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salads - raita - pachadi


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 : 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 : 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. 

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Posted on by Lakshmi Vasanth


Ingredients : Potato – 1 cup

                     Carrot – 1 cup

                     Corn – 1 ½ cup

                     Peas – 1 cup

                     Elbow Pasta – 2cups

                     Pineapple- 1cup

                    Apple – 1cup

                    Sugar -2 tsp

                    Salt- ½ tsp

                    Mayonnaise – 1tblsp

                    Cream – 2tblsp

                    Mustard Paste – ½ tsp (optional)

                    Crushed Pepper -1tsp

Method : Cut the Potato, Carrot in to 1cm square cubes and boil them. Boil and cook / Steam the Corn and Green Peas.

Peel the skin of pineapple and apple and Cut them also into small cubes. Cook also the Elbow paste well in salted water.

Drain the Veggies / Pasta . Cool the Veggies / pasta / Fruits in the fridge. 

Take a bowl add the all the veggies/pasta/fruits. To this add the crushed pepper, Mustard Paste.

In a small bowl mix mayonnaise with sugar well. Now add this to the veggie fruit mixture. Mix well. Finally add the Cream and mix well. See that all the fruits/pasta/veggies are coated well. 

Cool and refreshing Russian Salad is ready. 

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Boondi Raita

Posted on by Lakshmi Vasanth

Boondi Raita


Ingredients : Boondi – 1 cup

                    Onion – 1 no

                    Green chillies - 2 nos

                    Coriander leaves – ½ cup

                    Curd – 2 cups

                    Sugar – 1 tsp

                    Salt to taste


Method : Finely chop the onion, green chillies and coriander leaves.

Collect it in a vessel – add to this salt and with hands mix well till you can see the water coming from the onion. Add the curd , sugar, salt to this mixture and mix well. Keep this mixture in the fridge.

Just 5 mins before serving add the Boondi to this mixture. Serve Cold.Goes well with Chappati, Pulav, Biriyani. 

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Corn & Mushroom Salad

Posted on by Lakshmi Vasanth


Ingredients : Boiled potato – 1 cup ( optional)

       Canned Mushrooms -  ½ can

       Boiled corn kernels-– 1 cup

       Olives - ½ cup

       Capsicum - 1 no

       Cucumber - 1 no

       Onion - 1 no

       Pepper pd - 2 tsp,

       Lemon juice – 4tblsp

                       Coriander leaves finely chopped.

Procedure :    Cucumber, Capsicum, Onion are to be thinly

                         sliced lengthwise.

 In a bowl add all the vegetables and chill it in the fridge.

 When to serve that time add salt , lemon juice, Pepper  pd and coriander leaves. Toss it well.

Corn &  Mushroom Salad

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