Sunday, October 27, 2013

Vegetable Raita | Mixed Vegetable Raita Recipe | Indian Raita for Briyani or puloa

Mixed vegetable raita

Vegetable Raita or Mixed vegetable raita is a yummy Raita ( Indian Salad ) with loads of different veggies. When I prepared this Raita, everybody in my family loved it. Though it is prepared as a side dish for briyani/puloa etc.. some times, I prepare this and eat as a main dish...

You can check some Raita recipes below
Brinjal Raita
Carrot Cauliflower Coriander Raita

vegetable raita

How to make Mixed Vegetable Raita

Preparation time: 10 min | Cook Time: 0 min | Serves: 4
Recipe Category: Sides | Recipe Cuisine: Indian

1. Veggies - 1 cups (carrot, cabbage, capsicum, cucumber)
2. Onion - 1 small (chopped finely)
3. Tomato - 1 small (chopped finely)
4. Green chillies - 2 (chopped finely)
5. Yogurt / Curd - 1.5 cups
6. Salt as per taste
7. Pepper powder - a pinch (optional)
8. Roasted cumin powder - a pinch (optional)
9. Chat masala - 2 pinch (optional)



1. Cut all the veggies finely as shown below.

2. Beat the curd nicely.
3. Mix the beaten curd / yogurt in the veggies. Add the optional ingredients if you like at this stage.
4. Yummy Raita is ready.
5. Serve the Raita.

Indian salad

1. Peel the cucumber skin properly and cut.
2. You can add roasted jeera (cumin ) powder and a pinch of chat masala before serving to enhances the taste.

Yummy Vegetable Raita is ready for Pulao or Briyani or Roti

Thursday, October 24, 2013


Pepper Rasam or Milagu Rasam is always a comforting food for my family when anyone gets cold. That too my mom makes it so simple and avoid tomatoes in it. When I get cold in my childhood days my mom used to prepare this and I will drink this pepper rasam. There are many varieties in making this pepper rasam by adding dal water, tomatoes, etc. But here we see the simplest way. 

You can check some more Rasam recipes here

Horsegram Rasam / Kollu Rasam
Jackfruit Rasam
Pineapple Rasam
Mangalore Rasam
Mango Rasam
Paruppu Rasam

How to make Pepper Rasam / Milagu Rasam

Preparation time: 15 min | Cook Time: 10min | Serves: 4
Recipe Category: Main dish | Recipe Cuisine: South Indian

Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chilli - 1
Garlic - 2 cloves chopped 
Tamarind - 1 gooseberry size
Water - 1.5 + 2 cups
Curry leaves - few
Rasam powder - 2 tsp ( optional ) ( I did not add here)
Asafoetida - little ( 3 pinch )
Turmeric powder - a pinch
Oil - 1 tsp
Ghee - 1 tsp (optional)
Salt - as per taste


1. Take the ingredients and soak the tamarind in 1.5 cups water. Let it soak for atleast 10 min so that you can get the tamarind extract easily.

2. Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.

3. In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.

4. Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the rasam powder. (I have not added here).

5. Add the ghee and when it starts boiling add the coriander leaves.

6. Just allow to boil for 2 min and switch off.

7. Serve the hot hot Pepper rasam with hot steamed rice and serve the potato poriyal or spicy potato roast as a side dish. You will really feel better after having this rasam when u get cold.

So who wants to drink this hot Pepper Rasam or milagu Rasam

Saturday, October 19, 2013

Roasted Lotus Seeds | Roasted Phool Makhana | Roasted Foxnuts | Easy Evening Snacks

Roasted phool makhane

Lotus seeds or Phool Makhana or fox nuts is a new ingredient to me. I never know that it is used in North India in different dishes like kheers, subzi, etc... The recipe,  Roasted Lotus seeds / Roasted phool makhana / Roasted foxnuts is a very simple and guilt free snack using the puffed lotus seeds. Since this is the first time, using this lotus seeds, I choose the easy and simple recipe. This is very healthy snack and you can replace your popcorn with these seeds.

These seeds contains more protein, calcium, iron, phosphorous and zinc and are eaten during the fasting in North India. After tasting this recipe, I have decided to buy these, in regular basis. You can store these roasted makhanas in air tight container and have it anytime you want. Now to the recipe...

