Feel free to pass your comments, feedback, advices or recipe requests / suggestions through comments of this blog or email to illatharasi@gmail.com. All your suggestions are welcome!!!

Saturday, August 30, 2008

Vanilla Icecream with Apricots and Spinning Citrus

Spinning Orange is my click for Jugalbandi's

"Citrus" Click event.

Now to today's recipe:

This is in connection to the
Bloggers Meet we have every month. I got "Dried Apricots" from Sowmya as my Secret Ingredient for the Kitchen Connect event. She gave me yummy Chocolate cookies too:)

To be frank, I dont like apricots because of its smell. So thought a lot, what to prepare for the event. Finally I had it with icecreams ..... I cannot say NO to it ;)

I followed
Srilekha's Vanilla Icecream recipe, with minor changes.

Given below my recipe:

Milk - 1 cup
Full cream milk - 1 cup
Cream - 1 cup
Sugar - 1-2 cups or as required
Vanilla Essence - 2 tsp

Boil milk and full cream milk with sugar and allow it cool completely.

Add cream, vanilla essence to it and blend them nicely.

Freeze them for 8 hours. Blend it in intervals of 1-2 hours.

For a smooth texture, you can add stabilizers available in the market. I didn't add any but blended it nicely so that it is foamy.

Cooking time - 8 hours
Serves 3-4 persons

Serve with processed apricots as below:

Dried Apricots - 8-10
Sugar - 3 tablespoons
Rose essence - 1 teaspoon

Microwave all contents with 1/2 cup of water for 10-15 minutes.

Allow them to cool and have it with icecreams.

Cooking time - 15 minutes
Serves 2-3 persons

I have been tagged by my friends and got some awards too. I would be adding them to my post next week.

Thursday, August 28, 2008

Baby Pumpkin Kootu(Curry)

Bought these baby pumpkins, since I liked its shape and colour ;)
But Kootu was also very tasty. Try this!

Baby Pumpkin - 2
Mung bean (Green Gram/Pacha paruppu) - 1/2 cup
Lentils (Tur dal) - 2 tablespoons
Split chickpeas (Kadalai paruppu/Chana dal) - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Red chilli - 2
Cumin seeds - 1 teaspoon
Grated coconut - 1/2 cup
Black gram (Uzhundhu) - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - few
Coriander leaves - few
Onion - 1 medium sized, chopped
Salt to taste
Oil - 1 tablespoon

Cut Baby pumpkin into small pieces. Peel off the skin and discard the seeds.

Wash mung bean, lentils, split chickpeas, add 2-3 cups of water, turmeric powder and cook they are 3/4th cooked.

Add cut pumpkin pieces and add until all are cooked well. Mash slightly and keep aside.

Grind coconut, cumin seeds with little water to a thick paste.

Heat oil in a pan. Once it is hot, allow mustard seeds to splitter. Add urad dal, red chillies, curry leaves and fry for a minute.

Then add chopped onions and fry until onions become golden color. Add cooked veggie and dal mixture, salt to it with coconut paste.

Mix it well and bring to a boil. Garnish with Coriander leaves.

Serve hot with rice and pappad. Very tasty one ;)

Cooking time : 45 minutes
Serves 4 persons.

Check out Winter melon kootu, which I posted earlier, with minor change in the recipe.

3 days left for the Rakhi Event in my other blog. Send your entries, if you have not done. Check out for the round-up on Sep 1st.

Wednesday, August 27, 2008

Pasta with Tomato sauce

First time I cooked Zucchini, with pasta. It was good, but was tasting like cucumber for me ;)

Pasta - 1 cup (I used elbows)
Zucchini - 1/4 cup (cut into small cubes)
Onion - 1, chopped
Garlic - 2-3 cloves, finely chopped
Butter - 1 tablespoon
Basil leaves - 1/4 teaspoon (I used dry ones)
Olive oil or any cooking oil - 1 tablespoon
Salt to taste

For Tomato sauce:
Tomatoes - 2, medium sized ripe ones
Pepper powder - 1 teaspoon
Garlic - 1 clove, finely chopped
Olive or any cooking oil - 1 tablespoon
Onions - 1, small chopped
Carrots - 1/4 cup, cut into small cubes
Chilli flakes - 1 teaspoon or as spicy required
Parsley - few, chopped
Salt to taste


Tomato sauce:
Immerse tomatoes in hot boiling water for 5-10 minutes. Peel off skin and deseed it. Chop the flesh and keep aside.

