Wednesday, August 20, 2008

Beans Paruppu Usili


Beans - 250 gms (chop)
Red chilly - 1 nos
Salt to taste
Turmeric powder

For grinding

Gram daal/ Kadalai paruppu - 3/4 cup (Soak in water for 1 hr)
Red chilly - 3 to 4 nos
Salt - ½ spoon
Grind to coarse with little water and keep a side.

Method :

For Usili

1. Take a sauce pan, pour 2 tbspn of oil, add mustard when it starts to splutter add jeera, red chilly 1nos, hing, curry leaves fry for 1 minute
2. Now add the grinded paste and stir it for every 5 minutes
3. It will take 20 minutes to make usili.

For Beans

1. Take a sauce pan, pour 2 tbspn of oil, add 1 tbspn of urad daal, red chilly 1 nos
2. Add beans and fry for 2 minutes
3. Then add turmeric powder and salt accordingly ( since salt added in usili also)
4. When beans is cooked well add usili to it and cook for 5 minutes & turn off the stove

Beans paruppu usili is ready to serve with rice and more kuzambhu.
Note : can use toor daal instead of gram daal/ kadalai paruppu

Suran/Karanai kizanghu with Channa


Suran/ Karanai Kizanghu - 1 cup
Channa - ¾ cup
Tomato - 3 nos (finely chopped)
Tamarind Juice - ½ cup
Turmeric powder - ¼ spoon
Red chilly powder - 1 spoon
Salt to taste
Oil - 2 tbspn


1. Boil Suran/Karanai kizanghu in a pressure cooker for 3 whistles and keep aside
2. Boil Channa in a pressure cooker for 3 whistles and keep aside
3. Take a kadai, pour 2 tbspn of oil, add mustard when it splutters add tomato and fry for 2 minutes
4. Add Turmeric powder, salt and red chilly mix & cook well
5. When it is cooked well, add tamarind juice and boil well for 4 minutes
6. Now add the boiled suran / karanai kizanghu and mix well
7. Now add boiled channa and cook for 5 to 7 minutes
Now suran / Karanai kizanghu with channa is ready to serve with rice.



Oil - 3 tbspn
Mustard - 1 tbspn
Baby onion - 7 to 8 nos
Tomato - 2 nos
Turmeric powder - ¼ spoon
Salt to taste
Tamarind juice

For grinding

Red chilly - 5 to 6 (depending on spicy flavor)
Urad daal - 2 tbspn
Dhaniya - 3 tbspn (to be more than urad daal)
Rice - a pinch
Coconut - 4 tbspn

Fry coconut separately to golden brown and fry all other ingredients separately & grind it to coarse.

For seasoning/ Tadka

Coconut oil - 1 tbspn
Mustard - 1 tbspn
Curry leaves - a bunch


1. Pour 3 tbspn of oil in a kadai/sauce pan, add mustard when it start splutters, as baby onions and fry well.
2. Add tomato, salt and fry for 3 to 5 minutes
3. Add tamarind juice, turmeric powder and allow it to boil 2 minutes
4. Then add the grinded mix gently and allow it to boil well, till the raw smell is gone
5. Do the seasoning, spicy theeyal is ready to serve.

Note : Theeyal should be thick, so add tamarind juice extract accordingly

Channa Kuruma

Ingredients :

Channa - 1 cup
Onions - 2
Tomato - 2
Ginger - 1 inch
Green chilli - 3 nos
Fennel seeds - 1 Table spoon
Bay leaf - 1
Cardamom - 1
Cloves - 2
Coconut - 2 tspn
Cashew - 4 to 5 nos
Turmeric - a pinch
Chilli powder - 1 tspn
Mint leaves - optional
Coriander leaves few
Oil - 3 tspn


1.Pressure cook the channa adding salt and keep aside.
2.Now Take a frying pan add little oil and fry ginger, fennel seeds (1/2 tsp),and green chillies for sometime.
3.Mix this with fresh coconut along with cashews and grind it to a smooth paste and keep aside.
4.Take the pressure cooker add oil, after it gets heated add bay leaf, cardamom, cloves and allow it to splutter.
5.Add onions and fry until golden brown. Add tomatoes,mint and fry for sometime.
6.Add turmeric powder ,chilli powder,channa,salt and water (1/2cup) .close the lid and allow 1 or 2 whistles.
7.When the pressure comes down open the lid and add the coconut paste. Mix well. Allow it to boil for sometime and turn off the stove. Garnish with coriander leaves.

Surakkai/Bottle gourd Halwa


Surakkai / Bottle gourd - 1 no
Milk - 1 cup
Sugar - 1.5 to 2 cup
Ghee - 1 to 2 spoon
Condensed milk - ½ cup optional
Cashew - 5 to 6 nos
Cardamom - 3 nos
Raisins - 4 to 5 nos (Forgot to add the photo)

Method :

1. Peel the skin and cut into long pieces. Remove the seeds and grate.
2. Heat ghee in a non-stick vessel and fry the cashews and raisins until cashews turn golden brown and set aside.
3. In the same ghee fry the surakkai until all the water is absorbed.(I used rice cooker for whole of the procedure).
4.Now add milk to the surakkai mix and close the cooker and wait until it comes to automatic warm or until the surakkai is cooked well.
5. Then add the sugar and condensed milk and stir thoroughly until it becomes semi solid.
6. Now add the remaining ghee, stir well and close the lid until almost all the liquid is absorbed and halwa does not stick to the sides of the pan.

Now halwa is ready. Garnish with fried cashews and raisins.

Friday, August 15, 2008

Bisi Bela Bhath


Rice - 1 cup
Toor daal - ¼ cup
Mixed vegetables - 1 cup ( potato, beans, carrots, drumstick, peas)
Small / Pearl onions - 5 to 6 nos
Oil - 2 spoons
Ghee - 2 spoons
Mustard - 1 spoon
Red chillies - 3 to 4 nos
Hing - ¼ spoon
Turmeric powder - ¼ spoon
MTR Bisi Bela bhath powder - 2 to 2 ½ spoon
Tamarind juice - 1 cup
Water - 3 to 3.5 cup
Salt to taste

Methods :

1. Take a pressure pan, put oil, ghee, mustard, add red chillies, turmeric powder , curry leaves, and hing fry for a minute.
2. Add all vegetables fry for few seconds, add rice and toor daal fry for few more seconds.
3. Now add MTR Bisi Bela Bhath powder, tamarind juice, water and salt to taste and now cook in pressure cooker for 3 whistles. ( In my cooker 3 whistles will be enough)

Tasty Bisi Bela Bhath is ready to serve , can have with raitha and pappad.

Strawberry Milk shake


Strawberry - 15 nos
milk - 1 glass
Sugar - 1 cup


1. wash the strawberry and cut into pieces.
2.Take a blender or juicer mixie, put strawberry, milk , sugar and blend well.
3. Keep it in the refrigerator for 3 to 4 hrs.

strawberry milk shake is ready to serve.

Optional : can add banana with strawberry will give you very good taste.