Saturday, July 31, 2010

Almond Carrot Juice

I was reading Aval vikadam recipes, and found this recipe. I searched my fridge and found only one carrot left and found some almonds remaining. So tried this as per the recipe instructions and it come out well. Here is the recipe and it is really very simple and tastes good...

  • Almond - 10 to 12
  • Carrot - 1
  • Cardamom powder - 3 pinch
  • Milk - 2 cup
  • Sugar - as needed

  • Soak the badam overnight or in hot water for 2 hrs.
  • Grate the carrots finely.
  • Grind both these to a fine paste.
  • In a pan add the paste, milk and sugar, cardamom powder.
  • When it starts boiling, switch off the stove.
  • Keep in fridge and serve it cool.

[ Here i have filtered the paste and taken only juice as my kid loves only the juice]

This goes to the following events

1. My event Dish name starts with: A
2. My event Celebrating Independence Day - 2010
3. Healing foods; Carrots by siri and suma.
4. Only kids event by pari

Thursday, July 29, 2010

Fish Munchurian

Today bought fish pieces and thought of doing something new. Searched the net and got the idea of fish munchurian. I followed the recipe, by Jasmine with very little changes and it came out well. Here is the recipe....


For marination
  • Fish – 2 pieces
  • Chilly powder – 1
  • Pepper powder – 1 tsp
  • Turmeric powder - a pinch
  • Salt - 1/4 tsp ( as soya sauce contains salt, use less salt first)
For Batter
  • Maida/ all purpose flour – 1 tsp
  • Corn flour – 2 tsp
  • Rice flour - 1/2 tsp
  • Ginger/garlic paste – 1 tsp
  • Pepper powder -1 tsp
  • Milk – 4 tsp
  • Salt - 2 pinch
For Munchurian
  • Chilli sauce – 1 tsp
  • Tomato sauce – 2 tsp
  • Soya sauce – 1 tsp ( i used dark soya sauce)
  • Ginger - 1/2 inch (chopped finely)
  • Garlic chopped – 2 (chopped finely)
  • Green chilly chopped – 5 (cut lengthwise)
  • Spring onion –  1 bunch
  • Onion chopped – 1 (cut into cubical)
  • Vinegar - 1 tsp
  • Sugar - a pinch
For frying
  • Oil - as required for frying
  • Marinate the fish pieces with the ingredients under marination.
  • Keep aside for 30 mts.
  • Make the batter with the ingredients under batter.
  • In a kadai, pour oil and heat it.
  • Dip the marinated fish pieces in the batter and fry in the oil.
  • Filter out excess oil with a kitchen towel.
  • In another pan, add little oil, when hot add the onions, garlic, ginger, green chillies, spring onions.
  • When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
  • Finally add the fish pieces and again mix it.
  • Garnish with some spring onoins and serve hot.
 [I have used whole fish pieces, but it can be cut into small pieces before marination itself and can proceed with the munchurian steps].
This goes to my event CID - 2010

Wednesday, July 28, 2010

Tom Yam Coconut Prawns

I bought prawns today and thought of trying a new dish with it. While searching in NTUC (a super market in singapore) i bought knorr tom yam cubes. In its back side, they gave the recipe and tried it out. I simply love tom yam and with this prawns the dish came really very nice. 

Here is the recipe...

  • Frozen prawns - 1/2 kg
  • Tom Yam cubes - 2
  • Ikan Bilis cube -1 (if not available can be replaced with another tom yam cube)
  • coconut milk - 200ml
  • Water - 4 cups
  • Lemon grass - 1 stalk (sliced)
  • Red onions - 1
  • Tomato - 1
  • Ginger -  2" (chopped)
  • Green Chillies - 6 (chopped)
  • Spring onions - 1 (chopped)

  • In a pan, add the water and bring to boil.
  • Add the cubes, lemong rass, red onions, ginger.
  • Simmer for 15 minutes.
  • Add the chopped chillies, tomato, spring onions and prawns.
  • Allow the prawns to cook.
  • Add the coconut milk (i didnt have coconut milk and so i used 4 tsp of grated coconut).
  • Bring to boil.
  • When the prawns are cooked, switch off.
  • Garnish with coriander leaves and serve hot.