Heat oil in a pan. Add chopped garlic, onions, carrots and saute for 5-10 mintues.

Add chilli flakes, pepper powder, parsley, tomatoes and saute them well, until tomatoes are cooked nicely.

If it is too thick, add little water. Add salt to taste and bring it to a boil.

Boil 3-4 cups of water. Add few drops of oil in it.

Once it starts boiling, add pasta to it and cook for 5 mintues, stirring carefully.

Allow it to stand for 15-20 minutes. Once it becomes soft, drain hot water, put them in a sieve and run through cold water. Drain completely.

Heat oil and butter in a big pan. Add chopped garlic, onions, zucchini and toss them until all vegetables are cooked.

Add Pasta, salt and toss them slowly. Add more olive oil if needed.

Once it is cooked, add to the serving dish. Serve hot with tomato sauce, garnished with basil leaves.

Tasty pasta with tomato sauce is ready to eat.

Cooking time - 30-40 minutes
Serves 2 persons

Tuesday, August 26, 2008

Krishna Jayanthi Celebrations

This time, Krishna Jayanthi was very simple for me, as we planned for outing. So quickly made a sweet and savoury for the festival.

1) Gulab Jamuns using MTR Mix

I just changed the shapes to oval, instead of round ones ;)
Check out for the recipe in the link - Click on "Gulab Jamun"

2) Murukku

Check out the recipe here. I followed the same recipe except, I skipped cumin seeds this time.

Monday, August 25, 2008

Onion Bajji & Coconut Chutney

This is the best evening snack for me. Very simple and tasty one.

Bengal gram Flour (Split chickpeas powder /Kadalai maavu) - 1 cup
Onion – 1 (cut into thin round slices)
Chilli powder – 1 teaspoon
Asafoetida powder – a pinch
Food colour (orange) - a pinch
Salt to taste
Oil - For deep frying

Mix all ingredients except onion and oil to a thick batter and allow it for 15 minutes.

Heat oil in a pan. Dip the cut onion slices in the batter and deep fry them in oil.

Turn both sides and fry well. Drain excess oil using Kitchen towels.

Serve hot with coconut chutney.

Cooking time - 15-20 minutes
Serves 3 persons.


Coconut Chutney

Grated coconut - 1 cup
Green chillies - 2-3 or as spicy required
Channa dal (Fried split peas/Pottukadalai) - 2 tablespoons
Tamarind - a pinch
Salt to taste

Grind all ingredients to a fine paste. Add water as thick required.

Tempering(Oil, mustard seeds, Urad dal, Curry leaves & Red chillies) is optional.

Cooking time - 10 minutes
Serves 3 persons.

My dear friend, Srilekha has passed me "WILDE WOMAN AWARD".

Thank you so much Sri!
The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post.

2. Link back to this blog site Tammy can go visit all these wonderful men and women.

Purpose of the Award

To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

So I pass this award to all my friends who have been visiting my blog and encouraging me with their wonderful comments.

Coming to the FRUITS ..... Still not sure of the names. So will update you guys after my analysis of it ;)

Till then, if someone knew about it, please help me out:)

Friday, August 22, 2008

"LOW" & Find these fruits....

Have started trying different blend of juices nowadays;)

My new introduction:

"LOW" - Lemony Orangy Watermelon Juice ;)

Try out this simple juice.....

Watermelon - 4 cups(Peel, deseed and cut the flesh into small cubes)
Orange - 2 (Extract the juice)
Lemon - 1/2 of a medium sized ripe lemon (Extract the juice)
Sugar - 1 tablespoon
Water if required.

Add watermelon cubes, sugar to a blender and blend them nicely.

Then add orange juice, lemon juice and blend it until all gets mixed well.

Add little water if it is too thick.

Chill it and enjoy the juice.

Preparation time : 10-15 minutes
Makes 2 glasses.

Let me know the name of the below fruits, if you know. My brother-in-law got these from Kodaikanal, a hillstation in Tamilnadu, South India.

Not sure of their name, but the first brown one was meant for milk shake, and it was tasting like Chikku (Sapota). Other one was more like custard apple except for its shape.

If you know the names, please let me know:)

Thursday, August 21, 2008

Broccoli Rice (Microwave Cooking)

Best way to eat Broccoli for me ;) somehow I dont like it as florets. I follow the same way as I cooked Coconut milk rice previously. I have given below the recipe of it, with Broccoli.

