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Tuesday, 23 October 2012

வெஜிடபிள் கோளா உருண்டை


  • துவரம் பருப்பு - 150 கிராம்
  • வெங்காயம் - 2
  • தேங்காய் துருவல் - அரை மூடி
  • காய்ந்த மிளகாய் - 20
  • பெருஞ்சீரகம் - 2 ஸ்பூன்
  • சீரகம் - அரை ஸ்பூன்
  • உப்பு - தேவையான அளவு
  • மஞ்சள் தூள் - 1 ஸ்பூன்
  • கறிவேப்பிலை - தேவையான அளவு
  • கொத்தமல்லி தழை - தேவையான அளவு


Step 1

முதலில் துவரம் பருப்பை ஒரு மணி நேரம் ஊற வைத்துவிட்டு அதை மிக்ஸியில் கெட்டியாக அரைத்து வைத்துக் கொள்ளவும். பின்பு பெருஞ்சீரகம், சீரகம், காய்ந்த மிளகாய், தேங்காய் துருவல் இவை எல்லாவற்றையும் சேர்த்து அரைத்து கொள்ளவும்.

Step 2

அதன் பிறகு பெரிய வெங்காயம், கறிவேப்பிலை, கொத்தமல்லி தழை இவை மூன்றையும் நைசாக நறுக்கி வைத்துக் கொள்ளவும். பின்பு அரைத்த துவரம் பருப்புடன் அரைத்த மசாலா, உப்பு, மஞ்சள் தூள்,வெங்காயம், கறிவேப்பிலை, கொத்தமல்லி தழை ஆகியவற்றை கலந்து, பிசைந்து உருண்டைகளாக உருட்டி வைத்து கொள்ளவும். ஒரு பாத்திரத்தில் எண்ணெய் ஊற்றி அந்த உருண்டைகளைப் போட்டு பொரித்து எடுத்து சாப்பிடவும். சூப்பரான வெஜிடபிள் கோளா உருண்டை ரெடி

Chicken Cutlet


  • Chicken – 1/2 kg- cooked
  • Ginger chopped – 1 T spoon
  • Garlic chopped – 1T spoon
  • Green chilly chopped – 2-3
  • Onion chopped – one big size
  • Curry leaves, mint leaves and
  • Potato 1 big- boiled and smashed
  • Garam masala or any meat masala- 1 T spoon
  • One egg
  • Oil
  • Bread crumbs
  • Salt to taste


Step 1

Cook the meat with Garam masala, salt and curry leaves. Once it is cooled mince using a food processor or grinder. Do not add water.

Step 2

Sauté the onion till it becomes soft, add chopped green chilly, ginger, garlic, mint leaves. Add minced meat and mix well. Add Garam masala, and mashed potato. Mix well and add salt if needed. Let the mixture cool and make small balls or whatever shape you need. Beat the egg and dip it in and roll over bread crumbs and fry in the oil.Tasty Chicken cutlet is ready to serve now.

முந்திரி சிக்கன் கிரேவி



  • சிக்கன் - அரை கிலோ
  • இஞ்சி - 1 துண்டு
  • பூண்டு - 7 பல்
  • காய்ந்த மிளகாய் - 5
  • சீரகத்தூள் - ஒரு ஸ்பூன்
  • மிளகுத்தூள் - ஒரு ஸ்பூன்
  • முந்திரிபருப்பு - 10
  • வெங்காயம் - 1
  • தக்காளி - 1
  • எண்ணெய் - தேவையான அளவு
  • உப்பு - சிறிதளவு


Step 1

சிக்கனை நன்றாக கழுவி எடுத்து வைத்துக் கொள்ளவும். பின்பு இஞ்சி, பூண்டை நைசாக அரைத்துக் கொள்ளவும். அதன்பிறகு மிளகாய், முந்திரிபருப்பையும் அரைக்கவும். இஞ்சி, பூண்டு விழுதை சிக்கனில் தடவி ஒரு மணி நேரம் ஊற வைக்க வேண்டும். வானலியில் எண்ணெய் ஊற்றி வெங்காயம், தக்காளியையும் போட்டு பொன்னிறமாக வதக்க வேண்டும்.

