Sunday, December 19, 2010


The Christmas Season  is rolling around yet again. Christmas in India and when it comes to Food has a lot of diversified recipes and also the Traditional meals, be it the Puddings, Roasts of Turkey,Chicken or Duck with rich demi glazed sauces, Crunchy salads Rich Plum Cakes, marzipan's, speciality Cookies and the list goes endless. Undoubtedly This is the Biggest Festival Season on Earth .This is the time to eat Turkey and lately in Indian recipes  of this bird has caught up well in Form of Biryani and Masala gravy's, other Indian goodies like Rose Cookies and Kal Kal are made in a few houses only I guess just because these two recipes need a lot of skill, patience and time consuming.
My recipes under label CHRISTMAS and archive December 2008 received good appreciation and listed with Petitchef  and also posted on a few Sites my Thanks to them and here I have a few recipes that I have tried and WOW.. it did come out well

Sunday, November 28, 2010

MONSOON (Continued)

                                                               MONSOON (Continued)


A few people know that my Blog is dedicated to Indian Food and the ones that are diversified as far as ingredients etc. are used. . So, What and what is ........INDIAN CUISINE----------- How does one define Indian Cuisine.If one travels in this country the distinctions are simple and clear, Diversified Food culture in each State, each Region  and all a have a unique and distinctive culinary style. Most of the Indian recipes in Indian kitchens go back to centuries, some are firmly routed in tradition , use of indigenous spices and ingredients show distinct flavours of various Regions,

India has a rich culinary palate from Himalayas to  Kanyakumari the tip of South India. South India boasts of Chettinad, Kerala, Mangalorian  and Andhra Cuisines, another important Cuisine that is gathering a lot of attention is the Kongu nad cuisine for which I am concentrating , collecting a few outstanding recipes...... then cook it & try it out taste the flavour and Aroma of this Cuisine and then post them in my Blog..... trust yourself till then.

Sunday, August 22, 2010

                                            MONSOON-- (continued)

During Monsoon another good accompaniment with a cup of tea are Cookies; their are numerous variety of these, making of Cookies has also become so experimental many Blogger have successfully turned out many recipes, great combination of various flours, nuts, different type of oats and what not, In India fried cookies is also very common especially during Festivals, try my crispy Semolina cookies......FOR BEST RESULTS PLEASE KEEP TO THE INGREDIENTS MEASUREMENT
                                                              FRIED SEMOLINA COOKIES
Semolina    1 cup
Wheat Flour   1 cup
Sugar   1 1/2 cup
Baking powder   1/2 tsp
Salt 1/4 tsp
Vanilla essence   1/2 tsp
Butter   2 tbsp  - at Room temperature
Vegetable oil    for deep frying

-In a mixing bowl put in the flour, Semolina and butter rub gently till all the butter is absorbed by the mixture at this time you will get some texture like bread crumbs, add sugar, salt, vanilla essence baking powder and mix well sprinkling little water into a soft dough, rest this for an hour
-Roll it out on a board to a good 1/4 cm thick disc and then cut it with cookie cutter to your desired shapes---- I cut them into squares and diamond shapes using a knife  and roller pin.
-Heat oil in a wok and fry them on medium heat till golden brown, turning them gently to both sides. Remove over to an absorbent tissue  let it cool a bit.
-Can be stored in an airtight container and used for 15 days

Saturday, August 14, 2010


Joseph Rajan

Sunday, August 8, 2010

 Rice based dish with the left over Rice in the refrigerator can be whipped into a gastronomic Appetising dish on a rainy day too,  make it fiery with a few extra spices; Heard about Lemon , Tamarind, Tomato and Fried Rice but try this out...........take that left over rice
                                                                SOUTH INDIAN FRIED RICE
Cooked Rice   2 cups
Oil   2 tbsp
Mustard seeds   1/2 tsp
Jeera   1/2 tsp
Channa Dal   1 tsp
Red chilly   4 nos
Onions Or Shallots (Preferred)    1/2 cup Finely chopped
Tomatoes   1/2 cup ( shredded without seeds)
Curry leaf   2 sprigs
Salt to taste
Turmeric powder   1/4 tsp
Salt to taste
Coriander leaves for garnishing

- Heat a wok add the oil and when hot add the mustard as it crackles add the Jeera, the red chilly slit, Onions , curry leaves and the Dal saute well on high fire till you get a strong aroma, toss in the Tomatoes, the turmeric and mix well once you notice everything is getting dry slightly add the rice , salt to taste and mix well.
-Serve hot garnished with coriander leaves  and Pickle / Papad; this is Ideal on a rainy day, but eat it steaming hot.

