Friday, October 22, 2010

Almond Rock (Nut rock)

 It’s been so long that i have posted an entry...
Summer was good and fall is not every weekend, we are doing something with little S, She is all of 1.5 years and a bundle of u can say i was lazily busy :)

Smitha of Smitha's spicy Flavours is guest hosting an the MEC festive event for Srivalli of cooking4allseasons

And I have an easy and "can be very popular recipe of your kitchen" without much sweat in the kitchen.

I have used 100% cacao...coz i am a chocoholic and i can control the amount of Sugar
I have sweetened the chocolate with honey and sugar
You can try with any percentage of cacao...if ur using lesser percentage than remember that chocolate already has some sugar and milk solids


8 oz 100% Cacao chocolate
10 tbsp sugar powdered
5 tbsp honey
2 cups Nuts(Almonds and Walnuts)


Roast the nuts in the microwave (Roasted the Almonds and Walnuts separately)
30 seconds each time and keep tossing them every 30 seconds for 2 mins.
Cool and chop the nuts

Chop/grate the chocolates roughly and microwave it for 1 and 1/2 minutes

Add all the ingredients mix well. as the mixture can start to harden
Spread it on the Parchment paper or silver foil. i think u can shape them as laddoos(round) too.
Cut now so that it would be easier to cut once the chocolate cools. Allow it to cool

i usually refrigerate it for 1 to 2 hours...i know u don’t refrigerate the chocolate...but believe me its not bad

The Nut ratio is like more than the chocolate...basically like a cheekii
If the mixture hardens and u find it a little difficult to spread
Put it in the microwave for another 30 seconds.

Also sending this to
'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter 

Recipe By: Brinda
Posted By: Brinda

Monday, June 21, 2010

Daddy's simple chicken fry

 My Dad is one of those guys who is not comfortable in the kitchen, totally not his fault, his grandma i.e is my great grandma was a fabulous cook and then that was taken over by his wife my mom, who is a fantastic cook :)... these were the famous words ofmy nainamma(Dad's mom).

I remeber growing up we would try makingsomething whenever mom was not around and always ended up creating a disaster, but made lot of happy memories...this one time me, dad and my cousintried making mutton and ended up putting lot of chilli powder as it did not look as red as the the way mom made. In the end we ate scrambled omlette that day

About this chicken recipe...Dad and one of his cousin had to spend somwtime away from home due to work..and both dudes :) wanted some home cooked meal...and this was what mom taught dad..and till this date this is the only dish dad can whipout...and mion you its as finger licking as it looks :)

Chicken                                - 1lbs or abt 500gms
Red Chilli powder                 - 1tsp
Corriander/Dhania Powder   - 1tsp
Turmuricpowder                   - 1/4 tsp
Lime Juice                            - 2 tbsps
Ginger-GarlicPaste               - 1 tsp
Onions                                 - 1 small chopped finely
Curry leaves                         - 6 to 8 leaves
Oil                                       - 3 to 4 tbsps
Green Chillies                       - 3 to 4 slit length wise
Salt                                      - to taste
Kothmir/Cilantro                  - for garnish

Cut the chicken into bite sized pieces and Marinate it with all the ingredients except onions, curry leaves oil and green chillies. Marinate it for atleast about 1/2 hrs
Heat the oil in a pot/pan
Add the curry leaves, green chillies let it splutter
Add onions and green chillies, cook for 3 to 4 mins
Add the chicken and fry it till done(can add a little water or stock)
Check for the seasonings)
Garnish with lots of kothmir/cilantro.

Simple and ready to eat in a jiffy. Makes a good Starter

Sunday, June 20, 2010

Aloo & Tofu Biryani

Today is sunday which means lots of non veg being prepared at home. Today mom made chicken biryani.......and just to get away from temptation (cause i have turned vegetarian) I made this vegetarian biryani with the ingredients found at home. Must say tastes as good as the non vegetarian biryani.


