Monday, April 11, 2011

Egg Kozhumbu/Gravy

I frequently make egg omelets at home but making a kozhumbu with egg for having them with rice is quiet rare. Egg Kozhumbu is an authentic recipe and goes well with boiled rice, dosa's and idlies. One of my favorite recipe with simple ingredients.


  1. Egg – 4(2 boiled,2 non-boiled ones)
  2. Coconut milk – 1 ½ cups
  3. Onions – 1 (Finely chopped)
  4. Cumin powder – 2 tsp
  5. chilli powder – 2 tsp
  6. Salt – to taste
  7. Oil – 1 tbsp


  1. Heat oil in a pan and to that add finely chopped onions. Let the onions fry till they turn golden brown in color.
  2. Add cumin powder, chilli powder and salt to the sauteed onions and stir them uniformly.
  3. Now add the coconut milk and cook them for 10 minutes until they boil.
  4. Drop in the 2 boiled egg in to the gravy and break open other 2 eggs in to the gravy/Kozhumbu.
  5. Now wait until the 2 two non-boiled eggs are completely cooked.
  6. Turn off the stove and close the pan with lid and wait for 5 minutes before you serve them.
  7. Serve them with boiled rice, dosa's and idlies..

Thursday, April 7, 2011

Vazhaikka(Plantain) Varuval

Most of us love to eat fried food items, I have pen down one such recipe which ideally goes well with dal and rice as a yummy side dish. A very simple recipe with easily available ingredients at home.


  1. Plantain – 1(peeled and cut in to chunks)
  2. Cumin seeds – 2 tsp
  3. Mustard seeds – 1 tsp
  4. Ural dal – 2 tsp
  5. Garlic pods – 3
  6. Turmeric powder – 1 tsp
  7. Chilli powder – 2 tsp
  8. Salt – to taste
  9. Curry leaves – 6nos.
  10. Oil – 1 tbsp


  1. Heat oil in a pan and to that add mustards seeds. Wait until the seeds crackle and then add cumin seeds, curry leaves, ural dal and chopped garlic pod.
  2. Saute them until they turn light brown in color.
  3. Now add turmeric powder, chilli powder and salt according to your taste.
  4. Finally add the plantain and then mix them uniformly with the sauteed mixture.
  5. Allow them to fry until they turn brown with smoky flavor.
  6. Garnish them with curry leaves.
  7. Serve it hot with dal rice.   

Tuesday, April 5, 2011

Chow Chow More Kuzhambu

I love cooking more kuzhambu as it is very simple to prepare. More kuzhambu can be prepared with any simple veggie available at home like pumpkin, chow chow or even with just more mollagai.. I have used chow chow in this recipe, hope you enjoy trying this recipe..


  1. chow chow – 1(peeled cut in to chunks)
  2. Cumin seeds – 3 tsp
  3. Coconut grated - ½ cup
  4. Raw rice – 3 tsp
  5. Toor dal – 3 tsp
  6. Green chillies – 3 to 4
  7. Mustard seeds – 1 tsp
  8. Curry leaves – 5-6 nos.
  9. Turmeric powder – 1 tsp
  10. Curd - ½ cup
  11. Dried red chillies – 2(broken in to halves)
  12. Oil – 1 tbsp
  13. urad dal - 2tsp


  1. Boil water in a pan. To the boiling water add the turmeric powder and chunks of chow chow.
  2. Close the lid and allow them to cook for 10-15 minutes. Do not strain the remaining water.
  3. Grind coconut, cumin seeds, green chillies, raw rice and toor dal to a paste form adding little water.
  4. Now add the paste to the cooked chow chow(do not strain boiled chow chow water add the paste in them with water).
  5. Allow them to cook sometime,add salt according to the taste.
  6. Heat oil in a pan and add mustard seeds wait until they crackle and then add red chillies,urad dal and curry leaves. Wait until they turn light brown in color.
  7. Now transfer the sauteed mixture to the kuzhambu. Turn off the stove and finally add curd and mix them well.
  8. Serve them hot with cooked rice!!


