Friday, February 26, 2010

Romantic Candle light dinner

Well, here am sharing the  Romantic Candle Light Dinner Ideas for you. When you feel bore on your daily schedules and not able to spend the time like the way you would  have in your mind with your spouse. A routine life will get tiresome at one point of time, so try to enhance the lifestyle with different innovative ideas to cherish you and your spouse to make it in lovable way.Going for Candle light dinner to restaurant may not affordable at all the times, then why not you have the plan for setting the candle light dinner at your home itself with more comfortable ambience than the restaurants.If you start to do the elegant candle light dinner at your home means you will start to feel the elegant romantic lifestyle changes in your life.Here am giving you the ideas of my candle light dinner experience and also common tips for working and couples having kids.

Ideas and tips for Romantic Candle light Dinner:

1.First decide the convenient date for candle light dinner, preferebly on weekends without any commitments.

2.After deciding the convenient day for both of you, now make a plan about the menus,ambience,music on the candle light dinner day well plan before one week the day.

3.Initially, me and my hubby use to go dining out for candle light dinner once in a month. But, now last 5 months i planned to do it at our home itself. We felt more comfortable at our home with what we are having and enjoying the nice dinner.We can also create the nice ambience and recipes  like in restaurant at our home itself with affordable prices.

4.I use to plan the date and menus week before the day. Ask my hubby to not make commitments on the day.Then only i can make weekend shopping according to my menu plans. Discuss with your hubby and plan your menu according to both of your favourite recipes.

5.Dont ever try the new recipes on that day, try to prepare all the foods well before in the afternoon itself.

6.If you are having kids , then first give food to your kids and make them to sleep or put them favourite DVD'S at their room. Make them to satisfy first.

7.First clean your house to look nicely especially your candle light dinner place. Our dining table is near to my kitchen, so i use to clean my kitchen boards everything. Spray the room with your favourite air freshners.

8.Now set the dining table with light linens, scented candles with stand , nice napkins , serving bowls, plates and dishes and drinks.

9.Before your dinner, light up the candle and switch off your TV and put your mobile in silent mode.Create dimmed lighting for the room where you will be dining.

10.Plan the 3 or 4 course menu according to your wish.

11.We prefer 3 course menu sometimes 4 course menu  like  Simple appetizer, Soup , main course and Dessert.

12.Both of us will dress up with our simple comfortable outfits and My hubby put nice music in our laptop.

13.It's the time to share each other about your joyous happenings about your life.So, dont think about others and other issues.

14.Enjoy Your Romantic Candle light dinner with light music in the dimmed light with lots of love with your spouse.

Thursday, February 25, 2010

Paruppu Keerai kadaisal

1.Thandu Keerai (amaranth tender or amaranth leaves) - 2 cups
2.Moong Dhal - 1/2 cup
3.Green Chillies - 3 nos
4.Garlic pods - 3 nos
5.Sliced Onions - 1/2 cup
6.Salt - to taste
7.Turmeric Powder - 1 tsp

For Seasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Curry Leaves - few

1.Pressure cook the dhal with turmeric powder for 4 whistles and keep it aside.
2.Heat the Oil in the kadai and season the ingredients.
3.Add the sliced onions and Green chillies.
4.Saute it well for 5 minutes and then add the chopped Greens.
5.Leave it to cook for a while and add the cooked dhal and salt.
6.Mix it well and add little water to cook.
7.Serve Paruppu Keerai for Hot Rice.

Pooran Poli ( Bobbatlu)

1.Maida Flour - 1 cup
2.Warm Milk - 1/2 cup
3.Butter - 1 tbsp
For Filling(Pooranam):
1.Grated Coconut - 1 cup
2.Jaggery - 1/2 cup
3.Ghee - 2 tbsp
4.Cardamon Powder - 1 tsp
5.Nutmeg Powder - 1 tsp ( optional)

1.Heat the ghee in a wok and add the grated coconut ,saute it well in a low fire.
2.After getting the coconut roasted smell add the jaggery,cardamom powder and saute it well.
3.Saute it till the jaggery melts.
4.Take off the pan fromthe fire and leave it to cool.
5.By the time make the dough with all the ingredients mentioned above.
6.The dough should be very smooth and almost mixed with ghee.
7.Now take a small ballof dough and roll out into small circle,place te the coconut filling in the centre part of the dough.
8.Now get together the edges of the dough to the top of the filling.
9.Roll out the dough or else use the plastic sheet ,apply the oil in the plastic sheet and pat the dough by using the hands into the small poori shape.
10.Heat the pan with oil or ghee,put the dough into the pan and add the ghee or oil on the edges to cook.
11.Turn it into both sides.
12.Serve the Warm Opputu's .

Mixed Veg Curry(Avial)

1.Diced Mixed Vegetables - 2 cups
(Raw Banana,Carrots,Beans,Butter Beans,White Pumpkin,Drumstick)
2.Coconut Oil - 1 tbsp
3.Curry Leaves with stem - 2
4.Curd - 1/2 cup
5.Mustard seeds - 1 tsp

For Grinding:
1.Grated Coconut - 4 tbsp
2.Green Chillies - 4 nos
3.Cumin seeds - 1 tsp

1.Grind the ingredients and keep it aside.
2.Cook the vegetables without leaving the whistles.
3.Heat the oil in the wok and season with mustard seeds , curry leaves.
4.Now add the cooked vegetables,grounded paste ,curd and salt.
5.Leave it for 5 minutes till the raw smell goes off.
6.Serve the Avial with Hot Rice , Dhal ,Morkuzhambu.

