Saturday, August 11, 2012

Baingan Ka Bharta - Smoked Eggplant Curry

Eggplant - 1
Onion (finely chopped) - 2
Tomato (finely chopped)  - 2
Green chilli - 1 (finely chopped) - 1
Boiled Peas - 1/2 cup
Cumin seeds - 1/2 tsp
Ginger - 1 inch chopped
Garlic - 5-6 cloves chopped
Garam Masala - 1/4 tsp
Coriander powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Oil - 3 tsp
Salt - as per taste
Coriander leaves - to garnish

Brush eggplant with oil and roast it on a gas burner over medium heat.
Roast till all sides of eggplant gets roasted.
Cool the roasted eggplant and peel off the blackened flesh.
Mash the fleshy eggplant.
Heat oil in a pan, fry cumin seeds, ginger, garlic and green chillies one by one.
Add onions and fry till they are golden brown.
Add tomato and all spice powders and cook till oil comes out.
Add mashed eggplant and peas and cook over low heat for another 5 minutes.
Garnish with coriander leaves.

Tuesday, August 7, 2012

Sesame - Puffed Rice balls (Ellu Pori Urundai)

(I used the rice cooker cup for measuring)
Pori/Puffed Rice - 3 cups
Powdered Palm Jaggery/Karupaati - 1/2 cup
Water - required to dissolve palm jaggery
Cardamom powder - 1/2 to 1 tsp
Sesame seeds - 2 tsp

Soak palm jaggery in water and strain it for any impurities.
Heat a wide  pan. Add the strained palm jaggery and cardamom powder to it and mix well.
Stir continuously till a rolling ball consistency is achieved.
Rolling ball consistency: When jaggery syrup is dropped in a bowl of water, it should roll into a ball.
Switch off the stove.
Add the pori to the syrup and mix well.
When the heat is bearable, try shaping the pori mixture into round balls.
Roll it over roasted sesame seeds.
Crispy Pori Urundai is ready!
(Variation: Roast the sesame seeds in a wide pan, add the palm jaggery and cardamom powder to it, mix well and follow the same procedure)

Friday, August 3, 2012

Kanchipuram Idli

Recipe Source: From my very old South Indian Cookery book - published in 1983 :))

Raw Rice - 2 cups
Whole Urad dal - 1 cup
Curd - 300 ml
Dry Ginger/Sukku - 1 inch piece powdered
Asafoetida - 2 tsp
Salt - to taste

For tempering:
Ghee -  1-2 tsp
Mustard - 1 tsp
Pepper, Cumin - 1 tbsp
Urad dal, Channa dal - 2 tbsp
Curry leaves - few
Green chillies(chopped) - 1 (optional)
Cashews - 15

Soak Urad dal and Raw rice separately for 2 hours.
Wash and completely drain water from rice and dry.
Grind rice in mixie to rawa like consistency without adding water.
Wash and grind Urad dal completely like how we grind for idli.
Mix both adding curd, dry ginger powder, asafoetida, salt and water to idli batter consistency.
Let it sit overnight for fermentation.
Next day, do tempering(heat ghee and fry all that is mentioned for tempering) and add to the fermented batter and mix well.
Grease cups with oil and pour the batter to 3/4 of the cup.
Steam for 10 minutes. If not cup, just pour it to the idli plates and steam.
Cool for few minutes.
Kanchipuram idli is ready to serve!

Wednesday, July 25, 2012

Kadhamba Kootu (Mix Veg kootu)

Brinjal - 1
Potato - 1
Drumstick - 1
Cauliflower - 1/2 cup
Peas - 1/2 cup
Tomato - 1
Toor dal - 1/2 cup
Turmeric powder - 1/4 tsp
Green chillies - 2
Salt - to taste

Roast and grind:
Oil - 1 tsp
coconut scrap - 5 tsp
Pepper - 1/4 tsp
Cumin - 1/2 tsp
Urad dal - 1 tsp

For tempering:
oil/ghee - 3 tsp
Mustard,Urad -1/4 tsp
hing - a pinch
Curry leaves - few
Cashews - 10

Chop all vegetables.
Roast all the items given under"Roast and grind" till golden brown and grind it coarsely with green chillies.
Pressure cook toor dal with 2.5 cups of water. When cooked, mash toor dal.
Add chopped vegetables, turmeric powder and salt to toor dal and cook.
When vegetables are cooked, add the ground paste and let it boil.
Switch off the stove when it thickens to a kootu consistency.
Do the tempering and pour over the kootu.
Kadhamba Kootu is ready!