Long Grain Rice (Basmathi Rice) - 1 cup
Onions - 2, cut into thin slices
Broccoli - 1 cup (cut into florets, soak in hot water for 10 minutes and drain water)
Garlic - 8 cloves
Green Chillies - 5, cut into 2
Fennel seeds - 1 teaspoon
Cloves - 2
Cardamom - 1
Bay leaf - 1, small piece
Cinnamom Stick - 1 inch stick
Coconut Milk - 3 cups (Extract from 1 cup of grated coconut)
Coriander leaves - few
Saffron - little, soaked in 1-2 tablespoons of warm milk
Salt to taste
Oil/Ghee - 1 tablespoon

Take a microwave vessel, add oil/ghee, fennel seeds, cloves, cardamom, bay leaf, cinnamom and heat for 20 seconds.

Remove pan, add onions, greenchillies, garlic, mix well and cook for 1 minute.

Then add broccoli, mix well and sprinkle little water and cook for 1 minute.

Wash rice and drain water. Add to the microwave pan with coconut milk and salt to taste.

Cook for 20 minutes. Once it is completely cooked, mix well, add saffron milk to one portion of rice and cook for 1 minute.

Garnish with chopped coriander leaves.

1) Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.
2) Extract 3 cups of coconut milk from 1 cup of grated coconut. For best extract, use warm water, while blending.

Cooking time - 30 minutes
Serves 2-3 persons

Wednesday, August 20, 2008

Simple Tomato Rasam(Pepper Water)

Pepper water is the best remedy for indigestion. Usually it is given to persons, who have recovered from a very high temperature.

Ripe Tomato - 1
Tamarind - A small lemon sized
Mustard seeds - 1 teaspoon
Cumin seeds - 1 tablespoon
Pepper - 1-2 tablespoons (or as spicy required)
Garlic paste - 1/2 tablespoon
Red chillies - 2
Curry leaves - few
Coriander leaves - few
Salt to taste
Ghee/Oil - 1 tablespoon

Soak tamarind in 2 cups of warm water for 10-15 minutes and extract juice.

Put tomato in 1 cup of hot water for 15 mintues and crush it. Discard skin and seeds, if not required. (I used whole tomato).

Mix both extracts and keep aside.

Fry cumin seeds, pepper for 10 minutes and grind them to a fine powder.

Heat oil in a pan. Once it is hot, allow mustard seeds to splitter in it.

Add curry leaves, red chillies, garlic paste and fry until raw smell of garlic goes off.

Then add grinded pepper and cumin powder and fry for a minute.

Add the tamarind and tomato extract, salt to taste and heat for 15 minutes.

Switch off the flame when it is about to boil.

Garnish with coriander leaves and serve hot with rice.

Cooking time - 20 minutes
Serves 4 persons.

Tuesday, August 19, 2008

Leftover Fish - Egg Masala

Having a great time with my nephew :) Sorry for not visiting all your blogs, he keeps me busy always;)

Very good recipe from leftover fried fishes. Good for breakfast, try this!

Leftover fried or grilled fish - 1
Egg - 1
Onion - 1, medium sized, chopped
Green chillies - 1, chopped
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Oil - 1-2 teaspoons
Salt to taste

Crush the fried fish, remove skin or scales from them and keep aside.

Heat oil in a pan. Add mustard seeds and allow it splitter.

Add cumin seeds, curry leaves, green chillies, onions and fry until onions turn golden brown.

Break the egg yolk into it and fry until it gets scrambled. Add salt to taste.

Fry for 5 minutes and add the crushed fish to it.

Mix well and fry for 5-10 minutes.

Garnish with coriander leaves and serve hot.

This makes a very good and tasty breakfast!

Cooking time - 15-20 minutes
Serves 1 person

Ivy passed me "MAGIC LAMP". Thank you Ivy for passing me the LUCK again :)
I have already got this and published here :)

Monday, August 18, 2008

Vangi bath (Brinjal / Eggplant rice) - Karnataka Cuisine

Cuisine of Karnataka is quite varied based on its taste and flavour. Karnataka cuisine comprises of Mangalorean, Malnad, Kodagu, Udupi, Coorgi, etc.

We will see the recipe of Vangi bath today

Rice - 2 cups
Brinjal/Egg plant - 8-10, small sized
Onions - 2, medium sized, sliced
Tomatoes - 1, chopped
Curry leaves - few
Cardamom - 1
Bay leaf - 1
Cloves - 2
Coriander leaves - few, chopped
Cinnamom - 1 stick
Salt to taste
Oil/Ghee - 2 tablespoons

For Grinding:
Coriander seeds - 1/2 tablespoon
cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
Chana dal - 1 teaspoon
Fenugreek - 1 teaspoon
Red chillies - 6-7 (or as spicy required)
Ginger - 1/2 inch piece
Garlic - 2-3 cloves

Fry all the grinding ingredients and grind it to a smooth paste.

