Wednesday, February 11, 2015

Mango Pachadi

Recipe Source :
Raw Mango - 1
Powdered Jaggery - 1/3 cup
Turmeric powder - 1/4 tsp
Rice flour - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Green chilli - 1, slit lengthwise
curry leaves - few
hing - pinch


  1. Peel the skin of mango and chop it fine.
  2. Add turmeric powder and little water. Pressure cook for 5 minutes.
  3. Meanwhile add water to jaggery and make it to boil. Filter the impurities.
  4. Now boil mashed mango and filtered jaggery syrup in low flame.
  5. Mix rice flour in 3 tbsp of water and keep aside.
  6. When water is reduced in mango pulp, add rice flour.
  7. When it thickens, switch off.
  8. Do seasoning and add it to mango pachadi.
  9. Serve with curd rice or idli.
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Tuesday, February 10, 2015

Mushroom Oothapam

Dosa batter.
Mushroom curry.

Pour dosa batter in the center and dont spread it.
Now try to add mushroom in all over dosa.
Cook in both sides.

Or else prepare thin dosa, and in the center place mushroom curry, close and serve.
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Mushroom Curry

Mushroom - 200 gms [cleaned and sliced lengthwise].
Big Onion - 1, chopped finely
Tomato - 1, chopped finely
Turmeric Powder - pinch
Sambar Powder - 1 tsp

To Temper:
Mustard Seeds - 1/2 tsp
Curry leaves - few


  1. Heat Oil in kadai, add mustard seeds.
  2. When it splutters add curry leaves until it crackles.
  3. Then add onion and fry until it turns pink.
  4. Then add tomato and fry until it turns soft.
  5. Now add mushroom and masala powders and cook until mushroom gets cooked. It will take around ten minutes.
  6. Serve with rice or spread in oothapam and eat as mushroom oothapam which tastes great.
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Friday, February 6, 2015

Pasta in tomato puree

Pasta - 1 packet [200gms]
Tomato - 5
Carrot - 1 , sliced thin lengthwise
Yellow capsicum - 1/2, sliced thin lengthwise
Green capsicum - 1/2, sliced thin lengthwise
Spring Onion - 1/8 cup
Beans - 2, sliced thin lengthwise
Garlic - 4, nicely chopped
Olive oil - 1 tbsp + 1tsp
Oregano - little to garnish
Green chilli sauce - 1 tsp
Sugar - 2 tsp


  1. Blanch tomatoes.[ Boil water, add tomatoes and boil for five minutes. Then switch off the flame and close the lid.]
  2. In the meanwhile cut all the vegetables.
  3. Now add 1 tbsp of olive oil in the pan, then add white part of spring onion,  garlic. Fry until garlic is cooked, dont let the colour of garlic to change.
  4. Now add carrot and beans, cook for sometime.[ It has to be crunchy]
  5. Keep aside.
  6. Now in the same oil in the pan, add capsicum and fry a little. Keep aside.
  7. Now add water, salt and oil to pan, when it starts boiling add pasta. Let the pasta cook for sometime.
  8. Drain and wash in cold water to prevent sticking.
  9. Now remove the skin of tomatoes and grind in a mixer to take pulp.
  10.  Add oil in a pan, then add tomato pulp, cook until it turns into sauce consistency.
  11. Now add sugar, green chilli sauce, cooked vegetables, pasta, mix well. Now switch off and garnish with 1 tsp of olive oil, green part of spring onions and oregano.
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Wednesday, February 4, 2015

Pearl Millet[kambu] Puttu

Pearl Millet Flour [Dry roast pearl millet and grind]
Grated Coconut


  1. Take flour and sprinkle little salt in a bowl, mix it
  2. Then add water little by little,mix it evenly such that entire flour is getting even moisture.
  3. Try to hold the flour inside palm, if it comes in shape, then stop adding water.
  4. Whip in a mixie for one or two times.
  5. Then tie in a cheese cloth and steam it for ten minutes.
  6. Then take out and add sugar when it is hot.
  7. Add Grated coconut in the end.
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Little Millet[Samai] Idiyappam

  1. Dry roast little millet[samai rice] until aroma comes.
  2. Grind it nicely.[I have grinded in flour mill]
  3. Take one cup of flour and prepare dough by adding water little by little.
  4. Dough has to be loose and then it has to be pressed in idiyappam press.
  5. Cook it in steam for 4 minutes. 
  6. Healthy idiyappam is ready.
  7. Serve with grated coconut and sugar.
  8. Or else any sevai can be prepared.
Same as Banyard Millet Idiyappam.
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