Tuesday, July 27, 2010

Strawberry Grape Halwa

  • Strawberries - 10
  • Dark Grapes - 15
  • Condensed Milk - 1/2 cup
  • Milk (Preboiled and cooled) - 1/2 Cup
  • Sugar as needed
  • Cashews - few
  • Raisins - few
  • Wash the grapes and strawberries.
  • Grind in the mixie to a smooth paste.
  • In a kadai or pan, add ghee and when it is hot, add the paste.
  • When the raw smell goes, add the milk and cook till the halwa thickens.
  • Add the condensed milk and sugar.
  • When the halwa becomes thick switch off the stove.
  • In a small pan, add the ghee and fry the cashews and raisins.
  • Mix it to the halwa and serve hot or you can keep in fridge and serve cold.
  • This Halwa will be having little tangy taste.
This goes to the event CID-2010

Manathakkali Vatral (Vatha) Kuzhambu (Sun dried Black Night Shade Gravy)


Dry Roast
  • Red chillies - 5
  • Red gram - 2 tsp
  • Black gram - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • Coriander seeds - 2 tsp
  • Mustard - a pinch
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Curry leaves - 15  
Other Ingredients
  • Shallots - 15
  • Garlic - 1
  • Tamarind - lemon size
  • Turmeric powder - 3/4 tsp
  • Vatral/Vathal - a handful
  • Chana dhal - 1 tsp
  • Mustard seeds - a pinch
  • Cumin seeds - 1/2 tsp
  • Asafotida - 1/4 tsp
  • Jaggery - 1/2 lemon size
  • curry leaves -  few
  • Oil - 5 tsp
  • Salt as needed
  • Dry Roast all the ingredients under the topic dry roast.
  • Grind it to coarse powder and keep aside.
  • Now Grind the shallots and garlic to a fine paste.
  • To this paste add the powder and again grind to a smooth paste.
  • In a kadai, add the oil.
  • When it is hot, add the mustard seeds, cumin seeds, curry leaves, asafoetida, chana dhal, vatral and fry it.
  • To this add the smooth paste and mix well.
  • Keep in low flame as the bubbles forms and splits out.
  • To this add the tamarind water, turmeric powder, salt and jaggery.
  • Cook till the oil separates out.
  • Serve hot with white rice.

Mangai Murungai Kathiri Sambar(Mango Drumstick Brinjal Sambar)


  • Brinjal - 4
  • Drumstick - 1
  • Mango - 1 
  • Red gram dal - 1 cup
  • Shallots (Sambar vengayam/Small onions) - 12
  • Tomato - 2
  • Green chillies - 2
  • Red chilly - 2
  • Red chilli powder - 1tsp
  • Coriander powder - 2tsp
  • Sambar powder - 2tsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida - a pinch
  • Tamarind - half lemon size
  • Mustard - 1tsp
  • Black gram dal - 1tsp
  • Fenugreek seeds - 1tsp
  • Curry leaves - few
  • Coriander leaves - 1/4 tsp
  • Garlic - 6 cloves
  • Cumin seeds - 1tsp
  • Ghee - 1tsp
  • Salt as needed
  • Oil - 2 tsp
  • Water as needed
  • Wash and keep Red gram dal in pressure cooker adding a pinch of asafoetida, turmeric powder and 1 tea spoon of oil. Pour 2 cups of water and keep for 4 Whistles.
  • Meanwhile soak tamarind in hot waterand keep it aside.
  • Heat oil in a kadai, splutter mustard seeds, cumin seeds, black gram dal, fenugreek, add curry leaves, green chillies, red chillies and fry them.
  • Now add thel onions and fry them well.
  • Add tomatoes and a little salt and fry them well.
  • Now add all the vegetables and let it boil for some 5 minutes.
  • Now add tamarind paste and mix them well.
  • Once it starts boiling add sambar powder, chilly powder and coriander powder. 
  • Finally add smashed dal and ghee and allow it to cook for some 15 minutes.
  • Garnish with coriander leaves.
  • Hot sambar is ready to be served with white rice.

This goes to my Event CID-2010 

Sunday, July 25, 2010

Paruppu Rasam (Dhall Rasam)

  • Tomato - 2 (cut into pieces)
  • Tamarind - lemon size
  • Garlic - 5 cloves
  • Cumin seeds - 1/4 tsp
  • Mustard seeds - a pinch
  • Fenugreek seeds - 2 pinch
  • Dhall stock - 2 cups
  • Turmeric powder - 1/4 tsp
  • Rasam Powder - 1 tsp
  • Asafoetida - 2 pinch
  • Curry leaves - few
  • Cilantro - few
  • Salt as per taste
  • Water - 2 cups
  • Soak the tamarind in hot water for 10 mts.
  • Mean while, grind the tomato pieces and garlic in mixie just for 3 seconds (1 to 2 rounds is enough).
  • In a kadai, add oil.
  • When oil is hot, add mustard seeds, cumin sees, Fenugreek seeds.
  • Add the grinded paste and the tamarind water, turmeric powder, Asafoetida salt and dhall stock.
  • Allow it to boil till the raw smell of tamarind goes off.
  • While boiling add the rasam powder and curry leaves.
  • Switch off the stove and serve hot with rice.