Tofu : 200 gms cubed and fried
Potato : 2 medium sized, cubed and fried
Onions : 2 small sized sliced abd fried
Mint : 1 big bunch
Coriander : 1 big bunch
Green Chillies : 5 to 6
Basmati Rice : 3 cups
Turmeric : 1/2 tsp
Cinnamon : 1 inch stick
Cloves : 4
Ginger Garlic paste : 1 tbs
Bay leaves : 2 or 3
Shahijeera : 1/2 tsp
Salt : To taste
Lime juice : 1
curd : 3 tbs
ghee : 1/2 tsp


Take 3/4th portion of coriander & mint leaves, to this add the cinnamon and cloves, 4 green chillies and grind to paste. To this paste add the curd, ginger garlic paste ,turmeric, fried potato & tofu, salt and marinate it for abt 30 mins. In some water add some salt for the rice , shahijeera, bay leaves and par boil the rice, strain the water from the rice. In a nonstick wide dish coat the base with little ghee (1/2 tsp) first put in the marinated tofu and aloo, on that a layer of rice and then place the remaining green chillies coriander, fried onions, lime juice and then cover with another layer of rice . Now cover the container and cook it on high flame for 3 to 4 mins and then on low flame for ant 8 mins. Serve this with raitha, onion rings and lime.

Recipe By: Pavithra Arcot
Posted by: Pavithra Arcot

Saturday, June 12, 2010

Mushroom Mutter & Paneer Masala

Here's another paneer dish, for people who are dieting they can use tofu instead. This is pretty easy to make and tastes like restaurant style paneer. Serve this with Roti or rice.


Paneer : 500 gms (fried in oil)
Onions: 4 to 5 medium sized ground to paste
Tomatoes : 4 to 5 medium sized ground to paste
Green Chillies: 6 to 7 slit
Tomato Puree: 1oo ml
kasuri methi : 4 tbs
Mushroom : 200 gms
Peas : 200 gms
garam masala : 2 tsp
Oil : 4 to 5 tbs
Turmeric : 1 tsp
Red chilli powder : 2 tbs
coriander powder : 2 tbs
sahijeera : 1 tsp
Salt : to taste
Ginger garlic paste : 1 tbs

Preparation :

Heat oil in a kadai to that add sahijeera once it splutters add the onion paste and saute untill light brown to this add the ginger garlic paste and the kasuri methi. Once the oil leaves the side add the green chillies , mushrooms, peas and saute for a min or two to this add the turmeric, Coriander and Red chilli powder and tomato paste and get to a boil. Now add the fried paneer, garam masala and salt to taste. Add some water to it and cook until done. Garnish with fresh coriander. Serve this with hot roties, onions and lime.

Receipe: Pavithra Arcot
Posted by: Pavithra Arcot

Sunday, June 6, 2010

Mixed Veg Semiya

My cousin was home and she loves to snack all the time, she needed something to eat and I though will make her something healthy so made this.


MTR Vermicelli: 2 cups
Onion: 1 medium chopped
Carrot: 1 1/2 grated
Sprouts: 5 tbs (any i had methi so used it)
Tomato: 1 medium chopped
Green Chilli: 3 slit
Mint: 3 tbs chopped
Coriander: 4 tbs Chopped
Lime: Juice of 1
ginger garlic paste: 1/2 tsp
Oil: 3 tsp
Salt: To taste
Turmeric: 1/4 tsp


Take a wok or a kadai in that heat oil, add onions and saute untill translucent, to this add the ginger garlic paste, turmeric and saute . Now add the carrot, green chillies, sprouts, mint & chopped tomato saute untill tender . Add the vermicelli and salt and fry for atleast 2 minutes now add sufficent water and cook it till done. Add the lime juice and coriander and serve it hot.
You can add as many vegitables as you want to this like capcicum, peas, corn , potato.