Wash and cut brinjals lenghtwise and put them in water so that they wont turn black/brown.

Heat a pressure cooker and add oil/ghee. Once it is hot, add cinnamon, cloves, cardamom, bayleaf and fry for a minute.

Add curry leaves, onions and fry until they are golden brown. Then add chopped tomatoes, and fry for 5 minutes.

Drain water from brinjal and add to it. Add the grinded paste, to it and mix well.

Wash rice and add to the cooker with 4-5 cups of water. Add salt to taste and close the cooker and allow it to cook until 3 whistles.

Wait until the pressure gets released and garnish with coriander leaves.

Serve hot with Onion Raitha.

Cooking time - 35 minutes
Serves - 3-4 persons

I am sending this entry to SWC - Karnataka Cuisine hosted by Sheetal.

Friday, August 15, 2008

Happy Independence Day & Button Mushroom Soup

Indians are celebrating their 61st Independence day today. India got its freedom on August 15, 1947. Saluting the Nation, Jai Hind!!!

Happy Independence Day friends!!!


Over to Today's recipe.........................

Mushrooms are neither animal or plant. Some people consider them plants, but they differ from plants, since they lack chlorophyll that plants have, to manufacture their own food and energy. For this reason they are placed in a Kingdom of their own," The Kingdom of Fungi".

So, what are mushrooms? A mushroom is but the fruit of the fungal organism that produces them, just like an apple tree produces apples to bear seeds to ensure the continuation of it's species, so the fungal organism produces mushrooms that carry spores to ensure the continuation of it's own species.

Therefore, the mushroom is the reproductive organ for the fungus.

For more information about Mushrooms, click

I tried this for the first time, and my hubby said that, I am qualified to work in PastaMania!.... he he ;)

Button Mushrooms - 8-10
Butter - 1 tablespoon
Garlic - 1 tablespoon, chopped
Onions - 1, medium sized, sliced
Cream - 1 cup or Full cream milk - 1 cup
Vegetable broth/stock cubes - 1 (I used Maggi cubes)
Pepper powder - 1/2 tablespoon or as spicy required
Coriander or parsley leaves - few, chopped
Salt to taste

Wash mushrooms well and cut into pieces.

Heat pan and add butter. Once it starts melting, add chopped garlic, onions and fry until onions are transparent.

Add cut mushrooms, pepper powder and saute for 5 minutes.

Then add 1 cup of water, salt to taste and vegetable stock cube to it and allow it boil.

Make sure that the cube dissolves completely. Then allow it cool.

Blend them coarsely, so that tiny lumps of mushrooms are left. It will taste great, while having the soup;)

Then heat the mixture on a low flame. Add cream or full cream milk and mix it gently until it comes to a boiling stage.

Add more salt if required. Garnish with coriander or parsley leaves.

Serve hot with croutons or garlic bread.

Cooking time - 25 minutes
Serves - 2 persons

One more closer look:

1. If you are using canned mushrooms, it might be salty. Check and add salt accordingly.

2. For one bowl of soup, add 4-5 mushrooms, so increase the quantity of it accordingly.

3. For non-vegans, instead of vegetable stock, we can replace chicken stock.

I am sending this to AWED - Italiano hosted by DK of Culinary Bazaar.

Thursday, August 14, 2008

Leftover Idlies & Poha Lemon Sevai

I tried this last week.... only 3 idlies was left, ..... thinking what to to, then got an idea and mixed 1 cup of Poha with it. It was tasty, main thing, my hubby like it ;)
Try this, Good Quick Breakfast!

Idlies - 2-3
Aval(Flat Rice flakes/Poha/Atukulu) - 1 cup
Onions - 1, medium sized, finely chopped
Green chillies - 2, cut into 2 halves
Curry leaves - few
Ginger paste - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida powder - a pinch
Cumin seeds - 1 teaspoon
Urad dal - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Lemon juice - 1-2 tablespoons
Coriander leaves - few, chopped
Salt to taste
Oil/Ghee - 1-2 tablespoons
Hot water - 2 cups

Add flat rice flakes to a sieve. Pour hot water to it so that all the flakes get wet. Leave it aside for 10-15 minutes. Flakes will puff up and become soft.

