750 grammes
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Posted on by Lakshmi Vasanth


Ingredients : Fresh Curd – ¼ litre

                     Sugar – 5tblsp ( as per your taste)

                     Cardamon – 4 nos

                     Saffron – 1 pinch

                     Warm milk – 1 tblsp

                      Crushed nuts – 2 tblsp


Method : Take a muslin cloth or kitchen towel in a bowl then pour the fresh curd. Tie the edges and hang it out - for the water to drain. Gently press the towel and you will see the whey dripping It will take 1 hr for the water to drip down.

Take 1tblsp warm milk and soak the saffron in it and keep aside. Grind together the Cardamon and Sugar to fine powder. Now transfer the hung curd in a bowl add sugar cardamon mix and saffron milk mix well.

Then whip the hung curd till smooth. the sugar should also dissolve. check the taste and add more sugar if required. Chill the shrikhand in fridge and later serve. Finally while serving add badam pista (optional) .

Note : This can be used as dressing for the fruits. In that case it should be a little liquid.


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Posted on by Lakshmi Vasanth


Ingredients: Potatoes (boiled): 1 medium
                    Green peas (Boiled): 1/2 cup
                    Spinach (Boiled): 1cup
                    Coriander leaves (chopped): 1/4cup
                    Green chili (Chopped): 1 tbsp
                    Ginger (Chopped / grated): 1 tsp
                    Cottage cheese (mashed): 2tbsp
                    Chaat masala: 1 tsp
                    Corn flour: 2 tbsp
                    Oil for shallow frying
                    Salt As per taste

Method to Prepare:

Peel the potatoes and mash them together with the green peas.Squeeze out excess water (very important) of spinach and chop them finely or mash them. Now mix the potatoes, peas, cottage cheese and spinach together.

Add chopped green chilies, chopped coriander leaves , chopped ginger, chaat masala and salt. Mix well.

Divide the mixture into equal portions. Shape them into a ball and then press it in between the palms to flatten it. These are now called tikkis or kebab. Dust each of the tikkis with the corn flour and shallow fry them on medium heat for 5-6 minutes on each side until they becomes crisp.Serve the hot hara bhara kebab with mint chutney or tomato ketchup.


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Posted on by Lakshmi Vasanth


Ingredients :  Rice - 1 glass

                      Capsicum – 1no

                      Tomatoes – 2 nos

                      Onion – 1no

                       Ginger- 2 tsp

                       Garlic – 4 tsp

                       Red chili pd – 1 tsp

                       Turmeric powder- ½ tsp

                        Pav bhaji masala – 1tsp

                        Garam Masala – 1tsp

                        Cumin seeds – ½ tsp

                        Sugar - 1tsp

                        Butter / oil – 3 tblsp

                        Mix veggies – Carrot, Peas, Cauliflower, Potato – 2 cups

                        Lemon juice – juice of 1 lemon

                        a few chopped coriander leaves salt as required

Method : Cook the rice till the rice grains are cooked well.The rice grains should be separate also cooked well.Steam the Mix veggies till they are cooked well .

In a pan melt the butter/ oil . Add the cumin and fry them till they get browned.add the finely chopped onions and saute till translucent. Add the ginger and garlic and saute till the raw aroma goes away.

Then add the finely chopped tomatoes and capsicum/bell pepper.

Stir and add all the spice powders - turmeric, red chili powder , Garam Masala and pav bhaji masala and sugar.

Stir again and saute the whole mixture till you see butter releasing from the sides.

Add the mix veggies at this point and the cooked basmati rice and gently mix the veggies with the rice.

garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.

serve tava pulav hot with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.


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Posted on by Lakshmi Vasanth


Ingredients : Ginger roughly chopped – 1cup

                      Dry red chillies – 5 nos

                      Chilli pd – 1 tsp

                      Tamarind- Gosseberry size

                      Powdered jaggery- ½ cup

                     Asafoetida – ½ tsp (optional)

                     Mustard seeds – 2 tsp

                     Turmeric pd – 1 tsp

                     Curry leaves

                     Salt to taste

                     Oil - 4/5 tblsp

Method : Peel the skin of ginger, wash and chop it roughly. Soak tamarind and red chillies separately in 1 cup hot water. Then extract tamarind juice and keep aside. Grind the ginger in a blender with this tamarind juice. Also grind the red chillies in the blender. Keep aside this paste.

Heat 4 tblsp oil in a pan- add Mustard seeds,curry leaves and saute for a couple of seconds.Then add   the ginger   tamarind paste – to this add turmeric and fry for 10 mins / till slightly the water evaporates. ( Donot over fry the ginger tamarind paste as they get burnt )

Now to this add the chilli paste and if required the chilli pd . Mix well and lower the flame and fry for 5 more mins till oil starts leaving sides. Then add the Jaggery and mix well… this is the time when you will find the colour changes.

Once the oil separates from the mixture, you can switch off the flame. Let the thokku cool and then transfer it to a clean, dry container. Adjust the quantity of Jaggery depending upon your taste… but this thokku taste nice with more jaggery…… !!

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