Grape Juice (Dhratchai Saaru)  

Monday, April 27, 2009

I had a bunch of grapes in my fridge for a long time and decided to prepare juice out of it. This recipe is nothing special, just a basic.


Grapes - a bunch (app. 1/2 lb)
Sugar - 1/2 cup


1. Wash the grapes.

2. Blend it with sugar (do not add water)

3. Filter it to remove the skin.

4. Serve it cold with a couple of ice cubes on it.

It goes to 15 minute cooking by Mahimaa and RD for Summer hosted by AnuSriram.

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Soy Beans Kurma (Edamame)  

Thursday, April 23, 2009

When I saw Lima beans curry at Usha's blog, I knew it was a must-try. So I gave it a try today and turned out great. I have replaced lima with Soy beans (edamame), nonetheless to say it has tons of proteins! :D Also adjusted the amount of ingredients according to my taste.


Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Soy beans - 1 1/2 cups (I used frozen)
Chopped cilantro - 2 tbsp

To Grind:

Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp


1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.

2. In a pan, heat oil and add mustard and cumin seeds.

3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.

4. Add the soy beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.

5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.

6. Garnish with chopped cilantro and serve with roti/rice.

This curry goes to WYF:Sidedish hosted by EC.

I guess Tulip Festival is going on at Skagit valley now. I miss that beautiful sight of uniform, colorful flowers. I thought I could share a picture with my friends who haven't visited this wonderful valley.

Btw, this picture was clicked by Sriram. I just love this queen orange tulip standing head up among her yellow subjects!! :D

Thanks dears and have a wonderful weekend! :)

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Carrot Stir Fry (Carrot Poriyal)  

Sunday, April 19, 2009

After posting some sweets, I thought I should post something simple. This carrot fry is simple and goes well with rice as a side dish. In great feasts like marriage feast, they would serve it in a corner ;) as one of side dishes. Its good for health, good in taste and good in simplicity too! :)


Carrots - 2
Onion - 1/2
Green chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - 5
Curry masala powder - 1/2 tsp (optional)
Grated coconut - 1 tbsp (optional)
Chopped cilantro - 2 tsp


1. Grate carrots, chop onion and slit green chilli.

2. Heat oil in a pan and add mustard seeds. When they start to pop up, add curry leaves and green chilli.

3. After a few seconds, add chopped onion and fry till it becomes soft.

4. Add grated carrots along with salt and fry till it becomes soft. It takes about 5 minutes.

5. Garnish with either curry masala powder OR grated coconut and chopped cilantro.

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A lovely award :-)  

Friday, April 17, 2009

Two wonderful chefs, Varunavi and Pooja shared this lovely award with me saying very kind words about my blog. Thank you so much ladies, I'm really touched and feel honoured. :)

This award comes with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog.

I would like to share this award with more than 7 friends by cheating ;)

And these chefs don't need introduction because they are some sweethearts of all the bloggers :D

Deepa Hari
Mangala Bhat
Anu Sriram
A & N
Ramya Vijaykumar
Divya Vikram
Homecooked oriyafood
Subhie Arun
Madhu of Ruchii
Srikar's Kitchen
Nithya Praveen
Hema (Adlak)
Hema (Simply spices)
Meenal Metha
Akal's Sappadu

I hope I haven't left any of my lovely blogging buddies. I love all your blogs and enjoy reading your posts. So I request you to accept this award! :)

Thanks for all your encouraging words and awards! I don't think I would put so much effort in my blog without your lovely comments! :)

My close-to-heart buddies Sangeetha & Dhanya shared another wonderful award with me. Thank you so much dears, I really feel inspired to blog with more purposes! :)

Happy cooking and happy blogging...!!

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Happy Tamil New Year (Virothi) with Rava Kesari :-)  

Tuesday, April 14, 2009

என் நண்பர்கள் அனைவருக்கும் இனிய புத்தாண்டு நல்வாழ்த்துக்கள். இந்த வருடம் அனைவருக்கும் நற்செய்திகளுடன் மகிழ்ச்சியாகவும் ஆரோக்கியமாகவும் அமைய இறைவனிடம் பிரார்த்திக்கிறேன்.

So for all my blogging friends and visitors, I pray to God for good health and happiness in this auspicious day of the new year. Have a blasting new year friends! :)

As for today's post, I wanted to start this new year with a sweet, so went for a simple one, Rava Kesari (Semolina Sweet).


Rava (Semolina) - 1 cup
Sugar - 1.5 cups
Water - 3 cups
Ghee - 2 or 3 tsp
Cashew nuts - 5 or 6
Raisins - 10
Grated almonds - 1 tsp
Cardomom powder - a pinch


1. In a tsp of ghee, fry rava till it turns golden color and keep aside.

2. In a tsp of ghee, fry cashew nuts and add to the rava.

3. In a large pan, boil water and add rava (with cashews) slowly while stirring the water continuously.

4. After a couple of minutes, add sugar and cardomom. Keep stirring continuouly until it becomes thick and consistent in nature.

