Tuesday, June 18, 2013

Paruppu Pasta|Dal Pasta|Lentil’s Pasta



I thought of trying pasta in desi style as I don’t like pasta Sad smiley cooking in white sauce or any other non desi style.This was running in to mind for a long while and I was amazed to see how everyone like pasta as its having a blend taste.One day when is was thinking Thinking smile about the paruppu sevai then immediately a spark came Surprised smile and thought why not to try pasta in the paruppu sevai style.First I was hesitant and then finally thought to proceed with it.Then also tried inducing color bell peppers and it gave a nice color to the pasta.The result was a yummy pasta and now slowly started liking pasta.As usual when I started cooking and started taking photos I was having enough sunlight Sun but later in the end when is was busy with my final photos as ever it became cloudy.So you can see the color difference between first and final photos.So don’t get confused.

Ingredients :

Pasta 250(app)
Toor dall 1/2 cup
Cilantro 2 fistfull
Turmeric powder 1/8 tsp
Salt Req

To Grind Coarsely :
Color capsicum 1no (medium sized)
Green chillies 2-3 nos

Seasoning :
Oil Req
Curry leaves little
Mustard seeds 1/2 tsp

Method :
1. Cook dall in a cooker and keep seperately.
2. Cook pasta as per the instructions given on the back side of the pack.
3. In a wok do the seasoning and add cooked dal,salt and 1 fistfull of cilantro(I was running out of stock) and saute for few min’s.
4. Now add the ground capsicum to the wok and saute till the water is absorbed.
5. Now add the cooked pasta.
6. Mix well till the dall is coated on the pasta nicely and then garnish with remaining cilantro.
7. Now serve hot.I served with tomato sauce.
Notes :
1.Adding color capsicum is purely optional,but do grind the green chillies alone if not using capsicum.
2.I used shell pasta.
3. Can add even green chillie paste.
4. Can even add lemon juice at the end and give a quick mix.

Monday, June 10, 2013

Beetroot Thuvayal-Bachelors Recipe



       Beetroot is one veggie which everyone from kids to elder people hate and cry Crying face to have including me.Till now I don’t know the reason behind it, in spite of having more health benefits.But this thuvayal is really tasty and delicious.When I heard this recipe from my cousin I was having doubt about the taste but after preparing the thuvayal I tasted immediately and started liking it and made a note that next time whenever im buying beetroot I will surely do this thuvayal,as its not only tasty and also very simple to prepare.I can rather say that this is perfect for the bachelors.So thought of sharing the recipe with you.


Ingredients :

Beetroot 1 1/4 cup(grated)
Grated coconut 3 tbsp
Tamarind pulp 1 tbsp(thick)
Cilantro 1 fistfull
Salt Req

To Roast :

Coriander seeds 1.5 tsp
Ginger 1" piece
Curry leaves little
Red chillies 2-3 nos

Method :

1.   Saute the beetroot in a pan/kadai until the water in the beetroot is absorbed the beetroot reduces in volume,color is changed.Now set aside the beetroot.

2. Roast the items given under the roast column and bring to the room temparature.

3. Now grind the beetroot,roasted items and the all the other ingredients in the mixie/blender and check the salt and spice level.

4. Serve with hot rice and ghee.


Notes :

1. No need to do the seasoning.

2. While adding curry leaves need to add very very little say around 3 leaves, as adding more will dominate the beetroot taste.

3. Can adjust the spice and tamarind taste

Tuesday, May 21, 2013

Tofu Paratha

           Its been a week time was not able to access internet or phone as we have moved to a new home and was totally busy with shifting work.Now only some how got settled and finally had time to post the recipe.After trying the  Avocado Paratha I thought of trying tofu paratha in the same manner and turned out nice and I found it a easy way to use tofu as I don’t like using tofu in any gravies as it is having a blend taste.So thought of sharing this tofu paratha.




Ingredients :

Wheat flour 1 1/2 cups
Tofu 200gm
Dhania powder 1 tsp
Red chillie powder 3/4th tsp
Turmeric powder 1/4 tsp
Salt Req
Garam masala 1/2 tsp

Method :

1.Remove the water content from the tofu and scrammble the tofu with your hands.

