Sunday, May 7, 2017

Turmeric Root Dosa - Manjal Dosa

Colourful Medicated Turmeric root Dosa.

Recipe Source: Chandra Padmanabhan's Turmeric Dosa.  I picked this recipe from  Priya Srinivasan Blog

Crispy Turmeric Root Dosa

Raw rice 1 ½   cup
Idli rice – ½  cups
urad dal – ½ cup
methi seeds/fenugreek seeds 1/2 tspn
grated fresh  turmeric root – 1 inch piece
Salt to taste

gingly oil or ghee - required qty


1.  Wash and soak rice and dal separately. Soak the fenugreek seeds along with urad dal. Let this soak for 3 hours. 
2.  Drain the water from urad dal and methi seeds grind smooth batter and remove the batter to a clean bowl
3.  Now drain the water from rice and turmeric root and grind smooth batter.
4.  Remove the rice batter and mix both batter together
5.  Let the batter sit overnight or at least 6-8 hours to ferment. Add salt to the batter and mix well. Heat a flat tava/dosa pan,
6.  Rub with litter onion and oil pour a ladle of batter in the center of tawa and spread it slowly thin big circle, drop the gingely oil or ghee around the dosa let it cook medium flame till  it becomes golden brown ( top portion should cook completely) fold half to dosa and remove from pan. Serve with your choice of side dish.

Note :In this dosa priya used idli rice , i used here both raw rice and idli rice.

Turmeric Root 

Turmeric is used for arthritisheartburn (dyspepsia), joint painstomach painCrohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

This recipe goes to Srivalli's cookng from cookbook challenge  May 2017

Tuesday, May 2, 2017

Banana Ice Cream

Banana Ice Cream


Banana – 1 Medium
Cardamom powder – ¼ tspn
Custard powder – 2tbspn
Sweetened condensed milk  - 2 tbspn
Milk – 200 ml

For garnishing
Badam pista flakes
Dry cranberry


1.   Boil milk with cardamom powder.Separately mix 2 tbspn of  custard powder in cold milk then  add this mixture into boil  milk slowly.
2.    Make sure there is no lumps and boil for 2 minutes.
3.   Stir it continuously and remove from the heat, leave it to cool.
4.   After cooling add banana and condensed milk in it, and then blend well.
5.   Transfer the ice cream mix into a container close it with a lid and keep it in the freezer for 2 hours.
6.   After two hours take the mixture from the freezer and run it in a mixie buzz mode 2, 3 times and pour the ice cream mix into   ice cream mould keep it inside the freezer once again for 6 to 8 hours.

7.   While serving garnishing with badam pista flakes and cranberry

Very perfect for cool summer

Sunday, April 30, 2017

Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size
Water 400 ml

For coarsely grinding
Whole pepper
Curry leaves

For tempering
Oil or ghee
Mustard seeds
Methi seeds
Curry leaves
Whole red chilli


Soak tamarind in a hot water extract the juice.
Coarsely ground garlic , curry leaves, cumin, whole pepper
Add this with tamarind juice
Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli
Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Tuesday, April 11, 2017

Dill Leaves Falafel Sandwich with Kuboos and Samoon

This recipe was  published in Kungumam thozi ((குங்குமம் தோழி) Ramadan Special 30 vegetarian Recipes on 15.06.2016 issue

Dill Leaves Falafel Sandwich

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways like indian falafel,falafel, dil leaves falafel. It is my family's favourite.

For Falafel

Dill leaves – 1 bunch
White channa – 200 gms
Garlic – 3 nos
Cumin seeds – 1 tbspn
White sesame seeds – 11/2  +11/2 tbspn(roasted)
Baking powder – 1 pinch
Onion  - 1 no chopped
Green chilli – 1 big
Salt to taste
Oil – for deep fry
Soak the channa whole night, wash and chop the dil leaves finely,
Roast the cumin seeds separately.
In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4th done.
In that grinded paste add the balance sesame seeds and mix it, make small balls from the mixture, make a plum size ball and gently press them and deep fry in hot oil until nice golden brown.
The crispy Dill leaves Falafel ready.

Dipping Sauce

mayonnaise - 3 tbspn
garlic - 1 pod
curd - 1 tbspn
olive oil 2 tspn
Blend everything in a blender.

For sandwich

need readymade kuboos or long bun (samoon)
cheese slices
carrot and cucumber cut into match stick size

Serving suggestion

Take a bun or kuboos spread the dipping sauce on it. Arrange it into a sandwich form.
Enjoy homemade healthy Greene falafil sandwich

Sunday, April 2, 2017

Hot and sour soup

 Recipe Source :  Tarla Dalal (from street food cook book)
Soups are good for health. Very comfortable  diet for all age group.

