Tuesday, August 16, 2011


Rice- 2 cup
Water - 10 cups'
Toor dal - 1 cup
Turmeric powder - 1/2tsp
Asafoetida - 1/4 tsp
Carrot, Potato, Drumstick, Brinjal - 1
Beans - 10
Peas - 2 handful
Tomatoes - 2
Green chillies - 2
Small Onion/Shallots - 10
Garlic - 6 cloves
Tamarind juice - 1/4 cup
Sambar powder - 1 tsp
Coriander leaves - to garnish
Oil/Ghee - 3 tsp
Salt - to taste.

For Seasoning:
Oil - 3 tsp
Curry leaves - few
Mustard, urad - 1/2 tsp
Methi seeds - 1/4 tsp

Bisibelabath Spice powder:
Channa dal - 2 tsp
Toor dal, urad dal, cumin seeds - 1 tsp
Coriander seeds - 3 tsp
Pepper, Fenugreek, Saunf - 1/2 tsp
Curry leaves - few
Cinnamon - 2 sticks
Cloves - 5
Red chillies - 3
Coconut scrap - 3 tbsp

1. Cook toor dal with turmeric and asafoetida powder.
2. Heat 1 tsp of oil in a pan and roast the spices mentioned. Grind the powder.
3. Chop vegeatables.
4. Boil 10 cups of water in a large vessel, add rice and all vegetables mentioned in the ingredient list.
5 When it is 3/4th cooked, add tamarind juice, spice powder, salt, cooked dal, sambar powder and ghee. Mix well. Cook in low heat for few minutes till you get a semi-solid consistency.
6. Heat oil in a separate pan and do seasoning with ingredients mentioned under 'Seasoning'.
7.Add this to the rice and Bisibelabath(Bliss-ibelabath :)) is ready!
8 Eat it hot!

Recipe Source: From Wikihow

Tuesday, August 9, 2011


Besan flour - 1 cup
Water - 2 cups
Yoghurt - 1 cup
Salt - to taste
Ginger paste - 1 tsp
Green Chilli paste - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
For Tempering:
Mustard seed - 1 tsp
Sesame seed - 1 tsp
Oil - 2 tsp
To Garnish:
Coriander leaves - 3 tbsp
scrapped coconut - 2-3 tbsp

1.In a large bowl, whisk together besan flour, water, yoghurt, salt, chilli paste, ginger paste and asafoetida making sure there are no lumps. The batter should be thin and flowing without any lumps.
2.Keep 2/3 upturned steel plates or aluminium foil paper ready. Do not grease the plates with oil.(Foil works best!!!)
3.Pour the batter in a pan and cook at high heat for about 5 minutes till the batter becomes a thick paste. In a small plate, spread little of the mixture and cool it. Try to peel and roll it. if it comes easily then the cooking is done.
4.Pour immediately on a foil paper/upturned steel plates after taking it from the stove and spread as thinly as possible. Make it fast. We can't spread it if it cools down.
5.After 5 minutes, slice them into strips and roll them.
6.Heat oil. Add mustard seeds, sesame seeds and asafoetida. When it is done pour it over the Khandvis.
7.Garnish with coconut grating and coriander leaves.

Pori Upma

Puffed Rice(Pori) - 1 packet
Peanuts – 2 tbsp
Onion-1(finely chopped)
Potato – 1 (peeled and chopped into cubes)
Tomato – 1 (chopped into cubes)
Green Chillies-2 -3
Grated ginger – 2 tsp
Mustard Seeds -1/4 tsp
Bengal gram (Channa dal) l tsp
Turmeric powder – 1 tsp
Asafoetida – a pinch
Salt as per taste
Oil – 2 tsps
Curry leaves – Few
Coriander leaves for garnish
Lemon – ½ a lemon

In a pan, heat 2 tsp of oil, Fry the peanuts until u see them cracking and slightly brown, keep aside. In the same oil put in the mustard seeds and channa dal and when the mustard seeds start to splutter, add in the green chillies,grated ginger and curry leaves and fry for a minute. Now add Onion and fry till soft, then add in the tomatoes and potatoes, add salt as per taste, turmeric and a pinch of asafoetida. Add in the fried peanuts. Wash the puffed rice (pori) and soak for about 5 minutes. Once, the potatoes are soft and cooked. Add in the soaked puffed rice. Mix well and cook covered for 5 minutes, then switch off the flame and keep it covered for another 5 minutes. Squeeze lime, mix well and serve hot.

