Monday, December 21, 2009

Mixed Vegatable Curry

Time to post one more recipe, one I made last week.
I had these vegetables left over. Didn't wanna waste them. My mom always made this curry and I loved it.
Time to share it with you guys.
So here goes................

  • Vegetables : I used Tomatoes, Country Cucumber, Brinjal (Aubergine), Country Beans.
  • Onions : 2 medium-sized onions, chopped length-wise.
  • Green chillies : 2-3, slit along the lenth.
  • Curry leaves : 4-5 ( optional, but I wouls suggest using it, gives out such good aroma ).
  • Oil : for seasoning, about 2 tablespoons.
  • Asafoetida, Urad dal, Chana dal, Cumin and Mustard seeds : one teaspoon each for the seasoning.
  • Salt : for taste.
  • Turmeric powder : One teaspoon.
  • Red chilly powder : 1-2 teaspoons depending on how hot you want it to be. You could also avoid this in case your chillies are very hot. Better eat green chillies fried in oil than eat red chilly powder.
  • Coriander.


  • Heat oil in a kadai or pan and it to add asafoetida, urad dal, chana dal, cumin and mustard seeds in that order and once the dals turn golden brown, add onions, green chillies and curry leaves.
  • Once the onions turn pink, add country beans and aubergines/brinjals, tomatoes and country cucumber.
  • Add turmeric powder and salt and stir well. Now add about 1/4 cup of water to this and cook it covered with a lid.
  • Your dish is done once the vegetables are cooked soft. You can add more water and cook till the vegetables are soft. Now add coriander to it about 2 minutes before removing from the flame, mix it well and cover it.

You dish it ready. Have a healthy meal.

P.S : Country cucumber and country tomatoes are usually sour and whenever there is a sour ingredient being added to a dish, make sure it is done after the other ingredients are cooked soft or make sure you add water when you mix everything at a time. Otherwise, the other ingredients in the dish would be half-cooked. You wouldn't wanna eat a half-cooked dish, would you??????????



Friday, December 11, 2009


Going through the old pictures taken in the last trip, I came across these pictures of paintings. We stayed at The Viceroy Hotel in Mysore. They had these beautiful paintings hanging at every corner in the hotel and each bedroom had one of these beautiful paintings.

The above painting was hanging in the main lobby behind the reception. People in Mysore are so proud of their heritage.

This was the painting in our bedroom. It was like a woman sitting there ready to play music any minute. It was as if she was waiting for us to settle down so that we could hear some nice melodies.

These two paintings, above and below, were again in the lobby right next to the lift. There are not many views from the hotel. These paintings made up for those missing views.

The hotel is right in front of the Mysore Maharaja Palace and rooms at the top have a great view of the palace especially at night when the lights are turned on in the Palace.

If you plan on staying in this hotel or for that matter any hotel in Mysore during the Dassera festival, make sure you make reservations atleast 2-3 months in advance.

We visited in July and many of the rooms were occupied. They have an off season from July through August, at which time you might be offered a room for lesser price.

The location of the hotel is perfect. It is not just in front of the Palace but also is quite near to the Chamundi Hill and also St. Phelomena Church which are few must see locations in Mysore.

Oh, and by the way, there is one more Palace in Mysore, Sri Jayachamarajendra Palace which houses the Art Gallery and we missed this.

You make sure to visit this and I'm pretty sure you'll love it if you are an art lover.


Thursday, December 10, 2009

Lemon Rasam

Wondering why I'm posting mostly liquids these days? I just have a great liking for them and since now it is winter and it is chilly outside, these liquids warm up the body.


  • Toor dal : a handful
  • Tomatoes : 2-3
  • Curry leaves : 4-5
  • Green chillies : 2-3, cut into half and slit along the length
  • Ginger : a small piece, finely chopped
  • Ghee or butter : 2-3 tablespoons ( for seasoning , you can limit the number of tablespoons to 1 or 2 as well )
  • Urad dal, Cumin seeds, Mustard seeds, Asafoetida : one teaspoon each
  • Rasam powder : 2 teaspoons ( you can use the multi-purpose powder, the recipe of which you can find in this blog )
  • Salt : for taste
  • Turmeric powder : half teaspoon
  • Lemon juice : juice of 1 small lemon would be fine


  • Pressure cook toor dal.
  • Mash the tomatoes with hand and add water to them and squeeze the juice.
  • Now add that mixture of tomatoes and lemon juice to the cooked toor dal and add turmeric, salt and rasam powder and let the whole mixture boil for about 15 minutes. Add more water to tomatoes initially so that after the mixtures boils, you wont run out of water.
  • Now heat butter/ghee in a pan and to it add asafoetida, urad dal, cumin and mustard seeds.
  • After the mustard seeds start spluttering, add curry leaves, green chilles and finely chopped ginger.
  • Now add this to the boiling mixture.

Garnish it with chopped coriander. I'm quite sure you will love this recipe.