White Pumpkin Kootu

1.White Pumpkin - 2 cups
2.Chana Dhal - 1/2 cup
3.Turmeric Powder - 1 tsp
4.Salt - to taste

For Grinding:
1.Grated Coconut - 4 tbsp
2.Green Chillies - 3 nos
3.Jeera Seeds - 2 tsp
4.Oil - as reqd

For Seasoning:
1.Mustard Seeds - 1 tsp
2.Curry Leaves - few

1.Pressure Cook the Chana Dhal with Turmeric Powder for 4 whistles and keep it aside.
2.Heat the oil in tha pan and season the ingredients and put the cubely sliced Pumpkins,saute for a while.
3.Grind the items under for Grinding and mix it with the mixture.
4.Mix it well and add a salt.
5.Now add the cooked dhal and leaves to cook for 10 minutes.
6.Its time to serve the Neer Poosanikkai Kootu for Hot Rice and Sambar.

Gram Flour Cakes ( Dhokla)

1.Gram Flour - 1 Cup
2.Curd - 2 tbsp
3.Asafoetida - A Pinch
4.Baking Powder - 1/2 tsp
5.Salt - to taste
6.Oil - as reqd
7.Turmeric powder - 1 tsp
8.Ginger n Garlic Paste - 1 tsp
9.Lemon Juice - 1 tbsp

For Seasoning :
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Chana dhal -1 tsp
4.Curry leaves - few
5.Green chillies - 3 nos

1.Mix all the ingredients except oil and make the batter by adding little warm water.
2.The Batter should be in smooth thick paste.
3.Grease the baking vessel and pour the dhokla batter in it,steam it for about 10 to 15 minutes.
4.Cut the dhoklas into small square shapes.
5.Heat oil in the pan and season the items under seasoning.
6.Now add the dhokla pices and mix it well.
7.Serve the Hot Dhoklas with Mint or Cilantro chutney.

Poori Kizhangu

1.Wheat /Maida Flour - 2 cups
2.Sooji (Rava) - 2 tbsp
3.Salt - to taste
4.Baking Powder - A pinch
5.Oil - For deep Frying

Potato Masal:
1.Cooked Potato - 3 nos
2.Slliced Onions - 1 no
3.Green Chillies - 3 nos
4.Curry Leaves - Few
5.Gram Flour - 1 tbsp
6.Oil - as reqd
7.Salt - To taste
8.Turmeric Powder - 1 tsp

For Seasoning:
1.Mustard seeds - 1 tsp
2.Jeera - 1 tsp
3.Chana dhal - 1 tsp

To Prepare the Poori Dough:
1.Mix all the ingredients except oil and Knead the Poori dough by adding little warm water.
2.The Consistency for the dough should be smooth.
3.Keep it aside for 10 minutes.
4.Take a Golf Ball size dough .
5.Roll the dough into 6'' ,by the time heat the oil in the pan.
6.Put the Poori's in the Hot oil.
7.Turn into both sides till it turns to golden brown.
8.Drain it and serve with Kizhangu.

To prepare the Potato Masal:
1.Cook the potatoes and peel it.
2.Cut the potatoes using your hands,dont smash it.
3.Heat the oil in the wok and season the items.
4.Add the sliced onions and saute it well.
5.Now add the green chillies and curry leaves.
6.Mix the gram flour and turmeric powder with little water, without forming any lumps.
7.Now add the potatoes in the pan and mix it well.
8.Add the 1 cup of water and salt .
9.After getting 2 boils add the gram flour mixture in it.
10.Leave it for 10 minutes,till it turns into thick.
11.Now enjoy the poori masal.

Suraikkai Thattai payar kuzhambhu

1.Cow Peas - 1 cup
2.Kalabash (small) - 1 no
3.Tamarind Pulp - 1/2 cup
4.Curry Leaves - Few
5.Salt - to taste
6.Turmeric Powder - 1 tsp
7.Oil - as reqd

For Grinding:
1.Sliced Onions - 1 no
2.Grated Coconut - 4 tbsp
3.Dry Red Chillies - 3 nos
4.Dhania Powder - 1 1/2 tbsp
5.Garlic Pods - 3 nos
6.Jeera - 2 tsp

For Seasoning:
1.Mustard Seeds - 1 tsp
2.Curry Leaves - few
3.Methi Seeds - 1 tsp

1.Soak the Cow Peas for 2 hours and cook it with 1 tsp of Salt for 5 whistles,it should not be mushy.
2.Then peel the kalabash and cut into small pieces.
3.Heat 1 tsp of oil in the pan and roast the ingredients under for Grinding and then grind the ingredients to a smooth paste.
4.Now heat the oil in the skillet and season the items under seasoning.
5.Add the Kalabash and saute it well for 5 minutes.
6.Then add the grounded paste , salt ,Turmeric Powder ,1 cup of hot water to boil.
7.After the 2 boils add the tamarind pulp and cooked cow peas.
8.Leave it for 4 to 5 boils.
9.Now Serve the Thattai Payar Suraikkai Kuzhambhu with Hot Rice.