Roasted lotus seeds

How to make Roasted Lotus Seeds / Roasted Phool Makhana / Roasted Fox nuts

Preparation time: 05 min | Cook Time: 05 min | Serves: 4
Recipe Category: Snacks | Recipe Cuisine: North Indian

1. Puffed Lotus seeds - 2 cups
2. Oil - 1 tsp
3. Chilli powder - 1/4 tsp
4. Turmeic powder - 2 pinch
5. Pepper powder - a pinch (optional)
6. Chat masala - 1/2 tsp ( or as required )
7. Salt - as per taste
lotus seeds

Below is the picture of Lotus seeds 
1. Dry roast the lotus seeds / foxnut until crispy. ( you can just pinch a little lotus seed and check or even taste one and check ). When they are cripsy, take them and keep aside.

2. In another pan, add oil and when hot add the chilli powder, turmeric powder, pepper powder, and salt and give a stir.
3. Add the lotus seeds and mix them well.

4. Add the chat masala finally and give a quick stir, until the seeds are well coasted with masalas.

5. Serve them hot or store it in a air tight container.

Roasted foxnuts

1. These can be stored in a air tight container, for more than a week.
2. If the seeds looses its crunchiness, just dry roast them for 4 to 5 min and it will regain its crispiness.

Yummy and easy guilt free Roasted Lotus Seeds or Roasted Phool Makhana or Roasted Foxnuts is ready......

Wednesday, October 16, 2013

Coconut Chutney | Thengai Pottukadalai Chutney | Side dish for Dosa or Idli | Chutney Recipes | Easy Coconut Chutney Recipe

Thengai Chutney

Coconut Chutney / Thengai Pottukadalai Chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu. This post is mostly for the beginners in cooking.

You can check some Chutney Recipes
Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

Coconut Chutney

How to make Coconut Chutney / Thengai chutney with pottukadalai

Preparation time: 8 min | Cook Time: 3 min | Serves: 4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Coconut  - 1 cup (grated)
Roasted Gram (pottukadalai) - 1/3 cup
Green chillies - 3
Onion - 1 small (optional)
Garlic - 1 clove (optional)
Salt - as per taste
Water - as required

To Temper
Oil - 1 tsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Curry leaves - few

Coconut roasted gram chutney


1. Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.

2. The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.

3. Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.
4. Transfer this tempering to the chutney. 
thengai pottukadalai chutney

Easy Coconut Chutney / Thengai Chutney is ready

Thursday, October 3, 2013

Soya Chunks Fry | Meal Maker Fry | How to make Soya Balls Fry | Easy Evening Snacks | Easy Side Dish for Rice

soya chunks fry

Soya chunks fry or meal maker fry is one of the easiest and tasty fry I can say. When I was working in India my office colleague brought this soya chunks fry and I loved the taste immediately. From that time on wards it has become one of my favorite evening snack and a easy to do snack when I am not in a mood to cook any side dish for rice.

You can find some soya chunks recipes in this blog...
Soya chunks cutlet
Soya balls gravy
Soya chunks Biryani

Let's see how to make the easy soya chunks fry
simple soya fry

How to make soya chunks fry / meal maker fry / soya balls fry

Preparation time: 30 min | Cook Time: 10 min | Serves:3
Recipe Category: Side dish | Recipe Cuisine: Indian

1. Soya chunks - 1 cup
2. Oil - 2 tsp
3. Chilli powder - 3/4 tsp
4. Turmeric powder - 2 pinch
5. Coriander powder - 1/2 tsp
6. Salt - as per taste
7. Water for soaking soya chunks


1. Soak the soya balls for 1/2 hour or as mentioned in the packet.
2. Squeeze the water completely and leave it to get dry for 10 min.
3. Now in a vessel or kadai add the oil and when it is hot add the powders and salt and start fryinG it. Keep the flame in low while doing so.
4. Now add the soya balls and start mixing it thoroughly until the balls are coated with the powders. Keep doing for another 6 to 8 min. Keep the flame in medium.
5. Switch off the stove and serve the yummy fry as a side dish or have it as a evening snack.

soya balls fry

You can adjust the spiciness according to your taste.
If you like you can make the tempering by adding mustard seeds, curry leaves and urus dal before adding the powders. I didn't add as I love to make this way. 
meal maker fry

Easy and simple soya chunks fry / meal maker fry is ready. 

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