Do not add curd when the kuzhambu is in stove as curd might get separated to liquid and whey due to heat...

Monday, April 4, 2011

Ven Pongal

Weekends are meant to do things leisurely, hence I used to start my cooking late on weekends. Here is a quick recipe for your weekend breakfast. Ven pongal is a favorite dish for most vegetarians. It takes just 15-20 minutes to prepare them. Here goes the preparation.


  1. Raw rice – 1 cup
  2. Moong dal – ½ cup
  3. Cumin seeds – 4 tsp
  4. Pepper – 4 tsp(whole pepper and not ground one)
  5. Cashew nuts – 7nos.
  6. Ghee – 3 tbsp
  7. Curry leaves – 5-6(to garnish)
  8. Salt – to taste


  1. Add rice and moong dal along with 3 cups of water and pressure cook them till you get 6 whistles.
  2. Now open the cooker and see whether they are mashed completely.
  3. Take a non-stick frying pan and add about 1 tbsp of ghee.
  4. To the heated ghee add cumin seeds, pepper, cashewnuts and fry them till they turn golden brown in color.
  5. Now transfer the sauteed mixture to the mashed rice and moong dal also add salt according to your taste.
  6. Stir them uniformly and then add remaining 2 tbsp of ghee for extra flavor and taste.
  7. Garnish them with curry leaves.
  8. Serve them hot with chutney and sambar.

Saturday, April 2, 2011



Friends Raksha and Kaveri Venkatesh remembered my budding blog and awarded me with these 4 awards. I take this oppurtunity to thank them for their lovely comments and frequent visit to my site. Both of them have a beautiful blogs with awesome collection of recipes.

I also take this opportunity to thank all my blogger friends for visiting my blog and encouraging me with their lovely comments.

I would love to share these wonderful awards to 10 of my Blogger friends, if you have already received these awards please pass them on to our other bloggers friends and keep them rolling.

1) Callmeasviju

2) Love2Cook

3) Swarnavalli suresh

4) Aruna Manikandan

5) Satya Chaitanya

6) Vidhya

7) Shirley

8) Eat Hearty

9) Nava-k

10) Reshmi Mahesh

Also Ammu Mohan shared the following awards to me which I would like to pass it to 10 of the blogger friends mentioned above and all others who visit my blog. Thanks a lot Ammu for being so kind!!!

Also I would like to give this following "Thank you Award" to both Kaveri Venkatesh and Raksha, please collect them..

Friday, April 1, 2011

Paneer/Tofu Mutter Masala

Paneer or Indian Tofu are usually prepared by curdling heated milk with lemon juice. The separarted whey forms Paneer or Indian Tofu/Cheese. Paneer is as rich source of protein and is ideal for pure vegetarian diet. This gravy goes well with Indian breads(Roti's and Naan).


1. Paneer – 1 cup(cubed)
2. Green Peas - ½ cup
3. Garam Masala powder – 3 tsp
4. Chilli Powder – 2 tsp
5. Onion – 2(chopped)
6. Tomato – 2(chopped)
7. Cinnamon stick – 1
8. Cardamom – 3
9. Cloves – 3
10. Cashewnuts – 4nos.
11. Butter – 1tbsp
12. Oil – 3 tbsp
13. Salt – to taste


1. Heat about 2 tbsp oil in a pan, to that add cloves, cinnamon stick, cardamom and fry them then add onions, tomato and cashewnuts saute them until they turn light golden brown in color.
2. Now grind the sauteed mixture in to a paste form.
3. Heat oil in a non stick pan and now add the ground paste to it.
4. Allow them to cook for sometime and add Paneer/tofu, green peas, garam masala, chilli powder and salt.
5. Close the lid and allow it to cook for about 10 minutes.
6. Transfer them in to bowl and add butter on them.
7. Serve them hot with Roti's.