Raw Plantain Tomato Kootu

1.Raw Plantains - 1 cup
2.Cooked Chana Dhal - 1/2 cup
3.Turmeric Powder - 1 tsp
4.Tomatoes - 2 nos
5.Onions - 1/2
6.Sambar Powder - 1/2 tbsp
7.Salt - to taste
8.Oil - as reqd

For Seasoning:
1.Oil - as reqd
2.Mustard Seeds - 1 tsp
3.Curry leaves - few

1.Pressure cook the chana dhal and raw plantains with turmeric powder,keep it aside.
2.Heat the oil in the pan and season the ingredients.
3.Add the sliced onions and saute it for a while.
4.Add the sliced tomatoes and cook it for 5 minutes.
5.Now add the cooked chana dhal and Raw Plantains.
6.Now add the sambar powder and salt.
7.Leave it to cook for 10 minutes.
8.Now serve it with Sambar Sadham or with Morkuzhambhu Rice.

Potato Kurma for Rice

1.Potatoes - 6 nos
2.Sliced Onions - 1 no
3.Green Chillies - 1 no
4.Salt - to taste
5.Oil - as reqd
6.Turmeric powder - 1 tsp

For Grinding:
1.Small Onions - 1/2 cup
2.Grated Coconut - 4 tbsp
3.Green Chillies - 2 nos
4.Coriander Powder - 1 tbsp
5.Cumin Seeds - 1 tsp
6.Pepper corns - 1 tsp

For Seasoning:
1.Oil - as reqd
2.Mustard Seeds - 1 tsp
3.Curry Leaves - few

1.Roast and grind the ingredients under for Grinding,Keep it aside.
2.Boil the potatoes and cut into pieces.
3.Heat the oil in a pan and season the items.
4.Add the sliced onions ,Green chilly and saute it for a while.
5.Now add the grounded paste ,salt,turmeric powder and 2 cups of hot water.
6.After 2 boils add the cooked potatoes and leave it for another 10 minutes.
7.Now its ready to Serve with Hot Rice.

Cabbage Kootu

Ingredients :
1.Chopped Cabbage - 2 cups
2.Cooked Chana Dhal - 1/2 cup
3.Oil - as reqd
4.Mustard Seeds - 1 tsp
5.Curry Leaves - few
6.Salt - to taste

For Grinding:
1.Grated Coconut - 4 tbsp
2.GreenChillies - 3 nos
3.Jeera Seeds - 1 tsp

1.Grind the ingredients into a smooth paste and keep it aside.
2.Pressure cookthe chana dhal with turmeric powder and keep it aside.
3.Heat the oil in a pan and seasonthe mustard seeds,curry leaves.
4.Add the Chopped Cabbage and cook for a while.
5.Now add the grounded paste, salt and 1/2 cup water to cook.
6.Serve the Cabbage Kootu for Chapathi or For Rice and Sambar.

Carrot Usili

1.Carrot - 2 cups
2.Cooked Moong Dhal - 1/2 cup
3.Onions - 1/2 cup
4.Green Chillies - 2 nos
5.Curry Leaves - few
6.Grated Coconut - 1/2 cup (Optional)
7.Mustard Seeds - 1 tsp
8.Oil - as reqd
9.Salt - to taste

1.Half Cook the Moong Dhal with turmeric powder and keep it aside.
2.Heat the oil in a pan and season the mustard seeds,curry leaves.
3.Add the sliced onions,Green Chillies and saute it for a while.
4.Now add the chopped Carrots and add little water to cook.
5.After 5 minutes add the Half Cooked Moong Dhal ,Salt and close the lid to cook.
6.Atlast add the grated Coconut.
7.Serve the Carrot Usili for Chapathi or with Hot Rice.

Tomato Chutney - 1

1.Chopped Tomatoes - 4 nos
2.Garlic pods - 3 nos
3.Curry Leaves - few
4.Oil - 1 tbsp
5.Red Chilli Powder - 3 tsp
6.Turmeric Powder - 1 tsp
7.Mustard Seeds - 1 tsp
8.Sliced Onions - 1/2
9.Salt - to taste

1.Heat the oil in a pan and season the mustard seeds , Curry Leaves.
2.Now add the garlic pods and sliced Onions,saute it well .
3.Then add the chopped tomatoes and saute it till the tomatoes got smash.
4.Add the turmeric powder,red chilli powder and Salt.
5.Leave it to cook till the oil spreads on the top.
6.This tomato chutney can serve for Chapathi and for Idli,Dosai.

Kovai Brinjal Tomato Chutney

1.Brinjals - 5 nos
2.Tomatoes - 3 nos
3.Green / Red Chillies - 3 nos
4.Curry Leaves - few
5.Garlic Pods - 3 nos
6.Small Onions - 1/2 cup
7.Oil - 1 tbsp
8.Salt - to taste

1.Heat the oil in a pan and season the mustard seeds ,Curry Leaves.
2.Add the chopped onions,chillies and saute it well.
3.Now add the Garlic pods,Brinjals,Tomatoes,Salt and saute it for 5 minutes.
4.Saute it for 5 to 10 minutesand close the lid cook for 3 whistles.
5.After the whistles opn the lid and smash the chutney with paruppu mathu or smash it with the back side of the Karandi or spoon.
6.Serve this Kathrikkai Thakali Chutney for Hot Idlis.

