Thursday, November 13, 2008


This dish is a very healthy and tasty breakfast or tiffin item. And a speciality of my Bhabhi.

She prepares it really well...yummy....


  • 250 gm. semolina (sooji)

  • 250 gm sour curd, the amount may be adjusted as needed to soak the sooji.

  • 1 tbsp. oil.

  • 1/2 tsp. mustard seeds.

  • 1/2 tsp. soda bicarb.

  • salt to taste.

  • 2 greenchilli ground

  • 1/2 kg. cabbage finely chopped,

  • 1tsp.sugar

  • 2 carrots grated,(optional)

  • 1 capsicum finely chopped (optional)

  • soya suace 1 tsp...optional.

  • Tomato ketch up and green chutney.

Soak the semolina in the curd for 1 hour. Add green chilli and salt.

Now add soda and sugar in the batter and mix it properly .

Steam in small size idli maker.

In the mean time take a saucepan. Add oil and when hot put mustard seeds and then add all the cut vegetables and saute them for 5-10 minutes till it shines.

Then add idlies and stir.

For serving.........

Put them in the plate and spread green chutney and tomato ketchup.

If you like then in the vegetable put the soya sauce and then add idlis.

Tips......If you like, you may add the tadka of....roasted chana dal and curry leaves for different flavour.

Wednesday, November 5, 2008


This is an indian accompaniment to the food and spicy to make it tasty.
we have many varieties of chatneys.
Dhania chatney or green chatney----
In this grind together fresh coriander leaves, salt, green chillies and dry mango powder or fresh mango. U may mis some mint leaves also.
Tamarind chatney-----For this soak some tamarind for 3-4 hrs or take the pulp
Now heat a fry pan, add 1 tsp oil and then add hing, cumin seeds, a little of turmeric powder and then pulp and add salt, red chilli and sugar or jaggery, cook it and when desired consistency is there its ready.
Coconut chatney....Take half frsh coconut 2 tbsp. roasted chana daal, salt to taste and 4-5 green chillies and grind together, and add a tadka of mustard seeds and curry leaves

Tuesday, November 4, 2008


basically it is a type of dip used in Indian dishes. For making raita we first sieve the curd with a stainless steel sieve or make it homogeneous in the mixi, better to do it by sieve, then we can make so many type of raita.
Soak some boondi in water, then squueze it and put it in the curd.
grate some gourd(lauki or sorka) and boil it and add it.
wet ground some palak leaves and add it.
Boil the spinach leaves and churn it into a mixie and add it.
grate cucumber and add it.
cut onion, tomato, carrot and cucumber into small pieces and add it.

whatever u add it, then add some salt, black salt, roasted and ground cumin seeds or may be chaat masala and red chilli powder and raita is ready to be eaten

Sunday, November 2, 2008


This is a wholesome dish and one dish is a complete meal, with full nutrients.
2cups basmati rice
half cup each of
french beans cut into small pieces
carrot julienned
cualiflower cut into little florets
pototo-cut into small pieces
2big cardamom
2 bay leaves
5 black pepper
4 cloves
salt to taste
oil---4 or 3 tabsp.--both will do
Corriander leaves-chopped finely to garnish
2 tbsp cashewnut--optional
wash the rice and keep it aside.
In a big saucepan or fry pan---out it on heat
Add oil and then cumin seeds.
When they start splitting add cloves,cardamom, bay leaves, black pepper and saute for 2 minutes,
then add washed vegetables and saute for another 2 minutes.
Now add rice and saute for 2 minutes.
then add 4 cups water and salt and let it cook covered. Once the water start boiling, slow the fire.
When the water is completely absorbed, pulao is done.
While serving it garnish it with coriander leaves and roasted cashewnuts.
For the accompaniment take curd or raita and green chatney and roasted papad.
Tips----if u like u may add some roasted peanuts also.