Thursday, 28 February 2013

Tomato Rasam

Hi Friends
Rasam traditional South India recipe to be served as a soup. It can be also served along with the boiled rice.

I love it and can be made in any season.... Main ingredients are tamarind, tomatoes and lentils..but this time I made it only with tomatoes...(Lentil/Dal rasam I posted earlier)....

Addition of spices and garlic makes it more flavourful. So sharing one of my favourite recipe with you all ....

  • 2 tomatoes 
  • Small size ball of tamarind
  • A pinch of turmeric powder
For Tempering:
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 2 dry red chilies (broken)
  • 1/4 tsp cumin seed
  • A pinch of hing
  • 2 cloves of garlic (mashed)
  • Salt taste
  • 2 tsp rasam powder (I used ready-made)

  1. Boil tomatoes with 3 cup of water. I cooked them in Pressure Cooker.(just 3 whistles)
  2. Once the pressure drops down, open the lid and mash the tomatoes lightly.
  3. Soak tamarind in warm water, mash it slightly and extract its juice. Discard the pulp.
  4. Now heat oil in a heavy bottomed pan, add mustard seeds and cumin seeds.
  5. Once they splutter add red chilies, garlic and hing.
  6. Add mashed tomatoes and tamarind pulp. Bring it to boil.
  7. Add salt and rasam powder. Cook on low flame till raw smell of tamarind goes.
  8. Remove from fire.....Garnish with chopped fresh coriander and serve hot.

Note: You can strain the tomatoes to get the clear juice without its skin.

Sending this recipe to:
    Pari's Blog                                                   Padma's Blog
only vegan                                             only vegan

Wednesday, 27 February 2013

Paal Kozhukattai (Rice Dumplings In Coconut Milk) SNC Challenge 5

Hi Friends,
 Was away from my blog for almost 1 week...Back with a dessert. I completed my SNC challenge at last. I will the last one to complete the challenge, I guess.... 
Paal Kozhukattai is famous dessert from South...Made up of rice flour in coconut milk.

SNC Challenge to North Team was given by Tamil from TamilsKitchen and Challenge given to South Team was by Sanoli from Sanolisrecipes......

When I saw the recipe I was not in favour of making it....but when I tried it, Guess what ???? It was a huge hit. 
I served it chilled, it tasted like Rasgullas, which is a famous dessert from North India.

  • 1 cup rice flour
  • 1/2 coconut (grated)
  • 1/2 cup sugar 
  • 1/4 tsp cardamom powder
  • 1/2 cup milk + 2 1/2 cup water
  • 3 tsp ghee
  • Salt a pinch

  • Grind coconut with 1/2 cup water, extract the 1/2 cup thick milk.
  • In the same grated coconut add 2 cups of water, extract 2 cup of thin milk. Keep both thick and thin milk aside.
  • Take a non stick kadai, add milk, water,ghee, rice flour and a pinch of salt.

  • Heat on medium flame until the water evaporates and forms a soft dough. Keep stirring constantly.

  • Add 1 tbsp of ghee knead the dough nicely. 

  • Divide the dough in equal portion.
  • Now grease your palms and make tiny balls of desired shape and size.

  • Now take 2 cups of thin coconut milk along with cardamom powder in a vessel ( I used NON-STICK Kadai. Bring to boil. Keep stirring.

  • Add half of the tiny rice balls in the coconut milk. Wait until the milk boils again. 

  • Now add the remaining balls in the coconut milk.
  • Boil it until the balls float on the top and the milk would have become thicker.
  • Add sugar, cook til sugar dissolves completely.

  • Now take the thick coconut milk. Put off the stove and add this thick milk in the dish and mix well.
  • Serve hot or chilled.
  • Enjoy

I am a member of Northern Group:

Sending this recipe to:
     Gayatri's Blog                                                   Shweta's Blog
                                                    Ongoing Event                                                             

Thursday, 21 February 2013

Blog First Anniversary with Chocolate Mousse

Hi All,
Happy to announce that My Blog has turned 1 yr old........ YIPPEE...

I thank to all my lovely friends and followers for their love and support they gave me throughout the year.. Its has been a great year being able to share my recipes with you all. I enjoyed reading all your lovely comments and loved to comment in my friend's blog as well.

