Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

May 31, 2010

Spinach Potato Curry

I truly feel guilty that my post count per week has gone down. I never realized it until my Mom asked this during my weekend call.My bad..though I prepared I variety of dishes and took pictures did not have the time to blog about it. I prepared this dish for lunch and served it with Rasam rice and people loved it.

I normally prefer to use the Spinach the day it is bought. Those dishes surely has added taste. This is one of my favorite dishes and it is kid tested. It's easier to feed them when spinach is mixed with a vegetable they love !!

Spinach Potato Curry is sent to Preethi's Green Gourmet event along with Kovakkai Roast, Bitter Gourd Curry


Spinach - 2 cups
Potato - 2 no
Onion - 1 no
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Urid Dal - 1/2 tsp
Chilly Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Grated Coconut 4 tsp
Curry Leaves
Salt for taste
Oil - 2 tsp

  • Wash, Peel, Boil and dice the potatoes into medium size pieces.
  • Heat oil, add mustard, cumin seeds, urid dal in medium flame one after the other.
  • Add finely chopped onion, curry leaves and cook onion until turns translucent.
  • Add the potatoes followed by turmeric powder, chilly powder, salt and mix well and cook for 5 min.
  • Add the spinach leaves and mix well.
  • When the vegetable is done add the grated coconut and mix well.
  • Serve Hot with rice item.

May 28, 2010

Aloo Mutter

Aloo Mutter is a North Indian side dish suitable for Roti, Naan etc., I had 3 packs of frozen peas sitting in my freezer. MK justs gets one whenever he goes for grocery shopping without knowing whether we have used last week's stuff :-(. So after preparing Peas Pulav, Vegetable Briyani etc., I thought of making this side dish along with naan. People at home enjoyed it.

We can add a little cream to make the gravy have a restaurant touch. I did not add any sort of milk or cream but the taste was good. Try and enjoy !!!!

Aloo Mutter is sent to CWS - Cumin seeds event hosted by Sara started by Priya.


Potatoes - 4 no
Peas - 1 cup
Onion - 2 no
Tomato - 2 no
Ginger Garlic Paste - 1 tsp
Green Chilly paste - 1/2 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Red food color - 1 pinch (optional)
Kasoori Methi Leaves - 1/2 tsp
Cumin Seeds - 1 tsp
Curry leaves
Coriander Leaves
Salt for taste
Oil - 3 tsp

  • Wash, Peel, Boil and Dice the potatoes into medium size pieces.
  • Add 1 tsp oil, saute the onion until it is translucent and puree it.
  • Heat oil, add cumin seeds in medium flame.
  • Add onion puree followed by curry leaves.
  • Add ginger garlic, green chilly paste in low flame and saute until raw smell is gone.
  • Add finely chopped tomatoes and cook until they turn mushy.
  • Add chilly powder, turmeric powder, garam masala, salt in medium flame and cook until oil separates.
  • Add the potatoes, peas and mix well. Mix the red color in drops of water and add it to the gravy.
  • Add 1 cup water and smash some of the potatoes to make the gravy thick. Gravy needs to be semi liquid-ish.
  • Once oil separates crush the kasoori methi leaves and sprinkle on the gravy.Garnish with freshly chopped coriander leaves and Serve Hot.

May 24, 2010

Bittergourd Curry

When I was a kid I never used to like this..and my mom used to force to eat this one...She will also give small balls made out of young neem leaves (Kozhuthu)..My sister used to run around the whole house with a big jug of water and will almost get beaten up to have it..funny girl..I think still she hates the bitter gourd stuff...Grow up girl...As time passed I started to like it :-)..not only the fried stuff..also the curries.

Bitter Gourd is said to have medicinal value..It is said to be anti diabetic and helps to improve digestion..Normally we deep fry the vegetable for the bitterness to go..But this curry is good and not so bitter..Do not buy dark green ones..they are said to have more bitterness..

Bitter Gourd Curry is sent to Bitter Better Health event hosted by Yasmeen and Preethi's Green Gourmet Event.