Wednesday, December 9, 2009

Avial - My style

Hey I'm back again with another recipe. This time it is one of my most favourites. My every recipe has a story attached to it and so has this too.
I first tasted this recipe during my friend's baby's naming ceremony. She is a Tamilian and they had this feast arranged for the lunch and one of the dishes was Avial. I liked it so much that I instantly tried it out the next day. I have made it quite a number of times and each time I made some additions to this dish. Finally, I think that this recipe is ready to be posted for all of you guys to enjoy it.
So here goes...........
  • Vegetables : carrot, potato, beans
  • Curry leaves : 6-7 leaves
  • Green chillies : 3-4 split along the length ( depending on how spicy you want it, you can also skip this but then the dish would be very sweet, but again it is your choice )
  • Yogurt : 4-5 tablespoons, made into thin consistency by mixing water ( pretty much like butter milk )
  • Coconut : fresh, grated about a small cup
  • Oil : for seasoning
  • Asafoetida : half teaspoon
  • Cumin and mustard seeds : 1 teaspoon each
  • Urad dal : half teaspoon
  • Salt : as per your taste , I put it about a table spoon
  • Coriander leaves : for garnishing


  • Pressure cook the vegetables and keep it aside.
  • Heat oil in a wok or pan and add asafoetida, urad dal, cimun and mustard seeds in that order and when the mustard starts sputtering, add curry leaves and split green chillies.
  • Now add vegetables and add salt to it and mix well.
  • Now add butter milk to the veegatbles and let the whole mixture cook for about 10 minutes.
  • Now add coconut and and mix it well and let it cook for about 2 minutes, not more than that as that would let the taste of coconut ruin.
  • Now garnish it with coriander.

Your Avial is ready. Eat it with rice or roti, however you would prefer it to have.

Let me know how you liked it.

Till the next post, Chao................



Monday, December 7, 2009


This is a sambar different from the Udidpi sambar that I posted previously. So here goes.......


  • Toor dal : one small cup ( I took one handful ).
  • Radish : cut in circles or rather slices.
  • Bottle gourd : cut into pieces of medium size.
  • Tamarind : about the size of lemon, soaked in 2 cups of water. If you are using readymade tamarind paste then take 2 teaspoons and mix it in 2 cups of water.
  • Salt : as per your taste.
  • Sambar powder : about 3-4 table spoons ( can be djusted according to your taste, I like it hot and spicy ).
  • Coriander : for garnishing, finely chopped.
  • Oil/Ghee : 2 tablespoons ( for seasoning ).
  • Asafoetida : half teaspoon.
  • Cumin seeds : 1 teaspoon.
  • Mustard seeds : 1 teaspoon.
  • Curry leaves : 2-3 strands.


  • Wash toor dal and pressure cook it along with the cut vegetables.
  • Now squeeze the tamarind juice and add it to the cooked dal and vegetables.
  • Add sambar powder and salt along with the coriander leaves and let the whole mixture boil till the liquid becomes semi-thick in consistency.
  • Now heat oil/ghee in a small pan and add asafoetida, cumin and mustard seeds and once the mustard seeds start spluttering, add the curry leaves and add this seasoning to the boiled sambar.

Your sambar is ready. Have it with rice.

P.S :- I would prefer using butter/ghee for seasoning than oil. It tastes better and is also healthy.

Sunday, December 6, 2009

Pumpkin Curry - Indian Style

The other day my Mother-in-law showed me how to make this wonderful dish. Ever since I've been trying to make it and finally did it today.
Try it and tell me how you liked it.
Ingredients :-
  • Pumpkin - cut into small pieces.
  • Oil - for seasoning , about a tablespoon.
  • Urad dal, Cumin seeds, Mustard seeds and asafoetida - for seasoning, about a teaspoon each.
  • Red chillies - 1 or 2 ( optional ).
  • Ginger - 2cm in length.
  • Coconut - raw, about one small bowl grated or cut into pipeces.
  • Green coriander leaves - 2 bunches.
  • Green chillies - 2 or 3 ( depending on how hot you want your dish ).
  • Curry leaves - 2 strands.
  • Salt - for taste.

Procedure :-

  • Heat oil in a wok or kadai and add asafoetida, urad dal, cumin and mustard seeds, red cihllies and curry leaves in that order.
  • Once the urad dal turns to golden brown, add the cut pumpkin and toss it well and then add salt to it and cook it covered till the pumkin is soft. Remember when cooked the pumpkin is soft but doesn't become paste.
  • Now grind ginger, coconut, green chillies and coriander and add the paste to the cooked pumpkin pieces and mix well. Leave it on flame for about 2 minutes.

Your pumpkin curry is ready. Eat it with hot rice or chapathi or bread.

Tuesday, November 24, 2009

Palak / Spinach Dal

Hey guys I'm back and it is recipe time again........ I made palak dal last sunday and wanted to share this recipe with you guys ever since. So here comes.........
Ingredients :
  1. Toor dal - 2 hand-fulls ( would serve 2 people, I know I use old methods for measurement, that is what is special about my cooking )
  2. Onions - 2 small, thinly cut in long
  3. Green chillies - 2 split in length
  4. Palak/Spinach - one big bunch
  5. Garlic - 2-3 cloves finely chopped
  6. Salt - as per your taste
  7. Turmeric - a teaspoonful
  8. Red chilly powder - ( optional ) 1 teaspoonful
  9. Curry leaves - 5-10
  10. Besan/chickpea flour - 2 teaspoons made into paste of very thin consistency with water
  11. Oil - 2 tablespoons for seasoning
  12. Asafoetida - a pinch
  13. Cumin seeds - half teaspoon
  14. Mustard seeds - teaspoonful
  15. Urad dal - half teaspoon

Procedure :

  • Wash toor dal and take it in a pressure cooker with a cup of water added to it. To this add split green chilies, finely cut onions, curry leaves, spinach which is washed and finely chopped and pressure cook all of these together.

  • Now add turmeric, red chilly powder, chickpea flour made into paste of thin consistency and salt to the pressure cooked mixture and the whole thing boil for about 5 minutes.
  • Now heat oil for seasoning and add urad dal, cumin seeds, mustard seeds and gralic cloves which are finely chopped in that order and add the seasoning to the dal.
  • Garnish it with coriander.

Eat this dal with rice and butter or with roti. Have a yummy time...............

Till the next post its chao from me...........

Friday, October 9, 2009

Please Help!!