Sunday, August 7, 2011

Kuzhi Paniyaram

2 cups Idly/Dosa Batter
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Channa dal
1 green chilly finely chopped
1 onion finely chopped
Curry leaves - few
Corinader leaves - few
Salt as needed

Heat oil add mustard seeds allow it to crackle then add channa dal allow it slightly brown. Then add onion, green chillies and curry leaves.
Transfer this to the batter and mix well.
Heat the Paniyarakal(vessel used for kuzhipaniyaram) in low heat and grease it with oil/ghee.
Add a tsp of oil in each Kuzhi.
Cook for few minutes. Turn the paniyaram and cook again for few minutes.Cook till done.
Serve it with chutney/sambar.

Friday, August 5, 2011

Idly 65

Idly - 6 pieces (chop it into 4 pieces each)
Onion - 1
Tomato - 1
Ginger garlic paste - 2 tsp
Cumin powder - 2 tsp
Oil - for frying
Salt - as per taste
Corn flour - 2 tsp
Pepper powder - 1 tsp
Chilli powder - 2 tsp
Coriander leaves - few

Mix 1 tsp of chilli powder, cumin powder, ginger garlic paste, salt as per taste and make a paste.
Mix idlies with the paste.Fry Idlies and keep aside.
To prepare gravy, grind onion and tomato.
Heat 4 tsp of oil in a pan. Add onion tomato paste and fry till oil oozes out.
Add chilli powder, cumin powder, salt, Coriander leaves and ginger garlic paste and fry till raw smell goes off and dry gravy is ready.
Now add the fried idlies to the dry gravy and mix well.
Finally sprinkle pepper powder and garnish with coriander leaves.
Super delicious Idly 65 is ready!!!


Tamarind juice - 1 cup
Tomato boiled in water/Ripe tomato - 1 or 2
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Rasam powder - 2 tsp
Hing powder - 1 tsp
Crushed garlic - 4 to 5
(keep aside 2 cloves for frying)
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Coriander leaves - few

Take a bowl. Add tamarind water.
To the tamarind water, add tomato, pepper, hing, cumin powder, turmeric, salt, rasam powder, crushed garlic and corinader leaves.
Add water as required and mash it with hands till the tomato juices out completely and all ingredients mix well.
Heat oil in a pan, add mustard seed and curry leaves. Once done, add crushed garlic and fry for few seconds.
Add the rasam mix to it and keep in flame till bubbles come. Don't ever allow rasam to boil.
Garnish with coriander leaves as a final step.

Wednesday, August 3, 2011

Monday, August 1, 2011

Khaman Dhokla

1.Mix 2 cups gram flour, 1 cup sour curd, and 1/2 cup of warm water in a bowl till smooth. Set aside this batter for 8 hours.

2.Add 2 tsp ginger-green chilli paste, 1/4 tsp asafoetida, 2 tsp sugar, 1 tsp oil and salt(as per taste) to the batter. Steam the batter.

3.Just before steaming add 1 tsp eno fruit salt and 1 tsp lemon juice and mix it gently that there are no lumps in the batter.

4.Grease a cake tray. Pour the batter immediately into the greased tray and spread the batter evenly. Steam for 15 to 20 minutes. Cool slightly and cut into equal pieces.
5.For the tempering, heat the oil. Add the mustard seeds and sesame seeds. Once the seeds crackle add pinch of asafoetida and 2 tbsp of water. Pour the tempering over the prepared dhoklas. Garnish with coriander.