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Posted on by Lakshmi Vasanth


Ingredients : Besan – 1 cup

                    Sugar 1 ½ cup

                    Water – ½ cup

                    Oil – 2cups

                    Butter – 1 cup


Method – Take 1 cup besan in a bowl. To this add nearly ½ - ¾ cup of oil and mix well till u get idli batter consistency with out lumps and keep aside.


In another Bowl take rest of the oil and butter ( not Ghee ) add both together and keep in sim let the butter melt in the oil. I kept the oil and butter vessel in a Boiling water vessel which was boiling in the gas – it was getting melted and getting hot ( Double boiling) .


Heat a Heavy bottom Non stick vessel…add the sugar and water told. Wait for it to come to 1 string consistency.Lower the flame and add the oil mixed besan to it. Keep stirring in medium flame. For 5mins.


Now slowly start adding the Hot oil and ghee mix to this mixture ½ ladle at a time – the besan mixture will froth then mix well…keep doing the process . Last add 1 full ladle of oil & Butter and mix well you will see a frothy mixture moving . At one stage you will see the Besan mix is dancing in the vessel and all oil has started coming out. Keep stirring well. Lower the flame and be fast in transferring it to a plate which has been greased well .


Note : Use Fresh Besan…it gives a good results. The amount of oil and butter proportion is enough…donot add more. You will see some is left also at times.


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Posted on by Lakshmi Vasanth


Ingredients : Pani Puri Puries – 10 nos , Boiled potato, Green , Sev - 1 cup, Chaat Masala - 4 tsp, Coriander leaves ½ cup, Curd – 2 cups , Jeera – 2 tsp, Coriander Seeds – 3tbsp, Black salt – 1tsp,Onion – 2 nos finely chopped

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp


Method : Soak white mutter for 5-6 hrs. Then Pressure cook it with Potatoes.

Dry Roast the Jeera, Coriander Seeds , and Black salt . Cool down and grind it into a coarse powder.


In Bowl add the cooked white mutter and potato , Salt mix well . To this add 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready. The Ragda should be of a semi solid consistency.


For Sweet Curd – Add 2 tsp of sugar , ½ tsp of salt and mix well with the curd ( It should be a bit thick ) and keep aside. The Curd should be cold.


Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp, Tamarind pulp ½ cup, Black salt – 1 tsp, salt.

Grind all together in to a smooth paste.


Red Chutney – Garlic – 10 pods, Red Chillies – 5 nos , Sugar – 5 tblsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. Boil the sugar in 1 1/2 cup of water for 2-3 min then add little salt and add the paste grinded bring to boil …to this now add ½ tsp of corn flour mix in little water. This will ticken the chutney…Remove from fire and keep aside.


Sweet Chutney – 100 gms Dates, Fennel seeds- 1 tsp , Tamarind pulp 2 cups, jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates and fennel seeds and add this in a kadai. Now grind the tamarind and strain the mixture and Put it in the same kadia with salt, jaggery, jeera pd and chilli pd and 1 cup of water bring to boil for 10 mins.

To Assemble

Sev, Onions – finely chopped , Chat Masala, Coriander leaves, Puries, Stuffing for Puri

Take a puri - break the top portion and stuff it with the Ragda stuffing made and keep it in a plate. Same way do the rest of the puries. Now sprinkle the onions with coriander mixed. To this add a tsp of green / red chutney. Now add generous amount of the Sweet curd over it in each puri. After which we add the Sweet chutney to reqd qty. Drizzle the sev over the puries now . Sprinkle chaat masala, and if required broken pieces of Puries

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Posted on by Lakshmi Vasanth


Ingredients :Lapsi -1 glass

                   Rice Sevai sticks broken - ½ glass

                   Onion – 2 nos

                    Mix Veggies ( Cabbage,carrot, green peas) – 1 cup

                    Green chillies – 5 nos ,

                    Ginger 1tsp,

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves & Coriander leaves

                    Coconut oil – 2 tsp

                    Hing – ½ tsp

                    Vanaspati - 2 tsp

                    Oil – 2 tblsp

Method : Take a pan add the Vanaspati  – let it melt to this add the Lapsi rava and roast – but the colour of the rava should not change. Once roasted – remove in a bowl and keep aside.

Finely chop the Mix veggies and Onion and keep aside

Heat the same pan and add oil to this add the Mustard seeds, Urad dal, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it for 1 min then add the finely chopped vegetables .

Toss all the above well for 3 mins. You will get a good smell …..at this point add water 2 ½ cups depends upon your rava thickness. Add the Rice Sevai sticks, salt , Hing and let it boil for 3 mins. Let all the flavor get infused in that water.

Now reduce the flame and slowly add the mixture of Lapsi Rava . Mix well – Lower the heat and close the pan and allow to cook till all the water is absorbed. This will take slightly more time than normal Bombay rava.Roughly around 10 mins. After 10mins - Remove the lid again give a nice mix and now add the Coriander leaves and Coconut Oil. This give a good flavor to the Upma. Remove from fire and serve hot with Coconut chutney.