I received this mail from art of living group.Please help out the A.P and Karnataka Flood victims in your own way. Or visit this site you will get all the information.

Torrential rains over last one week have left over 200 people dead and rendered over 3,00,000 people homeless in the state. The floods have affected all 14 districts of state's northern region.

According to official sources, over 26,000 houses have collapsed in North Karnataka. Most of the eleven districts in the region are inundated, as all the rivers are flowing above the danger mark. Road and rail transport services have also been disrupted.

Poojya Gurudev Sri Sri Ravishankar ji has been actively monitoring the situation and had visited some of the worst affected areas. Art of Living has started relief work in few of the worst affected villages (Buradepad,Thalamari) of Raichur district. More teams are being deployed as we identify more villages for relief work. We are in the process of mobilizing the relief material and resources for managing this situation.We need cash donations for buying essential materials and rebuilding the houses.

You can do
i ) Contribute yourself
ii ) Ask your friends/relatives to do so.
iii ) Contact your companies/apartment association/... to do so.
If you need any official letter for the same, contact us.

Please issue the cheques / DDs in the name of ‘VVKI - DHARMA STAMBA YOJANA’
and mail to VVKI – Divine Karnataka Project, #1431-A, Ground Floor, 39th
Cross, 22nd Main, 4th T Block, Bangalore -560 041.

Or directly transfer the funds to:

A/C NO: 10386328062, IFSC Code:SBIN0003286, Account type: CURRENT ACCOUNT

Please send a mail to info@divinekarnatakaproject. org , with subject "Flood Relieft Karnataka" with the details of Transferred amount and Date.Also in the transaction remark please put ' flood relief KAR '

For any donation above Rs. 1000/- , 80G certificate will provided.

You can also donate the essential items. WE NEED THE FOLLOWING ITEMS IMMEDIATELY:

Food Items:Grains (Rice, maize), Dhal(Tuvar dhal, green gram),Biscuits,Tea powder,Sugar,Milk Power,Sooji (Upma Rava), MTR Ready to eat food packets.

Medicine:Antibiotics,Electrol,Pain Killers,First Aid Kits

Request you to sort the materials and label the same (Rice in one packet, Sugar in packet etc). This will help us in reducing the processing time and minimize transportation costs.

Relief material can be sent to:
VVKI – Divine Karnataka Project, #1431-A, Ground Floor, 39th Cross, 22nd
Main, 4th T Block,Bangalore -560 041 OR call us ( numbers given below ) and our volunteers will pickup the material from your centers.

For your international friends who wants to contribute, they can do so through IAHV (International Association of Human Values )

For more info and status of relief work visit
www.divinekarnatakaproject. org/v1/floodrelief.htm

Phone : 080-42173285, 9845589393, 9986487255 for any queries, info.
Email : info@divinekarnatakaproject. org

Its our basic responsibility as a human being to contribute our part to fellow humans who are in pain,trauma.We should thank god that at least we are in a position to help needy.

Love T

Monday, October 5, 2009

Long Time !!!!!!!!!!!!!!

Hi Guys,
Its been a really loooooooooooooooooong time since I posted the last time. I got so busy with many things. I have had a long vacation in the past week and I'm going back to my job from tomorrow. So I thought " why not catch up with my old friends?" How's the blog world guys? Oh in the mean while, I have made some sets of floating candles which I'm planning to sell this Diwali. I shall show you guys a glimpse of it in my next post. I'm sorry Pat for not keeping up my promise. You shall see my candles soon. Till the next love you all !!!!!!!!!!!!!!!!!!
" R "

Wednesday, September 23, 2009


Its been long time I wrote something.
Nothing interests me to write.Everyday I open my blog look into it vacantly,churn my mind to express. In spite of my desperation to write I am unable to blog.
If I note down my routine of the day,there would probably be a blank paper in front of me.Its been a year I resigned my job,since then I have been searching for new job in new place.
People started giving me free advices.Nothing is working in my way.
I am unable to see a path.Is it that I have to wait patiently for the time to come?
Did anyone face such situation?If so how did you handle it?

Am I sounding pessimistic??? Oh noooo...I am not...

Monday, July 6, 2009

Pykhara Falls - Ooty

One of the many "must-see" sights is the Pykhara Falls. Approximately 28 km from Ooty, these beautiful falls are worth a visit.

It took us about 3 hours for a round trip to this place from Ooty. Everything we found on the way there was awesome and breathtaking. The views are magnificent. There is a shooting meadow on the way to the falls. It was there the film songs were shot most of the time. There is nothing up the hill there except for the grass and again, the views. I hyperventilated on my way up the hill. All in all an amazing experience which I'm sure if I had not done then, I would never have been able to do it later.

We found this beautiful golf course on our way to the falls. It was vast and never ending. We wondered how anyone could put the ball in the hole without letting it fall among the huge trees in the middle of the course. I'm sure it is one of the toughest courses to play on.
Once we reached the place, we had to walk another 2-3 km to reach the falls. Luckily it was not up hill. There were many steps to climb down though and I cursed myself on my way back up to have shown so much enthu to get down all the steps to take that perfect picture of the falls. I'm not sure still if I got that shot. But I'm sure I couldn't have gone any further down, not that I couldn't but there weren't any steps any more.
The falls weren't as huge as we expected but at the same time we were not disappointed at what we saw. It was worth everything getting down there and seeing those falls.
There was one disppointment though, that we couldn't go the Pykhara boat house which is told to be very beautiful. We planned to go there again in our next trip. When we do, I shall post about it too. In case you go there before I do, please do share the pictures with me.
I hope you liked the pictures and do visit the falls, without fail, when in Ooty.
Have a great week ahead.

