April 27, 2012

Butter Cake

                Happy to blog the 20th post... Its the simple butter cake.Baking a cake was a long time desire for me.Finally it came true when me and Mano akka learnt it from her friend.Have made around 5 cakes so far.Its a easy and simple recipe to do.And here comes the procedure.Only few pieces were remaining so took snap with it :)


Self-raising flour-300 gm
Sugar-300 gm
Butter-300 gm
Egg-300 gm(will count to 5 approx)
Vanilla essence-3 tbsp
Color essence-if needed(comes in yellow color naturally)


  1. Heat butter lightly in microwave.Then add sugar to it.Mix it well using a spatula.Mix in a deep curved large bowl
  2. Beat it using a hand mixer.Mix well.Then add egg one by one and keep beating the mixture.See that u beat in the same direction.
  3. Then add the self raising flour.Mix it with spatula.Then use the beater and mix well.Add the vanilla essence and color if necessary.
  4. preheat the oven to 175 deg for 15 mins(this temp depends on the type of oven you are using)Mean time spread butter over the cake tray.Pour the beaten mixture.Bring down the oven temp to 150.Keep the cake tray inside the oven and cook the cake(takes approx 1 hr).

    April 26, 2012

    Paneer Butter Masala



    Paneer-1 cubed
    Onion-1 chopped
    Tomato-1 chopped
    Milk-1/2 cup
    Thickened Cream-200 ml
    Coriander,Chilli and Garam masala-1 tbsp each
    Turmeric powder-1/4 tbsp
    Tomato sauce-1 tbsp
    Salt to taste
    Coriander leaves to garnish


    1. Heat oil in a pan and fry the paneer cubes till it becomes golden brown(say like for 5 mins on medium flame) and set aside.
    2. In the same pan,heat oil and saute the onion till it becomes transparent.Then add all the masalas,salt and fry for about a min or till the raw smell goes.
    3. Then add the chopped tomatoes and the tomato sauce and fry for a min.Then add the milk and allow it to boil.Cook on simmer by covering the pan for 5 mins.
    4. Then add the thickened cream and the fried paneer cubes.
    5. Cook by closing for another 5 mins and garnish with coriander leaves.Serve with roti or parotto or chapathi

    April 24, 2012

    Paruppu Urundai Kulambu

    To make the urundai:

    1. Soak a cup of kadalai paruppu for about two hrs.Grind it without adding water.It need not be a smooth paste.
    2. Chop one onion,little ginger,2 or 3 green chillies.Mix it wit the ground mixture and make small balls from the mixture.
    3. Steam the urundai in idly plate if you are so conscious about health and diet.Or you can just deep  fry and drain on a tissue paper.

    To make the kulambu:

    1. Grind about 4 tbsp of cocunut with 1 tbsp of jeera to a smooth paste.
    2. Heat a pan and saute half onion and 1 tomato.Then add about 1 tbsp chilli powder,2 tbsb coriander powder and the ground mixture and fry for a minute.
    3. Then add 2 or 3 cups of water and allow it to boil.Once it has thickened add the urundai and allow it to cook for another 10 mins on low flame.

    To temper:

    Oil,mustard seeds and curry leaves.
    fry separately and add to the kulambu.

    April 21, 2012

    Cluster Beans Poriyal/Seeni avaraikkai poriyal

                     This is another recipe made by Mano Akka.It was awesome with rasam rice.


    Cluster beans-300 gm chopped
    Onion-1 chopped(take small onions if possible)
    Green chillies-2 to 3
    Jeera Powder-11/2 tsp
    Cocunut-2 tsp


    1. Heat oil and fry the onions till it becomes transparent.Then add the curry leaves and green chillies and keep frying for a min
    2. Then add the chopped beans,fry.Then add turmeric powder+salt.Then add 1/2-3/4 cup water and cook.
    3. When its 75% cooked,add the jeera powder and continue cooking.
    4. Finally add the cocunut and cook for another 5 mins.

