Tuesday, August 12, 2008

Brinjal Rice & Poriyal

Brinjal Rice

Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Grind it all the things into a fine paste


1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.

Brinjal Poriyal

Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it

Pulli Aviayal


Tamarind juice-3tbsp
Turmeric powder-2 pinch
Coconut oil-2 tbsp

For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces


Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.

Ladies Finger Fry


Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste


Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes


Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe


Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.

Onion Sambar


Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp

For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp

1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.

if u want spicy add more red chillies before grinding.

Tuesday, June 10, 2008


Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.

Fried Gram Thuviyal


Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Salt as per taste


Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.

Puzhi Kulambu

Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.

Wednesday, April 9, 2008


I treid the basundi first time. It’s my long term wish to do. But I can’t do. But at last I do this. If there is any mistake tell me thro comments.
Milk-1 lt
Sugar-12 table spoon
Cardamom powder-1/2 teaspoon
Broken Cashew-5 no’s

1. Boil the milk in a thick bottomed vessel keep it in low fire.
2. When the milk becomes thick or 1/3 rd of the vessel put the sugar, cardamom,and
saffron. When the sugar dissolves remove it from fire.
3. Serve it in the bowl garnish it with cashews.

Hint: We can also put the powdered sugar.


Whole white urad dal- 1cup
Green chillies-2
Cutted Small onion-5 no’s
Pepper-1/2 teaspoon
Hing-1/2 teaspoon
Curry leaves-5 no’s
Rice flour- as per wanted
Salt- as per taste
Refined oil- for frying

1. Soak the urad dal in water for 1 hr. and keep it in fridge.
2. After 1 hr. , grind it in mixie with pepper,hing.
3. Grind it with little water the batter must be thick.
4. And put the salt finally and grind it once.
5. Mix it with onion, green chillies and curry leaves.
6. If the batter is little watery put the flour and mix it.
7. In a kadai pour the oil , and heat the oil and put the vadas.
8. After it becomes little golden color remove and serve with chutney and sambar.



After a long break I have come to join. Hurray. I have more works but I can give some recipes.
After my vacation I give this dish aviyal. My favourite dish for all festivals.
Yellow pumpkin/white pumpkin-1/2 cup
Fresh Curd-2 tablespoon

For Grinding
Jeera-1/2 teaspoon
Grated Coconut-1/2 cup
Green chillies-2no’s

For Tempering
Mustard seeds-1/2 teaspoon
Curry leaves-5no’s
Coconut oil-1 tablespoon

1. Cut the vegetables in same size and cook it in the cooker with water for 3 whistles.
2. And pour the grinding mixture and cook for 10 minutes
3. Temper the products in oil and pour it in the gravy and close it with banana leaves.
4. After it come in room temperature and before serving pour the curd and garnish it with curry leaves.
Time: 20min

Friday, January 4, 2008

Apple Rasam

Apple Pieces-4
Garlic-2 pieces
Rasam Powder-1 teaspoon
Tamarind paste-2tablespoon
Salt-as per taste

For Tempering
Oil-2 teaspoon
Curryleaves &Coriander leaves-little

1.Cook the toordal and apple in a cooker for 4 whistles.
2.Then add paste,powder,salt,garlicand boil it.
3.After boiling temper the items.
4.Garnish it with leaves.
5. Serve it with rice.

Timing-15 min