St. Stephen's Church - Ooty

I apologise for keeping you people waiting. I have started working and most of my time goes into my work. I hardly find time to write posts, try out new recipes as I used to before and I do not find time at all to chat with T. That is very bad, considering we spent atleast 2 hours a day in the past 6 months using our gtalk to chat.

This beautiful 170 year old church stands tall on the Church Hill Road. It was very near to the place we stayed. Having passed by the church almost everyday, we didn't realise this was what we were looking for until we were told by the manager in the hotel, as this was on the last day's list of places to be visited. It was so peaceful inside.

The one thing you notice about this church is that it has been built in a British fashion. No wonder, as this was built by the then Britishers ruling this part of Tamil Nadu. Did you guys know that Ooty was the favourite holiday destination for them when they were ruling this part of the world?

The huge wooden beams in the church were made from the wood brought from the palace of Tipu Sultan in Srirangapatanam. The woods was carried by elephants all the way from Srirangapatanam to Ooty. It was one of the many reasons we went to see the church. The people there are so proud of the church for its heritage. I some how found it to be more interesting than the St. Phelomena's Church in Mysore.

Do visit this church when in Ooty. Have a great week ahead.

Saturday, July 4, 2009

Ooty'Beauties - The Centenary Rose Garden

The rose garden in Ooty is a feast to your eyes. Different types of roses with their weird names, lined up just for you. I have a suggestion for the people taking care of the garden. If only they could plant roses of same variety at one place and in groups, that would give an amazing look to the garden. We spent 2 hours in the garden clicking every kind of a rose. We just couldn't leave the place.

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Tuesday, June 30, 2009

Heritage ( Botanical ) Garden - Ooty

Heritage garden was the first place we visited in Ooty. You might think you have seen many like this before but it has it's own natural touch. The huge Eucalyptus trees with their heavy trunks , the fossil tree trunk, the Italian garden are some of the things you wouldn't find everywhere. The flora and fauna there are exquisite and it's worth every penny you pay to visit Ooty.

The garden is part of the bio-reserve. Did you guys know that Nilgiris is a bio-reserve. Now I didn't know this until I went there. What a dumb idiot I am. You might not take more than an hour in the garden if you are not too much into gardening and related stuff.

Beware of the monkeys in the garden. We also bought some oils and spices in the garden which was being sold in a van. We were told by the lady in the garden that it was a Govt. van. Also the oils you find outside the garden might be a little costly and not as pure as the ones you find inside the garden.

On our way to the garden, there was a Tibetan market from where we bought sweaters, woollen gloves and half caps. There is a famous shop in Ooty named Mohan's which would be your one stop shop for everything including antiques but the Tibetan market is a better bet for warm clothing. These Tibetan people have been there since 1930 as told by the lady from whom we bought the warm clothes.

Coming to the garden, I felt it wasn't being treated the way it should have been at some places, like the pond which had lotus leaves and some plastic bottles thrown in. Did you guys know that the Nilgiris is a plastic free place? I didn't know that too until I got there. Anyways, when I saw the pond, my heart was broken.

This fossil tree trunk seen in the above picture is 20 million years old and it was carried by rivers and deposited in the rocks and the outer woody covering was replaced with silica to preserve the tree trunk. Isn't it interesting? The wide varieties of trees and flowers found here are itself very interesting that is what makes the garden a worthy visit.
All in all a must visit place for all the nature lovers.
Till the next post, take care and happy blogging !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sunday, June 28, 2009

Snooty Ooty

Hello Everyone, I have been to Ooty and Mysore the past week along with my husband and we had an amazing holiday. I just can't wait to share all my experiences and the places I visited in and around the Nilgiris.

So here it comes. We took a trian to Coimbatore and then took a bus to Ooty. Coimbatore is the nearest railway station to Ooty which connects to all the main cities. It was almost a day's journey. You can get a bus easily from the main bus stand in Coimbatore to Ooty. To get to the local bus stand, we took a local bus from the railway station.
You can take a train from Coimbatore which connects to Mettupalayam and from there you can take the toy trian to Ooty but the train from Coimbatore leaves at 7:20 in the morning and we reached way too late to catch the train on time. Not to get disappointed. You can always take the toy train ride from Ooty but make sure to reserve in advance.
The bus journey from Coimbatore was just amazing. This was my first trip to any hill station and I was very excited and the bus journey just added on to my excitement. The bus passes through Mettupalayam, Coonoor, Wellington and then reaches Ooty. It would take 3 hours to get to Ooty from Coimbatore. The ghat section has breathtaking views. A thoroughly enjoyable ride if you are not scared of heights as I am.
I'll leave you guys with these pictures for now till my next post. Keep watching this space for more on Ooty and Mysore. Trust me you are going to find a lotta stuff you didn't know.
Till the next post keep smiling!!!!!!!!!!!!

Wednesday, June 24, 2009

Jagannath Ratha Yatra

Jagannath Ratha Yatra is celebrated today in Puri,Orissa.Three idols made of wood Lord Jagannath,Subhadra(sister),Balaram(Elder brother) are placed in seperate chariots.Lakhs and lakhs of people attend this ratha yatra.Thousand of poeple pull the chariot.Pulling the chariot is seems to be very auspicious.
I don't have photos to upload.However,you can have a look through the link below to see the rat
Watch this Video for Ratha Yatra..

Spinach-Tofu Paratha

For Spinach-Tofu Paratha

You Need
  • Wheat Flour,
  • Salt to taste,
  • Green chillies cut into very small pieces,
  • Tofu cut into very small pieces,
  • Coriander leaves for flavor(Dhaniya patta),
  • Spinach.

