Friday, April 25, 2008


  • Milk - 1 litre
  • Sugar - 1 cup
  • Rice 4 tbsp
  • Ghee - 1 tbsp
  • Raisans and cashewnuts - 10 each
  • Cardamon - 3/4 nos.
Preparation method
  • Boil the milk and sugar in the pressure cooker.(For 1 litre of milk it will be better to use a 5 litre pressure cokker).
  • When the milk starts boiling, reduce the heat to low flame and add the rice to it along with the cardamon. Stir the contents well, place a small spoon inside the cooker
    and close the cooker.
  • When steam comes through the valve, place the weight on the valve and allow the payasam to cook on a low heat.
  • After 20 minutes, switch off the stove. Let it cool for 30 minutes.
  • By that time, take another vessel and heat ghee, then add raisans and cashewnuts to it and saute, turn of the stove.
  • Open the cooker and add this ghee with raisans and cashewnuts to it and stir well.
  • If payasam is very thick, we can make it thin by adding some more milk.

Mushroom/gopi Manjurian

  • Mushroom - 200gm
  • Plain flour - 1/4 cup
  • Ginger - 2tsp finely chopped
  • Garlic - 2tsp finely chopped
  • Onion sliced - 1
  • Green chilli sliced - 3
  • Tomato sliced - 1
  • Red chilli powder - 1/4 tsp
  • Coriander powder - 1/2 tsp
  • Oil - 3 tbp
  • Water - 4 tbp
  • Coriander leaves chopped
  • Salt to taste
Preparation Method
  • Make slices of mushrooms.
  • Make a batter by mixing plain flour, salt, 1/4 tsp of ginger and garlic with a pinch of chilli powder.
  • Dip the mushroom slices in the bateer and deep fry in hot oil and keep aside.
  • In the remaining oil add finely chopped ginger, garlic and saute. Add sliced onions and green chillies to it and fry untill it turns into transparent. Then add chilli powder and coriander powder along with tomato slices. Saute for one minute.
  • Put it on low flame, then add 3 tbp of water and salt to taste, stir it and close the vessel and allow it to cook for another 2 minute.
  • Now we can add our fried mushrooms in it and stir well.
  • Add chopped coriander leaves and remove it from stove.
  • Tomato ketchup and soya sauce can also be added to this inorder to make manjurian little bit more tasty.
  • The same way we can make gopi majurian, only difference is before frying, we need to half cook the gopi.

Thursday, January 31, 2008

Veg Burger

  • Seeded hamburg rolls - 2
  • Cheese sheets - 2 nos
  • Butter - 1 tbp
  • One small tomato sliced
  • Half of a small onion sliced
  • Lettuce leaves - 2
  • Soya vadi/bite - 1/2 cup
  • One small potato
  • Two slice of bread
  • Maida - 2 tbp
  • Water - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Cooking oil - 3 tbp
  • Garam masala - 1/2 tsp
  • Salt and ketchup to taste

Preperation Method

  • Soak soya in hot water for about 5 min, then drain soya from water and grind it.
  • Peel potato and smash it after cooking.
  • Take 1 tsp of oil in a pan and saute chilli powder, garam masala, soya and potato.
  • Add salt and 1 tsp of ketchup into the mixture and remove from fire.
  • Grind the bread slices to make powder.
  • Mix maida with half cup of water.
  • Make a medium sided ball with the soya mixture and shape it like a thick cutlet.
  • Dip this in maida mix and then in bread powder.
  • Take one tbp of oil in a pan and roast the burger till it becomes golden brown.
  • Take one slice of hamburg roll, keep the burger on it, then cheese, tomato slices, onion slices, some ketchup, lettuce leaf.
  • And on the top keep the seeded slice of humburg roll with some butter in it.


  • Banana (half ripe - nethra pazham) - 2 nos.

  • Grated paneer or egg - 4 tbp or 2 nos .

  • Grated coconut - 1 tbp.

  • Sugar - 2-tbp.

  • Raisins - 10 nos

  • Cashew nuts chopped - 10nos

  • Ghee - 2 tsp

  • Cardamom powder - 2 pinch.

  • Oil for frying.
Preperation method
  • Steam the bananas for about 8/10 mins.

  • Remove the skin and cut the bananas into two and also remove the black seeds in the center.

  • Grind the banana to smooth dough with out adding any water and keep aside.

  • Mix the grated paneer/eggs with sugar.

  • Heat 2 tsp. of ghee in a pan and add the grated paneer/egg mixture and stir it for about 3/5 mins .

  • Add the grated coconut, cashew nuts and raisins into it. Then add cardamom powder and remove from the fire .

  • Put some ghee on your palms and take small balls of the banana dough and flatten on your palm into a small purri.

  • Put 2 tsp of panner/egg mixture in it and fold the edges and press lightly.

  • Roll it with your hands, and shape it like small rolls.

  • Heat oil and deep fry to golden brown and serve hot with tea/coffee.

Bread bonda


  • Bread slices (remove the edges) - 6

  • Green peas (half cooked) -50 g

  • Carrot, medium sized - 1(make it into small pieces)

  • Tomato, medium sized - 1 (make it into small pieces)

  • Potato, medium sized - 1 (smashed)

  • Chilli powder - 1/4 tsp

  • Coriander powder - 3/4 tsp

  • Garam masala - 1/2 tsp

  • Water - 1/2 cup

  • Salt to taste

  • Cooking oil to fry

Preperation Method

  • Take 2 tsp of oil in a heavy bottomed kadai and heat it.

  • Add chilli powder and coriander powder into it and stir.

  • When it turns brown, add half cooked green peas and carrot into it and stir for a minute.

  • Then add tomato, and cook for 3 minutes (you can also add 2 tsp of water to cook).

  • Add smashed potato along with salt and garam masala and mix well.

  • When it is cool, make six small balls out of it.

  • Take a bread slice, soak it in the water and remove the water by squeezing with your hand.

  • Keep the masala ball in the bread and cover it with the edges.

  • And deep fry these bread balls in oil until it becomes reddish brown.

  • Serve hot with ketchup.

Coconut caramel pudding

  • Tender cocount pulp - 1 cup

  • Coconut milk - 1/2 cup

  • Condensed Milk - 1/4 tin

  • Bread slices - 2 nos

  • Sugar - 1/2 cup or as reqd

  • Cashewnuts(chopped) for garnishing

  • Coconut(finely grated) - 5 tbsp

  • Ghee - 2 tbsp
For the caramel

  • Sugar - 2 tbsp

  • Water - A little
Preparation Method

  • Blend the tender coconut.

  • Add the soaked bread pieces, coconut milk, suger and condensed milk.

  • Take 2 tbsp of sugar in a heavy saucepan and stir it till it becomes brown.

  • Add a little bit of water and put on a low flame.

  • Take a bowl and butter it well.

  • Add the caramel on top of this and top it with coconut mixture.

  • Keep for 30 minutes or so.

  • Refrigerate the pudding.

  • Take 5 tbsp of grated coconut, cashewnuts and add 4 tbsp of sugar and fry in ghee, till it becomes brown.

  • Take the pudding from refridgerater and keep it in a plate upside down

  • Garnish the pudding with the fried coconut and sugar.