2. Add the tofu in the atta flour.

3. Now add the dry powders and start mixing with your hands.No need to knead the dough tightly.

4.Prepare like the usual roti batter.

5. Spread like the routine paratha/roti type and cook on the tawa.

6. Serve with any kind of gravies or raita.I served with rajma masal.



Notes :

1. If required use very less water.

2. No need the remove entire water from tofu.Let 10% of water be in tofu as we knead the batter it will be helpful.

3. You can add or remove any dry ingredients as per the taste.


Monday, May 13, 2013

Thalassery Veg Kurma-Kerala style|Side dish for roti


       After a hectic weeks of shifting,shopping and arranging things finally now only I am able to relax  and  got the time for blogging and posting the recipe. This Vegetable kurma recipe I tried out in thalassery style which my friend  shared with me and I would like to thank my friend who passed on this recipe as the veg kurma was so tasty my hubby liked it most.The secret here is he liked the kurma to have with rice rather then to have with roti/chapathi.That’s while even taking the photos I clicked with rice.Though I’m not a very big fan of kerala recipes,I liked this one a lot.

Ingredients :
Veggies 1 cup
Onion 1 big sized
Tomato 2 nos
Red chillie powder 1 tsp
Dhania powder 2 tsp
Garam masala 1/2 tsp
Cinnamon 1"-2" piece
Cardomom 2 nos
Cloves 2
Gingergarlic paste 1/2 tsp
Salt Req

To Grind :
Grated coconut 1/4 cup
Cashews 5 nos
Saunf 1/2 tsp

Seasoning :
Oil 1 tbsp
Ghee 1 tbsp
Cuming seeds 1/2 tsp

Method :
1. In a cooker pour the oil and do the seasoning.Then add the onion,ginger garlic paste.Crush cinnamon,cardamom and cloves with mortar and pestle and add along with the onions.Fry till the onions turns translucent and the raw smell of the g.g paste leaves.

saute onion
2.Now add the tomatoe’s and fry till the tomato turns mushy.

3. Now add the dry powders and sauté till the oil separates.

dry powders
4. Its time to pour the ground paste and give a few stir so that ground paste mixes well and the raw smell leaves.

grinded paste
5. Now add the chopped veggies and mix well.Finally add required water and salt.Close the lid and leave around 3 whistles.


6. After opening the lid of the cooker check for the water,salt and red  chillie powder.If interested can garnish with coriander leaves and serve with hot roti/chapathi.But if u do bit more tangy and spicy can even have with rice.

kurma 1

Notes :
1.Adding ghee along with oil helps the oil to separate nicely and thus we can sauté till we are able to see the oil and this is very helpful too.
2. Add tomato according to the tangy taste.
3. I used beetroot ,along with carrot,peas,potato and hence got the above color.If wish you can change the veggies as per the preference and also can skip beetroot.
4. Since I’m using frozen coconut all the gravies will have the oil floating look on the top.If your are using fresh coconut you wont get the look so nothing be panic seeing the above photos.
5.Try using  mortar and pestle is highly recommended and the powder crushed in the mortar and pestle gives a nice flavor.So do not use blender.

Thursday, May 9, 2013

Avocado Paratha(Re-post)

Avocado Paratha
  When i was in India i was not aware of this veggie,but my sil use to tell that this was nice veggie,very healthy and she use to do paratha with this frequently.So after reaching here i referred few sites and finally ended up with this paratha which was tasty food Smileys and healthy too.Even we can prepare this in no time.

Ingredients :
Atta 1 1/2 cups
Ripe Avocado 2 nos
Onion(small sized) 1 no(finely chopped)
Dhania powder 1 tsp
Red chillie powder 3/4th tsp
Garam masala 1/4th tsp
Coriander leaves 2 tbsp(finely chopped) tsp
Lemon juice 1/2 tbsp
Salt to taste

Method :

1. Scoop the inner part of avocado and mash it nicely either with the hand or with potato masher and keep separately.
2.Add all the above ingredients one by one except atta.