Its time to celebrate my Blog's Anniversary so I thought what a better way to celebrate my blog's anniversary and say a big THANK YOU to all my friends, readers and followers than to post a recipe of Chocolate Mousse......Kuch Meetha Ho jaye .....
Sending this recipe to Pari' s Blog Foodelicious, she has organised a giveaway sponsored by CUPONATION.

2 cups milk
1 tbsp cocoa powder
1/2 cup chocolate (roughly broken)
1/2 cup sugar
1 pack of cream 
10 gm agar-agar/ China grass 
Chocolate icing and vermicelli for decoration


  • Mix cocoa powder in 1/4 cup of lukewarm milk. Keep it aside.

  • In ½ cup boiling water, add agar-agar (china grass) when it melts completely then remove from fire. Keep aside.
  • Keep the chocolate in the bowl, melt the chocolate by using double boiler or the easiest way is doing it in a microwave.
  • Boil remaining milk in the heavy bottomed pan. Now add cocoa powder mixture. Mix well.

  • Add melted chocolate and agar-agar mixture, mix nicely. Cook for 2-3 mins. Remove from fire and keep it aside.

  • In the meanwhile whip the cream with the help of beater.
  • Once the mixture cools down add whipped cream into it and mix well.

  • Pour the mixture in the serving bowls.
  • Keep the serving bowls in the fridge to get the set chocolate mousse.
  • Garnish with your choice of toppings. I used chocolate icing with chocolate vermicelli.
  • Serve chilled.

Sending this recipe to :

        Pari's Blog                                    Gayathri and Shweta's Blog 
Cooking for my valentine                                         

        Amy's Blog                                             Ramya's Blog

                                     Gayathri's Blog

Corn and Cucumber Salad...

Hi Friends,
Weekend is gone and back to normal routine ....enjoyed a lot during weekend and had great food. Back to normal low calorie diet food ......its important too.

Low calorie food is not that boring or tasteless the way it sounds, in fact you can make it more tasty by doing little variations.

I tried a simple version of salad or you can call it as a starter or as tea snacks too...... 

Sending this recipe to Pari' s Blog Foodelicious, she has organised a giveaway sponsored by CUPONATION.


  • 1 cup corn kernels (I used frozen one)
  • 1 small cucumber (finely chopped with peel)
  • 2-3 tbsp lemon juice
  • 1/4 tsp black salt
  • 1/4 tsp chaat masala
  • 1/4 tsp salt
  • Few fresh coriander leaves (finely chopped)


  • Boil corns in the pressure cooker with 1/2 cup of water, just one whistle. Discard the water.
  • Put all the ingredients in the large bowl except coriander leaves.
  • Toss nicely.
  • Garnish with coriander leaves and serve immediately.

Sending this recipe to :
               Pari's Blog                                                                        PJ's Blog
only vegan                                     only vegan

Shweta's Blog and Gayathri's Blog                                                 Pari's Blog 
                                    Cooking for my valentine

Gaurav this dish is dedicated to you, as you love chatpata khana :-)

Tuesday, 19 February 2013

Sour Cream

Hi Friends,
Sour cream is a thicken and sour cream, which is normally used in Mexican cuisine in substitute of mayo or fresh cream. It can be served as a dip with nachos or crackers.

Its low-fat cream, I will not say fully fat free because heavy cream is used but in less quantity. Sour cream is easily available in stores outside India but in India its difficult to find.

I tried this recipe at home and it is the simplest and easiest way of making sour cream at home.

  • 1 cup yogurt (curd)
  • 1/2 cup cream
  • 2-3 tbsp of vinegar/ lime juice (you can add more to make it more sour)
  • A pinch of sugar
  • 1/4 tsp pepper powder
  • 1/4 tsp red chilly flakes
  • Salt taste

  • Tie  curd in a muslin cloth, hang it till the water drains completely. Keep it for 2-3 hrs.
  • Remove curd from the cloth.
  • Mix all the ingredients in a large bowl and half quantity of vinegar.

  • Beat the cream mixture nicely with the help of beater.
  • Keep adding vinegar slowly - slowly.
  • Beat till cream mixture becomes thick.

  • Once it becomes thick, keep it in the fridge.
  • Serve chilled as a dip with nachos or you can use it in tacos or burritos.

Note: You can store this sour cream in the fridge for a week.

 Sending this recipe to:

Julie's Blog / Jannet's Blog