Step 2

அதன்பிறகு அரைத்த மிளகாய், சீரகத்தூள், மிளகுத்தூள் போட்டு வதக்கிவிட்டு பின்பு அதில் சிக்கனையும் போட்டு வதக்க வேண்டும். பின்பு தேவையான அளவு உப்பு போடவும். அதன் பிறகு சிறிது தண்ணீர் ஊற்றி நன்றாக வேக விடவும். சிக்கன் வெந்ததும் அரைத்த முந்திரிபருப்பை அதில் போட்டு கிளறவும். கெட்டியாகும் வரை கிளறவும். சூடான முந்திரி சிக்கன் ரெடி

Thursday, 18 October 2012

Nachni Methi Muthias ( Iron and Calcium Rich Recipe ) by Tarla Dalal


1 cup ragi (nachni / red millet) flour
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1 1/2 cups finely chopped fenugreek (methi)leaves
4 tsp garlic (lehsun) paste
4 tsp ginger-green chilli paste
4 to 1 tsp sugar substitute
1/2 tsp turmeric powder (haldi)
4 tbsp fresh low-fat curds (dahi)
salt to taste
a pinch of baking soda
1/2 cup finely chopped spinach (palak)
1 1/2 tsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tbsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
healthy green chutney

  1. Combine the flours, 1 cup of fenugreek leaves, garlic paste, ginger-green chilli paste, sugar, turmeric powder, curds, salt and soda-bi-carb in a bowl, mix well and knead into a soft dough, using enough water.
  2. Combine the spinach and the remaining ½ cup of fenugreek leaves in a dish and keep aside.
  3. Grease your hands with ¼ tsp of oil and divide the mixture into 30 equal portions and shape them into a cylindrical roll.
  4. Roll out each ball in the spinach-fenugreek leaves mixture, so that the balls are evenly coated with the mixture from all the sides.
  5. Grease a sieve using ¼ tsp of oil and arrange the rolls on it. Steam in a steamer for 15 minutes.
  6. Cool slightly and cut into 12 mm. (½”) slices and keep aside.
  7. For the tempering, heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds.
  8. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
  9. Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp from both the sides.
  10. Serve hot garnished with coriander.

Handy tip:

  1. You can make this recipe in the microwave. After step 5, brush each ball with little water and cover it with a thin muslin cloth and microwave in a microwave safe vessel on high for 3 minutes.
  2. Cool slightly and follow steps 7 to 11 and serve hot.

Broccoli Tikki ( Healthy Starter Recipe ) by Tarla Dalal


For The Tikkis
1 cup finely chopped broccoli
2 tsp oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
1/2 cup boiled , peeled and mashed potatoes
1 1/2 tbsp cornflour
salt to taste

To Be Mixed Into A Stuffing
1/4 cup grated paneer (cottage cheese)
2 tbsp grated mozzrella cheese

Other Ingredients
1 tsp oil for greasing and cooking

For Serving
tomato ketchup

For the tikkis

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the garlic and green chillies, mix well and sauté on a medium flame for 4 to 5 minutes.
  3. Add the broccoli and salt, mix well and sauté on a medium flame for 4 to 5 minutes, while stirring occasionally.
  4. Remove from the flame, transfer to a bowl and allow it to cool completely.
  5. Once cooled, add the potatoes and cornflour and mix well.
  6. Shape each tikki into flat rounds.
  7. Press a little in the centre of each round to make a depression.
  8. Place very little paneer-cheese stuffing in the centre of each round and roll again to make a 25 mm. (1”) flat round tikki.
  9. Grease the tava (griddle), using 1/2 tsp of oil and cook the tikkis using the remaining 1 tsp of oil, till they turn golden brown in colour from both the sides.
  10. Serve hot with tomato ketchup.
Nutrient values 
54 cal3.2 gm7.3 gm1.5 gm0.4 gm112.4 mg

Stuffed Spinach Pakoda by Tarla Dalal


For The Stuffing
200 gms paneer
1 tbsp hung curds (chakka dahi) , beaten
2 tsp ginger (adrak) garlic (lehsun) paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
salt to taste

To Be Mixed Into A Smooth Batter
1/4 cup plain flour (maida)
2 tbsp cornflour
2 tbsp rice flour (chawal ka atta)
1/4 tsp carom seeds (ajwain)
salt to taste
1/4 cup water

Other Ingredients
8 large spinach (palak) leaves
oil for deep-frying

For Serving
dahiwali phudina chutney

For the stuffing

  1. Cut the paneer into 8 equal rectangular portions and keep aside.
  2. Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well.
  3. Add the paneer, toss gently and keep aside to marinate for atleast ½ an hour.

