Monday, 29 October 2012



1.      Idiyappam(string hopper)-4 nos
2.      Onion-1 medium,chopped
3.      Green chilly- 2 nos,cut in to thin circles
4.      Ginger-1tsp,chopped
5.      Coriander powder-1tsp
6.      Garam masala-1/2 tsp
7.      Carrot-3tbsp,grated
8.      Oil-2tbsp
9.      Mustard seeds-less than ¼ tsp
10.  Curry leaves-1 sprig
11.  Salt

Method of preparation

1.      Gently separate the strings of idiyappam.Keep it aside.
2.      Heat oil in a frying pan. Splutter mustard seeds, add curry leaves, ginger ,green chilly stir for  2 minutes. Add chopped onion and salt. When the onion becomes soft add  all powders stir for a while. Add grated carrots, let it cook for 5 minute.
3.      Add strings of idiyappam into this. Mix gently. Sprinkle few drops of water. Close with a lid .keep in low flame for 5 minutes. Serve hot…

NOTES: you can enhance the taste by adding some shredded chicken or scrambled egg.

Friday, 26 October 2012



1.      Cabbage-4 cups,finely chopped
2.      Grated coconut-2cups
3.      Onion-1 large,chopped
4.      Green chilly-4 or 5 chopped
5.      Curry leaves-2 sprigs
6.      Oil-1tbsp
7.      Turmeric powder-3/4 tsp
8.      Salt
For tempering
9.      Dry red chilly-2 nos,cut into two
10.  Mustard seeds-1/2 tsp
11.  Urad dal-1tsp
12.  Oil-1tbsp

Method of preparation

1.      Mix all the ingredients( 1-8 )well with your hands. Let it rest for 15 minutes.
2.      Heat oil in a pan splutter mustard seeds,add urad dal,dry red chilly, when the dal turns slightly brown add well mixed cabbage –coconut mixture. Cook on low flame for about 8 -10 minutes. Stir in between. Serve warm with rice..

Thursday, 25 October 2012



1.      Green peas- 2cups
2.      Onion-2 nos,thinly sliced
3.      Ginger –chopped,1 ½ tbsp
4.      Garlic-chopped,1 ½ chopped
5.      Green chilly-4 nos,chopped
6.      Turmeric powder-1/2 tsp
7.      Chilly powder-1tsp
8.      Coriander powder-3tsp
9.      Garam masala -1stp
10.  Tomato- 1 big,chopped
11.  Coriander leaves- a handful chopped
12.  Curd-1 or 2 tbsp(well beaten)
13.  Oil
14.  Water
15.  Salt

Method of preparation

1.      Cook green peas with some water ,turmeric powder and salt.
2.      Heat 2tbsp of oil in a pan, add onion and little salt, when it become soft add ginger ,garlic and green chilly sauté until onion turns slightly brown.
3.      Add in all powders stir for a while. Add tomato cook until it completely melts. Add chopped coriander leaves.mix well. Grind this masala into a smooth paste without adding any water.
4.      Transfer this in to the same pan, stir for a while. Add cooked green peas along with the stock.add some more water if needed. Let it boil .cover and cook till the gravy thickens.
5.      Switch off the flame. Add the curd.mix well. Let it rest for some time. This goes well with  with chappathi,puttu, appam,idiyappam etc.

NOTES : if you are using dried peas,soak it overnight. If you like your curry to be even more richer, add 1 tbsp of cashew paste along with the masala .but this curry is delicious even without coconut or cashew paste :)

Monday, 22 October 2012


1.      Peanut- 1 cup
2.      Sugar-1/2 cup
3.      Cardamom-3 nos
4.       Warm Ghee-2tbsp

Method of preparation
1.      Roast the peanuts(without adding any oil) until small black spots appear over it.
2.      Transfer this on to a kitchen towel. Shape the towel in to bag.rub with your hands .the skin will come off easily. Blow away the skin in to the trash. This is the easiest way to peel off peanuts.
3.      Remove the skin of cardamom. Take the seeds out.
4.      Powder cardamom seeds along with sugar. Keep it aside.
5.      Grind the peanuts.(this will look like crumbled biscuit),while grinding it should not turn pasty.
6.      Mix all the ingredients. Shape this into small balls.

grinded peanuts