Vaalai Karuvadu Varuval( Ribbon fish dry Fry)

  • Vaala Meen pieces - 15 
  • Turmeric powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Red chilli powder - 1 tsp
  • Wash the fish pieces well in water.
  • After washing, Soak the pieces in water for 15 mts.
  • Marinate the above ingredients for 10 mts.
  • Fry the fish peices in oil in small batches.
  • Goes Well with Rasam Sadham, curd rice etc.

Rasam Powder (Rasam Podi)


  • Red Chillies - 5
  • Pepper corns - 3 tsp
  • Cumin seeds - 2 tsp
  • Urud dhall - 2 tsp
  • Coriander seeds - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Turmeric powder - 1 tsp


  • Dry roast all the ingredients except turmeric powder in a kadai.
  • Grind the ingredients with turmeric powder in the mixie to a fine powder.
  • Store it in a air tight container.

Mutton soup | Easy South Indian Mutton Recipes | Soup Recipes | Sunday Special Recipes | Non Vegetarian Recipes | Mutton Recipes

Mutton soup is one of my childhood favorite soup in non veg next to Nandu Soup / Nandu Rasam. Once my father met with an accident and got none fracture. That time my mother used to give him the Aatukaal soup daily. During that time only I am used to the mutton soup. My mom do not add any corn flour or any starch powder to the soup to make it thicken and so the soup would be thin and I love the taste most. So let's see the preparation of the mutton soup. 

If you like you can check more Non veg recipes below
Mutton Pepper Fry
Mutton kuzhambu
Mutton Kola Urundai

Mutton Soup

Preparation time: 8 min | Cook Time: 10 min 
Total Time: 18 min | Serves: 4
Recipe Category: Appetizer | Recipe Cuisine: South Indian

Mutton - 1/4 kg
Onion - 1 big (chopped nicely)
Tomato - 1 (chopped nicely)
Turmeric powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Garlic - 5 cloves
Coriander Powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Salt - as per taste
Water - 2 cup
Oil - 2 tsp
Cloves - 4 to 5
Fennel seeds - 1/2 tsp
Cinnamon stick - 2 to 3
Star anise - 2 to 3
Bay leaf - 1
Cardamom - 1


1. Add all the oil and when hot add all the mentioned spices. 

2. Adding the mutton pieces. 

3. Add the onions. ( see notes )

4. Add the 2 pinch turmeric and salt.

5. Fry for 3 to 4 min. Add the tomatoes.

6. Add the water till mutton is fully covered. Allow to boil.

7. When it started to boil, cover with cooker lid and whistle and wait for 6 whistles or till the mutton is well cooked. 

8. Add the coriander leaves and allow to boil.

9. This water is the mutton soup. The remaining mutton, is used for preparing any mutton kuzhambu or this mutton pepper fry

10. Add the pepper powder and serve the hot soup. 

Yummy and hot mutton soup is ready

My old pictures


1. If you feel the soup is thick, you can add hot water to make it thin. 
2. My mom used to say, this mutton soup is good for bones. 
3. Here you can add onion and tomato before adding mutton pieces also. No harm in it, Since we are going to pressure cook all. 
4. The 6 whistles took around 14 min for me. It might vary based on the cooker and the quality of mutton. if If the mutton is not cooked, add some more water and pressure cook it again for another 7 to 8 min. 

Saturday, July 24, 2010

Event: Celebrating Independence Day(CID) - 2010

Hi all,
We Indian people, Celebrate many Festivals. Some according to Religion, Like Diwali – Hindu, Christmas – Christians, Hari Raya – Muslims etc.
But as Indians, Why not we celebrate our Independence Day as a festival.
So got the idea of conducting an Event to celebrate our Independence Day.

Event topic: Celebrating Independence Day (CID) – 2010

Send in your entries in form of special recipes from July 25th to Aug 15th. Grace period of extra 5 days is given to send your posts (till Aug 20th).