Saturday, August 7, 2010

                                                            MONSOON -- (CONTINUED)

As I was preparing this Blog for the monsoon I also happened to get Sanajeev' News Letter and his Menus on " YUMMY RECIPES ITS RAINING",  looks great and Sanjeev Kapoor is one of the great Chefs who can really do superb Fusion food, he is a marvellous inventor , one has to take a lot of trouble try it out and above all taste it .... My recipes on this subject will have a bit of diversification  Innovative food --Ideas--Ingredients of good quality--Impeccable Tastes  and its all fusion...NO  FRILLS; just try this Pancake with what ever you have at home
                                                     BANANA PAN CAKE
Ripe Banana   2 nos
Wheat flour    1 cup
All purpose Flour   1 cup
Sugar   1/2 cup
Egg   1nos
Salt a pinch
Cardamom powder   1/4 tsp
Butter   as required
Honey for Garnishing


This is the way I did it..........
-Put all the Ingredients in the blender except the butter and honey, add enough water and blend well to a good thick Batter consistency for making a Pancake, remove in a bowl and rest for 30 Min's.
- Heat a Nonstick pan when hot pour a ladle of mixture and spread to a 5-6 inch diameter pancake, drizzle some butter on the sides and cook till brown flip over and cook again,
-Remove keep aside and cook the balance , I managed to get only 5 Nos with the above ingredients.
Serve them when hot with honey drizzled on the top......Its delicious for breakfast

Tuesday, August 3, 2010



Rainy days like Monsoon can occur any time in Chennai when there is a depression in the Bay of Bengal which can prolong more if a cyclonic storm  forms , but Monsoon has its own charm with clouded sky, dark clouds in the evening with silver lining, a flash of lightening and thunders now and then ,.it is  a time to admire mother nature . Those were the days when a Monsoon sets in families had developed a serious way of  munching something  and had a habit of cooking something in particular, some houses used to set up a Tea/Coffee  Counter  with crispy vadais , Bhaji's and chips all homemade.
Now with change in time and nuclear families , husband and wife working monsoon days have become regular days - just put on raincoats/rubber shoes  a good water proof cap and off to work. However the Western ghats of India has its own charm during this time especially in Mumbai ; the so called Bhajiyas or Vadai makers are busy dolling out to their fullest capacity during this time since everyone has the habit of going for a quick bite with a steaming cup of tea then of course not forgetting the famous BATATA VADAI made more spicier for the rains.

Friday, July 16, 2010

                                                             MANGOES-- (Continued)

Now,  that the Mango Season is coming to an end, Here is a good recipe for A Souffle made with Fresh mangoes, I have tasted it with canned puree but nothing can compare with the fresh King of fruits, and Souffle to make one perfect  - a bit of skill and patience is required and a Souffle has to be like a Souffle, I have tasted Souffle in many  Restaurants which taste nothing but like a pudding out of custard. Now let it be a Chocolate , a Lemon, coconut or Pineapple Souffle.

The secret of making a light and airy Souffle lies in the careful whisking of the egg whites. Always use a good metal spoon or a Spatula for folding the mixture and be careful to keep as much air in them as possible and this will come only with experience . Try this mango souffle................
                                                                          MANGO SOUFFLE
Sugar   1/2 cup
Eggs   3 nos
Thick Cream   1/2 cup
Gelatin   2 tsp
Mango slices   1/2  cup- very fine slices
Mango Puree   1/2 cup
-Soak the gelatin in 2 tbsp of water, separate egg whites and yolk.
-Put the mango puree in a mixing bowl , add the sugar and egg yolk and whisk over a double boiler, add the dissolved gelatin and mix well then keep aside to cool down a bit.
-Beat the cream and add to the mixture.
-Beat the egg white till stiff and then fold it into the mixture gently.
-Divide into equal stem glasses, a Champagne Saucer would be ideal; set it in a freezer for 2 hours.
- Garnish with slices of Mango before serving.