  • Boil spinach in water for few minutes until it gets little tender.Drain the water.
  • Cut coriander leaves into small pieces.
  • Add Tofu,coriander,spinach,wheat flour,salt,chillies.
  • Make a tight dough balls by mixing all the above ingredients.
  • Need not add water to the mixer as spinach is already half boiled.Press it as you do for chapati.
Place the press dough on a heated pan.If you want add some oil on the edges.Serve hot with achar(pickle) or curd.
It is a healthy meal.It contains protein rich tofu and vitamins rich spinach.Tofu adds taste to the paratha.

Healthy Eating!!!!


Tuesday, June 23, 2009

Saturday, June 13, 2009

What is wrong with the people???????????

Hi guys, I apologise for being away for so long. I got busy and I have started working now. The working hours are so hectic that I hardly get time to post. Today is my weekly off and so here's my new post. Wondering what I'm going to talk in this post??????
Well............. the other evening I was getting back home from work. I take bus and it takes me 1 hour to get back home. There was this man in the bus who seemed to be 40 years old and was standing right next to me. The buses here are very crowdy, same as the other metropolitan cities. People just push eachother to find a place to stand. That evening there wasn't much crowd. This man was literally falling on to me. I told him that he's causing inconvenience to me and the woman sitting next to me. Every time I looked at him to say that before, he looked away just then, I knew he was intentionally doing that. Finally, I did tell him. He didn't stop even after me telling him that. Finally I got so vexed, I told him " Probably you are too tired and too weak to stand that you are falling, I think you should sit down" and I offered him my place. He didn't sit, instead he just got down from the bus when it stopped in the next stop.
I was so upset with his behaviour. This is not the first time I was seeing something like this. I heard my friends say similar things to me before.
I just do not understand what is wrong with people? What fun do they get out of trying to rub their private parts on to others' shoulders? Also, I found that acts like these are mostly done by men in their 40s. I guess this is because of the over harmonal activity at that age. But there sure is a limit. Can't they wait till they get back home to their partner? If they dont have one, they sure can go to those who are willing to have sex with them but why trouble everyone like this?
After a long day and going through tiresome journey, is it necessary to face something like this????????????? For once I felt like slapping him but before I do that I wanted to know if this man was doing it intentionally or was he really weak and tired that he was falling on me. Now I think I should have slapped him and then may be he wouldn't dare do that to another woman in future.
I was so upset that day. The next day I told my colleagues and they told me even worse had happened to them. To name a few, 2 girls who work with me were hit on their bums by a guy on bike in 2 different situations. One girl's friend was rubbed on her thighs by a man in 40s when she was travelling in the bus. She slapped him in front of everyone right then. Kudos to her.
I really wish there comes a time when men would be scared to get out of the house and stay out late nights. All these men who trouble women should be troubled by the same women so that these men know what those women went through when they were put through such ugly situations.

Monday, May 18, 2009

My role model

She was a pampered princess to her father. She was the darling of the household and yet she never let her ego take over her. She did her schooling from a non-english medium school yet she went on to finish her post grad in M.A Economics in english medium.
She got married to a man who was never there for her in every aspect. She was never treated with respect at her in-laws place yet she never lost respect for her elders there. She gave birth to a daughter when she was diagnosed with rheumatic heart disease and yet she went on to have a second baby, a son, and completed her family. She worked despite all the odds to feed her family and also secured her children's future. She faced many storms in her professional life. That didn't stop her form working. She educated many college girls on her own money. She still gives away prize money to whoever tops in the subject she teaches ( Economics ).
She was always there for her kids, was part of their small joys and sorrows. She made her parents proud. She never lost passion for life. She tries to find joy in all the small things and big. She wanted that life for her daughter which she missed.
Wondering who am I talking about? Who else could I know this well than " My Mom " ? Yes, she's my role model and one person I look up to for everything. Today the relationship we share is more like friends than a mother-daughter one.
I always wonder if only I could be 1% of what she is and make her proud of me. I love her and since I'm down with cough and fever now, I miss her so much. Wish she was here, sitting next to me, stroking my hair.
" Miss you Mom, I so wish you were here "

Friday, May 15, 2009

Aloo Bhaath

One more rice recipe coming your way...................................
Ingredients :
  • Potatoes : 2 medium sized cut into small cubes
  • Rice : cooked 1 cup for 1 person
  • Ghee / Butter : 3 tablespoons
  • Ginger - Green chillies - coriander leaves paste : 3 tablespoons
  • Garam masala : 1 tablespoon
  • Salt : for taste
  • Turmeric : half teaspoon

Procedure :

  • Cook rice and keep aside.
  • Heat ghee or butter in a wok or kadai and fry potatoes until they turn golden brown ( they should look like potato chips but in the shape of cubes ).
  • Now add ginger - green chilly - coriander leaves paste. Along with it add salt and garam masala and mix well.
  • Now add rice to the above mixture and sprinkle turmeric powder to get the colour.

Your Aloo Bhath is ready. Have it with raita................... try it and tell me how it turned out.......

Till the next post ............................ Love All and Serve All.............


Thursday, May 14, 2009

Onion Rice

Hey guys I'm back with another rice recipe........................
Ingredients :
  • Rice : cooked 1 cup serves one person
  • Onions : 1 medium sized
  • Green chillies : 2-3 slit lengthwise
  • Curry leaves : 5-6
  • Urad dal : 1 teaspoon
  • Chana dal : 1 teaspoon
  • Cumin seeds : 1 teaspoon
  • Mustard seeds : 1 teaspoon
  • Asafoetida : a pinch
  • Salt : for taste
  • Garam masala : 1 teaspoon
  • Turmeric powder
  • Oil : 2 table spoons
  • Coriander : for garnishing

Procedure :

  • Cook the rice and keep aside.
  • Heat oil in a wok or kadai and add urad and chana dals along with cumin and mustard seeds and asfoetida.
  • After the dals change colour, add onions, green chillies, surry leaves and let the onions turn soft.
  • Then add the cooked rice and mix it well.
  • Now add turmeric powder, garam masala and salt and mix well and cook for a minute before taking it off the fire.
  • Garnish it wih coriander.
  • Serve with raita.

