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Sunday, December 30, 2012


Idli Recipe, How To Make Idli, Idli Sambhar Receipe


omg yummi Idli'sssssssssss


2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli :

  • Pick, wash and soak the daal overnight or for 8 hours.
  • Pick, wash and drain the rice. Grind it coarsely in a blender.
  • Grind the daal into a smooth and forthy paste.
  • Now mix the grinded rice and daal together into a batter.
  • Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a butter knife to remove the idlis.
  • Serve them with sambhar and chutney 

Thursday, December 27, 2012

Lemon Rice , Chitranna Recipe

Lemon Rice Recipe, Lemon Rice Receipe, How To Make Lemon Rice
Lemon Rice is a delicious South Indian dish . You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.


  • 2 cups cooked Basmati rice (or leftover rice)
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 3-4 curry leaves
  • 2 green chillies slit lengthwise
  • 1/2cup coconut grated
  • 1/2 cup peanuts (roasted and unsalted)
  • 1 tsp turmeric powder
  • Juice of 2 lemons
  • Salt to taste


  • Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the peanuts. Fry for another minute. Add the turmeric powder,  grated coconut and turn off the fire.
  • Add the lemon juice and mix well.
  • Add the rice and mix thoroughly.
  • Serve with a Raita and Poppadums.

Wednesday, June 27, 2012

Veg Pulavo

Vegetable Pulao Recipe-How to make Vegetable Pulao

Vegetable Pulao Recipe
Serves -2 adults

Ingredients needed

Basmati rice or ordinary raw rice -1 cup
Onion - 1
Green chilli -2
Ginger Garlic Past 1 tsp
Tomato - 1 (puree it)
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, cauliflower -6 florets , 1/2 a carrot)
Peas - 1/3 cup
Lemon juice -2 tsp
Oil -2 tsp + ghee - 1 tsp

Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

For garnishing

Coriander leaves


Soak rice for 20 minutes. Drain the water well and keep it aside.

Cut the vegetables lengthwise.

Wash cauliflower well and put them in salted hot water for 5 minutes.

Blend 1 tomato to a paste.


Take a pressure cooker or a pressure pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it in medium flame.

After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.

Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

Thursday, June 21, 2012

How to Make Pongal

Yummy pongal recipe



» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
» Ghee


1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.

The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.

Wednesday, June 6, 2012

Lemon Rice

1  cup rice
1/2 cup onion
3-4 green chilies (or as desired)
1 and 1/2 table spns lemon juice
1/2 tea spn mustard seeds
1 tea spn
urad daal
5-6 curry leaves
1 tbl spn ground nuts
A pinch turmeric
¾ cup grated coconut
1 tea spn oil
Salt to taste
Lemon juice quantity can be increased or decreased according to individual taste.
1.       Cook rice in pressure cooker.
2.       Heat oil and add ground nuts, mustard seeds and urad daal. When they start popping, add green chilies, curry leaves. Fry for a minute.
3.       Add onion, turmeric, and fry till the onions turn slightly brownish.
4.       Add grated coconut and fry little.
5.       Add the rice, salt and mix well. Turn off the heat and add the lemon juice. Mix well.

Wednesday, May 30, 2012

coconut chutney

 coconut chutney

grated coconut - 200 gm
fried gram - 1/4 cup
red chilli - 1
Garlic cloves - 3
salt to taste
mustard seeds - 1/2teaspoon
curry leaves
oil - 1 teaspoon


Grind coconut, fried gram, red chilli, Garlic cloves  to a fine paste. Heat oil in tava. Spurt mustard seeds, curry leaves, asafoetida and pour it in paste. Add enough salt and mix well. Chutney is ready. The red chilli can be replaced by green chilli .