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

Mutton Chops Masala / Moluve Karri

This is everybody's favorite dish at home it goes well with rice as well as roti and is great to have on a rainy day or in winters. This is specially good when u have a cold and mom puts is some extra pepper to help our dead tongues.


Mutton Chops - 1/2 Kg
Onions - 4 medium sized
Green chillies - 10 to 15 gms (adjust to taste)
Coriander - 1 big bunch
Mint - 1 small bunch
Ginger Garlic paste - 2 tbs
Pepper - 10 gms (adjust to taste)
Cinnamon - 1 1/2 inch
Cloves - 5 to 6
Chilli Powder - 1/2 tbs (optional)
Turmeric - 1/2 tsp
Coconut - 1 ground to paste
Oil - 4 tbs


Grind 3 1/2 onions, green chillies, coriander, mint, corainder, cinnamon and cloves. Heat oil in a pressure cooker add the 1/2 sliced onion and once translucent add the ginger garlic paste and saute and then add the above ground paste and turmeric and saute for 2 to 3 minutes. To this add the mutton chops , red chilli powder , salt to taste and saute for a few minutes. Add about
2 1/2 cups of water and pressure cook for 3 whistles (3/4th done). Once done add the fresh ground coconut paste and then pressure cook for abt 2 whisltes or untill done (add water if necessary, or according to the consistancy of the gravy preffered). Serve this with steamd rice
or phulkas.

Recipe: Mrs Malathi Ramaswamy
Posted by: Pavithra Arcot

Thursday, April 22, 2010

Spinach and Cabbage Soup

Did not have the mood to cook, yeah i have this mood more often and plus when hubby is not around i just don't feel like cooking for myself....I hate doing the dishes, You guys might be wondering she is keeping a food blog and she hates dishes which is a lets call a side effect for i keep making these wired sentences :)

I really get bored to eat leftovers, this you can say thanks to mom who made fresh food everyday...i think you get the point...don't want to cook and clean but love to eat :)

So i try creating these soups/salads and make a whole healthy meal out of it...try to incorporate carbs,proteins and good fat...these days, I try to cook and eat as healthy as possible.

I usually stock the low sodium broths, both Vegetable and chicken...use this to make a different versions of soups, which are easy and fast and delicious and to that add a handful of pasta and viola you have a complete meal

Cabbage                      - 2 cups(Chopped/sliced)
Spinach                        - 1 cup(Rustic Chop)
Whole Wheat Pasta      - handful/ half cup
Garlic                           - 4 Big pods(chopped finely)
Veg/Chicken broth       - 3 cups
Oil                                - 1 tsp
Salt                              - to taste
Green chilli                   - 3 slit length wise(Substitute with fresh ground Pepper or Jalapenos)

Heat the oil
Add the minced garlic and Green chilli and fry it for 1-2 mins
Now add the cabbage, spinach and the broth
Add the pasta when the broth comes to boil
Cook until the pasta is well done(Al Dante)

does not take more than 10 mins..and tastes like it was simmering the whole day...
And this does not taste cabbagey at all :)

Recipe By: Brinda
Posted By: Brinda

Sunday, April 11, 2010

Chicken Dum Biryani

This is one of the oldest & favorite dishes of Hyderabad, every household has a different version of this one pot meal. I tried making this for the fist time when I was in class six though the outcome was disastrous but edible I still got hundred rupees from Viji Aunty for the effort. Over a period of time after several attempts I have got
it right.


Chicken - 1 Kg
Basmati Rice - 3/4 Kg
Onions - 5 medium sized (4 1/2 sliced and fried to golden brown)
Mint leaves - 1 1/2 bunch
Coriander Leaves - 2 bunches
Green Chillies - 20 to 30 grams
Lime - 3
Vegetable Oil - 4 tbs (use the one in which the onions were fried)
Ghee - 4 tbs
Curd - 100 gms
Ginger Garlic paste - 3 tbs
Bay Leaves - 3 to 4
Cloves - 20
Cinnamon - 4 one inch peices
Turmeric - 1 tsp
Cardamom - 2 to 3
shahi jeera - 1 tsp


Grind 1 each bunch of the coriander and mint along with 20 gms of green chillies 15 cloves and
2 cinimon sticks add this to the chicken along with the curd, tumeric , 4 tbs of ghee and 1 sliced onion. Marinate this for atlest 2 hrs.


