Friday, January 31, 2014

Simple and Easy Rasam (Tomato & Tamarind)

Simple and Easy Rasam (Tomato & Tamarind)
Serves: 4

Cooking Time : 12 min

  1. Tamarind – 1 gooseberry size
  2. Tomato – 1 no cut in to four pcs
  3. Green chili – 1 no
  4. Garlic – 3 nos
  5. Turmeric pwd – ¼ tspn
  6. Rasam pwd – 1 tspn (homemade or store bought)
  7. Coarsely grounded blk pepper pwd – ½ tspn
  8. Chopped coriander leaves – 2 tbspn
  9. Salt – to taste
  10. Water – 600 ml
  11. For tempering
  12. Ghee – 1 tspn
  13. Oil – ½ tspn
  14. Mustard seeds – ½ tspn
  15. Curry leaves – few
  16. Asafetida – 2 pinch


  1. Soak tamarind in a hot water about 10 min
  2. Extract the tamarind juice with 600 ml of water
  3. Slightly crush green chilli and garlic together in paper.
  4. In a vessel add tamarind juice, turmeric pwd, rasam pwd, salt, tomato,crushed garlic & green chilli, coriander leaves, black pepper pwd and bring to boil about 10 minutes. Remove from the gas.
  5. In a pan add oil + ghee temper with mustard seeds, asafetida, and curry leaves and add it to rasam.
  6. It’s very well goes with plain Rice, Easy digestion and we can drink like a soup.

linking to Gayathri's Walk through memory lane & Merry Tummy Cook with red

Tuesday, January 28, 2014

Pan Fried Whole Pomfret - Vavval miin varuval

Pan Fried Whole Pomfret
Serves - 4 
My Most Favorite dish is Fish.


  1. Hand size Pomfret Fish (Mini) - 4 pcs
  2. Kashmiri chilli powder - 2 tspn
  3. salt - to taste
  4. ginger garlic paste - 1 n 1/2 tspn
  5. tomato juice - 2 tbspn
  6. roasted gram powder - 1 tbspn
  7. corn flour powder - 1 tspn
  8. Oil - - for shallow fry 


1. Clean the fish two to three times and add  white vinegar (or) turmeric powder soak for 5 minutes and slit the fish with knife three  to four cuts. wash again and drain the water and keep aside.
2. Mix all  the  masalas along with tomato juice and make paste like consistency ..dip both side of fish pieces into masala paste and marinate for 2 hours.

3.Heat the pan add oil and keep the flame on medium fire, fry the fish both sides  until golden brown.
Serve it with Plain rice dhal or chappathi, kuboos.

Linking to TSt & merry tummy cook with red

Wednesday, January 22, 2014

Saurashtra Chicken Curry/Gravy - சௌராஷ்டிரிய சிக்கன் கிரேவி


Saurashtra or Sourashtra or ꢱꣃꢬꢵꢰ꣄ꢜ꣄ꢬꢵ or Palkar (Sanskritसौराष्ट्रTamilசௌராட்டிரம்) is an Indo-Aryan language[2] spoken by the Saurashtriancommunity native to Gujarat, who migrated and settled in Southern India. Madurai in South India has the highest number of people belonging to this community and also remains as their cultural center.
The language is largely only in spoken form even though the language has its own script. The lack of schools teaching Saurashtra script and the language is often cited as a reason for the very few number of people who actually know to read and write in Saurashtra script. Latin, Devanagari or Tamil script is used as alternative for Saurashtra Script by many Saurashtrians.

The Saurashtra alphabet was developed towards the end of the 19th century. A number of Sourashtra letters a similar to letters in the Oriya and Gujarati alphabets. Sourashtra has also been written with Telugu and Devanagari alphabets but is usually written with a slightly modified version of the Tamil alphabet.
Combination of 100 language is Sourashtra
Saurashtra Chicken Curry/Gravy
Serves : 3

Very Simple , easy & tasty 


Chicken pieces with bone – ¼ kg
Salt – to taste
For tempering
Oil – 1 tspn
Mustard seeds – 1 tspn
Curry leaves few
Onion – 2 nos
Tomato – 1 no
For grinding
Whole black pepper
Cumin – seeds
Clove – 4 nos
Garlic – 5 pod
Kas kas – 1 tbspn


Wash the chicken and drain the water completely
Grind the above said ingredients in a mixer to a smooth paste.
In a wide vessel temper the above said ingredients and add chicken and salt cook 5 min on low fire.
Add grounded masala , toss well and cook 15 min on low fire.
Finally add coriander leaves serve with side dish for any meal.

I learnt this recipe from my school friend (8th std) chitra who speaks saurashtra language. This recipe is little bit different and spicy too.
 Very good remedy for cold, cough, sore throat.