Bitter Gourd - 3 no
Onion - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coconut flakes - 2 tsp
Roasted Bengal gram - 2 tsp
Curry Leaves
Salt for taste
Oil - 4 tsp

  • Remove the seeds and cut the bitter gourd into desired shape and
  • add chilly powder, turmeric powder, salt and marinate for 15 min.
  • Heat oil add onion, curry leaves and saute well.
  • Add the vegetable and saute well.
  • Sprinkle water and allow the vegetable cook in medium flame.
  • Grind the coconut flakes and roasted gram into a coarse powder.
  • Once the vegetable is cooked add the coarse powder and saute well. Serve Hot with rice items.

Kovakkai Roast

Tindora or Kovakkai is said not to have much of nutrients..we cannot always think about nutritional factors..Come on we have to delight our taste buds now and then...Normally people deep fry this veggie but this one is tastier than deep fry.It does take little more time than the normal vegetable cooking but you should you wait for the reaction from your loved ones to forget that..Though it was spicy my shweety asked "Mommy want some more"

This spicy veg side dish is made with freshly ground spices..It is yummy with all rice items.Try out.Sending this to Preethi's Green Gourmet event.


Tindora - 1/2 lb
Chilly Powder - 1/2 tsp
Turmeric Powder 1/4 tsp
Mustard - 1/2 tsp
Salt - for taste

To Grind

Red Chilly - 4 nos
Coconut flakes - 3 tsps
Urid Dhal - 1 tsp
Channa Dal - 1 tsp
Cumin Seeds - 1/2 tsp

  • Heat 1/2 tsp oil and roast urid dhal, channa dal, cumin seeds, coconut flakes, red chilly.
  • Allow the contents to cool and grind it to a coarse powder.
  • Cut the vegetable lengthwise.
  • In a vessel add the vegetable, chilly powder, turmeric powder, salt, ground powder and mix well.
  • Heat 2 tsp oil and add the mustard and allow it to splutter.
  • Add the vegetable mix and sprinkle some water and allow it to get cooked.
  • Make sure the masala does not get burnt. This will spoil the taste.
  • Once the vegetable is cooked, reduce the flame and dry it.
  • Serve Hot.

Yellow Pumpkin Kootu

Totally exhausted after attending 4 parties in 3 days.For the past 1 month I had spent most of my free time googling about party themes, cakes etc., and I'm extremely relieved that the parties turned out great. Though I did some cooking this weekend nothing was special so I'm posting one of my favorite kootu recipe from the drafts.

Earlier I never liked this veggie. I would ask my Mom to make something else for me if she was planning to cook yellow pumpkin.After coming here, MK prepared this kootu once and as I do not have the luxury of being choosy.. hmmmm If I say no then I need to cook something for myself :-) and moreover I'm a person who cannot survive without side dish for rice ..So I ate it. I must admit it was extremely good.

This kootu goes well with Sambar and Rasam rice. Yellow pumpkin is at its best when it is cooked the same day it is bought. This kootu makes its way to Suma's Delicious Dals of India event


Yellow Pumpkin - 1/2 lb
Channa Dal - 1 cup
Onion - 1 no
Tomato - 1 no
Garlic Cloves - 4 no
Grated Coconut - 1/2 cup
Turmeric Powder - 1/4 tsp
Chilly Powder - 1 tsp
Mustard - 1 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 2 tsp

  • Wash, peel and dice the yellow pumpkin to medium size pieces.
  • Pressure cook the channa dal for 1 whistle.It should not be overcooked.
  • Heat oil, add mustard in medium flame.
  • Add onion, crushed garlic and curry leaves and saute until onion turns translucent.
  • Next add tomato and until it turns mushy.
  • Then add turmeric powder, chilly powder, salt, sprinkle some water and cook in medium flame.
  • Add the vegetable, 1 cup water and cook until the vegetable is 1/2 cooked.
  • At this stage add the cooked dal.Add extra water if required for maintaining kootu consistency.
  • Once the vegetable is fully cooked add grated coconut and mix well. The mixture needs to semiliquid-ish.
  • Garnish with freshly chopped coriander leaves and serve hot with any rice item.

