Tuesday, November 29, 2011

Karporavalli( Cuban oregano ) Rasam

Karporavalli / omavalli , as this herb is called in tamilnadu. It was widely used in traditional medicines. This was used to treat cold in young childrens.
We can take the leaf as raw , but many won’t like the taste as well as smell. I came across this recipe in a blog . I tried this with my variation which I am sharing with you.

Requirements :
Karporavalli ( Cuban oregano) -  10  leaves
Tomato      -  2 nos
Garlic   -  2 cloves
Pearl onion   -  2 nos
Cumin  - ½ tsp
Pepper  -  ½ tsp
Red chilly  - 3 nos
 Method :
 Grind cumin , pepper , red chilly , karporavalli leaves , curry leaves, onion , garlic and tomato.
Heat kadai , add ginelly  oil , then mustard seeds , curry leaves followed by grounded mixture.
 Sauté for few minutes , then add two cups of water.
 Allow to boil.
Sprinkle chopped coriander leaves.
Serve with rice. This can be taken as soup.
 Gives excellent relief from cold , sore throat


This was a simple to make stirfry with raw plantain. This was the recipe of chef Dhamu.
Requirements :
Raw banana – 1
Oil  -  4 -5 tbs
To grind :
Tomato – 1 , red chilly – 4 , ginger – 1” piece, garlic – 2 -3 cloves , cumin – ½ tsp

Method :

Slice the raw banana in to circles and cook on steam till ¾ cooked.

Heat oil , add raw banana and roast till golden brown.

Add  grounded paste and sprinkle little water.

Sauté till masala well coats in banana.
Sprinkle chopped coriander leaves.

Serve with curd rice .

Baby potato fry

This was a simple stirfry with baby potatoes. This goes well with plain rice , sambar sadham and curd rice. We can also serve it with roti , poori or have it as a starter.
Requirements :
Baby potato – ¼ kg
Chilly powder – 1 tbs
Coriander powder –  ½ tsp
Garam masala – 1 tbs
Gram flour  -  1 tbs
Salt to taste

Method :

Boil the baby potatoes and peel the skin.
Heat oil , add the potatoes and roast till golden brown.
Add masalas and gram flour , sprinkle little water and stir well.
Sprinkle chopped coriander leaves and serve



   APPLE   -  1
   MILK    -  1/2 CUP
   SUGAR  - 4 TBS




Requirements :
Basmati rice - 2 cups 
onions -    2 [finely chopped]
Tomato  -  3                                                                                                                                                
Coriander leaves, and mint leaves- each a handful
Green chillies -  4[slit]
To grind  : 1 cardamom, 1 clove, cinnamon-1/2 sp, star anise-1, fennel seeds-1 sp, small bay leaf-1, red chilli powder  (red chilly – 4 -5), ginger – 1 “ piece  , garlic  -  6 cloves    


1.  wash the rice and soak it for 15 minutes.
2. Then fry the rice in 1tbsp of ghee on medium fire for 10 minutes.
3. Pour the remaining ghee and the oil in a pressure cooker and heat them.
4. Add the chopped onions and fry them to a golden colour.
5. Add the grounded masala and the green chillies and fry for a few more seconds.
6.  Then add the crushed tomatoes with the turmeric powder and fry until all blended and the ghee floats on the surface.
7. Now add the mushrooms with a little salt.
8. Add the coriander and mint leaves and fry on slow fire until the mushrooms are cooked.
9. Add the rice and sauté for few minutes. Then add1 ½ cup of water and ½ cup of coconut milk ( optional) for a cup of rice.
10.       Close the lid of cooker and wait till two whistles.
Serve with onion raita or anyother raita.

Tuesday, November 22, 2011

Vallaipoo/ plantain flower stir fry

Plantain flower is good for our health especially to uterus in women. It also cures many menstrual problems.
  Although, cleaning the plantain flower is a huge process ; in the light of its benefits , all the burden will vanish.
Requirements :
Plantain flower   - 1 cup
Pearl onions      - 10nos
Green chilly     -  4 nos
For seasoning :
Oil     - 1tbs
Mustard seeds  - ½ tsp
Blackgram dhal  - ½ tsp
Bengalgram dhal – ½ tsp
Curry leaves  - few

Method   :
·      Clean and cut the plantain flowers. soak this in buttermilk to avoid darkening.

·       Heat kadai, add oil followed by seasoning, onion , green chilly and sauté for few minutes.
·      Add plantain flowers and salt.
·      Don’t add water , close the lid and cook for few minutes.
·      Before serving , add the grated coconut(optional).