Saturday, January 18, 2014

Sky Picture @ Dubai Creek & Fireworks

Fireworks @ Dubai Creek

 Sky Picture @ Deira,Dubai Creek

Skywatch Friday

Tuesday, January 14, 2014

Spicy Diet Tomato Rice

Delicious spicy diet-tomato rice
ஸ்பைசி டயட் தக்காளி சாதம்
Basmathi rice – 200 gram
Ripe Tomato big – 3 nos
Oilve oil – 3 tbspn
Mustard seeds – 1 tpsn
Whole red chilli – 2 nos
Curry leaves – few
Garlic pod – 3
Bay Leaf – 2
Fennel seeds – ½ tspn

Spice Powers:
Red Chill powder – ¾ tspn
Turmeric pwd – ¼ tspn
Salt – to taste


Soak the rice for 10 minutes in cold water
Drain the water and boil the rice...
Let the rice be in long grain consistency
Heat the vessel and add olive oil,
When the oil gets heated-up add the above given temper ingredients

Add tomato, green chilly and fry. 
Add the required masala powders.

Keep the stove in simmer for 7 minutes,so that the tomatoes will change into a collective form.
Since we use olive oil, the oil will not float at the top nor the oil and contents will get separated, like other oils. 

Add the prepared tomato paste to the rice and stir evenly...
Brown-rice can also be used. 

Delicious spicy diet-tomato rice is ready! Serve hot! 

People who do not prefer dieting can use ordinary oil and small cashews to this recipe. This is one-type of tomato rice among many!!

Cook with red and giveaway @ Merry Tummy, Gayathri's Walk Through Memory Lane and virunthu unna vaangka viji's  show your style to world.
cookclick n devour, cooksjoy

Thursday, January 9, 2014

300th Post - Inippu Semiya / Vermicelli Kesari/இனிப்பு சேமியா

இனிப்பு சேமியா
Inippu Semiya / vermicelli kesari/Sweet Semiya

1.    Vermicelli (semiya) – 200 gram
2.    Sugar – 100 gram 
3.    Cardamom – 1 no
4.    Clove – 2 nos
5.    Cinnamon – ½  inch size
6.    Cashew nut – 50 gram
7.    Raisins – 10 nos
8.    Water – 325 ltr
9.    Food colouring (optional) red or yellow
10.Grated Coconut - half cup

1.    Roast semiya with little ghee make sure without burning
2.    roast cashew nut and raisin with ghee keep aside

3.    In a vessel add ghee temper cinnamon and clove ,cardamom keep the flame  and add water  immediately .
4.    Add red food colouring if you required.

5.    When the water start boiling add the roasted semiya and cook on medium flame and cook on a medium flame for 5 min
6.    Finally add  sugar and stir it till it dissolved.

7.    garnishing with roasted nuts, raisin and grated coconut.

8.    This recipe is very favorite to everyone in our family we cook  this semiya for breakfast during Eid and many special occasion. I am using less sugar , if you are a sweet tooth add more.
9.Serve hot with paruppu vadai, medu vadai (urad dhal) nuggets or sundal.
Traditional Breakfast
Linking to Gayathri's walk through memory lane

சமையல் அட்டகாசம் - பாரம்பரிய சமையலுடன் சிறப்பு விருந்தினர் பதிவு
Traditional Recipes with Special Guest Post @ samaiyal attakaasam

Friday, January 3, 2014

Adyar Grand Sweets Green Chiili Thattai

Thattai is festival snacks in Tamil Nadu.This Green chilli thattai is very popular in Adyar Grand Sweets.
Yield 18 thattai.


Rice Powder – 200 gram
Urad dhal – 1 tbspn
Channa  dal – 1tbspn
Asofeotida – ¼ tspn
Green chilli – 3 nos
Salt- needed qty
Butter – 1 ½ tbspn


Roast urad dhall in a low flame until light brown and then powder it.
Grind green chillies with less than half glass of water (50ml)
Soak channa dhall for one hour
In a bowl mix all the ingredients (Rice powder, urad dhall powder, soaked channa dhall,ground green chilli,uppu,asofeotida) and add required amount of water to make a dough.

Make small gooseberry size balls from the dough and flatten it on a plastic sheet (I used Cornflakes Packet)
Heat the oil in a pan and fry the thattai on a medium heat.
Serve it with a hot tea or coffee

Instead of green chilli you can use red chilli or black pepper.
Instead or asafetida you can use fennel seed or garlic. Adding curry leaves, gives more flavor to the thattai

அடையார் கிரான்ட் ஸ்வீட்ஸ் பச்சமிளகாய் தட்டை
Linking to Gayathri's Walk Through Memory Lane Jan ,2014  and Chandrani's Cuisine delight Holiday Recipe (3rd Blog Anniversary

Wednesday, January 1, 2014

Mini Egg Pancake

All purpose flour (Maida) - 100 grams
eggs - 2 
salt - 1 pinch
sugar - 75 grams
Oil + Butter - required qty


Mix the ingredients (except oil+ butter,) .   Add water and milk and  blend well  in a mixer (blender)  to a  thick batter.  You can also mix well with a fork or a whisk to make a thick batter.  Make sure that there are no lumps. 
Heat a non stick pan.   Pour a  small soup spoon full of   batter in a pan and  spread to have  a thick small pancake.  Cook on low heat.
   Add little oil + butter .   Carefully, flip or turn over the pancake and cook the other side on low heat to golden brown.  Make sure that it does not get burned. 
Serves : 2 kids or ( 1 adult)
 This egg pancake is very perfect for kids lunch box and easy tiffin too