Crush the idlies with hand to make them powder. Make sure there are no big lumps.

Heat oil/ghee in a pan and allow mustard seeds to splitter in it.

Add urad dal, asafoetida powder, curry leaves, green chillies, turmeric powder and fry for a minute.

Then add chopped onions, ginger paste and fry until they are golden brown.

Add poha, powdered idlies, lemon juice with salt and mix well for few minutes.

Garnish with coriander leaves and serve hot.

Cooking time : 25 minutes
Serves 2 persons

I am sending this to AFAM - Lemon hosted by Easycrafts.


Reposting my Soya Nuggets Biriyani
for JFI - Soya

hosted by Sia of Monsoon Spice.


My dear friend, Jil Jil has passed me "ROCKING GIRL BLOGGER" award.

Thank you so much Jil Jil :)

Wednesday, August 13, 2008

Pongal and Brinjal Gojju & Awards

Usually, for few Hindu marriage celebrations, they serve pongal with brinjal Gojju for breakfast. Its a very healthy and unique combination.

For Pongal:


Rice - 1 cup
Moong dal - 1 cup
Ginger - 1 inch long, cut into pieces
Cumin seeds - 1 teaspoon
Black pepper - 1/2 tablespoon
Curry leaves - few
Salt to taste
Cashews - few
Oil /Ghee - 1-2 tablespoons

Wash and pressure cook rice & dal upto 4 whistles.

Add more water than usual, since pongal would be tasty if it is a bit sticky.

Heat oil/Ghee in a small pan. Fry cashews to golden brown and keep aside.

Then add black pepper, cumin seeds, curry leaves and ginger pieces and fry for 5 minutes

Add it to the cooked rice with salt to taste.

Mix them well and cook it for 5-10 mintues.

Hot pongal is ready to serve.

Cooking time - 30-40 minutes
Serves 3-4 persons.

For Brinjal Gojju:

Green Brinjal (Eggplant) - 5-6, medium sized
Lentils (Toor dal/Tuvaram paruppu) - 1 cup
Asafoetida powder - a pinch
Green chilly - 1
Curry leaves - few
Small sambhar onions - 7-8, finely chopped
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Red chillies - 2
Tomatoes - 2
Chilli powder - 1 teaspoon
coriander powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
Tamarind - little, small berry sized
Salt to taste
Oil - 1 tablespoon

Wash and cook lentils in 3-4 cups of water, with asafoetida powder, turmeric powder, green chillies and 1 tomato.

Meanwhile, cut brinjal into small pieces and put them in water, so that it wont turn black/brown.
Once lentils are 3/4th cooked, add brinjal and cook it covered until they are completely cooked and becomes soft.

Heat oil in a small pan. Add mustard seeds and allow them to splitter.

Then add green chillies, urad dal, curry leaves, chopped onions and fry until onions turn golden brown.

Chop 1 tomato and add to it. Then add chilli powder, coriander powder and fry for a minute.

Add this to the cooked dal and mix well. Add little water if it is more thick. Allow it to boil.

Extract 1/4 cup of juice from tamarind. Add it to the boiling dal with salt to taste.

Cook for 5 minutes and it is ready to serve. Garnish with coriander leaves.

Cooking time : 45 minutes
serves 3-4 persons.

I am sending this Pongal and Brinjal Gojju to WBB Combi Breakfasts hosted by Latha of Masalamagic


Brinjal Gojju to Curry Mela hosted by Srivalli.
Now to awards.....

Sowmi and Srilekha have passed me "Just Nice Photos - Beautiful Site" & "2008 Best Blog Darts Thinker" awards.

Thanks a lot Sowmi and Sri:) Hug you both;)

With the same happiness, I am passing it to.......

FoodyGuru (Srimathi)
Tom Aarons

Congrats Friends!!!


Easycrafts and Sanhita have passed me Brilliant Weblog award.

Thank you EC and Sanhita:)

Tuesday, August 12, 2008

Mini Idlies - Independence Day Special & A Tag

Before I move to today's recipe......

Many of my blogger friends are thinking, what happened to me.... no visits to their blogs...

SORRY friends, We are looking for a new house and shifting in couple of months. My brother is visiting me with his family this weekend. So busy in looking for houses and making arrangements for his trip. I am visiting your blogs, but not leaving any comments... Please excuse me.... Will start bugging you all once I settle down. Keep Encouraging me till then :)

Now to the recipe......