Tomato Chutney - 2

1.Chopped Tomatoes - 2 nos
2.Sliced Onions - 1 1/2 nos
3.Red Chillies - 3 nos
4.Urad Dhal - 1 tbsp
5.Grated Coconut - 2 tbsp
6.Curry Leaves - few
7.Mustard Seeds - 1 tsp
8.Oil - 1 tbsp

1.Heat the oil in a pan and add the Urud dhal.
2.Then add the sliced onions,Red Chillies and saute it for a while till it turns light golden brown.
3.Now add the chopped tomatoes and mix it well till the tomatoes gets smash.
4.Take all these things out from the pan and lastly fry the grated coconut to light golden brown.
5.Grind all the things in a Mixie to a smooth paste.
6.Heat the oil in a frying pan and season the mustard seeds ,Curry leaves.
7.Pour it on the top of the chutney.
8.Serve the Hot Tomato Chutney for Idli,Dosai.

Kadalai Paruppu Tuvayal

1.Chana Dhal - 1/2 Cup
2.Grated Coconut - 5 tbsp
3.Dry Red Chillies - 3 nos
4.Tamarind - little bit
( Naphthalaene ball size)
5.Curry Leaves - few
6.Garlic Pods - 3 nos
7.Salt - to taste
8.Oil - 1 tbsp

1.Heat the Oil in a pan and put the curry leaves,garlic pods to fry.
2.Add the tamarind , red chillies and chana dhal to fry.
3.After chana dhal got roasted now add the grated coconut and fry it till the coconut turns light golden brown.
4.The coconut and chana dhal should be in Light goldenbrown color.
5.Now grind all the things to a coarse consistency.
6.Serve the Paruppu thuvayal for Rasam Rice or with Hot Kanji.
7.If you dilute the thuvayal,can also use it for Dosai and Idli.

Okra Tamarind Kootu

1.Okra - 2 cups
2.Tamarind Pulp - 1/2 cup
3.Green Chillies - 1 no
4.Chopped Small Onions - 1/2 cup
5.Curry Leaves - few
6.Sambar Powder - 2 tsps
7.Turmeric powder - 1 tsp
8.Salt - to taste
9.Oil - as reqd

1.Heat the oil in the pan and season the mustard seeds ,curry leaves.
2.Now add the chopped onions and green chillies.
3.Saute it well for 5 minutes and add the chopped Okra.
4.Cook the Okra for a while.
5.After got half cook add the tamraind pulp,turmeric powder and salt.
6.Leave it to cook till the mixture turns thick.
7.Serve the Okra puzhi Kootu for Hot Rice.

Vegetable Fried Rice


1.Basmathi Rice - 1 cup
2.Mixed Vegetables - 1 1/2 Cup
(Beans,Carrot- Cut into small cubes,Cauliflower Florets,Green Peas,Corn Kernels)
3.Grounded Black Pepper - 2 tbsp
4.Salt - to taste
5.Oil - as reqd
6.Mixed Whole Spices - ( Cinnamon,Cardamom,Cloves - each one)


1.Heat oil in the cooker and Fry the Vegetables with salt n Black Pepper for 5 minutes.

2.The Vegetables should not be overcook n shld n't change its colour.

3.Now add the rice with the vegetables and saute it for a while.

4.Then add the hot water to the Rice.
(My measurement for the fried rice is for 1 cup of rice = 1 1/2 cup of hot water).

5.Leave it to cook for 2 whistles.

6.Open the Pressure cooker and separate the Rice with the Fork.

7.It should not be Overcook.

8.Serve the Hot Vegetable Fried Rice with Potato Kurma.

Pasta and Chicken Salad


1.Pasta - 250 gm
2.Skinned and Cooked chicken Pieces - 1 cup
3.Mayonnaise - 3 tbsp
4.Grated Carrot - 4 tbsp
5.Finely Chopped Onions - 1
6.Ground Black Pepper - 1 1/2 tbsp
7.Lettuce Leaves - 1 cup
8.Seeded Chopped Tomatoes - 2
9.Ginger n Garlic Paste - 1 tbsp
10.Turmeric Powder - 1 tsp
11.Salt - as reqd
12.Oil - as reqd


1.Cook the chicken with Ginger n Garlic paste,turmeric powder and salt.

2.Cut the cooked chicken into small pieces.

3.Cook the Pasta with little salt ,after it got cook out Drain the water and keep it aside.

4.Heat 1 tbsp of oil in the wok and fry the cooked pasta for 5 minutes,keep it aside in a bowl.

5.Then add the chopped onions,tomatoes,lettuce leaves,Grated carrot,Ground Pepper,Cooked Chicken and Mayonnaise,little bit of salt to taste.

6.Mix all the ingredients with the pasta.

7.Mix it well with two spoons.

8.Serve the Chicken and Pasta Salad with Boiled Egg or with Fried Chicken .