Tuesday, July 24, 2012

Nellikkai Pachadi (Gooseberry Pachadi)

Gooseberry(big) - 6
Salt - 1/2 tsp
Mustard, Cumin, Methi seeds - 1/4 tsp
Red chilly - 1
Curd - 100 ml
Coconut scrap - 5 tsp

For tempering:
oil - very little for tempering
Red chilli - 1
Mustard, urad, cumin - 1/4 tsp

Steam cook gooseberry. Remove seed and add salt to the fleshy part of gooseberry.
Fry mustard, cumin, methi and red chilli in very little oil and grind it along with gooseberry.
Add curd to the ground paste and keep aside.
Grind coconut to fine paste and add this to the mix.
Do tempering and pour it over the mix.
Tasty Nellikkai pachadi is ready to serve!

Sunday, July 22, 2012

Fruit-Yogurt Parfait

Parfait doesn't have a standard ingredient list. One can add as many ingredients as desired and is layered one above the other. Parfait is served chilled!
Ingredients include nuts, cereals, fruits, chocolates, cream, yoghurt and so on.

Parfait Encyclopedia - Just have a look!
I took one cup of plain yoghurt(can use flavoured yogurt also) and one cup of mixed fruits(apple, pomegranate, kiwi, strawberry). Chop the fruits. Arrange yogurt and mixed fruits in layers.
Refrigerate and serve chilled.

Sending this to 'Celebrate-Olympic Games Event' linking to Priya's announcement page and Jagruti's Announcement page

Thursday, July 19, 2012

Eggless Wholewheat Bread Steamed Pudding

Wholewheat Bread crumbs - 1 cup
(Wholewheat Bread - Keep in microwave oven for 2 minutes and grind it to get bread crumbs)
Milk - 3 cups
Sugar - 1/4 cups ( I used dark brown soft sugar)
Butter - 1 tbsp
Sugar - 1 tbsp for caramel

Boil milk. Add sugar and mix well. Keep in sim for 5 minutes.
Take it from the stove and add bread crumbs and butter and mix well and let it stand for 20 minutes.
Take the vessel for steaming, apply butter/ghee to the vessel, add sugar(1 tbsp) and heat till it changes colour to darkbrown/till it crystallizes. Switch off the stove.
Add the bread mixture slowly to it(don't mix) and steam cook for 1 hour.
When done, cool it and upturn the pudding and eat it hot or refrigerate and have a chilled pudding.

Sending this to 'Cooking with Wholegrains' event. Tagging to Priya's page and Jaya's page

Tuesday, July 17, 2012

Whole wheat flour Dosa(Kodhumai Dosai)

Whole wheat flour - 1 cup
Rice flour - 2 tbsp (for crispiness)
Cumin seed - 2 tsp
Green chillies - 2
Curry leaves - few
Water, Salt, Oil - as required

Grind cumin seeds, green chillies and curry leaves.
Mix wheat flour, rice flour, salt, ground paste.
Add water and bring it a medium consistency not too thick nor too thin.
Spread it in tawa like dosa.
Healthy Kodhumai Dosa is ready!

Sending this to 'Cooking with Wholegrains' event. Tagging to Priya's page and Jaya's page

Caramel Apple (Dates version)

Caramel apples are prepared by dipping the apple in hot caramel and decorated by rolling it over nuts, raisins and whatever sweet things that comes to one's mind and is cooled to set. Caramel is prepared using brown sugar, heavy cream and butter. I wanted to try this with the dates dipping and so comes this post. Though we don't get a smooth silky texture like that of caramel, the taste of dates version is good.

Apple - 2
Wooden Skewer/Stick - 2
Dates - 10
Honey - 2 tbsp
Milk - 3 tbsp
Dark brown soft sugar (optional) - 2 tsp
Soak dates in warm water to make it soft and grind it to a paste by adding water/milk to it.
In a pan, heat sugar, add boiled milk and mix well.
Add the dates paste and cook till it leaves out the edges of the pan.
Add honey to this and mix well.
Wash and clean the apples, take off the stem. Insert a skewer or stick in the center of the apple.
Dip this apple in the hot dates dip, roll it, arrange it in a plate and cool in refrigerator for few minutes until the dip sets.
Otherwise, slice the apple, dip in the dates paste and enjoy eating ( I like it to eat this way as it is more easy)!