Was breaking my head what to do for this
Saffron Green White Event hosted by Pooja.

And finally ended up with this new idea;)

I followed
Solai's Spongy idli recipe. Read her blog for the complete process here .

Boiled Rice - 4 cups
Urad dal - 1 cup
Fenugreek seeds - 1 teaspoon
Salt to taste
Ghee/Oil - few drops

For Orange Idlies:
Grated carrot : 1/4 cup
Red chilli - 1

For green idlies:
Coriander leaves - few
Mint leaves - 4-5
Green chilli - 1

Soak rice in water for 2-3 hours.

For soft idlies, soak dal in water for 45 mintues, before you are ready to grind.

Grind them seperately and mix them with salt and water, if required.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Grind the ingredients of orange idlies and mix it with 1 cup of dough (This makes 5-6 mini idlies).

Similarly grind the ingredients of green idlies and mix with 1 cup of dough.

Apply oil/ghee to the idli plates and add dough to them.

Steam them for 10-15 minutes.

Colourful, soft and tasty idlies are ready.

Serve hot with chutney.

Cooking time - 20 minutes
Serves - 4-5 persons


I was tagged by Vidhya .......

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

7 Facts about me.

1. WORK: Was working for the past 9 years and became a full time home-maker, beginning this year.

2. EDUCATION: Physics graduate and Masters in Public Administration and Computer Applications

3. FRIENDSHIP: Love all my friends... Got lot of friends from this blogosphere. Started loving blogging because of them.

4. RELATIONSHIP: Dating with same person for the past 5 years, from the day I met him .... he he .... My HUBBY:)

5. WWW: Knew about it from college days. Without this there is nothing, I would say :)

6. FITNESS: Difficult to say;).... Trying to keep it.... but Too lazy at times ;)

7. DREAM: To visit USA ;)

Tagging 7 of my friends :


Enjoy and pass it ON.....


Lakshmi has passed me "BRILLIANT WEBLOG" award.

Thanks Laks for your thoughtfulness:)

Monday, August 11, 2008

Bell peppers Tikka, 100th post & Awards!

This is my 100th post :-)

I THANK all my friends for encouraging me to achieve this!

Now to the recipe, Bell Peppers Tikka.......



Cooking time : 30 minutes
Serves 4-5 persons


Now to the awards :

Rekha has given me "BRILLIANT WEBLOG" award!

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.

Thank you so much Rekha, you made my day by giving it for my 100th post :-)

Here are the rules to follow :-
When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back.

Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.

Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.

Show a picture of those who awarded you and those you give the prize (optional).

Very hard to choose this.... but tried to give justice;)




Easycrafts, Priti and JZ have given me "BLOGGING FRIENDS FOREVER" award.

Thank you EC, Priti and JZ!
I always treasure you all:)

Thursday, August 7, 2008

Baby Shrimps/Drumstick leaves Stir Fry

This recipe was from my friend, Jil Jil. She does authentic Kanyakumari dishes. You can check her recipe here.

I have translated it below:

Baby Shrimps - 250 gms
Drumstick stick leaves - 1 1/2 cup
Grated coconut - 1/2 cup
Small sambhar onions - 15, finely chopped
Chilli powder - 1/2 tablespoon
Turmeric powder - 1 teaspoon
Cumin seeds - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Boil 2 cups of water. Switch off the flame and add little salt and 1 teaspoon of turmeric powder to it.

Add baby shrimps and close it with a lid. Allow it like that for 30 minutes.

Grind grated coconut, 2 small onions, cumin seeds, a pinch of turmeric powder coarsely and keep aside.

Heat oil in a pan. Once it is hot, add mustard seeds and allow it to splitter.

Add curry leaves, chopped onions and fry until they are golden brown.

Wash and drain baby shrimps and drumstick leaves. Add both to it and fry well for 5 minutes.

Then add the grinded coconut and salt to taste and mix well.

Cook it in low flame with a lid closed.

Stir it in intervals and allow it to cook completely.

Serve it hot with rice.

Cooking time - 30 minutes
Serves 3-4 persons

Just came across Jeena's Fishing Trip Event .

So sending the above recipe and all my seafood recipes to the event .......

Click on the Titles for the recipe

Prawn n Tomato gravy

Sura Puttu (Shark Steak Fry)

Meen Kozhambhu (Fish Curry)

KingFish(Batang/Vanjaram) fish fry

KingFish(Batang/Vanjaram) fish fry - Grilled

Potato & baby shrimps(Chena kuni) Curry