Monday, November 29, 2010

Pavakkai PuliKuzhambu (Bittergourd Tamarind Gravy/Pavakkai Theeyal)

Hi Friends, My Guest Post is published in Nithus Kitchen. I am really happy to participate in her Guest post. If you too want to participate, do drop a mail to her. It really helps many new bloggers. Thank you Nithu dear and i wish you continue this great work for the years to come.....

Here comes the recipe now...

  • Pavakkai/Bittergourd/Karela - 4
  • Onion - 1 big (Shallots - 10 to 12, Kuzhambu will be more tasty, when shallots are used) (cut into small pieces)
  • Tamarind - 1 lemon size
  • Jaggery/Sugar - 1/2 lemon size (1 tsp sugar)
  • Grated Coconut - 1/2 cup
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Chana dhal - 1/2 tsp
  • Urud dhal - 1/2 tsp
  • Coriander seeds - 2 tsp
  • Red Chilli - 2 to 3
  • Pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Curry leaves - a handful
  • Salt - as per taste
  • Water - 3 cups (can be adjusted according to the need)
  • Oil - 4 tsp

  • Soak the Tamarind in 1 cup hot water.
  • Cut the Bittergourd in to small slices. (if you dont like the bitterness, soak the vegetable in salt water for 30 to 40 minutes and wash well. But it is not a healthier part and so i didnt do like that.)
  • In a kadai or pan, add the Bitterourd and start frying with l tsp oil till it becomes light brown color (Dont fry too much) and pour the tamarind extract and allow to cook. When it starts boiling, keep the flame in simmer and let the gravy thickens.
  • In a mixie, add the grated coconut, coriander seeds, pepper seeds, cumin seeds, fenugreek seeds and make it to a paste by adding little water. (dont add more water)
  • In a kadai, add oil, urud dhall, channa dhall, curry leaves, and fry them for 2 to 3 mts.
  • Add the shallots or onion and fry till they becomes transparent.
  • Add in the Tamarind gravy with BG to this and add the salt, coriander powder, chilli powder and grinded paste and allow to cook in medium fame adding 2 more cups of water.
  • Add the jaggery and cook for another 10 minutes and switch off the stove.
  • Meanwhile, prepare the tampering, by adding 2 tsp oil in a small kadai, add curry leaves and red chilli and pour this to the gravy and serve hot with rice.

Also today i got an award "You are the Best blogger" from a lovely blogger  - Priya Sreeram of Bon Appetit . Thank you Dear. She has a wonderful blog with very new and innovative recipes to try out. Please do visit her's to try out her lovely recipes....


Though want to share this award to all my fellow bloggers, sharing this with the following bloggers.

1. Sara of Sara's Corner
2. Nithu of Nithu's Kitchen
3. Peanutts of Chillies and Lime
4. Prathiba of The Chef and Her Kitchen
5. Kanchan of Kitchen Gossip
6. Jeyashri of Jeyashri's Kitchen
7. Krishnaveni of Krishnaveni's Kitchen
8. Geetha of En Samayal Araiyil
9. Chitra of Chitranna
10. Sameena of My Culnary Creations
11. Menago of Sashiga
12. Santosh Bangar of Santosh's Kitchen
13. Paaka Shaale of Paaka Shaale
14. Suhaina of My Singapore Kitchen
15. Nithya of Aaha-Oho

Friends, please take the award and share it with the other bloggers....



Friday, November 26, 2010

Javvarisi Semiya paayasam (Sagoo Vermicelli Kheer)



  • Boiled Milk - 2 cups
  • Javvarisi (Sago) - 1/4 cup
  • Semiya (vermicelli) - 1/2 cup
  • Sugar - According to taste
  • Cardamom pods - 5 to 6 (crushed)
  • Cashews - 8 to 10 
  • Raisins - 8 to 10
  • Water - 1.5 cups
  • Salt - a pinch
  • Ghee - 2 to 3 tsp


  • In a small pan, fry the vermicelli in 1 tsp ghee, till it becomes, light brown and keep it aside.
  • In the same pan, 1 tsp ghee and again fry the cashews and raisins and keep aside.
  • In a vessel, add water and put the sago (javvarisi) and add a pinch of salt and let it cook. (it becomes transparent).
  • Now add the fried vermicelli and when it is 3/4th cooked, add the boiled milk and the sugar.
  • Add the cashews, raisins and the cardamom pods and mix well and serve hot.




Tuesday, November 23, 2010

Badam Sweets/Almond Sweets

I am very much impressed by the almond sweet recipe by sridevi of Jiboomba. She has a fantastic blog with variety of recipes. Do visit her's for the wonderful recipes. I could not resist or postpone trying it. Though i could not get the red color, it really tastes awesome. Here goes the recipe.

