Monday, September 30, 2013


Avial is a mix of different vegetables in a coconut and yogurt mixture.This comes under the list of sadhya recipes,it is one of the main side dish of sadhya.Coming to the recipe
Drumstick            2
Beans                  8-10
Elephant Yam/Chena    160g
Raw Plantain              1
Carrot                1 (110g)
Pumpkin              110g
Potato                110g

Water               11/2 cup
Turmeric powder    3/4 tsp
Green chilly      2-3
Salt             to taste

Coconut grated    1cup
Shallots      6-7
Cumin seeds      1sp

Yogurt (thick)     1cup

Coconut oil    2 tsp
Curry leaves   2 sprig

Preparing Method
-Peel and cut all the vegetables into 1.5'' lengthwise.
-Coarsely grind  the coconut,shallots and cumin seeds without adding water and keep aside.
-Heat a wide mouthed utensil adding all the vegetables,turmeric powder,slit green chilly, salt and water.
-Once the vegetables are cooked (be careful not to overcook),add the ground coconut mixture.Mix it well with the vegetables by stirring.
-After 2 minutes put the flame at very low and add the slightly whisked yogurt.Mix this well with the vegetables and just before boiling,off the flame.
-Add the coconut oil and the curry leaves.Keep covered for 10-15 minutes and then serve.

*You can use any vegetables of your choice,but use the stiff ones and not the mushy ones.
*Avial is prepared in a dry form,but here we all like it in a gravy form therefore you can add the coconut and yogurt according to your taste and like.

Sending this to  and

Wednesday, September 25, 2013

Kumbalanga Pachadi/Winter Melon(Ash Gourd) Pachadi

Winter Melon        1 cup (Peeled,de seed and diced)
Water                    1/4 cup or less
Salt                        to taste
For Grinding
Coconut grated     1 cup
Water                    1/2 cup
Green chillies        2-3
Ginger                   11/2" piece
Yogurt                   1 cup
For Tempering
Coconut oil        3 tsp
Mustard seeds     1/2 tsp
Dry Red Chillies       1-2
Curry Leaves          a few

 Method of preparing
-Grind together the coconut,chillies and ginger  along with water into a smooth paste.Lastly add yogurt and blend for 2 seconds and keep this aside.
-Cook the melon along with water and salt till soft.Once cooked there should not be any water left.
-Add the coconut-yogurt paste and when it just starts to boil off the flame.
-Heat oil in a small pan,splutter the mustard seeds,add the dry red chillies and the curry leaves.Now pour this into the cooked melon gravy.
-Serve this as a side dish with rice and sambhar

  Sending this to  and

Sunday, September 22, 2013

Carrot Pola/Easy Carrot Cake

Carrot             1 large(scrape the outer skin)
Eggs                3(large)
Sugar               5-6 tbsp     
Milk Powder   4 tbsp
Cardamom       2
APF/Maida     1 tsp(optional)
Ghee               2 tbsp

 Preparing Method
-Cut the carrot into 1/2'' pieces.
-Steam or boil the Carrot pieces till soft.
-Once cooled add these carrots along with the other ingredients (except ghee) in a blender.Blend till smooth.
-Heat a non stick pan,add ghee spreading on all the sides and bottom of the pan.
-Pour the blended carrot-mixture into the pan,cover it with a lid and keep on low flame for 20 to 25 minutes (till done)
-When cooled cut into pieces and serve.

*Adding the flour is just optional,by adding you get a firmer texture for handling (holding and eating, specially for kids)
*If you want you can garnish it with cashew nuts and raisins

Thursday, September 19, 2013

Muringakka Thoran/Drumstick Stir Fry

Drumstick        2 nos (cut 2'' lengthwise)
Turmeric Powder       1/2 tsp
Green Chilli       2 (slit length wise)
Water              1/2 cup
Salt                  as needed
For Grinding
Coconut grated          1/2 cup
Shallots                   3-4(roughly chopped)
Cumin Seeds           1/4 tsp
Garlic pods              2
For Seasoning 
Oil              1 tbsp
Mustard seeds      1/2 tsp
Curry leaves         1 sprig

Method Of Cooking
-Coarse grind the grated coconut,shallots,cumin seeds and garlic.Keep this aside.
-Cook the drumstick pieces adding water along with turmeric powder,salt and green chillies.
-Once the pieces are cooked,add the ground coconut-mixture.Mix this well by stirring for 2-3 minutes. 
-Off the flame when the mixture becomes dry.
-Heat a small frying pan,add oil and splutter the mustard seeds, then add the curry leaves and pour this onto the drumstick coconut mix.
-Ready to serve with rice.

Tuesday, September 17, 2013

Butter Cake With Orange Flavour/1st Blog Anniversary

Hello friends....Last week was my blog's 1st anniversary...couldn't post anything that day being busy with so many things.In between I had a shoulder pain which enabled me to sit on my PC for long.Now Alhamdulillah I am fine.

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