Sending this to 'Celebrate-Olympic Games Event' linking to Priya's announcement page and Jagruti's Announcement page

Monday, July 2, 2012

Bahraini Muhammar (Sweet Rice)

Muhammar is one of the most famous Bahraini dishes. It is a sweet rice dish and usually accompanied with spicy side-dishes mostly with Fish.


Basmati Rice - 2 cups
Water - 6 cups
Sugar - 1/4 cup
(I wanted it to be less sweet, so used 1/4 cup. Change to 1/2 cup according to your taste) 
Ghee - 1/4 cup (melted)
Rose water - 2 tbsp
Saffron - 1/4 tsp
Cardamom - 3 crushed
Cloves - 3
Cinnamon stick - 1
Salt - to taste


Soak Saffron, cardamom, cloves, cinnamon in rose water and keep aside.
Wash basmati rice and cook in 6 cups of water. When it is half cooked(cooked about 10 minutes in boiling water with salt) remove from stove and drain water.
Add the drained rice to the pan, add sugar and mix well. Add melted ghee and mix well.
Pour the rosewater mixture over the rice and mix well.
Close the lid tightly and cook for 20-25 minutes.
Sweet Muhammar is ready to serve!

Sending this to 'Celebrate-Olympic Games Event' linking to Priya's announcement page and Jagruti's Announcement page

Thursday, June 28, 2012

Paneer Podi Dosa

Dosa batter (with salt added to it)
Idli Milagai podi - as required
Paneer - 1 pack
Coriander leaves

Grate paneer/ crumble it into pieces in mixie. Add little salt and mix well with paneer.
Heat a non-stick tawa and spread dosa.
Grease the corners of dosa with oil.
When the dosa is half done, add panner, idli milagai podi and coriander leaves one by one over the spreaded dosa.
When the dosa is done, fold it and keep it for few seconds.
Turn the folded one carefully and cook for few seconds till it gets roasted well.
Before spreading the next dosa, sprinkle water to cool the tawa, wipe it off and then spread dosa.
Enjoy Paneer podi dosa with or without a side dish!

Idli Milagai podi;
I used the home made podi.
Heat 1 tsp of oil and fry 1 cup of Urad dal and 1/2 cup of channa dal till golden brown.
Fry few strands of curry leaves, red chillies(add it according to your taste. I added only 3).
Fry few garlic cloves(with skin) for few seconds.
Coarse grind all the above items with salt.
Idli milagai podi is ready!


Tuesday, May 22, 2012

Gooseberry-Pome Raita

Indian Gooseberry - 4
Pomegranate - half fruit
Beaten curd - 1 cup
Salt - to taste

Steam cook gooseberry for 5 minutes. Remove seed and chop into small pieces.
Mix salt, curd and pomegranate seeds with chopped gooseberry and let it sit for some time.
Gooseberry-Pome raita is ready.

Even those who hate the sour-bitter taste of gooseberry will find this delicious.

Both the fruits have numerous health benefits.This is a "Haemoglobin-friendly" raita :) Both Gooseberry and pomegranate helps increase blood count. Gooseberry's nutritional factor is such that it doesn't lose its nutritional value even after cooking and its Vitamin C content is 20 times more than that of a Orange.

Enjoy the 'Sweet-Salt-Sour' Raita!

Friday, May 18, 2012

Instant Lentil Soup

Paruppu podi(Home-made/Store-bought) - 5 tbsp
Pepper Powder- 1/2 tsp or as per taste
Cumin Powder - 1 tsp
Hing - a pinch
Corinader leaves - few

Boil water and add Paruppu podi.
Mix well till it gets thickened and is without any lumps.
Sprinkle pepper, cumin and hing.
Garnish with corinader leaves.
Protein-rich Lentil soup is ready to serve!

Palak Pakoda

Palak - 1 bunch
Onion - 1
Green gram dal - 1 cup
Green chillies - 2
Cumin seed - 1 tsp
Fennel seed - 1 tsp
Ginger- a small piece
Salt - as per taste
Oil - for frying

Clean and chop palak. Chop onion.
Soak Green gram dal for 2 hours and drain water.
Grind soaked green gram dal with cumin seeds, ginger, green chillies, fennel seeds and salt.
Mix chopped palak and onion with dal.
Fry in hot oil.

Saturday, January 21, 2012

Vazhaipoo Varuval / Plantain Flower Fry

Though the snap resembles some sort of non-veg recipe, it really isn't. It is the result of my first attempt of frying vazhaipoo/plantain flower. It really tasted good and was so crisp. It went good with today's keerai rice.