Malaysian Roti Canai


1.All Purpose flour(Cake Flour or maida)- 2 cups

2.Ghee and oil - 1/2 cup (together)

3.Water - as needed

4.Salt - for taste

Method 1- For Dough:

1.Sift the flour and salt in a large bowl.

2.Make a hole in the centre of the flour mixture and pour the ghee and oil.

3.Rub the flour and ghee mixture nicely till you get the granules texture.

4.Add enough water to make the dough, knead it gradually.

5.Apply the oil on the dough and put it back in the same bowl for 3 hrs to get pliable dough.

Method 2 : For Rolling

1.After the dough get stretched, make it into small balls.

2.Use your Kitchen counter for rolling it is very comfortable than the rolling board.

3.Grease it well the counter and now try to roll the dough ball as much as you can do.

4.Roll like a thin paper in square shape.

5.Now, use ur hands to fold the sheets.

6.Fold the one end of the dough to the centre part of it and repeat the same for the other end.

7.Now you got like pancake shape, again fold the bottom end of the dough to the centre part and repeat the same for the top end.

8.Now you got like folded hanky shape.

9.Try to press the dough with your hands on the ends and try to stretch it.

10.Heat the skillet and grease it well with the ghee and oil mixture.

11.Put the roti canai till it turns golden brown.

12.Apply ghee and oil on both sides, then only you will get crispy Roti's.

13.Serve hot with Malaysian Chicken Curry. But, We tried with chana masala in Malay Style.


1.This Roti canai is same like our Parotta , but we dont need to add egg in it.

2.Malay food is the fusion of Indian style of Cooking, all the Curries with Coconut milk.

Spicy Chana Rice


1.Basmathi Rice - 1 cup
2.Sliced Onions - 1
3.Chopped Tomatoes - 3
4.Green Chillies - 3
5.Chopped Ginger n Garlic - 1 tbsp
6.Mixed Whole Spices - Cinnamon,Cardamom,Cloves
7.Jeera - 1 tsp
8.Turmeric Powder - 1 tsp
9.Overnight soaked Chana Dhal - 1 cup
10.Salt - to taste
11. Oil - as reqd


1.Heat oil in the Pressure Cooker,season the whole spices and jeera seeds.
2.Now add the sliced onions and saute it well.
3.Then put the chopped ginger n garlic,Green chillies.
4.After a 5 minutes add the chopped tomatoes.
5.Have to wait till the tomatoes raw smell goes off.
6.After that add the rice ,chana dhal, turmeric powder and salt.
7.Stir it well the mixture and add the hot water as measured for the rice.
8.Leave it to cook for 3 whistles.
9.Serve the Spicy Chana Rice with chicken Gravy.

Lemon Sevai/ Sandhagai/ Idiyappam/ Steamed Rice noodles


1.Instant Sevai or Cooked Sevai - 2 cups

2.Finely Chopped Sambar Onions - 1/2 cup

3.Green Chillies - 3 no's

4.Salt - to taste

5.Juice from one lemon.

For Seasoning:

1.Oil - 2 tbsp

2.Mustard seeds - 2 tsp

3.Chana dhal - 1 tsp

4.Splitted Urad dhal - 1 tsp

5.Curry leaves - few

6.Asafoetida - a pinch

7.Turmeric powder - 2 pinches


1.Heat oil in the skillet and season the items under ingredients.

2.Add the chopped onions and green chillies, fry till the onion turns translucent.

3.Mix the salt with this mixture.

4.Remove the skillet from the fire , now add the cooked sevai into the skillet and mix it well.

5.Now put the skillet in the fire for 5 mts and then add the lemon juice stir it well.

6.Close the skillet with the lid for 10 mts.

7.Serve the Lemon sevai with pickle or with coconut chutney. I served the Sevai with omlet.

Chana Masala

Channa Masala:


1.Boiled Kabuli Chana (White Chickpeas) - 2 cups

2.Roughly Chopped Onion - 1/2

3.Finely Chopped Onion - 1/2

4. Chopped Ginger - 2 inch

5.Garlic pods - 4

6.Green Chilli - 1 (optional)

7.Jeera Seeds - 2 tsp

8.Chopped tomatoes - 2

9.Curry leaves - as need

10.Turmeric Powder - 1 tsp

11.Chana Masala Powder - 1 tbsp

12.Chilli Powder - 1 tsp

13.Oil - for Seasoning

14.Salt - for taste

15.Amchur Powder - 1 tsp

Chopped Coriander Leaves for Garnishing.

Method For Cooking:

1.Soak the kabuli chana for overnight and pressure cook it with Amchur powder for 1 whistle, it shouldn't be mashed.

2.Coarsely ground the roughly chopped onions, ginger and garlic for 2 rounds.

3.Heat an Oil in a Pan , when it is hot add jeera seeds to splutter.

4.Then add the curry leaves and green chillies.

5.Now Mix the grounded onion paste into the frying pan.

6.Fry it till the raw smell goes off, till that put the heat in simmer and close it with the lid.

7.Then add the powder items in the pan and stir it well or else it will stick in the bottom.

8.If we add the the masala powders in this stage means it will cook nicley and also give dark color to the gravy.

9.Now add the chopped onions, saute it well till it turns light brown, add the chopped tomatoes and salt.