Sunday, July 4, 2010


Yes-- making  a Mousse or Souffle is no great deal, all that is required is the exact Quantity and Quality of the ingredients that are used and follow the simple rules in folding and mixing that is it, but do not try to substitute  the quantum used in proportions is very important for setting and giving the right consistency ........Try this............Yummy Mousse

                                                       MANGO MOUSSE       
Mangoes   2 nos --Good ripe ones
Lime Juice   1 tbsp
Sugar   3 tbsp
Salt   pinch
Gelatin  1 tsp
Egg white   2 nos
Cream   2 tbsp

-Wash and cut mangoes , peel skin and make a good pulp in the blender along with the lime juice stir in the sugar- this should yield you 2 cups- keep aside.
-Dissolve the gelatin in  a tablespoon of hot water and add to the puree.
-Beat the egg white with a pinch of salt until they stand in peaks, whip the cream until its stiff and then fold it into the egg white .
-Now fold the Egg white into the Mango puree very gently.
-Now pour this into an individual dish or cups of your choice and chill in a freezer for 2--3 hours until set.

-Before serving use an appropriate garnish of your choice , may be a small thin Slice of fresh Mango...........and there goes your MOUSSE...........

Sunday, June 27, 2010

    When it comes to Desserts Mango can be used in the best only by Souffle, Mousse, Jelly or Custard, the best is to enjoy a Good Ripe Mango all by itself, wash it in Chill water peel the skin gently with a sharp knife  remove the seed from the pulp and enjoy it, trying to add it on to a cake does not appeal much to me but tastes do differ ....Try out these simple diversified recipes that are Simple & Easy to make in forms of Custard ,Jelly and Mousse
                                 MANGO CUSTARD
Skimmed Milk   1 cup
Sugar   3 tbsp
Ripe Mango Chunks   2 cups
Lemon juice   1 tsp
Corn Starch   2 tbsp
Thin mango slices for garnish

-Combine mango,sugar and lemon juice in a blender until smooth.
-Heat a sauce pan and combine milk and cornstarch till dissolved, add in the mango mixture and cook on a medium heat until it thickens well.
-Transfer into bowls and chill thoroughly,
-Garnish with slices of Mango before serving..

                                                                    CHICKEN WITH GREEN MANGO
Chicken    300 gms (Boneless cut into cubes)
Oil   3 tbsp
Curry leaf   1 sprig
Ginger & garlic paste   1 tbsp
Green Chilly   3 nos- slit
Onions   1 cup ( finely chopped)
Mango   1 cup (cut into thin slice with the skin)
Chilly powder   1 tsp
Coriander powder    2 tsp
Turmeric   1/4 tsp
Tomatoes   2 nos-cut into cubes
Salt to taste
Coriander and Lemon edges for garnish

-Wash and marinate the chicken with ginger and garlic paste, chilly,coriander and turmeric powders with little salt and keep aside.
-Heat oi in a Pan and brown the onions when done add the curry leaves the chicken marinade and cook on medium fire till the oil separates from the chicken at this stage add a cup of water and cook on medium flame till the chicken is cooked.
-Add the sliced mangoes, green chilly with the cubed tomatoes mix well and cook for some more time.
-Remove and serve garnished with coriander leaves and lime wedges
                       In India there are many myths about Mango, some people consider it a fruit that heats up your body and hence add curd or plenty of lime with it; this is a fruit that has essential Vitamins and directory Minerals. All for what I know is, it is rich in Vitamin's A..C. and E and it is a low calorie fruit, as for the Nutrient facts I am not aware; but try another recipe with seafood,,,,,,,,,,,,,,
                                                              MANGO AND SHRIMP STIR FRY
Medium ripe Mango   1 cup (cut `/2 inch dices)
Shrimps   1cup shelled and deveined)
Lemon juice   1 tbsp
Soy Sauce   1 tbsp
Cornflour   1 tbsp
Red Chilly   1 tsp -crushed
Sesame oil   2 tbsp
Garlic   4 cloves - crushed
Ginger   1 inch piece - grated
Onions   2 tbsp (finely chopped)
Salt to taste

-In a bowl add the shrimps, lemon juice ,cornflour, soya sauce, salt mix and keep aside.
- Heat the oil in a wok add the onions, garlic , and ginger saute well on high heat, then add the shrimps that was marinated and stir fry on high heat adding a little water.
-Add the diced manges and mix well, tossing it add little more salt if required, a pinch of Ajnimoto will add extra flavour. Remove and serve hot with Rice or Noodles.