Vazhaipoo - 1
Salt - to taste
Oil - for frying
Corn flour - 2 tsp
Spice powder - 1 tsp
(Coriander, pepper, cumin, Chilli)
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tsp

Clean Vazhiapoo/Plantain flower.
Mix all the ingredients given above and make a paste.
Add the cleaned florets to the paste and mix well.
Leave it for few minutes and fry in oil.

Word of caution:
Make sure you drop the fried ones in tissue paper and then attack as the thirsty plantain flower drinks more oil :)

Friday, January 20, 2012

Wonders of Nature - Food and its shape

                                                        A wonderful video that I came across.

Chickpeas bajji

Chickpeas - 1 cup
Rice flour : Besan flour : Water = 1 : 2 : 4
Salt and chilli powder - to taste
Hing - a pinch
Oil - for frying

Soak chickpeas in water overnight and pressure cook. Don't overcook Chickpeas.
Wash and drain water from chickpeas. Wipe it with a clean towel.
Mix Rice flour, besan flour and water as per the given ratio. Add Hing.
Add salt and chilli powder according to your taste.
Add the cooked chickpeas to the mix and mix well.
Heat oil and keep in medium heat.
When oil is ready, drop chickpeas and fry till they are golden brown in colour.

Thursday, January 19, 2012

Nonbu Kanji (Rice Soup)

This is my favourite Kanji that is specially prepared during Ramzan for Iftar. Ramzan fasting is incomplete without this nonbu kanji. I love to have vadai/bajji dipped in this kanji and that is the best dish for starved stomach :)

Rice - 1 cup
Moong dhal - 1/4 cup
Cumin seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Cloves, cinnamon, bay leaf - 1
Garlic cloves - 10
Chopped vegetable - 1 cup
Ginger-garlic paste - 1 tbsp
Ghee - 2 tsp, Oil - 2 tsp
Onion - 1 finely chopped
Tomato - 1 finely chopped
Coriander leaves - few
Mint leaves - few
Cumin powder - 1 tsp
Green chillies - 2
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coconut milk - 1/2 cup
Water - 5 cups + 2 cups
Salt - to taste

Wash and soak rice and moong dal in water.
Grind Rice and moong dal in mixie for few seconds..
Heat oil and ghee in pressure cooker.
Add cloves, cinnamon, bay leaf and fry for few seconds.
Add finely chopped onion and fry till onion is soft.
Add green chillies and fry.
Add ginger-garlic paste and fry till raw smell goes off.
Add garlic cloves, chopped tomato, chopped vegetables and fry one by one.
Add coriander leaves, mint leaves and fry.
Add cumin powder, chilli powder, turmeric powder and salt.
Add broken rice and moong dal and fry.
Add 5 cups of water and adjust salt.
Pressure cook for 5-6 whistles. When done, open and mash it slightly.
Add coconut milk and 2 cups of hot water and boil.
Nonbu kanji is ready !!!

Linking this to Priya's Healthy Diet Event - Warm Soups , Let's Cook Rice event and New U event.

Coriander Rice

Rice - 2 cups
Coriander leaves - 2 bunch
Mint leaves - few
Urad dal - 1 tsp
Hing - 1/2 tsp
Garlic cloves - 2
Tamarind paste - 1-2 tsp
Red chillies - 3
Oil - 1 tsp
Salt - as per taste

For tempering:
Oil- 2 tsp
Mustard seed - 1 tsp
Urad dal - 1 tsp
Curry leaves - few

Boil rice and keep separately.
Clean and chop coriander leaves and mint leaves.
Heat 1 tsp of oil in a pan. Fry mustard seed,  hing and urad dal.
Add red chillies and garlic cloves and fry for few seconds.
Add chopped coriander and mint leaves and fry for few minutes.
Cool this mixture and grind it in mixie along with tamarind and salt.
Heat oil, add mustard seed, urad dal and curry leaves.
Add the ground mixture to the pan and fry for few minutes.
Add boiled rice to this mixture and mix well. Serve hot !!!

