04 November 2008

Vegetable Pulao

This is one of the easiest and can be made in a jiffy !


Basmati rice - 1 cup
Vegetables - (carrots n beans) - 1 1/2 cup
onion - 1 medium sized
tomato - 1 no
chilli powder- 1 tspn
turmeric powder - 1/2 tspn
coriander powder - 1 tspn
garam masala - 1/4 tspn
salt - acc to taste
coriander leaves - a bunch
oil - 1 tbspn


  • Heat oil in a pressure cooker and add the finely chopped onions and fry fro few mins
  • then add the cubed carrots and chopped beans and fry for a while
  • add the finely chopped tomatoes and fry for few mins
  • add all the chilli powder,coriander, garam masala ,turmeric and salt and keep sauting for a min or 2
  • then add the washed rice to it and saute for 1 min
  • then add 2 cups of water and check for salt
  • then add the finely chopped coriander leaves and stir it once and close the lid
  • after 1 whistle remove from flame
  • serve it with raita ir any curry of ur choice

Potato Buns

I found this recipe in divya's blog ..i wanted to try it out immediately...
it came out so well. an excellent tea time snack !

Paruppu vadai

Paruppu vadai is made out of dal dumplings fried in oil .
it tastes excellent when eaten hot. here goes the recipe. I happened to do this for a potluck on Diwali party.


Channa dal - 500 gms
Onions - 2 big nos
Curry leaves - 4 stalks
Dried red chillies - 4 nos
cumin seeds - 2 tspns
fennel seeds - 2 tspn
salt - approx 2 tspn(acc to taste)
asafoetida - 1/4 tspn
oil- 3 cups for frying

  • Soak the channa dal for abt 2 hrs
  • when they have doubled in size set aside about 5 tbspns of channa dal, this gives a crunchy taste to the vadai
  • grind the remaining channa dal along with the red chillies to a coarse paste and add the chopped onions,roughly chopped curry leaves and cumin,fennel,asafoetida , salt ,coarsely grinded channa paste and the remaining dal and mix thoroughly .
  • heat oil and meanwhile gently form lemon shaped balls out of this coarse paste and press it down with your palms
  • when done fry these in batches and serve it hot with any chutney of ur choice or enjoy it as such.

03 November 2008

Egg Macroni


Pasta - 200 gms
Onion - 1 medium sized
Egg - 2 nos
Tomato puree - 4 tbspn
Garam masala - 1/4 tspn
Chat masala - 1/4 tspn
Chilli powder - 1/4 tspn
Coriander powder - 1/4 tspn
Pepper powder - 1/4 tspn
Salt - acc to taste
Oil - 2 tspn
Butter - 1 tspn

  • Boil the pastas with 1 tspn o f butter and drain and keep aside
  • In a pan heat oil and add the finely chopped onions and when they become golden brown add the tomato puree and saute for few mins and then set aside.
  • In a larger pan add oil and break open the eggs and all the above mentioned masalas and keep sauting till the eggs get scrambled
  • at this stage add the boiled and drained pastas and saute for few secs and then add the previously prepared onion and tomato paste .
  • make sure the pastas are properly covered with the masalas
  • serve it for breakfast or as a evening snack.

01 November 2008

Prawn 65


Prawns(cleaned & deveined) - 30 (small) or 15 (big)
soy sauce - 1 tbspn
vinegar - 1 tbspn
Ginger garlic paste - 1/4 tspn
Red Color - a pinch (optional)
Coriander powder - 1/4 tspn
Chilli powder - 1/4 tspn
garam masala - 1/4 tspn
turmeric powder - 1/4 tspn
Corn flour - 1 tbspn
Egg white - 1 no
Salt - acc to taste
Oil - 1/2 to 3/4 cup of oil for frying

For seasoning

Curry leaves - few
Green chillies - 2 to 3

  • Heat a pan(no oil needed) and add the prawns and turmeric powder.the prawns will leave water . keep sauting gently until the water dries up.now u can see the prawns coiled up at this stage remove from flame and allow it cool
  • in a bowl add the prawns , ginger garlic paste, soy sauce,vinegar,coriander powder,garam masala powder,chilli powder,salt n red food color and leave it for atleast 30 mins to get marinated. i usually leave it for 2 to 3 hrs.
  • Mix the egg white and corn flour to the prwans and leave it for 5 to 6 mins
  • Heat oil in a pan(i usually use a small pan to reduce the amount of oil) and then fry the prawns in bathches of few .
  • when done... heat abt 1/4 tspn of oil in another pan and ad the curry leaves and the green chillies cut lengthwise and then add the prawns saute for few secs and serve them hot as an appetizer