The Round-up of CID - 2010 will be posted by Aug 30th.


1. Post any special recipe / your favourite recipe (or multiple recipes) that comes in your mind when you think of our Independence Day.
2. It can be of any dish... (Veg or Non - veg except Beef or pork)
3. If possible dedicate it to any freedom fighter (or freedom fighters).
4. Create a Link to this Event announcement and the Logo.
5. Old posts can also be sent provided it is re-posted and link is created to this announcement.
6. If you are trying any other fellow bloggers recipes, give credit to their post.

Mail your post(s) to with below details:
  • your name
  • url of your post
  • name of the freedom fighter(s) whom you want to dedicate your special/favourite recipe (if possible)
  • picture of your recipe(s)
 Your comments are most welcome.


Carrot Chutney

  • Carrot - 2 (grated)
  • Onion - 1 small (chopped finely)
  • Ginger - 1" piece (chopped finely)
  • Garlic - 5 cloves(chopped finely)
  • Red chilli - 3
  • Curry leaves - few
  • Salt as per taste
  • Oil - 3 tsp
  • Mustard seeds - a pinch
  • Urud Dhall - 1/4 tsp
  • In a kadai, add 2tsp of oil, onion, garlic, ginger, red chilli and curry leaves.
  • Saute untill the onion becomes brown.
  • Add the grated carrot and cook well till the raw smell goes off.
  • Transfer this content to the blender or mixer grinder adding required salt and blend well to a fine paste.
  • In a small pan, add 1tsp of oil, mustard seeds and urud dhall and curry leaves.
  • In a bowl, add the carrot paste and the above thallipu and mix well.
  • Serve as a side dish for idli or dosa.
[This goes to the Event: Healing foods - Carrot by Siri and hosted by Suma]

Friday, July 23, 2010

Lemon Rice Sevai

  • Rice Sevai - 3 cups
  • Mustard seeds - a pinch
  • Urud dhall - 1/2 tsp
  • Bengal gram - 1 tsp
  • Green chillies - 3 (chopped finely)
  • Onion - 1 (big) (chopped finely)
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 2 tsp
  • Curry leaves - few
  • Corinader leaves for garnishing
  • Oil - 2 tsp
  • Water as required
  • Salt as needed
  • Boil the water with little salt and switch off the stove.
  • Add the rice sevai immediately to the boiled water and close it for 5 mts.
  • Open the lid and filter out all the water and keep aside.
  • Now in a kadai, add oil.
  • When it is hot, add mustard seeds, urud dhall, bengal gram.
  • When the seeds splutter, add the onion, green chillies, curry leaves and cook till the onion becomes transparent.
  • Add the turmeric powder and salt.
  • Add the sevai and mix well till the sevai changes its colour to yellow.
  • Now add the lemon juice, mix again and switch off the stove.
  • Garnish with coriander leaves and serve hot.
  • Can be eaten as it is or can have even the pickle as the side dish.
[Note: Take the water quantity such that, all the sevai gets fully immersed in water]

Tomato Chatni 2 (Another form of Tomato chatni)

  • Tomato - 2
  • Onion - 2
  • Red chilli - 2
  • Curry leaves - few
  • Salt for taste
  • Mustard seeds - a pinch
  • Oil - 2 tsp
  • In a kadai, add 1 tsp of oil
  • When it is hot, add onion, tomato and red chilli and saute well till the raw smell of the onion goes off and tomato becomes soft.
  • Add salt.
  • Using mixer grinder, grind it to a fine paste.
  • Transfer the content to a bowl.
  • Now in a small pan, add oil, mustard seeds and curry leaves.
  • Fry for a minutes and pour this to the bowl and mix it.
  • Goes well with idli's, dosai's, chappathi etc.
Here i served it for rawa dosa.

Thursday, July 22, 2010

Event: Dish Name Starts With: A

I am very excited to host my first Event.
Since i am starting the Event for the first time, i want to go for an easier topic. 
The coming month is August and the English Alphabets starts with A. So Post any recipe and the Name of the recipe starts with Letter A.

So i am announcing my first Event: Dish Name Starts With: A - for the August Month.

[It can be Veg or Non - Veg (except beef or pork)]To Participate in this Event

Post your Recipe – whose name starts with letter A between Aug 1 to 31st 2010 with a link to this Event. Old posts can also be reposted with a link to this Event.

Adding the logo is appreciated.

Non bloggers send me mail with a photo of your recipe.

Multiple entries are welcome.