Receipe: Pavithra Arcot
Posted by: Pavithra Arcot

Kheema Vada/Minced Meat Patties

These have been the all time favorite in the family and my ammama (maternal grandmother) could make this in a jiffy and also made different kinds of non veg as well as vegetarian vadas and no one could make out the difference whether it was a veg or a non veg dish which always kept us guessing what was the main ingredient she used. Miss her as well as her cooking a lot.


Kheema(Mutton) :1/2 Kg
Onions: 4 medium 2 (finely chopped) and 2 (sliced)
Green Chillies: 10
Mint Leaves: 1 bunch
Coriander: 2 bunches, 1 finely chopped
Cinnamon: 1 1 inch piece
Cloves: 4
Ginger Garlic Paste: 2 tsp
Turmeric: 1/2 tsp
Coconut: 1/2 a coconut
Puttnal pappu: 3 tbs powdered
Egg: 2 for binding
Salt: to taste
Oil: Frying


Boil the kheema with turmeric and water, there should be no water left and the kheema should be 3/4th cooked. In a kadai take abt a 1 tsp of oil and in that saute the 2 sliced onions along with the mint leaves, 1 bunch of coriander, the Cinnamon, green chilles, cloves and then grind it to a paste. Grind the boiled Kheema as well separately but do not make it into a paste it shouls still be coarse. Grind the coconut as well but without water. Mix Kheema, the sauteed paste and the coconut and to this add the finely chopped onion, 1 bunch of coriander, eggs, puttnal pappu powder and salt. Shape them into vada and deep fry them. Serve it hot with your choice of sauce or mint chutney.

Recipe by: Mrs Sarala Padmarao
Posted by: Pavithra Arcot

Methi Sprouts Salad

Went grocery shopping yesterday an found some methi (fenugreek) sprouts . So made a healthy salad with it and must say was not bitter and was tasty as well.


Methi Sprouts: 150 gms
Onion: 1 medium sized, finely chopped
Cucumber: 1/2 finely chopped
Mint Leaves: 1 tbs finely chopped
Coriander: 2 tbs finely chopped
Green Chilli: 1 slit and chopped(optional)
Lime: 1 tbs juice
Salt: to taste


Mix all the above ingredients in a bowl and add serve it as soon as you make it. This is a very good meal when you are maintaining a healthy diet. You can also make this with yogurt/curd and not add the lime in it. This is a very good summer meal which is filling as well as lite on the

Recipe by: Pavithra Arcot
Posted by: Pavithra Arcot

Wednesday, June 2, 2010

Mango Pickle

It is summer time and one of the things the house wives do is pickle the mango as it is seasonal. I always wait for this season as the mango pickle is just so yummy with rice cant resist it at all.

Mangoes: 25 big sized(pickle mangoes)
Ginger paste: 1 Kg
Garlic paste: 1 kg
Garlic pods: 1/2 kg
Sesame(Til) oil: 2 1/2 ltrs
Mustard (rai) powder: 100 gms
Fenugreek(methi) powder: 100 gms
Cumin (Jeera) powder: 50 gms
Turmeric powder: 100 gms


Cut the mangoes in chunk size pieces and wipe it with a clean cloth so that there is no extra moisture. Now weigh the mango pieces, for every 1 Kg of mango pieces add 1/4 Kg of salt and 1/4 Kg of chilli powder(u get it separately for pickles).


Take a big kadai or wok and heat the complete oil and then turn off the heat and in that add 75gms of mustard seeds, 50 gms of fenugreek seeds, 25 gms of Cumin seeds and abt 2 tsp of asefoetida(hing) powder. Once they splutter add the ginger garlic paste and mix thoroughly(tip: add the ginger garlic paste in little amounts so that the oil does not spill). Once this mixture is cold add the magoes, salt, garlic pods, chilli & tumeric powder and mix well. Keep this mixture aside for 3 days and then shift it into a clean and dry jar(tip: while shifting pls check the salt and then pls sprinkle some salt in the end of the jar as well). This pickle stays for a year untill the next mango season.