5. Garnish with raisins, almonds. If desired, add a pinch of saffron strands.

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Peanut Ladoo (Kadalai Unto)  

Friday, April 10, 2009

Peanuts are a rich source of protein (roughly 30 grams per cup after roasting). Peanuts are a good source of niacin and thus contribute to brain health, brain circulation and blood flow.(Source: Wikipedia). Peanut ladoo (kadalai urundai) is a tasty snack which is prepared under 10 minutes. When we were kids, it would be finished in a single day if my mom prepared it. :D


Peanut (Ground nut) - 1 cup
Jaggery - 1/2 cup


1. Dry-roast peanuts in a large pan until they turn golden brown. The raw smell shouldn't be there. Otherwise it doesn't taste good .

2. Skin them. (For beginners: An easy way to skin: Take peanuts in a large plate and gently rub the nuts with both hands. The skins would come away very easily. Now blow away the skins into the sink.)

3. In a blender, grind the nuts for just 5 seconds. Now add jaggery and grind it coarsely (5 - 10 sec).

4. Remove into a plate and make small-sized firm balls.

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Tamarind Rice (Puliyodarai)  

Wednesday, April 8, 2009

I tried this recipe from Mahimaa which she originally prepared from IndusLadies. This recipe substitutes red chillies with ground pepper which gives it a very good flavour. I have made some changes to the amount they have presented to match my taste. It serves two.


Rice - 1 cup
Tamarind - 1 big pulp (a medium lemon sized)
Oil - 4 tsp
Channa daal (Yello split lentils) - 1 tsp
Urad daal (White split lentils) - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Methi (Fenugreek) seeds - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Cashew nuts - 5 or 6
Turmeric powder - 1/2 tsp
Freshly ground pepper - 3/4 tsp
Curry leaves - 1 spring


1. Cook rice with 2 cups of water, 1/4 tsp of haldi and 2 tsp oil so that the grains
are separate. Cool by spreading on a big plate.

2. Soak tamarind in 1 ½ cups of warm water. Take the puree out of it and add 1/4 tsp of haldi and 1/2 tsp of salt to it.

3. In a large pan, heat oil and add mustard seeds, curry leaves, channa daal, urad daal, fenugreek seeds, cumin seeds, asafoetida, turmeric powder (1/2 tsp) and cashew nuts.

4. Add tamarind puree with salt and turmeric powder.

5. Boil till the liquid reduces to half and has a sauce like consistency.

6. Remove from flame and add freshly ground pepper. Now add this sauce to the cooled rice. It would taste better if served after 1 or 2 hours. Good when served immediately too.

Thank you Mahimaa, for introducing this wonderful recipe, we liked it a lot. :)
This puliyodarai is my entry to the CFK-Rice event hosted by Trupti initiated by Sharmi.

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Chocolate Water Cake  

Sunday, April 5, 2009

Its baking time!! :D I never had the guts to bake cakes ever. But managed to bake before just for Sriram's Birthday. So again, when I came across a lot of blogs with wonderful cakes around, I really was inspired to bake again. So I gathered up all my courage to try again. And, here it goes, my successful (hopefully) story of baking a chocolate cake.


Sugar - 2 cups
Shortening - 1/2 cup
Cocoa - 1/2 cup
Eggs - 2 to 3
Cold water - 1/2 cup
All purppse flour - 2 cups
Salt - 1/2 tsp
Soda - 1 tsp
Vanilla extract- 1 tsp
Boiling water - 1 cup


1. In a mixing bowl, mix sugar, shortening & coco and beat well with a fork till they become a nice mixture.

2. Add eggs and 1/2 cup of cold water and beat well with a egg beater.

3. Add flour, soda, salt and vanilla extract and beat well again. Then add a cup of boiling water and beat well.

4. Pour the dough into a baking pan and bake it for 40 minutes at 350 degrees in an oven.

And voila... here goes the chocolate water cake... :) This cake will set up to 7 days and still be moist.

This chocolate-water cake is on its way to For the Love of Chocolate event hosted by Poornima.

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Mango Lassi  

Thursday, April 2, 2009

After having a delicious mango lassi from Saravana Bhavan, I wanted to try it myself. :D So bought these two gorgeous mangoes for the first time and tried it. So you can give me the verdict if it was a success after looking at the lassi pictures. :)


Mango - 1 (or) Mango puree - 1 cup
Yogurt - 2 cups
Sugar - 1/2 cup (I like it sweeter :D )
Cardamam - a pinch


1. Skin the mango and cut into small cubes.

2. Blend all the ingredients together in a blender/mixer. If you want you can add some ice cubes and blend too.

3. Serve it with a couple of ice cubes on top of it. Whip cream would sound great too. :)

Mango lassi is my entry to RD FOR SUMMER event hosted by AnuSriram.

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Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.