Wednesday, January 18, 2012

Chickpeas Pulao

Basmati Rice - 2 cup
Cooked Chickpeas - 1 cup
Potato(small) - 1
Garlic cloves - 4 finely chopped
Ghee - 2 tsp
Oil- 1 tbsp
Bay Leaf,  Cloves,  Cardamom - 1
Onion - 1 finely chopped
Green Chillies Slitted - 3
Cashews - 10-15 (optional)
Cumin seeds - 1 tsp
Biryani powder - 1 tsp (optional)
Turmeric  powder - 1/4 tsp
Mint - few leaves
Water - 3 Cups
Salt - to taste
Soak Chickpeas overnight and pressure cook with water for 15 minutes.
Wash and soak rice for half an hour.
Heat oil and ghee in a non-stick pan.
Add bay leaf, cloves and cardamom and fry or few minutes.
Add cumin seeds and fry.
Add chopped garlic cloves and fry.
Add cashews and fry.
Add chopped onions and sauté for few minutes.
Add slitted green chillies. Add turmeric powder, Biryani powder and salt.
Add chopped potato and fry till it is half-cooked.
Add boiled chickpeas and mix well.
Wash soaked rice, drain water and fry for few minutes without breaking the rice.
Add 3 cups of water and adjust salt.
Add 1 tsp of ghee and mix well. Let it boil.
When  60%  is cooked, keep in low flame and cook till done.

Saturday, January 14, 2012



To Soak:
  1. Par-boiled rice - 1 cup
  2. Moong dal - 3/4 cup, Urad dal - 1/4 cup
  3. Bengal gram , Toor dal - 1/2 cup
To Grind with the coarse mixture:
  1. Red Chillies - 3-4
  2. Fennel seeds - 1 tsp
  3. Ginger - an inch chopped finely
  4. Green chillies - 1 chopped
  5. Hing - a pinch
  6. Salt - to taste
To Mix:
  1. Onion - 1 finely chopped
  2. Curry leaves - few chopped finely
  3. Grated coconut - 1/2 cup
  4. Coriander leaves - few leaves chopped finely
  5. Turmeric powder - a pinch
Soak the ingredients in water for 4-5 hours. Soak 1, 2 and 3 items separately.
Wash and grind the soaked ingredients coarsely along with red chillies, green chilli, fennel seeds, ginger and salt. Add little water and bring it to medium consistency neither too thick nor too thin.
Add the ingredients under "To Mix" to the adai batter and mix well.
Heat a non stick tawa and pour a ladle of adai batter and spread. Don't drag it too much let it be little thick. Add a tsp of oil around it and wait till it gets cooked.
Then turn it over to the other side and add a tsp of oil around the adai and wait till it gets cooked.
When both sides are cooked, remove from tawa. Serve with aviyal, chutney or sambar.
Linking this to 'Love for Lentils' event .

Friday, January 13, 2012

Healthy Herbal Soup

Herbs are healthy by nature. Never need to say how aromatic and flavorful the herbs are.

Enjoy a flavorful and aromatic healthy herbal soup :)


Coriander leaves - 1 handful
Mint leaves - 1 handful
Methi leaves  - 1 handful
Oregano leaves - If it is fresh, just 1 leaf is enough.
Just crush it and use. If you are using dried oregano, add 1 tsp.
Indian borage (Karpooravalli/omavalli) - 1 leaf (torn up)
Lemon juice - 1 tsp
Water - 2 cups
Pepper - 1 tsp
Salt - to taste


Boil 2 cups of water.
Add all herbs and let it boil until it shrinks and the flavor gets mixed with water.
Add salt, lemon juice and pepper.
If you like to eat the leaves, then soup can be served with leaves topping some fresh coriander leaves or squeeze out the juice out of herbs using a strainer and have a clear soup.


  1. If you want a thick soup, then mix corn flour with water so that they are lump free and add this to the soup while boiling and switch off the stove when soup thickens.

  1. Add more variety of  herbs you would like to add to the soup.

This entry goes to 'Priya's Healthy Diet Event - Warm Soups' event.

Thursday, January 12, 2012

Tapioca Soup /Maravallikizhangu Soup/ Kappakizhangu Soup

Grated Tapioca - 1 cup
Water - 2 cups
Butter - 2 tsp
Dried Oregano - 2 tsp
Salt - to taste
Pepper powder - 2 tsp

Peel the skin of Tapioca and grate.
Heat pan, add butter, add grated tapioca and fry till it changes its colour.
Add 2 cups of water and let it boil.
Add salt, oregano and pepper powder.
Cook till Tapioca is tender.
When soup thickens, switch off the stove.