Recipe by: Mrs Malathi Ramaswamy
Posted by: Pavithra Arcot

Monday, May 31, 2010

Capsicum, Peas and Paneer Masala

Was at home today so thought would dish up something vegetarian, this is what i came up with goes well with roti and also can use it as a filling in sandwich.


Paneer: 200 gms (fried in oil)
Capsicum: 200 gms
Peas: 150 gms
Onion: 2 medium ground to paste
Tomatoes: 4 medium sized ground to paste
Oil: 3 tbs
Ginger Garlic paste: 1 1/2 tsp
Garam Masala: 1 tsp
Red chilli powder: 2 tsp
Dhania powder: 2 tsp
Turmeric: 1/2 tsp


Take a kadai and heat oil and add onion paste to it saute for a couple of minutes and then add ginger garlic paste. Once the oil leaves the side add the turmeric , capsicum, peas and saute well.
To this add dhania powder, chilli powder and tomato puree and salt to taste. Now add the fried paneer and cook untill done and then add garm masala and cook untill the oil leaves the sides. Garnish it with coriander. Serve with roti.

Receipe: Pavithra Arcot
Posted by: Pavithra Arcot

Saturday, May 22, 2010

Lamb/Goat Meat balls in Minty Cocunut Gravy - Urundai Khoumbu

This is one of my favorite dishes, and this can be made a head as it tastes very yummy the next day:)

Ground Lamb/Goat      - 1lbs or 1/2 Kg
Onions                         - 2 large
Mint                             - about a cup
Cilantro/Khotmir           - 1 big bunch
Cloves/Lavang              - 4 to 5
Cinnamon stick             - 1 inch
Coconut                         - 1/2 cup
Roasted Channa Dal powder - 1 tblsp
Green Chillies                  - 8 to 9
tumeric powder               - 1 tsp
ginger garlic paste            - 1 tsp
lime/lemon juice               - 2 tsp
Salt            to taste
baeten curd/yogurt           - 2tblsp

To the gound meat add half onion chopped finely, 1/4 cup Mint and cilantro chopped,tumeric,salt, roasted channa dal powder(putnal powder), 2- 3green chillies chopped, Mix and make meat balls about the size of a walnut or key lime
Saute cloves, cinomon, onions,Mint and geen chillies till traslucent in about 3 tsps of oil.
Cool and grind it to a smooth paste.
Grind the cocunut to a smooth paste adding very little water
Now in a pot in some oil saute the paste, add ginger garlic paste
Add salt( remeber there is salt in the meat balls )
Add some water and bring it to a simmer
Add the meat balls to the gravy
Add the beaten curds
Cook it forabout 10 to 12 minutes(till the gravy thickens)
Add the lemon juice and its ready to eat withrice/roti/bread...

Recipe By:Mrs Malathi Ramaswamy
Posted By: Brinda

Saboodana Kichidi

This is a very good dish when u are fasting and want to break the fast, this is what my friend usually makes when somebody is fasting and would like to eat something light in the evening. This also makes a good breakfast dish.

2 cups saboodana
1 cup Ground nuts (dry roasted, peeled and ground coarsley)
3 to 4 green chillies (slit and chopped)
curry leaves few
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
a pinch Hing
2 tbs oil or ghee
coriander to garnish
lime juice (according to taste)


Wash the saboodana and soak for 6 to 8 hrs, (if making it for breakfast can soak overnight), drain the water completely and add the salt to taste and the corasely ground peanuts and keep this aside. Take a wok or kadai and heat oil to this add the musturd , cumin seeds, urad dal, hing, curry leaves, green chillies once done add the saboodan and peanut mixture to it and fry untill cooked well. Garnish with corainder and lime juice.

Tip: If u have the time can add vegetables like potato cubed, grated carrot etc.