Boil 2 ltrs of water and to that add salt and the remaining cloves, cinamon, cardamom, shahijeera, bayleaves once it comes to a boil add the soaked basmati rice (soak atleast for 30 mins). When the rice is cooked about 3/4 th take it off and drain the water.

Take a thick bottomed vessel / wide mouthed pan, put the marinated chicken in the bottom of the pan and to that add a layer of rice on this sprinkle the remaining chopped mint & coriander leaves, lime juice , slit green chillies, and fried onnions along with a 1 tbs of oil. Repeat the process
utill all the rice is completed and seal the container such that the steam does not escape. Put this on a high flame for abt 8 mins and then on a very slow flame untill done (which would be about 10 to 15 mins) .

Serve this with curd raitha , fresh green salad and lots of lime and boiled eggs.

Reciepe : Mrs Malathi Ramaswamy
Posted : Pavithra Arcot

Kathrika Marathi Masala / Stuffed Brinjal/Eggplant in Marathi Masala

This is one of the ways mom makes Brinjal easier to eat and is so yummy no one complains..........cause brinjal has never been a favorite of the kids and mom made us eat
all kind of Vegies whether we liked it or not and made different type of stuffed brinjal's so
that we never complained.


Brinjal - 1/2 Kg
Onion - 4 medium sliced
Garlic - 10 pods
Curry Leaves - few
Jeera/Cumin seeds - 1 tsp
Dhania/Coriander seeds - 2 tbs
Red Chillies - 8 to 9
Vegetable Oil - 3 tbs


Grind three and a half onions and garlic along with the roasted Cumin, Coriander and Red chillies and make a paste.


Slit the Brinjals in whole (preferably small round Brinjals) here we have used the long ones
and stuff them with the ground masala. Heat oil in a wok or kadai and add the half sliced onion to it once translucent add the curry leaves and stuffed brinjals and cook on medium flame untill done. Serve this with hot steamed rice or roti.

Receipe : Mrs Malathi Ramaswamy
Posted: Pavithra Arcot

Saturday, April 10, 2010

Hey feels good to have an award....:)

It feels so nice to receive this award. This has been passed to me by Smitha from smithas spicy flavors, Thanks for the encouragement Smitha. I would like to dedicte this award to my Mom, as this site is mostly her recipes :)

i would like to pass this to

2) Shama Nagarajan - Easy To cook recipes
3) Srivalli - Spice your life 
4) Anitha - One Stop food spot
6)Sabitha - My home kitchen

Potato Dill Fry - Aloo Soiee Kirai fry

This a very simple and delicious recipe, and makes a good alternate potato recipe for Thanks Giving or even BBQ parties. Goes well with Rotis or rice

Onion                - 1 medium
Garlic                - 4-5 cloves
Potatoes            - 1lbs(approx)
Dill                     - 1 bunch
Red Chilli powder 1 tsp
Dhania powder     1tsp
Oil                        2-3 tbsp
Salt                       to taste
Turmeric               1/8 tsp

Heat oil in a pot or kadai.
Add onions and fry till they are about to brown.
Add garlic fry for 20 - 30 sec,
Add the Potato's, turmeric and salt cook or fry till almost done
Now add chopped dill or soiee kirai, chilli powder and dhania powder
Fry for abt 5-6 mins.
Serve hot/room temperature

Tuesday, April 6, 2010

Methi Rice / Vendi Kirai Rice

Back when we were kids mom used to make this whenever Methi was in season..mostly during winter, I cook this when i want a fast one pot meal. And i usually have methi in my fridge, here we get it year around