May 18, 2010

Thai Restaurants in Nashville

I have nothing to post as of now..thought of writing about my favorite THAI restaurants in our city.Hope it helps my Nashville gang !!!! We used to prefer Mexican food and after repeated visits we kinda got bored and switched onto THAI.I had visited this place for a team lunch and was greatly impressed by their food.Food was fresh and tasted awesome.Their table service was also good and rates were nominal. SIAM'S CAFE a great place for giving treats. After that visit we used to go there regularly and totally enjoyed each and every visit

I would highly recommend the Spicy Chicken/Tofu Noodles and Red Curry with rice...Order it as hot and have a wonderful spicy meal !!!

Siam Cafe
316 Mccall St,
Nashville, TN 37211-2918

Another THAI restaurant I really liked is the SOKHO THAI,  we visited this place to celebrate the successful completion of our 2 1/2 year long project.The place was fully packed and we had to wait for a our surprise there was only person serving. Again we had to wait for our food..but worth the waiting. Food was excellent and had a great lunch for under $10. Good choice for lunch or dinner. I did not have time to take pics of our food.. hmm...after waiting for a while I was totally hungry..

Sokho Thai
2450 Music Valley Drive,
Nashville, TN 37214-1004

May 17, 2010

Blueberry Streusel Muffins

It was again a rainy weekend and absolutely no way of going out. Perfect time to bake !!!The next 4 days are going to be real busy days at both work and home. We have planned 3 parties for Shweet's Bday and very busy fulfilling her demands. She has selected a theme and has a list of items and continuously questions me whether I have ordered all stuff..

Coming to the recipe I had bought a box of fresh blueberries while I was shopping and wanted to bake something with it. I found a recipe at and followed it exactly. Just reduced the measure of blue berries.

It was a great evening snack but I felt it was a bit buttery. As I'm not a big butter lover planning to make another version with buttermilk and no butter.


All purpose Flour - 3 cups
Eggs - 2 no
Milk - 1 cup
Granulated Sugar - 1 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Butter - 1/2 cup + 2 tbsp
Vanilla Extract - 1 tsp
Lemon zest - 1/2 tsp
Fresh or Frozen Blueberries - 1 cup

  • Preheat Oven to 350F. Place rack in middle of oven. Spray vegetable oil on the muffin pan and keep aside.
  • Beat the eggs slightly in a bowl. Add milk, vanilla extract and mix well.
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • Cut the butter into small pieces and add to the flour mixture and mix well with a blender or two knives until it looks like coarse crumbs.
  • Remove 1 cup of the flour mixture for the and keep aside for the streusel topping.
  • Gently fold the blueberries and lemon zest into the flour mixture.
  • Add the wet ingredients into the dry ingredients until just combined.
  • Do not over mix as over mixing might result in rough muffins.
  • Fill muffin cups with either 2 spoons or 1 scoop of the batter.
Streusel Topping
  • Melt the remaining 2 tbsp of butter and add it to the 1 cup of flour reserved for the topping.
  • Mix well until it looks like a coarse meal.Sprinkle on all the muffins.
  • Place the muffin pan in the oven and bake for about 20 min or until a tooth pick comes out clean and the muffin surface has a light brown tinge.
  • Serve Warm.

May 14, 2010

Mushroom Chops

There are some days when you will not be allowed to eat Non Veg but will be craving to eat it.This dish will come as a savior on those days. Back in India my Mom would impose a lot of rules about eating non veg, normally we would switch to mushrooms as she will not budge. Mushroom Chops goes along well with rice, chappati, dosa and what not.

This recipe was from my Mom, she had read it in a cook book. I got some fresh Jumbo Mushrooms in Costco and wanted to prepare this. I had served them with chappati for dinner and enjoyed with rasam rice the next day.Try and Enjoy.Happy Weekend !!!