Till the next post ..................... Love All and Serve All.............


Wednesday, May 13, 2009

Potato Curry

YYYYYuuuuuuummmmmmm........ the taste is still in my mouth.......................I made potato curry for dinner tonight. I wanted to make this when I made sambar but since sambar is a heavy stuff, I thought I'll have it with rasam. It is deadly combination with sambar, rasam and you can also have it with roti.

I got this recipe from a site on web. I cannot recollect which site it was but it was something I have been looking for and I found it easy to make. I have added few powders to the recipe, giving it my personal touch but otherwise it is pretty much how I found it on the site.

Ingredients :
  • Potatoes : 250 gms ( boiled and peeled and cut into small cubes )
  • Onions : 1 large, chopped
  • Green chillies : 2-3 optional
  • Curry leaves : 6-7
  • Garlic : 5-6 pieces
  • Oil : 2 tablespoons
  • Urad dal : 1 teaspoon
  • Cumin seeds / Jeera : 1 teaspoon
  • Mustard seeds / Rai : 1 teaspoon
  • Asafoetida : a pinch
  • Salt : to taste
  • Red chilly powder : 1 teaspoon
  • Sambar powder : 1 table spoon
  • Turmeric powder : 1 teaspoon
  • Coriander / Cilantro : for garnishing.

Here are the ingredients I added to the recipe. These are optional but I would recommend using them for that extra taste.

  • Jeera / cumin powder : half teaspoon
  • Coriander / Dhania powder : hal teaspoon

These ingredients are part of sambar powder but when you add them separately you get an extra taste.

Procedure :

  • Boil the potatoes, peel the skin and cut them into small cubes.
  • Marinate the potatoes with salt, turmeric powder, red chilly powder, sambar powder, cumin powder and coriander powder by adding little water and mix properly and let it stay for half an hour.
  • Heat oil in a pan and add urad dal, cumin seeds, mustard seeds, asafoetida and once the urad dal turns brown, add garlic ( gralic should be smashed so that the taste of comes out ).
  • Then add onions, greenchillies, curry leaves.
  • Once the onions turn soft and pink, add the marinated potatoes and mix. Cover and cook for a minute or two. Keep mixing so that it doesn't get burnt.
  • Granish it with coriander.

Have it with rice or roti / bread. I loved making it and having it. Hope you guys enjoy the dish too. Do let me know how you liked it.

Till the next post...............lots of love..........


Tuesday, May 12, 2009

Khichdi Recipe

It was time for my husband to get back home from work. I make him something tasty to munch on everyday by the time he's back home. Today I was hungry too by that time and I didn't know what to make. I was going through the recipes collection I got and my eyes landed on Khichdi. I didn't have all the ingredients that were mentioned there and thought I would check out an alternate version of the same on the web and started searching and I found two recipes different from each other and also different from the one I got in my collection. So I did this, mixed all the three and made a Khichdi out of it. I used the ingredients I have at home and this came out.
When I tasted, it reminded me of my school days.I had a friend in school who almost always got Khichdi and her mom made an amazing Khichdi. I always told my mom how different it was from the regular one. I didn't know how my friend's mom made it then but I sure know now and I would love to share it with you guys.

Ingradients : ( in the order of using them )
  • Rice : 1 cup for one person
  • Moong dal : 1/2 cup
  • Ghee / Butter : 2 table spoons
  • Cumin seeds / Jeera : one table spoon
  • Mustard seeds / Rai : one table spoon
  • Asafoetida / Hing : half table spoon
  • Garlic : 4-5, minced
  • Ginger : small piece, minced
  • Onions : 1 medium sized, chopped
  • Green chillies : 2-3 slit along the length
  • Carrots : 2 chopped
  • Potatoes : 2 chopped
  • Cumin / Jeera powder : half teaspoon
  • Coriander / Dhania powder : half teaspoon
  • Garam masala powder : 1 teaspoon
  • Turmeric powder : half teaspoon
  • Salt : 1 teaspoon
  • Red chilly powder : half teaspoon
  • Coriander leaves : for garnishing

Procedure :

  • Soak the rice and moong dal together in water.
  • Heat ghee in a vessel used for cooking rice. Once the ghee is heated, add asfoetida, cumin seeds and mustard seeds.
  • After the mustard seeds start sputtering, add chopped onions along with green chillies and minced ginger and garlic.
  • Once the onions are cooked soft and they change colour to pink, add the vegetables.
  • Let the vegetables cook for 2 minutes. Then add the soaked rice and dal and mix well.
  • Now add salt, red chilly powder, cumin powder, coriander powder, garam masala powder and turmeric powder and mix well.
  • Then add water and cook it closed till it is done.
  • Garnish with coriander leaves.
Your Khichdi is done. Serve it with love and achar. I'm sure they would want more and more of it.
Till the next post eat healthy !!!!!!!!!!!

Monday, May 11, 2009

Different Daals - Cooking made easy - Session 1

I wanted to post on Indian daals or lentils which we use in our cuisine. I saw many fellow bloggers from the west visitng our blog for the recipes. I thought it would be easier for them if I could write on daals and what name I give them and what all I use in the seasoning. So here it is.
I am ashamed to say that I myself do not know the names of some lentils in Hindi. I remember all the names in Telugu, which is my mother tongue. So I searched for the names on the internet and this is what I found on I would suggest visiting that site for information on daals and I shall name the daals here in Telugu and what it is called in Hindi. Guys, visit the site for pictures.

