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Showing posts from March, 2014

pulao receipe

Pulaorice receipe The secret of a perfect pulao is to the rice thoroughly, then soak it briefly. This soften and moistens the grains, enabling the rice to absorb moisture during cooking. Ingredients-
v500 gms- basmati rice, soaked in water for 20-30 minutes.
v2 onion, chopped
v1-2 carrot
v1 capsicum
v20 gm-golden raisins
v20gms-cashew nuts
vWhole garam masala(bayleaf, cardmom
How to makean idli batter at home

Idli is the popular dish in south india. You prefer making idli dosa batter at home. Even at times of busy schedule you would rather choose upma,  chapathi  etc to idli, dosas using store bought batter. I love idlis best with coconut chutney.Check out coconut chutney which is my fav. Sambar is the best combo! Hotel idli ratio is different from homemade ones.
Idli, Dosa Recipe - Ingredients

Idli rice - 3 cups (700 gms)
Whole urad dal (no skin variety) - 1/2 cup (110 gms)
Fenugreek seeds- 1/2 tsp
Water - as needed
Salt - to taste

1.Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
2.Then drain water from urad dhal+fenugreek seeds and add it to the grinder. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at re…

Sambher receipe

Sambher  receipe
The sambar recipe is almost necessary to eat idli. The aroma of sambar that wafts through the air while cooking and after, can make you crave for this cuisine. Use the sambar recipe for idli to prepare a great side-dish for idli Brinjal-1/2,Onion-1/2,Beet root-1/4,green chilli-1 or 2,drum stick-1,tometo-1,potato -1(cut into small pieces.
Stir fry in low flame till soft. add pinch of salt.
·Boil the lentil(tuar)-100 gr with salt, turmeric……
·When dal is boil, mix fry vegetable in it…….
·Boil the lentil(tuar)-100 gr with salt, turmeric……
·When dal is boil, mix fry vegetable in it…….

·Boil the lentil(tuar)-100 gr with salt, turmeric……
·When dal is boil, mix fry vegetable in it……. Add sambhar powder(1tbs-coriender powder roasted,pinch of fenugreek seed roasted,),red chill powder-1/4 tea spoon, tamarind pulp-as per requared,hing-one pinch and cook in low flame……

When dal and vegetable almost done,temper with curry leaves,hing, musterd seed, red chilli........

·Searve with idli…………

Coconut chutney

Fresh coconuts are famous in South India. It is used widely in all southern states of India for making a wide variety of dishes. Fresh coconut chutney is made in almost all  over india.

fresh coconut-1cup
Roasted gram-1 table spoon
Ginger-1 inch
Green chilli-1-2
Salt to taste
Tamarind pulp-1 table spoon
curry leaves-1 stem, Musterd seed-1/2 tea spoon

Hing- one pinch, dry red chilli-1,fenugreek-1/2 tea spoon…….
METHODE- Add coconut, roasted gram,salt, green chilli,ginger, and tamarind water. Grind it in smooth paste.Lastly,tempering the chutney. Serve with idli or dosa………. HAPPY COOKING

Kid's pasta

1 tablespoon olive oil1 brown onion, chopped2 garlic cloves, crushed1 x 800g can Italian diced tomatoes1 tablespoon tomato paste1/3 cup chopped fresh coriander leaves 1/2 teaspoon  sugarSalt & freshly ground black pepper400g dried pasta

Step 1
Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Step 2
Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
Step 3
Stir in sugar. Taste and season with salt and pepper.


I make the tea as masala tea always. Very rarely make the plain tea. My papa being a tea lover, I have seen my mom making tea this way.
Prep Time: 5 mins | Cook time: 10 mins | Serves: 1
Fresh milk(whole milk) 1& 1/2 cups Ginger crushed -1 tblsp Elaichi/cardamom 2 Tea powder 2 tsp, heaped Sugar Dry rose petals-1 teaspoon crushed as needed
Methode-Boil milk and add peeled, crushed ginger and crushed cardamom (with skin),rose petals and tea powder. Simmer to low and let it boil for 5-6 minutes or until you get a good colour you want for the tea. Filter using a tea strainer and then add sugar and mix well .Enjoy the tea hot, its a great tasting and great flavoured tea, ginger gives a mild spiciness ,cardamom lifts the flavor,and rose petals gives aroma…………. HAPPY COOKING.


Ingredients- 4 nos of tomatoes (grilled) 2-3 cloves of garlic 1-2 of green chill ½ bunchof fresh cut Coriander leaves 1 teaspoon of drops of olive oil. Salt totaste. METHOD- Before grillapply musturd oil on the tometoes. Grilled properly. Then remove the skin of tometoes. Add salt, garlic ,green chilli ,and grind it in roughly.( tempering with garlicand red chillis).Pour into bowl and garnish with olive oil and chopped coriander leaves………..  THANK YOU.

Masala Aloo Paratha

Masala Aloo Paratha
By Zeba Tasnim
Wheat flour - 2 cupsSalt - to tasteOil - 2 tspWarm water - to knead doughPotatoes (boiled and mashed) - 4(medium)onion-1 choppedFinely chopped green chillies - 1 or 2 nosJeera powder - ½ tsp(roasted)Finely chopped coriander leaves - 2 tbspFinely chopped ginger-1 teaspoonBlack peeper-1/4 teaspoon(roasted)Ghee for frying.Salt - to taste

Instructions: (filling of paratha)
Take boil potatoes and mash them properly. Cut onion, green chili, ginger in small size. keep a pan, heat some oil and put chopped onion, green chili, ginger in hot oil, stir fry till golden brown, then add mashed potatoes and salt to taste. After 5 minutes, add roasted cumin and black pepper in potatoes. Add coriander leaves and green chilly.
Combine the wheat flour, warm water, salt, small amount of oil or ghee.
And knead into dough balls to make chapattis (not thin). Mix rest of
the ingredients well to make the filling. Fill the potato inside the dough ball..H…

Grilled corn with smoky lime butter

Ingredients :
4 ears fresh sweet corn with husks 1/2 cup butter,softened 1 lime 2 tbsp minced fresh coriander1/2 salt 1/2 tsp smoked paprika 1/4 ground black pepper
Method :
Grill the corn for 20 minutes, turning every 5 minutes meanwhile,for smoky lime butter ,in a small bowl combine butter,half of lime juice.Stir in coriander ,salt ,smoked paprika,and pepper.tranfer the butter mixture to a serving bowl .Remove the husks and silk from the corn .Serve hot with smoky lime butter.        Happy cooking

Grandma’s Chicken Curry

Ingredients: ·1 kg of chicken (cut into medium size) ·3 onion medium size sliced ·1 tbsp of garlic paste ·1 tbsp of ginger paste ·1 tbsp of coriander powder ·½ tbsp of cumin powder ·¼ tsp of black pepper (powder) ·½ tsp of red chilli powder ·¼ tsp of kashmiri red chilli powder ·½ tsp of garam masala ·Whole garam masala (bay leaves,small cardamom,cloves) ·2 medium Tomato (riped)