Poha/Aval Payasam


1 litre Milk
1 tsp Ghee
1/4cup Aval or Poha (Pressed rice flakes)
1 cup Sugar
1/4 tsp Cardamom powder
Handful of roasted cashew nuts
Handful of raisins


Roast aval in ghee for couple of min. Be careful not to brown it.

Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.

Koottu Curry


1 cup Pieces of beans
3/4 cup Pieces of potatoes
3/4 cup Pieces of carrots
1/2 cup Peas
1 cup Pieces of cauliflower
3 dsp Ghee or oil
2 dsp Minced ginger
3/4 cup Onion pieces
6 Green chillies
1 cup Grated coconut
2 dsp Coriander powder
1 tsp Turmeric powder
2 dsp Coriander leaves
1 Lime


Take 4 cups of different kinds of vegetables according to convenience, pour 11/2 cups of water and cook. When the potato pieces are cooked, remove from fire with some liquid.
Heat the oil and saute the onions, ginger and split green chillies till soft. Add the ground coconut, turmeric and the coriander leaves, stir for 3 minutes and then put the cooked vegetables. Add salt and lime to taste and let the curry simmer till the gravy is thick.

Coconut Chutney


2 cups Grated Coconut
5 nos Small onion
one small piece Ginger
5 nos Curry leaf
one small piece Tamarind
4 Green Chillies
Salt to taste


Grind the above ingredients with some water . Season it with mustard seeds, one or two dry chillies and curry leaves. If chutney is ground with little water into the thick paste it can be used without seasoning also.

Uzhunnu Vada


3 cups White gram dal
6 Chopped green chillies
1 tsp Chopped ginger
chopped 2 tbs Coriander leaves
1/4tsp Black pepper (optional)
Oil to fry
Salt to taste


Wash the dal and grind the dal with some water. Add salt, chopped green chillies, ginger, coriander leaves and pepper. Shape into flat round balls with a small hole in the middle and deep fry in hot oil. The flour should be thick paste and while making into shape one can dip the hand in water in order to get the proper shape. You can have it along with sambar, curd (should be seasoned) or chutney.

Kadala Curry


2 cups Kadala
1/4 tsp Mustard
1 Onion
a small piece (1 inch length) Ginger
6 cloves Garlic
1tsp Chillie Powder
3 tbs Coriander powder
a pinch Turmeric powder
1 Tomato chopped
2 sprigs Curry leaves
salt to taste
1/4 cups small pieces of coconut
1/4 cup coconut milk
1/2 tsp garam masala powder


Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala,pieces of coconut, coconut milk and garam masala to it and heat it for couple of min.

Puttu/Steam Cake


1 cups Rice flour
1/2 cup Grated coconut
1/4 cup water (add more or less accordingly)
Salt to taste


Mix the salt in water add the water little by little to the flour and mix it. The mixing should be proper so that the flour should not turn into dough form, it should be in the powdered form but wet enough for steaming. Add the grated coconut to it and cook it in the steam for about 5 to 8 minutes in the special puttu maker.



2 cups Wheat flour
1 tsp yogurt
Salt to taste


Mix the flour with warm water and salt and yogurt and make a dough. Then make small balls with the dough and roll it into thin flat rounds. Deep fry in oil till it puffs up.

Carrot Halwa


4 cups Grated Carrot
2tbs Ghee
3 cups Milk
1 cups Sugar
6-8 nos each Almonds and cashew nuts
Saffron or cardamom powder for flavouring


Saute the grated carrots in ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds and cashew nuts. Serve hot or cold as desired

Mini Buns


• 1 Tbsp. yeast
• 1.5 cups warm water (use more or less accordingly)
• 1 eggs
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1/2 Tbsp. salt
• 3-4 cups flour or more, if needed

Dissolve yeast in warm water in large bowl. Add eggs, oil, sugar, and salt. Stir in 2 cups of the flour until moistened. Beat for 3 minutes. Add remainder of flour and mix by hand until dough comes away from sides of bowl. (Dough will be soft and sticky.) Cover. Let rise in warm place about 15 min. Punch down and let rise again for 15 more min. Oil hands before forming dough into buns.Form buns about the size of a grape tomato. Let rise for 1 hr. Bake in 375 degree oven for 25 - 30 min.

Curd Rice


2 cups cooked rice
1 cup yogurt
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp split black beans( optional)
2 green chilies cut into small pieces.
2 tbs chopped coriander leaves
5 curry leaves( optional)
a pinch of asafetida
1/2 tsp sugar
1 tbs oil
salt to taste

Cool the cooked rice till it comes down to the room temperature.
Whisk the yogurt and fold it in the rice. Add salt and sugar.
Heat oil in a pan. Add mustard and let it splutter.
Add split black beans, curry leaves( if using), cumin seeds, green chilies and asafetida. Fry for about half a minute and remove from fire.
Cool and pour on the rice and yogurt mixture.
Refrigerate till the time of serving. Serve garnished with coriander leaves. Eat it with any pickle and fried Pappadams.

Coconut Rice


2oz ghee/butter
2 medium onions, sliced
1 teaspoon cumin seeds
1 cinnamon stick
4 cardamon seeds, bruised
3 whole cloves
1 teaspoon turmeric
1 cup basmati rice
13.5 FL OZ/400ml can coconut cream
1/2 cup water
salt as per taste.

Melt ghee/butter in large frying pan, add onions, fry over medium heat for about 4 minutes or until onions are soft.
Stir in seeds, cinnamon, cardamom, cloves and turmeric, stir over medium heat for 2 minutes. Stir in rice, stir over heat a further minute.
Stir in coconut cream and water, bring to boil. Cook on a medium flame till its done(10-15 min)

Tempura Fried Vegetables


1 cup sifted flour
1 egg yolk
1 cup ice water
Oil for deep frying
1 cup flour
Soy sauce for dipping

Use assortment of fresh vegetables,choose several or try them all:


Green beans - ends trimmed leave whole

Carrots - sliced diagonally about 1/4" thick

Sweet potato - peeled, sliced diagonally about 1/4" thick

Zucchini - sliced about 1/4" thick

White button mushrooms caps - halve if caps are large

Onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together)

Bell Pepper - sliced about 1/4" thick


Prepare vegetables and thoroughly dry with paper towel.

Heat oil in a thick pot.In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix until smooth the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry until golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables serve with soy sauce for dipping.