750 grammes
All our cooking blogs Follow this blog Administration + Create my blog


Posted on by Lakshmi Vasanth


Ingredients : Omapodi – 3 cups

                      Boondi – 2 cups

                      Maida Diamonds Cuts – 1 cup

                      Dry Coconut slices – ½ cup

                      Ground nuts – ½ cups

For Tadka   :  Oil – 4tblsp

                      Curry Leaves – ½ cup

                      Red Chilli pd – 3 tsp

                      Salt to taste

                       Hing – 2 tsp

Method : In a large bowl add the Omapodi, Boondi, Maida Diamond Cuts,

Heat Oil in a pan . Put a sieve in it and deep dry the Groundnuts till light brown. Same way also fry the Copra (Dry coconut slices) till light golden brown.

Add both the groundnuts and Copra slices to the bowl of Mixture .

Now for Tadka – Keep the oil in a pan Let it become hot then add the curry leaves let it flutter. Switch off the flame. Now Add the chilli pd , Salt and Hing powder. Mix well and pour over the Omapodi,Boondi mixture. Mix well immediately because the hot oil will make it stick to each and every ingredient in the bowl.

Spicy,Crispy Curry leaves and Hing smelling MIXTURE is ready. Goes well with evening Tea or Coffee. This is mainly made for Diwali.

See comments


Posted on by Lakshmi Vasanth


Ingredients : Rice - 1 glass

                     Yellow Moong Dal - ½ glass

                     Green Chillies - 4 nos

                     Ginger – 1 tblsp

                     Jeera -2 tsp

                     Pepper - 2 tsp

                     Milk - 1 glass

                     Hing - 1 tsp

                    Salt to taste 

                    Cashew nuts chopped - 15 nos

                    Ghee – 2 tblsp

                    Curry leaves – 4 strands


Method : Soak the rice for 20 mins in water. Dry roast the Moong dal lightly. Drain the water from rice and put it in a vessel to this add the roasted moog dal, vertically slited 2 green chillies, Ginger – ½ tblsp and water 31/2 to 4 cups of water and pressure cook them by keeping 3 or 4 whistle more than normal what you keep for rice.


Once cooked remove from cooker and shift it to a larger vessel. To this add 1 glass of milk, 2 tsp of Hing, salt and if required 1glass of hot water depending upon the consistency required.

Take a pan add 1 tblsp ghee to this add jeera, crushed pepper, curry leaves, cashewnuts and fry them till the cashew are light brown and the mixture frothes. Now add this mixture to the rice and moong dal mixture . Mix well. While serving add a dollop of ghee over the Pongal and serve hot with Coconut chutney


See comments


Posted on by Lakshmi Vasanth


Ingredients : Maida – 2 cups

                     Sugar – 2 tsp

                     Salt – 1tsp

                     Oil – 3 tsp 

                     Oil for frying

Method : Take the maida in a bowl add sugar, salt and mix well. To this now add water and make a soft dough ie lose than what we make for chappati.once the dough is mixed lastly take 2 tsp of oil and pour over the dough and coat the ball of dough well with this. Close the bowl and keep aside for ½ hour.

After half hour remove the dough and again mix with hands so that you get a very smooth texture. Now take a ball of the dough (orange size) pat it with plain maida and roll the parotta as thin as possible. Now to this add 1 tsp of oil and spread with hand well on all the surface of the parotta.

Now lift the top end and make small pleets as we make for sari – one above the another ( as shown in photo) While making the pleets give a pat in between so that your dough becomes longer. Once all pleets are done roll them from sides horizontly and lastly the end will go below the roll and keep this aside for 10 mins till the rest of the dough is finished.

Now take the first ball made and with light hands roll it to a bigger parotta . You will see the lines coming in this. Roll the parotta to 4 /5inch radius.

Keep the tawa on fire and on a hot tawa put this parotta. You will see the bubbles coming. Give a flip at this time. Now add 1 tsp of oil on the top side – spread it well now flip the other side, again add ½ tsp oil and sread well and again flip . You will see the side becoming crispy in oil.

Once they are light brown on both the sides remove from fire and put in a plate. After 30 secs with both your hands - try to clap the hands with the parotta in between. Do this 3 times in one angle. Now change the angle and do it again 3 times. This way you will be releasing the layers we made while rolling the parotta.