Methi                           - 1 big bunch
Onion                          - 1 medium chopped
Green Chillies(thai)       - 3 to 4
Garlic                           - 6 to 8 big pods sliced thinly
Cloves/Lavang             - 6 to 8
Bay Leaves                  - 2 to 3
Cinnamon                     - 2 inches
Small Elaich                 - 2 to 3
Big Elaichi                    - 1 to 2
Lime juice                    - 3 tsps
Turmeric                      - 1/4tsp
Basmathi Rice              - 1 cup
Oil/Ghee                     - 2 tbsp
Salt                             - to taste
cumin/jeera                  - 1 tsp

Soak the rice in water for at least 1/2 hrs
In a kadai/pot heat 1 tbsp of oil/ghee
Add Cloves, elaichis(cardamon), Bay leaves, Cinnamon,fry till fragrant
Add Onions, Green chilles, Garlic and fry till the onions are translucent.
Add the Methi greens till it wilts down (for a min or so)
Remove from heat tothe rice cooker/ vessel
Add the remaining 1 tbsp of oil/ghee
Add Jeera and let it splutter
Add the rice after draining the water  and turmeric and fry tilldey and fragrant
Remove from heat add to the Rice cooker/vessel
Add Salt to taste and water(i use 1.35 cups for one cup of rice) and lime juice and cook

Serve hot with Raitha/ Kurma

Recipe By: Mrs Malathi
Posted By: Brinda(also modifed it a bit)

Thursday, April 1, 2010

Simple Bendi/Okra Fry

Mom made many versions of Bendi fry, this is the most simple and easy to make when you are in a hurry

Bendi    - 1lbs
Cracked Pepper to taste
Salt to taste

Heat oil in a pan
Add the cut Bendi and fry for some time
(fry till the consistency you want mom fries untill its semi crispy, I dont)
Grind fresh pepper from the pepper mill
Add Salt to taste

Serve with Roti/Rice in combination with Sambar :)

Chicken Pakoda / Chicken fritter’s (Very Easy and Quick)

This blog was set to collect my family recipes or the food we would like to eat from recipes shared by friends, neighbor’s etc...when I told the same to my mom, she was like are you sure, and gave me the best advise ever start with things simple and easy, once u get a hang of it, u can go to recipes which need lot more preparation. Good advice

It was raining the past few days...reminded me of my day back at home when mom made different pakoda's...was in the mood to eat chicken pakoda..Mind u mom and grandma(maternal) made many varieties...This is one of the most easiest and yet very flavorful, very good for entertaining too as you will have a dish made in a jiffy and I am sure people will ask you for the recipe.

Ground Chicken                  - 1lbs aprox 500gm or 1/2 kg
Cilantro/Coriander/Kothmir - a nice packed bunch to fit in palm
Mint/Pudina leaves              - 30 to 40 big leaves
Onion                                 - 1-2 medium chopped finely
Garam Masala                    - 1/2 tsp
Egg                                    - 1 (the yolk and white)
Green chilis                        - 8-10(or according to ur heat level)
Ginger                                - 1-2 inches
Garlic                                 - 4-6 pods (Big pods)
Lime juice                          - 3 tsp(optional)
Salt to taste
One table spoon of either Rice flour/Besan/ground Roasted channa dal(putnaal papu ground)
or if you have corn flour then 1 tsp(which ever you have on hand)
Oil for frying

Grind/Pulse Cilantro/Coriander/Kothmir, Mint/Pudina leaves, Green chillis, Ginger, Garlic do not use and water
Wash and dry the chicken on a paper towel to remove the excess water
Now mix/combine all the ingredients
Refrigerate for half an hour or if u can’t wait start frying in the oil
Fry till golden on a Medium High flame

Serve it hot with your favorite sauce or you can just have it as is

You can make Seekh Kabaab's or burger's out of this recipe or make Kofta curry :)
When ur entertaining make this the previous day and fry it the next day
Kofta curry some other time, I would love to hear comments if anyone of you try this