3. Now add the atta and mix together without water and allow it to rest upto 15mins

4. Now prepare as normal parathas and fry in the pan.
5. Serve hot with any kind of raitas,i served with onion raita.

Notes :

1.Since my avocado was too ripe i didn't use potato masher or even water while mixing with atta.
2. Incase of adding water should be careful and shouldn't add too much of water.
3. Can play with the ingredients and dry powders of your choice.
4. Try not to avoid lemon juice as it helps to retain the color of avocado.

Sunday, April 21, 2013

Paneer Thuvayal

paneer thuvayal

     As I mentioned in my old post that I’m having lots of paneer and need to finish off,I tired this thuvayal based on Paneer which I came across Revathy Shanmugam’s cookery show.When I tried it turned really yummy and turned out delicious and was happy Open-mouthed smile to get one more paneer recipe to my blog.In this recipe masala is the key ingredients for the flavor.This thuvayal  was really  delicious.Only few dishes get approval Thumbs upfrom my entire family and this is one among that.My sis was asking me when I'm going to do it again as she liked it a lot and wanted to have again and again.This Paneer thuvayal will be tasty if we have with rice but still I haven’t tried with chapathi/roti.We had only with rice and was lip-smacking Nyah-Nyah.Really worth trying out this paneer thuvayal as we always use prepare paneer only with the north Indian style.This Paneer thuvayal is typical south Indian  recipes style and if ur a person who love’s karakuzhambu a lot then this might turn to be absolute favorite one.From now onwards if I think about thuvayal this will be in the first place.
Ingredients :
Paneer 200g
Onion 2 nos
Tomato 4 nos
Tamarind Paste 1 tbsp 
Garlic 8 pods
Salt Req

Grind to Paste :
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Pepper 3/4th tsp
Red chillie powder 2 tsp
Turmeric powder 1/4 tsp

Seasoning :
Oil 5 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Curry leaves Req

Method :
1. Powder all the ingredients in the grind to paste column and then pour little water and then grind to a paste.
2. In a wok pour oil and do the seasoning.Now add the onion,crushed garlic ,little curry leaves and fry till raw smell leaves
saute onion
4. Now add the tomato and fry for few min’s.
saute tomato
5. Add the ground paste  when the tomato is half cooked .Now  fry entire things till the raw smell of the paste leaves and oil starts oozing out.
add paste
5. Then add the paneer,tamarind paste and give a quick stir.
add paneer
7.Then add required water,curry leaves and allow the thuvayal to boil.
curry leaves
6. Now serve with hot rice and ghee.
serve with rice

Notes :
1. Use nice ripen tomatoes so that will have nice tangy taste.
2. Increase or decrease the tamarind paste according to the tangy taste of tomatoes.
3. Don’t add too much of water.I added around 3/4th cup of water.
4. Need not boil the thuvayal too much.
5. This thuvayal is too spicy as this is similar to karakuzhambu so red chillie powder and pepper can be adjusted according to the taste.
6. Finally adding curry leaves gives a nice flavor for the thuvayal.

Monday, April 8, 2013

Onion Chutney-Side dish for Idly,Dosa,Adai



     This chutney is very easy and simple to make and stays good when kept in air tight container for around 10-15 days if refrigerated.If we are in winter season it will stay good for 20 days also.This chutney will be perfect while travelling and is very handy also.My mom use to prepare this frequently and we use to have this as a side dish for idly,dosa,adai,chapathi/roti and what else do we need.If we keep it clean without adding even a drop of water then I can guarantee it will stay good for minimum 10days in fridge.My sil and my friends were asking me for a long time to share this recipe,so thought of posting this recipe.Though this sounds easy,simple and even silly for some people but this will be really useful for many of us.

  Color of this chutney depends on the red chillie powder and the tamarind we are using.Generally in the initial stages I use to add little less spicy and tangy and then while sautéing use to increase them.So the color of the pics will be different in the beginning and end so don’t go with the color of the chutney.Just go by the taste.I feel this chutney is the perfect combo for idly and adai and with these too tiffin varieties it tastes great .