Saturday, June 26, 2010

   Combination of Mangoes with non-vegetarian dishes is also an excellent  and innovative way of cooking, now if you have watched TOP CHEF on TV  Programmes the Chefs there are just innovative in their dishes they do not follow any hard and fast rules of the Culinary Institutes, just like Chef Sanjeev Kapoor he is all innovative and his try out on an infusion turns excellent. Try out some of my recipes you will go all out to try it for a second time.......Merci..........PETITE CHEF for putting me on your blogs , Fish and Mango is an excellent combination but remember where ever the mango is used raw the taste is better ... TRY
                                                                   RAW MANGO FISH CURRY
Fish   200 gms  (cut into 1 inch cubes)              
Raw Mango 1  cup ( Cut into cubes with the skin- I prefer it this way)
Mustard seeds   1/2 tsp
Fenugreek seeds   1/4 tsp
Green Chilly   2 nos -slit
Onions 1 cup (finely chopped)
Tomatoes   1/2 cup ( finely copped)
Chilly powder   1tsp
Turmeric powder   1/4 tsp
Ginger   1 tsp (finely chopped)
Garlic   1 tsp (finely chopped)
Curry leaf   a sprig
Oil   3 tbsp
Salt to taste
Coconut paste 2 tbsp
Coriander for garnish

-Heat oil in a Kadai add mustard when it crackles add the fenugreek, onions saute till brown add the tomatoes, chilly powder, turmeric, green chilly, curry leaves ginger and garlic and saute well on slow fire add the mangoes and a cup of water ; let it simmer on slow fire till the mangoes look half cooked..
-Add the fish , coconut paste salt to taste mix gently and let it simmer on slow fire till the fishes are cooked.
-Remove garnish with Coriander leaves and serve with hot rice


Sunday, June 20, 2010

                                                  MANGO CURRY
Large green Mango   1 nos ( washed & cut into small dices)
Oil   2 tbsp
Jeera   1 tsp
Mustard   1 tsp
Grated coconut   1/2 cup
Jagerry   1 tbsp
Red chillies   3 nos
                                                      Turmeric   1/4 tsp
                                                      Coriander seeds   1 tbsp
                                                       Ginger & Garlic paste 1 tsp
                                                       Fresh coriander for garnish
                                                       Salt to taste
                                                        Onions   2 tbsp (Chopped)

-Grind the coconut, jeera, red chilly, coriander seeds to a fine paste and keep aside.
-In a kadai heat oil and add the mustard when it crackles add the onions and when translucent add the ground  masala mixture and saute on slow fire till the oil leaves the side of kadai, now add the mangoes, salt to taste the jagerry and a glass of water and let it simmer on slow fire till the mangoes cook and the gravy thickens a bit.
Remove and serve garnished with Coriander.

An excellent curry to accompany rice and papads
                                           TROPICAL MANGO DELIGHT
Mango diced    1 cup
Pineapple diced   1 cup
Cream   1/2 cup
Honey   1 tbsp
Crushed ice   1/2 cup

-In a blender put 3/4 cup of mango, 3/4 cup of pineapple, crushed Ice and honey blend well.
                                    -Take a tall glass drop in the pineapple add some blended mixture then add cream over it, then add the remaining mixture drop in the mangoes an  serve with a parfait spoon
              Good Indian Fruits Banana, Mango,Yogurt and a spoon of Honey here is a super International Smoothie, try it out...................
                                                                                 MANGO BANANA SMOOTHIE
1 small Banana
1 cup diced Mango
1 tbsp Honey
1 cup Yogurt
1 cup crushed Ice

-Put all the ingredients in blender, blend well and serve in a tall glass
-Add extra ice if desired

Now try a Mango Fizzier
                                                                                      MANGO FIZZ
1 Cup diced Mango
1 bottle of Soda
1 tsp lime juice
Lime slice for garnish
Sugar to your  taste
crushed Ice