Mail your entry to with the following details

Subject : Dish Name Starts with: A

Your name :
Your post url :
Category: (whether it is dessert or beverage or side dish etc)
Photo of your dish:

Roundup will be posted in September 1st week.
Though I am new to the blogging, I believe you people give your support in form of entries to make the event a big success.

Please feel free to leave your comments and looking forward for your wonderful recipes.

Wednesday, July 21, 2010

Potato Peas Pulav

  • Basmathi rice - 2 cups
  • Potato - 1
  • Green Peas - 1 cup
  • Onion - 1 (chopped nicely)
  • Ginger Garlic Paste - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1/4 tsp
  • Cloves - 4
  • Cinnamon stick - 1
  • Cardomom - 3
  • Bay leaf - 1
  • Mint leaves - 1/2 cup
  • Water - 3 cups
  • Ghee - 3 tsp
  • Cashews - few
  • Coriander leaves for garnishing
  • Soak rice for 20 mts.
  • In a Pressure cooker, add ghee and all the spices mentioned above.
  • Add the onion and ginger garlic paste and fry till golden brown.
  • Add the potato, peas, mint leaves and green chillies and saute well.
  • Now add the rice and fry for 1 minute and add the water and salt and bring to boil.
  • Close the lid and simmer for 10 mts.
  • Garnish with fried cashews and coriander leaves and serve hot.  
Sending this to the event CWS - Fennel Seeds by Priya

Cauliflower Kothu Kari (Minced Cauliflower curry)

  • Cauliflower - 1 (chop nicely )
  • Onion - 2 (medium sized - chopped nicely)
  • Tomato - 2 (cut into small pieces)
  • Green chillies - 2 (chopped finely)
  • Chilli powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Ginger garlic paste - 1/2 tsp
  • Mustard seeds - a pinch
  • Cumin seeds - 1/2 tsp
  • Saunf - 1/4 tsp
  • Cloves - 3 to 4
  • Oil - 4 tsp
  • Salt as per taste
  • Curry leaves - few
  • Corinader leaves for garnishing
  • Water as required.
  • Wash the cauliflower and chop them finely.
  • In a kadai, add oil and when it is hot, add the mustard seeds, cumin seeds and saunf, cloves.
  • When they splutter, add the onion, curry leaves, green chillies and ginger garlic paste.
  • When the onions colour changes to transparent, add the tomato and saute it, till it becomes soft.
  • Now add the chopped cauliflower and Little water for the cauliflower to cook.
  • Now add the chilli powder, turmeric powder, coriander powder and salt.
  • Add some more water and cover the kadai with the lid.
  • Mix the curry time to time such that they didnt stick to the bottom of the kadai.
  • When they are fully cooked, switch off the stove.
  • Garnish with coriander leaves and serve hot as the side dish.

Tuesday, July 13, 2010

Mutton Kuzhambu | How to make Mutton Kuzhambu | Sunday Special Recipes

Mutton kulambu

Mutton Kuzhambu is one of my mom's favorite kuzhambu. She used to prepare this more often, when I am a kid. I do not buy mutton regularly in Singapore and after a long time, I prepared this, when my mom came here and updated the photos for this post. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that  and mostly useful for the bachelors and beginners. We can see the different styles of Mutton Kuzhambu later in coming posts.

Some Mutton Recipes in this blog

lamb kuzhambu

How to make Mutton Kuzhambu

Preparation time: 10 min | Cook Time: 35 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian

  • Mutton - 1/2 kg
  • Onion - 2 big
  • Tomato - 3
  • Garlic - 7 cloves (Chopped nicely)
  • Green chillies - 5
  • Chilli powder - 1.5 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Cloves - 8
  • Cinnamon stick - 2
  • Bay leaves - 1
  • Fennel - 1/2 tsp
  • Salt - as required
  • Oil - 3 tbsp
  • Water - 5 cups
  • Coconut milk - 1 cup (optional)
  • Curry leaves - few
  • Coriander leaves for garnishing

  • In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
  • When onion becomes brown colour, add the mutton pieces to it and saute well.
  • After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
  • Add the water now.
  • Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
  • When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water), 
  • Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.  
  • If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It  makes the kuzhambu tastier and thicker.
  • Boil for another 2 min. Garnish with coriander leaves and switch off the stove. 
  • Serve hot for rice.

This is my old picture


1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.
2. The spice level can be varied according to your taste buds. 
3. You can soak and grind few cashews and add to this gravy for more richer taste. 

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