Hot and sour Vegetable soup

Oil – 2 tbspn
Garlic – 1 tbspn
Cabbage – ½  cup
Carrot  - ½ cup
Spring onion – 1/4 cup
Cauliflower - - ½ cup
 Vinegar – 2 tbspn
Soya sauce - - 1 tbspn
Chilli sauce – 1 tbspn
 A pinch of MSG (Mono sodium glutamate – optional

For serving
Chillies with vinegar
Soya sauce
Chilli sauce

Corn flour  -  3 tbspn dissolved in ½ cup of water

Heat oil and add garlic sauté on high flame for few seconds
Add cabbage carrot cauliflower spring onion for few minutes
Add 4 cups of water add chilli sauce, soya sauce, vinegar salt and pepper
Mix well simmers for 2 minutes
Add cornflour mix well simmer for two minutes the soup thickens, while stirring occasionally
Pour equal portion of bowls serve immediately serve immediately with chilli sauce, soy sauce. And chillis in vinegar

sending this recipe to Srivallli 's  cooking from cookbook challenge April 2017

Restaurant style Hot and Sour Vegetable Soup, Cabbage,Carrot, cauliflower

Tuesday, March 28, 2017

Spicy Indian Dal Palak - Khaleejtimes Dubai

Spicy Lentil Meal /Spicy Punjabi Dal Palak/Spicy Indian Dal Palak

I am very Happy to tell you that  my recipe  - Spicy Lentil Meal - published in Khaleej Times News paper - Dubai 24.03.2017


Channa dal – 100 gram
Turmeric powder – ¼ tspn
Ginger – ½ tpsn chopped
Red chilli powder – ¼ tspn
Green chilli – 1 chopped
Ghee – 2 tspbn
Cumin – ½ tspn
Onion – 1 chopped
Red chilli podi – ¼ tspn
Salt – to taste
Palak  - 2 cup chopped
Yoghurt - 3 tbspn
Gram masala – ¼ tspn (cinnamon, cardamom, clove)


  1. Wash and soak channa dal in water for 5 to 10 minutes.
  2. In a pressure cooker, add 2 cup of water chopped ginger, green chili and turmeric powder and dal. on a high flame, cook the pulses for 7 - 8 whistles, until the dal softens.
  3. In separate pan heat ghee, Add chopped onion saute.  add cumin  red chilli powder and mehran dal masala.  Cook for  5 minutes
  4. Add  to cooked dal 
  5. Add curd and spinach, Stir and cook for three minutes on low flame.
  6. Garnish with garam masala and serve with roti or rice.

Khaleej Times - 24.03.17
Friday Paper

Friday, March 24, 2017

Aavin Badam Drink Mix Macroni Payasam

Badam Health Drink Mix (Maccroni/Pasta) Payasam
1. Cooked pasta/Macaroni - 200 gram ( Any Shape)
2. Milk – ½ liter
3. Green cardamom – 2 nos
      4. Sweetened condensed milk – 90 gram
5. Aavin badam Drink mix or aachi badam mix  or MTR Badam Drink Mix – 2 tbspn
6. Ghee -1 tbsn
7. Pista flakes – 2 tspn
8. Saffron – 2 pinches

1.    Boil milk with cardamom.when milk start boiling and reduce 3/4 , add cooked macaroni/pasta mix well and boil about 5 minutes
2.    Now add condensed milk and Aavin badam drink mix stir continuously and cook 5 minutes
3.    Sprinkle with pista flakes,saffron and add ghee stir well and transfer into serving bowl.
4.    Enjoy.
My Tip: I added here for extra taste Aavin Badam drink Mix..
Note: If you don't have condensed milk add 100 gram sugar.

Sunday, March 19, 2017

Indian Flag Mini Dosa

Tri colour Indian Flag Mini Dosa

Always I love to prepare our Indian Flag Recipe.For this dosa we need Red chutney and Green chutney of any flavour.


Dosa Batter - Required Qty

Carrot Tomato Chutney

For roast and grinding

oil - 1/2 tspn
curry leaves pwd - 1/2 tspn
musturd seed - 1/4 tspn
Ripe Tomato – 3 large
Carrot - 1 no
whole red chilli  - 2 nos
chilli pwd - 1/4 tspn
Garlic -  2 nos
grated coconut - 2 tbspn
Salt – to taste

for tempering

Gingelly Oil – ½ tspn
Mustard seeds – ½ tspn
Curry leaves - few


Roast all above given ingredients and cool then grind in a mixie
(do not add water) ground well.
 In a pan, heat the oil temper with mustard seeds  & curry leaves.
Add ground tomato carrot mix and cook for 5 minutes till the water absorb.