Mushrooms - 8 - 10 no
Onion - 2 no
Tomato - 2 no
Cardamom - 3 no
Fennel - 1/4 tsp
Curry Leaves
Coriander Leaves
Coconut milk - 1/4 cup
Salt for taste
Oil - 3 tsp

To grind

Garlic Cloves - 6 no
Ginger - 1 big piece
Fennel - 1/2 tsp
Cumin - 1/4 tsp
Pepper - 1/2 tsp
Grated Coconut - 3 tsp
Red Chilly - 5 no

  • Wash cut the mushrooms to medium size pieces.
  • Microwave the mushrooms for about 4 min by sprinkling little water.
  • Grind the garlic, ginger, fennel, cumin, pepper, grated coconut, red chillies to a smooth paste.
  • Heat oil, add cardamom and fennel in medium flame.
  • Add onion, curry leaves and saute till onion turns translucent.Add tomatoes and saute well.
  • Add the ground masala, salt and cook in medium flame until oil separates.
  • Add mushrooms, 1/4 cup and allow the it to cook in closed state.
  • Once mushrooms are cooked add the coconut milk and cook in open state.
  • Saute until the mixture is semi liquid-ish as shown in pic.
  • Garnish with fresh coriander leaves and Serve Hot.

Guess What !!!!!

Luck has favored me for the second time..Hurray  !!!! Yes I won the CSN sponsored
give away at Thattukada   Thanks to Fathima !!! There were 9 items out of which I need to select one...After much thinking I chose the Cuisinart Power Advantage 5-Speed Hand Mixer.Hoping to use it effectively.

When I saw Fathima's email with Guess What as the subject, I was thrilled...This is the second give away I participated and for a wonder I won both...I'm so happy.. may be I should try buying some lottery tickets (suggestion from MK).

Mushroom Chops will follow soon...

May 13, 2010

Vegetable Puffs

We were hunting for something to munch with our evening tea and we did not have anything interesting.So we decided to make Vegetable Puffs...ok ok MK decided to make it. It was totally done by him.I was searching for puff pastry sheets for about 3 weeks in all the grocery stores I normally shop. But never found it.Finally I found it in Publix and happy that I can make the pie I was planning for a long time. He had an eye on my sheets and used it to make the puffs. hmmm I was so angry but after tasting the puffs I was totally moved and forgave the puff pastry sheet stealer...

The sheets were real good. We used the one from Pepperidge farm. Cost of it was around 4.65$ and it had 2 big sheets.Out of 1 sheet we..sorry..he made 6 puffs. I think it will be great party recipe....You can make any kind of stuffing.We are planning to make chicken or egg puffs soon..

He left the puffs 2 minutes extra in the oven and it had a black tinge. So make sure you take it out when its golden brown. But the taste was so good..

Sending this to Festive Food: His Cooking Event hosted at Indian Khana


Puff Pastry Sheets - 1 no
Carrot - 2 no
Beans - 15 no
Potato - 1 no
Peas - 3/4 cup
White Onion - 1 no
Tomato - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Coriander Leaves
Salt for taste
Oil - 2 tsp

  • Preheat oven to 250 F.
  • Thaw the puff pastry sheets for about 40 min or as mentioned in the pack.
  • Finely chop the vegetables and microwave for about 4 min.
  • Heat oil, add cumin seeds, finely chopped onion and saute until onion turns translucent.
  • Add tomato and saute well.
  • Add chilly powder, turmeric powder, salt and mix well.
  • Add the veggies and sprinkle some water and allow it cook.
  • Once the veggies are cooked garnish with chopped coriander.
  • Puff Pastry sheet would be a single big sheet. Place it on a floured surface and cut into equal halves. Out of each half you can make 3 puffs.
  • Place 2 spoonfuls of stuffing inside inside each rectangular piece (made out of each half) and close it.
  • Brush oil on top and bake for about 10 - 12 min or until turns golden brown.
  • Serve Hot with tomato sauce.

May 12, 2010

Vegetable Clear Soup

Yet another recipe to easily materialize the 5210 rule explained in my previous post. I did not copy the pictures of the dishes I cooked last week from my SD card so posting this simple recipe which I had made for my daughter. You can customize it by adding other vegetables, or tossing the vegetables in olive and then pressure cook or after cooking drain the veggies and grind it a smooth mixture and add it back to the soup. You can serve this either as a soup or you mix with rice and give it as "Soup Rice" it worked both ways.


Carrot - 1 no
Beans - 6 no
Peas - 1/2 cup
Shredded Cabbage - 1/2 cup
White Onion - 1
Tomato - 1/2
Pepper Corns - 5
Cumin - 1/4 tsp
Coriander Leaves
Salt for taste
Oil - 1/2 tsp

  • Wash and cut vegetables into medium size pieces.
  • To a pressure cooker add the vegetables, chopped onion, tomato, pepper corns, cumin seeds, coriander leaves salt,oil, 1 cup water and pressure cook for 2 whistles.
  • Add freshly ground pepper powder to make it more spicy.
  • Serve Hot.

