Tuesday, May 31, 2011

Broccoli Thoran


Garlic - 4 flakes
Green chilly -2 slit length wise
Curry leaves - 1 twig
Grated coconut - 2 tbs
Urad dal -1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil or frying and salt to taste


Wash Broccoli nicely and cut into small pieces.Addturmeric powder and salt mix well and keep aside. Heat oil in a non-stick or thick bottomed pan. Add mustard seeds & urad dal when the mustard seed splutters add garlic,green chillies and curry leaves & saute for sometime. Then add Broccoli and stir well and 1/4 cup of water,cover with lid and allow it to cook on low flame. Keep stirring in between. When the water evaporates and stars becoming dry add grated coconut mix well after 1 or 2minutes minutes remove from fire.

Serve with steamed rice.

Monday, May 30, 2011

Semiya Coconut Payasam

Source: Geetu Pore- (Friend)
I had this in my friends house. Tasted very good and it
was very different. Thought i'll prepare the same and
post it.

Milk - 3 cups
Semiya - 1/2 cup
Shredded coconut - 1cup(Sweetend or unsweetend-your choice)
Sugar - 3/4 cup (you can add or reduce according to your taste
Cardamom - 5 to 6
Ghee - 2tbs

Heat a pan, add a tbsp of ghee and add the vermicelli and roast it for 4 to 5 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.

Take a vessel pour the milk into it and cook for 5 mts, then add the roasted vermicelli and allow it to cook fully. Then add shredded coconut and sugar let it simmer for few more, stir it once in a while. Finally add cardamom powder or whole cardamom. When done remove from fire.

Serve warm or refrigerate until chilled.

Sunday, May 29, 2011

Coconut Rice

Rice - 1 cup (I used basmati rice)
Grated coconut - 1/2 or 3/4 cup
Urad Dal - 1/2 tsp
Channa Dal - 1/2 tsp
Mustard Seeds - 1/2 tsp
Peanut - few
Cashew nut - few
Curry leaves - 1 twig
Salt & Oil as required

Cook rice and keep aside.
Heat oil in a vessel, add mustard seeds and as they splutter add urad dal, channa dal, peanut and cashewnuts allow them to turn red. Add the red chilly, curry leaves and asafoetida and roast for a few secs. Add grated coconut and salt combine and saute for 2-3 mts on low flame. Then add the cooked rice and combine well.

You can have this with mint chutney or any chutney, pickle or papad

Wednesday, May 4, 2011

Lamb Gravy

Lamb - 1 lb
Onion - 2
Garlic - 7 to 8 flakes
Ginger - small piece
Green Chilly - 2
Curry leaves - 1 string
Bay Leaves - 3
Cinnamon stick - 1 stick
Elachi - 4
Turmeric powder - 1/2 tsp
Roasted coriander & chilly powder - 2 tbs
Salt - as required
Oil - as required


Cut the lamb into small pieces, wash nicely and keep aside. Chop onion, garlic, ginger. Marinate the lamb pieces with turmeric, ground & roasted chilly coriander powder for about 20 minutes. Heat oil in a pan, add Bay leaves, cinnamon stick,elachi and saute for a minute. Then add the chopped onion & saute till it turns light brown, then add ginger, garlic and green chilly and saute until raw smell goes away.

Add the marinated lamb pieces add salt and mix well, cover with the lid. Stir occasionally. When it is cooked nicely and becomes thick gravy add curry leaves and remove from fire.