2 cups Rava/sooji
1 tsp Ginger,minced or grated
10 to 15 nos Curry leaves
2 Green chilies,minced
1 tsp Mustard seeds
1 medium Onion,chopped
1 tsp Ghee
2 tbsp Oil
Salt as per taste
2 cups Water(add more or less accordingly)


Heat pan. Add ghee. Fry rava in ghee on medium heat until it turns light brown. Remove rava from pan and set aside.

Return pan to stove. Add oil. When oil is warm, add mustard seeds. After the seeds pop, add onions, green chilies, and curry leaves. Saute on medium heat for about one minute. Add ginger . Saute for another minute. Add water, and salt.

When the liquid begins to boil, gently pour rava into it while stirring frequently to avoid lumps. Mix rava well until all the liquid has been absorbed. Cook on low heat for another minute. Remove from heat and serve.

Parippu Payasam


1 cup Green gram
1 cup Jaggery/sharkara
5 nos Cardamom
15- 20 nos Cashew
15 - 20 Raisins
1 cup Coconut Milk/Cow's milk
2 cups Water
2 tsp Ghee


Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix well. Add crushed cardamom and mix well.

Note :- to make it special soak the green dal in water for 30 min, then fry the gram in some ghee for couple of minutes. Then follow rest of the steps. It really makes the difference.

Chemeen/shrimp Pickle.


1 pound cleaned shrimps.
10 nos Medium sized Green Chillies,cut into small rounds
2 cups Vinegar
2 tsp Chilli powder
1 inch cube of Ginger,julienned (slice into thin strips)
Oil for frying
6-8 cloves of Garlic,chopped
Salt-to taste
10-15 nos Curry leaves


Cook shrimps in minimum water mixed with three tsps of vinegar and salt, remove all the remaining water and keep aside. Heat oil, saute ginger,garlic,green chillies and curry leaves. Add salt and chilly powder. Add remaining vinegar in a low flame. Stir in the cooked shrimps and cook in a low flame for 5-10 minutes. Transfer to a bottle when its cooled.Make sure there is enough vinegar to cover the shrimps.

Chicken Manchurian


1 pound boneless chicken,1/2 inch cubes
8 whole garlic,finely chopped
1 small onion,finely chopped
1 teaspoon soy sauce
1 teaspoon tomato ketchup
1/4 teaspoon chili powder
8 each green chile,finely chopped
4 teaspoons vegetable oil
1 bell pepper,cut into same size as the chicken.
1/4 cup all-purpose flour
2 tablespoons cornstarch
Salt as per taste

Rub salt and marinate chicken for an 30 -45 min.
Make a batter of all-purpose and cornstarch and soak the chicken pieces into it. Then deep fry the chicken pieces and keep aside.

Heat oil in a pan and add garlic, onion and green chillies and fry till crispy and brown. Now add chilli pwd, salt to taste. To this add the bell peper and satue for coupe of min and then add deep fried chicken pieces, tomato ketchup and soya sauce. Fry at high flame (may be for 7-8 mins) till the chicken becomes soft and absorbs ketchup and sauce. Add water while stirring if necessary.

Homemade Pizza Dough.

For One Crust:
1 package active dry yeast( Check the exp. date on your yeast package, it wont be activated its near its exp. date)
1/2 cup warm water (110 F)
1 1/4 cups flour -- (1 1/4 to 1 1/2,dont pour all the water atonce.)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar


Dissolve yeast in warm water in large bowl. Stir in half of flour, oil, salt and sugar. Stir in enough of remaining flour to make dough easy to handle. Add in other seasonings as desired. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 20 minutes. Punch down dough.

Cover and refrigerate at least 2 hours but no longer than 48 hours. (Punch down dough as needed). Top with your favorite toppings.

Easy Aadu/Mutton Biriyani


1 lb cleaned chopped mutton
1 cup rice
2 cup water
2 sliced onions
3 sliced tomatoes
1 tsp ginger-garlic paste
a pinch of turmeric
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp garam masala
1 tsp ghee
salt as per taste
2 tsp Oil


Marinate mutton with turmeric,chilli powder, coriander powder, garam masala , salt in oil for about 1 hours.Longer the marination better the taste. Heat oil and ghee in a cooker.

Add onion and ginger garlic to it. Fry till the onion turn golden brown.Add tomato .Let it cook for about five minutes in low flame.

Then add the marinated mutton to it.Cook for about 20 minutes. Then add rice and water.Let it cook for about 15 minutes.

Now its ready to be served.

ChemmaChakka/Breadfruit curry

1 lb. chemmachakka cut into small cubes
1/2 tsp. chile powder
1/4tsp. turmeric powder
2 tsp. coriander powder
1 tsp. garam masala
3 oz. coconut milk (optional)
1/3 onion, cut into small pieces
2 green chile (optional), cut long
2 tsp oil,
salt as per taste ,
1 tsp mustard seeds
8-12 Curry leaves.


Heat oil, fry mustard seeds, add onion, green chile & curry leaves, stir until it turns light brown.

Then add salt, all the powders and masala, stir until it turns brown, then add coconut milk and veg., stir well, cover it and cook until well cooked. (If you are not adding coconut milk, add a cup of water instead).

It is ready to serve! (It can be made in another way by roasting greated coconut and all the spices, and blending them very nicely). Then this becomes ChemmaChakka/Breadfruit Varutharacha curry, enjoy.

Ladyfingers in thick yogurt sauce.


1 lb ladyfingers
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. urad dal
3/4 cup curds beaten
1/4 tsp. crushed red chilli
1/4 tsp. turmeric powder
1 onion finely chopped
1 stalk curry leaves
3 tbsp. shredded coconut
1/2 tbsp. coriander finely chopped
1/2 tsp. ginger grated
1 tbsp. cashews broken
5 whole red chillies
salt to taste
1 tbsp. wheat or any flour
2 tbsp. oil


Wash, drain and cut tips and bases of ladyfingers. Make a vertical slit in each. Chop to 1" pieces.

Grind coconut and cashews to a coarse paste.

Heat oil in a heavy pan, fry ladyfingers till crisp. Drain and keep aside.

6.Add mustard and cummin seeds, dal, to hot oil, allow to splutter.Then add whole chillies, curry leaves, ginger, stir. Now add onions, fry till lightly browned and add crushed chilli, turmeric, salt, paste, saute till oil separates.

Mix curds and flour to a smooth paste, add 1 cup water and add to the sauteed mixture and stir continuously till it boils.

Simmer for 5 minutes, check taste for masala and salt.Add fried ladyfingers, boil for 2 minutes.

Garnish with coriander, serve hot with rice or chapatti's.

Spicy Tamarind Brinjals.


8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
10 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Remove stems of brinjals. Make 2 cross incisions at base of each and soak in salted water for 10 minutes.

Meanwhile, toast coconut on dry griddle, for 1 minute. To this add chillies, coriander, cumin, toast 1 minute more. Dry grind to a med. coarse powder.

Heat oil in earthen cooking pot or heavy pan. Add mustard seeds, allow to splutter.

Add ginger, garlic, curryleaves and Stir. Add onions, turmeric, saute till onions are tender. Add spice powder and saute till mixed well.

Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.

Add tamarind pulp. Cook till brinjals are tender. When most of the water will be absorbed and oil will separate. Garnish with coriander.

Serve hot with rice.