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Posted on by Lakshmi Vasanth


Ingredients : Tomato – 6nos

                      Chilli pd 1 tsp


                      Sugar – 2 tblsp

                      Pepper Pd – 1 tsp

                      Cornflour – 2tblsp

                      Cream - 1tblsp

                      Coriander leaves

                     Orange Food colour - 1 pinch

For WhitSauce - Heat 1 tablespoon butter in a pan, add 1tblsp 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.


For Tomato Soup – Keep water in a pan and blanch the Tomatoes for 10/15 mins. Let it cool and remove the skins of the tomato and blend it in a mixi to a smooth paste.

Take a kadai add oil and add the chili pd and fry for ½ min and then add the tomato paste for 2-3 mins then add 3 cups of water. To this add the white sauce and mix well. Now take a sieve and run this mixture through that so that you get a smooth liquid without any lumps.

Now add back this liquid to the pan and to this add sugar, salt and bring to boil. When it has boiled for 3/4 mins – make a mixture of cornflour and water and add to this to get a creamy texture.  Add orange colour and pepper powder to the mixture. Serve hot with coriander leaves and cream.

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Posted on by Lakshmi Vasanth


Ingredients :  Boiled big Potato – 2 nos

                       Boiled corn – 1 cup

                       Mozerella cheese (or any other cheese ) cut into blocks – 1 cup

                       Bread - 4 nos

                       Green Capsicum – 1 no

                       Oregano – 1 tsp

                       Chilli Flakes - 1 tsp

                       Black pepper -½ tsp

                       Salt to taste

                       Corn flour – 4tblsp

                       Oil for  frying


Method : Finely chop the Capsicum and keep aside . Mash the Boiled Potato.

In the Blender make small pcs of the bread , Give a Whip so that you get bread crumbs.

Add this to the boiled potato mixture. To this add the boiled corn, Green Capsicum, Oregano, Red Chilli Flakes , Black pepper, salt and mix well. If the mixture is sticky then add cornflour and mix well .

Now take a lemon size of this mixture and flatten it in your hands.

Now add a block the cheese in between and close the mixture and cover the cheese fully with the potato corn mixture . Roll it a little tightly.

Make all the balls the same way and keep it in fridge for 10/20 mins. Heat oil for frying. The oil should be hot

Now remove from fridge and add the balls to the oil and fry them till golden brown. Crispy from out and soft  from inside.... CORN BALLS ready.


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Posted on by Lakshmi Vasanth


Ingredients:Cabbage, Spring Onion (onion part)

                  carrots, (finely chopped) –all each 2 tbsp,

                  Sweet Corn – 1 cup

                  Corn Flour - 3 tsp

                  Salt - 1 tsp 

                  Sugar – 2tsp

                  Vinegar - 1 tsp

                  Aginomoto – ¼ tsp

                  Pepper pd - ½ tsp

                  Soya sauce - 1 tsp

                  Spring Onions – 2 stems

                  Green chillies - 2 finely chopped

                  Milk-  ½ cup

                  Green Chilli Sauce (Optional) – 2 tsp


Method : Heat oil in a pan add corn and fry for 1 min then add finely chopped vegetables with chillies and fry for 1-2 minutes.

Now add ajinomoto and fry for more 2 mins and then add 3 cups of water.To this add salt, sugar 1 tsp, soya sauce, and bring to boil.

Once the mixture is boiling add corn starch gradually and stir constantly until it thickens. Now add pepper pd and milk and bring to boil .

Serve hot with vinegar, spring onions leaves and Green Chilli Sauce.


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Posted on by Lakshmi Vasanth


Ingredients : Pani Puri Puries – 10 nos

                     Boiled potato, Green Moong Dal – 2 cups

                     Boondi – 1 cup

                     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

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

In Bowl add the Boiled potato , Green Moong Dal, Salt mash well . To this add the boondi and 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready.

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 – 3 tsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. While serving add sugar and salt to this paste

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 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 : Raw Rice – 1 glass 

                    Cabbage, Spring Onion (onion Part) Carrot,

                    Capsicum, Cauliflower,Beans – 2 cups (cut to small cubes)

                    Spring onion – ½ cup

                    Garlic – 2 tblsp

                    Green chillies - 3nos finely chopped

                    Green Chilli Sauce – 2 tsp

                    Soya sauce – 2 tsp

                    Sugar – 2tsp

                    Salt – 3 tsp

                    Coarse Pepper pd – 1 tsp

                    Oil – 3tblsp

                    Ajinomoto – ½ tsp

                    Vinegar – 2 tblsp


Method : Cook the Rice in boiling water with salt 2 tsp. Once they are ¾ cooked remove and drain and give a wash with cold water and keep aside .

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

Add the vegetables one by one - carrot, cauliflower, beans, 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, Green Chilli Sauce, soya sauce, pepper pd and mix well. Let it cook for 1 more min.

Now add the Rice 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.

Hot Piping Chinese Veg  Fried Rice Ready.

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