    April 20, 2012

    Pepper Chicken Masala


    Onion - 3 large onion sliced lengthwise
    Chicken-1 kg
    Pepper-3 tbsp(depend on your taste)
    Chilli powder-1 tbsp
    Ginger garlic paste-1 tbsp
    Fennel seeds-2 tbsp
    Coriander leaves-chopped to garnish
    Salt to taste


    1.In a frying pan add oil and add the fennel seeds.Fry for a min.Then add the sliced onion and saute till it becomes transparent.
    2.Add the chicken pieces and fry for a min.Add salt and close the lid.Note to keep the flame on low.Wait for about 15 mins till it becomes partially cooked.
    3.Then add the masalas and mix well with the chicken pieces.Allow to cook for another 20 mins.Wait till it becomes a dry dish.Garnish with coriander leaves.

    The water coming from onion and chicken is enough.If necessary add 1/2 cup of water to cook the chicken.

    Creamy Chicken Kuruma


    Chicken-1 kg
    Tomato-2 chopped
    Onion-2 chopped
    Green Chillies-2 chopped
    ginger garlic paste-1 tbsp
    Chilli powder-1 tbsp
    Coriander powder-2 tbsp
    Garam masala-3/4 tbsp
    Salt to taste
    Coriander leaves- to garnish

    To grind to smooth paste:

    cocunut-4 tbsp
    Cashew nut-3 tbsp
    Fennel-2 tbsp

    to temper:

    bay leaf-1,cloves-1,cardamom-2,cinnamon-1 inch stick


    1.Heat oil in a pressure cooker and add the items under to temper and fry.Then add the ginger garlic paste and fry till the raw smell goes.
    2.Then add the chopped onions and saute till it becomes transparent.Then add all the masalas and the ground mixture and fry for a min.And allow to cook till the oil oozes out.
    3.Then add the chicken pieces and mix well with the cooked masala.Add water till the chicken gets immersed.Then add the chopped tomatoes and salt.Cover the cooker and keep it for about 5 whistles or less(depends on the chicken)
    4.Once the pressure is released,Open the lid and add the chopped coriander leaves.If the curry is watery allow it on low flame til it reaches the necessary consistency
              Serve hot with roti/rice/parotta/dosa
    • For very good taste cook everything on low flame.
    • Adding tomato at the final stage gives a different taste,you can add it first itself if necessary

    April 19, 2012

    Potato fry

    Potato-2( peel skin and chop into small pieces)
    Chilli powder-1 tbsp(depends on how u want)
    Chicken masala powder-1 tbsp
    Turmeric powder-a pinch
    Salt to taste

    1.Heat oil in a frying pan and add in the chopped potato and fry for about 5 mins on medium flame.The pieces will turn a bit crispy.
    2.Then add in the masala powders and salt and fry till the raw smell goes and the masala coats the potato.transfer to serving plate
                 Serve hot with rasam or sambar rice

    April 17, 2012

    Chicken Fry

    Chicken-drumstick or anyother 1/2 kg
    Chilli powder-2 tbsp
    Coriander powder-2 tbsp
    Garam masala-1 tbsp
    Ginger garlic paste-2 tbsp
    Curd-2 tbsp

    Mix all the ingredients and keep marinated for about 2 hrs
    Deep fry or grill fry the marinated chicken pieces


    Mixed veggies chopped(Carrot,Beans,Yam,Drumstick,Raw banana,Cucumber,Brinjal)
    Green Chillies-4 sliced
    Small onion-5 or 6
    Cocunut-4 or 5 tbsp
    Jeera-1 tbsp
    Curd- 2 tbsp
    Salt to taste

    To temper:
    Oil,mustard seeds,curry leaves

    1.Heat oil in a pan and fry the temper items.Add the chopped vegetables,green chillies and fry.Add a cup of water and salt and close the lid and allow the vegetables to cook.
    2.Grind cocunut,jeera and small onion to a coarse mixture.Add to the cooked veggies and mix well.
    3.Finally add some curd and mix.

    Spicy Paneer Masala

           This is another recipe i tried yesterday.Came out well and thought of sharing on blog.

