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Posted on by Lakshmi Vasanth


Ingredients : Black Channa – 2 cups

                      Dry Red Chilli Flakes – 1 tsp

                      Curry Leaves

                      Coconut scrapped – ½ cup

                      Hing – 1 tsp

                      Whole Dry Red chillies – 2 nos

                       oil – 1tblsp

                      Soda bi-carb- ½ tsp


Method : Soak the Black channa with ½ tsp of soda for minimum 8 hours.

Drain water and cook it in the pressure cooker with 4 cups of water in the channa. Once cooked before draining the water in the channa - add 1 tsp salt to it and leave it aside for 10 mins.

After 10 mins drain the water .Heat a pan add oil , mustard seeds, red chillies cut into 4/5 pieces , curry leaves and wait for it to flutter. Then add the channa and give a toss – to this now add the chilli flakes , hing and sauté it for 5mins. Now add coconut and sauté it for 5 mins . Serve hot as an evening snack

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Posted on by Lakshmi Vasanth


Ingredients : Onion- 2 no

                     Tomato - 3 nos

                     Capsicum - 1 no

                     Garlic - 10-7 pods

                     Ginger - 1 inch piece

                     Green chilli - 4nos

                     Chili powder / chilli flakes - 1 tsp

                     Tomato sauce / tomato chili sauce - 4 tblsp

                     Sugar - 2tsp

                     Mushrooms - 1cup ( optional) 

                     Fusili pasta - 2 cups

                     Oregano- 3 tsp,

For White Sauce : Cheese - 2 triangle

                             Milk - 1 glass

                            Butter - 2 tablespoon

                            Maida - 2 tablespoon

                            Pepper - 1 tsp

                           Sugar - 1 tsp


Preparation :For White Sauce

Heat 2 tablespoon butter in a pan, add 2tsp maida and fry till you get bubbles, then reduce the fire and add milk to it and keep stirring. Add a pinch of salt, sugar , pepper to the mixture. Once you get semi solid liquid, remove from fire and keep aside.

Once the white sauce cools down a bit and becomes thick  - add milk and 2 triangle cheese and put in the blender and give a whip so that you get a semi solid creamy liquid sauce. 

Tomato Sauce  Preparation :

In a chopper put the vegetables and chop finely . In a pan put oil and put the vegetables chopped- add sugar salt , mushrooms sliced and  toss well . This sauce would be in a semi solid form . Let the gravy thicken on fire. Once the gravy thickens add chili powder/ Chilli flakes , tomato sauce , Oregano 1tsp and fry for 3 more min. Your sauce is ready .

Pasta Preparation 

Boil the Pasta in enough water with 2tsp of salt. Once they are half done. Keep one glass of the water boiled aside - and drain rest of the water and give the pasta a wash in cold water . Then add 2 tsp of oil and toss well the pasta so that they donot stick to each other and keep aside 

Final Pasta Preparation 

Heat oil 1tsp  in a pan add the required tomato sauce prepared , the pasta - toss well  - add the boiled water at this stage if you want for the consistency of the gravy .

Just wait till you  see the bubbles coming in the sauce. Donot add lot of sauce. It should be sufficient only to coat the pasta.

Now add the white sauce prepared and mix well . Keep the fire low and toss  well you will find the colour change to light red .

Mix well and remove from fire. For flavour you can add oregano pd , chopped black olives on top and serve hot with Toasted Garlic Bread. 

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Posted on by Lakshmi Vasanth


Ingredients :Rava -1 cup

                    Semia - ½ cup

                    Cabbage, carrot, green peas – 1 cup

                    Green chillies – 5 nos

                    Ginger - 1 tsp

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves

                    Coriander leaves

                    Coconut oil – 2 tsp

                    Hing – ½ tsp

                    Sunflower dalda- 3 tsp

                    Oil – 2 tblsp

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

Finely chop the cabbage, carrot and Onion.

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 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 Rava and Semia. . Mix well and close the pan with a lid for 2 mins.

Remove the lid again give a toss 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.

Note : If you like the smell of garlic you can add 4/5 pods of finely chopped garlic.


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Posted on by Lakshmi Vasanth


Ingredients : Mullangi (Radish) – 150 gms

                    Tur Dal - 3 tblsp

                    Tamarind – lemon size ball

                    Chilli pd – 1 tsp

                    Turmeric pd – 1tsp

                    Hing – 1 tsp

                    Sambhar pd – 1 ½ tsp

                    Jaggery – 1 tblsp 

                    Mustard seeds – 1 tsp

                    Atta – 1 tblsp

                    Curry leaves, Coriander leaves

Method : Cook the Tur dal with ½ tsp turmeric pd in pressure cooker.

Soak the tamarind in 3 cups lukewarm water for 15-20 mins. Now squeeze out the pulp from it.

In a heavy bottom vessel add the tamarind pulp, turmeric pd, sambhar pd, chilli pd , salt and radish pieces. Add enough water till the radish pieces are fully covered. Note : never boil the tamarind pulp without adding turmeric pd as the taste changes.

Now cook this mixture till the radish are fully cooked.

