Friday, September 4, 2009


  1. Mint-1 small cup
  2. Cilantro 1 small cup
  3. medium tomato chopped-1
  4. Chopped onion-2 table spoons
  5. Green chilis-2 to 3
  6. Tamarind paste-2 teaspoons
  7. Roasted peanut powder-1 table spoon
  8. Salt-to taste
  9. Whole garlic pods-2
  10. Oil-1 table spoon
  11. Cumin and mustard-1 teaspoon
  12. Hing-pinch
  13. Split urad dal-1 teaspoon
  14. Dry red chilis-3

  1. Heat 1/2 teaspoon of oil in a pan,add chilis roast well,now add onion ,tomato,mint,cilantro,tamarind paste,and some water,Cook until done
  2. Blend along with garlic pods,turmeric and peanut powder,add little water to make it smooth .
  3. Heat oil in a pan and make seasoning,add it to the chutney.
  4. It goes well with rice and also tiffin items



  1. Rolled oats-1 cup

  2. Parboiled rice-1 cup

  3. Urad dal-3/4Th cup

  4. Fenugreek seeds-1/4th tea spoon

  5. Cumin/jeera-1 teaspoon

  6. Green chilis-2 to 3

  7. Salt-to taste

  8. Soda-1/4Th teaspoon(optional)


  1. Soak urad dal,rice,fenugreek seeeds together in water for 6 to 7 1/2 hours

  2. Before grinding soak rolled oats in water

  3. Now add the rice mixture along with oats,cumin and chilis,grind finely and ferment for 8 hours.

  4. Add salt and soda and mix well,adjust the batter consistency,pour the mixture in idli maker and steam it

  5. I make idlis in microwavable idli stand it takes just 4 minutes to cook,but should be served hot or else they will become hard



  1. Tur dal/kandipappu-3/4Th cup

  2. Dondi/tindora/kovakkai-1/4Th cup

  3. Chopped tomato medium-1

  4. Chopped medium onion-1/2

  5. Chopped medium potato-1

  6. Drum stick pieces-6

  7. Chopped medium size carrot-1

  8. Chopped chilis-4 to 6

  9. Chopped cilantro-2 table spoons

  10. Chopped spring onions/vullikadalu-2 table spoons

  11. Salt-to taste

  12. MTR sambar masala- 1 1/2 + 1/2 teaspoons

  13. Red chili powder-1/2 teaspoon

  14. Turmeric-1/4Th teaspoon

  15. Jaqggery/bellam-1/2 teaspoon

  16. Thick tamarind paste-3 to 4 spoons

  17. Oil-1 table spoon

  18. Cumin-1/2 teaspoon

  19. Mustard-1 teaspoon

  20. curry leaves-10

  21. Fenugreek seeds- 10

  22. Asafoetida/hing- pinch


  1. Pressure cook tur dal with water and cook until it gets a nice mash consistency

  2. Pressure cook tindora,alu,carrot and drum sticks until they become soft

  3. Now heat oil in a vessel and make tempering,now add the chili's, onions and fry add the ginger garlic paste and tomatoes

  4. Cook for 5 minutes and add the veggies stir well

  5. Add 1/2 teaspoon of sambar masala to the veggies,it helps to coat the masala and gives a good flavour

  6. Dilute dal and add to the veggies followed by chili powder,turmeric,salt,jaggery and tamarind paste

  7. Add remaining sambar masala and mix well

  8. Boil for 10 to 15 minutes

  9. Add cilantro , and spring onions