May 11, 2010

Moong Dal Curry| Idly/Dosa Sidedish

I'm getting kinda busy and not able to post the same day I make the dish. I had prepared this 2 weeks back for my daughter. So it is kid tested and was a great success.She had one dosa extra with this side dish so you know what I meant by kid tested.Whenever I cook something for shweets I make sure I add cumin and pepper corns as they help to cure cold. Constant climate changes causes the kids to get affected with cold quite often.This really helps.

Also this dish also helps in the 5210 from

5 - Eat 5 or more vegetables a day
2 - Restrict TV and Computer time to 2 hrs
1 - Make it a habit to have atleast 1 hr of moderate physical activity
0 - Say no to soda's, sugar sweetened drinks

I think it is very important to integrate these healthy habits at early ages. Our childhood was totally different TV was just reserved for Oliyum Oliyum, Sunday movie, He-Man etc.But now they are happy watching TV the whole day.When I say no to TV my 3 year old says "Mommy its boring". We try to keep her busy in other activities and make sure she does not get addicted to TV.Trying our best !!!!!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Moong Dal 1 1/2 cup
Carrot - 1 no
Beans - 10 no
Green Peas - 1/2 cup
Potato - 1 no
Onion - 1 no
Tomato - 1 no
Garlic Cloves - 4 no
Green Chilly - 2 no
Pepper corns - 5 no
Turmeric powder - 1/4 tsp
Salt for Taste


Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2 no
Curry leaves
Ghee - 1 tsp

  • Wash the moong dal until water runs clear.
  • Chop the onion, tomato, carrot, beand, potato into medium size pieces.
  • Add the moong dal to a pressure cooker.
  • Add chopped onion, tomatoes, carrot, beans, peas, potato to the dal.
  • Add green chillies, turmeric powder, garlic cloves, pepper corns, salt required amount of water, and pressure cook for 2 whistles.
  • Heat ghee, add mustard, cumin seeds, and allow it to splutter.
  • Add chooped onion mentioned in seasoning section, curry leaves and saute until onion turns translucent.
  • Transfer the seasoning to the dal and boil for 2 minutes.
  • Serve Warm with Chapati or Dosa.
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the green chilly according to your desired spice level.
  • Add vegetables of you choice. No hard and fast rule.

May 10, 2010

Venn Pongal

Venn Pongal is the one of the most common breakfast in Southern India. At our place we normally make this dish for Friday Mornings.This is also prepared as a prasadham (offering) to god during festivals. It is kind of heavy because of the ghee.If you are planning to have it along with vada then plan this for weekend breakfasts..because this one makes you feel sleepy :-) atleast it makes me.

This is a simple recipe but never tastes the same at all places. I have just the version I follow.It can be served with Coconut Chutney or Sambar. Having Vada with it would be a great combo !!!!

Venn Pongal is sent to Cooking with Seeds - Cumin event hosted at Sara's Corner started by Priya.


Raw Rice - 1 cup
Yellow Moong Dal - 1/2 cup
Salt for taste
Ghee - 3 tsp


Pepper Corns - 10 no
Cumin Seeds - 1 tsp
Cashew - 10 no
Curry Leaves
Grated Ginger - 1/2 tsp

  • Wash the rice ,dal and pressure cook along with salt, 1/2 tsp ghee for 4 whistles.
  • Smash the rice with a spatula if it is not mushy.
  • Heat ghee, add cumin seeds, pepper corns.
  • When it splutters, add the grated ginger, chopped curry leaves,cashew in medium flame.
  • When the cashew turns golden color add the seasoning to the cooked rice and dal mixture.
  • Mix well and Serve Hot.
My Notes

Normally when we cook rice, water ratio would be 1:2 but for pongal we need to add a extra cup. for ex: for 1 1/2 cup I added 4 cups water.

