Tuesday, November 10, 2009

mango sweet rice

Rice 4 cups
ripe mango or mango pulp 4 or 5
ghee 5 sp
cashew 2 sp, raisins 2 sp.
sugar 2 cups
cardamom 1/2 sp.

Mash mango well in mixie and extract the pulp without that fiber. Measure it and if it is 2 cups, then dont have to add any water.

Meanwhile, fry nuts and raisins in ghee. Keep aside. In the remaining ghee, add rice, fry for a couple of mts and add sugar, mango pulp. Pressure cook like our usual rice. finally, add cardamom powder.

Some points to note:

If the mango is really sweet, can reduce the amt of sugar; so, add half of the sugar while cooking and after cooking is done, taste and then, add more if you want.

If you want it to be very soft, like sarkarai pongal, cook the rice separately; mash, then add the mango pulp, sugar etc. and proceed as usual.

Either way, the taste will be quite decent.

Mango payasam

Mango skinless 2 (grind into pulp)
sugar 1/2 cup
cardamom 1/2 tsp
milk 1/2 litre
sooji 3 tsp

Boil milk well; add sugar, rava to make it thicker(can even add maida or rice flour in the place of rava). Add cardamom powder and mix well.

Switch the gas off. Now, mix the mango pulp paste to the milk and mix well. Cut half of the mango pieces without skin to garnish the payasam.

Ready to eat.

Baby corn in coconut milk

Baby corn 4
onion 1
coconut milk 1 cup
tomato 1
ginger paste 1 tsp
green chilli paste 1 tsp
cumin and dhania powder 2 tbsp each
red chilli powder 1 tsp
garam masala powder 1 tsp
coriander leaves, oil and salt.

Heat oil, saute onion well. Once it is brown, add all powders, tomato, pastes and salt mix well.

Let it cook for some time. Add corn with water to cook. It shd be done around 5 to 10 mts. Once it is cooked well, add coconut milk and boil for 5 more mts.

Garnish with leaves and ready to serve.

p.s.: For the above recipe, tender whole corn would be preferable. But, tried with frozen corn, still, the taste was nice.

Fruit mango puli kuzhambu(fruit mango tamarind gravy)

Mango ripe 3
onion 1/2 cup(1/2+1/2)
Tomato 1 no. (make into paste)
Mustard 1 tsp
cumin 1 tsp
garlic 6
turmeric 1/2 tsp

oil and salt

Roast in oil and grind

urad dal 1 tsp(1/2+1/2)
chilli powder 1 tsp
dhania powder 3 tbsp
curry leaves, coriander leaves little from each
fenu greek seed 1 tsp(1/2+1/2)

Heat oil, add half of the fenugreek seed, urad dal, curry leaves, half onion, the two said powders and leaves, saute well till the color changes into brown. Grind into a fine paste.

Season in oil with mustard. Once it splutters, add one by one ingredients fenugreek seed, urad dal, cumin, curry leaves. Once the dal color changes, add onion and garlic; saute well till the smell is gone. Pour tamarind juice, tomato puree, lengthy pieces or medium pieces of mango fruit and enough water with salt; let it boil till the raw smell disappears completely.

Sweet and sour gravy is ready to serve with rice.

Bisibela Bath( variation)

  This is another variation of bisibelabath. this is simple to make.


Rice 1 cup
Thuvar dhall 1 cup
Turmeric powder 1/4 t.spoon
Tamarind paste/extract 1.5 t.spoons
Red chilli 5
Peppercons 1 t.spoon
Corriander seeds 3 t.spoons
Cloves 2-3
Cinnamon stick a small piece
Cardamom 1
Ghee 1/2 cup
Oil 1/2 cup
Curry leave a few
Vegetables: Onions, carrots, peas, potatoes, green beans, white
pumpkin, etc washed and diced


Cook rice and thuvar dhall with turmeric with extra water and
mash it well, and keep it aside.
Fry red chillies, peppercons, corriander seeds, cloves, cinnamon
stick, and cardamom in ghee and wet grind this mixture.
Chop onions and fry this in 2 t.spoons of oil. When the onions
turn light brown, add the other chopped vegetables, and let it
cook for sometime, till vegetables become tender. Now add salt,
turmeric, and the ground masala, and let it cook for 10-15
minutes. Add tamarind paste, 2 cups of water, to the above, and
mix everything well, and let it cook for 10-15 minutes. Now add
the mashed rice/thuvar dhall mixture, and keep stiring till
everything mixes well. Add 4 t.spoons of ghee, and 4 t.spoons
of oil and serve it hot.

Rava Laddu

• Semolina or rava - 1kg
• Sugar - 1/2kg
• Ghee - 1kg
• Milk - 1/2litre
• Powdered nutmeg - 20gm
• Powdered cardamom - 3nos
• Salt - 1/2tbs

Method :
Fry rava or semolina in 250gm ghee and mix with 1/2litre milk. Add salt, keep the mixture aside for 31/2hours so that the milk gets completely absorbed by the rava. Fry the mixture in rest of ghee. Allow it to cool.
Grind sugar to a fine powder and mix it with the above. Add heated ghee and other ingredients to this. Shape into laddus

Monday, November 9, 2009


Preparation Time : 15 minutes.
Cooking Time : 20 minutes.

Serves 4.
For the koftas
3/4 teacup fresh curds

3/4 teacup gram flour (besan)

2 tablespoons chopped coriander

6 green chillies, chopped

1 teaspoon cumin seeds

2 pinches soda bi-carb

salt to taste

oil or ghee for deep frying

For the curry
2 large tomatoes
1/4 teacup milk

2 tablespoons fresh cream

1/2 teaspoon sugar

3 tablespoons ghee

salt to taste

To be ground into a paste (for the curry)
1 onion

4 cloves garlic

2 teaspoons coriander seeds

1 teaspoon cumin seeds

2 teaspoons poppy seeds (khus-khus)

25 mm. piece ginger

2 green chillies

6 red chillies
1 tablespoon chopped coriander

1/4 teaspoon turmeric powder

For the koftas

1. Mix all the ingredients to make a thick batter.

2. Heat the oil, drop spoonfuls of the batter into it and deep fry until golden brown. Repeat for the remaining batter.

For the curry

1. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a puree by passing through a sieve.

2. Heat the ghee and fry the paste for 3 to 4 minutes.

3. Add the tomato puree, milk and 1/2 teacup of water and boil for 10 minutes.

4. Add the cream, sugar, salt and koftas and give one boil.

5. Serve immediately with rice or parathas.