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May 20, 2007

Blogging Break

I am visiting India next week. Will resume blogging only from August. I will really miss all my blog buddies.

I will be learning many many recipes in India. Will post them one by one after I come back. bye bye. See you all in August. Until then its bye from, Mythreyee.

May 17, 2007

Black Eyed Beans Curry

Black-Eyed Beans curry is a healthy choice for people who are diet conscious. Here is a simple yet tasty recipe from my kitchen. This beans is called karamani in tamil.


1/2 Cup - Black Eyed Beans
1 medium Onion - Chopped
Oil for Seasoning
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Dhania Powder - 1 teaspoon
Red chilli Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Asafoetida Powder
Salt to taste
Coriander Leaves - handful - Chopped


Soak Black Eyed Beans in water overnight. Pressure Cook (three whistles).

Heat oil in a Kadai and add the Mustard seeds. When it sputters, add the Cumin Seeds and Dhania Powder. Add the the Onions and fry until tender. Now add the Cooked Beans and Stir. Add 1/2 cup water and let it boil. Now, add the Turmeric Powder, Asafoetida Powder, Red chilli Powder and Salt. Cook for a couple of Minutes and turn off heat. Garnish with Coriander Leaves. Serve hot for Rotis/Chapathis.

May 10, 2007

Tomato / Thakkali Thokku

Here is one recipe that is an all rounder side dish for Dosa, Iddli, Chapathi, Rice and Bread. Kids love it. This is my sister B's recipe and is also photographed by her. She used Naatu Thakkali, which is by nature a little sour. If trying this recipe with the Roma Tomatoes (The fleshy tomatoes that are not sour), add a little Tamarind to the recipe.


Tomatoes - 10 (around 2 kgs)

Fenugreek powder - 1 teaspoon

Chilli powder - 2-3 teaspoon

Turmeric powder - 1/2 teaspoon

Sugar - 3 tsp

Salt to taste

Asafotida Powder

Mustard seeds - 1 teaspoon

Sesame Oil(Idhayam) - 2 tablespoons


Puree the Tomatoes without adding water.

Heat Oil in a Kadai and add Mustard seeds. When it sputters, add the Asafoetida Seeds. Add the Tomato Puree. Boil the content for 1/2 an hour in low heat. Stir occasionally.

Add Turmeric powder, Chilli powder, Salt and Sugar.When it becomes half the quantity (smooth paste), add fenugreek powder and allow it to boil for 5 more minutes. Cool and bottle it. best for Idli, dosa, chappathi, curd rice, tomato rice, sandwich etc., Store in refrigerator.

May 8, 2007

Carrot Halwa

Here is one of my favorite Halwa. I just followed Malika Badrinath's recipe for Carrot Halwa and it came out very well. Before following her recipe, I fried the Grated Carrot in a tablespoon of Ghee. I also added Saffron strands and extra Ghee for flavor. Here is the recipe.


Grated Carrots - 3 cups

Milk - 1 1/2 cups

Sugar - 1 cup

Ghee - 3 tablespoons

Cardamom Powder - 1/2 teaspoons

Saffron Strands - a pinch

Chopped Cashewnuts - 2 tablespoons


In a heavy bottomed kadai, fry the grated carrots in a tablespoon of ghee for one minute. Then add the milk and saffron and pressure cook for one whistle.

To this, add sugar and keep stirring in a heavy bottomed kadai in medium heat.

When complete moisture is absorbed, add half of the ghee. Fry for two more minutes and remove from heat.

Fry the cashewnuts in the remaining ghee and add it to the halwa with the cardamom powder. Mix well. Serve warm or at room temperature or serve warm with a dollop of Ice cream.

Note: Reduce the sugar if the carrot is too sweet..

(I did the whole procedure in my non stick prestige kadai pressure cooker).

May 3, 2007

Pongal Gojju

One of the very common breakfast item in south India is the famous VenPongal - (Seasoned Rice and Dal) and Gojju - (gravy with tamarind). Its very easy to prepare and is sure a filling one. Venpongal is called 'Huggie' in Kannada. Pronounced 'hug' as 'who'g and 'gie' as 'ghee'.

Pongal Recipe:


1 Cup - (Ravi) Sona Masoori Rice
1/2 Cup - Split Moong Dal (Hesaru Bele)
1 teaspoon - Cumin Seeds
1 teaspoon - Crushed Pepper
Salt as required
Ghee - 2 tablespoons
Curry Leaves
Asafoetida Powder
Cashew Nuts (Optional)


Wash rice and dal. Add the cumin seeds, pepper and salt. Add just 4 cups water and pressure cook for 5 whistles.
Transfer the contents to a large bowl.

For the seasoning, heat little ghee and fry the cashewnuts. Add the curry leaves and asafoetida powder. Pour the seasoning into the pongal with the remaining ghee and stir well until even distribution.

Gojju Recipe:


Peeled Small Onions - 1 Cup

Oil for seasoning - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 1 tespoon

(Mentha) Fenugreek Seeds - 1/4 teaspoon

Tamarind Concentrate - 1 teaspoon (if using raw tamarind, soak small lemon sized tamarind in water and sqeeze. Use the the tamarind water)

Curry Leaves

Asafoetida Powder

Turmeric Powder


Roast and Grind:

Urud Dal - 1 tablespoon

Dhania - 1 tablespoon

Red Chillis - 2

Sesame Seeds - 1 teaspoon

Channa Dal - 1 teaspoon


Heat Oil in a Kadai. Add the Mustard Seeds, Urud Dal and Fenugreek Seeds. Add the Onions and fry for a minute. Add the Tamarind Concentrate and 2 Cups of water. Allow it to boil. When its boiling, add the Turmeric Powder, Asafoetida Powder, Salt and Curry Leaves.

When the Onions are tender, add the ground masala and cook for 5 minutes.

This Gojju can be served with plain rice too. Tastes good with Appalam or Vadagam.


Serve Pongal and Gojju as shown in the above picture. (Fill pongal in a Cup and topple upon the plate).

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

May 2, 2007

Coconut Burfi

This is my sister B's recipe for Coconut Burfi. Photographed by her too. Here's the recipe.


Grated Coconut - 1 Cup

Sugar - 1 and 1/2 Cups

Saffron - a pinch (as desired)

Gram flour - 4 tsp

Cardamom - 1 tsp

Ghee - 4-5 Tbsp


Heat Sugar in a large Kadai dissolving very little water, Cardamom and Saffron.

Wait until the Syrup reaches the Soft Ball Consistency. Meanwhile roast the Gram flour for few seconds and keep it aside. Also, grease a dish with ghee.

(Soft Ball Consistency: Add few drops of sugar syrup into a cup of cold water. If the syrup does not dissolve then the right consistency is reached)

Add the Coconut and keep stiring.

When the mixture starts thickening, add the Gram flour.

When it starts thickening add little ghee. and keep stirring.

Pour the content in a greased dish. You might have to act fast as the coconut will get overcooked while the full moisture is absorbed. That will lead to dry coconut and sugar flakes.

Even the layer and allow it to cool. When its almost cooled and a little warm, cut it into diamond shaped cubes. Allow it to cool completely before storing in an airtight container.