Hot Crispy MALABAR PAROTTA is ready to be eaten with Kadala Curry, Egg Curry , Tomato Thokk

See comments


Posted on by Lakshmi Vasanth


Ingredients : Raw Banana – 4 nos

                     Chilli pd- 1tsp

                     Mustard seeds – 1 tsp

                     Urad dal – 1tsp

                     Salt to taste

                     Sugar – 1 tsp

                     Hing – ½ tsp

                     Oil – 4 tblsp

                     Turmeric pd – 1 tsp

Method : First peel the banana and cut them into half , then slit it again vertically, and dice it into small pieces as show in photo. Wash them well and keep them soaked in water to avoid discoloration.

Take a pan add oil - to this add Mustard seeds, Urad dal, Curry leaves and fry them till light brown, now add the Raw Banana pieces . Add Turmeric pd and toss them well on all sides till the oil touches all the pieces . Close the lid and let it fry 5mins now add salt, chilli pd, sugar and toss well. After this donot cover the lid. Let it fry in slow fire till the Banana pieces are fully cooked and fried to golden brown. Lastly sprinkle the hing pd and remove from fire.

Goes well with Rasam, Poricha kootu.

See comments


Posted on by Lakshmi Vasanth


Ingredients : Bread Slices – 12 nos

                     Boiled Potatoes - 3 nos

                     Onion – 1 no

                     Ginger- 2 tsp

                     Garlic – 1 tblsp

                     Green Chillies – 6 nos

                     Turmeric pd – 1 tsp

                    Garam Masala – 1 tsp

                    Coriander leaves – 2 tblsp

                    Salt to taste

                    Oil for frying.


For Batter – Besan – 2 cups

                    Idli Batter – 1/2 cup ( optional)

                    Chilli pd – 1 tsp

                    Turmeric pd -1/2 tsp

                    Salt – 1tsp

( Note : If not adding Idli Batter – then add soda – ½ tsp.)

Method : Mash the Boiled potatoes and keep aside.

In a blender add the Green chillies, Garlic, Ginger and give a whip. To get a finely chopped pcs.Finely Chop the onion. 

Take a pan add 2 tblsp oil – to this add the above mixture and Onion then add turmeric pd and let it fry for 3/4 mins . Then to this add the mashed boiled potatoes and salt . Mix well and let it fry for 3 /4 mins. Then add Garam masala, Coriander leaves and mix well and remove from fire.

For Batter – Add the Besan, Salt, Turmeric pd , Chilli pd,Idli batter and mix well. Add water to get a dosa batter consistency. It should not be a thin batter.

Keep oil for Frying.

Take the Bread Cut them into half . Take the Spoon ful of the potato stuffing and apply on the Bread. Close it with another cut piece of the bread. Give a little press so that it sticks to the stuffing and you can easily dip it in the batter. Now carefully dip this Masala stuffed Bread in the Besan batter on all sides and slide it in the oil. Fry till golden brown on both the sides. Hot Crispy BREAD PAKODA is ready to be served with Tomato Sauce.

See comments


Posted on by Lakshmi Vasanth


Ingredients : Sabudana – 1 Glass

                      Boiled Potato – 1no

                      Roasted Peanuts – ½ cup

                      Green chillies – 5 nos

                      Ginger – 2 tsp

                      Jeera – 1 tsp

                      Salt – 1 tsp

                      Sugar – 2 tsp

                      Coriander leaves

                      oil – 3 tblsp


Method : Soak sabudana in water 4-5 hrs. If you put the sabudana in a vessel the water you pour should be 1 inch above the sabudana. If all water is soaked then  sprinkle water. Just press and see if you donot see any white hard particle in between then it is soaked well. Boil the Potatoes and keep aside

Now take the peanuts, green chillies, ginger in a blender and make a coarse powder of it.

In a Pan add oil to this add jeera let it fry to this add the powder made of peanut. Just mix it for 1 min add the cubed boiled potato and sabudana and mix well. Now add required salt and sugar. Mix all well and close the pan and keep it to cook for 10mins. Give a stir every 5 mins. You will see that the white sabudana particles becomes transperant as shown in the photo. Now add the Coriander leaves.