Receipe: Sheetal Jayaprakash
Posted by: Pavithra Arcot

Monday, May 10, 2010

Chinta chiguru mamsam / meat in new tramrind leaves

We always have some form of curry or dal with chinta chiguru whenever in season wether it is with mutton or with dry fish but it is yummy and a delicacy in Andhra pradesh. Here is one version of how mom makes it will post the vegitarian version as well when mom makes it, but everybody at home loves the non veg version. Mom has made it with minced mutton but u can use mutton instead.


Chinta chiguru / new tamrind leaves: 200 gms
Mutton / minced meat: 500 gms
Onions : 3 medium sized chopped
Tomatoes : 4 medium sized chopped
green chillies : 3 to 4 slit
ginger garlic paste: 1 1/2 tbs
turmeric: 1/4 tsp
chilli powder : 1tbs
coriander powder : 1tbs
raw mango : 1/2 sliced (this is optional)
Oil: 3 to 4 tbs
cloves: 3
cinnamon: 1/2 inch


Heat oil in a kadai to that add the cloves and cimmamon then add the onions and saute untill translucent, then add the ginger garlic paste and saute. Now add the minced meat turmeric powder, green chillies, red chilli & coriander powder, tomatoes , salt a cup of water and cover and cok for abt 10 to 15 mins or untill half cooked. Once done add the chinta chiguru , mango and another cup of water and cook till done. Serve this with hot rice and rasam.

Recipe: Mrs Malathi Ramaswamy
Posted by : Pavithra Arcot

Saturday, May 8, 2010

Potato & Capsicum fry

Was running out of what to make for lunch to go with drumstick sambhar and thght about this receipe. Goes great with rice as well as roti.


Potato: 1/2 kg (boiled & cubed)
Capcicum: 250 gms (cubed)
Onions : 4 midium sized (sliced)
Green Chillies : 4 to 5 (Slit)
Ginger Garlic paste: 1 tbs
Turmeric : 1/4 tsp
chilli powder : 1/2 tbs
coriander powder: 1/2 tbs
Oil: 4 to 5 tbs
Salt : to taste


Heat oil in a Kadai, to that add the onions and once translucent add the ginger garlic paste and saute untill cooked. To this add the slit green chillies, capcicum (bell peppers) , turmeric and saute for a while, now add the boiled potato, red chilli & coriander powder , salt and fry untill done. Garnish with corainder.

Recipe : Pavithra Arcot
Posted by: Pavithra Arcot

Saturday, May 1, 2010

Stuffed Bhendi/Okra


Bhendi/Okra - 1lbs or 1/2 kg
Besan - 3 tbsps
Aam Chur - 2tsps
Garam Masala - 1/4 tsp
Fennel Seed Powder - 2 tsps
Turmeric - 1/4 tsp
Red Chilli Powder  - 1 tsp
Dhania Powder - 1 tsp
oil - 4 to 5 tbsp
Salt to taste

Cut the Top of the Bhendi/Okra and slit it length wise just so that u can fill the Bhendi/okra.
In a kadai/pot/wok fry the Besan untill u get a nice aroma
Now add the rest of the Masala and fry/roast till u get a nice aroma(about 2 to 3 mins)
Allow the masala to cool, Add salt to the Masala
Fill the Bhendi with the Masala
Heat oil in the kadai add the Bendi and cook/fry till well done
adjust salt to taste.

Sunday, April 25, 2010

Citrusy Refreshing Iced Tea

I got hooked on to ice tea after, i had it in Utsav a Veg restaurant in Hyderabad. This almost tastes as they serve it in Utsav. Sending this to the Thanda Mela hosted by Srivalli of Cooking 4 all Seasons

Tea                    - 2tsp
Water                - 6 Cups
Orange Juice      - 2 cups
Lime Juice          - 2tsp
Zest of Orange   - 1 tsp
Sugar                 - 2 taste

Boil 3 cups of water, Add 2 tsp of tea and allow it to cool
Add 2 cups of Orange juice, 3 cups of water, Lime Juice, Orange Zest and Sugar to taste.
Refrigerate it
Serve it cold with lots of ice.