Palak pesto /Dip/Chutney

palak - 1 cup
salt - to taste
green chilli - 2 nos
garlic - 1
walnut - 5
sugar - one pinch


Wash palak leaves and boil for 5 minutes along with salt , sugar sodium bi carbonate , transfer palak into cold water strain it and grind with green chilli , garlic required salt and walnut.

green , and red colour chutney ready

Now divide the dosa batter into 3 parts

for green: add one part to green chutney/palak pesto
for white : no need any chutney or dips
for red : add tomato carrot chutney dip
with these batter we are going to make a mini colourful dosa(Mini Pancake)
We can prepare like omelette type dosa also.

In a tawa pour red then pour white batter around it, followed by green batter in the same way. Spread ghee or butter and cook both sides serve hot.
This is a healthy colourful kids lunch box recipe.

The 68th Republic Day, Flag Recipe, kids recipe, ( I scheduled this post for Republic day ,  but for get set a date,) 

Friday, March 17, 2017

Rajasthani Dal

Simple and easy dal
Recipe Source: Sanjeev Kapoor's Rajasdani dal


green gam split moong dal - 1/ 2 cup
bengal gram split  - 5 tbspn
ginger - 2 inch one piece
onion - one large
red chilliies = 3
salt to taste
turmeric - 1 tspn
ghee - 2 tbspn
cumin seeds - 1 tspn
asafoetida -  a pinch
red chilli pwd - 1 tbspn
dry mango pwd - 1 1/2 tpsn

Wash and soak two dals together  in  3 cups of water
peel wash and finely chop ginger and onion remove stem and break red chilles into two
boil dals in 4 cup of water   adding salt to taste , turmeric pwd and ginger till cooked.
heat ghee in a pan add cumin seeds asaeotda and red chillies to the ghee as cumin seeds begin to change colour , add onion cook till onion turns light brown
add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
reduce heat and simmer for ten minutes
add amchur and stir ti mix well.
serve hot with roti or plain rice

sending this to srivall's ccc challenge March 2017



Sunday, February 12, 2017

Prawn Head Soup with Oyster Sauce

Soups are very healthy for all and very perfect and goes 
well in this cool winter.
Generally soup are very healthy for all age groups and it has more iron content. 
 It is especially good for kids, anemic people, pregnant women and elderly people.

#Prawn head soup with oyster sauce
diet#liquid diet/#paleo diet, Prawn Heat Clear soup
prawn head 20 nos
bay leaves - 3 nos
lime leaves - 3 nos
cinamon stick - 1 no
ground whole coriander - 1 tspn
garlic clove -1 no
oyster sauce - 1 tspn
chilli sauce - 1 tpsn
salt - to taste
parsley - quarter cup
dry basil - 1/4 tspn
veg or chicken stock - 3 cup

butter - 2 tbsn
pomegranate  juice 1/2 cup


Add all the above ingredients in a wide vessel and cook in medium flame for about 10-15 minutes.
Strain the cooked soup completely.
Heat butter in another vessel and add the prepared soup to it and let it boil for about 5 minutes.add pome juice
Flavoured prawn oyster soup is ready to serve!

This soup can be given to kids and people who have undergone surgery,since it is in a liquid consistency.

Tag: Clear Soup, Liquid Diet, Paleo Diet Recipes, Diet Recipes,Healthy Drink, Winter Recipes

Wednesday, February 1, 2017

Coconut Flax Seed Coffee Mug Cake

Very easy simple Microwave Mug cake just 3 minutes  Coconut flavor Flax Seed Coffee Mug Cake


  1. Egg - 1
  2. Milk - 2 tbspn
  3. Flax seed powder - 2 tbspn
  4. grated fresh coconut - 2 tbspn
  5. Coffee powder - 1 tspn
  6. cinnamon powder - 1/4 tspn
  7. nutmeg powder - 1 pinch
  8. backing powder - 1/4 tspn
  9. sodium bi carbanate - 1/4 tspn
  10. nijella seed raw honey - 1 tspn
  11. chopped walnut - 1
  12. chopped cashew nut - 3 nos 
  13. Extra vargin coconut oil - 2 tsbpn


Mix all the dry ingredients 
Beat egg and milk together 
combine both dry and wet ingredients and fold gently.. add honey and nuts to it..
transfer in to microwave safe mug and set 3 minutes and cook.

Note: If you want to make for paleo diet add dark chocolate instead of honey

for normal diet  you can add sugar or brown sugar.