Remove the tur dal from the pressure cooker. Mash it well and add this to the tamarind mixture. Add jaggery at this stage. Mix well and bring this mixture to boil and let it cook for 10mins.

If the mixture is watery- take 1tblsp of Atta and mix with ½ cup water and add this to the mixture.Soon you will see the kuzhambhu becomes thick. Now bring to boil and remove from fire.

For Tadka take a pan add oil , mustard seeds , hing . Once they flutter add the curry leaves and add this to the kuzhambu. Also add the chopped coriander leaves. Close the lid and keep aside for 10 mins.

Hot piping Kuzhambhu is ready. Can be eaten with steamed rice with a dollop of ghee.

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POONDU PODI (Garlic Powder )

Posted on by Lakshmi Vasanth

POONDU PODI (Garlic Powder )

Ingredients : Garlic pods – 30 nos

                       Desiccated coconut  powder - 1 cup or

                      ( Dry coconut  scraped )

                       Sesame Seeds – 2 tblsp

                       Dry Red Chillies – 5 nos

                      Chilli pd - ½ tsp

                      Salt to taste






Method : Peel the garlic pods and roughly chop them and keep aside.


Take a pan add 3 tsp oil and add the garlic in it, also roughly cut the red chillies into ¾ parts and add to garlic and sauté both till the garlic  lightly change colour. Remove and keep aside .


Now in the same pan add the coconut powder and Sesame seeds  and fry them till the colour of the coconut is light brown colour.


Now in a blender first add the garlic and Red chillies mixture and give a blend. Then to this add the coconut mixture , salt and just blend it with the whipper option . As, if you grind the coconut  more then it will become smooth and taste different.


If you want it spicy at this stage you can add ½ tsp red chilli pd and mix well. Just whip it together in the blender. Grind it to a coarse powder. You can  store in an airtight container for 2-3 weeks .


For making jiffy Phodani Bhath you can use this powder. Goes well with Batata Vada, Vada Pav.




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Posted on by Lakshmi Vasanth


Ingredients : Basmati Rice – 1 cup

                       Cauliflower,Carrot,Potato,Green peas (All veggies)–2 cups

                       Green Chillies – 2 nos slit vertically

                       Onions – 2 nos

                       Sugar – 1 tsp

                      Milk – 1 cup

                      Salt to taste

                      Everest Shahi Biriyani Masala – 1 tsp ( Optional)

                      Butter – 1 tblsp

                      Oil – 1 tblsp

                      Cashew nuts – 10/15 nos

                      Coriander leaves – ½ cup


Garam Masala for tadka - Star anise- 2 nos

                                            Bay leaves – 4 nos

                                            Big cardamom – 1 no

                                            Cloves – 3 nos

                                            Cinnamon – 2 inch stick

                                            Green Cardamon – 4 nos

                                            Cumin seeds – 1 tsp


Method : Soak the rice for ½ an hour.

In a Heavy bottom pan add butter and oil to this add the garam masala mentioned for tadka. Let it flutter and release the aroma.

Add the onion and sauté nicely Once the onion is pink in colour add the vegetables Toss well . Now add the rice which has been drained. Mix well with light hands so that the rice kerneals do not break as the rice would be very soft as soaked in water.

Add Milk and water in ratio of rice 1 cup / Milk & water 2 cups .Slit the green chillies and put, also add sugar, salt and mix well and close the lid and keep in slow fire.

After 15 mins just open - you will see that the rice has soaked all the water , now add the Shahi masala mix well and close the lid and remove from fire.

Garnish with fried cashew and coriander leaves. Hot Veg Pulav is ready. Can be eaten with a raita and Papad. A Wholesome meal mainly liked by people who are not found of spicy food.

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Posted on by Lakshmi Vasanth


Ingredients : Onion – 1 no

                     Cornflour – 1tsp

                     Coconut milk pd – 2 tsp

                     Turmeric Pd - 1/2 tsp

                     Sugar – 2 tsp

                     Salt to taste

                     Coriander leaves

Grind to paste : Tomatoes – 3 nos

                          Til - 3 tblsp

                          Sambhar pd – 1 tsp

                          Chilli pd – 1 tsp

                         Dhania pd – 1tsp

                         Cumin seeds – ½ tsp

For Tadka – Mustard Seeds - 1 tsp

                    Curry leaves


Method : Chop the tomatoes in quarter. In a blender add Tomatoes, chilli pd, sambhar pd, dhania pd, til seeds, Cumin seeds, grind them to fine paste.

Take a pan add oil and put mustard seeds and curry leaves – once they flutter add the paste which has been grinded. Wash the blender well with 3 cups of water and add this water to the pan with the paste. Mix well.

Finely chop the onions and add this to the mixture which has been kept to boil ( Donot fry the onion in oil as the taste will differ). Add the salt, sugar, turmeric pd at this stage and let it boil for 5 mins.

Once you see the the onion has become transperant – Make a mixture of cornflour and Coconut milk pd in 1 cup of water and mix well. Add this mixture to the boiling sambhar. Keep stirring . 

