Tuesday, March 30, 2010


Ingredients :

Wheat flour : 2Cups
Coconut Oil : 1tsp
Ghee : 2tsp
Banana Leaf : without central strip
Grated coconut : 1 1/2Cup
Jaggery : 200g
Ghee : 2tsp
Cardamom Powder : 1tsp
Jeera : 1tsp
Ripe Plantain : 1, chopped

Method :

1. Make "Sarkkarappavu" by melting jaggery with enough water. Melt jaggery on a medium flame for 15minutes. Filter this when it becomes cool. Heat it again on a low flame to make it thick.

2.Heat ghee in a pan and add coconuts, jaggery liquid (step1), chopped plantain and cardamom powder and mix well.

3. Add wheat flour to the above mixture and add enough water to make the dough. Check the consistency.

4. Now on banana leaf spread coconut oil. From the dough take a handful and spread it on banana leaf. If you find difficulty in spreading the dough dip your fingers in water and then try to spread again.

5. Fold the leaf carefully. Press the sides of the ada carefully to seal it and place them in a steamer.

6. After 15minitues ada will be completely cooked. To check whether its completely done, you just try to remove the sides of the leaf from ada. if its coming out clean, then ada is done and you can enjoy a sweet breakfast.

7. Same way you can make ragi ada.You can get recipe of rice ada Here.
im sending this to JIHVA - Breakfast event.

im also sending my other berakfast recipes :

Wednesday, March 24, 2010


Ingredients :

Chicken : 1kg, Large pieces
Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Pepper Powder : 1/2tsp
Fennel seeds : 1/2tsp
Garam Masala : 1tsp
Coriander leaves : 1Cup, chopped
Mint Leaves : 1Cup : Chopped
Green chilli :5
Ginger : 1inch piece, chopped
Garlic : 10pods, chopped
Yogurt : 1/2 Cup
Curry leaves : 3 spring
Onion : 4, medium sized, sliced
Tomato : 3, medium sized, sliced

For the Rice :

Basmati Rice : 1kg / 4cups
Ghee : 4tbsp
Cinnamon : 2inch piece
Cardamom : 4
Cloves: 4
Bay leaf : 1
Lemon Juice : 1tsp
Raisins : 3tsp
Cashew : 15
Method :

1. Clean the chicken pieces and drain well.

2. Make a paste of garlic, ginger, green chilli, mint leaves, coriander leaves,1Spring of curry leaves and fennel seeds. keep aside 1tsp from this paste.

3. Now combine it well with chilli powder, turmeric powder, Pepper powder, Curd, Garam masala and salt.Marinate chicken pieces in this masala for 1hr.

4. In a thick bottom kadai heat 2tbsp of ghee and fry one onion to garnish. add sugar to speed up the process. when its done add cashews and raisins. when its done keep it aside.

5. Now in the same kadai, heat oil and add the 1tsp masala paste which we kept aside.

6. Add thinly sliced Onion and saute well till it becomes dark brown in color. Now add tomatoes and saute them till it becomes a dark paste.At this stage add the marinated chicken pieces and combine well. Add 1Cup of water and cover the pan with a tight lid. cook till the chicken pieces are done. (chicken should be soft and should stay on bones)

Preperation of Rice :

1. Clean and wash the basmati Rice. Drain them and keep aside.

2. Heat a thick bottom vessel and add ghee to it. Now fry the drained rice for 1minute and add crushed cinnamon, cardamom, pepper cones, crushed bay leaf and cloves. Add enough boiling water to cook rice.

3. When the rice is 80% done, add some masala from the chicken + salt + lemon juice and cook the rice.

4. Turn of the gas when rice should be soft and not sticking to each other.

5. Now in a baking dish spread half of the chicken masala with its thick gravy and place half of the rice over it.after this layer, sprinkle some lime juice on top of this which prevents the sticking. Repeat the same procedure- spread masala first and then the remaining rice. Pour some ghee / oil from the leftover vessels.

6. Close the pan with aluminum foil and then put the lid and bake for 20-25min.

7. Garnish the biriyani with cashew, raisins, chopped mint / coriander leaves and fried onion slices.

8. Serve hot with any raitha, pappad, pickle, biriyani chammanthi or with thick yogurt.

Wednesday, March 17, 2010


Scrumptious butter coconut cookies made from desicated coconut, milk and butter.

Ingredients :Butter : 1 Cup, at room temperature
Milk : 1/4 Cup,
Desicated Coconut : 1 Cup
Castor Sugar : 2 CupsVanilla Essence : 1tbspEgg : 2Plain flour : 3 1/2 CupsBaking Powder : 2tsp
Salt : 1/2tsp

Method :

1. Preheat oven at 190˚C. Grease 2 baking sheets.

2. With an electric mixer, cream the butter until light. Add the sugar and vanilla and continue mixing until fluffy. Beat in the eggs, then the milk.

3. Sift the flour, salt and baking soda over the butter mixture and stir to blend. Stir in the desicated coconut. Refrigerate for 15minutes.

4. Roll tablespoonfull of the mixture into walnut sized balls. Shape them as you wish.

5.Brush each cookie with a little milk, and sprinkle with coconut.

6. Place 2in(5cm) apart on the prepared sheets and flatten slightly. Bake until golden, about 10minutes. transfer to a rack to cool.