Sending this entry to Priya's Healthy Diet Event - Warm Soups

Saturday, January 7, 2012

Paneer Peas Masala

Peas - 1 1/2 cup
Paneer cubes - 1 pack
Cream - 1/2 cup (optional)
Onion - 1
Tomato - 2
Ginger garlic paste - 3 tsp
Butter/oil - 4 tsp
Mint / Coriander leaves - few
Chilli powder - 1 tsp
Salt - to taste
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp

Soak peas in water overnight. Pressure cook for 5-6 whistles.
Grind tomato and onion to a fine paste.
Heat oil/butter in a pan.
Add ginger garlic paste and fry till raw smell goes off.
Add tomato and onion paste and fry till oil comes out.
Add all spice powder and salt.
Add Coriander and Mint Leaves.
Add cooked peas and mix well. Add paneer and mix well.
Add 1 cup water and boil for 5 minutes.
Add cream (Optional).
Add pepper and mix well.
Garnish with corinader leaves.
Paneer Peas Masala is ready.

Pulikaaichal/ Puliodharai

Ingredients :
Tamarind (Lemon size)
Bengal gram - 2 tbsp
Urad dal - 2 Tbsp
Fenugreek - 1 tsp
Salt - to taste
Curry leaves - few
Mustard - 1 tsp
Red chillies - 6
Sesame oil - 4 tbsp
Hing - 1 tsp
Turmeric powder - 1 tsp

Soak tamarind in warm water and squeeze out 1 cup thick pulp.
Heat oil in a pan. Add Mustard. When it crackles, add fenugreek, Urad dal and bengal gram. Fry for few seconds. Add hing. Add Curry leaves, red chillies, turmeric powder and salt. Add tamarind pulp. Let it boil till oil separates out. Cool it and store it in air-tight container.

For puliodharai, add this paste to boiled rice and mix well.

Sunday, January 1, 2012

Macaroni - New Year Wish :)

Macaroni - The best thing I love about my macaroni is the dried oregano leaves. Dried Oregano leaves are fragrant and flavourful. I love it !!! If you have not already tried oregano leaves, I strongly recommend you to add oregano to your food.

Health benefits of oregano: They have antibacterial properties and they act as strong anti-oxidants too...and they are good source of Vitamin A, C, E, magnesium and manganese. It clears sinuses, headches, tension which is very very important for me :))) .

Boiled Macaroni - 1 cup
Onion- 1
Tomato - 1
Dried Oregano leaves - 2-3 tsp or acc to your taste
Coriander leaves - few
Mustard - 1 tsp
Oil - 2 tsp
Lemon - 1 tsp
Pepper - 1 tsp

Heat pan and add oil. Add mustard, onion, tomato, 1 tsp oregano and fry one by one. Then add boiled macaroni and stir till it mixes well. When done, sprinkle pepper, oregano, lemon and coriander leaves mix and serve hot.

Gobi Peas Masala

Cauliflower - 2 cup florets
Peas - 1/2 cup
Cream - 1/2 cup (optional)
Tomato - 3
Ginger garlic paste - 3 tsp
Butter/oil - 4 tsp
Mint / Coriander leaves - few
Chilli powder - 1 tsp
Salt - to taste
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp

Boil Cauliflower florets and keep aside.
Grind tomato.
Heat oil/butter in a pan.
Add ginger garlic paste and fry till raw smell goes off.
Add tomato puree and fry till oil comes out.
Add all spice powder and salt.
Add Coriander and Mint Leaves.
Add cooked cauliflower, peas and mix well.
Add 1 cup water and boil for 5 minutes.
Add cream (Optional).
Add pepper and mix well.
Gobi Peas Masala is ready.

Oats Pongal

Health Benefit of Oats as quoted by WHF:
Lower Cholesterol Levels
Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease
Prevent Heart Failure with a Whole Grains Breakfast
Significant Cardiovascular Benefits for Postmenopausal Women
Enhance Immune Response to Infection
Oats and Other Whole Grains Substantially Lower Type 2 Diabetes Risk
Health-Promoting Activity Equal to or Even Higher than that of Vegetables and Fruits

Oats - 1 cup
Green gram - 1/2 cup
Salt - to taste
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Ginger - an inch

For tempering:
Green chilli - 2 Slitted
Curry leaves - few
Cumin - 1 tsp
Pepper - 1 tsp
Cashews - 2 tsp
Ghee/Oil - 2 tsp

Dry fry Oats and pasiparuppu separately.
Pressure cook Oats and Grren gram with chopped ginger, salt, hing and 3 cups of water.
Cook for 4-5 whistles. Release the pressure and mash the cooked oats.
In a separate pan, add ghee/Oil fry green chilli, cumin, pepper, curry leaves and cashew.
Add this mixture to the cooked oats and mix well.
Oats Pongal is ready to eat!!!

Sending this to Zesty Palette's 'New U' event