Hope you guys will not find it difficult to find the right ingredients in my recipes from now on. Happy cooking.


Sunday, May 10, 2009

Tomato Rice

I have written about one procedure for making tomato rice when I published the post on Pudina / Mint rice with raita and promised to post on other method of making tomato rice. So here it is.

This is the recipe I love to make every time I'm all alone and there's no one else to eat coz this is an easy one to make and I dont like to prepare the regular meal when I'm all alone. Here's how to make it.
  • Tomatoes : 3-4
  • Rice : 1 small cup would serve one person
  • Onions : 1 large one cut into thin long pieces
  • Green chillies : 2 ( makes it not too spicy )
  • Curry leaves : quite a few
  • Urad dal, Chana dal, Cumin seeds, Mustard seeds : half teaspoon each
  • Asafoetida : about a pinch
  • Garam masala : half teaspoon
  • Oil : for seasoning ( depends on how you use regularly )
  • Salt : to taste
  • Turmeric : half teaspoon
  • Red chilliy powder : half teaspoon ( optional but I would suggest adding it )
  • Coriander : chopped, for garnishing.


  • Cook the rice and keep aside.
  • Heat the oil in a pan and all the ingredients for seasoning i.e chana dal, urad dal, cumin seeds, mustard seeds, asafoetida in that order.
  • After the dals turn golden brown, add chopped onions, green chillies and curry leaves.
  • After the onions are cooked, add chopped tomatoes and let it cook soft.
  • Now add salt, turmeric, red chilly powder, garam masala powder and let the whole mixture cook for 2 minutes.
  • Now add rice and mix well. Add the chopped coriander before taking the tomato rice off the stove.

Till the next post enjoy the rice recipes



Saturday, May 9, 2009

Natural colour for hair - Henna preparation

I don't believe in artificial hair colours as I'm always scared I would lose my hair but since I have premature greying of hair, I have no choice but to colour it. So I use henna for colouring my hair.
This is how I prepare it.
You would need :
  • Henna : one cup would be enough for short hair
  • Yogurt : 3 table spoons
  • Fenugreek powder : 2 table spoons
  • Amla powder : 2 table spoons
  • Tea decoction : half cup ( use it at the end to mix everything so that you can use as much as it requires )
  • Lemon juice : from one whole lemon
  • Egg white : of one egg

The above ingredients are for one cup of henna.

Uses of the above ingredients :

  • Henna is a natural colouring agent and also a conditioner. It cools off your scalp.
  • Fenugreek in yogurt is beleived to get rid of dandruff and Lice in the hair ( I shall post on using the preparation of yogurt and fenugreek, for the same purpose, soon.........)
  • Amla powder makes the hair black.
  • Lemon juice is again used for dandruff treatment.
  • Egg white is a conditioner.

Procedure :

Mix all the ingredients and keep aside for atleast 4-5 hours. I usually make this preparation and let it stand by overnight and then apply it the next morning. That would leave an amazing colour.

For those of you who do not want the regular coulour of henna, mix beet root juice for burgundy colour. Instead of mixing the tea decoction at the end, add 2 tablespoons of decocotion and then mix the beet root juice finally. In this case avoid amla powder.

There are two methods of using the henna preparation. One is for hair conditioning and other for hair colouring.

For hair conditioning, apply oil to the hair at night and then apply the henna the next morning and leave it for 2-3 hours before washing it off with a shampoo. This leaves a mild colour and conditions very well.

For hair colouring, apply henna first and then let it stay for 2-3 hours before you wash it off with water ( do not use shampoo immediately ) and after the hair dries completely, apply oil and then shampoo the hair the next day. That will take care of both conditioning and colouring too.

Hope this post of mine was of some help to you. I am not sure if there would be any reaction to these because I have seen many use it and I personally use it and I haven't found anyone including me have any side effects or allergies with the above preparations. In any case I would suggest you take a patch test to make sure it leaves no side effects.

Till the next post, stay beautiful and healthy.



Wednesday, May 6, 2009

Vermicelli Upma

This is a very healthy dish and it is supposed to be a favourite of kids too. Try it out.........

Ingredients :
  • Vermicelli : 2 - 3 small cups ( 1 small cup serves one person )
  • Carrots : 2 medium-sized, chopped into small pieces
  • Peas : half cup
  • Beans : chopped into small pieces , half cup
  • Tomatoes : 2 small ones, finely chopped
  • Green chilles : 2 ( optional ), finely chopped
  • Curry leaves : 5-6
  • Onion : 1 medium sized, finely chopped
  • Ghee / Butter : one tablespoon
  • Oil : 1 tablespoon
  • Jeera : half teaspoon
  • Rai / mustard : half teaspoon
  • Chana dal : half teaspoon
  • Urad dal : half teaspoon
  • Asafoetida : a pinch
  • Salt : to taste
  • Water : for 1 cup of vermicelli add one and half cups of water

Procedure :

  • Heat ghee / butter in a kadai or a pan and add vermicelli once the ghee is heated. Roast the vermicelli to golden brown colour. Take the roasted vermicelli into a plate and keep it aside.
  • In the same kadai or pan, heat the oil and add chana dal, urad dal, jeera, rai / mustard, asafoetida and after the chana and urad dal change colour to brown, add green chillies, curry leaves and onions.
  • Now add the vegetables and after they are fried for a minute, add water and salt and the whole mixture boil for 2 - 3 minutes and once the vegetables are done, add vermicelli to the mixture and let it cook till all the water is gone. Keep mixing so that the mixture does not stick to the pan.

