3 tbsp
Ginger (chopped) - 1/2" piece
Tamarind - 1 marble sized ball
Salt to taste
Oil - 1 tbsp
Mustard seends - 1 tsp
Split black gram dal - 1 tbsp
Curry leaves - 8

Method :
1.  Grind the coconut, Coriander leaves, green chillies, fried gram dal, ginger, tamarind and salt in a blender.
2.  Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and lix well before serving. Add water if necessary.

Making dosa:

Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.
 Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
When u see that the batter on the top is kind of dry. Put in 2 spoonful of the spicy red chutney and spread it well on the dosa as given in the picture above.leave it for a minute.
When the Dosa is cooked well close one end of the dosa Then Put a spoon ful of potato filling in the centre of the dosa and Fold the dosa into half and Once the dosa turns golden brown, now masala dosa is ready.serve it hot with coconut chutney and sambar.

Saturday, September 5, 2009

Kali kindina dosai

Kalikindina dosai
This is a very old fashioned recipe of Kerala.This is also called " koozu kachina dosai". it takes time to master this art of making neer dosa. Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white.

Raw rice - 3 cup
Boiled rice-1 cup
Coconut- 1(grated)
Salt- as per taste
1.Soak both rice together & grind vey fine adding coconut & salt.
2.Take 1 cup of the paste, mix with more than 2 cup of water & cook stirring to prevent lump formation, to get a porridge.This is called “ kali”.Cool it thoroughly & mix with the remaining batter.
3.The batter should be very liquid almost in water consistency.
4.When the tava is hot, take in a ladle & pour from around in a circular fashion, till you reach the centre.Very little oil is enough and cook covered for another 1-2 mins.– (do not spread from the centre as we do normally for dosais.)
5.Once cooked, carefully remove from tawa and serve hot with coconut chutney or tomato chutney or with brinjal gothsu.

Wednesday, September 2, 2009

Reposts for Viki's "Side dish for Chapathi" Event

I am sending these recipes for Viki's "Side Dish for Chapathi" event.

Thursday, August 27, 2009

Thengai Thiratupal , Aval Vilayichathu & Tag

Thengai Thirattupal:

There are two thirattupal .One is prepared by milk (Pal thiratupal) another one is from coconut(Thengai Thirattupal) . Thengai Thirattupal is a traditional tamil iyer sweet . This sweet is must in our weddings. For Vinayakar Chaturthi along with other Neividhyam I made Thengai Thirattupal.


Grated coconut - 1 cup

jaggery - ½ - ¾ cup

Cardamom powder - ½ tsp

Ghee - 1 tbsp


Grate only the soft white portion of the coconut. Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, strain it and put it in a heavy bottomed vessel and allow to boil . Add coconut gratings and Cook till the mixture just starts leaving the sides of the vessel and become solid. Add cardamom powder and & ghee mix well & remove from the heat.

Aval Vilayichathu

Aval Vilayichathu is an all time favourite! It is made with aval, coconut and jaggery as the main ingredients. This is a very delicious snack and nutritious too! IAvil Vilayichathu is served as prasadam in temple sand in home for ganapathi homam/pooja.


Pressed rice (poha) 250 grams

Jaggery (gur), grated 750 grams

Ghee 2 tablespoons

Grated coconut -1 cup

Sesame seeds (til) -1 tsp

Coconut, scraped -2

Green cardamom powder -1 tsp

Banana -1 cut into small pieces


Dissolve jaggery in one and half cups of water over low heat. Strain.

Heat ghee in a pan and fry coconut slivers, sesame seeds and set aside.

Heat this syrup in a heavy bottomed vessel. Add scraped coconut and cook over low heat, stirring continuously, till one-thread consistency is reached’

Add the aval , sesame seeds ,and cardamom powder. Mix well for 2 minutes till the aval is well coated with the jaggery and coconut. Remove from heat and allow it to cool slightly .

Garnish with Slices of bananas . Cool and store in a dry container. It remains for several days

Note : If we want store more days then don’t add banana.

I am sending this both recipe ,One Article Meaning of VinayakaChaturthi ,and my small sketch of Lord Ganesha to Purva's Festive Food Event.

has tagged me for these questions..Thank you is my pleasure to do it.

Tagged Rules :

1) Link the person who tagged you .

2) Post the rules on your blog.

3) Share the ABC'S of you.

4) Tag 4 people at the end of the post by linking their blogs.

5) Let the 4 tagged people know that they have been tagged by you.

6) Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing the tag.


1)A - Available/Single ?- Available to my husband only

2)B - Best Friend ? –Anju

3) C - Cake or Pie ? CAKE

4) D - Drink of choice ? Coffee

5. E – Essential item you use every day? Pc, TV, Mobile

6. F – Favorite color? Baby pink , sky blue

7. G – Gummy Bears Or Worms? None

8. H – Hometown? Tenkasi( nr Tirnelveli)

9. I – Indulgence? Writing

10. J – January or February? January

11. K – Kids & their names? Two -Onedaughter,One sonName –Preeti, Aditya

12. L – Life is incomplete without? Love

13. M – Marriage date? 22 May1985

14. N – Number of siblings? one younger brother

15. O – Oranges or Apples? Both

16. P – Phobias/Fears? Reptiles, horror movies and I am scared of animals- I cannot tolerate any animal especially (dog & cat) near me

17. Q – Quote for today- Go with the flow.

18. R – Reason to smile? Many; KEEP SMILING not because of something but in spite of everything.

19. S – Season? Winter but not too cold tolerable

20. T – Tag 4 People? Hope this time everyone has been tagged I am the last to post

21. U – Unknown fact about me? Unknown

22. V – Vegetable you don't like? Bittergourd

23. W – Worst habit? I believe others easily, so sensitive.

24. X – X-rays you've had? Many

25. Y – Your favorite food? Grilled Sandwich, Dosa

26. Z – Zodiac sign? Scorpio