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Posted on by Lakshmi Vasanth


Ingredients : Idli batter – 2 glass

                     Mustard seeds – 1 tsp

                     Cumin seeds – 1 tsp

                     Crushed pepper – 1 tsp

                     Green Chillies – 3 nos

                     Ginger – 1 tsp

                     Hing – 1 tsp 

                     Cashew nuts chopped – 3 tsp,

                     Soda - ½ tsp

                     Curry leaves

                     Coriander leaves.


Method : Take the idli batter in a bowl.

Now take a pan add 4 tsp oil to this add mustard seeds, Cumin seeds, and allow to flutter then add the chillies, ginger , pepper , Hing and finely chopped curry leaves. Toss all this in oil for 1 min and add this to the idli batter mixture. Add finely chopped coriander leaves ,cashew nuts , Soda. Mix well till the batter swells.

Now keep the appam mould on the fire and add 1 tsp oil in each hole and pour  batter till the rim of each hole. Close this with a lid. Let it for 3-4 mins.

Now open the lid you will see that the batter has swelled well . Now turn over with the help of knife or spoon which ever is convenient to you.

Now again add 1 tsp of oil in each hole around the paniyaram and let it fry till golden brown. Serve hot with coconut chutney or tomato sauce.

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Posted on by Lakshmi Vasanth


Ingredients : Parboiled rice Batter – 1 glass

                     Thick Curd – 3tblsp

                     Coconut – ½ cup

                     Green chillies – 4 nos

                     Ginger – ½ tsp

                     Jeera – 1 tsp

                     Curry leaves

                     Papad kar – ¼ tsp

Method : In a blender coarse grind the Coconut, Green chillies, Ginger.Keep aside.

Keep oil for frying.

Take the Rice ( puyugal arisi)  batter ( what we grind for Idli/ dosa – plain rice only ) in a bowl to this add salt, the above paste of coconut, Green Chillies, Ginger , Curd and papad kar. Mix well.


If it is loose then just add 1 tblsp of Rice flour. Take a handful of the batter and make small balls and fry them in oil till light golden brown.


Goes well with Coconut chutney or Coriander chutney…..!!!

Note : Make smaller size balls …as they puff to bigger size.

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Posted on by Lakshmi Vasanth


Ingredients -  4 Chappati

For the batter – Besan – 2 tblsp

                         Tamarind water- ¼ cup

                         Chillipd – 1 tsp

                         Dhania pd – 1 tsp

                         Garam Masala – ½ tsp

                         Jeera pd – ½ tsp

                         Jaggery – 2 tblsp

                         Salt, Hing – ¼ tsp

Takda –            Oil – 1 tblsp

                         Jeera – 1 tsp

                         Til seeds – 1 tsp

                         Coriander leaves

                         Coconut – 2 tblsp ( optional)


Method : In a blender add all the items for the batter and blend well…adjust the water …it should be bajji / pakoda consistency. The batter should be very very spicy  and very sweet also…..as it goes to steam…the spiciness reduces….!!

Now take  1 chappati… spread the batter all over the chappati very well, and now place one more chappati over this and spread the batter over this also. Now roll the chappati tightly . Do the same with the net 2 chappati also .


Keep them in the idli plates which does not have holes and steam for 15 mins. Remove from steamer and allow to cool well. Then cut them to half inch roundels.


Take a pan add oil and to this jeera  and til seeds…once they flutter add 1 tblsp water to this and pour over the chappati roundels made. Garnish with Coriander leaves and Coconut…..Serve with Sweet Chutney…!!!

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Posted on by Lakshmi Vasanth



Ingredients : Tomato 2 nos

                      Small type Banana – 2 nos

                       Pineapple – 1 cup

                       Pomogranate – ½ cup

                       Apple – 1 cup

                       Green grapes n black grapes – 1 cup cut to halves                          Sugar – ½ glass

                       Cardamon powder – 1 tsp

                       Salt – a pinch

                       Lemon juice – 1 tsp

                       Dry Fruits – ½ cup

                       Honey – 2 tblsp ( optional )  

                       Rose Essence – 2-3 drops ( both are optional)

Method : Roughly puree the tomato and keep aside. Cut bananas, apples, pine apple, grapes in to small pcs.

Take a pan add the sugar and add water till the sugar is submerged. Bring to boil and get a one string consistency. Now add the tomato puree to this and mix well. Boil for 2-3 more mins till the tomato gets cooked.