You will see the sambhar will become thick consistency. You can adjust the consistency of sambhar as per your requirement. Now let this mixture boil for 3 mins nicely. Remove from fire and garnish with Coriander leaves. Serve hot with Idlis / Medu Vada.

This sambhar can be made just in less than 15 mins. No Tamarind / No dals at all. Sambhar made in jiffy.

Note : Donot add Hing to this sambhar as it won’t taste good.

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Posted on by Lakshmi Vasanth


Ingredients : Veg Hakka Noodles – 1pkt

                    Cabbage - 1 cup  vertically sliced

                    Carrot - 1 cup vertically sliced

                    Capsicum - 1cup vertically sliced

                    Spring onion – 3 nos

                    Garlic – 2 tblsp

                    Green chillies - 2nos finely chopped

                    Soya sauce – 3 tsp

                    Sugar – 2tsp

                    Salt – 3 tsp

                    Pepper pd – 1 tsp

                   Oil – 3tblsp

                   Ajinomoto – ½ tsp

                   Vinegar – 2 tblsp

Method : Boil Hakka Noodles in boiling water with salt 2 tsp. Once they are half cooked remove and drain and give a wash with cold water and keep aside .Donot overcook the noodles as it taste different. 

In a wok add oil , once the oil is heated nicely add the finely chopped garlic, green chillies and spring onion ( onion part sliced vertically) sauté them for 1 min .

Add the vegetables one by one- carrot, capsicum and lastly the cabbage. Add Ajinomoto and toss well for 1 min till the vegetables leaves water and cook in them, Donot overcook as we need the crunch in the vegetables. Now add sugar, salt, soya sauce, pepper pd and mix well. Let it cook for 1 more min.

Add the noodles to this mix and toss well. Sprinkle the vinegar and The spring onion ( leaf part which are finely cut into roundels) Toss for ½ a min and remove and serve hot. You can serve with green chilli vinegar and soya sauce.

Note : The quantity of vegetable can be altered and per your choices.

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Posted on by Lakshmi Vasanth


Ingredients : Chick peas – 2 cups

                     Potatoes - 2 nos

                     Onion – 2 nos

                     Tomato – 3 nos

                     Garlic – 2 tblsp

                     Ginger – 1 tblsp

                     Jaggery – 2 tblsp

                     Chilli pd – 1 tsp

                     Coriander pd -2 tsp

                     Garam Masala – 1 tsp

                     Turmeric pd – 2 tsp

                     Cumin seeds – 1 tsp

                     Cinnnamon – 2 stick (1 inch each)

                     Cloves - 3 nos

                     Cardamon – 2 nos

                     Big Cardamon – 1no

                     Bay leaves – 2 nos

                     Coriander leaves – ½ cup

                     Oil - 4 tblsp


Method : Soak the Chick peas for 8 hrs in water . Later add the Turmeric pd and Pressure cook the chick peas with whole potatoes . Once cooked , Peel the potatoes and cut in to 1 inch cubes. Add salt in the chickpeas when with water in cooker mix well and keep aside for 15 mins.

In a blender add chopped onion, tomatoes, garlic, ginger, chillipd, coriander pd , cinnamon 1pc, cloves, cardamom . Blend all the above well into a smooth paste.

Take a heavy bottom pan add 4 tblsp oil to this add cumin seeds , bay leaves, big cardamon, cinnamon stick and sauté for 1 min then add the paste with Turmeric pd , salt and sauté till the oil seperates.

Now add the chickpeas and potatoes , add the water that was kept by washing the blender with the paste. Add 1cup more water mix well - close the lid and let it boil for 10 mins.

After 10 mins add the jaggery, garam masala mix well & let it boil for 5 mins more. If the gravy has thickened you can add little water. Once removed from fire add  coriander leaves.

Serve with onion rings, lemon. Can be eaten with chappati, paratha, batura , Kulcha. We also eat with rice.

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Tengai Thogayal ( Coconut Thogayal)

Posted on by Lakshmi Vasanth

Tengai Thogayal ( Coconut Thogayal)

Ingredients : Coconut scrapped – 1/2 coconut

                     Mustard Seeds- 1 tsp

                     Urad Dal- 3 tsp

                     Hing – ½ tsp

                     Dry Red Chilles – 8 nos

                     Tamarind – gooseberry size

                     Sugar – ½ tsp ( optional)

                     Salt to taste

Method : Take a pan add oil put the urad dal, Red chillies, and fry them till the urad dal becomes light brown colour.

Soak the tamarind in little lukewarm water for 5/10 mins.

In a blender add the tamarind , red chillies and give a grind. To this add the coconut, and give a grind .You can add 1/2 cup of water, Now add salt, hing, sugar ½ tsp ( if the coconut is not tasting sweet), Urad dal.

Give a blend till you get a coarse( not very smooth) mixture.The mixture should be thick and not lose .

Now temper it with sesame oil - Mustard Seeds and Curry leaves. Can be stored for 2-3 days in the refrigerator .

Can be eaten with hot steaming rice with Til oil . Also can be eaten with any Poricha Kootu / Molagutal

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