Recipe By: Brinda
Posted By: Brinda

Saturday, April 24, 2010

Urrala Kayang, Kathrika & Murngkkai Poriayal

This is made on every auspicious occasion and is easy to make. I have been trying to get one of my friends to get interested in cooking and must say this dish was easy to make for her as well, who gets into the kitchen only after a lot of persuasion. She has sent the pics and cant stop raving about how well she cooked it.


Brinjal / Egg Plant : 250 gms cut length wise
Potato : 200 gms cut length wise
Drum Sticks : 2 cut length wise
Tomato : 200 gms chopped
Onion : 1 medjium sized chopped
curry leaves : few
Urad Dal / black gram : 1 tsp
Mustard & cumin seeds : 1 tsp
Red Chillie powder : 1 tbs
Coriander Powder : 1 tbs
Turmeric : 1/2 tsp
Oil : 3 tbs


Heat oil in the pressure cooker to that add the mustard,; cumin seeds once they splutter
Add the urad dal and once golden
Add the onion and curry leaves and saute untill translucent
Now add the turmeric powder brinjal, potato, drum sticks, red chilli, coriander powder salt to tase
Saute for 2 to 3 minutes.
Now add the the tomatoes and abt 2 to 3 tbs of water and pressure cook for 3 whistles serve with Roti or rice.

Recipe : Mrs Malthi Ramaswamy
Posted : Pavithra Arcot

Cabbage & Carrot Poriyal / Stir Fry

This is one of the easiest dish to make and is done in a matter of minutes and every tamil and is popular in every tamil household. This goes well with sambhar rice or with rasam and rice and one of the best and tastiest way to eat cabbage and carrot.

Cabbage : 1/2 Kg chopped
Carrot : 250 gms chopped
Onion : 1 medium sized
Green Chillies : 3 to 4 chopped (according to taste)
Curry Leaves : few
Mustard & Cumin seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Oil : 1 1/2 tbs


Take a kadai or Wok heat oil to that add the mustard, cumin seeds once it splutters add the urad dal and once it turns golden add curry leaves, onions, green chillies and saute untill onions are translucent to this add the chopped cabbage , carrot and salt to taste, cover and cook untill done which takes about 5 to 10 mins. Garnish with freshly grated coconut and coriander.

Recipe : Mrs Malathi Ramaswamy
Posted By: Pavithra Arcot

Khatti Dal

This is one of the simple recipes and makes a wonderful option instead of your regular sambaar.
I made it the first time when mom was in the US and was pleased with it and most of my friends who tasted it loved it.

Ingredients :

Tuar Dal : 1 cup
Tamrind : 1 small golf ball sized / 2 tbs of tamrind paste
Onion : 1 small sliced
Green chillies : 3 to 4 sliced
Ginger garlic paste : 1/2 tsp
Tomato : 2 small chopped
Red chillie powder : 1/2 tsp
Coriander Powder : 1/2 tsp
Curry Leaves : Few
Oil : 2 tbs
Turmeric : 1/2 tsp
Mustard & Cumin seeds : 1/2 tsp
Red chillies : 2 to 3
Garlic pods : 2 to 3 crushed
Asefotide : a pinch

Preparation :

Pressure cook dal and then take a pan and add 1 1/2 tbs of oil to that add onion, once translucent add the ginger garlic paste, green chillies and saute. To this add turmeric, chillie and coriander powder, then add tomatoes and saute untill soft. Once this is done add the tamrind pulp or paste and to this add the dal and some water along with salt and let it boil till all is done. Once done
take the remaining oil and to that add the mustard & cumin seeds, curry leaves , red chillies , crushed garlic and asefotide and add to the dal. This dal is usually in a thick consistancy. Serve
with hot rice and ghee.

Recipe : Mrs Malthi Ramaswamy
Posted By : Pavithra Arcot