Saturday, July 31, 2010

Aloo Palak

1. Palak (Spinach)-3 cups chopped
2.Onion-2 chopped fine
3.Potato- 2 large boiled and peeled
4.Tomato-1 tomato grated
5.Green Chilly-2
6. Ginger-1" piece
7. Lemon juice-1 tsp
8.Corn flour-1/2 tsp.
9.Chilly Powder-1 tsp.
10.Cinnamon and clove powder-1 tsp.
11. Turmeric powder-1/4 tspn
12.Cumin seeds -1/2 tsp
13.Asafoetida-2 pinches
14.Garam masalsa-1/2 tsp.
15.Butter-1/2 tbsp.
16.Ghee-4 tbsp.
17.Salt -as required


Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Keep aside.In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender.Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates.Add spinach and potatoes.When it is boiling sprinkle the corn flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before serving heat butter in a tiny sauce pan and add the asafoetida.Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Wednesday, June 30, 2010

Mushroom Pepper Fry


Button Mushroom-150 grms
Chilly powder-1 tspn
Turmeric powder-1 tspn
Coriander powder-1tspn
Salt-as required
Rice powder-2 tspn
Coconut oil-as required
Small onion-50 grms(cut into small pieces)
Garlic -1 tspn (cut into small pieces)
Ginger-1 tspn (cut into small pieces)
Curry leaves-little
Pepper-1 tbspn (crushed)


Wash mushroom and cut into 2 pieces and mix chilly powder, turmeric powder, coriander powder, rice powder and salt keep for few minutes then deep fry and keep aside. In other pan pour oil and fry ginger, garlic,small onion and curry leaves, when the masala is light brown in colour add fried mushroom and pepper then mix nicely for 10 minutes in low fire. remove from the fire amd serve hot with nan or chapathi.

Monday, June 28, 2010

China Grass Pudding


Milk-1/2 litre
Condense Milk-1 tin
Cream- 3/4 of a tin
Vanila essences-1/4 tspn
China Grass-10 grms


Boil china grass in one cup of water till it is melted properly and keep in low fire, In other vessel boil milk and condense milk together till the milk is thick, when the milk is thick add china grass and stir nicely, then add cream in it and when it is go to boil remove from the fire and pour in a pudding tray then add vanilla essences in it. keep this pudding down not in the freezer. If needed on the top you can put nuts.

Tuesday, June 22, 2010



Condensed Milk- 200grms
Milk-1/2 cup
Butter-125 grms
Maida-125 grms
Cocco powder-50 grms
Baking Powder-1tspn
POwdered Sugar-75 grms
Walnuts-1/2 cup (cut into small pieces)

Simply mix maida, cocco powder,baking powder and keep aside.In baking plate spread butter nicely, heat oven to 180 degree. With hand mixer mix butter and sugar nicely then add one by one in it (egg,maida mix, condense milk and wallnut)this batter pour in the baking plate and keep in the oven and cook for 25 to 30 minutes, remove from the oven and make to cool then give shape according to your choice.

Wednesday, April 28, 2010

Cooker Appam


Raw rice-1 cup (soak for 4 hours)
Jaggery-125 grms
Coconut grated-1/2 cup
Boiled rice-2 tbspn
Salt- as required
Cardammon-1/4 tspn
Ghee-2 tbspn
Coconut pieces-2 tbspn
Small onion-1 tbspn (cut into small pieces)


Melt jaggery with little water and keep aside, grind raw rice, coconut grated and boiled rice in semi solid form, in this batter add jaggery, cardammon and salt then mix nicely and keep for 10 minutes. Keep cooker in the fire put ghee , small onion, coconut pieces and fry till light brown colour then add the mix in it and close the lid without putting weight. keep the fire in a sim mode for 20 minutes.

Monday, April 26, 2010

Dal Prawn Curry


Prawn-250 grms
Dal-100 grms
Small onion-100 grms (Crushed)
Pepper powder-1 tspn
Coconut oil-as required
Turmeric powder-1/4 tspn


Boil dal and prawn with salt and turmeric nicely, POur oil in a pan put mastard seed, onion and pepper, when it is fried nicely add this boiled dal and prawn in it, put little curry leaves in it at last and remove from the fire.

Beef Dry Fry


Beef-1 kg
Garlic-1 1/2whole
Ginger- 1 big piece, (cut into small)
Onion-2 (cut into small pieces)
Pepper powder-1 tspn
Coriander powder-1 tspn
Meat masala-2 tspn
Malli leaves- as required
Chilly powder-1 tspn
Curry leaves-as required
Salt- as required
Coconut oil- 4 tpsn


Beef marinate with chilly powder, pepper powder, salt and keep for 20 minutes, then boil till the meat is soft and remove from the fire. In another pan pour oil and fry onion, garlic, ginger,green chilly, tomato till the raw smell go then add pepper powder, coriander powder, meat masala and fry nicely add boiled beef in it and mix nicely for 3 minutes then pour coconut oil in it mix nicely and close the vessel with a lid, keep the fire in sim, put curry leaves, malli leaves in it and stir nicely, when the beef is fried and mixed with all this masala remove from the fire and serve hot with chappathi or nan