-Put the mango, lime juice and crushed ice with sugar to your taste and blend well.
-Pour in a tall glass twist the lime on to a swizzle stick and serve

Saturday, June 19, 2010

     This is my own recipe and known this from the time I started my career in the Hotel Industry, try it out simple goes well on a Summer afternoon with good Plain rice or ideal for Chapatti also........
                                                                     MANGO DAL         
YOU NEED      
Tu var Dal( Pigeon Peas)   1 cup
Raw diced mango   1 cup ( used with skin)
Turmeric   1/4 tsp
Garlic   5 cloves
Mustard   1/2 tsp
Jeera   1/2 tsp
Asafoetida   1/4 tsp
Salt to taste
Onions   2 tbsp ( Finely chopped)
Curry Leaf a sprig
Green Chilly 2  nos (chopped)
Oil   2tbsp
Coriander for garnish

DO IT     
-Pressure cook Dal with garlic,turmeric and keep aside ensure not to overcook or make it Mushy.
-In a Kadai heat oil and add the mustard when it crackles add jeera, onion saute when the onions turn translucent add the green chilly,curry leaves, mango, asafoetida and saute on slow fire, then add the cooked Dal, a cup of water, depending on how you prefer add salt to taste and simmer on low heat till mangoes are cooked,
-Garnish with coriander and serve               

Thursday, June 17, 2010

There is nothing like a Fresh Mango Lassi in summer season when you have the fresh fruits available, but never try a substitute Lassi with canned Mango pulp it will not be like a fresh Mango Lassi, try this recipe---------
                                                                   MANGO LASSI
Fresh ripe Mango   1 nos
Yogurt   1 cup
Sugar   1 tbsp
Cardamom Powder a pinch

- Wash the Mango in cold water and peel it, then cut into cubes discarding the seed.
-In a juice blender put in the cut mango,add the cup of yogurt, sugar , Crushed ice if desired and blend well.
-Serve in Glass of your choice sprinkled with the pinch of Cardamom on top------Best would be a tall glass

Tuesday, June 15, 2010


Cooking with mangoes requires  a bit of skill and cautiousness as you are dealing with a pulpy fruit, it is interesting and messy also at times; some Chefs say immerse in Cold water it is easier to peel and some say heat it in an oven , the best is to use own judgement after seeing the fruit in ones hand. Even the great Summer drink Panna has many recipes from our Old Traditional to the latest on Sanjeev Kapoors  Website, Gordon Ramsay of Hell's Kitchen  might have a recipe too............ But try this one for AAM PANNA
                                                                 AAM PANNA
Raw Mangoes   2 nos ( Medium size)
Jeera Powder   1tsp
Pepper   1 tsp (crushed)
Asafoetida   a pinch
Sugar   1/2 cup
Black Salt 1/2 tsp

-Wash the mango, cut it into chunks removing the seed away.Boil this with 2 cups of water, then remove the skin extract the pulp and strain; cool it.
-In a blender add the sugar, the pulp, cumin powder,black salt, crushed pepper, asafoetida  and blend well.
-Now the Concentrate is ready and should be able to serve 5 tall glasses... now go ahead divide into 5 glasses top it with chilled water and serve; one can add crushed ice and garnish of your choice.
NOTE--If you want to substitute for a salty taste just omit the sugar and add salt to taste

Monday, June 14, 2010


Many people get cheated while looking to buy good quality mangoes like Alphonso; there is another similar type of mangoes known as Sindoori and Kesari which is passed off as the high quality Alphonso.

Now, talking about Mangoes and how they are used in Cuisine in India is very interesting since India has the largest diverse culture in the world spanning over different states and territories:-

Sour and unripe Mangoes--- are used in chutneys and pickles it is also used in cooking side dishes or by adding it with meat and other vegetarian preparation's, Many people eat the raw mango by smearing it with salt and Chilly powder; with the raw mangoes a summer drink known as Panna/Panka is made and this is a very refreshing drink in Summer.
Rip Mangoes---are used to make Juices, Smoothies, Ice Cream,Fruit Bars, Pies, Sorbets and many inventive dishes like mango Pizza also, But what ever said and done nothing like eating a good ripe Mango washed  peeled cut and eaten by itself

Sunday, June 13, 2010



Come Summer !!! In India and King of fruits is every where; Though this King of fruits is around only in mid summer, the Mango season is to start from March and go on for the next Four months till June end when the monsoons are in. Now due to the change in climate conditions the season starts late causing a short supply. The vendors who want to make a fast buck.......go in for artificial riping of fruits by using dangerous chemicals at wholesale Godowns or Mandi's .