    Paneer-cubed 1 cup
    Capsicum-1 small cubed
    Onion-1 cubed
    Tomato-1 cubed
    Coriander powder-1 tbsp
    Chilli powder-1 tbsp
    Garam masala-3/4 tbsp
    Ginger Garlic paste-1 tbsp
    Salt to taste
    Coriander leaves- chopped to garnish

    1.Heat oil in a pan.Add the cubed onion and saute till it becomes transparent.Then add the ginger garlic paste and fry till the raw smell goes.
    2.Then add the cubed tomatoes and all the masalas along with salt and fry for 2 or 3 mins.
    3.In another pan fry the cubed paneer till it becomes golden brown and set aside.
    4.To the cooking mixture add the paneer and 1/2 cup water,close the lid and cook till the paneer is coated with masala
    5.Garnish with coriander leaves.See that the kurma becomes semi gravy.Serve hot with roti or chapathi

    Mixed Veg Kuruma

    I made this mixed veg kuruma for the first time when i got married... believe me it came out very well and my maama loved it very much.. have made some alterations to make it more tastier.

    Carrot-1 chopped
    Cauliflower-3 or 4 florets
    Beans-7 or 8 chopped
    Onion-1 chopped
    Tomato-1 chopped
    Green peas-fresh or frozen 1/2 cup
    Potato-1 small chopped
    green chillies-3 or 4 sliced
    Coriander to garnish
    Salt to taste

    grind to smooth paste:
    cocunut-4 tbsp
    cashew nut-10 to 15
    cinnamon-1 inch stick
    fennel-2 tbsp

    1.Heat oil in a pressure cooker.Add a spoon of fennel and fry for a min.Keep the flame on sim.Add the onion and saute till it becomes transparent.
    2.Then add all the mixed vegetables and fry for another 2 mins.
    3.Then add the ground paste,salt and about1.5 cup of water.See that the vegetables get immersed and mix well.
    4.close the lid and keep for 3 whistles.
    5.Once the pressure is released,open and add the coriander leaves.If the kurma is too watery keep on flame till it reaches the required consistency.Serve with roti/Aapam/Chapathi

    April 14, 2012

    varutharacha Egg Curry

    Onion-1 sliced
    Tomato-1 sliced
    Ginger garlic paste-1 tbsp
    brinji leaf-1
    Cinnamon-a small stick
    Coriander leaves- few to garnish
    Eggs-boiled 4 or 5
    Chilli powder-1 tbsp
    Coriander Powder-1 tbsp
    Garam Masala-1 tbsp
    Turmeric Powder-1/4 tbsp
    Salt to taste

    To roast and grind:
    Cocunut-3 or 4 tbsp
    Kasa Kasa-1 tbsp
    Fennel Seed-2 tbsp

    1.Fry the contents under the roast list well and grind to a smooth paste and keep aside
    2.Heat oil in a pan and add the cinnamon,elachi and brinji leaf.Saute the cut onion until it turns transparent.
    3.Then add ginger garlic paste and fry till the raw smell goes.Add the cut tomato and fry till it turns mushy
    4.Then add all the masalas,salt and the ground paste and fry for a while
    5.Then add 2 cups of water.Close and cook until it boils.Check if it has required consistency.
    6.Slice the egg and drop in the kulambu and leave it for about 10 mins.Garnish with coriander leaves.Goes well with rice,chapathi or any variety rice

    April 12, 2012

    Wheat rava laddu

    Kodumai ravai-1.5 cup
    Sugar-3/4 cup
    elaichi-5 0r 6

    1.Fry the rava and elaichi in a pan for about 20 mins till the raw smell goes away.Make sure that the rava doesnt get burnt.Its better to keep the flame on sim
    2.Remove the rava from stove and allow it to cool.
    3.Add the sugar to the mixture and grind well in a blender
    4.Heat the ghee and add to them and mix well
    5.Make small balls from the mixture and allow them to dry.Store in air tight container

    April 11, 2012

    Chow Chow Kootu


    Chow Chow-1 cut into small cubes
    Pasi paruppu-1/2 cup
    turmeric powder- a pinch
    jeera-2 small tbsp
    Cocunut-3 tbsp
    Green chillies-2
    Curry leaves-some
    mustard seed-1 tbsp
    salt to taste
    Oil-3 sp

    1.Grind together jeera,cocunut and green chillies into a smooth paste and keep
    2.Pour oil in a pan and fry mustard seeds and curry leaves
    3.Add the chopped chow chow and pasiparuppu and fry for 2 mins
    4.Then add about 2 cups of water and the ground mixture.Allow to cook in sim for about 30 mins till the chow chow turns mushy and the paruppu is completey cooked
    5.Add salt to taste. The kootu is ready.