May 7, 2010

Tomato Gravy

Hurray its Friday !After 5 looonggg days in the Grey World will get to see some colors for the next 2 days.I will be busy shopping for the next 2 days for Shweets B'day.Hoping to have fun in the sun.Also eagerly waiting for Mom's parcel from India..hmm dresses for the party.So this weekend theme "Less Cooking More Shopping"....

Coming to the recipe..this gravy is easy to make and can be served with Rice, Idly, Dosa etc., I normally prepare a more complicated (meaning I grind fresh masala) version. But I was kind of tired and wanted to cook something simple. I will share the original version soon.

Tomato Gravy makes its way to Cooking with Seeds - Cardamom event hosted by Priya. Along with this I'm also sending my Peas Pulao, Coriander Chicken Dry, Mushroom Briyani.


Tomato - 4 no
White onion - 1 no
Ginger Garlic paste - 1 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves
Coriander Leaves
Cinnamon - 1 piece
Cardamom - 2 no
Salt for taste
Oil - 2 tsp

  • Wash and cut the tomatoes to medium size pieces.
  • Puree the tomatoes along with chilly powder and turmeric powder.
  • Heat oil, add cinnamon, cardamom in medium flame.
  • Add finely chopped onion, curry leaves and cook until onion turns translucent.
  • Add ginger garlic paste and saute until raw smell is gone in low flame.
  • Add the tomato puree, salt , water until desired consistency and cook in closed state.
  • Once oil separates, Garnish with fresh coriander leaves. Serve Hot.

May 6, 2010

Bread Masala

Never went out for 3 days.In my earlier post I said we enjoyed watching movies over the weekend. But when I just did only that I got so tired.Nowadays after watching so many English movies we are able to guess the ending in no time.So for a change watched some Tamil Commercial Movies and must admit I really enjoyed it.

Had no Idly batter so I had to hunt for some dinner recipes. My people are so choosy and would not agree if I just cook something.Opened my fridge,pantry and was gazing at the groceries thinking what to do, saw 2 new packs of bread (MK had got it) when we have not finished the one we had bought earlier. Suddenly got reminded for Priya's Tandoori Bread Masala..decided to prepare it.But I had no Tandoori Masala in stock.So I googled some recipes for tandoori masala powder, but they were not easy to prepare. So I used chilly powder and called it Bread Masala. People at home loved it a lot.Thanks Priya !


Bread - 10 slices
White Onion - 1 no
Big Tomato - 1 no
Ginger Garlic Paste - 1 tsp
Green Chilly - 2 no
Cumin Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Chilly Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Bay Leaves - 2 no
Clove - 2 no
Cardamom - 2 no
Salt - for taste

  • Cut the bread into cubes. Preheat the oven to 425 F and bake the bread cubes for about 10 - 12 min until the bread turns golden brown.
  • Chop the onion and tomato length wise.
  • Heat oil, add the bay leaf, clove, cardamom in medium flame.
  • Add onion and saute it turns translucent.
  • Add green chilly followed by the ginger garlic paste and cook until raw smell is gone.
  • Add tomato and mix well.
  • Add the cumin powder, garam masala, chilly powder, coriander powder, salt and cook well until oil separates.
  • Add the baked bread cubes and mix well. Allow it cook for some time so that the masala is well coated on the bread.
  • Garnish with mint leaves and Serve Hot.

Mushroom Biryani

When we are forced to have veg and want to have some spicy rice.Mushroom Biryani is a good choice.It is said mushrooms have low nutritional value not sure about that but can use the vegetables and compensate it.So I always prepare it with the veggies.


Mushroom - 10 - 15 no
Carrot,beans,cabbage,peas - 2 cups
Basmati Rice - 2 cups
Onion - 4 no
Tomato - 3 no
Ginger - 2 pieces
Garlic Cloves - 6 no
Green Chilly - 3 no
Coriander leaves
Curry leaves
Mint Leaves
Bay leaf - 3 no
Cinnamon - 2 sticks
Cardamom - 2 no
Cloves - 2 no
Fennel seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Coconut milk - 1 cup
lemon juice - 1 tsp
Salt - for taste
Oil - 3 tsp
Ghee 2 tsp

  • Wash and cut the mushroom into medium size pieces. Wash rice and soak for 15 min.
  • Grind ginger, garlic, green chilly, turmeric powder, fennel seeds
  • Place a pressure cooker,pour the oil and ghee, add cinnamon, cardamom, cloves, bay leaf in medium flame
  • Add onions, curry leaves,mint leaves  and saute well until onion is transparent
  • Add ground mixture, followed by tomato and saute until oil comes out.
  • Add required water (include coconut milk in the water count) and allow it to boil.
  • At this stage add the rice, sprinkle the lemon juice and pressure cook for 2 whistles in medium high it takes 7 - 10 minutes.
  • Garnish with finely chopped coriander leaves and serve hot with onion raitha.