10.You may also add the tomato puree, if u like it means.

11.Cover the pan with the lid till it cooks well (till oil leaves on the top).

12.Lastly add the boiled chana in the gravy mixture, if the cooked chana got excess water means drain little bit water and then add the chana in the pan.

13.If you want thick gravy means mash little bit chana in the sepaerate bowl and add into the pan.

14.Cook it in simmer till it turns gravy and garnish with coriander leaves.

15.Serve hot with poori, roti or with Parathas.

Coconut Dosai


1.Raw rice - 2 cups

2.Grated Coconut - 3/4 cup

3.Salt - to taste


1.Soak the rice for 3 hrs and grind it nicley with the grated coconut.

2.The consistency of the batter should be bit thin than the dosa batter. Add the salt and set aside for 30 minutes.

3.Then make dosai as like usual and serve with tomato or onion chutney.

Mixed Pulses Puzhi Kulzhambhu


1.Cooked Dals - 2 cups (Cow Peas,Rajma,Black Chana,Lima Beans)

2. Juice Extract from a big lemon size tamarind ball.

3.Sliced Onions - 1 big

4.Chopped Tomatoes - 2

5.Garlic Pods - 6 no's

6.Coconut paste- 1/2 cup

7.Green Chillies - 2 no's

8.Chilli Powder - 2 tsp

9.Turmeric powder - 1 tsp

For Seasoning:

1.Oil - 2 tbsp

2.Mustard seeds - 1 tsp

3.Fenugreek Seeds - 1 tsp

4.Curry leaves - one string.


1.Add the turmeric in the tamarind extract and set it aside.

2.Heat oil in the pan and season the items under seasoning.

3.Then put the green chillies, sliced garlic pods and sliced onions.

4.Saute it well till the onions turns translucent, now add the turmeric powder,chilli powder.

5.Turn into nice dark colour and the oil will seperate from this mixture, at this stage add the chopped tomatoes and salt.

6.After the tomatoes cooked nicely ( the oil should comes out on the sides).

7.Pour the tamarind extract leave it to give a nice boil.

8.After the raw smell of the tamarind gone add the cooked dhals and grounded coconut paste.

9.Keep the fire in the simmer and Close the pan with the lid for 10 minutes.

10.Then serve the hot puzhi kolambhu for rice, idly and for dosai.

Sweet Corn Kernel and Chicken Soup


1.Frozen Sweet Corn Kernels - 1/2 cup

2.Chicken stock - 2 cups (from 200 grams chicken)

3.Thinly sliced Chicken breast - 1 small breast piece

4.Corn starch - 2 tsp(mix it well with water)

5.Egg - 1 (beaten with salt)

6.Soya Sauce - For serving on top

7.Salt n Pepper for seasoning.


1.Cook the 200 grams chicken with Ginger n garlic paste, red chilli powder, turmeric powder and salt.

2.Drain the cooked chicken pieces out and use the liquid as stock for the soup.

3.Put the corn kernels in the frying pan and toss it for a while.

4.After corn get tossed well, add the thinly sliced chicken breast pieces into the frying pan.

5.Saute it for 5 minutes and then add the chicken stock, let it boil .

6.Now gradually add the corn starch with salt n pepper for seasoning.

7.Lastly add the beaten egg with salt gradually, after adding the beaten egg Stir it slowly.

8.Serve the Corn n Chicken soup with soya sauce on top.


I used the cooked chicken pieces for my Baked chicken and cheese Pasta. You can also use the cooked chicken for other recipes .

Baked Potato


1.Potatoes - 2

2.Salt - to taste

3.Canola Oil - for rolling potatoes

4.Aluminium Foil - wrapping the potato

5.Baked beans - 1 can

6.Mayonaise with chopped onions.


1. Choose the right potatoes for baking, it should be brown in colour or you can buy the baking potatoes. Avoid the sprouted,green colour potatoes.

2.Scrub the potatoes in cold water, because we are gonna have with the skin.

3.Poke your potatoes with the help of Fork on all sides. It will help to cook potatoes quickly and also it will avoid explode while baking.

4.Meanwhile, preheat the oven for 350 deg, then Sprinkle the salt all over sides of potatoes.

5.After this roll the potatoes in canola oil , should be shiny not dripping wet.

6.Then roll the potatoes seperately with foil sheet. If you want soft potatoes means use foil, or else you like to have crispy potatoes then bake directly on the grill inside oven.

7.Bake these for 60 minutes, in the middle turn the potatoes. I used foil sheet for baking.

8.After 60 minutes take out the potatoes , cut like cross .

9.Now don"t overload the toppings , i used baked beans with tomato sauce 2 tbsp and mayonnaise with chopped onions just on the top.

10.Enjoy your baked potatoes with Garlic Bread and Soup.

Chicken and Vegetable Kebab


1.Chicken Breast - 300 grams

2.Red and Green Bell Peppers - 1 each

3.Onion - 1 ( cut into cubes like in the picture)

4.Salt - for seasoning

5.Mixed Herbs - a teaspoon

6.Lemon juice - for rolling

7.Minced Garlic - 6 pods

8.Worcestershire sauce - 3 tsp

9.Wooden or metal Skewers

10.Oil - for rolling


1.Cut the chicken breasts and veggies into chunks like in the picture.