Now add one by one all the fruits, dry fruits  and bring to boil till the fruits are well cooked and  the pachadi thickens, now add Honey, cardamon powder, salt, Lemon juice at this stage and bring to boil  . Remove from fire and allow to cool. The pachadi thickens a bit once cooled…..This is mainly served in marriages can also be used as prasadams

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Posted on by Lakshmi Vasanth


Ingredients – Pav – 4 nos

                      Leftover Pav baji – 1 cup

                     Onion- 1 no

                     Capsicum – 1/2cup

                     Pav bhaji Masala – 1tsp

                     Chilli pd – 1/2tsp

                     Butter – 1tsp

                     Oil – 1tbslp

                     Lemon juice – 1tsp

                     Onion& coriander – finely chopped

Method – Cut each Pav into 6 pcs ( Better if it is a day old Pav) .

Take a pan add oil and butter to this add the onion and capsicum finely chopped saute for 2 mins till they become soft, now add the Pav Bhaji to this add 1 cup water to this mixture …..Add salt, Chilli pd, Pav Bhaji Masala pd and mix well bring to boil.

The consistency of the mixture should be little watery like Dal. Let it boil for 2 mins.

Keep the required qty in pan and balance remove and keep so that if needed can be added . as more of gravy will make the pav soggy.

Now main point- should be very fast in tossing the pav in the gravy mixture . 

Lower the flame and add the pav to this boiling mixture and give a fast toss so that it absorbs all the gravy and is well coated on all sides.

Transfer to the serving plate immediately. Sprinkle onion and coriander and a nice drizzle of lemon juice. Also serve with a spoon full of butter…!!! Best eaten when it is piping hot.

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Posted on by Lakshmi Vasanth


Ingredients: Cooked  Basmati rice - 1 glass,
                    Jeera- 2 tsp
                    Bay leaf – 2 nos
                    Cloves – 3 nos
                    Cinnamon sticks 2 inch sticks  

                    Cardamon – 1 no

                    Ghee/ Butter – 1 tblsp
                    Coriander Leaves – ½ cup

                    Green chilli – 1 no finely chopped
                    Sugar – 1tsp ( optional)
                    Salt To Taste

Method : Keep the cooked Basmati Rice aside. Heat ghee in a heavy vessel add bayleaf, cloves, cardamom, cinnamon stick, Green Chillis, cumin seeds and let the cumin seeds sputter.To this add the Cooked Basmati Rice and add sugar and salt mix well . Garnish with Coriander leaves
Serve jeera rice hot with any spicy curry or raita.


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Posted on by Lakshmi Vasanth


For koftas:    Outer covering: Boiled potatoes – 4 nos , Paneer – 1 cup, Bread slices – 3 nos,salt to taste, Green Chillies – 4 nos , Chhat Masala – ½ tsp , Coriander leaves – ½ cup

Filling: Cashew – 10/15 nos, Badam – 10/15 nos, Kismis – ½ cup

Gravy: onions – 3 nos , tomatoes – 2 nos ,cashewnuts – 6-8 nos ,Ginger – 1 tsp, Garlic -4/5 pods

Other Ingredients – Red Chilli pd – 1 tsp, Dhania pd – 1 tsp, Garam Masala – 1 tsp, Kasuri Methi – 2 tsp, Cream – 1/2 cup,  Jeera – ½ tsp , Small elaichi – 4 nos, Cinnamon – 4/5 pcs, Big elaichi – 1 no,  Butter – 2tblsp, oil Sugar – 2 tblsp , coriander leaves

Method:Koftas: . Mash the boiled potatoes to this add the paneer . Next mix it along with other ingredients mentioned above in outer covering to get a smooth dough. If necessary add cornflour. .

For the filling  finely chop all the dry fruits and keep aside .

Cut the bread in small pcs and grind it in the belnder to make bread crumbs. Keep aside in a plate.

Now take lemon size ball of  potato mixture  make a hole and fill the filling made and seal it well. Now roll this ball in the breadcrumbs made and tightly roll in your hands so that they are well coated without cracks.

Fry these balls/ Koftas in hot oil till golden brown. Keep aside these balls.

Method for gravy: Keep a pan with water in it and now add the  roughly chop the onions and  tomato into big chunks, Ginger, Garlic, Cashews, till they are well cooked.

Cool and blend in a mixer with Red chilli pd, Dhania pd, Small cardamom to a smooth paste. Keep aside.

Heat the butter and oil  in a kadhai  add  jeera, cinnamon, big Elaichi  and sauté and add the paste of onion tomato and to this add salt, sugar and cook on a medium flame till oil seperates .Add kasuri methi ,  garam masala, sauté on a medium flame for another 2 to 3 minutes, . Add water to get the right consistency …bring to boil…now add the cream  and mix well…keep the fire low after this ….Add some more sugar as the gravy is slightly on a sweet version ……after tasting ….mix well and cook on a medium flame for another 2 minutes. Your Malai Kofta Gravy is ready.

While serving pour the gravy in a less height  bowl ( so that the koftas are seen when kept over the gravy) and place the koftas over the gravy and garnish with fresh cream , Grated paneer and coriander leaves.

Note : You can also slit the koftas and then place in gravy…!!




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