750 grammes
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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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