May 4, 2010

Coriander Chicken Dry

This is a great Chicken Side dish which goes on well with any rice item.I got this recipe from a cooking column in a magazine long time ago.It was named as GONGURA chicken,but there was no sign of gongura in it.I was little doubtful about grinding the whole bunch of coriander leaves into a paste.Finally it turned out to be a different dish..of course it tasted great.

If you want it more spicy add chilly flakes at the end which would also create a good color combo.We normally do this so that Shweets can have a less spicier version.


Chicken - 1/2 lb
Onion - 1 no
Tomato - 1 no
Green Chilly - 5 no
Ginger Garlic Paste - 2 tsp
Fennel seeds - 1/2 tsp
Curry leaves
Mint Leaves
Coriander Leaves - 1 big bunch
Cinnamon - 2 no
Clove - 1 no
Cardamom - 2 no
Salt - for taste
Oil - 3 tsp

  • Wash and cut chicken into small pieces.
  • Grind the coriander leaves,mint leaves, green chillies into a coarse paste.
  • Dry roast the cinnamon, clove, cardamom and grind it to a powder.
  • Heat oil, add fennel seeds in low flame.
  • Add finely chopped onion and curry leaves and saute well.
  • Add ginger garlic paste and saute until raw smell is gone.
  • Add finely chopped tomato, salt, ground powder and saute well.
  • Add the green paste and allow it to cook in medium flame until oil separates.
  • Add chicken and mix well so that the masala is well coated to the chicken.
  • Cook the chicken in medium flame. Once it is cooked increase the flame allow it to dry.
  • Garnish with finely chopped curry leaves.

May 3, 2010

Banana Bread

Banana Bread is one of my favorites..At my office cafeteria they serve delicious banana bread slices for breakfast and I eventually started to love it. Last week I had been to Apple barn and tasted the Apple Banana bread out there and fell for it. Decided to make it at once.

This week it was raining heavily in our place and never got a chance to go out. So perfect time for baking something..prepared this bread and enjoyed our weekend with a lot of movies.

All the ingredients mentioned below will yield a loaf out of a 9*5*3 loaf pan.You can also use walnuts instead of pecans. The bread was really good and enjoyed every bite of it. This bread can be refrigerated and served later by just placing the slices in the microwave for about 10 secs.


All purpose flour - 1 3/4 cup
White granulated sugar- 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Ground Cinnamon - 1 tsp
Vanilla Extract - 1 tsp
Eggs - 2 no
Unsalted Butter - 1/2 cup
Ripe Bananas - 3 no

  • Preheat oven to 350 F and place the rack in middle of the oven.
  • Butter the pan and dust it with a little of the all purpose flour and set aside
  • Place the pecans on a baking sheet and bake for about 8 min and coarsely chop them. If they are already chopped toast for about 4 min.
  • Melt and cool the butter.
  • In a large bowl, Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nuts and set aside.
  • In another bowl, add eggs and slightly beat them
  • Add the cooled butter, vanilla extract, mashed bananas to the egg and mix well.
  • Now carefully fold the wet ingredients into the dry ingredients using a wooden spatula.
  • Do not over mix. Just mix until the flour is moistened. Over mixing leads to rough and rubbery bread.
  • The batter should be thick.
  • Scrape the batter into the loaf pan and bake for about 55 - 60 min.
  • Bake until it is golden brown color. Check if a tooth pick comes out clean to make sure the bread is done.
  • Place on a wire rack to cool and then remove the bread from pan. This is done so that air circulation happens at the bottom of the pan so that bread does not get soggy.
  • Serve Warm.

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