Ingredients :

Onion 4 nos
Jaggery 1 1/2 tbsp
Tamarind Small lemon size
Salt 1 3/4 tsp
Red chillie powder 1 1/4 tsp

Seasoning :
Oil 4 tbsp
Mustard seeds 1/4 tsp
Curry leaves Req
Hing Little


1. In a vessel stack all the ingredients together like we do for a dum biriyani(i.e little onion,jaggery,tamarind ,red chillie powder,salt and then again one more same layer). and rest it for around 1.30 hrs.


2. Grind the entire things in a blender and in a wok do the seasoning and saute the onion chutney nicely till the chutney splutters and then chutney gets cooked.


3.Serve as a side dish for any tiffins.I served with adai.



Notes :

1. Adjust the spice level according to the taste.

2. Store in a air tight container and use dry spoon for taking out.

3. Before storing in the container wash and dry the container and even a drop of water will spoil the chutney.

4. I used powdered sugar and can be adjusted to our taste.

5. Incase using onions available in US need not follow the given measurement of the onions,as the onions available here are too big than what we get in India.

6. I used 1 tbsp of tamarind pulp .


Sunday, March 31, 2013

Kadai Paneer-Side Dish For Roti

kadai paneer 1   

                  I have never had kadai paneer before but still heard about it and since it’s a dry side dish I was little hesitant to try it out as was afraid whether my hubby will like it  or not Sad smile  as always he would love to have only thick gravies for roti’s or chapathi not the dry gravies.But since this time i bought paneer from cosco I was having huge paneer lying in my fridge and some how wanted to finish off. So I got the recipe from my sis . She use prepare to Menu Rani Chellam’s style which she learnt from her, when she went to her cookery class.So I was little confident that definitely it will turn out to be great but only thing is my hubby should like it.But after having it he said ok for this dry gravy side dish alone.Since he loved this one planning to slowly try other dry gravies also for roti’s.But this time I tried with parotta and turned out to be nice.In future coming posts planning to try lot more  paneer recipes and post in my blog.So if no  further delay let me go to kadai paneer.


Ingredients :

Paneer 200 gm
Capsicum 2 nos cubes
Onion 2 nos
Tomato 3 finely chopped
Curd 1 cup
Red chillie powder 3/4th tsp
Dhania powder 2 tsp
Kasoori methi 1 tsp
Kadai paneer masala 2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tsp
Salt Req

Kadai Paneer Masala(roast and powder) :

Dhania 1tbsp
Pepper 1/2 tsp
Red chillies 6 nos
Fenugreek seeds 1/2 tsp
Cinnamon 1inch piece
Cumin seeds 1/2 tsp

Seasoning :

Butter 1 tbsp
Bayleaves 2


1. Roast the items and powder them in the blender/mixie which is given under kadai paneer masala.




2. Add few teaspoons of oil in a wok,saute the capscicum and paneer and set aside.


saute paneer


3.Now do the seasoning given in the sesoning column and fry onions till they turn transculent.


saute onion

4. Then add the tomato and fry till it turns mushy.





5. Once the onions turns mush add the dry powders along with the grind powder and salt.


dry powders


6. Now churn the curd and add to the other ingredients in the wok.




7.Once the curd is nicely mixed add the sauted paneer and capsicum.


add paneer


8. Mix everything well so that paneer and capsicum is well coated with the dry powder and mixes nicely with the other ingredients .


mix well


9.Serve hot with any kind of rotis/phulkas.I served with parotta.

kadai paneer


Notes :

1. Don’t put the entire kadai paneer masala powder.Just go along with the measurements given and reserve the rest of the powder.

2. I added less spice powder as the powder I’m using is too hot.So adjust according to the taste.

3. Churning the curd give nice look which I didn’t do.

4. While sauting capsicum have to take care to retain the crunchiness.



I’m very happy to receive  my second liebster award from Priya's space.Thank you Priya for passing me the award and glad to receive the award from you.