Vallaipoo/ plantain flower subzi

 This was the recipe which i saw from mrs.revathi shanmugam’s cookery show. It is a optional recipe for those who don’t take plantain flower as whole. Plantain flower is good for our health especially to uterus in women. It also cures many menstrual problems.
Requirements :
Plantain flower   - ½ cup
Cinnamon       -   2” piece
Cloves         -  2
Redgram dhal      - ½ cup
Blackgram  dhal       - ½ cup
Greengram dhal– ½ cup
Bengalgram dhal-1/2 cup
 Dry chilly       -  5-6
Aniseed      - ½ tsp
 For gravy :
   Onion      - 2
Chilly powder – 2 tbs
Coriander powder – 2 tbs
Garam masala     -   ½ tsp
Ginger      - 2 “ piece
Garlic      - 4-5 cloves

Method   :
·       Grind the soaked dhals along with dry chilly ,aniseeds and salt . in the batter add cut plantain flowers , onion ,grated coconut and coriander leaves.
·       To make pakoras , make the batter in to small rounds and deep fry in oil.
·       Heat oil in kadai , add the grounded paste and sauté for few minutes till oil separates.
·       Add a cup of water and allow to boil.
·       Before serving , add the pakoras and garnish with coriander leaves.

      Serve with roti / dosa.

Kongunadu mutton kulambu / Gravy

 Kongunadu mutton kulambu is unique to the style of cooking to kongu region. It is simple to make.


 Tender mutton    -  ½ kg
Mutton masala    -  50 g

For seasoning :
  Oil     - 2 tbs
Mustard seeds – ½ tsp
Curry leaves
Sauté and grind  :
Pearl onions  -  10 nos
Garlic  -  5 cloves
Ginger   -  2” piece
Tomato  - 2
   Sauté the above in one tbs oil and grind finely along with mutton masala.

Coconut paste – grind 2 tbs of coconut , ½ tsp aniseed and ½ tsp khuskhus

Method :
·       In a pressure cooker heat oil add mustard seeds, curry leaves then mutton and sauté for few minutes.
·       Add the grounded paste and two cups of water and required salt.
·       Close the lid and cook till two whistles.
·       Then add the coconut paste and allow to boil for few minutes.
·       Garnish with  coriander leaves.

   Serve with idly , dosa or rice.
  The same method can be tried with chicken , it too tastes good.

Friday, November 4, 2011


·     Cauliflower  – ½ kg
·     Besan flour – 1cup
·     Chilly powder – 1tsp
·     Asafotedia  -a pinch
·     Ginger and garlic paste – 1 tsp

·     Mix besan flour, chilly powder, garlic and ginger paste, asafotedia, salt and water.
·     Make into soup consistency.
·     Dip the small piece of cauliflower in the batter and deep fry till golden brown.
·     Serve with chutney.


·      Large green chilly – 4-5
·     Besan flour – 1cup
·     Chilly powder – 1tsp
·     Asafotedia   -a pinch
·     Ginger and garlic paste – 1 tsp

·     Mix besan flour, chilly powder, garlic and ginger paste, asafotedia, salt and water.
·     Make into soup consistency.
·     Dip the chilly in the batter and deep fry till golden brown.
·     Serve with chutney.


·     Sooji / rava  -2 cup
·     Carrot         -1/4 kg
·     Beans        - ¼ kg
·     Tomato    - 4
·     Green chilly - 5-6
·     Onion     - 2
·     Curry leaves  -  few
·     Coriander leaves – few
·     Oil -2tbsp

·     Roast rava in a dry pan and keep aside.
·     Heat a pan and add oil, mustard seeds, urad dal and chana dal.
·     Add onion and curry leaves. Then add vegetable and tomato. Sauté till half cook.
·     Then add 4 cups water and allow boiling. When water boils, add roasted rava slowly and stir till it cooks.
·     Garnish with coriander leaves.
·     Serve with coconut chutney or sambar.


·     Baby corn -500gm
·     Onion -2 nos
·     Tomato – 3-4 nos
·     Garam masala- 1 tsp
·     Chilly powder -2 tbsp
·     Coriander powder -1 tbsp
·     Chilly sauce -1 tbsp
·     Soya sauce -1 tbsp
·     Maida – 200 gm
·     Corn flour – 200 gm

·     Marinate baby corn with maida, corn flour, chilly powder mixture for 15 minutes then deep fry.
·     Grind onion, tomato, aniseed, ginger, garlic, cinnamon.
·     Heat the oil and add grounded masala, chilly powder, coriander powder, garam masala, chilly sauce, soya sauce, and add little water.
·     When the gravy thickens add fried baby corn.
·     Garnish with coriander leaves.