    April 4, 2012

    Onion-Tomato Chutney

    small onion-8 to 10 roughly chopped
    Tomato-2 roughly chopped
    Chilli powder-1.5 tbsp
    Asafoetida- 1 tbsp

    1.Fry oil in a pan and heat the asafoetida
    2.Then add the chopped onion and fry.Then add the chopped tomatoes and fry till it becomes mushy
    3.Then add the chilli powder and salt and fry till the raw smell goes
    4.Then add the coriander leaves and leave the mixture to cool.
    5. Grind the mixture roughly in a mixer grinder.

    To Temper.
    Heat oil in a pan and fry the mustard seeds,1 tbsp urad dhal and few curry leaves.Then add this to the ground mixture and mix it well

    Tomato Rasam

    Tomatoes-3 (cut and mix it with hands or grind in mixer peeling the skin)
    Jeera-1 tbsp
    Pepper corns-2 tbsp
    Garlic-5 flakes
    Tamarind-small lemon size-soak in hot water
    Asafoetida-1 tbsp

    1.Grind jeera,pepper and garlic into a coarse powder
    2.Heat oil in a big vessel.Add asafoetida,then add the ground mixture and fry till the raw smell goes.
    3.Then add the tomatoes and fry till it becomes soft.
    4.Then add the tamarind juice and wait till it starts to boil.Dont make it to over boil
    5.Then garnish with coriander leaves.

    • peel off the skin of the tomatoes by immersing in hot water.Grind it and add to the rasam.It adds a lovely color to the rasam

    April 3, 2012

    Beans Poriyal

    Beans-depends on how much u want,cut finely around 4-5 cups
    Small onion-5-6
    Cocunut-2 tbsp
    Jeera-1 tbsp
    Urad dhal-3 tbsp
    Curry leaves,few
    salt to taste
    Mustard seeds-1 tbsp
    Oil-3 tbsp

    1.Grind the cocunut,small onions and jeera into a coarse powder without adding water.
    2.Heat the oil in a pan and add mustard seeds and curry leaves and wait for the mustard seeds to splutter.
    3.Then fry the urad dhal till it turns slight brown color.Then add the beans and the grounded mixture and fry well for 2 mins.
    4.Then cover and cook the beans on low flame.We can add half cup water if necessary.wait it all the water drains off.
                    Poriyal is ready :) goes well with rasam and white rice

    April 2, 2012

    Ghee rice

    basmati rice-2 cup
    onion-2 thinly sliced
    peas-half cup(cooked)
    salt to taste
    Ghee- 3 tbsp(depends on how delicious u want)
    Ginger garlic paste-1 tbsp
    cloves,cardamom,cinnamon-lil amt
    fennel seeds-2 tbsb

    1.Pressure cook the basmati rice in ratio of 1:1.5.I kept for 3 whistles.See that the rice is not overcooked
    2.In a big frying pan,heat ghee and saute the cloves,cardamom and cinnamon stick.then fry the ginger garlic paste till the raw smell goes
    3.Fry the onion till it becomes golden brown.then add the precooked rice and peas and fry on low flame for about 15 mins
    4.Garnish with coriander leaves and serve hot :)

    Carrot Payasam

                 This yummy payasam was made by Mano, my co-sister.We enjoyed having it.Hope you also enjoy trying it .

    Carrot-2 or 3
    Condensed milk-a tin
    milk-1 cup
    ghee-2 tbsp
    cocunut-2 tbsb
    elachi,raisin and cashews-some

    1.Pressure cook the carrots without water for about 10 mins.need not put weight.And open and set aside to cool
    2.Fry the grated cocunut in some ghee.and after it cools down.grind the cocunut along with cashews into a smooth paste.
    3.after the carrot cools down,grind it also into a smooth paste
    4.then take a heavy bottomed vessel and mix both the pastes together.keep the burner in sim.then add a cup of water,the condensed milk and milk and keep stirring.Fry the raisin in ghee and add to the mixture.
    5.Allow the mixture to boil and add the elachi when it is boiling.Yummy payasam is ready!!!

    I ll upload the pics soon.Do try and tell me your comments
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