Hot SABUDANA KICHIDI is ready. You can add wet coconut white serving .This is a Maharashtrian dish eaten mainly on Fasting days

See comments


Posted on by Lakshmi Vasanth


Ingredients : Urad Dal – 1 Glass

                      Raw Rice - 3tblsp

                      Curry Leaves

                      Green Chillies – 4 nos

                      Salt – 1 tsp

                      Oil for frying

Method : Soak the Urad Dal and Rice together for 3 hrs. After 3 hrs grind in the grinder using very less water. Grind for 20 mins – till you get a smooth batter. Transfer this in a bowl.

Add 1 tsp of salt, Finely chopped Curry leaves and Green Chillies. Mix well.

In a pan keep oil for frying.

Take the Batter – Wet your hands and take a small ball of batter in your right hand and pat in on the left hand. With the help of your index finger flatten the batter in your hand and make a hole in middle. Take patted vada  back in your right hand and slide it in the oil. Let it fry in the oil till both sides becomes golden brown. Drain it in a tissue paper. And it is ready to serve.

Hot and crispy MEDU VADA is ready to be eaten with Sambhar, Cutney.

See comments


Posted on by Lakshmi Vasanth


Ingredients : Lemons – 25 nos

                      Turmeric pd – 4 tblsp

                      Salt – 4 table spoon

                      Spicy chilli pd – 2 tblsp

                      Kashmiri chilli pd - 4 tblsp

                      Methi - 3 tsp

                      Hing -2 tsp

                      Vinegar- 1 1/2 cup

                      oil – 1cup 


Method : Cut the lemons in   8 pieces   and mix   them   with salt and turmeric and 1 cup vinegar. Keep aside for 5/6 days. Every day give mix to this mixture. After 5/6days you will notice that the mixture has left lot of water and also if you press the Lemon pcs – they would be soft . Now it is ready to put pickle. This mixture can be kept in the fridge for 6 months. You can take small quantities from this mixture and put the pickle.


In a pan dry roast the methi seeds and put in a blender and make a coarse pd .

Now in a Pan heat oil, add the Mustard Seeds and let it flutter then add the Methi pd and keep it for 20 secs.

Take off from fire then add the hing, both the chilli powder mix well for 1 min then add the lemon pcs to this mixture . Mix well. Now keep this mixture on fire again for 2/3 mins and mix well .Now remove the pickle from fire and allow to cool. Once cooled add the 1/2 Vinegar and mix well and keep in air tight bottle.

 Spicy LEMON PICKLE is ready to be eaten with Thayir Sadam, Chappati.

See comments


Posted on by Lakshmi Vasanth


Ingredients : Elbow Pasta – 2 cups

                      Potato – 1 cup

                      Corn – 1 cup

                      Tomato – 1 no

                      Cucumber – 1 no

                      Onion – 1 no

                      Mushroom – 1 cup

                      Capsicum – ½ cup

                      Olives – ½ cup

                       Jaleapenos - 1 tblsp

                      Salt -½ tsp

                      Crushed Pepper -2 tsp

                      Olive oil – 3/4 tblsp

                      Lime juice – ½ cup

                     Coriander Leaves – 1 cup

Method : Cut the Potato to 1cm square cubes and boil them.

Cook the pasta well in salted water .

Steam the Corn and keep aside. Drain all the veggies / Pasta .

Slice the Mushrooms, Capsicum, Onion into thin slices with length of ½ inch.

Cut the Cucumber and Tomato into 1 cm cubes

Take a large bowl add all the veggies/pasta. To this add the crushed pepper. Mix well

Now take the Lime Juice in a small bowl add 1 tsp salt to it and mix well . Now slowly add the Olive oil to this mixture and keep beating / mixing the oil and Lime juice well with a fork till you get a milky thick mixture.

Add this lime juice mixture to the the Veggies/ Pasta . And mix well till all the pasta and veggies are coated with this mixture and you get a shine over them. Lastly add the finely chopped Coriander leaves and mix well.

Refrigerate this Pasta salad after mixing for atleast 1hour minimum for the veggies to soak the Lime juice.

Cool , tangy PASTA SALAD is ready. It’s a One pot meal – very filling. Can be eaten at night.

Note : Quantity and Veggies and be altered as per your choice. 

See comments