2.Marinate the chicken and veggies in the sauce,salt,garlic and in mixed herbs , refrigerate for 3 hours before grilling.

3.My Hubby used wooden skewers, Drain the marinated juices and start to string the kebabs in the skewer bell pepper and chicken and onions.

4.The same way to string the rest of the pieces left in the bowl.

5.My hubby used cast iron Grill Pan, Grill the chicken and veggies with little bit oil on top.

6.Grill it till chicken turns tender and soft.

7.Serve it hot.

Veggie egg Noodles


1.Cooked Egg Noodles - 2 1/2 cups

2.Sliced onions - 1

3.Sliced Mixed Veggies -1 cup (Beans,Carrot,Bell Peppers,Cabbage,Mushroom)

4.Eggs - 2

5.Soy Sauce or Worcestershire Sauce - 2 tbsp

6.Canola Oil - for tossing

7.Salt - for seasoning

8.Crushed lemon pepper for seasoning.


1.Heat oil in the pan , now fry the cooked egg noodles till light crispy and set it aside.

2.In the same pan heat oil , fry the onions till translucent and then add the sliced veggies.

3.Fry the veggies till half done and now add the any one sauce( My hubby used worcestershire sauce) , salt and pepper.

4.Then again fry for 3/4 th to cook.

5.It should not cook fully.

6.Now add the eggs to fry, scramble it.

7.Lastly add the fried egg noodles to the veggies.

8.Fry for 10 minutes till the cooked veggies and seasonings stick to noodles.

9.Then serve hot the Veggie Egg Noodles with the soup.


My hubby used round egg noodles can also cook with flat one. You can also add the chilli sauce or green chillies for extra hot. This recipe will be awesome for the nice dinner.

Boiled Egg Fry


1.Boiled egg - 3 no's

2.Lemon Pepper - 1 tsp

3.Salt - for seasoning

4.Oil for tossing


1.Cut the boiled egg into halves and sprinkle the lemon pepper and salt on the yolk part.

2.Try to press the pepper into the yolks.

3.Heat the Non stick pan and sprinkle bit of oil first, then put upside down the boiled egg halve into the hot pan.

4.Use your hands and try to rub the egg in the hot pan.

5.Till the white part turns light brown.

6.Then serve it hot.



1.Rice Flour - 2 cups

2.Coconut Pieces - 1/2 cup

3.Salt - for taste

4.Oil - 2 tsp

5.Coconut milk - 5 tbsp (optional)

6.Water to boil 2 cups of rice flour.


1.Cut the coconut into small bits.

2.Heat water ,salt and oil in the pot. Leave it to boil.

3. Now add the coconut pieces and coconut milk into the boiling water. The coconut milk gives nice flavour to the recipe.

4.Then Put the fire to simmer and add the rice flour gently . Immediately starts to stir it well, if the dough is out of water means add little bit of hot water.

5.Stir it well till the lumps turn off. Leave the mixture to cool till to bearable to hold.

6.Make it into small balls , if it is sticky apply oil and then try to make the balls.

7.Steam the balls in the idli cooker for 10 minutes.

8.Leave it to cool the Rice balls and then serve it with chutney or with sambar. We tried this with aloo matar.

Potato and Peas Creamy Kuruma


1.Boiled Potato - 1 (Big)

2.Frozen or Fresh Peas - 1 cup

3.Sliced Onions - 1 no

4.Tomatoes - 2 no's

5.Ginger and Garlic Paste - 1 tbsp

6.Oil - 2 tbsp

7.Curry leaves - few

8.Salt - for seasoning

9.Dhania Powder - 1 tbsp

10.Garam Masala - 2 tsp

11.Whole Spices - (2 cloves. 1 elaichi, a inch of cinnamon stick, Rose bud - 1)

Ingredients Grind to paste:

1.Coconut Scrappings - 1/2 cup

2.Fennel Seeds - 2 tsp

3.Poppy seeds - 2 tsp

4.Cashew nuts or Badham nuts( almond) - 8 pcs

5.Green Chillies - 4 no's

6.Mixed spices - ( 2 cloves,1 elaichi)


1.Soak the poppy seeds and cashew or badam nuts in hot water for 10 minutes. I used leftover snack roasted and salted badam nuts.

2.If you don't want with skin, then peel off the skin from almond after 10 mts of soaking. I didnt peeled off.

3.First grind the ingredients under to paste and keep it aside. Grind it to fine paste.

4.Heat oil in the cooker or deep pan, splutter the whole spices and curry leaves.

5.Then add the sliced onions, fry it to translucent.

6.Now add the ginger n garlic paste and fry to raw smell goes off ( should turn to golden brown).

7.Mix the chopped tomatoes with this mixture and also add salt for the kuruma. Cover the pan with lid to cook.( by adding salt in this stage is easy to cook tomatoes quickly)

8.After 5 mts mash the tomatoes well , add the powders now and mix it well. Put the fire to simmer and again close the lid to cook.( the oil should seperate on the top)

9.By this time add the grounded paste and stir it well for 5 mts. Now add 2 cups of hot water to boil.

10.Add the cooked veggies at this time. Don't turn it fastly because boiled potatoes may get pieces.