How to proceed

  1. Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end.
  2. Fold in the edges of the leaf and start rolling from the broad end towards the tapering end.
  3. Dip it in the batter and deep–fry in hot oil till the pakoda turns light brown in colour and crisp from all sides.
  4. Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.

Paneer Amritsari Tikka (kebabs and Tikkis Recipe)


To Be Mixed Into A Marinade
2 tbsp ginger-garlic paste
1/2 tsp carom seeds (ajwain)
of mixed fruits food colour
salt to taste
1/2 tsp chilli powder

Other Ingredients
2 cups paneer , cut into 2” x 1/2" x 1/2" strips
besan (Bengal gram flour) , dry roasted
oil for deep-frying
1 tbsp chaat masala for sprinkling

  1. Combine the paneer strips with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
  2. Sprinkle besan on the marinated paneer strips and mix gently so that the besan coats the paneer evenly from all sides.
  3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till golden brown. Drain on absorbent paper.
  4. Serve hot sprinkled with chaat masala.

Hare Mutter ki Puri


For the dough
2 cups whole wheat flour (gehun ka atta)
1 tbsp fresh curds (dahi)
1/2 tsp levelled, baking powder
1 tsp ghee
1/2 tsp salt

For the stuffing
1 1/2 cups boiled green peas
3 to 5 green chillies, finely chopped
1 tsp cumin seeds (jeera)
1/2 tsp lemon juice
1 tsp chaat masala
1 tsp whole wheat flour (gehun ka atta)
1 tsp ghee
salt to taste

Other ingredients
ghee or oil for deep frying


    For the dough 

    1. Combine the wheat flour, curds, baking powder, ghee and salt and make a soft dough by adding some warm water.
    2. Knead the dough for at least 6 to 7 minutes till it is smooth and elastic.
    3. Keep the dough under a wet cloth.
    4. Divide the dough into 12 equal portions. Keep aside.

    For the stuffing 

    1. Grind the green peas and green chillies to a paste in a blender, without using any water.
    2. Heat the ghee, add the cumin seeds and fry until they crackle.
    3. Add the green pea mixture, lemon juice, chaat masala and salt and cook for a few minutes. Sprinkle the flour and cook for 2 to 3 minutes until the mixture becomes dry.

    How to proceed 

    1. Roll out each dough portion into a small round. Put a teaspoon of the stuffing in the centre and close it.
    2. Roll out thinly with the help of a little flour. Repeat with the remaining dough portions and stuffing.
    3. Deep fry in ghee over a medium flame so that the puris cook from the insides also.
    4. Serve hot.

    Palak Toovar Dal (know Your Green Leafy Vegetables)


    1. Clean, wash and soak the dal for 2 hours.
    2. Drain, add the spinach, ginger, green chillies, turmeric powder and 3 cups of water and pressure cook for 2 whistles.
    3. Allow the steam to escape before opening the lid. Mash the dal spinach mixture with the back of a spoon lightly and keep aside.
    4. Heat the oil in a deep pan and add the cumin seeds.
    5. When the seeds crackle, add the bayleaves, cloves, red chillies and asafoetida. Stir for 15 seconds.
    6. Add the spinach mixture, chilli powder and coriander, mix well and simmer for 4 to 5 minutes, stirring once in between.
    7. Serve hot.

    Wednesday, 17 October 2012

    Capsicum curry

    Capsicum - 5 or 6
    Onions - 2
    Curry Leaves - Few
    Green Chilli - 3
    Oil - 2 Tsp
    Turmeric Powder - 1/2 Tsp
    Mustard Seeds - 1/4 Tsp
    Salt - As required
    To Grind:
    Red Chilli - 5
    Urad Dhal - 1 Tsp
    Channa Dhal - 1 Tsp
    Coriander Seeds - 2 Tsps
    Coconut - 6 Tsps

    1. Cut Capsicum into small pieces.
    2. Cut Onion and green chilli into small pieces.
    3. Dry fry Red Chilli, Urad Dhal, Channa Dhal, Coriander Seeds and Coconut.
    4. Grind the above.
    5. Heat oil in a pan, splutter mustard seeds.
    6. Fry onion, curry leaves and green chilli.
    7. Add cut capsicum pieces and add the ground powder.
    8. Add turmeric powder and salt.
    9. Fry until capsicum it is cooked and water disappears.
    10. Once done serve with hot rice or chapati.
    Nutritional Value:
    • Rich in Protein, Vitamin A,C
    • Helps to reduce blood pressure, cholestrol
    • Good for treating colds and fevers
    • Good for diabetics

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