  • Almonds - 2 cups
  • Sugar - 1 cup (Can be adjusted according to your taste)
  • Powdered sugar/Icing sugar - 3 to 5 tsp
  • Milk - 3/4th cup
  • Red Colour - 1 to 2 pinch
  • Green Colour - less than a pinch
  • Ghee - 2 to 3 tsp (as needed)

  • Soak the almonds overnight or 2 hrs in hot water.
  • Peel the skin and grind in the blender to a smooth paste by adding milk.
  • In a wide pan, add the almond paste, sugar and stir well, so that water content evoporates.
  • When the paste becomes thick, add the red colour and before adding save a 2 to 3 tsp of paste to mix the green colour.
  • Let the paste cool down and after cooling, make into small ball shapes by adding ghee in your palm while rolling it.
  • Now roll over the balls on the powdered sugar.
  • Now with the green coloured paste, shape it into leaves or stem and arrange correctly on top of the balls.
  • Almond sweet is ready to be served.


Sunday, November 21, 2010

Strawberry Lassi

The day was hot and i want something cool.... i have some strawberries in my fridge and thought of doing strawberry milkshake.... but i need to boil the milk and then cool it as i don't have ice cubes readily. But i had curd/yogurt. so thought of doing strawberry lassi and it really came very good and very simple also.

  • Strawberries - 4 to 5
  • Curd/Yogurt - 1 cup
  • Sugar - 4 tsp (or according to taste)

  • Mix everything and blend it in the blender or mixie.
  • Serve chill.

Sending this and the following Beverages

Maadhulai Juice

Mint Lemonade

Masala More

Blueberry Milkshake

to the event Virtual Party - Beverages by Aipi and Shabitha

Friday, November 19, 2010

chicken franks - fried in indian style

I have not tasted hot dogs in India. After coming to Singapore, my husband got some bread with hot dog from Bread talk. I liked its taste. But never tried at home. One of my friend bought this for her son and i asked her the recipe. It was so simple and immediately i too bought one packet and tried at home. Believe me, its tastes awesome and children will definitely love it. I did in our own Indian style.

  • Chicken Franks - 4
  • Onion - 1 big
  • Green chillies - 2 to 3
  • Ground Pepper - 1 tsp (add according to your taste)
  • Salt - very little (as chicken franks already contains salt)
  • Coriander Leaves - few
  • Oil - 2 tsp

  • Cook the chicken franks as we cook the idli. (i used the same idli cooker for steaming the chicken franks)
  • It will become little thicker in size and now cut it into small pieces and keep aside.
  • In a small pan or kadai, add oil, onion, green chillies and cook till the onion becomes translucent.
  • Now add the chicken franks and pepper and salt and start frying till they becomes light brown in colour.
  • Garnish with coriander leaves and serve hot as evening snack or side dish.

Along with this, i am sending some of my chicken recipes

Chicken Tikka

to the following events
My event - Dish Name Starts with C
Chicken Recipe Event by Sameena

Wednesday, November 17, 2010

Baby corn 65 | How to make Baby corn 65 | Crispy Baby corn 65 | Easy Evening snacks | Kids Special Recipes | Party snacks recipes | Baby corn recipes

I always love Baby corn 65. It is easy to prepare, crunchy inside and crispy outside. All my family members love its taste, when dipped in the tomato sauce or the chilli sauce. I tried this many times, by varying the ingredients and finally I liked the taste with the ingredients below. Addition of Tikka Masala made the Baby corn 65 little spicy and tangy which i liked a lot. But this is purely optional. Lets see the recipe.

You can view some of the other fried snacks below
Baby corn Golden fry
Cauliflower pakora
Crispy Cauliflower fry
Idli 65
Crispy Pavakkai fry

How to make Baby Corn 65

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25 min | Serves: 4
Recipe Category: Snacks | Recipe Cuisine: South Indian

  • Babycorn - 10
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Curd/Yogurt - 2 tsp
  • Ginger Garlic paste - 1 tsp
  • Lemon juice/vinegar - 1 tsp
  • Turmeric powder - 2 pinch
  • Tikka masala - 1 tsp (optional)(i added for more spiciness)
  • Corn flour - 2 tsp
  • Maida/All purpose flour - 1 tbsp
  • Salt - as needed for taste
  • Water - 3 to 4 tsp (optional)
  • Oil - for frying


1. Wash the baby corn and cut in to half in lengthwise.

2. Add all the powders in a bowl and add the flours and yogurt and ginger garlic paste.

3. Mix all the ingredients. If it is thick, add water 1 tsp at a time. Add baby corn to soak.

4. Heat the oil and add the dipped baby corns in the oil. Fry till they become golden colour.

5. Remove and filter the excess oil from the babycorns in the kitchen towel.

6. Garnish with onion and coriander leaves and serve hot with the tomato ketchup.

1. Addition of water is optional.
2. Addition of tikka masala is purely optional. I added for its tangy and spicy taste. 

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