Here is  a bit of news I heard on the T.V. Channel the other day in Chennai wherein i Chennai Health Officials  raided a Godown and seized 500 kg of Carbide Stones and 700 kg of Sulphur dust used to ripen fruits artificially and there by they had to destroy about 5000 kg of Mangoes that were ready to be sold to the vendors and such fruits are plenty in the market and it is difficult to choose/inspect and buy when one is in a hurry to do the shopping these days. The best place to buy Mangoes in season is at Super Markets and Fruit  Retailers since they go an extra mile to procure and sell the best though there will be a price difference of 15-20 percent it is worth than going to a Doctor later.

Sunday, May 30, 2010

Though this is a very common Pachadi that housewives  make, variations are many, but try with these ingredients,
                                                                  LADIES FINGER PACHADI
Ladies Finger   10 nos
Curd   1 cup
Asafoetida   1/4 tsp
Oil   2tbsp
Curry leaf   1 sprig
Mustard seeds   1/2 tsp
Fenugreek seeds   1/4 tsp
Dry Red Chilly   3 nos (slit)
Salt to taste

-Wash & wipe the ladies finger dry, then cut it into fine rings, keep aside.
-Whisk the curd to smooth consistency.
-Heat a kadai, add the oil when hot add the mustard seeds when it crackles add the curry leaf, fenugreek, red chilly saute well then add the ladies finger and saute on slow fire add asafoetida, salt to taste  and saute gently ensuring not to mash the veg. when done add this to the curd , mix well and serve. If you want it tangy squeeze lime.

Sunday, May 23, 2010

Try these two Pachadi's very ideal for summer and a good accompaniment for rice dishes................

                                                              PINEAPPLE PACHADI


Pineapple   1 cup ( chopped in small cubes)
Oil   2 tbsp
Onion   2 tbsp (finely chopped)
Sugar   1 tbsp
Red Chilly powder   1 tsp
Cardamon powder 1/4 tsp
Mustard seeds   1/2 tsp
Curd   1 cup Salt to taste
Curry leaf   a small sprig


-Whisk the curd and keep aside.
-Heat oil in a kadai add the mustard when it crackles add the onion and saute when translucent add the pineapple, sugar and chilly powder saute well on low flame, add salt to taste.
-Remove from fire mix the curd and sprinkle with the cardamom powder.
-Serve with any good meal

Saturday, May 22, 2010

Hello !! here is a recipe , well I saw this on  the T.V.Channels and it was listed as a traditional Pachadi made by the grandmothers in those days and who ever stumbled or rather got the ingredients for this recipe deserves e certificate of merit.......a combination of select spice and raw mango-- here we go
                                                                 SWEET MANGO PACHADI

Cloves   3 nos
Cinnamon   1nos  (5cm length-broken)
Cardamon   3 nos
Green Chilly   2 nos
Jaggery   2 tbsp
Raw Mango   1 Cup  ( wash the mango and cut into small cubes with skin)
Turmeric  powder   1/2 tsp
Oil   2 tbsp ( sesame  Oil is the best)

-Dissolve the jaggery in 1/2 cup water and keep aside.
-In a pan heat the 2 spoons of oil , add the cloves, Cinnamon, cardamon, slit green chilly and saute well , add the mangoes,and turmeric powder and saute on low fire.
-Strain in the jaggery mixture and mix well, at this point let it simmer on very low flame till the mixture reduces and comes to almost a dry consistency.
-Serve with Rice or Chapatti's

This can be preserved for a month in the fridge , Store in an air tight glass jar

Sunday, May 9, 2010



Mint 1 cup (cleaned & washed)
Curd 1 cup
Jeera Powder 1/2 tsp
Pepper Powder 1/4 tsp
Salt to taste


-Heat a pan over the cooking range and put in the mint leaves and saute slightly till it wilts and set aside to cool.
-Grind the mint to a coarse consistency, then beat the curd and add the mint,the two powders and salt to taste.
-Serve it with any meal and goes well withChapathis and dosa also.

