Friday, November 4, 2016


1 cup Tur dal
1/4 cup shredded coconut
4 red chilies or to taste
1 tablespoon tamrind concentrate
1 teaspoon salt


Friday, October 14, 2016

Pedas, Almond and Milk Peda

1 1/4 cup whole almonds pour hot water into it let it soak overnight and remove the skin

1 can evaporated milk
Grind almond and evaporated milk together

2 lbs paneer made from 1 gallon milk
1 1/2 stick butter
3 1/2 cup sugar
2 1/3 cups of good quality milk powder
1 teaspoon ground nutmeg
2 teaspoon ground cardamom

Cook paneer, ground almond and sugar mixture for 1 hour in butter

Add nutmeg, cardamom dry milk powder, cook for 5 minutes remove the lumps formed by adding the milk powder  Turn heat off when cool roll into balls on granulated sugar when in dish.  
Makes 100 pedas

Wednesday, May 18, 2016

Sprouted Mung Beans Salad

3/4 cup cooked black chana (1/4 cup dry weight(kala chana)
1/4 cup cooked dry yellow peas(pattani, vattana, 1/4 cup dry weight)
1 cup boiled potato(alu)
1 cup chopped cucumber(kheera)
1 cup chopped tomato
1/2 cup carrot shredded(gajar)
2 cups sprouted mung beans
2 green chilies or to taste chopped
2 tablespoon lemon juice
1 teaspoon salt
3 teaspoon of roasted (1 tsp coriander, 1 tsp cumin, 2 red chilli all roasted and powdered)
2 teaspoon chaat masala
2 tablespoon thin nylon sev

To a bowl add the cooked black chana, cooked yellow peas and potato and mix.
Next, add the chopped cucumber, tomato and shredded carrots and give it a mix.  
Next, add the sprouted mung beans, green chilies, lemon juice and mix.
Next, add salt, chaat masala.

Mix all of the ingredients and serve.

Wednesday, April 27, 2016

Sprouting Mung Beans

1/2 cup mung beans
water as needed

Day 1: Take the mung beans in a bowl add water to it and rinse it out.  Add fresh water to it above the level of the beans and let it soak overnight.

Day 2:  The next day, the beans would have absorbed most of the water and some of them would have started to sprout.  Discard the what is left of the water that it was soaking in, add new water wash gently and rinse it out. Repeat this at least 2 to 3 times and 2 to 3 times a day.

Day 3:  Repeat day 2.

Day 4:  The beans would have mostly sprouted and it is now ready to use or you can refrigerate this for 3 to 4 days until ready to use.

Sunday, March 20, 2016

Millet Upma - Millet Recipe

Instead of eating rice or wheat all the time, I like to mix up my diet with other grains at least once a week.  Millet is one of my favourite grain.  It not only cooks fast, it is also very tasty.  Millet upma is one of the dishes I make frequently.  Other Indian names for millet is bajra, kambu, varagu. Here is my recipe.

1/2 cup millet (100g or 3.65 oz)
1 cup water to cook the millet
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 cup peanuts (raw or roasted)
2 chopped green chillies 
1" inch piece of ginger chopped
1/2 teaspoon turmeric powder
2 teaspoon sambar powder( can be substituted with curry powder)
1/4 teaspoon asafoetida powder
1 cup chopped potato (225g)
1 cup chopped green beans(125g)
1/2 cup chopped carrots(80g)
1/2 cup green peas
1/2 teaspoon salt or to taste
A few curry leaves or cilantro(dhania) leaves
1 tablespoon lemon juice

Cook the millet and keep it aside.  In a pressure cooker it takes one or two whistles or 10 to 15 minutes.  On the burner it takes about 15 minutes.
To a pan on medium heat with one tablespoon of oil add mustard seeds and wait for it to pop.  When the mustard seeds pop add the peanuts and let it cook for 10 to 15 seconds, next add the chopped ginger and green chillies and let it cook for 10 seconds.  Next, add the turmeric powder and sambar powder mix let it cook for a few seconds and add asafoetida powder after cooking for 10 seconds add the chopped vegetables and peas, add about half cup of water or as needed for the vegetables to cook.  Cook for 10 minutes or so or until the vegetables are cooked.  After the vegetables are cooked add the salt mix, add the curry leaves, and next add the cooked millet, mix and lastly add the lemon juice mix and serve.

Serve with raita.

Serves 3

Wednesday, February 17, 2016

Paruppu Urundai Kuzhambu

Video of preparation:
This tasty dish will give meat balls a run.

To make the Urandai - Toor dal Balls
1 cup toor dal
water to soak the dal
2 green chilies
2 red chillies
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt
1 tablespoon oil
1/2 teaspoon mustard seed(saraso)
1/4 teaspoon asafoetida
2 tablespoon rice powder

Wash and soak the dal for at least one hour before grinding.  To grind: discard the water it was soaking in add green chilies, red chilies, turmeric powder and salt and grind to a smooth paste with as little water as possible.

Heat a tablespoon oil and add mustard seeds to it.  When the mustard seeds pop add the asafoetida let it sizzle for a few seconds, add the ground dal and rice powder and cook the dal until it is dry and pliable.  Remove from the burner and when it is cool make large marble size balls and place them on an idli plate for steaming.  Place them so that they do not stick to one another.  Steam for about 10 minutes and remove and keep aside.
Makes about 24 urandais 

Mor Kuzhambu
3/4 cup grated coconut
1 or 2 whole red chili
1/4 tsp Fenugreek seeds (methi)
1/2 tsp cumin seeds (jeera)
a few curry leaves
4 cups yogurt preferably slightly sour
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt to taste
4 cups yogurt
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Grind the coconut with red chili, fenugreek and cumin seeds and curry leaves with very little water to a smooth paste.
Prepare the yogurt, if it is too thick add some water and beat it to remove the lumps.  Next, to a pan on medium heat add the yogurt, ground coconut mixture, turmeric powder and salt, cook for 5 to 6 minutes until the yogurt is hot but not boiling over, keep it aside for seasoning.
To season heat a pan with oil add mustard seeds to it.  When the mustard seeds pop add the coriander and cumin powder let it sizzle for 10 seconds and add it to the mor kuzhambu.  Lastly add the prepared toor dal balls or urandai and serve.
Serves 4.

Serves with rice or chappati

Monday, January 25, 2016

Garlic Rasam

2 teaspoon ghee
2 tablespoon tur dal
1 teaspoon black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 whole red chili

In two teaspoon of ghee roast the above ingredients and grind with a little water and keep aside

4 cups water
2 tablespoon tamarind concentrate
1 teaspoon salt or to taste

To a pan with 4 cups of water add the tamarind concentrate and let it boil for 5 minutes.  Add the ground spices and salt and let it boil for an additional 5 minutes after which remove it from heat and prepare seasoning.

1 teaspoon ghee
2 small cloves of crushed garlic
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder

For seasoning heat one teaspoon of ghee to it add mustard seeds and wait for it to pop.  When the mustard seeds pop add the crushed garlic and turn the heat off and let the garlic fry until it turns brown.  Next add the turmeric powder and let it cook for 10 seconds and add it to the prepared rasam.