You also get roasted vermicellin in the market. When using that, make sure you put the vermicelli into the pan after you put the vegetables and before pouring in the water. Let the vermicelli take some oil. This avoids stickiness in the dish and the vermicelli comes separated.

Also add tomatoes at the end, i.e before putting in the water. Otherwise, the sourness of tomatoes doesn't allow the vegetables to cook.

Hope you liked the dish.

Till the next post, Happy cooking !!!!!!!!!!!!


Tuesday, May 5, 2009

Off to Hyderabad!!

Ticket booked waiting list though

Waiting for the day to come

Dreaming about meeting my near and dear ones

Going to home town after 6months.

playing with my little niece.

Eating lots of Mangoes.

Attending a wedding.

Enjoying Mom's cooked food.

Experience with Scorching heat.

Here I am off to Hyderabad.See you in a week.

Pudina / Mint Rice with Raita

Mint rice is one of my favourite recipes, not just because its tasty but also because it is easy to make and doesn't involve much of a procedure. Mint cools off your body. I found this recipe in a local newspaper, tried it and it turned out well. I'm sure you'll like it too. So here's the recipe.

Ingredients :
  • Rice : cooked ( depending on how much you eat or the number of members you are cooking for , I used 2 medium cups for me and my husband )
  • Mint : 2 bunches or 2 cups of mint leaves, same as the measure of rice
  • Green chillies : I used 2 green chillies to make it not too spicy, for those who eat very less spice use 1
  • Ginger - garlic paste : 1 tablespoon , I used ginger and garlic pieces
  • Salt : according to your taste
  • Cloves, Cardamom, Cinnamon : 2 pieces each
  • Oil : 2-3 table spoons ( use according to your preference, I mean you could use less or more )

Procedure :

  • Grind ginger, garlic, green chillies and mint leaves into a paste by adding salt to it( if you are using ginger - garlic paste, then just grind mint leaves and green chillies together ).
  • Now heat oil in a wok or a pan and add the spices ( cloves, cardamoms and cinaamon ) and then the ground mixture to it.
  • Once all the water goes off and the oil starts to float, then add rice to it and mix it well, keep it for not more than 2 minutes on the flame and remove it.

Ingredients for the Raita :
  • Yogurt : 250 gms ( would serve 2 people but then it again depends on how much you consume )
  • Tomatoes : 2 - 3 , finely chopped
  • Onions : 2, finely chopped
  • Coriander : finely chopped, for garnishing
  • Salt : as per your taste
  • Green chillies : your choice, 1 - 2, finely chopped

Procedure :

  • Mix all the ingredients and your Raita is ready.

This is one kind of Raita. The Raita I prefer to have is the one with cucumber.

Cucumber Raita

Ingredients and procedure are almost same, instead of tomatoes, I add cucumber ( Kheera ) and I dont add green chillies to that. Instead, I add red chilly powder, just a pinch and I also add about 2 - 3 table spoons of sugar. I also don't add onions to this but if you prefer, then you can have onions added to the cucumber raita.

Your mint rice is ready to serve. Have it with Raita or you can have it as it is. I would also suggest to have it along with sliced cucumber. the heat of the rice and the coolness of cucumber is really amazing.

With the same procedure for rice, you can also make coriander rice, tomato rice, palak / spinach rice. Just replace mint with any of the above mentioned vegetables and the respective rice is ready. Although, with tomato you would want to boil it first, peel the skin and then grind it separately from ginger, garlic and green chillies. There are other methods to make tomato rice and I shall post them later.

Hope you will enjoy this dish by both making it and having it.

Til the next post, eat healthy !!!!!!!!!!!!!!


Monday, May 4, 2009

Blog Update

Hello Readers,

We have updated our blog with the labels " Posts by R " and " Posts by T ". Now you can read our posts directly under our labels.

Hope you have a great week ahead...... Happy blogging !!!!!!!!!

R & T

Raw Mango Pickle / Aam ka Achar / Mamidikaya Kharam

I would love to hear your comments and suggestions. 

Until the next, yummmmmmmmmmmmm.........


Saturday, May 2, 2009

Koot - recipe

It has been a long time since I posted any recipes. I guess it is time I posted one. Here it comes..........

Koot is the recipe of Tamilnadu. I have a Tamilian friend who's mom is an amazing cook. I've learnt quite some recipes from her and this is one of them. Whenever I like something I eat at anyone's place, I ask the procedure to make it and try it at home. I love South Indian food but I love experimenting with dishes from all over the world, provided they are tasty and healthy.

Ingredients :
  • Kaddu / bottle gourd : 250 gms ( cut into cubes of medium size, like you cut for Sambar )
  • Toor Dal / Pulses : one small cup ( about 100 gms )
  • Coriander : for garnish
  • Oil : 2 tablespoons
  • Salt : as per taste

Ground paste ingredients :

  • Fresh coconut ( not the dried one ) cut into small pieces : about 50 gms
  • Jeera / Cumin seeds : 2 table spoons
  • Red chillies ( dried ) : 5 - 6 ( number depends on how hot you prefer the dish to be )

Procedure :

  • Pressure cook the toor dal and the bottle gourd pieces and keep it aside.
  • Grind the coconut, cumin seeds and red chillies into powder and then a little bit of water to it and grind it into a thick paste.
  • Boil the cooked mixture of dal and bottle gourd for about 5 - 10 minutes by adding salt as per your taste.
  • Now add the ground paste to the boiling mixture and let it boil for not more than 2 minutes and take it off the heat.
  • Garnish it with coriander.

Koot can be made with cabbage also. The procedure remains the same, except that you substitute the bottle gourd with cabbage. It is supposed to be very healthy if you don't make it very spicy. I prefer to eat it less spicy.

Till the next post, eat healthy !!!!!!!!!!!!!!!!!!