Tuesday, 27 September 2011

pavakkai pitla

Sriram doesn't like pavakai . But he likes this pitla. :))
Today i made this pavakai pitlai. kids also enjoyed it.
Here is the recipe.

pavakkai/bitter guard - 1/4 kg.
Dhaniya seeds - 1 spoon
urad dhal - 1 spoon,
chana dhal - 1 spoon,
red chilles - 4
Grated coconut - 2 teaspoon
turmarind - small lemon size (soaked)
salt, turmeric to taste.
For tadka : kadugu, curry leafs, oil 1 spoon

Cooked tuvar dhal - 1 cup

1. slice the bitter guard and remove the seeds.
2. Take a kadai and fry red chillies, dhaniya,
urad dhal and chana dhal. Allow it to cool and
grind it to the paste along with coconut and keep aside.

3. Take a kadai heat oil and make tadka, fry the
pavakai. Add turmeric powder and salt and fry for a

4. Now add the tamarind juice and allow the pavakai to
cook in that water.

5. Now add the coconut paste and allow it to boil.
6. Then add the smashed and cooked tuar dhal and boil for
5 minutes.

pavakkai pitla is ready.

Friday, 16 September 2011


Here is a very simple but tasty recipe. I love this thuvayal.
In andhra it is called kandhi pachadi as we use tuvar dhal for this.
Let us see the ingredients:


100 gms tuvar dhal/kandhi pappu/ thuvaram parupu
50 gms channa dhal/ sanaga papu/ kadalai paruppu
5 red chillies
1 spoon oil
heeng/perungayam - little
salt to taste

1. Take a kadai. Add oil and fry the chillies, and dhals and heeng.
allow it to cool.

2. Grind them corsly, add salt.

This mixture should not be watery. Little tight mixture.

Mix it in the rice and enjoy with pachipulusu or vathakuzambu

Monday, 12 September 2011


Khichadi - This is a gujarathi recipe. This is the sister for south indian pongal :))

Its very easy to make with simple ingredients. Tastes good.

1 cup rice
1/2 cup masoor dhal
ghee - 1 table spoon
jeera - 1/2 tea spoon
mustard seeds - 1/2 spoon
green chilli - spitted 2
ginger - thinly sliced little
kari patha or curry leafs - little
Heeng - little
salt to taste.

1. Wash the rice and dhal together and keep it aside.

2. Take a pressure cooker. Add the dhal and rice and
add 4 cups of water and allow it to cook.

3. After the steem release make vagar in ghee with
mustard seeds, green chillies,ginger, jeera and heeng. add
salt and mix well.

Gujarati kichadi is ready. Serve it hot.

Thursday, 8 September 2011

Semiya bahalabath

I can still remember that day. It was Amrutha's first birthday
celebrations. Our friend has taken up the catering. All the
menu's were OK. I was amazed to see one dish there. Its
semiya bahalabath. curd rice is mostly everybody's favorite.
But semiya or vermicelli and curd!!!! I was not sure about the
dish. But it tasted very well. From that day onwards it has
become my kids favorite.

very simple to make.

1. Boil 2 cups of water. Add the 1 cup of vermicelli. Mix well.
turn off the stove. Allow it to cool.

2. Before serving add curd and salt. Mix well.
give seasoning and add fried
cashew. U can also add some coriander leaf. If u wish in
seasoning u can add one or two red chillies or green chilles.

Bored of eating curd rice try this. It tastes divine with coconut chutney. :)))


I love to make this variety rice. Very simple but tasty rice
variety. I am sharing my method of making jeera rice.


1. cumin seeds (jeera/jeeragam) - 2 table spoon,
2. curry leafs - little
3. cashewnut - 10
4. Basmati or normal rice - 2 cups
5. Salt to taste.
6.Ghee - 2 tables spoons
7. water- 4 cups.


1. Take the pressure cooker. keep it in the stove.

2. Add ghee. Fry the cashew, add jeera, curry leafs and
then add the washed rice. fry for a while and then add
water and salt. (if u like u can add very little heeng/perungayam)

3. cover it with the lid and wait for 2 whistle. Turn off
the stove. After the steam release jeera rice is ready.

U can serve with any vegetable gravy curry (peas paneer,
vegetable kurma, aloo kuruma) or even dhal dhadka will be
best companion for this dish.