Sunday, April 18, 2010

Try this dish another Pachadi, it is excellent for digestion as the main ingredients are Ginger. In Kerala a lot of dishes do contain a good amount of ginger as it is a known fact that when coconut is consumed it is always good to have a good amount of ginger, dry ginger powder is also used and has very good medical remedies. Try this out.......


You Need

Ginger 1/2 cup (finely Chopped)
Coconut 2 tbsp( Grated)
Curd 1 cup
Green chilly 1 nos (remove seeds and chop)
Salt to taste
Oil 2tbsp
Mustard 1/2 tsp
Curry leaf 1 small sprig
Asafoetida 1/4 tsp

Do it

-Heat oil in a kadai and add mustard when it crackles add the curry leaf, green chilly, the cut gingers and saute well, add the grated coconut and saute till the coconut turns slightly brown,take off flame and cool.
- Grind the above to a coarse mixture, mix this to the curd add required salt.
- Serve with any type of food.

Sunday, April 11, 2010


You Need

Yellow pumpkin 1 cup (cleaned and diced)
Red dry chilly 3 nos
Grated coconut 1/2 cup
Mustard seeds 1/2 tsp
Curry leaf a small sprig
Jeera 1 tsp
Tamarind 1tsp Paste
Onion 1 tbsp (finely chopped)
Salt to taste
Oil 2 tbsp

Do It

-Heat oil in a kadai , add the mustard when it crackles add the onions curry leaves and saute well, then add the pumpkin little water and cook on slow fire when the pumpkin is half cooked add the tamarind mix well and cook
-Grind the coconut, jeera and the red chilly to paste and add to the cooking pumpkin and mix well .
- Remove and squeeze little lime and serve with any type of Rice preparation

The above preparation can also be replaced with other vegetable like Yam, Ash Gourd, cucumber etc.


Pachadi is a South Indian dish very similar to the Raitha's of North India, it is cooked in various styles, steamed, sauteed, stir fried or even fresh where a combination of curd, coconut are added and then tempered with mustard etc as per requirement of the dish. Pachadi's are excellent accompaniment with the main dishes served in India, be it vegetarian or Non-vegetarian. Some pachadi's are made in distinctive pickle flavour, while some taste sweet and sour...but it is all Tangy and gives pep to your food.

Here are some pachadi's tried by me with a diversification on the ingredients used and it is all Yummy... go ahead and try.

You need

Mango 1 cup (finely diced cubes)
Jaggery 2 tbsp
Oil 2 tbsp
Mustard 1/2 tsp
Urad Dal 1 tsp
Dry Red Chilly 2 nos Coarsely chopped
Curry leaf a small sprig
Salt to taste


-Heat oil in a kadai, add mustard when it crackles add the Dal ,dry chilly and Curry leaves saute well , add the mango and saute .
- Add the jaggery a little water and cook on very slow fire till its cooked.

Serve with any main dish an ideal combination for curd rice also

Sunday, March 28, 2010


Recipes, cooking ideas, recommendations etc are the common ideas presented by any culinary expert, however please note the suggestions and ideas made in my Blog are to be used at ones own risk. Information from newspapers, Television Programmes with links is my hobby, this Blog is to share my views and ideas. Please note no recipe has been generated from a published recipe book and no intentional attempts have been made to infringe on the copyright laws. Your comments about this blog are always welcome


Hello !! Dear viewers of my Blog, its been quite some time I had not Blogged anything, to be frank it was sheer laziness and also a lot of unexpected work.I was also busy on my second Blog ...LOVING YOURSELF AFTER CANCER, this site is dedicated to all the unexpected treatments I went through and the after recovery process, the whole Idea of this Blog is to provide some comfort to other patients who face the same .

Now back on my cookery Blogging on Samaithupaarungal , its back to South Indian cooking again and this time I have chosen a topic on Pachadis, its going to be very interesting and done a few recipes myself.tried variations, tasted and testified for my Blog. unknowing these similar recipes must be featuring somewhere , but these are my own to the best of my knowledge.

Sunday, January 3, 2010