11.Bring it to boil till the raw smell goes off.(Oil should seperate on the sides of the pan). After the oil seperates the Potato and Peas Kuruma is ready to serve.

12.This kuruma is yummy with Coconut milk pilaf or any kind of pulao, parota, chapathi and poori.

13.We enjoyed this yummy creamy potato n peas kuruma with coconut milk pulao.

Note :

We added the badam n poppy seeds paste in this kuruma, so it gives creamy texture, the consistency of the kuruma should be in creamy.Don't add too much of water.



1.Basmathi Rice - 2 cups

2.Tinned Coconut milk - 400 ml

3.sliced Ginger - 1 inch

4.Garlic pods - 5 no's

5.Green chillies - 3 no's

6.Salt - to taste

7.Sliced onions - 1 no

8.Water - for rice.

For Seasoning:

1.Canola oil - 3 tbsp

2.Whole Spices - ( Cinnamon stick - 1", cloves - 3,cardamom pods - 3,bay leaves - 3)

3.Mint leaves - 4 strings

4.Curry leaves - few

5.Coriander leaves - few


1.Heat oil in the pressure cooker, season the items under for seasoning.

2.Now add the sliced onions,garlic pods and garlic, saute it well till the onions turn translucent and the smell of ginger goes off. No need the onion to turn golden brown.

3.Now add the green chillies and toss it nicely.

4.Add the salt to taste for the rice.

5.After the onions turns glassy, add the basmathi rice into the cooker. Just turn it for 2 minutes till the oil sticks to the rice.

6.Finally add the coconut milk into the cooker, let it boil for 5 minutes.Water for the rice is 1:1, but check the water because of coconut milk we added into the rice.

7.Close the pressure cooker lid and turn the fire to medium, put it for dum without any whistles for 20 minutes.

8.After 20 minutes try to open the lid and check the rice. Turn the rice gently with the fork.

9.Don't try to turn immediately while hot, chances to break . Wait for 10 minutes and then try to shift the pilaf to serving bowl.

10.Enjoy the Coconut milk Pilaf with potato and peas kuruma or with chicken kuruma.


1.For basmathi rice the water ratio is 1:1. but we adding the coconut milk in this pilaf , so try to check the water measurement.

2.Dont use ginger and garlic paste, try to use the sliced one then only you will get the nice aroma of the ginger n garlic in the pilaf.

3.I am using an electric stove, so i use to cook in 5 till the last stage before closing the pressure cooker lid, then i put the level to 2 keep it for dum.

4.You can change according to your method of stove.

Spaghetti with Mushroom and Meat Balls


1.Spaghetti - 1 lbs

cook the Spaghetti according to the Package directions and drain it in the collander.

For Meat Balls:

1.Minced Lamb or Chicken - 500 gms

2.Crushed Garlic - 3 pods

3.Finely chopped Green chillies - 2 no's

4.Crushed Black Pepper - 1 tsp

5.Finely chopped onions - 1/2 cup

6.Salt - to taste

7.Beaten Egg - 1

8.Bread crumbs - 1/2 cup

9.Chopped Parsely - 2 tbsp

For Spaghetti Sauce:

1.Canola or Olive oil - 2 tbsp

2.Finely Chopped onion - 1/2 cup

3.Crushed Garlic - 3 pods

4.Sliced mushrooms - 1 punnet

5.Diced canned tomatoes - 2 tins

6.Tomato paste - 1 tbsp

7.Salt - to taste

8.Mixed herbs - 1 tbsp

9.Crushed Lemon Pepper - 1 tsp

10.Grated Parmesian cheese - 1/2 cup

11.Chopped green chillies - 2 no's

12.Finely chopped parsely - 3 tbsp


1.Cook the spaghetti according to the package directions.Keep it aside.

2.Grind the minced meat again in the blender and mix all the ingredients under for meat balls. Make it as a small balls and keep it in plate.

3.Heat olive oil in the non stick pan, try to shallow fry the meat balls in medium fire. or ( you can also bake the meat balls in the oven for 10 mts in 400 deg till it turn light brown colour).

4.If the balls is sticky means , just roll the balls in the cake flour before shallow frying. Then it wont stick in the pan.

5.Keep the cooked balls aside.

6.Heat oil in a non stick pan, now add onion,crushed garlic,green chillies,lemon pepper and salt.

7.Saute the onion till it turns translucent, now at this stage add the sliced button mushrooms.

8.Mushroom will start to soften after 5 minutes, now add the canned tomatoes and tomato paste.

9.Toss the tomatoes in the medium fire for 10 minutes till the sizzling turns off.

10.Now add the parsely and mixed herbs into the tomato sauce.

11.The tomato sauce should be in thicken texture, if watery means add little bit of tomato paste(it will thicken the sauce).

12.Now transfer the tomato sauce into another bowl.

13.Take the drained spaghetti and turn it in the tomato sauce cooked pan.

14.Now arranging the Spaghetti with meatballs, Place the spaghetti in the dinner plates and place the meat balls on the top of the spaghetti and pour the tomato sauce over the meatballs.

15.Sprinkle the grated parmesian cheese on top of the sauce ( i used white cheddar cheese).

16.Enjoy the Spaghetti with Mushroom and Meatballs with garlic bread.