Wednesday, August 27, 2014

Beetroot and Potato Cutlet


Potato                                     1/4 kg
Beetroot                                  1(grated0
Ginger                                     A bit
Garlic                                      4 pods
Coriander powder                   1Teaspoon
Chillipowder                            1 teaspoon
Garammasalapowder               1/2 Teaspoon
Salt                                          To taste
Chopped coriander leaf           3 Tablespoon
Sooji(Rava0                             For dusting the cutlet
Oil For frying
Bread slices                              2Nos


Cook the potatos,soft peal and keep  aside.Grind the Beetroot without water.Mash the potatosand add the Beetroot mixture with 2Breadslices,salt, coriander powder ,garammasalapowder,chillipowder and chopped coriander leaves and kneed it to a  ball.Now divide them to lemon  sized balls.Heat the oil in a pan .Dust the balls liberally with Rava and press it to a desired shape and deep fry them by adding 4 to 5 pieces at a time to golden colour.Remove and serve with spicy mintchutney or tomoto ketchup.

This is a good  to use as a Anack.

Bath Powder for all


Whole Greengram:          1kg

Fenugreek                      3tablespoon

Kasthuriturmeric:             200gm

Edward Rose:                 50nos
(Rose used for making garland)


Dry all ingredients in the sunlight and drygrind to fine powder. Store in a tight container.

This is good for skin lusture,antiseptic. Hence can be used for Children. Elders also can use this.


Friday, February 21, 2014

7 cup burfi by Rama Soundararajan

7cup cake recipe:
  1. 1 and half cup-badam (powder it in the mixie. Do not soak or do not peel.)
  2. half cup -gramdal flour(kadalai mavu)
  3. 1 cup ghee
  4. 1cup milk
  5. 3 cups sugar (if you want you can add half cup more sugar)
In  a thick bottom vessel add ghee and slightly fry the gram flour and cool it.
Then add all the other ingredients and mix well.
Heat it  and stir continuously till it becomes thick consistency like mysore pak consistency.
Remove and spread on a greased tray.
Cool and cut into small pieces.

Sunday, December 29, 2013

Moong dhal idiappam

Ingredients for 4 servings

  1. Moon dhal -  3/4 cup (semi-cooked about 3/4th of the way)
  2. Red chilly - 5
  3. Green chilly  split - 2 nos
  4. Mustard - 1 teaspoon
  5. Channa dhal - 3 teaspoon
  6. Asafoetida - 1/2 teaspoon
  7. Oil - 2 tablespoons
  8. Salt to taste
  9. Curry leaves - 10 in number
  10. Turmeric powder - 1/2 teaspoon
  11. Coconut scrapings - 4 tablespoons (optional)
  1. Loosen the idiappam 
  2. Heat the oil and add mustard, channa dhal, red chilly, green chilly and asafoetida
  3. When the sesoning becomes golden color add the turmeric powder, curry leaves and salt
  4. Now add the loosened idiappan to the pan and slowly mix well
  5. Drain the water from the cooked idiappam and add this to the pan
  6. Mix well without mashing 
  7. Remove and serve
  8. Add 1 teaspoon of lemon juice 
  9. Add Coconut scrapings is options.

Black gram and Rajma curry


  1. Full Black gram - 1 cup
  2. Rajma - 2 tablespoons
  3. Tomato puree - ! cup
  4. Chopped ginger - 1/2 teaspoon
  5. Finely chopped onion - 1 cup
  6. Finely chopped garlic - 3 tablespoons
  7. Chopped coriander leaves - 2 tablespoons
  8. Salt to taste
  9. Turmeric powder - 1 teaspoon
  10. Chopped garlic - 2 tablespoons
  11. Chilli powder - 2 teaspoons
  12. Coriander powder - 2 teaspoons
  13. Jaggery - 1/2 teaspoon
  14. Oil - 2 tablespoons
  15. Cumin seed - 1 teaspoon
  16. Slit green chilli - 3 numbers
  17. Fresh cream - 3 tablespoon (optional)
  18. Butter - 1 tablespoon (optional)
  1. Wash and soak both the dhals for 6 to 8 hours
  2. Pressure cook dhals with 1/2 teaspoon salt for 5 whistles
  3. Now keep a pan on the stove and heat the oil
  4. Add the cumin seed, green chilly, garlic, onion, ginger and sautee for 10 minutes
  5. Then remove the dhal and mash it coarsely with a a spoon and add to the pan in the stove
  6. Add 3 cups of water to the pan and allow it to simmer
  7. Add the tomato pure, salt to taste, turmeric powder, dhania powder, chilli powder and jaggery
  8. Heat it til the curry becomes like idly mavu consistency
  9. Remove from the stove and add the chopped coriander leaves
  10. Adding butter of fresh cream is optional prior to serving
  11. Eat with roti, naan or dosai

Achu (mould) Murukku


  1. Maida flour - 1 cup
  2. Sugar - 1/2 cup
  3. Sesame seeds - 1.5 teaspoons
  4. Coconut milk - 2 cups
  5. Oil for frying
  1. Mix all the ingredients by adding coconut milk to a batter consistency
  2. Place the metal achu (mould) in a kadai (vessel) with oil and heat it till the oil reaches frying temperature. 
  3. Dip the achu in the mixed batter to 3/4 depth of the achu (mould) and transfer the achu to the hot oil with the batter sticking to it
  4. When the murukku comes out of the achu turn it to fry the other side.
  5. Remove it from oil when this becomes golden color
  6. When it becomes cold, the murukku will be crispy and ready to use
  7. It can be stored in an airtight container for 2-3 weeks

Coconut and Cashewnut burfi (Sweet)


  1. Fine coconut scrapings - 1 cup
  2. Cashewnut powdered - 1/2 cup
  3. Sugar - 1 cup full
  4. Rose essence - 1/2 teaspoon OR Cardamom powder - 1 teaspoon
  1. Mix all the ingredients by adding 2 tablespoons of water 
  2. Now keep them in a pan and heat them by stirring constantly
  3. When the mixture does not stick to the pan, remove and transfer to a greased plate with ghee and flatten it uniformly 
  4. After 5 minutes cut them to a square or diamond shaped pieces and serve